Twinkie, Anyone?

With my recent talk of sugar and the importance of eating real, I thought I would highlight a recent New York Times article demystifying the Twinkie.  The enlightening interview with Steve Ettlinger, author of the book "Twinkie, Deconstructed," gives credence to my previous mention of the chemical potpourri that lies within most of today's food-like substances.  Ettlinger discusses the use of industrial chemicals such as natural gas and petroleum as sources of organic material used in synthesizing common food additives. Regardless if you eat Twinkies or not, read more of this startling interview here, and I'm sure you'll never think of Twinkies (and other processed foods) in the same light!
  
Just a little food for thought on more reasons to "Eat Real (NOT a Chemistry Experiment)!!!"

What's Lurking in Our Food? BPA 101

BPA aka Bisphenol A has re-appeared in the media due to a recent study published in the Journal of the American Medical Association. Harvard researchers found significant levels of BPA in participants who consumed canned soups over freshly prepared soups.  Some of you may recall the previous uproar about BPA and its use in the production of plastic baby bottles and other infant products.  Unfortunately, this chemical is still used throughout a majority of the U.S. despite pressure from the American Medical Association. Eleven U.S. states have taken heed to these warnings by banning (or are in the process of banning) the use of BPA in infant feeding containers.  Earlier this summer China banned the chemical from baby bottles, joining Canada, the European Union, and the United Arab Emirates.

But why should we be concerned?

GMOs 101: What’s really in our food?

GMO, GM (not General Mills!), and GE (and not General Electric!) are common buzz words that some people may be aware of, while others may not. For those who don’t know, GMO stands for genetically modified organism, and in this context the organism becomes food; GM stands for genetical modified; and GE stands for genetically engineered.  Common foods that are genetically modified include (but not limited to) soybeans, corn, canola, and cotton seed oil.   Even if you don’t eat any of these foods, food compounds derived from these crops are almost ubiquitous in our food system.  

Since genetically engineered crops were introduced in the U.S. in 1996, their use has grown significantly.  According to some global estimates, 25% of the 672 million acres used for cultivating crops was used to grow GM crops in 2003.  And of this 25%, two-thirds of these science experiments are grown in the United States. While masses of Europeans are placing pressure on their governments to label foods as GM, less than half of Americans even know that some of the foods that they eat are genetically engineered.  And depending on your diet, the mention of some above can easily turn into a majority!

Chemical Potpourri

Do you have many memories of 11th grade Chemistry class?  Rubber gloves, beakers, test tubes, dissolving various compounds in a host of solutions to produce chemical reactions...Well, this is the face of modern-day foods--laced with a host of chemicals used for preserving flavor, doctoring up taste or appearance, preventing spoilage, and packaging food.  While some unpronounceable food additives are fancy names for vitamins and minerals that we know of--for example, ferrous fumarate is iron, ascorbic acid is vitamin C, and riboflavin is vitamin B2, just to name a few--a lot of other added chemicals are not.  Look at the ingredient list of just about any pre-packaged, processed food and you will need to consult your old grammar school teacher for help with pronunciation.  Polyglycerol polyricinoleate, butylated hydroxyanisole, guanosine monophosphate, and propylene glycol alginate are just to name a few.  Sound deliciously appetizing don’t they? NOT!!!  

Although chemistry has been used in the production and preservation of foods for centuries, the level used today has grown to astronomical proportions, unreasonable in fact.  Analysis by the Pew Health Group, the health sector of a public policy non-profit, found that more than 10,000 chemicals are currently allowed in human food (see more).  The regulation (or lack there of!!) of these chemicals is alarming, scary, and angering (all in one!). 

Change Starts at the Grocery Store

Besides cutting back on eating out and grabbing a pre-packaged, processed food here and there, change truly starts at the grocery store when we decide what we place in our carts  We eat what’s around, plain and simple.  If there are cookies in my house or homemade sweet potato pie, I will eat it.  Perhaps, you have stronger will power, but most of the time we eat what’s around.  

So we know we need to avoid processed foods, but where to start?  Below are some helpful tips to use when you are in the grocery store, because that is where the change begins!

Cutting-Back-On-The-Salt Tips

So we know we need to cut back on processed foods and the excess salt we consume. Inherently, this includes reducing trips to fast food chain establishments and restaurants even though they carry the illusion that their products are “freshly” prepared and not processed.  It’s amazing what an oven, toaster, microwave, and a scarce amount of lettuce and tomato can do to frozen foods, isn’t it!  Excluding restaurants where meals are prepared fresh daily, a host of chemicals and salt are added to most foods sold outside of the home.  These preservatives are certainly needed during the transition of convenience foods between production and our plates.  

The ultimate goal of cutting back on salt will be a gradual one.  For example, if you are currently eating out 10 times/week, first set a realistic goal for yourself such as cutting down to 7 time/week and then go from there.  There will be more quick-meal tips to help replace those that you normally ate outside of the home (stay tuned...). The next small goal could be allowing yourself only one pre-packaged food a day if you are currently the queen or king of these convenience foods. 

Processed Foods: The Ultimate Salt Carriers

Processed foods in all forms--from potato chips and sugary cereals to the processed chicken and fish filets delivered to our favorite fast food chains and restaurants--are the ultimate carriers of salt (and not to mention a host of mysterious food additives...stay tuned).  With more and more people eating outside of the home and not making use of their kitchens, we are placing our health into the hands of people motivated by dollar signs rather than our benefit and well-being.  

Finding the Time to Eat Real

Unfortunately, the fact remains that it takes time to eat real.  Although great health should be readily available and therefore convenient for all, this is sadly not the case in this day and age (There are some things in life that we just have to suck up and bear and this is one of them!).   It’s convenient to run into a take-out restaurant for dinner and it is even easier to go through the drive-thru at Micky D’s.  It certainly isn’t convenient to come home after work and make dinner, but consider the alternative--the inconvenience of having a heart attack, having to take 2 or more different pills to regulate your blood pressure, or having to inject yourself with insulin 3 times a day (and some of you may already have to do this, but the choices you make today will impact your tomorrows). 

Rules into Action

The next time you go grocery shopping consider Michael Pollan’s Food Rules of Eat Real and Eat Mostly Plants.  As much as possible, limit the number of edible-like food substances in your cart and replace them with more real food. Spend more time in the produce section, and if time is a major issue (which it is for most), stock up on frozen vegetables without added salt.   A general (and ideal) rule of thumb is to stay in the perimeter of the grocery store where you will find the produce, dairy, meat, and seafood.  With anything there are always exceptions.  You can find heart-healthy nuts and beans in the center aisles, as well as herbs, spices, and whole grains.  Unsalted or low-salt versions of foods are best, especially if you are African American or Hispanic.  Blacks and Latinos are more likely to develop high blood pressure than whites, perhaps (this is my theory) due to evolutionary adaptations to warmer climates and the diets of the region.  

See more helpful grocery shopping tips in a short clip on the videos page. 

Not Too Much

Step away from the buffet line for the 3rd time.  Although I say this in jest, it is truly not just the buffet line that is the problem.  It is the average portion size at just about any restaurant (well at least for the most part.  This doesn’t include the restaurants where-- those who can afford it--pay $100 to 200 per plate.  Ironic isn’t it....things that make you go hmmm.  But I digress).  Listening to body cues and knowing when you are full is key, and in fact may take some time if you are used to overeating.  Perhaps, we should follow the Japanese health principle of “hara hachi bu,” meaning eat until you are 80% full.   Although, perhaps only a zen master can sense his or her body to that exact percentage, the bottom line is to not stuff yourself (Ahhhh the nostalgia of my long-lost days at Carrabbas and Ruby Tuesdays).  “Hara hachi bu!”   

Eat Real (NOT a Chemistry Experiment!)

“Yeah I eat real, I’m not eating plastic am I!”  In truth, REAL food doesn’t include the thousands of edible food-like substances that adorn the average supermarket shelf.  And REAL food doesn’t need a health claim or a chemical dictionary to help you pronounce the ingredients in them.  The food industry has a sly and deceptive way of marketing their products as real when in fact they are far from it.  REAL real food is instead often times simple and recognizable (food like hummus would be a good example of an exception) and as close to its natural form as possible.  If it says that it’s a “fruit” bar, you should at least see a seed or something remotely resembling components of the fruit. Unfortunately “fruit” snacks in the shapes of fruit don’t cut it.   My people, it’s time to EAT REAL!

Food Day

Today is national Food Day (“If you don’t know, now you know...”), a day dedicated to shedding light on U.S. food-related issues and trying to instigate change in U.S. policies that don’t necessarily support healthy eating.  Before breakfast, lunch, or dinner, the average American rarely thinks of where their food comes and why some food ingredients are more prevalent in the foods that we eat (eh ehm..high fructose corn syrup anyone).  Below are the 6 Food Day priorities which Food Day hopes to promote.

Taking Back Control...from What?

So it’s time to take back control of our lives, but from what exactly?  From a system that talks dollars and cents over the health and well-being of the people.  And sadly, a system in which most people place too much faith. And by the people, I mean you and me!