Adipositivity

AdiposivityIn Manhattan, there is always something to see. In front of Public Library on Fifth Avenue and 42nd Street last Friday, a small crowd watched as three morbidly obese women had their naked bodies painted. The women were part of The Adipositivity Project, which promotes acceptance of variations in human size. Passers by were generally supportive.

“Fat shaming”, the practice of openly criticizing people for being too fat, is all too common. We wouldn’t shame people for other afflictions, but it’s okay to shame the fat.

Morbid obesity has a genetic component. But “genes load the gun; the environment pulls the trigger.” It’s complicated, and society is to blame in many ways.

Your thoughts: Do you support fat acceptance?

How Cheese is Good for You

cheeseIf you are a turophile (cheese lover), good news! If you have turophobia (fear of cheese), get over it! It turns out that cheese is actually good for you. We were steered wrong. Sacré bleu!

I have written about why we need to eat more fermented foods and natural cheese is a perfect example. Natural cheese, especially the part right under the rind, is full of probiotic bacteria essential to good health.

So far, we know that research subjects who ate natural cheese produced more butyrates, short-chain fatty acids that literally feed the cells lining the colon. Butyrates create an environment that suppress inflammation in the colon and that may help conditions like ulcerative colitis and colon cancer. In addition, 70% of our immunoglobin cells are made in the colon and they act all throughout the body. Studies show that butyrates created by eating cheese enhanced natural and acquired immunity. (Acquired immunity is when antibodies develop in response to exposure to an infectious disease or through vaccination.) More butyrate was also associated with a reduction of “bad” serum cholesterol. It seems like good gut bacteria was more important than saturated fat.

Read about the healthy bacteria in cheese in Science Daily:

Your thoughts: Does your life include enough cheese?

Talking About the Bug Banquet

Barbara (with glasses) eating Cricket and Silkworm Tempura Skewers

Barbara (with glasses) eating Cricket and Silkworm Tempura Skewers

Barbara:  “Yuck, I don’t think I feel well.”
Mary:  “What, like you want to throw-up?”
Barbara:  “Maybe. I feel like I just ate bugs.”
Mary:  “No kidding. That’s why I didn’t eat any.”

Here, I am talking with my dear friend, Barbara, also a dietitian, in the car on the way home from The Bug Banquet. My long-term readers might Barbara from past blogs, Talking About “What Not to Do” on the BQE and Talking About Oxtails in Brooklyn. Lucy and Ethel-style, Barbara hauled me to an event where insects were on the menu.

As a Johnson & Wales University Professor, Barbara got a special invitation and I was her guest. She was kind of obligated to eat bugs with her colleagues and students there. No one noticed me flitting around, chatting it up, and passing on the bugs. As a product of the western world, I offer no apologies. As a near vegetarian, I am doing the sustainability thing.

Read about the banquet and “cricket flour” in my article for DietsInReview,
The Bug Banquet: Serving Sustainability in a Cricket Pesto Flatbread

Your thoughts: Would you eat insects? Have you? How were they?

Nutrients from the Sky. The Upside of Snow.

       "Winter I"  by Bob Zuck

“Winter I” by Bob Zuck

Juno, Linus, Marcus, Neptune, Pandora…. What now? We’re running out of names for snowstorms in New England. 

Can you believe our good fortune? 

I feel so much better now that my buddy, artist farmer Bob Zuck, introduced me to the nutritional benefits of snow. As it turns out, we are flush in nutrients falling from the sky.

Snow is more than moisture. It is also rich in nitrogen, a nutrient that makes up every living cell in plants and animals. Nitrogen is what makes protein unique. Nitrogen comprises 80% of the atmosphere, but it’s in a form that can’t be used. Snow grabs that nitrogen and deposits it into the soil where bacteria “fix” it for absorption into plants. We then eat the plants directly or we eat herbivorous animals. Nitrogen fixing plants include legumes (peas, beans, lentils, soybeans, and peanuts) and cover crops from the Fabaceae family (alfalfa, clover, and vetch).

Atmospheric nitrogen is exceptionally abundant a result of burning fossil fuels and manufacturing. To an industrial farmer, the nitrogen in snow can’t hold a candle to commercial fertilizer, but harsh chemical fertilizers damage the soil’s microbes and so they would need more.

New England, look on the bright side. Prepare to feast on sustainable local food this summer. California, eat my dust. Wait. Eat your own dust.

Your thoughts: Do you feel better about the snow?

Beyonce Promotes Vegan Diet. Tricked by Her Trainer.

BeyonceNothing against Beyonce. Look at her. Talented, beautiful, rich, the new Black feminist, works the Power Couple, not excessively vulgar like Miley Cyrus. I just don’t like it when well-meaning celebs put the public in harms way.

Today, I wrote an article for Diets In Review, “Beyonce’s New Vegan Diet Can be Delivered to Your Door. But is it Worth It?” Beyonce is promoting veganism because her trainer has her ear. See the article to understand.

Vegans don’t eat any meat, fish, poultry, eggs, or milk products. (Beyonce tacked on gluten, soy, and GMO restrictions too.) Ovo-Lacto Vegetarian? (add eggs and dairy) You bet! Pescetarian? (add fish) Flexitarian? (add a little meat) Bring ’em on! (I was actually an Ovo-Lacto Vegetariam since before Beyonce was born. See What the Hippies Knew.) But vegans? That’s just dangerous. Please be careful.

Bottom Line: Just eat more vegetables, legumes and whole grains and cut the processed foods. And don’t take nutrition advice from celebrities and personal trainers.

Your thoughts? Have you considered going vegan? Did you do it?

Treating My Osteopenia

osteopeniaGrowing old. What a nuisance. Wrinkles, gray hair, enlargement of the suborbicularis oculi fat pads – a.k.a. eye bags big enough to pack a picnic lunch. And now bones returning to dust right inside of me.

This tirade stems from the results of my Dual X-ray (DXA) bone densitometry test. In the past eleven years, my osteopenia has gotten worse (surely, it’s a measurement error!) to greatly increasing my risk of hip and spine fractures as I age. (But I love to ice skate – talk about falls!)

No surprise as I have so many risks: older, white, small-boned female, lowish BMI (cosmetically slim), never took estrogen, bisphosphonates (Actonel) did nothing, used to smoke, loves wine (modestly reduces calcium absorption) and coffee (modestly increases calcium excretion).

My diet is balanced enough, albeit lowish in protein because I don’t eat much meat and eggs and, like most others, I don’t meet my personal requirements for calcium and vitamin D: 1,200 milligrams of calcium – some say 1,500 – and 600 i.u. of vitamin D– some say 800) per day. And what about boron, vitamin K, phosphorous, and other key nutrients for bone health? I’ll comment only if you ask.

I do eat yogurt faithfully and, sometimes, milk in cereal. I eat my dark leafy greens and nuts and, sometimes, fish with bones; however, calcium from plants is not well-absorbed (oxalates and phytates interfere with absorption), I rarely drink a glass of milk or eat cheese, and I never have calcium-fortified orange juice or breakfast bars. (Personal preference: yuck!) According to the lab, I’m not vitamin D deficient (vitamin D is needed for calcium absorption), but I’m sure I don’t eat enough fatty fish, liver, cod liver oil, egg yolks, radiated mushrooms, or fortified milk – most yogurt is not fortified  – and I don’t get enough strong sun. But I’m not about to eat more because, as a short older women, I practically can’t eat without gaining weight. (Young ones, wait and see.)

And so, I have to take supplemental calcium and vitamin D. I take Nature Made adult gummies Calcium with Vitamin D3 four a day at doses of 500 mg or less between meals to increase absorption. (Add another 150 calories.) These suplements are acceptable because, frankly, they taste like candy. Each gummie contains 250 milligrams of calcium and 350 i.u. of vitamin D, which should keep me within the Tolerable Upper Intake Level (UL) for  gender and age. The calcium is tricalcium phosphate, a well absorbed source, and vitamin D3 (vs. D2), the best form. Still, research tells me not to expect much.

Weight-bearing exercise also helps to build bone. I walk a lot, jump on the mini-trampoline a bit and do Pilates consistently. But that doesn’t cut it. Now, I have to take up running or jumping up onto and down from a box at least 15 inches high to generate enough force to help build bone. (See the New York Times, Why High-Impact Exercise Is Good for Your Bones.) Since 15 inches is more than a quarter of my height, jumping on the box won’t work, and if I liked to run, I’d have done it by now, but like the supplements, it’s therapeutic. What a nuisance.

Your thoughts: Have you had a bone densitometry test? What did it reveal? Do you take calcium supplements?

Tafathalo! Welcome to My Arabic Dinner

This year the Arab American Institute conducted their biyearly poll of American attitudes toward Arabs and Muslims. Favorable attitudes towards Arabs and Muslims are lacking to say the least: 68% of Americans are critical of Arabs and 73% dislike Muslims. Meanwhile, a majority of Americans admit they don’t know enough about Islam, Muslims, and Arab history and people. A narrow-minded bunch are we, which brings me around to my Christmas theme for 2014:

Jesus was an Arab.

He was born in the Middle East, he spoke Aramaic and he probably had dark skin. Look at the desert in the nativity scene. Arabic people can be Jewish because Judaism is a religion, not an ethnicity. Furthermore, every Arab is not Muslim. 

To honor my theme, I hosted a pre-Christmas-eve Arabian dinner. My menu came from the Complete Middle Eastern Cookbook by Tess Mallos (Gulf States section, mostly.) I got the cloth-bound hard-covered edition from my local library. (Frugality is another one of my themes.)

The Arabic cuisine is mainly a combination of Mediterranean, Middle Eastern, and Indian food. It has been affected by the mingling of Arab and non-Arabs over the centuries. European cultures such as the Spanish, Italian, French and Greek had impact on Arab cooking. Turkish cuisine impacts the entire Arab world, while Persian and Indian cuisine influences eastern Arabic countries.

Sharing a meal with others is an old honored tradition in the Arabic World and an expression of hospitality. “Tafathalo” means “Do me the honor”. It is an invitation to come to the table. This is what I served:

Starters
Hummus and Khoubiz (Flat Bread) from Sam’s Bakery in Fall River, Massachusetts
Endives with Oranges and Almonds (Spanish/Arabian influence, generously provided by a guest)

Soup
Shaurabat Adas (Red Lentil Soup)

Salad
Fattoush Salad

Entrees
Samak Quwarmah (Fish Curry)
Mushkoul (Rice with Onion)
Kebat Al Batatis Wal Burkul (Bulghul and Potato Cakes with Lamb and Apricot Filling) – (We thought this needed a yogurt sauce.)

Desserts / Beverages
“Sweet Sesame” (a Sam’s Bakery bread made with honey, sugar, cinnamon, and sesame seeds)
Dates
Candy (re-gifted by the teachers at the table)
Decaf coffee/Black tea
Wine
Arak (Now I know to water it down.)

Your thoughts: Do you eat Middle Eastern food? Do you know enough about Arabic culture?

Hunger Signals Are Linked to Brown Fat

“Is it hot in here?”

That would be me asking, the day after I overate. I could literally feel the extra calories leaving my body as heat. My brown fat must be up to snuff, probably because I exercise and I don’t “weight cycle” (loose weight and regain.)

Brown fat (also called BAT, brown or beige adipose tissue) is a new critical determinant of energy expenditure. BAT seems to be an endocrine organ that influences metabolism. Aaron Cypess, M.D., a metabolic researcher from the Joslin Diabetes Center, explains that 54% of the variation in metabolic rate correlates with an individual’s activated brown fat. Wow! Maybe it’s time to retire the Harris–Benedict Equation and other formulas that predict basal metabolic rate.*

Last week, I wrote an article about new brown fat research for DietsInReview.com. In my opinion, the research links a healthy supply of brown fat to “intuitive eating” – in mice.
See my article, and the TIME magazine report, that got me thinking.

Your thoughts: Do you love brown fat as much as I do?

* Basal Metabolic Rate:  The rate at which energy is used by an organism at complete rest, measured in humans by the heat given off per unit time. It is expressed as the calories released per square meter of body surface per hour. 

Healthy Vending Machines Are Here to Stay

bettervendingmachinesAn important diet trend is unfolding. The food in vending machines is changing for the best.

You can’t believe how often people eat from vending machines. Teens get around one third of their calories from snack foods eaten away from home. At work, school and in public places, machines may be the only option. I ate from vending machines I worked in the cubes. :( I used to buy two ounces of salted Planter’s Peanuts, full of calories but also nutrients, I was starving, and the other food was crap. I should have packed a snack.

Anyway, the 2010 Healthy Hunger-Free Kids Act, (Michelle Obama’s) federal law that affects public school food, mandated that food sold in schools, including vending machines, meet the USDA’s “Smart Snacks in Schools” nutrition standards. In turn, several major cities, and now the State of California, mandated that vending machines on government property be healthy. That drove the market for suppliers and (surprise!) people liked the healthy food better (well not all.) Still, it looks like a healthy vending machine franchise is good financial bet.

To learn more, read my article, Healthier Vending Machines are a Win-Win for All Hungry Consumers, at DietsInReview.com.

Your thoughts: What do you buy from the vending machine?

Aglio e Olio, A Pasta Story

Aglio e OlioOn his blog, Ed Writes, Stories of the 40’s & 50s, my friend, Dr. Ed Iannuccilli, asks, “Do you have a pasta story to share?” Well, I can think of a pasta story that remotely involves him.

A long time ago, about seven years into my career, I worked as a dietitian in the medical office of Dr. I and his partners, where mostly everyone – professional and support staff alike and the patients too – were of Italian American heritage. I was not.

I had a patient with Anorexia nervosa, a psych condition characterized by a fixation on food and weight, although is really about deeper, difficult emotional issues. Nutrition therapy is an important part of treatment.

Anorexics usually have strange food rituals, such as eating the same food over and over because it feels safe. This patient’s “safe food” was Aglio e Olio [pronounced AH-lyoh ay AW-lyoh], a simple pasta dish that was unknown to me at the time. The patient shared an intimate history. It wouldn’t be right to interrupt. “Aglio e Olio Aglio e Olio Aglio e Olio Aglio e Olio Aglio e Olio….” Follow the bouncing ball. It was all the patient ate. 

When the appointment finally ended, I burst out of my office into the common area where my coworkers sat. “Help!” I said, “What the hell is Aglio e Olio??!!”

Here’s a recipe for Spaghetti Aglio E Olio. Eat it with other foods as part of a balanced diet

Ingredients:

  • 1 pound dried spaghetti
  • salt
  • 1/3 cup good olive oil
  • 8 large garlic cloves, cut into thin slivers
  • 1/2 cup minced fresh parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup freshly grated Parmesan cheese

Directions:

  • Heat the olive oil over medium heat in a pot large enough to hold the pasta. Add the garlic and cook for 2 minutes, stirring frequently. Do not overcook. Add the red pepper flakes and cook for 30 seconds more.
  • Boil and drain the pasta.
  • Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
  • Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Rest the pasta for a few minutes. Serve warm.

Your thoughts: Do you have a pasta story to share?