Are You An Intuitive Eater? Take the Test.

I am finishing up my presentation for the Women’s Health and Fitness Expo on Saturday in Kingston, NY. Lucky me! I get to go to Rhinebeck, a place where fairies flower-bounce in the glade. (Ahem, back to work.) I’ll be speaking on behalf of Diets In Review, discussing intuitive eating, the only weight loss method that makes any sense to me. I’ll be using a scale (questions – not a device for measuring weight) to portray the mindset of an intuitive eater vs. a traditional dieter. Take a look and see.

This Intuitive Eating Scale has pretty good questions, but it is by no means the only test in town. I’m not even using it correctly, insofar as it is meant to be a Likert-type scale (rate your answers from strongly disagree to strongly agree), not a True or False test. But, the way I see it, all incorrect answers call for some soul-searching. Like many research tools, this scale has been validated for Caucasian, middle-class, healthy, normal weight college students. Still, the level of agreement is highest for non-dieters (individuals at peace with food).

Take the Test
The correct answer is always “yes” except when (R) is present, when the correct answer is “no.”

  1. Without really trying, I naturally select the right types and amounts of food to be healthy.
  2. I generally count calories before deciding if something is OK to eat. (R)
  3. One of my main reasons for exercising is to manage my weight. (R)
  4. I seldom eat unless I notice that I am physically hungry.
  5. I am hopeful that I will someday find a new diet that will actually work for me. (R)
  6. The health and strength of my body is more important to me than how much I weigh.
  7. I often turn to food when I feel sad, anxious, lonely, or stressed out. (R)
  8. There are certain foods that I really like, but I try to avoid them so that I won’t gain weight. (R)
  9. I am often frustrated with my body size and wish that I could control it better. (R)
  10. I consciously try to eat whatever kind of food I think will satisfy my hunger the best.
  11. I am afraid to be around some foods because I don’t want to be tempted to indulge myself. (R)
  12. I am happy with my body even if it isn’t very good looking.
  13. I normally eat slowly and pay attention to how physically satisfying my food is.
  14. I am often either on a diet or seriously considering going on a diet. (R)
  15. I usually feel like a failure when I eat more than I should. (R)
  16. After eating, I often realize that I am fuller than I would like to be. (R)
  17. I often feel physically weak and hungry because I am dieting to control my weight. (R)
  18. I often put off buying clothes, participating in fun activities, or going on vacations (hoping I can get thinner first). (R)
  19. When I feel especially good or happy, I like to celebrate by eating. (R)
  20. I often find myself looking for something to eat or making plans to eat—even when I am not really hungry. (R)
  21. I feel pressure from those around me to control my weight or watch what I eat. (R)
  22. I worry more about how fattening a food might be, rather than how nutritious it might be. (R)
  23. It’s hard to resist eating something good if it is around me, even if I’m not very hungry. (R)
  24. On social occasions, I feel pressure to eat the way those around me are eating—even if I am not hungry. (R)
  25. I honestly don’t care how much I weigh, as long as I’m physically fit, healthy, and can do the things I want.
  26. I feel safest if I have a diet plan, or diet menu, to guide my eating. (R)
  27. I mostly exercise because of how good it makes me feel physically.

Your thoughts: How did you do? What do you think of the questions?

Light Treatment for a Heavy Matter

Have you heard about the documentary, Weight of the Nation™, on HBO in four parts starting on May 14th? The show is so important that HBO is airing it for free! It coincides with a conference in Washington this week also called, Weight of the Nation, hosted by the Centers for Disease Control and Prevention, Division of Nutrition, Physical Activity, and Obesity. (What a mouthful!) The conference showcased the Institute of Medicine’s (IOM) new report, Accelerating Progress in Obesity Prevention: Solving the Weight of the Nation.

The IOM evaluated prior obesity prevention strategies and identified recommendations to accelerate progress. They say:

  • Integrate physical activity every day in every way (e.g. make more green space)
  • Make healthy foods and beverages available everywhere (e.g. health vending machines)
  • Market what matters for a healthy life (e.g. industry-wide guidelines on food and drinks marketed to kids)
  • Activate employers and health care professionals (e.g. more worksite wellness programs – yawn)
  • Strengthen schools as the heart of health (e.g. 60 minutes of physical activity in schools every day! That’s after you lay-off the teachers and teach to the test.)

Do you remember last November when the IOM recommended ways to made school lunch healthier? Congress sold out to Big Food in the “pizza as a vegetable” fiasco. I wrote about it for Diets In Review, Congress Denies All Changes to School Lunch Throwing Children’s Health Under the Bus.

Sorry, but I’ve been following this issue going on 40 years, and don’t think this will make a difference. I see the ultimate solution (to all things) as coming from the people. Kids who were practically born fat and sick will find their indignation and provide the critical mass needed to turn the tide toward all things healthy.  Alternately, a good famine could save the day. In the end, only the obese will survive!

Read all of the IOM’s recommendations here.

Your thoughts: What will it take to fix the obesity crisis?

A Reading List for Serious Foodies

Quick, let me publish this before it gets lost on the information superhighway. This is the list of books and magazines that were for sale at the First Annual Food Book Fair in Brooklyn last weekend, May 4 – 6, 2012, at the new über hip Wythe Hotel in Williamsburg. The meat of the event was the book talks and signings by the authors. Check out the lineup of panel discussions. I attended only a few, but they were first rate. I bought two books, Culinary Intelligence: The Art of Eating Healthy and Really Well by Peter Kaminsky, as a model for eating with joy while losing weight without dieting for “the patients,” and the brand new The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz (and Michael Pollan). In-depth for sure. Go Sandor! (See my article, The Case for Fermented Foods.)

Food Book Fair 2012 Publications List

A
A Girl and Her Pig: Recipes and Stories, April Bloomfield, JJ Goode
A Taste of Place: A Cultural Journey into Terroir, Amy Trubek
Acqtaste
An Everlasting Meal: Cooking with Economy and Grace, Tamar Adler
Appetite For Profit, Michele Simon

B
Bi-Rite Markets Eat Good Food, Sam Mogannam; Dabney Gough
Bite Me: Food in Popular Culture, Fabio Parasecoli
Breaking Through Concrete, Edwin Marty, David Hanson and Michael Hanson

C
Canal House Cooking, Christopher Hirsheimer; Melissa Hamilton
Cheese and Culture: A History of Cheese and its Place in Western Civilization, Paul Kindstedt
Colonel Sanders and The American Dream, Josh Ozersky
Cooking with Jams and Chutneys, Recipes From Beth’s Farm Kitchen, Beth Linskey
Cooking without Borders, Anita Lo; Charlotte Druckman
Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals, Rick Smillow and Anne E. McBride
Culinary Intelligence: The Art of Eating Healthy and Really Well, Peter Kaminsky
Curried Cultures: Globalization, Food, and South Asia, Krishnendu Ray

D
Delicate: New Food Culture, R. Klanten; K. Bolhöfer; A. Mollard;S. Ehmann
Diner Journal
Design INDABA

E
Eat Love: Food Concepts by Eating-Designer Marije Vogelzang, Marije Vogelzang; Louise
Schouwenberg
Eat With Your Hands, Zakary Pelaccio
Eating History, Andrew F. Smith
Edible
Edible Brooklyn Cookbook and others, Rachel Wharton
Everything I Want To Do Is Illegal: War Stories From the Local Food Front,
Joel Salatin

Click to see the full Food Book Fair 2012 Publications List.

Your thoughts: Do you have foodie books to recommend?

A Tupperware Party, New York City Style

Tupperware recently hosted a party to showcase their new line of products – choppers, smoothie makers, cream whippers, pots, pans, and cutlery – to food writers. The event was held at the Tasting Table, a new test kitchen and dining room in SoHo, and featured chef Marco Canora of Hearth Restaurant and the Food Network’s Iron Chef fame. Chef Marco whipped up a few dishes for us and everything was beyond delicious. Watch him at the event butterfly, season, pound, and saute his “Flavor Pounded Chicken.” The end product was crispy and light, like no boneless breast I’ve had. At the party, I discovered a few things worth sharing.

Soffritto
Chef Marco is all about soffritto. Soffritto is a mixture of very finely chopped vegetables, such as onions, celery, and carrots or fennel, with or without herbs and garlic, that is sautéed in hot olive oil. The natural vegetable sugars caramelize as they cook for quite awhile. Soffritto gives Italian stews, sauces and braised dishes their flavor, but every great cuisine has a soffritto. For instance, the Far East has scallions ginger and garlic, and in Spain, soffritto is peppers onions and garlic. Marco Canora’s cookbook, Salt to Taste: The Key to Confident, Delicious Cooking explains it all.

Tupperware Chop ’N Prep™ Chef
You’re probably saying, “I don’t need that,” but you do. This tool makes soffritto easy. Chef Marco says, “Mince the vegetables very small, like grains of sand.” Watch the Chop ’N Prep Chef in action. I use it to chop my fresh herbs. What a delight.

Universal Series Knives Starter Set
The joy of cooking with really sharp knives… We attendees got two all purpose Tupperware knives as a party favor. The set includes a heavy duty prep knife and a delicate paring knife, each with a protective sheath because the knives are really that sharp.

By the end of the party, I was all set to enroll in Chef Marco’s Tuscan Cooking School this summer and to buy more Tupperware from the online catalog. I could never top that party,

Your thoughts: Could you use some new cooking gadgets?

2012: The Year of Couves?

Here’s a headline that grabbed my attention: Health Nuts Declare 2012: The Year of Kale. “People are weird about Brussels sprouts and cabbage, but are willing to give kale a try,” a chef says. At  Social Media Week 2012 in New York City, experts begged the question, “Who is kale’s PR agent?”  And how did Anne Hathaway fit into her snug Catwoman suit? She told MTV, “I lived on dust and kale.” Food bloggers, restaurateurs and kale chip makers alike are all crazy for the lowly kale. But, as for me, I was eating kale in the highchair. We called it “couves”.

Portuguese Kale Soup

People of Portuguese decent living along the Southeastern Massachusetts coast eat a lot of kale in the form of soup. They call it Calde Couves or Sopas Calde. (At least that’s what I think they are saying.) My father was a first generation Portuguese American, and so kale soup was a staple in the homes of our extended family.  Emeril Lagasse, celebrity chef from the area, makes kale soup too.

Everybody’s soup recipe is a little different – it might contain cabbage, kidney beans, tomatoes, carrots, and even pig’s feet – but the common ingredient in Portuguese Soup is always couves. My kale soup is a victory over animal fat. I simmer beef shank and chouriço (Portuguese sausage) in water with a handful of split peas for hours, and then I remove the cooked meat, pick off every strand, and toss the fat, bone and sausage skin. And then it’s into the fridge where the broth sits until the hard fat rises to the top for easy removal. Next, I add kale, cabbage, potatoes, and the fat free meat back to the broth and simmer until tender. Tasty, low calorie, wildly nutritious (see the label), and ultra-trendy. That’s our couves!

Kale Soup Recipes

Your thoughts: Have you added kale to your diet? Have you tried kale soup?

Three Degrees of Separation from “Snackman”

Can I assume, by now, everybody has heard about “Snackman,” the Brooklyn architect who broke up a fight on the NYC subway by casually inserting his 200-pound frame between the fighters as he munched on chips? Using a smart phone, someone made a video that when viral on YouTube, and Charles Sonder, Snackman, was picked up by every media outlet. Tweeters wrote, “Chips Not Clips!” And then there’s this: Snackman: The Hero Gotham Needs Is Getting All The Marriage Proposals He Deserves. Truly, that’s more than 15 minutes of fame. (Watch the Snackman video and read about Snackman in The New York Times.)

My dear friend Debra Salzberg (her daughters, the Zuck sisters, wore knitted cowls) suggested I blog about Snackman because snacking on the subway is an interest of mine. (See If You See Something, Say Something.) And so, please forgive me for saying this, Snackman, but it’s my job. Be careful about eating junk food, especially late at night. I am just looking out for your health and your good looks, especially now that you are famous. And, Snackman, I take some liberties because you and I (and Debra, too) are all from Rhode Island.

The Snackman story shows how everybody in Rhode Island is related by a degree of separation, Kevin Bacon-style. If two random people who grew up in Rhode Island met at a party in a faraway place, they would probably find somebody they both knew within a short amount of time. For instance, this is how I am separated from Snackman: Snackman is Debra’s sister’s son’s best friend from North Kingston. (The Zuck sisters have actually been in the company of Snackman.) But wait, there’s more! My daughter’s downstairs neighbor’s old girlfriend, Phoebe, is Snackman’s sister. And the downstairs neighbor has no connection to Rhode Island. Crazy, right?

And so, Snackman, amigo, we are so proud of you! And, listen, if you need a nutritionist in Brooklyn, I’m at your service anytime. I hope you don’t mind me riding your coattails, but I’m sure you understand. I too, am saving the world, one chip at a time.

You thoughts: If you agree that “Snackman”rocks, then leave a note for him here.

Do I Write Like H. P. Lovecraft?

Today, I’m taking a nutrition holiday because I want you to check out this simple program, I Write Like. Feed it a writing sample and it analyses your  style and then compares you to a famous writer.

I write like H.P. Lovecraft. That was the result each time with three different samples. Is it the Providence connection? The first-person narratives? Or is it that I’m a little more than weird, writing about placenta, rundown Victorian houses, and rolls of flab oozing out of Spanx. Or could it be the narrow choice of topics? Or that we are antiquated and not very good? Or maybe the program thinks that everybody writes like H.P. Lovecraft. Try it for yourself.

Your thoughts: Which famous author do you write like? Do you agree?

What the Hippies Knew

Everyday Is Earth Day at my house. It’s been that way since before the first Earth Day, 38 years ago. That’s because I was a hippie in my formative years. And I am still. Hippies made natural food and the environment popular.

This is what I learned – and lived -  as a hippie and I still do (mostly) these things today.  I learned:

How Not to Buy Processed Food
There was simply no attraction to plastic or processed. We were not fooled by corporate America and the chemicals they used. “Question Authority!” was a good hippie slogan.

How to Be a Vegetarian
Cooking with beans, grains, nuts, and seeds? Not a problem. We learned about complimentary proteins from Frances Moore Lappe’s Diet for a Small Planet.  Our cookbooks were the brown-paper covered vegetarian classics: Tassajara Cooking, The Vegetarian Epicure, The Moosewood Cookbook, Recipes for a Small Planet. “The way to be a cook is to cook,” said the Buddhist monks of Tassajara. And we did.

How to Eat Ethnic Food
Brown rice, miso, tofu, tabbouleh, falafel, curries, raitas, dhal, HEALTHY enchiladas?  Bring ‘em on. Not only did we eat vegetarian ethnic foods, but we wore the native costumes to match!

How to Bake Bread, Grow Sprouts and Make Yogurt
Believe it or not, markets didn’t sell foods we take for granted today. Yogurt was something Europeans ate. Bread was white. Hummus was unheard of, chickpeas too. And so, we baked whole grain bread, first for its health and soon for its taste and we learned that kneading is Zen; we kept fresh sprouts growing in the winter kitchen; and we delighted in our yogurt makers, as we saved money.  Poor consumers were we.

How to Tend a Vegetable Garden
“The way to be a gardener is to garden.” If we lived in the country or even the city, we kept a garden and, in doing so, we learned about soil, sun, water and critters, beneficial insects, companion crops and manure. It was about as local and fresh as it gets.

How to Compost and Put up Food
It goes with gardening: You grow the vegetables, you eat and preserve the vegetables, you return the vegetable scraps to the earth, and the compost becomes next year’s vegetables. We love earth worms. Recycling brings us joy.

Listen, I could go on-and-on, but I have to make a lentil soup. Happy Earth Day-Week everyone!

Your thoughts: How do you practice sustainability? Where did you learn it?

Readers React to Antioxidant Article

Warning: This information cannot be generalized….

Silly me! Why was I afraid of being misquoted by the health media last week? The article of concern, The Truth About Antioxidants in Men’s Health, did justice to the Cochrane Review and to me. The writer clearly made the point that individual antioxidants supplements (beta-carotene and vitamins A, E and C) were not found to work in a major scientific review, and might actually be harmful.

It must be difficult for health writers to communicate complex scientific information, but writers are only as good as their sources, and so I feel responsible to provide accurate quotes. But, in this case, I should have been concerned about the audience who, as it turns out, didn’t want to hear it. Imagine my surprise when I read the comments:

“No, you’re wrong. There have been studies done that show no toxic effects of Vitamin A at doses greater than 100,000 IU.  Vitamin E is safe and non-toxic….”

“Really Men’s HEALTH!! Shame on you and get the facts straight please. If you are not an idiot, one knows it is not only the quality of the supplement but the insight to supplement where it is needed on an individual basis.”

“This article is ridiculous. It makes me wonder how many other articles are CRAP on this website as well as the periodical? TO ANYONE READING THIS…Visit the Linus Pauling Institute online. Also, look up the Gerson Therapy.”

“To discredit vitamin supplements like in this article is a joke.  Deficiency is the problem in this country – vitamins aren’t (even supplements). Beta-Carotene doesn’t show any side effects in high doses. Vitamin E is safe and non-toxic.”

Alrighty then! Let’s hope those readers (and there were more) are the vocal minority. Skepticism is healthy, but there is a difference between opinion and fact. And while we’re at it, public health recommendations are not based on personal experience. And, finally, don’t shoot the messenger, especially when the messenger is me!

Your thoughts:  Is health information in the popular press worth reading? What’s a ‘nutrition expert’ to do?

A Food Truck Rally in Brooklyn

Many major cites have a Food Truck Rally, where a pack of ethnic kitchens on wheels circle, wagon train-style, in a public place at a designated day and time. There is no entry fee, the food is delicious and the price is beyond reasonable.

This was today’s Food Truck Rally in Brooklyn’s Grand Army Plaza at Prospect Park, not half a mile from my apartment. It was the first rally of the season and seventeen food trucks participated: CoolHaus, Eddie’s Pizza Truck, Kelvin Natural Slush Co., Kimchi Taco, Milk Truck, Red Hook Lobster Truck, Rickshaw Dumpling Truck, Vanleeuwen Ice Cream, Big D’s Grub, Cupcake Crew, Frites n Meats, Gorilla Cheese, Mexicue, Pera Turkish Tacos, Valducci’s Original Pizza, and Wafels & Dinges.

From what I could see, the lines were longest at Kelvin Natural Slush Co., VanLeeuwen Ice Cream and  CoolHaus (ice cream.) The air temperature was hot.  But for food, Kimchi Taco had the longest line by far, although every truck had great food. I wish I could have tried it all. The Prospect Park Food Truck Rally will take place on the third Sunday of every month through October. Today was special because the cherry blossoms are in bloom. Here are my photos. Enjoy!

Your thoughts: What do you think of the Food Truck Rally?