Posts Tagged ‘Healthy Foods’

Ryan Flint, Lifelong Fitness Certified Personal Trainer and Sports Nutritionist

 I know there seems to be an on-going debate out there these days with health professionals, nutritionists, and the media giving different opinions about whether organic food is worth the slightly higher prices.

But there are a few VERY important aspects of organic food that I rarely see anybody out there talking about.

First, as you know, the main aspect that most people talk about in the organic vs conventional food debate is simply whether the food in question was grown with pesticides, herbicides, or chemical fertilizers, and whether that food contains pesticide/herbicide residues on the actual food when you eat it.

And that IS important… I mean, I know I don’t want to be ingesting pesticide residues that are potentially carginogenic or even estrogenic and can possibly increase belly fat (due to the xenoestrogens)… and I’m sure you don’t either!

But there’s another another MAJOR aspect of organic vs conventional food that most people are overlooking, and that is:

The impacts of conventional farm chemicals on the SOIL, and how that affects the nutritional composition (quantities of vitamins, minerals, and antioxidants in the food)

The harsh chemical fertilizers, pesticides, and herbicides used in conventional farming can destroy a large part of the microbial activity in the soils (bacteria and fungi) that help to make soil minerals more available to the plants roots.  Conventional farming degrades this aspect of the soil which results in lower micro-nutrient levels in the plants that you eat.

In organic farming, these harsh chemicals are not used, and the soil is healthier and more biologically active (fungi and bacteria aid the plant roots with uptake of minerals and nutrients), and the plants roots can therefore obtain more nutrition which produces foods with higher micro-nutrient levels.

Also, it’s quite possible that the heavy use of chemical fertilizers, which make crops grow much faster than normal, leads to a shallower root system, that inherently absorbs less micro-nutrients from the soil column compared to organically raised plants that are forced to have deeper, more extensive root systems to obtain all of the nutrients the plant needs.

I think it’s quite easy to see why organic foods can have superior nutrition levels and more vitamins, minerals, and antioxidants than conventional foods.

But beware of conflicting “reports” out there on this topic.  Although there is much data on the superior nutrition levels of organic foods, you may also find some data that contradicts these findings in particular studies.

The reason that this happens is that science isn’t perfect, and someone may measure the nutrition levels of a certain type of conventional tomato, for example, compared against a different type of organic tomato, grown in a vastly different geographic area in vastly different soils and climate.  There are dozens, or even hundreds of complications with these types of studies, which is why you can’t always make direct comparisons.

 However, I think with the evidence we talked about in terms of soil quality, nutrient uptake, and also just the pure fact that we don’t want carcinogenic and estrogenic chemicals in our food, it makes it worth it to try to buy organic as much as possible.

Sometimes Local may be MORE important than “Organic”

Here’s another vitally important thing to keep in mind… 

If your choices at the grocery store for the organic food come from half way around the globe (such as organic produce from Chile or New Zealand when you live in North America), then you might want to consider favoring local produce even if it’s not labeled “organic”.

For one reason, many local farm stands may actually have organic produce but simply aren’t legally allowed to label their food “organic” if they haven’t acquired whatever necessary licenses they need for that.  If you ask the farmers, many times you may find out that the local farm produce is in fact organic, or at least close to organic (meaning they use very minimal chemicals compared to a large industrial farm).

Also, local produce that is picked at it’s peak of ripeness, and on your plate in a matter of hours or days, will usually have much higher nutrition levels compared to “organic” produce that was picked halfway around the world well before it was ripe and traveled weeks to make it to your grocery store.

The one caveat to this is frozen produce… sometimes fruits and veggies are picked at their peak of ripeness and frozen rather quickly, even if they were picked halfway around the world.  In this case, organic frozen fruits and vegetables can sometimes be just as nutritious as local produce (although they may carry a bigger petroleum burden than local produce)

So, if I were to give my overall recommendations to save yourself from the inherent health dangers of pesticides and herbicides, while also eating food that contains the highest levels of vitamins, minerals, and antioxidants, it is this:

1. choose organic over conventional most of the time, when it’s available

2. choose local foods over organic if the organic food came from very long distances away (although frozen organic fruits and vegetables can be just as nutritious as local)

3. Don’t forget that choosing organic also helps to protect the environment from chemical fertilizer and pesticide pollution that can harm ecosystems and your own drinking water supply.

4. Don’t fall for “organic junk foods” — I’ve been seeing this trend lately — Just because crackers, cookies, cakes, and corn chips may be labeled “organic”, doesn’t mean they are healthy… junk food is still junk food!  And these are still overly processed foods that can make you fat!

Remember that forcing change for responsible agriculture starts with your choices as a consumer.  The more we demand responsibly grown and raised foods by choosing those foods in our shopping carts, the more that producers and suppliers will respond to that demand.

This is a guest post by one of my readers.  I found it factual and very informative.  Please let me know what you think of her work.

a. The Myth of Good and Bad Cholesterol   

Most people view cholesterol as a bad thing, but the truth is there are actually two types of it. There is good cholesterol (HDL) and there is bad cholesterol (LDL). You’ll know you have too much LDL if you end up with plaques in your arteries. This results in a blood flow block in your arteries as the opening gets smaller. Your high blood cholesterol is not the result of taking in dietary cholesterol. The presence of saturated fat and Tran’s fat is the reason for the high cholesterol. Exercising often and taking in fibrous and unsaturated foods will keep your cholesterol down.

b. What do the Cholesterol Numbers mean?

On an average, adults will usually need to have cholesterol checks every five years. Each time you get a cholesterol check it will yield four results –  total cholesterol, LDL cholesterol, HDL cholesterol and Triglycerides. You will probably need more exercise and dietary change if you go above or below the healthy levels.

Total Cholesterol – less than 200 mg/dL (5.2 mmol/L)

LDL Cholesterol – less than 100 mg/dL (2.6 mmol/L)

HDL Cholesterol – greater than 40 mg/dL (1.0 mmol/L)

Triglycerides – less than 150 mg/dL (1.7 mmol/L)

c. Heart Protection and Vitamin E 

 Getting your Vitamin E is best done through eating nuts, leafy vegetables and a lot of vegetable oils. This helps reduce your risk of getting a heart disease but does not prevent attacks.

d. Five Great Foods to Lower Your Cholesterol 

1. Oatmeal and Oat Bran: These contain a high amount of soluble fiber, which can lower LDL.

2. Fish: Fish is a great source of omega 3 fatty acids, which lowers LDL and raises HDL.

3. Nuts: Not only are nuts high in fiber, but they contain the healthy fats you need to keep LDL in check.

4. Plant Sterols: This is found in foods like margarine, salad dressing, orange juice, and functional cookies. 2 grams per day will lower your LDL by 10-15%.

5. Soy: This popular meat replacement can lower LDL by up to 3%.

e. Plant Sterols and its Healthy Benefits 

Plant sterols can be found in foods such as Benecol Spread, granola bars, VitaTops Muffin Tops and fat free milk. To help your heart, you should eat a lot of plant sterols-packed food and stop eating foods with saturated fat. You should know that this does not balance out a diet rich in saturated fats. To be in control of your cholesterol, you should still eat healthy and exercise often.

About the Author – Deborah H. Land writes for the <a href=”http://www.cholesterolloweringdiets.net/”>cholesterol and high blood pressure diet</a>  blog, her personal hobby website she uses to help people eat healthy to lower bad cholesterol levels.

I am always being asked about “healthy dessert recipes” so here you have one!  I got this out of the Clean Eating Magazine.  www.eatcleanmag.com I hope you enjoy!

I have personally tried these little babies and love them!  I think you will as well…please let me know!

Hey all!  This one is for the more technical Chef’s out there!  Hope you like this one…it’s a little different but really good and it comes from the Eat Clean Magazine.

INGREDIENTS:  

Hello All!

I am really happy to make this post!  I have just about EVERYBODY always asking me, Griff how can I satisfy my sweet tooth?  The answer is two-fold:  1- You have to redefine what “sweet” is.  If you are used to eating sugar and junk food everyday, then the following recipes may not do it for you for the first little while, BUT your taste buds WILL begin to adapt and appreciate a sweet treat as posted.  Give it some time and be patient!  Don’t judge it and throw it out upon your first bite.  Your taste buds really do change with time…give it a try and you will become a believer!  Eventually the sweet treats and junk food that you may enjoy now will become less and less appealing and you will love it when I continue to give you cool recipes like these…your welcome!

2-Remeber that these sweet healthy treat should also be consumed with moderation.  Sometimes people think that to “satisfy” their sweet tooth means to become full to the brim!  No matter how healthy the treat is it will still catch up to you if consumed in excess.

Well there you have it my friends!  Your feedback is always greatly appreciated!  Life is good!

Griff

Some of the following is taken from “The New Glucose Revolution The Authoritative  Guide to the Glycemic Index pg XVI.

Myth #1:  Starchy foods are fattening and should be avoided.  Foods like bread and pasta are always cited.

Reality:  Most starchy foods are bulky and nutritious.  This means that they fill you up and keep you satisfied.  Did you know that the term “starch” only means stored carbohydrate?  Just like we store carbohydrate in our muscles for energy, so do veggies!  Just be sure that you check the glycemic index of the food that you are selecting and pay particular attention to your serving size.

Myth #2: Sugar causes diabetes.

Reality:  Today, an absolute agreement exists among reasearchers specializing in diabetes that sugar in food does not cause diabetes.  Type 1 diabetes (formerly known as insulin-dependent or juvenile diabetes) is an autoimmune condition triggered by unknown environmental factors.  Type 2 diabetes is largely inherited, BUT lifestyle factors such as lack of exercise or being overweight increase the risk of developing it.  Foods that are high on the glycemic index may increase the risk of type 2 diabetes, but sugar has a more moderate effect than may starches, especially refined and highly processed ones.

Myth#3: All starches are slowly digested in the intestine.

Reality:  Nope!  Most starch, especially that in refined-grain products, is digested very quickly causing a faster and more severe increase in blood glucose.  Again, be sure that you are picky at to what types of starches you are consuming.  Low glycemic starches such as a sweet potato is much more nutritious than a plain white baking potato.  The more natural the starch is (i.e. not processed or refined) the lower it will be on the index.

Myth#4: Hunger pangs are inevitable if you want to lose weight.

Reality:  High carbohydrate foods, especially those with a low GI such as rolled oats, or whole grain pasta, can keep you feeling full, often until you’re ready to eat your next meal.

Myth #5:  Foods high in fat are more filling.

Reality:  Studies show that high-fat foods are among the least filling.  That’s why it is so easy to passively overcome high-fat foods like steak or potato chips.

Myth #6:  Diets high in sugar are less nutritious.

Reality:  Studies have shown that diets high in sugar (from GOOD sources such as fruits, and dairy products) often have higher levels of micro-nutrients, including calcium riboflavin, and vitamin C, than low-sugar diets.  Just remember GOOD sources, not refined sources such as pastries.

Myth #7:  Sugar goes hand in hand with dietary fat.

Reality:  Yes, many foods high in fat are also high is sugar-think chocolate, full-fat ice cream, cakes, cookies, and pastries.  But most high-sugar diets are actually low in fat, and vise versa.  The reason:  most sources of fat in our diet are not sweetened (e.g. potato chips, French fries, steak.

So there you have it my Lifelong Fitness friends!  Remember this is all found in lifestyle change…this is not just a simple diet.   Good Luck!