Archive for health

A Little Footnote or Two: Updates

June 17, 2009 at 1:47 am · Filed under grocer, health, life, news, shopping ·Tagged , , , ,

carrots-vitamina-lgIt seems no one wants to be ignored on the antioxidant bandwagon. Look at this latest product that should add to the confusion: Kraft Foods has decided to up the ante in the sugar-free Jello department. Health writers are all over this, and I appreciate the detail and the absurdity of the concept. Are we all that gullible? Now, carrots…

On the Ciao Bella front, I found the product at Target. Sorry for the omission, but the Mango Sorbet should not be omitted.

On the grocery smart scanner input, not all is as it seems. Yes, it is definitely fun to get a free item when the price comes up incorrect on the scanner. It is just  a little confusing when the scanner offers you savings on products that do not match your profile. Let me say do not even approximate a match. Some of the offers today were so not for me that I hope whomever is typing in my card number is having fun. So kinks still need to be worked out, but as for fun, I’m still loving the scan and bag approach.

One final note on the grocers. It seems that tracking is so powerful that your absence from the aisles is actually a positive. I just received a survey questionnaire and 4 separate $5 off coupons from Harris Teeter. They miss me. That’s sweet. They wonder why I haven’t been there in a while. No problem. For the coupon savings, they have me at least 4 more visits. I love being loved; especially with a $20 savings.

Life goes on.

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What’s Good for the Goose

June 16, 2009 at 5:53 am · Filed under Advertisers, Environment, grocer, health, life ·Tagged , , ,

..may not really work for everyone. Trends are like that–they come; they go. No matter how many superfoods, aka, miracle ingredients or products that get special label marketing can survive the reality test. There is no cure-all for life’s realities: Aging and all its precursor cousins. Sure some fruits and vegetables are particularly healthy in and of themselves, but we cannot live on them alone. No matter what. It’s becoming a challenge to separate the wheat from the chaff. Ok enough of that.

Realistically, confusion centers around the importance of antioxidants. It seems if you write high in antioxidants on the label, that almost guarantees high sales! How do these claims get tested? Who monitors reality? My favorite antioxidant claims are on products that are well known antioxidant fighters–fruits already high in antioxidants now jump out of the bins and off the shelves if they have the antioxidant banner.sunsweetantioxidant

What are these antioxidants and can we really get enough or the right amount from food? The foods that are naturally high in antioxidants are the easiest to take. If you’re going to concentrate on antioxidants and its benefits, summer is a wonderful season for you with its own natural bounty of antioxidants: BERRIES. Eat up, enjoy, skip the hype; it’s a natural occurrence. On the vegetable side, gardens are just beginning to produce the ultimate summer joy: TOMATOES. Sure there are numerous other foods high in antioxidants, and many antioxidant health claims may actually bear fruit.

Then there’s the whole beta carotene discussion. The old universe said eat your carrots. Limited explanation followed other than the statement: They’re good for you.  Now they are not just carrots but a food high in the all-important, necessary beta carotene, an important antioxidant. Don’t forget when you visit the farm markets, there are other easy choices: beets, cabbage, and kale, for example.

Then there is the new wonder product, the acai berry.  It seems to be touted everywhere. Unclear what it really does for you. It’s possible that no one knows the real answer, but when a product gets so heavily promoted so quickly, it moves into my suspect category.

Foods that promise can only promise more than they can deliver. Great skin, perfect eyesight, immune boosters, anti-aging, diet loss are just some of the claims that are part of the promise universe. We are looking for too many cure-alls.

What works is the same thing that has always worked: Smart eating. Not overeating.

That I am sure of.

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Yes, it’s Scary–What’s Real?

June 7, 2009 at 9:33 am · Filed under cooking, dining out, food, health ·Tagged , ,

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I do get tired receiving so many food recall notices, but then I’m the one who signed up to be frightened.

Some hit home harder than others, as I am still a meat lover. Yes, I enjoy vegetarian entrees with the best of them and like a true fish variety diet, but give me a great piece of meat and a baked potato and my plate is full. See, with me, it’s not about the salad course unless it’s a juicy tomato and maybe some bleu cheese, but meat, that’s another plateful.

When recalls say beef, they have my attention. It’s mostly the same problem: Mismarked products, poor handling, Salmonella, Listeria or E.coli. Spin the wheel and take a pick. They’re all frightening possibilities, some more of an issue than others, but they all get my attention.

As someone who loves beef products and loves to grill, I am in the height of my favorite cooking, minimal clean-up season. Now here’s the bad news. If you are planning on cooking or grilling ground beef or going out for a juicy burger. There are a few recalls that merit your attention. You need to find out if earlier recalls are still in effect.

If you are more of a high-end diner or frequent restaurants where you might consume or purchase duck legs or duck sausage, then there is news to follow.

My job is not to scare you but to make you aware. We need to know where our food comes from and to ask the right questions. If we frequent a local butcher, and they are becoming a dying breed, then we might have a better handle on where our meat products come from. If we buy our meats from a farmers market where the person selling it works the farm and knows about the animals, then we stand a better chance.

Large packaged providers seem to be our problem.

The recall list probably never has an ending. We just need to pay attention.

We need to be aware.

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Hard to Resist the Human Adventure

June 1, 2009 at 5:42 am · Filed under Administration, dining out, First family, health, Michelle Obama, President Obama ·Tagged , , ,

Two days have passed, and I’m still thinking about the reality of the current Administration. I promised her a trip to New York and the theatre after the whole election process was over. That was the way President Obama explained their night out in New York City. 

My take: No explanation needed. You two have given the Fred Astaire-Ginger Rogers image a heightened perspective. After all you are the President and the First Lady and when you waltz into a room or glide into a theatre, the literal swoon takes over.

The approach and philosophy are such human qualities. It’s so wonderful. As noted before it is terrific to have an Administration that’s in touch. That has a life.

Sure we don’t jet off to New York in Air Force One or its cousin smaller plane and then take the helicopter into the city for dinner and a play. We aren’t the First Family. What do you want them to do, take the $25 bus from DC to New York and miss the play?

Time is too critical; there are too many matters that need desk time before the promise gets fulfilled. Let’s not forget security. It is the elephant in the room at every juncture. It’s in place for a reason. Transport them in the safest way possible. 

Anyway the transportation accouterments come with the office; better to use them than to take the plane for a flyover publicity stunt. Oh, that genius of a marketing person is history!

The homage to Dan Barber is well deserved. He is the New York king of local product and leader of the East Coast freshness movement with his New York restaurant Blue Hill and his upstate dining experience, Blue Hill at Stone Barns, a restaurant and a working farm (The Stone Barns Center for Food and Agriculture): Perfect Symbiosis. 

The First Family has very carefully chosen their dining out evenings. The fact that they have date night just enhances their human quality appeal. The streets of New York were lined with the gawkers. Why not? Gawk away; it is a privilege to see them out and about. The New York Times photo shows the excitement.31obama.650

The Fairy Tale continues.

That’s great news for everyone.

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One More Thing to Worry About

May 31, 2009 at 4:24 pm · Filed under Environment, health ·Tagged ,

02_59139405If you weren’t germ-phobic enough already, then this may put you over the top.

We have been conditioned to bring in our own recyclable bags so we can save plastic and paper. Some stores, such as Ikea, charge for their bags. They are so big, you can use them to hold everyone else’s bag and then some. They are currently holding a contest (see website above) to judge who is using their enormous, recyclable Ikea bag in the most creative, innovative fashion. Bet there are far more clever ideas than the storage monster.

Other stores, often grocers, give you a 5-cent bag credit for each one you bring in and use. Hello, it’s free advertising!

Now here’s the rub.

A study just came out which said that these bags may be harvesting all types of germs. Like from spilled foods or products that have sweated into the sides. That they create more problems than they solve.

Are we to go home and pop these bags into the dishwasher? Can they sustain the temperatures? Will they lose their insulating functions?

What should we believe–trash our bags or clean them out? Recycle them?

There’s so much to be frightened of that my recyclable bag collection is way down on the list.

Now, salmonella, that’s a different story.

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I’ll Take Mine with Lox

May 30, 2009 at 1:07 pm · Filed under health ·Tagged , ,

No high fructose corn syrup. No doughy interior that has you scooping out the middle. Just a thin bread. Not quite Melba Toast, but a resilient product that becomes your bagel, your morning toast, or your sandwich holder.

Arnold Bread introduced Sandwich Thins, the 100-calorie flatbreads that toast great and let you have a sandwich without the guilt. They’re great toasted and cut into pieces as crackers, too.

You really want to feel great, use the product asandwichthinss your bagel and lox delight and save upwards of 300 calories. Sorry, it’s true, a fresh bakery bagel can often top out in the 400-calorie range. That’s before butter, cream cheese, a protein, or even a slice of tomato or cucumber. Not to rain on your weekend outing, most bagel stores are not shy about telling you their calories in the same sentence they extol the quality of the product.

Yes, it’s hard to go past a fresh bagel store and not be seduced by the enticing aromas filling the air. Next time, consider the grocery store aisle. Yes, it’s not the same, as all smells are muddled into a meld of uncertainty, but the saved bagel calories give you time for a quick stop at the dark chocolate aisle–remember it has health benefits.

Arnold may have introduced the sandwich thins, but the successful concept has been followed by its sister company, the English Muffin Thomas’ with its 100-calorie Muffin.

Now they need to focus on another strong food trend: gluten-free foods. How about it, Arnold and Thomas’?

Can you do it?

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Taste Counts

May 26, 2009 at 4:08 pm · Filed under food, health, life ·Tagged , ,

Here I am the official family condiment queen, but it turns out I’m a condiment IQ failure. In a bit of clever marketing, French’s has decided to show how their mustard is the preferred condiment of choice.

Take the quiz, they beckon. So, confident in my abilities and tastes, I took the quiz. Let me warn you, your tastes may influence your answers. After all, mustard is fine, but it flunks the taste test with some foods. 

–A fried egg sandwich with a thick juicy tomato: Mayonnaise. 

–Piping hot extra crispy fries: Ketchup. Malt vinegar, a close second (first place if you’re at the beach).

–A hamburger: Ketchup and Mustard. Maybe even Mayo or A-1. Are we talking turkey burger–definitely need Mayo and Ketchup and Mustard. Thick, juicy, extra charred Angus burger: I’m with the President on the Grey Poupon discussion. If we’re talking roadside slider, I give it the mustard and ketchup duo squirt with plenty of pickles. See, it’s the specifics that decide, not my condiment IQ!

BTW, I know when to use mustard! It’s all about the taste, baby.

You get the picture: A condiment is only as good as its environs. Yes, I know Kheinzfamilyheaderetchup has some unnecessary ingredients–take the test, you’ll see.

Yes, I know Mayo has some unnecessary components–calories. Oops, now you know.

Mustard has its place. Not on every plate.

Take the test. It’s worth the squirt.

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It’s Not too Late: An Heirloom Awaits

May 24, 2009 at 6:48 am · Filed under gardening, health, life ·Tagged ,

IMG00354All those gardeners out there who began early are still way ahead of the game. That is if their crops did not succumb to a late spring freeze or fall behind their growth pattern from odd weather fluctuations.

You can still jump on board and grow your own heirlooms. These kits make it super easy, and you will have them in the ground when the soil appreciates their entry–not too cold, not too hot. They may look odd in their current form, but you’ll be singing their praises when the stringy sprouts grow into your own bountiful display of multi-colored tomatoes.

What I like about these seed starter wombs is that they do all the work for you. You occasionally, not that often, need to water them to get them hearty for their natural soil habitat. They grow in specially prepared pods that have all the organic nutrients to help them survive the ground. 

Instead of going to the store all through the summer, you can supplement your farm market trips with your own garden that will give you more personal pleasure. If space is a problem, these seed starter babies grow nicely in larger containers on balconies or wherever you have space.

Gardening is such a wonderful self-fulfilling exercise. If you remember the maxim: Plant what you can eat but plant more than you think you want as not every seed will become a 4 lb zebra beauty.

The taste is unmatched and the cost minimal for the pleasure.

Start your own greenhouse.

It’s not too late.

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These Numbers Don’t Lie

May 13, 2009 at 4:55 am · Filed under food, health, news ·Tagged , , ,

USDAOrganicLogoIt’s not surprising that the organic market continues to grow. We’re talking a 17% increase in 2008 despite the continual outpouring of negative economic news. These consumers blew that concept off in favor of quality, healthy foods.

What is surprising is how expensive it is to buy certain organic fruits. Do we really need organic bananas when we only, unless the monkey urge takes over, eat the inside under the peel?

Lettuce, now that’s another story, as the ground creates all types of issues. What does it mean for these products to be organic and why the high price tag?As Kermit taught us a long time ago, it’s not easy being green.

Going organic can often prove a costly experience for the farmer, the producer. So many rules; so much time spent cleaning up the land to ready it to meet the standards. We pay the price, and our bodies send out the big shout out: thank you.

Commitment is so high among some people that price never enters a discussion. Capturing that clientele is often a store’s goal. Look at Whole Foods which has an impressive array of organic products and often lists the ever-changing daily number as a welcome greeting when you enter the store. They are conscious about price and the fact that they suffer from high prices as a negative nomenclature, “whole paycheck,” for instance, but they have made changes. Their list of products that are organic and less costly than many of their original inventory keeps expanding.

If you can’t make the farm markets, the organics at major grocers such as Whole Foods or Wegmans are worth the investment in the meat, produce, egg, and poultry aisles. If you are buying canned or frozen, there is, likewise, plenty of availability. Don’t forget that Amazon has gotten into food in a big way. Show the power of suggestion: Check with your local supermarket and encourage them to increase the organic selections.

Whatever the route, the path to organic continues to widen.

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Everyone Has An Issue

May 12, 2009 at 9:12 am · Filed under dining out, health ·Tagged , ,

pa03It’s time for restaurant workers to understand ingredients or not be afraid to ask the chef, the sous chef, or someone on the line. Somebody must know. After all we are talking about a lot of people, an ever-increasing number, up 18% since 1997, who have some sort of food allergy.

We’re talking allergies appropriately during this week, the 12th annual Food Allergy Awareness Week. The numbers are staggering how many people have allergies to certain foods or have a little hunch that certain foods trigger an unpleasant reaction. We are talking potentially fatal issues here.

When a restaurant guest asks about peanuts, you better know. When they say they are not allergic to peanuts but think the pesto sauce may be a problem, you need to know whether it is made with pine nuts and if that is the question. 

Besides the peanut and nut family, there are egg, wheat, and milk allergies. Consumers know their issues and it is a restaurant’s responsibility to train the staff or have a knowledgeable person on duty who can break down the ingredients if necessary. This is not a guessing game. Food allergies are serious business and can be more than a business decision: They can be life-threatening.

According to the Food Allergy & Anaphylaxis Network, more than 12 million Americans have food allergies, that’s one in 25, or 4 % of the population. Eight foods account for 90% of all food-allergic reactions in the U.S.: milk, eggs, peanuts, tree nuts (walnuts, almonds, pecans, pistachios, cashews), wheat, soy, fish, and shellfish. That’s a broad spectrum.

People want to eat out. They just need to know about preparation and ingredients.

This is the week to get everyone on board. Make sure restaurant staff know actual ingredients when the question is asked. Understand how important preparation can be–was the dish prepared with a shellfish glaze? That may be THE most important piece of information..

It is time to know.

We can all help.

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