Kamis, 22 April 2010

It's Baseball Season!

When I think of baseball season in Seattle I see Ichiro, Griffey, fresh cut grass, kids in baseball caps and a giant pile of garlic fries or “rally fries” as the locals like to say. Add to that a few beers and a jumbo hot dog and baseball season is officially underway!

Watching the game with your friends and family is something that I encourage you to do, and with the lineup with have this year, the Mariners might just have a shot at a winning season! But you may want to pack more than a blanket and a glove, because there are plenty of savory meals waiting to tempt you at Safeco. (As you can see behind me in the picture, I went for the light beer...)


1) Hot Dogs
Americans will eat enough hot dogs at major league ballparks this year to stretch to and from Citizens Bank Park in Philadelphia and Tropicana Field in St. Petersburg, Fla., the two sites of the 2008 World Series. (Source: National Hot Dog and Sausage Council)

In 1893 a local German bar owner - and also the owner of the St. Louis Browns MLB team - came up with the idea to sell these easy-to-eat hot dogs in baseball stadiums. The popularity and ease of this meal makes it a fan favorite from Wrigley to Safeco. Hot dogs are made using a variety of different animal proteins (pork, beef, and poultry) most often from a process called “Advanced Meat Recovery” or “Mechanically Separated Meat.” The USDA does regulate the labeling that goes along with these processes and all meats and meat byproducts (heart, kidney, liver, etc) must be listed on the ingredient label.

The average hot dog contains: 250 calories, 14 grams fat, 770 mg sodium, 21 grams carbohydrate and 9 grams of protein.


2) Safeco Field Garlic Fries
The infamous garlic fries of Safeco Field come from a little stand called “Grounders” which is actually owned by Ivar’s. ESPN’s senior writer Jim Caple gave Safeco Field concessions a “5+++” out of 5 in the rankings of 30 stadiums across the country, noting the Garlic Fries as the signature concession item. In 2006 there were 183,000 orders placed for these smelly potatoes.

French Fries are deep fat fried potatoes (you knew they came from potatoes right?). Most companies used to use trans-fat oils to fry in but with the change of most cities regulations, restaurants have had to find alternative oils to fry in. Most choosing coconut or palm oil. But coconut and palm if you recall are both sources of saturated fat, which leads us right back to where we started. Neither are necessarily “good” for someone struggling with high cholesterol; however any avoidance of trans-fat is a good thing for anyone.

A serving of Garlic Fries provides: 455 calories, 43 grams fat, 2322 mg sodium, 77 grams carbohydrates and 9 grams of protein.


3) Beer
Beer and baseball games seem to go hand in hand in people’s minds. It’s important to understand what alcohol does to your metabolism so that you can make informed decisions like “Do I really need the Jumbo Hot Dog, Garlic Fries AND the Pyramid Hefeweizen?” Probably not.

In your body there is one organ that owns alcohol metabolism and that is the Liver. Tap your side and say thank you every once and a while. The problem is that the liver is kind of the “dummy” organ because it really only likes to do one task at a time. Unfortunately another major job responsibility for the Liver is Fat Metabolism. There is a priority list, and toxins (which include alcohol) always take top priority. That means that whenever there is alcohol in your system your liver has to stop metabolizing fat and start metabolizing the toxin. This is why it’s rare that people can drink while trying to lose weight. It just makes it that much harder.

The average regular beer such as the Safeco favorite, Pyramid Hefeweizen (12 oz) contains: 145 calories, 0 grams fat, 0 grams sodium, 11 grams carbohydrate, 0 grams protein.

Some better choices at Safeco:


· “The Natural” at Section 132 is an organic vendor that sells everything from garden burgers and veggie-dogs to hummus platters, vegan soups, fruit smoothies and offers allergen-free foods as well.

· “Rice n Roll” at section 136 offers miso Soup edamame and brown rice sushi upon request.


· “Thai Ginger and Intentional Wok” at Section 133 has veggie stir fry and other Asian-infused dishes that a few “sauce on the side” requests can help.


· Ordering “light” beer over “regular beer” can save you 50 calories a pop.


· Always bring a backup option like a favorite protein bar or a bag of peanut butter pretzels just in case you are a little hungrier than you thought. You can bring sealed food items into Safeco.


Now get out there and support your local sports team this weekend! And remember that you can still enjoy your food, even if you’re being more conscience about your decisions.

Blessings,

Ashley


Minggu, 04 April 2010

Have an Egg-Cellent Easter!

Happy Easter everyone! Although Easter is about much more than bunnies, baby chicks and eggs - nutritionally, eggs seem to be the obvious choice for a nutrition education piece :)

Egg Types

Standard Eggs – Come from hens kept in cages, usually indoors with artificial lighting. Fed a high protein diet and are given antibiotics to help prevent disease.

Barn-Laid Eggs – Hens live indoors in a barn but are kept in pens rather than enclosed cages. Same high protein diet and antibiotic use depending on the farmer.

Organic Eggs – Hens have outdoor access to natural vegetation during the day and are fed an organic grain diet. No antibiotics or hormones used and will usually have a lighter colored yolk.

Free-Range Eggs – Hens have access to natural vegetation outdoors daily and spend night time in open barns without cages or pens.

Omega-3 Eggs – Hens are fed a special omega-3 rich vegetarian diet that consists of canola, linseed and flax seed. Their eggs contain higher levels of omega-3 fatty acids than other types of eggs. These hens still may be kept in cages with artificial lighting, depending on the farmer.

Colored Eggs – Brown, White, Blue, Green, Tie-Died, egg-cetera. The color of egg has nothing to do with the nutritional quality; the color does not indicate more or less nutrients. The color of the egg shell comes from the breed of chicken that lays it. Some American chickens will lay dark brown or white eggs, where most Mediterranean breeds will lay white eggs. “Easter Egg Chickens” can lay blue, pink, green and even multicolored eggs. But the shell has nothing to do with the nutritional quality.


Size and Grade

Straight from the USDA Guidelines


AA – The shell must be clean, unbroken, and practically normal. The white must be clear and firm so that the yolk is only slightly defined when the egg is twirled before the candling light. The yolk must be practically free from apparent defects.

A – The shell must be clean, unbroken, and practically normal. The white must be clear and at least reasonably firm so that the yolk outline is only fairly well defined when the egg is twirled before the candling light. The yolk must be practically free from apparent defects.

B – The shell must be unbroken, may be abnormal, and may have slightly stained areas.
Eggs having shells with prominent stains or adhering dirt are not permitted. The white may be weak and watery so that the yolk outline is plainly visible when the egg is twirled before the candling light. The yolk may appear dark, enlarged, and flattened, and may show clearly visible germ development but no blood due to such development. It may show other serious defects that do not render the egg inedible. Small blood spots or meat spots (aggregating not more than 1/8 inch in diameter) may be present.


Eggs come in 6 different sizes as well, according to ounce weight:
Jumbo, Extra large, Large, Medium, Small and Peewee


Nutrition Fast Facts:

*A large egg provides 6 grams of protein: 3.6 g from the White and 2.7g from the Yolk

*Eggs have the highest quality protein in the food supply with the amino acid pattern almost matching the human requirement for essential amino acids

*Digestibility of egg protein is 97%. This means that 97% of the egg protein is absorbed as amino acids, which are available for new protein synthesis and replacement of lost protein

*Cooked egg protein is more digestible than raw egg protein. Cooked=90.9% and Raw=51.3%. (So stop drinking raw eggs and trying to be like Rocky…)

*The biological value of egg protein is 94%. Biological value is a measure of the rate at which the protein in food supports growth. Eggs and milk have the highest biological value and provide more amino acids for growth and tissue maintenance than even meat, including beef, chicken, pork and fish.


So…to Yolk or Not to Yolk?

Those with high cholesterol (you know who you are) need to be careful of their daily intake of dietary cholesterol. Our bodies make cholesterol as it is, so we technically don’t need to eat it, however there are lots of food that do contain cholesterol, all of which are animal based foods (meat, dairy, fish, eggs). The National Cholesterol Education Program (NCEP) recommends consuming less than 200 mg of dietary cholesterol each day. An egg yolk from a large egg contains about 210 mg, where the White doesn’t contain any. So you have a choice, you can eat your whole egg as long as you watch other sources of dietary cholesterol, or you can avoid egg yolk until you get your blood cholesterol levels back to normal. The choice is yours!

Enjoy your Easter egg coloring, time with friends and family and always be thankful for what you have.

Blessings,
Ashley

Sources:
United States Standards, Grades, and Weight Classes for Shell Eggs
AMS 56 - July 20, 2000
Egg Nutrition Center, Park Ridge, IL, enc@enc-online.org
Purdue University Cooperative Extension Service, West Lafayette, IN. Animal Sciences, Choosing a Chicken Breed: Eggs, Meat, or Exhibition. Doug Akers, Pete Akers and Dr. Mickey A. Latour

Kamis, 01 April 2010

Revolutionary Solution to Sugar Cravings

Although seeming too good to be true, new research gives us a solution for those patients that struggle with sugar addition or the typical "sweet tooth."

April, 2010

"Researchers in Houston, TX working within NASA's abundance of laboratories have released a long awaited technology that allows the pleasure center or "reward center" of the human brain to be activated and cued without actually engaging in activities that normally trigger that euphoric release."


What does this mean for the field of health and nutrition?

One of the biggest struggles for my clients trying to lose weight or maintain a healthy lifestyle is avoiding tempting foods. Most people communicate that sugar is the number one trigger food that they desire and also have trouble staying away from. Studies show that sugar can have the same effect on the human brain that heroin does, in the sense that you get that euphoric "high" and calming sensation just by eating sugar. Now the sensation isn't necessarily a bad thing, its giving in to that sensation all the time that causes weight gain over time and high sugar intake. We can build up a tolerance to sugar just like we do alcohol, and pretty soon we need 3 cookies instead of 1 and then 5 instead of 3... and the pattern continues.

This new technology in a way can trick your brain into thinking that you are in fact engaging in an activity that would normally hit that reward center, with out actually doing it. Obviously, a lot of people and companies may use this technology to sell more product or drive more consumers to their food, one of the major investors right out of the gate was Ben and Jerry's Ice Cream. To better demonstrate this on a nutritional level they have used the technology within ice cream, which is now fully accessible on their website:

http://tinyurl.com/4r4axv

Let me know what you think! It might just be the future for pracitioners like me to use technology like this!


I will post more information as it becomes available for use in clinical practice.


Blessings,

Ashley

Rabu, 17 Maret 2010

The Missing Piece

Okay I know I said there is no "secret" to weight loss or health, and there isn't. But this is the closest thing to a secret mostly because dietitians know about it and most other people don't - its the missing piece that 90% of people don't understand.

  • Its why Ive seen people cut their calories dangerously low and workout like crazy and still not lose weight.
  • If you don't do it, your risk of Type 2 Diabetes increases.
  • Its the reason some people are starving throughout the day even though they eat and eat and eat.
  • Its the cause of mood swings, irritability and even nausea.

Ready?

Being healthy encompasses 2 parts.

1) Calories in, Calories out.
Everybody knows this one. Eat less, move more. Makes sense.

2) Balance and Pattern.
Nobody knows this one. What to eat and when to eat it. This is "the secret".

Throw out all the information in your brain that you've read about random food-pairing, not eating after a certain time, snacking is bad, etc, etc. Because all that's going to do is confuse you.

In the simplest way I can think of to say it: "Don't Eat Carbohydrates Alone."
That can be taken 2 ways, either don't eat just carbohydrates (which applies since you need variety in your diet) and also the way in which I meant it "never eat a carbohydrate food by itself, it needs a pal - Protein or Fat - to go with it."


Why?
Because carbohydrates are the one food group responsible for spiking your blood sugar levels. Carbohydrates are also the preferred source of fuel for your brain and your organs - meaning they are IMPORTANT and you NEED them! Don't cut out carbs, you'll just end up grumpy and dumb. First of all carbs are just anything that contains sugar (basically) whether its natural sugar, refined sugar, starchy sugar. Its a carb. (hint: anything that ends in "-ose" is a sugar. Lactose, Fructose, Maltose, Dextrose, Glucose...) Which makes carbs a confusing food group. Because that puts cupcakes and apples in the same group.

So when you eat a carb, your blood sugar levels (glucose) goes up. Your organs (Liver and Pancreas) are responsible for keeping your glucose levels within a nice little stable window. But high intakes of carbohydrates all at once (huge portion sizes or a very concentrated source of simple carbohydrate like desserts/candies, fruits, honey) can spike your glucose levels very fast and very high, making your organs work double-time to try and stabilize them. Too much of this and your organs will grow tired and burn out - causing a little disease we like to call Type 2 Diabetes - thats right, its not just about overweight anymore. Now its not the carbs that cause the disease, its because you're eating too many and eating them all alone.

Riddle me this... "What goes up, must come _________?"

When your glucose level spikes that high, that fast its going to come crashing down. The rate at which it falls and how low it falls causes your body to panic. So the body signals you to do what? Bring it back up again. And what brings your blood sugar up again? Carbs. Welcome to the vicious cycle of sugar and carb cravings, all day hunger and eventual Pre or Type 2 Diabetes.


Adding the protein or fat with the carb causes the blood sugar to come down nice and slow so that you dont get the fast crash or the low dip.

How?
Easy fix! Always eat a carbohydrate with a protein or a healthy fat.

Good Ideas:

  • Fruit (C) + Nuts (F)
  • Fruit (C) + Cheese (P)
  • Rice (C) + Salmon or Chicken (P)
  • Pasta (C) + Meat Sauce (P)
Bad Ideas:

  • Cereal (C) + Milk (C)
  • A piece of fruit alone for a snack
  • Pasta (C) + Marinara (C)
  • Toast (C) + Jam (C)
  • Yogurt (C) + Fruit (C) + Granola (C)
For more specifics see my post on "The Plate Model" which outlines this concept in more depth with a visual...http://crave-health.blogspot.com/2009/02/portion-sizes-vs-serving-sizes.html

Eating with this balance and making sure you don't go more than 4 hours without eating will dramatically change your life and will also improve the way your body digests and metabolizes. Pretty soon you'll be a fine tuned machine :)

Some hidden gems to try: (and no I don't get paid for promoting brands these are just ones I happen to like that I'm sharing with you as a friend!)

Great balanced snack all in one: Flavored Greek Yogurt

Good fast breakfast protein: MorningStar Veggie Sausage Patties

I swear they don't taste like soy/beans/vegetarian products.

Awesome with some peanut butter on them: Lundberg Brown Rice Cakes

Now get out there and conquer your day!

Blessings, Ashley

Senin, 15 Maret 2010

Dieting

National Nutrition Month 1st Hot Topic: Dieting.


In all honesty, the most frustrating thing about being a dietitian and having all of the knowledge I have in my brain about food, body chemistry, physiology and metabolism, is knowing in my heart of hearts that there is no secret. There is no secret to losing weight, gaining weight, or even to being healthy. The big picture is one that everyone already knows – eat with balance, variety and moderation – and move your body. SO FRUSTRATING!


The second most frustrating thing is something that happens to me a lot when I am out in public without my “Food Police” uniform on (I’m just kidding I don’t really have a uniform, but it sure feels like it sometimes when you sit in my office – sorry about that). People always ask “so, what do you do?” and sometimes I’ll tell people right off that bat what I do but other times I’ll go ahead with an answer like “Oh, I’m in healthcare” or “I own a small business”. Just to avoid the following scenario:


Example Person: “So what do you do?”


Ashley: “I’m a registered dietitian”


Example Person: “Oh my gosh that’s so cool! Nutrition is such a passion of mine, I study everything I can about it on the internet and gosh you should see my bookshelf. I have every book by Dr. Oz and subscribe to a bunch of different health magazines…I’m actually in the middle of this cleansing detox right now and besides starving and not being able to think straight its going great! Have you ever heard of the blood-type diet? A girlfriend of mine said it makes so much sense….”


Ashley: (thinking) Shoot me now.

Let me just go ahead and put this out there: DIETING DOES NOT WORK. I don’t care if Doctor so-and-so wrote it, and I don’t care if your BFF lost 38 lbs in one week – it’s not healthy, it won’t last, and it’s a dangerous shortcut that you’re taking because you are lazy. Sorry, but that’s the truth and I’ll be the first one to smack you across the face with it. Figuratively speaking.
Click on the link below, its a timeline of all the "Fad Diets" and its pretty fun to look through: Let’s take a look at just how long “diets” have been wowing the world…

http://old.eatright.org/videos/nnm/timeline.swf

There are a lot of brilliant minds out there; don’t you think that if there was some secret we would’ve figured it out by now? I mean we have phones that we stick in our ears and can talk to people in Tokyo if we want. Grow up Peter Pan, Count Chocula, I want to be cowboys from Arizona or pimps from Oakland, but it's the fourth quarter of the big game and you're talking crazy.


Bottom Line: Diets don’t work. Move your body (if you don’t know how, ask a personal trainer) and eat right (if you don’t know how, ask.)
Blessings!
Ashley

Rabu, 10 Maret 2010

Registered Dietitian Day 2010!

Happy Registered Dietitian Day to all the RD's out there helping educate and spread the nutrition love!
10 Fun Facts About YOUR Registered Dietitian...
1) I originally attended Pepperdine University to become a Doctor of Sports Medicine! Ended up changing my major to Nutritional Science as a sophomore after taking my first Sports Nutrition class.

2) I paid my way through that expensive university by working 2 on-campus jobs and writing and proposing undergraduate research which was eventually published as an abstract on Genetically Modified Food in Infant and Toddler Nutrition


3) I applied to 6 internships: Vanderbilt, Yale, Brigham and Womens (Harvard/Boston), Baylor, University of Houston and Bastyr. (Vanderbilt was my first choice :)


4) I passed the RD Exam in October of 2007 on my first try.


5) My first job was Lead Dietitian of an intensive outpatient eating disorder center.


6) I opened Crave Health in January of 2009, Happy One Year!


7) I have a strong liking for mint and chocolate put together. Mint Oreos, Thin Mint Girl Scout Cookies, Chocolate Peppermint Stick Luna Bars, Mint Chocolate Chip Ice Cream...


8) The name "Crave Health" was created one night after having sat with a patient for the 20th time that day talking about her cravings...I became so frustrated that I blurted out to myself "Why is it always chocolate or bread or salt, why doesnt anyone crave their health!?" And a private practice was born.


9) I have appeared on The Food Network in a one hour special "Challenge" called The George Foreman College Grill Off where my team of 4 from Pepperdine tied for 1st place against the restaurant school from Mizzou. We made Baklava on the Foreman Grill. Impressive huh?


10) Just so you know that dietitians struggle too, yes the food part is easy for me, but I struggle to drag myself to the gym to workout. I hate running and sometimes I dont even know what the machines are for! Accountability for me lies in friends and family wanting to go workout together. Any takers?



Registered Dietitians...
Bring Food and Nutrition Expertise to the Table


Who is a Registered Dietitian?
Registered dietitians are food and nutrition experts, translating the science of nutrition into practical solutions for healthy living. The expertise, training and credentials that back a registered dietitian are vital for promoting positive lifestyle choices

Trust a Registered Dietitian
When you need food and nutrition information based on fact or need to know how a healthy diet improves health and fights disease— rely on qualified professionals in the field.
Registered dietitians draw on their experience to develop a personalized
nutrition plan for individuals of all ages. They are able to separate facts from fads and translate nutritional science into information you can use. A
registered dietitian can put you on the path to lowering weight, eating healthfully and reducing your risk of chronic disease.

RD=Expert
Registered dietitians know the science of nutrition. They have degrees in nutrition, dietetics, public health or a related field from well-respected,
accredited colleges and universities.

Looking for a Registered Dietitian?
When you need trusted, accurate, timely and practical nutrition advice, seek the services of a registered dietitian.

To find a registered dietitian in your area, visit www.eatright.org and click on “Find a Registered Dietitian.”
Blessings,
Ashley

Selasa, 09 Maret 2010

It's NATIONAL NUTRITION MONTH!

National Nutrition Month
The theme for March 2010 is "Nutrition From the Ground Up."


National Nutrition Month® is a nutrition education and information campaign created annually in March by the American Dietetic Association. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. Registered Dietitian Day, also celebrated in March, increases awareness of registered dietitians as the indispensable providers of food and nutrition services and recognizes RDs for their commitment to helping people enjoy healthy lives.

Registered Dietitian Day is Wednesday March 10th 2010 this year (I enjoy Thin Mint Girl Scout Cookies, Tulips and Peppermint Stick Luna Bars…) – just kidding!


This month Crave Health will be posting weekly blogs to bring attention to nutrition related topics and issues that need to be on the forefront in order to create change and educate the public in a positive and motivating way.


For more information please visit www.eatright.org

Senin, 22 Februari 2010

Pediatricians call for a choke-proof hot dog

Most non-fatal choking episodes involve food, according to a study of 17,537 children ages 14 and younger.

Source: Pediatrics
By Liz Szabo, USA TODAY

See Original Article Here: http://tinyurl.com/yhoh65f


Nutritionists have long warned of the perils of hot dogs: fat, sodium and preservatives to name a few.

Now, the American Academy of Pediatrics wants foods like hot dogs to come with a warning label — not because of their nutritional risks but because they pose a choking hazard to babies and children.





Better yet, the academy would like to see foods such as hot dogs "redesigned" so their size, shape and texture make them less likely to lodge in a youngster's throat. More than 10,000 children under 14 go to the emergency room each year after choking on food, and up to 77 die, says the new policy statement, published online today in Pediatrics. About 17% of food-related asphyxiations are caused by hot dogs.

"If you were to take the best engineers in the world and try to design the perfect plug for a child's airway, it would be a hot dog," says statement author Gary Smith, director of the Center for Injury Research and Policy at Nationwide Children's Hospital in Columbus, Ohio. "I'm a pediatric emergency doctor, and to try to get them out once they're wedged in, it's almost impossible."

The Consumer Product Safety Commission requires labels on toys with small parts alerting people not to give them to kids under 3. Yet there are no required warnings on food, though more than half of non-fatal choking episodes involve food, Smith says.

"No parents can watch all of their kids 100% of the time," Smith says. "The best way to protect kids is to design these risks out of existence."

Though Smith says he doesn't know exactly how someone would redesign a hot dog, he's certain that some savvy inventor will find a way.

Janet Riley, president of the National Hot Dog & Sausage Council, supports the academy's call to better educate parents and caregivers about choking prevention. "Ensuring the safety of the foods we service to children is critically important for us," Riley says.

But Riley questions whether warning labels are needed. She notes that more than half of hot dogs sold in stores already have choking-prevention tips on their packages, advising parents to cut them into small pieces. "As a mother who has fed toddlers cylindrical foods like grapes, bananas, hot dogs and carrots, I 'redesigned' them in my kitchen by cutting them with a paring knife until my children were old enough to manage on their own," Riley says.

The Food and Drug Administration, which has authority to recall products it considers "unfit for food," plans to review the new statement, spokeswoman Rita Chappelle says.

Given the health risks of obesity, pediatrician Alan Greene, author of Feeding Baby Green, says, "The last thing we need is to redesign candy and junk food with cool shapes, so we can give them to kids even younger."

Heads up to Moms introducing foods to their little ones!!

Blessings,

Ashley