CalorieLab Diet News

Nibbles: More Americans fat than ever, questioning bottled water and cutting health education in Texas

sarah — Thu, 09 Jul 2009 22:36:47 +0000

26 percent of Americans are obese

A Centers for Disease Control and Prevention report says that more Americans are heavy than ever before, with a full two-thirds of us registering as overweight or obese, with 26 percent falling into the obese category. The CDC warns that health care costs will continue to rise as people’s weights do, given that being overweight is so often a risk factor for health problems like diabetes and heart disease. Six states have populations that are more than 30 percent obese; only Colorado can boast that fewer than 20 percent of its residents are obese.

Oral bacteria linked to obesity

Overweight women were found to have a different composition of bacteria in their saliva than women of normal weight, suggesting that obesity may in part be a matter of oral bacterial infection. Research from the Forsyth Institute to be published in the Journal of Dental Research looked at the bacteria in the mouths of 313 overweight women and 232 normal weight women and found significant differences in bacterial load of seven different bacteria of the 40 they looked at. And more than 98 percent of the overweight women could be identified solely on the presence of higher numbers of one bacterium, Selenomanas noxia. Researchers said bacteria could serve as a warning sign in the development of obesity or may be an underlying cause of the condition.

Healthy halo of bottled water often can’t be backed up

A congressional subcommittee heard reports on the sad state of regulation in the bottled water industry yesterday, which noted that many people choose bottled water because they think it’s healthier than tap, but in fact it is less well-regulated than tap water. The government can’t require bottled water companies to use certified labs to test for contaminants, and companies don’t have to report test results. Many bottled waters have been recalled over the past few years because of contaminants. Michigan Rep. Bart Stupak noted that bottled water can cost up to 1,900 times what tap water costs and uses up to 2,000 times more resources in terms of production and transportation.

Australian town bans bottled water

Thinking of the impact both to the environment and people’s wallets, the rural Australian town of Bundanoon has banned the sale of bottled water. The vote at the town meeting was nearly unanimous, with just two dissenting votes. Stores that sell bottled water will be encouraged to sell reusable bottles instead, which people can fill for free at public water fountains or fill at the stores for a fee. The same day the ban in Bundanoon passed, the government of New South Wales banned state departments and agencies from buying bottled water, calling it a waste of money and resources.

Texas dumps statewide health class requirement

Finally, students in Texas public schools will no longer be required by the state to take a health class in high school, leaving some to worry that the state’s kids will leave school without an understanding of basic nutrition, sex education and other critical issues. Individual schools can still require health education for graduation. The change came as the state adjusted the number of elective credits required for graduation from three and a half to six, allowing students more flexibility in the extra classes they take. Also on the chopping block were two technology courses and half a year of physical education (though two semesters are still required).

(By Sarah E. White for CalorieLab Calorie Counter News)

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Nibbles: More Americans fat than ever, questioning bottled water and cutting health education in Texas

Living with someone might make you fat, but it may also decrease dementia

sarah — Thu, 09 Jul 2009 18:53:29 +0000

Deciding to cohabitate or get married is a big decision, and not one that should be based solely on the health issues involved, but we still found it interesting that two recent stories looked at the pros and cons of living with someone from a health perspective.

Cohabitators more likely to be obese

One study found that people who are married or living with a partner are more likely to be obese than are people who are single and dating.

That comes from number crunching from the University of North Carolina at Chapel Hill, where researchers looked at data that followed kids from grade 7 until they were27 years old. Those who transitioned from single and dating to marriage during that time were more likely to become obese than those who made the transition from single and dating to more serious dating.

On the other hand, women who went from single and dating to either single or cohabitating were more likely to gain weight than other women. Women were more likely to become obese after living with a partner for a year or more, and men who lived with a partner for one to two years were twice as likely to become obese as men not living with partners.

On the whole, cohabitating partners were more likely to have less healthy habits in terms of obesity, exercise and screen time than people who were merely dating. Researchers aren’t sure why but they think the bad habits of one member of the couple may rub off on the other.

Living with someone in middle age may prevent dementia

Things might not look so rosy for people who live together in young adulthood, but if you can stick it out in health until middle age, having lived with someone may cut your risk of dementia and Alzheimer’s.

Research from Sweden and Finland on almost 1,500 people found that people who were single or divorced at midlife were 1.5 times more likely to develop dementia and 1.8 times more likely to get Alzheimer’s than were people who were living with someone at middle age.

People who were widowed had it even worse, as they were 3.3 times more likely to develop dementia and 2.5 times more likely to have Alzheimer’s.

Researchers say they think the mental stimulation of living with someone may play a role, but clearly there’s something else going on, too, or people whose spouses died would not have a higher risk.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Living with someone might make you fat, but it may also decrease dementia

Compelling reasons to ditch the body mass index

sarah — Thu, 09 Jul 2009 12:39:24 +0000

Pretty much the whole time the body mass index has been considered the standard for determining whether a person is a healthy weight, overweight or obese, there have been plenty of critics of the system.

The argument generally goes that BMI does not take into account ethnic differences among users (it’s even been called racist because of its lack of applicability to members of minority groups) and also can’t tell if a person’s weight is fat or muscle, meaning that many professional athletes and buff actors (not to mention plenty of normal people) fall in the overweight or obese category when they’re clearly healthy.

More reasons to dump the system

Kenneth Devlin of National Public Radio recently took on the issue of the many flaws of the body mass index, and in fact came up with a bunch of good reasons why BMI is bogus.

We’ll cover them quickly for people who can’t take the time to listen to the original piece.

The formula was developed by a mathematician, not a doctor, and he explicitly said it shouldn’t be used to rate individual fatness.
It makes no sense scientifically (why is height squared, for instance?).
It makes no accounting for relative differences in bone mass, muscle mass and fat, and the differing weights of each.
High BMI doesn’t logically mean that a person is overweight or obese.
It assumes people are sedentary, with high fat and low muscle mass, so those who don’t fit the mold look unhealthy.
It sounds scientific but really isn’t.
It suggests hard and fast boundaries for the different weight categories, which clearly don’t exist in reality.
BMI gives insurance companies a handy way to charge people more without really evaluating their health.
It’s actually embarrassing to the United States to base such important health decisions on such a dumb model.

What to do instead

We heartily agree with all of these arguments. At the very least BMI should be used in combination with other measures of health, in particular the waist to hip ratio, to determine a person’s health, and such judgments should be made with the help of a doctor or other health care professional, not simply on the basis of a mathematical formula.

The bottom line is, most people probably have a pretty good sense of whether their weight puts them in the healthy or unhealthy category. It’s pretty easy to see, if you’re paying attention, if your weight is affecting your quality of life, if you have mobility problems or aren’t able to do things you used to do, or if you have weight-related health problems.

These are much better measures of whether you’re healthy than some fuzzy math, or even the number on the scale — leaving labels like “overweight” and “normal weight” out of the picture entirely.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Compelling reasons to ditch the body mass index

Nibbles: USDA will oversee school snacks, a dry milk recall and hormones, caffeine and cancer

sarah — Wed, 08 Jul 2009 22:05:56 +0000

Power to regulate will be in nutrition program bill

Part of the reauthorization of the childhood nutrition bill will give the United States Department of Agriculture the power to regulate all food sold in schools, including the snacks in vending machines, Tom Harkin, chair of the Senate Agriculture Committee, has announced. The idea is to ensure that nutrition programs aren’t undermined by the availability of junk food in schools. Right now the department regulates food sold in the cafeteria lines but not in ala carte lines or vending machines. Harkin says he thinks the committee will take up the legislation in October or November, because health care and budget bills need to come first.

Company wellness programs could change with reform

Speaking of health care reform, companies that have set up their own incentives for healthy behavior and wellness programs may make some changes after a bill is passed. Some companies might dump their wellness programs (and insurance) in favor of a government-backed healthcare plan, and because all five versions of the bill in Congress call for insurers to provide preventive care and include prevention and wellness incentives, companies may scale back their own programs. But one bill calls for tax breaks for companies that provide health programs to employees, which may actually encourage more such programs.

Dry milk recalled over salmonella fears

What began as an investigation into salmonella detected in milkshake powder last month has expanded into a recall of products containing dry milk ranging from popcorn toppings and hot chocolate mix to Malt-O-Meal instant oatmeal. Salmonella was found in the plant of the Milk Products Cooperative in Plainview, Minn., and all nonfat dried milk, whey protein, thickening agents and fruit stabilizers made at the plant in the past two years are being recalled. There have been no reports of illness, and officials expect the number of recalled products to rise because these ingredients are potentially in a lot of different products.

Lifestyle changes can help prevent colon cancer

People who want to try to prevent colon cancer have a pretty good shot if they combine a diet low in red meat and alcohol with regular exercise and they don’t smoke. That’s the conclusion of an analysis of more than 100 studies on the disease, performed by researchers in Australia. They found that high intake of red and processed meats, obesity, diabetes and smoking all increased colon cancer risks by about 20 percent. People who exercised the most had a 20 percent reduction in risk compared to people who were more sedentary. But those who had a drink or more a day had a whopping 60 percent increased risk of developing the cancer than people who didn’t drink as often or at all.

Caffeine-hormone link may be key to some cancers in women

Finally, Harvard Medical School researchers say that caffeine intake may affect levels of estrogen and other hormones in the blood, which could in turn provide the link between caffeine consumption and increased risk of certain cancers. Some studies have shown more risk of ovarian cancer in premenopausal women who drink a lot of caffeine, as well as a reduced risk of breast cancer in postmenopausal women. Researchers looking at 1,200 women found the more caffeine a woman consumed, the lower her levels of a form of estrogen in the second part of her cycle, and the higher her levels of progesterone, another hormone. Researchers say in theory lower estrogen levels should help prevent cancer, so they aren’t sure what this information means other than that caffeine does play a role in hormone levels.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Nibbles: USDA will oversee school snacks, a dry milk recall and hormones, caffeine and cancer

The good and the bad of vegetarianism

sarah — Wed, 08 Jul 2009 18:35:07 +0000

There’s been a lot of news in the past few days having to do with the healthiness of vegetarian diets. Like most other eating styles, there are good points and bad points, though in this case the bad is almost completely outweighed by the good.

Vegetarian diet is safe

We told you last week about the news that vegetarians have lower rates of cancer than people who eat meat, and now the American Dietetic Association is chiming in with the news that vegetarian diets are healthy and in some cases may help prevent disease.

That doesn’t sound like big news, but the updated position paper shows much more support for meatless diets than the group has been willing to give in the past. It says that well-planned vegetarian and vegan diets are “healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases” and are appropriate throughout life, including for pregnant women and young children.

This is good news for people who might have been on the fence about going full-time veg, and it gives vegetarians and vegans that much more ammunition when people tell them they can’t possibly be healthy the way they eat.

Veg-heads have weaker bones

On the negative side is a report from Australia and Vietnam that found that vegetarians have slightly weaker bones than people who eat meat. The study looked at 2,700 people and found that vegetarians had about 5 percent weaker bones than people who ate meat.

Vegans had about 6 percent less dense bones than those who ate meat, but people with mostly vegetarian diets who also ate dairy and eggs showed almost no difference in bone density compared to people who ate meat.

So if you’re thinking about going veg for health reasons, you might consider keeping dairy products on your menu, or simply be aware that bone strength can be a problem for you and load up on vegetable sources of calcium as well as fortified juices and cereals. Regular weight-bearing exercise wouldn’t be a bad idea, either.

(By Sarah E. White for CalorieLab Calorie Counter News)

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The good and the bad of vegetarianism

Serious steaks, and serious stakes

robert — Wed, 08 Jul 2009 12:39:07 +0000

Prime (and Choice) numbers

July 4 marks the beginning of the Serious Barbecue Season, and no matter how often we as a society are reminded of the hazards of too much red meat and the relative virtues of fish, poultry and veggie kabobs, there will be enough steak tossed onto America’s grills between now and Labor Day to give atherosclerosis to the entire population of Brazil.

Given that reality, it may be of some benefit to the national health to at least know the various caloric and fat contents of the more popular cuts of beef. Fortunately, reporter J. Scott Wilson of KIRO, the MVP of TV stations, has answered the (cattle) call, and come up with some numbers.

With no further ado, since your coals are probably already losing heat, here they are. (Caution: the numbers are for a three ounce portion of steak, which may be laughingly unrealistic in your case. You’re all grown up; do the math.)

Ribeye: 222 calories, 15 grams fat, 105 milligrams cholesterol
Filet Mignon: 175 calories, 8.3 grams fat, 71 milligrams cholesterol
New York Strip: 174 calories, 8 grams fat, 59 milligrams cholesterol
T-Bone: 219 calories, 15 grams fat, 59 milligrams cholesterol
Top Sirloin: 183 calories, 9 grams fat, 66 milligrams cholesterol
Chuck steak: 196 calories, 10 grams fat, 76 milligrams cholesterol
Round steak: 169 calories, 5 grams fat, 77 milligrams cholesterol

At this point, you may be thinking, “What about ribs, man?” Sorry, but brother Wilson didn’t include the numbers for ribs. Most likely, he just found them too depressing.

Still one more angle on “betting your life”

A recent news item regarding this year’s annual Nathan’s hot dog munch-off between the Nidal and Federer of the competitive eating world, Joey Chestnut and Takeru Kobayashi, noted the odds posted by Bookmaker.com on who is most likely to win and how many franks will be consumed and so forth.

The odds were stated in a kind of bettor’s shorthand that at least three participants in CalorieLab were unable to interpret, being that none of us are gamblers. As it happens, none of us are obese or overweight, either.

Which raises, at least for your humble correspondent, the question of whether there might be some link between people who gamble more than most of us and people who weigh more than most of us. There may be some specific research on this possibility floating around out there, but rather than do the responsible and professional thing and try to seek it out, yours truly chooses to merely point out an interesting aspect or two.

Both gambling and eating involve risk and reward. In the case of the former, it’s quite straightforward: you risk money hoping to be rewarded with more money. With the latter, it’s a bit less direct: you take the risk that you are contributing to an unhealthy amount of weight in return for the immediate reward of the calorie- or sugar- or fat-laden food item.
And that difference between the two kinds of behavior is probably unfortunate. If the weight gain from bad food was as immediate and unpleasant as the financial loss from a bad bet, there would probably be several fewer tons of Sara Lee and Burger King and Frito-Lay products turned out each year.
There is the very obvious addictive potential in both cases, which is why both Gamblers Anonymous and Overeaters Anonymous are listed in most major Yellow Pages.
Both extra-heavy gamblers and extra-heavy people tend to be extra sedentary as well. The former are at card tables or slot machines or at the track; the latter are, statistically, probably playing video games or watching TV or sitting and eating. In neither case is physical exertion a part of their daily routine.

Given the similarities in personality type, the real question here might be whether (a) gamblers tend to also be overweight, and the overweight tend also to gamble, or (b) just the opposite: if you overindulge either of these vices, you don’t “need” the other.

(By Robert S. Wieder for CalorieLab Calorie Counter News)

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Serious steaks, and serious stakes

Nibbles: On food safety, diabetes and caffeine

sarah — Tue, 07 Jul 2009 22:28:58 +0000

Obama takes steps on food safety

The findings from a Food Safety Working Group established by the Obama administration are expected today will call for better tracking of food-borne illnesses and stricter controls in food processing in the hope of controlling salmonella and E. coli outbreaks before they start. The government will also create a new post, deputy food commissioner, who will focus on food safety and coordination of efforts by various agencies in the realm of food safety. Meanwhile the Food and Drug Administration changed its rules for monitoring eggs for salmonella and is looking at ways to reduce the bacteria in chicken and turkeys. The FDA is also expected to offer guidance on preventing E. coli in produce by the end of the month.

Standards aim to cut cancer-causing chemicals

An international food safety body has adopted 30 new standards aimed at improving food safety and reducing cancer-causing compounds in the food supply. The Codex Alimentarius Commission passed measures to reduce acrylamide in foods, a compound that may cause cancer and is produced when carbs are deep fried, roasted or baked. The group also set standards for testing foods for pathogens like salmonella and listeria and mentioned the need to establish a safe maximum guideline for melamine in food.

British diabetes drug helps patients lose weight

People who take the new diabetes injection drug Victoza also manage to lose weight and control their blood pressure, researchers say, and the fact that it can be used any time of day, rather than only at meals, may make people more likely to comply with the treatment. Researchers say the drug helps curb users’ appetites, leading to consumption of fewer calories. Because many people who have diabetes are also overweight, a drug that helps both issues may be a good option.

Controlling blood sugar good for the heart

Poor long-term blood sugar control with diabetes has been associated with a higher risk of death from ischemic heart disease, which results from decreased blood flow to the arteries of the heart. A Norwegian study that tracked people for 20 years found that diabetic patients were almost twice as likely to die as people without diabetes during the course of the study, and those with poorly controlled blood sugar had four times the risk of dying from ischemic heart disease than people without diabetes or those who had well-controlled blood sugar levels.

Caffeine could slow onset of Alzheimer’s

Getting the equivalent of three cups of coffee a day could help slow the progress of Alzheimer’s and perhaps even reverse the condition, a study in mice has shown. Mice who got caffeine-spiked water had a 50 percent reduction in amyloid protein, which builds up to form plaques in the brains of people with Alzheimer’s. They also showed better memory and quicker thinking after getting the caffeine treatment. Within two months the mice on caffeine were performing as well as older mice that had never had the mouse equivalent of Alzheimer’s.

Coffee spiked with Viagra impounded

Finally, officials in Malaysia have confiscated coffee being sold as an energy supplement that was actually laced with Viagra. Nine hundred boxes, or about 9,000 servings, of the coffee were confiscated, with an estimated value of about $20,000. Some of the coffee had been distributed already. Viagra is legal with a prescription in Malaysia but it can be harmful to the heart when combined with other medications.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Nibbles: On food safety, diabetes and caffeine

Battle of the thick and creamy part two: Greek yogurts

caroline — Tue, 07 Jul 2009 18:25:12 +0000

You may recall part one of this battle, in which the legendary Fage and Oikos went head-to-head for the title as the best Greek yogurt. However, since the completion of that battle, a few additional competitors have entered the ring: Chobani and Trader Joe’s brands.

In case you are still unfamiliar with what makes a yogurt “Greek,” here is a brief tutorial. Greek yogurt is like regular yogurt, except much of its moisture has been eliminated. The result is a thicker, creamier product that boasts double-digit protein counts.

While some enjoy Greek yogurt on its own, most serve the tangy plain varieties with various mix-ins ranging from the traditional (such as honey) to the wacky (think pumpkin and fruit cobbler). If culinary experimentation is not your thing, several Greek yogurt producers (including the ones below) sell already flavored varieties, eliminating the need for additional sweeteners or toppings.

Whether you are a long-time fan or just beginning your journey on the road to Greek yogurt fondness, you’ll need information about the ever-expanding varieties available in your average dairy case. Read on for details about the latest Greek yogurt competitors.

Chobani

Perhaps what is most notable about Chobani is its pleasantly smaller price tag. Brands such as Fage and Oikos can cost up to two dollars for a single serving container, while Chobani typically costs about half that.

Chobani is available in varying fat levels: Original (aka full-fat), Lowfat, and Nonfat. For those unaccustomed to nonfat yogurts, the low-fat (2%) variety provides a compromise between health and taste satisfaction.

The nonfat yogurt is available in six flavors: vanilla, honey, strawberry, blueberry, peach and plain. Plain and vanilla are by far the easiest to find, and honey is the most difficult — I have yet to try it for myself!

The lowfat and nonfat varieties are available only in plain. The lowfat contains 130 calories, 3.5 grams of fat and 17 grams of protein per 6 ounces. The original variety contains 240 calories, 17 grams of fat, and 14 grams of protein.

Each 6 ounce container of the nonfat variety ranges from 100-150 calories, 14-18 grams of protein, and 7-20 grams of sugar. Clearly, 20 grams is quite a hefty load of sugar, so consider eating the flavored varieties only occasionally.

Trader Joe’s Greek yogurt

In keeping with the store’s generally budget-friendly prices, Trader Joe’s Greek yogurt typically costs about $1 per single serving cup.

Trader Joe’s produces both full fat and nonfat (0%) Greek yogurt, but in the interest of health-conscious readers, only the nonfat varieties will be included in this review. These yogurts are also available in several flavors in addition to plain, including honey, vanilla, blueberry and even pomegranate.

For a 5.3 ounce serving, Trader Joe’s Greek yogurt contains 80-110 calories, no fat and 14 grams of protein. The sugar content ranges from as low as 2 grams to 14 grams. Again, I’d recommend buying the plain for everyday consumption and saving the flavored varieties as a breakfast treat.

With these facts in mind, you can now choose wisely as to which brand you prefer.

(By Caroline Yoder for CalorieLab Calorie Counter News)

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Battle of the thick and creamy part two: Greek yogurts

Why snacking might actually be a good idea

sarah — Tue, 07 Jul 2009 12:22:05 +0000

Many people who are dieting or just trying to live a healthier life will try to cut out snacking as a way to trim their daily calorie intake. But more and more evidence is showing that the right kind of snacking can actually be beneficial to people trying to lose weight or maintain a healthy weight.

In fact, Real Simple magazine devoted its August cover story to the issue of sensible snacking, offering a bunch of reasons why you might want to sneak in a between-meal snack, as well as tons of options for healthier choices than anything you’ll find in the vending machine.

The secret benefits of snacking

One of the most important things that snacking can provide, experts say, is a constant boost to the metabolism, which keeps calorie burning going throughout the day. If you get too hungry between meals, your metabolism will become less efficient, which could cause you to hang on to more of those calories in the form of weight gain.

Snacking, of course, helps you feel less hungry when meal time rolls around, such that your blood sugar stays more even through the day and you eat less (and less quickly) at your bigger meal times. The key to smart snacking for calorie control is to choose a snack of 100 to 200 calories that has a good combination of fat, protein and carbs, like a tiny meal.

Eating between meals can help cut cravings for fast food or junk if you choose your snacks wisely, and the blood sugar boost puts you in a better mood and makes it easier to concentrate (which is why so many of us seem to need a snack toward the end of the work day).

And snacking the right way can help ensure that you’re getting a healthier diet. Snacking on fruit, for example, adds to your intake of vitamins, or you might use your snacks to boost levels of calcium or other needed nutrients.

How to snack better

As you might imagine no health experts are recommending you head to the vending machine to satisfy your 3 p.m. food craving. Choosing snacks high in sugar and fat gives an all-too-fleeting boost to the blood sugar, ultimately making you feel even hungrier than before you started.

Instead, you need to think ahead and bring your own snacks to work. The magazine offers plenty of options, from a whole-wheat English muffin topped with peanut butter to a steamed artichoke, sliced cucumbers and a wedge of cheese to a bowl of plain oatmeal topped with fruit.

Snacking smart is a great way to add nutrients to your daily routine and to get a satisfying between-meal nosh that will actually make you feel good about eating “extras.”

(By Sarah E. White for CalorieLab Calorie Counter News)

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Why snacking might actually be a good idea

Nibbles: Parents lack confidence to help overweight kids, celiac on the rise and losing weight on a budget

sarah — Mon, 06 Jul 2009 22:16:17 +0000

Doctor’s help can make parents more confident

Many parents lack self-confidence when it comes to making changes in their child’s life that could help prevent obesity, but having a doctor or nurse ask about their confidence and offer advice seems to help, according to research from the journal Pediatrics. Researchers from Harvard Medical School asked parents with kids ages 2 to 12 about their confidence in being able to make changes such as removing a television from a child’s room, increasing physical activity and cutting back on fast food and sugary drinks. On average parents rated themselves a 13 on a scale from 0 to 24. Parents were least comfortable with moving a TV, limiting TV time and changing eating habits, while health professionals felt less comfortable offering advice on encouraging activity and limiting TV time. Normal weight parents and those who got advanced college degrees were more confident, while those whose kids watched a lot of television and ate a lot of fast food were least confident in their ability to make changes.

Four pints a week lead to more hospital stays

A study of Scottish men found that those who drink the equivalent of about four pints of beer a week are more likely to visit the hospital at some point in their lives and usually spend longer there when they do. The men were ages 35 to 64 when they started the 35-year study, which found that those who drank between eight and 14 units of alcohol a week were more likely to be hospitalized than those who drank less (a unit is about half a pint of beer). The risk was even higher for men consuming 14 to 21 units a week, which is the weekly recommended maximum.

Almost five times more people have celiac now

Compared to 50 years ago, about four and a half times more people have the intolerance to gluten known as celiac disease, and having the problem but not knowing about it could cause shorter lifespans, researchers from the Mayo Clinic said. These days, about one in 100 people has celiac disease. People who didn’t know they had the disease were four times more likely to die during a 45-year study than people who didn’t have the problem, which researchers say could point to celiac disease as a bigger public health issue than has been realized. People with celiac disease have an immune system response when they eat the protein gluten, which attacks the small intestine’s ability to absorb nutrients.

12 hospitalized from E. coli in meat

Over the weekend it was reported that 12 people have been treated at hospitals across the country for E. coli linked to a recall of beef. Two people were reported to have kidney failure. JBS Swift Beef Co. has recalled 380,000 pounds of beef in connection with the outbreak, which has sickened at least 23 in all. Most sick people said they had consumed ground beef, often undercooked, and a sample of tainted meat was found in one sick person’s home. The first illnesses were reported April 2 and the latest June 13. The recall took place in late June.

FDA warns against tampered with energy products

The Food and Drug Administration says people should avoid using Hardcore Energize Bullet or New Whey liquid products sold in vials that look like test tubes because the products may have been tampered with and are being recalled. A utility knife blade was found in one vial of Hardcore Energize Bullet, made in the states but sold in Canada, and another in a New Whey product, made and sold in America. No one was hurt, and the company, Protica Inc., of Whitehall, Pa., says it is investigating the tampering. Anyone who has the products should not use them and should report any health problems or product quality issues to the FDA.

Weight loss doesn’t have to be expensive

Finally, in these hard economic times you might be hesitant to start a weight loss program because you think it will be expensive. But as the New York Times recently pointed out, losing weight can be free, or at least not cost much, depending on the level of structure you need and how much motivation you have. You can start by simply eating more fresh foods, getting more exercise and cutting portion sizes. If that’s not enough, buy a book or take part in a structured program to get you started. And remember that losing the weight is only part of it; you’ll have to keep exercising and eating well to keep the weight off long-term.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Nibbles: Parents lack confidence to help overweight kids, celiac on the rise and losing weight on a budget

Cutting out meat, one day at a time

sarah — Mon, 06 Jul 2009 18:07:02 +0000

The Johns Hopkins Bloomberg School of Public Health, along with a bunch of other schools of public health across the country, have come up with an easy way for people to get healthier, save resources and give the planet a boost: eliminating meat consumption one day a week.

Meatless Monday, as the campaign is known, aims to educate people about the ease and deliciousness of meals without meat, as well as the environmental impacts of choosing a less meat-centric diet. For example, the campaign says that if everyone in America ate vegetarian one day a week, it would be like switching everyone in the country to a hybrid car in terms of the greenhouse gasses saved.

In addition, we’d save enough water to fill all our bathtubs 22 times a week, and if everyone kept it up for a year, we’d save enough gas, about 12 billion gallons, so that everyone in Dallas could drive to the moon.

Health benefits many as well

It’s not just for the sake of the planet that more health experts are recommending a more plant-based diet. The video also explains that the average American eats about 8 ounces of meat a day, or 45 percent more than is recommended by the United States Department of Agriculture, which you think would have an interest in getting us to eat plenty of meat.

All that meat increases the risk of developing a lot of diseases, and 70 percent of all deaths in the United States are attributable to cancer, heart disease, diabetes or obesity. The chances of developing any of these health problems can be increased by eating a lot of meat.

On the other hand, a more plant-based diet (so long as it’s healthy and not a junk food vegetarian diet) keeps people from gaining excess weight and is great for the heart. It’s also less expensive and in some cases can provide for quicker meal preparation than a meat-filled entrée.

Keeping a good idea going

The website includes news, recipes, information about produce that’s in season and a place to sign up to pledge to go meat-free on Mondays and sign up for a weekly newsletter with recipes and other information.

While vegetarians won’t see going meatless one day a week as going far enough, it’s possible that just starting with one day will encourage people to add more meatless days over time, which can only be a benefit to individuals and the planet.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Cutting out meat, one day at a time

Dr. J on sculpting memories

dr-j — Mon, 06 Jul 2009 12:36:07 +0000

Contributor: “Dr. J”
Dr. J offers his irreverent, slightly irrelevant, but possibly useful opinions on health and fitness. A Florida surgeon and fitness freak with a black belt in karate, he runs 50 miles a week and flies a Cherokee Arrow 200.

With the recent death of Michael Jackson, the broadcast media has been showing numerous reviews of his life. When I watch these programs it’s hard not to notice the extreme physical changes that took place with him during his lifetime. Rather than speculate on the why and wherefore of it all, I’d rather look at the man behind the mask and remember him for the wonderful talent that was, and despite his struggles, how he shared that musical talent with the world and positively affected so many people.

Several years ago, with the release of the movie The Aviator, I started thinking about the life of another enigmatic individual, Howard Hughes. I believe many people, when they hear the name Howard Hughes, think of some germaphobic nightmare of a man, anorexic with stringy hair and out-of-control nails.

Howard Hughes, however, like Michael Jackson, had an incredible life. For much of it he lived as most of us can only fantasize. He knew all the most famous people of his day, dated the most sought-after women and had more money than most countries! He was able to explore his dreams and desires without apparent limit. With his aging, however, life became difficult for him and he succumbed to the struggles that challenged him.

I think many of us have or had people in our lives who because of various reasons are not seen at their best in our memories. Probably, seeing these important persons in a kinder light will be beneficial, a gift to one’s self, perhaps!

It seems to me that with the in-the-moment way life is experienced, it’s all too easy to see people as what they end up as rather than what they were for much of their lives. Life can be very challenging, and many people don’t bear up well to the passage of time. Because of a personal experience I feel I have found a tool that can help one to reconnect with the loved one of your past rather that the unloved one of your present.

Sculpting my grandfather

As my grandfather got older he became more and more estranged from the family. At one point we didn’t talk for almost 15 years. When I heard he was living in the same state as me I decided to contact and visit him.

Let’s just say the visit did not go as I had expected; he had years of anger built up and used me to show it. I never saw my grandfather again after that.

Some years later I renewed my childhood interest in art and decided to do a bust of my grandfather as a gift to my mother. I collected all the photos of him I could find and began the project. To my surprise, as I worked with the clay and created my grandfather’s image, I found myself reconnecting with the grandfather I had known as a child and young man. Not the angry older man, but the kind, giving person I had known, but had forgotten over the years. I was able to remember the younger man.

I think art can be a useful tool to process, renew and explore feelings. As a sculptor, I used clay. If one has artistic talents and desires, any medium would work. Otherwise, collage or a photo collage may serve as well. Use old magazines to find memories in pictures. Or perhaps words from the pages will appear as appropriate to the person.

Personally, it feels so much better to remember my grandfather at his best, rather than as the unhappy person he became later on in life. I think it’s unfortunate the way one can tend to forget much of a person’s life and focus on the most recent experiences, which with aging can be unpleasant.

Reconnecting with my grandfather was truly a gift I gave myself.

(Send your questions for Dr. J to calorielab@gmail.com or leave a comment. If your question is used by Dr. J, CalorieLab will send you a $25 Dining Dough restaurant certificate — limited to U.S. residents. More Dr. J posts can be read in our archives.)

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Dr. J on sculpting memories

Joey Chestnut makes breaking records look easy

sarah — Sun, 05 Jul 2009 22:58:52 +0000

The annual Nathan’s Famous hot dog eating contest on July 4th at Coney Island wasn’t much of a contest this year, with American Joey Chestnut handily beating his Japanese rival, Takeru Kobayashi, by downing 68 hot dogs to Kobayashi’s 64 in the 10-minute competition.

That beat Chestnut’s old record of 66 dogs and buns, set in 2007 when the contest was 12 minutes long, and gives him his third victory in a row. Kobayashi has won the contest six times.

There were no fireworks at the competition, which was a breeze for Chestnut compared to the 2008 match, where he and Kobayashi battled down to the wire and a 59-dog tie, settled by a five-dog sudden death overtime that Chestnut one.

Chestnut took an early lead and kept his world-record pace. The only dramatic moment was when Kobayashi suffered what’s known in the competitive eating world as a “near reversal”; the rest of us would say he almost threw up in the process of downing the dogs.

Chestnut says he knew he had it in him

Chestnut told ESPN after the competition that he had been practicing hard (at least he didn’t call it training) and “I knew I had the capacity for 70 plus hot dogs.” He says he felt he could beat the record sometime in the second minute, and not long after he was confident he would be the winner as well.

But he had kind words for his main competition as well, noting that Kobayashi also consumed more hot dogs than he ever had before.

Chestnut said he was going to celebrate his victory with a Cobb salad or “something with ranch dressing.”

Other big eaters

Though the contest always focuses on Chestnut and Kobayashi, it’s not just a two-man contest. Coming in third with a disgustingly impressive 55 hot dogs consumed was Patrick “Deep Dish” Bertoletti. And the women’s record for the contest was also bested this year, by Sonya “Black Widow” Thomas, who consumed 41 dogs and buns.

You can check out the whole contest in all its icky glory at ESPN 360.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Joey Chestnut makes breaking records look easy

Nibbles snack edition: On “healthier” snacking, recession snacks and building a better camp care package

sarah — Sun, 05 Jul 2009 17:16:50 +0000

Processed foods aim to get healthier halo

A big trend in all sorts of food categories these days is fortifying foods, such as adding calcium to orange juice and vitamins to sports drinks. Junk food makers are getting in on the act as well, and it seems to be working, with consumers gobbling up the supposedly healthier fortified snacks.

The only trouble is, adding vitamins to a potato chip doesn’t make it healthier than eating a plain old potato, and a sugary drink with antioxidants is still a sugary drink. But the halo of health claims often sucks people in. As Michael Pollan said in one of his books, if a food has a health claim on it, you probably shouldn’t eat it.

One example of a legitimate attempt to make a junk food healthier comes in the form of Popchips, a popped potato chip (made in a similar way as rice cakes are made) that are lower in fat and lack the saturated fat and cholesterol of most other chips.

The snack joins a market crowded with products that claim a healthier cache than traditional Lay’s or Pringles. The idea, say the snack’s makers and public relations company, is to make snacking fun again, seen as a simple indulgence that can also be relatively guilt-free.

Recession changes some snacking habits

A survey by Consumer Reports found that 41 percent of women who snack say their habits have been affected by the recession. Twenty-three percent of the 1,003 women surveyed say they’re making healthier choices, while 17 percent say they’re snacking less often.

But it’s not all rosy, with 35 percent of those surveyed saying they rarely or never check the nutritional information on snacks, and 85 percent of women saying they snack between meals, with an average of two snacks a day.

And while 53 percent of women say they’ve gained weight because of snacking or that it has prevented them from losing weight, 24 percent say it’s actually helped them with their diets. The most popular snacks? Chocolate, favored by 24 percent of snackers, followed by chips and pretzels, at 19 percent.

Packing a better care package for camp

If your child or children are going away to summer camp this year, be aware that many camps don’t allow junk food and some ban all food from home, often because of the possibility that animals will find the food and get into cabins or tents in the night.

So what’s a well meaning parent to send a child to remind him or her of home? Non-food items such as Frisbees, balls and other toys are always appreciated, as are comics or actual books depending on what your child likes. Pictures are good for a homesick child, and water balloons and silly string might also be helpful for the inevitable camp warfare.

If you want to send food and it’s allowed, consider healthier options like trail mix and dried fruit, and remember to send enough so your child can share, just in case he or she needs to score some popularity points.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Nibbles snack edition: On “healthier” snacking, recession snacks and building a better camp care package

Nutrition in the morning: A look at breakfast breads

caroline — Sat, 04 Jul 2009 20:58:49 +0000

Although a bowl of oatmeal provides the energy and vitamins you need to maintain optimal nutrition, we all know that getting into a “breakfast rut” can sabotage our efforts to lead a healthy lifestyle; boredom makes us all to vulnerable to between-meal temptation.

Fortunately, there are a few options now available to make the morning meal less monotonous. Thanks to health-savvy food manufacturers, delicious and healthful whole grain breakfast breads are no longer a pipe dream. Take a look below at a few nutritious newbies.

Pepperidge Farm Fruit and Grain Bagels

When I stumbled upon these bagels a few months ago in my local SuperTarget, I was first struck by their unique flavor combinations, featuring antioxidant rich fruits: Cherry Pomegranate and Cranberry Blueberry.

A quick glance at the ingredients list revealed that they are indeed made with whole grain, high in fiber and free of high fructose corn syrup. With a profile like that, they passed the test — into the cart they went.

Once I tasted them, I found them to be chewy and sweet. They tasted equally delicious with a dab of reduced-fat cream cheese or simply toasted without any topping. Perhaps the outstanding drawback of this product is that it features sucralose (aka Splenda), which is not ideal for those who wish to avoid artificial sweeteners.

Each bagel contains 160 calories, 2.5 grams of fat, 8 grams of protein and 5 grams of fiber.

Ezekiel Cinnamon Raisin Bread

As a child, one of my favorite breakfasts was cinnamon-raisin toast with butter and cinnamon sugar. The bread used for this sugar-laden meal was certainly not whole grain. Fortunately, cinnamon-raisin lovers everywhere (myself included) can rejoice because a healthful version of this breakfast item is now available.

Food for Life baking company produces loaves of flourless, sprouted whole grain bread, with cinnamon-raisin just one of the varieties available. While the “sprouted” label may scare you, I assure you that the texture is not tough at all, and toasts up just as normal bread would.

Each slice is pleasantly sweet, thanks to the plentiful plump raisins throughout the bread. My favorite ways to enjoy include with a smear of peanut butter or dipped in soymilk.

Each slice contains 80 calories, no fat, 3 grams of protein and 9 grams of fiber. This bread is also organic and contains 18 amino acids. Look for it in the freezer section.

(By Caroline Yoder for CalorieLab Calorie Counter News)

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Nutrition in the morning: A look at breakfast breads

Meat and how it’s cooked determine colon cancer risk

CalorieLab — Sat, 04 Jul 2009 16:32:39 +0000

Guest contributor: Karen Collins, M.S., R.D., C.D.N.
Karen Collins holds a B.S. degree from Purdue and an M.S. degree from Cornell, both in nutrition. When she’s not writing or speaking, she conducts a private nutrition practice in Jamestown, New York.

Research is convincing that eating too much red and processed meat increases risk of colorectal cancer, according to a major report by the American Institute for Cancer Research. Now, a large population study suggests that how you cook your meat — white and red meat — is also important. The European study linked increased risk of precancerous growths in the colon to cancer-causing compounds that form when meat is grilled or fried at high temperatures.

Why cooked meat is a danger

This study questioned more than 25,000 adults about details of their diets, including what and how much red meat and poultry they ate and how it was cooked. Based on this, researchers estimated levels of three major heterocyclic amine (HCA) compounds typically consumed.

HCAs form when long or intense heat reacts with animal muscle, both red and white meat, as well as fish. These compounds can damage our DNA and begin the development of cancer.

As in past studies, people who ate more red and processed meat were more likely to develop colorectal adenomas (benign tumors that can transform into cancerous ones and are the source of most colorectal cancer). Consumption of all three of the major HCAs was also higher among those who developed adenomas.

Looking only at the left section of the colon that seems most vulnerable to meat-associated risks, those with greatest consumption of the most abundant HCA were 59 percent more likely to develop adenomas than those who consumed the least.

Laboratory and smaller human studies have studied HCAs’ impact on cancer risk for years, but this European study was only the second large population study examining the issue. Previously, a major American study examined more than 14,000 men to see how HCA consumption was linked to adenoma in that left section of the colon most sensitive to meat’s impact.

Cancer risk may be more complicated

The U.S. researchers suggested that looking at total HCA consumption may provide an unclear picture because that total figure could include varied proportions of HCAs that are more or less damaging. Besides, colon cancer and adenoma risk may relate not only to HCAs, but also to other damaging compounds formed in cooking.

A total cell-damaging score (created by methods from previous research) was more strongly linked to left colon adenoma risk than any individual HCA, though even there the link was not strong. Consumption of processed meat presented the strongest association. Yet consumption of total cell-damaging compounds seemed to be a separate influence, even after accounting for processed meat intake.

Watch meat intake and how it’s prepared

Together, these and other studies tell us that although a primary step to lower risk of colon cancer is limiting red and processed meat, the issue of how our meat, poultry and fish is cooked is also important. The HCAs and other cell-damaging compounds that form when meats are cooked with high temperature grilling and frying, especially when well-done or extremely browned, are not carcinogenic on their own.

Proteins in our body must activate them and activation depends upon both diet and genetics. The effect we see in studies is likely an average of individuals who are strongly and not strongly affected.

The bottom line for consumers is to watch what you eat and how it’s cooked. Avoid frying and if grilling, reduce the temperature and don’t char food. A mostly plant-based diet plays an important protective role: less meat automatically means less of meat’s cell-damaging compounds and more plant foods mean more of the protective compounds that inactivate the damaging ones.

(This article was provided by the American Institute for Cancer Research in Washington, D.C. A registered dietician is available to respond to questions about diet, nutrition, and cancer at the free AICR Hotline at 1 (800) 843-8114 during business hours.)

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Meat and how it’s cooked determine colon cancer risk

Behold, the ultimate salad

robert — Fri, 03 Jul 2009 21:08:39 +0000

It’s the one that you’ll actually eat and enjoy. Here’s my version.

There has been a minor flurry of salad-oriented posts on this site lately (reviewing “natural” salad dressings, reporting pesticides on salad vegetables), and I’ve decided to take the liberty of adding my own two cents, a phrase which in this case is a fair approximation of actual value.

I’ve been a salad person my entire life, probably due to being raised in a family where raw vegetables were routine, prevalent, and appreciated. (To this day I can actually recall, and with pleasure, no less, the earthy tang of raw turnips. Stop rolling your eyes.)

From this, I draw the conclusion, and offer the advice, that if you want your kids to eat and enjoy salads, start them on raw vegetables as early as you can to channel their little taste buds, before they’ve made their minds up to hate anything that’s good for them.

My wife is an even more devoted enthusiast of salads than I am, and between the two of us, we have enabled the local greengrocer to never miss a mortgage payment. Our typical dinner salad begins with a stainless steel bowl the size of a punchbowl, into which go about one-third of a head of romaine (never iceberg) lettuce, 12 to 20 sliced tomatoes (depending on whether we’re talking cherry or Roma), a couple of chopped green onions, a couple of handfuls of chopped bell pepper (both red and green and sometimes yellow), eight to ten cucumber slices, one or two sliced radishes and mushrooms, a half dozen or so sliced olives, a handful of shredded purple cabbage, and about a quarter cup of chopped broccoli.

If there are any essential vitamins, minerals, or other nutrients not provided by this array, we frankly give up. (And my apologies to those serious salad aficionados out there who are even now recoiling with disbelief from this list of ingredients because it fails to include their beloved and absolutely essential sliced beets, or rhubarb, or raisins, or Milk Duds, or whatever.)

The vegetables come from a combination of sources, depending on price and appearance: mostly from a local neighborhood produce market but also from a nearby upscale supermarket and a Safeway. We have no way of determining what our salad ingredients’ pesticide status is, but “organic” and “nonorganic” fruits and vegetables tend to be grown in the same general areas, thus largely sharing the same air and water, so we have to assume that “pesticide free” is more an abstract concept than a practical likelihood.

However, we do live in northern California, just an hour from the San Joaquin Valley, which means we can be reliably sure that (1) most of our salad stuff is fresh and local, and (2) it is coming from one of the more ecologically minded agricultural areas of the country. For whatever that’s worth.

And don’t forget the unhealthy part

As to the dressing, you would think that given the labor-intensive approach we take to the salad itself, we would be equally obsessive with the dressing, using only some fabulously healthy homemade concoction. Alas, how wrong you would be.

Probably 80 to 90 percent of our salads are doused with Bernstein’s Light Fantastic Cheese Fantastico, which sounds redundant unless you know that “Light Fantastic” refers to their line of low-cal versions of their regular-cal dressings. We happen to like the Cheese Fantastico because, well, it tastes good. It’s a mass market product of course, and not nearly as exotic or imaginative as the Annie’s Natural dressings reviewed here the other day by Caroline Yoder (Shiitake and Sesame Dressing, for example, and Papaya Poppy Seed Dressing), but it gets the flavoring job done.

And its ingredients label compares well with Annie’s Lite dressings, with just 25 calories and 1.5 grams of fat per serving compared to their 40 calories and 3 grams. Annie’s packs considerably less sodium, granted, but also two or three times as much sugar.

A caution: the Bernstin’s regular Cheese Fantastico delivers 110 calories and 11 grams of fat per serving.

When we stray from Bernstein’s, it’s almost always for one of several Newman’s Own dressings, of which the Basalmic Vinaigrette is probably the healthiest, at a modest 90 calories and 9 grams of fat. But there’s a lot to be said for the higher fat-and-calorie Oliver Oil and Vinegar and Family Recipe Italian, as well.

The fact is, Paul Newman could have bottled roofing tar and we would have given it a try, because we liked Paul Newman and we liked where the money went. Still do.

A handy tip: I don’t know if this holds for salad dressing bottles in general, but the bottle cap for both Bernstein’s and Newman’s holds almost exactly one tablespoon, and we use that rather than an actual tablespoon to dispense the dressing, two capfuls. It’s both easier and more convenient.

Another handy tip: The Bernstein’s, and a couple of the Newman’s dressings, are so thick that you could as easily spread them with a knife as pour them. For that reason I like to thin them just a tad by adding one capful of water the first two or three times I use a new bottle. If there is any difference at all in taste it is beyond my senses to detect, and it makes for a more easily pourable, not to mention even slightly less caloric (and fatty and salty, etc.) dressing.

Our dinners also feature entrees and side dishes, of course. But they’re not nearly as interesting. Or for that matter, as complicated.

(By Robert S. Wieder for CalorieLab Calorie Counter News)

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Behold, the ultimate salad

Nibbles: Weight loss surgery lowers cancer risk in women, how obesity might have been protective, plus a chat with co-founder of junk food porn site

sarah — Fri, 03 Jul 2009 15:03:59 +0000

Weight loss trims 42 percent of risk

Women who had weight loss surgery were found to be 42 percent less likely to develop cancer over the course of a 10-year study than obese women who only tried to slim down with diet and exercise. The Swedish study looked at about 2,000 people who got surgery and 2,000 who didn’t; those who had the surgery lost an average of 43 pounds over 10 years, while those just dieting lost about 3 pounds. The study didn’t find any benefit for men when it came to cancer risk. Researchers said that could be because of the profound effect of estrogen on cancer development, which doesn’t affect men.

Losing a little weight could boost fertility

Obese women who lose just 5 percent of their body weight might increase their chances of conceiving, according to a study from the University of Sheffield. The three-month study looked at 40 obese women who were not ovulating and found that even that relatively small weight loss increased blood flow to the uterus by 19 percent. Researchers say they aren’t sure how or if that will translate into higher pregnancy rates, but previous research has shown that modest weight loss could up the chance of ovulation returning by 30 to 40 percent. Researchers said this news could encourage women who want to have kids to lose weight; it may also one day lead to drug treatments that increase blood flow as a way to improve fertility.

Obesity may have helped people survive TB

A medical researcher and doctor writing in the Journal of the American Medical Association says there may be so many obese people today because carrying excess weight was an evolutionary advantage in times of famine and disease and may have even kept people from dying of tuberculosis. It’s an interesting theory, but one that some other health experts don’t buy because it doesn’t account for why so many people are gaining so much weight now. Dr. Jesse Roth of the Feinstein Institute for Medical Research says excess weight can provide an immune system boost that would have been helpful for people fighting off TB.

Weight gain means more knee, hip replacements

Canadian health researchers note that increased weight among many of the nation’s citizens has led to an increase in knee and hip replacement surgeries over the past 10 years. In fact, rates of such surgeries have gone up 101 percent in the past decade, thanks to increased weight gain and more elderly patients requesting the surgeries. But 87 percent of people who get knee surgery are overweight or obese and more people in the age group of 45 to 55 are getting such surgeries.

This is Why You’re Fat cofounder talks meaning and food

Finally, Jessica Amason, cofounder with her boyfriend of the scary website This is Why You’re Fat had a chat with the Fishbowl LA blog recently in which she said the site is meant to be a mix of comedy and a cautionary tale. She says they leave the social commentary to Michael Pollan and aspire to be little more than entertaining junk food porn. Whatever the message, it seems to be resonating; a book based on the site will be published in October.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Nibbles: Weight loss surgery lowers cancer risk in women, how obesity might have been protective, plus a chat with co-founder of junk food porn site

Food, Inc. presents dark view of American food industry

sarah — Thu, 02 Jul 2009 20:58:12 +0000

If you want to be disturbed about the state of food in America or want to learn more about where your food comes from, the documentary “Food, Inc.,” now playing in theaters throughout the country and opening in more all the time can help you out.

If you’re a big follower of the industrial food story that’s been cropping up in the media since the publication of Eric Schlosser’s Fast Food Nation (he’s also a narrator in “Food, Inc.”) you might not find a lot new in this movie, but for others it may be a wakeup call about the problems of industrial food in America.

Things have changed

A major theme in the movie is the fact that things have changed a lot in the way our food system works in the past 50 years or so. In the past food was more seasonal, more local, more natural; now there are about 47,000 products in the average supermarket and for the most part it’s a seasonless place.

Foods are still marketed with iconic images of small farms, but such places rarely exist anymore. It’s a problem the film blames on the fast food industry, which requires uniformity in product so that their food tastes the same no matter where you eat it.

McDonald’s, the film reports, is one of the biggest purchasers of all sorts of food, from beef and potatoes to chicken and apples. The consolidation of need has led to a consolidation of production, such that in the 1970s the top five beef packers controlled just 25 percent of the market, while today the biggest four control about 80 percent.

The animals, too, are getting bigger. Chickens, for example, are raised in half the time they were in the 1950s, but they’re also twice as large and in particular have huge breasts because that’s what consumers want.

King corn

Another big change has been the addition of so many corn-based products to our diets. Thirty percent of all farmland in the United States goes to corn because of the huge subsidies that make it cheaper to buy than it is to produce.

Researchers have come up with all sorts of ways to use all that corn, with one scientist from Iowa State saying probably 90 percent of the processed foods in a grocery store contain corn or soy or both. All that cheap corn, much of which is fed to animals, has made meat so cheap that the average American consumes about 200 pounds a year.

The only trouble is, cows aren’t meant to consume corn; they should be eating grass. That, combined with the huge feeding operations in which the animals live, standing ankle deep in feces, contributed to the explosion of E. coli.

Large meat processing plants make it easy to spread pathogens, since a package of ground beef or a purchased fast food hamburger could contain bits of thousands of animals. There were thousands of beef slaughterhouses in the 1970s; now there are 13.

Ill effects

The film spends a lot of time showing and talking about the horrors of this situation, from the constant death in chicken houses to the exploitation of immigrant workers at a pork slaughterhouse.

There’s a profile of a woman who lost her 2-year-old son to E. coli from tainted hamburger that wasn’t recalled until 16 days after his death. She’s fighting to get the United States Department of Agriculture the authority to shut down plants that regularly test positive for pathogens.

Another story involves a Hispanic family that often eats at the drive-through instead of buying food they know is healthier. The father is already diabetic, and sometimes they feel they have to choose between buying his medication or buying healthy food for the family.

Possible positives

The film also looks at some brighter spots, such as Polyface Farms, where animals are raised and slaughtered naturally (the movie shows how they kill and process chickens). There’s also a fair amount of time spent on the issue of big organic, or companies that start small and are often purchased by big food conglomerates once they get popular.

These companies are certainly raising the profile of organics and getting more people to consume them, and it’s noted a big order from Wal-Mart keeps literally tons of pesticides and other chemicals from being used, which must be a good thing, even if their big organic farms don’t quite live up to some people’s idea of what organic is.

A call to action

The point of the movie is to get people angry and disgusted about what’s happening in food today. It ends with an “An Inconvenient Truth” style collection of tips for consumers — everything from eating less meat to shopping at farmers’ markets — set to a rendition of “This Land is Your Land” by Bruce Springsteen.

Whether the movie actually changes anyone’s attitude or is mostly speaking to the people who’ve already read Michael Pollan (who is also in the movie) and already buy organics remains to be seen. But it’s likely it will at least let some people know what’s going on out there in the big world of food that they might not have known about before, which can only be a good thing.

(By Sarah E. White for CalorieLab Calorie Counter News)

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Food, Inc. presents dark view of American food industry

Keeping your kids moving when school’s out, and part three of the fat trainer’s tale

robert — Thu, 02 Jul 2009 14:46:40 +0000

To play’s the thing

USA Today just ran a cover story in its Life section about getting your kids to exercise during summer vacation, the gist of which was that all the genuinely healthy physical activities are, in the Internet Age, retro, if not downright archaic.

The article specifically urged parents to get the kids involved in “the games you played as a kid.” Beyond question, that would be a boon to the kids’ health, but exactly how you get them to do that in our online world, other than by paying them or shutting off the electricity, the article did not make clear.

The article did depict, in graphics, a selection of good-old-days activities, along with the number of calories burned off by a person who weighs 100 pounds and engages in them for 20 minutes. These are the calorie-burn estimates of USA Today, mind you, and your child’s mileage, so to speak, may well differ.

Of the listed team sports, softball eats up just 76 calories, which is not surprising, given all the standing around time, but volleyball is ranked even lower, at just 60 calories, which certainly seems counterintuitive given the game’s constant motion, and in the case of volleyball played on sand, is clearly nonsense. Soccer and kickball are each credited with 106 calories, although, similarly, soccer is a constantly-moving sport, whereas kickball isn’t much more than a kind of softball for your feet. Go figure.

The problem with all of these team activities, of course, is that they require a team. These days, assembling a sufficient number of kids at the same playing site at the same time can take more energy than the sport itself.

Among the two-person sports, shooting hoops and badminton tie at 68 calories, both being more efficient (if less Norman Rockwell traditional) than grabbing a baseball and playing catch: 38 calories.

On the one-person level, “leisurely swimming,” whatever exactly that means, consumes 91 calories, which is not that impressive for something that requires an entire pool, and certainly not when compared to cycling, at 121 calories, or jumping rope, at a hearty 151.

Running at five miles an hour — 121 calories — is far more efficient than walking at three miles an hour — 50 calories — since you burn almost 250 percent more calories with just a 60 percent increase in velocity. Then again, running for 20 minutes requires more safe and convenient terrain than just walking for that long. And finally, fishing tallies a mere 53 calories, which raises the question, “What is fishing doing in an article about exercise?”

The article also recommends hula hooping and hopscotch, or if all else fails, simply taking the kids to a local playground. Hey, there’s no internet there. Who knows, maybe they’ll play.

Hooked on junk: if it can happen to a savvy professional . . .

Herewith an update on the saga of P.J. James, the Australian fitness trainer who decided to become fat in order to better empathize and communicate with his portly clients, and who then stopped exercising and began pounding down the fried food, kebabs, fries and chocolate milk and soared from 175 pounds to 280 and now looks like he swallowed a beach ball, and who, when last heard from, said he was feeling absolutely lousy, devoid of energy or joy.

He still grapples with paralyzing depression and lethargy, but now says he’s become addicted to the debilitating crud he’s been eating, having developed “a taste for biscuits and fizzy drinks,” meaning pastries and sugary sodas. “It’s tough to break the cycle.”

If a diet of junk can do this to the spirit, discipline and willpower of a health professional, armed with knowledge and determination going in, imagine how overpowering it can become for the average citizen who gets sucked in unawares.

James says he’s going on a diet starting in July and intends to get back into his original shape by Christmas. Uh huh. Now we’ll see how tough he really is.

(By Robert S. Wieder for CalorieLab Calorie Counter News)

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Keeping your kids moving when school’s out, and part three of the fat trainer’s tale