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Tag: saturated fat

Book: Joy Bauer’s Food Cures
Authors: Joy Bauer, MS, RD, CDN with Carol Svec
Price: $21.99
Type: Nutritional Reference Guide

 

Nutritionist Joy Bauer is well known as the nutrition expert for the Today Show. She recently came out with a reference guide, Joy Bauer’s Food Cures, a book devoted to “getting you healthier, look younger and add years to your life.” We were contacted by Bauer’s team to review the book and they generously sent us a second copy to give away to one of our readers (click here for details on the giveaway).

Overview:

The book is divided into six sections: (1) Introduction to Joy Bauer and her health practice, (2) Losing Weight, (3) Looking Great which includes chapters on skin, hair and teeth, (4) Living Long & Strong – cardiovascular disease, arthritis, type 2 diabetes, osteoporosis, vision, and memory, (5) Feeling Good – mood, migraine headaches, PMS, insomnia, irritable bowl syndrome, celiac disease, and cancer prevention, (6) Resources – reading labels, references. You can almost look at this guide as many little books in one, as each chapter stands on its own with basics, tips, food & shopping lists, FAQs, and recipes.
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Yesterday, we took an in-depth look at what Greek-style yogurt is, why it’s different than regular yogurt, and how to make it at home. In today’s post we’ll show you what to look for when buying Greek-style yogurt.

What to Look For at the Store

Not all Greek-style varieties are created equal. As always, you have to read the ingredient label. Traditionally, Greek yogurt is only made with 3 ingredients: milk, cream and live cultures, but many of today’s versions contain other “stuff.”

Flavor

We’re starting with flavor because that might be the most important decision when buying yogurt. The best advice here is to look for plain Greek-style yogurt. It is often the flavored varieties that add additional calories, sweeteners, thickeners, and colors. If you need to sweeten it, add your own toppings such as fresh fruit, granola (try this homemade tropical granola recipe), 100% pure maple syrup, or raw honey.

Additives

Milk Protein Concentrate – This cheap ingredient is added to Greek-style yogurt to increase thickness and the raise the protein levels. The concerns with MPC is that it is “ultra processed,” almost always imported, and highly unregulated (not a good combination). There is no reason to add this ingredient in pure Greek-style yogurt.
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A Look at Why We’re All Confused About What to Eat

Part of my job as the primary blogger for Be Food Smart is to stay up to date on what’s new in the food and nutrition world. For the most part I love it, but inevitably, there comes a point in my week where I throw my hands up in frustration. It seems that every type of food I thought I knew somehow becomes a subject of debate. Need some examples?

Sugar – The stuff that comes from the lush sugarcane plant is now suddenly associated with the “T” word. Remember when toxic was primarily used to describe a pile of nuclear waste oil drums with skull & crossbones? Robert Lustig’s YouTube video has only been viewed 1.16 million times.

Wheat – Between whole, unbleached, enriched, stone ground, and bleached, wheat is downright confusing. And all this before I even mentioned the almighty power word: gluten.

Salt – Sodium is bad, right? Or wait, is the regular stuff bad and sea salt good? What about rock, kosher, or unrefined pink Himalayan salt? Do I need the iodine (especially since the Japanese nuclear reactor is leaking)? I predict a future blog post on salt…
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Have you ever sat down and watched a half hour of children’s programming? How many ads do you see marketed specifically towards children? Between Ronald McDonald, the Keebler Elves, Captain Crunch and Tony the Tiger, there is no shortage of cartoon mascots tantalizing our children with visions of sugary and colorful delights.

According to a newly formed inter-agency Working Group (FTC, FDA, CDC, USDA), the food industry spends more than $1.6 BILLION each year to promote junk foods to our kids (foods high in calories, low in nutrition). They find every possible way to reach your kids using TV, the internet, video games, social media, movies, and even marketing in schools. Here is a shocking statistic:

Cookies and cakes, pizza, and soda/energy/sports drinks are the top sources of calories in the diets of children 2 through 18. Chips and french fries comprise half of all the vegetables kids eat.

Since when are french fries and chips vegetables? It’s no wonder that one in three children will be overweight or obese putting them at risk for diabetes, high blood pressure, asthma and other diseases.

Yesterday, this Working Group released a set of proposed principles for the food industry to use when marketing food to children. The proposal is designed to “encourage children, through advertising and marketing, to choose foods that make a meaningful contribution to a healthful diet; and contain limited amounts of nutrients that have a negative impact on health or weight…”

Overview of the Proposal:

The basic premise is our government is trying to get the food industry to market healthy foods to kids instead of junk food.

  • Applies to children ages 2-11 and adolescents 12-17
  • Defines what  “food marketing targeted to children” means
  • Sets separate guidelines for individual foods, main dishes and meals.
  • Gives the food industry 5 years to be in compliance with guidelines (by 2016)
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