The Right Kinds… of Protein!

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Posted on 29th March 2010 by Jiggly in Food and Drink

Shamefully, I admit I fell into the Atkins Diet craze as a teen.  The appeal of a high protein high fat diet was too tempting to pass up.  What’s that you say?  You can lose weight eating full-fat meats, cheeses, other meaty goodies just as long as you didn’t go near bread??  Sounded too good to be true, and it was.  After stuffing my face with bacon (which I don’t even like!) for a couple weeks and eating tons of melted cheese on hot dogs, I felt sick to my stomach AND didn’t lose weight.  Naive, teenage me only saw the “eat as much meat and cheese as you want” message, but failed to realize that ultimately, calories still matter.

Yup, I’m pretty sure I still have this book catching dust somewhere in my parents’ house.

Anyone else succumb to this craze?  What failed diet fads have you tried?

I’ll admit, this diet could help you lose weight in the short term because it’s hard to eat your days worth of calories just in meat.  However, it will also destroy your health.  This diet is high in saturated fats, leading to high cholesterol, heart disease, and clogged arteries.  The diet is also devoid of the good nutrients and fiber that come from fruits and vegetables.

What’s my point with all this?  Not all protein are created equal.  Reiterating the message of my earlier posts, no food category is all good or all bad.

“What makes a protein good is its nutrient base, how it was raised and farmed, its omega-3 fatty acid value and if it’s high or low in saturated fat.” — Dr. Oz (made famous by Oprah)

Why is protein essential to a balanced diet? Protein helps to build muscle and collagen and assists with tissue repair, that’s why body builders often drink a protein shake after workouts to help with muscle recovery.  Also, our body needs 20 different amino acids for healthy functioning.  11 of these are nonessential and can be synthesized by our body.  However, 8 of these are considered essential amino acids that we can only get through diet.  That’s where protein comes in – protein is the most efficient way to get our fill of these essential amino acids.

Good Protein: lean meats, lean poultry (white meat), wild mercury-free fish, seafood, legumes, eggs.
Bad Protein: high fat meats (ribeye, ground beef, burgers), farmed fish (little omega-3 acids), meats high in nitrates like bacon and processed deli-meat, and dark chicken meat.

Rule of thumb: when possible, avoid all heavily processed animal products and meats that have been injected with hormones.

The Right Kinds… of Carbs!

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Posted on 16th March 2010 by Jiggly in Food and Drink

Eat THIS!


And This…

Not to mention this…

(Look at all the beautiful colors – its got me salivating)

NOT THIS!

Don’t be deceived – this last picture looks very similar to the first picture above, but this one is full of refined (dare I say deadly) white, devilish carbs.  Throw out those nutrient-free bagels, chips, muffins, pasta, and breads and replace them with the whole wheat variety.

These days it’s not so easy to tell anymore.  Just because something is brown in color or claims to be “whole grain” doesn’t mean it’s whole wheat.  In order to weed out the good from the bad you really have to check the ingredients list.  Make sure the first ingredient in anything carb-related is the phrase “whole wheat”.  If the first ingredient says “enriched” anything put the devil back on the shelf!

Carbs ARE good for you and essential for energy and metabolism.  Good carbs are full of fiber (for fullness), essential vitamins, minerals, and phytonutrients.  Don’t be fooled by the marketing blitz’ against carbs.  That’s all nonsense.

My Rule of Thumb: the closer it came from the ground the better.  So whenever possible, eat rice over bread.  And of course, it’s hard to go wrong with fruits and vegetables.

The Right Kinds… of Fat

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Posted on 15th March 2010 by Jiggly in Food and Drink

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(Source: http://www.badfatsbrothers.com/BFB.html)

In my last post, I mentioned “the right kinds of food”, but failed to tell you exactly what those are.  Instead of doing one long post, I thought I’d do a brief series on this topic.

Contrary to popular belief, eating fat does not always make you fat.  Look at the French with their Foie Gras and full fat butters.  Stick to eating the right kinds of fat for optimum health.  The good, unsaturated fats help reduce harmful LDL cholesterol and increase good HDL cholesterol.  Avoid bad fats (mostly trans fats and some saturated fats) that clog your arteries and raise bad cholesterol.

Did you also know that even though fat is the most calorically dense, it also helps to suppress appetite?  Always a good thing when you’re trying to lose weight.

Good Monounsaturated Fats:

  • Avocados
  • Nut butters
  • Nuts (except Macadamias)
  • Flaxseed and Flaxseed Oil
  • Canola and Olive Oil

Good Polyunsaturated Fats:

  • Salmon (contains Omega-3 Fatty Acids)
  • Fish oil
  • Corn, Soy, Safflower, and Sunflower oils (contains Omega-6 Fatty Acids)
  • Leafy Greens
  • Algae, seaweed

Saturated Fats - these are naturally occurring fats often found in animal protein and dairy products.  The media went on a frenzy against saturated fats so they have a bad rap, but they do have a place in our diet and are not necessarily bad for us (when eaten in moderation).  Benefits include aiding calcium utility in bone health, reducing heart disease, acting as an antiviral agent, and stimulating the immune system.  Nonetheless, try to limit your intake of these foods because they are high in cholesterol.

  • Palm oil and coconut oil
  • Cream, butter, margarine
  • Chicken with skin
  • Marbled, non-lean meat
  • Whole milk, yogurt, and cheese
  • Mayonnaise

Bad Trans Fat - beware of these sneaky devils – it’s hard to tell which foods contain them unless you read labels and check the ingredients list of most packaged foods.  Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.  Another name for trans fats is “partially hydrogenated oils”.  The good news is that most companies are veering away from using Trans Fat in their products because of the bad rap its been getting in recent years.  You’ll see a lot of products now touting “0 Trans Fat!” in big, bold font.

  • Processed, packaged foods
  • Deep fried foods like french fries
  • Shortening
  • Pastries and Pie crusts

Bottom Line? Yes certain fats are good for you, but too much of it can still lead to weight gain if you’re not careful.  Ultimately, it is about calories in versus calories out.  I wouldn’t recommend eating a bucketful of nuts in one sitting no matter how much healthy fat they contain.

Oprah talks about Food Inc.

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Posted on 29th January 2010 by Jiggly in Food and Drink

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Did any of you watch this week’s Oprah episode on the documentary Food Inc.?  Here’s the Oprah clip:

The Food Inc. Trailer:

“Everything we’ve done in modern agriculture is to grow it Faster, Fatter, Bigger, Cheaper”.

“If you can grow a chicken in 49 days, why would you want one you gotta grow in 3 months?”

It really makes me rethink what I put in my mouth, especially hormone-infused beef and chicken. Have you ever wondered why Americans grow up to be bigger and taller than children from most other countries?  As an Asian-American, I’ve always been well aware of the huge difference in structure and size between Asians raised in America vs Asians from our motherlands. It’s all those growth hormones we get from our food!

Did you know that our cows are being fed:
- Gelatin (rendered from the hooves of cattle and other species)
- Fats, oils, grease, and tallow (again, from cattle and other species)
- Poultry and poultry by products (um, cows were meant to be vegetarian creatures – think grass)
- Rendered pork and horse protein

I guess one upside is that they’re no longer fed cattle brain and spinal tissue (yaaay) – that was banned by the FDA in 2007.  If our beef is eating this stuff, and we’re eating the beef that is eating this stuff… then, indirectly, it’s kind of like we’re eating this stuff.

I think I just lost my appetite.

My Favorite Crunchy Munchies

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Posted on 19th January 2010 by Jiggly in Food and Drink

Chip companies out there are coming out with some creative ways to make old fashioned chips lighter and healthier.  One method is airpopping the chips rather than deep frying them the traditional way.  I’d like to introduce you to two of my new, recent addictions that are made by using this new air popping method.

Pita Puffs with Sea Salt (from Trader Joe’s) and

PopChips - BBQ Flavor (found at most grocery stores)

30 Pita Puffs contains a mere 120 calories with 2.5 grams of fat.
19 PopChips are also 120 calories with 4 grams of fat.
All the goodness of chips, none of the bad!

What are your favorite snackables??

Whole Wheat Banana Nut Bread Recipe

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Posted on 17th January 2010 by Jiggly in Food and Drink

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I wanted to share with you this healthy banana nut bread recipe I made the other day.  The result was a moist, delicious bread chock full of good for you fiber!  It tastes even better the next day!

Makes 1 – 9×5 inch loaf
Servings: 12

Ingredients:

1/2 cup apple sauce
1/2 cup honey
4 large egg whites (room temperature eggs are best)
1 tsp vanilla extract
3 cups mashed bananas

2 cups whole wheat flour
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
1/4 cup hot water
3/4 cup chopped pecans (or walnuts)

Directions:

  1. Preheat oven to 325 degrees F.  Grease one 9×5 inch loaf pan with baking spray.
  2. In a medium bowl, combine flour, baking soda, cinnamon, and salt.  Set aside.
  3. In a large bowl, beat honey and applesauce together.  Add egg whites, and mix well.  Stir in bananas and vanilla, and beat at medium speed.  Slowly stir in the flour mixture.
  4. In small bowl, mix together baking soda and hot water.  Then pour it into the batter mix.  Blend in chopped nuts.
  5. Spread batter into a greased 9×5 inch loaf pan.
  6. Bake in oven for 55-60 minutes.
  7. Let cool for at least 20 minutes.  Only slice the bread when it reaches room temperature.

Just some tips about baking I learned along the way: Apple sauce is a good substitute for oil in most baking recipes to help reduce the fat content.  The honey is a more natural and lower glycemic sweetener.  The eggs are strengtheners and help to bind the ingredients together.  The baking soda is used to help bread rise – that’s why most baking recipes calls for a little dash of this.  Don’t be afraid of nuts – though they’re calorically dense, they are filled with good for you Omega3 fatty acids, which promote beautiful skin, hair, and nails.

Good for your Body Bread

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Posted on 13th May 2009 by Jiggly in Food and Drink

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ezekiel-bread

One bread I’ve fallen in love with in recent years is Ezekial 4:9 bread.  If it’s good enough for Oprah, it’s good enough for me!  I used to frown upon this conspicuous little loaf whenever I passed it on the bread aisle, opting for softer and easier to pronounce brands (Sara Lee anyone?).  What was I thinking?  I love this bread when it’s toasted – so nutty and dense!
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Flying High and Healthy

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Posted on 17th April 2009 by Jiggly in Food and Drink

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Well look who just came out with some new healthy options on their menu?  Virgin America!  This has been my favorite airline since its launch 2 years ago, so I’m glad to hear that they’re continually finding ways to improve itself.  I’m not too happy about the extra fees as of late, but its generally low prices and high tech offerings keep me coming back.

virgin-america

“Virgin America is bringing a quality dining experience back to air travel with a new in-flight menu that uses fresh, seasonal ingredients to create an assortment of refreshing and nutritious meal and snack options,” said Chef Mangan, the man behind the meals.

Read more about Virgin America’s healthy in-flight meals in their press release.

10 Reasons for Green Tea

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Posted on 16th April 2009 by Jiggly in Food and Drink

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green-teaWhat is green tea and why is it so popular?  Green tea contains a powerful antioxidant called EGCG not found in other teas.  Both green tea and black tea come from the same plant, but black teas don’t retain the EGCG antioxidant due to the processing method of the tea.

Green tea is steamed, which prevents the oxidization of the EGCG compound whereas Black and Oolong teas are fermented so the EGCG is converted into other, less effective compounds.  This is not to say that the other teas aren’t good for you though!  Better tea than soda or sugary juices wouldn’t you say?
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Healthy TV Dinners!

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Posted on 15th April 2009 by Jiggly in Food and Drink

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Sometimes there’s just not enough time to make a healthy homecooked meal.  I know slaving over a hot stove after a long day of work is not my cup of tea.  So what do we do?  We settle for quick fixes like fast food and frozen TV dinners.

What usually comes to mind when you think TV dinners?  Fatty, high in sodium, tasteless, bland, boring, and on and on.  Well, thanks to increased knowledge about nutrition in recent years, not to mention America’s obsession with health and dieting, some delicious and affordable TV dinners have actually hit our local shelves.  My favorite of them are Kashi’s Frozen Dinners!  In fact, I’ve never been disappointed in anything Kashi makes – from cereals to bars, they do everything well.

I just had this the other night:

kashi_blackbean

At 340 calories, less than 500 mg of sodium and 7 grams of fiber… it’s hard to complain!  It actually tastes homecooked too.  Time to stock up!  What’s your quick fix meal of choice?