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Archive for the ‘Food Additives’ Category

One of the most challenging experiences in my lifetime has been becoming a step-mother of three. Not at all because my kids are difficult to love, but because I did not have the pleasure of raising them from birth, or the “luxury” of the one-on-one time with them as they came into this world.

While I have much more to say on the subject of marrying into a “ready-made” family, as a holistic nutritionist, that also works with mothers of young children, I cannot help but to want to stress, and stress, just how lucky they are to be able to impact their little ones lives NOW.

Check out this video from an interview I did on Texas Living News with Kimberly Whitman and Hilary Kennedy on Packing Healthy Lunches for Kids (and why it is important). Interview on Texas Living with Hilary Kennedy and Kimberly Whitman

Children start developing taste preferences from the moment they are introduced to their mothers milk. Despite the way American’s live their lives these days, a baby’s first choice would not be to eat meat or cow dairy. Unfortunately, we don’t give these impressionable offspring any other option. From infant formula to baby’s first bite, we are setting the stage for their health and dietary preferences.

From our infancy, we are programed to desire sugar, fat, and protein.

This desire is normal. The brain needs glucose to function, amino acids (protein) for growth, and fat for a multitude of functions. You can read more about the function and role of fat in the body in this article: “Fat is Good.” These three components; sugar, protein and fat, are readily available to us in Mother Nature in the most useable form.

This key phrase: “useable form” is the link we often overlook. Nutrition Labels and Facts are only necessary for foods that come in a package. Just because a nutrition label promotes a food’s beneficial components (“high protein” or “healthy omega fats”) does not mean the body can actually use these sources readily. 

Mother Nature does not come with a label, but rather, allows one to use their eyes to see the vibrancy and taste the health that is already in the perfect package for consumption. When we raise children to develop a taste for what is natural, they will also naturally turn away from what is unnatural (because it will taste artificial to them). This is a tough concept for those that enjoy a mainstream diet. We cannot fathom not craving that cinnamon roll, or pizza, so we give it to our kids so that they may also share in our addictions. We think it is natural that they should automatically want the same. We cannot fathom saying “no” from the get-go, so we allow them to choose the sugary cereal over the bowl of fruit (because if they have been raised on sugary cereal, they are going to choose the sugary cereal). This is where our adult guidance is undeniably important. We are the adults. It is OKAY to help guide our children just as it is OKAY to teach kids not to get in the car with a stranger, to eat glue, or to draw on the wall. 

However, because we want them to be normal, we let them have “normal” foods as soon as they are “old enough”.

But who does that help? Is “normal” what we want for this generation? Or do we really want them to be strong, happy, good, and loving individuals that do well outside of your nest?

It is OKAY for our children to be different than the norm. With rates of diabetes, obesity, cancer, and heart disease soaring, and a failing healthcare system, who wants to be normal? If normal means having to medicate children, then you can count me out of the norm. 

Stepping into the role of stepmom, is a challenge because I walked into play the good guy, disguised as the bad guy with sides of broccoli, small salads, and not a lot of time to play around in the kitchen. (Yes. Fast Food is sometimes quicker in the short term).  I see and understand the struggles my clients are facing with their children, and with their own bodies. If we can raise our children to have more knowledge of nutrition, and help them delight in enjoying Mother Nature’s finest for strength and beauty, we can help prevent the incidence of disease in this nation, eliminate the confusion and stress over food, and help to build the confidence of our youth.

Cheers to good health!

If you are interested in looking into the life of one blogger who documents her daughter’s healthy eats as a toddler, check out Gingeristhenewpink.com. If you are interested in further support, I highly suggest looking into joining a great community like Lifeforce Families.

It is possible.

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I cannot remember ever declining chocolate growing up.

From chocolate cake, to chocolate covered candy, to hot cocoa or chocolate milk– I loved me some chocolate.

Of course, my days of devouring an entire chocolate cake more stably morphed into the desire for a more moderate amount of dark chocolate, but a love for cocoa is certainly something that has followed me into my far more nutritious days and, for that matter, actually helped me transition into a healthier lifestyle.

When Lily’s Stevia Sweetened Dark Chocolate generously reached out to me about trying some of their chocolate products, I could not help myself to say yes! Hesitant about the ingredients in a “stevia-sweetened” product, I figured that if there was something in there I would not particularly enjoy, I knew my family would be more than happy to step up to the plate.

And step up they did!

I asked my kids, a few of their buddies, and my husband to be my taste testers.

I set up 4 Stations of unlabeled chocolate squares and gave each “tester” a handout to fill out after each taste.

Each handout asked them to describe the chocolate in 3 words, then go on to say whether they enjoyed it, and if they would enjoy it again!

It was fun for me, and tasty for them.

Here was the consensus!

Station A: Lily’s Original

In their words:

  • Bittersweet, Hard, Regular
  • Dark, Bittersweet, Hard
  • Sweet, Bitter, Hard
  • bitter, sweet, ”A little dark”
  • Sweet, Soft, Milky
  • Creamy, Rich, Velvety

When asked if they would eat this again, all 6 said YES!

Station B: Lily’s Almond

  • Creamy, Nutty, Flavorful
  • Crunchy, “has nuts,” dark
  • Crunchy, sweet, “remind me of mountains”
  • Crunchy, Bitter, Creamy
  • Crunchy, Nutty, Smooth
  • Crunchy, Dark, Nutty

When asked if they would eat this again, 4 of 6 said YES!

Station C: Lily’s Coconut

  • Creamy, Coconut, Smooth
  • Sweet, Crunchy, Dark
  • Sweet, “Stringy”
  • Sugary, Milky, Crunchy
  • Soft, Bitter, ”Munchy”
  • Light, Sweet, Yummy

When asked if they would eat this again, all 6 said YES!

Station D: Lily’s Rice

  • Crunchy, Tangy, Sweet
  • Soft, Sweet, ”Munchy”
  • Crunch, Milky, “Tastes Good”
  • Crunch, Very Sweet, “Tastes like Cookies!”
  • Crunchy, Bitter, Light
  • Crunchy, Mild, Smooth

When asked if they would eat this again, 5 of 6 said YES!

Overall, each tester had a different favorite with the “Original, Rice, and Coconut flavors coming in at the top. Each of my very willing “subjects” stated that they found each type of chocolate to be very smooth, and creamy. They would happily have eaten more. (It vanished quickly).

Why didn’t I join in the fun?

First of all, when I eat chocolate, I expect that I am going to be getting some sugar also– Cocoa beans are naturally bitter. It needs a sweetener to balance it out. I was instantly drawn to a stevia sweetened chocolate because I am not afraid to admit that I do enjoy raw cacoa with NuNaturals Alcohol-Free Vanilla NuStevia–my version of a simple hot cocoa

With all that being said, I am not interested in consuming other “fillers” that feign sweet if I can help it. I love stevia, but Lily’s also includes the following main ingredients:

Unsweetened Chocolate, Inulin, Dextrin (from Non-GMO Corn), Erythritol, Cocoa Butter, Milkfat, Soy Lechithin, Natural Flavors, Stevia Extract, Natural Vanilla.

My thoughts?

  • Inulin-
  • “Inulin is a naturally occurring, soluble plant fiber. Whole foods containing inulin include asparagus,artichokes, onions, garlic and bananas. Sometimes referred to as a prebiotic, inulin has the added health benefit of supporting growth of beneficial intestinal flora– especially bifidobacteria and lactobacilli. Inulin has a very low glycemic index and does not raise insulin levels or triglyceride levels,so it’s a good choice for diabetics.” –Lily’s. 
  • My thoughts: Inulin is a slightly sweet and soluble fiber that is not absorbed in the GI tract. For this reason it is attractive to those particularly concerned with blood sugar levels. It can be derived from a variety of vegetable sources, most commonly chicory root. There are many debates on whether this derived substance is friend or foe, but if you ask me… if I am not directly consuming the veggies, and this substance is being chemically extracted, I am not apt to call it a “health food.” If I want fiber, I will eat some Non-GMO steamed broccoli. (For the record, I do not consider Stevia a health food either). Additionally, it is misleading to suggest that consuming this substance can support the growth of beneficial bacteria in the gut. This is a chocolate we are consuming here. Not an artichoke.
  • Dextrin- “Dextrin is a resistant starch, in Lily’s formula it comes from a naturally occurring dietary fiber derived from high-amylase non-GMO corn.” -Lily’s  
  • My Thoughts: I love the honesty here– “Non-GMO Corn” (Ingredient labels usually do NOT care to explain that dextrin is a corn-derived ingredient). Well, phew! I am glad that these derived substances did not come from a GMO plant, but I cannot consider a sweetener from corn to be “healthy.” If I want anything corn related, it will be straight from an organic cob of corn, or some sort of whole corn crunchy snack, like a baked corn tortilla chip. Corn is one of the biggest commodity crops on the market (aside from soybeans). Commodity crops are cheap sources of “fuel” and terrible for the environment. Dextrin, is a sweetener and I do not wish to consume resistant starches.
  • Erythritol–”Erythritol is a naturally occurring sugar alcohol, which can be found in some fruits and fermented foods. It is 60 – 70 percent as sweet as table sugar, and contains 95 percent fewer calories.” –Lily’s.
  • My Thoughts: Erythritol is not an ingredient I am overwhelmingly concerned about here, but it is a SUGAR-ALCOHOL. Therefore, it is derived from sugar. Whether something can be metabolized by the body, or not, does not indicate it’s “healthiness.” Also, I find it interesting that Erythritol is even listed BEFORE the stevia (which means it is more prevalent) in this “stevia-sweetened” cocoa. Perhaps because Stevia is a better marketed “healthy” sweetener than erythritol…
  • Soy-Lecithen- found in most chocolates (and almost every packaged food these days), this emulsifier is so common that it hardly red flags my attention.
  • Milkfat– As close to a high raw dietary vegan as I can claim without having to only enjoy foods clearly labeled as such (like wine, dark chocolate, and the rare baked corn chip), I have no interest in consuming milk, or milk fat. I am happy to report however, that in reading the ingredient list, cocoa butter comes before this ingredient, indicating to me that the majority of the fat comes from a non-animal source.
  • Natural Flavors– what is this, natural? Lily’s indicates to me that it has no artificial ingredients so that is most certainly a plus, but “Natural” is not FDA regulated, and therefore can really mean just about anything these days. So while it is not my biggest concern, when you see this, raise an eyebrow. If you are interested in learning more about what “Natural” really means, you can check out this article: What is a “Natural” Food. The tricky Marketing Tactic Big Food Loves…”

My final thoughts? 

I like to enjoy the “real thing” as much as possible. I always look for the least amount of ingredients in every packaged food I purchase. I would rather have “organic sugar” than a list of ingredients I don’t know of their history or effect on my body. If this product was made with only stevia (not inulin, dextrin, erythritol, etc.– instead of the real sugar found in all chocolate), I would be more psyched. Additionally, despite Lily’s dark taste, it is only 55% cocoa, which means the other ingredients account for 45% of the rest. I love chocolate. It has been a helpful transitional food for me and my clients (avoid the cake, but enjoy a few squares of your dark chocolate bar instead). That being said, I always recommend that a client aims for a chocolate that is at least 70% cocoa, and higher. I am not concerned about the calories here, just that the body can properly digest the food. I avoid foods that are resistant to absorption and digestion. 

What I LOVE about Lily’s?

  • My family enjoyed it! They had a great time.
  • The cocoa is “Fair Trade.”
  • A portion of the profits are dedicated to childhood cancer recovery
  • Lily’s story is inspiring and sweet
  • I am so happy to see a company branching out and incorporating stevia into their products

Would I recommend it?

  • For taste? … well, you saw the results!
  • For someone (that is not my client)looking for a sugar-free dessert?
    • YES!!!! ABSOLUTELY! I have yet to see a packaged “sugar-free” dessert that does “sugar-free” more healthy than this one.
  • For someone that is used to eating mainstream chocolate, and candy? Yup.

What are your thoughts? Have you ever tried Lily’s chocolate? What do you look for in a chocolate bar? What flavors and ingredients? What textures? Have you seen/tried other “stevia-sweetened” desserts?

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Along the same lines as the ever popular phrase: “everything is fine in moderation,” I recently found myself upon the subject of tolerance.

In our society, we often use the word tolerance to describe how much of something we can handle until it throws us noticeably off balance. Tolerance is thus used to describe everything from our pain threshold to alcohol consumption, and from our patience, to physical and emotional pressure. Rarely though, have I heard the word tolerance in association with our food choice and consumption.

The truth is, as a whole, our incredibly fascinating and intelligently evolving bodies tolerate our diets, they do not welcome them.

To think that our bodies revel in the sorts of “food” we consume daily is to assume that our bodies are incapable of differentiating between real and manufactured nutrients.

To say that we have evolved to enjoy dairy products, gluten, meat products, and processed foods, especially as we do today, is to say that we have evolved to become numb to unfit substances.

Perhaps numb we have become… but consequence we do suffer.

And consequences we have.

Regardless of what science has discovered (or not discovered) about our eating habits today, the health of our food always brings us back to square one. Where did it come from, and how was it processed? Food can be easily converted and used as energy when it is of quality substance. But what is quality these days? And how much poor quality can we tolerate before we change gears?

Quality food is a whole plant food that has been nourished by the sun, nutrient dense soil, and water. Quality food is a natural source of nutrients. Quality food is not genetically engineered grains that must be refined in order to feed another species prior to our consumption, nor is it food that has been fortified with synthetic nutrients, or a food that has been genetically engineered to repel insects. Shouldn’t that tell us something? Not even a bug should want to eat a delicious morsel of corn?

What happened to real food?

Food naturally fit for human consumption?

When we say someone is lactose intolerant, the resulting dialogue is usually something tragic.

You poor thing. You can’t eat ice cream?

We were never intended to consume cow dairy, especially in the way it is consumed today. A staple food.

And there we have it, back to tolerance.

If you tolerate something, does that make it O.K. for consumption, or even beneficial?

If someone has a high tolerance for alcohol, does that mean that more alcohol is better for them, and less so for an individual with less of a”tolerance”?

The truth is, we build tolerances to food and substances,  but tolerance does not make them good for us, or less offensive in the longterm. The moment an offensive food is removed from the diet, and later added back in, the result is discomfort. Not because we need to “get used to” these foods again, but because they should not be there!

After several months of enjoying low-quality food, it is unlikely should someone become violently ill upon eating a banana, or a bowl of steamed broccoli. I can guarantee, however, the same is not to be said for someone adding in meat, or cheese after a lifestyle without– even after 7 days!

So have we really evolved?

Or have we just trained our bodies to become numb to the signals of distress?

If we have truly evolved, why then the steady increase in disease?

Surely, we cannot think this way of life is “normal”.

I encourage you to detox for a week. Discover what it feels like to really fuel your body with feel good food.

When you are ready to take that step…

When you are ready to radiate clean cells and superior health…

I will be happy to schedule a private consultation about removing that blanket of numbing tolerance, and unveiling a more radiant you.

Tolerance?

What are your thoughts?

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The Calorie Concept is huge.

Recently, I was in conversation with someone regarding a popular fitness app that helps you track your caloric consumption (amongst other “diet” factors also, of course). I happened to be in a particularly honest mood, and flat out said: “Who Cares?”

Well… obviously hundreds of thousands of app users care enough to make this particular app a hit. Dieters, in every direction certainly care… but could a “calorie focus” be one of the factors that is confusing us so greatly and contributing to our health problems?

With kids and adults, if we change the way we look at things, the things we look at change.

If we change the way we understand food, we can better understand why “calories in, is not equal to calories out.”  A “low cal” diet is not particularly healthy either.

The body eats for nourishment. It finds “life-sustaining”, “health-generating” nutrients in real foods. Real foods are that from Mother Nature. The majority of “real foods” do not need a disclaimer (save you: a poisonous berry, or mushroom, etc.). Real foods do not need an instruction manual. Real foods do not even really need a nutrition label.

If we change the way we look at things, the things we look at change.

Lets break down a pita chip– as pita chips and hummus are often thought as a healthier food…

Typically the ingredients will start with: enriched wheat flour. Truthfully, we need not go any further. The most common wheat flour used in baking and packaged products is only a relative of what made any form of grain “nutritious” in the first place. So, with your first ingredient, already the grain has been processed and stripped of the most nutritious part of the grain (the wheat germ). What a way to start a snack. The “enriched” part means that because it was stripped… and “nutrients” were added back. Unfortunately, the body does not absorb and utilize these nutrients in the same way it would the nutrients from a real food– say, anything in the produce aisle.

Bummer.

Next up in our “chip” there are some other ingredients– mainly the “nutrients” that have been added back: Niacin, Reduced Iron, Thiamin Mononitrate, yadda yadda… the list continues on with an assortment of other flour type products, oil, sugar, ascorbic acid as a preservative, etc.

So even though 28 grams of pita chips may only have 140 calories and 5 grams of fat… and even though you may be able to limit yourself to 9 chips (which is the allotted serving size– 28 grams)… and even though these chips may stave off temporary hungry, and even though you can easily burn off 140 calories without deliberate exercise– This snack is not a real food. The vitamins, minerals, and other nutrients are not “naturally occurring.” There are no beneficial enzymes to help in the digestive process (which also affects assimilation and absorption of nutrients). So while you may be able to maintain and even lose weight “calorie-counting,” one can never truly find health in focusing on the calorie (fat gram, carbohydrate, sugar, etc.).

Calories are so old school.

If you change the way you look at things, the things you like at change.

Instead of viewing something like “carrot sticks dipped into a homemade fresh guacamole” as something high in sugar, calories, and fat (heck, you could eat a whole batch of guacamole), view it as something from Mother Nature– ripe with real nutrients.

  • No one has stripped the avocado of its nutrients. It is raw, live, and loaded with plant proteins, vitamins, minerals, and beautifying fats. It will keep you satiated far longer than a whole bag of pita chips. Why? Because the body actually recognizes real food far beyond its nutrition label. It recognizes what’s not necessarily listed.

What we need to be focusing on is what TYPE of food we are literally fueling our body with.

Let’s stop confusing ourselves with talk of calories. Sure, it’s a great way to understand certain packaged goods, (like if they are adding way too much sugar and/or oil) but we need not do that in the produce aisle. Ah hah! SO maybe we should spend our time in the produce section.

We need to be teaching are kiddos what foods are going to make them feel good, give them energy, and make them smart and strong– not attention deficit, sick, and plump.

They need to know that bran muffins are usually a bunch of sugar and flour, and that they should start their morning with a potassium packed, energizing, and delicious fruit and green smoothie, a banana decorated with raw almond butter and raisins, or a bowl of fresh fruit.

Kids don’t need to know about “100-Calorie” packs, and they most certainly do not need to focus on calories.

Oh. And P.S. Best Selling Author, Celebrity Nutritionist, and Friend– Natalia Rose is throwing a party. I am so bummed I will not be able to make it from Dallas, but if you are on the east coast, don’t miss out on this delightful evening. Please check out the information here.

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Recently I purchased some supplements online. I had not purchased the supplements for some time, and in a hurry, I did not stop to check if the ingredients had changed.

Well… they did.

Bummer.

They now contain Magnesium Stearate.

Who: While stearic acid does occur in Nature (in animal fats and some plant based oils), when we are talking about packaged goods, stearic acid is generally created synthetically by hydrogenating cotton seed oil. The oil is then used to coat particles, such as the “beneficial” ingredients in a vitamin capsule. Calcium stearate and magnesium stearate are the two forms of stearic acid we commonly see used in the supplement industry.

What: In the case of supplementation, magnesium stearate is used as a filler, and also as a form of lubrication during the manufacturing process. In other words, it makes it easier on the manufacturer.

Where: Commonly used in supplements, it is also found in cosmetics, pharmaceuticals, and yes… food!

What you should be weary of: 

First of all, any hydrogenated oil, however miniscule is not beneficial to the body. Hydrogenation is what occurs when we alter the chemical structure of a fat, and create what society has named: trans fat. Hydrogenation lowers the quality of a fat, making it susceptible to light, heat and oxygen damage, and inviting free radical formation. Hydrogenation also makes it difficult for the body to process: digest, breakdown absorb, and eliminate. 

  • Free radical formation is a cause of aging, and deterioration in the body.
  • Trans fat increases blood cholesterol and hardens the arteries.
  • Hydrogenated fats are not readily broken down by the body. Their toxic waste is stored in the body.
  • Individuals with sensitive digestive systems may notice discomfort, and constipation.

Am I being too harsh here?

No. If you are taking a supplement, to act as a supplement to your health, then why on earth would you want to be also swallowing something unbeneficial (and probably hazardous overtime)? While I am sure the good, in many cases, can outweigh the “bad,” it is vital that we understand are aware of what we are putting in the bodies (and avoid what we can).

Additionally, we should question where these companies are getting their mineral sources from (like calcium and magnesium). While both of these minerals are essential to our health, we want to be consuming them in the form of natural plant sources, and not from harsh rocks. Rocks are not intended for our consumption. Read about antacids here.

I returned the supplements…

P.S. Awesome response to the Giveaway for the Gluten-Free Cookbook and Resource: “The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation.”  Keep the entries coming and comment again to let me know when you post to your twitter, facebook, etc. I will announce the winner on Tuesday from Maui!

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Do you know what makes pudding and Jell-O so wiggly?

Gelatin.

Do you know what gelatin really is?

Who: Gelatin is a protein made from the skin and collagen of an animal’s hooves, skin, snout, tendons, and/or ligaments.

What: It is a very common food additive used as a thickening agent. Gelatin actually absorbs up to 5-10x its weight and is odorless and tasteless.

Where: Gelatin can be found in many desserts, including: pudding, Jell-O, marshmallows, chocolate milk, whipped cream, ice cream, etc. It is also commonly used in the pharmaceutical and supplement industries to create capsules and the like.

Aside from the fact that I find the idea of people actually eating wiggly blobs of colored, sweetened, and flavored animal collagen absolutely disturbing, there is something else we ought to know about gelatin:

As already stated: gelatin is derived from animals. However, it is so processed, and bathed in chemicals, the food industry is allowed to label it as no longer being from an animal source. 

How charming!!

Yikes!

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It is absolutely amazing to me that hospitals, and other such “health” establishments, provide “food” like the ones found in the vending machines shown below.

It would be like selling cigarettes in an pulmonologist’s office…

or selling kittens in an allergist’s office (sure, they may seem sweet and comforting…).

Vending machine stocked with candy bars, chips, and gumAdd to the mess: The other vending machine.

While you are feeling lousy, or waiting around with the many that already feel lousy, you are also going to need to grab an inexpensive beverage to wash down, or “hydrate” (ha!) yourself from all of the salt, processed and refined flours and sugar.

Out of 30 rows of beverages, only 2 can be considered a genuinely healthful option.

That is less than 1%!

Vending machine with regular and diet sodas

It does not stop at the hospitals and health care provider offices. Oh no, we start them much younger than that. Schools, even many of those considered to provide the best of educations, offer fund raisers full of processed “goods” and encourage kids to eat with their families at the surrounding fast food restaurants that coincidently help to support the schools.  YIKES!

What’s up with that?

How are we letting ourselves get pushed in this direction!?

We can take little steps in our own household to make changes, and it is the perfect time to announce the Zevia winner! Thank you so much for everyone that commented! Our winner is:

Scout Pirruccello, who said: 

I see Zevia at Whole Foods and always want to try it but I never have enough space in my tote. I ride the subway and can only carry so much. I would love to open my fridge and see all those amazing colored cans next to my bunches of kale instead of the nasty “cola” my husband brings home from work. Over the years, I have done a pretty good job transforming the way my family eats but they are not budging on the soda! Not yet anyway. Yummy Ginger Ale!

I love love love your blog and have made almost everything you posted!
Your soups are my Fav!

~ – ~

Thanks Scout! I so hope your hubby loves these! Please shoot me an email with your contact information and your prize of Zevia will be on it’s way! Wahoo!

Stay tuned… new contests and awesome discounts coming this month! 

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Should you shop organic? Purchase Farmed foods? What about Canned Veggies?

Are you at a crossroads? Can you afford to be healthy?

Organic foods can be substantially more expensive than inorganic. You’ve heard so much “bad” associated with inorganic produce, but… you are on a budget… Will organic broccoli break your bank?

are you headed back to bagels?

or should you buy the inorganic broccoli?

O.k. Stop. Think about it, because really… what are the ingredients in those bagels? How were they made?

How is that rice really, truly processed? My guess is that if price is an issue, and the bagels came cheaper than the broccoli, that is a red flag.

Truth be told: Go organic when you can, but if it is between forgoing the apple for a smoothie, or a bag of chips– my answer is obvious. Apple! The best habit is to always be prepared, and learn to adjust. When possible, hold off until you can come across a better option. I would rather not touch an airport apple, for instance, so I might go for go for a tea, or banana.

That being said, below are the most popularly defined “Dirty Dozen,” and how I do my personal shopping. I may not always purchase organic because it is not necessary. I weigh my options often. I also do the majority of my shopping at grocers that support pesticide-free, and local growers, in addition to more “fresh forward,” conventional growers. This eliminates my need for organics.

12 Most Contaminated

Fruit: Easily contaminated due to its porous and thin skin

  • Apples- I will always purchase organic, but if I know that the source is local, and harvests their produce in a strict and clean environment, I will go for local.
  • Cherries- I generally will not buy. Too pricey.
  • Grapes- Try to go Organic, and avoid imported. We go organic when possible.
  • Nectarines- organic/local
  • Peaches- organic/local
  • Pears- organic/local
  • Strawberries- here is where I am bad. A new mother of three kids that formerly would have been eating sugar-laden cereals, eggs and bacon, or bagels and cream cheese, I am thrilled that I can give them a bowl of berries now. That being said, a big thing of organic strawberries for big eaters… not always cost effective, or available. This is perhaps the only fruit I make regular exceptions for. Call me crazy but I am just happy that the kids are happy with their colorful bowl of berries. It sure beats bacon, and white bagels with cream cheese. *The best solution would be to purchase organic and frozen strawberries and make the kids smoothies, or provide them with a different fruit…

Veggies and Leafy Greens

  • Celery- I do not buy often, but if you are juicing celery– organic is a definite must.
  • Sweet Bell Peppers- I do not buy often because the more nutrient dense peppers (the orange, red, and yellow), will be pricey if you try to purchase organic. There have been times where I purchased inorganic peppers at Whole Foods, but I would not make it a regular occurrence. I would never want to purchase a pepper from a Big Food grocer that does not make health a priority (a.k.a. a discount center), but if it is between inorganic chicken tacos and a bell pepper stir fry, once again, my answer is obvious.
  • Spinach- I eat spinach on a regular basis, even juicing it sometimes. Leafy greens should be a staple in everyone’s diet, providing the body with nutrients, and raw living enzymes to support overall health and digestion.
  • Lettuce- always. Check out this important article regarding, “irradiation” and why eating organic and local greens is important.

Root Vegetables

  • Potatoes- Potatoes are lacking in nutrients, and converted directly into sugar by the body (and then stored as fat). Check out this article, and opt for a sweet potato instead. Try to go organic and local always. Potatoes are a “Pesticide Intensive” commodity crop.

12 Least Contaminated

Fruits:

  • Avocado
  • Bananas
  • Broccoli
  • Kiwi
  • Mango
  • Papaya
  • Pineapple

Vegetables:

  • Asparagus
  • Cabbage
  • Corn- I would disagree. Always try to buy organic when unsure of it’s source. Corn is a commodity crop. It is produced in the masses and used for a multitude of reasons– from animal feed, to chips, and sweeteners, etc. A commodity crop will generally require more pesticides!
  • Onions
  • Frozen Peas

Other foods you may want to know about:

  • If you have to have your milk, or soy, MAKE SURE IT IS ORGANIC. Read further on the subjects of Milk and Soy.
  • Avoid Farmed Salmon, and other farmed fishies when possible.
  • Organic Meats, and Organic and free-range eggs whenever possible. Not only are these inorganically raised animals “hosted” in terrible environments, but the amount of antibiotics and hormones they receive are enough to make the body resistant to medicine, and young girls “develop” far before they should.
  • Peanuts are easily contaminated. Avoid peanuts, opting for almond butter instead, if needed.
  • Avoid canned tomatoes. Experts say that the combination of the acidity from the tomato and the actual can’s lining is a recipe for disaster. Read on here. Canned foods, in general, are not considered “living” foods. It is better to purchase frozen peas, than canned peas.

Check out this little WebMD slideshow for more a more in depth evaluation of inorganic and organic foods.

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The kids have gotten into a habit of asking me about “allergies.” Their questioning makes a ton of sense because it has always been easier for me to explain why I do not eat certain foods as “allergies.” People tend to be less critical of one with allergies than they are to say, someone eating healthier.

Let’s go grab some froyo!

I am allergic to dairy.

Oh, that is a shame.

vs.

Let’s go grab some froyo!

Thanks. I’ll go with, but I am going to have to pass. As tasty as it may be, it doesn’t “agree” with me.

Are you on a diet, or something? It is low-calorie. You are the last person that needs to be on a diet. Just go and have a little bit. It’s not like there is anything really bad about it. and …. yadda.. yadda.. yadda.

Allergies (or food sensitivities) do exist in certain people and not others (though these allergies are not usually “incurable”). Some foods, however, are just not fit for human consumption. Unfortunately, it can be hard to get this message across. While one always must be open to change (before they allow for any change in their lifestyle), I developed a simple analogy to help explain the reason one does not need to have a prominent reaction to a food, before they remove a food from their diet. In other words, you don’t have to be “allergic” to be “allergic.” ;)

Let’s use Cow’s Milk as an example. Cow’s Milk is an easy target. I have written numerous articles explaining why it is unfit for human consumption. Below is just a recap of why we should avoid milk, and all cow milk products:

  • We are the only thing in the Animal Kingdom that consumes milk after infancy. 
  • We are the only thing in the Animal Kingdom that consumes milk from a species other than our own.
  • Mass produced milks (inorganic) are likely ridden with hormones/antibiotics. These “additives” are given to the living cow and end up in your cup of coffee, or bowl of cereal. (Ever wonder why young girls develop so early these days?)
  • Milk is pasteurized and heated at high temperatures to destroy potential pathogens. This process also destroys what would otherwise be “healthier” vitamins, minerals, etc.
  • Cow Milk contains casein– a very slow digesting protein. This protein is extremely difficult for the body to breakdown and will slow digestion. This, in turn, troubles the whole body.
  • Milk is often fortified with Vitamin A Retinoid, (An animal derived vitamin shown to cause weaken the bone– hello Osteoporosis).
  • Milk is high in sugar. This sugar is called lactose. A mother’s milk would naturally contain the enzyme designed to break down this milk sugar, but because we are not a cow, we are not designed to break down a cow sugar, and especially not in the quantities it is consumed.
  • On that note… there is considerable data linking diabetes to cows-milk fed babies. Check out the book: The China Study. 
We have all heard of people being lactose-intolerant. This is a common diagnosis, especially in children. These people are generally very noticeably intolerant to the milk sugar– lactose. Others however, cannot put their finger on their intolerance to milk because they may not be hyper-sensitive to milk products (or do not have an immediate reaction). However, they cannot lose weight, their skin is always breaking out, they have low energy, headaches, bloat, etc. While milk is most likely not the only factor contributing to their discomfort, it is certainly one of them. Fortunately and unfortunately it is in our nature to stand up for the things we love to love. I did this with soy. If we want to believe something is good for us, we are going to stand by it… even if it is detrimental. This factor makes it harder for us to acknowledge an intolerance. 
Moving on…
My point? 
We are all individuals. We are not identical. Our bodies tolerate things differently. That being said, just because our bodies tolerate things differently does not mean that something is fit for consumption for any-one.
My analogy?
Stress.
Stress is something we would all, I would imagine, like to avoid. Especially that constant, nagging stress. While some people invite drama and stress into their lives, I would not imagine anyone walking into a supermarket and choosing Stress over Bliss. Right?
That being said, WE ALL HANDLE STRESS A LITTLE BIT DIFFERENTLY.
Some of us: overeat, under eat, become overly sensitive, angry, emotional, exhausted, depressed, anxious, develop insomnia, get sick, drink, smoke, eat chocolate and sweets, eat snacky foods, go on shopping sprees, exercise, read, overanalyze, self-diagnose, throw ourselves into workaholic mode, do “too” much, do “too” little, become obsessive, aloof, OCD…
I think you catch my drift. For some people, a little bit of stress will send them over the edge, while others let it build until the discomfort is too great to manage. However, I think it is safe to say– Stress is not a good thing.
This same example can be applied to foods that are processed, high in sugar, unnatural, without nutritional value, etc. These foods are not good for any of us. Just because someone is more immediately sensitive (or hyper-sensitive) to gluten does not mean it should be enjoyed by the rest of us. It most certainly does not mean that we should take a pill so that we can have these foods that our body has told us: “No.”
The body functions as a WHOLE entity. It is an incredible machine that is designed to tell you when something is not right.
Stress makes us uncomfortable because it IS uncomfortable for the body. Foods do the same.
Nature intended for us to enjoy the best of the earth and sun so that we would not be forced to suffer.
We should listen.
Like my analogy? What are your thoughts on the matter?

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Yikes. Hot Dogs scare the living daylights out of me. What scares me more is that these dogs are a popular lunch choice for children, at sporting events, and especially popular during the summer months. Family barbecue anyone?

Don’t care to know what you are eating and how it is prepared?, or shall I say… “raised”? You should. Meats these days become more and more detrimental to ones health as the days pass. As the demand for inexpensive “eats” increases, the pressure is on to raise more animals for slaughter, and to raise them quicker, fatter, “juicier,” more “aesthetically appealing,” and errrrloaded with antibiotics?  Yup. Check out this article regarding Antibiotics and Factory Farms.

Oh… and that’s just the beginning. 

I just happened to take a look at the ingredients the other day and cringed! Besides the mixture of “mechanically separated” meats involved (enough said), the additives themselves were red flags for all sorts of digestive complications and disease.

Lets take a look:

  • Corn Syrup: A man-made sweetener created by processing corn starch.
  • Modified Corn Starch: Well… when an ingredient starts with the word “modified” it immediately rubs me the wrong way. Corn starch is just what it sounds like, a starch derived from corn. When something is “modified” it changes one or more of its physical properties. This can affect how it is absorbed and digested by the body.
  • Flavorings: This could mean a number of things but most likely it means that these flavors are highly processed chemicals that are used to imitate other more natural flavors. As with most processed foods, they are cheaper than the real thing, and probably last longer on the shelves (hence why they are common in cheap junk foods). Artificial “Flavorings” can cause a number of ailments, allergies, and behavioral problems in children and adults.
  • Dextrose: Another name for glucose, or sugar.
  • Sodium Phosphate: Refers to any sodium salt of phosphoric acid. A build up of sodium phosphate is linked to kidney failure. Also considered to be a laxative, which is why it is found in bowel cleansing enemas. They are not good for bone health.
  • Sodium Erthyorbate: Used as a preservative it has no nutritional value. It is “a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats.” (USDA)
  • Sodium Nitrate: Nitrites and nitrates are converted by the body into highly carcinogenic compounds. Carcinogenic = cancer causing. Avoid. Avoid. Avoid. 
  • Beef Collagen Casing: this just gives me the heebie jeebies just thinking about it. eeek. Lets just say… that it is derived from animals, and we’ll leave it at that. Feel free to google, or read more about it here.
On top of that… Hot Dogs are high in processed fat, calories, cholesterol, and sodium. Everything about this processed meat is largely detrimental to ones health from the way it is digested, to the lack of nutrients it provides, to the antibiotics that are being unknowingly ingested. 
Blech.
Avoid. Avoid. Avoid. 
More on hot dogs.
*And yes… I am quite aware that all Hot Dogs are not created equally but… I have no interest in packaged dogs.
Oh… and P.S. generally speaking, the more “Low Fat” a meat product (like a hot dog) claims to be, the more artificial additives it is bound to have. 
~ – ~
What are your thoughts on the matter? Do you have kids that love hot dogs? How did you switch it up? How do you feel about the ingredients in these “foods”?

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