Science's Quest to Banish Fat in Tasty Ways - New York Times:
Seems that old ways die hard
"With two-thirds of Americans considered overweight and yet many professing a desire to eat healthier, every major food producer and food-ingredient company has ordered its scientists to find the holy grail: products that either have less bad stuff - fat, white flour, sugar and salt - or more good stuff like whole grains, fiber and fish oil.
Some of these food additives are natural and some are not. But even those that are natural hardly evoke images of a country harvest. Fat-repellent coatings, after all, do not grow on trees.
Coming soon to your grocery store, for example, could be salty corn chips cooked in oil but that are marketed as healthy because the addition of chemically modified starches make them high in fiber. Labeled simply as 'modified cornstarch,' this additive cannot be broken down until it reaches the colon, much like the natural fiber found in fruit and vegetables. Also coming soon: bread containing microscopic capsules of fish oil, enabling food companies to contend that the bread is 'heart-healthy' because of the cholesterol and triglyceride-lowering omega-3 fatty acids found in fish oil."
and
""What this does is to turn food into medicine," said Professor Nestle. "Omega-3's occur naturally in food like fish, chicken and eggs, and plants to a lesser extent. Why do we need to get it from bread?"
One reason may be that products that can be marketed as healthier often generate higher sales and fatter profits for food companies. PepsiCo, for instance, reports that sales of its healthier "Smart Spot" items - products like Baked Lay's potato crisps, Tropicana orange juice, Diet Pepsi and Quaker oatmeal - are growing at double the pace of other products.
Foods labeled as healthy also present a show of good faith to administration officials, members of Congress, consumer groups and trial lawyers, who all monitor the food industry's response to the nation's obesity problem. "
"
Thursday, August 11, 2005
Tuesday, May 17, 2005
Whole Wheat Pasta!
Most Improved Pasta - New York Times: "
Whole-wheat pasta contains the entire grain seed, usually referred to as the kernel. The kernel has three components: the bran, the germ and the endosperm. The bran and the germ contain a host of vitamins, minerals and fiber, some of which are lost in the refining process. So a two-ounce serving of whole-wheat pasta can contain five to seven grams of fiber, more than a typical serving of old-fashioned oatmeal. Refined pasta has only about two grams.
Food manufacturers of whole-grain foods - think of all the good-tasting whole-grain breads that have recently appeared - are making pasta available in dozens of shapes and sizes, including lasagna, linguine, rotini and fusilli. They are making them not only with whole wheat, but also with spelt, brown rice, buckwheat, kamut and farro."
and
"Consumers are looking for ways to improve their health," Mr. Mendelson ( of Grocery Headquarters Magazine) said. "No. 1 is the taste factor; the other is perceived value in terms of nutrition. They want products that are healthier for them, but if the product doesn't taste good enough, consumers will abandon it."
When the new dietary guidelines for Americans were announced by the federal government in January, recommending at least three ounces of whole grains a day, the public had already begun to abandon low-carb diets because many found they did not work.
"People have decided to go back to carbs," said Bridget Goldschmidt, managing editor of Progressive Grocer, a trade publication for the supermarket industry. "But they are going to what they perceive to be healthier carbs. Whole grains have integrity."
Whole-wheat pasta contains the entire grain seed, usually referred to as the kernel. The kernel has three components: the bran, the germ and the endosperm. The bran and the germ contain a host of vitamins, minerals and fiber, some of which are lost in the refining process. So a two-ounce serving of whole-wheat pasta can contain five to seven grams of fiber, more than a typical serving of old-fashioned oatmeal. Refined pasta has only about two grams.
Food manufacturers of whole-grain foods - think of all the good-tasting whole-grain breads that have recently appeared - are making pasta available in dozens of shapes and sizes, including lasagna, linguine, rotini and fusilli. They are making them not only with whole wheat, but also with spelt, brown rice, buckwheat, kamut and farro."
and
"Consumers are looking for ways to improve their health," Mr. Mendelson ( of Grocery Headquarters Magazine) said. "No. 1 is the taste factor; the other is perceived value in terms of nutrition. They want products that are healthier for them, but if the product doesn't taste good enough, consumers will abandon it."
When the new dietary guidelines for Americans were announced by the federal government in January, recommending at least three ounces of whole grains a day, the public had already begun to abandon low-carb diets because many found they did not work.
"People have decided to go back to carbs," said Bridget Goldschmidt, managing editor of Progressive Grocer, a trade publication for the supermarket industry. "But they are going to what they perceive to be healthier carbs. Whole grains have integrity."
Tuesday, May 03, 2005
Oprah sings praises of whole grains
Food Solutions: Whole Grains
To ward off cancer, esp cancer of the colon.
"World-renowned heart surgeon Dr. Mehmet Oz says that if we can work on our fiber and water intake, our digestive systems could dramatically improve.
High fiber comes in vegetable form: artichokes, lima beans, soybeans," he says. "You can get fruits that have lots of fiber like grapefruit, blackberries and raspberries.
Another fantastic source of fiber is whole grains. Dr. Oz says that eating whole grains isn't just the latest craze—they offer multiple benefits to your health. You may have already heard about the health benefits of whole wheat bread and oatmeal, but now doctors say other whole grains like spelt, bulgar and quinoa can reduce cholesterol and high blood pressure and even help prevent heart disease, cancer, and diabetes. They say that whole grains help flush fat and cholesterol out of your system and provide powerful antioxidants that help you stay healthier, look younger and live longer. The USDA just recently recommended eating at least three servings a day."
and
""Whole grains are an insoluble fiber, so it pulls water with it and it binds to all the other stuff you're eating that may not be so good for you."
To ward off cancer, esp cancer of the colon.
"World-renowned heart surgeon Dr. Mehmet Oz says that if we can work on our fiber and water intake, our digestive systems could dramatically improve.
High fiber comes in vegetable form: artichokes, lima beans, soybeans," he says. "You can get fruits that have lots of fiber like grapefruit, blackberries and raspberries.
Another fantastic source of fiber is whole grains. Dr. Oz says that eating whole grains isn't just the latest craze—they offer multiple benefits to your health. You may have already heard about the health benefits of whole wheat bread and oatmeal, but now doctors say other whole grains like spelt, bulgar and quinoa can reduce cholesterol and high blood pressure and even help prevent heart disease, cancer, and diabetes. They say that whole grains help flush fat and cholesterol out of your system and provide powerful antioxidants that help you stay healthier, look younger and live longer. The USDA just recently recommended eating at least three servings a day."
and
""Whole grains are an insoluble fiber, so it pulls water with it and it binds to all the other stuff you're eating that may not be so good for you."
Monday, May 02, 2005
Putting The New Food Pyramid To Work
Putting The New Food Pyramid To Work
From Business Week...excerpt :
" You don't have to become a vegetarian to incorporate healthy foods into your diet. Nutritionists favor such tricks as adding fruit to whole grain breakfast cereals, topping pizza with vegetables, or adding fruits and vegetables to standard recipes. Serve a vegetable as the first course of the evening meal -- you'll eat more of it because you're hungry. For fussy children who don't like veggies floating in their pasta sauces or soups, puree the ingredients in the blender first.
The food pyramid recommends switching at least half your grains to whole grains. Dr. Walter C. Willett of Harvard School of Public Health complains that this advice falls short -- all grains should be whole, since white flour and other processed grains can contribute to heart disease. As a start, always look for the word "whole" on bread and cereal labels. If the main ingredient on a multigrain bread is enriched wheat flour, for example, it does not contain whole grain. Mix brown rice and whole wheat pasta with their refined counterparts to get used to the taste. And add sweeteners to a healthy cereal at the table rather than buying presweetened brands; you'll consume a lot less sugar.
From Business Week...excerpt :
" You don't have to become a vegetarian to incorporate healthy foods into your diet. Nutritionists favor such tricks as adding fruit to whole grain breakfast cereals, topping pizza with vegetables, or adding fruits and vegetables to standard recipes. Serve a vegetable as the first course of the evening meal -- you'll eat more of it because you're hungry. For fussy children who don't like veggies floating in their pasta sauces or soups, puree the ingredients in the blender first.
The food pyramid recommends switching at least half your grains to whole grains. Dr. Walter C. Willett of Harvard School of Public Health complains that this advice falls short -- all grains should be whole, since white flour and other processed grains can contribute to heart disease. As a start, always look for the word "whole" on bread and cereal labels. If the main ingredient on a multigrain bread is enriched wheat flour, for example, it does not contain whole grain. Mix brown rice and whole wheat pasta with their refined counterparts to get used to the taste. And add sweeteners to a healthy cereal at the table rather than buying presweetened brands; you'll consume a lot less sugar.
Friday, April 22, 2005
MyPyramid.gov - Inside The Pyramid - What foods are in the grain group?
MyPyramid.gov - Inside The Pyramid - What foods are in the grain group?
Link is to the USDA "My Pyramid" and, in particular, the grains.
Also :Tips
Of course, we think that Spelt is your best choice!
Link is to the USDA "My Pyramid" and, in particular, the grains.
Also :Tips
Of course, we think that Spelt is your best choice!
Sunday, April 10, 2005
Whole Grains Council Research Reports
Whole Grains Council
A series of good postings on Whole Grains and Health.
From heart diease and diabetes to weight and cancer.
A series of good postings on Whole Grains and Health.
From heart diease and diabetes to weight and cancer.
Friday, April 08, 2005
MSNBC - Whole-grain food: Good (for you) in many ways
MSNBC - Whole-grain food: Good (for you) in many ways
From the NBC Today Show:
"Q: What food group is so nutritious it can help you reduce your risk for major diseases, improve regularity and help reduce weight (and also is chewy, delicious and filling)?
A: Whole grains!"
Yup, we knew that, but here's more comments :
"Why are whole grains so important?
Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. The outer skin of the seed is the B vitamin-, antioxidant- and fiber-rich bran; the germ (or embryo) holds the protein, minerals and healthy fats; and the endosperm (the main part of the grain between the bran and the germ) has the proteins, carbohydrates and smaller quantities of vitamins and minerals. The bran and germ contain 25 percent of the protein in whole grains and many nutrients. When highly processed, these valuable nutrients and proteins are lost (not to mention healthful fiber).
How do whole grains fight disease?
One of the most important things in whole grains is fiber, a key to good intestinal health and lower cholesterol levels. If you don’t eat foods with enough fiber, toxins increase and stay in the body, which can lead to chronic constipation, lethargy and the potential for disease. The other healthful ingredients in whole grains play an important part in overall health: Antioxidants, phytochemicals, vitamins, minerals and protein in whole grains keep our bodies healthy, operating efficiently and increase our strength.
Research has shown that just three daily servings (or 48 grams) of whole grains can reduce the risk of heart disease by 25 percent to 36 percent, strokes by 37 percent, Type II diabetes by 21 percent to 27 percent, digestive system cancers by 21 percent to 43 percent and hormone-related cancers by 10 percent to 40 percent. Although whole grains are best, partially processed ones also offer healthful benefits. If the grain has been cracked, crushed, rolled, extruded, lightly pearled and/or cooked but retains both the bran and germ, it will deliver approximately the same rich balance of nutrients found in the original grain seed. "
---
Important Point :
"Only 10 percent of the supermarket inventory is whole grains or foods made with whole grains. That means it’s important to read labels of packaged food products. One key to making good choices is to remember that whole-grain means ALL the nutrients are still in the food; white flour and products made from white flour means ALL or most of the nutrients are processed out."
From the NBC Today Show:
"Q: What food group is so nutritious it can help you reduce your risk for major diseases, improve regularity and help reduce weight (and also is chewy, delicious and filling)?
A: Whole grains!"
Yup, we knew that, but here's more comments :
"Why are whole grains so important?
Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. The outer skin of the seed is the B vitamin-, antioxidant- and fiber-rich bran; the germ (or embryo) holds the protein, minerals and healthy fats; and the endosperm (the main part of the grain between the bran and the germ) has the proteins, carbohydrates and smaller quantities of vitamins and minerals. The bran and germ contain 25 percent of the protein in whole grains and many nutrients. When highly processed, these valuable nutrients and proteins are lost (not to mention healthful fiber).
How do whole grains fight disease?
One of the most important things in whole grains is fiber, a key to good intestinal health and lower cholesterol levels. If you don’t eat foods with enough fiber, toxins increase and stay in the body, which can lead to chronic constipation, lethargy and the potential for disease. The other healthful ingredients in whole grains play an important part in overall health: Antioxidants, phytochemicals, vitamins, minerals and protein in whole grains keep our bodies healthy, operating efficiently and increase our strength.
Research has shown that just three daily servings (or 48 grams) of whole grains can reduce the risk of heart disease by 25 percent to 36 percent, strokes by 37 percent, Type II diabetes by 21 percent to 27 percent, digestive system cancers by 21 percent to 43 percent and hormone-related cancers by 10 percent to 40 percent. Although whole grains are best, partially processed ones also offer healthful benefits. If the grain has been cracked, crushed, rolled, extruded, lightly pearled and/or cooked but retains both the bran and germ, it will deliver approximately the same rich balance of nutrients found in the original grain seed. "
---
Important Point :
"Only 10 percent of the supermarket inventory is whole grains or foods made with whole grains. That means it’s important to read labels of packaged food products. One key to making good choices is to remember that whole-grain means ALL the nutrients are still in the food; white flour and products made from white flour means ALL or most of the nutrients are processed out."
Tuesday, April 05, 2005
The Whole Story - Fiber, Whole Grains, & Health
From Today's Dietitian
"The nature of whole grains, with their inherent fibrous structure, has proven to have many health benefits. From lowering lipid levels to staving off diabetes and cancer to controlling blood pressure and helping with weight maintenance, whole grains can act as medicine in the body. The American Heart Association sees the power of whole grains in maintaining a healthy heart and recommends that individuals consume at least six servings per day of whole grain products such as oatmeal, cereal, bread, and brown rice."
Wonderful article covering many of the benefits of whole grains in your diet.
"The nature of whole grains, with their inherent fibrous structure, has proven to have many health benefits. From lowering lipid levels to staving off diabetes and cancer to controlling blood pressure and helping with weight maintenance, whole grains can act as medicine in the body. The American Heart Association sees the power of whole grains in maintaining a healthy heart and recommends that individuals consume at least six servings per day of whole grain products such as oatmeal, cereal, bread, and brown rice."
Wonderful article covering many of the benefits of whole grains in your diet.
Friday, April 01, 2005
The Minimalist: Leek Sauce in a Trice
The New York Times > Dining & Wine > The Minimalist: Leek Sauce in a Trice
Good ideas for pasta
Check Earthy.com for wild leeks in season
Earthy Delights
Recipe: Pasta With Leeks and Parsley
Published: March 30, 2005
Time: 30 minutes
3 big or 4 medium leeks (at least a pound, total)
Salt and pepper
4 tablespoons extra virgin olive oil or butter
2 cloves garlic, peeled and lightly crushed
2 or 3 dried red chilies
½ red bell pepper or 1 tomato, minced
1 pound spaghetti, linguine or other long pasta
¾ cup chopped fresh parsley leaves.
1. Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
2. Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
3. Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
Yield: 4 servings.
Good ideas for pasta
Check Earthy.com for wild leeks in season
Earthy Delights
Recipe: Pasta With Leeks and Parsley
Published: March 30, 2005
Time: 30 minutes
3 big or 4 medium leeks (at least a pound, total)
Salt and pepper
4 tablespoons extra virgin olive oil or butter
2 cloves garlic, peeled and lightly crushed
2 or 3 dried red chilies
½ red bell pepper or 1 tomato, minced
1 pound spaghetti, linguine or other long pasta
¾ cup chopped fresh parsley leaves.
1. Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
2. Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
3. Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
Yield: 4 servings.
Sunday, March 27, 2005
Hearty Pasta for Hearty Weather
The New York Times: Premium Archive
The following is interesting but a much better deal is Purity Foods Whole Spelt pasta's
---
By FLORENCE FABRICANT
Published: January 12, 2005, Wednesday
This is the time of year to come home to a bowl of earthy, rustic pasta tossed with chunks of sausage and bold, garlicky sautéed broccoli rabe beneath a drift of tangy pecorino. An excellent choice for the pasta would be the artisanal brand Latini, especially its nutty-tasting farro pasta, made with spelt, an ancient wheatlike grain. The pasta is cut on traditional bronze dies, resulting in a rough texture designed to sop up the ingredients that dress it. At www.gustiamo.com, 10 shapes of farro pasta are available, each $6.50 for a 1.1-pound box plus shipping. For sausage, the short mezzi rigatoni is best. But the pastas also take beautifully to thick vegetable-based sauces and sturdy ragus made with canned San Marzano tomatoes. And your classic carbonara will never be the same. It's worth noting that farro pasta cooks faster than regular pasta, so shave a couple of minutes off the boiling.
Published: 01 - 12 - 2005 , Late Edition - Final , Section F , Column 4 , Page 9
The following is interesting but a much better deal is Purity Foods Whole Spelt pasta's
---
By FLORENCE FABRICANT
Published: January 12, 2005, Wednesday
This is the time of year to come home to a bowl of earthy, rustic pasta tossed with chunks of sausage and bold, garlicky sautéed broccoli rabe beneath a drift of tangy pecorino. An excellent choice for the pasta would be the artisanal brand Latini, especially its nutty-tasting farro pasta, made with spelt, an ancient wheatlike grain. The pasta is cut on traditional bronze dies, resulting in a rough texture designed to sop up the ingredients that dress it. At www.gustiamo.com, 10 shapes of farro pasta are available, each $6.50 for a 1.1-pound box plus shipping. For sausage, the short mezzi rigatoni is best. But the pastas also take beautifully to thick vegetable-based sauces and sturdy ragus made with canned San Marzano tomatoes. And your classic carbonara will never be the same. It's worth noting that farro pasta cooks faster than regular pasta, so shave a couple of minutes off the boiling.
Published: 01 - 12 - 2005 , Late Edition - Final , Section F , Column 4 , Page 9
Tuesday, March 22, 2005
Tuesday, March 01, 2005
Sunday, February 20, 2005
Arizona Republic on Whole Grains
The whole truth about whole grains
Mary Beth Faller
The Arizona Republic
Feb. 8, 2005 12:00 AM
The government's new dietary guidelines, released last month, emphasize that Americans need to eat fewer calories and exercise more. More specifically, the food we eat should be more nutritious.
One way to do that is to substitute whole-grain foods, such as brown rice or whole-wheat bread, for refined-grain foods, such as white bread and bagels. It isn't that hard to do, says Kelli Morgan, a registered dietitian at Paradise Valley Hospital.
How's this for why to look for whole grain products:
---
Q: Why is whole grain better?
A: Whole grains have more fiber, double the calcium, six times more magnesium and four times more potassium.
Some people probably don't know that the antioxidants found in grains are not present in fruits and vegetables. Antioxidants are important for fighting cancer. Studies have shown that people who eat whole grains have lower body- mass index, lower total cholesterol and a lower waist-to-hip ratio. Epidemiological studies on a variety of different populations noted that people who eat three daily servings of whole grains reduced their risk of heart disease, stroke, type-2 diabetes and digestive-system cancers.
---
Mary Beth Faller
The Arizona Republic
Feb. 8, 2005 12:00 AM
The government's new dietary guidelines, released last month, emphasize that Americans need to eat fewer calories and exercise more. More specifically, the food we eat should be more nutritious.
One way to do that is to substitute whole-grain foods, such as brown rice or whole-wheat bread, for refined-grain foods, such as white bread and bagels. It isn't that hard to do, says Kelli Morgan, a registered dietitian at Paradise Valley Hospital.
How's this for why to look for whole grain products:
---
Q: Why is whole grain better?
A: Whole grains have more fiber, double the calcium, six times more magnesium and four times more potassium.
Some people probably don't know that the antioxidants found in grains are not present in fruits and vegetables. Antioxidants are important for fighting cancer. Studies have shown that people who eat whole grains have lower body- mass index, lower total cholesterol and a lower waist-to-hip ratio. Epidemiological studies on a variety of different populations noted that people who eat three daily servings of whole grains reduced their risk of heart disease, stroke, type-2 diabetes and digestive-system cancers.
---
Wednesday, February 09, 2005
Selling Wholesomeness in the Breakfast Bowl
Interesting piece in the NYTimes on Whole Grains in the market and the new marketing push
click here for the article Eating Well: Selling Wholesomeness in the Breakfast Bowl
"Whole grains" are buzz words for 2005. One market research firm, Mintel, has declared them the ingredient of the year. On Monday, Post cereals announced its lineup of whole grain cereals. The rush brings back memories of the late 1980's and the oat bran craze , which lost steam as soon as oat bran potato chips appeared on the market.
But whole grains are different. They are not unnatural additions to food, the way oat bran was for most products. White flour did not become popular until after the Civil War, when the invention of the steel roller mill made the refining process cheap. But the process of refining grains strips them of much of their vitamin, mineral and fiber content. That is why ready-to-eat cereals are fortified with many - though not all - of those lost vitamins and minerals. Fiber is not added back.
The whole grain movement received an important boost when the federal dietary guidelines, released last month, suggested that half of the recommended grain servings consumed by Americans be whole grains, particularly because of their fiber content. Whole grains now make up only 5 percent of the grains eaten by Americans.
click here for the article Eating Well: Selling Wholesomeness in the Breakfast Bowl
"Whole grains" are buzz words for 2005. One market research firm, Mintel, has declared them the ingredient of the year. On Monday, Post cereals announced its lineup of whole grain cereals. The rush brings back memories of the late 1980's and the oat bran craze , which lost steam as soon as oat bran potato chips appeared on the market.
But whole grains are different. They are not unnatural additions to food, the way oat bran was for most products. White flour did not become popular until after the Civil War, when the invention of the steel roller mill made the refining process cheap. But the process of refining grains strips them of much of their vitamin, mineral and fiber content. That is why ready-to-eat cereals are fortified with many - though not all - of those lost vitamins and minerals. Fiber is not added back.
The whole grain movement received an important boost when the federal dietary guidelines, released last month, suggested that half of the recommended grain servings consumed by Americans be whole grains, particularly because of their fiber content. Whole grains now make up only 5 percent of the grains eaten by Americans.
Tuesday, February 08, 2005
Initial posting
This posting is to display font and general text appearance
Over time, we’ll post information that relates to the health benefits of whole grains, in particular, spelt, with citations and links to other sites with relevant information
We may solicit client/customer feedback and post recipes
We will be able to post announcements of new products and promotions
Much more to come down the road
Over time, we’ll post information that relates to the health benefits of whole grains, in particular, spelt, with citations and links to other sites with relevant information
We may solicit client/customer feedback and post recipes
We will be able to post announcements of new products and promotions
Much more to come down the road
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