Beverages Archives | Page 5 of 6

Halloween Fake Food Set Back

October 20, 2008

This time of year there is one specific category of not-so-natural foods that I tend to splurge on – Halloween candy!

What is it about the overflowing candy aisles and those cute mini-packages that are just too powerful to resist? I know other holidays have their candy offerings, but Halloween candy is just so much more exciting to me.

I have come up with one health-related bonus when it comes to this time of year – portion control. The little individual baggies and smaller candy bars make it easy to have just one or two a day, as opposed to opening a standard size bag and feeling the need to finish the whole thing!

Reading through a magazine recently I saw that some companies are offering some, um, enhanced versions of candy this year. That is, candy with caffeine. It looks like the new Snickers Charged candy bar has almost as much caffeine as a Red Bull!

Hmmm…if I were so inclined to get my caffeine from fake foods I do think I’d rather have a candy bar, but that is beside the point. Let’s hope these caffeinated goodies don’t make it into a lot of trick-or-treat bags this year. As if Halloween isn’t already a wild and crazy night, no need to add extra milligrams of caffeine to the mix.

So while we are talking about it, what is your favorite Halloween candy? Anything out there that you just can’t resist?

I think Skittles, Sixlets (if you can still get them) and Twix top my list. Oh, wait, and I do like candy corn. I better stop now. The list could go on forever!

Photo by Karen at MorgueFile.com

Açaí: The Real Thing

October 10, 2008

I had something incredibly interesting last night that I just have to share with my fellow health advocates so today I’m going to back to my ‘foods of Brazil’ theme.

You’ve probably heard about açaí a million times by now. I saw infomercials for it in the States last June and I think I get a spam email about Oprah and açaí in my junk mail box at least three times a week.

People go crazy over this little berry from the Amazon with its antioxidants, essential fatty acids (similar to that of olive oil) and its essential amino acid complex. It is a major powerhouse when it comes to healthy food.

Despite the fact that I am pretty far south in Brazil, it is quite the craze here as well. I’ve had the opportunity to try it in 100% juice form and mixed with other fruits. My favorite is açaí and grape juice.

Last night I got to try it in a way I never had before. It is becoming increasingly popular to eat açaí in a tigela. This is simply açaí in a bowl. They just opened a restaurant here that specializes in these treats along with juices and many fruits from the north of Brazil.

I’ve tried to figure out a way to describe eating açaí like this. The consistency is like a thick milk shake. In my selection a huge bowl of fruit – grapes, strawberries, bananas, kiwi, mango, apple, star fruit and chunks of coconut – were covered in the açaí and topped with granola.

It has to be one of the most interesting things I have ever tried. I wish I could find another word for ‘interesting,’ but I’m not sure how else to describe it. It was complex, yet simply amazing. I loved it!

There is so much açaí in it that the pigment turns your mouth practically black. Is it possible to overdose on natural antioxidants? If so, I think I probably came pretty close to the limit.

My Portuguese is awful, but the friend I was with inquired about how the açaí mixture was made. It turns out the pulp of the berries is mixed with organic sugar and guarana syrup.

In case you aren’t familiar guarana is another berry from the Amazon that contains about five times as much caffeine as coffee! There is actually a soft drink named for it that is popular here.

Considering I had my tigela at 5:00pm I didn’t sleep so well last night. I’m thinking it should really be a breakfast food.

Oh, the juice next to my bowl in the picture is cashew juice. I honestly had no idea that the cashew nut actually came from a fruit until I visited Brazil. Maybe I’ll cover that in my next ‘foods from Brazil’ post.

The Great Sweetener Debate

October 2, 2008

Sugar and sweeteners. It is amazing how such a simple taste can be such a huge topic of debate.

Everyone has different views about which sugar, herb or manufactured product is best for their sweet foods and drinks. I know that a lot of people have turned to stevia after learning all the bad news about aspartame, saccharine, and for some, sucralose.

It is natural, right?

I’ll be honest. I’ve always been a bit skeptical. I’ve never used it simply because there has been some unclear info out there regarding its safety. Now, I don’t use hard research as a basis for every decision I make. Sometimes people are ahead of the research curve.

However, for some reason, in this case, I have listened to the research. Maybe it has something to do with being burned by believing that those fake sweeteners were good for me once upon a time.

I used to religiously subscribe to the Nutrition Action Health Letter published by the Center for Science in the Public Interest. I loved the newsletter and will probably subscribe again someday, but I admit (agreeing with some of my past nutrition professors) that the center can be a bit radical with overreactions.

I do think they have good research to back them up on some of their views, though, so I check their web-site out from time to time for new info.

I came across an article that was posted about stevia. Apparently rebiana, an extract from stevia is planning to debut in soft drinks soon. The big dogs are very excited about this. Here is a quote from the article:

“Coke, Pepsi, and other companies are excited about rebiana, because it supposedly tastes better than crude stevia, which is sold as a dietary supplement in health-food stores. After all the controversies pertaining to saccharin, aspartame, and other artificial sweeteners, the food industry expects many calorie-conscious consumers to eagerly opt for this natural sweetener.”

First, let’s point out that the soda companies are not excited that this could be a new healthy option for people. They are excited that we will probably buy more of their products. Big surprise there!

The problem is that some research out there indicates that the sweetener may be linked to mutations and DNA damage. This leads to speculation regarding the possibility of it increasing cancer risk.

Right now stevia is not considered GRAS. Okay, first of all I really don’t like this term. It stands for Generally Regarded as Safe according to the FDA. Knowing something is generally regarded as safe to put in my body causes a bit of concern for me. I still question foods that even make this category.

I am all for the use of alternative medicine, herbs and the like. It is true these things have been used throughout time to cure, sweeten and do just about everything. The problem is they were used in a manner unlike how we use them today.

Case in point, mass production in soft drink products. These days there are things we eat or chemicals in other products that these natural substances can react with making them unsafe. Just something I think about.

I bring this up only to inform. As I said, many people have differing views when it comes to sugar replacers. Personally, I use plain old white sugar in moderation. I have no problem with it and aside from its overuse being associated with weight gain and diabetes I feel it can be enjoyed in moderation. Yes, I do know about the addiction speculation, but moderation is key to me. I also use honey.

So tell me, what is your preferred sweetener? Why is it the best choice for you?

Photo of Stevia rebaudiana by Ethel Aardvark, Wikimedia Commons

Mock Foods

October 1, 2008

I just love it when you are trying to come up with a post topic and one just falls into your lap. My good friend just sent me an article on fake foods. Thanks Karen!!

The wacky world of fake food published on chicagotribune.com today.

This article is entertaining and full of information. It provides an interesting look at our food history from trying to make one food look like another to all those manufactured substitutes that have snuck into our daily routine such as sugar replacers.

Some of these things are actual food made to be other foods while others are those fake products a lot of us are trying to reduce in our diets.

One interesting thing it brought up is that some foods such as peanut butter have requirements regarding the percentage of an ingredient (peanuts) that must go into the product. Other things, can contain little of the product it is actually named for.

The example mentioned involves a lawsuit filed against Kraft and their Guacamole. Apparently it is less than 2% avocado.

It even gives some reasons why fake food has become so popular.

Here are a few:
impress
deceive
fun
religious reasons
nutritional reasons

Some of the things mentioned I have never heard of. Read the article to find out more, but here are some that either brought back memories or gave me a good laugh.

Ritz Mock Apple Pie
City chicken
Turkey Bacon
Cheese-food
Mock Lobster made of soybeans????

Hope you enjoy the article as much as I did!

Photo by Hillary, www.morguefile.com

Goiaba

September 30, 2008

I thought I’d revisit my promise to introduce more of the Brazilian produce I’ve come to enjoy. Today I thought I’d talk about goiaba (pronounce goy-aba), known in English as guava.

Guava is a popular ingredient in Brazil. Almost every menu will have a dessert option that involves guava. In this case it is usually the goiabada which is like a thick jam. Of course, it is full of sugar, but very tasty.

I have had the opportunity to buy fresh guava and I do so every few weeks. Guava is a fruit that is pink on the inside and is covered by a thin green skin which is edible. The texture is probably closest to a kiwi, or somewhere between a peach and an apple. The little seeds inside, also edible, are like Grapenuts cereal.

While the fruit has a distinct musty smell it is hard to describe the flavor except for unique. It isn’t overly sweet or sour. Many people slice guava into quarters and eat each section as a fresh fruit.

To be honest, I don’t really like guava fresh like this. There is something about the flavor of the skin and those crunchy nuts that I can’t get used to eating.

I have found one way I like it though – juiced so I can drink it. Putting the guava through the juicer produces a really thick pulp. I add a little water to it and maybe a ¼ teaspoon of sugar.

Earlier this year when I was looking around the USDA web-site I found some interesting information. Yes, the nutrition dork that I am and considering the fact that I worked for a USDA grant funded program for a while, I do search around there for the latest research.

What I found out was that when it comes to antioxidants – Blueberries #1 and Guava #2.

US and Thai researches determined that guava packs an amazing amount of antioxidants. What is even more exciting is that farmers in south Florida are experimenting with the crop. We’ll still have the pesky transport issue to deal with, but this might mean more availability of guava in the U.S. You can read more about the research here.

One thing I found to be funny in the article is this line, “…to meet rising consumer demand for unusual fruits.”

I think “unusual fruit” is a bit of a relative term. Not sure why it caught my attention. Probably the whole living abroad thing has made me more sensitive to these little things.

If you asked someone who has it readily available to them, I doubt they would call it unusual. Maybe exotic, delicious or healthy would be a better term. Looks to me like they were being a little non-PC with their produce talk!

P.S. Being south of the Equator it took me a little longer, but I got my foodbuzz packet last night. This stuff is great!!

Links to a Healthy Weekend

September 20, 2008

Most weeks tend to go fast for me, but this one went incredibly fast for some reason. I’m still trying focus on Friday and it is already Saturday. Here is a little of what I enjoyed reading this week.

There is all kinds of talk about fall food around web – apples, pumpkins, sweet taters. Given my recent interest in the latter, these Turkish Sweet Potato & Apricot Rolls from Eating Out Loud look incredible. A new way to enjoy what is often just a holiday favorite.

I found this post about coconut oil on the Nourishing Gourmet and I was amazed, to say the least. I’ve always been leery of the amount of saturated fat in coconut products, even though I love them. There is some really thought provoking information provided regarding its health benefits and I’m planning to follow up with some research of my own this weekend.

Back in Skinny Jeans provided some info on what worked for her when it came to breaking free of the diet soda death grip.

Photo of Parque Barigui, Curitiba-PR, Brasil

Could It Be?

September 16, 2008

I will admit I am a huge Starbucks fan. Unlike some others I know, for me this does not translate to frequent visits. It is much too difficult for me to part with $5.

I kind of like it this way though because it has remained a real treat for me. Back home I went about 3 times a month. It would be my meeting place with friends to catch up or something to cheer me up when I was having a really bad day.

By the way, have you ever been to a Starbucks in Seattle. I’ve never heard such complex orders in my life. I actually felt a little stupid when I just ordered a non-fat latte. I felt like I should be more creative or something.

Okay, back to the point.

Well, surely you’ve noticed how desperately hard they are trying to appeal to the health conscious. Considering the fact that they have always had a skinny latte, yet now they feel the need to market it.

I’ve never really had a hard time choosing a healthy beverage there. Their pastries are a different story.

I rarely get one, but when I do it has to be a scone. Unbelievable! Luckily I have as much of a conscious about consuming 500 calories in 3 bites as I do parting with $5.

When I saw all their ads for healthy foods I thought – Here we go. Lets load ‘em up with sugar and fat replacers and call ‘em healthy.

But I got a friendly marketing email from them last night.

Could it be that they’ve actually created a truly health option? Part of the email stated,

“Together they are made from a range of great ingredients, including whole grains, fruit, nuts and seeds. None contain artificial sweeteners or high fructose corn syrup.”

Now, I haven’t seen the whole ingredient list, but this is enough to make me look into it. Here are the products if you haven’t seen them yet.

Now, I can’t say this will make me start buying breakfast there. It is really just a specialty coffee place for me. I still need to see the calorie content, but I am glad to see the bit about the sweeteners.

They may provide a better option for those frequent visitors. Well, that is as long as they don’t pair it up with a venti, whole milk, white chocolate mocha every day.

Photo by blitzkrieg, www.morguefile.com

Jell-No!

September 11, 2008

Raise your hand if you’ve ever been on any type of restrictive eating plan (aka, diet) where sugar free, fat free pudding or flavored gelatin was your main source of dessert.

Yes, my hand is up.

Not recently though. Over the past couple years whenever eating this lackluster sweet, I could immediately tell I’d eaten the chemicals.

Speaking of chemicals, is there any actual food in this stuff?

For those who may not know gelatin is made from collagen which is in animal connective tissue. I remember the day I learned this in one of my nutrition classes. I was a bit grossed out.

Connective tissue? Yum, bring on dessert!

I guess one could stretch that technically this is a natural ingredient despite the face that it is processed. It is just all the other stuff in there. Flavors, colors, and in the fat and sugar free versions, aspartame or similar sweeteners. The fat and sugar free pudding is similar as far as chemical sweeteners go.

A dessert filled with this stuff usually leaves me with a headache and feelings of sluggishness. I think it is mainly from the over consumption of aspartame.

If you think about all the desserts boxed pudding and gelatin are used for, it is usually an excess amount of the stuff. Not only do you use the pudding mix, but sugar free, fat free whipped topping as well. Too much!

I continue to be amazed how as a society we’ve accepted these foods as healthy or diet friendly. I am a believer that you are better off eating a homemade cookie or piece cake with real ingredients than a spoonful of chemicals.

No doubt this stuff has some staying power. Although in the beginning it wasn’t there to be diet food, it was more there for convenience. I learned when I read Something From the Oven that cookbooks throughout history are filled with gelatin desserts from boxed mixes.

Then the non-fat, non-sugar versions came out and it was instant low calorie, health food.

I’m guilty of indulging in a gelatin dessert and a pudding cup in the past. Speaking of this did you see the Sex and the City movie? I was just able to see it on the flight back from Ireland. I loved the part where Charlotte would only eat pudding cups in Mexico. Too funny!

Anyway, this is one of those foods that was relatively easy for me to give up. Not nearly as difficult as diet soda! However, I do think I’ve kicked the diet soda habit except for my occasional cocktail. I’m having a hard time parting with it as a mixer.

Photo by Seemann, www.morguefile.com

Back to the Tap

August 25, 2008

I’ve come across an interesting trend during my visit in Ireland.

Tap water is all the rage.

I have even seen menus that advertise both carbonated and still water from the tap on their menus. There is an effort to promote its safety and taste.

Of course, everyone knows the problems with all those plastic bottles.

I am a water advocate for sure. I try to drink about 2 liters a day. Sometimes I do fall short. When I go without water for an extended period even a morning, I can definitely tell it.

I feel sluggish and I am usually on the verge of a headache. I can also tell a huge difference in the appearance of my skin. Drinking water helps it to look clearer and healthier.

There has been a lot of talk in the media these days about how the recommendation to drink 8 cups of water a day is a myth.

Well, that is true. The recommendation has always been 8 cups of fluid. However, seeing that people steer more towards soda and sugar-laden fruit drinks as opposed to water, milk and fresh juices the recommendation slowly evolved.

The latter provide the body with lots of water and healthy fluid while the former include caffeine, sugar and chemicals.

It became important for people to take in water to promote health and I still think it is a healthy habit. I stick by the 8 cups of water recommendation to feel better, help skin and lose weight.

I am all for the tap water craze, although I’ll admit it is a switch that is taking some time. Sometimes I can really taste a difference in tap water and I don’t like it. However, for the most part, I think I’m getting used to it.

It still buy bottles every now and then when I travel, usually just for transport throughout the day.

I do hope the tap water crazy is catching on or soon does in the US. It is cheap, convenient, and of course, better for our environment.

One of my favorite meals of the trip so far has been this beauty. Steamed mussels, clams and cockles in a garlic lemon cream sauce. Then a Crawfish pizza with ham, onion and green peppers, topped with lemon creme fraiche.

Top photo of Killiney Bay, Ireland.

Same Old Suggestions

July 16, 2008

I know you’ve seen them before – those articles that pop up in all health magazines offering little tips for cutting a few calories each day. These types of articles and their tips usually elicit three different responses from me.

“Um, I am a basically healthy person and already do this.”

“What in the world?”

Then there are a few that make me say, “That is actually a great idea.”

I really support the theory behind these kinds of articles because the idea of cutting a few calories each day is perfect for weight loss and maintenance. I came across one last night that had me concerned, though. As much as health is evolving and people are increasing their awareness about real food, nutrition researchers and practitioners still can’t break some of their old fashioned suggestions.

Let me give you a few examples of the suggestions I saw.

Have diet soda instead of regular soda.
Order fat-free cream cheese.
Have fat-free fudge pops instead of chocolate.
Leave food on your plate after each meal.
Skip egg yolks.

I don’t think I need to explain the first one given my past posts. You know I’m on a mission to greatly reduce and someday eliminate diet sodas. I also don’t think synthetic fat replacers are the way to go, especially when it comes to replacing chocolate. Personally I would never substitute anything for chocolate. Even a little bit of milk variety is good for the soul, make it dark and it is good for your heart too.

When it comes to leaving food on your plate, this is something I’ve struggled with from a wastefulness stand point. While I don’t think we should consume huge portions, I think it is irresponsible to waste the food we are given. A better suggestion for me is to split the meal in half and take some home or order a smaller portion.

While I love egg whites and their health benefits as much as the next nutritionally conscious person, I see a place for egg yolks in the diet. Egg yolks are brain food. While you save calories (about 70 in the yolk, versus 17 in the white) and fat by choosing whites you are also loosing some pretty beneficial nutrients for the mind. For example, egg yolks contain necessary choline, a nutrient that also plays a role with the metabolizing and accessibility of folic acid.

Yes, there is the cholesterol concern, but a person can eat a few egg yolks a week and maintain health. Just keep your cholesterol intake throughout the rest of your day in check.

In fairness, the article did have some decent, applicable tips. Things like diluting juice with water and leave the butter off popcorn. You can check it out here to see for yourself.

Seeing the suggestions as mentioned above just reminds me that we have a long way to go before real food is supported as healthy over fat-free, sugar-free versions. I think there has been a lot of progress over the years. I’m just wondering when we’ll get to the point of stopping suggestions for diet soda for health reasons. Why not sparkling water? Or why not encourage full, rich foods in moderation for health? Hmm…maybe I should write my own article.

Photo courtesy of Free Range Stock