Supermarket Rules

• Work the Edges - For the most part, the healthiest food in the supermarket can be found around the edges of the store - meats, seafood, dairy, and produce. The inner aisles of the store are dominated by boxes, bags, and cans.
• Look High and Low - Many supermarkets charge "slotting fees" to food companies who want prime food placement on shelves - eye level (or kids' eye level in the case of candy and sugary cereals). Thus healthy food (from smaller companies) can normally be found more on the top and bottom shelves.

• Go for Fewer Ingredients - When you must choose from two or more competing products, one of the easiest ways to tell which is better for you is to choose the one with fewer ingredients.  For example, real peanut butter has only two ingredients - peanuts and salt.
• Watch the Totem Pole - Think of the ingredient list as a totem pole.  The ingredients at the top are the most abundant in the product.  So if you are trying to avoid corn syrup, you are better off with a product that lists it 10th in the ingredient list as opposed to a product which has it listed second.

Hope this helps everyone! I hope to be posting weekly from this point forward.

Ingredient Highlight: Asparagus

I think asparagus is one of my favorite vegetables - it can be served warm or hot, and blends well many different types of food. For example, asparagus is a staple green in the Norwegian society, along with fish and potatoes, but with the right sauce can also be served with almost any Asian cuisine. A great spring/summer vegetable, asparagus provides the body with ample amounts of folate, a B vitamin that protects the heart by helping to reduce inflammation. Asparagus also provides huge amounts of vitamin K, along with large doses of vitamins A and C. The many different nutrients in asparagus have anti-aging functions, can protect against cancer, can prevent osteoporosis, reduce the risk of heart disease, and can help prevent birth defects.

Asparagus is a perennial garden plant in the Lily family (Liliaceae). While over 300 varieties of asparagus have been found, only 20 are edible. While the most common variety of asparagus is green in color, you can find two other edible varieties in stores. White asparagus (which has a more delicate flavor and tender texture) is grown underground to inhibit the development of chlorophyll content, thus creating its distinctive white coloring. It is usually found canned, although you may find it fresh in some select shops. The other edible variety of asparagus is purple, is much smaller than the green or white variety (usually just 2 to 3 inches tall) and features a fruitier flavor. This variety also provides health benefits from phytonutrients called anthocyanins that produce its purple color.

When at the store, you may notice that some asparagus spears are thin and some are thicker. The thick ones are best for roasting or steaming. I find steaming the best and also very quick. The thin spears are ideal for the grill or if you are planning to sautée. Before cooking or consumption, the woody end of the stem should be snapped off. Asparagus may be served warm or cold, with many different seasonings or in many different types of sauce. Look for asparagus recipes coming soon!


Peak season: March to June
Tip: Asparagus has a much higher respiration rate than most vegetables, which means that it should be consumed within 48 hours of purchase

Why Eating Makes Us Feel Good

Everybody eats.  And many of us eat and eat and eat. Having a full stomach makes us feel good and content. But why do many of us overeat...continuing to stuff ourselves even when we are full?

Evolution has given us the instinct to eat a lot every time we can, preparing for hard times. It's the drive to survive, like squirrels storing up for the winter. It's also fueled by competition: beating others to the food.  And as for that warm, content feeling after eating a meal, scientists studying that good feeling call it ingestion analgesia, literally pain relief from eating. Despite the modern environment bombarded by appetizing advertisements and fast food, the wiring in the human brain hasn't changed. The reward circuits in the brain still release chemicals that comfort and satisfy.


The body rewards fatty, salty, and sugary foods by releasing endogenous opioids, chemicals which help control pain. A study published in Nature Neuroscience recently suggests that high-fat, high-calorie foods affect the brain in much the same way as cocaine and heroin. According to this study, when rats consume these foods in great enough quantities, it leads to compulsive eating habits that resemble drug addiction.

It is this addiction to foods that are bad for us that has helped to cause the current obesity crisis in the United States, and many other parts of the world. Our brains tell us that we are full, but we ignore ourselves because evolution tells us to keep eating. We need to learn to listen, and I leave you with a few tips that might help:

• STOP EATING when you are full
• Eat when you feel hungry, because if you wait too long to eat (become 'starving') then you are more likely to overeat.
• Eat slowly - give your brain time to figure out that you have eaten, and are full. The dinner table is not a competition of which family member (or apartment mate) can finish first (if it was, I would consistently lose)

Pizza Perfect

Pizza - one of the staple foods of your average college student. Probably one of the reasons for the freshman fifteen, and definitely not the best food for you.

The average slice of cheese pizza contains 300 calories and 11 grams of fat. A good way to save on the fat is to order your pizza with part-skim cheese, which will save you up to 24g of fat per pie. When ordering, try to avoid the most destructive toppings - pepperoni, sausage, ground beef, and extra cheese.

Fun (ish?) pizza facts:

• A standard pizza in Italy contains 500 to 800 calories
• A medium cheese pizza from Pizza Hut has over 2,150 calories
• About 3 billion pizzas are sold in the U.S. each year, 400 million of which come from Domino's
• Pizza is the 4th most-craved food among Americans (after cheese, chocolate, and ice cream)
• Dipping sauces from major pizza chains can contain up to 18 grams of fat per little tub
• You save 20 to 50 calories per slice by blotting away the excess oils - not much, but if you're eating a few slices it adds up

Try adding vegetables to your usual pizza order to get some of the nutrients your body needs. Some of the best toppings are green peppers, mushrooms, onions, roma tomatoes, pineapple, chicken, broccoli, and spinach. Also, add a packet of crushed red peppers to your pizza - the capsaicin in the pepper has been shown to stimulate metabolism. There are definitely ways to make your pizza healthier, just try to avoid eating a pie for dinner every night. Portion control is key with foods like pizza.

Good at home pizza tools:

• Cuisinart AMB-14PP Chef's Classic Nonstick Bakeware 14-Inch Pizza Pan
• Oxo Good Grips 4-Inch Pizza Wheel
• Norpro Deluxe Pastry & Pizza Roller

Kitchen Starters

Many times, people ask me how to get started cooking.  They are generally moving into an apartment for the first time, or are just making the (very healthy) shift away from only eating frozen dinners.  I have decided to compile my own list of (non-perishable) ingredients that I always keep in stock around my kitchen, and that I think everyone else should keep in theirs.

General Items

Oils - extra virgin olive oil, vegetable oil
Condiments - soy sauce (low sodium), ketchup, mustard, balsamic vinegar


Herbs and Spices
Seasonings - Morton's table salt, black pepper
Herbs - oregano, basil, rosemary, parsley (all dried), bay leaves
Spices - garlic powder, ground cinnamon, mustard powder, smoked paprika


Baking and Dry Goods
Sugars - granulated sugar, brown sugar, (powdered sugar if you intend to bake a lot)
Other Sweets - honey, maple syrup, almonds or mixed nuts
Baking - whole wheat flour, baking powder, baking soda, vanilla extract, almond extract
Other - pasta, rice, stock cubes: vegetable, chicken, and beef


Freezer Items
Vegetables - broccoli, green beans, peas, sweet corn
Other - fruit (see previous post), shrimp

This list is just an outline of the kind of things you may want to stock up on when you start to cook more seriously.  Generally, buy what you can (not all at once), and discover what ingredients are used in the recipes you like best.  Most of these items will sit happily in your pantry or freezer for months, and having them nearby will help you get a bit more creative in the kitchen.


Let me know (comment below) if you think I missed something vital. =)

Ingredient Highlight: Spinach

Ah, the second ingredient highlight.  I hope you've enjoyed eating all those dishes that you made with apples in the past few days...but it's now time to go out and buy the next great ingredient, spinach.  Spinach is low in calories (it's actually a negative calorie food), yet extremely rich with vitamins, minerals, and other nutrients.  Notably, spinach is a good source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, and selenium. Whew...no wonder spinach is called a superfood (and no wonder it was Popeye's food of choice).

Health Benefits: Spinach helps to combat or prevent

• Increased carbohydrate and fat metabolism
• May reduce hunger and food intake
• Acidosis
• Anemia
• Atherosclerosis
• Bleeding gums
• Breast, cervical, prostate, stomach, and skin cancers
• Migraines
• Colitis
• Poor digestion
• Stomach Ulcers
• Macular degeneration
• Night blindness
• Development of cataracts
• High blood pressure
• Osteoporosis

Peak Season: March to May


How to Pick: Go for bunches that are green and crisp with no spots or yellowing.  Thin stems are better as thicker stems are a sign of bitterness.  Make sure to clean spinach thoroughly before eating it, as spinach tends to collect sand, soil, and pesticides.

Cooked or Raw?
Spinach can be great on salads (as a main type of lettuce, or even part of a leafy green lettuce mix), or sautéed and put into many different dishes.  Personally, I like to add sauteed spinach to my pasta sauces to give them an extra health kick.  To me, spinach is one of the few foods that tastes great cooked or raw...but which is better for you?  In short, both, and here's why.

• Cooked - cooking releases beta-carotene and lutein, and it also neutralizes oxalic acid or oxalate, a compound that inhibits the absorption of both calcium and iron.  Therefore, don’t reuse the cooking water from spinach.  It’s recommended that you boil spinach quickly – just for a minute!
• Raw - vitamin C and folate are heat-sensitive, so have spinach on a salad to get the most of these nutrients

As per my earlier post, spinach does lose nutrients, even when refrigerated well.  Use spinach as soon as possible, because after eight days, most of the nutrients are gone.  And that's not eight days from when you bought it - it's eight days from when it was harvested.  Just remember to eat your vegetables...fast.

Breakfast On-The-Go

I personally don't have tons of time in the morning to eat a full, balanced breakfast like I should. Having an entire bowl of cereal, a piece of fruit, and orange juice takes quite a bit of time - and I know we are all on the go all the time.  This prompts the question, can I eat a healthy breakfast on the go?  The answer, quite simply, is yes.  However, there are many pitfalls in the breakfast on the go route.

Fruit - Just having a simple apple or banana before school or work will give you many of the nutrients you need to start your day off right.  You might miss your morning dose of protein, but overall you're doing okay.

Carnation Instant Breakfast - All you have to do is add the powder to a glass of milk, stir, and drink.  This packet of "No Sugar Added Rich Milk Chocolate" added to 8 ounces of skim milk will only run you 150 calories, give you one-quarter of your daily protein, just half a gram of fat, and no saturated fat.

Bar Food - No, not chicken wings or a hamburger and fries, I'm talking about cereal bars, energy bars, and protein bars.  These are easy to prepare (just tear it open), easy to eat with one hand, and don't make a big mess.  There are dozens of varieties of these types of bars, so buyer beware.  Read the nutrion information on the package - make sure your bar is not so high in fat or sugar that you are essentially eating a candy bar.  Try to buy a product with less than 15 grams of sugar per bar (unless you're going to double up).  Also, if the first ingredient is high fructose corn syrup (essentially high-sugar sugar) then put the package back on the shelf.  Anything with a lot of fiber, grains, and fruit (real fruit, not fake sugary fruit) will help start your day off right.  If you're overwhelmed and don't know where to start, then check out Fiber One, Kashi, and Nature Valley at your local store.


Arguably we can't eat the healthiest foods all the time, but we can try to pick up something that helps pick us up in the morning.


P.S. If you want to pick something up on the road, here's a list of the best fast-food breakfasts out there. 

Ingredient Highlight: Apple

"An apple a day keeps the doctor away"

How many times have we heard this phrase in our lifetimes? Do apples really deserve this much praise, or is it just a way for parents to get their children to eat fruit?  Well the answer is simple: apples are good for you, and (red) delicious.

Since this is the first ingredient highlight, I'm not really sure what people want to hear, so I'm just going to have a few different sections - let me know what you like or don't like so I can adjust for future ingredient highlights.

First, a little bit of background.  There are over 7,500 different varieties of apples grown worldwide, about a third of which are grown in the United States.  Charred apples have been found in prehistoric caves in Switzerland, and the apple was the favorite fruit of the ancient Greeks and Romans.

Apples have a number of health benefits, even though they are lower in vitamin C than most other fruits and vegetables.  Some of the most notable benefits are:

• Prevention of dementia
• Increase in bone density
• Decreased levels of bad cholesterol (LDL)
• Helps with weight loss
• Prevention of breast, colon, liver, lung, and prostate cancers

Apples are a great source of fiber (about 5g per apple).  In fact, two-thirds of the fiber and lots of antioxidants are found in the peel.  So DON'T peel your apples.  However, I would personally suggest that you buy certified organic apples (really you should buy organic for any fruit or vegetable where you eat the skin).  Why buy organic?  Well, in the case of apples, many apples have commercial grade wax applied after harvesting and cleaning.  Did you really think your apples were that shiny all on their own?  Not only is eating wax a tad disgusting, but the wax coating actually traps pesticides used when growing the apples.  In fact, apples are one of the top twelve pesticide containing foods.  So I'll reiterate: buy organic.

Wax scraped from a commercially sold apple

Peak Season: September to May
Tip: Apples ripen six to ten times faster at room temperature than if they are refrigerated

Apple Gadgets: (Yes, I know I really love my gadgets)

Oxo Good Grips Apple Corer and Divider

Cuisipro Apple Corer

Not only are apples great to eat as an afternoon snack, they are a wonderful ingredient for all types of recipes (read: APPLE PIE).  Okay, okay, you can make some healthy foods with apples.  You can cook up anything from caramelized apple-onion soup to apple curry chicken to ginger apple stir fry, and let's not forget apple pie!

Recipe One: Baked Trout with Homemade Potato Chips

This is probably one of the easiest (and healthiest) meals to make at home.  I am going to break the recipe into two parts - the trout and the potato chips.  Nutrition information is provided for both parts, and is calculated per serving.

Kitchen gadgets you might find useful for this recipe:

OXO Good Grips V-Blade Mandoline Slicer

Oxo Good Grips Silicone Pastry Brush

Trout
Makes 3 servings

Ingredients:

• 1 lb. Steelhead trout
• 1 tbsp. Olive oil
• 2 tsp. Paprika
• 1 tsp. Garlic powder
• 1 tbsp. Lemon juice

Instructions:

1. Preheat oven to 350º
2. Place uncooked trout in a baking dish (I use aluminum foil to reduce mess later)
3. Mix olive oil, paprika, garlic powder, and lemon juice in a small bowl
4. Using a pastry brush (a spoon works too), evenly spread the seasoning mixture onto the fish
5. Bake for 25-30 minutes, or until fish is cooked through

Nutrition Information:

• 155 calories
• 2g carbohydrates
• 0g dietary fiber
• 0g sugars
• 8g fat
• 19g protein

Trout is also rich in omega-3 fatty acids, an essential fat for humans linked to a reduction in cancer cases, cardiovascular disease, psychotic disorders, and an increase in immune function. 

Potato Chips

Makes 3 servings

Good-quality Red Potatoes will be firm, smooth-skinned and have bright-red coloring. They should have few eyes, and those few eyes should be shallow.

Ingredients:

• 3 Medium sized red potatoes
• 2 tsp. salt
• Olive Oil Spray

Instructions:

1. Preheat oven to 350º
2. Line a baking sheet with foil and spray lightly with olive oil spray
3. Sprinkle 1 tsp. salt over the empty baking sheet
4. Using a mandoline (knives also work, but cutting even slices is tricky), slice potatoes into 1/8" slices and place these onto the baking sheet
5. Spray potatoes on sheet with olive oil spray and sprinkle with remaining 1 tsp. of salt
6. Bake for about 45 minutes, or until potatoes start to crisp

Nutrition Information:

• 267 calories
• 59g carbohydrates
• 5g dietary fiber
• 4g sugars
• 0g fat
• 7g protein

Red potato tips and tricks:

• Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
• Prolonged exposure to light causes greening and makes the potato taste bitter. Store potatoes in a dark place and peel or pare green area from the potato before using.
• Red potatoes are a good source of vitamin C, vitamin B6, and potassium

0g Trans Fat? Guess Again.

Labels LIE!! Perhaps a theme that will continue to arise in my posts as I move forward.  Just because the nutrition information on a food package says '0g Trans Fat' does not mean that there is NO trans fat.

Counter intuitive? I think so.

The FDA allows for the claim of zero grams of trans fat as long as the product has less than 0.5 grams of trans fat per serving.  This means you are probably still eating trans fat.

How can I tell if my food has trans fat if the labels are lying to me? Surprisingly, it's pretty simple.  Just check the ingredients list - you know, the one in size 4 font under the nutritional information.  If you see the phrase 'partially hydrogenated,'  then the product contains trans fat.

Why is trans fat bad? First, trans fats are non-essential and provide no benefit to humans through consumption.  Second, trans fats actually raise bad cholesterol levels (LDL) while lowering good cholesterol levels (HDL), thus increasing risk of heart disease.  Other effects of trans fat include increased risk of Alzheimer's disease, type 2 diabetes, obesity, liver dysfunction, infertility (in women), and depression.

Although I don't think it's necessary to stop buying products with partially hydrogenated ingredients, I do believe everyone should have the facts, and know that according to the FDA, one half gram equals zero grams.


Worried about your cholesterol levels? Check out:
10 Ways to Lower Your Cholestrol in just 5 Days
cholesterol: 51 Ways To Fight High Cholesterol
21 NATURAL WAYS TO LOWER CHOLESTEROL SO YOU LIVE LONGER

Multigrain vs. Whole grain

Fact: Multigrain is NOT the same as whole grain

Whole grain means that the entire grain kernel (bran, endosperm, and germ) is used, which means these foods contain nutrients
Multigrain foods can use highly processed versions of at least two different grains, but may not provide any nutritional benefit

When shopping, look for terms like "whole grain", "whole wheat," and "whole oats." When in doubt, examine the ingredients list.

Why eat whole grains? Because they can prevent things like heart disease, type 2 diabetes, and some types of cancer.

F1rst Pl0st

As you may be able to tell from the title of this post, I am no regular food junkie.  I am actually a software engineer, who happens to love just about anything related to food or cooking.  I hope to use this blog to inform the general public about things I have learned about food (usually the hard way) and to give tips and tricks on how to eat healthier.