Health for life

How would Ms. Antoinette ponder health orm with her advisors?

While commonly attributed to Marie Antoinette, the phrase may actually be testimony to Jean Jacque Rousseaus genius in using four words to capture an elites inability to grasp the plight of a struggling underclass.  For a more modern depiction of a lifestyle bubble, think of the 1% not getting just how difficult it can be to make a living wage.

And its not just the 1%. African Americans, with some justification, note that whites have yet to grasp "the set of experiences and a history" that perpetuates racial inequality. Its not just the "facts" but how facts are sorted, prioritized and interpreted by a brain wired by decades of being surrounded by like-minded people caught up in their information loops.

But it cuts both ways. When confronted by the hostility of tens of millions of Americans to the Affordable Care Act, liberal-progressives likewise respond with similar puzzlement. Who can blame them for rationalizing things with attempts to provide more "education" or blaming it all on obstinate Tea Bagger and "Birther" wackiness?

Its not that simple.  As pointed out in this The Atlantic article, conservative skepticism about the size, regulatory reach and spending of government was well underway long before Mr. Obama set foot in the White House.  Focus groups have little trouble finding deeply held opposition to expanding government entitlements, middle class dependency, pro-business globalization, wealth transfers and scary levels of deficit spending. Given the big picture,  Obamacare is less of a problem than a symptom. 

As result, even if the White House and its Democratic allies prevail on the shutdown showdown, successfully raise the October 17 debt ceiling, cancel the January 1 2014 sequester and take back the House in November 2014, the opposition to the health care law isnt going to simply fade away.

But, say my liberal friends.....

1. Much of the Affordable Care Act is based on Republican ideas, including the mandate and Romneycare.

The mandate and Romneycare were never intended to be imposed nationally, but adapted by each of the states. 

2.  It will save money.

Health care consumption declined before the passage of the Affordable Care Act. Experts legitimately disagree on the impact on future health care costs but it stands to reason that more people with insurance will lead to increased demand and higher spending..

3.  The health care system is broken

Actually, the part of the system that was broken was the individual insurance market.  This objective OECD Report summary points out that, compared to many other developed countries, U.S. quality has been quite good and our cost trends are lower.  And while its too early to tell, the health insurance exchanges travails combined with multiple other self-inflicted wounds suggest that the cure may end up being worse than the disease.

The point here isnt whos wrong or whos right.  Rather, its clear that skepticism over Obamacares ability to deliver on all its promises is not crazy.  Its critics not only deserve their time in the public square but to have their perences lected in policy and legislation..

Whats more, the Obamacare dust-up is part of a bigger concern over the expanding role of government that tens of millions of Americans find potentially intrusive and unaffordable.  The inability of the DMCBs liberal progressive colleagues to comprehend that may be a less a function of their superior intellect or the stupidity of the opposition than an Antoinette-esque inability to step outside their familiar biases and ponder a different point of view. 

Vincent Scordo is the proprietor of Scordo.com, a fabulous blog about Italian American cooking. Check out his Pasta Challenge, which is more than sufficiently awesome.

As Ive said in the past, eating out/ordering in is a colossal waste of money, and beyond the occasional breakdown or special night out I tend not to reach for the Chinese take out menu or make reservations at our local restaurant. My other rationale for not eating out is that I simply will not get the same quality food at 95 percent of the restaurants in our immediate area (including New York City). Im not a trained Chef, but outside some extraordinary restaurants in New York, Ill take a simple meal prepared at home, with high quality ingredients, over a mediocre restaurant experience. Eating well at home is not rocket science, and moreover, you dont always need to purchase exotic ingredients to make tasty dishes. (The ingredients need to be high quality, but they shouldnt break the bank).

Here are 4 ingredients that can help you eat cheap and well for as long as our recession lasts:


From Flickrs Minimalist Photography


2. Tuna in Olive Oil
I always keep between 3-4 cans of Italian tuna in olive oil stocked in my kitchen. My ideal tuna sandwich consists of one can of tuna (do not discard the oil!) with salt and pepper on toasted whole wheat bread. You can also add some fresh parsley and a few slices of tomatoes if theyre in season. (Try it without the mayonnaise, I swear youll like it.)

3. Pasta and Rice
My pasta and rice arsenal includes: thin linguine, angel hair or capellini, linguine, rigatoni, penne rigate, pastine, soba noodles, arborio rice for risotto, Carolina rice, brown rice, jasmine rice, and whole wheat couscous. Having the aforementioned pasta and rice on hand at all times gives you limitless possibilities, including: linguine with olive oil, parsley, and garlic, baked rigatoni with tomato sauce, mozzarella, and Parmigiano-Reggiano, soba noodles stir fried with green peppers, chicken breast, and onion, brown rice with ginger, cilantro, and cracked black pepper, couscous with feta, red onion, cucumber, and olive oil, etc.

4. Whole Chicken
Buying a whole, free range, chicken is the equivalent to getting the deal of a lifetime. A whole chicken gets you two types of meat (dark and white) as well various parts which translate into various types of dishes. I purchase a whole, free range, chicken every other week and butcher the chicken according to my perences. If Im interested in making a whole roasted chicken, Ill simply leave the bird as is and make a rub mixture with lemon zest, salt and pepper, rosemary, and olive oil. If I have a little more time on my hands Ill butcher the bird into nine pieces and freeze the parts for various dishes throughout the week, including: braised chicken thighs with fresh mint, breaded and baked drumsticks and wings, thinly pounded chicken breast with shitake mushrooms and sherry wine, etc.

~~~

If you like this article, check out:

• The 10 Cheapest, Healthiest Foods Money Can Buy
• 10 Ways to Eat Less Meat
• Touch of Class: 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals

As I was browsing Facebook the other night, just about to go to bed, I came across an interesting link that fired me up and kept my up far past my bedtime... an article called "Vegetarianism Demystified by a Toddler". It links to a YouTube video, which Ill just embed here for your convenience... voila!



The video has received overwhelmingly positive feedback from YouTube users. Nearly every comment praises this child for being an irresistible, sweet little boy with a big heart...  See?? Hes only 3, even a TODDLER knows its wrong to eat animals!! What an inspiration!!!

Okay. Fine. Thats your opinion. I, on the other hand, saw it differently. Here is how I interpreted his message...

Little Luiz Antonio is just sitting down to eat his octopus gnocchi, when he begins to question the ethics of eating an animal. After a little back and forth with his mother, Luiz decides we shouldnt be eating animals because theyre cute, and because every living thing deserves to be a winner in life... all of them all at the same time. If theres one thing Luiz is sure of, this is it. It would just be so great if we could all live forever and ever, and we could all live with the animals and pet each other and cuddle. Everyone could be friends. Everyone in the entire world. Well be pen pals and Skype friends and tweet each other and eat grass and well never have any reason to fight. For ever and ever.

Realistically, this is whats going through this little tykes head. Does he sound like an inspiration now? Does he make you want to throw out all your meat and slide headfirst into veganism!? I hope not. Hes a 3-year-old... He has a 3-year-old brain. Is it adorable? Yes. Very. But is it groundbreaking? Inspiring? Life-changing?? No. Get your head out of your ass.

The crux of this argument, what it really comes down to, is whether its human nature to want to be a vegetarian. Thats one of the main points of contention the article brings up. Is it really possible that were naturally vegetarians? Are we herbivorous animals? Is meat-eating just a social construct?

The answer is really very simple. No. No to all three. Big no to all three.

Ive explained my position on vegetarianism before...

1. Humans are not herbivores.
2. Avoiding animal products will not save the environment.
3. Avoiding animal foods doesnt save animal lives.
4. The people most likely to adopt a vegan diet are the people who need animal products the most.
5. Veganism is a very recent phenomenon.

You should probably read the linked article yourself for a little more explanation. Going vegetarian isnt the answer to your problems, and it wont save the world. If youre really honest with yourself, I think thats pretty clear.


I applaud your intent, vegetarians, but I think you need a reality check.
Dont get me wrong, I do understand the rationale behind vegetarianism. Many vegetarians view cessation from animal foods as a sort of "next step in the evolution of humans". In other words, we no longer have to hunt and gather and rely on animal foods to get by, so we can choose to sustain ourselves on plant foods that are less damaging to the environment. We have plenty of plant food for everyone. And of course theres the compassion factor... we no longer need to carry out the "barbaric", "uncivilized" act of eating something that once had a cute face.

Where the vegetarians go wrong here, in my opinion, is in their assumption that an animal-food-free diet is a healthy diet. If we as a species were ever to decide to spontaneously switch to veganism, we would likely kill off a HUGE chunk of our population over the first few generations. What survives long-term would be, in my estimation, a very small fraction of humans, if any.

Dont believe me? Look what happened to this poor infant, who died at just 11 months... born of vegan parents, this little girl died of vitamin deficiencies from her mothers nutrient-depleted, vegan-borne breast milk.
Are you prepared to kill off most of the human race as some sadistic form of forced "evolution" in the name of veganism? Okay that statement was a little dramatic. But seriously, shit just wouldnt work out. Itd be traumatic. We have physiological, biological needs as humans, and some of those needs are only fulfilled through animal foods. Its not morally wrong to eat animals... its just how life works. There is no life without death and vise versa. Its the circle of life. Like the Lion King.


Okay back to Little Luizs video.
Back to reality land, and that cute little cherub. To set the record straight, I do not have kids. Although I do want to have kids some day, I dont want kids at this particular moment, and I dont claim to be any sort of child-rearing expert. I do adore the innocent, naivety of Luizs mind, though. At the age of 3, Im sure a lot of kids have this same peachy outlook on life, and if I were a parent, Id probably like to preserve this blissful ignorant phase for a long as I could. I also dont ever want to force my child to eat anything he uses to eat. Good nutrition is of the utmost importance to me, but so is letting my child have some autonomy. I want to support his/her in life, not get in the way of it.

But thats neither here nor there. Im all about the tangents today.

To sum this all up, theres just no reason for Luizs thoughts on meat-eating to be taken as an affirmation for vegetarianism. For crying out loud, hes a 3-year-old child.

Its a cute video. Lets just leave it at that.

Eat a variety of nutrient-rich foods. You need more than 40 different nutrients for good health, and no single food supplies them all. Your daily food selection should include bread and other whole-grain products; fruits; vegetables; dairy products; and meat, poultry, fish and other protein foods. How much you should eat depends on your calorie needs. Use the Food Guide Pyramid and the Nutrition Facts panel on food labels as handy erences.


Tips for Youth

Maintain a healthy weight. The weight thats right for you depends on many factors including your sex, height, age and heredity. Excess body fat increases your chances for high blood pressure, heart disease, stroke, diabetes, some types of cancer and other illnesses. But being too thin can increase your risk for osteoporosis, menstrual irregularities and other health problems. If youre constantly losing and regaining weight, a registered dietitian can help you develop sensible eating habits for successful weight management.Regular exercise is also important to maintaining a healthy weight.

Eat moderate portions. If you keep portion sizes reasonable, its easier to eat the foods you want and stay healthy. Did you know the recommended serving of cooked meat is 3 ounces, similar in size to a deck of playing cards? A medium piece of fruit is 1 serving and a cup of pasta equals 2 servings. A pint of ice cream contains 4 servings. Refer to the Food Guide Pyramid for information on recommended serving sizes.

Eat regular meals. Skipping meals can lead to out-of-control hunger, often resulting in overeating. When youre very hungry, its also tempting to forget about good nutrition. Snacking between meals can help curb hunger, but dont eat so much that your snack becomes an entire meal.

Reduce, dont eliminate certain foods. Most people eat for pleasure as well as nutrition.

If your favorite foods are high in fat, salt or sugar, the key is moderating how much of these foods you eat and how often you eat them. Identify major sources of these ingredients in your diet and make changes, if necessary. Adults who eat high-fat meats or whole-milk dairy products at every meal are probably eating too much fat.

Use the Nutrition Facts panel on the food label to help balance your choices. Choosing skim or low-fat dairy products and lean cuts of meat such as flank steak and beef round can reduce fat intake significantly.

Enjoy plenty of whole grains, fruits and vegetables. Do you eat 6-11 servings from the bread, rice, cereal and pasta group, 3 of which should be whole grains? Do you eat 2-4 servings of fruit and 3-5 servings of vegetables? If you dont enjoy some of these at first, give them another chance. Look through cookbooks for tasty ways to prepare unfamiliar foods.

Is it too late to still be wishing happy new years? Well, it’s my first column of 2011, so I hope no one will mind if, two weeks into January, I’m still talking about it.

From Flickrs apocs

Two weeks into January, you say? And how many broken resolutions?

I’m not a huge fan of New Year’s Resolutions. I think January 1 is an arbitrary start date that might not match up with actual good timing. Take the chestnut of a resolution to eat better and work out more – why not time this with the time of year that’s actually conducive to activity and healthy eating? In the depths of winter our bodies want to store fat, its cold and snowy outside and, at least in the Northern Hemisphere, vegetables are wan and flavorless. You want to lose weight? Talk to me in June.

Waah, but I need to be bikini-ready already by then! Who exactly is telling you you’re not bikini-ready now? That’s another problem with New Year’s Resolutions – the outside pressure. We’re told it’s the time to make commitments, and so we leap in, and then berate ourselves for falling short. But what else should we expect when the drive to change hasn’t come from within ourselves?

Also it’s an easy way for gyms to sell more memberships.

On the other hand, though, sometimes we need an arbitrary impetus for change. Something that says, Hey, evaluate! And change what needs changing! One of my good friends made a resolution two years ago to set aside at least one night every week as a free night – no plans, no commitments. (This friend works in the music industry, where nighttime commitments are rampant, and is a generally popular guy.) Not only did he keep this resolution but it so improved his life that now, years later, the free night is a solid institution.

Don’t make resolutions for resolutions’ sake. But if the swooping tide of reevaluation and reinvention that comes with the new year inspires you, go for it! Just make sure you’re excited and inspired about your plans, and that your goals are not unattainable. Impossible or awful goals – to drop 20 pounds in a month, switching from a McDonalds diet to strict raw foodism – are just a set-up for disappointment and self-flagellation down the line.

In the spirit of positive, attainable change – and the spirit of this column! – I’ve put together what I hope will be a helpful and inspiring list. These aren’t commandments or edicts, just steps you can choose to take. You can choose a couple of items on the list as goals for yourself, or just keep them in mind next time you hit the supermarket (or farmers market). Figure out what’s important to you, what you might want to change, and how you can reasonably reach those goals.

1. Rethink Your Meat.
One of the strongest environmental impacts you can make with your food choices is what meat you eat, and how much. Conventional industrial meat production is, in a word, not-so-good. It’s not-so-good for the environment, it’s not-so-good for workers, and it’s not-so-good for animals. (I don’t think there’s anything morally wrong with killing animals for meat; I do think it’s horrible to make animals live miserable lives of suffering leading up to the slaughter.) And yes, human beings evolved to eat meat. But not miserable chickens that live immobile in cages, pecking out their own feathers, eating nothing but cornmeal and animal byproducts.

From Flickrs stickeresq

Industrial meat also has a markedly different nutritional profile than wild or pastured meat – the balance between Omega-3s and -6s swings way towards the 6s, which is not what your body wants – and animals who eat real food, rather than food-like sludge, taste better, too! Pastured, humanely-raised meat is, yes, more expensive. As it should be! Don’t skimp here. Buy less meat, and choose to spend your money on higher-quality, tastier, more ethical stuff. Dairy and eggs (also from happy-animal farms!) and plant proteins are cheap, good for you, and delicious.

2. Process Food Yourself.
Think about what goes into processing a processed food. All of the ingredients must be collected; any additives, preservatives, flavorings, or nutritional enrichments must be either derived or created themselves. The food is processed – mixed, cooked, prepared – in a factory. The food is packaged – plastic is made, trees are turned into cardboard, paints are applied to the label. The food has to be tested – the recipe was devised in a lab, and nutritional information has to be determined for the label. Odds are the food is marketed – someone designed its package and a marketing campaign; time is bought for television commercials, ad space is purchased in magazines, coupons are sent to you in the mail. Then the food is packed and driven – possibly in a rigerated truck – to a warehouse, and then to your supermarket. Now think about how much of the dollars you spend on that processed food is going toward quality ingredients, and how much of your money is going to… everything else.

There is no question that for a little more time in the kitchen, you get so much more bang for your buck with unprocessed foods. And I mean your literal buck, but also your nutritional buck and whatever metaphorical bucks this is all costing Earth. Unprocessed foods are closer to what our bodies evolved to eat. They are more nutritious, and their nutrients – naturally-occurring rather than added later on – are in better forms for our bodies to absorb. Also, who knows what undiscovered chemicals and compounds are in kale that haven’t been discovered yet and distilled into vitamins?

Eat real food and your body will thank you. You’ll notice a difference in your wallet, too. Even something as simple as shredding your own cheese rather than buying a bag already done – it’s cheaper per ounce and you skip the weird powdery coating that stops shredded cheese from sticking – makes a difference on every count.

3. Cook
So what do you do without processed food, just a pile of raw ingredients in your kitchen? Cook! There’s no better way to control what you eat than to cook your food yourself. Don’t trust the folks at Lean Cuisine to do it for you. Not only will you save money by starting with raw ingredients, but you’ll have way more control over exactly what you put in your body. Do you feel best eating a high-fat, grain-free diet? (Lots of people do!) Then pour on the coconut oil and enjoy! Would you rather focus on fresh fruits and vegetables? Bust out the blender and skip the Jamba Juice smoothies. You can decide if your home is powered with wind energy – no promises for the restaurant down the street. And how much salt did they put in your soup? When restaurants serve us giant portions, we’re inclined to finish them. Take responsibility here by taking control. And then have the satisfaction of knowing that you can make your own food.

From Flickrs Nataliemaynor

4. Eat with the Seasons.
I love shopping at the farmers market, but it’s not for everyone – it takes time, can be crowded, and seasonal eating can be limiting. (I’ll sing the greenmarket’s praises in August, but let’s talk about the onions, apples, and potatoes we’ll be seeing all winter.) Luckily, this is not an all-or-nothing deal. You can eat seasonally with supermarket produce and still do good for your bank account, body, and tastebuds. Compare a January tomato with one in July – even at ShopRite there’s a huge difference. And that taste (and color!) is indicative of more nutrients, too. If there’s no local food this time of year for you, consider just eating food from within your country, or your own hemisphere. Food’s cheaper and tastier in its proper season, and when it comes from closer by as well.

5. Enjoy!
Its frightfully easy to get so caught up in worrying if our food is healthy, cheap, and good for the planet that we forget what else food is supposed to be: delicious! A meal is more than calories and nutrients, more than a grocery store receipt. A meal is a sensory pleasure, and a social one as well. If your approach to cooking is pure drudgery, itll never last, and youll find yourself at the drive-through before you know it.

Figure out how to incorporate what makes you happy into your healthy eating plan. Once in a while, round out your healthy protein and veggies with some Doritos. Give yourself permission to enjoy that occasional Chinese food delivery, or splurge on a delicious meal out. Buy an avocado even if its come from halfway around the world.

Dont beat yourself up for failing to meet some lofty goal. Recognize and celebrate the ways youre good to yourself – do you nourish yourself with healthy food, are you conscious of spending, do you take responsibility for how your choices impact the environment? Awesome. Now make sure youre enjoying yourself – and your food – as you go.

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If you liked this piece, youll surely dig:

• Food Money Matters: Why Healthy Eating Doesnt Have to Be Expensive
• Spend Less, Eat Healthier: The Five Most Important Things You Can Do
• Vintage Cookbook Hoedown: The Quick Cook Book (1961)

People who eat a large variety of foods, considered an indicator of a healthy diet, are also the ones with the healthiest sleep patterns, according to a new study from the Perelman School of Medicine at the University of Pennsylvania (Penn), in the US.

The researchers write about their findings in a paper that is available to read online, ahead of the May print issue of the journal Appetite.

First author Michael A. Grandner, Instructor in Psychiatry and member of the Center for Sleep and Circadian Neurobiology at Penn, says in a statement:

"Although many of us inherently recognize that there is a relationship between what we eat and how we sleep, there have been very few scientific studies that have explored this connection, especially in a real-world situation."

He says we already know from previous studies that in general, people who report sleeping between 7 and 8 hours of sleep a night are also the ones most likely to be in better health and feeling well, so he and his colleagues just wanted to know:

"Are there differences in the diet of those who report shorter sleep, longer sleep, or standard sleep patterns?"

The team looked for an answer by analyzing data from NHANES (short for National Health and Nutrition Examination Survey), an annual national survey that is sponsored by the Centers for Disease Control and Prevention (CDC).

The survey selects a representative sample of the US population, by age and demographics. The survey questions gather data about respondents demographics, socioeconomic cicumstances, diet, and health.

Grandner describes what they found:

"Overall, people who sleep 7 - 8 hours each night differ in terms of their diet, compared to people who sleep less or more. We also found that short and long sleep are associated with lower food variety."
The Study
For their analysis, the team used data from the 2007-2008 NHANES, and focused on responses to questions about sleep and diet. They put the respondents into groups, depending on how much sleep they said they were getting each night.

The groups were: very short sleep (less than 5 hours a night), short sleep (5 to 6 hours a night) standard or normal sleep (7 to 8 hours a night), and long sleep (9 hours or more a night).

The NHANES data contains detailed information about respondents daily diet, gathered in interviews with specially trained staff. This includes, for example, details about occasional glasses of water to comprehensive accounts of every part of each meal, allowing the researchers to calculate the nutrient and calorie intake of each of the sleep duration groups.
Diet Variations Linked to Sleep Patterns
Grandner and colleagues found that calorie intake varied across the groups, with short sleepers consuming the most calories, followed by normal sleepers, followed by very short sleepers, followed by long sleepers.

When they looked at food variety, they found this was highest in the normal sleep group and lowest in the very short sleep group.

There were differences among the groups in intake of proteins, carbohydrates, vitamins and minerals, but when the researchers analyzed these with statistical tools they found the differences were largely driven by a handful of key nutrients.

This analysis showed that, compared to the diet of the normal sleep group:

* Very short sleep was linked to less intake of tap water, lycopene (present in foods that are red and orange in colour, for instance tomatoes), and total carbohydrates.

* Short sleep was linked to lower intake of vitamin C, tap water, selenium (found in nuts, shellfish and meat), and higher intake of lutein/zeaxanthin (found in green, leafy vegetables).

* Long sleep was tied to lower intake of choline (found in eggs and fatty meats), theobromine (present in chocolate and tea), dodecanoic acid (a saturated fat) , and total carbohydrates, and a higher intake of alcohol.

These links remained even when they took into account other factors that might explain this relationship, such as demographics, socioeconomics, physical activity, and obesity.
Implications
Grandner points out that the study does not tell us, if people were to change their diet, would it affect their sleep pattern?

He says:

"This will be an important area to explore going forward as we know that short sleep duration is associated with weight gain and obesity, diabetes, and cardiovascular disease."

He says people who sleep too long also have health problems.

"If we can pinpoint the ideal mix of nutrients and calories to promote healthy sleep, the healthcare community has the potential to make a major dent in obesity and other cardiometabolic risk factors," he urges.

A study in the April edition of The American Journal of Clinical Nutrition (AJCN) found:

"Egg consumption was positively related to mortality, more strongly so in diabetic subjects."

Men in the study who reported eating 7 or more eggs per week had an almost 25% increased risk of death during the 20-year follow-up compared to men who ate 1 or fewer eggs per week.

For those with diabetes the risk rose to 200%. That is, diabetic men who consumed the most eggs had double the risk of dying compared to those who ate the fewest.

The men in the study were 21,327 Harvard-educated participants of the Physicians Health Study I.
________
¹ Egg Consumption In Relation To Cardiovascular Disease And Mortality: The Physicians Health Study, AJCN, April, 2008

For a commentary of this study in the same AJCN issue:
Egg Consumption In Relation To Cardiovascular Disease And Mortality: The Story Gets More Complex, AJCN, April, 2008

There comes a time – or several times – in the course of things when eating healthfully and inexpensively goes right out the window. Maybe you’re working on a major project. Maybe you’re having a baby. Maybe you’re quitting your job, finding a new one, marrying, moving, or trying to get over the passing of a loved one. Rightfully, you have other concerns.

And you know what? That’s okay.

The Artist Formerly Known as Husband-Elect and I just wrapped up the busiest and most joyous month of our lives, during which we ate approximately two vegetables. (Wait. Is frosting a vegetable?) Preparing nutritious meals was next-to-dead-last on our list of priorities, just above keeping up with the Mets. (*grumble*) Instead, we were penning vows, seeing to the happiness of 140 loved ones, and entering a state of marital bliss unrivaled, even by a really good pot of macaroni and cheese.

Now, we’re home. The wedding festivities and pasta-packed honeymoon are over. We knew it would happen eventually. And with it done, it’s time to resume dietary normality. And once this time – this busy, emotionally haywire time – passes, you will, too.

Meanwhile, here are a few tips to get you through the rough parts.

Take it easy on yourself.
Order takeout. Choke down your five-minute hospital cafeteria lunch. Scarf that three-year-old bag of Sun Chips from HR’s vending machine. Because right now? At this very second? Keeping a budget and a strict calorie count doesn’t matter. What does matter: getting enough in your body to keep going. Forget the rest.

Remember, it’s only temporary.
Of course this doesn’t go for every situation. Kids are pretty permanent, and there are some jobs in which 70-hour weeks are the norm. But once you complete your task and/or get the hang of your new situation, everyday existence will become easier. I promise. Same goes for that interminable project, your inaugural home ownership, or even the tragedy that might consume your world right now. Time will pass, and there will be a dazzling light and pot of delicious turkey chili at the end of your seemingly endless tunnel.

Don’t be afraid to ask for help.
There are people who love you, and in pressured times, they will trip over themselves to feed, cook, or otherwise shove food into your mouth. If no one volunteers, go ahead and ask. Whether it’s a friend, a family member, or a benevolent government agency, somebody is going to step up. Never forget that, and try to do the same for others when you can.

Work good food in where you can.
Sporadically, in the midst of chaos, a cheap salad will present itself to you. (I think Confucius said that.) Eat it. A simple, occasional nod to nutrition will fuel you just as well as half a pizza. And if you can easily find a convenient provider of healthy, low-cost meals? Bonus. Food fuels mood, and keeping your spirits up is vital right now.

Do the best you can with what you have.
Forget keeping up with the Joneses. This ain’t the time. Use your available resources as best you can. If that means three weeks of pantry meals, so be it.

Pick a date to get back on the horse.
I don’t know about you, sweet readers, but I would do bupkis without deadlines. During nerve-racking periods, having that red-letter date provides a definitive end point for stress habits (ex: eating fast food), as well as a psychological starting point for new behaviors (ex: eating home-cooked meals). Plus, on a simpler emotional level, it’s just something to look forward to. Real world example: When projects devolved into anarchy at my old job, we repeated this like a mantra: “Think of it. Next Wednesday this will all be over.”

Help others in the same situation.
What goes around comes around. The love you take is equal to the love you make. Quid pro quo, Clarice. In other words: Pitch in, dearies. Somebody out there could use the assistance.

Readers, how do you eat during difficult or stressful periods? Do you agree or disagree with any of this advice? What practices make life easier? How can we best help others? The comment section is way open. Let’s help some brothers and sisters out.
_http://cheaphealthygood.blogspot.com/2010/10/when-not-to-eat-cheaply-healthy-and.html

Today, we continue our May Top 10 series by addressing a popular topic in both the food and personal finance blogospheres: eating less meat.

“Why in the good name of Bea Arthur would I want to eat LESS meat?” some might ask. “I don’t get enough bacon as it is. Plus, humans were meant to be carnivores, right? Otherwise, how do I explain the dead alpaca in the fridge to my kids?”

Well, sweet reader. We come not to demonize meat, but to praise consuming it in moderation. Because when raised right and chomped sensibly, beef, chicken, pork, lamb - maybe even that alpaca - can be pretty good for you. What’s more, it’s good for your wallet, your children, the Earth, the moon, the universe, other universes, the multiverse, the Rebel Alliance, Hoth, Dagoba- … Sorry. Got carried away there.

Following that line of reasoning, here are 10-plus strategies for reducing your meat intake. Some are well known. Others, less so. But all told, it’s a pretty decent list, if I do say so myself. (Note: And I do.)

Of course, if you’d like to change anything or add your own suggestion, the comment section awaits. That’s what it’s there for, after all. (Also: quoting Glee.)

1) Have one or more meatless nights per week.
It’s hard to say whether the movement began with bloggers or Johns Hopkins’ Meatless Mondays. Either way, this 15% reduction in your weekly meat can have a massive positive impact on … well, everything we just mentioned (the environment, your heart, Tatooine, etc.). The options aren’t as limited as you think, either. Vegetarian burritos, pizza, chili, and pasta are so tasty, you won’t miss the extra eight ounces of pork.

2) Buy less meat. And when you do, only purchase pricey, delicious, humanely raised meat.
You have three grand and a choice: You can go to McDonald’s every night for a year, or Babbo every night for a month. You’d choose 30 days catered by Mario Batali over 3,000 stupid chicken nuggets, right?

Buying farmer’s market meat is kind of like that. You purchase less overall (because it’s pricey, yo), but what you do buy is so delicious, it’s worth the wait.

Not to mention … imagine a world where the chicken tastes like chicken. I’m not talking about the wan, watered-down, quasi-poultry we know and tolerate. I’m erring to genuine, robust fowl that screams, “I am bird! Hear me cluck! Or roar! Or roarcluck! Whatever.” That flavorful planet is attainable, if you’re willing to go for it.

3) Don’t eat meat before dinner.
You may have heard of Mark Bittman’s “vegan before 6” diet. Essentially, the New York Times writer doesn’t eat any animal products before dinner. (Um … that may have been somewhat self-explanatory from the name of the diet, in which case, I apologize.)

While restricting cheese and eggs might be a little too much to take, dude’s definitely on to something. How simple would it be to cut the bacon out of your morning feast? Or to swap grilled eggplant in for grilled chicken on your panini? Or to buy the deli’s awesome, overlooked Italian Bean Soup instead of their admittedly lame Chicken Noodle? Try it for a few days, and see what happens. Could be easier than you think.

4) Don’t make meat the focus of your meals.
There’s nothing like a good cheeseburger, but eating one every night takes its toll. Relegating meat to side dishes or secondary ingredients ensures you still get a decent helping of beefy goodness, without the egregious bad things. Chilis and soups are particularly wonderful for this, as is everything in Joy Manning and Tara Mataraza Desmond’s Meat Lite column on Serious Eats.

5) Go ethnic.
Mediterranean, Indian, Chinese, Thai, and even Italian and Mexican food rely much less on meat than traditional American cuisine. Throw your family a culinary curveball by having a World Kitchen Night, and preparing a few simple recipes from around the globe. Beyond the obvious benefits, you’ll also open minds and create adventurous palates. Sweet.

6) Filet or pound your cuts.
The recommended serving for meat is four ounces, which is about the size of a deck of cards. If you put that in front of my brother, he’d laugh maniacally and then shove a fork into his thigh, a la Gene Wilder in Young Frankenstein.

There’s a way around that, though: Take a large piece of meat – chicken breast, let’s say – and A) slice it in half through the middle, or B) pound it super-thin. This creates the illusion of a big cut, even though the piece is essentially missing its bottom half. Bonus: it’ll cook more evenly, as well.

7) Learn to make more vegetable, grain, and pasta-based meals.
Baked Ziti. Falafel. Pizza. Easy Vegetarian Bean Chili. Lasagna. Quinoa Soup with Avocado and Corn. Ratatouille. Macaroni and Cheese. Pasta Puttanesca. Black Bean Burrito Bake. Veggie Lo Mein. Stuffed Peppers. Tomato and Bread Soup. Pumpkin Orzo with Sage. Roasted Veggie Sandwich. OH MY SWEET HEAVENS, BUTTERNUT SQUASH RISOTTO. All substantial. All delicious. None will make you crave a hot dog.

8) Find substitutes you dig.
Not everybody likes tofu. I get that. Bean curd is an acquired taste. Still, have you ever tried seitan? Done correctly, it’s scrumptious. I’m not kidding. Leigh makes these barbecue seitan bites that are practically crack.

Meat substitutes scare people off sometimes, but flavor- and texture-wise, they’ve come a long way since Tofurky. If you’re open to the idea, the trick is finding one (or two or eight) that works for you. Whether that’s Portobello mushrooms or tempeh or Morningstar Farms Chix Patties (Which? Mmm.), odds are it’s a better option than many commercially available meats.

9) Make your vegetarian friend(s) cook for you.
Two of my friends have been vegetarians for nearly 20 years each. (One is aforementioned Veggie Might genius Leigh.) Both are among the best cooks I know, presumably because they’ve been forced to experiment with a wider variety of foods to compensate for the lack of meat. If you have similar pals, watch them cook. Ask how they get by. Eat with them. Vegetarians are experts at non-meat lifestyles, and you can learn a lot just by hanging out in their circles.

10) Do the math.
Save your next four grocery bills. Add up the totals. Subtract half the money you spend on meat. (That other half will be spent on more grains, vegetables, and beans, presumably.) Imagine saving that every month, for the rest of your life. Not too shabby, eh?

BONUS: Avoid the meat areas of your supermarket.
Out of sight, out of mind, right? It works for me.


REALLY GOOD IDEAS FROM OTHER PEOPLE

These four tips are pretty sweet, and I didn’t see them anywhere but the cited sources.

Forget about protein.
Mark Bittman: “Plants have protein, too; in fact, per calorie, many plants have more protein than meat. … By eating a variety, you can get all essential amino acids.”

Use it all.
Planet Green: “Try not to throw anything away, and look around for cheaper, more interesting cuts of meat at your butcher.”

Adapt old meaty recipes.
Diet Girl: “Back when I first shacked up with Dr G, I started by taking my old standard meat recipes and finding veggie substitutes. This meant lots of beans and lentils.”

Make extra helpings of your side dishes.
Owlhavens Mary Ostyn makes only 1 to 1-1/2 small servings of meat per person, but cooks extra veggies, grains, and such. It keeps costs down, and ensures her kids don’t go overboard.

And that’s it. Sweet readers, the comment section awaits. Oh, and don’t forget: next week, our 10 Series is tackling storage and leftovers. If you have tips for maximizing either, I’d love to hear.

~~~

If you enjoy this post, you might also like:

• 1 Chicken, 17 Healthy Meals, $26 Bucks, No Mayo
• 60 Cheap, Healthy Marinades
• Angus Anguish: Is Angus Beef Worth the Money?

(Photos provided by Wheatbridge [chicken], Baby-Halloween-Costume.com [cow], and BuyCostumes.com [pig])

Hi,

Ive always thought of gastric bypass surgery (GBS) and all its cousins, as "Franken-surgery." The one and only good thing it does is force you to make the kinds of eating changes that make you lose weight. You simply can no longer eat the way you used to. You have no alternative. There are no more lies or head games. The unfortunate part of GBS type operations is that they can still eventually fail and you can still gain back the weight you once lost.  About thirty years ago, my BFF at the time, did that.

I was her support for the entire year that it took her to lose her weight. I watched her throwing up. I witnessed the pain she was in. I saw the agony she went through and I decided that I was NEVER going to do that. I would rather be fat, than to do that. Within a year an a half she had stubbornly fought her way back to eating as she used to and put the weight back on again.

Please do not misunderstand. I am not judging people who have decided to do GBS. It seems that many people are doing it and successfully losing weight from it. If that is the course a person has chosen and it has worked for them, then I say "Hooray, you did it. Way to go!"  It is just that, for me, I dont see it.

But why not adopt that "mind set" of "accepting that you must eat less," and leave out the expense and trauma of Franken-surgery? If you think about it, the whole purpose of GBS is to make you stop eating so much. Why not just decide to "stop eating so much" without the major trauma to your body and your pocket book?

I think I am thinking about this because I am still struggling to lose weight. For a long time I thought it was the "kind" of food that caused the problem. So I cleaned up my eating by cutting out carbs and eating fewer processed foods.

I got my A1C back down to a normal place and my new doctor says that I am no longer pre-diabetic. I am excited about that. But I still have high blood pressure and have not made it past the 30-pound-lost marker. I am still obese.

Ive tried the 16-hour per day fast for a few weeks and still not seen any real weight loss that lasted on my scale. After reading the "Anything Goes Diet" and focusing on it for a few days I think I really need to focus simply on eating less in a way that works for me. It now makes sense to me to eat, say, once day, and the rest of the time, just stop eating.

We dont come with a tattooed label on us that says we MUST EAT THREE MEALS A DAY, or even we MUST EAT FIVE SMALL MEALS A DAY.  There are really no rules but the ones we or someone before us has made up.

I had been considering eating as I do now and trying a once a week 24-hour fast... and I may still do that. But Im also thinking about just eating a nice normal meal once a day, with a protein snack thrown in sometime during the day, and the rest of the time, just not eating. Ive discovered that I can go for long periods of time without eating which I had thought was not possible. And not only can I do it, I like doing it. I like the way it feels. I really dont like that "bloated" feeling that comes from eating large, especially carb-laden meals. It is so much more pleasant to have an empty stomach. It provides almost an odd sense of freedom.

Maybe I could do the opposite of the 24-hour fast. I could eat once a day for six days and on the seventh day, have two, perhaps even three meals. Then go back to the once a day meals. I could eat whatever I wanted. I know how important it is to me to eat healthy, so I would make sure my one meal had both protein and vegetables. I would still eat salads for the fresh raw veggies.

I could add to the salad a moderate size of animal protein (beef, pork, chicken, fish, or eggs) plus a serving of cooked veggies with some nuts or a fist-sized portion of some carb. A small portion of carbs. And I dont have to do the carbs each day. I wonder how long it would take me to begin to see a weight loss if I did that. I wont know if I dont try it.

I feel like trying it. I feel frustrated by all the things Ive tried and not being successful at the one thing I really wanted: the weight loss. I am a human being, I should be able to lose weight just like other human beings are doing. I need to do something that I can do. I use to do Franken-surgery, (as my doctor suggested) but that does not mean I cannot focus on achieving the same kind of total calorie reduction in a way that makes better sense to me.

I am sure there are folks who will have objections to this idea. Im sure that if someone had mentioned this to me a while ago, I would never have even thought of being open to the idea. But Ive gone down the road and ended up somewhere else. I need to do something that works -- for me.

From my reading I know that cutting out food, as in fasting, does no harm to the body if done in a controlled manner. It has been scientifically proven that small daily fasting does not even lower the bodys metabolism or reduce muscle. The body will only cannibalize itself after extremely long periods of time without food. Im not talking about that. The fasting Im talking about simply gives the body a rest. Im not talking about fasting for 40 days and 40 nights. Im talking about eating a good healthy meal once a day, plus a protein snack at some other time during the day.

I think this would accomplish the goal of reducing the daily caloric intake without all the fuss and measuring and counting and control. I hate the fuss, measuring and counting and the control. When I do that my whole day is spent focused on food. Im not interested in spending my life being focused on food. Im interested in eating a good meal and then moving on to other stuff. Thank God!!

Ok. It makes sense to me. Im going to try it. I can drink unsweet tea, and water all day long. I suppose diet sodas would work, too, but I hate soda, so why even bring it up? The only juice will be watered down cranberry juice (with no sugar or other sugary fruit juice added) -- and that only when I feel it is "medically" necessary. So, water it is. And a cup of tea now and then. And that is my new plan.

Ill be back soon with any news flashes...

LOL

Hope you are well,

Marcia