Tuesday, January 31, 2012
Friday, January 27, 2012
Robert Heaney, MD, a professor of medicine at Creighton University in Omaha, Neb., who specializes in bone biology, also shrugs off dairy dissenters. "The reason why dairy products work is that they contain not only calcium and protein but also phosphorus, magnesium, vitamin D, potassium, and other things associated with good bone health," he says. "It's the logical way to go.""
So, that REALLY helps me! My thinking is that as long as milk/dairy isn't my ONLY source of calcium I'll probably be ok. I looked up alternative sources of calcium, and I found another source that says, "Calcium is more poorly absorbed by folks eating a high protein diet, or high phosphorus foods (such as soda pop and milk). Calcium also is not well absorbed from sesame seeds unless they are ground or pulverized. A recent study(1) compared the absorption of calcium from kale with the absorption from milk revealing absorption of calcium from kale was 40.9%, compared with 32.1% from milk." Another point for kale!!
Tuesday, January 24, 2012
Health Tech: Home Gadgets to Help You Through Cold & Flu Season
"ATMs, self-checkout kiosks at grocery stores, tablets, and cell phones: These technologies all make our lives easier and more convenient, but they can also spread viruses, bacteria, and other germs. This cold and flu season, make use of the technology that can potentially reduce your family’s exposure to viruses instead. Doctor and mom Jennifer Trachtenberg, pediatrician at The Mount Sinai Medical Center, will recommend gadgets that’ll help make cold and flu season a little more endurable, for kids and adults alike"
Wednesday, January 25, 2012 12:00 PM - 12:45 PM
To register click here.
Friday, January 20, 2012
**Just to be clear, I'm talking about doing this daily when my family is sick. The general rule (according to the ADA) is that you should still replace your toothbrush every 3-6 months. I'm not saying that you should use denture cleaner and keep the same toothbrush for a year!
Thursday, January 19, 2012
Wednesday, January 18, 2012
Friday, January 13, 2012
Eating locally grown food this time of year takes creativity
BY LEAH A. ZELDES January 10, 2012 12:36PM
Eating local after harvest is possible, Prairie Grass Cafe proves with Heirloom Squash with Goat Cheese. | Richard A. Chapman~Sun-Times
Updated: January 10, 2012 3:37PM
Each year, Lincoln Park’s Green City Market sponsors its “Locavore Challenge.” Participants try to eat only foods grown within 300 miles. The thing is, though, the two-week challenge takes place in September, when area produce is at its freshest and brightest.
Try it in January.
“Potatoes, beets, carrots, parsnips, celery root, sunchokes,” recites chef Carol Wallack of Sola restaurant, 3868 N. Lincoln. “You get a little bit bored because there’s not a lot available,” she says. “It becomes a test of creativity.”
“You get sick and tired of the same earth-toned, ivory-hued vegetables,” says chef Bruce Sherman of North Pond, 2610 N. Cannon Drive.
“It’s much easier than it used to be,” notes chef Sarah Stegner of Prairie Grass Cafe in Northbrook, who points out that Green City Market will open Saturdays nearly all winter, and more nearby farmers are extending the season under glass, so pea shoots, sunflower sprouts, arugula and micro greens stay available, along with Midwest-grown dried fruit, beans, grains, cheese, eggs, meat and fish.
Why eat local?
Why not partake of the bounty of imported foods? “A lot of it tastes like crap,” Wallack says. “Have you ever tasted a tomato out of South America in the winter?”
Flavor is chief of the reasons locavores avoid long-traveled comestibles. “What is in season in your area is what tastes best,” says Stegner. She also likes knowing the growers. “I want to know what’s been done to my food along the way.”
Others cite desires to support the family farmers and sustainable agriculture, to eschew big agribusiness and to reduce consumption of natural resources used by excess “food miles.”
“It just feels like a more honest way to cook,” says chef David Dworshak of Carnivale, 702 W. Fulton Market.
“There’s something intrinsically satisfying about eating seasonally,” says Robert Gardner of Oak Park. Gardner, a founder of thelocalbeet.com, a website for Chicago locavores, has been eating local for six years. His family so loved the food from their nearby farmers market that they wanted similarly good-tasting fare all year-round. “Local food is the means, not the end,” he says.
“We don’t hold to some ultra-strict regime,” says Gardner, who still consumes nonlocal products like olive oil and citrus.
Dana Cox of Pullman, a culinary instructor at Kendall College, went local after a field trip to some factory farms. “I had a really visceral reaction,” she recalls.
It led her to spend a year on “The Honest Meal Project,” in which she avoided most industrially produced foodstuffs and ate “98 percent local,” she says, even to making sure that the Morton’s Salt she used was mined in Ohio. The 42-year-old Cox and new husband Dylan Lipe, executive corporate chef for Sweet Baby Ray’s restaurants in Wood Dale and Elk Grove Village, are embarking on another year of local eating they’ll chronicle at farmtotablecouple.com.
How to eat local
Cox found local squashes, apples, onions, mushrooms and greens were pretty much available all winter. “I got really creative with winter squash. I used squash in place of fruit.”
She relied on farmers markets and two community-supported agriculture subscriptions for farm produce.
“I had some fantastic meals,” she says, such as a cassoulet, “but distinctly American: black beans from Three Sisters Farm, smoked turkey legs from TJ’s Free Range, dried chiles and herbs from Wind Ridge Farm, mirepoix (carrot, onion, celery) from my Genesis Growers CSA box, tomatoes I’d canned from my own tiny city plot, and garlic from Nichols Farm.”
Eating local takes extra time for shopping and cooking, yet Cox says she spent only about an hour daily on sourcing and prepping her meals.
“You have to be willing to cook,” says Stegner.
“Most of the winter foods are not so easy to cook,” Gardner acknowledges, noting that while a summertime salad takes minutes to throw greens together, a wintertime counterpart might require time to roast root vegetables. You also have to be open to eating veggies such as kohlrabi, Cox says.
Dedicated locavores can and freeze fruit and vegetables in season and root-cellar long-keeping items such as apples, squash, cabbage and turnips.
“Lots of pickling and preserving,” says Dworshak, who insists that locally grown produce, even stored, preserved or frozen, has more flavor than off-season, trucked-in goods. “Sometimes when you pickle things, it actually tastes better,” he says.
“Nine times out of 10, it’s still going to taste better than the industrial product someone’s going to buy at the grocery store,” agrees Sherman.
“When you go to Whole Foods or Dominicks in March,” Gardner points out, “you’re buying stored foods anyway.”
Leah A. Zeldes is a local freelance writer.
Wednesday, January 11, 2012
Tuesday, January 10, 2012
Fireplaces are NOT a good way to greenly heat your home! For some reason I thought they seemed like a good idea, even though ours are just for decoration (we've never had them cleaned and I don't want to try it out and see if we can start a house fire.). " On average, fireplaces are only about 10% efficient. That is, about 90% of their energy is lost through the chimney, along with loads of your home's warm air and energy dollars." I guess it DOES make sense, and I don't know why I never really thought of it before, but at least now I don't have to feel guilty for not getting that chimney cleaned and using the fire place to help heat my house!
Monday, January 9, 2012
I read an book two summers ago about teaching your children to eat healthy and then they'll make healthy food choices on their own because they'll feel badly when they don't. I didn't really think that would happen, but I guess I know now that it does. I just feel like my kids may think that it was worth it...I ALMOST would say that, if it had only been the Papa John's that did me in, but the other stuff put me over the edge! So green and leafy vegetables for me!
Friday, January 6, 2012
3 Servings of protein
4 servings of calcium
3 servings of Vitamin C
3 servings of Green Leafy vegetables, yellow vegetables and yellow fruits
2 servings of other fruits and vegetables
6 servings of Whole grains and legumes
8 glasses of water
And there it is. Those 6 servings of whole grains can be a lot, but I usually overlap them with the proteins so I'm getting my vegetarian proteins as well as my grains/legume requirements. It's a lot to eat, so I usually try to overlap my servings whenever possible.
I went to the What To Expect When You're Expecting website and found the basic pregnancy diet online. (Did I mention that's what it's called? It sounds like you'll be eating nothing but all that crazy stuff you hear mom's say they craved during pregnancy, but trust me! It's a well balanced diet!)
Wednesday, January 4, 2012
I also made Soothing Mint Soup, which I've wanted to make for awhile, but I've been unable to find peppermint leaves. I finally gave up and just used the mint in the grocery store, which I'm pretty sure is spearmint, but it seemed to work ok. I wasn't sure how the flavors of this would turn out, since they're kind of odd, but I was really pleased. It was pretty quick to make, which is ALWAYS a bonus!
4C vegetable stock
1 clove garlic, minced
1TBSP minced fresh ginger
1 cinnamon stick
3 green onion, thinly sliced
1/2 C tightly packed chopped fresh mint (peppermint if you can find it!)
2 tsp soy sauce
2 eggs lightly beaten with 1 TBSP water
In medium pan, heat first 4 ingredients over medium heat until boiling. Add next 4 ingredients and simmer for 2 minutes, then add the egg, pouring in thin stream around the edge of the pan. Stir to make thin ribbons with the egg, remove from heat, remove cinnamon stick and enjoy!
Tuesday, January 3, 2012
Monday, January 2, 2012
I really love sauerkraut, of course not the pork, but I haven't had it on New Years day in years. I was rereading my Vegetarian Mother's Cookbook, by Cathe Olsen and it was singing the praises of fermented food, like sauerkraut. So I looked it up online and found that sauerkraut does, indeed have some beneficial health properties. When eaten raw it has Vitamin C and lactobacilli (a probiotic) and has some cancer-fighting compounds. So, while you're enjoying that leftover New Year's food, you can rest assured you're doing something healthy for your body (this really only goes for the sauerkraut, not all the Christmas cookies that you still have or the leftover bottle of champagne!)