This is 88.9 KUCI in Irvine!
Anything said on this show in no way reflects the views of the University of California Irvine or the UC regents.
Hi listeners, welcome to food for thought on 88.9 KUCI in Irvine this also happens to be the last show of the summer since next week all of us UC Irvine students go back to school to start the new year. For some it will be a sad moment but if you look on the funny side it will be like a vacation from the vacation haha. Oh also Yom Kippur starts today at sundown today for those of you that don’t know what it is it’s practically the Jewish day for Atonement. Okay on to the stuff for today
First off there’s a lobster fest in LA this weekend. It’s been a So. Cal tradition since 1999. It started today and will finish off on Sunday. It’s only $18 for a fresh steamed Maine Lobster meal and they supposedly never run out of lobster because it’s shipped in from Maine daily during the festival so if you are a fan of lobsters then it might be a cool thing to find yourself in San Pedro this weekend and for more info the website is www.LobsterFest.com.
The Truth About 12 Health Myths
You Shouldn’t Cut Off the Bread’s Crust. It’s Full of Vitamins.
The truth is: In a 2002 German study, researchers found that the baking process produces a novel type of cancer-fighting antioxidant in bread that is eight times more abundant in the crust than in the crumb. That said, it’s more important to serve whole-wheat bread, with or without the crust, because it’s all around higher in nutrients, such as fiber, says New York City nutritionist Keri Glassman, author of The O2 Diet. Make sure the ingredients list “100% whole-wheat flour.” Breads simply labeled “wheat” are usually made with a mixture of enriched white flour and whole-wheat flour and have less fiber.
If You Go Out With Wet Hair, You’ll Catch a Cold.
The truth is: You will feel cold but will be just fine healthwise, says Jim Sears, a board-certified pediatrician in San Clemente, California, and a cohost of the daytime-TV show The Doctors. He cites a study done at the Common Cold Research Unit, in Salisbury, England, in which a group of volunteers was inoculated with a cold virus up their noses. Half the group stayed in a warm room while the rest took a bath and stood dripping wet in a hallway for half an hour, then got dressed but wore wet socks for a few more hours. The wet group didn’t catch any more colds than the dry. Sears’s conclusion: “Feeling cold doesn’t affect your immune system.”
If You Cross Your Eyes, They’ll Stay That Way.
The truth is: “There’s no harm in voluntary eye crossing,” says W. Walker Motley, an assistant professor of ophthalmology at the University of Cincinnati College of Medicine. But if you notice your child doing this a lot (when he’s not mimicking a cartoon character), he might have other vision problems.
You Should Feed a Cold and Starve a Fever.
The truth is: In both cases, eat and drink, then drink some more. “Staying hydrated is the most important thing to do, because you lose a lot of fluids when you’re ill,” says Sears, who adds that there’s no need for special beverages containing electrolytes (like Gatorade) unless you’re severely dehydrated from vomiting or diarrhea.
The truth is: In a 2002 German study, researchers found that the baking process produces a novel type of cancer-fighting antioxidant in bread that is eight times more abundant in the crust than in the crumb. That said, it’s more important to serve whole-wheat bread, with or without the crust, because it’s all around higher in nutrients, such as fiber, says New York City nutritionist Keri Glassman, author of The O2 Diet. Make sure the ingredients list “100% whole-wheat flour.” Breads simply labeled “wheat” are usually made with a mixture of enriched white flour and whole-wheat flour and have less fiber.
If You Go Out With Wet Hair, You’ll Catch a Cold.
The truth is: You will feel cold but will be just fine healthwise, says Jim Sears, a board-certified pediatrician in San Clemente, California, and a cohost of the daytime-TV show The Doctors. He cites a study done at the Common Cold Research Unit, in Salisbury, England, in which a group of volunteers was inoculated with a cold virus up their noses. Half the group stayed in a warm room while the rest took a bath and stood dripping wet in a hallway for half an hour, then got dressed but wore wet socks for a few more hours. The wet group didn’t catch any more colds than the dry. Sears’s conclusion: “Feeling cold doesn’t affect your immune system.”
If You Cross Your Eyes, They’ll Stay That Way.
The truth is: “There’s no harm in voluntary eye crossing,” says W. Walker Motley, an assistant professor of ophthalmology at the University of Cincinnati College of Medicine. But if you notice your child doing this a lot (when he’s not mimicking a cartoon character), he might have other vision problems.
You Should Feed a Cold and Starve a Fever.
The truth is: In both cases, eat and drink, then drink some more. “Staying hydrated is the most important thing to do, because you lose a lot of fluids when you’re ill,” says Sears, who adds that there’s no need for special beverages containing electrolytes (like Gatorade) unless you’re severely dehydrated from vomiting or diarrhea.
Gum Stays in Your Stomach for Seven Years.
The truth is: Your Little Leaguer’s wad of Big League Chew won’t (literally) stick around until high school graduation. “As with most nonfood objects that kids swallow, fluids carry gum through the intestinal tract, and within days it passes,” says David Pollack, a senior physician in the Children’s Hospital of Philadelphia Care Network. And even though gum isn’t easily broken down in the digestive system, it probably won’t cause a stomachache, either.
An Apple a Day Keeps the Doctor Away.
The truth is: A handful of blueberries a day will keep the doctor away more effectively. Blueberries are a nutritional jackpot, rich in antioxidants and fiber, and they’re also easy to toss into cereal and yogurt. That said, eating a variety of fruits and vegetables is important to prevent many chronic illnesses, such as heart disease, high blood pressure, and diabetes, down the road. (To find out how much earth-grown goodness your child should be getting, a website to look at is fruitsandveggiesmatter.gov, you can enter his or her age, gender, and level of physical activity and it’ll tell you.)
You Lose 75 Percent of Your Body Heat Through Your Head.
The truth is: “This adage was probably based on an infant’s head size, which is a much greater percentage of the total body than an adult head,” says Pollack. That’s why it’s important to make sure an infant’s head remains covered in cold weather. (This also explains those ubiquitous newborn caps at the hospital.) But for an adult, the figure is more like 10 percent. And keep in mind that heat escapes from any exposed area (feet, arms, hands), so putting on a hat is no more important than slipping on gloves.
To Get Rid of Hiccups, Have Someone Startle You.
The truth is: Most home remedies, like holding your breath or drinking from a glass of water backward, haven’t been medically proven to be effective, says Pollack. However, you can try this trick dating back to 1971, when it was published in The New England Journal of Medicine: Swallow one teaspoon of white granulated sugar. According to the study, this tactic resulted in the cessation of hiccups in 19 out of 20 afflicted patients. Sweet.
The truth is: Your Little Leaguer’s wad of Big League Chew won’t (literally) stick around until high school graduation. “As with most nonfood objects that kids swallow, fluids carry gum through the intestinal tract, and within days it passes,” says David Pollack, a senior physician in the Children’s Hospital of Philadelphia Care Network. And even though gum isn’t easily broken down in the digestive system, it probably won’t cause a stomachache, either.
An Apple a Day Keeps the Doctor Away.
The truth is: A handful of blueberries a day will keep the doctor away more effectively. Blueberries are a nutritional jackpot, rich in antioxidants and fiber, and they’re also easy to toss into cereal and yogurt. That said, eating a variety of fruits and vegetables is important to prevent many chronic illnesses, such as heart disease, high blood pressure, and diabetes, down the road. (To find out how much earth-grown goodness your child should be getting, a website to look at is fruitsandveggiesmatter.gov, you can enter his or her age, gender, and level of physical activity and it’ll tell you.)
You Lose 75 Percent of Your Body Heat Through Your Head.
The truth is: “This adage was probably based on an infant’s head size, which is a much greater percentage of the total body than an adult head,” says Pollack. That’s why it’s important to make sure an infant’s head remains covered in cold weather. (This also explains those ubiquitous newborn caps at the hospital.) But for an adult, the figure is more like 10 percent. And keep in mind that heat escapes from any exposed area (feet, arms, hands), so putting on a hat is no more important than slipping on gloves.
To Get Rid of Hiccups, Have Someone Startle You.
The truth is: Most home remedies, like holding your breath or drinking from a glass of water backward, haven’t been medically proven to be effective, says Pollack. However, you can try this trick dating back to 1971, when it was published in The New England Journal of Medicine: Swallow one teaspoon of white granulated sugar. According to the study, this tactic resulted in the cessation of hiccups in 19 out of 20 afflicted patients. Sweet.
Eating Fish Makes You Smart.
The truth is: For kids up to age three or four, this is indeed the case. Fish, especially oily ones, such as salmon, are packed with omega-3 fatty acids, including DHA (docosahexaenoic acid). “DHA is particularly beneficial in the first two years of life for brain development, cognition, and visual acuity,” says Beverly Hills pediatrician Scott W. Cohen. And a 2008 study in Clinical Pediatrics showed an increase in vocabulary and comprehension for four-year-olds who were given daily DHA supplements. Omega-3 options for the fish-phobic? Try avocados, walnuts, and canola oil.
You Shouldn’t Swim for an Hour After Eating.
The truth is: Splash away. “After you eat, more blood flows to the digestive system and away from the muscles,” says Cohen. “The thinking was that if you exercised strenuously right after eating, that lack of blood would cause you to cramp up and drown.” But that won’t happen. Sears concurs: “You might have less energy to swim vigorously, but it shouldn’t inhibit your ability to tread water or play.”
Every Child Needs a Daily Multivitamin.
The truth is: Children who are solely breast-fed during their first year should be given a vitamin D supplement. After that, a multivitamin won’t hurt anyone, but many experts say that even if your child is in a picky phase, there’s no need to sneak Flintstone vitamins into their applesauce. “Even extremely fussy eaters grow normally,” Cohen says. “Your kids will eventually get what they need, even if it seems as if they’re subsisting on air and sunlight.”
Warm Milk Will Help You Fall Asleep.
The truth is: Milk contains small amounts of tryptophan (the same amino acid in turkey), “but you would have to drink gallons to get any soporific effect,” says Michael Breus, a clinical psychologist in Scottsdale, Arizona, who specializes in sleep disorders. “What is effective is a routine to help kids wind down,” he says. And if a glass of warm milk is part of the process, it can have a placebo effect, regardless of science.
The truth is: For kids up to age three or four, this is indeed the case. Fish, especially oily ones, such as salmon, are packed with omega-3 fatty acids, including DHA (docosahexaenoic acid). “DHA is particularly beneficial in the first two years of life for brain development, cognition, and visual acuity,” says Beverly Hills pediatrician Scott W. Cohen. And a 2008 study in Clinical Pediatrics showed an increase in vocabulary and comprehension for four-year-olds who were given daily DHA supplements. Omega-3 options for the fish-phobic? Try avocados, walnuts, and canola oil.
You Shouldn’t Swim for an Hour After Eating.
The truth is: Splash away. “After you eat, more blood flows to the digestive system and away from the muscles,” says Cohen. “The thinking was that if you exercised strenuously right after eating, that lack of blood would cause you to cramp up and drown.” But that won’t happen. Sears concurs: “You might have less energy to swim vigorously, but it shouldn’t inhibit your ability to tread water or play.”
Every Child Needs a Daily Multivitamin.
The truth is: Children who are solely breast-fed during their first year should be given a vitamin D supplement. After that, a multivitamin won’t hurt anyone, but many experts say that even if your child is in a picky phase, there’s no need to sneak Flintstone vitamins into their applesauce. “Even extremely fussy eaters grow normally,” Cohen says. “Your kids will eventually get what they need, even if it seems as if they’re subsisting on air and sunlight.”
Warm Milk Will Help You Fall Asleep.
The truth is: Milk contains small amounts of tryptophan (the same amino acid in turkey), “but you would have to drink gallons to get any soporific effect,” says Michael Breus, a clinical psychologist in Scottsdale, Arizona, who specializes in sleep disorders. “What is effective is a routine to help kids wind down,” he says. And if a glass of warm milk is part of the process, it can have a placebo effect, regardless of science.
5 foods people fear and how to get over it
The egg recall isn't the only reason many people avoid the breakfast food.
Like certain foods, some questions really strike a nerve.
The specific items that may have earned us the label of picky eater as a kid are now certifiably "gross" as adults. There's a freedom to not having to like or eat the things we hated as kids. But why don't we like them? And why are some foods so remarkably unpopular?
in an online study these five foods were singled out the most:
Like certain foods, some questions really strike a nerve.
The specific items that may have earned us the label of picky eater as a kid are now certifiably "gross" as adults. There's a freedom to not having to like or eat the things we hated as kids. But why don't we like them? And why are some foods so remarkably unpopular?
in an online study these five foods were singled out the most:
- Mushrooms
- Raisins/dried fruits
- Cheese
- Eggs
- Milk
As a member of Team I-Hate-Raisins, I wasn't surprised it made the list. But it was a revelation for some that the four other items imposed the same kind of gagging and cringing. In particular mushrooms; some people probably asked themselves stuff like: how could one of my favorite foods inspire such collective nausea? "People have a real aversion to things that they think of as fungus or bacteria," explains nutritionist Sondra Kronberg. "Mushrooms are technically a fungus, so it makes sense someone would equate it with germs and growths. Maybe even subconsciously they think they'll contract a fungus from the food."
That fear of cultures and bacteria may also explain why cheese had a presence in the comments. "It feels like it's milk gone bad or it's not wholesome for some people," says Kronberg, who treats patients for food phobia as Founder/Nutritional Director of Eating Disorder Associates Treatment & Referral Centers and Eating Wellness Programs.
That makes sense but then how do you explain milk that's perfectly fresh? "Milk was something most of us were force fed as a child. We were raised on it, and if we didn't like the taste, we were still forced to drink it," she says. In a way we may be playing out an act of defiance.
Eggs have long been an unpopular food, but the recent egg recall is only fostering the aversion. "It's validating a lot of people's fears that eggs can make you sick," says Kronberg. But the fear of eggs for many runs deeper. "If you've ever cracked an egg with blood in it, you're reminded that it's actually a cell designed to develop into a living thing. That can turn a lot of people off." And it does.
The raisin phobia hits especially close to home as I used to not like them but now I just tolerate them but prefer other snacks, I’d blame it on the comic/ cartoon character Garfield who has an aversion to raisins but that wouldn’t be completely true. "They look like little poops or bugs," agrees Kronberg. "When you see a dark thing in a cereal that can even looks like it moves, it looks like something that shouldn't be in your food." She also connects the "dried-up" aspect of the fruit to something we're hard-wired to consider rotten.
So there you have it. I’m guessing people are thinking just don't give me raisins and no one gets hurt, right? Wrong. While some people with food aversions have mild reactions, others can have such strong reactions over time that it interrupts their lives. Common reactions to accidentally consuming food you hate ranges from gagging and headaches to vomiting and total panic attacks that can last for up to two days, according to Kronberg. The bigger the reaction, the more inflated your fear becomes. That's when an aversion turns into a full-fledged phobia.
People with even mild obsessive-compulsive traits can find themselves food-phobic, notes Kronberg. "It gives you a sense of control but when it gets inflated it can interrupt your life." Excuse the pun, but an aversion to one food can mushroom into a general fear of eating out, or a fear of eating an expanding number of foods.
"When it interferes with your quality of life, you need to get help," she says. The truly phobic should seek professional treatment. But if you want to get over your own mild disgust before it becomes a bigger deal, there are some home remedies.
"Many food aversions have to do with texture. With these foods people don't mind the flavor when the texture is altered," says nutritionist Lauren Slayton, MS RD. "So one thing to do is alter the form of the food if texture is suspected. The take-home message is not to accept your aversions as gospel." If you hate the texture of beets or peas, puree them into a soup. If you find raw onions too slimy, try frying them up into crunchy rings.
"Other food dislikes, like stinky cheeses and plain yogurt, have to do with odor," says Slayton. "People with a more acute sense of smell can be prone to these aversions." In this case, Slayton advises sampling the product in question in small quantities. "Some people can handle a drop of crumbled feta but not a forkful," she says.
If your problem is more deeply rooted, try a little DIY-exposure therapy. "You can do a version of exposure therapy where you confront your fear in a safe environment slowly and in a controlled setting," suggests Kronberg.
"First start by talking about the food and why it disgusts you. Then have someone explain how it's actually made and where it comes from," says Kronberg. This will help to dissociate the food with your own negative association. For example, learning the process of how grapes become raisins may thwart my brain's involuntary leap to imagining raisins coming from a Guinea Pig's behind.
The next step is picking up the food, touching it and smelling it. A gradual re-introduction to the food allows the eater to feel in control, a key to overcoming any phobia. Finally, Kronberg recommends a repetitive process of tasting, in my case, the dreadful raisin, and measuring the reaction with each tiny bite. "It's a kind of risk taking," says Kronberg. I believe it could work, but I'd rather jump out of an airplane.
That fear of cultures and bacteria may also explain why cheese had a presence in the comments. "It feels like it's milk gone bad or it's not wholesome for some people," says Kronberg, who treats patients for food phobia as Founder/Nutritional Director of Eating Disorder Associates Treatment & Referral Centers and Eating Wellness Programs.
That makes sense but then how do you explain milk that's perfectly fresh? "Milk was something most of us were force fed as a child. We were raised on it, and if we didn't like the taste, we were still forced to drink it," she says. In a way we may be playing out an act of defiance.
Eggs have long been an unpopular food, but the recent egg recall is only fostering the aversion. "It's validating a lot of people's fears that eggs can make you sick," says Kronberg. But the fear of eggs for many runs deeper. "If you've ever cracked an egg with blood in it, you're reminded that it's actually a cell designed to develop into a living thing. That can turn a lot of people off." And it does.
The raisin phobia hits especially close to home as I used to not like them but now I just tolerate them but prefer other snacks, I’d blame it on the comic/ cartoon character Garfield who has an aversion to raisins but that wouldn’t be completely true. "They look like little poops or bugs," agrees Kronberg. "When you see a dark thing in a cereal that can even looks like it moves, it looks like something that shouldn't be in your food." She also connects the "dried-up" aspect of the fruit to something we're hard-wired to consider rotten.
So there you have it. I’m guessing people are thinking just don't give me raisins and no one gets hurt, right? Wrong. While some people with food aversions have mild reactions, others can have such strong reactions over time that it interrupts their lives. Common reactions to accidentally consuming food you hate ranges from gagging and headaches to vomiting and total panic attacks that can last for up to two days, according to Kronberg. The bigger the reaction, the more inflated your fear becomes. That's when an aversion turns into a full-fledged phobia.
People with even mild obsessive-compulsive traits can find themselves food-phobic, notes Kronberg. "It gives you a sense of control but when it gets inflated it can interrupt your life." Excuse the pun, but an aversion to one food can mushroom into a general fear of eating out, or a fear of eating an expanding number of foods.
"When it interferes with your quality of life, you need to get help," she says. The truly phobic should seek professional treatment. But if you want to get over your own mild disgust before it becomes a bigger deal, there are some home remedies.
"Many food aversions have to do with texture. With these foods people don't mind the flavor when the texture is altered," says nutritionist Lauren Slayton, MS RD. "So one thing to do is alter the form of the food if texture is suspected. The take-home message is not to accept your aversions as gospel." If you hate the texture of beets or peas, puree them into a soup. If you find raw onions too slimy, try frying them up into crunchy rings.
"Other food dislikes, like stinky cheeses and plain yogurt, have to do with odor," says Slayton. "People with a more acute sense of smell can be prone to these aversions." In this case, Slayton advises sampling the product in question in small quantities. "Some people can handle a drop of crumbled feta but not a forkful," she says.
If your problem is more deeply rooted, try a little DIY-exposure therapy. "You can do a version of exposure therapy where you confront your fear in a safe environment slowly and in a controlled setting," suggests Kronberg.
"First start by talking about the food and why it disgusts you. Then have someone explain how it's actually made and where it comes from," says Kronberg. This will help to dissociate the food with your own negative association. For example, learning the process of how grapes become raisins may thwart my brain's involuntary leap to imagining raisins coming from a Guinea Pig's behind.
The next step is picking up the food, touching it and smelling it. A gradual re-introduction to the food allows the eater to feel in control, a key to overcoming any phobia. Finally, Kronberg recommends a repetitive process of tasting, in my case, the dreadful raisin, and measuring the reaction with each tiny bite. "It's a kind of risk taking," says Kronberg. I believe it could work, but I'd rather jump out of an airplane.
Were going to take a quick break now but please don’t go anywhere because theres more to come.
Were back! For those of you just tuning in this is food for thought on 88.9 KUCI in Irvine.
Whole Foods to Post Seafood Environmental Ratings
Whole Foods puts new seafood ratings in stores to help shoppers select sustainable fish.
Whole Foods Market Inc. is trying to clear some murky waters for seafood shoppers.
The grocery chain on Monday launched a new color-coded rating program -- with the help of Monterey Bay Aquarium and Blue Ocean Institute -- that measures the environmental impact of its wild-caught seafood.
The program is the latest in a series of moves by major grocers to change seafood policies as concern rises about overfishing and the environmental effects of certain fishing methods.
Similar to a stoplight, seafood is given a green, yellow or red rating. A green rating indicates the species is relatively abundant and is caught in environmentally friendly ways. Yellow means some concerns exist with the species' status or the methods by which it was caught. And a red rating means the species is suffering from overfishing, or the methods used to catch it harm other marine life or habitats.
The company, based in Austin, Texas, said it is the first national retailer to display such ratings.
Whole Foods said the program complements its wild-caught rating program with the Marine Stewardship Council, a certification program that addresses only a fraction of seafood sold. And it adds to the grocer's farmed seafood policies, which prohibit antibiotics and sulfates and set other standards.
"There has been a huge increase in attention and energy and enthusiasm (on sustainable seafood) from customers and buyers and fishermen," said Carrie Brownstein, coordinator of seafood quality standards for Whole Foods.
Target Corp. decided at the beginning of the year to stop carrying farmed salmon. Safeway Inc. stopped carrying overfished species, including grouper and monkfish.
A number of chains, including Wegman's and Aldi, have come up with new sustainable seafood policies. Retail behemoth Wal-Mart Stores Inc. dropped swordfish, shark and frozen orange roughy last year after cutting other controversial species previously.
After much pressure from environmental groups, Trader Joe's' announced this spring that it would sell only sustainable-sourced seafood by the end of 2012.
Whole Foods also announced Monday that it will end sales of red-rated species by Earth Day 2013. The company has already phased out a number of such products.
These moves are critical, wildlife and ocean advocates say, because about half the seafood purchased in the US comes from retailers.
"The industry has changed very rapidly," said Mike Sutton, vice president of Monterey Bay Aquarium. "When the consumer starts to care, it is the enlightened self-interest of businesses to care."
Monterey Bay Aquarium, considered one of the pre-eminent sources on seafood sustainability, developed pocket guides and cards that help consumers navigate the fish counter. It has distributed more than 40 million of the guides and similar cards over the past decade.
Navigating the seafood system is difficult for shoppers because it involves assessing the type of seafood, where it was fished, the method used and other specifics of the fisheries or farms.
Sutton said moves like this by major retailers and its partnerships with food suppliers such as Aramark and Compass Group can help make a significant impact.
"You can't buy sustainable seafood if it isn't being sold," he said. "The decision that matter are not necessarily the decisions of you and me, but the big seafood buyers."
Bon Appétit Names America's Foodiest Towns 2010
Each year, Bon Appétit brings you a report on the nation's top food towns. Restaurant editor Andrew Knowlton scours the country to find towns with the most inspired culinary culture, and this year he crowned Boulder as "America's Foodiest Town 2010."
The criteria:
Small towns (fewer than 250,000 people) or with a small-town feel, quality farmers' markets, concerned farmers, dedicated food media, first-rate restaurants, talented food artisans, and a community of food lovers. These are the towns where we'd like to go to dinner, and so much more.
Here's the run-down on why Boulder took home the title, plus a look at five runner-up destinations for the food-obsessed. Click through to see if your hometown made the list.
The criteria:
Small towns (fewer than 250,000 people) or with a small-town feel, quality farmers' markets, concerned farmers, dedicated food media, first-rate restaurants, talented food artisans, and a community of food lovers. These are the towns where we'd like to go to dinner, and so much more.
Here's the run-down on why Boulder took home the title, plus a look at five runner-up destinations for the food-obsessed. Click through to see if your hometown made the list.
Boulder, Colorado
Boulder has won just about every shiny happy lifestyle award a city can: Healthiest, Most Educated, Most Bicycle-Friendly--the list goes on. And this year, it can add one more: Bon Appetit's Foodiest Town in America. Along with having fit, smart, and eco-conscious citizens, Boulder is home to a number of innovative food companies (Celestial Seasonings, Izze Beverage Company, and Bhakti Chai), top-tier restaurants, and one of the best farmers' markets in the country.
McMinnville, Oregon
Next year marks the 25th anniversary of the International Pinot Noir Celebration--a one-of-a-kind event held each July in the heart of Williamette Valley wine country. Don't miss Thistle restaurant, where owners Eric Bechard and Emily Howard are dedicated to using local ingredients.
Big Sur, California
In the midst of a 90-mile stretch of protected wilderness along California's Central Coast, this town is home to jaw-dropping scenery, award-winning hotels, and three of the quirkiest restaurants in the West: Big Sur Bakery & Restaurant, Deetjen's Big Sur Inn and Restaurant, and Nepenthe. And be sure to order seconds when you visit Big Sur--surfing, hiking, and cycling are nearby to help burn calories.
Traverse City, Michigan
They had us at "cherries"--this Lake Michigan town is the host of the annual National Cherry Festival. But there's even more to love here: Mario Batali (who owns a nearby vacation home) is a cheerleader for the area, sophisticated restaurants like Trattoria Stella are booming, and must-see Black Star Farms is part winery, part creamery, part inn, and part farm in Leelanau Peninsula wine country.
Louisville, Kentucky
For three years this bourbon-producing city with a soft spot for Community Supported Agriculture has made our runners-up list--no small feat. And the scene just keeps getting better: The restaurant lineup continues to mature, and there's a new generation producing artisanal foods.
Ithaca, New York
From the largely organic Ithaca Farmers' Market to the groundbreaking vegetarian Moosewood Restaurant to a sundae (purportedly invented in Ithaca) made with Cornell Dairy ice cream, there's something for everyone. It's also the gateway to the Finger Lakes wine region.
7 Sleep-Stealing Foods to Stay Away From
If you find yourself tossing and turning at night, your dinner could be to blame. Our esteemed panel of nutritionists and dieticians list out seven foods that keep you up past your bedtime. For a list of foods that will put you to sleep I’ll have one next week hopefully.
Caffeine
You've known this guy for years. He's gotten you through countless all-nighters and pepped you up for that 8 a.m. Monday morning presentation. But did you know that caffeine isn't actually giving your body any energy? "Though caffeine does provide us with that feeling of alertness, it's just a stimulant," says Michelle Dudash, registered dietician, chef, and freelance writer.
Aged Cheese
If a nap is in your future, steer clear of Parmesan, Romano, Asiago, and other hard cheeses (basically, all the yummy smelly ones!). The high levels of the amino acid tyramine are known to keep you up.
Spicy Foods
Hot tamale! Those hot wings may taste damn good during the football game, but they aren't going to feel so great come bedtime — especially if you're prone to heartburn, since lying down only amps up its side. Make sure you eat your favorite hot foods early enough in the day to prevent a sleepless night later.
Processed or Smoked Meats
Leave this one on the deli counter. Cynthia Pasquella, CCN, CHLC, CWC, says processed meats contain high levels of tyramine and makes the brain release a chemical that makes us feel alert. These meats also aren't the healthiest ones to munch on either, sleep patterns aside.
Alcohol
Even though it's a depressant, alcohol will, oddly enough, keep you up at night. "Many people use alcohol to help them relax, but it actually prevents your body from entering the deep stages of sleep," says Pasquella. Although you may fall asleep, you won't feel very well-rested in the morning.
Milk Chocolate
The average milk chocolate bar contains tyrosine, which is converted into dopamine — a stimulant, says Pasquella. This causes alertness and restlessness, which can keep you up at night.
Caffeine
You've known this guy for years. He's gotten you through countless all-nighters and pepped you up for that 8 a.m. Monday morning presentation. But did you know that caffeine isn't actually giving your body any energy? "Though caffeine does provide us with that feeling of alertness, it's just a stimulant," says Michelle Dudash, registered dietician, chef, and freelance writer.
Aged Cheese
If a nap is in your future, steer clear of Parmesan, Romano, Asiago, and other hard cheeses (basically, all the yummy smelly ones!). The high levels of the amino acid tyramine are known to keep you up.
Spicy Foods
Hot tamale! Those hot wings may taste damn good during the football game, but they aren't going to feel so great come bedtime — especially if you're prone to heartburn, since lying down only amps up its side. Make sure you eat your favorite hot foods early enough in the day to prevent a sleepless night later.
Processed or Smoked Meats
Leave this one on the deli counter. Cynthia Pasquella, CCN, CHLC, CWC, says processed meats contain high levels of tyramine and makes the brain release a chemical that makes us feel alert. These meats also aren't the healthiest ones to munch on either, sleep patterns aside.
Alcohol
Even though it's a depressant, alcohol will, oddly enough, keep you up at night. "Many people use alcohol to help them relax, but it actually prevents your body from entering the deep stages of sleep," says Pasquella. Although you may fall asleep, you won't feel very well-rested in the morning.
Milk Chocolate
The average milk chocolate bar contains tyrosine, which is converted into dopamine — a stimulant, says Pasquella. This causes alertness and restlessness, which can keep you up at night.
Ginseng Tea
Herbal teas are great for sleeping, but steer clear of ginseng. It's been shown to act as a stimulant, and though some tea drinkers don't feel any effects from the tea, others experience insomnia and hypertension. If you might fall in this category, avoid drinking it several hours before bed, recommends Pasquella.
The Chocolate Milk Diet
Imagine if everything you needed to know about weight loss, you learned in kindergarten. Well, if your teacher gave you chocolate milk as a lunchtime treat, she was (unknowingly) giving you one of the most powerful weight-loss tools in the nutritional universe. Turns out this childhood staple may be the ideal vehicle for your body’s most neglected nutritional needs. Each bottle delivers a package of micro- and macronutrients that can help you shake off body flab and replace it with firm muscle. And when you served it ice-cold, the creamy sweetness flows across your tongue with all the pleasure of a milk shake. Yum.
That’s the crux of what I'm calling "The Chocolate Milk Diet," which isn’t a diet at all. It’s essentially three eight-ounce servings of chocolate milk consumed at key points throughout your day: one when you wake up, a second before you exercise, and a third directly after your workout. Or, if it's your day off, just pattern them for morning, afternoon, and night. Sounds good, right? It is, and that’s why it’s so easy. But is this a free ticket to eat as much fried chicken as you want throughout the rest of the day? Unfortunately not, but alongside a healthy diet, it can help you drop lots of belly fat fast. Here are the four reasons why:
Secret #1: The Calcium Effect
Researchers have known for years about the role that calcium plays in building strong bones, but a more recent development deals with they way it affects your belly. A series of studies have shown that calcium can actually impede your body’s ability to absorb fat, and when researchers in Nebraska analyzed five of these studies, they were able to estimate that consuming 1,000 mg more calcium can translate to losing nearly 18 pounds of flab. What’s more, other studies have shown that dairy foods offer the most readily absorbable calcium you can find. Knock back three servings of brown cow and you’ll reach that crucial 1,000 mg threshold. At that point, any other calcium that you eat or drink is a bonus.
Bonus Tip: Everything is not as it seems in the world of fat and calories. You'll be shocked by the pounds of fat you may unwittingly gain while thinking that you're eating healthy.
Bonus Tip: Everything is not as it seems in the world of fat and calories. You'll be shocked by the pounds of fat you may unwittingly gain while thinking that you're eating healthy.
Secret #2: The Vitamin D Factor
All the calcium in the world isn’t going to help you if you don’t get a good dose of vitamin D to go with it. That’s because vitamin D is responsible for moving calcium from your food to your body, which means if you’re running low on D, you’re probably also missing the calcium you need to stay slim. Other symptoms of the D deficiency are weak muscles, easily breakable bones, and depression—not a great combo for success. Now here’s why this is significant: Most experts agree that the average American isn’t getting enough D. Some estimate that only half the population is meeting the requirement and one study published in the journal Pediatrics found that 70 percent of American children had low levels of D in their diet. The thing is, your body makes vitamin D naturally when you expose your skin to sunlight, but most people spend too much time indoors to benefit. And intentionally spending more time in the sun could put you at risk for skin cancer. The solution? Drink up. Chocolate milk, like most milk, is fortified with vitamin D.
One caveat here: Drink 1% chocolate milk. Vitamin D won't work without a little fat to help break it down. You want to skip the whole milk, too, as it has too many calories to make it a regular habit. The best option is 1%, or low-fat chocolate milk. It has the fat you need to absorb crucial vitamins, yet at three cups a day, it will save you 120 calories over whole milk.
Secret #3: The Endurance Boost
If you want to lose the gut, you’ve got to exercise—no surprise there. But here’s a fact that’s not so obvious: Drinking chocolate milk can improve your gains. In a study published in The International Journal of Sport Nutrition and Exercise Metabolism, subjects given chocolate milk before hopping on the stationary bikes were able to ride 49 percent longer than subjects given a generic carbohydrate-replacement beverage. And on top of that, they pedaled even harder. Total work performed by the chocolate-milk group was greater than the work performed by subjects drinking carbohydrate-replacement drinks or electrolyte-fortified sports drinks. The reason? Milk has naturally occurring electrolytes that keep you hydrated—more hydrated then water, in fact, and its natural sweetness helps push more energy into your muscles. Another study from 2009 found similar results, but it went one step further by asking participants which beverage they thought tasted better. Not surprisingly, 100% chose chocolate milk.
Secret #4: The Protein-Body-Weight Connection
Secret #4: The Protein-Body-Weight Connection
Want to know the secret to staying thin? You need more muscle. That’s because muscle burns more calories than fat, so for every new muscle fiber you create, your resting metabolism receives another surge of fat-torching energy. And chocolate milk can help you do that. Researchers have determined that the ideal protein load for building muscle is 10 to 20 grams, half before and half after your workout. How much protein will you find in low-fat chocolate milk? Eight grams per cup. (That means one serving before your workout and one serving after will give you a total of 16 grams of highly effective whey protein—a perfect serving.) Add that to the extra cup you drank first thing in the morning and you’re looking at a turbocharged metabolism that keeps you burning calories all day long.
Well that’s the show, thanks for listening. If my show is renewed then I’ll see you next week if not then I’ll talk to you some other time. All right next is the oc show which for those of you that don’t know is a political show so farewell and happy Yom Kippur, this is Greg, over and out!
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