And We Are Surprised Why?

Overweight Children Have Eating Patterns Different from Those of Normal Weight Children, Norwegian Study Finds

ScienceDaily (Nov. 9, 2010) — Overweight children reported more frequent intake of healthy foods such as fruit, vegetables, fish, brown bread and potatoes as well as low-energy cheese and yoghurt compared with normal weight children. This comes from a recent study from researchers at Telemark University College and the Norwegian Institute of Public Health.

The study showed that:
•Overweight children drank juice and artificially sweetened soft drinks more often, while the normal weight children drank carbonated drinks and ate unhealthy foods and processed foods such as burgers, sausages, biscuits, processed pizza and sweets.
•The results suggest that both parents and children have increased awareness of food choices when children are overweight.
•The study also showed that overweight children were less physically active and were more likely to have obese parents than normal weight children.
"It is positive that parents and children emphasise healthy food choices. However, it is important to note that the amount of healthy foods must be adapted to a child's activity level to limit further weight gain," said researcher Anne Lise Brantsæter at the NIPH.
"Obesity is a growing problem that can have unfortunate consequences for the children both physically and mentally. There are many contributing factors to obesity and it is important that both parents and children are given good guidance and support early on," added Brantsæter.

How was the study conducted?
The study of eating habits and obesity included 924 fourth graders (9-10 year olds) in the county of Telemark. Nearly half of all fourth graders in the county of Telemark participated when the survey was conducted in 2007. This study has been followed up with new measurements and questions in 2010, and the results from the latest study are now being analysed.
Children's eating habits were assessed by asking how often the child had eaten a variety of foods, both for meals and snacks. The researchers used this to identify eating patterns that reflect which foods are often eaten together. This way of studying diet provides a more comprehensive picture than investigating the intake of individual foods separately.
Public health nurses at the schools weighed and measured the children, while their parents answered questions about their own weight, education and occupation in addition to their children's eating habits and activity level.

The analysis takes into account other factors relevant to children's eating patterns and weight, i.e., parents' educational level, income and employment, and if the parents themselves were overweight.

Gross-McNuggets

This has to be the grossest thing I've ever seen. I knew they (meaning the processing companies who see McNuggets) were doing this BUT to see a picture of it makes me want to hurl. Visit the link posted below to see the picture.

"Say hello to mechanically separated chicken. It’s what all fast-food chicken is made from—things like chicken nuggets and patties. Also, the processed frozen chicken in the stores is made from it.
Basically, the entire chicken is smashed and pressed through a sieve—bones, eyes, guts, and all. it comes out looking like this.
There’s more: because it’s crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.
But, hey, at least it tastes good, right?
High five, America!"


http://early-onset-of-night.tumblr.com/post/1206666159/say-hello-to-mechanically-separated-chicken-its

Monsanto sues Oakhurst Dairy over advertising

Submitted by Drew Kaplan on June 18, 2010
PORTLAND, Maine (AP) — Oakhurst Dairy Inc. is being sued by Monsanto Co., which alleges that Oakhurst’s marketing campaign that touts its milk as being free of artificial growth hormones is misleading. The suit, filed in U.S. District Court in Boston, demands that Oakhurst stop advertising that it doesn’t sell milk from hormone-treated cows. It also asks that the dairy stop putting labels on its milk containers reading “Our Farmers’ Pledge: No Artificial Growth Hormones.” Monsanto officials said Oakhurst’s ads and labels are deceptive and disparage Monsanto’s products with the inference that milk from untreated cows is better than milk from hormone-treated cows.
“We believe Oakhurst labels deceive consumers; they’re marketing a perception that one milk product is safer or of higher quality than other milk,” said Jennifer Garrett, director of technical services for Monsanto’s dairy business. “Numerous scientific and regulatory reviews throughout the world demonstrate that that’s unfounded. The milk is the same, and the amount of protein, fats, nutrients, etc. are all the same.”
Oakhurst President Stanley Bennett II said his dairy sells milk without artificial growth hormones because of consumer demands. Oakhurst about five years ago began buying milk only from farms that pledge in writing that they won’t use artificial hormones.
“On principle, it’s also a question of free speech,” Bennett said. “The world seems a little bit discombobulated when somebody attempts to prohibit you from trying to do the right thing.”
Artificial growth hormone is a genetically engineered veterinary drug given to cows to increase milk production. Another name for the drug is recombinant bovine somatotropin, or rBST.
Many people oppose the use of rBST, believing it is linked to breast cancer and premature puberty in children. But Monsanto and others argue that no such link exists. Canada and the European Union have banned the use of the hormone, but the Food and Drug Administration has approved it for use in the United States.
Monsanto, which is based in St. Louis and is the leading producer of rBST, had revenues of $4.7 billion in 2002. Oakhurst, based in Portland, had sales of $185 million, according to Bennett.
Monsanto spokesman Lee Quarles said Monsanto has not filed similar lawsuits against other dairies, but wouldn’t say whether more were planned. Monsanto filed similar suits against two dairies in Illinois about 10 years ago, and both were settled out of court under confidential terms, he said.
The suit against Oakhurst claims unfair competition, unfair business practices and interference with advantageous business relationships.
According to the suit, the business relationships between Monsanto and dairy producers who use the artificial growth hormone have suffered because the farmers will stop using the treatments.
Bennett said his company makes no claims on the science involved with growth hormones. “We’re in the business of marketing milk, not Monsanto’s drugs,” he said.
Earlier this year, Maine Attorney General Steven Rowe rejected a request from Monsanto that Maine abandon its Quality Trademark Seal program that indicates when milk is free of artificial growth hormones.
Monsanto argued that the seal, which was adopted in 1994, misleads consumers into thinking that hormone-free milk is superior to milk using an artificial growth hormone.

http://www.foxbghsuit.com/oakhurstdairy.htm

Cartoon time!

I laughed when I saw this because it's true . . . much of the appeal of junk food IS in it's packaging. I've fallen for it many times!

I worked at a Chair Massage event at PUMA in Westford, MA this morning and because it was a health fair they were passing out has these new snacks called 'CAT SNAX 2' that has a mix of healthy hoops (like cheerios SHOULD be), apple, Goji berry, Goldenraisin and almonds. My take is that is should be less hoops & more fruit but they are very filling in small doses. Hiking/biking food! Perhaps emergency snack food for when you're stuck in the car on a long drive.

Elimination Diet

I'm now at the 23rd week of lessons at IIN and I'm feeling the pressure to discover what is my 'weight' hang-up. Is it allergies? Is it blood type diet? Do I need to eat Vegan? So, I decided that after I get back from a long weekend in Maine I'm going to go on an elimination diet. Basically I will stop eating for a seven day period eggs, wheat, citrus (I have real doubts that my body has issue with citrus) sugar (real and fake sweeteners) and dairy.
For all intents and purposes I'll be eating beans, salads and fruit. After the seven days I will introduce each one of those eliminated foods back into my diet. We'll see how it goes . . . if I AM allergic to anything it will have a profound effect on my physiology after the seven days has passed and should be obvious. Basically I will get ill, fatigued or get headaches or body aches.
Fun, FUN!

'Real' Price of a Bargain Meal

For only 67 extra cents, you can get an overflowing amount of fries, a huge soda pop, and a super-duper burger. (I can say I've eaten fries to excess myself!) But this is no bargain! The effect that it has on your weight and lifestyle is buying more calories that your body can use. It may run you more than 7 bucks in the end. Researchers say that’s what each supersize meal costs, assuming the extra calories turn to fat, which in turn increases the amount of money you spend on food, gas, and medical care to sustain an ever-heavier body.

Cartoon I Couldn't Resist!

Food Pyramind . . . tragic

The Food Pyramid, a model created by the U.S. Department of Agriculture, has become an iconic illustration of what the USDA says is the element of a healthy diet. The Pyramid model has been taught in schools, appeared in the media and has been plastered on cereal boxes and food labels.

Tragically, the information conveyed in this pyramid hasn't pointed the way to healthy eating. This symbol doesn't give enough information to help us make informed choices about our diet and long-term health. It continues to recommend foods that aren't essential to good health, and may even be detrimental in the quantities recommended.

Every five years, the US Departments of Agriculture and of Health and Human Services update their nutrition recommendations for citizens. The 2010 Dietary Guidelines for Americans continues to reflect the tense interplay of science and the powerful food industry. The panel that writes the guidelines must include nutrition experts who are leaders in pediatrics, obesity, cardiovascular disease, and public health. Unfortunately the selection of the panelists is always subject to intense lobbying from organizations such as the National Dairy Council, United Fresh Fruit and Vegetable Association, Soft Drink Association, American Meat Institute, National Cattlemen's Beef Association, and Wheat Foods Council. With panelists representing diverse industries, creating the guidelines has become more of a negotiation process to appease all sides, rather than keeping the focus on the public's best interest.

Several of the new recommendations represent important steps in the right direction while others remain mired in the past.

Positive changes include the continuing development in the recognition of individual caloric needs and recommendations for overall smaller portions. There is a shift to a more plant-based diet that emphasizes vegetables, cooked dry beans and peas, fruits, whole grains, nuts and seeds. Furthermore the guidelines emphasize the importance of significantly reducing the consumption of foods with added sugars, solid fats, sodium and refined grains.

Vital changes that have yet to be made include the following:

* Grains: The guidelines lack instruction showing the difference between unrefined whole grains and their refined versions. This is a shame since refined starches (found in cereals, breads, pastas etc.') behave like sugar, having adverse metabolic effects and increasing the risk of diabetes and heart disease. Pictures on the food pyramid of highly refined products such as white bread and pasta continue to represent examples of grains. Simply put, Special K is not a whole grain just as ketchup is not a tomato.
Recommendation: Keep experimenting with unrefined whole grains. While you may have been eating wheat products your whole life, have you ever tried wheat berries from which the flour is derived?

* Protein: The guidelines continue to lump together red meat, poultry, fish, and beans (including soy products) with little differentiation between each type. We are asked to judge these protein sources by their total fat content, making choices that are lean, low-fat, or fat-free. Due to the meat and dairy industries' involvement in the guidelines, suggestions to lower the recommended amounts have not been approved.
Recommendation: Because of our bio-individuality, protein requirements vary dramatically from person to person. Many people feel lighter and clearer when they reduce animal products. If you notice that you feel better when eating animal protein, enjoy it in smaller portions together with an abundance of vegetables.

* Fat: Since the 2005 guidelines there has been more differentiation between detrimental fats like trans fats and health-promoting fats. While this has been an improvement to our past fat phobic education, most of us still have no idea what oils we should be using.
Recommendation: Let 'unrefined' be your guideline. The unrefined label can easily be found on oils such as olive or sesame. Some brands of sunflower or canola can be found unrefined in health food stores. Saturated oils such as butter, ghee or coconut are always unrefined but should be used with care for cardiovascular health.

* Dairy: The recommendation to drink three glasses of low-fat milk or eat three servings of other dairy products per day to prevent osteoporosis is another step in the wrong direction. Millions of Americans are lactose intolerant, and even small amounts of milk or dairy products give them stomach aches, gas, or other problems. This recommendation ignores the lack of evidence for a link between consumption of dairy products and prevention of osteoporosis as well as ignoring the suspected association of dairy with the causes of more serious diseases.
Recommendation: Minimize your intake of milk and choose other dairy sources instead. Enjoy fermented products like yogurt and kefir and experiment with goat dairy products for better digestion. Choose raw dairy when available. Milk sensitivities often appear as digestive, respiratory or skin disorders. Try eliminating dairy from your diet and enjoy leafy greens, sesame, soy, flax, and seaweeds for their high calcium values. Due to the antibiotics and hormones used in the US dairy industry, choosing organic is highly recommended.

* Water: The USDA makes no mention of the importance of water.
Recommendation: With the body made up of 75% water, it is essential that we continuously replenish this source. Drinking more water helps all of the body's systems to run smoothly, enabling our organs to comfortably perform their functions. When the body is too dry it contracts. Drinking water helps relieve symptoms such as body tension, headaches, or any other stress related disorder. Hydration also keeps the skin smooth and clear. Always keep a bottle of water on hand.

Quinoa . . . yummier than pasta

One of my favorite new recipes is Quinoa with mediteranean feta . . . I've honestly got to say it's like eating candy. So very yummy.
Studies show that eating a diet high in whole grains can help lower your risk of heart disease, diabetes, and cancer. To try something different from whole wheat, oats, and brown rice, consider quinoa (“KEEN-wah”). Quinoa is a protein-rich whole grain that was a staple of ancient Andean civilizations of South America. Quinoa is good served hot or at room temperature. It works well in pilafs, stews, soups, salads, and as a morning cereal drizzled with maple syrup. It is important to rinse quinoa before cooking because the grain is covered with a coating of saponin, a bitter, soap-like substance that acts as a natural insect repellant.

Source: Ever Green, Ever Healthy Features, American Institute for Cancer Research, www.aicr.org.

B vitamins!

B vitamins, especially B12, folate, and B6 (pyridoxine) are crucial for normal brain function. A Swedish study tested the memories of 167 older people free of dementia or depression but who were at greater risk for Alzheimer's disease. On the morning they tested memory they also drew blood and tested for B vitamins. The people who had normal levels of vitamin B12 did better on their memory tests than those with lower levels of B12. Folate also seemed to help memory but not as much as B12.
Getting adequate vitamin B12 may help the brain stay healthy and help you retain your memory as you get older. Milk is a good source of B12. Persons who don't eat dairy or meat may be low in B12 levels unless they are taking a supplement. As a person get older, B12 is not absorbed as well, so a lack of B12 is common even in non-vegetarians. The Institute of Medicine recommends persons over 50 get most of their B12 from fortified foods or a supplement because they are better absorbed. Be sure you get plenty of B12 daily. Good sources of folate include green leafy vegetables, legumes (especially lentils), oranges, and food yeast (add to tofu, soups, roasts).

An Inferiority Complex Carbohydrate

Potassium . . . who knew?

American adults need to consume more foods rich in potassium—at least 4,700 milligrams a day to lower blood pressure, blunt the effects of salt, and reduce the risk of kidney stones and bone loss. But most Americans only get half that amount. A sampling of foods rich in potassium include serving sizes of spinach (840 mg), baked potato with the skin (800), sweet potato (700), white beans (600), yogurt (600), halibut (600), Brussels sprouts (500), orange juice (500), lima beans (475), bananas (470), and broccoli (460). Potassium supplements are not recommended and could be dangerous unless doctor recommended.

Subway sandwiches

The other day i made a pit stop at my favorite 'fast food' joint . . . which would be Subway. I got the new cranberry/apple chicken salad with low-fat mayo, on wheat bread and with spinach and onions. I choose Subway because I can get a healthy sandwich BUT this day was a bit horroifing. There was a 15 year old girl int there buying a footlong sandwich on white bread, steak and american cheese sauce with bacon and mayo . . . OK she added lettuce. So, it just proves that though you can go into a healthy fat food restaurant but still make bad choices.

In modern-day culture, being healthy is commonly associated with dieting. This is somewhat ironic since most diets leave us starved emotionally or physically. How did we come to believe that struggle and deprivation equal vitality and health?
Delving into the history of dieting, we can discover why diets have not worked well for us and how we continue to get caught up in their cycle.
At the beginning of the 20th century, with the cultural increase in weight gain, our solution was a low-calorie/ low-fat diet. The assumption was that cutting out all fats would resolve our weight issues. Thankfully, the body's natural intelligence prevented us from starving ourselves to death and we began to experience strong cravings for fat and sugar. Deprived of fuel for energy we craved sugar. The craving for fat was the body's natural attempt to stabilize the erratic blood sugar levels that were being created by a fat-free diet. Furthermore, fat cravings intensified due to the lacking feeling of comfort and fullness that only fat would satisfy.
A severely limited calorie intake led to bingeing on fats and sugars. Contrary to what we believe, cravings and binges are not an indication of being flawed or weak. Binges are extreme responses to measures of restriction at levels that are unsustainable by a healthy human body.
Finding ourselves back in the cycle of fats and sugars, we turned to the high protein diet. This "worked" for a while, but since the body needs carbohydrates to stay balanced, we once again found ourselves bingeing on the carbs.
As a solution, the high carb diet was created. What seemed a well balanced idea, ended up sky-rocketing our cholesterol levels. The result: the low cholesterol diet was born, bringing back the low-fat diet. And so the cycle continues. Years later these diets have returned modified through modern food supply. Although historically unsuccessful, each of them continues to be heralded as the new greatest diet.

The Dirty Dozen

The newest list of 'Dirty Dozen' has been released and it's just as bad (if not worse) than I remembered from last year. This is the classic example of why we need organic foods that are cheaper and more readily available . . . beauase WHY would we ever eat these? The link to the complete article is listed below.
Cut and paste it . . .

http://green.yahoo.com/blog/daily_green_news/332/the-new-dirty-dozen-12-foods-to-eat-organic-and-avoid-pesticide-residue.html

Grocery Store Bread

I've been listening to David Wolfe in my Integrative Nutrition class and it's making an impression. Basically my head is swinging on a pendulum of fact-oids. I have no intention of become a raw-food-y BUT I will use several of his suggestions for SuperFoods.
Fact I already suspected(this puts the bread found in the supermarket in perspective): Refined wheat flour loses 83% of phenolics 79% flavonoids, 78% zeaxanthin, 51% leutin. All are plant compounds w/ health benefits.

This post is from a FB friend . . .

I love salads and I love Mexican food. This salad seems to combine both marvelously. I made this salad this week and plan to make it again next week it was so delicious.
The salad is packed with good protein and fiber from the black beans and the whole grain goodness from the brown rice. Add in the mango, which is a virtual vitamin powerhouse with vitamins C, E and A as well as high levels of calcium and magnesium. I did tweak the recipe a bit and added crumbled goat feta at the end.
This is a win win recipe and will taste light and fresh during this spring season.
Enjoy!


Ingredients
1 1/2 cups chopped peeled ripe mango
1 cup thinly sliced green onions
1/2 cups cooked brown rice
3 tablespoons finely chopped fresh cilantro
2 tablespoons roasted tomatillo or fresh salsa
2 tablespoons fresh lime juice
2 tablespoons extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
Optional: Crumbled goat feta
Preparation
1. Combine all ingredients in a large bowl. Toss gently to mix.

Go suck a lemon! Try adding lemon slices to your water. It provides you with good source of vitamin C, stimulates digestion, and helps to clean the liver. It also tastes delicious!
I finished my last Crystal Light packet last night . . . and I've clearly let myself get dihydrated today. My mouth is dry and I feel a little woozey. I did force myself to drink cold-brewed Green Tea but frankly I was sooooooooo very addicted to Crystal Light that this 'cold-turkey' of such a fake sugar drink is going to take quite a bit of effort.

Food focus: Greens

Leafy greens are some of the easiest and most beneficial vegetables to incorporate into our daily routine. Densely packed with energy and nutrients, they grow upwards to the sky, absorbing the sun's light while producing oxygen. Members of this royal green family include kale, collard greens, swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe, watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach and broccoli.

The benefits of dark leafy greens: They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll, and many other micronutrients and phytochemicals.

Their color is associated with spring, which is a time of renewal and refreshing, vital energy. In traditional Asian medicine, the color green is related to the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free.

Leafy greens are the vegetables most missing from the American diet, and many of us never learned how to prepare them. Start with this very simple recipe. Then each time you go to the market, pick up a new green to try. Soon you'll find your favorite greens and wonder how you ever lived without them.

White Bread

The funniest thing happened to me the other day . . . as I was making breakfast for myself and my significant other he said to me, when I asked him if he wanted breakfast, "No, No . . . ummmmm, not unless you have a bagel or WHITE bread."
A couple of things occurred to me (once I stopped laughing) first, that I was manipulating his diet to accommodate mine and second, that everyone has a bio-individuality that I have to be absolutely aware of when I recommend slight (or dramatic) diet adjustments.
Oh, another little irony was that I found ANOTHER stash Crystal Light in one of my coolers . . . I haven't used it since Massage Therapy school so the stash of five packets have joined the very last packages that feed my addiction to Crystal Light!

Recipe For Tonight's Dinner

I was at the grocery store and I needed to buy chicken for dinner. My plan is to make 'Unfried Chicken with Cabbage and Apple Slaw' for two so I've included the recipe below.
The challenge was this however . . . finding non-modified (in some chemical way) chicken to use for my recipe. I finally settled on expensive split breast from Nature's Promise . . . by-passing the Perdue 'oh-so-cheap' antibiotic laden chicken.
While investigating the best chicken to buy I came across this link . . . http://www.eatwild.com/index.html. which will help out with my future shopping.

'Unfried Chicken with Cabbage and Apple Slaw'
Olive oil cooking spray
1 cup breadcrumbs
1 tbsp Dijon mustard
1 tsp chopped fresh parsley
1 tsp chopped fresh sage
1 tsp fresh thyme
1 tbsp kosher salt (I'm using Hawaiian)
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 cup buttermilk
2 whole bone-in, skinless chicken breasts, halved
2 tsp honey
2 tsp whole-grain mustard
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp balsamic vinegar
2 Gala apples, thinly sliced
2 tsp fresh lemon juice
6 cups shredded napa cabbage
1 celery stalk, chopped

Heat oven to 400 degrees. Place a roasting rack on a baking sheet and coat with cooking spray. Combine breadcrumbs, Dijon mustard, parsley, sage, tyme, Old Bay, salt, pepper and cayenne in a shallow bowl. Pour buttermilk into another shallow bowl. Dip chicken in buttermilk turning to coat. Drain excess and dredge chicken in breadcrumb mixture, pressing gently to help coating to adhere. Transfer chicken to rack. Coat chicken with cooking spray and bake until crispy 30 to 35 minutes. Dressing: Wisk honey with whole grain mustard, oil and vinegars in a bowl. Toss apples with lemon juice in another bowl: add cabbage, celery and dressing; toss to coat. Season with salt and pepper. Chill slaw 20 minutes before serving with chicken.
306 calories per serving

Eat-Right (if it tastes good!)

I found a little blurb in a magazine the other day (SELF) and tried an idea they suggested that was food related. As we already know eating food high in fiber, vitamin D and calcium could decrease your risk for colon cancer (this from a study in The Journal of Nutrition). This is concerning chickpeas. if you've never tasted them they're actually quite yummy. Not chocolate ice cream yummy (!) but still very good. So munching on chickpeas could make you a better eater (this according to a study in Appetite.
People who added about 1/2 cup garbanzo beans to their diet daily ate fewer high-fat, low-fiber foods overall. And once participants stopped popping beans they were more apt to snack. Chickpeas offer about 6 grams of filling protein and 5g fiber per 1/2 cup.
This is where is gets interesting . . . add to pasta sauce rather than meat. I have to say it was remarkably good when I tried it. Yum!

This particular weekend is all about pineapple for me. That's a statement for sure because really, truly how important is pineapple in the scheme of things. But yesterday I took someone who had never eaten Thai food to a local restaurant called the Mint Cafe in Norwood, MA. My friends diet consists to a large percentage of pizza and fast convenience foods and he was very experimental . . . ordering a spicy Beef Panang while I order a seriously yummy Yellow Curry with Pineapple (see the pineapple relevance!)
He enjoyed it very much. I can't say that he loved it . . . this meal was so far outside his comfort zone that I was highly impressed with the fact that he DID like it enough to bring the leftovers home.
My feelings . . . score one for ethnic food vs. pizza.

Because of my classes I've been doing a lot of scary reading . . . basically the kind that wakes me up at night. Not because I'm having a nightmare but because it's so much information to process my mind is racing through the night . . . even in my dreams.
Four companies process more than 85% of U.S. beef cattle. Two companies sell 50% of U.S. corn seed. One company controls 40% of the U.S. milk supply. There is a petition to help break these monopolies. Go to Food & Water Watch www.action.foodandwaterwatch.org

Wishing I could change the world . . . one less twinkie eaten at a time.

So apparently I the other day had a teeny-tiny influence on two separate people concerning their food choices. Little decisions that make me strangely happy.
The first example was a matter of waffling over two brands of Mac n'Cheese for kids. The first was Annie's . . . you know the way this plays out, dual pouches of noodles and yellow cheese powder cooked in the microwave. It was this product which has minimal ingredients and no genetically modified additives VS. Kraft Mac n'Cheese that comes in one little dish and a sort of sticky noodle. Needless to say the list of 'added' chemicals is long on the Kraft package! I was able to influence the mom who was choosing between these products the value and taste quality of the Annie's Mac. Phew . . . chemically enhanced mac n'cheese disaster averted :)
The other example was a direct result of how verbal (and horrified) I've been about deconstructing the contents of labels on packaging. A friend of my subconsciously (and for the first time ever) read the back of the mustard he was about to purchase . . . and passed it up because it contained an additive he didn't want to have in his body. Ahhhhhh, it was a good day for being 'label conscious.'

Why I'm doing what I'm doing.

This is a forum for me to vent, rant and share my 'journey' through the discoveries I make in nutrional information. I want to post about the things that strike me in all things concerning our bodies and their wellbeing as I become a Nutritional Health Coach.