Monday, May 31, 2010
Media, Edition #5: Orange Juice Scam?
This intrigued me because orange juice seems like such an innocent food. Then again, Food Inc., The Future of Food, and other media sources readily argue otherwise, so maybe no readily available food is "innocent" unless labeled so (and you know how to read food labels). That said, this interview with Alissa Hamilton, author of Squeezed: What You Don't Know About Orange Juice, struck a chord because I remember having bottled Dole orange juice as a kid and it never tasted right. Minute Maid and Tropicana were less offensive, but none of them really matched what an orange tasted like. I guess I now know why.
Cookbook, Edition #4: Chocolate Goo
I love chocolate. Before I went gluten, soy, and dairy free, I tried to have a little bit of dark chocolate every day. Whether or not it is actually good for you, I liked having an excuse to have a nibble or two.
Now, most chocolate bars require a confession entry. Nonetheless, I still have the last bit of a Trader Joes Dark Chocolate Bar in my fridge. I know it's probably gone bad, but I just don't have the heart to let it go yet - not to mention I hate wasting food.
When I went gluten, soy, and dairy free, I knew that I would need some kind of chocolate substitute to satisfy my addiction. I did some reading, adapted recipes to my situation, and came up with a Chocolate Goo that works well on its own and as a frosting that surprised the day-lights out of my gluten-soy-and-dairy-eating friends. If you come up with a better title, feel free to leave it in the comments.
Chocolate Goo
1 part Cocoa Powder
2 parts Coconut Oil
1 part Honey (I switched to Agave Nectar after I read it wouldn't make my blood sugar spike - another possibility for my breakouts - you can use less if you use it)
Combine all ingredients in a bowl and mix with an electric mixer, for best mixing. At this point, you can use it as frosting or eat it plain. I've also experimented with adding flax and hemp seeds, as well as other nuts, to make the goo less goo-like and more like a chocolate. I've also tried substituting bananas for part of the honey/agave nectar, but that experiment didn't work so well.
Now, most chocolate bars require a confession entry. Nonetheless, I still have the last bit of a Trader Joes Dark Chocolate Bar in my fridge. I know it's probably gone bad, but I just don't have the heart to let it go yet - not to mention I hate wasting food.
When I went gluten, soy, and dairy free, I knew that I would need some kind of chocolate substitute to satisfy my addiction. I did some reading, adapted recipes to my situation, and came up with a Chocolate Goo that works well on its own and as a frosting that surprised the day-lights out of my gluten-soy-and-dairy-eating friends. If you come up with a better title, feel free to leave it in the comments.
Chocolate Goo
1 part Cocoa Powder
2 parts Coconut Oil
1 part Honey (I switched to Agave Nectar after I read it wouldn't make my blood sugar spike - another possibility for my breakouts - you can use less if you use it)
Combine all ingredients in a bowl and mix with an electric mixer, for best mixing. At this point, you can use it as frosting or eat it plain. I've also experimented with adding flax and hemp seeds, as well as other nuts, to make the goo less goo-like and more like a chocolate. I've also tried substituting bananas for part of the honey/agave nectar, but that experiment didn't work so well.
Sunday, May 30, 2010
Cookbook, Edition #3: Popped Amaranth, Attempt I
I've been reading about popped amaranth recently - how good it is in cereal and as a basis for treats. I like popcorn well enough - I've never really made it outside my parent's house before - so I thought I'd give it try.
I'm sorry to say that my first attempt failed: I burned the amaranth and set off both of my apartment's smoke alarms. I think I didn't account for the fact that, at high elevations, temperatures around the oven heat up really fast, and I was using the big shallow frying pan I have on hand. It's nice for scrambling an egg quickly, but not so good for popping amaranth. I've not given up, but I need to procure a wok somehow, as is specified in several recipes I read. My dad would be thrilled - he's talked about the wok's virtues since I was a kid.
That said, here's how to pop amaranth, courtesy of Winnie Abramson at the Healthy Green Kitchen.
"Rinse amaranth seeds in a fine mesh strainer and let sit for about 30 minutes so they are dry. Place a wok or cast-iron skillet over high heat. Add the raw amaranth. Stir around with a wooden spoon as the amaranth seeds begin to turn brown and toasty. Then they should start popping. Be aware that if the pan isn’t hot enough or if you add too much amaranth at once, your seeds may not pop, and they might just burn. (For this reason, you may want to add only a tablespoon of amaranth at once, and remove them as soon as they’ve popped).
If the pan is hot enough though, and if you continue to stir the seeds around, most of them should pop and turn white. Watch that they don’t burn. When most of the seeds have popped, remove from the heat and set aside to cool." (1)
I'm sorry to say that my first attempt failed: I burned the amaranth and set off both of my apartment's smoke alarms. I think I didn't account for the fact that, at high elevations, temperatures around the oven heat up really fast, and I was using the big shallow frying pan I have on hand. It's nice for scrambling an egg quickly, but not so good for popping amaranth. I've not given up, but I need to procure a wok somehow, as is specified in several recipes I read. My dad would be thrilled - he's talked about the wok's virtues since I was a kid.
That said, here's how to pop amaranth, courtesy of Winnie Abramson at the Healthy Green Kitchen.
"Rinse amaranth seeds in a fine mesh strainer and let sit for about 30 minutes so they are dry. Place a wok or cast-iron skillet over high heat. Add the raw amaranth. Stir around with a wooden spoon as the amaranth seeds begin to turn brown and toasty. Then they should start popping. Be aware that if the pan isn’t hot enough or if you add too much amaranth at once, your seeds may not pop, and they might just burn. (For this reason, you may want to add only a tablespoon of amaranth at once, and remove them as soon as they’ve popped).
If the pan is hot enough though, and if you continue to stir the seeds around, most of them should pop and turn white. Watch that they don’t burn. When most of the seeds have popped, remove from the heat and set aside to cool." (1)
Thursday, May 27, 2010
Odds and Ends: A Food Revolutionary - in my sleep!
As has probably become apparent, my "food philosophy" either resonates with or is influenced by Jamie Oliver and his Food Revolution. That said, I apparently eat, breath, and sleep the Food Revolution now (as opposed to the GRE and my research).
I had a dream that, among other things, I was touring an elementary school and I heard one of the teachers complaining about the fresh, home-made, nutritious, beautifully prepped and presented food. I let it go briefly because I was talking to someone else about something else, but I finally delivered a Jamie-Oliver-esque lecture about how the food on her plate would make her feel good and help her students behave better and achieve more in her class. I wasn't even thinking - the words just came - flawlessly.
I know where this came from. I've been struggling a bit with the social consequences of taking on the AFF diet. I'm not a social butterfly, but I prefer sitting down to a home-made meal to restaurant food any day of the week. It's so much cheaper, and I get to cook. Maybe it's the teacher in me, but I like showing people how easy, fast, and yummy home-cooked food can be. Professional cook I am not, but I can do simple, good, nutritious dishes on a dime with little effort. That's all a grad student needs to get by.
I had a dream that, among other things, I was touring an elementary school and I heard one of the teachers complaining about the fresh, home-made, nutritious, beautifully prepped and presented food. I let it go briefly because I was talking to someone else about something else, but I finally delivered a Jamie-Oliver-esque lecture about how the food on her plate would make her feel good and help her students behave better and achieve more in her class. I wasn't even thinking - the words just came - flawlessly.
I know where this came from. I've been struggling a bit with the social consequences of taking on the AFF diet. I'm not a social butterfly, but I prefer sitting down to a home-made meal to restaurant food any day of the week. It's so much cheaper, and I get to cook. Maybe it's the teacher in me, but I like showing people how easy, fast, and yummy home-cooked food can be. Professional cook I am not, but I can do simple, good, nutritious dishes on a dime with little effort. That's all a grad student needs to get by.
Wednesday, May 26, 2010
The AFF Diet, Edition #5: The Cheese Problem
While this diet is working for me - I'm working on eliminating my last patch of cysts on the right side of my face, with a bump here and there elsewhere - there is a problem with this diet that keeps coming up. I'm calling it the Cheese Problem.
I like cheese and cheese-based foods - cheesecake, macaroni and cheese, and pizza, particularly - and cheese adds something to a lot of Italian dishes (pasta marinara without parmesan anyone?). I've tried soy-based cheese on an otherwise-acceptable pizza (I think I wrote that confession entry - or maybe it was before I started the blog), and thought it inadequate. After having read somewhere that soy cheese was the best dairy-cheese-alternative out there, I thought I would have to kiss cheese goodbye altogether. That made me really sad. While I don't want to go back to eating dairy (since that seems to be an acne-aggravator, not to mention it messes with my digestive system), I want to eat cheesecake along with my dairy-eating family, boyfriend, and friends.
Today, I ran across the nut cheese idea. There are apparently lots of recipes for this cheese substitute. My brief search yielded mostly cream-cheese-like spreads, like this one, which seems promising for a future diet-friendly cheesecake recipe.
I like cheese and cheese-based foods - cheesecake, macaroni and cheese, and pizza, particularly - and cheese adds something to a lot of Italian dishes (pasta marinara without parmesan anyone?). I've tried soy-based cheese on an otherwise-acceptable pizza (I think I wrote that confession entry - or maybe it was before I started the blog), and thought it inadequate. After having read somewhere that soy cheese was the best dairy-cheese-alternative out there, I thought I would have to kiss cheese goodbye altogether. That made me really sad. While I don't want to go back to eating dairy (since that seems to be an acne-aggravator, not to mention it messes with my digestive system), I want to eat cheesecake along with my dairy-eating family, boyfriend, and friends.
Today, I ran across the nut cheese idea. There are apparently lots of recipes for this cheese substitute. My brief search yielded mostly cream-cheese-like spreads, like this one, which seems promising for a future diet-friendly cheesecake recipe.
Tuesday, May 25, 2010
Cookbook, Edition #2: Breakfast Rice
While on vacation, I had access to lots of rice and spices for free (Thank you!). It wasn't ideal rice - it wasn't organic and it was fortified - but it sure tasted good and prevented me from writing even more confession entries than I did last week.
When I was a kid, my paternal grandmother once gave us rice with spices and milk for breakfast - a variation on oatmeal. I liked it a lot as kid - I liked oatmeal and rice was just as good. So when confronted with rice and spices for breakfast, I knew (more or less) what I was going to do.
Breakfast Rice
1 cup dry rice (I used white rice on my vacation, but brown rice would work too)
a few shakes cinnamon
a dash nutmeg
a dash cardamom (this stuff is pricey, but it is fantastic)
a bit olive oil (optional)
Boil rice according to the instructions on the package. While the water is boiling, add oil and spices to taste. Continue to cook rice according the package instructions. When rice is finished, fluff and enjoy while hot.
Variations: Add your "milk" of choice for a dish a bit more like oatmeal. Try adding your favorite fruit, nuts, and/or seeds for more nutritional punch. Substitute different rices, amaranth, quinoa, or gluten free oats (if you can have them).
Yield: 2 servings
When I was a kid, my paternal grandmother once gave us rice with spices and milk for breakfast - a variation on oatmeal. I liked it a lot as kid - I liked oatmeal and rice was just as good. So when confronted with rice and spices for breakfast, I knew (more or less) what I was going to do.
Breakfast Rice
1 cup dry rice (I used white rice on my vacation, but brown rice would work too)
a few shakes cinnamon
a dash nutmeg
a dash cardamom (this stuff is pricey, but it is fantastic)
a bit olive oil (optional)
Boil rice according to the instructions on the package. While the water is boiling, add oil and spices to taste. Continue to cook rice according the package instructions. When rice is finished, fluff and enjoy while hot.
Variations: Add your "milk" of choice for a dish a bit more like oatmeal. Try adding your favorite fruit, nuts, and/or seeds for more nutritional punch. Substitute different rices, amaranth, quinoa, or gluten free oats (if you can have them).
Yield: 2 servings
Monday, May 24, 2010
Finances, Edition #2
I enjoy my weekly grocery store trip. There’s something about all the colorful food that makes me briefly forget about my worries. I also adhere to my family’s food-money philosophy: “You either spend money on food or you spend money on medical bills”. While I knew that my food bills would increase when I started buying all-organic fruits and vegetables, I didn’t think they would increase as much as they did - to $60, $80, sometimes $100 a week. To draw attention to the cost of good food, I’m keeping a cumulative tally of my weekly grocery bill and the tab from any time I eat out.
Updates from my vacation (minus the confession entries).
Brown rice bread: $4.99
Fudge Brownie: $1.59
Frozen Channa Masala: $3.99
Mango White Tea: $1.59
Total: $12.16
Organic Blueberry Juice: $3.99
Organic Black Beans: $1.39
Organic Kidney Beans: $1.39
Organic Spinach: $3.49
Total: $10.26
Vanilla Hemp Milk: $3.29
Tea: $1.79
Total: $5.08
Vacation Total: $27.50
Now that I'm back, I have to get more creative and calculating in how I spend the few dollars I am making. I met a friend at the natural foods store today and got down and dirty with cutting corners.
Organic Hass Avocados: $.99 ea X 3 = $2.97
Organic Cantalope: $1.49/lb X 5.4 lb = $8.05
Organic Kiwi: $.79 ea X 6 = $3.95
Organic Red Leaf Lettuce: $1.99/head X 1 head = $1.99
Organic Green Leaf Lettuce: $1.99/head X 1 head = $1.99
Organic Carrot Bunch (5 carrots): $1.59/bunch X 1 bunch = $1.59
Organic Deglet Dates: $2.16
Organic Amaranth (bulk): $2.39/lb X 2.01 lb = $4.80
Organic Chocolate Coconut Macaroons: $3.99
Total: $31.49
Blog Total: $121.11
Updates from my vacation (minus the confession entries).
Brown rice bread: $4.99
Fudge Brownie: $1.59
Frozen Channa Masala: $3.99
Mango White Tea: $1.59
Total: $12.16
Organic Blueberry Juice: $3.99
Organic Black Beans: $1.39
Organic Kidney Beans: $1.39
Organic Spinach: $3.49
Total: $10.26
Vanilla Hemp Milk: $3.29
Tea: $1.79
Total: $5.08
Vacation Total: $27.50
Now that I'm back, I have to get more creative and calculating in how I spend the few dollars I am making. I met a friend at the natural foods store today and got down and dirty with cutting corners.
Organic Hass Avocados: $.99 ea X 3 = $2.97
Organic Cantalope: $1.49/lb X 5.4 lb = $8.05
Organic Kiwi: $.79 ea X 6 = $3.95
Organic Red Leaf Lettuce: $1.99/head X 1 head = $1.99
Organic Green Leaf Lettuce: $1.99/head X 1 head = $1.99
Organic Carrot Bunch (5 carrots): $1.59/bunch X 1 bunch = $1.59
Organic Deglet Dates: $2.16
Organic Amaranth (bulk): $2.39/lb X 2.01 lb = $4.80
Organic Chocolate Coconut Macaroons: $3.99
Total: $31.49
Blog Total: $121.11
Friday, May 21, 2010
The AFF Diet, Edition #4: More ingredients!
I was casually searching the Internet, looking up what I could find to start adding another kind of entry (more are coming) and found more glutenous ingredients to avoid! Due credit goes to the Lake Michigan Celiac Support Group for this list.
AMP-ISOSTEAROYL HYDROLYZED WHEAT PROTEIN
DISODIUM WHEATGERMAMIDO PEG-2 SULFOSUCCINATE
HYDROLYZED WHEAT GLUTEN
HYDROLYZED WHEAT PROTEIN
HYDROLYZED WHEAT PROTEIN PG-PROPYL SILANETRIOL
HYDROLYZED WHEAT PROTEIN/PVP CROSSPOLYMER
HYDROLYZED WHEAT STARCH
HYDROXYPROPYLTRIMONIUM HYDROLYZED WHEAT PROTEIN
STEARYLDIMONIUMHYDROXYPROPYL
TRITICUM VULGARE (WHEAT) FLOUR LIPIDS
TRITICUM VULGARE (WHEAT) GERM EXTRACT
TRITICUM VULGARE (WHEAT) GERM OIL
VITAMIN E DERIVED FROM WHEAT GERM OIL
WHEAT GERMAMIDOPROPALKONIUM CHLORIDE
WHEATGERMAMIDOPROPYL ETHYLDIMONIUM ETHOSULFATE
WHEAT AMINO ACIDS
WHEAT BRAN EXTRACT
WHEAT GERMAMIDOPROPYLDIMONIUM HYDROXYPROPYL
WHEAT GERM EXTRACT
WHEAT GERM GLYCERIDES
WHEAT GERM OIL
WHEAT PROTEIN
WHEAT (TRITICUM VULGARE) BRAN EXTRACT
AMINO PEPTIDE COMPLEX
BARLEY EXTRACT
BARLEY LIPIDS
HORDEUM VULGARE (BARLEY) EXTRACT
HYDROLYZED MALT EXTRACT
PHYTOSPHINGOSINE EXTRACT
SAMINO PEPTIDE COMPLEX
SECALE CEREALE (RYE) SEED FLOUR
AVENA SATIVA (OAT) KERNEL PROTEIN
HYDROLYZED OAT FLOUR
OAT AMINO ACIDS
OAT (AVENA SATIVA) EXTRACT
OAT BETA GLUCANOAT EXTRACT
OAT FLOURSODIUM LAUROYL
SAVENA SATIVA (OAT) FLOUR
CYCLODEXTRIN
DEXTRIN
DEXTRIN PALMITATE
HYDROLYZED VEGETABLE PROTEIN
MALTODEXTRIN (COULD BE DERIVED FROM BARLEY)
More sorting out for me!
As always, if you find more ingredients, please comment and cite your source!
AMP-ISOSTEAROYL HYDROLYZED WHEAT PROTEIN
DISODIUM WHEATGERMAMIDO PEG-2 SULFOSUCCINATE
HYDROLYZED WHEAT GLUTEN
HYDROLYZED WHEAT PROTEIN
HYDROLYZED WHEAT PROTEIN PG-PROPYL SILANETRIOL
HYDROLYZED WHEAT PROTEIN/PVP CROSSPOLYMER
HYDROLYZED WHEAT STARCH
HYDROXYPROPYLTRIMONIUM HYDROLYZED WHEAT PROTEIN
STEARYLDIMONIUMHYDROXYPROPYL
TRITICUM VULGARE (WHEAT) FLOUR LIPIDS
TRITICUM VULGARE (WHEAT) GERM EXTRACT
TRITICUM VULGARE (WHEAT) GERM OIL
VITAMIN E DERIVED FROM WHEAT GERM OIL
WHEAT GERMAMIDOPROPALKONIUM CHLORIDE
WHEATGERMAMIDOPROPYL ETHYLDIMONIUM ETHOSULFATE
WHEAT AMINO ACIDS
WHEAT BRAN EXTRACT
WHEAT GERMAMIDOPROPYLDIMONIUM HYDROXYPROPYL
WHEAT GERM EXTRACT
WHEAT GERM GLYCERIDES
WHEAT GERM OIL
WHEAT PROTEIN
WHEAT (TRITICUM VULGARE) BRAN EXTRACT
AMINO PEPTIDE COMPLEX
BARLEY EXTRACT
BARLEY LIPIDS
HORDEUM VULGARE (BARLEY) EXTRACT
HYDROLYZED MALT EXTRACT
PHYTOSPHINGOSINE EXTRACT
SAMINO PEPTIDE COMPLEX
SECALE CEREALE (RYE) SEED FLOUR
AVENA SATIVA (OAT) KERNEL PROTEIN
HYDROLYZED OAT FLOUR
OAT AMINO ACIDS
OAT (AVENA SATIVA) EXTRACT
OAT BETA GLUCANOAT EXTRACT
OAT FLOURSODIUM LAUROYL
SAVENA SATIVA (OAT) FLOUR
CYCLODEXTRIN
DEXTRIN
DEXTRIN PALMITATE
HYDROLYZED VEGETABLE PROTEIN
MALTODEXTRIN (COULD BE DERIVED FROM BARLEY)
More sorting out for me!
As always, if you find more ingredients, please comment and cite your source!
Thursday, May 20, 2010
Confession, Edition #3
We all make poor food choices and I am no exception, so I am sharing the occasions when I break my own diet. In doing so, I hope to keep myself accountable in adhering to the diet; bring attention to the difference in cost between AFF friendly food and not-so-AFF-friendly food; and show where to find AFF-friendly food outside the apartment kitchen.
I’m on vacation until Saturday, but I also want to stay current. I've been fortunate to have access to my boyfriend's kitchen, so this confession isn't nearly as long as it could be.
On Sunday, I had been driving 2 1/2 hours and I needed protein. I stopped at the Barnes and Noble coffee shop and ordered a Turkey Chipotle Panini (gluten, dairy, non-organic, industrial meat, probably soy in there too) and a Tall Starbucks Drip Coffee (non-organic, dairy).
The Bill: Free (gift card)
I could have ordered the vegetarian soup to avoid the industrial meat (at the least), but that wouldn't have given me the protein I needed.
Yesterday, I broke the diet twice. For lunch, I met a friend at Pei Wei because he's moving cross-country today. I knew I'd be breaking the diet on my undergraduate alma mater's off-campus restaurant row, but I could have faired better. I got the Kung Pao Chicken (gluten, soy, dairy) and an organic green tea (nothing).
The Bill: approximately $10
For dinner, I met with boyfriend and his mom at a favorite local Greek food place. They serve complementary pita and hummus (gluten, dairy, non-organic). We got the pita and fried Saganaki (gluten, dairy, non-organic) and I got the Organic House Salad (nothing!) and the Lemon Chicken with Rice Soup (dairy, industrial meat, non-organic).
The Bill: Free (boyfriend's mom's treat)
Today, my boyfriend and I ate the cheesecake slice (non-organic, gluten, and dairy) he ordered at the Greek place.
I’m on vacation until Saturday, but I also want to stay current. I've been fortunate to have access to my boyfriend's kitchen, so this confession isn't nearly as long as it could be.
On Sunday, I had been driving 2 1/2 hours and I needed protein. I stopped at the Barnes and Noble coffee shop and ordered a Turkey Chipotle Panini (gluten, dairy, non-organic, industrial meat, probably soy in there too) and a Tall Starbucks Drip Coffee (non-organic, dairy).
The Bill: Free (gift card)
I could have ordered the vegetarian soup to avoid the industrial meat (at the least), but that wouldn't have given me the protein I needed.
Yesterday, I broke the diet twice. For lunch, I met a friend at Pei Wei because he's moving cross-country today. I knew I'd be breaking the diet on my undergraduate alma mater's off-campus restaurant row, but I could have faired better. I got the Kung Pao Chicken (gluten, soy, dairy) and an organic green tea (nothing).
The Bill: approximately $10
For dinner, I met with boyfriend and his mom at a favorite local Greek food place. They serve complementary pita and hummus (gluten, dairy, non-organic). We got the pita and fried Saganaki (gluten, dairy, non-organic) and I got the Organic House Salad (nothing!) and the Lemon Chicken with Rice Soup (dairy, industrial meat, non-organic).
The Bill: Free (boyfriend's mom's treat)
Today, my boyfriend and I ate the cheesecake slice (non-organic, gluten, and dairy) he ordered at the Greek place.
Sunday, May 16, 2010
Media, Edition #4: Jamie Oliver's Food Revolution - Food Philosophy
If you want another philosophy of food, here's Jamie Oliver's. The philosophy is what he calls for - sane and balanced. As much as I am enjoying the food I am eating now, I look forward to relaxing on what I eat (including some soy, dairy, and gluten - well, maybe not dairy) once every last pimple, cyst, and red mark is gone.
"My philosophy to food and healthy eating has always been about enjoying everything in a balanced, and sane way. Food is one of life's greatest joys yet we've reached this really sad point where we're turning food into the enemy, and something to be afraid of. I believe that when you use good ingredients to make pasta dishes, salads, stews, burgers, grilled vegetables, fruit salads, and even outrageous cakes, they all have a place in our diets. We just need to rediscover our common sense: if you want to curl up and eat macaroni and cheese every once in a while – that's alright! Just have a sensible portion next to a fresh salad, and don't eat a big old helping of chocolate cake afterwords.
Knowing how to cook means you'll be able to turn all sorts of fresh ingredients into meals when they're in season, at their best, and cheapest! Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you'll be cooking a variety of lovely things, you'll naturally start to find a sensible balance. Some days you'll feel like making something light, and fresh, other days you'll want something warming and hearty. If you've got to snack between meals, try to go for something healthy rather than loading up on chocolate or potato crisps. Basically, as long as we all recognize that treats should be treats, not a daily occurrence, we'll be in a good place. So when I talk about having a 'healthy' approach to food, and eating better I'm talking about achieving that sense of balance: lots of the good stuff, loads of variety, and the odd indulgence every now and then." (1)
"My philosophy to food and healthy eating has always been about enjoying everything in a balanced, and sane way. Food is one of life's greatest joys yet we've reached this really sad point where we're turning food into the enemy, and something to be afraid of. I believe that when you use good ingredients to make pasta dishes, salads, stews, burgers, grilled vegetables, fruit salads, and even outrageous cakes, they all have a place in our diets. We just need to rediscover our common sense: if you want to curl up and eat macaroni and cheese every once in a while – that's alright! Just have a sensible portion next to a fresh salad, and don't eat a big old helping of chocolate cake afterwords.
Knowing how to cook means you'll be able to turn all sorts of fresh ingredients into meals when they're in season, at their best, and cheapest! Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you'll be cooking a variety of lovely things, you'll naturally start to find a sensible balance. Some days you'll feel like making something light, and fresh, other days you'll want something warming and hearty. If you've got to snack between meals, try to go for something healthy rather than loading up on chocolate or potato crisps. Basically, as long as we all recognize that treats should be treats, not a daily occurrence, we'll be in a good place. So when I talk about having a 'healthy' approach to food, and eating better I'm talking about achieving that sense of balance: lots of the good stuff, loads of variety, and the odd indulgence every now and then." (1)
Saturday, May 15, 2010
Media, Edition #3: Salt Addiction and "Cultural Handicaps"
Salt isn't something I worry about too much. Quite frankly, I much prefer garlic-y, onion-y, herb-y, sweet tastes in my food. I'll take chocolate any day over salty chips.
That said, Philip J. Klemmer, MD, a professor who gave up salt cold-turkey, said that even though he saw significant health benefits during his "salt challenge", "I couldn't keep up the hunter-gatherer diet [fruits, veggies, and a bit of meat] because it would become a cultural handicap [ . . . ] I'd be less fun. I wouldn't be able to associate with people, or I'd be the one sitting there with a bag lunch when everybody else was ordering food." (1)
I know I've been in this situation - I feel guilty for being the stick in the mud when it comes to food such that I make so many compromises that result in Confession entries. Since its summer and we students have more leisure time, it's even more difficult because temptation is everywhere. Even if I did bring my own food, there are restaurants that wouldn't allow me to take it in. My friends have been supportive (and many thanks to all of you) but there is so little food out there that, if I stuck to the diet the way I stuck to it in the first weeks, I'd miss out on things that are just as important to health as pristine food. Anyone have any advice on this?
That said, Philip J. Klemmer, MD, a professor who gave up salt cold-turkey, said that even though he saw significant health benefits during his "salt challenge", "I couldn't keep up the hunter-gatherer diet [fruits, veggies, and a bit of meat] because it would become a cultural handicap [ . . . ] I'd be less fun. I wouldn't be able to associate with people, or I'd be the one sitting there with a bag lunch when everybody else was ordering food." (1)
I know I've been in this situation - I feel guilty for being the stick in the mud when it comes to food such that I make so many compromises that result in Confession entries. Since its summer and we students have more leisure time, it's even more difficult because temptation is everywhere. Even if I did bring my own food, there are restaurants that wouldn't allow me to take it in. My friends have been supportive (and many thanks to all of you) but there is so little food out there that, if I stuck to the diet the way I stuck to it in the first weeks, I'd miss out on things that are just as important to health as pristine food. Anyone have any advice on this?
The AFF Diet, Edition #3: Another reason to give up dairy
John McDougall, MD on the Real Food Channel describes how dairy products are linked to or can cause a swath of health problems, including, but not limited to leukemia, type-I diabetes, constipation, arthritis, and heart disease. While I don't agree with everything he says (particularly the concerns about too much fat), my hemp seed/coconut milk tastes even better now. That stuff about Bovine AIDS, Bovine Leukemia, and pus cells was disgusting.
Media, Edition #2: Jamie Oliver's Food Revolution Continues #1!
The six-episode mini-series in Huntington, West Virginia was just a kick-off for a nationwide effort to get better food into US public schools and change the American food culture. Oliver has been providing weekly updates on the movement (week 1 and week 2) and the Food Revolution is picking up speed. His online petition for better food in the public schools is inching towards 600,000 people. If you haven't signed the petition, do it. When you do, you can opt in to a weekly newsletter to stay updated on the Food Revolution branch of the US movement for healthier food.
The weekly newsletter also comes with an easy recipe to try: last week was an omlete, this week is a one cup pancake. Omletes are fantastic - they were the first things I learned how to cook when I was little. This pancake is going to be a bit of a challenge - I'll have to make some changes to make them AFF friendly and have them work at high altitudes. When I do get to trying them out, I'll post a picture and my adjustments. If you get to trying out AFF friendly versions, leave them in the comments.
The weekly newsletter also comes with an easy recipe to try: last week was an omlete, this week is a one cup pancake. Omletes are fantastic - they were the first things I learned how to cook when I was little. This pancake is going to be a bit of a challenge - I'll have to make some changes to make them AFF friendly and have them work at high altitudes. When I do get to trying them out, I'll post a picture and my adjustments. If you get to trying out AFF friendly versions, leave them in the comments.
Thursday, May 13, 2010
Government, Edition #1: Senate Bill S510
Really?! In the name of food safety?! I'm normally measured about big political measures, but, occasionally, something is brought to my attention that makes that diplomacy rather difficult. Why it hasn't been all over the news is beyond me.
Senate Bill S510/H.R. 2749 makes it illegal to trade, sell, share, or otherwise distribute any food that is not registered and regulated by the federal government. The idea is that, if the US government outlaws unregistered, unregulated food, then our food will be safer to eat. The problem with the logic is that it's not the food grown in individuals' gardens or small farms that is the problem. Given the opportunity to keep a garden (I live in apartments where gardening is rather difficult, if not impossible), I would guard it from nasty stuff (E. coli, pesticides, herbicides, genetically-modified food-stuffs) with everything I had. I can't even focus enough to go looking for articles showing how it's not independently grown food that's the problem - it's big, industrial food. I guess I'll have to settle with this analysis for now.
Senate Bill S510/H.R. 2749 makes it illegal to trade, sell, share, or otherwise distribute any food that is not registered and regulated by the federal government. The idea is that, if the US government outlaws unregistered, unregulated food, then our food will be safer to eat. The problem with the logic is that it's not the food grown in individuals' gardens or small farms that is the problem. Given the opportunity to keep a garden (I live in apartments where gardening is rather difficult, if not impossible), I would guard it from nasty stuff (E. coli, pesticides, herbicides, genetically-modified food-stuffs) with everything I had. I can't even focus enough to go looking for articles showing how it's not independently grown food that's the problem - it's big, industrial food. I guess I'll have to settle with this analysis for now.
Regimen, Edition #1: Organic, Unrefined, Coconut Oil
When I was researching the regimen, I read several accounts about how people who had struggled with acne for years found that organic, raw coconut oil made all the difference for them. I thought they were nuts, but I was willing to give anything reasonable a shot at the time, so I gave coconut oil a go.
I am pleased to say that raw, organic, non-hydrogenated coconut oil has made quite a difference. I started using it just as a moisturizer after my Retin-A cream at night, but I've using it as a day moisturizer and a body lotion too. I've had fewer problems with dry skin and scars have faded faster than they normally do. I've yet to figure out how exactly to make it work with my hair, but when I have used it, coconut oil works just as well on dandruff as T-Gel.
Coconut oil also works well with the recipes I've been developing. It helps keep my protein bars together (lifesavers when I'm in a hurry) and it works well in smoothies. Now it sounds crazy to be going through so much coconut oil, because of the high saturated fat content, but everyone needs some fat to stay healthy and sane and the kind of saturated fat in coconut oil is the same kind in mother's milk. I wouldn't say that's a bad trade-off, especially if fat consumption in general is low like mine (little meat; tons of fruits, veggies, and nuts; a bit of grain; very little dairy).
I'm not paid by anyone to market coconut oil (though I really could use the money), but it's worth a shot if you're not allergic or sensitive.
I am pleased to say that raw, organic, non-hydrogenated coconut oil has made quite a difference. I started using it just as a moisturizer after my Retin-A cream at night, but I've using it as a day moisturizer and a body lotion too. I've had fewer problems with dry skin and scars have faded faster than they normally do. I've yet to figure out how exactly to make it work with my hair, but when I have used it, coconut oil works just as well on dandruff as T-Gel.
Coconut oil also works well with the recipes I've been developing. It helps keep my protein bars together (lifesavers when I'm in a hurry) and it works well in smoothies. Now it sounds crazy to be going through so much coconut oil, because of the high saturated fat content, but everyone needs some fat to stay healthy and sane and the kind of saturated fat in coconut oil is the same kind in mother's milk. I wouldn't say that's a bad trade-off, especially if fat consumption in general is low like mine (little meat; tons of fruits, veggies, and nuts; a bit of grain; very little dairy).
I'm not paid by anyone to market coconut oil (though I really could use the money), but it's worth a shot if you're not allergic or sensitive.
Wednesday, May 12, 2010
Confession, Edition #2
We all make poor food choices and I am no exception, so I am sharing the occasions when I break my own diet. In doing so, I hope to keep myself accountable in adhering to the diet; bring attention to the difference in cost between AFF friendly food and not-so-friendly AFF food; and show where to find AFF friendly food outside the apartment kitchen.
My future roommate and I went out to dinner/dessert at the Wildflower Bread Company to discuss apartment searching stuff. Not wanting to modify the Emerald Spinach Salad yet again, I tried the Vegetarian Black Bean Soup, and it was good, filling, and cheap. It's not organic, unfortunately, but there is only one partially organic restaurant in my area, and it's a bit pricey. Not a bad deal for compromising.
The Bill: $5.18
We got dessert at the Barnes and Noble Coffee Shop. I broke the diet (again) with a coffee with soymilk and a lemon bundt cake. It didn't cost me anything because I still have a Barnes and Noble gift card from Christmas. I still could have just a had tea and honey though.
My future roommate and I went out to dinner/dessert at the Wildflower Bread Company to discuss apartment searching stuff. Not wanting to modify the Emerald Spinach Salad yet again, I tried the Vegetarian Black Bean Soup, and it was good, filling, and cheap. It's not organic, unfortunately, but there is only one partially organic restaurant in my area, and it's a bit pricey. Not a bad deal for compromising.
The Bill: $5.18
We got dessert at the Barnes and Noble Coffee Shop. I broke the diet (again) with a coffee with soymilk and a lemon bundt cake. It didn't cost me anything because I still have a Barnes and Noble gift card from Christmas. I still could have just a had tea and honey though.
Tuesday, May 11, 2010
The AFF Diet, Edition #2: Why organic?
I've cut out soy, gluten, and dairy. That pretty much eliminates abundant, cheap, quick, processed food found in traditional supermarkets and restaurants. That elimination also makes my food bill eat up a substantial fraction of my limited income. Why go organic too?
First thing's first. Organic food is grown without certain chemicals (mostly synthetic fertilizers and pesticides) that has been approved by the US government to carry a USDA Certified Organic sticker (1, 2). People have different reasons for going organic, but, in my reading, the Soil Association's 5 reasons for organic foods sums the reasons up well: concerns about health, animals, and the environment (3). While organizations have claimed that organic food is more nutritious than regular food (4), such claims took a hit when CNN covered a study arguing otherwise. None the less, the demand for organic food has increased over the past several years.
The reason I am choosing organic food is simple and has nothing to do with nutrition. While it would be nice to be getting %50 more nutrients for every apple that I eat, I am most concerned with what I don't get with organic food. I don't want to eat the chemicals used on regular food, or the genetically-modified foods unregulated in regular food. While the chemical/GMO junk may come in minute quantities, my body has been trying to get rid of that stuff for the past 12-13 years, and I don't need to be processing it.
First thing's first. Organic food is grown without certain chemicals (mostly synthetic fertilizers and pesticides) that has been approved by the US government to carry a USDA Certified Organic sticker (1, 2). People have different reasons for going organic, but, in my reading, the Soil Association's 5 reasons for organic foods sums the reasons up well: concerns about health, animals, and the environment (3). While organizations have claimed that organic food is more nutritious than regular food (4), such claims took a hit when CNN covered a study arguing otherwise. None the less, the demand for organic food has increased over the past several years.
The reason I am choosing organic food is simple and has nothing to do with nutrition. While it would be nice to be getting %50 more nutrients for every apple that I eat, I am most concerned with what I don't get with organic food. I don't want to eat the chemicals used on regular food, or the genetically-modified foods unregulated in regular food. While the chemical/GMO junk may come in minute quantities, my body has been trying to get rid of that stuff for the past 12-13 years, and I don't need to be processing it.
Monday, May 10, 2010
The AFF Diet, Edition #1: Why gluten, soy, and dairy free?
I get frequently get questions about why cut certain things from my diet (soy, gluten, and dairy) and what kinds of things I can eat, given the restrictions. I hope to answer them here.
There are two reasons why I cut soy, dairy, and gluten: 1) because science indicates that there is an acne-ingredient link (milk, 1); or 2) because it's possible that the acne comes from a low grade allergic reaction to soy and gluten (2) and anecdotes from fellow acne suffers support this idea (3 and 4). While this is not the most scientifically-sound course of action, I am ready to be done with acne for good.
So what do I have to avoid? Here's the full list of everything I have to avoid, separated by category. If you know of and/or find an ingredient missing, comment, cite your source, and I'll update the list.
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Gluten ingredients (Compiled from 5, 6, and 7)
Avoid: Abyssinian Hard (Wheat triticum durum), Alcohol (certain kinds), Amp-Isostearoyl, Avena, Hydrolyzed Wheat Protein, Atta Flour, Barley Grass (can contain seeds), Barley Hordeum vulgare, Barley Malt, Beer (most contain barley or wheat), Bleached Flour, Bran, Bread crumbs, Bread Flour, Brewer's Yeast, Brown Flour, Broth, Bulgur, Bulgur Wheat, Bulgur nuts, Cereal Extract, Cereal Binding, Chilton, Club Wheat (Triticum aestivum subspecies compactum), Common Wheat (Triticum aestivum), Cookie Crumbs, Cookie Dough, Cookie Dough Pieces, Couscous, Cracker Meal, Crisped Rice, Dinkle (Spelt), Disodium Wheatgermamido Peg-2 Sulfosuccinate, Durum, Durum flour, Durum wheat (Triticum durum), Edible Coatings, Edible Films, Edible Starch, Einkorn (Triticum monococcum), Emmer (Triticum dicoccon), Enriched Bleached Flour, Enriched Bleached Wheat Flour, Enriched Flour, Farina, Farina Graham, Farro, Filler, Flour (normally this is wheat), Fu (dried wheat gluten), Germ, Graham Flour, Granary Flour, Groats (barley, wheat), Hard Wheat, Heeng, High gluten flour, High protein flour, Hing, Hordeum Vulgare Extract, Hydrolyzed Wheat Gluten, Hydrolyzed Wheat Protein, Hydrolyzed Wheat Protein Pg-Propyl Silanetriol, Hydrolyzed Wheat Starch, Hydroxypropyltrimonium Hydrolyzed Wheat Protein, Kamut (Pasta wheat), Kecap Manis (Soy Sauce), Ketjap Manis (Soy Sauce), Kluski Pasta, Maida (Indian wheat flour), Malt, Malted Barley Flour, Malted Milk, Malt Extract, Malt Syrup, Malt Flavoring, Malt Vinegar, Macha Wheat (Triticum aestivum), Matza, Matzah, Matzo, Matzo Semolina, Meringue, Meripro 711, Mir, Nishasta, Oriental Wheat (Triticum turanicum), Orzo Pasta, Pasta, Pearl Barley, Persian Wheat (Triticum carthlicum), Perungayam, Poulard Wheat (Triticum turgidum), Polish Wheat (Triticum polonicum), Rice Malt (if barley or Koji are used), Roux, Rusk, Rye, Seitan, Semolina, Semolina Triticum, Shot Wheat (Triticum aestivum), Small Spelt, Soft wheat flour, Spirits (certain kinds), Spelt (Triticum spelta), Sprouted Wheat or Barley, Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein, Strong Flour, Suet in Packets, Tabbouleh, Tabouli, Teriyaki Sauce, Timopheevi Wheat (Triticum timopheevii), Triticale X triticosecale, Triticum Vulgare (Wheat) Flour Lipids, Triticum Vulgare (Wheat) Germ Extract, Triticum Vulgare (Wheat) Germ Oil, Udon (wheat noodles), Unbleached Flour, Vavilovi Wheat (Triticum aestivum), Vital Wheat Gluten, Wheat, Abyssinian Hard triticum durum, Wheat amino acids, Wheat Bran Extract, Wheat, Wheat berries, Wheat Durum Triticum, Wheat Germ Extract, Wheat Germ Glycerides, Wheat Germ Oil, Wheat Germamidopropyldimonium Hydroxypropyl, Hydrolyzed Wheat Protein, Wheat Grass (can contain seeds), Wheat Nuts, Wheat Protein, Wheat Triticum aestivum, Wheat Triticum Monococcum, Wheat (Triticum Vulgare) Bran Extract, Whole-Meal Flour, Wild Einkorn (Triticum boeotictim), Wild Emmer (Triticum dicoccoides)
Check with the manufacturer: Artificial Color, Baking Powder, Caramel Color, Caramel Flavoring, Clarifying Agents, Coloring, Dextrins, Dextrimaltose, Dry Roasted Nuts, Emulsifiers, Enzymes, Fat Replacer, Flavoring, Food Starch, Food Starch Modified, Glucose Syrup, Gravy Cubes, Ground Spices, HPP, HVP, Hydrolyzed Plant Protein, Hydrolyzed Protein, Hydrolyzed Vegetable Protein, Hydrogenated Starch Hydrolysate, Hydroxypropylated Starch, Maltose, Miso, Mixed Tocopherols, Modified Food Starch, Modified Starch, Natural Flavoring, Natural Flavors, Natural Juices, Non-dairy Creamer, Pregelatinized Starch, Protein Hydrolysates, Seafood Analogs, Seasonings, Sirimi, Smoke Flavoring, Soba Noodles, Soy Sauce, Soy Sauce Solids, Sphingolipids, Stabilizers, Starch, Stock Cubes, Suet, Surimi, Tocopherols, Vegetable Broth, Vegetable Gum, Vegetable Protein, Vegetable Starch, Vitamins, Wheat Starch
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Soy ingredients (Compiled from 8 and 9):
Avoid: Hydrolyzed soy protein, Miso, Shoyu sauce, Soy flour, Soy albmin, Soy flour, Soy grits, Soy nuts, Soy milk, Soy sprouts, Soy protein concentrate, Soy protein isolate, Soy sauce, Soybean, Soybean granules, Soybean curd, Tamari, Tempeh, Texured vegetable protein (TVP), Tofu
Check with manufacturer: Bulking agent, Emulsifier, Guar gum, Gum arabic, Vegetable gum, Hydrolyzed vegetable protein, Hydrolyzed plant protein, Lecithin, Mono- & di-glycerides, Monosodium glutamate (MSG), Natural flavoring, Shortening, Stabilizer, Thickener, Tocopherols/vitamin E, Vegetable broth, Vegetable oil, Vegetable starch
-------------------------------------------------------------------------------
Dairy ingredients (Compiled from 10 and 11):
Avoid: Acidophilus Milk, Ammonium Caseinate, Butter, Butter Fat, Butter Oil, Butter Solids, Buttermilk, Buttermilk Powder, Calcium Caseinate, Casein, Casein hydrosylate, Caseinate (in general), Cheese (All animal-based), Condensed Milk, Cottage Cheese, Cream, Curds, Custard, Delactosed Whey, Demineralized Whey, Dry Milk, Dry Milk Powder, Dry Milk Solids, Evaporated Milk, Ghee, Goat Milk, Half & Half, Hot Dogs, Hydrolysates, Hydrolyzed Casein, Hydrolyzed Milk Protein, Iron Caseinate, Lactalbumin, Lactoferrin, Lactoglobulin, Lactose, Lactulose, Low-Fat Milk, Magnesium Caseinate, Malted Milk, Milk, Milk Derivative, Milk Fat, Milk Powder, Milk Protein, Milk Solids, Natural Butter Flavor, Naturlose, Non-dairy creamer butter, Nonfat Milk , Nougat, Paneer, Potassium Caseinate, Pudding, Recaldent, Rennet Casein, Skim Milk, Sodium Caseinate, Sodium Lactylate, Sour Cream, Sour cream solids, Sour Milk Solids, Sweetened Condensed Milk, Sweet Whey, Whey, Whey Powder, Whey Protein Concentrate, Tagatose, Whey Protein Hydrolysate, Whipped Cream, Whipped Topping, Whole Milk, Yogurt, Zinc Caseinate
Check: caramel flavoring, bavarian cream flavoring, coconut cream flavoring, galactose, natural chocolate flavoring, natural flavorings, hot dogs, margarine, luncheon meat, sausages, fat replacers, high protein ingredients, hydrolyzed vegetable protein, lactic acid starter culture, lactobacillus, prebiotics
There are two reasons why I cut soy, dairy, and gluten: 1) because science indicates that there is an acne-ingredient link (milk, 1); or 2) because it's possible that the acne comes from a low grade allergic reaction to soy and gluten (2) and anecdotes from fellow acne suffers support this idea (3 and 4). While this is not the most scientifically-sound course of action, I am ready to be done with acne for good.
So what do I have to avoid? Here's the full list of everything I have to avoid, separated by category. If you know of and/or find an ingredient missing, comment, cite your source, and I'll update the list.
--------------------------------------------------------------------------------
Gluten ingredients (Compiled from 5, 6, and 7)
Avoid: Abyssinian Hard (Wheat triticum durum), Alcohol (certain kinds), Amp-Isostearoyl, Avena, Hydrolyzed Wheat Protein, Atta Flour, Barley Grass (can contain seeds), Barley Hordeum vulgare, Barley Malt, Beer (most contain barley or wheat), Bleached Flour, Bran, Bread crumbs, Bread Flour, Brewer's Yeast, Brown Flour, Broth, Bulgur, Bulgur Wheat, Bulgur nuts, Cereal Extract, Cereal Binding, Chilton, Club Wheat (Triticum aestivum subspecies compactum), Common Wheat (Triticum aestivum), Cookie Crumbs, Cookie Dough, Cookie Dough Pieces, Couscous, Cracker Meal, Crisped Rice, Dinkle (Spelt), Disodium Wheatgermamido Peg-2 Sulfosuccinate, Durum, Durum flour, Durum wheat (Triticum durum), Edible Coatings, Edible Films, Edible Starch, Einkorn (Triticum monococcum), Emmer (Triticum dicoccon), Enriched Bleached Flour, Enriched Bleached Wheat Flour, Enriched Flour, Farina, Farina Graham, Farro, Filler, Flour (normally this is wheat), Fu (dried wheat gluten), Germ, Graham Flour, Granary Flour, Groats (barley, wheat), Hard Wheat, Heeng, High gluten flour, High protein flour, Hing, Hordeum Vulgare Extract, Hydrolyzed Wheat Gluten, Hydrolyzed Wheat Protein, Hydrolyzed Wheat Protein Pg-Propyl Silanetriol, Hydrolyzed Wheat Starch, Hydroxypropyltrimonium Hydrolyzed Wheat Protein, Kamut (Pasta wheat), Kecap Manis (Soy Sauce), Ketjap Manis (Soy Sauce), Kluski Pasta, Maida (Indian wheat flour), Malt, Malted Barley Flour, Malted Milk, Malt Extract, Malt Syrup, Malt Flavoring, Malt Vinegar, Macha Wheat (Triticum aestivum), Matza, Matzah, Matzo, Matzo Semolina, Meringue, Meripro 711, Mir, Nishasta, Oriental Wheat (Triticum turanicum), Orzo Pasta, Pasta, Pearl Barley, Persian Wheat (Triticum carthlicum), Perungayam, Poulard Wheat (Triticum turgidum), Polish Wheat (Triticum polonicum), Rice Malt (if barley or Koji are used), Roux, Rusk, Rye, Seitan, Semolina, Semolina Triticum, Shot Wheat (Triticum aestivum), Small Spelt, Soft wheat flour, Spirits (certain kinds), Spelt (Triticum spelta), Sprouted Wheat or Barley, Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein, Strong Flour, Suet in Packets, Tabbouleh, Tabouli, Teriyaki Sauce, Timopheevi Wheat (Triticum timopheevii), Triticale X triticosecale, Triticum Vulgare (Wheat) Flour Lipids, Triticum Vulgare (Wheat) Germ Extract, Triticum Vulgare (Wheat) Germ Oil, Udon (wheat noodles), Unbleached Flour, Vavilovi Wheat (Triticum aestivum), Vital Wheat Gluten, Wheat, Abyssinian Hard triticum durum, Wheat amino acids, Wheat Bran Extract, Wheat, Wheat berries, Wheat Durum Triticum, Wheat Germ Extract, Wheat Germ Glycerides, Wheat Germ Oil, Wheat Germamidopropyldimonium Hydroxypropyl, Hydrolyzed Wheat Protein, Wheat Grass (can contain seeds), Wheat Nuts, Wheat Protein, Wheat Triticum aestivum, Wheat Triticum Monococcum, Wheat (Triticum Vulgare) Bran Extract, Whole-Meal Flour, Wild Einkorn (Triticum boeotictim), Wild Emmer (Triticum dicoccoides)
Check with the manufacturer: Artificial Color, Baking Powder, Caramel Color, Caramel Flavoring, Clarifying Agents, Coloring, Dextrins, Dextrimaltose, Dry Roasted Nuts, Emulsifiers, Enzymes, Fat Replacer, Flavoring, Food Starch, Food Starch Modified, Glucose Syrup, Gravy Cubes, Ground Spices, HPP, HVP, Hydrolyzed Plant Protein, Hydrolyzed Protein, Hydrolyzed Vegetable Protein, Hydrogenated Starch Hydrolysate, Hydroxypropylated Starch, Maltose, Miso, Mixed Tocopherols, Modified Food Starch, Modified Starch, Natural Flavoring, Natural Flavors, Natural Juices, Non-dairy Creamer, Pregelatinized Starch, Protein Hydrolysates, Seafood Analogs, Seasonings, Sirimi, Smoke Flavoring, Soba Noodles, Soy Sauce, Soy Sauce Solids, Sphingolipids, Stabilizers, Starch, Stock Cubes, Suet, Surimi, Tocopherols, Vegetable Broth, Vegetable Gum, Vegetable Protein, Vegetable Starch, Vitamins, Wheat Starch
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Soy ingredients (Compiled from 8 and 9):
Avoid: Hydrolyzed soy protein, Miso, Shoyu sauce, Soy flour, Soy albmin, Soy flour, Soy grits, Soy nuts, Soy milk, Soy sprouts, Soy protein concentrate, Soy protein isolate, Soy sauce, Soybean, Soybean granules, Soybean curd, Tamari, Tempeh, Texured vegetable protein (TVP), Tofu
Check with manufacturer: Bulking agent, Emulsifier, Guar gum, Gum arabic, Vegetable gum, Hydrolyzed vegetable protein, Hydrolyzed plant protein, Lecithin, Mono- & di-glycerides, Monosodium glutamate (MSG), Natural flavoring, Shortening, Stabilizer, Thickener, Tocopherols/vitamin E, Vegetable broth, Vegetable oil, Vegetable starch
-------------------------------------------------------------------------------
Dairy ingredients (Compiled from 10 and 11):
Avoid: Acidophilus Milk, Ammonium Caseinate, Butter, Butter Fat, Butter Oil, Butter Solids, Buttermilk, Buttermilk Powder, Calcium Caseinate, Casein, Casein hydrosylate, Caseinate (in general), Cheese (All animal-based), Condensed Milk, Cottage Cheese, Cream, Curds, Custard, Delactosed Whey, Demineralized Whey, Dry Milk, Dry Milk Powder, Dry Milk Solids, Evaporated Milk, Ghee, Goat Milk, Half & Half, Hot Dogs, Hydrolysates, Hydrolyzed Casein, Hydrolyzed Milk Protein, Iron Caseinate, Lactalbumin, Lactoferrin, Lactoglobulin, Lactose, Lactulose, Low-Fat Milk, Magnesium Caseinate, Malted Milk, Milk, Milk Derivative, Milk Fat, Milk Powder, Milk Protein, Milk Solids, Natural Butter Flavor, Naturlose, Non-dairy creamer butter, Nonfat Milk , Nougat, Paneer, Potassium Caseinate, Pudding, Recaldent, Rennet Casein, Skim Milk, Sodium Caseinate, Sodium Lactylate, Sour Cream, Sour cream solids, Sour Milk Solids, Sweetened Condensed Milk, Sweet Whey, Whey, Whey Powder, Whey Protein Concentrate, Tagatose, Whey Protein Hydrolysate, Whipped Cream, Whipped Topping, Whole Milk, Yogurt, Zinc Caseinate
Check: caramel flavoring, bavarian cream flavoring, coconut cream flavoring, galactose, natural chocolate flavoring, natural flavorings, hot dogs, margarine, luncheon meat, sausages, fat replacers, high protein ingredients, hydrolyzed vegetable protein, lactic acid starter culture, lactobacillus, prebiotics
Media, Edition #1: Jamie Oliver's Food Revolution, Food Inc.
The research and advocacy efforts documented on The Acne-Free Foodie are part of a growing movement advocating healthy, sane eating in the US. The AFF Media entries will spread the word about others' efforts to bring attention to the US food problem.
Jamie Oliver's Food Revolution documents internationally-known British chef, Jamie Oliver's effots to help the people of Huntington, West Virginia, change their eating habits from ones that are making them sick to ones that will heal them. Oliver's work tackles the mounting US obesity epidemic on several fronts: removing processed food from local school lunches; showing community members how to cook simple recipes from scratch; and raising money to fund his community projects after he leaves. I really appreciate how Oliver emphasizes how simple and fun from-scratch cooking can be, along with the health and financial benefits. His Food Revolution Website explains his branch of the movement; provides links to sign petitions; and offers recipes (and how-to videos) to cook at home. His TED Prize Talk provides a good summary of his work for the time-strapped.
There are two big problems, however: on a small scale, individual's attitudes towards food; and on an overwhelmingly large scale, our food production. Jamie Oliver tackles the small-scale while Food Inc. tackles the large-scale.
Food Inc. introduces several systemic problems in our food production system and demostrates how those problems contribute to mounting health problems in the US. The ambitious documentary links industrially produced meat, genetically modified foods, and food subsidies with food-borne illness, antibiotic resistance, obesity, type II diabetes, off-balance food prices, and environmental degradation. I'm normally measured when confronted with big issues, but, what I saw angered me and confirmed my convictions that drastic change is necessary.
Jamie Oliver's Food Revolution documents internationally-known British chef, Jamie Oliver's effots to help the people of Huntington, West Virginia, change their eating habits from ones that are making them sick to ones that will heal them. Oliver's work tackles the mounting US obesity epidemic on several fronts: removing processed food from local school lunches; showing community members how to cook simple recipes from scratch; and raising money to fund his community projects after he leaves. I really appreciate how Oliver emphasizes how simple and fun from-scratch cooking can be, along with the health and financial benefits. His Food Revolution Website explains his branch of the movement; provides links to sign petitions; and offers recipes (and how-to videos) to cook at home. His TED Prize Talk provides a good summary of his work for the time-strapped.
There are two big problems, however: on a small scale, individual's attitudes towards food; and on an overwhelmingly large scale, our food production. Jamie Oliver tackles the small-scale while Food Inc. tackles the large-scale.
Food Inc. introduces several systemic problems in our food production system and demostrates how those problems contribute to mounting health problems in the US. The ambitious documentary links industrially produced meat, genetically modified foods, and food subsidies with food-borne illness, antibiotic resistance, obesity, type II diabetes, off-balance food prices, and environmental degradation. I'm normally measured when confronted with big issues, but, what I saw angered me and confirmed my convictions that drastic change is necessary.
Sunday, May 9, 2010
Confession, Edition #1
We all make poor food choices and I am no exception, so I am sharing the occasions when I break my own diet. In doing so, I hope to keep myself accountable in adhering to the diet; bring attention to the difference in cost between AFF friendly food and not-so-friendly AFF food; and show where to find AFF friendly food outside the apartment kitchen.
Local Mexican Restaurant: Bean and Cheese Tostadas on corn tortillas: dairy, non-organic
Bill: $3.48
Starbucks
-Soy Chai Latte: soy, non-organic
-Blueberry oatmeal bar: gluten, dairy, non-organic
Bill: $5.96
Total Bill: $9.44
I went out with a friend tonight and we had quite a good time. There is only one restaurant in my area that has organic food besides the natural food grocery store, so I have had to give up on non-organic foods when I eat out. I could have avoided the cheese in the tostadas, but I honestly forgot to have the food prep folks at the restaurant hold the cheese. The Starbucks order was just plain blowing off the diet, although I did manage to avoid obvious dairy with the soy milk. No excuses though – I could have just gotten good old hot tea.
Local Mexican Restaurant: Bean and Cheese Tostadas on corn tortillas: dairy, non-organic
Bill: $3.48
Starbucks
-Soy Chai Latte: soy, non-organic
-Blueberry oatmeal bar: gluten, dairy, non-organic
Bill: $5.96
Total Bill: $9.44
I went out with a friend tonight and we had quite a good time. There is only one restaurant in my area that has organic food besides the natural food grocery store, so I have had to give up on non-organic foods when I eat out. I could have avoided the cheese in the tostadas, but I honestly forgot to have the food prep folks at the restaurant hold the cheese. The Starbucks order was just plain blowing off the diet, although I did manage to avoid obvious dairy with the soy milk. No excuses though – I could have just gotten good old hot tea.
Cookbook, Edition #1: The Green Smoothie
The biggest challenge I had in implementing the diet/regimen (besides money) was that I am a picky eater with a major sweet tooth. A friend of mine mentioned that, as part of her diet, she threw vegetables in her lunch smoothies and didn’t taste them at all. Being willing to try anything, I took the ingredients for my favorite salad (baby spinach and berries) and made a smoothie around it.
An AFF Green Smoothie
The Greens:
-2 fistfuls of spinach
-a fistful of broccoli
-a carrot, diced, with it’s green, leafy top
The Fruits:
-a banana, peeled and chopped
-a fistful or two of berries
The Extras:
-a tablespoon or two of hemp seed
-a splash of water
-a splash of coconut milk
Wash ingredients as needed, place in a blender, and mix until smooth. Pour into a glass, serve immediately, and enjoy.
What I like about this recipe best is its flexibility. You can substitute any green vegetable for the spinach; any number of fruits for the berries and the banana; and any kind of seeds, milk substitutes, or other AFF friendly extras for the hemp seed and coconut milk. You can also add or subtract ingredients to suit your taste buds and still have a good green smoothie. The only time I threw out what I mixed up for a smoothie was when I threw some dates into the mix. Something about that just didn’t work for me.
What variations have you tried? What works? What doesn’t?
An AFF Green Smoothie
The Greens:
-2 fistfuls of spinach
-a fistful of broccoli
-a carrot, diced, with it’s green, leafy top
The Fruits:
-a banana, peeled and chopped
-a fistful or two of berries
The Extras:
-a tablespoon or two of hemp seed
-a splash of water
-a splash of coconut milk
Wash ingredients as needed, place in a blender, and mix until smooth. Pour into a glass, serve immediately, and enjoy.
What I like about this recipe best is its flexibility. You can substitute any green vegetable for the spinach; any number of fruits for the berries and the banana; and any kind of seeds, milk substitutes, or other AFF friendly extras for the hemp seed and coconut milk. You can also add or subtract ingredients to suit your taste buds and still have a good green smoothie. The only time I threw out what I mixed up for a smoothie was when I threw some dates into the mix. Something about that just didn’t work for me.
What variations have you tried? What works? What doesn’t?
Saturday, May 8, 2010
Finances, Edition #1
I enjoy my weekly grocery store trip. There’s something about all the colorful food that makes me briefly forget about my worries. I also adhere to my family’s food-money philosophy: “You either spend money on food or you spend money on medical bills”. While I knew that my food bills would increase when I started buying all-organic fruits and vegetables, I didn’t think they would increase as much as they did - to $60, $80, sometimes $100 a week. To draw attention to the cost of good food, I’m keeping a cumulative tally of my weekly grocery bill and the tab from any time I eat out.
Carrot Bunch x 2: .99 x 2 = $1.98
Head of Broccoli @1.99/lb: $.98
Whole Cucumber @ 1.99/lb: $1.29
Family Size Container of Spinach: $6.99
Bananas @ 1.99/lb: $4.79
Lemons @ 1.99: $2.59
Nutiva Chocolate Hemp Bar: $2.49
1 lb of Strawberries x 4: 2.50 x 4 = $10
Raw Hemp Seeds (.14 lbs): $3.46
Coconut Oil (31 oz): $20.99
Canned Pinto Beans (15 oz): $1.39
Canned Garbanzo Beans (15 oz): $1.39
Canned Black Beans (15 oz): $1.39
Canned Coconut Milk (15 oz): $2.39
Total: $62.12
Blog Total: $62.12
Ironically, this was the best week I’ve had in a long time. I normally spend $20/week on frozen mixed berries and $2/bunch on carrots, but strawberries and carrot bunches were on sale this week. If I hadn't needed coconut oil, I would have spent $41.13, a record low.
Carrot Bunch x 2: .99 x 2 = $1.98
Head of Broccoli @1.99/lb: $.98
Whole Cucumber @ 1.99/lb: $1.29
Family Size Container of Spinach: $6.99
Bananas @ 1.99/lb: $4.79
Lemons @ 1.99: $2.59
Nutiva Chocolate Hemp Bar: $2.49
1 lb of Strawberries x 4: 2.50 x 4 = $10
Raw Hemp Seeds (.14 lbs): $3.46
Coconut Oil (31 oz): $20.99
Canned Pinto Beans (15 oz): $1.39
Canned Garbanzo Beans (15 oz): $1.39
Canned Black Beans (15 oz): $1.39
Canned Coconut Milk (15 oz): $2.39
Total: $62.12
Blog Total: $62.12
Ironically, this was the best week I’ve had in a long time. I normally spend $20/week on frozen mixed berries and $2/bunch on carrots, but strawberries and carrot bunches were on sale this week. If I hadn't needed coconut oil, I would have spent $41.13, a record low.
Friday, May 7, 2010
Hello World!
I am a 23-year-old graduate student who loves food, but has struggled with acne for 12-13 years. Six weeks ago, I decided that the standard acne treatments just did not cut it anymore and I wanted to try something different. Over Spring Break, I researched, developed, and implemented a regimen for myself using free Internet resources and some old-fashioned common sense. This is the regimen I came up with, after some experimentation:
Diet:
-tons of fresh, organic fruits and vegetables blended in smoothies
-organic, fresh, raw nuts and seeds
-occasional, organic, grass-fed meat
-organic rice, quinoa, and amaranth
-organic coconut, canola, and olive oil, used sparingly
-no dairy, soy, or gluten in any form
-limited caffeine, corn syrup, and white sugar
-raw, organic, green foods powder taken once a day in the morning
Topical Regimen:
-two short, hot, showers a day
-washing with organic coconut oil and a salicylic acid cleanser
-toning with organic tea tree oil
-morning only: oil free conventional moisturizer/sunscreen
-night only: Retin-A cream and organic coconut oil
I am pleased to report moderate, but undeniable, results, even though I broke the diet and regimen several times. What I am not pleased to report, however, is that money, time, and scarcity threaten my ability to stick with the regimen. As a result, I am working to develop solutions for myself, share my solutions with others, and advocate for change in the way we approach food, both on a small and large scale. This blog will document my research, successes, and failures in pursuing those goals.
Diet:
-tons of fresh, organic fruits and vegetables blended in smoothies
-organic, fresh, raw nuts and seeds
-occasional, organic, grass-fed meat
-organic rice, quinoa, and amaranth
-organic coconut, canola, and olive oil, used sparingly
-no dairy, soy, or gluten in any form
-limited caffeine, corn syrup, and white sugar
-raw, organic, green foods powder taken once a day in the morning
Topical Regimen:
-two short, hot, showers a day
-washing with organic coconut oil and a salicylic acid cleanser
-toning with organic tea tree oil
-morning only: oil free conventional moisturizer/sunscreen
-night only: Retin-A cream and organic coconut oil
I am pleased to report moderate, but undeniable, results, even though I broke the diet and regimen several times. What I am not pleased to report, however, is that money, time, and scarcity threaten my ability to stick with the regimen. As a result, I am working to develop solutions for myself, share my solutions with others, and advocate for change in the way we approach food, both on a small and large scale. This blog will document my research, successes, and failures in pursuing those goals.
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