The Fixation on Weight

Garnering countless dollars in revenue and religious-like following, the weight loss industry has seen many changes and advances over the years.
Pills have been manufactured, programs have been set in place and lifestyles have been administered. Different cultures have seen people take advantage of weight loss or weight gain. America especially has fallen victim. America has excessive-like tendencies. They like things fast, now and over the top. This has lead to a poor relationship with the types of food and how much food the country ingests. Cheaper grade food is made faster. Restaurant portions keep getting bigger to out-do the neighboring competition.  On the other opposite side of the spectrum, the weight loss culture in America has experienced some obsessive like qualities too. The world of celebrity promotes rail thin, unhealthy looking individuals. Consumers look at celebrities and feel as if they need to emulate them in order to feel beautiful. To achieve this look and lifestyle, they spend billions of dollars each year are being spent on magazines that showcase the beautiful celebrity bodies, then magazines that tell you how to achieve that body. Then one spends money on diet pills and supplements. They spend money on a gym membership. They spend money on a personal trainer. They spend money on food delivery or online support groups. There are countless amounts of weight loss options thrown on billboards, on TV and in magazines. When does it become too much? When does a person feel pressured to give into the thin stereotype? When will a person feel like their weight is never good enough and start to lose self-esteem?

In a survey conducted on Survey Monkey, 100 people answered questions about this weight loss culture.

• 62 percent of those polled said they feel pressured to loose weight or maintain their low weight.
• 71 percent of those polled said they are unhappy with their current weight.
• 67 of the surveyors were female, 33 were male

Uncovering a Sound Diet in a Sea of Excess

Arguably, the human diet is like the financial market- always changing and always being debated. An array of media outlets tell people everyday what to eat, how to eat it and when to stop and start. America especially has placed itself on automatic pilot when it comes to food. Unfortunately, giving into the American stereotype of laziness, most people do not want to have to think about what they should and should not eat. They are bogged down by work, family and other commitments that require enough of their decision making and thought process.

According to a study conducted by CBS News titled, “Where America Stands,” many food practices have changed throughout the years.

• 33 percent of CBS viewers said the TV was always on when they were eating dinner with their family.
• 54 percent of Americans will eat until their plate is clean. Consequently, portion sizes and calorie counts have increased since 1977. An example: A regular portion of French fries has increased by 68 calories than what it used to be.
• By age 14, 32 percent of teenage girls and 52 percent of teenage boys  are consuming three or more eight ounce carbonated, sugary soda beverages a day.
• Average calorie intake of women in 1971: 1,542 calories. In 2000: 1,877.
• Average calorie intake of men in 1971: 2,450. In 2000: 2,618. 

America likes easy and quick. Take a look at the way the country consumes media. If the message is not delivered in 30 seconds or less, they move on. Almost the same approach is taken when it comes to food and eating. Unlike the 1950s’ perfect household stereotype of the father coming home from work to his wife’s cooking, the average family sitting down to a home cooked meal is dwindling. People are squeezing in their meals whenever and wherever they can.

Not only is America consuming food faster, they are consuming a lower quality of food faster. In an attempt to make food more affordable, the Farm Bill of 2008, the Food, Conservation, and Energy Act, tried to wipe out some of the bad consequences previous Farm Bills in its place had started. Earlier versions basically attempted to lower the cost of the production of farm raised cattle. Cattle were turned into subsidies. They began being fed grass because it was cheaper and more prevalent. They were injected with growth hormones to speed up the process of them being slaughtered for meat. Again, the process is fast and shoddy.

This Dipity timeline displays a history of food in the world. It marks the extremities people have gone to in the name of food. It also highlights when America began to first steer off track from the healthy eating that the first colonists implemented when they formulated this nation.

A History of Food on Dipity.

Quinnipiac University Biology Professor Kristen Richardson and New Haven natural food chef Tagan Engel discuss our nation’s discourse off the track of healthy eating and how we have become muddled by preservatives, additives and unnecessary excess.

Chef Tagan Engel recently worked for a year and a half on a local cookbook. Here she tells us what went into to making the book and how it emphasizes healthy, local eating.

Eating clean and sustainable also translates into other aspect’s of one’s life. The door is not closed at just healthy eating. Many options and alternatives are out there for people who want to make more than just their diet healthy and sustainable. In a world where time is sacred and natural resources are timed wonders that have irrevocable expiration dates, now more than ever it is important to reduce the carbon footprint of the human race. Quinnipiac Biology professor Kristen Richardson is one of the committee leaders of Quinnipiac University’s Earth Day. This year, the university celebrated Earth Day Thursday April 22 in one of their campus halls. Richardson describes the event.

A Different Outlook

In today’s technology driven society, information is being presented to us in faster, newer, more innovative ways than ever before. As mobile devices are the number one way people consume their media, the issues that now go hand in hand with consumption are repetitiveness and credibility. The platform of blogging has opened the world up to a countless array of opinions, facts, and statistics.

News is no longer presented in a two-dimensional, black and white way. Reporting of today thrives on interaction, innovation and distribution. Open source tools help reporters and bloggers spread the word to as many people as possible in the shortest amount of time.

This blog is about healthy, clean eating, but it is by far not the only one on the internet. Allison Van Winkle runs a blog similar to Simply Satisfying. She has a well established Eating Clean blog with many followers who read her discussions about everything from the benefits of eating gluten-free to the immunities vegetarians have.

Like many bloggers of today, Allison promotes her blog via open source tools. She uses a “Food Buzz” widget that highlights different recipes compiled by other bloggers. Other bloggers’ recipes hitting her site generates more views. Just in the small blogging niche of eating clean and healthy, there are widgets specially designed to help generate user contact. Van Winkle also links her Twitter account to her blog and simultaneously reports and updates on both.

“The twitter feed is a widget, you can add it through the Wordpress dashboard,” Van Winkle says. She says it has impacted her blog in a good way. She notices much more traffic coming to her site because of her constant Twitter updates. She says it is something you must be diligent about producing all the time. “My Twitter account definitely has been impacted [too]!” Van Winkle says.  

Putting Clean Eating to Use in the Kitchen

A lot of people are under the impression that clean, healthy eating can’t taste good. The tried and true expression, “You eat like a rabbit” has been immersed in our culture as being associated with being an avid dieter. It’s the person who sits down to dinner with a plate of boring, cold lettuce while admiringly looking at a plate of steaming, sautéed goodness next to them. It’s the person who chews gum and drinks Diet Coke all day at the office while co-workers are eating sustainable hot and cold lunches. It’s the person who thinks one meal a day will have them fitting into their skinny jeans by Friday.

The problem with these notorious dieters is that their weight loss isn’t prolonged or maintained. Another downside is- they’re usually always grumpy or upset from being so hungry. The body cannot survive well on one small meal a day, nor diet soda as a replacement nor lettuce as a main food group. It needs sustenance, protein, and fiber.

Snacking is the downfall in many people’s diets. They snack out of boredom or hunger. What some people do not realize is that snacking can account for more calories in a day than a meal is worth. The snacks provided in this document  from allrecipes.com are both fulfilling and nutritional.

Certified nutritionist Linda Meyers of Thyme and Season Natural Food Market says, “These snacks are good because they contain vegetables and whole grains. Kids do not take the time to make themselves healthy food that sustains them and gives them energy throughout their day. They graze all day and never get full, so they binge later. It’s not good.”

Mother of five children, Mary King, says, “I would make these snacks for my kids for them to eat after school. They provide those healthy nutrients that their body is needing that time of day until I can make dinner.”

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February is National Heart Awareness Month

February isn’t just a month to give candy and flowers to your significant other. It’s also the National Heart Awareness Month. The American Heart Association aims to promote good heart health through frequent check ups, good diet and exercise. Eating naturally clean can contribute to good heart health.

Newly furnished fitness center Valhalla Health and Fitness Club in Reading, PA is taking initiative to make their clients aware of the risks of heart disease.

“[Not many people] know that in the United States, coronary heart disease is a leading cause of death for both men and women,” says Diane Stiller, a consultant at Valhalla.

Valhalla, which is also home to Loki’s Lair Cafe, is adding to their already heart friendly menu.  

“Our Healthy Heart synergistic blend combines Flax Seed Oil, Soy Protein and a proprietary blend of healthy soluble and insoluble fibers to help lower cholesterol and support a healthy heart,” says Stiller.

Fiber makes you feel fuller longer. Though you should not go over three or four hours without eating something, having a diet rich in fiber will help curb your body’s immediate cravings.

The strawberry chocolate shake at Valhalla not only provides this fiber but other ingredients to keep your heart healthy. Another supplements that can be taken for good heart health is fish oil. The average American does not consume enough fish, containing the healthy fatty acid Omega 3, in his or her diet. Taking a fish oil pill is known to lower the risk of coronary heart disease as well as maintain healthy cholesterol and blood pressure levels. A popular over the counter fish oil pill is GNC’s Triple Strength Fish Oil.

For February’s Heart Awareness Month, and all year round, it is crucial to remain conscious about being heart healthy.

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Mapping Out Your Routes for Clean Eating

 

There are many locations around Hamden, CT where you can take your diet out of the fast food lines and the processed frozen foods aisle. Local farms have just as much food to offer as the nearby organic food markets and at notably lower prices.

Starting with natural food market Tyme and Season located at 3040 Whitney Ave. in Hamden, CT, all your natural and organic food wishes are met. They offer a wide variety of organic fruits, vegetables, snacks and meals that are all 100 percent certified. They also have a section in their store for all natural mind and body supplements. From fish oil to whey protein mix, the little shop of Tyme and Season probably has what you are looking for.

“You just have to eat a good, balanced meal,” said Tyme and Season’s certified nutrition counselor Linda Myers. “You have to have fuel in [your body,] and that comes from eating good food.”

Eating clean can of course be found outside the walls of a grocery or natural food store. One of the points on the map listed, Hindinger Farm, provides healthy, clean foods in their most natural state. The farm is set to open May 6, 2010. Their website states, “

“Since 1893, the Hindinger family has been farming this land in Hamden, Connecticut, and now, the family invites you to share with them this spectacular scenery, friendly atmosphere, and farm-fresh fruits and vegetables.” They provide a ripening season chart that shows what types of fruits are in season for patrons to come pick. Their next big event is their strawberry festival on June 19.

“I think it is more difficult for a college student to go buy fruit from a farm, but I think it is a cool idea. It’s just more convenient right now for me to go pick my apples up at Stop and Shop,” said a local Quinnipiac University sophomore.

Whatever is within your means or budget, this Google map provides several farms and natural food stores in Hamden, CT that are worth the look.

View Larger Map

Turning Eating Clean Into a Lifestyle

In the United States alone, buildings account for:
• 72 percent of electricity consumption
• 39 percent of energy use
• 38 percent of all carbon dioxide (CO2) emissions
• 40 percent of raw materials use
• 30 percent of waste output (136 million tons annually)
•14 percent of potable water consumption.
- per The U.S. Green Building Council

On a daily basis, we pollute both our bodies and our enviroment will unessecary toxins that are only going to build up over time. 

It has been discussed previously: Why just stop at eating clean? Why not make your whole life clean, green and sustainable?
A healthy diet will not only add years to one’s lifetime, but a clean, green way of living will do the same and add extra years to the planet to boot.
A college prep school in Hartford, Connecticut is doing just that.

Founded in 1881, the Watkinson School, Hartford’s only independent school, is a coed day school teaching grades 6-12. They have 275 students that represent 43 towns in New England. The college preparatory school has made recent headlines with their new Center for Science and Global Technology Building.

Developed with the help of San Francisco’s Project Frog, Watkinson’s new building, constructed of renewable or recycled materials, boasts “smart” classrooms that “feature 75 percent energy-demand reduction , abundant natural light, superior air quality and fungible user technology,” as stated on their website. 

The building is the first of its kind in New England and opened on October 24, 2009.

“Watkinson is very committed to going green. We have a garden on campus, so we teach the students about eating naturally,” says Associate Director of Communications Katie Novack. 

“It’s neat teaching the students how live sustainably and eat clean in a sustainable building. They love it,” says Science teacher Marti Harmon.

It is Watkinson’s passionate commitment to sustainability and good health that they hope will translate into the minds and lives of their students.

Clean Eating at the Farmer’s Market

Keeping it Local

No matter what part of the country they hail from, most citizens of the U.S. have ample opportunity to buy and support local, homegrown natural foods- they just don’t know it.  Little natural and organic food shops can be found tucked in strip malls, main streets and towns everywhere.  

Linda Meyers is a certified nutritionist at Tyme and Season Natural Food Store in Hamden, CT. She works on hand to provide customers the proper knowledge of what to be putting in their bodies and what to stay away from. She promotes eating clean as a way of life, not just a diet.

“In the 1930s, the U.S. went to Congress to prove that we are taking minerals out of our soil. That was 80 years ago. Have we done anything to change it? No,” Meyers says. Now, more than ever, we need extra minerals on top of the food we eat because of it being so nutritionally deprived.

Meyer commented on how unhealthy the food of today is.

“A bag of chips for lunch just isn’t going to cut it. You’ve got to have fuel in there,” she says. Caffeine, fast food and excess salt are all additives the body does not need. Meyer explains that sugar takes you up only to drop you back down. “Caffeine is an addictive chemical. It shoves you throughout your day.” Green food takes you up and gets you through your day.

The products sold at Tyme and Season support and promote clean, healthy eating. Once a person becomes educated on the good versus the bad when it comes to food, the entire process becomes a lot easier.

“You just have to a good, balanced meal,” says Meyers.

Tips From a Natural Food Chef

In keeping with the idea of moving away from dieting and getting back to pure, simplistic eating, natural food chef Bethenny Frankel has the right idea.  

A member of Bravo’s TV show “The Real Housewives of New York City,” Frankel is professionally known for being a natural food chef for celebrities. In 2008, she wrote the book “Naturally Thin” which depicts her lifelong struggles with fad dieting and finding the method that worked best for her. Frankel writes that she no longer diets; she looks at food in a completely different light. In treating her diet like “a bank account,” she does not deprive it of anything nor over indulge with anything. In a blunt, no holds bar approach, Frankel re-evaluates the way people look at food. She takes them back to the most simplistic place. Listen to what you’re body really needs versus what it wants. Deprivation only leads to binge eating in the end. Eating natural not only provides a health diet, but a health metabolism and healthy digestive track.  

This video provides a few examples of how to eat clean when snacking. She provides quick, simple recipes that will keep you on track throughout your day rather than famished and waiting for your next meal with hunger pangs your neighbor sitting next to you could hear. 

  

more about “Tips From a Natural Food Chef“, posted with vodpod