Tag Archive for: health

Halloween Candy & Food Allergies

/in /by

Halloween Candy

 

Having allergies or intolerances can be extremely challenging, especially during the holidays. Daily reminders about the foods you once enjoyed but can no longer have are constant. Dairy, gluten, corn, soy, peanuts, tree nuts, and eggs are found in so many foods these days. Whether you or your children are new to having allergies or have been dealing with them for years, Halloween can be a tricky holiday to traverse.  Many candy companies are wonderful at providing the allergens listed in their ingredients, which makes it possible to find allergen free treats your family can enjoy. Below I have provided a list of candy suitable for each allergy/intolerance:

 

 

Wheat/Gluten

Common ingredients listed are:  wheat flour, wheat, glucose syrup made from wheat, barley, barley syrup, malt, or cross contamination from the manufacturing facility.

 

Safe candies include:

Skittles, Mike and Ike’s, Blow Pop, Almond Joy, Snickers, M&M’s, Reese’s Peanut butter Cups, Milk Duds, Charleston Chews, Dots, Tootsie Pops, Double Bubble, Reese’s Pieces, Laffy Taffy, Caramel Apple Pops, Andes Mints, Sour Patch Kids, Starburst, 3 Muskateers, Lifesavors, Sugar Babies, Tootsie Rolls, Nerds, Butterfingers, Baby Ruth, Jolly Ranchers, Junior Mints, Mounds, Sugar Daddy, Dum Dums. Hershey Bar

 

Corn

While most corn allergies are specific to the protein in corn, some are allergic to other nutrients in corn. There can be traces of corn protein in any corn- derived ingredient.

Common ingredients listed are: corn syrup, corn flour, cornstarch, maltodextrin, cellulose, caramel, vegetable oil, cross contamination from the manufacturing facility.

 

Safe candies include:

Reese’s peanut butter cup, Hershey Bar, Heath Bar, KitKat, Mr Good Bar, Andes Mints

 

 

 

Dairy

Common ingredients include: whey, casein, milkfat, milk, powdered milk, skim milk, lactose, dairy butter, cross contamination from the manufacturing facility.

 

Safe candies include:

Skittles, Mike and Ike’s, Twizzlers, Lifesavers, Starburst, Dots, Double Bubble, Nerds, Jolly Ranchers, Laffy Taffy, Sweet Tarts, Dum Dums, Sour Patch Kids

 

Soy

Common ingredients include: soy lecithin, soy albumin, soy flour, TVP, soy protein, cold pressed soybean oil

 

Safe candies include:

Sweet Tarts, Twizzler’s Pull N Peel , Nerds, Life Savers, Sour Patch Kids, Good and Plenty, Dum Dums

 

Peanuts

Common ingredients include: peanut flour, peanuts, peanut protein hydrosolate, cross contamination from the manufacturing facility

 

Safe Candies include:

Tootsie Pop, Dum Dums, Dots, Andes Mints, Laffy Taffy, Jelly Belly, Milk Duds, Caramel Apple Pops, Skittles, Lifesavers, Tootsie Roll, Mike and Ike’s, Blow Pop, Sugar Babies, Double Bubble, Charleston Chew, Whoppers, Starburst, Nerds, Dots, Kit Kat, Junior Mints, Sweet Tarts, Hershey Bar

 

Tree Nuts

Common Ingredients include: almonds, hazelnuts, walnuts, cashews, macadamia nuts, brazil nuts, coconut, pistachio, pecan, marzipan, almond paste, nut oils, nut milks, nut extracts, chestnut, cross contamination from the manufacturing facility.

 

Safe candies include:

Skittles, Tootsie Roll, Butterfinger, Baby Ruth, Jolly Ranchers, Sour Patch Kids, Sugar Daddy, Mike and Ike’s, Blow Pop, Reese’s Peanut butter Cup, M&M’s Plain, Good and Plenty, Junior Mints, KitKat, Twizzlers, Lifesavers, Nerds, Starburst, Milk Duds, Dum Dums, Whoppers, Dots, Reese’s Pieces, Andes Mints, Charleston Chew, Twizzler’s Pull N Peel, Dots, Hershey Bar, Sweet Tarts

 

Eggs

Common ingredients include: egg whites, egg yolks, egg albumin, egg protein, meringue, egg lecithin, cross contamination from the manufacturing facility.

 

Safe candies include:

Skittles, Mike and Ike’s, M&M’s, Dum Dums, Almond Joy, Reese’s Peanut butter Cup, Hershey Bar, KitKat, Twizzlers, Lifesavers, Tootsie Roll, Nerds, Good and Plenty, Blow Pop, Butterfinger, Jolly Ranchers, Starburst, Crunch Bar, Sour Patch Kids, Milk Duds, Andes Mints, Caramel Apple Pops, Dots, Tootsie Pop, Rolo, Twizzler’s Pull N Peel, Reese’s Pieces

 

 

Hoping everyone has a safe and delicious Halloween!

MU

Are you eating breakfast?

/in /by

Breakfast is often referred to as the most important meal of the day, yet many skip this meal due to wanting to sleep in a little later, busy morning schedules, or not having the feeling of hunger due to not getting fuel in the morning for long periods of time. It’s important however to remember that breakfast literally means breaking the fast so giving your mind and body good nutrients first thing in the morning will allow you to set your day up for success. Think of it as getting your metabolism off to a great start.

 

If you struggle with time constraints in the morning and don’t want to sacrifice more sleep or productivity, consider meal prepping overnight oats for breakfast. Overnight oats are very simple to make and a great way to get a variety of nutrients. You can make the same recipe for each day of the week or have different options by changing a few ingredients, and they can be stored in an airtight container for up to five days

 

The key essentials that you will need for overnight oats are:

 

  1. Mason jars with lids (5-7) if you prefer to have this daily, old fashioned oats, liquid of choice (milk, soy milk, almond milk, coconut milk etc.)
  2. Your favorite toppings: blueberries, raspberries, (any berries really), other fruit like bananas, apples, pears, pumpkin, sliced almonds, raisins, chia seeds, flaxseeds, walnuts, nut butters, coconut flakes, Greek yogurt, plain yogurt
  3. Spice it up: add your favorite spices such as cinnamon, vanilla, ginger, pumpkin spice (perfect for the fall) or even ginger bread spice for the winter
  4. Screw the lid on and put your delicious and nutritious creations in the fridge

 

And there you have it! You’ve got breakfast for the week! Just grab one each morning and take with you to work if you can’t have it at home. Feel free to add a little sweetener such as stevia or some local honey if desired.

 

Tips: Add ingredients such as chia seed or flaxseed for omega-3’s and additional fiber. Also, if you want a crunchier texture, add your nuts in the morning as opposed to the night prior.

 

See below for a sample breakdown of serving sizes for each ingredient.

 

  • ½ -3/4 c. of rolled oats
  • ½- 3/4 c. of liquid of your choice
  • 2 tsp. of nuts or seeds
  • 1 tsp of your favorite spice
  • ½ c. berries or 1 smashed banana
  • 1-2 tsp. of sweetener (if desired)

-UC

Breast Cancer Awareness

/in /by

October is breast cancer awareness month!

This article from the American Institute of Cancer Research has some nutritional guidance on how to help appetite loss, nausea and vomiting, bowel changes, weight gain, and fatigue while going through chemotherapy, hormone therapy, or other treatments.

 

For appetite loss try eating your most nutritious meal during times of the day when you are most hungry, and possibly taking a short walk before meals to help stimulate appetite. For nausea and vomiting you can tone down the smelly foods by cooking outside on the grill or opening a window. Small, frequent meals can also help with this. With bowel changes, hydration is extremely important and you should be drinking 8 (8oz) glasses of water per day. Focusing on getting dietary fiber from vegetables, fruits, whole grains, and beans will also help.

 

Weight gain is often a concern with hormone therapy. Stay focused on eating plant-based foods and less fast food. Keeping healthy snacks on hand and drinking plenty of water is a great way to not have to stop by a fast food restaurant to grab something quick. Exercising is also key in maintaining a healthy weight. When feeling tired, exercising can help boost energy.

Here are a few healthy snacks you can keep on hand wherever you go!

-Fruit (melon, apple, grapes, berries, cuties), whole grain crackers, string cheese, nut butter, veggies (carrots, celery, peppers, cucumbers, broccoli).

 

 

Link>> https://blog.aicr.org/2018/10/03/nutrition-guidance-during-treatment-for-breast-cancer/?fbclid=IwAR0__mx0hXHLI2W6VUtDkK6CQWacIaf4hr3VzgLBoHGIDAMfJh4U25UV8fM

KM

THYME to TURNIP the BEET

/in /by

Root vegetables are coming into season with Fall right around the corner. These types of vegetables offer an abundance of nutrition. They are packed full of complex carbs, vitamin A, vitamin C, beta-carotene, antioxidants and potassium. Fiber works in the body to improve digestive health, maintain a healthy weight and improve cholesterol for heart health. The potassium found in most root veggies work to maintain heart health by regulating blood pressure, nerve signaling and fluid balance. Beta-carotene helps convert vitamin A in your body to trigger DNA to produce new skin cells to maintain healthy skin and eyes. Vitamin A, vitamin C and antioxidants benefit the immune system by reducing inflammation and oxidative stress to prevent chronic diseases and cancer.

If you aren’t comfortable or unsure how to prepare these types of vegetables, try the recipe below. Cook this recipe at the beginning of the week and eat on it all week. It is great as a side dish or topped on a leafy green salad. Roasted vegetables are a delicious way to enjoy these Fall treasures.

 

Recipe: Sheet-Pan Roasted Root Vegetables

Ingredients:

2 large carrots

2 medium parsnips, peeled

2 medium beets, peeled

2 medium turnips, peeled

1 medium red onion

1 medium sweet potato

3 Tbsp extra-virgin olive oil

1 ½ Tbsp apple cider vinegar or balsamic vinegar

1 Tbsp fresh herbs, such as thyme, rosemary or sage

½ tsp salt

½ tsp pepper

 

Directions:

  1. Preheat oven to 425℉.
  2. Line 2 large baking sheets with parchment paper.
  3. Cut carrots, parsnips, beets, red onion, sweet potato and turnips into ½-¾ inch slices or cubes.
  4. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated.
  5. Spread onto the baking sheets in a single layer.
  6. Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30-40 minutes.

Let us know how it goes!

LN

I Hate Diabetes

/in /by

If you have recently been diagnosed with diabetes and you find yourself saying “I hate having diabetes and all that it involves” you are normal, sane and emotionally healthy! I’ve never heard of anyone responding to their diagnosis of diabetes with a “yippee”!

Diabetes is a complex health concern that involves more than “go home and take this pill.” It will add to your daily “to-do” list.  But, it will not necessarily stop you from living life providing you decide to manage your diabetes opposed to allowing your diabetes to manage you.  You have the option to live with your head in the sand, try to ignore your diabetes, pretend it doesn’t really exist and continue to live a reckless lifestyle which will eventually create the perfect storm of possible stroke, heart attack, kidney failure, amputations and/or losing your eyesight with the back drop of low energy, mood swings, neuropathy, and hypoglycemia on occasion.

I have pondered over 30+ years of counseling patients with diabetes, why do some jump on the bandwagon of managing their diabetes and others follow a reckless abandon philosophy. I believe this fork in the road of “manage my diabetes OR my diabetes manages me” is greatly influenced by whether you have accepted the diagnosis or not. Accepting the diagnosis does not mean “yeah, I love having diabetes, watching my carb intake, poking my finger multiple times a day, taking pills and/or insulin, frequent doctor appointments and spending lots of money on diabetes.” Accepting the diagnosis means being realistic, acknowledging you are not a fan of all it involves but you are a fan of having energy, avoiding complications, feeling empowered and not feeling angry or this just isn’t fair.  Refusal to accept the diagnosis generally stems from some degree of “I hate diabetes” so if I refuse to embrace the tools to management my diabetes I can pretend I don’t really have diabetes.  I can choose excessive carbs too frequently, skip checking my blood glucose or taking my medication on occasion, justify avoiding exercise for a million random reasons, pay no attention to portions, maintain my overweight status and it seems easier to pretend I don’t have diabetes.

Living with diabetes is a major life adjustment and requires a great deal of support along with education for you and your family. The first line of treatment is for your physician to refer you to a dietitian and/or CDE (certified diabetes educator) who is experienced with diabetes management. You must request this if your physician happens to forget. There is a huge emotional toll that comes with this diagnosis because it is for the rest of your life. Negative thoughts must be tamed. Negative thoughts, feelings and actions will further increase stress hormone production which will increase blood sugar and blood pressure. Pay attention to what causes you stress and look for ways to counter this.  It requires educational and emotional empowerment to be able to identity the positive aspects of diabetes management you can focus on and accomplish.

You will experience set-backs in diabetes care. The key is to evaluate your situation and go at it again with a different approach. “Rethink it” — bring your thoughts back to the here and now. Focus on what you can do today. Aim for progress not perfection.

CB

The Simple Things

/in /by

This blog is a how-to on the simple things that we are expected to be able to do in the kitchen, but sometimes never actually learn how to do! We will learn how to bake chicken breasts, bake veggies, and cook pasta.

First up is baking chicken breasts-

What you will need…

  • 4 skinless, boneless chicken breast halves
  • 2 tbsp olive oil
  • 1 tbsp of your favorite seasoning

Directions:

  1. Preheat oven to 400 degrees F
  2. Rub chicken breasts with olive oil and sprinkle both sides with seasoning of choice. Place chicken on pan. *Tip: Lining the pan with aluminum foil can help cook chicken evenly and make for an easy clean up*
  3. Bake in oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear (about 15 more minutes).
  4. Remove chicken from pan, let cool, & enjoy!

*Reminder- One serving of chicken is 3-4oz which is about the size of a deck of cards, so make sure to fill half your plate with veggies and a quarter of your plate with whole grains to help you feel full longer.

Next, we are going to cook some pasta-

What you will need…

  • Water (at least 4 quarts)
  • Large pot
  • Whole Grain pasta
  • Salt (at least 1 tbsp)
  • Colander/strainer
  • Tongs

Directions

  1. Boil water in a large pot & salt water. *Tip- to make sure the pasta does not stick together, use at least 4 quarts of water per every pound of pasta*
  2. Pour pasta into boiling water, and do not break the pasta.
  3. Stir the pasta.
  4. Follow the cooking time provided on the package, but always taste pasta before draining. Pasta should be a little chewy.
  5. Drain the pasta; if serving hot, add sauce right away; if serving cold pasta salad, run noodles under cold water to stop the cooking.

Sauce: If you are adding some sort of sauce to your pasta, cook on low-medium heat in saucepan on the stove-top until it begins to bubble, then remove from heat and add to noodles.

Last but definitely not least, baked veggies-

What you will need…

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 cloves garlic, minced (optional)
  • Salt & pepper to taste
  • Your choice of vegetables! Here are some examples: broccoli, mushrooms, butternut squash, zucchini, yellow squash, bell peppers, onions, tomatoes, green beans, sweet potatoes.

Directions:

  1. Preheat oven to 400 degrees F. and lightly oil baking sheet.
  2. Place vegetables in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic, salt & pepper. Gently toss to combine.
  3. Place into oven and bake for 15-18 minutes, or until tender.
  4. Serve immediately.

That’s it! You just learned how to make a simple and healthy meal for yourself and your family. Make sure to have some fruit for dessert to complete your plate. Let us know if you have any questions or would like for us to blog about your favorite meal!

 

KM

Continuous Glucose Monitoring for Type 1 & Type 2 Diabetes

/in /by

Can you imagine knowing what your blood glucose is 96-288 times each day and only doing a finger stick 0-2x daily? This is possible with continuous glucose monitors (CGM’s) now available for patients use. These monitors have been available for over a decade but most people with diabetes are unfamiliar with this technology and how affordable it is. Two CGM’s on the market are DEXCOM and Freestyle Libre. DEXCOM provides glucose monitoring every 5 minutes and requires a fingerstick 2x/day for calibrating. Freestyle Libre provides glucose monitoring every 15 minutes with no finger sticks. The glucose data is available for real time viewing on a hand-held reader device and to download for review and pattern management with your dietitian.  Many mistakenly believe a CGM is only for those with type 1 diabetes or who inject insulin.  CGM’s are for anyone who really wants to be aware of their glucose level, so they can make informed lifestyle adjustments to improve their health.

Current studies indicate wearing a CGM does lower glucose levels and A1c. Hypoglycemia (low blood glucose) was also shown to be less frequent in the group of research patients wearing a CGM. Another study showed patients were very good overall about wearing their CGM and had a higher level of satisfaction with their treatment. Experience in our office at Banister Nutrition has shown once a patient has had access to their daily continuous glucose data they don’t want to be without their CGM.  They like knowing what their glucose is constantly (without finger sticks) and they know they make better management choices with food and exercise because of this easily accessible glucose data.

Will your insurance cover the expense of your CGM?  You won’t know until you ask. Insurance companies must become aware patients want these devices so contact your insurance company and inquire. Some insurance companies and policies are covering these devices. If your insurance company denies coverage, ask your pharmacy about a “pharmacy discount card” such as Good Rx, which will cost you nothing but will help decrease your cost for the CGM.  Banister Nutrition has learned from their patients with the pharmacy discount card patient cost for the Freestyle Libre was $65 for 3 sensors (sensor to be worn for 10 days) which will last for one month. The Freestyle Libre Reader patient cost was $65. Your physician must write two prescriptions: one prescription for the reader, and one prescription for the sensors.

Having access to continual information is far better than checking your blood glucose 2-3x/day. Continuous glucose monitors are moving to center stage for diabetes management and finger sticks will gradually be non-existent.

CB

 

*Picture provided by thediabetescouncil.com*

The Jungle of Eating Disorders

/in /by

Monsters in the eating disorder jungle: Anorexia Nervosa, Bulimia Nervosa, Binge Eating Disorder, Rumination Disorder, Avoidant/Restrictive Food Intake Disorder (ARFID), Night Eating Syndrome, Orthorexia, Diabulimia,

How much time do you spend daily thinking about your food, weight, body size/shape, comparing yourself to others, and thinking if you weighed less you would be happy? Be honest – do you spend enough time thinking about these things that it interferes with your peace, fun, and social activities? Be brave – consider you might be dealing with an eating disorder or at least the beginning of one.

Eating disorders appear as food issues but are actually mental health disorders with food as the tangible resource to manipulate. Frequently, “control” is at the root of the disorder. When life feels overwhelming, painful, or insecure and you think you have no “control” over these feelings, the one thing you can always control is what you choose to do with your food. The style of food control or manipulation you choose does provide you with a degree of temporary relief from the painful feelings. A few minutes or hours pass, the painful feelings return, and you have layered on top of these feelings shame, guilt and frustration with another declaration “I just want to be normal, eat normally.”

The American Psychiatric Association defines the following eating disorders:

Anorexia Nervosa: Severe food restriction leading to low body weight-intense fear of gaining weight-unable to see how thin they are – very reliant on their body weight and shape for self-esteem- on occasion weight may be restored but the individual still suffers from an anorexic food controlling mind.

Bulimia Nervosa: Recurrent episodes of binge eating within a 2-hour time period, hiding all evidence this behavior occurs- strong feelings one cannot control or stop the excessive amount of food intake—binge eating is followed by trying to get rid of (purge) the calories consumed by vomiting, excessive exercise, laxatives, diuretics- very concerned about their weight/shape – typically of normal weight or slightly overweight.

Binge Eating Disorder: Recurrent episodes of eating large amounts of food with an overwhelming feeling of lack of control – eating rapidly, eating until feeling uncomfortably full, eating large amounts of food when not hungry, the overeating is typically always alone because of embarrassment, feeling disgusted, depressed and guilty.

Rumination Disorder: Re-chewing, re-swallowing or spitting out food occurring over a month. Frequently the individual wants to taste the food but does not want to swallow the calories.

Avoidant/Restrictive Food Intake Disorder (ARFID): An eating or feeding disturbance leading to inadequate nutritional and energy intake- ARFID may arise from a texture, tactile, visual, or taste disturbance.

When you meet some of the criteria for an eating disorder, but not all, you may be in the category of Other Specified Feeding or Eating Disorder (OSFED):

Purging Disorder: No binging but purging occurs via vomiting, excessive use of laxatives, suppositories, diuretics, exercise. You may try to justify the purging declaring your stomach is always upset or you are always feeling constipated.

Night Eating Disorder: 25% of intake occurs after dinner, bedtime snack and/or waking up during the night to eat.

Orthorexia: Eating in the name of good health – many food rules and food restrictions based on the individuals personal ideas of what they have decided must be consumed or restricted to be healthy.

Diabulimia: A person with insulin dependent diabetes restricts their insulin medication as a method to eliminate calorie absorption and lose weight – very dangerous!

Have you decided or been told you do not have an eating disorder because you are not under-weight?  You can be underweight, normal weight or overweight and suffer from an eating disorder. Eating disorder patients at Banister Nutrition have been from 10 y/o – 73 y/o, males and females. Males and females of all ages consume food which makes everyone a possible candidate to have a ship wreck with their food relationship. Listen to your body and your feelings, if you think you might have an eating disorder then something is askew and worthy of a conversation with a dietitian (RD/LD) who is experienced working with eating disorders. Don’t postpone your health care or self-care, there is only one you!

CB

“Romaine” calm and Recycle

/in /by

We have heard scary reports of how the environment in which we live is changing, but “romaine” calm; there is still hope for a healthy planet! There are some small changes we all can make to help! While we’re at it, there’s always hope for a healthier you, too, so let’s get started!

Why Should I Care About Being Green?

Being conscious of how our actions impact the environment helps connect us to the planet we call home as well as prepare for a healthy future for ourselves and our loved ones. There was a recent report of the methane gas produced by food waste decomposing in our landfills; this greenhouse gas can contribute to global warming. While the EPA is working on strategies to measure, trap, and treat these gas emissions to use them for more positive things such as renewable energy, there is room to improve our food waste and environmental impact. Many of the things that can help us accomplish this will also serve to promote good health.

How Can I Make Small Changes?

  1. Recycle…. food!

We all know that recycling our trash helps to better the environment, but did you know you can apply this same principle to your food? Try cooking extra portions of foods that can be safely re-used in the day or two after. For instance, you can cook some extra meat at dinner, save it in the fridge, and cut it up for a different dish tomorrow, which saves time and keeps you on track with your healthy diet plan. Instead of boring leftovers going to the trash, use leftover grilled chicken from last night’s dinner to make today’s stir fry or salad. Mix it up to keep it fresh!

  1. Shop right!

We need to make a list and shop reasonably. It is all too easy to buy too much of something or buy things that don’t go well together and waste food that cannot get used before going bad. Think ahead. We know this takes time to sit down and plan a meal pattern for the week, but it will save you time and even money in the long run! Buy the right amounts, even if it means shopping more often. Get only what you need on your list, and know how to store your foods.

  1. Store food properly.

Along with buying the right amounts to prevent waste, storing food is very important! If you know you will have chicken one night and beef several days later, you can freeze the beef so it is fresh and safe when you are ready to cook it instead of wasting it and adding it to the landfills. We’ve all heard that proper planning prevents poor performance, but it also prevents poor health (not as catchy, but equally true!). We love the tip to stock on those delicious summer berries while they are in season and more budget-friendly; wash and freeze them for later use! It’s a “berry” good idea; frozen fruits and vegetables can last 6 months to a year when stored properly in the freezer!

For More information, please refer to this great infographic from the Academy of Nutrition and Dietetics: https://www.eatright.org/homefoodsafety/multimedia/infographics/reducing-food-waste-infographic

Try one or more of these and “lettuce” know what you think!

Mindful versus Mindless

/in /by

Have you ever cleaned out the last few crumbs from the chip bag? How about those cookies that were a few days old, luke warm french fries, ice cream with frost bite, or the last dinner roll because it shouldn’t go to waste? Infants and toddlers eat in response to intuitive information from their gut, then they evolve into adults who eat for external reasons. If you are overweight, your reasons for eating exceed hunger and may include boredom, fun, entertainment, stress, all of which are generally mindless automatic routines.

Mindless behavior is defined as an act done without concern for the consequences. What would happen if you drove your car, packed your bags for a trip, took a test, or conducted a meeting in a mindless state? The very perplexing aspect of human mindless eating behavior is, that it’s repeated frequently with continual complaints about the consequences (those extra pounds) and no lasting efforts to change the behavior.

No one goes to bed skinny and wakes up overweight. If you are overweight, you may not remember changing your eating and exercise habits that produced the body you are seeing in the mirror today.  When do you start or stop eating? Most Americans stop eating when they are full, while those in leaner cultures stop eating when they are no longer hungry. Americans also frequently start eating when they are not experiencing hunger. The foods consumed when hunger is not the indicator to start/stop eating more than likely fall into the mindless category.

If you are mindful enough to identify when you are no longer hungry and STOP at this point opposed to mindlessly continuing to eat until you are full, your calorie intake will likely decrease about 20%. The calorie difference between full and too full/miserable is an additional 20%.  Translated into real calorie numbers: if you are mindlessly eating until you are full 3 meals/day and your calorie intake is 2100 calories/day, then you decide to be mindful and stop eating when you are no longer hungry this will decrease your calorie intake approximately 420 calories each day which will produce one pound of weight loss in about 8 days.

 

Mindful vs. Mindless is a great way to discover the truth about what you are eating and avoid the consequences of those extra pounds. Making this behavioral change from mindless to mindful is not an easy task. It requires guidance, support and encouragement from an RD/LD who is experienced in this cognitive behavioral change process. Consider for a moment the thought of losing weight, changing your relationship with food, enjoying all food and social occasions which include awesome food in the absence of  feeling worried, deprived, or guilty… what are you waiting for?

CB