Eat More, Eat Less

"Eat More, Eat Less" by L N Britton, 1917 - Photographed by Ryan Joyce

I have been off living the life in New York City and subsequently recovering for the past week and a bit and this is why my posting has been neglected. But nutrition is a huge theme in my life and follows me everywhere. Check out the gem above that I snapped at the Museum of Modern Art.

Although this U.S. Food Administration poster is war propaganda and is nearly a century old, the message is strong, no nonsense and still holds true today. And, quite frankly, sums up many of my posts thus far.

If you ever have any doubts of a well-balanced diet, this poster will make a great reference tool!

Food of the Week: Berries

Photography by jhensemilla.wordpress.com

Serving by serving, berries are wonderful anti-inflammatory superfruits that deliver a significant burst of flavour and nutrients.

What are you getting?
A delicious blend of blackcurrants, blackberries, blueberries, cranberries, raspberries, and strawberries are a low-calorie, high flavour, and high-fibre snack. They also provide boost of antioxidants, vitamin C, folic acid and potassium.

Studies have also shown that berries may protect against the following health ailments for those who enjoy them regularly: cardiovascular disease, cancer, diabetes, Alzheimer’s and eyestrain.

Which berry is the shining star?
Blackcurrants are by far the healthiest berries but both of the more popular blackberries and blueberries run a very close second.

How to enjoy?
Try these alternatives to the morning muffin and afternoon donut:

1. A fresh berry salad makes for a great morning, late afternoon, or evening snack.

2. A yoghurt parfait with fresh berries and oats provides a well-balanced start to the day.

3. Add refined sugar to your cereal? Don’t! Try adding some fresh berries instead.

Rye Breaks the Fast Better

It is not groundbreaking news that breakfast is the most important meal of the day, for its role in maintaining good health and preventing overweight. Breakfast skippers tend to eat more food than required for lunch or nibble on high-calorie snacks. It is well documented that people tend to accumulate more body fat when they eat fewer, larger meals compared to when they eat the same number of calories in smaller, more frequent meals.

Rye, an Uncommon Health Food

Findings from a recent study from the Swedish University of Agricultural Sciences gives a great reason for grocery stores to no longer relegate rye products to obscure corners. By examining differences in appetite after consuming rye versus wheat breads and rye versus wheat porridge, the study found that rye-containing breakfasts helped maintain feelings of fullness longer and decreased desire to eat than wheat-containing break fasts. Thus, rye may be a powerful health food for weight-maintenance and loss, especially when consumed as breakfast.

The Many Health Benefits of Rye

Rye provides a wonderful health boost. In addition to being rich in protein, fiber, manganese (bone health), tryptophan (brain health) and other essential nutrients, the consumption of rye is associated with decreased risk of many serious health ailments, including type-2 diabetes and pre-and post-menopausal breast cancer.

Easy to Incorporate Rye into Your Diet

1. Switch it up by trying your favorite sandwiches on rye bread instead of wheat bread. Tip: read the ingredients label. Sometimes wheat breads can be masked as rye breads.

2. Try substituting some rye flour for wheat flour when making your favourite baked goods.

3. Like porridge? Boiling rolled rye flakes makes a healthy alternative to traditional oatmeal. This is a breakfast favourite in eastern European countries.

4. Check out “Ryvita”, which is a whole grain rye-containing cracker bread. It’s delicious, healthy, and available at most grocery stores in the bread section.

Don’t get me wrong! I’m not saying to abandon healthy, delicious, and hearty whole wheat, which is a staple in a healthy diet. But when it comes to rye versus wheat, rye is definitely the better way to break the fast.

The 'SuperBeverage'

With the summer approaching, the need to keep hydrated is increasing so say goodbye to unnatural high fructose drinks from concentrate and hello to a glass of fruity wholesomeness with the ‘SuperBeverage’, a sweet and natural way to keep your thirst quenched.

It's easy to make! Blend together cold water and your favourite fruit(s): 1 part water, 2 parts fresh fruit. Works very well with: Pineapple, Strawberry, Mango, Watermelon, Canteloupe, Honeydew Melon, Tamarind, and Passion Fruit

There are a ton of added bonuses to drinking this over pop, juice from concentrate, and zero-calorie alternatives (such as Crystal Light):

Health boost: Fruits are packed with fiber, vitamins, natural and complex sugars, antioxidants and other nutrients.

Hydration boost: Fruits are water heavy foods; each glass will be very hydrating.

Appetite suppressant: Water heavy foods will keep you fuller longer so you will be less tempted for unhealthy, high-calorie snacks.

Power up: A glass will give you energy for your day's activities.

Cost-effective: You get more juice out of your fruit than from using a juicer.

When enjoying this healthy drink, the recommended eight glasses of water per day won’t seem like enough!

Three Quick Facts about Omega-3

Highly Beneficial to One’s Health
The two most notable omega-3 fatty acids are docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), conferring protection against sudden death, cardiac death, and myocardial infarction. In addition to reducing abdominal fat in women, they also offer support to the normal brain and eye development in children under the age of two.

The Fattier, the Better
The current recommended intake of EPA and DHA is between 250-500 milligrams per day. The best natural source of these fatty acids come from fatty fish, including salmon, rainbow trout mackerel, tuna, and herring. Au contraire, other common fish such as haddock, sole, and tilapia contain relatively low levels of these health-boosting fatty acids. Make sure you’re reeling in the right kind of fish!

Options for the Fish Unfriendly
Besides consuming fatty fish, taking a fish oil supplement is the best way of getting significant amounts of Omega-3 fatty acids. There are also many products these days, such as Naturegg Omega-3 eggs and Becel Omega-3 Plus Margarine, come fortified with Omega-3. However, to put this into perspective, one Naturegg Omega-3 egg contains roughly 75 milligrams of DHA, a small fraction of the daily recommended intake. Thus, foods fortified with Omega-3 should just be a boost!

Food of The Week: Sweet Potatoes

Photography by slrobertson.com

As the name suggests, sweet potatoes are sweet and delicious. But not everything sweet is bad for you, as these vegetable powerhouses come packed with some unsurpassed health benefits.

They’re a superfood
There are a plethora of health benefits packed into these under-appreciated potatoes. From containing powerful antioxidants and anti-inflammatory nutrients to blood sugar-regulating nutrients, sweet potatoes have you covered.

They’re loaded with essential nutrients
One medium sweet potato (often incorrectly called a yam, even though they are of different species) is rich in beta-carotene and meets your daily need for vitamin A as well as providing one third of daily vitamin C requirements. They are also a significant source of dietary fiber (especially when baked with skin), protein, complex carbohydrates, iron, and calcium. And the list goes on.

Calorie-conscious? One medium sweet potato contains approximately 95 calories, which is significantly less than one Chips Ahoy chocolate chip cookie.

They're Easy to Enjoy
Fortunately, sweet potatoes are very versatile in the kitchen and can be consumed anytime of the year. You can enjoy a sweet potato soup in the fall and winter and a sweet potato salad in the spring and summer. Also, these nutritional wonders of nature have many faces; from being orange to purple in colour, they can also bring some vibrant colours to a meal.

Although studies suggest that steaming or boiling sweet potatoes is the healthiest way to go for a variety of reasons, baking or stir-frying them make a tasty and healthy side dish as well.

Take a closer look at sweet potatoes. They’re worth it!

Food of the Week Wednesdays

Is Your Meat Safe?

From tuberculosis to pneumonia, most people died from infectious diseases throughout history. But now in developed countries worldwide, these infections are mostly treatable. This is all thanks to the discovery of antibiotics in the early 1900s, which was a huge triumph for modern medicine. To put this into perspective, the discovery of antibiotics single-handedly added eight years to the life expectancy of Western humans.

In recent years, the long-term efficacy of antibiotics has been threatened in order to improve the profits of livestock farmers. Livestock are given low doses of antibiotic like a daily vitamin, allowing for healthier animals that grow bigger faster. Also, animals get sick too so the addition of antibiotics in their diet keeps them from getting sick. Herein lies the problem, as antibiotics are meant to used for treatment, not a preventive measure. Would you pop antibiotics everyday like a vitamin? I think not.

So, what’s the big deal?

These are detrimental for human health. Antibiotic medicines are losing effectiveness on humans due to their increased use in animal feed.
Also, poultry products often carry at least one bacterial strain, and it is now increasingly likely that the meat you buy contains an antibiotic-resistant strain of bacteria. The likelihood of acquiring bacterial infections is rising, most of which are caused by resistant strains, leading to a huge public health threat.

Do you know what you’re ingesting?

A recent survey from the U.S. showed that less than half of participants (48 percent) are aware that the beef and poultry purchased at American supermarkets commonly are raised on feed that contains antibiotics. In addition, only 27 percent of those surveyed are aware of the detrimental effects of antibiotics being used in raising livestock. However, the majority (59 percent) opted to switch to antibiotic-free meats once they learned of the relationship between the overuse of antibiotics in animal feed and its effect on humans.

What can you do about it?

The answer lies in your diet. Avoid meats altogether that contain antibiotics; all meats that are certified organic will be free of antibiotics. You can buy directly from slaughterhouses and butchers. It’s worth the added expense!

Can you imagine a world without antibiotics? I certainly cannot. Making the switch to antibiotic-free meats will keep antibiotics effective and, most importantly, your health will thank you.

Probiotic = Pro Life

Believe it or not, approximately 100 trillion bacteria cells reside within each human, most of which live in the gut, constituting what is called the ‘gut microbiota’. Disgusted? Don’t be. These are ‘good’ bacteria help synthesize vitamins, improve digestion, aid in the absorption of calcium and iron, and help control inflammation in the body. Probiotics, literally meaning “pro life”, are supplements of live micro-organisms that improve and sustain the balance of the gut microbiota.

Not sure who benefits from a well-balanced and functioning gut? You do. Think of probiotics like multivitamins in that they both confer a variety of health benefits on humans. In particular, these are three (widely proven) benefits of probiotic supplementation:

1. Probiotics promote gastrointestinal health
When taken in sufficient amounts, it is well document that certain probiotics help treat IBS, constipation, and bouts of diarrhea and improve digestion.

2. Protects the crucial gut microbiota
Antibiotics, antacids, the aging process and various other lifestyle factors (e.g., diet) can adversely disrupt the ‘good’ bacteria within the human gut. Probiotics will counteract this disruption of the gut microbiota, sustaining balance within the gut. Taking a probiotic while undergoing an antibiotic regimen is thus strongly recommended.

3. Strengthens the body’s natural defenses
By improving the strength and function of the colon lining, probiotics help prevent ‘bad’ bacteria from passing through into the bloodstream, thereby supporting the body’s innate immune system. In fact, studies have shown that probiotics may decrease the length of a cold.

One major downfall of probiotics is that not all of them are the same and, more importantly, there are no standardized labeling requirements. Yoghurt or supplement, consider these salient points when deciding on a probiotic regimen:

1. Strains
Just like how a doctor would prescribe a different antibiotic for strep throat and a urinary tract infection, each strain of probiotics work differently. Make sure the strains of bacteria are listed. It is also recommended to use probiotics that contain a plethora of different strains for the greatest health benefits.

2. Culture Count
This is the amount of bacterial cells per serving. When taking a probiotic to promote general health, a recommended culture count is roughly 2-6 Billion cells per serving, while a recommended culture count is upwards of 50 Billion cells per serving size for those who are combating a health ailment.

3. Delivery System
The acidic environment of the human stomach will kill off (most) bacteria; thus, a good probiotic will come with a ‘delivery system,’ which is a capsule that protects the integrity of the probiotic while delivering it directly to the small intestine via the stomach.

This concept is not a new one. In ancient Rome, a historian named Plinius recommended sour milk for treating gastroenteritis. Remarkably, we are basically doing the same thing two millennia later but we are using probiotics instead.

Obesity Slowing You Down Mentally? Pick up the Pace

For decades there has been well-documented evidence of the vicious cycle of obesity and a sedentary lifestyle. That is, being sedentary may lead to obesity, which in turns leads to an even less active lifestyle. However, new research has shown that obesity may indeed be slowing down the overweight not only physically but mentally as well. New research has successfully linked overweight and obesity to cognitive dysfunction in adults.

A recent study examined the relationship of cognitive (dys)function and BMI (Body Mass Index) over a five-year period in healthy 32 to 62-year-old men and women that were active in the workforce. At the beginning of the study, those with higher BMI were found to experience greater cognitive dysfunction throughout the five-year study. This study thus highlights that high BMI is independently related to cognitive dysfunction in adulthood.

Another recent study examined the relationship of BMI at 25 years of age with cognitive (dys)function throughout the adult lifespan. The findings of this study indicate that higher BMI in humans at 25 years of age leads to greater cognitive dysfunction later in adulthood. Moreover, this study highlighted that the larger the increase in BMI from 25 years of age to midlife, the greater the cognitive dysfunction.

Not too sure what to take from this? It is not too late to begin tackling your BMI with these five easy steps:

1. Work out: It is recommended that adults engage in at least 30 to 60 minutes of moderate physical activity daily. To make more sustainable changes, I suggest that you start slowly and build up to more over time.

2. Bring down the Fructose: Research has shown that fructose is stored as fat faster than all sugars. So limit processed, sugar-containing foods.

3. Boost Fiber: In March 2011, I wrote a recent post about the wonders of Fiber. To summarize, one of the most notable facts about fiber is that it is not considered to contribute any calories to the diet. Excellent sources of fiber include fruits and veggies, whole grains, and nuts and seeds.

4. Boost Calcium: A recent study has found that those on a lean, dairy-rich diet significantly lost weight.

5. Eat Differently: This is a two-tiered approach. First, avoid those foods that are high in bad carbs (sugars) and bad fats (saturated and trans fats). Second, eat more at breakfast and lunch, as larger meals during the day provide the energy required for daily activities, while calories consumed late at night will be stored as fat.

Spice Up Your Health With Herbs

Looking for natural flavours to stimulate my taste buds, I began experimenting with various herbs about five years ago when I decided that enough was enough and gave up salt. Similar to superfruits, herbs are both tasty and highly nutritious; thus, I consider herbs to be “superplants.”

In a pinch? Although fresh is always best, the ground varieties work wonders too. For example, one teaspoon of ground basil contains more than one third of the daily recommended amount of vitamin k.

These six herbs below will definitely spice up your food and, most importantly, your health.

Thyme:
Thyme contains an oil (called thymol) and is rich in flavonoids, both making it a powerful antioxidant.

Tip: Sprinkle some fresh (or ground) thyme on scrambled eggs to bring another dimension to a breakfast favourite.

Rosemary:
Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion.

Tip: The first time I used rosemary in cooking, I added it in to the mix for some homemade turkey burgers. It was a hit!

Cilantro:
Recent research has shown that coriander (seeds of the cilantro plant) could have cholesterol-reducing action.

Tip: Mix puréed avocado, finely chopped jalapeño pepper, a heap of cilantro, and mayonnaise for a great dip and/or spread.

Dill:
Dill are considered cancer-fighting, as they have been shown to neutralize carcinogens, such as the benzopyrenes (which come from cigarette smoke as well as other sources).

Tip: Combine dill weed with plain yoghurt and chopped cucumber for a sauce to put on top of baked/grilled salmon. It is also a tasty addition to egg salad.

Basil:
In addition to containing nutrients essential for cardiovascular health, the compounds in basil have also been shown to prevent DNA damage in human immune cells.

Tip: Make a delicious pesto sauce by chopping basil and garlic and mixing them in olive oil.

Oregano:
Think blueberries are good antioxidants? Oregano has twice the anti-cancer antioxidant activity as blueberries.

Tip: Garnish your next slice of pizza with some fresh oregano.

Not yet convinced? I almost forgot to mention that herbs are practically calorie-less.

Understanding the Language of Nutrition Labels

From your vanilla (skinny) latte to the tofu in your fridge, nutrition labels are more prevalent than ever. Nowadays pretty much all food has an associated nutrition label slapped on it. Even fast food restaurants like McDonald’s have caloric information on their menus!

Consumers can thank the Nutrition Labeling and Education Act (NLEA) of 1990 for this tool to be informed. Despite its very practical use for health-conscious consumers like myself, I am not entirely convinced of its overall efficacy. As a recent study from New York suggests, only 32% of participants from various socio-economic backgrounds could correctly calculate simple math to discover how much nutrients were in the food they were consuming. More importantly, the majority of these participants stated that they found nutrition labels easy to read and they referred to them often.

The sample nutrition above label looks simple, I know. But it is in fact a language of its own. I have constructed a few lessons on understanding nutrition labels in an attempt to lessen the confusion.

Lesson number 1: Marketing information versus mandated information

When it comes to the nutrition information on foods, the required (and useful) information is located on the white nutrition label. Oftentimes products will also have clever words on the front, suggesting to the consumer that the product is in fact healthy. For example, in a study from Cornell University's Food and Brand Lab, it was found that participants thought cookies contained 40 percent fewer calories just because the word “organic” was printed somewhere on the label!

Tip: Don’t be fooled by clever marketing. In order to make informed choices, only read the nutrition label.

Lesson number 2: Don’t just look at the caloric information!

In addition to looking at the calories content, make sure you understand where your calories come from. Fat? Protein? Carbohydrate? Each of these sources contains different amounts of calories. More importantly, protein generally takes longer to digest, leaving you feeling fuller longer, which is useful information when on a calorie-controlled diet, or when trying to lose weight.

Tip: A well-balanced diet roughly consists of 30 percent of daily calories from fat, 55 percent from carbohydrates and 15 percent from proteins.

Lesson number 3: Checking out the serving size will only serve yourself

All nutrition information is listed per serving size, either displayed per 100 grams or by recommended serving size. This can be very misleading so pay close attention. For example, many cereals provide nutritional information for a serving of 30 to 40 grams. In reality, the average person will consume almost double this amount, doubling the quoted nutrition information on the product.

Tip: Whenever possible, weigh, or measure your portion size to ensure it equals the recommended serving size, and if not, calculate nutrition contents accordingly.

Lesson number 4: The value of looking at the percent daily value

The percentages (%) associated with each nutrient represent the percent of the recommended daily value for each nutrient that is obtained by consuming an amount of the product that is equal to the portion size on the label.

Tip: In general, avoid those foods that are high in sugars, sodium, cholesterol, saturated and trans fats, and, of course, calories and seek foods that are high in fiber and protein.

Lesson number 5: Seeing beyond the negative connotation of “fats”

The term “fats” has a negative connotation, but it’s important to remember that not all fats are detrimental to human health when reading between the lines on a nutrition label. In the sample above, there is an overall amount of fat per serving size (in this case, 1 g). Below it, there is an amount of saturated fats and an amount of trans fats. This is where attention should be focused when reading the fat section.

Tip: The healthier the food, the fat content will be less attributable to saturated and/or trans fats. So, avoid foods altogether that contain trans fats (and high amounts of saturated fats).

Lesson number 6: Understanding Carbohydrates

Similar to fats, not all carbohydrates are created equally. Check out the example nutrition label above. The carbohydrate count per ¾ cup of cereal contains 25g of carbohydrates, 9 grams of which are sugar and 2 of which are from fiber. The remainder contains complex carbohydrates that are beneficial to human health.

Tip: When scrutinizing the carbohydrate section, avoid foods whose carbohydrates are mostly sugars.

There is a ton of information hidden between the lines on elusive nutrition labels. So, whether or not your math and language skills measure up, take some time reading nutrition labels to ensure that what you eat measures up to your health goals.

Quinoa et al to Reach Your Daily Protein Quota

Protein is a crucial part of the healthy and well-balanced human diet, required for nearly every bodily function. Protein is composed of amino acids, some of which are synthesized by the body (non-essential amino acids) and the others are required through the diet (essential amino acids). Adequate amounts of protein can also be part of a good weight loss regimen. Protein takes longer to be digested than refined carbohydrates, suggesting that it is better at curbing appetite cravings. Thus, it is incredibly important to ensure that you are consuming enough through your diet.

The recommended consumption of protein for women aged 19–70 is 46 grams of protein per day, while for men aged 19–70 it is 56 grams of protein per day, both corresponding to approximately 0.8 grams of protein per kilogram of body weight. However, please note that this requirement is for a normal inactive person. Due in most part to increased muscle mass, exercise demands more protein from the diet. For those that are active, suggested daily protein intake varies between 1.6 g/kg and 1.8 g/kg, approximately double the amount for the normal inactive person.

Protein is very ubiquitous and so food provides a wonderful matrix of dietary protein sources and they are not all from animal sources, which are calorie-dense and packed with saturated fats and cholesterol. Conversely, the profile of plant proteins has been raised in recent years as these proteins are low in calories and saturated fats and free of cholesterol. Check out this list below of healthy, protein-dense plant foods that can be easily incorporated (and deliciously, too!) into your regular, restricted, vegetarian, and/or vegan diet.

Tempeh (1 cup): 41 grams of protein
Dried Parsley (1 cup): 31 grams of protein
Lentils (1 cup, cooked): 18 grams of protein
Tofu (1 cup): 17 grams of protein
Black Beans (1 cup, cooked): 15 grams of protein
Almonds (1/4 cup): 8 grams of protein
Quinoa (1 cup, cooked): 8 grams of protein
Pistachios (1 oz): 6 grams of protein
Brussels Sprouts (1 cup, cooked): 4 grams of protein

Other great non-meat sources can come from protein supplements, available as a bar as well as a powder (for great shakes). Shakes and/or bars are highly recommended for active individuals. In addition, protein bars make great on-the-go snacks.

So the key here is to transform your thinking of what constitutes protein, and most importantly, what proteins should be on your plate and in what amounts. Protein = Animal Meat? I think not.

Seven Flawless Tips for Scheduling in a Healthy Diet

You’re busy, tired, and overworked. I get it. And there’s hardly time for leisure, much less for health and nutrition. But fortunately, I have constructed a simple mnemonic, listing flawless tips for each day of the week to help you remember to schedule in a healthy diet. This simple list can be used as a guide when deciding what groceries to buy, what to make for dinner, what to buy for lunch, and even what on-the-go foods will be the most nutritious for you.

Mushroom Mondays: In addition to being very rich in vitamins, minerals and antioxidants as well as being low in calories, mushrooms do wonders for the immune system. Try to incorporate mushrooms (especially cremini mushrooms, which are the healthiest mushrooms) into your diet whenever possible and don’t cook for more than 7 minutes to maximize nutrient retention.

Tofu Tuesdays: Being rich in protein, Omega-3 fatty acids, iron and other nutrients, Tofu is becoming more and more popular. It is also very low in calories and it is cholesterol-free. Many delicious meals can be made with tofu but try stir-frying it with your favourite vegetables and seasonings.

Whole-Wheat Wednesdays: Whether it be rice, bread, pasta, or sugar, try to always consume fiber-rich whole-wheat (“brown”) foods. Whole-wheat foods are in their natural, unrefined state; the refining process strips these nutritious foods of their natural wholesomeness. If you are still consuming refined carbohydrates, make the switch.

Turkey Thursdays: Turkey is a high protein and low-fat white meat that contains Omega-3 fatty acids as well as many nutrients, including vitamins B3 and B6. To get started, try using turkey instead of beef in a chili con carne recipe or when making homemade hamburgers. Turkey is not just for Thanksgiving!

Flax seed Fridays: Flax seeds are high in beneficial fiber, Omega-3 fatty acids, nutrients, while being low in calories. Also, the health benefits are numerous: bone health, and protects against cardiovascular diseases, cancer, and diabetes. Don’t know how you can incorporate flax into your diet? Try flax seed bread, sprinkle flax seeds onto cooked vegetables, and/or put flax seed oil into your shake.

Spinach Saturdays: Spinach is a wonderful green-leafy vegetable that contains plentiful amounts of vitamins and is packed with iron and other minerals, as well as health-promoting phytonutrients (=plant nutrients). Tips to enjoy spinach: sprinkle pine nuts on boiled spinach, enjoy a spinach salad, and spinach is especially tasty with poached and scrambled eggs.

Salmon Sundays: Salmon is a delicious fish, loved by those who are otherwise not too fond of fish. It is rich in protein, Omega-3 fatty acids, vitamin D, and vitamins B3, B6, and B12 while being low in saturated fats and calories. Oh, and it is also a brunch favourite of mine.

It’s long overdue for many people to invite health into his/her diets. Be sure to schedule it in and great health may indeed R.S.V.P. too!

Fiber, a Calorie-Free 'Must Eat' for a Healthy Diet

Fiber is derived from plant material and is composed of complex, non- starch carbohydrates and lignin, all of which are indigestible to humans. However, once the intact fiber compounds reach the human colon, the residing bacteria can digest them. Upon bacterial break down, the molecules are free to be absorbed into the human bloodstream. Thus, one of the most notable facts about fiber is that it is not considered to contribute any calories to the diet!

Excellent sources of dietary fiber include fruits and veggies, whole grains, and nuts and seeds. Fiber supplements are also available; however, the best source of fiber is obtainable through the diet, as foods that are high in fiber also contain many other nutrients that are highly beneficial to human health. A diet that is deficient in fiber most often leads to constipation but it also increases the risk for more serious ailments, such as coronary heart disease.

Concerned you are not getting enough through your diet?
Males: recommended consumption is 38 grams/day (ages 19-50) and 30 grams/day (ages >51).

Females: recommended consumption is 25 grams/day (ages 19-50) and 21 grams/day (ages >51). However, please note that the recommended consumption of fiber increases to 28 grams/day and 29 grams/day for females that are pregnant and lactating, respectively.

To put the recommended amounts in perspective, I have put together a list of common fiber-containing-foods as well as their fiber content.

One cup of whole wheat pasta: 6 grams
One medium-sized apple: 4 grams
Three (dried) figs: 10.5 grams
Half a cup of rasberries: 4.8 grams
One mango: 4.5 grams
Half a cup of cooked kidney beans: 19.4 grams
Two slices of whole-wheat bread: 6 grams
Half a cup of All-Bran cereal: 10.4 grams
One cup of cooked chickpea: 12 grams
Quarter cup of sliced almonds: 2.4 grams

Maintaining a Healthy and Well-Balanced Diet is not Nearly as Difficult as Mastering a Rubik's Cube

Photography by Ryan Joyce/Juan Carlos Gaona

The photos above are of a healthy diet that is well balanced between the four food groups below (and, incidentally, most are some of my favourite snacks!):

Grain Products: Bread, rice
Meat and Alternatives: Herbed tofu, egg, tuna
Milk and Alternatives: Herbed havarti, almonds
Fruits and Veggies: Pineapple, watermelon, zucchini, asparagus, apples, banana chips, cucumber, seaweed, mango (you don't see it but it's there!)

To stay healthy, I always try to keep these images in the back of my mind when I am cooking and enjoying a meal out!

Gluten-Free: Healthier or Marketing Ploy?

I’ve been fooled (and probably so have you)! Assuming it was a healthy alternative, I recently picked up Becel’s new vegan margarine, which is marketed as being gluten-free. Then I began reading a wealth of information to find out the facts on gluten and whether or not gluten-free products are indeed healthier.

Unfortunately, health-conscious consumers like myself are not immune to clever marketing ploys. I once read this article about a Mexican bread company cleverly beginning to market their bread as “cholesterol free” and consumers assumed that this bread was a healthy and affordable alternative (and of course, bread sales soared!). But this was not the case: their bread was always cholesterol-free, but it just began to be marketed as such!

Anyway, as it turns out, there is no scientific literature that states gluten-free is a healthy dietary option except for those that have celiac disease (consuming gluten-free products is a way of life for these individuals to avoid the risks of its consumption). However, healthier grains like quinoa (which is gluten-free) are healthier because of the amount of and type of carbohydrates they contain. Thus, the gluten-free margarine I purchased and other gluten-free products are equally as healthy (or unhealthy) as their non-gluten-free counterparts.

Thanks to Becel, individuals with celiac disease now can consume a tasty margarine, so leave this product for their consumption. As a healthy consumer, make sure that you are in fact buying foods that will actually confer health benefits on you. As always, be sure to read the nutrition label and pay most attention to the fat, carbohydrate, and sodium contents and don't be afraid to make comparisons. Oh, and I won’t be buying faux-healthy products that are marketed as gluten-free in the future and neither should you!

You Want to be a Vitamin Guru? B 1

The information labels on multivitamins can be a tad cumbersome to understand. Can you read Greek? I certainly cannot and I am sure most cannot either. In an attempt to make my readers more informed, I will provide you with a brief description of the heath benefits conferred from each of the contents on a very standard multivitamin. Not a fan of multivitamins? In brackets, I have also included common dietary sources for each of these important vitamins:

Vitamin A (retinol): This vitamin is required for vision and acts as a growth factor for specific human cells (e.g., epithelial cells). (liver, carrots, broccoli, sweet potatoes)

Beta carotene (provitamin A): a different form of Vitamin A (the human body converts provitamin A into retinol (vitamin a). This is a more popular source as Vitamin A is toxic at high doses while beta carotene is not; the body can form Vitamin A from beta carotene as needed. (same sources as Vitamin A)

Vitamin D3: Taking this vitamin leads to a decreased risk for cancer and cardiovascular diseases; it is also essential in developing healthy bones and immune systems. (mushrooms, cod liver oils, milk, cereal, egg yolks)

Vitamin C: In addition to being an antioxidant, vitamin C is a required factor in the synthesis of collagen, an important protein maintaining skin, tendons, and ligaments. Deficiency leads to scurvy. (oranges, blackcurrant, green chili pepper, parsley)

Vitamin E: This class of vitamins is known to be powerful antioxidants, as well we being known for decreasing the risk of cardiovascular disease. Deficiency is rare. (avocadoes, mangoes, nuts and nut oils)

Vitamin B1: Helping the body convert carbohydrates into glucose during metabolism, it is well accepted that vitamin B1 reduces the risk of alzheimers, cataracts, and heart failure. (sunflower seeds, tuna, and black beans)

Vitamin B2 (Riboflavin): It is important for body growth and red blood cell production and helps in releasing energy from carbohydrates. (asparagus, milk, eggs, cheese, yoghurt)

Vitamin B3 (Nicatinamide): Helps lower cholesterol and stabilize blood sugar levels; it has also been used in the treatment and prevention of diabetes. (chicken breast, tuna, salmon)

Vitamin B5 (Panthothenic Acid): Required for the synthesis and break down (in the body) of carbohydrates, proteins, and fats. Deficiency of this vitamin is very rare. (cremini mushrooms, yoghurt, corn)

Vitamin B6: Intake of this vitamin is associated with a decreased risk of Parkinson’s disease, carpal tunnel syndrome, and colorectal cancer. (Tuna, bananas, turkey)

Vitamin B12: Required for the normal functioning of the brain and nervous system as well as the formation of blood. Deficiency of this vitamin can lead to fatigue, depression, and poor memory. (Shellfish, eggs, dairy products)

Vitamin B7 (Biotin): Deficiency of this vitamin is rare; however, it can lead to hair loss. Diabetics can benefit from biotin supplement, as it helps with control of sugar levels in the blood. (whole grains, peanut butter, cauliflower, oysters)

Vitamin B9 (Folic Acid): In addition to the prevention of anemia, the health benefits from folic acid include reduced risk for heart disease, stroke, cancer, and type-2 diabetes. (spinach, lentils, brown rice, turnip, milk)

Whether obtaining these crucial vitamins through a multivitamin or through dietary sources, the vitamins listed above are extremely important the healthy adult (when taken in moderation). If going the multivitamin route, selecting one that is most beneficial for you should not be taken lightly. I suggest working as a team with your GP to select one that is most suitable for you and your unique health requirements.

What do You Define as Being Healthy?

I used to work in healthcare as an executive assistant. During orientation to the hospital, I was asked what health means to me. While in a room full of healthcare professionals, I said “looking and feeling great within myself!” Needless to say, I had some skeptics; these professionals are trained to believe that to be healthy is to be in a state that is disease-free. However, as an aspiring nutritionist, my interests lie in health promotion rather than treatment. Thus, despite having been exposed to countless situations during my three years in the industry that should have altered my definition of health to a more technical one, I still believe that these are the two most important components in describing my own health as well as the health of others.

It goes without saying that looking and feeling great are words of vanity but let’s dig a tad further. In fact, looking and feeling great are physical manifestations of eating well and living and active lifestyle, which are the two most often cited protective factors for the two main chronic diseases: cardiovascular diseases and cancers (among others).

In short, abiding by some simple tips below will not not only leave you looking and feeling great, but will also decrease your risk of acquiring preventable diseases:

1. Eat a well-balanced diet that is rich in fruits, vegetables, protein, and complex carbohydrates. A ‘foodie’ will have a diet rich in SUPERFRUITS, which are delicious fruits that are packed with compounds that will fight against cardiovascular diseases and cancers in addition to other notable ailments.

2. Engage in an appropriate amount of fitness (by “appropriate” I mean you should listen to your body – don’t overdo it!) Find a workout regimen that you enjoy, whether it be a typical gym workout, ballet, or pilates, etc. What I enjoy doing to stay fit: yoga.

3. Drink water! Although this one is obvious, it is somehow constantly overlooked.

4. Be fresh obsessed: attempt to (whenever possible) choose fresh over frozen or preserved food.

5. Eat out in moderation! I know cooking can be difficult in the busy modern lifestyle, but you will be able to best manage what you are ingesting. Fact: there is a ton of hidden salts and fats within foods at restaurants.

6. Eat slowly! Eating too quickly will lead to the inadvertent consumption of astronomical amounts of calories (stop and think of how many times you’ve been “stuffed”!)

Keeping true to my mandate on this site, part of feeling great is treating oneself (but be sure to do so in moderation!), as a treat here and there will aid in sustaining an otherwise healthy diet.

Above is a definition of health that works for my purposes. Take a pause and think what yours is and what you can do to attain and sustain it!

Just a Pinch of Salt May be Too Much

March 21st marked the beginning of World Salt Awareness Week 2011, coordinated by World Action on Salt and Health (WASH). In order to take a stand against the over-consumption of sodium and the detrimental effects caused by it, WASH's mission is to decrease the dietary intake of sodium worldwide. This year's prevention efforts are aimed at men's health and salt, while previous years have improved awareness in the following areas: salt and overall health, salt and eating out, and salt and children's health. Although I believe that salt awareness should not be confined to one week out of the year, this week a very appropriate time to think twice about personal salt habits and attempt to make some sustainable changes in your diet.

Why is salt so bad?
Sodium is a naturally occurring element, existing in water and milk. In these dosages, it is helpful not harmful as sodium is required to maintain equilibria in your body's fluids. However, it is the over-consumption of sodium through salt (sodium chloride) that is a major contributor to high blood pressure which is in turn a major risk factor for cardiovascular diseases such as heart disease, stroke, and heart failure as well as kidney disease.

Some simple ways to minimize your sodium intake:
1. Instead of adding salt in "for flavour," try using spices and herbs while cooking as well as at the table. Pepper, vinegar, lemon, hot pepper sauce can make for tasty alternatives. My favourite herb: cilantro. (For the foodie, just throw out your salt shaker. I have!)

2. Avoid processed foods! Fresh foods are generally more expensive, but choosing fresh over processed foods will significantly reduce your dietary sodium intake.

3. When reading nutrition labels, make sure you are not only looking at calories and fat information. Fact: Canadian and American dietary restrictions suggest that healthy adults should not consume more than 2300 mg of sodium per day.

4. Buy low-sodium or sodium-free products whenever possible.

5. Make informed choices: ask for or look online for nutrition information when eating out. Have an iPhone, iPad, or an iPod touch? Download the "fast food" application for quick access.

6. Feeling peckish? Enjoy fruits and vegetables over other snacks. In addition to containing less sodium, they also contain more potassium (which is a protective factor for high blood pressure).

Now, I ask you to think of how many times you have added just a pinch of salt to food and felt okay about it. I won't even begin to hypothesize a number. With this number in mind and all of the information above, I hope you feel the pinch next time you are about to add just a pinch of salt!

So, What is No Nonsense Nutrition all About?

In addition to translating the latest research in the fields of nutrition and fitness into a colloquial yet informative dialogue for real people and lifestyles, this site aims to challenge common views on foods that are falsely considered healthy and nutritious. Al though I promise not to preach any nonsense and unattainable diet plans, I will introduce two levels of dieting (‘novice’ and ‘foodie') based on the various fitness levels of the readers. More specifically, this site will teach readers a thing or two about reaching and sustaining their health and fitness goals and most importantly, feeling great!