4/27/2008
Transition
We are going through a transition. The archives are still here, but for updates, go to http://balanceoffood.typepad.com/.
So if you want to know how to overcome the temptations of the food around us, check us out.
4/22/2008
"First Spouse" should focus on reducing obesity levels
The following was originally published on BuzzFlash.com. It's another cross between politics and food.
There is a prerogative for First Ladies (all women so far) to choose the topic where they will focus their time once their spouse becomes president. Laura Bush has spent her time, has spent her, uh, what has she been doing? So I am not trying to force an issue for Michelle Obama, Bill Clinton, or Cindy McCain to consider, but whomever ends up being the First Spouse should really think about working on reducing obesity levels in the United States. The Type 2 diabetes numbers and obesity levels are rising. Health care costs are significantly affected. As the cost of food rises, the increase may force families to eat worse instead of better -- cheap, processed food isn't usually the best choice and more expensive, healthier options may be out of range for more and more Americans.
While we may currently have the fittest president ever (body, not mind), the role models for reducing obesity, well, have been, well, we have had celebrities that have lost weight, does that count? But the three remaining contenders have a background to speak to an audience that may be more likely to listen to them about obesity. Cindy McCain was caught (or her intern was caught) in a plagiarism scandal when "family recipes" turned out to be lifted from the Food Network Web site. I suppose we're all related in a humanist way, but I don't know how related Cindy McCain is to Giada De Laurentiis or Rachael Ray. I have thought we were past the point of being obsessed with the recipes of the First Lady, hoping that ended with the distraction of Hillary Clinton and chocolate chip cookies in 1992. But when I found out that Cindy McCain suffered a stroke in 2004 and was focused on eating well, exercising, and reducing stress, my tone changed a little. Plagiarism is still a bad thing, but this was a golden opportunity to have Cindy talk about the merits of eating better as a society. If she has modified dishes to be healthier, then we would like to know what she is doing.
Bill Clinton, the man known for jogging to McDonald's in the 1990s, had quadruple bypass surgery in 2004, and no longer jogs to get fast food. The Alliance for a Healthier Generation is a joint initiative of the William J Clinton Foundation and the American Heart Association (AHA), and Clinton worked hard to reduce the high-fructose corn syrup laden soft drinks from schools. Already an incredible advocate, Clinton would be am ideal role model about improving the health of this country. One man in particular who is on board with Clinton's initiative is fellow former Arkansas Governor Mike Huckabee, a presidential candidate himself. I have actually read Huckabee's diet book, "Quit Digging your Grave with a Knife and Fork," Huckabee lost 110 pounds after being diagnosed with Type 2 diabetes. As for Michelle Obama, I'm not aware of any personal health issues in her life. And she is in great shape, as we saw recently on the "Colbert Report." But as an African-American woman, she might be a better role model for how obesity levels are hitting minority communities. Also as a mother of young children, she can best address the more than 12.5 million American children and adolescents who are overweight. The role of the First Spouse may have its limits, and we haven't seen any relevance from the post in the last seven years. But the obesity issue is a major health care and quality of life issue in the United States. And every little bit will help.
4/15/2008
'King Corn' will change your thoughts on high-fructose corn syrup
I don't normally do movie reviews. I leave that to Roger Ebert and the other professionals. But I have to make an exception for "King Corn." The movie will be part of the Independent Lens series on PBS (starts tonight, check your local listings and look for the rebroadcast in case you miss it tonight).
Yes, it is a documentary. Oh, don't fall asleep. It's a fun documentary, even though it is filled with important information on what we eat.
If you've read Michael Pollan's "Omnivore's Dilemma," a lot of this isn't new. Pollan is frequently in the movie as an expert.
Curt Ellis and Ian Cheney take us through growing an acre of corn for a year. We learn all about the process of growing corn, how they can only make money by receiving money from the U.S. government, and what we do with that corn.
The best part of the movie is when they try to make high-fructose corn syrup at home. HFCS is so prevalent in our society yet you can't buy it by itself in the grocery store. So they try to make it; doesn't sound appetizing, but I don't want to ruin it for you.
I pestered a co-worker to let me borrow his copy, and was glad I got a chance to see it. And I am taping it off the PBS series to have a permanent copy.
Ellis and Cheney do a good job of explaining the semantics of the modern-day farmer. They even interview Earl Butz, then Secretary of Agriculture under Richard Nixon, who started us off into the spiral of high-fructose corn syrup and the obesity levels we currently enjoy.
So do me a favor: watch the movie and then come back (in the comments section) and let us know what you think.
4/08/2008
Resisting temptation (mostly) at the ballpark
We all have it. "If it weren't for [blank], I would eat a lot better."
Could be chocolate, French fries, or crème brulee. But the "blank" also represents emotional factors and issues. One of mine comes through around this time of year: sports.
Whether it was last night's NCAA final or Opening Day of the baseball season, sports and non-healthy food go together well. Add in the start of the Stanley Cup Finals, and you have the recipe for a few pounds.
Now I didn't go to either Opening Day or the NCAA final, but the temptation isn't limited to being at the event. This goes back to childhood. Sports was an excuse to eat, to snack, to stock up on unhealthy snacks, to take corn chips and a "cheese" product and make nachos.
Even if you weren't a sports fan, you could always stock up on chips and soft drinks around major sporting events, since the prices would be more tempting.
The food had to be crunchy or sports-related (hamburgers, hot dogs). It had to be sweet or salty with plenty to drink.
As for going to the ballpark, sneaking food is a solid way to go to cut down on the temptations. You don't have to bring in celery sticks – you can go for air-popped popcorn or apple slices. You could have a healthy snack and eat perhaps a hot dog instead of a hot dog AND nachos.
But that isn't always practical. If I go to a night game, dinner time is right around the time where I am getting to the game. And this is after a stressful day of work. The game is supposed to reduce my stress, which lends itself to eating more junk food.
Or if you have been good lately, the ballpark is a great chance to let loose. And in the reality of life, even if we haven't been good, we still feel the need to let loose and eat the tempting ballpark fare.
This article has some suggestions on what to do. But when you are there, temptations become bolder.
There are some ballparks, especially Chicago's South Side ballpark, where somehow they pipe in the smells, as if the temptation of being at the ballpark wasn't enough. You were tempted by the sirens of smells: hot dogs, nachos, chorizos.
I have come a long way from the days of truly eating in association with baseball. When I was 17, we traveled 2 hours in the pouring rain to get to a Cubs-Mets doubleheader. We had to wait for a few hours to get into the ballpark. My breakfast that day was a box of chocolate covered donuts and a Big Gulp from the 7-11 near Wrigley Field. Yes, I still remember that detail to this day. Lunch was something either at 7-11 or more food in the ballpark. Dinner was likely on the way back, not so healthy either.
Now, I have to search out somewhat viable choices when traveling to the game. Last year, I smuggled peanut butter and natural fruit spread sandwiches to an early season game. I have had the turkey sandwich instead of hot dogs. I have found a great taco salad with actual dark green lettuce in Milwaukee's Miller Park.
I still have nachos and hot dogs sometimes. I'm only human after all. But I don't drink Big Gulps anymore. I limit what I take in, even if it isn't always healthy. Being aware is a lot of what goes into the battle to do better. So eat sensibly and play ball.
4/01/2008
Vacation note
No April Fool, but no column this week.
In trying this weekly format, sometimes, vacations become necessary. Then again, vacations can be research as well. So go back and read some of the archives, and we'll see you next week. Happy eating.
3/25/2008
SF ban on HFCS should open up a dialogue
Readers of the Balance of Food know how much we hate high-fructose corn syrup. So when San Francisco mayor Gavin Newsom proposed a surcharge on all drinks with high-fructose corn syrup, we were thrilled.
“There’s a well-established nexus between obesity, which is caused by high-fructose corn syrup, and the increased health care costs for the city,” mayoral spokesman Nathan Ballard told the press. Unfortunately, the soda proposal would affect only large retailers, not mom-and-pop stores. The tax does come at a crossroads with our philosophy of not using punishment to convince people to change their behavior. But high-fructose corn syrup is that bad. And the idea of people choosing a soft drink made with cane sugar instead of high-fructose corn syrup is too delicious to pass up. The chances of this happening aren't that high, and we are talking San Francisco. But this proposal is a way to open the dialogue. Unfortunately, that dialogue includes those that defend high-fructose corn syrup. One of those organizations (no surprise) is the Corn Refiners Association. The organization teaming up with them is a surprise: the Center for Science in the Public Interest. Sometimes, CSPI goes overboard. Okay, a lot of times. So when they are underwhelming on a major topic, it is startling to see. The organization has been in favor of small taxes on soft drinks to help pay for healthier elements, including bike paths, nutrition education, and other obesity-prevention programs. But it portrays high-fructose corn syrup as being equal to sugar.
"We respectfully urge that the proposal be revised as soon as possible to reflect the scientific evidence that demonstrates no material differences in the health effects of high-fructose corn syrup and sugar," wrote CSPI executive director Michael F. Jacobson and Corn Refiners Association president Audrae Erickson. "The real issue is that excessive consumption of any sugars may lead to health problems."
I love a sentence that says nothing is wrong with our product, but too much causes health problems. Sally Squires of the Lean Plate Club at washingtonpost.com said this in a recent online chat:
"High fructose corn syrup is an added sugar. And as an added sugar, it's certainly something that we all need to limit. But even the leading scientists who first worried about high fructose corn syrup have now said that it is no better nor worse than any other added sugar."Unfortunately, the CSPI and Sally Squires are mistaken for a number of reasons. Perhaps they are technically correct, but their "truth" is misleading.
* If you compare equal amounts of sugar and high-fructose corn syrup – but since HFCS is so cheap (thanks to being cheaper in cost thanks to subsidies on the sugar market and financial advantages for large corn-processors, including Archer Daniels Midland), often there is more HFCS in a product than sugar if sugar were used. * The "urban myth" mentality to justify the use of HFCS isn't mythical. The "experts" quoted by CSPI and Squires apply it to the sweeteners themselves, not to how the subsequent products are used by consumers. Soft drinks with HFCS don't quench your thirst like soft drinks with sugar. Remember when commercials for soft drinks spoke of quenching your thirst. They don't anymore because, well, they don't. Since they don't quench thirst, consumers drink more of the product. Those who remember 12 oz. servings, and small drinks in restaurants are astounded to see 24 oz. and 28 oz. bottles for sale. And a lot of those people are drinking that much in one setting. * The correlation between obesity levels and use of HFCS could be labeled as coincidence. But there is no other major factor with food other than the introduction of HFCS. And even if you think it is a coincidence, shouldn't the use of HFCS invite a few experiments to see what is behind the jump in obesity levels? * The other "urban myth" is that HFCS causes people to overeat. Because HFCS is so overtly sweet as compared to sugar, it becomes a feeding cycle of virtually endless consumption. And proof of that is in the final point, which is: * A study against HFCS. "A new study suggests that a diet with high fat and high fructose corn syrup may cause severe liver damage in people with a sedentary lifestyle." The amount of high fructose corn syrup was equivalent to 8 cans of soda a day, but only 4 24-oz. bottles, the amount of fat was about the same in a typical McDonald's meal. One of the scientists cited preliminary research to suggest fructose suppresses the body's feeling of fullness, meaning that the mice on the diet did not know when they were supposed to stop. Nutritionists and dietitians are very fond of saying no food needs to be banned. But high-fructose corn syrup isn't really a food. There is a lot of political pressure to not go after HFCS. That is all the more reason to go after HFCS as a key factor in making consumers obese. Defenders of HFCS have shifted the blame from a key factor to being the only factor. We aren't saying HFCS is the only factor. We are saying HFCS is a key factor. And San Francisco's efforts should be the beginning of a dialogue, not the end.
3/18/2008
Workplace lunches require more creativity
It's just another Microwave Monday.
One area where I have not come close to conquering is work lunches. I can do awesome breakfasts, sensible dinners, and quality snacks. But the Monday-Friday lunches are my blind spot.
When I worked from home, lunch was easy. Going to work meant inconsistent lunches, either too much money or not enough food or not-healthy fare.
When I worked from home, I often would fix fish sticks or hot dogs, easy stuff at home, but not easy to do at work. And I hated the idea of buying lunches or trying to fix something while I desperately tried to get ready for work.
I "blame" this syndrome on having to fix my lunches since I was about 10. Most children that I know of had their parents (okay, let's be honest, mothers) fix their lunches until junior high or, sometimes, high school. But my mother gave up when I was about 10. So I had to spend my mornings fighting off my brother (the reason for my mother giving up on helping make lunches), making breakfast and a lunch. When time ran out, lunch got the short-shrift.
Lunches at the elementary school weren't great to begin with. But they were reheated because our school didn't have a full kitchen.
I don't have to fight off anyone as an adult. I still struggle to make breakfast and I still don't enjoy making lunches especially in the morning.
In my current day job, I decided that Wednesday and Friday were eating out days. The pressure of making three lunches was a lot better than five lunches. But sometimes I struggle with even three lunches.
I don't make stews, which would be a logical way to go. Sandwiches are great when I'm home, but throwing it together in a hurry and keeping it refrigerated for several hours isn't appealing. Leftover spaghetti could work, but it tastes better at home.
I stick with tuna as a standby, since it's portable. Sure it's boring but if I can eat it for lunch at work, you can't be picky about boring.
I recently tried yet another revision to cure my troubles at weekday lunch time: Microwave Monday. I would buy microwave dinners as my entrée for lunch on Mondays. I don't have much recent experience with microwave dinners since I am one of the 7 percent of American consumers who don't own at least one microwave (some people own more than one?).
Microwave Monday is a great idea. Don't have to think about fixing something on Monday, when I'm barely awake. But the small amount of effort doesn't get me much at lunchtime.
The dinners are either not enough food or too unhealthy or both. I tried "mashed potatoes" and they were horrid. The sodium levels were frightening. I didn't feel full or satisfied.
I have a few left in the freezer, so I may still do a few more Microwave Mondays. Yes, if I fix a salad or eat a few cherry tomatoes and have some fruit, microwave dinners could be a part of something substantial. But the better solution would be to get more energy, preparation, and perhaps even imagination to come up with better, tastier, healthier, and more satisfying workplace lunches.
3/11/2008
There is some truth in knocks against nutritionists
This week's column refers back to this past week's "The Simpsons," which airs on the FOX television network. Since it's so rare that TV focuses on nutritionists and dietitians, I thought it would be fun to look at one show's look into that world.
I love nutritionists and dietitians, but quite a few of them have this "cheerleader" mentality or the "Miss-Know-it-all" ideal. Yes, they should be excited and knowledgable, but the stereotypes do exist for a reason. And I was curious to see how "The Simpsons" writers would look at this world.
Homer gets put on yet another diet – perhaps he is true to some in that nothing seems to work, but it is a cartoon, after all. Marge gets a nutritionist, Betsy Bidwell, who used to weight 400 pounds.
Bidwell tells Homer in an upbeat, cheery voice that you can go from "fat to all that" with little substitutions. One of Bidwell's substitutions is instead of eating French toast, eat a bell pepper.
That was funny, since a bell pepper reminds you so much of French toast. The bell pepper joke gets carried on through a montage where Homer is eating bell peppers at the ballpark, from a vending machine, and blended into a drink at Moe's.
Yet at the next weigh-in, Homer has gained 7 pounds. We find out throughout the episode that Homer is, of course, cheating on his diet – at a buffet, eating chips and salsa out of a briefcase, consuming lamb in a motel shower. He even goes to "Pudding on the Ritz" with 300 new daily flavors.
Though "The Simpsons" is meant to be parody and over the top, there are truths in there. Nutritionists and dietitians do sometimes live in this ideal world. And people do know what they should do, but don't always do it.
The happy medium lies in the middle, but even that can be difficult to figure out where the two sides should meet. If your nutritionist or dietitian weighed 250 pounds, you might not be inspired no matter what they say. If your nutritionist or dietitian resembled Keira Knightley in shape, you might think they know what they are doing, but also think you can't ever get there.
The Betsy Bidwell example of going from 400 pounds to where she is now isn't typical for nutritionists, or anyone else.
So patients should set realistic goals, and nutritionists should slowly introduce bell peppers. As nutritionists and dietitians will say, you didn't get to your weight overnight and it will take time to get closer to where you need to be.
And for the nutritionists and dietitians, some of whom I consider to be friends, if the portrayal of "The Simpsons" upsets you, or even this essay, understand that we are trying to be helpful in improving the perception of nutritionists and dietitians.
3/04/2008
Sometimes, quality in food is worth it.
Last week, I looked at trying to save some money with food purchases. But another kind of food consumer isn't looking for bargains, but for specialty products – quality instead of quantity.
I do fall into both camps – on some products, I shoot for low prices, so I can indulge in some nice products. However, I have a nasty situation where as soon as I fall in love with a product, it disappears from the market. My whole wheat spaghetti quests can get a little bizarre, but I found a guy who can get some great whole wheat spaghetti. I fell in love with a brand, shortly thereafter, you couldn't find it in the U.S. (the pasta was brought in from Canada. Then I got hooked on another brand – it was awesome, made with flax. That one has disappeared for the moment. I don't eat that much cheese. But when I do, I like it to be good quality cheese. I grew up with the green Kraft "parmesan" can. Ewwww! But in the last couple of years, I have used a local cheese shop to get great stuff where the taste difference is noticeable. Unfortunately, the cheese shop is disappearing. When I lived in Battle Creek, I was very poor, but I found a deli there to get some good cheese. When people are required, forced, or encouraged to eat less, doing so becomes a huge burden. But one good solution to make you feel better about the situation is to invest in good quality foods. I do have access to a produce store that has good quality at great prices. Even something as simple as quality garlic can make a difference in a dish. And while you can pay more (per pound) for some cheeses than you can for most steaks, sometimes doing so is worth it. When generics first hit the market, those who made them wanted to have some idea of how to determine when consumers would use generics. The sad truth is that, well, it depends on the consumer. Some want to pay $3.50 for quality potato chips while others want good produce regardless of the cost.
I may have to find another place to find that spaghetti, and yes, hope I can find a place with high-quality cheese. But it will be "worth" it.
So let us know what foods you would be willing to pay more for at the market?
2/26/2008
The politics of taking a trip to the grocery store
This week's column has an additional political bent, not in a Democratic or Republican kind of way, but in the economy and how it affects food prices. This is also a piece I wrote for BuzzFlash.com (yes, I have a relationship with the Web site). You can read the whole column here as well.
We didn't have to read the stories online or in the newspaper to know grocery prices are going up. We know just by going up and down food aisles in the grocery store. In the wholesale prices for January just released, food prices rose by 1.7 percent, the biggest monthly increase in three years. In particular, prices for beef, eggs, and bakery products were all up sharply.
If the food involves corn, the price of that food will go up. And there are lots of those foods, thanks to our obsession with corn, as profiled in "King Corn" or Michael Pollan's "Omnivore's Dilemma." And given that we are in a presidential year, where you would think there would be pressure to help the economy, well, good luck. We have an incumbent in the White House who isn't concerned with the price of food. After all, it became a Bush family rule in 1992 that no family member would ever be asked the price of anything in a grocery store ever again. In 1992, "it's the economy, stupid" was the cry. George H.W. Bush and Bill Clinton actually battled on the economy, and who would make things better. In 2008, Iraq and illegal spying dominate headlines, and even on an economic level, credit card debt, college debt, bankruptcies, energy costs, and health care costs have bigger headlines than the price of food.
So don't expect much help when it comes to your food bill in 2008. Now we should point out that our food prices have been kept low for political purposes for some time. The cost of high-fructose corn syrup isn't much in pennies, but filling up foods with fillers such as high-fructose corn syrup cost us more in weight and health bills. But wages have also been low, and so when food goes up (as well as gasoline), it makes an impact on consumers. When you aren't sure whether you want to burn the gas to save 40¢ on a gallon of milk, money is tight. So the food prices will climb higher, but is there anything we can do about it? There was the story of a friend of a friend who says he survived for 3 months of gefilte fish, water, and day-old bread. This was back in the recession of the early 1990s and he was a college student. I can't vouch for the story since I didn't see him do it. But I met the guy, and it wouldn't surprise me at all. But you don't have to resort to those extremes. The good news is there are things we can do, but it won't be easy. Thanks to the unstable economy, people who are struggling already know how to survive with a bit of creativity. Buy in bulk, use double coupons, and switch to generic brands. Is there more we can do? Here are a few tips: * Spend more time in the outer walls of the grocery store. Grocery stores put produce, meat, bread, and dairy against the walls. The less time you spend in the food aisles themselves, the better you will eat and the lighter your food bill will be at the end of the trip. * If you live in a large enough area, hit an ethnic grocery store. You will be surprised how cheap and good the produce can be. * Grow your own food. Depending on where you live, this may not be viable for half the year. But if you have time and not much money, a few homegrown treats can stretch a food dollar. * Buy foods with more fiber. Pick the whole wheat or whole grain breads and spaghetti. Foods with fiber make you more full and you eat less, therefore stretching out how much you spend. * Beans and rice. Let's face it: Beans and rice are cheap and can stretch your food bill out. * Cook more at home. Eating out can do damage to a food bill. * Finally, eat less. Most of us could stand to consume less food. If a pound of spaghetti normally lasts 4 servings, make it last for 6 or 8 servings. If you can double your use from a pound of spaghetti, even if the price goes up, you still save money.2/19/2008
The final change is sometimes the hardest
I bought my first container of skim milk.
To some, that shouldn't be a radical statement. I don't have a breakdown of milk statistics, but thousands buy skim milk on a regular basis. But not me.
When I got my act together, I was drinking whole milk when I drank milk -- 4% fat. According to this Web site, a glass of whole milk is 150 calories and 8 grams of fat per 8 oz. glass (see chart below).
Since I was virtually eliminating soft drinks, I switched to a regular diet of milk, so I would have something to drink at the table. So while eliminating my security of blanket of sugary soft drinks, I was also making a change I thought I would never do -- 2% milk.
I thought like most neophytes that 4% and 2% weren't that far apart. But that method is deceiving. 2% milk has about half as much fat as whole milk.
Like most of my changes, it was very difficult getting used to 2% milk. But in time as my tastes for a number of things were forced to change. About a year into the "new me," I went to 1% milk.
And 1% milk is where I have stayed. But like a lot of people in the upper United States, winter weight is creeping into my life. And I'm starting a new relationship with a woman that I really like.
I saw her drinking fat-free milk. Okay, it was organic fat-free milk and she made hot chocolate with it. But even without the twinge toward possible romance, it was a sign that I needed to make the final plunge.
Despite the need to eat better, and to eat better than I have lately, giving up certain foods of childhood and young adulthood becomes difficult.
I've made so many jokes over the years about skim milk. "Would you like a little milk with your water?" "No fat, no taste, no milk."
I'm smart enough to know that I need fat throughout the day. And I do use olive oil most of the time when cooking. But in drinking skim milk 3 times a day vs. 1% milk, it's a savings of 7.5 grams of fat.
Normally, I buy milk in gallon jugs. For the experiment, I went the half-gallon route. As for the taste, skim milk tastes pretty flat. But so far, it isn't horrible. The ultimate test for me is cereal. After trying it on raisin bran, it was okay. The normal joy of loving lapping the milk from the bottom of the bowl is lost with skim milk.
Skim milk is almost like the serious 9-5 worker and whole milk is the babysitter that let you stay up a half hour later provided you behaved.
I'm not greatly concerned about the calories: the difference between 1% and skim with 3 glasses a day is 60 calories. But saving that 7.5 grams of fat wouldn't hurt. At least, I know now that skim milk won't kill me.
The 1% habit has one huge drawback for someone who travels on foot to get most groceries. Convenience stores don't carry 1% milk. You can get whole, 2%, and skim, but not 1%. I suppose you could buy 2% and skim and combine them into one Frankenstein-like 1% hybrid. Too much work, but in a blizzard situation, you just never know. But I'll leave that for a future column.
* Whole Milk - 150 Calories - 8g Fat
* 2% Milk - 120 Calories - 4.5g Fat
* 1% Milk - 100 Calories - 2.5g Fat
* Skim Milk - 80 Calories - 0g Fat
2/12/2008
Losing mass weight among the masses
Bad enough trying to diet when it's just you and only you involved. But imagine the audacity of trying to get 1.1 million people to go on a diet for a whole year.
Oklahoma City mayor Mick Cornett has that audacity, personally going from 217 pounds in April 2007 to his current weight of 179 pounds, a 38-pound weight loss. So he figures if it worked for him, why not his city? But Oklahoma City wasn't going to be the easiest place to start. In 2007, Fortune magazine crowned the city as the fast-food capital of America. Oklahoma is 9th in adult obesity, at 26.8% of adults being officially obese. And the Oklahoma City chapter of Overeaters Anonymous has fewer than 100 members. The "good" news in Cornett's plan for the 1.1 million people in the metropolitan area is that they only have to lose less than 1 pound per person to reach the goal of 1 million pounds. But that takes some of the fun out. These are people apparently in seriously bad shape, and all they have to lose is 1 pound each. But the pressure of diets will force some residents to gain weight, so the average needs to be about a pound to reach Cornett's goal. Diets are considered successful for long-term success if you lose ½ pound per week. So hopefully, in a year's time, the residents of Oklahoma City can take advantage of this quest and make some significant progress. The hope is that the residents won't think of it as a diet, but more as a matter of changing approaches. My relatives are from the Southeast, but I do know there are similarities in eating patterns between the two regions. It's great for Cornett that he lost 38 pounds, but he shouldn't expect his fellow Okies to shoot for that rate. These are people who need motivation but not pressure, a fine line for sure. When I first started to lose the weight when I made the transition, I wondered to myself what goal I should set. I had read that losing 10% of your body weight is a great goal in the beginning. The beauty of a percentage is not confining it to 10 or 15 pounds. If you are 300 pounds, 10% is 30 pounds and yes, 270 is still big. But losing 30 pounds when you're 300 can make a difference.
Cornett lost 17.5% of his body weight when he went from 217 pounds to 179 pounds, a rather impressive figure.
I started at 180 – I realize that's not huge, but for me it was. I was thrilled when I hit 162, because that 10% figure never left my mind. The 162 mark was still higher than I wanted to be, but I knew when I hit that mark, I was in better shape. So good luck to those in Oklahoma City. Don't let the huge numbers influence you. Eat a little less, walk a little more, and soon 10% will be in your sights. And Cornett will have reached his goal to make Oklahoma City a little bit healthier.
2/05/2008
Ode to the man who brought us a fatter Fat Tuesday
I was going to write about Fat Tuesday. I had a nice column all set to point out the obvious. Indulging in Fat Tuesday makes sense if you are going into a period where you will cut back.
Ash Wednesday, in the Catholic tradition, requires a reduction in food. Not sure of the origins, but I know a lot of Catholics abstain from meat on Ash Wednesday. The Fridays in Lent are also set aside to abstain from meat. And of course, Lent usually requires some sacrifice. So indulge in Fat Tuesday only if you plan to observe Ash Wednesday. Don't use it as an excuse to eat a lot. I realized I had to shift my focus when I found out that Earl Butz had passed away. Earl Butz was remembered as being agriculture secretary under presidents Richard Nixon and Gerald Ford. Butz's career was cut short thanks to two off-color jokes that got him fired. However, Butz's legacy lies in high-fructose corn syrup. Butz didn't invent high-fructose corn syrup, and might not have been able to tell you much about it. But the farm policies Butz implemented has led to the disaster of our current domestic farm policy, where farmers are forced to grow more corn, even though the prices have sharply declined over the years.
To get a better idea of Butz's damage, you should watch "King Corn," a documentary focused on why corn is so dominant in our lives. The two young filmmakers want to ask Earl Butz about the changes in agriculture policy. Unlike Michael Moore in "Roger and Me," they get their "Roger Smith."
Butz talks about the cheapness of food, and how that is a good thing, how we spend less of our income on food than other countries. Unfortunately, the young filmmakers don't get too aggressive to ask whether that is a good thing.
For those who have read Michael Pollan's Omnivore's Dilemma, you have encountered similar themes on the food we eat. It's good to get cheap food, but not if it costs us down the road.
The meat we eat is cheap but not as healthy for us as the beef our parents and grandparents ate 40 years ago. Corn, antibiotics, and hormones are all things that shouldn't be in cows. And a policy that gives farmers less money to grow more corn, and forces them to accept it or go broke, and then uses the surplus corn on ethanol (who uses too much energy to produce) and food that makes us unhealthy.
So maybe it's "sweetly" ironic that Earl Butz died around the time of Fat Tuesday. We might have cheaper food, but we are a fatter nation, bringing more significance to Fat Tuesday. Because thanks to Earl Butz, we have a Fat Monday, Fat Tuesday, Fat Wednesday…
1/29/2008
All-you-can-eat a joy and a struggle
All you can eat for one set price: how can that be a bad thing?
Well, most AYCEs are detrimental because they are heavy on carbohydrates. The Pizza Hut luncheon buffet leaps to mind. Now there are AYCE salad bars and nights where chicken wings are 10¢, but those aren't true AYCEs.
We're talking about a meal (protein, carbohydrates, vegetables) for one price. Well, I wanted to try an up-and-coming AYCE that includes all three categories, but doesn't have to be carb-intensive.
Brazilian steakhouses can be found in most major cities these days. These aren't anything like Ponderosa or Bonanza from the 1970s. Gauchos come out and bring you meat on a spit. They ask you how you would like your meat done, and they cut off the right temperature.
For the experiment, I selected the Fogo de Chao in downtown Chicago. The set price is rather expensive -- $48.50 ($29.50 for lunch), so you better bring your appetite. I don't pig out much anymore, but I brought as much stomach as I could handle.
The salad bar is lovely, a word rarely used for salad bars. It is true if your date is vegetarian, that you could take them for just the salad bar ($19.50).
You do get some carbohydrates with the meal: rolls, mashed potatoes, fried bananas, and fried plantains. This is included, but I don't know whether you got seconds for free. I wanted to minimize my carbohydrates for this meal. So I had some of the fried bananas and a very reasonable amount of rolls.
Had to save room for the meat. When you are ready for meat, you flip the disk on your table to green (red meant Stop).
I was in guy heaven.
When you order meat medium-rare, you know the center is medium-rare, but the ends can be more done. With this, the ends were medium-rare. I truly never had anything like it. I even had a couple of disagreements where I got rare and the server insisted it was medium-rare. It was rare, but also hilarious in the grand scheme since my arguments with waiters are usually over them claiming that a medium steak is medium-rare when it isn't.
The cuts were a bit salty, which I did know going in. Not too bad, quite frankly. The first few pieces were borderline sinful. The quality dropped a little after that; if you liked something, it was difficult to get it back. But then again, how many meals do you get several different cuts of steak, chicken wrapped in bacon, lamb, pork, and sausage.
But how much was too much? I wanted to go for it without bursting, but I haven't tried to do a meat-eating contest since I was a kid eating butter fondue and dipping pieces of steak in the hot butter.
I ate a lot, could not even tell you how much, but I was busy for awhile. When it got close to the end, my disk was much more red than green. And when I had to truly stop, it was because I couldn't think about eating anything. Not the salad bar (on my second plate), not the carbohydrates (little eaten), and certainly not meat (couldn't imagine eating a steak for a week).
In carbohydrate-dominant AYCEs, I can still think about food. After this meal, I couldn't imagine eating anything ever again. That was full. I didn't feel good about how much I had ate, literally.
So even though I ate a lot of protein and likely saturated fat, I felt great about the rest of the meal: plenty of vegetables, proper sizes of fruit and carbohydrates. But I did eat too much meat.
I did it once, and can't imagine doing it again anytime soon. I just can't do the AYCEs of my youth anymore. It's literally too much. I did love the joy but not the struggle afterwards.
1/22/2008
The true price of "free food"
Cartoon courtesy of Pearls and Swine
Anybody who has been to college or a grocery store on a Saturday morning knows what free food is. The samples (and subsequent coupons) in a grocery store aisle are a great way to learn about a new product.But everything we eat is part of our food consumption for the day. After all, everything counts. The "free" granola samples have calories. The popcorn in the bar has calories. The chicken wings at the event have calories.
This doesn't mean free food is bad. As a part of your daily consumption, free food can be fun and psychologically enjoyable. But you have to be careful to subtract from the rest of your daily eating.
If you are aiming for 1,800 calories, and you eat 300 calories in the grocery store and 500 calories during happy hour, that leaves you with 1,000 calories to be spread across three meals, and that doesn't include the drinks at the bar.
There is also the psychology of the free food. It's free, so you are inclined to eat more than you otherwise would. But that can be dangerous to your overall diet.
If you honestly don't run across extensive amounts of free food, then an occasional indulgence isn't a big deal. It might even be your indulgence for the week. But many people have such temptations as a regular part of their lives.
I recall one such evening on a business trip to Atlanta. I was getting reimbursed for my food expenses on this trip at $40 a day. Breakfast and lunch were covered that day, so I could spend all the money on dinner.
But I decided to get my money's worth. After the meetings, I attended an Atlanta Braves game where I had my share of ballpark food. I had a good-sized, ballpark meal, probably a hot dog or two and nachos with a soft drink.
I had plenty of "food money" even after filling myself at the ballpark. So I decided to do a late dinner at a steak place in downtown Atlanta. There was no reason to be eating at that hour except that if I didn't, the money would have been lost. Essentially, the steak dinner was "free." But if I didn't eat it, I couldn't get the meal tomorrow.
So when I got back to the hotel late that night, I had consumed a lot of food. A regular dinner, plus steak, fries, and a couple of trips to the salad bar with more soft drinks. I can't even begin to think how many calories I had, and that didn't include breakfast or lunch.
I got to bed a little after 1 a.m., but unfortunately, my sleep was short-lived. About 4:15 a.m., the fire alarm went off. Twice. Besides being unnerved (we were pretty high up in the hotel) about the fire alarm, for some reason I had a difficult time getting back to sleep.
Having that much food resting in your stomach would make it difficult to go back to sleep. I finally drifted off to sleep about 6 a.m.
I certainly paid a price for having eaten all that food. I also probably gained a pound or two from that night, something I certainly didn't need at that point of my life. Even if there wasn't a fire alarm, I still ate too much food.
When I started to eat better, it was psychologically difficult to let go of the idea that even though it was free, I didn't have to eat it. Boy that was tough.
So now I do sample in the grocery store and may munch on a pretzel in a bar. But I factor that into the rest of my calories and cut back somewhere else in my diet -- most of the time. I do find that by being aware of it, so even when I do "cheat," I don't do as much as I used to do.
1/15/2008
Don't overdress your salads
The old adage of the salad dressing being one part vinegar to three parts oil with a few herbs and spices feels as ancient as black-and-white TV.
A sweetener and salt are rather prominent on salad dressing labels these days. And in "light" dressings, water is the primary ingredient. After all, water dilutes the fat content, making it "light."
Forgetting the obsession of putting sugar in everything for a moment, it's not really clear why a salad dressing, a product to put on vegetables, needs to have a sweetener. But if you are going to have a sweetener, it should be sugar, not high-fructose corn syrup.
I'm not normally crazy about "light" dressings, but for pasta salads, it works really well. Here is the label of the "light" dressing I have bought for awhile.
Five basic ingredients in this order: water, vinegar, sugar, soybean oil, and salt. Could do without the sugar and salt, but overall, not too bad.
Unfortunately, the manufacturer (which I'm not identifying here) changed the recipe for the dressing. Here is the updated label:
Five basic ingredients in this order: water, high-fructose corn syrup, distilled vinegar, vegetable oil (canola and/or soybean), and salt.
To start off, the sweetener is now the most prominent ingredient behind water. Think about this: it's dressing and vinegar and oil can only get as high as 3rd on the list. The new formula also has a higher sodium count (490 mg vs. 400 mg) and more sugars in the total carbs (4g vs. 3g).
A change for taste? No. Health? Not at all. Cost? Probably. Political pressures drive down the cost of high-fructose corn syrup, and instead of raising the prices, it's "easier" to reduce the quality of the product.
Now that I see the changes, I am done buying this product. Increased sales? Not in this household. I won't buy salad dressing with high-fructose corn syrup, and won't buy a dressing that puts the sweetener ahead of vinegar.
And that includes the new spray bottle dressings. A nice idea in theory, except that you do need some fat with the salad. The most prominent one is Wish-Bone (yes, I'm calling them out) that features high-fructose corn syrup. And again, the order is water, then high-fructose corn syrup. Ken's has a line of spray bottles that do feature sugar, which helps.
But if you truly need a spray bottle, buy an empty one, put in a flavored vinegar, and go to town. Mix in some oil, but play around with the traditional 3-1 ratio.
Salad dressings are supposed to enhance the flavors of the salad, not drown them in sugar and salt, or even worse, high-fructose corn syrup. Dress your salads, don't overdress them.
Five basic ingredients in this order: water, vinegar, sugar, soybean oil, and salt. Could do without the sugar and salt, but overall, not too bad.
Unfortunately, the manufacturer (which I'm not identifying here) changed the recipe for the dressing. Here is the updated label:
Five basic ingredients in this order: water, high-fructose corn syrup, distilled vinegar, vegetable oil (canola and/or soybean), and salt.
To start off, the sweetener is now the most prominent ingredient behind water. Think about this: it's dressing and vinegar and oil can only get as high as 3rd on the list. The new formula also has a higher sodium count (490 mg vs. 400 mg) and more sugars in the total carbs (4g vs. 3g).
A change for taste? No. Health? Not at all. Cost? Probably. Political pressures drive down the cost of high-fructose corn syrup, and instead of raising the prices, it's "easier" to reduce the quality of the product.
Now that I see the changes, I am done buying this product. Increased sales? Not in this household. I won't buy salad dressing with high-fructose corn syrup, and won't buy a dressing that puts the sweetener ahead of vinegar.
And that includes the new spray bottle dressings. A nice idea in theory, except that you do need some fat with the salad. The most prominent one is Wish-Bone (yes, I'm calling them out) that features high-fructose corn syrup. And again, the order is water, then high-fructose corn syrup. Ken's has a line of spray bottles that do feature sugar, which helps.
But if you truly need a spray bottle, buy an empty one, put in a flavored vinegar, and go to town. Mix in some oil, but play around with the traditional 3-1 ratio.
Salad dressings are supposed to enhance the flavors of the salad, not drown them in sugar and salt, or even worse, high-fructose corn syrup. Dress your salads, don't overdress them.1/08/2008
Resolve not to do resolutions
So on January 8, you probably have made your diet-related New Year's resolutions -- and broken them. Well, good.
You shouldn't have made resolutions anyway. Resolutions are for things you hope to accomplish, and if you don't, it's not a big deal. Following better nutritional habits shouldn't be geared toward January 1 or New Years Day, especially after you have likely just come down from the sugar and gluttonous high that was "the holidays." They are a year-round experience.
In the advertising world, jewelry stores hit before Christmas, car places hit before New Years Day, and diet centers advertise in the beginning of the year. "Starting a diet?" "Want to lose weight in the New Year?" "Follow us."
Weight Watchers is being nicer about it with an "anti-diet" mentality, but it still feels like the vultures are waiting to set out on the unsuspecting public.
This is why it's a really bad time to start focusing on the diet mentality. The Washington Post's Lean Plate Club issues a mantra of maintaining over the holiday period. Perhaps you should extend that a few weeks into January. After all, even if you are up 4 pounds over the holidays, the extra time gives you a chance to go for more after-dinner walks or fewer trips back to the kitchen for more food.
The Globe and Mail noted that "According to a report in the Journal of the American Medical Association, only one in four people who start a diet - be it low-carb, low-fat, even Weight Watchers - are able to stick to the plan closely for a full year."
So see -- you are already behind the 8-ball. Might as well enjoy the situation.
Another reason to avoid the herd mentality: More room, more space for when you do get there. Why go shopping at 5 a.m. on Black Friday when it would be the same if you shop 3 weeks later at 7 p.m.? Let the crowds go by. Even if you do get to the gym, you might not get your favorite piece of equipment. Wait a few weeks and you can just about have the place to yourself.
So you might wonder what I need to do in the New Year? Well, I have neglected the lifting I need to do to build my arm strength. And I'm probably hovering between needing to lose 7-10 pounds. But a calendar reminder won't help. It needs to get done and it will get done; if I lose half that figure by spring, I'll be in good shape. The sooner I start doing the free weights, the better off I will be.
If you need a date to help you focus, pick another starting point. Try the Super Bowl (February 3) or the Chinese New Year on February 7 (if you need a New Year theme) or Ash Wednesday (February 6), which is much earlier than normal this year.
So when your friends, family, or co-workers have set their New Years goal, and blown it you are still smiling because you haven't started yet, and you know that you are still further ahead.
1/01/2008
Whole wheat spaghetti worth the next step
I don't usually spark food trends. I follow them, sure, but I don't start them. An exception has been whole wheat spaghetti. Now whole wheat spaghetti is hip, even accepted in certain circles.
But it hasn't been easy to pull away from the white-flour classic. These hybrids that you see in the store are the worst of both worlds. You don't get the fiber you need, and the taste is different than you are used to getting.
My success with whole wheat spaghetti has come with a price. You have to eat your way through the initial product launches.
I do tend to be a spaghetti-a-holic, so shifting from the classic white-flour was a major step. But at the time, I thought adding more fiber would be a good thing, only if the taste would back it up.
The results weren't good for the first few times. It wasn't horrible, but the taste was a little off. I didn't particularly like the only brand I could find at that point. I wanted to keep trying, but I was willing to wait until I found something else.
Then stumbling in the "diet" section of the grocery store, I came across Pritikin whole wheat spaghetti. It was not what I had been eating, so I tried it. Much better, I thought. Still, the price was significantly higher than the regular white-flour spaghetti.
I also experimented around this time with Dreamfield's. Not quite whole wheat, but close in taste to what I had. Still, I wondered if whole wheat was going to be my future.
I liked the Pritikin enough to keep buying it, but I still hadn't made the total transition to whole wheat spaghetti.
By the time I had to make the series of life-long changes, I feared spaghetti would be gone for good. But when I realized that if I switched to whole-wheat spaghetti for good, I could keep being a spaghetti-a-holic, but with whole wheat and smaller portions.
Unfortuantely, good ol' Pritikin: soon after I started eating it, the brand went away. (This happens a lot to me.) The good news was by then, I found quite a few brands that I liked.
The taste of whole-wheat spaghetti is so good that I honestly would rather have the whole wheat brands. And it's great knowing I'm getting increased fiber.
And now there's whole grain spaghetti. Not just whole wheat but numerous combinations of grains. So far, the taste of those has been just fine.
Perhaps you need a transition. Avoid the whole-wheat blends (part whole wheat, part white flour) you see on the shelf. The transition can be buying one package of whole wheat spaghetti. Oh, one key tip: cook at least 1 minute earlier than the minimum time on the package.
Even if you eat the same amount of spaghetti, you will get more fiber. But since you'll be more full by eating whole wheat spaghetti, you might end up eating less. The cost differential has come way down, and if you do eat less, you'll find the costs to be similar.
You likely wouldn't make this move unless the taste and costs were similar. When you add in the increased fiber, and heartier taste, whole-grain pasta (whole wheat or otherwise) is a smart way to eat better without too much sacrifice.
And now there's whole grain spaghetti. Not just whole wheat but numerous combinations of grains. So far, the taste of those has been just fine.
Perhaps you need a transition. Avoid the whole-wheat blends (part whole wheat, part white flour) you see on the shelf. The transition can be buying one package of whole wheat spaghetti. Oh, one key tip: cook at least 1 minute earlier than the minimum time on the package.
Even if you eat the same amount of spaghetti, you will get more fiber. But since you'll be more full by eating whole wheat spaghetti, you might end up eating less. The cost differential has come way down, and if you do eat less, you'll find the costs to be similar.
You likely wouldn't make this move unless the taste and costs were similar. When you add in the increased fiber, and heartier taste, whole-grain pasta (whole wheat or otherwise) is a smart way to eat better without too much sacrifice.New column debut
Today (and every Tuesday), we will run a new column on how to navigate the delicacies of trying to find the Balance of Food. We hope you enjoy the new segment.
All pictures are © to the author of Balance of Food unless otherwise noted.
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12/31/2007
Change in focus
After a few years of linking to fun food stories in the extreme, I am shifting the focus of the Balance of Food. Most of what you see will be weekly essays navigating through the difficult daily task of balancing food and nutrition. I will add my personal perspective so hopefully you can learn better from my steps through life.
12/12/2007
Truly large meals
This piece from Greg Beato in Reason magazine highlights the phenomena of gigantic meals.
As we have discussed here before, it's just a combination of the extremes Americans take and a backlash from "rabbit food."
But Beato did shine a spotlight on one challenge meal. Challenge meals are essentially free if you eat them in the alloted time. Usually, it's a steak or giant hamburger at stake, but some offers include sides.
The challenge at the Big Texan Steak Ranch in Amarillo, Texas is eating a 72-ounce sirloin steak, baked potato, salad, dinner roll, and a shrimp cocktail in 60 minutes or less. Minus the steak, you have a pretty nice meal. With the steak, you need talent and a little luck. Beato notes that meal has as many calories as 10 Big Macs. And Big Macs have more calories than you might think.
Moderation!
12/08/2007
Can't live on airline food alone
Normally, I try not to pay attention to food I get on airplanes -- mostly so I don't start crying.
But with my first trip on Southwest, I was curious as to what I would get. Known for its peanuts, I was disappointed to find the peanuts coated in several sources of sugar. I didn't write them all down, but there was sucrose and brown sugar. "I can't eat this," I thought to myself. "Way too sweet."
Fortunately, my hunger didn't rest on getting anything significant from my "travel snack box." The thin salami probably went over well with many travelers, but it had no appeal to me. I saw smoked salmon jerky in Oakland, and the idea of eating processed salami wasn't appetizing.
The 100-calorie pack of "Chips Ahoy" was intriguing in that I had never tried them. What a waste. Yes, it's only 100 calories. But they had no taste. None. I would have liked one Chips Ahoy cookie, regardless of how many calories it would have provided. At least there would have been taste involved.
Finally, the piece de resistance: breadsticks, sort of, and processed cheese. Woooo! After the rest, this was manna. It was lifeless, tasteless sticks of white flour, but the cheese was a little fun.
I loved my trip on Southwest, but I will stock up on sandwiches. I had a Potbelly from Midway (Chicago) and a tremendous roast beef sandwich with extra horseradish on sourdough from San Francisco airport (Jackie's Deli?). Much much better eating fare.
12/05/2007
Fast food heaven
Heaven is such an overused word, yet heaven does apply here.
I took a recent trip to San Francisco, where I got to sample In 'n' Out Burger, Carl's Jr., and the classic Jack in the Box. These pictures are from the actual locations I ate at in San Francisco.
The first stop was In-N-Out Burger.
This was my very first trip. This location is actually in the Fisherman's Wharf area. (You have to be fast-food hungry to eat burgers surrounded by fresh seafood.)
I went with the secret menu. I went Double Double (two patties), Extra Toast (buns toasted longer), and Fries Well (well-cooked fries). I also got grilled onions and the special sauce.
It was the fanciest burger I have ever had from a fast food restaurant. It tasted freshly made, the meat perhaps a bit overdone (as most fast food burgers are). I wasn't salivating for it, but it was better than most. The fries were truly well-done, but not as much fun as Steak 'n' Shake.
I also got the chocolate milkshake, which I rarely do these days. That was good, for sure.
Overall, a good fast food meal. I didn't feel weighed down by it like the more popular fast food places. Good thing that was true: I spent the afternoon going to Sausalito and walking the Golden gate Bridge and back.
Carl's Jr. was next. Wheile I technically haven't been at a Carl's Jr., I have been at Hardee's, its not-so-distant cousin. The staff at In-N-Out was extremely pleasant -- you can tell they are paid well and take their responsibilities seriously. I had a difficult time communicating with the person taking my order.
I had the portabello mushroom Six Dollar burger they had on special. I could taste the mushrooms, and again, like the In-N-Out burger, an above-average fast-food burger. The fries were OK and not so warm.
Jack in the Box was the only one I had experience with previously. Regular readers know I have eaten in Jack in the Box locations in California, Texas, Illinois, and Missouri. But adding San Francisco to the list was appropriate to round out the trip.
This was the truest urban location I had tried. My Texas experience was Dallas, but this was the most crammed space I had encountered.
I had the sirloin burger, a departure from the usual sourdough burger I usually ordered. I do get the irony of not getting sourdough in San Francisco, land of sourdough. But I also got the sirloin burger to get the Holiday Jack car antenna ball ornament.
The burger had a high quality to it, but got lost in all the toppings, including grilled onions. The food was typical Jack, though I probably would go back to the sourdough burger. Fries were good, but not great.
I really wanted In-N-Out to be awesome, and it was good, not great. Carl's Jr. suffered on several fronts, though steps ahead of the two most classic chains. Jack in the Box is normally well above average, but this stop was not on par with the other Jack visits.
The place I wanted to try but didn't was Custom Burger. They had high-scale burgers with quality toppings and lightly sea-salted fries. It sounded like what I really wanted these fast food places to be: a burger to make me salivate, fries hot and crisp.
But if I lived in California, and needed a fast-food fix, In-N-Out and Jack in the Box would satisfy my needs.
This was my very first trip. This location is actually in the Fisherman's Wharf area. (You have to be fast-food hungry to eat burgers surrounded by fresh seafood.)
I went with the secret menu. I went Double Double (two patties), Extra Toast (buns toasted longer), and Fries Well (well-cooked fries). I also got grilled onions and the special sauce.
It was the fanciest burger I have ever had from a fast food restaurant. It tasted freshly made, the meat perhaps a bit overdone (as most fast food burgers are). I wasn't salivating for it, but it was better than most. The fries were truly well-done, but not as much fun as Steak 'n' Shake.
I also got the chocolate milkshake, which I rarely do these days. That was good, for sure.
Overall, a good fast food meal. I didn't feel weighed down by it like the more popular fast food places. Good thing that was true: I spent the afternoon going to Sausalito and walking the Golden gate Bridge and back.
Carl's Jr. was next. Wheile I technically haven't been at a Carl's Jr., I have been at Hardee's, its not-so-distant cousin. The staff at In-N-Out was extremely pleasant -- you can tell they are paid well and take their responsibilities seriously. I had a difficult time communicating with the person taking my order.
I had the portabello mushroom Six Dollar burger they had on special. I could taste the mushrooms, and again, like the In-N-Out burger, an above-average fast-food burger. The fries were OK and not so warm.
Jack in the Box was the only one I had experience with previously. Regular readers know I have eaten in Jack in the Box locations in California, Texas, Illinois, and Missouri. But adding San Francisco to the list was appropriate to round out the trip.
This was the truest urban location I had tried. My Texas experience was Dallas, but this was the most crammed space I had encountered.
I had the sirloin burger, a departure from the usual sourdough burger I usually ordered. I do get the irony of not getting sourdough in San Francisco, land of sourdough. But I also got the sirloin burger to get the Holiday Jack car antenna ball ornament.
The burger had a high quality to it, but got lost in all the toppings, including grilled onions. The food was typical Jack, though I probably would go back to the sourdough burger. Fries were good, but not great.
I really wanted In-N-Out to be awesome, and it was good, not great. Carl's Jr. suffered on several fronts, though steps ahead of the two most classic chains. Jack in the Box is normally well above average, but this stop was not on par with the other Jack visits.
The place I wanted to try but didn't was Custom Burger. They had high-scale burgers with quality toppings and lightly sea-salted fries. It sounded like what I really wanted these fast food places to be: a burger to make me salivate, fries hot and crisp.
But if I lived in California, and needed a fast-food fix, In-N-Out and Jack in the Box would satisfy my needs.11/20/2007
Let us be thankful for food every day
I wrote a food-related piece for another blog (Last Chance Democracy Cafe), helping out a fellow blogger (he doubles as an attorney in real life).
I was asked to write two Thanksgiving-related pieces, and made one of them about food.
I pulled this paragraph from an article referenced in my blog entry.
"The U.S. Department of Agriculture's annual hunger survey released Wednesday showed that more than 35.5 million people in the United States were hungry in 2006. While that number was about the same as the previous year, heads of food banks and pantries say many more people are seeking their assistance."Those of us with food get so much on our plates, while others don't have much or none. This isn't said to make you feel guilty for your Thanksgiving dinner you are about to plow into on Thursday. What it says to me is that we should think about this topic year-round, not just in late November.
11/07/2007
When you're not really getting what you thought
Free samples are a way of getting nutrition without paying for it. Well, you can't get THAT much nutrition.
In my "trying to be better" method, I don't cling onto free samples as much, since everything I eat, counts.
But I do have some observations from recent episodes:
* I tried this great organic granola, and I don't normally eat granola. I tried a flavor I wasn't used to (cherry vanilla) and it was extremely good. I took the coupon, but never found the product in the rest of the store. I suppose I would have tried harder to find the product if I could eat more granola, but it had so many carbs for 1/2 cup size.
* I tried frozen fettucine alfredo. They did cheat a bit and added lemon chicken, but I could see that being a quick dinner. I am wary of cooked pasta since most companies don't understand al dente, the true way of doing pasta. The pasta should have a little bite. I love the "pasta nazis" who insist on this cooking shows that pasta must be cooked according to directions. Al dente means undercutting the time to the benefit of your taste buds, especially for whole wheat spaghetti. But this fettucine wasn't too bad.
* I tried two different blueberry/pomegranate juice blends in two different stores. The first one was more about the blueberry/pomegranate taste, a bit intense with an edge toward a pomegranate taste, but I could taste the blueberry. I felt like I truly got both juices in a taste. The second one was a national company (Minute Maid) 100% juice blend. I was quite wary: don't trust juice blends since they tend to be dominated by high-sugar juices such as apple and grape. Sure enough, I read the ingredients and apple and grape were at the top.
Still, I had to try it. I drank some, and the woman asked, "What do you think of the taste?" I said, "It has no taste." It really didn't: no blueberry, no pomegranate, no nothing. It was "drinkable" but I would buy the first one in a heartbeat. The first one was too strong, but at least I would know I would get the antioxidants.
I could see someone tasting the Minute Maid brand, and thinking if they didn't like it, saying, "I don't like blueberry and pomegranate." Sure after trying that, I might have said the same thing. But since I had a more authentic version, I knew better.
There will always be things we don't like. And a lot of people can't take the true taste of blueberry and pomegranate; they are intense. But make sure you are trying the real thing before you decide.
11/01/2007
Banning cupcakes?
Does banning cupcakes solve childhood obesity and Type 2 diabetes? Not likely, but it was fun to watch "The Daily Show with Jon Stewart" take on the subject. Reporter Rob Riggle pretends he's a doctor in the report.
Huntington, NY is battling over whether to ban cupcakes. But the funny part comes from an "expert."
Meme Roth, public health advocate, says in the piece that cupcakes are killing our children, and equates antifreeze with cupcakes. She agrees that eating a cupcake is like putting a gun in your mouth.
Moderation, "chastised" in the segment, is the actual solution. Banning cupcakes only makes them more enticing (it's the American way). Besides, cupcakes taste good.
10/28/2007
Eating on the run, part II
So what do you eat on the run? Didn't get much response to that question when I asked it earlier.
It's probably since you didn't want to give up your secrets. ;)
No, seriously, it's a tough pick. If you had the time, you would fix something to then have with you. Sometimes, I have to eat dinner by a certain time. Otherwise, it throws off my body chemistry (it's not good).
I get frustrated with eating crap because I'm on the run. I could do fewer things, but life would be more boring.
10/23/2007
Eating in Cincinnati
I seem to make lousy food choices on vacation. I had in my mind to eat better than normal -- at least normal by traveling standards.
There were certain meals that had to be done: ribs at Montgomery Inn and 4-way chili at Skyline. I would have had 5-way, but I'm not much into beans (the other 4 ways are chili, spaghetti, onion, and cheese).
But there were choices made by stress and tension (yes, even on vacation). Two meals went not as well based on going against my hunch, or having my hunch thwarted. I even drooled over a Brazilian steakhouse that wouldn't have appealed to my vacation partner.
I had one smart moment. I ate lunch at the Cincinnati Zoo. I needed a semi-normal meal. I wanted to find a place near the zoo to have "real" food, but trust me, not a lot around the zoo. I felt like I was destined for chicken fingers.
The signs in the food hut pointed to baskets. Meat, fries in a basket. I was not encouraged. Then I saw hidden down below. Sandwiches. One with black forest ham and real lettuce. Yes, with fries in a basket and a pickle. But I still felt pretty good about that pick.
And one golden moment. I've been a fan of Diners, Drive-Ins and Dives. We were driving back on I-65. I knew Lafayette and West Lafayette were the best shot for food. As we got closer, I remembered there was a place in West Lafayette from that show. But I could not remember the name of the place. So I figured we'd drive into town, find a good spot, and ask.
My vacation partner was a little skeptical, but also willing to go for it. I asked the guy at the service station nonchalantly that we were trying to find a place to eat but I didn't know the name. Then sheepishly, I noted that I had seen it on the Food Network.
"Oh, yeah. The Triple X." So that was the name. His directions were excellent, which was good since it was the first time driving through West Lafayette. This place was cool, and even if it was fast food, it was fresh, well-prepared, and yummy. I even indulged in a XXX root beer, knowing they made it with sugar, not HFCS. Very good. Difficult to get a good root beer with sugar.
Yes, vacations are good for making bad choices for food. As long as I score a few victories, I guess it would even out.
10/14/2007
Curing "Bad Habits"
As I have been struggling with remaining good, it was perhaps the appropriate time to see "Bad Habits," a film from Mexico.
Anorexia, bulimia, and mother/daughter issues were full-on display in the film. Add in themes of religion and water, and you have a movie.
What is a little surprising is that the perception of these issues is that they are mostly Caucasian. You don't think of Hispanics or African-Americans or Asians as having these issues as significantly as white girls.
As a guy going through this, it's clear that females have a different perspective on body image and weight. Women have more outlets for their frustration, but they also have much more of a burden.
The mother/daughter dynamic is powerful and disturbing. As the mother loses weight, she yells and screams at the daughter about needing to lose weight. When you look at the daughter, she looks average, but the mother gets excruciatingly thin.
One "tip" from the movie involved a scene with two young children, a boy and a girl, about 7. Both are in this weight-loss, Jenny Craig type system. The boy teaches the girl that the way to lose weight is to take something you like, chew and chew and chew and then spit it out.
It sounds so amazingly simple. We get the taste for things; we want our taste buds to experience the dish. Swallowing is the problem.
I don't know whether that would work, and we are certainly not endorsing this technique. Just passing it on. And if it does work, let us know.
10/10/2007
Picky eaters could be an inherited trait
Good news for those of us who suffered with being picky eaters. You might be able to blame your parents, or some other relative.
This story in The New York Times goes into more detail. According to the report in the story, 78 percent is genetic and the other 22 percent environmental.
While I was quite a picky eater, I'm not even in the same league as the kids in this story. I wasn't confined to colors or textures, though some textures threw me off. I would also argue that I would have liked more foods, as a kid, if my father hadn't been more concerned about expressing his anger than in helping a confused child like more foods. (Therapy moment over.)
10/09/2007
Recipes from Congress
Could not resist this collection of recipes from Congressmen and Senators.
Generally speaking, they aren't healthy, but hey, it's a chance to make something inspired by some of the 535 people in Congress.
Besides Larry Craig's Super Tuber, perhaps the most disturbing one is Grape Dogs from Steven C. LaTourette. Here is the recipe:
2 bottles of Heinz chili sauce
One 8-ounce jar grape jelly
2 packages of hot dogs, sliced into 3/4 to 1-inch pieces. Mini, bite-sized hot dogs can also be used.
Heat chili sauce in a medium saucepan until boiling. Blend in the jelly and stir in two packages of your favorite hot dogs, sliced. Simmer on low heat for 20 minutes. Serve warm on toothpicks. Grape dogs can also be prepared in a crock pot.
Not my cup of tea.
10/02/2007
What to eat on the run?
The image I notice that keeps bugging me is people eating food in a car. I don't blame them; when I had a car, I would eat in it.
But we shouldn't have to rush through not-so-great food. We should take our time with not-so-great food. No, seriously.
Even without a car, I still have times when I need to grab food that isn't great and wolf it down. The speed isn't so much the problem as the quality of food.
So what do you sneak in your purse or briefcase or bag to keep you going when you are on the run? Let us know.
9/22/2007
Indulgence can be OK, even if it involves duck fat
I love headlines like this. . .
Yes, duck fat was involved in my Saturday indulgence. This restaurant called Hot Doug's serves French fries cooked in duck fat, but only on Fridays and Saturdays.
To give you an idea on how popular this is, I actually waited about 20 minutes for a fast-food meal just to get inside the place.
They also serve gourmet sausages, including buffalo. But the line is for the duck fat fries.
There is a genuine difference in taste; they taste better, richer, beyond the normal fry. I also like how they are cooked well, where so many fries are not. There was too much salt, a usual complaint of mine. With the duck fat, there is plenty of flavor without resorting to TMS (too much salt).
For a container that can feed 2-3 people, the cost is $3.50 and worth it.
But it comes at a difficult time for me. I have had too much gastronomic fun this summer, mostly due to stress and depression. So I've been trying to be better. And I have been good, but I needed a treat.
With my duck fat fries, I had a chicken sausage with mustard, relish, and cooked onions. For non-Chicagoans, we should point out that the relish is bright green for reasons that aren't clear to me. The dog was tasty at $3.50, the buffalo was $7. Maybe next time.
But an occasional treat is vital to maintaining success weight-wise. And I got in a lot of walking on Saturday (this isn't convenient to get to). So have a little fun, duck fat not necessarily required.
9/19/2007
Going off on fast food ads
As regular readers know, I have a love-hate relationship with fast food. And few categories of advertising interest me than fast food.
Mark Morford writes for the San Francisco Chronicle on topics he sees fit. In this piece, he takes off on the Baconator ads from Wendy's. While I don't necessarily agree, I found this column to be hilarious.
This is the thing that gets me. The imagery fast food restaurants use does not get me to go. Nostalgia can, definitely. But no major fast food place has a burger that is juicier than I can make at home. When I do it at home, it's fresher and no microwaves are ever used. It is cooked to the temperature I desire, a healthy medium-rare. And the toppings are going to be high-quality.
The French fries are a different story.
9/12/2007
Eating north of the border
Food thoughts from my vacation to Toronto. . .
-- The city has a multiplex on Richmond Street where you can get fast food in the theatre. it's the first place I have seen this phenomenon. Burger King, Pizza Hut/KFC were in the multiplex. The thought of smelling a Whopper or Personal Pan Pizza while watching a movie didn't seem tantalizing. But I like the idea that you can if you want to.
Then again, the prices might scare you. The Whopper cost $3.99 Canadian and a Whopper Value Meal was $9.99 Canadian. (For the first time in about 31 years, the Canadian dollar is virtually the same rate as the U.S. dollar.) I know Toronto is the most expensive city in Canada, but that seems a little high.
-- The bargain end was a $.99 cranberry/lemon muffin at a local bakery in the St. Lawrence Market. Freshly baked and enough to last you until lunch, it was an unexpected treat. I almost got the peameal bacon sandwich: back bacon with a cornmeal crust on a soft roll. Tempting but not for breakfast.
-- I indulged more than usual in French fries and Coca-Cola, since the Canadian rules applied. Ketchup that tastes like ketchup due to there being no high-fructose corn syrup. Coca-Cola for the same reason. I set good limits and followed them.
-- When you are on vacation, sometimes you walk too much and realize you don't know what you will do for dinner. My first full day was like that: then again, I sat through 2 movies and a football game, so I was plenty tired. I was in the mood for steak. I stumbled upon a place that seemed OK, except. I walked in and I heard a really bad pop song on the radio. Didn't seem like the thing to hear in a steakhouse.
I sat down because I was tired and didn't want to try somewhere else. I asked for water. The waiter gave me a choice that perplexed me. I said just plain water. He reasked his question. I confess I can't repeat it back, since I never understood the question. I think I finally answered his question since he left. The guy next to me tried to explain, but I didn't get it, except to know they were trying to sell me water I didn't want. So I left.
It took me a while to find the other steakhouse I had noticed. It was The Keg, a place I had eaten at in Vancouver. What a difference.
I sat at the bar, was treated really well from the start, filled my water glass a lot (I had walked a lot), and even turned on the Blue Jays game for me. The two ladies sitting at the bar were lovely company. The meal was perfectly done, not a single complaint. Nice to find when you are on vacation.
-- I'm not the most adventurous eater. But in Toronto, there are so many different ethnic restaurants to choose from. I even saw a Somali place on the way from the airport.
There are two Italian areas. Tried a place in each area and had nice success with both. Sometimes, just walking around the neighborhood is the best way to find a place.
-- Poutine was everywhere. I have dealt with the oddities of what Ontario residents put on their fries. I didn't have it this trip, but there's always next time.
9/07/2007
School lunches around the world
Mothers around the world struggle to determine their kids' lunches for schools. And most of the world doesn't have access to Lunchables (it's true).
Here's a sample of lunches from around the world. The one common theme from these examples is that children's nutrition is vital to the learning process. It's difficult to imagine, given the horror stories we hear about 20-minute U.S. school lunch periods, of the idea of multiple courses, as in France and Italy.
I'm not in school, and I swear every Sunday night, I wrestle with what to do about my own lunch.
9/01/2007
Ordering HFCS at a restaurant
Can you imagine ordering high-fructose corn syrup in a restaurant. "Yes, I'd like to have the high-fructose corn syrup on the side." "Can I get that with extra high-fructose corn syrup?"
As the regular readers know, I try to stay away from HFCS and feel like I do a pretty good job. Then I came across that statistic in Michael Pollan's "Omnivore's Dilemma." Of the 69 items at McDonald's, 45 of them contain high-fructose corn syrup. "Wow" doesn't cut it.
The obvious items would include soft drinks, dressings, and ketchup. But then I realized the buns for the hamburgers probably have HFCS. I can't speak to the chicken nuggets and the French fries, but who knows.
So unless you are in a restaurant that bakes its own bread, you are probably eating bread with HFCS in it. I like to bring my own ketchup when possible, but I know that many times, I just eat the ketchup there on the table with the HFCS.
If you are trying to stay away from HFCS, whether it's a strong preference, concerns about health and taste, or even an allergy to corn, you really want to know whether a product has HFCS.
The best advice is to eat as little as possible, or move away from the United States.
8/31/2007
Bacon and chocolate??
Yes, there is a candy bar, a little expensive, but you can combine bacon and chocolate.
The candy bar from Vosges Chocolate offers applewood smoked bacon, Alder smoked salt, and deep milk chocolate.
We wonder if there was a collision between the two food giants as demonstrated in the Reeses peanut butter cups commercials of a long ago era.
As soon as I can come up with $7, I might give this a try. Then again, I could buy a pound of bacon and dip it in chocolate for about $7. Still, if someone offered it to me, I would eat some.
8/28/2007
'Overfed and undernourished'
An excellent letter to the editor on the role government plays in our horrible diets. The letter to the Chicago Tribune is from Connie Diekman, president of the American Dietetic Association.
If you've read Michael Pollan's "Omnivore Dilemma," you have some understanding of a system that feeds corn to animals that can't normally digest corn. A system that is pro-corporation, anti-farmer, and ultimately, anti-consumer health.
As she points out, "Today most Americans are overfed and undernourished. And the nation's farm policies, which tilt the equation for farmers to produce more commodities for industrial users and processors rather than nutritious foods for people to eat, contribute to this lamentable situation."
The overfed and undernourished line is so obvious. Yes, food is cheap, but it costs us all in the end. And the food is cheap because corn products are subsidized. Notice that the price of milk is climbing due to the rise in the price of corn. This is about high-fructose corn syrup and so much more.
8/27/2007
Dunkin' Donuts getting rid of trans fats
Dunkin' Donuts is following the train of fast food restaurants and calling for virtual elimination of trans fats. The chain has noted that its trans fat levels will fall below half a gram per serving.
The chain says its menu will be "zero grams trans fat" by Oct. 15 across its 5,400 U.S. restaurants in 34 states.
While difficult to imagine the doughnuts would ever be healthy, they technically will be healthier. So when you do get an occasional craving, it will be less bad for you.8/22/2007
Deep-fried Pepsi balls
State fairs don't always offer nutritional fare. In fact, they usually lower themselves to borderline disgusting levels.
This New York Times article has a lot of fun with the fare at the Indiana State Fair. But what is truly precious is this picture that went with the article.
We want to give full credit, not smaller type, to Darron Cummings/Associated Press for this picture. It's that good.
Be sure and look carefully at the picture since it gives you the recipe for Deep-Fried Pepsi balls. As if you don't already have enough sugar and fat, you can get your Peps i balls topped with cinnamon sugar, drizzled Pepsi syrup, and whipped cream.
I would prefer Deep-Fried Coke or Dr. Pepper, but only if I could get the syrup without high-fructose corn syrup.8/21/2007
McDonald's doing much better in NYC
Let's make it clear that as much as we bash McDonald's, we will praise them when they do well.
According to the CSPI, despite the fact that New York City banned trans fats, you are still getting some in your French fries. But in the CSPI test where it had independent laboratory analyze the samples, McDonald's did significantly better.
Burger King scored 3.3 grams of trans fat and Wendy's had 3.7 grams of trans fat, while McDonald's had 0.2 grams of trans fat. (Wendy's did have a significantly larger amount of fries.)
You are asking: "Gee, they banned trans fat. Why is it still there?" The likely answer is that partially hydrogenated oils are being used in the par-fry process, where French fries are pre-fried before they are shipped to the restaurants.
While technically fulfilling the law, Burger King and Wendy's are certainly violating the spirit of the law. And consumers are getting misled.
Kudos to McDonald's for doing it right in NYC. Now, do it everywhere else and we'll truly be happier.
8/19/2007
So how much HFCS do you eat?
Those who have tuned into this blog knows I'm not crazy about high-fructose corn syrup. Whether you think it's horrible or wonderful (well, maybe not wonderful, but OK), you should at least know how much HFCS you eat.
If you regularly eat ketchup or regular U.S. soft drinks, you probably get healthy doses of HFCS. But virtually all hot dog buns have it.
I noticed a blueberry syrup at the breakfast bar at a Midwestern family restaurant over the weekend. The first 2 ingredients were high fructose corn syrup and corn syrup. Yes, the word "syrup" is in both, but the blueberry part was a bit further down.
So take the opportunity to read a few labels -- look to see how much HFCS you eat, or at least, to see how many food items you eat that contains HFCS.
As much as I try to avoid it, I know I do consume some, but it's mostly ketchup in restaurants and most hot dog buns. I used to down tons of soft drinks, so I'm sure I have consumed multiple pounds. I don't honestly have an idea of how much. All I know is I feel better now that I have sharply reduced the amount. I would love to reduce it more, but that would require substantial changes.
8/16/2007
Summer food item: Potato Lollipops
Summertime and fair time are great times to eat fun disgusting things.
Today's latest find comes from the Iowa State Fair: Potato Lollipops.
As the state fair admits, the lollipop "features four thick slices of Russet potato deep-fried and on-a-stick with a variety of dipping sauces."
It's good when you walking around to be able to have the food on a stick, especially with the dipping sauces to be held in the other hand.
The great thing about potatoes is that they are fun to eat covered in some other fat, fun flavor. For example, this Chicago chain features fries covered in melted bleu cheese, bacon, green onions, a cup of Alfredo sauce, and garnished with tomato. (What is that tomato doing there?)
The Iowa State Fair is also offering as a new entry this year, the X-Treme Fries – covered with chili, cheese, and topped off with jalapenos.
And this entry is a reminder that other countries have an unique view on what should go on fries.
8/14/2007
Going from 11th to 42nd in life expectancy
As this article points out, the United States has dropped from 11th to 42nd place in the last 20 years in the world rankings on life expectancy. This cartoon above from Andrew Wahl illustrates why, perhaps, this has happened. All he is missing is the chili and/or nacho cheese stains on his shirt. Note: I do have a relationship through my day job with Wahl. Then again, it's a great cartoon.
8/13/2007
Curves, and the marketing of diet foods
When the Atkins craze hit, the one thing that really annoyed me was the products. How you not only needed to follow this carb-deprivation plan, but also you had to do it with those products.
The sincerity of a diet program can be measured in whether it tries to sell you food.
Now, Curves is at it with breakfast cereal. I saw the two flavors: Whole Grain Crunch and Honey Crunch. I see from the Web that they also have chewy granola bars in Chocolate Peanut and Strawberries + Cream.
I have not looked at the ingredients for the bars, but of course, I had to read the ingredient list for the cereal. I saw one ingredient that shouldn't be in a breakfast cereal: sucralose. The honey version had sugar and sucralose.
So we have an extra sweet cereal, which will make you want to eat more. If anything, breakfast cereal needs to be less sweet. If you need that much sweetness in the morning, have a piece of whole wheat toast with natural fruit spread.
I understand the idea of "extending a brand" with marketing. Weight-loss centers apparently don't make enough money. But at least put out a product worthy of your audience.
Not to talk up brands, but Special K is a cereal targeted at diet-conscious women. It doesn't have to resort to cheap tricks such as artificial sweeteners. There are other reasonably healthy cereals that could accomplish the same idea (Cherrios, Wheaties) that have the whole grains the Curves cereal promises without artificial sweeteners. And this doesn't even take in healthier, lesser-known cereals.
If a diet center helps you get into better shape, good for you. But this cereal isn't going to help.
8/09/2007
Slow food: Trend or a better way
Now that slow food is becoming part of the food conscience, I'm still not sure where I stand.
This is one of many articles touting the praises of slow food. I do think locally grown food tastes better since it's picked at its ripest point. But the obsession with which slow food fans treat food isn't terribly realistic for the modern world.
If we hold it up as an ideal, great. If we try to pressure the working mother of 3 small children that processed foods are evil, it won't work.
Lead by example; speak positively of the virtues, and more converts will come around. Slow food isn't a bad philosophy, but it won't work as a religion.
8/07/2007
Best walking cities
We don't normally talk about exercise, since we are more concerned with food. However, just about everyone walks. So I thought it would be fun to run the list of the Top 100 walking cities.
I have no idea of the criteria, and certainly weather has to be a factor, yet Madison, WI, won the top spot in the upper Midwest.
Still, Austin, San Francisco (love those inclines), Charlotte, and Seattle round out the top 5.
Chicago finished 62nd, one spot behind Los Angeles. People from LA tell me the city is not friendly to walkers, but to beat out Chicago says something since Chicago is very walkable.
This site is good to see how walkable your area is, especially if you don't live in a big, fancy city.
7/29/2007
Don't need cheap gimmicks to lose weight
Like most men, I fall asleep on the couch while watching TV. Saturday night, I woke up from my unplanned nap and Extra was on my TV. BTW, this is proof I was sleeping because I had to think for a second what was on the TV that caused Extra, a show I would never normally watch, to be on.
Being still a little tired, I didn't change the channel fast enough. But when they started talking about diets, I started to pay attention.
This guy had invented a set of discs called Portion Pals. You get 5 "food management discs" for $17.98 plus tax and shipping. Apparently, Halle Berry and some rap artist use it, too, hence Extra's keen "journalistic" interest.
There is a lot of money to be made in the diet industry. And this fell right in the middle of the pack. The demonstration of the product in the middle of the segment (commercial??) wasn't terribly awe-inspiring. The suggestion was that you put a piece of meat on the disc to then cut away to the proper size.
The image of a deck of cards is quite useful, especially when you have a deck of cards. If you already have a deck of cards, the cost (including tax and shipping) is $0. If you don't have a deck of cards, you might have to buy a pack (retail cost unknown, but less than $17.98). And as an extra non-TV bonus, you get cards to play games, such as poker, solitaire, and hearts.
These products are advertised as "America's #1 Weight Loss Tool." Unfortunately, the "tools" are those trying to sell such a cheezy product.
Despite the celebrity use, you can accomplish the same thing with much less money and more pride. Generally speaking, the portions you eat, your neighbors eat, and America eats are larger than you should eat. If you cut a portion in half, even if you have no depth perception whatsoever, you will be better off.
7/26/2007
Are your friends really making you obese?
Despite the hype behind the study, it's not as bad as you think. But you do need to keep an eye on the situation.
The news deep underneath the study is that as your friends lose weight, you will, too. That's the best news. If your dear friend loses weight, regardless of the distance involved, that person will tell you, and likely share how they did it.
I inspired people when I lost weight, and I was glad to do so.
But if your dear friend struggles, you might develop a notion that weight can't be fixed, and you both share a pint of ice cream and cry over troubles.
Perhaps these examples are too anecdotal, but it has some basis for this study. There are no physical elements to this study: no food patterns, no exercise habits, no health histories. The relationship is psychological.
Not to single out females, but women generally incorporate a friend when they lose weight, using each other as inspiration. It may be easier physically for men to lose weight, but psychologically, women have huge advantages.
For the record, I am not knocking the study. I think it confirms what we already thought. But I am criticizing the hype and the shallow coverage from the media.
So get a friend and get them walking, cut back a bit on the food, and see if the good part of the study can come true for you.
7/18/2007
Obesity tax
Ran across this article thanks to the Lean Plate Club (yes, I do a lot of reading).
His analogy to smoking and obesity is a bit off. You don't have to smoke, you do have to eat. And yes, the costs of obesity are only going to get worse.
But does the badgering that smokers have received in the last few decades apply to those "larger than they want to be"?
There are a handful of ways to quit smoking, but tons of ways to lose weight. Instead of punishing people, let's try something positive. After all, even if you are a smoker, your teasing level isn't all that high, and likely didn't start until adulthood. If you've always been the fat kid, you've been that way for a lot longer, and subject to much more ridicule than the typical smoker.
Plus, any fast food tax punishes those who indulge occasionally, and might even punish someone picking a salad for those places. These are not "punishable" behaviors.
Yes, something should be done. But this isn't the way to go.
7/13/2007
What is in a Twinkie?
The Twinkie is an all-American treat, but what goes in an American Twinkie?
This article notes a new book about that phenomena: Twinkie, Deconstructed: My Journey to Discover How the Ingredients in Processed Foods are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats by Steve Ettlinger.
Though I grew up on Twinkies in the U.S., I don't eat them anymore. Unless they're fried, and it was only that one time.
I have discovered something better: the Twinkie -- as made in Canada. If you think the U.S. Twinkie tastes overprocessed, you might really like the Canadian version.
As much as I like the Canadian Twinkie, it tastes a little dry. But it tastes like a sponge cake with cream filling, and doesn't put me into a sugar coma. It's actually a light, refreshing snack -- words that can't be spoken about the U.S. Twinkie.
I realize that getting Canadian Twinkies requires actually going to Canada, but if you live near there or are there on vacation or business, buy yourself a Twinkie. When you do, you'll ask, "Why can't I get that here?"
7/08/2007
Science of Speed Eating airs on TV
Yes, we are obsessing about competitive eating. But this is the biggest week of the year for this sport. And the National Geographic Channel is having a special on competitive eating, "Science of Speed Eating."
I discovered that I actually have this channel, so I am going to watch the special. This article gives a nice preview.
And you have this channel, please chime in with your thoughts or even thoughts on speed eating, or competitive eating.
The program airs Sunday night at 9 pm ET/PT.
7/04/2007
Chestnut sets new hot dog eating record
For those who wondered if anyone could eat more than 53 ¾ hot dogs in 12 minutes -- last year's mark by the longtime reigning champ, 6-time Nathan's winner Takeru Kobayashi -- that is a faint memory.
Joey Chestnut, who set the all-time mark recently at 59 ½ hot dogs, won the Nathan's contest earlier today with 66 hot dogs in 12 minutes. Amazingly, Kobayashi surpassed his old mark and Chestnut's old mark, and still finished 3 hot dogs behind at 63. Kobayashi had been nursing a sore jaw in part due to removal of a wisdom tooth.
Once again, coverage aired on ESPN, so you might be able to catch a rebroadcast. Even if you know who wins, trust me, it's a fun 12 minutes to watch.
Yes, we note that eating that much food in one setting -- if you can call that eating -- is not normally part of a healthy lifestyle. But I talked to many people who look at that and lose their appetite. So it can work for some. As for me, I ate hot dogs (2) while watching the event as part of a balanced lunch.
One related note: Much of the coverage and press has been a little xenophobic, talking about an American winning the contest. But I figure being an American is wanting to go up against the best, and trying hard to win. Chestnut earned his win but Kobayashi has our long-term respect.
7/02/2007
Trans fat bans and menu placements in NYC
July has brought two new food/government combos in fast food joints in New York City. The ban on trans fats and the calorie requirements on menu boards.
Trans fats -- Revolutionary to ban them. Suddenly, the big players who haven't gone trans fat free are forced to comply (yes, McDonald's but not just them). You can argue the merits of whether government should ban food ingredients, but is that more a philosophical argument or a discussion in reality? And if we are going to have a ban, let's try banning high-fructose corn syrup.
Calorie requirements on menu boards -- This confuses me greatly. I am in favor of information being dispensed. Consumers should have an idea of what they are consuming. As this article notes, the reaction among fast food chains has been to pull info rather than comply. And I am in agreement with the chains.
The requirements are to have calorie counts next to menu items in type that is at least as large as the price. Reminds you of the infamous "language police" in Quebec.
They post the information online. They had them on the wrappers of food. I've seen boards on the wall. These new rules discourage information, not encourage it.
6/27/2007
Shaq's Big Challenge
OK, I discovered this show existed since it was mentioned on the "Colbert Report." Shaq's Big Challenge airs on ABC on Tuesday nights. While it seems to lack the sophistication of "The Biggest Loser," a prime time show dealing with childhood obesity is a nice idea.
I haven't seen the show, so any input would be appreciated. It is difficult to imagine what it's like for kids to grow up in a high-fructose corn syrup world with organized sports that might actually limit their exercise.
I don't know much about Shaq, and I get suspicious about "new" programs in summer time. But honestly, if this is what it takes to get kids to eat better and get more exercise, go for it.
6/20/2007
Outrage at competitive eating coverage
Had to love this letter to the Chicago Tribune on competitive eating. Follow the link to read the whole letter from Edward M. Bury of Chicago, but here's the key part:
While you're at it, take aim at the madness that surrounds "competitive eating." I cannot fathom why: 1. A human being would force down mass quantities of food, consider it a "competition" and consider himself an "athlete." 2. A company -- especially a food manufacturer or restaurant group -- would sponsor these contests and consider them "sport." 3. That established media, like the Chicago Tribune and others, devote coverage to this disgusting activity.Readers know, of course, that we cover competitive eating because as those who try to eat healthy, we marvel at the competitive eaters. And chances are, if you are larger than you want to be. eating lots of food took you there. We all have our stories of times gone past when a large amount of food was eaten. The "established media," including this blog, understands the phenomena. Regardless of what you might think, it is a competition. There is a skill to eating 59 hot dogs in 12 minutes. As to whether they're athletes, that might be debatable. But it's not terribly important. To Mr. Bury and the rest of the naysayers: there is a backlash on food in this country. We're told this is bad for us and that is bad for us. We are working hard to do it right, but we miss the past. We need something about food to comfort us. We're not eating what they are eating, but we are living vicariously through them. And for that reason, we will continue to cover competitive eating.
6/18/2007
Kellogg's 'healthier' attempt
The headline reads "Kellogg to Make Kids' Foods Healthier." But I don't think that's true. I will even quote the opening sentence verbatim: "Kellogg Co. said Thursday it will increase the nutritional value of the cereals and snacks targeted at children or else stop marketing those products to them altogether."
I'll repeat "or else stop marketing those products to them altogether." This is saying "we'll stop marketing the products to those under age 12."
Noble? Perhaps. Making it healthier. No.
The goals are decent, but not radical or innovative.
-- single serving of a product to contain no more than 200 calories
-- have no trans fat and no more than 2 grams of saturated fat
-- have no more than 230 milligrams of sodium
-- have no more than 12 grams of sugar.
Not many cereals exceed 200 calories since 1 cup is a serving size. (Try pouring only 1 cup of cereal.) There is no reason for cereals to have any trans fat and not much reason to have saturated fat. Again, why would you have that much sodium? Sugar is the key category, and 12 is a decent total, but again for only 1 cup of cereal.
What I would love to see them do is get rid of high-fructose corn syrup from their cereals. I haven't examined every single cereal, but I have picked up quite a few. The pattern I've noticed is that Kellogg's cereal are much more likely to have HFCS than non-Kellogg's cereals.
I had Raisin Bran in Canada recently (there they call it Two Scoops), and it tasted good. Canada does not have HFCS in its food. I hadn't had it in awhile, so when I was back in the States, I reached for a box of Raisin Bran. Then I remembered why I don't buy Raisin Bran: high-fructose corn syrup. This cereal has sugar and HFCS. I flat out can't buy any cereal that has HFCS.
As bad as high-fructose corn syrup is for adults, it's worse for children since they can't control how much HFCS they get outside the breakfast table.
So Kellogg's, want to impress me. Reduce sugar (naturally) in your cereals, and take out the high-fructose corn syrup. Until then, I'm not impressed and I'm not buying.
6/17/2007
Further proof money matters for healthy food
The item that 30 percent of Cubans are overweight doesn't seem surprising. For those who have followed the issue of poor people emphasizing starchy carbs since it's what they can afford, Cuba appears to be a prime example.
6/14/2007
Fat Rant
The beauty of the balance of food is for some, they are larger than society wants them to be. Even if your goal is to lose weight, you have to be happy within the weight you currently have.
This woman, Joy Nash, doesn't have that problem. Nash tells us she is 224 lbs., a size 18/20/XXX, and fat. In the almost 8-minute video, she extolls the virtues of being fat. Regardless of what you might think about her size, she seems happy at her size.
We should note that she is not necessarily typical for her fatness. She is above average attractive in the face and wears her weight well. But she is fat.
The true balance comes from striving to be the best at what we can be, and not to harass others who make different choices than we make. It really should be more about who people are than their clothing size.
And if you are a cynic, consider this: people who feel they don't have to lose weight to reach "happiness" might do better in losing weight since there isn't as much pressure to lose.
6/12/2007
McDonald's and microwaves
My audience is divided over whether I've been too harsh on McDonald's vs. those who say I'm not harsh enough.
One of the pet peeves I haven't discussed is microwaves. Needless to say, I am old enough to remember when McDonald's hamburgers came straight off the grill. Even in childhood, the strategy was to special order the hamburger so it would be fresh. (You might be old if you remember the burgers under the heat lamps.)
Unfortunately, the system changed and we got burgers warmed up in a microwave. If I were a child in that era, my interest in McDonald's would not be nearly as passionate as it is.
This article about trying to convince mothers to eat at McDonald's specifically mentions the lack of microwaves:
LaShawna Fitzpatrick-Hughes wasn't joking when she asked officials of McDonald's Corp. where they were hiding the microwaves. "Seriously, I thought the food was frozen, thawed and heated in a microwave," the 35-year-old stay-at-home mom from Encino, Calif., told more than a dozen dumbfounded executives gathered last week at a McDonald's restaurant kitchen in Oak Brook, near the company's headquarters. Around them, workers hurriedly processed breakfast orders or prepared salads for the lunch rush. Instead of microwaves, Fitzpatrick-Hughes saw a production line delivering made-to-order meals to customers generally in less than minute after an order is placed.There are microwaves. I've seen the microwaves and the food warmers. The food isn't coming fresh off the grill at a regular McDonald's. Unless things have changed/are going to change, the article seems hugely deceptive.
"One of the most important things I learned is that McDonald's prepares their food fresh, and I was told the food has a shelf life. So, if your local store is following the proper procedures, you shouldn't be getting mushy Filet-O-Fish patties or dried-out hamburgers," Fitzpatrick-Hughes wrote as part of her first journal entry...To my palate, they've been serving dried-out hamburgers for years. Juicy is not a word I have used to describe McDonald's hamburgers in a long time. If McDonald's is going back to fresh burgers off the grill, I might reconsider my stance, even with trans fats. But I also wonder if these mothers are being shown a parallel universe that the average consumer can't access. I don't mind being proven wrong. So if anyone has proof, I would be glad to see it. Otherwise, don't deceive people. If you are going to break your healthy diet for an occasional fast food meal, make it quality fast food.
6/07/2007
Losing weight through faith????
There are probably several million ways to lose weight. Whether faith, specifically Christian evangelical faith, is one of those solutions is the subject of this piece from CBC-TV in Canada.
The "Bods for God" movement outside Nashville, Tennessee is profiled. Unlike most U.S. based TV segments, this segment is actually balanced and fairly presented.
I got a tip about this piece from talking with the producer on that segment. I made it clear, though, I would link to it if I thought it was worthy. And I think it's compelling enough to watch, but it is by no means an endorsement.
Complete surrender can be a dangerous way to go. Diets (and religion) can take the decision-making process out of your hands. You need to be in control of your program.
6/04/2007
New hot dog eating record
Congrats to Joey Chestnut, who now holds the world record for hot dog eating, downing 59 ½ dogs in 12 minutes. Chestnut accomplished the feat at the qualifying competition for Nathan's Famous 4th of July International Hot Dog-Eating Competition.
The previous record holder was the famous Takeru Kobayashi, who on July 4 at Nathan's last year, barely edged out Chestnut by less than 2 dogs. Kobayashi had 53 ¾ dogs in 12 minutes.
Some will say it really counts when or if Chestnut can beat Kobayashi in front of him under the sun at Nathan's this July 4.
But Chestnut can hold his head up high. He has done something no one else in the world has done, and 99.7 percent of the world will never even try. Chestnut proved last year that he can keep up with the Japanese legend.
We will see if Chestnut can defend his title or will it go back to Kobayashi or will someone new be the official hot dog eating champion. And we will cover the event on July 4.
6/03/2007
Steak 'n' Shake switching to trans fat free oils
I can't tell from this article exactly at what stage Steak 'n' Shake is in terms of converting to trans fat free oil for all its products.
This sentence was apparently written by a professional of some kind:
"In the coming months, Steak n Shake will continue to identify options for food products that are made without added trans fats."
Not sure what that means.
But as a fan of Steak 'n' Shake, especially the fries, hopefully, the fries are (or will be soon) free of trans fat. Since its fries rival McDonald's, I would invite the McDonald's executives to go to a Steak 'n' Shake (incognito, of course) and see what a trans-fat-free French fry tastes like.
The other great sentence mentions that many food items have 0 grams trans fat, such as the steakburgers and milk shakes. If your burgers and shakes ever have trans fat, run immediately out of the store. Though meat and milk products do have trace amounts of natural trans fat, if someone has to add trans fat to meat and milk, again, our advice is to run.
6/01/2007
FTC weighs in on impact of food ads on TV
Thought this was noteworthy for those concerned about the impact of food advertising on kids.
The Federal Trade Commission sees the number of TV ads is lower than some recent estimates. Unfortunately, the problem also stems from knowing very little about the Kaiser Family Foundation.
I don't see much children's programming, so I can't comment on this first-hand. But people generally know if there are more commercials, or whether commercials are becoming more of a concern to children's diets.
Those who claim to speak for children don't always have the best interests at heart. Children are going to be exposed to advertising on foods that aren't good for them. It would be better to teach them about the issues with advertising, teach them media literacy.
5/24/2007
Levels of sweetness -- U.S. vs. Canada
Sweet items taste less sweet in Canada than they do in the United States. I know this to be true, but I like expanding my knowledge on this theory.
I made a recent trip to Windsor, Canada, located in the province of Ontario right across the Detroit River from Detroit, MI. I found this bargain rate grocery store along the lines of an Aldi but with better selection.
I like Heinz ketchup from Canada. Tastes much less sweet and much better than the version in the States. Try explaining to Customs that you are trying to bring ketchup across a border. I had to do that once; I don't think she cared since ketchup isn't a border issue.
I was also on the prowl for Hostess products from Canada. I have had Twinkies in Canada, but wanted to expand my Hostess experience. I found the Cup Cakes on this trip. With the Twinkies and Cup Cakes, I still get the sweet taste, but it feels more sincere, dare I say, more homemade than the industrialized versions here in the States.
Most people would likely find the Canadian versions to be underwhelming. I liked them a lot.
I don't have much experience with British products, but I figure no one does over-the-top sweetness like the United States. If I lived in Canada, I would buy more sweet products.
5/17/2007
Some in Congress found out it costs money to eat well
Great piece in the Washington Post on the true cost of eating well. Four Congressmen tried living off $21 worth of groceries in a week, the weekly food stamp allotment, as part of a House Hunger Caucus challenge.
Rep. Jim McGovern (D-MA) and Rep. Jo Ann Emerson (R-MO), co-chairmen of the House Hunger Caucus, invited others in Congress to join them to see how they could do. Reps. Jan Schakowsky (D-IL) and Tim Ryan (D-OH) were the only other participants.
One complaint when people start to eat better is the cost. It can cost more for a lot of items that are better in quality. But eating fresh vegetables and fruits in season can be cost effective. And eating less will reduce your overall bill. And yes, while you may have to pay more, you will see advantages.
Our food supply is heavily subsidized in favor of cheap food that isn't as healthy as it should be. You are worth a few extra bucks at the grocery store checkout.
Here is the Shopping List for Rep. Tim Ryan (D-OH)
Yellow cornmeal $1.43
2 jars strawberry preserves 4.00
1 jar chunky peanut butter 2.48
2 packages angel-hair pasta 1.54
Chock Full o’ Nuts coffee 2.50
3 cans tomato sauce 4.50
2 containers cottage cheese 3.00
1 loaf wheat bread 0.89
1 head of garlic 0.32
Total: $20.66
5/15/2007
Favorite fast food picks
Sure you are all being good in resisting temptations along the way, but if you are going to do fast food, are there better choices than others.
According to the consensus of the Zagat (online at www.zagat.com) guide's first survey of fast-food restaurants, Panera Bread Co. was picked as the best fast-food chain. The survey is based on 5,535 diners from across the country.
In the "not a surprise" category, McDonald's won for best French fries with 63 percent. One surveyor said McDonald's fries were so addictive that "I think there's heroin in them." And though we have been fierce against McDonald's over trans fats, this finding may justify their paranoia over changing oils. But other places found ways where the taste doesn't change. Good French fries don't need beef tallow or trans fats.
Best chicken and best service went to Chick-fil-A, a regional pick.
5/12/2007
Apparently, a biscuit is all that was missing
For those who were worried that the KFC famous bowl was incomplete, your worries are over.
The mashed potatoes, gravy, fried chicken, corn, and three-cheese blend now has its final (we hope) member: a biscuit. Also, it has a new name: Chicken and Biscuit Bowl.
And despite what you may have gleamed from KFC's press release, the biscuit topping the affair has trans fat. Perhaps it's a trade-off since KFC says the chicken doesn't have trans fat.
For as disgusting as it might sound, I do understand the chicken, potatoes, gravy and biscuit combination. In a braver settting, I could see myself eagerly diving into that bowl. But I don't get the corn and the three-cheese blend. True, it's adds fat (cheese) and a secondary starchy vegetable (corn) to an unstable bowl. But it does feel a little forced.
As we mentioned before, items such as these are a backlash to eating well. Though I might find items like this disgusting, I still welcome them in the marketplace. Overcoming the big challenges gives people more inspiration to stay on the right path. And if you just want to eat away, you probably would love this Chicken and Biscuit Bowl from KFC.
5/11/2007
Red Robin, where is my Red Robin
Why food advertising sometimes works. . .
The beauty of travel is that you run into different regional favorites. I had heard of Red Robin and its gourmet hamburgers. Thought it was intriguing, but didn't really think much of it since I had no idea where they were.
So I'm watching the Colbert Report Tuesday night, and I see a commercial for Red Robin. I got a little miffed. I've been haunted by Jack in the Box ads running on national cable, knowing the nearest JITB is about 400 miles away.
I figured the nearest Red Robin was further away, adding to my disappointment. So out of curiosity, I went to the Web site. Their locations are quite spread out, but apparently they have expanded. I still can't get to one easily, but that is because I don't have a car. But I may be able to find out this summer.
Unlike Jack in the Box, I have no history or background with Red Robin. Purely reputation is all I have. If you've tried a Red Robin burger, please weigh in on the comments section.
I feel like I'm chasing a ghost that I know nothing about.
5/09/2007
Fried pickles??
I have considered myself an expert on Southern food, but I had not heard of fried pickles until I discovered it on a Food Network show "Diners, Drive-Ins, and Dives."
The Penguin in Charlotte, NC serves up fried pickles. According to the show, the sliced pickles (they look like the sweet pickles slices you're used to) soak in buttermilk, and are then dredged in seasoned flour and deep-fried in oil for 3 minutes.
My new TV still lacks smellvision, but the idea sounds really good. They played a clip from a customer who hates pickles (who can hate pickles) but loves the deep-fried pickles.
Balancing deep-fried pickles can't be easy in a food program. But I confess if I were anywhere near Charlotte, NC, I would be driving to get some deep-fried pickles.
5/01/2007
KFC, Taco Bell make the switch
This story carries its fair share of asterisks and clarifications. Not every product in these 2 establishments are free of trans fats. But things are now officially better at KFC and Taco Bell.
Starting with KFC, the chicken and potato wedges are free of trans fats, but not the biscuits, pot pies, macaroni and cheese, and some desserts. For Taco Bell, 23 items contain no trans fat, including the chicken and beef crunchy taco, grilled steak soft taco, chicken and steak Gordita Supreme, and the chicken and steak Chalupa Supreme.
This does not mean "eat tons of it." But it's nicer knowing that the occasional trip to these places is a little bit healthier. I hope the lead in this AP story is deliberately sarcastic, and that this isn't true: "KFC's fried chicken buckets soon will be stamped with a health message along with the famous likeness of its founder, Colonel Harland Sanders."
Health message!? Let's not forget the lessons of "fat-free" and "low-carb." But you can't be surprised if the message is forgotten.
Unlike some of the other changes to our food quality, trans fats never added anything taste-wise and only brought negativity. Anything that raises bad cholesterol and LOWERS good choelsterol can't be useful.
Now we need more progress to come from our fast food restaurant chains and our grocery store shelves.
4/30/2007
Keeping the spirit of chocolate alive
Not to pull out stereotypes, but women seem to flock to chocolate. Unfortunately, "chocolate" can mean just about anything.
The closer to actual chocolate, to me, the better it tastes. It also happens to be healthier for you.
However, anything with "chocolate" on it, such as this product, qualifies in many people's heads as "chocolate."
The makers of chocolate want to change the rules to significantly decrease the quality and health of chocolate to make more money, as this article points out. I personally think it's more corporate greed than politics, but this proposal does attack our values.
I recently got a sample of Canadian-based candy from Miss You Canada, a Web site that allows ex-pats to get products from home. The difference in taste is significant. Canada does not use high-fructose corn syrup, and Canadian products generally are less sweet (but every bit better) than U.S. products.
There would be less guilt over eating chocolate if people just ate quality products. Substituting vegetable oil for cocoa butter is dangerous because if that becomes the standard for the product, the value of chocolate decreases forever. And trust me, no other country in the world other than the U.S. would even consider such a proposal; no other country would denigrate a great product such as chocolate.
Greed is not enough to change this dynamic. And shame on those who try.
4/27/2007
Overcoming Exercise Obstacles story
Hi. Besides bringing you the wonderful world of Balance of Food, I also write for Content That Works, a newspaper syndicate.
Here is a story about overcoming exercise obstacles that I wrote that appeared in the Green Bay Press Gazette.
Enjoy!!
4/24/2007
The effect of advertising on food consumption
Everything seems to be to blame for kids and obesity. There are a number of significant factors, but whether advertising is one of them is rather vague.
As this article notes, children receive a lot of messages, and even remember some of them. Morgan Spurlock's experiment in Super Size Me, similar to the one used in the intro to the article, noted that people were more likely to remember the Big Mac theme than the Pledge of Allegiance.
That looks good in a movie, but what does it mean? How often do adults recite the Pledge of Allegiance?
I write about nutrition and food and I used to write about advertising and marketing. If you talk to advertisers, they worry their message isn't getting out there enough (even McDonald's). Yet these experts freak out if children hear a message once.
Unless children are driving themselves to McDonald's or any other fast food restaurant, someone has to take responsibility. If we drew a pie chart over the number of times I wanted to go to McDonald's versus the number of times I went, the slice would be rather small.
Plenty of children are exposed to those ads who go on to eat healthy diets. Advertising is messages, and messages are suggestions. They aren't requirements.
4/20/2007
Difficulty in finding healthy restaurant food
Could you pick the healthiest item among four choices of restaurant fare?
The first question in the poll commissioned by the California Center for Public Health Advocacy: Which Denny's dish was lowest in calories: a ham and cheddar omelet, country fried steak and eggs, three slices of French toast with syrup and margarine, or three pancakes with syrup and margarine.
The answer? Country fried steak and eggs.
I might have guessed the omelet. This article sums up the poll. This is why we need to be more careful when we eat out. Hidden calories are out there.4/19/2007
A review of the Dodger Stadium AYCE pavilion
There are certain foods that fit in well at the ballpark: hot dogs, nachos, and a lot more. There's also something about wanting to eat a lot of those foods while at the ballpark.
Unfortunately, finances can get in the way of your gastronomic quest. Now, there is a solution.
This review in Slate magazine goes into more detail what we first reported here.
The food is available 90 minutes before game time, and the stands close up two hours after the first pitch, so that only gives you 3 1/2 hours to consume what you want.
I love the "nacho dog" critique in Neal Pollack's piece. So was the experience worth the price. Read and find out.
4/14/2007
Food observations from cable previews
True you shouldn't get everything about food from TV, but with free baseball and hockey previews combined with an HBO channels preview, there were many more opportunities.
-- From Bill Maher's program, talking about McDonald's new Angus Third-pounders "Don't worry about your kids getting fatter. It won't work; they're American kids. They don't know a 1/3 is bigger than a 1/4."
We are talking a difference of 1.3 ounces, but it's funny because people probably don't realize a 1/3 is bigger than a 1/4.
-- Tim Horton's is a popular donut shoppe in Canada. The donut shoppe in "Wayne's World" was inspired by Tim Horton's. The chain has a new donut, the Triple Chocolate Donut: chocolate filled, chocolate frosted, and drizzled chocolate on top. Alas, the Web site notes that The Triple Chocolate Donut (See above) is currently only available in Canada. But if you're near Detroit, there are tons of locations in Windsor.
Canadians and donuts -- a lovely combination. I know the third chocolate is right next to the second chocolate, but I figure if the donut itself was chocolate, then you could have a quadruple chocolate donut. Imagine a chocolate donut filled with chocolate topped with chocolate frosting and drizzled with more chocolate.
I'm planning a road trip to Windsor. If I get there, I will try one for you. The things I do for my readers.4/08/2007
The anti fried food TV commercial
I don't think SoBe Life Water is a product I would buy, but I do love its new commercial.
A young woman is in a lunch room as the elderly lunch lady behind the counter is reciting the list of what is available. "We've got fried eggs, fried cheese, fried bean, fried potatoes, fried bacon, fried butter." We see pictures of the fried potatoes and onion rings.
My mouth is salivating, but the young woman in the ad opts to jump into a bottle of this Life Water. Here's the commercial.
Yes, fried food is bad for you and maybe this water will help. But it was fun listening to the choices. Fried butter? Can't imagine, but it still sounds good.
4/06/2007
Menu Planning story
Hi. Besides bringing you the wonderful world of Balance of Food, I also write for Content That Works, a newspaper syndicate.
Here is a story about menu planning that I wrote that appeared in the Missoulian (Montana).
Enjoy!!
4/04/2007
Seasonal alternative to HFCS Coca-Cola
As this nice story in the Chicago Sun-Times points out, this is the time of year in certain areas, you can access what Coca-Cola tasted like before the evil HFCS era.
"Kosher for Passover" is the phrase that pays, and you don't have to be Jewish to appreciate what this means. Essentially, no corn products can be involved if it's Kosher for Passover.
I love this part of the story, talking about its popularity among non-Jews:
In fact, the East Coast-based "Kosher Today" warned the faithful to stock because non Jews have been "hoarding it."Hopefully, it's available in your area. An alternative is Coca-Cola brought in from Mexico and Central American countries, also made from sugar and not high-fructose corn syrup.
4/02/2007
Opening Day food
Once again, it's time for another food holiday. I know I've criticized the use of food on a holiday, and many wouldn't consider Opening Day of the baseball season to be a holiday.
The difference is that most people use the excuse of a holiday (Thanksgiving, Christmas) to eat as much as humanly possible. On Opening Day, I still eat a reasonable amount of food, but I indulge in specific items.
Hamburgers or hot dogs, not a rarity for me, are on the menu. The "extra" is a nice can of Coca-Cola, Kosher for Passover (no HFCS). The other extra is when the Reds win, which they did this year 5-1.
4/01/2007
Good TV special on childhood obesity
You might be surprised that the Food Network, the channel celebrating food, would do a good job on a special on childhood obesity. I certainly was surprised.
In particular, I would point out the cool segment where they teach kids about what goes into food. Dr. David L. Katz from the Yale-Griffin Prevention Research Center makes some great arguments against high-fructose corn syrup as part of the curriculum he teaches in schools.
The special, which aired over the weekend, will get repeated next weekend on April 7 at 5 p.m. ET/PT and April 8 at 6 p.m. ET/PT
3/26/2007
Caving into HFCS
I'm not proud of what I'm about to say, but in the realm of finding the balance of food, the truth is beyond essential.
As you may know, I have been striving to eliminate high-fructose corn syrup (HFCS) from my diet. I drink no regular American-made soft drinks. I buy alternative ketchup.
My last hurdles were hamburger buns and hot dog buns. Virtually every single brand has HFCS.
I solved the hamburger buns issue by resorting to rolls from the grocery store bakery: they don't use HFCS.
Hot dog buns are a different problem. No small bakery can match the consistency and texture of hot dog buns. The one brand, Natural Harvest, I have tracked down that doesn't have HFCS, is hard to find in the stores. Even when I can find it, they don't last as well.
So I broke down and bought mainstream hot dog buns. I have tried really hard to be as good as possible. I have to hope the bit of HFCS I may be consuming won't do much damage.
Finding products w/o HFCS is getting a little easier. But if you are like me, or you are someone with a corn allergy, grocery store shopping is frustrating and exhausting. In the land of the free, it would be nice to have a decent choice, and not be forced to eat products that are not healthy for us.
3/23/2007
Serving Size story
Hi. Besides bringing you the wonderful world of Balance of Food, I also write for Content That Works, a newspaper syndicate.
Here is a story about serving sizes that I wrote that appeared in the Missoulian (Montana).
Enjoy!!
3/22/2007
10 best and 10 worst foods
It's hard to know how official this list is, but I found this list of 10 best and 10 worst foods.
The project was sponsored by Think Quest, an international contest that asks students to work in teams to create an educational Web site.
Here are their picks for best and worst:
Top 10 Best Foods
- Watermelon
- Pine nuts
- Lean meat
- Raisin bran
- Coconut oil
- Wild rice
- Fat-free yogurt
- Steamed chicken
- Organic eggs
- Sweet potatoes
Top 10 Worst Foods
- French fries
- Hamburgers
- Bacon
- Cheesecake
- Fried chicken
- Hot dogs
- Spare ribs
- Custard pie
- Campbell’s chicken soup
- Tacos and burritos
3/17/2007
Saints and food
Whether you celebrate St. Patrick's Day (March 17) or St. Joseph's Day (March 19), they are celebrations of color and food.
St. Patrick's Day is known for green, corned beef, and cabbage. St. Joseph's Day is known for red, and spaghetti dinners, preferably at church.
Have a little fun, even if you aren't Catholic, Irish, or Italian. Good food transcends religion, ethnicity, and anything else.
Enjoy!!
3/16/2007
What to put on French fries
In the United States, the consensus is ketchup. Or chili. Or cheese. Or black pepper.
Well, maybe there isn't a total consensus on what to put on French fries. Even as close as Canada, there are other options you may not have thought about.
This column in the Chicago Tribune spotlights using vinegar on fries, especially malt vinegar but not sometimes regular vinegar. In some parts such as Ontario, mayonnaise is used. Then again, poutine is popular in Quebec.
Truthfully, lots of good things can go on fries and taste good.
But in moderation.
3/15/2007
How to reduce in a restaurant?
Should you share plates? Ask for a doggy bag when you order? Only order an appetizer?
These are the issues when you order in a restaurant. How to maintain the size of your meal when restaurants want to just give you food.
This comes up with news that T.G.I. Friday’s now has a Right Portion, Right Price section in its menu. Unlike appetizers, these are supposed to be smaller entreés.
Here at the Balance of Food, we are not endorsing this particular solution. Any of the 3 solutions listed here at the top would appear to be a better solution. But if you can't be disciplined, the Right Portion, Right Price might work for you.
3/12/2007
FDA unveils voluntary food safety rules
I haven't written much about food safety. Food safety is really important, but I figured food producers (and hopefully the government) would be smart enough to realize food safety benefits all concerned.
Spinach and peanut butter lovers, among others, might disagree. Fans of tomatoes, lettuce, and cantaloupes might also have serious doubts. So would readers of "Fast Food Nation." And a growing number of Americans may not disagree, but are starting to be nervous.
So we get good news that the FDA has new food safety rules. The bad news is that nobody has to follow them.
Rep. Rosa DeLauro (D-CT), who heads a subcommittee on food and farm spending, said the FDA guidance "merely tells growers what they already know." So even the guidelines aren't significant.
What provoked fear is that we aren't talking about food that might be bad for you. This isn't about heart-attack burgers. Produce is what people are supposed to be eating to make themselves healthier.
To truly get food to be safer, the system needs to be overhauled with less emphasis on corporate farms. You don't want to get to the point where trust is lost.
3/09/2007
BMI story
Hi. Besides bringing you the wonderful world of Balance of Food, I also write for Content That Works, a newspaper syndicate.
Here is a story about the Body Mass Index (BMI) that I wrote that appeared in the Ravalli Republic (Montana).
Enjoy!!
3/07/2007
New 1/3 lb. burger at McD's!?
I could have written about which is the best diet. Atkins apparently beat out the others, but then again, I'm not a fan of any of them. Each person works differently; some plans will work for some and not for others.
I'd rather write about McD's getting into the premium burger realm. For right now, the 1/3 lb. Angus burger is only available in Southern California, but the experts seem to think it won't stay there too long.
There was a time when a Quarter Pounder was a huge burger, yes a long time ago. Most places have 1/2 lb. burgers as their regular staple. So a 1.33 oz. increase seems like a good idea. Ironically, 4 oz. is probably the ideal size for a serving portion, but in the United States, 4 oz. looks tiny. The regular hamburgers at McD's are 1/10 lb., and that used to be the standard.
The Angus is an improvement, but then again, Burger King jumped into the foray long ago. I like Angus beef, but I wonder how much of an improvement really goes into "fast food burgers."
Of course, if you pick the Atkins diet, you can enjoy that new 1/3 lb. Angus burger, just hold the bun.
3/02/2007
Prince Charles, 'food expert,' wants McD's ban
"Have you got anywhere with McDonald's? Have you tried getting it banned? That's the key," Prince Charles was quoted as asking one of the center's nutritionists.I saw this exchange in an article about Prince Charles' visit to the United Arab Emirates. I have had my issues with McDonald's over the years. But nobody outside Windsor Castle thinks banning McDonald's is the answer. I suppose it would be difficult to expect royalty to understand such concepts, though if the late Queen mother was still alive, she would knocked some sense into her grandson. McDonald's, of course, rose to its defense. And perhaps, Charles was speaking metaphorically about all fast food. The good news about Charles is that he is a significant fan of organic food and set up a farm in 1986 that does not use artificial pesticides or fertilizers. The advice for Charles, and for anyone else in the royal family, is to talk positively about organic food, healthy food, and not make broad, non-viable statements.
3/01/2007
Food fanaticism profiled
I am probably a food fanatic, as you can tell from my postings. I don't like to be preachy, but I get concerned about the world of food that we live in today. This Chicago Tribune article looks at some of those issues.
Like most waves, some of it is legitimate and some of it is hype.
2/27/2007
New 'largest hamburger' at 123 pounds
Can't pass up a chance to show and write about a large hamburger...
A pub in Clearfield, Pennsylvania wants in the record books with its 123-pound hamburger.
Denny Leigey, owner of Denny's Beer Barrel Pub, said his burger has 80 pounds of ground beef, 30 pounds of buns and 1 pound each of lettuce, ketchup, mustard and mayonnaise along with five sliced onions.
The burger costs $379.2/26/2007
More huge freakin' snacks
I can't get enough of these huge snacks offered in restaurants.
This Los Angeles Times article offers some great examples. The Uno Chicago Grill chain has a Pizza Skins appetizer that is a fusion of pizza, mashed potatoes, bacon, cheddar cheese, and sour cream that packs 2,050 calories, 48 grams of saturated fat and 3,140 milligrams of sodium.
On average, people are supposed to get about 2,000 calories a day and about 2,300 mgs of sodium. In the article, Uno Chicago Grill defends its menu, noting that the Pizza Skins appetizer should be shared.
The article also shows us the KFC bowl of chicken, potatoes, gravy, corn, and cheese, and says it's not as bad as the Pizza Skins appetizer. That is saying something. This article is great because you see pictures of the "offending" products.
I love the extremes of food, and I have another one to imagine eating -- the Pizza Skins appetizer.
2/24/2007
Vitamins story
Hi. Besides bringing you the wonderful world of Balance of Food, I also write for Content That Works, a newspaper syndicate.
Here is a story about vitamins that I wrote that appeared in the Green Bay Press-Gazette and the Missoulian (Montana).
Enjoy!!
2/23/2007
Evils of Archer Daniels Midland spread to Mexico
This was a poignant piece of the reaches of Archer Daniels Midland in Mexico.
ADM is driving up the price of tortillas in Mexico, which threatens to disrupt a healthier way of life for the Mexicans.
The company has spread its evil in the U.S. with the support it gets to ruin our diets with high-fructose corn syrup. This is a company that actually got caught price-fixing lysine. It's really hard to get caught doing something like that, and they did.
This sentence from the piece really bothered me:
After years of pressure from the U.S. Trade Representative's Office, Mexico recently revoked its tariff against high-fructose corn syrup, setting the stage for a gusher of ADM's vile sweetener into Mexico's soft-drink industry.That is very disturbing news. So be careful when traveling in Mexico that you are not ingesting HFCS.
2/22/2007
The green can of Parmesan cheese -- updated
For those who grew up on the green can of Parmesan cheese with the yellow K on the top, you may have burst out in laughter like I did at the grocery store recently.
Kraft has a new product called Kraft's Grate-It-Fresh Natural Parmesan Cheese. The familiar green can shape is still there but it comes with a block of cheese and a grater inside the can. The product is difficult to describe, so follow this link to the product.
While I have nostalgia for the green can, I have long since switched to fresher forms of Parmesan and its cousins Romano and Asiago. Even in my early 20s, I searched out a deli in the relatively small city where I lived to find a higher quality form of cheese.
If you are glued to the concept of the green can, or you work for Kraft, this may be a wonderful idea. This food author loved it. Since I'm not going to try it, I offer this other point of view.
I could almost imagine trying this product with the Organic Ragu, which I reviewed here. If I needed that level of updated nostalgia, the new green can would have worked out perfectly.
2/20/2007
Happy Fat Tuesday
Theoretically, if you're not Catholic or within 50 miles of New Orleans, this doesn't really apply to you. This isn't permission just to go nuts. Well, one ponchke, perhaps.
The tradition of Fat Tuesday is geared toward sacrifice on Ash Wednesday, and the subsequent 40 days of Lent. So if you want to keep in the spirit, have some fun today but be really good tomorrow.
So make it a large Tuesday instead of a Fat one.
2/18/2007
What your grocery store cart says about you
We've all seen the stereotypical shopping carts. We think we can read a person based on the contents of their cart.
I overheard a conversation about the new spray-on salad dressings. I have ragged on this Wish-Bone product because high-fructose corn syrup is high on the ingredient list. The concept is not too bad, but you do need fat in your diet.
I looked up and saw two young women talking about the product. The one who was praising the product was a bit on the heavy side. Not fat, but sizable. I didn't think much of it until I looked down at her cart.
It had several packages of these "100-calorie" snack packs. I'm not crazy about these products as well. They are reduced-quality versions of popular snacks designed to give a comfort zone of "well, it's only 100 calories." There are healthier ways to get 100 calories. And if you are going to eat the "offending" product, eat fewer pieces of the original instead of a inferior version.
She also had a bunch of grapes, the only sensible item in the cart. But I wondered, "Is this the way large women think they are supposed to grocery shop?"
It got even worse later: I saw them again a few aisles later. There were several Weight Watchers products added to the cart. I shook my head. Wow!!
If this was honestly working for you, fine. But it seemed like she was shopping this way because she felt like she had to, and I don't think it would be an effective way to lose weight, if that is what she was trying to do.
I don't say this to be judgmental. I just thought that it was sad that this woman, who wasn't that big, felt like she had to eat this way because she didn't fit into some homogenized mentality.
2/14/2007
Should Valentine's Day Be About Food?
Flowers are calorie-free. So are pink and red hearts, at least the candy-free version.
And even if you are cooking dinner, make it healthy -- for your heart.
OK, I'm not really trying to ruin Valentine's Day. And I am the king of obsessively eating for holidays. I just think that we work way too hard to show our love through food on one particular day.
Romance is having someone cook for you on a day when you are really tired. Waiting for a day where everyone is also obsessed with lobster and steak isn't always romantic.
And if chocolate is involved these days, just don't eat it all in one day. Share some with your co-workers who are Valentine-challenged.
It's a day about love -- for yourself and for others, not necessarily food.
2/13/2007
Bonding over McD's hamburgers
I am not proud of my story, but it is true...
It is difficult to be a person that eats well in an office with some people who don't eat well. You feel like the odd duck, especially since you used to be on the other side.
McDonald's offers a chance every so often to purchase 49¢ hamburgers and 59¢ cheeseburgers. I did not realize my new co-workers had a competition to see who could eat the most cheeseburgers.
I wanted to compete even as they were tossing out numbers beyond where I would have been back in my heyday. The number 10 was the benchmark from last time. I've never eaten 10 or 8 or even 6 before.
I wanted to participate, but I decided early on to limit myself to 3. The number 3 was large to me now, but was dwarfed by my co-workers. I felt good with 3 and I hadn't been to McDonald's in a while.
The staggering numbers were even more impressive since I thought there was a limit of 5 per customer. Apparently, at the location where we went, their approach was "if you want to buy them, we will sell them to you."
My hamburgers were a little dry, not enough ketchup and mustard and way too much onion. They did feel heavy at 3, so I imagine 10 plus cheese would have been a strain. Of the three other guys in the competition, two finished at 10 and one went a bit further, perhaps aided by peer pressure; his final total: 11 cheeseburgers, a medium fry, and two Cokes. I just hope he didn't have dinner.
I felt good to be a part of the fun, even though they told me that given my total, they would laugh at me behind my back. Then again, they told me this to my face. So I was included. That felt good; it felt better doing so at a price my body could handle.
2/09/2007
Exercise story
Hi. Besides bringing you the wonderful world of Balance of Food, I also write for Content That Works, a newspaper syndicate.
Here is a story about exercise that I wrote that appeared in the Green Bay Press-Gazette and the Ravalli Republic (Montana).
Enjoy!!
2/06/2007
Sally Squires weighs in on HFCS
Great to see more MSM articles extolling the evils of HFCS. As much as I like Sally Squires in the Washington Post, she can really be timid on topics where she should be more bold. Her Lean Plate Club column today deals with high-fructose corn syrup.
This question sparked the column:
"Why is high-fructose corn syrup showing up in my food?" Lean Plate Club members often ask me.
She doesn't really answer that question. I've seen more in-depth pieces, but I pass on what I see to help you know what is out there.
2/02/2007
Burger King has a trans fat free plan
Though Burger King will likely have trans-fat-free oils later than even McDonald's, it's more difficult to get upset that they have waited so late. The chain hasn't tried to drag the process such as McDonald's does.
On the other hand, given the taste quality of Burger King's fries, they have much less to lose taste-wise with a change in oils.
This is where I get a little confused. The national timetable is late 2008, but in New York City, the chain says it will hit the July 1 deadline. What is good for New York City should be good enough for the rest of the country. And if there is a viable reason (e.g., financial, short supply of oil), we should hear it.
2/01/2007
Trans fats story
Hi. Besides bringing you the wonderful world of Balance of Food, I also write for Content That Works, a newspaper syndicate.
Here is a story about trans fats that I wrote that appeared in the Green Bay Press-Gazette and the The (Spokane, WA) Spokesman-Review.
Enjoy!!
1/31/2007
Shrek shows shrinking sugary side
If Shrek was real, his switchover would be seen as insincere at best. And it's not clear how less-sugary his behavior has become.
Shrek, a previous hawker of a sugary cereal, is being used on the Small Steps Obesity Prevention campaign via the U.S. Department of Health and Human Services.
This sounds good, but it's not that good. In time for "Shrek 3," McDonald's and Mars will use the character to promote its food products. McDonald's will use Shrek to promote Apple Dippers, a "healthier" item (that caramel sauce can't be good for you). Don't worry, Shrek will still promote true sweetness; Mars will offer a Snickers candy bar featuring green "Shrek filling" and "ogre sized" peanut butter M&M's.
I realize cartoon characters will always promote sugar and sweetness, but there should be some guidelines. Not that characters should be required to do anti-obesity programs, but some common sense knowing that kids are easily swayed by cartoon characters.
1/29/2007
Has McDonald's finally done it?
Has McD's finally come out with trans-fat-free oil, a feat that several other fast food places have done?
In this article in the Chicago Tribune, McDonald's says it has found a new oil after testing 18 varieties and more than 50 blends of oil during the last seven years.
The chain says it has been testing its new formula in 1,200 of its American restaurants. And the Tribune reporter's taste test went quite well.
However, the timetable for the launch is ONE WHOLE YEAR. Why one whole year? The article notes that there is a limited supply of the special high-oleic-acid canola and soybean seeds needed for the oil. But why one year? Not clear.
Also, Wendy's has run into problems where independent tests still show trans fat in its fries. One reason why Wendy's and McDonald's may run into problems is that they are partially cooked before they hit the oil. If fries are first cooked in trans fat, that trans fats stay around, even if the finishing oils are trans-fat-free.
At Balance of Food, we wish McDonald's success in this venture. Then again, McDonald's in Australia already have trans-fat-free oil, and Sweden, Norway, and Finland will get them later this year or early next year. All we want is what they have.
1/28/2007
Huckabee to run for president
At least, former Arkansas governor Mike Huckabee is exploring a run with a committee, but that almost means he is going to run. So what does this have to do with food, nutrition, and exercise?
Well longtime readers of the Balance of Food know that Huckabee lost more than 100 pounds while in office, and has also been profiled here, here, and here.
Huckabee is also the author of "Quit Digging Your Grave with a Knife and Fork : A 12-Stop Program to End Bad Habits and Begin a Healthy Lifestyle", one of the few books I have read by a presidential candidate.
Let it be known that this announcement is not an endorsement of any candidate or any party. I think it's helpful for his weight-loss story to get more exposure, and a run for president will do just that. It will also be nice to have a candidate who understands the issues Americans wrestle with in food, nutrition, and exercise.
It should also be known that we might endorse a candidate if he (or she) would call for a ban on high-fructose corn syrup, or at least a change in policy that makes sugar more financially viable (i.e., relax sugar prices and stop giving subsidies to make HFCS cheaper).
1/26/2007
Birthday food bash
I don't throw out the rules very often. But on my birthday, the rules change.
This goes back to childhood, where we got to choose where to eat on your birthday. When your birthday (today) is in the dead of winter, that can be a challenge.
Long John Silver's became a part of the tradition because the closest one as a kid was far away, and you wouldn't normally drive that far for dinner. But on your birthday, the drive would get made. So LJS, when accessible, is part of the birthday tradition.
Doing the LJS run is more difficult since I eat a lot better than I used to do. But the beauty of being generally good is you can take one day, and have fun. This year, I got chicken and shrimp, but not fries or hush puppies.
Steak 'n' Shake has also joined in the tradition when time allows, but it's not an absolute.
If you have a quirky birthday traditions, let us know.
1/18/2007
Soft drinks for breakfast
I live vicariously through others when it comes to drinking soft drinks. I rarely drink pop these days, though I used to be a pop-a-holic.
This Chicago Tribune story about an increase in drinking soft drinks for breakfast brought back many wonderful memories for me.
I have to focus on this woman in the article: she says it's not unusual to have three cans of Coke before leaving the house. "There is nothing better than the feel of Coke on the back of your throat in the morning," said Dee McKinsey, a morning pop drinker since the 1970s.
As bad as I was, and I thought I was bad, I NEVER had three cans of pop before 9 a .m. But there is nothing like that taste of pop first thing in the morning, even if I will never likely experience it again.
1/17/2007
High fructose corn syrup is not natural
Saw this great article on a Washington Post blog, but I couldn't link to just this article, so here is the text about "all natural" soda and whether HFCS is "all-natural" (not in my mind anyway).
Naturally Confusing
I don't think I've ever thought of soda as being "all natural" despite what advertisements might say. That assumption is based on the fact that I've never seen carbonated liquid squeezed out of a fruit or vegetable.
Apparently, though, Center for Science in the Public Interest was worried some people might believe soda could be all natural--and thus not so bad for you. In May, it said it would sue beverage company Cadbury-Schweppes for calling the newly reformulated 7-Up all natural, even though it contained man-made high-fructose corn syrup.Last week, Cadbury-Schweppes cried uncle and said it would change the labeling on 7-Up to "highlight natural ingredients ... for which there is no debate." Instead, it will promote the drink for having "all-natural flavors," "no added colors, no artificial preservatives and no caffeine."
As a result, CSPI also backed down on its threat to take Cadbury to court.
In its defense, Cadbury said it developed 7-Up following Food and Drug Administration policy on natural products and ingredients. Therein lies the crux of the issue: how to define "natural."
The FDA has tried in the past to nail down a more detailed definition, but has never formally adopted one. It has described "natural" as "minimally processed." That has left companies--and consumer advocates--leeway to come up with their own definitions.
Cadbury doesn't seem to consider high-fructose corn syrup an "artificial ingredient." Neither does Kraft Foods, which CSPI is helping a Florida woman sue over its "all-natural" claims for Capri Sun. Corn syrup, after all, comes from corn starch, transformed using what even CSPI admits are naturally occurring fungi and bacteria.
(What's interesting about Capri Sun is the way its high-fructose corn syrup content is disclosed. According to CSPI, the drinks are typically sold in boxes of 10 foil pouches. Both the boxes and the pouches use the words "All Natural," right under words "Capri Sun." On its Web site, it says "All Natural Capri Sun contains no artificial ingredients or preservatives."
Only the boxes mention the presence of high-fructose corn syrup in the fine print of the ingredients list, where it comes in second after water and before juice concentrates.)
In contrast to Cadbury and Kraft, however, CSPI argues that the process by which high-fructose corn syrup is made doesn't occur in nature and is therefore, not natural.
CSPI says high-fructose corn syrup is artificial because it takes "a complex chemical industrial process performed in refineries using centrifuges, hydroclones, ion-exchange columns, backed-bed reactors and other high-tech equipment." CSPI executive director Michael Jacobson quipped that if you wanted to try this at home, you'd have to set up the equivalent of a mini-Manhattan Project.
What I'd like to know is how much do consumers want or need to know about how their food is made when they read a label such as "natural?" Are the raw ingredients being natural enough? Does how they are made also matter?
1/15/2007
School lunch story
Hi. Besides bringing you the wonderful world of Balance of Food, I also write for Content That Works, a newspaper syndicate.
Here is a story about school lunches that I wrote that appeared in the Green Bay Press-Gazette.
http://greenbaypressgazette.ctwfeatures.com/health/health_20070112_wellness.html
Enjoy!!
1/13/2007
Can't beat all-you-can-eat at the old ballpark
Yes, we enjoy eating and drinking at the baseball game. The game give us an excuse to eat some of the foods we probably shouldn't. Now fans sitting in right field at Dodger Stadium in Los Angeles can sit in an all-you-can-eat bleachers. Those patrons will have access to as many hot dogs, peanuts, popcorn, nachos and soft drinks as they can consume.
Around 3,000 seats right-field seats will be sold for $35 in advance and $40 on game day with the all-you-can-eat special. By contrast, left-field seats without the food cost $10.
Dodgers executive vice president and chief operating officer Marty Greenspun said the response was overwhelmingly positive to three tests of the concept late last season.
While a few other teams have all-you-can-eat sections, this proposal seems the most accessible, financially.
The limitations: food booths open 90 minutes before games and close two hours after it begins. Like most cutoffs, you can get what you can at the end and pace yourself in case the game goes extra innings.
1/09/2007
BMI and 6-year-olds
From The New York Times . . .
I feel really bad for Karlind Dunbar. The 6-year-old girl in this story doesn't want to eat after reading a memo attached to her report card, saying she is in the 80th percentile. She thinks she is being punished for overeating.
When you are 6, you have plenty of growth spurts to come, and judging by the picture, she looks sad, not fat at all.
As if that's bad enough, now she is in The New York Times with this story.
The picture in The New York Times doesn't do her justice. This picture (above), for the International Herald Tribune, paints a better picture of poor Karlind at the dinner table. Yes, children should be more concerned about eating and nutrition. But they should have some fun, too.
Photo credit: Ryan Collerd for The New York Times1/04/2007
Dilbert boss on a diet
Hope you've been following the antics of Dilbert, as his boss is on a diet. Needless to say, it's not going well for anyone involved.
Remember this as you start your New Year's diet: we know you're crabby, but your co-workers don't want to know too much.
1/01/2007
Is it just less food?
Don't worry: this isn't one of those "how long will you stay on your diet in the New Year" speeches.
It's New Year's Day. You are recovering one way or another from last night. You don't need a speech from me.
But if you are looking to do something different in 2007, consider this editorial from the Chicago Tribune. According to the editorial, in a study, lab animals who get 30 percent fewer calories end up living longer and healthier lives.
The editorial isn't ultimately praising of this strategy. And we aren't lab animals. But a 10% reduction, especially if you are overweight, or a 15% reduction doesn't seem too bad of an idea. Even 5% might work. Two less donuts a week. French fries every other time you hit a fast food restaurant. Something.
Again, it's not a speech. Just a suggestion. Happy New Year.
12/30/2006
TV and binge eating
In watching the reruns this month of "Ugly Betty," I have picked up a sharper sense of Amanda and her binge eating.
For those who haven't jumped on the bandwagon of the ABC-TV show, Amanda is the skinny receptionist. But if binge eating was an Olympic sport, she'd be gold.
The image in my head of Amanda as she took the roof off the gingerbread house might have a permanent home in my brain it was so funny.
In the Thanksgiving episode, Amanda was eating cashews in Wilhelmina's office. Wilhelmina (played by Vanessa Williams) wonders who at Mode would be consuming something that contains 15 grams of fat per serving.
Becki Newton (right) plays these binge-eating scenes in a hilarious fashion. It's a credit to her work that we see it as funny and yet sad.
I realize binge eating is not a funny topic, and it really is sad watching her wolf down food. She is not glorifing the binge eating, and that is good.
Amanda's episodes are triggered by stress of some kind, usually nervousness. I eat more when I'm nervous, but never a gingerbread house's roof.
I am ultimately curious as to where this is going. I admit I follow the show, and I read other reactions. Quite a few have noticed Amanda's food episodes. Many eyes will watch to see what happens to Amanda.12/28/2006
Universal Studios Parks go trans-fat-free
C'mon, McDonald's. Even Universal Studios parks have taken the ax to trans fats. As of Christmas Eve, 90% of the trans fats are gone from food sold in the parks. And the rest are coming soon.
It's not that difficult, apparently. The Associated Press story noted that food scientists at Universal experimented for months to find alternatives. Funny, McDonald's has been trying for years, and still hasn't done it.
I loved the quote from 12-year-old Jack Xu (as reported by the AP) about the new French fry. "It tastes drier and not too salty," he said, then added: "I still like it."
Disney is making similar moves in its parks.
I also love how every story (including my blog entry) mentions that the average American eats almost 5 pounds of trans fats a year. I know I'm not eating my full share anymore, so someone is topping that 5-pound mark.
Some readers have asked me why I pick on McDonald's. True, those fast-food chains that have been silent deserve scorn. But they also haven't been telling us for 4 years that they will do something.
So stand up, McDonald's. Resolve in 2007 that you will stop using trans fats. Also, don't have a huge transition period. You have done everything from a goodwill standpoint to not earn a transition period.
12/26/2006
Truth in advertising?
Discussions over the holiday period...
We were comparing Canada vs. the U.S. It was brought up that Kraft Macaroni & Cheese in the U.S. is called Kraft Dinner not "Kraft Macaroni & Cheese." Someone else noted that CoffeeMate is labeled as "coffee whitener" in Canada, and not a creamer.
So why are the U.S. labels misleading and the Canadian labels truthful? Seems to me if it doesn't have cheese, it shouldn't be called "cheese." If it doesn't cream, it shouldn't be a "creamer."
The more I think of it, the more I like the Canadian way.
The conversation over Kraft Dinner turned to how to enhance it. There were a few votes for cut-up hot dogs in the meal. Someone else mentioned ketchup. I had a puzzled look; he said, "to make a tomato sauce out of it." The orange of the "cheese," the pale red of the hot dogs, and the bright red of the ketchup would have made a nice sunset.
12/21/2006
(Trying to) resist the holiday goodies
Is it possible to resist the holiday goodies? I am in an office situation that has really kicked into the "if it's December, it must be chocolate" season.
Cakes, brownies, chocolate candies -- so much sugar and chocolate, especially in a place with stress-related deadlines.
On my own, I do a lot better than when I'm surrounded by treats in the office.
I say to myself I'm saving room for my mom's chocolate chip cookies. I am doing that, but saying "No" at the office that many times is not fun.
Having a little won't hurt. And if you are in a part of the world where the weather is decent, take an extra walk with your chocolate.
12/16/2006
No, the nurses aren't real at the Heart Attack Grill
I discovered the Heart Attack Grill while reading a story where there were protests from real nurses over the waitresses dressed as nurses in the restaurant.
Sounds like a fun place.
The place offers a Quadruple Bypass Burger and Flatliner Fries, which are cooked in pure lard. The burger has four 1/2-pound patties with plenty of bacon and cheese (plus annoying healthy stuff such as lettuce, tomato, and onion).
Alas, you can only get this food in Tempe, Arizona. But since many head for the desert this time of year, consider this a travel trip. And let us know what you thought.
As for the "nurses," you couldn't mistake them for actual nurses based on the uniform.
I love the idea of huge burgers, but you couldn't fit this burger in your mouth. The fries cooked in lard sound appealing. While lard has lots of saturated fat, it is trans-fat-free.
12/14/2006
Is it good to lose half your body weight in 9 months?
I'm sure that's not a question you normally ask yourself. But I've been asking this to myself since "The Biggest Loser" finale on NBC-TV (and CH in Canada).
Erik was the "big" winner and yet The Biggest Loser. He went from 407 lbs. to 193 lbs., losing 214 lbs. for a 52.58% mark.
Brian won the "kicked off the ranch" top loser prize. He went from 308 lbs. to 152 lbs., a loss of 156 lbs. or 50.65%.
For the at-home players, Poppi went from 232 lbs. to 115 lbs., a drop of 117 lbs. for a percentage of 50.43%.
These are impressive and hopefully, they will keep it off. But these numbers on this show get freakier and freakier. The weight losses have skyrocketed since season 1. Are the contestants getting better at doing it? Is there pressure to lose at all costs (even if gains come later)?
Then comes the part about 9 months. How do we know the time period is 9 months? Well... we find out on the live finale that Heather is 5 months pregnant. Assuming this is true, and that her story of getting pregnant within 2 weeks after returning home is correct, and about 12 weeks on the ranch, I get 9 months.
I know pregnant women can do more exercise than perhaps the general impression would indicate, but we saw her doing quite a bit of exercise, post-ranch. Yet there was no indication as to when she knew and how much of that intense exercise came after the pregnancy was known.
It was also noted that 9 of the at-home players lost 100 pounds or more. Throwing out Heather, I count Kai, Wylie, Jennifer, Amy, Ken, Marty, and Jaron (besides Erik and Brian) who also lost 100 pounds or more. And Jennifer was eliminated in the first week.
It took each of them a long time to reach their top points, yet in 9 months, 100 pounds or more are gone. Hopefully, they are doing it right, and will keep it off. Hopefully.
12/13/2006
Keep eating vegetables
Do not use the e-coli scares as a reason to not eat vegetables. Be careful and wash your vegetables, but still eat them.
E-coli should be anywhere near our vegetable supply. It shouldn't be around meat either. We are way overdue for a discussion on what to do with our food supply. Books/movies such as "Fast Food Nation" have played their part on drawing attention. Then again, The Jungle did the same thing 100 years ago.
But don't give up on vegetables.
12/11/2006
The price of fat-free
I confess fat-free potato chips have little appeal. Just eat fewer regular potato chips and you'll be fine.
One good reason to try that strategy, in general, is that marketers love charging a little more for something that's "healthier."
I was in a major grocery chain yesterday. I was in the potato chip aisle and noticed Pringles now has a fat-free version. They have carried a reduced-fat version I have never bought.
The price difference was startling.
Admittedly, the regular version was on sale for 60 cents off versus 10 cents off for the fat-free version. But you could have bought 3 regular containers for $2.37, 8 cents more than 1 fat-free container. Even for the regular prices, the difference is a dollar.
Even if you were obsessed with the fat-free version, the cost differential, especially among Pringles users (of which I am one), is not worth it.
| Item | Regular price | Sale price | |
|---|---|---|---|
| Pringles Regular version | $1.39 | $0.79 | |
| Pringles Fat-free version | $2.39 | $2.29 |
12/10/2006
Trans-fat free can taste better
Had to link to a couple of articles on finding out whether trans fat is necessary to make food taste good. I have said you don't need them; after all, you cook at home without them and your food turns out good.
Both of these articles come from the Chicago Tribune. And I also should disclose that I do know Monica Eng, author of the sidebar, but not all that well.
article
sidebar
Read and let us know what you think.
12/07/2006
Bob, Kim: Don't let up on school lunches
I was glad to see both Bob and Kim take off on the school lunches in last night's "The Biggest Loser" goes to high school special. Criticizing the tater tots as a "vegetable" (which the USDA allows) was a beautiful TV moment.
The "nutritional highlight" was that in the Wellness program at the Belle Plaine High School in Iowa, the new requirements were a whole grain crust with turkey pepperoni. Whole grain was good, but still too much cheese; I can imagine the turkey pepperoni is still smothered in sodium.
I realize Bob is not a journalist, but the lunch lady he talked to mentioned something about "We have to make money." That screamed for a follow-up. I would love to have seen Bob and Kim do a hour-long special just on the USDA and school lunches.
Bob and Kim were great about saying there was nothing there they would eat. Those were powerful, necessary statements.
I was disappointed about a mini-TBL in the high school realm. Watching these kids talk into the camera like a reality show participant was depressing. Though it was great to see the enthusiasm of the kids after they had some success. I thought a more general talk would have been a more effective use of NBC time.
Still, it was nice to see the time taken for an important topic. And let's see someone do an hour on school lunches and why we can't spend more money to get more nutrition into our children.
12/05/2006
NYC bans trans fats
The first, but by no means the last step, has been taken in the battle between trans fats and New York City. The city's Board of Health voted to ban the artery-clogging artificial trans fats at restaurants.
As a transition, restaurants will be barred from using most frying oils containing trans fats by July and eliminate them from all of their foods by July 2008.
The ban contains some exceptions, allowing restaurants to serve foods that come in the manufacturer's original packaging.
Chicago has considered its own trans fat law, but would be far less severe and would apply only to large restaurants, defined as those that make more than $20 million in sales per year.
While the board passed the ban unanimously, this won't go without a fight. Restaurants have argued that the time frame doesn't give them enough time to make the transition.
Those restaurants that are non-chain, i.e., those that don't exist outside the city, would seem to have a much easier time making the transition. Take out oil A and use oil B. They may not want to do it for a variety of reasons, from government interference to changes in taste. But their ability to do it is not that severe.
However, the chain restaurants have a different issue, and this is why I like this law. Those (McDonald's isn't the only one) who say "we'll do it" will now HAVE to do it. And not just in New York City; the logistics would require one system and so all would have to convert, or just not operate in NYC.
I do have sympathy for the critics. Under the law, restaurants could switch to oils that are high in saturated fat, such as palm oil, which were used before the trans fats came along. And yes, part of me resents the government telling the business what kind of oils to use.
But when you and I would cook at home, and we fry food items, we don't use these trans fat oils nor these high-saturated-fat oils such as palm oil. I don't think the taste difference will be that significant, and quite frankly if it is, then we will all be eating the same thing.
12/02/2006
TBL teaching high school kids how to eat/exercise
I wasn't surprised to see NBC extend its "The Biggest Loser" episode to 2 hours. Networks stretch out programming especially reality programming. However, I might be impressed with what they are doing for the first hour on Wednesday.
The trainers, Bob and Kim, along with Season 2 winner Matt head to their high schools to teach students about proper exercise and nutrition.
Unless it's filled with commercials for products such as what we have seen lately from TBL, it could have some real educational purpose. And perhaps have an episode to tape so kids can watch it later.
This would be true in an ideal TV world; I smell commercialism anyway. Hopefully, the program can be a valuable tool of real-life efforts to help people eat better and exercise more. I plan to run tape on it Wednesday (8 EST/7 CST), and will let you know what I think.
11/27/2006
So how did you do?
The Thanksgiving 4 1/2 day weekend is over. The food temptations abounded. Not just the obvious turkey and leftovers, but eating out while shopping. Maybe you made a midnight sale and then went to an all-night restaurant for breakfast.
Glad you had fun, if you did. But don't make the mistake of stretching this period into 6 weeks of gluttony. I don't care if it's cold where you are, or unusually cold (poor Pacific Northwest with its snow storm). You get a few days at Thanksgiving, a few selected meals in December, and another 4-5 days around Christmas (or other December holiday).
That's it. And increased exercise, too. Just follow the seniors walking around the malls if you don't get otherwise inspired.
11/23/2006
Happy Thanksgiving
Yes, Food Day has arrived, uh, I mean, Happy Thanksgiving.
You've been starving since Monday and you're ready for a 2,000-2,500 calorie dinner complete with tryptophan and sugar, a lovely combination.
Enjoy what you can today!! Don't deprive yourself, but don't go completely nuts.
Be thankful you're not on the verge of a diabetic coma. Be thankful you try to find some balance.
The holidays are still fun/insane/depressing regardless of how much food you eat.
11/20/2006
NYT responds to use of "hunger"
Responmding to an issue I brought up last week on the Balance of Food, The New York Times is running an editorial on the elimination of the word "hunger" for those who are, for lack of a better word, "hungry."
The editorial is not part of TimesSelect, so free registration is all you need to read it.
11/16/2006
Definition of hunger
Next time dinner is running a little late, you're not hungry anymore. You have "very low food security."
From the same people that told you ketchup is a vegetable, the term "hunger" is being Orwellianed.
Each year, the Agriculture Department issues a report that measures access to food. Lead author Mark Nord has said "hungry" is "not a scientifically accurate term for the specific phenomenon being measured in the food security survey."
Of course, asking people who are hungry, oh, I mean, suffer from very low food security might produce a different answer.
The USDA said that 12 percent of Americans -- 35 million people -- could not put food on the table at least part of last year. It's fair to say that U.S. government numbers tend to undercount rather than overcount. That's a lot of people.
Then you have to factor that this is food, period. Often, the poor tend to eat poorly (pardon the pun) with high amounts of white flour and high-fructose corn syrup, not because of their taste but their cheapness. The cost of eating better is higher than many can afford. This, in turn, raises health care costs for diseases such as diabetes.
11/15/2006
Check the fine print on red meat and breast cancer
In the latest red meat-cancer scare, there is this easy "just don't eat red meat" element to the solution.
And we should point out that is for hormone-related breast cancer. But the bigger question is about the red meat we eat. The hormones in the meat, the way cattle are raised are what we need to address. There is way more than just cow in our steaks.
We should also point out that one of the researchers' concerns were carcinogens found in cooked or processed meat. In English, this means the more over-cooked (beyond medium) your meat, the more carcinogens you will find. The restaurants that won't cook a burger below medium may someday have to reckon for their policies.
The study of premenopausal nurses was conducted by researchers at Harvard medical institutions, and published in the Archives of Internal Medicine. More than 90,000 women ages 26 to 46 were studied for a dozen years. Women who ate more than one and a half servings of beef, lamb or pork per day had almost double the risk of developing such cancers when compared with women who ate three or fewer servings per week.
Doubling sounds bad, but it's not clear what the numbers are. If 20% is the mark, 40% is really bad. If 2% is the mark, 4% is not great, but not horrible.
11/10/2006
Welcome to the world of fried Coke
What would go better with a fried Twinkie than a fried Coke? I'm not sure, but we now have a chance to try it for ourselves.
Apparently, fried Coke has made a splash throughout state fairs this fall.
A computer analyst from Dallas, Abel Gonzales compiled a batter mix made with Coca-Cola syrup, a drizzle of strawberry syrup, and some strawberries.
The batter balls are deep-fried, ending up like ping-pong ball sized doughnuts served in a cup, topped with Coca-Cola syrup, whipped cream, cinnamon sugar and a cherry on the top.
He apparently sold 35,000 over 24 days at the Texas State Fair -- $4.50 each. There are future plans for fried Sprite and fried Diet Coke. I do wonder how well aspartame (NutraSweet) does being deep-fried.
Actually, I could see a fried Coke going well with fried chicken and (fried) French fries.
11/07/2006
Kirstie Alley shows off weight loss
I get a little cynical about actresses and weight loss. Actors, too. They put on and take off weight all the time. It is part of their career. It doesn’t make it easy, but it is easier for them than average people.
Still, I am impressed with Kirstie Alley taking off 75 pounds from a top weight of 220 lbs.
But that isn’t why I’m writing about her or even posting a picture. I’m writing about her because she said when she was 30 and slender, she never would have had the nerve to wear a bikini for the camera.
That’s too bad. Women have beauty on so many different levels. So good for her that she wore a bikini on "Oprah." She might be 55, but it’s not too late.
"I think women -- I don't think we ever feel like we're good enough. We don't feel like we're thin enough or pretty enough or smart enough or work hard enough. And we are good enough," she told Oprah. "The bikini thing is neither here nor there, other than the fact, you know, I am 55 years old. So I thought -- come on, we are all good enough. And we look good enough. And we are not our bodies."11/03/2006
How to fight trans fat
Getting rid of trans fat in restaurants seems fairly simple. Change the oil so that it's not partially hydrogenated. For store-stable products, the issue is a bit more complex. There is more pressure to make goods last as long as possible, so cookies can stay on the shelf that much longer.
But restaurants don't work in that world. The food being cooked has a quick turnaround.
Here's an example of how simple it can be for restaurants. Attention McDonald's and Burger King: Wendy's has done it. At some point, your restaurants did it. Read this column and let us at the Balance of Food what you think.
10/31/2006
KFC dumping trans fats
Congratulations, albeit tentative, goes out to KFC, which is expected to announce today that it will replace its trans fat hydrogenated oils with a healthier soybean oil by April 2007.
At Balance of Food, we hate to be cynical about whether it will happen. After all, Wendy's got rid of its trans fats. But McDonald's still hasn't after promising for four years. If KFC is successful, we will give them their proper due at that time.
I can't imagine that Colonel Harlan Sanders (the person, not the cartoon caricature) had to use trans-fat laden oils to make his original 11 herbs and spices chicken. So somehow the solution had to be easier than this.
There is a lot made about trans fats. The American Heart Association recommends eating less than 2 grams per day. Currently there are 4.5 grams in one KFC extra crispy chicken breast. The fewer, the better. Eating KFC chicken will be healthier without trans fats, but you still shouldn't eat it every day.
One intriguing note under the radar. According to ABC News, KFC officials told them they'd been secretly using their trans fat-free oil in several cities for months, and most diners didn't notice the difference. I hope that tidbit is correct, and that is the way to do it (McDonald's, are you listening?). People are so busy stuffing their face with fast food that they aren't likely to notice the difference.
Unfortunately, there is an asterisk to KFC's efforts. Some of the chain's menu items, specifically biscuits, macaroni and cheese, mashed potatoes with gravy, and chicken pot pie, will still contain trans fat. Hopefully, KFC will be able to figure out how to get the rest of menu up to speed or note that these products contain trans fat.
10/30/2006
Glutton-related Doonesbury back in repeats
For those who missed the hilarious glutton-related Doonesbury spoof on McFriendly's, the repeats are being shown this week.
The "small Coke," the seasonal Twinkies, the "Big Feed" with over 22,000 calories for $89.95: it's all there.
For those who don't get repeats in their local paper, or dare I say, don't even get Doonesbury in their local paper, go online and see what you are missing. If you read this later, go back to the archives and find the comics for the week October 30-November 4.
I love the freedom of the big portions, but in real life, split it with someone you love or even someone you don't know.
10/25/2006
Sandwich for breakfast
I saw a guy on the commuter train eating a Subway sandwich for breakfast. Many questions leapt into my head.
Amazingly, one of them wasn't "why is he eating a sandwich for breakfast?" At least the person is eating breakfast, and eating a sandwich has essential nutrition.
1) Does Subway serve lunch sandwiches for breakfast?
2) If not, did this guy buy a sandwich the previous night, refrigerate it, and bring it with him?
3) He is not supposed to be eating on the train, is he?
I couldn't ask him because his mouth was full. Besides, we want to encourage breakfast eating here at Balance of Food, and I didn't want to scare him off of the idea. (Though I'm not a huge fan of Subway. The bread tastes so sweet, the lettuce is pathetic, and the ability to get tomato slices in the color red has been rare.)
Still, a Subway sandwich breakfast is still a breakfast. At least it was only a 6-inch sandwich.
10/20/2006
Fun on a stick
I confess that I'm surprised Jon Stewart is becoming a junk food critic. First, he had a delightful critique on the Twinkie when he interviewed Pakistani President Pervez Musharraf.
Now, Stewart has expanded his technique on the new Jimmy Dean pancake and sausage on a stick, chocolate chip flavor (the pancake, not the sausage). In both instances, Stewart refers to the idea of what we can call "food."
Perhaps his young children are influncing his outbursts, hoping their nutritional needs can be met without a sausage wrapped in a chocolate chip pancake.
I find the critiques hilarious as well as the idea of a portable, high-calorie, high-fat snack. Pancakes have enough to make them calorie-laden without the chocolate chips. And if you pour a little maple syrup (or if it is injected into the treat), all the more sugar.
Yes, we eat a lot of crap. Some of it may or may not be food. The crap makes good choices seem more worthwhile, so consider that next time you're tempted. It could be a lot worse: you could eat a chocolate chip pancake and a sausage on a stick, and then take the clean stick, place a Twinkie on it, and eat it.
10/15/2006
Movie Moments
The Chicago International Film Festival brings many movies from numerous countries to the big screen every October. But we're here to care about the ones that feature food.
Nina's Heavenly Delights was a delightful film. It's your typical Scottish/Indian lesbian love story. The centerpiece of the film was a curry contest. Nina, our heroine, makes her curry with love, though that becomes difficult since her father has passed on.
The scene where they are making the curry is marred by dealing with the romance (I will avoid details as to not spoil the story). The curry is abandoned, but the ghost of the father comes and stirs the curry (don't ask).
I would argue that care for the curry, and any other cooking, is what matters. I was told to suspend logic for this movie. But I would love to see a movie where the dish is the star, not the romance.
I could not sit through all of Taxidermia. This Hungarian film was rather disturbing, and I was not the only one who wanted money back. But there was a competitive eating scene that was worthwhile. These rather large men were eating soup. They were slurping from rather large vats. The eating was quite sloppy, even compared to American competitive eating contests.
There are merits to the movie, but if you are squeamish, you might not like it. But I was glad to see the competitive eating scene.
10/09/2006
Happy Canadian Thanksgiving
While in the States, visions of turkey (and football) are 7-8 weeks away, Canadians celebrate Thanksgiving on the second Monday in October. Given the traditionally colder weather, this time of the year is more viable for family celebrations as opposed to late November.
The food menus are similar to the American version, and the Canadian Football League obliges with a football doubleheader. The Thanksgiving games are Saskatchewan at Montreal followed by Edmonton at Toronto.
So if you have Canadian connections, or you are looking for an excuse for a huge turkey dinner, today is the day. Enjoy!!!
10/05/2006
How many meals in a day?
I love food marketing way more than others. So when Taco Bell introduced the concept of the "fourth meal," I wondered "how many meals do young people eat?"
Breakfast may not be much for those who are young and on the go. And it may be at 11 a.m. More often, a pesudo-brunch may kick in. Dinner time is usually a 6-7 p.m. phenomena. So that really is 2 meals, maybe with a snack somewhere in there. So the third meal can really kick in about 11 p.m. or midnight, around the time one might eat at Taco Bell or some other equivalent.
And this method is more of a guy thing. Women are taught to eat more meals yet smaller ones. So they might eat 6 meals in a day (certainly one can involve burritos).
So am I wrong? Do young people eat 3 meals plus the late-night run, like Taco Bell says?
9/27/2006
Bagged spinach is back, but...
You can get your bagged spinach once again, just not from California.
The FDA is allowing spinach from areas not connected to the E. coli outbreak. Even though you were likely in good shape getting it from a farmers' market, people weren't being too sure.
The investigation is still not over, and it's taken awhile (a good thing in my mid -- I want a thorough investigation). More updates to come.
If you are feeling unsure even now, buy frozen or cook the fresh stuff. Or try a temporary leafy replacement.
9/20/2006
'The Biggest Loser' is back
Once again as a public service, and because I know some readers enjoy what they do, I mention that "The Biggest Loser" is back on NBC and CH in Canada.
The season premiere is tonight at 8 ET/7 CT. The "hook" is that one fat person from every state will be represented. Most states won't get a representative past the first night, but think of it like the Miss America pageant, except it's a fat people pageant.
I noticed that Bob the trainer is back, but not Jillian. Kim Lyons is the new female trainer. I personally think Jillian scared a few people. Her attempts at cleavage really did scare me. Sometimes a little mystery goes a long way.
Truly, if "The Biggest Loser" helps you lose or maintain weight, go for it. If I notice something worthwhile, I will pass it along. And yes, I will tape the opener on my DVR. But no guarantee I will watch it.
9/18/2006
Reminders of the effects of e-coli
Some lessons to take from the spinach/e-coli affair.
-- I write about these issues, so I shouldn't be amazed. But I continue to be amazed at how much stuff happens to our food. You do have to be careful.
-- E-coli can obviously be dangerous and sometimes fatal. Understand that if you are healthy and aren't very young (toddlers) or very old (senior citizens), you are highly likely to survive rather well. If you have health issues, or are very young/old, you do have to be careful.
-- If it is true that irrigation water contaminated by cattle feces caused the e-coli scare in spinach, we MUST solve the factory farms influence issue. Our food health depends on it.
-- I was amused at a story about a woman who so desperately needed her spinach pizza fix, she was willing to sign a waiver. Even though I don't like spinach pizza, there are food items where I would be in her shoes.
9/14/2006
Cook that spinach
Given the news over e-coli found in spinach, it is probably best to cook it. The recommended temperature is 160 F. Unlike with meat, the flavor of spinach at that temperature isn't an issue.
But let's really think about this: e-coli should NEVER be on spinach. What a very odd thing if you really think about it. What are we doing with these factory farms.
For those who don't know what I'm talking about, the runoff of animal waste from these factory farms has been a severe environmental issue. If that is what caused this current health scare, we need to find a solution. Spinach, by its nature, should NEVER have e-coli.
9/11/2006
Folk music and food combine for fun
Christine Lavin, who is one of my all-time favorite folksingers, is part of a new compilation on food and folksingers. Then again, Christine has always loved singing about food in her music.
Along with the CD, you also get a 96-page cookbook. Lavin sings "French Toast Bread Pudding." Sounds yummy just thinking about it.
Many years ago (I won't say how many for Christine's sake and mine), I played her music on the folk music show on the college radio station. So I truly have been a fan for a long time.
9/05/2006
U.S. house bans horse meat
Not to get political, but there are a few problems in the country that have nothing to do with horse meat. Yet, one of the first things the Republican-led U.S. House did when it came back into session was to prohibit the slaughter of horses.
An unusual angle is that foreign-owned companies with U.S.-based plants were the ones who wanted the horse meat.
The anti-horse-meat side has bought full-page ads in The New York Times and USA Today. Celebrities highlighting the issue include Paul McCartney, Clint Eastwood, Billy Bob Thornton, Willie Nelson, Morgan Fairchild, Morgan Freeman, Boone Pickens, and Kinky Friedman.
I haven't had horse, nor am I planning to do so anytime soon. Then again, if we can eat Bambi, why not Mister Ed?
But seriously, I need more information before I decide whether this is a good thing. Do we have too many horses? Are the "eating kind" of no major use (other than aesthetics, of course) to us?
Senate Majority Leader Bill Frist, R-Tenn., has said he isn't sure the Senate will take up the ban before recessing for the November elections.
9/03/2006
Helping you find healthier food
Can you go on the Web to help you find healthier choices in dining out? Well, you are reading this on the Web. But there is a Web site to help you find those choices.
Healthydiningfinder.com is designed to provide this service, and it's brought to you by the NRA. No, not that NRA: the National Restaurant Association.
The site is apparently not quite ready, but you might find some helpful stuff already on there, especially for the major chains.
Many people are aware of the healthier choices. They know baked potatoes, grilled chicken sandwiches, and salads do exist. You are either going to eat better or you aren't. Also, if you are in a nicer restaurant, ask them if they will prepare your dish in a healthier fashion. The well run places will have no problem helping you out.
8/26/2006
Another JITB moment
This is the last one I will comment on for awhile. Yet another Jack in the Box spot has run on ESPN. This one shows a young perky cheerleader hired as a "pick-me-up" for the office. However, she is extremely annoying.
Jack comes in and suggests his real milk milkshakes with creamy whipped topping and a cherry as a pick-me-up.
I have not been able to confirm any possible expansion associated with the national advertising. So, for now, I must resign myself to enjoying the hilarious commercials, and hope to increase my travel budget enough to go to a Jack in the Box. The food lives up to the commercials.
8/25/2006
Those few pounds might matter
I know you've heard about this new study where just a few pounds could mean years off your life.
I tend to be cynical on studies, but here's a few things to consider:
* Losing a little bit couldn't hurt. The experts say 10% of your body weight can make a difference. For a 180-pound man, that's 18 pounds. For a 140-pound woman, that's 14 pounds. But think about it: 5% would make a difference, too, so that's 9 pounds and 7 pounds, respectively.
* There are too many factors to directly correlate the statements. Somebody may have a few pounds on them, but be in good shape. But if you aren't, don't fool yourself into thinking you're doing well. Being in shape is more important than a few pounds.
* Doing a little thing can help. Give up or reduce one stubborn item. Order Italian dressing instead of blue cheese dressing. Walk an extra 2 miles a week.
8/20/2006
Another national Jack in the Box spot
I love seeing commercials for Jack in the Box. But once again, I don't know why they are showing up on national cable. I previously wrote about this in April.
I recorded the 10pm Eastern edition of Baseball Tonight on ESPN on my new DVR (okay, I rent the DVR through my cable company) last night. Around 10:55 Eastern, the commercial ran.
This young guy pulled up to the drive-thru to order (Jack in the Box originally had the clown's face, sparking the phrase "ordering out of the clown's mouth") and asked for Jack as a joke.
The perky drive-thru operator then presses a button that signals to the real Jack in his private plane (Jack is the CEO after all). The guy, befuddled that Jack is actually talking to him, asks humbly what he should get.
Given that the guy only has about a buck, Jack suggests the Jumbo Jack, a burger with lettuce, tomato, onion, and pickles. I confess it looked better than the Whopper Jr., a comparable burger.
Right now, Jack in the Box franchises are generally west of the Mississippi River. Hopefully, they will make their way across the country, so I won't have to travel to get my Jack fix.
8/19/2006
'Dateline NBC' doesn't put up much of a food fight
I made myself tape "Dateline NBC" since its theme last night was "Food Fight." I hoped they would do some nice work on the growing obesity levels. What we got was a lot of rehashing of old issues with very shallow coverage. It looked liked they could have done it 2-3 years ago, and it still would have been a fluff piece.
The show spent way too long on the teenagers in the Bronx that sued McDonald's, a suit originally filed in 2002. The other major discovery was that marketers try to appeal to kids. Hey Dateline, this is 2006, tell us something new.
The show's method of interviewing regular people has some appeal. But Phillips is asking them irrelevant questions that won't produce enlightened answers.
The ironic moment in the show was Stone Phillips' lovefest at Kraft's headquarters, when he pointed out that the new Oreos had 0 grams of trans fat on the ingredient list. Nowhere does it get mentioned that 0 grams on a label may not mean anything, since food manufacturers are allowed to say 0 grams of trans fat if the actual amount is less than 1/2 gram PER SERVING. Again if Phillips and his producers don't know this, the research would not have taken a long time to discover.
The discussion with the guy from McDonald's didn't even mention the reluctance to change the oil for the fries. With Kraft, Phillips talked about how to make the food healthier. He needed to make that same point with McDonald's.
Though there was one ironic moment during a commercial break. At about :47 after the hour, there was a spot for Wish-Bone's 1-calorie dressing spray. The appeal sounds great: spray on the dressing and use fewer calories. Well, there is one major problem. The top 2 ingredients in the spray are water and high-fructose corn syrup. Nobody needs HFCS on a salad.
If you watched that episode and actually learned something, then you must watch "Dateline NBC" on a regular basis. I was depressed for its take on the food battle and its excuse for journalism. This is a serious issue that needed some serious coverage.
8/15/2006
Candy bars in a bottle
I was in this supermercado (Spanish for supermarket). I love supermercados because they usually have items I don't see elsewhere.
In this supermercado, I saw Milky Way in a bottle and 3 Musketeers in a bottle: chocolate milk designed to taste like these candy bars.
This shouldn't surprise me. Marketing candy bars into chocolate milk was the next step to take.
Of course, I read the ingredients on the label. The Milky Way ingredient list had sugar, high fructose corn syrup (evil), sucralose, and ace-K (acesulfame potassium), besides milk sugars. I can't imagine it tastes much like chocolate with all that sugar. And why would you need regular AND diet sweetness sources.
The worst part is pretending this is "nutritious" since it has milk in it. Growing up, they tried to justify regular chocolate milk as nutritious since it had milk. Of course, regular chocolate milk is healthy compared to these drinks.
8/11/2006
Convenience store merger
For those who lived near a White Hen Pantry, it has always served as a nice alternative to 7-Eleven. But White Hen got swallowed up by 7-Eleven.
There's nothing really wrong with 7-Eleven; I've enjoyed many fine "meals" there. I even joke of being on a business trip to Washington, DC and buying breakfast there. We got reimbursed for meals and it identified a "$6 breakfast." Unfortunately, finding a $6 breakfast wasn't easy because of the areas where we stayed.
Well, I got a $5.94 breakfast of 2 hot dogs, nachos, a Big Gulp, and the Sunday Washington Post. Those were the days of good eating.
Joe DePinto, president and chief executive of 7-Eleven, suggested in the media that the White Hen Pantry name may be used for fresh-food offerings. That sounds good (from a marketing standpoint), because White Hen has meant fresher than 7-Eleven to me.
The major concern is giving 7-Eleven legitimate competition to not let it get complacent. White Hen Pantry did serve that role. I do hear a buzz about Tesco PLC, Britain's largest retailer, opening a chain of 4,000-square-foot convenience stores in California and Arizona that sell high-quality fresh foods. That will be good news for all.
8/06/2006
In-N-Out Burger co-founder dies
The flags outside In-N-Out Burger are flying at half-mast for Esther L. Snyder, who with her husband founded the chain In-N-Out Burger, who died Friday at 86.
Esther and Harry Snyder opened the first In-N-Out drive-through stand in 1948. In-N-Out now has just over 200 restaurants in California, Arizona and Nevada.
I have few goals remaining in my life -- going to an In-N-Out Burger is one of them. The legend of the freshly made food raised fast food to an art form.
Traditionally, quality at places goes down after the death of the founders. Think about McDonald's quality when Ray Kroc was alive versus now.
Esther had outlived her husband and two sons. Esther had been in poor health, according to a January lawsuit that accused Snyder's granddaughter of attempting to engineer a coup. According to the AP, In-N-Out attorney Arnold Wensinger said the suit contained inaccuracies. The suit was settled in May.
Hopefully, for all fast-food connoisseurs everywhere, In-N-Out Burger keeps the spirit and quality that Esther and Harry Snyder started.
8/02/2006
Bush up 4.4 pounds
Stress affects our weight no matter what kind of job you do. U.S. President George W. Bush gained 4.4 pounds in the last year, according to the results from his latest physical.
Bush did recount recently about the honor of slicing the pig when meeting with German Chancellor Angela Merkel. So maybe food is more on his mind lately.
But politics aside, Bush has concentrated much more on exercise than any recent president and has had the lighest workloads of any modern-era president. So you would think that he would be in better shape, and way under his current mark of 196 lbs.
8/01/2006
The love of garlic
I keep saying "At some point in my life, I want to go to the Gilroy Garlic Festival." Well, I missed another one. But I thought I would link to Kim O'Donnel's blog in washingtonpost.com and her coverage of the festival.
I was recommending fresh garlic, especially this summer, to a friend of mine who is trying to do more cooking. I tell her that garlic adds flavor to everything at no expense, calorie-wise.
In my Cleveland trip, the baseball stadium (Jacobs Field) offered garlic fries. I was tempted to try them, but didn't because I feared they wouldn't be garlicky enough. Based on the response of the guy behind the counter, I think I made the right choice.
I would love to do a garlic tour of San Francisco's ballpark garlic fries at AT&T Park, home of the Giants, and a trip to Gilroy.
7/26/2006
Adding a sausage in Milwaukee
NOTE: The chorizo finished third, behind the winning bratwurst and the Italian sausage. The game drew 43,000, a sellout for Milwaukee, well above what the game normally would have drawn.
Even if you are a vegetarian who hates baseball, you still have to appreciate grown people dressing up as sausages at Miller Park in Milwaukee.
The classic 4 contenders -- hot dog, Italian sausage, Polish sausage, and bratwurst -- are about to get a new partner. Chorizo, a tasty Mexican sausage, will be the 5th contestant. The sausages race each other down the left field line behind home plate and up the right field line at the tope of the 7th inning during Brewers home games.
It's nice to see a nod to the Latino community. Milwaukee has the German-American image with its sausage and beer, but the city has a significant African-American and Latino population.
According to the Milwaukee Journal-Sentinel, Latino community leaders lobbied for the change; the announcement was timed to coincide with Cerveceros Day, set for Saturday night at Miller Park.
Saturday will be the only day for the Chorizo this year. The sausage will get full-time status next year. Apparently, Major League Baseball requires a waiting period for new mascots, uniforms or logo changes, usually 12 to 18 months. Bernie the Brewer (not a hot dog) is the only mascot in my mind; the rest are just the condiments on the... uh, never mind.
The sausages at Miller Park are quite good, and the condiments include sauerkraut, special sauce (a barbecue), and special mustard.
Photo credit: Morry Gash/AP Photo7/23/2006
Japan welcomes back U.S. beef
The Japanese media is reporting that Japan will resume imports of U.S. beef next week. Japan's Agriculture Ministry had announced that a U.S. decision to cut back its mad cow disease testing program will not impact Japan's resumption of beef imports from the United States.
It is "mad" that we are still fine-tuning this policy worldwide, and I'm not just picking on the U.S. for this. There is NO reason for anybody at anytime for any reason to feed cattle any part of cattle. Cattle are herbivores.
The U.S. Agriculture Department announced last week it will reduce its mad cow surveillance program by 90 percent. Yet that did not affect Tokyo's decision to resume beef imports. Wow!
I realize there may be some cattle still out there who were eating cattle parts. But I don't have the sense from reading the mainstream media reports that the world understands the significance of keeping cattle as herbivores.
I'm still not crazy about how much corn these cattle are eating in the U.S. because we are eating too much corn that's not directly corn. If I were the meat czar, all cattle would be hormone-free and grass-fed.
7/19/2006
Food deserts
In poor neighborhoods in large cities, bright shining large grocery stores aren't always an option. A recent study covered by the Chicago Tribune and Chicago Sun-Times shows that for some people, access to fresh, good food at decent prices can lead to horrible consequences.
The report is called "Examining the Impact of Food Deserts on Public Health in Chicago." It is supposed to be the first to examine the health implications of these "food deserts." But don't be fooled: other major cities have the same issues.
Given some of the health findings such as the doubling of diabetes-related deaths in food deserts, this is as important as it has ever been.
For those who don't know Chicago, the poorest areas on the West and South sides don't have a lot of regular grocery stores. The places they sell food are filled with less nutritious fare with not-so-great produce. There aren't a whole lot of cars in these areas.
The better anybody can eat, the better their health can be.
7/16/2006
Yes, there are starving people
When we talk about the battle over portion control in the land of the plenty, sometimes we need to be reminded that plenty of countries don't have this issue. The Chicago Tribune reminded us of this in the editorial.
A delegation from the United Nations World Food Program visited the Tribune editorial board and convinced it to relook at portion control.
According to the Tribune, a typical WFP food basket contains cereals and oil along with possibly meat or fish, vegetables and fruit, sugar, and condiments. While the goal is to provide 2,100 calories per person per day, unfortunately in Darfur for 6 months last year, the agency was able to provide only half that ration. The good news is that the ration is up to 1,770 calories a day.
When you are battling between 1,500-2,000 calories for your diet, it's much easier to have that debate when you get a regular amount of calories. Getting 1,770 calories when you aren't used to that much food is a much more difficult physical struggle.
The Tribune editorial teases at the U.S. government reminders that a serving of meat should be about the size of a deck of cards, and a serving of rice or pasta about as big as a tennis ball. But it should be closer to that if for nothing else than to remind us that not everyone has it this good.
7/11/2006
Kellogg's goes organic
Could not believe it when I saw Kellogg's Organic Rice Krispies and Raisin Bran. I suppose I should start believing it since "organic" is now the hot phrase.
I have read where sales of organic products have grown 15 percent to 21 percent each year, compared with 2 percent to 4 percent for total food sales.
I try to avoid cereals with high-fructose corn syrup (HFCS), so Kellogg's has been off my list. Their cereals are chronically known for having HFCS.
The new Rice Krispies and Raisin Bran don't have HFCS. I'm not so concerned about the organic part versus not having HFCS.
If the organic versions go on sale, I might buy one. (I doubt they will even in the beginning. Companies love charging more for organic products.)
I did eat Kellogg's Raisin Bran back in May when I was in Windsor. The hotel had a complimentary breakfast. I ate it without guilt since the Canadian version doesn't have HFCS. I like Raisin Bran, but won't eat it with HFCS. So the organic version is an option.
So congrats to Kellogg's for making the leap. Next time, take out the HFCS in the regular versions. You don't need the HFCS.
7/07/2006
Is HFCS the 'devil's candy'?
I am pleased to unveil another anti-HFCS story in the MSM. This time, it's a blog entry from Julie Deardorff from the Chicago Tribune.
Like a lot of MSM articles on the topic, this hedges on what could be the problems with high-fructose corn syrup. I wish it was much stronger against it, but I'm glad it is out there.
Traditionally, the Chicago Tribune hasn't gone after companies such as Archer Daniels Midland, a huge profiteer from HFCS, due to its ties to Illinois. There is also the perception that going after HFCS somehow is like attacking corn farmers.
Let me be extremely clear: my attacks on HFCS have nothing to do with corn farmers. As residents of the United States, we (and our cows) eat way too much corn. I would like to see us feed more of the world with corn and have those in the U.S. get their corn from corn and, well, corn chips. It is bad to get corn from ketchup, soft drinks, pickles, and breads.
7/04/2006
Two new records in Nathan's hot dog contest
I hate to spoil the results for those wanting to watch the Nathan's Hot Dog Eating Contest, but the public has to know. Takeru Kobayashi, 27, won his sixth straight title, eating a new-record 53 3/4 hot dogs in 12 minutes today.
Kobayashi did not have it as easy as in years past. Joey Chestnut, a 22-year-old civil engineering student from San Jose, set the American record with 50 hot dogs. Chestnut broke the previous mark at 42, set by Sonya Thomas last year on July 4.
Watching Kobayashi is always fun. He was ignoring Chestnut while Chestnut was watching Kobayashi. For about 9 minutes, Chestnut held his own. When Kobayashi needed to kick it into overdrive, he responded like a champion.
To give you a flavor about what these people consume, let's look like at nutritional info for 53 1/2 hot dogs, the previous record.
| Category | Results |
|---|---|
| Calories | 16,532 |
| Calories from Fat | 9,529 |
| Total Fat | 1,077 g |
| Saturated Fat | 415 g |
| Cholesterol | 1,605 mg |
| Sodium | 36,596 mg |
| Total Carbs | 1,213 g |
| Dietary Fiber | 69 g |
| Sugars | 268 g |
| Protein | 568 g |
7/01/2006
Hot Dog Eating Contest on ESPN
For those who look forward to spending time with loved ones over the Independence Day weekend, set some time aside to watch grown men and women down more hot dogs than you will eat in a month.
ESPN will carry Nathan's infamous Hot Dog Eating Contest live from Coney Island in New York. Coverage begins on ESPN at Noon EDT/9 a.m. PDT. A 1-hour time slot is being alloted for the contest.
Here are the airings for the contest. And for those who love watching people stuff their face in HD, all the ESPN showings will be in HD.
| Day | Time | Channel |
|---|---|---|
| July 4 | Noon | ESPN |
| July 4 | 5 pm | ESPN2 |
| July 6 | 7 pm, Midnight | ESPN2 |
| July 8 | 3 am | ESPN |
| July 8 | Noon | ESPN2 |
| July 9 | 1 am | ESPN2 |
| July 9 | 1:30 pm | ESPN |
| July 13 | 1 pm | ESPN |
6/29/2006
50 years of fast food
Well, not exactly 50 years. But today marks the 50th anniversary of the Interstate Highway System. The superhighway system sparked the need for cheap food near highway exits that began the chain-dominated fast-food revolution. It also marked the end of many home-grown places to get a bite to eat.
The chain restaurants were located on cheap land near the exits with drive-thrus so you wouldn't have to get out of the car, and bathrooms in case you did want to leave the car.
Given the impact of fast food, and that many people are still alive who remember otherwise (not me), I can't believe it's only been 50 years.
6/27/2006
Should we know how she lost the weight?
I am not a regular watcher of "The View," though I like Meredith (and definitely not Katie). I was in a shop that had the TV tuned to the show yesterday, and happened to see what I thought was Star Jones.
I had heard vaguely that she had lost a lot of weight -- that's an understatement. I would estimate she lost at least 100 pounds.
I know the big (pardon the pun) news is that she's leaving "The View." But after seeing her on TV, and hearing that she refuses to tell us how she lost the weight, I'm a little confused.
I think it's cool that some part of her can be private, since a lot has come out. But by being hush-hush on this topic, gossip has lent itself towards accusations of gastric bypass/stomach stapling.
So if she had the surgery, people already think she had it (by her denials). And what would be the big (pardon the pun) deal about telling us?
I figured celebrities such as Al Roker and Carnie Wilson, who told us they went under the knife, could serve as inspiration. Regardless of how she did it, the weight loss is still impressive, and a source of pride. How Star handles it is up to her, but if she didn't have the surgery, she shouldn't keep the story secret.
6/24/2006
Now we know how much trans fat
UPDATE: According to Sally Squires of the Washington Post, she says for a 2,000 calorie diet, the new requirements set a daily limit of 2 grams of trans fat, roughly what is in half a small bag of fast-food fries. Thanks, Sally
Like many of you, I wanted to know "so how much trans fat can we eat?" Now, we have some idea.
The American Heart Association has set a specific limit on trans fats at less than 1 percent of total calories.
In a 2,000 calorie diet, that comes out to less than 20 calories of trans fats. But I confess I don't know what that means. How many French fries does that mean? How many cookies?
I recently switched from Ore-Ida frozen French fries to a chain supermarket brand. The new ones aren't as much fun as Ore-Ida, but unlike Ore-Ida, they have no trans fats.
I've been broiling them at home to give myself some French fry fun. But it seemed pointless to broil fries that already had trans fat in them, especially when you consider that if I had put them in oil, it would still be a trans-fat free process.
I guess the general guideline applies to trans fats: eat as few as possible.
6/22/2006
True cost of a $100 Hamburger
Is a $100 hamburger really worth it? I doubt it, but the story is still intriguing.
The Old Homestead Steakhouse in Boca Raton, Florida is selling this 20-ounce burger, garnished with organic greens, exotic mushrooms, and tomatoes. The price actually comes out to $124.50 with tax and an 18 percent tip included.
The burger is reportedly 5 1/2 inches across and 2 1/2 inches thick made from American prime beef, Japanese Kobe, and Argentine cattle.
I love the decadence of the burger itself. But since I like my burgers medium-rare, it's really difficult to get a burger that size cooked that way. If they had a smaller burger (no more than a half-pound) with that meat combination, I would try it in a heartbeat.
6/16/2006
Way too much corn in our food
Michael Pollan, writer of the "Omnivore Dilemma," discussed the ever-growing corn issue on "The Colbert Report" last night. In the interview, he said we eat 42 pounds of high-fructose corn syrup a year. He may have underquoted himself, since I have seen other places where he is quoted in the book as saying we eat on average 66 pounds of HFCS per year. Either way, those figures are disgusting and frightening.
We also get corn through cheese and beef since cows are fed corn, which shouldn't be happening. Pollan said to Colbert that we are becoming a "people of corn."
There are many more points to his book, but it was thrilling to see someone (on a show I respect) stand up to proclaim the evils of HFCS.
6/14/2006
AMA says 'cut the salt'
Salt is an abundant spice -- except too much is really not a good thing.
The American Medical Association thinks so too as yesterday it overwhelmingly agreed to back a campaign to halve the amount of sodium in restaurant and processed foods over the next 10 years.
The AMA also wants the FDA to revoke rules that have allowed sodium to go unregulated for decades. The rule has allowed salt and its component sodium to be treated as "generally recognized as safe."
The standard limit is 2,300 milligrams per day, less if high blood pressure is an issue. Americans generally consume about 4,000-6,000 milligrams per day (that seems like it would be higher). One teaspoon of table salt has 2,300 milligrams.
For those with low blood pressure who might not think they have to worry, consider this: the saltier your food, the more likely you will have more to drink. If that's water, that's fine. If you select soft drinks, lemonade, or even fruit juices, those calories/sugar/HFCS can add up.
For those who do suffer from high blood pressure and other related maladies, cutting salt is crucial. Finding low-salt alternatives, especially in processed foods, has been difficult. Campbell's is switching to sea salt in its soups; sea salt has less sodium (something for other companies to consider).
Try getting fast-food French fries without salt; they will do it but it's never easy.
So, glad to see the AMA on board, and let's cut that salt.
6/13/2006
Trans fat battle goes after KFC
Whether or not KFC is in my immediate future, I am still intrigued over the fight from the Center for Science in the Public Interest (CSPI) over trans fats in KFC food.
The non-profit group is filing suit for its use of partially hydrogenated oil.
I didn't think too much about this, but chicken is only part of the issue. CSPI says it's also concerned about trans fats in KFC's biscuits, potato wedges, potpie and desserts.
If CSPI thinks KFC is bad, think what it might say over KFC's corporate brother, Long John Silver's. LJS might not be high enough on the national radar, but I don't want to imagine what levels of trans fats I am eating there.
For as little as we've known about trans fats, there has been a huge uprising over this. But one important issue to consider: Denmark has approved legislation essentially banning trans fats. I know Canada is curious about trying to do the same.
This week, the Cheesecake Factory, a restaurant chain, announced it was getting rid of trans fats.
McDonald's, Wendy's, KFC, etc. all had thriving businesses long before partially hydrogenated oils were used. So why can't we have fast food that isn't so bad for you?
If these places go back 40-50 years ago, fast food was what it was, but it's much healthier than it is today. That's a sad commentary on where food production is today.
6/09/2006
Wendy's to use healthier oil
Not that I want to lump in Wendy's with McDonald's, but Wendy's says it will start frying in non-hydrogenated oil (read, no trans fats).
Wendy's says its blend of corn and soy oil will cut trans fat in those menu items by 95 percent. The switch will start in the U.S. and Canada in August.
According to Wendy's, trans fats would disappear for the chicken products and a kids' order of fries. A large order of fries would have 0.5 grams, down from 7 grams.
The chain maintains the food will taste the same the cost the same. The new oil has a shorter shelf life than the old one.
I hope this ends up being true, but the cynicism stems from me waiting 4 years now after McDonald's promised it would happen.
McDonald's Chief Executive Jim Skinner said in April that it was still testing the new oil and did not know when they would make the change. If Wendy's can do it, McDonald's can. And if Wendy's does it, that might be the place to go for fast food.
| Place | Size | Calories | From Fat | Tot Fat | Sat Fat | Trans Fat |
|---|---|---|---|---|---|---|
| McDonald's | 114g | 380 | 180 | 20g | 4g | 5g |
| Burger King | 116g | 360 | 180 | 20g | 4.5g | 4.5g |
| Wendy's | 159g | 490 | 210 | 24g | 4g | 6g |
6/04/2006
Solving the temptations of summer, part 236
So what did I do for the summer picnic concert setting. As I recounted recently, KFC had been the logical destination for this picnic/concert issue. I could walk to it, get the food, and walk to the train to go up there. The KFC recently closed to put in a lame, drive-thru bank that the neighborhood doesn't need.
It's Saturday afternoon, and I'm still not sure what to do. I had about an hour to shop and get back. I was literally out the door and waiting to cross the street. And I stopped. I never crossed the street.
I decided to find something in the house. Perhaps, it would be less exciting, less tantalizing but healthier.
My original vision was fried chicken and cole slaw. I ended up with leftover spaghetti with sauteed crimini mushrooms, very cold not-quite-defrosted shrimp (on sale, trust me), pickle spears, applesauce (natural with sprinkled cinnamon), a salad with lowfat dressing, and milk.
I was plenty full and felt good that I didn't splurge. But I did see one table where they must have anticipated a batallion. There were about 10-12 huge pieces of fried chicken and party trays of potato salad and a couple of dishes I didn't recognize.
This place has a lot of people who go nuts and splurge on food. I saw this young woman on the way there who was snacking on Cheez-It crackers and chocolate chip cookies. I teased her to save some room for the meal at the site.
It is hard for me in the summer to watch people enjoy themselves by gorging. But at least this time, I did OK.
6/01/2006
Garlic sandwich "protest"
You truly have to take this for what it's worth; I preface this by saying it's likely a publicity stunt.
According to WCPO-TV in Cincinnati, a Cincinnati man who claims he's a vampire planned to protest White Castle's new new garlic cheese sandwich, noting that the chain has "angered the undead" with the sandwich.
This is the best part: this disclaimer ran on the station's Web site "9News got this information from a media release sent by a public relations firm." Wow! Talk about lame journalism.
I think it's funny b/c it's bad journalism, bad PR, and about garlic. Also, if he is a vampire, did he protest during the day?
Garlic is one of my favorite foods, but it doesn't mean I'm going to run to White Castle. I tend to like foods garlickier than chains will allow.
5/31/2006
French fries bad for potential diabetics
I often joke that if it weren't for potatoes, I would be a lot thinner. Especially when those potatoes are sliced and deep-fried with a little salt and ketchup. Now in a long-term study of nearly 85,000 U.S. women, researchers at Harvard University found those with the highest potato intake had a modestly elevated risk of developing type 2 diabetes.
It should be pointed out that the link was strongest among obese women. The findings are published in the American Journal of Clinical Nutrition.
Women with the highest potato intake were 14 percent more likely than those with the lowest intake to develop diabetes over 20 years. And women who ate the most French fries had a 21 percent greater risk of diabetes than those who ate the fewest.
If only they weren't so tasty. . .
5/29/2006
Start of the eating season
In the United States, Memorial Day weekend is the time where the official eating season begins. It's not quite the Barbecue 500 (pounds), but summer time is the time Americans think to eat.
I need to be better in resisting temptations. I think of summer as the time to lose weight, since there is more chances to exercise. If you are good in exercise, you can squeeze out a little summer food fun.
All in all, nice to have summer back.
5/28/2006
The naturalness of 7UP
When 7UP decided to go "natural," my cynicism radar went into high alert. If one can feel sorry for any soft drink these days, it's 7UP.
The bubbly formula you may remember helping you with the flu during childhood has gone through a few changes. Of course, if you are of a certain age, you remember 7UP with sugar before the high-fructose corn syrup horror. On top of that, 7UP changed its formula a few years back.
Now, 7UP changed it again to be natural. The ingredient list is filtered carbonated water, high fructose corn syrup, natural citric acid, natural flavors, and natural potassium citrate. The sodium got reduced from 75mg to 40mg per 12 oz. can with the substitution of potassium citrate for sodium citrate.
I debate whether HFCS is natural, but it is an intriguing step. The issue of soft drinks and benzenes has been high in the news chain lately, so the timing is also good. It does make you wonder why benzenes need to be in soft drinks.
Whether it will be successful marketing-wise is debatable. Mountain Dew had similar image problems many years ago, and is now one of the hottest soft drinks. If 7UP really wants to be different, it will go back to the original formula with natural ingredients and cane sugar. The Baby Boomers alone could give 7UP real market share growth.
Here comes the part where I say "should I taste this?" If 7UP in Canada or Mexico does the same thing, I will try that. But my days of drinking HFCS in a pop can are over. But if you have tried it, please let me know.
5/26/2006
KFC ritual gone
There is this idyllic picnic/music setting not too far from the headquarters of the blog. My tradition was to walk down to the KFC, get the chicken and cole slaw, walk to the train that takes you there.
The key word is WALK. It's a difficult transition with a car, and since I don't have a car, that's a new problem. Now, the KFC is closed for good; they want to build a drive-thru bank.
I don't eat much KFC anymore, but that was a nice tradition. Unfortunately, that tradition is gone. A sad tear from me.
Now, I will have to find a new tradition for the picnic/music setting. I'll let you know what that is when I do it, which will be soon.
5/24/2006
HFCS tax
Mexican President Vicente Fox wants the Mexican Congress to eliminate a 20 percent tax on corn syrup sweetened soft drinks to go along with a World Trade Organization ruling. Needless to say, I don't want that to happen.
The tax actually stems from a trade dispute over Mexican sugar into the U.S., but it creeps up on one major issue here at The Balance of Food: why is the U.S. exporting high-fructose corn syrup to Mexico?
The AP reported that in March, a WTO panel rejected an appeal by Mexico, and supported the U.S. in that Mexico violated international law with its 20 percent tax on drinks sweetened with anything other than cane sugar grown in Mexico.
All creatures should have the right to not have high-fructose corn syrup into their bodies. The U.S. shouldn't force-feed anyone.
If you taste Mexican soft drinks alongside U.S. soft drinks, the quality isn't even close. Mexican soft drinks is the way to go. I would put Mexican soft drinks ahead of Canadian soft drinks, and that says something. I would even go as far as to say a Mexican Pepsi tastes better than an U.S. Coca-Cola.
5/22/2006
Bringing back food from Canada
I just finished a long weekend in Canada, Windsor to be precise. Even at a Shoppers Drug Mart (major drugstore chain), the selection was enough to keep me satisfied.
If I brought back all I wanted, I would have had to carry a hernia as well. And I should have bought Twinkies.
Canada, like the rest of the world, doesn't use high-fructose corn syrup. So food tastes like it's supposed to taste. I could order a Coke in a restaurant. I bought ketchup and breakfast bars. I even got a bottle of Coca-Cola with lime.
Things are less sweet in general in Canada, which appeals to my taste buds.
When I crossed back across the border, I explained why I bought ketchup. She was surprised, having never heard that before. Hopefully, one more person is educated.
I don't drink American pop anymore, but in Windsor, I ordered it a couple of times. At the Hardee's on the way back, I ordered a meal. I almost got ready to order a Coke, and stopped myself. "Sorry, back in the U.S. The regular rules apply."
After traveling via Megabus.com, I may take more trips to Detroit/Windsor, and bring back more food from Canada.
5/21/2006
Should I have had the Monsterburger?
For all the gleeful stories I told about the Monsterburger, I had not been face-to-face with one since I wrote about it. Well, coming back from Canada, our bus stopped off at a Hardee's.
If it had been at the beginning of the trip, I might have been more likely to do so. But I had eaten a lot of crap on this trip. I didn't even want Hardee's at that point, but I had no choice.
I started at the Monsterburger on the signage. It was impressive. But I couldn't do it, especially after we were warned not to go "number 2" in the bathroom on the bus. I certainly couldn't hold in what a Monsterburger would do to my intestines.
I opted for the bacon sourdough burger, a popular choice for me back when I had regular access to Hardee's. It was a lot healthier since I remember it last. It had real lettuce and red onion. And it didn't seem as greasy as I remember.
I also had to wait for the food to come up. During a brief bus stop, that could be bad. But we had time, so I didn't mind waiting. The woman behind the counter pointed out that "we make everything fresh when you order it." Amen to that. It did taste better than way.
5/16/2006
Don't give up to be thin
I know obesity is the "in-thing." But this Yale University online survey takes things to a few extremes.
Apparently, 15 percent of the roughly 4,300 people said they would trim a decade off their lives for a thinner waistline. Runners-up included losing a limb (5 percent), or going blind (4 percent).
I realize the objective is measuring bias against obesity perception. There are ways to lose weight without having to think about lost limbs, decades, and eyesight.
Try to eat better. Try to exercise more. That's it.
5/10/2006
Official Dagwood sandwich coming soon
UPDATE: I found something close to what I remember. This is a little more elaborate than the unofficial Dagwoods featuring a bunch of different cold cuts. The implication as I remember is that odd leftovers were a signature of the true Dagwood sandwich. Some a fried egg, the lobster tail, and cold spaghetti seems approriate. I can't vouch for the eagle talon.
For those who have made Dagwoods in your life, there is finally a chance to have someone make it for you. Coming to Clearwater, Florida, in August is "Dagwood's Sandwich Shoppe."
Dean Young is one of the guys behind the company. Young inherited the job of drawing Blondie from his father, creator Chic Young, in 1973.
Besides a signature Dagwood at a pound-and-a-half and several inches tall, the menu also includes Cuban sandwiches, New Orleans-style roast beef sandwiches as well as traditional sandwich makings such as corned beef pastrami, other cold cuts, and cheese. New Orleans will also be a center for the company.
The only surprise I have is that it didn't come sooner. I know Blondie isn't as hip as it once was, but the Dagwood is a classic idea.
Years ago, I found an actual Dagwood sandwich recipe. If I find it, I'll post it. If you have one, leave a comment.
5/08/2006
Ending almost all soda sales in public schools
I can't believe that nearly all soda sales will be stopped in public schools.
According to the news release, nearly 35 million students will be affected. The group that helped to broker the deal was the William J. Clinton Foundation and the American Heart Association. For all the jokes about former President Clinton jogging to McDonald's, he has done a lot of good on improving the way people eat, especially children.
There are exceptions in high schools such as diet and unsweetened teas, diet sodas, and sports drinks, but this is still a big deal. Soft drinks every once in a while is fine, but the systematic endorsement of the schools was a wrong way to go. Think back if you are old enough to remember cigarette vending machines. You can't make it impossible, just don't make it easy to get.5/05/2006
Eat something, Nicole, but be wise about it
When you hear the "news" about Nicole Richie announcing that she needs to gain some weight, the potential for jokes is huge. Here's why I'm not going to go there.
I've been too thin, so I can relate. Regardless of why it might happen (reportedly, heroin was involved), being underweight is not much fun either.
There are too many "celebrities" that are way too unhealthy, thin-wise. If one of them admits it, maybe it will encourage others.
I've seen her with a little more weight. I know being 5'1" is difficult because weight fluctations are more extreme on shorter women. However, she looks much better with a bit of weight on her.
She has blamed stress for her loss of appetite. For all those who eat more because of stress (you know who you are), in some people, stress can mean weight loss. It's good of her to admit it, because knowing why is really helpful.
There is one issue. In the Vanity Fair article, she says her eating habits are far from healthy: "I eat the worst foods -- salty cheese-and-grease kind of stuff." There are smart ways to put on weight. She is apparently working with doctors. I had one point where I needed to put on weight, and I didn't do it wisely.
So Nicole, eat whole grains, lowfat protein sources, and lots of fruits and vegetables. And good luck.
5/03/2006
Huckabee on Colbert
Stephen Colbert did a nice job talking about the food/diet issues Tuesday night that Arkansas Governor Mike Huckabee has been touting. Huckabee was the interview guest, but Colbert also used that theme in "The Word" segment.
In his faux right-wing rants, Colbert went on about how the economy relies on people eating a lot and being sedentary. All kidding aside, Colbert didn't mention the huge (pun intended) health care costs involved with obesity.
Huckabee lost 110 pounds after being told he would die within 5 years at the rate he was going. Huckabee, a Republican, who is being talked about as a possible presidential candidate, held his own with Colbert.
5/02/2006
McDonald's streak snapped
I tried going as long as I could without McDonald's. I made it to almost 2 months. There is a tendency to rely on McDonald's because it's there. The food tastes good, but it isn't good for you.
Baseball was my weakness. I took an afternoon to go see the Cubs (half-price ticket day). I succumbed to the McDonald's across the street from Wrigley Field.
Nothing is truly evil (except for high-fructose corn syrup), but moderation is key. Still, I had a Quarter-Pounder with no cheese, fries, and a milk. By most people's McD's standards, not a bad meal health-wise.
I still want to go a year without McDonald's. As weird as it sounds, except for road trips and baseball, I could do it now.
BTW, Cubs lost badly 8-0 to Pittsburgh.
4/29/2006
Women drawn to fast food
I never thought to break down fast food eating by gender. But a new survey finds that women are visiting fast food establishments more often. The numbers went up to 16.2 times a month on average in 2005, compared with 14.3 times a month in 2004 and 15 in 2001.
According to the annual survey of 2,400 consumers by market research firm Sandelman & Associates, men still lead the way with 18.1 times a month on average.
Maybe the entree salads, yogurt, and fruit cups are what makes the ladies flock to the chains. Unspoken, but possible, is that women are more likely to be with young children at these places, and those visits are increasing.
The numbers overall seem really high to me. Even at my worse, I don't think I visited a fast food place 15 times in a month. Even if I did, that wasn't good.
4/27/2006
No foie gras in Chicago
Boo hoo hoo! No goose liver in Chicago! What is going on?
I have never eaten goose liver, and won't ever do so. But since Chicago is home, I do have to wonder what the city is doing in banning foie gras (goose liver). Trust me -- there are worse problems in Chicago than goose liver.
For goose liver lovers, the ban does not take effect until late June. And numerous restaurants that serve it are as close as the near suburbs.
The controversy stems from fancy restaurants where I wouldn't eat unless someone else were paying (and still not getting the foie gras). Ban supporters claim its production of foie gras is barbaric, with tubes jammed down the gullets of ducks and geese to force-feed them until their livers swell to 10 times normal size.
If that were relevant elsewhere in food production, we wouldn't have chicken or beef either. Seriously, I'm an omnivore, but I'm disgusted with how "meat" animals are raised.
On principle, I don't believe anything that is legal should be banned. A boycott would seem to be a better option. After all, if people are worried about the ducks and geese, and I presume they are, who sets the standard for lifting the foie gras ban in Chicago? Are they out to change the growers' behavior?
I suppose if I liked foie gras, I would care. But I care in the sense that something I like could be next.
4/23/2006
Sports and fast food
What is it about sports and fast food? If a team reaches a certain mark, the fans get a treat from a fast food chain.
One of the more unusual ones stems from Milwaukee, my destination over the weekend. If the Brewers score 5 runs or more, you can go into George Webb's the next day and get 6 burgers for $5.
Saturday, the Brewers scored 11 runs, including 5 homeruns in an inning, tying a Major League record. That should have brought on more than the regular deal, but no, Sunday meant 6 burgers for $5.
I can see the Marquette students getting together and chipping in $1.67 each to consume 2 burgers each. I hope people aren't going into the place to eat 6 hamburgers by themselves.
I did go into a local George Webb's on 3rd Street. I did not see anyone taking advantage of the deal. Otherwise, I would have asked.
Even in the days when I would gorge, I still don't think I could have eaten 6 burgers. I might have tried and figured, "Hey, even if I eat 3 burgers, it's worth $5."
4/19/2006
Is placenta on the menu?
Tom Cruise apparently joked about eating his wife's placenta recently. So I got to thinking: do people eat placentas?
Apparently, they do. Ironically, though unproven, but some believe that eating placenta redcues the risk of post-partum depression. However, Tom, that is if SHE eats it (offer the placenta to her first, be a gentleman). Brooke Shields and Cruise had a famous confrontation over the curing of post-partum depression (and Shields and Katie Holmes gave birth on the same day).
As to how to cook it, I read a few sites that talked about sauteeing it, perhaps with shallots and garlic. If only the Joy of Cooking dealt with this topic.
4/16/2006
No bare midriffs due to potential eating disorders
I guess I'm not paying enough attention to cheerleaders these days. . .
The AP reported a story that says Australian cheerleaders can't show midriffs because the visible skin might encourage eating disorders.
At least the live cheerleaders aren't airbrushed like the magazines. And wouldn't a freakishly skinny hyper-screaming woman discourage eating disorders?
According to the AP story, this follows similar moves in the U.S. The better thing to do is to require a health class that teaches the importance of proper eating habits.
4/13/2006
We got the fattest fast food
This does not surprise me in the slightest: the United States has the fattest fast food in the world. This from a study of the fast-food chains' products around the world found remarkably wide variations in trans fat content between countries, cities, and even restaurants in the same city.
The researchers said the differences had to do with the type of frying oil used, specifically partially hydrogenated vegetable oil, a huge source of trans fats.
Under a 2004 law, Denmark allows only a minuscule amount of trans fat in foods. So places there had to switch to liquid vegetable oils such as canola, corn, olive, or soy.
The Danish researchers tested products from McDonald's and KFC in dozens of countries in 2004 and 2005. The findings are in the current New England Journal of Medicine.
In the AP story, it says McDonald's says it "continues to work diligently on ways to reduce" trans fat in its fries. Its diligence is as slow as a turtle on downers.
4/11/2006
Kristof against high-fructose corn syrup
Kudos to Nicholas Kristof, who went on the attack against high-fructose corn syrup in his April 11 column in The New York Times. Kristof even compared HFCS to plutonium and anthrax, even if it was an analogy.
Since The New York Times is insistent on this whole TimesSelect thing, I can't reprint the whole thing. But here are some highlights:
* Americans over the age of 2 get an average of 132 calories a day from high-fructose corn syrup.
* Sugary drinks now account for one-sixth of the calories we ingest.
* "It's more speculative, but high-fructose corn syrup may be a particular problem. Some studies indicate that the body metabolizes fructose differently from other sugars, so that the body is slower to get the message that it should stop eating. There's also a circumstantial case against high-fructose corn syrup, because it began to be used widely in the 1970's, just when American stomachs started ballooning."
* He also suggests adding a tax on sugary drinks — 5 cents per fluid ounce. Kristof compared this sugary drink tax to the cigarette tax in terms of its impact on health.
The battle against HFCS is highly important. I just wish that more people could have access to this information that Kristof wrote about.
4/07/2006
Going w/o McDonald's
Back in early March, I debated over eating a free Big Mac after winning one at a Chicago Blackhawks game. I was growing tired of McDonald's. I broke down and decided to have it. Since then, I have not eaten at McDonald's.
I wondered if I could go a year without McDonald's. I didn't make a fuss at the time because I thought I would never make it. But I have resisted pressure so far and I am pleased.
I won another Big Mac tonight, and I'm not going to use the card.
4/04/2006
Jack sings the praises of ciabatta bread
In the last spot before the last segment of "The Daily Show" Monday night, a familiar character was on my screen, talking about the joys of ciabatta bread and the sandwiches made from them.
He was Jack, as in Jack in the Box. But there was one problem. I don't live near a Jack in the Box. What was a regional burger chain doing in a national spot? And it gets even more bizarre. It never mentions Jack in the Box specifically. I know it's Jack because I have many antenna balls (from previous trips). It gave an URL for its new campaign breadisback.com.
Some of the better lines from the ad:
"No one ever said, 'That's the greatest thing since sliced lettuce.' "
"Let's lift our loaves and make a toast... to toast."
Fortunately, I have it on tape. But it's also been funny since my cable is running a free week of baseball/hockey to lure you to spend money. So I saw actual Jack in the Box spots from the sports cable channels on the West Coast last night.
I've never heard of ciabatta. But I intend to find out more about it. I just don't know how I will get to a ciabatta sandwich from Jack in the Box.
4/03/2006
Is there healthy ballpark food?
As the baseball season begins, trips to the ball field usually mean hot dogs, French fries, pretzels, soft drinks, beer, cotton candy, and more. But can you eat healthy at the ballpark?
I love baseball, but I have to watch what I eat. I want to have the best of both worlds.
Yes, you can make a trip to the ballpark your rare indulgence. But do you really want to waste your indulgence on a smoshed pseudo-steamed "hot dog"? Here are a few tips:
-- Try to eat before or after the game. Or eat just enough at the park to carry you over to after the game. Not great solutions, but something to consider.
-- Research. Go to the ballpark's Web site and see if you can find a menu. For example, Milwaukee, king of food not healthy for you, does have a nice taco salad. Order it with lettuce instead of chips. I can personally vouch for its goodness. But that's the thing. Look around the park and make sure you found the healthy option.
-- Try to bring food in. The rules are really sketchy on this topic. Check ahead of time. Sandwiches wrapped in cellophane have a better shot than ones in containers. (Think of not bringing things one could throw onto the field).
-- Find a decent prospect. Popcorn is healthier than a corn dog. Split a container of French fries instead of eating them all yourself.
-- Water. Pop and beer sounds good at the ballpark. But water allows you to have more calories with food. Stadiums are usually anal about sealed water bottles (like they have to be sealed), but you can bring one in. Another great tip: refill the water bottle with water fountains at the park. They won't have the original taste of the bottled water. But when it's 90 degrees, water is water.
These are some great tips, but there are others. In fact, if you know of a healthy alternative at a ballpark near you, let us know.
4/02/2006
Howard Johnson's reference on "The Simpsons"
In the episode aired earlier tonight, Grandpa Abe is told by one of his friends to see a doctor. Abe doesn't want to go. His friend says, "There's a Howard Johnson's next door. You'll get some pie."
Sure enough, in the next scene, Abe is at the doctor's with a slice of pie. Now, we theoretically don't know where Springfield is, but it isn't likely near a Howard Johnson's.
There are literally a handful of locations remaining, none of which are near California, where "The Simpsons" is recorded.
So how did Howard Johnson's get into "The Simpsons"? Perhaps Abe's friend was living in the past, recalling happier memories of a world where Howard Johnson's were plentiful. Yet Abe did have pie.
No matter the reason, thanks to "The Simpsons" for giving some props to HoJo's.
3/27/2006
Florida fighting against high-fructose corn syrup
Two Miami-Dade County lawmakers want products with high-fructose corn syrup to be banned from school grounds. Thank you! Thank you!
As you can see in The Miami Herald, they see a link between high-fructose corn syrup (HFCS) and childhood obesity and diabetes.
''It's the crack of sweeteners,'' state Rep. Juan Zapata, a Miami Republican, told the newspaper. Zapata has filed a bill that would ban school districts from selling or using products containing HFCS. A Senate version has been filed by Sen. Gwen Margolis, a Bay Harbor Island Democrat.
To see politicians get it, especially in Florida, is a sign that people are starting to understand the dangers of HFCS.
I realize the American Diabetes Association has to do what it does, but I wish it would take a stronger stand on HFCS. In the atricle, Tuesdi Fenter, a spokeswoman for the American Diabetes Association, agrees. ''We don't think that high-fructose corn syrup is the enemy," she said. "People can have anything they want as long as it's in moderation."
It is good to teach diabetics that nothing is bad in moderation, but it doesn't go after whether HFCS is playing a significant role. That the ADA may not want to get involved is its issue. But it really should rethink that, given the population it serves.
The U.S. is the only country to use HFCS. It's not just video games and questionable exercise programs.
The article also mentions studies, at the University of California/Davis and the University of Michigan, that have shown that fructose is more readily converted to fat by the liver, and increased the fat in the bloodstream in the form of triglycerides.
I found this sentence compelling: "Lawmakers also say that consuming products made with high-fructose corn syrup causes hunger and leads to overeating." I have been saying that for years.
Implementing the plan can prove to be challenging, given how many products carry HFCS. But it would be fun to see it happen. Aaron McGruder, you are not the only one.
3/23/2006
Jennifer Aniston's Chicago dieting tips
First of all, welcome Jennifer Aniston to Chicago. Reportedly, she is looking to relocate to the Windy City. In honor of that, Stephen Colbert volunteered a few dining tips on "The Colbert Report" for Aniston, based on the 11 years he says he lived in Chicago.
Right off the bat, he recommended the Francheezie at the Wiener's Circle at Clark and Wrightwood. Colbert describes the Francheezie as a Polish sausage sliced open and filled with cheddar cheese, wrapped in bacon, and then put into a deep fryer.
However, a "Wag of the Finger" goes to Colbert for his mistake in pointing out that Demon Dogs in under the Belmont "L" stop. No, Stephen, it's the Fullerton "L" stop. And it recently was torn down, which I didn't expect him to know. C'mon, Stephen. Saying Belmont is truthiness, not the truth.
Oh, and Jennifer, if you're reading this post, I would recommend the fries cooked in duck fat at Hot Doug's, in case you feel like you're a little thin.
3/20/2006
Boondocks goes after high-fructose corn syrup
Readers of the blog know how I feel about high-fructose corn syrup. It was nice to hear it from someone else. Huey, through Aaron McGruder, is talking with Jasmine in the Season 1 finale of "The Boondocks" last night.
Jasmine refers to a half-bottle of Snapple. In response, Huey says to her, "So you just want to drink the white man's poison?"
"High-fructose corn syrup. Read about it. It'll kill you."
I love this cartoon.
3/16/2006
Corned beef a sin?
I confess that even though I'm a recovering Catholic, and have Irish blood in me, this whole "can't we eat corned beef on Friday because it's St. Patrick's Day but it's Lent so we can't" matter confuses me.
Every time St. Patrick's Day falls on a Friday during Lent, we hear these sad stories from Irish Catholics. "I have to have corned beef on St. Patrick's Day, but it's Friday." Over 75 U.S. bishops reportedly have granted dispensations.
Italian Catholics have similar issues on St. Joseph's Day (March 19), but we don't hear much about that. True, corned beef is tied in stronger to the Irish than meatballs or proscuitto for Italians. But if Irish Catholics should get dispensations, so should Italian Catholics.
So I ask the Irish Catholics, "Are you more Irish or Catholic?" Which is more important?
The ideal solution for Irish Catholics is to stay up late on Friday and start eating corned beef at 12:01 a.m. Saturday. It still feels like St. Patrick's Day, but as far as God is concerned, it's Saturday.
3/15/2006
Diet by losing sleep as well
This is for those who are taking Ambien and find they can't fit into their pajamas anymore: Sleep is important but not so much if you are "sleep eating."
Sleep eating is apparently one of the phenomenas associated with Ambien.
One woman apparently gained 100 pounds. Another woman in a full body cast sleepwalked and was found frying bacon and eggs, or eating a sandwich. Yet another sleepwalker downed a whole package of hamburger buns.
Since not everyone on Ambien is doing this, I am really curious what they find as to the reason. If people stress-eat to begin with, and can't sleep because they are stressed, perhaps they are carrying their stress to the sleep-eating.
These people aren't just having a light snack, so I think some of this is stress-eating, and whether awake or not, we can all relate to that.
3/10/2006
Major burger hits the minors
Food tastes better at the ballpark, the saying goes. A variation of the Luther is coming to a minor-league ballpark in Southern Illinois near St. Louis.
The Gateway Grizzlies of Sauget, Illinois of the Frontier League have unveiled what they call "Baseball's Best Burger." The Luther copy is a hamburger with sharp cheddar cheese and two slices of bacon between a "bun" made of a sliced Krispy Kreme Original Glazed doughnut. According to a report on ESPN.com, the sandwich has 1,000 calories and 45 grams of fat.
"We have had the opportunity to bring in a new concession item for the past two seasons and each of them have been very successful," said Grizzlies general manager Tony Funderburg says the team hopes to sell 100 to 200 of them a night at $4.50 each.
The team has brought out high-calorie sandwiches in the past. In 2004, "Baseball’s Best Hotdog" was a 1/5 pound Farmland 8-inch All Beef Black Angus Hot Dog, topped with two strips of freshly cooked bacon, 1 oz. sautéed Onions, 1 oz. sautéed Sauerkraut and ½ oz. cheddar cheese sauce, on a fresh baked bun. In 2005, the "Swiss Brat" was a Landshire Bratwurst with a slice of Swiss cheese in the middle of it. The melted cheese was topped by 1 oz. of sautéed sauerkraut.
Sorry, folks. The sandwiches are only sold inside the stadium, so develop an interest in baseball and bring your appetite.
3/06/2006
Weight Gain Could Have Been Trouble for Puckett
I realize that if you aren't a baseball fan, you might not know who Kirby Puckett was. Puckett, a Hall of Fame player, died today at 45 from a massive stroke.
Puckett stood 5'8'', which in non-athlete terms, is not tall. But there are certainly many guys 5'8'' or under. Baseball Reference listed him at 210 lbs. during his playing days.
Some sources put him at close to 400 pounds when he suffered the stroke. Puckett also had a family history of heart trouble. He had lost many of his family members before the age of 50 to various health problems. And glaucoma ended his career prematurely at the age of 35.
Yet Darryl Kile, a pitcher for St. Louis, died at age 33 of a heart attack in 2002. He had a family history of heart problems.
Maybe it's too soon to say this, but it is a reminder that you have to be more careful when you have a family history. If we guess that Puckett was about 375, the weight increase after retirement is 165 lb. Nobody, athlete or otherwise, can do that and not suffer somehow.
The temptation is to say family history is a fait accompli. I certainly relate to it because my family history stinks. You might as well try; if you don't, this could happen anyway.
3/05/2006
I ate the free food
I confess I went for it. I ate the free food. And I ate food besides the free food. The lure is to get you in there to sell other food.
I went to a Chicago Blackhawks game Friday night. Amazingly, the team scored a goal within the last minute of the second period, giving about 11 thousand people a coupon for a free Big Mac.
I threw out the question to the masses.
Despite their negative reaction, I decided to do it to give myself a treat. And the way the Blackhawks are playing, it may not happen again soon. I think you can do fast food every once in a while, and I would make this my "every-so-often" trip.
I did read the nutritional labeling -- this was my first shot to read it on the package. I do order a Big Mac without the fixings. It had trans fat: what in a Big Mac could have trans fat.
I even went through the song: "two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame bun." None of those things should have trans fat, unless it was the bread. That would be a non-healthy thing.
So I enjoyed it, but I really need to rethink the whole McD's thing, even if the food is sometimes free.
3/04/2006
What is the price of free food?
Time for a moral dilemma: you have sworn off, at least for a while, a large established fast-food restaurant. You go to an NHL game where the promotion is winning a free major food item if the home team scores a goal in the last minute of a period.
This home team did score a late goal in the second period, so you have won the food item. And you must redeem the item within 48 hours. By the way, you are poor.
So is the free food item worth compromising your desire to stay away from the chain?
Admittedly, I am not disclosing the restaurant. And it wouldn't be the worst thing to go there. This issue was presented to me, so I'm curious as to whether you have these same dilemmas.
3/01/2006
Using Lent to your advantage
UPDATE: I realize not all Catholics believe in the "Sundays are off" ritual. I can't prove it beyond a reasonable doubt. The principle of the diet, if you take away the religious significance, reamins true. But I still believe it's true for Catholics.
Even if you aren't Catholic, you might want to try to use Lent to your advantage.
For those who don't know, the tradition of giving something up starts today, Ash Wednesday, and runs through Easter Sunday.
Some Catholics don't know this, but whatever you give up for Lent, you can rest from that on Sundays. (46 days between Ash Wednesday and Easter Sunday -- 40 days plus 6 Sundays.)
Giving something up is not easy. So it might help if you want to give something up to have an "island of sanity" to help you. If you give up soft drinks, knowing you can have it on Sunday may help you get through the week.
Who knows? You might last longer than 6 weeks.
2/28/2006
Fat Tuesday
Today celebrates the time known as Fat Tuesday, the day where Christians load up on fun before Ash Wednesday. What I find funny about Fat Tuesday is we keep the "fat" part of the tradition, but not so much with the deprivation of Lent.
It's a convenient day to eat beignets even if we have never been to New Orleans. But if we have leftovers tomorrow, we'll eat them then.
Without the religious significance, Fat Tuesday is an excuse to party when there aren't any major holidays nearby.
You can, if you can, still enjoy what Fat Tuesday has to offer. Just remember the significance of why it exists.
2/23/2006
Less sodium for Campbell's soups
"Soups taste good and can be good for you." How many times have you heard that? Well, if you don't care about sodium levels, eat all the soup you want. But those who have to watch sodium (yes, I'm raising my hand) have problems with soup.
Campbell's is trying something new: natural, low-sodium sea salt. The company announced that it will be used in about 30 soups -- both new and reformulated recipes. They are supposed to be on supermarket shelves in August.
According to George Dowdie, Campbell's vice president for research and development, the sea salt has 40 percent less sodium than the regular stuff.
I'm just glad chicken noodle is on the list. Then I might eat it more than when I get sick.
If this works, the possibilities are endless. Tons of processed foods use sodium to make up for taste/quality imbalances. If taste can be maintained, more companies will use this process.
2/22/2006
True Life: I'm a Competitive Eater
MTV does these "True Life" documentaries, and it is devoting 60 minutes to one of my favorite topics on this blog: competitive eating.
"True Life: I'm a Competitive Eater" spotlighted three young men who compete in the sport. Tim "Eater X" Janus, one of the top eaters; Ian "The Invader" Hickman, who is just starting out; and the unofficial champion of the sport, Takeru "Tsunami" Kobayashi. Having a nickname apparently helps you do well.
I saw Janus and Kobayashi last summer on ESPN. Hickman was recently spotlighted in The Washington Post.
I don't want to spoil it for you, but it's a rather intriguing spotlight into a growing (pun intended) sport. It's truly not as simple as it looks; strategy and training definitely go into being successful.
The premiere is tonight at 10 p.m. EST on MTV. Here are the other times the program airs (Eastern times given):
February 23: 9 p.m.
February 24: 2:30 p.m.
February 25: 7:30 p.m./1:30 a.m.
February 26: 1:30 p.m./6:30 p.m.
February 28: 1 p.m./11 p.m.
March 1: 9 p.m.
2/19/2006
Kellogg's turns 100
Congratulations to Kellogg's on 100 years of making breakfast cereals.
Cereals have taken a few shots in recent years, from its high prices to being encouraged to reduce sugar and add whole grains. But W.K. Kellogg and his brother, John Harvey, revolutionized an entire meal for American society.
In case you don't know the story. In 1894, the chief physician at the Battle Creek Sanatorium (John Harvey) and his younger brother (W.K.) were trying to create a better-tasting concept to replace the nutritious but bland bread served to patients. Instead, they accidentally ended up inventing flaked cereal.
I should point out a bias since I lived in Battle Creek for about 2 1/2 years. Years before that, I actually took a tour of the Kellogg's plant back when tours were allowed. It was a wonderful experience, watching the process.
The actual anniversary is today, February 19.
2/18/2006
Enormous sandwich lives in Visa ad
The new Visa credit card ad, called "Life Takes," celebrates the enormous sandwich. OK, so that's not the point of the ad. But Barbara Lippert of Adweek put it well, "...it contains likeable scenes heavy on wacky (a guy eating an enormous sandwich shaped like a Galapagos turtle, amateur bowlers and another crazy guy doing a backflip off a tree trunk-not something you see every day)."
I will have to take another look at the size of the sandwich in the spot. And while I haven't seen too many Galapagos turtles, I know they're big. Hopefully, there is somewhere you can buy that sandwich, and hopefully, they take credit cards.
2/17/2006
Doonesbury loading on calories
I hope you've been following Doonesbury lately. It's back on the theme of excessive calories. In today's trip, Zonker brags about moving 115,650 calories that night. (For moving the most calories, he gets a trip to the Rock and Roll Hall of Fame.)
There have been several similar themes, following on a earlier tangent where Garry Trudeau has put his take on huge calorie dishes in restaurants.
Even if you are dieting, the strips are still pretty funny.
2/16/2006
What makes a cheese parmesan?
For those who think true Parmesan cheese comes from a green shaker can, you might not think this story is a big deal. To those in Parma in Italy, this is a big deal.
The standard for what makes Parmesan cheese differs depending on the country. In Italy, at least a year. The U.S. standard is 10 months. However, Kraft Foods says it can speed the process and wants a six-month standard.
To clarify the difference, what is in a name is highly important. Only cheese from Parma and nearby provinces can be called Parmigiano Reggiano. And those dairies are strictly regulated. Elsewhere in the world, the same type of cheese is called Parmesan.
My sympathy goes to the Italians on this one. To call what comes out of the green can "parmesan" is an insult to Parma. Especially if you have tasted Parmigiano Reggiano cheese. If Kraft wants to do that, it should change the name. But keep the green can; that is still pretty cool.
2/15/2006
President Clinton to help childhood obesity
Always good to see former presidents using their influence to make a better society. Former President Bill Clinton and the Robert Wood Johnson Foundation are launching an $8 million initiative to fight childhood obesity by encouraging more exercise and healthier food in schools.
This effort is part of a campaign that started last year by Clinton's foundation and the American Heart Association. Arkansas Gov. Mike Huckabee, a Republican and loser of 110 pounds, is co-chairman of the initiative, dubbed the Alliance for a Healthier Generation.
"What we want to do is to create a national recognition program shining a spotlight on schools that have done a good job, with concrete, innovative steps to create healthier learning environments for children and healthier work environments for staff," Clinton said at a Harlem public school.
According to the campaign, 285 schools in 13 states had been chosen for the pilot phase of the program, beginning next fall.
Clinton has had his issues with being overweight. He underwent heart bypass surgery in 2004 and he was known for his trips to McDonald's while in office.
2/14/2006
Shriver wants to help obesity
Maria Shriver, known more for being the First Lady of California than her marginal journalism career at NBC, is going to be one of 300 major entertainment, political and health leaders on hand tomorrow at the Four Seasons Hotel in Beverly Hills. The gathering is designed to discuss ways California can work with different organizations to educate people on obesity and its related health problems.
The Health Focus 2006 luncheon was put together by the Entertainment Industry Foundation, Novo Nordisk, a world leader in diabetes care, and Prevention magazine.
Shriver, with her thin frame, should be a good inspiration to those gathered. Hopefully, her words and reactions will have enough pull with Gov. Schwarzenegger. It would be good to see California be a trail-blazer in fighting obesity.
2/13/2006
Oakland passes "fast food" tax
Many cities have threatened a "fast-food" or "litter" tax. Now Oakland will get to show everyone whether it will work or not. The California city is placing a new tax on fast-food restaurants and convenience stores to fund the cost of cleaning up litter.
Eateries and convenience stores will have to pay between $230 and $3,800 a year, with the exact amount depending on their size. The money will be used to pay work crews to clean up litter.
Watching the poor shop for food makes you feel sorry for this fast-food tax. And places that suggest it (or pass it) usually have a lot of poor and minority people. Beverly Hills would never pass one, but Detroit considered it. And now Oakland has passed it.
At least we'll see what effect, positive or negative, a tax like this will have.
2/09/2006
Oops! Too much trans fat
UPDATE 2/19: Why truth in advertising is important? there are now 3 lawsuits against McDonald's for putting wheat and dairy ingredients in their French fries.
UPDATE 2/14: Chalk another "oops" by McDonald's Corp. The company said wheat and dairy ingredients are used to flavor its French fries, an acknowledgment it had not previously made. Those who are allergic to wheat and dairy need to know this.
So now I wonder what are McD's French fries actually made of that wheat and dairy have to be in POTATOES??
When everybody is counting trans fat, even if they don't know exactly what it is, you got to get it right. McDonald's didn't do that, and what a surprise, their numbers were off by understating the amount of trans fat in their French fries.
Correcting a labeling error, the hamburger giant acknowledged that the trans fat content in an order of its large fries is 8 grams of trans fat instead of the 6 grams listed on brochures and McDonald's Web site.
In addition, the total fat content of the large fries is 30 grams rather than the 25 grams listed, while total calories rose to 570 from 520.
This comes after the company is rolling out its new nutritional packaging tying into the start of the Olympics. The packaging is being rolled out in Turin, Italy, the site of the Winter Olympics.
The U.S. government recommends consumers limit consumption to less than 2 grams per day.
McDonald's has had numerous screw-ups on its French fries and accurate information. A year ago, the company agreed to pay $8.5 million to settle a lawsuit over failing to inform consumers of delays in a plan to reduce fat.
In 1990, the company said it abandoned the use of beef tallow in cooking fries in favor of 100 percent vegetable shortening. After Hindus and Muslims got upset over the conitnued use of beef tallow, the company apologized.
So guess what, in reading the nutritional data, it's probably mostly right but don't hold your breath that it's completely accurate.
2/08/2006
Bill Kurtis joins slow food board
Bill Kurtis is known for his deep voice and strong journalism integrity and his many hours on A&E. But he is also a Kansas native and rancher. And it is his Kansas and rancher backgrounds that likely led him to join the board of directors of Slow Food USA, a nonprofit organization that preserves traditional foodways and works on educating people about food as a part of community.
I have actually met Kurtis before. I grew up watching him do the local news in Chicago before he became "Mr. A&E." He's a nice guy. I am curious to learn more about the Slow Food phenomenon. If you have more info, leave a comment.
2/03/2006
So what to eat on Super Bowl Sunday
Super Bowl Sunday is one of those long-held "holidays of food." And the symbolism of Super Bowl XL can also XL "eating pants."
So how can you make this Super Bowl Sunday special?
There was the report that said vegetables are popular on the pigskin day. And they certainly have a place. But let's get creative.
The game is being held in Detroit, so it would seem appropriate to have either Domino's (headquartered in nearby Ann Arbor) or Little Caesar's (Detroit).
Detroit is known for the Coney dog. Given its large African-American population, soul food would be a nice touch. Detroit has a thriving Greektown, so it's a good excuse to add a Greek theme to your food.
Then, there's Windsor in Ontario, just across the Detroit River. To honor the Ontario fans, you might try dipping French fries in mayonnaise. I have found poutine (French fries covered in cheese curds and topped with brown gravy) in Windsor, so if you want to go for poutine, you can culturally justify it.
1/30/2006
How big is David Hasselhoff's head?
How big is a burger if it's bigger than your head? I confess I was curious how big this burger was, even if it did involved David Hasselhoff. Sonya "The Black Widow" Thomas won the Big Daddy Burger Competition as she finished a nine pound burger in only 27 minutes. The International Federation of Competitive Eating (IFOCE) sponsored the event. Thomas won $4,000 for her effort. The difficult part was determining how big Hasselhoff's head is. Hasselhoff rejected the opportunity to participate in a non-surgical/non-invasive weighing of his head. The average head apparently weights between 9.9 and 10.23 pounds, give or take. Given that Hasselhoff is reportedly 6'4", his head may weigh more, but hey who knows. Heads don’t seem that big until you truly measure it. Still, I'm impressed with anyone finishing a 9-pound burger in any time limit.
1/29/2006
Kristof looks at obesity
If you wonder about whether obesity is getting serious, Nicholas D. Kristof of The New York Times wrote about it on Sunday.
His piece entitled "Mike Huckabee Lost 110 Pounds. Ask Him How" talks about Huckabee (current governor of Arkansas) and his large weight loss.
Kristof says that obesity is reducing "not only the quality of life of Americans, but also the fiscal soundness of our government and the competitiveness of our businesses."
(Since Kristof and the op-ed columnists are under the TimesSelect umbrella, anyone even quoting much more than this will be dealt with in a unfavorable way. Perhaps torture by being forced to read the New York Post.)
Obesity and Kristof wouldn't normally cross paths. Kristof talks about how obesity is spreading into areas of concern beyond health and food.
This will only become a "bigger" story.
1/24/2006
New OTC drug for obesity
You could argue that the news about the FDA panel approving an OTC drug for obesity is good. But I am a little cynical.
The drug, known as orlistat, is already sold in prescription form as Xenical.
It sounds like olestra in how it works. It absorbs fat, but also vitamins, and causes gastrointestinal problems such as diarrhea and "oily stools."
Besides the fact that the pill is rather expensive, it's not clear how much good it does. It works best on high-fat situations (because of the fat absorption). But if you stop eating those high-fat items, eat better, and get more exercise, the pill won't help that be much greater.
Still, it is "progress."
1/23/2006
Boondocks honors the Luther
Aaron McGruder, creator of "The Boondocks," defines the "Luther" as one full pound burger patty, covered in cheese, grilled onions, and 5 strips of bacon, sandwiched between two full Krispy Kreme donuts.
The basics of the Luther involve a bacon cheeseburger and Krispy Kreme donuts for the bun. But McGruder’s view of it sounds more dangerous than any other version I’ve seen.
The Luther came up in the TV episode "The Itis" that aired last night on Adult Swim on the Cartoon Network. The premise of the episode is that Grandpa gets to run a soul food restaurant filled with artery-clogging recipes.
To give you a good visual, imagine a menu with “sausage and waffle and fried chicken breakfast lasagna” and "bacon-wrapped chitlin-stuffed catfish." As Huey says in the episode, "Granddad, you can’t serve this kind of food to people. It’ll cause death."
The premise of the restaurant is that beds are placed next to the tables so the patrons can nap after dinner. (The “Itis” is the sleepy feeling you get after you’ve had a huge meal.)
I do have relatives in the South that have eaten some of this soul food. But as they describe the food in the episode (trust me, I spared you the really intense dishes), I am enthralled and disgusted at the same time.
The rebroadcast of this episode airs Saturday at 11p/ET and 2a/ET.
1/22/2006
Wonder goes whole wheat
Whole grain must mean something if even Wonder Bread takes the plunge. Wonder Bread's baker, the bankrupt Interstate Bakeries Corp. -- also the maker of Hostess Twinkies, has unveiled two whole wheat versions intended to look, taste and feel just like the original.
The new breads include Wonder White Bread Fans, which is 100 percent whole grain, and Wonder Made With Whole Grain White, which is part whole grain, part white flour.
Since taste is so important, the true judges are snarling 8-year-old kids who won't like something different because it's, well, different.
1/16/2006
Read trans fat labels carefully
The hot new issue food-wise is the labeling of trans fats. Even my milk says "0g trans fat." I would hope so!!
The new requirements call for identifying trans fat on the labels. But don't be fooled. The phrase "0g trans fat" doesn't mean zero trans fats (only in America). If a product contains less than 1/2 gram of trans fat PER SERVING, the label can read "0g trans fat." If it has a 1/3 gram of trans fat per serving, and you eat 3 servings, you have consumed 1 gram of trans fat.
Look for partially hydrogenated oils as a huge clue. If it has these, then you are treading into trans fats land.
And realize that FFR French fries don't have nutrition labeling on its container.
Do it in moderation and you'll be fine. Just be careful.
1/13/2006
Wendy's concerned about lack of tomatoes
Finding good tomatoes at a fast-food restaurant is difficult under ideal circumstances. But going without tomatoes is highly unusual. Now, tomatoes are available only by request at Wendy's restaurants, a short-term policy that began in late December because of crop damage from hurricanes in Florida.
The state of Florida supplies more than half of the nation's fresh vegetables between November and February.
"We use larger size tomatoes in sandwiches and haven't been able to secure them with the quality and quantity that we would like," Bob Bertini, spokesperson for Wendy's International, told the press. Signs posted in the restaurants advise customers of the shortage.
McDonald's and Burger King said they don't have similar shortages. In fairness to Wendy's, it is more likely to care about the quality of its tomatoes.
Whenever I go to a certain sandwich-based FFR (the one where the guy lost the weight), I usually bring my own tomato slices since its commitment to tomatoes is as sad as their excuse for tomato slices. Often, they will offer anemic pieces, hulls, or tomatoes that have never seen the color red.
I realize quality tomatoes (and lettuce) would increase the costs of sandwiches, especially in the FFR world. But having good lettuce and tomatoes makes a sandwich so much better, and so much more worth eating.