Dairy: decrease or desist?

From Refinery29 article, link below

I was recently consulted for a Refinery29 article “No Whey: What Milk Really Does To Your Bod”. Dairy baffles many people that I thought I would review the dairy details.

Dairy Hierarchy

Not all dairy is the same. In any food category whether it’s carbs or soy sometimes you can tolerate or benefit from certain types versus others.  You probably know I’m anti skim milk; non-skim, fermented, organic dairy is very different from conventional, skimmed, subpar stuff. It’s important to be discriminatory with your dairy.

Fermented dairy is easier to digest and fermented foods can benefit you well beyond your immune system. Unlike Vegas, what happens in your gut doesn’t stay in your gut and probiotic foods have far reaching effects from your weight to your mood.

Additionally, goat and sheep dairy is often better tolerated. Anti dairy folks often point out that it’s unnatural for us to drink another animal’s milk.  In the case of goat and sheep’s milk it’s actually most similar to human breast milk in its makeup (I can’t decide if knowing this makes it more or less appealing). While lactose slightly lower in goat or sheep versus cow it’s really the casein content that makes the difference. Furthermore there are higher levels of MCTs (same type of fats in coconut milk) in goat and sheep versus cow milk. There’s a great sheep’s milk company called Old Chatham. Their ginger yogurt is amazing.

And unless you find antibiotics, added hormones and inferior nutrition appealing…if nothing else all dairy you purchase should be organic. You can make the argument that you can wash (not that this makes it pesticide free) an apple; you can’t wash your yogurt. A study on 3^rd graders in another country showed their hormone levels soared after a month on US, conventional milk, enough said.

Pro Dairy

A case can be made that dairy helps with PMS symptoms (do you recall the California Milk Board’s ad geared toward men “living with PMS”? oy those caused a little bit of a backlash). Full fat dairy is associated with less fat around the waist or midsection, decreased likelihood of insulin resistance and type 2 diabetes. This is due to a fatty acid called palmitoleic. I expect we’ll be hearing more about this. And men who strength train may be able to get more muscular with dairy in their diets.

Dairy Drawbacks

If you look up the important research from Dr Davaasambu (what a name), you will see studies linking milk consumption to a host of cancers. The proposed reasoning is that cows are being milked more days per year, often when pregnant when levels of certain hormones are higher.

In terms of digestion, while many point to lactose as a source of tummy troubles, there’s another potential covert culprit and that’s casein. Casein is a protein in milk (I mentioned it earlier with sheep/goat dairy) that many people, especially those who have problems with gluten, do not do well with.

If a client presents with sinus symptoms and allergies or certain skin conditions, I consider advising them to experiment with ditching dairy.

Bones When it comes to bone health, if you’re only keyed in on calcium you’re missing the “bone” boat. We need calcium but it doesn’t have to come from dairy think about sardines, greens and beans. Having enough Vitamin D seems to be way more important than supplementing calcium. Additionally there’s magnesium sort of a sly player in the osteoporosis game.

Alternatives

There are a host of “alternative” milks from almond to cashew to coconut and nut milk is very easy to make (and delicious).If you choose to purchase nut milk make sure there’s no carrageenan in the ingredient list. In NYC, OMilk makes fantastic small-batch nut milks in fun flavors.

I think it’s important to think about your diet, your goals and consider whether you need dairy and how much; there’s certainly no need to overload on it.  It’s no coincidence that as I googled dairy MyPlate and Dairy Counsels etc. came up. There’s this conventional “wisdom” or belief that we need lots of dairy to be a healthy and further that we should look for fat free and low fat sources. I would challenge both of those ideas. And our ability to digest dairy decreases with age so what worked at 20 may not at 50, reassess.

Do you eat dairy? How much and which types? Have you considered decreasing or desisting?

Following Fat Tuesday, Here's Nonreligious Lent II

I got a chuckle out of this somewhat inappropriate but hysterical question posed on Facebook by my friend’s brother Metrodad “How come black people get an entire month and fat people only get a Tuesday?”  C’mon laugh (or don’t). Anyway, when I was at Tulane, Fat Tuesday was the day to take a breath after Mardi Gras, a day when the visiting freaks left the city. I never stopped and thought about how the fat got in Fat Tuesday.

Mardi Gras, in French, literally means Fat Tuesday.  Some say the origin of "Fat Tuesday" is believed to have come from the ancient Pagan custom of parading a fat ox through the town streets. I’ve also heard explanations in which it was a cow that was fattened and then feasted on. Other variations have households using up fat or eggs and dairy before Lent. The common thread here is indulgence before abstinence, one last binge before getting serious.

I am not religious, not Catholic either but last year I professed my love for Lent.  I love the time frame of roughly 6 weeks (Lent lasts until Easter which is April 8^th this year), appreciate the idea of making one meaningful sacrifice and let’s face it even if it’s not the point I love the potential benefits. I did check with my resident religion expert C, which doesn’t stand for Catholic, and benefiting from your sacrifice isn’t against the rules. While I can’t imbue a fear of God in you, I am pretty good at laying guilt. For example, didn’t we talk last week about not letting fear hold you back? Let’s do this. Last year after dinner eating and elevators topped my Lent list, here are my 2012 sacrificing suggestions:

Artificial Sweeteners and Soda- I can’t believe you are but if you are still sipping Splenda or nasty NutraSweet imagine how much healthier you will feel after 6 weeks without them. Or just take my word for it. If you need to be swayed, here's some info on that "diet cancer".

TV- if you’re spending a couple of hours a night tush-to-chair watching other people lose weight or procreate or what have you, those are 2 hours that aren’t making you thinner, smarter or more fit. Actually, as little as 1 hour of daily TV is correlated with weight gain. At night, go for a walk; take a workout class, clear clutter. Juices aren’t the only way to fast, going TV-less is beneficial too.

Purge the Plastic- if you’re not the fasting or diety type (unlike some I have nothing against the word diet) let’s ban the BPAs and do something for the planet (if not for god). For Lent, dust off that reusable water bottle (love Bkr bottles myself) and replace those misshapen plastic containers with glass ones. The benefits will last beyond the six weeks. Many components in plastics are hormone disruptors, need I say more?  

BYOL- maybe you’re spending $14 dollars on a salad (not including the plastic water bottle or diet “cancer”), maybe you’re concerned that the so-far-from-organic chicken in that grilled chicken salad is pumped up with salt, antibiotics and hormones (yum) or perhaps it takes too long to leave work and bring lunch back. Whatever the case may be call on your inner cheapskate, food phobe or worker bee and bring your own lunch.

Give up Gluten- while I’m not convinced everyone has to be gluten free, many people feel better with gluten gone. There’s no way to know if you’re one of those people unless you try.

For the record, I also asked C about the tendency to substitute one bad habit for another. You know how this works; you give up sugar and start overeating bread.  C said, “as far as I know, you might be the first person to question substituting bad habits :) I think it certainly would be frowned upon, since it's supposed to be a time of sacrifice.” So no vice-swapping. Got it?  Here’s to fewer “fat” Tuesdays from now on or at least until Easter.

Do you like the idea of giving up one thing? What’s it going to be for NRL (non-religious Lent)? If you have something else you’d like to temporarily abstain from, let’s hear it.

Michael Pollan, Gluten and our Favorite New Snack

This morning we sent out our monthly morsels newsletter entitled “Gluten Free You and Me?” Gluten seems to be on many of our minds. Market Melissa is going to tell you more about our take on the GF scene.

 Not so long ago gluten free was reserved solely for those with celiac disease. Now gluten free regimes are we being utilized by people with digestive issues, athletes, headache sufferers, those with skin conditions such as eczema, children with ADHD and autism and individuals with extreme fatigue. Six percent of the population suffers from a condition called gluten senstivity, where consumption of gluten can cause unpleasant side effects such as gas and bloating. At Foodtrainers, we don’t see this as another dietary flash in the pan; this is way more than a fad.

The question remains, why do we all of a sudden see a surge in not only celiac disease, but also the incidence of gluten sensitivity? Tthe number of people being diagnosed has increased due to awareness on the part of the doctors and patients but surely there must be something else at play.  One viable hypothesis is the idea that our wheat has changed, increasing the amount of gluten, and therefore causing a negative response in some people.

We were surprised to read Michael Pollan’s two cents on gluten in the recent New York Times Magazine annual issue of Food. Normally Pollan is dead on in his analysis of our food system (except when he’s insulting nutritionists); however, we disagree with his gluten conclusions:

“Could it really be that bread, a staple of Western civilization for 6,000 years, is suddenly making millions of us sick? I'm dubious.”  What struck a cord with me was that, in the same article, Pollan mentions changes in our production of meat, poultry, milk and even rice.  A few paragraphs after gluten he says, “Yes, it's true that people have been eating white rice for centuries. But the rice has changed, and so have we. Millers today do a much more thorough job of "polishing" rice than they once did — that is, whitening it by removing the nutritious bran and germ from the grain. (The same is true of "white flour" as well — it's a whole lot whiter now than it used to be and therefore less nutritious. Nice going!)" We’ll give Michael Pollan a pass, he’s hard at work on a new book and perhaps he hasn’t had the time to research gluten the way he should. 

Many share Pollan's skepticism yet issues with gluten are real; when some people avoid it they feel better. This is something those of us who study our food system shouldn’t ignore. In addition to the gluten content of wheat, according to the USDA we are consuming more wheat now than we used to. There’s also some who note that the type of yeast used has changed. Yeast used to be mostly slow rise for bread. This increase rising time allowed more time to ferment. Fermentation produces organisms crucial to gut health. The gluten puzzle isn’t solved but pieces are coming together, stay tuned.

OK, enough ranting. For me, no post is complete without a good product find. There are a lot of duds in the gluten free category but we found a gem. Our friends over at Sheffa, who produce delicious snack mixes, have come out with a bar in four delicious flavors: Rosemary, Sesame, Spicy and Everything. What makes these bars unique is that they aren’t sweet, thus the name Savory.  They are gluten free, nut free, soy free and vegan. Turns out you can please everyone. So what’s in it? A mix of brown rice, quinoa, millet, amaranth, chickpeas, sunflower seeds and a touch of olive oil, offering up 7g of fiber and 4g of protein. We promise you’ll fall in love too. You can snag some in our gluten free bundle  or be on the lookout for them in stores this month.

So tell us, why do you think there is a rise in celiac and gluten intolerance cases? Do you currently follow a gluten free diet? Any GF products you are currently crushing on?

I'm Glowing

It was the Friday after the Friday after Thanksgiving. I was at Whole Foods Market stocking up for our first of many trips to Vermont for the season. Aside from produce and meal staples I had to get everyones favorite goodies. I had Bear Naked Fit vanilla granola for Marc, dried strawberries for Myles and smores ingredients for Weston. I always have medjool dates and dark chocolate on hand but noticed a brand of gluten free cookies I hadn’t tried before. I tossed a box of Glow Gluten Free Snickerdoodles into the cart and continued to shop. 

 The next day, after skiing and lunch, the boys and Marc headed down the road to skate. I stayed back to organize the house, do some cleaning and eventually get dinner started. If I’m being upfront, I really stayed back because I get a couple of hours to be alone (and do the aforementioned activities yeah, yeah).  I said goodbye to the boys and started up the teakettle. I choose Harney Hot Cinnamon spice tea 

and turned the lazy Susan (what’s better than a lazy Susan, really?) in the cabinet in search of a mate for my tea. I spotted the pretty package of snickerdoodles and opened it. 

I sat at the kitchen counter with my oversized cup of tea, my generously sized cookie and aptop and before tasting anything knew life really doesn’t get any better than that. And then it did. I had a taste of the tea and it was perfect for a cold winter day. It had a sweetness from the cinnamon and wasn’t too hot to drink. Then I had the cookie, I am not a snickerdoodle person, and it was crispy and chewy at the same time. I dunked the cookie in the tea and almost fainted from euphoria, I tweeted about it instead.

Deliciousness is one thing but I knew that if these cookies and I were going to coexist I had to know more about them. I looked at the label and saw they were 110 calories and had 2 grams of fiber per cookie, pretty good. I glanced at the ingredients expecting to see potato flour or some other gluten-free, and not necessarily wholesome, base and saw “garbanzo and fava bean flour”. While I know this information might deter many of you for me this sealed the deal. My newfound treat was made from legumes, it tasted fantastic and I still had an hour and a half left in the house.

P.S. Over Christmas I bought the Glow Ginger Snaps. I had one and they were even better than the Snickerdoodles. When I returned to the lazy Susan a couple days later, I turned and turned and the Gingersnaps were gone.

Do you love being alone as much as I do? What are your favorite cold-weather treats? Do you think it’s bad that I don’t skate with the boys?