King of Greens: Spinach versus Kale

I recently spoke with The Daily Burn about a great topic (or great to me): which is better for you, spinach or kale? I gave them my two cents (and they printed one cent tops) so here is my complete take on this:

Greens, greens why are they so friggin' great?

Leafy greens are also a great source of magnesium (I call it “mag”) and chances are you need more mag. Mag is important for restful sleep, heart health, PMS/hormonal stuff, migraine prevention, and ahem “going”. Plus, vitamin C in leafy greens is as good as any anti-aging cream (great for skin) and the fiber in leafy greens helps lower cholesterol levels.

*The fiber in kale is even more effective when kale is steamed versus raw.

So you’re convinced, let’s talk about how much

The average person, even the average healthy person, should probably eat more greens. Many people know leafy greens are healthy but don’t consume them in quantity- so bulk up! We suggest Foodtrainers’ clients thave at least two cups of veggies, twice a day and at least 2 of those 4 cups should be leafy greens.

Is kale the king of greens?

In the head to head matchup of kale versus spinach, kale has almost three times the vitamin C as spinach and more vitamin K (important for bone health and blood clotting).

However, spinach wins in B6 (double that of kale), fiber, iron, magnesium and protein. And it’s not just by a small margin- spinach has 5x the iron over 6x the magnesium, and more than double the amount of protein found in kale. Popeye may have been onto something. If forced to choose I’d say spinach for the win. Having said that if you OD on one food you're probably missing another so the moral of this story is theres more than one green in the sea (or ground) and in nutrition as in life- don't believe the hype.

 Does my verdict surprise you? Are you team spinach, team kale or bi-vegetable?

Hemp-y Breakfast With Anna Kaiser

I had the pleasure of shooting a video you fitness guru Anna Kaiser. The requested topic was hemp and since hemp hearts are lauded in The Little Book of Thin, I was thrilled. An aside, I hadn't meant Anna prior. And you never know what a project will be like in this scenario. Anna was as welcoming and fun as she is successful. So here is the link, we make a delicious Blueberry, lime and coconut breakfast bowl and laugh a lot. The bowl feature's my favorite Siggi's coconut low fat yogurt, Manitoba hemp hearts and lots of zest. Stay tuned for our next installment.
Have you tried Anna's workout? Eat hemp foods? Did you think hemp was pot? 

Protein as bad as smoking? Um not so fast.

We give research a lot of credit. “This study said” is going to give what follows it a little more authority. The problem is that scientists want their work to get attention, may have hidden agendas and can twist their “data” in ways not all that different from my husband telling me “I need to go with these guys from work to the Ranger game, it’s important for business.” There’s more to that story and more to the latest “animal protein is as bad as smoking” headline too.

The background

The study garnering a lot of attention is from the journal Cell Metabolism. They looked at self-reported diet data from NHANES. Over 6,000 men and women were tracked over 18 years. The researchers zeroed in on protein intake and concluded those with the highest protein intake had higher relative risk for cancer and cardiovascular disease from ages 50 to 65. Their hypothesis is that protein increases a hormone IGF-1 and that this increases disease risk but it’s not as clear-cut as it sounds. Remember my husband and the hockey/business conclusion?

All protein isn’t created equal

The headlines zeroed in on meat, cheese and milk not exactly the foods any nutritionist worth his or her degree is going to base a food plan on. We have also seen data showing that fish and poultry reduce relative risk. And the current study found plant sources of protein (legumes and nuts) didn’t raise relative risk (in humans more on that later). So it’s clear that all protein isn’t created equal. I would go further to say not only is red meat different from plant protein but how do we lump McDonalds in with grass-fed organic meat? Foods are not simply protein or carbohydrates but combinations with some components heathy and others harmful. 

It’s dangerous at one age, beneficial at another?

Two other parts of this study sort of put the simple conclusion that protein is bad on its head. First, you turn 65 and protein isn’t only OK- this study showed that the low protein group is more likely to die of cancer after your 65^th birthday. Then a rodent study was thrown in. We read about mice with higher protein diets (and implanted with melanoma cells) having a higher risk of death than lower protein but here’s the catch in the critters.. animal and plant protein had similar results here.

What to do

First, let’s remind ourselves that when it comes to body composition and weight, recovery from illness and growth protein is beneficial (I have “research” to show you if you’d like). My advice for clients who are concerned is that we need protein in our diets but it should come from good sources. Protein at breakfast is crucial for appetite control, it's also helpful at lunch but dinner? We don't need animal protein there and that's a great time for a good carb (quinoa, sweet potato) and a copious amount of veggies. Aside from the hoopla about raw kale and thyroid function, vegetables are always good. Also. be aware of restaurant protein portions- you and the 6 foot 6 man get the same amount, leave some over or take it home keep protein to the size of an iPhone max. 

As for the scientists I mentioned earlier, the smoking comparison was purely hype. No part of this study compares the protein data to the smoking research so that’s questionable even irresponsible. And one of the lead researchers on this study Dr Longo is involved with a company that makes meat replacement products. So much for credibility.

Did you hear about this study? Did it make you reconsider your protein intake? What sources of protein do you include in your diet?

Don't Listen to the New York Times

If you’ve been here before, you know I love to myth bust. If you bring up “calories in versus calories out” or sound giddy about a “fat free” product, we’re going to have a chat. However, what drives me  (and weight conscious people everywhere) crazy is when one expert or study comes out saying “sugar is good” or “exercise is useless” or some other sweeping conclusion that puts common sense health information on its head.  While I read through many nutrition research studies each day, I know the  difference between research and reality.

This point hit home a while back when I did a GMA segment in which a few experts were asked for comments. The topic was a popular fad diet and I went straight to the research and blasted it. Dr Oz was asked his opinion and said something to the effect of- if something is working for a large number of people we have to pay attention to that (even if we don’t know why). This stuck with me and when I read the lastest study, I also hold them up and compare to what I have learned from my clients.

This week, the New York Times printed a story questioning whether breakfast eating is beneficial for weight loss. Dr Allison, a researcher out of Birmingham, found fault with the studies used to make this claim.  He then dismisses The National Weight Control Registry which is widely respected and cited because over 10,000 participants have not just lost over 30 pounds each but kept it off. His feeling was that conclusions from this group aren't causal or based on studies. First, I'll point out that 80 percent of National Weight Control registry members eat breakfast. Second, having been in obesity research, I will add that being a "study participant" isn't without its glitches in terms of accuracy.

I’ve been counseling for 15 years and seen thousands of clients, here are some breakfast tips the article excluded:

• It depends what we eat for breakfast. As I mentioned Monday (in the interview with Food Matters) if it’s a sugar or grain fest it may not be beneficial for your weight or your health. Higher protein breakfasts decrease ghrelin levels (the hunger hormone) while high carb breakfasts can do the opposite.
• The article didn’t address the “when” question. You don’t have to eat breakfast the second you wake up at 5, 6 or 7am. However, your blood sugar is lower after a night of sleep and it will continue to drop. Have something within a couple of hours. I’ve also written about a period of fasting overnight, aim for 12 hours food free between your last bite at night and breakfast.
• The piece also ignored the behavioral side of meal selections. Skipping breakfast feeds in to the “saving up” syndrome; I promise what is consumed mid afternoon or after dinner carries more risk than that smoothie ever will.
• With regard to eating and exercise, you don’t have to eat pre working out and if it doesn’t leave you feeling poorly exercising on empty may be beneficial for your weight. Just be sure you eat ASAP after your workout.

Tricia provided great breakfast options in Monday’s post. I’ve written about smoothies, chia pudding and yogurt which all make appropriate breakfast choices. Breakfast, to me, is not the most important meal of the day. It doesn’t have to be large and shouldn’t be overly grainy but if you eat breakfast the right way weight loss will come your way.

Do you skip breakfast? How would you say you feel on days you have versus skip that first meal? Do you change your eating based on a research study? 

Are You Skinny Fat? Find Out Why.

 When it comes to meals there’s breakfast and lunch but then there’s brunch. A similar combination exists when it comes to weight, there’s skinny and fat and then skinny fat. Skinny fat is a person who’s thin for the most part but has a high body fat percentage. Skinny fat can also apply to that friend who you think can eat “whatever she wants” and stay skinny. Skinny fat people may weigh the right amount for their height, they may look fine in clothes but under it all there’s extra, some mush, less muscle mass.

What type of exercise makes you skinny fat?
For some reason cardio, in particular spinning, takes a lot of heat for its connection to skinny fatness. A trainer named Charles Poliquin was asked about spinning in Oxygen magazine and let’s just say he was not a fan.

“In spinning exercise, the body adapts by storing both intra-muscular and subcutaneous fat in the thigh and hip areas to provide a more readily available source of fuel for the aerobic recovery periods. The body figures out, if I store fat there it reduces the time to get to the muscles to provide the energy source. Result: Kobe beef thighs and butt, all plump and marbled with fat inside.”

 I enjoy spinning (I’m a Flywheel fan) but I think the key word in the harsh (Kobe beef thighs?) quote above is “adapts”. Our bodies adapt to anything. I think those most in danger of being skinny fat, or not changing their bodies, are those who only spin. We need more than spinning and ultimately more than cardio too. Whether it’s superslow training, barre, Crossfit you need some strength work and variety. Getting better at something may be when your body gets worse. And let’s face it,  some skinny fat people don’t exercise at all.

When you eat may make you skinny fat

Another ingredient for skinny fatness is erratic eating.  Some erratic eaters skip breakfast, others “save up” for dinner. Or the biggest clue when I’m talking to a client when it comes to skinny fat is “I’m not hungry.” You’re not hungry when your body assumes food isn’t coming in regularly, so it hangs onto that fat. Hungry people are the ones burning through all their food.

Sitting
This information was relatively new to me. I mentioned it when reviewing Drop Dead Healthy. Sitting isn’t bad because you’re not moving. It’s worse than that. Lipase helps muscles absorb fat. When we sit, we don’t produce lipase so fat can “go off and do naughty things”. 

Does Veganism Make You Skinny Fat?

Vegan Diets get picked on for making people skinny fat. I’m not a vegan but it’s not all vegan diets it’s vegan diets or any diet missing one of the following

• Protein- I know I’m going to hear it (read some of the comments in “are meat substitutes worse than meat”) but when I drop my animal protein down, I feel a little skinny fat. Organic chicken, wild fish, grass-fed beef, if you aren’t morally against them, may help. And yes, some vegans get plenty of protein.
• Good fats- certain types of fat, consumed strategically can decrease body fat. Omega 3’s in fish, omega 3 eggs and chia seed. We’ve also discussed the power of sunflower seeds. And finally, a little coconut oil is a good saturated fat.
• Vegetables- every 10-gram increase in fiber decreases body fat by over 3 percent in a couple of years. Not everyone who avoids animal products is automatically consuming enough fiber and certainly the same can be said of most omnivores. Salad is not enough. Try for produce at every meal and hone in on crucifers: broccoli, cauliflower, bok choy and kale. I also think cabbage needs more love.

We can joke at this skinny fat term but doctors are seeing lots of young people who aren’t overweight but exhibit signs of pre diabetes. You can be skinny fat on the inside too. Mark Hyman writes “they are normal weight but metabolically obese with all the same risks of disease and death as the obese. One in seven normal weight kids has pre-diabetes or Type 2 diabetes.”

There are also some skinny fat variables are out of our control. Getting older with the natural decline in muscle mass can lead to complaints of skinny fat. And some may feel skinny fat is fine. The New York Times documented the hipster belly among men that don’t want to be muscleheads. Just one more way I’m not hip.

Are you aware of the term skinny fat? What do you think it's about? If you spin, are vegan or sit a lot I'd love to hear from you.

Is Your Weight Stuck? It May Be Your Salad.

Salads are the quintessential weight loss food.  However, grouping all salads together and assuming they are healthy is like presuming all siblings are alike because they’re in the same family (and that’s complete nonsense). In February’s Allure I was interviewed for a fun story called “Eating Amnesia”. It’s all about the calories that sneak into our mouths that we forget about or never even realize. One section of the article discusses salads, “a bed of lettuce isn’t a magic wand that turns anything low calorie. 

There are the obscene salads at chain restaurants across the country with “crispy” aka fried chicken and noodles that I have to think everyone knows aren’t a nutritious choice. Chili’s Quesadilla Explosion salad with 1300 calories over 2000mg of sodium and Applebee’s Chicken Bruschetta Salad also almost a day’s worth of calories and a day and half of sodium are not uncommon on chain restaurant menus. Salads with Steak, Mexican and Asian salads tend to be high calorie. Aside from the flagrantly unhealthy salads, there are the salads that I find more deceptively damaging. These are salads that seem OK but are just a little too interesting. The popular Cosi Signature Salad has chicken and cranberries and vinaigrette. It seems like a decent option but has 623 calories. Le Pain Quotidien, a place I love, has a shrimp salad that’s over 500 calories.  These are the salad traps more of my clients fall into.

A salad doesn’t have to be unhealthy to be too much. Dried fruit is going to run you at least 100 calories and 2-3 tablespoons of sugar.  Cheese in your salad will be 150-200 calories and can be, in case of feta, up to 800 mg of sodium. In terms of dressing- most condiment cups hold 2 to 2.5 ounces. For various establishments this is 200-350 calories from dressing alone. Restaurants and salad bars sometimes use more than a condiment cup’s worth. And that piece of bread that’s so small and free with your salad is 100ish calories but I know, you never have the bread (wink, wink). So you can easily be at 500+ calories before the lettuce, veggies or protein.

Sometimes, what I call an “entrée” lunch is a cleaner choice:

Grilled Chicken, 2 cups of broccoli and a little olive oil = 345 calories

Poached Salmon, 2 cups of asparagus and some oil for cooking is 400 calories.

These calculations use a Blackberry-sized (no iPhone for me) piece of protein or 5oz. Many restaurants will give you a gross amount of protein- ½ to ¾ pound is “normal” ick. And a sandwich on 1-2 pieces of sprouted bread with lean protein and veggies can be a nice lunch option too.

If you’re a salad enthusiast or saladophile my suggestions are:

• Choose a good green as your base. I love dinosaur or lacinato kale, butter lettuce (Gotham Greens are fantastic in NYC) or escarole.
• Add a minimum of three other veggies.
• Keep “treat” ingredients: nuts, seeds, avocados, dried fruit, avocado, chickpeas to 1 per salad. You can have walnuts and dried cherries and goat cheese but not on the same day.
• Protein should be Blackberry not laptop sized.
• Don’t eat ingredients in your salad you don’t generally eat (chips, croutons-greasy white bread, bacon).
• For dressing, use olive oil and lemon or olive oil and vinegar with 1 tbs of oil.
• Your whole salad shouldn’t be the size of your head or in a bowl you would use for a family of 4.

One of our Foodtrainers’ favorite salads is Gotham Greens butter lettuce, jarred tuna, red onion, jicama and cabbage, 1/3 avocado sliced, olive oil, lemon juice and of course hot sauce, salt and pepper.

If you’re looking to loose weight keep salads at around 400 calories give or take. If you watch size and “treats” they can be a healthy choice, as long as you don’t have eating amnesia.

What’s your favorite salad green? Overall salad? Favorite “treat” ingredient? How similar are you to your siblings?

Better Bread: Why Sprouted Matters

Lisa has a bit more time on her hands with a class-free summer (I should say school-free, she’s pretty classy). She can now contemplate important topics like the perfect (healthy) summer cocktail and today’s query “to sprout or not to sprout”. Thanks for this Lisa.

You don’t have to be a nutritionist to conclude that spouted grains sound healthier than bleached, processed or refined grains. Not only do sprouted grains sound healthier, they really are.

A little background

To make white bread part of the wheat kernel (the nutritious part) is removed and the remaining portion milled into flour. Whole-wheat bread is slightly better, the germ (actually loaded with vitamins despite its name) and the bran are used when making the flour. For sprouted grain bread the kernels are sprouted and then this is used for the breads.

Nutritional benefits

Sprouted grains are higher in nutrients than their unsprouted counterparts. Sprouted wheat contains four times the amount of niacin and nearly twice the amount of vitamin B6 and folate. The process of sprouting also leads to a product that is easier to digest. Sprouting is not new, I learned from the Bobs  Red Mill site it dates back to the 2^nd century BC and the Essenes (a Jewish monastic group).

Since sprouted grains products are such a departure from their refined and processed counterparts, they are often referred to as “live food”. Certain varieties have been deemed acceptable by many raw foodists. In my opinion, one of the key benefits of sprouted grain products is that they are higher in protein than other breads. The reason their protein content is higher is because some carbohydrates (from the wheat kernel) are lost in the process of sprouting.

Buying sprouted grain bread

If you haven’t noticed spouted grain products in your grocery store, it’s because you likely haven’t looked for bread or English muffins in the freezer section. Since sprouted grain products are “alive” they are best kept in the freezer or the refrigerator, which is why you won’t find them in the doughy bread aisle alongside those ick white hot dog buns.

My favorite sprouted grain breads are Food for Life Ezekiel 4:9 , Shiloh Farms Sprouted 7 Grain bread and French Meadow sprouted 16 grain and seed bread. 

Sprout yourself

I’ll be honest I don’t see myself taking up sprouting any time soon but if you’re dying to sprout your own grains, click here for simple instructions. Report back to let us know how it goes, and how you enjoyed your living food!  

Do you eat any sprouted food? Are you familiar with Ezekiel, Shiloh Farms or French Meadow? Does sprouting intrigue you or scare you?