Should you eat cherries and waterrmelon?

Semi typical bbq spread

As summer approaches, one of the food perks is increasingly exciting fruit. Over Memorial Day weekend, I received a couple of emails from clients wondering “can I eat cherries and watermelon?”  The easy answer, if you’re at let’s say a barbeque is if you’re choosing between cherries or watermelon and this

then let’s be sensible, fruit is always the healthier pick. This seems obvious but if cherries and watermelon are mentally categorized as “all sugar” things get confusing.  If we’re comparing “apples to apples” or in this case cherries to apples, how do we judge a fruit and which are best to eat?

Pesticides

When you’re at a market or farm stand, if everything isn’t organic you want to choose wisely.  Many of your berries are on the dirty dozen list. Cherries are higher pesticide and really should be purchased organic. Watermelon on the other hand is a member of the “Clean 15” a low pesticide fruit. If organic isn’t an option, watermelon is one of your best choices. If you're unconvinced about organic, plug a few favorite fruits into this site; they list pesticides and type (carcinogen, endocrine disrupter the appetizing list goes on) it's eye opening to say the least. 
Score 1 for watermelon.

Antioxidants

Another gauge for fruits is ORAC a measure of antioxidants. While cherries don’t have an ORAC score as high as blueberries or blackberries, they have a commendable 3747. Watermelon comes in at 140. These scores are per 100 grams of food so the water content of watermelon works against it here.
Cherries a winer here.

Calories, Fiber, Sugar

All fruit is fairly low in calories. Watermelon and strawberries are some of the lowest with cherries and grapes almost double in calories. Fiber all stars include raspberries and blackberries with 8 grams per cup. Cherries have 3 and watermelon only 1 gram. For me, this is a drawback of these fruits. Fiber helps promote satiety and regularity. I advise clients to keep lower fiber fruits for snacks; at breakfast higher fiber choices are preferable to start your day. Another great measure for foods is Glycemic Load (different from glycemic index as it takes into account commonly consumed portions). Most non-dried fruits are low GL (less than 10). Grapes, bananas and cherries are higher and watermelon, apples and strawberries are less than 5 or very low.
Watermelon lower in calories and Glycemic Load.
Cherries have slightly more fiber.

Bragging Rights

With Father’s day approaching, if you’re stumped on what to get for dad (or your husband, father in law, grandfather etc.), you may want to consider watermelon . Watermelon contains more lycopene than tomatoes making it my #1 prostate health food. Cherries have their own reasons to brag. Cherries and more potently cherry juice is on par with aspirin as a pain reliever. It’s useful for pain from both gout and exercise and has been tested in studies with athletes. Cherries also have notable melatonin content.

So, are watermelon and cherries good to eat? They are, they’re both healthy. If you’re actively trying to lose weight I would choose watermelon over cherries. And just for a reminder with all the delicious summer fruit, in the name of knowledge is power it is possible to overfruit.

Are you a cherry and watermelon eater or are you "sugary fruit"phobic? What are your favorite fruits and approximately how much fruit do you have a day?  Any fruits you limit? For extra credit who said “knowledge is power”?

“Googling is cheating”

 Lauren Slayton

 nutritionist, googler and hypocrite

Our contribution to baseball snack this weekend (watermelon). The next day someone brings doughnuts to game with some silly "Bloomberg says these are ok" disclaimer/joke, not funny.

Carrots and Beets, Have One and Skip the Other.

It’s no secret that I love to juice. I understand green juices aren’t for everyone and  there’s so many things to juice that aren't green. A recent study showed beet juice to be an excellent exercise aid. Cyclists who swigged beet juice (2 cups) before workouts were able to cycle 16% longer.  Beets are high in nitrates which increase nitric oxide relaxing blood vessels and improving blood flow. Another study in Hypertension, based on this same effect, showed beet juice lowered blood pressure.  If you’re thinking nitrates sound familiar, you’re right. Added, inorganic nitrites (hotdogs, cured meats) can react with compounds in protein called amines and produce carcinogenic compounds. Naturally occurring nitrites in beets and also radishes do not react in the manner and are in fact good for your heart and exercise. Beet juice is intense, I like to juice beets, cucumber, celery and ginger.

And now for the “bad”, not to worry I’m not one of those people who think carrots have too much sugar and therefore should be expelled from the vegetable bin, puleez. I do have a carrot issue and that’s with these

These don’t exist in nature. Baby carrots have greens attached to their tops, they’re not these uniform nubs which are actually “baby-cut” carrots. They’re large carrots that have been peeled, cut and washed in a chlorine solution (of course claimed to be safe) and then packaged. If it’s been a while peel an “adult” carrot, cut it up and do a taste test. You’ll never eat babies again.
Have to tried beet juice? Any foods you swear by for energy? And adult or baby-cut carrots, what do you prefer?

Carbo Loading's Finish Line

When I was doing my nutrition training, over 10 years ago, sports nutrition went something like this: eat carbs and only carbs and before a race whatever that amount of carbs was multiply it by a factor of at least two.  Once I started counseling runners and triathletes and running marathons myself I realized that no diet, especially not one where peak performance was the goal, could revolve around one macronutrient. My sports nutrition clients eat a diet similar to my other clients with the exception theirs may be more finely tuned. You can’t eat a trough of pasta and feel good the next day (sorry if the photo misled you).

So in comes a client last week, she’s training for the New York marathon and very savvy when it comes to training foods. “Did you see the new Runner’s World she asked? I told her I hadn’t. “There’s an article on carbo-loading and a ridiculous photo with a mountain of pasta.” I told her I’d check it out. I was going on a trip in a few days and I always bring a stack of magazines to devour. The next day, the client emailed. She sent me the link to the article, minutes later she sent another email with the message “you didn’t get the lovely pasta shot, so I took a screen shot, attached!” I explained I was saving the article but I was now extremely curious.

Friday, I boarded our early morning flight to New Orleans. I flipped open Runner’s World and found  “Fill ‘Er Up. The article is love letter to the carb, specifically the white carb. It’s as imbalanced as Mount St. Pasta (pictured above). We’re told “most runners know they should eat pasta, rice, potatoes or other high-carb foods before a half or full marathon.” Immediately, I was thinking alone? What about omega 3’s for inflammation? Or vegetables for fluid and antioxidants? They’re clear though “carbs should make up 85 to 95 percent of your prerace meals.” Fruits, though high in carbs, are discouraged with the exception of bananas or peeled apples or pears. We’re warned other fruits may give you trouble. In the same paragraph the nutritionist quoted encourages her clients “to indulge in white bread and skinless while potatoes” since both are easily digested.  I’m reading and getting incensed while airborne. I’m thinking since skinless potatoes and wonder bread break down into sugar, why not make things even easier and crack open the Domino box for dinner?

Carbs are an important part of an athlete’s diet during training and pre-race. Baked potatoes (with the skin), sweet potatoes, brown rice, sushi, quinoa and soba noodles, gluten free pasta and oats are some examples my clients enjoy. They are mostly “brown carbs” or “good” carbs and though some are fibrous, it’s not as though I’m advocating 5-alarm chili. There’s also the question of portion.  In addition to the pasta picture, there’s an equally obscene stack of pancakes, caption “tall order”, and another nutritionist’s concern that we learn about carbohydrates “so you can toe the line fully fueled and ready to go.”  I don’t think most runners or Americans need an introduction to carbohydrates (we’ve met thanks) nor encouragement to mainline them. If pasta’s your prerace preference, that’s fine but some fish or chicken and even salad will not kill you, if you’ve trained with these foods. In fact, they will help.

The author makes the point that as you taper/run less in the days leading up to a race, glycogen (stored carbs) accumulates. To me, “carbo loading” (would someone explain what a “carbo” is?) happens naturally as you store more carbs (in the new millennium we dropped the “o”) when you’re burning fewer. Another good point made is that you don’t need to increase your calories, just the proportion of carbs, leading up to the race. But there’s an adjacent “good eats” sample day suggesting far from good foods such as bagels, sweetened yogurt, Gatorade, cookies, orange juice, Swedish Fish, chocolate milk oh and for some “easy to digest” fiber black beans and salsa. Now this day may put you in a diabetic coma or nauseate you but it will not make you perform better.

Though Runner’s World’s nutrition information can be a little dated, a few pages later there is a great recipe for Sweet Potato Muffins with ginger and whole-wheat flour from Mark Bittman. On page 46, Dr Weil suggests talks about fiber and anti-inflammatory foods. That made me feel a bit better, they had me worried we were back in the 90s for a minute.  Have you trained for any type of race? What is your pre-race meal? What do you do when you read nutrition information that seems off? How do you feel when you eat a boatload of pasta?

Take it With a Grain of Salt

I love blog requests, this came from a client last week:
  I'd like to know what you think about salt.  My husband says I shouldn't put it in anything, even when the recipe calls for it.  I know that my body reacts negatively to it and that it is better to avoid it (and given the paucity of salt we eat, things, especially fast food, tend to taste overly salty).  But soy sauce on sushi, salt on edamame, and even on some scrambled eggs, tastes good.  What do you think?  Is a sprinkle a good thing or a bad thing?

First, I think whomever is making the recipe gets the final say on what goes in it. Just so you don’t think your husband is the only one with questionable salt habits, my husband salts everything before tasting it. So we don’t all “shake” the same but I’m getting off topic.

We do need some salt. It's  particularly important for people, like yourself,  who bike and run outside in the heat. Salt or sodium is lost in sweat. The higher the temperature and humidity, the more sweat and the more sodium you lose. While I don’t think salt replacement during exercise is warranted for workouts or races under 90 minutes. I do think some salt does an athlete good.

While dangerous hyponatremia or low sodium is rare. Too little salt is as dangerous as too much. Salt is needed for muscle contractions (our heart is a muscle), salt moves nutrients and water into our cells and interestingly salt may be a mood food or mood mineral. Research from the University of Iowa showed rates deficient in sodium chloride (table salt) shy away from activities they normally enjoy.  I provided the link if you’d like to learn more about rat fun but let’s suffice it to say we’re very similar to rats.

The amount of salt we need isn’t all that much. The AI or “adequate intake” which differs slightly based on age is 1500 mg or about ¾ of a teaspoon of salt. The UL or “upper limit” is 2300mg and 2000mg is 1 teaspoon so this is a little over that. To put this into food context show how easy the AI is to hit:

• 1 medium pickle has about 800 mg of sodum
• 4 slices of smoked salmon have 500mg
• canned beans have 500mg in ½ cup (rinsing reduces this number almost in half).
• Sushi Roll (naked, sans soy) 500-1000mg per 6-piece roll.

As to what type of salt to use, there are a few I love. Himalayan Sea Salt is unrefined so it’s a more natural product in a more raw state and contains more minerals (84 different minerals) than processed table salt. I like the Himalania brand. I also used Kosher salt and received a gift of Sicilian Lemon Salt recently. Table salt contains iodine (can throw off taste) and can contain additives so look at your labels. The only ingredients should be salt.

So salt via soy sauce (unless you're gluten free) or with edamame or eggs is absolutely fine.  You mentioned “reacting negatively” and I assume you were referring to bloat. Bloat may be telling you you over salted. Salt can be sneaky, here’s a list of some surprising salt sources. So don’t close the salt cellar just hide it from your husband.

Are you pro or anti salt? What type do you use? What are your favorite salty foods?

Foodtrainers Five Favorite Finds

This past Saturday I ran the Brooklyn Half Marathon. I could tell you that it was the first nice day we’ve had in NYC in what felt like weeks. I could tell you about spotting Marc a few times during the run and the fun finish on the Coney Island boardwalk near the beach. It was a memorable day but I’m not dwelling on the scenery or the soreness (now gone). Instead, I’ve been thinking more about the delicious breakfast I had a 5am Saturday morning and that’s what I want to tell you about. I’ll throw in 4 other “fantastic finds.”

The morning of the race, after pouring a cup of Le Pain Quotidien coffee, I prepared a bowl of fruit. I had blackberries, blueberries and strawberries and cut in some banana as well. I sprinkled granola over the fruit. This was not just any granola this was Purely Elizabeth’s “ancient grain” gluten free granola. This granola is outstanding. It’s made with gluten free oats, chia seeds, coconut oil and other carefully chosen ingredients. I had the original but there’s cranberry pecan and pumpkin fig.  My only concern is that this granola is too good, measure out the 1/3-cup serving and put it away. Purely Elizabeth will send one of our readers a 3-pack sampler of their 3 granola flavors. Be sure to comment to be in the running.

As we left the apartment Saturday, I filled a water bottle with my new favorite pre-race drink. It’s made by a company called Vega that was started by a vegan triathlete. These are not your run of the mill sports nutrition products.  I use the lemon-lime Sport Performance Optimizer. It comes in single serve envelopes if you want to try it out. It has ginger and turmeric, yerba mate and kombucha. It’s 70 calories per serving and I’ve never had a bad run after drinking it. One note, no dyes are used and it will appear you are drinking sludge. It’s good sludge I promise. 

Over the winter, I tweeted about not wanting to show my “post pregnancy abs” when I inverted in yoga. I received a number of responses. Some people commiserated with me. Others asked when I had my baby (7 years ago, not recently) and then there was one reply offering up a solution (a non-surgical solution ha). The owner of Nuttzo nut butters said, “you have to try Yummie Tummie it will change your life.”  Yummie Tummie was kind enough to send me their appropriately named Skinny Tank.  This tank did in fact make my tummy look yummy (or flat). The problem? My tummy was initially a little too “yummy” for the XS I received.  While temporarily scarred that I wasn’t skinny enough for my "Skinny Tank",  I sized up and it was great. Order a size larger and save a therapy session.

My next “find” is something I should have used more during ski season this year. I am not someone who weighs or measures every morsel of food I eat nor do suggest my clients do so.  We all need check-ups from time to time. When that handful of almonds becomes two or you’re bowl of cereal (or Purely Elizabeth granola) is growing- I found the perfect gadget. It’s the EatSmart Nutrition Pro Scale. It doesn’t do much for me to know I am eating 30 grams of nuts (servings in grams are a whole other topic/pet peeve). With this scale, you plug in the code for almonds and the calories (145 the first time I tried) are displayed. There are over 1,000 foods in their database. We had my brother in law and his girlfriend over, not for the purpose of testing the scale I promise, and had fun with this contraption. Small glass of wine? 62 calories. Apple from fruit bowl 75 calories.  This is an incredibly useful weight loss tool. I have it permanently on my counter and use it for cooking but much more often for fun.

EatSmart is offering a 20% discount to Foodtrainers’ blog readers who us the code FOODTR20 when ordering on their website.  You can also follow EatSmart on Twitter @Eatsmartscales,

For my fifth find, I have to tell you about my current favorite snack. They’re from a company called Kaia foods. Although I refer to myself as a nutritionist, I could be more aptly called a professional food tester. We try a lot of products or order to find some keepers. Kaia’s sweet curry sunflower seeds are a keeper. Kaia makes kale chips and sunflower seeds in a number of delicious flavors. You can purchase all their products on the kaia website and amazon. You can also find them at Whole Foods Markets. Kaia’s philosophy is also noteworthy “kaia foods was founded with the belief that our health is best supported by eating an abundance of minimally processed whole foods. We sprout, mix and dehydrate our organic foods at low temperatures so that they remain 'raw.' No baking, frying, bleaching, or weird processing steps!” I’m not religious but I’m feeling an “amen”.

Which of these “finds” would you want to try? What are your new favorite foods or gadgets? Isn’t it nice that some great companies avoid “weird processing steps”? 

How much water do you need?

On Monday I taped a segment with Dr Max Gomez, from CBS, on water. Two Foodtrainers’ clients participated. One is a triathlete who talked about nutrition for performance. The other a lawyer and frequent traveler talked about changes she’s seen from improved hydration. Dr Max’s first, semi-leading question for me was “isn’t it simple, don’t we just drink when we’re thirsty”? It would’ve been a very short interview if I said “yes” but I didn’t. It’s not that simple and when we’re thirsty we’re already mildly dehydrated.  Whether you’re prone to crankiness or looking to lose a few pounds (or both) here are some hydration questions and answers I often hear.

Do we really need 8 glasses of water a day?

We do not; we actually need more than that. The National Academy of Sciences determined women are generally adequately hydrated after consuming 2.7 liters and men 3.7 liters of total water a day. Total water includes water from food and beverages. If you remove water from food it’s still a little over 2 liters (8 cups) for women and over 3 liters (12 cups) for men…if you are sedentary (workout water not included).

The silver lining? The Nat. Academy report concluded that caffeinated beverages can count. The diuretic effect of caffeine is transient. Score one for coffee.

*Drink 70-100 ounces of water, seltzer, herbal water, herbal tea or hint water. 8-16 ounces of your water can be caffeinated.

Can hydration help me lose weight?

A few studies, in the journal Nature and others, have found that drinking water (2 cups) before a meal reduced the number of calories consumed at that meal (75 fewer calories).  Another study found increased metabolic rate after participants consumed an additional 6 cups of water a day.  This study, in The Journal of Clinical Endocrinology and Metabolism, reported that the increase in metabolism was based on additional energy needed to warm the water to the body’s temperature. Finally, we often mistake hunger for thirst and can eat when a glass of water would suffice. Rethinking our water intake and timing can in fact help your weight (and certainly can’t hurt).

How do you know if you are dehydrated?

For the warning signs for dehydration there are three D’s and two C’s:

Dark Urine- monitoring your urine is the best way to assess your hydration. Urine should be pale, like pale lemonade, and plentiful.  It should not look like concentrated chicken broth; if it’s dark yellow drink a couple cups of water.

Dizziness- if you’re at your desk and stand and feel a little woozy you may be dehydrated. Perhaps you had a few too many the night before or simply had been working and not hydrating, either way see it as a sign.

Dry Skin- dry environments such as offices or airplanes can take a toll of your skin. Dry lips, dry mouth and circles under your eyes can tell you about your hydration.

Constipation- when liquid is decreased stool frequency and volume decreases along with it. You body needs water from your intestines to pass stool. With insufficient water stool is hard, dry and difficult to pass.

Crankiness- the second “C” is for cranky. It may not be your job that’s making you stressed; it may be your water or realistically a combination of the 2.  If you are chronically dehydrated you may not realize the effect insufficient water has on your mood.

Despite the fact that I talk about hydration every day, there were a few tidbits I hadn’t heard and hopefully some that were new to you as well.
Are you a good hydrator or do you have any of the warning signs of dehydration? How much water would you say you drink in a day? Any tips for increasing your intake?