How to Find Real Food at Supermarkets

I have been extremely busy due to my last few weeks as an undergraduate! Soon I will have a diploma and continue to work towards my Master's degree! It's all very exciting, but the only thing standing in my way is a mountain pile of work; therefore, I have limited time to blog. *Sad face* But I do need to blog for one of my classes, so next week I'll be able finally sit down and focus on a quality post. In the mean time, check out this chart. As silly as some of the answers are, it makes a good point about the grey areas of what's considered food at supermarkets. If needed, print it out for your next grocery trip-- ha!

Should you be like Miley Cyrus & Go Gluten-Free?

I love food but food doesn't always love me. Over the past few years, I've had to rethink what I eat or end up in fetal position on the bathroom floor. It's not fun and it's not cute by any means. I'm lactose-intolerant-- so dairy is never an option-- but lately I'm starting to think there's more to my tummy troubles. My beloved Luna bars are starting to cause digestive wars and I've already cut out LARABARs.... hey, I just kinda rhymed. Anywho, this is not a pity party for my stomach and what I can't eat (trust me, I'm not whittling away by any means), but there may be an alleged culprit and I'm investigating--- cue the 60 Minutes ticking clock.

Gluten. tick. tick. tick.

Within the last year gluten has been dubbed a villain in the food industry, but who even knew what gluten was or heard of it until hyped up on health blogs and dissed by Miley Cyrus? So, why are we picking on gluten?

What's gluten anyways? Here's the fitbie definition:

Gluten is a protein found in wheat, barley, and rye, as well as in many common food additives. It's what gives dough its elasticity and baked goods their satisfying chewiness. But for people with celiac disease—a type of autoimmune disorder—eating foods that contain gluten can lead to a cascade of nasty reactions, including damage to the small intestine, poor nutrient absorption, diarrhea, abdominal pain, bloating, anemia, and fatigue. Celiac disease is surprisingly common, affecting about one in every 133 people, according to an often-cited 2003 study from the University of Maryland center for celiac research.


For some, gluten is a big pain in the butt,:

while others take gluten lemons and make lemonade:

Even those who don't have Celiac disease may have a gluten sensitivity and are avoiding it all together; but if gluten doesn't bother you, should you avoid it anyways? Ever since Miley Cyrus emerged slim and trim and said she's been avoiding gluten and dairy due to allergies, people have been saying a gluten-free diet encourages weight loss but doctors say otherwise. 

Here's my non-expert perspective: I'm allergic to dairy but it doesn't make me lose weight, it just limits my options. I could make poor health choices regardless of my intolerance and an article in Self agrees:

Rachel Begun, a registered dietitian and food industry consultant, told Today's Health that only those who have been diagnosed with a gluten-related disorder should go on a gluten-free diet.In fact, Begun said "People who go gluten-free may gain weight if they rely mostly on highly-processed gluten free foods, many of which tend to be higher in fat, calories and sugar than their gluten-containing counterparts."

Karen Ansel, also a registered dietitian and spokeswoman for the Academy of Nutrition and Dietetics, agreed. "There’s absolutely no evidence that a gluten-free diet promotes weight loss," Ansel explained. "However, there is data that indicates that following a gluten-free diet can result in a diet that's low in key nutrients -- especially iron, zinc and B vitamins such as folate and niacin.”

Like anything, everyone has their own preferences and what works for one person may not work for another. I think there's too many differing opinions to make a definte decision, but if you think gluten is hurting your health then talk to your doctor. If not, keep making healthy decisions and partying in the USA.

Time to Dish Out "MyPlate"

I always found the food pyramid confusing. Its shape ironically represents the massive portion of food the USDA doesn't want us, obese Americans, to consume. I understood the concept, but somehow the visual of a pyramid and food never clicked. It reminded me more of Maslow's Hierarchy of Needs than a way to balance my nutrition. I also found it kind of ugly and outdated (Plus, which always annoyed me, the picture of "sweets" looked more like a herd of fireflies than something I'd be tempted to eat. What are you trying to pull, USDA?).

From what I've learned growing up, I always thought veggies and fruit were more important than a big helping of grains (and I don't think I have 6-11 servings of bread in 2 days). Plus, determining serving sizes are sometimes hard to calculate--especially when manufacturers try to trick us with packaging and clever marketing. I don't always have the time or patience to measure out my food and examine labels. And when I'm starving, I've already obtained a pre-meal snack before I even think about how many servings are in the heaping pile of pasta on my plate (which most likely represents the shape of the food pyramid above)-- I just wish I had a visual of how much grub I should eat per sitting.  Make it so, USDA.

And finally, the fairy food godmother answered our prayers!

Eureka! Above is what abolished the food pyramid. It makes sense, a picture of a plate divided into recommended nutritional servings. How cutting edge (note the sarcasm), but seriously this was a good move by the USDA. Not only does this provide a visual for individuals (especially kids), but also creates more attainable nutritional goals. I don't know about you, but the old pyramid just made me feel defeated and like a foodie failure. Thankfully, this new "myplate" gives me hope. I really do like the concept and new, concise design. Here's the USDA's reasoning for the switch (I got this from their Web site):

• Balancing Calories
• Enjoy your food, but eat less.
• Avoid over-sized potions
• Foods to Increase
• Make half your plate fruits and vegetables
• Make at least half your grains whole grains
• Switch to fat-free or low-fat (1%) milk
• Foods to Reduce
• Compare sodium in foods like soup, bread, and frozen meals--and choose the foods with lower numbers
• Drink water instead of sugary drinks

It's simple and to the point. I love it and think it's a great idea. It's like a guideline to healthy eating. My hope is that it'll motivate individuals to want to make healthier food choices, and know that it's not impossible to take small steps towards a better health (even if it's just substituting water for soda). You go, USDA, you go.