“Women who consumed between 1.5 and 3 drinks daily had a 27 percent and 61 percent lower risk of becoming overweight or obese, respectively, than women who didn’t drink at all, according to the study, which was published in the Archives of Internal Medicine.”
– Anne Hardig, “Study: Women Who Drink Are Less Likely To Gain” from Health.com via CNN
Interesting, but unfortunately not a statistic that should inspire us to increase our alcohol consumption.
“I think [the study] suggests that there’s no need to quit or avoid alcohol if it’s something you enjoy.”
–Scott Kahan, M.D.,the co-director of the George Washington University Weight Management Program
Another doctor stated this theory, that I have often suspected (and hoped) is true:
“Many other studies that are not nearly as well done or as large as this suggest that calories from alcohol are metabolized differently. The alcohol calories probably don’t count as much as calories from a Hershey’s bar.”
–”R. Curtis Ellison, M.D., the director of the Institute on Lifestyle and Health at the Boston University School of Medicine, says this study is the strongest evidence to date that calories from food and booze are not created equal.”
All quotes are from Anne Hardig’s article in which she offers several studies for you to consider and that I found to be quite interesting.
(Photo via)
–By Nutritionista
Did I just give you a craving for french fries? I know looking at that picture gives me a taste for salty, carby goodness.
The power of suggestion is so strong when it comes to food. Advertisers know this. They aren’t afraid to let you know they know it. Remember that commercial for Dairy Queen where kids replay a drool-worthy DQ commercial in front of their dad to try to induce a craving so he’ll take them to get some?
I did it again, didn’t I? Now you want a Blizzard (or maybe I just want a Blizzard! But sadly, no DQ for me).
So, what is a craving? And how does it differ from real hunger?
Cravings are a natural part of the human condition. We’re actually hard-wired to appreciate and pursue natural rewards, like food and sex, because of their critical survival value. But in a world of over-accessibility, the objects of our craving can become all too abundant. Moreover, just a small sample of the drug/food/rewarding activity can lead to more (what experts call the “salty peanut effect”).
Deciding whether a craving is worth indulging is a really tricky process. I’m going to offer some suggestions, but I have to point out once again that everyone is different, so get to know yourself before you implement any kind of craving-control strategy.
- Know that cravings are instinctual and facts of life. No matter how many cookies you avoid, you may never be able to stop your cravings for one when you pass a Mrs. Fields. Having a craving doesn’t mean you’re unmotivated or doomed to failure. They’re extremely natural and we all have them.
- Learn about your triggers. For me, having something in my line of sight is a recipe for failure. I don’t keep candy on my desk for that reason. Even watching the Food Network can trigger strong cravings even when I know I’m not actually hungry. For some, stress, lack of sleep, emotional duress, or just boredom can be triggers. Know yours!
- Realize that you can have the food you’re craving anytime. Just because it’s there doesn’t mean you have to eat it. You can eat it in 10 minutes. Or an hour. Or tomorrow. Many cravings are short-lived and if you ride them out, you’ll find they go away pretty quickly. If you can, physically remove yourself from the situation or try making a contract with yourself that you won’t act on the craving in a given amount of time.
- Understand that some cravings are actual hunger! If you’re craving something unusual or random, it might be because your body is trying to tell you it’s lacking an essential nutrient. Learn your body’s signals for hunger, like a rumbling stomach, irritability, headache, dizziness, etc. A good benchmark for my actual hunger is if protein and veggies sound good. If all I want is cake, it’s probably psychological hunger or a craving. I’ve also heard experts talk about the “apple test”: If an apple sounds appealing, you’re likely actually hungry. This doesn’t work for me as well because I often crave sweets/sweet foods when I’m not actually hungry. Of course, learning how to practice intuitive eating is also extremely helpful.
- If your craving persists, eat exactly what you want and don’t look back! One cookie, piece of cake, or order of fries will NOT make or break you or your eating plan. If that craving doesn’t go away, indulge it in a way that will satisfy it. Some people can eat a healthier substitute and be satisfied, but most of us probably need the real thing. Start with just a couple bites, since that often is enough to quench the thirst for whatever you’re lusting after. Above all, know this: There’s nothing inherently bad about indulging a craving (especially after following the steps above), so don’t let yourself succumb to feelings of guilt!
The best way to start your day is with a glass of room-temperature water followed by a green juice.
But, so what?!
I’ve blogged a lot about coffee lately because it’s made a resurgence in my life, and I’m loving every minute of it. Why, you ask? Well, I’m finally realizing why people say Starbucks doesn’t serve coffee beyond just the complaint about burned beans.
I’m far from being proficient in the banter, but I’m enjoying the education. Much like my experience with food and wine, I perceived the people involved to be snobby about their passions, when in fact the opposite is true. Baristas and coffee connoisseurs want to spread the good word about the french press, steamed milk, and different roasts. There is more to each cup than the pretty design atop your latte.
The Times published an article yesterday entitled “New York is Finally Taking Its Coffee Seriously” that states, “the difference between a cup of coffee from these new style coffee bars and what was available before is striking.” As the piece continues, it outlines different tendencies of each spot that awakens your senses just as fresh beans would. I encourage you to click through to read the article in its entirety, and seek out one or more of the top coffee “places” in New York.
Now, for those of us who don’t live in New York, where are your favorite coffee shoppes and what is their specialty? Your turn to spread the good word and share in the comments below. If you have a tip for making coffee at home, we’d love to hear that too!
“…Don’t worry about all this technical stuff. As a wine drinker — and being a wine drinker is the most important thing — all you have to concern yourself with is whether you like the wine. If you do? Drink it. If you decide you really like it? Drink some more. If you don’t like it? Drink something else.” — Tom Gutting of From The Gutt
Sometimes I think we get caught up in trying to analyze wine instead of just asking ourselves the most important question, “Do I like it?”
Most restaurants these days will let you taste a couple different wines before you commit to ordering a glass. So don’t hesitate to ask. Unless you’re in a nice restaurant, 8 out of 10 servers won’t have extensive experience with wine, they just relay which glass pairs well with each dish. And they certainly don’t know your palate. If you want an educated opinion ask if there is a sommelier or resident wino (like Ron!).
As Tom says, wine is about you, your taste, and enjoying the experience; the rest is secondary.
All of that being said, what are you all enjoying these days? Any new delicious finds? Let us know and comment below.
(Photo by Andrew Flavin 2009)
And now, for a practical post that has nothing to do with the enjoyment of wine, and everything to do with making sure an accidental wine spill doesn’t ruin your evening. What do you do if you spill red wine on your clothes (or a guest’s), or on the carpet? Despite all of the wine consumed in my home, I have yet to acquire a single stain anywhere, even after overconsumption. And now I’m going to share my secrets with you.
Basically, what you do depends on what you spill it on. Here’s a rundown of each trick so you can’t go wrong.
If you spill on…..
Your Clothes
In most cases, the stain can be pre-treated. Simply add a teaspoon of dish soap to a cup of hydrogen peroxide. Dab this mixture onto the stain with a sponge. Then wash the item either in the washer in cold water, or by hand. Then air dry. And Presto! The exception is if the item of clothing is dry clean only. In that case take it straight to the cleaners.
Soak a sponge in warm water and blot the spot to dilute it. Then apply some talcum powder to the stain. Let it stand for a few minutes, then brush it off. Repeat if necessary.
The Carpet
Well, in that case, you’re out of luck. Nothing can get a red wine stain out of a carpet.
Just kidding. It’s actually almost identical to what you do with clothes. Mix one teaspoon of dish soap with one cup of hydrogen peroxide. Then use a sponge to apply this to the stain. Blot dry with a cloth or paper towels.
At least that’s what all the experts on the internet say to do. If you have come across a better method, leave it in the comments below, and you too will become an internet expert as well!
I can’t wait to experience a actual wine stain disaster just so I can thwart it without batting an eye.
–By Nutritionista
By now, you may know that “chain” is almost a dirty word in my vocabulary. For the most part, I don’t see the point of them. The food at most chains is pretty average, and since they’re all over, they’re obviously not unique. What’s worse, chains (and I’m not talking about just fast food here, guys) have some of the worst-for-you food out there. But while I was in Florida last year, I discovered a chain I actually love, for not only its food, but its food philosophy as well: Seasons 52.
Seasons 52 is “seasonally inspired cooking with every item under 475 calories.” So far, so good. From the website:
“The Seasons 52 menu is seasonally-inspired with the fresh appeal of the farmer’s market. It represents a unique blend of art and science, with creative offerings designed to excite and surprise the palate. We feature dining choices that are thoughtfully prepared and in appropriate portion sizes. So our guests feel the freedom to indulge in a complete dining experience, including our custom flatbreads and signature mini-indulgence desserts, while still feeling good about themselves and their dining choices.
“We use natural cooking techniques such as wood-fire grilling, brick-oven cooking and caramelizing vegetables to let the natural flavors shine through. And we execute precision with seasoning, and oil with control and care to ensure just the right amount is used to bring out the great flavor profiles. An added benefit to this style is that our menu items are naturally lower in calories. In fact, we make a promise that nothing on our menu is over 475 calories. The result is great tasting, highly satisfying food that just so happens to be good for you!”
Sounds good, but does it taste good? Well, after trying the restaurant for the second time a few days ago while I was vacationing in Florida, I can authoritatively say yes! This time, I tried the Maui Tuna Crunch Salad (“sushi grade seared tuna and tuna poke, pineapple salsa, almonds, and miso vinaigrette”). It looked like this:
It was really good! I liked all the textures in the salad, not provided by croutons or tortilla chips, but by crunchy radish, cabbage, and almonds. My dining companion got the Blackened Mahi Mahi Sandwich (“with Chipotle lime remoulade on a grilled whole wheat bun”). I tasted a little piece of the fish, and it was delish!
I love that the sandwiches are served with a lightly dressed side salad instead of traditional fries. The salad keeps everything wonderfully light! Also, notice the grilled lemon served with the fish sandwich. That’s the kind of thoughtful touch I can appreciate in a chain restaurant!
My other favorite thing about Seasons 52 are the desserts. They’re 4-5 bite “shots” of dessert classics, like cheesecake, carrot cake, red velvet cake, or pecan pie. It’s the perfect amount of dessert to give you that “complete meal” feeling without the heavy feeling that usually accompanies it. We got strawberry shortcake and mango cheesecake shots.
Perfect! A more professional pic:
Unfortunately, as of yet, Seasons 52 only has locations in Florida and Georgia, but it looks like they’re expanding to California and Illinois soon. Watch for it, and let me know what you think if you’ve tried it.
With the title of this post you know that one of these steaks is Kobe beef, the other is not. Do you know which is the Kobe? If you’re from Texas there is no question in your mind that the cut on the right, with more marbeling, is clearly the Kobe. Now you’re thinking to youself, “but I like leaner cuts, that’s why I order a filet.” You order the filet because it has less fat throughout the cut and therefore is the healthy red meat choice. But one bite of a beautifully marbled rib-eye would send your hand to your mouth, because as a lady, you have to cover your full mouth as you couldn’t stop yourself from saying “Oh my God, oh my God, oh my God, that is so good.”
Yes ladies, fatty meat is delcious (hence the obsession with bacon).
But I digress.
The question here is, what the hell is so special about Kobe beef that makes it so expensive. I could explain it to you, but I feel as though The Houston Foodie, whose blog I have recently started following says it best.
“Though it’s sometimes hard to separate hype from reality — the steak from the sizzle if you will — one thing’s for sure: real Kobe beef is very hard to come by…Let’s establish what Kobe beef is and isn’t. Kobe beef is a cut of meat from…Wagyu cattle that is raised and slaughtered in the Hyogo Prefecture of Japan (the city of Kobe being the capital). The traditions associated with raising cattle in this area of Japan — including feeding the cows beer and massaging them with sake — are supposedly ideal for producing the highest quality beef from Wagyu cattle (the breed itself is genetically predisposed to producing highly marbled beef). It’s this intensive process combined with limited production that makes real Kobe beef scarce, and therefore expensive.”
Mystery solved. But…so what?
He goes on to say that most restaurants don’t serve the real deal, which they should disclose on their menu by saying “American Kobe” or “Kobe-style” but they don’t. So let’s just say you are at the creme de la creme of steakhouses, for instance Vic & Anthony’s, why should you order Kobe over USDA prime tenderloin. Here’s what Mr. Foodie has to say:
“We ordered two A5 Kobe tenderloins and two USDA prime tenderloins, both cooked medium-rare. The differences were striking. Texture-wise, the Kobe beef is buttery and velvety, and exceedingly tender. Obviously, the traditional USDA prime tenderloin is tender but much firmer. But the real difference is in the flavor. The only way I can describe the Kobe is to say that this is what beef might taste like if a scientist decided to “perfect” the flavor of beef. The beef flavor is exceedingly refined and concentrated.”
After reading this description I am sure true Kobe has never caressed my taste buds, but it’s something to look forward to.
For the full article, click here. And I suggest following him on Twitter. You might learn a food fact or two. Houstonians would be interested to see what he has to say about the new hot spots in town.
www.HoustonFoodie.com
-By Kallah Maguire, The Stylist
Leah (aka the Nutritionista) and I have been having so much fun sharing new spices and recipes with you on MTM. So I was pleasantly surprised to find a package on my doorstep she had sent with treats from one of her favorite local restaurants. Leah wanted to share a true taste of Michigan, since she’s a native and I’ve never been. Apparently Zingerman’s is a local institution and now I can definitely see why!
The bars topped off movie night as my hubby and I watched The Visitor on Netflix. My favorite was the “original” that tastes just like a gourmet Snickers, mmm! Give me dark chocolate, caramel and nuts in some combination and you’ll have made a friend!
Order your own Z Zang gourmet candy bar from Zingermans.com
–By Nutritionista
By the time you read this, I’ll (hopefully) be relaxing beach/poolside in Florida on one of the few vacations I take each year. I’m incredibly grateful to get paid vacation time and enough extra cash to go somewhere at least slightly warm in the winter. And yes, even though the highs in Miami are only around 70 degrees right now, it’s still a huge improvement from the temps here in Michi (not to mention all the snow!).
Because of my upcoming trip, I thought it would be apropos to write a post on how to keep things on the healthier side while still living it up on vacation. Here are some guidelines to vacation by:
- Exercise, but do it in the context of the place. What I mean is, if you’re in a new city or climate, take advantage of that to make exercising a part of the itinerary (rather than just sweating it out in the windowless hotel gym). I like taking a run or walk around the area I’m in, or if I get a chance to swim, making an effort to do some quick spurts of high-intensity activity mixed in with my leisurely paddling. Obviously, this is really easy to do if you’re vacationing in a place where nature is the main attraction.
- Indulge, but only when it’s something you don’t get every day. Sure, order the specialty pear-sake martini from that exotic bar on the beach. But if your vacation partners want to hit up Applebee’s for a quick dinner? There’s no reason to get crazy with the onion rings. You can eat at chains and other run-of-the-mill restaurants any time, so save the indulgence for stuff you won’t have the opportunity to try again.
- Eat in, but only when it makes sense. You can only cook if you have a kitchen, but plenty of “meals” only require a fridge. If that’s the case, get some fruit, pre-cut veggies, hard-boiled eggs, Greek yogurt, and maybe a few Larabars to keep in your hotel room. These easy staples not only make for healthier breakfasts and/or snacks, but they’ll also save you some cash in the long-term! If you’re lucky enough to be staying somewhere that has a kitchen, cook a nice dinner and bring it with you, picnic-style, to a cool location around town. The meals you do eat out will be much more special if you aren’t eating out for every single one (your tummy and wallet will both thank you for that).
- Don’t stress, at all. The point of going on vacation is being able to relax in all areas of your life. If you miss a chance to go for a hike in favor of lounging around or couldn’t resist that giant pasta dish from The Cheesecake Factory? Relax! Neither of those things will kill you and you’ll only be doing yourself a disservice if you ruin your own vacation with health worries. You might come back a few pounds heavier, but your mood will be light as a feather.
GET SPICY CONTEST UPDATE: Looks like Ari’s pork butt won by a landslide! It did sound absolutely delicious. Ari, congrats! Email me asap with your mailing address to claim your prize.
