I recently decided that it was time to look at the ingredient lists of salad dressings, whatever that means, so I picked four popular brands to examine. You will be very interested to learn what I discovered. The first ingredient in the first product I picked up, Wishbone Italian dressing, was water. Frankly, that seems like a very expensive way to buy water. And surprising, too, given that Italian dressing consists primarily (and traditionally) of olive oil and vinegar. Not Wishbone Italian dressing, though. Continue reading
Been wondering whether you should be feeding yogurt to your kids? Or to yourself? Here’s what I think! Continue reading
My mom doesn’t take diabetes medicine; she keeps her blood sugars normal through a combination of common sense and careful carbohydrate consumption. A few years ago, she had to be hospitalized at her local hospital for what she called a “minor procedure.” The procedure went fine, but the food did not. Continue reading
Nowadays there’s a lot of talk about “real” food. What is “real” food? It’s food that has not been processed, refined, stripped, polished, fortified, enriched or otherwise modified. It’s basically fruit, vegetables, legumes, nuts, seeds, grains, fish, eggs, dairy products, and meats, like poultry, beef, and game, and including all the wonderful variations of these things that our brains are capable of inventing. If it’s not food, then it’s manufactured calories. This post is designed to help you figure out how to tell the difference. Continue reading
Like many other messages of its kind, we American consumers have internalized the idea that oatmeal is “good for us.” Not all oatmeals are alike, however. Follow this listing, from most (no thank you) to least (yeah) processed oatmeal. Continue reading
While everyone talks about saturated fat and monounsaturated fat, polyunsaturated fat and trans fat, I’m going to give you a better strategy for figuring out what to eat. Instead of FAT, let’s talk about FATTY ACIDS. Continue reading
This week I’m going to spend a few minutes talking about the typical American breakfast, namely toast bagels muffins waffles pancakes “cereal” biscuits bread. Basically just white flour and sugar. Stripped carb. I put “cereal” in quotes because the word cereal really means grain (like oatmeal, millet, kasha, bulgur wheat), and not boxes of sweetened, dyed, highly processed products of limited nutritional value.
Something I’ve noticed just in the past few months is that EVEN friends, colleagues and acquaintances who have made the switch to real food, and who have rid their kitchens of items from that list of typical American breakfast foods above (at least most of the time) can still be strongly influenced by the list. Continue reading
The last time I stopped at the local supermarket to investigate salad dressings, I learned some very interesting things. Here’s a warning: After you read today’s post, if you haven’t already done so, you’re going to start making your own salad dressing, even if it’s simply olive oil and salt (my fav), or a squeeze of lemon. Continue reading
A friend of mine says that ultraprocessed items don’t nourish, but rather they entertain. A few weeks ago I saw a commercial for Lay’s Potato Chips whose tag line was “Good food for the fun of it.” That sure sounds like entertainment to me.
In life, one always has to choose between quantity and quality. If your goal is to obtain an item of the highest possible quality, then it doesn’t matter how much you get. Like a sample of uranium. When it’s quality you’re after, it doesn’t matter whether you end up with a microgram or a kilogram. The issue of its purity is not negotiable, so the amount is secondary. But when it’s quantity you seek, it doesn’t matter whether the end result is purity or perfidy, perfect or problematic. Continue reading