Swiss Chard, Black Beans, and Wheat Berries

I recently had fun working with Talk About Healthy making my first cooking video. It has been a learning experience. Most of all, I'm thrilled to present healthy and tasty recipes to my readers with a pinch of nutrition information to help you make the best food choices for you and your family. This video for Swiss chard, black beans, and wheat berries presents a very simple and nutritious recipe. The combination of ingredients provides a powerhouse of nutrients for health. Protein, iron, vitamin C, magnesium, lycopene, lutein, and fiber are only a few nutrients you'll get when you eat a serving. This recipe provides these nutrients (and more) in a tasty package. Give it a try and let me know what you think. You can add other seasonings to suite your taste preferences. My son always adds a nice dose of Sriracha! Happy and healthy eating! 

Swiss Chard, Black Beans, and Wheat Berries




2 T. olive oil

2 cloves garlic, minced

2 small bunches or 1 large bunch Swiss chard, leaves and stems chopped

1 14-oz can black beans, rinsed and drained

2 large tomatoes, chopped into large pieces

1 ½ cup cooked wheat berries

1 bunch green onions, chopped

salt and pepper to taste



Cook wheat berries:

add ½ cup dry wheat berries to 1 ½ cup water. Bring to a boil under medium-high heat, reduce heat to low, cover and simmer about 15 minutes until all the water is absorbed. Set aside.



Heat olive oil under medium-high heat, add garlic and cook 1-2 minutes until fragrant, but not brown. Add Swiss chard in 2 batches. When the first batch cooks down, add the second batch. Cook approximately 3 minutes. Add tomatoes and cook another 3 minutes. Add black beans and wheat berries and cook until warm, approximately 5 minutes. Season with salt and pepper. Stir in green onions. Serve and enjoy.



Makes 6 one cup servings

Exercise: A Healthy Addiction?

Exercise should be part of a healthy lifestyle, but it should not take over your life. 

This is a guest blog post.

Is there such a thing as too much exercise? You will often hear concerns regarding Americans’ sedentary lifestyles and the need for people to “get moving” in the media. While this is most definitely a present concern, there are also individuals on the opposite spectrum that need to tone their exercise behaviors down. I work as an instructor at a gym and have experienced compulsive exercise behaviors first hand. Some people habitually visit the gym three to four hours a day and become extremely troubled if something gets in the way of completing their rigorous workout routine.



Terms such as “obligatory (or compulsive) exercising”, “negative addiction”, and “exercise dependence” are all used in literature and all encompass obsessive exercise behaviors (1-4). Compulsive exercise can be defined as “an intense drive to be active, often in a rigid, routine-like fashion that is predominantly performed to manage weight and shape, as well as alleviating negative emotions.” (1). Up to 10% of high-performance runners have an addiction to exercise (3). Compulsive exercise is often discussed within the family of eating disorders (i.e. Bulimia Nervosa and Anorexia Nervosa), as they often occur simultaneously (1,2). Exercise, along with purging or restricted eating, is often used as another method for weight control.


Predictors of compulsive exercise:

One study investigated the risk factors for compulsive exercise. The three strongest predictors were:

1) A drive for thinness
2) Perfectionism
3) Obsessive-compulsiveness (1)

It is by no surprise that perfectionism and a drive for thinness were on the top three predictors of compulsive exercise, as society today endorses both of these behaviors.

According to Diane A. Klein, MD, of Columbia University’s College of Physicians and Surgeons, “So for people driven to achieve, to be perfectionists, and to be in optimal health, it’s kind of understandable that they become excessive.” (3) The demands from society to have a perfectly sculpted physique are simply unattainable and harmful.


How much is too much?

How do you know that exercise is becoming a problem? Symptoms of exercise dependence may include the following withdrawal symptoms in the absence of exercise: disturbed psychological functioning (i.e. severe distress, guilt, anxiety) and an interference with personal relationships. In addition, some individuals continue to run despite serious injury (2,4).

Acknowledging that there is in fact a problem is the first step to treat exercise addiction. Getting to the route of the obsession - whether it is a low sense of self-esteem or previous family history of addiction - is key. In very serious cases, psychotherapy may be a treatment (3).


Exercise for your health

In moderation, exercise is a wonderful thing. Benefits of exercise include a lower risk for chronic diseases, prevention of weight gain, better cognitive function, reduced depression, and the list goes on. It is currently recommended that Americans get at least 2 hours and 30 minutes of moderate level activities per week, and at least 2 days of strength training. How will you get your exercise this week?


Jenny, a 46-year-old secondary compulsive-exerciser (i.e. secondary to an eating disorder), was interviewed about her exercise attitudes and behaviors. Jenny stated, “My life tends to fit around the exercise, not the exercise fits into my life.” (2) Healthy living requires a careful balance of both diet and exercise. Make it a priority to fit exercise into your life for health!



References

1) Goodwin H, Haycraft E, Willis A, Meyer C. Compulsive Exercise: The Role of Personality, Psychological Morbidity, and Disordered Eating. Int J Eat Disord. 2011 Nov; 44(7):655-60.

2) Bamber D, Cockerill I M, Rodgers S, Carroll D. “It’s exercise or nothing”: a qualitative analysis of exercise dependence. Br J Sports Med. 2000;34:423–430.

3) Allen A. Exercise addiction in men: When exercise becomes too much. Retrieved June 21, 2012 from WebMD:

http://men.webmd.com/guide/exercise-addiction

4) Shipway R, Holloway I. Running free: Embracing a healthy lifestyle through distance running. Perspectives in Public Health. 2010 Nov; Vol 130 No 6.

5) U.S. Department of Health & Human Services. Physical Activity Guidelines for Americans. Retrieved June 21, 2012. http://health.gov/paguidelines/adultguide/part2.aspx


About the Author:

Amy Krug is a senior Nutrition and Dietetics major at Messiah College, located right outside of Harrisburg.  She plans to apply for Dietetic internships next spring and to continue on to become a Registered Dietitian. Amy has a passion for people, and desires to empower others to lead a fit and healthy lifestyle.  She enjoys the outdoors, gardening, running, jamming out on the piano, singing, and laughing!

Finding Relief from Irritable Bowel Syndrome: Say Hello to FODMAPs!

A dietary approach to help manage IBS shows great promise 

This is a guest blog post.


Irritable bowel syndrome (IBS) is defined as disorder that consists of abdominal pain, cramps, bloating, changes in bowel movements, and other symptoms (1). Unlike inflammatory bowel diseases, such as Crohn’s disease, IBS does not result from abnormal structure of the bowels (1). The actual causes of IBS remain unclear, however a possible trigger may be an infection of the intestines, called post-infectious IBS (1). One theory is that sufferers of IBS may have a particularly sensitive colon that is reactive to certain foods and stress, and that the immune system may also be involved (2). IBS can occur at any age, but usually begins in the teens or early adulthood, and is twice as common in women as in men (1). It is said that one in six people in the U.S. experience symptoms of IBS, and it is the most common intestinal problem for patients who are referred to a gastroenterologist (1). Because this disorder causes patients to experience discomfort when eating certain foods, it can eventually breed anxiety from constant worry of what effects these foods will have on their symptoms.


Symptoms

The major symptoms of IBS include abdominal pain, bloating, gas, and fullness. Symptoms may last three days a month for at least three months . These symptoms range from mild to severe, depending on the patient (1).

People with IBS may also switch between constipation (difficulty with bowel movements), or diarrhea (loose or watery stool) (2). Some may only have constipation, while others may only experience diarrhea (1). People sometimes find that their symptoms may subside for a few months and then return, while others have worsening symptoms over time (2).


The FODMAPs Diet

While there is no treatment for IBS, patients can learn to maintain their symptoms by following specific dietary guidelines, including those presented in the FODMAPs diet. FODMAP stands for Fermentable, Oglio-, Di-, and Mono-saccharides, and Polyols (3). The theory behind the FODMAPs diet is that consumption of these carbohydrates increases the volume of liquid and gas in the small and large intestines, leading to bloating and abdominal pain (3). Therefore, it is proposed that a diet low in FODMAPs should decrease these symptoms. FODMAPs include lactose, fructose, fructans, galactans, and sugar alcohols, which are found in many common foods, including:



• Animal dairy products, such as cow’s and goat’s milk, cheese, and yogurt.

• Fruits, particularly apples, pears, watermelon, mangoes, dried fruit, and fruit juices (3).

• Legumes, including chickpeas, lentils, black-eyed peas, broccoli, and soy products (4).

• Wheat products, including wheat and rye breads, cereals, and granola bars containing wheat.

• Sugar-free gums, mints, lozenges, and medications (4).

• Ketchup, barbeque sauce, honey, agave nectar, and other condiments and artificial sweeteners (4).

• Sugary drinks, like soda, and alcohol (4).


While the FODMAPs diet might call for avoiding many foods, there are still foods that are allowed. These include:



• Lactose-free milk (including rice milk and almond milk), cottage cheese, ice cream and sorbet; cheddar, Swiss, Parmesan, and mozzarella cheeses (4).

• Fruits such as bananas, berries, honeydew melon, oranges, kiwi, grapefruit, grapes, and passionfruit (4).

• All-natural sweeteners, including sugar and natural maple syrup (4).

• Vegetables, including bell peppers, carrots, butter lettuce, celery, corn, eggplant, bok choy, tomatoes, potatoes, and spinach (4).

• Gluten-free breads and cereals, oats, rice and corn pasta, corn tortillas, rice cakes, and potato and tortilla chips (one should check labels on these products for any sweeteners or additives, such as honey or agave nectar) (3, 4).


These guidelines may vary among IBS patients. Some may be able to tolerate some foods that are prohibited by the FODMAPs diet, while others might be able to consume several without having any major discomfort.


Other dietary recommendations for those with IBS include drinking at least six to eight glasses of water per day, especially if they suffer from diarrhea (2). It is also recommended that patients do not consume large meals, as this can cause cramps and bloating (2). Instead, patients may be advised to eat smaller meals throughout the day, or smaller portions (2). Increasing fiber in the diet can also help by reducing constipation (1).


Other Relief Methods for IBS

Along with dietary changes, other methods to relieve symptoms of IBS include:



Prescribed medications

• Laxatives to relieve any constipation, or medicines to decrease diarrhea, such as diphenoxylate and atropine (Lomotil) or loperamide (Imodium) (2).

• Antispasmodic, which helps control colon muscle spasms and reduce abdominal pain (2).

• Antidepressants



Stress reduction activities

• Meditation

• Regular exercise, such as walking.

• Counseling and support

• Adequate sleep.



Resources:



1. Irritable bowel syndrome: Spastic colon; Irritable colon; Mucous colitis; Spastic colitis (Last reviewed: July 22, 2011). Retrieved May 27, 2012 from PubMed Health: http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001292/



2. Irritable bowel syndrome (September 2007). Retrieved May 27, 2012 from National Digestive Diseases Information Clearinghouse (NDDIC): http://digestive.niddk.nih.gov/ddiseases/pubs/ibs/#symptoms



3. Bradley Bolen, Barbara. Foods on the FODMAP Diet: High FODMAP Foods and Low FODMAP Foods (Updated March 16, 2012). Retrieved May 27, 2012 from About.com: http://ibs.about.com/od/ibsfood/a/The-FODMAP-Diet.htm



4. Scarlata, Kate. The FODMAPs Approach- Minimize Consumption of Fermentable Carbs to Manage Functional Gut Disorder Symptoms. Today’s Dietitian. Vol. 12 No. 8 Page 30. May 16, 2012.



About the Author:

Lauren Wisnowski is a senior Wellness Management major at SUNY Oswego and is from Rochester, NY. Having a vested interest in nutrition and wellness, she aspires to become a registered dietitian in the future. She enjoys exercising, especially running, as well as reading, writing, and spending time with her friends and family. Her hobbies also include quoting movie lines and watching Nickelodeon re-runs from the '90s.

Should You Be Concerned About Barrett's Esophagus?

Barrett’s Esophagus is a condition where the lining of the esophagus is damaged by stomach acid and is replaced by tissue similar to that which is found in the stomach. The exact cause of Barrett’s Esophagus is unknown, but it is commonly seen in people with gastroesophageal reflux disease, or GERD. Reflux occurs when the contents of the stomach rises into the esophagus, which may cause heartburn or indigestion. Occasional reflux is common, but for those who experience this sensation more than twice a week, a diagnosis of GERD is made. Within this population, Barrett’s Esophagus affects about 1% of Americans, or about 700,000 adults (1), and it may progress into esophageal adenocarcinoma, a deadly form of cancer of the esophagus. Barrett’s Esophagus does not cause any signs or symptoms, so it is important for individuals suffering from chronic reflux (GERD) to visit their doctor for an endoscopy and biopsy of the esophageal tissue regularly. Although cancer diagnosis is rare, most diagnoses are made late stage when treatment is ineffective. Early detection of precancerous cells (dysplasia) may prevent the development of esophageal cancer (2).

Risk Factors

Individuals with the following characteristics are at higher risk for developing Barrett’s Esophagus:

• Diagnosed with GERD, or experiencing constant reflux

• Heavy alcohol and tobacco use

• Older age

• Being male

• Being Caucasian

• Obesity

• Consuming a poor diet (3, 4).

Research

A study published in the American Journal of Gastroenterology found that diets high in antioxidants such as Vitamin C, E, and beta-carotene are related with a reduced risk for Barrett’s Esophagus. Consuming a diet high in fruits and vegetables, versus the typical Western Diet of processed foods, showed the greatest reduction in risk. It is important to note that similar results were not found in individuals who took supplements. It is theorized that there are other compounds in whole fruits and vegetables with beneficial, anti-cancer properties. Parallel findings were also discovered in a study completed by the National Institute of Health; Individuals consuming low amounts of raw fruits and vegetables were associated with a greater risk of developing cancer associated with Barrett’s Esophagus (5, 6).

Prevention and Recommendations

An effort to minimize acid reflux may reduce the risk of progression to Barrett’s Esophagus. The following is a list of various lifestyle changes that can be made to decrease this likelihood:


Smoking Cessation

• Smoking is strongly associated with cancer of the esophagus and can contribute to the esophageal cancer related to Barrett’s Esophagus.


Drink in Moderation

• Alcohol relaxes the mechanism that prevents stomach contents from entering the esophagus.


Sleeping Habits

• Avoid lying down three hours following meals.

• Sleep with your head elevated to prevent acid from rising into the esophagus.


Weight Loss

• Loosing weight improves GERD symptoms, as well as reduces the risk for both Barrett’s Esophagus and the development of cancer.


Dietary Changes

• Eat a low-fat diet, as high fat meals take longer to digest thereby increasing the risk for acid to rise.

• Consume small, frequent meals.

• Increase daily intake of raw fruits and vegetables, especially those high in antioxidants.

• Reduce caffeine intake to 2 – 3 cups per day. Caffeine, similar to alcohol, relaxes the mechanism in the esophagus that prevents acid to rise.

• Foods such as chocolate, spicy foods, and peppermint have also been show to aggravate reflux and should be avoided as necessary (1, 7, 8).



Resources:
1. Dunbar, K. (2009, April 21). Barrett's Esophagus. Retrieved March 30, 2012, from John Hopkin's Pathology: http://apps.pathology.jhu.edu/blogs/barretts/?p=48

2. Locke, G., & Rich, J. (2008, July 1). Barrett's Esophagus. Retrieved March 30, 2012, from National Institute of Digestive Diseases Information Clearlinghouse: http://digestive.niddk.nih.gov/ddiseases/pubs/barretts/

3. National Cancer Institute. (2011, December 23). Esophageal Cancer Treatment. Retrieved March 30, 2013, from National Cancer Institute at the National Institute of Health: http://www.cancer.gov/cancertopics/pdq/treatment/esophageal/Patient

4. The Cleveland Clinic Foundation. (2009). Barrett's Esophagus. Retrieved March 30, 2012, from Cleveland Clinic: http://my.clevelandclinic.org/disorders/barretts_esophagus/hic_barrett%27s_esophagus.aspx

5. Tufts University. (2008). Antioxidants from Produce May Protect Esophagus. Tufts University. Boston, MA: Tufts University Health and Nutrition Newsletter.

6. Brown, L., Swanson, C., Gridley, G., Swanson, G., Shoenberg, J., Greenberg, R., et al. (1994). Adenocarcinoma of the Esophagus: Role of Obesity and Diet. Journal of the National Cancer Institute , 87 (2), 104-109.

7. Clark, G., Smyrk, T., Mirvish, S., Anselmino, M., Yamashita, Y., Hinder, R., et al. (1993). Effect of Gastroduodenal Juice and Dietary Fat on the Development of Barrett's Esophagus and Esophageal Neoplasia. 1 (3), 252-261.

8. Academy of Nutrition and Dietetics. (2012). Nutrition Therapy for Gastroesophageal Reflux Disease. Nutrition Care Manual . Chicago, IL.

About the Author

Stephanie Wilson is a senior nutrition major at Rochester Institute of Technology.  This May she will graduate from RIT and begin her Dietetic Internship at California Polytechnic in San Luis Obsipo.  Stephanie proudly describes herself as a marathoner, foodie, musician, and blogger at OntheRoadtoRD.com.  She hopes to one day follow in Carol’s footsteps and become a private practice dietitian and share her love of both nutrition and exercise with the public!
  

Women Need More Muscles

Women must weight train their whole life to support their muscles and bones

Bad news for us ladies, a recent study showed that body mass index (BMI) underestimates obesity in 48% of women. The study which was released this week determined that when body fat was measured by duel-energy x-ray absorptiometry (DXA), almost half of the women who were not considered obese using BMI measurements actually were (25% of men were mis-classified as non-obese). This study highlights the problems that women face as they age in losing a greater amount of muscle and bone mass then men.

Being considered the weaker sex for thousands of years, women were discouraged from engaging in physical activity, exercise and sports as recently as the mid-twentieth century. Consequently, even women considered engaging in physical activity unfeminine. Many of us were sedentary throughout most of our lives and dieted to stay thin when we were younger. We know that muscle loss accompanies dieting. As we approached forty, fifty, sixty and beyond, we accumulated more fat at the expense of muscle and bone (you have to use it or you lose it).

Both men and women need to engage in weight training, but women need it more. More attention should be placed on getting women of all ages to pump some iron to prevent the loss of muscle and bone that occurs with age. Today young women seem to embrace this idea, but older women should too (even 90 year olds). Weight training at any age promotes an increase in muscle and bone mass. In turn, stronger muscles and bones promotes improved health. Exercising your muscles is one way to decrease insulin resistance and increase coordination to prevent falls.

So ladies, don't lament the bum hand that we've been dealt in having more body fat then men. Get to the gym now and start cutting up (lose body fat and gain muscle). You will need to watch your diet too to get rid of that extra body fat, but no more dieting at the expense of your muscles. If you want to do it right, consult a personal trainer and a dietitian to get you on track. A personal trainer will teach you the correct form for lifting weights and a dietitian will tailor your diet to maximize fat loss and minimize muscle loss.

To your health!

Childhood Obesity: A Call to Action

Show your children the value of eating healthy foods 

Our children are at risk. Most parents identify drugs, alcohol, sex and violence as threats to the well-being of their children. In truth, childhood obesity will have a greater negative impact on more children than any of the concerns listed above. The most recent data from the National Health and Examination Survey (NHANES) collected in 2007-2008 shows a marked increase in the prevalence of obesity from 1976-1980 in all age groups.

Prevalence of Obesity in US Children and Adolescents

   Age                    1976-1980                  2007-2008

2-5 years               5.0%                            10.4%

6-11 years             6.5%                            19.6%

12-19 years           5.0%                            18.1%

Nearly one third of children in the US are either overweight or obese and they are at risk for future health problems.

Overweight and obese children are the targets of many health and social problems. They are often exposed to early social discrimination, which can lead to low self-esteem. This in turn can hamper their academic and social functioning into adulthood. They are also at increased risk for cardiovascular disease due to high cholesterol levels, high blood pressure and abnormal blood sugar levels. Additional health risks include asthma, fatty degeneration of the liver caused by a high concentration of liver enzymes, sleep apnea, and type 2 diabetes.

The causes of childhood overweight and obesity are many. Childhood obesity was aptly described by Dr. Hilde Bruch, a pioneer in the field over seventy years ago. She said, "To understand the obese child, one needs to remember that he (she) accumulated his (her) extra weight while living in a family that, wittingly or unwittingly, encouraged overeating and inactivity." The current culture of America encourages overeating and inactivity, and one must swim against the current to avoid these habits.

The solution is straightforward, but difficult to adopt for many families who are stressed for time. Calories must be balanced with eating healthy foods and engaging in daily activities. When looking for solutions to keep your kids healthy, look not further than your pantry and your own backyard.

Encourage Healthy Eating Habits

• Provide plenty of vegetables, fruits and whole grain foods.
• Offer protein from beans, lentils, nuts, fish, poultry and lean meats.
• Include some low-fat or non-fat dairy products.
• Offer smaller portion sizes.
• Limit sugar-sweetened beverages. One 12 ounce can of soda contains ten teaspoons of sugar.
• Encourage your family to drink lots of water.
• Limit consumption of sugar and saturated fat.
• Cook healthier meals at home and eat out less.
• Avoid calorie-rich temptations. An occasional treat is acceptable, but it should not be a daily occurrence.

Help Kids Stay Active

• Children should participate in at least 60 minutes of moderate intensity physical activity every day. Examples are taking a brisk walk, playing tag, jumping rope, playing soccer, swimming and dancing.
• Have children join you in your physical activity routine.
• Limit television, video games, and surfing on the web to no more than two hours a day. Children younger than 2 years should not view television at all.
• Do not allow your child to have a television or computer in their bedroom.

With attention, support, and hard work, our children can lose and maintain healthier weights.

Fabulous Fungi

Mushrooms are not a true vegetable but a fungus. They have no roots or leaves, do not flower or bear seeds, and do not need light to grow. There are approximately 38,000 varieties of mushrooms, some edible and some highly toxic.

Their history is rich and revered. The Chinese used them for medicine. The Egyptian pharaohs declared them a food suitable only for royals. The French were the first to cultivate mushrooms in caves in the early 17th century. In the late 19th century, mushrooms were being grown commercially in both Europe and the United States. Farmers in Pennsylvania developed a method for growing mushrooms indoors, which is how most mushrooms are grown today. Many wild varieties are cultivated in this manner, which has allowed them to become more affordable and widely available.

The flavor of mushrooms comes from glutamic acid in part, which is a natural form of monosodium glutamate (MSG). MSG contains a considerable amount of sodium while fresh mushrooms are virtually sodium free.

Since they are not colorful, mushrooms had been thought of as lacking significant nutritional content, however, they do supply key nutrients. They are a decent source of the B vitamins niacin and riboflavin (they contain some B6 and folate too), iron, potassium, selenium, and vanadium (recently identified as an essential trace mineral in humans). They are a good source of dietary fiber. They contain the cholesterol-lowering soluble fiber beta glucan and they have also been discovered to contain antioxidant levels similar to other colorful vegetables. They are very low in calories with one cup of raw mushrooms supplying approximately 20 calories.

Mushrooms contain some vitamin D. When they are exposed to sunlight at the end of their growing cycle, they will produce a significant amount of vitamin D. They are one of the few foods to contain natural vitamin D. Look for the sunlight mushrooms in your local grocery store.

It used to be that the white button mushrooms were the only variety available in the marketplace. Now, varieties abound, cultivated and wild, fresh and dried. Mushrooms can transform the flavor of a dish adding an earthy rich flavor.

Mushrooms are highly absorbent and their contact with water should be limited when cleaning. With that said, they are 80% water and you will notice that they release water when being cooked. It is recommended that they be cleaned by wiping them with a damp towel or brush. Depending on what is being cooked, I often times will rinse them quickly in water to remove most of the dirt.

For more information about mushrooms visit Fresh Mushrooms, Nature's Hidden Treasure.

Pasta with Mushrooms and Shrimp

1# pasta shells (I recommend whole wheat)

2 T. unsalted butter + 2 T. olive oil

1 large clove garlic, minced

1 # fresh mushrooms, trimmed and sliced

3/4 # medium shrimp, shelled and deveined

½ cup chicken broth

½ tsp each salt and freshly ground pepper

½ cup freshly grated Parmesan cheese

1 T. chopped fresh parsley


1. Cook pasta according to package directions.

2. In a large skillet, heat butter and oil over medium heat. Add garlic, sauté 1 minute or until softened. Increase heat to medium high, add mushrooms and sauté for 5 minutes or until tender. Add shrimp, sauté for 3 minutes or until cooked through. Stir in chicken broth, salt and pepper. Bring to a boil; reduce heat and simmer 1 minute.

3. Drain pasta; place in a serving bowl and toss with cheese and parsley. Add mushroom-shrimp sauce; toss. Serve immediately.

Makes 6 servings