FitSugar

Annatto: It's in My Food, But What is it?

FitSugar — Tue, 27 Feb 2007 15:13:00 -0800

Since I am a major health nut, I always read labels before I buy food. I often see the ingredient Annatto listed on packages, so what is it?

It's a natural food coloring made from the ground up seed pods of - surprise, surprise - the annatto tree, which grows in Central and South America. It is also called the Achiote tree. After this tree flowers, it produces hairy pods that turn blackish-brown when ripe.

Annatto adds color to cheese, butter, margarine, rice, smoked fish, and microwave popcorn. It is often used as a substitute for the expensive herb saffron.

It also has antioxidants. I guess that doesn't really matter since you only ingest a small amount, but hey, it's better than nothing.

Well now I feel much better knowing Annatto really is an all natural food coloring. Much better than Red 40.

Smarter Eats: Taste the Rainbow

FitSugar — Wed, 21 Oct 2009 15:00:20 -0700

Eating whole foods with different colors is an easy way to get the nutrients your body needs. Pigments in fruits and veggies contain essential antioxidants that protect against cancer, promote brain health, regulate cholesterol, and act as anti-inflammatories. The more intense the color, the greater the good stuff.

Don't be monochromatic either, each pigment provides different benefits. For example, orange foods contain carotene, which protect skin and aid in enzyme production, while the cancer-fighting antioxidant lycopene helps give tomatoes their red color.

The next time you plan a meal see if you can get all the colors of the rainbow - red, green, yellow, blue, orange - onto your plate.

Artificial Food Dyes Linked to Hyperactivity?

FitSugar — Tue, 10 Jun 2008 08:00:00 -0700

Fruity Loops, Fruity Pebbles, and other technicolor cereals could be bad for kids, and not just because of the sugar high. Turns out, the food dyes used to create such candylicious treats could be contributing to childhood hyperactivity and other behavior issues.

Last week, the Center for Science in the Public Interest began urging the Food and Drug Administration to outlaw eight artificial food dyes, citing three decades' worth of studies that suggest the artificial dyes could exacerbate kids' behavioral problems. The FDA, meanwhile, disputes the claim. Here's more:

Over the years, the FDA has consistently disputed the center's assertion. . . Julie Zawisza, an FDA spokeswoman, said Tuesday that color additives undergo safety reviews prior to approval for marketing and that samples of each artificial coloring are tested. She said the agency reviewed one of the studies that the center cites in calling for a ban.

"(We) didn't find a reason to change our conclusions that the ingredients are safe for the general population," Zawisza said.

For more details on the debate and to see what I think, read more.

In lieu of a full ban, the group is asking the FDA to add warning labels to foods that contain any of eight dyes: Yellow 5, Red 40, Blue 1, Blue 2, Green 3, Orange B, Red 3, and Yellow 6. With so many multicolored food products being marketed to kids, children are far more likely to consume these dyes than adults.

Considering that dyes are used primarily to make products more appealing to kids, it's no wonder that marketing-savvy companies want to keep using them. But since the unnatural ingredients add nothing to the food's nutritional value and may actually be harmful, I'm all for more regulation or at least warning labels, even if the connection to behavioral problem is up for debate. What do you think?

Source

Healthy Eating Tip: Eat Five Colors a Day

FitSugar — Wed, 18 Mar 2009 08:00:00 -0700

We are more than halfway through March, which is also National Nutrition Month, so hopefully, you all are working hard to eat at least five servings of fruits and veggies daily. Well, I am going to up the ante: Try to eat five different colors fruits and veggies daily.

It is important to eat a rainbow since disease fighting antioxidants also give foods their color. The wider color palate you eat the wider the spectrum of antioxidants, vitamins, and minerals you will be eating. Yep, downing just goji berries or drinking pomegranate juice is really not enough to be considered healthy eating.

To see how I have worked five colors into my meals, read more.

Breakfast: Blue - I throw a half of cup of frozen blueberries onto my morning oatmeal, and while the oatmeal cools the berries thaw.
Snack: Yellow - I like a little tropical fruit salad to get me through until lunch and mix sliced banana with sliced mango.
Lunch: Green - Spinach and arugula salad surely covers me for green.
Dinner: Orange - Roasted yams certainly cover the color orange.
Dessert: Red - Strawberries are at the beginning of their season and sliced or whole they make a wonderful dessert.

It is super easy to add a variety of color to your daily diet, but might require a little planning ahead and thinking back. You can substitute purple cabbage for green, red pepper for green, broccoli for cauliflower, yams for regular spuds . . . you get the point. Tell me below how you work color into your daily diet?

Source

Healthy Eating Tip: Make A Colorful Salad

FitSugar — Wed, 06 Jun 2007 07:30:00 -0700

One of the best things of summer is the food. So many of my favorite veggies are in season, so they are less expensive and tastier. This makes summer a great time to eat and make salads. Plus you don't have to turn on the stove.

To reap the most nutritional benefits from your salad you should add some color. Why limit yourself to just greens. Antioxidants often give color to food, so if you add a colorful array of veggies and fruits you will be covering your bases.

Here's a list of colorful vegetables to mix and match on top of your favorite greens:

fresh corn
chopped fresh herbs, like basil and dill
red, orange, and/or yellow peppers
tomatoes of any color (orange cherry tomatoes taste like candy!!!)
shredded carrots
red leaf lettuce
radishes
steamed green beans
radicchio
avocado
mango
berries (check out this recipe for Spinach and Strawberry Salad)
red cabbage chopped
green onions

Now, I would never put all those things in one salad, since I have a salad quirk where I usually limit my salad toppings to just 3 items. But in the summer, with so many veggies at the height of their season, I work through my quirk and sometimes can barely see the lettuce for all the wonderful ingredients I have added in.

I'd love to hear about your favorite summer salad combination. So tell me about it in the comments section below.

Try a "Tropical" Yam For Your Pre-Workout Snack

FitSugar — Mon, 26 Oct 2009 12:00:17 -0700

It could be the orange color just makes me happy, but yams are one of my favorite foods. They're one of Autumn's tasty delights.

This tuber is packed with potassium and magnesium - two important minerals you lose through sweating. Aside from replenishing electrolytes, yams are easy to digest making them a perfect pre-workout snack. High in complex carbs, yams fuel you up as well as prep you for a sweaty workout or a long run. Poke a small yam with a fork a couple of times, microwave it until soft, slice it open, and voila you have a snack. They're great post-workout too. Do you love yams? Have a recipe that features them? Please post it in the Healthy Recipe group and I will be sure to try it.

What I buy at my grocery store is labeled a yam - a jewel yam, garnet yam, or a tropical yam. It is in fact, biologically speaking a moist fleshed sweet potato. I was raised in the States and unfortunately, and incorrectly, here we refer to them as yams. I will watch my yam and my sweet potatoes from now on.

Flickr User Muffet

Hydrogenated Oil Lurking in Your Halloween Treats?

FitSugar — Mon, 19 Oct 2009 07:00:42 -0700

Halloween is all about light-hearted spookiness, but I'll tell you, I saw something shockingly scary at the grocery store - the labels on Halloween candy. Corn syrup, food coloring, and the worst, hydrogenated oil. Companies still use this type of trans fat even though we know it's been linked to heart problems, miscarriages, obesity, and belly fat. Let's see if you know which candy to avoid this year.

Question 1 of 10

Reese's Peanut Butter Cups

Eat a Rainbow

FitSugar — Mon, 26 Nov 2007 09:30:00 -0800

A colorful diet is a well-balanced diet since different antioxidants create many of the different colors in fruits and veggies. Antioxidants keep your body healthy on a cellular level by cleaning up free radicals that can lead to mutations and cause disease. So next time you're at the salad bar, or planning a menu, try to eat a rainbow because the more variety in color the larger the variety of antioxidants.

Prevention magazine has created a helpful color guide and here are the highlights.

Yellow/Orange: Sweet potatoes, carrots, pumpkin, mango, corn, and melon all contain a variety of carotenoids, which reduce the risk of developing cancer.
Green: Vegetables such as spinach and broccoli are high in lutein, which keeps your vision sharp and clear.

To see what the rest of the rainbow has to offer, just read more

Blue/Purple: Blueberries and blackberries are chock full of anthocyanins, which prevent tumors from forming and suppress their growth.
Red: Tomatoes and watermelon are loaded with lycopene, which may protect against cancer and heart disease.
White: Cauliflower offers the same cancer-fighting benefits as broccoli, its cruciferous cousin, and potatoes are a good source of vitamin C. There's also some evidence that the sulfur compounds in garlic and onions may ward off stomach and colon cancers. Other white foods, like poached chicken, seafood, reduced-fat cheeses, eggs, and tofu, provide all-important protein.

Source

Healthy Recipe: Roasted Beet, Goat Cheese, and Sweet Pecan Salad

FitSugar — Wed, 30 Sep 2009 10:00:10 -0700

I was surfing the FitSugar community page, checking out the recipes in the Healthy Recipes Group and I saw this amazing salad delorganic added to the page.
It looks really tasty and is a great way to incorporate nutritious and colorful beets into your meal. Do you have a healthy recipe to share? Join the my recipe group, since healthy food is a cornerstone to living the fit life. To check out the recipe and possibly learn a new technique for roasting beets, just read more.

Roasted Beet, Goat Cheese, and Sweet Pecan Salad
Original Recipe

The sweet-salty contrast of the roasted beets, the tang of the goat cheese and crunch of the pecans is a delicious combination and the colors are absolutely beautiful.

Ingredients

2 beets, green cuts off, and skins trimmed
1 tablespoon coconut oil
1/2 cup pecans, chopped
1 tablespoon maple syrup
1/4 cup goat cheese crumbled
3 cups mixed greens
2 tablespoons balsamic vinegar
6 tablespoons olive oil
Sea salt and black pepper

Directions
Preheat oven to 400 degrees. Thinly slice the beets (about 1/4-inch thick slices) and toss with coconut oil and season with sea salt. Place on baking sheet in single layer, roast for 15 minutes, Remove pan from oven and turn beets over using a spatula. Return beets to oven and roast for another 10 minutes. Set aside and cool completely.

After beets are out of the oven, lower temperature to 250 degrees. Toss pecans with the maple syrup and spread out on a cooking sheet. Bake for 15 minutes, stir and then bake another 15 minutes until pecans are dried and crispy. Set aside to cool.

In a small bowl whisk together balsamic vinegar and olive oil. In a large bowl toss mixed greens with 3/4 of the salad dressing. Season to taste with sea salt and pepper and add more dressing if needed. To assemble, divide salad greens on four plates. Divide the beets evenly and place on top of greens. Sprinkle with maple pecans and goat cheese. Serve immediately.

Print recipe with images | without images

If you would like to read up about coconut oil, my pals at Nutrition Data have some great information on the subject.

From Bad to Worse: The Unhealthiest Fast Food Items

FitSugar — Fri, 25 Sep 2009 03:00:04 -0700

In case you're wondering what not to eat at the major fast food chains, Next Generation Food has made it easy for you with this handy new chart. It's a colorful reminder of what we already know: fast food is not very good for you. However, the figures are still unsettling.

The chart illustrates the bad (Dunkin' Donuts) to the worse (Pizza Hut) and stacks them up against each other in fat, sodium, cholesterol, and calorie content. Here's a small sampling of what you'll see.

An Angry Triple Whopper from Burger King has a whopping 90 grams of fat.
A Mocha Frappuccino from Starbucks contains 500 calories.
A Super Sonic Cheeseburger has 175 mg of cholesterol
A 14-inch Supreme Stuffed Crust Pizza from Pizza Hut has 4,500 mg of sodium

If you can't avoid eating fast food, try these healthier options instead.