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Food Review: Morningstar Farms Chicken Patties

FitSugar — Tue, 01 Apr 2008 11:00:00 -0700

Although I'm not a full-fledged vegetarian, I do like to eat black-bean burgers, soy milk, and tempeh every once in a while because I like that they are cholesterol free. I never really go for meat alternatives that strive to look, taste, and feel like meat though, but since a good friend recommended Morningstar Farms Chik Patties, I reluctantly agreed to give them a try.

To see what I thought, just read more.

I've got to be honest. I wasn't expecting to like these one bit, but these vegetarian chik patties (made of a mix of soy and wheat gluten), were surprisingly good. I loved that the breaded outer layer was really crunchy and the inside was chewy and kind of shredded to make it look like real chicken (nice touch). The Italian herb seasonings were very flavorful and the overall texture was very much like a real chicken patty. As I was eating this as a sandwich, I was thinking about how good it would be in a chicken parm recipe.

Truthfully speaking, although I liked the way these tasted and the fact that each small patty contains 10g of protein, I probably wouldn't buy these again. Why? On the list of ingredients, it says "natural and artificial flavors from nonmeat sources." Um, gross. It also contains corn syrup and caramel color, which really surprised me. I guess it's a good reminder that you can't judge a food by its box - just because it's vegetarian doesn't mean it's healthy.

What's the Deal With Seitan?

FitSugar — Fri, 14 Dec 2007 11:00:00 -0800

There are so many meat alternatives out there, which is wonderful for vegetarians. There are tofu turkey, tempeh bacon, and seitan chicken nuggets. Tofu and tempeh are both made from soybeans, but seitan is actually made out of wheat gluten. It's sometimes referred to as the vegetarian wheat meat.

When cooked, seitan has more of a chewy texture than tofu or tempeh, making it a popular meat substitute. Many vegetarian restaurants use it to make mock steak strips, mock chicken in stir-frys, and I've even had mock eel made out of seitan.

Since people eat meat alternatives as a source of protein, I was curious to see how seitan compared to tofu and ground beef? To find out read more

	3 oz. Nasoya Chinese Spice Seasoned Firm Tofu	3 oz. LightLife Teriyaki Seitan	3 oz. 85 percent Fat-Free Ground Beef
Calories	90	110	181
Total Fat	5g	0g	12.6g
Saturated Fat	1g	0g	4.9g
Cholesterol	0mg	0mg	57mg
Sodium	220mg	380mg	55mg
Carbs	3g	6g	0g
Fiber	1g	1g	0g
Sugar	less than 1g	4g	0g
Protein	8g	19g	15.6g

Check out the difference in protein! I'm totally amazed that seitan has 19g and is only 110 calories. It even has more protein than ground beef. Very impressive. If you're looking for new ways to get your daily protein, give seitan a try. Since wheat gluten doesn't have a very strong flavor, you can flavor it any way you want. It'll give your dishes the chewy consistency you get from meat, but without all the cholesterol and saturated fat.

Mock Meat

FitSugar — Thu, 22 Mar 2007 14:30:00 -0700

Beef is loved by many a person, maybe a little too much perhaps. Diets high in red meat have been linked to heart disease due to its high fat content.

A recent study found a link between eating high amounts of red meat and developing colon cancer. It can also increase the risk of heart disease in diabetics.

Anyway you slice it, eating a ton of beef just doesn't do a body good. Instead of simply switching to the other "white meat," why not try a meat alternative instead? Take a walk on the healthy side of life and check out some mock meats. Now don't get me wrong - they don't taste exactly like real beef, but they can be pretty tasty just the same.

Tofu, made from soaked and ground up soybeans, can be cubed and baked or stir-fried. It is also used to make Tofurky and Tofu Pups.

Tempeh is made with whole, fermented soybeans. It's great to marinate and bake. Fakin Bacon is made out of tempeh. Some people find it easier to digest than tofu.

The chewy consistency of Seitan (the vegetarian wheat meat), made from wheat gluten, is great in mock chicken nuggets, or mock steak strips for fajitas. You can make it yourself, or buy the pre-made ones at the store.

TVP (textured vegetable protein) can be used to make veggie burgers, or added to chili or other soups to replicate a meaty texture.

These meat alternatives taste fairly bland, making them perfect for marinades. Plus they're great alternative sources of protein.

Fits Tips: Many Asian restaurants offer dishes with these mock meats. If you're nervous about making them yourself, order them the next time you go out to eat. Their delicious taste and texture is not only satisfying but healthier for you than red meat.

Quinoa Pasta

FitSugar — Fri, 09 Mar 2007 03:30:00 -0800

If you're like me, you're always looking for something new to make for dinner that is tasty and healthy, you should give quinoa pasta a try.

It's made with a blend of quinoa and corn flours, so it's wheat and gluten free, making this pasta much easier on your tummy. Each serving contains 2.5g of fiber and 5g of protein, which is about the same in regular semolina pasta. However, if you're watching your carbs, quinoa pasta has a little less.

You can get linguine spaghetti, elbows, spirals, or my favorite shape, garden pagodas. These are great for kids because they are colored red and green with dried red bell pepper and spinach (but they taste the same).

Quinoa pasta is quick and easy to cook. Just boil some water and throw the dried pasta in. It doesn't take as long to cook as regular semolina pasta, so just watch it because if you overcook it, it gets really soggy and squishy, like when you leave cereal in milk too long.

Fit's Tips: Add sautéed veggies like mushrooms, red peppers, and zucchini and your favorite tomato sauce and you're good to go. Buy it at your local health food store or online for $2.59.

Whole Wheat Pita vs. Whole Wheat Bread

FitSugar — Mon, 28 Sep 2009 08:00:24 -0700

When it comes to sandwiches, I have been opting for whole wheat pita these days instead of whole wheat bread.

It has been an interesting change of pace and I thought maybe fewer calories as well. Rather than assuming pita was better nutritionally for me than whole wheat bread, I decided to compare them side by side. To see which whole wheat bread type is the victor, just read more.

	1 slice pita bread Trader Joe's	1 slice bread Milton's
Calories	130	110
Total Fat (g)	0	0.5
Saturated Fat (g)	0	0
Carbs (g)	26	22
Fiber (g)	4	5
Protein (g)	5	5
Sugar (g)	1	4
Sodium (mg)	200	220

I know bread products vary nutritionally from brand to brand, but these are the two types of whole wheat breads we typically have on hand. Calorically speaking, I only use one slice of pita rather than two slices of regular sliced bread, so pita is certainly lower in calories. Two pieces of Milton's sliced bread provide 10 grams of fiber; however, this is unusual since most sliced whole wheat bread contains only two to three grams of fiber per slice. Looking at these stats, I feel OK mixing it up between these two brands and types of bread. Take a look below at the ingredients.

Celiac disease - nutritional considerations

admin — Wed, 03 Sep 2008 17:43:46 -0700

Illustrations

Celiac sprue - foods to avoid

HEALTH GUIDE REFERENCE FROM A.D.A.M

Definition

Celiac disease is an autoimmune disorder passed down through families. When a person with celiac disease eats or drinks anything containing wheat, barley, rye, or sometimes oats (including medications), the immune system responds by damaging the lining of the intestinal tract. This damage affects the body's ability to absorb nutrients.

For specific information about the disease (including symptoms and treatment), seeceliac disease.

A gluten-free diet, when followed carefully, helps prevent symptoms of the disease.

Alternative Names

Gluten-free diet; Gluten sensitive enteropathy - diet; Celiac sprue - diet

Food Sources

Staples of the gluten-free diet include:

Cereals made without wheat or barley malt
Fruits and vegetables
Meat
Milk-based items
Potatoes, rice, corn, beans
Specialty foods (such as pasta, bread, pancakes, and pastries) made with alternative grains (rice, tapioca, potato, or corn flours and starches)

You can buy these products through local and national food companies, or you can make them from scratch using alternative flours and grains.

The gluten-free diet involves removing all foods, drinks, and medications made from gluten. This means all items made with flour (all-purpose, white, wheat) are prohibited. Obvious sources of gluten include:

Bagels
Bread and breaded foods
Buns
Cakes
Cookies
Crackers
Gravy
Most cereals
Most convenience foods
Most soups
Pancakes
Pasta
Pie
Pizza
Stuffing

Less obvious foods that must be eliminated include:

Beer
Certain candies
- Certain salad dressings
- Communion host
Croutons
Marinades
Sauces such as teriyaki and soy

There is a risk of cross-contamination. Items that are naturally gluten-free may become contaminated if they are made on the same production line or moved together in the same setting.

Restaurant eating and social gatherings pose another, but manageable, challenge. Calling ahead and special planning become important measures. Label reading becomes a frequent, essential task due to the widespread use of wheat and barley in foods.

Despite its challenges, maintaining a healthy, balanced diet is possible with education and planning.

Recommendations

Once you have been diagnosed with celiac disease, it is very important that you talk to a registered dietitian who specializes in celiac disease and the gluten-free diet.

Joining a local support group is also recommended. Support groups can help people with celiac disease share practical advice on ingredients, baking, and ways to cope with this life-altering, lifelong disease.

Celiac disease - sprue

admin — Wed, 03 Sep 2008 17:48:15 -0700

HEALTH GUIDE REFERENCE FROM A.D.A.M

Definition

Celiac disease is an inherited, autoimmune disease in which the lining of the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye, and possibly oats.

Alternative Names

Sprue; Nontropical sprue; Gluten intolerance; Gluten-sensitive enteropathy

Causes, incidence, and risk factors

The exact cause of celiac disease is unknown. The intestines contain projections (called villi) that absorb nutrients. In undiagnosed or untreated celiac disease, these villi become flattened. This affects the ability to absorb nutrients properly.

The disease can develop at any point in life, from infancy to late adulthood.

Those with a family member with celiac disease are at greater risk for developing the disease. The disorder is most common in Caucasians and those of European ancestry. Women are affected more commonly than men.

There are numerous diseases and conditions associated with celiac disease, including:

Anemia
Autoimmune disorders such as rheumatoid arthritis and systemic lupus erythematosus
Certain types of intestinal cancer
Dermatitis herpetiformis
Down syndrome
Lactose intolerance
Miscarriage or unexplained infertility
Neurological conditions
Osteoporosis or osteopenia
Thyroid disease
Type 1 diabetes

Symptoms

The symptoms of celiac disease can vary significantly from person to person. This is part of the reason the diagnosis is frequently delayed. For example, one person may have constipation, a second may have diarrhea, and a third may have no irregularity in stools.

A partial listing of gastrointestinal symptoms:

Abdominal pain
Abdominal distention, bloating, gas, indigestion
Constipation
Decreased appetite (may also be increased or unchanged)
Diarrhea, chronic or occasional
Lactose intolerance (common upon diagnosis, usually goes away following treatment)
Nausea and vomiting
Stools that float, are foul smelling, bloody, or “fatty”
Unexplained weight loss (although people can be overweight or of normal weight upon diagnosis)

A partial listing of non-intestinal symptoms:

Anemia (low blood count)
Bone and joint pain
Bone disease (osteoporosis, kyphoscoliosis, fracture)
Breathlessness (due to anemia)
Bruising easily
Dental enamel defects and discoloration
Depression
Fatigue
Growth delay in children
Hair loss
Hypoglycemia (low blood sugar)
Irritability and behavioral changes
Malnutrition
Mouth ulcers
Muscle cramps
Nosebleed
Seizures
Short stature, unexplained
Skin disorders (dermatitis herpetiformis)
Swelling, general or abdominal
Vitamin or mineral deficiency, single or multiple nutrient (for example, iron, folate, vitamin K)

Signs and tests

A complete blood count (CBC) may show signs of anemia. It is important to determine the cause if anemia is detected.
An increase in alkaline phosphatase level may indicate bone loss
Low cholesterol and albumin levels may be signs of malabsorption and malnutrition
Mildly raised liver enzymes and abnormal blood clotting may also be noted

Blood tests can detect several special antibodies. The health care provider will order these antibody test if celiac sprue is suspected. If the tests are positive, upper endoscopy is usually performed to sample a piece of tissue (biopsy) from the first part of the small intestine (duodenum).

Genetic testing of the blood is also available to help determine who may be at risk for celiac disease.

An endoscopy with enteroscopy, particularly of the lower sections of the intestine most commonly affected, will show a flattening of the villi.

A follow-up biopsy or blood work may be ordered several months after the diagnosis and treatment. These confirm the disease. Normal results mean that you have responded to treatment, thereby confirming the diagnosis. However, this does not suggest that the disease has been cured.

Treatment

You must follow a life-long gluten-free diet. This allows the intestinal villi to heal. Eliminate foods, beverages, and medications that contain wheat, barley, rye, and possibly oats.

You must read food and medication labels carefully to look for hidden sources of these grains and their derivatives. Since wheat and barley grains are found abundantly in the American diet, keeping to this diet is challenging. With education and planning, you will achieve the goal of healing.

You should NOT begin the gluten-free diet before a diagnosis is made. Doing so will affect future testing for the disease.

The health care provider may prescribe vitamin and mineral supplements to correct nutritional deficiencies. Occasionally, corticosteroids (such as prednisone) may also be prescribed for short-term use or if you have refractory sprue. Following a well-balanced, gluten-free diet is generally the only treatment needed to stay well.

Upon diagnosis, get help from a registered dietitian who specializes in celiac disease and the gluten-free diet. A support group may also help you cope with the disease and diet.

Support Groups

For additional information and support, see the organizations listed in celiac disease resources.

Expectations (prognosis)

Removing all damaging grains from the diet is the most important measure you can take to become healthy. If you follow the diet strictly, you can expect to lead a long, healthy life -- if permanent damage did not occur before diagnosis.

Complications

You must carefully and continuously follow the gluten-free diet. When untreated, the disease can cause life-threatening complications.

Delaying diagnosis or not following the diet puts you at risk for related conditions such as:

Autoimmune disorders
Certain types of intestinal cancer
Fractures
Infertility
Miscarriage
Osteoporosis

Calling your health care provider

Call your health care provider if you have symptoms of celiac disease.

Prevention

Because the exact cause is unknown, there is no known way to prevent the development of celiac disease. However, being aware of the risk factors (such as having a family member with the disorder) may increase your chances of early diagnosis, treatment, and a long, healthy life.

References

Hutchinson JM, Robins G, Howdle PD. Advances in coeliac disease. Curr Opin Gastroenterol. 2008;24:129-134.

Green PH, Cellier C. Celiac disease. N Engl J Med. 2007;357:1731-1743.

Review Date: 5/27/2008

Reviewed By: Christian Stone, MD, Division of Gastroenterology, Washington University in St. Louis School of Medicine, St. Louis, MO. Review provided by VeriMed Healthcare Network. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.

A.D.A.M. Copyright

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Gluten Allergies Becoming Increasingly Common

FitSugar — Mon, 13 Jul 2009 03:06:34 -0700

Have you noticed the plethora of gluten-free foods on the shelves of your local grocery store - pastas, cereals, baking mixes, and more. For folks suffering from celiac disease, a gluten allergy, these foods are vital to their daily diet, and according to a study by the Mayo Clinic, celiac disease is four times more common today than it was in the 1950s. It's estimated that one in every 133 people has celiac disease.

Allergies to gluten, the protein in wheat, rye, barley, and possibly oats, create a wide variety of symptoms including: painful stomach cramps, bloating, gas, increased appetite (due to malabsorption of nutrients), weight loss, fatigue, constipation, or diarrhea. Not only that but eating these foods causes damage to the villi in the intestines, affecting the body's ability to absorb nutrients properly. It can also be fatal, so it's really important to avoid gluten-filled foods if you're allergic.

So why the increase in prevalence in this disease? To find out read more.

The most likely explanation may be due to our environment. Culturally, we tend to be such germaphobes; all our cleaning and killing germs may be contributing to an overall increase in allergies, asthma, and immune system reactions. This "hygiene hypothesis" may fall short though since celiac disease is a global issue, affecting both developed and developing countries. A competing explanation revolves around the overly processed nature of most gluten products, and many people's diets consist mainly of foods such as bread, pasta, and baked goods. We may be overdoing it. Though scientists have yet to pinpoint the exact cause of this condition, I'm sure they're working on figuring it out since it's become so common. Tell me, do you know anyone with celiac disease?

Food Review: Clean Cravings Gluten-Free Crusts

FitSugar — Tue, 11 Aug 2009 10:00:00 -0700

I experimented with a gluten-free diet in college for a variety of reasons. My strongest memory from that period of my life was missing pizza. Crust was a digestive curse. Now if Clean Cravings and its line of crusts had been around, things could have been much different. The brand has created a line of crusts made without wheat, gluten, dairy, casein, yeast, soy, corn, sugar, peanuts, or nightshade vegetables. For folks with food allergies, this is a blessing.

To see how Clean Craving mini crusts taste and their caloric content, read more.

These crusts have a satisfyingly moist and chewy texture, and they're full of nutty flavor with subtle sweetness. Use them to make pizza, top them and serve as appetizers, make sandwiches, cut and toast them and serve with dip, or eat them on their own. As far as gluten-free foods go, I've tried my fair share, and these really do taste good. So far, my favorite way to eat them is to smear on a layer of pesto, sprinkle some mozzarella cheese, and add a slice of tomato. Pop it in the toaster and this savory snack tastes warm and chewy with a hint of crispiness. You can buy a three-pack of five-inch minis for $5.99, or a single 12-inch crust for $7.99 - definitely not cheap, but to avoid stomach cramps and still eat tasty foods, I'd say they're worth it.

Have You Ever Tried a Gluten Free Diet?

FitSugar — Tue, 19 Aug 2008 04:30:00 -0700

Somewhere between leaving home after high school and graduating college, I toyed with the idea of giving up gluten, a protein found in wheat, barley and rye. So many people I knew were living gluten free lives and claimed to feel so much better for giving it up. In fact, gluten free living seems to be on the rise.

Doctors estimate that one percent of the US population has Celiac disease, an extreme intolerance to gluten, but according to food marketers upwards of 15 to 25 percent of food consumers (that's you and me) want gluten free foods. Many see eating gluten free as a new fad diet. You all remember that Oprah Winfrey 21 day cleanse included giving up gluten.

I am curious about you . . .

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