Fuel Your Child for Learning More this School Year

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Kids learning potential skyrockets when they are healthy from head to toe. This school year, support your child’s growth, development and learning by following these 3 tips each day:

Bank on Dairy

From celebrity websites and diet books to popular Instagram feeds and “clean eating” blogs, its trendy to ditch dairy. Yet experts say going dairy-free has multiple downfalls – and it may be downright dangerous – especially for kids and young adults. Kids and teens have a limited time period to build bones. A dairy-free diet during these critical growing years could mean a child doesn’t reach Dairy for growth and learningtheir full height potential, they may have an increase in stress fractures during adolescence, and a greater chance of developing the brittle bone disease osteoporosis as an adult. In addition to 9 essential nutrients, including bone-building calcium and vitamin D, the combination of protein and carbohydrate in dairy will help build and fuel active muscles and minds.

Make Fruits and Veggies Fun

Introducing kids to new foods can be both fun and easy. In addition to offering a food multiple times and modeling healthy eating (eating a wide variety of foods in front of your kids), try pairing less familiar foods with ones that are more familiar. Many kids love getting in the kitchen and helping prepare food, especially when it comes to baking. Why not make muffins, bread or even a cake with vegetables in it. Carrot cake, zucchini muffins and avocado cupcakes taste great and  make a child more familiar with these vegetables. Once kids see them again, sautéed at dinner time, baked into a lasagna or  sliced on top of a sandwich, they will be more likely to eat them.

Pack better Snacks for better Learning

As a kid I played hard then lost steam quickly. Luckily my parents let us snack whenever we felt the need to eat. Frequent snacking can help keep children alert and attentive. Pack snacks that please their taste buds while fueling their bodies with nutrients they need for good health. Naturally sweet fresh or dried fruit, trail mix, yogurt, string cheese and nut butter with whole grain crackers are all excellent options that will satisfy your child’s taste buds while providing the nutrients they need for good health.

 

 

 

Focusing on Fewer Ingredients in Food is Pointless

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Zoning in on the number of ingredients in packaged foods is one of the stupidest consumer driven trends to date. Fueled by the unsubstantiated fear of anything not immediately recognizable or easy to pronounce, companies are turning to “fewer ingredients” to make their food stand out on over-crowded store shelves. Short, recognizable ingredient lists are leading packaged food trends in 2016 yet the number of ingredients or your ability to pronounce an ingredient has absolutely nothing to do with the nutrition value of the food and therefore shouldn’t guide your buying decisions.

The # of Ingredients Has Nothing to do with Nutrition Value

Shorter ingredient lists do not mean a food or beverage is better for you. Companies that make chips, ice cream and other dessert items are among the fiercest competitors for simplifying ingredient lists. According to an article in the Huffington Post, Hershey Co. improved their classic chocolate syrup by cutting the list to 5 simple ingredients. The new version took food scientists a year and a half to make with recognizable ingredients. The challenge? Making a syrup that also tastes good. The new version with cane sugar and organic invert cane syrup instead of high fructose corn syrup will cost you 1 more gram of sugar than the original version. How does this make it nutritionally superior to the old version?

Here’s another example. Let’s say you are in the grocery store debating between protein choices for dinner. Do you pick up the omega-3 and protein-packed (23 grams for 190 calories) salmon or beef franks (15 grams protein for 190 calories and 3x the saturated fat). I hope you choose the salmon if you are choosing based on nutrition value.

Simple Ingredients

I found many similar examples in the grocery store including potato chips with just a few ingredients compared to whole grain, higher fiber crackers with three times the ingredients and Häagen-Dazs ice cream with five ingredients, 250 calories and almost 5 grams of sugar per ½ cup compared to Giant brand ice cream with more than twice the number of ingredients, 160 calories and less than 3 grams of sugar per ½ cup. If you are choosing your dessert not based on taste but instead based on the nutritionally superior option (because that’s why people are focusing on the total number of ingredients right?), you’ll pick up the Giant brand with more ingredients.

Just Because You Don’t Recognize it and Can’t Pronounce it Doesn’t Mean it is Bad

Head over to Cooking Light or any other well-recognized cooking magazine and I’m willing to bet you’ll find ingredients that you don’t recognize and can’t pronounce. I live in the world of food, nutrition and supplements and restaurant menus often stump me while the sheer number of unfamiliar spices in Penzeys Spices satisfies my creative desire for something new and unique. Just because an ingredient is unfamiliar to you does not automatically make it bad. After all you’re probably not a food scientist entrenched in the world of food development and food safety.

Some misunderstood ingredients are emulsifiers – they help ingredients stay together in a mixture vs. separating (for example, salad dressings often contain emulsifiers including lecithin), others add nutrition value, help products retain their color, prolong shelf life or keep the product safe. Pyridoxine hydrochloride sounds scary right? It’s a vitamin B6. Cyanocobalamin? That’s vitamin B12. Beta-glucan? Oat and barley beta-glucan are soluble fibers sometimes added to food to increase the fiber content. They also help you feel more full (satiated) and are fantastic for your immune system. Lupin kernel fiber – lupin is a legume. In other words, it’s good for you. All substances allowed in food in the U.S. are GRAS – Generally Recognized as Safe by the Food and Drug Administration.

Even though manufacturers are scurrying to chop down their ingredient lists to meet this silly consumer demand, focusing on the number of ingredients in a food isn’t worth your time or attention span. If you don’t order food in a restaurant based on the number of ingredients used in the recipe why would you choose foods in the grocery store based on the total number of ingredients? In addition, don’t be scared of any ingredient with a sprinkling of scientific reasoning behind its use.

 

 

 

 

 

 

 

Grass Fed Lies: The Truth about Organic Milk & Grass Fed Beef

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Grass fed meat

If you’ve been sucking up the extra cost of organic dairy products and grass fed beef, comforted by the fact that you’re doing what’s good for your body, I have some news for you: you’ve gained little more than peace of mind grounded in a marketing scam. There is no meaningful nutrition difference in organic milk, grass fed beef and their conventional (non organic / grass fed) counterparts.

The Truth about Organic Dairy

Organic milk is packed with omega-3 fatty acids, iron and vitamin D, according to an article published Feb. 16 in the British Journal of Nutrition. This meta-analysis examined the results from 170 published studies comparing the nutrient content of organic milk with conventional milk. They suggest organic milk wins by a landslide: it’s nutritionally superior to its conventional counterparts. Though there were no significant differences in saturated fat and monounsaturated fat in organic vs. conventional milk, organic milk has 56% more beneficial omega-3 fatty acids, 41% more conjugated linoleic acid (CLA), significantly more vitamin E and iron than conventional milk. Statistically speaking, they are scientifically correct. Nutritionally speaking, these differences are meaningless.

Organic milk contains 56% more omega-3 fats than regular (conventional) milk (56% more based on the total fat content). However, statistically more than a little bit is still a little bit. Milk is not considered a major source of omega-3 fatty acids in the diet, regardless of milk type. In fact, according to one study, 1 cup of organic whole milk has about 8.2 mg of the omega-3 fatty acid eicosapentaenoic acid (EPA) and 11 mg of docosahexaenoic acid (DHA) compared to 6.2 mg of EPA and 9.1 mg of DHA. That’s a far cry from the 250 – 500 mg of EPA + DHA we should get, on average, each day. Fatty fish are the best way to get EPA and DHA.

milk jug
Organic Milk:
19 mg EPA + DHA

Conventional Milk:
15 mg EPA + DHA

 

 

 

Salmon

Herring, Wild
Salmon, Farmed (Atlantic)
Salmon, Wild (King)
Mackerel, Wild

1,200 mg EPA + DHA

 

 

  • EPA and DHA are heart smart – they lower blood fats (triglycerides) and blood pressure. Plus they’re good for your brain and eyes.

What about CLA? CLA is group of polyunsaturated fatty acids found in meat and milk. There are many proposed benefits associated with CLA including changes in body fat with ultra high supplemental doses of CLA. However, the difference in CLA content is also biologically meaningless – 56 mg in a glass of organic whole milk and 47 mg in a class of conventional whole milk.

The British Journal of Nutrition research also showed slightly higher beta carotene and vitamin E in organic milk. These very small differences may be due to a host of reasons including seasonal variation and breed. Milk is not a major source of these nutrients, so this has no biological impact on human health. If you want iron, eat more red meat, fish and poultry or plant-based sources including beans, lentils and peas (eat these with a vitamin C rich food to increase the absorption of plant-based iron). For vitamin E your best bets are oils, nuts and seeds.

  • Key point: statistical significance ≠ biological relevance.

What about antibiotics and hormones in dairy? I covered that in another blog post. You can read more about it here.

Is Grass Fed Beef Better?

If you’re one of many Americans paying a premium for grass fed beef because it contains more omega-3s and less saturated fat than it’s unassuming conventional counterparts, it may be time to reconsider where you’re spending your grocery money.

The omega-3s in grass fed beef are different than the kind in fatty fish. Fatty fish and algae contain EPA and DHA. There’s a third omega-3 fatty acid, alpha-linoleic acid (ALA), found in plants including walnuts, soybeans, pumpkin seeds, flaxseeds and chia seeds. Grass fed beef contains ALA because flaxseeds are added to their feed. While EPA and DHA lower blood fats (triglycerides) and are tied to heart benefits, ALA does not lower blood fats and is not associated with the same heart health benefits. ALA rich foods also contain a variety of other bioactive compounds that may act independently or synergistically to improve cardiovascular disease risk factors (eat the whole food not just ALA). The human body can convert ALA to EPA and DHA but this conversion process is inefficient. Less than 4% of ALA is converted to EPA and less than 1% makes its way to DHA. ALA ≠EPA + DHA. A 5-ounce serving of grass fed beef contains a whopping 20 to 30 mg of ALA (slight variations in brands of grass fed beef based on the cow’s diet). The Adequate Intake for ALA is 1,600 and 1,100 grams per day for adult men and women, respectively. Eat grass fed beef and you’ll get 2 – 3% of the AI for ALA for men and 1-2% for women.

Grass fed beef and conventional beef have the same amount of saturated fat with some differences in the types of saturated fatty acids. The difference in CLA content of grass fed and conventional beef is tiny. According to a review from Dave et al. (Nutr J 2010;9:10), it ranges from 0.13 – 2.65 (grams CLA/100 grams of fat in the meat) in conventional meat and 0.43 – 5.14 (grams CLA/100 grams of fat in the meat) in grass fed beef depending on the cow and feed. So, you could be getting less total CLA in certain cuts of grass fed beef than conventional beef. 

What about the Bacteria in Conventional Beef?
You cook your beef right? Bacteria is killed during cooking. Moot point.

Is Grass Fed More Sustainable? What about Hormones and Antibiotics?
I will address this and other issues in the next post. Stay tuned….

Organic dairy products and grass fed beef come in beautiful, higher end packaging with natural hues of green and brown outlining their superiority to modest looking products that sit beside them on store shelves. If you love the taste, stick with your organic milk and grass fed beef. But don’t buy into the marketing hype.

References

Circulation 2011;123(20):2292-333.
British Journal of Nutrition 2016;115:1043–1060.
PLoS One 2013; 8(12): e82429.
American Journal of Clinical Nutrition 2001;74:612–9.
American Journal of Clinical Nutrition 1999;69:890–7.
British Medical Journal 1996;313:84–90.
American Journal of Clinical Nutrition 2009;89(5):1649S-56S.
American Journal of Clinical Nutrition 2006;83(6):S1526-1535.
PLoS One. 2013; 8(12): e82429.
Nutrition Journal 2010, 9:10.

 

 

 

 

Are You Getting the Nutrients You Need for Maximum Energy & Good Health?

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Take one quick peek at dietary survey data and you’ll find many Americans don’t consume enough vitamins and minerals through food alone. How does this impact your health? A nutrient deficiency could affect your energy levels, mood, ability to concentrate, structure of your skin, teeth, nails, bones and more. So, how can you be sure you are getting enough of the vitamins and minerals you need for optimal health? First, focus on consuming foods that are particularly rich in the nutrients many Americans fall short on. Secondly, consider taking a multivitamin to make up for any nutrient gaps. But first, here’s a look at the food groups:

To watch my Talk of Alabama TV segment on this topic, click here.

Nuts and Seeds

Nuts and seeds contain a wide variety of nutrients including magnesium – which is necessary for a healthy metabolism, good energy and muscle strength – yet many people get very little magnesium in their diet. On average, most women get about ½ of the magnesium they need each day. Nuts & seeds also have zinc for immune system functioning, wound healing, muscle growth and repair and some nuts, like almonds, also contain calcium, which we need for strong bones. If you are worried about the calories in nuts and seeds, stick to the right portion size (about 1/4 cup for nuts) and keep in mind that research shows people who eat nuts regularly tend to weigh less than those who consume nuts infrequently.

A few of my favorites based on nutrient content (including magnesium): pumpkin seeds, sesame seeds and Brazil nuts.

Grains

Grains provide approximately 43% of the fiber in an average American diet. Fiber aids digestion, helping prevent constipation and it adds bulk to your diet helping increase feelings of fullness, which makes it easier to control your weight. Whole and enriched grains also naturally contain a wide variety of important vitamins and minerals. For instance, grains provide about 2/3 of the folic acid in an average American diet. Folic acid makes healthy new cells. And, it is a nutrient of concern for women of childbearing age because inadequate folate (folic acid) intake during pregnancy increases one’s risk of having premature and low birth weight babies or babies with certain types of birth defects in the brain or spine. Here in the U.S., grains such as bread, cereal, flour, and pasta are enriched with folic acid (gluten free products might not be enriched).

Beans

Beans count as both a vegetable and protein-rich food. Not only are they packed with fiber but they also contain iron, magnesium and potassium. And diets higher in potassium may help lower blood pressure, especially if you consume too much sodium. Plus potassium supports muscle functioning and higher potassium diets may also decrease risk of kidney stones.

Here are 3 you should focus on based on nutrient content and versatility: black beans, lima beans and white beans.

Seafood

Seafood is another rich source of nutrients. For instance, oysters have more zinc than any other food and more iron than red meat (a 3 oz. serving provides almost half of the daily value for iron). Try canned oysters to save time and money. Canned sardines with the bones are an excellent source of calcium and vitamin D – you need both of these for strong bones. But, chew those bones carefully! And, if you are concerned about mercury (and small children, pregnant and lactating women should consume only low mercury fish), check out this guide from the Natural Resources Defense Council, which categorizes fish based on mercury content.

While eating a wide variety of nutrient-dense foods is the best way to get vitamins and minerals, the reality is that most Americans don’t get enough through food alone, especially those on lower calorie diets or adults over the age of 50. So, consider a multivitamin. Multivitamins are a great solution to fill dietary gaps.

I partnered with Centrum and the Wheat Foods Council for this segment though I wrote the content of this post and the segment based on the latest scientific research.