Tag Archives: dietsinreview.com

Cutting Calories with DietsInReview.com

Foodfacts.com has again partnered with DietsInReview.com to provide our followers with the latest health and nutrition information to sustain optimal health! Check out their tips below to cut calories at breakfast!

Cut Breakfast Calories at Restaurants Without Noticing

By Lacy J. Hansen for DietsInReview.com
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Try as we might, there’s no way around the science of calories. Each calorie counts and most of our favorite foods have far too many of them. No need to fret! Life doesn’t have to be lived eating flavorless celery and lettuce. There are many ways to reduce calories without feeling like you’re being deprived.

Here are 7 simple tricks you can use to cut calories from your breakfasts when dining out. You’ll consume fewer calories without sacrificing flavor.

1. Order a Guiltless Latte at Starbucks

Order a grande Americano with 2 pumps of sugar free vanilla syrup and add a splash of fat free milk and half a Splenda. It tastes exactly like a vanilla latte but with about 100 less calories, and a cheaper price tag.

2. Request Ice for Smoothies Instead of Milk

After all of the fruit, yogurt or protein powder is added, ask the smoothie maker to add ice to the blender instead of milk. The result is less calories and a very refreshing morning treat.

Make your own Blueberry Smoothie at home

3. Add more Veggies to Omelets

An omelet is already loaded with protein due to the eggs, so forget the high fat meats and cheese and load it with low-calorie, high-nutrient peppers, mushrooms, tomatoes, spinach, onions, and anything else you prefer. You’ll cut hundreds of calories and end up with a well balanced meal.

4. Flavor with Jam Instead of Butter

When topping toast, bagels, or English muffins, (whole wheat, of course) reach for the all fruit jam and forget the butter. Most jams are less than 50 calories per tablespoon- 50% less than butter. Ask servers not to butter your toasted sides.

5. Use Turkey Bacon Instead of Pork

Some slices of bacon can be over 100 calories per slice. Most people don’t stop at one slice either. Turkey Bacon can come in as low as 20 calories per slice. So be sure to ask your server is turkey options are available.

6. Use Egg Whites

One egg clocks in at about 70 calories. If you ditch the yolk, you cut over 50 of them. Granted, you’ll need more than one egg’s worth of whites for most dishes, you still get lots of protein and miss very little flavor in your morning scrambles or omelets.

7. Use Applesauce or Honey Instead of Maple Syrup

Still sweet and flavorful, applesauce on your pancakes or waffles will save you literally hundreds of calories as you start your day. 100 grams of applesauce equals 40 calories, while 100 grams of syrup equals a whopping 261 calories. You can also use much less honey than you would use in syrup and get more than enough sweetness.

Try more ways to cut calories with honey .

Restaurants Misrepresent Calories on Menus – DietsInReview.com

Foodfacts.com has partnered with DietsInReview.com to expose food and nutrition-related news and research. Check out this article below on restaurants misrepresenting calories on menus!

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Restaurants Misrepresent Calories on Menus
By Theresa Delay at DietsInReview.com

Many restaurants and fast food restaurants have begun listing calorie counts on their menus, to comply with some state regulations and to help consumers get an accurate idea of what they’re eating. This information should be used by consumers to make educated and well thought-out decisions about their meals. It’s supposed to help curb the obesity trend by allowing the Americans to enjoy eating out without entirely giving up on their nutrition goals.

A new study was published in the Journal of American Medical Association that sheds light on the accuracy of this addition to menus across the country. According to CBS News, nearly 20 percent of restaurant menus contain inaccurate calorie counts. In most instances, the laboratory results revealed as little as 10 calorie difference. However, some menu items (also close to 20 percent) contained more than 100 calories over what the menu claimed. The dish with the highest discrepancy was found to have over 1,000 calories than the amount stated on the menu.
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Overall, the fast food chains had more accurate calorie estimations than sit-down restaurants, perhaps because items that are packaged off-site are more uniformly prepared. Although highly processed and mass produced food typically less nutritious than fresh food, it does ensure an accurate reporting of calories. When food is freshly prepared in the kitchen, a there’s a larger margin or error because of inconsistency between chefs at different locations.

There are many reasons not to eat at fast food chains, calorie inaccuracies aside. It would be better to eat a healthy, reasonable diet (even with indulgences) rather than counting the calories in junk food. A McDonald’s burger or a Wendy’s frosty aren’t healthy either way. More importantly, this study reminds of the importance of knowing about the food you put in to your body. Knowing basic nutritional information, where the food comes from and how the dish is prepared, will help you make wise decisions in any situation.

When you chose to eat a meal out, whether it be drive-thru or sit-down, it’s probably better to overestimate the number of calories you’re consuming. Eat just a little bit less and focus more on quality over quantity because you can’t always count on the calorie estimation of a dish.

CBS source link: http://www.cbsnews.com/8301-504763_162-20081070-10391704.html?tag=cbsnewsMainColumnArea

Are Raw Foods Really Healthier than Cooked foods?

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Foodfacts.com teams up with our friends over at Dietsinreview.com to to look into whether raw foods are healthier than Cooked foods. Raw food diets are getting a lot of attention lately, both on this blog and in the wider health community. The raw diet tied for the second best diet for weight loss in U.S. News‘ assessment, and raw cleanses are a hot trend this summer.

Supporters of the raw diet believe that raw fruits, vegetables and in some cases meat and dairy are the richest sources of vitamins, minerals, enzymes and other nutrients. While a plant-based raw diet is certainly very healthy, cooking some plants actually increases some nutrients and can also make nutrients more bio-available.
Once you start to look at the question of raw vs. cooked foods, it immediately becomes a complex matter. Nutrition science has become quite sophisticated, yet there’s still only a limited amount of research available on the subject. Some nutrients may be lost during the cooking process yet others are enriched by cooking and exposure to heat. Yet, there are still many gray areas when it comes to the importance of many vitamins, minerals and other phytochemicals. Below are some of the facts that we do have about raw vs. cooked foods, organized by nutrient.

Lycopene

Lycopene is an essential nutrient found in tomatoes, and is associated with lower rates of cancer. One study published in the British Journal of Nutrition found that one kind of lycopene is made more bioavailable by cooking. “Lycopene is a carotenoid, and all carotenoids, along with phenolic acids and flavonoids, are enhanced by cooking,” says Mary Hartley, RD, MPH Nutritionist for Calorie Count. She adds that studies have shown that carotenoid-rich foods are best eaten in the presence of fat or oil.

Vitamin C

“Heat readily destroys thiamine (B-1) and vitamin C,” says Hartley. Vitamin C is a highly unstable compound that is quickly degraded through oxidization and cooking. Scientific American reports that cooking tomatoes for just two minutes decreases their vitamin C content by ten percent.
“Foods high in thiamin include whole grain and enriched grain foods, fortified cereals, lean pork, wheat germ, legumes, and organ meats,” explains Hartley. “Vitamin C is found in many fruits and vegetables, especially red and green peppers, oranges, cantaloupe, broccoli, Brussels sprouts, baked potato, and cabbage.” She suggests eating a raw source of vitamin C every day.

B Vitamins

Like vitamin C, B vitamins are water soluble and can be lost through boiling. To decrease the loss of water soluble vitamins, choose cooking methods that minimize the use of water, such as grilling, roasting and microwaving. Making soups and stews will also preserve these vitamins in the broth. Raw sources of vitamin B include bananas, oysters, tuna and caviar. Liver is also a rich source of B vitamins, but we don’t recommend eating it raw.

Vitamins A, D, E and K

These vitamins appear to be unaffected by cooking. “Most nutrients, including fiber, carbohydrates, protein, fat, minerals, trace minerals, and all of vitamins A, D, E and K, remain when vegetables are cooked,” says Hartley.

Enzymes

“It is important to differentiate between enzymes that are needed for digestion and enzymes that naturally occur in foods,” points out Hartley. She explains that the enzymes found in food have no bearing on digestion. However, enzymes can have other effects on the body. “For instance, the myrosinase enzyme family and indoles found in cruciferous vegetables contain anti-cancer compounds that are destroyed by heat,” says Hartley. Cauliflower, cabbage, cress, bok choy, broccoli, Brussel sprouts, kale, kohlrabi, mustard, rutabaga and turnips are all cruciferous vegetables. However, cooking these vegetables also destroys goitrogenic enzymes that interfere with the formation of thyroid hormone. “It’s always a tradeoff, with some nutrients becoming more available and others becoming less available, when food is cooked.” dietsinreview1

Conclusion

Hartley and I agree that while some may swear by the raw food diet, it takes a lot of work and careful planning, not to mention the difficulty of giving up foods like cheese and bread. The bottom line is that it’s good to eat plenty of fruits and vegetables, no matter how they are prepared. Garlic and nuts are also best when eaten raw, along with fruits that are high in vitamin C. Adding more raw fruits and vegetables to your diet can also help with weight loss, because the fiber can help you feel full while consuming fewer calories.
Cooking makes many foods more appealing and enhances some nutrients, and also kills off bacteria, which is particularly important when it comes to meat and animal products. “Cooking (and careful chewing!) generally makes food more digestible by softening the fibers,” says Hartley. “People should eat a variety of cooked and raw foods, with a raw source of vitamin C eaten every day.”

Article written by Margaret Badore at DietsInReview.com

Man Made Meat: Coming Soon!!!!

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Foodfacts.com is teaming up with our friends over at Dietsinreview.com to look into the future of meats! In less than one year from now we could be reading the food review of the world’s first in vitro hamburger. Yes, you read that right. (Check out our blog on Meat Glue)
As an answer to our globe’s growing population and increasing meat consumption, scientists in the Netherlands are very close to debuting their meat grown from stem cells of healthy cows. The scientists have been working to grow muscle tissue from a small number of stem cells they’ve extracted from the cattle.
As awkward as this process sounds, the researchers believe it’s going to be beneficial for the world. As the trends lead us to believe that the world’s meat consumption is expected to double by the year 2050, this man-made meat will be able to be produced without the need for livestock.
The meat is expected to be more affordable and lead to the sustainability our growing population needs. In vitro meat production could lead to a 35 to 60 percent reduction in energy consumption. Land requirements for farming would decrease by 89 percent and the production of greenhouse gas would decrease due to non-conventional farming.
This product does not stand alone in its unique nature. In 2009, strips of pork were grown using a similar stem cell method and fish fillets have been grown in a lab from the muscle tissue of goldfish.dietsinreview
What a brave new world we live in. “It’s too difficult to farm these days, you say? Well, let’s just grow a burger in the lab!” These practices are still in the very early stages and it’s unclear when or if these products will be available to the public.
As the information is still limited regarding this meat production, I, for one, am curious what the taste test will reveal. I am also curious who else is making today the day they become a full fledged (slightly grossed out) vegetarian?

Article Provided by: Lacy Jaye Hansen

McDonald’s Chemical Cocktail is Just in Time for Summer

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By Margaret Badore for DietsInReview.com

Foodfacts.com is teaming up with our friends over at Dietsinreview.com to look into McDonald’s “Chemical Cocktail.” Admittedly, a mango pineapple smoothie sounds like a refreshing treat to enjoy in the heat of the summer. But the new McCafé Mango Pineapple Real Fruit Smoothie that they’re promoting, and which was a number-one trend on Twitter this week as #ANewMcDFavorite, is anything but real fruit. Unless you consider “clarified demineralized pineapple juice concentrate”, “mango puree concentrate”, or “pineapple juice concentrate” to be real fruit.

There are certainly items on the McDonald’s menu that are worse for you (you’d need a chemistry degree to understand their scrambled eggs), but few that so blatantly try to deceive.

You’ll slurp down a whopping 220 calories in this impostor fruit beverage. When you drink that kind of empty calories, you aren’t likely to feel full or satisfied.
The “fruit” smoothie also contains 49 grams of sugar, which is more than you’ll find in a can of Coke. Recent research has shown that that sugar consumed in liquid form is metabolized differently than sugar in solid foods, and may be more prone to convert to fat.

It’s a travesty that McDonald’s has the audacity to claim this product contains anything resembling real fruit. Other McDonald’s fruit smoothies do contain whole fruit, but the concentrates in this particular menu item don’t make the cut.

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No matter your health goals, you will be better off getting some fresh fruit, low-fat milk or yogurt and blending up something at home. Let us show you how to make a healthy smoothie.

Nutrition Information via McDonalds

5 Chemical Foods to Remove from Your Diet

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Foodfacts.com is teaming up with our friends over at Dietsinreview.com to help inform you about what chemicals you should try removing from your diet. These days it seems you need an advanced science degree to read and understand a food ingredient label. Most of us scan over them simply because it’s easier. However, what we’re overlooking in all that multi-syllabic jargon are chemical additives that can have incredibly negative effects on our health.

Manufacturers use chemical additives for a number of reasons, including a longer shelf life, better taste or color, and even to keep production costs down. We’ve identified five that are especially concerning, and hope you’ll take an extra minute to review your food labels before making a purchase.

Trans Fat – One of the most controversial additives, this can be found on food labels as “Partially Hydrogenated Oil or Vegetable Oil.” The consumption of trans fat can be detrimental to cardiovascular health, and it has been linked with the obesity epidemic. Watch food labels closely because a food with less than.5 grams of trans fat per serving is allowed to list zero grams on its label.

Foods with Trans Fat: Fried Food, Microwave Popcorn, Margarine, Crackers, Chips, Store-bought Cookies

Artificial Coloring - Food dyes are a chemical and offer no nutritive value, meaning they don’t offer any vitamins or minerals. Artificial coloring is noted in food labels, with some of the more common (and considered carcinogens) being Blue 1, Blue 2, Green 3, Red 3, Yellow 6.

Foods with Artificial Coloring: Soda, Candy, Juice, Frosting, Canned Fruit, Hot Dogs

Sodium Nitrite or Nitrate - These additives are used to give “cured meats” a salty taste and give their reddish hue. As an example hot dogs nd bacon would be more of a grey hue without these chemicals. Linked with cancers in adults and children, these are easily avoided by looking for natural meats and checking labels.

Foods with Nitrites or -ates: Bacon, Hot Dogs, Sausage, Deli Meat

Saccharin or Aspartame - These artificial sweeteners are actually sweeter than natural sugar, but far worse for your health. While they’ve made it possible for many to enjoy sweet treats, the affects on the body aren’t any better. Saccharin has been considered for ban by the FDA, and is linked with multiple types of cancers in many studies. These are manufactured chemical additives and, like the others, offer nothing in the way of nutrition.

Foods with Artificial Sweeteners: “Sugar” Packets, Diet Soda, Sugar-Free or Reduced-Sugar Foods

Diacetyl - The buttery flavor you enjoy from many packaged foods is probably not butter, but instead dactyl, a chemical ingredient linked with a lung disease nicknamed “popcorn lung.” While that health concern helped reduce its use, it’s still looking at the ingredients label to see if it’s lurking.

Foods with Diacetyl: Artificially-flavored Butter Products, Microwave Popcorn

By Brandi Koskie for DietsInReview.com