Sneaky Silk-tuation

Since I wrote my previous post about Silk Soymilk I have been further researching its peculiar label and package changes. I came across an article that goes into the issue in more detail, which I have briefly summarized in this post.

          

In January 2009 Silk’s manufacturer (Dean Foods) removed the “Organic” label and subtly replaced it with the word “Natural” (shown above). They kept the packaging and barcode the same despite having “switched to cheaper beans — not genetically modified but likely grown with chemical fertilizer and possibly pesticide.” They also removed all references to ever being an organic product which included a modified list of ingredients and removal of USDA certification. It was so subtle that it took consumers — myself included – several months to notice the difference.

Further proof of how sneaky the change was can be observed in the ingredients list of the old and new versions. The ingredients for the old version of Silk Soymilk Vanilla labeled “Organic” were: Organic Soymilk (Filtered Water, Whole Organic Soybeans), Organic Evaporated Cane Juice, Calcium Carbonate, Natural Vanilla Flavor, Sea Salt, Carrageenan, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12. The ingredients for the new version of Silk Soymilk Vanilla labeled “Natural” are: All Natural Soymilk (Filtered Water, Whole Soybeans), All Natural Evaporated Cane Juice, Calcium Carbonate, Natural Vanilla Flavor, Sea Salt, Carrageenan, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12. You see how “Organic” is simply replaced with “All Natural” as if the two are synonymous. But they are not synonymous; “Natural” does not mean “Organic” and Dean Foods has now only added to consumer confusion of the two terms.

In addition to changing the labeling on its Silk Soymilk products, completely new packaging as well as new product lines were eventually introduced (detailed and shown below). I think it is quite interesting that you can actually see the old version’s ingredients list on the new product line Dean Foods created called Silk Organic.

    

     

• Simply Silk: New product name for Silk Soymilk products that switched from ”Organic” to ”Natural”
• Silk Organic: New product line that replaced Silk Soymilk previously labeled “Organic”
• Silk Wellness: New product line consisting of Silk DHA Omega-3 & Calcium for Brain & Bone Health and Silk Heart Health that replaced the Silk Soymilk Plus line, which consisted of Silk Soymilk Plus Omega-3 DHA, Silk Soymilk for Bone Health, and Silk Soymilk Plus Fiber

I can understand the introduction of new products and overall change in branding as every company routinely evaluates and repositions its marketing for productivity. But this still does not explain the sneaky switch made prior to this and why Dean Foods changed the label of Silk Soymilk from “Organic” to “Natural” in the first place. Apparently the reasoning behind the switch is that ”the company intended to avoid a price increase because of the rising costs of soybeans, transportation and other expenses…. Also, nonorganic varieties are considerably cheaper. Soybeans that haven’t been genetically modified cost $11 to $12.50 a bushel compared with $19 for organic beans, according to Ken Rose, editor of The Organic & Non-GMO Report. That works out to a savings for Dean of 34 to 42 percent.” This would be an adequate reason if the company had not also released a new Silk Organic product line. If the matter was about saving money, why create an additional line instead of just keeping the original product organic?

There is something very sneaky about the whole situation, which has made me so uneasy that I started researching a replacement for Silk or at least something else to experiment with in the meantime. I must say, in spite of it all, not many brands can compare. If I had to choose I would pick Nature’s Promise which is actually slightly better than Silk in terms of content. But then there is the speculation that ”retailers, wholesalers and major ‘organic’ brands [like Silk and Nature's Promise] are continuing to sell milk and dairy products labeled as ‘USDA Organic,’ even though most or all of their milk is coming from factory farm feedlots where the animals have been brought in from conventional farms and are kept in intensive confinement, with little or no access to pasture.”

I have searched far and wide and have finally decided to try Organic Valley, whose “philosophy and decisions are based on the health and welfare of people, animals and the earth.” Although it is not as good (content-wise) as Nature’s Promise or Silk, Organic Valley Soy Milk still provides a good source of nutrition. What’s more is that the company is organic and farmer-owned:

Working with nature is what inspired our original seven farmers to form an organic farming cooperative in 1988. Today our membership has grown to over 1300 family farms, and our high standards shine through in our delicious, award-winning, certified organic foods.

Organic Valley products are available at local healthy food stores as well as more widely known stores like Whole Foods Market, The Food Emporium, Shop Rite, and A&P Supermarkets. So try it if you like. I know I will!

Sasha

Food Review Friday: Milk

I love milk so much that I am surprised it took me this long to review it. Milk is not only delicious but it is very nutritious as it is one of the various ways to get your recommended daily serving of Calcium. Calcium is an extremely important mineral – the most abundant in your body. Unfortunately, your body’s Calcium level depletes daily for several reasons, which is why it is so important to refuel every day. Vitamin D helps the body absorb this crucial mineral, making it as important as Calcium itself. There are a great variety of foods that contain Calcium and Vitamin D; despite popular belief, milk is neither the only nor the most important way. To read up on Calcium, its benefits, and which foods to find it in check out “Calcium 101.” BONUS: To learn about the added benefits of Calcium for women read ”Calcium: The ‘Miracle’ Mineral.”

Although there is much controversy regarding whether or not milk is a necessity in your diet, I find it is a necessity to me because it is yet another way to ensure I get my daily source of Calcium, which is 1,000 – 1,500 milligrams daily for adult men and women. My milk of choice, and the product I will be reviewing today, is Silk Soymilk Vanilla. Below are the nutrition facts.

Nutrition Facts (Per Serving / Serving Size = 1 cup)
Calories 100
Calories from Fat 30
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 95mg
Potassium 300mg
Total Carbohydrates 10g
Dietary Fiber 1g
Sugars 7g
Protein 6g
Vitamin A 10%
Calcium 30%
Iron 6%
Vitamin D 30%
Riboflavin 30%
Folate 6%
Vitamin B12 50%
Magnesium 10%
Zinc 4%
Selenium 8%
Ingredients: All Natural Soymilk (Filtered Water, Whole Soybeans), All Natural Evaporated Cane Juice, Calcium Carbonate, Natural Vanilla Flavor, Sea Salt, Carrageenan, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12.

Although there is not much difference in nutritional value and content between Silk products and soymilk from other brands like Nature’s Promise, one competitive advantage is that Silk is available in a variety of flavors (unsweetened, original, vanilla, very vanilla, chocolate) and is also available in a single-serve size so it is perfect when you are on-the-go.

My problem with Silk only came to me today as I was looking up the nutrition facts on the website and noticed a peculiar change in packaging. I am a bit confused because I noticed that not only have the labels on their products changed but also some products have been re-created and others have been eliminated altogether. This leads me to wonder about the use of deceptive marketing and question the product’s integrity.

I am not exactly sure what is going on but I plan to research this a bit further and write a follow-up post. If anyone has information regarding this please advise. In the meantime, I will rate the product based on what I do know. True, it is not significantly different from other soymilk brands but it is a good product nonetheless so I will give it 4 cupcakes.

Fit Foods Rating: 4 cupcakes

Sasha

Got [Non-Dairy] Milk?

My good friend Gisell suggested I write a follow-up post to “The Great Soy Debate” comparing these non-dairy milk varieties: almond milk, rice milk, and soymilk. Before I go into that I would like you all to know that there are actually more non-dairy milk options in existence, some of which are outlined in this article. As far as almond milk, rice milk, and soymilk are concerned here is what I have gathered through research and my own observation:

• Almond Milk is made from one of the healthiest nuts. Almonds are packed with crucial nutrients such as Magnesium, Potassium, Manganese, Copper, Vitamin E, Selenium, and Calcium. However, due to their high cost, the amount of almonds used to make almond milk may not be adequate enough to provide the best nutrition even when fortified. This is evident on its Nutrition Facts label as there are slightly lower levels of vitamins and minerals in almond milk compared to the other varieties. For this reason it is recommended to either make almond milk yourself or simply eat raw almonds. Unfortunately, I have not tasted almond milk so I cannot provide much personal insight.
• Rice Milk is made from brown rice and contains some kind of sweetener such as rice syrup or evaporated cane juice. Because it is made from rice it provides a lot of carbohydrates. It is still usually fortified with Calcium and Vitamin D. In general, rice milk is sweeter than the other varieties as it contains a significantly higher level of sugar. I tasted rice milk in Europe and I must say that I do not like it at all! Many people say it resembles cow’s milk the most out of all the non-dairy milk varieties. I agree it has a similar appearance and consistency to skim/fat-free milk but the taste is nothing like it. Rice milk tastes like syrupy water. In fact, its overwhelming sweetness made me rather nauseous.
• Soymilk is made primarily from soybeans. Because it comes from a plant soymilk provides great nutrition, when fortified with Calcium and Vitamin D, without the fat and cholesterol. Unfortunately, there is an overwhelming amount of controversy regarding the health benefits of soymilk (as mentioned in my previous post). Moreover, there are concerns with the soybean itself. Although it has been said that most soymilk is made from organic soybeans this does not necessarily mean that they are free of genetic engineering or modification. In fact — if you want to get technical — Monsanto has a monopoly on  soybeans in the United States & Canada (and is even expanding globally to countries like Brazil). Because the United States does not require product labels to specify whether they contain genetically modified organisms (GMOs), Monsanto has gotten away with producing genetically modified soybeans used in the foods we consume daily. To put things into perspective, approximately 70% of the food we buy contains GMOs. But to go back to the subject at hand, soymilk is generally thicker than cow’s milk yet still very smooth and tasty. I very much enjoy it and prefer it over the other varieties despite the controversy.

Deciding between cow’s milk and non-dairy milk or between the various non-dairy milk options is a matter of ethics, morality, religion, health, and just plain taste preference among other things. Ultimately the decision is yours but before making that choice I suggest you consider (1) what is important to you, (2) what you find important in a product, and (3) what you will use the product for (drinking, cereal, cooking/baking, etc.). Once you have those bases covered, experiment with different varieties and brands. Weigh the pros/cons and find the product that best fits your needs.

Sasha

The Great Soy Debate

In my lifetime I have switched back and forth between skim/fat-free, reduced fat, and whole milk. I initially settled on skim milk when deciding to commit to a healthier lifestyle last year because it has less fat and more nutrients. However, because of my sister’s high cholesterol and my mother’s lactose intolerance skim milk was not a good enough option for my family. Moreover, after watching “Food, Inc.” and learning about animal grazing and conventional agriculture techniques in America I sought better options. This is when I decided to try soymilk.

In comparison to cow’s milk soymilk has more fiber, lower fat, no cholesterol, no lactose, and more vitamins and minerals. In general, “the exact composition of [cow's] milk depends on what cows eat, their cycle of lactation, the number of lactations, and how the milk is processed.” This is why the more I have learned about today’s commercial milk-production, the farther I have strayed from cow’s milk. I have contemplated buying organic cow’s milk but I have also learned that (1) it is difficult to find milk products from dairies that raise cows on open pastures, (2) not all organic dairy cows are grass-fed, and (3) the nutritional value in most organic cow’s milk falls short in comparison to that of soymilk. (Source: “Does Milk Really Do A Body Good“)

Soymilk proved to be a great product so I have decided to stick with it. I even opened myself up to trying different whole soy foods recently, such as tofu and miso. I actually used to hate tofu because of its texture and miso because of its taste but both foods are really beginning to grow on me now, which is great because there are plenty of benefits of adding whole soy to your diet (much of which are outlined in this article). However, there also important things to note before consuming soy foods:

• Whole vs. Processed: As with whole grains vs. refined grains, the same concept applies to whole soy vs. processed soy as “much of the nutritional power of soy appears to lie in the phytochemicals that whole soy foods contain, especially isoflavones.” The more you stray away from the whole soybean in its natural state, the more processed it will be and the less good it will do for you. Still, manufacturers create a variety of processed soy products that contain concentrated soy or added soy isolates; these are particularly found in soy supplement pills and powders. (Source: “Soy Story“)
• Daily Quota: As with everything, moderation is key and it is therefore not recommended to consume more than 2 servings of whole soy foods daily because it may be detrimental to your health. It is also not recommended to eat processed soy foods in excess or take take soy supplements at all for the same reason.  In fact, a recent report on CBS 2 HDTV News claims eating a lot of processed soy foods and taking soy supplements may “promote the growth of some pre-existing breast cancers, especially in post-menopausal women.”

At the end of the day, the kind of milk you consume is ultimately your decision. As for me, I prefer soymilk over cow’s milk any day.

Sasha

Food Review Friday: Yogurt

Perhaps one of the most common snacks next to nutrition bars is yogurt. Considered a healthy snack, you would be surprised to learn how many unhealthy versions of the stuff can be found in your local supermarket. Why is that? As with many foods, to offset its bland natural taste, large quantities of sugar and other additives are used to create a product that the average consumer would find tasty enough to invest in. Although many companies over the years have altered their products as well as created new ones to appeal to the growing number of health-conscious consumers, the products still fall short of being true healthy choices. Furthermore, most of these companies with lackluster products engage in false advertising in order to increase productivity. In fact, there was a recent lawsuit against Dannon (the maker of Activia, DanActive, and Light & Fit products) because of its deceptive advertising.

Today’s product is Stonyfield Farm Plain Organic Fat Free Yogurt, the best yogurt I have encountered. It is fat-free, cholesterol free, rich in nutrients, and tastes pretty good considering the fact that I do not particularly like the taste of yogurt. Below are the nutrition facts.

Nutrition Facts (Per Serving / Serving Size = 1 cup)
Calories 80
Calories from Fat 0
Total Fat 0g
Trans Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 120mg
Potassium 400mg
Total Carbohydrate 11g
Dietary Fiber 0g
Sugars 11g
Protein 8g
Calcium 30%
Thiamin 6%
Riboflavin 25%
Vitamin B6 4%
Vitamin B12 15%
Pantothenic Acid 8%
Phosphorus 25%
Magnesium 6%
Vitamin D 20%
Ingredients: Cultured Pasteurized Organic Nonfat Milk, Pectin, Vitamin D3. Contains our Exclusive Blend of Six Live Active Cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Casei, and L. Rhamnosus.

What I enjoy about this product in comparison to others, besides that it is organic (YAY!), is that it contains a lot more vitamins and minerals as well as protein and potassium than other yogurt. I chose this flavor because buying plain yogurt is a good way to avoid extremely high sugar levels. You can sweeten it and add flavor naturally with fresh fruit, honey, granola, and other healthy toppings. Be careful not to add too much, however, so as to not drastically increase the level of fat, sugar, and salt in your snack. As always, moderation is key. BONUS: Sprinkle wheat germ on top for added nutritional benefits!

I do not particularly have a problem with this product; I have a problem with the sugar level in yogurt in general. I believe manufacturers can always find a way to minimize sugar use during production without fully compromising a product’s flavor. This is an excellent product regardless, which I rate 5 cupcakes.

Fit Foods Rating: 5 cupcakes

Sasha

It’s Smart to Snack Smart

I came across an awesome article as I was catching up on my Real Simple magazines. Before I went to Europe I started the August 2009 issue, which I had been very excited about reading because of the tasty snacks that so delectably adorned the cover page. I initially thought the cover story, “How to Snack Smarter,” would consist only of a list of healthy snacks. What I found, however, was a very impressive article prefacing the list that provided a variety of reasons as to why snacking is important. Below I have summarized the benefits of snacking.

• Efficient Metabolism. Snacking increases your metabolism and regulates the processing of food and excretion of waste which in turn helps with weight maintenance and weight loss. Think of your metabolism as a “fire in your belly that you turn on every morning.” Throughout the day you need to constantly stoke the fire to keep it burning. This is why it is recommended to eat every 2-3 hours. “The point is never to let your energy wane or to go without a bite for so long that you get very hungry.”
• Portion Control. When you snack in between meals it helps you eat less during mealtimes because you are not as hungry every 2-3 hours as you would be if you had to wait 6 hours or more to eat your next meal. Controlling your portion size is very important because when you eat more food than your body can break down (i.e., large portions) it uses part of the food for energy and stores the rest of it as fat, causing not only weight gain but a slower metabolism.
• Nutrition.  Snacking helps you get the recommended daily serving of crucial vitamins and minerals. The key is to choose snacks that are rich in the nutrients in which you are deficient and contain a healthy balance of carbohydrates, fats, and protein. Combining different foods to ensure multiple food groups are represented in each snack and meal is also very beneficial and synonymous with good nutrition.
• Mood Boost. If you have ever gotten cranky when you were hungry it was probably because your blood sugar level was too low. Low blood sugar has a negative effect on mood as well as cognitive and metabolic efficiency. Snacking in between meals helps to stabilize your blood sugar level and keeps you feeling happy and satisfied.
• Craving Control.  Snacking helps you get through cravings while staving off junkfood. There is a healthy snack for every craving; you just have to think smart and be resourceful. Planning ahead is a very important part of being a smart snacker. It is easy to give into these tempting foods when hunger strikes or a craving attacks and you are stranded without a healthy snack. Always be prepared. “Strategy is better than willpower.”

Now that you understand why snacking is so important, give it a try! Remember: the quality of the snack is just as important as snacking to begin with so make it a good one. In the online version of the article the list of healthy snack options can be found in this section, “24 Nutritious [and Tasty] Snacks.” I found the snack options to be so creative that they blew my favorite snacks out of the water. Still, below I have listed some of my personal favorite snacks.

• Apples & cheddar cheese
• Apples dipped in natural peanut butter
• Natural peanut butter half-sandwich (on whole grain bread) & piece of fruit
• Protein bar & piece of fruit
• Unsalted peanuts & almonds mixed with raisins
• Whole grain crackers with low fat cottage cheese & natural fruit spread

Be sure to check out both links for more information, including expert insight regarding protein bars, drinks/smoothies, and 100-calorie snack packs. Definitely worth the read. Happy snacking!

Sasha

Food Review Friday: Nutrition Bar

If there is one thing I cannot get through the day without eating it is a nutrition bar. Nutrition bars particularly come in handy for me during busy/on-the-go days when I do not necessarily have time to prepare or eat an elaborate snack/mini-meal. I have tried a variety of nutrition bars (Nature Valley Crunchy Granola Bars, Kashi GoLean Crunchy Protein Bars, Kashi TLC Chewy Granola Bars, Kashi TLC Cereal Bars, etc.) but my favorite by far are LUNA Bars, which I usually accompany with an apple or fruit for a more wholesome snack.

Created by and for women,* LUNA bars were the first bar just for us, with the vitamins and minerals our bodies need to stay healthy. Wholesome nourishment and delicious indulgence, they are all-natural, 70% organic and just plain yummy!

LUNA Bars are full of protein, fiber, and plenty of vitamins and minerals. Today I will review my favorite flavor: Cookies ‘n Cream Delight. Below are the nutrition facts.

Nutrition Facts (Per Serving / Serving Size = 1 bar)
Calories 180
Calories from Fat 45
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 0g
Sodium 140mg
Potassium 100mg
Total Carbohydrate 27g
Dietary Fiber 3g
Insoluble Fiber 1g
Sugars 13g
Other Carb 11g
Protein 8g
Vitamin A 20%
Vitamin C 20%
Calcium 35%
Iron 30%
Vitamin E 30%
Vitamin K 10%
Thiamin (B1) 10%
Riboflavin (B2) 40%
Niacin (B3) 40%
Vitamin B6 75%
Folate 100%
Vitamin B12 75%
Vitamin D 15%
Biotin 25%
Pantothenic Acid 40%
Phosphorus 20%
Iodine 35%
Magnesium 10%
Zinc 35%
Selenium 35%
Copper 10%
Manganese 25%
Chromium 25%
Molybdenum 25%
Ingredients: LunaPro ® (Cocoa Soy Rice Crisp [Soy Protein Isolate, Organic Rice Flour, Alkalized Cocoa], Organic Toasted Oats, Organic Roasted Soybeans, Organic Soy Flour, Organic Flaxmeal), Organic Brown Rice Syrup, Organic Coating (Organic Evaporated Cane Juice, Organic Palm Kernel Oil, Organic Soy Flour, Organic Soy Lecithin, Organic Vanilla), Organic Chocolate Cookies (Organic Oat Flour, Organic Evaporated Cane Juice, Sunflower Oil, Cocoa, Unsweetened Chocolate, Salt, Baking Soda, Soy Lecithin), Inulin (Chicory Extract), Vegetable Glycerin, Organic Unsweetened Chocolate, Organic Cocoa Powder, Natural Flavors, Organic Soy Butter, Organic Sunflower Oil, Sea Salt.

The thing I like most about LUNA Bars besides the amazing amount of nutrients is the variety of flavors, which makes snack time a lot more enjoyable. The wide variety of flavors offered also makes it easier to switch things up rather than eat the same bar day after day. Although the downside – at first glance – may seem to be the amount of sugar, sodium, and fat, I actually found these levels to be lower in comparison to the some of the other bars I have tried. Moreover, the amount and variety of vitamins and minerals provided in a LUNA bar is significantly higher which is an important advantage against its leading competitors. All in all, I would give this product 4.9 cupcakes. It has A LOT to offer, but I would still love to see a lot less sugar and fat in the product.

Fit Foods Rating: 4.9 cupcakes

*DISCLAIMER: Although targeted for women, LUNA Bars are actually good for anyone to eat. However, for the men out there who would rather settle for a “manlier” looking bar, I recommend Clif Bars (good for women too). Clif Bar & Company is the parent company for LUNA. I like the company because it provides something for everyone: men, women, children, and even people looking to build muscle (see: Clif Builder’s Bar = very tasty). Please be aware these are snack bars NOT meal-replacement bars.

Sasha

Why French Women WERE Thin

People often wonder why French women are so thin. Some say it is merely in their genetic makeup and that some cultures are just anatomically structured to be thinner/thicker in parts or thinner/thicker in general. Although I believe that to be true to some extent, I believe there is a heavy sociocultural influence on weight. Just an aside before I get into what I mean by this, I usually omit socio-economic factors in my posts and discussions because those circumstances are much more difficult to change whereas culture and lifestyles can evolve and are therefore more easily influenced or changed. For example, the impoverished and starving eat what they can get and what they can afford whereas a trend can influence what is commonplace to eat. Please note that despite my not mentioning socio-economic factors, they do play as heavy a role as sociocultural factors.

By sociocultural I am referring to lifestyle choices, social agents, and cultural traditions that shape our eating habits. Take America for example, whose addiction to instant gratification has caused a proliferation in fast food restaurants. The fast food industry has grown profoundly and thrives in fast-paced cities like NYC where everyone has to have their tall coffee in the morning, fast lunch, and microwavable dinner. One of the most striking differences between Europe and NYC is that Europe is relatively less fast-paced. Of course this varies in different geographical locations but for the most part I did not witness anything in the 22 European cities I visited nearly as close to what busy NYC life is. This fast-paced workaholic culture significantly affects and is reflected in the traditional eating habits of the locals; the same applies to the culture in these European cities.

In France I did a wine tour of the Sauternes Region in Bordeaux during which I had the pleasure of eating a four-course meal for lunch at Chateau Guiraud. You are probably thinking that is way too much food but it is not when you are dining in France. The meal consisted of four courses (entrée, plat, fromage, and dessert prefaced by an apéritif – sweet Sauternes white wine) in very small portions — even smaller than how I eat as per my Fit & Fabulous plan – but it was definitely sufficient and filling in a good way, not in a bursting-out-of-your-pants kind of way.

The entrée was  foie gras and a little tart with a fruit spread on it. The slice of foie gras was a disc measuring approximately 3 1/2” in diameter and 1/4” in thickness. The tart was approximately 2” in diameter and 1/2” thick with not even a full tablespoon of natural fruit topping. The plat was a 3oz piece of duck, half of one potato baked with a very light crusty coating of cheese, and a vegetable (forgot the name of it but it resembled eggplant). Then they brought out a selection of cheese sliced from a wheel with each slice measuring 4”x2” and the widest thickness measuring 1/2”. To follow was an apple strudel for dessert. It was small and was not drenched in sugar; instead it was made with real fruit and tasted as if naturally sweetened. They brought espresso after dessert, which was served in a cup smaller than a teacup. Get the picture?

I was content and satisfied after the meal that I enjoyed with delicious sweet Sauternes white wine. In NYC, however, a four-course meal would be too much food for me to even fathom. I can only imagine the big appetizer followed by a big entrée, a huge dessert, and a large cocktail or two. So there is no need to wonder about French women. All you have to do is look at what and how you are eating in comparison. French women are thin because they eat well. They eat good quality food in multi-course meals wherein a variety of food groups are represented in small portions, with natural ingredients and healthy fat. The French also eat their food slowly in social settings. They take their time to pause between bites for talking which is beneficial to digestion. The French find great importance in having a sit-down home-cooked family meal where everyone sits around the table and enjoys their meal over conversation.

But as with all things in life, evolution occurs and the eating habits of the people in France (and Europe in general) have changed over the past 40 or so years, shifting from eating good quality small-portioned meals to bad quality larger portioned meals. This is due to the American food industry, which has influenced countries worldwide. Because of the fast food craze in America, Europe created its own chain to resemble McDonald’s. In 1968 the founder of a Belgian supermarket group went on a trip to the United States and brought back with him the concept of fast food. He created a subsidiary called Quick Restaurants (street name = Quick Quality Burger), which introduced the American hamburger to Belgium. It is important to note that before this, the restaurant sector in Europe was dominated by traditional restaurants and eating habits. Our tour guide Bridgit shared with us that before the advent of the fast food concept, French women were actually thinner but they are now eating this bad food and are therefore getting progressively thicker. Today, in various cities in Europe you will find McDonald’s, Burger King, KFC, Pizza Hut, Dominoes, Subway, Starbucks, Baskin Robbins, Ben & Jerry, Häagen Dazs, Dunkin Donuts, and probably more franchises that I did not get to see. Yes, these exist in Europe and they run wild, rampant, and free as do the overweight people you see in America except they are European. (Source: Answers.com)

I was deeply saddened to see so many fast food restaurants in Europe, especially in touristy areas and in major cities. I was not expecting that at all and was rather hoping some areas in the world had been spared but I was clearly wrong. I have some hope, however, even after seeing how truly serious an issue this is. I ultimately believe we can make a change… a great change for the better. But it starts with individuals. This is why I created this blog; because I am one individual who is standing up against this. Something needs to happen and it needs to happen now in America before it spreads even more. You have to attack the problem from the roots in order to affect its growth. I hope to inspire others to rise up and take action so that the world can be a better, healthier place… one day.

Sasha

Hiatus

Tomorrow, I will be embarking on a six week adventure through Western Europe and will therefore be unable to post until the end of October. At this time I would like to thank all my readers, followers, and supporters. Thank you for allowing me to feed your brain with useful knowledge. I look forward to sharing many food stories from my trip when I return!

Sasha

Food Review Friday: Bread

September is Whole Grains Month and what better thing to review than whole grain BREAD! Bread is such a complicated topic because there are so many varieties. Choosing the best whole grain bread is a difficult task on its own due to the overwhelming amount of companies that attempt to trick you into buying their pseudo whole grain products. As always, reading labels on products before you buy will help in avoiding scams.

When choosing whole grain bread look for this key ingredient: whole wheat flour. Do not be fooled into buying bread just because it says “whole wheat” on the front. If you check the ingredients on the flip-side you may find that it contains enriched wheat flour (aka white flour) which tells you that it is not a true whole grain product. Moreover, even if the so-called “whole wheat” bread is brown does not mean it is made with whole grain flour. Ingredients such as brown sugar are used to make the fake wheat bread look like the real thing when in reality what you are eating is colored white bread. The thing about eating white/enriched grains is that they are simply empty calories and carbohydrates. In other words, you are not getting any nutrients you are just getting fat — and really, who needs that?

Today I will review Pepperidge Farm Double Fiber 100% Whole Wheat bread. Below are the nutrition facts.

Nutrition Facts (Per Serving / Serving = 1 slice)
Calories 100
Calories from Fat 15
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 22g
Dietary Fiber 6g
Sugars 2g
Protein 4g
Calcium 4%
Iron 10%
Thiamin 6%
Riboflavin 4%
Niacin 6%
Folate 2%
Ingredients: Whole Wheat Flour, Water, Modified Wheat Starch, Soy Fiber, Inulin, Sugar, Yeast, Contains 2% or Less of: Wheat Gluten, Soybean Oil, Unsulphured Molasses, Salt, Wheat Bran, Enzymes, Calcium Propionate (to retard spoilage), Monoglycerides, Datem (dough conditioner), Soy Lecithin, and Nonfat Milk (adds a trivial amount of cholesterol)

This is a great product for those who enjoy a soft textured bread without the actual grains embedded in it. The consistency of the bread actually reminds me of Wonder Bread, which is a plus for those who are struggling to let go of white bread. I love to use this bread for peanut butter and jelly sandwiches because it is so soft. However, I do prefer a more durable bread for hearty sandwiches. Nonetheless, I love this product because it contains twice as much fiber as most other whole grain bread as well as a good source of protein and vitamins/minerals.

Fit Foods Rating: 4.7 cupcakes

Sasha