Healthy Eating Tips - Upgrade Your Healthstyle | Summer Tomato » vegetarian

For The Love Of Food

Darya Pino — Fri, 30 Sep 2011 13:00:15 +0000

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

I had to restrain myself from including 20 articles in this week’s post, but for your sake I kept it to my usual top 10. Whatever you do don’t miss Bittman’s calculations on the price of broccoli versus McDonald’s, how easy it is to sell fruit to kids, how global warming is affecting the fishing industry, how the food industry is responding to the Real Food movement, and the other five articles.

Want to see all my favorite links? Be sure to follow me on on Digg. I also share links on Twitter (@summertomato) and the Summer Tomato Facebook fan page. I’m very active on all these sites and would love to connect with you.

Links of the week

Is Junk Food Really Cheaper? <cost of healthy food. (New York Times)
When Chefs Move the Fruit <ScienceDaily)
Reebok to Pay Settlement Over Health Claims <BS of the week for me. Thank you FTC. (New York Times)
The End Of Fish And Chips: Climate Change Causing Massive Changes In European Fisheries <Fast Company)
In Debate About Food, a Monied New Player <New York Times)
Food products described as artisan go mainstream <marketing. (Los Angeles Times)
Report: U.S. spending billions of dollars to subsidize junk food <Los Angeles Times)
Humans on a Cafeteria Diet <Whole Health Source)
Study of the Day: Vitamin B12 May Help Prevent Brain Shrinkage <B12 please. (The Atlantic)
LENTIL SALAD | BROWN BAG CHALLENGE <Chez Us.

What inspired you this week?

Healthy Vegetarian & Vegan Diets – Episode #4 – Summer Tomato Live [video]

Darya Pino — Wed, 06 Apr 2011 19:45:10 +0000

Thanks to those of you who participated in episode #4 about healthy vegetarian & vegan diets. I learned a lot while researching this post, and there’s valuable info on omega-3 fatty acids, essential minerals and other nutrition information that’s important for omnivores as well.

All show notes, including my annotated Kindle notes of Amazon’s most popular vegetarian nutrition book (I’m not a fan) are below. Everyone should at least skim through them, there’s a lot of great information/clarification in there.

Episode #5, Dairy: Friend or Foe? is airing on Monday, April 11 at 6:30pm PST. Does milk help or hurt your chances or getting osteoporosis? Does calcium cause prostate cancer? What’s the role of milk in acne? What about raw milk, is it really the holy grail? Join us on Monday to learn the answers.

______________________________________________________

March 29, 2011 | Episode #4 of Summer Tomato Live. The topic is healthy vegetarian and vegan diets (with lots of interesting nutrition information for omnivores too).

Live participation is only available to subscribers of the newsletter Tomato Slice. You can sign up at any time, even during the show, and the password for participation will be emailed to you immediately.

Click here to sign up and get the password

Read this for more information on the show and newsletter

To watch live and join the discussion click the red “Join event” button, login with Twitter or your Vokle account, and enter the password when prompted.

I encourage you to call in with video questions, particularly if your question is nuanced and may involve a back and forth discussion. Please use headphones to call in however, or the feedback from the show is unbearable.

The show will be recorded and released to the public next week. Show notes are below.

Show notes:

Follow Darya on Kindle

Darya’s Kindle notes on Becoming Vegetarian by Vesanto Melina and Brenda Davis

Health:

Tools:

I hope to see you there!

Summer Tomato Live – Episode #1 – The Four Hour Body [video]

Darya Pino — Wed, 16 Feb 2011 09:22:29 +0000

Last night was the first episode of Summer Tomato Live where we discussed the new best-selling book, The Four Hour Body by Tim Ferriss. Thanks everyone for watching and submitting your questions, the show was a huge success and we had a great conversation.

[note to self: get haircut]

The entire show is available above. Normally the videos will be available a week after the live broadcast, but for this first episode I want to give everyone a chance to see what the show is about in case you’re interested in subscribing.

I’ve partnered with Foodzie and Zürsun Heirloom Beans to provide free samples of Zürsun cranberry beans (great for Slow Carb Dieters) as well as a free Foodzie Tasting Box ($20 value) to the first 150 subscribers. Spaces are filling up quickly, so sign up soon if you want the bonuses (for more info about the show and newsletter read this). US shipments only.

Subscribe to Summer Tomato Live ($3.99/mo)

The next live show is scheduled for Wednesday, March 2, at 6:30pm PST. The reason I’m choosing a different day of the week is so that Tuesday night karate class or any other regularly scheduled activity won’t be a barrier to subscribing. If this system doesn’t work for you, please let me know. If a fixed day is better for most people, we can try to make that happen.

Wondering what the next show is about? Me too! Please vote for the next Summer Tomato Live topic (if you’re reading this in an email, please click over to the blog post to vote in the poll):

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

Poll closes Friday at midnight PST.

Show notes from episode #1:

The book: The Four Hour Body by Tim Ferriss, a #1 New York Times best-seller.

Slow Carb Diet: How to Lose 20 lbs. of Fat in 30 Days… Without Doing Any Exercise (note: In the book there is one extra rule than is listed in this original post, “Don’t eat fruit.”)

Recommended pressure cooker: Fagor Splendid 6-Quart Pressure Cooker

Useful links:

Please add any tips or suggestions you have about the show in the comments. Thanks!

Top 10 iPhone Apps For Healthy Living

Darya Pino — Wed, 02 Feb 2011 14:00:32 +0000

Photo by Gonzalo Baeza Hernández

Geeks, this one’s for you. Guest author David Harfield blogs at iphoneappcafe.com about iPhone apps and accessories, and also provides tips to get the most out of your iPhone.

Top 10 iPhone Apps For Healthy Living

by David Harfield

Healthy living and technology don’t often walk hand in hand. However, with the rise of the iPhone’s popularity, tech experts around the world are putting their cerebral skills to practical use for leading a healthy life. Here are the 10 best iPhone apps for healthy living.

1. Locavore

$2.99

For anyone who is serious about sourcing locally produced food, then Locavore is an essential purchase. Not only does it recommend local farmers markets depending on your location, it informs you of food that is in season or coming into season near you. Locavore provides links to Wikipedia sites that show you details of the fruit or vegetable that you are interested in as well as a link to Epicurious recipes that show you how to turn your healthy food into delicious meals. Also, the in-app updates from Twitter and Satisfaction mean you can trade information with other foodies and sway recipes and health food tips.

2. iFitness

$1.99

The iFitness app is essentially a pocket sized personal trainer, who only charges you a one off fee of $1.99 and never gives you a guilt trip for missing a training session. Offering comprehensive routines and exercise programs aimed at working out a particular muscle group, iFitness also provides a detailed diagram of the human body so that you can determine which area it is that you want to train. There are personalized exercises for various sports, such as the ‘Basketball Conditioning Routine’ that shows you a set of exercises aimed at improving the muscle groups to help make you an NBA contender. The routines can be done anywhere and everywhere, using anything from free weights to office chairs for the ‘Business Travel Workout’. By keeping a personalised log of your workouts as well as a BMI Calculator and weight monitor, this app is the ultimate workout buddy.

3. Fooducate

Free

This App is a true triumph of technology in the land of the supermarket. By using the Fooducate app, your iPhone is able to quickly scan the barcodes on food packaging, which gives you a detailed analysis of the nutritional content of the food, and enables you to make an informed decision as to whether to shove it in your shopping cart or your mouth. If the food contains trans fats, controversial food colourings or anything else that the manufacturers may want to keep hidden from you, then Fooducate will highlight it and let you know what you are about to put into your body. On top of this, Fooducate also provides preferable alternatives if the food you scan is not to the highest of standards. If you are a busy parent who doesn’t have the time to browse the local farmers markets and has to shop at the supermarket, then this is the app for you.

4. Whole Foods Market Recipes

Free

Whole Foods Market Recipes is a great app for those of you who like to experiment in the kitchen, while not compromising on the health and nutrition. It shows you where your nearest Whole Foods Market is, then allows you to search for recipes by ingredients or dietary types including gluten-free, vegetarian/vegan or low fat. All of the nutritional information are listed alongside the ingredients, all of which are natural and organic. The recipes include easy to follow cooking instructions that really do produce tasty meals. A nifty little function allows you to search for recipes based on what you already have in your fridge, meaning that you can build a meal around what you already have in the house.

5. Veg Out

$2.99

Vegetarianism is becoming more mainstream every day, the only problem is trying to find a decent veggie restaurant when you’re out and about. If you have felt this pain then Veg Out is the app for you. By utilizing Google Maps technology, Veg Out directs the hungry vegetarian to the nearest veggie eatery, all with user-rated star rankings, where their favorite meat-free dishes await.

6. Runkeeper Pro

Free

This is the ultimate running app, as it uses Google Maps to help plan routes on which you can put heel to the pavement and give your body a work out in the fresh air. Incredibly easy to use, Runkeeper Pro keeps track of how far you have run, your average speed, the current pace that you are running at and how many calories you have burned during your journey. You can use all the regular applications on your iPhone such as its iPod and camera functions without having to pause the app, meaning your jog around the block can be sound tracked and photo-documented. A great way to keep track of your personal running goals, Runkeeper Pro really is a valuable tool for any aspiring runners.

7. Good Food Near You

Free

Building on Veg Out’s idea of locating veggie-friendly restaurants in your surroundings, Good Food Near You takes things one step further and tells you what the healthiest menu option is in restaurants dotted around your proximity. It will tell you exactly how much fat is in the average burrito in your local Mexican takeaway, or the number of calories are awaiting you in that seafood special in the nearest Thai restaurant. This is probably not an app to take out on birthdays or special occasions, but can help you eat healthily when you’re on the go.

8. Yoga Trainer Pro

$1.99

For centuries yogis have been leading a healthy, spiritual lifestyle through this fascinating and all-encompassing form of exercise. From beginner poses to advanced sets of training, Yoga Trainer Pro teaches you a variety of stretches and breathing exercises that not only improve your overall fitness and health, but also allows you to practice yoga anytime, anywhere you want at a fraction of the price of yoga classes. The step-by-step guides include photos and voice alerts to talk you through each pose, letting you learn at your own pace. With popular yoga routines and techniques including Pranayama, Meditation and Astanga, this app will have you bending and breathing, but never breaking, in next to no time.

9. WaterWorks (not yet available in US)

$1.99

By setting your target amount of water intake for the day, WaterWorks reminds you how much H2O you have to ingest to meet your goal before the end of the day. Through consistent reminders to stay hydrated, this simple little app is a Godsend to those of us who live life on the go and often forget the simplest of tasks, like drinking enough water. You can set up your own water containers and their respective sizes, (in litres, gallons, ounces, etc), so that you know exactly how much water it is that you are drinking throughout the day.

10. Food Additives 2

$3.99

Food Additives 2, lets you know the lowdown on which additives are in your food and which are particularly detrimental to your health–whether you suffer from a long list of ailments or are as fit as a fiddle. By inputting the additive name or number that should be listed on the back of any food that you are buying from a supermarket or local shop, Food Additives 2 will show you the origin of the substance such as fish, animal, plant etc., its general use and functionality. It will also tell you any known or potential side effects that the additive may cause, the maximum or recommended daily intake and any dietary restrictions that the additive may fall under.

Well, there we have it guys, 10 iPhone Apps that actually help you lead a healthy life. Consider a few of these next time you’re squinting at a screen and trying to conquer the next level Angry Birds. Remember, these Apps will only work if you use them everyday, so no cheating and “forgetting” your iPhone charger!

What are your favorite healthy living apps?

To see Darya’s favorite apps follow her on Chomp

Intact Grains vs. Whole Grains

Darya Pino — Mon, 29 Nov 2010 14:00:54 +0000

Photo by Venex_jpb

If there is a single subject that befuddles the health-conscious eater, it is undoubtedly carbohydrates.

Most of us have seen the impressive results of at least temporarily restricting carbs, but studies examining the long-term effects of carbohydrate restriction are often ambiguous. Also, while some experts argue fervently for a low-carb lifestyle, some nutritionists still warn about the dangers of eating too much fat or protein.

So how do we know what to believe?

A full examination of the science behind carbohydrate metabolism is beyond the scope of a single blog post, and is in fact not entirely understood by the scientific community (for a thorough review of this topic read Gary Taubes’ book Good Calories, Bad Calories, which I have reviewed here).

However, there are a few things we do know about carbohydrates that are worth pointing out.

Lesson 1: Refined grains contribute to nearly every chronic disease in modern civilization.

It is universally agreed in the nutrition community that refined, processed carbohydrates are the worst things to eat on the entire planet.

And it is impossible to overstate how remarkable this is.

The nutrition community is one of the most disagreeable bunches in all of science. But across the board–from vegans like Colin Campbell to carnivores like Robert Atkins–not a single one of them considers processed carbs to be nutritionally neutral. They all consider them dangerous.

Without question, refined carbohydrates contribute to poor health.

Lesson 2: Vegetables protect against nearly every chronic disease in modern civilization.

Where things start to get more complicated is with unrefined carbohydrates, and the various iterations of this definition. There is ample evidence that the carbohydrates contained in vegetables are not harmful, and possibly beneficial.

To call these vegetable carbohydrates “fiber” is to oversimplify the science, but suffice to say that vegetables are good for you and contribute to your good health.

This is also generally agreed upon.

Lesson 3: Whole grains are different from intact grains.

Few people will argue against my first two points. But bring up whole grains and you will unleash a fury of controversy. Some people believe whole grains to be the cornerstone of any healthy diet, while others consider them superfluous and possibly detrimental to good health. You can find dozens of PhDs and MDs to back up your claims no matter what camp you align with.

So why is there so much disagreement? What does the science say?

The problem is that nutrition science conducted in free-living humans is virtually impossible to interpret. This is largely because the studies are so difficult to control and people’s behavior and self-reporting are so unreliable. Another problem is that the definition of “whole grains” has been watered down to a point where it is virtually meaningless.

One reason whole grains are hard to identify is because the US Food and Drug Administration (FDA) has created a definition that is friendly to food companies, but not to consumers.

The FDA requirements for a manufacturer to use the term “whole grain” on its label (along with the respective health claims) are as follows:

“Cereal grains that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.” (emphasis added by me)

Get it? To be considered “whole,” grains do not actually have to be intact.

Thus food manufacturers create products using this loose definition to their advantage, demolishing grains as normal, then adding back the required ratios of grain parts (germ and bran) to meet the standard.

This is how products like Froot Loops get spiffy health labels claiming they lower heart disease when any unbiased nutrition scientist would agree that, with 41% sugar by weight, Froot Loops almost certainly contribute to heart disease.

On the other hand, there is compelling data that intact whole grains contribute to better health.

Lesson 4: Eating grains is a personal choice, not a nutritional imperative.

The good news is that it is really easy to tell the difference between fake “whole” grains and intact whole grains. If a food actually looks like a grain (i.e., it retains its original form and bran covering), then it is an intact grain. If it looks like a Cheerio, chip, loaf of bread or pasta with a “whole grain” label, then it is a fake whole grain.

People following a primal or paleo diet will argue that this difference is irrelevant and that all grains (and legumes?!) are unnecessary for good health. Personally I disagree, but remain fairly neutral on the personal choice of removing grains from the diet entirely.

Grains do not appear to be necessary for survival (Inuit tribes survive without them), but optimal nutrition may require slightly more effort than would be necessary following a traditional balanced diet.

This is generally how I feel about all healthy, restrictive regimens such as vegetarian, vegan and raw diets. You can make it work for yourself if you are willing to make sacrifices and put in the effort.

However you should be aware that for many people, myself included, cutting whole grains out of your diet completely is extremely difficult and, if you ask me, unnecessarily painful.

Conclusion

When making food choices about grains, the critical question is not whether or not a food is “whole” grain but whether the grain is intact. For this reason, it matters very little if you substitute “whole grain” products for regular refined products such as pasta.

Examples of intact grains are oats, barley, brown rice, whole wheat, quinoa (sort of) and faro. White rice is not a whole grain, and is closer to a refined grain than a whole grain.

For optimal health, processed and refined grains should be eaten very sparingly. Small amounts such as those eaten in traditional cultures can be part of any healthstyle, but including them is a personal choice that will depend on your own goals and preferences.

The irony is that if you are able to remove processed foods from your diet, the way you eat could probably be described as low-carb. But this label really undermines a healthstyle based on real food.

Though I eat relatively few grains compared to most Americans, I cringe when I see the shining example of low-carb living, The Atkins Diet website, with images of fake pancakes and pasta plastered all over it. If that is what low-carb is, I want nothing to do with it.

Processed food is still processed food, whether the carbohydrates have been synthetically removed or not. Stick to eating real food and you’ll never have to worry about carbs.

Do you count your carbohydrates?

Originally published November 25, 2009.

For The Love Of Food

Darya Pino — Fri, 27 Aug 2010 13:00:25 +0000

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

Really good reading this week. I love Marion Nestle’s commentary on meat substitutes, as well a bunch of well-designed studies linking nutrition and the brain. And definitely don’t miss Time magazine calling out the crappy Twitter streams of the culinary glitterati. Ha!

Great news, the new Digg is finally open to the public. That means all of you can now see the stories I’m Digging throughout the week if you visit my profile or follow me: http://digg.com/daryapino. If you’re using the new Digg and are finding cool foodie/healthy/geeky stories, feel free to leave your username in the comments and I’ll check out what you’re up to.

I read many more wonderful articles than I post here each week. If you’d like to see more or just don’t want to wait until Friday, be sure to follow me on Twitter (@summertomato) or the Summer Tomato Facebook fan page. For a complete reading list join me on the new Digg or StumbleUpon. I’m very active on all these sites and would love to connect with you.

Links of the week

Do we need meat substitutes? <vegetarian, there are many better options. (Food Politics)
Drinking Water Proven To Help Weight Loss <water didn’t help young people (under 50) lose weight. (Discovery News)
8 Common Foods (That Are Poisonous) <<BS of the week. Media sensationalism doing what it does best. At least there’s enough humor in this one that I assume they know they’re full of it. (Houston Press)
A short period of gluttony can have a lasting effect <Los Angeles Times)
Exercising Restores Sensitivity of Neurons That Make One Feel Full <appetite. Also helps you slim down and look awesome. Win! Win! (ScienceDaily)
Vit D linked to cancer, autoimmune disease genes <vitamin D interacts with at least 200 different genes, including those linked to cancer and MS. This is a possible mechanism by which it offers benefits, and a reminder that it is really important. (Medline)
Twitter Streams of the Food Gods: Pretty Thin Soup <Twitter streams of food celebs totally suck. Ditto health celebs. My favorite people to follow tweet infrequently and are witty, insightful and almost always share useful and/or funny info. I try to hold myself to those standards. (Time)

Link Between Diabetes, Alzheimer’s Disease Strengthened <Alzheimer’s because diagnosing the disease is tricky. To be 100% sure someone has AD you need to perform an autopsy and see plaques in the brain. Otherwise it could be a different kind of dementia. In this study the end measure is plaques. (Medline)

How berries can help your brain clean house <brain. Cool! (The Globe and Mail)

FDA Approves Salmonella <The Onion.

What inspired you this week?

Healthy Vegetable Sources of Protein and Iron

Darya Pino — Mon, 09 Aug 2010 13:00:27 +0000

Collards, Carrots and Lentils

Today’s post is written by a long-time Summer Tomato reader, Matthew Shook. Matt refers to himself as an herbivore, rather than a vegetarian, which I love. To me the term herbivore implies an intent to live from vegetables instead of simply consuming them in an exclusive way.

Although the term omnivore better describes my own eating habits, I do think plants are the cornerstone of a healthy diet. Moreover, although I eat animals I prefer to rely on plants as my primary sources of protein and iron. My reasons include health, ecology and economy.

Those of you who knew me back in the day know how very weird this is. I always considered myself a carnivore through and through, and the thought of a meal based entirely on plants seemed borderline insane. Now for me it is more normal than abnormal.

For one thing, relying on plants makes cooking and shopping a lot easier. It’s also cheaper and, as I’ve come to learn, just as tasty.

Since I have learned more about food and health I have come to appreciate that vegetarian sources of protein are not simply a substitute for meat (how could beans replace steak?), but are an essential part of a healthy diet in their own right.

Whether vegetarian or not, I encourage you to incorporate healthy plant sources of protein and iron into your healthstyle.

For this I turn you over to Matt, our resident expert on herbivory. For more wonderful vegetarian recipes visit his blog Recipes for Disaster.

Healthy Sources of Protein and Iron From Vegetables

by Matthew Shook

When I became an herbivore six years ago I had a very elementary understanding of proper nutrition. Becoming an herbivore was very simple for me–I just stopped eating animals. I soon discovered that becoming a healthy and well-nourished herbivore was a far more complex endeavor.

New herbivores often face three obstacles at the beginning of their diet transition. One is a self-perceived lack of acceptable food options and diversity. The cereal, rice, beans and pasta get old real quick. This is why herbivores often expand their interests to ethnic and unfamiliar foods.

The second obstacle, unbeknownst to many herbivores, is a lack of high-quality protein and highly-absorbable iron.

A third obstacle during my transition was trying to convince my friends, family and loved ones that becoming vegetarian can be a healthy decision. My parents swore that if I didn’t eat meat I would wither away and die within one year’s time. In their eyes, it’s a miracle I’m still alive.

The following is a review of some of the best options for maintaining a healthy vegetarian or vegan diet, but is also useful for health-conscious omnivores.

Protein

Most North Americans get more than enough protein in their diet (some even argue they consume too much protein). The problem, especially for herbivores, is that not all protein-rich foods are created equal.

Enter the “complete” protein.

A complete protein contains all of the nine essential amino acids (the building blocks of protein), those that our bodies cannot produce themselves. So really, this should be a discussion of our need for amino acids, not necessarily protein.

Meat, fish, and dairy products are sources of high-quality protein, but herbivores need to look elsewhere for their fill of essential amino acids. (Sidenote: Some vegetarians consume dairy products, but relying on dairy as the foundation of your diet is, in my opinion, a very unhealthy way to go.)

This first vegetarian protein source is what I call “an herbivore’s best friend.”

Quinoa, while technically a seed, is often referred to as a “supergrain” from South America. It contains complete protein and is one of only two sources (the other is soybean) that are not animal-based. I have tried white, red, and black quinoa and find them all to be delicious when properly prepared. The red and black varieties tend to be a little “crunchier” than the white.

Unlike many foods, quinoa is just as nutritious cooked as it is when sprouted and consumed.

(Here is the Summer Tomato recipe for Mexican-style quinoa salad.)

Amaranth, while not a complete protein, contains a large percentage of essential amino acids and is an outstanding source of plant-based protein. It is a “pseudograin” like quinoa, and can be used in dishes such as stir-fries, soups or just as a side dish to compliment seasoned vegetables. It can also be made into a pudding or be ground up into flour.

There are a wide variety of legumes (aka beans) capable of fulfilling an herbivore’s protein and palate requirements. Legumes are generally very low in the essential amino acid methionine, and therefore pair well with grains/pseudograins which fulfill this gap. Black beans, lentils, and chickpeas are three of the most nutritious and flavorful legumes.

This discussion would be incomplete without mentioning the most popular and highly debated legume: soybean. Soybeans have the highest amount of plant-based protein, by weight, of any other food. (Hemp seed and lentils are second and third respectively.)

Soy can be a bit of a touchy subject as many health-minded individuals disagree about the long-term benefits of introducing the many forms of soy into your diet. Soy can be consumed as whole soybeans, edamame, tofu, tempeh, soy milk, textured soy protein, etc. Also controversial is the genetic modification of the typical American soybean (thank you, Monsanto).

Tofu and tempeh are concentrated forms of soybean, and thus have high levels of protein. Typically unprocessed foods hold more nutritional value than their processed counterparts, but one can argue that tempeh (a fermented form of soybean) is the healthiest form of soy. The argument is that unfermented soy products like tofu contain “anti-nutrients” (phytates, enzyme inhibitors and goitrogens), which can cause digestive problems and nutrient deficiencies.

I limit my soy intake to very moderate amounts of tempeh and utilize it as a complement to well-balanced meals.

This last one should come as no surprise to Summer Tomato readers. While not an option for vegans, eggs can provide a great deal of nutrition to a vegetarian diet. Eggs contain all of the essential amino acids and are particularly beneficial to herbivores as a source of active (highly-absorbable) vitamin B-12, which is only found in significant portions in animal-based food.

What are your favorite vegetarian sources of protein?

Iron

Iron is essential to any healthy diet, herbivore or otherwise. Iron is a vital part of hemoglobin in blood, and a failure to absorb an adequate amount can lead to iron deficiency anemia.

There is a big difference between consuming and absorbing an adequate amount of iron.

Two types of iron exist in the human body: heme iron and non-heme iron. Heme iron can only be obtained from animal sources such as cow, chicken and fish. These animal sources contain about 40% heme iron. The remaining 60% of animal-based sources, and 100% of plant-base sources, are comprised of non-heme iron.

The semi-bad news for herbivores is that heme iron is well-absorbed and non-heme iron is less well-absorbed. The good news is there are other foods you can eat with your meal that enhance the absorption of non-heme iron sources. Non-heme iron enhancers include fruits high in vitamin C, peppers, broccoli, tomatoes, potatoes, Brussels sprouts and white wine.

Spinach is one of best sources of iron available for herbivores, especially when cooked. I consume spinach regularly both raw and cooked, and find it is an excellent addition to numerous recipes including soups, salads, stir-fries and smoothies.

I have read that spinach is an iron inhibitor (reduces the absorption of iron), but when paired with iron enhancers the essential element is readily absorbable.

Swiss chard, turnip greens, and bok choy have decent but not spectacular amounts of iron.

There are a few legumes that are excellent sources of iron. Lentils, lima beans, kidney beans, black beans, chickpeas and soybeans are the best sources in the legume family. The wide range of flavor from these legumes enables herbivores to get more than enough iron from a variety of cuisines.

(For more nutrition information on lentils and the recipe for the dish pictured above read the Summer Tomato recipe for collards, carrots and French green lentils.)

Chickpea hummus, black bean burritos, dahl (lentil) soup and lima or soybean stir-fry are fantastic recipe ideas using iron-rich legumes. If you choose soybeans, be sure to add some iron enhancers to the meal since they are considered iron inhibitors as well.

Quinoa and amaranth, the two psuedograins mentioned for their high protein content, are also good vegetarian sources of iron. I try to maintain a varied diet by frequently switching up the different greens, legumes and (pseudo)grains in my meals. I’ve included one of my favorite recipes that features many of these protein and iron-rich ingredients.

Black Bean and Quinoa Burrito

What are your favorite vegetarian sources of iron? Are you concerned about iron inhibitors in your diet? Are you or someone you know ever been chronically anemic?

Originally published August 19, 2009

How To Overcome Your Fear of Cooking

Darya Pino — Wed, 02 Jun 2010 13:00:35 +0000

Moroccan Stew

The biggest obstacle in trying to eat healthy is often the cooking process itself.

Our “convenience generation” grew up expecting our meals to come wrapped in plastic, and for the most part our parents were willing accomplices in the move away from real food.

When we are hungry we go to a restaurant or stay home and zap something in the microwave. Fast food is no longer a special occasion adventure to share with the family (I got to go to McDonald’s for my 10th birthday), it is now a part of our daily lives. Occasionally we might bake a pre-made lasagna or boil some water and mix it with powdered cheese, but we all know that’s not cooking. We’ve never really learned to cook.

Worsening the situation is the fact that we are left to fend for ourselves much longer than previous generations. Marriage and family are being postponed later and later for the sake of education and career, so there is no real incentive for us to create real, structured meals. We go off to college, eat horribly (I’m pretty sure I ate out every single meal for 4 years straight), then move on to our jobs or graduate studies with the same bad habits. If we’re lucky over the years we learn to spend a little more money and get slightly better fare, but in the end it is usually the same low-quality food.

This is a recipe for disaster.

As I explain in my free guide How to get started eating healthy, food prepared with fresh, seasonal ingredients is the easiest, tastiest and most effective way to improve your health and body weight. You can’t expect to have good health if you continue eating processed convenience foods, no matter how much you try to skew your intake of macronutrients to reflect the latest diet trend.

I write frequently about the benefits of shopping at farmers markets, but for most people I talk to cooking is the ultimate barrier to healthy eating. Kitchens scare us (they certainly used to scare me), and farmers markets can be intimidating if you do not know your way around.

(Read: Top 10 Mistakes Made By Farmers Market Noobz)

There are many approaches to cooking, but certainly a degree of creativity and sense of adventure are required if you are going to experiment with seasonal vegetables. If you see something interesting at the farmers market but don’t believe you can cook it, you probably aren’t going to buy it. But you should.

Being comfortable in the kitchen is the key to making this whole process work, but you do not have to be a superchef with fancy knives to prepare a wonderful meal. You just need a few basic tools, a few basic techniques and some good, fresh ingredients.

If I could I would use these next paragraphs to outline the basics of cooking, but since I’m really not a chef I probably wouldn’t do a very good job of it.

Luckily, Mark Bittman (@Bittman) and Alice Waters (@chezpanisse) have already done this for us. Bittman offers his definitive guide to basic cooking, How To Cook Everything and its arguably more useful companion, How To Cook Everything Vegetarian. Waters argues that the best recipes are the ones we learn by heart, and explains how it’s done in her books In the Green Kitchen: Techniques to Learn by Heart and The Art Of Simple Food.

These renowned chefs do an incredible job of breaking the cooking process down into its elements, starting with the equipment you need (not much) and very basic cooking techniques. They explain how to create simple recipes, but offers dozens of variations on each one, essentially teaching how to make yourself into an innovative, creative cook.

In other words, these books can teach you how to cook from the farmers market. Eureka!

There are an infinite number of ways to learn to cook, but you can’t go wrong by learning from the best.

For an electronic option, Drew Kime of How To Cook Like Your Grandmother put together a fantastic step-by-step guide of basic cooking techniques in layman’s language. I’ve read through it and it is absolutely awesome. Definitely check it out if cookbooks intimidate you. This one won’t.

What are your favorite guides for simple cooking?

Article was originally published June 17, 2009. It has since been updated.

For The Love of Food

Darya Pino — Fri, 13 Nov 2009 14:07:15 +0000

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

I’ve been in such a wonderful mood lately, I hope it’s contagious. I’ve discovered tons of fantastic food blogs the past few weeks and really look forward to sharing the best of what I find with you. This week I have compiled a list of articles that made me smile. And just to keep the chill vibe, I omitted the B.S. of the week.

I still need votes for the People’s HealthBlogger Award by Wellsphere and would greatly appreciate your support. Wellsphere is a fantastic resource for anyone interested in healthy living. To vote for me you have to create an account with them, but you can delete it when you’re done (I have yet to get any spam). If you enjoy this blog, please take a minute to show your support. Much thanks to those who have already voted.

for
Darya

http://summertomato.com/

I read many more wonderful articles than I post here each week. If you’d like to see more or just don’t want to wait until Friday, be sure to follow me on Twitter (@summertomato) or the Summer Tomato Facebook fan page. For complete reading lists join me on the social bookmarking sites StumbleUpon and Delicious. I’m very active on all these sites and would love to connect with you there. (Note: If you want a follow back on Twitter introduce yourself with an @ message).

For The Love of Food

Are vegetarian diets OK? <vegetarian and vegan diets by NYU professor of nutrition, Marion Nestle. Great info. (Food Politics)

Fabulous <per se, but is about appreciating the things in your life that are awesome, and why awesomeness breeds more awesomeness. This certainly matches my experience with real food. The more I love it and nurture it as an important part of my life, the better my life is all around. It’s really about understanding your priorities. (Seth’s Blog)

In Praise Of Slow Food <slow food and the importance of eating for enjoyment. (Huffington Post)

Phytoestrogens: Helpful or harmful? <soy. Monica Reinagel, the Nutrition Diva, reviews the evidence. (Nutrition Data)

To eat less, your body may want you to eat slowly << In my experience one of the main determinants of how much I eat is how quickly I eat. Now there’s some science that helps explain why. Learn mindful eating and how to become a slow eater. (Reuters)

High-carb diets may put dieters in better moods << Here’s some evidence that extreme carbohydrate restriction can make people grumpy for an entire year. Doesn’t that sound fun? (Los Angeles Times)

Worry Less, Cook More <Bitten)

How I Made My Wife a Lettuce Snob <real food is like Pandora’s box. Once you’ve seen inside you can never go back. (Middle Aged and Living Well)

Brussels Sprouts with Black Bean Garlic Sauce <recipes on the internet this week, but this on intrigued me most. I rarely follow recipes, but I think I’m going to try this. Guest post at Simply Recipes by Garrett McCord from Vanilla Garlic.

Making the World a Better Place, One Chicken Wing at a Time <Food Wishes)

What made you happy this week?

Fish Eaters and Vegetarians Have Less Cancer

Darya Pino — Wed, 15 Jul 2009 15:03:55 +0000

Collards, Carrots and Lentils

There is much debate among nutrition scientists over whether meat eating is healthy. On one side there are the hardcore low-fat vegetarian advocates like Dr. Colin Campbell, author of The China Study, who believe all animal fat and protein is dangerous. On the other side are those who point to refined carbohydrates as the biggest threat to public health, citing studies that suggest meat alone is harmless or even helpful (for more information read Good Calories, Bad Calories, by Gary Taubes).

I tend to agree somewhat with both.

For heart disease, the evidence certainly seems to indicate that refined carbohydrates are the worst culprit. Though health advocates once pointed to saturated fat as the cause, this suggestion has not stood up to rigorous scientific testing. In fact, dietary fat (particularly from plants) seems to be protective against heart disease.

Refined carbohydrates are also the cause of type 2 diabetes and metabolic syndrome (a combination of insulin resistance, high blood pressure, heart disease and obesity), which is arguably the biggest health threat of our time.

For these reasons and many others, I avoid refined sugar and flour as much as possible in my daily life.

Heart disease and metabolic syndrome are not the only diseases that concern me, however. Cancer is another modern ailment that has been linked to diets high in both carbohydrates and meat. Though the studies are not perfectly consistent in showing harm or no harm regarding meat consumption and cancer, rarely does anything suggest meat eating is actually beneficial (though studies are almost always confounded because meat eaters also tend to eat the most sugar and refined grains).

Fish is another story entirely. Although fish is technically a meat, its properties are very different from land animals. For one thing, fish eating has consistently proven beneficial in scientific studies of heart disease and metabolic syndrome. It also seems to play a role in protecting the brain against degenerative diseases.

I am an avid fish eater and try to include seafood in my diet several times per week.

Until now, however, I have not read much about the role of fish in cancer. A new meta-analysis published in the British Journal of Cancer (part of the Nature publishing group) suggests that vegetarians have significantly less cancer than meat eaters, and that cancer rates are even lower in fish eaters.

The researchers analyzed data from two British studies of vegetarians from the early 80s and early 90s that includes over 60,000 individuals, mostly women but some men. The participants were followed until the end of 2006.

Incidence of malignant tumors was compiled for all the subjects and the relative risks were calculated. Vegetarians and fish eaters had significantly lower risk for stomach cancer, ovarian cancer, lymphatic and bone marrow cancers, and bladder cancer. Vegetarians had a higher risk of cervical cancer than meat eaters. Fish eaters had a lower risk of prostate cancer than meat eaters.

Overall vegetarians had 8% fewer cancers than meat eaters and fish eaters had 20% fewer.

Interestingly, no difference was found in breast cancer or colorectal cancer incidence, which have both been tied to meat consumption. The authors speculate that this study could be lacking in statistical power to observe a difference. However, the current data is inconsistent and no conclusions can be drawn.

While the results of this study are very compelling, there are several caveats that must be addressed. First, the number of cancers at individual sites were relatively few, meaning that findings may be exaggerated or due to chance. For me the most convincing numbers are of the overall cancer rates (the largest numbers and strongest statistics), but this leaves many questions about the causes of the different cancers.

Another issue is that vegetarians and fish eaters in the study tended to be younger and get more exercise than the meat eaters, so there may be important confounding factors that could influence the results. Likewise, studies that rely on self-reported dietary patterns have well-documented flaws (basically everyone believes they eat healthier than they really do).

It is not clear what is causing the differences in cancer incidence among vegetarians, fish eaters and meat eaters. Vegetables and fruits have been suspected of actively protecting against cancers, but so far the mechanisms are only speculative and not concrete. Recent studies have suggested vitamin D can be protective against certain cancers. Since some fish can be very high in vitamin D, this may explain some of the benefit seen in fish eaters.

The higher incidence of cervical cancer among vegetarians is also compelling and warrants further research.

Despite the flaws in this study it is mostly consistent with other research suggesting that an optimal diet is primarily fresh, unprocessed plants, some fish and little meat.

Moderation is usually the best policy.

What is your take on this study? How do you feel about health vs the ethics of fish consumption?