I was reading the National Public Radio food and nutrition site, The Salt, and came across this interesting bit of information: When we’re feeling strong emotions, we may lose our ability to sense/experience the fat in food. To me, that says we’re even more likely, when participating in emotional eating, to keep eating. Why? Well, if you’re eating for the creamy mouthfeel of fat (butter, cream, etc.), and you don’t get that payoff, you’re going to keep right on going until you get your reward. Right? And there’s the bottom of the container, and the bad feelings made worse. Talk about insult to injury! Continue reading
Last week, McDonald’s nutritionist Cindy Goody spoke with The Salt Lake Tribune about changes to her company’s menu. She pointed out the addition of oatmeal, downsizing Happy Meal fries and adding apples to the popular kids’ meals. She also mentioned the 8 grams of whole grains in their chicken sandwiches. Nutritionist Andy Bellatti begs to differ with Ms. Goody’s claims. He counters her claims with what she didn’t include about the ingredients in the “healthy” items, including trans-fats, the 32 grams of sugar in the oatmeal, inferior ingredients… and those 8 grams of whole grains? You’d get the same in a bite or two of that sugary oatmeal.
What do you think? Share your reactions in the comments below!
Did you know it’s National Nutrition Month? The Academy of Nutrition and Dietetics sponsors this annual campaign to focus national attention on making healthy food and lifestyle choices. Time is featuring health tips from ten fitness and health experts, and the National Education Association is providing materials to support teachers’ efforts to instill sound nutritional information in children. Based on the U.S. Department of Agriculture’s nutrition guidelines, the information shared through the media and the government is intended to educate and inspire people to change their lives for the healthier. Do you think it’s a good idea to have resources devoted to a National Health Month? What do you think of the MyPlate nutrition guidelines? How do you feel about the advice from the experts that Time interviewed?
Sound off in the comments below!