From the monthly archives:

February 2010

Trend Alert: The ‘Fifth Taste’ Is Coming On Strong, As More People Say I Want My Umami

by Janet on February 25, 2010

fifthtastecoverMany trend forecasters predict this will be the year of umami — something that Kikkoman and the mushroom folks have been saying for awhile.  This time, I think it’s really true.

Umami (pronounced oo-MAH-mee) is the difficult to define “fifth taste” that joins the classic basic tastes of salty, sweet, bitter and sour.  Best described as savory, brothy, meaty and earthy —  the flavor can be found in foods like mushrooms, Parmesan cheese, asparagus, ripe tomatoes, seaweed, soy sauce and certain fish (including anchovies, sardines and shellfish) and meat –all foods that contain glutamate, an amino acid that imparts the umami taste.  (You can learn more by visiting  Umami Information Center.)

Taking its name from the Japanese words for “delicious” and “essence,” umami was identified in 1908 by a Tokyo chemist Kikunae Ikeda while researching the strong flavors in seaweed broth.  Ikeda was the first to isolate monosodium glutamate, which was the beginning of the commercial use of MSG — the ingredient that now so many people want to avoid in processed foods.

Ironically, people can’t get enough of the natural glutamates that give us umami.  Suddenly it’s cool to claim you’ve got umami.  The Mushroom Council’s brochure declares Umami:  If You’ve Got It, Flaunt It.

And indeed, a lot of people are now flaunting umami.  TrendCentral has done a great job of showcasing how umami has officially inflitrated the food scene.  And click here for an excellent review of the culinary applications of umami.

umamiburger5A traditional hamburger offers a hit of umami, with the combination of ground beef, ketchup and cheese.  But now you can bite into an amped up umami-infused hamburger at a restaurant in Los Angeles called Umami Burger – where you can order the Truffle Burger covered in Italian truffle cheese and truffle glaze, or the Port & Stilton Burger, slathered with blue cheese and port-caramelized onions.  You can find a mouth-watering review of Umami Burger on Serious Eats.

In Croton-on-Hudson, New York, you can visit the Umami Cafe, which offers a bit of umami in every menu item — including Truffled Mac & Cheese, Umami Salad with green papaya and jicama, African Curried Shrimp and Peking Duck Quesadillas.

Mixologists have been having a heyday with umami. At Mazu in San Francisco, you can sip a Black Samurai that offers a shot of umami with its subtle mix of soy sauce and sake. New York’s Apotheke shakes up a Tomato Basil Martini, made with gin, tomato-basilmartinipeppercorns, agave-lime nectar, hibiscus bitters and ripe cherry tomatoes.

Soy sauce is one of the most familiar umami condiments — but you can also get a dose of savory and earthy umami with Asian fish sauce, hoisin, ketchup, Worcestershire sauce and various spices, including curry.

In London you can buy Taste No. 5 Umami Paste, created by London-based restaurateur and food writer Laura Santinni, which contains umami-rich ingredients such as Parmesan cheese, garlic, tomatoes, anchovies, black olives and Porcini mushrooms.  I think it won’t be long before we can buy similar products touting umami flavors.

So, are there any nutritional benefits of umami?  Well, maybe.  Some research indicates that umami-rich foods may increase satiety, or a feeling of fullness to help you eat less.  Umami also packs the flavor that MSG does, so chefs and food manufacturers may use more all-natural umami ingredients to create flavorful products instead of MSG (and with less sodium).  If properly used, umami highlights the sweetness, lessens bitterness and counterbalances saltiness in foods.

Umami may finally be going mainstream.  Even the Next Iron Chef had a Umami challenge.  Even if you couldn’t name it, some of today’s trendy foods are dense in umami — including bacon, meatballs, pork belly, smoked and cured meats, braised short ribs, pad thai, tangy fermented kimchee, nam pla and green tea.  Combining several umami ingredients creates what’s been dubbed the “U-Bomb,” offering an intense umami sensation that’s intensified by various cooking techniques.

I think we’re in store for a flavorful future with the increased popularity of umami.

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Deliciously Healthy Dinners

by Janet on February 23, 2010

keepthebeat coverTo me, a sign of a good cookbook is when you immediately find at least five recipes you can’t wait to try.  A sign of a good “healthy” cookbook is when you don’t know it’s “healthy.”

You don’t get the feel of “diet foods” or see a heavy reliance on artificial sweeteners or fat-free ingredients.  I want to see flavor emphasized as much as fat grams.  I want to see all types of foods included, not a narrow range of “acceptable” items.

I found all of the above with Keep the Beat Recipes:  Deliciously Healthy Dinners, a tremendous new cookbook from the National Heart, Lung and Blood Institute — one of the divisions of the National Institutes of Health.

Yes, this heart-healthy cookbook is published by the government, but don’t let that taint your opinion.  This is truly an outstanding collection of recipes that was developed by chef David Kamen, an instructor at the Culinary Institute of America and Colleen Pierre, a registered dietitian and nutrition journalist.

And best of all…this cookbook, with 75 recipes and beautiful full-color photographs, is only $5.00.  Can you believe that?  You can order your own copy by visiting the NHLBI Web site.

You’ll find delicious and nutritious recipes for family dinners that feature beef (Cocoa-Spiced Beef Tenderloin with Pineapple Salsa), pork (Pork Chops with Warm Cherry Sauce), poultry (Moroccan Chicken Stew With Couscous) and seafood (Red Snapper Provencal).  But there are plenty of meatless main-dishes if that’s what you’re looking for.  Here are a couple that I think you’ll like.

Whole-Wheat Bow Tie Pasta With Puttanesca Sauce

Capers, olives and anchovy paste will make this quick, but rich, sauce a weeknight favorite  bowtie pasta

8    oz. whole-wheat bow tie pasta (farfalle)
2    tablespoons olive oil
1 1/2 cup onion, diced
2    tablespoons garlic, minced or pressed (about 5 cloves)
1/4 teaspoon cayenne pepper
2    teaspoons anchovy paste (optional)
1   can (35 oz.) no-salt added whole peeled tomatoes, coarsely chopped
1   tablespoon capers
8   pitted black olives, each sliced lengthwise into 6 pieces
4   fresh parsley sprigs, rinsed and dried (optional)

In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.  Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes.  Drain.

Meanwhile, in a large nonstick pan, heat olive oil over medium heat.  Add onion.  Cook and stir for 5 minutes, until onion begins to soften.  Add garlic, cayenne pepper and anchovy paste.  Cook and stir another 5 minutes.

Add chopped tomatoes, capers and olives.  Cook and stir until heated through.

Divide pasta among four dinner plates (about 1 1/2 cups each).  Spoon sauce over pasta.  Garnish with parsley if desired.

Nutrition facts per serving (4 servings).  Calories: 342.  Fat: 8 g. Sat. Fat: 1 g. Cholesterol: 9 mg. Sodium: 455 mg. Fiber: 12 g. Protein: 11 g. Carb: 62 g. Potassium: 537 mg.

Edamame Stew

This spicy stew can be frozen for later use, serve over brown rice for a complete meal. edamame stew

1 bag  (16 oz.) frozen shelled edamame
1 can (35 oz.) no-salt-added Italian whole peeled tomatoes with basil, diced into small chunks
2 cups  zucchini, rinsed, quartered and sliced
1 cup yellow onion, diced
1  tablespoon olive oil
1  tablespoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon  ground allspice (or cinnamon)
2 tablespoons garlic, minced or pressed (about 5 cloves)
1 cup  frozen yellow corn
1/4 teaspoon salt
2 tablespoons lemon juice (or 1 large lemon, freshly juiced)
1/2 teaspoon dried oregano

Place frozen edamame in a deep saucepan with just enough water to cover.  Bring to a boil over high heat.  Reduce heat to medium and cover.  Cook for 5 minutes.  Drain and set aside.

While soybeans cook, chop tomatoes, zucchini and onion.  In a large nonstick saute pan, cook onion in olive oil over medium heat until soft, about 5 minutes.  Stir in cumin, cayenne pepper and allspice.  Cook and stir for about 2 minutes.  Add garlic.  Cook and stir for 1 minute.

Stir in the drained edamame, tomatoes, zucchini, corn and salt.  Cover.  Simmer until zucchini is tender, about 15 minutes.  Stir in lemon juice and oregano.  Serve immediately.

Nutrition facts per serving (4 servings). Calories: 285. Fat: 10 g. Sat. Fat: 1 g. Cholesterol: 0 mg. Sodium: 303 mg. Fiber: 14 g. Protein: 16 g. Carb: 40 g. Potassium: 1,227 mg.

Remember, February is American Heart Month.  So it’s a good time to think about your heart.  But these heart-healthy recipes will be no sacrifice.  And that’s how it should be.

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Update: Jillian Michaels Faces Third Lawsuit Over Her Fat-Burning Pills

by Janet on February 19, 2010

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Ok, did I call this one, or what?  I’ve been talking about the troubling supplements from Jillian Michaels for quite awhile.  In my original post, I wrote about my concerns — as well as my disappointment that “America’s Toughest Trainer” is now telling you to pop a pill to burn that fat.  Now it’s coming back to bite her in a major way.

If you’re keeping score at home, this is the third time that Jillian has been sued over her diet pills.  This time there are allegations that they contain a “potentially lethal” blend of ingredients.  I know when I wrote about the first time Jillian was sued, some people left comments that the lawsuit was crazy — maybe so.  It does all come down to personal responsibility.  But I do think this lawsuit helps raise awareness of the problems with these diet pills — especially these so-called fat burners.

In the class action lawsuit filed earlier this week in L.A. County Superior Court, Kathy Hensley claims “The Biggest Loser” trainer “sold her proverbial soul to the devil” by teaming up with the companies that created her fat burner.

Hensley claims Jillian and those companies (Thin Care and Basic Research) failed to disclose that the main ingredients of the “Jillian Michael Maximum Strength Fat Burner” allegedly combine to make a “toxic cocktail.” In the lawsuit, Hensley claims one of the pill’s ingredients — citrus aurantium — is “potentially lethal” and known to cause high blood pressure and serious cardiac problems in certain individuals.

The pills also contain coffee bean extract, guarana and synephrine — so they could definitely keep you jittery all day (but certainly not enough to melt away fat).

Hensley filed the class action lawsuit against Jillian and the pills’ makers, and is suing for less than $5,000. Two lawsuits ago, Jillian issued a statement that claims her pills were vetted by experts and she’s confident she’ll prevail in court.


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Welcome to Detox Nation: We’ve Become a Country Crazy For Cleansing

by Janet on February 17, 2010

martha-vineyard-diet1Detox and cleansing have become a true phenomenon in this country.  I can’t believe how much the concept is picking up steam.

It’s even been a major discussion recently among dietitians — who are divided over the value of detox diets.  In fact, you’ll find a great article in Today’s Dietitian that examines the pros and cons of detox diets.  Al Roker recently did a segment on the Today show featuring a Chicago-based registered dietitian who specializing in detox and cleanses. Some RDs are supportive of this approach — others think it’s not based in science and do not recommend this type of regimen.

I talked to several RDs for my current article in the Chicago Tribune, which looked at the detox trend.  The three dietitians I spoke to for my article are not in the traditional detox camp (a liquids-only routine), but they do see some benefits of a food-based cleanse for certain people — especially as a way to jump-start healthier behaviors. It may simply be a time to eliminate bad habits, focus on real food, retrain taste buds and practice portion control.

One thing is for sure.  The term “detox” is evolving.  It seems to have multiple meanings today — and it’s no longer simply about weight loss.15523653

Check out a copy of my article online, or here’s a reprint:

Chicago Tribune

Detox, a safer approach
Latest diet trend is rife with pitfalls, but there is a saner approach

By Janet Helm, Special to Tribune Newspapers
February 17, 2010

 

The word “detox” was once the domain of drug and alcohol treatment centers. Now it’s the latest in diets.

Detox diet books number in the hundreds, from “Detox Diets for Dummies” to the best-seller “The Fat Flush Plan” by detox devotee Ann Louise Gittleman, who has written several books on the purported benefits of detoxification.

On bookshelves you’ll also find “21 Pounds in 21 Days: The Martha’s Vineyard Diet Detox,” based on a program at a Martha’s Vineyard retreat, which is similar to the trendy detox programs that are popping up at spas throughout the country.

The theory behind detox diets is that our body becomes overloaded with “toxins” from the foods we eat, including additives, preservatives, caffeine and alcohol. Advocates argue that these toxins hang around and cause all kinds of problems — from weight gain, belly bloat and cellulite to dull skin, allergies and tiredness.

Yet some experts say the entire premise is faulty.

“That’s not the way the body works,” said Dr. Pamela Peeke, an obesity specialist and author of “Body for Life for Women.” “Don’t insult your liver. It’s perfectly adept at getting rid of any toxins.”

Nothing we eat — or don’t eat — will speed up the process, she said.

Detox diets also tout the ability to “cleanse,” but Peeke said that’s best accomplished by drinking a lot of water and eating plenty of whole foods rich in fiber, such as fruits, vegetables and whole grains.

Many of the popular detox regimens are liquid-only diets and severely restrict calories, which can lead to muscle loss, warns Peeke. Plus, she said, our liver needs adequate nourishment to do its natural job of detoxification — something that could be compromised if you’re simply slurping lemon water or juice all day.

Other detox diets rely on laxatives or controversial colonics, which can be dangerously dehydrating or lead to electrolyte imbalances, said Dr. Caroline Apovian, an obesity researcher and director of the Nutrition and Weight Management Center at Boston Medical Center.

“These are starvation plans, and they’re doomed to fail,” she said.

Even so, the detox concept seems to be picking up steam. In the last year, there has been a 108 percent increase in foods making detox claims, according to the market research firm Mintel, which predicts detox will be a major 2010 trend in consumer packaged goods.

Lynn Dornblaser, a new products analyst at Mintel, believes the term has a renewed aura of legitimacy and is moving more mainstream.

Perhaps the definition is evolving.

Dawn Jackson Blatner, a spokeswoman for the American Dietetic Association, said “detox” has become a catchall term that could have several meanings. It could refer to detox and cleanse supplements, juice fasts and liquid diets. Or it could simply mean “clean” eating — a phase of cutting out all processed foods, sugar, caffeine or alcohol.

Blatner said that strategy can be beneficial, especially if it helps retrain your taste buds and gets you cooking, but “what you do for a few days can never make up for how you live and take care of your body the (rest) of the year.”

Keri Glassman, a registered dietitian in New York, recommends a four-day “cleanse” in her new book ” The O2 Diet.” She said this initial 1,000-calorie phase helps her clients build confidence and lays the foundation for a new routine.

Glassman said she’s against extreme approaches like the Master Cleanse (the lemonade diet popularized by Beyonce) and other liquid detox diets, but believes a short-term, structured phase that “takes out the junk” can help people get back on track — especially after a time of over-indulgence or erratic eating.

“Sometimes people need a jump-start; it can be very motivating,” she said.

Registered dietitian Cynthia Sass agrees, as long as it’s a “food-based cleanse” and avoids unnecessary and dangerous dietary supplements. She uses a detox-type approach with about half of the clients she works with in her New York nutrition practice.

Rather than easing into a new routine, some people need a defined moment in time to adopt a more dramatic kickoff to a healthier lifestyle, she said. “It’s a way to reboot, or a chance to start over.”

Sass said it can be helpful to start out with a structured and simple plan that’s easy to follow and shop for food.

She said a detox-type approach can be beneficial, as long as it’s done safely. There’s nothing magical about it, but it can be a breakthrough for some people. For starters, it may help them change certain habits, such as getting rid of sugary sodas and drinking water instead.

Even though some of the initial pounds lost may be water weight, Sass said it can be a motivator. One of the reasons people abandon a weight-loss program is because they’re not seeing any results in the beginning, she said. The initial movement on the scale can keep them going.

If you do adopt this type of approach, Peeke said it’s critical to have a reasonable and sustainable plan once you’re off of it. Often, she said, people have no transition, and that’s when they fail.

If you try it

Tempted to follow a detox diet? Experts warn that you do it safely. Keep these points in mind:

  • Eat real food instead of drinking liquids only
  • Avoid laxatives and detox supplements
  • Maximize your calories with natural, whole foods
  • Eat consistently throughout the day, every 3-5 hours
  • Drink plenty of water
  • Be physically active
  • Aim for at least 1,000 calories a day
  • Transition to a long-term approach after five days

Copyright, Chicago Tribune

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It’s the Clock Not the Calories? Curious Claims of The Big Breakfast Diet

by Janet on February 15, 2010

9780761154938Not sure it deserves a second post, but I’m back again talking about The Big Breakfast Diet. I reviewed this new diet book in a previous post.  I really thought this little paperback would just go away.  Now it’s gotten a good review in the LA Times. Really disappointing.  Wouldn’t be surprised if it became the next celebrity-endorsed diet plan.

As I wrote earlier, The Big Breakfast Diet was one of the books included in Time magazine’s list of the 10 most notable new diet books.  And as you can see in this promotional video featuring the author, they’re quite proud of that.  Yes, it was unfortunately included in the list, but it wasn’t THE most notable book of the year.

The author even reached out to me via Twitter, encouraging me to read the book and try it myself.  Yes, I did read the book — I wouldn’t have reviewed it otherwise.  And thank you very much, I’m not abandoning my bowl of oatmeal in the morning to have pizza, donuts, ice cream and cookies for breakfast.

I find several problems with what she’s promoting, but perhaps it’s most disturbing to have her reinforce the concept that “it’s not what you eat that’s important…it’s when you eat it.”  She believes it’s the clock and not the calories that really count.  You can eat whatever you want as long as you’re “in sync.”

See Dr. Daniela Jakubowicz make her case in the video below and let me know what you think.

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Food Trend Alert: Garlic Fades to Black

by Janet on February 12, 2010

Image: Ed Suba Jr., McClatchy-Tribune

Image: Ed Suba Jr., McClatchy-Tribune

The Washington Post declared black garlic the next “it” ingredient.  The Chicago Sun-Times called it the next big culinary wonder, and it was one of the 10 not-so-obvious dining trends for 2010 identified in the Chicago Tribune.  The excitement over black garlic hit a fever pitch after popping up on “Iron Chef America” last year. Most recently, black garlic was the big buzz at the Winter Fancy Food Show, according the The Food Channel.

Indeed, 2010 may be the year of black garlic.

Though aged garlic has been around for centuries in Asia, it has only been catching on with American chefs since 2004 when Scott Kim of South Korea began experimenting with it. He wanted to market black garlic as a super food (who doesn’t want to get in on that trend?) This fermented, aged garlic is the very definition of the fifth taste, umami, and it turns out the heat-curing process creates a high concentration of antioxidants and beneficial compounds.

Kim founded Black Garlic in 2008 and the California-based company is currently the only producer and supplier in the U.S.  You can find black garlic in Whole Foods and other specialty markets or buy it online.  Have you tried it?

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Here’s a look at who’s cooking with black garlic:

  • Steamy Kitchen said she loves the taste:  ”it’s sweet, mild, caramelly and reminds me of molasses.”  She made an amazing looking Black Garlic with Scallops.
  • White On Rice Couple created Black Garlic Noodles, which looks divine.  You’ll also find some incredible photos.
  • Passionate Foodie made a Panko-Crusted Tilapia with Black Garlic Sauce, along with toasted French bread with black garlic butter.
  • Gourmet Fury whipped up beautiful Black Garlic Shrimp Dumplings in Napa Cabbage.
  • Bruce Hill, executive chef and part owner of Bix restaurant in San Francisco is believed to be the first American restaurant to feature black garlic.  Other chefs followed and it soon found its way to Le Bernadin in New York, where you’ll find black garlic in a spiced monkfish dish that was highlighted on Bravo’s “Top Chef: New York.”
  • Charlie Trotter in Chicago calls black garlic one of his top five food finds.
  • Jeremy Fox, executive chef at Ubuntu in Napa, drizzles drops of pureed black garlic on his fingerling potato salad.
  • Jerome Bacle, chef at Courtright’s restaurant in Willow Springs, Illinois, uses it in a snail and oyster champagne stew with almond tarragon butter, as well as in a fricassee paired with pan-seared venison. “I use it most . . . as a garnish but the mild taste of it is excellent in stuffing, in a sauce or even in a salad,” Bacle said in an e-mail to the Chicago Sun-Times. Bacle, like other chefs, says black garlic has sweet notes. He describes its flavor as mild with hints of garlic, dried black Mission figs and caramel.
  • Wilbert Jones, a Chicago-based cookbook author and food product developer who worked for Kraft Foods for a decade, is writing a Southern breakfast and brunch cookbook that will include black garlic in some of the recipes. “One of the recipes I was working on a couple years ago was a risotto, because that’s when truffles were so hot. But, they’re expensive,” Jones says. “For people who can’t afford the truffles, [black garlic] gives it the appearance of truffles with a nice taste.
  • Rick Tramonto of Chicago’s Tru uses black garlic in two ways: in a marinade for mackerel ceviche, and sliced thin as a garnish for seared scallops (where the garlic slivers resemble delicate shavings of black truffle).  Tramonto told Gourmet:  “I love its soft and chewy texture.”

Take a look for yourself…

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It’s a Freekeh Friday

by Janet on February 12, 2010

Freekeh WholegrainI’m back again talking about freekeh.  I know I just wrote about this ancient grain — a unique roasted green wheat that’s native of the Middle East.  But I just had to tell you more.

Since my original post last week, I’ve been in touch with the Australian company Greenwheat Freekeh because I had so many unanswered questions about freekeh — which was an unknown grain that has suddenly taken the country by storm. 

As I wrote earlier, freekeh is emerging as a major trend — it’s showing up on the menus of trendy New York hot spots, praised by celeb-chef Jamie Oliver as his favorite new superfood, and is now available at Trader Joe’s (certainly one indication that this grain is going mainstream).

Indeed, freekeh  may be the next quinoa. which I think currently owns the top spot among the ancient grains.  In my previous post, I was baffled by the claim that freekeh is gluten-free.  How could this be?  Freekeh is wheat — and the protein content of freekeh is even higher than what you’ll find in mature grains of wheat.  Gluten is the protein in wheat.  What gives?

I struck up an email correspondence with the kind folks at Greenwheat Freekeh — which turns out to be the largest global distributors of freekeh. In fact, they say they’re the only company in the world to develop the necessary technology to harvest the soft green wheat using a proprietary modern factory.    This Australian company is also investing in a ton of research on the grain.

It turns out that there may be something to the gluten-free claim.  The company won’t go as far to say that freekeh is void of gluten (or safe for celiacs), but there’s something unique about the immaturity of the wheat when it’s harvested.  The roasting also seems to “denature” the gluten, the company’s managing director Toni Lufti told me.

“Freekeh is not gluten free.  However, because freekeh is harvested early and is subjected to a high temperature burning process, the gluten in the grain is ‘denatured.’  Some research in the Ukraine (not yet published) makes the claim that freekeh is ‘free from normal gluten.’ We are also aware of many people who are allergic to wheat and gluten who have consumed freekeh without either adverse or allergic reaction but this is NOT scientific evidence and Greenwheat Freekeh does not make any such claim….If freekeh is ever proven to be OK for consumption by celiacs, it will be one of the best discoveries ever.”

I find that rather amazing.  Had no idea.  Other research by the company has shown that the early harvesting of the wheat offers several nutritional advantages. (Click here for the  nutritional attributes of freekeh.) 

  • Freekeh retains more protein, fiber, vitamins and minerals compared to traditionally processed wheat.   Freekeh contains four times the fiber content of brown rice.
  • Unlike mature grains, freekeh is rich in lutein and zeaxathin — important phytonutrients for eye health. 
  • The grain also appears to act as a prebiotic, fueling the growth of healthy bacteria in our digestive tract.
  • Additionally, freekeh is considered to have a low glycemic index and is high in “resistant starch,” which is a hot area of research right now.  Some studies indicate that resistant starch (which acts more like a fiber than a carbohydrate) may play a role in weight management. 

And someone who may attest to the weight management benefits of freekeh is Bonnie Matthews, who lost  130 pounds eating Greenwheat Freekeh.  She talked about her journey on the Dr. Oz show, and is now featured on his web site as a “wellness warrior.”  You’ll find some of her freekeh recipes on the site.

Here’s a collection of other freekeh recipes to try:

Bulgur and Freekeh Pilaf with Roasted Butternut Squash, Feta and Parsley – Not Eating Out in New York
Freekeh Salad – Taste Book
Freekeh, Almond and Baby Spinach Salad – Stone Soup
Freekeh With Chickpeas and Mushrooms – Wild Thyme Kitchen
Freekeh With Chicken and Pine Nuts – Hommus & Tabbouli
Mushroom Casserole with Freekeh – The Kitchn
Beef and Freekeh Soup – Simmer Down!
Freekeh Burgers – Greenwheat Freekeh  
Freekeh Garbanzo Pilaf – Kitchen Caravan
Roasted Green Wheat with Chicken – Taste of Beirut
Sorrel-Freekeh Tabouli – Robin Asbell’s The New Vegetarian 
Freekeh Salad with Sweet Potato and Preserved Lemon – The Atlantic 
Freekeh Vegetable Pilaf – Health Nut
Freekeh Salad – Greenwheat Freekeh 
Roasted Cauliflower Salad with Freekeh and Fried Prosciutto – Stacey Snacks  
Freekeh Salad

Freekeh Salad

This young, green grain is not only a nutrient powerhouse, it appears to be truly “green” as well.  Tony Lutfi at Greenwheat Freekeh told me…

“…producing green grains is better for farmers and the environment.  In the case of the farmer, it reduces risk (no need to worry about end of season rain, too much rain or not enough for the grain to finish) and reduces costs (no need to spray chemicals to avoid end of season pests and in some cases no need for fertilizers).  All of this means better margins for the farmer and a healthier environment.”

Tony told me the company is attempting to transfer their production technology to the U.S.  I’m certainly looking forward to that!  For now, it looks like the U.S. distributor for Greenwheat Freekeh is Ceres Organic Harvest, Inc. based in St. Paul.    You can also find varieties of freekeh in natural food stores and Middle Eastern markets.  Although Tony told me that Greenwheat Freekeh is guaranteed to be 100% natural with no additives or preservatives, and processed using very high standards.  He said traditional production (used in the Middle East) may result in grains contaminated with stones — that’s why many of the traditional recipes call for careful rinsing of freekeh. 

I hope you’ll see if you can find freekeh in your area and let me know what you think.  Would love to have you send me your freekeh recipes too!

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Jillian Michaels Sued Over Diet Pills

by Janet on February 11, 2010

jm-calorie-controlOK, so you know how I feel about Jillian Michaels getting into the diet pills business.

Now maybe she’s regretting that decision.  The Associated Press is reporting that the “Biggest Loser” trainer has been sued for alleged false advertising by a woman who claims she was duped into buying her diet supplements.

Christine Christensen of Lake Elsinore, Calif., is seeking a class-action lawsuit that claims she bought a product called “Jillian Michaels Maximum Strength Calorie Control” last month and that it has failed to lessen her appetite or cause her to lose weight as advertised.

Michaels’ picture and endorsement appear on the packaging, touting her as “America’s Toughest Trainer.”  The product and Web site advertising include the claim:  “Two Capsules Before Main Meals and You Lose weight….That’s It!”

I do think it’s irresponsible to make anyone believe that this is all you need to do to lose weight.  Really, that’s it?  She goes on to say “…when you take this compound before main meals, you eat less…but the best part is, you won’t even know it.  What could be simpler!”

And what is it about the $39.99 bottle of pills that will really do the trick?  The pills include a “proprietary blend” of :

  • yerba mate (leaf) extract
  • guarana (seed) extract, standardized to 10% caffeine
  • damiana (leaf) extract
  • coffee (bean) extract – standardized to 70% natural caffeine
  • ginger (root) powder
  • kola nut (seed) extract – standardized to 12% caffeine
  • white willow (bark) powder
  • cocoa (seed) extract – standardized to 4% theobromine
  • jujube (seed) extract
  • shisandra (fruit) extract
  • Chinese skullcap (root) extract – standardized to 30% flavones as baicalin

To me, this is simply a massive dose of caffeine with a bunch of stuff that may sound good.

“Ms. Michaels knows better — taking two pills before eating does not miraculously cause weight loss,” the lawsuit states.  Christensen’s suit seeks unspecified damages that are not expected to total more than $5 million, according to AP.  Her filing states she has “struggled with weight loss her entire life” and bought “Calorie Control” because of Michaels’ endorsement.

You may debate the merits of class action lawsuits like this, but it is troubling that a lot of people are taking the advice of Jillian Michaels because they trust her — and they’re being mislead.  Of course, nothing you pop in your mouth is going to melt away pounds without any effort.   And nothing in these pills will likely even curb your appetite. 

It’s a shame that these pills can make these claims — put it’s a double shame that “America’s Toughest Trainer” is trying to convince people that these claims are true.

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Let’s Move America!

by Janet on February 9, 2010

logo_letsmoveToday was a momentous day.

President Obama signed an executive order creating a first-ever task force on childhood obesity and the First Lady Michelle Obama unveiled a new nationwide campaign to combat childhood obesity called Let’s Move.  You can learn more by visiting the Let’s Move web site and watching this video of Mrs. Obama discussing her signature project.

I wish I could have been in the audience today, but I did catch Mrs. Obama’s interview this morning with Robin Roberts on Good Morning America. She made it clear that with Let’s Move, she’s not trying to tell America what to eat, and she has no intention of becoming “the food police.”  In this video below of her announcement, she wisely says there’s a place for cookies, ice cream, burgers and fries.  It’s about balance and small changes — like replacing soda with water or skim milk.

The goal of Let’s Move is to bring together families, schools, private industry and government to make healthy living easier.  It’s about helping parents make healthy family choices.  Mrs. Obama outlined four broad ways the Let’s Move initiative will achieve its bold goal of eliminating the childhood obesity epidemic within a generation.

  • Healthier choices. Provide support to parents by offering tools and information they need to make healthier food choices for their families. The Let’s Move Web site contains a wealth of information about healthy eating, shopping and cooking — along with useful links.
  • Healthier schools. Encourage healthier food in schools through the reauthorizing the Child Nutrition Act, which supports the National School Lunch Program, and other strategies to help create healthier school environments.
  • Physical activity.  Increase physical activity among our nation’s youth (60 minutes of active and vigorous play every day), which includes modernizing and increasing participation in the President’s Physical Fitness Challenge.
  • Accessible & affordable healthy food. Make  healthy food accessible and affordable in every part of the country by eliminating “food deserts” in rural and urban areas. Check out the amazing new Food Environment Atlas that gives a state-by-state look at the location of food deserts and other indicators of how communities are accessing healthy food.

Here’s what others had to say today about Let’s Move:

Obama Foodorama
Rudd Sound Bites
New York Times
New York Times The Caucus

Here’s how you can connect with Let’s Move:

Facebook
YouTube
Let’s Move Blog

I think it’s important to show support for an effort like this.  It’s easy to be critical or cynical, but it’s going to take us all working together to make a difference.  As Mrs. Obama said, “it won’t be easy, and it won’t be quick, but we know the answers….We can decide to solve this problem.”

I agree. So let’s move!

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Now Donald Trump Wants to Give Us Advice on Children’s Nutrition?

by Janet on February 9, 2010

THE APPRENTICEIf you’re a regular visitor, then you know how I feel about The Trump Network’s dietary supplements.  Not a fan. 

Well now the multilevel marketing company is getting into children’s nutrition.  The new business is called Snazzle Snaxxs. 

“Snacks and drinks that will help your kids, not hurt them.” 

You can view the entire sales pitch on SlideShare.  Or click here for a copy of the sales brochure.   These new snacks include BBQ seasoned and Sour Cream and Onion Snazzle Twissters, chocolate bars called Snazzle Barzzs, Cinnamon Apple Protein Puffs (a non-whole grain cereal called Snazzle Puffs), and a variety of fortified beverages, including a grape drink and chocolate vitamin drink (called Snazzle Stixxs and Snazzle Paxxs).  Looks like kids are supposed to eat up to 7 of these snacks a day — “replacing the bad food with the scientifically designed nutrition in great-tasting Snazzle Snaxxs.”

The Snazzle Snaxxs starter kit — one box each of the 11 different products — costs a whopping $248.  You do get a shaker to mix up the drinks and a copy of Dr. David Ludwig’s book “Ending the Food Fight.”   The book is the best thing in the kit.

You would think by the way the brochure is worded that Dr. Ludwig — an esteemed expert in childhood obesity at Children’s Hospital Boston– has granted his blessing on the products.  That couldn’t be further from the truth.

I contacted Dr. Ludwig by email and he confirmed that he is NOT endorsing these products.  He is NOT working with The Trump Network and is NOT not receiving any compensation from the company.  In fact, these are exactly the types of products that Dr. Ludwig is trying to get kids to avoid.

“Nutritionally speaking, our kids have gotten in with the wrong crowd,”  Ludwig writes in Ending the Food Fight.  ”Instead of eating foods that nourish them and help them maintain a healthy weight, they have befriended fake food.”

Well, I don’t know anything more fake than these Snazzle Snaxxs.  Yes, they may attempt to add in nutrients, along with some odd enhancements — such as dried broccoli and onion in the grape drink.  But these products are far from real food.  They even try to get their candy bar to look good.  They compare the nutrition information to a candy bar nearly twice the size (of course your bar looks like it has fewer calories and sugar — it’s SMALLER).  And here’s a look at the hefty ingredient list:

Protein blend (whey protein isolate, soy protein isolate, hydrolyzed gelatin, casein, calcium caseinate, whey protein concentrate, milk protein concentrate), sugar, fractionated palm and palm kernel oil, organic cane sugar, maltitol syrup, cocoa powder, glycerin, unsweetened chocolate, water, natural flavors, sunflower oil, enriched flour, mono- and diglycerides, modified milk ingredients, milk mineral concentrate, soy lecithin, fructooligosaccharide, vanilla extract, maltitol, pectin, salt, sodium bicarbonate, sodium phosphate, sodium citrate, carrageenan, sunflower lecithin.  

The Trump Network is gearing up for a major blitz to entice parents into buying these foods for their kids.  You can read more by visiting the blog created by the clinical director of The Trump Network, a naturopathic physician named David Maccallan.

I am not writing this article because I’m vehemently opposed to multilevel marketing (as I’ve been accused by some of the Trump distributors).  It’s the products themselves.  I don’t care how these snacks are being sold, I just don’t want parents to think that they’ve found the answer to improving the diets of their children. 

These are expensive products, fake products and not what we need.  Let’s help parents make smart, affordable choices for their kids — with an emphasis on whole foods, naturally nutrient-rich foods.  Let’s hope parents will get their nutrition advice from qualified health professionals, including registered dietitians, instead of distributors who are financially motivated to move up in the pyramid.

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