Monday, December 31, 2012

Pasta Taste Test

As part of a recent cooking demo, I decided I would do a taste test of of the so-called ‘better for you pastas’. Now in all honesty, I do not believe that pasta, or carbohydrates in general, is what is making Americans fat, so it is hard for me to sit around and berate pasta as the end-all enemy. However, people do eat far to much pasta far to often and so one can speculate that they are consuming a huge number of calories which aren’t nutrient dense, and that this is where the problem truly lies. Never fear Americans, our savvy Capitalist companies have found the answer with value added pastas. Now of course it depends on what you are looking for; high fiber, high protein, high vitamins, whole wheat taste, whole wheat without the whole taste - the options seem endless, so we put 3 different kinds to the test: Barilla Plus, Ronzoni Smart Taste, Barilla White Fiber. Experiment Disclaimer: I bought each brand in a different shape so it was easy for me to identify what was being taste tested – there may be people in the tasting pool who are discriminatory towards certain shapes.


About 3/5 of the audience liked the Barilla Plus (yellow box) the best. They commented that it had a nice texture and wasn’t overly ‘wheaty’ or ‘grainy’ but that it did have a slightly different taste from regular pasta which wouldn’t compromise the taste of sauces.
The rest of the audience liked the Ronzoni Smart Taste (which is my favorite of the 3 as well). It is the same color and texture as regular pasta, though it can be overcooked more easily then regular pasta can be. The people who did not like the Smart Taste, said that it was to soft, thus they must be true aldente pasta lovers!
No one (except 1 staff member) liked the Barilla White Fiber. They found to soft, mushy, and without texture. The White Fiber is the newest of the three products and it definitely has some tweaking to go before it becomes a consumer favorite. It easily breaks down in the pot and in your mouth, probably because the added fiber makes the shape of the pasta very delicate once it has started absorbing water, and the nature of granulated fiber (think Metamucil) is to absorb water and dissolve - not something that is super sexy for pasta.

What’s the moral of my story? If you are going to eat pasta less then 1x/week and not a lot of it, just buy the regular/real stuff. If you are concerned that you will go overkill with your portions, buy the fresh pasta, it is a little denser and people tend to eat a smaller portion of it because it sits heavier in the stomach.

Happy Cheesing!

Monday, December 24, 2012

Baked Brie

This is always a crowd pleaser at parties/gatherings, and it makes you look like a fantastic cook, but baked brie is super simple and will take you 5 minutes to put together and about 15 minutes to bake.

*1 wheel (or wedge depending on how many people you will be serving) French Brie (I actually buy mine at Costco – GASP – because the local grocery only usually has Presidente, but you might be able to find a high quality triple cream brie in your local grocery or cheese shop.
*Phyllo dough – about 6-8 sheets
*Jam – I prefer Rosepetal, Apricot or Lingonberry but raspberry or spiced pear would be wonderful as well
*Butter – 1 tablespoon, melted

1. Thaw the roll of phyllo dough (while still wrapped or it will dry out). When soft, open packaging and unroll the whole thing.
2. Place large spoonful of jam down on the dough and spread around until roughly the size in diameter of the cheese.
3. Unwrap cheese and carefully shave off the rind on the sides and top. If you don’t get it all that is ok, it does not taste bad
4. Place cheese down on dough, shaved side to jam. Then take up about 6-8 sheets of the dough and wrap them over the bottom of the brie like you were wrapping a present. I usually roll the rest of the dough back up, place in ice box and use within a week for something else.
5. Flip brie over and place jam side up in baking dish. Pour melted butter over the top and bake in oven at 350 degrees for about 15 minutes, once the top starts to brown your brie is finished!

Serve with cracker, pear and apple slices.

Enjoy!

Tuesday, December 11, 2012

White Bean and Cauliflower Alfredo

We made this recipe at support group the other night and put it over spaghetti squash - BIG HIT! So I thought I would share it for all those who could not make it that night. Thanks to Paul for the demo (I did soup-up your recipe a bit, hehe)!

1 sweet onion, chopped
1 clove garlic, copped
1 15oz can cannellini beans
2 tablespoons olive oil
1 cup skim milk
1 cup cauliflower florets
½ cup marscapone cheese
Salt and pepper as needed

1. Put on a small pot of water at high heat until water reaches a boil, add cauliflower and cook until very tender
2. Heat olive oil in sauté pan, add onion and garlic and cook until translucent.
3. While onions are cooking, strain and rinse beans. When onions are cooked add beans to pan for 2-3 minutes to heat.
4. Remove cauliflower from water and place in blender. Add onion and beans. Pulse the blades a few times, then add milk and blend until smooth. Then add marscapone and blend until incorporated. Season with salt and pepper.
5. Spoon over pasta or spaghetti squash

ENJOY!!

Thursday, November 29, 2012

New study released on High Fructose Corn Syrup and Diabetes

Public release date: 27-Nov-2012
Contact: Leslie Ridgeway lridgewa@usc.edu
323-442-2823

University of Southern California - Health Sciences USC, Oxford researchers find high fructose corn syrup-global prevalence of diabetes link International analysis finds that countries using high fructose corn syrup in their food supply have a 20 percent higher prevalence of type 2 diabetes

LOS ANGELES AND OXFORD, U.K.— A new study by University of Southern California (USC) and University of Oxford researchers indicates that large amounts of high fructose corn syrup (HFCS) found in national food supplies across the world may be one explanation for the rising global epidemic of type 2 diabetes and resulting higher health care costs.

The study reports that countries that use HFCS in their food supply had a 20 percent higher prevalence of diabetes than countries that did not use HFCS. The analysis also revealed that HFCS's association with the "significantly increased prevalence of diabetes" occurred independent of total sugar intake and obesity levels.

The article, "High Fructose Corn Syrup and Diabetes Prevalence: A Global Perspective," is published in the journal Global Public Health.

"HFCS appears to pose a serious public health problem on a global scale," said principal study author Michael I. Goran, professor of preventive medicine, director of the Childhood Obesity Research Center and co-director of the Diabetes and Obesity Research Institute at the Keck School of Medicine at USC. "The study adds to a growing body of scientific literature that indicates HFCS consumption may result in negative health consequences distinct from and more deleterious than natural sugar."

The paper reports that out of 42 countries studied, the United States has the highest per capita consumption of HFCS at a rate of 25 kilograms, or 55 pounds, per year. The second highest is Hungary, with an annual rate of 16 kilograms, or 46 pounds, per capita. Canada, Slovakia, Bulgaria, Belgium, Argentina, Korea, Japan and Mexico are also relatively high HFCS consumers. Germany, Poland, Greece, Portugal, Egypt, Finland and Serbia are among the lowest HFCS consumers.

Countries with per capita consumption of less than 0.5 kilogram per year include Australia, China, Denmark, France, India, Ireland, Italy, Sweden, the United Kingdom, and Uruguay. Countries with higher use of HFCS had an average prevalence of type 2 diabetes of 8 percent compared to 6.7 percent in countries not using HFCS.

"This research suggests that HFCS can increase the risk of type 2 diabetes, which is one of the most common causes of death in the world today," said study co-author Professor Stanley Ulijaszek, director of the Institute of Social and Cultural Anthropology at the University of Oxford.

The article proposes that this link is probably driven by higher amounts of fructose in foods and beverages made with HFCS. Fructose and glucose are both found in ordinary sugar (sucrose) in equal amounts, but HFCS has a greater proportion of fructose. The higher fructose content makes HFCS sweeter and provides processed foods with greater stability and better appearance because of the more consistent browning color when foods made with higher fructose are baked.

In a previous related study, the authors found that the fructose content in some U.S.-produced soft drinks, especially the most popular, was about 20 percent higher than expected, suggesting that some manufacturers might be using HFCS with more fructose than previously estimated. Such differences could "potentially be driving up fructose consumption in countries that use HFCS," the researchers said. The study notes the difficulty in determining the actual amount of fructose in foods and beverages made with HFCS because of "a lack of industry disclosure on food labels."

Growing evidence reveals that the body metabolizes fructose differently from glucose. Among other things, fructose metabolism occurs independently of insulin, primarily in the liver where it may be readily converted to fat, which likely contributes to non-alcoholic fatty liver disease, a condition on the rise in Hispanics in the U.S. and Mexico.

"Most populations have an almost insatiable appetite for sweet foods, but regrettably our metabolism has not evolved sufficiently to be able to process the fructose from high fructose corn syrup in the quantities that some people are consuming it," said Ulijaszek. "Although this syrup can be found in many of our processed foods and drinks, this varies enormously from country to country."

The U.S. is the single largest consumer of high fructose corn syrup. By the late 1990s HFCS made up 40 percent of all caloric sweeteners and was the predominant sweetener in soft drinks sold in the U.S. However, since 2008, exports of HFCS from the U.S. to Mexico increased "exponentially" after trade restrictions were removed, the researchers said. They call for updated public health strategies requiring better labeling of fructose and HFCS content in processed foods.

To explain the varying degrees of HFCS consumption in the European Union, the researchers note that trade and agricultural policies set quotas for HFCS production, and while some countries, such as Sweden and the U.K., do not take their assigned quotas, other countries, such as Hungary and Slovakia, are able to purchase extra quotas from countries that do not accept them. The findings of the paper thus have important implications for global trade policies that may affect public health.

"If HFCS is a risk factor for diabetes—one of the world's most serious chronic diseases—then we need to rewrite national dietary guidelines and review agriculture trade polices," said Tim Lobstein, director of policy for the International Association for the Study of Obesity. "HFCS will join trans fats and salt as ingredients to avoid, and foods should carry warning labels."

Article cited: Goran, M., Ulijaszek, S. and Ventura, E. (2012). High fructose corn syrup and diabetes prevalence: A global perspective. Global Public Health. Published online Nov. 27, 2012.

Background Information: Sources of data in the ecological analysis include the Global Burden of Metabolic Risk Factors Collaborating Group (BMI), International Diabetes Federation Diabetes Atlas (prevalence) and the FAOSTAT, a statistical

Monday, November 26, 2012

Pumpkin Mushroom Risotto

I threw this recipe together on Orphan Thanksgiving - note to self - you have to remember how much rice expands, I'll be eating risotto for weeks (don't worry I froze the leftovers so I won't expire from food poisoning!!) I have cut the amount I made in half which is a much more manageable amount especially if it will be the main item.

3 cups Arborio Rice
3 cups mushroom stock
3 cups vegetable stock
water (as needed)
8oz crimini mushrooms, sliced
2 cloves garlic, chopped
1 cup chopped sweet onion
2 tablespoons olive oil
1 teaspoon fresh thyme
salt and pepper
1 pint pumpkin puree (unseasoned/unspiced - I had frozen fresh pumpkin puree from some pumpkins I had picked up at the local farm, but you can also get this at the store in a can - you could also substitute butternut squash if you can't find pumpkin)
1/2 pint marscapone cheese (1 cup)

1. Heat the olive oil in a 4-quart stock pot over medium low heat. Add garlic, onions and cook 5 minutes to let them start to get soft, then add mushrooms and cook until mushrooms have lost most of their moisture, about 10 minutes. In a separate pot, heat the broth to simmer.
2. Add pumpkin to the mushrooms and stir for about a minute, then add rice and stir for another minute. Season with pepper (do the salt at the end as the broth might make the dish very salty). Add warm stock by the 1/2 cupful to rice, making sure to stir mixture until broth is completely mixed. You will need add another cup of broth about every 2 minutes until rice has fully bloomed (or is fully soft - no bite to it, this might take 40-50 minutes) so keep your eye and attention on the pot - being sure to scrape the bottom as you are stiring. If you run out of broth start to use warm water but the 1/2 cupful.
3. Once the rice is fully cooked, stir in fresh thyme and marscapone cheese and mix until fully combined, you probably won't need more salt, but if you feel you do, add it now.

Enjoy!

My peeps in the News

Our miracle kid - featured on the news last week!

Adrian Price

Monday, November 12, 2012

White Fish Veracruz-ish Style

You could make this dish with any white fish that you like. I used haddock but if you find barramundi, pollack, cod, sea bass, snapper or tilapia it would work just as well!

4-4oz fillets
2 limes
2 T olive oil
1 medium onion (sweet works best or vidalia), chopped
4 garlic cloves
1-14oz can chopped tomatoes (remember to get a can without added sugars!), drained
1/2 cup green olives, pitted and sliced
1 T capers (optional - I don't really care for capers so I don't use them)
3 jalapenos, (also optional), diced
3 sprigs fresh thyme, leaves removed from stem
3 sprigs fresh oregano, leaves removed from stem
1 cup fresh baby spinach
salt and pepper

1. Preheat oven to 350 degrees.
2. Place fish fillets in a baking dish, drizzle with olive oil and squeeze the juice of the limes over the top, sprinkle with some salt and pepper. Cover dish with foil and place in oven to bake for 7-10 minutes (timing will depend on thickness of fish: if you have fillets that are thin like flounder you may want to cook for only 5 minutes, it they are about 3/4 - 1" thick you want to cook 10-13 minutes)
3. Heat a saute pan on the stove top with a drizzle of olive oil (about 1 teaspoon) over medium heat. Add onion and garlic and let cook until soft about 6-7 minutes.
4. When onion and garlic are soft and fragrant, add tomato, olives, capers and jalapenos (if using) and spinach. Stir to combine and let cook until spinach is starts to wilt. Remove from heat.
5. Remove fish from oven after 10 minutes. Uncover (careful the steam will quickly want to escape and can burn!). Spoon all of the tomato mixture over fish fillets. Sprinkle thyme and oregano over top. Put fish back into oven to cook 3-5 minutes (this depends on how thick your fish is and how close to being cooked it was when you removed from oven).

Enjoy!

Weight of the Nation

For anyone who didn't get to see the HBO special: Weight of the Nation - here is the link, courtesy of Miriam & Lifespan.

Weight of the Nation

It runs about 50 minutes. ENJOY!

Thursday, November 1, 2012

Bariatric Surgery Tops the Cleveland Clinic List of Medical Innovations

The Cleveland Clinic (OH) released its yearly list of the top 10 medical innovations for improving patient care. Bariatric Surgery topped the list, not because its new, but because its results have shown that it should be used sooner in the treatment of obesity and not as a last result for comorbidity resolution. Also, for the first time legislation actually made the top 10 cut!

To read more:

Cleveland Clinic News Release

Friday, October 26, 2012

La Camelia - Go Armenian or go home

Hidden at 92Waterman St in East Providence is a tiny brick building with 5 parking spaces, it houses an Armenian couple and their immensely flavorful cooking. Kevor (George in English) and his wife came to the USA in 1976 and, after urging from their friends, they opened La Camelia in 1981. While their business is largely catering, they do have about 16 seats and are very busy on Friday and Saturday nights. I went on a Thursday with my friends and we were the only three there, which made the experience all the more amazing as Kevor sat right down with us during the meal and we all discussed Armenian culture and their journey to this country.

Everything on the menu brought memories of my grandmother's house flooding back. I was excited to be there, yet skeptical to try anything she had made before for me. I didn't want to be disappointed by an off flavor, meat that was overcooked or pilaf that wasn't soft and buttery. After ordering a round of appetizers including yelangee (grape leaves stuffed with rice with vegetables, they came warm and the aroma of allspice wafted into your nostrils), a Lebanese bean dish with olive oil and onions, and an Armenian string cheese platter with raw vegetables of carrots, cucumbers and radishes, Kevor insisted on making us a specialty platter instead of us ordering entrees. We all eagerly agreed as my Irish friends were so tickled by the Armenian string cheese and beans they could hardly wait to see what he cooked up. At this point I snuck off to the restroom and found Kevor and his wife hard a work side by side in the kitchen hunched over the wood fire grill. 'How cute is this?' I thought to myself, just like being at home (except who are we kidding, this Kevor is indeed a progressive Armenian man because cooking is definitely woman's work in that culture!)

What he brought was a large platter of pilaf and grilled vegetables (green and red peppers, small onions, tomatoes) topped with Losh Kebabs (ground meat patties - these were lamb, seasoned with parsley, onion and bell peppers) and Shish Kebabs (both chicken and fillet mignon).

In an Armenian house when you eat these types of food, you take a piece of warm Syrian bread (similar to pita or lavash) and put the meat on and some pilaf and then take a grilled tomato and smush is down on top so the juices run all over the meat and rice. The losh kebabs (which have always been a favorite of mine) were spot on, just as I remembered, and the beef was just as well prepared. The pilaf was delicious with pine nuts and browned vermicelli and was reminiscent of Grandma's Monday-Saturday pilaf when she cooked it with chicken broth instead of butter, yummy indeed. The house made yelangees were also wonderful. I am not used to them being served warm but I liked them that way very much.

We all left full but as my friends remarked, "I am so full, but I don't feel bad. That food was so light that you can feel full and not sick. AMAZING!"

La Camelia gets an A+ for sure, not just in taste, but atmosphere (Armenian music playing in the background), authenticity, and friendliness. The proprietors are so proud of their food and they really want you to enjoy the experience of their homeland.

Thursday, October 25, 2012

TIME TO CHECK IN ON THE CHECKUP:

This article came across my desk, if you are brushing up on your healthcare reform policy before the election take a look - Enjoy!

TIME TO CHECK IN ON THE CHECKUP:

Thirty million additional Americans may have access to health insurance in 2014 // New care models are changing the doctor-patient relationship // America may face an extreme shortage of physicians by 2020 // Will the annual physical survive another decade?

The End of the Physical?
By Linda Keslar // Photographs by Brian Finke // Fall 2012

As the head of a Florida advertising and public relations firm, Colleen Chappell, 46, has long viewed her health as a company asset. She exercises regularly, eats nutritiously, keeps her weight down—and always has an annual physical examination. “I’m religious about it,” Chappell says. The head-to-toe exam is supplemented by blood work and screenings including a Pap smear and a mammogram.
One in five American adults takes Chappell’s approach, seeing a physician every year, and an annual exam remains the most common reason for consulting a primary care doctor. Yet there’s little evidence to demonstrate the value of a yearly checkup, and no major U.S. health organization recommends one. “Many people just embrace this belief that seeing your physician every year is a good idea,” says Ateev Mehrotra, assistant professor of medicine at the University of Pittsburgh School of Medicine and a policy analyst at RAND Corp.

One reason for regular visits—to make sure patients get health screenings—has become less important in recent years as expert groups conclude that many tests can be skipped or done less frequently. The U.S. Preventive Services Task Force, which reviews evidence and issues guidelines, now recommends that mammograms for most women begin at age 50, and then be done every other year. (Others, including the Mayo Clinic and American Cancer Society, call for mammograms every year or two for women in their 40s and annually for those in their 50s and older.) The task force and professional societies such as the American College of Physicians have endorsed discontinuing several other tests and procedures typically done with an annual physical.

Still, to many physicians, the annual checkup has a value beyond detecting illness, helping them bond with patients while updating health histories, determining what screenings are needed and providing counseling. “It’s a way for physicians to gain the trust of their patients,” says Barron Lerner, a professor of medicine at New York University Langone Medical Center. “When I do a complete exam, I know my patient inside and out.” Studies have shown that patients also appreciate having a thorough examination.

While arguments about the annual physical are nothing new, the debate will become more urgent in 2014, when the U.S. Patient Protection and Affordable Care Act is slated to add an estimated 30 million insured patients to the nation’s roster. That influx, when many primary care doctors are stretched to capacity, could further alter where and whether people receive yearly exams. Many may opt for retail clinics, typically staffed by nurse practitioners, or they could become part of a “medical home,” a team approach that also makes extensive use of non-physician caregivers.

“What we think of as the annual physical lies at the intersection of all of this,” says L. Ebony Boulware, associate director of the Welch Center for Prevention, Epidemiology, and Clinical Research at the Johns Hopkins University School of Medicine in Baltimore. “There are a lot of unanswered questions about what aspects of it are useful, including the frequency.”

The notion of an annual physical goes back at least to ancient Greece and Rome, and though it fell out of favor for some 400 years beginning in the late Middle Ages—physician-scholars then felt that poking and prodding a patient was beneath them—it made a comeback in the late eighteenth century. Aided by scientific theories of disease and new technologies such as the stethoscope, physicians sought to learn as much as possible about the internal state of the body, and in 1861, British physician Horace Dobell identified components of a physical—a patient’s personal history, a meticulous exam and lab tests for detection and diagnosis—that persist today.
In the United States, medical historians generally point to June 7, 1900, at the American Medical Association’s 51st annual conference, as a turning point. George Gould, a Philadelphia physician, offered a new, enduring definition of a doctor’s role—as someone who can tell patients they have a problem before they know they’re sick—and he cast the comprehensive periodic exam as the mechanism for uncovering medical issues. “It is in the catching sight of the forerunning indication of disease, the symptom of a symptom, the functional beginning of organic abnormalism, that a large deal of progress lies,” he said.

In 1922, the AMA officially endorsed the idea of regular exams, and other medical societies across the country soon offered support.

Corporations began advocating annual exams for workers, and after the Second World War, an increasing focus on health screening, particularly for cancer, made a yearly checkup seem all the more crucial.

Yet just as the popularity of the annual physical was rising, doubts about its effectiveness were heard. In 1975, a study in the Journal of Family Practice noted that there was scant scientific basis for a yearly exam and recommended that it be replaced with less frequent visits tailored to age, gender and risk factors. A Canadian task force came to a similar conclusion, and major medical groups revised their guidelines.

Healthy adults under 40, according to the AMA, could safely go five years between exams; older patients, every three years.

Soon, the U.S. Preventive Services Task Force weighed in. In 1989 (with an update in 1995), after reviewing more than 6,000 studies of more than 200 interventions often performed with an annual exam, the task force graded each test or procedure. The group found little value in routinely ordering blood work, thyroid checks, urinalysis, electrocardiograms and treadmill tests. According to the USPSTF, an annual comprehensive history and head-to-toe physical were no longer strongly recommended for healthy adults.

Instead, the group now suggests periodic checkups tailored to a patient’s risks. Guidelines call for blood pressure screening that begins at age 18, cholesterol screening for men starting at 35 and for women at 45, and ongoing monitoring of patient weight. Colon cancer screening should start at age 50, and physicians should also screen patients for tobacco use, depression, alcohol misuse and obesity.

Younger women should be screened for chlamydia, and breast cancer screening should start by age 50. And USPSTF guidance continues to evolve. “Our recommendations are based on science, not expert opinion,” says Michael LeFevre, vice chairman of Family and Community Medicine at the University of Missouri and USPSTF co-vice chairman—and when new evidence is found, guidelines may need to be changed.

There has been growing concern, for example, about false positives, erroneous test results that worry patients and may lead to expensive, unnecessary treatment and radiation exposure. That’s why the task force called for later, less frequent mammograms, and why it announced that PSA testing, for prostate specific antigen in men, does more harm than good. The USPSTF cited a lack of evidence that the test reduced prostate cancer mortality and noted that high readings often resulted in needlessly aggressive treatment and side effects such as impotence and incontinence. Yet insurance companies continue to pay for the PSA test, and the American Urological Association still recommends a first-time test at age 40, with the schedule of follow-up testing to be determined on an individual basis.

While the expert consensus may be that the annual exam isn’t needed, many patients still want one, and doctors are happy to oblige. In a 2005 study published in the Annals of Internal Medicine, the majority of physicians surveyed in Boston, Denver and San Diego continued to perform the exams, in part because exams helped build relationships with patients. Many physicians also said physicals helped them detect illness before symptoms appeared, and that they often ordered blood tests, urinalysis and other tests primarily because their patients expected them.
The physical does seem to help ensure that patients receive cholesterol screening, gynecological exams, Pap smears and fecal occult blood testing, a test used to diagnose colorectal cancer, according to a review by Ebony Boulware and other researchers in the 2007 Annals of Internal Medicine. Looking at two dozen studies of the annual exam, the researchers also found that seeing the doctor regularly seemed to ease patients worries about their health, though it had less impact in encouraging patients to lose weight, get blood pressure under control and go for mammograms, or in helping physicians detect disease.

Whatever benefits the physical does provide may come at too high a price, however. In another 2007 study, in the Archives of Internal Medicine, Pittsburgh’s Ateev Mehrotra and other researchers analyzed a national sample of 8,413 physician visits that took place from 2002 through 2004 with patients who received annual physicals or gynecological exams. Extrapolating from that sample, they estimated that yearly exams account for 8% of all physician visits and cost $7.8 billion a year in the United States. The tab for unneeded blood work and other lab tests was $325 million annually, according to the study.

Meanwhile, the researchers found that 80% of preventive care was actually delivered outside of a routine physical, and that during the previous year, three out of four patients who got annual exams had visited their doctors for another reason—an occasion that could have been used to order preventive tests, says Mehrotra, who notes that the growing use of electronic health records should make it easier to flag patients who need screenings that can be done whenever they come to the office.

But do physicians really have time to talk about the need for a mammogram or a colonoscopy when a patient has a sore throat? More and more responsibilities are being shifted to primary care doctors, and by one estimate, there could be a shortage of 149,000 physicians by 2020.

One study has suggested that for doctors to deliver just the half dozen recommendations the USPSTF considers most helpful might take about two hours a day—hours most physicians don’t have, says LeFevre. “I have a hard enough time getting through my patients’ medical complaints,” he says.

Under the Affordable Care Act, patients will get free access to preventive services ranked highest by the USPSTF, including colonoscopies for anyone over 50 and bone density tests for women over 65. The health care law also requires coverage for a new annual “wellness” visit for Medicare beneficiaries that includes a health history and counseling about prevention (though not a physical examination).

How can an overstretched system handle that flood of new patients and responsibilities? Much may depend on new models for care. For example, something known as the patient-centered medical home coordinates care from a team of providers and asks nonphysician team members, such as nurse practitioners, to talk to patients about preventive tests. That frees doctors to concentrate on the hands-on examination and on formulating a treatment plan.

Yet there remain many questions about this model of care, including how often healthy patients need to be seen. Medical home reimbursement depends on patients receiving vaccinations and recommended screenings and procedures, and the financial pressure could encourage frequent exams. There’s a complete lack of evidence about what interval of care is appropriate, says Boulware.

The growing popularity of retail clinics in drugstores and supermarkets also may have something to say about the future of the yearly physical.

The clinics had some 1,200 locations in 2010, and patients can get treatment for upper respiratory infections, sinusitis, sore throats and ear infections, among other complaints. But the clinics also provide exams to meet employer requirements and sports and college physicals, as well as blood tests and immunizations. Typically, nurse practitioners and physician assistants staff the clinics and refer more complicated cases to patients’ primary care physicians.
Rhode Island-based MinuteClinic has targeted the 3.5 million professional drivers regulated by the U.S. Department of Transportation.

Every two years, drivers must have a physical checking vision, hearing, heart health, weight, blood pressure and respiratory status, among other conditions, and they must show that they’re receiving treatment for medical problems. With more than 600 locations in 25 states, the clinics are positioned to care for this mobile work force, says Nancy Gagliano, MinuteClinic’s chief medical officer. The nurse practitioners who consult patients collaborate with physicians at the Cleveland Clinic, Henry Ford Health System, Emory Healthcare and others, and MinuteClinic has an electronic health record system that’s being integrated with those of its affiliated hospitals. “We can hook up patients with primary care physicians and follow them along the road, to monitor blood pressure and other vital signs,” says Gagliano, who notes that the retail clinic model could use other technologies to deliver additional kinds of care without an office visit. “Depression screening might be delivered through telemedicine, using something like Skype for the visual interaction,” she says.

But retail clinics and medical homes aren’t alone in using nonphysician clinicians to help deliver care that has traditionally been part of an annual physical. Massachusetts, whose reforms have resulted in a surge of newly insured patients, has faced a growing shortage of primary care doctors, according to a study by the state’s medical society, and at Massachusetts General Hospital’s Revere HealthCare Center, many more patients wanted physicals than there were available time slots. That meant, for one doctor in particular, a wait of as long as nine months for a physical. Three years ago, Amy Wheeler, physician chief of the adult medicine unit, and Joan Niles, adult medicine practice manager, spearheaded a project that uses “lean process improvement” techniques borrowed from manufacturing plants. Medical assistants monitored the time a dozen primary care physicians spent on each component of an exam—from the minutes doctors took to greet patients to how long they spent updating patient histories, medication lists and prevention tests, and providing a hands-on exam.

Taking into account variations among physicians, the group developed and implemented several changes that have led to vast improvements in productivity and the satisfaction of both physicians and patients.

Medical assistants and the nursing staff now take larger roles—for example, by sending electronic checklists to physicians weeks ahead of an exam to remind them to order needed tests. Patients get letters about the tests and help in scheduling so that results are ready prior to exams. Before physicians enter the exam room, medical assistants have talked with patients about their medications, arranged for refills or health screenings and made sure the room has everything the doctor will need.

Another change has been to schedule annual physicals during dedicated blocks of time. “That has really allowed me to focus on my patients and do the exam more efficiently, because I’m not distracted by the patient next door who needs immediate attention,” says Wheeler. She finds that she can now complete eight to 10 physicals during a four-hour period, whereas before she got through just three. The wait time to schedule a physical with a Revere physician has shrunk to two or three months.

A different approach to streamlining the annual physical is coming from the American Board of Internal Medicine Foundation and a coalition of medical societies. In a program they call Choosing Wisely, the groups are compiling lists of tests and treatments that doctors judge are being done too often. For internists, that includes stress tests for heart disease, brain scans, and bone density scans for women. “We’re not saying these should never be done, but they need to be personalized to patients’ needs,” says Christine Cassel, ABIMF president. Later this year, 16 other specialty groups will release their own top five lists of overused tests and procedures.

Yet even as these groups and others look for ways to limit unnecessary care, there’s a growing demand for uber-physicals, which may cost from $1,000 to $5,000, and take more than a day to complete. LeFevre of the USPSTF notes that such exams tend to include many things for which there’s little evidence of effectiveness—such as a computed tomographic scan of the heart to screen for heart disease.

But proponents are drawn to the notion of leaving no stone unturned.

That’s the same reason many patients and physicians are reluctant to give up an annual exam—as costly and inefficient as it may be. And sometimes doctors will uncover a dangerous condition just in time. Last year, Colleen Chappell, the Florida advertising executive, signed up for an executive physical at the University of South Florida Monsour Executive Wellness Center. It took nine hours, cost Chappell $5,000, and included not only an extensive blood panel but also a treadmill stress test, an abdominal ultrasound, a brain scan, a mammogram and a contrast-enhanced breast ultrasound, which produces more detailed images than the normal test.

The special ultrasound detected an abnormality; a biopsy revealed cancer at its earliest stage, and a genetic test showed that Chappell has the

HER2 protein, associated with particularly aggressive tumors. After chemotherapy and radiation treatment, she is now cancer free. “If I hadn’t had the executive physical, it might have cost me my life,” says Chappell. That’s a sentiment physicians and policymakers will have to weigh as they continue to assess the value of an annual exam.

Wednesday, October 17, 2012

Why Conservation Compliance Measures are Important to our Health

This webinar came across my desk from the Healthy Food Action Group ...

WEBINAR

Connecting the Dots: Why Conservation Compliance Measures are Important to our Health

What are the links between the Farm Bill's conservation programs and public health?

Join us Wednesday, October 17, 10:30 am to 11:30 am PDT/1:30 pm to 2:30 pm EDT for a web forum to learn about these critical links and why they are important. While the 2008 Farm Bill has expired, the opportunity to make a difference has not!

Click here to register!

Featuring:


• Ryan Stockwell, National Wildlife Federation,What is Conservation Compliance and why is it essential to our agriculture system and the environment?

• Roni Neff, Johns Hopkins Center for a Livable Future, What does Conservation Compliance have to do with health? Why is cutting this program such a concern?

• Ferd Hoefner, National Sustainable Agriculture Coalition, What are the current policy issues surrounding Conservation Compliance--especially in the light of the Farm Bill's expiration and the many unknowns as we move forward?

• Moderated by Rebecca Klein, Johns Hopkins Center for a Livable Future

This edition of the Healthy Farms Healthy People web forum series is being sponsored and organized by Coalition steering committee member, Johns Hopkins Center for a Livable Future through a grant from the National Wildlife Federation.



Just some of the places your tax $$s go...

Things you won't hear the candidates debate about:

*Last year the federal government spent $1.3million producing pennies (as a fun trivia fact - it costs $0.02 to make 1 penny - that doesn't seem cost effective does it?) and who the heck really uses pennies anymore anyway?

*The federal government gave research grant money to a group studying the attractiveness of female fruit flies to male fruit flies as they age

*In Massachusetts and New York state alone, 2000 dead people continued to receive their food stamp benefits.

Tuesday, October 16, 2012

The Marshmallow Study revisited

The Marshmallow Study revisited

The marshmallow test was a classic experiment to show a child's sense of self-control or lack there of. A team of researchers in Rocherster revisited the classic study recently, and found that a child's ability to practice self-control and delay gratification is influenced as much by the environmental as it is innate ability. Check it out! (link above)

Friday, October 5, 2012

Still mad you 'only' lost 1 pound?

I have so many patients who don't believe me when I tell them that fat takes up more volume then muscle - a patient sent me these photos today so I thought I would share them for visual reference. Remember muscle and fat weigh the same (think back to the school reference of 'which weighs more 1 pound of feathers or 1 pound of lead') but the amount of space that pound of muscle takes up is much less. Remember you don't want to be as lite as possible, just as small as possible! Enjoy the long weekend!
  

If you're traveling there, go here

Hey all! This is going to be an ever expanding list of restaurants and/or places to visit if you are traveling to cities such as: Nashville, Las Vegas, Ocala (FL), Boston, Providence (RI), San Diego, Jacksonville (FL), West Palm Beach (FL), or anywhere else I might be galavanting off to! Hope you get some delicious and fun ideas! Thumb through for the state you are going too to see cities with the eateries listed there. This is by no means complete but I hope to keep a list of running updates going!

California:
Del Mar:Market: 3702 Via de la ValleDel Mar, CA 92014: 858-523-0007: With a sushi menu, dinner menu and a tasting menu there isn't really a way to go wrong at this venue unless you only eat pizza. The menu changes frequently at this establishment, but the food is first class in freshness and preparation. The service is fabulous even though the tables around the perimeter of the room are slightly closer together then I would like. Entree prices are $25-35, while the tasting menu is $68 per person for 4 courses. This place would be a fabulous end to a winning day at the horses races at nearby Del Mar Race Track.San Diego:
Hash House a Go-Go: 3628 5th Ave San Diego, CA 92103: for a breakfast of champions - or a championship title if you can finish it, Hash House is your ultimate stop for chicken and waffles, pancakes galore or their famous farmhouse scrambles - don't miss out on the biscuits and home made preserves either! They don't take reservations, so on weekends don't go at peak brunch time unless you have time to kill.


Florida:
Ocala:
*Cuvee: SW 19th Ave Rd. Suite 102 Ocala, FL 34471: 352-351-1816: If you love wine but don't know much about it or even if you do - this is the place for you! You get a 'wine card' when you are seated which is a charge card for all your wine vending needs. Around the restaurant on the walls are bottles of wine and the pours are activated by your wine card - you can roam and read about the wines, taste away and when you find one you like you can get a full glass and return to your table for you meal. I suggest ordering: Bison Meatballs - All natural bison meatballs, roasted and served with a bison veal demi-glaze and shaved parmesan reggiano; Eggplant Napoleon - Breaded eggplant layered with balsamic cremini mushrooms, garlic spinach and house made marinara sauce, topped with mozzarella cheese and served with Tuscan cheese bread. Australian Wagyu Steak - 12 oz. tender Australian strip steak, pan seared and accompanied by roasted red bliss potatoes and sautéed broccolini; or Petite Filet - Our Harris Ranch 4 oz. filet mignon served with mashed potatoes, grilled asparagus & demi glaze.
*Tony's Sushi: 3405 Southwest College Road, Ocala, FL, 34474: They claim to have the best sushi in Florida and I believe them. Be sure to make a reservation, this place is always packed Thurs-Sunday nights especially from February 1-April 1. They have hibachi and a sushi bar and plenty of plain ole tables too.

Jacksonville/Green Cove Springs area:
*Sarnelli's: 2023 Park Ave, Orange Park, Fl: 904-269-1331: Fabulous - completely homemade Italian food. The owners cook and serve the food and take tremendous pride in it. Everything I have had at Sarnelli's was first class from the salads, ahi tuna, gnocchi, meatballs, lasagna, swordfish, and desserts, and when I am Green Cove Springs, I frequent this small establishment every night of my visit - you never get tired of it! (no website)
West Palm Beach: (coming soon)

Masachusetts:
Boston:
Cuchi Cuchi: 795 Main Street, Cambridge, MA, 02139: 617-864-2929:
Masa: 439 Tremont Street, Boston, MA: 617-338-8884:
Oceanaire: 40 Court Street, Boston, MA: 617-742-2277:
Tremont 647: 647 Tremont Street, Boston, MA: 617-266-4600:

Seekonk:
Boneyard BBQ: 540 Central Ave. RTE 152, Seekonk, MA. 02771: 508-761-6854: This place has 'awesome' written all over it. The interior decor is fresh unstained pine with lots of decorations (read: license plates from cars and bikes, leather jackets, photos, cartoons, buttons, chaulk drawings etc). Famous for their wing sauces, they have a special every night of the week - portions are generous and prices are reasonable. The tap selection is not huge but for sure it is adequate. Definite 'MUSTS' are ribs (1/2 rack is plenty!), pulled pork and the sides of mac & cheese and baked beans!

New York:
Brooklyn:
*Hotel Delmano (Williamsburg) 82 Berry St., Brooklyn, NY 11211: 718-387-1945: New Yorkers who refuse to leave Manhattan are surely missing out on this place - fabulous cocktails, fresh oysters on the half shell and cheese boards unlike any other. The ambiance here is fabulous for an artsy hip crowd or those who like 1920s revival type establishments. Recommendations: Large cheese board (5 amazing cheeses with local honey, nuts, dried fruit and cornichons), fresh new england oysters on the half shell, Brooklyn Beauty (local gin, st. germaine, lemon)
Manhattan:
*'Cesca 164 West 75th Street, New York, NY 212-787-6300: Quite eatery with a trendy menu and quality ingredients. Recommendations: Farrotto, a risotto made with farro, its still creamy but with nutty, earthy undertones; Long Island Duck however they prepare it - they are duck masters!
*Supper 156 East 2nd Street, New York, NY (East Village) 212-477-7600: Small eatery on a northern Italian theme. They have a great wine room table in the back which is great for parties, however, restaurant does not take reservations and there can be quite a wait at peak hours especially if you don't/can't sit outside. CASH ONLY. Recommendations: Lemon pasta, veal meatballs, bruscetta, table bread with garlic-white beans as topping, tagliatelle with bolognese, cappuccino panna cotta

Nevada: Las Vegas:
*Espressemente Illy (Venetian Hotel); 54 flavors of homemade gelato along with made to order dessert crepes
*Otto Enoteca Pizzeria (Venetian Hotel); Batali's casual enterprise in the Venetian, entrees are $17-30. I recommend to sit 'outside' as you really get the feeling of being in the outdoors at this indoor certified green restaurant!
*Canaletto (Venetian Hotel); right next door to Otto Enoteca, this Italian Bistro has more offerings then its neighbor but the eating is just as fabulous - may I recommend:
CASONZEI CON STRACCHINO E PERE Housemade ravioli filled with roasted pear, Parmigiano-Reggiano and tossed with
asparagus, stracchino cheese cream sauce topped with toasted walnuts 19.99

*Hash House a Go-Go (Imperial Palace); see above in CA for website

Pennsylvania:
Devon:
White Dog Cafe

Rhode Island:Providence:
*Zooma: 245 Atwells Avenue, Providence, RI: 401-383-2002: Fresh and crisp Italian offerings with imported meats and cheeses, deep wine cellar and great service in the heart of Providence's Italian quarter on Federal Hill. No matter what else you order, be sure to get a Sorrentina pizza - whole wheat crust, mozzarella, fresh argula, sliced prosciutto di San Daniele
*Trinity Brew House: 186 Fountain St., Providence, RI: 401-453-BEER: I can't stay away from a place that makes its own beer and this place has some good one. We all remember that I can be a beer snob and I'm never really all that into trying ones that aren't IPAs, but these guys make a few that pass the test: Extra Special Bitter, Rhode Island IPA, and Sir Perry's Pear Cider (actually from England). Go out after work and try some beers with a burger or portobello sandwich - every Tuesday night they have trivia too, what better way to see how smart you are after a few!
*The Bradford: 142 Atwell's Ave, Providence, RI: 401-432-7422: This small Federal Hill gem only has about 25-30 seats total including the seats at the bar so plan accordingly. There is a dinner crowd from 6-7pm but after 9pm this place is packed with business men and locals relaxing after work or having an after dinner drink. EVERYTHING is made from scratch and to order, so it takes slightly longer to get your food, but you can tell how fresh it is when it arrives in front of you. They don't even prebread the calamari (#1 house favorite) before the night starts; when you order it the chef grabs whole squid from the cooler, slices them, breads them and flash fries them before serving. This place is the real deal, spend your time here with people you love or those you want to impress (haa).

Tennesse:
Nashville:
*Burger Up: 2901 12th Ave South, Nashville, TN: 615-279-3767:
*Puckett's: 500 Church Street, Nashville, TN: 615-770-2772:
*Tin Angel: 3201 West End Avenue ▪ Nashville, TN 37203: 615-298-3444: Great 'neighborhood' atmosphere, but with classy appeal on the inside as it is decorated with mahogony wood and exposed brick. Service is great, but the room is a little dark - fabulous wine list and the bar tender is great at explaining them and picking a wine based on what you like. For eats may I recommend the Inside out Eggplant Parmesan - eggplant slices sandwiched with ricotta, parmesan and mozzarella, with panko crust, served with grilled vegetables on fresh spinach and meatless marinara, $14; Pesto Change-O - pasta shells tossed in a luscious basil pesto a la crema, Benton Farm bacon, roasted red peppers, peas, red onions, and an Asiago tuille, $14
Memphis: (coming soon)

Vermont (coming soon)
Dorset:
Manchester:










Monday, September 24, 2012

End of Summer Peach-Corn Relish

As the last of the veggies come in from the fields and into our homes from the farmer's market or CSA, the best way to preserve those splendors of summer is to can or freeze them. Usually people are in one club or the other - they love to can OR to freeze, but not both. Being a product of my environment, I am all about freezing, and quart size yogurt containers are my freezing vehicles of choice due to their stackability. This corn relish can be prepared and frozen because all of the ingredients have been cooked. It will go splendidly with fish, turkey or pork in the winter months ahead!


Corn Relish:
4 red bell peppers, seeded and cut into 1/2" (approx.) dice
4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
2 peaches, peeled and diced
1 garlic clove, minced
2 tablespoons chopped fresh thyme
1/4 cup sweet white wine (like Reisling or Gewurztraminer)
2 tablespoons fresh lemon juice
1/8 teaspoon dried mint
1/4 cup chopped fresh Italian parsley

1. Heat oven to 400 degrees. On a lined baking sheet, roast bell peppers and peach in oven until soft.  Set aside.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes.
3. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat.
4. Stir in bell peppers, peaches (and any remaining cooked juices in the pan), lemon juice, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate if serving that day or the next [freeze if serving days later]. Stir over medium heat until heated through before serving.) Stir parsley into relish when ready to serve. Season to taste with salt and pepper.


Thursday, September 13, 2012

"These are my people"

"These are my people, this is where I come from, [they're] giving this life everything [they've] got and then some"

For anyone who is unaware of the stories of my patients or where they come from - here is one. He was the first patient I met when I started 2 1/2 years ago, I did his pre-op evaluation, went with him to OR to be with him for surgery and look at him now - he's my 'Music Producing Miracle Child' - WELL DONE MY FRIEND, looking forward to watching your years unfold : )

Seasonal Protein drinks

Who says you can't be festive just because you have to drink a protein drink!! Sugar free flavored syrups (carried by some super markets but also easily purchased at Amazon.com) can help you flavor anything for whatever holiday you are in the mood for year round!

Start with:

1/2 scoop vanilla protein powder
1/2 scoop unflavored protein powder (pts recommend ANYWHEY or UNJURY brands)
1/2 cup 'milk' - I think that soy makes the richest latte drink because it is thick but you could also use skim or 1%, unsweetened almond or rice drink

To make Pumpkin Spice Latte:
3/4 cup decaf coffee
1/4 teaspoon of pumpkin pie spice blend (mix equal parts cinnamon, nutmeg and allspice, keep in an airtight jar for future use!)
1 teaspoon SF pumpkin spice syrup
splenda or truvia if desired

To make Peppermint Mocha:
3/4 cup decaf coffee
1/4 teaspoon pepper extract (found in baking isle)
1 tablespoon cocoa powder
(exchange the vanilla protein powder for chocolate)
splenda or truvia if desired

To make Caramel Apple Spice:
1 packet SF hot apple cider mix (Mott's makes one)
(could be done with water if you don't want milk)

To make Chai Tea Latte:
Heat milk in microwave
Steep chai tea bag in warm milk, then mix in the protein powders
splenda or truvia if desired

Saturday, September 1, 2012

Grilled Pizzas

This is a favorite summer tradition in my house (mostly because we don't grill in the winter!) but you could make these pizzas year round in the oven if you like.

Dough:
1 tsp loose yeast or 1 packet yeast if you buy the packets
1 cup warm water
1 drop (and I mean drop) honey
3 cups flour (plus more for rolling)
1/2 tsp salt
2oz extra virgin olive oil
2 tb dried rosemary, crushed with a mortar and pestle
1 tb dried oregano, crushed with a mortar and pestle

Toppings (really could be whatever you want - this is what we use):
Sweet Italian sausages (boiled and then grilled)
fresh tomato slices
sauteed peppers and mushrooms (sauteed with garlic, salt, pepper, dried thyme, dried sage, olive oil)
sliced mozzarella cheese
feta cheese
pesto and/or tomato sauce
sliced fresh scallions and basil

1. To make dough, mix yeast, water and honey in a big bowl. Let sit 5 minutes until yeast looks like it is 'blooming'. Then add flour, salt, herbs, olive oil. Mix dough with one hand, using the other hand to steady the bowl (always keep one hand wet and one hand dry). Add small amounts of flour (1/4 cup) at a time as you go to keep dough from sticking to your hand. Knead dough until it is soft under your hand and smooth, not sticky and clumpy. If you pull dough it should stretch, not break, this is how you know you have developed the gluten enough so that the dough won't be heavy.
2. Once dough is kneaded, remove from bowl, put a few drops of olive oil in bowl, roll dough in it to cover, then let dough sit in bowl, (covered in a warm spot) and rise for 1-2 hours.
3. Prepare all your toppings.
4. Break dough into four equal portions. Flour a clean surface so that you can roll dough out. You don't want the dough to be to thick (it won't cook easily) or to thin (will stick to the grill and rip) - about a 1/4 of an inch thick is good.
5. Lite grill (we use charcoal, so you build a small fire for medium heat).
6. When grill is hot, spray bars with PAM to prevent sticking. Place dough on grill bars - let cook 2-3 minutes. As you start to see the top of the dough harden a little bit but not toast, and the underside is nicely toasted, it is time to remove dough from grill. Place on sheet pan grilled side up. Repeat until all dough is grilled.
7. 'Decorate' your pizza with whatever toppings you like. Make sure you are topping the pizza on the cooked dough side (the uncooked side will go down on the grill when you put it back). When the pizzas are 'decorated' place back on grill for 5-7 minutes to let cheese melt and underside to toast, be careful not to burn the underside of the dough just to melt the cheese.
** you may want to have the oven heated for further cheese melting or to keep pizzas warm

ENJOY!

Friday, August 17, 2012

Menu for a girls' weekend

So I designated myself as 'chief cook and bottle washer' for our girls' weekend in NH. You have to love cooking to get it all done - but is all par for the course. A quick trip to the store and I had everything I needed for the festivities!

Friday Dinner:
Brie baked in phyllo dough with rose petal jam (jam was purchased at the Armenian Foods store)
Guacamole with pita chips
Strawberry, Pecan Chicken Salad with balsamic dressing on mixed greens
Baguettes

Saturday Breakfast:
Greek yogurt with homemade maple granola and fresh raspberries and canary melon

Saturday Lunch (which actually turned into early dinner because we were out and about):
Pear and Manchengo on mixed greens with a lemon vinaigrette
Sauteed shrimp with garlic and cumin
(leftover strawberry pecan chicken salad)
Warm Naan

Giant S'mores for dessert

Sunday Breakfast:
bagels with cream cheese
Greek yogurt with granola and strawberries and canary melon

Monday, August 13, 2012

So you think you are doing a good deed...

Just for fun, because I am in the mood for sarcasm - here is something to put a damper on your happiness about supporting small brands that are good for the environment. Please don't slide into a deep depression after this. And if you just eat what you want because you are an American and it is your right, then skip this post completely.

Seeds of Change: owned by M&M Mars since 1997: in 2010 Mars shut down the Seeds of Change research farm and gardens which was what the company was founded on.

Cascadian Farms: owned by General Mills since 1999: any astute observer has no doubt noticed that the signature "no added sugar" label on their cereal boxes disappeared in 2010, and sugar levels in these cereals has tripled.

Ben & Jerry's: owned by Unilever since 2000: (don't worry both Ben and Jerry will be OK after their $326million payout purchase price): many of the 'all natural' logos on the pints have disappeared since the Center for Science and Public Interest accused Unilever of abusing the term in 2005.

Kashi: became part of Kellogg's in 2000, joining other natural brands BareNaked, Morning Star Farms and Wholesome & Hearty: so the promise of a product sans GMO ingredients is no longer a promise.

Lightlife: owned by ConAgra since 2000: Lightlife was the maker of vegetarian/vegan meat substitutes like Smart Dogs, Smart Bacon etc.

Odwalla: has been part of the Coca-Cola family since 2001 (along with Honest Tea): Shawn Sugarma (Pres. of Odwalla) probably didn't mind his $181million sellout to Coke because in his 2004 words, "Everybody is now chasing nourishment." Apparently so is Coke.

Tom's of Maine: if you watched Food Inc you already knew that they were bought by Colgate-Palmolive in 2006.

Body Shop: many of us wondered why all the Body Shop locations were closing, probably had something to do with L'Oreal buying them in 2006 for $1.1 billion. Wonder if Dame Anita Roddick (founder of Body Shop) cares that customer satisfaction has dropped by about 50% since the deal?

Stacy's Pita Chips: Frito-Lay, the food division of PepsiCo owned since 2006

Burt's Bees: part of the Clorox family since 2007. Maybe the bearded guy used some of that money to get a haircut?

Friday, August 3, 2012

ValleyBreeze Article

I think yall will recognize this infamous lentil dish along with a shout out for the Center for Bariatric Surgery at the The Miriam Hospital in this week's edition of the Valley Breeze.

http://valleybreeze.com/2012/07/31/living/planning-is-the-key-to-a-successful-diet

Monday, July 23, 2012

Sweet Potato Frittata

One of my JWU students made this at support group and I am finally getting the recipe up on the blog. Thanks Evangelia!

Ingredients:
1 Large Sweet Potato
1 Package of Provolone cheese, sliced very thin (or about 12 slices)
1 dozen medium eggs
1 small broccoli Crown
1 Large Green Bell Pepper
½ oz Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
Pam Spray (just to coat the pan)
1 can black beans, strained and rinsed (optional)

Method of Preparation:
1) Gather all ingredients and mise en place.
2)Cut the sweet potato-julienne, cut the: green pepper-small dice, broccoli- small dice, green onion-on a bias, and set aside in separate bowls.
3) Sauté the onion for about 1 minute and add your sweet potato, cook until just tender.
4) While the sweet potato is cooking, crack your eggs in a separate bowl, 7 whole eggs and 5 egg whites, stir and set aside.
5) Remove your sweet potatoes from the heat, and spray the new sauté non-stick pan you will cook your frittata in. Evenly arrange the sweet potatoes on the bottom of the pan.
6) Add the pan to the heat, after a moment add some of your egg mixture. Depending on how big of the non-stick pan you have you might have to make 2 or 3 batches of your frittata.
7) Next, add an even amount of your green bell pepper and broccoli. Allow cooking for 3 minutes or so, covering it with a lid to allow it to cook faster; cooking until the egg is barely running.
8) Add 3-4 pieces of cheese to it and let it sit for a moment. Remove from heat and rest.
9) Serve and enjoy with black beans if you wish!

Thursday, July 19, 2012

Women's Rights Petition

Women's Rights Petition  You can sign it too!

"When 14-year-old Julia Bluhm looked through magazines like Seventeen, she saw unrealistic, photoshopped bodies of other teen girls -- it's not how girls like her actually looked.


So she started a petition on Change.org asking Seventeen to publish just one un-retouched photo a month to honor real girls and real beauty. More than 80,000 people signed Julia's petition, and the most widely distributed magazine for teenage girls went above and beyond what Julia called for:

Seventeen vowed to not alter any of the face shapes and body sizes of its teen models, and to feature models with a diversity of body shapes, races and hair textures.

But Seventeen's not the only teen magazine that photoshopped teen girls, and Julia's not the only one who wants to see that change. 16-year-old Carina Cruz and 17-year-old Emma Stydahar have started their own petition on Change.org asking another teen fashion giant, Teen Vogue, to make its own commitment to portraying real girls and real beauty.

Carina and Emma are convinced that if Teen Vogue joins Seventeen, the two magazines (as the two biggest in teen fashion) can create an industry standard all other teen girls' magazines will follow.

Click here to sign Carina and Emma's petition calling on Teen Vogue to join Seventeen in vowing to present real girls in their full un-Photoshopped beauty to its readers

"These photoshopped images are extremely dangerous to girls like us..." Carina and Emma say in their petition, "because they keep telling us: you are not skinny enough, pretty enough or perfect enough. Well, neither are the girls in the pictures! As teen girls, we know first hand how hurtful the photoshopped pictures in these magazines can be for our body image and self-esteem."

Carina and Emma are ecstatic that Julia's campaign won, especially because they really weren't sure the campaign against Seventeen would succeed -- even the small change Julia was asking for was essentially asking Seventeen to buck the conventions of an entire industry.

But now, with the recent victory against Seventeen, Carina and Emma are confident they can fight unrealistic, even dangerously unhealthy, beauty standards being portrayed in this country -- and win.

But they can't win without you. Click here to sign Carina and Emma's petition now, and call on Teen Vogue to join Seventeen in committing to showcase real girls and real beauty.

Thanks for being a change-maker,

- Shelby and the Change.org team"

Wednesday, July 11, 2012

WSJ Magazine - Chef Dan Barber

This was a fabulous interview by Megan Conway with Chef Dan Barber of "The Barns Center" in Hudson Valley New York about local eating, vegetarianism and the environmental impact of farming as a whole.

WSJ Magazine - Dan Barber

Sunday, July 1, 2012

Spicy Peanut Noodles with Shrimp and Scallops

Instead of semolina noodles, this recipe uses Shirataki noodles which are made from tofu and yam. They resemble the type of noodle (both in taste and texture) you would get with when ordering Pad Thai. They come in liquid and are most often found in the produce isle with the tofu. They smell rotten when you open the bag but don't be alarmed once heated they no longer have that odor or taste to go with it!

*8oz Shirataki noodles
*1/3 cup creamy natural peanut butter (I prefer Smucker's but Teddie makes a good one too)
*2 tablespoons soy sauce
*1 tablespoon rice wine vinegar
*2 tablespoons lime juice
*1 teaspoon chile paste with garlic (if you don't want the heat, just mince up a clove of garlic instead and saute with the vegetables)
*1 medium sized bell pepper, cut into thin strips
*1 carrot, cut into thin slices
*3 green onions, sliced
*2 tablespoons chopped cilantro
*1 tablepoon sesame oil
*1/4 pound medium shrimp
*1/4 pound scallops (bay ones would work best but sea scallops would also be great)

1. Open shirataki noodles and strain them, rinse off, set aside
2. Combine the peanut butter, vinegar, lime juice, chile paste, and soy sauce in a bowl, whisk until smooth.
3. Heat sesame oil in a saute pan over medium heat. Add carrot and bell pepper. Cook 2 minutes. Add shrimp and cook until you see the color of the shrimp give the faintest pink color (this will only take about 30 seconds). Add bay scallops and cook 1 minute more, being sure to stir or toss the food frequently. (**NOTE, if you are using sea scallops, put them in the pan BEFORE the shrimp and let cook 2 minutes before adding shrimp - once shrimp is in the pan cook an additional 2 minutes).
4. Turn off heat, add shirataki, green onions and sauce and mix until well combined.
5. Top with cilantro and serve!

Sunday, June 24, 2012

Pesticide Contamination in Produce

The Environmental Working Group has released it's latest report (8th edition) on the pesticide contamination in produce which relates to 45 common produce items in the forms: raw, canned, frozen and as baby food.

Shopper's Guide to Pesticides in Produce

Learn and Enjoy!

SHOP SMART!

Wednesday, June 20, 2012

Fun Facts from the Paper

I saw these couple of interesting facts in the paper today, thought I would pass them along for amusement/thought provoking coffee conversation.

*According to the USDA, Americans are consuming more then 3x the amount of cheese now then they did in 1970. In 1970, the average cheese consumption was 11.4 pounds per person per year, in 2010 that number had increased to 33.3 pounds per person per year.

*A Gallup poll of 335,050 adults in the USA, asked people to self report the number of days per week they engaged in 30 minutes or more of exercise.
    -52% said they exercised 3 or more days in the week
   - 19% said they exercised 1-2 days in the week
   - 30% of people said they did not exercise at all

This is an interesting stat if you consider that 1 in 7 people in the world is obese and by 2013 that number will increase to 1 in 6. We also know that very few states in the USA have 50% or less of their people in the obese category - in fact if Obesity was a state it would be the 5th largest in the country with 15 million residents (though if you really think about how many of those residents would be relocating from some of the states bigger then it like Texas, California and Florida and therefore Obesity would actually probably be higher on that list).

Sunday, June 10, 2012

Grilled Salmon with Mango-Lime Salsa

I like a real old fashioned Webster's Charcoal grill with real charcoal for the fire (not lighter fluid soaked briquettes) but any kind of grill will work just fine!! If you can eat outside, it makes the grilling experience even finer!

serves 4:

1 pound salmon fillet (ask the fish monger to cut it from the thickest part of the fillet which would have come from the area up by the head not by the tail, as you see in the photo above - there is no tapering to the shape of the fillet which means it does not contain part of the tail meat)
salt and pepper
olive oil
Pam spray
1 ripe mango, peeled and cut into 1/4 inch dice
1/4 of a red onion, finely diced
2 tablespoons extra virgin olive oil
juice of 1 lime (reserve the peel)
1 small jalapeno, seeded and finely sliced (optional or if you want more heat you can use a habanero)
1 tablespoon zest from peel of juiced lime, chopped
1 tablespoon cilantro, chopped
1 tablespoon hazelnuts, toasted and chopped

1. Cut the salmon fillet into 4-4oz pieces (you could even ask the fish monger to do this for you) so that you get small 'strips' of fish as shown below. This will probably be to much fish for a bariatric cooker but will leave with enough meat for lunch for the following day.
2. Season the salmon with some salt and a few grinds of black pepper, brush with oil (this is going to help keep it from sticking to the grill)
3. In a bowl combine: mango, onion, EVOO, lime juice, jalapeno if using, zest, cilantro and hazelnuts. Stir well to mix and let sit.
4. Heat grill to medium-high heat temperature.
5. (this step can be skipped) Before placing fish on the grill rack, I spray the rack with Pam liberally because I am paranoid that the fish will stick - CAUTION!!!!! Pam will make the fire burst upwards - DO NOT BURN YOURSELF!!
6. When fire goes back down, place fish on grill grill 2-3 minutes, then turn to side and grill 2-3 minutes - repeat until all sides have grill marks.
7. Remove fish from grill and serve with salsa and extra lime wedges if desired!

ENJOY!!

Monday, June 4, 2012

Hot Cocoa Protein Drink

A patient shared this idea with me last week and I thought I would pass it along to everyone else!

1/2 tablespoon unsweet powdered cocoa
1/2 scoop chocolate protein powder
1/2 scoop unflavored protein powder
1 cup 1% milk

Mix it all together well and warm on the stove.

28 grams protein in 1 cup!

Enjoy!

Tuesday, May 29, 2012

Scallop, bacon and blue cheese pizza

This is a great easy dinner item that can be made in a flash with store bought dough. Cook it in the oven or on the grill for a hot summer night meal with a cool glass of Sancere or Chenin Blanc!

1 store bought pizza dough ball
1 pound sea scallops, raw (or bay scallops if you like the smaller ones)
1/4 cup 100% maple syrup
5 strips bacon, cooked until crispy, drained on paper towel
1/2 cup blue cheese crumbles
3/4 cup (approx.) tomato sauce  (I used Newman's Own)
1 large tomato, sliced
1/2 cup shredded fresh mozzarella
flour for dusting

Preheat oven to 350 degrees

1. Marinate scallops in maple syrup - let sit while you prepare the dough
2. Roll out dough until it is about 1/2" thick - it should fill up most of a cookie sheet
3. Cover a cooking/baking sheet with tin foil. Dust tin foil with flour. Place dough down on floured cookie sheet. Cook in oven about 10 min (or if grilling then spray grill with PAM and grill one side directly on grill for 5-7 minutes).
4. Remove from oven, flip dough over (bottom side should be starting to get slightly tanned)
5. Start adding ingredients to dough. Spread sauce out evenly. Top with mozzarella, then tomato slices. Arrange scallops (discard extra maple syrup) then sprinkle blue cheese around the scallops and crumble bacon over the whole thing.
6. Bake for another 20 minutes.
7. Remove, cut, serve

ENJOY!!

Sunday, May 27, 2012

An alarming stat

This is an alarming stat I learned today: 27% of people who try to sign up/enlist in the armed forces are turned away because they are too heavy.

If you think about this, it tells you a lot about the condition of our country; physically, emotionally; economically and defensively.

Historically, most people who enlisted in the armed services were from more depressed or less educated areas of the country. These are the same people who have been hit the heaviest by the obesity epidemic (ah no pun intended). The cost of health care for all the obese people is a topic that can be bantered for the next decade on a daily basis, but the fact remains that the heavier a person is the higher the risk of comorbidities and the higher the cost to society per individual. The cost to our nation's defense will also be harmed as we will have fewer people to pull from when our armed services need more bodies, which means fewer people fighting to keep us safe.

I could go on for a long time about all of this but a few words for thought on the Memorial Day Holiday.

Cheers!

Friday, May 11, 2012

Kale Chips

12 kale leaves, rinsed, dried off, stem and rib removed
1 tablespoon olive oil
salt and pepper

1. Heat oven to 250 degrees
2. Toss leaves with olive oil and sprinkle with salt and pepper
3. Arrange leaves in single layer on baking sheet (may need to use two)
4. Bake for approximately 30 minutes, until leaves are dry and crunchy. Transfer to rack to cool.

ENJOY!

Crunchy Chick Peas

1-15oz can of chick peas, drained, rinse, dried
1 tablespoon olive oil
kosher salt
seasoning blend (see below)

1. Heat oven to 400 degrees.
2. Toss chick peas once dry with olive oil and seasoning
3. Arrange in single layer on a baking sheet
4. Cook for approximately 35 minutes until slightly browned and crunchy.
5. Store in airtight container once cooled.

Seasoning blends:
*dried ground cumin, dried ground coriander seed, cayenne pepper
*dried rosemary, dried thyme, ground allspice
*ground cinnamon, ground ginger, splenda brown sugar

This is a great source of protein and a great way to get in your craving for a salty-crunchy item without reaching for chips or pretzels!

Thursday, May 3, 2012

Tomato-Basil-Goat Cheese Salad

Tomatoes are full of lycopene, fiber, water and other essential vitamins. Local, fresh tomatoes are available now from farmers who have been growing vegetables all winter in hot houses, and the farmer's markets are starting to get into full swing so find the closest one to you and check out the merchandise!

1 orange tomato, sliced
1 red tomato, sliced
1 tablespoon fresh basil, chopped
1oz goat cheese, crumbled
1 tablespoon balsamic vinegar
1 extra virgin olive oil
fresh ground black pepper

1. Arrange tomato slices on dish. Top with chopped basil and crumbled goat cheese.
2. Drizzle with oil and vinegar and grind black pepper over top.

ENJOY!!

Tuesday, April 24, 2012

Girls' Night Dinner

Totally vegetarian menu on Sunday night - if you got rid of the cheese it would have been vegan too!

Dandelion Greens Salad
Chickpea and Oven Roasted Tomato Stew
Roasted Zucchini with cumin and curry

Danelion Greens Salad
*dandelion greens
*1 red pear
*shaved Manchego Cheese
*Chopped Fresh Chives
*Chopped Fresh Sage
*Chopped Fresh Oregano
*Dressing (olive oil, lemon juice, poppy seeds, dijon mustard, dried mint)

Oven Roasted Tomatoes (makes about 1 cup)
*4lbs tomatoes
*1/2 cup olive oil
*1 head garlic
*fresh thyme sprigs
1. halve the tomatoes. Place fine grate strainer into a sauce pot. Remove insides of tomatoes into strainer so that you can save any juices.
2. Use two glass baking dishes (13x9 will work fine), spread 1/4 cup oil across the bottom of each one. Place halved tomatoes, cut side down in them. Make a small slit in skin of tomato.
3. Separate the garlic head but don't remove peel of garlic, spread cloves throughout the baking dishes. Skatter thyme springs on tops of tomatoes (don't be shy with the thyme).
4. Bake in 325 degree oven for 45 minutes. Remove pan and pull skin off of tomatoes. Flip tomatoes over. Cook another 50 minutes. After 50 minutes, flip tomatoes again and cook an additional 45 minutes.
5. Remove from oven, discard thyme sprigs. Scoop tomatoes into a bowl and save for later. Squeeze garlic flesh out of skin and place flesh in with tomatoes.
6. Season with a little bit of salt and pepper. Let sit.

Chickpea Stew
*1 - 19oz can chickpeas (I use Progresso)
*3 cups vegetable stock (I use an all natural one with very few ingredients)
*1 large shallot
*reserved tomato juice from cutting up tomatoes
*dried oregano
*dried mint
*2 tablespoons lemon juice
*1 tablespoon olive oil
1. heat olive oil over medium low heat. Add shallots and cook until soft and starting to break down about 7 minutes.
2. add chickpeas and herbs and cook another 2-3 minutes until fragrant.
3. Add lemon juice and scrape bottom of pan - then add broth. Bring to a boil, then let simmer until it has reduced by half.
4. Stir in tomatoes, bring up to temp and then serve!

Zucchini
*5 small zucchini, small dice
*2 tablespoons olive oil
*sprinkle of ground cumin
*sprinkle of curry powder
*salt and pepper
1. Heat oven to 375 degrees. Line a baking sheet with tin foil. Spread zucchini on sheet. Add oil, cumin, curry, salt and pepper. Mix together on baking sheet.
2. Bake for 15-20 minutes until cubes are soft or starting to brown.

Wednesday, April 18, 2012

Foraging for Dinner = Waspy Tacos

Every now and then I like to go on an adventure for my food. This time my foraging tendencies led me out into the yard where chives grow wild and dandelions seem like a nuisance, but to me they were treasures! Two hand fulls later of chives ripped from the ground and another two hand fulls of collected dandelion greens and I had a great addition to the nights tofu tacos' toppings!!

Spring has sprung, which means the return of farmers' markets, and the return of food creativity. These tofu tacos were seasoned just like you would have seasoned ground beef, but they were light on the stomach and 'clean' in the mouth with all the fresh toppings. Try 'em for yourself and don't forget - they don't have to be tacos, you could make them into a burrito, salad (sans chips) or on top of spaghetti squash or beans!

This recipe is enough for 6-7 tacos

1 package soft tofu
1 teaspoon Montreal Steak seasoning
1/4 cup Ortega taco sauce
1/4 cup small dice red onion
1 avocado sliced
2 tomatoes diced
1/4 cup chopped chives
1 cup dandelion greens (or arugula)
taco shells
shredded cheese (Mexican mix of course!)
salsa and sour cream optional

1. Drain tofu, cut into small slices
2. Heat saute pan over medium low heat. Add tofu, seasoning and taco sauce. As tofu heats through, break it up with a spoon so that it is into small pieces about the size of ground beef bits. Cook about 5-6 minutes.
3. Build tacos as desired and enjoy!<>