Are Agrochemicals Affecting Our Health?

We are seeing more and more articles like THIS ONE regarding our food supply.  How does this article make you feel?

Do you believe that our food is linked to our health?

How do you feel about Monsanto?

What are your thoughts on food transparency and labeling?

Let’s discuss.

 

 

 

Is Agave Syrup Worse For You Than High Fructose Corn Syrup?

If agave syrup is in your cabinet, chances are it’s there because you thought it was a healthier alternative to other sweeteners.  Unfortunately, clever marketing infiltrated the health food market and this is not the case.Is Agave Syrup Worse For You Then High Fructose Corn Syrup?

I’ve been there with you.  It was my go-to for sweetening baked goods, tea and smoothies until I was informed otherwise while reading a book by one of my favorite nutritional advisors, Kimberly Snyder.  A quick google search then filled me in on all the details.

Agave syrup is highly-processed (often with chemicals and GMo’s) in a fashion similar to high fructose corn syrup.  While it’s true that it has a low glycemic index, it’s fructose ranges from 55-97%, depending on the brand.  High fructose corn syrup averages at 55% fructose.

The Harvard Heart Letter noted that fructose can be damaging to the heart and liver.  The liver processes fructose into triglycerides which increases the risk for heart disease and nonalcoholic fatty liver disease.  It also increases LDL cholesterol, promoting the buildup of fat around the organs, increases blood pressure and makes tissues insulin-resistant (a precursor to diabetes) and increases the production of free radicals.  A recent Yale University study indicated that high concentrations of fructose contributes to overeating because it does not promote a feeling of satiety.

I welcome you to do your own research before purchasing this again.  I am more trusting of food as close to it’s natural form as possible.  This is not one of those foods as marketing would have us believe.  If you’d like an alternative, we now use maple syrup, honey, coconut nectar or stevia instead.  Before buying stevia, be sure to read this post first.

Travel Food, Try This!

20130909-222356.jpg

Green salad w/cucumber dressing, wild mushroom soup, a side of ratatouille and citron tea.

20130909-222410.jpg

Veggie spring rolls, wild mushroom soup and ginger lemongrass tea.

Eating a nourishing meal while traveling is usually just a matter of being creative with your choices.  I’m all for the occasional indulgence, but like that clean, vibrant feeling that eating well provides.

When healthy options are lacking, create them!

  • Ask to have your entree grilled or steamed, light on oil
  • See if the chef can create a veggie platter for you
  • Ask for sauce to be light or on the side
  • Forgo sauce and season with a squeeze of lemon, olive oil and a pinch of salt
  • Go piece meal: Instead of ordering an entree, scan the appetizers, soups and salads. There are often healthy options that you can play around with to create your meal

I hope the yummy piece meal lunch photos I took while traveling over the weekend inspire you to eat delicious meals that make you feel great.  Note: I should have asked them not to bring the bread.  I didn’t eat it and it went to waste.  Other times I’ve eaten it all and suffered the results of my gluten intolerance.

Send me your other travel food thoughts.  I’m a sponge for this stuff!

School Lunch

20130828-184402.jpg

One of my favorite things to do is make a lunch for Olivia.  It’s my way of showing her love while she’s at school.  I’ve found lots of inspiration from Catherine McCords book Weelicious: 140 Fast, Fresh and Easy Meals.  We also happen to use the same FANTASTIC lunch box for our kids meals.  They are from Planet Box and I get mine at Pottery Barn for kids.

Although she ended up having to stay home today, Olivia’s lunch was a bento bear egg (this photo does no justice, I love bento products!), gluten free flax crackers, herb salad mix with flower carrots and cucumbers (cut with vegetable cutters like these), raisins, spiced chickpeas (she didn’t like them, but I’m always trying new things), and leftover Strawberry Almond Meal Cake with added blueberries.

What do you like to make your children?  Do they have food allergens that limit you?

Follow

Get every new post delivered to your Inbox.

Join 142 other followers