Alkaline vs. Acid Foods

I was reminded of the importance of a balanced diet, and not just in terms of different food groups and colorful foods (the Japanese have a 5 color principle: white, black, red, green and yellow), but also a pH balanced diet.  The pH balance of food directly impacts the pH balance of our blood.  Healthy blood means healthy organs and disease/cancer free.  Too acidic or too alkaline (too alkaline is pretty unlikely for the average American) can cause disease, the body is not able to detoxify and absorb the nutrients it needs.

The scary part?  Most American diets are WAY TOO acidic.  First of all foods like white flour, sugar, processed foods, caffeine, drugs, most energy drinks, soft drinks, artificial sweeteners like NutraSweet, Sweet N Lo, sucralose, are all very acidic!  Put on top of that emotional stress and lack of sleep, and that sounds like a recipe for disaster (and disease?)!  The poor organs are on overcharge everyday, and cannot detoxify all the bad. 

Blood pH is regulated to stay within the narrow range of 7.35 to 7.45, making it slightly alkaline.^[8][9] Blood that has a pH below 7.35 is too acidic, whereas blood pH above 7.45 is too alkaline.  (Source: Wikipedia)

So it is important to eat alkaline foods as much as possible, particularly since it is so easy to eat an acidic diet in the US.  But of course, we can't be too alkaline in our diet, the balance is most important.

Examples of Alkaline Food:

Extremely Alkaline: Lemons, watermelon.  

Other Alkaline foods: figs, kelp, limes, papaya, parsley, seaweeds, watercress, asparagus, avocados, bananas (ripe), garlic, herbs (leafy green), lettuce (leafy green), pumpkin (sweet). 

Examples of Acidic Food:

Artificial sweeteners, beef, beer, breads, carbonated soft drinks, cereals (refined), milk chocolate, cigarettes and tobacco, coffee, drugs, flour (white, wheat), fruit juices with sugar, jams, liquor, pasta (white), pastries and cakes from white flour, pickles (commercial), tea (black), wine. 

Many acid vs. alkaline lists exist, and I don't have a perfect one.  Read with caution, but can be useful as a guidance.

One example list: A List of Acid/Alkaline Forming Foods

(note: there are a few contradictions in the above list)

Cereal - The Sugar Story

I read an article this morning in the Wall Street Journal about how cereal manufacturers, like General Mills, are having a hard time reducing the sugar they put in their cereals.  Much of the discussion and impetus behind reducing sugar is in response to the child obesity epidemic.  They say that their cereals are hitting a sugar threshold, kids just won't eat it the second day if it has less sugar.  For illustration, here is a chart provided in the article of how much sugar is in one serving of their cereals.  Notice that some have been reduced. 

If it takes THAT much sugar to make a cereal taste good, maybe there is something wrong with the cereal, and not the sugar??   

They go on to talk about how they use vitamins/fortified, fiber or whole grain to make the cereal "appear" more healthy.  But don't you think the bigger question is, why would you try to feed your child or yourself a tasteless, processed food that is gross in its raw state but palatable once you add tons of sugar and sodium to it?

Why not just feed your kids oatmeal with mix-ins or eggs?

[Just between you and me, maybe because General Mills doesn't sell plain oatmeal or eggs. haha]

The full article is below.


Past posting on how to make yummy oatmeal: Bring Back the Oatmeal!
Source and pictures source: WSJ: Success Is Only So Sweet in Remaking Cereals

Macaroons vs. the Mini Watermelon

Today is Random Picture Day at FindingFoodorLove.  It's a battle between partially eaten macaroons from my absolute favorite French bakery, Vanille in Chicago (my taste of Paris), and our organic, miniature watermelon from the garden.  No philosophical insight here, just total randomness.  I think the watermelon looks like it has some inherent advantage, don't you think?  Interesting that the colors of my macaroons (red velvet, passion fruit with a hint of coconut, and pistachio *so tantalizing*) are the same colors as my watermelon!  Guess I was thinking 'watermelon' when I was buying the macaroons or more probably, I subconsciously like this color combination.

The watermelon, by the way, was so incredibly awesome.  It was juicy, crisp, sweet, and personal (I consumed 1/2 of the entire thing since it was so small).  I have to admit, the thirst quenching watermelon got me eating it more and more, but left my macaroons half eaten.

I Love Peanut Butter

I cannot even begin to express just how much peanut butter I have eaten over my lifetime thus far.  I think enough jars to fill a middle sized suitcase, for sure!  There is something about peanuts in their creamy state that just want me to get up right now from my typing and eat a spoonful with some puffed wheat, a piece of bread, or a cracker.  Speaking of which, I just did right before I started writing this blog post (many spoonfuls with the puffed wheat, just to be clear).  haha

I still remember growing up, how my Dad would tell me you will get fat by eating all that peanut butter.  Interestingly, he was right, depending on the peanut butter you eat.

In order to IMMENSELY enjoy the nutty, crunchy, creamy peanut butter that drips onto the bread and then straight into your drooling mouth, and yet not really gain weight, one must read labels (and still practice some degree of moderation).  The label is what it comes down to.  Or you make your own (or at Whole Foods).  Your peanut butter label should have only one of these combination of ingredients:
1) Dry roasted peanuts.
2) Dry roasted peanuts and salt.
3) Maybe they forgot the roasted part, so still one of the above sans roasted.

That's it.  Skippy, Jiffy or perhaps other brands ending in -y usually do not abide.  They add sugar.  And, sugar makes you fat!!  My Dad was right, eating that kind of peanut butter will go straight to the waistline.  In addition, these brands add other things you cannot pronounce (to make it shelf stable).  An opened jar of peanut butter should be refrigerated.  If your peanut butter doesn't require you to, then check the label.  It might have a lot more than you thought.

Other notes on peanuts?  "Peanuts rank as high as strawberries in antioxidants." (1).  The Journal of Food Chemistry had an article where researchers at the University of Florida's Institute of Food and Agricultural Sciences found that peanuts rivaled many fruits for their antioxidant content.  They were a little shocked.  Peanuts also increase magnesium, folate, fiber, copper, vitamin E and arginine consumption, which all contribute to prevention of heart disease.  As with all things, peanut butter should be eaten in moderation compared to the rest of your diet.  Please don't cut off all other food, especially superfoods, just to eat peanut butter 24/7.  If you do that, then I cannot vouch for the no gain weight scenario.

My most favorite peanut butter--ever--is Trader Joe's Crunchy, Salted Peanut Butter.  Just got the flier today (Culinary Compendium).  Right on the front page is my beloved peanut butter.  Only $1.79.  Can't beat the price or the taste.  I wish I were paid for this commercial!  That's alright, so long as they don't take away my peanut butter!


(1) Source: 150 Healthiest Foods on Earth, by Jonny Bowden
www.traderjoes.com
Picture: www.guidespot.com/guides/best_thing_at_trader

The Berry of Thanksgiving

I love cranberries.  And, cranberries love me.  As Thanksgiving approaches, many traditional meals will include some sort of cranberry compote or cranberry sauce.  In my opinion, the cranberry should get a bigger share of glory during the year.  Cranberries occasionally come up in recipes, but not mass consumption until Thanksgiving.  I am generalizing here, but I think it holds some validity.  Why do I think cranberries deserve more glowing reviews and increased consumption?

1) Cranberries have antioxidants.  Cranberries, like raspberries, blueberries, strawberries, etc. are loaded with antioxidants that boost immunity, energy and a host of other bodily functions that are probably not understood.

2) Cranberries are sour, but with added sugar, they burst with sweet flavor.  I am not a proponent of consuming lots of refined sugar, but when you combine cranberries with sugar, it can bring your oatmeal, salad, chicken salad to a whole new level.  If it stays in a dish or salad for long enough, dried cranberries (Craisins) will absorb the moisture and become more plump, adding a nice texture to food.

3) Cranberry juice, although loaded with sugar, but in small amounts can be a good alternative, non-alcoholic drink when combined with club soda.  It's better than a coke.  And, it holds some trace of antioxidants in the juice.  Who would have thought that the bar could even offer you some antioxidants?

I hope you enjoy the cranberry at Thanksgiving, and also consider giving it a longer life outside of Thanksgiving dinner if you don't already.  The best way to buy it, if you have one available, is from Costco: Ocean Spray Craisins.  And, Craisins run some great commercials.

Two culprits to low energy and burgeoning waists

Think bread, baked goods, noodles, bagels, pretzels, flavored yogurt, non-fresh juices...These used to be my staples.  Foods that I LOVED to eat.  And, I thought they were "low fat," which in my mind was "healthy" (I have learned totally not true).  I remember in college, I would eat 3 bagels a day.  Morning would be with cream cheese, lunch with peanut butter, and dinner with some other concocted condiment.  After so many years and always wondering why working out 4-5 times a week would not get rid of my belly fat, I have found two major culprits: refined flour and sugar.  These caused me to retain belly fat and made me tired (but I just didn't know it).  In recent years, I have been cutting them out.  In fact, I have found that the more I eat sugar and refined/processed flour, the more hungry I am.  I believe by eating refined flour and sugar, I am starving my body of nutrients it actually needs; therefore, I eat more and I just don't feel satisfied until I have a stomach ache from over-eating!  I now eat primarily whole grains and check labels for sugar content.  Belly, thighs and butt have all slimmed down, energy level is much higher, and my appetite is in more control.  There are a couple days when I can tell I have eaten too much, but the former struggle is less, making my days more blessed.