Why It’s Vital You Read Ingredient Labels

Why It’s Vital You Read Ingredient Labels

Are you just beginning your health journey and don’t know where to start? Here’s an easy entry point — start by reading ingredient labels. In this article, I’m going to break down the importance of reading ingredient labels, how to purchase packaged foods wisely, and ultimately, what ingredients you should be avoiding.

In a perfect world, your diet will consist only of nutrient-dense whole foods and you’ll avoid anything that comes in a package and processed in a factory. In real life, this is highly unlikely. So, in these real-life circumstances, let’s empower you with the information to make smart purchases when you’re purchasing packaged foods.

Let it be said that not all packaged foods are created equal. Chips are a perfect example. You can purchase chips with three ingredients: potatoes, salt, and olive oil or you can purchase chips with twenty-five ingredients, including vegetable oil, maltodextrin, monosodium glutamate, natural and artificial flavor, dextrose, artificial color (yellow 6, yellow 5, and red 40), lactic acid, citric acid, sugar, disodium inosinate, and disodium guanylate.

The first package of chips was Boulder Canyon, the second was Doritos. For many on their health journey, a simple chip with three ingredients may be just fine as a snack from time to time. On the other hand, for many, a chip with multiple artificial flavors and ingredients may cause unwanted inflammation and sensitives that compound and eventually lead to illness and disease. So where do we begin?

Let’s start with a general rule of thumb: make sure you can pronounce and recognize each ingredient listed on the label. So, that’s to say, if you can’t pronounce an ingredient or if you don’t know what the ingredient is, put it back on the shelf and continue on. This rule will help guide you in purchasing the best-quality packaged foods until you’re able to investigate each ingredient listed and determine if it’s right for you.

The most common ingredients to stay away from include gums (e.g. guar gum and xanthan gum), refined sugars (e.g. high-fructose corn syrup and sucralose), carrageenan, “natural” flavors, and artificial colors. If you’re interested in learning more about the why behind each of these, the Environmental Working Group has a food score database that will help you navigate the potential health effects of these processed and artificial ingredients.

A note about refined sugars — they’re hidden everywhere! I want to include a list of the most common names of hidden sugars so you know what to look out for (scroll down for the entire list). With that being said, if you’re following the general rule of thumb, it’ll be fairly easy to avoid these hidden sugars because you’ll know what to look for.

Ultimately, the focus should be on consuming whole foods, even if they do come in a package. Choosing food items with clearly recognized ingredients on their labels will ultimately guide you in purchasing the best-quality foods to nourish and support your body.

Names of Refined Sugars

  • barley malt
  • beet sugar
  • brown sugar
  • brown sugar
  • buttered syrup
  • cane juice crystals
  • cane juice solids
  • cane juice
  • caramel syrup
  • carob syrup
  • concentrated fruit juice
  • corn syrup
  • corn syrup solids
  • date sugar
  • dehydrated cane juice
  • dehydrated fruit juice
  • dextran
  • dextrin
  • dextrose
  • diatase
  • diatastic malt
  • disaccharides
  • ethyl maltol
  • fructose
  • fruit juice crystals
  • fruit puree
  • galactose
  • glucose
  • glucose-fructose
  • glucose solids
  • golden syrup
  • high-fructose corn syrup
  • honey
  • invert sugar
  • lactose
  • malt
  • malt extract

A Better Approach to New Year’s Resolutions

A Better Approach to New Year’s Resolutions

New Year’s Resolutions

Let’s make this year different than any before! I’m suggesting we skip the lofty New Year’s resolution that often leaves us deprived and unhappy and trade it in for living an intentional and mindful year that prioritizes self-care.

While self-care has become quite the trendy term, it simply boils down to prioritizing one’s own physical and mental health. It requires turning inward to uncover the things that bring happiness and joy, and ensuring we do more of those things!

So this year, instead of creating a rigid list of foods or activities you’re swearing off, consider creating a list you can draw upon whenever you’d like to revitalize your commitment to self-love and self-care. Begin this self-care list by taking inventory of all of the things that bring you joy. This list may include people, places, actives, hobbies, and perhaps even smells and tastes! Know that this list is ever-evolving, so remain flexible and update it as needed.

To help you succeed at this ongoing self-care practice, I’ve created a list of foods you can draw on to incorporate as part of your self-care practice.

Foods to help you focus:

Salmon (and other fatty fish) — Many researchers consider DHA to be the most important fat found in the human brain, and the unusual concentration of this omega-3 fatty acid in salmon helps explain the research-documented benefits of salmon including better brain function, better overall cell function, and improved control of the body’s inflammatory processes(1).

Strawberries — The strong antioxidant and anti-inflammatory benefits provided by strawberries have proven to improve brain function. Certain research studies have shown the connection between strawberry consumption and new nerve generation in the hippocampus, which is often involved in the learning and recall of new information(2)!

Cinnamon — Just smelling the wonderful aroma of this sweet spice boosts brain activity! Purchase cinnamon in it’s dried stick or powder form, or as a high-quality essential oil to diffuse in your home office.

Other suggested foods include avocado, blueberries, oranges, walnuts, and green tea.

Foods to decrease stress and tension:

Turmeric — Prized for its anti-inflammatory and antioxidant properties, recent studies have shown the spice plays an active role in treating various central nervous system disorders as well as offering a protective action against stress(3). Turmeric can be utilized either fresh or dried and is easily incorporated into many types of cuisines.

Eggs (and other proteins) — Incorporating high-quality, pasture-raised and organic, protein, like eggs, is key to supporting your body through stress as it will fuel your system from a cellular level, ensuring your body will return to balance. Eggs are also an excellent source of choline, a nutrient that has been shown to play an important role in brain health and may protect against stress(4).

Leafy greens — Leafy greens, including spinach, kale, and chard, all contain choline as well, which as mentioned above, play an important role in managing and reducing stress in the body. Additionally, the antioxidant richness found in leafy greens is helpful in the reduction of oxidative stress.

Other suggested foods include broccoli, parsley, organ meats, sweet potatoes, and water.

Foods to soothe and relax you:

Walnuts — A fascinating aspect of walnuts and their potential health benefits involves their naturally occurring melatonin. Melatonin is a widely-active messaging molecule in our nervous system and is critical in the regulation of sleep, daily (circadian) rhythms, light-dark adjustment, and other processes(5). If you’re looking for improved sleep and relaxation, grab a handful of walnuts!

Chamomile — Chamomile is best known for its wonderful calming action and is used to ease tension and stress, emotional upset, nervousness, and insomnia (6). Purchasing dried, organic flowers in bulk is an easy and affordable way to always have chamomile on hand to be utilized as a tea, compress, or a lovely addition to your bath.

Bananas — Bananas are an excellent source of magnesium, an important mineral that relaxes your muscles and activates your parasympathetic nervous system that regulates “rest and digest”.

Other suggested foods include honey, nuts, seeds, and eggs.

Foods to energize you:

Coffee or Green Tea — Both beverages naturally contain caffeine that stimulates the brain and central nervous system, helping you stay alert and energized. If coffee makes you too jittery, swap your afternoon pick me up for green tea.

Cacao — Cacao is a superfood that will boost your energy! It comes in many different forms, including powder and nibs, and can be added to smoothies, yogurt, or oatmeal.

Apples — Due to its comprehensive macronutrient and micronutrient profile, this fruit provides a burst of energy in the form of carbohydrates and natural sugars, while also stabilizing blood sugar.

Other suggested foods include rice, quinoa, potatoes, pineapple, and dark chocolate.

Here’s to a new year where we swap the complicated resolutions for clear intentions and fuel our bodies with foods that support our goals! Wishing you only health, happiness, and joy for 2021.

SOURCES

  1. “Salmon.” The World’s Healthiest Foods
  2. “Strawberries.” The World’s Healthiest Foods
  3. Kulkarni, S K, and A Dhir. “An Overview of Curcumin in Neurological Disorders.” Indian Journal of Pharmaceutical Sciences, Medknow Publications, Mar. 2010
  4. Glenn, Melissa J, et al. “Supplemental Dietary Choline during Development Exerts Antidepressant-like Effects in Adult Female Rats.” Brain Research, U.S. National Library of Medicine, 14 Mar. 2012
  5. Walnuts.” The World’s Healthiest Foods
  6. Justis, Posted By Angela. “A Family Herb: Chamomile Flower.” Herbal Academy, 25 Jan. 2018

7 Ways To Combat Inflammation This Holiday Season

7 Ways To Combat Inflammation This Holiday Season

It’s the most wonderful time of the year! The Holiday season is known to be filled with love, joy, family, and friends. It’s also a season filled with stress, lack of movement, and over-consumption of sugar and alcohol which means systemic inflammation can be at an all-time high. In this article, we’re going to discuss 7 ways to combat inflammation this Holiday season!

1. Stay hydrated.

Water is the most important nutrient in your body! It flushes toxins, enables cellular hydration, and transports nutrients, which all play a huge factor in managing and combating systemic inflammation.

As a general rule of thumb, aim to drink half your body weight in fluid ounces of hydrating fluids each day. For example, if you’re a 140lb person, your daily goal is 70oz of hydrating beverages. These hydrating beverages include high-quality filtered water, coconut water, bone broth, and uncaffeinated herbal tea. Keep in mind, for every 8oz of dehydrating beverage you consume (coffee, tea, juice, alcohol, soda) you’ll want to add another 12oz of hydrating beverage to your daily baseline.

Young woman doing floor exercises.

2. Move your body.

Moving your body is crucial for a variety of reasons. Regular physical activity has health benefits that includes stress reduction, weight control, strengthening of the heart, bones, and muscles, and reducing the risk of certain diseases1 — all of which are vastly important for combating inflammation. Additionally, exercise is critical for the movement of lymphatic fluid that is responsible for filtering out bacteria, viruses, and toxins, which, if left stagnant, causes high levels of inflammation.

3. Slow down and breathe.

While we cannot go three minutes without oxygen, too seldom do we sit and focus on breathing deeply. Our respiratory system is responsible for filtering out fumes, allergens, mold, and airborne toxins, all of which are highly inflammatory to our system. Focus on breathing in deeply to oxygenate your cells and breathe out completely to remove carbon dioxide and other accumulated toxins in the lungs. In addition to the oxygenation of our system, this deep breathing slows down our nervous system and allows the body to enter a parasympathetic state so we can “rest and digest”.

4. Chew your food.

While this may seem like an odd suggestion, it’s a small but powerful habit to combat inflammation. When we eat too quickly, we swallow air and large chunks of food, which can cause digestive dysfunction and therefore systemic inflammation. Aim to chew your food 20-30x per bite or until the food is a liquid-like consistency. This tiny habit will vastly improve digestion and combat inflammation.

5. Sleep

Sleep is a time where we restore and repair! Ensuring you get 7-9 hours of deep restorative sleep per night is especially key during times of excess stress and overindulgence of sugar and alcohol (i.e. the Holidays!).

6. Avoid too many sweets.

A high sugar diet can have harmful effects on your health and can result in chronic inflammation, where the body’s immune system activates, resulting in damage to healthy cells2.

To reduce inflammation, aim for an overall healthy diet filled with nutrient-dense whole foods. During the Holidays, do the best you can to avoid overindulging in sweet treats filled with refined sugars. If possible, enjoy a dessert made with naturally sweet ingredients like maple syrup or honey!

7. Cook with high-quality oils.

Hydrogenated oils like vegetable, canola, and soy, are highly inflammatory and should be avoided at all costs. These industrial seed oils come from genetically modified plants that are toxic to our systems, full of additives, and have been linked with a variety of health problems.

For high heat cooking choose animal fats or ghee from pasture-raised sources and for medium heat cooking choose extra virgin olive oil or butter. These fats and oils are critical for our health as they boost the immune system and reduce systemic inflammation!

Ensure your days will be merry and bright by following these seven ways to combat inflammation this Holiday season!

1. “Does Sugar Cause Inflammation? What the Research Says.” Medical News Today, MediLexicon International.

2. “Exercise … It Does a Body Good: 20 Minutes Can Act as Anti-Inflammatory.” UC Health – UC San Diego.

Thanksgiving in 2020

Thanksgiving in 2020

Patti McCoy
Share this article!

Thanksgiving is the day to enjoy family and your favorite traditions. For some reason this year doesn’t really have that “get together” kind of vibe. But seriously, I have discovered that just being in each other’s lives and having the privilege of shelter, food, and work is quite enough to be thankful for. There is not one person I know who has not had to go through something traumatic, other than being in the middle of a pandemic, this year. Yet, we have made it through (so far). I can’t not correlate the fact that 2020 also means hindsight, which then leads to the thought that maybe this year was meant to be about reflection, and what is most important in life. Then that leads to the questions:

What are you most thankful for this year? What have you learned about yourself?

I’ll go first. I am thankful to have all of my family in my life. Sure, we are scattered across the country, but we still manage to stay connected through zoom calls, text messages, and old fashioned phone calls. We started playing games and asking deep questions. The fun part is we still learn something about each other, and it never fails that my mom will talk about the convent (that’s another story). Lol. We ask questions like: what is the most beautiful place you have ever been? What will you do this next year that no one would expect? What was your favorite show, book, or movie this year?

I learned that I am stronger than I thought I was. I had to be the support for my husband when all this quarantining started. I earned my nutritional therapy certification. I started a new business (again). I had to really build up the confidence to put myself out there on social media; I am actually still working on that. I learned when relationships are true, the connections can last a lifetime, regardless of the time that passes. I had to be there for my husband when he lost his job of almost 17 years, and completely changed his career. Most of all I learned that nothing will change or happen unless you take the first step, or make the first decision to make it happen. In other words, believe in yourself and go for it!

So this year for Thanksgiving, we will enjoy our family zoom calls and our quaint little dinner for ourselves. We will celebrate everyone’s health and wish everyone the same for next year. We will share memories from the past and create new ones. We will laugh and cry and even the famous laugh-cry. While we haven’t been able to hug or be around each other, we will feel the unconditional love we all have and know that is enough. I am so very grateful for every moment on this side of the earth with the people I love. Happy Thanksgiving, everyone! (Virtual squeeze hug)

Thanksgiving Side Swap

Patti McCoy
Share this article!

Let’s be honest. The sides are the really the main event at Thanksgiving. Sure we like the turkey, it’s the sides we show up for. There are few that have a special place in my heart. One is my father’s favorite, and gross to everyone else. It was the one thing he insisted on every year, and it was creamed pearl onions. They came in a can and we would just toss in a pan to heat, that was it.

Another one that sticks out is the proverbial canned cranberry sauce. Yes, we ate a lot of canned/boxed foods back then. The jellied, tart cranberry (that took forever to get out of the can) is quite nostalgic. I think I found slicing it in nice even slices therapeutic. The last one is a sage-baked macaroni and cheese that I made for my very first Thanksgiving I made by myself. It has about four different cheeses, pancetta, sage (obviously), and butter. No wonder I have trouble with dairy now. Lol. I liked it because it was relatively simple to make, tasted amazing, and was cooked in ramekins for easy eating.

Our Thanksgivings look very different now. I learned that cooking a turkey, no matter the size, spatchcocked is the way to go. Spatchcocking sounds naughty, but it just means that you cut the poultry down the spine to spread flat on a pan. It reduces the cooking time in half, so no more 6 am start times. I also started making Brussels sprouts, mashed cauliflower, homemade cranberry sauce, and non-dairy green bean casserole. I just enjoy making food for people that I love and care for, and them having a great experience.

This year will be different, but I think in a good way. Since my family is spread out between California and Florida, we haven’t spent holidays together in awhile. However, ever since Covid we have found the time to zoom with each other every other week or whenever we feel like “seeing” each other. In a way, it has helped us get closer. So, this year will be different in that I’ll actually see and spend time with my entire family instead of a quick phone call to the parentals. My husband, Shawn, and I will eat lots of food and probably just hang out with our animals, Kila and Sunny. Oh, and it’s my birthday. Not such a bad day if I do say so myself.

Please enjoy some of my favorite side recipes to swap for yours. Happy Thanksgiving!

Image of mashed potatoes in a bowl
Buttermilk Smashed Potatoes
prepping time icon
Prep Time:
10 minutes
prepping time icon
Cooking Time:
25 to 30 minutes
prepping time icon
Servings:
4 people
INGREDIENTS
  • 2 pounds baby Yukon potatoes (marble-sized)
  • 4 tablespoons salt, for boiling
  • 1 1⁄2 cups buttermilk
  • 1⁄2 cup or 1 stick of butter
  • 1⁄2 cup chives, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
DIRECTIONS

Place potatoes in a large pot, add salt and cover with water to about an inch over the potatoes. Bring to a boil, and then simmer for 15 minutes or until fork tender.

Drain the water, leaving the potatoes in the pot. Add the buttermilk, butter, and chives*. Gently smash the potatoes until the buttermilk and butter are fully absorbed. Season with salt and pepper. Serve warm.

TIPS: Add 1/3 portion at a time to ensure the potatoes don’t have too much liquid. No one likes soupy potatoes.

Image of Garlic Mashed  Cauliflower
Garlic Mashed Cauliflower
prepping time icon
Prep Time:
20 minutes
prepping time icon
Cooking Time:
10 minutes
prepping time icon
Servings:
8 people
INGREDIENTS
  • 1 large cauliflower head, cut into uniform pieces Kosher salt
  • 5 garlic cloves
  • 2 tablespoons ghee
  • Freshly ground black pepper
  • Pinch of nutmeg (optional)
DIRECTIONS

Fill a large stockpot with an inch or two of water and fit a steamer insert in the pot. Cover the pot and place it on a burner set on high.

Season the cauliflower pieces liberally with salt. When the water comes to a boil, place the cauliflower and garlic onto the steamer insert. Put a lid on it, and steam for about 10 minutes or so until the cauliflower is easily pierced with a knife.

Drain the cauliflower and garlic in a colander, and then toss them into a food processor or blender. Add the ghee, pepper to taste, and nutmeg, if desired. Pulse everything until smooth, but not soupy.

TIP: You can’t over cook cauliflower, just make sure there is enough water in the bottom of the pot.

Image of Green Bean Casserole
Green Bean Casserole
prepping time icon
Prep Time:
1 hour 15 minutes
prepping time icon
Cooking Time:
50 minutes
prepping time icon
Servings:
10 to 12 people
INGREDIENTS
  • 1 cup whole raw cashews
  • 2 tablespoons ghee or olive oil
  • 8 oz. cremini mushrooms, halved
  • 1 shallot, peeled and chopped
  • 1 clove garlic, crushed
  • 1 cup water
  • 1 3⁄4 cups chicken stock
  • 1 1⁄2 teaspoons fine sea salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves
  • 2 pounds green beans, ends trimmed
Topping

  • 1⁄2 cup palm shortening, bacon fat, or ghee, for frying
  • 2 shallots, peeled and thinly sliced into rings
DIRECTIONS

Fill a large stockpot with an inch or two of water and fit a steamer insert in the pot. Cover the pot and place it on a burner set on high.

Season the cauliflower pieces liberally with salt. When the water comes to a boil, place the cauliflower and garlic onto the steamer insert. Put a lid on it, and steam for about 10 minutes or so until the cauliflower is easily pierced with a knife.

Drain the cauliflower and garlic in a colander, and then toss them into a food processor or blender. Add the ghee, pepper to taste, and nutmeg, if desired. Pulse everything until smooth, but not soupy.

TIP: You can’t over cook cauliflower, just make sure there is enough water in the bottom of the pot.

image of Harvest Muffins
Harvest Muffins
prepping time icon
Prep Time:
15 minutes
prepping time icon
Cooking Time:
30 minutes
prepping time icon
Servings:
2 dozen muffins
INGREDIENTS
  • 4 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cardamom
  • 1⁄2 teaspoon ground cloves
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 cup butter or ghee
  • 1⁄4 cup maple syrup
  • 1⁄4 cup honey
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 medium apples, grated and strained
  • 1 cup dried cranberries
  • 1 1⁄4 cups pistachio, roasted and chopped
DIRECTIONS
  1. In a bowl, sift together the almond flour, baking soda, salt, cinnamon, cardamom, cloves, and ginger.
  2. In a separate bowl, beath the butter, maple syrup, honey, eggs, and vanilla extract until well combined.
  3. Add the dry ingredients and the apples to the wet ingredients and mix well until fully incorporated.
  4. Fold in the cranberries and pistachios with a rubber spatula.
  5. Spoon 1⁄4 cup of the batter into the muffin cups lined with aluminum foil liners, about 2/3 full.
  6. Bake the muffins for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the muffins for 10 minutes. Then, remove each muffin from the muffin tin. Enjoy!

TIP: Store the muffins in an air-tight container for several days at room temperature or in the freezer for several months.

Image of Stuffing Casserole
Stuffing Casserole
prepping time icon
Prep Time:
20 minutes
prepping time icon
Cooking Time:
30-45 minutes
prepping time icon
Servings:
8-10 people
INGREDIENTS
  • 1 pound ground pork
  • 1 teaspoon fennel seeds
  • 1 teaspoon fresh sage, chopped
  • 1⁄2 teaspoon ground coriander
  • 2 teaspoons salt
  • 1⁄2 teaspoon black pepper
  • 1 tablespoon pork fat or avocado oil
  • 1 cup carrots, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup mushrooms, diced
  • 1⁄2 cup roasted chestnuts, diced
  • 1 cup fresh cranberries, or green apple, diced
  • 1 cup blanched almond flour
  • 3 tablespoons butter, cold
  • 1 tablespoon parsley, chopped
  • 1/3 cup walnuts, chopped
DIRECTIONS
  1. In a medium bowl, combine the pork, fennel seeds, sage, coriander, salt, pepper by hand.
  2. In a medium skillet, add the oil, add the meat mixture, and brown, about 8 minutes.
  3. Drain the skillet, reserving the fat, and place meat mixture, in a 13 X 9-inch baking dish.
  4. In the same skillet, using the reserved fat from the pork, cook the carrots, onions, celery, mushrooms, and chestnuts until soft, about 7 minutes.
  5. Transfer the cooked vegetables to the baking dish, add the cranberries or apple, and toss with meat to combine.
  6. In a small bowl, use a fork, or pastry cutter to combine the almond flour, cold butter, parsley, and walnuts until crumbly.
  7. Spread the crumb mixture on top of the meat mixture.
  8. Bake at 350 ̊F minutes or until the top of the casserole begins to brown. Serve warm, and use an oven or toaster oven to reheat.

TIP: Get Wild! Substitute the pork with ground venison, elk, or bison. A hearty flavor for a hearty dish.