“These days many people are eating date-based snack bars as they are perceived to be healthier than some other snacks. I love them and eat one every day after I was advised by a nutritionist to eat one instead of dessert. My concern is the effect the fructose may have on us, including our microbiota.”
The question about snack bars sweetened with dates has come up before. As I’ve written previously, “Because dates are a fruit, products sweetened with dates and date puree can legitimately claim to have zero added sugars. But, frankly, dates are about as close as you can get to pure sugar and still call yourself a fruit.”
I agree with your nutritionist that if a LARABAR satisfies the urge for candy or baked goods, that’s a pretty good upgrade. But the fact that snack bars are sweetened only with fruit doesn’t mean that they can be eaten in unlimited quantities. Continue reading “Larabars: Healthy Snack or Sweet Treat?”>
“What does the current research show to be the best way to introduce common food allergens to my 8-month old son to decrease his chances of developing a food allergy? I have heard differing opinions.”
The latest research suggests that introducing common food allergens early in life can actually decrease the risk of food allergies in kids. And this appears to be true even when children are at elevated risk of allergy. Even so, it would be wise to check in with your pediatrician, especially if a baby has asthma or other allergic conditions like severe eczema, or if a parent has severe food allergies.
Experts recommend introducing new foods one at a time and in small quantities. If the baby has no observable reaction to a food, you can continue to feed it in increasing quantities. After introducing a new food, wait three days before trying a new one.
“My daughter is gluten and dairy intolerant. She is breastfeeding and her baby has dairy and soy induced colitis. What foods can my daughter eat to get her calcium needs met and can she take a calcium supplement without causing intestine problems for the baby?”
Congratulations on the new baby in the family! The good news is that there are plenty of calcium-rich foods that are dairy, soy, and gluten free. Continue reading “Dairy, soy, and gluten-free sources of calcium”>
I recently received a sample for review of a new sweetener from Italy called Dolcedi, made from organic apples. According to the manufacturer’s website:
“Dolcedì’ can be used any way you would use traditional table sugar or honey and in the same proportions; one teaspoon of sugar equals one teaspoon of Dolcedì’.”
It’s promoted as having a lower glycemic index than sugar–which it does. But the manufacturer also claims that it’s 25% lower in calories than sugar–which it is not.
When used as directed, Dolcedi actually provides 31% MORE calories than sugar.
I’m guessing that most of the people reading this blog are already familiar with things like quinoa and teff. Although they may be unusual or even unheard of in some circles, they’ve become fairly mainstream to those who follow food and nutrition.
Sorghum is a Grain?
But what about sorghum? In 15 years of developing recipes, writing about nutrition, and exploring unfamiliar foods, I’ve never knowingly eaten sorghum. In fact, I was faintly surprised to find it listed as a grain because I thought it was a sweetener.
When I lived in the Southern United States, I used to see sorghum syrup in the grocery store, right next to the molasses and corn syrup. I had no idea that sorghum can also be eaten as a grain. In fact, it is one of the world’s most important cereal (grain) crops. It’s also gluten free.
How to Use Sorghum
Whole grain sorghum flour has a light texture and color and a mellow, slightly sweet flavor. Despite being somewhat lower in fiber than whole wheat, sorghum flour appears to have a somewhat lower glycemic impact than other flours. That doesn’t make it calorie free, of course! You’d want to enjoy those sorghum muffins and pancakes in moderation–like any flour-based food. (Here’s a recipe for a sorghum pancakes from the Oldways recipe archives.)
Even better, look for whole sorghum grains, which are sometimes called milo. Cook them until tender and use them as you would rice or barley. Try this Milo Salad with Oregano, Feta, and Cucumbers.
Photo courtesy of Oldways Foundation
Or, most fun of all, try popping whole sorghum grains like popcorn for a wholesome and novel snack!
You’ll find whole sorghum and sorghum flour in the natural foods aisle of your grocer. Bob’s Red Mill is a popular brand that’s easy to find.
If you’re already an old hand with sorghum, what new grain will you try in the spirit of Sample Whole Grains day?
Last September, 120 people took part in the very first 30-Day Nutrition Upgrade group challenge. And in just a few weeks (March 31st, to be exact), we’re going to do it again!
These 30-day nutrition and fitness challenges are super popular these days, and for good reason. They’re a great way to kick-start healthy routines and to stay motivated long enough for new behaviors to become established habits. And even though there are already plenty of them out there, I wanted to offer my followers something unique…something fun, effective, and based on solid science.
I put everything I know about nutrition and the psychology of behavior change into the 30-Day Nutrition Upgrade program. I reallyreally hoped it would make a difference in people’s lives, and was thrilled to have over a hundred people sign up for the first challenge.
“I have been seeing a lot of information about milk and dairy raising levels of IGF1 in our bodies. The claim is that will increase the growth of cancer cells, particularly in hormonal based cancers like prostate and breast cancer. Apparently, high levels of IGF1 are good if you are growing but less important once you have matured. Can you put our minds at ease, please? ”
Drinking a lot of milk might raise your IGF-1 levels, but it’s not because of the hormones in the milk itself. Any IGF-1 that may be present in foods such as dairy products is broken down during digestion and doesn’t have any biological effect in humans. The amount of protein you take in, on the other hand, has a more direct effect on IGF-1 levels.
Even though they don’t contain sugar or calories, artificial sweeteners usually don’t promote healthy eating patterns. They tend to encourage consumption of foods without much nutritional value, such as diet sodas and sugar free desserts. Ironically, the use of artificial sweeteners can actually lead people to consume more unhealthy foods (the “Give me a diet Coke and supersize the fries” syndrome.)
Finally, it’s really hard to develop an appreciation for the subtler pleasures of fruits, vegetables, and other whole foods if your taste buds are constantly bathed in the intense hyper-sweetness of non-caloric sweeteners.
