Diets in Review - Find the Right Diet for You

whole grain



9 New (Yet Very Old!) Gluten-Free Grains

amaranth

Whether you’re going gluten-free and need a change of pace from quinoa and potatoes, or you’re just looking to add more nutrient-dense grains to your dinner routine, you’ve got more options than you may have thought! Here are nine new-to-you (yet very old!) options you’ve probably never heard of or tried. They are certainly worth becoming more familiar!

1. Amaranth

Aztecs ate amaranth for thousands of years–and for good reason! One cup of cooked amaranth has 9 grams of protein and 29% of your daily iron.

How to Eat It: Boil one cup grains in 6 cups water for 40 minutes, then drain off excess water. Use it in tabouli salad instead of bulgur, or with bananas and cinnamon as an alternative to oatmeal.

2. Buckwheat

Believe it or not, there is no wheat found in buckwheat. It’s actually a fruit seed originally from China. Kasha is the roasted kernel form that we eat. One cooked cup has only 155 calories, 1 gram of fat, and 5 grams of fiber to keep you feeling full.

How to Eat It: Stir-fry 100% buckwheat (soba) noodles with shrimp and veggies, or cook buckwheat groats (kasha) like rice and add lemon, olive oil, and fresh herbs.
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5 Reasons Why Most Of Us Should NOT Go Gluten-Free

By Layne Lieberman, RD, Culinary Nutritionist and author of “Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy”

A small percentage of the population that greatly benefit from following a gluten-free: These are the estimated 1 to 2 percent of people who have been diagnosed with celiac disease and the 0.2 to 0.4 percent who suffers from wheat allergy.

So what about the rest of us, the 98% of the population that hasn’t been diagnosed with celiac disease or a wheat allergy?

grains

Some of the biggest diet buzzwords right now are gluten-intolerance or gluten-sensitivity but there’s no test to determine if an individual actually has this. The truth is, the gluten-free movement has become a multi-billion dollar industry. Despite what’s written in fear-mongering books like “Grain Brain” and “Wheat Belly”, for most of the population there is no reason to go 100% gluten-free. (I do, however, strongly support eliminating  processed foods like white bread, cookies, chips, pretzels, and cakes.)

Here’s why most of us should NOT be on a gluten-free diet:

  1. Gluten-free diets recommend substituting rice for wheat. This may not be a good idea in the long-term. Rice absorbs arsenic (and cadmium) from the ground. Small quantities in the diet are of no concern. But when rice (or rice flour) is a staple, as recommended in some gluten-free diets, it can be troublesome and may even result in poisoning.
  2.  Restaurant and supermarket gluten-free offerings can be highly processed and  packed with calories, sugar, salt and fat. One half of an Uno Chicago Grill Gluten-Free Pepperoni Pizza has 500 calories, 21 grams of fat, 1040 milligrams of sodium and 6 grams of sugar. Yikes!
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3 Health Food Fake Outs and 3 Healthy Alternatives

By Janis Jibrin, M.S., RD, TheBestLife.com Lead Nutritionist

When you see “whole grain,” “low fat,” and other health buzzwords on a food label, you might assume you’re picking up a more nutritious choice. Unfortunately, that’s not always the case. Some products don’t offer much of an advantage compared to the original or, even worse, aren’t inherently healthy at all. Let me share a few examples.


Health Food Fake Out: Neufchatel (cream cheese with 1/3 less fat)

It’s true that this product has about a third fewer calories and saturated fat grams than regular. But still, just 2 tablespoons (an ounce) contains 3 grams of saturated fat—that’s a sixth of your daily limit on an 1,800-calorie diet. And the 33 milligrams of calcium it provides aren’t worth it.
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Test Your Cereal Smarts to Buy a Better Breakfast

By Janis Jibrin, M.S., R.D., Best Life lead nutritionist

I’ll admit it—I’ve given unsolicited advice to total strangers in the cereal aisle, but only when they look truly bewildered. It’s my nutritionist’s instinct, what can I say? Believe it or not, choosing a healthy cereal is not as complicated as you might think, especially when you follow a few simple steps.


Start with the ingredient list. Check to make sure all grains are whole. Examples of whole grains: barley, brown rice, oats, quinoa, triticale, whole rye, whole wheat, and anything else with “whole” in front of it. For more on what is and isn’t a whole grain, click here. I’d avoid sucralose (Splenda), acesulfame K, aspartame (Nutrasweet), and any other artificial sweetener—you don’t need these in a cereal.
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Kashi’s New Steam Meals Make a Healthier Dinner for One

Kashi has just launched a new product line. Instead of adding a new breakfast cereal or another on-the-go granola bar, they’ve added a whole new line of easy-to-prepare steam meals. The bags come microwave-ready so all you have to do is find it in the freezer aisle, throw it in the microwave, and serve.

These steam meals come in four different flavors, each containing an average of 35 grams of whole grains, 17 grams of protein, 8 grams of fiber, and only 9 grams of fat. Different flavors vary. Each are the same in that there are no artificial ingredients and they’re all minimally processed. The bags come in a single-serving size making it easy for you to not over indulge, however, multiple bags will need to be bought if you plan on serving the whole family. Listed below are the four different flavors currently available.

Sesame Chicken

This meal contains natural white and grilled chicken, 7 whole grain sesame pilaf, carrots, edamame, red peppers, and roasted green beans. It’s all topped off with a spicy citrus sesame sauce that seems to be not too heavy nor not too light. The nutritional facts are 35 grams of whole grains, 17 grams of protein, 8 grams of fiber, and 9 grams of fat (guideline is 3.5 grams or less). The meal has 300 calories, which is inline with nutrition guidelines for a meal like this. It does slightly exceed the 600 milligrams or less guidelines for sodium.
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