But it tastes good!

Food has to taste good. In all my years of consumer research, I have never heard anyone say that they would choose a food that didn't prioritize taste over all other factors. Taste is a must, and is a cost of entry to market a food product. If it doesn't taste good, no one will care enough about convenience or health to keep a food product on the grocery shelves or likely anywhere for that matter. 

We all have different taste preferences. 

Many are cultural. What we are raised on matters because for kids, what we know and associate with family and positive emotions impact choices for life.

Our tongues have a print just as a finger has a print that is unique to us. While our basic tastes are common, the extent to which they impact us is not necessarily. We all likely know someone with a "sweet tooth" or who doesn't eat vegetables because they "taste too bitter". 

There are many other tastes beyond the basic 5 of sweet, sour, bitter, salty, and, umami. Think of all the different spices and foods you have preferences for. 

However, the basic tastes are just that because they relate to our survival. We are hard-wired to crave them when insufficient in our diet. We know we are thirsty when our bodies are dehydrated. Why do we crave chips? Often because our bodies need salt to retain our fluid balance. We salivate when we see or smell delicious desserts high in fat and sugar. Our brain knows these are required for energy. We may crave citrus after eating meat to aid digestion and balance our body pH. We may crave meat or cheese for the protein needed for our muscles. When we learn to listen to our body well, we learn to maintain health. 

When we listen to the latest study or trend we may be causing harm or throwing out our money. Often the trends may have some foundational science behind them but that doesn't mean you should blindly follow them. Typically, people are unaware of the source of the science or the context. 

Follow me here or @foodfitter to learn more inside information on the journey of food and how it impacts your health. 

Doctors blaming food companies for our health crisis is convenient yet coming from a biased perspective. They are part of the problem.

I've heard everything, mostly in the name of whom to blame for the diabesity crisis. 

It works like this. Those in medicine notice that there is an increase in medical conditions that burden our hospital system. They work with government and pharmaceutical companies to develop drugs to address the issue. With the possible exception of drugs for infection and some cancers, most drugs will need to be taken for a lifetime to address chronic conditions.

In Western medicine, physicians are trained best for the sickest and those needing emergency care. Physicians often gravitate to specialties (as if we are the sum of our organs and body systems). Often a holistic view of the person's health is absent until all else fails.  Their system waits until one is ill enough to be diagnosed based on laboratory tests. 

Physicians then treat those who have disease. At this point, the patients they see typically need what they provide in the form of medicine or drugs because they are strong remedies. Much of the medical training and research the physicians rely on is supported by profit driven pharmaceutical companies. 

Doctors who are trained to prescribe drugs do so, and, when the patient has too many diseases (some from the side effects of a drug and others from disease progression) polypharmacy results (too many prescriptions often interacting). Eventually, there is nothing the doctor can do. 

Doctors hypothesize based on their knowledge of the human body from medical school and continuing education. It is difficult for them to keep up with the latest information given the large amount of research they have access to. They only have so many hours in their day. Pharmaceutical reps give them information on the latest drug advancements which can be helpful however, at the same time as they are educating the doctors they are also marketing drugs to them. New drugs typically have higher profit margins. There is clearly an inherent bias in the process. 

In contrast to the profitable drugs sold by pharmaceutical companies, the food industry works off of much smaller profit margins and considerably more volume. Often the ingredients in formulating new products are components of subsidized crops. The ingredients used that are not GRAS (generally recognized as safe) may be regulated by government research. Examples are artificial colors and sweeteners.

I listen to the latest doctor, or dietician blame the food industry for the sick patients that they see. Journalists and consumers repeat what they hear and read. It's safe for the professionals to blame the industry that is not paying their paycheck. It is also easy to blame whoever or whatever immediately proceeds the situation. But too often that is not the root cause of the problem. 

The truth is that everyone has a role in this.

I have another perspective.

What you need to know about rising food prices 101

Manufacturers do not want to raise food prices because there is market competition and they do not want to lose sales. They often reduce costs by giving you less at the same price as an initial strategy. They will tolerate products being out of stock if they can and look towards higher future demand when possible. They know that prices are rarely lowered and we typically get used to the new pricing although it is still not desirable. That's how inflation begins. We pay more for products and services and salaries need to rise to compensate. 

What is causing price inflation? 

1. Lack of workers and employment issues in factories here and around the world for production.

2. Backups in shipping by land and by sea.  From ports and delivery issues will continue to happen We live in a global world. We not only get our food products but ingredients and packaging materials from all over the world. Sourcing globally provides us with food access, convenience, and, in some cases, has even resulted in lower food prices. 

3. Scarcity 

Stocking up is one way to plan better and helps you have more time to get an item for your holiday dinner. Think of a Thanksgrilling get together setting expectations of an outdoor gathering. 

Now is the time to start planning your Thanksgiving menu so you can purchase your groceries.

Helping you plan, even if you are not the planning type, ensures you will have what you need and waste less. Waste is most often the issue with fresh fruits and vegetables especially now that so many more of us are eating more plant-based meals. Understanding canned and frozen options will help immensely. 

Buying locally and seasonally, planning, and learning the difference between marketing and what really is meaningful and of value to you when purchasing will make all the difference. 

Working with Foodfitter, food choices will be stress-free and you will feel confident that you are making sound food decisions aligned with your values, preferences, and health. 

My favorite secret ingredients to surprise your guests with flavors that wow. All of these ingredients are GMO free, gluten free, kosher and vegan. Some like it Smooth! Some like the Tangy! Some like it Hot!

1. Artichoke and Garlic Infused Extra Virgin Olive Oil from the Georgetown Olive Oil Company or use the oil from Trader Joe's Marinated Grilled Artichokes in Olive Oil. 

2. Blood orange Vinegar from Cuisine Perel

3. Habenaro Citrus Oil from Sutter Buttes. It is often sold as a dipping oil but I love using a splash in dishes. 

Rapid Weight Loss - Does it last?

The latest fad diet is not a diet. It's an injection touted by advertisements, physicians, and anyone interested in losing weight who can afford the steep payment without insurance of roughly $1000 a month. 

The long and short of it is that you need to continue to take the drug for the rest of your life if you want to maintain the weight loss. Many say the weight plus more returns if you stop and don't permanently change the way you eat. 

As a nutritionist, I'm wondering if one can take this drug long-term and still be able to get adequate nourishment. The reason that people lose so much weight is that they are not hungry. Some barely eat and their doctor has to tell them they need to eat. Over time, I would imagine malnourishment might become an issue. 

While I'm sure at least some of those inspired to go this route may have been overeating, whether or not they were eating for nutrient density or simply eating empty calories would depend on the individual. 

As a petite woman with a very slow metabolism, I've always found it necessary to eat a nutrient-dense diet with the fewest calories I can. I'm not starving myself at all - I just am not hungry and my body doesn't need many calories but it still needs nutrients to maintain healthy levels. It's a challenge for sure. I can't imagine that most are as diligent nutritionally with caloric restriction as I am. 

While supplements can help, there is simply no substitute for whole food and a balanced diet. 

As a food scientist, I know for sure that we do not know and certainly cannot measure the interactions of nutrients in food that nature provides us. We can't even measure the components of foods we know exist. 

I wish there was a magic solution to weight control for many of us who may struggle with it. So far, no magic exists. The risk of not accepting my healthy self for some generated image of perfection is just not worth it in my book. I will tell you if and when I find the magic. In the meantime, I chose to enjoy my healthy life as it is.  

Air travelers read on!

Have you ever been on a bumpy airline flight? Me too! 

Most airlines serve hot drinks on the plane despite possible unexpected turbulence. With only a little notice, they often don't have time to collect hot drinks, and although they could, do not offer cup covers.

The reasons I have heard relate to the expense of the lids, additional time taken by the flight attendants, the lid keeping the coffee hot for too long, and plastic waste - all issues that could easily be addressed easily if there was a true safety concern by airline management. My experience speaking up led me to the conclusion that lids are not likely to be provided for hot drink cups anytime now or later in the foreseeable future. 

As an experienced flyer and a coffee drinker, I have seen it all. The memory most ingrained in my mind happened on a smaller plane where seats were directly opposite each other in the front of the plane.  Drinks had been served prior to the turbulence. Upon the turbulence, as you would see in an arching water fountain, the hot drink contents perfectly launched from the cup and landed on the opposing person's seat in perfect synchrony. Screams, scalding, spontaneous inappropriate laughter at the situation resulted as well as stained, wet laps, at best, uncomfortable for the remainder of the flight. 

Personally, I have decided to take the issue into my own hands by being prepared and carrying an accessible standard 8-ounce cup lid with me when flying. Lids can easily be obtained for free on the way to the plane at any food area near the gate or by purchasing one in advance for pennies. You could also go all out and purchase a silicone reusable lid - a great fun gift for frequent fliers who love coffee and tea.  I also chose not to bring my own cup with a lid for convenience reasons and only take a light disposable lid that fits all 8 oz. cups. 

I realize spilled hot drinks on your lap when flying hasn't happened to everyone but if you've been through it, it's not something you want to happen again. And even if you are not a hot drink lover, you never know if others in the seats next to you are. Just saying.

 

Have you lost your senses? Don't let anyone call you crazy!

Losing your sense of smell has been one of the tell-tale symptoms of COVID-19. 

When you lose your sense of smell, it will impact your sense of taste as well because the two are closely interconnected, Before and after you put food in your mouth to taste it, we smell a food to see if it is pleasing and safe to consume. When we put food in our mouth and it touches our tongue we have taste buds to recognize a food but also the food's chemical component can be volatile (that is droplets of vapor reach the back of the mouth connected to your nasal passages (so these components of the flavor are inhaled). Together - taste and aroma send signals to your brain. That is how we know and recognize flavors in our memory. 

Most of us will recognize the scent of a rose and the taste of our favorite food and our brain is happy to receive these common aromas and tastes. Scents and tastes we recognize from childhood associated with love or play often comfort and calm us. 

Other aromas and taste trigger warnings  - there is too much salt or that grapefruit too bitter. As your body works constantly to maintain internal balance for your survival if it gets too little or too much of what it needs it lets you know. Normally you just have to listen unless something either disrupts the systems or the body believes that it must acclimate as best as possible to survive with what it has to work within a given environment.  Sometimes we recognize that acclimation is something we should consider for our long-term health.

Back to COVID-19 which disrupts this system when it enters nasal passages. 

That is because our senses are designed to maintain our health sending signals to our brain about what will nourish us in the right amounts. If we are listening to our senses carefully, we will know what we need to survive and thrive at the most basic level of our existence. 

Viruses spread by interfering with our basic systems hopefully only in the short term disrupting our body intelligence long enough to spread to others. In the process, our interaction with a virus may result in some damage as our body tries to fight off the intruder - in a sense an internal war.  

We are all equal in nature over the long term. All life survives to procreate and be useful to its species.  With time we may be able to defend our bodies from the intruder or in the case of some viruses, learn to adapt and co-exist with them. That is until we are run down, stressed or, other infected. The virus needs us to live for it to survive and spread so its objective is not to kill us. Some viruses, such as Epstein Barr, live in our body for the long term and are quiet until they feel threatened and then viral symptoms appear. 

In most cases, our senses are not lost forever because once we recover from the virus, in the most recent case of COVID, our detection is no longer under attack and our sensory cues can be repaired naturally. We can assist or speed up this repair with sensory stimulation. 

If you need to get your senses back again, send an email with I WANT MY SENSES BACK in the subject to mindy@foodfitter.com to learn about my short program.