Grapefruit & Citrus: Bright Balancers

Grapefruit & Citrus: Bright Balancers

Grapefruit & Citrus are bright balancers that have a uniquely sunny spot in your culinary and nutrition worlds. Their acidic flavor and vitamin C-packed composition add health to your diet and to every dish they touch.

A squeeze of lemon on a piece of fish. The lime in your favorite guacamole recipe. Citrus are bright beams of light, balancing flavors while dispensing important nutrients. They come by it naturally!

Nutritional & Health Benefits of Grapefruit

Vitamin C, Antioxidants & more

Grapefruit is renowned for its high Vitamin C content. This essential nutrient is not just about warding off colds; it’s a powerful antioxidant that plays a crucial role in your body’s balance by helping to remove excess free radicals. Free radicals, a natural byproduct of metabolism, can in excess damage cells and tissue, so contribute to aging and various health issues.

Lifestyle choices play a role in your free radical-antioxidant balance. Excess stress, sugar, alcohol, and ultra-processed foods can create more free radicals, while a nutrient-dense whole foods lifestyle that includes antioxidant-rich herbs, fruits, spices, and vegetables helps keep a healthy balance. By incorporating grapefruit into your diet, you provide your body with a natural defense system against these potentially harmful agents.

But the story of grapefruit & citrus bright balancing health benefits doesn’t end with Vitamin C. This fruit is also packed with many other antioxidants (one study found 38!). Flavonoids, beta-carotene, lycopene and naringenin are especially rich in the pink and red varieties. These antioxidant compounds have been linked to reducing inflammation, promoting anti-fungal and anti-microbial action, improving blood sugar, improving heart health, support for mitochondria (the energy factories in our cells) and even lowering the risk of some cancers.

Grapefruit & Heart Health

Speaking of heart health, numerous studies have shown that grapefruit can have a beneficial impact. Its fiber, potassium, lycopene, Vitamin C, and choline content all contribute to heart health. One study found that consuming grapefruit regularly could reduce blood pressure and cholesterol levels, two significant factors in heart disease.

Awareness: Grapefruit – Medication Interactions

However, it’s crucial to be aware of grapefruit’s interactions with certain medications. This is due to a compound called furanocoumarin found in grapefruit that can affect cytochrome P450 3A4 isoenzyme and P-glycoprotein metabolism in some medications, potentially leading to very serious health effects. More than 85 medications  (including some statins) are known to interact with grapefruit. Taking grapefruit with a statin can potentially boost the effect of that medication up to 12 times, so increasing the chances of liver or other organ damage. Here’s more on that from the FDA, and if you are on medications ask your healthcare professional about it.

Other citrus has some, but much less, interactions with medications. Orange juice, lemon juice, pomegranate juice, lime juice, and wheat grass juice have a few interactions, so check with your healthcare provider about drug-food interactions, and DON’T generally take your medications with juice. Water is better as a rule of thumb, and generally, if you have some juice a couple hours after taking your medications, the risk tends to be less.

Listening to Your Body: The Key to Enjoying Citrus

The most important lesson in your wellness journey is learning to listen to your body. Pay attention to how your body reacts to grapefruit. If you notice any discomfort or adverse reactions, it might be best to consult with a healthcare professional.

Grapefruit Seed Extract & Immunity

Moving beyond its juicy interior, grapefruit’s medicinal prowess extends to its seeds, peel and leaves. Grapefruit seed extract (GSE), derived from the seeds, pulp, and white membranes of the fruit, is touted for its antimicrobial properties. Historically, GSE has been used as a natural remedy to treat infections and boost immunity. While more research is needed to fully understand its efficacy, early studies show promise in GSE’s ability to combat a wide range of bacteria and fungi.

In this light, grapefruit & citrus bright balancers aren’t just fruit; they’re a testament to the wonders of nature, blending deliciousness with health benefits. Its story is a reminder of how traditional practices and modern science can come together, offering us tools to enhance our health and well-being.

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Grapefruit Folklore & Metaphysics

Growing up, I always found something magical about grapefruits. They appeared in the winter around the holidays when local fresh fruit was just not available. Their vibrant color and invigorating aroma hinted at something beyond their tangy taste. Sure enough, grapefruit has a role in folklore and metaphysics, a world where tradition and energy intertwine with the physical aspects of this balancing fruit.

Grapefruit & citrus: A Global Perspective

In many cultures around the world, citrus fruits, especially grapefruits, have held a special place in folklore. In the sunny groves of the Mediterranean, grapefruits were often considered symbols of prosperity and fertility. Their bright color and round shape were reminiscent of the sun, embodying vitality and life.

Moving across the globe, citrus fruits, including grapefruits, play significant roles in cultural ceremonies. For instance, during Lunar New Year celebrations in China, citrus fruits are common gifts, symbolizing good luck and fortune. Similarly, in many parts of the world, citrus fruits are used in festive decorations, their bright colors and fresh scents adding to the celebratory atmosphere.

Grapefruit in Herbalism & Home Remedies

In herbalism, grapefruit has a long-standing reputation. Herbalists from various traditions have used grapefruit seed extract as a natural remedy for its purported antimicrobial and immune-boosting properties. Though these uses are more anecdotal than scientifically proven, they speak to the deep-rooted belief in grapefruit’s healing powers.

My own exploration into herbalism introduced me to intriguing uses of grapefruit. In some communities, grapefruit peels are dried and used in teas as a remedy for coughs or colds, leveraging their high vitamin C content and essential oils. Others have shared with me their use of grapefruit peel infusions in baths for their refreshing and skin-toning properties. I have used grapefruit essential oil as a clean refreshing fragrance in my humidifier. 

Metaphysics of Grapefruit

Citrus Aromatherapy: Uplifting the Spirit

Now, let’s delve into the metaphysical realm. Aromatherapy has long used citrus scents, particularly grapefruit, for their uplifting and energizing properties. It’s no coincidence that I loved the refreshing smell of grapefruit in the air; grapefruit’s aroma has long been believed to help dispel mental fatigue and induce positive feelings.

Grapefruit & Chakra Balancing

In the practice of energy work and chakra balancing, grapefruit holds a special place. Its vibrant energy is said to resonate with the third chakra – the bright city of jewels (Manipura) – or solar plexus chakra, the energy center associated with confidence and self-empowerment. By incorporating grapefruit into my meditation and energy practices, I’ve found a greater sense of balance and inner strength.

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The Ayurvedic Angle: Citrus and Body Harmony

When I first began my study of the world of Ayurveda, I was fascinated by how this ancient system of medicine viewed food not just as nourishment, but as an energetic key to balancing the body and mind. Citrus fruits, and particularly grapefruit, have unique qualities in Ayurveda that can harmonize our inner energies.

Understanding Citrus in Ayurveda

Ayurveda, a holistic healing system that originated in India over 5,000 years ago, classifies foods based on their elemental properties and effects on the body’s doshas (energy types) – Vata, Pitta, and Kapha. Citrus fruits, with their refreshing and cleansing properties, are often used to balance these energies.

Grapefruit, with its sour and slightly bitter taste, is considered particularly beneficial in Ayurveda. It’s believed to aid digestion, stimulate the metabolism, and help detoxify the body. For someone with a Kapha constitution like me, prone to sluggishness and congestion, the invigorating nature of grapefruit is a blessing.

The Significance of Taste: Sour and Bitter in Ayurvedic Diet

In Ayurveda, taste (Rasa) is a critical aspect of diet and nutrition. The six tastes – sweet, sour, salty, bitter, pungent, and astringent – each have their effects on the doshas. Sour and bitter, two predominant tastes in grapefruit, have action.

Sour taste, found abundantly in grapefruit, is known to stimulate appetite, aid digestion, and energize the body. It’s particularly beneficial for Vata and Kapha individuals, helping to balance their earthier, cooler nature. However, it should be consumed in moderation by Pitta types, who already have plenty of internal ‘fire’.

Integrating Grapefruit & Citrus into Your Daily Life

Embracing the zesty world of grapefruits and their citrus cousins can be a delightful and healthful addition to your daily routine. My journey with these fruits has taught me that their benefits extend beyond their nutritional value; they are powerful allies for wellness and balance.

Tips for Including Citrus

Incorporating grapefruit into your daily life doesn’t have to be complicated.

Here are a few tips:

  1. Morning Ritual: Start your day with a glass of warm water infused with fresh grapefruit juice. This not only hydrates you but also kickstarts your metabolism.
  2. Snack Smart: Replace processed snacks with a bowl of fresh grapefruit slices. It’s refreshing, hydrating, and packed with nutrients.
  3. Citrus Dressings: Add a zing to your salads with grapefruit-based dressings. Mix grapefruit juice, olive oil, a hint of honey, and your favorite herbs for a tangy dressing.

Simple Recipes: From Breakfast to Dinner

  • Breakfast: Grapefruit Avocado Toast – Top whole-grain bread with mashed avocado, grapefruit segments, a sprinkle of sea salt, and a dash of cayenne pepper.
  • Dinner: Citrus-Herb Roasted Chicken – Marinate chicken with grapefruit juice, garlic, rosemary, and thyme. Yum!

Culinary Tips

  • When cooking with grapefruit, balance its sourness with a touch of sweetness or a creamy element.
  • Use grapefruit zest to add a burst of citrus flavor to baked goods or as a garnish.

DIY Citrus Infusions: A Step-by-Step Guide

Creating your own citrus infusions is both fun and beneficial. Here’s a simple way to make a grapefruit infusion:

  1. Ingredients: Sliced grapefruit, fresh herbs (like mint or rosemary), water.
  2. Method: In a large pitcher, combine the grapefruit slices and herbs. Fill with water.
  3. Infuse: Let it sit for a few hours or overnight in the refrigerator.
  4. Enjoy: Serve chilled for a refreshing and hydrating drink.

Listening to Your Body: The Key to Enjoying Citrus

The most important lesson in your wellness journey is learning to listen to your body. Pay attention to how your body reacts to grapefruit. If you notice any discomfort or adverse reactions, it might be best to consult with a healthcare professional.

High-Quality Grapefruit & Citrus Products

Feeling like a little grapefruit skincare, or a supplement bursting with citrus nutrients? I’ve got you covered – here is my list of goodies – supplements and personal care products to bring a little citrus into your life. 

Fullscript is a high-quality online formulary that carries nutritional supplements and personal care products. If you have or set up an account through me, you’ll get 25% off everything, and free shipping if you order more than $50. 

I’m an affiliate with Fullscript, so if you do purchase through my account, I receive a small commission. 

Deepening Your Connection: Grapefruit as a Plant Initiation Ally

What’s a Plant Initiation?

Plant initiation is an ancient practice that involves forming a deep, spiritual connection with a plant to understand its essence and benefits on a deeper level. This practice emphasizes the significance of plants in our journey of self-discovery and connection with nature.

Grapefruit in Plant Initiation

Grapefruit, with its bold flavor vibrant energy, and support for the 3rd chakra, is an excellent ally for plant initiation. By mindfully bringing grapefruit into your body in several ways, meditating with its essence, and using its essential oils, you can deepen your connection to this powerful strength-giving fruit.

My own experience of this powerful plant – feeling its texture, inhaling its aroma, slowly savoring its flavor, and feeling the support of its energizing strength – brought a heightened awareness of just how much its properties provide my body and spirit. In this shamanic practice, plants give you advice! This mindful engagement opened up a profound dimension in my relationship with grapefruit, one that transcends the physical and ventures into the spiritual.

Plant Initiation Weekend with Annie B Kay

Grapefruit & Citrus: Bright Balancers

You’ve now explored the rich tapestry of special fruit where science, tradition, and personal experience intertwine, each thread adding depth and color to our understanding.

The Fusion of Science, Tradition, and Your Personal Experience

From the very first zesty burst of grapefruit on your palate to the deeper understanding of its role in folklore, metaphysics, and Ayurveda, this journey is enlightening. You’ve seen how science validates the health benefits of grapefruit – its role in heart health, its wealth of vitamin C and antioxidants, and the intriguing research on citrus flavonoids. But beyond the laboratory and clinical studies, you’ve delved into the rich heritage of grapefruit in traditional remedies and cultural practices, where it’s more than just a fruit – it’s a symbol, a healing agent, and a part of life’s celebrations.

Your personal experiments and experiences with grapefruit, whether it’s starting your day with refreshing grapefruit-infused water or exploring its use in energy work, can deepened your connection with this citrus wonder. It’s these personal touches, the little experiments and mindful moments, that truly bring the science and tradition to life.

Embrace Grapefruit & Citrus in Your Path to Wellness

I encourage you to explore the world of grapefruit and citrus in your way. Whether it’s incorporating these fruits into your diet, using them in home remedies, or simply enjoying their refreshing aroma, there’s a multitude of ways to embrace their benefits. Remember, the path to wellness is as much about the journey as it is about the destination. It’s about finding joy in the small things, like the tart taste of grapefruit on a summer morning, and the peace in the rituals, like preparing citrus-infused water for the day ahead.

Embrace grapefruit not just as a food, but as a companion on your wellness journey. Let it inspire you to explore, experiment, and connect with the world around you in new and meaningful ways. Most importantly, let it remind you of the beauty in blending the wisdom of tradition with the insights of science, all woven together by your unique personal experiences.

Please remember that the journey doesn’t end here. Each grapefruit you peel, each slice savored, is a step further on your path to wellness. So, go forth with zest and enthusiasm, and let your health and life’s journey of savoring continue.

Sources

Pollicino F, Veronese N et al. Mediterranean diet and mitochondria: New findings. Experimental Gerontology 176 (2023) 112165. https://doi.org/10.1016/j.exger.2023.112165

Duda-Madej, Anna, et al. “Naringenin and Its Derivatives—Health-Promoting Phytobiotic against Resistant Bacteria and Fungi in Humans.” Antibiotics, vol. 11, no. 11, 15 Nov. 2022, p. 1628, https://doi.org/10.3390/antibiotics11111628

Gandhi, Gopalsamy Rajiv, et al. “Citrus Flavonoids as Promising Phytochemicals Targeting Diabetes and Related Complications: A Systematic Review of in Vitro and in Vivo Studies.” Nutrients, vol. 12, no. 10, 23 Sept. 2020, p. 2907, www.ncbi.nlm.nih.gov/pmc/articles/PMC7598193/, https://doi.org/10.3390/nu12102907.

Sánchez Macarro, Maravillas, et al. “Effect of a Combination of Citrus Flavones and Flavanones and Olive Polyphenols for the Reduction of Cardiovascular Disease Risk: An Exploratory Randomized, Double-Blind, Placebo-Controlled Study in Healthy Subjects.” Nutrients, vol. 12, no. 5, 19 May 2020, p. 1475, https://doi.org/10.3390/nu12051475.
Roasted Vegetables – Healthy or Not Healthy?

Roasted Vegetables – Healthy or Not Healthy?

Roasted vegetables – baked with a drizzle of olive oil until they have a toasty color and flavor – are a mainstay of my fall and winter kitchen. I give my tomatoes and onions a light roast before pureeing them into soups and sauces and love that sweet roast flavor.

Let’s delve into the intriguing debate surrounding roasted vegetables – a culinary delight – that has captured the attention of health-conscious individuals and foodies alike. With their appealing appearance and intensified flavors, roasted vegetables have become a staple on many dinner tables. However, beneath their enticing facade lies a question that begs: Are these delectable dishes truly as wholesome as they appear, or are there aspects that warrant pause?

In the following exploration, you’ll navigate through the realm of roasted vegetables. I’ll shed light on their potential health benefits, the intricacies of their cooking process, and factors that might influence their nutritional value. Following a few simple tips will insure that your roasted vegetables are as healthful as they are flavorful. 

This post contains affiliate links. If you purchase through an affiliate link, I may receive a small commission at no additional cost to you. Thank you. You can read my full disclaimer here. 

Benefits of Roasting Vegetables

Roasted vegetables have garnered a well-deserved reputation as a culinary multitasker that not only pleases the palate but also nourishes your body. As we uncover the nutritional benefits that lie within this cooking method, you’ll discover why roasted vegetables deserve a prominent place on your plate.

Concentrated Flavor and Aroma

One of the undeniable advantages of roasting vegetables is the way it intensifies their natural flavors. The high heat of roasting caramelizes the vegetable’s sugars, resulting in a delightful sweetness that enhances their taste. The Maillard reaction, a chemical process that occurs during roasting, contributes to the creation of complex, rich flavors and aromas that can transform even the most humble vegetable into a gourmet delight. So, that seemingly ordinary carrot or cauliflower becomes a culinary star when roasted to perfection.

Nutrient Retention

While generally cooking foods lightly preserves nutrition, sometimes, cooking can aid digestibility and absorption of nutrients. Thoughtful roasting can preserve a substantial portion of a vegetable’s vitamins and minerals. Some nutrients are sensitive to heat, but roasting typically retains a significant amount of essential compounds. For instance, antioxidants like vitamin C and beta-carotene are fairly stable during roasting, ensuring you reap the benefits of these nutrients. A few nutrients – like lycopene in tomatoes – are more available when the tomato is cooked, breaking down the cell walls to release the nutrient. To optimize nutrition with roasting, the key is to avoid overcooking; a delicate balance  – think lightly toasted – ensures optimal nutrient retention. When you see black char – you’ve gone too far!

Digestible Fiber

Fiber, the unsung hero of a healthy diet, remains relatively steadfast even in the face of roasting. In fact, the gentle cooking process can soften the fiber slightly, making it easier for your body to digest and absorb. The result? A more comfortable eating experience and a digestive system that appreciates your choice of roasted veggies. Plus, the fiber in roasted vegetables promotes feelings of fullness, aiding your feeling gently satisfied with a moderate portion.

Unique Culinary Opportunities

Roasting vegetables opens a world of culinary creativity. From Brussels sprouts to bell peppers, nearly any vegetable can be transformed into a delectable dish through the art of roasting. Experimenting with various vegetables, herbs, and seasonings allows you to tailor your roasted creations to your taste preferences. The variety of colors, textures, and flavors that emerge from your oven can elevate your meals and help you eat a rainbow of nutrients.

Versatility and Meal Prep

Roasted vegetables are versatile workhorses in the kitchen. They make an excellent side dish, complementing a wide range of proteins and grains. Furthermore, roasted vegetables can be used in salads, omelets, sandwiches, and even pureed into soups. With a batch of roasted veggies on hand, you’re equipped for quick and nutritious meals throughout the week. This versatility not only saves time but also encourages you to eat your vegetables.

Roasted Vegetable Seasoning Ideas

Wondering how to season your vegetables for roasting? I love spice blends – they save time & there are some very tasty ones out there. Our friends at Amazon have a few ideas.

 

Master the Art of Healthy Roasted Vegetables

When roasting vegetables it’s essential to strike a balance between flavor and nutrition. Here are some tried-and-true tips that will help you elevate your roasted vegetables game while keeping health in mind.

Choose the Right Oil

The choice of oil plays a pivotal role in the healthiness of your roasted vegetables. Opt for heart-healthy oils like light olive oil, which is rich in monounsaturated fats and boasts a moderately high smoke point (smoke point is the temperature at which an oil begins to smoke – or burn – becoming more oxidized and creating compounds your body needs to clear). These oils add a luscious texture and enhance flavors without overpowering the natural taste of the vegetables. Remember, a little goes a long way – use a light hand with oils. A less refined, more flavorful cold-pressed extra virgin olive oil tends to have a lower smoke point, so rather than roasting with it, you might drizzle a bit over your vegetables at the end of roasting.

Other high smoke point oils include grapeseed oil, coconut oil, ghee or clarified butter, and avocado oil. My friends at Mountain Rose Herbal have a nice chart that goes deeper into the smoke point of different oils.

Embrace Seasonings

Herbs and spices are your friends when it comes to adding depth,  dimension – and nutrients – to your roasted vegetables. Herbs like rosemary, thyme, and oregano infuse a burst of aroma and taste, while spices like cumin, paprika, and turmeric introduce a delightful complexity. A spice blend or two can be handy!  These additions not only enhance the sensory experience but also offer the nutritional benefits of antioxidants, making your dish a nutritional powerhouse.

Mind Your Temperature

Roasting at moderate temperatures (around 375°F to 425°F or 190°C to 220°C) strikes a balance between achieving that desirable caramelization and preventing excessive charring or acrylamide formation. High heat can potentially degrade nutrients and produce harmful compounds, so ensure a gentle and controlled roasting environment.

Consider Parchment Paper or Silicone Mats

You can minimize the need for excessive oil  – and make clean-up easier – by roasting your vegetables on parchment paper or silicone baking mats. These non-stick options provide an excellent surface for roasting while reducing the amount of oil required. Your vegetables will still achieve that sought-after crispiness without the added calories.

Here are some examples:

Preheat Your Pan

Preheating your roasting pan or baking sheet before adding the vegetables can help achieve optimal caramelization and prevent sticking. This technique encourages a golden exterior while preserving the natural moisture of the vegetables, resulting in a delightful contrast of textures.

What pan to use? I like a heavy stainless steel baking sheet with a rack. I’m a fan of enameled cast iron – heavy and lovey – but haven’t found my perfect roasting pan yet (I do, however, have an enameled cast iron Dutch oven – so good!). Here’s one well-rated pan for roasting vegetables:

Cut Uniformly (Knife Skills!)

When preparing your vegetables for roasting, aim for a uniform size of slice. This ensures even cooking and prevents some pieces from becoming overcooked while others remain underdone. Consistent sizes also contribute to an aesthetically pleasing presentation.

A nice sharp knife can help. I can vouch for Henckels. You really just need one good chef knife – I like an 8″, and then a pairing knife. Here’s Amazon’s Henckels:

Stir, Flip & Practice Patience

During the roasting process, occasionally stir or flip your vegetables to ensure even cooking and browning. This technique prevents burning and promotes a delightful crispness on all sides.

Roasting is a slow and steady process that rewards patience. Avoid rushing by cranking up the heat, as this may lead to uneven cooking and potentially compromise the nutritional integrity of your vegetables. A little extra time is a small investment for a delectable and nutritious outcome.

Final Roasting Thoughts

In the end, chef, know thyself. If you (like I) are one who knows two stovetop burner settings – high and off – then get to know this idea of an oil’s smoke point. If you put the pan on the stove, turn it to high, pour in the oil, and wait until it smokes – get yourself a bottle of high-temp grapeseed oil.

 

Do You Have a Roasting Vegetables Story or Dilemma?

I want to know! Leave me a comment.

If this article was helpful or inspiring, lucky you. I’ve got more. You can check out my blog, or sign up for my twice-monthly newsletter to stay in touch.

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What Diet Works for Weight? The Science is In

What Diet Works for Weight? The Science is In

What Diet Works for Weight The Science is In by Annie B Kay -anniebkay.com
The science is in – it’s the diet you stick with, and the one that honors energy balance.
I’m reviewing the evidence on weight and yoga for the 3rd edition of my CE program, and I came across this info from the NIH Obesity Review Panel…interesting.

A variety of dietary approaches can produce weight loss. It’s all about which one you follow over time while not overeating. Do you like meat? Zone and the like works. Rather focus on plant-based proteins? Absolutely. Whatever path you choose to a healthy weight (I personally lean toward Mediterranean – people can stick with it, it’s nutrient-dense, and it’s a delicious way to eat) you’re going to have to come to terms with reducing your – I’ve gotta say it – calories.
That’s where tools like mindfulness and meditation come in – they can help us to find our way to change a little more easily. These practices help us disconnect from the immediate urge to inhale delicious foods when our body doesn’t really need them, and to relax, pause, and make a more skillful choice. Really. It can happen. It’s a practice for sure, but it can happen.
The panel found that the following dietary approaches (listed in alphabetical order below) are associated with weight loss when a reduced dietary energy intake is achieved:

  • A diet from the European Association for the Study of Diabetes (EASD) guidelines, which focuses on targeting food groups rather than formal, prescribed energy restriction while still achieving an energy deficit;
  • Higher protein diet (25 percent of total calories from protein, 30 percent of total calories from fat, 45 percent of total calories from carbohydrate) with provision of foods that realized energy deficit;
  • Higher protein Zone®-type diet (5 meals/day, each with 40 percent of total calories from carbohydrate, 30 percent of total calories from protein, 30 percent of total calories from fat) without a formal prescribed energy restriction diet but with realized energy deficit;
  • Lacto-ovo vegetarian-style diet with prescribed energy restriction
  • Low-calorie diet with prescribed energy restriction;
  • Low-carbohydrate diet (initially less than 20 g/day carbohydrate) without formal prescribed energy restriction but with a realized energy deficit;
  • Low-fat, vegan-style diet (10 to 25 percent of total calories from fat) without prescribed energy restriction but with realized energy deficit;
  • Low-fat diet (20 percent of total calories from fat) without formal prescribed energy restriction but with realized energy deficit;
  • Low-glycemic load diet either with formal prescribed energy restriction or without formal prescribed energy restriction but with realized energy deficit;
  • Lower fat (≤30 percent fat), high-dairy (4 servings/day) diets with or without increased fiber and/or low-glycemic index/load foods (low-glycemic load) with prescribed energy restriction;
  • Macronutrient-targeted diets (15 percent or 25 percent of total calories from protein; 20 percent or 40 percent of total calories from fat; 35 percent, 45 percent, 55 percent, or 65 percent of total calories from carbohydrate) with prescribed energy restriction;
  • Mediterranean-style diet with prescribed energy restriction;
  • Moderate-protein diet (12 percent of total calories from protein, 58 percent of total calories from carbohydrate, 30 percent of total calories from fat) with provision of foods that realized energy deficit;
  • Diet of high-glycemic load or low-glycemic load meals with prescribed energy restriction; and
  • The AHA Step 1 diet (with prescribed energy restriction of 1,500 to 1,800 kcal/day, <30 percent of total calories from fat, <10 percent of total calories from saturated fat). Strength of evidence: High

All these different approaches to weight management can work, if  you pay attention energy balance. Everyone is different – something different works for each of us. I would say if you are looking of shift your diet and find a healthier weight, ponder the above list. What feels most satisfying to you?
Combine the approach above that is most satisfying with the emotional work of yoga & mindfulness and poof! That’s how we do it. We learn to eat a bit less, enjoy a bit more, and move, and manage stress.
When someone says theirs is the only way to weight loss, they are wrong. There are many paths to healthy weight. If you’re having trouble finding yours, stay connected with this blog and my work. I have lots of tools, resources and support to help you find your way.
You might work individually with me.
You might attend a workshop.
If you haven’t signed up for my newsletter yet, that’s a great place to start.
Be well and enjoy the holiday season.
What Diet Works for Weight The Science is In by Annie B Kay -anniebkay.com

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Roasted Vegetables – Healthy or Not Healthy?

Roasted Vegetables – Healthy or Not Healthy?

Roasting vegetables – baking them with a drizzle of olive oil until they have a toasty color and flavor – is a mainstay of my fall and winter kitchen. I give my tomatoes and onions a light roast before pureeing them into soups and sauces and love the sweet roast flavor.

Is roasting vegetables a healthy way to eat them? There has been some attention to the downsides of charring meats and vegetables on the grill – is roasting in that category?

It depends. My favorite nutrition answer!

If you roast your vegetables to a deep crispy crunch, then well yes, you’re roasting the nutrients out and possibly creating some less-than-healthful new things that your liver will need to contend with. Too, if you are roasting over high heat – at 425F, for example, you will want to be aware of the type of oil you use. Unrefined oils, like some olive oils and certainly things like flax oil, have low smoke points, meaning that the oil begins to break down quickly at a fairly low temperature.
Here are a few tips for nutritious roasting:

  1. Choose a higher smoke point oil. Oils like grapeseed, lighter olive oils and refined oils have higher smoke points and won’t burn as easily. Coconut oil and ghee tend to be on the higher smoke-point end too.
  2. Consider lower-temp roasting. I find that roasting vegetables at 325F for 25-40 minutes gives as much roasting flavor as I ever desire. Then I can use my flavorful olive oils, there isn’t oil breakdown (you can sometimes tell by the smokiness – if you are using a low smoke point oil and use a higher roasting temp, that billow of smoke tells you that you are learning this lesson).
  3. Use your nose and common sense. Burned oils lose their nutritional benefits. If you enjoy roasting, go for it, but wean yourself off crispy charred vegetables, and enjoy the light toasting instead. Heat does destroy some nutrients. Some nutrients, however, are actually more available once they’ve been heated.
  4. Eat your vegetables prepared a variety of ways – steamed (greens), sautéed (onions and greens), roasted (tomatoes, root vegetables) and not cooked at all (avocados, carrots). That way you’ll enjoy a full range of flavor and the nutrition advantages of each method.

In the end, chef knows thyself. If you (like I) am one who knows two stovetop burner settings – high and off – then get to know this idea of the smoke point. If you put the pan on the stove, turn it to high, pour in the oil and wait until it smokes – get yourself a bottle of high-temp grapeseed oil.
Spectrum oil used to have a great chart of smoke points, but I see they no longer have it on their site. Here is one to take a look at, and here is another.

For my roasted tomato sauce, I roasted piles of tomatoes (rinsed, sliced and cored when woody), an onion and a head of garlic, all drizzled with olive oil, at 325F for 25 minutes. Then I squeezed the garlic cloves out of their husks and blended everything. I had the most delicious soupy sauce – with seeds! – that we will enjoy all winter!

What is Medical Nutrition Therapy? Real Food As Medicine

What is Medical Nutrition Therapy? Real Food As Medicine

What is Medical Nutrition Therapy? Real Food As Medicine by Annie B Kay - anniebkay.com
We are in the era of the nutritionist. There is so much confusion around food and nutrition, and so much wacky advice flying around. This while Americans are just not able to make it to the basics of healthful eating. Nutrition-related chronic diseases continue to be the primary health issues, and each of us has our own variation of health and disease.
Because we are in a time when so much that sounds like nutrition is actually marketing and bluster, and so many who call themselves experts are so far from it, confusion reigns. Enter RDNs (Registered Dietitian Nutritionists) and MNT (Medical Nutrition Therapy). If you know me, you know that I am a mind-body therapist – I use things like meditation and gentle yoga practice as tools to help us cultivate the best of ourselves, and soothe us as we gather our courage and strength to sing our song, to sing our note.

What is MNT?

There is a large body of evidence that tells us how to manage a range of health and medical conditions with food and nutrition. MNT, or medical nutrition therapy, uses that evidence and through a qualified therapist, translates that evidence into healing. While there is a range of nutritionists operating today, with various levels of education and experience, and I honestly believe there is room for everyone, I am partial to those who have a 4-year science degree and access to the Academy of Nutrition and Dietetics Knowledge Center for working with people with a medical condition. I am biased for sure, being one who sweated through all that nutritional biochemistry and worked in an ICU (intensive care unit of a hospital) writing TPN (total parenteral nutrition) orders to keep people alive until they could eat. Then I taught at Kripalu for nearly a decade, watching how mind-body used skillfully helped people with the will and knowledge transform. The combination of clinical skills and experiential practice are, in my opinion, the sweet spot when it comes to healing nutrition-related issues.

What conditions are we talking about?

There are guidelines for a range of medical conditions. Those I am well-versed in include:

  • Weight gain – from adolescents to adults, and family-based, for any reason
  • Eating Disorders, emotional eating and disordered eating
  • Unexpected weight loss due to cancer, HIV/AIDS or other chronic condition
  • Pre-diabetes and diabetes
  • Cancer – prevention, management and prevention of recurrence
  • Heart Disease – prevention, management
  • High Blood Pressure
  • High Cholesterol
  • Digestive approaches to auto-immune conditions (Fibromyalgia, Rheumatoid Arthritis, and others)
  • Digestive distress due to:
    • Irritable Bowel
    • Crohn’s Disease
    • Colitis
    • Constipation
    • Reflux/Heartburn
    • Food Intolerance (lactose-intolerance, gluten, and others), and Allergies

I use an individualized approach. That includes an initial assessment of nutrition-related symptoms and medical history, review of nutrition-related labs and reports, and development of a custom way of eating that you enjoy and that adheres to evidence-based practice.
We then co-create a plan to get there – your way. There is no such thing as failure, no such thing as relapse in this world – but there is learning, through loving self-compassion, how to navigate your life in its fullness. It’s a dance of mindful skillful effort, and surrender (that’s yoga!).

Within that list, do you specialize?

While I can help address any of these conditions, and they all have relating threads, I particularly like to work with weight, women in midlife, and digestive issues. I have also had a personal experience with cancer, so helping people with that interests me.

How much does it cost?

Depends. I am a licensed nutritionist in the state of Massachusetts. If you have a medical condition and live in the great state of Massachusetts, or another state that does not have state licensure, it is worth it to give your insurance company a call to see if our work together can be reimbursed. For this, you will likely need a referral from your primary care doctor.
If you are not insured, in another state with licensure or your insurance doesn’t cover, then you are what clinicians call private pay. It’s likely that our work together could be included in your health spending account if you have one.
Bottom line, if you value your energy level and lifestyle, it’s worth it to have a skilled coach to help you move forward.
My rates are $150/hr, and most people I work with do an initial assessment, then a half-hour twice monthly for 2 months, then monthly for 4 months.

Tell me about telehealth

I’ve partnered with a practice-management group called Healthie. They provide an interface for us to work through, including journaling, billing and video conferencing. So, we can meet face to face in the comfort of your own home! I think telehealth is part of the future of medicine, and I am excited to be part of it.
Ready to make the change? Let’s do it – Make an appointment now .
Questions? I’m all ears.
Be well,
Annie
What is Medical Nutrition Therapy? Real Food As Medicine by Annie B Kay - anniebkay.com

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Low Carb – Healthy or Not Healthy?

Low Carb – Healthy or Not Healthy?

Low Carb - Healthy or Not Healthy- by Annie B Kay - anniebkay.com
Bread. Chewy crusty bread dipped in a fantastic olive oil and a bit of sea salt. Nutritional friend or foe?
Giving up bread, potatoes, pasta, and even beans because they are carbohydrate-rich foods is a decades-old strategy that’s been presented in a wide variety of popular diets, including Atkins, South-Beach, Paleo, UltraMetabolism, and now Bright-Line.
Just what is a low-carb diet, is it healthy for all, for some or no one?
If you ask 10 people just what a low-carb diet is, you’ll get 10 different answers. That’s because the real clinical data on just what a low-carbohydrate diet is and if, how and who it helps is cloudier than you’d imagine if you believe what you read in the popular press. So, let’s begin with what a low-carbohydrate diet is and is not.

Carb Basics

Carbohydrates break down into sugars and are the energy currency of the body. We need sugar (glucose) for brain function and energy. Most glucose (what the sugar carb breaks down to and the fuel for the body) comes from carbohydrate-containing foods, but the body can also convert protein and fat into glucose (inefficiently and with side effects).
The National Institutes of Health (NIH) set a recommendation of 130 g/day of carbohydrate, based on the amount of glucose needed by the brain and body. The Institute of Medicine (IOM) recommends that 45-65% of daily calories come from carbohydrate. The IOM also set a fiber intake recommendation of 25 g/day for women, and 38 g/day for men.
For comparison’s sake, one serving of carbohydrate (a small slice of bread, or half a banana) contains about 15 g of carbohydrate. If the bread is white bread, it will not have much fiber nor vitamins and minerals unless they are added in the process of fortification. The half banana has about 3 1/2 g of fiber and is a good source of vitamins B-6 and C, potassium and other minerals. So, the banana is what a nutritionist would call more nutrient-dense – that is, calorie for calorie, it gives you lots of nutrients – it’s a higher quality carbohydrate than the bread.
To understand why we’re so low-carb crazy, let’s look at the Standard American Diet (yes, SAD). American men are eating about 287 g of carb per day, and women about 177 g. One-quarter of this carbohydrate intake is from added sweeteners (sugar). Added sweeteners have no nutritive value – not one vitamin or mineral, yet are packed with energy (calories) and absorb very quickly from the gut into the blood stream. How rapidly sugar is absorbed is one of the problems with a highly refined diet high in processed foods (which often acts like just more sugar) and sweeteners – they make you hungry for more.  Fiber (which slow the rate that sugar is absorbed from the gut into the blood stream) intakes are about 17 g for men, and 13 g for women.  Please note that these intake numbers are changing and not in a more hopeful and healthy direction. Get the picture?
American are eating plenty of carbohydrates, and the type of carbohydrate we are eating is high in sugar and low in fiber. Really low quality, low-nutrition food and lots of it.

A Low-Carb Diet is…

More than the switch from flour and processed grains to whole grains. It’s more than giving up sugar.
A low-carb diet dips below that 130 g/day recommendation of carbohydrates. The most restrictive phase of the Atkin’s diet has 20 gm of carbs in it. When you head down to this level of carbs you are getting your energy from fat and protein. This puts you into ketosis, which is the creation of ketones. While not dangerous in the short term if you drink plenty of water to help your kidney’s flush the ketones out of your body, a common side effect is nasty (nail polish) breath and sweat. It makes you smell, but you’re losing weight and not hungry. My opinion is that over time, this is a very hard diet on your body, and there’s no good data that shows over time people lose more and are healthier from this strategy than others.
So, what do you give up to follow a low-carb diet?
Bread, flour, all grains, even whole grains 🙁 , all fruit :(, starchy vegetables 🙁 like sweet potatoes, corn, peas and squash, beans :(, usually alcohol and of course sugars and sweeteners.
What do you eat?
Lots of meat, fish. Lots of fat. Non-starchy vegetables (which I find many people forget). Usually nuts and nut butters. There are a slew of processed low-carb foods of questionable quality.
Ketosis is different from diabetic ketoacidosis which is a much more dangerous condition of too little insulin and resultant high blood sugar.

Does it work?

Like any highly restrictive elimination diet, low-carb will work because you are eating less. It’s energy-balance basics. What’s handy about low-carb diets is that when you increase your protein and fat intake, you are less hungry than if you ate carbohydrates. So, as a jump-starter to healthier eating and a means of feeling the promise of a lighter body, they can be helpful.
Over the long-term, though, this pattern suffers from what all weight-loss diet patterns suffer from – they are hard to stick with over the long-term and ultimately people struggle to maintain them. There are some additional concerns about this pattern, too. I’ve listed them below.

What the Low-Carb Proponents Forget to Mention

  • Your body adjusts to low carb and burning fat as fuel. When you eat a carb again you can become a super-efficient fat-producing machine. So, only do this if you are going to maintain it for the duration.
  • A risk for constipation increases – drink lots of water. Your poor kidneys are working triple-time. If you do low-carb, you’ve got to eat your non-starch vegetables, which is a source of fiber that will help prevent constipation. Drink drink drink water.
  • Low-carb diets tend to be extra high in saturated fat. While a bit of saturated fat, particularly if it comes from healthful sources like grass-fed organic dairy or grass-fed meats, can be fine, even healthful. When you are eating large amounts of poorer-quality saturated fats, however, the literature still says (despite what you’ve been told of late) you are increasing your risk of heart disease. Sorry. We really don’t know the long-term effects of managing your weight with this strategy. Regular mass-produced bacon, red meat, cream cheese, and butter in limitless qualities is just not healthy.
  • Because the glucose you get from carbohydrates is the brain’s (and body’s) preferred fuel source, many following this diet complain of low energy and foggy thinking.
  • Most of the quick weight you lose is from water – not fat.
  • When you eliminate whole categories of foods, you increase your risk for inadequate nutrition – and low-carb is usually low in a host of vitamins minerals, antioxidants, and fiber. I see this over and over again. Over time, you increase your risk for disease and undermine the smooth functioning of your body.

The Bottom Line?

If you have issues with blood sugar like pre-diabetes, or diabetes, low-carb can be a great strategy to get your blood sugars under control. I’ve seen it work quite a bit. If you know you are over-doing sugar and want a short-cut to moderating, a few days (I find 5 does the trick) of low-carb tends to reduce your cravings. Work with a qualified nutritionist to ensure your diet is rich in nutrients while you do this.
For most of us, let your carb-savvy diet be minimal in refined sugar and refined carbohydrates (cereals, breads, and sweets like cookies and cakes). We all live with or around families and friends, and if your family is anything like mine, cake is part of social events. Have a bite, or a slice and enjoy it. Then get back to your regular practice of whole-food plant-based eating.
The diet that has the most evidence for long-term health is a whole-foods, plant-based diet.
Enjoy nutrient-dense high-quality whole carbohydrates you tolerate like whole grains, whole fruit, vegetables including beans, sweet and white potatoes and other starchy vegetables. If you struggle with weight, have these higher carbohydrate foods with a meal that balances whole food carbohydrates, protein, and fat. A bit of each. The Oldways Ancestral plates do a good job.
We each have a balance of eating, managing stress (which I think is a major cause of weight gain today, in addition to poor-quality food), being physically active in ways you enjoy, and self-acceptance that works. If you struggle with weight, only do the lifestyle changes that you continue forever more. That add to your life rather than restrict. Over time, you will build a healthy and flexible lifestyle.
If you love bread (like I love bread), and are thinking about managing weight, have a little – just not every day at every meal. I think of bread like I think of dessert – it’s a special treat, not an everyday part of my diet.
Low Carb - Healthy or Not Healthy- by Annie B Kay - anniebkay.com

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