Who Knew...

...the numbers looked like this???

Yikes.

Lesson Learned

One thing about eating a clean diet is that when I do eat something that I normally avoid, I can usually pinpoint it by just thinking back through what I ate. It's like food poisoning when you go, 'Hmmm...well, I had some fish....oh, the fish.'

The latest happened after the ACM Awards show Sunday night in Vegas. We managed to find a restaurant in the MGM with an open table to have dinner with a friend. The next morning, I felt awful. Really awful. My stomach was cramping and my head felt like I couldn't fully wake up. (I know what you're thinking, 'Hey, it's Vegas. That's called a hangover!', but, no, I only drank water.) I was in complete panic mode as I had only three hours until my flight and who wants to get on a plane when your stomach is staging a full-out revolt?

As we talked through what I'd eaten, it came to me. I had eaten a small (white) roll before dinner. (We had been so busy and not had time to eat so I was famished. I totally caved to instant gratification.) Realizing that the flour must have been bleached was the a-ha moment I was looking for. I was so mad at myself for not waiting the extra fifteen minutes for my salad and vegetable ratatouille to avoid this misery.

In the end, I ordered multigrain toast from room service and topped it with half an avocado I'd brought with me. (Yes, I travel across the country with avocados.)

With that, and a vow to not be my own worst enemy again, I headed home a happy camper.

Bye-Bye, Mainstream Healthcare

Well, we're taking the plunge. After looking at how much we spend for health insurance (more than $1000/month) and knowing how little we actually use the benefits, we are dropping the coverage. A major-medical-only policy costs a fraction and even provides some preventative care benefits.

Can you see the cream line? Shake and drink - YUM!

As time goes by, I am more and more convinced that most health problems can be eliminated or diminished by changing our eating habits and the quality of our food. What cannot be helped by dietary changes could likely have been prevented with better nutrition.

One of our biggest concerns about not having traditional health insurance has always been S's asthma. After several months of drinking raw milk, though, his dependence on his maintenance medications is almost nil. (We do keep them on hand in case he sleeps over with a friend with indoor pets and for allergy season.) This wouldn't be at all possible if he were younger and less able to communicate about his breathing, so we are very thankful for the opportunity to wean him off Western medicines.

Another note on raw milk -- we have discovered that three ounces of raw milk is both a powerful pre-workout snack and the perfect recovery aid. I'm not sure why that is but I would guess it's the ratio of protein and carbs as well as it being a 'living' food makes the nutrients more available as well.

Road Trip Food

Our family loves road trips but the highway's readily-available foods can leave us feeling less excited about the adventures ahead. Our favorite road meals and snacks don't require too much prep work but they really save money. Plus, without lots of grease and sugars, keep the drivers alert and happy. 

The cooler is normally stocked with chicken salad (recipe below) or egg salad, hard-boiled eggs, apples, raw veggies and cheese or yogurt. Another bag holds bread and crackers for the chicken salad and almonds. Our Klean Kanteens full of water make it easier to not give in too much to soda requests and keep the car free of a bunch of empty bottles rolling about. 

I learned the hard way that thick paper plates are a must and pre-made sandwiches just aren't worth the complaints of smushes and sogginess. I keep a bag stocked with plates, napkins and utensils so the parent not driving can serve as chef. 

While I'm usually able to pack enough snacks to last the whole trip, the drive back home usually involves a meal or two out and we almost always give into the temptation of milkshakes. Between that and heading to our home sweet home, we're a rolling band of happy campers.

Chicken Salad

(Note: I'm not big on measuring, so these amounts are approximate. Adjust to suit your own taste.)

3 c shredded chicken (I roast mine with thyme, basil, pepper and sage for this recipe.)

1 c halved grapes or chopped apple 

3/4 c chopped celery

1/2 c chopped pecans

1 - 6oz container plain yogurt 

salt and pepper to taste

Mix all but yogurt together. Add yogurt gradually to get the consistency that you prefer. 

Serve as a sandwich, wrap or with crackers. 

'All Food Is A Vehicle For Butter'*

If you haven't noticed the new tab I created for food sources, please check it out. I was excited to learn today that the company we order ghee from was recently featured in the New York Times. Check it out here.

*My husband's favorite saying seemed like a fitting title here. 

A Different 'Motivation Monday' - Aspartame

For several weeks, I have taken time off from my weekly exercise posts known as Motivation Mondays. After twelve weeks, there is a good variety of workouts to choose from and, without a lot of time invested in photos or videos, I feel limited on what I can include moving forward.

So, I now offer a different focus for inspired living. This series will highlight food and nutrition issues you may not be aware of but that could be affecting your health. I will not aim to give a comprehensive account of each but rather present facts to get you thinking about ways to achieve greater health through what you eat. 

Week One - Aspartame

What it is: an artificial sweetener commonly known as NutraSweet or Equal

Where you can find it: Lots of places inculding the obvious -- 'diet' soft drinks and reduced-calorie/reduced-sugar foods -- and the not-so-obvious such as pharmaceuticals, vitamins and toothpaste

How it came into use: Read the troubled timeline of its FDA approval here or the wiki here and here. Remember, it is customary for products to be approved based only on manufacturer-submitted research. 

Why you may want to avoid it:

• As referenced in the first link above, the National Soft Drink Association lobbied in 1985 against aspartame's approval for beverages because it converts to formaldehyde at temperatures above 85˚F. Trusting that the chemical was kept cool at every step of the production chain is a leap of faith I just can't make. 
• Further, it is noteworthy that as aspartame (and other artificial sweetener) use has sky-rocketed, so have the ranks of overweight and obese populations. Certainly, this is not to be blamed on these chemicals but it sure hasn't helped either. If there is no benefit to the risk of consuming aspartame, then why accept that risk? 

Honestly, the gross negligence and corporate greed evident in the approval process and the artificial-ness of the product is enough for me. But I don't drink soda and am very willing to be active enough to afford to indulge my sweet tooth on occasion. That that may not be enough for you is certainly understandable. As always, dear reader, my aim is to be, and help you be, an informed eater. 

Farmer's Market and a Delight I Almost Missed!

After the craziness of the past month, we purposed that the long weekend would be one of recovery and time spent together for our little family.

I had planned a few things. Simple things like homemade ice cream, a trip to the climbing gym a cookout with grandparents and our first family visit to the local farmers market. I have frequented the downtown one in years past, not knowing that I was bypassing one half the distance from home!

It was a hit for all of us. We wandered about, asked questions, tasted things and left with three bagfuls of local sensory overload. When your kids pull you aside and ask if we could please buy some of those Shitake mushrooms and a shaker of bee pollen from that other man, it just confirms that kids have perfectly-working taste buds, too. Given a choice between Doritos and spreadable garlic-herb goat cheese, you don't need to tell them which one is healthier because their bodies tell them which is better (in every sense of the word.)

We left with salad tomatoes, mixed greens, garlic scapes, cucumbers, baby potatoes and the aforementioned mushrooms which are grown about 15 miles from us. We also bought some locally-made treats such as gazpacho, rolls, chicken black bean ravioli, goat cheese feta and the herb cheese mentioned above.


I'd recently read about garlic scapes and was thrilled to be able to talk to someone about ways to prepare them. Scapes are the plant portion of the garlic plant which is cut off to send more energy to the growing garlic bulb. (This explains why scapes are only available for a few weeks each year.) This trimming allows the bulb to become the plump little fellow we are accustomed to seeing. They are fanciful curlicues with a moderate garlic flavor.

I made a pesto out of them which I tossed with the handmade pasta we bought. Yum.

Summer CSA - Week 4

The only new thing we received this week is a different variety of lettuce. I'm not too educated on types of lettuces but it's green and yummy.

One month into our first CSA summer, I'm thankful to have learned so much. Last year, I read Carrie's CSA posts with feelings of great curiosity and possibly greater intimidation. I didn't know what a lot of it was and wasn't sure how she ever used those things! Would my gang even eat it???

As it turned out, though, I've found delicious and healthful uses for things I've never purchased before (kohlrabi, beets, kale, radishes) and discovered that I should throw out my opinions of what my kids will and won't eat. I told you yesterday about the radish green soup but not about the broccoli stalks (the florets were cut off for snacking/lunches) I steamed for myself because I couldn't bear to toss them out. Little did I know that everyone would eat stalks-only. Awesome!

Good Eatin'!!

Life has seemed almost normal this week. What's been really odd about school ending a whole month early is just the sense of waiting. Waiting to hear about how grades will be determined, waiting to hear about field days and awards ceremonies and waiting until friends are finished with school has made May a month of uncertainty.

We finished all that up this week, though, and now we can really relax into our summer. We've already been to the library a few times, had garden-hose water fights and had lazy mornings which stretched into lazy days. Maybe a month-long warmup to summer is just what we needed!

For me, normalcy means hours in the kitchen and, boy, has this week been fun!

I made hummus which we all love and is a great alternative to dressings and dips for fresh veggies. It's also a wonderful spread on sandwiches.

Hummus

Put three cups of cooked and drained chickpeas in the food processor. Using a garlic press, add garlic to taste. (I use 5-6 cloves for a moderate 'garlic-ness' but if it's just for our family, I'll add a few more.) Turn on the processor and slowly pour in one cup of extra-virgin olive oil and process until smooth and creamy. 

Other highly-recommended things we've enjoyed this week:

Pork Blade Steaks with green onions, oven-roasted beets, Green Onion Hash Browns  and  Radish Top Soup which I originally made for C's lunches. It uses the radish greens which I thought the kids might balk at. I was completely wrong. They love it! Of course, with ingredients like homemade chicken stock and raw heavy cream, what's not to like?

Kefir Tutorial

Now that I've been making this wonderful beverage for a few months, I thought I'd post an actual how-to.

Your grains live in a glass jar with 1-2 cups of raw or organic milk and you'll know when your milk is fermented when you see both solids and liquids in the jar separated by a thin yellow liquid (whey). Depending on the temperature of your home, this can occur in as little as 12 hours or, in colder months, 36-48 hours. During the winter, I keep my jar in the pantry which is less subject to drafts than the counter. 

To separate the grains from the kefir, stir or swish them in the jar to loosen the surface and pour them into a stainless steel strainer placed over a bowl. Do not use other metals as they will melt your grains. 

Often, a thin liquid will drain first and your grains will retain liquid as shown above.

Kefir is a thicker beverage, though, similar to 2% milk. You have to shake the strainer to completely separate the grains. You may even need to use a spoon to move them about.

Dump your grains back into your (washed) jar and cover with milk. Cover the jar with a cloth napkin and set aside. (Never set the jar in direct sunlight.)

Place the kefir in another glass jar and cover with a lid. Store in the refrigerator; it keeps for 3-4 weeks. It addition to drinking it, you can use it as a buttermilk substitute in recipes. It's super handy when you you're running low on milk!

Other tips:

To grow your grains, add a larger amount of milk. Adding two cups at a time should double the grains in about six weeks.

Similarly, if you have a large volume of grains which produce more kefir than you can use, add just enough milk to cover. (They will, of course, consume the available lactose very quickly.) 

To share grains, put two tablespoons in a baggie with enough milk to cover. 

If you will be away for a weekend or just have too much kefir on hand, place your grains jar in the refrigerator. The colder temperature will slow the activity. 

Taking care of your little grain friends is important, but they are very forgiving. I've left mine a day too long and the top surface darkened a bit and looked dry. After straining, though, they were no worse for the wear. 

Raw Dairy

Saturday, I picked up our order from the dairy CSA we just joined. The membership commitment is only for milk but I also ordered raw milk butter, raw milk cheddar and lard.

The milk is so delicious. The kids love it because 'it tastes like melted ice cream'. I got more than a pint of cream from a gallon of milk. I couldn't find any organic berries at the store yesterday, so I'll probably just use it to make some butter. I promised the kids I'd make granola bars and cookies today, so I'll have already-softened butter for those!

I've never used lard before but, as a traditional fat, it's something I've been reading more about lately. I used it in my buttermilk biscuits. I'm not sure I've ever tasted anything more 'southern' but, all in all, I'm not sure that I won't go back to butter. The taste was a bit heavy for me. Guess I'll give it another shot and take a vote. :)

Real Milk

At l-o-n-g last, I have found a source from which I can regularly purchase raw milk. My first delivery is tomorrow!!!

I have been interested in real milk for over a year. We've purchased it once in hopes that that source could be a regular one but it didn't work out. Let me just tell you, though, that was the BEST tasting milk!! (And I haven't been a milk-drinker in years.)

There is also evidence, both anecdotal and from the medical community (most notably the Mayo clinic), that consumption of raw milk can relive asthmatics of their symptoms. I won't say 'cure' because symptoms can return upon cessation of drinking real milk. Our son has asthma which is very well-controlled by two maintenance medications but I really don't like the Western medicine option especially when there is something else I can try. Thankfully, he is old enough to understand what and why we're trying this and can communicate how he feels during the transition.

There are two legal ways to buy raw milk in Tennessee. One is to buy 'pet milk' which is labeled 'For pet use only. Not for human consumption'. The other is to purchase a share in a farmer's cow, pay him to milk it and receive milk from 'your' cow. Neither one is complicated on the surface but farmers are busy and, of course, not near the city. So, most of the meet-up points are an hour or more away. Many join co-ops where members take turns driving to pick up milk for the group.

Until now, I just haven't found a co-op or source that I could commit to and didn't have a months-long waiting list. The best option was to drive two hours every Thursday after school. In theory, it's worth that to get my son off these drugs but, in reality, that would be hard on both the kids and me.

Earlier this week, I looked at my options with fresh eyes and discovered something I missed before -- a dairy that delivers to 'host homes' one of which is about 15 minutes away. Woohooo!!

During the ordering process, I asked about the cream content and was told it's about 25% right now. WOW! Yay for spring milk!!

Pardon me while I daydream of homemade butter, buttermilk, fresh berries and cream....

Kefir

I have kefir grains available if any local (Middle TN) readers are interested in making this wonderful beverage.
I really can't say enough about the benefits. I drink a small glass at night mixed 1:1 with grape juice. It has helped me fall asleep faster which was the reason I tried it in the first place, but I have also noticed that my complexion has improved. Who doesn't love that? :)

The Writing of Michael Pollan

In many social situations, I find myself talking about food. It happened several times in Vegas this past weekend. For those that know me, they know it's something I'm passionate about. For those I meet, I'm not always sure how it comes up. Maybe it's because my husband and I look younger than our years or that we maintain healthy body weights or that we just obviously feel good but when people ask, we broach the food subject gently by sharing our catalysts for change.

As I've stated before, my food journey has been a long one. I was making stealth changes in what foods came into our home as my dear husband remained a disinterested skeptic for what seemed like forever. That is, until he read The Omnivore's Dilemma  and An Eater's Manifesto by Michael Pollan.

If you've seen Food, Inc. (which I highly recommend), you are familiar with Michael Pollan's take on our society's food supply. As is to be expected with films, Food, Inc. only scratches the surface of the knowledge found in the books.

'Omnivore's' traces four meals from the earth to the plate. The industrial conventional (McDonald's), the industrial organic (what you find at Whole Foods), the so-called beyond organic (local, sustainably farmed) and the hunter-gatherer (a meal comprised of only what the author grew, gathered and killed himself).

'Manifesto' was a response to the many people who read 'Omnivore's' and wrote to Pollan asking what exactly they should be eating. It's a very simple suggestion -- Eat food. Not too much. Mostly plants. Before you say, 'Well, duh!' Zero in on the first sentence and ask yourself, 'What is food?' Sadly, there is precious little to be found on our country's overstuffed supermarket shelves.



So, if you're interested in beginning your journey to eating real, vital food, these books are a good place to start. Let me know what you think!

Homemade Baking Powder (and other cooking substitutions)

Google sure makes cooking easier! This baking powder "recipe" saved my chocolate chip waffle breakfast for the kids this morning. :)

Baking Powder
1 t baking soda
2 t cream of tartar

Mix and use. (If you want to make some to have on hand, add 1 t cornstarch to keep moisture away.)


I also used this recipe to make cream of chicken soup for a casserole tonight. Very easy and much healthier than the canned stuff.

Here's a great resource for other substitutions, too.

Easy Kid Breakfasts

My school-morning breakfast menu has become particularly inspired this year. I have been pleasantly surprised that it requires much less effort than I anticipated. Now that I'm not working, it's easy to manage the morning routine but if I'm making a hot breakfast from scratch and hot lunches, things can get a little crazy. Either something is going to get burned or I'm going to realize too late that I didn't give the kids a cheerful, encouraging start to their day. 


Breakfast doesn't have to be complicated but it does need to offer lots of nutrients. The University of Michigan conducted a research study in the 1960s in which three groups of rats were each fed one of three diets – cornflakes and water, the cornflakes box and water and rat chow and water. The box-eating rats died, of course, but the first of that group died on the same day that the last of the cornflake-eaters died. What's more is that, before dying, the cornflake-eaters deteriorated into schizophrenic behavior, bit each other and went into convulsions. The box-eaters, on the other hand, became lethargic and died in the normal manner of the malnourished. This study was intended as a joke but discovering that there was more nutrition in a cereal box than the cereal itself is definitely not funny. (Read more here.)


Many of the frozen options you find at the grocery can be easily made at home for much, much less. I enjoy the convenience of using throwing something in the toaster as the kids come to the table with the peace of mind that comes with knowing that their food is full of fresh, organic ingredients.


For the toaster, I make waffles, pancakes and french toast which I cut into strips for easy dipping and easy portioning. I double these recipes whenever I happen to be making them and end up with a week's worth of quick breakfasts for very little extra effort. After freezing for a half hour on a cookie sheet,  I transfer to airtight storage, separated by wax paper. My kids have the option of pure maple syrup, a few sprinkles of powdered sugar or neither if I've added chocolate chips to the waffles/pancakes. 


When I've got more time, I'll mix the dry ingredients of a muffin recipe at night. The next morning, I add the oil, egg and milk. The yummy baking smells never fail to bring them to the table early! Two of my kids' new favorites are chocolate chip (I omit the topping) and cinnamon roll (for which I consider the topping purely optional and time-dependent.)


As a side note – all of my baked goods get a couple of tablespoons of ground flax seeds mixed in. They're rich in Omega-3s which the modern diet often lacks. It doesn't affect the taste or texture. Around here, no one has ever noticed. :)


Whether you have kids or not, what's your breakfast routine like? Have any favorites? Please share!

Kefir

I recently purchased some kefir grains from a contact I made through our local Weston A. Price Foundation chapter.

Kefir is drinkable fermented milk made by clumpy-looking bacteria (grains). It is full of antibodies which do wonders for the digestive tract and immune system. It's been used for hundreds of years to treat some rather serious conditions. (Read more here and here.)

Making the drink couldn't be easier. I pour two cups of milk into a glass jar containing the grains. Covered loosely with a cloth napkin, my 'pets' go to their cozy little spot in the pantry where they chow down on lactose. About 24 hours later or when the whey separates, I strain the liquid and store it in the refrigerator. The grains move to a clean jar and the process begins again. The taste is much like Greek yogurt in liquid form –very tart. I mix it 50/50 with orange juice and it's delicious!

Reportedly, it helps with sleep disorders. Now, while I don't have an actual sleep disorder, I have developed a nasty habit of waking at four am with a mind that's ready to make a thousand lists of all the world-saving tasks I will accomplish that day. (Uh, right.) As I'm sure you can imagine that that doesn't make for a happy wife and mother come seven pm.

Make your own kefir? Have any recipes? If so, please share!

(NOTE: I won't have enough grains for sharing for a month or two but if you're interested, I'm happy to get you in touch with someone who has some now.)

The Fat-Burning Zone

Ever jump on a treadmill and see the setting for 'fat-burning zone'? Sure, you can burn fat during exercise but it's not your body's first choice. If those predetermined workouts were that efficient at burning fat, would most people use any other option?

The truth about using body fat for energy is that the only time 100% of the calories burned come from fat stores is when we are at complete rest, meaning asleep. Sounds too good to be true, doesn't it?

It's not, though, and it's what makes eliminating a late-night snack such a powerful weight-loss strategy. Think about it – if you settle on the couch to watch your favorite TV show with a bowl of ice cream (which is very likely to be more than the half-cup serving size), and then, once asleep, your body has to work through that energy (calories) before tapping into reserves of stored fat. However, if you refrain from eating after 7 pm, your body will have time to digest your dinner and, once asleep, you're body will recharge with energy from body fat.

I'm not a big fan of cold-turkey solutions. If it works for you, then go for it, but I've learned to be patient in changing my habits because I'm looking for a better way of living the rest of my life.

So, if you're in the habit of a bedtime treat, find an option that is lower in sugar and less processed but similar to your favorite dessert. A serving of hot oatmeal with butter and a tablespoon of raw sugar can feel so decadent when you think of it as a treat.

And, that ice cream?? Go ahead and indulge if you want. Enjoy it earlier in the day when you're still active and make it an event, not something consumed passively.

February Challenge

To lose weight and gain health requires a change of habits. It's been said that it takes 21 days for a habit to stick. Pick a few of the following tips and commit to them during February. (Hey, it's the shortest month!)

1.  Hydrate – Drink ounces of water equal to half your body weight each day. So, if you weight 140 lbs, drink 70 oz. each day. The water shouldn't be flavored or sweetened and preferably not from plastic bottles. This may seem like a lot at first and you may spend more time running to the bathroom the first couple of days, but your body will adjust quickly. Further, when you feel hungry, drink some water. You're far more likely to be thirsty than hungry and soda or coffee won't cut it. You'll be surprised how many times you look up fifteen minutes later and realize that you forgot about your 'hunger'.

2.  Realize what food does and doesn't do for you – 

          When you're tired or stressed, is a processed sweet or salty snack really going to make you feel better? A few grapes or raspberries can usually satisfy my sweet tooth. 

          Wake up on a Saturday feeling sluggish? Do two or three sets of crunches or jumping jacks. Get your blood moving, literally, and your mood will follow. 

3.  Always have a snack with you – Most poor food choices are made when we're in a hurry or out and about. I keep an apple and some raw almonds in my car. They don't go bad quickly and can be eaten while driving if necessary. Plus, the sweet/crunchy combination is very satisfying.

4.  Eat out less – Total the number of times a stranger prepares your food each week regardless of which meal it is. Whatever the number is, cut back. This will aid weight loss more than anything else. It does wonders for the budget, too!

5.  Stay away from math – Don't look at packages for grams of fat or carbs. Don't tally the calories on your plate. Who cares how many calories your workout burned? Most importantly, don't weigh yourself for the whole month. Your weight loss will be felt in how your clothes fit rather than seen as a digital readout. A properly hydrated body weighs more than a semi-dehydrated one, so you will gain a pound or two at first but take a look at your skin and see the glow that accompanies a pound of water weight. Score!

6.  Don't think in terms of nutrients or food components – We need carbs. We need fat. We all get plenty of protein. Learn to listen to your body. It will crave what you need. Learn about healthy foods to meet those cravings. My guilty-feeling but oh-so-healthy foods include avocados, hummus and a small but daily dose of dark chocolate. 

7.  Live it without guilt and stress – When you're eating with friends or at a potluck, allow yourself to stop thinking about food and enjoy the blessing of community. Have a weak moment and over-indulge? Just let it go. In the long run, it is truly inconsequential. Please don't write off healthy eating for the rest of the day/weekend. 

8.  Celebrate 'you' with movement – Find a type of exercise that you look forward to, that makes you feel like you can save the world and that feels like a gift rather than a chore. Sure, there are things that we should all do in order to build strength and maintain balance and flexibility, but build fitness on a foundation of fun.

9.  Eat food – Eat with joy, gratitude and awareness of what went into bringing particular foods to your table. 

One of the biggest lessons I've learned is that the easiest way to stick to any of this is to control what comes into my home. Do you need to throw everything you have away? You can, but I'm afraid I'm too frugal for that. Just plan your meals ahead and choose differently the next time you shop.

The journey ahead is long but inspired. The goal and its rewards await you. Are you ready? :)

    

Is It Food?

Oh, such a simple question. Only it's not.

My food revolution began five years ago when I listened to an audiobook by Paul Chek entitled, 'You Are What You Eat'. It was a series of discussions on different components of our diet - fats, sugar, salt - as well as topics such as food processing, food storage and microwaving. These things all affect the life-sustaining quality, or to use his term 'vitality', of our foods. It made me feel like I should immediately throw away every bit of food in our house (without being quite sure what I should replace it with).

Many things have molded my thinking along the way – books by experts like nutritionist Marion Nestle and the very en vogue Michael Pollan, the work and resources of the Weston A. Price Foundation and a behavior modification eating plan which involved temporarily abstaining from broad categories of food such as dairy and sugar.

Food is personal.  We all make our food choices for many valid reasons, e.g. our heritage, our cooking skills, the time available in our daily schedules and, yes, the state of our emotional health. 

Are we 'wrong' to be the eaters we are? Well, of course not.

Are we obligated to continue the patterns our life journeys have set us in? Again, no.

Collectively, we have allowed ourselves to accept some things as 'food' because they are offered for sale at the grocery. We continue to do this instead of changing our habits. That this has been going on for two or three generations now is why we find ourselves where we are – painfully overweight, diseased and in lots of emotional distress about the whole thing. 

I'm grateful for what I've learned and somehow been strong enough to put into practice. With a family and a budget to consider, it hasn't been easy. We are healthy. We rarely go to the doctor. There are no foods that we 'don't eat'. There are products we don't eat. Our life isn't one of spartan food choices. Rather, the bounty of God's providence is a daily adventure. We love to eat. My whole journey, though, has boiled down to this – Is it food?

Is It Food? For Thought...

Dessert. We're going to eat it sometimes but what to have? Let's take two American favorites -- chocolate chip cookies and Oreos. Both are delicious. Both can satisfy your sweet tooth. Both are mostly empty calories. Is one better for you, though?

The best way to determine that is to gather the ingredients to make them yourself. For the chocolate chip cookie, no problem. There are many recipes which all have the same basic components –butter, eggs, flour, etc.  Check out the ingredient list on an Oreo package, though, and you'll see  some things not found in most pantries such as the emulsifier, soy lecithin. The emulsifier in your homemade cookies is the egg yolk. Of course, Nabisco can't use egg yolks in Oreos because then they couldn't sit on store shelves for a year and still taste as yummy as the day they were made. 

There is also the 'and/or' issue on the oils used. Can they not decide which one to use? No, it's about which one is cheaper at the time of processing. And shouldn't it bother us just a little that oils from three different plants can be used and still the product comes out tasting just the same? 

Further, the first ingredient on the Oreo list is sugar which means there is more sugar than anything. I'm not sure about your chocolate chip cookie recipe, but mine calls for a third more flour than sugar. 

Lastly, it's a lot more trouble to make cookies than to dash into Publix for their buy-one-get-one-free cookies. Psychologically, we're less likely to mow through the cookies we just spent an hour baking. 

Besides, when is the last time you opened a package of Oreos and your house smelled like a cozy little haven of yum??