People think they are eating healthy when they cut out fats and/or calories, but do you REALLY read the labels? Knowing what is in your food is KEY to eating right, healthy. Many harmful ingredients are hidden by fancy names that give us the warm fuzzies, but if you knew what was really lurking in your food, you wouldn't eat it. Some cause seizures, neurological disorders and even cancers. Educate yourself and know what is in your food, because you ARE what you eat, afterall. ; )
I am often perplexed by the question, "What foods do you avoid with your kids' diet?". It would be easy to just say that they are GFCFSFEF (gluten/cow's milk casein/soy/egg-free) and low oxalate, but that wouldn't be true entirely. We also avoid artificial sweeteners, food coloring, and well, the list below!
Thanks to Natural News, the dirty secret of each of these ingredients is spelled out for you, so look no further, if you want to start somewhere helathy, avoid these nasties and you will be on the right road.
(NaturalNews) Ever wonder what's really in the food sold at grocery stores around the world? People keep asking me, "What ingredients should I avoid?" So I put together a short list that covers all the most toxic and disease-promoting ingredients in the food supply. These are the substances causing cancer, diabetes, heart disease and leading to tens of billions of dollars in unnecessary health care costs across America (and around the world).
If you want to stay healthy and out of the hospital, read ingredients labels and make sure you avoid all these ingredients:
Acrylamides - Toxic, cancer-causing chemicals formed in foods when carbohydrates are exposed to high heat (baking, frying, grilling). They're present in everything from bread crusts to snack chips, and because they aren't intentional ingredients, acrylamides do NOT have to be listed on labels.
Aspartame - Chemical sweetener that causes neurological disorders, seizures, blurred vision and migraine headaches. (http://www.naturalnews.com/030918_a...)
Autolyzed Proteins - Highly processed form of protein containing free glutamate and used to mimic the taste-enhancer chemical MSG.
BPA (Bisphenol-A) - A hormone mimicking chemical found in nearly all food packaging plastics. Active in just parts per billion, BPA promotes cancer, infertility and hormone disorders. It also "feminizes" males, promoting male breast growth and hormone disruption (http://www.naturalnews.com/032860_B...).
Casein - Milk proteins. Hilariously, this is widely used in "soy cheese" products that claim to be alternatives to cow's milk. Nearly all of them are made with cow's milk proteins.
Corn Syrup - Just another name for High Fructose Corn Syrup (see below). Frequently used in infant formula products (http://www.naturalnews.com/029863_S...).
Food Colors - FD&C Red #40, for example, is linked to behavioral disorders in children. Nearly all artificial food colors are derived from petroleum, and many are contaminated with aluminum.
Genetically Modified Ingredients - Not currently listed on the label because the GMO industry (Monsanto and DuPont) absolutely does not want people to know which foods contain GMOs. Nearly all conventionally grown corn, soy and cotton are GMOs. They're linked to severe infertility problems and may even cause the bacteria in your body to produce and release a pesticide in your own gut. If you're not eating organic corn, you're definitely eating GMO corn. (http://www.naturalnews.com/026426_G...) Learn more at www.ResponsibleTechnology.org or watch my GMO music video (hilarious) at www.NaturalNews.com/NoGMO
High Fructose Corn Syrup - A highly processed liquid sugar extracted with the chemical solvent glutaraldehyde and frequently contaminated with mercury (http://www.naturalnews.com/032948_h...). It's also linked to diabetes, obesity and mood disorders. Used in thousands of grocery items, including things you wouldn't suspect like pizza sauce and salad dressings.
Homogenized Milk - The fats in the milk are artificially modified to change them into smaller molecules that stay in suspension in the milk liquid (so the milk fat doesn't separate) (http://www.naturalnews.com/022967_m...). While it makes milk look better on the shelf, it's also blamed for promoting heart disease and may contribute to milk allergies. Raw milk is healthier, which is why the government had outlawed it (http://www.naturalnews.com/029322_r...).
Hydrochloride - When you see anything hydrochloride, such as Pyridoxine Hydrochloride or Thiamin Hydrochloride, those are chemical forms of B vitamins that companies add to their products to be able to claim higher RDA values of vitamins. But these are synthetic, chemical forms of vitamins, not real vitamins from foods or plants. Nutritionally, they are near-useless and may actually be bad for you. Also watch out for niacinamide and cyanocobalamin (synthetic vitamin B-12). (http://www.naturalnews.com/032766_c...)
Hydrolyzed Vegetable Protein - A highly processed form of (usually) soy protein that's processed to bring out the free glutamate (MSG). Use as a taste enhancer.
Partially Hydrogenated Oils - Oils that are modified using a chemical catalyst to make them stable at room temperature. This creates trans fatty acids and greatly increases the risk of blocked arteries (http://www.naturalnews.com/027445_f...). It also promotes what I call "sludge blood," which is thick, viscous blood that's hard to pump. This is usually diagnosed by doctors as "high blood pressure" and (stupidly) treated with blood-thinning medications that are technically the same chemicals as rat poison (warfarin) (http://www.naturalnews.com/023149_d...).
Phosphoric Acid - The acid used in sodas to dissolve the carbon dioxide and add to the overall fizzy-ness of the soda. Phosphoric acid will eat steel nails. It's also used by stone masons to etch rocks. The military uses it to clean the rust off battleships. In absolutely destroys tooth enamel (http://www.naturalnews.com/021774.html). Search Google Images for "Mountain Dew Mouth" to see photos of teeth rotted out by phosphoric acid: http://www.google.com/search?q=moun...
Propylene Glycol - A liquid used in the automotive industry to winterize RVs. It's also used to make the fake blueberries you see in blueberry muffins, bagels and breads. (Combined with artificial colors and corn syrup.) See shocking "Fake Blueberries" video at: http://www.naturalnews.tv/v.asp?v=7...
Sodium (Salt) - The processed white salt lacking in trace minerals. In the holistic nutrition industry, we call it "death salt" because it promotes disease and death. Real salt, on the other hand, such as "dirty" sea salt or pink Himalayan salt, is loaded with the trace minerals that prevent disease, such as selenium (cancer), chromium (diabetes) and zinc (infectious disease). Much like with bread and sugar, white salt is terrible for your health. And don't be fooled by claims of "sea salt" in grocery stores. All salt came from the sea if you go far back enough in geologic time, so they can slap the "sea salt" claim on ANY salt!
Sodium Nitrite - A cancer-causing red coloring chemical added to bacon, hot dogs, sausage, beef jerky, ham, lunch meats, pepperoni and nearly all processed meats. Strongly linked to brain tumors, pancreatic cancers and colon cancers (http://www.naturalnews.com/007024.html). The USDA once tried to ban it from the food supply but was out-maneuvered by the meat industry, which now dominates USDA regulations. Sodium nitrite is a complete poison used to make meats look fresh. Countless children die of cancer each year from sodium nitrite-induced cancers.
Soy Protein - The No. 1 protein source used in "protein bars," including many bars widely consumed by bodybuilders. Soy protein is the "junk protein" of the food industry. It's made from genetically modified soybeans (often grown in China) and then subjected to hexane, a chemical solvent (http://www.naturalnews.com/026303_s...) that can literally explode.
Sucralose - An artificial chemical sweetener sold as Splenda. The sucralose molecule contains a chlorine atom (http://www.naturalnews.com/027491_a...). Researchers have repeatedly found that artificial sweeteners make people fat by actually promoting weight gain (http://www.naturalnews.com/024543_h...).
Sugar - The bleached, nutritionally-deficient byproduct of cane processing. During sugar cane processing, nearly all the minerals and vitamins end up in the blackstrap molasses that's usually fed to farm animals. (Blackstrap molasses is actually the "good" part of sugar cane juice.) Molasses is often fed to farm animals because every rancher knows that farm animals need good nutrition to stay alive. Amazingly, conventional doctors don't yet realize this about humans, and they continue to claim that eating sugar is perfectly fine for you. Sugar promotes diabetes, obesity, mood disorders and nutritional deficiencies.
Textured Vegetable Protein - Usually made of soy protein which is extracted from genetically modified soybeans and then processed using hexane, an explosive chemical solvent (see Soy Protein, above). Widely used in vegetarian foods such as "veggie burgers" (most of which also contain MSG or Yeast Extract, by the way).
Yeast Extract - Hidden form of MSG that contains free glutamate and is used in many "natural" food products to claim "No MSG!" Yeast extract contains up to 14% free glutamate. You'll find it in thousands of grocery store products, from soups to snack chips. I even once spotted it used on fresh meat!
Showing posts with label fast food. Show all posts
Showing posts with label fast food. Show all posts
Thursday, July 28, 2011
Thursday, January 22, 2009
"FAST" food...huh?
Conjures up thoughts of speeding through a drive through window while the kids scream in the back, because you were at the grocery store, or TJ Maxx for entirely too long, right? WRONG! For those of you who share in the experience of diets like ours, you know that couldn't be further from the truth!
To me, fast foods are the kind that don't require open flour-covered cookbooks, measuring cups and spoons, and hoards of ingredients in my peripheral vision. It's anything that can be heated up quickly without having to do much more than hit one button on the toaster oven, YEAH - that's what I'm talking about!
I have been getting creative with quick and fun. Anything that is being tried for the first time requires even more creativity. How do we get him to eat such variety? The way we take the attention off of "WHAT" is being served is by putting the attention on "HOW" it's being served. I make smiley faces, I shred or cut veggies into strips for hair, make eyes, a nose and a big smiley face! Works EVERY time. He also likes dips, so anything new placed next to a familiar dip gets approval too. Don't underestimate the power of HELP. Kids love to help cook, so give them a job, something that makes them feel proud and part of the project, they are more likely to eat something they just prepared themselves. I know what you are thinking, yes, it will take you a tad longer to get through preparation, but if you are batch cooking, you are only doing this once in a while and what is better than a kid who is happy, feels confident and helpful and gets some one-on-one mommy time all while making a great meal?? My little guy smells herbs, stirs batters, dumbs ingredients, "chops", gets me utensils and measuring cups, helps clean up, taste tests (best job, of course) and he gets very into it! I also make a big deal out of his "chef"ness, ha ha ha. Whenever he eats something he likes now, he says, "Mommy, you are a good chef!" ha ha ha KIDS! Gotta love 'em! I eat up this attention, because I know in just 10 very short years, he will be more interested in girls, friends and hobbies than his mommy. Take advantage of this time you have together, it's short lived and SO precious!
Here are some of my "fast" food ideas and keep in mind that this often requires bulk prep initially, but that can be done once in a while and then I freeze the rest for easy defrosting and/or toasting.
Teeny-weeny meatballs - I use ground turkey (you can use any ground meat, even combine multiple meats), and in place of egg and bread crumbs, I use quinoa flakes and water, then I spice them the way he likes (lots of garlic and sea salt, some cilantro which is a natural metal-mover). I make these bite sized, he loves eating anything round and small and with a toothpick! EASY PEASY! Freeze them up and serve them fast! These can be eaten alone, made into a meatball sandwich, put into pastas and rices, etc.
Chicken strips - This simple recipe involves just pounding chicken breasts thin, slicing them into strips, spicing and cooking. I under cook them just slightly so they don't dry out when being reheated, but they heat up so easily in a toaster oven.
Believe it or not, pancakes and waffles are a HUGE favorite for any meal of the day. You can top them with whatever you like, even turn them into peanut butter and jelly sandwiches since bread is a no-no on this diet. We just batch cook double-batches and freeze with wax paper between each one. They are easily transportable for hitting the road in a hurry or they can be elaborate and fun with smashed raspberries and honey on top....you decide.
Muffins - These kid-favorites can be "fortified" with veggie purees of all kinds! Get creative and offer a lunch-muffin. You can toast or not and offer a spread or not. Your kids will think they are the luckiest kids in the world, afterall, who in their right mind offers their kids muffins for lunch?! he he he, sneaky! I don't know who is happier here, kiddo or mom. Another great freeze and heat idea.
Pesto - I like to make various style pestos then I store the extra in small containers in the freezer. These are good as quick pasta sauces (we reheat already cooked pasta with an oil based pesto in a pan right on the stove), spreads for sandwiches, use as a base for grain dishes. I like any combination of cilantro, basil, nuts, and green leafy veggies with tons of garlic (a natural antiviral, antiseptic, anti fungal, antioxidant), blend them in a blender and store. It's that simple!
Breaded fish bites - but not with bread! We use corn chips or cereal flakes that are safe for Grayson, I smash them to pieces, literally, and add spices and a little flour (amaranth or quinoa for added protein)...then use almond milk and a touch of arrowroot starch to bind the flakes to the chicken. We prepare these in bulk, as well. Salmon is a favorite of Graysons. He dips it into his favorite honey mustard dressing. Be sure to choose low-mercury fish like salmon, cod, tilapia, etc.
Turkey/ham/chicken wrapped avocado - This recipe offers the use of toothpicks AND dip, what kid could want more?? I take Applegate Farms sliced uncured deli meats and brown them quickly in a pan on the stove so they are almost crispy like bacon (some kids may like this cold, but mine likes everything cooked apparently), then wrap it around a slice of avocado, cut them into bite sized chunks, stick a pick in them, they are done! Choose any dip you like, we use honey mustard. This isn't a recipe you would freeze, of course.
Those were the main dish ideas, here are some side/snacky ideas:
Crunchy chick peas - these bite-sized balls are a hit here! Just take garbanzo beans (we use canned and just rinse them) toss them in an oil of choice and spices (again, the garlic and sea salt is a favorite, but we also do a sweet version) then bake them on 350 degrees for 50 min, YES that is 5-0. They will get crispy and rattle around. Who needs potato chips when you can have the protein boost of these tasty, portable bits! Toss them in a snack baggie for a snack on the road! Add them to your own "trail mixes" with nuts, raisins, GFCF chocolate chips, seeds....get the point?
Salads - Any left over grain side can be used to make a cold salad during the day just by adding dressing! Veggies and grain stir fry = ensalada! We also use green salads a LOT, I chop them up small (kitchen shears rock!) with all of his favorite veggies, plus a chopped up piece of pear and then he can scoop it up with a spoon, no fighting with big annoying leaves! Remember to top your salads with nuts or seeds (providing you can have them, of course!), in fact, walnuts offer much needed Omega-3's.
Sweet potato fries - Everyone loves fries, need I say more? I have a recipe for a zesty topping that you brush on before the last 5-10 min of baking (switch to broil and put them in the middle of the oven and WATCH them, they burn fast) Here is the list of ingredients, you toss them together in a sauce pan, bring to a boil over medium heat then simmer and cook for about 10 more min while the potatoes are baking in the oven (skin-side down wedges) on 350:
Honey garlic sweet potato wedges
1/3 cup Heinz Tomato Ketchup
1/3 cup GF Soy sauce (or Braqq's Liquid Aminos)
1/4 cup honey
1 tsp each finely grated lime zest and lime juice (Grayson can’t have this - we use citric acid instead)
6 cloves garlic, minced
To me, fast foods are the kind that don't require open flour-covered cookbooks, measuring cups and spoons, and hoards of ingredients in my peripheral vision. It's anything that can be heated up quickly without having to do much more than hit one button on the toaster oven, YEAH - that's what I'm talking about!
I have been getting creative with quick and fun. Anything that is being tried for the first time requires even more creativity. How do we get him to eat such variety? The way we take the attention off of "WHAT" is being served is by putting the attention on "HOW" it's being served. I make smiley faces, I shred or cut veggies into strips for hair, make eyes, a nose and a big smiley face! Works EVERY time. He also likes dips, so anything new placed next to a familiar dip gets approval too. Don't underestimate the power of HELP. Kids love to help cook, so give them a job, something that makes them feel proud and part of the project, they are more likely to eat something they just prepared themselves. I know what you are thinking, yes, it will take you a tad longer to get through preparation, but if you are batch cooking, you are only doing this once in a while and what is better than a kid who is happy, feels confident and helpful and gets some one-on-one mommy time all while making a great meal?? My little guy smells herbs, stirs batters, dumbs ingredients, "chops", gets me utensils and measuring cups, helps clean up, taste tests (best job, of course) and he gets very into it! I also make a big deal out of his "chef"ness, ha ha ha. Whenever he eats something he likes now, he says, "Mommy, you are a good chef!" ha ha ha KIDS! Gotta love 'em! I eat up this attention, because I know in just 10 very short years, he will be more interested in girls, friends and hobbies than his mommy. Take advantage of this time you have together, it's short lived and SO precious!
Here are some of my "fast" food ideas and keep in mind that this often requires bulk prep initially, but that can be done once in a while and then I freeze the rest for easy defrosting and/or toasting.
Teeny-weeny meatballs - I use ground turkey (you can use any ground meat, even combine multiple meats), and in place of egg and bread crumbs, I use quinoa flakes and water, then I spice them the way he likes (lots of garlic and sea salt, some cilantro which is a natural metal-mover). I make these bite sized, he loves eating anything round and small and with a toothpick! EASY PEASY! Freeze them up and serve them fast! These can be eaten alone, made into a meatball sandwich, put into pastas and rices, etc.
Chicken strips - This simple recipe involves just pounding chicken breasts thin, slicing them into strips, spicing and cooking. I under cook them just slightly so they don't dry out when being reheated, but they heat up so easily in a toaster oven.
Believe it or not, pancakes and waffles are a HUGE favorite for any meal of the day. You can top them with whatever you like, even turn them into peanut butter and jelly sandwiches since bread is a no-no on this diet. We just batch cook double-batches and freeze with wax paper between each one. They are easily transportable for hitting the road in a hurry or they can be elaborate and fun with smashed raspberries and honey on top....you decide.
Muffins - These kid-favorites can be "fortified" with veggie purees of all kinds! Get creative and offer a lunch-muffin. You can toast or not and offer a spread or not. Your kids will think they are the luckiest kids in the world, afterall, who in their right mind offers their kids muffins for lunch?! he he he, sneaky! I don't know who is happier here, kiddo or mom. Another great freeze and heat idea.
Pesto - I like to make various style pestos then I store the extra in small containers in the freezer. These are good as quick pasta sauces (we reheat already cooked pasta with an oil based pesto in a pan right on the stove), spreads for sandwiches, use as a base for grain dishes. I like any combination of cilantro, basil, nuts, and green leafy veggies with tons of garlic (a natural antiviral, antiseptic, anti fungal, antioxidant), blend them in a blender and store. It's that simple!
Breaded fish bites - but not with bread! We use corn chips or cereal flakes that are safe for Grayson, I smash them to pieces, literally, and add spices and a little flour (amaranth or quinoa for added protein)...then use almond milk and a touch of arrowroot starch to bind the flakes to the chicken. We prepare these in bulk, as well. Salmon is a favorite of Graysons. He dips it into his favorite honey mustard dressing. Be sure to choose low-mercury fish like salmon, cod, tilapia, etc.
Turkey/ham/chicken wrapped avocado - This recipe offers the use of toothpicks AND dip, what kid could want more?? I take Applegate Farms sliced uncured deli meats and brown them quickly in a pan on the stove so they are almost crispy like bacon (some kids may like this cold, but mine likes everything cooked apparently), then wrap it around a slice of avocado, cut them into bite sized chunks, stick a pick in them, they are done! Choose any dip you like, we use honey mustard. This isn't a recipe you would freeze, of course.
Those were the main dish ideas, here are some side/snacky ideas:
Crunchy chick peas - these bite-sized balls are a hit here! Just take garbanzo beans (we use canned and just rinse them) toss them in an oil of choice and spices (again, the garlic and sea salt is a favorite, but we also do a sweet version) then bake them on 350 degrees for 50 min, YES that is 5-0. They will get crispy and rattle around. Who needs potato chips when you can have the protein boost of these tasty, portable bits! Toss them in a snack baggie for a snack on the road! Add them to your own "trail mixes" with nuts, raisins, GFCF chocolate chips, seeds....get the point?
Salads - Any left over grain side can be used to make a cold salad during the day just by adding dressing! Veggies and grain stir fry = ensalada! We also use green salads a LOT, I chop them up small (kitchen shears rock!) with all of his favorite veggies, plus a chopped up piece of pear and then he can scoop it up with a spoon, no fighting with big annoying leaves! Remember to top your salads with nuts or seeds (providing you can have them, of course!), in fact, walnuts offer much needed Omega-3's.
Sweet potato fries - Everyone loves fries, need I say more? I have a recipe for a zesty topping that you brush on before the last 5-10 min of baking (switch to broil and put them in the middle of the oven and WATCH them, they burn fast) Here is the list of ingredients, you toss them together in a sauce pan, bring to a boil over medium heat then simmer and cook for about 10 more min while the potatoes are baking in the oven (skin-side down wedges) on 350:
Honey garlic sweet potato wedges
1/3 cup Heinz Tomato Ketchup
1/3 cup GF Soy sauce (or Braqq's Liquid Aminos)
1/4 cup honey
1 tsp each finely grated lime zest and lime juice (Grayson can’t have this - we use citric acid instead)
6 cloves garlic, minced
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