By Alexa Bosshardt, MPS, RD, LDN

This article presents five Bad Fad tendencies to avoid when starting in on those New Year’s Resolutions to exercise more and eat healthier, to lose weight, drink less, avoid white sugar and refined grains and Meat Lovers’ Pizzas and Buffalo Wings (with a delayed start on the last two until after the Super Bowl) and any other promises that are soon to be broken. This will be the first of 6 articles that will be posted every other month. Each Bad Fad will be explained in more detail in subsequent articles.

Bad Fad #1: Avoid any diet that encourages the consumption of an excessively high amount of stimulant ingredients. “Are you overweight? Do you want to lose 100 pounds in 8 months? Do you enjoy drinking 10 to 14 cans of Red Bull a day? Do you thrive on up to 1120 mg of caffeine daily?” This is how the intro to The Red Bull Diet begins. Need I go any further? Learn to recognize all the ingredients on a label that are sources of central nervous system or other stimulation to the body and understand your own body’s tolerance for stimulants.

Caffeine is considered a “legal” stimulant and has generally been proven to boost one’s mental energy level, as well as enhance physical output. Caffeine in the amount of 50-100 mg. (about what is contained in a good strong cup of coffee) is relatively safe for most as a mind and body booster; however, many “energy” products, as well as weight loss aids, can contain upwards of 200 mg. or more of caffeine, as well as other stimulants, such as Guarana, Yerba Mate, Hoodia Godonii Extract, Green Tea Extract, Bitter Orange/Ephedra and Ginsing. Excessive consumption of stimulants can cause nervousness, insomnia, gastric distress, increased blood pressure, an irregular heartbeat and, even, death. Go to www.energyfiend.com   and click on “Death by Caffeine” to determine the amount of your favorite energy product, based on your weight, it takes to kill you. Nice…

Bad Fad #2: Avoid any diet that overemphasizes any of the three macronutrients. This includes high protein diets, which tend to continue in popularity in one form or another. Carbohydrate has always been and will continue to always be the brain and body’s preferred source of Calories for immediate and intense energy. In addition, plant foods provide fiber that animal foods do not. Fat calories and fat stores are also a vital source of energy that the body most effectively uses to sustain caloric needs during exercise of moderate intensity and longer duration. Mono and poly unsaturated oils from plant sources are heart healthy, as are fatty fish oils, which also provide positive cognitive support.

High quality dietary protein is important to make the proteins the body needs for growth, maintenance and repair of muscle tissue, as well as to perform so many other functions, including making hormones, some enzymes and antibodies and providing strength to hair and nails. Certain amino acids, particularly the branched chain amino acids, play an important role in muscle recovery after exercise. However, most Americans, including athletes, can easily meet their body’s protein needs without sacrificing the body’s need for carbohydrate. In addition, many athletes tend to over-supplement with protein-based powders and bars, thinking they need much more protein than they really do. Protein needs are based on a “grams of protein per kg.of body weight” formula and, also, as “protein Calories as a percent of total Calories consumed”

Bad Fad #3: Avoid any diet that is “hypo caloric”. As the name suggests, a “hypo caloric” diet refers to any diet that is too low in Calories to support a person’s basal metabolic needs (BMR or “basal metabolic rate”). An individual’s BMR is dependent on many factors, including, height, weight, gender, body fat % and age and reflects the body’s caloric needs when the body is at rest. For a sedentary individual, this may represent about 2/3 of daily Calorie needs. Other factors, most importantly exercise, can significantly increase the body’s total caloric needs. Hypo caloric diets may restrict intake to as few as 400-500 Calories per day and include liquid “elimination” or “cleansing diets”, such as the Lemonade Diet and the Hollywood Juice Diet. The HCG Diet, the focus of numerous recent filings by the FTC and FDA, is both hypo caloric and applies “magical” properties to the use of HCG. (www.fda.gov/hcgdiet) . Which leads us to Bad Fad #4:

Bad Fad #4: Avoid any diet that assigns mystical and magical fat-burning properties to any one food or drink, such as The Cabbage Soup Diet, The Chicken Soup Diet, The Grapefruit Diet, or The Cookie Diet. No single food is a nutritionally complete food and no single food has special fat-burning properties. If this were true, do you think over 2/3 of the people in this country would still be overweight or obese? Just saying…

Bad Fad #5: Avoid any diet that is based on theories of “conscious combining”. The Grandma of these types of diets, The Beverly Hills Diet, was first published in 1981 and contains useless and unproven diet advice such as every day must start with fruit and only fruit and once another food is eaten that day no more fruit can be eaten for the rest of that day. The premise of the diet is that eating one type of food with another (a protein with a carbohydrate, for example) destroys digestive enzymes and causes weight gain and poor digestion. Really? The Cabbage Soup Diet crosses into this “conscious combining” territory, as well, with such nonsense as allowing bananas only on Day 4 and no baked potatoes on Days 3 and 6. These diets make dieters feel as if they will fail to lose weight if they deviate from the very strict guidelines of the daily meal plans and completely muddles the way the body physiologically reacts to food.

Stay tuned for upcoming articles that will address each of these “Bad Fads” and more! In the meantime, “Eat well, Be Well!”

Alexa Bosshardt is a Registered/Licensed Dietitian, a professionally trained chef and an avid cyclist. FitCulinary, LLC is a company dedicated to providing nutrition support and developing recipes and new products for restaurant companies and food manufacturers.

Phillips – Sauteed  Crab Cakes with Fire and Ice Salsa                                                                                                                                   

     This recipe was featured in Restaurant Hospitality Magazine

Sauteed  Crab Cakes  with Fire and Ice Salsa

Yield: 12 servings

Source: Alexa Hart Bosshardt,MPS, RD, LD/N Culinary Nutritionist for Phillips Foods, Inc.

INGREDIENTS            

Fire and Ice Salsa

Yield: about  3 c.

12  - 3 oz.  Phillips Crab Cakes

1- 1/2  c. 1/4″ diced peeled seedless cucumber

1- 1/2  c. 1/4″ diced fresh strawberries

2 tbsp. chiffonade  fresh basil leaves

2 tbsp. chiffonade  fresh mint  leaves

2 tsp. finely minced fresh seeded or pickled jalapeno  pepper

1/3 c. aged balsamic vinegar

1 tbsp. clover honey

DIRECTIONS

1. Prepare crab cakes according to package directions.

2. To prepare  salsa combine all ingredients together  in medium bowl. Cover  and chill 1-3 hours before serving to allow flavors to blend.

3. To serve plate each  sauteed crab cake with approx. 1/4 c. salsa. Garnish with fresh mint  and/or basil leaves.

Find more delicious recipes featuring Florida Strawberries at www.FlaStrawberry.com

Florida strawberry growers host food pros during harvest

Sue Harrell and Mike Lott host Research Chefs Association  members , Kevin Anderson, Jamila Muhammad, Chef Jeff Cofer, Bobbie Huston, Sandy Gibilisco, Deanna Smith and Alexa Hart Bosshardt for a harvest tour.

PLANT CITY/DOVER, FLA— The  Florida Strawberry Growers As s ociation (FSGA) invited m em bers of the Southeas tern Regional Chapter of the  Res earch Chefs As s ociation (RCA) to tour the fields and farm s of the growing area in Plant City/Dover, Florida, known worldwide as the Strawberry Capital of the World.

“The goal of the tour was to educate the attendees from the ground up about Florida winter strawberries ,” said  Sue Harrell, director of marketing for FSGA and a strawberry grower. “This initiative supports the national movement by many chefs , product research and development professionals and foodservice distributors to buy local whenever possible.”

Mike Lott, a Florida strawberry grower, invited RCA members for a  personal tour on his farm . Guests picked strawberries while Lott educated them about the Florida strawberry industry, the growing cycle and his experiences as a farmer.

Lott showcased modern techniques for growing and marketing fresh market strawberries and shared information about the development of the industry’s latest promising variety –  Winterstar – a hardy, sweet, early blossoming berry that is a cross between the popular Florida Radiance and Earlibrite varieties .

“The FSGA staff and Lott enjoyed hosting the chefs and researchers . They were extremely interested in learning all they could about our industry. We can now network with these culinary pros to educate our cus tomers about the importance of Florida’s producers of fresh fruits and vegetables . Their questions indicated they are anxious to know more about how berries are grown and the people who grow them ,” Harrell said.

“We’re focus ing on educating seasoned chefs and the chefs of tomorrow about our industry from the farm to the table. Establishing and nurturing these relationships is an important program that will help maintain, develop and sustain new markets for our berries .”

“Water, water everywhere nor any drop to drink” is the quote from the Rime of the Ancient Mariner by Samuel Taylor Coleridge describing the Ancient Mariner in the early 1800’s who is stuck at sea. Many of us in Florida enjoy cycling either along A1A at the edge of the Atlantic Ocean, following the Gulf on the west coast or through routes that include views of lakes, ponds or rivers. All that water, yet not a drop to drink! Although it is important all year long to plan ahead and stash enough fluid and snacks for a long ride, it is critically important to be prepared to stay hydrated in the extreme heat and humidity of a South Florida summer.

Water is the most crucial nutrient to replenish in the heat and should be consumed just prior to exercising as well as during regular intervals while on the bike or any exercise of long duration. In addition, electrolytes and carbs need to be replenished as we sweat and burn calories.  Your individual hydration and refueling needs will vary depending on many factors, including height, weight, degree of conditioning, the amount you perspire and your body’s metabolism. Humidity actually hinders the body’s ability to cool itself as it sweats and, thus, accelerates dehydration.  A starting guideline would be to drink about 4-6 oz. water every 15-20 min. and consume somewhere between 30-60 g. carbs per hour. One sign of sufficient hydration is when urine passed is either light in color or clear.

 Enhanced waters and sports drinks are appropriate hydration choices when exercising 60-90 min. or more to ensure the body is replacing electrolytes, especially sodium, lost in sweat. These choices may also include added potassium, an electrolyte that also plays an important role in the body’s ability to maintain proper acid-base and fluid balance, and the minerals calcium and magnesium, which are also lost in sweat.  Sports drinks will also provide carbs to help the body replenish depleting glycogen stores.

 Although sodium is the electrolyte we lose the most of during exercise, potassium is the electrolyte many American diets are deficient in. Any diet that is more centered on highly processed, prepackaged “convenience” foods and chain restaurant selections is likely to easily contain thousands of milligrams of sodium. The current Dietary Guidelines for Americans set the recommended daily sodium intake at 2300 mg. or the equivalent of about 1 tsp. of salt. Of course, any endurance athlete is going to take that guideline with, well…a grain of salt. However, the need for more sodium shouldn’t overshadow the body’s need for adequate potassium, as well.

The Dietary Reference Intake for potassium is 4700 mg. Potassium is fairly abundant in a diet that emphasizes fresh and dried fruits, vegetables, legumes, nuts, dairy and meat. In addition, potassium is often added in small amounts to sports drinks and to gu, gels, gummy chews and other specially formulated performance aids.

The chart, below, highlights some foods that are naturally high in potassium, as well as many other nutrients:

Watermelon-Jicama Salad with Citrus Herb Splash

One way to stay hydrated throughout the day is to choose foods that are high in water. This simple and refreshing salad will help replace water lost in that summer heat!

Yield: about 6 servings (1/2  c. per serving)

Per 1/2 c. serving: 40 Calories, 0 g. fat., 0 g. protein, 10 g. carbs, 8 g. sugar, 2 mg. sodium, 136 mg. potassium, 10% DV Vit A, 20% DV Vit C

 1 lb. seedless watermelon cut into ½” cubes (about 3 c.)

2 oz. peeled and julienned Jicama* (about 1 c.)

2 tbsp. orange juice

1 tbsp. lemonade concentrate

½ tsp. each “chiffonade” (finely julienned) fresh basil and mint leaves

Optional: Balsamic Reduction Drizzle

To make Balsamic Reduction: Gently simmer 1 c. Balsamic vinegar down to 1/4 c. Stir in ½ tsp. honey while hot. Cool and pour into squeeze bottle. Drizzle ½ tsp. per salad portion, if desired.

Mix watermelon and jicama together in medium bowl. In small separate bowl, whisk juices and herbs together with a fork and gently toss with fruit. Chill until ready to serve.

• Jicama is a crunchy tuber (actually a legume) that can be found in many grocery stores in South Florida or ordered from a produce manager, if not available.

 Super Summer Salsa!

Salsa and whole grain tortilla chips are a quick and easy snack to help replenish sodium lost in sweat during your ride. This salsa is “fortified” with complex carbs and protein from the beans and healthy fat from the avocado.

 Makes about 3 c.

Per ¼ c. serving (Salsa only) : 35 Calories, 1 g. fat, 2 g. protein, 5 g. carbs, 1 g. sugar, 270 mg. sodium, 38 mg. potassium, 10% DV Vit A, 8% DV Vit C

 2 c. Mild, Medium or Hot Tomato Salsa of choice

½ c. canned black beans, drained and rinsed

½ c. (about 3 oz.) diced fresh mango

1  whole (about 4 oz.) diced fresh ripe avocado

1 tbsp. minced fresh cilantro

 1. In medium mixing bowl, gently fold all ingredients together.

2. Serve with whole grain or multigrain dipping chips of choice.

by Alexa Bosshardt, MPS, RD, LD/N

 “Water, water everywhere nor any drop to drink” is the quote from the Rime of the Ancient Mariner by Samuel Taylor Coleridge describing the Ancient Mariner in the early 1800’s who is stuck at sea. Many of us in Florida enjoy cycling either along A1A at the edge of the Atlantic Ocean, following the Gulf on the west coast or through routes that include views of lakes, ponds or rivers. All that water, yet not a drop to drink! Although it is important all year long to plan ahead and stash enough fluid and snacks for a long ride, it is critically important to be prepared to stay hydrated in the extreme heat and humidity of a South Florida summer.

 Water is the most crucial nutrient to replenish in the heat and should be consumed just prior to exercising as well as during regular intervals while on the bike or any exercise of long duration. In addition, electrolytes and carbs need to be replenished as we sweat and burn calories.  Your individual hydration and refueling needs will vary depending on many factors, including height, weight, degree of conditioning, the amount you perspire and your body’s metabolism. Humidity actually hinders the body’s ability to cool itself as it sweats and, thus, accelerates dehydration.  A starting guideline would be to drink about 4-6 oz. water every 15-20 min. and consume somewhere between 30-60 g. carbs per hour. One sign of sufficient hydration is when urine passed is either light in color or clear.

 Enhanced waters and sports drinks are appropriate hydration choices when exercising 60-90 min. or more to ensure the body is replacing electrolytes, especially sodium, lost in sweat. These choices may also include added potassium, an electrolyte that also plays an important role in the body’s ability to maintain proper acid-base and fluid balance, and the minerals calcium and magnesium, which are also lost in sweat.  Sports drinks will also provide carbs to help the body replenish depleting glycogen stores.

 Although sodium is the electrolyte we lose the most of during exercise, potassium is the electrolyte many American diets are deficient in. Any diet that is more centered on highly processed, prepackaged “convenience” foods and chain restaurant selections is likely to easily contain thousands of milligrams of sodium. The current Dietary Guidelines for Americans set the recommended daily sodium intake at 2300 mg. or the equivalent of about 1 tsp. of salt. Of course, any endurance athlete is going to take that guideline with, well…a grain of salt. However, the need for more sodium shouldn’t overshadow the body’s need for adequate potassium, as well.

 The Dietary Reference Intake for potassium is 4700 mg. Potassium is fairly abundant in a diet that emphasizes fresh and dried fruits, vegetables, legumes, nuts, dairy and meat. In addition, potassium is often added in small amounts to sports drinks and to gu, gels, gummy chews and other specially formulated performance aids.

 The chart, below, highlights some foods that are naturally high in potassium, as well as many other nutrients:

Watermelon-Jicama Salad with Citrus Herb Splash

One way to stay hydrated throughout the day is to choose foods that are high in water. This simple and refreshing salad will help replace water lost in that summer heat!

Yield: about 6 servings (1/2  c. per serving)

Per 1/2 c. serving: 40 Calories, 0 g. fat., 0 g. protein, 10 g. carbs, 8 g. sugar, 2 mg. sodium, 136 mg. potassium, 10% DV Vit A, 20% DV Vit C

 1 lb. seedless watermelon cut into ½” cubes (about 3 c.)

2 oz. peeled and julienned Jicama* (about 1 c.)

2 tbsp. orange juice

1 tbsp. lemonade concentrate

½ tsp. each “chiffonade” (finely julienned) fresh basil and mint leaves

 Optional: Balsamic Reduction Drizzle

To make Balsamic Reduction: Gently simmer 1 c. Balsamic vinegar down to 1/4 c. Stir in ½ tsp. honey while hot. Cool and pour into squeeze bottle. Drizzle ½ tsp. per salad portion, if desired.

 1. Mix watermelon and jicama together in medium bowl. In small separate bowl, whisk juices and herbs together with a fork and gently toss with fruit. Chill until ready to serve.

• Jicama is a crunchy tuber (actually a legume) that can be found in many grocery stores in South Florida or ordered from a produce manager, if not available.

Super Summer Salsa!

Salsa and whole grain tortilla chips are a quick and easy snack to help replenish sodium lost in sweat during your ride. This salsa is “fortified” with complex carbs and protein from the beans and healthy fat from the avocado.

 Makes about 3 c.

Per ¼ c. serving (Salsa only) : 35 Calories, 1 g. fat, 2 g. protein, 5 g. carbs, 1 g. sugar, 270 mg. sodium, 38 mg. potassium, 10% DV Vit A, 8% DV Vit C

  2 c. Mild, Medium or Hot Tomato Salsa of choice

½ c. canned black beans, drained and rinsed

½ c. (about 3 oz.) diced fresh mango

1        whole (about 4 oz.) diced fresh ripe avocado

1 tbsp. minced fresh cilantro

 1. In medium mixing bowl, gently fold all ingredients together.

2. Serve with whole grain or multigrain dipping chips of choice.

Super Foods for a Super You in 2011

Although there may not be one agreed upon definition of what constitutes a “super food”, many nutrition experts agree there are certain foods or categories of foods that definitely offer more of a health punch than others. Our choices of super foods this year include a selection of foods that can not only contribute to an overall healthy diet but, also, may provide some added nutritional and functional benefits for athletes.

Power pigments!

Cranberries, goji berries, cherries, blackberries, raspberries, acai and pomegranate are examples of fruits that contain red, pink, purple and blue colors called anthocyanins and have high amounts of antioxidant activity. Antioxidants offer the health benefits of scavenging those free radicals that can increase risk of developing certain types of cancer and lead to premature aging.

Berries are a good dietary source of Vitamin C, which is important to support the body’s immune system and reduce oxidative damage during intense exercise.  Anthocyanin-rich fruits also contain potassium to help maintain the body’s electrolyte balance. Blueberries, raspberries, blackberries and pomegranate are all great sources of dietary fiber, as well.

Pomegranate and cherry juices, in particular, have been found to be great as recovery beverages to minimize post-exercise pain and muscle soreness. According to the Cherry Marketing Institute (www.choosecherries.com), tart cherries are a great source of a natural anti-inflammatory called melatonin, which may help decrease swelling in the joints and muscles.

It’s good to be “in the red” this year!

Any cooked tomato product, including spaghetti or pasta sauces, canned tomatoes of any type and tomato-based juices are packed with Vitamin C and potassium. More importantly, canned tomato products a valuable source of lycopene, a deep orange-red carotenoid pigment with high antioxidant properties. Lycopene is also associated with lowering the risk of certain types of cancers and preventing fatty plaque build up (atherosclerosis). Many canned tomato products are available with reduced amounts of sodium, if that is a concern.

These fats are where it’s at!

Avocados and olive oil are rich sources of heart healthy monounsaturated fatty acids and alpha-linolenic acid (ALA), a precursor to omega 3 fatty acids, which may help moderate inflammation after exercise. The greenish hue of some extra virgin olive oils (“EVOO” for you foodies) is indicative of the pure pressings of the fruit and the unique flavor imparted to the oil.  According to www.oliveoilsource.com, high quality extra virgin olive oil, in particular, provides a high content of antioxidants, polyphenols, and vitamins E & K, chlorophyll and carotenoids. Other healthy fats are those in nuts and seeds and fatty fish, such as salmon, trout and tuna. Healthy fats should be included as a part of every athlete’s diet.

Chocolate. Period.

As a self professed chocoholic, I would have included this on the list, regardless! Cocoa (not Dutch processed with alkali) and many types of dark chocolate contain flavonols, which are naturally occurring compounds that may positively affect vascular health.  Flavonols may help lower blood pressure, increase blood circulation, and lower cholesterol. Chocolate is, also, a favorite flavor for manufacturers formulating high protein drinks because it can mask strong whey or soy protein flavors that, otherwise, might be objectionable. Chocolate milk, which is also a great source of bone building vitamins and minerals, carbohydrate and protein, is often touted as an ideal post-exercise drink to support muscle recovery.

Don’t let this super food be “Greek” to you!

If you have never tried Greek-style yogurt, put this super food at the top of your next shopping list! Protein needs for endurance athletes increase as glycogen stores run low and should be included as part of the refueling process during extremely long work out events, as well as being an important part of a recovery and post workout meal. Non-fat Greek style yogurt has no fat and about twice as much protein as more traditional yogurts or about 20 g. protein per 8 oz. cup! All yogurts are a great natural source of branch chain amino acids (BCAA) that many athletes take in supplement form to help delay fatigue during prolonged exercise.

Alexa Bosshardt, MPS, RD, LD/N is a Registered Dietitian and Research Chef and a Principal of FitCulinary, LLC, a company specializing in developing recipes for and providing nutrition support to the restaurant and food manufacturing industries.

Mini Pumpkin Parfaits

Makes 12 “mini” parfaits

1/3 c. Pasteurized egg whites, room temperature

¼ c. granulated sugar

¼ c. Light Brown Sugar

1 tbsp. (1 packet) Unflavored Knox gelatin

¾ c. Nonfat (skim) Canned Evaporated Milk

1 ¾ c. (1 – 15 oz. can) solid packed Pumpkin (not Pumpkin Pie Filling)

½ c. Breakstone Light or Reduced Fat Sour Cream

½ tsp. freshly grated orange zest

1 tbsp. Cinnamon

1 tsp. Vanilla extract

16 ea. Nabisco or other brand Gingersnaps, processed to crumbs

1. Beat egg whites in glass (or bowl other than plastic) until foamy peaks form. Slowly add sugar, while beating on high, until stiff peaks form.
2. In 2 qt. mixing bowl, mix brown sugar and gelatin together. In small saucepot heat milk to the boiling point and pour over gelatin mixture, stirring to dissolve. Add all remaining ingredients, except Gingersnap crumbs, to the 2 qt. bowl and beat on low speed until combined.
3. Gently fold egg whites into pumpkin mousse mixture with a rubber spatula
4. Layer ½ tbsp. crumbs, then 1 oz. mousse then ½ tbsp. crumbs, then 1 oz. mousse in dessert glasses. Cover and chill until ready to serve.

Optional: Fat Free Whipped Topping and a whole Gingersnap cookie garnish

Alexa Bosshardt, MPS, RD, LD/N is a Culinary Nutritionist with FitCulinary, LLC who has over 30 years experience developing recipes and new products and providing nutrition support to restaurant chains and food manufacturers. alexa@fitculinary.com

On the “Clean Label” Bandwagon

Alexa Bosshardt, MPS, RD, LD/N

Culinary Nutritionist, FitCulinary, LLC

Are foods with “clean labels” more healthful for you? Consumers who acknowledge looking for “clean labels” on food packages are generally looking at ingredient statements to evaluate whether they can pronounce and understand the words. With that said, even vitamins and minerals, such as the B vitamin “thiamin mononitrate” might be misconstrued as a harmful chemical by those not educated in the common names of such nutrients. Although not viewed as a widespread trend, per se, consumers who are making an effort to become more health conscious often read ingredient statements and will make purchasing decisions based on the perceived healthfulness of the food, which often includes a consideration of the number and type of ingredients the food contains. 

Food colors, flavors, antioxidants and other preservatives and processing agents generally are used for functionality, as well as to make a food product look and taste good. Yet, a clean label “purist” will likely eschew any and all ingredients that aren’t “familiar”. In her 2009 book, The Complete Idiot’s Guide to Eating Clean, author Diane Welland, MS, RD suggests emphasizing whole, unrefined foods and those with the greatest nutrient density for optimal health and wellness. To follow a “clean diet” implies eliminating highly processed foods.

The power of “natural”

“Natural” may be a powerful keyword for consumers looking for clean labels. However, the term “natural” is not entirely defined by the Food and Drug Administration (FDA), even though there have been consumer complaints and, even, lawsuits filed over the years against manufacturers for making inconsistent product claims, creating consumer confusion and falsely advertising products as “natural”.

According to the FDA, “natural” should only be used to describe foods that are still in a fresh or whole state or that have only been “minimally processed”. A food can not be labeled “natural” if it has added colors, artificial flavors or synthetic substances, such as chemical preservatives, used in the processing. The FDA allows any type of whole or ground spices, spice extracts and essential oils to be labeled “natural flavors”.

“Minimally processed” is defined as those applications necessary to make a food edible, safe for consumption, and to preserve the food. Such processes include milling, cooking, smoking, freezing or drying. To that extent, canned fruits, vegetables and legumes should be generally accepted as “minimally processed” and, thus, “natural”, as long as they are not canned with chemical preservatives. A label for canned small white beans, which reads, “small white beans, water and salt” should also be considered a “clean label.”

More “Bang for the Buck”?

Some professionals in the nutrition supplements industry might suggest a dichotomy exists between the “health conscious” retail versus the supplements industry consumer.  “Dietary supplements”, according to the FDA, include products with added vitamins, minerals, herbs or other botanicals, amino acids and, possibly, substances purported to be energy stimulating, muscle building, physiologically supporting or performance enhancing.

Although there is a growing trend for manufacturers of dietary supplements to provide the FDA and Federal Trade Commission (FTC) scientific support for the safety and efficacy on their products*, some supplements manufacturers may include exaggerated claims about their products. They may choose to include more detailed nutrition information about the product, as well. This can lead a consumer to believe the supplement is more nutritious than a food. An example of this is a protein powder supplement, either derived from egg, soy or milk protein, for which the label will include a list of all the amino acids per serving. Thus, even though the consumer may not be able to pronounce or understand “histidine”, “lysine” or “methionine”, which are three of the essential amino acids commonly found in high quality protein foods, the perception may be that the supplement is nutritionally superior to the food because more, as opposed to less information is provided on the label. On a standard FDA retail food label, this information is only communicated as grams of protein on the Nutrition Facts panel. 

The Bottom Line

Consider the health benefits associated with consuming fresher, less processed foods. At the same time, though, do not be negative about or mistakenly impressed by ingredients that are unfamiliar.

* JISSN 2010 7:7, “ISSN Exercise and Sports Nutrition Review: Research and Recommendations”, http://www.jissn.com/content/7/1/7

Alexa Bosshardt, MPS, RD, LD/N is a Culinary Nutritionist with FitCulinary, LLC who has over 30 years experience developing recipes and new products and providing nutrition support to restaurant chains and food manufacturers. You can reach Bosshardt at alexa@fitculinary.com, and try some of her “clean” recipes below:

Spiced Cran-Mango Relish

Yield: 1 ½ c. sauce (serving size: 2 tbsp.)

1 c. (4 oz.) fresh cranberries

2 tbsp. orange juice

½ tsp. ground ginger

1/2 c. diced mango (fresh or frozen)

¼ c. Polaner® All Fruit with Fiber Orange Spreadable Fruit

1. Combine all ingredients together in 1 qt. pot. Bring to a boil, stirring. Reduce heat to low and cook, just until cranberries begin to “pop”, about 5 min.
2. Serve warm or chilled.

Serving: 2 tbsp

30 Calories.  7 g. carbs.  1 g. dietary fiber.

No fat, no cholesterol, no sodium, no protein. All natural sugars

Wild and Brown Rice Turkey Salad

Yield: about 2 ½ c. salad (4 servings @ 2/3 c. ea.)

1 ½ c. cooked wild and brown rice*

1 c. (4 oz.) diced, cooked turkey

¼ c. grapes (red or green or a mix of both), halved

1/4 c. dried cranberries (Craisins or other brand)

¼ c. pecan pieces

¼ c. chopped celery

1 scallion, minced

Tarragon Vinaigrette (yield about ¼ c.):

1 tbsp. olive oil

1 tsp. minced fresh Tarragon

2 tbsp. cranberry juice

1 tbsp. Tarragon Vinegar

1 tsp. Brown Rice Syrup

Sea salt and freshly ground black pepper, as needed

      1. Combine all salad ingredients. Whisk all dressing ingredients together. Chill until ready to serve.

* Easy Wild and Brown Rice Blend:

Yield: 1 ½ c. cooked

1 tsp. olive oil

¼ c. chopped onion

¼ c. chopped Portabella or baby bella mushrooms

½ c. dry Wild and brown rice blend

1 c. low sodium, natural chicken broth or homemade chicken or vegetable stock

1. Heat olive oil over medium heat in 1 qt. saucepot. Sauté onion until translucent, then add mushrooms and sauté until soft. Stir in rice until well coated.

2. Stir in chicken broth, bring to a boil then reduce heat to low. Cook, covered, 20 to 45 minutes, depending on rice blend.

Serving: about 2/3 c.

260 Calories   9 g. fat    1.5 g. saturated fat    0 g. trans fat   20 mg. cholesterol

220 mg. sodium  32 g. carbs   3 g. dietary fiber   10 g. sugars   12 g. protein