Don't Miss More Than One Day…

“Don't miss more than one day of exercise.” Yes, that’s what it said, and I was shocked. In a short blurb by Jennifer Gruenemay at Lifescript, in her daily fitness tip, she said that skipping too many days between workouts jeopardizes the health benefits I was after in the first place. Experts say that you are less likely to stay with your routine if you skip more than one day between workouts. My routine has me at the fitness center 3-4 days a week. I typically go Monday, Wednesday, Friday, and Saturday. If I skip Saturday that leaves two days off. There are times when I have a cold and I stay away out of consideration for the other patrons. Other times I get overwhelmed by work and cut out my workout. When I went to New Orleans for a conference, I missed for eight days.

The second part of her blurb not only gave me hope, it changed my thinking and that’s frequently a good thing. She said, “Working out every day doesn’t necessarily mean you have to train like you’re running a marathon. Alternate hard workouts with easy workouts, like just walking for 30 minutes around the block…” I can do that. I can even sit on the stationary bicycle I walk around on the way to my desk in my home study every day, and pedal gently for a while on off days.

I tend to be a somewhat obsessive, all-or-nothing type person. I think of my workout as ten minutes of fast walking on the treadmill to get my heart rate up, two circuits on the weight machines, and twenty minutes back on the treadmill followed by a five minute cool-down at a slower pace. If what I do is not that, well, it’s not my workout. This one paragraph blurb has me reevaluating my rigid thinking. I can walk for 30 minutes, ride my stationary bicycle while watching the news, or even push a lawnmower around the yard and still be moving toward my goal of heal and fitness. Sometimes you have to hit me over the head.

Today I weighed at the fitness center and my cumulative weight loss is 35.5 pounds. I only have 5 ¾ pounds to go until I reach my first goal, to no longer be obese. I wonder how it will feel to walk around thinking to myself, “I’m just overweight”.

Here’s my recap for yesterday.

Daily Dietary Recap-4/12/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1348.79	64.77 g	216.22 g	1026.42 mg	27.38 g	18.27%

Delicious Peachy Low-Fat, Low-Sodium Salad Dressing

For years I have been looking to replicate a salad dressing I enjoyed when I lived in Laguna Beach, California. It was the house dressing of a sushi house near the beach, and it had a nice light fresh taste with a little hint of fruit and it made an otherwise pedestrian salad the perfect prelude to what was usually a spectacular dinner.

I have also been looking for a salad dressing that I could include in my new low-fat, low-sodium, and low-calorie lifestyle. The problem with most salad dressings is that they can be either low, or non-fat, but not low in sodium. The best I’ve found is Maple Grove Farms of Vermont fat-free poppy seed dressing, but it has 120 mg sodium in two tablespoons. Last night I achieved both goals. In fact, this dressing is even better than the one I remember. All you need to make it is a food processor and the ingredients. I splurged and used 3 tablespoons on my salad last night and it only had 29.36 calories, .17 grams of fat, and 50.31 mg sodium.

Joel’s Salad Dressing Number 1

Ingredients

2 ribs celery
¼ C raw ginger
2/3 C non-fat sour cream
½ C non-fat plain yogurt
1 clove garlic
¼ C rice vinegar
Juice of one lemon
4 green onions (tops and all)
½ red bell pepper
1 peach
¼ t. dry mustard
Onion powder to taste
Fresh ground black pepper to taste
Cayenne pepper to taste


Add all ingredients to food processor and process until smooth. Refrigerate to allow flavors to blend and serve over fresh green salad. This recipe makes two cups and a 2 tablespoon serving has, 20.33 calories, 1.4 g protein, 4.06 g carbohydrates, .11 g fat, and 33.54 mg sodium.

Here is my recap for the last two days.

Daily Dietary Recap-4/11/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1291.04	61.53 g	200.51 g	1279.32 mg	23.51 g	15.55%

Daily Dietary Recap-4/12/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1378.49	64.77 g	216.22 g	1026.42 mg	27.38 g	18.27%

Blogger's Choice Awards

Today I decided to throw my blog’s hat in the ring for the Blogger’s Choice Awards. I am under no illusions about having any chance of winning in the two categories where my blog fits, Best Health Blog and Best Food Blog, but if I get a few votes and move up in the standings, it might influence a few more people to drop by. You will have to register vote, but when you do, you can nominate other blogs including your own and vote for your favorite blogs in other categories. Use these links to vote for my blog in either the Best Health Blog category, and/or the Best Food Blog category.

Here is my recap for yesterday.

Daily Dietary Recap-4/10/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1383.21	59.23 g	265.82 g	1257.39 mg	16.26 g	10.58%

Mail from Readers

Since I safely posted my email address on this blog, I have been getting letters. I thought I would share a couple of them that I have permission to reprint here. If you send me email, I will answer it as I have time. I am not a trained nutritionist, and my only criteria for selecting foods and recipes for my own diet are those of calorie, sodium, and fat reduction. My personal goals are to consume less than 1400 calories, less than 20% of those calories from fat, and less than 1500 mg of sodium. This approach combined with working out for about 70 minutes 3-4 times per week, is working for me as I have lost 33.5 pounds since January 3, 2007, and my blood pressure is down from a dangerously high level to low normal without medication. Your recommended diet may be very different.

From L.

Hello,

I followed a link (I believe from www.epicurious.com's forums) to your blog, which I found interesting. I had a couple of questions if you don't mind. I've never had to diet or exercise, always was thin, but after turning 40 (now 42) I find that it's a little harder to eat what I want and stay in shape (gained a few pounds). So, I was trying to watch what I eat, just started a week ago (and hoping it will last a little while). I love chocolate (i.e. the Cadbury mini eggs!), and a treat is hard to resist or just eat one of. Anyway, I noticed that you were keeping your calories below 1400. For what size person is this recommended? I have been using http://www.nutritiondata.com and it says that my estimated food energy is 1700 calories. And I have trouble keeping it below 2500! Any suggestions?

My Response

Hi L.

I'm happy to respond to your questions. In fact, I'm flattered that anyone would be taking me seriously as I am just a 57 year old man who is obsessed with food and who realized in January of this year that I had better start taking my health seriously. In my typical fashion, I jumped in with both feet and started a four-day-a-week exercise program and put myself on this low-sodium, low-fat, reduced calorie diet. I've learned that as we get older we don't metabolize calories as we once did. It takes fewer calories to maintain our body weight. It sounds to me as though you are an ectomorph in body style (somatotype). Ectomorphs may be inappropriately classified as healthy based on the BMI (see my blog “Body Mass Index (BMI) Lunacy” http://profbush.blogspot.com/2007/03/body-mass-index-bmi-lunacy.html if you haven’t already) because their weight falls in the normal range. As you get older, even ectomorphs tend to add a few pounds without changing their eating habits because of the age-lowered metabolic rate.

I started with a 1500 calorie diet, but lowered it to 1400 after the first week because I went to the Mayo clinic web site http://www.mayoclinic.com/health/calorie-calculator/NU00598 and entered my particulars in their calorie calculator. For my current height, weight, and activity level, I need 1900 calories per day to maintain my present weight (I’m still losing, I have a bit to go before I reach my goal). I then went to their Healthy Weight Pyramid tool http://www.mayoclinic.com/health/weight-loss/NU00595, put in my height, weight, sex, and age and it said for weight loss, I should be consuming 1400 calories. So, that became my new target for caloric intake. I haven’t tried the Nutrition Data calculator, but it is one of my favorite sites for facts on food. I like Monica’s nutrition blog on that site as well.

I like chocolate too but, for me, it is a matter of having the knowledge to make choices. I know that chocolate really is a health food. I even tried adding a teaspoon of cocoa to my morning oatmeal; it wasn’t a good idea. I like dark chocolate. My brother says it is because the only chocolate our mother would allow in the house, was baker’s chocolate. Even though there is a 14 year age difference between us (I’m the baby), he and I both remember climbing up on the kitchen counter to break pieces from the big bar she kept in one of the cabinets. I keep a bag of Dove dark chocolate in the refrigerator and, usually in the evening, if I have calories and fat to spare, I eat one. I don’t have a problem stopping with just one. I know that over-indulgence will show up on my daily recap. In a sense, I am accountable to my blog. I frequently eat low, or non-fat frozen yogurt in vanilla, strawberry, or chocolate. If I have the calories and fat to spare, I enjoy it. If I don’t, a nice ruby red grapefruit works just as well.

Your Cadbury mini eggs have either 190, or 210 calories per serving and 8, or 9 grams of fat http://www.foodfacts.com/public/items_by_category.cfm?results=images&item=1523 depending on what package you buy them in. One serving would be very hard on my diet and if you go over one serving very often, it wouldn’t be too hard to explain those extra calories. The saving grace may be that they are seasonal-only available at Easter, aren’t they? My advice is to consider them in the context of what other foods you are eating during the day and make a conscious decision whether you can skip something else in order to enjoy your mini eggs. For me, it comes down to my weight loss secret number 1, http://profbush.blogspot.com/2007/03/ten-secrets-of-weigh-loss.html and http://profbush.blogspot.com/2007/04/ten-secrets-of-weight-loss-part-2.html “Knowledge is Power-the power to make choices”.

I enjoy remodeling recipes of my favorite food into low-fat, low-calorie, and low-sodium versions. I wonder whether I could make a version of mini eggs-nah, probably not. I appreciate you writing to me (as though I had some real answers). I’m just writing from the truth of my own experience and using the blog to keep myself somewhat accountable.

L. Second Response

Hi Joel,

Wow. Thanks for all the information. I did go to the different links you sited. I guess I would be considered an ectomorph. It says my BMI is 20.3 with the "normal" BMI for an adult woman of my height being 18.5 to 24.9. I remember a letter coming home from school a year or two ago saying my son (who is now 9) had a BMI level showing him overweight. He hasn't ever been and isn't anything near overweight! That letter went in the trash.

The Mayo Clinic website says my caloric intake should be 1550 for sedentary, or 1700 for somewhat active. I still need to add some exercise, but that's going to be tough.

So, chocolate is a health food?! Wonderful! :) Yea, my Cadbury mini eggs will be gone soon - as soon as Easter's over.

My kids (9 and 13) are somewhat picky eaters when it comes to things like vegetables, so I can't rearrange my recipes and cooking too much. I have been changing a few things, whether they eat it or it's just for me. I've been tracking my calories and nutrition information, like I said, on nutritiondata.com from day to day lately, but I kind of like your idea and may see if I can be accountable to a blog for my own benefit.

I don't mind if you use my original email - I don't think there was any personal information in it - if you'll leave my name out. Thanks again for your time and suggestions.

Joel Second Response to L.

Hi L.,

As I looked over my response to you, I saw that I didn't make any really concrete suggestions. I drink a lot of water. It helps to control my appetite. Also, we sometimes confuse thirst for hunger. If I think my appetite is winning, I will eat a high fiber cracker or two (Ry-Krisp, Wasa, RyVita) and drink a lot of water. I keep bottles of Ozarka in the fridge and at work, it helps.

If it’s any consolation, I cook totally different meals for my wife and for myself. I’ve always done all the cooking. I guess it’s because my experience as a chef has always made me faster at it and I always get to eat what I want.

Yes, chocolate is loaded with healthy antioxidants. Now if we could just reduce the fat content. Thanks for letting me use your letter sometime. I won’t identify you other than by initial.

Best, Joel

From D.

Hello Prof Bush,

Spent some time this morning checking out your blog and was very much impressed with the number of posts and all of the work that you've done.

I am going to put a link to your site on my blog.

I might also like,now and then, to use a recipe from your site on my blog. Would you be comfortable with that if the post gave you credit for the recipe and included a link to your site.

Would like you to know that I found your blog to be personally inspiring. I have pretty much got the low sodium thing in hand but am not doing quite what I ought to drop some weight. So starting today I will go back to tracking the calories and bumping up the exercise.

Finally a question. I noticed that your email address resists being copied. I have not put my email address on my blog because I didn't want to open myself to programs that harvest email addresses and create spam. How do you create this email address?

Thanks, D.

My Response to D.

Hi D.,

Nice to hear from you, and thanks for your kind comments. I enjoy your blog and have subscribed to its feed so I can tell when you have posted new material. I very much appreciate the link. I really enjoy your writing and hope you post more frequently. You write well and we seem to be going down the same path.

I would be honored to have you post some of my recipes on your site. I have collected some emails since I recently put my email address on the site and thought I might want to post some of the comments/questions and share them for other people to read. I would never disclose your identity and just identify you with an initial if that's all right with you.

At first the sodium was a little hard for me too, but now it's just a habit and a change in the way I cook. I tackled calories, fat, and sodium all at the same time, and I've been really happy with the results in terms of weight loss and blood pressure reduction. Good luck with your effort.

You can get your own graphic with your email address on it at http://safemail.justlikeed.net/ I've really enjoyed making the blog a little more personal with correspondence. I too was concerned with having my email address harvested by SpamBots until I found this site.

Best regards, Joel

That’s the mail for now, keep those cards and letter coming.

Here is my recap for Sunday and Monday.

Daily Dietary Recap-4/8/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1215.53	75.88 g	201.72 g	885.31 mg	19.02 g	14.08%

Daily Dietary Recap-4/9/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1358.72	66.9 g	266.47 g	661.04 mg	14.4 g	9.43%

Seven Sample Menus for a 1400 Calorie Diet

I’ve been asked by a number of people to tell them what do eat and when. I guess they feel that they can follow directions better than coming up with their own menus. I am presenting here, not sample menus exactly, but what I ate on specific days to meet the requirements of my less than 1400 calorie, less than 20 % of calories from fat, less than 1500 mg sodium, diet.

As you can see, there is quite a lot of food here, so much that sometimes I get tired of chewing. I also believe that eating 4-7 times each day helps keep my metabolism up so I am continuously burning calories. These menus are just a starting point for you and are offered as suggestions of the types of foods you can eat on a low-fat, low-sodium, and calorie limited diet for weight reduction.

I am not a trained nutritionist, and my only criteria for selecting these foods for my own diet are those of calorie, sodium, and fat reduction. My personal goals in addition to the above-mentioned are: 78-158 g protein, 30-38 g fiber, and less than 300 mg cholesterol. Your recommended diet may be very different. I only offer these menus to share what I have eaten on given days and stayed loyal to my diet.

Monday

Breakfast

1.5 C Kashi 7 Whole Grain Puffs, 1/3 C Non-fat milk, ¼ C Dannon All Natural non-fat Plain Yogurt, ¼ C Wild Blueberries

Morning Snack

1 medium banana

Lunch

1 1/2 C Joel’s Chili 3, 1 T non fat sour cream, 1 T apple cider vinegar

Snack

18 White Cheddar Soy Crisps

Dinner

Healthy Choice Chicken Margherita dinner, Salad with 2 C fresh greens, 1/3 C grape tomatoes, 1/8 C sweet onion, and 2 T poppy seed fat free dressing, 2/3 C steamed corn, 4 C (raw) spinach steamed,

4 Asparagus spears steamed

Dessert

1/2 C Yarnell's low-fat chocolate frozen yogurt

Snack

¼ cantaloupe, 1 Ry-Krisp cracker

Calories: 1369, Protein: 65.76, Carbohydrates: 247.11 g, Fiber: 48.79 g, Fat: 20.65 g, Percent calories from fat: 13.58%, Saturated fat: 3.78 g, Cholesterol: 75.63 g, Sodium: 1370.25 mg.

Tuesday

Breakfast

Omelet with ½ C Egg Beaters, 1/8 C Sweet Onion, 3 Mushrooms (chopped), and 1 T Old El Paso Taco sauce-medium

Morning Snack

1 C Kashi 7 whole grain Honey Puffs (dry from box)

Lunch

½ Kangaroo whole wheat pita, ¼ C Extra Lean ground beef patty (96/4), 4 oz. Dannon All Natural strawberry yogurt

Snack

Health Valley Vegetarian chili 1.5 C

Dinner

Salmon taco and pita: 4 oz Wild Salmon-baked, 1 Mi Casa White corn tortilla, juice of 2 Lemon wedges, slaw cabbage, 1 T non-fats sour cream; .25 C, 1 T Old El Paso taco sauce-medium, 2/3 C corn, 4 C (raw) spinach steamed

Dessert

1 C Yarnell strawberry low-fat frozen yogurt

Snack

2 Natural Ry-Krisp crackers, .5 oz non-fat cream cheese .

Calories: 1230, Protein: 105.3, Carbohydrates: 204.44 g, Fiber: 40.97 g, Fat: 15.56 g, Percent calories from fat: 11.39%, Saturated fat: 5.02 g, Cholesterol: 142.5 g, Sodium: 1179.5 mg.

Wednesday

Breakfast

1.5 C Old Fashioned oatmeal, 1 T flax seed meal, .5 oz raisins, 1 T brown sugar

Morning Snack

None

Lunch

½ Kangaroo whole wheat pita, ¼ C Extra Lean ground beef patty (96/4), 4 oz. Dannon All Natural strawberry yogurt

Snack

None

Dinner

3 oz. pork roast, 1 C baked sweet potato, Salad with 2 C fresh greens, 1/3 C grape tomatoes, 1/8 C sweet onion, and 1 T Fat free Vidalia onion dressing, 2 mushrooms-broiled, 2 C yellow summer squash-straightneck

Dessert

none

Snack

¼ cantaloupe, 2 Natural Ry-Krisp crackers

Calories: 1165, Protein: 69.93, Carbohydrates: 192.71 g, Fiber: 41.75 g, Fat: 17.59 g, Percent calories from fat: 13.59%, Saturated fat: 4.57 g, Cholesterol: 121 g, Sodium: 911.97 mg.

Thursday

Breakfast

4 oz. Dannon All Natural Blueberry Yoghurt, Small banana

Morning Snack

Small banana

Lunch

1 C General Tso's Tofu, ½ C brown rice, Roasted vegetables with 1 medium turnip, 1 sweet onion, 1 clove garlic

Snack

None

Dinner

½ Kangaroo whole wheat pita, ¼ C Extra Lean ground beef patty (96/4), 1 tsp mustard-Griffins, Salad with 2 C fresh greens, 1/3 C grape tomatoes, 1/8 C sweet onion, and 2 T poppy seed fat free dressing, 1 ½ C Steamfresh broccoli, carrots, sugar snaps, and water chestnuts

Dessert

1 C Yarnell's Chocolate Frozen yogurt

Snack

2 Natural Ry-Krisp crackers

Calories: 1304, Protein: 60.26, Carbohydrates: 223.09 g, Fiber: 25.75 g, Fat: 13.2 g, Percent calories from fat: 9.11%, Saturated fat: 4.87 g, Cholesterol: 101.41 g, Sodium: 927.88 mg.

Friday

Breakfast

1.5 C Old Fashioned oatmeal, 1 T flax seed meal, .5 oz raisins, 1 T brown sugar

Morning Snack

2 Ry-Krisp sesame crackers

Lunch

1 C raw cauliflower, 1 Wasa Lite Cracker, 1 C Joel’s chili 3, 1 T non-fat sour cream, ½ C brown rice, 1 C Poinsettia fruit salad

Snack

1 Ry-Krisp sesame cracker

Dinner

1 Stuffed chicken breast, ¾ C Steamfresh broccoli mixture, Salad with 2 C fresh greens, 1/3 C grape tomatoes, 1/8 C sweet onion, and 1 T Newman's low-fat sesame ginger dressing

Dessert

none

Snack

Grapefruit-Ruby Red 1 Small

Calories: 1185.3, Protein: 67.18, Carbohydrates: 197.15 g, Fiber: 35.7 g, Fat: 18.78 g, Percent calories from fat: 14.24%, Saturated fat: 3.94 g, Cholesterol: 98.76 g, Sodium: 900.98 mg.

Saturday

Breakfast

1.5 C Old Fashioned oatmeal, 1 T flax seed meal, .5 oz raisins, 1 T brown sugar

Morning Snack

None

Lunch

2 oz. Boneless Skinless Chicken Breast, 1/2 Kangaroo WW Pita, 1 T secret sauce

Snack

Grape tomatoes .30 C

Dinner

3 oz. Boneless Skinless Chicken Breast, ½ C brown Rice, 2/3 C Great Value Deluxe Stir Fry vegetables, Salad with 2 C fresh greens, 1/3 C grape tomatoes, 1/8 C sweet onion, 1 C Poinsettia Fruit Salad

Dessert

1 C Yarnell strawberry low-fat frozen yogurt

Snack

2 Natural Ry-Krisp crackers

Calories: 1194.84, Protein: 59.36, Carbohydrates: 206.86 g, Fiber: 30.41 g, Fat: 17.55 g, Percent calories from fat: 13.22%, Saturated fat: 4.65 g, Cholesterol: 111.25 g, Sodium: 478.16 mg.

Sunday

Breakfast

2 RyVita Cracker, Omelet with ½ C Egg Beaters, 1/8 C sweet Onion, 3 chopped mushrooms,1/4 C snow peas in ½ Kangaroo whole wheat pita

Morning Snack

2 RyVita Crackers, 4 Flat Earth Peach Mango Crisps

Lunch

Not-so-sloppy Joes in ½ Kangaroo whole wheat pita, 1 t. Griffins mustard

Snack

2 RyVita Crackers, ½ C fresh pineapple

Dinner

5oz. Boneless Skinless Chicken Breast, 1 1/3 C Great Value Deluxe Stir Fry vegetables , secret sauce, Salad with 2 C fresh greens, 1/3 C grape tomatoes, 1/8 C sweet onions, 2 t. Ken’s raspberry-walnut vinaigrette dressing

Dessert

1 C Yarnell strawberry low-fat frozen yogurt

Snack

½ Kangaroo whole wheat pita with 1 oz. non-fat cream cheese

Calories: 1381.14, Protein: 101.3, Carbohydrates: 196.35 g, Fiber: 40.29 g, Fat: 20.81 g, Percent calories from fat: 13.56%, Saturated fat: 6.69 g, Cholesterol: 181.25 g, Sodium: 1462 mg.

Here is my recap from yesterday.

Daily Dietary Recap-4/7/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1369.21	65.76 g	247.11 g	1370.25 mg	20.64 g	13.58%

Body Mass Index Revisited and Body Fat Index

I had a chance to have my body fat index measured by one of those electronic body fat analyzers today. The extension office loaned us an Omron HBF-306C, a handheld device that uses bioelectrical impedance to measure your body fat. It was easy to use and incredibly fast, about seven seconds to obtain a reading. It also did a crude correction for muscle by having you determine your FIT level using a formula based on frequency of working out, intensity, and length of workout. There were only two categories, normal (sedentary) and athlete. I consider myself far from an athlete but I was well over 60 FIT points needed to be assessed as one.

Ostensibly the loan was for those of us who are participating in the 8 week “Walk for Health”, but it was available to anyone at the college. I have to say that I was impressed. I put myself in as normal and did the test with a result of 30.6%, not a good number. When I chose athlete, it calculated my body fat as 27%. This was better, but still not where I need to be. At least it took my word for having some muscle after 3 months of four-days-a-week workouts.

It also calculated the body mass index (BMI) from the height and weight information I gave it but it came out the same both times. The BMI doesn't make allowances for muscle as it is based on a sedentary population.

Here is my recap from yesterday.

Daily Dietary Recap-4/5/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1165	69.93 g	192.71 g	911.97 mg	17.59 g	13.59%

Baked Sweet Potato, Roasted Squash and Mushrooms

Tonight I had a real hunger for vegetables and really had a nice assortment. I only had a small portion (3 oz.) of meat, roast pork, so I had plenty of room for veggies. I baked a sweet potato in the microwave and, and roasted 2 large mushrooms cut in half and a nice yellow straightneck summer squash. Preparation of the mushrooms was easy as I chose not to use any seasonings at all. I cut the mushrooms in half, and the squash in chunks and put them in an oven proof bowl. I gave them a light once over with olive oil pan spray and put them in the oven at 425°. I stirred them every 7-8 minutes and they were finished in about 15. I loved the earthy taste of the mushrooms and the slightly sweet and soft/crunchiness of the squash. I am grateful to be able to taste these subtle flavors without additional seasoning because I have cleared my taste buds of salt. There is nothing in these vegetables to hurt my diet as they have only 57 calories, 2.44 g protein, 11.68 g carbohydrates, 5.3 g fiber, .74 g fat, and only 7 mg sodium.

Sweet Potatoes

Sometimes when I eat baked sweet potato, I sprinkle it with ButterBuds, cinnamon, and/or nutmeg. Tonight I ate it unadorned and it was delicious. Baking sweet potatoes is a great way to add flavor to a low sodium diet. When I first started, I ate them almost every night. A whole cup of sweet potato baked this way has 180 calories, 6.6 grams of fiber, negligible fat and only 72 mg sodium. The glycemic index of sweet potatoes is lower than any form of white potato, coming in at 77. It is also high in vitamin A, vitamin C, and vitamin B6. According to Wikipedia, “the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato”. Also, 2/3 cups of sweet potatoes contain 100% of the Recommended Daily Allowance for vitamin E without the fat of other sources. It is also very low in sodium.

Here is my recap from yesterday.

Daily Dietary Recap-4/4//2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1374.67	77.42 g	232.25 g	1442.67 mg	18.25 g	11.95%

Ten Secrets of Weight Loss-Fourth and Final Part

I will finish up the last four things I have learned during my weight loss today.

The Ten Secrets of My Weight Loss
1. Knowledge is power-the knowledge to make choices
2. Non-fat sour cream is my friend
3. Non-fat cream cheese is my friend
4. Fiber is filling
5. My palate took about three days to retrain to a low sodium diet
6. My dinner plate is a riot of color compared with what it used to be
7. Almost any recipe can be remodeled to accommodate my diet
8. Exercise accelerates the weight loss and blood pressure lowering process
9. Vinegar wakes up the flavors of food
10. A playful attitude about food and a willingness to experiment have been strong allies

Seven: Almost any recipe can be remodeled to accommodate my diet I enjoy the challenge of starting with my favorite recipes and foods and making changes to them to reduce the calories, fat, and sodium. I avoid using salt substitutes because they are typically very high in potassium and I prefer a natural taste. While there are health benefits to a diet high in potassium, such as, increased bone strength, suggestions that potassium can help with the elimination of excess sodium in the body and positively affect blood pressure, and the findings that some stroke, inflammatory bowel disease, and asthma patients have low levels of potassium. In the case of the latter, no direct causal relationship has been found. It’s not too hard to get adequate potassium with a good diet of natural foods, including “meats, fish, vegetables (especially potatoes), fruits (especially avocados, dried apricots, and bananas), citrus juices (such as orange juice), dairy products, and whole grains”. The recommended daily intake for adults is 2000 mg. I prefer to get my potassium from the foods I eat.

For added flavor, I increase my use of herbs and spices and find that I lean more toward cumin and red pepper than I ever did before. The reduction of sodium naturally increases the availability of the more naturally-occurring subtle flavors of ingredients. Non-fat versions of familiar dairy products work just fine for most recipes. I generally find that non-fat sour cream has a better texture and flavor than plain non-fat yogurt although I use both.

It is possible to select meat cuts that are both low in fat and in sodium (see my warning on the hidden sodium in supermarket meats). Boneless skinless chicken breasts, extra lean ground beef (96/4), fat-trimmed sirloin steak, and most fish meet the requirements for my diet. Turkey is also good, but many turkey products have been brined or soaked in salt water, so check the labels. Natural pork can also work but the same warning applies to treating or processing so check the sodium content. Most of the unprocessed meats have naturally occurring levels of sodium between 40 and 75 mg per four ounce serving. In recipes calling for ham, Canadian bacon is lower in calories and sodium if used sparingly and combines well to enhance milder flavored foods.

Bread can be a problem because salt is used to limit the action of the yeast in raised breads. I find that some brands of corn tortillas are low in both fat and sodium and whole wheat pita fits the bill as well. I prefer to make my own whole wheat tortillas or chalupas.

Salsas, especially homemade, are great for picking up the flavor of any meal. Generally the milder the salsa, the less sodium is used. Green salsas tend to be lower as well. I have come up with my own special sauces and find that mustard is full of flavor without salt or calories.

Most fruits are full of flavor and combine well with other ingredients in recipes. I also find that I am using more red bell peppers because they are sweeter and more robust in flavor.

Of course the key to weight loss is portion control. I have retrained myself to consider the generally recommended 4 ounce portions normal.

Eight: Exercise accelerates the weight loss and blood pressure lowering I am not going to belabor the point here because the relationship between weight loss and exercise has been covered much better elsewhere, but it’s true. Even small increases in exercise can be very rewarding. I have a stationary exercise bicycle in my study so I can pedal while I watch the morning news on my off days from the fitness center. I like being able to track my conditioning level by measuring my heart rate on the machines when I work out. It takes much more exertion to reach my target cardio training level (140 for me, age-based) so I get direct feedback on my conditioning level. I also watched my blood pressure drop to within normal levels without medication.

Nine: Vinegar wakes up the flavors of food I like vinegar so it’s pretty easy to include it in my recipes and my diet. There are so many wonderful types and flavors available now, from the full flavor of balsamic to the more subtle white wine vinegars, that experimenting with them is fun. I seem to recall that Adele Davis, the prolific nutritionist of the 1950s and 60s advocated keeping a cruet of apple cider vinegar on the table to splash liberally on greens and other foods. I do. She also suggested adding vinegar to the soup pot to release the calcium from soup bones.

Vinegar is the secret to my low sodium, low fat chili. I also use it in my not-so-sloppy Joes, and in my balsamic chicken.

Ten: A playful attitude about food and a willingness to experiment have been strong allies I enjoy food and experimenting with the ways that food can be prepared. Food is my hobby. I especially like growing it as I always have a large organic garden. I like reading cookbooks and recipes. I seldom create a recipe without consulting several different versions on the Internet or in my cookbook collection and choosing the most interesting ingredients and methods from each. I have also had a few flops, but undeterred I press on. My recommendation is that you move fearlessly into the world of low fat, low calorie, and low sodium cooking, and experiment with a sense of humor and discovery.

Here is my recap from yesterday.

Daily Dietary Recap-4/3//2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1304	60.26 g	223.09 g	927.88 mg	13.2 g	9.11%

General Tso’s Tofu, and Roasted Turnips, Onions, and Garlic

Today I am going to share a couple of recipes that turned out really well. I’ll finish the diet secrets tomorrow.

General Tso’s Tofu

This recipe is based on a similar recipe from VegWeb. I made some changes to lower the calories, substituted a few ingredients (not strictly vegan), and was thoroughly happy with the delicious result. This recipe has lots of flavor and a delicious sauce. The next time I make it I will add some pineapple making it more of a traditional sweet-sour dish.

Ingredients

1 box of firm tofu (I used NaySoya Lite Firm Tofu)
6 T cornstarch (reserve 1 T to thicken sauce)
3 chopped green onions (with green parts too)
1 T grated ginger
1 T pressed garlic
10.5 oz. very low sodium chicken broth (for vegan version, use vegetable broth)
1 T low sodium soy sauce
5 T sugar (or other sweetener)
2 T white wine vinegar
1 red bell pepper coarsely chopped
red pepper to taste

Steamed broccoli (to serve with the main dish)

I prepared the tofu by freezing it overnight (this optional step gives it a chewier texture), let it defrost, and pressed the water out of it between two plastic cutting boards with a weight on top for 30 minutes. I cut the tofu loaf in half from the top and then into eight slices, I cut those slices into four pieces (essentially cubes) making 32 pieces. I put 5 tablespoons of the cornstarch in a press-to-close plastic bag and added the tofu cubes in batches, shaking to coat.

I then sprayed a skillet with olive oil pan spray, heated to medium low, and added the tofu. When one face of the cubes was golden brown, I turned the cubes so eventually all side of the tofu were a golden brown. In another skillet, also sprayed with olive oil pan spray, I tossed the green onions, garlic, ginger, and red bell pepper over medium heat for two minutes and set it aside.

I added the chicken broth, soy sauce, sugar, red pepper, and vinegar to the vegetables. I mixed ¼ C water with 1 T cornstarch and added it stirring well. While the sauce was thickening, I added the browned tofu. I served it with the broccoli over brown rice. Serves 4.

One-fourth recipe (about 8 cubes with sauce) has 174.15 calories, 10.6 g protein, 18.7 g carbohydrates, 2.07 g fat, and 213.46 mg sodium.

Roasted Turnips, Onions, and Garlic

I know of few vegetables that aren’t enhanced by roasting. It seems to enhance their natural flavors. Roasting, and the vinegar, brings out the natural sweetness of the turnips and onions. Accompanied by the onions and garlic, it becomes a robust side dish. I served it with the tofu dish, and found that both recipes reheat well and made a great lunch reheated in the microwave at school. The aroma when it was reheating brought lots of positive comments so you might want to take enough to share. The proportions aren’t critical so you can use what you have on hand. Serves 4.

Ingredients

3 medium turnips peeled and cut into 3/4 inch pieces
1 medium head garlic
3 small sweet onions cut into wedges
1 t. poultry seasoning
4 T white or balsamic vinegar
ground black pepper to taste

Preheat oven to 375 degrees. Add turnips, onions, poultry seasoning, and vinegar to a roasting pan and stir to distribute the vinegar and spices. Add the garlic head whole, or if you prefer, simmer the garlic for 7 minutes in water, peel, and add the garlic cloves whole. Roast for about 45 minutes stirring three times and increase the temperature to 425 degrees. Bury the whole garlic head under the vegetables or add the previously prepared garlic and roast until the vegetables are nicely browned. Finish by grinding black pepper to taste, and serve hot.

This dish contains 105.25 calories, 3.3 g protein, 24.26 g carbohydrates, .31 g fat, and 77.75 mg sodium per serving.

When these two dishes are served together with the broccoli, they make a veritable feast that is low-sodium, low-calorie, and very low fat.

Here is my recap for the lst two days.

Daily Dietary Recap-4/1//2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1104	63.10 g	154.11 g	850.53 mg	14.05 g	11.45%

Daily Dietary Recap-4/2//2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1346.98	68.4 g	223.26 g	1022.74 mg	14.78 g	9.86%

Ten Secrets of Weight Loss-Part 3

I will continue with my list of the top ten things I have learned so far about weight loss. It seems to be working as I weighed in at the fitness center today and my cumulative weight loss since January 3, 2007 is now 33.5 pounds. I will talk about numbers 4-7 today. For reference, here is my top ten list.

The Ten Secrets of My Weight Loss

1. Knowledge is power-the knowledge to make choices
2. Non-fat sour cream is my friend
3. Non-fat cream cheese is my friend
4. Fiber is filling
5. My palate took about three days to retrain to a low sodium diet
6. My dinner plate is a riot of color compared with what it used to be
7. Almost any recipe can be remodeled to accommodate my diet
8. Exercise accelerates the weight loss and blood pressure lowering process
9. Vinegar wakes up the flavors of food
10. A playful attitude about food and a willingness to experiment have been strong allies

Four: Fiber is filling Fiber also has specific health benefits and provides filling bulk without adding calories. A high fiber cracker or two and a glass of mineral water is my way of coping with the relatively rare hunger pangs I get now. Fiber helps me to feel full and postpones my desire to eat on my reduced calorie and fat diet. High fiber foods take longer to chew and fool me into thinking that I have eaten more than I actually have.

According to the Mayo Clinic, a high-fiber diet may reduce my risk of hemorrhoids, irritable bowel syndrome and diverticulitis. Soluble fiber may also lower blood cholesterol levels and slow the absorption of sugar. It may also reduce the risk of developing type 2 diabetes.

My target, based on the Mayo clinic recommendations, is 30-38 mg of fiber. On a normal American diet, this may be difficult to achieve. I even read an article that recommended that most Americans start their day with enough Metamucil to provide half of their target fiber. On my diet, I haven’t had any trouble reaching my fiber goals. Reaching these goals happened without consciously thinking about them because foods that are low in fat and sodium also seem to be high in fiber.

I like crackers that are high in fiber and whole grain like Ry-Krisp (2 g) and Wasa (1.5 g), my morning oatmeal has 6 g, the flaxseed meal I cook with it has 2g, and the small box of raisins I also cook in my oatmeal (.5 oz.) has 1, for a total of 8 grams of fiber. One cup of my chili has nearly 11 grams, a baked sweet potato has 6.6, an orange has 3.3 grams, and a grapefruit has nearly 4 grams. My plate is always filled with fiber-rich vegetables too. So, I feel full and I have no need for Metamucil.

Five: My palate took about three days to retrain to a low sodium diet. When I first started eating foods without added salt like oatmeal and brown rice, I felt like I was eating tasteless cardboard. I also stocked up on Mrs. Dash products and salt substitutes. I still use the Mrs. Dash seasonings, but I haven’t touched the salt substitutes since the first week of my diet. When I revisited the food that previously had no taste, I found that they were rich with flavors. I was able to taste the subtle rich flavors that are naturally in all food when my palate was not jaded by salt.

Six: My dinner plate is a riot of color compared with what it used to be. My wife was the first to notice how attractive my plate has become at the evening meal. Salmon, brown rice, mixed vegetables, mushrooms, red and green bell peppers, salsa, sweet potatoes, a colorful salad, and other foods combine to create a plate that is as pleasing to the eye as it is to the palate. This unintended benefit adds to my satisfaction with my low calorie diet. It is also healthier to eat a variety of foods.

Once again, I left my thumb drive at school so I will have to double up on my recaps tomorrow.

Ten Secrets of Weight Loss-Part 2

Continuing with my discourse about what I have learned so far on my quest to lose weight and lower my blood pressure, I will review the ten secrets here.

The Ten Secrets of My Weight Loss

1. Knowledge is power-the knowledge to make choices
2. Non-fat sour cream is my friend
3. Non-fat cream cheese is my friend
4. Fiber is filling
5. My palate took about three days to retrain to a low sodium diet
6. My dinner plate is a riot of color compared with what it used to be
7. Almost any recipe can be remodeled to accommodate my diet
8. Exercise accelerates the weight loss and blood pressure lowering process
9. Vinegar wakes up the flavors of food
10. A playful attitude about food and a willingness to experiment have been strong allies

One: Knowledge is power-the knowledge to make choices Foucault was right, knowledge is power. He demonstrated that power is transferred through dialogue according to the knowledge one has. Truth, in a Foucaultian sense is the acceptance by those involved in the discourse of the local truths pertinent to the discourse. Fortunately for me, the scale provides a more positivist measure of my progress.

My growing knowledge of the calorie, sodium, and fat content of foods and my ability to track my consumption gives me the power to make informed choices. I get to enjoy my food because I know that I am not violating my contract with myself to limit my food choices to 1400 calories per day, less than 20% of those calories from fat, and less than 1500 mg of sodium. If I am getting close to my upper limit for one or more of those, I choose to have a grapefruit rather than chocolate frozen yogurt. As much as I like frozen yogurt, I have discovered that I also like ruby red grapefruit and that is almost as satisfying.

I use my diet spreadsheet to keep me informed throughout the day and as a training mechanism so I can learn what foods I can eat and stay within my limits. One of the first things I learned was about serving size. I was surprised to find that a normal serving of meat was about 4 ounces and not 12 or 16 ounces. I had heard that nuts were very healthy but when I tried to incorporate them into my diet, I found that most of them contain about 14 grams of fat per serving so I choose to postpone them until I have reached my target weight. The more I learn, the more powerful and effective I become at making choices.

Two: Non-fat sour cream is my friend I have always liked sour cream, in sauces, on baked potatoes, and as a base for dips and dressings. I have learned to love non-fat sour cream. In fact, regular sour cream doesn’t taste good to me now. Non-fat sour cream is the base for my secret sauce, my seasoned sour cream, and a dip for my low-fat, low-sodium, low-calorie, homemade tortilla chips [Cut corn tortillas into six pieces and bake on a cookie sheet at 350 degrees turning once until crisp. The Mi Casa brand I use of white corn tortillas has only 40 calories per tortilla, six pieces, .33 g fat, and 28.5 mg sodium]. I don’t think I could continue without my non-fat sour cream.

Three: Non-fat cream cheese is my friend My major indulgence is non-fat cream cheese on a low-sodium Ritz cracker with marmalade or blueberry fruit spread. I also like to put cream cheese inside half of a whole wheat pita and slice it into 4 pieces. These non-damaging indulgences are where I turn when I feel like I want something indulgent.

I promised sample menus of what I eat in a typical day to maintain a 1400 calorie diet. Here is the first one.

Sample Daily Diet 1

Breakfast
I started the day by scrambling ½ C Eggbeaters with 1 T sweet onion, 2 chopped mushrooms, and ¼ C snow peas. I put this inside one-half whole wheat pita.

Snack
2 RyVita Crackers, and 4 Flat Earth Peach Mango Crisps

Lunch
Not-so-sloppy Joes and secret sauce in a half whole wheat pita

Snack
½ C fresh pineapple

Dinner
1 1/3 C Deluxe stir-fry vegetables (microwaved)
4 oz. Boneless Skinless Chicken Breast
1 T Secret Sauce
Large salad- Sweet Onion, lettuce mix, grape tomatoes, Ken's Raspberry Walnut Vinaigrette

Dessert
1 C Yarnell Strawberry low-fat frozen yogurt

Late Night indulgence
1/2 WW Pita with 1 oz. Non-fat cream cheese

Total calories, 1381.14, Fat-20.81 g for 13.56% of my daily calories, and 1462 mg sodium

Here is my recap for yesterday.

Daily Dietary Recap-3/31/2007
Calories	Protein	Carbohydrates	Sodium	Fat	% Calories from Fat
1275	82.55 g	191.99 g	1054.47 mg	25.15 g	17.75%