When thinking of a healthy french fry, think zucchini. When thinking of eating this at a McDonalds, wait for pigs to fly.

French fries seem easy enough – just a matter of potatoes and frying oil, right? Wrong. The kind of fast-food fries we’re used to aren’t as straightforward as they seem. McDonald’s French Fries contain the likes of natural beef flavor (wheat and milk derivatives), citric acid, dextrose, sodium acid pyrophosphate, hydrogenated oils, stabilizer tertiary butylhydroquinone, and anti-foaming agent dimethylopolysiloxane. Many of these artificial ingredients are dangerous in large quantities and overall toxic in your body.

One medium serving (117 grams) of McDonald’s French Fries packs 380 calories, 19 grams of fat, 270 milligrams of sodium, and 48 grams of carbohydrates. With one serving accounting for nearly 30 percent of your daily value of fat, the 5 grams of dietary fiber and vitamin C calcium, and iron quantities, albeit scant to begin with, are vastly overshadowed. The carbohydrate count isn’t doing any favors to your waistline either.

With these stats, there is room for a serious makeover. To lower the fat, this recipe requires baking the fries, which are lightly coated with olive oil. I also used zucchini as the base to slash the carbohydrate load. Zucchini won’t crisp quite like a potato when baked, but it will firm slightly and taste absolutely crave-worthy. The corn flour helps to achieve a crispy brown coating, but if you want a firmer fry, replace the zucchini with a sweet potato or white potato. Regardless of how you alter the base vegetable or ratio of spices, you are bound to end up with a healthier alternative to the Micky D’s classic.

Spicy Zucchini Fries

Serves 1-2

Ingredients:

• 1 large zucchini
• 1/4 cup corn flour
• 1/4 teaspoon salt and pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon turmeric
• 1/4 cup extra-virgin olive oil

Directions:

Preheat oven to 425 degrees Fahrenheit.

Cut off both ends of the zucchini and slice it along its length into 1/2-inch pieces.

Set aside one of the rounded edge slices and turn zucchini onto its side so it is lying flat. Again, slice lengthwise into 1/2-inch thick pieces to create French fries shapes.

In a medium bowl, toss zucchini strips with corn flour, salt, pepper, turmeric, oregano, red pepper flakes, and olive oil until each fry is evenly coated with the spices and oil.

Lay fries out on a baking sheet so each has its own place.

Bake for 45 minutes or until browned and slightly crisped. Serve with herbs and ketchup!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Nutritional Breakdown: Revamping the McDonald’s French Fry appeared first on EcoSalon.

All that flavor…all that fat.

Cool Ranch Doritos remind me of those days I’d peer into the bag, desperate to find the chip with thickest layer of spices. It was a game with a sensationally savory reward. Little did I know the nature of the gift – or so I thought it was – that I was really giving my body.

One serving, or 12 chips, of Cool Ranch Doritos contains 150 calories, nearly half –8 grams – which come from fat. It also has 180 milligrams of sodium, 18 grams of carbohydrates, and only 2 grams of dietary fiber.

The bottom line is that with ingredients such as sodium acetate, artificial color, sodium, caseinate, disodium inosinate, disodium guanylate, monosodium glutamate (MSG), and maltodextrin, not only are you stuffing yourself with 16 grams of empty carbs but also you are ingesting a lot of nothing “real.” Some of these synthetic ingredients are just downright dangerous. Doritos contain MSG, which is a flavor enhancer that can trigger headaches, sweating, facial pressure or tightness, a rapid or fluttering heartbeat, chest pain, nausea, and weakness.

The following recipe starts from scratch, using simple ingredients that pack a serious flavor punch. With the right combination of spices and a few minutes to spare, you’ve got yourself a bottomless bowl of your favorite chips. Enjoy!

Homemade Spicy Cool-Ranch Doritos

Servings vary

Ingredients:

1 large potato or 2 small potatoes (white or sweet)

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon cayenne

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/8 teaspoon cumin

2 tablespoons of extra-virgin olive oil

Directions:

Slice the potatoes into thin strips, just thick enough so they are not transparent.

In a medium-sized bowl, combine all the spices and mix.

Add the sliced potatoes to the spice bowl and toss until all sides of each potato slice are evenly covered.

On a greased baking sheet place potato slices side by side, each with its own place so that they bake evenly and to a crisp. Drizzle with remaining 1/2 tablespoon of olive oil and place in a 400 degree Fahrenheit oven for approximately 40 minutes or until the potatoes have crisped, but not burned.

Enjoy!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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You can still have your chocolate and peanut butter and eat it too.

I’m not alone when I say that Reese’s Peanut Butter cups are among my favorite dessert snacks. They’re just delicious – end of story. However, when it comes to watching your waistline, the last thing you should do is reach for the packaged variation. Instead, take 10 minutes and create your own refined-sugar-free version of this American favorite.

In one serving of Reese’s Peanut Cups, we’re looking at 210 calories, 110 of which come from fat. The 2-piece serving also carries with it 24 grams of carbohydrates, 1 gram of dietary fiber, 5 grams of protein, and 5 milligrams of cholesterol. Considering that one serving fulfills 20% of your daily allowance of fat and a whopping 21 grams of simple sugar, the treat is artery-clogging and contributes to spikes in blood sugar levels.

Ingredients include the likes of peanuts, sugar, dextrose, salt, stabilizer tertiary butyl hydroquinone, cocoa butter, chocolate, non-fat milk, milk fat, lactose, soy lecithin and PGPR. I can’t quite pronounce tertiary butyl hydroquinone, but it sure packs a toxic punch. The chemical preservative is rendered to be deadly when 5 grams or more are consumed. The overly processed milk used in Reese’s negatively affects digestion, hormones, and acne.

The wonderful part about Reese’s is that it is easy to change without compromising taste. This recipe revamp uses all-natural, unsalted peanut butter, low-glycemic maple syrup, and coconut butter. Not all fats are the same, and coconut butter brings with it 3 grams of dietary fiber in just 1 tablespoon. And no simple sugars here! Cocoa powder is paired with maple syrup to give you the sweetness without the sugar rush. Enjoy!

Homemade Healthy Peanut Butter Cups

Makes 6

Ingredients:

Chocolate Shell:

1/2 cup coconut butter, mixed well

3 tablespoons maple syrup

3 tablespoons cocoa powder

Dash of sea salt

Filling:

3 heaping teaspoons unsalted peanut butter

1 teaspoon maple syrup

1/8 teaspoon vanilla

Dash of sea salt

Directions:

In a small saucepan, melt the coconut butter and mix in the remainder of the chocolate shell ingredients. Mix until thoroughly combined and remove from heat.

In a separate bowl, combine all the filling ingredients and mix until smooth.

Line 6 muffin tins with baking cups.

On the bottom of each cup, place about 1 teaspoon of the chocolate mixture. Spread so it evenly covers the base. In the center of the chocolate foundation, add 1/2 teaspoon of the peanut butter mixture.

Conceal the peanut butter layer with another teaspoon of the chocolate mixture. Spread so the top is flat.

After you’ve done all six, pop into the freezer and allow the peanut butter cups to harden. Remove the paper baking cups and enjoy!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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Easy to make recipes for a 4th of July bbq revamp.

Nothing captures the 4th of July quite like images of outdoor eating with family and friends. It marks the beginning of barbecue season and kicks off the summer with cheer. All is fun and games until you stop by the food table, which boasts fare that is everything but forgiving to your waistline. But there’s no need to miss out on that which makes the 4th of July so special! We’ve revamped typical July 4th barbecue dishes so that you can have a happier and healthier holiday feast without missing out on the tastes you expect from an outdoor summer celebration.

Potato Salad

Mayonnaise makes this otherwise vegetable-centric dish a nightmare for health enthusiasts. One tablespoon of mayonnaise contains some 90 calories, 10 grams of fat, and 5 milligrams of cholesterol. These stats alone are reason why the potato salad actively contributes to heart disease and weight gain.

Switch up the traditional recipe with a Roasted Sweet Potato Salad with Herbed Vinaigrette, which includes hearty  dried cranberries, nuts, parsley, sage and arugula. And whistle while you work to a playlist fit for a potato salad maker!

Burgers

We’ve explored the nutritional downfall of the Big Mac, but homemade versions are not always much better. If you are still using white buns and cooking animal protein, there still exists the hurdle of empty calories and saturated fat.

To give the burger a healthy twist, use a whole-wheat or whole-grain bun and cut the saturated fat by using lean cuts of meat and reducing other superfluous additions, such as bread crumbs and egg yolks. For a much healthier alternative, nix the animal protein and opt for a Chickpea Burger. Not only is this variation healthier but also packs a ton of flavor.

Hot Dogs

Hot dogs are severely low on the scale of nutritional value. Hot dogs are processed meat crammed with some 18 grams of fat per serving. They clog arteries and increase the risk for heart disease. Hot dogs are also loaded with sodium – up to 1,000 milligram – leading to weight gain, water retention, bloating and increased blood pressure.

When searching for a hot dog to lay out on the grill, keep your eyes on nutrition labels. Look for a brand with no more then 3 grams or less of saturated fat and 370 milligrams or less of sodium per serving. Remember that the less ingredients there are, the better for your health the hot dog is bound to be. Avoid white flour buns and opt for either a whole-wheat or whole-grain bun or eat the hot dog wedged between lettuce leaves. Avoid sugar and sodium-packed condiments and opt for a topping of fresh vegetables. Check out the My Vegan Cookbook website for an excellent Seitan Hot Dog recipe.

Chips

Original variations often included the preservative, Butylhydroxytoluene, commonly known as BHT. This fat-soluble chemical is also used in petroleum products, pharmaceuticals, and cosmetics. BHT can lead to cancer when consumed in high amounts. Other health violations include high levels of sodium, artery-clogging trans-fats and calories. However, there are now so many brands offering healthy alternatives – vegetable-based or baked –without sacrificing the taste and crunch.

Homemade chips may be an intimidating endeavor, but they’re much more hassle-free than you think. Try these simple Sweet Potato Chips and then individualize them with your favorite spices and oils, like as was done for these Mustard and Dill Potato Chips.

Pickles

Pickles are essentially cucumbers that have soaked in vinegar and salt and fermented over time. According to the United States Department of Agriculture, the average 4-inch long dill pickle has about 1,181 milligrams of sodium, which is nearly your maximum daily intake requirement. As a basis of comparison, a 4-inch cucumber prior to pickling contains only 6 milligrams of sodium.

To avoid the sodium overload, soak a sliced cucumber in a bowl with red apple cider vinegar for a few hours before serving. The cucumbers will soak in the sourness of the vinegar without the addition of salt. If you are keen on the pickled effect, homemade pickling is a great way to control what goes into the process. Fermented vegetables are exceptionally good for you. The healthy bacteria created during pickling benefits your gut flora when consumed, improving digestion. Try the Healthy Green Kitchen blog’s Spicy Lemon Cucumber Pickles, which keeps the sodium in check and the flavor on high!

Corn on the Cob

Corn on the cob is a health violation that really shouldn’t be. All is well until the butter is slathered and the salt is shaken one too many times. To make this July 4th staple healthier, try brushing the corn with olive oil instead of butter to ensure less saturated fat. Also, dash salt into your palm first, as opposed to shaking it directly over the corn, in order to avoid over seasoning.

To bring some extra nutritional value to the dish, chop some chives, parsley, garlic, dill, or any of your favorite herbs and mix them with olive oil before applying to the corn.

Baked Beans

Beans are full of heart-healthy fiber and plant-based protein, but canned baked beans are often so full of sugar, their nutritional benefits are canceled out. The sugary syrup that canned beans generally come with will only cause an increase in blood sugar and insulin levels, contributing to heart disease and diabetes.

Check out the Homemade Classic Baked Beans from the Recipe Renovator blog to slim down the traditional recipe without compromising taste or texture.

Condiments

Ketchup, mustard, relish, and mayonnaise are barbecue mainstays, and for good reason. We often don’t realize how heavily we rely on them to kick up the flavor, and we often ignore their significance in our daily diets. However, it’s in these condiments where we find those empty calories. Ketchup, mustard, and relish are no stranger to sugar, sodium, and preservatives while mayonnaise has a lot of artery-clogging saturated fat.

Why settle for store-bought sugar and sodium-packed condiments when you can make your own in a matter of minutes? Even if you aren’t slicing the fat and calories, it’s always important to keep the ingredients real and untainted by preservatives, coloring and other sketchy add-ins.

Seltzer with Bitters

Regular soft drinks have been linked to stroke risk, elevated blood pressure, obesity, cancer and kidney failure. They’re full of sugar, and even their zero-calorie alternatives hold some dreaded preservatives and chemicals.

Get the bubbly without the downsides. Prepare a Honey, Ginger Sparkling Lemonade with Rosemary and expect to quench your thirst in a much more refreshing and aromatic way.

Dessert

A lot can go wrong come dessert time. First there’s the obvious bad guys – nutritionally-empty white sugar and white flour – and then there’s the addition of butter that has you worried.

Try your hand at some healthier alternatives, such as Vegan Chocolate Mousse with Sea Salt, Avocado Chocolate Pudding, Fig and Coconut Walnut Cake, Peanut Butter Cookies, and Vegan Strawberry Shortcake. These recipes are forgiving to the waistline and overall easy crowd pleasers.

Photo by The Recipe Renovator. © 2012. Used with permission.

The post Extreme Makeover: Revamping the Traditional 4th of July BBQ appeared first on EcoSalon.

Big Macs aren’t good for you. You’d think the world would know this by now, but more often than not we witness McDonalds drive-thru traffic jams that our own friends and family are in. It’s one thing to hear, to know better, to understand; and it’s another thing to internalize, accept, and react accordingly. So let me say this again: Big Macs aren’t good for you and here are some reasons why.

An Icon is Born

In 1967, McDonald’s franchisee Jim Delligatti began to serve double-decker cheeseburgers on a double-cut bun in an effort to find a way to structure the messiness caused by the company’s token “special sauce.” Expanding from its humble beginnings in Uniontown, PA to locations across the nation as soon as the next year, the new burger was labeled the “Big Attraction” with its two all-beef patties, special sauce, lettuce, cheese, pickles, onions and sesame-seed bun. Today, the Big Mac has come to be a symbol of everything stereotypically American – capitalism, commercialism, and gluttony.

The original sales price of the iconic Big Mac was 45 cents, compared to the current $3.00, and today McDonald’s sells as many as 550 million Big Macs per year in the U.S., with a scope of some 120 countries.

The Fat Facts

Let’s talk about the one of the Big Mac’s biggest offenses: fat. A Big Mac is by no means a stranger to it. Each serving packs 550 calories, 260 calories of which come from fat. That’s nearly half of the entire burger’s calories and 45 percent of your daily balance! And of this whopping 29 grams of fat, 10 grams are saturated and 1.5 grams are trans. A Big Mac also contains 75 mg cholesterol, which is 25 percent of your daily allowance. And similarly alarming is the Big Mac’s sodium content. Each serving contains 1,070 milligrams.

Now, if you’ve done some of your own research, don’t be fooled by the Big Mac’s apparent virtuous side. According to the nutritional profile made available by McDonalds itself, each serving contains 3 grams of dietary fiber, 25 grams of protein and offers 6, 2, and 25 percent of our daily vitamin A, C and calcium requirements. Sounds positive, right?

It is important to keep in mind that not all nutrients are the same across the board, and this supposed uplifting aspect to the Big Mac is shadowed by its downsides as well as the quality of its ingredients. For example, the protein you get from animal products differs substantially from the protein you receive from plants, in terms of quality, assimilation, and overall health benefits. The fiber, protein and vitamins in a Big Mac are frankly not that compelling.

If You Can’t Pronounce It, Don’t Eat It

Given the stats, it doesn’t take a wild guess to know the Big Mac is compromising big time in the ingredients department.

Among the many ingredients that make up the Big Mac bun, for example, are high fructose corn syrup, partially hydrogenated soybean oil, calcium sulfate, calcium carbonate, calcium silicate, wheat gluten, emulsifier (mono- and diglycerides, diacetyl tartaric acid esters of fatty acids, ethanol, sorbitol, polysorbate 20, potassium propionate), sodium stearoyl lactylate, dough conditioner (corn starch, ammonium chloride, ammonium sulfate, calcium peroxide, ascorbic acid, azodicarbonamide, enzymes), and calcium propionate (preservative).

That’s a mouthful.

Aside from the fact that most of those are nearly impossible to pronounce at first go, many of these ingredients are dangerous. Azodicarbonamide is even banned in some countries around the world because it is a respiratory sensitizer and may harm people with asthma or those prone to allergies – to say nothing of the obvious culprits in the list, such as high fructose corn syrup and hydrogenated oils.

The “special sauce” is indeed special – for its creepy add-ins, that is. The sauce includes high fructose corn syrup, sugar, the preservatives propylene glycol alginate, sodium benzoate and potassium sorbate, and hydrolyzed (corn gluten and wheat) proteins.

And if you knew what any of that actually meant, you’d realize “hydrolyzed proteins” is just a fancy way of spelling out monosodium glutamate, or the infamous MSG. The flavor enhancer, MSG, has been picking up a lot of heat these days, because it is reported to cause headaches, flushing, sweating, numbness, a rapid heart beat, chest pain, nausea, and weakness, among other things. The sauce also contains the fertility-damaging polysorbate 80 and its preservatives are known to inhibit nutrient absorption – if, of course, there were any particularly beneficial nutrients to speak of in the Big Mac to begin with.

Best of the Worst

On a positive note, the only time you should eat a Big Mac is by association. A Whopper contains 760 calories and 47 grams of fat, a Wendy’s quarter-pound single with cheese has 500 calories and 26 grams of fat, a Hardee’s Thickburger comprises 910 calories and 64 grams of fat, a Sonic Cheeseburger with mayo packs 700 calories and 42 grams of fat, and a 10-sack of White Castle sliders has 1,700 calories and 90 grams of fat. But that’s the only health list a Big Mac will top.

So, instead of rolling through the drive-thru, consider making a homemade, “real” version of a burger.

Vegan Chickpea Burger

Serves 5

Ingredients:

• 1 can chickpeas, mashed
• 1 tbsp olive oil
• 1 large white onion
• 2 hot peppers (or 1 jalapeno)
• 2 scallions
• 2 garlic gloves
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1.5 tsp cumin
• 1 tsp coriander
• 3 tbsp ground oats
• Buns, avocado, tomato, red onion, and lettuce for garnish

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Image: Leo Almighty

The post The Breakdown: Looking at the Nutrional Value of a Big Mac appeared first on EcoSalon.

Did you know that nobody in Washington, D.C. is overweight? Also, people are fat because they are lazy slobs, period.

Get hip to this: people used to walk more, back in the “Old Days.” They also died of syphilis and croup and had slaves, but whatever. New fattie James Polk blames his freshly expanding waistline on a recent move from Washington, D.C. to suburban Mississippi, where “overly-ample ‘waddler[s]'” are carted to “the front door of Wal-Mart” in an article titled “Fat People Don’t Walk” at the New American Village. Because fat people don’t walk, they just get airlifted to their next donut, amirite?

Presumably, thin, black-clad city dwellers are always jogging chicly to their next Urban Funk Double-Dutch slash Brazilian jiu jitsu class/exciting laptop-necessitating job/rooftop garden party. The article is couched in terms of “city planning” and “medical costs” and “I’m really just concerned about your health here, guys,” (which, worry less, okay?) but it’s swimming in fat – and poverty-bashing. Apparently it’s bad enough to be fat, but going to Wal-Mart while being fat is unpardonable and merits public shaming.

Look, walking more is great. It’s good for you, it doesn’t pollute, it frees up resources – I’m all for walking. I’m all for being healthy and active. But putting fat/poor/tasteless/rural on an oppositional axis to slim/attractive/urban/culturally-and-morally superior is not only incorrect, it’s cruel.

I’m not sure what the point of this article is supposed to be. Let’s rebuild Los Angeles to fit an East-Coast gentleman-of-leisure’s specifications? Force calisthenics on Southern rural-dwellers with few resources? Reproduce widely-disseminated stereotypes about what fat people must be like? Or just point and laugh at all those dumb fatties at Wal-Mart?

Image: kayugee

The post No, <em>This</em> Is Why You’re Fat appeared first on EcoSalon.

We’ve got our eyes on you, KFC.

For years now you’ve been a cornerstone of the fast food movement, bucketing out deep-fried meat and refined carbs in every direction and every conceivable portion size – relentlessly filling American faces for decades.

You’ve taken criticism on the chin, which was brave of you because there’s been plenty of it – from health organisations despairing at your liberal use of hydrogenated oils (prompting you to recently switch to trans fat-free oils, along with all your competitors, of course) to PETA’s fury over your somewhat spotty animal rights record. Which is putting it mildly. Truth be told, as unashamedly bonkers as PETA often are, the term “battery hen” makes me want to strip naked and hand out leaflets until I’m arrested. Yet despite all that, KFC, you’re a survivor.

Look.

You make fast food. It’s fast food. That means, inexorably and unavoidably, the food you make is of the fast variety. It’s not healthy food. You’ve taken great pains in recent years to make your food healthier – but that’s a world away from being good, green people-fuel. Putting aside the continuing problem with your reliance on incarcerated animals living in undeniable squalor and misery, your product falls firmly into the category of Food That Seems A Better Idea After A Few Beers.

It’s generally wildly caloric and bulging with fat. Your latest effort is an admirable step away from the fat fryers, releasing a range of grilled chicken with reduced calories and sodium – all while you’re developing new fried products in the background, of course. But your newly grilled products are not healthy. They’re  just less unhealthy.

So keep your slice of the market – though we suggest that if you wish to expand it, be nicer to animals, since people are big on that nowadays. Grill everything in sight, and continue to keep America (and the world, for that matter) bright-eyed and greasy-lipped.

But don’t pretend to be what you aren’t, please, or we’ll have a new word to fling at you.

Image: pdra

The post Kentucky Fried Marketing appeared first on EcoSalon.

Yes nuts are tasty, can be salty, are often found in small decorative dishes at cocktail parties, and have a bad rap for being high in fat and calories. But did you know that they’re also packed with protein, Omega 3 fatty acids, and may even stave off breast cancer?

Here’s a quiz that was compiled by The American Institute for Cancer Research (and edited by me for clarity). See how you do, but more important, see what you learn.

The Nut of It: An AICR Quiz

1. Nuts have received mixed health reviews over the years because they are:

a. nutrient dense

b. calorie dense

c. both a and b

d. not sure what either term means

2. Approximately how many almonds make up 1 serving (1 ounce)?

a. 9

b. 4

c. 23

3. Peanuts:

a. are a good source of folate and niacin (B vitamins), along with vitamin E.

b. contain resveratrol, a compound found in red grapes and red wine that has shown cancer-fighting properties in lab studies.

c. should not be on this quiz because technically, the peanut is not a nut, it’s a legume.

d. all of the above

4. Approximately how many whole walnuts make up 1 serving (1 ounce)?

a. 23

b. 9

c. 14

5. Nuts are a good source of protein. According to the USDA’s MyPyramid, the nut equivalent for every one ounce of meat is:

a. 1 tablespoon of peanut butter

b. ½ ounce of nuts

c. neither, the proteins in nuts cannot replace protein from animal foods

d. both a and b

6. A study published in 2008 found that walnut consumption”¦

a. may improve math scores among high schoolers.

b. increases the growth rate of fingernails.

c. slows the growth of breast tumors in laboratory animals.

7. Studies have linked nuts to:

a. heart health

b. weight control

c. cancer prevention

d. all of the above, but primarily a

8. What accounts for the potential health benefits associated with nuts?

a. omega 3 fats

b. antioxidants

c. fiber and an overall healthy balance of fats

d. most likely synergy (combination of substances), but researchers are still figuring it out

9. The main reason nuts are so calorie-rich is they contain a lot of fat. The primary type of fat in most nuts is:

a. unsaturated fats

b. monounsaturated fat

c. omega-3 fat

10. The key to receiving the health benefits of nuts is”¦

a. portion size.

b. moderation.

c. replace nuts for more caloric, less nutritious foods.

Scoring Your Nut Knowledge:

1. c – give yourself 3 points

a or b – 2 points

Nuts are packed with calories and nutrients. Calorie density, often referred to as energy density, is a relative term when comparing food calories. Foods that are calorie-dense (energy dense) have more calories ounce-for-ounce than foods that have low-energy density. Likewise, foods that are nutrient dense have more nutrients ounce-for-ounce than foods that have low-nutrient density.

You can read more about calorie density in a Nutrition Notes column.

2. c – give yourself 3 points “¨

b – 2 points

The USDA National Nutrient Database provides serving sizes and nutrition information for a variety of nuts.

1. d – 3 more points

a or b – 2 points

Peanuts pack a lot of healthful compounds and yes, in the botanic world, they are legumes. Legumes are plants that grow as bushes and vines and develop pods that are edible, such as green beans, or contain an edible food, like peanuts. But from a nutrition perspective, peanuts share similar qualities to other nuts. For more information log on to The Peanut Institute.

1. c Р3 pointsӬb Р2 points
2. d – 3 more points

a or b – 2 points

Nuts fall under the Meat & Beans group of MyPyramid. Proteins are somewhat different, depending upon the food source, but nut proteins can substitute for animal food proteins.

Plan your meals and read more about the food included in this group in MyPyramid.

1. c – 3 points

After 35 days of feeding mice ground walnuts, the breast cancer tumors of the walnut-fed mice were only about half the size of the tumors in mice that were not fed walnuts.

Read more about the study, published in Nutrition and Cancer.

7. d – 3 points

a, b, c – 1 point

The strongest evidence for nut health benefits indicate that nuts may help reduce heart disease. But a growing body of research suggests that nuts can help with weight control, and fight cancer.

8. d

The studies continue.

9. b – 3 more points

c – 1 point

Most nuts contain high amounts of monounsaturated fats, a type of unsaturated fat. Often termed the “good” fat, unsaturated fats do not raise blood low-density cholesterol (LDL), the “bad” cholesterol. Monounsaturated fats also raise the high-density lipoprotein (HDL), the “good” cholesterol. Walnuts are the only nut source that contains a significant amount of omega-3 fats, which are known for heart health and other health benefits. (See question 6.)

Read more about The Facts about Fats.

10. 3 points for all

Since all nuts are high in calories (240 to 285 per one-third cup) make sure you watch how many you eat. To avoid gaining weight as you gain nutritional benefits, substitute nuts for less healthy foods rather than adding them to what you currently eat.

Score:

21-30 points – Excellent. You are nut-wise.

12-20 – Pretty good. You can always learn more, but give yourself a pat on the back.

12 and below: You may want to explore AICR’s site and the Nutrition Facts labels on nut containers.

Image: macinate

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