Why do we crave salt?
Salt is a mineral that everybody needs. Sometimes people crave salt not because they don't eat enough salty foods but because of a mineral deficiency (Rosenthal, 2008).
* Salt from the sea contains over 60 different trace minerals. However, most people who consume salty foods get their sodium in the form of table salt. Because table salt is refined and processed, it lacks many of the essential minerals that are found in naturally occurring sea salt.
* On top of this fact, because people's diets are already missing nutrients and minerals (from all of the overprocessing of our foods), people will reach for salty foods. Unfortunately because of the quality of sodium found in most processed foods, people will never attain their mineral fix and will continue to grab for those salty foods that will never nourish the body. A perpetual cycle begins where the body craves nourishment and nutrition but only feeds itself nutrient and mineral deficient foods.
What can be done?
* Reaching for foods high in minerals, like a wide variety of vegetables and leafy greens, may help curb the craving for salt (nutrition). Apparently veggies make it into yet another posting.
* Kick table salt and use sea salt instead.
Per Dr. Mercola,"natural salt is essential for life" and helps:
• allow fluids to pass in and out of your cells
• carry nutrients to your cells
• nerve cells in your brain and body to transfer information
• various metabolic reactions in your body
• regulate blood pressure
It also helps aid in mood, although, one could argue that providing minerals to a mineral deficient person may elevate mood in general.
Regardless, everyone is different; some people may need more salt than others to fulfill their bodies' needs so play around with these suggestions and see what happens.
Feel guilty about tossing out your table salt for sea salt? Don't throw it out.
Creative uses for table salt:
• Table salt can be used to get rid of ants. Just add salt to boiling water and prepare a salt solution. Now spray this salt solution in all corners of your house.
• Salt can remove kitchen odors from your hands. If your hands smell like garlic or onions, make a little paste of vinegar and salt and scrub with it (just be careful for any cuts).
• Use it in your arts and crafting; if you watercolor paint, throwing a pinch of salt can create a cool effect.
• The list continues. Just google "Uses for table salt." You will find articles like this one, among many others.
Showing posts with label Nutrition. Show all posts
Showing posts with label Nutrition. Show all posts
Wednesday, November 10, 2010
Friday, November 5, 2010
Food cravings series: What is your body trying to tell you?
Cravings are not always problems, but alert us to something that may be off in the body. People ought to pay more attention to their cravings and ask why they might be experiencing a particular craving.
This blogpost will cover one of the most basic flavors/tastes people crave: sugar.
Over the next week or so, I will post more on different types of cravings. Hopefully this information can help shed some light on what you might be craving and how you might react to the craving.
Crave something sweet?
We all need sugar to make our bodies run properly. However, in this case,if you are craving sugar it may not be because you actually need it. Did you know that at the turn of the 19th century people ingested about 5 pounds of sugar a year? Now, annually, people consume over 165 pounds of sugar on average. Wow! Think about that, if you think you maybe only consume 50 pounds a year, that means somebody else is consuming even more than 165 pounds. What do you think that increase in sugar does to our bodies? To keep it simple--let's just say not a whole lot of good.
With that statistic in mind, if you always crave sugar, chances are you have a sugar imbalance. Because if you are living in modern society and eating a western diet you are probably getting plenty of sugar.
Q: So what should we do when we crave sugar?
A: Aim to satisfy this desire with milder, sweet foods that do not contain refined white sugars. Try different fruits or vegetables that are naturally high in sugar.
Some examples of sweet vegetables are:
* corn
* carrots
* onions
* squash
* sweet potatoes
* beets
Q: And what about those sweeteners, we love so much?
A: Try using natural sweeteners instead.
The sweetness that comes from natural fructose is absorbed slowly by the body, unlike their refined counterparts which make you crash and then grab for another sweet treat. Some popular, natural alternatives to sweeteners are:
* brown rice syrup
* barley malt
* stevia
* agave nectar
* date sugar
* honey
* molasses
For more information about sugar:
A very basic, introductory video on sugar addiction
CNN's Q & A: Emotional eating, sugar addiction and depression?
Tuesday, November 3, 2009
Michael Pollan's 20 Dietary Do's and Don'ts
From 2,500 responses about people's rules about eating, Michael Pollan has chosen 20 to share.
1. Don’t eat egg salad from a vending machine.
2. Don’t eat anything that took more energy to ship than to grow.
3. If you are not hungry enough to eat an apple, then you’re not hungry.
4. Eat foods in inverse proportion to how much its lobby spends to push it.
5. Avoid snack foods with the “oh” sound in their names: Doritos, Cheetos, Tostitos, Ho Hos, etc.
6. No second helpings, no matter how scrumptious.
7. It’s better to pay the grocer than the doctor.
8. You may not leave the table until you finish your fruit.
9. You don’t get fat on food you pray over. (Meals prepared at home, served at the table and given thanks for are more appreciated and more healthful than food eaten on the run.)
10. Breakfast you should eat alone. Lunch you should share with a friend. Dinner, give to your enemy.
11. Never eat something that is pretending to be something else (artificial sweeteners, margarine, etc.)
12. Don’t yuck someone’s yum. There is someone out there who likes deep-fried sheep eyeballs and, well, more power to them.
13. Make and take your own lunch to work.
14. Eat until you are seven-tenths full and save the other three-tenths for hunger.
15. I am living in Japan and following these simple rules in preparing each meal: GO HO – incorporate five different cooking methods, GO SHIKI – incorporate five colors, GO MI – incorporate five flavors.
16. One of my top rules for eating comes from economics. The law of diminishing marginal utility reminds me that each additional bite is generally less satisfying than the previous bite. This helps me slow down, savor the first bites, stop eating sooner.
17. Don’t eat anything you aren’t willing to kill yourself.
18. When drinking tea, just drink tea. I find this Zen teaching useful, given my inclination toward information absorption in the morning, when I’m also trying to eat breakfast, get the dog out, start the fire and organize my day.
19. When you’re eating, don’t talk about other past meals, whether better or worse. Focus on what’s in front of you.
20. After spending some time working with people with eating disorders, I came up with this rule: Don’t create arbitrary rules for eating if their only purpose is to help you feel in control.
The above list was posted by Dr. Mercola, a doctor that I have recently subscribed to (since I began my research on vaccines and H1N1). He often sends out 5 or 6 articles a day that really interest me. This one in particular spoke to me because I am starting my research paper for my Ecology and Health course and my group has chosen to read The Omnivore's Dilemma, which talks about the national eating disorder that our nation faces. Michael Pollan is the author of this amazing book, and I was hoping that this list would help me avoid reading the entire 411 pages, but I was wrong. Regardless it was a funny and informative list, and I am still incredibly excited to spend more time with his book, as it has been very insightful and eye-opening. If you want to know about how much corn you really eat and how much of it is genetically modified, and how you can take an active role in your decisions about what you put into your body, this is the book for you.
I have only read 30 pages of the book, but my favorite passage is in the first two pages where Pollan discusses our national eating disorder/our lack of culture and traditions. Here it is:
INTRODUCTION: Our National Eating Disorder
What should we have for dinner?
This book is a long and fairly involved answer to this seemingly simple question. Along the way, it also tries to figure out how such a simple question could ever have gotten so complicated. As a culture we seem to have arrived at a place where whatever native wisdom we may have once possessed about eating has been replaced by confusion and anxiety. Somehow this most elemental of activities--figuring out what to eat--has come to require a remarkable amount of expert help. How did we ever get to a point where we need to investigative journalists to tell us where our food comes from and nutritionists to determine the dinner menu?
For me the absurdity of the situation became inescapable in the fall of 2002, when one of the most ancient and venerable staples of human life abruptly disappeared from the American dinner table. I'm talking of course about bread. Virtually overnight, Americans changed the way they eat. A collective spasm of what can only be described as carbophobia seized the country, supplanting an era of national lipphobia dating to the Carter administration. That was when, in 1977, a Senate committee had issued a set of "dietary goals" warning beef-loving Americans to lay off the red meat. And so we dutifully had done, until now.
What set off the sea change? It appears to have been a perfect media storm of diet books, scientific studies, and one timely magazine article. The new diet books, many of them inspired by the formerly discredited Dr. Robert C. Atkins, brought Americans the welcome news that they could eat more meat and lose weight just so long as they laid off the bread and pasta. These high-protein, low-carb diets found support in a handful of new epidemiological studies suggesting the nutritional orthodoxy that had held sway in America since the 1970s might be wrong. It was not, as official opinion claimed, fat that made us fat, but the carbohydrates we'd be eating precisely in order to stay slim. So conditions were ripe for a swing of the dietary pendulum when, in the summer of 2002, the New York Times Magazine published a cover story on the new research entitled, "What if Fat Doesn't Make You Fat?" Within months, supermarket shelves were restocked and restaurant menus rewritten to reflect the new nutritional wisdom. The blamelessness of the steak restored, two of the most wholesome and uncontroversial foods known to man--bread and pasta--acquired a moral stain that promptly bankrupted dozens of bakeries and noodle firms and ruined an untold number of perfectly good meals.
So violent a change in a culture's eating habits is surely a sign of a national eating disorder. Certainly it would never have happened in a culture in possession of deeply rooted traditions surrounding food and eating. But then, such a culture would not feel the need for its most august legislative body to ever deliberate the nation's dietary goals--or for that matter, to wage political battle every few years over the precise design of an official government graphic called the "food pyramid." A country with a stable culture of food would not shell out millions for the quackery (or common sense) of a new diet book every January. It would not be susceptible to the pendulum swings of food scares or fads, to the apotheosis every few years of one newly discovered nutrient and the demonization of another. It would not be apt to confuse protein bars and food supplements with meals or breakfast cereals with medicines. It probably would not eat a fifth of its meals in cars or feed fully a third of its children at a fast-food outlet every day. And surely it would not be nearly so fat.
Nor would such a culture be shocked to discover that there are other countries, such as Italy and France, that decide their dinner questions on the basis of such quaint and unscientifc criteria as pleasure and tradition, eat all manner of "unhealthy foods," and, lo and behold, wind up actually healthier and happier in their eating than we are. We show our surprise at this by speaking of something called the "French paradox," for how could a people who eat such demonstrably toxic substances as foie gras and triple creme cheese actually be slimmer and healthier than we are? Yet I wonder if it doesn't make more sense to speak in terms of an American paradox--that is, a notably unhealthy people obssessed by the idea of eating healthily. (Michael Pollan, pp. 1-2)
1. Don’t eat egg salad from a vending machine.
2. Don’t eat anything that took more energy to ship than to grow.
3. If you are not hungry enough to eat an apple, then you’re not hungry.
4. Eat foods in inverse proportion to how much its lobby spends to push it.
5. Avoid snack foods with the “oh” sound in their names: Doritos, Cheetos, Tostitos, Ho Hos, etc.
6. No second helpings, no matter how scrumptious.
7. It’s better to pay the grocer than the doctor.
8. You may not leave the table until you finish your fruit.
9. You don’t get fat on food you pray over. (Meals prepared at home, served at the table and given thanks for are more appreciated and more healthful than food eaten on the run.)
10. Breakfast you should eat alone. Lunch you should share with a friend. Dinner, give to your enemy.
11. Never eat something that is pretending to be something else (artificial sweeteners, margarine, etc.)
12. Don’t yuck someone’s yum. There is someone out there who likes deep-fried sheep eyeballs and, well, more power to them.
13. Make and take your own lunch to work.
14. Eat until you are seven-tenths full and save the other three-tenths for hunger.
15. I am living in Japan and following these simple rules in preparing each meal: GO HO – incorporate five different cooking methods, GO SHIKI – incorporate five colors, GO MI – incorporate five flavors.
16. One of my top rules for eating comes from economics. The law of diminishing marginal utility reminds me that each additional bite is generally less satisfying than the previous bite. This helps me slow down, savor the first bites, stop eating sooner.
17. Don’t eat anything you aren’t willing to kill yourself.
18. When drinking tea, just drink tea. I find this Zen teaching useful, given my inclination toward information absorption in the morning, when I’m also trying to eat breakfast, get the dog out, start the fire and organize my day.
19. When you’re eating, don’t talk about other past meals, whether better or worse. Focus on what’s in front of you.
20. After spending some time working with people with eating disorders, I came up with this rule: Don’t create arbitrary rules for eating if their only purpose is to help you feel in control.
The above list was posted by Dr. Mercola, a doctor that I have recently subscribed to (since I began my research on vaccines and H1N1). He often sends out 5 or 6 articles a day that really interest me. This one in particular spoke to me because I am starting my research paper for my Ecology and Health course and my group has chosen to read The Omnivore's Dilemma, which talks about the national eating disorder that our nation faces. Michael Pollan is the author of this amazing book, and I was hoping that this list would help me avoid reading the entire 411 pages, but I was wrong. Regardless it was a funny and informative list, and I am still incredibly excited to spend more time with his book, as it has been very insightful and eye-opening. If you want to know about how much corn you really eat and how much of it is genetically modified, and how you can take an active role in your decisions about what you put into your body, this is the book for you.
I have only read 30 pages of the book, but my favorite passage is in the first two pages where Pollan discusses our national eating disorder/our lack of culture and traditions. Here it is:
INTRODUCTION: Our National Eating Disorder
What should we have for dinner?
This book is a long and fairly involved answer to this seemingly simple question. Along the way, it also tries to figure out how such a simple question could ever have gotten so complicated. As a culture we seem to have arrived at a place where whatever native wisdom we may have once possessed about eating has been replaced by confusion and anxiety. Somehow this most elemental of activities--figuring out what to eat--has come to require a remarkable amount of expert help. How did we ever get to a point where we need to investigative journalists to tell us where our food comes from and nutritionists to determine the dinner menu?
For me the absurdity of the situation became inescapable in the fall of 2002, when one of the most ancient and venerable staples of human life abruptly disappeared from the American dinner table. I'm talking of course about bread. Virtually overnight, Americans changed the way they eat. A collective spasm of what can only be described as carbophobia seized the country, supplanting an era of national lipphobia dating to the Carter administration. That was when, in 1977, a Senate committee had issued a set of "dietary goals" warning beef-loving Americans to lay off the red meat. And so we dutifully had done, until now.
What set off the sea change? It appears to have been a perfect media storm of diet books, scientific studies, and one timely magazine article. The new diet books, many of them inspired by the formerly discredited Dr. Robert C. Atkins, brought Americans the welcome news that they could eat more meat and lose weight just so long as they laid off the bread and pasta. These high-protein, low-carb diets found support in a handful of new epidemiological studies suggesting the nutritional orthodoxy that had held sway in America since the 1970s might be wrong. It was not, as official opinion claimed, fat that made us fat, but the carbohydrates we'd be eating precisely in order to stay slim. So conditions were ripe for a swing of the dietary pendulum when, in the summer of 2002, the New York Times Magazine published a cover story on the new research entitled, "What if Fat Doesn't Make You Fat?" Within months, supermarket shelves were restocked and restaurant menus rewritten to reflect the new nutritional wisdom. The blamelessness of the steak restored, two of the most wholesome and uncontroversial foods known to man--bread and pasta--acquired a moral stain that promptly bankrupted dozens of bakeries and noodle firms and ruined an untold number of perfectly good meals.
So violent a change in a culture's eating habits is surely a sign of a national eating disorder. Certainly it would never have happened in a culture in possession of deeply rooted traditions surrounding food and eating. But then, such a culture would not feel the need for its most august legislative body to ever deliberate the nation's dietary goals--or for that matter, to wage political battle every few years over the precise design of an official government graphic called the "food pyramid." A country with a stable culture of food would not shell out millions for the quackery (or common sense) of a new diet book every January. It would not be susceptible to the pendulum swings of food scares or fads, to the apotheosis every few years of one newly discovered nutrient and the demonization of another. It would not be apt to confuse protein bars and food supplements with meals or breakfast cereals with medicines. It probably would not eat a fifth of its meals in cars or feed fully a third of its children at a fast-food outlet every day. And surely it would not be nearly so fat.
Nor would such a culture be shocked to discover that there are other countries, such as Italy and France, that decide their dinner questions on the basis of such quaint and unscientifc criteria as pleasure and tradition, eat all manner of "unhealthy foods," and, lo and behold, wind up actually healthier and happier in their eating than we are. We show our surprise at this by speaking of something called the "French paradox," for how could a people who eat such demonstrably toxic substances as foie gras and triple creme cheese actually be slimmer and healthier than we are? Yet I wonder if it doesn't make more sense to speak in terms of an American paradox--that is, a notably unhealthy people obssessed by the idea of eating healthily. (Michael Pollan, pp. 1-2)
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