Pepsi Is Dropping Out
Health activists have been urging schools to ban the sale of sugary drinks in the hopes of curbing growing rates of childhood obesity. In a voluntary move, PepsiCo just announced that it will remove its high-calorie drinks from all primary schools by 2012 (this includes grade schools, middle schools and high schools). The Center for Science in the Public Interest (CSPI) applauds this decision. Coca Cola, meanwhile, has only stopped selling to middle schools.

Sanitation Report Cards Hit New York Restaurants
Every time I’m in Los Angeles, I’m happy to see restaurants displaying their sanitation “grade” in front windows (it’s a state requirement). If a restaurant scores a 90% or higher in an inspection, they get an A; 80 to 89% gets a B; between 70 and 79% receives a C and anything below 70%, well, definitely skip that place. (I only go for the A-level places myself.) Now New York City restaurants must also post their grades. As a food safety instructor and consultant, I know how important it is for restaurants to follow all safety guidelines and, if they aren’t, re-train employees immediately. Let’s hope similar publicly posted grades comes to your area soon.

Arabic Cuisine Invades Marine Camp
For the past nine years, more than two million soldiers have been deployed to the Middle East. Many are sent out to areas where they get to sample local cuisine — foods like shawarma (slow-cooked lamb or chicken) or pita and falafel (fried chickpea balls) — and some miss those dishes when they return to the U.S. In response to high demand, the well-known Camp Pendleton near San Diego now hosts Dede Med’s Shawarma House, a restaurant opened by a local Muslim couple. Let me tell you, nothing beats an old-fashioned shawarma with pita, hummus and lots of pickled veggies on the side!

Woman Sets Goal to Reach 1,000 Pounds
Most people are trying to lose weight, but not this 42-year-old New Jersey woman. Already 604 pounds, she wants to gain a few hundred more pounds to reach a whopping 1,000. To get there, she plans to down 12,000 calories a day (her weekly food bills have been topping $750). She’s already the heaviest woman to give birth — she weighed 532 pounds when she delivered her daughter in 2007. Seems that she missed the reports on obesity and severe health issues — or she just doesn’t care. How do you think this story will end?

Lead Lurking in Spices
Most people think tainted paint when you mention lead poisoning. According to a new study, you might want to think Indian spices, too. After they received reports of lead poisoning in a few Indian children near Boston, researchers took a closer look at Indian spices used in their meals. They visited 15 Indian specialty stores and found that 25% of the powders and spices purchased contained a small amount of lead. If kids are repeatedly exposed to certain levels of lead (via food and other environmental sources), it can lead to cognitive damage and behavioral problems.

Q: What prompted you to write your book?
I have worked for years helping people to follow a gluten-free diet. They needed help because most of current information available was difficult and confusing. As I researched health problems, I discovered many of my patients who were suffering from celiac-related problems hadn’t been tested for the disease. Those who were tested often were told they did not have celiac disease but they did. When a dietary change helped my patients so much, gluten-free living really caught my attention.

Q: Today, we hear about many folks eliminating gluten because they think they are allergic. How can someone be sure that it’s really gluten that is bothering them?
Although celiac disease is not an allergy, it does create a range of auto-immune issues, which require the same type of avoidance as an allergy. If you suspect a gluten-intolerance, first try to be tested for celiac disease — you can do this by having a blood work screening done.

If any of the blood tests are positive, you should follow up with a gastroenterologist who specializes in celiac to have an endoscopy (an internal exam that utilizes a camera at the end of a long, flexible tube). If the blood work is negative and you have a family history of celiac disease or have several symptoms, consider further testing.

There are some individuals who do not get diagnosed with celiac disease, but their health still improves on a gluten-free diet. They’re classified as non-celiac gluten-sensitive. In order to get the best direction, work with a registered dietitian who specializes in celiac.

Q: The first few months of going gluten-free can get very frustrating and confusing. Are there any tips you can share with folks who have just started?
This is why I developed the three meal plans in my book: one that uses just supermarket choices, one that covers looking for more extensive choices and one on how to use what’s in your fridge. To make it simple when getting started, try sticking with fresh fruit and veggies, 100% dairy products, and meat, chicken and fish that aren’t marinated in anything. Pick up a few specialized products — rice pasta and snacks, bars and cereals that are labeled gluten-free. Get a gluten-free grocery guide to help you with label reading and calling manufacturers.

Q: I’m not following a gluten-free diet, but let’s say someone in my family suffers from celiac disease and I need to adapt my cooking to suit them. Are there easy suggestions for cooking without having to make two types of dishes at every meal?
If you are not familiar with a gluten-free diet and you are feeding others, the best way to go is to:

• Only use marinades and sauces on main dishes and sides that are labeled gluten-free.
• Don’t use flour, croutons or breading in your recipes.
• Make sure you include gluten-free appetizers and desserts.

Q: My sister-in-law, who has celiac disease, has a tough time eating at restaurants. Any tips for dining out?
As someone who personally follows a gluten-free diet, I find that it can be particularly difficult when dining out — especially when I try to explain all the foods I can and cannot have to a busy waitstaff. To make this easier, I developed gluten-free instructions in 14 different languages for my book. These reproducible dining out sheets take into account ethnic foods and safe substitutes.

Q: Could you share a favorite gluten-free recipe?
Socca is a type of chickpea crepe that comes from southeastern France and northern Italy. The dish, which is included in my book, is quick and easy to make.

Socca
Serves 4 (Makes 2 crepes)

1 cup chickpea flour
1 cup water
2 tablespoons olive oil
1/2 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup onion or shallots, sliced thin (optional)
Gluten-free cooking spray (or olive oil)
Optional toppings: Parmesan cheese, shredded mozzarella, chopped sun dried tomatoes, roasted or fried garlic

Mix together chickpea flour, water, 1 tablespoon olive oil, rosemary, salt, pepper and shallots.  Let it sit for about 30 minutes, covered, at room temperature. (The mixture will resemble a thick cream.)

Preheat oven to broil. Spray a 91/2-inch round nonstick skillet with cooking spray (or coat with vegetable oil) and heat on a low flame until hot.

Pour about 1/2 cup batter into pan and swirl around to coat pan like a crepe in a nice round shape (use a rubber spatula to loosen up sides).

Cook the socca until crispy on one side, slide onto a cookie sheet or a pizza pan, drizzle with 1/4 tablespoon olive oil and desired optional toppings. Brown under the broiler until crispy. (Note: You can prepare this in a saute pan only at higher heat.)

Cut the crepe into two large pieces or four smaller pieces. Repeat above with rest of the batter.

Nutrition Information:
153 calories, 5.2 grams protein, 14.3 grams carbohydrates, 8.3 grams fat, 0 milligrams cholesterol, 306 milligrams sodium, 2.7 grams fiber, 14.3 milligrams calcium, 1.2 milligrams iron

For more information on Marlisa Brown, check out www.glutenfreeeasy.com.

Overview
Debuting in 2004, The Biggest Loser has become a huge hit reality show. If you caught it back when it premiered or have only seen an episode or two, it may have taken a second to get what the show was really about. At first, you probably just saw a dozen or so morbidly obese people wearing skimpy clothes, working out and maybe fighting with each other (ahh reality TV!). Tune in over time and you’ll see everyday people, who weigh upwards of 300 to 400 pounds, busting their butts to lose weight (they track both pounds and total percentage weight loss) with the help of hardcore trainers and vigilant diet planning. Week by week, they keep getting slimmer!

To find out what exactly The Biggest Loser diet was about, I had to read the book (the website wasn’t much help with so many ads distracting me). The basic theory is an obvious one: You’ll lose weight by burning more calories (via exercise and daily activities) than you eat every day. To do this, you’ll need to count your calories — this includes weighing and measuring your food precisely. The BL website has good online resources to assist you with the numbers, but it does cost to join.

The diet plan suggests three meals and up to three snacks per day. The amount of calories and portions vary depending on your calorie needs. The meals are based on a 4-3-2-1 Biggest Loser Pyramid, which is comprised (from bottom to top) of at least four servings of fruits and veggies, three servings of protein, two servings of whole grains and 200 calories from the “Extras” category. How quickly you’ll lose weight is different for everyone, but they recommend around two pounds per week. If you’re a coach potato, you’ll need to dust off your walking shoes. Cardio, strength and resistance training are all an integral part of the overall plan.

Don’t get oversold by what you see on TV, however! I once sat in on a lecture a past contestant gave; he mentioned that the competitors spent many hours of the day working out. That’s nearly impossible to keep up with if you’re working a full-time job or have family obligations. He also mentioned that each contestant was closely monitored by a team of experts, including frequent visits by a medical doctor. Although you probably can’t copy exactly what’s going on in the TV show, cutting calories and getting your behind moving are definite steps in the right directions.

The Costs
If you want to follow The Biggest Loser plan online, be sure to have your credit card ready. Like many diet programs, they have ready-made foods. Home delivery of these meals go for $169.95 per week (this includes meals and snacks). If you want to cook on your own, you can — you’ll probably need their cookbooks and equipment such as blenders, Panini makers and steamers, so that’s more cost there.

Interested new members might want to pick up the $25 Online Subscription Card, which is sold at Target and gets you a two-month membership to The Biggest Loser Club online. This membership includes access to the diet and fitness programs used by contestants, interaction with the shows’ experts, message boards, personalized meal plans and recipes, customized fitness program and newsletter updates.

Don’t forget the exercise. You can join a gym and get a trainer, but the BL site also offers DVDs, music, video games and equipment. It just depends on how much you’re willing to spend.

For the hardcore fan (with even more money to spend), you can visit The Biggest Loser Resort at Fitness Ridge in southern Utah. Here’s where you can get the closest experience to being on the TV show. The resort offers many fitness programs, including hiking, kickboxing and outdoor mountain cycling. All meals are developed by registered dietitians and chefs; there are also nutrition education classes. Fees are about $1,995 per week and $7,200 for a month.

The Good
- The diet plan is based on the USDA’s My Pyramid, emphasizing whole grains, fruit, veggies and lean meat.
- Exercise is highly recommended.
- Offers great online resources, including a customized diet plan.

The Not-So Good
- The online options can get very costly.
- You need to count calories (until you get used to portions).
- Sometimes suggested calories can get too low (less than 1,200 calories per day).

The Bottom Line:
Nothing like a hit TV show and seeing other people successfully lose weight to get you motivated! This plan introduces followers to a healthy lifestyle by promoting exercise, portion control and making healthy food choices (though I wish the site would tone down on the ads!). You don’t have to go all out like the TV show, but if you do opt to do this, try gathering a group of friends or co-workers together to follow the diet suggestions and have your own (friendly) Biggest Loser competition.

Read up on other diets:
• Cleansing Diets
• The Master Cleanse
• The Blood Type Diet
• The Mediterranean Diet
• The American Heart Association
• The Zone (a.k.a. 40-30-30)
• The Cookie Diet
• Weight Watchers
• Atkins
• Jenny Craig

TELL US: What do you think of The Biggest Loser (the show or the diet)?

Foods of the Future
Want to know what foods you’ll be seeing more of next year? The Canadian Restaurant and Foodservice Association (CRFA) surveyed 400 chefs and asked them to identify the hottest new food trends. Although researchers asked our neighbors to the north, the foods topping the list are similar to ones I’ve spotted at recent New York food shows. What are they? Ancient grains (kamut, spelt and quinoa), gluten-free beer and Middle Eastern cuisine. I’m very excited for that third trend to hit!

Study Finds Soda Taxes Help Shed Pounds
We told you about the big debate on taxing sodas before; now a new study published in The Archives of Internal Medicine shows that taxing soda may be better for our health. Researchers at the University of North Carolina looked at the eating habits of more than 5,000 young adults over the span of 20 years and found that when food costs more, people tend eat fewer calories. Their conclusion: If we paid 18% more for regular soda and other sweetened beverages, we’d consume 56 fewer calories each day and lose around five pounds a year! (Speaking of soda, check out the debate our users struck up in this week’s “Diet Soda: Good or Bad?” post.)

Cheese Made from Breast Milk
Yum, right?! I always assumed breast milk was for feeding a newborn. Well, not anymore. Chef Daniel Angerer decided to make cheese from his wife’s breast milk (don’t worry, he made sure the baby had enough). It took him a little extra effort to make the cheese since human milk doesn’t curdle as well as cows (who knew?)…would any of you try it?

Raw Food Safety
Many folks enjoy following a raw food diet these days. I even got to experience a vegan raw food dinner in New York City a few months ago. But going raw also comes with a few food safety issues. Registered dietitian Keri Gans has some smart tips to make sure the raw food experience is delicious and safe. Some major advice: wash your produce correctly! That is, under cold, running water with a scrub brush; be sure to wash and then toss the outer layer of fruits such as mango and melon. This gets rid of any lingering bacteria that you might normally kill off while cooking food. But remember to only wash fruits just before eating them (storing produce after washing promotes mold growth).

Choosing Your Nutrition Expert
Many of our readers ask us for personalized diet advice and we usually suggest that they see a registered dietitian (like Dana and myself) for one-on-one consultation. When seeking out nutrition experts, you may have heard many titles floating around — nutritionist, health coach or nutrition specialist — and wondered what the heck is the difference? This informative article explains it well. Still confused? Ask us!

Recipes to Try:
• Lemon Chicken with Artichoke Hearts
• Pan-Seared Chicken with Cilantro Pesto
• Grilled Chicken Paillard With Lemon and Black Pepper and Arugula Tomato Salad
• Rolled Chicken Sandwich With Arugula and Parsley Aioli (shown above)
• Chicken Posole
• Ellie Krieger’s Chicken Recipes

Overview
TOPS (an acronym for “Take Off Pounds Sensibly”) was founded in 1948 in order to do, well, what their names says — teach people sensible weight-loss strategies. Developed with the help of medical and nutrition experts and the American Medical Association, the TOPS organization believes the most successful way to sustain healthy habits is by having a supportive environment. Today, TOPS has about 170,000 members in nearly 10,000 chapters in the U.S., Canada and other countries worldwide.

The plan’s theory comes from this basic equation: “Calories in” equal “calories out.” But in order to start making lifelong healthy habits, the desire must come within. Once you shed the pounds, the next step is to KOPS (Keep Off Pounds Sensibly).

The Plan
The TOPS Exchange Plan divides foods into six groups, including starch, fruit, veggies, milk, meat and meat substitutes, and fats (this is the same system as the USDA’s My Pyramid). For each food group, you’re assigned a specific amount of portions based on your calorie needs. The plan is formulated so you get 45 to 65% of your total calories from carbs, 20 to 35% of your calories from fat and the rest from protein.

Here’s what a sample breakfast might be: 3/4 cup of Cheerios with 1 cup of low-fat milk, 1 cup of melon and 1/2 cup of cottage cheese topped with 1 ounce of sunflower seeds.

The TOPS website has good hints for changing behaviors, choosing healthier foods, reading food labels and staying motivated.

Some basic — and sensible — tips include:
• Try a new veggie each month.
• Eat small frequent meals throughout the day, rather than a few large ones.
• Schedule your snacks to avoid those desperately hungry runs to the vending machine.

Along with smarter eating, the TOPS plan encourages doing aerobic, resistance and flexibility exercises several times a week, but they encourage you to consult a physician before getting started.

The Costs
Program membership is $26 per year, which includes a guide to help you get started, a one-year subscription to TOPS News magazine and eligibility to attend TOPS retreats and local events. Members can join weekly chapter meetings where you do private weigh-ins followed by group discussions on various topics. Local chapters usually add a small fee for operating costs — it’s typically less than $5 per month. You can also opt to join up online exclusively for $26 plus an additional $1.50 service fee.

The TOPS weight-loss retreats happen year-round and costs around $150 for a weekend and $350 to $450 for a five-day retreat. Their main purpose is to relax, learn and get motivated to lose weight — not necessarily be quick-fix for slimming down.

The Good
• Meal plan is well-balanced and includes all the food groups.
• Excellent support system.
• Weight maintenance is just as important as losing weight.
• Inexpensive.
• Helpful website.

The Not-So Good
• Learning the portions and exchanges can take time and patience.

Bottom Line:
TOPS is an excellent program that relies on motivation and support to help you make life-long changes to your eating and exercise habits.

Read up on other diets:
• Slim Fast
• Cleansing Diets
• The Master Cleanse
• The Blood Type Diet
• The Mediterranean Diet
• The American Heart Association
• The Zone (a.k.a. 40-30-30)
• The Cookie Diet
• Weight Watchers
• Atkins

TELL US: Have you tried TOPS?

Shed Pounds, Open Clogged Arteries
Research shows that gaining weight by eating the wrong foods can clog your arteries and up your chances for a heart attack and stroke. A new study now shows this idea works in reverse, too. If you lose weight, it can help unclog your arteries and stave off heart attacks or stroke. Researchers looked at middle-aged people with heart disease and diabetes and found that those who lost more than 12 pounds over two years lowered their artery-clogging plaque deposits. Conclusion: Maintaining your healthy diet over the long run is what really makes a difference.

Tomatoes Cut From Menus
If you’re dining at Wendy’s anytime soon, you’ll need to request tomatoes on your next burger. The unusually cold weather in Florida this winter destroyed 70% of the state’s tomato crops. Since Florida is the U.S.’s main tomato source this time of year, this means prices are soaring. Some restaurants are holding the tomato topping on sandwiches unless requested, while other places just aren’t buying any. The good news is Florida will harvest their new tomato crop in April, which will bring tomato prices back down.

The Costs of Food Poisoning
Every week, it seems like we have news about a new food recall — something or other is always tainted with a bacteria. But here’s the big picture: All those recalls and illnesses caused by the contaminated food costs the U.S. $152 billion a year (that’s a billion with a “b!”). Each year, there are 76 million cases of food poisoning, including 5,000 deaths, according to Centers for Disease Control estimates. Take a look at this USA Today video and see how scary food poisoning can be — especially for higher-risk folks like children. The U.S. Senate is getting ready to vote on a food safety legislation to help make the foods we eat safer; it’s a step in the right direction.

A Food Blogger Challenge
She’s not a chef or nutritionist, but NourishedKitchen.com blogger Jennifer McGruther loves to write about food. Recently, she challenged her readers to eat real food (i.e. nothing processed) for one month. More than 900 folks signed up for the challenge, and many found it was more difficult than they thought! Jennifer advised her readers to toss processed items such as margarine, processed cheeses, refined salt and dried pastas. The positive here is that you have to eat more fruits and veggies, but you don’t want to take it too far. Milk is processed in order to kill off bacteria that cause illness and many other processed foods such as cereals, canned, and jarred foods can also be part of a healthy diet. Could you eat “real food” for a month?

Boiling Shrimp Helps Cut Allergies
We’ve talked about nut allergies before, but shrimp is another big food allergy, affecting one in 50 Americans. A new study shares good news with affected seafood lovers: Boiling shrimp can help cut the allergic effect. The study tested boiling shrimp extract for 10 minutes and it helped reduce its allergenic properties (meaning it had much less of the stuff that causes problems). We’ll need to see future studies done with humans, but this is the first step in the right direction.

1) Eggs
Instead of expensive chicken, fish or beef for dinner, why not cook up a veggie omelet or frittata (my new favorite way to cook eggs!)? An egg-cellent source of protein and the antioxidant lutein (for healthy eyes, skin, and heart), one large egg contains 75 calories and 6 grams of protein. Boil up a few and store them in the fridge for a quick grab-and-go snack. I even pack a hard-boiled egg in my five-year-old’s lunch box at least once a week. A dozen large eggs range from $2 to $3.20. If you buy them in 1.5 dozen packs or larger (bulk warehouses sell seven to eight dozen packs), you’ll pay even less per egg. If that’s too many eggs for your fridge basket, split them with a friend.

2) Oranges
Add affordable fruits to your weekly shopping list — oranges, apples, and bananas. In season now are vitamin C-rich oranges, so you’ll find them at the best price (about 50 cents each). In the fall, fill your cart up with fresh apples. You’ll find bananas at a great price year-round (I’ve recently seen them at 19 cents each). Use these bargain fruits as snacks and cereal toppers (as opposed to some of the more pricey berries and tropical fruits). Frozen bananas also make a tasty addition to healthy fruit smoothies.

3) Oats
The large canisters of plain rolled oats — not those single-serving, sugary ones — will give you the most for your dollar. One serving of oatmeal (made from a half-cup of dry oats) contains 150 calories, 5 grams of protein and 4 grams of cholesterol-friendly fiber — al that for a mere 30 cents. Dress up your oatmeal with those budget-friendly fruits listed above or mix in a tablespoon of peanut butter (another food that deserves honorable mention for being budget-friendly). Add rolled oats to your smoothie or cookies for a little extra fiber.

4) Canned Tomatoes
This time of year, fresh tomatoes will cost you a pretty penny. But you can still get plenty of the antioxidants vitamin C and lycopene from the canned varieties. The larger the can, the more you’ll save. A 48-ounce can of crushed tomatoes costs around $1.50 (that’s 5 cents per ounce!). Add crushed tomatoes to soups, stews, chili and pasta dishes. Read up on more ways to cook with canned tomatoes.

5) Non-Fat Yogurt
Full of calcium and a good protein source, this creamy treat is an easy breakfast or on-the-go snack. But the real superstars in yogurt are those healthy, live bacteria called probiotics. They help your body fight off bad bacteria and keep your digestive system in tip-top shape. Choose yogurt made with skim milk and without sugar substitutes. The generic brands cost less, especially if you find them in large 32-ounce tubs. They will save you 20% for the same amount in single-serve containers. If you’re looking to eat less sugar, choose plain yogurt and top with your favorite add-ins — raisins, chunks of fruit or a few tablespoons of granola. Helpful hint: Since yogurts have a  shelf-life of a few months, you’ll often find your favorite yogurt on sale (the stores must get them off the shelves) so check the weekly circular.

More Budget-Friendly Tips:
• Refreshingly Cheap White Wines
• Dressing Up Canned Tuna
• 10 Healthy Foods Under $3
• Cook Now, Freeze Later
• Make It A Meatless Monday

Overview
Founded in 1977, the Slim Fast plan was designed to help folks lose weight quickly (hence the name). In 2000, Unilever bought the company for a few billion and now sells more than 50 branded products worldwide.

Here is the basic idea: Consume two shakes or meals bars, a sensible, regular meal and three healthy snacks every day. The theory behind the meal replacement shakes and bars is that they contain an “HC4 formula,” which is a special combination of protein, fiber and fat. It’s supposed to control hunger for up to four hours, help you resist cravings and ultimately lose weight. The promoted rate of weight-loss is between one to two pounds per week.

Typically, breakfast is the meal you replace with a shake or bar (they run around 180 to 200 calories). Lunch can be a combo of a healthy meal and a meal replacement (like a half sandwich and a shake). Dinner should be a 500-calorie, “sensible” meal that includes veggies, a lean meat and whole grains. Snacks are essential and usually consist of fruit or veggies, which you may sometimes pair with a snack bar. Overall, you’re getting about 1,200 calories per day, but this can vary depending on your height, weight and activity level.

When I checked out the Slim Fast site, here’s the meal plan it suggested:
Breakfast: 1 Slim Fast Optima Shake
Snack: 1/2 banana
Lunch: 1/2 turkey sandwich and Slim Fast Optima Shake
Snack: 1 cup carrots and Slim Fast Optima snack bar
Dinner: A 500-calorie meal with a vegetable, starch and protein
Snack: 1 cup grapes

The Costs
Slim Fast has a free website that you can join if you provide some personal information. Features include a personalize meal plan, fitness planner, community access, shopping list and online support, including a section to ask registered dietitians personalized questions. You can also use specialized tools such as a weight calculator, which helps you set weight-loss goals in time for a big event (say, a wedding or graduation).

Sites like Amazon.com sell Slim Fast shakes and bars on Amazon.com and you’ll usually find them at your local drug store or market. A container of three Slim-Fast Optima Meal Shake Mixes runs about $24.99. I also found eight boxes of the 100-calorie snack bars (six bars per box) for $29. Considering you’re eating a few of these a day, this can quickly add up to about $200 per month. Don’t think you’re getting higher quality meals in these cans, either — some of the shakes contain more than five teaspoons of sugar along with various preservatives.

The Good
- There are to grab-and-go meals and snacks.
- Daily calories are reasonable.
- Recipes can be prepared in 15 minutes or less.

The Not-So Good
- There’s not much whole, natural food on this plan.
- You’re getting a laundry-list of chemicals and preservatives in the suggested shakes and bars.
- Bars and shakes are not so tasty!
- Meals and snacks are limited and become repetitive.
- Many folks can’t stick to the calories limit or control portions after going off the plan.
- It doesn’t teach you how to eat healthfully over the long-term.

Bottom Line:
A diet that directs you to primarily eat meal replacements is not teaching you how to eat for the rest of your life. How long can you stay on shakes and bars? You’d be better off learning how to eat moderate portions of real, wholesome food.

Read up on other diets:
• Cleansing Diets
• The Master Cleanse
• The Blood Type Diet
• The Mediterranean Diet
• The American Heart Association
• The Zone (a.k.a. 40-30-30)
• The Cookie Diet
• Weight Watchers
• Atkins

TELL US: Have you tried Slim Fast?

Quest to Cure Peanut Allergy
Peanut allergies are so dangerous that many schools and offices have gone peanut-free. At some schools, kids with the allergy are separated from the rest of the group during lunchtime — a solution many criticize. But there may be a resolution soon. A recent British study examined 23 young peanut allergy sufferers to see if they could build a peanut tolerance. Over time, the test subjects ate increasing amounts of peanut flour a day. Twenty were able to eat more than 30 peanuts safely after the study ended. Now a larger study is going to try the same thing with more than 100 kids ages seven to 17.

Restaurants Offer Lighter Choices
Despite the economy, Americans still love to eat out. In many cities around the country, large chains now have to display their calorie info for each dish; this means more healthy options are popping up on menus. Applebee’s now has a selections of items “Under 550 Calories” and Starbucks has “skinny” drinks under 100 calories. Even Cheesecake Factory has whittled down portions — they’ve recently introduced small plates and snack menus. But will consumers use the information to make healthier choices? Will you?

Push to the End Raw Milk Ban
You won’t find raw milk in most markets — it’s against the law to sell it in 23 states. Supporters of raw milk are asking legislators to call off the ban because they believe pasteurization kills off helpful nutrients and enzymes. Public health officials disagree — raw milk contains potentially dangerous bacteria, which can be deadly to the very young and old (they have weaker immune systems). According to data from the CDC (Center For Disease Control and Prevention), more than 1,500 people got sick from drinking raw milk between 1996 and 2006. As a food safety advocate, I’m not a fan of the widespread sale of raw milk; lifting the ban could potentially be disastrous.

Choke-Proof Hot Dogs?
Most non-fatal choking hazards (60% of them) are related to food. Yikes! The American Academy of Pediatrics (AAP) now wants warning labels on foods that pose a choking hazard — just like the ones on small toys that alert parents with toddlers. But wait, the AAP also wants foods like hot dogs to be “re-designed” so they’re less likely to get lodged in a small throat. The Food and Drug Administration plans to review the recommendations released by the AAP — we’ll keep you updated.

Warning for Food Colorings
Besides adding those fake bright colors to food, synthetic food colorings such as Red 40, Yellow 5, Blue 1, Blue 2, Green 3, Orange B and Red 3 have been linked to hyperactivity and behavioral issues in kids. Maryland officials are actually looking to ban artificial coloring in school foods and to demand that packaged foods with these dyes carry warning labels. The Center for Science in the Public Interest is backing Maryland; they maintain that, although these artificial dyes are cheaper than using real food ingredients, we shouldn’t be taking risks when it comes to our children. What do you think?