Food and Sex

Please Excuse

We’re passionate about this one thing:  The principles upon which Word of Wisdom Living is based have the power to change the world.  We believe this.  To help this happen we set a goal to grow our audience ten-fold this year.  That’s an audacious goal.  Thanks to you, the readers, we’re making progress—January viewers were twice those of December. 

This week’s views were even higher.  Curious as to why, I asked the beautiful wife, “Is traffic up because of the word “joy” in our titles—as in The Joy of Snacking, or The Joy of Coleslaw?  Are people drawn by “joy,” like moths to the flame?”  I thought about this for a while, and then had an idea only a guy could conceive.  “What,” I asked, “if we used the word s-e-x, would that work better?”  The beautiful wife gave me that long, eye-rolling look she saves for my worst ideas.  I confess to being a curious guy, so please excuse this post’s title.  It’s just an experiment—I won’t write s-e-x again.

Eat Different

An FDA advisory committee blessed a new weight loss drug the other day, so approval is likely.  The drug company is right now, I suspect, preparing a big marketing campaign.  Weight loss drugs have a troubled history; only one is currently approved and it has a scary list of side effects.  Remember the Fen Phen tragedy?  The truth is, it simply may not be possible to safely keep the body from storing excess calories for a rainy day.   

We all vary in our susceptibility to overweight and obesity, but one thing stands out:  It’s best to eat a diet high in nutrients and low in calories.  Traditional plant-based diets with sparing meat have loads of nutrients and just enough calories.  The modern American diet (MAD) is the opposite:  low in nutrients and high in calories.  The former fills you up, the latter leaves you wanting more.

America wasted two generations on the false idea that we could eat the MAD diet and not gain weight if we just counted daily calories.  Counting calories is everywhere recommended but it’s a fool’s game.  Hunger is a powerful force.  You can starve yourself for a while, but in the long run you’ll eat until you’re full.

You hear a lot about “eating less and moving more.”  People who should know better say it all the time.  A better statement would be to eat differently.  Or as Apple says, “Eat different.”  That’s the goal of the food reformation.  And be muscular.

Menu for Week #9

I was reading a cookbook, Our Best Bites, discouraged that more healthy recipes weren’t included.  “Be more positive,” I said to myself, “try the next healthy recipe you see.”  So in this week’s menu is “Louisiana-Style Red Beans and Rice,” page 205.  I substituted some sausage from the freezer for the Andouiolle sausage, adding smoked paprika and Creole sauce as suggested.  Might be better to stick with the Andouiolle sausage next time, the beautiful wife tactfully suggested. 

Monday

• Skip’s Peanut Coleslaw (see prior post for recipe).
• Baked sweet potato (with butter and brown sugar).

Tuesday

• Louisiana-Style Red Beans and Rice (recipe cited above).
• Broccoli salad.
• Homemade Corn Bread (recipe off the box, but half the sugar).

Wednesday

• Baked salmon with Bok Choy.
• Long grain rice.
• Leftover coleslaw.

Thursday

• Leftover Louisiana-Style Red Beans and Rice.
• Spinach salad.
• Leftover cornbread.

Please comment:  Because it’s winter, we’ve tried to have a soup recipe each week.  The best recipes have been “Split Pea Soup with Hambone,” and “Potato and Onion Soup,” but the Chicken with Rice Soup was pretty good too.  Soup, especially the bean soups, taste great, offer great value, and warm the soul.  Next week we’ll work on a black bean soup recipe.  Please share your favorite soup recipe.

Comments

[Kjirsti]

I just found the site 101cookbooks. It's a spectacular recipe blog featuring healthy natural cooking. I checked out her book: super natural cooking everyday and have lived every recipe I've made: broccoli gribiche, quinoa patties, curried lentil and farro soup, rye soda bread, and a cabbage and white bean dish. I think you'll love it.

[LizA]

Skip --- wondering if you've looked into the nutritional value of jarred baby food vs. home prepared. I know it's a dangerous subject, but it was just pointed out to me that the use of jarred foods was at or about the same time as the MAD and processed foods started to take off. Additionally, I've had nutrional trainings that stress the use of pureed foods to teach/learn the mechanics of eating so as to put off complications later on. Some parents disregard this, and feed from the table only when the child is able to self feed, understandably later than the current 4-6 months guide new parents receive. I know Organic (in most cases) is best ---- but is that true for babies, since just about everything is based for adults? I'm also curious about the rate of food recalls for organics vs jarred foods. I would welcome your learned response.

[skip hellewell]

Dear Liz, could I tell a story? I once worked for a company that pioneered the use of protein (amino acids) for IV feeding. The optimum ratio of the various amino acids for growth was a key question.. A research study fed different food sources to infants, under careful medical supervision, and the resulting serum amino acid levels were measured. Result was despite the diet, the infants all had similar amino acid profiles. The presenting doctor, as I remember, made the admiring comment: "An infant's gut is a rugged organ."

I'm not qualified to answer your question and I'm not aware of any study that does. You ask a good question, but to properly address it in a study would likely be impossible. Do you know a thoughtful pediatrician with a few grey hairs?

[Anna]

When I read cookbooks or food blogs with lots of unhealthy recipes I think "How can you people eat like this and stay reasonably thin?!" It is discouraging that "Our Best Bites" has so many unhealthy recipes. I checked out their cookbook from the library and tried the pureed blackbean soup. I really liked it as another meatless option. Also I make their cilantro lime salad dressing but with less oil and that is fabulous on salad (in moderation of course).

[Christine]

Skip, I don't mind you using the word "sex" at all. I think we all strongly believe that what and how we eat influences all aspects of our lives: how long and how well we sleep, how patient or violent we are (interesting article: http://www.guardian.co.uk/politics/2006/oct/17/prisonsandprobation.ukcrime), how long and well we can run, and how well we learn (e.g. http://www.childrensdisabilities.info/allergies/dietlearningbehavior1.html). It must also affect our sexual desire. It's part of who and what we are, so don't wonder whether to use the word "sex" in your posts. We all trust you not to get all sleazy on us! It might actually make for a good topic, as most cultures have something up their sleeve in this respect. Some recommend eating oysters to boost your sexuality, others suggest eating ground sea cucumbers or rhino horns. Few talk about eating healthy to lead a healthy life - all aspects included.

[Ashley]

I found a great black bean soup recipe in college. It uses convenience foods that could easily be swapped out for homemade beans, salsa, and chicken stock.

Heat 1 cup salsa over medium heat for about 5 minutes. Add 2 cans drained, rinsed black beans and 2 cups chicken broth. Bring to a boil, lower heat, and simmer, covered for 15 minutes. Ladle half the soup into a blender, and let cool for a few minutes. Puree and then pour back into the pot. Stir in a teaspoon of lime juice (I always add more) and 2 T. chopped cilantro (I always forget this step). Serve with sour cream and cheese, if desired. http://familyfun.go.com/recipes/hearty-black-bean-soup-688068/

The great thing about this soup is that the flavors will vary depending on the kind and heat of the salsa. My mom's homemade salsa is way better than the storebought stuff I've been using, and I'm sure real stock would be better too. You can also serve it over rice for a more complete meal.

[skip hellewell]

Christine, I went to bed worried that I might have offended some by having too much fun, so thanks for your reassurance.

Because it takes decades for poor diet to cause cancer, heart disease, etc. I have been interested in earlier signs of poor nutrition. Dental caries are an early example; acne may be another. Vulnerability to criminal behavior, including drug addiction, is a fascinating example. America is the richest nation in the world (though not as rich as we spend), but we also eat the worst food and have the highest percent of our young people in jail. This is a terrible tragedy but there is interesting work being done reducing recidivist criminal behavior through better nutrition.

One topic addresses hypoglycemia (low blood sugar, due to insulin swings following excess sugar intake). A hero in this field is Barbara J. Reed, a '70s probation officer in Ohio, who reduced repeat offenses by counseling kids on nutrition.

The high vulnerability to addictions among young people is another example. This is fresh in our minds because of the tragic death of Whitney Houston, an unusually blessed woman who was drawn to destructive behavior. Word of Wisdom principles really can change the world.

[Em]

I have to confess I'm disappointed you're pulling from a cookbook like that. It was, in my opinion, rather unprofessionally produced (next to no editing or new content between blog posts (free) and published book (for which they ask people to part with their money). Too many typos, spelling errors, and instructional errors for a published volume. I shouldn't have to be proofreading as I use a recipe I paid money for. And despite a few claims to the contrary, I found almost no content in their book that qualified as healthful. In truth, I threw mine away.

In contrast, I have been unendlingly pleased with the thorough and polished approach from the folks at America's Test Kitchen/Cook's Illustrated. Their The America's Test Kitchen Healthy Family Cookbook
is like a God-send for me as I persistently look for ways to make our meals healthier. I think turning to professionals who do their homework and test things and get professional feedback on them before publishing them yields much more efficient results for a home cook trying to walk the fine line of both healthy and delicious.

But then I am an abject fan of professionalism, perhaps that's why I find myself here so often. I appreciate your commitment to providing relevant and thorough content in a thoughtful and accessible way.

[Jodi]

My favorite way to use cabbage is a fantastic soup:

http://allrecipes.com/recipe/carrot-potato-and-cabbage-soup/detail.aspx

I made the following changes: sautéed the vegetables before adding the broth to bring out flavor, partially pureed instead of fully pureed (pureed about 2/3 of the soup in a food processor), and simmered longer before and after pureeing. This soup is a winner. We wouldn't eat nearly as much cabbage otherwise.

[Crystal]

Skip - Have you tried the Tomato Soup recipe from Our Best Bites? It is absolutely delicious! I usually do not care for tomato soup, but my husband loves it. I decided to try this recipe and even I thought it was great. We ate it with grilled cheese sandwiches. Another of our favorite soups is the Cabbage "Noodle" Soup from Susan at fatfreevegan.com. A great twist on the traditional chicken noodle soup. Here is the link: http://blog.fatfreevegan.com/2011/03/cabbage-noodle-soup.html.

[Skip Hellewell]

Dear Em, you've a discriminating eye. Thanks for the kindness—"relevant and thorough content in a thoughtful and accessible way." We'll get back to ATK's Healthy Family Cookbook in a future post.

[Skip Hellewell]

Ashely, Joki and Crystal, Thanks for your suggestions. We'll try these soups in our next menus.

[Rill]

Aww and here I was expecting and AWESOME post about how eating healthy affects ED. ~_^

I just made some awesome cabbage soup this past week from a German recipe! I never thought such simple ingredients could end up so tasty. I was also very amused at the purple color of the soup from the red cabbage. My hubby gave it strange looks but bravely tried it and liked it too! Recipe link follows, scroll down to the Berlin Kohlsuppe: http://www.rillsmenu.com/2012/02/menu-plan-218-2242012.html

[Jamie]

I like your thoughts and ideas, but your meal plans are not very family-friendly. I'm always looking for new ideas to get my kids to eat healthier (I have 6 of them under age 12). Any ideas?

[Diana]

Skip! Great work and keep it up! You are supporting positive change with your posts and info every day! I rely on sound, common sense, scientifically based info as a dietitian and you do just that! I love this blog and thank you once again for doing all the research to make it happen! Learning about food is a life long quest and one we can all profit from! Thanks from all of us!

[jessica brown]

I agree with Jamie - if I set a bowl of coleslaw and 5 sweet potatoes on the table for dinner there would be a revolt - or more likely my husband would pack up the kids and head to McD's.

I need healthy - but also food that kids will eat and quantities enough to fill my athletic boys.

[Jamie]

In response to Jamie (my name is Jamie too, btw)...it helps me to meal plan if I just think of our favorite meals, and then just focus on filling the plate with veggies, salad, and whole wheat bread. That way my kids seem to fill up on plant based good stuff, but they still get the usual things they crave...just in smaller portions. I think a sweet potato next to a fabulous salad and a slice of hot bread sounds heavenly! Sometimes I feel like I've been a slacker mom because all I've done is throw some baked fries on the table!...but then I see it with the salad and bread and I realize it's fine. :) And my kids are satisfied, too.