Fortunately, for me, the boxes are gone, the place is starting to look like a home, and all I have to do now is bring a few things to storage. Things are looking good. But, during my procrastinating phase, I wasn’t all lazy. I did some “research” on top healthy crackers and what workout dvds really make you, okay … me, sweat. For the answer to the crackers, I twittered, facebooked, threw in my two cents, and received fabulous picks from dietitians and all you healthy foodies. Regarding the top sweaty workout videos, this is purely a list of my favorite sweat sesh dvds. In moving to SF, I went on a exercise video and Exercise TV rampage, allowing me to make a pretty good list for those who like to get sweaty!

The lists…

Top 5 Healthy Crackers

1. Triscuit and Triscuit Thin Crisps: These were top picks among those who let their cracker love be known. The underlying reason why these topped the top was their minimal ingredient list, only three to four ingredients used, and that whole wheat was the FIRST ingredient.
2. Ak Mak Whole Wheat Stone Ground Sesame Crackers: These are my favorite! The first ingredient is 100% organically grown ‘whole of the wheat’ flour stone ground. And again, it only takes a few ingredients to make these gems. Ak Mak states, “ The organically grown kernel of wheat is ground, then all of the ground whole wheat is blended into a complete whole wheat flour, nothing added, nothing removed.” Just love it!
3. Ryvita Crispbreads and Ryvita Wholegrain Crackerbread: The crispbreads, made of whole rye, are adored for their variety of flavors—from sweet onion to original to pumpkin seeds and oats. And Ryvita’s wholegrain crackerbread, made of wholegrain wheat flour, is infamous for its versatility and relatively low calories, 20 calories per slice. To add some jazz, check out Ryvita’s topping list to take your crackers to a whole new level.
4. Mary’s Gone Crackers: These are simply delish. When asking, “What’s your favorite healthy cracker?” I received numerous responses from Twitter saying, “Hands down, Mary’s Gone Crackers.” And rightfully so! These delights are wheat-free, gluten-free and organic. They’re made of organic whole grain brown rice, organic quinoa, organic flax seeds and organic brown sesame seeds, with no added fat … how can you go wrong?
5. Dr. Kracker: These organic crackers come in eight different flavors and reportedly, “burst with texture, character, and gusto!” I’m not gonna lie, I’ve never had these crackers, but after checking their nutrition stats and hearing their rave reviews from you, how could I not? Plus, who doesn’t want to eat a cracker bursting with gusto?  Go Dr. Kracker!

Top 5 Sweaty Workout DVDs

1. Jillian Michaels: No More Trouble Zones: My favorite weight video of all time. No question.
2. Jillian Michaels: Yoga Meltdown: My newest craze. It’s unlike any other yoga I’ve done. It’s more of a yoga fusion, so if you’re not into power yoga, you may not dig it. There are two 30 minute workouts. I’ll do the whole thing to get a real good workout in.
3. Jillian Michaels: Banish Fat Boost Metabolism: Let’s just say get ready for some huffing and puffing. A good cardio sweat sesh using only your body weight.
4. Cindy Crawford: The Next Challenge Workout: An oldie, but definitely a workout goodie. Great mix of weight routines with just a hint of cardio. You’ll be sore.
5. Steve Maresca: Rock Hard Body Extreme: A fun cardio video that utilizes a medicine ball. Some of these moves I had never done before, so the video keeps you on your toes and engages. Plus, you feel like you got in a really good workout, which I find difficult to do with most cardio videos. Currently, it’s available for free on Exercise TV, if you have On Demand with Comcast.

Happy Healthifying!

What’s your favorite cracker?

What workout dvd to you get your workout on with?

There’s nothing better than celebrating summer with a grill—and good company, of course! I love the family atmosphere, wide array of grillable healthy eats, and the crisp yet hearty taste, which embodies just a hint of smokiness that radiates from your grilled-up goodnesses! However, I am in no way a “grill master.” I am more of a “grill novice,” so to speak. Regardless, my end products still delight the tastebuds! Not because I have special tricks, but because you can’t really mess up good food on a grill (unless you forget to take it off of course!). To me, the grill enhances the aromas, flavors, and colors of the food you nosh.

Yet, I wouldn’t be grilling meat, poultry, or seafood daily because there are increased health risks, specifically the risk of cancer, associated with it, so keep the grilled meat and such for special occasions. But, don’t fret there are ways to reduce your risk, such as limiting red meat, marinating, grilling at lower temps, and cleaning your grill before cooking (check out the articles at the end of this post for more info). Plus, when it comes to veggies and fruit, you’re in the clear—no risk there. So load that grill with fruit and veggies! Sorry, I don’t mean to be a downer, but I simply can’t not give you all the grilling 411.

But now, on to my grilling adventure!

My Grilling Greatness

The grilled pineapple! Simply chunk-up that pineapple, place on the grill, flip, cook til you see nice grill marks, and enjoy! Grilled pineapple is super sweet and will satisfy any hankering for something sweet healthfully! Honestly, it was my first time grilling pineapple … and now I think I’m addicted!

I’m a sucker for prawns or shrimp, and my favorite way to enjoy them is grilled. I simply marinated these delicacies in reduced-sodium soy sauce, garlic, and some seafood seasoning flakes for an hour. Then, I set them on the grill, flipped them when they became pink, and took them off the grill once they started to curl. YUM!

Asparagus! I’m not a fan of sautéed asparagus, but boy do I love this veggie grilled. Olive oil, salt, pepper, and garlic made them a tastebud wonder. These seasonings were added just before placing on the grill. Once the asparagus started to get a lil’ roasty (i.e. you could see some blackening), which happens after about 5 minutes, take them off the grill.

The corn was the most “advanced” culinary creation during this grilling feast. First, you wrap it up, as shown above, in foil with the husk still on. Then, place it on the grill for 30 minutes, turning it every 10 minutes.

After 30 minutes, you have the final product!!! Cooked, sweet, grilled corn. Note: white corn is typically sweeter than yellow.

The final dish—grilled prawns, corn, asparagus, and pineapple—so good! And yes, I definitely had seconds on the grilled pineapple! Absolutely fantastic! So all you almost “grill masters,” as you can see, grilling is pretty easy peasy, well at least my form of grilling! Regardless, no matter how you get your grill on, don’t forget to load that plate with fruits and veggies!!! And just a note, grilled peaches and pear are also awesome … and beets—oh the possibilities!

In Other News…

I finally have my services website up and running! You can take a peek at http://nutritionwithcorinne.com/

AND …I  started a facebook fan page that will keep you up-to-date with GGB and my nutrition site! If you’re feeling the nutrition love Check. It. Out HERE

Thanks so much for reading! I truly value your readership, time, and support of GGB! Hope you’re having a lovely week!

As always…

Happy Healthifying!

P.S. For more grilling info, check out the below:

• Grilling Tips for a Healthier BBQ Season by Whole Story
• 10 Healthy Ideas for a Lean BBQ Season via WebMD
• Your Guide to Healthy Grilling via WebMD
• Grill Your Salad? by AICR
• The Grilling Question by AICR

I finished up packing in Boston (excuse my mess!)…

And started anew in San Fran!

AND my welcoming began with this apron in the San Fran airport!

I mean really? A grape greeting?!?! It couldn’t have been a bigger sign that I made the right move … literally (Ha-ha!).

Now for My Neighborhood Obsession (one of them at least … beyond the amazing farmer markets!)

Fresh Organics Inc.!

I love this little market for its all-organic produce and emphasis on local foods. Plus, it’s literally only blocks away … so when I can’t hit up a farmer’s market for fruits and veggies … I can simply pop on down the block and enter into this world of magical, gorgeous, healthifying eats! A little cheesy I know, but I’m just really excited! What can I say? Fresh organic produce simply puts extra pep into my step … and cooking!

Some Awesome Foodie Finds

LOOK—Romano beans! My favorite! They’re very difficult to find, at least they were for me in Boston. These delicious Romanos, which may also be referred to as “Italian flat beans,” are fabulous steamed with garlic, olive oil, and a pinch of salt—YUM!

Got greens anyone?

Tomato lovers rejoice with these baby cherry tomatoes!

Score! Oyster mushrooms! I have an extreme mushroom passion and these are my favorite! I dig them sautéed in a lil’ light soy sauce and olive oil.

Some Baby Bellas—I adore these roasted—but oyster mushrooms still top my mushroom list

A Salad Creation

My take on salads is that they’re your oyster! Load ‘em up with all your faves! Just be sure to go heavy on the veggies and fruit (if you’re filling adventurous!) and light or nil on the creamy dressings, mountains of croutons, and coatings of cheeses. And most importantly, have fun with salads! You really can add whatever you want. This thinking out of the box will keep salads a fun, go-to staple in your home. And, if you have kids, allowing them to choose between their desired veggies or to help out with the shredding of lettuce, mixing of dressing, or chopping of veggies (if they’re old enough of course and perhaps supervised), salads can become a child-friendly favorite too.

Ingredient Highlights

Beets and a turnip! Now, there was some debate whether the white globe was a turnip or a rutabaga (a turnip cousin). I believe it’s a turnip, but if you happen to know for certain, please let me know!

The Baby Bellas!

Chopped beets and turnip!

Next Steps

I diced-up the turnip and beets and set them on foil to place in the oven, since I’m still waiting on my cookware amongst other things to arrive from Boston … Hopefully, all the stuff will come in less than a week! I need my cooking gizmos and warm clothing! I wasn’t thinking when I packed my carry-on luggage and forgot how chilly SF can be in the summer! But, it’s good to know that in a bind with no cooking pans, foil can work—just double-layer it. This will help keep the foil from breaking due to the weight of the veggies. I always make a lot, so I can eat them the next day for lunch.

I also chopped up the Baby Bellas and gave them the same “foil treatment.” Then, I added a touch of sea salt and olive oil cooking spray and baked them in the oven at 375 degrees Fahrenheit for an hour or until tender with a fork. Note, I didn’t remove the skin from the turnip, but I would the next time I made this combo, simply because I didn’t dig the taste. But, that’s a matter of personal tastebud choice

When the veggies (beets, mushrooms, and the turnip) were done roasting, I topped them on Romaine lettuce, added some diced celery, sliced cucumbers, and shredded, imported Parmesan cheese (mmm…mmm…good!), AND the final touch—Girard’s Light Champagne Dressing.

My Nana introduced me to Girard’s Light Champagne years ago. Ever since, it’s been my favorite dressing. And I never found it in Boston. Thinking back, I should’ve ordered it online (yes, it’s that good)! Oh well … now I’ve got my hands on it!

Viola!

An almost all-organic salad (minus the salad dressing and imported parm) filled with roasted beets, turnips, and Baby Bellas, sliced and diced celery and cucumber, and shredded Parmesan cheese! Delicious. Healthy. Fiberful. And brimming with nutrients! For an added protein-filling punch, add beans, tofu, grilled seafood, meat, or poultry. Enjoy!

Happy Healthifying!

What are your favorite salad toppings?

Anywho, without further delay—Ms. Laura Elizabeth Hunter! Enjoy! See you next week!

___________________________

There are many ways that you can describe me. I’ll give you two easy ones; I have an aspiring career in the fields of public health & nutrition, as well as what we shall describe as “vivacious enthusiasm” for one of the National Hockey League’s (NHL) teams’, The Washington Capitals. I’m a pretty big fan of the sport of hockey in general and I first started to love and “rock the red” during my undergrad years at American University, located in Washington, DC. I didn’t think I would be praising any team BUT the Caps for victoriously exhibiting the art of “nutritious refueling” by drinking carb-packed beer out of the Stanley Cup. Unfortunately, dreams of that post died with the Cap’s gut-wrenching 1^st round Stanley Cup play-offs elimination to the Montreal Canadiens.

In the end, the NHL’s top honors this season went to The Chicago Blackhawks after a 4:3 victory over the Philadelphia Flyers in game 6 of the final series of the play-offs. While I eventually jumped on the Hawk’s bandwagon during finals & jammed to their goal-scoring theme song, Chelsea Dagger, as the team hoisted the cup, my thoughts on their victory are best described as bittersweet. Fortunately, I found some “Comfort Food for the Capital’s Soul” in my own line of study.

http://twitpic.com/1vfs8d

The Blackhawk’s had super D-fender on their side.

Of course, I’m referring to an already well known all star in the game of nutrition; Vitamin D.

Recently, I came across a statement put out by the executive director of the the Vitamin D Council , Dr. John Jacob Cannell, citing the Chicago Blackhawks as “The First Vitamin D team in Modern Professional Sports History,”which was released slightly before the Blackhawk’s won the Stanley Cup. Linked to the article was a review of research by Cannell explaining the relationship between having adequate Vitamin D levels and enhanced athletic performance. Apparently, the Blackhawks’ team doctors exhibited stellar use of nutrition detective work and diagnostics after supplementing players with 5,000 IU***(International Units) of Vitamin D per day after blood tests revealed that the entire team was deficient in the crucial micronutrient. Whether or not an individual is deficient in the blood is determined by the amount of 25-hydroxyvitamin D (25(OH)D), the major circulating form of vitamin D. Symptoms of deficiency are now thought by some researchers to manifest at blood levels below 50 ng/dL , while  sufficient blood levels were once thought to be between 10-40 ng/dL.

According to Harvard’s School of Public Health, “The Institute of Medicine’s recommended intake of vitamin D is 200 IU up to age 50, 400 IU between the ages of 51 and 70, and 600 IU after age 70. [This] recommendation is under review and will likely increase, since strong evidence shows optimal intakes are much higher, at least 1,000-2,000 IU for those over age 2.” For the Blackhawks, 5,000 IU was chosen as the appropriate amount of supplementation because they were deficient and research suggests that consuming up to this level is optimal for promoting health and increasing athletic performance.

Great work, Blackhawks, for being on the cutting edge of nutrition and scientific research!

Vitamin D levels are determined by food intake (good sources include: fortified milk, eggs, & mushrooms; oily fish), sun exposure, and supplements. Cannell cites that athletes are at particular risk for deficiency due to prolonged amounts of time spent indoor arenas. It doesn’t take a genius to come to the conclusion that ice and sunlight don’t mix, thus making Vitamin D deficiency particularly a concern for hockey players (just think of Capitals’ star defenseman Mike Green and & that Geico commercial …he was on the ice the WHOLE TIME).

Vitamins D has been traditionally viewed as calcium’s tag-team partner in the process of bone mineralization. It is now seen as being a power player in promoting health beyond the bones. New lines of evidence that suggest that vitamin D plays a role as an anti-carcinogen, aids the body in fighting infections, stimulates wound healing, bolsters the immune system, hinders cognitive degeneration, and promotes cardiovascular health. These are all things you want to run smoothly, especially when your job description includes hooking, slashing, body-checking, penalty kills, and (my personal favorite) dropping the gloves & fisticuffs (hey, it’s in the name…).

Going into D—Deeper

Let’s get further into the why the Blackhawk’s newly acquired man on D-fense was possibly so critical to this season’s victory.

Cannell has reviewed much of the new lines of evidence suggesting that maintenance of the suggested vitamin D levels is crucial for enhancing athletic performance and keeping players on top of their game. In short, this is due to Vitamin D’s reported ability to:

-Increase speed

-Improve balance

-Improve a reaction time

-Increase both muscle mass & strength

-Promote the treatment & prevention of chronic neuromuscular injuries

I myself have never hit the ice in a hockey game (the results would be terrifying), but my panel of hockey expertise agreed with me that these are all crucial to the sport that requires incredible amounts of endurance, precision, power, and agility. Cannell credits Vitamin D’s role in athletic performance due to the fact that it acts as a natural steroid hormone (no, not THOSE steroids) in the body, known as a secosteroid, which functions similarly to the sex hormone testosterone in the body in terms of promoting wrought muscle mass, raging manliness, and the bane of feminine existence (but I have to give both +’s & –’s to both “steroid hormones.”)

In conclusion

I am impressed by the Chicago Blackhawks’ supposed use of an unconventional approach to improving athletic performance based on evidence that the team was deficient in a vitamin that is both critical to health as well as athletic performance. Do I think it’s the only reason the Blackhawk’s success this season? Absolutely not; but I study public health and nutrition, so this is the only one I can actually understand. Cannell states himself that athletic performance depends on “innate ability, training, and dedication,” and I’m pretty sure both players and coaches of the NHL more or less have that covered. But the discussed benefits of having good vitamin D levels might just give a hockey team that extra boost in regard to charging the net, turning a goalie into a brick wall, improving the efficiency of shots on goal, boosting bone crunching & blood spillage, amping up the power-play, and OF COURSE STRIKING FEAR IN THE HEART OF THE OPPONENT!

Did I forget to mention riotous playoff beards & mullet growth?…oh that too;)

Just for fun: If you had to pick one of the following foods to get all of your Vitamin D from, which would it be? Cod liver oil, mushrooms, or salmon???

Check out The ODS’s Fact Sheet OR Harvard’s Nutrition Source for more info on Vitamin D

***Please note that even though the Blackhawks took 5,000 IU of Vitamin D, I am not implying that you should lace up your skates and do the same. We have safety issues to consider here! In extremely high doses, hundreds of thousands of IUs or more, Vitamin D can be toxic. You must talk with your doctor before increasing consumption of Vitamin D.” For the average adult, new research suggests that optimal intake is much higher than the DRIs. According to Harvard’s School of Public Health, “taking up to 2,000 IU per day as a supplement is safe. Some people may need 3,000 or 4,000 IU per day for adequate blood levels, particularly if they have darker skin, spend winters at higher latitudes (such as the northern U.S.), or have little exposure to direct sunlight. If you fall into one of these groups, ask your doctor to order a vitamin D blood test.”***

Laura is extremely thankful to Corinne for giving her the opportunity to guest post on Green Grapes Blogs, one of her favorite nutrition blogs! Laura entered the blogosphere herself last year as a guest-blogger for Elite Nutrition DC. She is a 2009 graduate of Washington, DC’s American University and returned home to New York’s Capital Region this year to pursue a Masters in Public Health & Dietetic Studies. Laura would like to focus her studies on food toxicology and safety, but she also has a personal interest in sports & performance nutrition. She is a passionate advocate for the National Eating Disorder’s Association and shared her story and insights on improving body image for the first time this year as a featured speaker for events in honor of 2010’s NEDA’s Awareness Week. Aside from promoting health & watching hockey games (interchangeable, right? lol), Laura loves spending time with her friends, family, flashcards, and the occasional glass of red wine. She is an avid art, opera, shopping, fitness, food, history, and travel enthusiast.

If you have any questions or comments, you can reach Laura at lauraelizabeth.hunter@gmail.com

Hence, the below video, Onslaught, from Dove’s Campaign for Real Beauty. I just LoVe the message of this video! I came across it today on YouTube and had to share. Even though it’s a few years old, the message is still relevant. So, if you haven’t seen it, push play!

Happy Healthifying!

What’s the most disturbing thing to you in the video?

Mine=the unneeded surgeries and the fact that we need ads like this!

But, rock on Dove, you’re awesome!

The Speakers

My Question

Well, I couldn’t just attend a press conference, I had to ask a question! Thus, I asked Dr. Katz the following

Which do you think plays a larger role in changing our nations health as a whole: changing the food supply or changing peoples’ behaviors and food habits, so they pick healthier options, and in turn, perhaps changing the food supply?

Now, being a newbie at a press conference and in total awe that Dr. Katz was answering my question (yay!), neither did I think to bring a recorder, nor could I keep up with Dr. Katz’s words on my laptop. This man is such an eloquent and brilliant speaker that honestly, you get lost in his words. Regardless, I got the main points down (I do have some cred here!).

Basically, Dr. Katz noted that there’s a tendency to blame the food supply, but that there’s not a shred of evidence that we, as individuals, have any less impact on our health. He said, “The more challenging question is how to change the food supply … If we can change demand, so that the only foods people put in their mouths are healthy, then we can change the food supply.” He then referenced the Atkins craze—how when low-carb was all the rage grocery stores and food manufacturers started altering current products, adding new ones, and promoting foods to match the low-carb demand. Hence, supply, directly followed demand. Dr. Katz concluded with, “ Ultimately, yes, environment influences food supply, but a change in the food supply will require a change in demand.” So folks—start demanding!

Cool Notes

Dr. Clemens, member of the USDA 2010 Dietary Guidelines Advisory Committee, spoke on Weighing the Evidence for Health. As the rest of the conference stressed, Dr. Clemens noted how there is clear evidence that a plant-based or vegetarian diet is VERY health promoting. Folks just need to assure they’re “getting in” enough nutrients that may be lacking here, such as B12, calcium, and Vitamin D. And that they’re actually eating a plant-based diet. For example, cookies, cheetos, and ice cream are all meat-free items, but they are not plant based.

Dr. Clemens also provided the following info:

Consumers’ Reasons for Making Health Changes

• Increased overall well-being
• Increased physical health
• To lose weight
• Because of a specific health condition
• To maintain weight

How Did People Seek to Make Changes

• Change in types of food eaten
• Change in amount of food eaten
• Change in how often one eats
• Change or use of dietary supplements

What Impacts What People Purchase? In order of most influence to least influence

• Taste
• Price
• Healthfulness
• Convenience

Q: What’s new here?

A: Taste still carries the most influence on what people purchase, but price is at an all time high.

Then, There was a Stretch Break

We had a 15 minute stretch break and in this time fitness guru, Petra Kolbra had us bobbin’ and swayin’ and “opening up our hearts.” P.S. I’ve never met a woman so energetic. Petra’s awesome.

Mini-squats!

Elizabeth and I after the stretch break! Note—don’t do any sort of squatting in heels. Not like I fell or anything …

“Mindless Eating” Guru, Brian Wansink, PhD, at Stage

From left to right, Jess, Elizabeth, Dr. Wansink, Janel and me at the Media Reception for FFYWL

Dr. Wansink was up to bat next and shared some interesting insights on how people eat with their eyes rather than their stomachs. His talk was absolutely fantastic and hilarious! He’s a wonderful speaker. Although I can’t give you the full run-down of his talk, I can share with you some fascinating research points and tips for everyday mindless-eating prevention.

• Use tall narrow glasses instead of wide tumblers for calorie-containing drinks (i.e. alcohol-containing drinks, juice, etc.). Tall glasses make you think you’re getting more than you really are, even if it is the same amount as in the tumbler, so you’re satisfied with less.
• Fill your plate with salads and veggies first. The first thing you serve yourself typically covers 60% of your plate.
• Americans need to get back on internal eating cues. In one study, he asked French diners, “How do you know when you’re done eating dinner?” They responded, “When I’m full or when food no longer tastes good.” Then, Americans in Chicago were asked the same question. Their responses were, “When the food on my plate is gone, when everyone else is finished, or when the TV show is over.”
• How much you eat depends on more than just food. In one of Dr. Wansink’s studies, people who used a 10-inch salad plate instead of a dinner plate lost 1.97 pounds/month. Those who only ate in the kitchen or dining room lost 1.58 pounds/month. Those who ate oatmeal as a breakfast alternative gained 0.83 pounds/month. WHY???!!! Because they didn’t like oatmeal and ended up adding lots of sugar or toppings to it and/or felt as if they had a good breakfast, so they could reward themselves later (i.e. eat a donut. etc.).
• Small changes are where to begin. Picking one small habit to change, committing to it for a month, and then choosing another goal works best. It keeps things fresh. Variety is key.
• The belief that knowledge is power is not good enough. It’s easier to change someone’s environment than someone’s mind.

If you haven’t read Mindless Eating, you must! It’s a wonderful read on why we eat more than we think we do. But, until you read it, check out this article from the Nutrition Action Health Letter (March 2004) for more information on Dr. Wansink’s research. And visit Mindless Eating for more info.

The Finale

Then, it came to an end! One last group pic before we all went our separate ways. A great ending to a fabulous symposium!

Happy Healthifying!

Have you read Mindless Eating? If so, what did you think?

P.S. I’m in the process of packing and sorting through my stuff before the big cross-country move from Boston to San Fran and boy did I forget about how draining it is! But, it’s coming along

The line-up of speakers to inspire (and trust me they did) included renowned health professionals and health innovators: Dr. Mehmet Oz, MD, FACS, MBA, cardiac surgeon, author, and host of The Dr. Oz Show ; the first ever Chief Wellness Officer at any major academic medical center and co-author of the YOU book series with Dr. Oz, Dr. Michael Roizen, MD, of the Cleveland Clinic; Dr. David Katz,MD, MPH, FACPM, FACP, an internationally renowned authority on nutrition, weight management, and the prevention of chronic disease, and a recognized leader in integrative medicine and patient-centered care; The “Mindless Eating” guru Dr. Brian Wansink, Ph.D;  Best-selling cookbook author and nutrition promoter, Mollie Katzen; Jamie Lauren, former Top Chef contestant and Executive Chef at Absinthe in San Francisco, and award-winning chef Rocco DiSpirito!

Before the Inspiration

However, before the talks began, there was a little fun to be had and some health to be discovered. Willing attendees had their blood pressure read, Body Mass Index (BMI) revealed, and the chance to visit some booths from some of the best of the best in the food world:  The Wild Blueberry Association of North America, USA Pears, the California Walnut Commission, and USA Dry Peas, Lentils, and Chickpeas. Representatives of HealthCorps were also present. I had never heard of HealthCorps before—and the work the organization does is phenomenal. HealthCorps was founded by Dr. Oz and is dedicated to empowering students and communities to become agents of change and take charge of their health. It’s simply fabulous!

NOW—a little taste of the event!

This pic doesn’t even come close to portraying how many were clamoring to get in! Awesome to see SO MANY folks dedicated to their health!

The California Walnut Commission. The beige ovals in front of the bowl were stress balls in the shape of walnuts!

USA Pears was giving away these fabulous pear packers, so you can make your pears portable and unbruisable! Love it!

This is one of the activities that HealthCorps does with the kids and teens in their program. Only the ingredients were on the outside of the bag, and you had to guess what food it was! Some results were shocking…read labels folks, even if the food is marketed as healthy!

The Wild Blueberry Association of North America gave samples of guess what—-wild blueberries! They were delish!

Lindsey and I in front of the USA Dry Peas, Lentils, and Chickpeas stand!

At the USA Dry Peas, Lentils, and Chickpeas stand, they were showcasing various items and one was green pea flakes! I’d never heard of them! Have you? Anywho, apparently they’re the new hot craze in the cooking world. One hot use is to use them in place of bread crumbs, or any flour, to coat fish. Sounds good to me!

Getting Ready for Dr. Oz

We all sat in anticipation and stared at the stage for America’s DOC himself to begin his talk, America’s Wellness Tipping Point!

AND THEN … he came on!!!

Key Points from Dr. Oz

• YOU are in charge. What you do now makes a difference in your health. You have the power to control over 70% of how well and long you live.
• Plants win. Eat a whole food, plant-based diet that is high in fiber. Think foods that come from the ground: fruits, vegetables, whole grains, nuts and seeds, and lentils. Basically, you should be able to recognize where your food comes from.
• Start right & don’t “starve.” Always eat a breakfast that is high in fiber with some protein, “so you’re not foraging” for food constantly later in the day. And don’t let yourself get to the point of a growling, starving stomach. You’ll likely overeat at the next meal and it will negatively affect “the biology of blubber.” Slipping into starvation mode makes your body want to store fat.
• Watch your waist. It is not obesity that kills, but waist size. A high waist size is a strong predictor of heart disease, diabetes, cardiovascular disease, a fatty liver, and other negative health consequences. A healthy waist size should be less than or equal to half of your height.
• Develop and keep healthy habits. Most people who are thin have learned simple healthy habits and have continued them throughout their life, i.e. playing outside with their kids or jogging instead of watching TV.
• 5 MUST-dos to change your health. 1) Control your blood pressure; 2) Banish cigarettes; 3) Exercise 30 minutes a day; 4) Eat a healthy diet that you love because if you don’t love it, you won’t eat the healthy fare; 5) Control stress.

Happy Healthifying!

Which exhibit would have been your 1st go-to?

What’s your favorite Dr. Oz message?

In less than one week I’ll be at the 2010 Food for your Whole Life Health Symposium blogging and tweeting away info from some of the best of the best in the fitness, health, and nutrition world (including Dr. Oz!). Check out the fabulous speakers here. Stay tuned by checking-in on GGB and following me on Twitter along with my media-bloggin’ gal pals: Janel at Eat Well with Janel, Jess at a A Fete for Food, Elizabeth at Don’t White Sugar-Coat It, and Lindsey at Healthy Blog Snack.

But, until June 6th, you’ll have to suffice with my posts Below is this weeks post for the Symposium … written by yours truly. You can read more of the Symposium’s blog posts here. Enjoy!

We’re constantly reminded of what we need to do to be better, fix the problem, or undue any “wrongs.” But, what if you could go back in time—even for a little—and do something just a tad differently to change that one oh-how-I-wish-I-could-have-done-this-differently life moment because things would have been just that much better. Perhaps, you wish you would have taken that job, made that move, or spoke up to that special someone. Whatever it is—each of us has a wish-I-would-have moment.

Yet, when it comes to your health, there are certain things you can start doing RIGHT NOW so you never have to look back and regret. We have seen the future and know what will help keep your bod in top-notch shape—and it all starts with proper nutrition.

Nutrition is powerful, and when you seek the best of the best for your bod, you have the power to help prevent some chronic diseases, such as stroke, heart disease, cardiovascular disease, obesity, osteoporosis, and some cancers. So, the real question is whether you’ve got the will to make these changes NOW to prevent problems later.

Some Answers:

• Glorify fruits and veggies: Make produce the main focus of your daily eats. This mantra is mentioned all the time, but there’s a reason for it—fruits and veggies are easy on the waistline, and are chock-full of vitamins, minerals, antioxidants, and other health-friendly micronutrients that help keep you free of disease.
• “Hug” those heart-healthy fats: Amp up your intake of mono- and poly-unsaturated fats to keep your heart health in-check. Healthy monos are found in olive and canola oil, sesame oil, avocado, and many other nuts and seeds. Polys include the essential heart-friendly fatty acid, omega-3, and are found in fatty fish such as salmon, mackerel, herring and trout. Other sources include walnuts and sunflower seeds and flaxseeds.
• Fill up on fiber: Foods like brown rice, whole-grain bread, oatmeal, popcorn, broccoli, sweet potatoes, beans, blackberries, strawberries—basically, foods from plants are a fabulous source of fiber that can help you achieve your goal of 20 to 30 grams of fiber per day (with men towards the higher end of the spectrum). Getting in your daily dose of fiber has shown to help reduce the risk of developing heart disease, type 2 diabetes, diverticulitis (inflammation of the intestine), and constipation. Plus, as my mentor, Joan Salge Blake, MS, RD, LDN would say, “Fiber helps fill you up, before it fills you out,” always a positive!
• Watch the added sugars and sodium: Limit processed packaged foods, the biggest sugar and sodium hitters, and opt for foods that you can actually recognize. When you choose foods in their whole form compared to processed form, you’re automatically—and drastically—reducing the sodium and sugar content of the foods you put in your bod. This allows your heart to work more efficiently and you to take in more essential nutrients. For example, choose low-fat cheese and strawberries instead of Cheetos® and a strawberry Fruit Roll-Up®.
• Go light on protein and dairy: Choose lean turkey, ham, seafood, and skinless chicken and trim any excess fat. Also, make sure to stick with lean cuts of beef—round steaks and roasts. If you can, opt for grass-fed meat too. It’s lower in total and saturated fat, slightly higher in omega-3s, and higher than grain-fed and finished meat in vitamin A and E—antioxidants that help prevent disease. And don’t forget about beans and lentils. They’re fabulous sources of fiber and protein that will help you stay fuller longer. When you can, replace meat with beans to increase fiber, decrease fat, and still get in satisfying, muscle-promoting protein. When it comes to dairy, pick low or non-fat goods. This way you’ll keep your heart and waistline in shape and give those bones the calcium and vitamin D they need to stay strong.

Happy Healthifying!

What’s something you do to “amp up” your health?

Women’s Health (one of my most beloved mags) contributor Dr. Keri Peterson discusses which in fact plays a larger role in these health conditions. Just watch the below video  from the Today Show for the 411. I saw this segment the other day and just had to share. It’s a goodie!

Visit msnbc.com for breaking news, world news, and news about the economy

On June 5th, I’ll be busing my way on over to New York City to provide media blog coverage for the 2010 Food for your Whole Life Health Symposium. And on June 6th, I’ll be listening to some of the best of the best in the fitness, health, and nutrition world (including Dr. Oz!). Check out the speakers here. Uh … can I say FABULOUS!?! I absolutely can’t wait! But, in the meantime, I’ve been blogging away and this week’s post for the Symposium (as seen below) was written by yours truly. You can read up more of the Symposium’s blog posts here.

Stress. Somehow the word alone creates tension. Yet not all stress is bad. Keep in mind that stress is a normal physiological reaction that allows us to meet the demands of our daily grind—pushing us to accomplish tasks and increase productivity. Think about all those deadlines, meetings, and presentations that you have going on. Would you be able to get them done just as fast without that extra added push of stress? For most of us, the answer is no.

However, when stress no longer motivates, but begins to “weigh you down”—the fine line between healthy and unhealthy stress has been crossed. If not properly managed, stress will begin to take a toll on your health. You may exhibit physical symptoms (i.e., fatigue, nausea, and insomnia); mental symptoms (i.e., poor concentration, burnout, and restlessness); social and emotional symptoms (i.e., isolation, anxiety, and feeling insecure), and/or behavioral symptoms (i.e., overeating, undereating, and relationship conflicts).

Know that stress is subjective. Everyone reacts to stress differently and has their own sources of stress called stressors. Your stressors may actually lessen the impact of another person’s stressors. Despite there being different symptoms and sources of stress for each of us, we all have one thing in common—the need to learn how to manage stress.

In order to decrease the negative effects of stress on our bodies and minds, we need to first pinpoint what exactly is stressing us out. Maybe it’s a fear of public speaking, deadlines, or problematic relationships. Or perhaps it’s heights, exams, or a big life change. Take time to identify your stressor. Next, determine what you can do to make whatever your stressor is stress you out less. For example, if you find making your lunch in the hectic AM is tacking on unneeded stress, make your lunch the night before. If a presentation is stressing you out because you have yet to start it, map out your plan of attack and get the ball rolling. Simply identify, plan, and attack.

Until you uncover your stressors and create a plan of attack, below are some practical tips to help you destress your day-to-day.

• Sweat it out. The endorphins from your feel-good workout will boost your mood and so will the feeling of accomplishment from a tough sweat session.
• Eat healthfully. Amp up your fruit, veggie, and whole grain intake. You’ll find that when you’re eating well, you’ll feel better, be more energized, and have an improved sense of well-being.
• Learn to say “no.” Sometimes the focus needs to be on you and not on what you “have to do.” Don’t forget that you need personal time too.
• Keep a journal. Simply writing down how you feel can be a fantastic release, and you may come to find that through journaling lies your answer of exactly what it is that you need to do to live more “stress-free.”
• Take a deep breath. In times of immediate stress, instantly calm yourself by taking a deep breath in while counting to 10, hold that same breath for 10 seconds, and exhale for 10 seconds. This tool serves as an instant destressor.
• Communicate. Talk out your feelings with your friends and family, or a counselor. Sometimes we just need someone to listen.

Happy Healthifying!

How do you destress?

P.S. I’ve updated my blog! Hope you like the new do !!! I have much more work to do though…I switched from WordPress.com to WordPress.org, and I’m super happy I did with all the new options I have. However, let’s just say that writing this post came in handy. In between GoDaddy support calls (they’re now my new best friends … j/k) and momentary pauses where I thought I deleted my entire blog (this happened multiple times…), point number 5—the “deep breath” tool—came in handy…