Dear Jess, I work in an office setting and several of my co-workers always seem to be coming down with colds and other illnesses. Do you have any suggestions for boosting my immune system to avoid getting sick? Thanks much, BA
The immune system is one of the most amazing systems in the body incorporating several of the body’s most complex mechanisms. This entire system works to protect your from foreign invaders like viruses, bacteria, fungi and other micro-organisms. It is also the immune system’s job to scout out and destroy cancer cells. While most of us are familiar with the consequences of an under-active immune system (frequent colds and infections, increased cancer risk), there is also the other end of the spectrum – over-activity of the immune system - that sets the stage for the body to attack itself and is manifested in diseases like allergies, lupus, multiple sclerosis, and rheumatoid arthritis. Both are important to address.
It is a paradox – a robust immune system supports your good health and, conversely, your good health is essential to supporting your immune system. Read more
Dear Jess, I know soda isn’t a healthy option, but I really enjoy a can of pop each day and so do my kids. If our family is going to drink soda, do you have a recommendation for the “best” soda? Thanks, E.F
Hmmm…this is a tough one to answer. Instead of soda, can I, perhaps, encourage you to try making a gradual shift to sparkling mineral water with a splash of citrus juice?
No, you are not having any of that, are you? Well, making a recommendation regarding the “best” soda (an oxymoron, you realize) to drink on a regular basis seems like I am condoning ingesting a fluid that I don’t really consider food at all. Many people say, “Everything in moderation”, and so a daily “Coke” isn’t such a bad thing. I beg to differ. There is absolutely nothing redeeming about “Coke” or soda, and it, in fact, contains several ingredients that are worth avoiding altogether. To name a few:
• High fructose corn syrup (HFCS).
• Phosphoric acid. This creates the bubbles you expect in a soda, but it can up your for risk of osteoporosis if your phosphoric acid intake is disproportionate to your calcium intake.
• Artificial sweeteners (aspartame, sucralose)
• Artificial colors and flavors
• Preservatives Read more
Dear Jess, Help! Do you have any suggestions for controlling portion sizes? That gets me every time. Thanks, KM
This is a common and serious problem for many Americans. The super-sizing of America over the last few decades has lead to a distorted sense of portion-size. Research shows this increase in portion size is a primary contributor to the rapid rise of obesity in this country. We have developed an erroneous sense of what is a “normal” serving size and we underestimate the number of calories in a large serving. Because of this portion-distortion we eat a lot more than we did 20 or 30 years ago. We are a nation of over-consumers — We shop at Costco and eat at McDonald’s to “get more value for our money”. A commentary in the July 2006 Journal of American Dietetic Association by Drs. Wansink and Van Ittersum entitled “Portion Size Me: Downsizing Our Consumption Norms” cites some interesting statistics: Large packaging in grocery stores has increased 10-fold from 1970 to 2000. Restaurant serving sizes are 250% bigger than regular serving sizes. Our dinnerware has increased by 36% to accommodate these expanding portions. Even the 2006 edition of the Joy of Cooking
You can take a pro-active approach to this problem. Just like any new habit, it takes a bit more time and energy right off the bat. Hang in there and down-sizing portion sizes will be easy.
Here are 10 tips to portion control to get you off on the right track: Read more
Congress is about to vote on a new Farm Bill.
The Farm Bill is a $90 billion dollar collection of laws, policies, and legislation that effects agriculture production, food distribution, and food security. It’s wide-ranging, and governs our entire food system. Congress established the first Farm Bill in 1949 and renews it every 5 years. The current bill, Farm Bill 2002 is about to expire. Farm Bill 2007 will be up before the Congress in just two weeks.
I can almost hear the collective yawn at the words “Farm Bill”. But before you hit the “back” button, keep in mind that the Farm Bill affects everything from what you pay for soft drinks to the future of family farms. Farm subsidies and environmental stewardship are just pieces of the Farm Bill, but important pieces to pay attention to.
Why?
Because they directly affects you, your health, and the health of the environment by determining the quality of food that is available and affordable, and governing the way agricultural land is used. Read more
“The key to fruit and vegetable cooking is a good knife” – Mollie Katzen
And once you’ve decided upon a new knife, and used it even once, you’ll know what Mollie was talking about, and why I so enjoy my kitchen knives. You’ll want to take good care of yours, so that it will stay sharp and last a long time.
Friday I talked a bit about choosing a good kitchen knife. Let me share a few tips for knife care ensuring that your knives last a lifetime:
• Use a honing steel each time before using your knife. A honing “steel” is a 10 to 12 inch metal rod with an abrasive service. Sweep the blade from heel to tip, across the steel at about a 15-20 degree angle, four to five per side. The experts recommend drawing the knife toward the handle (I prefer away from me). Always sweep in the same direction, and never using a “back and forth” motion. The steel doesn’t really sharpen the knife. Rather it “hones” it, removing burrs, nicks, and jags, bringing the blade back into alignment. Richard, our cutlery expert from Friday’s post, shared this link to a short video demonstrating the proper use of the honing steel:
http://www.cooksillustrated.com/videohome.asp?videoid=173#topOfPage
• Use your knife only with wood, plastic, or composite cutting boards; never use metal, stone, or glass. The former “catches” and “absorbs” the blade, thereby reducing the risk of damage or dulling. Read more
Dear Jess, I am starting to choose healthier foods and because of this change, I am eating less prepared packaged foods and taking more time to prepare fresh foods. I think I need to invest in a good knife. Do you have tips or recommendations? Thanks, H.S.
Good for you for making such a big step in creating good health for yourself. Summertime is a wonderful time of year as fresh, local, organic produce is so bountiful. And the one thing that adds to the joy of preparing such delicious produce is a professional, high-quality knife. No other utensil comes close to putting me in the mood for creating a tasty meal, or making me feel more like a professional chef than my favorite knife!
Let me give you a few tips in finding the “right” knife for you. I’ve talked to several people, including a few real experts on cutlery, and gotten their opinions and advice on how to select and care for fine kitchen knives.
The number one consideration when looking for a new kitchen knife is how the knife feels in your hand. The more comfortable and secure the grip, the less tired your hand will be, and the more enjoyment you’ll discover. Having a knife that fits your hand makes all the difference so try out several and see how they feel. Read more
