Category Archives: Nutrition

“The Last Anti-fat Crusaders” by The Wall Street Journal


The low-fat-diet regimen is turning out to be based on bad science, but the USDA has been slow to catch on.

By Nina Teicholz
Oct. 28, 2014 6:56 p.m. ET

“The top scientist guiding the U.S. government’s nutrition recommendations made an admission last month that would surprise most Americans. Low-fat diets, Alice Lichtenstein said, are “probably not a good idea.” It was a rare public acknowledgment conceding the failure of the basic principle behind 35 years of official American nutrition advice.
Yet the experts now designing the next set of dietary recommendations remain mired in the same anti-fat bias and soft science that brought us the low-fat diet in the first place. This is causing them to ignore a large body of rigorous scientific evidence that represents our best hope in fighting the epidemics of obesity, diabetes and heart disease.
The Dietary Guidelines for Americans—jointly published by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (HHS) every five years—have had a profound influence on the foods Americans produce and consume. Since 1980, they have urged us to cut back on fat, especially the saturated kind found mainly in animal foods such as red meat, butter and cheese. Instead, Americans were told that 60% of their calories should come from carbohydrate-rich foods like pasta, bread, fruit and potatoes. And on the whole, we have dutifully complied.
By the turn of the millennium, however, clinical trials funded by the National Institutes of Health (NIH) were showing that a low-fat regime neither improved our health nor slimmed our waistlines. Consequently, in 2000 the Dietary Guidelines committee started to tiptoe away from the low-fat diet, and by 2010 its members had backed off any mention of limits on total fat.
Yet most Americans are still actively trying to avoid fat, according to a recent Gallup poll. They are not aware of the USDA’s crucial about-face because the agency hasn’t publicized the changes. Perhaps it did not want to be held responsible for the consequences of a quarter-century of misguided advice, especially since many experts now believe the increase in carbohydrates that authorities recommended has contributed to our obesity and diabetes epidemics.
Such a humbling reversal should have led the expert committee preparing the 2015 Dietary Guidelines, which holds its next-to-last public meeting Nov. 6-7, to fundamentally rethink the anti-fat dogma. But instead it has focused its anti-fat ire exclusively on saturated fats. Recent guidelines have steadily ratcheted down the allowable amount of these fats in the diet to 7% of calories “or less,” which is the lowest level the government has ever advised—and one that has rarely, if ever, been documented in healthy human populations.
The most current and rigorous science on saturated fat is moving in the opposite direction from the USDA committee. A landmark meta-analysis of all the available evidence, conducted this year by scientists at Cambridge and Harvard, among others, and published in the Annals of Internal Medicine, concluded that saturated fats could not, after all, be said to cause heart disease. While saturated fats moderately raise “bad” LDL-cholesterol, this does not apparently lead to adverse health outcomes such as heart attacks and death. Another meta-analysis, published in the respected American Journal of Clinical Nutrition in 2010, came to the same conclusion. The USDA committee has ignored these findings.
No doubt, accepting them would be another embarrassing reversal for nutrition experts. The USDA, the NIH and the American Heart Association have spent billions trying to prove and promote the idea that saturated fats cause heart disease.
In place of saturated fats, these agencies have counseled Americans to consume ever-larger quantities of unsaturated fats, which are found mainly in soybean and other vegetable oils. Yet a diet high in these oils has been found in clinical trials to lead to worrisome health effects, including higher rates of cancer. And the USDA, which espouses a commitment to finding healthy “dietary patterns” based in history, is now in the paradoxical position of telling Americans to derive most of their fats from these highly processed vegetable oils with virtually no record of consumption in the human diet before 1900.
The most hopeful path lies in a different direction: An enormous trove of research over the past decade has shown that a low-carbohydrate regime consistently outperforms any other diet in improving health. Diabetics, for instance, can most effectively stabilize their blood glucose on a low-carb diet; heart-disease victims are able to raise their “good” HDL cholesterol while lowering their triglycerides. And at least two-dozen well-controlled diet trials, involving thousands of subjects, have shown that limiting carbohydrates leads to greater weight loss than does cutting fat.
The USDA committee’s mandate is to “review the scientific and medical knowledge current at the time.” But despite nine full days of meetings this year, it has yet to meaningfully reckon with any of these studies—which arguably constitute the most promising body of scientific literature on diet and disease in 50 years. Instead, the committee is focusing on new reasons to condemn red meat, such as how its production damages the environment. However, this is a separate scientific question that is outside the USDA’s mandate on health.
Rates of obesity in the U.S. started climbing dramatically right around 1980, the very year in which the Dietary Guidelines were first introduced. More than three decades later, more of the same advice can only be expected to produce similarly dismal health outcomes. And the cost, in human and dollar terms, will continue to be catastrophic.
These are compelling reasons for Congress to ask the USDA and HHS to reconstitute the Dietary Guidelines committee so that its members represent the full range of expert opinion. The committee should then be mandated to fundamentally reassess the Guidelines’ basic assumptions, based on the best and most current science. These measures would give millions of Americans a fighting chance in their battle against obesity, diabetes and heart disease—and at last start to reverse the ill effects of our misguided Dietary Guidelines.”

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A Healthy Teriyaki Sauce

imagesCAV2OT53Hello Friends,
If you are seeking tasty sauces for quick meals and want to avoid high fructose corn syrup (HFCS), tons of sodium and suspect ingredients, I hear your pain. I have been seeking an alternative to my former favorite teriyaki sauce by Kikkoman. I have spent months trying different natural ingredient brands but they either taste weird, are not as yummy or satisfying as the Kikkoman brand and/or cost $6 or more per bottle. I love using teriyaki sauce to make my fried tofu (marinade tofu overnight in teriyaki sauce, then press out the moisture, batter in bread crumbs and pan fry with coconut or grape seed oil. I have missed this quickie dish and others due to my frustrating teriyaki sauce search. God is so good as I finally found a brand with all natural ingredients, lower sodium and it only costs $2.49 per bottle!!!. Harris Teeter’s HT Traders brand Teriyaki Sauce has won the taste, price and simple ingredient test for me and my family. I even used in on some vegan chick strips (Kroger’s Simple Truth Organic brand) for a tasty teriyaki vegetarian chicken meal at church potluck that was a hit (I added steamed broccoli and brown rice to complete the simple dish).

I just found even better news today. Harris Teeter now has this delicious simple sauce on sale buy 1 get 1 free until Tuesday July 2 2013. Oh goodie! 2 bottles for only $2.49. If no Harris Teeter is convenient to you, it is worth the trip to stock up for the future. Did I mention it comes in a light protected GLASS bottles too! I love it!!!

See below for the nutrition facts and ingredients list for these 2 brands below. Note the much lower sodium in the HT Trader’s brand per serving (380mg sodium for a 2 TBSP serving versus 610mg sodium for a 1 TBSP serving of Kikkoman brand). Now who really uses only 1 TBSP teriyaki sauce? Sure the HT Traders brand has more total sugars but they are sourced from sugar and pineapple juice and not HFCS. Let me know how you like it on your favorite dishes.
NOTE: For a soy free and/or gluten free base sauce, try the Coconut Secret Raw Organic Coconut Aminos. You can find it in Co-ops, Whole Foods, EarthFare and online at The price is much lower in stores so don’t be alarmed by the online price; a little goes a long way.

Kikkoman Teriyaki Marinade and Sauce ingredients

HT Traders Teriyaki sauce12.00 oz ingredients
SKU / UPC: 072036704689
Nutrition Facts
Serving Size 2 tbsp
Servings Per Container 12
Amount Per Serving
Calories 50 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Sodium 380mg 16%
Total Carbohydrate 11g 4%
Dietary Fiber -1g 1%
Sugars 10g
Protein 1g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%
Water, Sugar, Soy Sauce (Water, Soybeans, Wheat, Salt), Garlic Puree (Garlic, Water, Citric Acid), Pineapple, Pineapple Juice Concentrate, Ginger, Rice Vinegar, Corn Starch, Sesame Seeds, Tamari Powder (Tamari Sauce [Soybeans, Salt, Wheat], Maltodextrin, Salt), Sesame Oil, Garlic, Onion Powder, Ginger Powder, Xanthan Gum ( Natural Thickener).

*Y.A.A.H = yummy- affordable available-healthy

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Nutrition Class Series for Detox


Spring comes early in the Carolinas! 

We are already blessed with daffodils peeping up to see if it’s time for blooming.
Once the weather warms up it’s time for some Spring Cleansing, external and internal!

 In Ayurvedic and Chinese medicines Spring is associated with the liver and the gall bladder; both of which work together as blood cleansers. They work hard to keep our organs and blood free of toxins. As we move from Winter to Spring it is good to release whatever toxins may be stored in the tissues of our bodies. Spring is the ideal time to shed that winter both external and internal coat.

Acupuncture Healing Center is planning a Nutrition Class to support you in the cleansing process… a spring detox is a perfect way to harmonize your body, mind and spirit! This class will combine information from Oriental Medicine and Ayurvedic Medicine. Participants will be able to choose which path they want to follow.

Please come to our free introductory classes
March 9, 2013 at 2:00 pm

March 17, 2013 at 2:00 pm

 5% discount on classes if you bring a friend!

This course will run for 5 consecutive Saturdays from April 6 until May 4. In the first class you will receive complete instructions for preparing to detox including a shopping list and explaining the options. Subsequent classes will include checking in, ear detox acupuncture, yoga detox poses, breathwork and maintaining a healthy lifestyle. Classes will be taught by Carmela Mager and Vasanta Lidanova.

Causes of toxicity in the body

  • Eating, drinking and breathing numerous pollutants and toxins in our environment
  • Pesticides and preservatives from our foods are stored in the body’s fat and brain for years.

Symptoms of toxicity:

  • Swelling of the body
  • Rashes or itchiness on the body
  • Allergies
  • Headaches
  • Acne
  • Swollen glands
  • Fatigue
  • Weight gain
  • Bloating, gas

Benefits of Detox class:

Weight loss, increase in energy level, clear mind, better digestion, metabolism and lasting knowledge of how to eat for your body type.

Did you know that Acupuncture Healing Center offers:

 Community Clinic
Wednesday 10:00 am to 6:00 pm
Thursday 9:00 am to 6:00 pm
Saturday 9:00 am to 6:00 pm

Yoga Classes with Dana Malaguti
Friday 6 pm
Sunday 10 am

Tai Chi Classes with Mickey Jo Sorrel
Wednesdays, 7:00-8:00 pm
January 16-March 6, 2013
March 13-May 1, 2013

Acupuncture Healing Center
109 Conner Drive,
Bldg III, Suite 103
Chapel Hill, NC 27514

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