This is a guest post by Melissa Marek, RD LD

Fiber is an extremely important part of your daily diet. Its best known benefit is its ability to help keep our bowels moving. Eating enough fiber will help prevent constipation. The added benefit is that it also plays a role in protecting against diseases such as diabetes, heart disease and cancer. If that isn’t enough reason to get a daily dose of fiber, it also helps with weight management by helping to keep you fuller longer.

In order to make sure you are getting enough fiber, it helps to understand where it comes from and where you can find it. Fiber comes mainly from plant cell walls, the parts that cannot be digested by the enzymes of the GI tract. For that reason, fiber can be found in plant foods such as fruits, vegetables, and grains.

To best benefit from fiber, the recommended daily amount is 21-25 grams per day for women and 30-38 grams per day for men. This is not a difficult goal to meet, but remember that when adding fiber to your diet, you will need to increase your fiber intake slowly and more importantly, increase your fluids. If you don’t drink enough fluids you may suffer from constipation, the very thing that fiber helps alleviate.

To better comprehend the benefits of fiber and how to best meet daily requirements, it helps to understand that there are different types of fiber. They come from different sources and, accordingly, help with different things.

SOLUBLE FIBER may help lower blood cholesterol, especially LDL (bad) cholesterol. It also helps control blood sugar in people with diabetes. You can get soluble fiber from oats, oat bran, dried beans and peas, nuts, barley, flax seed, oranges, apples, carrots, and psyllium husk.

INSOLUBLE FIBER moves bulk through the intestines, which helps prevent constipation. It also controls and balances the pH in your intestines. Insoluble fiber can be found in fruit skins, root vegetable skins, dark green leafy vegetables, whole wheat products, corn bran, seeds and nuts.

Soluble fiber, as it name alludes, becomes a jelly-like mass when mixed with water and ferments in the intestinal tract, but insoluble fiber just absorbs the water and bulks up stool.

The term DIETARY FIBER, which appears on nutrition facts labels is merely a sum of the soluble and insoluble fiber content in a product, per serving.

A common source of fiber is whole grain. Whole grain refers to the entire grain seed (bran, germ, & endosperm).  Whole grain foods are an important source of not only fiber, but also of vitamins, minerals and other health-promoting compounds that you won’t find in a refined grain.

HOW MUCH SHOULD I BE EATING?

According to the 2005 Dietary Guidelines for Americans, 3 or more ounce-equivalents of whole grain products per day is ideal. You can meet this requirement by adding barley, buckwheat, bulgur, corn, millet, rice, rye, oats, sorghum, wheat and wild rice to your daily diet.

What does a one-ounce equivalent of whole grains look like?

• 1 slice 100% whole grain bread
• 1/2 of a 100% whole grain English muffin or bagel
• ½ cup hot cooked oatmeal (Rolled oats or quick oats)
• 2 cups popped popcorn
• 1 ounce baked tortilla chips (About 15 chips)
• 1/3 cup cooked whole wheat pasta
• 1/3 cup cooked brown rice, bulgur, sorghum, or barley

TIPS TO INCREASE YOUR FIBER INTAKE:

• Sprinkle flax meal, wheat germ,  or nuts/seeds onto your cereal, cottage cheese, yogurt, or even frozen yogurt
• Add fresh or dried fruits to your cereal or yogurt
• Substitute whole wheat flour for at least 1/3 of the all purpose flour in baked goods
• Add frozen vegetables to soups or casseroles
• Add beans into a salad, soup, or stew
• Cut prunes into pieces and mix them into yogurt, cereal, or pancake mix

What to do at the supermarket:

Packaging for fiber rich foods now often contain a label promoting its fiber content. These labels make finding fiber-rich foods easy so shoppers don’t have to go through the hassle of checking out the food label or searching for the fiber content. But what do these regulated fiber claims mean exactly?

• 100% Whole Grain or 100% Whole Wheat: The product doesn’t have any refined white flour
• Good source of fiber:  There are at least 3g per serving
• Excellent source of fiber:  There are at least 5g per serving
• When reading the ingredient statement, a whole grain should be listed FIRST!

Here’s a handy list of fiber rich products:

• Oats
• Oat bran
• Grains (Barley, bulgur, Kasha, Amaranth, Quinoa, Couscous)
• Polenta
• Brown rice
• Whole wheat breads and pastas
• Fresh fruits (Oranges, pears, dried figs, apples, berries, raisins)
  —> Choose whole fruits (fresh, frozen, or dried) over juices, which have most of the fiber removed
• Fresh vegetables (Winter squash, peas, eggplant, beets, cabbage, broccoli, artichoke hearts, corn)
• Potatoes & sweet potatoes
• Dried beans
• Nuts

Melissa Marek is a graduate of Texas A&M University with degrees in both Nutritional Sciences and Food Science & Technology.  She has experience with recipe analysis for magazines and restaurants as well as with nutrition facts labeling for large corporations and private label companies. She is a registered dietitian at Axxya Systems, makers of Diet Analysis and Food Labeling software products. Contact her at mmarek [at] axxya [dot] com.

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Here’s a variation on a theme we’ve long known. Calorie counts on fast food menu items shortchange us, with a twist. In a study recently published in The Journal of the American Dietetic Association, researchers found that calories stated on fast food menu items tended to be inaccurate, averaging 18% MORE CALORIES per item than listed in the menu. Example: Wendy’s grilled chicken wrap listed 260 calories, but was found to have 344 (a 32% overage).

It’s not surprising that calorie counts are inaccurate. A precise measurement in a lab is very expensive, so most companies turn to software programs that calculate calories based on the product’s ingredients. But the software is unable to take into account the various preparation methods and variances in quantities of each ingredient (half a tablespoon of mayo added or subtracted is 65 calories!).

But to err consistently higher than what’s stated on the menu, and by a whopping 18 percent, seems a bit fishy don’t you think? Granted, a few items did err for the better, but they were a minority.

It’s important to mention that the research was focused on reduced energy meals, the items people most interested in weight loss tend to look at.

If you’re scoffing and thinking that people wanting to lose weight shouldn’t be in a fast food joint to begin with, we’ve got more bad news. The researchers also checked 10 popular frozen meals and found an average 8% discrepancy, again skewing to a lower calorie count than was actually present. Lean Cuisine’s shrimp and angel-hair pasta claims 220 calories, but clocked in at 319 (45% more!).

Let’s have some back-of-an-envelope math fun, shall we?

If a supposedly 2000 calories-a-day diet is actually 18% higher in calories, that means 2360 calories or an extra 360 calories a day consumed. Since every 3500 calories are equivalent a pound to our body weight, approximately every ten days we’d gain one pound of body weight. In one month, we’d be up 3 lbs. In one year, a whopping 36 pounds!

Fooducate readers know not to trust health claims, and know that front of pack nutrition labels are more about marketing than anything else. Should we now assume that the calorie count on the nutrition facts panel is wrong too?

The FDA gives manufacturers 20% leeway when labeling their products’ nutritional values. That doesn’t mean manufacturers automatically skim 20% off  the real number to seem attractive to shoppers. But just like your cellphone / internet / [insert here]  providers tend to err NOT in your favor, so do food manufacturers. And most of them know that the FDA has bigger issues to handle and thus won’t come running after them.

What to do at the supermarket:
One way to reduce calorie miscounts is to buy more products that don’t have calories listed on them – fresh fruits and vegetables, for example. Another is to automatically add a “TAX” of 10-20% when you read the calorie label, just as you would when calculating a sales tax.

You should also note that a far greater problem is serving size misrepresentation. Many products specify a toddler size portion, when in fact people consume twice the amount. That raises the calorie count by 100%, not a measly 18%. So make sure you read the calorie count together with the serving size to get a better picture of what you’ll be ingesting.

But enough math for today.

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Ice cream by the pint is probably the ultimate comforter for bereft lovers after a break-up. And while it may help cheer you up for a few minutes, it is not necessarily going to help battle depression. According to a European study, there is a relation between what we eat and our psyche. From the NY Times:

A study of over 10,000 Spaniards followed for almost four and half years on average found that those who reported eating a healthy Mediterranean diet at the beginning of the study were about half as likely to develop depression than those who said they did not stick to the diet.

While the study does not prove causality, it is interesting to see a link between diet and mental health, not just physical health. Many people who refuse to eat healthily claim that they rather enjoy life than obsess about their weight. But what if unhealthy eating patterns also strain your mental health?

Interesting.

What to do at the supermarket:

According to the study

The elements of the diet most closely linked to a lower risk of depression were fruits and nuts, legumes and a high ratio of monounsaturated to saturated fats, the study found.

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Very healthy! Or at least that’s what new research, sponsored by ConAgra, has shown. Here’s the press release:

ConAgra Foods announced today new research that shows people who ate Healthy Choice(R) really did get healthier. Participants in the 24-week study, on average, lost 18 pounds – all as fat – trimmed their waistlines by about three inches, and lowered their cholesterol by 12 points. Leading cardiologist Dr. James Rippe, founder and director of the Rippe Lifestyle Institute, led the research team that conducted the study, which was presented during the 2009 Experimental Biology Conference April 18-22 in New Orleans, La.

get it all here…

Excuse us while we scratch our heads. How can The Rippe Institute conduct a truly objective study when it is being heftily paid by a company with a vested interest in a specific outcome?

Reading into the study, the people eating Helthy Choice got healthier because they were forced to excercise, eat only fruits, vegetables, lean meat and dairy, and whole grains. Oh, and one Healthy Choice meal once a day. How can the weight loss be attributed specifically to the frozen meal?

This press release is part of a huge rebranding of the Healthy Choice empire, including the introduction of new products, reformulation of some existing lines, and new packaging. ConAgra is estimated to be spending close to $100 million on this effort, including National TV Ads starring Julia Louis-Dreyfus and web activities.

What you need to know:

While frozen dinners have made some headway over the past few years in terms of nutritional content, they still lag far behind home made food on several fronts:

1. high levels of salt – in the clip above, Julia Louis Dreyfus is stuffing herself silly with Sweet Asian Potstickers containing 600mg of sodium. That’s a quarter of the daily maximum value.

2. high levels of sugar – 19 grams or 4 teaspoonfuls. Hey, is this dessert?

3. too many ingredients* – here’s what’s inside the Sweet Asian Potstickers:

Vegetable Potstickers: (Filling [Cabbage, Vermicelli {Mung Bean, Water}, Baked Tofu (Tofu [Water, Whole Soybeans, Nigari], Tamari [Water, Soybeans, Salt, Alcohol, Wheat], Natural Flavors, Spices), Bulgur Wheat, Precooked Rice, Water Chestnuts, Green Beans, Onions, Carrots, Soy Sauce (Water, Wheat, Soybeans, Salt), Sesame Oil, Evaporated Cane Juice, Salt, Xanthan Gum, Spice], Wrapper [Wheat Flour, Water, Corn Starch, Soybean and/or Canola Oil]). Cooked Whole Grain Brown Rice, Water, Sugar, Carrots, Red Peppers, Sake, Rice Vinegar, Scallions, Corn Starch, Wheat, Soybeans, Spices, Sesame Oil, Garlic Puree, Salt, Locust Gum

To be fair, most of the list above is actually understandable, and there are no freaky additives or preservatives in this dish. So when the food scientists want to, they can dish out healthy fare…

* We could not find the ingredient information on the Healthy Choice website. The customer support group did reply promptly to our email, though.

What to do at the supermarket:

If you really really can’t prepare your own food, and must grab something from the Frozen Dinner Aisle, take a look at health brands such as Healthy Choice and Lean Cuisine first. The brand does not automatically promise you’ll get a nutritious dish, but it improves the chances.

Proceed to check the ingredient list, scanning for unpronounceable chemicals, and then look at the sodium count. It should be in the neighborhood of  400-500mg or less. The sugar count should be lower than 12 grams. Usually the calorie count will be decent, because manufacturers know that’s the only number most people look at.

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A great piece from the New York Times this weekend covers some food myths that have been ingrained in our collective minds for years. The article is written by six experts in their respective fields, though the issue of grass fed beef (#5) needs further exploration. Here then are the links to the myths:

• Fruit Juice is a healthy part of a diet – Prof. Barry Popkin, economist and nutrition epidemiologist
• Kosher hot dogs are healthier – Larry Bain, co-founder of Let’s Be Frank
• Dull Colored produce is nutritionally poor – Cathy Erway, food blogger
• After 20 minutes of eating, the stomach tells us we’re full – Dr. Brian Wasnik, director of the Cornell Food and Brand Lab
• Grass fed beef is betterer than corn fed beef – Josh Ozersky, restaurant editor for Citysearch
• Food elitism in bad for us – David Kamp, author and editor

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It’s been almost 20 years since the nutrition label as we know it was introduced. The intent was to empower consumers to make more informed (read: healthy) purchasing decisions. Unfortunately, the labels have not helped, as America continues to grow, and not in a good way.

While blaming the inadequacy of the nutrition panel is a naive approach to America’s relationship with its food, there are certain oversights or loopholes in the way packaged food information is provided to consumers today. For example, health claims or nutrient claims, which appear in large font on the front of package, embellish one positive trait, say “low-fat”. The nutritional cost may be a product high in sugar content as compensation. But such details appear in the side panel (the nutrition label is never up front), and consumers don’t always bother to check.

We’ve compiled a list of improvements that can make labels and packaging even more informative, hopefully providing consumers with  better tools to make a decision. Consumers will benefit from increased transparency of nutrition and ingredient information. Read more…

The NuVal Nutritional Scoring System has updated its website to include sample score of hundreds of everyday items. We posted about NuVal and its competitors a few months ago.  These nutrition scoring systems aim to simplify the task of choosing healthier foods at the supermarket.

The NuVal approach is especially easy to understand – each product gets a score from 1 (lowest) to 100 (highest) based on the presence of “good” and “bad” nutrients. The system, originally known as ONQI (Overall Nutritional Qulaity Index), was developed by a respectable team of scientists led by Dr David Katz.

Here are some interesting facts:

The top scoring category, unsurprisingly, is fruits and vegetables, with all products scoring 78 to 100, except for coconut, with a mere 24. Could this be a mistake?

The cereal section has products with scores as low as 4, and as high as 100. Hodgson Mill Unprocessed Wheat Bran scores a perfect hundred, but do you know any kids who’ll eat it? Sadly for this blog’s editor, a childhood favorite, Cap’n Crunch, gets a lowly score of 10.

The worst scoring categories are cookies (1-40) and salty snacks(1-52). Cheetos get a measly 5, Doritos a 10. The top scorer is Garden Of Eatin No Salt Blue Tortilla Chips Made With Organic Blue Corn with a score of 52.

Vegetables, either frozen or canned, score anywhere between 2-100, based on their original “fresh score” plus consideration of the nutrition reduction caused by freezing or canning. Canned vegetables usually get plenty of added salt as a preservative and flavor enhancer, but unfortunately this lowers their score.

What to do at the supermarket:

If you are pondering which cereal to choose from, perhaps NuVal can help you. Right now, the shelf display scoring system is being tested at Price-Chopper and Hy-Vee. Rollout in other groceries has been expected in fall 2008, and early 2009, but it perhaps the logistical challenges are causing some delays. If you have come across an NuVal score that helped you make a halthier shopping decision, please share with us.

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flickr photo: sheksays

We normally shy away from headlines promising to reveal an unknown diet secret that has helped a megastar shed half her weight. However, seven out of nine suggestions in a CNN Health Magazine Piece actually make sense:

1. Eat Breakfast
2. Cut out white foods
3. Choose veggies less likely to cause bloating
4. Eat spicy
5. Snack healthfully
6. Eat organic
7. For Post partum – 3-2-1 Baby Bulge Be Gone Plan
8. & 9. won’t get mentioned here.

Read the article here…

What you need to know:

There are no tricks to being healthy and fit. Having a personal trainer / dietitian / nutritionist certainly helps keep you in regimen. But with or without outside help, you still need to work at it, constantly. Making sure your pantry and fridge are stocked with healthy and nutritious foods is a step in the right direction. Making sure to deplete them of the tempting empty calories (soda pop, salty snacks, sugars) is even better.

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The non profit state agency First 5 California, recently polled California preschoolers and was pleasantly surprised to discover that children are aware fo what’s healthy for them, and actually like to eat fruit and vegetables :

“The research found the common belief that it’s an uphill battle to get young kids to eat healthy foods like broccoli or carrots is false,” said Kris Perry, executive director of state agency First 5 California. “We were thrilled to see preschoolers express real enthusiasm for a variety of fruits and vegetables as well as healthy drinks like milk.”

Read the Press Release…

Granted, this study is very limited, only 100 preschoolers were interviewed. Nevertheless, it should be an encouragement to any parent to know that kids may actually like to eat real food.

What you need to know:

Fewer than half of California’s children ages 2 to 11 eat the recommended amount of fruit and vegetable servings daily (5 or more servings), according to the UCLA Center for Health Policy Research. Further, almost 25 percent of them eat two or more servings of cookies, candy, doughnuts or popsicles every day.

What to do at the supermarket:

In California, a healthy cook booklet called  “Yummy for Your Tummy” is available at www.first5california.com. and soon at Albertsons. At the supermarket, load up on fresh fruit and vegetables, and if you can’t find what you want, get it frozen. Canned fruits and vegetable  pack in lots of sugar and salt, so take a good look at the nutrition label before buying.

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