The EALM Blog Shelf

While Laura Cipullo and the Laura Cipullo Whole Nutrition Team work on some new and exciting projects, you may notice less posts on the Eating and Living Moderately Blog. We have created a “blog shelf” below to keep you entertained and educated. Get caught up on the latest nutrition education by clicking on each year below. We will send you nutrition updates, but we will not be inundating your mailboxes on a weekly basis. If you want weekly “love” and inspiration, subscribe to our Mom Dishes It Out blog for weekly posts and recipes. Mom Dishes It Out provides expert advice from mom Registered Dietitians and mom Speech Pathologists on the “how to” of health promotion!

LLC badge

The EALM Blog Shelf

Please feel free to peruse our posts organized by year below. Or take a look at the categories listed at the bottom of the page to find a post in the desired.

2015

2014

2013

2012

2011

2010

Teaching Food Waste and Hunger without Worrying Your Child

Teaching Food Waste and Hunger without Worrying Your Child

In the springtime, a mother asked me, “How do I teach my child about food waste and hunger without worrying or shaming her?” Well, I didn’t have the answer, but I now have a way to at least start the conversation. In honor of Hunger Action Month, read on to learn about nutrition student and Rescuing Leftover Cuisine volunteer Hannah Husby’s recommendations to turn extra food into meals for others. –Laura Cipullo, RD, CDE, CEDRD and Mom

Photo Credit: jbloom via Compfight cc
Photo Credit: jbloom via Compfight cc

Ideas for Food Rescue Hannah Husby, Nutrition Student, NYU   While we worry a lot these days about all the food we are eating, we should consider turning our positive attention to food we may be wasting. Of course, everyone wastes food from time to time; it’s easy to want to buy all the beautiful produce at the farmer’s market, only to find you bought too many peaches—and the last two became rotten before you could eat them! (For tips on how to avoid this, see this post.) This waste tends to be more annoying than anything for us, but for those that face issues with food insecurity, having that peach before it gets soft could make a difference between going to bed hungry or not. Short of eating everything in your fridge right now so none of it goes to waste, what can be done to help? It actually takes a surprisingly small amount of time to make a difference. Big cities across the country can use help feeding their homeless and secure food, and this can make an incredible impact. Here are a few places to check out in New York City:

City Harvest – Known for everything from food rescue to nutrition education, City Harvest has served New York for over thirty years and continues to eliminate food waste every day.

Rescuing Leftover Cuisine – A smaller and recently created non-profit, Rescuing Leftover Cuisine also aims to feed the hungry by taking donations from restaurants and businesses, no matter how small, and can always use volunteers to transport this food directly to shelters and pantries.

Food rescues can also be found all over the country by checking out Feeding America, but if there are no rescues in your community, you can actually create your own with the help of City Harvest!   Volunteering, even just an hour or two a week, can do wonders not only for the community you live in, but also for yourself, connecting you more with those around you and creating a fresh perspective on those day-to-day complaints we all face. And it certainly helps you appreciate how wonderfully delicious those peaches are!

Fed Up? Well I am Fed Up With Blame!

Fed Up? Well I am Fed Up With Blame!
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team
SONY DSC
Do scare tactics work?

I know the new documentary Fed Up declares that scare tactics have worked for decreasing tobacco sales. Personally, I worry that scare tactics will actually contribute to more fat shaming, diet shaming and finger pointing.

I was really surprised that Katie Couric narrated this film directing negative attention toward Michelle Obama, food companies and one evil — sugar. My surprise is specific to Katie’s history of an eating disorder.

As a certified eating disorder specialist, I know and hope Katie knows that deprivation and shaming lead only to more binging, overeating and weight gain. This black and white delineation simply contributes to the eating disorder mentality.

In addition, I personally don’t think scaring people into not eating sugar is any better than scaring them into not eating fat back in the 80s. That particular scare tactic definitely didn’t work. We all got “fatter”.

If we isolate just one macronutrient, people will continue to eat it secretly. Meanwhile, food companies easily reformulate their products to meet the new standard. Scaring and blaming merely nurture the “poor health epidemic” we have today.

That’s right! Here’s another very important point. First, let’s rename the “obesity epidemic”. Let’s call it the “processed food epidemic” or the “ill health epidemic.” Obesity is usually just the most visible symptom of a much larger problem.

As Fed Up points out, there are “skinny” fat people who are just as unhealthy. So why do we call this problem an obesity epidemic? It’s about health not size.

 

Read more at Your Tango: http://www.yourtango.com/experts/laura-cipullo/fed-well-i-am-fed-blame#ixzz362jGl4bj

What’s the Story with GMOs?

By: Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team

Genetically modified organisms, or more commonly referred to as GMO’s, have been quite the topic these past few years. With Dr. Oz expressing his belief that GMO labeling should be mandatory and Whole Foods announcing their plan to label all GMO-containing products sold in their stores by 2018, it is no surprise that people are asking what the deal is with GMO’s?

What are GMOs?

According to WHO (the World Health Organization), GMOs are organisms that have had their DNA unnaturally altered. Genetic engineering is the act in which selected genes are transferred from one organism to another, occasionally between unrelated speciesi.

gmo-tomato

Why are they used?

Genetic engineering is used when growing crops. The benefits of growing GM foods have been found to be:

  • Greater durability
  • Higher nutritional content
  • Faster, more abundant growth, which leads to lower prices
  • Overall protection of the cropi

Are they safe?

This is a loaded question. You could get either a yes or no answer from many different people. However, there is a potential risk for both the environment and humans.

The Grocery Manufacturer’s Association reports that GMOs are present in 75-80% of processed foods in the United States. GMOs are primarily found in industrialized crops, like soybeans, corn, canola oil, cotton, and sugar beets, which are typically found in processed foodsii.

The USDA, EPA, and the FDA regulate GMO crops, however the FDA’s policy does not require any additional testing to prove safety when compared to non-GMO foods. In fact, many believe that long-term GMO consumption is associated with increased cancer risk, chronic illnesses, digestive disorders, and even food allergiesii. Although, the WHO states “GM foods currently available on the international market have passed risk assessments and are not likely to present risks for human health. In addition, no effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved”i.

The EWG (Environmental Working Group), recently calculated that the average American eats a strikingly high amount, 193 pounds, of genetically engineered foods annually. “We calculated that the average American annually consumes 68 pounds of beet sugar, 58 pounds of corn syrup, 38 pounds of soybean oil and 29 pounds of corn-based products, for a total of 193 pounds” of genetically engineered foods. These numbers were calculated based on the USDA’s findings that 95% of sugar beets, 93% of soybeans, and 88% of the corn grown in the United States are genetically modifiediii.

GMO Addoption US

“What’s shocking is that Americans are eating so much genetically engineered food, yet there have been zero long-term studies done by the federal government or industry to determine if its consumption could pose a risk health,” said Renee Sharp, lead author of the report and the director of EWG’s California office. “If you were planning on eating your body weight of anything in a year or feeding that much food to your family, wouldn’t you first want to know if long-term government studies and monitoring have shown it is safe?”iii

Food for thought: what’s the difference between genetically modifying our plants versus naturally cross-pollenating them? We wonder if all of our food, whether it is a fruit, vegetable, grain, or meat product, is bred to be superior? If you think our food should be labeled as genetically modified, should we also label if it is naturally cross-pollenated or bred for optimal results? We would love your thoughts and feedback.

 

For additional reading:

World Health Organization’s 20 Questions on GMOs

GMO Crops vs. Traditional Plant Breeding

 


[i] “20 Questions on Genetically Modified Foods.” WHO. World Health Organization, n.d. Web. 30 Sept. 2013. <http://www.who.int/foodsafety/publications/biotech/20questions/en/>.

[ii] Ruhs, Barbara. “Update: GMOs in foods: GMOs–ingredients that have been genetically altered–are everywhere, from fast food to frozen yogurt, but are they safe? EN answers your top questions.”Environmental Nutrition 2013: 1. Academic OneFile. Web. 30 Sept. 2013.

[iii] “Americans Eat Their Weight in Genetically Engineered Food.” Environmental Working Group. Environmental Working Group, 15 Oct. 2012. Web. 30 Sept. 2013. <http://www.ewg.org/release/americans-eat-their-weight-genetically-engineered-food>.