bite my words

Dispelling nutrition myths, ranting, and occasionally, raving


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Do you know how many calories are in that fast food meal?

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Results of a study published in the BMJ last week indicate that many consumers underestimate the number of calories they’re consuming when they eat at fast food restaurants.

Researchers approached customers exiting fast food restaurants and asked them what they’d eaten and how many calories they thought that they had consumed. They then determined the actual number of calories consumed by accessing the nutrition information posted on the company websites (more about this to follow). It was found that, “At least two-thirds of all participants underestimated the calorie content of their meals, with about a quarter underestimating the calorie content by at least 500 calories.” The average caloric estimation was under the actual caloric content by about 175 calories.

175 calories may not sound like many but that can add-up pretty quickly. Especially considering that many people eat fast food on a regular basis. Unfortunately, the best statistic I could find was from the 2004 Overview of Canadians’ Eating Habits which indicated that on the day before the interview 1/4 of all respondents had consumed something purchased at  fast food restaurant.

I would also argue that these caloric estimations may be even less accurate than they appear. Nutrition information posted on restaurant websites is notoriously inaccurate. While it tends to be even worse for non-fast food outlets as chefs and cooks may be more inclined to take liberties and portions are less controlled, it’s still often the case that the calories posted for fast food items are optimistic. They’re going to use the best case scenario and try to portray their food in the best light possible.

The authors conclude that including caloric information on menus might help to improve consumer estimation of calories. Beyond this, I think that this study should serve as a reminder that you’re never in control of your food unless you’re preparing it yourself. Always assume that you’re eating more calories than you think that you are when you eat out and try to prepare as many of your meals as you can at home.

 


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Is Jamie Oliver making us fat?

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I already blogged about the first study claiming that celebrity chefs are fuelling the obesity epidemic with their calorie and saturated fat laden cookbooks. Now that another study, supporting these findings, has been published I felt compelled to add a little bit more ranting.

Yes, many recipes in celebrity chefs’ cookbooks are not exactly healthy. Does that mean that they’re driving the obesity epidemic, no. How many people do you think are regularly consuming meals that they’ve prepared using recipes in these cookbooks? Probably not many. And, how many of these people are obese? We don’t know the answer to this question. It’s foolish to extrapolate from the findings to state that celebrity chefs’ cookbooks are making people fat. It’s far more likely that a lack of home-cooked meals is contributing to the obesity epidemic.

I’d also like to point out that people do have the ability, and sometimes the wherewithal, to modify recipes that they prepare from cookbooks. Yes, we are capable of using less oil and butter, of not adding salt, of bumping-up the vegetable content, etc. Go ahead, use Jamie Oliver’s cookbook and just tweak the recipe to optimize its nutrition.


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Follow Friday: cookbook edition

I thought that I would share a couple of my favourite cookbooks with you today. My most recent favourite is Vegetarian by Alice Hart. There’s a lot of recipes in there that should satisfy many carnivores. Recipes range from quick and simple to more gourmet. She also has great “how to” features on things like making your own yoghurt or sprouting beans. I’ve loved every recipe that I’ve made so far.

Another one of my favourites is Kitchen Seasons by Ross Dobson; I actually found this gem at Winners! It’s divided by seasons and each season features a variety of dishes and courses. Most of the recipes are quite simple, which is often the key to a delicious meal. I recommend the chickpea pancetta soup, pumpkin and gorgonzola risotto, and ricotta stuffed chicken, among others.


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Follow Friday: Me on glipho!

I’m one of “those” people who are always instagramming photos of their food. Since I often have people requesting the recipes from me I decided that instead of redundantly putting my posts from this blog on my glipho blog I would post my recipes there. I just can’t get enough social media/blogging apparently! I hope you enjoy the meals as much as I do.


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Home made protein bars!

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After trying many expensive and decidedly less than delicious store-bought protein bars, I decided to take matters into my own hands and make my own. I wanted to make ones using only whole ingredients and I didn’t feel like shelling out a whole lot of cash on protein powder when I wasn’t convinced that they wouldn’t be made unpalatable with that addition. All of the ingredients I used were purchased from my local grocery store. Feel free to try different nuts, nut butters, and cereals (just be aware that this may change the nutrient profile).

Each of these bars will give you a serving of protein (7 grams). If you want to increase the protein you might want to try adding protein powder. If you do, I’d love to hear how successful that is (feel free to share samples with me!).

Peanut Butter Chocolate Protein Bars

1 cup honey dates

1/4 + 4 Tbsp skim milk powder

1/2 cup natural peanut butter

1/4 cup tahini

1/2 cup fat-free plain Greek yoghurt

2 Tbsp cocoa powder

2 tsp pure vanilla extract

1/2 cup rolled oats

1/2 cup unsalted dry roasted peanuts

1 cup crispy rice cereal (I used whole grain rice cereal, you might want to try puffed quinoa or Kashi puffed whole grain cereal – the intent was to add volume without many calories, additional protein and fibre is an added bonus).

Directions:

Dump the first seven ingredients into a food processor. Process until smooth. Mixture will be quite thick and sticky. Scrape into a medium mixing bowl. Stir in the remaining ingredients. Grease an 8 x 12″ baking pan. Put mixture into pan, spread evenly, and press down firmly. Refrigerate for at least a couple of hours. Cut into 16 bars. Wrap individually and store in the fridge for up to a week or freeze for up to a month.

Nutrition Info for One Bar:

167 kcal

8 g fat

1 g saturated fat

7 g protein

17 g carbs

8 g sugar

3 g fibre

7 g iron

37 mg sodium

69 mg potassium

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