Lifes Abundance content relating to 'Nutrition'

Top 5 Not-So-Healthy Trends

questionable-resolutions

Our immediate way of life calls for quick results in almost everything we do. The general rule is “Gimmie a quick and effective hack and I’m there.” Those who lead way too busy lives don’t have time to research the latest and greatest on nutritional science. As a result, the big headlines are often very enticing, but the problem is that a lot of nutritional advice goes to extremes. So before you go all out on that “I really mean it this time, I have to lead a healthier life in 2018” resolution, check out these five not-so-healthy trends. Don’t worry, we’ll make it fast and simple!

#1 Extreme Dieting: It’s time to think of the word ‘diet’ as a noun. It’s something everyone has, not something you do, or can ‘be on.’ Severely limiting calories or following a strict plan consisting of only a few foods or even liquids in the hopes to lose weight is not a sustainable way to work your way to health. While you can lose weight following one of these plans, it often throws people into the bad habits of yo-yo dieting. Depriving your body from the adequate nutritional fuel it needs to run properly can have some pretty negative results like mood swings, lack of energy, brain fog, dull skin, slowed metabolism, constipation and bloating. Yuck! Making small, positive changes to your diet over time can help you lead a healthier lifestyle, and reach your health goals, without going to extremes.

#2 Gluten-Free Eating, Just Because: Over the past several years, “gluten-free” went from a medical recommendation to a health fad to, sometimes, a marketing ploy. The truth is, whether going gluten-free is a good choice for you depends on factors like how your individual body digests gluten and your lifestyle. Celiac disease is a serious autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. There’s no doubt that those diagnosed with this disease as well as those with gluten sensitivities and wheat allergies should avoid foods that contain gluten. However, many health care professionals advise against a gluten-free diet unless it’s absolutely necessary because whole grains containing gluten like wheat, rye and barley are linked to reduced risks of diabetes, obesity and other chronic diseases. In other words, for healthy people, they’re healthy, and avoiding them can actually introduce more ingredients into your diet that you should actually be avoiding, like added sugar.

#3 Cutting Out Fats: Let’s finally put to bed the thought that eating fat makes you fat. The days of low-fat or reduced-fat are behind us. Often, the products that have the fat removed have other filler ingredients added, and are often higher in sugar! Fat doesn’t make you fat! Fats are satiating and help you feel more satisfied after a meal, meaning you need less to feel full. Healthy fats like omega-3s also offer so many benefits, like brain and heart health. Whole milk greek yogurt? We’re for it!

#4 Supplement Supersizing: Adding a good nutritional supplement to your diet is a positive move, but more is not necessarily better, especially when it comes to fat soluble vitamins such as vitamins A, D, E and K. Taking excess amounts of these vitamins can potentially lead to overaccumulation, toxicity and other negative side effects. As for water soluble vitamins? Any excess will simply be excreted in your urine. 

#5 All Raw, Vegan Diet: Adding raw fruits and vegetables to your daily diet is a smart move. However, adhering to this strict regimen can be risky because an all raw, vegan diet can often be lacking in important nutrients like vitamin B12, which can cause fatigue, constipation and appetite loss. It also often lacks calcium, an important nutrient for bone health, and vitamin D, a nutrient associated with many health-promoting benefits.

Okay, so this may not be exciting advice, but good common sense is really all that you need to make good choices when it comes to your diet. As we all know, any ‘quick fix’ diet or health trend is not the answer to better health. Focusing on real whole foods that are minimally processed, and incorporating lots of vegetables, fruit, lean proteins (and did we mention vegetables?!) into your diet can help you work your way to better health!

Keri Keri Glassman, MS.RD.CDN

Blackberry Tapenade

Tapenade

This holiday season, try this sophisticated appetizer on for size! Not only is it sure to please hungry party-goers, it’s chocked full of nourishing goodness, too! What better way to shore up your joyful reserves and fuel your holiday spirits than with this unique recipe from our very own culinary specialist at Life’s Abundance!

As outlined, makes about 8 ounces of tapenade. Simply increase the fixings to serve larger crowds!

Ingredients

1 tsp. capers

1/2 cup kalamata olives, pitted

1/4 cup dried figs

1/4 cup flat leaf parsley

1 garlic clove

1/4 cup kohlrabi

1/4 cup blackberry preserves

1 scoop Life’s Abundance Greens Blend

3 Tbsp. olive oil

1 Tbsp. fresh lemon juice

Directions

1. Rinse both the capers and olives and air dry on a towel.

2. In a small bowl combine the blackberry preserves and Greens Blend. Mix well and set aside.

3. Roughly chop dried figs. Wash and dry parsley. Remove parsley leaves from stems. Remove paper skin from garlic clove.

4. Add garlic to the food processor and pulse for three seconds.

5. Prepare kohlrabi by removing ends and peeling. Roughly chop and add kohlrabi to the food processor. Pulse for five seconds.

6. Add capers, olives and figs to the food processor and pulse for five seconds. Add the blackberry preserves mixture to food processor and pulse for five seconds. Add parsley leaves, olive oil and lemon juice to the food processor and pulse for five seconds.

7. Scrape down any tapenade that is on the side of the food processor into the base and pulse until desired consistency.

8. Serve chilled.

Substitution Tip

A number of preserved fruits will work beautifully with this recipe. Try mixed berry, blueberry, currant or apricot preserves.

Verdant Cranberry Orange Muffins

Muffins

We challenge you ... what's better than a warm, scrumptious berry muffin fresh from the oven? That's right, nothing!

Judging by the reaction this recipe got here at our home office, you might want to whip up a double batch of this delectable delight.

Be sure to share this fall-inspired recipe with friends and family!

This recipe yields approximately one dozen muffins.

INGREDIENTS:

½ c dried cranberries
1/3 c hot water
2 c all purpose, whole wheat or gluten-free baking flour
2 scoops Life’s Abundance Greens Blend
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp orange zest (about 1 large orange)
1 tbsp unsalted butter, melted and cooled slightly
1 large egg, room temperature
2 tsp vanilla extract
1/3 c sugar, agave or liquid sweetener of choice
½ c plain nonfat Greek yogurt
1/3 c freshly squeezed orange juice (about 1 large orange)
¼ c non-fat milk

DIRECTIONS:

  1. Preheat the oven to 350°F, and lightly grease 12 standard-sized muffin cups.
  2. Re-hydrate the dried cranberries by combining with hot water into to a heat-safe bowl or mug. Let the bowl sit while preparing the muffin batter.
  3. Whisk together the flour, baking powder, baking soda, salt, Greens Blend and zest in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar or other sweetener. Add the yogurt and mix until no large lumps remain. Stir in the orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, stirring until just incorporated. (For best results, add the flour mixture in 3 equal parts.) Drain the cranberries, and gently fold into the batter.
  4. Divide the batter evenly between the prepared muffin cups. Bake at 350°F for 17-20 minutes, or until barely golden brown and the centers feel fairly firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.

Note: Fresh chopped cranberries may be substituted in place of the dried cranberries and water. 

The Surprising Benefits of Plant Proteins

happy-heart-light

It's not an exaggeration to say that more people are worrying about their health (especially, their healthcare) than ever before. Some could argue that all of this increased worry is actually having a negative impact on the health of Americans! While the latest effort by Congress to change our nation's healthcare system appears to have stalled, it doesn't mean we shouldn't be taking active measures to protect our own health. So, let's try to put aside the worry - and the politics - and focus on some really exciting science!

Thanks to a long-term study supported by multiple grants from the National Institutes for Health, we could all start doing something today that could have a real, measurable impact on our long-term health. Is it a miracle drug? No! Is it the latest fitness gadget or exercise program? No! In fact, it's simply a minor change in what we eat. That’s it! To understand why the medical profession is abuzz with the radical implications of the latest news, we need to come to terms with one simple, undeniable fact. As Americans, we're eating way too much meat. So much, in fact, that it's making us sick.

Researchers at Harvard's Massachusetts General Hospital recently announced findings of a groundbreaking study, one of the largest of its kind. Nutritional scientists examined the effects of regular consumption of high levels of protein from animal sources compared to vegetarian sources. Much of the animal protein came from processed red meats. And the results were nothing short of astonishing! They indicated that heavy meat eaters had a higher mortality rate. Participants in the study whose diets had a higher percentage of plant-sourced proteins experienced a lower risk of death.

skillet-veggies

The researchers analyzed two massive sets of data, one encompassing more than 30 years worth of information from NHS participants, and another that captured 26 years worth for HPFS participants. The combined total amount of reviewed data was a whopping 3.5 million person-years. Over the course of the data collection, more than 36,000 participant deaths were recorded. Those who perished fell into three major groups: 9,000 from cardiovascular disease, 13,000 from cancer and about 14,000 from other causes. When adjustments were made for competing risk factors, researchers found that eating protein primarily from animal sources (meat, eggs or dairy) was associated with an increased rate of death. The same adjustments were made for those whose consumption of protein came primarily from plant sources (breads, cereals, beans, legumes, etc.), and the results were highly significant … they uniformly had a lower mortality rate!

The data was unambiguous and clearly supports what vegetarians have been talking about for decades. The full report will appear in the August 1st edition of the Journal of American Medical Association – Internal Medicine (citation provided below).

happy-couple

Fortunately for Life’s Abundance customers, we offer the perfect solution to this widespread dietary problem. It’s never been easier, more convenient or more delicious to boost your plant protein content thanks to our innovative supplement powders, now available in both Chocolate and Vanilla!

References:

Edward Giovannucci et al. Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality. JAMA Internal Medicine, 2016 DOI: 10.1001/jamainternmed.2016.4182

sciencedaily.com/releases/2016/08/160801113654.htm

msn.com/en-us/health/wellness/50-easy-habits-that-help-you-live-longer-according-to-science/ss-BBByzg6?li=BBnb7Kz

civileats.com/2017/06/29/eating-less-meat-is-a-prescription-for-better-health

Peanut Butter Cup Protein Smoothie

Really, do we need to provide any explanation for the taste sensation of combining chocolate and peanut butter? Even vanilla lovers look to this yummy combo when they want to be a bit naughty.

Now we’ve turned this world-famous flavor into a healthy and satisfying shake that you can enjoy as often as you like!

So, go ahead and treat yourself to this super simple, incredibly delicious and oh so healthy temptation.

Peanut Butter Cup Protein Smoothie

1 cup milk of choice
1 tbsp. creamy peanut butter
1/2 ripe frozen banana
1 scoop Life's Abundance Chocolate Plant Protein
5-10 ice cubes (fewer cubes for thickness)

Blend for 10-15 seconds and serve in your favorite glass. What could be easier!

Ginger-Vanilla Protein Bar Recipe

With this crave-worthy recipe at your fingertips you’ll no longer worry about falling off the healthy eating band-wagon at snack time. Plus, you can spread your great inspiration by making an extra batch to share with friends and co-workers.

The best part is that because this isn’t a perfectly scientific recipe, it can be a clearinghouse for your pantry. Don’t have sunflower seeds or sun butter on hand? No problem, swap them out for chopped pumpkin seeds and that last 1/3 of a jar of nut butter lurking in the back corner. Or, put those pecans leftover from holiday baking to work in place of almonds, all in the name of good eating.

Even with this versatility, be sure to stick with the crystallized ginger (at least for your first batch) because it is undoubtedly the superstar of this recipe (less Kim Kardashian, more Dame Judi Dench).

Let us know how your batch turns out and if you made following these exact directions, or if you got creative!

Ginger-Vanilla Protein Bars

2 tablespoons butter
1/4 cup maple syrup
1/4 cup unsweetened almond milk
scant 1/2 cup Life’s Abundance Vanilla Plant Protein
1 cup oats (gluten free optional)
1 cup corn flakes, pounded to large crumbs
1/2 cup raw almonds, finely chopped
1/3 cup sunflower seed butter
1/4 cup sunflower seeds
1/2 cup crystallized ginger, chopped (approx. 3 oz whole pieces)
1/4 cup unsweetened shredded coconut (optional)

INSTRUCTIONS:

In saucepan over medium low heat, melt butter, whisk in maple syrup. Add milk and protein powder, whisk together until smooth. In large bowl, add oats, corn flakes, almonds, sunflower seeds and about 3/4 ginger pieces. Pour melted butter mixture over dry ingredients, mix together thoroughly. Add sun butter to mixture and mix well, kneading with hands if necessary. Line a 9×9 baking dish with parchment, foil or non-stick spray. Transfer mixture into pan; using a spatula or damp hands, press down firmly in even layer. Sprinkle shredded coconut and remaining ginger pieces, press down into bars. Bake at 325 for 20 minutes. Let cool completely before cutting.

Multivitamins… A Good or Bad Idea

In an ideal world, we would eat the perfect amounts and proportions of just the right foods from pristine, organically grown farms so we could obtain optimal nutrition from each and every bite. Sounds good, right?

It’s important to understand that foods are complicated – in a good way. All foods contain a host of complex micronutrients that work together in perfect harmony. This is why I believe that you can’t pop a pill and expect it to replace all of the nutrition foods deliver in your diet. There’s no singular pill, powder or solution that can compare with the comprehensive nutrition that fruits, veggies, nuts, seeds and other foods supply to the diet.

The problem is that this is the real world, not an ideal world and our food supply, lifestyles and unique nutritional needs make it difficult for us to get the all nutrients we need from food alone. Fruits and vegetables don’t contain the vitamins and minerals they used to years ago due to the depletion of these nutrients in the soil. They also lose nutritional potency in transit from the farm to your table, not to mention the nutrients lost when cooking them. And finally, our hectic schedules often get in the way of making the right dietary choices. For example, instead of a grilled chicken breast with a sweet potato and green beans for dinner, you worked late and picked up a bucket of fried chicken with mashed potatoes and an apple cobbler dessert. This is why only one out of five people get adequate vitamins and minerals from their food.

Here’s where I believe a daily supplements can be very helpful. Although they cannot replace all of the nutrition food delivers, when your body needs a little extra help, they will have your back and can go a long way to help nutritionally compensate those of us who live in the real world.

So now you may be wondering, “what should I be taking?” There’s so many options to choose from that it can get kind of overwhelming. Is a gender-specific formula the way to go, should I try compressed pills, capsules or a gummies, perhaps a mega-dose formula is right for me or should opt for a special supplement formulated for hair and nails, energy or my age? I believe a multivitamin that provides you with the essential nutrients for optimal health and no more makes the most sense. Because too much of “good thing” can have unwanted consequences.

I recommend Life’s Abundance Multivitamin because it provides a balanced approach to a daily supplement, providing all of the essential nutrients and none of the extras. Plus, we’ve added a unique spice blend of black pepper extract, rosemary, turmeric, oregano, cayenne, cinnamon, holy basil and cloves. These spices offer a wealth of plant-based phytonutrients and antioxidants so important for optimal health. And since I believe it’s important to reduce additives from the diet, it is free from magnesium stearate. Life’s Abundance Multivitamin veggie capsules are made from cellulose, which not only helps protect sensitive ingredients but also breaks down and delivers nutrients more easily than compressed tablets. And, last but not least, it is soy, grain and dairy free with no added sugar, artificial flavors, color or preservatives. So, do the best you can to eat as healthy as you can and if you need a little help, try Life’s Abundance Multivitamin.

 

Keri Keri Glassman, MS.RD.CDN

Dive Into Antioxidants

keri july 2016 blog

Antioxidants. Free radicals. Two buzzwords thrown around as often as, we eat! But what are antioxidants and free radicals exactly, where are they found and what do they do to and for you?

Antioxidants are compounds that protect your cells against the effects of free radicals. Think of them as the "good guys" that protect you from the "bad guys", free radicals. 

Free radicals are produced when your body breaks down certain foods, from environmental exposures such as tobacco smoke and even from the sun. In science terms, a free radical is a highly reactive unpaired oxygen atom. While oxygen is good and essential for the body, it is meant to be perfectly paired in its balanced O2 form. Think of a free radical as a pinball careening around inside your body, constantly smashing into other cells, and inhibiting normal cell function—the cells can’t do their jobs properly because this little guy keeps storming the gates.They damage cells and contribute to aging and other health concerns.

The good news is that we don’t need to live in fear of free radicals. Our bodies are pretty amazing and we can fight them, even with the food we eat. Free radicals can be reduced by eating foods that are loaded with antioxidants. Now the whole “good guy” part is making sense, right?

Antioxidants help counter free radicals in your body (think squashing that fly with a swatter) in a variety of ways. For example, antioxidants lessen the deterioration of the skin’s vital components like collagen and elastin. They protect against long-term sun damage, like wrinkling and skin discoloration, and from UVB exposure by fighting the free radicals that result from sun and pollution.

My favorite foods which have been found to deliver some of the highest antioxidant power are foods such as blueberries, artichokes, black beans, lentils and dark leafy greens. But all fruits, veggies, nuts, seeds and legumes will provide antioxidants. Herbs and spices and tea and coffee are also a powerful place to up your intake.

It’s important to remember to mix it up when it comes to eating. So, no eating that same turkey sandwich every day. Eating a variety of whole foods will ensure that you consume a wide range of antioxidants providing your body with the most help it can get, and you’ll be more satisfied, too! Even when you’re eating a balanced diet, sometimes it’s near impossible to consume all of the vitamins and minerals you need. Supplementing your diet with a low calorie antioxidant blend can be as easy as adding it to a glass of water. With our Minerals & Antioxidants mixes, just pour, stir and immediately enjoy 11 different nutrient-dense super foods, while simultaneously contributing to your 8 recommended glasses of water a day!

Keri Keri Glassman MS.RD.CDN

The Power of Protein

Omelette

You may hear the word protein and immediately think of a juicy bacon cheeseburger or a Sunday morning cheesy omelet. But, this macronutrient, famous for building muscle, comes in many shapes and sizes and has a whole lot of responsibility other than conquering cravings and “bulking” you up! 

Protein is made up of amino acids. There are more than 50 amino acids in the body, but 20 of them are responsible for protein building. There are 11 nonessential amino acids, meaning the body can create them on its own and 9 essential amino acids that the body cannot make by itself, meaning they must be ingested through foods. Most animal proteins, such as beef, eggs, chicken, fish and poultry contain all of the essential amino acids, and so they are referred to as complete proteins. Note: soybeans, hemp and quinoa are the only common plant-based foods that are complete proteins. Foods such as legumes, rice, beans and nuts do not contain all the essential amino acids and may be referred to as incomplete proteins. However, you can combine foods (think beans and rice) to get all of the essential amino acids and form complete proteins. And you don’t need to eat the incomplete proteins in the same meal! You need both essential and nonessential amino acids for your body’s cells to perform all of their functions.

Why is protein so important aside from helping us quash a burger craving? Protein is used in many bodily functions including cell maintenance and repair, blood clotting and the production of antibodies. It is the primary component of many body tissues such as skin, hair, and muscle.

Protein also provides satiety (feeling full). In other words, it is keeps us from diving into an ice cream sundae after... a bowl of pasta. One study(1) showed that people who ate 30% of their calories from protein versus 15% reduced total caloric consumption by 441 calories.

It is important to note that not all protein sources are created equal. We should aim to consume both plant and animal protein (if we’re meat eaters, of course). Animal protein should come from lean sources. It is recommended that approximately 15% of your daily calories come from this macronutrient to meet your basic needs. I believe a healthy diet may safely have as much as one-third of your daily calories from protein, and there is good reason to consume that much.

It’s easy to get into our own little adult food jags and eat the same omelet, burger or kale salad with grilled chicken again and again...and again. But, you should modify that breakfast for perhaps a protein-packed smoothie or tweak your lunch by nixing the grilled chicken for wild salmon or pork tenderloin. Switching up your protein will keep you from getting bored (and ditching your healthy ways altogether when you just can’t eat one more bite of chicken!). Also, when you eat different foods, you are consuming a wider variety of nutrients - especially if you swap out the rest of meal.

Here’s a delicious idea for a nutritious breakfast smoothie using Life’s Abundance Plant Protein powder. This 100% grain-free, plant-based protein powder is a nutrient-rich blend of clean, high quality proteins including pea, chia, pumpkin, hemp and quinoa. And at only 100 calories, it contains a whopping 14 grams of protein in every serving!

Green Smoothie

Avocado Banana Smoothie
Makes one serving with a prep time of 5 minutes.

Ingredients:
1 cup almond milk, unsweetened
1 small banana, frozen
1 tablespoon peanut butter or almond butter
1/2 small avocado
1 handful spinach, raw
1 scoop Life's Abundance Vanilla Plant Protein powder

Place ingredients into a blender and blend until you get the desired thickness.

Keri Keri Glassman MS.RD.CDN

Reference:
1 Am J Clin Nutr July 2005, Vol. 82 No. 1 41-48.

How to Drink Your Greens

Girl Drinking Greens Blend

Many people assume a green juice is for other people. They claim they don’t like veggies. They fear the poison-colored concoction will taste even worse than it looks. They think die-hard green juicers seem nutritionally elitist and willing to compromise their taste buds in the name of super fuel.

While there is definitely a spectrum of green -- from beginner to advanced -- there is a place for you somewhere along the line. I promise. And I’m encouraging you to join the party, because nothing bad happens when people add more whole green foods to their diet. Nothing. Zilch.

There are a few ways to go about getting more greens into your diet, and I promise they’re way easier than you think. Best part? You don’t even need a fork. You only need a straw.

Here are three ways to drink your greens …

1) Hop on the green juice train. If you want to make your own juice, you’ll need a juicer but not necessarily the fanciest one on the market. Juicing is a process that extracts the liquid from whatever you put in it, and it leaves all the pulp out of your cup. The pulp is full of beneficial fiber, but if pulp isn’t your thing, you still get plenty of vitamins and minerals from drinking just the juice. Not into cooked broccoli, kale, collards or spinach? You may like them better in a raw juice. Sometimes the flavors are milder when raw and combined with other ingredients.

Immediately after the juice is made, it starts losing its nutritional powers, so you’ll want to grab a straw STAT. Green juice is sensitive to time (how long from when it was made until it is consumed), temperature (heat can diminish some of the vitamin potency) and storage (air and clear glass containers can also make the juice less potent). But even not-so-fresh juice is better than no juice at all, so don’t let this deter you. Just make sure to put in the fridge and drink within 24 hours if you’re not drinking as soon as you make it. Here’s a great beginner recipe if you’re just getting your feet wet:

Keri’s Beginner Greens Juice

● ½ head of romaine lettuce
● ½ cucumber
● ½ cup spinach leaves
● 1 green apple

Clean all produce well. Toss in the juicer in order and drink immediately.

2) Get your smoothie on. If you don’t have any more room on your kitchen counter for yet another appliance, then your handy blender is waiting for you to let it make a smoothie. A blender can’t separate the pulp from the juice, which is why by definition smoothies are thicker and well, smoother. The smoothie crowd is just as cool as the green juice crowd, and some would even argue smoothies are even healthier than juices because of that pulp stuff I mentioned.

My formula for the perfect smoothie is incredibly simple … 1 cup milk (cow’s, nut or seed-based milk), 1 fruit, a handful of greens, 1 healthy fat, an extra (call it a flavor wild-card) and protein powder.

One of my fave healthy fats is coconut because it’s loaded with health-promoting properties, flavor and, of course, healthy fats. The fat in coconut is mostly MCTs (medium-chain triglycerides) and although they are a type of saturated fat, they are not the same saturated fat as you’ll get from say fatty meat.

3) Add a green supplement to your drink. Think green juices and smoothies too much work for you? I’ve got you covered. At Life’s Abundance, we’ve created a Greens Blend that is jam-packed to the brim with nutrients. All you have to do is mix with water. Yep, it’s that easy. Add a scoop to water and mix. The Greens Blend is made of organic greens (picked at peak nutrient density) and an organic mushroom blend for overall health. The best part? It doesn’t have that I-just-ate-dirt-from-the-yard taste. It has a yummy, berry flavor. You can add to water, your morning smoothie, baked goods like zucchini muffins or even to yogurt. Most important, just drink up. Greens are the master of the health universe. 

Salad Keri Glassman MS.RD.CDN