Archive for the ‘thinking tuesday’ Category

What do you eat before you run?


What do you eat after you run?


Do you have a tried and true method for race day eating success or do you just wing it?


What I love about my dietetic program is that I’m learning the science of food.  Now eating isn’t so much guess work, but the result of a scientific equation to provide my body the energy it needs in different circumstances.
I wasn’t always this sure in my food choices.  When training for my first marathon in 2008 I gained 8 pounds.  I also ate peanut butter M & M’s and Gatorade for a pre-race meal.  Good stuff! 🙂

Yeah- I was a little bigger in 08. That’s the difference high intensity weight training and good nutrition makes! And avoiding bags of peanut M&M’s! And yes that really was my race number.


Here’s the science and the generally accepted pre/post workout food recommendations. Just in case you’re a nerd like me and wanted to know!


– Carbohydrates

  • They’re good. Mr. Atkins kinda cast them in a bad light, but in terms of performance they are your bestest friend!  
  • Your body uses carbs for energy during prolonged exercise and carbs require less oxygen to burn than protein or fat.  Less oxygen to burn = more oxygen to breathe! 

– Pre-exercise

  • A high carb meal pre-exercise will maintain blood glucose and maximize glycogen stores in your muscles.
  • The meal should be moderate in protein, low in fat, and low in fiber. Why? Well the fiber one should be easy to figure out (hello port-a-potty)…for the fat…fat  takes longer to digest.  If you’re digesting fat, your body can’t commit all it’s resources/energy to helping you run better.
  • The amount (in grams) of carbs you should eat depends on how far out you are from the start of your event.  I like to use the hour rule:
    • If you event is in 1 hour: 1 gram of carbs per kilogram of body weight.  To determine your weight in kg divide your weight in pounds by 2.2 For me that’s 130/2.2 = 59.1kg. So that’s 59.1g or carbs or 236 calories from carbs. 1.25 cups of cereal has about 27g and a banana has 19g. Add a swig of Gatorade and I should be good to go!
    • If your event is in 2 hours: 2g of carbs per kg
    • If your event is in 3 hours: 3g of carbs per kg
    • If you event is in 4 hours: 4g of carbs per kg
  • Test your pre-run meal.  Everyone’s stomach is different so find what works for you.
Kyle’s pre race meal

– During the race

  • If your event is over an hour your body will need not only water but food to fuel you!  
  • A good rule of thumb is 30-60g of carbohydrates during exercise.  This can easily come from sports drinks, chews, or gu’s.
  • Be aware that fruit alone might not be your best mid-race choice.  Fructose (the sugar in fruit) isn’t as quickly absorbed.
– Post- race
  • You did it!  Now eat!  If it’s a race you finished I’m sure you’re off to celebrate with a “cheat” meal…I know I do! 
    • If it’s a training run, however you might want to me more strict with your post race meal.  Post run/workout meals are vital, because that’s what helps refuel and repair your muscles for your next workout.
  • 30-45 minutes is the window in which you need to eat!
  • Aim to repair with 0.5g of carbohydrate per kilogram of body weight.  For me that’s about 30g of carbs.  A little more then a banana.
  • Protein is also key here to muscle recovery so aim for 10-20g after endurance training.
  • It’s often said to recover in a 4:1 ratio of carbs to protein and chocolate milk is a great example of a perfect post workout food.
Would we call that a good post race food? It has carbs!

– Fatigue

  • If you’re feeling exhausted during training/races here are some nutrition related causes of fatigue to look into:  insufficient calories, insufficient carbs, iron-deficiency, or dehydration.
For my race on Sunday I had my traditional race breakfast of a whole wheat bagel with 1T of peanut butter, coffee, and a banana.  I could also have had 1 cup of Kashi + 1/2 cup of chex + raisins. Both set well with my stomach. I’ll also have some honey and a sports drink 30 minutes before the event.


Once you’re fueled then it’s all on your and your training to have a great race!


What’s your favorite pre-race meal?

Kyle’s typical post race cheat meal



Love and glucose, 
Carissa & Kyle

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I’m kinda mad at you Paula Deen. And whether it brings controversy I need to talk about it.
If you’re out of the loop ya’ll here’s a look at Paula’s latest dish:
Paula Deen revealed today that she has Type 2 Diabetes and that she has had that diagnosis for 3 years.  She recently came out with this revelation at the same time she announced her endorsement with a Danish company that makes a diabetes medication.

source

Here’s where I stand:  
Paula, I am sorry that you have type 2 diabetes.  I know that must be a strain and a concern to you and your family. 
I don’t want to point fingers at your butter-laden food (it’s clearly a big contributor) or to your status as an overweight woman over 45.  There are 23 million Americans with Type 2 Diabetes, so clearly prevention isn’t easy.

source

Here’s why I’m mad:
You’ve known about this for three years and in that time you hid the diagnosis and kept plugging away at your Southern Charm and devilishly decadent foods.  Only NOW that there’s an endorsement on the table do you finally pipe up about your disease. An endorsement for medication…medication for a disease that is largely manageable and even reversible with DIET AND EXERCISE!


Paula you are a celebrity, food icon, and mentor to many.  Do you realize what an impact you could have made if you would’ve stood up three years ago and said, “I made poor dietary choices and I have type 2 diabetes. I’m going to face it with diet and exercise.  I’m going to change my diet, my eating habits, and my health.  Who wants to join me America?
Can you imagine the fire you would’ve lit under an overweight society’s butt?  
It could’ve been magical.
Picture women in the grocery store saying, “I never thought I could cut out Mac ‘n cheese and buttered rolls, but if Paula can then I can.  She was the queen of fattening food!”
See Paula…you could’ve made a difference. A huge, gigantic difference.
But you hid. You continued to push the same foods that gave you this disease and now you’re promoting the easy way out.  And…I’m mad.


If you or someone you know has been diagnosed with type 2 diabetes please put them in contact with a certified diabetes educator.  

Help show them that a healthy diet with loads of fruits, vegetables, whole grains, and fiber can CHANGE THEIR LIFE! Educate them that exercise can increase the insulin sensitivity of their cells making medication less needed.  Be a positive influence.  Be a catalyst. Because somebody has to.


Did you know that yearly type 2 diabetes causes more deaths then breast cancer and AIDS combined? 


Love and a little fire, 
Carissa & Kyle

Yogurt with a side of sugar

Posted: December 20, 2011 in thinking tuesday

I was reading a great article from MSN that i saw Meghann post on Facebook.  The whole thing is a great healthy read list the biggest health food “scams” of the year, however what I read and had to share were the Greek yogurt facts.

source

As trainers, Kyle and I are constantly telling our clients to include Greek yogurt into their diet plans as a source of protein and as a filling snack to keep your metabolism rolling.
But do you know what else might be rolling in the deep in these yogurts? Sugar! As much as 20g! Which is…. of sugar!
20g of sugar = about 5 teaspoons of sugar!


Here’s a blurb from the article:
Yoplait joined the party, too, but its version is dubious at best—made with “milk protein concentrate” and additives like gelatin instead of 100% strained yogurt like those made by Chobani, Fage, and Oikos. While plain, low-fat Greek yogurt is a nutritional powerhouse, some of the flavored options pack more sugar per ounce than soda (about 39 g per 12-ounce can) and ice cream (about 24 g for 4 ounces). Ouch. The worst offenders (for a 5.3 ounce portion): Fage Total 2% With Honey at 29 g, Cabot 2% Strawberry at 24 g, Dannon 0% Honey and Chobani Blueberry Nonfat, each with 20 g.

Milk would have about 12g of sugar for the same size portion, so look for that.  I was shocked to see the Chobani blueberry was a top offender!

Should you cut Greek yogurt out of your diet? NO!

Should you check the labels and avoid high sugar varieties? YES!

And since it’s Thinking Tuesday pass the word along…you may save someone useless calories!

Love and strained dairy,
Carissa & Kyle

Check out past Thinking Tuesday posts:
Is milk bad for you?
The vanishing blueberries
H2-whOa!

Pumpkin Oatmeal Cookies

Posted: December 1, 2011 in recipes, thinking tuesday

Tis the season to be…
….jolly?
merry?
busy?
stressed?
broke?
overfed?


I pick JOLLLY!  However I know that this time of year the other “not so jolly” feelings can take over.  Hence why my blogging is a little slower this week.  I love blogging and never want it to become something that stresses me or takes me away from precious family time.


That being said I LOVE CHRISTMAS TIME!!!  I have been secretly listening to holiday music since November 10th and I got to meet Santa this weekend.  I know him!

We are having a cookie party here on Sunday and last night I was overwhelmed by the desire to bake.  Yes, I had a midterm in the am, but I wanted to bake.  So bake I did…then I got a 96 on my exam! 🙂


I had some leftover pumpkin in my fridge from Skinnytaste Pumpkin Spice muffins so I did a little searching and found an easy recipe, which I tweaked a lot. I started with another SkinnyTaste recipe so credit again goes to Gina.



I wanted to bake using coconut oil.  Do you use coconut oil?  It is mainly made of saturated fats…and we have been conditioned to avoid saturated fats like in beef.  However I have read several reports and studies that coconut oil is actually very good for you.


Here’s the science: as a source of medium-chain triglycerides (MCT), coconut oil isn’t stored in the body as fat as readily as oils composed of long-chain triglycerides (LCT). Some research from McGill University in Canada suggests that this is true; MCTs also boost metabolism and satiety, and therefore may promote weight loss when they replace LCTs in the diet. Because they are so easily digested, MCTs are given in hospitals to provide nourishment for critically ill people who have trouble digesting fat.
Promoters also note that coconut oil is high in lauric acid and contains trace amounts of caprylic acid, both of which appear to have antiviral and antifungal properties.
Coconut oil also isn’t from an animal source, therefore it doesn’t have the same type of cholesterol as other saturated fats like beef.



If you are going to use coconut oil use virgin to insure that it hasn’t been hydrogenated.
I’m a fan for baking or cooking my chicken.  What do you think?


Hope you liked that science moment.  Here’s today’s promised recipe:

Pumpkin Oatmeal Cookies
Ingredients: 

  • 1 cup all purpose flour
  • 2 cups quick oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 2 tbsp coconut butter
  • 1 cup brown sugar
  • 3 tbsp egg whites
  • 6 tbsp canned pumpkin
  • 2 tbsp organic milk
  • 2 tsp vanilla extract
Directions:
  • Preheat the oven to 350.
  • Mix dry ingredients in one bowl.
  • Cream oil and sugar.  Add the remaining wet ingredients and mix.
  • Combine the ingredients together and place in tablespoon like drops on a well greased cookie sheet.
  • Bake 15 minutes or until brown.
What holiday fun are you cooking up this weekend?

Love and tinsel,

Carissa & Kyle

Is milk bad for you?

Posted: November 8, 2011 in thinking tuesday

Welcome for another edition of “Thinking Tuesday” where I force you to think about what you eat from a scientific point of view.  Like a poor man’s Alton Brown.


In the past I’ve blogged about the cholesterol in eggs, bottled water battles, food stamps for fast food, and random nutrition thoughts.  Today on the docket is: DAIRY!

In school last week we had to write a research paper on a controversial health issue.  It was a short paper that we did in class, and I chose to do mine on dairy.  Many people, especially minorities, are lactose intolerant.  I personally choose to avoid milk and limit dairy products.  Just a little cheese please! Kyle drinks milk, however I only give him organic. Yes, the $4 organic.

Based on my research I thought here were some things that might be “food for thought” during your next trip to the store. 
The two main issues at hand are the increased estrogen levels in milk and the use of rBGH. rBGH is not allowed in European or Canadian milk and I CANNOT understand why the US allows us to drink it. As I said this was a quick research paper, so if you know more than me or have an opposing viewpoint please share.

source
  • The hormone levels in the milk consumed today are far greater than that which was consumed by our ancestors.
    • According to Dr. Ganmaa Davaasambuu, a working scientist for the Harvard School of Public Health, dairy accounts for 60 to 80 percent of the estrogen we consume.  
    • That is of note, because increased consumption of estrogen has been linked to an increased risk of hormone dependent cancers such as breast and testicular cancers. 
    • Increased estrogen consumption means a greater risk of developing such cancers, and today’s milk has more estrogen then ever.  
    • One reason for this increase in estrogen is that cows on today’s modern dairy farms are milked about 300 days a year.  This means the cows are milked when they are pregnant and their estrogen levels are naturally higher.  Traditionally cows were only milked 5 months out of the year. Studies on Mongolian children showed an increase in estrogen levels after drinking US produced milk for one month as compared to Mongolian milk. 
  • The United States uses the controversial recombinant bovine growth hormone in cows and we conversely drink it in our milk. 
    • European nations and Canada have banned the use the rBGH in their milks to prevent their citizens from the dangers of IGF-1 or insulin-like growth factor.
    • Excess levels of IGF-1 have been increasingly linked to human cancer development and growth.
    • When cows are treated with rBGH they produce more milk and more IGF-1. 
    • When humans consume IGF-1 it is not digested, but rather absorbed across the intestinal wall.  Research suggests that it can then be absorbed into the blood stream and affect hormone levels.
    • The research against rBGH was so compelling that in the early 1990’s Europe and Canada banned milk from cows given rBGH.  A current study by the European Commission’s international 16-member scientific committee concluded that the excess levels of IGF-1 pose serious risks of breast and prostate cancer. “Experimental evidence for an association between IGF-1 and breast and prostate cancer is supported by epidemiological — evidence arising from recently published cohort studies.” (Cancer Prevention Coalition, 1999) 
    • It is worth noting that IGF-1 is not destroyed in pasteurization.  Its levels actually increase.
From Chipotle’s website.
Advocates for milk site the many nutritional benefits such as calcium and Vitamin D as benefits that outweigh the risks, which they claim have not been proven in significant studies.

So for you Americans out there how do you feel?  Does it make you think about what you give your kids?

What do you think about Thinking Tuesday and dangerous dairy?

Love and udders, 

Carissa & Kyle


References

Cancer Prevention Coalition. (1999, March 21). Press Room. Retrieved November 3,       2011, from Cancer Prevention Coalition: http://www.preventcancer.com/press/releases/march21_99.htm
Gandhi, R. Consumer Concerns about Hormones in Food. Cornell University.

Ireland, C. (2006, December 7). Hormones in Milk can be Dangerous. Harvard Gazette .

Organic Consumers Association. (n.d.). Beef Hormones Linked to PreMature onset of Puberty and Cancer. Retrieved November 3, 2011, from Organic Consumers Association: http://www.organicconsumers.org/Toxic/hormoncancer.cfm

Welcome back to “Thinking Tuesday“.  
Food, diet, and nutrition has become a world of myths, misconceptions, and utter confusion.  Am I right?  One day it’s good to eat something and another day its not.  It can be frustrating to put it mildly.  

Mom, I just don’t know what to think anymore!

Sugar is one area where I get asked a lot of questions.  Some sugars are marketed as “healthier” than other sugars. Do I believe that to be true? No.


Sugar is sugar.  Once it inside your body it is primarily converted to glucose for metabolic fuel. End of story.  
Does a $8 bottle of agave nectar shave inches off your waist when used in your fave chocolate chip cookie recipe????  What do you think? It doesn’t.

Here’s the not so sweet truth:

  • Sugar has 16 calories per teaspoon. 4 grams of sugar = 1 teaspoon. 
  • Eating sugar won’t make you gain weight, provided you don’t exceed the amount of calories you need daily 
  • Sugar does have some negative effects.  Too much sugar in your diet can elevate the levels of fat in your blood and lower your HDL (good) cholesterol levels.
  • Your taste buds can’t distinguish between naturally occurring sugars (an orange) and added sugars (an orange soda)
But I didn’t need to tell you that sugar wasn’t a pillar of good health. I’m trying to help you weed through the mess of sugar stories out there and get the truth.
1. Is honey healthier than sugar?
          – Honey contains a negligible amount of potassium, but has more calories than sugar. (21 calories per teaspoon vs. 16 for sugar).
2. Is agave nectar healthier than sugar?
          – Agave nectar is 1.5 times sweeter than sugar, however it still contains calories. Simply because it is “less processed” and from a plant doesn’t make it less of a sweet mess.  Agave sugar does have a lower glycemic index than sugar. The glycemic index determines how quickly carbohydrates are digested in your body. The more quickly they’re digested, the quicker they get into your bloodstream and deliver a sugar rush that affects your blood sugar level. While sugar has a high glycemic index, the agave nectar glycemic index is low, meaning it won’t impact your blood sugar as much. This can be especially important to diabetics.
3. Is maple syrup healthier than sugar?
            – Maple syrup costs significantly more than sugar and has a high glycemic index.
4. Is brown rice syrup healthier than sugar?
             – Brown rice syrup has a low glycemic index but may still spike blood sugar due to maltose.
5. Is High-Fructose Corn Syrup healthier than sugar?
            – Well this one really depends on who you ask.  I’m not going to take on the HFCS machine.  I will say that I personally avoid HFCS at all costs simply because it’s very processed and contains “high levels of fructose”.
So what’s the point??? I don’t know!  I’m not the final authority on all things food related.  I’m just presenting facts.  Facts that might help you make a better food choice down the line.  Facts that might help you think twice when someone says their granola bar is “healthy” because it was made with honey.

For me personally I try to limit my added sugar intake and avoid high fructose corn syrup.


What’s your take on this sweet situation?


Love and sweet tooths,
Carissa & Kyle


If you’re new to Thinking Tuesday you can catch up here:week 1 hereweek 2 hereweek 3week 4week 5, week 6.


Disclaimer: I’m not a doctor or an RD (yet). I’m simply presenting facts.  This research was from my Nutrition & Me book at I used in my Principles of Nutrition class.

Food Stamps for Fast Food

Posted: September 7, 2011 in school, thinking tuesday

Did you know that 4 states in the US accept food stamps for fast food?


In Florida you can use food stamps at KFC, Taco Bell, and Pizza Hut.

Did you know that the US is the 9th most overweight country in the world.  74.1% of our population (age 15 and over) is overweight.  That’s 1 in 4. 

source

Before I say anymore, let me clarify that I do not want to get into a debate about poverty and living with a very limited income.  I cannot imagine how difficult it must be and I am thankful that every night I have the ability to put food on my table.


Here’s my problem.  Read those 2 facts above.  Americans are fat.  America’s obesity crisis costs our health care system lots of money.  So the government decides to make it easier for poorer Americans to buy cheap, high fat food lacking any real nutritional benefit.  A sugary soda and a burger?  What benefit does that provide to your body?  Cheap calories that will cause your energy to crash in 90 minutes? You bet.

I am sure that those fast food joints did a significant amount of lobbying to allow this.  Shame on them!  


It just blows my mind.  If I seem frazzled and upset I am.  How can our nation ever get better/fitter/less embarrassingly overweight?


Food stamps were created so those who cannot afford food can obtain food.  But food = nutrients with vitamins and minerals that are ESSENTIAL to live!  Those nutrients aren’t all supplied by a burger and soda!

Reports say this idea was created to give homeless and elderly people who have difficultly obtaining meals an easier way to do so.  And that’s a find idea, but these fast food joints need to have some vein of moral responsibility to provide these people with proper nourishment.


How about the meals that they food stamps are used for have to be within a certain calorie and fat range?  And they have to be at least 40% vegetable based (and not a french fry!).  What do you think?  


I personally loathe the entire fast food industry.  Even Subway! (I’m a hater).  I think these billion dollar enterprises have a responsibility to the health of their consumers and a responsibility to offer choices that nourish them.  A fried chicken salad with ranch doesn’t count. Processed meats with nutritionally vapid iceberg lettuce.  Doesn’t cut it.


It seems so simple to me.  Feed people healthy food and they feel better, they are more productive, and their quality of life improves.


Why is that so hard for America to get?


Love and loads of frustration,
Carissa & Kyle

What is healthy living?

Posted: September 6, 2011 in thinking tuesday

What is healthy living?  


My blogger friend Lindsey wrote a great post about that topic and I wanted to talk about it too for today’s Thinking Tuesday post.  
If you’re new to Thinking Tuesday you can catch up here:week 1 hereweek 2 hereweek 3week 4, week 5.


What does healthy living mean to you?

I think sometimes people, especially women, can fall into a trap of trying to be “healthy” only to be skinny.  Or thinking that skinny means healthy. To me healthy is so so so much more.


When I was younger I was “skinny” but I didn’t feel healthy.  I was always tired and I had to drag myself to the gym to do a measly 30 minutes on the elliptical.  My bed time was 2am and I was lucky to be out of bed by noon. (I did go into work at 330pm so don’t judge tooooo much)

When I ran my first half marathon I began to feel what healthy was.  I had a pride that came from something that I did simply for myself, because it felt good.

Muddy Buddy Atlanta

When I met Kyle and started seriously lifting weights, I felt what healthy was.  Healthy felt strong.  Healthy felt energetic.  Healthy felt empowering.

yup, that’s a Christmas tree in the back

Then I started my journey to become a registered dietitian and learn the science of food. Then healthy became my passion.

Clean eating + being active = healthy


But that’s just what it means to me.
It means clean dinners.
It means meal planning.
It means heavy weights.
It means long runs.
But it also means…
It means treating myself.
It means indulging.

It means living.


What does healthy living mean to you?


Love and loving yourself,
Carissa & Kyle

Here’s something to get excited about!  Today is my first “cooking” day in my Fundamentals of Food class!  


For the next month I get to cook in class! Take that biochem! Our menu for the first day includes a basil, zucchini penne pasta and some type of corn starch pudding.  Remind me to pack my will power when I head out the door in the morning.  Vacation + cooking class + football season + Orlando Magic Dining Month = mental breakdown.  I’ll be doing my best not to over-indulge in our educational eating.


Today is the return of Thinking Tuesday!  Sadly, our amazing professor that really made us “think” about food is no longer with us.  Hopefully I can still get us thinking and learning together.


If you’re new to Thinking Tuesday you can catch up here:week 1 hereweek 2 hereweek 3, week 4.


Today I wanted to share a video called “The Meatrix”.  Eating meat is something I sometimes struggle with.  It tastes good, I like the lean protein aspect of it, but I don’t love the way America is processing and treating meat.  To me, it’s a question of why are they putting so many antibiotics and hormones into the meat?  Surely that can’t be good for me?


This is a good and quite witty video to give you a few things to think about.  If you’ve seen the Matrix, then you’ll appreciate the humor. 



I personally like “Moofious”.  Makes me giggle.  Although this is a very serious subject and I’m not trying to offend anyone.  It’s just to make us think.  There are several continuations of this series if you’d like to see more.


So what did you think about the Meatrix?


Love and toeing the line,
Carissa & Kyle

It’s Tuesday Thursday- time for my weekly science/food/nutrition discussion.  Excuse me while I put on my lab coat and step onto this soapbox. Check out past thoughts here: week 1 here, week 2 here, week 3. 


Well hello.  Let’s talk about food fables.  I don’t like being fooled, but here’s a great example of how the food industry tries to trick us.  


Where’s the blueberry???


Blueberries are so hot right now (much like Hansel).  


They’ve got antioxidants and they’re linked to a whole bunch of great benefits like improved memory and they have Vitamin C and fiber.  No wonder companies are scrambling to showcase blueberries in all their products.  


We see blueberries, we think healthy, we buy.  Right?  Wrong!  Many times these “processed” foods showcasing blueberry don’t actually contain any blueberry!  At ALL!  Just Blue #2 and Red #40 dye.


Think I’m crazy?  Read the labels.  A certain “blueberry mini-wheat” lists a blueberry “crunchlet” on the label.  Uhhh and where exactly is crunchlet farms? Other labels include things like “artificial blueberry flavor bits”.


The sad thing is people are buying these products and thinking that they’re gleaning antioxidant benefits from them.  Unless food dyes have some super powers yet to be discovered then…you’re not.  Blueberries ARE amazing AND delicious.  I adore them.  I wonder how they feel about these berry bad imposters???


Here’s an excerpt from For Your Health on this very topic showing “blueberries” in various products.  Source.


Blueberry Bagels – Target
Made with “blueberry bits” comprised entirely of sugar, corn cereal, modified food starch, partially hydrogenated vegetable oil, artificial flavor, cellulose gum, salt and artificial colors (Blue #2, Red #40, Green #3 and Blue #1). We get it. “Cellulose Gum Bagels” just doesn’t have the same sparkle.

Thumbnail image for total.jpg
couponsurfer.blogspot.com

Total Blueberry Pomegranate Cereal – General Mills
Contains no actual blueberries or pomegranates (another food getting a lot of attention for its antioxidant properties). Found instead: red #40, blue #2, sucralose, sugar, corn syrup and brown sugar syrup. This kind of reminds me of the time I discovered the fine print recommending that I take not one, but two of my One-A-Day VitaCraves Gummy vitamins each day. Those bastards!

frostedminiwheats.jpg

Frosted Mini Wheats Blueberry Muffin – Kellogg’s 
Fresh blueberries featured on the package – blueberry “crunchlets” on the label. WTF is a crunchlet? Apparently, it’s a mixture of sugars, soybean oil, red #40 and blue #2.

special-k-blueberry-fruit-crisps-detail-prod.jpg
specialk.com

Special K Blueberry Fruit Crisps – Kellogg’s
According to thewebsite, the product is “made with real fruit and drizzled with vanilla icing.” In this case, “real fruit” amounts to apple powder, partially hydrogenated soybean oil, fructose, sugar, artificial colors red #40 and blue #1, and a dash of blueberry puree concentrate.

Thumbnail image for betty_crocker_blueberry_muffin_mix.jpg
shinyshack.com


Blueberry Muffin Mix – Betty CrockerThere’s blueberries in the name and on the package, but the truth is in the fine print: Does not contain actual blueberries. The items masquerading as berries in the mix are in reality a combination of dextrose, corn flour, partially hydrogenated soybean oil, sugar, citric acid, artificial flavor, Blue #1, and Red #40. Mmmm…there’s nothing like the smell of freshly baked food additives in the morning! 


In truth those are all “processed” foods that should be avoided.  But I think it’s good to take the “blinders” off and see what food industry is really doing.  If you ask me it’s making money and creating an obese, nutritionally void society.


Hey, can someone help me get off this soapbox.  All these “” are making me nauseous.


What’s your take on the blueberry burglary?


Love and deep thoughts,
Carissa & Kyle