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paradife-loft · 1 year ago

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poverty, by america is such a profoundly frustrating book and while I can recognize that at least a good half of that is how much I'm near-explicitly excluded from the target audience, on the whole it's just like. are you fucking kidding me.

(context for the camel-back-breaking straws here: the chapter I've been most recently reading going on a seemingly-oblivious whiplash roller coaster through "sector organizing is currently a better plan than traditional one-workplace-at-a-time unionizing because scale & collective solutions vs. individualism," and "we need to provide increased entry access to homeownership so people can start to build wealth," and "if a family's financial livelihood depends on their house's value it's understandable why they'd oppose antipoverty efforts that would result in the decrease of property costs/values," and "we* should all be voting with our wallets by doing our own research into companies' business practices and avoiding shopping with or investing in those that exploit their labor force".....

dude. are you not seeing the minor fucking contradictions here. how about instead of encouraging people to spend their money ~virtuously, you tell them point blank to counter-agitate against NIMBY shit in their neighborhoods because centralizing wealth in the housing supply is one of the big structural feedback loops causing problems in the first place.

and it's not like a substantial portion of the rest of the book isn't incisive and legit in what it talks about, either? but jfc, you can't write a book that makes it very clear the kind of middle-to-upper-middle-class audience it's talking to, leading with "hey the way we benefit from exploitation of the poor is very real and a part of the overall social landscape that needs to change too," and then following up with. as a series of individuals, you should all be re-evaluating what stocks you invest in. just, no.)

#James liveblogs books #I've been low-key irritated about the implied readership but otherwise mostly finding it good #and then somehow it just took a nosedive off a cliff in the last 10 pages #starting with 'payday lenders should publish easily understandable avg costs of their loans in the same way that -#- fast food places have to display calorie counts on their menus'#Oh. Okay. I see now sure let's just start setting fire to my goodwill hereOH HEY NOW IT'S MY BERSERK BUTTON #'BUILD WEALTH THROUGH HOMEOWNERSHIP!! :D"#insert aggravated Stitch Lilo&Stitch gif here

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apparentlynotreallyfinnish · 5 years ago

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I’m still trying to get back to some kind of normalcy after my US trip and I’ve been jotting down some of my observations and little tidbits about the trip (a lot about the food, some about general stuff and meeting Mick and V). This is more for me to remember and look back on, I don’t really expect any of y’all to be that interested. So I’ll put it under a read more.

I’ve never been on a plane that big (with three rows of seats, 3-4-3) and surprisingly, the flights (3h and 11h on my way there, 8h and 2,5h when coming back home) went really well! I will definitely visit the US again now that I know I can do it. (In case you didn’t know, I have always had a horrible fear of flying.)

I stayed at an Airbnb for the first two nights, which turned out to be an excellent idea since I caught a stomach bug from my friend’s baby before the flight and spent the first night in the states sleeping on the bathroom floor and being extremely ill.

The Airbnb host was lovely.

Simply Lemonade’s Raspberry Lemonade is my favorite drink ever and I’m so very sad they don’t sell it in Finland. Also, apparently, I like Dr. Pepper.

Floridian strawberries are cheap and tasty (but not as good as Finnish strawberries).

Milk Duds are nothing like I imagined. They were okay though.

I love Sour Patch Kids.

I’ll probably never again eat at Taco Bell, even if I get a chance. (Also, Mexican food, in general, is gonna be on hiatus for a while…) I had a Crunchwrap and it was okay when it went down but pure murder when it came back up the following night.

The Cheesecake Factory was ridiculous. The portion sizes were monstrous and the cheesecake was a bit too much. Also, the eye of Sauron pillars were a strange decor choice.

Portion sizes in other places weren’t as big as I’d expected. But the drinks… Good God. No wonder there’s so much diabetes in America.

Bojangles was my favorite fast food place and I’m still dreaming about Cajun Filet Biscuit.

All chicken foods I ate were great.

Seeing the calory counts so prominently displayed on menus and commercials was very disconcerting and gave me so much anxiety.

Why does everything have to come in a huge bag/bottle/package?! I would’ve wanted to try out all kinds of stuff but I’m not gonna buy a 15-pack of drinks to drink one (or a 1 pound bag of candy etc.).

I expected the food to be cheaper.

I felt weird about someone packing my groceries for me.

I felt weird about waiters and cashiers being so cheery. It freaked me out and always made me mumble something incoherent in response.

My depit/credit combination card was apparently very strange to many cashiers. Don’t you guys have those?

There are SO MANY trucks. And they are intimidatingly big.

I only saw one oversized load which was a tad disappointing but still good. (This will not be understood by anyone else except Mick.)

Road signs were massive.

I’d never seen a skyscraper before so that was cool.

The houses are massive and very American.

So many cars….

The Georgia Aquarium was a heaven on earth and I sat in front of the big tank for 30 minutes and actually cried because I was so overwhelmed and affected. (Yes, I have a weird obsession with aquariums and ocean creatures.) I wanna go back and sit there a whole day.

Also, I saw puffins and it was everything I hoped it would be. (I obviously bought a puffin plushie for myself. It now sits under my lighthouse print.)

Also, a middle-aged guy accidentally titty-punched me (at the Aquarium) and I’m not sure which of us was more embarrassed.

It was about 22C/72F on one day and we sat out on the porch and wrote. It was lovely. When I came back home a few days later we had -7C/14F and it was snowing.

I could move into 2nd and Charles (I LOVE used book stores). It was literally heaven for me and I made Mick and her whole family annoyed at me by staying there way too long.

@mythicalpurgatory is the sweetest person on Earth and gave me the prettiest earrings as a gift. I miss her hugs and I am so sad we forgot to take a pic together.

@sass-and-panache was exactly as I’d imagined her to be. She really is a force to be reckoned with. She’s amazing. The best mom and an all-around awesome person. Meeting her in real life was almost anticlimactic because it all felt so familiar (but only almost, it was actually freaking awesome).

I was very awkward and embarrassed about my accent.

I’ll probably miss Mick’s son more than Mick but only because he snuggled with me. (Also, he’s like super smart and cute as heck.) (This is only like 50% a joke.)

When Mick drove me to the airport we listened to Rhett and Link sing Silver Wings and it was very fitting and slightly hilarious.

On the flight back home, the plane flew over Newfoundland and I’m like 95% sure it also flew over the exact spot I’d decided LMBYL’s lighthouse island is. I was VERY excited.

I almost missed my second flight back home in Paris (because the airport is massive, the staff was unhelpful and I didn’t have enough time between flights). It was very stressful. I almost cried at the security check and the staff member checking my bag was super rude. They called my name on the loudspeaker (last call) and I was on the plane right as they were closing the gate.

Jet lag was not a problem while I was in the States. Now though… My body has no idea what time it is.

It was a great trip and I’m so glad I did it. That I could do it. That my anxiety didn’t stop me. If you’d told me a year ago that I was doing this I would have laughed and called you crazy. I’ve always dreamed of visiting the US but I was certain I would never do it. Actually going was a huge personal victory.

I will be forever grateful for Rhett and Link because they are the reason I met Mick and did this trip.

#Appa's rambles #Appa's trip to the States #aftermath

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idlelitany · 6 years ago

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Tunes for the road: Magic Pie and The Ultracheese

Located on a bustling street corner between a pub and a Mediterranean restaurant, Lulu’s Chocolate Bar is a cozy dessert shop that specializes in homemade sweets and fruity cocktails. Like most buildings in downtown Savannah, this one is snuggled against the one beside it. It’s a modest place with typical architecture for the time—prominent red bricks and green window panes along the upper floors. The latter serves as a reminder that these buildings were once inner city apartment complexes.

Lulu’s Chocolate Bar Front

Lulu’s Chocolate Bar Side

(Click photos for a bigger view.)

The first floor, where Lulu’s Chocolate Bar is located, was a general wholesale store once upon a time. If you come early enough (or if you have better eyesight than me), you can still see its faded green sign right above the shop. It was renovated years ago to fit the bar’s image.

Before you even step through the door, you can already tell what Lulu’s is about.

First off, I want to say that they do have food, y’know what people call “actual food”—fancy dishes like Saucisson Sec, Prosciutto, and Mousse of Duck Foie Gras—but it isn’t the first thing people look at when they open up their menus. It sure as sin wasn’t my first choice either. It would be downright disrespectful. Lulu’s has been voted the best dessert joint in Savannah since 2008 by readers of Connect Savannah Magazine… and with good reason.

They’ve got an array of desserts to choose from. Aside from their house specials (like their mouthwatering strawberry suspension cake, which is all held together by a sleeve of chocolate), the desserts change every other day! So, you can sample something new every time you visit.

Each dessert is presented the same way. There are two twists of whip cream off to the side and, depending on what you order, they include messy squirts of either chocolate or condensed milk scattered all over the plate.

My friend and I settled on three desserts because who can stop at just one? (Please don’t judge us.)

THE DESSERT

Cookies and Cream Cheesecake

A combination of the classics? Sign me up! This was a cold, melt-in-your-mouth slice of cheesecake that featured an oreo bottom to add a little bit of crunch to every bite. The cookies n’ cream flavor exploded in your mouth.

My main issue? I only ordered one slice.

Cookie warning: the mini oreo on top of the cake was soft since they stored it ready to go in a refrigerated area. I personally liked that, but if you like your oreos less mushy, then you’d probably want to set it aside. Maybe replace it with one of those dollops of whip cream they add for you?

Chocolate Peanut Butter Pie

This was a mouthful of decadent Reeses-esque goodness. Soft, gooey peanut butter was sandwiched between a sleeve of chocolate, which gave the cake more texture. The pie had a hard outer shell made of cookie and featured peanuts sprinkled on top. I originally thought that the peanuts were put there for presentation and would detract from the overall taste, but that definitely wasn’t the case. The peanuts weren’t salted, so it gave the final bites a certain coarseness that made it easier to eat. Yay for crunch!

What I didn’t like was that the bottom was made of the same chocolate layer as the top, which made me get tired of it fast… really fast. For this, you need to order a drink or a different dessert to break up the flavor and consistency. I thought it would’ve been better to have the hard cookie layer on the back extend to the bottom like a cheesecake.

Honey Lavender Cake

This one confused my senses, but in a good way. I admit, we ordered this because we wanted to feel posh by having something purple with an elegant name laid out in front of us. But damn, if eating this wasn’t a ride for our taste buds.

It tasted like… aroma.

Even I have no idea what in the world that means.

It had a lavender hint to it that reached my nose every time I chewed, which messed with my senses. (It’s kind of like those instances when you smell something so strong that you end up tasting it, but the other way around.) Other than that, it tasted pretty much like vanilla cake with a dab of honey for extra zest.

Despite making me question its existence, I thought this cake was well worth its price ($8.50). It was made of three layers of spongy vanilla that was broken up with lavender icing. The frosting was creamy, but not so thick that it was a chore to chew. The amount of sugar was just right.

Overall, the taste was one-of-a-kind. The design was cute, and trying to figure it out made me enjoy it the most out of the three. Still, it was confusing… maybe they designed it to be that way? They’ve certainly got me talking about it.

THE DRINKS

At Lulu’s, you can even drink your dessert! Different kinds of martinis and cocktails dominate their menu. They get insane bonus points for serving them in big glasses. Even their “shots” are served in regular-sized cups. Their shape is the only thing that gives them that shot-glass-pass.

Lulu’s Chocolate Russian Shot

(You’re on thin ice, over-sized shots.)

We ordered three drinks to match the number of desserts. I’m not a cocktail connoisseur, but I can tell you that they each had a fair amount of alcohol. I’d definitely advise against buying three. They might upset your stomach, especially if you’re having them with cake.

From left to right: Peanut Butter Cup Martini, Lulu’s Chocolate Russian Shot, B-52 Coffee

Expect varying degrees of bitterness in each drink. Despite their sweet names, they’ve got kick. If you order something with chocolate like what we did, then you need to mix it with a small spoon or drink it fast because the chocolate tends to clump at the bottom.

Strangely enough, I didn’t feel like the added sweetness in the drinks did much (except add extra calories and afford them cool names). It still couldn’t mask that bitter bite of alcohol after every sip, and it would often interfere with the flavor of the dessert I was eating. They did make a good palette cleanser between cakes though.

B-52 Coffee

The other drinks were decent, but the B-52 Coffee had me setting it aside after only one sip.

Coffee is great on its own. B-52 is great on its own. Together? It tasted like a viciously hot latte with an aftertaste of sour Skittles because who values flavor?

I strongly believe that the only reason the whip cream was there was for mercy. It was meant to be scooped up with that strategically placed spoon they included to get rid of the flavor.

(Don’t worry, I still braved it afterwards. No, I wasn’t dared. Yes, I count it as a life achievement.)

THE STAFF

Early Bird

Everyone was really friendly and easy to talk to. I feel like the quickness of service here depends on what time you come. Like all places, waiters and waitresses are limited. It can get packed in the evenings, and you can actually spot them running in and out of the kitchen if you sit nearby. But they’re all sweet, patient people that don’t rush you, despite the line they’ve got outside.

THE PLACE

Lulu’s atmosphere enveloped me as soon as I walked through the door. The dim lighting told me that this was, indeed, a bar, despite the many seats and tables littered across the scant distance in front of me. Standing there felt akin to lingering on the sidelines of an upscale lounge without all of the stuffy awkwardness that came with actually lingering on the sidelines of an upscale lounge. The brick walls and dark wood furniture combined to give Lulu’s a chic, yet cozy look.

Dessert Display Case

Podium

(Click photos for a bigger view.)

The podium in front of the door caught my attention. While there was a high-tech looking music player immediately to my left, my eyes were swiftly drawn to the display case chockfull of desserts. I’d like to say that the well-stocked bar in back of it didn’t interest me, but that would be a lie. (Under 21 habits die hard.)

(Click photos for a bigger view.)

To the right, were sturdy, wooden tables and a long line of chairs. Paintings hung from the walls. They were small and blended in with the faded bricks they were propped on top of. Each was unobtrusive enough that my eyes easily wandered away after a moment. Honestly, I’d feel awkward if they weren’t inconspicuous because once people began coming in and sitting in the seats in front of them, it’d be embarrassing to be caught gaping. Thankfully, the place wasn’t too packed when we had our desserts. But it was small enough that you could hear the conversation of the next table over.

I found them easy to tune out because echoes of rock bands that I loved cut through the air by the time we were served; it was a great playlist of Queen, Foo Fighters, and Audioslave. (I don’t know who put it on, but bless them.) It made sitting fun.

On the upper-left above the register, they missed an opportunity to say: ‘Cakeout here’ 😦

FINAL THOUGHTS:

Lulu’s is a cool place with rad desserts, great atmosphere, and friendly staff. The price isn’t bad, though they might be steep for folks that don’t like splurging on desserts. Their drinks are creative, but can be a hit or miss. Thankfully, their sweets more than make up for it. I recommend it as a place to go to after a late lunch, then top it off with some shopping along Broughton Street or a stroll near the Savannah River.

The best hours to pop in are immediately after they open and near midnight. 6pm to 10pm are their peak hours, so you might not be able to find a seat.

GENERAL INFORMATION:

Contact: Website | Directions Hours: 2pm – 12am (Sunday to Thursday); 2pm – 1:30am (Friday & Saturday) Happy Hour: 2pm – 6pm daily (Bonus: different drink promos every day) Reviews: Yelp | Trip Advisor

Lulu’s Dessert Mania! Tunes for the road: Magic Pie and The Ultracheese Located on a bustling street corner between a pub and a Mediterranean restaurant, Lulu’s Chocolate Bar is a cozy dessert shop that specializes in homemade sweets and fruity cocktails.

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howelldelia · 4 years ago

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#Can You Increase The Height Of Your Garage Astonishing Ideas #How To Get Taller In Just Your Legs

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pearmelody94-blog · 5 years ago

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Portion control is just another diet that won't work for most - Quartz

Most diets fall into one of two categories—they either claim to unlock a previously misunderstood secret of nutrition science that will lead to effortless weight loss (see: Keto, Atkins); or they promise an innovative way to change your thinking around food that will lead to effortless weight loss (see: Noom, intermittent fasting).

The reality is that although there are certain habits most doctors and nutritionists would encourage for good health—eating more fruits and vegetables, exercising regularly, getting enough sleep—there is no one weight-loss system that works for everyone (and certainly not an “effortless” one). Increasingly, the consensus is that dieting, on the whole, doesn’t work, and that body size is not necessarily a good metric for health.

Despite that, the diet industry—with its books, apps, programs, packaged foods, and supplements—was worth an estimated $66 billion in 2018. The enduring popularity of diets speaks to our deep confusion around body size, health, and food.

Even as I wrote this story in a café, I overhead a woman confidently recommend that her dining companion dust her coffee with cinnamon to “help control your blood sugar.” (There’s no evidence the spice has this effect.) And indeed, so much of modern diet culture is based around this sort of “one weird trick” thinking: Just cut out all carbs, or don’t eat fruit, or practice mindfulness at mealtime, or fast two days a week, and you’ll crack the code of weight loss.

Into this crowded marketplace has come a new weight-loss strategy that has been gaining attention, and doesn’t sound at all like a weird trick or a new fad. In fact, it sounds like something your grandmother would have sworn by to keep her figure: portion control.

Counting calories

As a weight-loss strategy, portion control has obvious appeal—it’s simple and doesn’t rely on new theories of biology. And it feels like common sense: Smaller portions mean fewer calories. But it also reveals just how much about weight loss and nutrition we don’t actually grasp, and how seemingly helpful information, like the portion sizes on food labels, can deepen that confusion.

Instead of drastically limiting the foods you’re “allowed” to eat (like the Whole30, Keto, or Paleo diets), portion control doesn’t usually ban foods. Neither WW nor Noom, weight-loss programs that have participants track and count their intake, tell you precisely what to eat. Instead they set limits on how much, in the form of a number of “points” or calories, you can consume on a daily basis.

In the community that has grown up around WW (a rebrand of the company formerly known as Weight Watchers, with the tagline “Wellness that works”), there are hundreds of articles, blog posts and Pinterest pins dedicated to outlining ways to eat without racking up points. Points aren’t directly equivalent to calories, but the message is clear—the less food you eat, the better.

Of course, that’s not always true. Despite the often-cited maxim that weight loss is as simple as burning more calories than you consume, a growing body of research suggests the that weight loss is far more complex, and that the nutritional information on food labels isn’t as clear cut as it might seem. “The more we probe, the more we realise that tallying calories will do little to help us control our weight or even maintain a healthy diet,” the Economist reported recently. “The beguiling simplicity of counting calories in and calories out is dangerously flawed.”

Calories represent stored energy, and are calculated based on the amount of heat produced when a food is burned. The human digestive system though, involves many more variables than an oven. In the US, it’s legal for calorie counts on packaging to be off by up to 20 percent, the Economist explained. What’s more, even when the count is accurate, different bodies process calories in different ways. “The calorie as a scientific measurement is not in dispute,” the Economist reported. “But calculating the exact calorific content of food is far harder than the confidently precise numbers displayed on food packets suggest.”

Nutritionists who embrace an “intuitive” approach to eating (another growing trend, but one that pointedly eschews food rules and diet products and doesn’t promote or promise weight loss), say that the emphasis on the amount of food we eat—all that weighing of pasta portions, and doling out of tablespoons of hummus—undermines our internal system of satiety and appetite, which should tell us when to eat and when to stop eating.

“It reinforces the messages that we see in diet culture, which is you cannot trust your body to tell you what, when, and how much to eat,” Dr. Laura Thomas, a registered nutritionist in the UK, and author of Just Eat It told me over the phone. “Therefore you need rules, you need restrictions in place. You need these guidelines. And again, it’s undermining that trust that we have in our bodies to self-regulate.”

Portion size matters

The guru of portion control is Dr. Lisa Young, a registered dietitian and adjunct professor of nutrition at New York University whose outrage about growing portion size has become her personal brand.

Young came to prominence as the researcher in the documentary Super Size Me who points out how much larger typical portion sizes have gotten in restaurants over time. In that seminal film, she highlights how the smallest order of fries on the menu at many fast food restaurants used to be the only size available, and points out that the largest soda cups at many convenience stores clock in at a full half-gallon of sugary liquid.

These giant portions warp our perception of how much we should eat, she argues in a new book, Finally Full, Finally Slim. And our actual dinnerware has gotten bigger over time as well, she says. “We get used to these big portions, and plates have gotten bigger,” she said in a phone call. “They’re not the same size as our grandmother’s stuff.”

Young, like many others in nutritional science, is a critic of fad diets. “It’s really not that complicated,” she says of maintaining a healthy diet. “Fads come and go and we want to jump on it. Like whether it’s celery juice, whether it’s kale, whether it’s cauliflower, there’s no miracle diet and there’s no miracle ingredient—period.” She maintains that eating from smaller plates—using a salad plate or pulling your grandparents’ china out of the cabinet—and filling it half full of vegetables is a solid starting place for a healthy diet, and potentially for weight loss as well.

“Portion control is a lifestyle issue,” she said. “And it doesn’t mean you have to eat tiny portions.”

Thomas agreed that super-sized restaurant meals have the power to distort our thinking around how much food we need. But the portion control movement is just more of the same, she argues. Both interfere with our internal cues about how much we need to eat, which may fluctuate on a daily basis. And portion control’s sharp focus on the amount of food being consumed, Thomas added, could contribute to disordered eating patterns.

The problem with food labels

A central, and problematic, aspect of portion control is the nutrition labels on packaged food. As it becomes increasingly clear that individual bodies use calories in different ways, it’s also becoming clear that the food labels we rely upon to tell us how many calories we’re eating are far from the precise measure we have assumed they are. The Economist found that calorie counts on labels were off by an average of 8 percent, and that frozen foods can understate calorie content by up to 70 percent.

The way portion sizes are calculated for labels is also impossibly confusing. In 2018, the US Food and Drug Administration unveiled new food labeling requirements, including updated (larger) portion sizes. Many consumers believe these portions to be suggested serving sizes, which they are not. As the FDA explains:

By law, serving sizes must be based on amounts of foods and beverages that people are actually eating, not what they should be eating. How much people eat and drink has changed since the previous serving size requirements were published in 1993. For example, the reference amount used to set a serving of ice cream was previously 1/2 cup but is changing to 2/3 cup. The reference amount used to set a serving of soda is changing from 8 ounces to 12 ounces.

Young argues that the serving sizes on labels are problematic because they suggest that the government is saying that these foods, in these amounts are healthy—that 12 ounces of soda is a good choice because it’s the proper amount of soda. “People think it’s what the government is recommending,” Young says. She also notes that because those servings are based on self-reported surveys, they’re not accurate: “People don’t have two-thirds of a cup of ice cream. They have more like a cup-and-a-half.”

All this emphasis on the measurements echoes diet culture’s insistence that your body cannot be trusted, that you must rely on an external authority when it comes to how much food to consume. A label doesn’t know that you’re extra hungry because you missed lunch, or that a spoonful of ice cream standing by the freezer is all that you crave, not a whole scoop. And even if it’s not the intent, most consumers read portion sizes on nutrition labels as an indication that unless you’re eating that specific amount, you’re doing it wrong.

A way to deflect blame

Another problem with portion control is the movement can be co-opted to deflect the pressure on food companies to mass-produce healthier foods.

The National Consumer League is leading a campaign to emphasize portion size in the next set of dietary guidelines, which the US Department of Agriculture adjusts every five years and is slated for an update in 2020. In February the NCL sent a letter to the USDA, co-signed by several of big food’s industry groups—the American Frozen Food Institute, American Beverage Association, Grocery Manufacturers Association, National Confectioners Association, Sugar Association, and the Sustainable Food Policy Alliance. “One promising, and we think underutilized, strategy for tackling the obesity epidemic is helping consumers understand and implement appropriate portion control,” it wrote.

This message is problematic for eaters, both Thomas and Young agree, because it says that it’s how much food we eat, not the types of foods we choose, that have the greatest impact on our health. Young noted that placing responsibility, in the form of portion size, onto the consumer makes it seem like all foods are equally nutritious so long as we eat the “right” amount. She said that just because a snack comes in a small portion, like a 100-calorie package of chips, that doesn’t mean it’s a good choice nutritionally speaking.

By the same token, it may be perfectly fine to eat more than one portion of a food, depending on what that food is and your nutritional needs. “A portion size depends on your hunger and satiety cues,” says Thomas. “It doesn’t depend on these arbitrary labels.” She gave the example of a client who found herself confronted with a tub of hummus with a label saying it contained four servings. “She ate half the tub of hummus and she ended up feeling really guilty,” Thomas says. “She was basically self flagellating about eating half of a pot of hummus—and it’s fucking crushed chickpeas!”

Most of us spend our days surrounded by food we don’t actually need for survival, and spend our lives in bodies that look different than what has been held up as ideal. Portion control pits us against ourselves by making external rules—plate size, numbers on a label—the arbiter of our appetites rather than our actual hunger. It also denies that humans sometimes eat for reasons that have nothing to do with fueling our bodies, that pleasure is a legitimate thing to expect from food.

A healthy relationship with food, Thomas says, requires a person to “understand what your body is asking for and respond to that… Both in terms of your hunger and fullness levels, but also things like pleasure and satisfaction.” There’s no easy way to measure that.

Source: https://qz.com/quartzy/1549758/portion-control-is-just-another-diet-that-wont-work-for-most/

#read more #see more #check it out #interesting #learn more

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snakecolumn95 · 6 years ago

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Portion control is just another diet that won't work for most - Quartz

Counting calories

Portion size matters

The guru of portion control is Dr. Lisa Young, a registered dietitian and adjunct professor of nutrition at New York University whose outrage about growing portion size has become her personal brand.

“Portion control is a lifestyle issue,” she said. “And it doesn’t mean you have to eat tiny portions.”

The problem with food labels

A way to deflect blame

Another problem with portion control is the movement can be co-opted to deflect the pressure on food companies to mass-produce healthier foods.

Source: https://qz.com/quartzy/1549758/portion-control-is-just-another-diet-that-wont-work-for-most/

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elajyoti-blog · 6 years ago

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Healthy Tips For Weight Loss | Healthy Eating Tips for Weight Loss

Healthy Tips For Weight Loss

Do you find out dropping weight after which retaining it off a real struggle? Don’t worry… you’re now not the best one. If you consult with your doctor about the Healthy Tips For Weight Loss . He/She give you best suggestion for healthy tips.

But the coolest records is, that absolutely by way of the use of making a few smooth adjustments to our consuming and bodily hobby behavior, in approaches that we can keep and preserve for the relaxation of our lives (in preference to via brief time period diet) we are able to shed kilos, keep it off and increase our fitness for a life-time.

Realistic dreams

A accurate place to start is to song-up the ones antique behavior with the aid of putting sensible desires.

One manner to start doing that is to hold a easy diary for some weeks to music our consuming and physical pastime, as this could assist with putting attainable goals and making plans our fantastic modifications to perform them.

Avoid ‘short-fixes’, weight loss traps and terrible fad diets

Watch out for those weight loss traps or awful behavior that would get inside the manner of achieving your desires:

skipping meals or ingesting on the run

eating and ingesting to relieve strain

consuming comfort ingredients too frequently, in preference to creating prepared domestic cooked meals from fresh factors

Recommended Diet for Weight Loss Tips

Weight loss is not so difficult and by following the below diet for weight loss, one can lose weight at ease. The key is to follow the tips diligently.

Don’t skip meals

Eat more frequently

Have home-made foods

Increase the stock of healthy foods

Add all the food groups into your diet plan

Choose smaller plates and bowls

Don’t go to parties with an empty stomach

Limit the usage of sugar and salt

Quick-restore diets do no longer help to decorate long-term eating behavior or sustained weight loss and can regularly additionally result in risky component effects (opens in a ultra-modern window) for your health.

How fast want to I shed pounds?

Once you decide your healthful weight, it's miles critical to set a practical and long-time period aim that’s both viable, and primarily based totally on healthy consuming and being active.

For wholesome adults, the encouraged fee of weight loss is zero.Five to 1.0 kg in step with week.

Healthy Tips For Weight Loss

Get off to an awesome begin with those wholesome weight reduction guidelines

have ordinary healthful food – inclusive of breakfast (opens in a brand new window) – with the right portions from every of the five nutritious meals businesses (opens in a ultra-modern window) to in form your person power dreams

lower the ones element sizes to keep away from over-ingesting (with the delivered bonus of saving on your food bill too)

take a look at you are not over-indulging in the ‘discretionary components (opens in a brand new window)’ class as those food and drinks have a tendency to be excessive in kilojoules because of their fats, sugar and/or alcohol content cloth

devour slowly and prevent whilst pretty truely complete

preserve at the skip, take a seat down a good deal less and set dreams to be more lively every day

pre-plan your weekly menu and shopping for list, and learn how to follow the vitamins panels on food labels

switch over to wholesome cooking conduct and look for easy, tasty and healthy recipes that the entire own family can enjoy

switch sugary beverages for water. Watch the Swap It and Save! Ideas to keep your waist (opens in a brand new window) video.

Keep faraway from ‘non-starvation nibbling’ amongst food or while distracted inclusive of when looking television or at the movies

learn how to confidently say ‘no thank you’ to second serves and high-energy desserts. Finish the meal with some delicious fruit as an alternative.

Lessen high-sugar and high-fats food and go for extra fruit and greens (opens in a brand new window) as a substitute

whilst ingesting out, carefully test over the fast food menus which includes kilojoule counts and serve sizes. Try the ones more healthy eating out ideas alternatively

drink water masses and if you do select out to drink water alcohol order via the glass and sip slowly

praise your achievements alongside the way and taking time for a few element that makes you sense accurate however steer clear of the usage of food or drink water as a reward

are searching for nice help from pals and others to help attain your prolonged-time period desires.

Who can assist and support you to shed kilos?

There are masses of weight loss packages, products and services available which can help you shed pounds. Weight Management Council Australia (opens in a present day window) gives information about high-quality workout in weight loss. Use this statistics to help decide what method may be pleasant for you.

Your medical doctor, an approved working towards dietitian (opens in a cutting-edge window), an exercising physiologist or a psychologist can also be capable of assist.

Losing weight doesn’t need to revel in like a chore. Simple adjustments for your way of life will produce consequences.

Most parents realise that ingesting a touch a lot much less, and workout a chunk extra does the trick, however in an corporation crowded with combined messages on suggestions to shed kilos, it is able to get perplexing.

These easy weight reduction hints had been tried and examined. They won't redecorate your body in a single day, however they may help it gain a barely higher, greater wholesome form inside the long run.

Hacks for weight loss

Here are some few Hacks for weight loss , you can easily incorporate today:

drink water more water

Because water is worried in lots of metabolic processes for your frame, being dehydrated has the capacity to gradual your metabolism down, that may abate weight loss.

There’s also a principle that having a glass of water in advance than a meal ought to make you experience happy faster, which means you eat less energy.

A 2009 have a look at via manner of the Department of Human Nutrition, Foods and exercise in Virginia showed this connection, displaying that water intake acutely reduces meal energy intake among middle-elderly and older adults.

Be prepared

When hunger actions, dieters can frequently fall off course with the aid of manner of opting for sugary snacks to limit cravings. Having healthful however filling snacks at the ready can prevent this.

Similarly, planning food can preserve you at the proper track and forestall you binging. It’s also much less complicated to manipulate a calorie deficit if you’re making plans ahead.

When eating out at restaurants, it’s an amazing concept to have a take a look at menus before to ensure you're making healthful picks.

Make inexperienced tea your tipple

The sour-tasting refreshment has been of developing interest for dieters due to its ability to stimulate fats oxidation. How does it paintings? It’s all all the way all the way down to the catechin polyphenols. Absent in black tea due to its fermentation manner, catechins are notion to stimulate fats oxidation and feature the potential to increase fats metabolism.

Spice up your mealtimes

Making your food flavoursome and a laugh is an vital part of preserving weight reduction. Looking in advance to tasty but healthy dinners will assist you exchange your dating to meals and installation healthy life-style conduct.

Chilli peppers aren't certainly entire of flavour, they're also idea to have fats burning properties. According to a 2010 study by way of the American Chemical Society, capsaicin - placed in chilli peppers - may additionally reason weight loss and combat fat build up.

This has led scientists to keep in mind similarly research into how red chilli peppers may be used to treat obesity.

Savour. Every. Mouthful.

Focus your thoughts on your meals and revel in every fork. This is the paintings of aware eating. Not simplest are you probably to experience it more, you’re allowing your self to concentrate for your stomach and whilst it's far feeling complete.

Many watch television or multitask at the identical time as consuming, which distracts the thoughts and may bring about over ingesting. Eating on the cross can also contribute to bloating.

Exercise for Weight Loss

Adding greater interest in your everyday habitual – on foot to paintings or using the steps – is a positive fire manner to useful resource weight reduction. Weight lifting is also certainly critical to prevent your frame losing muscle mass.

When you introduce a calorie deficit into your weight loss plan and your body notices low electricity levels over a prolonged period, it may enter 'hunger mode' in which it begins to interrupt down muscle for power and your metabolism slows down.

Lifting weights and different resistance bodily activities will save you you losing muscular tissues and boost up your metabolism rapid.

Use smaller plates and bowls

Trading for your huge dinner plate for a slightly smaller one is a totally easy but powerful weight reduction tip. You can ‘fill your plate’ with out breaking the recommendations. This can assist with portion manipulate.

Keep a meals diary

Weight loss is all approximately converting manner of existence behavior. Record what you consume and at the same time as and it have to be smooth to discover bad behavior. This may additionally assist you to block out meal instances so you can exercise for weight loss aware ingesting.

Watch your consumption of sensitive carbohydrates

Refined carbohydrates embody white bread and pasta – regularly stripped of the maximum nutritious additives. Studies show that the ones can motive a spike in blood pressure which can later reason cravings.

Eating complete wheat and entire grain bread and pasta is incredible.

Sleep greater

Getting your 8 hours near eye is sincerely as essential as your diet and exercise regime on the subject of weight loss. In a take a look at by using manner of the University of Leeds, 1,615 adults said how prolonged they slept and stored statistics of meals consumption.

If you have any doubt about the Healthy Tips For Weight Loss . You Can confirm with us.

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#diet for weight loss #exercise for weight loss #Hacks for weight loss #weight loss

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billydmacklin · 7 years ago

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Cooking Without A Kitchen!

As we already know, my kitchen for the past nearly two years has been a sorry gutted pit of despair. Let’s not dwell on it. If you didn’t already know, here’s a basic rundown. Life comes at you fast sometimes.

While the period between gutting the old kitchen and finishing the new one might be JUST A TAD longer than what a more normal renovation might demand, most kitchen renovations do result in a space that’s temporarily unusable. The classic response to this is often some combination of microwaveable meals and take-out, the latter of which I am ALL ABOUT except for the part where it gets insanely expensive and super unhealthy and, honestly, pickings are slim around these parts. Additionally, I actually do like to cook my own food, especially to wind down a bit at the end of the day!

SO. If you are anything like me, and you might be taking on a kitchen renovation, HEED MY WORDS: give yourself the gift of setting up something efficient and functional in the meantime. It can be tempting to just throw yourself 300% into the renovation while your life disintegrates into squalor around you, but you actually don’t have to make your house a living hell of dysfunction as punishment for trying to make it better long-term. Don’t be a martyr. It’s taken me…a while to learn this.

For me, the most painless way to do this was to set up my dining room as a temporary kitchen. And honestly? It’s not the worst kitchen I’ve ever had!

I turned the dining table the other direction to free up a little space for that honker of a fridge next to the hutch. That big butcher block is my makeshift countertop, and the cookie jar thing holds food scraps for compost. I know they sell containers for this very purpose, but I find that it needs to be emptied because it’s full long before it ever starts to stink, so I like my vintage crock thing.

I gotta hand it to that fridge, by the way—it came from my friend Anna‘s old kitchen and is at least a decade old and aside from a few dents on the door (don’t ask), might as well be brand new. All LG appliances (including televisions!) I’ve ever had have been wonderful. Sometimes I get a little weepy over how great my LG washer and dryer are. On one hand I kind of hope the fridge dies because having a built-in ice-maker would be HEAVEN but at the same time, a new fridge is not an expense I need to incur at this moment. Anyway. Carry on, fridge. A+ work.

The hutch now holds all my everyday dishes, glasses, mugs, mixing bowls, colanders, measuring cups, etc., as well as pantry items! That thing can store so much shit. It’s not the most beautiful display I’ve ever put together, but it’s organized and efficient and works! Good enough!

Speaking of unattractive but organized and efficient displays, here’s what’s happening on the other wall! You might recognize the dresser from my old Brooklyn apartment, but I think it was originally intended to be a server. Those top two drawers are the perfect depth for storing flatware and various cooking utensils like peelers and pastry brushes and measuring spoons and stuff like that. The other drawers hold saran/foil/plastic bags, tupperware, pots, pans, oven mitts, tea towels—I basically have a whole slimmed-down kitchen in there! Those plastic drawers next to it could probably be eliminated, but do hold a few things, and mostly provide a pedestal for the trash so that my adorable and naughty dog doesn’t get into it. That girl is incorrigible.

I have to pause for a second to gush over these little induction cooktops because I LOVE THEM SO MUCH. Induction is pretty crazy/amazing technology that I won’t claim to totally understand, but essentially it turns your pot/pan into the heating element, rather than heating the pot with an electric coil or a gas flame. It’s super efficient and precise, and because the cooktop itself doesn’t heat up (although it DOES get hot just from the residual heat of the pan during cooking), the cooktops are incredibly easy to clean—WAY easier than an electric glass cooktop. After a bit of searching around, I bought two of these single-burner cooktops by Waring for just $60 a pop! They make a double-wide version too, but I’m glad I bought these because they can stack and store away easily. For over double the cost, you can buy one with the Cuisinart brand name on it, but it’s literally exactly the same product so don’t do that.

Anyway. I love my little hot plates a lot. The plan for the kitchen is a gas range, but I can totally see myself continuing to use these now and then if I just need to boil some spaghetti or fry an egg or just keep something warm on the lowest setting. Endless opportunities!

Oh also! That leather skillet grip was a Christmas gift from bae and it’s perfect. It was made by locally owned and operated Jay Teske Leather Co.. And now that I’m looking at their website, I want to order about 5 other things…so much nice stuff, gah! I love the way natural leather patinas over time and expect to have it forever. I love that there are so many artists and makers producing stuff like this right out of Kingston. And at $24, I mean, such a good gift idea.

Oh also, also! The marble piece is this pastry slab from Crate & Barrel, which amazingly is still the same $50 as it was when I bought it several years ago. Once I tried to find a less expensive alternative, but this one’s such a great value for the size that I couldn’t beat it.

On top of the microwave (also a hand-me-down from Anna—thanks, pal!) are a few essentials within easy reach! I don’t know what that little teeny tripod bowl is for, but I use it to hold Malden Salt flakes which in my experience make all food taste better. A few cork trivets, paper towels, salt and pepper mills, and I decant olive oil in that little cork-lidded container which is supposed to be a creamer.

Side note: just realized the creamer was designed by Kaj Franck, who also designed my mushroom bowl from my last post!

Side-side-note: who knew BB&B sold iittala?! That little stack of 20% off coupons just got a whole lot more valuable.

In terms of actually cooking instead of just talking about cooking…I have a hard time getting to the grocery store regularly while in the midst of big house projects, and Sun Basket has been a GODSEND. I know, all you wanted today was to read another blogger review a meal delivery service. BUT I have no affiliation whatsoever with them, I just heard about them a few months ago on a podcast about cults like any other normal person and gave it a shot.

It’s been several years since I used a meal kit delivery service (Max and I used to get Blue Apron—also no affiliation), so I’m not sure how far the others have advanced, but Sun Basket is the best as far as I’m concerned. The food is REALLY good, produce is fresh, portions are generous, and I’m always kind of stunned when I look at the calorie counts—each meal is usually somewhere around 500-600 calories but you’d never know and it does not feel at all like diet food. Every week, they put out a menu with 18(!) different meals to choose from, of which you can either pick your selections or let Sun Basket do the work for you by specifying a meal plan. The meal plan thing is AMAZING—there are 8 options like Paleo, Vegetarian, Vegan, Pescatarian…and gluten-free! This is a big deal for me. Bae needs to be gluten-free, so consequently I end up being mostly gluten-free, and figuring out what to cook is hard enough already without throwing dietary restrictions into the mix. Sun Basket’s gluten-free meals have made that transition a billion times easier and unquestionably tastier. You can also skip as many weeks of delivery as you want, get 2, 3, or 4 recipes each week that can feed either 2 or 4 people! I have mine set up for three recipes a week for two people ($78), but it’s easy to bump up to 4 recipes or down to 2 if the spirit moves me. Each delivery comes with a little recipe book containing all the recipes from that week, so you can reconstruct and cook ones that you didn’t even order to try out. They’re actually good enough that you want to do that, for real!

The cooking part is nice, by the way. It’s never too complicated, but is involved enough that you really feel like you’ve made something instead of just tossing some pre-measured stuff together. Typically recipes will require 1 or 2 pots/pans and rarely do they call for the use of an oven, which is convenient because I don’t have one. I do have a lil bitty toaster oven, though, and that’s usually fine for whatever the recipe’s asking me to do. It really just works out well all around!

ALSO JUST SAYING: if you were considering trying out Sun Basket, now is a good time because they’re running a promo for $40 off your first order! And if you follow this link to place your order, I’ll get a $40 credit too, which I would not complain about.

Try Sun Basket. Feed me. Win-win.

Annnndddd while I’m just recommending ways to spend your money left and right, I just got a bottle of this stuff and it’s SO GOOD. Expensive and SO GOOD. I’m gonna have to experiment with trying to make my own because I cannot afford for this to be a habit, but I’ve never used something that cleans and protects a wood countertop in one fell swoop, and I just want to smear it all over every wood product I own. Liquid. Motherfucking. GOLD.

So there it is! The irony of gutting a pretty decent kitchen with the goal of building a better kitchen and then ending up living with this for two years isn’t lost on me. But I do feel like this “kitchen” has actually taught me a lot about what I actually need rather than simply want, and has really forced me to evaluate the utility of each and every kitchen item I own—it’s amazing how much extraneous stuff we can justify when we have the space for it. Also, just IMAGINE how luxurious my expanses of countertop will feel after becoming so accustomed to this set-up. I won’t even know what to do with it all.

The ounce of shame I have left will not allow me to show the dishwasher strapped to a stud in the kitchen to keep it from tipping over and draining into a five gallon bucket that I dump in the backyard because the kitchen sink still isn’t plumbed, so I’ll just let your imagination run wild with how fancy that is. Related: what the hell is wrong with all plumbers? That’s not a question that needs an answer, just one that I ponder constantly. LET ME GIVE YOU MONEY TO DO THE THING THAT YOU DO TO MAKE MONEY. PLEASE.

Anyone ever plumbed a kitchen sink? Asking for a friend.

Cooking Without A Kitchen! published first on https://carpetgurus.tumblr.com/

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tortuga-aak · 7 years ago

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American fast food as we know it is dying — and healthier chains may be replacing it

Everytable/Facebook

American consumers are showing a growing interest in healthy fast food.

Healthy chains that are more affordable than current grab-and-go restaurants are popping up.

Traditional fast food giants are changing their menus to keep up with shifting consumer preferences.

As more American consumers demand that their fast food incorporate more low-calorie ingredients and fresh produce, a new crop of healthy food chains is popping up around the country.

These rising companies offer nutritious dishes that are just as affordable, convenient, and tasty as the food served at chains like McDonalds and Taco Bell.

"We're trying to take these price points and get them compatible with — or lower than — traditional drive-thru fast food, but make them organic, large portions, and accessible to everyone," Roushan Christofellis, cofounder of a new chain called Salad and Go, told Business Insider. "Right now, organic food is very expensive and it's only available to the few who can afford it."

Founded in 2013, Salad and Go is a drive-thru chain that sells 48-ounce salads for $5.74. Its soups, smoothies, and breakfast all cost about $4. The chain has grown to encompass 10 locations in Arizona and plans to launch nine more in Arizona and another state by the end of next year.

83% of Americans say traditional fast-food isn't healthy enough

Salad and GoIn a recent survey by Deloitte, over 75% of respondents reported they had healthy eating habits, and 83% said the typical fast-food menu didn’t offer enough healthy choices. A 2014 survey by the research company Technomic found that 73% of people between the ages of 22 and 37 said they are more likely to buy "local" food.

In the past decade, healthy grab-and-go chains like Sweetgreen, Dig Inn, and By Chloe have launched to appeal to those consumer preferences. Such purveyors specialize in locally sourced, often organic food that has fewer calories than most traditional fast food items and features more vegetables. But on average, their dishes still cost twice as much as those sold at places like McDonald's and KFC.

Newer chains, however, are figuring out ways to drop prices even lower. California chain LocoL, from famed chefs Roy Choi and Daniel Patterson, serves meals with locally sourced ingredients for $6 or less. And entrepreneur Kimbal Musk also recently opened a grab-and-go restaurant called The Kitchenette where everything costs under $5. There's only one location right now, in Memphis, Tennessee, but Musk previously told Business Insider that he hopes to open more.

A fast food joint in Los Angeles called Everytable has an especially innovative pricing scheme: its prices change based on the average income in the neighborhood where a store is located. In the South LA location (where households earn a median salary of $30,882), salads and bowls cost less than $4.50. Everytable's second location in downtown LA (where the median salary is $99,990) offers the same items for around $8. Both stores' ingredients are sourced from the same local purveyors, but sales in wealthier neighborhoods partially subsidize operations in lower-income areas.

Salad and Go has several strategies to keep its operational costs low, which helps decrease menu prices. Its locations measure just 650 square feet and don't have indoor seating, which cuts down on energy costs. The company also doesn't need to work with a middle man to buy the ingredients, since it works directly with local or regional farms.

"Usually, fast-food restaurants want these profit margins at 20% or higher, and this causes them to pass on expenses to their guests. Our goal is that for any efficiencies gained, we're pouring right back into our company. Kind of like Amazon, we're not looking for a short-term profit," Christofellis said.

Instagram/mindbodymargaritas

The healthy trend is forcing legacy brands to change their menus

Traditional food companies are, of course, taking notice of this shift. In late 2016, top executives from PepsiCo and Campbell Soup Company told Fortune that cleaner food is not just a trend, but a movement. Legacy fast-food chains are making changes to keep up — in the last four years, Taco Bell has pledged to cut artificial ingredients and use cage-free eggs, and has introduced a lower-calorie menu. McDonald's has worked with dietitians, started sourcing antibiotic-free chicken, and added more salads to its menu.

The trend toward cheaper, healthier fast food is likely to continue, since last week, the US Food and Drug Administration announced that large chains will need show calorie counts on their menus by 2018. Studies have suggested that restaurants that display calorie information are more likely to offer lower-calorie options.

But the growth of healthier fast-food competitors still depends on new chains' ability to drive down their expenses. Salad and Go thinks it can do that.

"We're trying to do something huge, and that's going to take sacrifice and not thinking like a traditional restaurant," Christofellis said.

NOW WATCH: 5 'healthy' breakfast foods that have more sugar than a glazed donut

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clevernightparadise-blog · 7 years ago

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20 Impressive International Metropolitan areas To Check out In Your 20s.

Time for another set from cards as I work to release of In the Harmony 2.0. I estimate I should enjoy any sort of eleventh hour reviews prior to specific cards obtain completed. Consequently, Habit will right now incorporate records from the Fitbit application - consisting of calories burned, body fatty tissue amount, as well as sleep pattern information and physical fitness goals - as well as the data will definitely after that be studied and also evaluated together with your Habit objectives and also food desires to produce a tailored health and nutrition plan. When you play port activity online you are consistently mosting likely to discover each port activity, whether an all new one-armed bandit or even one that has actually been around for several years and even many years is actually visiting have in place a set in stone long term counted on payment percentage. They can easily have their picture to be actually consisted of on food publication covers when kids have grasped different foods items. His facility: That in weight loss, clean calorie checking is just what matters very most - certainly not the nutritional worth from the food. At the current exchange rate, Medellín is a much more cost effective area to stay and also to obtain property than Cuenca, Ecuador, for instance, lengthy recognized being one from the world's most budget-friendly retirement life sanctuaries. Just what's even more is actually that Amazon.com vows no profit costs on the menu rates from any sort of food or they will certainly give back the expense of the food product so long as the refund ask for is actually created within 24 Hr from observing a price difference. And also's merely talking about health and nutrition timing, not to mention what you ought to be actually featuring in your post-workout food! Still, individuals like Jacobson are actually making an effort certainly not to read through excessive into it, offered the little information yet understood from the Trump administration's food policy strategies. When that happens to food items, FoodSmart is actually certainly not the first app to make use of consumer scores and dietary info to help folks make the finest selections. To presume these food items companies, take pleasure in the addicting quiz facts activity and discover the number of from them may you don't forget. If you yearn for an all-in-one app to track your food consumption, exercise routine as well as exercise objectives, have a look at Downright Fitness. I believe this will be better if our company made our personal food items then we understand what resides in this. The meals company ought to produce the unhealthy food more expensive and the well-balanced meals less costly. For those from you which do not feel comfy making adjustments to the pc registry or even which merely wish a much easier technique to customize the Places Pub, there is a complimentary resource available contacted PlacesBar Publisher. Prep work is actually crucial for Stasio, a nutritional expert at method Health and nutrition Energy She states a quick and easy method to ready is to put every little thing on your calendar, telling you to perambulate. The mechanical action of munching food items also generates saliva, which remineralizes your teeth It's complicated visualizing just what an all-liquid diet regimen would certainly perform to one's dental health. This year, seek providers that agreement cooks to ready foods exclusively for distribution solution. Touching each quarter has you to the separate segments, where you could look at more information or even log more information manually.

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inbonobo · 8 years ago

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#Freshii #restaurant are not complying with a #regulation that requires them to display #calories on their #menus, the #Ontario government says. #ontpoli #nutrition #food #diet

The Freshii restaurant chain says it will display calorie information on its menus, as required by Ontario law, but has derided the legislation as “overly simplistic.”

Inspectors were dispatched Tuesday to ensure the Toronto-based company was complying with the provincial Healthy Menu Choices Act, which has been in effect since Jan. 1.

Freshii, which sells salads, wraps and smoothies to appeal to a more health-conscious customer, promotes itself as an alternative to greasier fast-food competitors.

Its motto is “Count nutrients, not calories.”

Although the chain said in a statement that it would comply with the Healthy Menus Choices Act under threat of fines, it pushed back against the new rules.

“We believe that displaying only calories on a menu is misleading for our guests,” Freshii said.

Read more:Freshii aims to add 150 to 160 franchised restaurants this year

On its website, the company makes a point of discouraging customers from focusing on the number of calories they consume, saying that can prevent them from considering nutrient-rich food that may also be high in calories.

Dr. David Jenkins, a nutritional sciences professor at the University of Toronto, agrees.

“The nature of the food is probably more important than the calories,” he said.

“If you have a stir fry with tofu and vegetables, there may be a certain amount of fat in that, and you may take a large portion but I’m not going to be worried, (as opposed to) having a Big Mac with fries and shake or, even worse, a soft drink.”

And while it’s nice to know how many calories you are taking in, Jenkins said, the target of government regulations should be major fast food chains, not necessarily places like Freshii.

“I’m more interested in what McDonald’s are doing,” he added. “Where do we want to aim our guns? I think that’s the question. And I think where we want to aim our guns is the fast food restaurants that stretch across not only Toronto . . . but globally.”

When the Star went to a Freshii location in Toronto on Tuesday and asked for calorie information, staff handed over a nutrition guide listing the number of calories, and amounts of fats, sodium, carbohydrates, protein and more, for every menu item.

The nutrition guide is available on Freshii’s website.

And a sign on the front door invites customers to direct any nutrition questions to Freshii’s “in-house nutritionist” via email.

A request for calorie information was responded to within an hour.

The Health Ministry said Tuesday it would not budge from its stance, saying eating too many calories is a key contributor to weight gain and menu labelling can influence consumer behaviour.

The ministry said it will continue to seek compliance with the rules after learning from inspectors that multiple Freshii locations appear to be contravening the act, which applies to food service providers with 20 or more locations. Freshii has about 50 restaurants in the province, according to its website.

The ministry directed local public health units to inspect Freshii restaurants and consider enforcement action against any found to be contravening the act, said spokesman David Jensen. Individual fines for a first offence are a maximum of $500 daily, while corporate fines for a first offence are a maximum of $5,000 per day.

Jensen said the ministry sent a letter to Freshii's corporate office May 2 to advise them of their duty to follow the regulation, but didn't receive a response.

If the government insists on issuing fines, Freshii will “take the appropriate steps to meet the minimum compliance as required by the rules,” Freshii founder and CEO Matthew Corrin said in the company's statement.

Freshii is planning an expansion that would see it add between 150 and 160 outlets around the world this year.

(via Freshii calls Ontario calorie-counting law ‘overly simplistic’ | Toronto Star)

#freshii #ontario #ontpoli #calories #calorie #menu #regulation #food #nutrition #nutrients

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