Eating Disorder Pro » Did you know

The New School Lunch

Dr. J Renae Norton — Fri, 03 Feb 2012 21:10:24 +0000

This week, the USDA announced the new requirements for school breakfasts and lunches. This marks the first major overhaul to the requirements in over 15 years! Although the changes aren’t as significant as the Obama administration would have liked, the new requirements are definitely a step in the right direction in the right direction. The changes are definitely worthy of praise.

By implementing these new requirements, it is hoped that there will be a noticeable decrease in the number of obese children. In the past 30 years, our nation has experienced a threefold increase in childhood obesity rates. The result? One in three children in our country are now overweight. It is becoming increasingly more common for our children to leave their pediatricians office with a diagnosis of Type II Diabetes, high blood pressure, heart conditions and joint deterioration; diseases which have historically been unheard of in youth populations. Recent studies predict that the epidemic of childhood obesity will result in a 2-5 year decrease in life expectancy. This will be the first generation since the Great Depression that our children are projected to have a shorter lifespan than their parents.

So what changes will we see in the foods that our country’s children are being served at schools? Here’s the breakdown…..

I really love how they are requiring a wide variety of vegetables on a weekly basis. Kids will get a wide variety of nutrients by eating all the ‘colors of the rainbow’, it will also give kids the opportunity to discover new fruits and vegetables.

There has been much controversy over schools being permitted to classify ‘pizza’ as a ‘vegetable’ because it contains 3 tablespoons of tomato paste. The new requirements do allow ‘pizza’ to be classified as a ‘vegetable’, but children will be required to have an additional serving of vegetables on their tray alongside the pizza.

I don’t necessarily agree with this change. Previously, I have discussed the disadvantages of low-fat milk. When I choose milk for both myself and my grandsons, I stick to these guidelines . When it comes to low-fat milk, some of the most respected health gurus in our country say:

“Low fat milk causes weight gain. This is how farmers fatten pigs. If they give them whole milk, the pigs stay lean.

Low fat milk is missing all the vitamins that you get in the fat. The industry has figured out that they make a lot more money on butter and butterfat if they put it in ice cream. So they take the cream out of the milk, put it into ice cream. They would much rather you spend the money on ice cream, than on butter or buttercream; they make a lot more money.”
-Sally Fallon, Weston A. Price Foundation

“A note on the production of skim milk powder: liquid milk is forced through a tiny hole at high pressure, and then blown out into the air. This causes a lot of nitrates to form and the cholesterol in the milk is oxidized. Those of you who are familiar with my work know that cholesterol is your best friend; you don’t have to worry about natural cholesterol in your food; however, you do not want to eat oxidized cholesterol. Oxidized cholesterol contributes to the buildup of plaque in the arteries, to atherosclerosis. So when you drink reduced-fat milk thinking that it will help you avoid heart disease, you are actually consuming oxidized cholesterol, which initiates the process of heart disease.”
-Weston A. Price Foundation, Dirty Secrets of the Food Processing Industry

“Let us get rid of one fallacy which is that skim milk is actually milk that has had the cream skimmed off the top. That actually sounds logical but it is not how is done, at least not in this modern world. That process would not remove all the cream so what is done in modern processing is the milk is spun around with centrifuges, eventually completely separating the cream (fat) and milk. It is first clarified, then separated, then pasteurized (or ultra-pasteurized), and then finally homogenized. This over-processing has now removed every healthy vitamin, living enzyme, and natural mineral. Welcome to your now-dead beverage……Skim milk will not support life. So by removing the cream you have essentially turned the milk into something completely useless, especially the pasteurized variety as you have not only removed the healthy fat but you have also as stated removed the living nutrients.”
-Raw Milk Truth

“Researchers from Stockholm’s Karolinska Institute conducted a study that monitored the dietary habits of more than 20,000 Swedish women for a decade. It turned out that women who consumed full fat milk or cheese had a lower Body Mass Index (BMI) than the rest of the group. The results were convincing enough for the researchers to recommend that a glass of full fat milk every day will cut weight gain by 15%, and a portion of full fat cheese each day will cut weight gain by 30%. Alicja Wolk, professor at the Karolinska Institute stated, ‘The surprising conclusion was that increased consumption of (full fat) cheese meant that overweight women lost weight.’

Yet skim and 1% milk is pervasive in school lunch programs, and throughout the American diet. If you summarize the United States Department of Agriculture (USDA) food pyramid you see an emphasis on grains plus skim milk, the very combination that fattens hogs so efficiently! In fact, the USDA recommends we start the low-fat habit early: children as young as pre-school are recommended to consume non-fat or low fat milk, yogurt and cheese. With a food pyramid like this it’s little wonder we face an obesity epidemic from childhood onward.”
-Ann M Childers, MD. Life Balance Northwest

“Guess what they feed a pig if they want to make it as fat as possible as fast as possible?

Low-fat milk, because if they give the pig milk with fat in it, the pig gets satiated. It’s satisfied and won’t eat any more. But if they give it low-fat milk, it will eat the grain they feed it forever because it’ll have a deficiency of fat.

Now think of what we’re eating for breakfast in this country…

If you don’t want to get fat you’re told to drink low-fat milk, and corn or wheat or oat-based cereal.

It’s the prescription to make you as fat as possible as quickly as you can get there. You’ll never stop wanting to eat because you’re never getting any food that causes satiation.

Americans are told to eat a diet that is scientifically designed to make you as fat as possible as fast as possible.”
-Dr. Al Sears, MD. Power for Healthy Living

Again, I’m not completely on board with this change. There are some saturated fats that would benefit our children, such as coconut fat.

Here’s a side-by-side comparison, showing the foods that meet the current requirements versus the foods that will be served under the new requirements (from the USDA Food and Nutrition Services)

So, how quickly can we expect to see these changes implemented? About 1000 schools in the US are already feeding their kids according to these new guidelines. Many other schools have already started making changes by offering some more healthier choices, such as salad bars. The current plan, however, is to phase all of the new requirements into the schools over the next five years.

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Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

News You Can Use – Jan 22 – 29 2012

Dr. J Renae Norton — Tue, 31 Jan 2012 14:28:16 +0000

There is so much information in the news about our health these days, that it can become quite overwhelming. In hopes of relieving some of the stress this can inflict on both my patients and my readers, I’ve highlighted some of the weekly health news that was of particular interest to me. Here is your news update for the week of Jan 15-22 2012!

Deception Diet: How Optical Illusions Can Trick Your Appetite
Why McDonald’s In France Doesn’t Feel Like Fast Food
USDA Sets Guideline for Healthier School Meals
Think Positive (Seriously, it could lead to healthier behavior!)
One More Reason Not to Eat Microwave Popcorn: Vaccine Effectiveness
Prisoners Lawsuit Against Soy Products Given Green Light by Judge
Raw Milk Vending Machines Growing in Popularity Across Europe
Obesity Tops List of “Winnable” Health Battles

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

News You Can Use – January 15 – 22

Dr. J Renae Norton — Mon, 23 Jan 2012 21:22:35 +0000

Obama says NO to WhiteHouse.gov petition to legalize raw milk at federal level
Popular orange juices flavored with secret “flavor packs” not listed on the label
New scientific study links bee deaths to pesticides
Kids may have higher obesity risk if dad is overweight, study says
Consumers’ thirst for organic milk exceeds supply
Effort gets underway to require GMO food labeling
The Truth About Natural Foods
3 Surprising Reasons to Give Up Soda
Watching ‘The Biggest Loser’ may increase anti-fat attitudes
A randomized controlled trial of adjunctive family therapy and treatment as usual following inpatient treatment for anorexia nervosa adolescents
Children Diet To Keep Off Pounds And Ward Off Bullying, Survey Says
Good Intentions Ease Pain, Add to Pleasure
Mindful Eating Restaurant Study

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

News You Can Use – Jan 9 – 16 2012

Dr. J Renae Norton — Tue, 17 Jan 2012 02:31:17 +0000

Does Internet Addiction Disorder change teens’ brains?

Are ’50s moms to blame for today’s obesity rates?

Aspirin guidelines need overhaul, researchers say

Receptor for Tasting Fat Identified in Humans

Magnesium-rich diet tied to lower stroke risk

Exercise Hormone May Fight Obesity and Diabetes

Trans-Fats STILL Lurking In Grocery Store Foods

Will Ding Dongs, Wonder Bread, and Twinkies disappear? Hostess Brands to file Chapter 11 bankruptcy, again

New Approach To Diagnosing Anorexia Nervosa By Stages Of Severity

High-Fructose Corn Syrup is Harmful, New Research Concludes

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

News You Can Use – Jan 1 – Jan 8, 2012

Dr. J Renae Norton — Tue, 10 Jan 2012 02:01:09 +0000

Vitamin D Deficiency Linked to Depression

Georgia Draws Fire for Grim Childhood Obesity PSAs

Chemical in Fast Food Wrappers Show Up In Human Blood

Standardize Measurement of Child Eating Disorders

Deep Brain Stimulation Appears Effective for Depression, Bipolar Disorder

The Biggest Food System Threat of 2012

Why We’re Fat: Outside Forces Affect What We Eat + How Much Exercise We Get

MSG, Transfats, High Fructose Corn Syrup Boost Liver Disease Risk

Binge Eating Disorder May Be Added to DSM-5

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Appetite Hormones 101: Peptide YY

Dr. J Renae Norton — Thu, 05 Jan 2012 16:45:11 +0000

In this third and final installment of the series, “Appetite Hormones 101”, we will discuss Peptide YY (PYY). The purpose of this series is to explain the role of hormones on both appetite and body weight goals, as it relates to both weight loss and weight restoration. If you’re a new reader, be sure to check out “Appetite Hormones 101: Leptin” and “Appetite Hormones 101: Ghrelin“.

Peptide YY (PYY)

PYY is a hormone that suppresses appetite. It was discovered to play a role in digestion in 1985. PYY regulates food intake, and is believed to improve leptin sensitivity. The amount of PYY released by our bodies is influenced by the number of calories we ingest; the more calories we ingest, the more PYY is released. The diagram below shows how our PYY levels, ghrelin and leptin levels typically fluctuate before and after meals:

PYY levels are highest in individuals battling anorexia, followed by those individuals that are lean,which explains why both groups have less hunger and also may have more difficulty eating. PYY levels are lowest among obese and morbidly obese individuals. Individuals with bulimia also experience low levels of PYY, which helps to explain why all three groups feel more hunger. Research shows that the obese individual can decrease their PYY levels by 30% by reducing their body weight by 5.4%. PYY levels are not believed to be effected by weight restoration during recovery from anorexia. It is also important to note that high levels of PYY in anorexic individuals is associated with decreased bone mineral density (BMD).

Our mood also effects our PYY levels. Recent studies show that PYY levels are higher in those suffering from major depression. This explains why many people with major depression have a decreased appetite and experience weight loss.

PYY levels can be regulated through both diet and exercise. Diets high in quality protein tend to raise PYY levels highest, followed by diets high in healthy fats. High carbohydrate diets tend to raise PYY levels the least. Aerobic exercise has also been proven to raise PYY levels, whereas strength-training has no effect on PYY levels (although strength-training does lower ghrelin levels).

In conclusion, PYY regulates our appetite. The higher our PYY levels are, the more satiated we will feel. You can ensure your PYY levels are highest by eating a high protein diet and including aerobic exercise in our workout routine.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.
Please credit ‘© 2012, Dr J Renae Norton. http://www.eatingdisorderpro.com)’.

Sources
J Clin Endocrinal Metab. 2009 Nov; 94(11): 4463-71 Epub 2009 Oct 9

http://news.sciencemag.org/sciencenow/2006/09/06-02.html

http://jcem.endojournals.org/content/91/3/1027

http://www2.massgeneral.org/harriscenter/about_bn.asp

http://www.eatingdisordersreview.com/nl/nl_edr_18_1_5.html

http://www.thebonejournal.com/article/S8756-3282(08)00162-2/abstract

http://ajpregu.physiology.org/content/296/1/R29.full

J Endocrinal Invest. 2011 Dec 15 [Epub ahead of print]

News You Can Use – Dec 26 – Jan 1

Dr. J Renae Norton — Tue, 03 Jan 2012 16:34:24 +0000

Your weekly health news update!

Coconut Oil Protects Our Brain from the Effects of MSG

Five new government restrictions on food, medicine, and health freedom that are set to take effect on January 1, 2012

Global food giants are moving away from BPA in packaging

Add some vitality to your hot chocolate this winter

Trap of addiction invisible to users

Protecting babies from neurotoxins

Gluten-free diet linked to increased depression and eating disorders

Diet ‘can stop brain shrinking’

Obesity Linked to Changes In The Brain

The Most Delicious Appetite Suppressant on Earth

How Much of Your Food Labeled as Organic Is Actually Organic?
Fighting Anorexia – Eating IS medicine

Self-imposed standards are central to perfectionism in eating disorders
10 Things You Shouldn’t Say To An Eating Disorder Sufferer

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

The Holiday Season – Tips to Reduce Stress

Dr. J Renae Norton — Wed, 21 Dec 2011 13:37:46 +0000

The holiday season is a particularly stressful time for many of my patients. Holiday gatherings are typically highly food-centered, which results in a lot of anxiety for those recovering from an eating disorder. I’ve created a list of useful tips on reducing holiday stress. I know this will help a lot of my patients!

Eat regularly throughout the day. Don’t skip meals in anticipation of a large dinner.

Be prepared. Try to find out what is being served ahead of time and work some of the foods you feel comfortable with into the meal. Bring one of your favorite dishes to share with the dinner guests, that way you will know you will have something you feel good about eating.

Discuss any specific concerns with your treatment specialist. Try to role play situations that you suspect may arise (such as comments about your weight, about your food choices etc). Be as prepared as you can be to avoid counter-productive coping behaviors.

Have an “emergency plan” in case you find yourself in a stressful situation. Get some fresh air, go to another room and practice some relaxation or deep breathing exercises, arrange for a close friend to be “on-call” in case you need someone to talk to.

Is someone going to be at the dinner that you feel makes healthy choices? Pay attention to what they are eating, their portion sizes. Use them as your reality check.

Set realistic goals. Don’t set yourself up for a stressful holiday season by over-scheduling yourself. You need to be your own #1. Make sure you leave some time to focus on yourself, allow yourself to get an adequate amount of sleep, engage in activities that make you feel good (exercise, relax or meditate).

Don’t isolate! Spend time with family and friends. If it isn’t possible to physically be with your loved ones, have a phone conversation or use Skype! Isolating yourself won’t make you feel better, in many situations it may even make you feel worse.

Be in the moment! Enjoy the time with your loved ones, have great conversations, laugh, make memories!

Sources:

http://ed-bites.blogspot.com/2010/11/tip-day-surviving-thanksgiving-without.html

http://www.nationaleatingdisorders.org/nedaDir/files/documents/handouts/Holiday.pdf

Your Health in the News – Dec 12 – 19

Dr. J Renae Norton — Wed, 21 Dec 2011 04:49:52 +0000

Your weekly health news update!

Four Ways Monsanto Threatens the Environment and Public Health

Toxic Flame Retardant Detected in Popular Soda

The Best Place to Find Local Food this Winter

Why Eating Junk Food Just Twice a Week is Risky

Why Sugar Makes Us Sleepy & Protein Wakes Us Up

Obesity Rate Falls for New York School Children

UCSF Study Challenges Thinking on Anorexia

Enforcement Hammer Falls on Giant Arizona Organic Factory Farm Dairy

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Dairy Aisle Confusion

Dr. J Renae Norton — Fri, 09 Dec 2011 17:05:43 +0000

With all the varieties of milk available in grocery stores today, it is very difficult to know which type of milk is the healthiest. In this post, I hope to provide both my patients and readers with some insight to make the decision-making process less stressful.

Today’s milk is much different from the milk our grandparents and great-grandparents drank. Much of the milk in stores today:

comes from cows that produce A1 beta-casein
comes from grain-fed cows
is pasteurized (and in some cases ultra-pasteurized) and homogenized
contains synthetic vitamins, antibiotics and growth hormones
has dry milk added to improve consistency

We can avoid some of these unhealthy aspects of today’s milk by consuming milk from grass-fed cows when possible. Milk from grass-fed cows has many health benefits, including but not limited to:

it contains five times more conjugated linoleic acid (CLA)
it contains the perfect ratio of essential fatty acids. This can reduce the risk of cancer, heart disease, autoimmune disorders, allergies, obesity, diabetes, dementia, and mental health disorders
it contains more beta-carotene, vitamin A, and vitamin D than grain-fed milk

So, what kind of milk should you buy? I’ve created a handy, quick-reference guide to use when making your decision.

*Raw milk is only legal for purchase in my area through cow-share programs. To find out the laws in your area, check here

The Cornucopia Institute recently did an in-depth investigation of over 100 organic dairy farms throughout the United States. They ranked each dairy based on organic farming practices and ethics. I’ve summarized some of the findings for some of the organic dairy farms that sell milk in the Cincinnati area (for readers outside of the Cincinnati area, you can find more dairy farm ratings here)

-Traders Point (milk and yogurt) was the only dairy farm in my area that was rated ‘Outstanding’ (5 out of 5 cow rating) (Snowville Creamery was not included in the report)

-Dairy farms that were rated ‘Excellent’ (4 out of 5 cow rating) include:

-Ben and Jerry’s Organic Ice Cream was the only locally available ice cream that was rated ‘Very Good’ (2 out of 5 cow rating)

-Dairy farms that were rated ‘some or all factory-farm milk or unknown source, but better than conventional’ (1 out of 5 cow rating)*

Kirkland Signature Organic Milk (Costco)
Naturally Preferred Organic Milk (Kroger)
Meijer Organic Milk
Trader Joe’s Organic Milk
Archer Farm’s Organic Milk (Target)

-Dairy farms that were rated ‘Ethically Deficient’ (0 out of 5 cow rating)* include:

Horizon Organic Milk
Aurora Organic Milk
Back to Nature Cheese

*There were no ’1 cow rated farms’ or ’0 cow rated farms’ that agreed to participate in the investigation, so score was based on information that was publicly available

Although milk has changed over time, we can still make healthy decisions by becoming informed consumers. Thanks to institutes like Cornucopia, we can gain much knowledge about where our food is coming from.

Sources:
www.foodrenegade.com/healthy-milk-what-to-buy/
www.eatwild.com/articles/superhealthy.html
www.cornucopia.org/dairysurvey/index.html