It Happened This Week: Fall Foliage, Eating Well On The Road, Arsenic in Rice, Omega-3s, and FFTW

By:

As I’m looking out my window at the red and yellow leaves I realize how lucky I am to be at a healthy weight loss spa like Green Mountain at Fox Run in October.  Two years ago Cindy wrote a post about Vermont in October and why it is such a wonderful time to visit a weight loss retreat in beautiful New England.  All the seasons are nice but the fall foliage here is some of the most beautiful in the world.

If you’re headed out for a trip, you might wonder how you can stay healthy while traveling. Jessica gives us her best recommendations eating well on the road.  She recommends bringing snacks, making wise food court choices, and staying hydrated.  A registered dietitian, Jessica focuses on blending nutritious with delicious in her healthy eating advice.

Think brown rice is healthy?  Well, it is. But tried nutrition advice to eat a wide variety of foods  is proving true once more.  Seems that a lot of rice contains higher-than-desired amounts of arsenic (if any amount is desired, that is).   Meaning it’s wise to mix up your grains.  This is especially true for the gluten-free among us who may be eating much more rice than the rest of us.  Thanks to Linda at Kitchen Therapy for that heads-up.

Omega-3 fatty acids are in the news again.  A study from the US National Eye Institute shows that increased intakes of this important fat can decrease the risk of macular degeneration, the leading cause of blindness in people over 50.  To get enough omega-3s, the American Heart Association recommends eating fatty fish at least twice a week (more for people with heart disease) and oils and foods rich in alpha-linolenic acid (flaxseed, canola and soybean oils; flaxseed and walnuts).  If you’re concerned about mercury in fish, the Monterey Bay Aquarium has downloadable seafood guides to choosing fish that’s healthy for you and the environment.

Fat Free Talk Week is coming soon — October 19-23, 2009.  This 2nd annual nationwide event is all abut body activism — supporting the pursuit of a healthy ideal which looks different for each one of us.  It’s intended to raise awareness of body image issues and how “fat talk” can damage self-esteem and create endless cycles of unproductive behavior.  Check out ways to get involved and sign the promise to to eliminate fat talk from conversations with friends, family and yourself.

Have a great weekend, everyone!


6 responses to “It Happened This Week: Fall Foliage, Eating Well On The Road, Arsenic in Rice, Omega-3s, and FFTW”

  1. Commenting on arsenic in rice and Sagans comment.
    The study in the link about arsenic and rice above does not distinguish between brown or white rice. It also looked at a number of rice products. Rice crackers, puffed rice, crisped rice, and rice malt had the highest arsenic levels. Presumably some of these items were made with white rice.
    And I agree with Sagan, quinoa is great!

  2. I wish I had made it clearer on my post too. Thanks for letting me clarify.

  3. Sagan says:

    Fat-free Talk Week sounds really interesting.

    I’ve never heard that about brown rice before! Always good to switch things up. Mmm quinoa.
    .-= Sagan’s last blog post..Poll: How do you like your bananas? =-.

  4. Marsha says:

    Thanks, Linda. I knew other rice products were involved, too, but guess didn’t make that clear. I agree with Sagan, too!

  5. Thanks for the information. Currently my 1 yr old follows a gluten free diet due to severe eczema. We have found that by restricting wheat and a few of the vegetables he is sensitive too that it lessens his rashes and the severity. In fact his last outbreak 2 months ago when I again tried him with bread. His Dr. seems to think he will outgrow it so for now he is gluten free. This post is a timely one because I believe in all things in moderation and I was already thinking about what other cereals I could offer him that are wheat free. I am new to this so I am still reading up on it. Apart from cereals he has been eating a wide variety of root vegetables like taro root, cassava, eddoes, sweet potatoes, green bananas, yams, plantains. However I need to experiment from making my own flours from these as the commecrial gluten free flours mainly use rice.

  6. Marsha says:

    Hi, Wizzy,
    Your story is not an unusual one unfortunately. While it may seem overwhelming at first, going gluten-free becomes relatively easy if you cook most of your meals. Sounds like that’s what you do.

    Check out Linda’s blog Kitchen Therapy (she commented above and there’s a link there and on our blog roll) for more information about going gluten-free. And Gluten-Free Betsy, at http://www.glutenfreebetsy.com and also on our blogroll, is a great source of information, too.

Leave a Reply

Your email address will not be published. Required fields are marked *