Jeneration Eden

Category: Nutrition

  • The Non-Toxic Feed

    The Non-Toxic Feed

     

     

    If you ask me what I remember most vividly from the first few months of each of my 4 children’s lives, I’d love to be able to tell you that I recall the supple feel of their new, smooth skin, their big blue eyes staring at me in fresh, daily wonder and the peaceful, almost imperceptible way their tiny backs rose and settled as they slept.

    I’d like to tell you all of that, but, in truth, what is sharpest in my mind to this very day is the around-the-clock nursing, the constant hovering over a stove watching bottles and breast pump parts bob around in hot water, the desperate freezer searches for bags of stored breast milk.

    Feeding babies is a full-time job and it requires physical and mental stamina. And, unless you’re straight-up breastfeeding 100% of the time, it also requires some non-toxic know-how. Don’t be concerned if the following is all news to you; any step you take going forward will benefit your baby in very important ways.

    So, without further ado – because, in about 10 minutes, someone’s gonna be wailing for liquid eats – an informative and practical guide to safely feeding your soft skinned, wide-eyed, little one…

    Choosing a safe baby bottle has become a loaded issue, what with myriad conversations about how plastics pollute our bodies and the world. The big topic for a long time was BPA – Bisphenol A – a known endocrine disruptor. Found in the bodies of 98% of Americans, it’s a worrisome synthetic chemical that’s tough to avoid.

    Most baby bottles haven’t been made with BPA for some years and the US government officially banned BPA from bottles in 2012. So, problem solved? Not so fast. There have been quite a few studies done about “regrettable substitutions,” chemicals that have replaced BPA but have either little health data or similarly concerning data, as well as reports, including this one from Mother Jones, which indicate that many other plastics, including the so called “safe” plastics, leach synthetic estrogens, which can affect many aspects of development.

    What’s a new mama to do? Two words: Go glass. And two more words: Go Stainless. Glass and stainless steel are as safe as you can get and the baby market is crawling with brands that make this an easy buy. Born Free, Weego Baby and Lifefactory are just some of the companies that offer glass bottles wrapped in silicone sleeves. These bottles can last a long time, but should be checked regularly for chips or cracks. Klean Kanteen’s child line, Kid Kanteen, makes stainless steel bottles, as does organickidz. Silicone nipples should top them all off.

    What about what you put in those bottles?  If you’re buying powdered or concentrated formula for regular use or supplementation, you have to mix it with water, but these days, options for water types flood our lives. It’s a good idea to talk to your child’s pediatrician early on to get information about your local water quality and what’s normally recommended in your area.

    According to the CDC, cold tap water, run for several minutes first, can be used to make infant formula, but because of concerns about mild fluorosis (white spots on permanent teeth), babies who are fed formula exclusively should have their formula alternately mixed with fluoride-free bottled water, often labeled as de-ionized, purified, demineralized, or distilled. A good option is Gerber Pure Water.

    In addition, The American Academy of Pediatrics more conservatively recommends that sterile water be used for infant formula, at least for the first few months, which often means boiling water for no more than one minute and letting it sit for thirty seconds before use.

    In either of the above cases, tap water should be filtered, especially for infants. Brita makes effective carbon filters, which are appropriate for many water supplies, and now offers stainless steel pitchers as well. GE also makes carbon filters, including faucet mount and under-sink filters, as well as reverse osmosis filtration systems which are important for certain water sources. For more detailed information, check out the Environmental Working Group’s Water Filter Buying Guide, which provides information about specific contaminants and the filters best suited to reduce those contaminants.

    Nursing moms have a few choices of their own to make. While milk straight from the breast is best in terms of vitamins, bacteria-killing properties and fat content, expressed milk has a place in our busy lives. Two popular breast pump companies, Medela and Hygeia, make BPA-free breast pumps and accessories. Hygeia prides itself on its “eco friendly breast pumps” that can be reused or recycled. Medela has responded to the call for plastic-free products by offering up certain glass pump parts, as well as glass bottles for pumping and storage.

    And, speaking of storage, because breast milk can last in the refrigerator for 5 to 8 days and in the back of a self-contained freezer for 3 to 6 months, both are good options for keeping milk on hand. Years ago, my freezer was filled with BPA-free plastic storage bags from Medela, but, if I was pumping away today, I’d more often use glass bottles or glass storage containers, like these from weangreen.com.

    When thawing and warming breast milk, avoid the microwave, as it can heat the milk unevenly and pull out nutrients. Bags of breast milk should be thawed overnight in the fridge, transferred to a non-toxic bottle, and then held under warm water. Glass bottles and containers can also be put in the fridge or placed directly from the freezer into a bowl of warm water.

    While the cycle of feeding/pumping/storing might have you running for a bed as soon as baby conks out, there’s still one more thing you have to do: clean it all up. If you live in an area with a safe water supply, you only need to sterilize your bottles and breast pump parts before the first use, by boiling them for 5 minutes in a pot of water or running them through an entire dishwasher cycle on the top rack. After that, however, you can regularly clean all the supplies in warm water with a non-toxic dish soap. My favorite is Better Life’s Dish it Out, but any mild plant-based soap that is free from synthetic chemicals will do the trick.

  • The Future of Nutrition is Now

    The Future of Nutrition is Now

     

     

    I’m coming off a very inspiring week. I was sitting in front of the computer with earphones on for much of each day, drowning out the sound of everything else going on around me. I wouldn’t normally tout this sort of antisocial, sedentary behavior, but as I was lucky enough to be listening to a 5 day online conference on the future of nutrition, I’d say this was an exception to the rule. From Monday through Friday I was the beneficiary of powerful and achievable life lessons, compelling insights and an explosion of plain, simple and tangible truths.

    The Future of Nutrition Conference was organized by the Institute for the Psychology of Eating, founded by Marc David, a nationally recognized teacher, speaker and author who has made it his life’s mission to share his many decades worth of research and experience on eating, thinking and living healthfully.

    Throughout the week, attendees listened to over 50 established and respected doctors, nutritionists, scientists, healthy living advocates and ambitious entrepreneurs speak one-on-one with David, who, with his easy-going and relatable attitude, made the whole experience extremely enjoyable. All the experts spoke in great detail about how the right attitude and the most beneficial nutrients intertwine to create a healthy, happy, meaningful life.

    As you might imagine, the conversations bubbled over with scientific evidence, potent information and interesting ideas — waaaaay too much stuff for any one blog post.  But amidst all the talk of the benefits of veganism, the advantages of vegetarianism and the wonders of the paleo diet, there were many relevant, down to earth, agreed-upon insights that really moved me; they made perfect sense and were brilliant in their simplicity. My hope is that my family – and yours – can abide by many of these ideals.

    • “What we put in our body is information for every function of our body.” I know that. You know that. But how well do we actually live it? Functional nutritionist Andrea Nakayama made clear how important it is to really live by the notion that what we put into our bodies is absolutely connected to our health and happiness.
    • There is no one-size-fits-all diet, as we are all physiologically different and have different biological challenges. But the experts agree that our bodies should be full of colorful and green leafy vegetables, fruits such as berries, beans, healthy grains (although some really push for a gluten-free diet), lean sources of protein and healthy fats. Those categories should be the cornerstone of everyone’s diet.
    • If you choose to eat fish, it should be only certain wild varieties (like Alaskan salmon) and if you eat dairy and meat, it should be from grass fed animals, with a third party organic certification, in order to avoid pesticides, antibiotics and hormones.
    • Avoid refined sugar and processed foods as much as possible. This is important for everyone – adults and children alike. Dr. Natasha Campbell-McBride spoke specifically about children and how these products are literally addictive and extremely toxic to children’s bodies, leading to many serious physical and behavioral problems.
    • From Heather White, executive director of the Environmental Working Group – an organization that I love – came some important daily tidbits: Become a label reader and buy foods with the fewest ingredients; buy organic as much as possible – refer to EWG’s dirty dozen list for produce that should be purchased organic; avoid plastics and instead use stainless steel, glass and bamboo; buy a water filter for your tap water in order to clean it of many contaminants.
    • From Darya Rose, a neuroscientist and food writer, a few simple ideas: Focus on health, not weight. Eat a healthy breakfast. Pack your own lunch. Create a happy relationship with food, not a stressful one; do this by making little healthy changes in your diet and by understanding that there is a balance and you don’t have to be impeccable all the time.
    • “If you’re standing on a thumbtack, don’t take aspirin, get off the thumbtack!” Seems obvious, right? But, says Robyn O’Brein, tireless healthy food warrior, speaker and author, many people don’t realize that they’re taking aspirin when it comes to eating, dealing with symptoms rather than the source of the problems. But if you really want to change the way you feel, then you need to change the things that you eat. Take a hard look at your diet, speak to an expert if need be, and start eating more healthfully. Get off the thumbtack.
    • Dr. David Katz, founding director of Yale University’s Prevention Research Center, said many things that resonated with me. His basic premise? Life is more fun if you’re healthy. You can “add years to your life and life to your years” if you happily and properly prioritize your health. On that note, he spoke about how taste buds can become accustomed to anything you offer them and that you can “rehabilitate them” by swapping in healthier versions of the current foods that you eat (say, a tomato sauce with much less sugar than the one you’re currently buying). He also spoke about families. How to teach kids about healthy living? Just live it in your own home. Create an environment that is full of healthy foods and ideas and regularly serve yourself and your kids tasty, healthy whole foods – like many of those mentioned in this blog. Children will benefit enormously, emotionally and physically, from these actions. In creating this type of home, you will be implicitly giving your children the tools for lifelong health.
    • Advocating for healthy eating is not a moral argument and it’s not about being a good or bad person. It’s also not about being a perfect person, by any stretch. Many of the experts spoke about doing one’s best and knowing that indulgences, if they are right for you, can be part of life. But overall, it’s very important to look at your own body and health, to know that you really are what you eat, and to try and create an overall eating plan that consists of delicious, healthy foods. Take good care of yourself and the people you love and life will be a lot tastier…

     

     

     

     

     

  • Quick Kitchen Wisdom for 2014

    Quick Kitchen Wisdom for 2014

     

     

     

    This post first ran on igokids.com. 

    The kitchen is at the heart of my very busy life. My four children’s ample appetites guarantee that I’m a regular in that space, faithfully whipping up meals, snacks and drinks like a pro. And while I’ve learned that homemade whole wheat pizza is really tasty and that spinach can be secretively blended into a smoothie, I’ve also learned that the kitchen is ground zero for many common, synthetic chemicals that can find their way into children’s very vulnerable bodies. The best take-home lesson though, is that there’s quite a bit we can do to protect our families from these toxicants.

    Other than promising to shed unwanted pounds and vowing to spend less time on your cell phone, resolve to ring in 2014 with some easy actions that will banish certain chemicals from your kids’ diets and help green up your kitchen as well.

    Opt for organic: Pesticides – many of which are carcinogenic and neurotoxic – are a particular menace to children’s growing bodies. But fear not. You can reduce your child’s exposure to these synthetic chemicals without turning over your whole kitchen. Check out the Environmental Working Group’s list of the most contaminated produce – which includes many kid faves such as apples, grapes and strawberries – at http://www.ewg.org/foodnews/summary.php, choose you family’s mainstays from the list and buy them organic. This is a great way to protect your kids without breaking the bank.

    Score some stainless steel: Six years ago I snatched up a bunch of stainless steel water bottles from hwww.kleankanteen.com/ and, since then, my kids have rarely put a plastic bottle to their lips. And that’s a very good thing. Single use and reusable plastic bottles can leach endocrine disrupting chemicals and carcinogens and they further our reliance on petrochemicals. In addition, bottled water is often not regulated; filtered tap water is a better option.

    Nix the non-stick: Your might think that your non-stick pans are vital to Sunday brunch, but your weekends will look a lot healthier without them. The gasses that are released from brand name coatings like Teflon are highly toxic and linked to many health problems including developmental concerns and cancer. They’re nothing you want your kids breathing in. So start by swapping a few non-stick pans for stainless steel or cast iron ones; you can find some great stainless options at allcookwarefind.com. They are safe and, with a little EVOO warmed up, your omelets will slide off of them just beautifully.

     

     

  • Breakfast of (Little) Champions

    Breakfast of (Little) Champions

     

     

     

    I often find myself robed and slippered, still in glasses, concocting fun smoothies for my kids before they run off to school. Admittedly, the grating sound of the blender first thing in the AM is hardly music to my ears, but as there’s a veritable symphony of yummy, healthy stuff whirring inside that glass container, I’ve learned to love it. The morning smoothies at our place are a perfect start to the kids’ school days and for the adults in the house who chug the remainder, it’s a terrific start as well.

    After 8-12 hours of fasting (which is my blog-y way of referring to nighttime sleep), children need to refuel. They must feed their developing brains and bodies, and starting off the day with whole grains, fiber and protein is a great way to do that. With math class, gym and choir practice on the horizon, children need the proper attention/energy/attitude; good morning fare can help in those departments. Heck, we all know that being famished is hardly a mood enhancer.

    And when it comes to weight control – for kids and adults – eating a morning meal is right up there on the list of things-to-do to maintain a healthy weight. Studies have shown that eating a good breakfast can keep a person on track, helping him stay physically active and reducing the risk of obesity. So those few extra minutes of sleep instead of a meal can turn into a few extra pounds if it becomes a habit.

    Now you’re probably saying to yourself: Are you out of your bloggin’ mind Jen?!?! Who has time to make a wholesome breakfast and still get the kids rolling out the door on time?  Well, you do!! Because here’s the thing — there’s no need to be that perfectly coiffed family sitting around a table with grapefruit halves and stacks of whole grain pancakes at the ready (although my kids do enjoy good whole grain pancakes…but they’re reserved for dinner). Believe me, mornings at my apartment don’t look so neat. But the goal should be that each junior heads out to school with a tummy that is happy and healthy. And you can make that happen…in a jiffy.

    And in even better news, you can be somewhat casual about measurements. Just focus on a nice combo of ingredients and you’re golden. Here are a whole bunch of healthy, quick and very tasty breakfasts you can whip up for your kids – the very same kids who will actually make the morning bell.

    SMOOTHIES

    • Grind up a tablespoon of flaxseed in the blender. When it’s smooth, pour in 1/4 – 1/2 cup of organic milk, around 1/2 cup of plain organic yogurt, a frozen (or fresh) banana halved and 1/2 cup of organic frozen strawberries and/or blueberries. Blend. If it’s too thick, add more milk and blend again.
    • I found this next smoothie online at yummy mummy kitchen. Pour 1/2 cup of unsweetened vanilla almond milk, soy milk or coconut milk into the blender. Add 1 cup of frozen pineapples, 1 cup of frozen mangos and a handful of fresh organic baby spinach. Scoop in plain organic yogurt and blend. If the blender is stopping, add more milk. (Add a dash of agave if it needs a kick of sweetness. You can also add some cubes to make it icier.) Yes, this smoothie is green, but as promised, it’s also yummy.

    YOGURT PARFAIT 

    • Grab a tall glass and scoop in some plain organic greek yogurt. Spoon on some organic fruit (blueberries, peaches, strawberries, bananas, mangos). More yogurt on that. Then granola. Then yogurt. Then fruit. Honey on top. And it looks real pretty.

    OATMEAL

    • Make oatmeal a breakfast staple — it’s an awesome way to start the day. You can make the stovetop kind (which takes about 10 minutes total) or go for instant. Once prepared, top it with chopped almonds, walnuts, fresh organic fruit or fruit preserves. Cool it off with some organic milk.

    NUTTY TOAST

    • Toast a whole wheat english muffin or a slice of whole what bread. Spread on some organic nut butter (peanut, almond, cashew), soy nut butter or sunflower butter. Slice some bananas on top. You can also swirl on a bit of honey.

    MORNING QUESADIILLA

    • Place a whole wheat tortilla on a warm frying pan lightly oiled with EVOO. Throw on some lowfat cheese (cheddar, muenster, swiss) and, after a minute or two, slice some organic apples on top — Granny Smith apples work great with cheddar. Fold and let cook until fully melted. Voila!

  • The Dish on Fish

    The Dish on Fish

     

     

     

    Would you be happy if, during dinner, your child asked “Could I have more salmon, please?” Well sure, it would be nice to know that your constant loop of ‘always say please and thank you’ had actually paid off, but I’m not channeling Emily Post here. I’m talking about the awesome fact that your kid wants more of a very healthy fish. But, if you’re regularly feeding said child farmed salmon, the great news might actually stop at those good manners.

    As a source of lean protein that’s rich in vitamins, minerals and Omega-3 fatty acids, seafood is an important part of a healthy diet. In particular, Omega-3 fatty acids are known to lower heart disease risk, reduce inflammation, help prevent cancer cell growth and improve infant brain development. And there are great recipes, like citrus-soy glazed black cod and mustard-broiled salmon that are easy to prepare and yummy to eat. So: eat any fish and be healthy — pretty straightforward, right?

    Not so fast. Because, as healthy as seafood is, there are many dangerous contaminants found in our waters, as well as synthetic chemicals that are added to farmed fish, that have done quite a number on the seafood that finds its way to our supermarkets. And then onto our children’s plates. And then into their bodies. Yeah, you get it.

    So, while it’s more important to eat regular servings of seafood than to avoid seafood altogether out of fear of contamination,it’s absolutely wisest to feed your family a steady diet of the healthiest and safest fish. And that’s something that, armed with a bit of information, anyone can do.

    Now back to salmon – which is very popular and one of my family’s faves. My advice? Children, women considering pregnancy and those with a baby bump should pretty much steer clear of Atlantic farmed salmon. That would result in reducing the intake of the dioxins, PCBs, fire retardants, pesticides and antibiotics that are found in those fish. A pretty horrifying list, no? And in case you were wondering, I don’t only care about the young set and those who are preggers. But an occasional serving of farmed salmon for a non-pregnant, healthy adult is ok; the above mentioned contaminants and carcinogens have much more dangerous implications for a developing fetus and growing children.

    Regarding so called “organic” salmon: there’s no organic standard for “aquaculture” in the U.S. and, while organic salmon farms off the coasts of Scotland and Ireland are regulated to a degree, there are still concerns about these farmed fish.

    Wild Alaskan salmon is a great option for everyone. Higher in Omega-3s than even the farmed stuff, it’s also considered safe and folks should enjoy regular servings. (Regarding serving size, here’s a little tip: 4 oz of fish is about the size of a deck of cards. An adult’s serving size is 4-6 oz; a kid’s serving size is smaller.) The wild salmon season runs from around May to November and if the healthy price tag is a concern, it’s worth eating it a little less often and supplementing with canned salmon, which is usually wild and is very versatile. Try this tasty recipe for easy salmon cakes. On this front, choose brands likeVital Choice that use BPA-free linings in their cans.

    And how about the ubiquitous tuna sandwich? While there’s nothing quite like tuna on soft whole wheat with lettuce and tomatoes (extra pickles, please), I’ll stop right here and tell you that albacore/white canned tuna is high in mercury and should be avoided (or eaten rarely) by, you guessed it, the kids and the pregnant ones. Mercury is a known neurotoxin – it can affect the developing brain and nervous system. Chunk light tuna is lower in mercury and can be eaten somewhat more often. But be aware – tuna is often a staple of school lunches. Find out what kind of tuna your child’s school serves and adjust his intake accordingly.

    There are obviously many “fish to fry” and so for seafood in general, try to buy the types lowest in contaminants – often smaller species and not bottom feeders – and err on the side of wild as opposed to farmed fish. But you don’t have to memorize anything. Download the Safe Seafood App for your iPhone or check out the Monterey Bay Aquarium Seafood Watch website for a complete list of the safest – and least safe – types of seafood.

    Be smart about the fish that you eat and feed your family. Look for the healthiest, safest options and make a habit of serving them. And then your family will really thank you.

     

  • Have Your Steak and Eat it Too

    Have Your Steak and Eat it Too

     

     

     

    Considering my mantra of the importance of dodging unhealthy exposures, it wouldn’t take a psychic to guess that I try to avoid red meat. No mind-reading required here…and for many obvious reasons.

    Most of us know that red meat is high in cholesterol and saturated fat, and that the processed types (think hot dogs and salami) are also high in sodium, nitrates and other additives. Certain studies link too much red meat with an increased risk of Type 2 diabetes. A recent study out of Harvard posits a direct relationship: the risk of premature death – due to cancer and heart disease, for example – grows with increased consumption of red meat.

    Less familiar to many though, is the fact that the act of cooking animal proteins releases toxic byproducts that contribute to disease and, hence, to meat’s much-maligned (and well-deserved so) reputation. Cooking meat – and even chicken and fish – at high temperatures causes the formation of HCAs (heterocyclic amines), and the smoke that attaches itself to these proteins on the grill is chockfull of PAHs (polycyclic aromatic hydrocarbons). Both chemicals are suspected carcinogens and have been linked to diseases like breast cancer and colon cancer as well as adverse birth outcomes.

    The last time I had red meat was, well ok, fine — a week ago. I was at a party and went with the mob mentality. (And the steak looked damn good — hey, I’m only human.) But before that it had been a long while since I’d tucked into a rib-eye and frankly (pun possibly intended), I really don’t miss the stuff.

    Even though tides are turning and people are increasingly (yay!) choosing leaner protein sources, legumes and whole grains, red meat can be tempting and, as we’re still knee deep in summer, meat-based barbecues abound. I generally go for veggie burgers – as does my vegetarian hubby – but I know that for many, nothing short of a “real” burger will satisfy a growling belly.

    If you fall into the camp of people who are strict omnivores – and certainly if you’ve got kids who request summer barbecues – there are many things you should do to make grill time as healthy as possible.

    • Use an electric, propane or natural gas grill; they are safer than charcoal or wood grills. If you use charcoal, use sustainably produced charcoal (not charcoal made with petrochemicals)
    • Choose the leanest and smallest cuts of meat and remove the skin before cooking. Fish is preferable, as it takes less time to cook
    • Marinate food in lemon or vinegar based marinades; the acid will keep the chemical byproducts from sticking to the food
    • Pre-cook food in the microwave (apologies to you hard-core chefs out there) and just finish up the cooking on the grill. This can cut carcinogens up to 90%
    • Don’t keep food directly over the charcoals. As juices drip, the smoke rises, depositing the carcinogens directly into the food. Put some tinfoil in between (with small holes for dripping) or move the food off to the side
    • Grill your food enough…but not too much. The well done, and certainly charred, parts of the meat contain the purest form of the carcinogens. This applies to frying and roasting as well
    • Add some veggies and veggie burgers to the mix. They create few, if any, of these toxins and may actually mitigate the effects of the toxins that are present

    So if you really can’t bear the thought of summer without a barbecued meat sandwich, at least take steps to make that sandwich a little cleaner. And consider dipping your toes into the veggie world. It’s a pretty fun summer in here too.