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Nutrition

 

Orthorexia Nervosa - healthy eating obsession

  • Poster: Broxy
  • Tue May 12, 2009 11:51 am

Orthorexia nervosa is defined as an obsession with eating to improve health. Those who suffer from orthorexia have an unhealthy obsession with healthy eating. The condition orthorexia comes from the Greek word “ortho”, meaning straight/correct and “orexia”, meaning appetite. Dr.Steven Bratman, an MD who specializes in treating eating disorders, has seen many people in his practice with strict food habits, such as vegans (vegetarians who eat no eggs, dairy or animal products), raw food followers, and people who follow the strict food rules of macrobiotics [Dietitians of Canada; Addiction, Mental Health, and Eating Disorder Network, 2009].

The term “orthorexia nervosa” is a label given to those who push interest in normally healthy foods to extreme levels. Experts believe that the condition can begin with a desire to overcome illness or to simply improve general health, but over time, what they eat, how much, and the consequences of dietary restrictions come to occupy a greater and greater proportion of a person’s day. It becomes a way of life filled with concern for the quality of food being consumed. When a person suffering with orthorexia nervosa slips up from the “perfect” diet, they may resort to extreme acts of self-discipline including further restriction.

Orthorexia shows close links to anorexia nervosa (AN) or an eating disorder not otherwise specified (EDNOS). There is an obsession about food and restricting what they eat, for example, cutting out fat, or whole food groups, often seen in those suffering from AN [Dietitians of Canada; Addiction, Mental Health, and Eating Disorder Network, 2009].

By no means is this post suggesting that I think anyone in the gym has this condition. However, with a background in Foods & Nutrition and Life Sciences (two B.Sc.’s) I often listen intently when people discuss their views on healthy eating and various diets (i.e. The Zone, Paleo, etc.) that seem to be popular with CrossFitters. Sometimes I leave the gym wondering, “Can someone really eat the same 10-15 items every single day, seven days a week, and NOT get bored of the routine?” or “I wonder how weighing exact portions of foods works when visiting friends, family, or out to dinner at a restaurant… or is that a part of their social life they can no longer fully partake in due to their food restrictions?”

To quote Ellyn Satter, a Registered Dietitian and Social Worker who has been writing on this topic for a decade or more, “Normal eating is being able to eat when you are hungry and continue to eating until you are satisfied. It is being able to choose food you like and eat it and truly get enough of it – not just stop eating because you think you should. Normal eating is being able to use some moderate constraint in your food selection to get the right food, but not being so restrictive that you miss out on pleasurable foods. Normal eating is giving yourself permission to eat sometimes because you are happy, sad or bored, or just because it feels good…Normal eating is trusting your body to make up for your mistakes in eating. Normal eating takes up some of your time and attention, but KEEPS ITS PLACE AS ONLY ONE AREA OF YOUR LIFE. In short, normal eating is flexible. It varies in response to your emotions, your schedule, your hunger, and your proximity to food”. [From Ellyn Satter’s book “How to Get Your Kid to Eat But Not Too Much”]

So here is my two cents on “healthy eating”:
Healthy eating is eating a variety of foods, from all of the four food groups, in moderation. Enjoying delicious and healthy food is one of life's pleasures. Today's dietitians have an approach to healthy eating called, the total diet approach. This means that no food should be labelled as good or bad. In fact, all foods can be part of healthy eating patterns. A healthy diet is one that is based on moderation, and variety, not restriction, and combined with regular physical exercise, can help individuals achieve an appropriate, maintainable bodyweight for life.


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Spice and herb guide for meats and veg

  • Poster: Coach D
  • Fri Apr 24, 2009 10:23 am

Allspice Spice: whole ground Small brown berry, flavor resembles a combination cinnamon, clove, and nutmeg. Native to West India. Sausages, braised meats, poached fish, cooked fruits, puddings, pies, and relishes.

Anise Spice: whole or ground Herb: leaf, fresh or dried. Licorice flavor. Native to Spain, China, and Syria. Cookies, pastries, and bread.

Basil Herb: leaf, fresh or dried. Aromatic green leaf. Member of mint family. Tomato dishes, pesto, egg dished, salads, marinades, fish, and compound butters.

Bay Leaf Herb: whole leaf. Stiff dark green, oblong leaf with a pungent aroma reminiscent of sassafras. Comes from the Laurel tree. Stocks, sauces, soup, stews, and braised meats.
Bouquet Garni Flavoring mix. A personal selection of herbs, vegetables and occasionally spices, often tied with a string. Stocks, soups, and sauces.

Caraway Spice: whole seed. Dark brown curved seed. Grown in Northern Europe. Rye bread, cabbage, sauerkraut, and Eastern European Cuisine.

Cardamom Spice: whole pod or ground seed. Tiny brown seeds, white or green pods. Sweet, aromatic, and expensive. Native of India and Guatemala. Pickling, Danish pastries, and curries.

Cayenne Spice: ground, seed. Very powerful, ground hot red pepper. Native of French Guiana. Soups, sauces, fish, and eggs.

Celery Seed Spice: whole seed or ground. Tiny brown seed with strong celery flavor. Too much can create a "hot" spice effect. Salads, dressings, pickling, tomato dishes, and marinades.

Chervil Herb: leaf, fresh or dried. Small, delicate, green leaf. Mild flavor of parsley and tarragon. Soups, salads, sauces, egg, dishes, chicken, fish, and dressing.
Chili Powder Spice: ground, blend. Blend of ground cumin, chili pepper, oregano, allspice. Can be mild or hot. Chili, stews, sauces, and ground meats.

Chives Herb: fresh, dried, frozen. Fine, hollow, green top of a very small onion. Salads, egg and cheese dishes, fish soups, and sauces.

Cilantro Herb: leaf, dried or fresh. Light green aromatic leaf. Shaped like flat parsley but much more pungent flavor. Leaf from coriander seed. Salads, salsa, sauces, soup, eggs, and dressings.

Cinnamon Spice: stick or ground Reddish brown aromatic bark from cinnamon or cassia tree. Native of East India. Preserves, stewed fruits, breads, pastries, desserts, ham, and hot beverages.

Clove Spice: whole or ground Dried flower bud of tropical clove tree. Pungent, sweet in flavor. Native of Indonesia. Whole: Marinades, stocks, sauces, braised meats, hams, and pickling. Ground: pastries, fruits and cakes.

Coriander Spice: whole or ground Round light-brown seed of cilantro leaf with a slightly aromatic flavor. Native to Argentina and Morocco. Pickling, sausages, stocks, pork, curry, gingerbread, salsa, and dressings.

Cumin Spice: whole or ground seed. Small seed resembling caraway, but lighter in color. Grown in Mexico and Syria. Chili and curry powder blends, sausages, salsa, egg & cheese, curry dishes, vegetables, soups, sauces, fish, meat, and rice.

Curry Spice: ground, powder or paste. Mixture of up to 20 spices including turmeric, cumin, coriander, ginger, clove, and cinnamon. Peppery, yellow in color. Can vary from mild to very hot. Curry dishes, vegetables, soups, sauces, fish, meat, and rice.

Dill Herb: Leaves, fresh or dried. Herbs and seed with "dill pickle" flavor. Seed more pungent than herb. Seed: pickling, soups, sauerkraut, marinade. Herb: salads, soups, fish & shellfish, vegetables, sauces, and vinegar.
Spice: whole seed.

Fennel Spice: whole seed. Greenish brown seed, similar in flavor to anise. Grown in South America, Asia, and Africa. Sausages, tomato sauces, marinades, fish, and pickling.
Fine Herbs Herb blend Generally a bouquet blend of three or more finely chopped herbs possibly including chives, tarragon, parsley, basil, savory, etc. Used to enhance various dishes. Herb sauce, compound butters, broiled meats, fish, and cold sauces.

Garlic Fresh, whole bulb. Strong aromatic member of onion family. Widely used.
Dried bulb: Granulated, powdered, or mixed with salt.

Ginger Spice: fresh whole, dried powder, candied crystallized, or pickled. Light brown knobby root from tropical plant. Baked goods, desserts, fruits, curry dishes, pickling, and chutney. Chinese, Caribbean, and Japanese cuisine.

Juniper Berry Spice: whole Slightly soft, purple berry. "Piney" flavor. Principle flavor of gin. Marinades, game dishes, and sauerkraut.
Mace Spice: whole "blade" or ground. Made from orange red outer covering of nutmeg. Aromatic, similar to nutmeg in flavor but milder. Baked goods, desserts, fruit, sausages, fish, vegetables, and preserves.

Marjoram Herb: dried leaf. Gray green herb from mint family. Similar to oregano but milder. Beef, veal, lamb, sausage, pates, poultry, stews, soups, vegetables, salads, and sauces.

Mint Herb: leaf, fresh or dried. Aromatic herb with cool flavor. Spearmint and peppermint are most common. Lamb, fruits, tea, fruit beverages, peas, carrots, potatoes, jellies, soups, and sauces.
Mirepoix Flavoring mix Mixture of aromatic vegetables including onion, celery, carrot, leek, and garlic. Stocks, sauces, soups, and roasts.

Mustard Seed Spice: whole and ground seed. Very pungent white, yellow or brown seed. Prepared mustard, pickling, sauces, and salsa.

Nasturtium Leaf and seed. Plant with yellow, orange, and red flowers and sharp casting leaves and seeds with pungent odor. Salads, pickling, and mustard.

Nutmeg Spice: whole or ground. Sweet, aromatic kernels of nutmeg fruit. Grown in Netherlands, East and West Indies. Baked goods, pies, cream sauces, soups, chicken, veal, vegetables, desserts, and breads.

Oregano Herb: leaf or ground, fresh or dried. Pungent herb, similar to marjoram, but stronger. Native to Italy and Mexico. Also grown domestically. Italian & Mexican dishes, tomato sauces, soups, sauces, stews, meats, salads, and marinades.

Paprika Spice: ground Ground from dried sweet, red pepper. Fish, seafood, meats, salads, sauces, dressings, and garnish.

Parsley Herb: fresh leaf in bunches, dried chopped leaf. Green leaf, curly or flat, with delicate sweet flavor. Excellent source of vitamin C. Garnish, fried, stews, sauces, salads, vegetables, and potatoes.

Pepper: Spice: whole, cracked, medium or fine ground. Small hard berry. Widely used
black, white, or green Black: pungent, aromatic. White: What is left when black outer casing is removed, milder, adds sharp tang to all foods. Green: Packed in mild brine.

Poppy Seeds Spice: whole. Tiny blue black seeds with crunchy nut like flavor. It is a product of the opium poppy, but does not contain opium. Breads, rolls, pastry, fillings, cookies, cakes, salsa, and dressings.

Rosemary Herb: whole leaf, fresh or dried. Very aromatic light green leaf resembling pine needles. Healthy and strong, even in cold weather. Lamb, fish, beef, sauces, soups, stews, salads, and marinades.

Sachet Bag Spice mix. Various spices tied in a small cheesecloth sack. Braised meats, game, stews, pickling, soups, and sauces.

Saffron Whole "threads." Only the stigmas from the saffron crocus are used. Very expensive. Gives bright yellow color to foods with a mild distinctive flavor. Baked goods, rice, potatoes, soups, sauces, curry, and meats.

Sage Herb: whole, rubbed, or ground leaf, fresh or dried. Pungent gray green herb with fuzzy oblong leaves. Stuffing, meat, poultry, soups, stews, salads, and fish.

Savory Herb: fresh or dried leaf. Fragrant herb of mint family. Summer crop preferred to Winter crop. Salads, eggs, vegetables, stuffing, soups, meats, fish, and sauces.

Sesame Herb: whole (hulled or unhealed) seeds. Small yellowish seed with high oil content and nutty taste. Imported from Asia, East and Central America. Bread & roll garnish, salads, and oriental candy.

Tarragon Herb: fresh, dried, pickled leaf. Delicate green herb with small oblong leaves. Flavor is similar to mint and licorice. Béarnaise sauce, vinegar, chicken, fish, salads, dressings, and eggs.

Thyme Herb: fresh or dried leaf, crushed or ground. Tiny brownish green leaf, very aromatic. Soups, chowders, stocks, sauces, meats, poultry, and salad dressing.

Turmeric Spice: ground Intense yellow root of ginger family. Mild but peppery flavor. Curry powder, pickles, relish, salads, eggs, rice, and chow-chow.


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The Doctor Will See You Now

  • Poster: Wy-Bonator
  • Fri Oct 10, 2008 12:03 pm



Dr. Barry Sears talks about the Zone.


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Intermittent Fasting - any ideas on the topic?

  • Poster: hardcore
  • Fri Feb 29, 2008 1:06 am

Interesting theory. I do question the Paleo diet somewhat though. I agree with your observation of the likelihood that there were long stretches of not eating. They would likely have been followed by gorging if the opportunity presented itself. But I do not think they ate boneless skinless chicken breasts. I have not noticed anything on Paleo diets that references the fact that they likely ate a lot of bloody raw and quiet unclean meat. Natives in North America were still raw animal organs in 1900. I'm a bit skeptical because it seems they are using science and history to back certain things but seem to ignore major aspects of Paleolithic life.

That being said I certainly am not a biologist or diet expert and there seems to be some science behind it. Many cultures do it, and I also believe that it is a good test of will power. It is easy to fast when there is no food, much more difficult when your cupboards and freezer are stocked.

I am interested in what the results would be.


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zone bars or similar

  • Poster: hardcore
  • Mon Feb 25, 2008 3:44 pm

Costco used to carry Zone bars and they were cheap like just over a dollar a bar. I haven't seen them in there recently does anyone know where to get them or something similar to them cheap. The closest I found at Costco was Detour bars. They are about a 2block snack. 16-17Carbs, 15Protien, 4,5-7 fat depending on the bar so add a quarter of an apple or so and your good I think.

Any other suggestions?


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