Weight Loss: The Media’s Excrutiating Scrutiny Of Carnie Wilson. . . .

Tabloids and TV entertainment ‘news’ shows delight in following female celebrity weight gains.  They find the most unflattering photos of the poor woman and ‘expose’ her ’shocking’ poundage. Victims of this tactic have been Tyra Banks, Sarah Michelle Gellar, and most recently, Carnie Wilson.

"It is very hard being in the public eye, being scrutinized for every pound," Carnie tells Us Magazine, slamming the National Enquirer for reporting that she needs another weight loss surgery. "They’re saying I’m going to have liposuction, another gastric bypass to have a baby," she went on. "It’s laughable."

In the past, Carnie Wilson has publicly shared her personal story about her weight loss struggles in her book Gut Feelings: From Fear and Despair to Health and Hope. She writes about her lifelong struggle with weight and her evetually decision to undergo a gastric bypass.

Nine years ago, after the surgery, Carnie lost roughly 150 pounds in 16 months. With the weight loss, Carnie was the toast of the town, and the press loved interviewing her about her weight loss success.

Now that she’s gained weight after a PREGNANCY - for goodness sake - she is now a target for tabloid derision. 

Who’s to Blame?

Tabloids, magazines, and newspaper say that the public is to blame for these stories, because we buy the trash they print.  To some extent that is true, but the media doesn’t simply reflect society’s unrealistic and unhealthy attitude towards weight loss and weight gain - it perpetuates it. 

This kind of media attention - flattering or unflattering - is exploitive of the celebrity and only serves to reinforce the public’s obsession about weight.  The underlying message in all this?  Your self-worth is dependent on how much weight you can lose and keep off. And guess what, ladies, you’ll be unforgiven for gaining all that pregnancy weight, so you’d better lose it quick!

Gastric Bypass Pitfalls

Overlooked in all this weight loss/weight gain hype is a common misconception about gastric bypass surgery.  It’s not a guarantee for permanent weight loss.

"A gastric bypass patient needs follow rules," Wilson said. "I fell off the bandwagon when I was pregnant… my eating habits changed. For me, it was about snacking," she added. "Somebody can consume a certain amount of calories, and if they don’t burn the calories, that equals weight gain."

In 2005, Carnie gave birth to a baby girl named Lola, and the singer/author hopes to have another child in the near future.  She is now in the process of losing the baby weight with healthy eating and exercise.

"I am committed to this, to my health, whether I am 300 or 200 or 150 [pounds]…I am committed to my daughter. I want to be a light of hope for her," she added. "[I’m not saying] you need to be a size 6 … you need to be healthy. That is the message I want to give to her."

Unfortunately, that’s not the kind of message that sells tabloids.

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Originally Syndicated via RSS from A Weight Lifted

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Totally Delicious Tomato Easy Healthy Healthy Quick Recipes. . . .

Myths of the tomato - from Wikipedia

There are many legends about the tomato. For example, it has been claimed that tomatoes were not widely eaten in the U.S. until the late 1800s. It has sometimes been claimed that tomatoes were considered aphrodisiacs and so were shunned by the Puritans. Other claims center on the supposed fear that tomatoes were poisonous, based on the fact that they belong to the Solanales Order, or “Nightshade” family, which contains many toxic plants. Many legends also maintain that the tomato was introduced into the U.S. from South America by one particular person; Thomas Jefferson is sometimes mentioned.

Tomatoes’ status as an aphrodisiac may be due to a mistranslation. Legend has it a Frenchman on his travels ate a meal with tomatoes in it and was fascinated with the new taste. He went back to the chef, who was Italian, and asked him what this new ingredient was. The chef said “Pomme de Maure” (Apple of the Moors), but the Frenchman misunderstood and thought he said “Pomme d’amour” (apple of love). The modern Italian word for tomato however is “pomodoro”, which means “golden apple”. Also, there is no plausible connection of the tomato to the Moors.

In the United States, the most famous legend of this sort was introduced by Joseph S. Sickler in the mid-1900s, and became the subject of a CBS broadcast of You Are There in 1949. The story goes that the lingering doubts about the safety of the tomato in the United States were largely put to rest in 1820, when Colonel Robert Gibbon Johnson announced that at noon on September 26, he would eat a basket of tomatoes in front of the Salem, New Jersey courthouse. Reportedly, a crowd of more than 2,000 persons gathered in front of the courthouse to watch the poor man die after eating the poisonous fruits, and were shocked when he lived. In his book Smith notes that there is little, if any, historical evidence for any of these legends, and that they continue to be repeated largely because they are entertaining stories.

It is also said that the tomato became popular in France during the French Revolution, because the revolutionaries’ iconic color was red; and at one point it was suggested that they should eat red food as a show of loyalty. Since European royalty was still leery of the nightshade-related tomato, it apparently was the perfect choice. This may also be why the first reported use of the tomato in the U.S. was in New Orleans, Louisiana in 1812, because of the French influence in that region.

There is also a story which claims that an agent for Britain attempted to kill General George Washington by feeding him a dish laced with tomatoes during the American Revolution.

Tomato Curry

This dish is from India . The Indian tomato is similar to western plum tomato. Canned rather than fresh is preferable
It can be done with an equal portion of fresh and canned. Serve with a simple rice dish.

1 large can of tomatoes
3 Tbsp of vegetable oil
1 large onion
1 clove garlic
2 green chili peppers
2 inch fresh ginger (1 teaspoon dried ground)
1 teaspoon mustard seed
1 bay leaf
1 teaspoon chili powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 tablespoon dessicated coconut
1.5 teaspoons salt.

Cooking time: 45 minutes
Drain juice from can of tomatoes and reserve it. Cut the tomatoes in half.
Heat the oil/margarine or oil in a large saucepan.
Peel and slice the onion and garlic. Top and tail the chilies and cut lengthwise.
Peel and slice the ginger thinly.
Fry onion and garlic, until soft.
Add mustard seeds.
Add all the rest of the spices except the salt. Cook for 2 minutes.
Add tomatoes. Bring to boil and add sufficient tomato juice to make a moist curry.
Sprinkle in the salt and the coconut.
Cover pan and simmer for 30 minutes (Fresh tomatoes 45 minutes)
add more juice as required.

Thai Tomato Fish Soup

2 15 oz cans stewed tomatoes
5 oz white flesh fish; cooked
3 cup coconut milk
1/2 ts red curry paste
2 tb fish soy
1 tb lemon juice
2 tb fresh coriander; chopped or
1 green onion; chopped

Puree the tomatoes in a food processor. Set aside. Then puree the
fish with the coconut milk. Put tomatoes, blended fish and coconut
milk, curry paste, fish soy, and lemon juice in a soup pot. Bring to
a boil over medium heat, reduce heat to low, and simmer for 10
minutes. Sprinkle with fresh coriander leaves or chopped green onion
tops before serving.

Tomato Pie

1 (9-inch) deep dish pie crust
1/2 cup crushed saltine crackers
6 large tomatoes
2-3 Tbsp. Fresh basil, chopped
2/3 to 3/4 cup mayonnaise
1-2 Tbsp. Chopped parsley
2/3 cup grated Parmesan cheese

Bake pie crust until golden brown. Peel and chop tomatoes and let drain in a colander for 1/2 HOUR.
Mix mayonnaise with Parmesan cheese. Toss tomatoes, basil, and parsley. Place tomatoes in pie crust.
Spread mayonnaise and cheese mixture over the top.
Sprinkle cracker crumbs on top. Bake at 375 degrees for 45 to 50 minutes.
Yields 8 servings.

Tomato Pudding

Tomato Pudding Doesn’t sound too appetizing but
TRY IT…. YOU”LL LIKE IT !

1 cup. brown sugar
1 cup. tomato puree
1/4 cup water
2 cup bread cubes
1/4 cu soy butter, melted

Combine brown sugar, tomato puree, and water. Cook 5 minutes.
While tomato mixture is cooking, put bread cubes in a small sprayed casserole and pour butter over.
Top with piping hot tomato mixture. Bake at 325 for 50 minutes. This can be doubled without doubling the butter.
This is not a low-fat cooking healthy recipe, but the amount of butter could be reduced with good results.

French Fried Tomatoes

4 under-ripe tomatoes
1 teaspoon salt
Bread crumbs
1 teaspoon sugar
1/8 teaspoon pepper
1 egg — slightly beaten
1/4 cup milk

Wash the tomatoes and cut them in 1-inch slices. Do not peel.
Dust with salt, pepper and sugar. Dip in the egg, slightly beaten and mixed with the milk.
Then roll the sliced tomato in the crumbs,
Place in a frying basket and fry in deep fat hot enough to brown a bit of bread in 55 seconds.
Drain on toweling or paper napkins.

Tomato Salad

1 large red tomato, sliced
1 large yellow tomato, sliced
1 cucumber, sliced
8 ounces of mozzarella cheese,sliced
2 tablespoons of olive oil
1 tablespoon of lemon juice
salt and pepper to taste
1/3 cup of chopped basil

Layer all the vegetables and cheese and then combine oil, lemon juice, salt and pepper. Drizzle over salad and top with basil. Chill, if desired.. . . . . . . . . .

Originally Syndicated via RSS from Healthy Yet Yummy Food - For Healthy, Delicious And Quick Meal Recipes

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When Prices Are High, Go Frozen. . . .

This article was syndicated from: Laurel on Health Food

When Prices are High, Go Frozen

A University of Washington at Seattle study found that the price of some fruits and vegetables has increased 20% in the past two years. If you’re looking to save a little money, try switching to some cheaper, frozen produce. Fruits and veggies in the freezer section are frozen within hours of being picked at their peak freshness and nutritional content. (Self Magazine, April 2008, p. 128)

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Originally Syndicated via RSS from Laurel on Health Food

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Diabetes: Increased Risk For Type 2 Diabetes In Latinos Who Adopt U.S. Eating Habits. . . .

In an article from Diabetes News, new research suggests that Latinos who forego traditional foods to adopt American eating habits are putting themselves at risk for type 2 diabetes.  Latinos already dianosed with type 2 diabetes have more difficulty than other ethnic groups in controlling their disease and "acculturation" to typically unheathy eating habits make managing diabetes even harder, the study suggests.

"Diabetes is a substantial and growing problem in the Latino community and diabetes self-management and an appropriate lifestyle are key components to managing diabetes," says Mainous. "The adoption of typical US eating habits is inconsistent with healthy eating."

Lead researcher, Dr. Arch G. Mainous from Medical University of South Carolina in Charleston reviewed data from a nation-wide sample of Latinos.  He and his colleagues determined that "Latinos who were more acculturated were less likely to have diets high in fiber (roughly 9 percent vs. 35 percent) and lower in saturated fat (17 vs. 46 percent) than their less-acculturated peers." However, on a positive note, some Latinos were also more likely to be more physically active.

The study results were published in the March/April 2008 edition of the Annals of Family Medicine.

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Originally Syndicated via RSS from A Weight Lifted

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Healthy Cooking Healthy Recipe: Kasha Vegetable Pilaf. . . .

In Slavic countries, kasha or (porridge) can be made from any cereal, especially buckwheat, wheat, oats, and rye; buckwheat, in particular, has plenty of protein, B vitamins, and is rich in phosphorus, potassium, iron and calcium. At least 1,000 years old, it is one of the oldest known dishes in Eastern European cuisine, and it’s a great addition to a long range of delicious whole grain foods and excellent way to enjoy health eating. Kasha has it’s own nutty flavor and texture, and because it’s a high fiber food, a little goes a long way to satisfy.

1 1/2 tbsp. vegetable oil
1/2 medium onion, finely chopped (optional ingredient or use as a garnish)
1 1/2 cups dry kasha
1 egg, lightly beaten
2 1/2 cups boiling water
1 medium sweet potato, peeled and cubed
1/2 cup frozen corn
1/2 cup frozen peas (optional substitution: one can of corn niblets)

If you’re doing the onion garnish: in a small skillet, heat oil and saute onion until it turns medium brown, about 5 minutes. Remove from heat and set aside.

Place kasha in an ungreased skilled over medium-low heat, and toast for 3 to 5 minutes, stirring often, until the kasha becomes slightly darker. Add the beaten egg and stir quickly to coat the grains. Immediately add boiling water but do not stir. Add vegetables on top. Lower the heat and simmer, covered, until water is absorbed, kasha is puffy, and sweet potato is tender, about 20 to 25 minutes. Sprinkle sauteed onions on top, if you want them. (It’s suggested that you can also add the raw onions to the kasha along with the other vegetables instead of sauteeing them.)

Today’s healthy food healthy recipe is from Dewey’s Treehouse, a member of the Carnival of the food healthy food healthy recipes.

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Originally Syndicated via RSS from A Weight Lifted

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Healthy Eating - Ten Best Tips For Managing Food Cravings. . . .

Most women who participate in the healthy weight management program at Green Mountain at Fox Run, confess they struggle with managing food cravings. When you’re in the midst of a food craving cycle, the idea of creating a healthy eating plan seems more like someone taking away your emotional blankie than a good idea. "What about my ice cream, potato chips, pasta, chocolate…(fill in the blank)..?"

To help you adopt a healthy eating plan that includes the foods you crave, try these 10 Green Mountain Tips:

1. Think "management" instead of "control." "Control" implies an adversarial relationship with food; it’s gnerally a constant struggle to maintain control. "Management" is much easier. When we manage something, we work with it to achieve our desired results.

2. Eat at least three well-balanced meals a day. Don’t skip meals! You’ll only be hungrier for the next one. It’s a normal physiological reaction to crave food if you’re hungry.

3. Give up guilt. One brownie never made anyone fat, but your attitude about eating brownies or any foods you consider forbidden can make you fat. Believing you have ‘cheated’ on your diet, and therefore having ruined your chances of success, will produce feelings of failure and guilt. Allow yourself your favorite foods in moderation, without guilt.

4. Accept food cravings as a normal part of living in a food-oriented society.  Everyone experiences food cravings, regardless of whether they struggle with their weight. The more you understand cravings, the more manageable they become. Food cravings can be caused by physical cues and emotional cues. Although you cannot necessarily emliminate all cravings, you can manage your reation.

5. Look at cravings as suggestions to eat, not commands to onverindulge. Overeating does not have to be an automatic response to craving. Take charge. When a craving begins, determine how you want to deal with it.

6. Believe that cravings will pass. Researchers have found that people believe