The Fat Fallacy

Applying the French Diet to the American Lifestyle

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December is about family, friends, and enjoying the holiday season. 

 

 

Is There A Santa?

 

 

GO TO Recipes: 

Bourbon Pecan Pie -- Out of the Oven Now!

 

 

GO TO The Article:

 

Nuts Just Rule 

 

GO TO The Life News:

 

Menopause Monkey Munchies

 

Tips for Beating the Holiday Bulge

 

If You Gotta Smooth Those Wrinkles

 

Can't Get Through The Bathroom Door

 

 

 

 

GO TO The Puzzler:

 

     PEE-can?

 

 

 

CLICK HERE to see back issues of FOOD FACTS & FINDS!

 

Is there a Santa?

From the Editorial Page of The New York Sun, written by Francis P. Church, September 21, 1897

We take pleasure in answering thus prominently the communication below, expressing at the same time our great gratification that its faithful author is numbered among the friends of The Sun:

"Dear Editor--I am 8 years old. Some of my little friends say there is no Santa Claus. Papa says, 'If you see it in The Sun, it's so.' Please tell me the truth, is there a Santa Claus?

Virginia O'Hanlon
115 West Ninety-fifth Street

 

 

 

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Nuts Just Rule!

Adding pecans to a low-fat diet can significantly improve the cholesterol-lowering properties of a heart-healthy diet. According to two new studies (Loma Linda University and Texas A&M University), a heart-healthy diet, such as American Heart Association's Step I Diet, is more effective in lowering cholesterol when pecans are added - even though the pecans added more total fat to the diet. And study participants did not gain weight on the pecan diet. This confirms that it is the type of fat in the diet (i.e. the monounsaturated and polyunsaturated fat in pecans) that is more important to heart health than total fat intake. These studies showed that the addition of pecans to a heart healthy diet decreased the levels of "bad" LDL cholesterol, more than the Step I diet, and helped maintain desirable levels of "good" HDL cholesterol.

A pecan-rich diet also increased levels of dietary fiber, and essential nutrients such as thiamin, magnesium, copper and manganese (Texas A&M study).

New Mexico State University researchers have also found that simply adding pecans to an average self-selected diet lowered "bad" LDL cholesterol levels by six percent in study subjects.

The April 2001 issue of Metabolism reports that a diet rich in nuts, vegetables and fruits may reduce cholesterol levels as much as medication.

The National Cholesterol Education Program notes that for every 1% reduction in LDL cholesterol, there is a 1.5% reduction in incidence of coronary heart disease. Thus, the pecan diets in the Loma Linda and Texas A&M studies would correspond with a 25% decreased risk of heart disease.

Plant sterols are found naturally in pecans in concentrated amounts. 90% of the sterols in pecans is in the form of beta-sitosterol (Univ. of Georgia study), a food component that competes with the absorption of cholesterol in the body and thus has the ability to lower blood cholesterol.

The Vitamin E in pecans (gamma tocopherol) may improve intestinal, prostate health. Gamma tocopherol is an important antioxident which has been shown to provide benefits for intestinal health and a protective effect for prostate cancer.

University of North Carolina researchers have shown that Vitamin E in the diet may also guard against heart disease, Parkinson's disease and cataracts.

Pecan kernels contain 65 to 70 percent oil. Approximately 73 percent of fresh pecan oil consists of monounsaturated (oleic) and 17 percent polyunsaturated (linoleic) fatty acids. Oleic is the same fatty acid found in olives. Olive oil has been demonstrated to be effective in reducing the risk of coronary heart disease.

Pecans are an excellent source of monounsaturated fatty acid - similar to olive oil.

Dr. Scott Grundy at the Southwest Medical Center in Dallas has shown that polyunsaturated fat diets lowered both plasma LDL and HDL cholesterol. However, the monounsaturated fat diet only lowered plasma "BAD" LDL and left the "GOOD" HDL intact resulting in a higher HDL/LDL ratio that reduces the risk of coronary heart disease.

In 1997 researchers at New Mexico State University found that pecan consumption significantly lowered total cholesterol and LDL-cholesterol in both high and low cholesterol subjects. Pecan consumption lowered "BAD" LDL-cholesterol by 10% in both high and low subjects at 4 weeks into the study. Pecan consumption had no effect on the "GOOD" HDL-cholesterol levels. The result was a higher HDL/LDL ratio that reduces the risk of coronary heart disease.

Pecans are a great source of antioxidants - similar to red wine.

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The Puzzler

PEE-can or pa-KAWN?? 

You say to-MAY-to, I say to-MAH-to, you say "PEE-can," I say "pa-KAWN." If you've ever suffered through the glares of the language purists who know ya'll just ain't from round hjere, are  ya?, and you like to know how to Talk Da Talk, a new national survey has found the solution. "PEE-can" wins hands down among Americans. Almost half of those surveyed (45 %, and about 70% of those Yankees in the Northeast) prefer this rendition of the all-American tree nut. The rest of the nation are as divided as the pecan itself -- between pa-KAWN and PEE-kawn.

For fairness sake, though, dissenting voices do bubble up from the Bayou. Cajun Creole, a New Orleans Dictionary, defines a Pecan as "a nut indigenous to the South (so they should know?), and beloved in New Orleans as an ingredient in pies and pralines, and decisively pronounced <pa-KAWN>, not <PEE-can>.

 

Life News 

Menopause Monkeys

And speaking of New Orleans, Maggie Fox reported in Reuters about an announcement down at the Neuroscience Convention held in New Orleans. It seems that monkeys who've had their ovaries removed eat a full 2/3 more food in just weeks. These results are linked to the common observation that many women gain weight after menopause sets in.

In studies out of the Oregon Health & Science University, Judy Cameron reflected that it is likely this shift in Estrogen supply -- and its affect on the brain -- that changes appetite levels.

Dr. Cameron's study made another interesting side observation. Our simian relatives have varied habits of eating, like we do. Some eat early, and some eat late. So they looked to see whether the late-eating primates were more likely to gain weight, compared to those who ate early. Contrary to our common beliefs, it made no difference, and eating late did not cause more weight gain.

None at all. 

_____

Oranges

Eat real food. This is the message. Here's another scientific result that just confirms what we already knew.

Eat an orange to improve your chances of staving off cancer. This from researchers in Australia, who surveyed no less than 48 international studies to find that oranges are very good for you!

They are very high in antioxidants, with over 150 phytochemical and flavonoid molecules, which decrease inflammation, and have anti-tumor properties.

So it may be no surprise to find that people who eat citrus fruits decreased their cancer risk by 50 percent! The authors also point out that that tangerine at the toe of your holiday stocking this year can also help stave off stroke, cardiovascular diseases, obesity and even diabetes. 

Need a dessert or a snack? Have a tangerine!

Beating the Holiday Bulge

The American Council for Fitness and Nutrition advises Americans to remember that healthy holiday eating is no different than eating at other times of the year. The key is to maintain a balance between the calories you consume and your level of physical activity.

"The stress of holiday commitments combined with seemingly endless socializing and celebrations - all of which seem to revolve around food - make it very challenging to prevent weight gain," said ACFN Chair Susan Finn, Ph.D., R.D.

To help you maintain a healthy balance throughout the holidays and into the New Year, Dr. Finn offers the following holiday tips:

Have a plan. Before you embark on the social circuit, think about the types of foods you're likely to encounter and what role eating plays in your activities. For example, if you're headed to an open house with appetizers, keep your consumption in check and save the calories for a sit down dinner when your host or hostess is more apt to notice what you eat.

Size matters. Whether you're at the buffet table or eyeing finger foods, there's nothing that says you have to eat everything offered. Sample one - not two or three - of each appetizer. And while you're making your choices, look for foods that can help you meet the recommended guideline of five or more servings of fruits and vegetables a day. You're likely to consume fewer calories and you'll feel better too.

Avoid binging. It's tempting to not eat regular meals to "save room" for holiday treats. Unfortunately, this could cause you to overeat, especially when it comes to higher fat and higher calorie foods. Instead, avoid going to holiday parties hungry by eating a light snack such as cheese, fruit or yogurt before you leave home.

Resolve to be active. Even if you watch your portions and your calories, you can gain weight over the holidays if you succumb to the temptation to become a couch potato when you're not socializing. Make time for exercise in your schedule. Even a walk around the neighborhood after dinner is a good way to burn a few calories.

Despite all the talk about holiday weight gain, studies indicate that most of us only gain about a pound each season. "The problem is that many don't take steps to lose that pound once the holidays are over," said Finn. "Just one extra pound a year can become a huge risk factor after 20 or 30 holiday seasons, which is why it's important to seek balance in your holiday eating and activities."

To learn more about the American Council on Fitness and Nutrition, Contact: Will Carroll,  (202) 715-1530 will.carroll@dittus.com, or visit http://www.acfn.org.

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If You Gotta Smooth The Wrinkles

With the U.S. Food and Drug Administration's (FDA) approval of Restylane(r) on Dec. 12, and with other fillers on the horizon, the arsenal of cosmetic plastic surgery treatments to attack wrinkles, furrows and folds continues to grow. For those interested in these new treatments, it is paramount to consider the procedure as they would any medical treatment and check their physician's credentials.

Whether considering injectables or facelifts, patients must determine that their physician is qualified to perform the procedure. Injectables such as Restylane and Botox (r) are medical procedures that should be performed by a qualified physician who understands neuromuscular and facial anatomy as well as side effects of the product.

With the growing popularity of surgical and less-invasive cosmetic plastic surgery treatments - more than 6.5 million last year -- comes the increase in unqualified practitioners stepping up to take advantage of the growing number of patients.

"More and more patients are seeking the care of a plastic surgeon to repair facial damage after being treated by someone who does not have the proper training," explains Rod Rohrich, MD, president, American Society of Plastic Surgeons (ASPS). "In most states, a licensed physician can perform cosmetic plastic surgery without being board-certified in plastic surgery. Select a plastic surgeon who has a wide breadth of experience not only with injectables, but with surgery - one who will look at you comprehensively."

The American Society of Plastic Surgeons recommends patients follow these guidelines when choosing any cosmetic plastic surgery procedure.

-- Check Board Certification: Determine if your physician is certified by a board approved by The American Board of Medical Specialties (ABMS). Members of the ASPS are certified by the American Board of Plastic Surgery, the only board recognized by ABMS that certifies physicians in plastic surgery of the face and all areas of the body. This ensures that the plastic surgeon has graduated from an accredited medical school and completed at least five years of additional residency, usually three years of general surgery and two years of plastic surgery.

-- Ensure Safe Facilities: Everyone who chooses cosmetic plastic surgery has the right to a safe procedure. Injectables should be administered in a setting with appropriate medical personnel and necessary equipment to observe patients and manage potential complications, as well as provide for the disposal of medical waste as required by Occupational Safety and Health Administration regulations. ASPS requires all members who perform surgery under anesthesia to do so in an accredited, licensed or Medicare-approved facility.

-- Require a Medical Evaluation: When considering a cosmetic plastic surgery procedure, consult with a physician for an evaluation, as well as a full medical history, to determine what is most appropriate.

-- Be Informed: Speak with friends and family about the procedure as well as with a physician. When a treatment decision is made co-operatively between the physician and patient, the physician should explain the risks, benefits, alternatives, and reasoning for the proposed treatment, after which an informed consent document should be signed by the patient.

-- Look For Specialty Group Affiliation: Membership in the ASPS ensures that not only is the plastic surgeon certified by the American Board of Plastic Surgery, but that the plastic surgeon regularly attends continuing medical education courses and adheres to a strict code of ethics. For referrals to ABPS- certified plastic surgeons call the ASPS at 888-4-PLASTIC (888- 475-2784) or visit http://www.plasticsurgery.org

-- Ask Questions:

Are you certified by The American Board of Plastic Surgery?

What is the best procedure for me?

Where and how will you perform my procedure?

What are the risks involved with my procedure?

Will my procedure need to be repeated?

How much downtime should I expect?

Do you have hospital privileges to perform cosmetic surgery?

How much will my procedure cost?

Are financing options available?

ASPS, founded in 1931, is the largest plastic surgery organization in the world and the foremost authority on cosmetic and reconstructive plastic surgery. ASPS represents physicians certified by The American Board of Plastic Surgery (ABPS) or The Royal College of Physicians and Surgeons of Canada.

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... Can't Get Through The Bathroom Door

Hospitals around the country are being forced to buy specialized equipment and in some cases even remodel their facilities to cope with the growing number of severely obese patients, according to a survey of hospital purchasing executives.

The survey by Novation, the largest group purchasing organization for hospitals and health care institutions, found that hospitals are seeing more severely obese (overweight by at least 100 pounds) patients than ever before. Most of the respondents to the survey said these patients are having an effect on how their organizations accommodate other patients and hospital visitors. Some hospitals estimate additional costs associated with treating or accommodating the severely obese can reach up to $500,000 per year per institution.

"That's a dramatic statistic," said Jody Hatcher, senior vice president of Novation. "We are finding that hospitals across the country are buying more large-size beds, larger blood pressure cuffs, wider, reinforced wheelchairs and larger versions of other basic supplies to adjust to patient needs. It's also a worker safety issue. If hospitals don't have the right type of equipment, transporting or moving obese patients could lead to injury of hospital personnel. Given the existing nursing shortage, having a nurse out with a hurt back would create additional burdens for the health care organization, so hospitals are looking at this issue seriously."

A typical example is Wausau Hospital in Wausau, Wis., where administrators say they spent an additional $200,000 this year to remodel rooms, order special equipment and train staff to deal with a growing number of obese patients.

"We've had to buy special, longer surgical gloves and even needles and syringes," said Kent Demien, director of materials management at Wausau. "Standard equipment becomes obsolete on many of our larger patients." He also added that in the last two years, the hospital's bariatric department has grown from one surgeon to four, although the special supply needs extend to every corner of the hospital where obese patients could be.

The growing number of obese patients drives up costs in non- clinical areas, too. Demien said many patients or hospital visitors are simply too heavy for a standard, wall-mounted toilet, which can accommodate patients up to 300 pounds. The standard wall-mounted toilets cost $350, but the hospital is looking to replace them with sturdier pedestal commodes priced at $750, which can hold up to 2,000 pounds.

"This is a new trend we're seeing among the 1,400 VHA and UHC hospitals we serve," Hatcher said. "We're working on ways to bring these costs down through our purchasing agreements, programs and services."

The federal Centers for Disease Control has estimated that care for overweight and obese patients costs an average of 37 percent more than for people of normal weight, adding an average of $732 to the annual medical bill of every American.

The Novation survey polled administrators from 69 hospitals, representing small, rural hospitals and large urban systems, scattered in different markets around the country. It focused on areas of economic impact: the effect on physical facilities, patient care and procedures, and other patients. "It's important to note that this survey was not designed to produce exact numbers on how the severely obese are affecting hospitals," Hatcher said. "But it clearly shows that this is a serious challenge, and one that is having an increasing financial impact on health care organizations."

In the survey, hospitals were asked to answer eight questions:

-- Has your hospital seen more severely obese patients in the last year than ever before? (80 percent of the hospitals responding to the survey said yes.)

-- What specific equipment or supplies has your hospital had to purchase to accommodate larger patients? (The most commonly cited items were beds, wheelchairs, gowns, and blood pressure cuffs.)

-- Have you remodeled physical facilities to accommodate obese patients? (17 percent said yes.)

-- Do the costs incurred in treating obese patients increase the cost of health care for other patients? (53 percent said yes.)

-- Estimate how much the hospital has been impacted financially by the growing number of severely obese patients. (The range was between $3,500 and $500,000 annually.)

-- Estimate how much more a seriously obese patient might spend on a hospital visit versus a patient of average weight. (Range was between $500 and $10,000 per visit.)

-- Has your hospital introduced any changes in patient procedures to accommodate an increased number of obese patients? (41 percent said yes.)

-- How much has your hospital been affected financially by the changes in patient procedures? (Responses ranged from $5,000 to $220,000.)

For a full copy of the survey, "Obese Patient Care Survey Market Research Report," contact Kristin Lucido at 972-581-5116 or klucido@novationco.com.

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Bourbon Pecan Pie

This Honest-to-God Southern Pecan Pie is adapted from the St. Jude school cook book, via my lovely sister-in-law Beth. 

I had some wonderful feedback on this pie from Linda. Here's what happened. On my first shot at this, the oven temp was 375. My oven apparently cooks hot, because it curdled the eggs! So this recipe shows a more modest temperature of 300. 

I shared this recipe with Linda to "road test", and she reported that it took forever to get done. So, the bottom line is that if you know your oven, adjust the temp so you do overcook the custard. Otherwise, play it safe. Better to cook it lower and longer than hotter and stronger (at least for baked custards!).

Give this a shot -- you'll be glad you did -- and let me know how it comes out.

You'll Need:

1 pie crust

2 cups shelled pecans

4 eggs

1 1/2 cups brown sugar 

pinch of salt

1 stick of melted butter

1 Tbsp AP Flour

1 tsp vanilla

 

This is super easy:

  • Beat together the eggs, sugar, salt, flour, and butter to make a custard.

  • Warm these over a barely medium flame for about 10 minutes, stirring fairly frequently.

  • Make sure it doesn't approach, or even think about, boiling.

  • Add vanilla and pecans. Pour into pie crust.

Into the oven

  • Bake at 325 for 25 minutes until custard is set (see tips above about oven temp).

  • Be sure to set your rack up in the middle third of the oven, or you might cook (i.e., curdle) the eggs.

  • Let it cool until you can't stand it anymore, and be sure to serve with a small dollop of delicious vanilla ice cream!

And try this 

  • You can add a touch of bourbon or brandy (only 1/8 cup) when you add the vanilla, and it really makes it super! This is a very filling pie, so remember to serve small and eat small!

 

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Buy the book and Begin Today!

The Fat Fallacy  Newsletter: 

Sensible Solutions for Health in the Real World!

September's Recipes:

French Baklava & Algerian Couscous

 

 

September's

"Just A Thought"

Essay:

An Ounce of Prevention

 

 

September's

Interview

Peggy Van der Swaagh & eating disorders

 

 

September's

News

Re-thinking Cholesterol --

AGAIN!!