Mark’s Daily Apple

Top 10 Fast Foods in Disguise21

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You’re Not Fooling Anyone

Some make no qualms about it. Others (and this may be worse) market their food under the guise of health while continuing to sell the same old garbage. Sure. They may provide healthier options than the junk they typically shill. But beware. Just like the food manufacturers that made it onto our Top 10 Junk Foods in Disguise list last week these fast food joints understand that it is the pretense of health that sells - not health itself. And it’s not just individual food items marketed as the “healthy option” that we take issue with. Now we have entire restaurants that the innocent public just assumes are healthy, either because they bill themselves as such or because, hello, smoothies are health food, right…anyone…Bueller?

The following is a list of the top 10 worst offenders:

Subway – Sweet Onion Chicken Teriyaki

Subway…eat fresh. Subway…the way a sandwich should be. Long before Jared walked on to the scene with his slimmed down physique and big pants, Subway was promoting itself as a healthy, nutritious alternative to fast food. And yes, we’ll hand it to them: A sandwich with lean deli meats and a few veggies does beat a supersized McDonald’s meal, but once you’ve added all the extras and condiments (hello sugar-laden salad dressing!), the difference is far less staggering. Let’s examine the Sweet Onion Chicken Teriyaki, for example. It makes the list because it makes their silly list of “6 grams of fat or less.” Because fat makes you fat, right? Well, no. Weighing in at 370 calories, this six inch sub doesn’t, at least at first blush, appear to be all that terrible, until you look at the 59 grams of carbohydrates and the 19 grams of sugar. Double those figures for the foot-long. Our verdict? You’d be better off making a quick chicken salad at home!

Jamba Juice – Smoothies

It’s a drink. I’ll have one in place of a meal, it’s filled with “healthy” fruit and vegetable juices. They let me add supplements. it’s…hardly better than ice cream. Touted as a breakfast drink, the Sunrise Strawberry Smoothie includes an alluring blend of strawberries, banana, soy milk and non-fat yogurt as well as a whopping 49 grams of carbohydrates, 43 grams of which come directly from sugar! We don’t know about you, but that’s certainly not something we’d like to wake up to (or deal with at 10 am once the sugar high wears off!)

Baja Fresh – Taco Salad

We pick on Baja Fresh here only because of all the large Tex-Mex fast food chains, Baja Fresh is the one that the unassuming public is most likely to consider healthy (and taking pot-shots at Taco Bell was just too darn easy!) Either way, taco salads at most of these joints, are defined as a salad only in the loosest form possible. The no-meat tostada salad, for example, contains 1,010 calories, 98 grams of carbohydrates and 1930 mg of sodium. On the plus side, it does contain 32 grams of protein, but at this point, any attempt to call this dish nutritious is pretty much futile.

McDonald’s – Fruit and Yogurt Parfait with Granola

McDonald’s? I’m loving it, especially when I can load up on 31 grams of sugar in one, convenient 5.3 oz serving of the Fruit and Yogurt Parfait with Granola. In fact, this particular breakfast treat is so loaded with sugar, that it’s included as the second item on the ingredients list, behind only milk. Also, think you’ll be fine if you just pick the fruit out? According to the site’s nutrition information page (keep digging on the Web site and you’ll find it eventually!) the strawberries have been combined with konjac flour. For what purpose? We can only assume so that we’re “lovin’ it” even more.

Wendy’s — Baked Potato

Touted on the Wendy’s website as a “tasty way to get your veggies,” the broccoli and cheese potato consists of a “piping-hot baked potato straight from the oven topped with tender pieces of broccoli and a creamy cheese sauce.” But what does one 10 oz baked potato really give you? A whopping 320 calories and 69 grams of carbohydrate, and that’s before you “personalize it” with bacon pieces, reduced fat acidified sour cream (sounds tasty!), “Buttery Best Spread” (notice that they didn’t actually say butter) or chives (presumably where you’re getting your veggies). Sensible alternative to fries? Uhh… no. In fact, at this point, you’d probably be better off opting for the fries. After all, as they say in the campaigns, “it’s way better than fast food…it’s Wendy’s.”

Kentucky Fried Chicken – Now Trans Fat Free

Here at Mark’s Daily Apple we’re all for reducing trans fats. Really we are. In fact we think it’s actually kind of admirable that KFC has taken a stab at improving the nutrition content of some of its foods. However, when eliminating trans fats is your biggest health marketing tool, you’ve got a problem. Also, if you cast your mind back a few years ago (2003 perhaps) KFC did try to capitalize on the whole Atkins craze by positioning itself as carb-concious food…at roughly 10 grams of carbohydrates per piece.

Quiznos – Sammies

Marketed as a 200 calorie snack, these mini-sandwiches are consistently advertised – and presumably, only tasty – when laden with cheese and dressing. However, adding these extras will hike your sandwich from a manageable 200 calories to a whopping 320 calories (depending on how heavy-handed your sandwich maker is!) per morsel. Further confusing the American Public (and, we’ll admit, us too!), the advertised sammie meal includes 2 sammies and a side, boosting your calorie and carbohydrate content to well over 800 calories and approximately 100 grams of carbohydrates. Also, have you seen how small these stupid things are? It’s a snack at best…and we’re being kind here.

Noodles & Company - Noodles

They claim to be one of healthiest fast food joints in the U.S. (even going as far as to say it’s a “hamlet of health,”), but can a place that bases their dishes around noodles really be that healthy? Well, to be honest, the website is so darn confusing, we’ll probably never find out! Looking for low carb choices? They’ll guide you to a page that suggests that you “eat up, eat right, eat well and just eat already” and then suggests that you load up on protein (chicken breast, sautéed beef, organic tofu, etc) with nary a mention of what exactly you are supposed to eat these things with. Still not convinced? Let’s look at the mushroom stroganoff, which boasts savory sherry cream sauce, fresh mushrooms and parmesan with egg noodles. Be prepared folks, because you’re about to ingest a whopping 1,000 calories, 116 grams of carbohydrates and 25 grams of saturated fat. Very healthy indeed!

Starbucks – Skinnies

You gotta give Starbucks credit for pumping out (literally) sugar-free syrups, but don’t be fooled by the green aprons, ambient music and skinny label: There are still 20 grams of sugar and 230 calories in a Venti Skinny Cinnamon Dolce Latte. Granted, it’s leaps and bounds better than the traditional Cinnamon Dolce Latte, which packs a whopping 50 grams of sugar and 410 calories, but still, don’t let the skinny name fool you!

TCBY - 96% Fat Free Yogurt

We like to think that most people aren’t fooled anymore by the notion that frozen yogurt is better for you than ice cream. But TCBY would like you to think so. With all the calcium and probiotics it has to offer (not to mention being nearly fat free!) TCBY is clearly a sensible alternative to sugar laden Baskin-Robbins fare. Turns out a measly 1/2 cup of said yogurt packs in 20 grams of sugar. 1/2 cup! And how are they still using “fat free” as a selling point?!

Do you have a “healthy” fast food experience? Hit us up with a comment…

Patrick Q Flickr Photo

Further Reading:

Carl’s Jr. - ‘Feel Good About Being Fat’

Fast Food Indulgence, Dirty Marketing Tricks and Personal Responsbility

The Consumerist: Burger King, a Cigarette Lighter and a Kid’s Meal

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Posted: Hype, Marketing, The Tuesday 10

Dear Mark: Cooking Omegas7

Dear Mark,

What are your thoughts on Barry’s suggestion that there is some sort of problem in cooking O-3 enhanced eggs? I’ve seen similar things related to flax seed oil and roasted & toasted walnuts, etc. What is the bottom line on cooking with omega-3s?

Thanks to Ed and others who offered up similar questions in response to last week’s Enough Omegas? post.

Polyunsaturated fats (which include omega-3 fatty acids) are, indeed, very prone to oxidation when exposed to heat, light or oxygen. This oxidation essentially renders them rancid to some extent, and this will result in less appealing taste (and smell) as well as decreased nutritional value. Add to that the damage imposed by the resulting free radicals, and that “healthy” food has now become a health hazard.

I would never use a polyunsaturated oil for cooking, and I don’t recommend eating roasted nuts because of the oxidation risk. Polyunsaturated oils, like flaxseed oil, should be properly stored (refrigerator or freezer) and added to cold food (like my daily salad) or cooked food only after reasonable cooling. Additionally, I recommend buying polyunsaturated oils, for example, in opaque or dark bottles and using them quickly.

As to the question that came up last week about cooking foods with omega-3 content like fish or enriched eggs, the answer is more complicated. Most research on omega oxidation has been done with straight oils themselves rather than whole foods (e.g. fish oil versus fish fillet). One interesting study showed the bulk of omega-3s were lost when fish oils were heated to 150 degrees Fahrenheit for 30 minutes (only 15.9% of DHA and 18.5% of EPA retained); however, that oxidation was slashed when rosemary or oregano extracts were added to the oils (65.9% of DHA and 69% of EPA retained). Both herbs significantly decreased oxidation, but rosemary proved more effective than oregano.

And this strategy has applications beyond our own kitchens. Egg farmers who enrich their hens’ diets with omega-3 fatty acids are using the herbal principle to reduce oxidation in high omega-3 eggs. (Note about the study (PDF): the authors are Greek and the English is a bit garbled in sections, but the research itself is compelling.) This particular study observed the effects of herbal (as well as vitamin and mineral) supplementation in chicken feed and the eggs’ relative susceptibility toward oxidation. (By the way, this same study showed that chickens fed flax meal produced eggs that were high in both ALA and DHA. The digestion of the feed apparently allowed for the synthesis.) So, when it comes to cooking an enriched egg? Well, I guess it depends on the exact feed. In this case, the more you know about the farm, the better you can judge. If you get plenty of omega-3s from good supplements, as I suggested last week, choosing high omega-3 eggs aren’t a necessity. Nonetheless, it’s still useful to know what kind of feed your food is getting.

One last note on reducing oxidation… Anti-oxidants like mixed tocopherols (Vitamin E) appear to reduce oxidation of omega-3s, and companies are increasingly incorporating Vitamin E in omega-3 rich (or enriched) products. Other synthetic additives apparently do the same, but I’d have less faith in their relative safety.

My bottom line? Know your eggs. Eat your herbs. As for cooking itself? Let’s just say that I’m not about to give up grilled salmon, but I’m going to make sure I don’t cook it any more than I have to. And I’ll also be sure to have a nice big salad on the side.

Thanks for your comments, and look for more on best cooking practices later this week. In the meantime, keep your questions coming!

Steve Wampler, The Beast, maxnathans Flickr Photos (CC)

Further Reading:

Dear Mark: Saturated Fat

The Definitive Guide to Fats

Omega 3s: A Closer Look

Whole Health Source: Olive Oil Buyer’s Guide

Posted: Diet, Health, How To, Nutrition, Prevention

Metabolic Fingerprinting3

Identification

Yes, it’s oh-so-middle-school, but we called it! Following the first ever metabolome-wide association study conducted across four countries, researchers are affirming the promise of metabolic fingerprinting in studying the links diet and other lifestyle factors have with specific disease risk. Once again, the focus is on gene expression, the resulting phenotype rather than our initial genetic “text.” Researchers compared levels of several metabolites (particles produced by the metabolic process) that were present in 4,630 subjects, who hailed from the U.S., the United Kingdom, China and Japan.

For the study, researchers took urine samples from volunteers aged between 40 and 59 and analysed these for over several thousand metabolite signals, using NMR spectroscopy and advanced statistics. The volunteers were participating in the INTERMAP study, an epidemiological study investigating the links between diet and blood pressure.

via Science Daily

The conclusions? Fingerprinting of subjects in the U.S. and U.K. indicated similar patterns, but these results substantially contrasted with patterns found in China or Japan. Differences were also significant between the profile results of Chinese and Japanese test subjects. To further confirm the lifestyle basis of these differences, researchers analyzed metabolite levels from Japanese and Japanese-American subjects. The comparative results indicated that Japanese-Americans’ metabolic profiles showed more similarity with other Americans’ metabolic patterns than they did with Japanese profiles. These metabolic patterns complement the difference in disease rates.

As Professor Paul Elliott, one of the study’s authors from the Department of Epidemiology and Public Health at Imperial College explains: “… whereas a person can’t alter their DNA, they can change their metabolic profile by changing their diet and lifestyle. This means that as we figure out where the problems lie, we should also be able to show people ways to reduce their risk of certain diseases.” Hmmm. Where have we heard that before?

This study further confirms our ongoing (and evolving) thesis that, from a genetic perspective, we’re very similar, at least when it comes to how we metabolize food and how our genes express themselves as a result of the foods we eat. Our genetic expression, for every single one of us, becomes the metabolic end product of our diet and lifestyle choices.

Given this study and its impact researchers hope it will have on personal disease risk assessment, you can go to a doctor and pay a lot of money to find out you have the metabolites that indicate a higher risk of certain diseases. (We pretty much know what the tests will show if you eat according to CW, right?) Or you can just concede that when you eat and live healthily (the Primal Blueprint way being our humble suggestion) your profile won’t take the shape of those insidious, high risk metabolic fingerprints.

Hmmm. We’d personally suggest saving yourself a few hundred or thousand bucks. We can think of better ways to unload that kind of cash – maybe a quarter grass-fed cattle order or a CSA share? A week-long trip to the mountains or beach, all in the name of stress relief?

Thoughts? Questions? Send ‘em on.

epadilla Flickr Photo (CC)

Further Reading:

Dear Mark: Gene Expression

Gene Expression: Location, Location, Location

Eye on DNA: Stunning Gene Expression Visualization

Posted: Health, Primal Health

Reader Response: Practical Advice for Parents8

Caution: It is a dietary mine field out there. Kiddie junk food high and low! Parents, proceed at your own risk. And remember. Your seedlings deserve better.

Nancy S. offered these comments in response to last week’s News on the Seedling Front.

As a parent, I could really use some practical, realistic ideas about what to do for my kids. Specifically, lunch-box solutions that will keep them eating healthy and able to concentrate in school (and not trying to trade away their lunch for some kid’s HoHo). As a parent it is so easy to feel overwhelmed by all the stuff you are probably doing wrong, so having someone help you do what is right can go a long way to helping solve the problem!

Nancy’s comments really got us talking and sharing “war” stories. Many of us have been there or are in the midst of it now. Mark, himself, has a 14-year-old and 17-year-old. Parents’ jobs can often be thankless. Whatever it counts for, we understand – and empathize! We’ll devote a short series, in fact, to the seedlings questions Nancy and others have raised regarding day-to-day, in-the-trenches options.

Now for some practical tips and humble advice for all the parents and grandparents out there… But before we venture into these swampy, menacing waters, we should offer a fair warning. What’s that saying about “Beware those who enter here”? The subject of kids and food is not for the faint of heart. No mincing of words. In a recent post Mark had this to say about The Art of Compromise in the Primal Blueprint: Don’t let the perfect be the enemy of the good. This goes double when dealing with seedlings. With that said…

• Perhaps it goes without saying, but the first step is to make the commitment to a healthy diet yourself. As we all know, the “do as I say not as I do” philosophy just doesn’t cut it. Kids watch you like hawks and remember like elephants. Be honest and get your thinking out on the table – your personal health goals, your favorites, your failings. If they know you understand that making these kinds of changes can be difficult, they’ll likely be more open with you about their choices and concerns. As with everything in parenting, genuineness and credibility will get you further than some unapproachable projection of perfection.

• See the process as “training your child’s tastes” rather than imposing a certain diet from day one. Viewing the process through a “training” lens will encourage a little more fun and flexibility. The focus should be on the positive – incorporating the new – rather than simply slashing and burning everything they’re used to. Use the familiar to help switch gears. Rome wasn’t built in a day. Every kid loves comfort food, and it doesn’t always have to be unhealthy. Think about stews, meatloaf (with reduced or substituted breadcrumbs), hearty soups, flavorful salads with some creative condiments (e.g. veggie loaded homemade pesto or hummus). Look for specific foods and menus next week!

• Buck the processed and sugar laden beverages. Water, decaf tea, milk. You don’t need anything else. (But you can consider organic, no-added-sodium vegetable juice. Little ones especially may go for it.) Make regular drinks special by getting some natural mineral water (Gerolsteiner, Pellegrino, etc.) and putting a slice of lemon or some cherries in it. As for cocoa, it’s a dessert that’s at your discretion. Choose the genuine article (organic if possible), and barely, if at all, sweeten it. (This alteration may take some time – all part of the taste training.)

• You can never start too early. Skip infant cereal. Keep kids away from any form of sugar as long as humanly possible. Some parents/grandparents/relatives will give kids sweets before kids even know what they are or have any interest in them. These people tend to do it for entertainment or nostalgia sake. Here’s our take: milk your kid’s naive ignorance for all it’s worth. And tell well-meaning relatives that some things are just off limits (at least for now).

• You can never start too late. Parents can worry that once they’ve gone down a certain road with their kids that it’s impossible to turn it around. If parents can make the commitment, they can get their kids on board. Sure, expect complaints, but don’t get thrown by them. It will take extra time, but stick to your guns and don’t forget to make it fun for everyone. Which leads us to…

• Make the changes a family commitment and even an opportunity for family events. Strawberry picking season is coming up. Make a day of it at an area farm. Or let them help you shop at a farmer’s market (little to no processed foods here!). It’s a great opportunity for kids to see just how many vegetables and fruits there are and to find their favorites when all the “junk” is out of the picture.

• Make it fun. Try an “international dinner” one night a week when you fix healthy cuisine from a different culture. Decorate, download music, dance, go whole hog. The little ones will love it, and the older ones will enjoy it too (however much they roll their eyes).

• Give them responsibility. If your children are old enough, put them in charge of planning and preparing one healthy meal a week.

• Take it in steps. If you’re facing a major overhaul, take the “whole foods” step first. Out with the processed foods. It will do kids good to see what goes into real food. If they can’t make it or bake it from scratch, it’s not for dinner. Sugar (in all its forms) could be the next step. (But you’d be surprised how much sugar you already cut out going the “whole foods” approach.) We’d recommend putting fruit juice in this category, but keep plenty of actual fruit available for them. Another good “step,” as Nancy mentioned, is cutting gluten from your child’s diet. This may be particularly useful for children with ADD or ADHD, many of whom may be gluten sensitive. You can also experiment with reducing/eliminating dairy to see if it makes a difference for your child.

• As you continue to progress in stages, don’t worry about absolutes. Remember, the Primal Blueprint allows for personal compromises. Kids should have the same opportunity we do to practice a little indulgence. Children who are old enough to understand the conversation can and should have a say in what they want their indulgences to be. Let it be a continuing collaboration of interests and reasonable limits.

• Buy better quality. Take the money you save in chucking the processed food from the grocery list and invest it in better quality produce, meats, cheeses and other whole foods. Let’s face it: iceberg lettuce doesn’t inspire anyone. Baby romaine or this Spring’s fresh spinach – that’s what we’re talking about. Set up a mini salad bar and let them add their own veggies and other fixings.

• Don’t underestimate the power of presentation. Children are blessedly predictable in this regard. Shamelessly use it to your advantage.

• Allow a little give for special occasions, but don’t totally backslide. You might instigate a revolt if you suddenly scrap Thanksgiving pie or Junior’s favorite birthday cake. Believe it or not, they might be lobbying for more than a sugar opportunity. Traditions mean more to kids than we often understand. Choose your battles.

• Supplement wisely, as we always say. A quality, complete kid’s multi-vitamin can cover your bases. We’d recommend a fish oil supplement as well, but O.K. the idea and particular supplement with your pediatrician first. Look for an appropriate children’s dose that is guaranteed, independently tested pure from toxins. (The kids’ versions usually come flavored to boot.)

Thanks to Nancy and everyone who have offered seedling questions and comments. As said, look for more on this topic next week. In the meantime, we’d love to hear your thoughts and experiences with feeding the seedlings in your life.

fishy fish arcade, foreversouls, pengrin, Peter J. Zaki, elmada, roboppy, Nanon, yoppy, Erin Nealy Flickr Photos

Further Reading:

Seedlings and the “Need” for Nature

Questions About Soy Formula

Children and the Importance of Sleep

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Posted: Health, Health Challenges, How To, Raise Healthy Seedlings

Healthy Tastes Great!5

Tired of the same old protein night after night? Maybe you eat fish regularly, but don’t often venture beyond your staples of salmon and tuna? Then give Mahi Mahi a try. It rarely disappoints.

Pan-seared Mahi Mahi with Sautéed Vegetables

Rinse and pat dry two fillets. Heat pan with dab of coconut oil. Pan sear fillets on medium-high heat and then cook until done (approximately 5 minutes a side) on medium heat.

In separate pan, use coconut oil or butter to sauté a mix of peapods, bell peppers, white onion, broccoli, and other veggies of choice with salt, pepper, garlic, a ½-1 tsp. fresh minced ginger and splash each of extra virgin olive oil, sesame oil and rice vinegar at end of cook time.

Heap veggies on fillet and let rest covered for 2-3 minutes.

Grilled Mahi Mahi

Marinade two fillets of Mahi Mahi fish for 1-2 hours in a mix of ½ cup lime juice, ½ cup coconut oil, 1 Tbsp. cumin, and 1 tsp. minced garlic. Prepare grill, placing rack 5-6 inches above coals.

Place fish on foil, skin side down and place on grill rack. For fillets an inch or less, grill for approximately 7-8 minutes. For fillets larger than an inch, 9-12 minutes are recommended. The fish is done when the middle is opaque but moist.

Grilled Mahi Mahi is a great quick and simple meal to serve with guacamole and cut veggies or a “salsa salad” of chopped tomato, red onion, avocado, and black beans if desired. Season salad with lime juice, cumin and salt and pepper.

Baked Mahi Mahi with Pesto and Tomatoes

Preheat oven to 400 degrees Fahrenheit. Rinse fish fillets and dry with towel.

Finely chop a small bunch of fresh basil with several stems of parsley and three large cloves of garlic. Sauté in pan with coconut oil or clarified butter (melted with white milk solids skimmed off). If desired, after somewhat cooled, blend more completely in food processor.

Place fish in small baking dish, and “butter” fish with clarified butter or coconut oil. Set aside. Mix additional butter or coconut oil with mixture of water and fresh lemon juice. (You’ll need enough to not quite cover the fish in the pan.) Mix with liquid sauce chopped basil, parsley and garlic. Bake in the oven until the middle of the fish is opaque but still moist.

Discard liquid.

Sauté cherry tomatoes until softened and warmed. Serve immediately with fish, and drizzle pesto over both.

melodrama.ca, Chewy Chua, DR000 Flickr Photos (CC)

Further Reading:

More Recipe Ideas

Shellfish: Healthy or Not?

Imitation Crab: What is that Stuff?

Posted: Diet, Health, Healthy Tastes Great!, How To, Nutrition, Recipes