Fans of the San Francisco 49ers won’t only have a brand-new stadium to visit, but will also experience a stadium menu unlike any other in sports. You’ll still find the pigskin on the field, but you won’t have to eat it from concessions.
“We are going to be the most vegan-friendly stadium in the entire sports industry,” manager of Centerplate, Zach Hensely, told the San Francisco Chronicle. With a statement like that, you really have to deliver, and that’s exactly what the stadium’s catering company has done.
Unlike some stadiums with an entire stand devoted to vegan or other specialized fare, the new home of the 49ers will have at least one vegan option at every permanent stand.
In total, Levi’s Stadium will offer more than 30 vegan optionsto football fans, including choices that sound more like a foodie’s dream than stadium food. Though the full vegan menu hasn’t been revealed, here are some of the most talked about options: (more…)
By Layne Lieberman, RD, Culinary Nutritionist and author of “Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy”
A small percentage of the population that greatly benefit from following a gluten-free: These are the estimated 1 to 2 percent of people who have been diagnosed with celiac disease and the 0.2 to 0.4 percent who suffers from wheat allergy.
So what about the rest of us, the 98% of the population that hasn’t been diagnosed with celiac disease or a wheat allergy?
Some of the biggest diet buzzwords right now are gluten-intolerance or gluten-sensitivity but there’s no test to determine if an individual actually has this. The truth is, the gluten-free movement has become a multi-billion dollar industry. Despite what’s written in fear-mongering books like “Grain Brain” and “Wheat Belly”, for most of the population there is no reason to go 100% gluten-free. (I do, however, strongly support eliminating processed foods like white bread, cookies, chips, pretzels, and cakes.)
Here’s why most of us should NOT be on a gluten-free diet:
Gluten-free diets recommend substituting rice for wheat. This may not be a good idea in the long-term. Rice absorbs arsenic (and cadmium) from the ground. Small quantities in the diet are of no concern. But when rice (or rice flour) is a staple, as recommended in some gluten-free diets, it can be troublesome and may even result in poisoning.
Restaurant and supermarket gluten-free offerings can be highly processed and packed with calories, sugar, salt and fat. One half of an Uno Chicago Grill Gluten-Free Pepperoni Pizza has 500 calories, 21 grams of fat, 1040 milligrams of sodium and 6 grams of sugar. Yikes! (more…)
At Diets In Review we’re big fans of eating clean and lean because we know fresh food is the absolute best for you and your family. We also know “life happens,” and sometimes you just want to rip open a box from the freezer, microwave it and call it dinner.
Kathie Lee and Hoda briefly put down their wine to chat with Prevention Magazine’s Siobhan O’Connor, who stopped by with a few award-winning items.
Want more? Here are 6 additional packaged foods that got a thumbs-up from Prevention:
Morning Star Farms Sausage Patties – Made with organic soy. Contains way less fat than pork. So tasty you might forget you’re eating a meat-ish patty (more…)
Eating like our ancestors, eating like a caveman, eating like hunter-gatherers – no matter how you phrase it, it all comes down to the same thing: the paleo diet.
The premise of the diet is to mimic the ancient humans. This is done by removing products of modern agriculture (wheat, legumes, and dairy). Instead, paleo dieters eat meals full of meat, nuts, and vegetables.
According to author Michael Pollan, however, that diet isn’t what our ancient ancestors would have eaten. On an episode of the Inquiring Minds podcast, he said, “I don’t think we really understand…well the proportions in the ancient diet. Most people who tell you with great confidence that this is what our ancestors ate-I think they’re kind of blowing smoke.”
We asked Mary Hartley, R.D. what her take on the paleo diet was, and she agrees with Pollan. “Over the last several years, researchers have learned more about early hominid diets. Early hominids from forested areas ate the fruit and tree nuts, but ancients for the savanna ate the grasses and sedges that grew there. (Millions of years later, those grasses would become domesticated cereal crops).”
Welcome to part four of my “How to Eat Gluten Free” series. In case you missed the first three editions, check them out for some delicious and healthy inspiration in eating gluten free for breakfast, lunch and dinner.
As I’ve mentioned before, I don’t have celiac disease and I don’t adhere to a gluten free diet. However, as more and more of my friends are forced to go gluten free, I desire to know how to cook for them on nights that my husband and I host them for dinner. After all, tacos on corn tortillas get old after four nights in a row.
Additionally, because I’ve noticed feeling sluggish and tired myself after consuming particularly carb-heavy meals, I’ve grown interested in carving some gluten out of my diet just for trial and health’s sake.
With that said, let’s move onto the main event: dessert! At first thought it seems desserts are off limits for the gluten-free eater: no cake, no cookies, no muffins – basically no anything that contains flour. But thanks to the innovation and creativity of several gluten-free cooks and professional chefs, there are now countless options when it comes to enjoying gluten-free desserts. (more…)
Welcome to the third installment of my “How to Eat Gluten Free” series. Today we’re looking at perhaps the most complicated and time-consuming meal of all: Dinner.
Most of us are so exhausted by the time we get home from work that we want nothing more than to plop down on the couch and have dinner magically appear before us – myself included. But that’s a reality most of us don’t know. Couple that with trying to find ideas for healthy, gluten free dishes and you have a recipe for dinner disaster.
If this describes your current scenario, fret not, as we’ve compiled a list of five simple and healthy recipes that will have you looking forward to your nightly meal instead of dreading it by the noon hour.
Curried Rice with Shrimp – This gorgeous and healthy dish from Real Simple takes your weeknight dinner from ‘blah’ to ‘ta-da’ in a flash. Let the exotic flavors of curry and basil win you over, and the shrimp and rice keep you satisfied for hours.
Lentil Soup – The weather may still be a little warm for soup just yet, but fall and winter are right around the corner. We say warm up and fill up with this healthy dish that features tomato, kale, carrots, and, of course, fresh green lentils. (more…)
Sometimes the best way to analyze how the stages of change work is to look at a real life example. In this example, I will tell you a bit about my journey from using whole wheat flour several times per week to a diet that is mostly wheat and gluten-free.
Pre-contemplation is generally easy to understand. I had never considered giving up wheat or going gluten-free. Like most people I thought that using whole wheat flour was much healthier than using white flour.
Right before the Super Bowl I transitioned into the Contemplation stage as I learned more about wheat and gluten from two respected friends. Michelle had shared an article from which I learned that all wheat in the United States is genetically modified. I paid attention as Hazel ordered and asked questions of my friends about the ins and outs of a wheat-free/gluten-free diet. I slowly started making more wheat-free/gluten-free choices as I transitioned into the next stage. This could also include pinning new wheat-free/gluten-free recipes and maybe even trying a few.
I knew I had reached the Preparation stage, when I made a special trip to a new store. On my first visit, I spent a lot of time comparison shopping and reviewing suggestions from friends, but I primarily only purchased a general baking mix. As I have delved deeper into a wheat-free/gluten-free diet, I have left that store with several ingredients, some of which I had to ask for help finding. Determination is not always a separate stage from Preparation, but in this case Determination was evidenced as I slowly started telling people that I was trying not to ingest wheat products. By speaking it out loud, I was admitting my commitment to this change, as wells increasing my commitment.
Even with road closures, more time spent in traffic, and parking rates unusual for the Circle City, it is hard to find anyone complaining in Indianapolis. We are all excited and proud to be a Super City. Despite the spike in business and catering orders that restaurant owners were already seeing the two weeks before the Super Bowl, I was able to interview a few local business owners to hear the truth about how they are or are not doing things differently for the Super Bowl.
One major rumor is that restaurants are jacking up prices to gouge out of towners this weekend, but Monon Food Company in Broad Ripple and Thr3e Wise Men Brewing Company/Scotty’s Brewhouse assured me that they are not. The Scratch Truck food truck may have to cover additional expenses during the week leading up to the Super Bowl because they will be hiring additional staff and renting out extra space for all the food preparation that they need to do, which they anticipate being up to six times what they do during a normal week. While they may not be increasing prices, all the restaurants I spoke to assured me that they will be bringing in additional staff to ensure the best service possible.
Since Indianapolis is host to the “Greatest Spectacle in Racing” – the Indianapolis 500 – every year, which sells three times the tickets that the Super Bowl will, as well as other major racing events that bring in fans from around the world, we are no stranger to crowd management. However, all of the restaurant representatives agreed that the Super Bowl is different. Tim of the Monon Food Company explained that the “press experience around [Super Bowl XLVI] far exceeds other events, so there is more excitement and more spectators who are coming to town just to party,” even if they are not going to the big game on Sunday. (more…)
Aimee E. Raupp is the author of Chill Out and Get Healthy– a no nonsense guide for women on improving their health now. As well she is a licensed acupuncturist and Chinese herbalist with a masters of science in Traditional Oriental Medicine. For more information visit AimeeRaupp.com.
Everyone’s talking about gluten these days. Is it just hype or are wheat and other gluten containing foods bad for us? The short answer is yes.
Let me explain. Gluten is a large, water-soluble protein that makes doughy things doughier. It is comprised of two proteins: gliadin and glutenin and is found in grains like wheat, rye and barely (click here for a concise list of gluten containing foods.) As well, since gluten is such a good thickener, these days we can find it in most packaged and processed foods and candy. Gluten has become a staple of the American diet and our health is suffering because of it.
“How?” You ask.
Gluten is a very inflammatory substance that is difficult to digest and causes damage to the walls of your intestines. When this damage occurs, your intestinal walls become leaky and are unable to carry out their expected task of digesting necessary nutrients and filtering out toxins and hence, toxins make their way back into your bloodstream causing an autoimmune reaction. This autoimmune reaction manifests differently in each person, but ultimately, it predisposes you to many diseases and often leaves you feeling unwell, bloated and fatigued.
When it comes to gluten reactions, there are people with Celiac disease and there are people with gluten intolerance. About 1% of the population has Celiac disease—a genetic condition of severe gluten intolerance and then there are the other 30-40% of the population who have a more mild form of gluten intolerance. (more…)
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