Calories in Thanksgiving Food (By Request, SPOILER ALERT: Don't read if plan on enjoying your Holiday)

Thanksgiving and dieting do not usually go together.  Damage control is the order of the day.  But at Calorie Count, knowledge is power, and so let’s Stop and Look at typical Thanksgiving foods.

Pick and choose from your favorite foods based on the Calorie Count.  Search Calorie Count’s Recipe Browser for recipes entered by our members, and use the Recipe Analyzer to analyze your own recipe and to create a lighter versions.  Also, look for ideas at Eating Well and Cooking Light magazine websites and from About.com’s Guides to Low Calorie and Low Fat Cooking. 

And so, without further ado, here are the calories a la carte.

Beverages
Apple cider, 1 cup: 115
Champagne Punch, 6 ounces: 124
Wine, 3.5 ounces: 84
Kahlua Sombrero, 4 ounces: 340

Appetizers and First Courses

Mixed nuts, 1 ounce: 170
Candied Pecans, 1 ounce: 139
Cheese ball, 1 ounce: 110
Crackers, 5: 80
Crudités selection, 8 ounces: 75
Sour Cream & Onion Dip, 2 tablespoons: 60
Chex Mix, 2/3 cup: 130
Stuffed Mushrooms, 6 small: 386
Deviled Eggs, one: 59
Cheese Puffs, one: 71
Shrimp with Cocktail Sauce, 3: 30
Fruit Cup, 1/2 cup: 70
Sherbet, 1/4 cup: 55
Pumpkin Soup, 8 ounces: 70

Salads

Tossed salad with Oil and Vinegar, 10 ounces
Ambrosia Salad, 1 cup: 183
Molded Jell-O Salad, ½ cup: 103

Main Course

Dinner Roll, 1 small: 87
Butter, 1 pat: 36
Cheesy Corn Bread, 2" X 2": 96
Turkey, roasted white meat, 4 ounces: 180
Turkey, roasted dark meat, 4 ounces: 323
Turkey Gravy, 1/4 cup: 50
Stuffing, 1/2 cup: 190
Mashed Potatoes, 1 cup: 190
Candied Yams, 1/2 cup:  210
Sweet Potato Casserole, 3/4 cup: 624
Honey Glazed Carrots, 1/2 cup: 45
Green Beans Almondine, 1/2 cup: 220
Green Bean Casserole, 1/2 cup: 75
Peas and Pearl Onions, 1/2 cup: 40
Jellied Cranberry Sauce, 1/4 cup: 110
Cranberry Relish, 1/2 cup: 76

Dessert

Pumpkin Pie, 1/8 of a 9" pie : 316
Apple Pie, 1/8 of a 9" pie : 411
Pecan Pie, 1/8 of a 9" pie : 503
Vanilla Ice Cream, 1/2 cup: 145
Pumpkin Roll with Cream Cheese Filling, 1" round: 306
Chocolate Cream Pie, 1 large slice: 535
Baked Apple, 1 apple: 182
Tea, brewed, 8 ounces: 2
Coffee, black: 10 ounces: 5
Coffee with Cream and Sugar, 10 ounces: 120
Coffee with Baileys Irish Cream and Sugar, 10 ounces: 186

The numbers are derived from Calorie Count’s database of 106,000 foods and ingredients, and from the 278,000 recipes entered by members over time.

Hey Have fun!!!

How to Lose Weight in 7 Days

Need to lose weight fast? Like in one week? Implement one simple tweak every day to feel lighter and firmer in just 7 days

Looking for a realistic deadline diet? Make these tiny tweaks:

Sunday: Eliminate processed foods

If you can’t pronounce the ingredients, the food is off-limits. Or hit the produce aisle for foods with no label at all.

Monday: Lay off the sauce

Not only are alcoholic drinks dehydrating and high in calories, they also make resisting nibbles difficult. (No shocker here: Studies prove women consume more calories after drinking.)

Tuesday: Get a fiber fix

It may be tempting to nix all carbs, but don't forgo fiber, a proven source of long-lasting satiety. Sprinkle flaxseed onto yogurt or add a few teaspoons of sliced almonds to your salad.

Wednesday: Burn, baby, burn

Eating steadily throughout the day can prevent hunger—which makes you want to ravage anything in sight. Aim for three small meals (300 to 350 calories each) and two snacks (100 to 150 calories each).

Thursday: Banish bloat

Broccoli, onions, and peppers cause gassiness and bloating. Stick to water based produce like cucumbers, spinach, and asparagus. Potassium-rich fruits like bananas and oranges also purge retained water.

Friday: Flush it out

Cells retain water when they don't have enough of it. Down 2 to 3 liters each day. Sip slowly and the water will hit your bloodstream rather than filter out through your liver, so you won't have to pee every 5 seconds.

The Big Day! Befriend protein

A healthy, protein-rich breakfast will fill you up and head off unnecessary snacking. Try a variety of different oatmeal types.

This Is What Happens In Your Body When You Drink a Coke

Have you ever wondered why Coke comes with a smile? Because it gets you high. They removed the cocaine almost 100 years ago. Why? It was redundant.
In the first 10 minutes: 10 teaspoons of sugar hit your system. (100% of your recommended daily intake.) You don’t immediately vomit from the overwhelming sweetness because phosphoric acid cuts the flavor, allowing you to keep it down.

20 minutes: Your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar it can get its hands on into fat. (And there’s plenty of that at this particular moment.)
40 minutes: Caffeine absorption is complete. Your pupils dilate; your blood pressure rises; as a response, your liver dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked, preventing drowsiness.
45 minutes: Your body ups your dopamine production, stimulating the pleasure centers of your brain. This is physically the same way heroin works, by the way.
> 60 minutes: The phosphoric acid binds calcium, magnesium, and zinc in your lower intestine, providing a further boost in metabolism. This is compounded by high doses of sugar and artificial sweeteners also increasing the urinary excretion of calcium.
> 60 minutes: The caffeine’s diuretic properties come into play. (It makes you have to pee.) It is now assured that you’ll evacuate the bonded calcium, magnesium, and zinc that was headed to your bones as well as sodium, electrolytes, and water.
> 60 minutes: As the rave inside you dies down, you’ll start to have a sugar crash. You may become irritable and/or sluggish. You’ve also now, literally, pissed away all the water that was in the Coke. But not before infusing it with valuable nutrients your body could have used for things like hydrating your system, or building strong bones and teeth.
If you can’t completely remove soft drinks from your diet then make sure you drink it in moderation. At least try to limit the sources of high fructose corn syrups from everyone's diet.

5 Reasons Why Bacon is Healthy!

It’s salty, smoky and sweet and is now undergoing a massive culinary explosion the world over. When paired with a meal, it enhances the dish.
We are talking about bacon, of course! Its taste is legendary but it has always come with warning signs. However, this mouth-watering meat has numerous health benefits and can prove to be a good addition to your diet. We tell you 5 reasons why this meat should be on your grocery list from now on.

1) Heart Protection

A surprising fact about bacon is that it’s actually healthy for the heart. Bacon contains omega 3 fatty acids that are the same nutrients found in fish. So, despite the myth about bacon causing heart disease, it actually has a positive benefit on the heart. These fatty acids help in reducing heart cholesterol and improving its overall condition. Bacon is also a potent source of oleic acid and saturated fats. Both substances also help reduce the levels of cholesterol.

2) Improved Mood

Bacon is a natural mood enhancer that helps encourage positive mental state. According to experts, umami in bacon is an addictive substance that causes improved mood, satisfaction and lowers stress levels. The protein in bacon further impacts neurologically by reliving stress and making people happier. So, this is your only chance to eat and feel satisfied, nourished and happy - all at one go!

3) Increased Energy

Bacon is an excellent source of high protein, low carbohydrate energy that helps to reset metabolism, making weight loss much easier and is helpful in building muscle tissues that are lean and strong. So, food experts suggest grabbing a piece of bacon before you head out for a workout session or to deal with a particularly long day.

4) Good For the Mind

Bacon contains choline, which is necessary for memory building. Researchers have studied the effects of choline in wading off the Alzheimer’s disease. It has been universally proved that a diet that contains choline on a regular basis will show reduced rate of memory loss over time. It is also used in the treatment for mental impairments, including dementia. As we know, brain health is vital for the proper functioning of the body you.

5) Packed with Essential Nutrients

Rather than taking vitamins and minerals in the form of pills, eating bacon is a much more delicious way of providing the body with a range of essential vitamins and minerals to help the body organs function at peak efficiency. It has nutrients like Vitamin B6, B1, B3, B2 as well as zinc, iron protein and magnesium, among others. It is also very easy to prepare, but in order to eliminate any traces of nitrates (which are heavy duty toxins), it’s always advisable to bake your bacon instead of fry.

Remember, eat it in reasonable quantities and it will benefit you, go overboard and you’re asking for trouble. As now you know the possible health benefits of this meat, you can be a bacon boy and increase your overall quality of life.

9 Surprising Superfoods!! Meet the amazing underdogs of the food world.

Imagine an award show dedicated to recognizing the best of the best in the world of superfoods. You’d probably picture powerhouses like acai berries, blueberries, and green tea bags sitting in the front row, each eagerly awaiting to glide onstage to claim the coveted Superfood of the Century award. While those antioxidant superstars often steal the show thanks to their amazing health benefits, the truth is, there are lots of underdogs that deserve some serious superfood props, too.

Popcorn

Turns out, that simple little TV snack is loaded with antioxidants—more so than most fruits! Popcorn kernels are bursting with 4 times more polyphenols—potent cancer-fighting plant compounds—compared to the average amount found in fruits. Just be sure to pass on the movie theater kind and make your own. A typical movie theater popcorn contains 825 calories, 46 grams of fat, including heart-damaging trans fat, and nearly 1,500 milligrams of sodium.

Prep tip: Most microwave popcorn bags contain nonstick chemicals linked to infertility, thyroid problems, and ADHD. For a safer savory snack, make your own on the stovetop using grass-fed butter, ghee, or coconut oil. You can also use this microwave trick, or pop up safer packaged popcorn from the Quinn Popcorn company. They don’t use nasty chemicals.

Oregano

This herb may be a staple for pizza and tomato sauce, but it also boasts powerful medicine cabinet credentials, too. Two of the plant's volatile oils, thymol and carvacrol, have been shown in test-tube research to have antimicrobial and antifungal properties tough enough to kill some E. coli, staph, and salmonella germs! The natural antibiotic immune booster contains 20 times more cancer-fighting antioxidant power than other herbs, on average. According to USDA researchers, 1 tablespoon of fresh oregano has the same antioxidant power as an entire apple. And gram for gram, the herb has twice the antioxidant activity of blueberries, long known for their antioxidant ability.

Prep tip: Opt for the chef-preferred Greek oregano, and dry the herb to deepen the flavor and cut back on a bitter aftertaste.

Chicken Bones

To be clear, we're not suggesting you eat chicken bones, but rather cook up nourishing broth using the leftover chicken carcass and bones. This traditional food is packed full of minerals that will improve digestion, nourish your joints, tendons, skin, and ligaments, and bolster your immune system (they don’t say eat chicken soup when you're sick for nothing!).

Prep tip: Be sure to boil your broth from a grass-fed chicken. Most store-bought chickens are raised on a steady diet of drugs, harmful additives, and low-quality feed, something you don’t want to cook down into a broth.

Ghee

Also known as “Indian clarified butter” or “drawn butter,” ghee is butter that has been melted over a low temperature so that all the water content has boiled away and the milk fats have been skimmed off.

What remains is a nutty, intensely flavored fat that withstands higher cooking temperatures than butter and can even be stored in your cabinets, rather than in the fridge (it won’t go rancid). Indians believe it has healing qualities. And it’s even more nutritious than butter: The process of creating ghee concentrates the conjugated linoleic acid—a healthy cancer-fighter that also prevents atherosclerosis (hardening of the arteries)—found in the butter.

Prep tip: Use ghee from grass-fed cows to make stovetop popcorn for a rich butter flavor, or use it 

Kelp

This edible form of brown algae is loaded with potassium and mood-improving iodine and magnesium. The mineral-rich sea fare also contains a nice dose of protein and more minerals than what you’d typically find in land vegetables. One example? A serving of this sea veggie unleashes nearly 800 milligrams of magnesium into your system, helping to restore your energy and mood. 

Prep tip: Kelp is a powerful superfood addition to soup and potatoes. You can even replace chicken or beef with kelp for a healthy soup stock. Choose Main Coast Sea Vegetables for a sustainable, domestic source of kelp.

Beef Liver

While it may not sound appetizing, beef liver deserves to be high on the list of superfoods for its mega health benefits. Liver is packed with the B vitamin folate, a nutrient tasked with helping to build DNA and RNA and healthy nerve functioning. It also helps lower your risk of developing dementia and Alzheimer's disease.

Prep tip: Be sure to buy your liver from a local grass-fed beef farmer. Grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium. It’s also lower in inflammation-causing omega-6 fatty acids and saturated fats. If beef liver isn’t your thing, turn to lentils for plant-based folate.

Sugar

Okay, not straight sugar, but rather blackstrap molasses, a syrupy by-product of the process that turns sugar cane into refined white table sugar. The mineral-dense natural sweetener is rich in iron, magnesium, manganese, potassium, and copper. For vegans especially, it’s a go-to, sweet source of plant-based calcium. When Virginia Tech University researchers compared natural sweeteners, they found that blackstrap molasses boasted the highest antioxidant levels. Look for organic, unsulphured versions for the purest blackstrap molasses.

Prep tip: Drizzle 2 teaspoons onto your morning oatmeal for 13 percent of your daily recommended iron intake, and 12 percent of your daily calcium. (Once you open the bottle, store it in the fridge so it stays fresher longer.)

Oysters

It’s true, oysters really do serve as an aphrodisiac. The reason? They contain more zinc per serving than any other food. Zinc is a key mineral for sexual health in men, and also a critical nutrient for mood stabilization.

Prep tip: To help preserve wild populations, choose domestic farmed oysters. You can refrigerate live oysters on a cookie sheet, flat-side up, covered with a damp towel, for about a week, but you should cook them as soon as possible. You can also buy them frozen or smoked.

Sauerkraut

Cabbage is teeming with cancer-fighting compounds, but turn it into sauerkraut, and you’ve got an even greater raw-food wonder. Sauerkraut the way your great-grandmother likely made it—fermented in a crock—is a probiotic powerhouse than can help promote digestive health, something that’s especially important during cold and flu season. After all, your gut is the base of your immune system. 

Prep tip: Canned sauerkraut is pasteurized, meaning healthy bacteria is killed off. Plus, the can likely contains the toxic compound BPA, something you want to avoid because it’s been linked to heart attacks and obesity, among other ills. Instead, learn to make your own fermented vegetables, including sauerkraut!

Thanks for Reading

We've shown that simple food swaps can save you hundreds of calories in one sitting, which helps you keep off (or even lose) 10, 20, or 30 pounds in the course of a year. Another tried and true Eat This Not That lesson: Eating healthfully doesn't have to be a chore. In fact, small changes in your daily routine can mean huge gains in health and fitness levels - no calorie counting necessary. We've mined the latest and most relevant nutrition research. Scroll through our slideshow to learn about the 6 Rules for Great Nutrition.

6 Rules of Good Nutrition

6. Never Skip Breakfast

Yes, mornings are crazy. But they’re also our best hope at regaining our nutritional sanity. A 2005 study synthesized the results of 47 other studies that examined the impact of starting the day with a healthy breakfast. Here’s what they found:

People who skip breakfast are more likely to take up smoking or drinking, less likely to exercise, and more likely to follow fad diets or express concerns about body weight. Common reasons cited for skipping were lack of time, lack of hunger, or dieting.

Bad news. Sure, it would seem to make sense that skipping breakfast means eating fewer calories, which means weighing less. But it doesn’t work that way. Consider:

People who eat breakfast tend to have higher total calorie intakes throughout the day, but they also get significantly more fiber, calcium, and other micronutrients than skippers do. Breakfast eaters also tended to consume less soda and French fries and more fruits, vegetables, and milk.

Breakfast eaters were approximately 30 percent less likely to be overweight or obese. (Think about that—people who eat breakfast eat more food, but weigh less!)

5. Snack With Purpose

There’s a big difference between mindless munching and strategic snacking. Snacking with purpose means reinforcing good habits, keeping your metabolic rate high, and filling the gaps between meals with the nutrients your child’s body craves.

Chew on this piece of trivia: In the 20 years leading up to the 21st century (1977 to 1996), salty snack portions increased by 93 calories, and soft drink portions increased by 49 calories.

Combat portion distortion by eating healthy snacks: Triscuits and peanut butter; string cheese; a sandwich bag filled with homemade popcorn; or that classic of kid’s snacktime nourishment, ants on a log.

4. Beware of Portion Distortion

Snack portions aren’t the only things that have increased wildly in size. Since 1977, hamburgers have increased by 97 calories, French fries by 68 calories, and Mexican foods by 133 calories, according to analysis of the Nationwide Food Consumption Survey.

A study published in the American Journal of Preventive Medicine looked at 63,380 individuals’ drinking habits over a span of 19 years. The results show that for children ages 2 to 18, portions of sweetened beverages increased from 13.1 ounces in 1977 to 18.9 ounces in 1996.

One easy way to short-circuit this growing trend? Buy smaller bowls and cups. A recent study at the Children’s Nutrition Research Center in Houston, Texas, shows that 5- and 6-year-old children will consume a third more calories when presented with a larger portion. The findings are based on a sample of 53 children who were served either 1- or 2-cup portions of macaroni and cheese.

3. Drink Responsibly

Too many of us keep in mind the adage “watch what you eat,” and we forget another serious threat to our health: We don’t watch what we drink. In fact, according to research from the University of North Carolina, Americans now slurp up nearly 25 percent of their calories in liquid form—nearly double the rate we used to drink just 20 years ago. One study found that sweetened beverages constituted more than half (51 percent) of all beverages consumed by fourth- through sixth-grade students. The students who consumed the most sweetened beverages took in approximately 330 extra calories per day, and on average they ate less than half the amount of real fruit than did their peers who drank unsweetened or lightly sweetened beverages.

One important strategy is to keep cold, filtered water in a pitcher in the fridge. You might even want to keep some cut-up limes, oranges, or lemons nearby for kids to flavor their own water with. A UK study showed that in classrooms with limited access to water, only 29 percent of students met their daily needs; free access to water led to higher intake.

Another important strategy: Be extra careful about the juice you purchase. Too many “juices” are little more than sugar water masquerading as the real thing. Ocean Spray Cran-Raspberry, for instance, has just 15 percent real fruit juice. The other 85 percent? High-fructose corn syrup and water. Make sure the juice you buy says “100 percent Fruit Juice” on the label, and try to choose one made from a single fruit, not a mix of high-sugar fruits like white grapes, which are commonly used in fruit juice blends.

2. Eat More Whole Foods and Fewer Science Experiments

Here’s a rule of healthy eating that will serve you well when picking out foods for your family: The shorter the ingredients list, the healthier the food. (One of the worst foods we’ve ever found, the Baskin-Robbins Heath Shake, has 73 ingredients—and, by the way, a whopping 2,310 calories and more than 3 days’ worth of saturated fat! What happened to the idea that a milk shake was, um, milk and ice cream? Let’s be grateful that Baskin-Robbins finally pulled this monstrosity from their menus.) The FDA maintains a list of more than 3,000 ingredients that are considered safe to eat, but we’ve found reasons for concern for a number of the additives on that long list, and any one of them could wind up in your next box of mac ’n’ cheese.

According to USDA reports, most of the sodium in the American diet comes from packaged and processed foods. Naturally occurring salt accounts for only 12 percent of total intake, while 77 percent is added by food manufacturers.

1. Set the Table

Children in families with more structured mealtimes exhibit healthier eating habits. Among middle- and high-school girls, those whose families ate together only once or twice per week were more than twice as likely to exhibit weight control issues, compared with those who ate together three or four times per week.

Of course, the notion of a 6 p.m. dinnertime and then everyone into their pj’s is a quaint one, but it’s hardly realistic in a society where our kids have such highly scheduled social lives that the delineation between “parent” and “chauffeur” is sometimes difficult to parse. While we can’t always bring the family together like Ozzie Nelson’s (or, heck, even like Ozzy Osbourne’s), we can make some positive steps in that direction. One busy family I know keeps Sunday night dinner sacred—no social plans, no school projects, no extra work brought home from the office. Even keeping the family ritual just once a week gives parents the opportunity to point out what is and isn’t healthy at the dinner table.

9 Disgusting Facts about Thanksgiving

Give Thanks, for This?

Back when the Native Americans and Pilgrims broke bread over their first Thanksgiving dinner, they were celebrating their first successful harvest, which they had toiled over all summer. Nowadays, we get to give thanks to food companies, who "toil" all year to invent "convenience" foods that make Thanksgiving dinner prep easy and effortless. And what do we have to give thanks for? Trans fats, food dyes, pesticides, and preservatives that can send you into kidney failure. Factor in what poor turkeys undergo, and you've got a dinner that few of us can really be thankful for. Fortunately, the movement towards healthier, more sustainable cuisine has not passed Thanksgiving by without leaving its mark. For all the disgusting Thanksgiving-themed creations that line store shelves, there's an organic alternative that's just as tasty.

Franken-Turkeys

The Problem: More than 248 million turkeys were grown and slaughtered in the United States in 2011, with most coming from industrialized concentrated animal-feeding operations, or CAFOs. This factory-farming system creates a whopping 4.8 billion pounds of manure a year and relies on intensely crossbred birds that could never survive in nature. In fact, they grow so fast that many die of heart failure or suffer bone fractures before slaughter. They aren't even able to reproduce naturally. Not a good life.

"Factory turkeys are all hybrid dead-end birds and will die if not processed," says sustainable farmer Frank Reese, owner of Good Shepherd Poultry Ranch. "The hybrid obese turkey suffers greatly because of its inability to support its weight on its undersized skeletal system."

The Fix: If you're in charge of preparing the Thanksgiving turkey, consider spending more on a heritage breed, original breeds that have long been known for great taste. Industrial farms don't raise them because they grow too slowly and farmers have to spend more on feed. Because of this, many heritage breeds have become rare and threatened. It may sound strange, but by eating them, you're supporting farmers who will help keep these beautiful breeds from going extinct. Visit the Local Harvest online store to purchase a heritage breed turkey.

Faux Freshness

The Problem: Artificial food dyes, found in everything from pie filling to cranberry sauce to bread, are made from petroleum ingredients and are super-cheap ways to make food look fresher than it really is. The problem is some food dyes are linked to hyperactive behavior and sometimes contaminated with carcinogenic material. Check gravy, cranberry sauce, juices, and even dinner roll ingredient lists for hidden food dyes.

The Fix: If you aren't able to cook everything from scratch, look for organic processed foods. The strict certification bans the use of artificial food dyes; instead, added colors come from things like spices and berry, beet, and carrot juices.

Unsavory Stuffing

The Problem: Based on some of the ingredients, you'd think they'd be selling boxed stuffing in science experiment stores. Conventional boxed stuffing may seem like a godsend when time's ticking away before Thanksgiving dinner, but many familiar varieties are hiding some unappetizing secrets. For instance, popular brands contain questionable ingredients like high-fructose corn syrup and monosodium glutamate, or MSG, a flavor-enhancing ingredient that triggers migraines and hunger in some people. Look out for heart-damaging trans fats, artificial flavors, and propyl gallate, a shelf stabilizer that has been linked to cancer. Center for Science in the Public Interest lists propyl gallate as an ingredient to avoid.

Pesticide-Tainted Spuds

The Problem: The United States Department of Agriculture (USDA) Pesticide Data Program has turned up traces of 37 different pesticides on potato samples. These include known and suspected carcinogens, along with neurotoxic and bee-killing chemicals. Potatoes routinely turn up on Environmental Working Group's "Dirty Dozen" list of chemical-laden produce items. Many pesticides are systemic, meaning they are taken up inside of the plant.

The Fix: Since potatoes are often routinely sprayed with chemicals, it's best to opt for organic versions. If your farmer's market is still open, look for fun heirloom varieties like All Blue and whip up blue mashed potatoes!

Cancer-Causing Cans

The Problem: Canned versions of pumpkin pie filling, cranberry jelly, and vegetables pervade the holiday, and that means so does bisphenol A, or BPA, the chemical used in the epoxy resins that line canned goods. The chemical has been linked to heart disease, obesity, sperm damage, and even brain cancer, among dozens of other problems. According to a 2009 study from the University of Texas, canned green beans contain the highest BPA residues.

The Fix: Opt for fresh or frozen vegetables over canned whenever possible. And try your hand at fresh cranberry sauce rather than buying canned cranberry jelly.

"Enhanced" Meat

The Problem: Turkeys are hard to cook. They can dry out and taste not so great. The food industry's fix? Inject them full of saltwater or a solution containing potassium or phosphate food additives so they become nearly impossible to overcook. However, those solutions can pose problems to people who need to cut back on sodium—some "enhanced" meats, as they're called, contain as much salt as an order of fast-food french fries. And doctors are beginning to think that all the phosphates added to processed foods are resulting in increased rates of heart disease and chronic kidney disease. About 30 percent of poultry products on store shelves are "enhanced," according to the USDA.

The Fix: Avoid any turkey with the words "enhanced," "self-basting," or "marinated in natural broth solution" anywhere on the packaging. You can also check the Nutrition Facts panel. Non-enhanced turkey typically contains between 55 and 65 milligrams of sodium. If the sodium count is any higher than that, it's likely the bird contains extra sodium or phosphorous. Or go organic; although the USDA allows these additives in turkeys labeled "all-natural," phosphate, potassium, and other brining solutions are not allowed in certified-organic turkeys.

Contaminated Cranberries

The Problem: Domestic chemically grown cranberries contain as many as 13 different residues of pesticides known to cause cancer, hormone disruption, or neurological problems. They're so contaminated, the nonprofit Organic Center says they're among the domestically grown fruits and vegetables that pose the greatest pesticide-exposure risk. Not only that, but according to the Rodale Institute, another organic research institution, cranberry bogs are often grandfathered in under federal and state clean water acts, which means they can discharge their pesticide-heavy water into nearby bodies of water without first cleaning it up.

The Fix: Buy organic! Organic cranberries are getting easier to find in grocery stores, but if you can't find any, order some online through LocalHarvest.org

Fatty Rolls

The Problem: Two words: trans fats. Partially hydrogenated vegetable oils, the source of trans fats, make rolls flaky, and while many restaurants and home chefs have switched to trans fat–free oils in their baking, most manufacturers refuse to give them up in favor of healthier alternatives. Trans fats and partially hydrogenated oils are used even in "reduced fat" products. And if that's not bad enough, some brands of premade rolls get their golden hue not from the natural process of baking or from whole grains but from Red 40 and Yellow 5, two artificial food colorings linked to hyperactivity in children.

The Fix: You can do all the prep work for these Refrigerator Dinner Rolls the night before, and they take just 13 minutes to bake on your big day. Use organic grass-fed butter to get an extra dose of omega-3 fatty acids. But if you're in need of a convenient premade roll, try the Immaculate Baking Company's truly trans fat–free crescent rolls or biscuits.

The Best Breakfast for Weight Loss.. Chowing down heartily in the AM might be the key to losing weight

There’s a new reason to eat breakfast—and to make it a big one. Eating half your daily calories in the morning might help you lose weight more efficiently, according to new Israeli research published in the journal Obesity.
For the 12-week study, 74 women ate 1,400-calorie daily diets containing identical amounts of protein, carbohydrates, and fat. One group ate 700 calories—including a chocolate bar—at breakfast, 500 calories at lunch, and 200 calories at dinner. The other group ate 200 calories at breakfast, 500 calories at lunch, and 700 calories at dinner.
By the end of the study, the large-breakfast group had lost two and a half times more weight and 4.6 more inches from their waists than the women who ate their largest meals in the evening. But it gets better: The big-breakfast eaters also had lower levels of bad cholesterol and higher levels of good cholesterol—not to mention improved insulin sensitivity. What’s more, they also reported feeling less hungry and more satisfied.

Why Big Breakfasts Boost Weight Loss
Previous research suggests that your metabolism works most efficiently early in the day, so your body is less likely to store food as fat when you eat it in the morning, says lead study author Daniela Jakubowicz M.D., a professor at Virginia Commonwealth University.

But that doesn’t mean that starting your day with a 700-calorie Cronut will automatically help you lose weight. Instead, shoot for a large, balanced meal that’s high in protein—like eggs, yogurt, or lean meat—to fend off hunger. And if you feel the urge, go ahead and end your meal with something sweet; Jakubowicz says this can decrease carb cravings later in the day. You’ll also want to make sure to make your lunch smaller and eat the fewest number of calories at dinner to really see weight-loss results.

9 Weird Food Cures! Beat everything from hangovers to colds with the right organic foods

Way back when Hippocrates was telling his compatriots to “Let food be thy medicine and medicine be thy food,” he wasn't just talking about laying off the ancient Greek equivalent of Twinkies. Pretty much every day-to-day health ailment can be cured with a healthy diet. He knew it then, and we know it now—we just prefer to take the easy way out and reach for a pill bottle or make an appointment with an M.D. That gets expensive, not to mention inconvenient, especially when the answer for what ails you—whether it's PMS or a mild case of the blues—is no further than your refrigerator.

Eat asparagus, prevent a hangover.

The leaves and shoots of this super-veggie contain enzymes that break down alcohol after heavy drinking, preventing a hangover, and even eating it the day after can tame one that is already making you miserable, according to Korean scientists. The best way to prevent a hangover, of course, is to avoid overindulging. Munch on some stalks before you head out or during your bar visit, though, and not only will you get the beneficial enzymes but your stomach will be full of food, which slows down your body’s absorption of alcohol in the first place.

Prevent PMS with pork ’n’ beans.

Both are rich in thiamine and riboflavin, two B vitamins that could prevent you from developing PMS, according to research from the University of Massachusetts–Amherst. The study found that women who consumed 1.9 milligrams per day of thiamine and 2.5 milligrams of riboflavin per day had a 25 to 35 percent lower risk of developing PMS than women who consumed less, but they didn’t see those same benefits when they took supplements. And pork and beans are your best sources of both vitamins. Eating a 3-ounce serving of the meat and a cup of cooked beans on a regular basis will provide you with the amount you need to keep those cramps away.

Cure kidney stones with lemonade.

Kidney stones have become a more common health complaint than heart disease, stroke, and diabetes, according to figures released this year from the Centers for Disease Control and Prevention. The number of people suffering from them has doubled in the past 13 years. If you fall into that crowd, start downing lemonade. Lemon juice has the highest levels of citrate of any citrus juice, and that citrate helps dissolve any calcium deposits that will eventually turn into kidney stones. Squeeze your own fresh lemons to make lemonade, or buy a commercial mix. Doctors say that you can get as much citrate as you need from regular old lemonade, without having to make your teeth curl by sucking on a raw lemon.

Drink coffee, defeat depression.

Here’s a disturbing stat: More than 10 percent of the U.S. population is now on expensive antidepressant medications. But researchers from the Harvard School of Public Health are wondering if a few cups of coffee couldn't render those drugs unnecessary. In a study published last year, they found that women who drank an average of four cups of coffee per day were 20 percent less likely to develop depression than people who didn’t drink coffee, or any other caffeinated drinks, for that matter. Caffeine may protect the brain against certain neurotoxins that can cause depression, the authors wrote, or it could be nothing more than the energy lift you get from chronic, low-level exposures to the stimulant. Either way, drink up! And make sure your morning joe is certified organic.

Start bolstering your immune system for fall and winter by downing a cup of probiotic-rich yogurt every day. Those good bacteria strengthen your immunity and have been associated with a 42 percent lower risk of getting upper respiratory infections, such as colds. The strains of probiotics are found in fermented dairy products such as yogurt and kefir. And while you’re downing those, lay off the excess sugar, antibiotics, and stress, all of which can kill good bacteria in your gut and make you more susceptible to cold-weather ailments.

Prevent weight gain with red wine.

As if you needed another reason to enjoy a good glass of red wine! Researchers from Purdue University have found that a compound called piceatannol found in red wine prevents or delays immature fat cells from developing into mature fat cells. Not a drinker? The same compound exists in the seeds and skin of red grapes and blueberries.

Eat pomegranates to ward off sunburn.

Pomegranates are a rich source of ellagic acid, which can help protect your skin from UVA- and UVB-induced cell damage, according to research from the Department of Nutrition and Food Science at Texas A&M University. Aim to get the health benefits of pomegranates from whole fruits, which are a more potent form of the skin-protecting acids than juices or supplements.

Beat back a headache with beef liver.

Plagued by migraines? You may be suffering from a liver deficiency. Beef liver is one of the best dietary sources of the B vitamin riboflavin, which has shown some promise in reducing the frequency of migraine headaches. Of course, the effective dose is 400 milligrams of riboflavin per day, far more than you’d get from a serving of liver (about 3 milligrams). So eat your riboflavin-rich beef with other foods high in the vitamin, including dairy products and vegetables, and consider taking a supplement if you’re plagued by bad headaches.

Eat organic, heal…anything.

Diabetes, cancer, Parkinson’s disease, infertility, obesity—there seems to be no end to the ill health effects attributed to the synthetic pesticides used on non-organic food. And that’s just on the adults who eat them. Pesticides have been linked to lower IQs and attention deficit hyperactivity disorder in children, and there’s some suspicion that pesticides on food may play a role in the development of autism. Then there’s the planet: Organic farming sequesters more carbon from the atmosphere than chemical farming, and requires fewer greenhouse-gas-emitting petroleum-based fertilizers. So simply by looking for that telltale green-and-white USDA Organic seal, you’re doing yourself and the planet a world of good.

Give it a try and let us know what you think...

To 6 Healthy Fats You Should be Eating

For years, you’ve heard that fat is bad. It causes heart disease. It makes you fat. Too much will give you a stroke! But your brain is 60 percent fat. Fat helps you feel fuller and eat less over time, and it’s crucial to building cells and protecting your organs. In fact, nutrition science is beginning to turn on its head the idea that all fat is bad for you, with high-profile nutritionists like Walter Willett, Dr.P.H., professor of epidemiology and nutrition at Harvard School of Public Health and a professor of medicine at the Harvard Medical School, working to debunk the idea that low-fat diets are healthier. Many of the recommendations that we all follow regarding fat, he’s found, are based on rather weak science that has been repeatedly questioned over the decades. Even saturated fat, research is finding, increases HDL (good) cholesterol, which helps remove plaque from your artery walls and decreases your risk of heart disease.
But it’s all about quality. There are some fats that you should avoid, namely manmade trans fats and omega-6-heavy polyunsaturated fatty acids that are abundant in vegetable oils, like corn and soy, abundant in the modern Western diet and guilty of increasing your risk of heart disease.
So don’t ban fat. Ban bad fats. These six healthy fats provide you with nutrients you need, though they’ve been wrongly demonized over the years. As a general rule, whatever kinds of fat you buy, purchase certified-organic plant oils and pastured or grass-fed animal fats to minimize your exposure to pesticide and antibiotic residues.
1. Olive Oil
There’s seemingly no end to the health benefits of olive oil. It’s good for your heart and high in healthy monounsaturated fats, and it just tastes good. But the healthiest high-quality, extra-virgin olive oils don’t handle heat well, so reserve them for salad dressings, says Trevor Holly Cates, N.D., a naturopathic physician with a practice in the Golden Door Spa at the Waldorf Astoria in Park City, Utah, and a board member of the American Association of Naturopathic Physicians. Lower-quality refined olive oils that can withstand high heats (sometimes labeled “pure” or “extra light”) have been heavily processed using heat and chemicals, and contain as much as three times less of the polyphenols and antioxidants that make extra-virgin olive oil so healthy.
2. Butter
Yes, butter contains a high amount of saturated fat. About 50 percent of the fat contained in this maligned staple is saturated. But, says cardiologist Drew Ramsey, M.D., coauthor of The Happiness Diet (Rodale, 2010), “the good thing about saturated fats is that they’re less reactive,” meaning they don’t oxidize when subjected to high heats the way many vegetable oils do. Oxidation of fats can lead to a buildup of LDL (bad) cholesterol levels and contribute to heart disease. In addition, butter is rich in vitamin A and helps your body absorb fat-soluble vitamins in other foods.  Just don’t go crazy; stick with a few teaspoons of butter when you sauté your vegetables. “A little goes a long way,” says Dr. Ramsey.
3. Ghee
Also known as Indian clarified butter or drawn butter, ghee is butter that has been melted over a low temperature so that all the water content has boiled away and the milk fats have been skimmed off. What remains is a nutty, intensely flavored fat that has the same levels of saturated fat as butter but is even more nutritious. The process of creating ghee concentrates the conjugated linoleic acid—a healthy cancer-fighter that also prevents atherosclerosis (hardening of the arteries)—found in the butter. And when you go grass-fed for either ghee or butter, you get an extra dose of omega-3s from the grass on which dairy cattle feast.
4. Lard
The prime example of fats we all thought were bad for us, lard (rendered pork fat) may have been wrongly demonized for years. The main fat in lard—oleic acid—is a monounsaturated fat linked to decreased risk of depression, says Dr. Ramsey. Those same monounsaturated fats, which make up 45 percent of the fat in lard, are responsible for lowering LDL levels while leaving HDL (“good”) cholesterol levels alone. Lard’s saturated fat content is just 35 percent, with polyunsaturated fats making up the balance. It also tolerates high cooking temperatures and is a great substitute for vegetable shortenings, which contain unhealthy trans fats, in baking. “I only have three oils in my kitchen: olive oil, butter, and lard,” says Dr. Ramsey.
5. Duck Fat
Like lard, duck fat is high in monounsaturated fats, which make up 50 percent of its total fat content, with saturated fat making up just 14 percent (less than butter). Most of that fat is healthy linoleic acid, an essential fatty acid that keeps cells healthy, boosts calcium absorption, and aids in kidney function. Though it’s still used mostly in high-end restaurants, it’s showing up on specialty food store shelves and even some bigger retailers, such as Williams-Sonoma. It can tolerate high cooking temperatures and has a long shelf life, but, like ghee, it has an intense flavor, so it’s not a great all-purpose fat (and, considering the prices it goes for, you wouldn’t want to use it every day, anyway!).
6. Coconut Oil
As with the other fats here, coconut oil’s high saturated fat content (92 percent) has earned it an undeserved bad reputation over the years. “But there are a lot of health benefits that go beyond just what kind of fat it is,” says Cates. For instance, coconut oil is high in lauric acid, a nutrient our bodies need to help our immune systems. One of the only other major dietary sources for lauric acid is breast milk. Coconut oils are very common now in regular and specialty grocery stores, so keep an eye out for them.
Thanks for Reading

PROTEIN WEIGHT LOSS Protein: A Secret Weight-Loss Weapon A high protein diet for women

You'd think that if the low-carb diet craze taught us anything, it's the importance of protein. But even if you haven't eaten a hamburger bun since the late '90s, it doesn't necessarily mean you're getting enough of what typically goes between the bread.

Recently, the diet pendulum has swung in favor of counting calories—an effective weight-loss tool, but not one that always prioritizes protein. "Many women perceive foods that are rich in protein as being high in calories or fattening," says Laura J. Kruskall, Ph.D., R.D., director of nutrition sciences at the University of Nevada at Las Vegas. This isn't the case, but diehard counters know that most proteins will cost you a few more calories than fruits and veggies will.

What's more, protein isn't as portable as other foods. The best sources—fish, meat, dairy, beans—aren't as quick or convenient as most carbs or even fruits and veggies. "Traditional protein sources aren't usually grab and go. And if they are, they're often fried or unhealthy," says nutrition expert Angela Ginn, R.D., a spokesperson for the American Dietetic Association.

That may help explain why up to a third of women between the ages of 20 and 40 don't get their RDA of protein, according to the most recent data from the U.S. Department of Agriculture. And in light of the fact that a growing number of nutritionists believe that the current dietary guidelines for this mighty macronutrient are way too low, we're really missing out.

Consider this: A Johns Hopkins University study found that a diet in which roughly a quarter of the calories (about 60 percent more than the recommended 10 to 15 percent) come from lean protein sources reduced blood pressure, LDL ("bad") cholesterol levels, and triglycerides better than a traditional higher-carb diet. Other research finds that diets rich in protein can help prevent obesity, osteoporosis, and diabetes.

The Power of Protein
The moment it leaves your fork, protein starts winnowing your waistline. High-protein foods take more work to digest, metabolize, and use, which means you burn more calories processing them. They also take longer to leave your stomach, so you feel full sooner and for a longer amount of time. The cumulative effect has obvious benefits for anyone who is watching her weight.

In a study published in Nutrition Metabolism, dieters who increased their protein intake to 30 percent of their diet ate nearly 450 fewer calories a day and lost about 11 pounds over the 12-week study without employing any other dietary measures.

And if, like most successful dieters, you're burning calories as well as counting them, protein is doubly essential for making sure you lose fat, not muscle. Your body uses the amino acids in protein to build lean muscle, which not only makes you stronger and more toned but also fries calories even when you're not active—unlike lazy fat. Ultimately, this keeps your metabolism humming along at high speed so you can burn off the occasional cookie, no problem.

Pump It Up
Experts advise consuming between 0.5 grams and 1.0 grams of protein per pound of your body weight. That's 70 grams to 140 grams a day for a 140-pound woman. Skew on the high end if you're very active, and on the low end if you're trying to lose weight. If both apply, shoot for an amount somewhere in the middle—around 130 grams.

Even more important: Aim to get at least 30 of those grams at breakfast, says Donald Layman, Ph.D., a professor emeritus of nutrition at the University of Illinois. (That's roughly the amount you'll get from two eggs and a cup of cottage cheese.) After fasting all night, your body is running on empty and may start drawing on muscle tissue for fuel if you don't replenish its protein stores first thing in the a.m. Plus, studies have found that protein-rich breakfasts can help regulate your appetite all day.

But not all proteins are created equal, says Kruskall. While nuts, whole grains, and veggies technically count, they don't contain all nine of the amino acids your body needs in order to build lean muscle. Those that do—known as complete proteins—are typically found in animal products. Your best flat-belly bets are skinless white chicken or turkey, seafood, low-fat dairy, pork tenderloin, and lean beef. All of these foods have just one to three grams of fat per 50-calorie serving.

Vegetarians need to be a little more creative. Pairing incomplete proteins—peanut butter on whole-wheat bread, or brown rice and beans, for example—can pinch-hit for complete ones. Or nosh on complete proteins such as tofu, hemp seed, buckwheat, and quinoa. The beauty of protein is that with so many tasty options, getting your daily dose is a simple pleasure.

The Easiest Way to Burn 600 EXTRA Calories a Week

What if you could work off that slice of pizza without doing a single
squat? Good news: You can. You can burn more than 40 calories per hour just
by standing, according to a new study at the University of Chester in the
U.K.

In a small study of 10 office workers, researchers asked the volunteers to
stand up while working for at least three hours each day for a week. They
found that standing raised their heart rates just enough that they burned
an extra 0.7 calories per minute, or 42 calories per hour. It might not
seem like much, but standing for three extra hours a day during the work
week adds up to 630 calories burned!

So aside from hiding your chair, how can you log more standing hours?
First, ask your company if they’ll allow you to buy or build a standing
desk. If not, you can always try these simple tweaks to get off your butt
for at least three hours every day and stand up for your health:

*Stand up while watching your favorite fall show. *It’s more suspenseful

that way anyway, we swear.

*Give up your seat on the bus or train.* Good karma *and* good glutes.

*Browse your iPad while standing up. *It’s portable for a reason—get off
the couch.

*Grab a high-top table at a restaurant. *Bonus: They usually have less of a
wait, too.

*Eat breakfast standing at the kitchen counter. *You’re in a hurry anyway,
aren’t you?

*Take phone calls standing up. *And at home, walk around while talking.

*Chop produce at home (while standing) instead of buying pre-cut
veggies. *Plus,

these are way cheaper than the already-cut packages.

*Stand up to do mundane chores (like paying bills/answering
emails/etc.).*Chances are you’ll be even more efficient.