Archive for February, 2009

Walk Your Way through Life

Thursday, February 5th, 2009
Healthnotes Newswire Logo
By Kimberly Beauchamp, ND

Healthnotes Newswire (January 29, 2009)—What if keeping your figure was as simple as going for a walk? A new study in the American Journal of Clinical Nutrition concludes, “Walking through adulthood may attenuate the long-term weight gain that occurs in most adults.” This is great news, considering how accessible walking is for most people.

The new study examined the relationship between the amount and frequency of walking—summarized by a “walking score”—and weight gain over a period of 15 years in 5,115 people who took part in the Coronary Artery Risk Development in Young Adults (CARDIA) study. A walking score of “0” was given to those who didn’t walk for exercise at all, while a score of “144” was given to people who regularly walked for four or more hours per week (about one half hour per day).

Tell the pounds to take a walk

The researchers found that the more people walked, the less weight they gained over the years—an inverse relationship between walking and weight gain. The association was strongest for women who were overweight at the start of the study; in this group, women with the highest walking scores gained 8 kg (almost 18 lbs) less than women with the lowest scores.

The Centers for Disease Control and Prevention recommend that healthy adults under age 65 get at least 30 minutes per day of moderate-intensity exercise, five days per week. If you’re looking to lose weight, 60 to 90 minutes, five days a week might be necessary. During moderate-intensity activity, your heart rate will rise and you’ll break a sweat, but you will still be able to carry on a conversation.

Physical activity tends to decrease with age, with reports of declines of around 50% between the ages of 18 and 37. Walking is a simple way to achieve the recommended 30 minutes of moderate-intensity physical activity on most days of the week. “Adding between two and four hours of walking per week are clearly achievable targets,” said the study’s authors.

Keep up the good walk

Don’t sweat it: To maintain and keep a healthy weight, you don’t have to do all your walking in one stretch. Three 10-minute brisk walks will have the same effect as a 30-minute stint, making it easier to reach your exercise goals.

Take a friend: Make a regular walking date with a friend to help keep you motivated, especially in the colder winter months.

Invest in a pedometer: This simple device that counts your daily steps can keep you on track for reaching your daily 10,000 steps—the equivalent of walking a total of about five miles per day during your daily exercise and other activities.

(Am J Clin Nutr 2009;89:1–V8)

Kimberly Beauchamp, ND, earned her bachelor’s degree from the University of Rhode Island and her Doctorate of Naturopathic Medicine from Bastyr University in Kenmore, WA. She cofounded South County Naturopaths in Wakefield, RI. Dr. Beauchamp practices as a birth doula and lectures on topics including whole-foods nutrition, detoxification, and women’s health.

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Chocolate

Thursday, February 5th, 2009

Preparation, uses, and tips

Cocoa and chocolate are used primarily in desserts (cakes, cookies, puddings, ice cream, mousses, tarts) and candies. However, in Spanish and Mexican cuisine, chocolate is used to flavor sauces for seafood and poultry.

Cocoa and chocolate are, in most instances, easy to use in cooking and baking. However, when melting chocolate, be sure to keep its temperature under 120°F, because overheating will alter its flavor. In addition, to avoid clumping, don’t let the melting chocolate come into contact with water. For best results when melting chocolate, break it into small pieces and heat it gently in an uncovered double boiler, stirring constantly.

Buying and storing tips

High-quality chocolate contains a high percentage of cocoa solids. It is brown or dark brown in color, and is glossy. Avoid purchasing chocolate that has a grayish tone, white spots on the surface, or small holes.

Wrapped tightly and protected from humidity and temperature variations, chocolate will keep for several months. It is best stored at room temperature (approximately 65°F). It can also be stored in the refrigerator or the freezer, but doing so may cause a whitish film to appear on the chocolate’s surface, due to the resurfacing of cocoa butter. Although this does not alter the flavor of the chocolate, it adversely affects its appearance.

Varieties

Chocolate products are available in great variety.

Cocoa powder

Cocoa powder is either alkalized or nonalkalized. Alkalized cocoa powder contains potassium carbonate, sodium carbonate, sodium hydroxide, or magnesium, all of which neutralize the naturally occurring acids and make the powder easier to dissolve in liquids. Cocoa powder may also contain added starch (e.g., corn starch) to keep it from caking during storage. Unsweetened cocoa powder is used primarily in baking. Sweetened cocoa powder is often mixed with hot milk or water to produce “hot chocolate” or “hot cocoa.”

Unsweetened chocolate

Unsweetened chocolate contains up to 75 percent cocoa solids, and no added sugar or milk products. It is used primarily for baking, because although it has a chocolate flavor, it is too bitter to eat on its own.

Dark chocolate

Dark chocolate is also known as “bittersweet” or “semisweet” chocolate. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar. Semisweet chocolate has a rich, intense flavor, and is found in candies and the chocolate morsels (chips) used in baking.

Milk chocolate

Milk chocolate contains powdered or condensed milk; it is a sweet, mild-flavored type of chocolate. It contains approximately 20 percent cocoa solids. Many candy bars are made with milk chocolate.

Baking chocolate

Both semisweet and unsweetened baking chocolates are available. Baking chocolate is sold in one-ounce squares, which are convenient for use in recipes.

Couverture

Couverture is a high-quality chocolate used in making specialty candies and truffles. It contains a high percentage of cocoa solids, which gives it a high gloss.

White chocolate

White chocolate is not really chocolate, since it is not made from cocoa beans. However, it is made from cocoa butter to which milk, sugar, and vanilla extract have been added, and it is similar to chocolate in texture. White chocolate is very sweet.

Nutrition Highlights

Chocolate, 1 bar (sweet, candy) (1.45 oz.)

Calories: 207
Protein: 1.6g
Carbohydrate: 24.4g
Total Fat: 14g
Fiber: 2.2g
*Good source of: Magnesium

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.

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