'food' posts

Last weekend I had the pleasure of attending “Step Out: Walk to Stop Diabetes” at Magnuson Park in Seattle and meeting hundreds of people touched by diabetes. Whether they had family members or loved ones with diabetes or had diabetes themself, each person had a clear passion for finding a cure for this condition. That passion was contagious and I was happy to catch it!

Joining doctors and Certified Diabetes Educators from Swedish’s Diabetes Education Center at a booth, I heard about patients’ challenges, from staying at a healthy weight to getting the right nutrition to checking their blood sugar. Facing a chronic disease like diabetes (which affects nearly every aspect of a person’s life) is truly heroic! As a health educator, I understand the risk factors for diabetes and how to treat it, but until you meet someone that deals with the finger pricks, test strips and insulin shots every day, it is difficult to grasp what living with diabetes is truly like.

What it also made me realize is that there is always more to learn about diabetes care and treatment. And many of these lessons can help those without diabetes! Learning how to stay healthy and practicing these skills does not have to be boring either. In fact, the Diabetes Education Center has a series of cooking classes where you can learn how to cook tasty healthy food (and eat it, too!) The interactive classes are usually held every few months with the next one coming up at Swedish/Cherry Hill on Tuesday, November 13th from 6-7:30 p.m. Frankly, I’m a poor cook but classes like these help remind me that being healthy can actually be fun. They are even hosting these classes at Swedish/Issaquah starting in 2013, too! Who’s coming with me?

Even as someone who works at a hospital, I find myself grabbing for that second treat more often than I should and a regular reminder of healthy habits is always welcome. Being at the Step Out walk was one of these reminders and it made me realize how strong those with chronic disease are. For those out there that deal with conditions like this every day, you are amazing.

Thanks for stepping out this weekend and reminding me why it is awesome to work with patients and families like you!

The Swedish team at Step Out: Walk to Fight Diabetes 2012

For this French/Italian girl that grew up on bagels and loaves of bread, it wasn’t easy to read the lab results telling me gluten was the source of all my problems (digestive anyway). Despite a degree in nutrition, I’m here to break the news that it’s far from easy, not just for me, but the unfortunate waiter, the distressed party hostess, or the sibling that doesn’t quite understand why you are no help in devouring the Oreos.

This post is for anyone with a new diagnosis, those just coming to terms with an old diagnosis, and those that think that gluten intolerance might be a possibility. It’s also for the friends and family of those affected by celiac disease or gluten intolerance, and for those that just want to learn more about it.

What’s the deal with wheat, gluten, and these allergies?

Gluten is a protein found in wheat, rye and barley. You can be allergic to wheat, which is different than being gluten-intolerant (a broader category of things to avoid), which is different from having celiac disease. Here’s a little about each.

Celiac Disease

• What it is: Not an allergy, but an autoimmune disorder that ....

Breakfast = Break the fast. As long as you aren’t participating in ‘FourthMeal’ (I’m hoping you don’t even know what this is), breakfast should be the first opportunity of the day for a healthy meal. Breakfast can be quick, easy, and good for you. You’ve heard before it’s the most important meal of the day (studies have shown improved cognitive function and maintenance of a healthy body weight), so here are some ideas to help you get off to a great start!

If you don’t have time in the morning…

 Ingredients:

• 2 cups water
• 1 cup quinoa
• ½ tsp cinnamon
• 1/8-1/4 tsp nutmeg
• 1 tablespoon honey
• ½ cup berries (blueberry, raspberry, blackberry or strawberry)
• 1 tablespoon hempseeds

Directions:
Place water, quinoa and spices in saucepan and stir gently. Turn heat to high until just bubbling, then cover and reduce to simmer for approximately 15 minutes. After cooking time is complete and water has been absorbed, remove lid and fluff lightly with a fork. Add honey, berries and hempseeds and stir gently to combine. May be enjoyed warm or cold. Serve over yogurt if desired.

Preparation Time: 25 minutes total
Yield: 4, 1 ¼ cup servings.

Original recipe by Tarynne L. Mingione, 2012.

Dr. Dan Labriola, naturopathic doctor for the Swedish Cancer Institute, shares his insights about certain green foods that have the ability to combat cancer.

It’s NOT a grain.

Not related to wheat at all, this nutrition superstar is related to Swiss chard and spinach. Does it really matter to argue about it? No – because typically it can substitute for any grain in a recipe.

This “new” (have you been living under a cheeseburger?) food comes from the Andes Mountains of South America. It is thought to have served as a source of sustained energy for the Incas, and one of the few staple crops that was grown at these altitudes.

It’s pronounced keen-wah

Nutritional highlights

• Complete protein – meaning that it contains the nine essential amino acids. Amino acids are those nitrogen containing building blocks that form proteins. Over 20 exist, however there are 9 that must be obtained from the diet (your body cannot make them, hence they are “essential”).
  
  So what is so exciting about this complete protein thing? Typically you need to seek various food groups throughout the day* in order to obtain all nine essential amino acids so your body can form complete proteins. However quinoa delivers all nine within a single bite! Not only is quinoa a complete protein, quinoa is relatively high in protein. One cup cooked provides approximately 8g of protein!
  
  *Side note - the notion that you must select complementary foods (beans and grains for example) within a single meal is inaccurate; rather you need to seek various complementary foods within a single day.
• Hypoallergenic – It doesn’t contain gluten, so it serves as a wonderful alternative for people sensitive to gluten or are gluten-intolerant. For a girl like me with a gluten-intolerant gut, this is great news!
• Headache and cardiovascular benefits:

Ingredients:

• 2 cups water
• 1 cup quinoa
• ½ tsp cinnamon
• 1/8-1/4 tsp nutmeg
• 1 tablespoon honey
• ½ cup berries (blueberry, raspberry, blackberry or strawberry)
• 1 tablespoon hempseeds

Directions: