Paulina Borsook (loris) Mon 13 May 13 13:05
(sorry to hear about greens going downhill! carry on !)
Darya Rose (daryarose) Mon 13 May 13 17:45
Gans, lol on "hack"! My dad (62) told me I should take it out as most people won't know what it means. I told him he needs to spend more time on the internet.
descend into a fractal hell of meta-truthiness (jmcarlin) Tue 14 May 13 18:30
The Mayo Clinic today tweeted a visual guide to health eating. It's not 100% what you've put in your book, Darya, but it's close: http://www.mayoclinic.com/health/healthy-meals/MY01655/
paralyzed by a question like that (debunix) Tue 14 May 13 19:15
That is beautifully done. I've been wanting to take some photos of healthier and unhealthier meals that I can use for an upcoming nutrition talk that will illustrate exactly the points I want to make--similar to that--but it's not easy to find the time, and the right (and wrong) foods to do it so clearly.
J. Eric Townsend (jet) Tue 14 May 13 20:00
Excellent work, both in content and visual design.
. (wickett) Tue 14 May 13 20:52
Very nice. Those heavy meals are effectively repellent and the healthier ones so pretty and savory.
jelly fish challenged (reet) Tue 14 May 13 21:52
Love those before and after sort of pics.
Darya Rose (daryarose) Wed 15 May 13 10:09
jmcarlin, I wish they didn't make healthy food look so unappetizing. For those who haven't seen it, here's my Foodist plate: http://summertomato.com/the-foodists-plate/
Celia Chapman (lark) Wed 15 May 13 14:40
Darya I know you talk about this in your book but I'd like to ask again, what's your advice for someone who knows what to do and wants to eat healthy but just can't seem to get started?
David Gans (tnf) Wed 15 May 13 17:42
Darya will be my guest on KPFA this evening, 8-9pm Pacific Time. 94.1 FM in the Bay Area, <http://www.kpfa.org> online. We'll take questions and comments from listeners at 510-848-4425
Paulina Borsook (loris) Wed 15 May 13 18:24
the good plates remind me a lot of the 'zone' model --- protein serving the size of yr fist, lots of veggies and some fruit
Dave (dsp2) Wed 15 May 13 19:58
I love the Foodist plate. Saw that the other day when you tweeted it. Makes it so simple. I'm also slowly going through your book. I really like the discussion on habits, picking your bright spots, and replacing some bad habits with better ones. Now I just need to put this in action (...and, ummm, finish the book....)
jelly fish challenged (reet) Wed 15 May 13 21:44
I listened, I think you were great on air! I also think LANGUAGE is very important, can you talk about that here?
David Gans (tnf) Wed 15 May 13 22:55
You can hear the KPFA interview here (until May 29): <http://www.kpfa.org/archive/id/91603> It's in the first hour.
Ari Davidow (ari) Thu 16 May 13 10:23
What has been most interesting to me as I work through the book (other than discovering yet another great kale recipe) is that talking about it has caused my wife and I to discover where our different dieting philosophies have, as one might expect, much in common. I see more veggies in our life, moving forward. We'll see how that works out.
Darya Rose (daryarose) Thu 16 May 13 10:32
lark, My first bit of advice is to keep a food journal, get a pedometer and get a digital scale that tracks your weight over time. You can't know what works until you have accurate data. The food journal will help you identify habits you do repeatedly and find ones that are easiest to upgrade. You can then go about finding alternatives and tackling them one step at a time. Try to get 10,000 steps a day as well.
Darya Rose (daryarose) Thu 16 May 13 10:33
dsp2, Luckily for you the rest of the book is about exactly that :)
Darya Rose (daryarose) Thu 16 May 13 10:43
reet, The language component is essential and often overlooked. There is something in psychology known as the "framing effect." This describes how humans can have completely different reactions to the exact same thing (food, TV shows, other people, etc.) depending on how it is described and introduced to them. For food this is important for several reasons. The majority of people (about 90%) consider "healthy" food to be a negative thing--they assume that something labeled healthy will taste worse and be less satisfying that something not labeled as healthy. This means they will enjoy it less and will likely overeat later. Remember: this isn't a property of the food itself, it's a property of how the food is described. For this reason it is far better to describe foods as "tasty" rather than "healthy." If you're someone who thinks healthy food is a good thing, it doesn't apply to you. However, it still applies to anyone you are talking to about food so you should still be careful with your language. I think those Mayo clinic food plate images are an excellent example. I think some folks (some of you?) think the healthy version looks good, but I guarantee you most Americans disagree and would prefer the "unhealthy" version. I fight this battle every day at Summer Tomato, and am extremely careful about the words I use to describe the foods I eat and advocate. I'm also very careful with the photos I choose, for the same reason. I'd love to hear your thoughts.
jelly fish challenged (reet) Thu 16 May 13 11:23
I also think we have to consider how we describe food to ourselves. Saying ' "I'm starving" sometrimes leads me to eating more than I need. Or describing more than a spoonful of anything as a "taste" can be a bit of denial n action.
descend into a fractal hell of meta-truthiness (jmcarlin) Thu 16 May 13 22:37
One way I think that the consuming partner can help a cooking spouse/partner is by framing things the right way. "I especially thought the (healthy) vegetables were very tasty" would encourage more vegetables. Also, some people can turn on a dime, but I think for most people framing improvements as tiny steps would be most helpful. Rather than fussing about the drastic change that really would be good, taking a very tiny step at a time would build a habit of success and forward motion.
Gail Williams (gail) Fri 17 May 13 10:42
I was at a dinner party recently that featured a wonderful Belgian specialty that could be a bridge into fresh vegetable flavors for potato eaters. It's a dish called Stoemp, pronounced somewhere between stomp and stump. Essentially, you boil and mash some very nice potatoes, then either saute or steam assorted veggies such as leeks, garlic, carrots, brussel sprouts and peas. These veggies are lightly crushed while mixing into the stoemp. The impression is of mashed potato with small lumps and chucks of delicious (often slightly browned) vegetables in it. Most of the internet recipes you will find include heavy cream and butter, which is just not needed. You can go with a little olive oil instead. If you have some white veggies like onions and cauliflower in the mix, it looks more like mashed potato but packs a lot of vegetable variety. You can vary the potato percentage as needed. You can use a pinch of nutmeg, or shift to another spice or herb. I seldom eat potato at all, but hearing about "meat and potatoes" eaters who also love stoemp, and seeing somebody who never touches brussels sprouts happily consume a serving because of this context, I thought this dish gently introduces flavors that were previously rejected, either by kids or adults. I'd be curious what you think of such a compromise, for those who do not think green food looks delicious.
Cliff Dweller (robinsline) Fri 17 May 13 10:45
I use almost exclusively whole wheat or farro pastas and brown rice. Am I kidding myself about the nutritional value of this?
paralyzed by a question like that (debunix) Sat 18 May 13 12:09
I struggle with this issue quite a bit, as a dedicated baker who has milled my own wheat for 30 years. I know that my baked goods made with whole wheat flour really do have the whole wheat, but also am coming to realize that part of the problem with baked goods and pastas is not just the refined flours and excessive sugars and fillers of most commercial goods, but the ease-of-eating. It's easier to eat wheat turned into bread than as cooked wheat berries, and even if it is nothing but fresh milled whole wheat flour, water, yeast and salt, my body processes bread (or pasta) differently than wheat berries. I am sure there is more nutritional value in the whole grain flour version, especially when I'm in control of all the ingredients by making it myself, but still, I try not to kid myself about the healthiness of my baked goods vs a vegetables or fruit.
David Gans (tnf) Sat 18 May 13 12:12
You're following Michael Pollan's rule: it's okay to eat as much [junk food] as you like as long as you make it yourself.
paralyzed by a question like that (debunix) Sat 18 May 13 12:28
Well, it's really not, when I eat too many cookies because they're quicker to grab and eat without making my fingers too messy to keyboard, and the fruit and carrots go home in the lunch untouched. For me, the 'as long as you make it yourself' is not sufficient barrier to excessive consumption. I am reasonably quick and efficient at turning serious quantities of butter and sugar and eggs and that fresh-milled flour into really tasty treats.
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