I scream, you scream. We all scream for ice cream.
Okay, summer season has officially arrived. Even here in Chicago where we have experienced the coldest spring in my memory. So, let’s talk about ice cream.
Ice cream was one of the highlights of my childhood summers and I can’t deny still feeling attracted to it at this time of year.
A waffle cone can double the calories in your ice cream treat.
For the most part, ice cream is empty calories, but with a little foresight, you can still enjoy some without getting into trouble. Just don’t overdo it. Continue reading
Ham is the traditional Easter main course, unless you’re going to an Easter buffet with your family and have miles of different foods to choose from.
Beware the salt in Easter ham
So how many calories are in that ham, or how much can you eat without ruining your calorie count on Easter? And what about the salt? Ham and salt go together because salt is used to cure and preserve ham.
Here are some differing estimates that may help you with that ham dinner. Myfitnesspal.com puts a three-ounce serving of honey baked ham, spiral cut, at a very manageable 150 calories. Three ounces is a small amount, less than a quarter of a pound, however. The quarter pounder works for McDonald’s. Maybe it can work for you, too.
But then the salt kicks in. That three-ounce portion has 960 mg of salt, or 320 mg an ounce. We need around 2000 milligrams a day and medical experts say that many of us should cut it to 1500.
Another site good on calorie matters, SparkRecipes.com, puts 5.33 ounces of ham, presumably made without the honey this time, at 337 calories but with a sodium level of 2,273.4 mg. Experts recommend that adults consume below 1500 mg of salt per day.
Maybe the idea is that Easter only comes around once a year. Enjoy some ham and be done with it. Just don’t overdo it, particularly in view of the sodium content.
I think the old saw, “All things in moderation” comes into play here. You can enjoy some ham on Easter as long as you don’t make a pig of yourself.
There are some excellent insights here on the eating aspects of living a long and healthy life.
Biochemist Valter Longo has devoted decades to discovering connections between nutrition and successful aging. He runs the Longevity Institute at the USC Leonard Davis School of Gerontology, where the focus is on extending healthy life spans and finding ways to prevent and treat conditions like cancer and cardiovascular disease that growing older makes us more susceptible to developing. Longo is also a professor of biological science at the USC Dornsife College of Letters, Arts and Sciences.
Armed with results from the lab — including clinical trials showing that cycles of a five-day fasting-mimicking diet can reduce risk factors for many life-threatening diseases — Longo is calling for change in the kitchen. In this Q&A, he reveals the role that food can play in keeping us youthful and tackles some common misconceptions related to how, what and when we should eat.
How important is food to our health and aging?
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It can almost seem like something for nothing to eat foods that have no calories. Remember, reducing your calorie intake by just 100 each day can cut your risk of developing Type-2 diabetes, reduce your risk of heart disease and ease joint pain.
These zero calorie foods actually burn more calories than they contain.
Filed under aging, calories
When researchers at the University of South Florida asked volunteers about calorie intake, they got some fascinating results.
“We studied the link between how a food feels in your mouth and the amount we eat, the types of food we choose, and how many calories we think we are consuming,” wrote study authors Dipayan Biswas and Courtney Szocs, both from the University of South Florida, and others, HealthDay reported.
The folks in the study who had been asked about calorie count chose the crunchy brownies over the smooth. On the other hand, the majority of the non diet-conscious individuals went for the smooth ones.
“Understanding how the texture of food can influence calorie perceptions, food choice, and consumption amount can help nudge consumers towards making healthier choices,” the researchers concluded. Continue reading