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    Archive for the ‘bread’ Category

    You Ask, I Answer: Weeding Out Wheat Ingredients

    ucm161772Can you explain the different types of whole wheat?

    I know you are supposed to look for the word “whole” as the first ingredient in a bread, but what if you have choices like stone ground whole wheat or whole white wheat?

    Which is better?

    — Jill Twist
    (Location Unknown)

    You are absolutely right that the main thing to look for when purchasing breads is “whole wheat” (or a whole non-wheat flour) as the first ingredient.

    As you point out, though, other factors come into play that can confuse you and millions of other consumers.  Let’s run through some common wheat-based ingredients and what they mean from a nutrition standpoint.  Although your question specifically refers to whole wheat varieties, I am going to throw in a little bit of information about “healthy-sounding” non-whole wheat ingredients.

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    You Ask, I Answer: Bread Without Added Junk?

    I’ve been thinking about baking my own whole wheat bread instead of buying chemicals at the store.  I was so disappointed to see how much crap is in Sara Lee breads.

    Ideally, is homemade bread better than commercial ones?

    — Jason Kehl
    Via Twitter

    Is homemade bread a healthier or more nutritious option?  It depends on a variety of factors.

    Are you using organic or conventional flour to bake your bread?  Refined or whole grain?  How much salt are you adding?

    While it is true that a lot of commercial breads are the end result of ingredient lists littered with soybean oil, high fructose corn syrup, and added coloring, that is not always the case.

    Here are bread companies I like because of their simple approach.  I have linked to their websites so you can see retail information or order their products online.  Please note that this is not a definitive list.  I am sure there are many small, local bakeries that provide breads with the same characteristics as the ones listed below.

    Also, this list is updated as I find new bread brands worthy of this post!

    • Dave’s Killer Bread (added August 21, 2010): Although the sugar content is a little high, it has many redeeming qualities that still make it a standout.  The spelt variety offers the least amount of sugar, by the way.
    • Food For Life: These breads are made from sprouted grains, which makes their minerals more bioavailable.  Bonus: 0 grams of sugar.
    • Manna Organics: “Manna bread” is a high-fiber, sprouted grain bread free of added sodium, added sugar, and yeast.  I often enjoy a thick slice topped with almond butter in the morning.
    • Silver Hills (added August 21, 2010): Sprouted-grain breads, minimal amounts of added sugar (a mere gram per slice), and wonderful texture.  Wonderful sandwich bread.
    • Vermont Bread Company: Their whole wheat bread has a lovely ingredient list
    • When Pigs Fly: Delicious and mega wholesome!

    If your local supermarkets and food stores do not carry any of these brands, look for breads with the following characteristics.  The more of these bullet points they offer, the better!

    • Whole grain flour to be the first ingredient
    • Whole grain flour to be the only flour throughout the entire ingredient list
    • Whole grain flours that are organic
    • No more than 2 grams of sugar per slice
    • At least 3 grams of fiber per slice
    • No more than 200 milligrams of sodium per slice
    • A simple ingredient list (ie: Whole wheat flour, water, salt, yeast, honey)
    • For maximum mineral absorption, look for sprouted grains

    If you choose to go ahead and make your own bread at home, keep these parameters in mind.

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    You Ask, I Answer: Sugar & Weight Gain

    LogoBodyWise

    I’ve heard from many magazines and articles that glucose-fructose could lead to weight gain.

    Dempster’s BodyWise bread has glucose-fructose/sugar listed in their ingredient, but has only 1 gram of sugar per serving.

    Could eating this bread lead me to weight gain?

    — Yuki Izawa
    (Location Unknown)

    This is a case where context is crucial.

    In case there is any confusion, by the way, table sugar (sucrose) is made from a combination of glucose and fructose.  This is actually the first time I have ever seen an ingredient list that identifies sucrose this way.

    As far as sugar causing weight gain — my answer is always “yes and no”.

    On the one hand, there is nothing intrinsic in sugar that causes weight gain.

    The issue with sugar is twofold:

    1. Sugar is pure, fiberless carbohydrate.  Consequently, we can easily consume hundreds of calories of it without feeling satiated.
    2. The United States consumes extraordinarily high amounts of added sugar on a daily basis — an average of 360 calories’ worth, per person, per day!

    To further expand on point number one, consider the fact that it takes four or five oranges to produce your average 8-ounce glass of orange juice, which you can down in seconds and not feel too satiated by.

    Imagine, however, eating five whole oranges in one sitting.  The additional fiber would make most people feel pretty full after just two or three!

    With that in mind, a slice of bread that contains a mere gram of added sugar (one-quarter teaspoon, or four calories) is absolutely not worth worrying about.

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    Numbers Game: When ‘Refined’ Isn’t a Compliment

    White-Bread____ percent of bread products available at public school cafeterias across the country are of the refined “white flour” variety, offering negligible amounts of fiber and fewer nutrients than whole grain types.

    (Source: United States Department of Agriculture School Nutrition Dietary Assessment Study)

    a) 58
    b) 95
    c) 79
    d) 82

    Leave your guess in the “comments” section and come back on Monday for the answer.

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    You Ask, I Answer: Toasted Bread

    toaster_on_saleThe answer is probably no, but I’ve never heard the question asked. Does toasting bread change its nutritional value?

    — Corey Clark
    (Location withheld)

    While not too significant, the nutritional composition of toasted bread is slightly different from untoasted bread’s in the following ways:

    • Toasting bread lowers its glycemic index (the degree to which it can spike blood sugar).  This is more pronounced in breads made with white flour.
    • Toasting lowers the levels of two B vitamins (thiamin and folic acid) and the amino acid lysine.  The longer the bread is toasted, the greater the loss of these nutrients.  Since these nutrients are abundantly consumed in the standard U.S. diet — and bread has very low levels of lysine anyway — their slight loss via toasting is not worth worrying about.

    The biggest misconception I have heard about toasted bread is that it contain less calories than untoasted bread.  Untrue!

    However, a slice of toast requires more chewing than an untoasted slice, which helps trigger satiety faster (thereby helping you achieve a feeling of full with a lower amount of calories).

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    You Ask, I Answer: Enriched Whole Grain Bread?

    dsc00448I love this Costco whole grain loaf [I took a photo of the ingredient label for you to see] but have questions regarding some of the ingredients that go into it, namely the thiamine mononitrate, the riboflavin and the ferrous sulfate.

    I know that they can be described as dietary supplements but I am an avid whole grains baker myself and never add any of that to my breads.

    Two questions: Should I?   Do these nutrients double as dough conditioners and could it the reason Costco is using them?

    — “MC”
    Via e-mail

    Guess what?  Contrary to what Costco wants you to think, that loaf is not 100% whole grain.

    Notice the first ingredient?  Unbleached flour?  That’s refined white flour.

    Sure, whole wheat flour is the fourth ingredient, so this bread contains some whole grains, but it is not an entirely whole grain bread.  If you seek 100% whole grain products, look for whole grain flours as the first (and only) ingredient.

    In the United States, per the National Enrichment Act of 1942, all refined grain products MUST be enriched with niacin, thiamin, riboflavin and iron.

    Folate is a fortified nutrient and was not legally required to be added to refined grains until 1998.

    Remember, enrichment refers to putting nutrients lost during processing back into a food, while fortification entails tacking on nutrients not naturally found in a given food.

    When a bread is 100% whole grain (meaning ONLY whole grain flours are used), it is not enriched.

    These nutrients do not double as dough conditioners; they are there because it’s the law!

    By the way, this would only be considered false advertising if the loaf was sold under the guise of being “100% whole grain.”  It is TECHNICALLY a whole grain loaf since it DOES contain whole grains.

    Trust me, manufacturers know this.  They also know the words “whole grain” help boost sales.

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    Eating Out? Don’t Wrap It Up!

    Wraps and sandwich bread happily co-exist in many food establishments across the United States.

    I, however, consider them two very different creatures.

    If you’re eating out and in the mood for a handful of ingredients contained within a bread product, you are better off selecting sliced bread (preferably 100% whole grain).

    Although you can find healthy — and calorically-reasonable — wraps at your local supermarket, you need to tread more carefully with restaurants.

    Many establishments use wraps that double the calories — and sodium — found in two slices of bread.

    Additionally, since large wraps offer more surface area in which to spread condiments, dressings, and sauces, caloric values are often driven up further.

    PS: At Chipotle and Qdoba, ask for your burrito in a bowl (rather than a tortilla) and instantly save 290 (Chipotle) or 330 (Qdoba) calories!

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    You Ask, I Answer: Stoneground Wheat

    I have seen a few breads labeled as “100% stoneground wheat.”

    Does that have any nutritional implications?

    Is it similar to a whole wheat bread?

    — Mariana (last name withheld)
    (city withheld), NJ

    The literal way to produce stoneground flour is to grind it solely in stone mills (rather than conventional roller mills.)

    Most conventional breads sold at supermarkets (which I assume are the ones you are asking about), however, use the term as a healthy-sounding catchphrase in an attempt to confuse consumers who are looking for healthier breads.

    The main problem here is that the Food & Drug Administration has not drafted a legal definition of “stoneground.” It can basically mean whatever food companies want it to mean!

    This is very much akin to the lack of definition of the term “natural ingredients,” which permitted 7-Up to launch a “made with all natural ingredients” campaign a few years back.

    Most major bread companies can get away with labeling their breads as “stone ground” if the flour has gone through a stone mill just one time.

    This is all irelevant, though. White flour has the same nutritional profile regardless of the type of mill it is processed in.

    The most important thing to look for when purchasing bread is that the first ingredient is a WHOLE flour.

    Any word other than whole — such as “stoneground”, “unbleached”, or “enriched” — means the main ingredient is white flour with virtually no fiber.

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    You Ask, I Answer: Baguette Portion Sizes

    Do you know what a 2 ounce slice of baguette looks like?

    Panera Bread Company lists its whole-grain, artisan baguette at 130 calories for 2 ounces.

    Not carrying my kitchen scale around town with me makes this less helpful than they might imagine.

    — Elizabeth (last name withheld)
    (City unknown), MI

    I love this question, because it shows just how hard it can be to estimate portion sizes when they don’t match our standard frame of reference (in this case, that would be sliced bread.)

    The best way to gauge baguette portion sizes is by keeping in mind that your average whole baguette clocks in at somewhere between 8 and 9 ounces.

    So, simply eyeball your baguette portion.

    If it would take approximately four identical pieces to make a whole baguette, then you have roughly two ounces in front of you.

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    You Ask, I Answer: Baguette Portion Sizes

    Do you know what a 2 ounce slice of baguette looks like?

    Panera Bread Company lists its whole-grain, artisan baguette at 130 calories for 2 ounces.

    Not carrying my kitchen scale around town with me makes this less helpful than they might imagine.

    — Elizabeth (last name withheld)
    (City unknown), MI

    I love this question, because it shows just how hard it can be to estimate portion sizes when they don’t match our standard frame of reference (in this case, that would be sliced bread.)

    The best way to gauge baguette portion sizes is by keeping in mind that your average whole baguette clocks in at somewhere between 8 and 9 ounces.

    So, simply eyeball your baguette portion.

    If it would take approximately four identical pieces to make a whole baguette, then you have roughly two ounces in front of you.

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    In The (80’s) News: Wonder Bread

    I came across a fascinating article from the November 25, 1984 issue of The Washington Post Magazine this weekend.

    The title: How Wonder Bread Survived the Whole-Grain Revolution.

    The article mentions how that fluffy white thing almost ceased to exist in 1980 after sales plummeted as a result of the “whole grain trendiness” in the 1970s (nutrition, like fashion, is all about repeating cycles) and the emergence of artisan breads that cast white bread in the most boring of lights.

    In the author’s opinion, “no matter how much stone-ground whole grain bread a person eats, nothing compares to a slice of gummy white bread oozing peanut butter and dripping jelly.”

    Meanwhile, the Wheat Industry council published the results of a most interesting study in the early ’80s which concluded that the two types of “regular white bread users… are ‘Overweight Snackers’ and ‘Unconcerned Food Lovers’… who tend to have average to low incomes, snack between meals, miss meals, eat at hamburger joints, let their children eat sweets and candy, don’t worry too much about sugar, salt or cholesterol, don’t worry much about exercise, and believe a person can lose weight without eating less.”

    And if you think deception in food advertising is a new thing, think again.

    In 1971, the Federal Trade Commission accused Wonder Bread of making false nutritional claims in a TV advertisement that credited the product with helping children grow to “90 percent of adult height”.

    Ten years later, Wonder Bread was in hot water again, this time for a TV ad with the slogan “nutrition whole wheat can’t be beat.” False advertising, much?

    The company quickly made amends by changing the tagline to “With Wonder in a balanced diet, good nutrition doesn’t have to be whole wheat.”

    Desperate times call for desperate measures, I suppose.

    We end with this “prediction” from Wonder Bread truck driver Vito Mazzoli: “People are worried about calories and carbohydrates, breads with no preservatives. More people are going to natural breads. People’s eating habits are changing. By the year 2000, you’re gonna see a whole different market.”

    He is partially right. Wonder Bread’s parent company (Interstate Bakeries) declared bankruptcy in 2004 and quickly 100% whole wheat loaves to its line.

    Although today’s market may have more variety, deceptive sales tactics — particularly with non whole grain breads advertised as such — unfortunately still abound.

    I think Mr. Mazzoli would be more surprised to learn that from 1984 to 2008 the obesity rate in the United States doubled…

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    Perfect Pickings: Sliced Bread

    You would think something as simple as nutritious bread would be easy to pick out.

    Guess again.

    The sliced bread market brings in approximately $18 billion a year, meaning consumers must sort through a maze of brands, health claims, and expensive marketing campaigns.

    Alas, Perfect Pickings is here to save the day!

    As far as calories are concerned, commercial sliced breads range anywhere from 60 to 120 calories per serving.

    These figures mainly depend on the thickness and weight of a particular brand’s slices.

    Some clock in at 1 ounce, while another weigh in at an ounce and a half. Some lower-calorie “light breads”, though, constitute a single serving as two slices.

    Most standard commercial breads, though, are very similar when compared ounce to ounce.

    Don’t focus too much on calories — the differences aren’t that significant, and there are more important values to consider.

    Sodium amounts are also fairly consistent across the board, ranging from 120 to 190 milligrams per slice (unless you specifically buy low-sodium varieties or sprouted grain breads, which contain no sodium).

    Fiber is the main figure to be on the lookout for. Aim for at least 3 grams of fiber per serving.

    Don’t be fooled by varieties consisting of 9, 12, or 15 grains. It is very possible all 15 grains are refined and stripped of their fiber.

    You must check the nutrition facts and ingredient list to ensure you are getting a whole grain product.

    If “whole wheat flour” is not the first ingredient and each slice provides less than 3 grams of fiber, you are eating white bread (you can thank the addition of molasses for that brown color) with seeds sprinkled on top.

    If you see “enriched wheat flour” as the first ingredient, you are not buying whole grain bread. “Enriched wheat flour” is a nice way of saying “white, fiberless flour.”

    Keep in mind that Although pure rye bread – popular in Scandinavia – is a whole grain food, the overwhelming majority of rye breads in the United States contain a significant amount of white flour.

    Another tricky tidbit – careful with low-calorie “light” breads.

    Many boast a fiber content of 5 or 6 grams per serving, but this is mainly due to the addition of cellulose or soy fiber.

    Although they operate like insoluble fiber (by helping everything move quickly and smoothly through the digestive system), they do not provide the same health benefits as fiber derived from whole grains.

    I recommend avoiding varieties containing high-fructose corn syrup (bread requires a pinch of sugar to soften texture, but HFCS skeeves me out).

    Mission: (Semi) Impossible!

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    Who Greenlighted This?

    A few hours ago I spotted an advertisement for Arnold’s new Double Protein Hearty Multigrain bread in my gym’s locker room, of all places.

    “12 grams of protein!” the ad boasted.

    The little asterisk attached to the word protein directs you to fairly tiny print explaining that 12 grams are found in two slices.

    Very well, then.

    So this new bread offers 110 calories, 200 milligrams of sodium, 3 grams of fiber, and 6 grams of protein per slice.

    Oddly enough, Arnold’s website erroneously attributes 6 grams of fiber to each slice — oops!

    I’m not sure where this “double protein” terminology is coming from, seeing as how Arnold’s Health Nut whole grain bread contains 110 calories, 190 milligrams of sodium, 2 grams of fiber, and 5 grams of protein per slice.

    I really wonder if there was consumer demand for a bread with an extra gram of protein, especially considering that the average adult in the United States consumes approximately 200% of his/her daily protein requirement.

    No one is deficient or needs more in their diet.

    I’m not necessarily dissuading anyone from picking this up at the grocery store; I just don’t see a reason to.

    The ingredient list reveals two interesting things: the extra protein comes from rice (not the highest quality) and high fructose corn syrup is the fourth ingredient (following whole wheat flour, water, and wheat gluten).

    So here’s a suggestion for the Arnold bread execs — how about some corn syrup-free bread?

    Or, if you want to do your part in helping people achieve their health goals, take a stab at a slightly higher fiber bread.

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    ADA Conference: A Golden Welcome

    Upon first entering the expo at the 2007 American Dietetic Association’s Food & Nutrition Conference and Expo, my eyes were immediately drawn to the golden arches shining brightly in the center of the 300,000 square foot room.

    The McDonald’s booth was an interesting one. I’m not sure they were aware that this was a nutrition, rather than environmental, conference. Their main two selling points were their sustainable farming practices and the fact that “many of their pre-cut apple slices” come from local farms.

    Keep in mind that having sustainable farming practices does not make a company one whose farming is sustainable (in the same way that eating one vegetable a day does not make one a vegetarian).

    And while the fact that many of their apple slices are local, their booth was missing the point. People don’t go to McDonald’s for apple slices. They mainly go for two things — beef and fries. So, why not look into organic meats, or at least local and organic potatoes, if they are trying to wave the “we’re green” flag (especially since livestock puts a tremendous stain on our environment)?

    Besides, when was the last time you saw McDonald’s advertising their apple slices to the average consumer?

    In my opinion, Mickey D’s was ignoring the obese pink elephant in the room — the food they offer.

    A fast-food establishment is never going to be “healthy”. In fact, I don’t think that should be their ultimate goal.

    Hey, I’ll be the first to admit — their fries are delicious and I like to have them once every two or three months.

    That being said, it’s frustrating not seeing McDonald’s make the kind of changes that could truly have positive nutritional consequences.

    For instance, make all hamburgers with whole wheat buns and all breakfast sandwiches with whole grain English muffins. People aren’t going to tell the difference because no one goes to McDonald’s for the “delicious bread” — people care about what’s in between those two buns.

    It wouldn’ t hurt anyone to get an extra six grams of fiber with whatever hamburger they eat.

    Also, why not relaunch their veggie burger, although this time with a non-meat patty that actually tastes good? When that mess came out in 2002, I was sorely disappointed. The patty was limp, flavorless, and drowned in all sorts of sauce. No wonder it didn’t “perform well in selected markets.”

    Anyone who has had a Boca burger can attest to the fact that it resembles the taste and texture of meat. So, why not partner up with Boca — or try to emulate their patties — and see what happens, company of the Golden Arches?

    Again, don’t get me wrong. McDonald’s should not try to disguise the fact that they are a fast-food joint specializing in burgers and fries. However, I can’t help but believe many of their attempts at healthy offerings were shoddy, advertised poorly, and done simply to undo years of public scrutiny.

    Although I can’t discredit their attempts at working with local farmers, there’s bigger fish to fry, er, bake.

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    Speaking With…: Lisa Young

    Dr. Lisa R. Young, RD, CDN, is a world renowned portion size expert.

    After graduating with a bachelor’s degree in Economics and Health Care Administration from the University of Pennsylvania’s Wharton School of Business, she received her doctorate and master’s degrees in nutrition from New York University, where she has served as adjunct professor for 15 years.

    Her doctorate thesis focused on the link between increased portion sizes and rising obesity rates in the United States, and eventually led to the publishing of her first book, The Portion Teller: The No-Diet Reality Guide to Eating, Cheating, and Losing Weight Permanently.

    Over the past few years, Dr. Young has been featured on The Today Show, CNN, MSNBC, ABC World News Tonight, and several magazines, including O, Good Housekeeping, Forbes, Shape, Allure, Newsweek, and Elle.

    Her clips, appearances, and research papers can be viewed at her website The Portion Teller.

    I was fortunate enough to talk to her one on one about the United States’ increasing portion distortion problem.

    Your research clearly demonstrates a correlation between larger portion sizes and an increase in obesity, and there are studies showing that the more food we are provided, the more we consume. Does this mean our bodies are not efficient hunger self-regulators?

    Large portions have contributed to growing obesity rates because they contain more calories than small portions.

    I think the problem is that because we are surrounded by large food portions at cheap prices which encourage us to “eat more,”– whether at fast-food places, movie theaters, bakeries, delis we have lost our ability to regulate how hungry we are.

    Unfortunately, we eat with our “eyes” and when we see big portions of food around, even if we don’t even like the taste, we tend to eat it. And then, instead of feeling “comfortably full,” we end up feeling “stuffed.”

    Everyone knows a Big Mac and large fries add up to caloric overload. However, are there “healthy sounding/looking” or “harmless” foods people eat large quantities of, unaware of the high number of calories they are taking in?

    The vitamin enhanced waters and the gumballs and gummy bears sold as “multivitamins” for kids!

    People often like to rationalize why they eat something and when they see that they are getting a food marketed as a vitamin or enhanced with vitamins they think it is health food and they completely overlook the fact that the foods contain any calories.

    I counsel clients who would never drink soda but they are big fans of vitamin enhanced waters (until, of course, I tell them to read the labels!) Another healthy sounding beverage which people think is not too caloric is the jumbo fruit smoothies. While they do contain some fruit, they are also loaded with sugar and calories.

    Rule of thumb: we are better off “chewing” our calories than “slurping” them.

    Are there specific places, events, or times where we are most prone to portion distortion?

    Two of the biggest offenders would be the fast-food places ad the movie theaters. When McDonald’s first opened, a soda was seven ounces; today it is 32 ounces.

    And a bucket of popcorn is so big these days that it is large enough to feed an entire row. Also, the large popcorn at the movie theater is a better value so consumers are encouraged to “supersize”.

    Baked goods such as muffins and bagels have also blown up in size; a typical muffin at a deli is equivalent to 6-cups of cereal and a bagel is equivalent to 5 bread slices. People have no problem grabbing a muffin or bagel on their way to work but would think twice before consuming 5 slices of bread in one sitting.

    Many times when people hear the words “portion control”, they incorrectly envision a lunch of two lettuce leaves, three tomato slices, and one jumbo shrimp. What are some tips you would suggest for people who are looking to lose weight but need to see a lot of food on their plate?

    It is okay to eat large portions of certain foods as long as these foods are healthy and not loaded with too many calories. In fact, filling up on low-calorie healthy foods often helps people stick to a weight-loss program so they don’t feel deprived.

    Some examples would be to eat fresh fruit such as berries and melons which contain a high water content. Starting a meal with a healthy low-fat salad with a large assortment of veggies (watch the dressing, of course) and including cooked veggies such as broccoli and asparagus with your dinner adds volume to your food. An added bonus is that fruits and vegetables are also rich in vitamins and minerals.

    Finally, a great snack for “volume lovers” is air popped popcorn.

    Do you find it strange and frustrating that restaurants and fast food chains selling smaller entrees and desserts specifically label these as exclusively for “children under 12”? Why not call this part of the menu “for the portion conscious” and make it more acceptable for adults to order from it?

    I do indeed. And I completely agree with you. It would be a huge step in the right direction if portion-conscious adults were able to order these foods as well.

    Throughout your years of research, what are two or three statistics that still stand out as truly surprising or shocking?

    I found it truly shocking just how much portions have grown. Fast-food portions are two to five times larger than they were when they were first introduced.

    While I mentioned the McDonald’s soda example above, it is truly shocking that 7-Eleven markets a “Big Gulp” containing 64 oz of soda—a half gallon!—with nearly 800 calories and 50 teaspoons of sugar! The company first opened with the 16 oz size.

    What is even more shocking is that cup holders found in cars have also become larger to accommodate these drinks.

    Also, while a fast-food hamburger used to contain only 1.5 oz of meat, today they often contain 8 or even 12 oz of meat in one sandwich. Consider Hardee’s Monster Thickburger which contains 2/3 of a pound of meat (12 oz) along with several cheese and bacon slices, special sauce, and white bread. No wonder it contains 1400 calories.

    Some of these jumbo foods contain enough calories for an entire day.

    You were featured in “SuperSize Me!“, which resulted in consumers becoming more aware of the outrageous sizes offered at many fast food establishments. Have there been positive changes in this realm?

    With the focus on increasing obesity rates in both adults and children, we would hope that food companies would scale back on portions. However, according to my most recent research on portion sizes at large fast-food chains, published in the Journal of Public Health Policy, portions are not getting any smaller.

    In fact, in many cases, they are getting bigger. Just last year, Burger King introduced BK Stacker sandwiches in four sizes: Single, Double, Triple, and Quad. The Quad size has four beef patties, weighs over 11 oz, and contains 1000 calories.

    The largest fast-food companies are also involved in sleight of name. Last year, Wendy’s, for example, discontinued the terms “Biggie” and “Great Biggie” to describe its French fries and soda. However, the former “Biggie” soda is now called “Medium,” and the company introduced a new larger size called “Large.”

    While McDonald’s discontinued the “Supersize” soda in 2004, it is now marketing a new soda called “Hugo,” the exact same volume and calorie content as the discontinued “Supersize.” And, unfortunately, we eat more when large portions end up on our plates.

    Dr. Young is a top of the line, sought-after private practitioner in New York City who is “available for individual counseling sessions on a wide variety of nutrition-related issues including obesity and weight control, disease prevention, wellness, hyperlipidemia, hypertension, diabetes, osteoporosis, eating disorders, gastrointestinal disorders, pregnancy, lactation, menopause, and vegetarianism.”

    If interested, you may contact her at 212-560-2565 or: lisa.young@portionteller.com

    Thanks again to Dr. Young for offering her time and knowledge!

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