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Half And Half,Cream, Or Milk – What’s In Your Coffee – And What’s The Difference?

January 26, 2012 By Penny Klatell, PhD, RN Leave a Comment

Here’s what they have in common:  they’re all made from cow’s milk but with different percentages of butterfat.  Cream is the fat that naturally rises to the top of whole milk.

Heavy cream or heavy whipping cream (36-40% butterfat) doubles in volume and holds peaks when it’s whipped. It’s used for filling or decorating pies, pastries, and other desserts.

A lighter form of whipping cream (32% fat) and heavy cream (40% fat) are both good for toppings.

Half and half is light cream (10-18% butterfat) that’s made by separately pasteurizing milk and cream and then homogenizing equal parts together so they don’t separate. The best use for half and half is in beverages like coffee.  It doesn’t whip, it’s not great to use alone, and is not a good substitute for cream in recipes.

In case you spot these on menus or in the market: Clotted or Devonshire cream (55-60% fat) doesn’t need to be whipped. Usually imported, the thick, yellowish cream is made by heating unpasteurized milk until the cream sits on top, then cooling the milk and skimming off the cream.

Crème Fraiche (30% fat) is a thick and smooth heavy cream with a nutty, slightly sour taste.  Used as topping for fruit or pies, it’s made by culturing pasteurized cream with special bacteria.

The difference between whole milk, 2%, 1%, and skim milk has to do with the amount of fat.  Whole milk contains 3.25% butterfat.

How To Buy

Expiration dates are on the carton or bottle found in the refrigerated milk section.  Abide by the expiration date and store up to 10 days in the refrigerator. In terms of health, they all have dairy benefits (calcium, protein, vitamin D) but cream and full fat milk should be used sparingly because of high fat content.

Milk And Cream Nutrition

All information is for a one cup (8 ounce) serving.  For the creams, calorie counts are also given for a tablespoon measure for anyone who puts more like a tablespoon rather than a cup of cream in their coffee.

  • Heavy (also whipping) cream:   821 calories; 88.06g fat; 6.64g carbs; 4.88g protein (1tbsp=51 calories)
  • Coffee (table) cream also called light cream:  468 calories; 46.34g fat; 8.78g carbs; 6.48g protein (1 tbsp=29 calories)
  • Half & Half:  315 calories; 27.83g fat; 10.41g carbs; 7.16g protein (1tbsp=20 calories)
  • Whole milk:  146 calories; 7.93g fat; 11.03g carbs; 7.86g protein (1tbsp=9 calories)
  • 2% milk:  122 calories; 4.81g fat; 11.42g carbs; 8.05g fat
  • 1% milk:  102 calories; 2.37g fat; 12.18g carbs; 8.22g protein
  • Non-fat/skim milk:  85.8 calories; 0.4g fat; 11.9g carbs; 8.4g protein
  • Chocolate milk (whole):  208 calories; 8.48g fat; 25.85g carbs; 7.92g protein
  • Chocolate milk (lowfat):  158 calories; 2.5g fat; 26.1g carbs; 8.1g protein

 

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Eating on the Job, Manage Your Weight, Shopping, Cooking, Baking, Snacking, Noshing, Tasting Tagged With: 1% milk, 2% milk, calorie tips, calories in milk, cream, food facts, half & half, healthy eating, milk, milkfat, nonfat, weight management strategies

Fried Food By Any Other Name

January 24, 2012 By Penny Klatell, PhD, RN Leave a Comment

French fries. 

Fried clams. 

Corn dogs. 

Fried dough.

Do you remember when you could eat all of these and still feel great?  Do you remember when you could eat all of these and not gain weight or have it show in all kinds of places you wish it didn’t?

A Staple Of The Standard Western Diet

Fried, fatty food has become a staple of the standard Western diet.

Don’t you see potato chips, French fries, fried chicken, fried mozzarella and fish sticks just about everywhere you turn?  FYI:  in terms of calories – fat, of any kind, has 9 calories per gram compared to protein and carbs at 4 calories per gram.

What Does “Fried” (Food) Mean?

Frying – or cooking food in hot fat over moderate heat –includes sautéing, stir-frying, pan-frying, and deep-fat frying. Sautéing uses the least amount of oil and the oil doesn’t cover the food as it’s being cooked.  Deep-fat frying uses the most oil and the food is submerged as it’s cooked.

Frying is actually called a dry cooking method because it’s done without water. Because of the high temperature and the high heat conduction of oil, food cooks very quickly.

When done properly, deep-frying shouldn’t make food really greasy because the hot oil heats up the moisture inside the food making the food steam from the inside out. If the oil is hot enough and the food isn’t in the oil for too long the oil that penetrates stays around the outer surface of the food and keeps the food’s moisture inside. But, if the food is cooked in the oil for too long, a lot of water is lost and the oil begins to penetrate the food.

The ideal temperature range for deep frying is 350°-375°F. If the temperature is lower than 325° oil will be absorbed into the food. Temperatures much higher than 375° can cause additional oxidation of the oil (which is not healthy) and produce dried out food. A cautionary note:  a number of restaurants reuse their cooking oil over and over which leads to decomposition of the oil and partial and unhealthy oxidation.

What’s The Problem With Eating Fried Food?

Long-term, a fatty diet has been implicated in a number of potentially unhealthy side effects. Short-term, a high fat meal can make you feel not so great.

Fried foods tend to slow down the emptying of the stomach causing you to feel full and bloated – or they move undigested through the intestinal tract too quickly, possibly leading to diarrhea.  They can also cause acid reflux and heartburn. Does the term “indigestion” come to mind?

Fried Foods By Any Other Name

On a menu, fried food is not always just called “fried” or “sautéed.”  Here are some other descriptive terms:

  • Pan-fried
  • Deep-fried
  • French-fried
  • Fricassee
  • Frizzled
  • Sizzled or sizzler
  • Browned
  • Crisped or crispy
  • And frequently, anything battered – which is then fried

Astonishing, But True

While we’re used to fried potatoes and fish and meat, it is astonishing what else has been fried. Incredibly, in 2006 fried Coca Cola won “Most Creative” at the State Fair of Texas.

A few more eyebrow raisers:

  • Deep Fried Oreos
  • Deep Fried Pickles
  • Deep Fried Pizza
  • Deep Fried Pop-tarts
  • Deep Fried Spam, Deep Fried Mars Bars
  • Deep Fried Cupcakes
  • Deep Fried Strawberries
  • Deep Fried Olives
  • Deep Fried Ice Cream
  • Deep Fried Jam Sandwiches

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Food for Fun and Thought, Manage Your Weight, Shopping, Cooking, Baking, Takeout, Prepared Food, Junk Food Tagged With: calorie tips, deep fried, fat, fatty food, food facts, food for fun and thought, fried food, healthy eating, sauteed, weight management strategies

Sneaky, Sneaky Vegetables

January 12, 2012 By Penny Klatell, PhD, RN Leave a Comment

Some people just don’t like vegetables.  Some people even refuse to try certain kinds – sometimes on principle.  Although I believe that people should try things before they decide they don’t like them and, in general, I’m not in favor of sneaking stuff into food, I think there’s a big upside, for both kids and adults, to hiding veggies in other dishes.

What’s The Upside Of The Stealth Maneuver?

The reason to be subversive:  to increase the amount of vegetables (which most of us don’t eat enough of) for (1) health and for (2) calorie control.

There is science behind hiding veggies along with serving them solo. According to a recent study, when preschoolers were fed foods lightened up by adding hidden pureed vegetables they increased their daily vegetable intake between 50 and 73 percent. Amazingly, the kids said the foods had similar taste  whether there were no added vegetables or there was triple or quadruple added vegetable content. And, they ate 12% fewer calories eating food with the quadrupled vegetables compared to the food with no added vegetables.

The criticism is that kids won’t ever develop a taste for veggies on their own if you hide them  But, there’s no reason to favor one method over the other.  Try camouflaging veggies, but serve them in plain sight, too. Think of the deception as a healthy choice.

It Isn’t Just For Kids

There are plenty of adults who don’t eat enough veggies – or who don’t eat them at all. Certainly not a healthy strategy.  Research supports hiding vegetables in foods is good for adults, too. The hidden veggies increase fiber, vitamins, minerals, and phytochemicals.  And, what a bonus way to cut calories! Like the kids, adults find no significant differences in fullness or taste.

What To Do

The possibilities are enormous.  Try experimenting with recipes to find out what works best. Try adding grated, diced, mashed, or pureed vegetables to some dishes.  Or dump in a jar of already pureed baby vegetables.  There’s no reason adults can’t eat them, too.

To be really subversive, try to match the color of the added vegetable to the color of the food you’re putting it into.  For example, it’s hard to see pureed cauliflower in mac and cheese or some types of squash in meatballs, meatloaf, or meat sauce.

Some Easily Hidden Vegetables

These are some vegetables that have a high “sneaky quotient” – in other words, they combine nicely and go undercover pretty easily:

  • Carrots
  • Sweet potatoes
  • Zucchini
  • Green beans
  • Spinach
  • Broccoli
  • Cauliflower
  • Squash
  • Tomatoes
  • Black/red beans
  • Peas
  • Chickpeas
  • Lima beans
  • Eggplant

Any other suggestions?

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Manage Your Weight, Shopping, Cooking, Baking Tagged With: caloric density, calorie tips, calories, food facts, food for fun and thought, healthy eating, vegetables, weight management strategies

Ten Tips To Boost The Success Of Your Resolutions

December 29, 2011 By Penny Klatell, PhD, RN Leave a Comment

For many of us New Year’s Day means football and New Year’s resolutions.  We declare that we’re going to do or not do something – usually having to do with lifestyle changes like losing weight, exercising more, eating better, or drinking less.  Heard that before?

Resolutions Can Be Tricky

Have you ever seen the hang-dog look on the face of an athlete in a goal scoring drought — or the look on a goalie’s face when that blasted ball or puck lands in the net?

We often set broad – huge – resolutions and goals that are virtually impossible to accomplish (like losing thirty pounds by the end of next week) and end up making you feel awful when you don’t achieve them.  You’ve basically set yourself up for failure and most likely you’ll be sporting that hang-dog look, too.

Ten Tips To Boost Your Success

  1. We’re guilty of all-or-nothing thinking and overly ambitious goals. Drastic changes usually don’t synch with daily life and probably won’t last more than a few weeks.  Try this often and you solidly embed a “no can do” attitude in your brain. So, don’t make too many resolutions. Your unhealthy behaviors took time to develop and replacing them with healthy ones takes time, too. Don’t get overwhelmed and think that you have to reassess everything in your life. Instead, work toward changing one thing at a time. Human brains don’t like too much disruption all at once – they like their familiar way of doing things.  Pick one thing at a time and create a new habit around it.
  2. Small changes can lead to big results.  The key is to start with very small, realistic, and accomplishable goals – like using mustard instead of mayo (one tbs of mayo has 100 calories and one tbs of mustard has nine calories — replacing mayo with mustard 5 times a week saves 455 calories – enough to lose 6 ¾ pounds in a year) or riding your exercise bike for 15 minutes 3 days this week instead of everyday for an hour (what are the chances of that happening). Resolve to make changes that you think you can keep. Small changes do bring results.
  3. Write your goal down (writing reinforces it) and set a time target for achieving it. Leaving it open ended is just an invitation to put it off.  Commit to taking whatever action is required twice a week, then three times, then everyday. Start small with things that are fairly easy to do and that don’t disrupt your lifestyle. Get some success under your belt.  Then move on to bigger challenges. Writing reinforces and solidifies your commitment.  It also makes it harder to lie to yourself.
  4. Not having succeeded before doesn’t mean you won’t succeed this time. Everyone has made and broken resolutions. We’ve all tried to lose weight or eat more fruit and veggies.  Have a positive attitude and frame your resolution in positive terms. “I will eat vegetables instead of French fries twice a week” or I’ll have cereal only on Saturday mornings” is much more positive than “I’ll never eat French fries or cereal again.” It’s easier to put a new habit in place than to change an old one, so embed the positive behavior not the negative one.
  5. Absolute perfection is unattainable so don’t beat yourself up if you go off track. Derailments happen. Having a plan for when you slip or get off track gets you back in the swing rather than throwing in the towel. What if you polished off the breadbasket last night at dinner and then followed it up with half a container of ice cream?  It happened.  It’s over.  Don’t let it derail you and, for sure, don’t give up.  What’s your strategy for getting back on plan?
  6. Be realistic and certain that what you’re committing to do is what you want to do for yourself and not for your friends or relatives. A personal goal isn’t carved in stone never to be broken or altered. Don’t paint yourself into a corner by swearing you’ll do something that might be impossible to achieve — like swearing you’ll never eat ice cream again.
  7. Set weekly mini-goals that lead to accomplishing the big goal. Achieving the mini-goals gives you motivation to keep going and allows you to keep track of your progress.  For example:  if your big goal is to eat fast food only once a month rather than your current 5 times a week, how about a mini goal of 4 times a week for the first two weeks, then 3 times a week, etc.
  8. Create a support network. Family and friends can support your efforts, be a source of accountability, and motivate you to keep going. Unfortunately, they can also be saboteurs (both intentionally and unintentionally) so know what you’re going to do or say if that happens.  Have you heard this:  “Gee, I know you’re on a diet but why don’t you have a little piece of this chocolate cake I made just for you because I know it’s your favorite?”  Figure out how to deal with comments like that.
  9. Give yourself visible cues to remind you of your new behavior(s). Old habits die hard.  Send yourself emails, ask co-workers to keep you on your toes, leave post-it reminders on your kitchen cabinets. A note on the cabinet where you keep the crackers and chips might prevent you from mindlessly reaching in and munching. Give yourself visual references – pictures, clothes you want to wear, etc. Don’t just remove negative cues; surround yourself with positive ones. Fill your cabinets with healthy food, buy a pedometer, join a gym, and make your environment weight-loss friendly.
  10. Be committed and willing to work on your goal(s).  Decide if you’re really willing to make change(s) in your life. Are you serious or half-hearted about what you want to do? Just making a resolution because it’s the New Year — especially if it’s a resolution made on a whim or with I “kinda,” “sorta” want to do this attitude — won’t keep you motivated to attain your goal. “Kinda,” “sorta” goals give you “kinda,” “sorta” results. Realistic, achievable goals produce realistic results. You’ll be amazed at how good you feel with a nice sense of accomplishment tucked under your belt.  Makes you want to go back for more!

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Food for Fun and Thought, Manage Your Weight, Shopping, Cooking, Baking, Snacking, Noshing, Tasting Tagged With: food facts, food for fun and thought, goals, healthy eating, New Year, New Year's resolutions, resolutions, weight management strategies

Traditional Hanukkah Food: Calories And Tips

December 20, 2011 By Penny Klatell, PhD, RN Leave a Comment

Hanukkah (or Chanukah), the Festival of Lights, is an eight-day Jewish celebration that commemorates the second century BC victory of the Maccabees over the Syrians. After the victory Judah called on his followers to cleanse the Second Temple, rebuild its altar, and light its menorah, the gold candelabrum with seven branches representing knowledge and creation.

The Temple needed to be rededicated by lighting the N’er Tamid (eternal light present in every Jewish house of worship), which shouldn’t be extinguished once lit. Only one jar of untainted sacramental oil was found which was barely enough to burn for one day, but miraculously, the small amount of oil continued to burn for eight days and eight nights.

Traditional Hanukkah Foods

Hanukkah is a time of joy and family celebration, fun and traditional foods. Since oil, especially olive oil, is the main ingredient in the ‘Nes Chanukah,’ the Miracle of Chanukah, oil-based foods are favorite recipes on this holiday. ‘Levivot,’ also known as ‘Latkes,’ simple potato pancakes, as well as ‘sufganiyot,’ jelly donuts, are very popular during Chanukah.

Although Hanukkah foods can represent serious temptation for anyone, following some tips will help you succeed (and still honor the holiday) instead of “starting over” after the New Year.

Some Hanukkah Cooking Tips

  • Some oils are a healthy addition to a balanced diet while others are not. However, oil is still oil regardless of type.  It is high in calories and fat, and even a small amount can put you over your calorie needs.
  • The word “light” or “lite” on oil labels refers to the oil’s taste, not its calorie or fat content.
  • Avoid cooking with tropical oils, like coconut or palm, which are high in saturated fats. Use healthy oils like olive, canola, and peanut which are high in monounsaturated fats.  Other good oil choices are: corn, soybean, safflower, and grapeseed.
  • Make latkes ahead of time and freeze them for up to two weeks layering them between wax paper in airtight containers. Bake them (don’t refry) at 350 degrees Fahrenheit for 15 minutes before serving.  Drain on paper towels. Consider mixing the grated potatoes with other shredded vegetables such as carrots or parsnips to lighten the starchy calories.
  • Aim to reduce the amount of oil in the fried food. Draining on paper towels after frying keeps the taste and tradition but sops up excess oil and reduces the fat and calories.
  • Frying your foods in a non-stick skillet (even if it sounds like defeating the purpose of the non-stick surface) allows you to use less oil.

Calories In Traditional Hanukkah Foods

  • Applesauce, sweetened, ½ cup:  95 calories; 0g fat
  • Applesauce (unsweetened), ½ cup:  50 calories; og fat
  • Fried potato latke, 2oz:  200 calories; 11g fat
  • Matzo Ball, 1 large:  90 calories; 3g fat
  • Chicken soup with matzo ball, 1 cup:  185 calories; 8g fat
  • Fried, cheese-filled blintz, 1 medium:  340 calories, 15g fat
  • Baked jelly-filled sufganiyot, 2 inches:  115 calories, 1g fat
  • Fried jelly-filled sufganiyot, 2 inches:  300 calories; 15g fat
  • Almond Mandelbrot, ¼ inch slice:  45 calories; 2g fat
  • Rugelach, 1 cookie:  100 calories; 7g fat
My new ebook is now available:

 

For more help in eating and enjoying holiday food — from Halloween through Valentine’s Day, invest 99 cents for my new ebook:

 

Holiday ebook coverHow Not to Get Fat Over The Holidays: Halloween – Thanksgiving – Hanukkah – Christmas – Kwanzaa – New Year’s – Valentine’s Day

 

You can buy it now for Amazon Kindle, at 
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Filed Under: Calorie Tips, Healthy Eating, Food Facts, Entertaining, Buffets, Parties, Events, Holidays, Manage Your Weight, Shopping, Cooking, Baking Tagged With: calorie tips, Chanukah food, food facts, Hanukkah food, Jewish holidays, latkes, potato pancakes, sufganiyot, weight management strategies

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