Eat Out Eat Well

Olive Oil Or Butter On Your Bread?

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Shiny Foil Packets Of Butter

It used to be only butter on bread – big slabs, small pots, or foil wrapped rectangles.  You can still find all of these – what would a diner be without those sometimes rock hard, sometimes soft and squishy, gold or silver foil wrapped butter packets?

Butter or Oil?

Butter has stiff competition from olive oil for bread sopping and dipping – as opposed to butter spreading.  Olive oil arrives green or golden, plain, herbed or spiced.  It can be just plopped down on your table, or poured with flourish from a dark tinted bottle.  Some restaurants offer a selection for dipping – and attempt to educate you about the variation in flavors depending upon the olives’ country of origin.

Hidden cameras in Italian restaurants showed that people who put olive oil on a piece of bread eat more fat and calories than if they use butter on their bread. But, the olive oil users end up eating fewer pieces of bread.

For the study, 341 restaurant goers were randomly given olive oil or blocks of butter with their bread. Following dinner, researchers calculated the amount of olive oil or butter and the amount of bread that was consumed.

How Much Butter, How Much Oil, How Much Bread?

Adult diners given olive oil for their bread used 26% more oil on each piece of bread compared to those who were given block butter, but they ended up eating 23% less bread in total.

The researchers found:

  • Olive oil users used 26% more olive oil on each slice of bread compared to block butter users (40 vs. 33 calories)
  • Olive oil users ate 23% less bread over the course of a meal than the people who used butter

The olive oil users had a heavier hand than the butter users – for individual slices of bread.  However, over the course of the meal when the total amount of bread and either oil or butter was accounted for, the olive oil users used more per slice, but, overall they ate less bread and oil over the course of the meal. They also took in 17% fewer bread calories:  264 calories (oil eaters) vs. 319 calories (butter eaters).

SocialDieter Tip:

Butter, oil, and bread all add significant calories to a meal. A tablespoon of olive oil has 119 calories, a tablespoon of butter has 102 calories, one pat of butter has around 36 calories.  Butter and oil are all fat; olive oil is loaded with heart healthy monounsaturated fat, butter is filled with heart unhealthy saturated fat.  Bread varies significantly in calories depending on the type of bread and the size of the piece.  Most white bread and French bread averages around 90 to 100 calories a slice. Most dinner rolls average 70 to 75 calories each. The bread and butter or olive oil pre-dinner (and maybe during dinner) ritual can be a real caloric bump for a meal, without much nutritional value.  So many of us chow down mindlessly on bread and butter or oil before a meal – because we’re hungry – or, because it’s there for easy nibbling.  Choose to eat it or don’t let the bread basket land on your table.  The choice is yours – just be mindful of the calories.

Handle Food Carefully – Or Run A Big Risk

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How You Handle Food Really Matters

Here’s a great big reason why paying attention to how you handle food is so important:

Just give ‘em  (bacteria) the conditions they like:  warmth, moisture, and nutrients, and boy will they grow.   A single bacterium that divides every half hour can result in 17 million offspring in 12 hours.

Putting food in the refrigerator or freezer will stop most bacteria from growing —  except for Listeria (found in lunch meats, hot dogs, and unpasteurized soft cheese), and Yersinia enterocolitica (found in undercooked pork and unpasteurized milk).  Both will grow at refrigerator temperatures. Cooking food to a temperature of 160 F will kill E. coli O157:H7. Don’t let that container of take out food hang around on the counter, either. Put it in the fridge and heat it up when you’re ready.

Safety Tips

  • Cut produce, like half a watermelon or bagged salad, should be refrigerated or surrounded by ice – don’t buy it if its not
  • Separate your raw meat, poultry, and seafood from the other food in your shopping cart and in your refrigerator – packages do leak
  • Store perishable fresh fruit and vegetables (like berries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40F or below
  • Wash your hands for 20 seconds with soap and warm water after you prepare any food
  • Wash fruit and vegetables under running water just before eating, cutting, or cooking, even if you plan to peel them. Don’t use soap (it leaves a residue). Produce washes are okay, but not necessary.
  • Scrub firm produce like melons and cucumbers with a clean produce brush and then let air dry.
  • Toss the outer leaves of heads of leafy vegetables like cabbage and lettuce.
  • Thoroughly cook sprouts. Children, elderly people, pregnant women, and people with a weakened immune system should avoid raw sprouts.
  • Drink pasteurized milk, juice, or cider.
  • Lower your pesticide exposure by 90% by avoiding the dirty dozen: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, carrots, and pears. Think about buying organic for the dirty dozen and conventional for the foods with the lowest levels of pesticides:  onions, avocados, sweet corn, pineapple, mango, asparagus, sweet peas, kiwi, cabbage, eggplant, papaya, watermelon, broccoli, tomatoes, and sweet potatoes (Environmental Working Group).
  • Eat locally grown food:  food is well traveled – the average mouthful has a 1400 mile journey from farm to plate. Locally raised food is fresher, closer to ripe when picked, requires less energy to get to you, and is not as likely to be treated with pesticides after harvest.
  • Wash all produce well before eating – be careful with nibbling the unwashed grapes or berries in the market or on the way home.

More information on handling produce safely

Why Do You Eat — Even When You’re Not Hungry?

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Have you ever looked down to see crumbs all over your lap with a telltale wrapper clutched in your hand, and asked yourself, “Why did I eat that?”  Or, maybe after your second helping of spaghetti followed by ice cream, followed by a horrendously full stomach you’ve thought, “I’m such an idiot, why did I eat all of that?”

Why, Oh Why?

Why do we eat so much – often when we’re not even hungry? There are a bunch of reasons. They’re not difficult to understand – the hardest part is forcing yourself to take a good look at your habits and routines.

What Time Is It?

You might not realize it, but your body generally likes routines and your brain likes structure. One reason you’re hungry at noontime is because you’ve taught your body to expect breakfast, lunch and dinner around the same time every day. So you eat at the appointed hour – hungry or not.

See It, Eat It

Your body anticipates what and when food is coming. Doesn’t your mouth water thinking about Mom’s Christmas cookies or the hot cheesy pizza from your hometown hangout? How difficult is it to not eat once your mouth is watering and the thought of that food gets into your head?

Variety Is The Spice Of Life

You could chow down on a large meal but, as full as you might be, still make room for dessert.  Why? Probably because your desire for something sweet hasn’t been satisfied. Monotony often leads to searching for something different.  Ever been on a diet where you eat the same thing all of the time?  What generally happens when you can’t stand it any more?  Enough said.

Doesn’t That Smell Delicious?

Sight and smell can start a cascade of appetite signals.  The wafting scent of something delicious is one way your body knows that food is close by. This can trigger insulin secretion – which makes you think you’re hungry. If you think you’re hungry, you eat.

Booze

Beer, wine or liquor can impair your judgment, which often results in eating more.  Watching what you eat is harder if you’ve been drinking.

It’s Cold Outside – Or In The Restaurant

Ever walk into a restaurant and feel like you’re going to freeze? Restaurants often intentionally keep the thermostat set low because the colder the temperature, the more you tend to eat.  Heat can act as a satiety signal. Your metabolism tends to drop when it’s time to eat and eating warms you up.

Candy, Pasta, Cereal, Bread, Cookies; Refined Carbs and Sugars; A Whole Lot Of White Stuff

If you eat a meal that’s filled with refined carbohydrates like white pasta or white rice, in only a few hours your body may crave food again. Simple carbohydrate foods are digested quickly which causes blood sugar to spike and then drop. When your blood sugar crashes, you’re a lot more interested in food because your body is sending messages to take in food to help raise blood sugar levels again.

Habits and Routines

Doing the same thing each day, taking the same route home, going into a restaurant with a certain specialty, walking into Mom’s kitchen and heading straight for the cookie jar, are all habits or routines.  For instance, many people find that changing up the route home – avoiding passing right by their favorite bakery or ice cream parlor – will eliminate the craving for a food that had become part of an afternoon routine.

Holidays, Traditions, and Celebrations

Somehow special events scream, “All filters, guards, restraints, and rational thinking are dismissed for the event, day, or season.”  Think about the last wedding you went to, Thanksgiving dinner, or last year’s mega Christmas party.  Did you eat and drink more than you wanted to – or should have?  Why? For many of us a special occasion signals eat and drink without constraint.

Happy, Sad, Spurned, Rejected, And Any Emotion In Between

Yep, emotions. Emotional eating is a frequently a way people suppress or soothe their stress, anger, fear, boredom, sadness, loneliness, and a whole spectrum of negative emotions. These are things that can be caused by major life events or by the hassles of every day life. High calorie, sweet, and fatty foods, often in large quantities, tend to be the choice of emotional eaters.

SocialDieter Tip:

Most of us have times when we eat when we’re not hungry.  Sometimes it’s a one shot deal – or maybe it’s something that happens annually, like at Thanksgiving or Christmas.  We can learn to manage by balancing caloric intake and increasing activity levels.  But, if emotional eating triggers smothering stress or unhappiness with food – or if eating becomes a form of procrastination or relief from boredom, extra weight can begin to pile on.  It may be time to take stock of your habits and routines and to come up with a plan to shake things up a bit.

What Should I Eat?

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What Do I Want To Eat?

What Do I Want To Eat?  That’s a question we all ask ourselves.  Including me.  A lot. Standing in front of the fridge with the door open.  Staring at the shelves in the pantry.  In front of the deli case.  Trying to decipher a menu.  With no clear idea, the danger zone looms setting  up the perfect scenario for being easily swayed by all kinds of food that, perhaps, is not really the best for you.

What Should I Eat?

Then there’s the other question — one I get asked all the time as a weight management coach:  “What SHOULD I eat?”

What’s the answer?

Sorry to disappoint you, but I don’t have a specific one.  I can’t tell you, or my clients, what to eat. That’s your personal decision. What I can and do say is that deprivation doesn’t work.  Certainly not for long lasting and healthy weight loss and maintenance.  Restriction and deprivation mean a pendulum swing – restriction on one end and indulgence on the other.  How many times have you foregone a food that you love only to gorge on it when you hit an emotional low and toss resolve out the window. Constant dieting doesn’t work either.  It messes with your metabolism, and because dieting, by its very nature, means deprivation.  A healthy lifestyle is an essential component of long-term weight management.

What can you do to get out of the dieting cycle and manage your weight?

There’s no way around it:  the formula is energy taken in (calories) should equal energy output (physical movement and metabolism).  If you eat more calories than you use up, you gain weight.  To maintain your weight, your energy (calorie) intake and caloric expenditure (activity and metabolism) have to be in balance.  An imbalance means you either gain weight or lose weight.

Don’t throw in the towel just yet.  There are ways to help figure out how to eat  good and tasty food and not pack on the pounds.  Each of us has food that we feel we can’t live without and food memories that are associated with tradition, culture, and nurturing.  It’s hard to separate food for sustenance from any of these emotionally charged food behaviors.  And why should you?  Doing so certainly sounds like a set-up for discomfort and what may be taken as either lack of willpower or failure.

Some Questions To Ask Yourself

No eating strategy will work if you are not happy and physically and mentally satisfied (satisfaction can mean both feeling comfortably satiated and intellectually satisfied that you are eating well).

Armed with knowledge about what is healthy food and what is not, and what your body needs in terms of a ballpark number of calories and nutrients, here are a bunch of questions you can use to mentally evaluate your food choices – before you make them.  It sounds like a big deal, but it’s really not – you probably ask yourself some of these already.  It’s a workable system of “foodie checks and balances.”

Foodie Checks and Balances

There are a series of questions you can ask yourself when you’re contemplating your food choices. By doing this you gain valuable information to use to make you feel good and to control your weight.

  • What is my tried and true meal that can be my fallback or my go to meal for breakfast, lunch, or dinner? What type of food did I grow up with?  Did that type of eating give me energy, strength, and clarity?  There’s something to be said about eating the way our ancestors did (even if its only one or two generations ago).
  • How do I feel when I eat this food? If you feel like garbage after eating red meat or drinking a glass of milk, stay away from those foods.  Just because someone else eats them doesn’t mean you have to. A journal comes in handy so you can jot down what you eat and how you feel and look at the associations.
  • Is it delicious?  Why waste your calories on something that doesn’t taste good? Ditto for something with little or no nutritional value.  There are two sides to this coin.  Just because something is good for you doesn’t mean that it has to taste bad.  There are many ways to prepare foods.  Try a different preparation.  The other side of the coin is that maybe you’ll never like a certain food.  Who cares if it’s a nutritional superstar.  There are plenty of them.  Why eat what you don’t like.  This is not force feeding.  There are lots of delicious and healthy foods to go around.  Choose something else.  Don’t waste your nutritional budget on something that you don’t like.
  • Is it good for me?  Is it healthy?  Not “Is it good for my family, my spouse, or my friend.” As above – don’t waste your calories on something that doesn’t do anything for you. Some foods may be delicious (to you) but be downright unhealthy.  Give up on the empty and unhealthy calories.  What’s the point of eating stuff that does either nothing for you, or that may be bad for you?
  • If I eat this, how am I going to feel half an hour or an hour from now? Ever eat a big bowl of pasta at lunch and then need to prop your head up on a book to try to stay awake (or more likely, grab a monster cup of coffee).  Ever stop at a gas station on a long road trip to grab a candy bar – only to find yourself nodding off a while later?  Dangerous.  I once had pasta for dinner right before a movie and fell asleep during the trailer only to wake up when prodded by my husband and son when the movie credits were rolling.  Pasta makes me sleepy, so does candy.  What about you? Food certainly can have an effect on your levels of awareness and clarity. Learn to identify the relationship between certain foods and how your body physically and emotionally reacts to them.  Some make you sleepy, some make you crabby, some make you alert, and some give you energy.  Which foods do what for you?
  • Is this the right portion size for me? Portion control is essential for weight management.  Learn to eyeball portion sizes and commit to a personal “no seconds” policy.
  • Do I really want to eat this or am I doing it just because . . . (you supply the answer – some typical ones are: everyone else is eating it, or my kids love it, or Grandma made it, or it’s the specialty of the restaurant, or “I had a tough day, I deserve it”).

Create a habit of asking yourself these checks and balances questions when you’re faced with food choices:

  • How do I feel when I eat this food?
  • Is it delicious?
  • Is it good for me?
  • Is it healthy?
  • If I eat this, how am I going to feel half an hour or an hour from now?
  • Is this the right portion size for me?
  • Do I really want to eat this or am I doing it just because . . .?

Have A Game Plan

SocialDieter Tip: Having a game plan ready before you eat will help you stay out of harms way but also allow you to eat portion appropriate healthy and delicious meals.

The choice is yours. What are some of the questions you ask yourself before eating?

What The Heck Is The Difference Between Low Fat And Reduced Fat . . . and light, lean, and extra lean?

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The Signs Are Everywhere

How much time do you spend in the supermarket aisle confused by the labels on mayo — or yogurt — or milk?  Reduced fat, low fat, light, fat free, low in calories.  You need a spread sheet to sort out the calories and the nutritional stats.

The same thing is true on menus, in deli cases, and the little labels perched next to the choices in salad bars.  Are the calories in the low calorie tuna salad less than the calories in the reduced calorie?  Can you even believe those calligraphied labels behind the glass cases?

Check The List Of Ingredients

Most packaged food labels list ingredients in descending order by weight, not amount. The first ingredient listed has the greatest amount by weight, the last ingredient is the one with the least amount by weight.

Fatty Labels

Labels have to include the total amount of fat, saturated fat and unsaturated fat.  This carves the way for the low, reduced, and fat free categories.

  • Low fat means 3 grams of fat or less per serving (or per 100 grams of food)
  • Reduced fat means the food product contains 50% (or less) of the fat found in the regular version
  • Less fat means 25% or less fat than the comparison food
  • Fat free means the product has less than 0.5 grams of fat per serving, with no added fat or oil

Salty Labels

  • Reduced sodium means at least 75% less sodium
  • Low sodium means 140 milligrams of sodium or less per serving
  • Very low sodium means 35 milligrams of sodium or less per serving
  • Sodium free (salt free) means there is less than 5 milligrams of sodium per serving

Sweet Labels

  • Sugar free means there is less than 0.5 gram of sugar per serving
  • No sugar added means there’s no table sugar added but there may be other forms of sugar like dextrose, fructose, glucose, sucrose, maltose, or corn syrup

The Low down On Low, Light (Lite), Lean, and Reduced

  • A label that screams reduced calorie means there’s at least 25% fewer calories per serving than in the regular product
  • Low calorie means 40 calories or less per serving and less than 0.4 calories per gram of food
  • Light (fat) means 50% or less of the fat than in the regular version
  • Light (calories) means 1/3 fewer calories than the regular version
  • Lean means less than 10 grams of fat, 4.5 grams of saturated fat, and 95 mg of cholesterol in a 100 gram serving of meat, poultry or seafood
  • Extra lean means less than 5 grams of fat, 2 grams of saturated fat, and 95 mg of cholesterol in a 100 gram serving of meat, poultry or seafood

SocialDieter Tip:

Confused by the ins and outs of labeling?  Why shouldn’t you be – it’s downright confusing.  Try to be as savvy as possible. For instance, take the reduced fat label, which means a product contains at least 25% less fat than the original version. Unfortunately, this doesn’t mean that the reduced fat version is low fat. For instance, you buy what is labeled as a reduced fat muffin. If the fat content in the original full fat muffin is 30g, and the fat has been reduced to 15g, which, with a 50% reduction allows it to say it is reduced fat, the reduced fat muffin still has a fat content five times higher than the 3g of fat per serving that officially qualifies as low fat. The trick is to look carefully at the calorie count and fat breakdown on the nutrition label and note the numbers for each.  A check of the ingredients label will also give valuable information. Remember, these regulations are for packaged food, not prepared food like you find in salad bars and deli cases. Those foods may be labeled, but you are putting your trust in the preparer of the food to be approximately accurate (and truthful).  In New York City and other municipalities, fast and chain food outlets of a certain size must give caloric breakdowns.  The new Health Care Reform Act will require this nationwide for restaurants with more than 20 outlets.