FoodForum365

Discovering I was gluten and dairy sensitive transformed my life, especially when bread had been a staple of my diet. Yet, having the ability to eat both of these "banned" products in France begged a greater question: What is wrong with food in America? That is what I am here to discuss with you. Through my journey of exploring, preparing, and investigating food, I hope to answer this question together.

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You may be asking yourself-how does a Soho teahouse relate to sulfites? 

Well, I went to get a drink with this fascinating women at Sanctuary T. First, their green tea margaritas are not good. She informs me that large amounts of sulfites in wine found in America cause people in the States to have hangovers, yet in Europe (particularly France) this is not the case. Automatically, I was intrigued by this statement. It is analogous to the "Can't eat bread & dairy in America, yet I can eat everything in France" comment that has been increasingly popular among Trans-Atlantic travelers. 

Upon further investigation, I found this mythbuster article: http://www.thekitchn.com/sulfites-in-wine-necessary-or-100878. Ultimately sulfites are necessary and there will be some degree of SO2 in your wines. Despite that it may be unavoidable, according to Wine Folly, "if you have sensitivity to foods, you should absolutely try to eliminate sulfites." 

Well I'm screwed :?

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Shout out to #TasteTalksNYC. Highlights of the night: "Devils Off Horseback" oatmeal bowls from OatMeals-world's first Oatmeal Bar. Oatmeal, goat cheese, bacon, dates, sliced almonds, and maple syrup is a SURPRISINGLY delicious combination. Dan MacCombie, co-founder of Runa: Clean Energy. Runa penetrated the market with a "clean" caffeine alternative called guayusa that is a native Amazonian super leaf. The company puts out a good product (try their ginger citrus tea) and leaves a positive impact on the Amazonian community in Ecuador. Seems like a positive-sum scenario to me.

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More than just Turkish Delight, thank you Mehmet Cicek for an authentic 4-course Turkish meal with the best-tasting grape leaves I have ever had. Fun Fact-Turkey banned 26 GMOs in 2013 according to Green Prophet.

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Wheat: The Unhealthy Whole Grain€“

Dr. William Davis argues that wheat is the problem with the diet and health of most Americans. He supports his argument with complicated evidence that I will try to simplify here:

(1) Whole Wheat Bread increases blood sugar to a higher level than glucose 

(2) Glycemic Index (GI)-comparing blood sugar after consuming a specific food to glucose-higher the GI, higher the blood sugar. GI Whole Grain Bread=72 while GI Snickers=41. 

(3) Glucose-insulin-fat deposition domino effect: consumption of high glucose food increases insulin which then increases fat deposits causing a "wheat belly," diabetes, and inflammatory responses such as heart disease and cancer 

(4) Diabetes is caused by the irreversible onslaught of gluxotocitiy, lipotoxicity, and inflammatory destruction that cause beta cells (cells in your pancreas that regulate blood glucose concentration) to die.

(5) The American Diabetes Association (ADA) diet does not work. 

I was not satisfied with his mere mention of the genetic changes that have been induced in wheat-he failed to elaborate on how these genetic changes have impacted human health. I would also not recommend, based simply upon the GI, to eat more snickers rather than whole wheat bread. If anything, stop eating them both. 

Dr. Davis does not effectively address how the wheat our grandparents' ate is different and affects our health compared to the wheat we eat today. 

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Recipe Diaries

Chicken Wings & Sautéed Spinach and Mushrooms with a Baked Sweet Potato

Add lots of spices to the chicken-little bit of Goya All-Purpose, McCormick Poultry, and anything else you have a taste for. Marinate the chicken in lemon juice and olive oil. You can bake the chicken and sweet potato at the same time.

Most crucial factor: put some love in it :)

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My brother sent me an article entitled "Why I Stopped Drinking Almond Milk & Went Back to Regular Milk Instead". Ideally, all consumers should be educated and not get caught up in any "fads," but recently, many consumers have been caught up in the dairy-free, gluten-free lifestyle because it seems healthier. This author argues that she has decided to choose her diet based upon her health needs and tolerance. Admirable to find outspoken independent thinkers. 

What I found most interesting was her mention of Carrageenan. It is used as a stabilizer and thickener, and can be found in various rice, almond, and coconut milks. However, research has been published arguing that carrageenan is associated with the occurrence of intestinal ulcerations and neoplasms (tumors). So, as I dropped into Whole Foods tonight, I found that both the Whole Foods Brand of Rice Milk & Almond Breeze contained carrageenan. It happens they were both about $2 cheaper than the rice milk pictured above that does not contain carrageenan. I was at a crossroads- Health vs. Cost? This battle always comes up but I chose health tonight. 

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To address the lack of continuity from keeping up with my cleanse, it didn't work out for me, and thus I stopped early.

Instead I decided to go to the source of the food I was eating, so I visited a farm. I had the opportunity to visit Stone Barn Farm in Poncantico Hills, New York. This former Rockefeller estate is now a non-profit that is committed to sustainable agriculture and is “beyond organic” as my tour guide emphasized. 

The farm is about 80 acres with lands dedicated to vegetable cultivation, livestock pastures, numerous greenhouses, and herb & flower gardens. What is unique about this farm?

1. 4-season farm 

2. Practice rotational farming to keep soil fertile (ex. plant families undergo a 7-year rotation and they rotate poultry every day)

3. Practice organic pest management (do not use fertilizers)

4. Use two types of compost: (1) Vegetable/manure (2) Forced air

5. Intersect traditional farming techniques with modern technology (the roofs of the greenhouses automatically open and close based upon the sensors that gauge temperature and humidity)

6. Conduct collaborative research projects (ex. they have been breeding a purple curly snap pea for 3 years to attain a certain flavor & they have been working on a climate change project using data from bees with NASA)

7. Blue Hill at Stone Barns-you have to make a reservation almost 60 days in advance but it is truly a dining experience where they get 70% of the food from the farm and serve you an 8+ course meal. It is supposed to be out of this world. 

I went on the “Insider’s Tour” and I learned that a lot of farmers actually don’t become certified organic because it is too expensive. The best option is to know your farmer, and know how they grow food to understand if it fits your lifestyle-Know Your Farmer. I was very impressed by the farm, the education, research, food, and gift shop (I bought way too many trinkets in the store). 

What can you do?

1. I tried to attach my video with sheep yelling like humans because I think it is hilarious but you will have to watch this Youtube video link instead: http://www.youtube.com/watch?v=dipVDLgCke0

2. Get involved with a local CSA so that you can talk to your farmer. I am in the process of moving so once I settle to my neighborhood, I am going to find a way to be a member. 

3. Visit a farm and educate yourself about how your food is produced (this is something that I will be educating myself about going forward). 

4. Take a trip to Stone Barn! 

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Day 7

Day 7 was a bit erratic. I slept in late so I drank my shake around 10am. I was out and about during the day, and I did not have time to eat a meal or have a shake in the afternoon-I snacked on cashews. After coming back home around 9pm, I decided to finish my guacamole and call it a night. Thus, I missed two doses of probiotics and supplements, while equally missing out on my meals. Today is starting out much better.

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Day 6

After posting in the Facebook Clean GUT Group, I realized that I am actually doing the Clean Cleanse program (oops, ditzy moment). Regardless, it seems like there are slight differences between the programs, but I am going to confirm with the Clean Team. At any rate, I am following the Clean Cleanse, and avidly preparing new recipes. 

Today I prepared 2 snacks: guacamole and root vegetable fries. I loved both! The guacamole is so easy to make. I also really like the roasted parsnips-it tastes very starchy. 

I was a bit tired today, but not as tired as I have been during this past week. Overall, today was easier. I think I may be eating too much garlic, however, because my stomach has been bothering me lately. Lets see how I feel tomorrow. 

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Day 4 & Day 5

I've been posting a day behind so I'm going to catch up on the last day and a half. Yesterday, Day 4, was rough again. I was hungry, and I did not feel satisfied. I did not feel as tired, however, I was still not very content. 

Day 5-Today has been a little better. I spoke with a Wellness Coach this morning and she recommended that I snack only when I am very hungry. To be honest, I have been snacking maybe a bit more than I should, but simply because I am making up for the previous hungry days. I prepared a new shake that I did not like as much as my green shake. For lunch, I cooked baked chicken and parsnip "mash" which was actually really good. I was so hungry I didn't even take a picture. 

I made guacamole but I put WAY too much garlic so I had to throw it out. My substitute-Lemon Tahini Sauce with rice crackers instead. 

I am actually feeling a bit bloated so I am going to drink some more water. I have a tennis match later tonight so I am hoping to have enough energy to play, although the cleanse program recommends that you only do light exercise. 

I will report back tomorrow! 

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Day 3

This was one of the hardest days. I felt moody, exhausted, and hungry during the entire day. I drank my shake around 8:00am, ate lunch at 12:45pm, and couldn’t force myself to wait any longer than 5:00pm to have my “dinner” shake. I ate raw cashews around 3:00pm and ate a small bag of nuts around 9:00pm (not sure if this is allowed but I was so hungry). I’m not sure if there are normal symptoms but I’m trying to be disciplined to get through the first week.

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Day 2

Here is the "mélange" of ingredients that go into my shake. It was an interesting experience walking around Whole Foods looking for very specific items such as flax oil, maca and or acai powder, etc. I felt pretty good today, although fairly hungry by the time dinner came around. 

What I REALLY like about this program is the weekly call with the Clean Team every Tuesday night at 8:30pm. We spoke about the following 3 topics:

1. The importance of microflora aka gut flora

2. The health research associated with gluten & sugar

3. Interactive meditation activity with Dr. Junger 

What did I take away?

I am gluten sensitive, and the Clean Team said that up to 85% of the world population is gluten intolerant to some extent. They further supported my theory that for some reason, not all gluten is created in equal. Members on the call similarly experienced what I did: I cannot eat any gluten in the US but I can eat all gluten without the negative health effects in France. What is the deal with that!? That is the question that has been guiding this journey. 

Even if you are not doing the Clean Gut Program, you can always listen to the call here because it provides a scientific explanation of everything having to do with the gut. 

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Today was my official start date for the Gut Program, a 21-day cleanse focused on gut health created by Dr.Junger. I must drink 2 shakes (like the one in the picture above) for breakfast and dinner. I am allowed to eat a full meal for lunch but I have various food restrictions (even more than the gluten and dairy free items) such as no eggs, no red meat, etc. I cannot drink alcohol which will be hard, and I must have my dinner shake 12 hours before I have my breakfast shake. During every meal, I must take the supplements and probiotics Dr. Junger provided. Overall, first day was good although I felt fairly tired. I'm ready for Day 2!

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Brunch at Marco & Pepe Restaurant- found this restaurant through the Eat Well Guide. According to the website, they only use organic, cage free eggs but that seems to be about the only criteria the restaurant fulfills to be placed in the database. Nevertheless, it was a brunch winner. 

Top dish is Eggs in Toast and bottom dish is the Spanish Omelette with Home Fries (seasoned really well with a unique, smokey flavor). We had sangria to top it off. I would highly recommend this spot as a top Jersey City brunch spot. 

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I ate lunch at Dig In Seasonal Market after deciding to try some of the "Health" Casual Eating options listed in the 2014 Lower Manahattan Guide published by Downtown Alliance. For a mere $9.76, I ate a well-balanced, healthy plate of brown rice, chicken, spinach with walnuts & mandarin oranges, quinoa & roasted squash, and kale & potatoes.

Make this your next lunch date :) 

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I attended a very informative panel discussion with 3 speakers-Marion Nestle, Laura Berry, and Professor Nicholas Freudenberg-who discussed Freudenberg's book Lethal But Legal: Corporations, Consumption and Protecting Public Health. 

What did I learn? 

1. The ingredients to create a successful food advocacy campaign 

2. An investment institution who "views the management of their investments as a powerful catalyst for social change"- Interfaith Center on Corporate Responsibility 

3. Themes from Freudenberg's book such as hyper-consumption as the norm & learning from our past to change corporate practices 

What did I not like? 

I feel that scholars may be distant to the reality that within corporations and big banks, it is unconceivable to imagine an alternative to capitalism. Freudenberg mentioned that we should "weaken & dismantle corporate consumption culture". Weaken-maybe. Dismantle-never. Granted, I have not read his book yet, so he may have cited some concrete examples of the former case. 

The conversation focused more on external change, however, I think there is significance trying to promote change from within the "corporate-complex." 

I proceeded to ask that question to Laura who responded in saying (1) Create a business case to promote public health issues (2) Internal & External advocacy must collaborate efforts. 

Overall, the panel gave me inspiration that I do not have to abandon my current job in financial services. I must leverage my internal position to promote business and socially responsible issues- they do not have to be mutually exclusive. 

What can you do? 

Read Freudenberg's book listed above

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Foragers City Table in Chelsea is D-elicious-all organically, locally grown food from farms in New York State and other national farms. I found this place listed on the Eat Well Guide (referenced in my posts below). I ordered the Housemade Crepinette (picture above) and my friends both ordered the special lobster omelette. Why was it so special? 1. It was affordable 2. It was D-elicious 3. Healthy, local food with farm-source listings on the menu 4. Sufficient amount of food so you feel satisfied but not stuffed. This should be on your NYC brunch bucket list, and if you don't already have one, this should be the first stop on your newly-created list.