women food desireNot too ago, I was a stress eater. Like many people, I would eat not just because I was hungry, but because it helped me forget things. Sometimes it was more like a zombie would eat than a human would. Other times it was not numbness I sought, but extreme pleasure.

I tried to stop, but it wasn’t until I got Invisalign braces that my eating became more structured and I found myself breaking bad habits and eating for the right reasons. Plus, I found music to be a much better, much healthier pain killer than food and, although I’m still a newbie with it, meditation became an ally.

The one thing, though, I never seriously considered in all of it (maybe because I didn’t want to) is that food would or could ever be a substitute for desire. Even so, I can’t help but find Alexandra Jamieson’s Women, Food and Desire both compelling and helpful. Alexandera Jamieson is a Holistic health counselor and co-star of the award-winning documentary Super Size Me. While some of what she writes can be a bit self-evident (“it’s time to start eating right” and ”women who overeat do so to find some kind of emotional solace” are among the few) there’s also the painfully real, which is not said nearly enough:

The intense pressure we’re under to be perceived as desirable, in an objectified way, has us either starving ourselves so we don’t have to feel how lonely or sexually unfulfilled we may be…When sex becomes too dangerous for us to fully enjoy, food becomes our version of safe sex.

But Jamieson is not just here to trouble us though with reminders of how scary sex can be or how unfair our society is to women. She wants to be our cheerleader as well and she becomes one in a non-irritating, warm and sincere manner. Though needing and eating food often makes us feel unwelcome in our own bodies, food instead “should delight us, ignite us and make us feel good.”

11375928206_90665a2e3e_zIt’s exactly because the author is on our side and not lecturing us or talking down to readers that I like this book so much. It may sometimes repeat things we already know, but in this case we do need to be reminded how dangerous criticism of ourselves and others can be, and that in doing so, we are “failing to see that person at all.” No one, Jamieson says, not even a mother, should (whether with cruel intention or not) shame us because of our bodies.

Jamieson stresses three common reasons why we may sublimate food for other things: off-kilter family relationships (so many of us know all about that), body alienation (whether we eat to lose ourselves in our own bodies or we don’t eat as a way to try and disappear), and sexual pleasure. It’s this focus that strengthens Women, Food and Desire  and makes it heads above other self-help books on women and food.

As if the empathy and sincerity isn’t enough, the writer also include the neuroscience behind cravings, how to break lifelong eating habits, and practical tips for food shopping. There is also advice on getting better rest and seeing exercise as something fun to do rather than an excruciating punishment to atone for some past sin.

Jamieson is popular with both readers and critics because she genuinely wants to help ease people into rethinking and recharging the way they see food and their bodies in a world where so many fashion magazines and TV shows hold up an “ideal” image of how women should eat, be, and look. Isn’t that refreshing?

Angie Engles has been with the Howard County Library System for 17 years, 14 of which were at the Savage Branch. She currently works at the Central Branch primarily in the Fiction and Audio-visual departments. Her interests include music, books, and old movies.

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meatlessMartha Stewart and all her kitchen minions have come together in this wonderfully simple, easy-to-follow-and-replicate cookbook. Meatless contains over 200 recipes for vegetarians, vegans, and those of us looking to get more “veg” in our diets. In fact, the book is dedicated “To everyone who realizes that a balanced diet relying more heavily on vegetable than on animal can result in a longer and healthier life.” Stewart’s foreword shares a story of her daughter’s pet lamb being slaughtered for dinner and the reading of certain books and viewing of films which together with the encouragement of friends and family brought this book to fruition. Vegetable-based meals are not only the trend, but a legitimate way to eat and live well. This cookbook is, truly, for everyone. The introduction by Editor in Chief of Whole Living, Alanna Slang, provides a legend for the recipes which are Vegan, Gluten-free, & Special Diet. She also goes further to provide an outline of “protein powerhouses” like tempeh, seitan, eggs, and bulgur.

My favorite recipes in this book are unlike any I’ve ever seen or have made for myself before:

1. Portobello & Zucchini Tacos p. 240
Roasted veggies are the best and they are filling. Tacos are easy and the sky is the limit when it comes to “the fixin’s.” This recipe asks that you cut your portobello and zucchini into strips and roast them in the oven with a light drizzle of olive oil and seasonings. These hearty veggies will act as your protein for these tacos. Simple. Simple. SIMPLE! Choose your favorite taco staples like cilantro, tomatoes, cheese, etc. to pull it all together. My favorite thing to add that wasn’t mentioned in this book- grilled avocado! Squirt some fresh lemon and lime and a bit of kosher salt – and you’ve got something really special.

2. Grilled Asparagus & Ricotta Pizzas p. 260
This one is so easy and you get to use your grill! Grill your asparagus until you get those nice browned spots. You can get some fresh pizza dough from the grocery store and prepare it on the grill (or in oven and then, transfer to grill) or use some other flat bread like naan and grill it. Be sure to use olive oil and appropriate temps to get those nice grill marks and cook/heat the dough through. Once your pizza base is done, all you have to do is add some fresh ricotta and your grilled asparagus and cover your grill to let all those flavors come/stick together (2 minutes). Remove from grill and eat your heart out!

3. Roasted Cauliflower with Lemon & Cilantro p. 336
It took a while for me to believe the in the heartiness that cauliflower has, but it really can fill you up! With the right combination of spices and time in the oven, cauliflower can be a tender, substantial meal in itself. This recipe allows for a lot of variation. I would suggest fresh cilantro and lemon juice for finishing this dish. It’s not a lot of work, lightly toss chunks/slices of cauliflower in olive oil and seasoning, roast until tender and finish with my previous suggestions. Delish!

Eating your vegetables can be really pleasurable when you have the right recipes in hand. And with Meatless you’ll find something great on each page.

JP is the HCLS Editor & Blog Coordinator for Well & Wise. She is also a Children’s Instructor & Research Specialist at the Savage Branch & STEM Education Center. She is a storyteller, wannabe triathlete, KPOP-addict, baker of cupcakes, cancer survivor, and liver transplant recipient.

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salt sugar fatMichael Moss’ book Salt, Sugar, Fat: How the Food Giants Hooked Us (2013) provides an inside look at something most people prefer to ignore: what’s in the convenient processed foods that make our lives easier. It’s easy to agree that we should eat less sugar, salt, or fat, but when it comes to actually doing it, few things are more difficult. I still cook in oil or butter, purchase full-fat food products, and I certainly give in to my enormous sweet tooth. But the big culprit isn’t baking cookies with too much butter or sprinkling salt on vegetables – it’s processed convenience foods that literally addict the people who eat them to copious amounts of salt, sugar, or fat.

I did an experiment earlier this year where I actually paid attention to food labels when I purchased food from the grocery store. (I live in blissful ignorance, guys!) I was shocked by the level of sugar in foods where I would never have expected to find it – fruit products for instance. I also found that nearly everything labeled “low-fat” was much higher in carbohydrates and sugar than their full-fat counterparts.

Just in the introduction to his book, Moss explains how it isn’t just consumers who have become addicted to these three ingredients, it’s the corporations, too, through their desire to achieve the best taste possible at the lowest price. He explains, “Sugar not only sweetens, it replaces more costly ingredients — like tomatoes in ketchup — to add bulk and texture. For little added expense, a variety of fats can be slipped into food formulas to stimulate overeating and improve mouthfeel. And salt, barely more expensive than water, has miraculous powers to boost the appeal of processed food.” (xxix) With that kind of lead, Moss ensures there’s only one conclusion for readers to reach: food corporations have used chemistry and biology to teach us to eat this way in pursuit of profit, and they must be held accountable for that.

One of the most telling observations Moss makes is that many executives from the corporations he investigated for the book “go out of their way to avoid their own products.” (p. 341) Despite attempts at government regulation and reductions in salt, sugar, or fat load in foods, the best option for everyday people is still boring old personal responsibility. “Only we can save us,” as Moss puts it, “we decide what to buy… [and] we decide what to eat.” (pp. 343-347)

Jessica Seipel is an Instructor & Research Specialist at the Savage Branch. She has worked for the Howard County Library System, in various positions, for a decade.

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joyous healthThe most success I’ve had to date in the realm of eating healthy (and as a side-effect, losing weight and keeping it off) is the simple notion that food is medicine and fuel for my body. (Not to be mistaken for those diabetes-heart-attack buffet binges). Paying attention to what you eat, why you’re eating it, and what the consequences are to eating are essential questions to ask yourself no matter your waist size.

So, I’m always on the lookout for books that don’t push “dieting,” but instead use common sense approaches to food and nutrition. Believe me, depravation and eating cardboard like substances is no way to live. In the same vein, there must also be a reasonable, attainable alternative that is – in fact – healthy.

Joyous Health: Eat and Live Well Without Dieting by holistic nutritionist, Joy McCarthy promises a celebratory approach to eating clean, delicious foods that don’t have extra sugars or dairy. This book provides over 150 recipes that could help your digestion, help you sleep better, lower your blood pressure, increase your libido, and (potentially) have you “feeling fabulous everyday.” I like the sound of that!

The book is plastered with beautiful, crisp images of McCarthy’s healthy creations. The recipes are easy to read and the instructions are just as easy to follow. The introduction is filled with lots of great wellness tips and sound advice to getting your body ready to eat nutritious foods. McCarthy even includes color coded dietary needs categories (e.g. vegan, gluten-free, dairy-free) to help take the guess-work out of who and how you might really benefit from these recipes.

My favorite recipes in here are not the kale chips( only because my friend makes the best kale chips ever). Though, this book provides at least three versions for you to enjoy. I do, however, absolutely love the “Farmer’s Market Bruschetta” (p. 205) which falls into the categories of detox, vegan, dairy-free, gluten-free, and raw. Not to mention, “super easy” and “ridiculously delicious” in my book!

9698220861_c8757419fe_zI also really like her version of the ever popular avocado toast that’s trending right now: “Avocado Kale Tartine” (p. 152). It’s vegetarian and packed with my favorite things: avocado, eggs, kale, bread, cucumbers, and radishes. C’mon, tell me that that doesn’t sound like a fantastic breakfast! The recipes are so easy to adapt. In fact, for the tartine mentioned above, you could substitute any crunchy vegetable you have on hand for the radishes and cucumbers. There’s also a “Joyous Tip” on this page explaining the misconception of egg yolks.

Again, I loved this book and the recipes were incredibly easy to navigate. I’d definitely recommend this to anyone who’s afraid to cook and/or to the person who wants to eat their way to a healthier relationship with food.

JP is the HCLS Editor & Blog Coordinator for Well & Wise. She is also a Children’s Instructor & Research Specialist at the Savage Branch & STEM Education Center. She is a storyteller, wannabe triathlete, KPOP-addict, baker of cupcakes, cancer survivor, and liver transplant recipient.

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weeliciousA few years ago one of my personal favorite regular Well & Wise contributors, the wonderful Farmers’ Market Chef, did a post on the seemingly impossible task of what to pack in school lunches. I thought this was very brave of her and found the books she suggested to be very useful (even though thinking of things to pack still feels like one of my most exhausting chores–and we’re only halfway through the current school year!). So, when I recently, noticed a book in the new nonfiction collection, I thought I’d check it out and see if it was worth adding to the FMC’s other great suggestions. I’m happy to report it is!

Weelicious Lunches: Think Outside the Lunch Box with More Than 160 Happier Meals by Catherine McCord is an absolute gem. First of all, it is a very visually appealing book (which makes sense considering that one of the early sections focuses on “Engaging All the Senses”). McCord discusses how parents have to think beyond just packing healthful options to what their kids will do when they’re in the cafeteria without Mom or Dad around. Parents not only have to battle with what school cafeterias are sometimes serving (she mentions the infamous pizza sauce as a vegetable Congress decision), but also what other kids are bringing to school (she aptly names it “lunch box envy”), as well we the many distractions kids face at lunchtime. She explains: “If you want raise great eaters you have to appeal to all your child’s senses. Sometimes half the battle of making sure your kids eat at school is ensuring that what’s inside their lunch box is as stimulating as everything you can be sure is going on come lunchtime outside of it.”

Secondly, the book takes into consideration all kinds of eaters and situations. For example, “Principles of the Perfect Lunch” addresses the need for balance in a child’s diet and, consequently, the lunch box. McCord offers up some useful options to fill your child’s fruit, vegetable, protein, and carbohydrate needs. She also provides specialized lists of the recipes in the book to offer up good lunch box combos, theme lunches, and ideas for those with food sensitivities and allergies. Speaking of which, she also provides a very handy “Weelicious Lunches Allergy Guide” to help you skirt gluten, nuts, eggs, and dairy as needed. There are also suggestions for incorporating dinner leftovers into lunches, a discussion of whether to pack hot or cold foods and what to pack them in, and (my personal favorite favorite) “Strategies for ‘Picky’ Eaters.”

weelicious aFinally, the book has recipes, lots of lovely recipes. She divides them up nicely into the following categories: Salad, Soups, Sandwiches, Pizza (yep, 10 variations on the theme of pizza),  PB&J (if you were impressed by 10 variations on pizza, try 11 takes on pb&j, including one promisingly called “The World’s Greatest PB&J”), Main Events, Veggies, Dips and Spreads, Snacks, and Desserts. Again, there are many beautiful pictures, and a lot of the recipes make me hungry just looking at them (of course this may be a testament to my immaturity).

Many of the recipes in this book translate to meals beyond the lunch box. There are also many great recipes and tips on the Weelicious website. But next I think I’m going to check out McCord’s older book Weelicious: 140 Fast, Fresh, and Easy Recipes. It also provides recipes; recommendations to turn your kids into good, healthy eaters; and, most appealingly, ways to turn dinner into a “one family, one meal” occasion.  That sounds like absolute bliss to me!

Joanne Sobieck-Lingg is glad to blog about her many, disparate interests (though expert in none, except maybe parenthetical asides). In past lives, she was a writer, proofreader, editor, project manager, teacher, and even co-coordinator of a certain health blog. She has been happily ensconced among the fiction and teen books at the Central Branch of HCLS since 2003.

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diet soda canRecent studies have shown that intake of artificial sweeteners may contribute to glucose intolerance. Those of us who enjoy diet drinks and cut calories by selecting foods with sugar substitutes may decide that the trade-off is not the healthy choice. We may want to think twice before satisfying cravings for Diet Coke and go for an unsweetened iced tea instead.

Glucose intolerance is a serious health risk because it can lead to diabetes as well as metabolic syndrome. Diabetes is characterized by the body’s inability to produce insulin to process sugar intake. Insulin is a hormone produced in the pancreas that is needed by the body to regulate glucose levels. Metabolic syndrome is a set of biochemical changes that increases one’s risk for heart disease and diabetes. The physiologic changes in metabolic syndrome include glucose intolerance, abnormal lipid levels, insulin resistance and obesity.

The human intestines are filled with microscopic living organisms, the so-called “gut flora.” A normal intestinal environment is home to these organisms, most of which are bacteria. A study published in the 9/18/2014 issue of Nature described findings that intake of artificial sweeteners changes the composition and function of this flora. The researchers fed mice three of the most commonly-used sugar alternatives: aspartame (Equal), saccharin (Sweet’N Low) and sucralose (Splenda). The mice drinking the artificially-sweetened water had altered intestinal bacteria and marked glucose intolerance. Antibiotics administered to kill this bacteria resulted in resolution of the glucose intolerance.

Additional research was carried out on a limited number of human subjects. Nondiabetic subjects who reported artificial sweetener use were more likely to develop glucose intolerance over time than were those who stated they did not use artificial sweeteners. These participants also were more likely to show changes in gut flora. The researchers gave seven human subjects high levels of saccharin over six days, and four of thee subjects then had abnormal sugar levels. The scientists theorize that the altered combination of bacteria causes a change in glucose metabolism, blocking the sugar levels from declining as quickly as they should.

Although the study’s authors point out that the percentages supporting their findings are statistically significant, they note that more studies are needed. Over the past several years, evidence has accumulated that intake of artificial sweeteners increases sugar cravings. Some studies have even shown that those who use artificial sweeteners are more likely to be overweight. Now with the possibility that these additives can have serious health effects such as diabetes, the support for decreased ingestion of artificial sweeteners grows. The research findings indicate that it might be time to cut back on total intake, perhaps drinking one fewer can of diet soda per day and selecting a snack of nuts or blueberries rather than sugar-free cookies. Limited consumption of products with artificial sweeteners could be important to limiting the associated health risks. Similar to other medical recommendations regarding nutrition and fitness, the guidance at this point is moderation.

Cherise Tasker is an Instructor & Research Specialist at the Central Branch and has a background in health information. Most evenings, Cherise can be found reading a book, attending a book club meeting, or coordinating a book group.

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