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You are here: Home / Archives for nutrition

nutrition

What to do after a binge

2020-06-18 by laura

Health coach confession time: I am in recovery from an eating disorder. Recovery doesn’t mean that slips don’t happen. Recovery means slips don’t become slides. Recovery – to me – means abundant self-kindness, body positivity, and getting back to my baseline habits that help me feel better.Photo of binge by fridge by Corie Howell

There are quite a few sources out there that discuss things one can do to resume self-care with healthy eating after a binge. My tips aren’t anything radical or new. What follows is simply what works for me and perhaps a general reminder of what you already know for yourself.

If you are in active disordered eating behavior please seek professional help. You deserve to feel good and this illness requires medical and psychological expertise. Meanwhile, you might do these things to begin feeling better immediately.

In the moment

Take a pause. Take a breath. Use this time to sit at your table and totally enjoy whatever it is that you’re eating. Follow the basics: chew and taste. Thank yourself for using food to manage the difficulty that led you to eating it.

Whaaat? Yup. There are benefits to your eating behavior! You get something out of it – relief! However temporary that relief may be. This is the tool you know. This is the tool that works. There’s absolutely nothing wrong with you for making this choice. No guilt. No shame.

IMHO binges are a form of self-care although they’re not great long-term or done often. Right now the benefit of relief outweighs all the cons.

If you want to stop yourself, perhaps use physical rewards that are also pleasurable like food. I like to smell sandalwood and remember how much my grandfather loved that scent and happy times at his house. Lavender works for me too.  Ditto ginger and peppermint.

Immediately after

Take care of your body. Drink water and stay hydrated. Have an over the counter medication to help with any gastrointestinal discomfort. Or use that ginger and peppermint in tea or lozenge form – both are helpful for nausea. Fennel tea is great for gas and has a lovely licorice taste.  Have a warm soothing bath or self-massage with an aromatic oil.

If you can, try to consider the things that led to the binge.  What happened? Who were you interacting with? What were your emotions? What was the physical sensation of those emotions in your body? There is a chain of events that got you into the kitchen. Recognizing context and feelings can help you break the chain another time. Do not worry if you had no bodily sensation or can’t name the emotions. This is really difficult stuff, especially if you have past trauma or co-morbid conditions. This is one reason why working with pros is helpful.

Next day and beyond

Notice any lingering effects. For example, my body is impacted when I over do sugar. I have a hard time getting out of bed next morning. I am super groggy and the feeling lasts almost an hour. Sugar will also will give me an anxiety attack within 24-48 hours of consumption. It took me decades to match this type of anxiety with food since the impact is not immediate. And, if I consume too much sugar over a period of days, my joints and tendons will begin to ache worse than usual. Now that I know I get side effects, I can sometimes break the chain of events leading to the binge by weighing the consequences. Do I want to feel better now if it means I’ll feel even worse later?

You may feel like compensating with some sort of rigid rule or restriction. Compensate with your regular routine. Restricting food the next day doesn’t erase the past and is the beginning of the next disordered cycle. Exercising more won’t burn the amount of calories you ate unless you exercise for a looooong time. Doing your daily routine is a compensation. Congratulate yourself for doing a little bit every day.

Treat yourself with healthy food that you love. I love scrambled eggs and spinach for breakfast. I’ll treat myself by adding some feta. I might go out and get a little fresh salmon for dinner – I usually don’t get it due to cost. But, that money is less than what I will pay in health care later on down the line. And, I tell myself if I’m using food as love that I am totally worth the expense.

Eat when you’re hungry and stop when you’re comfortably full.

Use those CBT phrases. Your brain may be looping on beating itself up for binging. Let it. But, respond to it. Are those thoughts true? Phrases that work for me, “that happened but I can’t change the past. I am changing right now.” “That tasted really good yesterday and I can have more of x at some future point.” “I deserve excellent nutrition.”

Create a non-food rewards/comfort list. You might be able to use those tools instead of a binge in the future. If you have a list already, review it.

Create a “reasons why” you want to eat nutritious food. For me? Managing my risk of cardiovascular disease, avoiding anxiety, avoiding inflammation that increases my pain levels. Write them a small card you can carry around with you. Refer to it often, even when you’re not in the binge cycle.

Most of all remind yourself that you deserve love just for being you. Binging is not “bad.” It’s simply that other ways of coping work better long term. Taking the time and energy to practice self-care post-binge might help and certainly won’t hurt.

 

Filed Under: Wellness Tagged With: binge, cognitive behavioral therapy, confessions from a health coach, daily practice, eating disorders, food, habits, health, nutrition, routines, self care, self kindness, self love, tips, wellness

Fermenting Friday: making sauerkraut with kimchi paste

2020-05-15 by laura

My friend Jennie wants to save money on probiotics. Probiotics are spendy. Yet, she’s uncertain on how to go about fermenting foods for herself to get those beneficial organisms into her gut. Sauerkraut is the easiest, simplest, can’t-possibly-go-wrong way to ferment food, in my opinion. So, this week I am making sauerkraut on Fermenting Friday.

Mama O's super spicy kimchi pasteMore accurately I’m making kimchi. I found this Mama O’s premium super spicy kimchi paste the last time I braved a trip into the local swanky natural foods store chain. The paste is going to allow me to avoid making kimchi from scratch, which is a whole other blog post.

I started my adventures in fermenting with basic sauerkraut. I wrote a how to make sauerkraut page if you’d like a more detailed step by step instruction with photos.

Cabbage is cheap so you won’t feel like you’ve wasted money if it doesn’t turn out. It also allows you to practice making fermented foods. A LOT. Because cheap.

There isn’t really a recipe per se for sauerkraut. Shred cabbage, make it juicy, submerge cabbage in juice, store it in anaerobic conditions, wait while checking on it periodically.

Simple but not necessarily easy.

Preparing fermented foods is more of an art than a science. Sure, there is a lot of interesting scientific information underlying the process. There are many variables in how the end product ends up. Hence the need for you to experiment in a playful non-scientific way. You’re going to have mistakes and failures. That’s ok. Having fun with the process goes a long way towards making it easier to incorporate fermenting into your life.

I’m making a series of “how to” pages. The how to make sauerkraut one is the first of many. It shows me going through the process if you’d like to peek at how I’m making sauerkraut. Pictures are by the amazing Collective 70 photography.

Filed Under: Wellness Tagged With: digestion, fermented foods, fermenting, Fermenting Friday, food, gut health, microbiome, nutrition, recipes

Fermenting Friday: Kefir

2020-04-17 by laura

My kombucha was a fail. The SCOBY wasn’t viable and it was tossed. I’ll procure another and try again.

This is my second attempt at making kefir. It’s on the shelf for its photo shoot. Do not leave your kefir in the sunlight! Heat will kill the grains.

My first attempt at kefir didn’t work out super well. I put too many kefir grains in with my milk. The ratio is important. I was a bit cocky because the hands-on part of making kefir is so.damn.easy. When you have too many grains it can grow very quickly.

Bottled kefir
Air tight bottle. Don’t leave it in the sunlight!

I ended up with a fist sized blob of what I thought was grains within two days. The rest of the fermenting milk did not thicken into the yogurt-y texture I was anticipating. It was still like, well, milk. Turns out a lot of the mass’o’grains was curds. I continued letting the thing culture and by day 4 it the batch had split into curds and whey.

This wasn’t a tragedy. It’s basically just messy. I thought the grains were still viable. The curds and whey are edible. Curds coalesce into a sour cream consistency and can be used likewise. The whey can be used many ways including as a starter culture for other ferments.

The trick is to get the kefir grains out of the big blob. I did that by first straining it. Then it was time to get hands-on and squeeze it. The kefir grains were harder than the curds and had a texture which didn’t give when pinched between thumb and index finger. Voila! Rescued!

The proper ratio is about 1 TBSP grains to 1 quart of milk. And, you’re supposed to gently shake the mixture a few times a day to spread the grainy goodness throughout the batch. Whoops.

So I created the second batch. This time with the suggested ratio and requisite shaking. I drained the grains after 48 hours. Then I did a second ferment with a sealed lid. The internet says this might thicken it plus the anaerobic environment leads to carbonation. Cool!

This batch had the kefir-like sourness and there was carbonation so I declared the batch done, strained out the grains, bottled it with an airtight cap, and put it in the fridge. The “milk” did not thicken up. Just like the first batch.

I drank a scant .25 cup and it tasted familiar like the kefir one buys at the grocery, sans thickness. Best to introduce potentially new bacteria to your gut slowly. Sure enough, I had a mild message from my colon within 2 hours. Take that Benefiber.

I ate the kefir “cheese” on baked potatoes. Verdict? Yum. Definitely a good sour cream substitute. I imagine the heat isn’t good for the live cultures so I consider this a culinary rather than nutritional use.

I have made five additional batches as of today, all with secondary fermenting. and have gotten the same result. They all taste like kefir. I’m calling it a mild success. My theory is the grains are sluggish. I’ve heard that they might strengthen up again after several batches, so I’ll keep making batches as long as I have access to milk. I am under isolation with the rest of the world as of this writing so I am not going out for groceries unless strictly necessary.

I’ll also try a different brand of milk. It’s also heard that some pasteurized milk is ultra-pasteurized and the grains don’t like that (this merits more research on my part because right now I don’t understand the implications of utra-processing vs. regular). I’m not ready to quit on fermenting either ‘booch or dairy kefir. I may need to procure starters which are more happy and robust. And, it may be awhile before I can do that because of the pandemic. Meanwhile, I have done my usual sauerkraut. Just because I’m stuck at home doesn’t mean I stop getting good bacteria. Stay safe and healthy my friends.

 

Filed Under: Food, Nutrition Tagged With: beverages, digestion, fermented foods, fermenting, Fermenting Friday, food, gut health, microbiome, nutrition, recipes

Things I love: ichiju-sansa

2020-03-24 by laura

Kaki Okamura has written a great article about ichiju-sansa which is Japanese for one soup three sides. It’s consistent with the baseline eating style I recommend. Sitting, chewing, mindfulness, etc. Balanced nutrients. Highly recommend the read.

 

Filed Under: Nutrition Tagged With: nutrition

Fermenting Friday: Kombucha

2020-03-20 by laura

SCOBYI got myself a new kombucha SCOBY from my friend Eloise, along with some kefir grains. I’ve been relying on expensive probiotic supplements to bridge the gap and, well, it’s kind of dumb to spend good money when I can have the benefit of food nutrients in addition to the good bacteria. I’m trying to be better about making something cultured as part of my weekly food prep routines.

I’ve made saurkraut, yogurt, and rejuvelac successfully in the past. This is my first time doing kombucha and kefir.

A lot of fermentation techniques are super simple to do. Kombucha is one of the easy ones. I really like the explanations and videos given by Angelica over at You Brew Kombucha. I’ll leave the detailed how-to to her. BTW, SCOBY is an acronym for Symbiotic Culture Of Bacteria and Yeast. Rhymes with Adobe.

The basic method is that you make sweet tea, add a bunch of water, tea, “starter tea,”and the SCOBY. Then you wait for nature to take its course.

The yeast eats the sugar and proliferates, producing carbon dioxide. If you brew it long enough in an airtight container, that means it’s going to get fizzy. It’s also going to get more sour the longer it ferments. My spouse used to call kombucha “vinegar pop.”

Of course there are some additional things to do besides the basic process. Ensure you don’t use metal containers or utensils. You must use real sugar. Don’t worry. You won’t be adding it to your diet. It gets eaten by the SCOBY.

You need to ensure you cool down your tea before adding the other ingredients because if the liquid is too hot it might kill the good living microorganisms.

The process is not tricky despite the little rules.It makes plain ‘booch. If you want to add flavoring or lots of fizz, you’ll need to do a second fermentation. No big deal. It’s as simple as adding the tasty stuff and resealing the container.

SCOBYs require some care and feeding. As you make more batches, you’ll have a lot of SCOBY. Put it in a container and cover it with the ‘booch. Keep it out of the sun, at room temperature, covered. You can put the “SCOBY hotel” in the fridge. That will slow the proliferation. It’s totally fine. When you want to make more ‘booch, it will just mean it takes a little longer for the bacteria and yeast to get going.

You can see from the photo that I’ve gotten underway with my kombucha. I’ve also started the kefir. I’ll keep you posted on how it goes.

Filed Under: Food, Nutrition Tagged With: beverages, digestion, fermented foods, fermenting, Fermenting Friday, food, gut health, microbiome, nutrition, recipes

Review: How to Eat

2020-03-12 by laura

Mark Bittman, the former New York times celebrated columnist renowned for his books on “How to cook everything,” “How to cook everything vegetarian,” and his much publicized weight loss and promotion of eating vegan till dinner for health, has authored a new book with David L. Katz. Katz is an expert on nutrition and the founding director of the Yale-Griffin Prevention Research Center.

I give “How to eat: All your food and diet questions answered” an 9.5 /10. It’s short (222 pages of content), well researched with proper citations and a bibliography, and written in an informal engaging style. It’s accessible to newbies without a background in science, incorporating discussion of the research within a question and answer format.

The authors have scientific credibility so the content is trustworthy.  It covers popular diets and eating styles as well as giving no-nonsense advice on how to eat, as promised by the title. It also provides an overview of macros, the basic building blocks of nutrition. Best of all, IMHO, it gives advice on how to evaluate nutrition research. There’s a lot of hype and commercial proselytizing in nutrition.

Dieting is big business. “How to Eat” advocates for a balanced approach to food consumption with “dietary patterns” vs. strict eating rules. I give it kudos because it fulfills its purpose as a basic myth-busting overview of diet. It’s reassuring to know that we all already know what to do by applying common sense to our food intake. Keep it real, keep it whole and unprocessed, focus on plants regardless of whether or not you include meat or animal products in your diet.

My one – very minor – quibble is that I would have liked some pointers — beyond the bibliography — of where to go for more in-depth yet written for the lay person information or a link to a web site which provides up to the minute information on some of the topics covered. This wasn’t the point of the book, so it’s not really fair of me to expect that. There are plenty of good resources available for that type of nutrition news coverage. Why reinvent the wheel?

This is a very good start for anybody wanting a good overview of nutrition, a review of diet(s) you’re likely to choose, and solid advice on how to eat that applies across the board whatever type of diet you decide to implement.

Filed Under: Nutrition Tagged With: books, health, nutrition, reviews

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Head shot of Laura J. SmartLaura helps you with nutrition, fitness, culinary skills, and sustainable habit change at laurajsmart.health

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