NIFS Healthy Living Blog

Protein was once primarily associated with fitness enthusiasts and bodybuilders. It was commonly found in supplements like powders, bars, and shakes. In recent years, however, protein has made its way into mainstream marketing, and now it can be found in nearly everything—from coffee and pasta to popcorn and even soda.

The excitement around protein isn’t unfounded. This macronutrient plays many important roles in the body. Protein helps repair and build muscle tissue, supports immune health, and can help promote feelings of fullness while stabilizing blood sugar levels. However, like most things in nutrition, balance is key. Consuming too much protein may come with some unintended consequences.

First, consuming excess amounts of any macronutrient—whether protein, carbohydrates, or fat—can lead to excessive calorie intake and potential weight gain. Even if total calorie intake stays within recommended ranges, prioritizing protein at the expense of carbohydrates and fats can create a macronutrient imbalance. Carbohydrates and fats serve as the body’s primary and preferred sources of energy, and limiting them too much may leave the body without the fuel it needs.

When adequate carbohydrates and fats are not available for energy, the body may begin converting excess protein into energy. This process produces urea as a byproduct, which must be filtered out by the liver and kidneys. Over time, excessive protein intake can place additional strain on these organs. The body also requires more water to eliminate this waste, which may increase the risk of dehydration if fluid intake is not sufficient.

So how much protein is too much?

While there is a minimum recommended daily intake for protein, there is no universally agreed-upon maximum for healthy individuals. Current dietary guidelines suggest that many adults benefit from consuming about 1.2–1.6 grams of protein per kilogram of body weight per day, depending on activity level and health goals.

For example:

• A person who weighs 150 pounds (68 kg) may aim for roughly 82–110 grams of protein per day.
• A person who weighs 200 pounds (90 kg) may aim for roughly 108–144 grams per day.

To maintain balance and allow room for carbohydrates and fats, a common rule of thumb is to keep protein intake at or below about 2 grams per kilogram of body weight per day.

For more individualized recommendations—especially for those with specific health conditions such as kidney or liver disease—consulting with a registered dietitian is the best way to determine appropriate intake levels.

For those looking for a quick and convenient way to support their daily protein needs—especially after exercise—this high-protein shake recipe is an easy option to try:

High Protein Espresso Breakfast Shake

Protein is all the craze lately, and rightfully so due to its many benefits. However, many protein sources, especially animal based protein sources, can be high in nutrients that can harm the heart, specifically saturated fat, trans fats, cholesterol and sodium, if not selected carefully.

Intake of foods high in saturated fat, trans fats in cholesterol can increase LDL cholesterol levels in the blood, or the “bad” cholesterol, that is associated with heart disease. Trans fats can also lower your HDL cholesterol levels - the beneficial cholesterol that works to lower the amount of LDL/bad cholesterol in the bloodstream. Sodium, on the other hand, when consumed in excess, is associated with an increase in blood pressure, which makes the heart have to work harder to successfully pump blood throughout the body. Over time, high blood pressure can result in injury to the blood vessels, speeding up the buildup of plaque, which can lead to heart attack or stroke.

Foods high in saturated fat, trans fat, and cholesterol include fatty cuts of beef, lamb and pork; beef tallow (and foods that are fried with it); poultry with skin; full fat dairy products such as butter, cream, ice cream, and most cheeses; and “tropical” oils such as coconut oil, palm oil, and palm kernel oil. While we don’t frequently use or cook with coconut oil, palm oil, or palm kernel oil, it is used in a variety of processed and packaged foods, including some protein supplements like protein bars and shakes. Similarly, many protein-rich foods can also be high in sodium, especially processed meats like cold cuts and cured meats (deli meats, sausages, hot dogs, bacon, etc) and highly processed protein supplements and protein foods (protein crackers, protein chips, protein breads, protein pastas, etc.) which are increasing in popularity.

So how do you meet your protein needs while also protecting your heart health? It’s all about balance. When opting for animal based proteins, it is best to choose those that are leaner, such as “round”, “loin”, and “sirloin” cuts of red meat, skinless chicken and turkey, fish and seafood, eggs and egg whites and low fat dairy products (nonfat, 1% or 2% milk products - greek yogurt, cottage cheese, milk). Many animal based proteins are likely to still provide some saturated and trans fats and cholesterol into the diet, so it’s important to also include plant based proteins, such as tofu, tempeh, lentils and legumes, nuts, beans, and seeds. Fruits and vegetables typically provide little protein, however, they are still equally important for heart and overall health, so be sure to incorporate them alongside your protein sources at meals and snacks!

Celebrate Heart Health Month at NIFS ❤️

February is Heart Health Month at NIFS, and we’re putting your heart first with FREE Bod Pod & NIFS 3D Scans, blood pressure testing, HIIT & Burn classes, a Heart-a-thon Walk, and our Heart & Hustle Challenge.

Register for classes in the NIFS app, and earn raffle entries for every class you attend in our new Group Fitness Room 1. The more you move, the more chances you have to win—while doing something great for your heart.

Follow us on social for event updates and reminders, and stop by the Service Desk for full details. 

Colder, drier air, less sunlight, more time spent indoors, increased holiday travel, and more mixing and mingling all contribute to rising rates of illness in the winter months. While no single food or supplement can prevent or treat illness, a balanced diet with the right combination of key nutrients can support a healthy immune system—making it easier for your body to fight off illness and infection.

A food-first approach is recommended when it comes to obtaining these nutrients. This means focusing on whole foods as your primary source rather than relying heavily on supplements. Below are several key nutrients for maintaining a healthy immune system this winter and the foods in which they can be found.

Vitamin C

Vitamin C is a well-established immune-supporting nutrient. It serves as an antioxidant, helping fight off cellular damage that can make cells more susceptible to illness and infection. It also supports the function of phagocytes, the cells that “eat” pathogens.

Most fruits and vegetables contain vitamin C, but seasonal quality can vary this time of year. It can be helpful to choose those that are in season, such as citrus fruits (oranges, clementines, grapefruits) and their juices, pomegranates, kiwis, bell peppers, and leafy greens like kale, Brussels sprouts, broccoli, and cabbage. Frozen fruits are also a great option, as they are typically picked at peak ripeness and remain just as nutritious as fresh varieties.

Vitamin D

Vitamin D helps activate white blood cells that detect and destroy pathogens. Without adequate vitamin D, these cells are not as effective. Sunlight exposure contributes significantly to vitamin D production, but during the winter months, sunlight and time spent outdoors decrease—leading to lower natural production. Vitamin D is also found naturally in very few foods, so unless you’re intentional about including these foods regularly, you may fall short.

Vitamin D is primarily found in fortified dairy products and dairy alternatives (almond, soy, coconut), fatty fish (salmon, mackerel, sardines, anchovies), egg yolks, and mushrooms exposed to sunlight. If you don’t consume several servings of these foods on a regular basis, your physician can order a blood test to determine whether your levels are adequate and if a supplement is indicated.

Zinc

Zinc plays an important role in the normal development and function of immune cells. It may also help inhibit the replication of certain viruses and bacteria, potentially shortening the length of infection. Zinc is best absorbed through animal sources such as beef, pork, turkey, seafood (oysters, crab, shrimp, sardines), eggs, and dairy products. It can also be found in plant sources, including seeds (pumpkin, hemp, chia), nuts (cashews, almonds, peanuts), beans, lentils, and whole grains.

No one supplement or food can prevent or treat illness, and diet is only one part of the equation. To further reduce your chances of getting sick this winter, remember to wash your hands regularly, sanitize frequently touched surfaces, cover your coughs, and stay well hydrated and well rested.

By focusing on nutrient-dense foods and simple daily habits, you’ll give your immune system the support it needs all season long.

Creatine is one of the most popular sports supplements, but is it right for you? Creatine, or creatine monohydrate, is a compound created by amino acids (methionine, glycine, and arginine) that is used for energy by the skeletal muscles, which are responsible for movement and maintaining posture. Creatine is important for maintaining a steady supply of energy to your muscles during exercise, especially short-burst, high-intensity activities (such as weight lifting, sprinting, or jumping). It can also help increase muscle growth, speed up recovery, and temporarily increase water retention in muscles, which may reduce dehydration and cramping. 

Your body produces about half of its creatine supply naturally in the liver. The other half comes from your diet, particularly protein-rich, animal-based foods such as red meat (beef and pork), fish, and seafood (tuna, salmon, herring, cod). 

You can also obtain creatine through supplements. Creatine monohydrate is one of the most researched supplements available, specifically for its impact on sports and exercise performance. The general recommendation for creatine supplementation is 3–5 grams per day, or 0.1 g per kilogram of body weight (1 kg = 2.2 pounds). Exact dosing will depend on your individual goals. Alcohol and/or caffeine use may interact with creatine, lessening its effectiveness or leading to side effects, such as dehydration.

Who Benefits Most? 

• Athletes and active individuals: Those involved in strength training, sprinting, or high-intensity exercise often see improvements in performance and recovery. 

• Older adults: Research suggests creatine can help maintain muscle mass and strength, which supports mobility, balance, and independence as we age. 

• Vegetarians and vegans: Since they consume little or no dietary creatine, supplementation may be especially beneficial for performance and energy. 
  

Best Time to Take It 

The most important factor with creatine is consistency. Whether you take it before or after exercise—or even with a meal on rest days—the benefits come from daily use. Some evidence suggests pairing creatine with a post-workout meal that includes protein and carbohydrates may enhance absorption, but the key is regular intake. 

Creatine can be a safe and effective tool for improving strength, recovery, and overall muscle health when paired with consistent exercise—but it’s not a magic pill. Always check with a healthcare professional or dietitian before starting any supplement, especially if you take prescription medications or have a chronic health condition. 

Finally, remember that in the United States, supplements are not regulated by the Food and Drug Administration. This means it is not guaranteed that what’s on the label is actually in the product. To protect yourself, always choose supplements that have been third-party tested by organizations such as NSF or USP. 

As we head into the tail end of summer—whether you’re soaking up the sun by the pool or enjoying a cookout—your body is fighting an invisible battle against little molecules called free radicals. These unstable, highly reactive molecules are produced naturally in the body, but they’re also triggered by things like alcohol, tobacco smoke, and too much sun exposure. 

In small amounts, free radicals are part of your body’s defense system. But in excess, they can damage cells and may play a role in cancer, heart disease, stroke, arthritis, vision loss, and even brain conditions like Parkinson’s or Alzheimer’s disease. 

Here’s the good news: your diet can help. Antioxidants are compounds that protect against and neutralize free radicals. While they don’t slow down aging or guarantee longevity, they may reduce the risk of disease and support healthy aging. The best way to get antioxidants is through a balanced diet full of plant foods, rather than supplements. 

Here are some common antioxidants and where to find them: 

• Vitamin C – Supports the immune system and helps protect against cell damage. Found in citrus fruits, kiwis, mangoes, bell peppers, broccoli, spinach, and berries. 

• Vitamin E – Helps limit free-radical production. Found in plant oils (sunflower, safflower, corn, soybean), avocados, whole grains, nuts, and seeds. 

• Carotenoids (beta-carotene, lycopene, lutein) – Linked to cancer protection and eye health. Found in colorful fruits and veggies like sweet potatoes, carrots, pumpkins, tomatoes, watermelon, apricots, and leafy greens. 

• Flavonoids (anthocyanins, catechins) – Support heart and brain health. Found in onions, garlic, leafy greens, green tea, and cocoa. (Red wine contains flavonoids too, but alcohol itself creates free radicals, so it’s not the best source.) 

You don’t need to overhaul your diet to get more antioxidants—just focus on variety. A colorful plate filled with fruits, vegetables, nuts, and whole grains is one of the simplest ways to give your body the support it needs for healthy aging. Small, consistent choices today can add up to a stronger, healthier tomorrow. 

The human body is like a car - it needs fuel to function, but instead of gas, we rely on calories from foods and beverages for energy.

Adequate energy is needed for all bodily processes, including essential functions like keeping your heart beating, your lungs breathing, and maintaining your body temperature within range, as well as other activities like day-to-day movement and structured exercise.

Carbohydrates are the body’s primary source of energy. Carbohydrates are found in fruits, vegetables, grains, beans, and many other foods. When consumed, the body converts carbohydrates to glucose, which is used immediately for energy or stored as glycogen for future use. If excessive energy is consumed, it is stored as fat to be burned later in the absence of energy from food.

Simple carbohydrates - or those without fiber-such as sugar-sweetened beverages like soda and juice, white and enriched grains, and highly processed foods that are rich in starches and sugars, are broken down quickly and provide a rapid increase in energy. When a diabetic experiences episodes of low blood sugar, it is recommended that the individual be given simple carbohydrates to rapidly bring their blood sugar levels back up to the normal range. However, if blood sugar levels are stable and blood glucose rises rapidly, a quick decline will also occur, which often results in fatigue, irritability, and a desire for a new “quick fix” of energy, leading you to crave and reach for more simple carbohydrates.

Complex carbohydrates - or fiber-containing carbohydrates- are broken down more slowly, which provides a steady supply of energy, which is why it is recommended to opt for complex carbohydrates more often than not. Complex carbohydrates include whole grains, such as 100% whole wheat bread, brown rice, quinoa, fruits and vegetables, beans, and legumes.

Pairing carbohydrates that lack fiber with a good source of protein, fat, or additional fiber can help delay the rapid peak and fall of blood sugar levels, aiding in more regulated energy release throughout the day. Eating a meal/snack that pairs carbohydrates + protein, healthy fat,s and fiber every ~3-4 hours is ideal for boosting and balancing energy levels throughout the day. To build a balanced meal, pick one item from each category below:

• Complex carbohydrate (ideally >3 grams fiber/serving):
  • 100% whole wheat bread, pasta, bagels, muffins, or tortillas
  • Brown rice, quinoa, bulgur, and other whole grains
  • Beans and legumes
  • Fruits and vegetables, especially those with skins and seeds intact
• Healthy fat:
  • Plant-based oils (avocado oil, olive oil)
  • Nuts - almonds, pistachios, walnuts, etc.
  • Seeds - flaxseed, chia seed, hemp seeds
  • Nut butters ○ Avocados
  • Fatty fish
•  Protein:
  • Lean beef or pork
  • Chicken
  • Fish/seafood
  • Eggs
  • Low-fat dairy products (Greek yogurt, cottage cheese, milk)
  • Protein supplements - shakes, powders, bars, and other fortified foods

We’ve all been here before: When it seems the long, gray winter will never end and you make one more pot of hearty vegetable soup or another casserole; or when the lackluster tomatoes and almost pinkish-white strawberries just aren’t cutting it. It’s time to get creative!

As a Hoosier native myself, I long for the tastes of summer more often than not, especially this time of year. What are some ways to get more variety into your diet in late winter? Look no further: we’ve got some ideas to tide you over until you can get your hands on some summertime Indiana-grown treasures!

Breakfast

It’s smoothie time! Smoothies are fantastic because they are nutritional powerhouses, can disguise fruits and vegetables that you might be on the fence about, and never require a recipe. To keep it simple, use frozen-fruit mixtures and rinse out your blender as soon as you are done to avoid having to scrub off dried-on fruit fibers later.

A basic guide on where to start: Combine 1 cup of frozen fruit with about ¾ cup liquid (I personally love vanilla-flavored soy milk). Optional add-ins could include a handful of kale or spinach (what better way to hide those greens than a sweet smoothie?), a spoonful or two or chia seed or ground flaxseed, a little peanut butter or almond butter, rolled oats, or even a banana to add a little extra creaminess. Top with a drizzle of honey or a little granola.

Lunch

A light and citrusy dressing is a refreshing way to beat the winter blues! A favorite dressing in my house is this orange tahini dressing. It tastes delicious on any leafy green, so if you aren’t a fan of kale, just top your spinach or romaine lettuce with it instead. Whisk together the following ingredients in a bowl:

2–3 tablespoons orange juice (fresh-squeezed preferred)

2½ tablespoons tahini

2 tablespoons apple-cider vinegar

1 tablespoon maple syrup

1 tablespoon olive oil

2 teaspoons orange zest

Salt and pepper to taste

Massage dressing into kale and top with chopped apple, grapefruit (peeled and sliced), and pepitas or nuts of your choice (walnuts are my go-to).

Dinner

I’m not sure about you, but if something requires a recipe, there’s a big chance I might never get around to making a dish—we all have our reasons, right? Roasted cauliflower and chickpea tacos are one entrée that requires no real recipe to follow. Trust me, it would be really hard to mess this one up, even if you consider yourself a novice in the kitchen!

1. Toss chickpeas (from a can!) and chopped cauliflower on a baking sheet with a little olive oil and a variety of spices like chili powder, cumin, garlic powder, onion powder, and salt.
2. Roast in the oven at 400 degrees until chickpeas are crisp and cauliflower is tender (about 30 minutes).
3. Take a corn tortilla and place cauliflower and chickpeas on top. Top with chopped cabbage, jalapeño (if you like spice!), avocado/guacamole, and cilantro. Drizzle with lime juice. Sour cream and cheese are optional.

This recipe will deliver that healthy and refreshing dinner entrée you’ve been longing for since Thanksgiving!

Eat in Season and Use Frozen Fruits and Vegetables

Some things to keep in mind:

• Use these in-season veggies to avoid breaking the bank—broccoli, cauliflower, cabbage, parsnips, kale, potatoes, sweet potato, butternut squash, and Brussels sprouts.
• Use in-season citrus fruits like lemons, oranges, clementines, and tangerines.
• Frozen fruits and vegetables are an absolute must! They are more nutrient-dense than their produce section counterparts because they are picked and frozen when they are at peak ripeness.

This blog was written by Lindsey Hehman, MA, RD, CD. To learn more about the NIFS bloggers, click here.