NIFS Healthy Living Blog

As athletes, we understand the importance of fueling our bodies properly to perform at our best. Whether you're hitting the gym regularly, training for a marathon, or simply aiming to lead a healthy lifestyle, how you balance your plate can significantly impact your energy levels, recovery, and overall well-being. That's why I'm introducing the concept of "Performance Plates" – a simple yet effective way to structure your meals based on your activity level and goals.

Let's break down the essential components of the Performance Plates for athletes first.

• Protein: Vital for muscle repair and growth, protein supports recovery, and enhances
  strength, and reduces the risk of injury.
  
  
• Color (Fruits and Vegetables): Packed with vitamins, minerals, and antioxidants, colorful
  fruits and vegetables aid in reducing inflammation, supporting immune function, and
  promoting overall health.
  
  
• Carbohydrates: Serving as the body's primary fuel source, carbohydrates are crucial for
  replenishing glycogen stores, sustaining energy levels, and optimizing performance,
  particularly during high-intensity exercise and endurance activities.
  
  

The First Plate: Low-Intensity Training and Rest Day Plate

Imagine your plate divided into halves and quarters. Half of your plate should be filled with
colorful fruits and vegetables. The remaining quarters are dedicated to protein and
carbohydrates, with an emphasis on lean protein sources and whole grains. This plate is perfect
for rest days, light bodyweight training, or when aiming for weight loss.

The Second Plate: Moderate Intensity Training Plate

For days when your workouts are a bit more intense – think moderate cardio sessions, strength
training, or longer runs – your plate shifts slightly. Divided into thirds, you'll still prioritize colorful
fruits and veggies, but now you'll increase your portions of protein and carbohydrates. This
balanced approach ensures sustained energy levels and supports muscle recovery and growth.

The Third Plate: Hard Intensity Training Plate

When your training demands peak performance – whether it's two-a-day practices,
high-intensity interval training, or pushing your limits in the weight room – your plate should
reflect this intensity. Half of your plate is now dedicated to carbohydrates to fuel your workouts
and support recovery, while protein and colorful fruits and vegetables make up the remaining
quarters.

By aligning your nutrition with your activity level and goals, you can optimize your performance,
enhance recovery and support long-term health. Whether you're striving for weight loss,
maintenance, or muscle gain, the principles of balanced Performance Plates can guide you
toward success.

Looking to better understand "your plate"? Download our Performance Plate handout to visually understand your nutrition needs based on your workout. 

This blog was written by Michael Horner, an Aligned Health Practice Registered Dietitian.

Summer is the perfect time to rejuvenate not only your spirit but also your diet. The warmer months bring an abundance of fresh produce, longer days, and a general sense of renewal, making it an ideal time to experiment with new nutritional habits. Here’s how you can make the most of summer by trying new things in your diet.

1. Explore Local Farmers' Markets – One of the best ways to dive into new nutritional habits is by visiting local farmers' markets. These markets offer a wide variety of fresh, seasonal produce that you might not find in regular grocery stores. Trying out new fruits and vegetables can help you incorporate different nutrients into your diet, enhance your meals with vibrant flavors, and support local agriculture.

• Try something unfamiliar: Pick up a fruit or vegetable you've never tried before, like starfruit, or purple carrots.
• Ask for advice: Farmers are often happy to share cooking tips and recipes for their produce.

2. Incorporate Plant-Based Meals – Summer is a fantastic time to incorporate more plant-based meals into your diet. With an abundance of fresh vegetables and fruits available, creating delicious, plant-based dishes can be easier and satisfying.

• Grilled Veggie Skewers: Combine colorful bell peppers, zucchini, cherry tomatoes, and mushrooms on skewers and grill them for a tasty, nutrient-packed meal.
• Smoothie Bowls: Blend frozen berries, bananas, and spinach with a splash of almond milk, and top with granola, chia seeds, and fresh fruit.

3. Hydrate with Natural Beverages – Staying hydrated is crucial during the hot summer months. Instead of reaching for sugary sodas or artificially flavored drinks, try hydrating with natural beverages.

• Infused Water: Add slices of cucumber, lemon, mint, or berries to a jug of water for a refreshing twist.
• Herbal Iced Teas: Brew herbal teas like hibiscus, peppermint, or chamomile and serve them chilled with a touch of honey or a squeeze of fresh citrus.

4. Experiment with Global Cuisines – Summer is a wonderful time to broaden your culinary horizons by exploring global cuisines. Many cultures emphasize fresh, seasonal ingredients and bold flavors, which can add excitement to your meals.

• Mediterranean Diet: Emphasize fruits, vegetables, whole grains, and healthy fats. Try dishes like Greek salads, hummus, and grilled fish.
• Asian-Inspired Meals: Incorporate stir fry, sushi, and noodle salads with plenty of fresh veggies and lean proteins.

5. Grow Your Own Produce – If you have space, consider starting a small garden. Growing your own herbs, fruits, and vegetables can be incredibly rewarding and ensures you have fresh, organic produce at your fingertips.

• Herb Garden: Even a small windowsill can support a thriving herb garden with basil, parsley, cilantro, and mint.
• Vegetable Patch: Tomatoes, cucumbers, and peppers are relatively easy to grow and do well in summer gardens.

6. Mindful Eating Outdoors – Take advantage of the beautiful weather by enjoying meals outside. Mindful eating, where you focus on the taste, texture, and experience of eating, can enhance your relationship with food and improve digestion.

• Picnics in the Park: Pack a healthy picnic with whole-grain sandwiches, fresh fruit, and vegetable sticks.
• Al Fresco Dining: Set up a dining area on your patio or balcony and enjoy meals with family and friends in the open air.

7. Make Healthy Frozen Treats - Beat the heat with homemade frozen treats that are both delicious and nutritious.

• Fruit Popsicles: Blend fresh fruit with a bit of juice or yogurt, pour into molds, and freeze.
• Frozen Yogurt Bites: Dollop a spoonful of yogurt on a baking sheet, top with berries and a drizzle of honey, and freeze for a quick, healthy snack.

Summer offers a unique opportunity to refresh your diet and embrace new nutritional habits. By exploring local markets, incorporating plant-based meals, hydrating with natural beverages, experimenting with global cuisines, growing your own produce, practicing mindful eating, and indulging in healthy frozen treats, you can enhance your overall health and enjoy the season to its fullest. So, step out of your comfort zone and make this summer a delicious and nutritious adventure!

Learn how to build new, healthier habits whether you're trying to lose weight, manage a health issue, or just feel better. Click below to connect with a qualified nutrition coach who can give you the support and guidance you need to achieve your goals.

As we head into late summer, balancing a busy schedule with healthy eating can be difficult. Here are three quick and easy dinner recipes you can make in less than 30 minutes, giving you more time for fun summer activities! 

Shrimp Sushi Bowl

Servings: 4

5 TB light mayonnaise
2 tsp red curry paste
10 ounces (2 standard packages) frozen riced cauliflower
3 TB sesame oil 
1½ lbs uncooked shrimp, peeled and deveined 
2 garlic cloves, minced
1 tsp salt 
1 medium ripe avocado, seeded, peeled, and sliced 
1 medium cucumber, sliced
½ cup julienned carrots 
2 green onions, thinly sliced
1 lime, sliced into wedges 

1. In a small bowl, mix mayonnaise and red curry paste.
2. Prepare riced cauliflower according to package directions.
3. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink, or about 5–7 minutes. Add garlic and salt and cook for 1 additional minute. Remove from heat. 
4. Divide cauliflower among 4 bowls. Top each bowl with shrimp, avocado, cucumber, carrot, and green onion. Drizzle each bowl with curry mayonnaise mixture and garnish with lime.

Nutrition Facts: 377 calories, 22g total fat (3.5g saturated fat), 14g carbohydrate (5g fiber, 4g sugar) and 32g protein.

Grilled Zucchini Hummus Wrap (Vegan)

Servings: 2

1 zucchini, sliced 
Salt and pepper, to taste 
1 TB olive oil 
1 medium tomato, sliced (or 1 handful cherry tomatoes)
⅛ cup sliced red onion
1 cup kale
2 slices white cheddar cheese 
2 large tortillas 
4 tablespoons hummus (any flavor)

1. Heat a skillet over medium heat. 
2. Toss zucchini in olive oil and sprinkle with salt and pepper. Add to skillet and cook for 3 minutes before flipping and cooking for an additional 2 minutes. 
3. Remove zucchini from skillet and reduce heat to low. Heat tortillas one at a time in skillet for 1 minute each. 
4. Remove tortillas from skillet and assemble wraps with sliced zucchini, tomato, onion, kale, 1 slice of cheese, and 2 TB hummus. Wrap tightly and serve. 

Nutrition Facts: 366 calories, 20g total fat (6g saturated fat), 660mg sodium, 38g carbohydrates (7.5g fiber, 6g sugar), and 13.5g protein. 

Chicken and Cucumber Lettuce Wraps with a Simple Peanut Sauce 

Servings: 4 (2 lettuce wraps per serving) 

¼ cup creamy peanut butter 
2 TB low-sodium soy sauce 
2 TB honey 
2 TB water 
2 tsp toasted sesame oil 
2 tsp olive oil 
3 scallions, sliced (separate whites and greens) 
1 Serrano pepper, seeded and minced 
1 TB minced fresh ginger 
2 tsp minced fresh garlic 
16 ounces ground chicken breast 
1 cup diced jicama 
16 Bibb lettuce leaves 
1 cup cooked brown rice 
½ medium English cucumber, thinly sliced 
½ cup fresh cilantro 
lime wedges, for serving

1. Whisk peanut butter, soy sauce, honey, water, and sesame oil in a small bowl. 
2. In a large nonstick skillet, heat olive oil over medium heat. Add scallion whites, Serrano pepper, ginger, and garlic and cook until slightly soft, or about 2 minutes. Add chicken and cook until cooked through, about 3–4 minutes. 
3. Add the peanut sauce to the chicken mixture and cook until sauce has thickened, about 3 minutes. Remove from heat and stir in jicama and scallion greens. 
4. Prepare lettuce wraps by dividing rice, chicken mixture, cucumber, and cilantro among the each lettuce leaves. Serve with lime wedge garnish. 
5. Nutrition Facts (per 2 lettuce wraps with sauce): 495 calories, 19g fat (4g saturated fat), 400mg sodium, 39g carbohydrates (6.5g fiber, 14g total sugar, 8.5g added sugar), 44g protein. 

This blog was written by Lindsey Recker, MS, Registered Dietitian. To learn more about the NIFS bloggers, click here.

As the weather turns colder and we spend more time indoors, viruses will become more active among the population. Healthy eating can help you boost your immunity. Here are five of the top choices for fighting colds and flu with food.

Citrus Fruits

Oranges, clementines, lemons, and grapefruits are all excellent sources of vitamin C, an antioxidant that helps protect immune cells from oxidative stress during the early stages of an immune response. Research has shown that a deficiency of vitamin C can result in impaired immunity and a greater susceptibility to infection.

Fatty Fish

Fatty fish, such as sockeye salmon and rainbow trout, are often great sources of Vitamin D, a nutrient that plays a role in innate and adaptive immune responses. One study found that vitamin D supplementation resulted in a 42% decrease in the incidence of influenza infection, while another study revealed individuals with lower serum vitamin D levels were more likely to self-report recent upper respiratory tract infections when compared to individuals with sufficient vitamin D levels.

Nuts, Seeds, and Plant-based Oils

Nuts, seeds, and plant-based oils are high in vitamin E, an antioxidant that has been shown to enhance immune response and confer protection against several infectious diseases. These foods are also high in omega-3 fatty acids, which may help strengthen your immune cells, although more research is still needed to fully support these claims.

Sweet Potatoes

Sweet potatoes and other red or orange fruits and vegetables are typically high in vitamin A, which plays a crucial role in the maintenance of the human immune system. Vitamin A supplementation has been shown to have a therapeutic effect on diseases transmitted through the respiratory tract, such as pneumonia. For reference, one sweet potato contains 156% of your daily vitamin A requirements.

Oysters

Three ounces of raw oysters provides 291% of your daily zinc needs. Zinc helps the immune system function properly and also has wound-healing properties. Studies have shown that a zinc deficiency is associated with severe immune dysfunction.

***

Eating the preceding types of foods can help you strengthen your immune system against the annual winter onslaught of colds and flu. If you’d like more help planning a healthy diet, schedule a NIFS nutrition coaching session.

This blog was written by Lindsey Recker, MS, RD, NIFS Registered Dietitian. To learn more about the NIFS bloggers, click here.

With inflation at a 40-year high and grocery costs up close to 11% compared to 2021, saving money at the store has become a priority for many. However, when trying to save money at the store, many individuals cut back on the pricier yet healthier items, such as fruits, vegetables, and lean protein sources. But you don’t have to do that! Here are some tips and tricks for maintaining a healthy diet while shopping smart and saving money at the store.

• Have a grocery store game plan. Make a list of the meals and snacks you plan to eat throughout the week and the foods you will need to make them. Sticking to this list will help prevent you from buying things you do not need, which often results in wasted food and money.
• Join your store's loyalty or rewards program. Often these programs are free and automatically apply savings at checkout, requiring minimal effort from you.
• Buy “in-season” and “local” fruits and vegetables when possible. Fruits and vegetables that are local or in season are typically cheaper to produce and ship, resulting in a lower price for the consumer compared to hard-to-find or out-of-season produce. See what produce is currently in season at the USDA website.
• Buy frozen. If you have freezer space available, purchase frozen fruits and vegetables without added salt or sauces. Typically frozen fruits and vegetables are just as healthy as fresh and are a fraction of the cost.
• Buy canned fruits and vegetables. When purchasing fruits, try to buy those that are packaged in 100% fruit juice. When purchasing vegetables, look for those that have “no salt added” listed on the label, or simply rinse prior to preparing/cooking to help wash off some of the salt added for preservation.
• Grow your own! Grow your own fruits, vegetables, and herbs to cut back on packaging costs.
• Buy fresh. Check the “sell by” or “best by” date to ensure you are buying the freshest items.
• Compare your options. Compare and contrast different sizes and brands to find the most cost-effective option. Looking at the “price per unit” can help you find the best deal.
• Buy in bulk. When you know a certain food or drink will get used, buy in bulk or purchase value- or family-sized items. For produce and meat, anything that isn’t used can be frozen for later use.

This blog was written by Lindsey Recker, MS, Registered Dietitian. To learn more about the NIFS bloggers, click here.

Did you know it is estimated that food loss and food waste account for more than 8 percent of total human-made greenhouse gas emissions, a leading driver of climate change? According to the US Department of Agriculture (USDA), it is estimated that 30–40 percent of the food supply (130 billion pounds of food) goes to waste each year. Additionally, the United Nations has claimed that if global food waste were able to represent its own country, it would be the third largest greenhouse gas emitter, following China and the US. Fortunately, you can help cut back on your personal food waste by reducing, reusing, and recycling your leftovers. Here’s how.

Reduce

Reduce your meat consumption. Animal agriculture is a leading cause of deforestation. Additionally, in the US, livestock and their waste are the largest contributor of methane, a greenhouse gas that has a significantly larger impact on our planet than carbon dioxide.

You can also reduce your consumption of “exotic” or hard-to-find fruits and vegetables and choose those that are locally grown or in season. Check out what fruits and vegetables are currently in season in the USDA Seasonal Produce Guide.

• You can also do things to reduce your food and food packaging waste.
• Plan a list for the grocery store to avoid purchasing more food than you need.
• Choose paper or cardboard packaging rather than plastic.
• Opt for items available in bulk and limit single-use containers and packaging.
• Purchase reusable sandwich or snack bags rather than single-use plastic bags.
• Learn how to properly freeze foods, rather than throwing away leftovers or unused foods.

Reuse

Reuse leftover food. You can find some tips and tricks for reusing leftovers at the Move for Hunger website.

Use plastic water bottles more than just once. Or purchase an aluminum reusable water bottle to eliminate your plastic waste while keeping your drink cool.

Reuse shopping bags as trash can liners, animal waste bags, or fillers for shoes/purses to help them maintain their shape. Or you can purchase reusable shopping bags for your grocery trips to significantly cut back on your plastic waste.

Recycle

Recycle your food waste by composting. Turn your leftover fruits, vegetables, coffee grounds, nutshells, newspaper, and more into soil for growing plants, perhaps even those that you can eat. Visit the US Environmental Protection Agency’s guide to Composting at Home.

Recycle paper and plastic products, when and where possible. If you’re not able to add something to the recycling bin, consider other ways you can utilize it.

This blog was written by Lindsey Recker, MS, RD, NIFS Registered Dietitian. To learn more about the NIFS bloggers, click here.

While having a New Year’s Resolution to “lose more weight” isn’t a bad thing, it’s not easy. And depending on how much you want to lose and in what time frame, it’s not always realistic. To benefit your overall health without focusing on your weight, try setting (and sticking to) some of the following nutrition-related resolutions going into 2023.

Eat More Fruits and Vegetables

About 80 percent of the US population doesn’t meet their fruit intake recommendations, while close to 90 percent do not meet their suggested vegetable intake (source: CDC). The Dietary Guidelines for Americans encourage adults to consume around 2–2.5 cups of fruit per day and 2.5–3 cups of vegetables per day. Although this may be a lot for some, simply aiming to eat one additional fruit or vegetable each day is still beneficial.

Drink More Water

Water is essential for the body. It aids in digestion, regulates body temperature, cushions joints, and helps remove wastes from the body. Not drinking enough water increases the risk for dehydration, which can cause dizziness, confusion, fatigue, headaches and dry skin and mouth (source: CDC). A general rule of thumb is to consume at least 1 milliliter of water for every 1 calorie consumed. For example, if you consumed 2,200 calories per day, you would want to aim to consume 2,200ml, or 2.2 liters of water per day.

Consume Less Alcohol

Excess alcohol intake has both short- and long-term health consequences. In the short term, drinking too much can result in risky behaviors, injury, or violence. Over time, excessive alcohol use can lead to the development of high blood pressure and heart disease, certain cancers, weakened immune system, learning and memory issues, and social problems. Most professional health organizations such as the CDC and WHO agree that men should limit alcohol intake to less than two drinks/day, while women should aim for less than one drink per day (source: CDC).

Decrease Sodium Intake

The Dietary Guidelines for Americans suggest consuming less than 2,300mg of sodium per day to promote optimal health and reduce the risk of heart disease, the leading cause of death for adults in the US. However, in the US, the average sodium intake for individuals older than 1 year of age is ~3,400mg/day. Strategies for reducing sodium intake include cooking at home more often, using herbs and spices to season foods rather than salt, and consuming fewer packaged/prepared foods.

Limit Saturated Fat Consumption

Like sodium, excess saturated fat consumption is linked to an increased risk for heart disease. The Dietary Guidelines for Americans suggest limiting saturated fat intake to less than 10% of daily calories, while the American Heart Association recommends even less, at less than 5–6% of daily calories from saturated fat per day. Saturated fat is found in most animal-based foods such as beef, poultry, pork, full-fat dairy products, and coconut and palm oils. To cut back on saturated fat, reduce your intake or eat smaller portions of the foods listed above and replace them with healthier options, such as fat-free or low-fat dairy and lean cuts of meat.

This blog was written by Lindsey Recker, MS, RD, NIFS Registered Dietitian. To learn more about the NIFS bloggers, click here.

Although the holidays are meant to be a time of joy, they can be stressful for some, especially when you’re trying to lose or maintain weight, or just be more conscious of your eating habits. The best way to avoid these health-related stressors during the holidays is to prepare for them.

Turkey

Opt for light turkey meat over dark meat because light turkey meat tends to have fewer calories, less saturated fat, and more protein per ounce. Removing all or some of the skin prior to eating can also help reduce total caloric and fat intake.

3 ounces of light turkey meat contains:

• Without skin: 125 calories, 1.8g fat, 0.5g saturated fat, and 25.6g protein
• With skin: 150 calories, 3.8g fat, 1.1g saturated fat, and 26.3g protein

3 ounces of dark turkey meat contains:

• Without skin: 150 calories, 5.1g fat, 1.5g saturated fat, and 23.6g protein
• With skin: 175 calories, 8.5g fat, 2.5g saturated fat, and 23.2g protein

Stuffing

Replace the bagged or boxed stuffing with homemade, which is typically lower in sodium and other processed ingredients. Use whole-grain bread in place of white bread to increase fiber content.

Incorporate more vegetables (celery, onion, carrots, broccoli, corn, mushrooms) and herbs (thyme, sage) to increase the nutrient content and overall flavor of your stuffing without adding too many extra calories and salt.

Use a reduced-sodium broth in place of regular broth, which can have several hundred additional milligrams of sodium per serving.

Green Bean Casserole

Use fresh steamed green beans, rather than canned, to decrease sodium content. Or you can choose canned green beans with “no salt added.” Use reduced-sodium cream of mushroom soup and add real sautéed mushrooms for additional flavor and fiber. Try air-frying onions rather than buying packaged fried onions.

Cranberries

Use fresh cranberries in place of canned cranberries or cranberry sauce to help reduce added sugar and total caloric intake. If you must use canned cranberries, select those that are naturally sweetened without added sugars.

Potatoes

Use low-fat milk, plain Greek yogurt, or low-sodium chicken broth in place of cream, butter, or margarine. Use real potatoes with the skin intact to boost fiber content. Limit the amount of butter, salt and gravy added to mashed potatoes.

Instead of sweet-potato casserole, try roasted sweet potatoes with brown sugar, chopped nuts, and a little bit of butter available for topping.

Beverages

Limit alcohol and other calorie-containing beverages, such as soda and juice. If you do choose to consume alcohol, opt for lower-calorie drinks (seltzers, light beer, dry wines) and calorie-free mixers such as seltzer water or diet sodas. As always, be sure to consume in moderation; alcohol may make you more inclined to overeat.

Dessert

Opt for 100% pure pumpkin and reduce the amount used (or consumed) as filling to help cut back on calories. Skip the whipped cream, ice cream, and other toppings that may add additional calories.

If you’re given a choice, pumpkin pie tends to be lower in calories than pecan pie.

For many people, Thanksgiving may be the only time a year they get to enjoy pumpkin pie. If that’s the case for you, it’s perfectly acceptable to indulge; just be sure to practice portion control.

Don’t have any say over what you and your family are having for Thanksgiving this year? Check out these tips for a practical, healthy holiday. Additionally, be sure to stay active, practice moderation and portion control, and remember: Thanksgiving happens only once a year and is much more than the food we pile onto our plates.

For more great recipes from NIFS dietitian, Lindsey Recker, go to https://www.nifs.org/healthy-recipes-nifs.

This blog was written by Lindsey Recker, MS, RD, NIFS Registered Dietitian. To learn more about the NIFS bloggers, click here.

Cranberries and cranberry-derived products are commonly used as a remedy for urinary tract infections, especially among women. Cranberries contain proanthocyanidins (PACs), specifically A type (PAC-A). It is argued that this component of cranberries fights and prevents UTIs, just as an antibiotic would. However, there is much controversy on this topic.

Clinical Trials and Studies on Cranberry for UTIs

Freire Gde C. completed a large review of 24 studies totaling 4,473 participants. In the research, there was minimal evidence suggesting that cranberry products prevented UTIs. Within those studies, cranberry juice decreased the number of UTIs in women who had recurring UTIs; however, the studies that showed a significant efficacy were small trials. When studies grew in size, the difference between the placebo groups and the cranberry groups shrank.

Furthermore, a Stapleton AE et al study completed a randomized control trial of 176 participants, of whom 120 were taking cranberry juice and 56 were given the placebo over the course of 168 days. The adherence to instruction was similar between both groups (91.8% and 90.3%). However, cranberry juice did not significantly reduce UTIs.

The Maki KC et al study argues that cranberry juice intake does indeed lower the number of UTI episodes in women with a UTI history. In their RCT, 185 women were given 240-mL cranberry juice each day for 24 weeks, while 188 women were given the placebo. The cranberry group had 39 UTIs, while the placebo group had 67 UTIs. This makes the differences significant, meaning cranberry juice did indeed work.

So, why do some trials show significance while others do not? Occhipinti A et al¹ suggests this is due to the lack of authentication of cranberry products used (some are not really cranberry-derived). Thus, the products used do not contain PACs-A, which are what scientists claim fight the UTI. In their study, they authenticated and measured the PCAs-A in the cranberry product given. They gave one group a cranberry product with 36 mg PACs-A two times daily and another group with the same number of participants a product with no PACs (placebo). After 7 days, a significant difference in colony forming unit/mL counts (via urine cultures) was found between the placebo and the PACs-A group. The PACs-A group had significantly fewer colonies. The argument here is that for cranberry products to work, the cranberry product must be carefully authenticated to ensure that it indeed contains PACs-A, which is a component typically lost in processing.

The argument here is that for cranberry products to work, the cranberry product must be carefully authenticated to ensure that it indeed contains PACs-A, which is a component typically lost in processing.

Drug Interactions, Additive Effects and Side Effects

Lexicomp, a drug database used by medical professionals, still advises people to monitor cranberry intake while taking warfarin; however, there is little research to suggest the two adversely interact. Since cranberry juice is acidic, it is important to avoid drinking it within 2 hours of taking erythromycin, a common antibiotic, because it will decrease metabolism of the drug.

Common side effects of cranberry are nausea, vomiting, tightness in the chest, itching, cough, swelling of the face or lips, seizures, GI upset, and loose stools.

The Clinical Bottom Line

There is little evidence that suggests cranberry products decrease UTIs, mainly because the PACs-A have been lost in the processing. Although people are welcome to use cranberry-derived products, I would warn about the GI upset that can occur with excessive use, the cost of cranberry tablets, lack of authentication of the products, and added sugar content in the juices. Because of the lack of evidence, I would not advise individuals to spend their money on cranberry tablets. I would also argue that the risks associated with added sugars in the juices outweigh the small chance of preventing a UTI. If you insist on using cranberry for UTIs, be sure that it contains the bioactive PACs-A.

Further Research Is Needed

Much of the research done to prove cranberry juices and products prevent UTIs fails to address the authentication of the products used, and whether they even contain the bioactive PACs-A. I think further research should include authentication of the products used. If they do that, they may see that cranberry can indeed reduce and treat UTIs.

This blog was written by Sabrina Goshen, NIFS Registered Dietitian. To learn more about the NIFS bloggers, click here.

• “I am going to eat a salad because I’m on a diet.”
• “I am going to eat a salad to clean my pipes.”
• “I am going to eat a salad because that’s the only way I know how to eat my veggies.”
• “I am going to eat a salad because I hear that’s how I can be healthy.”

Come on. We've all heard this before—from friends, from coworkers, and possibly from our own mouths. I swear, salads are easily the most famous “diet food.” Why is that? Do we really have to eat salads to lose weight, clean out our “pipes,” or be healthy? In this blog I break down each of these claims and then talk about ways to improve your veggie game!

“I am going to eat a salad because I’m on a diet.”

This is usually said when someone is trying to lose weight or be “super healthy.” First, to lose weight, it is widely understood that we must burn more calories than we eat. Thus, we try to minimize our calories to lose the weight. Second, people think that if they eliminate all “processed foods,” they will automatically become healthy. The idea behind salads is that they’re “healthy,” “low-calorie,” and blah blah blah.

Guess what? Salads can quickly turn into a high-calorie snack or meal and become full of unhealthy saturated fats and sodium. For example, let’s look at the Southwest Avocado Chicken Salad from Wendy’s. Sounds healthy, right? They even market this salad as healthy. A full salad has 530 calories with 34 grams of fat, only 15 grams of carbs, 43 grams of protein, and 1060mg of sodium. First off, that’s not a big salad for all those calories—which will make maintaining a caloric deficit (for weight loss) difficult. Finding foods that can be eaten in large volumes for lower calories tends to help satiety during weight loss attempts. Also, 34 grams of fat is a lot for one meal. The RDA for a full day is 44–77 grams for someone eating 2,000 calories. Now look at the sodium: 1060 mg of sodium is close to half of the RDA for sodium. Yikes. Hey, at least the salad has protein. They got that part right.

In addition, health is not just about physical well-being. Salads, if built correctly, can most certainly offer physical benefits. But health includes mental and social well-being too. Think for a moment. Does the salad taste good? Am I satisfied? Can I keep this up forever? Am I happy with this? If the answer is “no,” consider a different approach. Any change you make should be one that is sustainable for life. In the midst of making these changes, you must evaluate your physical, mental, and social health at all times. How can you improve one part of well-being without sacrificing another? Finding that balance is the key to SUSTAINABLE, healthful lifestyle changes, which ultimately leads to lifelong results.

“I am going to eat a salad to clean my pipes.”

Fiber does wonderful things. There are two types of fiber: soluble and insoluble. Soluble fiber is found in oats, beans, peas, berries, apples, plums, and sweet potatoes—all of which can be found in salads. This type of fiber helps absorb water, which adds bulk to stools. There is also insoluble fiber, which helps to get things moving in the GI system, thus helping to relieve constipation. Insoluble fiber is typically found in whole grains, the skins of fruit, skins of beans, seeds, spinach, carrots, cucumbers, lettuce, celery, zucchini, and tomatoes. These foods are even more common in salads, which gives you a hint as to why having a bowel movement after eating salad is not uncommon.

Fruits and vegetables, particularly lettuce, have high water content. It’s no secret that water assists in the digestion process. In this case, fiber works best when it absorbs water. This makes your stool soft and bulky.

“I am going to eat a salad because that’s the only way I know how to eat my veggies.”

This is valid. Vegetables can be super boring. Finding new ways to enjoy veggies can be a challenge. However, there are ways to eat veggies without having to eat a salad. Raw veggies with dip, grilled, steamed, and roasted are all ways to have veggies. Do not skimp on the spices and seasonings, such as garlic powder, onion powder, cumin, Italian seasoning, and ginger. I promise that makes the veggies taste 100,000 times better.

“I am going to eat a salad because I hear that’s how I can be healthy.”

Read above. I think you got the point.

Bottom line: You do not need a salad to be healthy, lose weight, or clean your pipes. If you like salads, eat them! But be careful of the added fats that tend to sneak into salads. If you do not like salads, find another way to eat your vegetables. Roasted, steamed, raw, and grilled are all yummy ways to eat veggies. Check out my recipe page for more ways to cook veggies. Remember, it’s important to like and enjoy the foods you eat.

This blog was written by Sabrina Goshen, Registered Dietitian. To learn more about the NIFS bloggers, click here.