MyFoodMyHealth Newsletter Volume 1, Issue 5

In this issue:


Score an A+ with Back to School Lunch Recipes at MyLunchbox

Are you struggling trying to make sure your kids are eating a healthy lunch when they're off at school or away from home? Then check out MyLunchbox. Created by moms and nutritionists for MyFoodMyHealth, this sampling of fun, easy and healthy lunch recipes are sure to get high grades from both you and your kids.

Go to MyLunchbox


Cracking into the Truth about Eggs from Chef Myra Kornfeld

While substituting an egg white for a whole egg may work technically in some recipes, it is not recommended from either a health or a flavor standpoint. The yolk is the most nutritious part of the egg and the yolk and white work together to make a balanced food.

Yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients. Even the protein in egg whites isn't as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available, not even to mention that the egg yolks from free range chickens are loaded with omega-3 fatty acids. (We recommend getting the highest quality eggs that you can find. If you have access to eggs from a local farmer or a green market, even better for nutrition and great taste.) Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids.

In addition, the yolks contain the antioxidant lutein as well as other antioxidants which can help protect you from inflammation within your body (the REAL culprit in heart disease, not dietary cholesterol!), giving yet another reason why the yolks are actually GOOD for you, and not detrimental.

Last but not least, the whole egg just tastes so much better than just the whites and will keep you satisfied longer. Most people find that egg white omelets taste inferior to whole egg omelets. For most people, simply get the best eggs you can and cook them whenever you want a delicious, nutritious, substantial breakfast or a light lunch or supper. Learn more about Myra.

A Note from Our Chief Medical Advisor:

Mindful Eating: The magic bullet for changing your diet

Embarking on a new diet to manage health problems like heart disease, diabetes or obesity can be challenging, especially if you're counting on will power to sustain the changes. I have found eating mindfully leads to change that is sustainable because it's so enjoyable and doesn't rely on will power.

I'd like to encourage you to try the following exercise and see how it affects your food choices and how much you eat. 

  • Take a bite of food, chewing it slowly until it is liquid. Notice the initial flavor and texture and how it changes over time. Continue to eat as much as you like, one bite at a time in this manner, noticing if your enjoyment changes from bite to bite.
  • Also notice when you feel satisfied, when your stomach feels full or even overfull. Try this with foods you love to eat but feel may not be a healthy choices.
  • Try it with the new recipes you are cooking.

You may discover that foods you normally eat are not as tasty as your new recipes and the bonus is that chewing your food well will significantly reduce the amount of food you eat and improve your digestion.

Susan B. Lord, MD, is our Chief Medical Advisor. She is a leader in complementary and alternative medicine. Learn more about Dr. Susan Lord.

Who's in the Kitchen:

Doctor Cherifa Ibrahim Aboul Fettouh

Try something with Middle Eastern flair such as Bissara (Fava Bean Puree), Koshary or Egyptian Kofta. These recipes were created by contributor Dr. Cherifa Ibrahim Aboul Fettouh. She is director of the medical nutrition centers with Wady El Nile Hospital and Misr International Hospital in Egypt. A sought after speaker, educator and expert on nutrition, she is a contributor to numerous health and nutrition television programs for the Orbit Network, Dream TV, Sharja TV and Egyptian TV. She has written extensively in both Arabic and English on a range of health and nutrition topics for newspapers and magazines and is the author of books including the 1st Arabic encyclopedia book in nutrition and diseases in the Middle East (22 volumes), Nutrition and a Healthy Body, Nutrition and Addiction and Your Medicine from Your Food, which discusses how to choose your food to prevent diseases. She holds a PhD in comprehensive nutrition and has certificates in Food as Medicine (2005, USA), Group Therapy (2005, Center for Mind-body Medicine, Berkely, USA) and Advanced Food as Medicine (2007, Baltimore, USA). 
Learn more about Cherifa

Come See Us at ADA's Food & Nutrition Conference & Expo

MyFoodMyHealth will be at the ADA's Food & Nutrition Conference & Expo to be held in Denver, October 17 to 20, 2009. It's the event for food and nutrition professionals, providing the latest nutrition science information and food service trends as well as access to top experts. If you're attending, we'd love to see you. MyFoodMyHealth Chief Nutrition Advisor Kathie Swift and Chef Rebecca Katz will be joining us. Please stop by the MyFoodMyHealth Booth #840.

Let's Hear from You

Do you have a favorite recipe? Would you like to ask our experts a question? We'd love to hear your comments, questions, and suggestions. Simply click here to share your thoughts.

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