Vacation Snack Ideas

Spring has sprung, the weather is beautiful, and before we know it the dog days of summer will be upon us! Ok, so maybe I won’t be lying around all summer long like my little dachshund, but I certainly plan on having some fun and relaxing during the warmer months. Dave and I both love travelling, which has turned out to be a great thing since we have immediate family members in six different states. Needless to say, we will be taking several trips this summer to relax, take in some new experiences, and enjoy time with family.

While vacations are something I generally look forward to with excitement, I usually have some concern when thinking about what I will eat. Since it is vacation, I tend to splurge and eat things I normally wouldn’t, which, to some degree, is totally fine in my opinion! I also don’t expect to eat the same quality of food that I eat at home (i.e. grass-fed beef and organic produce). However, I still want to take care of my body and certainly don’t want to eat a ton of gluten or sugar and make myself sick. As far as eating meals at restaurants are concerned, I’ve got a pretty good handle on what’s the best option, and I can find something to eat at just about any establishment. Here’s what I usually order:

Mexican – fajitas minus the tortillas
Pub/sports bar – cheeseburger (no bun), side salad
Café – Cobb/chopped salad
Asian – sushi/sashimi (one of the rare instances when my “no grain” rule goes out the window!)
Italian – Chicken Marsala, sub extra veggies for pasta
Fine dining – grilled salmon with steamed veggies

For me, the problem comes in when I don’t necessarily want a full meal, but I need to eat something. I tend to only eat two full meals a day and either fast unintentionally (meaning I’m not hungry so I don’t eat) or I nibble on a couple small snacks in between meals. Dave does the same thing so we always keep easy sources of protein on hand at home. Unfortunately, it’s pretty difficult to find a filling gluten-free, protein-rich snack in the vending machine at the airport or on the appetizer menu of most restaurants. This is where the importance of planning ahead comes in! Here are my favorite snacks to keep on hand when travelling:

Jerky – It’s hard to find good quality jerky without spending a fortune. We like to make our own when we can. Marinated strip steak dehydrated for several hours is our favorite (be sure to use plenty of salt as it’s necessary to preserve the dried meat).

Nuts – As I’ve mentioned before, soak raw nuts in saltwater for around 8 hours to make them more easily digestible and increase nutrient absorption. After soaking, dry in the dehydrator or oven until crisp.

Trail Mix – Make your own grain-free granola-like trail mix with this recipe from Mark’s Daily Apple

Lara Bars – These are great! They are made with a date/nut base and are flavored using dried fruits, veggies, and sometimes chocolate. Lara bars are a wonderful grain-free alternative to granola bars and don’t contain artificial stuff or preservatives.

Sweet Potato, Root Veggie, or Kale Chips – When I travel I know that I’m inevitably going to get a craving for something salty and, well, just plain bad. For these times, I like to bring along some gluten-free veggie chips. There are some pretty decent brands around and while they may contain vegetable oil and/or corn, I figure this is a much better option than a huge plate of nachos or French fries.

Dark Chocolate – Just as I sometimes get cravings for salty foods, I crave sweets at times too! That’s why I like to bring a couple good quality dark chocolate bars with me on vacation. If I have it with me then I won’t be as tempted to eat a huge piece of cheesecake or an ice cream sundae!

Hope these tips help on your vacations too!

Reflection

I hope you’ll forgive me for the lack of food talk in this particular blog post. There has been a lot going on in my life lately, and as I’m working through some pretty complex emotions, I find that it’s incredibly therapeutic for me to write.

The past couple of months have introduced some real challenges into my life. As usual, December was a whirlwind month, with lots of parties, events, and shopping. Just a few days before Christmas, my grandfather passed away so Dave and I made the trek back home to Missouri to attend his funeral. Many of you know how special Grandpa was (and is) to me, so it’s been an emotional process to deal with this loss. But, as strange as it sounds, going back home was an enormous blessing in disguise. You see, I haven’t always appreciated my family or my roots. To some degree I’ve even been a little embarrassed about where I grew up and have always had a bit of a complex about being from a small town in the Midwest. When I was little, I dreamed about getting out, travelling, and escaping Missouri for good. The amount of energy I devoted to my plans of relocation finally paid off when I moved to Colorado with the idea that I was finally “free.” However, since my departure, I’ve come to realize that what I had wasn’t so bad to begin with. It’s that whole “don’t know what you’ve got til it’s gone” lesson that we all learn eventually. I don’t know if I’ll ever move back to Missouri, but I do know that it will always be home to me, and I love that.

Some of you know that Dave and I are excited to start a family of our own but have been struggling with a few infertility issues. While my diet has certainly improved my health on this front, there are some problems that just won’t go away, no matter how hard I try. We learned shortly after returning from Missouri that having a child naturally is not much of a possibility for us right now. I can’t say I was shocked, but news like that is definitely hard to take. This comes after devoting a good two years of my life to religiously charting my cycles, temping, reading fertility blogs daily, researching like crazy, taking various supplements and vitamins, adjusting my diet, exercising more, exercising less, visiting a million different doctors, spending tons of money, and taking fertility meds (some of which made me really sick!). By far, the hardest part of this whole ordeal has been going through each cycle getting so excited and truly believing I was pregnant, then finding out I wasn’t, telling Dave, and subsequently being heartbroken each time. It’s taking some time to internalize everything, but that’s ok. Yeah, I know I’m still young, anything could happen, and I shouldn’t give up hope – I’ve told myself all of that a million times. But, the fact of the matter is that this is just plain difficult to go through.

So, as I’ve been working through all of this intense emotional stuff, one would think I’d want to tone it down a little and watch a funny movie or something. No, not me. I tend to be a very cerebral person, so the deeper the better! Upon the recommendation of my cousin, I have been reading “The Highly Sensitive Person” by Dr. Elaine Aron. This book has had such an impact on the way I view myself (past, present, and future) and how I interpret the actions of others. I’ve identified so strongly with the information in this book that I’m reframing nearly every significant event that’s happened in my life in terms of being a highly sensitive person (HSP). I think the title of the book is a bit misleading, as some people I’ve talked with immediately think they are an HSP simply because they cry at movies or struggle with emotions on a regular basis. That is NOT what this book is about. HSPs make up about 15-20% of the population and include equal numbers of men and women. Being highly sensitive mostly has to do with the amount of stimulation your brain can handle before reaching a “shut off” point. HSPs tend to reach this point much more quickly than the majority of the population. As a result, many HSPs are labeled as shy and introverted. These terms have negative connotations in western society, and even though most HSPs are not shy and many are not introverted (there IS a difference between the two), we grow up with those negative labels thinking something is wrong with us. I can relate as I was constantly scolded for being too quiet and shy when I was younger. Looking back, I now realize that my highly sensitive nervous system was working overtime trying to process all the information I was getting. Being quiet didn’t mean I was scared to talk, it just meant I had some things to work through in my head before engaging in conversation. I am finally recognizing my difference as something positive instead of trying to rid myself of my bad habits of “thinking too much” or being “too quiet” in social situations. As an HSP I do value alone time more than the average person, and I believe I also need lots more of it. When I am around people, I generally prefer to have serious conversations, not because I’m depressed or unhappy, but because that’s what I honestly love to do. My family is filled with HSPs and I’ve noticed that we tend to have a LOT of serious conversations at family gatherings. I love that :) Thankfully, my husband has a highly sensitive gene as well (which is probably why we gravitated toward each other), so we’re able to share our experiences and talk through this together. I found this book immensely helpful, and hope this doesn’t sound like a “woe is me, I’m so tortured!” type rant. Obviously I just touched on a few things related to HSPs, but if it sounds interesting to you, I’d encourage you to grab a copy of the book at the library or bookstore. It’s always nice to do a little self-reflection.

Thanks for reading. I promise next time I'll discuss food :)

A Little Catch Up and Some Curry Recipes

WOW – don’t the holidays just make life crazy for a while?! I’ve thoroughly missed being able to take time to research food and nutrition and share my journey with you all. Along with some delicious recipe suggestions, I want to mention where I’m at with my diet and health.

As I’ve been working more it’s become much more important to take the time out to plan weekly menus and have the appropriate ingredients on hand for well-rounded meals. Some weeks are better than others, but Dave and I have really started to master the concept of one-pot meals. We’re also working on the semi-daunting task of organizing all of our favorite recipes into our personal recipe “Encyclopedia. “

While my routine has changed a bit over the past several months, I’ve learned that it’s really never acceptable to be too busy to take care of myself. I’ve found that it’s ok to say “no” to an activity if I know I need some personal relaxation time. It’s also become increasingly important for me to make sure I allow myself adequate time to prepare meals in the evening. Not only is the act of cooking therapeutic (for me), but eating a nutritionally sound meal is also incredibly vital to my well being.

My workout routine has changed too, but I still make sure I have some time everyday to get some exercise. Usually that comes in the form of walking Ozzie, but that’s ok! I’ve found that a 30 minute walk on most days, combined with some light weights and yoga at home once or twice a week is adequate. As I’ve mentioned before, I think so many people overdo it with strenuous exercise, thus exacerbating inflammation and joint stress. It’s important to look at the big picture.

Some people ask if I’m “still on the diet.” I suppose the answer is yes, but I have to say I don’t consider the way I eat to be a “diet” in the modern sense of the word. This is the way I was designed to eat; I eat the food that best fuels my body. The more time I spend eating a Paleo diet and researching (and experiencing) its benefits, the more positive changes I notice in myself. I’m continually trying to find the best combination of foods to optimize my health. Now that I have my blood sugar under control, I’ve become open to eating more carb-rich foods on a regular basis. Of course, I still make sure I’m eating whole sources of food, grown organically and prepared properly (soaking and sprouting, for grains). Most notably, I’ve started to include quinoa, wild rice, and sweet potatoes in our weekly menu. These additions are more in line with the Weston A. Price “diet,” but I’ve always said Paleo eating is a hybrid approach for lots of people.

There are always things I wish I could do better, but doing the best that I can given the circumstances is admirable, at least I think so :) In the spirit of continual growth and development, here are my three health goals for 2012:

1) Eat more salmon and cold water fatty fish.
2) Spend less time at the computer and more time in the sun.
3) Learn how to make and can fermented foods.

And now for a few recipe ideas!

Curry is a spice I’ve recently added to my repertoire. Dave and I both have an affinity for flavorful, spicy foods, so curry is just the thing to spice up many of our dishes! Not only is curry delicious, but it’s also a powerful anti-inflammatory. Many of the curry recipes we enjoy are from Sarah Fragoso’s book, Everyday Paleo. If you haven’t checked out her website, you should - she has some awesome recipes and workout suggestions!

Here are our favorite curry recipes, which always have a place on our regular menu rotation:

1) Baked Cauliflower

Delicious and easy! We usually use coconut oil as opposed to olive oil due to the high heat, but either way is great.

2) Butternut Squash Soup
Traditional butternut squash soup is a little bland for me. This one takes it up a notch. With only four ingredients and very little prep time, you have to give it a try!

3) Butter Chicken

Time after time Dave has told me that this is by far his favorite dish. But, the one thing this recipe is missing is the curry! I add quite a bit, usually about a tablespoon or more, and sometimes even a pinch of cayenne to really spice it up! If you have it on hand, adding some masala and turmeric will really increase the flavor profile. I’ve found with this dish, the more spices the merrier! I also tend to substitute cream for the coconut milk, makes it a little more rich and creamy. Dave and I like this best serve over lacinato kale, but any green will do the trick.

4) Sweet Potato Hash
My version of sweet potato hash is a mix between the recipe above and another Sarah Fragoso recipe. Basically, I brown a pound of ground meat (usually spicy pork sausage), add as many veggies as I want (usually a couple bell peppers, a zucchini, and some mushrooms), two sweet potatoes, a couple tablespoons of coconut oil, ½ tbsp cinnamon and 1 tbsp curry. If we’re really hungry, I’ll throw a couple of fried eggs on top. Makes a great breakfast, lunch, dinner, or snack!

The Importance of Homemade Stock

I’m back! Life has gotten a little busier for me lately, so my blogs may be fewer and farther between for a while. Hopefully everyone interested has subscribed to my blog email updates.
I mentioned a few posts ago that I hoped to soon write about homemade stock - so here it is! I’m going to focus on soup-making, but keep in mind that homemade stocks can be added to a variety of other dishes and almost any sauce.

Could there be a more perfect time to discuss the deliciousness of homemade soup? I adore autumn and all that comes with it. Growing up in Missouri, I experienced very pronounced seasons and my favorite, by far, was fall. A large part of my “autumn enjoyment” comes from the memories I associate with this time of year, including all of those warm, aromatic comfort foods that I will always associate with “home.”

It was only a couple of years ago that I assumed the stock-making process was way too long and involved for my busy life. I remember reading instructions in a gourmet cookbook and thinking “forget it; I’ll just keep buying Swanson’s!” Finally, I tried my hand at making chicken stock and realized that it’s actually very simple and easily altered to suit taste, time constraints, and ingredients on hand. I truly wish more people would embrace homemade stock-making, as it seems to have become a lost art in our busy world today.

Along with being beyond yummy, homemade stock is incredibly nutrient dense. If made with quality bones from healthy animals, stock can truly be a healing food. In many cultures, throughout history homemade soup was often the first treatment for those feeling ill. Modern research has actually confirmed the truth behind this ancient wisdom, as components of the cartilage used in stocks have been used successfully in the treatment of various ailments. Unfortunately, most people reach for that can of Campbell’s instead of taking the time to create soups from homemade stock.

Another interesting property of homemade stock is its ability to aid with digestion. Traditionally, many cultures begin their meals with a bowl of soup. Perhaps we have simply become accustomed to soup as a starter food, but there is actually a reason behind this practice. Cooked foods are generally more difficult to digest than raw foods; however, homemade stock is the exception to the rule. Stock contains gelatin which makes digestion much easier. If you frequently have trouble with digestion, it may be a good idea to look into adding homemade stock into your daily diet.

I make three different stocks at my house: fish, chicken, and beef. I make chicken stock with the most frequency since I find it’s more universal in recipes. I purchase whole chickens from the farmers market each month and usually roast the chicken first and then and use the bones to make stock. I also like to slow cook the whole chicken (meat AND bones) in a pot of water, veggies, and spices to create a more rich and flavorful broth. Beef “soup bones” are pretty easy to find at the farmer’s market and very reasonably priced. Fish stock is a little more difficult to make since I live in a landlocked state with limited access to fresh, good quality fish. If I can get my hands on some non-oily fish, I’ll use that to make fish stock. Otherwise, bonito flakes boiled with water and vinegar makes a lovely broth.

Here is my basic stock-making process:

1) Place bones into a crock pot (I usually fill it about 2/3 full).
2) Slice a carrot, celery stalk, and onion and add to crock pot.
3) Add a couple of whole garlic cloves, fresh or dried herbs, salt and pepper.
4) Add a tablespoon or two of vinegar (this step is important – the acidity in the vinegar helps draw minerals into the stock).
5) Fill crock pot with water, almost to the top.
6) Simmer on low to medium heat for anywhere from four hours up to a couple of days.
7) After straining, pour stock into jars and refrigerate for several hours.
8) If there is a layer of fat on top of the liquid in your jars, remove it before freezing.

Making homemade stock shouldn’t be stressful and you shouldn’t feel restricted by a recipe. Remember that the longer you cook the stock, the more flavorful it will be. Availability of spices or vegetables shouldn’t affect your ability to make stock. Use what you have on hand and season to your liking. Also, keep in mind that commercially raised chickens often won’t produce gelatinous stock – another reason why it’s very important to purchase quality poultry and meat products. There are many different kinds of bones that can be used in stocks, so don’t limit yourself. If you find something interesting at a farmer’s market, go for it. Chicken feet make an incredibly gelatinous stock, as gross as that may sound! One of the lessons we can learn from making stock is the idea that every part of an animal should be used and nothing wasted – another concept seemingly lost in society today.

Once you have made the stock, it will keep for months in the freezer. When you are ready to make soup, use your imagination! My favorite soup to make is a simple chicken and vegetable soup, but the options are limitless. Try some experimenting and come up with your own version of something that’s been around a while. Or, pull out that recipe for your favorite tried and true soup recipe - one that reminds you of “home.” I’ll never forget my Grandmother’s delicious homemade noodle soup. Made with homemade stock and noodles from scratch, this recipe is simple but will always hold a place in my heart (and recipe box). To this day, if you placed a bowl in front of me, I’d eat it every last bite, gluten and all :).

Smoked Salmon Recipe

As you can see with the lack of posting, I’ve been a bit of a slacker in the food department lately. Life gets so busy at times and I think we often put our food and nutrition needs on the back burner. As I’m digging myself out of this rut, I realize that I actually haven't been quite as unproductive as I originally thought...

Usually I browse through my favorite grocery store’s sales flyers on Friday, and then spend some more time looking through my cookbooks and online for the perfect recipes. I then put together a menu and grocery list for the following week. Lately I’ve just been winging it; I purchase my food staples and then grab whatever else is on sale or looks fresh. I’m a super organized person, so cooking like this for the past month or so has been driving me crazy! But as disorganized as it seems, I just came to the realization that it’s been a great learning experience for me.

Instead of feeling restricted by a menu and specific recipes, I’ve been creating meals on the fly with whatever I have on hand. Some have been delicious and others not so good, but I always get a sense of satisfaction out of my creations. I’d like to share one of my favorites with you.

Smoked salmon, veggies, and spicy cream cheese

I LOVE sushi but don’t get the opportunity to eat it all that often. The rolls are my favorite and I’ve always been a fan of the Philadelphia Roll made with smoked salmon and cream cheese. White rice is gluten free and one of the exceptions I’ll make in the grain category from time to time, but when I’m trying to emulate the flavors at home it’s certainly ideal to skip the rice. So this is what I came up with:

1 package smoked salmon
2 eggs, poached
1 avacado, sliced
½ cucumber, sliced
2 roma tomatoes, sliced
3 tbsp cream cheese
Wasabi, to taste
Salt and pepper, to taste

After slicing the tomato and cucumber, season with salt and pepper. Place the avocado slices in a small bowl, and season with a few drops of lemon juice, salt and pepper. Place the smoked salmon pieces on a large plate. Mix the cream cheese with the wasabi and spread evenly on the smoked salmon. Layer the avocado, cucumber and tomato slices on top of the salmon, covering the entire area. Top with the poached eggs, salt, and pepper.

I wish I had a picture to share because this dish has a fabulous presentation! Enjoy for breakfast, lunch or dinner!

Raw Food: Musings and a Recipe

A couple of months ago I was at the library in the cooking section. I had gotten a little tired of all the usual recipes I prepare and wanted to try something new. Usually I just skip right over the vegan/vegetarian section unless I am specifically trying to find a new veggie recipe. However, this time, kind of on a whim, I grabbed a raw foods cookbook and curiously glanced through the recipes. The food looked delicious and interesting so I added the book to my pile.

Of course I’m not interested in adopting a vegan diet and most certainly not a raw foods diet, but I as I mentioned in my last post, I think it’s vital to keep an open mind. For those unfamiliar with a raw foods diet, it basically encourages consumption of foods in their “living” state, so heating anything over 118 degrees Fahrenheit is a no-no. It’s like the vegan diet on steroids. I like the basis of the raw foods diet: using fresh whole ingredients, buying produce locally and seasonally, and refraining from consumption of processed foods. But, there are some claims by raw foodists which I think can be somewhat misleading to those unfamiliar with nutrition.

In the cookbook I borrowed from the library, the authors mentioned that people following a raw foods or vegan diet can obtain their full requirement of omega-3 fatty acids from foods like flax seed and walnuts. Unfortunately, these foods only possess the plant-based form of omega-3 and therefore do not contain valuable DHA and EPA which are only found in animal sources like cold water fatty fish (and algae). The body is able to convert some of the ALA found in plants-based sources of omega-3 into DHA, but it does so only in very small amounts.

The authors also claimed that raw foodists would be able to fufill all of their vitamin A requirements with plant-based sources as well. However, true vitamin A only comes from animals and is especially dense in liver. Some vegetables contain carotenoids (like betacarotene in carrots) which the body converts to retinol (the functional form of vitamin A). The problem with obtaining all of the required vitamin A from vegetables is that the body needs about three to four units of carotenoids to make one unit of retinol. This means you’ll have to eat an absurdly impossible amount of veggies just to meet daily vitamin A requirements. The conversion mentioned above is just an average; some people are able to create more retinol, some less, but never a one to one ratio.

I found several more statements of concern throughout the book and was glad that I had the knowledge to recognize these fallacies…otherwise I might be a raw foodist myself! This is exactly why it’s so important to do your own research and figure out what’s really best for your body. No one book or documentary or blog or author or doctor can ever give you the answers you really need to live a healthy life. It’s an ongoing journey in which we all need to be proactive.

Ok, now that I have that tidbit aside, back to the raw food recipes! I actually found most of the recipes to be quite intriguing. Dave and I bought a dehydrator recently otherwise I wouldn’t have been able to make very many of the recipes. None of the raw foods I made came out perfectly, but I will definitely do some more experimenting. If you do have a dehydrator, I would highly recommend making a grain-free, vegetable-based wrap…and here’s how:

2 zucchini
1 ½ cups ground flaxseed
2 cups water
1 tbsp. psyllium powder
1 garlic clove
Pinch of salt
4 tbsp fresh herbs OR 2 tbsp dried herbs*

*For the herbs, use whatever fresh you have on hand or your favorite combination of dried herbs. Oregano works really well with this recipe.

Combine all ingredients in a food processor. Dehydrate at 110 degrees for 5-6 hours.

The first time I made these I wasn’t sure if I had dried them too long or not enough! When spreading the mixture in the dehydrator, try to spread it as evenly as possible - this will help when you are trying to determine whether or not the wraps are done. Psyllium husk is supposed to add flexibility to the wraps, which is why I’ve included it in this version. I’ve also read that soaked chia seeds may help with making the wraps more “wrap-like.” Be sure to flip the wraps halfway through and keep an eye on them to make sure they don’t get too crispy. But if they do get crunchy, then you have some yummy zucchini crackers! The original recipe I made from the book was a little "blah" so I added some spices to make it more palatable.

Experiment with this. It’s definitely not the same as a warm, soft flour tortilla, but it’s a healthy and fun alternative!

Friday Thoughts...

Keeping an Open Mind

Many of us are searching for holistic, natural solutions to weight gain, disease, and other ailments, but oftentimes we’re too quick to put everyone in the same box. The point I’m trying to make with my blog is not that everyone should eat how I do, but that people should constantly search for and make the best decisions for their particular situations. I follow Chris Kresser’s blog fairly regularly and really like his outlook on nutrition and health. I especially enjoyed his post today which touched on the idea that there is not one single solution to fit everyone’s health needs. Many people in the paleo community are way too set in their ways and as a result they don’t even entertain viewpoints differing from their own. The same can be said for proponents of most other mainstream diets. While it’s true that we are all human and have the same basic chemistry, we are still very different (especially genetically) and therefore may require different treatments for similar conditions.

Maybe some of us need to go completely gluten-free, others might need to eliminate dairy, and still others may require nutrient supplementation beyond the norm. I’d like us all to be proactive about our health and continually search for the right answers to our health questions. Be open to making changes and don’t become so set in your ways that you disregard helpful new information. You may be asking “if that’s the case, then why are you so adamant about consumption of animal products?” My answer to you: At the core all humans do require the same basic nutrient profile, and while supplementation can be helpful, nutrients are most beneficial in their natural state. Many important nutrients only occur in animals, which is why I believe consumption of these products is so vital to good health. That being said, I will respect your position on food much more if you have done proper research to determine what’s best for you (health, lifestyle, and ethics) AND the planet.

There are tons of different diets out there and the paleo/primal approach is just one of them. While the basic premise seems to work for my particular health problems, perhaps a different approach is better for you. I’ve done some research and experimental cooking with other diets (particularly raw, vegan, and vegetarian) and can see the appeal but am also aware of the nutrient deficiencies that come along with these diets. They can work for SOME people, but be careful that you’re not just jumping onto a wagon that seems like it’s the right choice. Like I said earlier, we’re all different and what works for one person may not work for you, no matter how right the concept seems to be. Whatever route you choose, I encourage EVERYONE to eat a whole foods based diet, minus all the chemicals and processing found in modern foods. We can probably all agree that this alone will make most people feel lots better!

On a slightly different note, I’ve noticed lately that the “traditional foods/whole foods” lifestyle seems to be under attack by mainstream media and, of course, most corporate food manufacturers. (Note that I’m not talking about Whole Foods itself, which seems to be thriving with its vegetarian agenda :). Folks trying to make smart, educated decisions about food are made out to be neurotic and extreme. Sure, there are some crazies out there, but is drinking raw milk really that weird? It’s been going on for centuries and only became an oddity in the last fifty or so years. Is demanding that our food be free of hormones and chemicals really an over-reaction or simply a desire to turn back the clock to the way things used to be?

Orthorexia … seriously?
Have you ever heard of orthorexia? It’s a new term used to describe people who take healthy eating to the extreme. Most true cases involve a person who cuts out all “unhealthy” foods to the point where they are eating virtually nothing. The true orthorexic is a person who takes eating healthy too far and may blame every ailment on what they eat (or don’t eat), won’t leave the house for fear of being introduced to toxins, and isolates themselves from friends and family members because those people don’t adhere to their lifestyle beliefs. These people obviously have problems that have more to do with emotional issues than a pure desire to lead a healthy life.

Orthorexia is essentially a very specific type of anorexia. However, orthorexia is also being used to describe people like myself (and you!) who are simply concerned and proactive about their health and food choices. I read one article in which it described a supposed orthorexic’s activities: she shopped for fresh vegetables at a farmer’s market, drank raw milk and made raw dairy products at home, shopped at a health food store for raw nuts and then sprouted them herself at home. This woman was made out to be a complete nutcase, when in reality she is probably very educated about food and nutrition and uses this knowledge to better the health of her family.

Orthorexia, our nation’s newest health crisis, has been all over the news lately which I actually find to be quite comical. For as long as I can remember, the news media has been obsessed with reporting on how fat, lazy, and unhealthy Americans are. There are entire television series that profile the lives of extremely overweight people, special news programs discussing the tragic rates of obesity in our children, and of course “The Biggest Loser” which challenges overweight people to compete to lose the most weight. I don’t know how many times I’ve heard the term “obesity epidemic” on the news – always in reference to the typical American eating a typical processed foods based diet. So after being told day in and day out that we are fat, lazy, and unhealthy, suddenly we also have an extreme problem in our country where people are trying to be too healthy and are therefore “orthorexic.” That’s just ridiculous.

Don’t get me wrong, I know there are people who have eating disorders that stem from serious issues. The pathology of eating disorders is different for everyone: some people are obsessed with perfection, some are starved for attention, some are emotionally unstable, and some may develop neurosis about particular foods or chemicals. I would group orthorexia under the eating disorder umbrella but I don’t think the traditional foods industry should be penalized for this. A person prone to developing neurotic behaviors in relation to food is probably prone to obsessive or destructive behaviors in many other areas of life.

There is an extreme for everything but to attack an industry that is doing mostly good things is ridiculous. Should we blame an orthorexic’s issues on the decision to lead a healthy lifestyle? Absolutely not. Should we discourage others from trying to be healthy for fear that they might turn out like the true orthorexic? Of course not. Am I concerned about developing a complex about food and becoming orthorexic myself? Nope. Truthfully, for the first time in my life I feel like I finally have power over food because I have knowledge about it. I honestly believe that the more we educate ourselves on proper nutrition and how to obtain whole sources of foods, the healthier we will be. Most would agree that this is not a crazy statement, and I suppose that is where I was trying to go with this post…in a really round about way.