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How to Make New Habits “Stick”

How to Make New Habits “Stick”

Forming new habits can be just as difficult as breaking old ones. But when you stop to think about it for a moment, it is clear that all of our habits, both positive and negative, had a beginning—a time BEFORE the behavior became a clear, recognizable pattern. In other words, there was a time when your current habits weren’t yet habits at all!

So how do new habits actually form? And is there a way for us to develop POSITIVE new habits in a focused, deliberate way? We call this “making new habits ‘stick’”.

Like anything we learn, our first attempts at any new skill are usually halting and inconsistent. But slowly it becomes second nature until we can’t remember a time when we found the behavior unusual, uncomfortable or challenging. Once we’ve learned how to do something and turned that something into a recurring pattern of behavior, it’s “like riding a bicycle,” as the saying goes…

New York Times investigative reporter Charles Duhigg became something of an expert on the science of habit formation and change. He read hundreds of studies and interviewed the scientists who conducted them to discover the mechanisms behind habit formation, and wrote a book on the subject, “The Power of Habit: Why We Do What We Do in Life and Business.”

Duhigg has described a self-reinforcing process he calls the “Habit Loop”. Based on his interpretation of neurological studies, Duhigg believes that every habit has three components: “a cue—a trigger for a particular behavior; a routine, which is the behavior itself; and a reward, which is how your brain decides whether to remember a habit for the future.” For example, let’s say you want to stop being admonished by your dentist for not flossing regularly. First you put the dental floss right next to the toothpaste, so you can’t miss it (the cue). Then every time you go to brush your teeth (the routine) you floss because it’s right there in front of you. Finally, when you go to the dentist, he or she praises you for flossing regularly (the reward).

Establishing a new habit takes most people about 30 days, although it can frequently take twice that. You can improve your chances of success if you’re able to do a little advance planning. For instance, imagine you want to develop a habit of going to the gym every day. First, start small. For the first month, plan on going to the gym three days a week for 30 minutes each. Plan your workouts for days and times that are least likely to have things such as work or childcare interfere with your gym schedule. It can also help to enlist a buddy who has similar goals to join you so you can reinforce each other’s commitment. Then figure out a reward to give yourself for each completed workout, such as going out for a drink afterward with your workout buddy or enjoying a little Ben and Jerry’s, guilt-free. You can also give yourself some long-term rewards to envision, such as looking good in a bikini on the Caribbean beach you plan to visit next summer. If you can stick with it regularly for a month, there’s a good chance it will become part of your weekly ritual and you will soon crave your workouts. You can then gradually build up to more days. In three months, you may find that if you have to skip a workout you actually MISS it! Something’s just not right…

Duhigg says “If you can identify the right cue and reward—and if you can create a sense of craving—you can establish almost any habit.”

Health Update: Close-Up on Adverse Drug Reactions

Health Update: Close-Up on Adverse Drug Reactions

medical theme – doctors desk with documents and stethoscope

You can’t switch on a television these days without seeing a commercial for some new pharmaceutical that will cure whatever may ail you (or cure you from an illness you never knew you had). If you pay attention to it, you will notice that nearly half the ad time is taken up with a long list of possible side effects and adverse reactions that may accompany taking the drug. The possibilities often include everything from slight fatigue to death.

An estimated 4.5 million Americans visit their doctor or the ER each year due to adverse reactions to prescription drugs. These adverse side effects are also suffered by an additional 2 million people each year who are already in the hospital being supervised by medical professionals. The CDC estimates that 82% of Americans are taking at least one drug, and 29% are taking five or more drugs.

The US Food and Drug Administration (FDA) is in charge of approving pharmaceutical drugs for sale in the US. However, their methods for approval are based on the drug companies providing their own scientific studies on the safety of the drug. The FDA does no independent testing. The FDA will usually approve a drug if its benefits are believed to outweigh its dangers. Even assuming the drug companies’ studies have been well-conducted and show that a drug is relatively safe, no drug is completely free from side effects for everyone, even those drugs that are “natural.” A person’s age, weight, gender, overall health and genetic profile have a lot to do with how an individual will respond to a drug.

The most common side effects are gastrointestinal problems, as most drugs are processed via the digestive tract. These problems include nausea, vomiting, constipation and diarrhea. Other common side effects are drowsiness, fatigue and mild skin reactions. Although dizziness may not seem like a dangerous side effect, it can be particularly risky for seniors. According to the Centers for Disease Control and Prevention (CDC), falls among seniors are the leading cause of injury-related death. A quarter of all seniors who fall and break a hip will die within six months of receiving the injury.

Death is of course the most serious side effect of all. Allergic reactions that cause anaphylaxis can be deadly. Some drugs, such as those that treat type 2 diabetes (Actos and Avandia, for example) can cause a stroke or heart attack. Antidepressants can actually increase suicidal thoughts. Some drugs can cause pain and total or partial paralysis, such as the cholesterol-lowering drug Lipitor. Some drugs increase your risk of cancer. Ironically, the drug Tamoxifen, prescribed to treat breast cancer, actually increases the risk of uterine cancer. Memory loss, hallucinations, loss of taste and loss of sight are other common side effects of pharmaceuticals.

Although there is no doubt that some pharmaceuticals are far more useful than they are dangerous (antibiotics, for example), if you want to avoid the harmful side-effects that many drugs may produce, try to keep as healthy as possible. Eat right, get regular exercise and visit your Billings Chiropractor Dr. Greg Oblander to keep your body in top condition.

 

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How Chiropractic Care Has Helped Me: Introducing Brigadier General Becky Halstead

How Chiropractic Care Has Helped Me: Introducing Brigadier General Becky Halstead

How Chiropractic Care Has Helped Me: Introducing Brigadier General Becky HalsteadRetired Brigadier General Becky Halstead is no stranger to pain. She spent her entire adult life in the military, and was the first female graduate from West Point to become a general officer. She has seen battle all over the world, including in Iraq. But she has also fought her own personal battle—with fibromyalgia.

Fibromyalgia is a condition that is still not fully understood, but it involves symptoms that include headaches, fatigue, muscle pain, anxiety and depression. “It’s as if your whole body is a bruise … You hurt everywhere,” Halstead says. Even something as simple as showering was painful. “The water hitting your skin, it would feel like it was tearing.”

The conventional treatment for fibromyalgia involves pharmaceuticals, which Halstead took for a number of years. However, the drugs have only limited effectiveness, and she did not want them to affect her job. She said “I knew it wasn’t going to kill me—I was just in pain, so I took myself off all prescription drugs when I went into combat. I was in charge of 20,000 soldiers. That’s a huge command, a huge responsibility. I wasn’t going to have someone doubt or wonder whether the prescriptions influenced me or my decisions.”

However, it became impossible to continue in the military while dealing with debilitating pain, so she retired from the army in 2008. It was then that she began semi-monthly visits to a chiropractor, and that’s when her health began to turn around. Within a year of beginning chiropractic treatment, she was able to discontinue taking pharmaceuticals entirely by combining regular chiropractic spinal adjustments with nutritional supplements.

Halstead says of chiropractic care and how it has helped her, “It’s not like you’re cured, but you feel so much better. They set me on a path of getting well. I’m the healthiest I’ve been in 10 years. I was taking eight or 10 prescription drugs in 2008. The more I went to the chiropractor, the less prescriptions I needed.” She continued, “When I retired, my pain was easily a 9 or 10 (on a 10-point scale) every single day. My pain now is a 2 or 3, and maybe even sometimes a 1. I don’t think I’ve hit a 10 since I started regularly seeing a chiropractor.”

“If I had known how much chiropractic care would help me when I was a commander in Iraq and in the United States, I could have taken better care of my soldiers.” Although chiropractic care for military personnel was approved by congress, there are still many treatment facilities that do not have a chiropractor on staff, which Halstead would like to see changed.

“Until we’ve done that we have not fulfilled our leadership responsibility,” Halstead said. “If you want to help them, see a congressman and ask ‘aren’t our men and women getting these benefits?’ I’m not a chiropractor I’m a satisfied patient, a beneficiary of their talented hands, minds, and hearts. Go find yourself a chiropractor and change your life!”

As a side note: Dr. Oblander sees many veterans in his practice. However, it can be difficult for veterans to get coverage for chiropractic care.  If you want to help veterans and/or you willing to champion chiropractic coverage for all of our military – please let our congressional representatives know that you support chiropractic care for our veterans and military personnel!

http://www.omaha.com/article/20130316/LIVEWELL01/703179900

http://www.youtube.com/watch?v=t22AVZ44z3A (first of a 4-part series)

 

Spotlight on Food Allergy Trends. What’s the Best Advice?

Spotlight on Food Allergy Trends. What’s the Best Advice?

auburn-haired girl, young woman wiping her nose

One thing is certain: food allergies are on the rise. According to a 2013 study by the Centers for Disease Control and Prevention, there were 50% more food allergies in 2011 than there were in 1997. An estimated 15 million Americans have food allergies, and the numbers are increasing. Four percent of the population has a food allergy now, as opposed to only one percent ten years ago. What is not so certain is what is causing this increase in food allergies. Experts believe it is likely due to a few different causes, including over-cleanliness, reluctance to feed children certain foods at an early age, and the quality of the foods we eat. It may also be that physicians are becoming more skilled at recognizing the problem and, therefore, that food allergies are diagnosed more frequently.

One interesting thing to note is that American children are more likely to have food allergies than children in other nations. It may be due in part to Americans being better-off than people in other countries. The CDC noted on their website that, “Food and respiratory allergy prevalence increased with income level. Children with family income equal to or greater than 200% of the poverty level had the highest prevalence rates.”

Experts surmise that the immune systems of people in poorer and undeveloped nations get exposed to pathogens far more often than people in nations with higher standards of cleanliness and more access to antibiotics. Exposure to a wide range of microbes at an early age helps to ensure that the immune system is kept busy and learns early to recognize the difference between a dangerous microbe and a harmless one. Many children in the US now grow up in homes so clean that they encounter relatively few germs until they are exposed to them in school.

Another issue is the reluctance of parents to feed their children foods that may possibly cause an allergy. For example, some women avoid eating peanuts during pregnancy and will not feed them to their children until they are older. However, if we look at the rate of peanut allergies in Israel, it is far lower than that in the US. The primary difference between the two countries is that Israeli parents feed their children peanut snacks at a far earlier age than American parents do.

The American diet also consists of far more processed foods and GMOs than the diets of other countries. The side effects of genetically modified foods have still not been thoroughly investigated, but more studies are finding health issues in animals fed genetically modified foods. In addition, conventionally-raised meat in the US is typically fed hormones and antibiotics, which may be wreaking havoc with our own immune systems when we eat meat from these animals.

Extensive pesticide and herbicide use can also increase the risk of food allergies. A study published in the Annals of Allergy, Asthma, and Immunology found that people exposed to chemicals called dichlorophenols (DCPs) were more likely to develop food allergies. These chemicals are created when common pesticides and herbicides break down. People with the highest level of this chemical were more than twice as likely to have a food allergy.

The best thing you can do to help ensure that you and your family do not develop food allergies is to eat whole foods from reliable sources as often as your household budget will allow. Organically-grown foods may be one part of the answer. To be labeled “100% organic,” foods must not have been exposed to pesticides and herbicides, has not received hormones or antibiotics, and cannot be genetically modified. In addition, don’t be afraid of getting dirty! Regular exposure to germs helps keep your immune system exercised and it will be less likely to overreact to harmless microbes.

 

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What Are the Best Sources of Fiber?

What Are the Best Sources of Fiber?

fruits in supermarket

Getting adequate amounts of fiber in your diet is important for a variety of reasons. The primary ones are that it improves digestion and contributes to lowering your risk of contracting chronic diseases such as diabetes, cancer and heart disease. The FDA recommends that adults get at least 25 to 30 grams in their diet every day. However, our typical western diet, which is high in refined grains and processed food, provides the average person only about 15 grams of fiber per day.

There are two different types of dietary fiber: soluble and insoluble, each of which fulfill an important task. Soluble fiber dissolves in water (and our stomach’s digestive juices), transforming into a gel-like substance that helps to lower levels of “bad” LDL cholesterol and reduce high blood sugar. The primary purpose of insoluble fiber is to work as an indigestible bulking agent to keeps things moving along the digestive tract, which aids elimination and reduces the risk of constipation, hemorrhoids and diverticulosis. Fiber may also help you to lose weight, and is important in maintaining general bowel health.

Among the best sources of both soluble and insoluble fiber are the following:

  • Beans and lentils – Make a three-bean salad, a bean burrito, some chili or soup. Hummus (chick pea puree) is another tasty option.
  • Bran cereal – You don’t have to endure Grape Nuts to meet your daily requirement. Any cereal with 5 or more grams of fiber per serving is considered high in fiber.
  • Whole grains – Chuck the white bread for whole-grain bread and pasta. It tastes better, and it does not make your blood sugar spike so quickly due to its higher fiber content.
  • Brown rice – Has a great, nutty taste and is particularly nice with a little soy sauce added.
  • Vegetables – Broccoli, cabbage, cauliflower, Brussels sprouts and celery are among the vegetables with the highest fiber. Be sure not to overcook them though. They should remain crunchy.
  • Popcorn – A low-calorie snack (if you skip the added butter) and an easy source of fiber.
  • Nuts and seeds – Those highest in fiber are almonds, pecans, walnuts, sunflower seeds and pumpkin seeds.
  • Baked potatoes – Be sure to eat the skin, as it’s the part with the good fiber.
  • Berries – There’s a lot of fiber contained in the seeds and skin of berries.
  • Oatmeal – Steel-cut oats are the best in providing good amounts of cholesterol-lowering fiber. If you’re in a rush, instant oatmeal provides fiber as well, if at a lower amount.

So be sure to add more from the above list to your weekly menu and enjoy the many benefits that increased fiber has to offer! If you have questions about your diet choices, always remember that you can call either of our Billings offices and schedule an appointment to meet with Dr. Oblander or a member of our staff!

Beating the Odds: How Some People Stick with Diet and Exercise Plans

Beating the Odds: How Some People Stick with Diet and Exercise Plans

Billings Chiropractic Diet Services
balance-scales

How long did your last diet or exercise plan last? If you’re like many people, your answer is “not that long.” In fact, one UK survey found that the average length of time a person stays on a nutrition plan is 19 days. A slightly more positive poll found that women tended to quit their diets after five weeks and two days. If these statistics sound distressingly familiar, it might be time to reassess how you approach your own diet plan.

How Do People Stick with Their Diet and Exercise Plans?

If you want to make sure your diet and exercise plan doesn’t become just another statistic, a change in attitude can make all the difference. In order to create a diet plan you can stick with, it’s important to be honest with yourself about what types of changes will fit into your lifestyle. Diet plans with long lists of “bad” foods might help you cut back on calories in the short term, but do you really plan to go the rest of your life without cake? People who stick with their diet plans take a more moderate approach, making small changes that they can live with in the long term.

Exercise plans can be just as difficult to carry out. People who stick with their exercise plans view physical activity as a regular part of life, not something they do only when they have the time, energy, and motivation. Of course, sticking with physical activity is much easier when it’s enjoyable. Rather than slogging it out on the treadmill, try yoga, martial arts, or another exercise program that stimulates your mind as well as your body. And variety helps too!

You Don’t Have to Go It Alone

Whether you’re building a diet plan or an exercise program (or are making changes in both areas), the people around you can make a huge difference in your level of success. If your spouse, children, or friends tend to turn to food in celebration or out of boredom, it’s easy to forget about your diet goals. Getting enough exercise is a lot more difficult if the people around you would rather watch TV than go on a walk.

Fortunately, when it comes to sticking with your diet and exercise plan, the people around you can also be a huge help. Making dietary changes as a family can help everyone involved lose weight and improve their health, while exercising with a friend can make the time go by much more quickly and pleasantly.

Having the support of a chiropractor who really understands the power (and challenges) of making healthy lifestyle changes (think nutrition, exercise, sleep and stress management, for example) is another way to help you meet your goals. The staff here in Billings at Oblander Chiropractic can work with you to make targeted, realistic adjustments that you’ll be able to stick with in the long term. Sticking with a diet and exercise program isn’t always easy, but you might be surprised by just how easy it is to make the changes you’re looking for with the right type of advice and support!

Staying Healthy at the Office

Staying Healthy at the Office

Staying Healthy at the Office
Staying Healthy at the Office

When you work in an office job—even one that’s otherwise rewarding—it’s easy to feel trapped in a day-to-day pattern that doesn’t seem to leave much room for physical exercise or healthy eating. And this is true even though more and more Americans are becoming aware that sitting for long periods of time, often without a break, is hazardous to your health.

The simple truth is that they’re right to be concerned. One study conducted in 2010 indicated that “men who reported more than 23 hours a week of sedentary activity had a 64 percent greater risk of dying from heart disease than those who reported fewer than 11 hours a week of sedentary activity.” And yet the nature of office work is essentially sedentary. So what can you do to change that fact and improve your health? This article lists a number of suggestions that may help.

  • Eat breakfast. Studies have shown that workers who eat breakfast have better concentration than those who only drink coffee in the mornings. In addition, those who eat breakfast tend to eat less during the day than those who do not, and thus more easily avoid gaining weight.
  • Bike or walk to work. If you live close to work, biking or walking can provide much of the exercise you need each week, and you can arrive at work feeling more energized after spending some time in the fresh air. If you take public transportation to work, consider getting off one or two stops earlier and walking the rest of the way.
  • Take frequent short breaks. Even if you take a longer break for lunch or to go to the gym, sitting for long, uninterrupted periods of time can still be hazardous. Studies have shown that taking micro-breaks (getting up from your desk and moving around every 15 minutes or so) can be more valuable than taking a longer break only once a day.
  • Use the stairs. Why ride in a stuffy metal box with 10 other people when you could get a little healthful exercise?
  • Drink lots of water. Experts recommend you drink 4 to 6 glasses a day to keep yourself hydrated and healthy. If you have to get up to refill your glass from the drinking fountain or the refrigerator, that’ll also provide an opportunity for another micro-break.
  • Don’t forget about fresh air. Offices can often be stuffy and under-ventilated.  If possible, open a window near your desk. If not, be sure to take occasional breaks outside the building, even if only for short periods of time.
  • Bring a healthy lunch and snacks from home. Rather than eating in the cafeteria, make a healthy lunch at home and sit outside when eating it. Instead of eating sugary snacks from vending machines, bring fruit and nuts and snack on them.
  • Think ergonomically. Adjust your chair to fit your body and sit with your feet flat on the floor. Position your computer monitor at eye level and your keyboard at elbow level, so that your wrists are straight when you type. Move your whole arm when you use the mouse, not just your wrist.
  • Stretch at your desk. You may not be able to jog or do push-ups at your desk, but you can certainly stretch and release tension from your arms, neck, shoulders, and fingers.
  • Exercise before you go home. After a long day at work, many people get home and just want to sit down on the couch and relax. If you are a member of a gym or jog regularly, doing this directly after work will improve the likelihood that you’ll actually exercise.
Thinking About Food Labels: What the Future Might Bring

Thinking About Food Labels: What the Future Might Bring

woman-reading-food-label
woman-reading-food-label

In a move applauded by nutritionists and health experts (but criticized at the same time for not going far enough), the Obama administration has proposed sweeping changes to the regulations surrounding the labeling of packaged foods. The new proposal, announced and championed by first lady Michelle Obama, aims to make it easier for consumers to figure out whether a packaged food product is healthy or unhealthy, and whether it contains large amounts of ingredients that are potentially harmful to their health.

These proposed changes have been long in coming—the current standards were first introduced over 20 years ago, in 1993. Much has changed since then and Americans have become “supersized” in more ways than one. They are eating larger portions of foods than they did in 1993, and more is known now about the effects of harmful ingredients like hydrogenated oils, trans fats, and sugar than was known then. But today’s labels still hold to the old standards, which allow manufacturers to create “serving sizes” that are completely unrealistic, and to bury useful information like the actual amount of calories, fats, and sugars you’re likely to consume in the “fine print” of the label.

As an example, the current labeling standards allow manufacturers of soda to list its calories and sugar content based on a “serving size” of eight ounces, whereas the actual bottles of soda (which are almost always consumed in one sitting) contain 20 ounces, or 2-1/2 times more. Ice cream manufacturers currently use half a cup as the “serving size” used to calculate their products’ calorie and sugar counts, whereas most Americans consume an average of two cups when they eat ice cream.

The proposed standards would change this, and instead of listing calories “per serving size,” they would list them as “amount per 2/3 cup,” or using a similar easily recognized measure. Because of national and global concerns about obesity, calorie counts would no longer appear in small print, but be highlighted in a large font. Each packaged product would list the “number of servings per package” in a more prominent location and font. Also, for the first time, a new indicator called “Added Sugars” would be included on every label, which again relates to calories, because Americans consume over 16% of their total calories from sugar.

“Calories From Fat” would no longer be listed, because more recent science tells us that it’s the type of fat that is more important for consumers to know about. Therefore, labels will list amounts of “Total Fat,” “Saturated Fat,” and “Trans Fat.” The US Food and Drug Administration (FDA) would also update their recommended “Percent Daily Values” (%DV) ratings for common nutrients to bring them into line with current science, and would finally add Vitamin D and potassium.

While all of these proposed changes are legitimate improvements, it’s (of course) impossible to please every special interest group that will be affected by new labeling regulations. Although consumers themselves will doubtlessly benefit, consumer advocates are disappointed because they were lobbying for changes like indicating added sugars, saturated fats, and trans fats in a bold, colored font to indicate that they are present in high amounts. On the other side of the argument are food manufacturers and retailers who worry about the cost of new labeling requirements and what the new information might mean for buying behavior.

The bad news is that these proposed food labeling requirements are not slated to take effect for at least two years. The good news is that the FDA has put in place a very robust process designed to allow stakeholders to “weigh in” and contribute their suggestions. You can learn more about that process at www.regulations.gov and searching for the term “food labeling”.

 

Why Eating with the Seasons Makes Good Sense

Why Eating with the Seasons Makes Good Sense

Basket of Fruits and Vegetables --- Image by © Royalty-Free/Corbis
Basket of Fruits and Vegetables — Image by © Royalty-Free/Corbis

It’s true.  The combination of industrial agriculture and efficient global logistics has made it possible for many American families to enjoy a wide variety of fruits and vegetables year round.

But just because they’re available doesn’t necessarily mean that they’re the best choice for you or your family. In fact, there are several really good reasons that your diet—particularly your choice of fruits and vegetables—should change with the seasons. Now that fall is here and winter is just around the corner, this is a great time to talk about seasonal eating and how you can make the most of the cold-weather months.

The reasons for eating local produce in-season basically fall into four categories: nutrition, taste, cost and environmental sustainability.

Nutrition. Local fruits and vegetables picked seasonally at their ultimate ripeness are usually more nutritious than produce that is grown in a hot-house environment or that is raised in other parts of the world and transported over long distances.

Taste. When it comes to fruits and vegetables, flavors and textures tends to suffer when they’re grown out-of-season or spend lots of time in transit. This encourages farmers to do things they might not ordinarily do, including adding colors, sweeteners or preservatives. The fact that out-of-season produce needs to be marketable after shipping may also encourage farmers to grow varieties that are more durable but less flavorful. The net result is often a poorer product.

Cost. Growing produce out-of-season or transporting it over long distances involves expenses that just don’t exist when fruits and vegetables are grown and marketed locally. As anyone who has ever bought fresh strawberries or tomatoes in the middle of January has noticed, these expenses translate into higher prices at the grocery store.

Environmental Sustainability. The emergence of a global marketplace for fruits and vegetables has opened up lots of possibilities for growers and consumers alike but has also come with high environmental costs. The new economics of farming and distribution have changed how land, water, energy, and chemicals are used in producing food. In some cases, they’ve also tipped the scales against centuries-old patterns of sustainable crop rotation and conservation practices. Plus, moving and storing large amounts of fresh produce requires energy and increases our collective carbon footprint.

When you consider all of these factors together, it’s clear that out-of-season produce is really a pretty big compromise. So what’s the alternative? There are many winter fruits and vegetables that will soon be their peak. Knowing about these and adding them to your diet over the coming months can provide plenty of variety and may even help you get important nutrients that you wouldn’t normally get from produce at other times of the year.

Here’s a brief rundown of some of our winter favorites.

Winter Butternut Squash. Squash has relatively few calories (only 63 calories per cup) but contains lots of vitamin A and potassium. Plus, a single cup of squash also provides half your daily requirement of vitamin C!

Kale. Kale is another winter vegetable that’s packed with important nutrients, including vitamins A, B, C and K, and minerals such as calcium, copper and magnesium. Kale is also rich in cancer-fighting phytonutrients called flavonoids (quercetin and kaempferol, among others) and has been shown in some research to lower cholesterol. Cooked kale can easily be added to mashed potatoes to make for a healthy side dish.

Leeks. Leeks too are abundant at this time of year. They are rich in vitamin K (good for bone health and vital for blood coagulation), and have a healthy amount of folate. A versatile member of the allium family (like onions and garlic), leeks can be added to soups and stews in pretty much the same way you might typically use onions. Leeks are also tasty on their own—just braise them a little liquid. If you’re willing to put just a bit more effort into preparation, creamed leeks is another tasty alternative. Just clean and slice 2-3 leeks thinly, then sauté them in a little butter, add a couple of tablespoons of water, and cover for about 10 minutes or until cooked. Mix in a tablespoon of flour and about ½ cup of sour cream and you have an excellent side dish to serve along with fish or chicken.

Apples. Apples are a great seasonal complement to the vegetables on our list. Over 2,500 varieties of this fruit are grown in the U.S., with 100 varieties grown commercially.  A medium apple contains about 80 calories and is fat, sodium, and cholesterol free. If you’re interested in getting the most nutritional bang for the buck, be sure to eat the peels! Two-thirds of a typical apple’s fiber and lots of its antioxidants are concentrated in the peel. Most apples are still picked by hand in the fall and are ready for eating throughout the country all winter long!

Nuts. Many popular types of nuts (which are technically fruits containing a hard shell and a seed) are actively harvested in the fall and are available throughout much of the country year-round. Almonds, chestnuts and walnuts are a few winter favorites. It’s worth noting that while almonds and walnuts are not true nuts in the botanical sense, they are considered nuts in the culinary sense. Nuts like these are typically very high in protein and fat and naturally low in carbohydrates. They also contain several important vitamins and minerals. They are a particularly dense nutritional package and have been linked to a reduced risk of heart disease.

The Truth About the “Five-Second Rule”

The Truth About the “Five-Second Rule”

5-second-popsicle
5-second-popsicle

You’ve probably heard of the “five-second rule”. That’s the tongue-in-cheek saying some kids and young adults use when they accidentally drop a piece of food on the floor but pick it up and eat it anyway. According to the “rule”, food isn’t likely to become significantly contaminated with bacteria if it remains on the floor less than five seconds. Or at least that’s what we tell ourselves when we quickly grab that fallen potato chip before the cat gets it, brush it off, and stick in in our mouths (hopefully without anyone noticing). Most of us probably suspect this isn’t a great idea while we’re doing it, but is there actually any evidence to support the five-second rule?

Well, for those who admit to having done this once or twice in their lives (you know who you are…), you can feel a little bit better about it because there is some research that suggests the five-second rule might be valid.

Science has actually been studying the five-second rule for some time. In 2003, Dr. Jillian Clarke (then an intern and now a Ph.D.) analyzed the floors of the labs, dormitories, and cafeterias of the university she was attending, and found that far fewer bacteria were found than expected, possibly because most of the surfaces were dry, and thus did not encourage bacterial growth. She also found that very few “test foods” were significantly contaminated by E. coli bacteria from brief exposure to a surface that contained it.

A more recent study conducted at Aston University in Great Britain confirms her findings. The research team, led by Professor Anthony Hilton, studied a number of different floor surfaces and locations (carpeted floors, laminated floors, and tiles) with a variety of foods (toast, pasta, cookie, and a sticky candy) to see how much E. coli and Staphylococcus bacteria they attracted when dropped on these floors.

Unsurprisingly—as the five-second rule implies—time is a factor. The longer the food stayed in contact with the floor surface, the more likely it was that contamination would occur. There were also differences found in the floor surface itself, with carpeted floors being “safer” in terms of contamination than tiles. Says Hilton, “We have found evidence that transfer from indoor flooring surfaces is incredibly poor with carpet actually posing the lowest risk of bacterial transfer onto dropped food.”

That said, the moister the food, the more likely it was to pick up bacteria. The other major factor to be considered is (as in real estate) “location, location, location”. That is, certain locations are dirtier than others, and thus more likely to result in bacterial contamination, even if you beat the five-second buzzer. Bathrooms are, not surprisingly, high risk – don’t even think of employing the five-second rule there. Your kitchen floors, especially if you cook a lot of chicken, might be more likely sources of salmonella and other bacteria than, say, your living room or dining room. And among the dirtiest surfaces they tested were the dining tables in restaurants, because they have been “wiped clean” with cloths that were rarely changed and washed themselves.

So Dr. Hilton’s recommendation is to use your own common sense when tempted to invoke the five-second rule. If you accidentally drop a piece of food, take one second of your five noticing the location you’re in, and another second to determine the nature of the surface the food fell on. Then you’ve still got three seconds left to decide whether to pick it up and eat it.