Category Archives: General

Love Food Friday Tip #5: Purge the Pantry!

Love Food Friday

ChrisNCBAkitchen

Food Waste Elimination Tip #5: Purge the Pantry!

Chef Christopher Gigiel

Use it so that you don’t lose it!

While you’re getting into that habit of planning meals and menus and organizing your kitchen, be sure to plan one day a week that uses what you have on hand. No matter how well you plan there are always leftovers, and left over groceries that need to be used. I do this regularly in the Culinary Center at NCBA. I often have extra produce on hand and get creative with how I can use it instead of buying more. I look at my canned goods and dry storage and see what I have on hand already and plan something that utilizes those things with a minimum of additional purchases required. And, of course, if you have several kinds of leftovers in the fridge and haven’t frozen them it’s always great for the family to be able to “make what they want” for dinner, and if there’s still some left, freeze it.

Love Food Friday Recipe Share #5: Four-Way Slow Cooker Shredded Beef

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My Comment Letter To Secretary Burwell and Secretary Vilsack Regarding the 2015 Dietary Guideline Committee Recommendations…

Dear Secretary Burwell and Secretary Vilsack,

After researching the science of nutrition and the history of the U.S. Dietary Guidelines, I write to you as a concerned American and a mother of three girls, as well as a cattle rancher. I have great misgivings with respect to the recommendations of the 2015 Dietary Guidelines Advisory Committee.

While raising teenagers is inarguably a challenge, mentoring my own teenage girls through the “sea of dietary confusion” reminds me distinctly of an Iron Man Competition. The CDC reports that 9% of all girls age 12-19 are iron deficient. In particular, athletic girls require more animal protein which uniquely provides heme-iron to ensure good health. Yet, the recommended 2015 Dietary Guidelines reduce even further the recommended dietary intake of animal protein. The “one size fits all nature” of this approach to diet inaccurately provides for the American people, and the resulting dietary education as well as the lunch nutrition that my girls’ receive in the public school system thereby runs contrary to their needs.

The high carbohydrate/low fat diet that serves as the basis for the U.S. Dietary Guidelines stems from epidemiological work begun by Ancel Keys in the 1960’s. Repeatable clinical trial studies since Dr. Keys’ hypothesis was formed have not provided scientific validation to the proposed merits of the diet. A small number of clinical trials done on middle-aged men provide the only non-epidemiological scientific basis for this dietary recommendation. To date, there is virtually no scientific data supporting this hypothesis as healthy for women or children. Perhaps even more disturbing is the culture created in the nutritional community since the establishment of the first Dietary Goals in 1977. Actions include stymieing other diet hypotheses and scientific trial work that do not match the original Key hypothesis. For instance, the 2015 Dietary Guidelines Committee refused to include the BOLD dietary research study in the reference section of their report thereby enabling them to “selectively choose their science” and further cut the recommendation for red meat.

Good science is both debatable and able to be replicated over time. Unfortunately, in addition to a biased approach to nutritional research, the 2015 U.S. Dietary Guidelines Committee Recommendations also include a further reach outside of documented science and into the realm of philosophy relative to the topic of sustainability. The science of sustainability is in its infancy. Much deeper analysis into topics like food waste and appropriate land use need to be completed before substantial information exists to promote one diet over another in the name of sustainability. Additionally, the topic of sustainability is clearly outside the scope of committee responsibilities.

In closing, I request that both of you do what is best for the American public and take a moment to read the research demonstrating that perhaps the high carbohydrate diet is part of the cause of the dietary ailments of Americans rather than the solution. In the lifetime of the Dietary Guidelines the culture of the American diet has shifted dramatically. According to USDA, the consumption of grains (41%), vegetables (23%) and fruits (13%) rose significantly from 1970-2005 while red meat (-22%), milk (-33%) and eggs (-17%) fell dramatically. Overall carbohydrate intake for Americans rose with low fat starches, and vegetable oil took the place of animal protein and fat in the diet. Animal protein lovers shifted from beef to chicken, and many traded whole fat dairy for skim milk and margarine thereby forsaking nutrition density for lower saturated fat options. All of this occurred during a time in the United States when obesity rates more than doubled (15-32%), the prevalence of heart failure, cancer and stroke all increased, and the rate of diabetes increased from less than 1% to 11%. Clearly, the dietary changes caused by dietary guidelines resulted in an “unhealthier America” as Americans traded protein for sugar.

I ask you to help put the science back in nutrition by:
1.Recognizing that the nutrient requirements of Americans vary according to age and sex thereby rendering a one size fits all approach to diet both ineffective and potentially harmful to women and children.
2.Including diverse animal protein options (including beef and whole fat dairy) as part of a balanced and healthy diet.
3.Encouraging a robust and healthy dietary science community where hypotheses are proven before they are sold as truth, and studies on all hypotheses are universally included in the discussion.
4.Removing all verbiage relative to sustainability from the dietary guidelines as that topic is both outside the realm of the committee as well as lacking the necessary scientific basis to be meaningful.

Thank you for your time and consideration.

Sincerely,
Anne Burkholder

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Fitness Foodies…

It is difficult to talk about diet, weight and health without including the topic of physical exercise.  During my dietary guidelines research, I unearthed a statistic that I have pondered over the past few weeks.

USDA data reports that more than 50% of adults in the United States are not physically active. 

While I likely define the words “healthy weight” more loosely than the Obama Administration, I do think that everyone benefits from physical activity.  When we discuss fitness at the Feed Yard Foodie residence, we do not discuss weight — rather — we talk about building muscle, cardiovascular strength, and the ability to be active.  My favorite farmer and I are life-long athletes.

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I devote time to coaching youth athletics because I believe that we need to create a culture of fitness in young Americans.  To build a culture, exposure must start early and it must be fun.  I hope that my volunteering plays a positive role in the lives of the kids that I mentor just as my dedication to fitness is a result of my parents and coaches teaching me to love exercise at a very young age.  Although almost 20 years have passed since I retired from collegiate athletics, I still love a workout.  Apart from making me feel good, being fit allows me to experience better health and a healthy weight.

I’ve heard that “the apple doesn’t fall far from the tree”…

My favorite high school student recently chose to learn to be a Fitness Trainer for a semester project in math/science.  She selected family members as her first “clients”.  Basic kinesiology, benchmark testing, training, and fitness goals permeate family dinner discussions as our favorite trainer leads the current family fitness journey.

Sunday morning found us at the track doing an “Owen’s Circuit”.  I have to admit that when Ashley Grace began my parenthood journey 15+ years ago, no one at the hospital told me that this would be part of the challenge :)  For those of you that are unfamiliar with an Owen’s Circuit (which one could argue is a good thing), it is a series of upper body, core and leg strength exercises intermixed with running repeats on the track.

Crunches...

Crunches…

After 400 yard repeats -- note that the smile on the youngest member of the family's face :)

In between 400 yard repeats — How awesome is the smile on my youngest daughter’s face?!

Rocket jumps...

And, rocket jumps…

100 meter sprints...

Topped off with 100 meter sprints…

And a myriad of other fun things like push ups, burpees, lunges and dips that help you find muscles that you might have forgotten existed!

While the primary focus of this blog post is to provide a bit of “light humor” in the midst of a very serious discussion, I do want to point out the importance of fitness in life’s journey.  Everyone will likely define the word using different difficulty scales (I wouldn’t recommend an Owen Circuit workout to the general public), but the fact remains that being healthy almost always involves some sort of physical activity.  Take your dog for a walk, swim a few laps, play racket ball with your spouse, or have a rousing game of tag with your kids in the front yard.

If our country is going to effectively tackle the problem of obesity and its subsequent health challenges, I believe that it is equally important to learn to love exercise as it is to eat a balanced diet full of protein.  As many things are, the answer is complex and requires personal buy-in to be effective.calendar race

Both diet and fitness are personal choices –As a country, we will make positive change by empowering life choices that can be both fun and healthy. 

This isn’t something that occurs through Dietary Guidelines and regulation, it happens when the American people are motivated to become Fitness Foodies…

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Perhaps It’s Time To Stop Apologizing For Fat…

How often do you eat a steak, an omelet, or cook with real butter? What kind of milk is in your refrigerator?

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While animal protein arguably tastes good and makes us feel satiated, the nutrition community has steadfastly steered Americans away from eating red meat and whole fat dairy for the past four decades. The diet-heart hypothesis (coined by a biologist named Ancel Keys in the early 1960’s) proclaimed that a low fat and high carbohydrate diet provided the basis for good health. Although not proved through clinical trials, the hypothesis gained support from the federal government and provided the basis for mainstream dietary advice during the ensuing decades.

In my lifetime, the culture of the American diet has shifted dramatically. According to USDA, the consumption of grains (41%), vegetables (23%) and fruits (13%) rose significantly from 1970-2005 while red meat (-22%), milk (-33%) and eggs (-17%) fell dramatically. Overall carbohydrate intake for Americans rose with low fat starches, and vegetable oil took the place of animal protein and fat in the diet. Animal protein lovers shifted from beef to chicken, and many traded whole fat dairy for skim milk and margarine thereby forsaking nutrition density for lower saturated fat options.

All of this occurred during a time in the United States when obesity rates more than doubled (15-32%), the prevalence of heart failure, cancer and stroke all increased, and the rate of diabetes increased from less than 1% to 11%.

An association hypothesis (mirroring the process used by Ancel Keys to develop the diet-heart low fat mindset) might suggest from these two sets of data that replacing animal protein with vegetable oil and carbohydrates actually reduced the quality of health of Americans – the direct opposite from the intended consequence of Keys’ hypothesis. Uncovering this discrepancy inspired Nina Teicholz, an investigative food reporter, to delve deep into the nutrition archives. After nine years of research covering thousands of studies and a wide array of interviews with nutrition scientists, Teicholz uncovered a laundry list of interesting findings in her New York Times Bestseller The Big Fat Surprise.

  • The current U.S Dietary Guidelines are based on Keys’ hypothesis and drawn from epidemiological studies primarily done on middle-aged men. Clinical trials have not confirmed the epidemiological data, and virtually no data exits supporting this hypothesis for women and children.
  • The causal associations seen between red meat consumption and heart disease are minimal.
  • The saturated fat found in animal protein increases HDL cholesterol (good cholesterol) which appears to play a positive role in heart health. Additionally, fat plays an important role in providing energy as well as ensuring that a number of essential vitamins be fully absorbed by the body.
  • Total cholesterol is not a good predictor of heart disease for most people. In particular, LDL (bad) cholesterol does not consistently predict an increased risk of heart disease. The cholesterol argument is the primary basis for the advice to reduce red meat consumption.
  • No health studies exist to discern the effect on health of liquid vegetable oils; and studies have shown that the process of solidifying vegetable oils (to make butter imitations) creates trans-fat which are incredibly unhealthy. Vegetable oil use is up 8% since the diet-heart hypothesis began to drive dietary advice.
  • Carbohydrates are a primary cause of insulin secretion – the constant consumption of carbohydrates throughout the day creates elevated insulin levels in the bloodstream which renders the body unable to digest its fat stores. This leads to metabolic disorders such as obesity and diabetes. Eating fat and protein do not cause insulin secretion during digestion.  High fat, low carbohydrate diets like the Atkins diet are more effective for achieving lasting weight loss.
  • Multiple clinical trials demonstrate that a diet which trades carbohydrates for protein and fat can be healthy suggesting that a shift in thought process and nutrition study focus is prudent.

TheBigFatSurprise

I encourage each of you to read Teicholz’s book. It is an eye opening experience that inspires the reader to guiltlessly enjoy a steak while thinking that perhaps it’s time to stop apologizing for fat…

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Love Food Friday Tip #3: Stock the Staples…

Love Food Friday

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Food Waste Elimination Tip #3: Stock the Staples!

Chef Christopher Gigiel

A kitchen stocked with the staple ingredients is a happy and less wasteful kitchen!

While it may seem counter intuitive to the two former tips (Plan and Organize!), stocking the staples is actually a key way that I ensure that I have what I need to make use of the more expensive and more perishable fresh items. I routinely stock dried and canned goods like pastas, rice, canned beans and tomatoes, and several jarred sauces as well as flour, sugar, etc.

With a basic inventory of these items, I can ensure that I make use of the produce or meat I bought but didn’t get around to cooking when my busy life got in the way. “Shelf stable” items like this never go bad, and allow me to whip something up in a pinch or for that unexpected company that drops by.

Love Food Friday Recipe Share #3: Beef Chili Five Ways!

Anne’s note: I don’t purchase 93% lean ground beef as the recipe suggests.  It cooks up nicely with burger that is less lean as well :)

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Raising Teenage Girls Amidst a Sea Of Dietary Confusion…

Apart from my favorite farmer, my three girls are my greatest blessing. In less than two weeks, 2/3’s of them will be teenagers. Our house is a bevy of activity permeated by moments of drama, and decorated by athletic bras hanging to dry on nearly every doorknob.

While raising teenagers is unarguably an adventure, I believe that the journey of raising healthy and confident girls resembles a never ending Iron Man competition. Nagging concerns of being thin, pretty, and accepted butt up against dreams of athletic and intellectual prowess. An internal struggle capped off by an innate drive toward individualism that may conflict with mainstream culture as well as push the dogma perpetuated by parents and mentors.

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The life journey of a teenage girl proves that the road to excellence is never comfortable…

While many of these daily struggles simply come together to create the iconic journey toward maturity, some have become exacerbated by the complex dual between science and politics that make up the history of the U.S. Dietary Guidelines. I was two years old in 1977 when the science of nutrition became diluted with the burden of politics. Fortunately my parents shielded me from the ramifications of the new age of political nutrition rhetoric, choosing to instead pass along to me a traditional culture of family meals and a balanced diet.

I grew up in a house where dinner was always a home cooked meal. Meat was the center of the plate accompanied by a vegetable, some sort of starch, and a glass of milk. While my mom was not a fancy cook, her meals were delicious and she taught me how to put diversified nutrients on the table. I learned to equate the basics of home cooking with healthiness, primarily due to my mom’s steadfast commitment to a pragmatic diet approach.

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I do not have childhood memories of other influences (outside of my family) on the topic of nutrition. I cannot say that same thing about my daughters. The web of political influence over nutrition has grown to where it touches their lives daily through school lunches and nutrition education in the classroom.

  • I serve my girls eggs, meat, and whole milk as a part of a balanced diet at home while they are told in school curriculum that these are unhealthy even when blended with fruits and vegetables on the home cooked dinner plate.
  • I preach about the importance of protein and fat as sources of energy and nutrients in the diet while the government mandated curriculum teaches them that eating healthy means a plant based high carbohydrate and low fat diet.

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The result is a conflicted and confused teenager trying to survive amidst a sea of dietary confusion.

The next few blog posts will take a look at both the science and the politics of nutrition. I will examine Nina Teicholz’s New York Times Bestseller The Big FAT Surprise, as well as the current nutrition debate that struggles to surface amidst a 30 year culture of food politics determined to create a one size fits all answer to the diet and health of Americans.

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Love Food Friday Tip #2: Organize Your Kitchen!

Love Food Friday

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 Food Waste Elimination Tip #2: Organize Your Kitchen!

Chef Christopher Gigiel

Organize your fridge and pantry.  An organized kitchen is a happy kitchen, and also an efficient and less wasteful kitchen.

If you can easily see what’s in your refrigerator and pantry you’re much less likely to waste things.

  • I keep perishable things at the forefront of my fridge so that they don’t get shoved to the back and become a fuzzy science experiment-gone-wrong.
  • I regularly take mental inventory of what I have and make sure that I store newer groceries behind older ones so the older ones get used first.

In the restaurant business we call this FIFO – First in, First out, it ensures I use things in a timely manner and they don’t go to waste. I go so far as to physically do inventory and check things off the grocery list that I made before I go shopping so I know that I’m not buying in excess.

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Celebrate Saint Patrick’s Day by organizing your kitchen and enjoying Chef Chris’s: Slow-Cooked Corned Beef in Beer with Red Currant-Mustard Sauce

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Reviewing the Topic Of Antibiotics…

I have received many requests for information over the past week relative to antibiotic use in cattle feed yards.  Instead of reinventing the wheel, I am going to share the links to a series of blog posts that I wrote a few years ago, as well as an updated post from the fall of 2013.  For those of you with questions regarding this topic, hopefully reading these posts will help you out.

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I am also including a short update on my favorite 10 year old whose struggle with pneumonia instigated the antibiotic posts three years ago.

Really, one could argue that I am taking the opportunity to brag about my awesome daughter who (over the past three and half years) over came a series of complications from a nasty illness event with a maturity and tenacity that makes this Mama proud.

She is a rock star runner and swimmer, and maintains a daily fitness level that would leave most people exhausted.  Yesterday, during her mile swimming workout she completed her first 50 meter freestyle swim without breathing (that’s two laps of a 25 meter pool with a flip turn and no oxygen intake) — using those lungs that she has worked so very hard to strengthen. Perhaps what makes me most proud is that this journey is one that we have taken together: allowing me to serve as both her coach and training partner :)

You can read here how she is living proof that  “drugs can be traded for fitness” with the right work ethic and a little bit of faith…

Below is the antibiotic series.  I have written a brief explanation of each post immediately following the underlined link.

If you are still interested in more of the day to day workings of a feed yard relative to antibiotic use and cattle health, then I encourage you to click on either the category labeled Animal Welfare or Antibiotics, Hormones and other Growth Promotants that are listed on the right side of the home page.  Those categories will take you to other posts written on this issue. Or, you can visit Facts About Beef and read their post Antibiotics 101.

calendar raceAs both a mom and a cattle caregiver, I do my best to be a responsible user of antibiotics.  I know how very important they are, and I strive to get better with each day that passes.  Appropriate antibiotic use is a journey that we all travel together — One that must be based on a dedication to continuous improvement.

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