Health guru David Zinczenko’s nutritional message, “Eat This, Not That!” is marketed as a no-diet solution to weight loss that gained rapid success upon its introduction. It sounds like a no brainer. According to Zinczenko’s campaign, simply choosing dishes with less calories or fat equals less weight gain. But the definition of healthy living isn’t that clear cut. We need to focus on the origins of our food and our relationships with our bodies. With this in mind, Eat This, Not That ought to remain on the shelves of Zincenzenko’s home library rather than ours.
The reality is that we’ll have healthier bodies and more appreciation for our indulgences if we eat quality foods. And yes, this might mean occasionally choosing food with the higher fat content. Baked! Lay’s chips are not kettle-cooked chips; Skinny Cow will never be Ben & Jerry’s. Hey Arnold fans might remember thickheaded Harold’s return from weight-loss camp, when the gang had to explain that “Twelve low-fat Mr. Fudgies is the same as six regular Mr. Fudgies.”
It’s hard to fool ourselves into preferring these substitutions and not to mention, disregard potentially dangerous side effects of the chemicals used to reduce their calorie, fat and carbohydrate content.
So the reality check is: stick to the real stuff. Here are some easy ways to swap certain foods and drinks for those that will leave you safe, satisfied and healthy.
The Subsidy Swap
Soy is one of the largest government-subsidized crops, and as a result, small farmers who compete with massive producers are forced to shut down their farms. Additionally, soy milk slows iron absorption in our bodies, which can be harmful to those with preexisting iron deficiencies. So skip the government-backed soy lattes at Starbucks. A low-fat mocha without the whip provides comparable calories, rejects detrimental policy for our nation’s farmers, and still provides your daily jolt of jitters.
The Satisfaction Swap
Open bars and all-inclusive resorts that dilute their beer with water have been doing it wrong for decades. Make it your mission to find a bar with Blue Moon and Guinness on tap, and order yourself a Black-and-Blue. The roasted, bitter lager of the Irish sits atop the orange ale. Half-hearty, half-refreshing, when the glass tilts back you’re getting two real brews for the caloric-intake of one with an added gift of Guinness’ iron boost. (Visit the Celtic Knot, 626 Church Street, Evanston)
Eating raw sushi increases your risk of contracting foodborne disease. Its sourcing environment, the distance traveled to get to your plate, and the cleanliness of handling contribute to these risks. The CDC reported over 250 cases of salmonella infection last May. Opt for seared scallops. They are prepared as a cooked option in many sushi bars. The high heat sear reduces bacterial populations on the surface, and if prepared properly, their centers will still remain raw.
The Safety Swap
Eating raw sushi increases your risk of contracting foodborne disease. Its sourcing environment, the distance traveled to get to your plate, and the cleanliness of handling contribute to these risks. The CDC reported over 250 cases of salmonella infection last May. Opt for seared scallops. They are prepared as a cooked option in many sushi bars. The high heat sear reduces bacterial populations on the surface, and if prepared properly, their centers will still remain raw.