May 12, 2011

No Need to Delete Sugars and Sweets

appforhealthThis guest blog was written on request for appforhealth.com in response to Julie's blog A Week to Beat Your Cravings for Sweets. I want to thank Julie for being open to dialoging about key nutrition topics:

Can people be “sugar addicted”? Not likely! But are we slurping, sipping and chewing too much sugar? Absolutely!

American Heart Association research shows that as of 2009 Americans down, on average, 22 teaspoons of sugar per day (Dietary sugars intake and cardiovascular health. (Not surprising when one 20 ounce soft drink contains 15 teaspoons!)

 

Warshaw joins team of dietitians blogging on HEALTHSIMPLE COMMUNITY's facebook page

Warshaw joins group of high profile dietitians/nutrition experts to blog on the HEALTHSIMPLE Community's facebook. This community is dedicated to supporting people's efforts to make the all important behavior changes to live healthier and healthfully. Warshaw's blogs deal with current food, eating and nutrition dilemmas for which she offers commonsense and practical solutions.

June 29, 2009

Primer on Sugar Alcohols

Confused about, as a client referred them: “those sugar alcohols”? If so, check out my cut to the chase answers below:

What are Sugar Alcohols?
Sugar alcohols, also called polyols, are neither sugar or alcohol. They’re called sugar alcohols because part of their structure resembles sugar and part alcohol. Keep in mind they do contain carbohydrate.

 

Diabetes Meal Planning Made Easy

Do you feel...
  • confused about whether you need to limit the amount of carbohydrate you eat?
  • baffled by what’s more important: controlling glucose, blood pressure or heart health?
  • frustrated trying to lose weightl, keep pounds off and manage diabetes?
  • overwhelmed by food labels, nutrition facts and ingredients lists?

Diabetes Meal Planning Made Easy, now in its 5th edition, is thorough, yet practical and realistic in its approach. This perennial best-seller, published by the American Diabetes Association, has become the go-to resource on why, what and how much to eat for people with prediabetes or type 2 diabetes. Readers find cut-to-the-chase advice in three easy-to-digest sections. Section one is: Nutrition and Health Eating Basics. Section two is: Foods by Group, in-depth detail about each food group including alcoholic and non-alcoholic beverages, sweets and desserts and convenience foods. Section three is: Putting Healthy Eating for Diabetes Control into Action, covering how to preplan, supermarket shop, read food and nutrition labels, eat healthier restaurant meals and much more. This action oriented book helps readers slowly but surely change their food choices and eating behaviors for good.

 

 

Reviews

“…Hope Warshaw makes healthy eating easier in Diabetes Meal Planning Made Easy…you’ll find everything you need to know to understand the role of nutrition and all the tips and tricks for shopping, planning, cooking, and even eating out. Packed with handy charts and tips, it’s an indispensable resource for preventing and managing the disease.”
—Editor’s Pick of the Week, Today’s Diet and Nutrition
"I have used Diabetes Meal Planning Made Easy on a daily basis. I am a personal chef and suggest this book for everyone who wants to eat balanced meals and change their lifestyle. It is a winner, I love it."
—Chef Donna
"Hope is the absolute authority on proper meal planning for people with diabetes. You will be able to manage well when you have Diabetes Meal Planning Made Easy on your shelf."
—Robyn Webb, MS, author of Diabetic Meals in 30 Minutes, American Diabetes Association
"Hope has done it again! She provides practical tips in Diabetes Meal Planning Made Easy on enjoying food and managing diabetes."
—Carolyn Leontos, MS, RD, CDE
Diabetes Meal Planning Made Easy is very easy to understand.”
—Leslie A. Shumaker, posted at amazon.com

Table of Contents

Dedication

Introduction to 5th Edition

Section 1: Diabetes, Nutrition, and Healthy Eating Basics 

  • Chapter 1: About Type 2 Diabetes and Prediabetes and Why They Happen
  • Chapter 2: How to Eat Healthy with Diabetes 
  • Chapter 3: About Calories, Carbohydrate, Protein, and Fat
  • Chapter 4: Sodium, Potassium, and Blood Pressure Control
  • Chapter 5: Vitamins, Minerals, and Dietary Supplements
  • Chapter 6: Personalize Your Healthy Eating Plan
  • Chapter 7: Secrets of Losing Weight and Keeping Pounds Off for Good

Section 2: Foods by Group 

  • Chapter 8: Starches
  • Chapter 9: Vegetables (Non Starchy)
  • Chapter 10: Fruits
  • Chapter 11: Milks and Yogurts
  • Chapter 12: Protein Foods 
  • Chapter 13: Fats and Oils
  • Chapter 14: Sweets, Desserts, and Other Sugary Foods 
  • Chapter 15: Beverages: Nonalcoholic
  • Chapter 16: Beverages: Alcoholic
  • Chapter 17: Combination, Convenience, and Free Foods

Section 3: Putting Healthy Eating for Diabetes Control into Action

  • Chapter 18: Change Your Food Choices and Eating Behaviors Slowly
  • Chapter 19: Planning: A BIG Key to Healthy Eating
  • Chapter 20: Control Your Portions
  • Chapter 21: Lean on the Food Label and Nutrition Facts
  • Chapter 22: Skills and Strategies for Healthy Restaurant Eating
  • Chapter 23: Get the Support You Need Up Close or Virtual

Index

December 20, 2008

Stevia Gets FDA's Nod

Yesterday (12/17/08) the U.S. FDA sent a "No Objection Letter" to Merisant's Whole Earth Sweetener company and to Cargill, Inc., responding to their long awaited request to market a highly purified form of Stevia known as Reb A (rebaudioside A). Translated this letter means that FDA has no objection to the conclusion that both companies reached independently using the GRAS self-affirmation process: that Reb A is generally recognized as safe among qualified experts for use in beverages, foods and tabletop sweeteners.