Nutrition Diva's Secrets for a Healthy Diet: What to Eat, What to Avoid, and What to Stop Worrying About

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Overview

Tired of trying to figure out what you should be eating for breakfast, or whether it's ever OK to eat before going to bed? Want to know which type of milk, or cereals, or meats are best so that food shopping is easier?

Millions of people already eat, look, and feel better thanks to popular podcast host and board-certified nutritionist Monica Reinagel. In her highly-anticipated guidebook she sorts through all the conflicting nutrition information out there and busts outdated food...

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Nutrition Diva's Secrets for a Healthy Diet: What to Eat, What to Avoid, and What to Stop Worrying About

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Overview

Tired of trying to figure out what you should be eating for breakfast, or whether it's ever OK to eat before going to bed? Want to know which type of milk, or cereals, or meats are best so that food shopping is easier?

Millions of people already eat, look, and feel better thanks to popular podcast host and board-certified nutritionist Monica Reinagel. In her highly-anticipated guidebook she sorts through all the conflicting nutrition information out there and busts outdated food myths, so you'll know exactly what to eat (and what to avoid) once and for all. Don't worry if pasta makes you happy, if chocolate keeps you sane, or if you just can't stand broccoli; no food is off limits and none is required. Instead, Monica walks you through every aisle of the grocery store and through each meal and snack of the day, helping you make healthier choices and answering your burning questions, including:

- How often should you eat?

- Which organic foods are worth the extra cost?

- Does cooking vegetables destroy the vitamins?

- Should foods be combined in certain ways for better digestion?

Complete with grocery shopping lists, simple, delicious recipes, and sample meal plans, Nutrition Diva's Secrets for a Healthy Diet will have you feeling healthier, looking better than ever before, and no longer worrying about what to eat for dinner.

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Editorial Reviews

From the Publisher
Finally, an essential guide to rational, balanced eating! With her practical tips and realistic outlook, Monica Reinagel makes healthful eating simple and deprivation-free. No one should live without enjoying foods she loves, and with this smart, easy guide, you don’t have to.

—Lucy Danziger, Editor-in-Chief, SELF Magazine

Monica takes all of the confusion out of healthy eating with advice that's smart, to the point, and, best of all, completely doable. This book gets to the heart of how to nourish your family and debunks all those outdated nutritional myths in the process. Don't go to the supermarket without it.

—Ann Louise Gittleman, Ph.D., C.N.S., and award-winning NY Times bestselling author of The Fat Flush Plan and Zapped

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Product Details

  • ISBN-13: 9780312676414
  • Publisher: St. Martin's Press
  • Publication date: 3/1/2011
  • Series: Quick & Dirty Tips Series
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 256
  • Sales rank: 282,055
  • Product dimensions: 5.40 (w) x 8.20 (h) x 0.80 (d)

Meet the Author

Monica Reinagel, MS, LD/N, CNS is the creator of the #1-ranked Nutrition Diva podcast and the author of three previous books on health and nutrition. In recent years, she has served as Chief Nutritionist for NutritionData.com, one of the internet's leading nutrition information sites, and is a frequent contributor to SELF magazine and Epicurious.com. Monica holds a Master's Degree in Human Nutrition and is a licensed and board-certified nutrition specialist. She received her professional culinary training at L'Academie de Cuisine in Washington, D.C. She is a member of the American Dietetic Association, the American College of Nutrition, and the International Association of Culinary Professionals. Monica is also a professional opera singer and has performed with opera companies and orchestras throughout the United States and Germany.

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Read an Excerpt

Nutrition Diva's Secrets for a Healthy Diet

What to Eat, What to Avoid, and What to Stop Worrying About


By Monica Reinagel

St. Martin's Griffin

Copyright © 2011 Monica Reinagel
All rights reserved.
ISBN: 978-1-4299-6725-9



CHAPTER 1

Shopping the Perimeter


EVERY GROCERY STORE is organized a little bit differently but you'll usually find the least-processed foods arrayed around the edges of the store and most of the processed and packaged foods in the interior aisles. "Shopping the perimeter" is a good strategy for loading up your cart with the healthiest foods. It also simplifies things a bit. After all, most of these foods have just one ingredient listed on the label or no label at all. Nonetheless, there are a still a lot of factors to weigh and a lot of decisions to make as you choose what actually goes in your cart.


Fresh Produce

Most grocery stores are set up so that fresh produce is the first thing you encounter as you walk in the door. Of course, that means that your peaches and other bruiseable goods inevitably end up on the bottom of the cart, crushed underneath a forty-pound bag of dog food. On the other hand, starting with the fresh fruits and vegetables presents an opportunity: The more you pile into your cart here, the less room there will be for all of those treacherous items over in the snack food aisle. Unfortunately, most people tend to under-shop in the produce department. They toss a head of lettuce, a stalk of broccoli, and a bag of carrots into the cart and move on. But hang on a minute: We're supposed to be eating five servings of veggies a day. If you're shopping for two people and you go to the store twice a week, then you should have something like thirty-five servings of veggies in your cart! Of course, you probably eat some percentage of your meals on the road. But you get my point.

As a general rule, vegetables should take up at least a third (or even half) of the real estate on your plate. Logically, this means that veggies should take up at least a third of your grocery cart.


Why Is Produce So Expensive?

Although fresh fruits and vegetables are the most nutritious items you'll find in the grocery store, they are also some of the most expensive. Or at least they seem expensive. But are they really as costly as we think? I've noticed that many people (myself included) seem to have a double standard when it comes to these things. Those gorgeous red bell peppers, for example, seem kind of expensive at $1.50 each. And yet we think nothing of tossing a three-dollar bag of potato chips into the cart. The cost per serving works out to be about the same. But the chips contribute virtually nothing to your diet except unhealthy fats, sodium, and empty calories. A single red pepper, on the other hand, provides a more than day's worth of vitamins A and C, and a decent amount of fiber, folate, and vitamin E. Talk about a good return on your investment!

If produce still seems expensive, just remember that eating more vegetables lowers your risk of disease and can reduce your health-care expenses in the future. Finally, remember that veggies should take up about a third of your grocery cart—so it's okay if they take up a third of your grocery bill as well.


The Best Choices in Produce

Certain fruits and vegetables have a reputation for being extra nutritious. They're either particularly good sources of certain nutrients, or they've been found to contain uniquely beneficial compounds. Kale is an excellent source of calcium, for example, and grapes are rich in resveratrol, an antioxidant that is thought to protect your heart. The pigments that make plants green, orange, or purple seem to be particularly beneficial to humans, which is why there is often a lot of emphasis on colorful fruits and vegetables like carrots, sweet potatoes, leafy greens, and berries. But there's also plenty of nutrition in foods like white mushrooms, cauliflower, garlic, and onions.

There are a few nutritional slackers in the produce section as well. Just-picked corn on the cob or freshly dug new potatoes are among the short-lived joys of summer. But on the whole, starchy vegetables like corn and potatoes are on the low end of the nutritional spectrum. In the table, you'll find some of the most nutritious fruits and vegetable choices. But don't hesitate to play the field. Because the various families of plants have such different nutrient profiles, I think you get more benefit from eating a wide variety of fruits and vegetables than you do from eating the same one or two "super-foods" day after day. When shopping for vegetables, try to include at least one thing from each of the following groups:

GREEN—(lettuce, spinach, kale, Swiss chard, beet and mustard greens, etc.)

RED/ORANGE—(tomatoes, carrots, sweet potatoes, winter squash, red peppers)

CRUCIFEROUS—(cabbage, broccoli, cauliflower, brussels sprouts)

PODS—(peas, green beans, snowpeas, etc.)

STINKERS—(onions, scallions, shallots, garlic)


Getting the Most for Your Money

Another way to get the most nutrition for your money is to look for produce that's in season and grown close to where you live. Local, seasonal produce generally spends less time in transit and storage, where nutrients can fade. Keeping it local also keeps costs down, because you're paying for less fuel. If you garden or go to farmer's markets, you've probably got a good idea what grows at various times of the year in your area. If you don't, you may have no idea whether asparagus is a spring or fall vegetable. See "What's in Season?" for a quick guide to what's in season when.


The Quick And Dirty Secret

Produce that's local and in season offers the best value, nutritionally and otherwise.


Are Organic Vegetables Worth the Money?

If you're on a budget, you may be wondering whether it's worth paying a premium for organic produce, which is grown without synthetic fertilizers, pesticides, or herbicides. To be honest, if it were only about nutrient content, I think I'd have a hard time making the case that organics are worth the extra money. By and large, you get just as many vitamins and minerals from conventional produce as you do from organics. (See "Is Organic Produce More Nutritious?".)

The case for organics has more to do with what's not in them. Conventionally grown products can contain pesticide and herbicide residues—toxic chemicals that accumulate in the body over time. Agricultural chemicals also end up in the water supply, where you may be exposed to them even if you don't eat conventional produce. Exposure to these chemicals may contribute to cancer risk (especially in children) and reproductive problems, such as infertility and miscarriages.

Because organic fruits and vegetables are grown without synthetic fertilizers and pesticides, they reduce the chemical burden on the environment, wildlife, and consumers like you. Whenever the organic option is even close to the same cost as conventional, choose organic! Not only does it keep harmful chemicals out of your body but it helps keep them out of the environment—which helps everyone.

When organic options are either not available or are too expensive, you can still minimize your exposure to pesticides by knowing which fruits and vegetables have the highest pesticide residues. Of commonly eaten fruits and vegetables, these twelve foods have the highest pesticide residues: peaches, bell peppers, nectarines, cherries, grapes (imported), lettuce, apples, celery, strawberries, pears, spinach, and potatoes.

According to analysis done by the Environmental Working Group, avoiding the so-called dirty dozen can reduce your pesticide exposure by 90 percent. This list can help you decide when it might be worth it to either pay the organic premium or choose something else instead. If you or your kids eat an apple every day, for example, you might want to consider buying organic apples or substituting a conventionally grown fruit with lower chemical residues, such as oranges. The EWG has a nifty wallet guide that you can print out and take with you to remind you which foods are on the Dirty Dozen list. You'll find it on their Web site at http://foodnews.org.

I think it's worth doing what you can to reduce exposure to pesticides—especially in young kids. (Experts estimate that 50 percent of our lifetime exposure to pesticides occurs before we are five years old!) Ultimately, however, you need to keep the relative risks in perspective. Epidemiologists believe that healthier diet and lifestyle habits—such as eating more fresh fruits and vegetables—could prevent one-third to one-half of all cancer cases, despite the fact that this might increase exposure to pesticide residues.

Peeling foods like apples, peaches, and potatoes will also remove some of the pesticide residue, but at the cost of some nutrients. Washing produce thoroughly in a solution of equal parts white vinegar and water can also help reduce pesticide residues. It also removes dirt and bacteria—which is why organic produce should be washed the same way.


The Quick and Dirty Secret

Don't let fears about pesticides keep you from eating fruits and vegetables. If organic produce isn't available or affordable, the benefits of eating fruits and vegetables still far outweigh the risks of pesticide exposure.


Let's Take A Closer Look


Is Organic Produce More Nutritious?

Because we place such a high value these days on doing things naturally, we expect that organic vegetables should be more nutritious than nonorganic ones. In fact, the research has shown mixed results. Some studies have found higher levels of nutrients in organic vegetables; others have found that organic produce was no more nutritious than regular vegetables. A few even found that conventional produce had more nutrients. In a review of 162 different studies on the nutritional content of organic versus conventional produce, British researchers recently concluded that that organics are, on average, no more nutritious than regular vegetables.

Because nutrients begin to fade as soon as produce is picked, how fresh the produce is has a much bigger impact on the nutritional content than whether it was conventionally or organically grown. A conventionally raised tomato that you buy at a roadside stand the day after it is picked is almost certain to contain more nutrients than an organically raised tomato that was picked two weeks ago and shipped to your grocery store from another continent.


The Quick and Dirty Secret

Buying organic reduces your exposure to pesticides but doesn't have a big effect on the nutritional quality.


Don't Forget the Fresh Herbs

Like virtually all leafy green plants, herbs are quite nutritious. But ounce for ounce, fresh herbs like oregano, rosemary, parsley, and basil are among the most nutritious greens you can find. Compared with the same amount of lettuce, raw parsley gives you three times as much vitamin A, four times as much calcium, five times as much iron, seventeen times as much vitamin K, and forty-four times as much vitamin C. Similarly, the total antioxidant capacity of fresh oregano is eight times higher than spinach. Herbs are also very rich in a wide range of disease-fighting phytochemicals. Of course, we tend to eat lettuce and spinach by the handful and parsley and oregano by the pinch, so it's not exactly a fair comparison. But you get the idea. Herbs are a very concentrated source of both flavor and nutrition. In both respects, a little goes a long way so don't leave the produce aisle before putting some fresh herbs in your cart.


Frozen Fruits and Vegetables

When fresh, local produce is limited or pricey, frozen fruits and vegetables can be nutritious and budget-friendly alternatives. Some nutrients are lost in processing, of course. But because they are harvested at their nutritional peak and processed immediately—often right next to the fields, frozen vegetables can actually be more nutritious than fresh produce that travels halfway around the world to your local grocery store. Frozen berries, broccoli, green beans, and winter squash are all nutritious choices that freeze well.


What's The Game Plan?


Your Shopping Game Plan for Produce

Buy enough. The goal is to eat about two-and-a-half cups of vegetables and two cups of fruit every day. To be sure you're sufficiently stocked, do a quick calculation of the number of people you're shopping for, the number of days until your next shopping trip, and the number of meals you'll be preparing at home (don't forget about lunches and snacks you'll be taking to school and work).

Choose some that you can eat raw. Some nutrients, such as vitamin C, are lost when you cook vegetables. Others, such as lycopene, are made more available. To get the best of both, buy some vegetables to cook (beans, broccoli, squash, and greens) and some to eat raw (salad greens, crudites). I'll have tips in chapter 7 for minimizing nutrient losses when cooking vegetables.

Include some things that carry well. Having portable options like apples, oranges, bananas, baby carrots, snow peas, and radishes makes it easier to grab fruits and vegetables for healthier snacks and to toss them into lunches.

Think shelf-life. Some produce keeps better than others. Berries, ripe melons or peaches, fresh herbs, and delicate lettuces may keep only a day or two. Apples, citrus fruit, kale, winter squash, and green beans will keep much longer. If it will be several days before you will be shopping again, make sure at least some of the produce you buy is more durable—and plan to consume the short-lived stuff first.

Plan meals on the fly. Choose your produce based on whatever's freshest, most inviting, and a good value. But as you make your selections, consider what you might serve with each item and whether you need to add any additional items for those meals or recipes. For example, is fennel on sale this week? Braised Fennel (recipe) makes the perfect accompaniment for grilled or baked fish. So, grab some fresh lemons before you leave the produce section and make a mental note to stop by the fish counter. (Or, if you're as easily distracted as I am at the grocery store, make an actual note on your shopping list!)


The Dairy Case

When you get to the dairy section, the first decision you need to make is whether to eat dairy at all. Dairy products are a major source of vitamin D in the American diet—which is ironic, because dairy products contain very little vitamin D naturally. Milk and other dairy products are fortified with vitamin D in order to help prevent deficiency. They are also good sources of absorbable calcium and high-quality protein.

If you are allergic to dairy, are lactose intolerant, don't care for it, or don't consume animal products, you can get vitamin D, calcium, and protein from other sources. Nondairy alternatives, such as soy and rice milk, are often fortified with calcium and vitamin D. Canned fish, such as sardines and salmon, are naturally rich in protein, calcium, and vitamin D. Vegetables like broccoli and dark leafy greens are also good sources of calcium, and your body makes vitamin D when your skin is exposed to natural sunlight.


The Quick and Dirty Secret

Dairy foods can be a good source of protein, calcium, and vitamin D but they are not essential to a healthy diet.


Are Dairy Products Bad for You?

Clearly, dairy is not essential to a healthy diet. But there are many who claim that dairy products are actually bad for you. I think most of these charges are exaggerated. If you don't like dairy or don't want to eat it, that's fine. If, on the other hand, you enjoy dairy but are nervous about things you've heard, perhaps I can set your mind at ease.

DOES DAIRY CAUSE CANCER?—The China Study by Colin Campbell has convinced many people that dairy products cause cancer, particularly breast cancer. Although the book is very compelling, the actual evidence is a little skimpy. Campbell bases his case on a single study that found low rates of breast cancer in a rural Chinese population that ate very little dairy, plus laboratory studies on rats and cells in petri dishes. However, dozens of more recent human studies in the United States and Europe have found absolutely no link between dairy consumption and breast cancer (or other cancers). In fact, several studies found that women who consumed more dairy had a slightly lower incidence of breast cancer.

DOES DAIRY CAUSE OSTEOPOROSIS?—Similarly, many folks like to point out that nations with the highest dairy consumptions have the highest rates of osteoporosis. This, however, does not remotely prove that eating dairy products causes osteoporosis. As statistics students repeatedly have drummed into their heads: correlation is not causation! My dog always seems to be standing right next to me whenever I drop cheese on the floor. However, the dog's presence does not cause me to drop cheese (unless I'm just being a softie). Many factors contribute to osteoporosis: inadequate intake of protein, vitamin D, calcium, magnesium, and other minerals; excessive intake of protein, sodium, or phosphates; as well as nondietary factors like exercise, genetics, age, and smoking. Dairy products provide vitamin D, calcium, and magnesium, are low in sodium and phosphates, and are neutral in terms of the rest. In other words, high dairy intake is the least likely explanation for high osteoporosis rates.

IS IT UNNATURAL TO CONSUME DAIRY PRODUCTS?—Another argument against eating dairy products is that humans are, by and large, the only animals to drink the milk of other species and to drink milk at all past infancy. To some, this is proof that consuming dairy is a bad idea. I've never found this argument particularly convincing. Humans are also the only animals to cover their bodies with clothing or to cook and preserve their foods—both of which enabled our species to survive and thrive. More to the point, humans are the only animals that have learned to keep livestock animals for milk. By grazing animals on land that is untillable, farmers can convert grass to high-quality protein and absorbable calcium—a pretty useful trick. Perhaps that's why some branches of the human family tree evolved to continue to produce lactase (the milk-digesting enzyme) into adulthood.


(Continues...)

Excerpted from Nutrition Diva's Secrets for a Healthy Diet by Monica Reinagel. Copyright © 2011 Monica Reinagel. Excerpted by permission of St. Martin's Griffin.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Preface ix

Introduction 1

Part 1 Nutrition Diva's Guide to the Grocery Store 3

1 Shopping the Perimeter 5

Fresh Produce 5

The Dairy Case 14

Eggs 30

Juice 32

The Meat Department 33

The Fish Counter 40

2 Stocking the Pantry 45

Grains 45

Pasta 50

Breads 54

Cereal 56

Flour 58

Sweeteners 60

Salt 68

Herbs and Spices 70

Oils 71

Vinegars 77

Nuts and Seeds 80

Dried Fruit 82

Dried Beans 83

Canned Veggies 84

3 Packaged and Prepared Foods 86

Packaged Foods 87

How to use The Nutrition Facts Label 91

Meals to Go 94

Sweet and Salty Treats 95

Beverages 98

Part 2 The 24-Hour Diet Makeover 105

4 Breakfast of Divas 107

Coffee, Tea, or Caffeine Free? 107

When to Eat Breakfast 113

What to Eat for Breakfast 115

How Much to Eat for Breakfast 125

Breakfast on the Fly 127

5 Power Lunch 129

What to Eat For Lunch 130

Carry-Out and Casual Dining 136

How Much Should You Eat for Lunch? 141

6 Snacking Well 142

Snacking is Optional 142

How to Snack Properly 147

7 Dinner Done Right 157

What to Eat For Dinner 158

How to Cook Meat 160

How to Cook Vegetables 162

Grains and Other Starches 165

How Much Should You Eat For Dinner? 169

Eating Dinner Out 169

Late-Night Snacking 172

8 Drinks and Desserts 174

Alcoholic Beverages 174

Sweet Stuff 176

9 Curtain Calls 181

Nutritional Supplements 181

Nutrition and Exercise 189

Diet Trends 191

Still Have Questions? 196

Nutrition Diva's Recipes 197

Sample Meal Plans 223

Shopping Guide 227

Serving Size Guide 232

Guide to Cooking Methods 233

Acknowledgments 234

Index 235

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  • Posted February 24, 2011

    Life-Saver!

    Monica Renagel's book, Nutrition Diva's Secrets for a Healthy Diet, perfectly condenses all of the information about nutrition for someone who is looking to improve their overall health and everyday choices. With the plethora of options and packages with deceptive marketing, this book serves as a great guide to debunking all of the food myths out there and finding out what myths actually hold some truth. You'll want to carry it with you everywhere!

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  • Posted February 21, 2011

    Monica certainly makes eating right easy and fulfilling!

    A person can learn a lot by just reading the quick and dirty secrets after each informational topic but don't lose out on the specifics!

    Everyone knows about the basic food groups and portions but Monica tells us the purpose of each, how they interact when consumed, and their benefits and consequences. She does this through a simple written and common sense approach. An excellent resource for meal planning and making good choices in the dining-out jungle! But she doesn't stop there, as an extra bonus, you get recipes, sample meal plans, shopping guide, serving size guide, and a guide to cooking methods.

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  • Posted February 19, 2011

    more from this reviewer

    An Extremely Convenient Resource Manual

    Including the word "Secrets" in the title may be a stretch but Monica Reinagel has put together an extremely convenient resource manual for what to buy and how to eat. Like Reinagel's "The Inflammation-Free Diet Plan," we'll keep this one handy and refer to it often. From strategic shopping to gimmick-free eating to healthy new recipes, "Secrets" provides smart and remarkably laid back advice for just about anyone. Reinagel's advice is easier to take for those more experienced in the kitchen, but still doable for everyone. The book is packed with both quick tips and lengthier excurses on interesting topics. The content should play well with any otherwise healthy diet. It is a bit more environment-conscious than I would expect from a book on diet and nutrition, but that does not hamper its efficacy. Easy to read and worthwhile. 4 out of 5 stars.

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