Showing posts with label paleo. Show all posts
Showing posts with label paleo. Show all posts

Thursday, March 24, 2011

"Get Busy Living or Get Busy Dying"

Photo courtesy of Josh Pesavento under the Creative Commons License

"Get Busy Living or Get Busy Dying" is one of my favorite quotes from the movie The Shawshank Redemption.  When I cry in frustration at the obtuseness of those in charge of disseminating dietary advice to the masses (doctors, the government, companies touting "healthy" products, etc.), I have to take a step back and realize that all I can do is throw a stone into the water with my thoughts and hopefully cause a ripple.  As a CrossFit Kids coach and as a human being, I care about the health of our kids!

Childhood Obesity

Why is childhood nutrition such a hot topic?  Childhood obesity is on the rise.  Here is an interesting article on 10 Frightening Facts About Childhood Obesity. Their list is below.  For more detail on each, please check out the full article.
  1. Only 2% of kids in the U.S. eat healthy.
  2. Fast food consumption is rising.
  3. About 25% of kids don’t do any physical activity.
  4. Kids spend up to 5 hours daily watching TV.
  5. Obese children make poor students.
  6. The risk for heart disease jumps.
  7. Half of diabetic children are overweight.
  8. Sleep apnea is a growing threat.
  9. Health care costs are triple what they are for healthier children.
  10. Obese children will live shorter lives than their parents.
For many overweight kids and adults, junk food and sweets aren't the only cause: it's starch.  One reason is that high fructose corn syrup is in EVERYTHING, even starches like bread.  Check the labels--you'll be horrified.  Why we need to sugar everything we consume is another post, but for now, take it on good authority that high density foods like bread, pasta, rice, and potatoes give too much energy, and the excess carbohydrate turns to fat.  In reality, it isn't fat that makes us fat, but carbohydrate!  The old advice to eat a low fat and high carbohydrate diet hasn't gotten us out of the obesity epidemic; in fact, the epidemic has gotten worse.

I just got back from a talk given by Dr. Lustig of "Sugar: The Bitter Truth" fame, but I can't write up that smorgasbord of info at the moment.  Next time, Gadget, next time. Right now, the focus of this post is:

Step 1: We need to work toward the goal of replacing that starch AND SUGAR with vegetables and fruit--i.e. REAL FOOD.

How to Change

My advice is to start adding more vegetable and some fruit to a child's diet in a number of ways:
  • Veggie Hunt: Let your kids run wild in the produce section.  Anything they find, they can learn how to make with you.  Find a recipe and cook it together.  This gives kids a chance to be creative and try something new.
  • Make It a Family Affair: 
    • Eat vegetables as a family: make sure you are all eating the same healthy diet so you are a role model for healthy eating. 
    • Cook Together: make your kids a part of the process so they feel more connected to their food and the hard work it takes to prepare it. 
  • Pile in the Veggies: Incorporate vegetables into sauces, soups, chili, ragout, and anyplace you can add more vegetables without really noticing them.  Some parents find success pureeing vegetables into textures kids like better than when they are raw or cooked and whole. 
  • It's No Big Deal: Don't make a big deal out of dinner, just make it and serve it.  Don't highlight the changes you've made, just make it completely normal and natural to eat whatever you've prepared. 
  • Easy Favorites:
    • Tacos: Try taco night with lettuce leaves and have shredded cabbage, onions, and other vegetables as the toppings.
  • Don't Forget the Healthy Meat and Fat: Don't be afraid of meat and fat--it's those dense, high glycemic starches that we have to worry about.  Healthy fats are avocados, coconut oil, olive oil, pasture butter, nuts, and seeds.  Healthy meats are pasture-raised, wild-caught, and grass-fed. 
  • Label Hunt: Spring clean your pantry and fridge so it's free of unhealthy temptations.  Read labels--more than five ingredients?  Chuck it.  Something you can't pronounce/don't know what it is or where it comes from? Chuck it.  Added sweeteners?  Chuck it.  You can make this a family affair--kids can practice reading and get a kick from throwing away the crap. 
  • Drink Water: Water is the ultimate thirst quencher.  Anything with sugar, even if it's a "sports drink" or 100% juice, is no better than soda. To transition off the juices, try watering them down.  Unsweetened herbal teas are great and add a burst of flavor to water hot or cold.  
  • Be the Boss: You are the boss when it comes to food in your house.  Use your choices to nourish, not harm.  
  • Cultivate an Appreciation for Healthy Food: Eating healthy is a positive feedback loop--you feel better and better.  Eating poorly is a negative feedback loop--you feel awful, BUT it positively effects your desire for those poor choices.  Break the cycle and eat healthy choices to get yourself back on track.  Substitute your sugar cravings for fruit--such as a decadent, healthy snack: Berry Bowl--and slowly cut back by adding more veggies.  
  • Reward Excellence: You can give a reward for the family's effort--perhaps a once a week cheat meal at a restaurant or ice cream for dessert one night. Some people don't like a reward, but for me, if I can stay healthy all week, I have earned a cheat meal or dessert and feel pride that I earned it.  You can also make your "cheat" meals really not so much of a cheat if you buy or make homemade treats still low in sugar and starch and gluten-free--they'll definitely make you feel better than a blow-out gluten cheat.  On the other hand, you can also just forgo the cheat altogether and make it family plan to get healthy and stick with it. 
  • Help!  Here are some helpful resources:
    • Get Your Kids Off the Crack--my soapbox stand against sugar and refined carbs. Check my sidebar and browse my label cloud for more topics of interest. 
Parenting Blogs:
    • Everyday Paleo: a mom with it all going on--easy paleo recipes for the whole family, functional fitness, and her own book!
    • Organic Thrifty:
    • Primal Kitchen with amazing lunchbox ideas, recipes, and pictures!
    • Joyful Abode: a very professional smorgasbord of information and recipes
    • The Paleo Child: with the title "A Paleo life from birth to breastfeeding and beyond."
    • The Cave Kitchen with a great Learning to Cook section categorizing the tasty recipes.
    • Enjoying Healthy Foods Says Lindsey: "I started this blog to share my experiences (recipes) good and bad through our major change. I am not scared to share my FLOPS with you... as this is a learning experience for me."
    • Paleo Mama "I am not a professional chef.  I am not a doctor or a nutritionist. I am a mom who is cutting through the propaganda of the American “healthy” diet, to create REAL natural meals for myself and my family."
    • Primal Mama Cooks...and dishes on life "Seeing the positive changes in my health and strength led me to explore creating healthy, paleo-style recipes to share with you."
    • Paleo on a Budget "How a family of three eats frugally while following the Paleo Diet."
    • Life as a Plate: amazing, beautiful recipes and posts
    • Paleo Parents: delicious and colorful recipes and some helpful parenting tips.  I like their sidebar intro: "A practical approach for modern day families to eat from the Paleolithic period. It's not about a diet. It's not about "no" grains, dairy and sugar. It's about eating healthful, wholesome food for your family to look and feel their best. It sounds hard and overwhelming, but one (easy) step at a time you can get there, too."
    • Paleo Chronicles: 
      • Part 1 Says Patty: "In this series I plan to get down to the nitty gritty - what's worked, what hasn't, where I'm going and where I'm at with my own children."
      • Part 2 Says Patty: "Like I said in my first post, any child over the age of 5 is gonna resist if their food options are suddenly changed.  I took a different stance and gave my kids the same time, education and choice that I had when I chose to eat healthier."
So I hope I helped give you some starting ideas and support for choosing this path to nutrition and health.  Life's a journey--you just have to take the first step and if you fall off the path, just pick yourself up and get back on.

If you write or know of any other parenting blogs to share here as a resource for others, please write a comment and I'll add them to the list.  Please let me know how your journey is going for you!

Thursday, January 27, 2011

My Zone Challenge Food Log

The book by Barry Sears, Ph.D., creator of the Zone Diet. 

I've been living in the Zone for almost two weeks now and want to update you on what I've been eating and how I've been feeling to add support to the community of Paleo-Zoners.

Here's my Zone experience!

The Dreaded Scale and Tape Measure

I hate both and avoid both as much as possible.  But, I must oblige in figuring out my blockage, so here's my starting numbers, taken on 1/15/11:
weight: 147.2
hips: 40
waist: 34 1/8
height: 5'6"

Body Fat by the numbers, using the Zone book tables: 31.39%

Lean Body Mass: 101.43 (31% of wt. gives lean percentage, which I multiplied by my wt.)

Using a Zone Diet multiplier of .7 for moderately active (I bike 5X a week for over a half an hour and CrossFit generally 3 days on 1 day off) and multiplying that by my Lean Body Mass gives me my block count:
10 Blocks

THE RESULTS

So far, the weight loss is slow, but that wasn't really my goal. I was at 144.6lbs after one week (about 3 lbs. lost).  I'm performing pretty well at the gym and feeling pretty good.

Some lessons I've learned:

  • As always, the more vegetables, the more satisfying and satiating the meal.  
  • Fruits alone, or high starch meals, only whet the appetite and hunger soon returns.  
I always wish I could eat more protein and fat--they are my dear friends--but at the same time I feel like I am stuffing my face with carbs.  I NEVER have eaten so much fruit as I do now, and my servings of vegetables could feed a family of five.  I am still limiting my fruit to lower glycemic choices (mostly berries, apples, and the occasional grapefruit), but it still feels like sugar to me. 


I can remember being a hunger-crazed Zone zombie (also known by Robb Wolf as the Always Hungry Carb Crash Zombie) the last time I tried the Zone Diet, before I found the Paleo Diet.  I was filling my carb blocks with the easiest of sources: grains and fruits, which burn more like lighter fluid than a Duraflame log in your belly.  That and my obsession with fats definitely did it in for me last time.

This time, it is going better.  

  • Wait it out: the first week is rough and if you are coming from a state of even more nutritional derangement, it can take even longer to adjust. 

The first week was hard on my hormonal state (such as tears over nothing), and I still get stressed out at the drop of a hat, but I feel energized and awake most days.  I HATE not being able to eat the portions I want, but for the most part, I am never starving unless I let the hours get too long between meals.  I'm rarely even hungry.

  • Having readily prepared foods helps immensely because it is just as easy to eat on the Zone as it is to cheat, so it's easier to be responsible and stick with it.  
  • Cooking can be tough, so use alternatives to high fat cooking such as grilling, Silpat or parchment lined baking/roasting, and minimally greased skillets. 

The lack of fat makes cooking even with a nonstick skillet pretty tough.  Lately I've increased my fat a little when cooking to avoid losing a quarter of my protein to the pan.

  • Don't beat yourself up over transgressions, just climb back on the plan again. 

I started my Zoning out on the wrong day: a taco social at San Francisco CrossFit after Brian MacKenzie's Running Seminar.  I tried to be good and eyeball-portioned out six blocks of corn tortilla and meat, but I didn't let the inaccuracy or deviation into enemy territory with the grains defeat me.  It was an anticipated cheat and I did my best to eat responsibly.  I was back on the wagon again the next day! I also had a hankering for cheese lately and took this opportunity to add it back in for this challenge.  I don't make cheese a part of my daily life, but I enjoy it on occasion.  This makes me a Lacto-Paleo-Zoner :)

  • Making your diet observable, measurable, and repeatable allows you to improve your performance. 

All in all, it's a great experience of solidarity at my CrossFit gym where most of us are Zoning together.  It's also a good learning experience to see just how much my protein and fat have oozed outside their respective proportions while I've been lax on the weighing and measuring.  I can definitely see how making your diet observable, measurable, and repeatable makes sense if you want to take your performance to the next level.  You can see how the baseline makes you feel and how it allows you to perform so you can make any tweaks necessary for improvement.


THE FOOD LOG

In addition to the foods I eat, I drink water and decaf teas throughout the day and take a few supplements: multivitamin, vitamin D, B vitamins, fish oil, and vitamin C (before bed).

NOTE: for those of you not familiar with the Zone and it's lingo, Nutritionize is a great resource for Zone Diet resources and Zoleo, their Paleo-Zone approach.  For terminology I use here, P = Protein, C = Carbohydrate, and F = Fat.

I think it works best to show how my meals look, grouped by meal, not day (those get so boring, don't they?).  I try to maintain variety, but I also stick with some standard meals I really enjoy.  I initially broke my day into a 2-block breakfast, 2-block lunch, 2-block snack, and a 4-block dinner to dessert.  This "hoarding" behavior is quite common on the Zone when someone is scared to have few blocks left at the end of the day when hunger festers and no one wants to fall asleep to the purr of their growling stomach.  But by mid-week, I realized my dinner was quite filling at only 3 blocks, so I could eat a larger, and more satisfying lunch.  

Here are my meals:

Kale and Eggs with Cinnamon Apples

Breakfast (2 blocks)
(with or without the cinnamon or smoked salmon)
Protein:
  • 2 blocks = 2 eggs 
or
  • 1 block = 1 egg
  • 1 block = 2oz smoked salmon
Carbohydrate:
Fat:
  • 2+ blocks = pasture butter  NOTE: I started off with just a teaspoon, but when cooking kale, then emptying the skillet to cook eggs, I found I couldn't avoid stickage unless I used 1t for each. I am now a happier camper :)
Artichoke Chicken-Apple Salad
Lunch (2-3 blocks)
SALAD!
Protein:
  • 2-3 blocks = 2-3oz rotisserie chicken, canned wild-caught salmon, or homemade, roasted turkey breast  NOTE: I used a dry rub on the turkey and tried it slow-cooker style with garlic and ginger and cabbage.  
Carbohydrate:
  • 1 block = as many salad greens as you can jam into your container/bowl tossed with 1/6c lemon juice
  • 1-2 blocks = apple sliced thinly and mixed in the salad or grapefruit (1 whole grapefruit per block) sliced into the salad so the juices add to the lemon dressing or artichoke hearts (1.5c per block) mixed in (or some combination)
Fat:
  • 2-3 blocks = 2-3t crushed walnuts or 1t olive oil
Roasted Turkey-Apple Sandwiches 
Snack (2 blocks)
Protein:
  • 2 blocks = 2oz rotisserie chicken, canned wild-caught salmon, or roasted turkey breast 
Carbohydrate:
  • 2 blocks = Organic, young coconut water (2 blocks even!) or 170g baby carrots, or just a whole apple 
Fat:
  • 2 blocks = chicken or turkey skin or 2t crushed walnuts or 6 cashews or 2T avocado/guacamole

Dinner (3-4 blocks)
Protein:
  • 2-3 blocks = Hearty Paleo-Zone Chili
  • 1 block = 1oz raw, organic cheese  [NOTE: I would have preferred to find raw, grass-fed cheese, but couldn't this time] or 1/2oz raw, organic cheese and 1/2oz of organic salami
Carbohydrate:
Fat:
OR
Mushroom Burger Salad with Avocado

Burger Night

Protein:
  • 2-3 blocks = 3-4.5oz grass-fed beef burger, grilled
  • 1 block = 1oz raw, organic cheese  [NOTE: I would have preferred to find raw, grass-fed cheese, but couldn't this time] if using only 2 blocks of burger
Carbohydrate:
Fat:
  • 3+ blocks = bacon fat for broccolini if having that 
or
  • 2 blocks = 2T avocado
  • 1 block = 1T coconut milk for the Berry Bowl if having that (if not, add more avocado)


OR 
Sausage and Egg Skillet

Breakfast for Dinner
Protein:
  • 2 blocks = sausage (something organic and grain-free, sugar-free)
  • 1 block = egg
Carbohydrate:
  • 1-2 blocks = kale, spinach, or other dark, leafy greens perhaps with some mushrooms (1 block per package of sliced mushrooms)--you could definitely add more veggie variety here
  • 1-2 blocks =  Berry Bowl or Ceylon Cinnamon Dusted Apple Slices
Fat:
  • 2+ blocks = pastured butter
  • 1 block = 1T coconut milk for the Berry Bowl if having that (if not, allow more butter)

So there you have it: some meals on the Zone.  I am sure many more of my recipes are Zone-friendly, so check out the ingredient list Labels and Important Information areas on my sidebar to find them.  Hopefully I've given you some ideas to fuel your own Zone challenge or just some interesting pairing or meal ideas you can use whether you weigh and measure or not.  Let me know how you like them!

Thursday, January 20, 2011

A Dinner in the Zone: Hearty Paleo-Zone Chili on Roasted Portobello Mushroom Caps with Crunchy Slaw


Those of you Zoning with me may be a little sick of the piecemeal, thrown together meals we often fall back on.  The ease of just finding a Protein source from the list, Carb source from the list, and Fat source from the list and combining odd choices just to get the balanced blocks can take it's toll on your meal-time satisfaction.

But I am here to offer another option: cooking a Zone meal that will make many dinners to come as easy as portioning and reheating.  And did I mention that it's filling AND delicious?  Sometimes with the calorie reduction inherent in the Zone Diet and the emphasis on fruit and starchier carbs for easier blockage, people feel hungry all the time and starved.  This meal utilizes lower glycemic ingredients (vegetables) to satisfy you at the end of a long day of weighing and measuring. And it's filling whether you're eating only a two-block portion or a five-blocker.  Yes, eating well CAN actually happen on the Zone!

THE MEAL

I began my Paleo-Zone challenge last Saturday and will post my food log soon, but for now, let me share with you this amazing meal I've had for dinner this week.  And with the amount my husband and I made, we'll probably still be having this meal well into next week :)  This meal is Hearty Paleo-Zone Chili on Roasted Portobello Mushroom Caps with Crunchy Slaw spooned on top (all recipes follow).  It's delicious and hearty--which is no simple task when cooking and eating on the Zone.  At two blocks or five, this meal will fill you!

The chili is a rich and spicy mix of vegetables and grass-fed beef.  It is FILLING, which is the perfect quench for end-of-day hunger, and it's warming to combat chilly evenings.  I was inspired by paleo chilis that hold the beans, Alton Brown's amazing Pressure Cooker Chili (sans the pressure cooker for us) that turned us on to using chopped beef instead of ground beef, and the Chan's Chili recently posted in the CrossFit Journal, which helped us Zone proportion our chili. Whether you Zone or not, this chili is amazing and you definitely won't miss the beans. 

Instead of straying off the Paleo Diet for rice or tortillas, I serve the chili on Roasted Portobello Mushroom Caps that add a meaty base.  SO much more filling than rice or tortilla, these mushrooms are a great base for any meaty sauce.  The chunky, silky texture of the chili is complemented perfectly by crunchy, lime and onion slaw I call Crunchy Slaw.  It is SO easy to make and adds that taste and crunch that definitely kicks the chili up another notch. 

For the recipes below, I used P, F, C to stand for Protein, Fat, and Carb, which the Zone Diet uses to balance food.  A block of Protein = 7g protein, a block of Fat = 1.5-3g depending on the fattiness of the Protein, and a block of Carb = 9g after fiber is subtracted.  For Zone Block charts, check out this compiled list: http://www.mitymous.net/weights/zoneblox.htm

NOTE: there is definitely some flexibility to these measurements as some of the foods I used below have different measurements based on different Zone block lists.  Since this meal is mostly veggies, I am not going to fuss about which count is correct and whether I have measured it precisely.  The Zone is enough effort just to weigh and measure everything.  In this case, allow yourself some leeway on the veggie counting and err on the side of MORE.  :)

Without further ado, here are the recipes!

Hearty Paleo-Zone Chili--this is only one of three containers we filled to the brim!

Hearty Paleo-Zone Chili
Definitely not for a quick meal, this endeavor will provide you with chili to feed an army or yourselves for a week (maybe two?) on the Zone.  The medley of grass-fed beef, assorted vegetables, and spices will heartily fill and warm your belly. 
Prep Time: 1hr give or take your mad knife skills and helpers
Cook Time: 2-3+hrs, slow cooker for the day/night or stovetop for a few hours until tender and delicious.
Quantity: see Our Totals below.  You can use the ingredients in your own proportions to make the quantity you desire.  We're going for a 2P:1C:1F ratio so you can serve this on Roasted Portobello Mushroom Caps with Crunchy Slaw on top.

Ingredients:
NOTE: I'll give what makes a block and how much we used, but you have to be your own guide for making this Zoned to meet your desired quantity and taste.
  • yellow onions, chopped (1.5c = 1C, 10 onions gave us 10c = ~6C)
  • mushrooms, chopped (3c = 1C, one container of sliced mushrooms = 3C and we used 4 = 4C)
  • can of crushed tomatoes (with Basil) (check your label, ours was 1/2c = 1C and we used (2) 28oz. cans or 10C)
  • zucchini, chopped (2c = 2C, we used 6 small ones and got 8 cups or 4C)
  • grass-fed chuck roast, chopped (1oz = 1P and we used 56oz = 56P)
  • container of salsa (check your label, ours was 1/2c = 1C and we used 2c = 4C)
  • cumin
  • chili powder
  • salt
  • pepper
  • garlic powder
  • olive oil (1T = 9B and we used 3T = 27F)
  • optional: chili peppers or other heat multipliers (NOTE: the chili powder and cumin made this pretty spicy on their own, so play around with it to your taste)
  • a writing instrument and sheet of paper to record your amounts and calculations

Our Totals: 56P, 28C, and 28F is a 2:1:1 ratio, so we need to add a Carb and Fat to every portion of chili.  That is perfect for a serving with Roasted Portobello Mushroom Caps (1/2C, 1F) and Crunchy Slaw (1/2C) (see recipes that follow).  Our finished batch was 187oz. and dividing by the 56P that went into the pot gives us 3.33oz for 1P, 1/2C, 1/2F.  Your batch will vary on your ingredients and finished thickness and weight, so do your own math on this one.  Sorry, Zone cooking isn't a piece of cake, but it is well worth the effort to not stress about dinner for a week (or more)! :)

Method:
Chop till you are blue in the face.  You should start on the onions and add them to a large stock pot set over medium high heat and coated with olive oil (1T worked) and a little salt.  I like to season as I add new ingredients into the pot, a lesson learned from years of watching Emeril as he bammed the crap out of his dishes.  Stir the onions every time you add more to the pot and add more oil if they start to stick.  Record how many cups of onions you use and keep a running tally of the oil.  Remember to try to be frugal with the oil if you want to stick to plain Jane Zone. Those of you lean enough to be using Fat multipliers can have more flexibility--damn you ;).

Meanwhile, a second pair of hands can chop the chuck roast into tiny bits, cutting out any really awful sinewy parts if desired.  Once that's cut, weigh it to use your desired amount and write that number down so you can figure out total blocks later on.  Using another skillet, coat with olive oil (1T worked) and brown the beef (use multiple batches so you only have one layer of meat in the pan, add more oil for each batch--it took us two batches using a big skillet).

Next, to the onions in the stockpot, add the sliced mushrooms (I bought them already sliced, so no prep there!--measure them out if you want to be precise, but for each styrofoam-like container it was about 3c).  Stir and cook them down.  We're looking for translucent if not browning onions and reduced size in the mushrooms as they cook.

The first pair of hands can move on to chopping the zucchini or you can get to it after the meat is done.  Measure out how much you use by the cupful.

Once the meat is done, add it to the stock pot (batch by batch is fine), then add the zucchini, tomatoes, salsa, and spices.  For the spices, be your own judge based on how much you are making at once.  Remember, it's always easier to add more heat later than find Zoneable ways to reduce it after the fact. Unfortunately sour cream and guacamole are Fats that will easily devour your blocks unless you allot them.  Let your chili reduce over Medium heat until you like the thickness, then Low for as long as you like to meld the flavors and tenderize the beef and veggies.

Once done, you have one more fun task: measuring the result of your labor of love.  We tried to be sneaky and weigh the empty pot, then the full pot, but the pot was too heavy for the scale :(  So we weighed storage containers and then filled them, took their weight and got the whole picture the hard way.  You could also measure by Pyrex liquid measure as you remove the chili from the pot and place in storage containers.  Either way, from that number of total weight, divide it into total blocks of Protein and figure out ounces or cups per block of Protein.  From our ingredients, we came up with a 2:1:1 ratio and found that 3.3oz. gives us 1P, 1/2C, 1/2F.  Yours will vary based on the quantities and thickening of your chili.

We served ours over Simple Roasted Cauliflower (3c =1C, plus a little fat) or Roasted Portobello Mushroom Caps (1/2C) (recipe follows) with Crunchy Slaw (1/2C) (last recipe) on top.  


Roasted Portobello Mushroom Caps
For a meaty base perfect to hold chili, burgers, ragout, or anything else you desire, try better-than-bread roasted portobello mushrooms!
Cooking Time: 15min+, really as long as you like to get them tender and juicy
Quantity: 2-3 roasted caps, depending upon size, is about 1/2C if 3 cups = 1C

Ingredients:
or parchment paper and baking sheet
  • portobello mushroom caps (rinsed and stems removed) (3c = 1C, so 2-3 caps after roasting seemed like 1/2C)--NOTE: make extra so that you have meals for a few nights.  The mushrooms will keep well sealed up in the refrigerator.
  • olive oil (1/3t = 1F), optional
  • salt 
  • pepper


Method:
Preheat your oven to 425 degrees. Line a baking sheet with Silpat or parchment paper so you don't have to use fat to grease the pan.  Place mushrooms on the sheet, gills up.  Sprinkle caps with salt and pepper and drizzle on the olive oil you need to accumulate your desired fat blocks.  If you don't have any fat to spare, the caps are fine without any oil.  The liner is our insurance :) Place the sheet in the oven and bake until juicy and tender.  These are perfect to make in bulk while you are preparing and cooking the chili!  Afterwords, you'll have a delicious base to your chili that is spoon tender, meaty, and filling!


Crunchy Slaw
The perfect crunchy slaw for your spicy dish!
Prep Time: 5-10min tops
Quantity: Made enough for at least 4-6 plates, so about 1/2C for each serving. 

Ingredients:
  • 1/2 head of cabbage (4c = 1C)
  • 1/2 onion (1.5c = 1C)
  • 1/2 bunch of cilantro (unless you are using a bucketful, it's unlikely you'll come close to a block)
  • 1 lime, juiced (1C)
Total Blocks = 3C

Method:
Chop the cabbage, onion, and cilantro as finely as desired and mix well.  Add lime juice and mix again.  There you have it!  This is a perfect, crunchy, tasty accompaniment to tacos/chili/anything Mexican inspired!

So there is your meal: Hearty Paleo-Zone Chili served on Roasted Portobello Mushroom Caps with Crunchy Slaw on top!  Here's to enjoying what you eat on the Paleo-Zone Diet!

Wednesday, January 12, 2011

Entering the Zone

Today's recipe: Berry Bowl

 UPDATE: CrossFit Santa Cruz and my website were featured in The Santa Cruz Sentinel today!  Check it out here: Healthy Lift: CrossFit Santa Cruz, others touting unprocessed meat, veggies as top diet essentials from 1-12-11.  I'm SO excited and appreciative!

It's post holidays and back on the meal plan of meat and veggies, nuts and seeds, some fruit, little starch, and no sugar.  I usually just eat meat and veggies and lots of healthy fats: omega-3 fish oil, pastured butter, olive oil, and coconut oil.  Over the holidays, some ice cream and gluten-free treats crept in and it was surprising how little it took to completely override my taste buds.  When I am "on the plan," I crave nothing but meat and fat and fatty meat.  When I am "off the plan," sugar supersedes my love of meat and fat and I go hog wild for chocolate and gluten-free fudge cookies or flourless chocolate tortes crumbled into vanilla ice cream.  I know I am on the dark side when I wander the sweets aisle lusting after every forbidden delight.

So now I'm back on track and I've found a great way to get my taste buds back on track in a healthy way.  If I crave sugar, I'll give myself sugar the healthy way: Fruit!  There is nothing so divine as a steaming bowl full of blueberries and coconut milk, sprinkled liberally with Ceylon cinnamon of course! (what don't I put cinnamon on?)

My CrossFit gym is embarking on a new event for a new year: two weeks of weighing and measuring, Zone-style starting this weekend.  For more details on the Zone, check out founder Barry Sear's site: http://www.zonediet.com/).  Basically you categorize foods as either proteins, fats, or carbohydrates (or some combos) based on their highest macronutrient.  Then you try to balance your protein, fat, and carbohydrate at every meal and eat only enough to support your lean body mass.








 Now I've been on the Zone and it has worked great--I was even a gym winner in the Zone improvement challenge years ago.  But then I found the Paleo Diet and became lax on the weighing and measuring and proportioning side of my diet.  I still weigh and measure almost all of my meat on a daily basis so that I don't often indulge knowingly in over 12 blocks.  But I have definitely been slacking in the other areas, lower in carbohydrate and higher in fat.


So here is my challenge: I am going to embark on Paleo-Zone at least for two weeks.  Unfortunately, my last Zone foray was before Paleo-style, so many of my old recipes included grains.  Since I can't fall back on them, this is a fresh new start.

I know I have been splurging a little in the fat department if only a 1/3 of a teaspoon of butter is a block.  Just a little splurging ;)  I also haven't been eating much in the way of carbohydrates according to the Zone.  Right now I fill the skillet with kale and chard in the morning, have a whole container full of arugula or spinach or both for lunch and often have broccoli or cauliflower for dinner, but this is a drop in the bucket for the Zone.  One block of cooked kale is 2 cups.  One block of arugula is 10 cups. One block of cooked broccoli is 3 cups.  So I think if I am going to give this challenge a good try, I have to start eating the other forgotten parts of my prescription: little fruit and some starch.  I'll stick with vegetable-based starches (plantains and root veggies sound enticing) and low glycemic fruits (like berries and apples) as much as possible to get in some more blocks without having to eat 10 cups of greens for every block :)

So my recipe today can be Zoned.  I tried it out with a rotisserie chicken from New Leaf market as my protein (1oz per block), frozen blueberries (1/2 cup per block), and coconut milk (about 1T per block*).  I had my protein SLOWLY to make it last longer before my berry bowl and then enjoyed my berries as if a dessert.  The fat makes it satisfying and the sweet hits your sweet-tooth on the spot.  Delicious!

Berry Bowl shown using a two-block serving

Berry Bowl
Sweet enough to drown your craving for sugar, rich enough to keep you satisfied after you lick the bowl. 
Preparation: 5min using a microwave, probably less than 10min for stove-top

Ingredients:
Organic frozen (or fresh) blueberries, 1/2 cup per block
Organic coconut milk (preservative free if possible, read those labels closely!), about 1T per block*
Ceylon cinnamon (for more on why it should be Ceylon instead of regular, old Cassia, see this post: Apple of My Eye), free on the Zone diet (yay!)

Method:
Measure your desired blockage of blueberries and place them in a microwave-safe bowl (read: NOT plastic) or small pot or skillet to heat on the stove.  Sprinkle on the cinnamon.



Heat the berries until hot but not mush (1-2min in the microwave if you are going that route, depending upon quantity and microwave).  When they're hot, measure and add your coconut milk (alternatively, you could add it before heating, but I like it thicker like after refrigeration instead of thin like it gets after heating).  Stir, taste, and add more cinnamon if desired and I ALWAYS desire :)  Enjoy a healthy, seems-like-an-indulgence-but-isn't bowl!



Check back for more Paleo-Zone support!

*My brand of coconut milk has 14g of fat for a 1/3 cup, so if I take 3g of fat per block, that's about 4.6 blocks in that 1/3 cup.  Since 1/3 cup is about 5.3 tablespoons, that means one block is just over a tablespoon (assuming my horrendous math skills are correct).  I take that as a green light to be a little bit more liberal in my tablespoon measurement.  But of course, the consistency of the coconut milk would make a difference too: after refrigeration it's thick, but a fresh can might be watery.  Brands vary too.  Therefore, be your own Zone judge.  The bigger picture is just to be mindful of what you are eating :)

Join us for this two week experiment!  To find out more, visit CrossFit Santa Cruz.  For more information on Paleo-Zone, or "Zoleo" as our friends at Nutrionize like to call it, check out their informative post on the subject: The Zoleo Philosophy.  And please ask if you have any questions!

This post and many others are part of Modern Paleo's Paleo Rodeo posted at the end of each week.  Please check it out HERE.

Wednesday, April 7, 2010

It's Sabotage!

STRESS!!!

You're eating paleo-style, working out regularly, trying to be a good citizen, and you're still gaining or can't lose that stubborn weight.  What gives?  What sinister force so deviously undermines even our most carefully planned health and fitness strategies?  That's right, our old friend Stress.  It has been with us since the beginning and plays a useful role in our fight or flight response; however, stress today is ever-present.  Like hyperinsulinemia (perpetually elevated insulin), stress levels are a serious threat to our health and normal metabolic functioning.  Let's chip away at this humungous topic and try to come up with some anti-stress strategies.  Ready for an opus?  Here we go!

Stress Produces Cortisol

Cortisol is a hormone antithesis of insulin--it brings sugar back into your bloodstream.  It is catabolic, which means it breaks down protein in muscle to release glucose back into the bloodstream for quick energy.  Catabolism = breaking down; anabolism = building.  For the nerds amongst you, here's a trick I used from my biology undergrad days: catabolism is for cats and anabolism is for ants.  Need an image?  Think of carnivorous cats tearing into the flesh of their prey as opposed to ants busily building ant hills or anabolic steroids building muscle mass to protect against becoming a "Girly Man."  I know a little something called CrossFit that produces surprisingly similar results with real world functionality! ;)

Want to know more about the mechanics of stress?  Dr. Eades, author of Protein Power, gives a good overview of the specific biochemical process of being stressed.

Cortisol is a vital hormone necessary to your survival.  The roles it plays are both good to deal with the stress event and bad if perpetuated.  Cortisol mobilizes your body to deal with stress, so everything it does is for that purpose, at the expense of normal body functioning.  Everything is give and take.  This is why prolonged elevated cortisol levels are a bad thing.  The cascade continues and body functioning cannot return to normal.  This is bad because it breaks down muscle and plays a role in repositioning fat to visceral/abdominal areas (the kind that correlates with nasties like diabetes).  It can also blunt your sensitivity to insulin, increase insulin resistance, create hypertension (high blood pressure), impair kidney function, suppress your immune system, impair fertility and threaten pregnancy, reduce growth hormone, and reduce the strength of connective tissues (like the loss of collagen from skin).  Yikes.

Need a more personal example of the ravages of cortisol?  Adrenal fatigue.  Think it can't happen to you, think again.  A normal mother of two hit an adrenal wall and it nearly killed her.  Here is her story posted by Organic & Thrifty: Part 1, Part 2, and Part 3.  Yes, it is extreme, but it is real.  Better than just a long list of scary terms that could happen.  Here is another more scientific, but still personal exploration into adrenal fatigue from Animal Pharm author Dr. B G, a pharmacologist.

So we've learned that you NEED cortisol, you just don't always need it sky high.  Cortisol can spell ruin for even your most carefully planned low-carb, blood sugar regulating diet if you stress out.  I am not going to go into ALL the ways you can find stress in your life.  You know what makes you stressed--basically anything and everything.  Most of us are Bisy Backsons a la Tao of Pooh, basically always on the go ('Bisy Backson' is a term defining the perpetually busy person.  It comes from a note left by a hurried Rabbit always on to the next Important Thing telling Pooh he was busy and would be back soon).  What we DO want to figure out are ways to keep cortisol in check when it starts to creep up and stay up.

Ways to Manage Cortisol


So you want to maintain cortisol levels that aren't too high all the time and don't dip too low either, since that isn't a good thing either.  There are a few ways to do this:
1.  Stress-reducing Strategies
2.  Nutrition
3.  Supplementation









1. Stress-Reducing Strategies to Reduce Cortisol

This is important.  In fact, these are the most important ways you can reduce cortisol.  You need to combat stress at its roots, not put a bandaid on it afterwards.  Here are some ways and sources for more information.
  • Just Breathe
Go ahead, it works.  Take a deep breath and let it out slowly.  Center yourself and feel yourself rise to meet the challenge.  This reminds me of something I learned in public speaking: touch your fingers together to feel the comfort of connecting to yourself for strength and support.  You got this.




  • Get Ye To Nature

Yes, the hippie shit works, pardon my language.  If you haven't stopped to breathe and listen in the woods, you are living an artificial life cooped up in your man-made cage.  Be in awe of that which is so much bigger than yourself.  Is the stress you feel really all that important to get so upset about?  Try to think bigger.




  • Indulge in Massage

Pampering is a great way to feel alive and reduce stress.  Stress produces muscle tension that can lead to headaches and more problems.  Have someone release that tension through massage (and acupuncture like Beth Dorsey at Points for Wellness for Santa Cruzers).  Don't have a "someone," invest in a shiatsu pillow and heatable pillow like this.  Seriously, they work wonders and also cover the Take Time for Yourself provision below.




  • Be Prepared 

Reduce your stress by preparing for it.  Do what you can to avoid it getting out of control.  Take notes, make lists, map directions beforehand, practice first, and assemble what you'll need.  Prepare for the situations ahead of you so that you will not be caught off guard.  You will be a cool cucumber in the face of challenge.




  • Take Time for Yourself

For YOURSELF--not your family, friends, kids, spouse, pets, etc.  Spend some time with YOURSELF and get to know who you are.  Read a book, relax, go for a walk, meditate, stretch--just spend some time centering yourself and doing something for yourself.  Sometimes we feel pulled every which way and leave no time for ourselves.  Do yourself a favor and give yourself some ME time.




  • Put It in Perspective

Yes, it seems overwhelming at times, but take a step back.  Are the dishes in the sink really something to get upset about?  I too have cried with frustration at the seemingly unsurmountable tasks ahead of me, but then I try to think bigger and put it in perspective.  In the whole scheme of things, does it really matter if I do the dishes now or let them sit so that I can preserve my sanity and reduce my stress?  Try to pick your battles and know that it is okay to not be Superman or Wonder-woman every day.






This applies to diet too.  I read a good quote from Paleochix the other day: 
“I eat Paleo to live better, I don’t live to eat Paleo better.”
Most of us are products of many years of bad eating and unhealthy habits.  It's within reason to expect our minds to want things that our bodies know isn't good for us.  There is also a whole world out there eating differently than we are.  This is life.  I say: cheat to keep yourself sane.  If you can be sane without cheating, congratulations--you're stronger than most of us!  If you need to cheat, make it matter.  If you try to keep your diet clean 80-90% of the time, then when you cheat, it shouldn't put you back to square one. 

Although critics may jump all over this recommendation--to them, I say: the results speak for themselves.  The results of the nutrition are improved health and performance--there is enough evidence from scientific studies and personal experience to say this with complete confidence.  "The results speak for themselves" also has a double meaning.  If you cheat hard, you'll fall hard; those results also speak for themselves.  Listen to your body and nourish rather than harm.  

It also helps when stressed to keep your nutrition in line as much as possible.  It is so easy for us to fall down the spiral of increased carbs, which spells more hunger, sleepiness, even depression.  Stress causing sugar cravings has been documented and researched, as summarized by Dr. Eades.  Instead of giving in to sugar (in its many carbohydrate forms), try to reach for healthy protein and fat for increased clarity, satiety, and satisfaction.  
  • Get Some Sleep 
Screw the 7 hour minimum or the 9 hour maximum--get as much rest as you need and you need at least 8 hours.  Here is the CDC page on sleep.  And Mark's Daily Apple just had a great post on sleep too.  Sleep for Heart Health is discussed at The Heart Scan Blog.  I can't emphasize enough how important adequate sleep is or how out of whack we can make our bodies through artificial light and activities that disconnect us from the light-dark cycles we evolved upon.  Read Lights Out for more details and here is a study finding a link between cortisol-regulating gene expression in visceral fat being linked to circadian rhythms (our sleep-wake cycle).  Get the sleep you need in a dark room free from technology.  Period.  And invest in a comfy bed--it does wonders! (I know because I had been sleeping uncomfortably on a futon on the floor for the past six months.  Teaches me not to put off something that important...)




  • Exercise and Play





Use exercise to fight stress.  For that hour or so YOU ARE FREE from your other life--it's just you, your body, and the workout, hopefully with some others to share the experience and help motivate you.  We were meant to move, not sit with our butts glued to chairs for hours upon hours on end.  Make exercise a part of your life--not a chore, but something you love.  Use trial and error to figure out what that something is.  Play like you are five years old again.  Do you remember what it is like to see lava between the stones of the front path or feel the giddiness of anticipation as you hide from your approaching seeker?  Find that feeling again.  

Check out CrossFit.  It's life-changing.  I CrossFit, and I left my 9 to 5 to teach CrossFit, so obviously I am sold.  There is something so invigorating about lifting heavy weight off the ground, on your shoulders or back, or overhead.  Just being able to move your body with some sense of awareness to time and space (send your butt back, stick your heels, activate your shoulders, find midline stability) is truly empowering.  You really get to know yourself and start thinking along the lines of what you can do rather than cannot.  :)

Note: DON'T OVERTRAIN.  That leads to more cortisol.  Take rest days--recovery is even more important than the workout.  The three days on, one day off or five on, two off with a week off every couple of months is the MAXIMUM for long term sustainability (for most people, freaks aside).  Many of us need to more regularly take rest days, and that is OKAY.  And please don't engage solely in chronic steady state aerobic training (i.e. endurance only) as discussed by Dr. Kurt Harris at PaNu, since it just elevates your cortisol and eats away your body.  Need proof, check out the physique of marathon runners versus that of short track runners--which would you rather be?

  • Slow Down!
Don't be a Bisy Backson (from the Tao of Pooh).  Not that I endorse the "do nothing" strategy, but I think there is wisdom gained through understanding one's limitations and not being in constant motion flitting from one task to the next until crashing at night.  Take driving aggressively versus defensively.  I think racing to each traffic light, tailgating a millimeter behind another car's bumper, and weaving lane to lane to be a recipe for a heart attack if not an accident.  Why make your life so needlessly stressful?  Stress over the important stuff and live your life one moment at a time, not for some destination but the journey itself.  To illustrate, here is a great story by Chinese philosopher Chuange-tse from the Tao of Pooh:
There was a man who disliked seeing his footprints and his shadow.  He decided to escape from them, and began to run.  But as he ran along, more footprints appeared, while his shadow easily kept up with him.  Thinking he was going too slowly, he ran faster and fasters without stopping, until he finally collapsed from exhaustion and died.  
If he had stood still, there would have been no footprints.  If he had rested in the shade, his shadow would have disappeared.  

  • Be Comfortable in Your Skin

Okay, this one is really hard for me and for most women and probably most men.  We are so caught up in what we "should" look like that we are never happy with how we do look.  This isn't to say that you shouldn't work towards a healthier you, just don't stress out about it.  If you constantly weigh yourself or obsess about food and your figure, how is that going to solve anything?  You are just producing more cortisol and laying on the abdominal fat.  If you haven't before, watch this Dove Commercial for what it really takes to be a model.  You'll be surprised.  Don't look outward for the perfect You, look inward.  Making yourself more calm, happy, and in control will shine through and make you beautiful.  


Bottom line:  Take these steps to reduce your stress and preserve your health and sanity for years to come!

Other Resources: 
Read more on what Zen To Fitness called Staying Out of Starvation Mode in their recent blog post.  


2. Nutrition to Regulate Cortisol


Obviously, proper nutrition sets you up for success.  It's the base of CrossFit's athletic pyramid for a reason (thanks CrossFit Peachtree for the image!) (Note: when I diagram it, I also include Sleep with Nutrition and after this post, I think I will add Stress-Reducing Strategies).  It is just common sense to eat what nourishes rather than harms (which is mostly foods we evolved upon).  We can quibble over the specifics, but eat paleo-style and watch your carbohydrate intake.  Try to keep your carbs low glycemic and low in quantity, except for veggies--go wild with those!  They'll add some important minerals (like magnesium and zinc) and vitamin C that help keep cortisol in check.

Post workout nutrition is a great time to harness the increased metabolic rate that will get protein to your cells to build and repair muscle stressed during the workout.

According to an article by Tom Venuto, author of Burn the Fat, Feed the Muscle (thanks Tara Grant for the link!):
Carbohydrate consumed with lean protein immediately after training has a cortisol suppressing effect. High glycemic index (GI) carbs in particular, cause an insulin spike, which not only helps restore muscle glycogen, stimulates protein synthesis and kick starts the recovery process, it also helps lower the exercise-induced rise in cortisol. 
Robb Wolf has more specifics to share (note: PWO means post workout):
The idea of a PWO meal containing carbs (and protein) is to take advantage of a period of time in which the muscles are particularly insulin sensitiveve. We can fly nutrients into the muscle “under the radar” via a mechanism called “non insulin mediated glucose transport”. Amino acids are also taken in during this time and may play a synergistic role in both glycogen repletion but also decreasing inflammation that accompanies hard training. Said another way, you recover from exertion faster. So, what should ya eat? We actually want a starchy carb as our primary carb. Yams and sweet potatoes are great options as they are also highly nutritious. Fruit should be used sparingly in this meal if one is focused on optimized glycogen repletion as fructose refills liver glycogen first, and once liver glycogen is full we up-regulate the lipogenic activity of the liver and start down the road towards fat gain and insulin resistance.
Of course, Robb does have a high-carb or low-carb post-workout discussion here, that contradicts the high-carb rule post workout.  For health and weight maintenance, Robb suggests a low-carb post workout (LC-PWO) meal with protein and fat primarily:
...part of what we want with this PWO meal is the MAINTENANCE of insulin sensitivity. If we totally top off our glycogen stores PWO we impair insulin sensitivity and make it damn tough to lean out. So, one way to look at this is the a LC-PWO meal is focusing on muscular recovery and growth, while minimizing or limiting the effects of insulin or carbohydrate. This is in stark contrast with what we will see in the case of the high carb PWO meal. From my perspective this is THE PWO meal of choice from a health promotion standpoint. 
The low-carb meal he suggests:
In this situation the PWO meal of whey protein + coconut milk is providing quickly digested protein which will reverse catabolic actions of training, with just a bit of fat to suppress the normal glucose release of a large protein meal via glucagon.
A big HOWEVER:
...although a low carb PWO meal is preferable for health, for longevity I think an OCCASIONAL HC-PWO meal is of benefit for a variety of reasons. Some of what I will cover in the book relates to two facts which seem at odds:
What is the metabolic profile most associated with EFFECTIVE aging? Answer: the ability to metabolize fat for energy.
What Helps to ensure this profile? OCCASIONAL bouts of glycolysis (large amounts of carbs).
To this end, once one is healthy, but following a low-carb approach drop in one HC-PWO meal every 5-7 days. Post burner is a perfect time.
Although confusing, this discussion is important to have since most sources just point you towards high glycemic carbs + protein post workout and never look back.  I suggest you read up on it to form your own decision.  Here is a great summary of post-wod nutrition information: CrossFit Santa Clara Nutrition.

Additional tools to reduce cortisol?  Limit your caffeine intake since it raises cortisol levels.  I'll pretend that doesn't include the teas I am totally addicted to ;)

3. Supplementation to Manage Cortisol

This is a grey area.  Supplementation can lead you down a slippery slope of dependency on the drug industry that has profit more in mind than your health.  I am definitely more inclined to find what I need through real, whole foods.

That being said, I am a proponent of fish oil supplementation since I buy into the arguments that we just cannot get enough from our diet and that it does so much good for our recovery and health.  Fish oil supplementation can aid your cortisol regulation because omega-3 fatty acids reduce cortisol levels.  According to one summary on cortisol supplementation:
In a number of clinical tests, fish oil has been shown to reduce cardiovascular risk in women and men. Preliminary research has shown that fish oil may help individuals cope with psychological stress and lower their cortisol levels. In a study published in 2003, researchers gave seven study volunteers 7.2 grams per day of fish oil for three weeks and then subjected them to a battery of mental stress tests. Blood tests showed that these psychological stressors elicited changes in the subjects’ heart rate, blood pressure, and cortisol levels. After three weeks of fish oil supplementation, however, the rise in cortisol levels secondary to stress testing was significantly blunted, leading the authors to conclude that supplementation with omega-3 fatty acids from fish oil “inhibits the adrenal activation elicited by a mental stress, presumably through effects exerted at the level of the central nervous system.”
This is yet another reason why fish oil supplementation is beneficial to your diet.  Check out my last post, the Starter Series: 3. Eat Fat for more information on fish oil.

Vitamin C is another way to reduce cortisol levels.  There is definitely something going on between cortisol and vitamin C--the vitamin seems to regulate cortisol and be involved in its production and regulation (so it can turn it on as well as off).  Here is one study showing a relationship between high cortisol and low ascorbate (vitamin C in the body).  Listen to this researcher's conclusion in Science Daily about vitamin C in our ancestral diet:
Recommending a sharper look at the present RDA, Campbell said he believes that our prehistoric ancestors probably consumed large amounts of vitamin C in a tropical diet rich in fruits. "If so, the physiological constitution we have inherited may require doses far larger than the present RDA to keep us healthy under varying environmental conditions, including stress."
Okay, nice to see they are looking into our evolutionary past, but I have to take some issues with this.

1.) Is a tropical diet rich in fruit really characteristic of our ancestral past?  Probably not.  We were on the move fast and fruit is seasonal, even in the wet/dry climates close to the equator.  Mark's Daily Apple just had an excellent post about fructose availability and seasonality--check it out!  He also painted the scene of our evolutionary stomping ground in this post, which wasn't a tropical paradise.

2.) Fructose isn't all that great for us.  Read Just Say No...To Juice? for more on that juicy topic.

3.) The mixed bag.  Sure, I'd love for people to switch to fruit to satisfy their sweet teeth, but massive consumption of fruit just leads you down the Always Hungry Carb Crash Zombie route--I know, I have been there.  So am I crazy to worry about a food pyramid that still places grains at the base and might endorse even more fruit in the diet (which, I might add are very hard to eat local and seasonally), which further tilts the seesaw in favor of carbohydrate at the expense of protein (inadequate as it is) and fat (relegated to the tippy top)?

Okay, back to the vitamin C story.  Vitamin C as you know from our Starter Series on veggies is present in our leafy greens, as well as our fruit.  So we can get a healthy dose from a rich, varied diet.  But is it enough?  Should we supplement?

Good questions.  I am still trying to find the answers myself.  I had been taking Emergen-C before bed to help regulate cortisol overnight.  I need to look more into the research here, but I read the recommendation from Robb Wolf, so I have tried it out.  I've read that cortisol hits a high before rising (our internal alarm clock) and after high stress like post-workout, so I am not 100% sure why take vitamin C before bed, except perhaps it helps keep levels in check overnight and reduce that morning spike.  Why not after a workout?  Updated 4/13/2010, according to Robb:
Keep in mind that food consumption etc will help blunt cortisol. Overly aggressive management of the inflammation can actually undermine some of the benefits of training. vit-c can be used acutely to reduce cortisol but PWO may not be the best time. Pre-bed to help relax, or during the day to help with chronically elevated cortisol is good to go. 
Until now I have looked past the plethora of processed, corn-derived products on the label of Emergen-C, but they have been eating away at me for a long time.  Updated 4/13/2010: I just switched to buffered Vitamin C, 1000mg.  I am trying out taking it before bed and with breakfast--I'll see how that goes.  UPDATED 4/14/2010: With the need for morning cortisol to keep me awake til lunch, I am not taking it at breakfast anymore, since breakfast is already lowering levels and the berries I have already have vitamin C, so any more is overkill and might lead me down the path of sleepiness.  Trial and error at work!

I have to share an interesting snippet from an online article on adrenal fatigue by Dr. Rodger Murphree:
Individuals with low adrenal function are usually not hungry when they wake up. They instead rely on chemical stimulants (coffee, sodas, cigarettes, etc.) to get them going. These stimulants raise blood sugar levels as well as serotonin levels. However, these stimulants also increase adrenaline and cortisol levels. This curbs their appetite even further. However, the body needs to break the eight hour fast (breakfast) it has been under. The brain especially needs to fed; forty percent of all food stuff fuel goes to maintain proper brain function. This is one reason a person may have problems with “Fibro fog” and mood disorders (anxiety and depression).
Cortisol levels are at their highest around 8:00 a.m. A person may be hypoglycemic (low blood sugar) and their cortisol levels will be extremely high in the morning. They may feel nauseated, mentally and physically drained, jittery, suffer from headaches, and eating is the last thing they want to do. They need to eat anyway! A small snack (avoid simple sugars) is all they need until hunger comes, usually a couple of hours later. Then they should eat another balanced snack to tie you over until lunch. They should never skip lunch! It’s best to eat little meals throughout the day.
Note: I don't fully endorse the article or multiple meals throughout the day.  I believe intermittent fasting can be beneficial too and with low carb intake, you don't need many small meals because you are fat-fueled, not tied to the whims of carbohydrate-induced blood sugar spikes (for more on the dangers of eating too often on a low-carb diet read Primal Wisdom's post--this is so good I may have to devote an entire post to it!).  However, that part I quoted is something I can identify with--at least in the past.  I hated eating breakfast and now that it is back to routine for me, I enjoy it and look forward to it, even if I am not ravenously hungry.

In addition to the summary article above, here is another article from Think Muscle describing more possible supplements, and another from Whole 9 specifying CrossFitters; HOWEVER, make sure you also read this article by Tom Venuto (cited above too) on if we even need supplementation for cortisol maintenance in the first place.  For now, I think I might let the vitamin C run out and do away with it, see what happens.  I am really reluctant to supplement beyond the fish oil, vitamin D, and B-complex (the last one is probably unnecessary).

What do you think?  I'd love to hear reader opinions and experiences!  So how are you going to take steps to reduce your stress?

References used extensively:
http://www.ironmagazine.com/article154.html
http://en.wikipedia.org/wiki/Cortisol
http://www.thinkmuscle.com/ARTICLES/jalali/cortisol.htm