Making healthy food choices
The avocado is a very unique fruit. Yes, it is a fruit. Though an avocado is a high-calorie, high-fat fruit, its nutrition and health benefits are beyond compare. This is definitely a food you should incorporate into your diet. This abundant cash crop was introduced to the United States, by Mexico, in the 19th century and today, roughly 95% of U.S. avocado production is located in southern California. Avocados are cultivated in Florida as well.
There are two flowering types of avocados (categorized as “A” or “B”) and they are differentiated according to the timing of the male and female flowering phases. There are a whopping 500 avocado varieties! However, seven varieties are (commercially) grown in California and include the Bacon, Hass (year-round), Fuerte, Gwen, Pinkerton, Reed and Zutano. The Lamb Hass is a relatively newly cultivated summer variety of the Hass avocado. The Hass varieties accounts for nearly 95% of the total California crop.
“A” cultivars: Hass, Gwen, Lamb Hass, Pinkerton, Reed
“B” cultivars: Fuerte, Sharwil, Zutano, Bacon, Ettinger, Sir Prize, Walter Hole
All varieties are creamy and delicious with similar nutrition profiles, though certain varieties are ‘summer,’ others are ‘year-round’, etc. They also differ slightly in flavor, shape and color. You are probably most familiar with Hass and Fuerte avocados.
The Hass avocado is also the most cultivated variety worldwide, accounting for 80% of the all cultivated avocados. The Hass avocado has a rich, nutty flavor. The flesh is a light green color and the fruit oval in shape with black, pebbly skin. It ripens to a purplish-black color.
Top producers of the Fuerte avocado (also abundant in the U.S.) are (in order) Mexico, Indonesia and the Unites States. This type of avocado is medium-sized and pear-shaped fruit. The skin is leathery, green and easy to peel (ripens green). The creamy flesh is a yellow-green color, rich and mild-tasting.
Avocados are nutrient-rich. This fruit contains roughly a dozen different essential nutrients. Avocadoes have some carbohydrate, protein and lots of heart-healthy monounsaturated fat. They are also high in dietary fiber and offer vitamin K, folate, vitamin B6, vitamin C, vitamin E, pantothenic acid (B5), potassium, riboflavin (B2) and niacin (B3). A 1-oz. portion (about 1/5th of the fruit) meets 4% to 8% of the Recommended Daily Value (DV) for each of the vitamins and minerals mentioned. The nutrition facts vary slightly according to the variety and origin. Just 1-oz. provides about 45 calories, 4 g fat, 1 g saturated fat, 1 g protein, 2 g carbohydrates, 2 g dietary fiber, no cholesterol and no sodium.
Obviously, the larger your portion the more nutrients you consume. One cup of cubed avocado, or about 150 grams (unspecified variety) provides 240 calories, 22 g fat (only 3 g saturated fat), 3 g protein, 13 g carbohydrate, 10 g dietary fiber, no cholesterol and only 11 mg sodium. Though that is probably more calories and fat than you wish to consume in a 1-cup serving of fruit, the amount of dietary fiber and vitamin C (meets 25% of the DV) alone is astounding. In addition, most of the fat is very heart-healthy (monounsaturated) and yes, you do need fat in your diet!
Not only is this heart-healthy and tasty, but it is colorful and festive. Roughly mash one large ripe avocado and add 2 Tbsp diced sweet onion, 1/4 of a large, ripe tomato (seeded) or a handful of diced cherry tomatoes, 1 minced serrano chilis (stems and seeds removed) or jalapeno pepper, the juice of 1/2 lime or lemon and a pinch of coarse salt and pepper to taste.
In gyms and local parks all across America, fitness boot camps are giving exercise enthusiasts something different to talk about. The term boot camp is based loosely off of military training camps which utilize jogging, sprinting, plyometrics, push-ups, pull-ups, squats, lunges and other forms of callisthenic exercises to prepare new recruits for duty, according to the American Council on Exercise (ACE). The high intensity intervals performed in fitness boot camp classes helps to maximize caloric burn while promoting lean muscle growth, both key components of weight loss. These classes can be effective, fun and engaging. It’s easy to see why these military-style boot camp classes are catching on. With this increase in popularity since they first appeared in 1998, more boot camps are popping up nationwide every day. While they offer an exciting alternative to aerobics classes, one must use caution when choosing the right boot camp.
Besides the obvious decision on price/affordability, there are several other considerations to keep in mind regarding how to choose a fitness boot camp class.
First and foremost, make sure the boot camp is held at a location that is within a reasonable traveling distance, whether from work or home. If you have to spend more time traveling to and from the fitness destination then actually working out, chances are it will be easier to blow off later on down the road and thus harder to stay dedicated!
Make sure your boot camp instructor has some sort of credentials, such as a degree in Exercise Physiology or a related field, possesses a certification in personal training or group fitness instruction from a nationally recognized and accredited institution and/or has letters of recommendation from past employers or clients. Just because an instuctor is in good shape or may have an athletic background does not mean that he is qualified to teach a (boot camp) fitness class. It takes a watchful eye and a great deal of energy and enthusiasm to lead a group of individuals through a boot camp-style workout. That said, a certification does not automatically yield a gifted instructor that is compatible with your needs.
Any trainer/instructor confident in their ability to lead a quality (boot camp) fitness class should have no objection to someone participating in a free ‘trial class’ if the potential client has any reservations. This enables the potential client to see if the class is a good fit in terms of toughness and level of difficulty. It is not unusual to simply not like the instructor…some personalities just don’t mesh! Do not however, use this as an excuse to skip out of upcoming fitness commitments!
Most boot camp classes are designed to push participants past their comfort level while providing support with a team-like atmosphere. You still have to be able to perform the exercises without any pain or irregular discomfort. If the instructor expects you to perform a push-up, lunge, squat or run a mile – you should make sure you are capable of performing such tasks. If you have any past shoulder injuries or knee problems then a boot camp class may not be for you. It is always a good idea to communicate with your instructor prior to the sessions about any issues or concerns. The only other important considerations are to be ready and willing to physically and mentally make the commitment to get fit!
Q: What is the succulent fruit of the ficus tree?
A: The fig of course!
The fig is actually not a fruit but a flower that has inverted itself, producing an edible, sweet, chewy, seed-filled flesh. If your only exposure to or taste of a fig is via a “newton,” (aka cookie) then you’re missing out on one of the world’s healthiest and tastiest fruits!
Cleopatra’s favorite fruit, the fig, originated in western Asia and is thought to have been introduced to the U.S. by a Spanish missionary in the late 1500’s. The nutritional benefits of figs are astounding. They are low in calories, delicious, a good source of dietary fiber and contain vitamins and minerals such as potassium, vitamin B6 and manganese. They are rich in disease fighting phytochemicals (flavonoids and polyphenols).
A fig can be eaten both fresh and dried and are primarily grown in California (where they are known as ‘mission’ figs). There are over 100 varieties that vary in texture, color, flavor (slightly) and size.
One fresh fig (2.5″ in diameter or about 64 grams) provides only 47 calories, 0 g fat and 2 g dietary fiber. California varieties are in season June through September. Beware: fresh figs are very perishable fruits (meaning they go bad fast). Purchase yours two days maximum before you plan to eat them. Choose figs that are plump and tender but not mushy, have firm stems and are bruise-free. Avoid figs that have a sour smell. Choose those with a mildly sweet scent.
Wash fresh figs before you eat or cook them under cool water. Gently remove stems before wiping them dry. You can simply pop dried figs right in your mouth, use fresh or dried figs in recipes (below) or simmer them in water/fruit juice for a few minutes to make them plump and juicy.
2 Tbs minced shallots
1 1/2 Tbs balsamic vinegar
1 Tbs extra-virgin olive oil
1/4 tsp each salt and freshly ground black pepper
16 fresh figs, each cut in half lengthwise
6 cups trimmed arugula (about 6 ounces)
1/4 cup shaved (about 1 ounce) fresh Parmesan cheese
Directions:
Combine the first 4 ingredients in a large bowl; stir well with a whisk. Add figs; cover and let stand 20 minutes. Add arugula and pepper; toss well. Top with cheese. Serve immediately.
Nutritional Facts for Fig and Arugula Salad with Parmesan
(per serving): 152.7 calories; 32% calories from fat; 5.7 g total fat; 5.5 mg cholesterol; 253 mg sodium; 371 mg potassium; 24 g carbohydrates; 3.8 g fiber; 16.8 g sugar; 4.4 g protein.
Can one yoga pose really tone and tighten multiple core muscles…including your rectus abdominis, external and internal obliques, transverse abdominis, spine extensors and erector spinae? You bet. This crunch-free abdominal toner not only enhances core strength but may improve your posture. Start by sitting on a mat on the floor, on your “sit” bones or the bones at the base of your butt. Bend your knees and keep your legs together, feet flat on the floor. With your hands placed behind your thighs, contract your abdominal muscles, keeping your back straight and erect while you lift one leg, then the other, elevating your feet until your calves are parallel to the floor. The advanced position is pictured at left. In this position, your shoulders should be pressed down, away from your ears, arms and legs straight, at a 45-degree angle. Want to take it a step further and tone your upper body at the same time? Try a V-sit incline press.
Depression is a serious condition and should be treated/diagnosed by a qualified health care professional. If you are struggling with mild depression, particularly seasonal affective disorder (SAD), look to your diet. Did you know that nutritional deficiencies can increase your vulnerability to mood changes and mild to moderate depression? Certain nutrients, such as carbohydrates, vitamins and minerals, found in healthy foods, can alter your brain chemistry, which plays a large role in your overall mental health. In addition to complex carbohydrates, certain B-vitamins, iron and omega-3 essential fatty acids are all important nutrients in your quest to help alleviate mild depressive symptoms.
Complex carbohydrates –pasta, potatoes, whole-wheat bread, cereal and brown rice contain tryptophan, an amino acid that converts to serotonin in the brain, a chemical that helps regulate mood, appetite and sleep. Elevated levels of serotonin in the brain are associated with happiness and a positive mood, not depression. Try starchy, root vegetables as well such as turnips, sweet potatoes, rutabagas, corn and squash.
Iron- iron deficiency symptoms are not unlike those of mild depression: an inability to concentrate, feeling sluggish/irritable and fatigue. Make sure you consume foods rich in this important trace mineral. Good food sources include lean meat, fortified cereals, prunes and other dried fruits, seafood and dark green veggies.
B-vitamins- Folate (vitamin B9) and vitamin B6 are essential for producing a class of brain chemical messengers that influence behavior, one of which is serotonin. Eat plenty of vitamin B6-rich foods, such as fish, poultry, bananas, nuts, potatoes and whole grains. Folate deficiency can contribute to depression. Think ‘greens and beans,’ and concentrate on fortified cereals, broccoli and spinach and orange juice for folate. Keep in mind that cooking destroys folate.
Omega-3 fats- those that consume oily fish, such as tuna and salmon, regularly have particularly low rates of depression. All seafood contains some omega-3 fats, a class of polyunsaturated fats necessary for the health of both the cardiovascular and nervous systems. Omega-3 fatty acids in fish also trigger the production of serotonin. Non-seafood sources of omega-3 fats include walnuts, flaxseeds and canola oil.
