BLOG 35 COMMON LINGO

 BLOG 35 COMMON LINGO

I hear these two words all the time. In fact, I might even classify these terms as “trendy”. First up, I hear the word “organic” nearly every day be it in a food journal, what I’m eating, or from a client. Next up, I hear “gluten free” quite regularly. As a result, let’s straighten out what these words really mean, how we are affected by them, and clear up any misconceptions while we’re at it.

So what does “organic” mean?? The textbook version would be from The USDA National Organic Program (NOP) which defines organic as follows: “Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones” (http://www.organic.org/home/faq#faq1). Pesticides are not used and thorough inspection is done by the USDA of the product before it can be labeled “organic”. A government certified inspector is sent out to the farm. Adding to this, any company like a restaurant or supermarket that handles the product, must also use the associated standards to maintain the label as “organic”.

Many of us would say organic is more expensive. Well, it takes a farmer three years to convert their farm to grow organic products undergoing the rigorous standards to earn the title. Organic farmers don’t receive federal subsidies so we really get what we are paying for and that’s the cost to grow it. There is more labor and maintenance required on these farms, and most aren’t operating on a huge playing field. So for something to be called “organic” this means that 95% of the total product must be organic. If something is made with organic ingredients, then 70% of these products are organic and the remaining 30% must have no genetically modified organisms (GMOs). The taste and quality of the products are in the eye of the beholder, and whether or not “organic” means more nutritious is up for debate. Surely, pesticides aren’t healthy for us to ingest. However, my grandfather is 94 years old and was an entomologist who went into the fields during the 80s and 90s without even a mask on to research DDT. He’s seems to be okay haha.  http://www.organic.org/home/faq#faq1

Oh the “gluten free” craze. Pet peeve: Gluten free does not mean calorie free. Okay, I had to get that out. A gluten free diet would obviously exclude gluten from the foods, which is found in grains such as barley, wheat, and rye. Having a gluten free diet is to help with symptoms associated with Celiac disease, which causes inflammation in the small intestine. Wheat and barley are found in a lot different foods such as breads, many baked goods, pastas, cereals. Barley is found in soups and beers. Rye is found in breads, pastas, and cereals. Celiac disease is more common than one might think: “A study done by Mayo Clinic and the National Institutes of Health estimates that about 1 in 141 people in the U.S. have celiac disease, although the disease often goes undiagnosed. Celiac disease is most common in Caucasians” (http://www.mayoclinic.org/diseases-conditions/celiac-disease/basics/causes/con-20030410). In my opinion, if one does not have Celiac disease, purchasing gluten free products is not a necessity.

It’s important to understand that from a macro nutrient and fitness stand point, gluten free doesn’t mean calorie or carbohydrate free. So many times I hear statements like, “I did have pie last night, but it was gluten free”. So in a sense, to me, whether you had an apple that’s normal or organic doesn’t matter and whether you had pie that’s normal or gluten free doesn’t matter. I need to know the sugar, fat, and carbohydrate content to make any justifications. There’s room for argument here as I have anticipated. Jillian Micheals, the infamous trainer states, “Don’t be fooled — gluten-free doesn’t automatically mean ‘low calorie’ or ‘healthy;. In fact, gluten-free foods are not only more expensive, but full of extra calories and sugars to make up for taste and texture when alternative products are swapped. They also tend to have less fiber than their gluten-containing counterparts. Unless people are careful, a gluten-free diet can lack essential nutrients since a lot of the gluten-free products tend to be low in B vitamins, calcium, iron, zinc, and magnesium. Another rule of thumb, don’t confuse ‘gluten free’ with ‘low carbohydrate,’ some gluten-free pastas are actually higher in carbohydrates than regular pasta” (http://www.jillianmichaels.com/fit/lose-weight/myth-gluten-free). The bottom line would be lessen the intake or eliminate these products whether gluten free or not because of the carbohydrates they contain.

In the fitness and health world, one size does not fit all. Clients come to me all the time asking if I’ve heard of this or that and their friend recommended they try something. I practice what I preach and can only give advice, not an expert opinion. I think we can all agree that the food we eat today is certainly much different than what was on the table 30 years ago. There is growing popularity of the farm to table movement lately as we discover more and more what we are really eating. Oh the freedom of choice… seems to get us in trouble sometimes haha. Finding balance is the key. Focus on a healthy lifestyle that fits your needs, whether it be all organic based or gluten free. DO IT and STICK TO IT!!!!