The ‘summer porridge’ recipe in Laurie David’s new book The Family Cooks (see below) is so delicious, it’s dangerous. I didn’t realize just how dangerous till a TSA official confiscated the Mason jar containing my latest batch and tossed it in the tr…
When ABC renewed “Extreme Weight Loss” for a fifth season last week, body positivity activists everywhere clenched their fists tight, shook them toward the sky, and bellowed “Why?!?!?”
It should come as no surprise that reality weight loss television is extremely destructive. Major news outlets like The New York Times and past contestants on programs like “The Biggest Loser” and “Extreme Weight Loss” have already spoken out about the shows’ disastrous medical consequences.
Yet the idea that these programs are anything but bastions of inspiration still has not taken hold in the popular consciousness.
Part of this disconnect comes from the shows themselves, which cling to the narrative that their missions are to improve the health of those that appear onscreen. They enlist fat contestants under the guise that fat itself is unhealthy, and suggest that they are righteously giving these “diseased” bodies a chance at redemption. They use the same rhetoric to contextualize viewers’ experience: Those at home should, they convey, tune in to cheer on others in their quests toward vitality. They should feel inspired watching major TV networks give ordinary people the chance to improve their lives.
But the general perception of reality weight loss television as noble also stems from its existence in a society that regularly demonizes fat people, and normalizes the food-shaming heaped on its citizens of varying sizes. The newest force to take hold in such a landscape (one that also brought fist-shaking from writers on body positivity) is the recently viral Instagram “You Did Not Eat That.” The account, run by an anonymous creator with ties to the fashion industry, posts picture of thin (mostly) women posing with food which, the Instagram intimates, they could not possibly have eaten due to the small sizes of their bodies. As it’s impossible to tell someone’s eating habits from the way he or she looks, the Instagram misses the mark with its “You Did Not Eat That” angle. But it does pick up on trend in American society that helps to contextualize the false justifications behind the insistence that fat people lose weight: the worship of thin women depicted eating foods that we would not traditionally consider nutritious.
The Skinny Girl Eating a Cheeseburger, as I like to refer to such portrayals, is an icon we see not only in the fashion blog images on which the Instagram focuses, but also in our TV shows, movies and commercials. Examples include Lorelai and Rory on “Gilmore Girls,” Mary in “There’s Something about Mary” and Kate Upton in a Carl’s Jr. ad. Pieces have already been written about the figure’s problematic implications for women. In short, it creates an environment in which women are only valued if they are both thin and making no effort toward that goal, leaving those with naturally larger bodies to either get flack for not being thin, or get flack for being thin but only with a constant vigilance. It also creates a space in which the basic process of eating is sexualized for those who do match the traditionally attractive, thin norm.
But we can also look to the Skinny Girl Eating a Cheeseburger to challenge the claims that the policing of larger bodies on shows like “Extreme Weight Loss” And “The Biggest Loser” is out of a societal desire to ensure the best health for all our citizens.
Mounting evidence suggests that lifestyle and nutrition, rather than weight itself, determines a body’s level of fitness. Healthy bodies come in sizes fat and thin, as do unhealthy ones. Therefore, a thin person who never works out and eats junk food, and a fat person who never works out and eats junk food would be of relatively comparable health statuses. If we as a society were invested above all in making sure all of our citizens were as fit as possible, we would inflict pressure upon both these bodies similarly in our quest toward that end.
But as anyone generally familiar with the different ways fat and thin bodies are treated in our society knows, we don’t. A fat person with culturally-considered poor eating habits (and even a fat person with culturally-considered great ones) is labeled “obese,” by a doctor, and enlisted by television networks to try, against nature, to shrink down her body at an incredible speed for public viewership. A thin person with culturally-considered unhealthy eating habits is praised for her carefree, nonchalant attitude toward her diet, and elevated to the status of sex-icon. If a skinny person who never works out and eats cheeseburgers is lauded, and a fat person who does the same is chastised, it’s not the practice of eating the “unhealthy” cheeseburgers that the public feels the need to police. It’s the size of the body that’s doing so.
Once we divorce reality weight loss television programs from their “improving health” narratives, we can see their actual purpose is to shrink fat bodies down to a culturally preferred size, no matter the cost. And in that process, the shows both inflict danger upon their contestants, and promote hatred toward the types of bodies featured onscreen. It is not beneficial, for example, to subject a person to a public, shirtless weigh-in in front of dozens of strangers, as “Extreme Weight Loss,” does at the beginning of each episode, or to exercise a person to the point of vomiting, and then have that person continue her workout, as “The Biggest Loser,” does on a regular basis. These practices only manage to dehumanize fat people to the viewing audience and imply that they do not deserve the basic right of control over their own bodies. Additionally, the shows further existing stereotypes by suggesting those with larger bodies are lazy, have no control over their lives, and are only fat due to pounds put on in the wake of emotional traumas. All of these measures contribute to the show’s overarching misguided philosophy that thinness is both achievable and desirable for all.
Healthy bodies come in all shapes and sizes. But if we as a society can’t get enough of Kate Upton munching on fast food, then we really don’t care about health in the first place. And we well shouldn’t: health is a personal choice that should in no way be culturally monitored. We need to move towards an environment in which all people — male and female, fat and thin — can consume whatever they please, be it carrots or a cheeseburger, without sexualization, castigation, or any input at all from members of the general public. The way the media represents bodies directly influences the way we perceive them in real life. If we’re ever going to move away from a place of rampant size discrimination, we need to challenge the one-note portrayals we see on reality weight loss television shows — or better yet, get them off the air altogether.
Ocean swimmer Hamish Jolly wished there was a wetsuit that could keep sharks at bay — so he invented one. Find out how he did it, and how you could apply the same techniques to create an innovation of your own.
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As the temperature rises, it’s tempting to cool off with an ice cream cone, fro-yo or a nostalgic frozen novelty. Beating the heat with frosty treats is about as American as baseball and BBQs. According to the U.S. Department of Agriculture’s latest stats from 2012, Americans ate nearly 1.6 billion gallons of ice cream and other frozen desserts — that’s equal to more than 20 quarts per person every year!
Luckily, freezer cases are overflowing with better-for-you frozen dessert. Here are nutritionists’ picks for some of the healthiest summer licks. They’re perfect for when you’re craving a chilly treat but don’t want to blow your calorie budget or send your blood sugar counts through the stratosphere.
Light Ice Cream
According to nutrient content values from USDA, premium ice cream can pack in more than 250 calories and 11 tsp of sugar per 1/2-cup serving, lighter options are a healthier bet. According to the U.S. Food and Drug Administration regulations, “light” versions will have at least 50 percent less fat or 33 percent fewer calories compared to regular ice cream. Brands don’t always use the term “light” on their labels, so you’ll need to look at the Nutrition Facts panel. Look for options with up to 120 calories per serving, no more than 2 grams of saturated fat and up to 16 grams of sugars (4 tsp).
Best Licks
Edy’s/Dreyer’s Slow Churned Classic Vanilla has 100 calories, 3.5 grams fat 2 saturated) and 12 grams sugar (3 tsp) per ½-cup serving.
Breyer’s Creamy Vanilla weighs in at 100 calories, 3 grams fat (2 saturated) and 14 grams sugar (3 1/2 tsp).
For a non-dairy option, try So Delicious Almond Milk Chocolate Non Dairy Frozen Dessert which has 120 calories, 0 grams of saturated fat and 9 grams sugar (2 1/4 tsp).
Soft-Serve Fro-Yo
Soft-serve “fro-yo” shops are popular among the most health- and body-conscious sweet seekers. Fro-yo is more diet friendly than ice cream because it’s made with nonfat or lowfat yogurt and skim milk, so it has more protein and calcium than ice cream. Many brands also have beneficial gut-friendly probiotics. However, fro-yo still can have high sugar counts and popular toppings can pile on more calories and sugar than the yogurt. The lowest calorie fro-yos have about 20-30 calories per ounce, but if you have 8 ounces, that’s 160-240 calories — no longer a swimsuit-friendly choice. Keep portion sizes small, skip the toppings and save it for special occasions rather than your everyday obsession.
Healthiest Licks
Red Mango’s Madagascar Vanilla (1/2 cup) has 80 calories, 18 grams sugar (4 ½ tsp) and 2 grams protein.
PinkBerry Original (1/2 cup) has 100 calories, 20 grams sugar (5 tsp) 3 grams protein and is a good source of calcium.
“I buy fruit flavored Greek yogurt and put it in the freezer. It’s high in protein and calcium and lower in added sugars than soft-serve,” says Wesley Delbridge, R.D., a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics.
Ice Cream Sandwiches
Many adults (like me!) love ice cream sandwiches. If you need proof, just look at all the gourmet and artisan options on dessert menus and gourmet ice cream shops and trucks. While gourmet sammies will cost you hundreds of calories, the portion-controlled supermarket options can be calorie bargains. And, non-dairy versions of the quintessential treat are lowest in calories and saturated fat.
Healthiest Licks
So Delicious Almond Milk Non-Dairy Sandwiches have 90 calories, 2.5 grams of fat and 6 grams (1 ½ tsp) sugar.
Soy Dream Vanilla Lil’ Dreamers have 100 calories, 7 grams sugars (1 3/4 tsp).
For a dairy-based choice, try Skinny Cow Vanilla sandwich, which has 150 calories, 2 grams of fat, 3 grams fiber, 4 grams protein and 14 grams sugar (3 1/2 tsp).
Fruit Pops
If you want a chilly treat but are on a tight calorie budget, go with popsicles, as they usually have less than 100 calories per serving. The best options are made with water, fruit juice and fruit purees and don’t have any added sugars.
Best Licks
“For a refreshing sweet treat, try Outshine Fruit Bars, because they’re just 70-80 calories and contain real fruit ingredients with no artificial sweeteners or colorings,” suggests registered dietitian Vicki Shanta Retelny, RDN, LDN.
And Outshine Fruit and Veggie Pops have at least 25 percent vegetables, and the single pops have just 35-50 calories, and the larger bars have 60 calories. They have no added sugars, and most flavors are an excellent source of vitamins A and C. Try Blueberry Medley with puree or juice from blueberries, beets, pears, apples and sweet potatoes!
Sorbet
Sorbet is a simple dessert made from water, sugar and usually fruit juice or whole fruit. It’s often rich in added sugars, which means it’s not always a calorie bargain compared to ice cream. In fact, many sorbets have 150 calories per half-cup serving, so it’s important to look at the calorie counts when choosing a sorbet. You can also make your own sorbets using summer’s sweet fruits, like mangoes and peaches.
Healthiest Licks
“As a sorbet aficionado, some of my store-bought favorites include Whole Fruit Raspberry Sorbet because it’s made with whole fruit and has 120 calories,” says Appetite for Health’s Katherine Brooking, MS, RD. “I also like Haagen-Dazs Zesty Lemon that also weighs in at 120 calories.” You can easily make your own with this recipe for Tropical Mango Sorbet that takes just 15 minutes (minus time to freeze)! The mangoes are naturally sweet so only 2 tbs of sugar is needed. Mangoes are also rich in vitamins A and C and fiber.
DIY Frozen Desserts
Many dietitians simply forgo the freezer case altogether and make their own incredibly refreshing chilled treats. It’s not complicated at all. Armed with nothing more than a blender or food processor and a few wholesome ingredients, you can make your own too.
Best Licks
Make a “Power Pop” by layering a variety of fruit and veggie juices or purees, thinned Greek yogurt and chia seeds (optional). To make, layer the ingredients in the pop makers and sprinkle chia seeds in some of the layers for more fiber. You can also use your overripe fresh fruit to make great frozen treats. For example, a Watermelon-Mint Slushie (there’s an adult version too!) from registered dietitian and Academy of Nutrition and Dietetics spokesperson Marisa Moore, MBA, RDN., can be made from watermelon that’s too ripe to enjoy as fresh.
Source: U.S. Department of Agriculture. Agricultural Statistics Service. Dairy Products 2012 Summary. April 2013. ISSN: 1057784X.
Photo Credits:
National Mango Board
The View from Great Island.com
HappyHourProjects.com
Marisa Moore
It all started with the search for a quick breakfast patty.
I needed a patty that my teenager could pop in the microwave in the morning before school. We are big on proteins for breakfast in our house; they make us feel full longer.
Perhaps you can find organic, delicious breakfast patties in your supermarket, but we couldn’t. So we decided to make them ourselves. And I, being the plan-in-advance, long-term-thinking, and slightly lazy mom that I am, decided to make a huge batch to freeze in the process.
Well, it worked. We made a ton, cooked them up, and froze them, and they’re now rapidly dwindling in the freezer–which is fine because school’s almost over.
These sausage patties are easy to make and even easier to eat. The only thing I haven’t been able to do is make them look flat and perfectly round and “pressed” like a commercial frozen one.
But these aren’t made by a machine–they’re made by gnarly mom hands.
Breakfast Sausage Patties from Scratch
Ingredients:
Directions:
For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com
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