Food trendspotting 2009
With the global economy in recession mode, not a few have turned “recessionistas.” People will simplify, simplify, simplify. Chicago Tribune’s Janet Helm calls it “recession-proof eating,” with “comfort food, nostalgic brands, and at-home cooking back in style, and a continued focus on value, especially the concept of maximizing nutrition on a budget.”
Trends editor Diane Toops shares this food for thought: “Faced with fast-paced modern life, consumers will continue to seek convenience and simplicity. As people take control of their everyday lives, they will also demand that companies communicate with them honestly and openly. From understandable ingredients to clear company practices, consumers want complete transparency when it comes to the products they buy.”
Surely, with the doddering economy, countless food scares (think melamine and formalin, for instance) and food safety issues, consumers are dying (no pun intended) to know more about the products they buy — where they come from and how they were made.
And in these uncertain times that try men’s souls, to paraphrase Thomas Paine, people will be looking for something to help them de-stress. Yes, the stress is on de-stressing. In the US, for instance, new foods and beverages, spiked with calming ingredients, are on the market to help people de-stress. But if these stress reducers don’t help, there are the snooze inducers to help you sleep (and perchance to dream). Some 30 foods and beverages were launched last year as natural sleep remedies in the US, like a hot cocoa drink and a chocolate “pillow” with melatonin.
More, expect foods and beverages that target specific parts of the body, like fiber-rich foods that help digestion, lower cholesterol or curb the appetite.
Eating green will go from niche to mainstream as more consumers embrace the concept of sustainability.
Wanna know more? Hawaii-based nutritionist Dr. Angel Respicio Jr. chews the fat with The Philippine STAR in this interview:
Philippine STAR: With a lot of people taking charge of their health and becoming conscious of what they put in their mouths and into their bodies, what do you see as the food trends in 2009? What’s hot and what’s not?
Dr. Angel Respicio Jr.: Trans fats are on the way out. As a matter of fact, in July 2008, Hollywood star-turned-governor Arnold Schwarzenegger signed a bill making California the first state to adopt a law prohibiting restaurants from using artery-clogging trans fats in preparing their food. The bill, which will take effect on Jan. 1, 2010, will ban restaurants and other retail food establishments from using oil, margarine, and shortening containing trans fats. In a statement, Schwarzenegger noted that consuming trans fat is linked to coronary heart disease. Tiburon, California was the first city to ban it. New York City, Philadelphia, Seattle, and Montgomery County, Md., have ordinances banning trans fats. California and Oregon already had laws banning trans fats in meals served in school. Europe, however, was ahead as usual than the US in protecting their consumers. Did you know that the Hong Kong branch of Krispy Kreme ceased operations amid rumors that its donuts’ trans fat levels were not within acceptable limits compared to non-Asian branches?
There are now more and more products that claim to be trans fat-free. Who is telling the truth?
Nobody. Beware consumers: 0 (zero) trans fat on the nutrition label is not actually zero. Manufacturers are allowed to put zero if the trans fat level is less than 500 mg. per serving. Are we being fooled? According to Dr. Meir Stampfer of Harvard, 4,000 mg. (< than a tsp.) trans fat will skyrocket your heart disease risk by 93 percent! A popular doughnut has that much per piece — well, almost.
Does the food pyramid that we learned in school still hold? Or is there now a healthier pyramid?
The food pyramid was designed to promote some products of strong lobbyists like the soybean and vegetable oil industry, if we have to believe those against it. The committee does not include critics who are independent-minded, hence their recommendations are biased. A new food pyramid is coming out in 2010, but you know better. As lipid expert Dr. Mary Enig pointed out, a healthy body needs 25 to 30-percent fat. That translates to 450-500 fat calories daily, which is the equivalent of four tablespoons or four thumb-size fat. The ADA warns, however, that seven percent should be saturated. It used to be 10 percent, but the so-called experts settled to lower it amid concerns about the unfounded association between saturated fat consumption and cholesterol buildup. It turned out, as confirmed by the Framingham Heart Study, that the more saturated fat and cholesterol one ate in this part of Massachusetts, the healthier and leaner they were. Thanks to their statistician Tavia Gordon who analyzed the data and refuted previous conclusions to the contrary.
By the way, 10 slices of bacon have only 315 fat calories, of which seven percent is saturated (112 calories). Protein is the size of one hand, from the wrist to the five fingertips. If you prefer munggo or any beans, take two to three cups daily. The equivalent is 20 shrimps the size of your small finger, or 10 egg whites plus two whole eggs. Carbohydrate would be 50-60 percent or four to six cups rice or their equivalent. A cup of rice has 200 calories, just like a fist-size pan de sal or kamote, two slices of American bread, two medium corn on the cob and less than a half cup of ice cream. Add to that, fruits and vegetables, and you don’t have to worry about figuring out which edition of the pyramid is right for you
There’s ebola in pigs, mad cow in cattle, bird flu in powl; there’s mercury in fish, pesticides in vegetables, formalin in some processed foods. So, what’s safe to eat now, Doc?
It is important to know that fishes over five feet in length usually have toxic mercury levels. Smaller fishes like sardines or galunggong from clean waters are good choices. If in cans or bottles, choose the ones in natural oil or olive oil. I shun consuming products raised with feeds especially if I’m not sure where the ingredients came from. This includes farm-raised salmon. In the provinces, I learned cows usually graze in the fields and free-range chickens are aplenty so they should be safe. Our munggo and black beans are good protein substitutes, but since they don’t provide all the essential amino acids (protein building blocks) you have to consume eggs also. Malunggay is a very healthy vegetable, usually pesticide-free and very easy to grow, so what are you waiting for? Canned foods are for emergency purposes only as too much nitrite is a concern.
Because eating out is now a way of life for most urbanites, how do we eat healthy in a restaurant?
Good thing you asked. Imagine it is 1959 and commercial vegetable oils were not yet available. The foods eaten then were traditionally adobo, kare-kare, higado, embotido, dinuguan, afritada, lechon, ginataang gulay, etc. They suddenly became unpopular beginning 1960 when we learned how to deep-fry almost everything with the cheaper alternative vegetable oil (cottonseed oil, corn oil, etc.) unless you were using lard or the healthy Baguio oil (labeled vegetable oil but is actually coconut oil). Eating out should be easy as you can savor back food prepared the traditional way. If you are not on a budget, get steak, barbecue or grilled food. The added benefits of consuming meat products prepared with their own oil are: Your good HDL-cholesterol will go up as well as the non-stroke-forming big and fluffy LDL-cholesterol, contrary to popular beliefs.
Some fast-food chains in the US are becoming more and more health-conscious by eliminating trans fats from their food and introducing healthy fare. Do you see that trend continuing this year? And do you see our own fast-food chains following suit?
The Department of Health or any politician who wants to protect his constituents should initiate it just like what Governor Arnold Schwarzenegger did. I have in mind Manila Mayor Alfredo Lim who, to me, has the zeal and passion to effect meaningful change. If there is a will, there is a way. Meanwhile, in the absence of legislation against trans fats in the Philippines, the mass media can do its share, for now.
We’re also thirsty for more information about the water that we drink. We heard that in Canada, bottled water is slowly being phased out because of environmental concerns. The Canadian government would like everyone to go back to drinking water from the tap. How safe is tap water vis-a-vis bottled water?
In the USA, the Board of Water Supply assures consumers that tap water is safe to drink. Sally Fallon in her book, Nourishing Traditions asks her readers: “Should you drink purified, bottled or tap, hard or soft water?” The evidence points to hard water, which is water rich in mineral ions, as being of great value in promoting overall health. Fallon warns on fluoridated water and advises us to avoid it at all costs.
So, what is the solution? There is no perfect source of water for most of us, but the best solution seems to be tap water that has been treated with a filter. A filter certified by NSF International (800 NSF-MARK) is recommended by the Natural Resources Defense Council. These filters designate which contaminants they remove, and you can look for one that removes any contaminants of special concern such as cryptosporidium.
In keeping with the lean times, what do you see as being the hottest diet today? Will South Beach still be “to diet for”?
An ideal diet is one that is easy on the budget, enjoyable, and provides a balance of nutrients and calories from carbohydrates, fat, and protein as I have outlined above. If the diet you are into satisfies all of the above, you are on the right track.
We live in such stressful times, is there a magic bullet to counter stress?
Oh yes. I live by these principles which make life less stressful. First, live within your means. Second, never compare yourself to anybody but rather strive to do your best in anything you do. Third, if you are blessed, don’t flaunt it. Share your blessings instead without expecting anything in return. That’s hard to do, only a few can do this. I hope I’m wrong. Fourth, enough sleep is important, it is free yet some don’t avail themselves of it while others abuse it. Fifth, money is important to sustain our food needs, but keep in mind that there are less expensive but more nutritious alternatives. Sixth, real wealth is your friends and your health. Seventh, the best way to nurture relationships is time. Eighth, learn to forgive, it makes life more meaningful. Lastly, you must recognize a Supreme Being more superior than you are.
Could you give us tips on how to live healthy in 2009?
Avoid the stroke-inducing trans fats like margarine, partially hydrogenated oil, and vegetable shortening. Refrain from consuming food prepared with commercial vegetable oils (corn oil, soybean oil, canola oil). Close encounters with artificial flavors, colors, and sweeteners should not be encouraged. Highly processed foods likewise burden the body. So what else is left to safely eat? For the financially challenged, don’t panic, we have malunggay, ginataang gulay, galunggong, adobo, sardinas, eggs, and munggo, to name a few. For those who have unlimited budget for food, be careful because your money might lead you six feet under the ground.
* * *
We’d love to hear from you. E-mail us at ching_alano@yahoo.com.
