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Lowering Your Carb Intake for Better Health

Posted by on Sep 7, 2014

A good primer article from the New York Times to support reducing carbs, especially refined ones. I have posted this on FaceBook, sorry if you’ve seen it multiple times. Too important to ignore!

A Call for a Low-Carb Diet That Embraces Fat

 

 

 

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Before you put that in your mouth…

Posted by on Feb 1, 2011

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I have moved these from my “News” column but didn’t want them to go away altogether. Will add more as I find new articles addressing these vital issues.

Two great articles on eggs and chicken- don’t you wonder what all those labels REALLY mean! And which came first?? Thank you, son Sam, for passing these on to me.

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Egg Marketing Labels

What Chicken Labels Really Mean

 

 

 

 

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A Food Manifesto for the Future
By MARK BITTMAN
Mark Bittman on food and all things related.

For decades, Americans believed that we had the world’s healthiest and safest diet. We worried little about this diet’s effect on the environment or on the lives of the animals (or even the workers) it relies upon. Nor did we worry about its ability to endure — that is, its sustainability.

That didn’t mean all was well. And we’ve come to recognize that our diet is unhealthful and unsafe. Many food production workers labor in difficult, even deplorable, conditions, and animals are produced as if they were widgets. It would be hard to devise a more wasteful, damaging, unsustainable system.

Here are some ideas — frequently discussed, but sadly not yet implemented — that would make the growing, preparation and consumption of food healthier, saner, more productive, less damaging and more enduring.
http://opinionator.blogs.nytimes.com/2011/02/08/is-eat-real-food-unthinkable/

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HARD TRAINING, GOOD FOOD

Posted by on Jan 12, 2011

shapeimage_1Here is what I like about this story: Joe decided to start exercising. He wanted to see if his body still had “game”. It did- and not only could he log some major miles, training for the NYC Marathon, but he loved the time he spent training!

In turn, that led him pay more attention to his eating habits. Now this is a man who understands and creates world-class food from fresh ingredients. Did he stop eating great cuisine? No, he JUST ATE LESS. He still enjoys the pleasures of fine dining and good wine. He enjoys family meals and the social aspects of eating.

But exercise led him to a healthier approach to food. This is why I am more concerned initially with getting you moving and enjoying how you can feel more energetic, joyful, strong and confident. If you receive this gift from your body, you are more likely to treat it well through good nutrition, rest and balanced workouts. Then I can help you make knowledgeable choices.

http://video.nytimes.com/video/2008/10/27/sports/1194827547813/passion-for-food-as-fuel.html

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Passion for Food as Fuel – Video Library – The New York Times
video.nytimes.com
Restaurant owner Joe Bastianich resisted his trade’s finest food and wine (well, some of it) to train for the 2008 New York City marathon.

 

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Joe Bastianich’s healthy white bean stew
today.msnbc.msn.com

Whether you’re running a marathon or a mile, you need the right food to stay energized. Joe Bastianich, a chef, restaurateur, winemaker and marathoner, has the perfect dish: White bean stew with Swiss chard and tomatoes. Not only is this meal nutritious and flavorful, it’s also easy to make.

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