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  Food and Thought Newsletter - March 2025

  The Skinny On Fried Foods ?
  In recent years we’ve been hearing that fried foods are bad for our health and that they have been linked to chronic physical and emotional health problems. Yet many of us don’t understand why this is. Increasingly, research is discovering more about the complex connection between fried foods and chronic diseases, like high cholesterol, cardiovascular disease, and anxiety. Read on for more information about fried foods and how they should be consumed if they are a part of your diet.

  Fried Foods and Chronic Disease.
  As many as 1 in 3 Americans eats fast food at least once a day, and most of those fast food meals include fried foods. Fried foods have long been linked to health problems, but research now shows eating fried food daily could lead to an early death, in some cases increasing the risk of death by 13%. Heart problems, obesity, type 2 diabetes and even mental health problems like depression, anxiety and cogni-tive decline have been linked to diets rich in highly pro-cessed and fried foods. But why, exactly, frying foods is bad for us, is not a simple matter.
  All frying is not the same, and there are several things to consider, including the type of oil used, the time and tem-perature of the cooking process and the food item itself that is being fried. Frying foods at home, where you may have more control over these factors, may be a better option. If cooking with oil, try pan frying, or even sautéing instead of deep frying. Be sure to use oils that can safely withstand the high temperatures necessary for frying (between 350—400 degrees Fahrenheit), like peanut or sunflower oils.

  Oils: What to Eat and What to Avoid
  Some types of oils which are commonly used to fry foods contain “bad fats” (saturated and trans) which are known to contribute to poor health outcomes. But there are healthier choices when cooking with oil - whether or not you are frying with them! Some oils contain healthy fats, (monounsaturated and polyunsaturated) —which our bodies and brains need to function properly.
  When shopping for healthy oils, choose those with less than 4 grams of saturated fat per tablespoon, and avoid partially hydrogenated oils or trans fats. Refer to the lists below for more guidance.

  Healthier Fats and Oils

  Choosing fats and oils with less saturated fat leads to a healthier heart. Eating less saturated fat can help prevent heart disease.

  Choose MORE often
  Foods lower in saturated fat
  • Canola oil
  • Safflower oil
  • Sunflower oil
  • Corn oil
  • Olive oil
  • Sesame oil
  • Peanut oil
  • Soft tub margarine
  (Light is a better choice)

  Choose LESS often
  Foods higher in saturated fat
  • Coconut oil
  • Butter
  • Beef fat
  • Palm oil
  • Pork fat (lard)
  • Chicken fat
  • Solid shortening
  • Cottonseed oil
  • Fatback
  • Bacon grease

  For more heart-healthy cooking tips and recipes, visit healthyeating.nhlbi.nih.gov.

  Sources for this month’s newsletter: have been taken from https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/healthy-cooking-oils;
  https://blogs.bcm.edu/2023/04/25/the-truth-about-fried-food/; https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-minute-why-eating-too-many
  -fried-foods-could-lead-to-early-death/; https://www.nhlbi.nih.gov/resources/healthier-fats-and-oils-fact-sheet

  The Food and Thought Program works to promote awareness and provide short term counselling around the important link between nutrition and emotional health. For more information or for a referral to the program, please contact the Food and Thought Program

  This work is supported by the Beverly and Addison Gilbert Hospital Community Benefits Community Grant Program and the Essex County Community Foundation Behavioral Health Partnership Grant.

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  Food and Thought Newsletter - April 2024

  Why We Crave Certain Foods: Understanding What Drives Snacking
  Cravings are frequent, specific, intense desires to eat a particular type of food. Cravings often involve ultra-processed, salty, sweet, or crunchy snacks. According to Erin Morse, chief clinical dietitian at UCLA Health, cravings are not about hunger. She explains, “Hunger is the need for food for fuel, for nutrition, for all the good things that our bodies and our brains need." In contrast, with cravings, "Our bodies are telling us that we want something to eat."
  People might experience food cravings seemingly out of nowhere, or they may be related to seeing, smelling, or hearing about a specific food. For example, seeing an advertisement for French fries could trigger a craving for them. But because cravings are about what we want to eat and not what our bodies need to eat to function optimally, we are at risk of eating too many calories and becoming under-nourished. This is because unhealthy food items that we may come to crave often have little or no nutritive value. So why do we crave them? Continue reading to find out more about the causes of food cravings and for some tips on how to reduce them.

  Common Triggers for Cravings:
  The brain regions responsible for memory, pleasure and reward play a role in cravings, as do hormonal fluctuations, emotions, and even hunger (though they are not the same as hunger). Seeing an advertisement for particular food items, stress or “comfort eating”, menstruation or pregnancy, and even waiting too long between or skipping meals can all trigger cravings. Additional triggers may include:
  1. External cues, like watching a favorite TV show that you have a habit of watching while eating ice cream. You'll be-come conditioned to reach for that bowl of ice cream when you watch an episode,
  2. Internal cues, such as sadness, can prompt people to crave certain foods too.
  3. Deprivation. If you're restricting food or dieting, you may find yourself craving certain foods by the end of the day. .
  4. Poor sleep. "Studies show that lack of sleep can increase appetite and increase cravings," .
  5. Social environment. Think of the workplace vending ma-chine or your partner who is constantly baking treats. "They're seeing it all the time; they want it all the time,"
  Sources for this newsletter: https://www.medicalnewstoday.com/articles/318441#replacing-cravings https://www.medicalnewstoday.com/articles/318441#replacing-cravings

  Tips For Reducing Food Cravings
  1. Being dehydrated can make you feel hungry or increase food cravings.
  2. Get enough sleep. Not getting enough sleep (at least 7 hours) can contribute to increased hunger and cravings.
  3. Eat enough protein. It will help you feel satisfied longer and reduce craving.
  4. Snack smart.
  5. Remove triggers.

  Healthy Snack Ideas for Every Kind of Food Craving
  1. Instead of chips, try 1/4 cup of lightly salted nuts.
  2. Instead of milk chocolate, choose antioxidant-rich dark chocolate with 70% cocoa or more.
  3. Instead of pastries or can-dies, switch to fresh or dried fruit.
  4. Instead of soda, try seltzer water with a squeeze of fruit juice or a slice of fresh orange, lemon, lime or sprig of mint.
  5. Instead of full-fat cheese, switch to low-fat cheese. And remember, always in moderation.

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  Food and Thought Newsletter - January 2025

  Start the New Year With New (Healthy) Eating Habits!
  For many the new year marks a time of new beginnings, for looking ahead toward goals we want to achieve. One common goal is to eat healthier foods. Sometimes this is to lose weight, and sometimes it’s to get medical conditions like heart health or diabetes - under better control. Whatever the reason, there’s no time like the present to make healthier eating habits a part of all of our routines!

  What Is Healthy Eating?
  The term “healthy eating” is brought up a lot in the culture--at medical appointments, on morning talk shows, on social media, and in magazines. Even in this monthly newsletter! But what does it really mean? By definition, healthy eating is a pattern of behavior in which we are consistently choosing foods and beverages that provide our bodies with the nutrients they need to function properly. Many of the foods we eat have insufficient - or in some cases very little, if any - nutritional value! Foods that are a part of a healthy eating pattern include fresh fruits and vegetables, whole grains, lean proteins like chicken and fish, low-fat or fat-free dairy, lactose-free milk, or fortified soy beverages and foods that are low in saturated fats and added sugar. Adding more of these foods to your diet will help establish a healthier eating pattern.

  Serving Size Matters!
  Eating healthy isn’t just about the types of foods we eat, but about the amounts of them. Serving size does matter! Yet many of us don’t know what a recommended serving size is. If you are unsure, there are simple ways to find out.
  1. If the food you are eating comes in a package (box, bag, can, jar) there will be a nutrition label that gives you that (as well as other) helpful information!
  2. If the food you are eating is fresh (ie., not in a package), this information is available online. Be sure to check a reputable site, such as nutrition.gov or nutritionvalue.org.

  Sources for this month’s newsletter: have been taken from an online search engine that used AI generated data. All figures are approximations and may vary by brand, portion size, etc… https://www.heart.org/en/healthy-living/ https://www.chnnyc.org/portion-versus-serving-size/

  The Food and Thought Program works to promote awareness and provide short term counselling around the important link between.
  nutrition and emotional health. For more information or for a referral to the program, please contact the Food and Thought Program.

  This work is supported by the Beverly and Addison Gilbert Hospital Community Benefits Community Grant Program and Mass General Brigham.

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  Food and Thought Newsletter - February 2025

  Carbs: What Are They, and Should You Eat Them?
  Carbs, or Carbohydrates are one of the three important macronutrients that our bodies need to function properly (the other two are protein and fat). One of the primary purposes of carbohydrates in our diet is to provide fuel for our bodies and our brains. Though there is a lot of information floating around about carbs, keep in mind that not all carbs are created equal. There are many different types of carbohydrate-containing foods and they can vary in their health effects. The main types of dietary carbohydrates are sugars, starches, and fiber.

  Simple vs Complex Carbs: Which Is Better? .
  Carbs are sometimes referred to as “simple” versus “complex” or “whole” versus “refined.” Whole carbs are minimally processed and contain the fiber found naturally in the food, while refined carbs have been processed more and have had the natural fiber removed or changed. This is an important distinction because fiber is critical for optimal health. It helps maintain a healthy digestive system by promoting regular bowel movements, preventing constipation, and facilitating the smooth movement of waste through the body. Additionally, a high-fiber diet can contribute to overall health by potentially lowering cholesterol levels, managing blood sugar, and reducing the risk of certain diseases like heart disease and colon cancer. So, complex or whole carbohydrates are known to be health-promoting.
  On the other hand, simple or refined carbohydrates have been known to be disease-promoting and have been linked to health conditions like obesity and type 2 diabetes. Refined carbohydrates tend to cause spikes in blood sugar levels, which can lead to a subsequent crash that can trigger hunger and lead to food cravings. Additionally, they’re usually lacking in many essential nutrients. In other words, they’re “empty” calories, leaving your body craving more of what it needs, but never getting it! Simple or refined carbohydrates should be minimized or eliminated from your diet whenever possible.

  What About Potatoes?
  It’s true that potatoes are high in carbohydrates, which can lead to spikes in blood sugars. However they are also a healthy source of energy, containing a plethora of micronutrients our bodies need. They're a good source of vitamins, minerals and fiber. As a bonus, potatoes are low in calories, contain no fat or cholesterol, and are sodium-free. They're high in vitamin C and potassium and are a good source of vitamin B6. A medium potato, about 5.5 ounces, contains only 145 calories. BUT...how potatoes are prepared and what they are served with matters! Avoid frying them or adding lots of cream and butter. Serve them with a source of lean protein, like chicken or fish, and a green vegetable.

  Sources for this month’s newsletter: have been taken from https://www.healthline.com/nutrition/good-carbs-bad-carbs; https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/its-ok-to-say-yes-to-potatoes; https://vectormine.b-cdn.net/wp-content/uploads/Good_Carbs_vs_Bad_Carbs_outline.jpg

  The Food and Thought Program works to promote awareness and provide short term counselling around the important link between. nutrition and emotional health. For more information or for a referral to the program, please contact the Food and Thought Program

  This work is supported by the Beverly and Addison Gilbert Hospital Community Benefits Community Grant Program and the Essex County Community Foundation Behavioral Health Partnership Grant.

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  Food and Thought newsletter - September 2023

  Feeling tired? Low energy? Unmotivated? It could be your diet! 

  There are a lot of things that can cause fatigue; a poor night’s sleep or not enough sleep, stress, even some health conditions. But what we eat also plays an important role in our energy level - in both positive and negative ways. Because the body is fueled by the foods that we eat it is important to feed it the best foods possible, and to avoid those that leave us feeling sluggish, tired and unable to concentrate. Focus on whole foods and avoid processed foods whenever possible. Below is a list of some of the best—and worst—foods for optimum cognitive health.
   

  What are Processed Foods and How Do They Effect Emotional Health?
  Most food needs some degree of processing, and not all processed foods are bad for the body. However, chemically processed foods, also called ultra-processed foods, tend to be high in sugar, artificial ingredients, re-fined carbohydrates, and trans fats. Because of this, they are a major contributor to obesity and illness around the world, and are increasingly being linked to impaired brain health, including mood disorders and cognitive decline.
  In recent decades, ultra-processed food intake has in-creased dramatically worldwide. These foods now ac-count for 25-60% of a person’s daily caloric intake throughout much of the world.
  These ultra-processed foods are sometimes called “cosmetic” foods, as compared with whole foods. Some examples of ultra-processed foods include:: frozen or ready meals, baked goods—including pizza, cakes, and pastries, packaged breads, processed cheese products, breakfast cereals, crackers and chips, candy and ice cream, instant noodles and soups, reconstituted meats, such as sausages, nuggets, fish fingers, processed ham, sodas and other sweetened drinks.
   

  Foods to Eat More Of

  • Avocado
  • Kidney beans
  • Almonds
  • Banana
  • Spinach
  • Dates
  • Brown rice
     

  Foods to Avoid

  • Artificially sweetened foods and beverages
  • White bread
  • Baked goods
  • High caffeine drinks
  • Processed and/or cured meats (such as sausage, bacon and salami)
     

  Rule of Thumb — Read your labels. The fewer ingredients the better! If there is an ingredient listed that your grandmother would not recognize, AVOID THAT FOOD!
   

  Change can be difficult. Start by adding a few healthier food choices to your daily and weekly meal plans. Then slowly add more as you begin to remove some of the less healthy choices. And be patient with yourself. Change takes time. But your body—and your brain—will thank you for it

  This work is supported by the Beverly and Addison Gilbert Hospital Community Benefits Community Grant Program and the Essex County Community Foundation Behavioral Health Partnership Grant.

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  Food and Thought Newsletter - March 2024

  The Food-Feeling Connection: Emotional Eating and Your Health

  The challenges of daily life can, at times, leave us all feeling tired, stressed and overwhelmed. In response to some of these emotions, you may find yourself seeking comfort in food. This manner of coping with difficult emotions is called Emotional Eating. Because this type of eating is not the result of hunger, it is common to eat a lot more calories than our bodies need or will use, and we often gravitate towards food that are high in fat, sugar and salt. While these types of foods may be more appealing when you are feeling stress, are in a bad mood, or feel bad about yourself, the satisfaction they provide is short-lived. In fact, these types of high fat, high sugar foods may leave you feeling worse than before, and can have negative and long-lasting effects on your physical and emotional health and well-being.

  Recognizing Emotional Eating

  Everyone has bad days, but not everyone uses food to get through them. Some behaviors and thought patterns can increase your chance of becoming an emotional eater. Some risk factors include:
  • Difficulty managing your emotions.
  • Poor body image; being unhappy with your body.
  • Dieting and/or feeling deprived of foods.
  Emotional eating often becomes a habit. If you use food to self-sooth difficult emotions, you will be more likely to crave the same (unhealthy) foods the next time you are feeling bad. This happens be-cause when you eat foods you enjoy, you stimulate the feel-good centers in your brain, triggering you to eat even more. This makes it more diffi-cult to resist the temptation of unhealthy choices in the future, thus setting up a pattern of unhealthy eating.
  Sources: https://www.mountsinai.org/health-library/special-topic/break-the-bonds-of-emotional-eating: https://health.clevelandclinic.org/heres-the-deal-with-your-junk-food-cravings

  Breaking the Pattern of Emotional Eating

  Emotional eating is a learned behavior that can be unlearned through awareness and attention to your stress management habits. The first step in stopping the pattern of emotional eating is to recognize when it is happening. With this awareness you can take steps to make different choices when the urge to emotional eat appears.
  1. Do something else when the urge appears; take a walk, call a friend, engage in an activity you enjoy or are good at.
  2. Know your strengths; take note of your suc-cesses and things you are good at.
  3. Plan ahead; Do not go hungry. When you are both hungry and stressed, pizza and other fast foods become much more tempting.
  4. Make comfort food healthier. Prepare your favorite dishes with fewer calories.

  Are you an Emotional Eater?

  • Do you eat when you feel angry, depressed, hurt, or otherwise upset?
  • Do you eat in response to certain people or situations?
  • Do certain places or times of day trigger food cravings?
  If you answered yes to any of these questions, you may have a tendency toward emotional eating. Speak with your health professional about additional ways to manage this behavior.

  The Food and Thought Program works to promote awareness and provide short term counselling around the important link between. nutrition and emotional health. For more information or for a referral to the program, please contact the Food and Thought Program at 781-599-0110.

  This work is supported by the Beverly and Addison Gilbert Hospital Community Benefits Community Grant Program and the Essex County Community Foundation Behavioral Health Partnership Grant.