I was filing some papers this morning and came across a recent ACNeilsen study that indicated Americans really do know how to manage their weight. Further, almost 82% of consumers surveyed acknowledged they are most responsible for their weight not food manufacturers or fast food restaurants.

This made me wonder if law has become the new medicine. Do influencers (and activists) really think they can regulate the public’s way to better health? It sure seems as if they’re trying.

When the Nutrition Labeling Education Act (NLEA) was established in 1990, it was done so to foster a healthy food environment, provide public guidance and education. Now, so many guidelines and regulations have been established that we’ve lost sight of the real problem: changing or modifying consumer behavior.

With attorneys interpreting science and translating their findings into policy, I tend to wonder if we’re leveraging the laws appropriately to facilitate consumer empowerment of their own well-being. I don’t think so. But we’ve sure done a great job of stirring controversy, making headlines and creating platforms for politicians.

Of course, I’d love to hear your thoughts on this issue.

Gluten has been in the news a lot, lately, and I’ve had many people ask me what it is.

Gluten is a protein that’s found in rye, wheat and barley. This protein is what makes bread chewy, allows bread to rise and also gives bread its absorbent quality (something very important to those of us who MUST dip their bread in olive oil or red sauce, and you know who you are).People who are allergic to gluten suffer from Celiac Disease, a genetic disorder that more commonly affects those of Northern European descent. For these individuals, gluten-free foods are a must and can be found in both grocery and health food stores.

What do chemistry, engineering, physics and food have in common? The answer is nanotechnology, a field of science that involves manipulating matter at the scale of atoms and molecules.

Now, don’t yawn (or panic), because nanotechnology is a very promising and exciting area of food science that you’ll be reading a lot more about. Why? Well, nanotechnology has the potential to:

• Help the food industry make healthier products
• Positively influence how foods affect our physiology
• Enhance flavor and texture
• Serve as detectors of food pathogens

While Mother Nature has long been involved with nanotechnology, only recently have scientists been able to modify matter on such a small scale, and this is great news when it comes to creating functional foods, in particular. Essentially, as the infusion of nutraceuticals (such as lutein, phytosterols, CoQ10 and lycopene) into food becomes more popular, delivery systems are needed.

For example, nano-drops of nutrients could enter the bloodstream more easily, perhaps increasing bioavailability of these nutrients;
nano-encapsulation might protect vulnerable molecules from breaking down in the GI tract, instead, providing controlled release, and
nano-fibers could served as a structural matrix for environmentally-friendly packaging.

Granted, this log oversimplifies quantum physics and nanotechnology, but their output will profoundly affect our everyday lives. Certainly, something worth knowing.

As for safety, since the FDA already reviews and regulates products that contain particles in the nanoscale range, no other special regulations exist; however, products of nanotechnology will most likely fall under the jurisdiction of certain FDA centers.

I’ve been traveling a lot lately. In just two days, I was in three time zones, and when I’m on the road, healthy eating is a challenge. So, I thought I’d share some mobile nutrition tips with you to help make your travels a bit more pleasant and a whole lot healthier.

• Sandwich bags: These are your best friends. When I pack my liquids and gels in a one quart bag, I simultaneously pack my snacks and vitamins. So, if you open my carry on, you’ll see three or four small sandwich bags filled with:
• Dried apricots, raisins, cranberries, and
  apple rings
• Low-fat granola
• Almonds
• Vitamins and Supplements

This might sound slightly fanatical, but doing this consistently helps form a healthy habit. We never had to pack liquids in baggies, right? Now, we don’t have a choice; we just do it automatically. Same principle applies to your snack packs.

• The mini-bar: This is the enemy. To avoid temptation, leave the mini-bar key at the front desk or ask housekeeping to remove any sweets or snacks that aren’t tied down. They’ll be happy to clean out your room prior to check-in.

• The gym: Plan ahead and toss sneakers, shorts, and a t-shirt into your bag. When you unpack your clothes you’ll have a gentle reminder to seek out the fitness center and work out. Even 20 minutes a day while on the road is beneficial. And working out doesn’t necessarily mean running on a treadmill. Explore the city you’re in with a brisk walk or run, see the sights, get some air, and do something good for your mind and body.

• Water: Water makes up nearly 60% of your body, so it’s critical (especial 

You’ve probably heard a lot about a tool called body mass index, or BMI. The BMI offers a quick way for assessing your weight relative to your height. While somewhat controversial, in terms of accuracy, you might be curious to find out what your BMI is. The easiest way to calculate your BMI is to use an online calculator; the one provided on the National Institutes of Health website is simple to use. Once you determine your BMI, below indicates your weight classification.

• Underweight = <18.5

• Normal weight = 18.5-24.9

• Overweight = 25-29.9

• Obesity = BMI of 30 or greater

Another tool to assess your body type is to determine your waist-to-hip ratio. The closer your waist measurement is to the width of your hips, the greater your health risk.

Tremendous efforts are being made to promote biodiesel, amid concerns about the escalating cost of oil and our reliance on the Middle East for supplies; however, the rush to convert food crops (i.e., sugar cane, corn) into transport fuel may drive up food costs and, ultimately, create supply shortages.

Now, I’m a fan of biofuel. And I do what I can to help the environment (i.e., recycle, donate time & money to conservancies, temper electric use whenever possible, support sustainability and otherwise think and buy green). That said, while initial measures to produce bio fuel might help us save at the pump, they might force us to pay dearly at the grocery store.

The price of rapeseed, for example, an important ingredient in margarine, has increased 30% this year alone. What’s more of a concern is the impact this might have on public health. Research shows for every 1% rise in the price of margarine, there’s a 1% fall in consumption, meaning, people switch to butter and animal fat, thus increasing risk of cardiovascular disease.

From my perspective, I’d love to see researchers explore next generation bio fuel sources including wood chips and straw, since these products would have a lesser affect on food prices and public health.

Yesterday, the Journal of the American Medical Association published a study that indicated the Atkins diet leads to more effective weight loss. Of course, this made major news, but the sweeping headlines were not in the public’s best interest. Why? Here’s a snapshot of the study’s flaws:

• The study was conducted for only 12 months, a timeframe that’s not long enough to determine a diet’s effectiveness (Experts feel that at least two year’s of weight stability is needed to claim success, or permanent weight loss)
• The results suggest that subjects on the Atkins diet reached a plateau after six months and then had the fastest rate of weight gain in comparison with other diets
• The study subjects all had relatively healthy cholesterol levels, blood pressure and blood glucose, so the slight improvements in these values weren’t groundbreaking

While the study suggests the Atkins diet leads to more effective weight loss, I interpret this to be fast weight loss that’s not permanent. Further, weight is not the sole indicator of health but an element of overall wellness.

Clearly, headlines capture attention and sell newspapers, but demonizing an entire food group (carbohydrates) isn’t going to help educate a population that’s really in need of credible advice and sound counsel.

It’s amazing how many times I get asked what I eat, so I thought I’d share with you a sample day’s intake. And yes, I practice what I preach!

7:00 AM: Breakfast/Home
2 cups cooked oatmeal with brown sugar, dark raisins, maple syrup
1 banana
1 cup white tea
1 multi-vitamin

10:30 AM: Snack/Office
1 cup low-fat vanilla yogurt
1 apple
16-oz water

2:00 PM: Lunch/Office
Sandwich:
6-inch multi-grain loaf
Mozzarella, sliced
Tomatoes, sliced
Arugula
Olive oil/vinegar dressing
1 Bosc pear
25 Almonds
16-oz water

6:30 PM: Cocktails/After Work
2 glasses red wine
8-oz water

8:30 PM: Dinner/Restaurant
1 glass red wine
8-oz water
1 small olive loaf roll dipped in olive oil
Baby green salad with oil and vinegar dressing
Whole, grilled Branzino (Italian sea bass)
Garlic mashed potatoes
French beans
1 decaf cappuccino with skim milk

Periodically, I’ll have credible experts log entries on the Voice of Reason to broaden the appeal of topics covered and engage in more two-way dialog. So, for those interested in cooking and travel, this post is for you, from my peer, Jeannie Houchins, M.A., R.D. Enjoy!

When I was a kid, I used to love going to this pizza place that had a wonderful, arcane pipe organ where the organist took requests and you could see all the pipes in action from behind the glass. It was dark, but the communal tables had just enough light where you could share soda pop from pitchers and eat gourmet pizza shuttled from the hot brick oven. My family always had a good time despite the long drive to and from the restaurant - but it was worth every memory.

Most people just venture to a neighboring suburb for a meal out, but more and more people are taking an interest in food and the world around them by taking a culinary or food vacation.

This type of vacation may conjure up exotic, far away locales like Italy, India, or even Morocco but you’d be surprised by the number of tours which are easily accessible Stateside.

Recently, a survey released by Gourmet and the International Culinary Tourism Association showed that California, Florida, and New York are the top three states for food tourism, while California, New York, and Missouri were the most popular for wine travel. While you still might think these trips are decadent, in fact, they’re as diverse or economical as your taste and budget.

For example there are chocolate tours in historic Boston and artisanal cheese exploration in Wisconsin. Chocolate and cheese not your fancy? Not to worry. Perhaps you crave the more exotic? How about a cooking class in San Francisco’s Chinatown? The options are only limited by your palate.

As I reflect on all of my eating experiences, I certainly enjoy local eateries, but I find myself drawn to finding that pipe organ once again.