Skating Uphill - April 2018

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Great question! Are you ready for Q&A from readers
about new trends and findings in the world of nutrition and health?
– The Uphill Skater –

I love to get questions from Pink readers. Before I answer questions, I spend a lot of time and care looking in to findings and new thinking coming out of the world of what I like to call “life health” research. I look at life health as the entire package that is the totality of each one of us, so broad questions are my favorites because answers so frequently interweave.

Here are some of the things readers have been asking/talking about lately:
First, there is a new idea about weight loss. I found some interesting information in the March 2018 issue of Better Homes and Gardens. The article stated the new best practices for weighing-in is once a week on the same day each week and same time, too. Weighing everyday is too volatile, and the old thinking of “I never weigh. I just go by how my clothes feel” is a sure way to get out of control before you know it. A few pounds may not show in your elastic waistband yoga pants or baggy Tee. Weighing weekly allows for necessary adjustments. If you gain two or three pounds for the week, go ahead and get them off. The weekly weigh in is a barometer that will keep you from incessant weight gain. In addition, the article discussed positive food thoughts, which are far better than negative ones. In other words, don’t think of what you can’t eat, or dwell on unsatisfied cravings. Instead, eat all you want of good things, and a full tummy will more than likely not still crave that cookie. I like that. I am a positive person, and things like this work for me.

Another frequent question, especially on my blog, is about new food trends. What is up with something different to eat? Well, the new thing yet again is salads. I can’t believe things people are putting in salads and mixing with greens. It used to be chicken, then beef, then shredded pork and salmon, shrimp, mahi and on and on. Now, try some seriously mixed greens, including sprouts and dandylion greens. Add shredded beets, roasted Brussels sprouts and dried apricots and you are getting close. Now think about designer olives and orange slices combined with slivered almonds. Add a little quinoa or ancient grains for good measure. If you think this sounds trendy, just wait until I start on the dressings! Look online for unusual combinations, which suits your tastes and go from there. Oh, did I mention cornmeal croutons?

I watch television just like everyone else, and I see the commercials for rapid weight loss. I admit rapid weight loss is appealing, but also contrary to new science. That 13-pound loss the first month may work and even more weight can be lost through these plans, here are two things you probably already know: First, these plans are not cheap, and second, it may not last. Regained any weight lately? I have, and it isn’t pretty. A growing body of new research is suggesting, once again, that very slow weight loss is far more simple, lasting and healthy. Changing as few as 10 calories a day for every pound you want to lose works long term and on an ongoing basis. So, if your goal is to lose 20 pounds, decrease your daily intake by 200 calories. The easy part is when you lose that 20, you start fresh with 10, 20 or however many more you need to lose. This means never experiencing huge calorie cuts, which usually leads to excessive hunger and binging. Dividing your goals into sections is easier psychologically, too.

Finally, I am asked frequently for recipies. There are tons on my blog ( and there are some great apps out there for all kinds of recipe ideas, as well. Gluten free, vegetarian, vegan, paleo, etc. You can also find regular stuff like taco pie, mashed potatoes, classic burgers, meat loaf, chicken fried steak and a variety of comfort foods. The possibilities are endless. There are sites dedicated to cooking with different types of oils, for example. So, what are some good ones? I like “Cookbook Recipes,” and “Eggs.” Simply go to Google and type in what you are interested in cooking. You will probably get too much information but you will soon learn to narrow down and select.
Farm-to-table and garden-to-kitchen give us all so many opportunities to eat heathy foods. I particularly love the garden ideas. I will talk a bit about this next month and share some interesting developments in container gardening.

Stay healthy and always feel free to email me at This email address is being protected from spambots. You need JavaScript enabled to view it.
with ideas, questions, or suggestions.  Love, Judith

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