Take it from someone with experience: Eating lunch at your desk can be downright depressing.
But new research suggests that (somehow) it may be make you a better employee than those who eat leisurely lunches out with friends.
It’s settled: Those “all-natural” Naked juices that line the shelves in grocery stores’ health-food sections and cost you $4 a pop aren’t actually natural.
PepsiCo recently settled a lawsuit involving its brand Naked Juice for $9 million, admitting that its products weren’t “all natural,” despite being advertised as such on each bottle. Labels also include the phrase, “Only the freshest, purest stuff in the world.” As part of the settlement, PepsiCo announced it will removed those claims from its packaging.
Breakfast is considered the most important meal of the day for various reasons, but approximately 18 percent of American adults admit to skipping it. New research provides two more convincing reasons not to miss out: Skipping breakfast ups the risk of heart attacks in men and diabetes in women.
The theories were explored in two separate Harvard studies published this month. In the first, researchers from the Harvard University of Public Health found that men who skipped breakfast were 27 percent more likely to be at risk of coronary heart disease than men who did not skip. It was the first study of its kind to examine the relationship between skipping meals and heart health.
Summer is a great time for the health-conscious crowd, thanks to the abundance of seasonal fruits and vegetables such as berries, peaches, and countless greens. At local lunch spots, you can find summer salads stocked with those refreshing ingredients. But while they may be tasty, some salads contain hidden calorie bombs. We did some sleuthing to find out the nutritional data of four seasonal salads at popular lunch spots. Read on to find out the worst, better, and best options to order this summer.
Worst: Cortez Cobb at Chop’t
Without dressing, this adobo chicken salad is already 610 calories—tack on another 130 when you opt for the Tapatio ranch dressing. There’s also 34 grams of fat and a whopping 500 milligrams of sodium. You’re better off with the chain’s other seasonal salad, the vegetarian Melrose. And remember, the optional tortilla bread adds another 300 calories to your meal.
These days it seems like we all know someone who is allergic to gluten. So what’s a considerate friend to do when it’s time for lunch? Good news: Plenty of restaurants offer gluten-free menus or will accommodate most allergies—all you have to do is ask! We did some of the work for you by rounding up some popular lunch spots that are gluten-free friendly. Have another recommendation? Let us know in the comments.
The DC Celiacs community says Baja Fresh has an extensive list of gluten-free options. Try the tacos with corn tortillas, chicken, and cheese. But stay away from the corn chips, as they’re fried in oil with breaded items.
In a world where raw and organic food have become all the rage, it’s easy to see why the juicing trend has exploded into an multimillion-dollar industry.
In Washington alone, several raw juice bars have quickly popped onto the scene, the first being Puree Juice Bar in Bethesda, quickly followed by Khepra’s Raw Food and Juice Bar on H Street. Sweetgreen offers its line of Sweetpress juices, and a number of small cafes offer their own versions of cold-pressed juices.
But while juice diets appeal to a growing number of consumers, plenty of doubters remain—those who can’t fathom drinking only juice for multiple days to rid the body of toxins. I myself was one of them; as I witnessed friends purchase expensive at-home juicers and mounds of organic produce, my aversion to juice cleanses only continued to grow.
This week’s food diary may be the most unconventional diet featured yet. MyBootcamp and Revolve DC’s indoor cycling instructor Grant Hill told us his high-calorie diet, which he says is needed to achieve his performance goals, might not be what we expected. “You might be surprised when you don’t see ‘low-fat’ this or ‘whole-grain’ that in my diet.” Things we did see? Raw liver, kelp, and kombucha. But we’ll let Hill’s food diary do the talking.
Breakfast: Coffee blended with coconut oil and grass-fed butter, plus supplements, water, and canned organic sweet potato. “I start each day with Bulletproof Coffee, which consists of high-quality coffee—I use Larry’s, which is shade grown and lower in mycotoxins than you’ll find in abundance with conventional beans—blended with coconut oil and grass-fed butter such as Kerrygold. I modify mine slightly because I find my stomach is happier with coconut milk than with butter. I add some local raw honey, but if you have weight-loss goals, don’t take this cue from me.”
For those unfamiliar with kombucha, the idea of gulping down a bottle is often met with a grimace. Fermented tea? Uh, thanks, but no thanks.
But recent GW business graduate Andreas Schneider and his two partners in Capital Kombucha are out to prove naysayers wrong with their fermented, probiotic iced tea. Because kombucha is fermented, “people get the idea it’s going to be gross in some way,” says Schneider. “So we’re making something that’s tasty and appealing.”
But a new study suggests that the two chain restaurants aren’t all that different when it comes to its meals’ caloric contents. In particular, adolescents tend to consume just as many calories at Subway as they would at McDonald’s.
Ash Allen is just a few weeks into her new role as fitness director at Balance Gym Thomas Circle. That means she teaches 14 classes per week, ranging from Pilates to yoga to aquatics. To keep her energy going throughout her long days, she follows a plant-based diet and stays away from processed foods—because no one wants to have a sugar crash while leading a group of eager exercisers. “You won’t find much in my pantry that isn’t organic,” she says. “My staples are brown rice, quinoa, nuts, organic veggies and fruits, beans, and fish.” Read on to see how she plans her healthy meals.