Blogs : Food Media
Food Media CHOW's roundup of food-related news from blogs, newspapers, magazines, cookbooks, and film.
My Dark, Healthy Secret
Ever tried spirulina? You may know it as a hippy-dippy dietary supplement sold in capsule form and packed with “whole food nutrients.” But as Salon writer Ann Bauer describes it, the food-grade version (a moist green powder) sounds more like the best thing you’ll ever eat. Also, it’s basically pond scum—an algal cyanobacterium native to tropical bodies of water.
As Bauer describes her first unknowing encounter with two bags of spirulina-coated popcorn (which led to a lasting addiction to the green algae):
[I]t was like nothing I’d ever tasted before: crackling, nutty, oystery and wild. The way a deep-water fish might taste if it were stuffed with sweet corn and fire. I ate until only the dregs remained.
Bauer felt definite positive health effects the next day; later, when she began eating spirulina regularly, her lifelong allergies cleared up, her skin became radiant. These and other results are in fact backed up by some fairly credible scientific research, yet to Bauer, “Something about this habit seemed shameful and weird.” Chalk it up to her inner foodie:
A restaurant critic, I’d spent much of my career talking to chefs and gourmands about good food. No one I knew was eating spirulina. This isn’t a delicacy you can bring out to share with your friends, slice up, and enjoy with a nice bottle of wine. Eating algae went counter to all my epicurean instincts.
After briefly kicking the habit, she’s back on the algae, and she’s now an out-and-proud addict. But for me, Bauer’s story raises a larger issue about what it means to see oneself as a food lover these days: It seems like many people embrace the identity of foodies or chowhounds at the expense of their health. I’ve seen epicures of both persuasions go on quests for a particular type of food—say, NYC pizza—and stuff down more of it than they probably ever wanted, all in the name of finding their favorite, or perhaps of writing about the experience on their personal blogs. Paid food writers have it worse, of course; as Bauer explains, if she were working on a cover story about desserts in her area, “I might eat five varieties of crème brûlée, when what I really needed was steamed tofu and broccoli.” Why do we do this to ourselves?
And I have a confession of my own to make: I mostly avoid gluten. Earlier this year I wrote articles for two magazines about the gluten-free phenomenon; when I tried cutting out gluten-containing grains (and the endless list of hidden gluteny additives) myself, many of my longterm health issues seemed to get better. Blood tests don’t indicate that I have celiac disease, but it was so nice to feel an improvement that I didn’t mind tabling my personal quest to find the perfect black-and-white cookie. Of course I make exceptions for special restaurants and can’t-miss dishes, but when I’m cooking for myself and dining with people I’m close to, I either opt for gluten-free breads, cookies, and cakes (sometimes making them myself, except when I can find suitably delicious versions on the market) or skip them altogether (potatoes, quinoa, rice, and ice cream also fill in the dietary gaps just fine).
I don’t tend to reveal that information when I’m at chowhoundy or food-writerly events, unless I’m with people whom I know and trust. And I know other food writers who have similarly dark secrets: covert mostly-vegetarianism, suspected lactose intolerance. But maybe it’s time we came out of the closet—writers and amateur chowhounds alike. Do feel your health is compromised by your chowish mandate to seek yumminess above all? Do you have a secret like Bauer’s spirulina obsession or my gluten avoidance?
Posted by | Friday, June 8, 2007 at 5:27pm | 14 comments
« Previous Post: It's Swell Next Post: One Coke, Hold the Water » |
Well, I've never tried spirulina, and I seem to be OK with wheat, but I think good food is all about eating healthfully; the whole point is that smaller quantities of really good food are satisfying and nutrient-dense.
Since I've been more aware of what I eat (over the last five years or so) I've lost 70 pounds and feel worlds better.
I think the pizza, hot dog, cup cake, ice cream, etc talk gets the attention, but being interested in delicious food doesn't mean eating or being unhealthy.
The Chowhound boards are filled with posts about the best farmers markets, great wine, gourmet coffee and tea, top fish & chicken vendors, vegetarian / vegan tips, etc. A search for gluten-free will turn up posts.
Actually I'm more embarrassed to talk about my trash food cravings than talking about healthy delicous meals with people who appreciate good food ... they are more into high quality and organic.
Comments on the boards are more likely to be negative regarding unhealthy eating habits.
If something like spirulina tastes good, it is discussed on Chowhound without shame.
http://www.chowhound.com/topics/28037...
http://www.chowhound.com/topics/292965
http://www.chowhound.com/topics/21770...
However, the spirulina folks do themselves no favor. Do a search on the web. There aren't many appealing recipes out there. If Bauer thinks it is great, she should educate people on how to use it.
I think you can get addicted to healthy cuisines and still be a Chowhound; for example, my passions are SE Asian cuisines (most notably Thai and Nyonya-style Malaysian), and both of these are generally balanced, fairly low-fat, and nutritious. The flavour of the fresh ingredients more than makes up for the reduced fat content, and while I do crave the occasional burger, pizza, uber-rich French outing, etc, I'm quite happy devouring a serving of Nuer Pad Ped or Karee Ayam as my regular staples.
(I should add that, frankly, after experiencing the SE Asian styles of cuisine that seem largely designed to stimulate as many of your taste buds simultaneously, I no longer feel nearly the compulsion I used to to eat fatty, unhealthy foods. I do sometimes still need that fix, but for the most part, I now find the majority of that fare bland and uninteresting by comparison. I've been ruined :D.)
I have Fibromyalgia and eczema, and I have recently begun taking spirulina capsules daily. My husband and I try to eat a healthy, balanced diet every day (heavy on seafood, legumes, veg and whole grains), and that has helped me a great deal, but I have definitely noticed an improvement in my energy level, digestion, circulation and skin tone since adding spirulina to my diet.
It's great to know you can be a foodie and still crave/want healthy foods. It is difficult to find recipes where the food actually tastes good but I'm sure they are out there. Since we are fessing up on our healthy addictions - it would be great to know what chowhounds think about organic meats...and how much does it really matter to them.
Of course there's that attitude that un-epicurean comestibles aren't chow-worthy, and there are health-food purists that would never eat greasy pizza. I don't much give a damn about posing for either camp, and in return I have friends in both.
Do I need to justify Brewer's Yeast to the Henry VIII-types that abound here? No - hell, from a foodie POV, I can't justify it to myself! I know it tastes dreadful, and so do most of the hardcore healthfoodies that I know who consume it. I don't even consider things like cod liver oil and spirulina "food;" sure you take them orally, but they're more like large vitamins.
Likewise, I'm certainly in touch with the fact that the refined sugar/animal fat/MSG I lap up in the name of taste would pass no one's purity test.
Denial and pretending are silly. I eat different ways for different reasons and I see no need to reconcile them for others. Sometimes pleasure and health overlap, but not always. Maybe I'm failing someone else's coolness test, but I certainly am not going to waste time posturing for it.
Was it Little Lad's popcorn? that stuff is addictive (and low fat!)
I am an ex athlete turned foodie. What was once an obsession with everything related to sports and body-image (aka; high protein, low fat, no sugar diet) to an obsession with food taste and experimentation. Sound like an unlikely change in lifestyle, but I actually did it to IMPROVE my health. Thats right; I had gotten to frail and thin from all the working out and dieting until I finally reached a breaking point. It was my first chef tasting menu at a top tier French restaurant that saved me and brought to into the light. Ever since, my life has been much more enjoyable and everyone seems to agree the foodie-me is a better version than the dieting-me (hard core dieters make horrible friends!)
Having been part of both worlds I can say that not all parts are incompatible. If you work out hard in the mornings; you have a better appetite all day long (endurance athletes can put down alot of food in one sitting). And not all diet foods taste bad. My whole-wheat banana bread is the bomb and guy friends, who couldn't give a rat's ass for its high fiber, high protein count, beg for it over all other baked goods. The best thing I realized is that a balance can be made.
Besides, in order to truly appreciate the food universe, an open mind is a must. Who said algae can't be gourmet just because it hasn't been so in the past. At one point someone looked at the fungus growing out of a dung heap and said "I am going to cook that for dinner tonight...." Thank god he/she did.
I loved reading this post and the comments that followed. I can relate to so many of you and your experiences. I am actually in the health and fitness business, but have always still considered myself a 'foodie' and found that eating well (I too avoid, wheat, dairy, and for the most part meat but do eat fish) actually enhances fine dining experiences. I am used to fresh, vibrant, living and minimally processed food and appreciate the time it takes to prepare such fare. I actually went off the deep end for a while and did all raw, etc. experimenting with different 'detoxes' etc. What I figured out is once I stopped trying to justify my habits and why I eat the way I do to myself, I could give a flying *!@###! what anyone else thinks. I have coined the word "flexitarian". Basically, I'm flexible. If I wan't to try something outside my real of 'healthy' I will. And don't feel I have to explain why. But I am telling you, it's a great way to live. I never worry about 'counting' calories, carbs, etc. If anyone is interested in Raw lifestyle and still maintaining balance and appreciating great restaurants, Natalia Rose has a great book called the 21 Day Detox.
I dunno, there are some foods I have to have just about every day.
Kidney or black beans, grilled or roasted eggplant and turnip are a must. I just love em. Every time I go to The Brewhouse in Santa barabara, I MUST order the grilled vegetable platter, and have them replace half the veggies with eggplant. Then I dip it in a mixture of ketchup, mustard, worchestershire sauce, honey, and balsamic vinegar.
My husband claims I'm not of this earth.
I also MUST have my 99% fat free microwave popcorn (the big bag) once a week, or I go all grumpy.
For a while, I was on a beet/celery juice jag. I ate regularly, of course, but I just craved beet and celery juice with ginger and splenda.
I love eggplant but my all time love is yellow squash and shrimp. I barely cook this in a little butter and just never get tired of it. I live on the Coast, so right now is shrimp season. We can get them fresh off the boats.
A baked potato, baked chicken, boiled eggs, homemade bread and butter and a glass of cold buttermilk...is still the best picnic you can have. If it is tomato season, throw in a tomato and cucumber, with some sweet onion rings,,,,mixed for a salad and you have a feast fit for the Gods.
I get obsessed with these foods in the summer.
I'm kind of obsessed with fiber. I can't really get interested in discussions of croissants and breakfast pastries, even though I like the taste, because my body wants a big 'ol bowl of bran cereal, steel cut oats, or Ezekiel bread for breakfast.
And even though I spend half my time eating taco truck tacos and gourmet hamburgers and such, I get kind of annoyed that restaurant breakfasts are such nutritional disasters, and that most tasting dinners at nice restaurants barely feature any vegetables.
Why dont you try this one, Spirulina is a single-celled freshwater algae and an incredible source of nutrients. It provides generous amounts of Beta-Carotene, Vitamin B-12, Iron and Chlorophyll. Spirulina also provides RNA, DNA and important GLA fatty acids. for more info: <a href="http://www.agewellproducts.com/nutrex... Spirulina</a>