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http://lowcarbpediatrician.com/2013/09/21/1538/

A Problem That We Can No Longer Afford To Ignore

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This infographic should be posted in every school, physician office, and grocery store.  It is concise but provides the important details regarding a monumental health crisis.  I would make one change to this, however.  At the bottom I would add “Start the LCHF lifestyle today!”

Change Your Mindset on Your Child’s School Lunch!

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For most of our children, tomorrow marks the beginning of a new school year.  Unfortunately, the vast majority of school lunches are fast-carb loaded. If you choose school-provided lunches your child won’t be able to avoid refined sugar, wheat and corn.  So make an extremely important decision about your child’s health and pack a lunch.  If you are not sure what to pack, simply google “Paleo lunches” and you will get some wonderful ideas.  You can use brown bags or traditional lunch boxes. I find it more convenient to use compartmentalized lunch boxes such as Goodbyn or bento boxes from Lap Top Lunch.  Cool Gear makes an inexpensive collapsible bento box with cool pack. Have the ingredients prepared and ready to go on Sunday evening before your week starts.  Changing your mindset on school lunches is an extremely important decision when it comes to building a foundation of wellness for your children!

Measure Your Child’s Progress Wisely

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When I discuss nutrition and weight management with my patients and their parents, I am always careful to discuss how to measure progress. Remember, children are continually growing with regards to both height and weight. Also, peak muscle/bone mass is achieved after puberty. All of these factors make it tricky when your child steps on the scale and you are trying to decide if the number is acceptable or not. In fact, “weight,” is essentially a meaningless number. Remember the term “density.” That is more important. Fat is less dense than muscle. Body Mass Index, or BMI, as a measurement, is a better tool in tracking your child’s health. Although BMI is not perfect (it does not differentiate between muscle mass and fat mass,) this is what I use in the office. It is superior over “weight” as a tracking measurement. Especially if it is measured over a period of time – preferably over the course of 2-3 years to get a feel for the rate of change. BMI is much easier to calculate on an everyday basis now that we use computerized electronic health records.

At home, I believe waist circumference gives us the best measure for tracking progress in children. Waist circumference gives us a better idea as to how much fat is around our middle – also known as visceral fat. Renowned pediatric endocrinologist Dr. Robert Lustig discusses the importance of visceral fat in his new book “Fat Chance.” You can measure this informally by keeping track of pant waist size or belt size. You can also measure with a tape measure. On the Dietdoctor.com website, Dr. Eenfeldt recommends the best way to do this (see #4 – measure your progress). He states:

“Here’s how to do it:

Put the measuring tape around your middle, slightly above your belly button (to be exact: at the midpoint between your lowest rib and the top of your hipbone, at your side).

Exhale and relax (don’t suck in your stomach).

Make sure the measuring tape is snug, without compressing your skin.

Measure”

You can remeasure every 3-4 weeks to monitor your change when using the LCHF approach.

When my teenage patients come back into the office for follow up visits, sometimes their weight has not changed on the scale. Occasionally this brings them to tears until I ask them what has happened to their belt size or waist size. If they have been following LCHF their waist will shrink. After they realize this, the tears stop and they understand their success. In the case of my pediatric patients, the lack of weight change may result from increasing height as well as a change in the muscle/fat composition. In the office, I can also show them how their BMI measurement has changed so they can see their wonderful results!

The Fat Head Kids’ Club!

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It’s always exciting for me when I speak with other low carb physicians and low carb parents.  These are people who have a clear understanding of how our bodies are designed to be nourished and I know they are spreading the good news to others – including our children.  What could be better than adults teaching kids how to eat properly?  How about children teaching other children how to eat properly!  Long time followers of my blog know that I am a big fan of Tom Naughton and his documentary /blog Fathead . Tom definitely understands the latest in nutritional science and does a wonderful job educating people in an entertaining fashion. Tom and his wife Chareva have two wonderful daughters, Sara and Alana, who have started making YouTube videos that are designed to teach other children about low carb eating. It’s called Fat Head Kids’ Club. I had a chance to watch the videos and I am really impressed. This is the kind of peer pressure I can wholeheartedly endorse! Great job! :-)

Low Carb Crustless Quiche!

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Here is a great recipe for  CRUSTLESS QUICHE.  It is quick and easy enough that your kids surely be able to help with preparation.

Preheat oven to 375 degrees.

Ingredients:

4 eggs

1  1/2 cups of  liquid  ( any combination of whole milk, half and half, cream;  we usually  use 1 cup milk and 1/2 cup heavy whipping cream)

1 – 1 1/2 cups grated cheese ( use anything on hand or buy it pre grated; we usually use a combination of cheddar and Monterey Jack)

2 cups chopped vegetables  ( onions, leeks, scallions, mushrooms, peppers, tomatoes, spinach, broccoli or any combination thereof)

1-3 teaspoons fresh chopped herbs  (parsley, basil, chives)

salt and pepper to taste

Directions:

Saute chopped vegetables (in butter or olive oil)  until lightly browned,  and  then place in 9 inch pyrex pie plate.
 (be sure to use a slotted spoon to transfer  the veggies, too much liquid will make the quiche watery.)

Sprinkle the vegetables evenly with the grated cheese.

In a large measuring cup beat the eggs and  then add the  milk/cream, herbs, salt and pepper.

Pour over vegetables and cheese

Bake for 25-35 minutes.  (Knife should come out clean when done)

Let stand for 10 -15 minutes to firm up a bit

Can be eaten  hot or cold.

Variation:  Cut up some pre cooked bacon or ham  and saute along with vegetables.

This dish makes a highly nutritious  breakfast,  a filling after school snack, or  served with a green salad, an easy  dinner.

Grass-Fed Beef Snack Sticks!

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Beef snack sticks (i.e. “Slim Jims”) are an extremely popular quick snack in our house. They make me happy because of the (essentially) zero glycemic index and our kids really enjoy them. So I was pleased to find there are versions of this wonderful snack that are more paleo-friendly. In other words, no added synthetics, wheat, sugar, or HFCS. I ordered a box of “Chomps Beef Sticks” recently. We went through the box fairly quickly and I’ve started recommending these to patients now!

My Interview With Jimmy Moore on The Livin La Vida Low Carb Show

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My wife and I have been big fans of Jimmy Moore since first meeting him on the 2012 Low Carb Cruise.   His blog and podcast interviews are vital in facilitating online communication about low-carb nutrition.   He is passionate and driven with regards to helping others achieve the health and well-being found in low carb living.   A couple of weeks ago, I had the fortunate opportunity to record a podcast interview with Jimmy which was posted today.  Thanks Jimmy!

Loaded Avocados!

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OK low carb eaters,  missing that baked potato?  Here is a wonderful alternative.  Take a few avocados and slice them length-wise and remove the pit.  Then take your knife and slice 3 or 4 grooves in a grid-like pattern.  Sprinkle some seasoning – whatever you like (I used a little salt and pepper).  Lay on some of your favorite sliced or shredded cheese. Feel free to add other items such as bacon, egg, or green onion.   Bake at 400 for 10-12 minutes and enjoy!   I also topped with whole fat greek yogurt. Good stuff.

Cured Salmon With Dill and Yogurt – My Goodness!

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If you are looking for something new that might just knock your socks off, check out this recipe for cured salmon with dill and yogurt.   I found it on the Fage website.  As I mention in my food choices section, I prefer plain whole Greek yogurt because it contains plenty of healthy saturated fat as well as increased amounts of protein without the added sugar.   Fage happens to provide this.  With this particular recipe, you can leave out the sugar (which is what I did.) I also zested my first lemon – I knew I would get around to it someday :-).   No, I have not given it to the kids yet, but if they don’t like it that means more for me!

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