Breakfast calories

Like most health magazines, the NYT health column, Well, is really good at taking iffy studies and generalizing them even more. This article, which was featured this weekend, claims that breakfast doesn't decrease a person's caloric intake later in the day and is positively correlated with daily caloric intake.

The main message of the article addresses the notion that some people treat breakfast as a free-for-all, thinking that they can compensate for whatever calories they eat at breakfast with calories not consumed later in the day, when this really isn't the case. And yeah, if you're eating 500 calories at breakfast, it's probably an unhealthy and fat-laden breakfast anyway so of course you're going to keep snacking during the day. The article, especially the last paragraph, almost encourages people to skip breakfast entirely when it really should be preaching a balanced and filling breakfast. By emphasizing the caloric value and not the quality of a breakfast undermines its importance.

My other gripe with the article is that it throws in the fact that people who eat breakfast tend to have a higher level of physical activity at the very end with no discussion. If an article going to talk about caloric intake, it's irresponsible to not talk about expenditure.

The bottom line is that the article addresses an important issue of how breakfast calories play a role in a diet, but no props to NYT for spinning it in such an unhealthy way.

Doctors, eating well

A highly relevant article

The New Vegetarian

I just added a new food blog to my google reader. Adding a new subscription always feel like a big commitment - more time wasted spent reading instead of doing work, another person to care about when they have something to say. But I think Yotam Ottolenghi's New Vegetarian is definitely worth it. The column has recipes that combine interesting ingredients in ways unfamiliar to me. And as someone who is constantly teetering on the edge of complete vegetarianism, I enjoy not having to think about how to substitute out the meat in a dish and worry about how that's going to affect its taste.

One of my favorite things about reading food blogs as opposed to a cookbook is that a good blog always reminds me of what's in season. Being constantly strapped for cash prevents me from buying too many fresh and fancy ingredients, so when I do, it better be good and worth the money. Here's an example of what's not worth the money: I once tried to buy a single heirloom tomato at the Dupont Circle farmers market and it was more than $6. Needless to say, I put it back on the shelf for some rich yuppy who won't flinch at the price. Anyway, good vegetarian food blogs tend to post recipes that use a lot of fresh ingredients, which tend to be the cheapest and the best-tasting when they're in season.

The New Vegetarian not only incorporates many seasonal ingredients, but also prepares them in interesting ways, often with plenty of herbs and spices. My go-to method of cooking most veggies is to roast them and/or stick them in salads, so I look forward to expanding my repertoire. Plus, his pictures are gorgeous!

Trader Joe's, explained

Even Barry Schwartz chimes in.

So many reasons to love Serious Eats

Here's one more.

This made me crack up. A lot.

A dry spell

 I only wish I can be as consistent about posting as Carey, but between starting work this week and a 3 hour a day commute, it's hard to make anything more than cereal, salad, and sandwiches. But I hope to do some serious recipe searching this weekend for easy but delicious and filling brown bag lunch ideas. So stay tuned!

In the mean time, I came across this incredible video of a compilation of the Iron Chef America Chairman unveiling the secret ingredient. If you watch the show, you'll definitely appreciate it. But it's entertaining even if you don't.

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