Have you ever found yourself standing in front of the fridge at the end of a long day trying to figure out what to make for dinner? Do you end up rushing to the grocery store without a list only to throw away unused food at the end of the week or not have when you need once you get home? Or have you been told by your health care provider that you need to change your diet but you’re just not sure how do it and DON’T want to get stuck eating salads every night?
You are not alone. Studies show that meal planning can help you save money at the grocery store, reduce food waste and meet your health goals. Great, so why don’t we all do this? Because it takes time and for many of us we don’t have much to spare. It can also be complicated. Especially if you are balancing multiple food preferences in the family as well as considerations for health conditions, such as diabetes or hypertension.
Hailey Crean Nutrition, LLC is excited to announce a partnership with EatLove to simplify the meal planning process while helping you meet your specific diet needs. EatLove’s powerful meal planning technology allows us to factor in over 3 million variables to create a plan customized for you. Plus with access to ongoing support, we can implement gradual changes wherever it may be that you want to start. This may be three new high protein breakfast ideas per week. Or some prep-ahead batch cooking dinner meals to get you through a busy week. No mater where you decide to begin you can have confidence in knowing the recipes generated meet your specific needs. Check out the Meal Planning Subscriptions here to learn more.
Have you ever wondered if apple cider vinegar is actually good for you? And if it is what are the health benefits of using apple cider vinegar? Historical references suggest vinegar of varying types has been used for centuries for health purposed including treatment of wounds by Hippocrates all the way to the late 18th century for the treatment of the common stomachache and poison ivy.
What Is Apple Cider Vinegar?
Vinegar can be made using a wide variety of sugar-containing foods, typically wine or cider. The process begins by adding yeast to ferment the remaining natural sugars into alcohol. Next, bacteria cultures are added and further metabolize the alcohol into acetic acid. The Food and Drug Administration has no formal standards vinegar, however, generally considers 4 g of acetic acid per 100 mL to be satisfactory for labeling as vinegar.
Apple Cider Vinegar for Blood Sugar Control
In one Arizona State University study, subjects consuming 2 teaspoons of apple cider before consuming a bagel had a 20% reduction in post-meal blood sugar rise. Interestingly this effect was not seen when the apple cider vinegar was consumed with an equal amount of carbohydrate provided as juice, suggesting that the effect is related to the breakdown of complex carbohydrates into simple sugars.
Another study of 12 healthy subjects founds using vinegar with different levels of acetic acid showed similar results. They found an inverse relationship between the level of acetic acid in the vinegar and the blood sugar and insulin response. So the higher the acetic acid level the lower the blood sugar and insulin response after the meal. Additionally, they reported an increase in the subjective rating of their feeling of fullness after the meal.
Potential Apple Cider Vinegar Benefits
Inhibits the activity of enzymes that break down starches into sugars
Slows emptying of food from the stomach
Enhances glucose uptake into the cells
Should I Start Using Apple Cider Vinegar?
That depends. If you enjoy the flavor then adding apple cider vinegar to meals in various ways might be a great way to boost flavor and experience some of the possible benefits. If you’re not a big fan no need to force it. As it turns out, studies suggest it is actually the acetic acid (which is present in all types of vinegar) that may be responsible for the health benefits. Overall adding vinegar when cooking is a great way to add brightness and flavor to food without additional calories and studies show it may also help control blood sugar spikes after meals and increase satiety.
It’s August and here in the Northeast we have been enduring a stretch of hot and humid weather. While part of me is embracing the warm summer nights, I will admit there is also a part that struggles to think about turning on the oven or stove to make dinner and risk making the kitchen even a degree hotter. On nights like these this White Bean and Tuna Salad makes a great no-cook meal. The beans and tuna provide a great source of protein and the tomatoes could not be better this time of year!
I’m taking the leap! In June of 2018, I submitted my letter of resignation to my traditional hospital-based job and took my first steps into entrepreneurship with Hailey Crean Nutrition, LLC. While my heart still beats a little faster (even now) thinking about it, I couldn’t feel more confident about the decision and I believe this confidence is rooted in the reason why I decided to make this move.
I have spent the past ten years working as a Registered Dietitian, and during this time have had the opportunity to work with thousands of patients spanning the spectrum of health conditions, readiness to change and barriers to change. This experience has been invaluable to me – both in understanding the realness of the barriers that exist and in evaluating the way I, as a healthcare provider, contribute to these barriers.
What I see clearly is that we can do this better. It’s no secret that lifestyle change is hard; it’s hard to make the changes, to begin with, and often even harder to sustain over the long term. The research shows more frequent follow up is key for success however in a culture of packed schedules time is limited.
My mission in creating Hailey Crean Nutrition, LLC is to provide evidenced-based nutrition support and education brought to clients directly with the convenience of telenutrition. I aim to cut out the noise of confusing and misleading nutrition information by providing clients with a resource they can trust and ongoing support for lasting lifestyle changes.
At the core of my nutrition philosophy I believe:
All foods fit! Foods are not good or bad but we should look for a balance.
There is no one size fits all solution, I focus on an individualized approach.