Healthy VS Healthy

I just watched Guy Fieri make his version of "healthy" lasagna and zucchini chips. First of all he added a white flour bechamel, which is traditional. The “healthy” component was turkey italian sausage. Then he made zucchini chips that were fried! Where's the healthy if the lasagna is heavy in processed flour in the bechamel sauce and the sheets of pasta, and those poor zucchini chips dipped in flour and fried! There are much more “healthy” ways of doing the same recipes and I bet that your family would not taste the difference unless you spelled out the differences!

Why, when there are real healthy options wouldn't this professional show real, healthy options that would make a difference. Yes, I suppose his was a little better because of the small changes he showed. BUT, knowing now what I do about Healthy VS Healthy, I want the better choice, not the sudo, quasi, maybe, almost healthy !

I think this show is exactly why we Bariatric patients have so much trouble with making good choices. We are sold “healthy” when in reality the "healthy" title has become as useless as "natural" and "organic".

In reality these titles have not lived up to their responsibility and as consumers we have been sold a bill of goods so that we spend more money, thinking we are getting good food for our families.

True that we know real organic farmers and I will buy directly from them, but I’m not so forgiving to the large grocers that label packaged foods natural or organic. To me "natural" and "organic" should mean “not touched by human hands before harvesting”. But now, loosely, everything is natural. Items that are processed in any way therefore are not still natural, but that is just my perspective.

Organic should always mean that a product has no chemical fertilizer or pesticides, and I do love getting these produce items fresh and locally grown. Again I am not sure producers on a large scale can truly stick to these guidelines, especially when food passes through several different hands before it reaches the shelves in major food outlets.

Now back to Healthy VS Healthy, should we call any food in the large portions sold in restaurants and shown in TV as “normal” portions healthy?

Why do we “think” a quarter pounder is better than a smaller “kid’s” burger that is the same in every way. It is all marketing and our unrestrained pocket books and appetites are our own downfall! As bariatric patients we should be not only looking at our exercise and diet programs, we need to change our whole thinking about what food we buy and what we get for our money.

Europeans eat portions one half or more smaller than Americans on a regular basis. So thinking smaller in not only portions size but in spending less on food and having better food for what we spend.

I hope that when purchasing the next frozen dinner that everyone reads the ingredients and truly make better choices. When ordering at a restaurant double check the ingredients on My Fitness Pal. Sometimes what is advertised is not what you get. Though most places are getting more diligent on their calorie counts, just check for hidden carbs.

One instance recently I ordered grilled salmon with grilled veg. It came with rice pilaf under the salmon, I did not order it, the cook wanted the plate to be full when delivered, go figure that one out!

My whole point is that if it says "healthy" on the label make sure the "healthy" it represents meets your criteria for healthy!

Our Healthy Lasagna (Video HERE!)

For zucchini chips, slice thin, dip in milk or egg wash, dip in parmesan cheese, place on a baking pan covered with foil or parchment, bake at 350 degrees until cheese is brown...NOW THESE are Really Healthy choices.

I will give more complete recipes later but you get the idea. It is not the recipe, it is what goes in the recipe! Quality over quantity!
~**Suzette**~