Lynbrook | New Hyde Park | NY

Nutrition

What is My Ideal Percent Body Fat?

We often speak with clients about their body composition and how it can be improved. As a part of our Weight Loss Program, not only do we record changes in body weight, but body composition, too. Body composition is a term used to describe the percentages of fat, bone, water and muscle in human bodies. The simplest way to analyze this is by using a two compartment model: fat mass and fat free mass.

Body fat percentage is a measure of your fat v. fat free mass. Fat mass is calculated as the percentage of your body weight that is fat. Fat free mass is made up of everything else- muscle, bones, organs, etc. There is a certain amount of fat that is necessary for our bodies to carry out daily functions. This is called essential fat and is different for men and women. Essential body fat is about 3% for men and 12% of body mass for women. Women’s bodies require more essential fat than men because of childbearing and hormonal functions.

Body fat percentage can be calculated numerous ways, but the primary method we use at Peak is with skinfold measurements. Skinfold measurements are taken at specific locations on the body, then the numbers are plugged into a formula to give an estimated percent body fat. Body fat norms are different for men and women and change with age. It is important to note that these are simply norm charts, but you need to determine what is normal for you. Everybody is different and tracking changes in body composition is a healthy way to determine your own norm!

Be careful not to confuse percent body fat with a BMI measurement. BMI, or Body Mass Index, is a height to weight ratio, measured in kg/m^2. Your BMI categorizes this number from underweight to obese based on your height and weight. While it is a measure of body composition, the primary purpose for BMI is to classify your risk of developing cardiac or metabolic disease based off your score.

If you’re interested in knowing more about your own body composition, ask your physiologist to calculate these measurements and discuss the results!

 

By Louise Mills-Strasser

Iron: Deficiency, Food Sources, and Its Role in the Body

We have found that many of our clients or someone they know has experienced iron deficiency. Have you ever wondered what role iron plays in the body? Do you know what factors contribute to iron deficiency? Are you aware of what foods provide excellent sources of iron?

Iron is a mineral that is needed for all body functions, and every cell in the body contains and requires iron. The most significant role iron plays in the body is oxygen transport and storage. Roughly 75% of our iron is found in the blood in the form of hemoglobin and about 5% in the form of myoglobin. Hemoglobin is a protein-iron compound responsible for carrying the oxygen from our lungs to the rest of our body. Myoglobin is a form of hemoglobin that is found in the muscles and is responsible for carrying and storing oxygen for the muscles, specifically the skeletal and cardiac muscles. The less iron we have, the less hemoglobin is produced, and therefore less oxygen is delivered to our tissues. Iron also has a role in energy production and is present in a variety of enzymes that aid in chemical. In addition, iron aids the immune system in maintaining its function.

The largest factor that contributes to iron deficiency is the inability to adequately obtain appropriate levels from the diet. Iron is the most common single nutrition deficiency in our population, with the most significant deficiencies found in menstruating women. Men have a reserve of about 1000mg and a loss of about 1mg a day. Menstruating women on the other hand have a reserve of 200-400mg with a loss of 1.5-2.4mg per day. Other factors that contribute to iron deficiencies include low stomach acid, removal of a part of the stomach, malabsorption syndromes, calcium phosphate salts, tannic acids, antacids, and phytates.

Hypochromic microcytic anemia, also known as iron deficiency anemia, is the most common deficiency. The red blood cells are smaller than normal, and they are paler in color due to decreased levels of hemoglobin. The decreased hemoglobin results in oxygen starved tissues which then present symptoms including listlessness, difficulty swallowing, paleness, heart palpitations with exertion, and a general lack of well being. Even with the absence of anemia, decreased levels of iron are detrimental to your health. Symptoms include decreased learning ability, decreased endurance, fatigue, decreased tolerance to cold, depression, hair loss, brittle nails, headaches, and a craving for salt.

Iron in food comes from two different forms: heme iron and non-heme iron. Heme iron comes from animal flesh, while non-heme iron is found in plant food and dairy products. The absorbability of iron in different food varies according to the source. Organic iron found in red meat is the most absorbable at about 10-30%. Inorganic iron found in plant products is only absorbable at about 2-10%. The best 6 sources of iron are high in other nutrients that help aid iron absorption. For example, iron rich green vegetables are also high in vitamin C, copper, and manganese which all aid iron absorption. Shrimp, venison, and beef are also high in absorption boosting amino acids. Cooking in cast iron cookware has also been shown to enhance absorption. Some of the best food sources other than meat include spinach, Swiss chard, tofu, soybeans, pumpkin seeds, shrimp, lentils, olives, and herbs.

There are numerous guidelines that quantify the amount of nutrients that we need on a daily basis. The RDA is 18mg for women under the age of 51 and 8mg for men and women over the age of 51. The ODI for iron is 15-25mg for men and 18-30mg for women. While supplementation can be helpful, it is important to consume our minerals and vitamins through a whole food diet. Track your food for a week and calculate the mineral and vitamin intake to identify deficiencies in your diet.

 

By Pamela Geisel

References
Lieberman, S & Bruning, N. (2007). The Real Vitamin & Mineral Book. (4th edition). New York: Avery.
Mateljan, G. (2007). The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. (1st edition). Washington: GMF Publishing.
McGuire, M & Beerman, K. (2013). Nutritional Sciences from Fundamentals to Food. (3rd edition). California: Woodsworth.

Vitamin D: Why Is It Important and Where Can You Find It?

Vitamin D is an unconventional vitamin for two reasons. The first reason is that our bodies are able to make vitamin D with exposure to the sun. The second reason is vitamin D, when in its active form calcitriol, has a hormone-like effect on mineral absorption, bone mineralization, and various secretions.

Vitamin D is important for bone and muscle health, immunological activity, cancer risk, calcium levels, and cell activity. Vitamin D is probably best known for its role in maintaining bone density. When combined with calcium, vitamin D prevents bone loss and promotes an increase in bone density. This helps reduce the rate of hip fractures, which has not been seen with calcium supplementation or hormone therapy alone. The improved bone mineralization is directly correlated to an increase in longevity and quality of life. Vitamin D is also important in dental health and maintaining strong, healthy teeth.

Vitamin D is also important to maintain calcium levels. The active form of vitamin D works with parathyroid hormone (PTH) to maintain calcium levels in the blood. It does this by increasing intestinal absorption, increasing reabsorption of calcium by the kidneys, and stimulating the release of calcium from the bones when levels are low. It also works in the reverse manner if levels are too elevated.

Vitamin D has been recognized to have antitumor properties. In previous studies, vitamin D supplementation resulted in pancreatic cancer risk to be reduced by half in both men and women. In addition, colorectal cancer risk was reduced by half in women with increased levels of vitamin D in combination with calcium. Vitamin D has an immunological benefit by preventing excessive inflammatory activity. Our immune cells have receptors for vitamin D, specifically our T cells. This is significant because many autoimmune diseases have a T cell component. Vitamin D therefore plays a role in the prevention and treatment of diseases like Type 1 diabetes, multiple sclerosis, and rheumatoid arthritis.

The color key represents the likelihood of Vitamin D synthesis in February. Dark blue indicating it is more unlikely and Red indicating it is likely.

The largest factor related to a vitamin D deficiency is limited sun exposure. This could be for a variety of reasons including being homebound, living at northern latitudes, use of sunscreen, full body coverage of clothing, and occupations without sunlight. Darker skin tones also contribute to vitamin D deficiency because of the increased melanin. Symptoms of insufficient vitamin D levels include altered muscle function, malabsorption of calcium, rickets, hypocalcemia, osteomalacia, osteoporosis, bone irregularities, and autoimmune diseases.

Foods are generally low in Vitamin D with the richest foods being fish liver oils and fatty saltwater fish. These include sea bass, halibut, swordfish, herring, tuna, and cod. Other sources include sardines, shrimp, and eggs. Milk and dairy products can be a good source because they are often fortified with Vitamin D.

There are several recommendations that quantify the amount of nutrients that we need on a daily basis but we are interested in the Recommended Dietary Allowance (RDA) and the Optimum Daily Intakes (ODI). The RDA is 600IU for vitamin D and the ODI is 1000IU. Careful attention needs to be applied to our diets to ensure that we are consuming as much of our vitamin D through a whole food diet as possible. Supplementation can aid in meeting requirements, but we cannot rely solely on them because of the significant number of nutrients not yet identified.

 

References
Lieberman, S & Bruning, N. (2007). The Real Vitamin & Mineral Book. (4th edition). New York: Avery. Mateljan, G. (2007). The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. (1st edition). Washington: GMF Publishing.
McGuire, M & Beerman, K. (2013). Nutritional Sciences from Fundamentals to Food. (3rd edition). California: Woodsworth.

Guidelines to Support Digestive Wellness

  • Eat in a calm, relaxed setting. This activates our parasympathetic nervous system, also known as our “resting and digesting” system, which facilitates digestion.
  • Eat slow. This allows your body time to produce digestive secretions in the mouth and stomach and also improves our ability to determine when we have been satiated.
  • Chew your food. The mechanical action of chewing is responsible for generating saliva and alerting the stomach to prepare for food entry. Starch digestion also begins in the mouth.
  • Hydrate, Hydrate, Hydrate! Water provides the fluids that we need to complete digestion and absorption and to maintain homeostasis. In addition, people often mistake hunger for thirst, which can lead to overeating and exacerbate health conditions.
  • Boost your mineral intake. People are often deficient in minerals like magnesium, chromium, and zinc, which can lead to cravings and poor blood sugar regulation.
  • Include protein at each meal. Protein digests at a slow rate thus your blood sugar is more likely to remain in balance. Protein is broken down into amino acids and used to make neurotransmitters like serotonin and beta-endorphins. These neurotransmitters help to create energy, regulate moods, reduce physical and emotional pain, and encourage relaxation.
  • Include healthy fats. Fat has been associated with negative results but fat has many health benefits. Quality fats help to balance blood sugar and hormones, help absorb fat soluble vitamins A, D, E, K and calcium, create cellular membranes, support brain health, and so much more. Some sources of healthy fats include avocado, nuts, seeds, coconut oil, olives, fish oil.
  • Eat with the seasons. Eating foods that are in harmony with nature help us to adapt to climate changes and remain healthy. During the winter, make sure you consume warming foods that include soups, broths, root vegetables, winter greens, squashes, mushrooms, and pears. Now is the perfect time to include those soups and stews made with immune supporting broth and vegetables.

 

By Pamela Geisel

Holiday Baking Swaps

‘Tis the season for baking homemade holiday cookies and treats! This is a wonderful family tradition with recipes that have often been passed down for generations. But is grandma’s cookie recipe steering you off track? Simple ingredient substitutions can help you create your own healthy holiday treats to start new traditions!

  • Oil and Butter- Swap for applesauce, grated zucchini, olive oil, or avocado
  • All Purpose (white) flour- Swap for almond meal, whole wheat flour, oat flour, or quinoa flour. It is important to note that flour swaps are not even and in many cases you must increase the liquid as well. Use other recipes as guidelines or begin with a partial swap.
  • Milk- Swap for almond milk, coconut milk, rice milk, or hemp milk
  • Eggs- Swap for bananas or 1 tbsp. chia seeds with 3 tbsp. of water
  • Sour Cream- Swap for plain Greek yogurt
  • Peanut Butter (with additives)- Swap for all natural peanut butter

Holiday Party Survival Guide

Now that the holiday season is in full swing, everyone has a party to attend. Friends are getting together for drinks, the office holiday party is on Saturday night, and everyone gathers for dinner with the out of town relatives. You can stay on top of your goals straight through the New Year, as long as you have a plan. Follow these simple tips to survive all your holiday parties this season.

 

1. Eat Before You Go

Have a healthy snack or meal before you go to the party. This will help you avoid binging. If you’re full, you’ll be less likely to pick at snacks or overindulge at dinner.

2. Plate Your Food

When choosing appetizers, have a plate in hand and set a limit. If you can see what is on your plate, you know how much you’ve had. By sticking to one plate, you can exercise portion control. This helps prevent mindless munching.

3. Stay an Arm’s Length Away

If you’re mingling with friends and relatives, have your conversation away from the snacks. Mindless eating happens when you’re lost in conversation, but the chip bowl is right in front of you.

4. Don’t Drink Your Calories

For some people, holiday parties are accompanied by festive drinks. Drinks mixed with soda add empty calories and are high in sugar. Many beers have 100 or more calories per 12 oz.  Be aware of how much wine you pour, it’s easy to double your portion in a wine glass. Stay hydrated and save some calories by having a glass of water in between drinks.

5. Keep Your Routine

Just because you have a party to attend Saturday night, doesn’t mean you should skip the gym in the morning (we’re open 8am-2pm). If you’re anticipating a big, holiday dinner, make sure you still have a healthy breakfast and lunch- you don’t want to be fasting all afternoon and starving by dinner time.

6. Dinner > Dessert

When there is a lot to choose from, start by filling half of your plate with vegetables or fruit. Next, pick your protein: chicken, fish, turkey, etc. When dessert rolls around, choose just one delectable treat for yourself; it is the holiday season after all!

 

By Louise Mills-Strasser

How Do You Get The Sunshine Vitamin In The Wintertime?

Vitamin D is important for our bodies, but how can we get enough during the winter months?

Research has linked Vitamin D to decreased rates of cancer, osteoporosis, diabetes, heart disease, anxiety and depression. Vitamin D levels in the body are not as much of an issue during the summer when people are going outside. However, during the winter months, people spend a lot more of their time indoors due to colder temperatures and snowy days. This often leads to a drop in the body’s vitamin D levels.

But how can you get Vitamin D in the winter? Go outside! Even when there is snow on the ground, you can still get enough sun to boost your vitamin D levels. When you’re outside, let as much skin show as you comfortably can- your face, neck, and hands can get some sunshine. Go outside during “solar noon.” This is the time of day when the sun is at its highest point in the sky. When you’re outside, use your skin as a cue. If your skin starts to turn pink, you’ve had enough. Keep in mind that you don’t need to spend hours in the sun. Even ten minutes a day can help boost the level of vitamin D in your body.

We live in an area where the sun shines enough in the winter that vitamin D supplements may not be necessary. However, especially with supplements, we need to ensure that we don’t get “toxic” on vitamin D. A better way to get vitamin D is simply by eating more of the foods rich in this vitamin. There are a handful of foods that can help boost vitamin D levels. Good food sources include fatty fish such as salmon, tuna, mackerel, mushrooms, eggs, and vitamin D fortified foods such as milk. Wild salmon is a great source and just a small 4 ounce serving can give us more than enough of the recommend daily allowance. For those with dietary restrictions, any type of milk will do! Cow, soy, almond, and coconut milk are all vitamin D fortified.

Following these simple recommendations can help everyone enjoy the health benefits of vitamin D naturally not only during the winter, but all year long.