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the GRAS is Never Greener

No, I don’t mean “grass."

I mean GRAS as in “Generally Recognized As Safe."

Now, before I get into it, a little on food politics...

The United States Food and Drug Administration
The FDA is responsible for protecting and promoting public health through the regulation and supervision of food safety, tobacco products, dietary supplements, prescription and over-the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), veterinary products, and cosmetics. (Adapted from Wikipedia)

Food Additives
Food additives are natural or synthetic substances that are normally neither consumed as a food itself nor used as a food ingredient, but are intentionally added to food (usually in small quantities) to assist in its processing or to “improve” its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life. Additives are not considered nutritional even if they have some nutritive value. (Adapted from Business Dictionary)

Generally Recognized As Safe (GRAS)
In 1958, the FDA’s Federal Food Drug and Cosmetic Act (FD&C Act) was amended so certain food ingredients with a long history of use were exempt from the pre-market evaluation and approval processes. Such additives fell under a new FDA designation—Generally Recognized As Safe—meaning that these additives are considered “safe” by “experts” and so are exempt from the FD&C Act’s usual food additive tolerance requirements.

So, what’s the problem here? While I’d like to believe that this regulatory agency is here to protect us, I question to what extent. A few points:

• Just because certain food ingredients have a long history of use, DOES NOT mean that they are truly SAFE (despite what the very few and possibly flawed clinical studies conclude)
• While agar, a gel derived from red algae is GRAS (and truly safe) so is Monosodium glutamate (MSG), a chemical flavor enhancer that has adverse side effects for many (just google it!)
• And artifical flavors, colors (like FD&C Red #40) and sweeteners are also GRAS

Now, as far as I’m concerned, we have a HUGE problem on our hands.

[ENTER SARCASTIC STEFANIE]

Stefanie: GRAS is a little wishy washy—some safe, some not so safe. You get light-headed from MSG or create a perfect storm for cancer with all the “artificials”, but what the heck, not a big deal!!! It’s only your health.

Sadly, we have no way of knowing how safe these foodstuffs really are. The government chose not to put them through rigorous testing (remember, they are all GRAS). Way too much time and money (and food industry pressure for sure). So, I guess we, the people, are the guinea pigs. And, we the people are getting sicker. Hmmm...

Thus, it is up to us to educate ourselves (and me to help educate you). So let me cut through the riff raff and give you some tools. Ladies and gentleman, it is time to clean out your pantry and palette! Believe it or not, consumers in the end, have the power. So, let’s take that power back by getting smarter:

• Buy A Consumer’s Dictionary of Food Additives by Ruth Winter, M.S (this is the down and dirty truth)
• Download I phone app DON’T EAT THAT
• Start to REALLY read your labels and if you don’t know what something is, LOOK IT UP (in the aforementioned book or on the I phone app)
• Do your best to stick with food that is made with FOOD not FOOD ADDITIVES
• Avoid MSG and any and all artificial flavors, colors and sweeteners and chemical preservatives like Disodium EDTA, potassium sorbate, etc.
• Create “bad food boundaries” at home so you are eating mostly clean cuisine
• Demand clean food in your schools

I often get asked, “Why do you believe our nation is so sick?” My answer, “What do we put into our bodies everyday?” The grass will always be greener if we begin to eat more consciously!!!

A Conversation with Stefanie

I finally decided that it is time to give this “vlog thing” a whirl. So, welcome to my monthly VLOG—A CONVERSATION WITH STEFANIE. You will have the chance to check out what I have to say on some oh so serious food and nutrition topics (cutting through the riff raff).  And I promise to leave you with some very important take home tools so you know HOW TO get healthy with food (that is, if you really want to!). This is a conversation, so I want your questions, concerns, thoughts and topic suggestions for upcoming vlogs. Bring it on!!! And, please bare with me as this Vlog thing is new to me. Click here to watch my introduction!

A Ross School Community Food & Nutrition Initiative

Growing a Healthy Child, Growing a Healthy Parent

An evening with Ross parent and Culinary Nutritionist, Stefanie Sacks, M.S., CNS and Ross Executive Chef Liz Dobbs

In a climate where school foodservice is fostering poor health among our nations children, we are truly fortunate that The Ross School is at the forefront of offering its students a health supportive program that includes a variety of healthy food on a daily basis and nurtures a positive relationship with food among its student body.

To ensure that what is being done at Ross goes beyond the walls of the school, we are offering the parent community an opportunity to better understand why and how to integrate healthy foods into everyday life.

Ross parent and Culinary Nutritionist, Stefanie Sacks, M.S., CNS and Ross Executive Chef Liz Dobbs will discuss the importance of a parent’s involvement in educating their children about food and food choices, offer many tips to start the process at home and address your general questions and concerns specific to the Ross foodservice program.

Date: Thursday February 16, 2012, 6-7pm
Loctaion: The Ross School, Senior Building Lecture Hall
Registration: FREE (must RSVP by February 13 to 631-907-5191)

Food Solutions: Eat Well to Feel Better

A Practical Guide to Culinary-Nutrition with Stefanie Sacks, M.S., CNS and Mary Beth Augustine, R.D., CDN

This groundbreaking culinary-nutrition class will empower you with the knowledge and skills you need to get started on the road to wellness. We will: delve into what cutting edge, evidence-based  research tells us about the causes of a multitude of conditions ranging from allergies, asthma and chronic pain to more serious diseases such as diabetes and cancer; explore the healing properties of a wide variety of foods; and engage in hands-on cooking and tasting. Each week we will focus on a different foods: grains, vegetables/fruits, beans, and herbs/spices. You will leave this class with a solid sense of the therapeutic properties of many foods, equipped with a range of recipes and culinary techniques that can help you restore weakened physical states or prevent illness, and still enjoy delicious meals.

Date: Mondays March 19, 26; April 2, 9, 8-10pm
Location: The Open Center, 22 East 30th Street, New York City
Registration: Click here for more details and to register for this series

Stefanie as the Culinary Nutrition expert on Kim West, "The Sleep Lady's" new parenting website

It was literally a nightmare trying to get my oldest son Jack to go to bed. My husband or I would have to rock him for at least 45 minutes for him to shut just his eyes. Then each night he would wake up screaming for one of us. It was torture. A friend recommended that I call Kim. What a gift! She gave me the necessary support to set boundaries and shift Jack's sleeping habits. Fast forward a few years and Kim reaches out to me to ask me to be a part of her new parenting site. What an honor! Kim and I will discuss many food and nutrition related topics including: growing a healthy child; coping with picky eaters; eating for allergies and more. I will answer many of your questions regarding food and nutrition. And valuable resources will be offered. I feel fortunate to be among incredible experts offering valuable parenting information to her membership community.

BTW, she is offering a free trial of her Gentle Parenting Community Membership with every purchase of her Gentle Sleep Solution. Check it out at sleeplady.com/getsleepnow.

The Thriving Child

Parenting Successfully through Allergies, Asthma and Other Common Challenges by Erica Reid

Erica, a former client and fabulous woman, mother, wife and now friend asked me to contribute to her book. What an honor for me! You can check The Thriving Child out at Amazon NOW. It comes out in Spring 2012 but you can pre-order if you wish!!!

As I continue to meet people in my field and learn more about experts, movements, companies and more in the health, food and nutrition related space, I feel eager to share what I have uncovered with you.

Don't Eat That

This i-Phone application was designed to personalize your food safety. Organizations such as the FDA (Food and Drug Administration) and EFSA (European Food Safety Authority) are tasked with the protection of hundreds of millions of people. The quality of that protection is constantly debated. Our intention is not to disparage these organizations, (point of fact they are a source of much of the information in the database). Your standards and requirements just might be higher than those of these organizations. Your goal is to protect you and your family from unsafe or questionable food additives using your standards. 

Food Fight

FoodFight's mission is to revolutionize the way teenagers think about food and its role in their lives. Using schools as a platform, FoodFight arms students with tools, knowledge and resources necessary to take responsibility for their eating and buying habits and ownership over their health and life chances. Foodfight achieves its mission by providing cutting edge teacher training programs, curriculum and support to our teachers from a team of doctors, nutritionists and chefs.

Free From Gluten

Gluten free or going gluten free? This is THE online online supermarket with an enormous selection of exclusively gluten-free items. A great place to start if you don’t know how to navigate your grocery store!

Environmental Working Group

If I haven’t mentioned already, the Environmental Working Group (EWG) is one of the LEADING resources I call on for solid food and nutrition related information. Not only do they offer opinions, but most importantly the FACTS. The mission of EWG is to use the power of public information to protect public health and the environment. Please check them out!!! And for starters, look up one of this year’s hottest food topics, apples and arsenic.

So my boys love to cook. And I love to cook with them. Well, most of the time! Sharing this experience is a great way to get the boys involved in the process of nourishing themselves—something that is critical to the health of our children. Here is a little clip of Jack making some guacamole.

Jack's Makes Guacamole in the Cuisinart 'Mixer!'

Shitake Miso Bowl

Servings: 4

INGREDIENTS:
- 6 medium dry shitake mushrooms soaked and sliced, soaked, de-stemmed and sliced thin
- 1 cup warm water, (to soak mushrooms)
- 1 small yellow onion, thinly sliced (about 1/2 cup)
- 1 large carrot, thinly sliced into rounds
- 10 medium fresh shitake mushrooms, de-stemmed & thinly sliced
- 2 slices fresh ginger, un-peeled, 1/4" thick
- 7 cups water
- 3 leafs bok choy, thinly sliced
- 1 1/2 tablespoons white miso
- tamari soy sauce, to taste
- gomasio, to taste

METHOD:
1. In bowl, soak dry mushroom in 1 cup warm water.
2. Prep vegetables.
3. In a large pot, place 7 cups water plus all vegetables (including ginger) except for bok choy. Cover and bring to boil. Turn down heat and simmer, covered for 20-40 minutes.
4. Meanwhile, when soaking mushrooms are soft, remove mushrooms from water, slice thin (may need to remove tough stems) and add to simmering soup with soaking liquid.
5. When soup is finished, turn off heat, remove and discard ginger. Add miso, mixing thoroughly. Add bok choy.
6. Season with tamari and gomasio.
7. in center of oven rack and cook for 90 minutes regularly basting chicken until golden brown.

Culinary Nutritionist

Stefanie Sacks, M.S., CNS is a Culinary Nutritionist who works hands-on with individuals and groups in transition to a healthier way of eating as a food counselor, nutrition educator and chef instructor. She has been studying food and healing for twenty-five years, has her Masters of Science in nutrition from Columbia University, is a Certified Nutrition Specialist and is a graduate of The Natural Gourmet Institute for Health and Culinary Arts. In 1999 she launched her private practice working one on one to help prevent illness and restore health through personalized nutrition therapy and culinary guidance. In addition to her private practice, Stefanie created Food Solutions: A Gateway to Healing—an innovative culinary nutrition education workshop series that represents a seamless translation of the most recent disease specific medical science to a client’s own plate with the kitchen as the centerpiece of education. It launched in 2010 at Donna Karan’s Urban Zen Center and will now be offered at the New York Open Center. Stefanie also speaks and conducts workshops for adults and children nationwide. Continue reading.

Email: sbs@stefaniesacks.com
Telephone: 917.686.3778
Website: stefaniesacks.com
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