Archive | November 2022

What happens to the body after a traditional Thanksgiving meal and more!

We’ve made countless jokes about our “Thanksgiving pants“ and planned belt unbuckling as we prepare to indulge in a big meal on Thursday. And, in case you missed it, we’ve also done our best to calculate the number of calories we might consume if we don’t rein it in a little bit. But what actually happens to your system when you overeat during the holidays?

We asked Dr. Jay Kuemmerle, a gastroenterologist and professor of medicine at Virginia Commonwealth University and Dr. Daniel Hurley, an endocrinologist and consultant in the Division of Endocrinology, Diabetes, Metabolism and Nutrition at the Mayo Clinic, Rochester to walk us through how our bodies really handle the feast before us.

“The main difference that relates to Thanksgiving is the volume and constituents of the meal,” says Kuemmerle. “In large part the high fat can lead to feeling very full and slower digestion. This can cause the stomach to expand to a greater degree, which can be uncomfortable.”

Uncomfortable how? Well, as the stomach gets more distended from overeating, the growing pressure is relieved by releasing gas — that means some people will experience acid reflux and the urge to belch. Kuemmerle suggests thinking of the stomach as a balloon: It has some elasticity, but eventually reaches a breaking point and must relieve pressure.

Our bodies have a natural stopping point, but the brain is capable of overriding the stomach’s wishes to stop eating. That’s particularly true during a holiday meal, where variety and abundance are prized.

“There’s some suggestion that a wide variety of food, like at the Thanksgiving meal, tends to increase food intake,” says Hurley. This is often referred to as the “smorgasbord effect,” according to the Columbia University Press.

Thanksgiving differs from other meals mostly in ritual: The holiday prizes tradition over digestive mindfulness, hence the problems with variety and satiety. But in all other ways, the meal looks about the same to your digestive tract. (Which may be a comment on our abundant year-round food supply and not this holiday of abundance).

Below, how digestion works — on Thanksgiving and on all other days:

It turns out the expression “feast your eyes” is pretty dead on. As soon as you sit down at the table, the sight and smell of the food sends a signal to the brain and then down to the stomach to prime your digestive system for the meal, according to Kuemmerle.

That means, at the very first bite, your stomach is primed and ready to go. “When the first bite of food hits the stomach, it’s already revved up: acid and digestive enzymes have been released,” says Kuemmerle. “The stomach starts to expand to accomodate the meal.”

Your mouth plays a role too. “As food is chewed, digestive juice from the salivary glands starts the digestion,” explains Hurley. “The teeth involved in mastication break down the food into protein, carb, fat and then in the stomach, breakdown continues.”

As you eat, your stomach stretches and secretes acid and digestive enzymes to help digest the food. Once you get to a point where your stomach feels full, stretch receptors — a collection of sensory nerves in the stomach — send messages to the brain to tell it that it’s time to stop eating.

Again, this is where your brain can really misguide your body. “When we eat, ghrelin — the hormone that stimulates back to brain to say I’m full or I’m hungry — increases and activates the hunger or satiety centers in the hypothalamus of the brain,” explains Hurley. “But your central nervous system can override the hypothalamus — it’s the same reason we can stay awake, even if our brain is telling us we’re tired.”

Once your body determines fullness, the stomach grinds the food down into two to three millimeter pieces — small enough to fit into the small intestine. As the stomach does this, it begins to contract and reestablish its tone, while pushing the ground up matter and digestive liquid through the pylorus and into the duodenum, which is the upper part of the small intestine.

This process can be slowed, depending on what you ate. “A high fat meal with gravy and butter delays emptying of the stomach because fat is harder to digest,” says Kuemmerle. In other words? Your stomach’s ability to efficiently process its contents may rely on how much butter your Aunt Mable put in those mashed potatoes. This can delay stomach emptying, which is an important step of digestion because the food’s presence in the small intestine signals the release of important enzymes from the pancreas and galbladder. These pancreatic enzymes and bile help to digest carbs and proteins and emulsify fats, breaking the food down into amino acids and simple sugars to be absorbed into the blood stream.

Of note, Hurley explains, our metabolism can actually increase if we eat too much to help with digestion, which requires energy. But don’t get too excited, he says, “it’s not enough to overcome the calories we don’t need — it’s just enough to help us.”

The release of sugar in the blood stream triggers insulin, the hormone responsible for regulating blood sugar. Insulin and another hormone glucagon will store some sugar in the liver as glycogen (some fat is also stored in the liver). Every cell of your body requires glucose and muscles also requires a store of glycogen. What the body doesn’t use for these functions will be sent to fat tissue to be stored as fat — either subcutaneous fat or abdominal visceral fat.

As the digested material hits the end of the small intestine, specific vitamins get absorbed, bile gets reabsorbed and hormonal signals are sent to the brain.

Next, the body performs a really fascinating self-cleaning maneuver: As the matter continues into the colon (where water is reabsorbed and some additional nutrients are absorbed, according to Kuemmerle), the interdigestive period begins. All of the “indigestible material” — the detritus that didn’t make it through the first time — gets pushed through. The pylorus opens widely and the bigger stuff gets swept into the colon. A gallbladder contraction allows the pancreatic duct to get cleaned out. It is, Kuemmerle explains, a form of housekeeping to prep the body for the next meal.

“While the [conscious] brain is involved in chewing and swallowing and ‘starting’ the machinery,” says Kuemmerle. “The vast number of functions occur in the GI tract without us being able to regulate or be aware of it.”

And here you thought you were just sitting on the couch.

QUOTE FOR WEDNESDAY:

“While the holiday season is certainly merry and sentimental, these festive months carry the added risk of holiday weight gain. If you’re looking for ways to cut down on the calories this Thanksgiving, take note of these 10 ways to watch your waistline.
1. Choose Healthy Thanksgiving Dishes
2. Watch Your Alcohol Intake
3. Don’t Forget About Exercising
4. Make Only One Thanksgiving Dessert
5. Eat Before the Main Event-
If you can’t trust yourself and your appetite around a table full of delicious Thanksgiving delicacies, aim to eat an hour or so before the main meal. Eating before Thanksgiving will help you to not pile your plate with too much food as you’ll already been pretty full.
6. Be Social-Aside from being a prerequisite on special family occasions, socializing will help you stay away from the chips, dip and celebratory snacks. Mix and mingle around the room or the table and you’ll find you’ve forgotten all about the temptation to eat the unhealthy snacks on offer.
7. Get Out of the House-Why not troop the whole family out of the house after the big meal? This can be a great adventure if there’s kids involved.
8. Less is More
9. Use a Smaller Plate
10. Avoid the Leftovers”

FITDAY (https://www.fitday.com/fitness-articles/nutrition/10-tips-to-have-a-healthier-thanksgiving.html)

 

Part 2 – How to stay healthy but tasty on Thanksgiving!

 

Slowly Savor

Eating slowly, putting your fork down between bites, and tasting each mouthful is one of the easiest ways to enjoy your meal and feel satisfied with one plate full of food, experts say. Choosing whole grains, fruits, vegetables, broth-based soups, salads, and other foods with lots of water and fiber add to the feeling of fullness.

Spread out the food and fun all day long. At the Finn family Thanksgiving gathering, they schedule dessert after a walk, while watching a movie together.

“We eat midday, and instead of another meal at dinnertime, we continue the feast with dessert a few hours after the main meal,” Finn explains.

Go Easy on Alcohol

Don’t forget those alcohol calories that can add up quickly.

“Have a glass of wine or a wine spritzer and between alcoholic drinks, (or) enjoy sparkling water,” says Diekman. “this way you stay hydrated, limit alcohol calories, and stay sober.”

Be Realistic

The holiday season is a time for celebration. With busy schedules and so many extra temptations, this is a good time to strive for weight maintenance instead of weight loss.

“Shift from a mindset of weight loss to weight maintenance,” says Finn. “You will be ahead of the game if you can avoid gaining any weight over the holidays.”

Everyone looks forward to Thanksgiving for the delicious food (and, of course, the leftovers!). But did you know that the average adult eats approximately 2000-3000 calories at the Thanksgiving meal? Try the following strategies so you still can enjoy your meal more while making it more healthful (and less caloric):

Don’t come to the Thanksgiving table starving! Make sure to have a healthful breakfast and lunch before arriving at dinner. When you are extremely hungry, you eat very fast and tend to overeat.

Fill your plate with salad and veggies first and then leave a small amount of space for higher calorie options like stuffing, mashed potatoes, green bean casserole, etcetera. Don’t deprive yourself of your favorite dishes—think in terms of moderation!

Distance yourself from the hors d’oeuvre table. Munch on fresh fruits and vegetables (preferably organic) instead of high fat appetizers.

Drink plenty of water to keep your body hydrated, many of the foods served on Thanksgiving are high in sodium.

Go skinless…most of the fat is in the turkey skin. Have your turkey breast, leg, or thigh without the skin to trim major calories and fat.  (Have you ever thought of trying a vegetarian Thanksgiving?  It’s a radical concept for many, but it’s a fun way to think creatively in the kitchen about the holiday.)

Eat slowly…put your fork down every few bites and drink water. Your brain will have time to catch up with your stomach and you will find that you are satisfied with less food!

If you are the host, try making healthful alternatives such as steamed green beans with a drizzle of olive oil and almond slivers (instead of green bean casserole) and baked sweet potatoes (instead of baked yams with butter and marshmallows) to decrease calories and fat and increase nutrient density!

 

QUOTE FOR TUESDAY:

“Boiled shrimp with lemon or cocktail sauce is a healthier pick than fried hors d’oeuvres. Try having a pot of a roasted vegetable soup, such as carrot or butternut squash, on offer for guests to enjoy. Other healthful starters include stuffed mushrooms, raw veggies with hummus, and seasonal fruit.

Thanksgiving is a great time to serve family recipes like Grandma’s pumpkin pie or your dad’s dinner rolls. Our advice: Don’t mess with your favorite holiday dishes. But do try swapping or adding ingredients to less sacred one.

• Skip the cream. Use Greek yogurt or whole milk instead in mashed potatoes, creamy soups, and creamed onion or spinach recipes.

• Reduce the sugar. Cut it back by 10 to 25 percent in baking recipes. You’ll barely taste the difference.

• Add some fiber. Replace 25 to 50 percent of the all-purpose flour called for in recipes with whole-wheat flour. Or try half all-purpose, half white whole-wheat flour, a lighter, milder version of the whole grain. If your recipe calls for breadcrumbs or panko, opt for whole wheat.

• Upgrade the stuffing. Replace half the white bread with whole wheat, use low-sodium chicken broth, and add extra vegetables, such as carrots, mushrooms, and peppers.

• Be sodium savvy. Using the flavors of the season—thyme, sage, rosemary, cinnamon, nutmeg, cloves—will cut the need for salt.”

CR  Consumer Reports  (https://www.consumerreports.org/healthy-eating/ways-to-eat-smarter-at-thanksgiving-dinner-a2912481484/)

Part 1 – How to stay healthy but tasty on Thanksgiving!

Thanksgiving only comes around once a year, so why not go ahead and splurge? Because gaining weight during the holiday season is a national pastime. Year after year, most of us pack on at least a pound (some gain more) during the holidays — and keep the extra weight permanently.

But Thanksgiving does not have to sabotage your weight, experts say. With a little know-how, you can satisfy your desire for traditional favorites and still enjoy a guilt-free Thanksgiving feast. After all, being stuffed is a good idea only if you are a turkey!

Get Active

Create a calorie deficit by exercising to burn off extra calories before you ever indulge in your favorite foods, suggests Connie Diekman, MEd, RD, former president of the American Dietetic Association (ADA).

“‘Eat less and exercise more’ is the winning formula to prevent weight gain during the holidays,” Diekman says. “Increase your steps or lengthen your fitness routine the weeks ahead and especially the day of the feast.”

Make fitness a family adventure, recommends Susan Finn, PhD, RD, chair of the American Council on Fitness and Nutrition: “Take a walk early in the day and then again after dinner. It is a wonderful way for families to get physical activity and enjoy the holiday together.

Eat Breakfast

While you might think it makes sense to save up calories for the big meal, experts say eating a small meal in the morning can give you more control over your appetite. Start your day with a small but satisfying breakfast — such as an egg with a slice of whole-wheat toast, or a bowl of whole-grain cereal with low-fat milk — so you won’t be starving when you arrive at the gathering.

“Eating a nutritious meal with protein and fiber before you arrive takes the edge off your appetite and allows you to be more discriminating in your food and beverage choices,” says Diekman.

Lighten Up

Whether you are hosting Thanksgiving dinner or bringing a few dishes to share, make your recipes healthier with less fat, sugar, and calories.

“There is more sugar and fat in most recipes than is needed, and no one will notice the difference if you skim calories by using lower calorie ingredients,” says Diekman.

Her suggestions:

  • Use fat-free chicken broth to baste the turkey and make gravy.
  • Use sugar substitutes in place of sugar and/or fruit purees instead of oil in baked goods.
  • Reduce oil and butter wherever you can.
  • Try plain yogurt or fat-free sour cream in creamy dips, mashed potatoes, and casseroles.

Police Your Portions

  • Thanksgiving tables are bountiful and beautiful displays of traditional family favorites. Before you fill your plate, survey the buffet table and decide what you’re going to choose. Then select reasonable-sized portions of foods you cannot live without.

“Don’t waste your calories on foods that you can have all year long,” suggests Diekman. “Fill your plate with small portions of holiday favorites that only come around once a year so you can enjoy desirable, traditional foods.”

  • Skip the Seconds.Try to resist the temptation to go back for second helpings.”Leftovers are much better the next day, and if you limit yourself to one plate, you are less likely to overeat and have more room for a delectable dessert,” Diekman says.
  • Choose the Best Bets on the Buffet.While each of us has our own favorites, keep in mind that some holiday foods are better choices than others.”White turkey meat, plain vegetables, roasted sweet potatoes, mashed potatoes, defatted gravy, and pumpkin pie tend to be the best bets because they are lower in fat and calories,” says Diekman. But she adds that, “if you keep your portions small, you can enjoy whatever you like.”

Most of all Enjoy your Thanksgiving Day!!

QUOTE FOR MONDAY:

“3 days before thanksgiving

  • Defrost your turkey. Thawing a frozen turkey takes time and patience. The best way is to thaw the bird in the coldest area of the fridge with a pan underneath to catch any drips (not on the counter).
  • Buy perishable ingredients. Buy your salad greens and perishable vegetables. Wash lettuce leaves now, dry well, and store by packing them in paper towels in a plastic bag in the refrigerator.
  • Clean the house and set up the table and chairs. Smart tip: put non-cooking household members in charge of cleaning. If you’re having a lot of guests, you may want to set up the table(s) and make sure you have enough space and chairs.”

Food Network (foodnetwork.com)

Preparing for Thanksgiving the next 3 days before GOBBLE GOBBLE, if not already!

3 days before the big day or sooner TIPS! Well lets get prepared if you have the party at your house!

1. Thanksgiving, you can put the finishing touches on the guestroom and set out front porch decorations. Prepare the guest room with fresh linens and other amenities and rake the leaves when you get a chance. If children will be attending, get out Thanksgiving movies or games that kids will love, including BABY SAFE.

2. Double-check your home to make sure you have enough of everything for everyone. Think napkins, plates, serving bowls, name cards—even ice! This is a good time to wash or dry-clean your table linens, too.  Clean house for them and you guys giving the party!

3.  TODAY no later write down the menu if not already done.   Write down any items you’ll need to buy; remember to consider meals for the rest of the weekend if guests are sticking around. Turkey should be first and foremost if it isn’t already ordered. Consider purchasing perishables like milk and fresh fruit a day or two before the party so they don’t go bad.

4. If you’re purchasing a frozen bird, allow the turkey to thaw in your fridge for 24 hours for every 4 pounds of turkey.

5 Speaking of that delicious Thanksgiving turkey—plan ahead for tasty turkey leftovers. Make sure you have enough containers to hold all the leftovers. You may also want to grab a few inexpensive leftover containers at places like the dollar store or Walmart’s or Target, you get the idea!

6. To remember your health be STRESS FREE! 2 Days before the holiday do the following:  Prepare ingredients inadvance and tackle make-ahead dishes where you can. Prepare ingredients in advance and tackle make-ahead dishes where you can. Thanksgiving, clean and peel any vegetables and refrigerate them (keeping them in water can keep them from browning). Set out the bread for homemade stuffing (stale stuff works best), and pre-make your favorite sweet cranberry sauce and creamy mashed potatoes.   Run your dishwasher and make it dish free for the big day so clean up is easier!  SET UP YOUR BAR with empty ice buckets and alcohol not open yet like new wine bottles and harder alcohol on the table with the wine openers if you need them.  Make sure at the bar or in your closet you have enough clean glasses to lay out Turkey morning!

7. Few days before if not already done, make serving extra-easy with a planned layout. Fill the dining table with your chosen serving bowls and glasses, placing food labels in the proper dishes. If you’re buying flowers for your centerpiece, remember to pick those up few or even couple of days before or easier fake lay our flowers (that is up to the hostess and host doing the party).

8.  Night before most Thanksgiving chopping, peeling, or toasting can be done about 24 hours before Thanksgiving. Make the Thanksgiving pies if they need refrigeration after made that day do so, and set out the overnight dinner rolls to rise. As you prepare the side dishes and appetizers that can be made early, remember to set out any dishes or kitchen tools that you will need for Thanksgiving Day.

9. If you have a dessert and coffee table set it up the night before; you can even make a staging area for coffee, desserts, and drinks. Stock with flatware, sugar, creamer, and cups to avoid guests finding themselves underfoot.

LESS STRESS THE BETTER YOU THE HOST OR HOSTESS NEED TO ENJOY YOUR THANKSGIVING TOO!

 

QUOTE FOR WEEKEND:

“The single best way to reduce the risk of seasonal flu and its potentially serious complications is to get vaccinated each year, but good health habits like avoiding people who are sick, covering your cough and washing your hands often can help stop the spread of germs and prevent respiratory illnesses like flu.”

Centers for Disease Control and Prevention – CDC  (https://www.cdc.gov)

QUOTE FOR FRIDAY:

“Symptoms of a cold tend to be mild. You may have a runny nose, cough, congestion, and sore throat. But you won’t usually have the aches and fever that are common with COVID-19 and flu. Often, you’ll feel better in a couple of days.

There’s no cure for the common cold. Typical treatments include rest, fluids, and over-the-counter medicines. Winter is the prime cold and flu season. You’re more likely to be indoors and closer to others when it’s colder outside. Weather also plays a role in the spread of viruses.”

NIH News in Health

QUOTE FOR THURSDAY:

“People with an increased risk of lung cancer may consider annual lung cancer screening using low-dose CT scans. Lung cancer screening is generally offered to older adults who have smoked heavily for many years or who have quit in the past 15 years.  If there’s reason to think that you may have lung cancer, your doctor can order a number of tests to look for cancerous cells and to rule out other conditions.  An X-ray image of your lungs, a sample of abnormal cells may be removed in a procedure called a biopsy, and doing the staging of the cancer.”

MAYO CLINIC