That's Fit

Peanut allergies have become pretty popular. And what causes them remains a bit confusing.

When my now almost three-year-old daughter was a baby, our pediatrician told us the American Academy of Pediatrics recommended peanut consumption be delayed until age three because the allergy was believed to be developed due to repeated exposure at a very young age. But new studies suggest no relation between allergies to peanuts and when a child began eating them. This is what AAP had to say. Since the cause is still clear as mud, study authors recommend more research on the cause of early allergic reactions to peanuts, as well as successful prevention efforts.

Meanwhile, we're still eating sunflower seed butter in our house. This web page touts its similarity to peanut butter in consistency, taste and price and offers a nutritional breakdown (it does contain a bit more sugar than some peanut butters). We started when the pediatrician gave us the nitty gritty on nut allergies and we have no plans to stop. It's really tasty. I like it better than peanut butter. We pick up a couple jars every time we go to Trader Joe's. But it's also available in other local markets.

So until researchers come up with some more news on peanuts, consider sunflower seed butter as a tasty alternative that you don't have to worry about.

I'm on a mission to better understand whole grains because as we all know and Maggie recently told us, it's kind of confusing trying to figure out what counts as a whole grain and what doesn't. Slowly but surely and with some help from The Whole Grains Council, I'm unraveling the mystery. And so I thought you might want to know what I'm learning.

First, a definition from The Whole Grains Council: Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

And now, here are examples of whole grain foods and flours.

Amaranth
Barley
Buckwheat
Corn (including whole cornmeal and popcorn)
Millet
Oats (including oatmeal)
Rice (both brown rice and colored rice)
Rye
Sorghum (also known as milo)
Teff
Triticale
Wheat
Wild Rice

This list is not comprehensive but serves as a general guide of whole grains most familiar to consumers.

Oilseeds and legumes -- flax, sunflower seeds, soy, and chickpeas -- are not whole grains.

This is just a snippet of what The Whole Grains Council has to offer. I'm definitely going back for more. I'll let you know what else I discover.

While visiting family over the holidays, I was treated to a piping hot bowl of oatmeal made with steel cut oats -- perfect for the freezing temps that kept us holed up inside, swarming around the warm fireplace. I kept hearing about how healthy the "steel cut" part of this oatmeal was.

Isn't oatmeal just oatmeal? Does the type of oats used to make this tasty treat really matter?

Yes, it does matter.

Steel cut oats, also known as Irish or Scotch oats, are less processed than their rolled counterparts. These longer-to-cook oats are heartier, healthier, and come with a chewier texture. Steel cut oats are a definite oatmeal upgrade and come with these stats: 150 calories, 4 g fiber, 2.5 g fat, and 1 g sugar.

Grains, like steel cut oats, are the way to go. Here are some others you might add to your menu.

Wheat Germ
It contains more nutrients than any other vegetable and more protein than most meats. Sprinkle on a smoothie or add to your favorite (healthy) cookie batter and you'll fill yourself with 102 calories, 3 g fiber, 3 g fat, and no sugar.

Bulgar
Often used in tabouli, this one is has a low glycemic index and is far healthier than rice or couscous. It's quick to cook and can be added to almost any recipe. The basics: 151 calories, 8 g fiber, no fat, and no sugar.

Quinoa
Pronounced keen-wah, this protein-packed grain is complete -- this means it supplies the body with the amino acids it can't make on its own. Considered a rice substitute, this go-to grain is gluten-free, easy to digest, and high in all sorts of good stuff. Eat it like oatmeal or add it to stew for starters. The lowdown: 159 calories, 3.5 g fiber, 2 g fat, and 1 g sugar.

Flax Seed
Check out the fiber packed into this omega-3 gem: 11 g. And check this out: Flax might fight certain cancers and can be added to just about any food or snack you can dream up. Anyone aiming for weight loss or a boost in energy ought to try this grain with its 190 calories, 13 g fat, and .4 g sugar. Did I mention the fiber? 11 g. Wow.

I am happy to report that my husband and I have inspired a few people to aspire for healthier diets. I think it's John's very apparent weight loss that gets people thinking, and then asking how exactly it is that he's dropped nearly 40 pounds in the span of six months. In the event you might be contemplating your own diet revamp, here's how we've done it.

We started with three "No's" -- no sweets, no soda, and no red meat. And then we took on a two "lows" -- low calorie and low fat. There's other practices we've adopted along the way, like cutting down on breads, pastas, and other starchy items and abandoning creamy dressings altogether. We also use minimal amounts of butter and try to stay away from packaged foods. And while we've ditched a whole lot of junk from our diets, we've upped our consumptions of fruits and veggies. John has also become a real advocate for flax seed. He'll sprinkle it on just about anything.

That's it. Simple, right? We think so, now that we're over the hump and don't crave the unhealthy stuff we once shoveled in our mouths. We also think you should know this: Our way of eating is by no means temporary. It's not a diet. It's a life change. So we challenge you to not borrow this plan and then return to your old ways once you reach your desired weight. It just won't work that way, and your pounds will inevitably come creeping back. If you practice what we're preaching, you need to practice it for the long run. This way, you'll enjoy both a healthy weight and a healthy body for the long-term.

Here at That's Fit, we're constantly going on about the importance of taking care of your body, but there's more to a healthy life than just a healthy body -- a healthy body isn't any good unless you have a healthy mind too. So in honor of healthifying your brain too, here are the top 'brain' foods according to eDiets:

• Fish
• Nuts and seeds
• Tea -- green and black
• Whole grains
• Fruits and veggies, particularly berries and spinach. And, the more colorful the better

Of course, keeping your brain active is just as important as feeding it. Check out Rigel's suggestions on how to 'Train Your Brain' as well!