Project Juice: Day 10

Today, I thought I would read the instructions for my new juicer. Fortunately, I don't think I have been operating the juicer in an unsafe manor the previous 9 days. However, a solo tip about a particular fruit stands out. There is no mention of food with the exception of pomegranate. I figure this must be important. There are explicit instructions on how to eat and prepare a pomegranate. According to Bella, one should score the outside of the pomegranate to peel off the skin, then under running water and into a bowl of water, push the anrils into the bowl. The fiber will float, the anrils will sink (for the most part) and you will have successfully separated your fruit and are ready to juice. Bella recommends juicing the pomegranate twice (the pulp, not the juice) to fully extract all the juice.

12/13/2011 | Nutrition Talk | Anne Rollins

Project Juice: Day 7

Well things are certainly picking up at this time of year, and initially I have a sense of gloom about my juice. I was rushed and behind schedule, but onward I pushed to collect some ingredients for juice. In fact, once I started the process, I became far more engaged and excited about what I should create. Hey, kind of like a day where you don't quite feel like doing the workout, but lace up the sneakers anyway, and have a great session!

12/11/2011 | Nutrition Talk | Anne Rollins

Project Juice: Day 4

Feeling like I have made some serious progress, purchasing the actual juicer, I am confident that I will be able to make some quality juices. Simplicity as the Golden Rule, I create an orange, ginger and ginseng juice that I deem quite tasty and full of vibrant health! Perhaps because I have bought enough root to take me through the month do I feel the compulsion to add ginger and ginseng to everything I make. Quite frankly, these ingredients just sound as if they belong in a juicer. However, how much ginseng should I really be getting?! After researching a bit, ginseng root has many healthful benefits, including lowering blood sugar, blood pressure and improving the immune system. Warnings about ginseng in high doses only appear regarding extracts and supplements, not the actual root.

12/08/2011 | Nutrition Talk | Anne Rollins

Core Diet dietitian Anne Rollins chronicles here journey on the Core Diet holiday juicing challenge! Join her in her 30 day journey……

So, I have been lured into a 30 day trial of juicing. Perhaps a bit of previous intrigue, and with minimal taunting, I am in… 30 Juices in 30 days.

My disclaimer: I have never juiced, am scared of juicing and do not own a juicer.

Typically, if I choose to start a new endeavor, I will research and analyze every possible angle, perspective and internalize until I feel expertly versed…Unless of course, I feel like jumping in with no knowledge at all so as to create a larger margin for improvement. The later is true for my juicing. After wrapping up the racing season and moving into holiday mode, I'm feeling like I need some raw enzymes and with no time to prep.

12/05/2011 | Nutrition Talk | Anne Rollins

During this time of year when everyone, including triathletes let loose to enjoy the holiday cheer, it is a good time to focus on some ways to balance the endless holiday party platters and treats. The average American will gain between five and 10 pounds, in the time between Thanksgiving and New Year's. What can we do to help avoid this, to some degree, and provide nutrient density that supports the training volume that we are trying to get in, in between parties? The answer: Juicing!

11/23/2011 | Nutrition Talk | Jesse Kropelnicki

One of the first things that I ever learned, while studying for my undergraduate degree, was that food should not be labeled into categories of good and bad. Also, to avoid the term "junk food", when referring to foods that can be considered, shall we say, not quite as healthy as other available options. The message was quite clear: "Everything in moderation" However, in this day and age, I think that we can all agree that when it comes to food, our moderation needs some moderation!

10/20/2011 | Nutrition Talk | Jaime Windrow

We've all been there. Ah, the first year into the sport we love so much called triathlon. Can you recall all the clumsy things you did as a newbie when just getting into the sport? Please tell me you've done some not-so-intelligent things like myself!

09/30/2011 | Fitness Talk | Amanda Cassell

When I signed up for Louisville back in September of last year I knew exactly what I was getting into. I live with an Ironman, I've worked with Ironman athletes, and I've been a spectator at three Ironman events.

Early in February of 2010, while training for the Boston Marathon, a nagging pain developed in my left tibia...

09/27/2011 | Race Reports | Rachel Froehlich

Nothing says indulgence like a nice, big order of french fries, sprinkled with plenty of salt, and dipped into a big pile of ketchup. Mmmm!!!! Or, perhaps a big gooey slice of cheese pizza? Wonderful for your taste buds, but not so good for your sodium levels. If you've been trying to cut back on your sodium intake, with just a pinch of table salt on your baked potato and a dash on your scrambled eggs, be advised that a pinch here and a dash there can quickly add up to unhealthy levels!

09/19/2011 | Nutrition Talk | Amanda Cassell

There are always many trends in nutrition, but the one currently gaining momentum is a return to softer claims by food companies and manufacturers, and a revisited focus on inherent nutrition. The trend is away from trends. This shift is multi-factorial, and who could say which factor is most important. Our modern world produces food lacking in minerals, vitamins, fiber, enzymes, and antioxidants. Fortunately, our culture is starting to evaluate our food supply, including, additives that we can't read, pesticides that may be harmful, antibiotics wreaking havoc through the food chain, added hormones that may be linked to altered hormones and development in humans, carcinogenic food stuffs (and yes, food stuffs is the name given to something that may be eaten, but does not retain enough of its' original wholesomeness to be referred to as food), fruits and vegetables with decreased nutrients because of unrotated crops or overplanting on depleted soils, or with many travel miles that may allow for increased oxidation, or worse, a chemical agent to delay ripening… to name a few.

07/19/2011 | Nutrition Talk | Anne Rollins