Joanne Hollander's suggestions, observations and a few anecdotes about food and eating today:
November 22, 2011 by Melissa Montovani

Just In Time For ThanksgivingThanksgiving is in T-2 days, which means that many of our blog readers, followers on Twitter and those who like us on Facebook are preparing for a dinner with all the trimmings. Perhaps you’ll find that you have too many leftovers to enjoy in the regular ways — turkey or Tofurkey sandwiches (for those among us who aren’t celiac or gluten intolerant that is) get old quick — so you may find yourself searching for creative ways to enjoy them, such as pumpkin puree enchiladas. You’re happy and excited for the big day and the inevitable food coma that will follow, and then you notice an article, called “Americans Are Fat, And Expected To Get Much Fatter,” which changes everything.

Nancy Shute begins by writing, “In case you haven’t noticed, we’re fat, and getting fatter.” Was she being tongue in cheek or did she really think that we’d miss our growing waistlines? (Personally, I’m assuming the former, but leaving room for the latter.) She also writes that according to Mark Huffman, assistant professor of preventative medicine and cardiology at Northwestern University, 83 percent of American men will be either overweight or obese by 2020. And women aren’t far behind their male counterparts with a projected 72 percent being either overweight or obese by the same year.

With obesity statistics like these ones, the rate of those who are diabetic or pre-diabetic is also likely to go up considerably for both men and women. Huffman predicts that 77 percent of men and 53 percent of women, an increase of 15 percent and 10 percent respectively, will suffer from either diabetes or pre-diabetes if something isn’t done to change the path we’re on right now. And yes, right now, starts before you load up your plate with heaping amounts of meat or vegan alternatives, stuffing, side dishes, and then top off the feeding frenzy with a dessert or two.

Perhaps this year, we should consider how a more moderate Thanksgiving spread would help us in the long run. Perhaps, we should consider making lower fat, lower amounts of refined sugar, and moderation the key to our Thanksgiving Day feasts. Perhaps, products like Soyummi puddings can top off a sensible dinner on Thursday in a way that feels indulgent without the unnecessary refined sugar, cholesterol, gluten or most of the top eight allergens. Perhaps, we can give more weight to the being thankful part of Thanksgiving this year.

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Joanne Hollander is the founder of Soyummi Foods and a food expert, who still loves to spend time experimenting in her kitchen. A strong proponent of healthy and natural eating, Joanne shares suggestions, observations and a few anecdotes about food and eating today.

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