Friday, July 2, 2010

A Giveaway, A Guest Interview, and A Recipe

Happy 4th of July!

Thank you to all who submitted entries for the $40 e-card giveaway from CSN Stores!  And the winner is...

SAMANTHA

...#10 entry using the True Random Number Generator at Random.org.   

Thanks again!
Please check out my guest interview at Fooducate and the new "Foodie Friday" recipe for the best chicken tacos ever that I posted for 4th of July weekend.

Foodie Friday: The best chicken tacos ever. Seriously!

 Photo courtesy of Michelle Loy. Copyright 2010. All rights reserved.

I've decided to start sharing more recipes and food/cooking info on my blog. So I am going to start what I will call "Foodie Friday" for which I will contribute nutritious and tasty recipes or discuss the health benefits of specific nutritious foods and practical ways to incorporate more of them into your diet.  To send you off into Fourth of July weekend with a bang, I thought I would leave you with one of my all time favorite grilled chicken recipes ever!  For one, I know you're going to be grilling this weekend, right?  If so, you should try it. Seriously!  It will not disappoint.  Secondly, so many people tell me that they don't like chicken or that they get bored with it, and let me tell you, this will not be boring at all. It will only tantalize your taste buds and the aromas it delivers will be amazing!  Oh yeah, and it's easy! 

Let me give you a little bit of background on this recipe.  I am possibly obsessed with the Food Network and cooking shows, and one of my favorite chefs is Bobby Flay.  After watching an episode of Grill It! with Bobby Flay about two years ago, I just had to try this recipe. It sounded so delicious, and it is delicious!  Keep in mind that I have made a few modifications from the original to enhance the nutrition profile.

Spice-rubbed Chicken Breast  Tacos with Grilled Poblanos and BBQ Onions
Adapted from: Grill It! with Bobby Flay - Food Network

{Print this recipe}
Ingredients:
Grilled poblanos:
3 large poblanos
Canola oil
Salt and freshly ground black pepper

BBQ Onions:
2 sweet onions, leave skin on and cut crosswise into 1/4 inch thick sliced rings
Canola oil
Salt and freshly ground black pepper
1/2 cup of your favorite BBQ sauce

Chicken tacos:
2 Tbsp ancho chili powder
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp light brown sugar
1 tsp salt
1/2 tsp ground black pepper
4 boneless, skinless chicken breast
Canola oil
8 whole wheat flour tortillas (or you could use 16 corn tortillas for ~2 per person)
2 grilled, sliced poblanos (from recipe above)
Barbecued onions (from recipe above)
Shredded Romaine lettuce (Bobby has a coleslaw recipe that he uses with the tacos, but I'm not a coleslaw fan. I used broccoli slaw in photo above, and it worked great for some added crunch.)
Diced tomatoes (about 2 tomatoes)
Guacamole (Bobby Flay's recipe is phenomenal. Everyone we serve this to raves about it.) 

Directions:
1. Preheat your grill to high.
2. Brush the poblanos with oil and season with salt and pepper. Grill until lightly blackened on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. Set aside.
3. Brush the onions with oil and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 4 minutes each side. Brush with some of the barbecue sauce during the last few minutes. Remove the skin when the onions come off the grill.  Set aside. 
4.   Mix the chili powder, cinnamon, cumin, brown sugar, salt and black pepper together in a small bowl.  Rub each side of the chicken with the rub mixture.  Drizzle with oil and grill each side for about 4-5 minutes until cooked through. Remove from the grill and let rest 5 minutes before slicing.
5.  Grill the tortillas very quickly (about 5-10 seconds max) to warm before serving. Make tacos by filling each tortilla with some of the chicken, poblanos, onions, lettuce, tomato, and guacamole.
6.  Serve with a side of grilled corn on the cob or other grilled vegetable (or fruit) and you have a nice well-rounded meal! 

Serves: 8
(The Food Network website suggests 4 servings; however, I think that one taco paired with some sizzlin' grilled vegetables would still satisfy most. We use the leftovers in a variety of other ways, such as in salads, sandwiches, or in wraps.)
Nutritional Info:  
Calories: 346     Carbohydate: 26.5 g     Fat: 8.5 g     Saturated fat: 1.6 g     Monounsaturated fat: 4 g     Protein: 40 g     Cholesterol: 96 mg     Fiber: 12 g     Sugar: 6.5 g     *Sodium:  600 mg
High in:  niacin, vitamin B6, vitamin A, and vitamin c
*Consider going easy on the salt to further reduce the sodium content, if you are moderating your sodium intake.

HAPPY 4TH!

Wednesday, June 30, 2010

Total Menu Makeover

Photo courtesy of Michelle Loy. Copyright 2010. All rights reserved.

I've noticed some interesting and exciting changes on the menu boards and menus in restaurants lately...at least in California.  Have you?  Menus are beginning to get a total menu makeover since our governator approved a bill in 2008 that made California the first state to require larger restaurant chains to post the caloric price tag of their offerings on menus and menu boards by January 1, 2011, which is just around the corner.  After July 1, 2009, brochures listing calorie and nutrition information were required to be available at the point-of-purchase or ordering.  While that has been a fantastic start towards helping consumers make more informed decisions about their food intake while eating out, I think that is still a passive strategy since the consumer still must make the choice to pick up the brochure and evaluate it.  And while there's more to food than calories, I think that it will be interesting to see how these environmental policies affects consumers' behaviors, including overall daily caloric consumption, and ultimately their long-term weight status. In my opinion, these environmental strategies will serve as simple tools to help consumers make wiser selections when eating out (at least in terms of calories).  And {hopefully} as a result, restaurants will respond by offering more nutritious options.  I think these data will be an eye opener for many.  I work in the trenches, and I find that a number of people are shocked by the caloric price tag of the restaurant foods they consume.  For example, one very nutritionally savvy client ordered a "light breakfast taco with turkey sausage" from a restaurant's so-called "light menu" thinking it was her best option only to find later that it contained 1110 calories! Light?  More recently, I went to a popular breakfast establishment and eagerly browsed the calorie content of their menu items, and I would estimate that 90% of the menu items were in the range of 750-1500 calories! (And that doesn't include beverages, sides, or appetizers.)  That's about half or more of many people's daily caloric needs. 

Similar laws have been in effect in New York City for at least a couple of years now, and there's been quite a bit of controversy over it.  Some argue that labeling the caloric content of foods on menus will make those foods more appealing, therefore, causing more people to want to eat them or to opt out of ordering anything at all only to head home and go overboard in response.  Despite the controversy, some preliminary research suggests that this type of menu labeling could be effective at helping consumers reduce the caloric value of their order.

Are you on board with calories going on the menu board?  Well, hang on tight as the total menu makeover is about to take over the nation since a provision in the Patient Protection and Affordable Care Act that President Obama signed into law in March 2010 will require that all larger chain restaurants post calories on menus and indoor menu boards.

So, what do you think of these changes?  Will they help? 

Tuesday, June 29, 2010

Trendy Bytes: Greek Yogurt

 Photo courtesy of Michelle Loy. Copyright 2010. All rights reserved.

So I finally succumbed to one of the latest trends in nutrition...Greek Yogurt.  I'd heard clients, students, and others rave about it; however, I really dragged my feet when it came to trying it out myself.  While I'm much less of a food neophobic than I used to be, I guess I held off because I am admittedly pretty picky when it comes to my yogurt.  I opted to begin with a familiar brand (must be that food neophobia kicking in), and I must say that I wasn't impressed.  I could not figure out why anyone would go for it, but after a little field research, I realized I had started with the wrong brand!  That made a world of difference.  After experimenting with several different brands, kinds, and flavors of Greek-style yogurt, I have finally settled on one favorite in particular -- Fage 2%.  Now, Greek-style yogurt has won me over.  

How does it measure up nutritionally?  Although Greek yogurt can have a seriously luxurious texture and taste, keep in mind that it is basically a type of strained yogurt.  The whey portion is removed leaving behind a thicker, less watery version of yogurt.  So it's not really as mysterious as many people seem to believe.  Because it's strained, it typically contains about twice the amount of protein of regular yogurt, so if you're looking to give your meal or snack a protein boost, this could possibly help with that depending on your personal nutrition needs.  But remember that most Americans are already consuming plenty of protein. You'll also get plenty of calcium and probiotics, too.  Most brands of plain Greek yogurt also tend to be slightly lower in sodium and naturally occurring sugar than regular plain yogurt.  Two things you might miss with Greek yogurt are Vitamins A and D.  Most regular yogurts are fortified with them, and I've found that some versions of Greek yogurt are not.  The good news is that there are other ways to get enough of these nutrientsIf you're watching your calorie or fat intake, you may want to opt for the 2% or 0% versions of Greek yogurt as the whole milk versions tend to be a lot heavier in calories and fat, especially saturated fat.  Otherwise the calorie and fat profiles of low-fat Greek yogurt and low-fat regular yogurt are fairly similar.  Finally, be aware that some of the flavored versions of Greek yogurt will contain added sugar, so I recommend going with the plain kind and combining it with your own mix-ins, such as whole, fresh fruit or nuts so that you're in the driver's seat with the added ingredients. 

How to enjoy it? Use it as you would other yogurt for a snack by adding in fruit, granola, or nuts for flavor and texture.  Mix it with cereal and fruit for breakfast instead of using milk. With the plain kind, you may want to add a little sweetness with honey or fruit preserves.  In the photo above, I added about 1 tsp of fruit preserves and fresh fruit. You can also use Greek yogurt as a substitute for sour cream or mayo in dips or on sandwiches.  Or enjoy it in a smoothie!

If you haven't tried it, give it a shot and let me know what you think.  If you have tried it, what do you think?

If you haven't already done so, please check out my $40 e-card giveaway.  You have up to 4 chances to win, so take advantage!  Giveaway ends by 7/1/10 at 9 PM PST, so hurry on over!  Good Luck!

Wednesday, June 23, 2010

9 higher sodium foods that might surprise you


Sometimes I talk to clients or students who really don't think sodium intake matters because they don't have high blood pressure, but from the perspective of someone who highly values disease prevention, I think it does matter.  We do actually need a small amount of sodium daily since it performs many vital functions in the body, such as aiding muscle contraction, assisting with nerve transmission, and maintaining proper blood pressure.  However, evidence continues to suggest that high sodium intakes are linked to high blood pressure, which increases the risk for several chronic diseases including cardiovascular disease and stroke.  You may not be concerned about your blood pressure, but consider these staggering figures:
Studies have also detected a relationship between lower sodium intakes and reduced risk of high blood pressure in people who do not have high blood pressure.  I'm 110% for prevention. I believe that it's far more effective and beneficial to prevent chronic disease through dietary and other lifestyle measures rather than manage the disease once it's been diagnosed. Believe me, the enhanced quantity and quality of life are worth the investment! 

What are the current recommendations for sodium intake?  Current guidelines on sodium intake recommend no more than 2300 mg a day for healthy young adults.  This is the equivalent to about 1 teaspoon of salt.  However, recommendations for middle-aged to older adults, African-Americans, or those with chronic diseases, such as high blood pressure, kidney disease, or diabetes, suggest no more than 1500 mg/d. 

How much sodium does the average American consume?  3,436 mg/d, which is about 50% more than recommended!  But believe me, I've seen higher!  Many people think that the biggest source of sodium in the diet comes from adding salt to food during cooking or at the table, but the real truth is that most of the sodium in the typical American diet, or a whopping 77%, comes from processed foods.  While some of those foods might seem obvious (eg, canned soup or salted pretzels), others may surprise you.  Here's my list of 10 higher sodium foods that you might not expect.

Chicken or Turkey:  Some brands, especially store brands, infuse their chicken breasts and thighs with a sodium-containing solution.  One store brand contained 290 mg per serving of chicken breast.  In an effort to save time, some people opt for the pre-seasoned ground turkey; however, this stuff is loaded to the tune of 680 mg per serving, which is more than a McDonald's 6-piece chicken McNuggets!  

Veggie or soy burgers: Veggie and soy burgers are popular choices among vegetarians, vegans, or those who enjoy a meatless meal on occasion.  However, the commercially-prepared versions can pack quite a salty punch.  One brand of veggie burgers contains 400 mg per patty!  Another popular brand of soy burgers could run up your sodium intake by 520 mg per burger!  Both of these contain more sodium than a Taco Bell Taco Supreme.

Low-fat cottage cheese:  A 1/2 cup of low-fat cottage cheese will run around 459 mg of sodium. Ouch!  Get the "no sodium added" version, and you'll cut the sodium content by 94%! 

Bagels:  One medium-sized 100% whole wheat bagel that I recently checked out contained 400 mg of sodium.  That's more sodium than a large order of McDonald's French Fries!

Salad dressing:  Many commercially prepared salad dressings are high in sodium given the typical serving size of 1-2 Tbsp.  A vinaigrette from one popular brand of salad dressings contains 390 mg per 2 Tbsp! Whip up your own, and you could save significantly on the sodium.

Pita bread: A typical serving of whole wheat pita bread contains about 340 mg of sodium.  That's more sodium than a small dill pickle!

Protein shakes: Often promoted as meal replacements or between-meal snacks, these can be higher in sodium as well.  One brand of protein shakes reviewed contained between 220-270 mg of sodium per 8.25 ounce serving.  Drink a glass of low-fat milk or a smoothie, and you'll cut the sodium by at least half.

Granola bars: This granola bar contains 250 mg per bar, which is more sodium than a serving of potato chips!

Oatmeal:  For those of you looking for a quick, nutritious breakfast, beware of that instant stuff because it can really take a toll on your sodium consumption.  One brand of high-fiber instant oatmeal includes 210 mg of sodium per packet.

Let me leave you with these suggestions:
  • Consider balancing your intake of higher sodium foods with naturally lower sodium foods, like vegetables and fruits.
  • Consider moderating your intake of higher sodium foods. Maybe you don't consume those foods at every meal or snack or maybe just not everyday. Maybe you eat a smaller portion of that food.
  • Read your food labels carefully.  In order to be labeled "sodium free", a food must contain 5 mg or less per serving.  In order to be labeled "very low sodium", a food must contain 35 mg or less per serving. In order to be labeled, "low sodium" a food must contain 140 mg or less per serving.  Select foods that state "unsalted", "no salt added" or "without added salt" on the label.
  • One of my faves...prepare more food yourself.  This way you get to be in the driver's seat of the sodium content of your own food.
What foods have had a sodium content that surprised you?

Tuesday, June 1, 2010

8 Mistakes That You Could Be Making With Your Supplements

Photo courtesy of Michelle Loy. Copyright 2010. All rights reserved.
Are you currently taking dietary supplements? Could you be making some mistakes with your supplements?  I get asked a lot of questions regarding supplements, so today I thought I'd share my insight on some of the biggest mistakes I see people making with their supplement usage.

Are you relying on the advertisement or supplement label for information regarding the safety and effectiveness?  Many people rely on the supplement labels, advertisements, or sales people for information about a supplement, but keep in mind that the information may be inaccurate, misleading, or biased.  Advertisements also often rely on testimonials or anecdotal evidence; however, one person's experience does not necessarily make a supplement safe or effective.  It's best to do your own research of scientific, peer-reviewed, evidence-based resources so that you can make an informed decision about the supplements you choose to use.  Believe me, your time and effort will be worth it!  You may want to check out these resources for starters:  The National Institutes of Health Office of Dietary Supplements, The National Center for Complementary and Alternative Medicine, or ConsumerLab.com.

Are you taking the correct dosage?  When talking with people about their supplements, I often find that many people aren't taking the dosage indicated on the container.  Some take more, some take less.  Most recently someone mentioned that she started taking a supplement upon the recommendation of her eye doctor.  She stated that she just takes the supplement "whenever her vision gets blurry", but the directions indicate that users should take "three capsules three times a day".  So keep in mind that if a supplement actually does what it claims, then taking it "whenever you feel like it" or "whenever you remember" may not benefit you as much as it would if you took the supplement as directed.  On the other hand, more isn't necessarily better when it comes to supplements either.  I know some people who pop extra vitamins to give them a boost of "energy" or to stave off a cold; however, there is a risk of toxicity associated with some supplements.  For example, taking too much iron can lead to iron toxicity, which has harmful effects, especially in children.  So be sure to follow the dosage directions carefully.

Are you timing it right?  Just as some medications indicate a specific time frame during which they should be taken (eg, morning, between meals), some supplements require the same.  For example, those who use zinc lozenges to recover from a cold quicker are usually advised to start taking the supplement at the first onset of symptoms and to continue for at least 48 hours after that. In addition, users are also directed to consume one tablet every two to three hours until symptoms subside.  However, I know  many people who do not follow the proper timing when taking zinc lozenges to treat the common cold.  These instructions are a little tough to follow, yet based on the evidence, they appear to be most effective when consumption is timed right.

Could your supplement be negatively interacting with a food, nutrient, drug, or other supplement?  While people may consider these things when taking medications, I often find that they do not give the same attention to supplements.  Many nutrients compete for the same sites of absorption in the gastrointestinal tract.  So consuming nutrients in supplement form can interfere with the absorption of nutrients from food.  For example, did you know that consuming calcium supplements with a type of iron in plant foods (non-heme iron) may reduce the bioavailability of the iron since they compete for absorption in the GI tract?  Also, some dietary supplements may increase or decrease the absorption, metabolism, or action of certain medications.  Did you know that many medications are derived from or modeled after herbal remedies?  It's true! For example, the chemical composition of aspirin is similar to that of willow bark.  For that reason, many herbal remedies can interfere with the metabolism or amplify the effects of medications.  For instance, consuming ginkgo biloba with blood-thinning drugs, such as coumadin or heparin, may prolong bleeding time and increase the risk for hemorrhage.  Or taking St. John's wort with antidepressant medications may intensify their effects.  Because of these potentially harmful interactions, you may want to have the supplements your taking evaluated by a Registered Dietitian, physician, or other health care provider.
  
Is there a reason you shouldn't be taking a supplement?  Some supplement labels will provide a list of contraindications or reasons that one should not take the supplement, and this list typically includes pregnant or lactating women and children.  Other than that, there aren't always comprehensive lists of contraindications.  However, we do need to be cautious about taking supplements given certain circumstances, conditions, or illnesses.  For instance, smokers are advised against long-term supplementation of beta carotene, a form of vitamin A, due to a possible increased risk for development of lung cancer.  Competitive athletes may need to avoid certain supplements because they contain a banned substance. For example, guarana is banned by the NCAA; however, this caffeine-loaded substance is found in many supplements designed to "improve athletic performance".  Taking such a supplement could result in suspension or disqualification from the sport.  Given the potential risks, it is wise to check with your physician, dietitian, or the athletic staff, in the case of athletes, to make sure that all substances contained in a supplement are considered safe, effective, and approved for use.

Are there other ingredients in the supplement that could be harmful to you?  I find that people often select a supplement based on the label claims or the major ingredients highlighted on the front of the label or on the supplement facts panel.  However, few people read through the entire ingredient list to see all that the supplement contains. Many supplements include other substances, such as binders and dyes, to which some people may be sensitive or allergic.  For example, some supplements contain soybean oil or soy lecithin, which may be harmful for someone with a soy allergy.  Someone with a wheat allergy may need to avoid products made with modified food starch as this may come from wheat.  If you do have food allergies or sensitivities, then it would be beneficial to thoroughly review the supplement ingredient list yourself for any potentially harmful substances or have your dietitian or health care provider do so with you.

Are you taking multiple supplements with the same ingredients?  When evaluating supplements, I often discover that a person is taking multiple supplements that contain the same nutrients.  For instance, they may be taking a multivitamin-mineral along with a B-complex supplement.  Each supplement contains some amount of all of the B vitamins, typically at least 100% of the Daily Value, so they're basically taking more than necessary.  In fact, since B vitamins are water-soluble and not stored to any great extent in the body, so the excess is basically excreted from the body in the urine. Pretty pricey urine, if you ask me!  So, examine your supplements carefully to make sure that you're not taking more than what's necessary.

Are you taking a supplement to make up for what you lack in your diet?  Some people readily admit that they take supplements to make up for what their diet lacks.  Usually what's lacking are vegetables, fruits, legumes, and whole grains, which are also packed with vitamins, minerals, fiber, and phytochemicals.  I understand that it may be challenging to eat a healthful, well-balanced diet that includes a variety of foods from the various food groups everyday and that some people opt to take supplements as a safety net.  However, some people simply do not want to or do not like to include foods like vegetables and fruits into their diet, so they think that they're getting the next best thing with supplements.  It is important to keep in mind that they are called supplements for a reason.  They are meant to supplement the diet rather than serve as a substitute for food consumption.  Okay, so maybe it's better than nothing, but we need to consider what a person misses out on when s/he consumes supplements instead of food as a source of nutrients.  How is it possible to truly package the full nutritional value of a whole vegetable or fruit into one or even a few pills?  Also, research suggests that it is the combination of nutrients and phytochemicals of whole foods that work together synergistically to provide optimal nutrition to the body, and those processes would be lacking if we singled out nutrients or phytochemicals.  I also find that some people take supplements and still consume an unbalanced diet that provides less than optimal nutrition.  So far, it doesn't appear that taking a slew of supplements makes up for a diet loaded with less nutritious, processed foods.  Finally, when consuming supplements instead of whole foods, we are missing out on the FOOD!  While popping a pill or two might provide some of the essential nutrients one needs for basic physiological functioning, it will not necessarily help with satiety.  A person will still need to eat food to satisfy hunger.  Eat 5 cups of vegetables and fruits daily and most will find themselves very satiated and well-nourished!

If you're really ready to dig into some solid information regarding supplements, you may want to check out the titles below. Some of these can even be checked out at your local library!

    Monday, May 3, 2010

    5 Kids' Snacks That Might Be Less Nutritious Than You Thought


    As I cruise through the grocery store, I often find myself on the prowl for the latest snack foods available for kids. Lately, I've noticed that when I pick up the product and take a closer look at the Nutrition Facts Panel and read the ingredient list that I am quite surprised by what I find upon closer investigation. I thought I'd share my insight on 5 kids' snacks that may be less nutritious than you thought. 
    • Fruit Snacks: These are the "fruit" snacks that look like gummy bears.  They seem to be popular with parents because they're handy, and having the word fruit in the name must mean that they're nutritious, right? The first three ingredients for most of these snacks are basically sources of sugar. In fact, one serving of many of these products I've reviewed provide around 13 grams or 3 tsp of added sugar! Some say "Made with Real Fruit" right on the label. So, what's the problem?  The first two ingredients before the source of fruit (apple puree concentrate) are corn syrup (= added sugar) and sugar.  While it might be "made with real fruit", just how much real fruit?  Not enough to make it equally or more nutritious than the real "real fruit"! The products also often claim to "high in Vitamin C". Wow, that's great, right?  Even though it might be high in vitamin C, what other nutrients is it high in?  Not many other than sugar.  And although the one of first three ingredients is a blend of fruit juice or fruit puree concentrates, fresh fruits will still be better sources of vitamins, minerals, and fiber and will likely have more between-meal staying power.  
    • Yogurt or yogurt smoothies for kids: These snacks do contain yogurt, which is a high quality source of protein and other nutrients, such as potassium, calcium, and Vitamin D. They are also a source of probiotics (aka, friendly bacteria). However, even though the name of the yogurt (eg, Strawberry Explosion) might suggest that it contains fruit, there is often no actual fruit involved. For instance, the label on one yogurt smoothie product targeted towards children states "Strawberry Explosion contains no fruit juice". A look at the ingredient list also shows that this food contains added sugar. A 3.1 ounce serving contains 14 g of sugar, some of which most likely comes from the naturally-occurring milk sugar; however, the rest is added sugar. You might be better off mixing or blending whole fresh or frozen fruit with plain yogurt for a more nutritious homemade version. 
    • Squeezable, freezable fruit: I checked out a few of these products and found that two of the first five ingredients are fruit purees and two of the first five ingredients are also sources of added sugar. I'm not sure how much of the 26 g of sugar per 1 cup is added sugar, but I am sure that the little ones might be better off with a homemade version for which you can control the sugar content.
    • Yogurt-covered snacks: Take a look at the ingredient list of these yogurt-covered and you'll find that these are less yogurt and more added sugar. First ingredient = sugar! Second ingredient = coating, which is composed mostly of sugar and partially hydrogenated palm and palm kernel oil, which are sources of trans fat. In fact, one serving provides 13 grams or ~3 tsp of added sugar! It does contain 60% of the Daily Value for Vitamin C; however, it's pretty scant on other nutrients, such as vitamin A or iron. Plus, I can think of plenty of other foods that would be better sources of vitamin C as well as other vitamins, minerals, and fiber. 
    • Organic snacks: They're organic, so they're more nutritious right? Granted, organically-produced foods may be better for children; however, organic and healthy are not synonymous. After reviewing an organic fruit snack product, I found that, although organic, 4 of the first 5 ingredients are sources of added sugar, and with 10 grams or 2 1/2 tsp of sugar per pouch, it can really add up. 
    So am I saying hands off to these kids' snack foods? Not necessarily.  I'd definitely recommend practicing moderation with these foods.  Maybe you offer these foods sometimes but not everyday.  And when offering these foods, maybe you could balance out your child's nutrition by also offering other more nutritious foods throughout the day, too.  It's best not to take kids' snacks at face value.  Look beyond the front label to scope out that Nutrition Facts Panel and the Ingredients List for more information.  
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