If you’ve been listening to any talk recently about eating healthy, more than likely, you’ve heard the words “coconut oil” thrown around.  In fact, you’ve probably heard all sorts of positives said about all things coconut.  As with lots of food trends or fads, things light up and then they fizzle out, so we wondered: Is coconut oil (and coconut products, in general) headed for the door or is it worth keeping around?

Turns out, there are plenty of reasons to keep the coconut oil coming.  Studies show that coconut has antimicrobial and anti-bacterial properties, and it may improve HDL levels (the “good” cholesterol).  Coconuts contain saturated fats but they are plant-based fats, rather than saturated fats from animal products and the body uses them differently.  Coconuts contain lauric acid, a medium-chain fatty acid, as opposed to the long-chain fatty acids found in animal products.  Medium-chain fatty acids are easier for our bodies to digest, absorb and use for energy, so as an oil substitute, coconut may be a new and healthy way to go (but don’t abandon your EVOO altogether!).

If you’re looking to substitute coconut oil for other oils (or butter) in your kitchen, it’s pretty easy.  Coconut has a high smoke point (the point at which an oil smokes is the point at which the oil begins to degrade and produce free radicals), so cooking with it can be very convenient.  Using coconut oil to replace butter is also relatively easy, as it becomes solid at room temperature.  Most people recommend using a 3:4 ratio when using coconut oil as a baking substitute, so get ready for a little math in your next cookie recipe.

In addition to coconut oil, people are turning to coconut water, coconut milk and coconut sugar as alternatives to their traditional counterparts, and there are some well-founded reasons to do so.  Coconut water (the liquid found in young coconuts) is full of antioxidants and potassium, making it a good way to replace electrolytes and rehydrate—but don’t skip your water.  Your body still needs water to function at its best–just use that coconut water as a boost.  Coconut milk comes from the coconut meat, and as an alternative to cow’s milk, it has its merits.  Coconut milk does not contain lactose or dairy protein, so it’s great for people with intolerances and allergies.  It also has a similar texture and flavor to cow’s milk.  Lots of coconut milks are also fortified with calcium, so you’re not missing out on that benefit from cow’s milk.  Coconut sugar has some perks too.  While coconut and cane sugar have a very similar calorie count, coconut sugar is generally less refined, and so it retains more nutrients than cane sugar.  Coconut sugar also apparently has a lower glycemic index, which is important to consider for people with diabetes, for example.  More and more, people are looking at natural alternatives to refined sugar, and coconut sugar is a viable option.

We can’t say if the craze will last, if coconut products are really the wonder foods that many claim them to be.  We say find a balance in all things.  Try adding some coconut oil to your diet in some ways, but don’t cut out your extra virgin olive oil altogether.  See what you think of coconut milk on your next bowl of cereal, or try out coconut sugar the next time you bake.  Let us know what you think! Just remember to keep your diet varied and balanced while you work some coconut into the mix.

Could it be, America?  Are you really making healthier food choices?!  It seems that you are, and we couldn’t be happier!  According to the U.S. Department of Agriculture’s Economic Research Service, Americans are actually eating lighter—and healthier!  In fact, the service reports that Americans are consulting food labels, eating less fat and consuming more fiber—all important steps in fighting obesity.

As many of you know, obesity has been called a national health crisis and is given as a major reason that health care costs continue to grow.  In light of these two circumstances, several federal initiatives have been created to stem the tide of Americans growing waistlines, such as MyPlate, which offers help with meal planning and advice for shopping, SuperTracker, an online food-tracking tool, as well as healthy guidelines for food and beverages sold in schools and (this one’s AWESOME!) a 67 % increase in the number of farmer’s markets across the country.  According to the Department of Agriculture’s study, people are feeling more empowered about their food and their own ability to control their health and their weight.

So, who’s taking the hit?  The restaurant industry.  With the addition of nutritional information on restaurant menus (76% of working-age adults said they would use this information if available), people are seeing for themselves just what each meal means to their health-and-weight management bottom lines.  The biggest hits are to fast food drive-thrus.  According to the report, “Reduced consumption of food away from home (such as food from restaurants and fast food) accounted for 20 percent of the improvements in diet quality…Calories consumed through food away from home dropped by 127 calories per day, and the average person ate three fewer meals and 1.5 fewer snacks per month away from home.”

Here’s why we’re not worried: We’re not you’re typical fast food.  We’re “cuisine on the fly,” meaning we keep you moving and get your breakfast and lunch to you as quickly as possible, but when we bring you your meal, you won’t be eating burgers and fries.  We serve you fresh salads and paninis, homemade soups, bowls of pasta with fresh, healthy ingredients.  We cater healthy meals, both hot and cold, that employers can feel good about serving to their employees.  We locally source our ingredients because we are as committed to the health of our planet as we are to the health of our patrons, and we know exactly what’s going into each and every meal—and so will you.  At Brown Bag, you can have your breakfast or lunch without breaking your calorie budget—and it will be delicious and satisfying.

So, eat healthy, snack healthy.  We love to see reports like this one that tell us Americans are becoming more aware and involved with their food, and we love knowing that people can come eat with us to keep their health and weight goals on the right track.  See you soon, DC!

At Brown Bag, we know that a lot of you have made New Year’s resolutions that include getting healthier and/or losing weight.  We also know that sometimes small changes have big results, and most of the time it’s easier to make small changes—and stick with them—than to make drastic changes.  For example, instead of cutting soda out of your diet altogether, you could cut down to one soda a day.  Pick the time for your soda, look forward to it, and when you get it, savor it.  There’s something to be said for anticipation.  In the meantime, carry a water bottle around with you, order water (or sparkling water) at restaurants.  You’ll get used to drinking more water (which is good for you in lots of ways, not just for cutting calories), and you’ll cut some empty calories (and chemicals) from your diet.  If you decide later, that you’d like to give up soda for good, it won’t be nearly as hard.

There are other small changes you can make in 2014 that will jump start you on your road to better health.  Give some of these a try:

1. Love your orange juice in the morning?  Great! Eat an orange instead of pouring a glass of OJ!  Why, you ask?  Same difference, right?  No, not really.  When you eat fresh fruit you get more benefits than a glass of juice because fruit has more water in it and more fiber, while a glass of juice just has more sugar.
2. Start your meals with a salad—even a small one.  You’ll be getting your veggies and filling your stomach with lots of fiber and vitamins and minerals.  This doesn’t mean that you can’t still have a main course, but it will probably mean that you’ll eat less of the main course, which will likely be much higher in calories and fat than that delicious salad.  No one’s asking you to eat like a rabbit—just to eat your veggies first.
3. It’s cold outside and lots of us are going heavy on the soups right now.  Here’s the trick with soups—choose a veggie-based soup (one with a tomato base, for example) rather than a cream-based soup.  In other words, if you have a choice, choose the Maryland Crab Soup over the Cream of Crab Soup.  You don’t have to eat soups that are veggies only—feel free to add some whole wheat pasta, lean meats or seafood, even a little cheese, just hold the cream (and you’ll be holding the calories).
4. Lots of people are trying diets that cut out carbs (especially the bread and pasta-type carbs), but sometimes, cutting something out of one’s diet completely can make a person crave it even more.  It’s mostly psychological, but if you’re one of those people who always want what they can’t have, you know how this works.  How about reducing your carbs and choosing whole grains instead of refined grains?  Make the switch to whole grain pastas instead of regular, white pastas; brown rice instead of white rice; whole grain bread rather than white bread; and add some quinoa to your meal plan! These changes are less painful than going cold turkey on carbs and offer health benefits, as well.
5. Looking for a late-afternoon snack to hold you over until dinner?  Put down the chips!  We know it’s easy to run to the vending machine and grab a bag, but most vending machines sell nuts or nuts and dried fruit mixes now, as well.  Quick and easy but smarter—less calories, less bad fats, more nutrients.  Or how about throwing a banana, apple or orange in your bag on the way out the door?  All of these fruits travel well and make a convenient snack on the go.

New Year’s resolutions are great but some people find that every year they make these grand resolutions to “change their lives” and the changes are just too big to stick to.  So, start small.  Implement a few of these simple changes.  When you get used to them, when they seem like a part of your regular routine, add another.  Before you know it, you’ve made some pretty substantial changes to your waistline (and your overall health!).  We’ll be here waiting with your favorite, healthy breakfasts and lunches!

Recently, the GMA (Grocery Manufacturers Association), a trade organization that represents over 300 businesses, sent a letter to the FDA informing them that they plan to petition the agency to allow foods containing GMOs to be labeled “natural.”  You may be thinking, “What?” because that’s the sort of headshake response we had here at Brown Bag.  Unfortunately, the GMA is serious.

Back in December, we told you about some common GMOs that are hiding in plain sight.  In fact, you’re probably ingesting GMOs unwittingly everyday—but at this point, no one’s trying to tell you that they’re “natural;” but if the GMA has their way, that’s exactly what may be happen.  Currently, foods that are labeled “organic” are not allowed to contain GMOs, according the to USDA’s organic certification standards, so there are some labels that are still sacred.  The same cannot be said for “natural.”

In August, we reported that consumers (according to Amy Sousa, senior research analyst at The Harman Group and co-author of the research firm’s Organic and Natural 2012 Report) are looking more and more at ingredients lists because they want their food less processed, more natural.  They don’t want to see ingredients lists that are 20 lines long anymore.  They want their food broken down to its basic components, sans additives. This is what the label “natural” is supposed to be bringing people, but without proper regulations about the meaning of the term, companies can call their products natural and you won’t be any wiser unless you’re diligent about reading ingredients lists.  .

The FDA has no official definition of the term “natural,” but its website gives us this:

“From a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth. That said, FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.”

By this statement, we suppose that GMOs might be considered “natural,” but to most consumers, the word “natural” means more then just the absence of additives.

Currently, legislatures in 26 states are considering whether foods developed from biotechnology should be 1.) labeled, and 2.) whether they should be labeled “natural” foods.  It’s no secret that the growth of natural and organic foods is on the rise, so it’s really no wonder that the GMA is looking to capitalize on labeling, but as a consumer, this is confusing business.  Consider this bit of news from foodsafetynews.com: “By 2018, grocery giant Whole Foods Market will require all foods that contain GMOs sold in its U.S. and Canadian stores to be labeled as such. If FDA allows foods with GMOs to be labeled as “natural,” consumers will likely be confused by two seemingly contradictory labels on the same package.” (Food Safety News)

We’re not sure what the answer is for consumers besides being educated about what’s in your food, staying aware of the latest developments on food labeling, and lobbying for proper labeling.  What do you think about the business of labeling, GMOs, etc.?  Leave us a message on our Facebook or Twitter pages–we want to know!  We’ll be posting more news as we see it develop, but for now check out this article on Food Safety News about the current push by the GMA.