• 5 slices cooked turkey bacon
• 2 chopped roma tomatoes
• 1 cup lettuce
• 1 chopped avocado
• 6 oz. mozzarella cheese, shredded
• whole what pizza dough
• reduced fat ranch dressing

1. Prepare dough according to package
2. Top with cheese and turkey bacon.
3. Bake in preheated 325F oven for 15 minutes  or until crust is golden brown 
4. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.
5. Top pizza with lettuce tomatoes, avocado, and a drizzle of ranch dressing.

Fast foods fit our busy lifestyles. As a nation, we consume 200 fast-food hamburgers per second. When making a meal out of fast food, the key is not to overdo it.

Fast Food Trade-Offs

To begin with, don’t get into a rut when you order. Balance high-fat foods with low-fat choices. Try the following trade-offs.

If you order:

French fries

Milkshake

A salad with cheese, avocado, or bacon

Fried chicken

A large burrito

Balance it by:

Having a plain hamburger or grilled chicken sandwich and a carton of low-fat milk.

Ordering a grilled chicken salad with low-fat dressing (or order a low-fat milkshake).

Having corn on the cob and mashed potatoes on the side.

Taking the skin off the chicken.

Having a side order of beans instead of nachos.

Examples of Creative Ordering

Take-out foods don’t have to be high in fat or strictly limited to what’s on the menu. When you place an order, don’t hesitate to make special requests. Most carryout places will be glad to work with you.

Ask for a half a sandwich with a cup of soup instead of a whole sandwich.

Order your sandwich without mayonnaise or “special sauce.” Ketchup and mustard are low-fat alternatives.

Order a side of lettuce and tomato instead of chips and pickles.

Swap the traditional side of potato or macaroni salad for some pasta salad with vinaigrette dressing or a tossed salad.

Eliminate high-fat extras. If you don’t want the chips that come with your sandwich, ask that they not be included.

, Reviewer Name: Coleman, Ellen RD, MA, MPH , Date Last Reviewed: 10-27-2005 , Published Date: 10-31-2005

By David Zinczenko

Feb 10, 2009

by David Zinczenko

One glance at the back of a label and you’ll see that the food industry has kidnapped real ingredients and replaced them with science experiments. And lots of them. Milkshakes with 78 ingredients? Bread with 27? Even more troubling is the possibility that if you recognize the name of one of these additives, it could be because it’s been linked to bad news—think cancer in mice, or ADHD in children. It almost makes you want to eschew the devilish chemical you know for the one you don’t.

There are more than 3,000 ingredients on the FDA’s list of “safe” food additives, but while researching Eat This, Not That! Supermarket Survival Guide, we found more than a few preservatives, dyes, sweeteners, and flavoring agents that gave us a reason for concern. That’s why we packed the book with a Food Additive Glossary—so that even if you don’t have a Ph.D. in chemistry, you can still understand the foods you’re putting into your body every day.

We’ve compiled nine of the most controversial food additives from our glossary below. We’re not trying to scare you, but we do believe in informed eating. Next time you come across an ingredient list that reads like an O-chem final, you’ll be ready to ace the test.
 
Artificial Flavoring
Denotes any of hundreds of allowable chemicals such as butyl alcohol, isobutyric acid, and phenylacetaldehyde dimethyl acetal. The exact chemicals used in flavoring are the proprietary information of food processors, used to imitate specific fruits, butter, spices, and so on.
FOUND IN
Thousands of highly processed foods such as cereals, fruit snacks, beverages, and cookies.
WHAT YOU NEED TO KNOW
The FDA has approved every item on the list of allowable chemicals, but because they are permitted to hide behind a blanket term, there is no way for consumers to pinpoint the cause of a reaction they might have had. If you’re looking to cut the unknowns out of your diet, search the ingredient list for “Artificial Flavoring”—if a product contains any of the hundreds of allowable chemicals, it’ll be on the list. And you can look for something else. 
 
Aspartame
A near-zero-calorie artificial sweetener made by combining two amino acids with methanol. Most commonly used in diet soda, aspartame is 180 times sweeter than sugar.
FOUND IN
More than 6,000 grocery items including diet sodas, yogurts, and the table-top sweeteners NutraSweet and Equal.
WHAT YOU NEED TO KNOW
Over the past 30 years, the FDA has received thousands of consumer complaints due mostly to neurological symptoms such as headaches, dizziness, memory loss, and, in rare cases, epileptic seizures. Human studies have shown aspartame to be completely harmless; a few rodent trials implicate the additive as a carcinogen. In fact, that’s one of the reasons we argue that diet soda might not be worth drinking in this special report The Truth About Diet Soda. 

BHA and BHT (Butylated HydroxyAnisole and Butylated Hydroxytoluene)
Petroleum-derived antioxidants used to preserve fats and oils.
FOUND IN
Beer, crackers, cereals, butter, and foods with added fats.
WHAT YOU NEED TO KNOW
Of the two, BHA is considered the most dangerous. Studies have shown it to cause cancer in the forestomachs of rats, mice, and hamsters. The Department of Health and Human Services classifies the preservative as “reasonably anticipated to be a human carcinogen.”

High Fructose Corn Syrup (HFCS)
A corn-derived sweetener representing more than 40 percent of all caloric sweeteners in the supermarket. In 2005, there were 59 pounds produced per capita. The liquid sweetener is created by a complex process that involves breaking down cornstarch with enzymes, and the result is a roughly 50/50 mix of fructose and glucose.
FOUND IN
Although it can be found in every grocery aisle—in products such as ice cream, chips, cookies, cereal, bread, ketchup, jam, canned fruits, yogurt, barbecue sauce, frozen dinners—about two-thirds of the HFCS consumed in the United States is in beverages. Check out our list of the 20 Unhealthiest Drinks in America to see some of the worst examples. You’ll be shocked. 
WHAT YOU NEED TO KNOW
Since around 1980, the US obesity rate has risen proportionately to the increase in HFCS, and Americans are now consuming at least 200 calories of the sweetener each day. Some researchers argue that the body metabolizes HFCS differently, making it easier to store as fat, but this theory has not been proven. But recent research shows another potential concern: a study published in Environmental Health tested 55 common products with HFCS listed as one of the top three ingredients, and found that a third of them contained mercury.  
 
Partially Hydrogenated Vegetable Oil
A manufactured fat created by forcing hydrogen gas into vegetable fats under extremely high pressure, an unintended effect of which is the creation of trans fatty acids. Food processors like this fat because of its low cost and long shelf life.
FOUND IN
Margarine, pastries, frozen foods, cakes, cookies, crackers, soups, and nondairy creamers.
WHAT YOU NEED TO KNOW
Dozens of studies have linked trans fat to heart disease, which is why the cities of Boston and New York, and the state of California, have approved legislation to phase out trans fat in restaurant kitchens. Most health organizations recommend keeping trans fat consumption as low as possible, but a loophole in the FDA’s labeling requirements allows processors to add as much as 0.49 grams per serving and still claim zero in their nutrition facts.

Red #3 (Erythrosine) and Red #40 (Allura Red)
Food dyes that are orange-red and cherry-red, respectively. Red #40 is the most widely used food dye in America.
FOUND IN
Fruit cocktail, candy, chocolate cake, cereal, beverages, pastries, maraschino cherries, and fruit snacks.
WHAT YOU NEED TO KNOW
The FDA once considered imposing a ban on the use of Red #3 in food, but thus far has not. However, after the dye was linked to thyroid tumors in rats, the FDA had the liquid form of the dye removed from external-use drugs and cosmetics.

Saccharin
An artificial sweetener that’s 300 times sweeter than sugar. Invented in 1879, saccharin is the oldest of the five artificial sweeteners used in the United States.
FOUND IN
Diet foods, chewing gum, toothpaste, beverages, sugar-free candy, and Sweet ‘N Low.
WHAT YOU NEED TO KNOW
Rat studies in the early ‘70s linked high doses of saccharin with bladder cancer, and the FDA moved to ban it. Congress, reacting to public pressure, intervened and mandated that a warning be printed on the label of every product containing saccharin. The warning was removed after 23 years, in the wake of findings that the cancer process saccharin triggers in rats does not apply to humans, and that no human studies found any cancer risk. More recent research found that rats on saccharin-sweetened diets gain more weight than those on sugar-sweetened diets.

Sucralose
A zero-calorie artificial sweetener made by joining chlorine particles and sugar molecules. It’s 600 times sweeter than sugar.
FOUND IN
Sugar-free foods, pudding, low-calorie beverages, some diet sodas, and Splenda.
WHAT YOU NEED TO KNOW
Despite the controversy surrounding Splenda, sucralose is considered by many scientific bodies to be the least damaging of the artificial sweeteners. After reviewing 110 human and animal studies, the FDA concluded that the use of sucralose does not cause cancer. The sweetener is one of only three artificial sweeteners deemed safe by the Center for Science in the Public Interest.

Yellow #5 (Tartrazine) and Yellow #6 (Sunset Yellow)
The second and third most common food colorings, respectively.
FOUND IN
Cereal, pudding, bread mix, beverages, chips, cookies, and condiments.
WHAT YOU NEED TO KNOW
Researchers in the Untied Kingdom found that 3-year-olds given a drink containing both dyes (and other additives) showed more symptoms of hyperactivity than those who didn’t ingest the chemicals. One study found that mice fed high doses of sunset yellow had trouble swimming straight and righting themselves in water.

To learn more about the chemicals and preservatives lurking in our food supply, click here for the full A-Z Supermarket Survival Guide Food Additive Glossary.

]]> http://kettlebellredondobeach.com/kettlebell-bootcamp/feed/ 0 http://kettlebellredondobeach.com/bar-b-qued-tri-tip/ http://kettlebellredondobeach.com/bar-b-qued-tri-tip/#comments Sun, 20 Jun 2010 02:02:54 +0000 Aaron Gonzales http://kettlebellredondobeach.com/?p=673

 Mix rub ingredients and hand rub ingredients on all surfaces of the tri tip. Preheat oven to 350. Wrap tri- tip in foil tight and place in oven. Cook for about an hour or until meat is soft.