HM SO 413

Health Matters Observer

APRIL 2017

WHICH DIET FITS YOU? When it comes to eating healthily, it can be tough to decide what food philosophy to follow. We outline three of the leading lifestyle diets to help guide the way.

GLUTEN-FREE

MEDITERRANEAN

PALEO

Cutting out wheat can help reduce inflammation.

PAGE 2

Make use of good fats to boost overall health.

PAGE 4

Eat like a caveman to weed out harmful foods.

PAGE 6

PICTURE OF HEALTH

DIET TRENDS

ON THE SHELVES

PAGE 8

PAGE 10

PAGE 12

Cancer battle gives life to a nonprofit.

Nutrition manager weighs in.

Hottest thing going in food?

It’s spicy.

2

HEALTH MATTERS

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YourObserver.com

APRIL 2017

GLUTEN-FREE

How one local changed her diet Jessica Patella finds that you can have fun in the kitchen, even when you live gluten-free.

KATIE JOHNS STAFF WRITER

A

seizure in the middle of the night left Jessica Patella with a lot of questions.

After the blood work and medical test came back normal, doctors couldn’t tell her why it happened.

But she knew it wasn’t normal.

Shortly after, she decided to go gluten-free and cut processed sugar out of her diet.

“I took them both out at the same time, and I was really able to keep at it because I was like, ‘I don’t want to go through [that],’” she said. “I don’t want to have a seizure again.”

For the next two-and-a-half years, Patella said she wasn’t human. She followed a gluten-free diet so strictly she felt estranged from the world. But after she and her husband sold everything they owned in North Carolina and traveled Europe for a year, she found she could enjoy some food that she avoided like the plague. Bread in France was OK, but pasta in Italy left her feel-

and sticks to it

ing the ill effects of gluten.

Gluten is found in wheat and related grains, including barley, rye and all their species and hybrid forms.

Patella says when she ingests gluten and sugar she feels congested and her emotions get off track. She feels foggy and depressed. When she keeps on track, she says her complexion is clearer, her eyes aren’t as puffy and she feels better overall.

“It’s kind of easier to keep on track when you can feel it, and I do think you have to be more aware of your body,” she said.

For Patella, a naturopathic physician and teacher at Sarasota Military Academy, knowing what foods to cut out wasn’t hard. Discovering all the recipes and consumer goods that contain gluten — some shampoos and cosmetics do — was a surprise. She ditched the gluten in food, but didn’t shy away from the shampoo and cosmetics.

For people considering a gluten-free diet, Patella recommends transitioning by eating gluten-free versions of their favorite foods and eventually

Courtesy Photo

Jessica Patella decided gluten-free was her ticket to a healthier life after suffering a seizure.

moving to more whole foods and grains. Going gluten-free, she said, is easier now because of increased awareness.

“I think gone are the days where it’s like if it’s gluten-free it tastes like cardboard,” she said. “I mean, you can get some really good gluten-free foods that you wouldn’t be able to tell the difference.”

The first two weeks that Patella went gluten-free, she also cut out sugar and caffeine. She said she was miserable but stuck with it and started to feel better daily.

She compares it to detoxing and says you have to listen to your body. She recommends trying gluten-free for at least a month before calling it quits.

And just because you eat gluten-free, it doesn’t mean you can’t have fun in the kitchen.

Patella’s toddler daughter is also gluten-free, but they manage to enjoy some classics. Buckwheat blueberry pancakes are a household favorite. (See the next page for the recipe.)

“So you can still do those things and have fun in the kitchen with making gluten-free [food],” Patella said. “There are so many good cookbooks, so I would go to the bookstore and find one that has the foods you’re most interested in.”

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HEALTH MATTERS

YourObserver.com

YES FOODS These foods will help keep you on track when you’re going gluten-free.

(Makes four 5-inch pancakes)

These foods are not part of a gluten-free diet:

INGREDIENTS

n Bread n Pasta n Beer n Pretzels n Goldfish

1 cup Arrowhead Mills Buckwheat 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1 egg, beaten, or egg substitute 2 tablespoons melted butter 2 teaspoons honey 3/4 cup almond milk 1 teaspoon vanilla 1/4 cup frozen or fresh wild blueberries

cessed poultry and meats n Nuts n Fish n Dairy n Corn chips n Rice n Beans n Potatoes n Quinoa n Tapioca n Flax n Wine n Ciders

APRIL 2017

NO FOODS

Jon’s Buckwheat Pancakes

n Fruits n Vegetables n Unpro-

|

crackers n Gravy and sauces* n Flour tortillas n Waffles n Brownies n Graham crackers n Crepes n Cookies n Panko breadcrumbs n Doughnuts n Stuffing

DIRECTIONS n Stir all ingredients (except berries) only until lumps disappear. n Cook on preheated (375 F 400 F) oiled griddle or pan.

*many use wheat for thickening purposes

n After pouring batter into pan

or griddle, sprinkle pancake with berries, turning when bubbles form on surface and edges begin to dry and crisp.

n Top with butter and agave or real maple syrup.

Source: Jon and Jessica Patella

Source: celiac.org

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HEALTH MATTERS

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YourObserver.com

APRIL 2017

MEDITERRANEAN DIET

With smaller portions on his plate, Sarasota chef overcame the effects of Lyme disease through the Mediterranean diet.

PAM EUBANKS SENIOR EDITOR

W

hen Craig Chasky lived in a 200-year-old farmhouse in Massachusetts in 1989, he was a budding chef who had recently opened his own restaurant.

But mowing the grass on his property one day changed his outlook on life and food.

Over the next nine months, his back and spine began to ache, his vision went in and out and he dropped from 140 to 95 pounds without any apparent explanation. He was easy to anger.

It was more than a year before doctors diagnosed him with Lyme disease, a virus typically contracted through tick bites.

“It stays with you forever,” Chasky, 63, said of the virus.

“You have to fortify your body by adding as much optimal health as possible.”

For that reason, the Sarasota chef now eats a Mediterranean diet — one that is primarily plantbased and is rich in nuts, fresh

he wins at aging

berries, leafy greens and olive oil.

He avoids processed sugars and table salt, although he uses sea salt in moderation because of its nutritional value.

He adds lemon, a staple ingredient in some Mediterranean countries, to his water for its nutritional benefits.

“It’s very digestible, and it has tremendous plant-based nutrients,” Chasky said of the Mediterranean diet.

A typical day is a breakfast of whole-grain cereal with nuts and berries, a lunch of fresh fruit and dinner of a leafy, green-filled salad. Sometimes, Chasky eats a little fish or chicken.

Portions typically are in 4-ounce increments — a handful.

The Mediterranean diet generally dissuades consumption of red meat or processed sugar but encourages consumption of fish and high-quality monounsaturated fats, such as olive oil. Intake of dairy is fairly minimal.

Much of the diet also surrounds a lifestyle that emphasizes activity and socializing. Following his diagnosis, Chasky met a physician who taught him why eating

Pam Eubanks

As a practitioner of the Mediterranean diet, Craig Chasky snacks on fresh fruits and nuts every day.

slowly is important.

“I learned about digestion and slowing down to eat and letting enzymes break down my food, instead of so much of it breaking down in my stomach,” Chasky said. “It’s all about balance.”

He started eating smaller meals

49 $49

more often. He also learned the value of essential oils and plantbased nutrients.

At the time of Chasky’s Lyme disease diagnosis, there weren’t treatment options available.

He loaded up on the antibiotics doctors hoped would improve his health only to find himself unhealthier than before.

“It was like being a guinea pig,” he said. “No matter how I ate, I wasn’t getting the nutrients I needed.”

He educated himself about the disease and nutrition and realized the medications had killed off his intestinal flora and his body was not absorbing nutrients the way it should. By changing his diet, his health returned, and Chasky has avoided many of the aches and pains accompanied by age.

He also has avoided heart disease, which runs in his family. His father, Sidney Chasky, died at 43 from a heart attack.

“I don’t want to go backward in life,” Chasky said of why he continues eating the Mediterranean way. “I’ve already gotten a second chance.”

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HEALTH MATTERS

YourObserver.com

YES FOODS These foods will help keep you on track when you’re going Mediterranean. n Olive oil n Unsalted

nuts and seeds n Asparagus n Cucumbers n Swiss chard n Watercress n Lemon n Whole grains n Legumes n Apples n Bananas n Oranges n Salmon n Sardines n Shrimp n Mackerel n Trout n Potatoes n Strawberries n Blueberries n Cheese

|

APRIL 2017

5

NO FOODS

Real Hummus (Makes 20 servings)

On the Mediterranean diet, it’s best to avoid these foods.

INGREDIENTS 1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil

n Red meat n Butter n Microwaved

popcorn n Sweets n Refined grains, such as white bread and pasta made with refined wheat n Processed meats, such as sausages and hot dogs n Everything labeled “lowfat” or “diet”

DIRECTIONS Prep time, 15 minutes n In a blender, chop the garlic.

Add garbanzo beans into blender, reserving about a tablespoon for garnish. Add lemon juice, tahini and salt and blend until creamy and well mixed. n Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Source: Allrecipes

Source: AuthorityNutrition.com

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HEALTH MATTERS

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YourObserver.com

APRIL 2017

PALEO

A journey of learning

leads to paleo

ANNA BRUGMANN STAFF WRITER

W

hen Vanessa Bennington and her husband, Charles, took the paleo plunge, they dove into the deep end.

“We were very, very paleo,” Bennington said. “We were really strict with it for several years.”

The pair began eating the caveman way in 2009, after being introduced to the diet through their CrossFit circles. Paleo, which promotes a diet high in lean meats, vegetables and fruits, continues to be a popular lifestyle within fitness circles, particularly CrossFit. Then the paleo diet drew a hard line — no dairy, no legumes, no grains. By eliminating foods associated with inflammation, like bread and cheese, and favoring foods that your evolutionary ancestors consumed, you could restore your body’s natural balance.

Bennington said she never had the more extreme inflammatory symptoms like joint pain or

digestive discomfort that motivated others to ditch dairy and other processed foods. It just seemed like a safe bet to increase her overall health and athletic performance.

“You’re eating vegetables, you’re eating a little bit of fruit, a little bit of nuts. You’re eating lean protein, and I think there is very little wrong with that,” Bennington said. “And when you think about it, eating close to nature … nobody can argue that that’s a bad thing.”

After following the regimen, Bennington said she did start to notice a change.

“I would eat oatmeal and things like that, and I would feel bloated for a long time,” Bennington said.

“When I stopped doing that, I noticed after awhile I started feeling better.”

But after following a strict no-grain lifestyle for almost five years, Bennington said something had to give.

“It was hard to fuel the workouts we were doing,” Bennington said. “You’re burning a lot of carbohydrates. And after awhile,

Niki Kottmann

Vanessa Bennington dove into the paleo diet, and found she could refine it to suit her tastes.

if you’re only eating sweet potatoes, it gets kind of old.”

So in 2014, the same year the Benningtons opened Seaward CrossFit in Sarasota’s Rosemary District, they made another change.

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“They (the paleo establishment) have kind of changed how they feel about some grains and some starches. We added back in some rice products,” Bennington said. “We have always had sweet potatoes, but (added) some white potatoes.”

As with all diets, new research leads to new conclusions.

The popular paleo diet has changed since its hard stance against all grains.

Many of its proponents now maintain that cooking white potatoes and white rice eliminates the proteins tied to inflammation.

“It was nice to learn that we could eat some rice again,” Bennington said. “If I didn’t learn that, I would be missing out on some food I could eat.”

But for Bennington, the key to staying on top of her health is staying hungry for knowledge.

“Sometimes it’s harder to keep up with everything,” Bennington said. “It’s really fun to learn about that stuff and learn new things and stay open.”

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HEALTH MATTERS

YourObserver.com

n Fish n Chicken n Lean ground

beef n Turkey n Eggs n Vegetables n Fruits n Sweet potatoes n Rice n White potatoes n Olive oil n Coconut oil n Avocado n Almonds n Cashews n Pistachios

Sweet Potato Chili (Makes 10 servings)

It’s best to avoid these foods when following the paleo diet.

INGREDIENTS 2 pounds hamburger 1 red onion chopped 1 teaspoon minced garlic 1 large can tomato sauce 2 cups petite diced tomatoes 3 cups beef stock 1 cup carrots sliced 5 cups sweet potatoes, peeled and cubed 2 bay leaves 1/2 teaspoon thyme 2 teaspoons salt 1 1/2 teaspoons black pepper 1/2 cup chili powder Dash of oregano Dash of red pepper flakes

n Wheat bread n Pasta n Milk n Cheese n Butter (some paleo versions do include butter and cheese) n Peanuts n Black beans n Chick peas n Caffeine n Alcohol n Artificial sweeteners

DIRECTIONS n In a large saucepan, brown hamburger, onions and garlic. n Drain off the fat. n Add the remaining ingredients to the saucepan. Mix well, bring to a boil and simmer, covered, for about 30-40 minutes or until the sweet potatoes and carrots are cooked through. n Remove and discard the bay leaves. Then serve.

Source: Taste of Lizzy T

Source: Authoritynutrition.com

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These foods will help keep you on track when you’re on a paleo diet.

7

APRIL 2017

NO FOODS

237240

YES FOODS

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8

HEALTH MATTERS

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YourObserver.com

APRIL 2017

Attention Business Owners

PICTU R E O F H E ALTH

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ABOUT TONY

T

ony McEachern’s life has been anything but predictable.

In 2002, he competed in the Raid Gauloises in Vietnam.

It’s an adventure race, but for this adventure you need to be able to run, bike, paddle and climb your way through a 620-mile course.

In 2003, he was biking on Longboat Key. He had a full seizure. He was 33.

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McEachern said his cancer journey was like his adventure races in many ways. He knew he was going to have to undergo surgery, chemotherapy and radiation. He knew his body would start to fail. He just didn’t know when or where it would hit him hardest.

He overcame his cancer and started the Team Tony Cancer Foundation to support other

cancer fighters, but his life is still far from predictable. He works at Village Bikes and manages his foundation, putting in 14-hour days more often than not.

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“I (MADE changes) progressively over the past 15 years.

The more fit I became, the more people I hung around with. But really, once I got diagnosed it was important to start eating clean.

“I REALLY avoid bread. I won’t have cereal or anything for breakfast. I avoid that. I don’t eat red meat. The last time I tried red meat I felt sick, because I hadn’t been eating it so long.

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YourObserver.com

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YourObserver.com

APRIL 2017

Solving the diet dilemma

Anna Brugmann

Clinical nutrition manager Corista Williams talks trendy diets.

The pros, the cons and the misconceptions of some of the most popular lifestyles.

ANNA BRUGMANN STAFF WRITER

The moment has come. You’ve decided to make a lifestyle change. You sit at your computer, scrolling through pages of search results showing dozens of diets and healthy lifestyles. There’s paleo, gluten-free, Mediterranean. But how do you choose? Is one better? Worse?

Don’t worry.

Step away from the keyboard and let Corista Williams, clinical nutrition manager at Lakewood Ranch Medical Center, help solve your diet dilemma.

GLUTEN-FREE

MEDITERRANEAN DIET

PALEO DIET

GENERAL DIET DO’S

The first step to going gluten-free is knowing what gluten is. Gluten is a protein found in bread that helps it keep its shape. It’s the glue that keeps your bread together.

“It’s become very popular in the last several years,” Williams said. “Initially the gluten-free diet was for people with celiac disease. Now it’s become popular as people feel that it can lower their body’s inflammation.”

Going gluten-free can be an adjustment, depending how much bread or pasta you typically incorporate into your diet.

“Proper planning (is important) if you are on a gluten-free diet,” Williams said. “They need to know where they can find those items on the menu.”

Williams said it’s important to keep in mind that going glutenfree doesn’t mean you are automatically going to lose weight.

Just like any diet, it’s important maintain a balanced diet and limit your overall calorie consumption.

“If you are uneducated, and you are trying follow any special diet, you may not reap all the benefits of that diet,” Williams said.

Yes, you can have wine with this diet, but before you run for the vino aisle, remember that moderation is key in any healthy lifestyle.

Women get one glass of wine a day. Men get two.

“Six ounces, one glass,” Williams said. “That’s it.”

Besides that, Williams said she is a big fan of the Mediterranean diet. It emphasizes healthy fats, like olive oil.

The diet, she said, “is actually known to be a very healthy ... because they eat a lot of lean meats.” “ It’s very high in fruits, vegetables and legumes,” Williams said.

“What they found is in that diet they actually have less of risk cardiovascular disease. They really limit the amount of processed foods.”

The paleo diet _ it’s short for Paleolithic diet — emphasizes eating like our ancient ancestors before the agriculture revolution brought grains into our diet. For that reason, paleo-eaters avoid dairy and gluten, and rely heavily on meat, fruit and vegetables.

It’s not just for your CrossfFit friends, but before you start eating like a caveman, it’s important to remember this diet isn’t a meat free-for-all.

“That’s the biggest downfall.

People think, ‘Oh, all the bacon you want,’” Williams said.

However, eating like our ancestors does have its perks.

“Paleo does eliminate a lot of processed foods,” Williams said.

“You’re going to get more fresh fruits and vegetables.”

But just like any other diet, moderation is the key.

“A lot of times people want to do paleo, and they think they can just eat all the meat in the world.

It’s just too much,” Williams said.

“So they increase their risk of cardiovascular disease.”

Regardless of which lifestyle fits your goals, there are some simple health truths.

“If you’re picking a diet, you really want to stay away from diets that eliminate food groups,” Williams said. “It should be something you can follow for long periods and get results, as opposed to getting a quick fix.”

She said staying hydrated and avoiding sugary drinks is an excellent first step.

But, above all, moderation is the key to living a healthy lifestyle.

Research, she said, has shown that a more plant-based diet is the way to go, as is eliminating processed foods.

“If you are going to have meat, have that in moderation,” Williams said. “You can get a lot of your protein from your vegetables. Just don’t eat anything in excess.”

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SATURDAY, APRIL 15

HEALTHFIT SPRING FLING 5K Takes place at 8 a.m. at HealthFit Complex, 5880 Rand Blvd. The family-friendly event will also include a Kids Fun Run for those under 10. All event participants will receive a finisher’s medal and shirt. A celebration with food, a DJ and an Easter egg hunt will follow the race. The Kids Fun Run is free. Registration for the 5K is $30. Participants can register on race day. Email kayla-frimmel@ smh.com.

THURSDAY, APRIL 27

HEALTH IN MOTION Takes place from 9:30 a.m. to 3 p.m. at Salvation Army, 1400 10th St. The Florida Department of Health Sarasota County will offer free health screening and referrals including blood pressure and HIV and STD testing. Registered nurses will help those without health insurance find medical providers for ongoing health care through referrals to the Community Health Centers of Sarasota County. No appointment needed.

Call 400-1412.

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HEALTHY KIDS DAY Takes place from 5 to 8 p.m. at the Frank G. Berlin Sarasota YMCA Branch, 1075 S. Euclid Ave. Get ready for summer with this free event. Enjoy healthy snacks, games, prizes, a rock climbing wall, obstacle course and bounce house. For more information call 955-8194.

GLUTEN-FREE AND HEALTHY LIFESTYLES EXPO Takes place from 10 a.m. to 5 p.m. at Sarasota Municipal Auditorium, 801 N. Tamiami Trail.

Sample products, attend classes and demonstrations and meet fellow gluten-free enthusiasts.

The family-friendly event will feature more than 50 exhibitors and guest speakers. General admission is $10. Call 954-4165.

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APRIL 2017

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Hall, 777 N. Tamiami Trail. The luncheon benefits the Healthy Start Coalition of Sarasota County Inc. Mattison’s Bayside will cater lunch, which will feature guest speaker Heidi Godman, an award-winning broadcast journalist, health writer and entrepreneur. Sponsorships are available.

Cost is $80. Visit healthystartsarasota.org for more information.

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HEALTH MATTERS

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YourObserver.com

APRIL 2017

Trendy foods to follow As healthy eating evolves, local markets embrace food trends.

BERKLEY MASON STAFF WRITER

S

ydnie Petteway knows a thing or two about trending foods, consumer tastes and buying habits.

Petteway, the ordering manager at Healthy Organic Natural Market, says customers will flock to anything delicious and nutritious, especially if it has been featured on popular TV shows.

“Anything that is on ‘The Dr. Oz Show’ is something people will want to start buying,” Petteway said. “They will come in here and buy it for about a week.”

Petteway’s trendy Lakewood Ranch market isn’t the only retailer seeing a flood of health-conscious consumers.

Local farmers markets, grocery stores and restaurants are catering to the trends, stocking their shelves with gluten-free, organic and non-GMO offerings to meet demand. And schools also are getting into the game.

Larger stores, like Publix Supermarket, have to keep a close eye on trending consumer demand. Brian West, the media and community relations manager for Publix in central, western and Southwest Florida, says consumer demand is different in each

Berkley Mason

Sydnie Petteway, ordering manager at Healthy Living Organic and Natural Market, holds the store’s top-trending item: turmeric.

store, so the stores stock shelves to meet that demand.

“Over the last few years we have definitely noticed a trend in organics,” West said. “Organic food is very popular with our customers. Also trendy is different milk items, or dairy substitutes like almond milk and soy.”

As far as big picture goes, West said the public has demonstrated an increased desire to eat a healthy diet.

“Over the past 15 years, there has certainly been an awareness in eating healthy,” he said. “People are becoming more conscious of the things that they eat or drink.”

Topping the trendy foods list locally is turmeric.

Petteway, of Healthy Living Organic Natural Market, said the store has been stocking turmeric for about a year, and it’s been “going quickly,” she said.

“People love turmeric,” Petteway said. “We are selling a lot of it lately — the powder, capsules, the root and the tablets, too.

Turmeric is a good anti-inflammatory, and here, we cater to an older crowd. Turmeric helps with arthritis or any pain that is caused by inflammation.”

Brian Ipe, store manager at Detwiler’s Farm Market, said customers also are clamoring for honey, coconut oil and glutenfree items.

“The foods with the least amount of processing are what seem to be a hit around here,” Ipe said. “We sell a lot of coconut oil, which is the new fix-all product because you can use it on your skin, nails, hair and you can cook with it.”

Detwiler’s Farm Market carries aloe leaves, exotic spices and even dragonfruit when it is in season.

Generally speaking, though, consumers get what they want when they take a trip to the market. And, markets are only happy when their customers are, too.

FIVE HEALTHY FOODS TRENDING RIGHT NOW AND WHY 1. Turmeric (the main spice in curry): Curcumin is the main active ingredient in turmeric, which is a strong antioxidant that acts as an anti-inflammatory. Those with pain like arthritis will often explore turmeric for relief. Turmeric is available in pill form, powder or the turmeric root.

2. Chia seeds: Though tiny, chia seeds have been trending because they deliver a ton of nutrients to the body with few calories. One ounce of chia seeds contains 11 grams of fiber, 4 grams of protein, 9 grams of fat, 18% of the daily requirement for calcium, 30% for manganese and 27% for phosphorus.

When combined with a liquid, chia seeds transform into a gel-like substance, allowing for an easy, healthy clean up of your gastrointestinal tract.

3. Dairy milk substitutes: Almond milk, coconut milk, hemp milk and soy milk are among the most popular of dairy substitutes. Soy milk can contain isoflavones, which are associated with reducing heart disease.

Almond milk contains about 50% of the daily requirement for vitamin E in one cup. Coconut milk is often purchased by consumers who prefer gluten-free or soy-based items, and is suitable for most types of baked goods. Hemp milk provides more iron than cow’s milk and is also high in omega-3 fatty acids, known to help heart and brain health.

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HEALTH MATTERS

YourObserver.com

4. Flax seeds: Flax seeds are high in fiber, low in carbs and full of healthy fats, helping you feel satisfied for longer. Additionally, studies in the Journal of Nutrition and Metabolism have shown that flax seeds can naturally reduce cholesterol. Most people use flax seeds in smoothies, oatmeal or cereal to add a bit of a nutty taste and additional protein.

5. Coconut oil: This can be used for an assortment of things — cooking, skin and hair care or even lip moisturizer. Coconut oil is classified as one of the few “superfoods,” because it is rich in saturated fat, the good kind of saturated fat that’s used for quick energy. Health benefits include metabolic increase, improved blood cholesterol levels and killing of harmful microorganisms.

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APRIL 2017

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HEALTH MATTERS

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YourObserver.com

APRIL 2017

Choose wisely

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Dining out doesn’t have to be an unhealthy experience.

JAY HEATER MANAGING EDITOR

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aryd Hearn, the executive chef at the Polo Grill & Bar in Lakewood Ranch, emerged from his kitchen carrying a colorful culinary delight — blood orange ceviche.

Hearn had been asked about creative, healthy alternatives for those who love to, or must, dine out, yet don’t want to blow the doors off their daily calorie count. This was just one answer.

“There is no oil or butter used to make ceviche,” Hearn said. “It is gluten-free, low carb, low fat.

The fish (many varieties of fish are used for the dish) cooks in the lime juice and the lemon juice, without heat. It’s marinated in acid and it’s a cold dish.”

The ceviche was just one example of restaurants responding to a more educated public seeking healthy alternatives.

Hearn said he had met with Polo Grill & Bar owner and chef Tommy Klauber to discuss the issue.

“We don’t want people to feel bloated or weighed down,” Hearn said. “We want to keep our menu lighter and fresher. Those are

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Jaryd Hearn, the executive chef at Polo Grill & Bar in Lakewood Ranch, said the restaurant concentrates on lighter, fresher fare, such as blood orange ceviche.

terms that translate to healthy.”

Polo Grill & Bar waiters have been instructed to greet customers with the question, “Do you have any dietary restrictions or allergies?”

Hearn and Klauber know the public is more particular these

HEALTH MATTERS

YourObserver.com

days about what goes into a dish.

It is best to find out any special needs immediately.

“In the kitchen, we adjust to that,” Hearn said. “Tell us what fits your diet and we will make it work. We choose to use a variety of healthy oils, and we use no lard or saturated oils.”

However, Hearn said the restaurant also wants to meet the needs of those who just want a wonderful meal without worrying about the calorie count. “It takes us four days to make our demi-glace,” he said. “We start with 60 gallons of veal stock and it is reduced to five gallons, then we add the mushrooms and butter.”

But even those who want to indulge can take steps toward healthier eating when they dine out.

Hearn noted that those who dine can turn to plenty of lighter items, such as salads and fish dishes. They can have sauces or dressings served on the side.

They can ask for a takeout box before they begin eating, put half the meal into it and ask the server to hold it.

“We have to find a happy medium,” he said.

Many restaurant owners understand they must be able to adjust with healthier demands while also being able to answer any questions about their preparation and their ingredients.

“Customer inquiries regarding where their food comes from have increased dramatically the last several years,” said chef Paul Mattison of Mattison’s City Grille in Sarasota. “It is not only important for us to provide delicious quality food to our guests, it is vital we can answer their questions with clarity and pride.

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APRIL 2017

TIPS FOR HEALTHY DINING 1. Check a restaurant’s menu online before arriving 2. Eat more salad and forgo creamy dressings 3. Pick a meal that is veggie healthy 4. Do the fork dip — dip your fork in the dressing or sauce before taking a bite instead of pouring it on your meal.

5. Limit the bread.

6. Eat appetizers as a main meal.

7. Get sauces and dressings on the side.

Blood orange ceviche would be a healthy choice for those dining out.

In 2015, we changed all our proteins at our Mattison’s locations to ‘never, ever’ products, free of all hormones and antibiotics. We even went as far as choosing a partner with small family farms that pasture-raise their animals with care and harvest humanely.

“It is my responsibility as a chef to take the worry from our guests and ensure them they are eating only the highest quality, sustainable products.”

Mattison said his restaurants are happy to accommodate any

special needs such as low sodium, gluten-free or low-calorie items.

He said all the dishes served are made from scratch, so accommodating those requests is never an issue.

Those who dine at the Cheesecake Factory at The Mall at University Town Center will find a menu that lists calorie counts for every item. The restaurant also has a menu supplement that is a nutritional guide for those who so desire, along with a SkinnyLicioous menu.

“Beginning this May, restaurants with 20 or more locations will be required to have nutritional information on their menus,” said Alethea Rowe, The Cheesecake Factory’s senior director of public relations. “We elected to include the information prior to this deadline to coincide with our normal menu printing cycle.”

Rowe said The Cheesescake Factory always has allowed guests to modify their dishes and to make substitutions.

8. Go with grilled, baked or broiled instead of fried.

9. Ask for fruit as a side dish.

10. Ask for a to-go box before the meal is brought to the table.

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APRIL 2017

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