With the last bit of winter in the early spring season my taste buds and cold body need a big bowl of soup. Being on this low "CAL" diet my stomach calls out for a good hearty bowl of Potato and Leek Soup. I stick to my guns (diet) and dream about eating this fantastic dish. It is a traditional French soup, most likely intoduce from Scotland. This soup is super simple, So here we go.
Recipe: Potato and Leek Soup
By: Ryan M. Greer
Ingredients:
7 Leeks
5 Medium Potatos
1/4 cup of butter
4 cups of chicken or Vegetabel stock
1/16 teaspoon of Mace
Salt and Pepper to taste
1/2 cup of milk
2 Tablespoons flour (this could vary the thinkness of the soup, you may want to use more for a thicker soup)
Preparation & Cooking:
Wash, trim leeks. Cut into one inch by 1/2 inch pieces.
Peel and Dice potatoes.
Saute Leeks in butter, until golden
Add potatoes to sauted leeks and mix well
Add Stock, Mace, Salt and Pepper (I like to salt and pepper at the end of the making process, just before you go to the table)
Cover and simmer for about an hour.
Blend the milk into the flour until smooth, and gradually stir into the soup mix.
Simmer the soup for about Five more minutes.
Add more "hot" stock if you like a thiner soup.
Re-add salt and pepper if needed, to taste.
Finishing:
Garnish with a pinch of parsley, and serve with some crusty French bread. Eat and repeat.
Serves about 3-4
Enjoy,
Ryan M. Greer
Thursday, March 26, 2009
Wednesday, March 25, 2009
Family Style Dining in the Restaurant
Restaurants, bring back the family style dining experience. It can be affordable not just for the operator but for the consumer. Offer a Family style menu with multiple items to choose from, or sets of items with different pricing. The one thing I miss about family style restaurants is the sharing of information and the passing of bowls and plates across the table.
Wednesday, March 11, 2009
Food Additives to Avoid
This has popped up on many search engine sites and thought I would like to share the information with you.
Allura Red AC/ FD&C Red No.2
Food coloring in snacks, sauces, preserves, soups, wine, cider, etc.
Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives).
Aluminum
Levening agent found in Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes. Also found in some brands of wasabi powder.
Although research remains inconclusive, some studies show a connection between aluminum and Alzheimer's disease.
Amaranth
Food coloring in wine, spirits, fish roe.
Amaranth is banned in the U.S. Avoid it if you suffer from asthma, rhinitis, urticaria or other allergies.
Aspartame
Sweetener in snacks, sweets, alcohol, desserts, ~diet" foods
May affect people with PKU (phenylketonuria). Recent reports show possibility of headaches, blindness, and seizures with long-term high doses of aspartame. Aspartame is metabolized into methyl alcohol and formaldehyde.
Azorubine carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, or C.I. 14720
A synthetic red azo dye. Found in blancmange, marzipan, Swiss roll, jams and preserves, sweets, brown sauce, flavored yogurts, packet soups, jellies, breadcrumbs and cheesecake mixes.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance. Reactions can include a rash similar to nettle rash and water retention. The Hyperactive Childrens Support Group believe that a link exists between this additive and hyperactive behavioral disorders in children.
Benzoic Acid, Sodium Benzoate
Preservative in many foods, including drinks, low sugar products, cereals, meat products.
Can temporarily inhibit the function of digestive enzymes. May deplete glycine levels. Avoid if you suffer from asthma, rhinitis, urticaria or other allergies.
Brilliant
Black BN
In drinks, sauces, snacks, wines, cheese, etc.
Avoid if you suffer from asthma, rhinitis, urticaria, or other allergies.
Butylated Hydroxy-Anisole
Preservative, particularly in fat-containing foods, confectionery, meats.
The International Agency for Research on Cancer says BHA is possibly carcinogenic to humans. BHA also interacts with nitrites to form chemicals known to cause changes in the DNA of cells.
Calcium Benzoate
Preservative in many foods, including drinks, low-sugar products, cereals, meat products.
Can temporarily inhibit function of digestive enzymes and may deplete levels of the amino acid glycine. It should be avoided by those with hay fever, hives, and asthma.
Calcium Sulphite
Preservative in a vast array of foods-from burgers to biscuits, from frozen mushrooms to horseradish. Used to make old produce look fresh.
In the U.S., Sulphites are banned from many foods, including meat. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. The International Labor Organization says avoid them if you suffer from bronchial asthma, cardio-vascular or respiratory problems and emphysema.
Carrageenan
Thickener used as a fat substitute in processed meats and can be found in condensed milk and some soy products
Extracted from red seaweed using powerful alkali solvents. May cause stomach lesions, pain and cancer.
Caramel
Sulphite ammonia caramel is used widely in soft drinks like cola causing problems for the extra sulphite sensitive.
In the US - and possibly in Europe - caramel 150 may be divided into caramels 150 (sulphite ammonia caramel), 150a (plain or spirit caramel), 150b (caustic sulphite caramel) and 150c (ammonia caramel). Plain caramel is considered failsafe.
Corn Syrup, High Fructose Corn Syrup, Glucose Syrup
Sweetens, and maintains moisture while preserving freshness.
Has been linked to Diabetes, Obesity, and can be addictive.
Hydrogenated, Partially Hydrogenated Oils, Trans-Fats
Replacement for lard, butter, coconut oil.
Linked to development of Diabetes, Cancer, Heart Disease
Mono Sodium Glutamate (MSG)
Flavor enhancer.
Has been known to cause pressure on the head, seizures, chest pains, headache, nausea, burning sensations, and tightness of face. Many baby food producers have stopped adding MSG to their products. MSG is also used in laboratories to induce obesity in rats for testing purposes.
Olestra, Olean, Sucrose Polyester
Fat substitute
Causes dramatic depletion of fat-soluble vitamins and carotenoids. Also causes gastrointestinal disturbances, which are sometimes severe, including diarrhea, fecal urgency, and more frequent and looser bowel movements.
Ponceau 4R, Conchineal Red A
Food coloring.
People who suffer from asthma, rhinitis or urticaria may find their symptoms become worse following consumption of foods containing this coloring.
Potassium benozoate
See calcium benzoate.
See calcium benzoate.
Potassium nitrate
Preservative in cured meats and canned meat products.
It can lower the oxygen-carrying capacity of the blood; it may combine with other substances to form nitrosamines, which are carcinogenic; and it may have an atrophying effect on the adrenal gland.
Propyl P-Hydroxybenozoate, Propylparaben, and Paraben
Preservative in cereals, snacks, pate, meat products, confectionery.
Parabens have been identified as the cause of chronic dermatitis in numerous instances.
Saccharin & its Na, K and Ca salts
Sweetener in diet, and no-sugar products.
The International Agency for Research on Cancer has concluded that saccharin is possibly carcinogenic to humans.
Silicon/Silica/Silicon Dioxide
excipient
This ingredient is found in health food supplements, pharmaceuticals, spice powders, cooking sprays, etc.
Sodium Metabisulphite
Preservative and antioxidant.
May provoke life-threatening asthma.
Sodium sulphite
Preservative used in wine-making and other processed foods.
Sulphites have been associated with triggering asthma attacks. Most asthmatics are sensitive to sulphites in food.
Stannous Chloride (tin)
Antioxidant and color-retention agent in canned and bottled foods, fruit juices.
Acute poisoning has been reported from ingestion of fruit juices containing concentrations of tin greater than 250 mg per liter.
Sucralose
Artificial low calorie sweetener
Artificial sweetener which is a chlorinated sucrose derivative. Pre-approval research showed that sucralose caused shrunken thymus glands (up to 40% shrinkage) and enlarged liver and kidneys.
Sulphur Dioxide
Preservative.
Sulphur Dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. Adverse reactions: bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. International Labor Organization says to avoid it if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.
Sunset Yellow FCF, Orange, Yellow S
Food coloring.
Some animal studies have indicated growth retardation and severe weight loss. People with asthma, rhinitis, or urticaria should avoid this product.
Tartrazine, Yellow #5
Yellow food coloring.
May cause allergic reactions and asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children. Those who suffer from asthma, rhinitis and urticaria may find symptoms worsen after consumption.
sorce: http://altmedangel.com/
Enjoy, but none of these please.
Ryan M. Greer
Allura Red AC/ FD&C Red No.2
Food coloring in snacks, sauces, preserves, soups, wine, cider, etc.
Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives).
Aluminum
Levening agent found in Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes. Also found in some brands of wasabi powder.
Although research remains inconclusive, some studies show a connection between aluminum and Alzheimer's disease.
Amaranth
Food coloring in wine, spirits, fish roe.
Amaranth is banned in the U.S. Avoid it if you suffer from asthma, rhinitis, urticaria or other allergies.
Aspartame
Sweetener in snacks, sweets, alcohol, desserts, ~diet" foods
May affect people with PKU (phenylketonuria). Recent reports show possibility of headaches, blindness, and seizures with long-term high doses of aspartame. Aspartame is metabolized into methyl alcohol and formaldehyde.
Azorubine carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, or C.I. 14720
A synthetic red azo dye. Found in blancmange, marzipan, Swiss roll, jams and preserves, sweets, brown sauce, flavored yogurts, packet soups, jellies, breadcrumbs and cheesecake mixes.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance. Reactions can include a rash similar to nettle rash and water retention. The Hyperactive Childrens Support Group believe that a link exists between this additive and hyperactive behavioral disorders in children.
Benzoic Acid, Sodium Benzoate
Preservative in many foods, including drinks, low sugar products, cereals, meat products.
Can temporarily inhibit the function of digestive enzymes. May deplete glycine levels. Avoid if you suffer from asthma, rhinitis, urticaria or other allergies.
Brilliant
Black BN
In drinks, sauces, snacks, wines, cheese, etc.
Avoid if you suffer from asthma, rhinitis, urticaria, or other allergies.
Butylated Hydroxy-Anisole
Preservative, particularly in fat-containing foods, confectionery, meats.
The International Agency for Research on Cancer says BHA is possibly carcinogenic to humans. BHA also interacts with nitrites to form chemicals known to cause changes in the DNA of cells.
Calcium Benzoate
Preservative in many foods, including drinks, low-sugar products, cereals, meat products.
Can temporarily inhibit function of digestive enzymes and may deplete levels of the amino acid glycine. It should be avoided by those with hay fever, hives, and asthma.
Calcium Sulphite
Preservative in a vast array of foods-from burgers to biscuits, from frozen mushrooms to horseradish. Used to make old produce look fresh.
In the U.S., Sulphites are banned from many foods, including meat. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. The International Labor Organization says avoid them if you suffer from bronchial asthma, cardio-vascular or respiratory problems and emphysema.
Carrageenan
Thickener used as a fat substitute in processed meats and can be found in condensed milk and some soy products
Extracted from red seaweed using powerful alkali solvents. May cause stomach lesions, pain and cancer.
Caramel
Sulphite ammonia caramel is used widely in soft drinks like cola causing problems for the extra sulphite sensitive.
In the US - and possibly in Europe - caramel 150 may be divided into caramels 150 (sulphite ammonia caramel), 150a (plain or spirit caramel), 150b (caustic sulphite caramel) and 150c (ammonia caramel). Plain caramel is considered failsafe.
Corn Syrup, High Fructose Corn Syrup, Glucose Syrup
Sweetens, and maintains moisture while preserving freshness.
Has been linked to Diabetes, Obesity, and can be addictive.
Hydrogenated, Partially Hydrogenated Oils, Trans-Fats
Replacement for lard, butter, coconut oil.
Linked to development of Diabetes, Cancer, Heart Disease
Mono Sodium Glutamate (MSG)
Flavor enhancer.
Has been known to cause pressure on the head, seizures, chest pains, headache, nausea, burning sensations, and tightness of face. Many baby food producers have stopped adding MSG to their products. MSG is also used in laboratories to induce obesity in rats for testing purposes.
Olestra, Olean, Sucrose Polyester
Fat substitute
Causes dramatic depletion of fat-soluble vitamins and carotenoids. Also causes gastrointestinal disturbances, which are sometimes severe, including diarrhea, fecal urgency, and more frequent and looser bowel movements.
Ponceau 4R, Conchineal Red A
Food coloring.
People who suffer from asthma, rhinitis or urticaria may find their symptoms become worse following consumption of foods containing this coloring.
Potassium benozoate
See calcium benzoate.
See calcium benzoate.
Potassium nitrate
Preservative in cured meats and canned meat products.
It can lower the oxygen-carrying capacity of the blood; it may combine with other substances to form nitrosamines, which are carcinogenic; and it may have an atrophying effect on the adrenal gland.
Propyl P-Hydroxybenozoate, Propylparaben, and Paraben
Preservative in cereals, snacks, pate, meat products, confectionery.
Parabens have been identified as the cause of chronic dermatitis in numerous instances.
Saccharin & its Na, K and Ca salts
Sweetener in diet, and no-sugar products.
The International Agency for Research on Cancer has concluded that saccharin is possibly carcinogenic to humans.
Silicon/Silica/Silicon Dioxide
excipient
This ingredient is found in health food supplements, pharmaceuticals, spice powders, cooking sprays, etc.
Sodium Metabisulphite
Preservative and antioxidant.
May provoke life-threatening asthma.
Sodium sulphite
Preservative used in wine-making and other processed foods.
Sulphites have been associated with triggering asthma attacks. Most asthmatics are sensitive to sulphites in food.
Stannous Chloride (tin)
Antioxidant and color-retention agent in canned and bottled foods, fruit juices.
Acute poisoning has been reported from ingestion of fruit juices containing concentrations of tin greater than 250 mg per liter.
Sucralose
Artificial low calorie sweetener
Artificial sweetener which is a chlorinated sucrose derivative. Pre-approval research showed that sucralose caused shrunken thymus glands (up to 40% shrinkage) and enlarged liver and kidneys.
Sulphur Dioxide
Preservative.
Sulphur Dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. Adverse reactions: bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. International Labor Organization says to avoid it if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.
Sunset Yellow FCF, Orange, Yellow S
Food coloring.
Some animal studies have indicated growth retardation and severe weight loss. People with asthma, rhinitis, or urticaria should avoid this product.
Tartrazine, Yellow #5
Yellow food coloring.
May cause allergic reactions and asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children. Those who suffer from asthma, rhinitis and urticaria may find symptoms worsen after consumption.
sorce: http://altmedangel.com/
Enjoy, but none of these please.
Ryan M. Greer
Monday, March 9, 2009
Need to eat Chicago (part 2)
Chicago Style Pizza:
By: Chicago (Thoughts may vary)
Dough Ingredients:
3½ cups All-purpose flour
1½ cup Water
½ cup Yellow cornmeal
½ cup Canola oil
1 tsp Sugar (Honey can be substituted amounts may vary)
1 tsp Salt
2¼ tsp Active dry yeast (or 0.25 oz)
Sauce Ingredients:
3½ cups 6 IN 1 brand crushed tomatoes (Hard to find in some parts of the USA)
2 Tbs Parmesan cheese
1 Tbs Italian herbs/seasonings (Go Fresh)
Steps:
1) In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
2) Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
3) The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
4) Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
5) After resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well seasoned 15″ × 2″ deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan.
6) The edge should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
7) Using either sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
8) Add your desired toppings
9) With 6 IN 1 brand crushed tomatoes spooned directly from the can. Use your hands if necessary to spread out the tomatoes.
10) Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
11) Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes.
12) Eat and repeat if you can.
Enjoy,
Ryan M. Greer
By: Chicago (Thoughts may vary)
Dough Ingredients:
3½ cups All-purpose flour
1½ cup Water
½ cup Yellow cornmeal
½ cup Canola oil
1 tsp Sugar (Honey can be substituted amounts may vary)
1 tsp Salt
2¼ tsp Active dry yeast (or 0.25 oz)
Sauce Ingredients:
3½ cups 6 IN 1 brand crushed tomatoes (Hard to find in some parts of the USA)
2 Tbs Parmesan cheese
1 Tbs Italian herbs/seasonings (Go Fresh)
Steps:
1) In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
2) Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
3) The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
4) Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
5) After resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well seasoned 15″ × 2″ deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan.
6) The edge should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
7) Using either sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
8) Add your desired toppings
9) With 6 IN 1 brand crushed tomatoes spooned directly from the can. Use your hands if necessary to spread out the tomatoes.
10) Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
11) Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes.
12) Eat and repeat if you can.
Enjoy,
Ryan M. Greer
Need to eat Chicago (part 1)
Chicago style Hot dog
By: Chicago (types may vary)
Ingredients:
Steamed poppy seed hot dog bun
All Beef hot dog (steamed or charred)
Yellow mustard
Chopped white onion
Neon Green Relish (Rolf’s Brand)
Sport Pepper (look it up if you do not know)
Tomato wedges
Kosher dill pickle spear
Celery Salt
Steps:
1) Steam a poppy see bun until soft
2) Place cooked “Beef” hot dog in the bun (I like steamed dog)
3) Coat dog with yellow mustard in Zigzag pattern
4) Add “Neon” green pickle relish
5) Add chopped white onions
6) Put 2 tomato wedges in between dog and bun
7) Tuck 2 sport peppers next to tomato
8) Add Kosher dill pickle between dog and bun
9) Add dash of celery salt
Tips:
1) Only use “All Beef Hot Dogs” and look for something made in Chicago
2) Serve with fries with a touch of celery salt added to them (fries)
Warning:
Never use ketchup on a Chicago hot dog, only add this in private if needed.
Enjoy,
Ryan M. Greer
By: Chicago (types may vary)
Ingredients:
Steamed poppy seed hot dog bun
All Beef hot dog (steamed or charred)
Yellow mustard
Chopped white onion
Neon Green Relish (Rolf’s Brand)
Sport Pepper (look it up if you do not know)
Tomato wedges
Kosher dill pickle spear
Celery Salt
Steps:
1) Steam a poppy see bun until soft
2) Place cooked “Beef” hot dog in the bun (I like steamed dog)
3) Coat dog with yellow mustard in Zigzag pattern
4) Add “Neon” green pickle relish
5) Add chopped white onions
6) Put 2 tomato wedges in between dog and bun
7) Tuck 2 sport peppers next to tomato
8) Add Kosher dill pickle between dog and bun
9) Add dash of celery salt
Tips:
1) Only use “All Beef Hot Dogs” and look for something made in Chicago
2) Serve with fries with a touch of celery salt added to them (fries)
Warning:
Never use ketchup on a Chicago hot dog, only add this in private if needed.
Enjoy,
Ryan M. Greer
Monday, March 2, 2009
Orthorexia nervosa
I found an article on MSN this morning on Orthorexia nervosa, and had to look it up on Wikipedia. The information below is from Wikipedia.com. I started my new healthy diet today and thought it was very interesting. I bet the article or study was conducted by the manufactures of junk food. LOL
Orthorexia, or orthorexia nervosa is a term coined by Steven Bratman, a Colorado MD, to denote an eating disorder characterized by excessive focus on eating healthy foods. In rare cases, this focus may turn into a fixation so extreme that it can lead to severe malnutrition or even death.[1][2]
Bratman coined the term in 1997 from the Greek orthos, "correct or right", and orexis for "appetite" [3] . Literally "correct appetite", the word is modeled on anorexia, "without appetite", as used in definition of the condition anorexia nervosa. Bratman describes orthorexia as an unhealthy obsession (as in obsessive-compulsive disorder) with what the sufferer considers to be healthy eating. The subject may avoid certain foods, such as those containing fats, preservatives, animal products, or other ingredients considered by the subject to be unhealthy; if the dietary restrictions are too severe or improperly managed, malnutrition can result. Bratman asserts that "emaciation is common among followers of certain health food diets, such as rawfoodism, and this can at times reach the extremes seen in anorexia nervosa." He goes on to claim that such "anorexic orthorexia" can be as dangerous as anorexia. However, he states, "the underlying motivation is quite different. While an anorexic wants to lose weight, an orthorexic wants to feel pure, healthy and natural. Eating disorder specialists may fail to understand this distinction, leading to a disconnect between orthorexic and physician. "[1][4]
1 a b The Orthorexia Home Page by Steven Bratman, MD
2 Health Food Junkies Essay by Bratman, reprinted from Yoga Journal, October 1997
3 S. Bratman, D. Knight: Health food junkies. Broadway Books, New York, 2000.
4 Palo Alto Medical Foundation Summary of Eating Disorders
Orthorexia, or orthorexia nervosa is a term coined by Steven Bratman, a Colorado MD, to denote an eating disorder characterized by excessive focus on eating healthy foods. In rare cases, this focus may turn into a fixation so extreme that it can lead to severe malnutrition or even death.[1][2]
Bratman coined the term in 1997 from the Greek orthos, "correct or right", and orexis for "appetite" [3] . Literally "correct appetite", the word is modeled on anorexia, "without appetite", as used in definition of the condition anorexia nervosa. Bratman describes orthorexia as an unhealthy obsession (as in obsessive-compulsive disorder) with what the sufferer considers to be healthy eating. The subject may avoid certain foods, such as those containing fats, preservatives, animal products, or other ingredients considered by the subject to be unhealthy; if the dietary restrictions are too severe or improperly managed, malnutrition can result. Bratman asserts that "emaciation is common among followers of certain health food diets, such as rawfoodism, and this can at times reach the extremes seen in anorexia nervosa." He goes on to claim that such "anorexic orthorexia" can be as dangerous as anorexia. However, he states, "the underlying motivation is quite different. While an anorexic wants to lose weight, an orthorexic wants to feel pure, healthy and natural. Eating disorder specialists may fail to understand this distinction, leading to a disconnect between orthorexic and physician. "[1][4]
1 a b The Orthorexia Home Page by Steven Bratman, MD
2 Health Food Junkies Essay by Bratman, reprinted from Yoga Journal, October 1997
3 S. Bratman, D. Knight: Health food junkies. Broadway Books, New York, 2000.
4 Palo Alto Medical Foundation Summary of Eating Disorders
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