SLU Nutrition and Dietetics Internship Blog: eating

Monday, April 17, 2017

#CLEAN

By Kelly Springstroh

I have heard of orthorexia in my time as a dietetic intern, particularly through sitting in on presentations about unhealthy diet obsessions within the professional workplace. Finding out that this term has roots that go back to over 20 years ago was quite surprising to me. Dr. Steven Bratman, an American physician, first described the term orthorexia in the late nineties. The Greek definition translates ortho- “right” or “correct” and rexia- “appetite” or “diet.” Similarly, some may be familiar with the term anorexia, which translates to an- “lack of” and rexia- “appetite” or “diet.” Oftentimes, people can mix up this term with another term anorexia nervosa, which is a medical diagnosis and definition of an eating disorder. Why provide all this definitive terminology? Because there is an existing phenomenon in today’s culture that loved ones, friends, and even health professionals are having a hard time identifying. This brings me back to the primary term of interest, orthorexia.

Dr. Bratman’s professional website tells his story behind developing the term. He states: “I originally invented the word as a kind of ‘tease therapy’ for my overly diet-obsessed patients. Over time, however, I came to understand that the term identifies a genuine eating disorder.” (1) When Dr. Bratman started using this term, he didn’t have the overwhelming social media presence found in today’s culture. It was also unlikely that he could predict that a pound sign would be transformed into a window for discovering other people with like-minded thoughts on nutrition.

#cleaneating

Let’s just be real for one second, if orthorexia was manifesting even back then, I am going to argue that it is even more prominent today, thanks to social media. A blog post by the Academy of Nutrition and Dietetics in 2015 states, “experts believe it [orthorexia] has been gaining steam in recent years, fed by the profusion of foods marketed as healthy and organic, and by the media's often conflicting dietary advice. Like anorexia nervosa, orthorexia is a disorder rooted in food restriction. Unlike anorexia, for othorexics, the quality instead of the quantity of food is severely restricted.” (2) Depending on who you talk to, orthorexia may or may not seem like a big deal. Currently, it is not a DSM (Diagnostic and Statistical Manual of Mental Disorders) diagnosis but Dr. Bratman and his colleagues have proposed formal criteria that could serve in diagnosing this phenomenon in the future (3).

It is important to remember that orthorexia is characterized by an unhealthy and extreme obsession with pure and healthy eating. Individuals who eat in a way where they are making healthy choices because they want to love their bodies and take care of them would most likely not be considered as orthorexic. There are also circumstances where a prescribed medical diet is necessary due to an underlying health condition. These situations are usually followed by a healthcare team who can monitor the affect that this diet may have on an individual’s well-being. In these instances, orthorexia would not be a main suspect. Eating healthy and being concerned with ingredients and diet quality, in of itself, is not orthorexic behavior either.

The difference lies in the motive and belief behind a diet ritual. Orthorexia, like anorexia nervosa, has elements of control over one’s personal eating habits and choices. Orthorexia happens when your identity lies in what you eat, where you constantly strive for dietary perfectionism. Food is nourishment to our bodies, as well as, a quality of life. Healthy eating is to be enjoyed out of self-love and respect and should not lead to extremes and anxiety.

Dr. Bratman suggests some questions to ask yourself when thinking about your healthy eating habits. I only included the few questions that I thought were harder to say “no” to when I was asking these questions to myself. Sometimes an unhealthy view or relationship with food is more subtle and harder to identify.

· Do you feel better than other people because of your diet and view of “healthy eating?”
· Do you often use words such as “clean” or “pure” or post on social media about your diet as a way of either comforting anxiety or other mental health issues or even an insecurity?
· Do you feel more in control when you eat certain foods or follow certain diet regimens?
· Do you push yourself to further advance your diet regimen even when it is very difficult to maintain just to feel like you are getting the same “kick?”
· Has your desire to eat healthfully grown into a consuming part of your daily life rather than a tool to advance your personal goals?

I would ask you to also consider if you allow yourself to occasionally “cheat” or deviate from your current regimen. If you think that a small slip will cause absolute havoc on your health or well-being, consider your current boundaries with your diet.

If you notice any of these patterns in yourself, know that you are not alone and that there is no need to feel shame. Many people do not even realize the unhealthy boundaries they are making with their eating patterns and diet choices. A health professional can better help you dig into how your diet is relating to your psychological health. Take a step back and self-reflect. Hear this: you are not defined by how well you keep to your healthy diet. You deserve to have a healthy relationship with food because food is just one part of the “healthy puzzle.”

It is so easy to fall into this mindset, considering it bombards us every day. I searched the following hashtags on Instagram to see how many terms I could find. I noticed they usually came together.

#fitspo has 41,223,652 posts

#eatclean has 40,402869 posts

#diet has 34,603,747 posts

#cleaneating has 29,758,634 posts

#healthyfood has 25,481,515 posts

#nutrition has 21,729,660 posts

Posting these hasthags does not directly indicate ortherexia and we should never point fingers. I searched these because of what I notice in diet culture today. We can’t discuss this term without at least mentioning how social media plays into things. There is an added pressure to eat a certain way when it seems like everyone else is posting about it. I would revert to the previous questions, and again, encourage self-reflection. Eating good, “clean” food can be done rightly if we maintain healthy boundaries and encourage others around us to do the same. Let’s try and start a new movement, where obsessing about healthy eating is limited and restrictions are lifted. Where eating healthfully is done out of self-love rather than control. We can be the ones to turn away from diet culture and start to seek wholeness in our health, beyond our diet regimens.

Take care,

Kelly

References:

Personal Bio: Kelly is a dietetic intern at Saint Louis University, specializing in geriatric nutrition. Her hobbies revolve around the outdoors and sunshine. Her ideal day would include going to a body of water (beach, springs, lake etc.) and hanging her hammock in between two trees. She also enjoys salsa dancing, singing Karaoke, spending quality time with people and watching documentaries.

Monday, January 23, 2017

Super-Taste

By Michelle Kuntz

http://cdn3.factorialist.com/wp-content/uploads/2015/11/factorialist_taste_supertaster.jpg

We live among super-humans.

If you could have one super power, would you choose to have super-tasting abilities? Surprisingly, about 25% of the population has an enhanced tasting ability coined ‘super-tasting’ (6). Tasting abilities vary widely, with extremes of both super-tasters and non-tasters.

In my family, I believe (though have not confirmed) that we have two very distinct tasters: a super-taster and a non-taster. My mom can taste cinnamon from even the smallest little crumb of a coffee cake; whereas my dad can eat almost any food without even realizing what was in it. This makes it slightly difficult as a culinary nutritionist (and aspiring dietician) because I have to satisfy a supertaster who has aversions to many harsh yet exquisite flavors and gratify a non-taster who will eat whatever you put in front of him without a complaint.

Can you taste the difference?

How can there be such a contrast in tasting abilities? Genetics! Discovery of a compound 6-n-propylthiouracil (PROP) helped to determine whether or not one might be a super-taster (4). This bitter compound is a repulsive to super-tasters, indistinguishable to non-tasters, and slightly bitter to average-tasters. Super-tasters prove to have a higher density of fungiform papillae (more taste receptors) while others have, a more keen sense of smell. Of super-tasters, most tend to be women and many are (incidentally) chefs! On the other hand, some non-tasters may be genetically predisposed, while others are created by medical conditions or therapies, which destroy taste buds or can mute one’s sense of taste. These include radiation therapy, chemotherapy, medications, or neurodegenerative disorders like Parkinson’s disease (4). Lastly, as we age, our sense of taste may also decline due to decreased turnover and growth of taste buds.

The tasting process is comprised of a variety of elements, with five basic perceptions that our taste buds receive: sweet, salty, sour, bitter, and umami. Each promotes a uniquely satisfying flavor, though all are claimed to have evolved from survival mechanisms (4). This seems logical recognizing that most sweet or savory flavors are generally found among the most appealing and calorically dense foods, while sour or bitter flavors are sometimes associated with spoiled milk, rancid meat, or inedible items. So would it make sense that super-tasters are more highly evolved individuals, destined to outlive the rest of us average or non-tasters? I would say the evidence is conflicting.

To taste or not to taste, that is the question!

Contemplating the benefits and consequences of super-tasting, I came up with a non-exhaustive list of the pro’s and con’s associated with this ability.

Pro’s of Super-Tasting	Con’s of Super-Tasting
Beneficial trait to have as a chef or culinary professional.	If you work with a super-tasting chef, he/she might find every little mistake you made.
One could receive a lot of free food (or make a lot of money) if they volunteer as a credible taste tester.	Super tasting is mostly genetic, so there is not much you can do about it.
One could have survived in the forest thousands of years ago.	Super-tasters might still be traumatized by broccoli due to force-feeding in childhood.
One can more intensely experience flavors and enjoy subtle flavors and nuances.	One can more intensely experience flavors and often find food less palatable than easy to please ‘non-tasters’.
Studies show that supertasters are often leaner and experience fewer cravings than other tasters (1,4).	Supertasters might be more at risk for colon cancer because they avoid bitter tasting vegetables, which provide essential nutrients that combat cancer (1,4).
Super-tasters require less to make something more satisfying! Less salt, less fat, less sugar, more healthy!	People might find you picky and hard to cook for.

List of no-can-do’s

Since super-tasters are super perceptive, foods with bitter compounds, high astringency, or distinct flavors might be unappealing. These items include: chocolate, dark leafy greens, cruciferous vegetables, wine, liquor, coffee, grapefruit, and spicy, greasy, or rich foods.

http://www.dinnerseries.com/wp-content/uploads/2013/02/taste.jpg

Solutions to put those picky eaters at ease

Though super-tasting is genetic, there are several solutions that might provide relief from a taste overload.

· Preparation method is key. Different preparation methods can alter the bitterness so that foods are more palatable to your fellow super tasters.

o For example, the protein molecules in milk bind to the tannins (bitter substances) in coffee and reduce bitter flavor.

o Roasting vegetables (and most cooking methods involving heat) can help to reduce bitter flavor.

· Exposure therapy. Though many foods are unpalatable at first, super-tasters often find themselves enjoying a nice cup of Joe. This may be out of necessity, but some might argue that a taste for certain bitter flavors is acquired over time. However, our taste buds change about every 2 weeks and can completely alter every 7 years (which is why you should keep trying foods)! Often food aversions can be learned and unlearned.

· Mix and match. Put bitter items with other foods, allowing them to be less concentrated or overridden by other flavors (Though this may not work for some super-tasters like my mother).

· Use flavor to reduce flavor. Salt negates bitter flavor, making it less intense. In addition, adding fat can reduce salty flavors! (2)

· If nothing else works, there is always cheese and butter J

How do you find out if you are a super-human?

If you believe you have the heightened ability to taste but want to know if you really are super-human, PROP test strips can be ordered online. In addition, alternative science experiments are available which dye your tongue blue so you can count your fungiform papillae yourself (7).