Articles filed under Mauer, Don

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  • Lean and lovin’ it: Foods to eat for health and happiness Jun 6, 2012 2:51 PM
    Is our modern American diet to blame for the doubling of obesity and depression rates over the last 20 years? It sure is, say Tyler Graham and Drew Ramsey. Graham, a leading health and fitness editor, and Ramsey, clinical psychiatrist make their case in "The Happiness Diet" (2011 Rodale, $25.99).

  • Reducing fructose intake can lead to better health May 9, 2012 4:17 PM
    As a nation, we now consume an average of 130 pounds of sugars a year. Over the years, our granulated sugar consumption has gone down, but before you start cheering, over that same time our consumption of high fructose corn syrup shot through the roof.

  • Don Mauer likes what he sees in the lastest ‘Volumetrics’ book Apr 25, 2012 3:48 PM
    If you just realized that swimsuit season will be here faster than you’re ready for and you’re looking for a safe, weight-loss plan to help you shed some winter pounds, you’ll be pleased learn that “The Ultimate Volumetrics Diet — Smart, Simple, Science-based Strategies for Losing Weight and Keeping It Off” just hit the shelves.

  • Where, and why to look for trans fats Mar 28, 2012 3:28 PM
    Partially hydrogenated fat isnt just fat, its trans fat. So how can some products contain that and stil be labeled fat and trans fat free? Turns out, theres a loophole that many products slip right through.

  • Mayo Clinic book full of advice, recipes for diabetics Mar 12, 2012 12:06 PM
    I am neither diabetic nor pre-diabetic, but if I were I'd quickly turn to certified authorities for the best advice on what lifestyle changes would keep me from either becoming diabetic, or help me to manage my diabetes; tough beating the world-renowned Mayo Clinic for solid guidance.

  • Applesauce beats out bananas, prune puree as fat substitute Feb 28, 2012 2:30 PM
    For trimming fat from muffins, quick breads, cakes and brownies, Eat Right, Live Well columnist Toby Smithson recently recommended fruit purees, such as apple (as in sauce), bananas, peaches or prunes. Certainly valid, but a method that I’d like to shed more light on. Fiber is the reason pureed fruit is considered a fat substitute.

  • What you need to ‘Unjunk Your Junk Food' Feb 15, 2012 6:00 AM
    Do you think your favorite junk food can be un-junked? Authors Andrea Donsky and Randy Boyer, founders of, believe it can be done and they've written “Unjunk Your Junk Food” to prove it.

  • Lean and lovin’ it: Don Mauer maps diet menu traps for Valentine’s Day dinner Feb 1, 2012 6:00 AM
    With Valentine’s Day coming up you may be considering heading out for a romantic dinner with your sweetie. Don Mauer explains how you can skirt major dangers that can quickly send you down a path you’ve been carefully avoiding this year and end Valentine’s Day with a smile and your scale’s numbers right where you want them.

  • Weight-loss cookbook for carb lovers Jan 18, 2012 1:29 PM
    Last summer I wrote about Health magazine's newest book, “The CarbLovers Diet.” “A carb packed food plan to lose weight?” I wrote. “You've got to be kidding.” My skepticism melted away when I learned about resistant starch (a unique carbohydrate and the key to the diet's success) and how it helps satisfy your appetite and keep it satisfied. That book topped The New York Times best-seller list for two months.

  • Follow Don's tip for successful weight loss Jan 4, 2012 5:49 PM
    Studies show that the faster you lose it, the more likely you are to gain it back. Check in with some of TV's “Biggest Losers” after a year and you'll learn the reality of fast weight loss: speedy weight gain. If you want don't want to fall into weight-loss, weight-gain cycle, follow Don Mauer's seven tips gleaned from his two decades of weight loss and maintenance.

  • Continuing grandmother's tradition of home-baked gifts Dec 26, 2011 10:36 AM
    Holidays, food and families have been woven together, like braids on a challah loaf or strands of colored beads on a Christmas tree, since time now forgotten and continues to be true for me. When I was a kid, the parade of holidays always stepped-off with Thanksgiving and since my folks couldn't decide whether we should be with Mom's family or dad's folks we settled on being with both. This didn't happen just once, but for many years. If you ever wondered how I got to be more than 300 pounds, knowing just that bit of holiday history should be enlightening.

  • Don Mauer shares ideas for holiday gift giving Dec 7, 2011 4:01 PM
    Strolling through a store’s cookware department presents so many choices that finding a gift for your favorite cook isn’t so simple. There are plenty of expensive kitchen gadgets (panini presses come to mind), but how much a gift costs and how fancy it is doesn’t mean it’ll get much past its first “Wow” before turning into a dust-collector. So this year, let’s focus on kitchen tools or ingredients less than $25. Each item listed is a favored go-to tool or ingredient that passed my “what did I ever do without this?” test.

  • Trimming the fat from the Tday trimmings Nov 21, 2011 3:21 PM
    The “T” in my Thanksgiving stands for turkey. Thanksgiving just wouldn't be the same without a golden, roasted bird on the table. No Tofurkey (turkey roll made from soybeans) on my dinner table. More often than not that turkey, whether a whole bird or just the breast, has been brined. I still believe brining — submerging it overnight in a solution of water or beer or wine, salt, sugar and seasonings — results in the tastiest, most tender and moistest turkey you'll ever eat.

  • Consider celeriac for fall flavor Nov 9, 2011 6:00 AM
    There's one fall vegetable in your supermarket's produce section that's definitely been hit by the ugly stick: celery root, also called celeriac (seh-LER-ee-ak). For years I scooted-by that gnarly, green-spiked, scraggly-rooted vegetable not really knowing for what it was good or how to prepare one.

  • Try pumpkin cookies for a Halloween treat Oct 25, 2011 6:00 AM
    Since I'm a lousy pumpkin carver, I started considering all the delicious ways pumpkin can be prepared and eaten: pie, soup, ice cream, turned into cheesecake, cookies, cupcakes and even mousse. After sampling many of those variations, pumpkin cookies stood out as the least successful, thanks to their frequent flat flavor notes and cake-like texture.

  • Seven lessons for successful long-term weight loss Oct 13, 2011 1:53 PM
    In 1992, when my first column appeared, I didn't project this far into the future; but here it is over 800 columns later. Times have changed. In 1992 I believed that I could lose weight and keep it off, just by keeping fats in my food plan to a minimum. Since it was fat free, sugar seemed to be a non-issue. Today I know better. Here are some other lessons I've learned over the years.

  • Decoding poultry labels Sep 28, 2011 5:00 PM
    Ever wonder what a chicken package label that reads “No Retained Water” means? Been befuddled by trying to figure out the difference between “No Antibiotics Added” and “Raised Without Antibiotics”? Confused by a poultry label that reads: “All Natural — Minimally Processed”? Labels like those confuse me too, so I decided to do some research at the food labeling source the: US Department of Agriculture.

  • Learn what’s what in added sugar Sep 19, 2011 10:22 AM
    Want to avoid foods with a lot of added sugar? Finding added sugar isn't always as easy as looking for "sugar" on the product's food label.

  • Reader recipe makeover: Banana bread Aug 31, 2011 12:14 PM
    Mary Holda of Elk Grove Village proposed challenge I couldn’t walk away from: remake her family’s favorite streusel-topped banana bread. “We love it, but I wondered if I could cut some fat (butter or sugar),” Mary wrote in an email. I put on my leanwizard’s cap and headed to the kitchen to see what magic I could conjure up for Mary.

  • Worst fast food meals pack a wallop of fat, sugar and salt Aug 23, 2011 12:55 AM
    What’s the worst restaurant meal in America? According to Eat This, Not That’s website, a Carl’s Jr. Six Dollar Guacamole Bacon Burger with Medium Natural Cut Fries and a 32-ounce cola.

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