Going for a bushwalk? 3 handy foods to have in your backpack (including muesli bars)
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This time of year, many of us love to get out and spend time in nature. This may include hiking through Australia’s many beautiful national parks.
Walking in nature is a wonderful activity, supporting both physical and mental health. But there can be risks and it’s important to be prepared.
You may have read the news about hiker, Hadi Nazari, who was recently found alive after spending 13 days lost in Kosciuszko National Park.
He reportedly survived for almost two weeks in the Snowy Mountains region of New South Wales by drinking fresh water from creeks, and eating foraged berries and two muesli bars.
So next time you’re heading out for a day of hiking, what foods should you pack?
Here are my three top foods to carry on a bushwalk that are dense in nutrients and energy, lightweight and available from the local grocery store.
1. Muesli bars
Nazari reportedly ate two muesli bars he found in a mountain hut. Whoever left the muesli bars there made a great choice.
Muesli bars come individually wrapped, which helps them last longer and makes them easy to transport.
They are also a good source of energy. Muesli bars typically contain about 1,500–1,900 kilojoules per 100 grams. The average energy content for a 35g bar is about 614kJ.
This may be a fraction of what you’d usually need in a day. However, the energy from muesli bars is released at a slow to moderate pace, which will help keep you going for longer.
Muesli bars are also packed with nutrients. They contain all three macronutrients (carbohydrate, protein and fat) that our body needs to function. They’re a good source of carbohydrates, in particular, which are a key energy source. An average Australian muesli bar contains 14g of whole grains, which provide carbohydrates and dietary fibre for long-lasting energy.
Muesli bars that contain nuts are typically higher in fat (19.9g per 100g) and protein (9.4g per 100g) than those without.
Fat and protein are helpful for slowing down the release of energy from foods and the protein will help keep you feeling full for longer.
There are many different types of muesli bars to choose from. I recommend looking for those with whole grains, higher dietary fibre and higher protein content.
2. Nuts
Nuts are nature’s savoury snack and are also a great source of energy. Cashews, pistachios and peanuts contain about 2,300-2,400kJ per 100g while Brazil nuts, pecans and macadamias contain about 2,700-3,000kJ per 100g. So a 30g serving of nuts will provide about 700-900kJ depending on the type of nut.
Just like muesli bars, the energy from nuts is released slowly. So even a relatively small quantity will keep you powering on.
Nuts are also full of nutrients, such as protein, fat and fibre, which will help to stave off hunger and keep you moving for longer.
When choosing which nuts to pack, almost any type of nut is going to be great.
Peanuts are often the best value for money, or go for something like walnuts that are high in omega-3 fatty acids, or a nut mix.
Whichever nut you choose, go for the unsalted natural or roasted varieties. Salted nuts will make you thirsty.
Nut bars are also a great option and have the added benefit of coming in pre-packed serves (although nuts can also be easily packed into re-usable containers).
If you’re allergic to nuts, roasted chickpeas are another option. Just try to avoid those with added salt.
3. Dried fruit
If nuts are nature’s savoury snack, fruit is nature’s candy. Fresh fruits (such as grapes, frozen in advance) are wonderfully refreshing and perfect as an everyday snack, although can add a bit of weight to your hiking pack.
So if you’re looking to reduce the weight you’re carrying, go for dried fruit. It’s lighter and will withstand various conditions better than fresh fruit, so is less likely to spoil or bruise on the journey.
There are lots of varieties of dried fruits, such as sultanas, dried mango, dried apricots and dried apple slices.
These are good sources of sugar for energy, fibre for fullness and healthy digestion, and contain lots of vitamins and minerals. So choose one (or a combination) that works for you.
Don’t forget water
Next time you head out hiking for the day, you’re all set with these easily available, lightweight, energy- and nutrient-dense snacks.
This is not the time to be overly concerned about limiting your sugar or fat intake. Hiking, particularly in rough terrain, places demands on your body and energy needs. For instance, an adult hiking in rough terrain can burn upwards of about 2,000kJ per hour.
And of course, don’t forget to take plenty of water.
Having access to even limited food, and plenty of fresh water, will not only make your hike more pleasurable, it can save your life.
Margaret Murray, Senior Lecturer, Nutrition, Swinburne University of Technology
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Pine Nuts vs Macadamia Nuts – Which is Healthier?
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Our Verdict
When comparing pine nuts to macadamias, we picked the pine nuts.
Why?
In terms of macros, it’s subjective depending on what you want to prioritize; the two nuts are equal in carbs, but pine nuts have more protein and macadamias have more fiber. We’d generally prioritize the fiber, which so far would give macadamias a win in this category, but if you prefer the protein, then consider it pine nuts. Next, we must consider fats; macadamias have slightly more fat, and of which, proportionally more saturated fat, resulting in 3x the total saturated fat compared to pine nuts, gram for gram. With this in mind, we consider this category a tie or a marginal nominal win for pine nuts.
In the category of vitamins, pine nuts have more of vitamins A, B2, B3, B9, E, K, and choline, while macadamias have more of vitamins B1, B5, B6, and C. A clear win for pine nuts this time, especially with pine nuts having more than 17x the vitamin E of macadamias.
When it comes to minerals, pine nuts have more copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, while macadamias have more calcium and selenium. Another easy win for pine nuts.
In short, enjoy either or both (diversity is good), but pine nuts are the healthier by most metrics.
Want to learn more?
You might like to read:
Why You Should Diversify Your Nuts
Enjoy!
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The Seven Sins Of Memory – by Dr. Daniel Schacter
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As we get older, we often become more forgetful—despite remembering many things clearly from decades past. Why?
Dr. Daniel Shacter takes us on a tour of the brain, and also through evolution, to show how memory is not just one thing, but many. And furthermore, it’s not just our vast memory that’s an evolutionary adaptation, but also, our capacity to forget.
He does also discusses disease that affect memory, including Alzheimer’s, and explores the biological aspects of memory too.
The “seven sins” of the title are seven ways our (undiseased, regular) memory “lets us down”, and why, and how that actually benefits us as individuals and as a species, and/but also how we can modify that if we so choose.
The book’s main strength is in how it separates—or bids us separate for ourselves—what is important to us and our lives and what is not. How and why memory and information processing are often at odds with each other (and what that means for us). And, on a practical note, how we can tip the scales for or against certain kinds of memory.
Bottom line: if you’d like to better understand human memory in all its glorious paradoxes, and put into place practical measures to make it work for you the way you want, this is a fine book for you.
Click here to check out The Seven Sins of Memory, and get managing yours!
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The Keys to Good Mental Wellbeing
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The Nine Keys To Good Mental Wellbeing
Today’s main feature is a bit “pop psychology”, but it has its underpinnings in actual psychology, and is especially useful if approached from that angle.
What it’s most popularly enjoyed as:
- A personality-typing system.
- People love little quizzes and identifiers and such.
What it’s actually really useful as:
- A tool for understanding why people (including ourselves) are the way we are
- A foundational knowledge for living better ourselves, and helping others too
This stems from the fairly simple principle, uncontroversial in psychology:
- We have needs, desires, and aversions
- We act in a way that tries to get our needs met and avoid suffering
- Thus: Need/Fear → Motivation → Action
The Enneagram
The Enneagram (ἐννέα = “nine” in Ancient Greek) system posits that we each have one fundamental need/fear (from a list of nine) that’s strongest for us. A deep-seated insecurity/longing, that we’ll go to almost any lengths to try to meet. Sometimes, in good ways, sometimes, bad.
The Nine Basic Fears/Insecurities, And Their Corresponding Needs/Desires:
- Fear of being a fundamentally bad, wrong person / Need to be good and correct
- Fear of being fundamentally unloveable / Need to be loved
- Fear of being fundamentally worthless / Need to be valued
- Fear of being like everyone else / Need to be different
- Fear of being useless / Need to be useful
- Fear of being outcast / Need to have a set place in the group
- Fear of missing out / Need to experience things
- Fear of being hurt or controlled / Need to be in control
- Fear of conflict / Need to be at peace
Of course, most of us have most of these fears/needs to some extent, though usually one will stand out—especially if we aren’t managing it well. The less healthy our coping mechanisms, the more obvious it is how we’re trying to overcompensate in some fashion. For example:
- A person who fears being wrong and so becomes a perfectionist rules-abider to a fault
- A person who fears being unloveable, and so exaggerates problems to get pity, as the next best thing
- A person who fears being worthless, and so exaggerates their accomplishments in order to be admired and valued
- A person who fears being like everyone else, and so descends into a “nobody could ever possibly understand me” black hole of pathos.
- A person who fears being useless, so burns themself out trying to be an omnicompetent Leonardo da Vinci without ever actually taking the time to stop and smell the flowers as Leonardo did.
- A person who fears being outcast, so becomes clingy, passive-aggressive, and suspicious
- A person who fears missing out, so tries to experience all the things all the time, ruining their health with dizzying highs and crushing lows.
- A person who fears being hurt or controlled, so becomes aggressive and domineering
- A person who fears conflict, so shuts down at the slightest hint of it
If we have healthier coping mechanisms, these same nine people can look a lot different, but in much more subtle ways because we’re not trying to overcompensate so badly:
- A person who lives their life rationally by principles that can be adapted as they learn
- A person who loves and is loved, as perhaps the most notable part of their character
- A person who sets reasonable goals and accomplishes them, and seeks to uplift others
- A person who creates and innovates, enriching their own life and the lives of others
- A person who is simply very competent and knowledgeable, without overstretching
- A person who is dependable and loyal, and a reliable part of something bigger than themself
- A person who is fun to be around and loves trying new things, while also knowing how to relax
- A person who develops their leadership skills and is a tower of strength for others
- A person who knows how to make peace and does so—by themself, and with others
By being aware of our own fears/insecurities that may drive our motivations and thus underpin our behaviors, we can usually manage them in a much more mindful fashion. Same goes when it comes to managing interactions with other people, too:
- Letting the Type 3 know you value them, not their accomplishments or what they can do for you.
- Appreciating the Type 5’s (varied or specialist) skills and knowledge.
- Giving love to a Type 2 unprompted, but on your own terms, with your own boundaries.
- And so on for other types
Or for yourself…
- As a Type 8, remembering that you can let go sometimes and let someone else be in charge.
- As a Type 1, catching yourself holding yourself (or others) to impossible standards, and then easing up on that a little.
- As a Type 9, remembering to stand up for yourself and others, however gently, but firmly.
- And so on for other types
If you’re unsure what to focus on, ask yourself: what’s your worst nightmare or greatest daydream? Then work out what it is about that, that makes it feel so bad or good.
Then, approach things mindfully. Catch yourself in your unhealthy coping mechanisms, and find healthy ones instead.
What if I get my type wrong? Or I get someone else’s type wrong?
Obviously it’s better to get them right for maximum effect, but you can never go too far wrong anyway… because we all have all nine of those qualities in us, it’s just a matter of how strong a factor each is for us. So in the worst case scenario, you’ll make someone feel more secure about something that was only a very minor insecurity for them, for example.
Or in the case of your own type, you may mistakenly think you’re acing being the world’s healthiest Type 5, until you realize you’re actually a Type 3 who thought learning all those things would make you more worthy (spoiler: those things are great, but you’re worthy already). Again, not the end of the world! No matter what, you’re learning and growing, and that’s good.
Want to delve further?
Read: The Nine Enneagram Type Descriptions (Basic, but more detailed descriptions than the above)
Read: How The Enneagram System Works (More complex. Now we’re getting into the more arcane stuff we didn’t have time for today—wings and lines, triads, health levels, directions of integration and disintegration, and more)
Like learning from books? Here are our top two picks, depending on your learning style:
- The Wisdom of the Enneagram – Very comprehensive textbook and guide to improving your coping mechanism and growing as a person.
- The Enneagram Made Easy – it explains it with cartoons!
We’d love to offer a quick free test here, but all the tests we could find either require paid registration or are wildly inaccurate, so we’ll not waste your time.
However, we do also think that working it out for yourself is better, as it means you have a handle on what those ideas, fears, insecurities, desires, needs, really mean to you—that way you can actually use the information!
We’ll close by repeating our previous advice: If you’re unsure what to focus on, ask yourself: what’s your worst nightmare or greatest daydream? Then work out what it is about those scenarios that make them so bad or good. That’ll help you find your real fears/needs, such that you can work on them.
Good luck!
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Crispy Tempeh & Warming Mixed Grains In Harissa Dressing
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Comfort food that packs a nutritional punch! Lots of protein, fiber, vitamins, minerals, and healthy fats, and more polyphenols than you can shake a fork at.
You will need
- 1 lb cooked mixed whole grains (your choice what kind; gluten-free options include buckwheat, quinoa, millet)
- 7 oz tempeh, cut into ½” cubes
- 2 red peppers, cut into strips
- 10 baby plum tomatoes, halved
- 1 avocado, pitted, peeled, and diced
- 1 bulb garlic, paperwork done but cloves left whole
- 1 oz black olives, pitted and halved
- 4 tbsp extra virgin olive oil
- 2 tbsp harissa paste
- 2 tbsp soy sauce (ideally tamari)
- 1 tbsp nutritional yeast
- 1 tbsp chia seeds
- 2 tsp black pepper, coarse ground
- 1 tsp red chili flakes
- 1 handful chopped fresh flat-leaf parsley
- ½ tsp MSG or 1 tsp low-sodium salt
Method
(we suggest you read everything at least once before doing anything)
1) Preheat the oven to 400℉ / 200℃.
2) Combine the red pepper strips with the tomatoes, garlic, 2 tbsp of the olive oil, and the MSG/salt, tossing thoroughly to ensure an even coating. Spread them on a lined baking tray, and roast for about 25 minutes. Remove when done, and allow to cool a little.
3) Combine the tempeh with the soy sauce and nutritional yeast flakes, tossing thoroughly to ensure an even coating. Spread them on a lined baking tray, and roast for about 25 minutes, tossing regularly to ensure it is crispy on all sides. If you get started on the tempeh as soon as the vegetables are in the oven, these should be ready only a few minutes after the vegetables.
4) Whisk together the remaining olive oil and harissa paste in a small bowl, to make the dressing,
5) Mix everything in a big serving bowl. By “everything” we mean the roasted vegetables, the crispy tempeh, the mixed grains, the dressing, the chia seeds, the black pepper, the red chili flakes, and the flat leaf parsley.
6) Serve warm.
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Grains: Bread Of Life, Or Cereal Killer?
- Tempeh vs Tofu – Which is Healthier?
- Our Top 5 Spices: How Much Is Enough For Benefits?
Take care!
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Whole – by Dr. T. Colin Campbell
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Most of us have at least a broad idea of what we’re supposed to be eating, what nutrients we should be getting. Many of us look at labels, and try to get our daily dose of this and that and the other.
And what we don’t get from food? There are supplements.
Dr. Campbell thinks we can do better:
Perhaps most critical in this book, where it stands out from others (we may already know, for example, that we should try to eat diverse plants and whole foods) is its treatment of why many supplements aren’t helpful.
We tend to hear “supplements are a waste of money” and sometimes they are, sometimes they aren’t. How to know the difference?
Key: things directly made from whole food sources will tend to be better. Seems reasonable, but… why? The answer lies in what else those foods contain. An apple may contain a small amount of vitamin C, less than a vitamin C tablet, but also contains a whole host of other things—tiny phytonutrients, whose machinations are mostly still mysteries to us—that go with that vitamin C and help it work much better. Lab-made supplements won’t have those.
There’s a lot more to the book… A chunk of which is a damning critique of the US healthcare system (the author argues it would be better named a sicknesscare system). We also learn about getting a good balance of macro- and micronutrients from our diet rather than having to supplement so much.
The style is conversational, while not skimping on the science. The author has had more than 150 papers published in peer-reviewed journals, and is no stranger to the relevant academia. Here, however, he focuses on making things easily comprehensible to the lay reader.
In short: if you’ve ever wondered how you’re doing at getting a good nutritional profile, and how you could do better, this is definitely the book for you.
Click here to check out “Whole” on Amazon today, and level up your daily diet!
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Can You Get Addicted To MSG, Like With Sugar?
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Have a question or a request? We love to hear from you!
In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!
As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!
So, no question/request too big or small 😎
❝Hello, I love your newsletter 🙂 Can I have a question? While browsing through your recepies, I realised many contained MSG. As someone based in Europe, I am not used to using MSG while cooking (of course I know that processed food bought in supermarket containes MSG). There is a stigma, that MSG is not particulary healthy, but rather it should be really bad and cause negative effects like headaches. Is this true? Also, can you get addicted to MSG, just like you get addicted to sugar? Thank you :)❞
Thank you for the kind words, and the interesting questions!
Short answer: no and no 🙂
Longer answer: most of the negative reputation about MSG comes from a single piece of satire written in the US in the 1960s, which the popular press then misrepresented as a genuine concern, and the public then ran with, mostly due to racism/xenophobia/sinophobia specifically, given the US’s historically not fabulous relations with China, and the moniker of “Chinese restaurant syndrome”, notwithstanding that MSG was first isolated in Japan, not China, more than 100 years ago.
The silver lining that comes out of this is that because of the above, MSG has been one of the most-studied food additives in recent decades, with many teams of scientists in many countries trying to determine its risks and not finding any (except insofar as anything in extreme quantities can kill you, including water or oxygen).
You can read more about this and other* myths about MSG, here:
Monosodium Glutamate: Sinless Flavor-Enhancer Or Terrible Health Risk?
*such as pertaining to gluten sensitivity, which in reality MSG has no bearing on whatsoever as it does not contain gluten and is not even made of the same basic stuff; gluten being a protein made of (amongst other things) the amino acid glutamine, not a glutamate salt. Glutamate is as closely related to gluten as cyanocobalamin (vitamin B12) is to cyanide (the famous poison).
PS: if you didn’t click the above link to read that article, then 1) we really do recommend it 2) we did some LD50 calculations there and looked at available research, and found that for someone of this writer’s (very medium) size, eating 1kg of MSG at once is sufficient to cause toxicity, and injecting >250g of MSG may cause heart problems. So we don’t recommend doing that.
However, ½ tsp in a recipe that gives multiple portions is not going to get you anywhere close to the danger zone, unless you consume that entire meal by yourself hundreds of times per day. And if you do, the MSG is probably the least of your concerns.
(2 tsp of cassia cinnamon, however, is enough to cause coumarin toxicity; for this reason we recommend Ceylon (or “True” or “Sweet”) cinnamon in our recipes, as it has almost undetectable levels of coumarin)
With regard to your interesting question about addiction, first of all let’s speak briefly about sugar addiction:
Sugar addiction is, by broad scientific consensus, agreed-upon as an extant thing that does exist, and contemporary research is more looking into the “hows” and “whys” and “whats” rather than the “whether”. It is a somewhat complicated topic, because it’s halfway between what science would usually consider a chemical addiction, and what science would usually consider a behavioral addiction:
The Not-So-Sweet Science Of Sugar Addiction
The reasonable prevailing hypothesis, therefore, is that sugar simply has two moderate mechanisms of addiction, rather than one strong one.
The biochemical side of sugar addiction comes from the body’s metabolism of sugar, so this cannot be a thing for MSG, because there is nothing to metabolize in the same sense of the word (MSG being an inorganic compound with zero calories).
People can crave salt, especially when deficient in it, and MSG does contain sodium (it’s what the “S” stands for), but it contains a little under ⅓ of the sodium that table salt does (sodium chloride in whatever form, be it sea salt, rock salt, or such):
MSG vs. Salt: Sodium Comparison ← we do molecular calculations here!
Sea Salt vs MSG – Which is Healthier? ← this one for a head-to-head
However, even craving salt does not constitute an addiction; nobody is shamefully hiding their rock salt crystals under their bed and getting a fix when they feel low, and nor does withdrawal cause adverse side effects, except insofar as (once again) a person deficient in salt will crave salt.
Finally, the only other way we know of that one might wonder if MSG could be addictive, is about glutamate and glutamate receptors. The glutamate in MSG is the same glutamate (down to the atoms) as the glutamate formed if one consumes tomatoes in the presence of salt, and triggers the same glutamate receptors in the same way. We have the same number of receptors either way, and uptake is exactly the same (because again, it’s exactly the same chemical) so there is a maximum to how strong this effect can be, and that maximum is the same whatever the source of the glutamate was.
In this respect, if MSG is addictive, then so is a tomato salad with a pinch of salt: it’s not—it’s just tasty.
We haven’t cited papers in today’s article, but it’s just because we cited them already in the articles we linked, and so we avoided doubling up. Most of them are in that first link we gave 🙂
One final note
Technically anyone can develop a sensitivity to anything, so in theory someone could develop a sensitivity to MSG, just like they could for any other ingredient. Our usual legal/medical disclaimer applies.
However, it’s certainly not a common trigger, putting it well below common allergens like nuts (or less common allergens like, say, bananas), not even in the same league as common intolerances such as gluten, and less worthy of health risk warnings than, say, spinach (high in oxalates; fine for most people but best avoided if you have kidney problems).
The reason we use it in the recipes we use it in, is simply because it’s a lower-sodium alternative to salt, and while it contains a (very) tiny bit less sodium than low-sodium salt (which itself has about ⅓ the sodium of regular salt), it has more of a flavor-enhancing effect, such that one can use half as much, for a more than sixfold total sodium reduction. Which for most of us in the industrialized world, is beneficial.
Want to try some?
If today’s article has inspired you to give MSG a try, here’s an example product on Amazon 😎
Enjoy!
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