Easy as Apple Pie

This morning the cats all scattered when Gretchen’s sister Sue came knocking on the door. It seems that she and her husband were drying apple slices and made more slices than would fit on their drying racks. She made two pies with the extras but still had apple slices left over so she decided to give them to Gretchen and I. Since we are not ones to waste food, we gladly accepted them. However, since we are both watching our weight we wanted to know, “How many calories are there in a slice of apple pie?” 



Well, I did a Google search for <a href="http://www.google.com/search?q=%22Apple+Pie%22+calories&amp;ie=UTF-8&amp;oe=UTF-8" title="Google Search: &quot;Apple Pie&quot; calories">&ldquo;Apple Pie&rdquo; and &ldquo;calories&rdquo;</a> and got about 35,200 hits. Just looking through the results from the first page, it looks like, depending on the recipe, the number of crusts, and the size of the slice, there are between 200 and 500 calories in a piece of apple pie. Since we do not want to gain any weight, we figured we would need to increase our level of activity to burn off those extra calories. I walk to burn calories. Gretchen cleans stalls. Walking burns about 100 calories per mile. That&rsquo;s between 2 and 5 miles of walking to work those calories off. I do not know how many stalls that corresponds to. <img src="http://www.personal.psu.edu/staff/m/h/mhl100/images/wink.png" height="18" width="18" alt=";-)" /> 



Needing to do something &ldquo;extra&rdquo; in order to work off the calories assumes that they are &ldquo;extra&rdquo; calories. In order to figure out how many calories you need &mdash; so you can know which ones are &ldquo;extra&rdquo; &mdash; you need to know your resting metabolic rate (<acronym title="Resting Metabolic Rate">RMR</acronym>). Sally Squires of the Lean Plate Club at <em>The Washington Post</em> has <a href="http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&amp;node=&amp;contentId=A51010-2002Jan28&amp;notFound=true" title="Week 4: Every Calorie Counts (washingtonpost.com)">an article about RMR</a>. To calculate your RMR, you can use <a href="http://www.dallasdietitian.com/calcalc.htm">one of the online calculators</a>. This calculator will tell you how many calories you need to consume to maintain your current weight given your current activity level. <ins datetime="2003-12-09T15:16:00-05:00">According to the calculator, I need 2326 calories.</ins>



When you use the calculator, you have to specify your activity level. The trick here is if you consider an activity when including it in your activity level, you cannot count doing that activity when trying to figure how you are going to burn those extra calories. For instance, if you walk three miles a day you will burn 300 calories doing it. If you say that you have a moderate activity level in determining your RMR because you walk those three miles a day, then you can no longer say, &ldquo;It&rsquo;s OK for me to have that slice of apple pie because I walk three miles a day.&rdquo; You have to walk an <strong>extra</strong> three miles to work off the <strong>extra</strong> 300 calories from the pie. See how that works?



If you want to loose weight, you need to have a target weight to shoot for. You might want to choose this as a function of your body mass index (<acronym title="Body Mass Index">BMI</acronym>).  The Centers for Disease Control (<acronym title="Centers for Disease Control">CDC</acronym>) has <a href="http://www.cdc.gov/nccdphp/dnpa/bmi/index.htm">a page about BMI</a>. The CDC say that a BMI of 18.5 to 24.9 is considered normal. According to their <a href="http://www.cdc.gov/nccdphp/dnpa/bmi/calc-bmi.htm" title="BMI Calculators">online calculator</a>, at 5' 10" and 180 pounds when I started this exercise, mine was 25.8, so I was slightly overweight.



You can look at tables and figure out what they say your weight ought to be, but I found <a href="http://www.halls.md/ideal-weight/body.htm">a calculator</a> that looks up all the stuff for you, then it gives you a bunch of weights and weight ranges that reflect differing views about what an &ldquo;ideal&rdquo; weight ought to be. Mine are as follows: 
  • 164 lbs – This shows the average weight that other people of my age, height, weight and gender would describe as their ideal weight. It is interesting to note that this is still about ten pounds over the medical average weight for me — see next.
  • 132 to 174 lbs – This is the range from the BMI table for normal weight of my height. Medical evidence suggests that all body weights within this range are reasonably equally healthy. The center of the range is at 153.
  • 154 to 167 lbs – This is the range that the Metropolitan Life Insurance Company describes as my ideal weight range. The center of the range is at 160.5.
  • 161 lbs – This is the weight that Dr. B. J. Devine indicates is normal for my height. This weight is sometimes used to determine dosage for medication. The implication being that if you are overweight, and your doctor is using the “Devine formula” you may be being under-medicated.
  • 157 lbs – Same as above, but using Dr. J. D. Robinson’s formula.
  • 155 lbs – Same as above, but using Dr. D. R. Miller’s formula.
So, what target did I pick? Well, I know myself and understand that I will loose interest and give up before I reach my goal, so I picked 155 as my target since it was very far away and I would end up somewhere in between. I&rsquo;ll be thrilled if I can get to 160. 



So, now with all this calculating, I know my RMR, which tells me how may calories I need to maintain my current weight, my BMI, which tells me whether I am overweight, and I have a goal to shoot for. 



Now, before we go to the next step it is useful to know a little something about these scary calories we are trying to stay away from and that is, it takes 3500 calories to make a single pound of weight. That means, if you had an apple pie that consisted of ten, 350 calories slices, you would have to eat the whole pie to gain a single pound. Now that sounds outrageously difficult, but if you did it every day for a month &mdash; say around Thanksgiving, Christmas, and New Years &mdash; you could easily gain 30 pounds. 



It works the same way in the other direction. You have to reduce your caloric intake by 3500 calories to loose a single pound. If you did your RMR above, you probably came up with a number that was well less than 3500 calories per day. That means you could fast completely one day a week, and still not loose a pound a week &mdash; which is the amount that is considered medically safe. 



Another point is activity level. Before this started, I was almost completely sedentary. When this started, I started walking. Walking a mile burns 100 calories. That means I would have to walk 35 miles to loose one pound. At three miles per hour &mdash; the average human walking speed &mdash; I would have to walk for almost 12 hours. That&rsquo;s not going to happen. If I walk every day at lunch, I&rsquo;m going to get in 5 hours, tops &mdash; assuming every day is nice enough to go for a walk. 



So, lets look at this last bit about calories again. If it is medically safe to loose one pound a week, and one pound is 3500 calories, then to loose one pound a week, I need to reduce my caloric intake by 500 calories a day (7 x 500 = 3500) &mdash; two slices of apple pie per day <img src="http://www.personal.psu.edu/staff/m/h/mhl100/images/smile.png" height="18" width="18" alt=":-)" />. Or I could increase my activity level by 500 calories a day. Or I could use some combination of reduced consumption and increased activity that totals 500 calories. If my starting weight was 180 and I want to get to 155, then I was 25 pounds over my target weight and if I planned to loose one pound per week, I need to stay on the diet for 25 weeks &mdash; so some <strong>patience</strong> is involved. Given that I will cheat over the holidays, I would guess that it will take more than 25 weeks. That is about six months.



Another thing to remember is that as I loose weight, my RMR will go down, so I&rsquo;ll need to reduce my caloric intake even more to continue loosing weight, but since I have that online calculator, it&rsquo;s easy to figure out how much. The idea being to keep my intake 500 calories less than the amount needed to maintain my weight, as indicated by my RMR &mdash; which is a function of my weight. 



So your thinking, &ldquo;How can you live on so little food? You can&rsquo;t maintain that diet forever.&rdquo; The thing is, it isn&rsquo;t forever. Once I reach my target weight, I get to go back to a maintenance diet, as indicated by my RMR, rather than a weight loss diet, which is 500 calories less than my RMR. For me for instance, there is only 200 calories &mdash; a slice of pie &mdash; difference between the maintenance diet at my current weight and my target weight. That is assuming I stop walking. If I continue walking, I can actually eat 450 calories more &mdash; a big slice of pie &mdash; than I did before. That&rsquo;s not really much of an imposition at all, and I think it is something I can live with by just using smaller portions and eating healthy once I reach my goal.

Food Log

Breakfast was scrambled eggs &mdash; our hens are not laying, so these were from the dairy farm down the street &mdash; hash brown potatoes &mdash; our own &mdash; fresh baked buttermilk bread toast with homemade strawberry jam, and a glass of orange juice.



There was no lunch, but dinner was a small green salad with diced apples and a balsamic vinaigrette, roast pork with pan gravy, and shell pasta with <dfn title="Bech&quot;a*mel, n. [F. b&eacute;chamel, named from its inventor, Louis de B&eacute;chamel (1630-1703) chief steward of Louis XIV.] (Cookery) A rich, white sauce, prepared with butter and cream; milk thickened with a butter and flour roux [syn: white sauce]">B&eacute;chamel</dfn> sauce, two <a href="http://www.sierra-nevada.com/beers/celebrationale.html" title="Sierra Nevada Celebration Ale">Sierra Nevada Celebration Ale</a>s, and apple pie for dessert.

Food Log

Today&rsquo;s breakfast was a glass of orange juice and two slices of a cinnamon-raisin-buttermilk quick bread.



<ins datetime="2003-11-15T19:14:00-05:00">Lunch was an apple. Dinner was that shepherd&rsquo;s pie I mentioned yesterday and two <a href="http://www.sierra-nevada.com/beers/celebrationale.html" title="Sierra Nevada Celebration Ale">Sierra Nevada Celebration Ale</a>s</ins>.

Food Log

Breakfast was oatmeal and a glass of orange juice.



<span style="float: left; padding: 0 8px 8px 0;"><img src="http://www.personal.psu.edu/staff/m/h/mhl100/images/RogerCohen.jpg" width="100" height="150" alt="Roger Cohen, foreign editor of The New York Times" /></span><ins datetime="2003-11-14T15:05:00-05:00">I had lunch at the Penn State Forum again. Lunch was very nice. It started with a Caesar salad. There was what appeared to be stir fried mixed green and yellow beans, some penne pasta in vegetables proven&ccedil;al, a spicy chili with cornbread, and strawberry shortcake for dessert. This time the speaker was <a href="http://www.psu.edu/dept/fsc/pennstateforum/cohen.html" title="Faculty/Staff Club: Penn State Forum, Roger Cohen, November 14, 2003">Roger Cohen, foreign editor of <em>The New York Times</em></a>. The topic of his presentation was &ldquo;America&rsquo;s World: The Complications of Power.&rdquo; The program will be broadcast on <a href="http://146.186.143.2:8000/listen.pls" title="WPSU-FM Penn State University">WPSU-FM</a> on Friday, November 28 at 7 p.m. EST. Roger introduced the concept of Americanism. That being the idea that people have looked to when they either look up to &mdash; or down on &mdash; America. He suggested that it embodies freedom and the rule of law. He seemed to believe that the definition of freedom was a given. When asked specifically whether American-style freedom would work in the Middle East, he answered that he felt that there was only one kind of freedom and that  everyone understood what it was. He went on to enumerate some of the freedoms listed in the <a href="http://www.law.cornell.edu/constitution/constitution.billofrights.html#amendmenti" title="U.S. Constitution - Bill of Rights">first amendment to the constitution</a> &mdash; religion, speech, press, assembly, and redress of grievances to the government. He also said that freedom was freedom to <a href="http://memory.loc.gov/const/declar.html" title="Historical Documents:Declaration of Independence">pursue happiness</a>. While I am not sure I agree with the premise that everyone agrees on what freedom means &mdash; a number of people seem to be arguing with Mr. Ashcroft about that definition at the moment &mdash; but I guess given the premise, I understand a little better what President Bush means when he says that the people we are fighting in Iraq hate peace and freedom. I do not necessarily agree, but at least now I have some idea what he is talking about. Roger took a much more conservative stance on a number of issues than I would have guessed for a New York Times Editor. He even seemed to be to the right of the President on a number of issues.</ins>



<ins datetime="2003-11-14T18:48:00-05:00">Dinner was a salad and 1&frac12; <a href="http://www.sierra-nevada.com/beers/celebrationale.html" title="Sierra Nevada Celebration Ale">Sierra Nevada Celebration Ale</a>s</ins>.

Food Log

No breakfast this morning.



<ins datetime="2003-11-13T15:24:00-05:00">I walked over to the Telecommunications Building this morning and back before lunch. I went to a &ldquo;Climate Lunch&rdquo; today. Very interesting, I strongly support theses types of meetings. People from disparate groups get together over food to discuss what is right and what is wrong with the organization. Very good. Lunch was ho-hum. There was gnocci, but it was relatively tasteless. There was a nice anitpasto. There was a grilled chicken breast with mozzarella and roasted red pepper on a focaccia. While it looked and sounds good, it too was relatively tasteless and the chicken was dry. There was an interesting carrot and ginger soup that was good, though I probably would not recommend it. At least the conversation was good.</ins>



<ins datetime="2003-11-13T18:24:00-05:00">I guess Gretchen felt like she was in need of a little comfort food as well, because we had a feast tonight. Dinner was a grilled marinated pork chop, cloved onions, mashed potatoes and gravy. We used the leftover marinade with a little chicken stock and corn starch to make the gravy. Gretchen is going to take the left over mashed potatoes and make a shepherd&rsquo;s pie. If you have never had cloved onions you are missing a real treat. So simple, so thrifty, so delicious.</ins>

Cloved Onions

Traditionally, this recipe is made with whole pearl onions. They tend to keep their shape better than the chunked large white onions that we use, but we do not grow pearl onions. If you are concerned about the presentation, you can substitute 1½ pounds of pearl onions for the 3 to 4 large white onions below. The taste is the same, regardless. We serve these as a side dish to beef, pork, and poultry, but they are also great as a garnish. Sweet and savory.

Ingredients

  • 3 to 4 large white onions (chunked)
  • 3 tablespoons unsalted butter
  • ⅛ teaspoon ground cloves
  • ⅓ cup packed brown sugar

Directions

  1. Boil or microwave the onions to cook them. Ten minutes should do.
  2. Place the butter in a medium frying pan, add the cloves on top of the butter. Heat the butter and the cloves over a medium heat until the butter melts.
  3. If you boiled the onions, drain them.
  4. Add the onions to the pan, stirring lightly until they are coated with butter.
  5. Sprinkle the brown sugar over the onions.
  6. Allow the onions to cook, turning gently often, until the butter and sugar have reduced to a syrup-like glaze.
  7. Reduce the heat to its lowest setting to keep the onions warm until you are ready to serve.

Credit, where credit is due, this recipe is adapted from Betty Crocker’s Cookbook, the 52 year old book of classic american-style economy cooking. The version with this recipe is long out of print.

The Politics of Food

I normally would not make a point of this. I would normally read the New York Times, think&hellip; Hmmm&hellip; and go on my way, but today these two articles &mdash; about food &mdash; caught my attention, and I felt the need to say something about them.



The first is <a href="http://www.nytimes.com/2003/11/12/dining/12HOLI.html?ei=5007&amp;en=e21590cb6396c6b7&amp;ex=1383973200&amp;partner=USERLAND&amp;pagewanted=all&amp;position=" title="Wine Enough to Please Them All">Wine Enough to Please Them All</a>, by R. W. Apple Jr. It begins by noting, &ldquo;These next five or six preholiday weeks are the times that try wine lovers&rsquo; souls.&rdquo; How true. The premise of the article is that the complexities of flavor that our palates will experience through the winter holidays &mdash; even within any given meal &mdash; do not lend themselves to an easy pairing with any given wine. My immediate reaction was, &ldquo;What about gew&uuml;rztraminer?&rdquo; To which the author obediently replied, &ldquo;That parade of bland, sweet, fruity, sometimes spicy flavors is hard to match with wine, and it has produced some outlandish suggestions, including gew&uuml;rztraminer, which the Alsatians who make it drink with everything, from sauerkraut to cheese. Not for me.&rdquo; The author has many suggestions, some quite good, but the best is this: &ldquo;This is just wine, not life; a drink, not moral theology.&rdquo;



The second is <a href="http://www.nytimes.com/2003/11/12/opinion/12BARB.html?ex=1384059600&amp;en=4f631fcc581a5e3a&amp;ei=5007&amp;partner=USERLAND" title="The Big Apple Circus">The Big Apple Circus</a>, By Dan Barber. Dan makes a point I tried to make with Gretchen before we started going to the local farmer&rsquo;s market for fresh produce: &ldquo;All politics is local, particularly when it comes to food.&rdquo; He makes his point by talking about two apples &mdash; &ldquo;a Granny Smith, an American icon, but grown in South Africa&rdquo; and a Winesap that &ldquo;grew up in upstate New York&rdquo; &mdash; &ldquo;Two apples, roughly 50 feet (and a traffic light) apart. How does one choose? And does the choice matter?&rdquo; <em>I agree with the argument.</em> However, reading it myself I find a few intriguing issues with the presentation of the argument. First, the use of the Winesap and Granny Smith weakens the argument. If the South African factory farm had chosen to grow both Winesaps and Granny Smiths, the argument would be equally valid. Second, like most arguments, this one ignores the other side of the issue. Perhaps competition with a South African farm apple is the price that we, as Americans, pay for having peace, freedom, and democracy in South Africa. Finally &mdash; and this was the kicker for me &mdash; Gretchen and I happened to have recently bought both Granny Smiths and Winesaps, and while they are good <em>baking</em> apples &mdash; for those of you who are actually <em>baking</em> them &mdash; I personally think they are just too firm for most anything else. They do not make applesauce worth a darn. They make a tasty pie, but with much more body than I prefer. So, while I too like to think globally while acting locally, I would not have chosen these two apples.

Food Log

Breakfast was the left-overs of Gretchen&rsquo;s apple crisp and a glass of juice.



<ins datetime="2003-11-12T12:55:00-05:00">I felt like I needed a little satisfying comfort food today, so I went out to Wendy&rsquo;s and had a <a href="http://www.wendys.com/food/Product.jsp?family=3&amp;product=15&amp;recalculation=on&amp;add=no&amp;42=42&amp;46=46" title="Wendy’s">Spring Mix Salad with Caesar Dressing and Honey Roasted Pecans</a> and a <a href="http://www.wendys.com/food/Product.jsp?family=7&amp;product=29&amp;recalculation=on&amp;add=no&amp;72=72" title="Wendy’s">small chilli with shredded cheddar cheese</a> (total 660 calories, 410 from fat). <em>[Ed: These links require you to set your &ldquo;country&rdquo; at the site. They may not work properly until you do.]</em></ins>



<ins datetime="2003-11-12T18:09:00-05:00">Dinner was a big salad, with a <a href="http://bread.allrecipes.com/az/sistfcccircip.asp" title="Easiest Focaccia Recipe">focaccia</a>, and a glass of <a href="http://www.bolla.com/view_wine.asp?nWID=6" title="Bolla Wines of Italy - Open Up">Bolla Sangiovese Di Romagna</a>.</ins>

Food Log

While we were on our road trip, Gretchen brought a big container of raisins, though she would not let me eat more than a few. She wanted some left over to be able to make raisin bread. Well, yesterday after dinner I asked her if there was any of that raisin bread left, since I had not seen any of it. She said there was, but that it was going stale. So, this morning she used it to make <a href="http://www.bbc.co.uk/dna/h2g2/A491302" title="BBC - h2g2 - How to make eggy bread">eggy bread</a>. That is what they call <a href="http://ben.squirming.net/archive/000039.php#000039" title="Art and toast">French Toast</a> in England. I first heard it called this while staying at the Old Swan Hotel in Harrogate. I ordered French Toast one morning and none of the local young ladies who were waiting tables knew what I was talking about. One of them finally went and got the matron of the hotel, and when I described to her how it was made she said, &ldquo;Oh, you mean &lsquo;eggy bread.&rsquo; We used to make that during the war when there wasn&rsquo;t enough food to go around&hellip; Are you sure that&rsquo;s what you want?&rdquo; Like the French Fry, which gets its name because of the way the potatoes are cut, France and the French people have nothing to do with it (despite the <a href="http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/" title="CNN.com - House cafeterias change names for 'french' fries and 'french' toast - Mar. 12, 2003">best intentions of the Republicans in Congress</a>). It seems that French Toast is named for a Mr. <a href="http://www.stratsplace.com/rogov/french_toast.html" title="Strat's Place  - Daniel Rogov - French toast">Joseph French</a> who invented the dish. So, to make a long story short&hellip; <em>Today&rsquo;s breakfast was a glass of orange juice and two slices of eggy bread with syrup.</em>



<ins datetime="2003-11-11T12:48:00-05:00">I walked over to the Telecommunications Building to do some work getting a fleet of FreeBSD machines to boot disklessly. After I walked back I had a packet of CHEETOS&reg; Cheddar Cheese Golden Toast Flavor Crackers (240 calories, 130 from fat).</ins>



<ins datetime="2003-11-11T15:45:00-05:00">I broke down and had a bag of popcorn as a snack this afternoon.</ins>



<ins datetime="2003-11-11T19:25:00-05:00">Dinner was a stuffed baked butternut squash and a glass of <a href="http://www.bolla.com/view_wine.asp?nWID=6" title="Bolla Wines of Italy - Open Up">Bolla Sangiovese Di Romagna</a>.</ins>

How big is a serving of soup?

If I look through the <a href="http://www.campbellsoup.ca/en/nutrition/nutrition_search.asp" title="Nutrition Search with Campbell Company of Canada">nutritional information</a> at Campbell&rsquo;s, it appears that a serving of soup is about a cup (<a href="http://www.google.com/search?hl=en&amp;lr=&amp;ie=UTF-8&amp;oe=UTF-8&amp;q=250+ml+in+cups" title="Google Search: 250 ml in cups">250 ml</a>).

Food Log

Breakfast was a bowl of cereal with a sliced banana and a glass of orange juice.

<ins datetime="2003-11-10T15:00:00-05:00">This morning I went for a walk over to the Telecommunications Building &mdash; about two miles, round trip. I had a bag of popcorn afterwards. At lunch I went for another walk and got about three miles in. On the way back I stopped at the <a href="http://www.hfs.psu.edu/bigonion/" title="Big Onion Web Page">Big Onion</a> and grabbed a blueberry yogurt.</ins>



<ins datetime="2003-11-10T18:27:00-05:00">Dinner was a salad and a Double D.</ins>



<ins datetime="2003-11-10T19:50:00-05:00">Gretchen made apple crisp for dessert.</ins>