10 Fit Foods for Fall

By Joe Wilkes

We all know the benefits of eating fruits and vegetables. They contain vitamins, minerals, fiber, and other nutrients to keep our bodies running in peak condition. Study after study shows that people who consume the most fruits and veggies are less at risk for a host of illnesses, including heart disease and cancer. And so, farmers' markets have started cropping up all over and supermarkets have begun expanding their produce sections to accommodate the increased demand. In some places, fast-food restaurants are giving way to community garden plots. Even the White House lawn has been tilled and planted.

The best fruits and vegetables to eat are the ones grown locally and seasonally. Doing this saves money, protects the planet, and pleases your palate. Crops are more bountiful during their natural harvest times, and your pocketbook benefits from the surplus. Plus, if you buy locally, you won't incur the costs of the food being transported to your store, and the planet won't incur the costs of fossil fuels being burned to ship that food. But even if money were no object and global warming weren't an issue, the best reason to eat locally and seasonally is taste. The following 10 foods are reaching their seasonal peaks. They're grown and available in most regions of the United States.

1. Apples. An apple a day can keep the doctor away in more ways than one. Studies have shown that apples can help lower cholesterol, manage diabetes, and prevent several diseases, including cancer, Alzheimer's disease, osteoporosis, and asthma. Make sure you don't peel the apple. The peel contains quercetin, an antioxidant shown in a Finnish study to reduce heart disease and inhibit tumor growth. The skin also contains insoluble fiber; the flesh contains pectin, a soluble fiber. While apples are great on their own, they also make great crunchy additions to salads or tasty additions to baked dessert treats. Did you know apples were originally native to Kazakhstan? That makes Borat their second-best export.
2. Corn. Generally, our society eats way too much corn. It's in almost every food we eat, especially in its most nefarious form—high fructose corn syrup. It's easily America's number one crop. But fall is the time when we get the harvest of the tastiest sweet corn. Besides being delicious, in its unprocessed state, it's actually quite healthy. A food study at Cornell University showed that ferulic acid, an antioxidant produced when sweet corn is cooked, is another heart disease and cancer fighter. It's also a good source of vitamins B1, B5, and C, folate, and fiber. Besides eating it on the cob, try corn in salads or as a colorful, crunchy addition to a salsa.
3. Cucumbers. Normally, we don't see cucumbers until they've been pickled and sliced and added to two all-beef patties and a sesame seed bun. Cucumbers are very low in calories (just 4 calories per ounce), a natural diuretic, and thought to help prevent pancreatic, liver, and kidney diseases. They contain potassium, which helps regulate blood pressure. The skin contains silica, which helps strengthen connective tissue. And they're not just for eating. The juice makes a great skin lotion. Those spa ladies with cucumber slices on their eyes aren't doing it for nothing. The juice reduces swelling not just for eye bags but also for burns and skin disorders. A tasty way to eat cucumbers is my Russian grandmother's simple recipe of thinly sliced cucumbers, low-fat yogurt, thinly sliced onion, and chopped dill (she actually used sour cream too, but we won't go there).
4. Eggplant. Eggplants contain lots of vitamins, minerals, and fiber, and also high levels of antioxidants, including nasunin, which has been shown to protect cells from free radical damage. Eggplants also contain terpenes, which are believed to help lower cholesterol. Eggplant is a very versatile ingredient in all kinds of cooking, including Italian, Indian, and Chinese dishes. It can be baked, stewed, or sautéed, among other cooking methods. One thing to watch out for is that the flesh of the eggplant is highly absorptive, so if you fry it in oil, it will soak it all up. One cooking technique is to lightly salt sliced eggplant before cooking it; then let it sit for a half hour and rinse the salt off. This will cause the cell structure of the eggplant to contract, making it a little less "spongey." My mom's been dealing with a bumper crop of eggplant from her backyard garden and has been putting eggplant in everything. A recent success was replacing the pasta in her favorite lasagna recipe with thinly sliced eggplant. It absorbed the tomato sauce instead of the oil and made the dish richer and creamier.
5. Grapes. There's been much written about the benefits of wine, and the harvest for the 2009 vintages is beginning. But you don't have to get loaded to get the benefits of grapes. In their unfermented state, they're a great source of vitamins A, B6, and C, folate, potassium, calcium, magnesium, zinc, and fiber. Like apples, they contain the antioxidant quercitin. They also contain resveratrol, which has been shown to reduce blood clots and protect arteries from free radical damage. Generally speaking, the darker the grape, the higher the antioxidant levels. Grapes are great snacks and low in calories. They make great additions to salads, or you can freeze them for a warm-weather treat.
6. Okra. This may be the most intimidating ingredient on this list. Many people are put off by okra's bristly outside and somewhat slimy inside, but it has a lot of health benefits that should make you take a second look. It's full of vitamins, minerals, and fiber. And it has great gastrointestinal benefits. Its high mucilage content, which thickens stews and gumbos, also helps absorb cholesterol, toxins, and bile and has a gentle laxative effect. Its seeds also contain amino acids and protein. It is also believed to be good for the skin and hair. It has been said that Cleopatra ate okra as part of her beauty regimen. Okra is great in soups and stews or lightly sautéed as a side dish.
7. Pears. This is my favorite fall food. The biggest, juiciest pears start showing up in farmers' markets right about now. Besides being a great source of stains on my shirts, they have high levels of vitamins C and K, copper, and fiber. They contain even more of the soluble fiber pectin than apples, which can play an important part in digestive health and lowering cholesterol. Pears have also been shown to reduce kidney inflammation and colitis. Asian pears, which are crunchy like an apple, are also in season now and contain the health benefits of both fruits. Pears are great plain, broiled, or poached. Asian pears can be shredded as a healthy addition to a slaw.
8. Peppers. Whether you like them spicy or sweet, now is prime pepper-picking time. Fiber-rich peppers have high levels of vitamins A, C, and K, with red peppers containing the highest levels. Red peppers, like tomatoes, are also good sources of lycopene, which studies show may be linked to cancer prevention. Hot peppers contain capsaicin, which has been shown to help prevent ulcers and lower cholesterol. Plus, hot peppers can help ramp up your metabolism. I can't think of many dishes that couldn't be improved with a little peppery zip. Soups, stir-frys, salads . . . I even had some chocolate cayenne ice cream that was pretty good.
9. Raspberries. Raspberries are some of the healthiest, but priciest, berries out there. So now when they're in season is the most economical time to enjoy them. Raspberries contain several flavonoids called anthocyanins, believed to have antimicrobial properties, which can help prevent fungal and yeast infections and aid with irritable bowel syndrome. A Netherlands study recently showed that raspberries had 10 times as many antioxidants as tomatoes. Like apples and pears, they also contain high levels of pectin. While they're great as snacks and desserts, think about trying them in a salad.
10. Tomatoes. The big new star of the tomato nutritional profile is lycopene. This carotenoid has increasingly been shown to be a powerful antioxidant that may play a big role in preventing cancer and heart disease. They are also great sources of vitamin C. And for those of you who don't care for raw tomatoes (as George Carlin said, they look like they're in the larval stage), tomatoes lose very little of their nutritional value when cooked. So they can be enjoyed stewed, in sauce, and even as ketchup (although we recommend a ketchup free of high fructose corn syrup and low in sodium). This is a prime time to seek out tomatoes at the farmers' market. Especially exotic are the heirloom varieties that come in yellows, greens, purples, browns, and reds. They can make a beautiful multicolored and antioxidant-rich salad.

If you can't get to the farmers' market, you just can't stand eating fruits and vegetables, or you don't have the time to get your recommended number of servings each day, fear not. Try out Shakeology®, the new shake from Beachbody® that contains more than 70 healthy ingredients. It takes the guesswork out of nutrition. It's the Healthiest Meal of the Day®.

Eat Your Way to Great Abs

By Ben Kallen

A few weeks ago, we gave you tips "on building great-looking abs (refer to "5 Ways to Speed Up Your Six-Pack" in the Related Articles section below). Now we're going to focus on the other half of the equation: your diet. When it comes to creating incredible abs, even the most effective workout programs can only bring you so far. That's because you can't get a flat, hard midsection without losing body fat. Here's how to eat your way to great abs.

No matter how much effort you put into creating a six-pack, no one's going to see it if it's covered by a layer of flab. (The good news? While it's impossible to "spot-reduce," abdominal fat is often the first to go when you start losing weight.)

If you're following the dietary guidelines of a Beachbody® fitness program or a personalized meal plan from TeamBeachbody.com, you'll automatically be eating the right foods to lose fat as you get in shape. But the following seven principles can give you an extra edge, and will help ensure that the effort you're putting into your abs will bring you the results you want.

1. Get plenty of protein. Eating enough lean protein promotes fat loss and muscle gain, the two most important elements for developing great abs. It also helps keep you from getting hungry while you're eating right. You don't have to gobble down 12-ounce steaks—just eat a normal portion of lean meat, fish, low-fat dairy, or vegetarian protein with every meal, and make sure your snacks contain some protein, too. If you still have a hard time getting enough in your diet, a daily shake made with Whey Protein Powder or Shakeology® can be a perfect addition.

   By the way, protein is especially important in the morning, when a lot of people don't get as much as they should. A protein-rich breakfast will help keep your blood sugar steady for hours, preventing the dips that can lead to cravings later in the day. (Try some low-fat chicken sausage, or an omelet with one whole egg and three egg whites, along with fruit or whole-grain toast.)

2. Reconsider your carbs. Despite the popularity of low-carbohydrate diets, the average American meal is still too high in sugar and fast-burning starches to bring body fat down to ab-baring levels. It's time to say goodbye to sweetened soda, ditch the Doritos®, and save the cake for your birthday. If your fitness plan calls for a sports drink before a long cardio workout, or a carb-and-protein recovery drink after resistance training, that's fine. But the rest of the time, stick with foods that are on the low end of the glycemic index (refer to GlycemicIndex.com for more information)—these foods burn more slowly, so they won't spike your blood sugar and insulin levels.

3. Have fun with fiber. Something about the word "fiber" just doesn't sound appetizing. But high-fiber foods can actually be quite delicious: fresh berries and other fruits, salads loaded with colorful produce, your favorite steamed vegetables or vegetable soup, stews or chili made with beans, chewy whole-grain breads and cereals . . . You get the picture. (These foods just happen to be loaded with nutrients as well.) High-fiber foods keep you fuller with fewer calories, and they help keep your digestive system working at its best—a double-whammy for getting rid of belly bulge.

4. Enjoy some yogurt. Probiotics, the healthful bacteria found in yogurt and other fermented foods, have been proven to help reduce belly fat. In a recent study in Finland, new mothers who took probiotic supplements averaged smaller waist circumferences, and lower body fat in general, than those who didn't take probiotic supplements. And while the topic is still controversial, studies have found that eating lots of calcium-rich dairy foods like yogurt may increase overall weight loss.

5. Don't forget to eat. Tempted to lower your daily calorie count by skipping meals? Don't. Going hungry can raise your levels of the stress-related hormone cortisol, which research has found can increase belly fat even in otherwise thin women. And eating too infrequently can lower your metabolism and energy levels, while increasing the chance that you'll get too hungry and decide to chuck your meal plan entirely. If you're eating the right foods, regular meals and snacks will keep your body fueled while you're working toward that strong core.

6. Drink more fluids. Hydration is important when you're on a fitness plan, but drinking plenty of water has particular benefits for your midsection. It helps keep your stomach full, so you don't overeat, and it helps flush out excess sodium to prevent belly bloating. (Eating more potassium-rich foods, such as tomatoes and bananas, will also help in this area.)

   Plain ol' H₂0 can't be beat, but you can also switch it up with flavored waters, iced tea, and anything else you like to drink that isn't full of sweeteners. How much do you need? The old rule of 8 glasses a day is a good start, but everyone is different: drink more if you're exercising or it's hot out, and drink less if you're running to the bathroom every 5 minutes.

7. . . . With two exceptions. It's time to cut down on those mood-altering substances, coffee and alcohol. Too much caffeine raises your cortisol levels and can impair your sleep, which can lower the production of fitness-promoting hormones. Meanwhile, the proverbial "beer belly" isn't just the result of extra calories—alcohol actually makes it more difficult for your body to metabolize carbs and fat. Booze also stimulates your appetite and lowers your inhibitions, which can lead to bingeing. The best road to flat abs is no alcohol at all, but if you really like a drink now and then, just have one at a time (and no more than a few a week), and stay away from higher-calorie beers and sugary mixed drinks.

If you add these rules to your fitness plan, you're sure to see faster improvements in your midsection. Of course, there's an added bonus to eating this way: it'll keep you healthier, too. That may not be as big an inducement as great abs, but we're throwing it in for free.

8 Fantastic Fibrous Foods

By Joe Wilkes

How much fiber should we be getting? If you believe the television commercials that run during the nightly news, we're not even coming close to getting what we need.

First off, let's look at why fiber is such a big deal. I used to think of fiber as stringy, ropy stuff, like the threads in celery or cabbage. But fiber has actually become a catchall term for any indigestible material that we consume, not all of which is actually fibrous. Cellulose, the building block of much of the fleshy part of fruits and veggies, is an example of non-fibrous fiber. There is soluble fiber, which dissolves in water and helps stabilize blood sugar by slowing the rate of digestion. There is also insoluble fiber, which, as its name would suggest, does not dissolve in water—although it does attract water in the intestinal tract and, well, without getting too graphic, is responsible for the trains running on time, keeping the mail moving, releasing the payload, etc. Most importantly, more and more studies are linking a high-fiber diet to a decreased risk of heart disease and diabetes.

For optimal health, nutritionists recommend 30 to 38 grams of fiber every day for men and 21 to 25 grams of fiber every day for women. You can find the fiber content of labeled food as a subcategory under carbohydrates. If you're counting carbs, you can always subtract the amount of fiber from the total number of carbs, because the fiber will only be visiting your body for a little while, unlike the sugars, which, if not burned for fuel, will likely end up stored as fat.

Most studies indicate that Americans don't get nearly enough fiber, especially with the proliferation of processed foods filled with white flour, which is made only from the fiber-less endosperm of the grain and none of the bran and germ parts that provide the fiber. In fact, if you read labels, it's pretty rare to find any prepared food that has more than a gram or two of fiber. It can make you despair if you think about having to get to the 21 to 38 grams you need every day. So how can you get your daily dose of fiber without eating yourself into a coma? There are some fiber-rich superfoods that can help get you to your daily recommended allowance, without the coma.

1. Legumes. The humble bean (and also chickpea, lentil, and pea) is chock-full of nutritious fiber. A cup of black beans or lentils contains a whopping 15 grams of fiber—half the daily minimum supply required for a man and more than half the minimum required for a woman. Chickpeas, or garbanzo beans, have 13 grams of fiber. A cup of peas has 9 grams of fiber. The big winner is the cranberry bean with 18 grams of fiber and 17 grams of protein. Cranberry beans have a creamy texture and a chestnut-like flavor.
2. Bran. While not as great a source of fiber as beans, they're still pretty fiber rich, and may not have the unpleasant auditory and olfactory effects associated with excessive bean consumption. A cup of bran flakes has about 7 grams of fiber, and a cup of oatmeal has 4 grams of fiber. Substituting whole-wheat products for their traditional white-flour counterparts is an easy way to work some fiber into your diet without much hassle. A cup of whole-wheat spaghetti has over 6 grams of fiber, and whole-wheat bread has about 2 grams of fiber per slice.
3. Prunes. Not just for old people anymore. Grandpa and Grandma knew what they were doing when they were suffering from constipation. A cup of prunes contains 8 grams of fiber, and the prune's hydrated counterpart, the plum, is also an excellent source of fiber—prunes/plums contain insoluble fiber in the skin and soluble fiber in the pulp. That's a two-for-one special!
4. Artichokes. One medium artichoke contains 6.5 grams of fiber. One cup of artichoke hearts contains 14 grams of fiber and only 90 calories. I like to get one of those little jars of marinated artichokes (in vinegar, not oil) and treat myself to eating the whole jar as an afternoon snack or hors d'oeuvre before dinner. Tasty and filling, you'll eat less at dinner and put a serious dent in your daily fiber tally.
5. Brussels sprouts. Yes, they look like the alien heads from Mars Attacks!, but these little powerhouses pack almost 7 grams of fiber into a 1-cup serving and only about 60 calories. Not everyone is enamored with their slightly chalky taste. I recommend a generous spritz of lemon juice and maybe a dash of soy sauce or Tabasco to enhance the flavor. A sprinkle of Parmesan cheese is delicious too.
6. Asian pear. According to the Micronutrient Center of the Linus Pauling Institute at Oregon State University, the Asian pear is one of their five fiber-rich superfoods (legumes, bran, prunes, and quinoa are the others). One Asian pear, about 3 inches in diameter, contains a whopping 10 grams of fiber, the most of any similarly sized fruit. And because it has a higher water content than its European brethren, it only contains around 100 calories. So you can crunch your way to a cleaner colon.
7. Quinoa. Relatively new to the U.S., quinoa has been a South American staple for over 6,000 years. In a 1-cup serving, the edible seeds of the quinoa plant have 10 grams of fiber and 8 grams of protein—in fact, quinoa seeds contain many essential amino acids that are missing from rice, proving to be a good substitute for rice. If you check your local health food store, and even some supermarkets, you can find quinoa plain and as a main ingredient in many cereals, breads, and salads.
8. Nuts. Not just filling, heart-healthy snacks, nuts are great sources of fiber (but highly caloric, so nosh carefully). A quarter-cup of almonds has 4 grams of fiber and about 200 calories. It's another great snack for between meals. Watch out for the salt content in the hickory-smoked varieties. Also, it's a good idea to portion out a serving size beforehand, so you don't absentmindedly munch a thousand or so calories from a big bag.

Now, thanks to The Fiber from Shakeology, you can take some of the guesswork out of getting enough fiber in your diet. With five different kinds of fiber, The Fiber gives you a full 10 grams per serving, so you can still have a fiber-rich diet even if you don’t have the time to eat right.