House Calls

SUM 2019

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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Page 19 of 54

P H O T O G R A P H S B Y I C E C R E A M C O N E J E N I F O T O / S H U T T E R S T O C K ; I C E C R E A M S C O O P S S T O C K C R E A T I O N S / S H U T T E R S T O C K ; F O O D P R O C E S S O R S E A N V A N T O N D E R / S H U T T E R S T O C K & B A N A N A S H O N G V O / S H U T T E R S T O C K h o u s e c a l l s { summer 2019 } 15 MAKE IT HEALTHIER Ice Cream The fix: "Whatever the flavor, it churns down to portion control," says Appel. To help at home, use a ramekin in lieu of a cereal bowl and limit yourself to a half-cup serving. "That's about the size of a tennis ball," she says. When ordering from an ice cream parlor, avoid the wae cone and ask for a small cup or a cake cone instead. Finally, stick to fresh fruit and nuts for toppings. Try this! Peel, slice, and freeze a ripe banana. In a food processor, combine frozen banana slices and 1 to 2 Tbsp. of yogurt, milk (skim or low fat), or a plant- based alternative (almond, soy, or cashew milk). Pulse until mixture resembles soft-serve frozen yogurt, scraping contents down the sides of the food processor as you go. To mix up the flavor, blend in a pinch of cinnamon, cocoa powder, or 1 Tbsp. of peanut or almond butter. On a sultry summer day, it's hard to turn down a scoop of melt-in-your-mouth ice cream. In addition to being delicious, for many, the chilled treat is steeped in nostalgia of summer celebrations and beach days gone by. Though the sweet stu is by no means a health food, Roper St. Francis Healthcare aliated dietitian Alexis Appel says there are ways to mindfully indulge without compromising your health. What's the problem? "Ice cream is calorically dense and laden in fat, cholesterol, and sugar," she explains. Its usual pairings—cones, sprinkles, and flavorings like butter-pecan— exacerbate those issues. Light or low-fat options have other drawbacks: "Many low-calorie and low-sugar alternatives contain sugar substitutes, additives, and artificial ingredients to improve taste and consistency," says Appel. When consumed in excess, sugar substitutes like sugar alcohols (which include xylitol and erythritol—the latter of which is found in the brand Halo Top) may cause cramping, bloating, and flatulence. "Regular consumption may even contribute to a change in a person's gut microbiome," she says. Lastly, eating ice cream out of a large cone, cereal bowl, or the carton can lead to consuming far more than a single serving. The result: A double serving of Häagen- Dazs' Bourbon Praline Pecan Ice Cream contains 580 calories, 32g fat, 18g saturated fat (90 percent of your daily value), 130mg cholesterol, 64g carbohydrates, and 60g sugar. 32g total fat

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