The "trifecta", sugar, fat and salt, trigger the release of dopamine in the brain, causing the reward system. The more we eat, the more we want. Remember the Lays potato chip commercial from many years ago, "I bet you can't eat just one?" They were onto something way back then. The food industry hires food consultants to make meals more appealing to the public and keep them coming back for more. Guess what ingredients they make sure are added to the food? Sugar, fat and salt in large amounts and layered! Not only do we keep coming back for more, but also we LOVE it! I don't want to name any particular restaurant chain, but I don't have to because they are all the same. Foods that seem healthy, such as chicken and fish dishes have hidden and sometimes not so hidden fat, salt or sugar or all three. The delectable sounding sauces and presentations are actually well thought out combinations of the dopamine releasing triple. Many restaurants are now putting calorie counts of each item on their menus. That is certainly helpful. Wouldn't it be so much better if they listed the ingredients, including the sugar, fat and salt content? The reinforcing properties of these three are well documented in scientific literature and probably the main reason for overeating, weight gain and obesity in the US. What can we do? The first thing is decrease the number of times you eat out, choose restaurants that cook things from scratch and will cook it your way. How do you know if they are cooking with whole foods and from scratch? If you order a dinner and it's served to you in 10-15 minutes, it was pre-prepared and processed with fat, sugar and salt. Cook most of your meals at home, using less sugar, salt and fat. Challenge: the next time you go out to your favorite restaurant, look closely at the menu and the selection you typically choose. Is it loaded with fat, salt and/or sugar? All three?

Tomato Mushroom Sauce

12 medium ripe tomatoes or 16 oz. canned peeled organic tomatoes

2 medium onions, chopped

1 green bell pepper, diced

1-tablespoon olive oil

½ cup white wine

1 pound mushrooms, diced or chopped

2 teaspoons oregano

1½ teaspoons basil

½ teaspoon salt (optional)

1 bay leaf

1 tablespoon tomato paste

1 teaspoon honey

PREPARATION

If using fresh tomatoes, bring a large pot of water to a boil. Slice an "X" on the bottom of each tomato and drop them in the boiling water until the skins start to loosen, about 2 minutes.

Drain and cool completely.

When cool, squeeze each tomato over a strainer set over a bowl to trap the seeds, reserving the juice and pulp.

Puree the juice and pulp in the food processor until smooth. If you are using canned tomatoes, simply scrape out the excess seeds and mash the tomatoes with their juice by hand or with a fork.

Sauté the onions with the green peppers in the olive oil in a large sauté pan for 5 minutes over low heat. Add the wine, mushrooms, herbs, salt, tomato puree and bay leaf. Mix in tomato paste and honey and cook 10 more minutes.

Makes 4 cups. Serves 6/ per serving: calories 146, fat 3.2g, saturated fat 0.4g, protein 4.6g, carb 26.2g, chol 0mg, fiber 4.9g

From The Healthy Kitchen- Recipes for a Better Body, Life and Spirit by Andrew Weil, M.D. and Rosie Daley

"Get your personal needs met, once and for all; if you have?unmet needs, you'll attract others in the same position."

- Thomas Leonard

By Jan Hempstead

Jan Hempstead, RN and Certified Health Coach, is founder of Inspired Health Coaching. Her practice is dedicated to improving the lifestyles of her clients through transforming their health with a process that will assist individuals with both achieving and sustaining optimal health. Services include One-on-One coaching and Group Tele-classes. Call 1-888-963-9963 for a complimentary exploratory session. Visit Jan's web site to sign up for her free email newsletter.

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