Speaker 1: It's Wednesday, March. I'm Oscar Ramiraz from the Daily Dive
Speaker 1: podcast in Los Angeles, and this is your daily coronavirus update.
Speaker 1: As many people are working remotely from home, they are
Speaker 1: closer than ever to a fully stocked fridge and pantry.
Speaker 1: Due to all that panic buying, it could be harder
Speaker 1: than ever to avoid eating all day. But now is
Speaker 1: the time to set a good eating schedule, keep using
Speaker 1: fresh produce, and try not to eat pasta the whole time.
Speaker 1: Hillary Poko wits contributor to The Wall Street Journal, joins
Speaker 1: us for how to avoid eating too much while working
Speaker 1: from home. Thanks for joining us, Hillary, I wanted to
Speaker 1: talk about some other life aspects that are going on
Speaker 1: while everybody is practicing safe and appropriate social distancing. In
Speaker 1: a lot of cases, people are working from home remotely
Speaker 1: if they can, and working from home wherever you're at,
Speaker 1: in your home office, in your living room, wherever you're at,
Speaker 1: you're not too far away from the refrigerator, and there's
Speaker 1: this situation where people get in where you might be
Speaker 1: eating a little too much. I know that's been happening
Speaker 1: to me. I've been sleeping a bunch of extra I've
Speaker 1: been eating a lot extra. So help us out with that, Hillary,
Speaker 1: How can we stop from eating all day long when
Speaker 1: we're just at home. And one of the bigger problems
Speaker 1: is that for many of us, like our kitchen and
Speaker 1: pantry has never been so well stopped from all of
Speaker 1: the buying and everything the panic buying exactly. And one
Speaker 1: of the main reasons I was interested in this is
Speaker 1: because we were thinking about it. And every supermarket that
Speaker 1: I saw, whether it's on social media or out in
Speaker 1: the world, the emptiest food aisles were bread and pasta,
Speaker 1: right and the freezer atly frozen pizza, frozen dinner, is
Speaker 1: a lot of that things. So many of us are
Speaker 1: working from home all day who are not accustomed to it.
Speaker 1: There's the kitchen is right there. We're in this sort
Speaker 1: of stressful, disruptive time, and there's a lot of sort
Speaker 1: of wandering around that goes on when you're trying to
Speaker 1: figure out what to do, and you end up in
Speaker 1: the kitchen inevitibly. And so I talked to a bunch
Speaker 1: of nutritionists and dieticians and chefs to try and figure
Speaker 1: out what's the best way to curb that constant comfort
Speaker 1: grazing or just eating out of boredom. And the one
Speaker 1: thing that all of them said is to make a
Speaker 1: schedule and to make sure that you're eating on a schedule.
Speaker 1: And it doesn't mean that you have to like plan
Speaker 1: out your menus or anything, but they just mean, if
Speaker 1: you're someone who eats three meals today, schedulet's say, Okay,
Speaker 1: I'm going to have breakfast at nine am, I'm going
Speaker 1: to have lunch at noon, and dinner at whatever time.
Speaker 1: Because that adds structure to your day, so that cuts
Speaker 1: down on sort of the wandering. Yeah, just because your
Speaker 1: home and you can do whatever you want when you want,
Speaker 1: you should really keep that structure that's going to help
Speaker 1: keep you healthy and keep your body in that routine
Speaker 1: that it really needs. One of the things I know
Speaker 1: is an article fresh produce. You were talking about how
Speaker 1: people attack the aisles, the panic buying, trying to get
Speaker 1: foods and things that would last a long time in
Speaker 1: the case that they had to be quarantined for two weeks,
Speaker 1: things like that. But people should not forget about that
Speaker 1: fresh produce. Every store that I went to, I saw
Speaker 1: people were belining it for the bread aisle and going
Speaker 1: right past the fresh produce. The produce bins looked like beautiful.
Speaker 1: They were like overflowing almost in some of the stories
Speaker 1: that I was in. And so the other thing is
Speaker 1: that don't be afraid to buy fresh produce. Fresh fruits
Speaker 1: and vegetables. Number one, you can freeze most of them
Speaker 1: and they don't lose their nutrition content just because you
Speaker 1: freeze them. So if you want to get fresh berries
Speaker 1: or whatever, you can freeze them and use them later
Speaker 1: in floot ease or to frost them. And the same
Speaker 1: thing with vegetables. But there are some fresh vegetables that
Speaker 1: do last quite a long time. I mean bell peppers, broccoli, holliflower, carrots,
Speaker 1: potatoes left forever. And then fruit like bananas, any kind
Speaker 1: of citrus fruit. So there are a lot of options
Speaker 1: for things that will last for laps of the ten
Speaker 1: days or so in the fridge. When we have things
Speaker 1: like this happened to we always rely back on our
Speaker 1: comfort foods. I know a lot of people love to
Speaker 1: have this kind of Italian food. Pasta is a huge thing,
Speaker 1: but that's another one you've got to be a little
Speaker 1: worry about. It can get tires some if you too
Speaker 1: much pasta, and then it's got a lot of carbs also,
Speaker 1: so we're stuck at home and there's a lot of carbs,
Speaker 1: and we just want something yummy that we're used to.
Speaker 1: And so I actually called some Italian chests or chefs
Speaker 1: that are known for, you know, Italian cooking, because one
Speaker 1: of things that you always hear is people say, oh, well,
Speaker 1: in Italy they eat pasta and pizza every day, so
Speaker 1: you know, and I'm pretty sure they don't eat it
Speaker 1: every day. But the other thing is that I talked
Speaker 1: to chef Alex Gorna Shelley of Food Network, and if
Speaker 1: you watch Chopped then you know her. She was like, listen,
Speaker 1: people want to eat those comfort foods and it's okay.
Speaker 1: And even if it's like boxta pasta and jar of sauce,
Speaker 1: like that's totally fine. Just try and increase the nutrition content.
Speaker 1: She says. The big question is how do you increase
Speaker 1: the nutrition content of that pasta and jarred sauce. And
Speaker 1: one of the easiest ways is to add a protein.
Speaker 1: She said that when she throwing up, her mom used
Speaker 1: to put a can of tuna into the sauce. But
Speaker 1: there are all kinds of other options. She suggested, even
Speaker 1: with candids, you can put chili in there, or ministrony
Speaker 1: soup or chicken meatball soup, or cook lentils chick peas.
Speaker 1: She also recommended putting the sauce. Some of them I'm
Speaker 1: gonna try later. Very good. It's all about the planning
Speaker 1: and looking ahead. We should be looking for foods that
Speaker 1: have multiple uses. Bananas you can eat by himself. You
Speaker 1: can make banana bread later. And they're also saying, just
Speaker 1: because there's this thought and I kind of feel this completely,
Speaker 1: the under the world is coming, so let's just eat
Speaker 1: a bunch of craft food. Maybe I'm goin to stay
Speaker 1: away from that stuff. And also this could be the
Speaker 1: time to try some of that intermittent fasting things like that,
Speaker 1: where if you're scheduling times to eat anyways, you can
Speaker 1: maybe try out some of these other diet routines. There
Speaker 1: is something to be said for it's all your regular
Speaker 1: routines are out the window. Why not try something new.
Speaker 1: And so one of the nutritionists I spoke to did
Speaker 1: mention periodic fasting or time restricted eating, and it sounds
Speaker 1: a little scary, but the way they talk about it
Speaker 1: is this, you just decide whether it's eight hours or
Speaker 1: twelve hours during the day. It's basically the idea that
Speaker 1: you're only going to eat during the day and you're
Speaker 1: not going to eat at night. So for example, you
Speaker 1: can decide, Okay, I'm not gonna eat breakfast until nine am,
Speaker 1: and I'm gonna stop eating after seven thirty PM or something.
Speaker 1: And I guess what they've found in studies is that
Speaker 1: when you restrict the amount of hours in the day
Speaker 1: that you have to just eat and graze, that people
Speaker 1: tend to consume less calories. So even something as seemingly
Speaker 1: simple as just delaying breakfast by half an hour and
Speaker 1: putting a hard cut off for dessert or whatever in
Speaker 1: the kitchen at night can really impact how your body
Speaker 1: craves food. I guess that apparently some studies show that
Speaker 1: it can reduce hunger. The other thing that was really
Speaker 1: interesting is that allows and said, now is not the
Speaker 1: time to try and deprive yourself completely. I mean, it
Speaker 1: is a stressful time. And think of a treat that
Speaker 1: you can give yourself. There's a little treat every day,
Speaker 1: but incorporated into your schedule. Don't just have like a
Speaker 1: bowl of M and M that you can dip into.
Speaker 1: The idea is you sit there and decide, okay, my
Speaker 1: treat is a cookie or a piece of chocolate or
Speaker 1: a scoop of ice cream or whatever. Decide okay, how
Speaker 1: much am I going to have? And they suggested even
Speaker 1: like putting in a little zip luf bag ahead of time,
Speaker 1: even if you just apportionate five minutes before you want
Speaker 1: to have it, but just sit there and think, Okay,
Speaker 1: what time of day do I feel most vulnerable? What
Speaker 1: time of day will I really enjoy eating this? And
Speaker 1: they say, think ahead of time where you want to
Speaker 1: be when you have it, like what you're gonna eat,
Speaker 1: where you're gonna be when you have it, And so
Speaker 1: you have that moment just to yourself, A little moment
Speaker 1: of indulgence in the day can make a difference. Hillary
Speaker 1: contributor to The Wall Street Journal, Thank you very much
Speaker 1: for joining us. Thank you. I'm Oscar room Eras and
Speaker 1: this has been your daily coronavirus update. Don't forget that.
Speaker 1: For today's big news stories, you can check me out
Speaker 1: on the Daily Dive podcast every Monday through Friday. So
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Speaker 1: your podcast.