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Joyful healing movement to the rhythm of world music.


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Without Weight


On the Road


Healthy, Away From Home


by Melinda Hemmelgarn


ealth-conscious and sustainably minded folks know how challeng- ing it can be to eat well on the


road. Most restaurants dotting interstates and airports offer supersized portions of soulless, processed foods, devoid of sat- isfying whole-food goodness or regional flair. They’re more like a drive-by shoot up of fat, sodium and sweeteners. Yet it is possible to find healthy


foods while traveling, given a little pre- planning that can add fun and excite- ment to the adventure. Whatever the mode of transportation, follow these tips from seasoned registered dietitians to feel fit, trim and happy while out and about for business or pleasure.


Bring Food: Number One


LivingWithoutLimits.com 28 New Haven / Middlesex


Rule of the Road Once we feel hunger pangs, we’re more likely to eat whatever’s within arm’s reach, so for driving trips, take a cooler of healthy options that are kind to hips and waistlines. If flying, pack non-per- ishable snacks in a carry-on bag. Diana Dyer, an Ann Arbor, Michi- gan-based dietitian and organic farmer, has logged thousands of miles travelling


NaturalNewHaven.com


and speaking about “food as medi- cine.” Her secret: “I carry dried organic fruits and vegetables, organic granola bars, organic nuts and organic peanut butter.” Before arriving at her hotel, she’ll ask the cab driver to take her to a local food co-op to pick up organic fresh fruits, juice and yogurt. Dyer is adamant about organic food, no matter where she goes, because she doesn’t want to consume hormones, antibiot- ics and agricultural chemical residues, many of which contribute to weight gain, especially in combination with typically high-fat Western diets. Dyer rejects hotel breakfast buf-


fets too, which typically offer low-fiber, highly processed fare. Instead, she packs her own organic rolled oats, dried fruits, nuts and green tea. Then, all she needs is the hotel’s hot water to stir up a fortify- ing, satisfying, health-protecting break- fast. Hotel rooms with mini-refrigerators make it easy to store perishable items. If a fridge is unavailable, use the in-room ice bucket to keep milk, yogurt and cheese at a safe temperature. When road-tripping with children, a


cooler will save money and time and pro- vide a tasty and energizing on-the-spot


Gain How to Eat


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