Mindfulness and Eating: Divine Desk Dining

Written by Maya Talisman Frost

Are you stuck eating lunch at your desk again?

Lucky you.

You see, staying put can be surprisingly soothing compared to making a mad dash torepparttar cafe for a sandwich and running back to your office, allrepparttar 148174 while worried that you’ll miss an important call.

If you feel chained to your desk, try viewing it instead as a powerful anchor that keeps you from drifting mindlessly.

Desk dining can berepparttar 148175 epitome of mindlessness—or a remarkable opportunity to slow down, reconnect, and enjoy a delicious moment or two. You can choose a chug-and-chew cubicle lunch or settle in for a session of mindful mastication.

Mom always told us to slow down and chew our food properly. She was more worried about choking, indigestion and bad manners than she was aboutrepparttar 148176 possibility that we would grow up to be disconnected from our experience of dining.

As usual, Mom made good sense. New research indicates that becoming more mindful of every mouthful is a powerful way to reduce our food intake, increase our meal satisfaction, and savor more than justrepparttar 148177 taste of our veggie on rye.

Jean L. Kristeller, Ph.D., is professor of psychology and director ofrepparttar 148178 Center forrepparttar 148179 Study of Health, Religion and Spirituality at Indiana State University. Overrepparttar 148180 last ten years, she has been working on ways to help overweight individuals develop greater awareness of their eating triggers using mindfulness meditation. Her program is being applied in a number of different settings, andrepparttar 148181 results have been quite promising.

There’s even a fancy term for her technique of paying attention to what you put into your mouth—Mindfulness-Based Eating Awareness Training, or MB-EAT for short. It’s not rocket science—just a simple way to assess your needs and attend torepparttar 148182 process of eating slowly.

­Safeguard Your Food

Written by Jay Harris

Every year, an estimated 7 million Americans suffer from cases of foodborne illness. Some cases are violent and even result in death. Of course this is commonly known as "food poisoning." The culprit is food that has dangerously high levels of bacteria due to improper cooking or handling.

Food safety is usually taken for granted byrepparttar buying public but everyone's attention was recently directed to food poisoning involving some meat that was undercooked. It was determined thatrepparttar 148173 problem never would have happened ifrepparttar 148174 meat had been cooked properly. E.Coli 0157.H7 is a potent virus, but it can be completely destroyed whenrepparttar 148175 meat is fully cooked.

It is important for consumers to take an all-around safety approach to purchasing, storing and preparing both traditional and new meat and poultry products. Ultimately, consumers and food handlers bearrepparttar 148176 responsibility for keeping food safe once it leavesrepparttar 148177 store.

According torepparttar 148178 U.S. Department of Agriculture, about 85 percent of foodborne illness cases could be avoided each year if consumers would handle food properly. The most common foodborne illnesses are caused by a combination of bacteria, naturally present inrepparttar 148179 environment, and food handling mistakes. Ironically, these are alsorepparttar 148180 easiest types of foodborne illnesses to prevent. Proper cooking or processing of raw meat and poultry kills bacteria that can cause foodborne illness.

When you're out, grocery shop last, take food straight home torepparttar 148181 refrigerator. And never leave food in a hot car! Don't buy anything you won't use beforerepparttar 148182 use-by date. Don't buy food in poor condition. Make sure refrigerated food is cold torepparttar 148183 touch. Frozen food should be rock-solid. Canned goods should be free of dents, cracks or bulging lids which can indicate a serious food poisoning threat.

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