THIS MONTH
In the pages of Wellspring, we share expert advice from some of the community’s most popular and competent dietitians and nutritionists. In this column, you get to see how they practice what they preach in their own kitchens. Pull up a chair at “My Table” and join the chat.
TRIGGER ZONE We know that a healthy diet includes a variety of different foods and doesn’t exclude any food groups, but then there are certain foods we have a hard time consuming in moderation. When we start with them, we find it hard to stop—and that’s not good for us. What’s one such food for you? Do you avoid it or find a way to incorporate it into your diet? If you do include it, tell us how.
Compiled by Shiffy Friedman
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WELLSPRING / JUNE 2023
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Shani Taub, CDC
Shaindy Oberlander, BS, INHC
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Hot, fluffy, warm challah is my jam, but it really doesn’t agree with me. While I am not allergic to gluten, the high gluten flour really doesn’t make me feel great. Instead, I opt for a whole wheat matzah or a Royo, low carb bagel, and I really enjoy it since, this way, I know I’m caring for my body best.
There’s no one food I really like that I avoid completely. I believe that in maintenance, the key is moderation. There’s no need to avoid something just because we can’t have the entire container. And so, I allow myself to enjoy what I’m entitled to, and I tell myself I’ll have it again next time.
