As I enter yet another decade of Thanksgiving, I’m most thankful for my health. Once a person enters “senior status,” good health means “managed diseases.” My young friends often whine about the difficulty of taking a single prescription per day. I just laugh, for they don’t know what truck will hit them after age 50! Most people my age have pill minders or get theirs in daily prepared packaging ready made.
One health condition that can’t be standardized is the blood glucose reading, unless you qualify for a new 24 hour wearable monitor. Otherwise you do the stick and read at different times of the day. If you’re like me, keeping track of the blood sugar readings gives you a window into your body’s response to your food choices and your commitment to an exercise plan.
I have prediabetes, so I measure my glucose in the morning and before I go exercise. My doctor says the morning should be under 100 and the preexercise reading needs to be over 100 if I’m going for anything more vigorous than a gentle walk. I don’t yet have the high readings because for 14 years I’ve eaten a Mediterranean diet and exercised daily. I still eat around 2000 calories per day, so I’m not starving myself, since my BMR is 2060.
Would they like me to lose weight? Yes, and so would I, but my blood pressure is finally normal without medication, my arteries are clear, and my depression is in remission due to medication and lifestyle commitments. We have to pick the battles we want to fight. If our weight is fat, our bodies will metabolize food differently than if our weight is muscle. Weight bearing exercises such as walking, lifting weights, or climbing stairs, will build muscle over the long haul.
When I first started walking, I couldn’t make the whole way around a city block without stopping for breath, I was so out of shape. I set a smaller goal, mastered it, and made a bigger one. I can walk a 5K now, and even if I’m the last to finish, I still am faster than everyone who didn’t enter the race. Keep a positive attitude!
Health isn’t a number on the scale or a size of clothes into which you fit. Health is more about reclaiming your positive attitude towards food as nourishment for your body, rather than as a sedative for your emotional distress. I’ve been in this place myself. I never met a chocolate donut that wouldn’t soothe my inner angst, only to give me eater’s remorse afterwards. It was a downward, addictive spiral, for I’d eat again to feel better, only to feel icky once more.
Health is also about leaving behind the bad habits that bought on high blood pressure, high blood sugar of type 2 diabetes, and prediabetes: stress, excessive caffeine, and processed foods. These foods are the heart killer trifecta of the Standard American Diet—fat, salt, and sugars. These show up in our processed meats, dairy products, and bakery goods, not to mention our condiments and desserts.
Just as we learned negative habits, we can learn positive behaviors. We don’t have to change everything all at once, but we do need to begin somewhere, sometime. Perhaps the holidays seem to be the worst time, with all the extra cooking and treating surrounding us. If we pick one behavior each week, such as measuring our food portions this week and not eating second helpings the week of Thanksgiving, we’ll be on the way to a healthier lifestyle!
Remember the words of Paul in 1 Thessalonians 5:16-18–
“Rejoice always, pray without ceasing,
give thanks in all circumstances;
for this is the will of God in Christ Jesus for you.”
SEE SLIDES ON WHAT AFFECTS YOUR BLOOD SUGAR READINGS
Have you readied your costume for the annual Trick or Treat event? I saw folks shopping for costumes as early as mid September, for both adults and children. Most of these garbs aren’t scary at all, unlike the one worn by the ghosts and ghouls of ancient lore, by which I mean my neighborhood companions and I.
We protect children today from such horrors, but back in the 1950’s, ritual exposure under adult protection was considered part of growing up. A very small child dressed as a ghost with a pillowcase over her entire body. Only the eyes and mouth holes were cut out, plus a slit in the front for holding the basket of treats. The shifting nature of the pillowcase was part of the plan—the child couldn’t race to the next house in the dark or the eyeholes would slip and then they’d slip too. I never realized how cunning my parents were.
LET THE HARVEST FESTIVALS BEGIN
Halloween is the official beginning of the harvest festival season in America.
First is the Chocolate Candy season, also known as Trunk or Treat in the church. Then 22 days later is Thanksgiving, a day given over to cooking and eating, with leftovers for a week afterwards. For the next month until Christmas, cookies and homemade treats roll out of our kitchens as if we were our grandparents. Once the New Year arrives, even if we make a resolution to stop this madness, we get an invite to a Super Bowl party on February 3rd, 2019. This is all happening in less than one hundred days (95).
We do this in addition to our regular lives, of course, for we don’t let anything go. No, we merely pile stuff higher and the wonder why it collapses. It’s called the Western Life Style.
LIFESTYLE POSTER CHILD
The main negative features of this lifestyle include stress (long-term and continuous, psychological), positive energy balance (excessive energy intake and low physical activity), low-quality food (both high fat and energy dense, and at the same time poor in micronutrients), and disruption of chronobiology(insufficient sleep). What toe have I not stepped on yet? As my old congregations used to say, “At first you were preaching, but now you’ve done gone to meddling!”
WESTERN LIFESTYLE DEADLY
As countries around the world adopt the Western Lifestyle, rates of metabolic syndrome and diabetes are also increasing. For 2017, the International Diabetes Foundation estimated there were 451 million (age 18-99 years) people with diabetes worldwide. These figures were expected to increase to 693 million by 2045. Almost half of all people (49.7%) living with diabetes are undiagnosed. Moreover, an estimated 374 million people are likely living with impaired glucose tolerance (IGT) and almost 21.3 million live births to women were affected by some form of hyperglycaemia in pregnancy.
In 2017, approximately 5 million deaths worldwide were attributable to diabetes in the 20-99 years age range. The global healthcare expenditure on people with diabetes was estimated to be USD $850 billion in 2017.
DISTURBANCE IN THE FORCE
“An acute disturbance in any of the physiological regulatory systems evokes reactions that tend to reestablish equilibrium. When the stimuli, even of moderate magnitude, tend to be repetitive or chronic, change and allostasis in one system impact on the other, and vicious cycles are created and reinforced.” The plain language translation is our bodies tend to seek equilibrium. If we lose weight, our bodies try to regain it. The vicious cycle many of us are most familiar with is losing the same amount weight over and over again.
THE FOOD WE EAT
Does what we eat make a difference? Every day a new diet fad comes down the pike, or at least a new packaging of an old one trots out for us to ride it for a while. Then we fall off that horse and look for another, with more appeal (cookie diet, anyone?).
Our food choices interact with our genetic, metabolic, and environmental factors. In obesity and metabolic syndrome, often dietary patterns are considered of central importance. In these, attention has been focused over calories, amounts, and proportions of macronutrients, and their effects on the energetic balance by themselves, and through metabolic regulators. You recognize this in the shorthand “calories in/calories out” slogan.
However, obesity, metabolic syndrome, insulin resistance, and diabetes are way more complex operations than mere subtraction. A calorie isn’t just a calorie. That is, not all calories are created equal, although all whole foods have nutrients. Only recently have the acute effects of food ingestion, taking into consideration the type of food, and the specific effects of some nutrients, namely, fatty acids, began to be studied in relation with obesity and inflammation.
INFLAMMATORY ROLE OF FATS
Total dietary fat and saturated fat are associated with insulin resistance and high blood pressure as well as obesity-related inflammation. An immediate postprandial increase in plasma inflammatory markers after a high-fat meal had been shown in abdominally obese men. Consumption of a saturated fatty acid-rich diet resulted in a proinflammatory “obesity-linked” gene expression profile, whereas consumption of a monounsaturated fatty acid-rich diet caused a more anti-inflammatory profile. This means carnivores eating well marbled steaks every day aren’t doing their bodies long term good, but of course they’re too busy being important to have a real doctor test their blood. And they “feel fine.”
MUFA’s are foods and oils with higher amounts of monounsaturated fats, such as Nuts, Avocado, Canola oil, Olive oil, Safflower oil (high oleic), Sunflower oil, Peanut oil and butter, and Sesame oil. Everyone needs some fat in their diet, for it keeps our skin smooth, our hair lustrous, and our appetite satisfied. We don’t need fried foods or animal fats on a daily basis.
LIVER AND FAT STORAGE
The liver has two functions that directly impact the formation of excess fat: metabolism of carbohydrates (sugars) and digestion of lipids (fats). When we consume carbohydrates, our blood sugar rises, triggering a rise in insulin. That rise in insulin signals our liver to begin storing the excess glucose within its own cells. When the liver is full, it begins storing the excess carbohydrates as fat in our body fat. Sometimes that fat begins to accumulate in the liver cells, and the liver becomes fat.
Similarly, when we consume more lipids that the body can use for energy, the liver stores the excess lipids in body fat, and this excess of lipids can begin to accumulate within the liver as well. Whether the excess of food is made up of carbohydrates (sugars) or fat (lipids) —the liver stores the excess energy for future use. Often this results in excess fat accumulating in the liver itself. This is known as Fatty Liver, the first stage of NAFLD and should be viewed as a warning to change unhealthy lifestyle habits and adopt a low carbohydrate and low fat diet that is high in fresh vegetables and lean proteins.
TAKE OUT BOX
We need to eat enough quality nutrients to lose weight. Starving ourselves won’t do it, since this messes up our metabolism. Eating the good food, complex carbohydrates with fiber, for instance, and lots of vegetables full of water (spinach, zucchini, mushrooms) will help us meet our nutritional goals. Foregoing fried foods, highly processed foods, and fast foods will also improve our health. Exercise every day, if just to walk around the block. I sometimes fail on this. But I find a way to move more around the house or do big muscle chores.
Time—we all have the same amount of it. What we do with it is the important thing. If I add an event to my schedule, something else has to go away. I’m not Wonder Woman. I’m not God. I might be Batgirl. I can’t do ALL things through Christ who strengthens me, but I can do all the IMPORTANT things Christ calls me to do in his power.
Below I’ve made some notes on the role of obesity, free fatty acids, and insulin resistance if you want more information. The link below has an excellent paper if you want to dig deeper. Low grade inflammation and free fatty acids are both implicated in NAFLD, non alcoholic fatty liver disease, which occurs when fat is deposited in the liver.
OBESITY AND INSULIN RESISTANCE
The reason why obesity is associated with insulin resistance is not well understood. Obesity is a condition characterized by an increase of body weight beyond the limitation of skeletal and physical requirements, as the result of excessive accumulation of body fat.
NOT A ROCK BAND
Free fatty acids (FFA) cause both insulin resistance and inflammation in the major insulin target tissues (skeletal muscle, liver and endothelial cells) and thus are an important link between obesity, insulin resistance, inflammation and the development of T2DM, hypertension, dyslipidemia, disorders of coagulation and ASVD.
FAT TISSUE: FACTORY AND WAREHOUSE
Adipose tissue not only stores and releases fatty acids but also synthesizes and releases a large number of other active compounds. According to this concept, an expanding fat mass releases increasing amounts of compounds such as FFA, angiotensin 2, resistin, TNF-α, interleukin 6, interleukin 1-β and others. Some of these compounds, when infused in large amounts, can produce insulin resistance.
However, any substance, in order to qualify as a physiological link between obesity and insulin resistance, should meet at least the following 3 criteria:
0. the substance should be elevated in the blood of obese people;
0. raising its blood level (within physiologic limits) should increase insulin resistance and
0. lowering its blood level should decrease insulin resistance.
So far, only FFA can meet these 3 criteria in human subjects.
Plasma FFA levels are usually elevated in obesity because
0. the enlarged adipose tissue mass releases more FFA and
0. FFA clearance may be reduced
Moreover, once plasma FFA levels are elevated, they’ll inhibit insulin’s anti-lipolytic action, which will further increase the rate of FFA release into the circulation.
The liver is more insulin sensitive than skeletal muscle.
FAT PILLS ARE REAL
Nevertheless, there is convincing evidence that physiological elevations of FFA, such as seen after a fat rich meal, inhibit insulin suppression of hepatic glucose production (HGP) resulting in an increase in HGP (1).
Acutely this rise in HGP is due to FFA mediated inhibition of insulin suppression of glycogenolysis or releasing glucose from carbohydrates.
Longer lasting elevations of FFA, however, are likely to also increase gluconeogenesis, or making glucose from non carbohydrate substances.
Chronically elevated plasma FFA levels, as commonly seen in obese diabetic and non-diabetic individuals, also cause insulin resistance.
GENES AREN’T OUR DESTINY
We know there’s a genetic component linked to the UCP3_HUMAN or mitochondrial uncoupling protein 3 and 2. Healthy pancreatic β-cells are poised to respond rapidly and efficiently to acute changes in circulating nutrient availability to maintain metabolic homeostasis.
CHRONIC EXPOSURE TO OVERNUTRITION
However, it is well recognized that chronic exposure to overnutrition, such as what occurs in obesity, results in a blunting of the insulin response to an acute stimulus.
Whatever its origin, be it or not obesity the main initiator, the chronic low-grade inflammatory condition that accompanies the metabolic syndrome has been implicated as a major player in both the installation of the syndrome and its associated pathophysiological consequences.
WEIGHT LOSS HELPS INFLAMMATION
In good agreement with this interpretation of things, weight loss of obese patients is repeatedly verified to be associated with a decrease of inflammation biomarkers accompanied by improvement of metabolic parameters, namely, insulin sensitivity.
Monteiro, Rosário, and Isabel Azevedo. “Chronic Inflammation in Obesity and the Metabolic Syndrome.” Mediators of Inflammation 2010 (2010): 289645. PMC. Web. 11 Oct. 2018
Diabetes Impact on World
After a NASCAR vacation and a Spiritual Formation Academy, I’ve been off my food plan. Yes, I’ve been living just like the majority of other people. I eat food without weighing, measuring, or knowing its provenance. While I tried to avoid my known risk foods (rolls), often low fiber parboiled white rice was on the menu. Also nitrate cured sausages full of salts, and canned vegetables, also salted, made frequent appearances.
Once again, I was in the wilderness of eating what everyone else eats. Others may not have difficulty with this method yet, but for my prediabetic body, it’s not the mana of God’s providence. It will keep a body going, but it contributes to my gaining weight quickly due to the high glycemic index. The salt was worse for my blood pressure, since I don’t cook with this spice.
I managed to get my steps in on most days, but not being in my own kitchen had its drawbacks. At least I could cook my own meals at the races, but an excellent Detroit pizza in Austin, Texas may have exceeded all of my nutritional goals for several days. Oh well.
This is now water under the bridge and maybe also water on the body. I think much of it was salt induced water retention, since any outside food has more salt. This is by definition, since most commercial kitchens use industry providers as their food sources. While this saves money for them, it causes the customers to spend money on their health complications from high blood pressure and obesity, or from metabolic syndrome.
If we think of the needs of the few and the needs of the many, and the costs of treating diseases, we might rethink the system of “cheap is good” with regard to food. The total estimated cost of diagnosed diabetes in 2012 was $245 billion, including $176 billion in direct medical costs and $69 billion in reduced productivity.
People with diagnosed diabetes incur average medical expenditures of about $13,700 per year, of which about $7,900 is attributed to diabetes.
People with diagnosed diabetes, on average, have medical expenditures approximately 2.3 times higher than what expenditures would be in the absence of diabetes.(Jun 22, 2015, American Diabetes Association)
The indirect costs are—
1. increased absenteeism ($5 billion) and
2. reduced productivity while at work ($20.8 billion) for the employed population,
3. reduced productivity for those not in the labor force ($2.7 billion),
4. inability to work as a result of disease-related disability ($21.6 billion), and
5. lost productive capacity due to early mortality ($18.5 billion).
Metabolic syndrome, number of risk factors, and specific combinations of risk factors are markers for high utilization and costs among patients receiving medical care.
Diabetes and certain risk clusters are major drivers of utilization and costs. Costs for subjects with diabetes plus weight risk, dyslipidemia, and hypertension were almost double the costs for subjects with prediabetes plus similar risk factors ($8,067 vs. $4,638).
When I began to eat more home cooked meals, more low glycemic vegetables, fewer potatoes, less white rice, more whole grains in moderation (portion size), and leaner meats cooked with less oils, not only did I lose some weight, but I could exercise and boost my attitude. Exercise helped control my blood sugar readings too. Reducing salt by omitting processed foods lowered my blood pressure. I spent less time and money at the doctors’ offices, so I could spend more for better quality foods.
If the average person with prediabetes saves about $4,000 per year in medical costs over a person with diabetes, this adds about $75 a week to your food budget.
If money is something you burn every day of your life, you just have more money than you have sense, as we say in the Kitchen. Of course, I was raised by Depression Era parents, so leftovers are always a meal choice (think soup) in Cornie’s Kitchen. Wasting food is wasting money, but that’s a subject for another day.
God bless you, and be well! Cornie.
When I was a child, I had a science kit. My parents trusted me not to blow up the backyard carport or lose a digit in the process, but I don’t remember them supervising my experiments. In fact, once we children went outside, we were on our own, but I did live back in the late Stone Age. Even I watched my daughter when she was out and about nearly three decades ago.
I had a deep sense of curiosity, which my parents nourished. As a result, I’ve never been afraid to try something new, to learn things outside of my comfort zone, or to stretch my boundaries beyond the familiar. This includes meeting new people. I’ve always figured a stranger was just a new best friend you haven’t met yet. And yes, I’ve met a few weirdos doing this, but I’ve also met some really neat folks also.
Encouraging a sense of adventure keeps us young. This may be the attraction of the many meal in a box delivery services offered today. They decide the menu, find the spices and ingredients, get it to your door, and all the cook at home has to do is follow the directions. I like to go to my local grocery, find the seasonal foods, or clean out the remaining foods in my fridge, and see what I can create with them. I consider this a challenge, as if I were on a desert island with limited resources. What could I do with what I have?
In a sense, all Kitchen experiments are science projects at heart, for all foods have unique properties: heat, time, salt, fat, and moisture all affect the taste and texture of the ingredients and the concoction. Change one and the others change also. Sometimes we add salt at the end of cooking so the food doesn’t toughen up or dry out. Only experience teaches this, for our tendency would be to dump in all our spices at once. After all, we want to taste test along the way.
An interesting book, SUGAR SALT FAT, by Michael Moss, outlines the science behind the processed food industry. By concentrating fat, salt and sugar in products formulated for maximum “bliss,” Big Food has spent almost a century distorting the American diet in favor of calorie-dense products whose consumption pattern has been mirrored by the calamitous rise in obesity rates. Entire food categories were invented to support this strategy. This is why Resturant meals often have an entire day’s worth of calories and sodium packed into one serving and Lunchable meals (aimed at children) have over 800 mg of sodium each, an amount far too high for little bodies to consume.
To eat healthy, many of us choose to eat at home instead, for we can experiment with different food combinations and make choices based on our own health needs. I always limit the salt and carbohydrates, due to blood pressure and glucose resistance. This same dish in a restaurant would be drowning in olive oil and much heavier with cheese. Most likely it would also have a grain pasta with it, so the serving size would be both smaller and more calorie dense. It would be off the menu for most people like me.
The truth is, we can experiment with our recipes, but experiments with our health isn’t a good idea. Folks who overindulge with carbs or salt can damage their bodies. Retaining fluid is a sign of too much salt, such as around the ankles. Yeast infections can be a sign of too many carbs. Eating healthy is a better choice than eating poorly, even if someone else is cooking or cleaning up for you. If this is a novel adventure, step out and try it!
You might want to try a Vegetable Lasagna, from Cornie’s Kitchen: Squash Lasagna.
The registration is free, and the site is free. I hope you enjoy it!
Hippocrates was one smart dude.
“Let food be thy medicine and medicine be thy food” is this healer’s complete quote. He cared for the sick in Greece in the early 4th century BCE. Of course, he didn’t have access to the modern science of our doctors today, but our best physicians still offer this advice to prediabetics: eat healthy food and exercise daily, and bring down the weight.
Amazingly, Hippocrates’ wisdom, “There are in fact two things, science and opinion; the former begets knowledge, the latter ignorance,” still applies. We stick to our opinions, “My doc would like me to lose weight, but…(eye roll)…”I’m so busy, it’s too hard, I don’t have time, my family won’t eat it, etc.” We wait for the magic bullet, the pill or the shot, only to find out it doesn’t work unless we change the habits our science trained healer suggested was the best treatment in the first place.
This is the food as medicine and medicine as food concept, or as I call it, Whole Food for Whole People. Many “health fads” toss out entire food groups: nothing white, no carbs, no grains, or nothing a male cro-magnon couldn’t kill with a spear. Other plans rely on processed meal replacement drinks and bars which are mostly sugars and oils mixed with a protein supplement. Don’t get me started on “clean eating,” unless it means you wash your veggies before you eat them and wash your hands before food prep or eating. The same goes if you’re restricting your calories below 1,500 per day, except under a doctor’s supervision, because you’re setting your metabolism to starvation mode. As soon as you begin to eat normally, you’ll begin to gain serious amounts of weight. Your body’s deprivation senses the feast and goes into beast mode. All you do is set up a yoyo effect, gaining and losing the same weight over and over. I have a drawer full of these T-shirts.
“Wherever the art of Medicine is loved, there is also a love of Humanity.” My dad and uncle were both physicians, so healing and caring for people are in my family’s DNA. I’m retired clergy, so my healing and caring has been for people’s spiritual lives. I have diabetes in my family and I’ve been prediabetic for eleven years. I have a supportive doc and I put my mind onto living my best life, not everyone else’s life.
When time is an issue, what we really mean is we’re too tired to take care of our bodies well. We don’t value ourselves as much as we value the others in our lives. As a pastor, one of the most difficult obstacles to my ministry was my own need to please others. Someone was always sick, needy, broken, or otherwise seeking my help 24/7/365. Parents understand this, adult children of invalid parents understand this, and so do the self employed. If we don’t take time off and we don’t do the necessary caregiving to ourselves, we won’t be there to care for others. As one who left full time ministry on disability leave, I can vouch for that. I have other friends who have destroyed their health doing good for others. The pain of not being able to do what you love and what God calls you to do is all to real. It’s a form of death.
I grocery shop once a week, buying vegetables and fruit in season for the best price. I don’t hit the middle aisles very often except for wild rice, beans, and my favorite whole wheat pastas, which I don’t eat nearly as often as I used to! Some cottage cheese, Greek yogurt, regular cheese, meats and eggs round out the list. I make sure there’s no high fructose corn syrup lurking in these products or other sugars by any other name. I don’t do the fat free items unless the ingredients are the same as the regular offering, except for the fat content. Often the fat free has more sodium or gums to change the texture. Reading labels is important. If you’re pressed for time, use Cornie’s Rule: A smaller ingredient list equals a better and less processed food.
Time in the kitchen is another issue for folks. I happen to be a simple cook. None of that fancy pants saucing and tending of the stove our parents did that got them a star in their crown. Save that for special occasions. None of us are the farm family any more who can tend a stove for hours. Thirty minutes tops for a meal during the week and an hour on the weekend is the most I’m giving to this part of my life and I enjoy my food! Mr. Microwave as guest chef or assistant is a boon in every kitchen for crisp, al dente veggies, or reheating leftovers just so.
Herb Seasonings can change up the tastes every night, even if the same chicken breast is showing up as the main course. Just change out the veggies and potato. This evening I went for corn on the cob instead. Counting carbohydrates is a must for prediabetics and diabetics. These are listed on packaging and your doctor will tell you how many to have per meal.
If you introduce these changes gradually, you’ll retrain your family’s taste buds naturally. All at once, they’ll resist. Slow and easy will help you adjust also. Cold turkey is best saved for sandwiches.
Another word for cutting calories is “dieting.” If you’ve been used to eating high calorie, pleasurable foods, learning to make healthier choices from lower fat, higher fiber, whole grain and lower sugar foods will feel like a “DIET” to your body.
Because you’ll be consuming fewer calories also, and hopefully exercising more, the thought is you’ll lose inches as you build muscle and lose fat. Even this change in your body affects the hunger signals in our gut and our brain. People with metabolic syndrome have a faulty appetite suppressing hormone called leptin, which is supposed to blunt the dopamine response that tells us we’ve “just got to have those delicious goodies we see on Instagram, whatever they are, maybe two of each!”
Yep, this is why all my trips out of West Helena all went past the little doughnut shop. I never bought the “little doughnuts,” but stuck with the giant bear claws and the cinnamon twists, along with the large coffee. I always found the good bake shop in every town where I served the church. This is how I gained 5 pounds a year for 20 years in ministry. I did lose 40 of it along the way, but gained it back, and have lost it again. I still have 60 pounds to go. At my age, I’ll be glad to lose half of that, and then work on the other half for my next goal.
Metabolic syndrome or prediabetes has to be treated just like diabetes with regard to diet and exercise. I count my carbohydrates, so I’ve had to cut these back over the last 10 years as my insulin resistance has increased (I start gaining weight, so I switch the carbs to protein). I try to exercise 4 or 5 times a week. I’d do better if I did this every day, but I admit to enjoying reading and sitting more.
So, you can see even after all these years, even I can almost toss my new year’s resolutions into the trash can! & only on the second day! That’s what I get for wandering into Instagram #foodporn & #instayum & #nomnom #densofdecadence. It’s hard to #helpothers when your own #bloodsugar is dropping. #spicedapple #pomegranateseeds #yum #food #foodpics #healthysnack