OyChicago blog

Do you have a friend that works out a little too much? What about a super skinny-mini friend that complains her non-existent butt is too big? And we all have at least one family member that’s a calorie counting, label reading, point tracking, lifelong dieter. Jokes aside, body image issues are on the rise, so I interviewed an expert, Kate Goldhaber, PhD. A licensed clinical psychologist who works as a staff psychotherapist at Chicago Behavioral Health, LLC, and is an affiliate therapist at The Family Institute at Northwestern University, Dr. Goldhaber works with adolescents, adults, couples and families. She has expertise in treating depression, anxiety, body image, weight, and eating disorders. I had a chance to chat with Dr. Goldhaber about body image and food addiction issues:

Ron Krit: Why do so many people think they are fat when they are not?
Dr. G: Probably because our beauty ideals are so unrealistic. Beautiful women in the media are typically underweight (often meet criteria for anorexia) and airbrushed. Consequently, women begin to associate beauty with perfection. When they don't measure up, they begin to denigrate their bodies and develop unrelenting dissatisfaction. It's not just the media who are to blame, though. Unfortunately women internalize these standards and subject themselves and their peers to them. Research has found that women are much harsher critics of weight and shape than men are.

Dr. Goldhaber

What are ways to improve your body image? 
The first thing is to become an educated consumer. You have to understand that the beauty industry is designed to make you feel bad about your looks so that you will consume products ranging from diet pills to "slimming" clothes and plastic surgeries. Advertisements are designed to manipulate you, so be aware of that and check your reactions. Similarly, fight the urge to emulate the models and instead support "normal" women and reinforce natural beauty. The industry won't change if women keep supporting it.

Second, try to think of your body as something other than a beauty object. Your body is functional! Focus on its utility and fitness. Think about becoming strong and healthy rather than simply attractive. Along those lines, think about eating for fuel and functionality. Healthful food doesn't just mean low calorie. What does your body crave, and what will help you feel strong, healthy and energized?

Third, try to recondition yourself to think positively, or at least neutrally, about your body. Practice taking a non-judgmental stance about perceived "problem areas" by generating descriptive rather than evaluative terms. For example, if you feel negatively about your stomach, try generating descriptions such as "round" or "soft" to replace negative evaluations such as "flabby." Then, when you find yourself using the negative words, mentally override them with the neutral or positive ones. This process can actually change your thinking and emotions over time.

Why is important to see yourself in a positive light?
You could be in "perfect" shape according to fitness and/or beauty standards, but if you are still unsatisfied with yourself it will negatively impact your psychological adjustment, social functioning, sexual functioning, and relationship quality. In other words, your perception of yourself is more important to your functioning than any "real" or "objective" assessment of your body. When women lose weight but retain a negative body image, they may receive positive feedback from others but have trouble truly taking it in.

This is similar to what you said about viewing yourself in a positive light, but can you discuss how viewing yourself as the “fat friend” or the “fat one in the family” is damaging to weight loss? 
It sounds like what you are talking about is particular roles and patterns that people can get into. If you are dissatisfied with your appearance, you might focus more on other strengths and identities such as your intelligence, humor, creativity, etc. When you lose weight or make changes in appearance, it can be disorienting to receive different kinds of feedback or attention from people. You might feel uncomfortable and unprepared when receiving positive attention for your appearance. You might doubt whether others genuinely like you, or are instead responding to superficial changes. You might even resent people who give you attention and think that they should have found you appealing before you altered your appearance. All of these thoughts and expectations can complicate the process of changing and maintaining weight loss. It might feel easier to continue in the roles that you have established.

What is food addiction/How do you know if you have that problem?
This is a difficult question. When we consider whether people are addicted to other substances, the criteria usually involve developing tolerance and dependency, structuring your life around obtaining the substance, etc.  In that sense, all humans are addicted to food! We need it to survive, and we quickly go into withdrawal without food or liquids.  When people talk about food addiction or having an unhealthy relationship with food, I think they're typically referring to eating (or not eating) for the "wrong" reasons. That is, instead of eating when hungry and stopping when full, they eat due to social or emotional cues. For example, some people use food for emotional soothing - hence the term "comfort food." If you often have the experience of eating when you're not hungry, feeling dissociated (amnesia eating) or out of control while eating, and feel confused or regretful about it afterwards, you might be an emotional eater. In this case, it's useful to identify alternative strategies for dealing with your emotions.

If you have any tough questions for Dr. Goldhaber, let me know and I will pass them on.

One sure sign that spring has sprung is the plethora of Passover products that start appearing on grocery store shelves. Each year I look forward to checking out what new foodstuffs were invented. Usually these products are meant to counterfeit their non-Passover counterparts. Each year I hold my own personal contest to see what the strangest and most Pesadich-y thing will be. Last year I was thrilled and simultaneously disgusted by the Pesadich soy sauce. I saved the bottle and put it in my cabinet just to remind myself of how scary food can get. I wrote last year about my friend Karen and her favorite find of the neon faux Passover mustard. We both thrilled to the thought of faux mustard on faux bread!

Well, that mustard and soy sauce are so last year. I found something that trumps all the ersatz foods out there. The new crop of Passover substitutes includes a product called Mac & Cheez. There is neither Mac (pasta) even of the Passover kind nor is there Cheese or Cheez. The product is pareve and the pasta is made from tapioca. It is nutritionally empty; there is not one vitamin in it. I bought a box and put it right next to my soy sauce and there it shall stay as a reminder of how bad faux food can get.

There is something really great that we can use for Passover. It is delicious, all natural and minimally processed. All Extra Virgin Olive Oil is kosher all year round and that includes Passover. The savvy Passover shopper is buying great olive oil this year.

Olive oil is the fruit oil obtained from the olive. Commonly used in cooking, cosmetics, soaps and fuel for lamps, olive oil is grown and used throughout the world but especially in the Mediterranean.

Olive oil is produced by grinding or crushing and extracting the oil. A green olive produces bitter oil and an overripe olive produces rancid oil. For great extra virgin olive oil it is essential to have olives that are perfectly ripened.

Purchasing olive oil and knowing how to use it can be confusing. Add to that, the kashrut factor and it is no wonder that consumers and home cooks are bewildered by the array of products on supermarket and specialty market shelves.

Here is a summary of olive oils and their uses:

Extra-virgin olive oil (EVOO) comes from virgin oil production only and contains no more than 0.8 percent acidity. Extra Virgin olive oil accounts for less than 10 percent of oil in many oil producing countries. The superior fruity flavor makes this oil best used for vinaigrettes, drizzling on soups and pastas for added richness and a fruity taste for dipping breads and vegetables. Extra virgin olive oil does not require hashgacha (even for Pesach) as it is cold pressed.

Virgin olive oil comes from virgin oil production only and has acidity less than 2 percent. This oil is best used for sautéing and for making vinaigrettes. It is generally not as expensive as the extra virgin olive oil but has a good taste. This oil does require hashgacha.

Pure olive oil. Oils so labeled are usually a blend of refined and virgin production oil. This oil is perfect for sautéing. It does not have a strong flavor and can be used for making aiolis and cooking. This oil does require hashgacha.

Extra virgin olive oil is the highest quality olive oil. It is typically more expensive than other olive oils. Extra virgin olive oil is typically not recommended for high heat cooking. Every oil has its smoke point. A smoke point refers to the heat temperature at which the oil begins to break down and degrade. Oil that is above its smoke point not only has nutritional and flavor degradation but can also reach a flash point where combustion can occur. You can observe this when you have a very hot pan and hot oil and food are added to the pan and they produce a bluish and acrid smelling smoke or worse yet, catch fire.

Extra virgin olive oil has a very low smoke point of 375 degrees. I use my best extra virgin olive oil for making vinaigrettes, adding luxurious fruity flavor to pasta dishes, garnishing foods and dipping breads. When I am high heat sautéing or frying, I tend to reach for pure olive oil or a different type of oil.

Extra virgin olive oil has a long list of health benefits from reducing coronary artery disease, cholesterol regulation and possibly reducing risk of certain cancers. This makes the decision for using extra virgin olive oil a no-brainer.

The bigger decision is which oil to buy. Most of the world’s extra virgin olive oil comes from the Southern Mediterranean countries. I favor organic, unfiltered Spanish oil. I also like estate grown products as I know that a farmer fretted over the olives and the weather. Many mass-produced oils are made not from a single source or farm and the flavor can be uneven and harsh.

When cooking for Passover and for every meal, I recommend whole, natural ingredients. I never go to the dark side of cooking with products that are loaded with laboratory made ingredients and faux flavors or colors. For this holiday and everyday—let’s keep it real.

Poached Halibut in Olive Oil

I remember the first time I watched a chef/friend poach fish in olive oil. It was one of those moments when the light bulb goes off! The fish cooks through with a gentle heat transfer and gains the delicate olive oil flavor. The fish is moist and really luscious! Enjoy the fish hot or cold.

4 cups olive oil
4 6-ounce halibut filets-skinned and boned
1 whole head of garlic cut in half
6 thyme sprigs
1 rosemary sprig

Preheat oven to 275.

1. Place the olive oil into a large oven proof dish. Cover the fish with olive oil ¾ of the way. Add the garlic and herbs. Cover the fish directly with a piece of parchment paper.
2. Poach the fish until firm and completely translucent (about 15 minutes). Gently remove the fish and discard the garlic and herbs. Strain the oil and refrigerate covered. The oil can be used to poach fish again and will keep for up to 2 weeks.

Parsley sauce with Extra Virgin Olive Oil

2 large bunches of flat leaf parsley, leaves trimmed off (reserve the stems for stock making)
½ cup extra virgin olive oil
Salt and pepper to taste

1. Place a large sauté pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Sear the parsley for about 2 minutes until it is bright green and slightly wilted.
2. Place the parsley and extra virgin olive oil in a blender and process until the sauce has a smooth consistency. Salt and pepper to taste

Chocolate Mousse with Extra Virgin Olive Oil

Passover used to mean a hiatus from good chocolate. Recently there have been several new companies that have introduced kosher for Passover high end chocolate. I like to sprinkle my mousse with sea salt as a garnish. The sparkly flavor of the salt enhances the fruitiness of the olive oil and the chocolate.

7 ounces bittersweet chocolate (must be at least 70 percent cacao)
½ cup extra virgin olive oil
⅓ cup brewed coffee
4 eggs separated
⅔ cup powdered sugar (kosher for Passover)
⅓ cup brewed coffee
1 vanilla bean scraped

1. Melt the chocolate and cool to room temperature. Mix in the olive oil and coffee and set aside.
2. Combine the yolks and powdered sugar and whisk until foamy, add the chocolate mixture.
3. Beat the whites to stiff peaks; fold the whites into the chocolate.
4. Pour into a 9-ich cake pan or loaf pan lined with plastic wrap and chill 8 hours or freeze for 3 hours. Unmold onto a serving plate and slice.

For a variation I like to sprinkle coarse sea salt onto the top of the mousse. The sea salt brings out the fruitiness of the olive oil and the chocolate.