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  • It Turns Out There Is a Best Time to Eat Dinner

    It Turns Out There Is a Best Time to Eat Dinner

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    The best time to eat dinner has been debated for years. Some claim an early meal is ideal, while others say you’re just fine eating when the mood strikes.

    While many people are just trying to squeeze dinner into their busy schedule, it makes sense to also want to eat at the optimal time for your health.

    You might be wondering whether or not it’s OK to eat late at night or if you should aim to eat your last meal well before bedtime. And you may ask yourself if it’s a problem to have a late-night snack just before hitting the sheets.

    According to nutritionists, it turns out there’s some flexibility regarding the optimal time to eat dinner. While there’s no definitive “best” time, experts agree that there is a better time to eat your last meal of the day. Here’s what they suggest and how to make your meal schedule work for you.

    The Best (or Better) Time to Eat Dinner

    A 2022 study published in the journal Cell Metabolism found that people who are overweight or obese and eat dinner at 5 P.M. burn about 60 more calories at rest than those who eat at 9 P.M. Eating later in the evening also produces higher levels of hunger hormones like ghrelin, meaning that people who eat dinner closer to bedtime tend to feel hungrier.

    Based on those findings, the researchers determined that eating between 5 P.M. and 7 P.M. is ideal for people concerned about weight management.

    A 2021 study published in the journal Nutrients found that eating dinner earlier, around 6 P.M., can stabilize blood glucose levels compared to eating at 9 P.M., which lowers the risk of developing conditions like Type 2 diabetes and heart disease. Results also indicated that eating dinner earlier can boost metabolism, potentially lowering the chance of weight gain.

    Most importantly, eating earlier means you’re less likely to trigger gastrointestinal discomfort. “I recommend eating dinner at least two to three hours before you plan to go to bed so that you have time to digest the food and have it moving past the stomach,” says Dana Ellis Hunnes, a senior dietitian at UCLA Medical Center and assistant professor at the UCLA Fielding School of Public Health. “If you go to bed with a full stomach, you might be more likely to experience reflux (a condition where stomach contents go back up into the esophagus), which can be very unpleasant.”

    Reflux can cause chest pain, nausea, swallowing problems, and difficulty sleeping due to discomfort.

    How to Figure Out the Best Time to Eat Dinner—According to Your Lifestyle

    It’s usually helpful to look at your eating schedule as a whole when trying to figure out the best time to eat dinner to keep yourself from getting overly hungry and maintain stable blood sugar levels, according to Patrice Paolella, a lecturer in the Department of Clinical and Preventive Nutrition Sciences at Rutgers University.

    “Base the timing of meals from your first meal of the day and allow three to four hours to pass before your next meal or snack,” she says.

    For example, let’s say you have your first meal of the day at 9 A.M. and plan to be in bed by 9 P.M. You would have lunch at 1 P.M., eat a small snack at 4 P.M., and then have dinner at 6 P.M. But if your first meal is at 11 A.M., and you tend to go to bed around 10 P.M., you may want to push dinner back to 7 P.M., she says.

    Because I wake up at 5 A.M. to exercise before my four kids get up and like to go to bed at 9:30 P.M. to try to get at least seven hours of sleep, this is what my ideal meal schedule would look like according to Paolella’s advice:

    1. Wake up at 5 A.M.
    2. Eat breakfast at 8 A.M.
    3. Have lunch at noon.
    4. Eat dinner at 5 P.M.
    5. Go to sleep at 9:30 P.M.

    My current schedule is similar to this, although I usually have a hearty snack between lunch and dinner—and dinnertime can vary, depending on the kids’ activities.

    If you happen to have the odd meal outside of these parameters, there’s no need to panic—it just raises the odds that you may experience reflux, indigestion, or gas. But even that isn’t a guarantee.

    Should You Eat Lighter Meals Later in the Day?

    Some research suggests that front-loading your day’s calories can help improve blood sugar fluctuations and overall metabolic health, but nutritionists say it’s also important to pay attention to your hunger cues.

    Eating lighter meals later in the day, like a hardboiled egg and apple slices or a small serving of chicken with carrot sticks, can make things easier for your digestive tract overnight. “However, if you are waking up in the middle of the night hungry, you may need to eat a more substantial meal,” Hunnes says.

    Samantha Cochrane, a nutritionist at the Ohio State University Wexner Medical Center, suggests eating smaller portions as you wind down for the night. “If you are going to eat closer to going to bed, the amount that you eat before bed matters,” she says. “If you eat a large meal or snack, there is more volume of food that needs to be digested, which means it is more likely to cause reflux or interrupt your sleep.”

    Instead, “a small meal or snack could be better as it would require less digestion and will likely pass through your stomach quicker to reduce the chance of reflux,” Cochrane says.

    Is Eating Right Before Bed “Bad”?

    If you have to eat right before bed, nutritionists stress that you’ll be OK—it’s just not ideal. “Our bodies need time to digest the food, so if we eat too close to bedtime or late at night, lying down on a full stomach can affect your sleep and metabolism, as well as increase your risk of acid reflux or heartburn,” says Paolella.

    A lot of this has to do with gravity, Hunnes says. “If you lie down flat after eating, it’s easier for food to reflux or back up into the esophagus because you don’t have gravity pulling it down into the small intestine as much,” she explains. But what you eat matters, too.

    “Foods known for reflux—tomatoes, chocolate, mint, and caffeine—should be limited close to bedtime, as should very fatty foods which slow down digestion and increase risk for reflux,” Hunnes says. She also suggests limiting gas-producing foods like broccoli, beans, and Brussels sprouts to lower the odds of gastrointestinal discomfort while trying to sleep.

    Is There an Ideal Time to Eat Dinner?

    “Your own personal rhythms matter more than a specific or prescribed time,” Hunnes says. So, the answer is: kind of, but it depends on your routine.

    Paolella suggests consuming nutrient-dense foods in each meal, including whole grain carbohydrates, fruits, beans, lean animal or plant protein, plant-based sources of fat like avocados or nuts, and a half-plate portion of non-starchy vegetables.

    Having a solid mix of protein, fiber, and fat at each meal should help you get the nutrition you need while also helping you to feel fuller for longer, Cochrane says.

    Ultimately, the best time of day to eat dinner is two to three hours before you go to bed. But, if you eat outside of that window, you should still be just fine.

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  • An Award-Winning Chef Eats These Protein-Packed Meals Before a Marathon

    An Award-Winning Chef Eats These Protein-Packed Meals Before a Marathon

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    It’s a muggy August evening in Portland, Oregon. Award-winning Haitian American chef Gregory Gourdet is closing up his restaurant, Kann, for the night. He’s scheduled to run his first leg (out of three) of the 2024 Hood to Coast relay marathon at 4 a.m. the next day.

    The relay, also known as the “Mother of All Relays,” starts from the top of Mount Hood and ends on Oregon’s breezy Seaside Beach, which lies on the state’s Pacific coast. Because Mount Hood is a two-hour drive away, he must leave Portland by midnight at the latest.

    After locking up Kann’s doors, he rushes home to pack a bag. He’s hoping that by the time he arrives at Mount Hood, he’ll have some spare moments to stretch and hype himself up before hitting the starting line.

    Gourdet will be joining his six-person relay team, along with thousands of other folks from across the globe, to embark on this iconic race that spans 198 miles. The race is made up of 36 legs that are each around three to eight miles long. Teams must complete the course within 36 hours; the average finish time is 29 hours.

    Gourdet Discovered His Joy for Running in the Throes of Addiction

    It’s no secret that working in restaurants can be extremely stressful. The food service and hospitality industry has the highest rates of substance use disorder compared to all major employment sectors, according to a 2015 study by the Substance Abuse and Mental Health Services Administration.

    In the early 2000s, Gourdet started working as a chef at high-profile restaurants. To cope with the pressure, he turned to alcohol and cocaine. His addiction to both quickly took a toll on his health. “I realized I needed to completely change my lifestyle, and I was very ready to do so,” Gourdet says. 

    He entered outpatient rehab in 2007 and got sober two years later. “I started running when I was in rehab because I really had nothing else to do,” Gourdet says.

    What started as quick jogs transformed into 24-mile marathons. “Running allows me to spend a lot of time outside and clear my head,” he says.

    In 2022, Gourdet fulfilled his lifelong dream of opening his own restaurant. Kann, which serves Haitian cuisine, won a James Beard award in 2023. Gourdet also runs a bar underneath Kann called sousòl, which offers a wide variety of non-alcoholic drinks in addition to traditional wine and spirits.

    The Meals (and Snacks) Gourdet Ate Before Race Day

    The day before the race, Gourdet prioritized rest and filled up on nutrient-dense foods. Outside spoke with Gourdet to get a glimpse of his meal plan.

    Quick-Fueling Fruits for Breakfast

    “I wasn’t craving a lot of protein the day before the race, and I just wanted to make sure that I had enough fiber consumption prior, so I didn’t get all backed up,” says Gourdet. Fiber kickstarts muscle contractions in the gut, which helps food move smoothly through the digestive tract.

    He opted for ripe peaches and sweet berries to prevent any pre-race constipation. On average, a peach contains a little over two grams of fiber, while a cup of mixed berries has nearly six. He packed a few more to snack on during breaks between relay legs.

    Fruits are great because they’re full of complex carbohydrates, too, says Rhyan Geiger, a registered dietician and founder of Phoenix Vegan Dietitian. “They break down slower, so you can use that as fuel for your run.”

    Although coffee is a morning staple for most, Gregory opted to skip it. Because the Hood to Coast race can take up to three days, the runners must find moments to snooze between legs in a sleeping bag on designated grounds or in their team’s van. “I avoided caffeine because I wanted to sleep as much as possible before and during the race,” he said.

    Gregory Gourdet in front of his team’s van. He wraps his sleeping bag around him to stay warm. (Photo: Finn Peterson)

    A Sunflower Butter and Jelly Sandwich for Lunch

    Gourdet stays booked and busy. Between running service at Kann, developing drink menus at sousòl, writing cookbooks, and most recently starting a Haitian chocolate bar brand, the opportunity to sit down and enjoy a gourmet lunch, especially the day before a race, is rare.

    So, he kept it simple: He lathered a few pieces of gluten-free seven-grain bread (untoasted) with sunflower butter and strawberry jelly.

    Not only is this sandwich a protein powerhouse—two tablespoons of sunflower butter contains over seven grams of protein—but it’s also stacked with carbs, making it quite energizing. “Carbs break down into glucose, which is what we use for fuel,” says Geiger. “We can store it in our body as glycogen.”

    Glycogen gets stored in your liver and muscles when you eat carbs; your body then uses this energy to power a workout. That feeling you get when you hit a wall and suddenly don’t have the strength to continue may be caused by not eating enough carbs, Geiger says.

    Hydrating, Protein-Packed, and Salty Snacks

    Gourdet didn’t shy away from snacking between meals. He savored bites of watermelon, creamy hummus, and salty potato chips.

    “Eating watermelon can support hydration needs,” says Geiger. Runners can lose upwards of 1.5 quarts of water per hour, so saturating the body with liquids in advance helps.

    Since sweating leads to a loss in sodium, says Geiger, salted chips can replenish lost nutrients because salt is made up of the electrolytes, sodium, and chloride, which help to usher nutrients to your cells and balance the water content in your body.

    A batch of hummus made of legumes like chickpeas or black beans can help you meet your recovery needs, too, says Geiger. A half cup of hummus contains about eight grams of protein. If you run long distances, protein helps with repairing parts of your body, she says.

    Hearty Curry for Dinner

    For dinner, Gourdet decides to play it safe and chooses a meal he knows won’t mess with his digestion. He opts for a rich, creamy chicken curry dish garnished with veggies and ginger, plus a side of buttery coconut rice from his favorite local Burmese restaurant, Top Burmese.

    Not only does this meal pack in all the macros needed to power through a race, but its warm, savory heartiness makes it feel like a comfort food. “I’m not afraid of spice; I love food filled with flavor, and my body can handle it really, really well,” he says.

    Not everyone can handle lots of spice, though. “You can take ten marathon runners doing the same race, and their meals will look vastly different,” Geiger says. It’s important to listen to your body and lean on the foods that work for you, she emphasizes. You might realize mid-stride that too much spice doesn’t agree with you.

    “The biggest thing I would say to athletes is don’t try something new before race day,” says Kristen Konkol, an associate teaching professor of exercise science at Syracuse University. You may experience digestive discomfort like stomachaches or sudden urges to use the bathroom if you experiment with foods that you’ve never eaten while training, she says.

    Running Has a Special Place in Gourdet’s Life

    “I loved [the relay] because historically staying up all night for me was never a healthy experience, but it was incredible to see thousands of folks running 24 hours a day for two days,” says Gourdet. During the race, he found that this relay demanded a high level of “mental organization,” which he thoroughly enjoyed.

    Runners gathered for a photo after a relay marathon
    Gregory Gourdet in a celebratory photo at Hood to Coast’s finish line. (Photo: Finn Peterson)

    “Running takes a lot of dedication,” says Gourdet. “You’re constantly checking in with yourself. Am I hungry? Am I thirsty? Does my back hurt? It offers a time to be there within your body, pushing yourself. And that feeling is extremely powerful.”

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  • Birthday Cake, PB&J, and Spam Musubi: How Outside Editors Fuel Their Ultras

    Birthday Cake, PB&J, and Spam Musubi: How Outside Editors Fuel Their Ultras

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    The Ultra-Trail du Mont-Blanc (UTMB) World Series Finals kick off on August 26 and run through September 1. The annual finale is made up of three races: the Ultra Trail du Mont Blanc Orsières-Champex-Chamonix (50K), the Ultra Trail du Mont Blanc Courmayeur-Champex-Chamonix (100K), and the classic UTMB (100M), across France, Italy, and Switzerland.

    Sure, crowds come for the world-class athletes and spectacular views of the Alps, but, some might argue, another big draw is the food—and even the race participants get a taste on the course. Much of the fuel at aid stations are sourced from nearby communities, who bring their best. Think: locally made croissants, bread, cheese, and prosciutto.

    But for those of us who haven’t had the pleasure of running by tents filled with freshly baked French baguettes on our long runs, here’s the weird, the specific, and the sometimes gross on how we fuel our adventures.

    The Food Outside Editors Eat for Ultramarathons

    Birthday Cake

    On a 13-hour, nearly 10,000-vertical foot ridge scramble/romp through the high peaks in New Mexico a few years ago, I fueled with the food of the gods: birthday cake in a bag. I had somehow scammed my way into having three cakes at my birthday dinner a few nights prior and figured the calorie-to-weight ratio of buttercream frosting couldn’t be far off from Gu. So I cut a generous piece of birthday cake, put it in a Ziploc, and stashed it in my pack. By the time I went to eat it, it had lost all structure and I could easily squeeze it directly into my mouth from a hole I cut in the bottom corner of the bag.

    —Abigail Barronian, senior editor, Outside

    Raisin Scones

    The last time I ran 100 miles, it was a self-supported multi-day journey through the English countryside. The bad news: no aid stations. The good news: pubs and cafes at far greater frequency. I was able to refill my vest with raisin scones and coffee every ten miles. By itself, a scone is pretty dry. But combined with a mouthful of coffee (or even water), it becomes an easy-to-digest, carby snack that’s just the right amount of sweet. Plus, it’s perfectly sized to fit in a chest pocket.

    —Corey Buhay, interim managing editor, Backpacker

    Real Food

    I have been blessed with a rock-solid stomach and have never had gastrointestinal issues during any run or race. That gives me the freedom to consume just about anything, but I notably veer away from energy gels and opt for real food—either the breakfast burritos or ramen noodles available at aid stations or peanut butter tortilla wraps (sometimes with Nutella) and Pay Day candy bars (because they don’t melt and have a good blend of calories, carbs, fat and protein). I have also been known to drink pickle juice straight from the jar for the sodium content. I love the taste!

    —Brian Metzler, editor-in-chief, RUN

    Trader Joe’s Many Things Snack Mix

    I’m all about having a variety of guilty pleasure snacks on hand during an ultra! My favorite is a specific mix from Trader Joe’s called Many Things Snack Mix, with honey-roasted peanuts, sweet and spicy Chex-like cereal squares, pretzel sticks, and bread chips. It’s basically Chex mix. I put it in a Ziploc bag and relish being able to eat it without guilt during my run (because when I eat it at home, it’s never really fulfilling any kind of nutritional need and I always eat too much of it!).

    I’ll also pack a Ziploc bag with gummy bears, and then another one with half of a peanut butter and jelly sandwich. Peanuts and peanut butter go down easy for me while also providing a bit of a “stick to your ribs” satiety, while the gummy bears have a fun texture and come with a sugar rush. A PB&J sandwich kind of combines both sides of that, and then the Chex mix—as long as it has some spicy pieces—wakes up my taste buds.

    —Svati Narula, contributing editor, Outside

    PB&J

    My go-to is a good old-fashioned peanut butter and jelly sandwich. It’s simple, reliable, easy on my belly (maybe I’m just used to it), and gives me the perfect balance of carbs and protein—plus, all the nostalgia of my childhood days. I love it so much.

    —Mary Mckeon, director of audience development, Outside Inc.

    Spam Musubi

    My go-to rolls are the perfect combination of salty and sweet and are packed with carbs and protein. Plus, as a runner who’s prone to an upset stomach after the ten-mile point, they’re bland enough that they tend to stay put when other snacks come right back up. Best of all: Spam musubi’s a hand-held roll that travels well and is just as tasty at room temperature after a couple of hours in my pack.

    —Abigail Wise, contributing editor, Outside

    Good Vibes

    I prefer to subsist on basically nothing but good vibes and enthusiasm for about three or four hours before inevitably crashing and burning due to a lack of fueling.

    —Matt Skenazy, features editor, Outside

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  • Should I Be Drinking More Electrolytes in This Heat?

    Should I Be Drinking More Electrolytes in This Heat?

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    As I jogged up an arroyo at high-noon on a local trail near my home in Santa Fe, New Mexico, I felt the sun beating down on my head and shoulders. I glanced at my phone’s weather app, which informed me that it was 78 degrees Fahrenheit, but the “real feel” was 87 degrees. My shirt was drenched in sweat and my fingers had started to swell. I reached for the last sip of water from my running vest as I hit mile three.

    In my late-twenties and early-thirties, I ran ultramarathons, and sports drinks filled with electrolytes were part of my training kit. Powders to dump into my water sat alongside my collection of GUs and energy bars. But I haven’t run an ultra in years, and my electrolytes stash has dwindled along with my average weekly mileage. These days, when I head out for a run, I grab my phone, a hat, and maybe a water bottle, depending on how long I’m planning to be out.

    I squeezed the last drops from my water bottle and checked the map. Just one mile to go. As my shoes pounded the sandy trail, I began to wonder if I was hydrated enough for my quick lunch run. I’d definitely underestimated how hot 78 degrees would feel. Should I be supplementing my water with electrolytes while exercising in the Southwest’s summer heat?

    The answer, it turns out, is slightly complicated.

    Do I Need More Electrolytes When I Exercise in Hot Temperatures?

    Electrolytes are essential minerals, like sodium, potassium, and magnesium, that give off an electrical charge. They’re key for helping cells in your nervous system, heart, and muscles function normally, and they play a role in regulating the amount of fluids in your body.

    But not everyone needs extra electrolytes just because of high temperatures, says Hayden Hess, an assistant professor at the University of Buffalo’s Center for Research and Education in Special Environments.

    Whether or not you need additional electrolytes depends on how much you’re sweating and your sweat sodium concentration. The short answer, says Hess, is that the intensity of your sport, activity, or workout—and your environment—are the two most important factors in determining whether you need to down extra electrolytes. “Higher intensity physical exercise and a hotter or humid environment will require more fluid and potentially electrolyte replacement,” he says.

    Can I Get Enough Electrolytes from Natural Foods, or Should I Use Drinks or Supplements?

    The average electrolyte replacement supplement ranges from 150 to 1,000 milligrams of sodium, which, Hess says, is usually sufficient when paired with 16 ounces of water. But still, he points out, the average person probably doesn’t need it. “Most people in the U.S. exceed the sodium recommendations of 3,500 milligrams per day,” he says.

    Our tendency to eat too much sodium is primarily due to the high salt content of packaged foods. Because most people are already getting enough salt, and sometimes too much, there’s usually no need to add more through special drinks and supplements. The exceptions, says Hess, are when someone is working out for a long time—think longer than two hours—and doing so in an especially hot or humid place. Or they might be what Hess calls a salty sweater—someone with a high concentration of sodium in their sweat. You might qualify as a salty sweater if your sweat burns your eyes or tastes very salty, or if you have salt on your skin and clothes after your sweat dries.

    For either of these exceptions, working a regular electrolyte drink or supplement into your exercise hydration probably makes sense. If you’re looking for more exact information about your own sweat and electrolyte loss during workouts, Hess suggests using an online calculator that gives runners and cyclists an estimate of their sweat rate and sweat volume.

    When I plugged in the data for my recent four-mile desert trail run, the calculator told me that I was most likely dehydrated if no fluid was consumed during my workout. But because I was running for less than two hours, I knew it was OK that I’d left my Propel powder at home.

    The author at a 2018 ultra in Wyoming (Photo: Abigail Wise)

    Abigail Wise used to run ultras, but now aims most of her mileage at exercising her four good dogs or pushing a stroller on shorter trails near her home in Santa Fe, New Mexico. 

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  • Are SunChips Actually Healthy? A Recovering Junk-Food Enthusiast Investigates.

    Are SunChips Actually Healthy? A Recovering Junk-Food Enthusiast Investigates.

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    In my twenties, chips, gummy bears, and the cheesiest burritos I could make once fueled all of my runs, climbs, and camping trips. Now well into my mid-thirties and trying to set a better example for my growing toddler, I’ve spent the last two years rewriting my usual travel menu. I’ve largely replaced Skittles with real fruit and beer with La Croix. Flaming Hot Cheetos no longer claim permanent residency in my glove box. These days, as I stock up on snacks at the grocery store, my cart overflows with berries and carrot sticks.

    But I can’t seem to kick my chip habit. After all, what’s a camping trip without a good bag of chips? On a recent snack run, I scanned the rows of Lays and Doritos, and quickly walked by the impostors—cauliflower crackers and freeze-dried broccoli don’t count—until my eyes fell on the row of SunChips.

    Nostalgia washed over me as I reached for a red bag of the Garden Salsa flavor. Growing up in the nineties, SunChips were the snack. I distinctly remember opening my childhood best friend’s pantry with envy and grabbing the always-present bag of French Onion SunChips.

    SunChips’ Appeal to Health-Conscious Outdoorsy Types

    In retrospect, I’m not sure I totally understand the hype. Sure, they’re totally delicious—mouthwateringly salty, with a slightly sweet aftertaste. Each flavor brings something a little different, from the gentle bite of Garden Salsa to Ranch that bursts with tang. And there’s something about the way they crunch: hearty, like you’re biting into a snack of substance. But there are a lot of other good chips out there. SunChip’s secret to success was, of course, that millennials like me grew up assuming they were better for you than regular chips.

    During its 1991 debut, SunChips leaned into the healthy branding: “multigrain snacks” appeared in big letters on the bag, next to a bright sun and a stalk of wheat. A few years later, the company added “30% less fat than regular potato chips,” pandering to nineties diet culture. Today, SunChips’ packaging still screams, in huge font, “100% Whole Grain.”

    Back then, with flavors like Harvest Cheddar and Garden Salsa, who were we to argue? In the early days, SunChips weren’t only highlighting ingredients and fat percentages; they were specifically targeting outdoorsy types. One ad from the nineties pans over a desert scene as a couple munches on SunChips on top of a camping trailer, enjoying the sunset.

    SunChips’ intentional alignment with the outdoorsy, sporty crowd created an aura of health around the snack, so—regardless of whether the claims were totally true—the brand leaned in more. There were puns about sunblock and sunscreen in many of its commercials. Then, in 2008, SunChips appeared on shelves in what the brand claimed was the world’s first compostable bag.

    But planet-friendly packaging and camping commercials don’t equate to health food. Consumers actually pushed back against the “too-noisy” SunChips bags, and the brand quietly returned to its less eco-friendly, but quieter bags two years after that particular marketing push fell flat.

    Are SunChips Healthy?

    Health has been front and center in SunChips’ marketing campaigns over the last 33 years, and they at least had me convinced for a few decades that the chips were a healthier option than other brands. But lately, as I overhauled my family’s summertime shopping list, I started to wonder whether I’d been duped.

    The answer, according to registered dietitian nutritionist Lauren Manaker, is complicated. SunChips really are made with whole grains, which are key for sufficient intake of fiber and nutrients, like B vitamins, iron, and magnesium. Neglecting whole grains in your diet could increase the risk of chronic illnesses, including heart disease, type 2 diabetes, and some forms of cancer, due to missing out on the protective antioxidants and anti-inflammatory properties found in these foods.

    That said, SunChips still have salt and fat—110 milligrams and 6 grams per serving of the original flavor, respectively. Sodium and fat are key parts of a healthy diet, but Manaker says you should eat them in moderation.

    “Ideally, people are getting their whole-grain fix from ancient grains, whole-grain bread, and other similar foods that do not contain large quantities of added salt and fat,” she says. “But since most Americans are missing the mark, these can be a healthier choice than a deep-fried potato chip.”

    Nutritional values for each snack

    When I compared the nutritional facts of SunChips’ Garden Salsa (my personal favorite) with Kettle’s Air-Fried Himalayan Salt chips and my guilty pleasure, Flaming Hot Cheetos, I was surprised to see that Kettle was the overall healthiest. Cheetos carried 11 grams of fat, compared to SunChips’ and Kettles’ 6 grams, and both SunChips and Cheetos had some saturated fat—at 0.5 grams and 1.5 grams, respectively—compared to Kettle’s zero. Kettle has a whopping 370 milligrams of potassium and 2 grams of protein; the others have neither. When it comes to sodium, Cheetos come with 210 milligrams per serving, SunChips have 140 milligrams, and Kettle chips have 135 milligrams. And finally, for all of its marketing around whole grains, SunChips has 2 grams of fiber, which is a bit more than Kettle’s 1 gram and Cheetos’ less than a gram.

    Numbers aside, for me—someone who strives to make fresh produce and simple whole grains the main part of my diet—I don’t see any harm in grabbing a bag of SunChips on my next trip to the store. I’m also trying to unlearn the “good-food, bad-food” language that most millennials grew up with. I want my two-year-old to eat food because he’s hungry and it makes him feel good, instead of slapping labels on his meals and snacks. So if the two of us want to munch on some chips of the Garden Salsa variety from the comfort of our camp chairs, that’s exactly what we’re going to do on our next trip.

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