Seattle Sutton’s Healthy Eating Weblog

   My husband, Kelly, is fully supportive of his family’s involvement in Seattle Sutton’s Healthy Eating.  Sometimes, though, when he witnesses the stress of keeping a business healthy so that it may keep its customers healthy, Kelly brings up the question of retirement.

   I never say never, but I always say not yet.  Maybe at age 90.  Kelly should plan my retirement party with that number in mind.  I thoroughly enjoy my work and, even better, experience a deep sense of satisfaction when I hear success stories. 

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   Joyce from Chicago: “I have lost 50 pounds and I am thrilled.  I had been on three different medications for my blood pressure and now am completely off two of them, and able to cut the third dosage in half.  This is the best program.  I don’t cook at all and I get fresh food every week.  Oh, and the best thing, all my ‘fat’ clothes are gone.”

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  Steve from Schaumburg: “The plan is easy to follow.  It is so convenient for me.  The meals provide a variety.  Not to mention the health benefits.  I am on the 2,000 calorie plan, and for about the last ten months, I have lost 210 pounds.  I started at 460 pounds.  My health has improved, everything from sugar levels, cholesterol, blood pressure, energy level, and total fitness.  It just may have saved my life.  Thanks.”

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   Our distributors in Lake Geneva and Glendale, Bob and Randi, report more good news.  One of their customers has lost over 80 pounds.  When his teenage daughter came to pick up his meals, she told Bob and Randi, “Thanks for giving my family our father back!  He is acting like he did years ago—happier, playful, and healthier.” 

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   A blind couple in California received our meals by home delivery.  They praise the convenience, especially because stove-cooking can be hazardous for them.

  They enjoy our meals hot and cold. Some of their cold preferences are new to me.  For instance, they think our manicotti and green beans are “great” cold. 

   James told us that they have peace of mind because they know we will never serve them raw meat.

   My daughter, Paula, called them after their first order, and walked them through every item on the week’s menu.  Of course, we now supply Braille menus, so everything is easier.

   Paula told me she is “amazed at the great sense of humor and positive outlook” of this couple, in spite of their life-long challenges.  How can we who are “sighted” even imagine their courage and persistence?

   Consider me—and everyone associated with Seattle Sutton’s Healthy Eating—inspired.

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   One of our customers, Colleen, commented that she really liked our meals, but wished we didn’t serve fish.

   Thanks, Colleen, for the kind words.  As for the fish, we offer two servings per week, which is exactly what nutritional experts recommend.  Our fish is mild, delicious, and very healthful.  Give it a try.  You might be surprised. 

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   Salute to our Minnesota franchise owner, Stephanie.  From her cache of wisdom accumulated through practical experience of building and maintaining a kitchen, Stephanie is helping our new Arizona franchise do things the right way.

   The challenge, of course, is to replicate exactly the meals we make at headquarters.  No one has done it better than Stephanie.

   She is assisting Arizona through the goodness of her heart and her belief in our mission of helping people eat healthily.  Thank you, Stephanie.

   Hello again!  Since 1985, when we began Seattle Sutton’s Healthy Eating, I’ve seen so many gimmick diets come and go.  Powder food and low carb are two that quickly come to mind.

   Undoubtedly, my chief concern was, is, and will be how to inform people that our plan is different.  We help people lose weight, true.  But we do it the natural way because the fundamental of our approach is healthy eating.  That’s not a gimmick.

   Separating ourselves from the deluge of quackery is essential if we’re going to fulfill our mission of helping people learn to eat healthily.

   That’s why I make so many speeches to adults and children.  I especially love the intent focus on the faces of girls and boys when I explain the merits of reading labels and avoiding harmful foods.  

   If you see someone that healthy eating would benefit, please feel free to point them to my blog or share your experiences.  Maybe, together we can help.

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   A reader wrote:  “Will your black bean and seafood jambalaya have shrimp in it?  I am VERY allergic to shrimp!  (Which I didn’t know.  A reaction to some shrimp cocktail once led to my first ride in an ambulance—which would have been exciting if I hadn’t been so scared.)

   Be totally assured!  None of our meals have any shellfish of any kind.

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   I’m keeping a close eye on a new Home Delivery customer.  She lives in Texas and weighs more than 500 pounds.  After calling us twice for information and talking with my daughter Paula, she finally called a third time and ordered!  To protect her privacy, I’m not going to reveal her name.

   Obviously, she is  morbidly obese.  And knows it.  Cannot leave her house.

   She’s tried many diets. To speak plainly, her excess pounds are destroying her body.  In basic terms, if she doesn’t lose weight, she will not live much longer.

   Can she stick to our meal plan?  If so, I like her chances. Keep a good thought for her and I’ll keep you posted.

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   Eileen Spevak, one of my favorite distributors, passed along this note she received from a customer, Christine:

   “I started with Seattle Sutton’s Healthy Eating a week ago and I am seeing results already.  I pick up at the Plainfield, Illinois, location.

   “I already love not having to think about what I should eat.  I love not having to shop for good foods or cook them.  And, since I work in downtown Chicago, I believe I am actually saving money since I bring my Seattle Sutton’s Healthy Eating meals to work instead of running out for something for lunch and sometimes for dinner too if I work late.

   “Thanks for making all this available.”

   Mother’s Day!  To my wonderful mother, who has passed on, I send my love and gratitude.  To my five children and fourteen grandchildren, I give the same. 

   My children all help me with Seattle Sutton’s Healthy Eating.  Many of my grandchildren also make contributions and I’m hopefully that more of them—by their own choice—will someday continue our mission.

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   Here’s a terrific idea.   For Mother’s Day, why not give your mother a week of healthy eating?  Instead of taking her to a restaurant for one meal, gift her a week of Seattle Sutton’s Healthy Eating.

   Thoughtful, yes.  And good for your mother.

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   My husband Kelly and I are both on our meal plan.  He’s very active at 78.  Lots of golf, poker, and helping me.  He’s very good to his wife and former head nurse. 

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   Amy Moore, our distributor in Merrillville, Indiana, was a customer before becoming our first Indiana distributor ten years ago.  This past weekend, in Indianapolis, she ran her first half-marathon!  Thirteen and one-eighth miles!  Amy is signed up for the 2008 Chicago Marathon.  Keep us posted, Amy.

   Her husband, Scott, has lost 75 pounds on SSHE (so far).  Maybe you heard him vouching for our meals on WGN.

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   One of my favorite breakfasts is on next week’s menu.  Cinnamon raisin oatmeal (yum!) served with a whole wheat English muffin and an appetizing fruit spread.  

   I absolutely love oatmeal.  So healthy!  In the course of our 105-meal rotation, we serve several different kinds of oatmeal.   It’s a great dish to start the day.

   Is breakfast the most important meal?  I look at it like this: with people working different shifts and sometimes having their main sleep in the daytime, how can any one meal be the most important?

   To eat healthy, we have to consume ingredients our body needs.  And we have to follow a basic, foundational rule.  Eat when you’re hungry.

   Most of us are conditioned to be hungry at mealtime.  Why?  Custom and habit.  Social patterns.

   But to nourish our bodies, we don’t have to eat at any specific times.  Some people like three meals a day, some like to eat more frequently. 

   Goodness, you can hoard our meals until midnight if you like.  Or eat half your breakfast early in the morning and the other half at ten o’clock.   Heed your body.

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   Happy Mother’s Day.

   In the merry, merry month of May!  When you were in school, did you ever dance around the Maypole?  I wonder if many school teachers still have their classes carry out our old spring-greeting ritual?

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   Michael Sobota, I read your comments with great interest.  I appreciate your praise of our upcoming shift to corn-based containers.  We’re still working out the details.  Keep in touch!

   As for your food preparation question…from now on, our sweet potatoes will be baked to a higher temperature.  Thanks for addressing it!  I agree!

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   My daughter, Paula, told me the story of Clifford—no last name to protect his privacy—who many years ago was involved in a motorcycle accident and suffered a brain stem injury. 

   Initially, Clifford was not expected to live or even wake-up from his coma.  He’s tough, though, with a strong will. Confined to a wheelchair, he never stopped believing he could experience a full life.

   Since Clifford doesn’t live in a part of the United States served by a Seattle Sutton’s Healthy Eating franchisee/distributor, he orders his meals through our Home Delivery Program.

  When he first became a client, Clifford was solely reliant on the wheelchair.  Now—thanks to his tenacity and positive state of mind—he walks.  Despite the remarkably courageous progress he has made, it is still very difficult for him to shop and cook.  He likes our food, it’s healthy, we deliver, and so the fit is perfect.

   One scheduled delivery day, Clifford called Paula to report that his meals had not arrived at the usual time.  Our tracking system indicated otherwise.  What to do?

   Because we use DHL for Home Delivery, Paula was able to actually view the signature of the person who had received the meals.   With the name in hand, she called apartment complexes near Clifford’s home.

   Sure enough, she found the woman with the meals, and gave the information to Clifford, explaining that DHL would correct the mistake.  But no! 

   Excited to have the 4-1-1, he wanted his meals now!  So he wheeled himself to the location given by Paula and picked up his package!

   Clifford told Paula he loves Seattle Sutton’s Healthy Eating.  Though it’s not always easily affordable for him (those nasty fuel charges), he finds ways to make it work, because convenience and opportunity to eat healthily makes it worthwhile it to him.

   He also loves the fact that he can take a week off here and there, if necessary.  “I always return in a week or two,” he said.

   Clifford, I salute you, Paula salutes you, my family salutes you, our entire company salutes you.   Thanks for being on our meals.

   When I was a young girl—in many ways it seems like yesterday—mental time has a flow of its own—the day came for me to leave my beloved North Dakota farm village home. 

   College!  Wonderful!  Forty miles away!  Too far!

   My jovial, intelligent, loving father weighed 385 pounds, had developed Type Two diabetes, and was inexorably headed toward cardiac problems.  He wanted to lose weight. Wasn’t happening.

   Worried, I studied nutrition, and sent my parents many menu plans.  The meals I recommended were seldom prepared and my father did not lose weight.

   Oh, how I wished my Mother and Father could find someone to do the work for them, so they could be encouraged by results.  My father died too soon.

   I tell you this so you’ll understand the connection between my heart and Seattle Sutton’s Healthy Eating.

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   New menu items in the near future: 

       Black Bean and Seafood Jambalaya.

       New Cabbage Spring Roll.

       Vegetable Rigatoni served with dried fruit.

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   Each of our meals is chosen after a thoroughly detailed nutritional analysis.  Every item serves a valid purpose nutritionally and contributes to an overall, carefully planned menu. 

   Parameters:  To name a few, very low cholesterol, sodium restriction, low fat, no hydrogenated oil, zero trans-fat, no food dyes, no artificial sweeteners, no MSG, no high fructose corn syrup,

   A few sincere and articulate customers now and again ask us to eliminate items or provide substitutes.  We will not, as this would throw off the analysis and the calories, and not produce a successful result for the customer.

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   Please understand how warmly we welcome your comments about specific meals.  My daughters and I—in fact, our whole family—discuss each of your suggestions and judgments, even if they’re not posted.  Tammy Blacklaw, responsible for analyzing our meals and finding the precisely accurate ingredients, and Brian Emerson, head of production, and Laura Farjood, dietician, often join us.

   Sometimes we agree that a change is necessary.  When that happens, we find a way.  Don’t think we’re not listening.

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   I so admire Allan Feldt, one of our finest distributors.  Many people have commented on the excellent way he runs his operation.  So perfectly, in fact, that Allan has nine customers who have been with him more the ten years!

   One of them has ordered from Allan for 546 weeks—non-stop (not including our Christmas break). 

   Well done, Allan.  

   Hello to all!   Welcome to Spring!   Late this year, but beautiful.   I love the invigoration of soothing weather.  Not as much as I love healthy eating, but close, close, close.

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   I’d like to recommend a healthy eating book written in 1858.  The author is Mary Peabody, from a famous New England family.  Mary’s book is titled, “Christianity in the Kitchen.” 

   Though written in 1858, it’s still relevant.  She connects good nutrition with good morals.

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   Distributors have meal showings from 3 p.m. to 7 p.m. on Monday and Thursday afternoons.  You can find one nearest you on our website.  If you haven’t seen our meals, check out the portion sizes and packaging.

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   Speaking of packaging, we’ve received several “green” suggestions that we should replace our plastic containers with cardboard.  Well, we think it’s very important to recycle.

   All our meal containers can be recycled.  Please notice the triangle on the bottom of each container.  Cardboard would just mean more trees would be cut down.  But plastic is petroleum.  And that’s a problem.  So what’s our solution?

   Packaging made from corn!  That’s right!  One hundred percent bio-degradable.  Starts this summer!

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   Eating the containers, however, is not part of our calorie-controlled program.

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   Remember, you’re not cooking our meals, you’re warming them.  So simply heat them to your liking.

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   We’ve also received many comments asking us to change one item or another, because of a personal preference.  More meat, less meat, chunks of meat, ground meat.  You can see how hard it is to be totally accommodating to the diversity of tastes.  We believe that healthy eating, first-tier food quality, and variety are the answers, and we structure our meal plan accordingly.        

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   According to the American Heart Association, we need 14 grams of fiber for every 1,000 calories we consume.  Our 1,200 cal plan supplies 17 grams per day (on average) and our 2,000 cal plan averages 26.  We are pretty close!  And our fiber grams will increase in the very near future when we complete our switch to whole-grain rice, breads, buns, muffins, and cookies. 

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   To Leslie and Amy, thanks for your convincing comments.   The polenta is off the menu and the cabbage roll has been changed.   Congratulations on your weight loss, Amy.  Glad you liked the cookie.

   Thanks for the many affirmations.  We’re very glad to be helpful.  A few have written asking that we change our basic approach.  It’s heartbreaking to turn anyone down, but we simply can’t accommodate “convenience” changes.   Perhaps’ today’s answers to your continuing questions and comments will explain.

Why not allow customers to select their meals from a menu?

   My mission is to improve people’s eating habits.  We can’t achieve this if we ask “what do you like and what don’t you like.”  People look to us to provide balanced, healthy, calorie-controlled meals.

   Isn’t it now common knowledge that parents should serve their kids what they should eat?  It isn’t good to ask them which fast food place they’d like this morning, this afternoon, this evening.  Parents need to go back to serving their children healthy food they should eat.

Are Seattle Sutton’s meals okay for people who have gout?

    Gout is a form of arthritis.  Those afflicted suffer sudden, severe bouts of pain.  The key is to reduce uric acid levels in the blood.

    Our balanced, sensible meal program provides a healthy weight loss plan for those with gout.  Fasting, or severe dieting, on the other hand, raises uric acid levels and causes gout to worsen.  Healthy weight loss, which is us, is often indicated as a treatment for gout.

   Eating our meals is a positive.  We do not provide high purine foods such as organ meats, anchovies, herring, and mackerel—all of which should be avoided by those on a gout diet.

   Animal protein in a recommended gout diet is often limited to no more than five to six ounces of lean meat, poultry, or fish a day.  Our plan does not contain red meat, and servings of poultry and fish are limited to three to four ounce portions.

“I’m tired of eating the same meals.”

   Ten times a year the same meal?  That’s too many? 

   We have 105 different meals served in a five week rotation—carefully analyzed and balanced—which means our customers eat the same meal only ten times a year.  Most people tell us they don’t have this low of a frequency when they’re on their own. 

   Many people state they will be on our meals the rest of their life.  We’ve received testimonials from people on our plan for more than ten years.  

Why are the breakfasts so skimpy?

   They really aren’t  You may not be “full,” and you might be a little hungry.  Being hungry is good for weight loss.   Remember, you have a choice between a 1,200 and 2,000 calorie-per-day plan.  Obviously the 2,000 calorie is almost twice as much of the same food.

   Anyway, you may eat your meals whenever you want.  What matters is total calories per day.  If you wake up hungry, eat breakfast and part of your lunch. 

 Cannot stand tuna fish or other seafood.  Why not get rid of it?

   Most of our clients enjoy our seafood.  People have different tastes.  However, medical science teaches us that people should eat fish twice a week.

   Some people believe they don’t like fish, but when they taste the high quality of ours, they change their mind.

 Cannot stand nuts!  Why not get rid of nuts?

   Nuts are an excellent source of protein with literally no cholesterol.  They assist in the building of a well-balanced meal program.

   Many nuts contain Omega-3, which has been known to fight heart disease.

How does one stop eating too much?

   Portion control.  We do it for you.  That’s why almost everyone is satisfied while following our plan.  They’re happy because they can trust our calorie control. 

   I also recommend diversional activities.  Be creative.

   If you feel you have a compulsive eating disorder, then you should seek professional assistance. 

 Too many plums.

    You think?  I don’t agree.  Perhaps one plum is too many for you.  Well, personal taste is important.  We serve a variety of fresh fruits, including strawberries, pineapple, cantaloupe, apples, oranges, kiwi, grapes, honeydew, and—of course—plums.

    BTW, our fruit juices are one hundred percent fruit juice.  No added sugar.  No added high fructose corn syrup.  Very healthy choice.  

   Wow!  What a great response from you all!  Thanks!  NutriSystem must be nervous in the (dis) service!  So here are some more of your questions I wanted to answer.  I think we’ll be doing this next week too.

    Why not a five-day plan?  Why not dinners only?

   Because I want you to have results.  My first mission is to improve people’s eating habits.  I know very well someone can undo our good results by skipping weekends or not eating all our meals. 

   Sure, maybe I could sell more meals if I offered limited plans, but I know the results would be below our standard.  Therefore, we apply our principles.

    If losing weight is your sole objective, you should follow the program until you reach your desired weight.  Then you have options.  For example, at that time, you could purchase a week’s meals in cooperation with a friend or family member, and divide them.  This is a good way to maintain your weight. 

    If you notice a weight gain, go right back on our program.

    Why not more meat?

   Because a high protein diet is not a healthy diet.  Fat in the meat is where cholesterol comes from.  Do you think that extra protein goes to build bigger muscles?  This is a false belief.  Using your muscles builds your muscles. 

   We have built a balanced system.  Some of the essential protein we provide comes from nuts and beans.

 Why not a vegetarian menu?

    Some of our meals have fish and meat, because we believe that’s healthy.  However, if someone is a vegetarian, I would suggest they be creative with our non-vegetarian offerings. 

    One of my favorite vegetarians eats our meals and, when necessary, substitutes soy products (or tofu) for our meat and fish.  (For example, a soy-burger for our chicken breast.)

    Most of our meals are vegetarian, in fact.  We do not serve beef, lamb, pork, or veal.  We do use turkey, fish, and chicken sometimes.  It is easy for vegetarians to flourish on our program and maintain their dietary preference by making substitutions. 

    Because we cook in very large quantities, it would be difficult to customize certain meals for smaller groups without increasing the overall cost.  We try to keep the pricing as low as we possibly can, without skimping on quality in any way.  This is our approach to helping as many people as possible.

 Why not ditch the dinners featuring chop suey and cabbage roll?

    We received complaints so we’ve improved the chop suey.  Judge for yourself.   And also, the next time we serve the cabbage roll, you’ll notice a big change. 

   Thank you for your comments.  We are glad to take your advice.  I believe you will enjoy our new meals.   Keep us posted!

   Hi!  Thanks for your many comments and questions.  It’s so important to me that people understand Seattle Sutton’s Healthy Eating program.  In my heart, I believe that when someone gets to know us, they get to love us.  It’s been proven many times.  Sometimes I forget we can only say so much in commercials.  And it costs so much money to advertise! 

   Hopefully, my blog (I like the sound of that, it seems so up-to-date) can be of assistance.  Many of your comments have been posted for all to read.  Some raised issues I wanted to answer personally.  Here goes:

Question: How does Seattle Sutton’s Healthy Eating compare to NutriSystem?   

   Well, I’m not going to comment on that company except to say that recently I saw one of their print ads with pictures of their meals featuring fresh fruits and vegetables.  So I called the number.  The person answering said that the items pictured were not included.  They had been placed in the ad because “people have that stuff around.”

 Question: Why so much pasta? Why so much bread?

    Most of our pasta and breads are made with whole grain, which is an essential nutrient containing fiber needed in a balanced, healthy diet.

    Some people still have a fantasy that a low carbohydrate diet is healthy.  Wrong! They think they need protein to generate energy.  Wrong!  People get energy from carbs. 

   From the beginning, our meals have been, still are, and always will be well balanced.   As I predicted, the fad diet based on high protein and low carbohydrates came crashing down, the fate of all gimmick diets.

   Once I was on a panel at a meeting of one thousand women.  A question came from the floor, “Are you ever going to offer a low-carb diet?” 

   My answer: “No, because if I did, I’d have to change our name from Seattle Sutton’s Healthy Eating to Seattle Sutton’s Unhealthy Eating.”

 Question: Why so much pepper?

    We use a moderate amount of  pepper.  Our meals are sodium restricted, but we seek alternative sources of flavor.  People should learn to use seasonings other than salt.   Otherwise, meals can easily become too bland.  On our program, you can add non-sodium seasonings to your taste.

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    So many questions.  More answers later this week (and probably next week as well, judging from the pending comments).

     I’ll close with a quote from Ralph Waldo Emerson.  Hope you like it as much as I do.

     “The value of skepticism is in its resistance to premature conclusions.  The proper ground of the skeptic is that of consideration…not of unbelief…nor universal doubting.”

           When I started Seattle Sutton’s Healthy Eating almost 23 years ago, I didn’t have the vaguest idea about the quality and quantity of management required for the production of large numbers of healthy, tasty meals.  Here is the basic question that has one answer at one time and another at another: how to coordinate a variety of specific tasks; all the while–by the way–doing our utmost to maintain our perfect delivery record.  Sometimes I feel that

            Quality control is an issue, of course, and we have the highest standards we can imagine.  This requires carefully managing the whole process, from acquisition of food through preparation, packaging, shipping, and delivery.

            As you may know, our meals are never frozen, which means we must maintain the temperature somewhere in the high 30s or very low 40s until the moment our meals reach their final destination.

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            As a nurse, I helped run the Marseilles medical clinic.  My husband was the doctor.   He handled the medical.  I helped the patients and managed the clinic.

            That was relatively easy, compared with today’s challenges.  We have more than 140 employees, including management.

            The main thing is to find the right people, put them in the right place, and make sure they follow the Healthy Eating rules, and share the Seattle Sutton’s Healthy Eating vision. 

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            Easier said than done.  America is built on free enterprise, including the fruits of a myriad of entrepreneurs.   That’s me.  The whole thing started when I noticed that people who needed to eat healthy to live wouldn’t prepare meals from a menu.  So I did it for them. 

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           There are two types of employees, as I have noticed and come to believe.  One type might be labeled “paycheck seekers”.   That’s their sole reason for working. And then there are the blessed others who want to improve and move forward.  These  I understand, because I’m like them.  So I support them. 

           Our HR department encourages the latter category and manages the former.

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          While I’m on the subject, our company is family owned and family operated.  I’m on the Board of Directors and so are my daughters, Sarah and Ruth.  All women!

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         Did you know that if you smile, you increase activity in the part of your brain related to happiness?  So if you want to feel better, smile!

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         Next week, I’ll use my blogs to respond to some questions you’ve raised.  Some are in the published comments; others I’ve grouped according to topic so that I can answer them directly.  Thanks so much for your interest in our meals program.