July 18, 2025 • 32 mins
On this Episode of Arcadia FYI, USC Arcadia Hospital dietitian, professor, and author, Victoria Buxton-Pacheco shares some great insights on summer nutrition, hydration needs, and healthy eating strategies during hot summer month. She also challenges outdated health recommendations including the "8 glasses of water" rule and offers practical advice for staying nourished when it is hot and you don’t feel like eating.
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Episode Transcript
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Christine Zito (00:01):
Hello and welcome to Arcadia FYI.
My name is Christine Zito.
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(00:45):
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(01:30):
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(02:12):
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All right, for your information, it is summer.
Just want to let you know Ididn't know if you did know or
not and today we're going totalk with someone very special.
I love her.
She is a great person.
Okay, let me tell you just alittle bit about her.
(02:32):
She's smiling over here.
If you're watching on the video, you can see her.
She's an outpatient dietitiandiabetes instructor, a surgical
weight loss coordinator at USCArcadia Hospital.
She also teaches at PasadenaCollege in Cal State, los
Angeles.
She is the author of NutritionIntuition.
(02:53):
I just love that title.
Okay, it's a practical approachto health and well-being.
And you can order that book.
It's a textbook and you canfind it on amazon.
So please, let's just give anice warm welcome to everybody.
I can hear all the applausehere in the city of arcadia for
victoria buxon, pacheco, thankyou, christine?
(03:15):
yes, yeah, that was it.
I was practicing on your nameall day, all day okay, I gotta
ask you some, some fun questions, sure we can get to know who
you are a little bit here, okay,so so where were you born and
raised?
Victoria Buxton-Pacheco (03:27):
I was born and raised here in
California.
I'm a native and I pretty muchnever left Well where I was born
, in Sun Valley.
Brian Greene (03:38):
Oh, okay, yeah, I was born in Sun Valley, but
primarily.
Victoria Buxton-Pacheco (03:41):
once I was born, my parents moved to
Pasadena area, so I kind of grewup right around Pasadena area.
Christine Zito (03:48):
So you married Single, want to be married, want
to be single.
Victoria Buxton-Pacheco (03:51):
I just celebrated my 28th wedding
anniversary.
Congratulations.
Christine Zito (03:56):
Victoria, I think that is so cool.
Yeah, thank you so much.
All right, so okay.
So you're a food person, how doyou?
Victoria Buxton-Pacheco (04:03):
throw a party.
How do I throw a party?
How do I throw a party um wine?
Okay, I'm there.
Uh, yeah, um wine, um, oh gosh,probably charcuterie, some
mediterranean type of foodsgoing on.
Um, yeah, that's, that's theway I would do it.
I like the whole wine and foodpairing.
(04:25):
I'm learning more about that asI kind of get more experienced
with drinking wine.
I don't think I really needmore experience per se, but you
know, I think as I look at morefood and wine pairings, that's
how I would throw a party.
Christine Zito (04:41):
Yeah, okay.
Well, now you have two lastnames here yes, buckskin, and
okay, buxton.
Yeah, pacheco, uh huh, okay,pacheco is Mexican yes, okay,
what is?
Victoria Buxton-Pacheco (04:53):
what is Buxton?
Christine Zito (04:54):
Buxton is an English, it's an English name
yeah, okay, do you kind of cookto those?
Victoria Buxton-Pac (05:01):
ethnicities .
No, no, you know what I?
I tend to broaden my horizonswhen it comes to cooking.
I really do enjoy cooking.
I kind of.
I've been in for a while I'vebeen into doing some French
cooking on the easier side.
I'm not too.
Christine Zito (05:19):
French cooking.
French cooking.
Victoria Buxton-Pacheco (05:20):
Yeah, so I really like French cooking.
I like the dishes, but I alsolike the simplicity of some of
the French dishes that I like todo at home, wow that's
interesting.
So I'm kind of a foodie when itcomes to that, but I do enjoy
cooking at home, see, that's whyshe's a nutritionist.
Christine Zito (05:36):
That's right.
So what has been your greatestkitchen mistake?
Oh my gosh.
Victoria Buxton-Pacheco (05:44):
Let's see.
Well, I can name one.
Um, I was, I was boiling eggs,of all things, and then also I'm
hearing this like boom, boom,yeah, I'm hearing this popping
sound and I go into the kitchenand my eggs are on the ceiling
and evidently I forgot.
Yet don't ever boil eggs andthe water boils off.
(06:05):
It's a big mess, it's a big.
Don't do it.
So that's probably my, my, mostokay wait, wait.
Christine Zito (06:11):
You're boiling eggs and you found them on the
ceiling of your kitchen.
Victoria Buxton-Pacheco (06:14):
Well, yeah, because they explode when
the water comes out of the pan,they start exploding all over
the place.
So they were exploding.
There was like some on theceiling, some on the the walls.
So never, never again, never dothat.
I'll never do that.
Christine Zito (06:27):
Okay, all right, with it being summer.
First thing I want to ask youis how did you become a
dietitian?
Victoria Buxton-Pacheco (06:40):
Yeah, so I went to Cal State, los
Angeles, right out of highschool.
I was pretty new to college andso I took a nutrition class.
I kind of really didn't knowwhat I was doing in terms of
what I wanted to be when I growup and things like that, so I
kind of took a bunch of randomthings at Cal State.
(07:00):
I didn't really have anydirection per se and I kind of
fell into a nutrition class andI was so captivated by the topic
of nutrition and how nutritionimpacts our health and wellness,
and on every level you know, onevery level.
It's really such a big.
(07:21):
You know, if you take care ofyourself and you really focus on
that health and wellness, youknow you can do so much with
your, you know, your well beingin the future, and so it's
really just.
That's how I got into nutrition, and the class was taught by a
dietician who became an amazingmentor of mine.
Christine Zito (07:43):
Now, but your title that I saw is you deal
with diabetes.
Is that kind of like aspecialty?
Victoria Buxton-Pacheco (07:51):
Yeah, it is so when I started.
I've been at USC Arcadia, now,formerly Methodist.
Yeah, I've been there now forabout 20 years.
So I started working indiabetes very early into my
career there at the hospital andso much of what I learned.
I worked with a nurse who wasvery knowledgeable and then it
(08:11):
just sort of developed into myown over time and so I still
teach the diabetes classes there.
Christine Zito (08:17):
20 years, 20 years.
Victoria Buxton-Pacheco (08:19):
Yeah.
Christine Zito (08:19):
Wow, okay, so Brian Green just walked in.
He's the marketing, and that'swhy you hear the extra noise
there.
So now, what is a surgicalweight loss coordinator?
Victoria Buxton-Pacheco (08:33):
Yeah, so one of the programs that we
have at USC Arcadia is asurgical weight loss program.
So what we do is people thatyou know have potentially tried
to lose weight on their own andthey haven't been able to, they
will seek a surgicalintervention to lose weight.
And so then what they do isthey're going to come to us at
(08:57):
the hospital and then we workwith several surgeons in the
Arcadia area and then basicallymy job as a dietician is to help
them prepare for the before andthe after of what comes with
having surgical weight loss.
Christine Zito (09:11):
How long is that journey for someone, typically
with having surgical weight loss?
Victoria Buxton-Pacheco (09:13):
How long is that journey for someone
?
Yeah, for a lot of times it'sabout six months that the
patient will have to go througha series of types of like they
have to take nutrition classes,they have to do psyche valves,
they have to meet with theirsurgeon.
So it takes about six months toprepare them.
And you know in within that sixmonths they're trying to learn
(09:34):
or they should learn.
You know in within that sixmonths they're trying to learn
or they should learn.
Christine Zito (09:37):
You know lifestyle changes and how they
are they changing their food,their diet?
Yeah well, they should, like itdoes on.
Victoria Buxton-Pacheco (09:43):
TV Exactly.
Yeah, well, not it.
Yeah, I love those people thatcome to me and they're like I
want to lose weight, likesomebody on the biggest loser,
I'm like yeah, no it's not gonnahappen like that but my
thousand pound yeah exactly,yeah, exactly.
So it's that.
So surgical weight loss is anintervention to help mitigate
obesity, so yeah it's a it's ait's a good program you do the
(10:07):
surgeries yeah yeah, right, yeah, they wouldn't give me any of
those, those instruments to workwith.
I've seen them.
I get to watch the surgeries.
Christine Zito (10:17):
That's oh yeah, I can my mom worked at USC, or
she retired from USC 16 years, Ithink it is and she used to
come home with these storiesfrom the emergency rooms, like
oh my goodness, I bet, yeah,yeah that's how I said, mom, I'm
gonna be an actress when I growup.
With the summer here now, um,you know, I think we forget.
(10:37):
There's a lot of things that weforget to do when it's hot.
What would be like the numberone thing that you want someone
to know when you know now we'rein the midst of summer, we're
here in July and, um, what wouldbe like the one thing that you
would want them to be aware of?
Victoria Buxton-Pacheco (10:56):
Yeah, so I think it's.
It's all, obviously.
I think it's an easy answer.
Hydration is going to be key.
I also think it matters interms of what you're drinking.
I think if you're drinking icedcoffee all day, I mean, you're
not going to get that, you know,same thirst satiation as you
would with just drinking water.
(11:16):
Some people really don't liketo drink just plain water, but I
think there's several thingsyou can do to stay hydrated.
Christine Zito (11:22):
What are some of the drinks, though, like OK.
So here's the number one howmany?
This is a 17 ounce.
It says 16.9.
But it's OK, 17 ounce.
How many of these seven ouncebottles should I be drinking a
day?
Victoria Buxton-Pacheco (11:35):
So you know that's interesting because
there isn't.
There used to be that drinkthose 8 cups or 8 ounces, you
know, but I really don't thinkthat that recommendation is.
It's I would call it outdated.
So the amount of water that youdrink, did you hear that it's
outdated?
Christine Zito (11:51):
It's a little outdated.
So the amount of water that youdrink, it's outdated.
It's a little outdated.
Victoria Buxton-Pacheco (11:54):
So the amount of fluids that you drink
on a daily basis would reallydepend on how much are you
spending outdoors versus indoors.
What kind of activity are youdoing?
What's the temperature outside?
I don't think we've reallygotten into the high 90s just
yet here locally, but at thesame time, you know you want to
(12:18):
stay hydrated.
So I think it's really going todepend on the individual.
It's also going to depend onyour activity level and it's
going to depend on what you'redoing that day.
How much time are you spendingoutdoors, how much time are you
going to spend indoors and areyou doing some sort of physical
activity that would you wouldneed more hydration okay, so let
me ask you this then so I, if Ispend most of my time indoors,
(12:41):
how much water should I bedrinking?
you know it may go back to that.
Just drink, you know, obviouslydrink enough water to stay
hydrated.
One thing that's so interestingabout hydration and maybe we
don't think about it enough isthat we have it's what it's
called a lag time for thirst.
So our thirst has a lag time.
(13:02):
Now, for some people, they mayignore that thirst beyond the
point of that lag time and thenwe kind of get in trouble with
those heat strokes and peoplegetting dehydrated.
So if you're just spending timeindoors, I mean you could kind
of go back to the old eightounce cups of water a day.
I really again think it's justsomething that you wanna listen
(13:25):
to your thirst.
The whole thirst mechanismcomes from the hypothalamus.
Christine Zito (13:30):
See, that's interesting.
Okay, so you know me.
I like to ride my bike, I gojogging, I'm getting ready for a
half marathon.
I would love to do anothertriathlon.
That used to be my thing,triathlons so I'm always
outdoors.
So how much water should Idrink?
Victoria Buxton-Pacheco (13:43):
So it depends on how much of those
activities that you're doing ina day, you're going to need a
lot more water than somebodythat's going to be sitting in an
office, right, so you reallyhave to listen to your body as
well, and sometimes, with thattype of physical activity that
you're doing, you need more thanjust water, right, you're going
(14:06):
to need the electrolytes,because the electrolytes become
an important part of yourhydration.
So those are the electrolytesthat come from sodium, potassium
and phosphorus, and so justdrinking water could potentially
make you more thirsty if youdon't replace the electrolytes,
it does.
Christine Zito (14:19):
Yes, okay, so, okay.
So we talked about water, you,you, and I think it doesn't have
to do with with, uh, body itdoes.
Victoria Buxton-Pacheco (14:27):
Body composition, yeah, body
composition, it does, yeah and Imean if you even look at male
versus female usually, I meanyou could compare it that way
too.
But it depends on, again, onwhat you're doing.
It may not be so dependent on,like, your weight per se, but
obviously if you're sweatingmore, you're going to need to
replace those electrolytes.
Christine Zito (14:48):
That is so very true.
Well, that's really interestingwhen it comes.
I never thought of that becauseyou're so used to the internet
and everything on the internetis true right.
Always, yeah, always, and sothey always tell you you need to
be doing this or you're goingto die.
Okay, but now when we talkabout water electrolytes, let's
talk about that.
So when it comes to you know,people say just don't drink just
(15:11):
water, and for me it's likeit's, it's good when it like
when it's useful, yes, butelectrolytes, what?
What do you suggest?
Do you suggest the powder stuffthat goes into the water?
Or buy those electrolyteswaters that you can find in the
store?
Victoria Buxton-Pacheco (15:30):
you know, sometimes the electrolytes
itself.
I mean they, they can come from.
There's so many companies nowthat are putting out these, you
know, electrolyte drinks.
They can get quite expensive.
I mean, honestly, you couldmake this.
You could make an easyelectrolyte.
You know, solution at home.
I don't know the exactcomponents, but it is about the
(15:51):
sodium and because sodium issuch an important electrolyte,
it holds onto the water, that is, you know, it's going to
attract water ions and if yoursodium levels become too low
you're just going to become moreand more thirsty.
Do you like gatorade?
You know I'm not a gatoradeperson.
I mean I'm not because in agatorade there's almost as much
(16:12):
sugar, if not the same amount ofsugar, in Gatorade, as if I
were to just drink a soda.
But you know, so I really, youknow, I'm concerned about
electrolytes with sugar, when wedon't need all that extra sugar
in the drink.
Christine Zito (16:26):
Right, I you know for me, I like Gatorade, I
do go with the lower sugar.
But I do like it, because whenI'm out there riding my bike, oh
yeah, look, I'll ride from herein Arcadia all the way to the
Rose Bowl and back.
Oh my gosh, I love it, I loveit, I love being on my bike.
But anyway, when I when I'mriding and I'm going and I grab
for my Gatorade, oh it's so it'sso good because of the, because
(16:47):
of the salt, more than anything.
Victoria Buxton-Pacheco (16:48):
Yes replacing that salt, right,
right, that's so importantbecause, that's basically you're
going to sweat off the extrasalt and you got to put it back
that is, this is so great I got.
Christine Zito (16:57):
There's so many other things I want to talk to
you about, but let's get to thefood part of it.
Sure you have your water.
What is, I don't know, I'lljust what is the worst food to
eat on a hot day?
Victoria Buxton-Pacheco (17:08):
uh, I don't know if there is one.
I mean, I I really don't.
I'm not, not, I don't like toteach or educate or talk about
foods as good and bad.
Oh okay, I always think there'sroom for everything.
But I think it's more obviousthat you're in the summer
(17:28):
temperatures, we tend to want toeat more, sometimes lighter.
We want to eat more vegetables,more vegetables.
I mean, we want to do thosethings anyways for our health.
We want to eat those vegetablesand our fruits.
They have a lot of water inthem so they can contribute to
hydration for sure.
So it just depends on, but ifyou're going for, you know,
(17:49):
lighter foods, I don't know,maybe you don't want to eat hot
chili on a 100 degree day, maybethat's something you don't want
to do.
But you know, it depends Toeach his own.
You know, I wouldn't categorizefoods as good and bad.
Christine Zito (18:13):
I would just say , you know, I think it all comes
back to hydration, even outsideof your food choices.
Heat for me, it does not makeme hungry, no, yes, heat just
like zaps your appetite, it does.
So what do you do when?
How do I do I?
Victoria Buxton-Pacheco (18:27):
just force myself to eat.
No, no, I really think again,depending on your physical.
I mean, if you're taking a bikeride that day, you're not going
to go fasted, you know.
I would hope you don't anyway.
No.
So, I think it's going to dependon the activity.
If you're, you know, whateverthat maybe you're just going to,
and even the time of day thatyou exercise will sort of impact
(18:47):
the hydration as well.
But when it comes to you're nothungry, I get it.
So maybe you might want tothink about drinking a protein
shake that's cold, that you canadd fruit, you could add
vegetables to it, and then thatwould still give you hydration
but still give you protein gramsat the same time, without
having to, like, sit down andeat a meal.
(19:09):
But you want to have something.
You know you want to eatsomething if you're going to go,
do that type of lengthyactivity.
Christine Zito (19:17):
Okay for the average person who's not as
athletic as.
I am yes.
When you talk about food plansduring the summer, what would be
the most typical food plan thatyou would share with someone
during summer versus winter, oris there a difference?
Victoria Buxton-Pacheco (19:37):
You know, I think it's again going
to depend on you and what you'redoing that day.
I think we tend to.
I kind of like to talk about,maybe, seasonal eating, when it
comes to whatever's the mostfreshest out there.
When you go to the markets, tryto buy what's in season.
You're going to save money thatway, versus when it's in fall
(20:00):
or winter, you kind of tend togravitate towards those fall
foods.
Anyways, I would say mostpeople don't eat like hot soups
in the summer.
Maybe you want to do somegazpacho or something you know
cold soups or, but I I thinkit's when it comes to like.
If you're talking about mealplanning, I would still put the
(20:22):
emphasis like I personally I'm Idon't like to eat in the
morning.
So I'm going to be the one todo the protein shake with some
vegetables and fruit in it, andyou know, know I I'm not one to
eat if I'm not hungry, but Idon't want to skip a meal either
.
So meal planning means you knowyou're also not skipping the
meals and you're not waiting toolong, because what's going to
(20:45):
happen if you wait too long inbetween meals?
You're gonna starve the starwell, no, but what if you get to
, if you're getting so hungry bythe next meal, you're likely to
overeat, and that's what wedon't want to.
You know that's good, that'svery true you're going to
overeat, if you're waiting toolong in between the meals and
people think that you're losingweight, but you don't no, no
(21:08):
you're really kind of yeah yeah,you're
Christine Zito (21:10):
really teaching your brain to to do something
else when it comes to the lackof food so summer, because
summer, I think, is the most umtype of season that is just so
different from other seasonswhen it comes to appetite, when
it comes to health.
I mean, a lot of people are outa little bit more, but when it,
(21:33):
when the heat comes.
So the number one thing that weshould be aware of is hydration
, and the type of foods that weeat is basically up to what we.
I don't know what we're doingthat day or what we feel that
day, sure.
So I guess the question I'masking when it comes to meal
planning in the plan, are youputting more fruits in your plan
(21:56):
, more than vegetables?
Or is there because summer isjust the only reason I say that,
because summer is during winter?
I, just, it's for me personally, it's just easier to eat, to
plan food, yeah, and you canalmost eat it, but during the
summer, yeah, it's like I I goless on certain things and more
on other things, and that makessense yeah that makes sense.
Victoria Buxton-Pache (22:17):
Sometimes , um I I think in the summer we
also don't want to turn on ourovens and we don't want to cook
a lot of things like that, somaybe we turn to convenience
foods, which can sometimes getus into trouble.
But if we just do more, if wedid more salads with protein,
and we did fruits you werementioning.
(22:38):
eating fruit is going to beimportant, but it's still we
don't want to overdo it, right?
There's always that too much ofa good thing we don't want to
do carrots and you look orangeafter a while.
Exactly you might.
So I think it's a balance.
I would say it's the balance ofthose fruits and vegetables
throughout the day.
And again, maybe you don't feellike cooking and so you're
(22:59):
going to gravitate more towardseating the salads, or I think
you're right A lot of times inthe summer our appetites are
maybe a little bit lighter.
Christine Zito (23:09):
Right.
I just want to just kind ofinform people for your
information on food that isbetter for you in the summer
than it is for the winter.
If there's such a thing, isfood better?
What foods are better for youin the summer than it is for the
winter?
But I don't know if there issuch a topic.
Victoria Buxton-Pacheco (23:28):
Not really, Not really.
Again, I don't want to demonizeany food.
You know I like that, notreally.
Christine Zito (23:34):
Again, I don't want to demonize any food.
You know I like that, so it'shard for me to navigate these
questions you know, but I think,for the family, I think it's
just a matter of planningaccordingly to the health of the
person, right and the health oftheir family Right.
Right.
So let me ask you this Iswatermelon too much water to eat
(23:56):
all the time?
Victoria Buxton-Pacheco (23:58):
well, watermelon is still a fruit.
It still has sugar.
I mean it, you know you.
You can overdo it, I think, aswith any fruit oh, you know what
with the sugar?
Christine Zito (24:08):
let me ask you something about sugar.
I've always wanted to asksomebody this and I and you and
I have had conversations becauseof the things that I go through
.
But, like sugar, I've cut backon sugar, okay, and what a
difference in my life.
I mean, I feel more energetic,uh-huh.
So now I'm careful with likewatermelon it has its own
natural sugar.
So if I were to make like awatermelon drink, okay, so and
(24:32):
it tastes great, yeah, and thenI add the sugar, add more sugar,
yeah, now wouldn't that be?
Victoria Buxton-Pacheco (24:38):
not a good thing, right right so
that's where we kind of lose the, the, we lose the nutrient
density of of it and we end upmaking it more calorie dense.
Christine Zito (24:50):
Yeah it does, and I've learned a lot about
carbs, yeah, you know.
So I don't eat a lot of carbsat night because I don't want to
sit in my uh-huh, in my systemovernight, uh-huh.
And then, when you know, theonly time I eat carbs at night
is when I do a race or somethingthe next day makes sense
because then I get up and I burnthat all off.
You are yeah so, um, okay, goingback to sugar, I mean we can go
(25:12):
on and I can just talk to youabout all this stuff and food
and the things I've learned whenit comes to food, especially
during the summer.
What other tips and safe thingsthat people should be doing
during the heat?
Victoria Buxton-Pacheco (25:26):
Yeah, I mean, I think we think about
grilling outside.
We could talk about grilling.
We could talk about, you know,if you're cooking more outdoors,
there's ways to do that in ahealthier way.
I know sometimes as a dietician, we talk about grilling things
that are not overly burned,because that is can create a
(25:48):
carcinogen, what we call acarcinogen.
You know the burned meats andthings like that that we often
see.
So that could be a whole nothertopic I love grilling during the
summer yeah, better thanheating up your house yes, yeah,
and you can grill vegetables,you can grill protein and you
can grill.
I'm gonna grill some plums thisweekend, so I you're gonna
grill?
Yes, I'm gonna grill a plum.
(26:09):
I am you.
Just cut them, you know, inhalf and get the little seed out
and you can grill plums.
Put a little frozen yogurt overit.
It's amazing.
Oh my gosh, I've never evenheard what else.
What other fruits can you grill?
Peaches, peaches, you can grillpeaches, yes.
Christine Zito (26:27):
Have you ever done this.
Victoria Buxton-Pacheco (26:28):
Brian, have you grilled a peach?
Yes, so good.
With a little bit of.
I like it with yogurt.
You can do with regular icecream.
It comes out really good andthere's pretty sturdy fruit, so
they'll hold up to the grilling.
It's not like you're gonna over.
Christine Zito (26:42):
You know they're not gonna turn right, right,
but I like grilling vegetableslike zucchini.
Yeah, um, I see one of my, Ilove that's one of my asparagus.
That's like one of my favoriteswrapping it up in bacon.
Yes, oh my god, is bacon okay?
Victoria Buxton-Pacheco (26:57):
well, bacon, I'm like bacon's one of
those things I don't know, it'sgotta, you just gotta.
It's all about the balance,right, so I I don't think you
have to do without it, but it'sall about the balance.
Prosciutto would be maybe athinner, better choice.
Christine Zito (27:13):
Oh, okay, that is a um.
One of my favorite vegetablesthat I'm addicted to now is, uh,
spaghetti squash.
Love that?
Yes, my gosh, it is so good.
I love spaghetti.
I mean, you can, you can almosteat it by itself.
Yes, and and because usually I,you know, I'm italian, so I put
, I make it like spaghetti andput my spaghetti sauce on it and
(27:35):
some meatballs once in a while,or I put a bunch of vegetables
on it like broccoli.
Victoria Buxton-Pacheco (27:41):
So good and low carb.
You know it's such a great lowcarb option.
Christine Zito (27:45):
Okay, carbohydrates what are good
carbohydrates to eat beforegoing to bed?
I guess I'm asking what theirlower carbs.
Victoria Buxton-Pacheco (27:53):
Yeah, to bed, which would be, I guess
I'm asking what their lowercarbs?
Yeah, so if you look at, I meanit.
Again, it depends on whatyou're going back to, what
you're doing, but you know wedon't want to go to.
I always talk about carbs beingum, again, not to pick on one
particular one but, you know, II think the the key with
carbohydrates is fiber.
(28:13):
If that has good fiber in it andit's going to make it a better
choice, how about we use thatword instead?
It's going to make it a betterchoice.
So things like a sweet potatoinstead of a white potato, the
spaghetti squash, a white potato, talking about Just like plain
white russet potatoes.
Christine Zito (28:34):
Oh, because I love the white sweet potatoes.
Yeah, well, those are.
Victoria Buxton-Pacheco (28:37):
Yeah, sweet potatoes still have more
fiber?
Yeah, they have more fiber andthey're better.
They're more nutrient, denseper se.
Even the purple yams.
Have you seen those?
Oh, love it.
Christine Zito (28:47):
Yeah, I just I'm so.
I just I got on this vegetablekick and learning all the
learning.
Vegetables are good to grilltoo.
Victoria Buxton-Pacheco (28:53):
Yeah, oh, really, yes, grill those,
those purple yams.
Oh so good.
Can you grill spaghetti squash?
You know, I haven't tried that.
That's a good question, I think, because you have to take, yeah
, it takes a long time to bakeit.
Christine Zito (29:06):
I know that squash, yeah oh, there you go
see, that goes into the fallstuff right, yeah right.
I just it's squash.
Yeah, it's great for the summer.
Okay, so do you have anyclasses coming up there at USC?
Victoria Buxton-Pacheco (29:17):
Yeah, well, I teach the diabetes
classes.
They are free to our communityand so if you just go onto the
USC website, you can just lookup diabetes classes and anybody
is welcome to register for theclasses.
I do teach one in person andthen I teach another one that is
virtual, so you can sign up fora virtual class.
(29:38):
We meet on Microsoft Teams andthen we provide a link when you
sign up on the website and thenyou can just come on into the
class oh, that's great and meetVictoria.
Christine Zito (29:50):
You'll love her.
That's right, and you can.
I mean, there's so much more.
We're running out of time andthere's so much more You've got
to come back.
We've got to talk about more.
Oh, definitely.
Brian Greene (29:57):
And you've got to bring recipes.
Christine Zito (29:58):
That's what we're going to do next time.
Oh, that would be so fun.
You're going to bring recipesand you're going to bring
samples.
Yeah, arcadia Hospital, that'swhere Victoria is at, and even
Brian.
Brian is here.
Um, brian, why don't you comeover here to this microphone?
I know it's, you have to kindof it's, it's kind of a.
(30:20):
You have to kind of move thatup.
Brian is yeah, you have to kindof.
Just you could.
Now he's bending down because,yeah, I know that that's, this
is a for is this yeah?
that's good.
Oh, there you are.
Brian Greene (30:35):
So, brian, I think you guys need a weekly show,
you guys just riff off eachother and it's interesting and
it's so funny.
I've known Victoria now almost10 years, but every time I talk
to her I learn something newabout nutrition.
You think you've talked tosomebody and you learned all you
can.
No, we're learning aboutspaghetti squash.
We're barbecuing.
We're grilling plums, yeah,plums and peaches.
(30:57):
I'm going to go home and trythat that's right.
Christine Zito (31:00):
What do you do at the hospital?
Brian Greene (31:02):
I work in marketing at the hospital,
trying to promote all the greatprograms and services that the
hospital has, so I'm very busy,since there are so many great
programs and services.
Christine Zito (31:11):
Yeah, and also too.
Victoria will leave for me theinformation.
I'll put it on ArcadiaFYIcom.
Thank you so much for beinghere, brian.
Thank you for sneaking in here.
Brian Greene (31:21):
Pleasure.
Victoria Buxton-Pacheco (31:21):
Thank you.
Christine Zito (31:22):
Christine, all right, and if you have anything
you want to hear, I want to hearabout it and you can do that by
going to ArcadiaFYIcom, fillout the form and I will get in
touch with you and work ongetting that show.
On Arcadia FYI, I would like tothank our sponsors Longo,
toyota and El Monte.
(31:42):
You got to stop by.
They're on this huge acreage,it's like a mall.
You just got to check it out.
Star 7 Financial with FrancineChu.
I love you.
The Santa Anita Park in Arcadia,chelsea, you are wonderful.
Pete's even going to be on.
Pete Sibereau is going to be ontalking about the Olympics and
other things that you probablydon't even know that go on at
(32:03):
the Santa Anita Park.
It's really a lot of fun.
And to Gabby and Blanca over atthe Limeridian Pasadena Arcadia
Hotel they're great people.
I love that hotel.
You got to go to the bar, yougot to go to the restaurant.
There's so many things thathappen in Arcadia.
Until next time on Arcadia FYI,be blessed and make it a great
day.
Make it a great week.
Hello and welcome to Arcadia FYI.
My name is Christine Zito.
I am the host of this wonderfulpodcast and thank you for
making it happen.
This show focuses on communityhere in the city of Arcadia.
It features some really greatinterview, which we're going to
hear, a great interview today,and I hope it informs,
(00:24):
enlightens and entertains and,yes, it's coming up addressing
some of the concerns here thatwe residents, because I live
here in the city of Arcadia, I'ma resident of the city of
Arcadia and I have my opinionson the local issues here and I
want to talk about that thehousing.
I want to hear about thehomeless issues here and I want
(00:45):
to talk about that the housing.
I want to hear about thehomeless.
What do you guys think aboutthe ADU units that they approved
to put in on properties?
What do you think about that?
See, I have my opinion on thattoo.
We'll get to those interviews.
Those are coming up here reallysoon and if you go to Facebook,
I'll keep you up to date on allof that when that comes up.
Just go to Facebook, search forArcadia FYI and join the group
(01:10):
or join the page and I will keepyou informed when those come up
.
Furthermore, I will provideinformation about activities
outside our community, becausewe're all part of the San
Gabriel Valley and we're allcommunity, and I would like to
say thank you to those whoalready contacted me about some
ideas that they want to hear.
(01:30):
Thank you so much.
I'm going to get in contactwith you and I'm going to see if
we can make these interviewshappen.
And if you have anything thatyou would like to hear, just go
to ArcadiaFYIcom and it's rightthere on the homepage or the
contact page.
Fill out the form and tell mewhat you want to hear.
I will get in touch with youand I'll see if we can get that
(01:51):
interview or information orwhatever it is that you want to
hear on the air here at ArcadiaFYI.
All right, I want to thank oursponsors, like Longo Toyota in
El Monte you can see right offthe 10 freeway there Star 7
Financial with Francine Chu herein Arcadia, the Santa Anita
(02:12):
Park and the Limeridian PasadenaArcadia Hotel.
All right, for your information, it is summer.
Just want to let you know Ididn't know if you did know or
not and today we're going totalk with someone very special.
I love her.
She is a great person.
Okay, let me tell you just alittle bit about her.
(02:32):
She's smiling over here.
If you're watching on the video, you can see her.
She's an outpatient dietitiandiabetes instructor, a surgical
weight loss coordinator at USCArcadia Hospital.
She also teaches at PasadenaCollege in Cal State, los
Angeles.
She is the author of NutritionIntuition.
(02:53):
I just love that title.
Okay, it's a practical approachto health and well-being.
And you can order that book.
It's a textbook and you canfind it on amazon.
So please, let's just give anice warm welcome to everybody.
I can hear all the applausehere in the city of arcadia for
victoria buxon, pacheco, thankyou, christine?
(03:15):
yes, yeah, that was it.
I was practicing on your nameall day, all day okay, I gotta
ask you some, some fun questions, sure we can get to know who
you are a little bit here, okay,so so where were you born and
raised?
Victoria Buxton-Pacheco (03:27):
I was born and raised here in
California.
I'm a native and I pretty muchnever left Well where I was born
, in Sun Valley.
Brian Greene (03:38):
Oh, okay, yeah, I was born in Sun Valley, but
primarily.
Victoria Buxton-Pacheco (03:41):
once I was born, my parents moved to
Pasadena area, so I kind of grewup right around Pasadena area.
Christine Zito (03:48):
So you married Single, want to be married, want
to be single.
Victoria Buxton-Pacheco (03:51):
I just celebrated my 28th wedding
anniversary.
Congratulations.
Christine Zito (03:56):
Victoria, I think that is so cool.
Yeah, thank you so much.
All right, so okay.
So you're a food person, how doyou?
Victoria Buxton-Pacheco (04:03):
throw a party.
How do I throw a party?
How do I throw a party um wine?
Okay, I'm there.
Uh, yeah, um wine, um, oh gosh,probably charcuterie, some
mediterranean type of foodsgoing on.
Um, yeah, that's, that's theway I would do it.
I like the whole wine and foodpairing.
(04:25):
I'm learning more about that asI kind of get more experienced
with drinking wine.
I don't think I really needmore experience per se, but you
know, I think as I look at morefood and wine pairings, that's
how I would throw a party.
Christine Zito (04:41):
Yeah, okay.
Well, now you have two lastnames here yes, buckskin, and
okay, buxton.
Yeah, pacheco, uh huh, okay,pacheco is Mexican yes, okay,
what is?
Victoria Buxton-Pacheco (04:53):
what is Buxton?
Christine Zito (04:54):
Buxton is an English, it's an English name
yeah, okay, do you kind of cookto those?
Victoria Buxton-Pac (05:01):
ethnicities .
No, no, you know what I?
I tend to broaden my horizonswhen it comes to cooking.
I really do enjoy cooking.
I kind of.
I've been in for a while I'vebeen into doing some French
cooking on the easier side.
I'm not too.
Christine Zito (05:19):
French cooking.
French cooking.
Victoria Buxton-Pacheco (05:20):
Yeah, so I really like French cooking.
I like the dishes, but I alsolike the simplicity of some of
the French dishes that I like todo at home, wow that's
interesting.
So I'm kind of a foodie when itcomes to that, but I do enjoy
cooking at home, see, that's whyshe's a nutritionist.
Christine Zito (05:36):
That's right.
So what has been your greatestkitchen mistake?
Oh my gosh.
Victoria Buxton-Pacheco (05:44):
Let's see.
Well, I can name one.
Um, I was, I was boiling eggs,of all things, and then also I'm
hearing this like boom, boom,yeah, I'm hearing this popping
sound and I go into the kitchenand my eggs are on the ceiling
and evidently I forgot.
Yet don't ever boil eggs andthe water boils off.
(06:05):
It's a big mess, it's a big.
Don't do it.
So that's probably my, my, mostokay wait, wait.
Christine Zito (06:11):
You're boiling eggs and you found them on the
ceiling of your kitchen.
Victoria Buxton-Pacheco (06:14):
Well, yeah, because they explode when
the water comes out of the pan,they start exploding all over
the place.
So they were exploding.
There was like some on theceiling, some on the the walls.
So never, never again, never dothat.
I'll never do that.
Christine Zito (06:27):
Okay, all right, with it being summer.
First thing I want to ask youis how did you become a
dietitian?
Victoria Buxton-Pacheco (06:40):
Yeah, so I went to Cal State, los
Angeles, right out of highschool.
I was pretty new to college andso I took a nutrition class.
I kind of really didn't knowwhat I was doing in terms of
what I wanted to be when I growup and things like that, so I
kind of took a bunch of randomthings at Cal State.
(07:00):
I didn't really have anydirection per se and I kind of
fell into a nutrition class andI was so captivated by the topic
of nutrition and how nutritionimpacts our health and wellness,
and on every level you know, onevery level.
It's really such a big.
(07:21):
You know, if you take care ofyourself and you really focus on
that health and wellness, youknow you can do so much with
your, you know, your well beingin the future, and so it's
really just.
That's how I got into nutrition, and the class was taught by a
dietician who became an amazingmentor of mine.
Christine Zito (07:43):
Now, but your title that I saw is you deal
with diabetes.
Is that kind of like aspecialty?
Victoria Buxton-Pacheco (07:51):
Yeah, it is so when I started.
I've been at USC Arcadia, now,formerly Methodist.
Yeah, I've been there now forabout 20 years.
So I started working indiabetes very early into my
career there at the hospital andso much of what I learned.
I worked with a nurse who wasvery knowledgeable and then it
(08:11):
just sort of developed into myown over time and so I still
teach the diabetes classes there.
Christine Zito (08:17):
20 years, 20 years.
Victoria Buxton-Pacheco (08:19):
Yeah.
Christine Zito (08:19):
Wow, okay, so Brian Green just walked in.
He's the marketing, and that'swhy you hear the extra noise
there.
So now, what is a surgicalweight loss coordinator?
Victoria Buxton-Pacheco (08:33):
Yeah, so one of the programs that we
have at USC Arcadia is asurgical weight loss program.
So what we do is people thatyou know have potentially tried
to lose weight on their own andthey haven't been able to, they
will seek a surgicalintervention to lose weight.
And so then what they do isthey're going to come to us at
(08:57):
the hospital and then we workwith several surgeons in the
Arcadia area and then basicallymy job as a dietician is to help
them prepare for the before andthe after of what comes with
having surgical weight loss.
Christine Zito (09:11):
How long is that journey for someone, typically
with having surgical weight loss?
Victoria Buxton-Pacheco (09:13):
How long is that journey for someone
?
Yeah, for a lot of times it'sabout six months that the
patient will have to go througha series of types of like they
have to take nutrition classes,they have to do psyche valves,
they have to meet with theirsurgeon.
So it takes about six months toprepare them.
And you know in within that sixmonths they're trying to learn
(09:34):
or they should learn.
You know in within that sixmonths they're trying to learn
or they should learn.
Christine Zito (09:37):
You know lifestyle changes and how they
are they changing their food,their diet?
Yeah well, they should, like itdoes on.
Victoria Buxton-Pacheco (09:43):
TV Exactly.
Yeah, well, not it.
Yeah, I love those people thatcome to me and they're like I
want to lose weight, likesomebody on the biggest loser,
I'm like yeah, no it's not gonnahappen like that but my
thousand pound yeah exactly,yeah, exactly.
So it's that.
So surgical weight loss is anintervention to help mitigate
obesity, so yeah it's a it's ait's a good program you do the
(10:07):
surgeries yeah yeah, right, yeah, they wouldn't give me any of
those, those instruments to workwith.
I've seen them.
I get to watch the surgeries.
Christine Zito (10:17):
That's oh yeah, I can my mom worked at USC, or
she retired from USC 16 years, Ithink it is and she used to
come home with these storiesfrom the emergency rooms, like
oh my goodness, I bet, yeah,yeah that's how I said, mom, I'm
gonna be an actress when I growup.
With the summer here now, um,you know, I think we forget.
(10:37):
There's a lot of things that weforget to do when it's hot.
What would be like the numberone thing that you want someone
to know when you know now we'rein the midst of summer, we're
here in July and, um, what wouldbe like the one thing that you
would want them to be aware of?
Victoria Buxton-Pacheco (10:56):
Yeah, so I think it's.
It's all, obviously.
I think it's an easy answer.
Hydration is going to be key.
I also think it matters interms of what you're drinking.
I think if you're drinking icedcoffee all day, I mean, you're
not going to get that, you know,same thirst satiation as you
would with just drinking water.
(11:16):
Some people really don't liketo drink just plain water, but I
think there's several thingsyou can do to stay hydrated.
Christine Zito (11:22):
What are some of the drinks, though, like OK.
So here's the number one howmany?
This is a 17 ounce.
It says 16.9.
But it's OK, 17 ounce.
How many of these seven ouncebottles should I be drinking a
day?
Victoria Buxton-Pacheco (11:35):
So you know that's interesting because
there isn't.
There used to be that drinkthose 8 cups or 8 ounces, you
know, but I really don't thinkthat that recommendation is.
It's I would call it outdated.
So the amount of water that youdrink, did you hear that it's
outdated?
Christine Zito (11:51):
It's a little outdated.
So the amount of water that youdrink, it's outdated.
It's a little outdated.
Victoria Buxton-Pacheco (11:54):
So the amount of fluids that you drink
on a daily basis would reallydepend on how much are you
spending outdoors versus indoors.
What kind of activity are youdoing?
What's the temperature outside?
I don't think we've reallygotten into the high 90s just
yet here locally, but at thesame time, you know you want to
(12:18):
stay hydrated.
So I think it's really going todepend on the individual.
It's also going to depend onyour activity level and it's
going to depend on what you'redoing that day.
How much time are you spendingoutdoors, how much time are you
going to spend indoors and areyou doing some sort of physical
activity that would you wouldneed more hydration okay, so let
me ask you this then so I, if Ispend most of my time indoors,
(12:41):
how much water should I bedrinking?
you know it may go back to that.
Just drink, you know, obviouslydrink enough water to stay
hydrated.
One thing that's so interestingabout hydration and maybe we
don't think about it enough isthat we have it's what it's
called a lag time for thirst.
So our thirst has a lag time.
(13:02):
Now, for some people, they mayignore that thirst beyond the
point of that lag time and thenwe kind of get in trouble with
those heat strokes and peoplegetting dehydrated.
So if you're just spending timeindoors, I mean you could kind
of go back to the old eightounce cups of water a day.
I really again think it's justsomething that you wanna listen
(13:25):
to your thirst.
The whole thirst mechanismcomes from the hypothalamus.
Christine Zito (13:30):
See, that's interesting.
Okay, so you know me.
I like to ride my bike, I gojogging, I'm getting ready for a
half marathon.
I would love to do anothertriathlon.
That used to be my thing,triathlons so I'm always
outdoors.
So how much water should Idrink?
Victoria Buxton-Pacheco (13:43):
So it depends on how much of those
activities that you're doing ina day, you're going to need a
lot more water than somebodythat's going to be sitting in an
office, right, so you reallyhave to listen to your body as
well, and sometimes, with thattype of physical activity that
you're doing, you need more thanjust water, right, you're going
(14:06):
to need the electrolytes,because the electrolytes become
an important part of yourhydration.
So those are the electrolytesthat come from sodium, potassium
and phosphorus, and so justdrinking water could potentially
make you more thirsty if youdon't replace the electrolytes,
it does.
Christine Zito (14:19):
Yes, okay, so, okay.
So we talked about water, you,you, and I think it doesn't have
to do with with, uh, body itdoes.
Victoria Buxton-Pacheco (14:27):
Body composition, yeah, body
composition, it does, yeah and Imean if you even look at male
versus female usually, I meanyou could compare it that way
too.
But it depends on, again, onwhat you're doing.
It may not be so dependent on,like, your weight per se, but
obviously if you're sweatingmore, you're going to need to
replace those electrolytes.
Christine Zito (14:48):
That is so very true.
Well, that's really interestingwhen it comes.
I never thought of that becauseyou're so used to the internet
and everything on the internetis true right.
Always, yeah, always, and sothey always tell you you need to
be doing this or you're goingto die.
Okay, but now when we talkabout water electrolytes, let's
talk about that.
So when it comes to you know,people say just don't drink just
(15:11):
water, and for me it's likeit's, it's good when it like
when it's useful, yes, butelectrolytes, what?
What do you suggest?
Do you suggest the powder stuffthat goes into the water?
Or buy those electrolyteswaters that you can find in the
store?
Victoria Buxton-Pacheco (15:30):
you know, sometimes the electrolytes
itself.
I mean they, they can come from.
There's so many companies nowthat are putting out these, you
know, electrolyte drinks.
They can get quite expensive.
I mean, honestly, you couldmake this.
You could make an easyelectrolyte.
You know, solution at home.
I don't know the exactcomponents, but it is about the
(15:51):
sodium and because sodium issuch an important electrolyte,
it holds onto the water, that is, you know, it's going to
attract water ions and if yoursodium levels become too low
you're just going to become moreand more thirsty.
Do you like gatorade?
You know I'm not a gatoradeperson.
I mean I'm not because in agatorade there's almost as much
(16:12):
sugar, if not the same amount ofsugar, in Gatorade, as if I
were to just drink a soda.
But you know, so I really, youknow, I'm concerned about
electrolytes with sugar, when wedon't need all that extra sugar
in the drink.
Christine Zito (16:26):
Right, I you know for me, I like Gatorade, I
do go with the lower sugar.
But I do like it, because whenI'm out there riding my bike, oh
yeah, look, I'll ride from herein Arcadia all the way to the
Rose Bowl and back.
Oh my gosh, I love it, I loveit, I love being on my bike.
But anyway, when I when I'mriding and I'm going and I grab
for my Gatorade, oh it's so it'sso good because of the, because
(16:47):
of the salt, more than anything.
Victoria Buxton-Pacheco (16:48):
Yes replacing that salt, right,
right, that's so importantbecause, that's basically you're
going to sweat off the extrasalt and you got to put it back
that is, this is so great I got.
Christine Zito (16:57):
There's so many other things I want to talk to
you about, but let's get to thefood part of it.
Sure you have your water.
What is, I don't know, I'lljust what is the worst food to
eat on a hot day?
Victoria Buxton-Pacheco (17:08):
uh, I don't know if there is one.
I mean, I I really don't.
I'm not, not, I don't like toteach or educate or talk about
foods as good and bad.
Oh okay, I always think there'sroom for everything.
But I think it's more obviousthat you're in the summer
(17:28):
temperatures, we tend to want toeat more, sometimes lighter.
We want to eat more vegetables,more vegetables.
I mean, we want to do thosethings anyways for our health.
We want to eat those vegetablesand our fruits.
They have a lot of water inthem so they can contribute to
hydration for sure.
So it just depends on, but ifyou're going for, you know,
(17:49):
lighter foods, I don't know,maybe you don't want to eat hot
chili on a 100 degree day, maybethat's something you don't want
to do.
But you know, it depends Toeach his own.
You know, I wouldn't categorizefoods as good and bad.
Christine Zito (18:13):
I would just say , you know, I think it all comes
back to hydration, even outsideof your food choices.
Heat for me, it does not makeme hungry, no, yes, heat just
like zaps your appetite, it does.
So what do you do when?
How do I do I?
Victoria Buxton-Pacheco (18:27):
just force myself to eat.
No, no, I really think again,depending on your physical.
I mean, if you're taking a bikeride that day, you're not going
to go fasted, you know.
I would hope you don't anyway.
No.
So, I think it's going to dependon the activity.
If you're, you know, whateverthat maybe you're just going to,
and even the time of day thatyou exercise will sort of impact
(18:47):
the hydration as well.
But when it comes to you're nothungry, I get it.
So maybe you might want tothink about drinking a protein
shake that's cold, that you canadd fruit, you could add
vegetables to it, and then thatwould still give you hydration
but still give you protein gramsat the same time, without
having to, like, sit down andeat a meal.
(19:09):
But you want to have something.
You know you want to eatsomething if you're going to go,
do that type of lengthyactivity.
Christine Zito (19:17):
Okay for the average person who's not as
athletic as.
I am yes.
When you talk about food plansduring the summer, what would be
the most typical food plan thatyou would share with someone
during summer versus winter, oris there a difference?
Victoria Buxton-Pacheco (19:37):
You know, I think it's again going
to depend on you and what you'redoing that day.
I think we tend to.
I kind of like to talk about,maybe, seasonal eating, when it
comes to whatever's the mostfreshest out there.
When you go to the markets, tryto buy what's in season.
You're going to save money thatway, versus when it's in fall
(20:00):
or winter, you kind of tend togravitate towards those fall
foods.
Anyways, I would say mostpeople don't eat like hot soups
in the summer.
Maybe you want to do somegazpacho or something you know
cold soups or, but I I thinkit's when it comes to like.
If you're talking about mealplanning, I would still put the
(20:22):
emphasis like I personally I'm Idon't like to eat in the
morning.
So I'm going to be the one todo the protein shake with some
vegetables and fruit in it, andyou know, know I I'm not one to
eat if I'm not hungry, but Idon't want to skip a meal either
.
So meal planning means you knowyou're also not skipping the
meals and you're not waiting toolong, because what's going to
(20:45):
happen if you wait too long inbetween meals?
You're gonna starve the starwell, no, but what if you get to
, if you're getting so hungry bythe next meal, you're likely to
overeat, and that's what wedon't want to.
You know that's good, that'svery true you're going to
overeat, if you're waiting toolong in between the meals and
people think that you're losingweight, but you don't no, no
(21:08):
you're really kind of yeah yeah,you're
Christine Zito (21:10):
really teaching your brain to to do something
else when it comes to the lackof food so summer, because
summer, I think, is the most umtype of season that is just so
different from other seasonswhen it comes to appetite, when
it comes to health.
I mean, a lot of people are outa little bit more, but when it,
(21:33):
when the heat comes.
So the number one thing that weshould be aware of is hydration
, and the type of foods that weeat is basically up to what we.
I don't know what we're doingthat day or what we feel that
day, sure.
So I guess the question I'masking when it comes to meal
planning in the plan, are youputting more fruits in your plan
(21:56):
, more than vegetables?
Or is there because summer isjust the only reason I say that,
because summer is during winter?
I, just, it's for me personally, it's just easier to eat, to
plan food, yeah, and you canalmost eat it, but during the
summer, yeah, it's like I I goless on certain things and more
on other things, and that makessense yeah that makes sense.
Victoria Buxton-Pache (22:17):
Sometimes , um I I think in the summer we
also don't want to turn on ourovens and we don't want to cook
a lot of things like that, somaybe we turn to convenience
foods, which can sometimes getus into trouble.
But if we just do more, if wedid more salads with protein,
and we did fruits you werementioning.
(22:38):
eating fruit is going to beimportant, but it's still we
don't want to overdo it, right?
There's always that too much ofa good thing we don't want to
do carrots and you look orangeafter a while.
Exactly you might.
So I think it's a balance.
I would say it's the balance ofthose fruits and vegetables
throughout the day.
And again, maybe you don't feellike cooking and so you're
(22:59):
going to gravitate more towardseating the salads, or I think
you're right A lot of times inthe summer our appetites are
maybe a little bit lighter.
Christine Zito (23:09):
Right.
I just want to just kind ofinform people for your
information on food that isbetter for you in the summer
than it is for the winter.
If there's such a thing, isfood better?
What foods are better for youin the summer than it is for the
winter?
But I don't know if there issuch a topic.
Victoria Buxton-Pacheco (23:28):
Not really, Not really.
Again, I don't want to demonizeany food.
You know I like that, notreally.
Christine Zito (23:34):
Again, I don't want to demonize any food.
You know I like that, so it'shard for me to navigate these
questions you know, but I think,for the family, I think it's
just a matter of planningaccordingly to the health of the
person, right and the health oftheir family Right.
Right.
So let me ask you this Iswatermelon too much water to eat
(23:56):
all the time?
Victoria Buxton-Pacheco (23:58):
well, watermelon is still a fruit.
It still has sugar.
I mean it, you know you.
You can overdo it, I think, aswith any fruit oh, you know what
with the sugar?
Christine Zito (24:08):
let me ask you something about sugar.
I've always wanted to asksomebody this and I and you and
I have had conversations becauseof the things that I go through
.
But, like sugar, I've cut backon sugar, okay, and what a
difference in my life.
I mean, I feel more energetic,uh-huh.
So now I'm careful with likewatermelon it has its own
natural sugar.
So if I were to make like awatermelon drink, okay, so and
(24:32):
it tastes great, yeah, and thenI add the sugar, add more sugar,
yeah, now wouldn't that be?
Victoria Buxton-Pacheco (24:38):
not a good thing, right right so
that's where we kind of lose the, the, we lose the nutrient
density of of it and we end upmaking it more calorie dense.
Christine Zito (24:50):
Yeah it does, and I've learned a lot about
carbs, yeah, you know.
So I don't eat a lot of carbsat night because I don't want to
sit in my uh-huh, in my systemovernight, uh-huh.
And then, when you know, theonly time I eat carbs at night
is when I do a race or somethingthe next day makes sense
because then I get up and I burnthat all off.
You are yeah so, um, okay, goingback to sugar, I mean we can go
(25:12):
on and I can just talk to youabout all this stuff and food
and the things I've learned whenit comes to food, especially
during the summer.
What other tips and safe thingsthat people should be doing
during the heat?
Victoria Buxton-Pacheco (25:26):
Yeah, I mean, I think we think about
grilling outside.
We could talk about grilling.
We could talk about, you know,if you're cooking more outdoors,
there's ways to do that in ahealthier way.
I know sometimes as a dietician, we talk about grilling things
that are not overly burned,because that is can create a
(25:48):
carcinogen, what we call acarcinogen.
You know the burned meats andthings like that that we often
see.
So that could be a whole nothertopic I love grilling during the
summer yeah, better thanheating up your house yes, yeah,
and you can grill vegetables,you can grill protein and you
can grill.
I'm gonna grill some plums thisweekend, so I you're gonna
grill?
Yes, I'm gonna grill a plum.
(26:09):
I am you.
Just cut them, you know, inhalf and get the little seed out
and you can grill plums.
Put a little frozen yogurt overit.
It's amazing.
Oh my gosh, I've never evenheard what else.
What other fruits can you grill?
Peaches, peaches, you can grillpeaches, yes.
Christine Zito (26:27):
Have you ever done this.
Victoria Buxton-Pacheco (26:28):
Brian, have you grilled a peach?
Yes, so good.
With a little bit of.
I like it with yogurt.
You can do with regular icecream.
It comes out really good andthere's pretty sturdy fruit, so
they'll hold up to the grilling.
It's not like you're gonna over.
Christine Zito (26:42):
You know they're not gonna turn right, right,
but I like grilling vegetableslike zucchini.
Yeah, um, I see one of my, Ilove that's one of my asparagus.
That's like one of my favoriteswrapping it up in bacon.
Yes, oh my god, is bacon okay?
Victoria Buxton-Pacheco (26:57):
well, bacon, I'm like bacon's one of
those things I don't know, it'sgotta, you just gotta.
It's all about the balance,right, so I I don't think you
have to do without it, but it'sall about the balance.
Prosciutto would be maybe athinner, better choice.
Christine Zito (27:13):
Oh, okay, that is a um.
One of my favorite vegetablesthat I'm addicted to now is, uh,
spaghetti squash.
Love that?
Yes, my gosh, it is so good.
I love spaghetti.
I mean, you can, you can almosteat it by itself.
Yes, and and because usually I,you know, I'm italian, so I put
, I make it like spaghetti andput my spaghetti sauce on it and
(27:35):
some meatballs once in a while,or I put a bunch of vegetables
on it like broccoli.
Victoria Buxton-Pacheco (27:41):
So good and low carb.
You know it's such a great lowcarb option.
Christine Zito (27:45):
Okay, carbohydrates what are good
carbohydrates to eat beforegoing to bed?
I guess I'm asking what theirlower carbs.
Victoria Buxton-Pacheco (27:53):
Yeah, to bed, which would be, I guess
I'm asking what their lowercarbs?
Yeah, so if you look at, I meanit.
Again, it depends on whatyou're going back to, what
you're doing, but you know wedon't want to go to.
I always talk about carbs beingum, again, not to pick on one
particular one but, you know, II think the the key with
carbohydrates is fiber.
(28:13):
If that has good fiber in it andit's going to make it a better
choice, how about we use thatword instead?
It's going to make it a betterchoice.
So things like a sweet potatoinstead of a white potato, the
spaghetti squash, a white potato, talking about Just like plain
white russet potatoes.
Christine Zito (28:34):
Oh, because I love the white sweet potatoes.
Yeah, well, those are.
Victoria Buxton-Pacheco (28:37):
Yeah, sweet potatoes still have more
fiber?
Yeah, they have more fiber andthey're better.
They're more nutrient, denseper se.
Even the purple yams.
Have you seen those?
Oh, love it.
Christine Zito (28:47):
Yeah, I just I'm so.
I just I got on this vegetablekick and learning all the
learning.
Vegetables are good to grilltoo.
Victoria Buxton-Pacheco (28:53):
Yeah, oh, really, yes, grill those,
those purple yams.
Oh so good.
Can you grill spaghetti squash?
You know, I haven't tried that.
That's a good question, I think, because you have to take, yeah
, it takes a long time to bakeit.
Christine Zito (29:06):
I know that squash, yeah oh, there you go
see, that goes into the fallstuff right, yeah right.
I just it's squash.
Yeah, it's great for the summer.
Okay, so do you have anyclasses coming up there at USC?
Victoria Buxton-Pacheco (29:17):
Yeah, well, I teach the diabetes
classes.
They are free to our communityand so if you just go onto the
USC website, you can just lookup diabetes classes and anybody
is welcome to register for theclasses.
I do teach one in person andthen I teach another one that is
virtual, so you can sign up fora virtual class.
(29:38):
We meet on Microsoft Teams andthen we provide a link when you
sign up on the website and thenyou can just come on into the
class oh, that's great and meetVictoria.
Christine Zito (29:50):
You'll love her.
That's right, and you can.
I mean, there's so much more.
We're running out of time andthere's so much more You've got
to come back.
We've got to talk about more.
Oh, definitely.
Brian Greene (29:57):
And you've got to bring recipes.
Christine Zito (29:58):
That's what we're going to do next time.
Oh, that would be so fun.
You're going to bring recipesand you're going to bring
samples.
Yeah, arcadia Hospital, that'swhere Victoria is at, and even
Brian.
Brian is here.
Um, brian, why don't you comeover here to this microphone?
I know it's, you have to kindof it's, it's kind of a.
(30:20):
You have to kind of move thatup.
Brian is yeah, you have to kindof.
Just you could.
Now he's bending down because,yeah, I know that that's, this
is a for is this yeah?
that's good.
Oh, there you are.
Brian Greene (30:35):
So, brian, I think you guys need a weekly show,
you guys just riff off eachother and it's interesting and
it's so funny.
I've known Victoria now almost10 years, but every time I talk
to her I learn something newabout nutrition.
You think you've talked tosomebody and you learned all you
can.
No, we're learning aboutspaghetti squash.
We're barbecuing.
We're grilling plums, yeah,plums and peaches.
(30:57):
I'm going to go home and trythat that's right.
Christine Zito (31:00):
What do you do at the hospital?
Brian Greene (31:02):
I work in marketing at the hospital,
trying to promote all the greatprograms and services that the
hospital has, so I'm very busy,since there are so many great
programs and services.
Christine Zito (31:11):
Yeah, and also too.
Victoria will leave for me theinformation.
I'll put it on ArcadiaFYIcom.
Thank you so much for beinghere, brian.
Thank you for sneaking in here.
Brian Greene (31:21):
Pleasure.
Victoria Buxton-Pacheco (31:21):
Thank you.
Christine Zito (31:22):
Christine, all right, and if you have anything
you want to hear, I want to hearabout it and you can do that by
going to ArcadiaFYIcom, fillout the form and I will get in
touch with you and work ongetting that show.
On Arcadia FYI, I would like tothank our sponsors Longo,
toyota and El Monte.
(31:42):
You got to stop by.
They're on this huge acreage,it's like a mall.
You just got to check it out.
Star 7 Financial with FrancineChu.
I love you.
The Santa Anita Park in Arcadia,chelsea, you are wonderful.
Pete's even going to be on.
Pete Sibereau is going to be ontalking about the Olympics and
other things that you probablydon't even know that go on at
(32:03):
the Santa Anita Park.
It's really a lot of fun.
And to Gabby and Blanca over atthe Limeridian Pasadena Arcadia
Hotel they're great people.
I love that hotel.
You got to go to the bar, yougot to go to the restaurant.
There's so many things thathappen in Arcadia.
Until next time on Arcadia FYI,be blessed and make it a great
day.
Make it a great week.
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