My friend, Anat, has written a book in which she shares the story of how one family learns about a different way of nourishing onself so as to remain strong and healthy. Continue reading
Category Archives: Nutrition
A Greens Perspective on Nutrition
Have you ever noticed that a great many different cuisines incorporate dishes that pair some type of green leafy ingredient with some type of fat-rich ingredient? In the Mediterrean it might be simply green leafy lettuce and olive oil, parsley salad with tahini dressing, or sauteed greens + pignola (pine) nuts, not to mention pesto itself (basil + pignolas, traditionally). In Northern or Eastern Europe you might find cabbage and mayonnaise (cole slaw), or spinach with bacon dressing. In the far East it might be deep-sea fatty fish and seaweed (sushi). If you take the time to look, you will find green leaves combined with fats over and over again in cuisines the world over.
This cannot be a coincidence. I am going to predict that someday we will discover that eating greens with fat increases the availability, perhaps by gut absorption, of certain nutrients in the greens. Or maybe the fats. Or maybe both. Continue reading
YOUR HEALTHY PLATE: Colorful Vegetables
At our house, we make an extra effort to eat plenty of produce. It might come in the form of broccoli/cauliflower soup, tossed green salad, minestrone, tomato-cucumber salad, sweet potatoes, pickled beets, sun-dried tomatoes, guacamole, homemade applesauce. At the moment we have tangerines, blackberries, strawberries, apples and persimmon in the refrigerator, along with bananas, cherry tomatoes, cucumbers, and a pomegranate on the counter. Tomorrow night we’re going to have baked apples stuffed with dried figs and shredded coconut.
Our meals usually have a lot going for them in the form of produce and color. Color means phytonutrients, and phytonutrients mean antioxidant power. Colors might include red, green (light, medium, and dark), white, yellow, brown, blue, orange. As much color as we can pack into each meal. And, as my mom taught me, the more colors at a meal, the better. Continue reading
Musings on Obesity & Malnutrition
In sharp contrast to the common perception of obesity as an overindulged state, I have come, over many years, to understand obesity as a manifestation of a malnourished state. It was partly through the act of fasting on Yom Kippur that my thoughts on obesity began to evolve in this direction. I wrote an earlier version of today’s post many years ago, as I was beginning to formulate my thoughts on this issue.
Once a year, on Yom Kippur, the Day of Atonement, Jews around the entire world fast from sundown to sundown. This year, Yom Kippur begins tonight, on Sunday the 24th of September, and continues through tomorrow night. Putting aside for now the reasons why we do this, I’d like to talk about the results of such an endeavor, the what happens when you fast. Continue reading
YOUR HEALTHY PLATE: Green Herb Sauce
At this time of year, fresh herbs are growing everywhere, and large bags of zucchini, tomatoes, and other fresh vegetables continue to appear in the coffee room at work or maybe on your front steps, seemingly from out of nowhere. So even if you don’t keep a garden of your own, this is a great time of year to whip up a batch of an herb sauce that will channel the magical properties of those gorgeous vegetables. Not to mention that it will increase the likelihood that you and your lucky friends and family will eat more of the nourishing and colorful phytonutrients hiding inside all those beautiful vegetables, especially the phytonutrients in the herbs and other deeply colored green leafy veggies. Continue reading
YOUR HEALTHY PLATE: Pickled Cabbage Salad (Curtido)
When I was a little girl, I used to “help” my Grandma Rosie pickle cucumbers, green tomatoes, and even garlic, which sometimes developed an interesting blue color as it fermented in the pickling juice. We loved her homemade pickles, and we still do. This post is also a shoutout to longstanding and devoted YHIOYP reader Joe G, who absolutely loves Grandma Rosie’s pickles and has made them on many occasions since I first wrote about them.
Self-Care Resolutions
Late last year I had an interview with a major news network on the topic of New Years’ Resolutions. I decided not to talk about the popular though self-defeating goals that are nearly impossible to sustain and end up making people feel badly about themselves and their efforts. I didn’t discuss limiting calories, denying yourself things that bring you joy, joining a gym, or signing up for a yoga class. Instead I decided to talk about being kind to yourself. Continue reading
Commercial Salad Dressings Are Not What You Think
Many, if not most, commercial salad dressings drown your fresh, delicious, nourishing vegetables in water and corn syrup. These products are not food, and they do not nourish you. Instead, they waste your money, and they markedly reduce the nutritional value of your salad. A while back I decided to stop at the supermarket to check the ingredient lists on four popular salad dressing brands. I think you will be very interested in what I discovered. Continue reading
A New Patient Gets a New Perspective
A few months ago I saw a new patient and she had a good deal in common with many other new patients I see. Even though she knew that her excess weight was doing her no good, and that it raised her risk of many chronic diseases, like breast cancer, for example, and diabetes and high blood pressure and colon cancer, she was unable to do anything about it. She was also really tired of doctors telling her that she should lose weight. Really, really tired. “Tell me something I don’t know,” she said to me. So I did. Continue reading
Back to the Basics
Lately I’ve been feeling a desire to return to talking about the basics. The question of how I personally began thinking about wellness, prevention and nutrition is as basic a place to start as any. And while it is very true that my own parents’ commitment to nourishing food, their common sense approach to life, and the fact that they lived their values for almost 45 years on their farm in the New Jersey’s Watchung Mountains set a sure foundation for my interest in fresh food and good health, today’s post is the story of how I made these passions my own. Continue reading