An article appearing on September 12, 2016 in JAMA Internal Medicine brings to light new information on an old topic—the role of diet in coronary heart disease (CHD). By investigating archival documents at the University of Illinois, researchers at the University of California San Francisco discovered that a review published in 1967 in the New England Journal of Medicine that pointed a finger at fat and cholesterol was funded by the Sugar Research Foundation, although this fact was not disclosed. (Full disclosure of all conflicts of interest concerning an article has been required by the New England Journal of Medicine […]
WASHINGTON- Kids who eat a bowl a day of the most popular pre-sweetened cereals could consume five to nine pounds more sugar a year than parents might think from reading nutrition labels, according to a new analysis by EWG. The U.S. Food and Drug Administration recently announced that cereal makers must update the Nutrition Facts labels on packages to reflect larger, more accurate serving sizes. Because the FDA gave cereal companies more than two years to comply EWG is calling on General Mills, Kellogg’s and Post to update the information on their websites as soon as possible and to expedite changes […]
A new research has found out that drinking sugar-sweetened beverages every day is associated with an increase in a particular type of body fat that may affect diabetes and heart disease risk. Researchers from the American Heart Association showed that among middle-aged adults, there was a direct correlation between greater sweetened beverage consumption and increased visceral fat. Visceral fat or deep fat wraps around a number of important internal organs such as the liver, pancreas and intestines. Visceral fat affects how a person’s hormones function and is thought to play a larger role in insulin resistance which may boost Type […]
The high amounts of dietary sugar in the typical Western diet
This exotic dessert is a beloved treat across Asia! Featuring jackfruit—one of the world’s largest and most antioxidant-rich tree fruits—it delivers a mild and tropical taste . You can discover this golden fresh fruit in specialty markets or conveniently canned at Asian grocers. Be sure to pick ripe jackfruit, glowing in a vibrant yellow. Combined with creamy coconut milk, known for its skin-hydrating and elasticity-boosting powers, and nutrient-packed sweet potatoes loaded with carotenoids and potassium, this dessert is as nourishing as it is delicious! SERVES 6-8 Ingredients ¼ cup tapioca 2 cups water 1 can (8 oz.) jackfruit, drained of […]
Tapestry of Health: Weaving Wellness into Your Life Through the New Science of Integrative Medicine Daniel A. Monti, MD and Anthony J. Bazzan, MD artfully synthesizes the complex world of healthy living into a set of clear principles in guiding you to feel your best. This requires a healthcare approach that integrates all aspects of your well-being, including physical, emotional, intellectual, spiritual, and social. Doctors Monti and Bazzan lay out how to gain and maintain long-term vitality by integrating practices from restorative medicine and nutritional science. They believe the parts cannot be well unless the whole is well. As clinical […]
Frank Lipman, MD, opens his new book The New Rules of Aging Well with, “In my medical practice, there’s something I see again and again: patients in their 40s and 50s who feel as if they’ve been betrayed by their bodies. They’re gaining weight, feeling exhausted, experiencing aches and pains, generally going south. They find that they’re getting sick more often, catching everything they’re exposed to and taking longer to recover.” If that sounds familiar, The New Rules of Aging Well: A Simple Program for Immune Resilience, Strength and Vitality by Dr. Lipman and Danielle Clara, is a must-read for […]
When I was a teenager, my mom and I made atchara together. Atchara is a sweet-and-sour pickle made from green, unripe papayas and other vegetables. Eaten with grilled pork or fried fish, it’s considered the national dish of the Philippines (see our family recipe below). We also used to make our own pickled cucumbers—both the sweet kind and the salty kind. And because there were almost no German delis at the time, my mother fermented her own sauerkraut and grinding and stuffing her own sausages. Fermentation—the process of converting sugars into ethanol—has a long history. Because fermentation preserves food, people […]
These squares are like lemon bars but made with antioxidant-rich baobab. Baobab is an African fruit that has a powdery texture. You can buy it from Amazon or you can use fresh lemon juice (3 Tbs.) or lemon zest (1 Tbs.) instead of the baobab powder. Feel free to substitute gluten-free flour for the wheat-based flour. BENEFITS: Baobab is a good source of vitamin C, an antioxidant that appears to guard against heart disease and stroke and also protects the skin from the aging effects of ultraviolet rays. It contains fiber, which helps with detoxification and gut health. Yields 12 […]
Chocolate Raspberry Tart Flavor-wise, dark chocolate and raspberries play beautifully together. And good news! Both are excellent sources of antioxidants. This recipe is NOT from any of my cookbooks, but I thought it looked so delicious I tweaked it a bit for you. You can have your chocolate, especially if you focus on a high cocoa content and pair it with some high fiber, nutrient-dense berries. Benefits Chocolate bars with over 70 percent cocoa are rich in flavonoids, which are potent antioxidants found in cocoa. Raspberries are also rich in flavonoids and antioxidant vitamins such as vitamin C. So, as […]
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