Article courtesy of Donna Hargrove, D.O., Nutrition Editor Important foods to choose often: Avocado – Folate, potassium, Vitamins C, B6 Broccoli – Vitamins A, C, calcium, folate Carrots – Vitamins A, C, B6 Omega 3 Eggs – High quality protein, choline Edamame – Protein, calcium, folate, Vitamins A, B Lentils – Folate, protein, Vitamin…
Category: Research
Eggplant
Contributed by Donna Hargrove, D.O., Nutrition Editor If you are like most home gardeners in Florida, right now you have a lot of select produce coming in from your garden; eggplant, more eggplant and okra. I posted this article last summer but like to remind folks that eggplant can be used in so many…
BEANS
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Want to lose weight? Eating more beans can help you achieve that goal. Beans are very nutritious, loaded with fiber, low in fat, cholesterol and calories, inexpensive, have a very long shelf life and are very filling, thus satisfying. There are so many varieties that…
Eating Right When You Have Cancer
Article courtesy of Jillian McKee, Outreach Center Director at the Mesothelioma Cancer Alliance, Syracuse, NY Jillian McKee has worked as the Complementary Medicine Advocate at the Mesothelioma Cancer Alliance since June of 2009. Jillian spends most her time on outreach efforts and spreading information about the integration of complementary and alternative medicine when used in…
THINK GREEN!
Article courtesy of Donna Hargrove, D.O., Nutrition Editor If you could get your hands on something non-pharmaceutical positively shown to lower cholesterol and prevent many cancers like colon, lung and prostate, would you take it? This “product” is available and has been for thousands of years. What is it?
Beets
Article courtesy of Donna Hargrove, D.O., Nutrition Editor I write about a lot of powerhouse vegetables, and the beet ranks among the top of the list, but it also has some unique properties unlike other top-of-the-list veggies.
ONIONS
Article courtesy of Donna Hargrove, D.O., Nutrition Editor More than apples, an onion a day may well keep all the doctors away! As it turns out, onions are a super food for health and cancer prevention.
POTASSIUM
Article courtesy of Donna Hargrove, D.O., Nutrition Editor What is potassium and why do we need it? If you have had a GI illness or have been doing a lot of exercise, someone may tell you to increase foods rich in potassium. Why do these things cause your potassium to decrease? Where do you find…
Supplementation: Science or Hype – Part 2
Article courtesy of Diana Palmer, BS, CPT Now that we’ve cleared up the marketing terminology regarding “grades,” as discussed in Supplementation – Part 1, let’s get to the real crux of the matter. The United States is the only non-third world country that does NOT require Federal scrutiny when it comes to supplements and their…
APPLES
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Will an apple a day keep the doctor away? It appears there may be a lot of merit to this statement. The health benefits of eating a daily apple have been known for a long time but mainly because it is a fresh, fibrous fruit. In the…
Magnesium
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Magnesium is a very important mineral that our body requires on a daily basis in a fairly large amount. It is one of the six macrominerals (sodium, chlorine, potassium, calcium and phosphorus) that is essential for normal cellular activity, activating enzymes, contributing to energy production, regulating calcium,…
Vitamin B-12
Article by Donna Hargrove, D.O., Nutrition Editor Vitamin B-12 is a water soluble vitamin with a key role in the normal functioning of the brain and nervous system, and for the formation of blood. It is one of the eight B vitamins and the most complex. It is normally involved in the metabolism of every…
SUPPLEMENTATION: HYPE OR SCIENCE – PART I
Article courtesy of Diana Palmer, BS, CPT Let’s begin by saying the very best way to get your vitamins, minerals, omega’s, anti-oxidants and all the other things that you keep hearing that you need, is from whole foods; period. What is a whole food? Generally, it contains only one ingredient: the vegetable, fruit or protein…
The Amazing Artichoke!
Article by Donna Hargrove, D.O., Nutrition Editor Few vegetables can compete with the artichoke for providing large amounts of phytonutrients, minerals and fiber. Its GI health benefits have been known for centuries, yet the artichoke is still a mystery to many people. History: Humans have been eating artichokes, Cynara scolymus, for more than 3000 years.
Principles of the Mediterranean Diet
Following the principles of the Mediterranean Diet has shown to prevent or reduce the risks of heart disease, stroke, diabetes and obesity. The Mediterranean diet incorporates the basics of healthy eating — plus a splash of flavorful olive oil and perhaps a glass of red wine — among other components characterizing the traditional cooking style…
Quinoa
Quinoa (pronounced “keen-wah”), is an ancient grain dating back to 3000 B.C, which has recently been rediscovered. Native to the Andean region of South America, the Incas were the first to recognize its value to increase the stamina of their warriors. Quinoa is the seed of a leafy plant in the same family as beets,…
Fidget for Your Health!
Remember being somewhere and having a parent or relative tell you to “stop fidgeting” and sit still, you’re driving me crazy! Unintentionally they may have set in motion a behavior, sitting still, that may be seen as “good manners” but in fact may contribute to heart and respiratory morbidity and thus a threat to our…
Almonds
Article courtesy of Donna Hargrove, D.O., Nutrition Editor A Handful Can Make A Difference A little goes a long way when it comes to almonds, the most nutrient-dense nut ounce-for-ounce. A one-ounce serving of almonds (about 23) is an excellent source of vitamin E and magnesium, a good source of protein and fiber, and offers…
Barley
Article courtesy of Donna Hargrove, D.O., Nutrition Editor A Healthy Heart Solution Barley isn’t just for soup anymore. This grain makes an excellent choice as the starring ingredient in main courses, side dishes, breakfast fare and more. In addition to its versatility, barley is a nutritious food that’s high in fiber and low in fat. …
The Plant Sterol Story: Using Food Choices to Help Manage Cholesterol
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Plant sterol research has been building since the 1950’s. The foundation is solid and the experts agree – plant sterols can play a role in cholesterol management. In fact, over 140 studies have shown that plant sterols can significantly lower LDL cholesterol levels. The FDA considers the…
Foods Rich in Omega-3 Fatty Acids
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Dietary Sources of Essential Fats EPA, DHA and ALA The three most nutritionally beneficial omega-3 fatty acids are eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA). EPA and DHA are considered the best because they are 100% utilitzed by the body, while ALA must be…
DHA (Docosahexaenoic acid )
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Not all fats are bad. Eating too many saturated fats and trans fats is not good for your health. But polyunsaturated fats, particularly omega-3 fatty acids, have been shown to promote good health from infancy through adulthood. What is Docosahexaenoic Acid (DHA)? DHA is a long-chain omega-3…
Cholesterol
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Cholesterol is a soft, waxy substance found among the lipids (fats) in the bloodstream and in all your body’s cells. It’s an important part of a healthy body because it’s used to form cell membranes, some hormones and is needed for other functions. But a high level…
C-Reactive Protein
Article courtesy of Donna Hargrove, D.O., Nutrition Editor What is C-reactive protein (CRP)? C-reactive protein (CRP) is a blood test marker for inflammation in the body. CRP is produced in the liver and its level is measured by testing the blood. CRP is classified as an acute phase reactant, which means that its levels will…
Corn
Peak season: May to October Known scientifically as Zea mays, corn has been a staple food in civilizations dating back 7,000 years. Native to the Americas, it is thought to have originated in either Mexico or Central America. When explorers came to the New World, they found corn growing from Chile to Canada. It was…
VITAMIN D
Article courtesy of Donna Hargrove, D.O., Nutrition Editor What you need to know: Caucasian skin produces approximately 10,000 IU vitamin D in response to 20–30 minutes summer sun exposure—50 times more than the US government’s recommendation of 400 IU per day! While Vitamin D comes from the sun, and is the optimum source, we are…
Dangerous Toxins From Genetically Modified Plants Found in Women and Fetuses
by Jeffrey M. Smith When U.S. regulators approved Monsanto’s genetically modified “Bt” corn, they knew it would add a deadly poison into our food supply. That’s what it was designed to do. The corn’s DNA is equipped with a gene from soil bacteria called Bt (Bacillus thuringiensis) that produces the Bt-toxin. It’s a pesticide; it…
Important Foods during Pregnancy
Eggs – Choline, protein, omega 3 (DHA)- baby’s brain and nerve development – look for eggs high in omega 3. Salmon – High in omega 3 and low in mercury – excellent source of protein Beans – Have the most fiber and protein of any vegetables – rich in iron, folate, calcium, iron Sweet Potatoes…
Trans Fats
Artificial trans fats (found in processed foods) are made through a chemical process when hydrogen gas reacts with oil. This process solidifies the oil and makes it more stable to allow for extended shelf life, without refrigeration. They are found in cookies, crackers, icing, potato chips, stick margarine, shortening, peanut butters and microwave popcorn. Basically,…
TOP 12 FOODS THAT LOWER CHOLESTEROL
Top 12 Foods That Lower Cholesterol 1. Whole grains and oats: A 5 year Insulin Resistance Atherosclerosis Study showed that people whose diets contain the most whole grains had the healthiest carotid artery walls and slowest progression in artery wall thickness, or artery blockage which can lead to heart attacks and strokes. 2.Blueberries: Pterostilbene, a…
Alcohol Consumption and Cardiovascular Disease
Information and sources in the following article are derived from an article originally published on the Harvard School of Public Health web site. For the entire body of research and references go to http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/alcohol-full-story/index.html. Moderate alcohol consumption, defined as 1 drink for females and 2 drinks for men, has been extensively studied in relation to…
FAT FACTOIDS
Article courtesy of Donna Hargrove, D.O., Nutrition Editor What’s Good About Fat? Fat supplies essential fatty acids (EFAs). They are essential because your body is incapable of producing EFAs, known as linolenic acid and alpha-linolenic acid, so it must be derived from food. In addition, fat carries vitamins A, D, E, and K, known as…
Alcohol’s Effects on the Risk for Coronary Heart Disease
Alcohol’s Effects on the Risk for Coronary Heart Disease Kenneth J. Mukamal, M.D., M.P.H., M.A., and Eric B. Rimm, Sc.D. Kenneth J. Mukamal, MD, M.P.H., MA, is an instructor in medicine at Harvard Medical School, and associate physician at Beth Israel Deaconess Medical Center, Boston, Massachusetts. Eric B. Rimm, Sc.D., is an associate professor of…
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