Tag Archive for: phytonutrients

Rich Foods

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Today I finish up my look at Southern-style collard greens. On Thursday, I looked at bacon, one of the key ingredients in most recipes. Another is ham. As long as the ham is lean, it has much more protein than fat so that’s not a real concern at 45 calories per ounce. That leaves us with the greens and onions.

Adding a large white, yellow, or red onion doesn’t add many calories but it adds plenty of phytonutrients. It adds flavonols such as quercetin and kaempferol as well as another type of phytonutrient called allicins. Research shows . . .

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Bacon, Bacon, Bacon, Bacon, Bacon

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Bacon and eggs. Bacon on cheeseburgers. Bacon martinis. Bacon-caramel cupcakes. Bacon all by itself. If ever a food craze is in full swing, it’s the obsession we have with bacon. It satisfies the taste buds for salty and umami with a fatty texture. The primary concern from a health perspective is the amount of fat in the bacon.

The typical recipe for collard greens begins with bacon. The amounts vary but in order to add flavor to the greens, the smokiness of the bacon is one of the keys. It can’t be duplicated by simply adding salt . . .

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Poor Man’s Food

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Once again the events in my life have led me to write this week’s messages. First, I watched a presentation on flavonoids and their role in health by two of the country’s leading experts. Why we don’t eat more vegetables, herbs, and fruits is beyond me. Maybe it’s because of what happened in a conversation I had with one of the aides who works with my father-in-law in assisted living.

The conversation started when she asked me what I do. When I told her my background in nutrition, she asked how I felt about . . .

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Drinking Your Phytonutrients: The Bottom Line

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To finish this series, I’ll briefly cover two recent research studies on coffee and tea, and then give you the bottom line and a recipe.
 
Research
Green Tea and Neuronal Mitochondria
The mitochondria are the powerhouses of the cells, and that includes brain cells. When they operate at peak activity, they provide our brains with the energy for learning and memory. The downside is that they produce many free radicals in the process, and if we don’t have antioxidants to quench those free radicals, it can cause a decline in mental function. Researchers have recently . . .

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Drinking Your Phytonutrients: I Love Coffee

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I’ll say it again: I love coffee. I’ve been drinking it since my mother put coffee with a little sugar in my bottle when I was a baby; I guess she wanted me to stay awake. (Yes, that’s Ma and I in the photo; Paula’s feeling creative this week.)

In my lifetime, the health news has said coffee is both bad and good for you. Today it seems to be mostly on the plus side; there’s good reason for that and it appears the benefits are due to the phytonutrients and—surprise!—the caffeine.

Caffeine . . .

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Drinking Your Phytonutrients: Tea of Any Color

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Summer is here and with it, iced tea seems to be a staple drink. It gave me the idea to do a series on the phytonutrients we can get from our beverages. Getting people to eat vegetables can take some time, but everyone wants a cool drink in the summer and hot drink in the winter. This week is all about tea, coffee, and the latest research on both.

Let’s begin with tea from the leaves of Camellia sinensis. Based on world-wide statistics, black tea is consumed by 72% of the population while 36% drink green tea. Obviously . . .

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Extreme Food Choices

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People have always fixated on the perfect diet. From the food combiners of the early 20th Century to the current focus on the Paleolithic diet, there’s always someone touting the best and healthiest way to eat. A lecturer from Australia, Rebecca Charlotte Reynolds, recently wrote an article on food fixations and raised the question of whether the food obsessions might fall into the category of psychological disorders such as anorexia nervosa (1).

She cites three current ways of eating that can take over someone’s life in an unhealthy way: raw foods, clean foods, and the Paleolithic diet. I . . .

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Get Ready for the Big Chill

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If you live almost anywhere in the continental U.S. and Canada, you’re in for some chilly weather for the next 10 days at least, so it’s time to boost your immune system for the cold and flu season. Let’s start where your immune system starts and that’s your gut. You guessed it—we’re talking about the microbiome, the 100 trillion or so microbial organisms that live in and on our bodies and contribute to our health.

There are three ways to give your microbiome a boost:

  • Eat more raw vegetables and fruits . . .

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