Forty years ago, with a bachelor’s degree in sociology and few job opportunities, I realized it was time to reevaluate where my professional passion was and whether could I make a living following the dream. As a child I spent weekends working in my father’s deli, making thick roast beef sandwiches and trying my best to slice a thin sliver of lox. I also saw my father suffer most of his life with ulcers, ultimately getting half his stomach removed. It seemed the study of nutrition would combine my love of food with the tools to help people with digestive disorders.
A new study in the New England Journal of Medicine found that people who changed their diet and added healthier foods — more fruits and vegetables, fatty fish and fiber-rich beans — were more likely to live longer.
A trip to Cuba revealed how fresh and nutritious was the food being served in paladares, or family-owned restaurants, on the island. Mangoes, papayas, fresh fish, rice and beans and lots of seasonings to offset the shortage of oil made for delicious, healthy meals.
The U.S. Centers for Disease Control & Prevention says that more than 40 percent of our daily sodium intake comes from only 10 types of food. By cutting back on your salt, you lower your risk for high blood pressure.
In a study of 15 overweight or obese men between the ages of 20-65, those who drank a shake with 3 ounces of peanut powder after a meal reduced the postprandial (after-a-meal) triglycerides than those who hadn’t. Similar findings have been reported for eating walnuts or pecans after a meal.
Researchers working on a large study of the Mediterranean diet randomly selected about 300 subjects who were at high risk of cardiovascular disease. Everyone was on a nutrient-rich Mediterranean style diet but one-third of them added four tablespoons a day of virgin olive oil, one-third added a handful of nuts and the last third followed just the prescribed diet.