Yogurt is a historically revered food that I recommend to virtually all of my clients, family and friends. The primary reason is that the scientific literature consistently reveals varied health benefits associated with the use of this cultured, probiotic-rich product. In the past several months alone, peer-reviewed studies report that the regular use of yogurt reduces:  a) the levels of harmful bacteria that promote dental decay and periodontal disease in the mouths of children; b) the risk of premature birth in women with bacterial vaginosis and preeclampsia (high blood pressure) in first time mothers; c) the likelihood of diarrhea and other gastrointestinal complaints relating to antibiotic use; d) the incidence of type 2 diabetes and metabolic syndrome according to intervention trials and large population studies. It’s also important to note that yogurt is now a viable option regardless of which diet you choose to follow. There are fat free, low fat and whole milk options available. Those with cow’s milk allergies or sensitivities can opt for goat’s or sheep’s milk yogurt. Even vegans can enjoy coconut or soy milk based yogurts that are now commonly available in many health food stores. My personal favorite is organic, unsweetened Greek yogurt, which is naturally higher in protein and lower in carbohydrates. To this creamy treat, I add a few dried cranberries or dates or no-sugar added fruit preserves and a handful of raw pecans or walnuts. Not only is does this make for a delicious and satisfying breakfast or snack, but I’m also aware that it’s supporting my good health from my mouth on down.

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I can’t tell you how many times I’ve heard doctors or other health authorities recommend that patients switch from white rice to brown rice. The idea is that brown rice has more nutrients and a lower impact on blood sugar than its paler counterpart. According to recent publications in the scientific literature, making such a blanket recommendation may be incomplete. It’s true that some studies do find unprocessed brown rice superior to polished white rice in terms of respective glycemic index (GI) and load (GL). But, not all brown rice is created equal. In fact, some studies have reported unexpectedly high GI and GL scores in some brown rice samples. This may explain why a recent trial published in The Journal of Nutrition did not find substantial metabolic differences in a group of 202 diabetic patients who were asked to eat either brown or white rice over a 16 week period. And, this isn’t the only surprise with regard to brown rice research. Some natural health experts argue that germinated brown rice (GBR) is the best form to consume due to easier digestibility and higher nutrient content. Here again, the findings of several controlled experiments have been variable. Two of the three human studies determined that GBR is indeed superior to white rice in terms of managing blood glucose in diabetics and healthy adults. However, a third trial found the opposite to be true. Participants in the latter study exhibited higher body fat and hemoglobin A1c, a measure of long term blood sugar, when eating GBR as compared to white rice. Last, but not least, the September 2011 issue of the American Journal of Nutrition reports that increasing the ratio of beans to rice in a traditional Costa Rican diet “was associated with a 35% lower risk of metabolic syndrome”. In practical terms, this only required replacing one serving of rice daily with a serving of beans that are higher in fiber and protein. When analyzing all of this data, it reaffirms my conviction that an over reliance on grains can sometimes lead to unexpected consequences. The best way to avoid this is to continually seek up-to-date information from reliable sources and to test your own reaction to any given diet or food via home blood sugar testing and lab work provided by your health care team.

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Black chokeberry (Aronia melanocarpa) isn’t exactly a household name. A select group of researchers in Poland are trying to change that and with good reason. At least five studies conducted over the past decade suggest that A. melanocarpa extracts may be the medicine of the future for patients living with metabolic syndrome. Anthocyanins, a class of antioxidants found in black chokeberries, appear to counter various pre-diabetic and pre-heart disease related risk factors associated with metabolic syndrome. A daily dosage of 300 mg of black chokeberry anthocyanins (100 mg / thrice daily) has been shown to: improve circulation, increase antioxidant enzyme levels and reduce numerous cardiovascular and diabetic threats including high blood pressure, fasting glucose, LDL cholesterol and triglycerides. At the moment, the availability of black chokeberry extract is somewhat limited. However, the need to find effective and safe options for metabolic syndrome is growing at a fast clip. This may provide the perfect circumstance to introduce this obscure berry to a wider audience.

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In 2010, an estimated 1.9 million people were diagnosed with type 2 diabetes in the United States alone. My guess is that only a very small fraction of them were advised to take up yoga. But, this is likely to change in the years to come. A new study in the August 2011 issue of the journal Diabetes Care reports that adding 3 months of yoga practice to “standard care” effectively reduced body mass index and levels of oxidative stress in a controlled trial involving 123 diabetics. A significant improvement in blood sugar control was also noted. Two previous publications from 2009 support the current findings and add that yoga is also capable of lowering anxiety, blood pressure and high triglycerides in those with adult onset diabetes. This is not to say that yoga is a replacement for appropriate dietary changes, other forms of exercise and sensible weight management. However, it illustrates the potential of such holistic therapies as part of a comprehensive diabetes regimen.

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What I personally look for in a physician, regardless of their specialty, is someone who is an expert in their field, but who also acknowledges and understands the importance of holism. Historical wisdom and recent scientific discoveries make it abundantly clear that it no longer makes much sense to treat symptoms in isolation. These days, physicians need to consider individual dietary, lifestyle and psychological factors in addition to biomarkers and other test results when evaluating a patient’s true health status. Dr. Larry McCleary is an example of a brain specialist who has fully embraced this concept by searching throughout the body for clues that may enhance wellness. Read more »

The term “brain food” is bandied about in magazines, podcasts and television exposés seemingly on a daily basis. Foods such as blueberries, fish and green leafy vegetables are often singled out as supporting neurological health. But, the same is also true of granola bars, low fat diets and even whole grain bread. In short, there are broad and sometimes differing views about what exactly constitutes good choices with respect to brain functioning and wellness. So who better to clear up this confusion than Dr. Larry McCleary? If you aren’t already familiar with the good neurosurgeon, you should know that he brings to the table not only an impressive curriculum vitae, but also a track record of giving back to the community. Read more »

Part of the reason why I make it a point to describe positive scientific studies is to offer hope. Buried within the statistics of clinical trials are dozens, hundreds and sometimes even thousands of individual success stories. But, I fear that’s often forgotten. The people who take part in the interventions I document are just like you and me. They have doubts about their ability to get healthier. They’re pressed for time. They may not even fully trust the people conducting the research in the first place! However, the one thing they accomplish, at least for the duration of the trial, is to act in pursuit of better health. Read more »

What we choose to focus on, whether consciously or subconsciously, has a dramatic influence on our perceived quality of life. I’m frequently reminded of this truism when discussing diet and lifestyle considerations with clients, family and friends. From an evidence-based standpoint, certain activities and foods tend to promote health while others detract from it. In order to help someone achieve greater wellness, items need to be added to the “health promoting” column and subtracted from the “health risk” side. When I explain this straightforward concept, some view my recommended changes as difficult or restrictive. Others see the upside of my proposition: they can eat many foods they previously thought of as forbidden and they’ll feel much better for it. The information I share and the suggestions I make are the same. However, the way they’re interpreted makes all the difference in the world. Read more »

One of the reasons I chose the Internet as my primary mode of communication is that it allows me to continually and publicly update my points of views without much lag time. If a new study is published that contradicts or modifies my opinion about a health topic, I can spread the word about the breaking data almost immediately. The same is not true of books, magazine articles or print newsletters. This reality often leaves me wondering what some of the finest minds in integrative medicine think about current headlines that don’t make it into their finished work. Fortunately, on occasion, I’m able to follow up with some of the health experts I respect the most and ask some of the questions that have been left unaddressed.
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Diseased gums and decaying teeth spell trouble far beyond the quality of a smile. Within the oral cavity lies the potential to influence everything from cardiovascular disease and diabetes to the risk of potentially life threatening infections. Good to remember if you ever wonder whether it’s truly necessary to brush and floss twice daily. Read more »

I can’t tell you how long I’ve put off experimenting with this recipe. As a low carbohydrate aficionado, I’ve been aware of shirataki noodles for many years. But the thought of replacing traditional pasta with a fiber based, gelatinous yam flour seemed decidedly unappealing from the get-go. In the past I’ve used vegetables such as spaghetti squash as a delicious replacement for pasta. I had no problem with that swap because I rationalized that it was, at least, a nutritious substitution. However, there’s a big difference between a mild, nutty squash and glucomannan, an exotic form of fiber, that essentially has no taste of its own. Read more »

As of November 18, 2011, the antidiabetic drug Avandia (rosiglitazone) will no longer be available at retail pharmacies. New guidelines set forth by the US Food and Drug Administration now require that the medication only be prescribed to patients who are already benefiting from it and/or those who don’t respond to other drugs used to control blood sugar. This reversal in policy is largely due to post marketing data indicating an elevated risk of heart attacks in patients who use it. Read more »

A reader recently inquired about why I use so many eggs in the recipes I post on this site. After all, eggs contain a considerable amount of cholesterol and saturated fat. Some medical authorities claim that these dietary components are harmful to the cardiovascular system. In fact, if you browse through the scientific literature you’ll find plenty of reason for pause with respect to eating eggs as a regular part of your diet. And if you happen to be “at risk” for heart disease, forget about it! Don’t even look at eggs! But as is often the case, first impressions don’t always tell the entire story. Read more »

Aerobic interval training is by far my favorite form of cardiovascular exercise. It doesn’t matter if I’m on a treadmill, in the gym or walking on the beach. I could be alone or training a group of clients. The bottom line is that if I’m working out, part of my routine is almost certainly composed of walking at variable inclines and speeds. That’s essentially what aerobic interval training (AIT) is. Instead of walking at a constant pace for prolonged periods of time, you simply push yourself to walk faster/harder for shorter intervals followed by less intense intervals in between. Read more »

Walking down the miles of aisles of nutritional supplements in any given health food store is enough to intimidate almost anyone. Which brand do you choose? How much should you take? Do you ask for advice from the on-site “supplement expert” or “go with your gut”? The best rule of thumb is to never shop for something of importance without first preparing. Nutritional supplements, when used in an informed and judicious manner, have the potential to impact your health in a decidedly positive manner. But if you don’t do your homework ahead of time then you’re essentially gambling with your health. This often means wasting time and money. And, worse, it could even mean that you’re inadvertently endangering your health. Read more »

How many steps do you take on any given day? Most people can’t answer that question with any sense of accuracy unless they use a pedometer. Up until this past Saturday, I know I couldn’t tell you how many times my feet moved forward or backwards per day. No clue. 1,000 steps? Possibly. 4,000 steps? Maybe on a good day. Well, on Saturday the figure was 8,670 steps. To be more specific, that was the total number of steps I took while at the Anaheim Convention Center – the site of this year’s Natural Products Expo West.
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