Eating out can be a challenging proposition if your goal is to maintain a trim waistline and wellness in general. But just because it “can be” difficult doesn’t mean that it “has to be”. I think the biggest determinant of the quality of food you ultimately eat while out is how well you’ve prepared in the first place. Successful meal planning requires being aware of the healthiest possible options. Even the most nutritious entrees can be rendered unhealthy by side dishes. A fresh fillet of wild salmon laid artistically over a mound of mashed potatoes isn’t the same story as one served with a side of sauteed kale or pureed cauliflower. My Healthy Monday tip of the week is to strategically select your side dishes and ask for substitutions whenever possible.
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Today I’m pleased to present the finale of my interview with Dr. Richard Feinman, editor-in-chief of the medical journal Nutrition and Metabolism. Regular readers of this site know that it’s unprecedented for me to devote so much time to a solitary figure in the scientific community. Here’s the reason why. There are certain nutritional strategies that are considered illegitimate and/or politically incorrect. Carbohydrate restriction is sometimes lumped into this pejorative category. There are a whole host of misconceptions and prejudicial characterizations assigned to those who engage in such a lifestyle and the researchers who investigate the health effects of doing so. I believe that a large portion of the misgivings about such menu plans result from a lack of evidence-based data. If my theory is correct, then one of the most effective remedies for dispelling such myths is to confront them with the most articulate and reliable authorities in the field of carbohydrate restriction research. It’s hard to imagine a better advocate or representative than Dr. Feinman.
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There are certain trends that are very difficult to predict. Long term economic forecasts, technological prognostication and weather outlooks are notorious for making many analysts look the fool. However, select aspects of health care are considerably easier to estimate. An example is preventable disease. Far too many people are literally speeding up their own demise by the way they live their lives. Some of the hardest hit segments of this population are children and adults experiencing financial hardship. What is desperately needed is some meaningful form of intervention. Several recent messages on Twitter offer practical suggestions about how to reduce the economic burden and widespread damage associated with preventable health conditions.
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Recently, Mrs. Healthy Fellow and I celebrated our 11 year anniversary. When we first started dating one of our favorite meals was a dish known as Melanzane Alla Caprina – a devilish, culinary creation from Italy, the land of my ancestors. Goat cheese is rolled into breaded and fried slices of eggplant, then topped with marinara sauce, mozzarella cheese and served with freshly baked, artisan bread. We’ve long since abandoned that style of eating. But the lovely recollections of that time period were in my thoughts while I was thinking up a recipe for this week.
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A reader recently asked me whether adding cow’s milk to coffee negates any of its health benefits. My investigation into the topic lead me down a few different roads. However, all of the paths ultimately ended at the same destination – how to make a healthier “cup of Joe”. The solution is simpler and tastier than you might think. Read more »

Many nutritionists agree that grilled or poached wild salmon is wonderfully healthy. But it can also become rather monotonous if that’s the only way you prepare it. However, there is a way of adding extra flavor and texture to salmon without the addition of refined carbohydrates in the form of bread crumbs. My solution is to encrust it using aromatic seasonings and ground nuts. Read more »

Traveling can be be a lot of fun but it can also be challenging if you’re on a prescribed diet or wellness routine. Mrs. Healthy Fellow and I were reminded of this when we spent this past July in Martha’s Vineyard. Today I’m going tell you about a few of the strategies we personally employed and also give you an idea about what kinds of foods we ate while away from home. If we can manage to stay true to our health objectives while on the road, so can you. Read more »

The long hot days of summer have finally arrived. You want something delicious and nutritious to eat, but you don’t want to fire up the stove or the oven. What to do? Why not “cook” without cooking at all? Before you jump to the conclusion that I’m suffering from heat stroke, let me explain. There’s a form of food preparation that utilizes fruit acids to cook/denature proteins found in select foods such as fish. The pickling process involved yields a dish known worldwide as ceviche. This is a valuable addition to any cooking repertoire because it’s easy to prepare and allows for a fresh way to enjoy more health promoting seafood. Read more »

Much of the potential and risk associated with the natural health industry involves the issue of responsibility. Who is responsible for ensuring the efficacy and safety of natural remedies? In terms of oversight, consumers must rely on watchdogs within the natural health industry itself and the US Food and Drug Administration (FDA). However, many people feel let down by this agency. That’s why we consumers need to get involved in the process. I think the best way is to become informed about the actual research behind these products rather than the glossy marketing and superficial propaganda put out by detractors and proponents alike. Read more »

Breakfast is arguably the most important meal of the day. It directly follows a period of fasting and sets the nutritional foundation for the waking hours to come. The tricky part is how to make the most of breakfast while still being mindful of practical considerations such as getting to school or work on time. In my experience, the key to overcoming this commonly cited hurdle is to prepare food in advance. But not just any food will do. A strategic mix of macronutrients is what your body thirsts for first in the morning. Today’s recipe delivers just that and a whole lot more. Read more »

I’m not sure how I feel about the concept of meaningful coincidences or synchronicity. But that doesn’t stop me from assigning significance to patterns that seem to crop up for whatever reason. In the past few weeks several people that I know have expressed a concern about the estrogenic properties of soy foods and supplements. I’ve covered this issue in previous columns, but thought this might be a good time to report on the most recent evidence available on this controversial topic. Read more »

Recently, I was having dinner at a restaurant and noticed several types of “stuffed potatoes” on the menu. If you’re unfamiliar, the name basically tells it all. A baked potato is cut open and some of the insides are scooped out and then replaced with a variety of fillings such as bacon, broccoli, cheese, chili and sour cream. The end result can be rather delicious and the price is usually right because it’s quite filling. But since I no longer eat potatoes I quickly moved on to other, more nutritious options on the menu. Read more »

When you think of the word ‘chemistry’ an image of a science lab filled with beakers, flasks and petri dishes probably comes to mind. But you don’t need a Ph.D., safety goggles or a white lab coat to apply the power of this science as it relates to food. There are already scientists hard at work doing research in the field of food chemistry. All we have to do is pay attention to the papers they publish in the medical literature. Read more »

I’m really excited about today’s recipe for a couple of reasons. First and foremost, I never thought of myself as the type of guy who could successfully pull off a dish like this. From a distance it just seems too exotic for a simple fellow who was born and raised in Southern California. But I’m equally happy to report that this particular recipe is very easy to make and lends itself well to leftovers and other interesting food combinations. Read more »

My wife and I had the pleasure of celebrating Father’s Day with my parents and sister this past weekend. It may come as no surprise, but the topic of health almost always pops up whenever we get together. The unfortunate reality is that some of the stories we discuss are rather sobering. For instance, my mother mentioned an old friend of the family who is now in her late 90′s. Apparently she’s lost much of her appetite so that her nutritional outlook isn’t very promising. This is particularly troubling because getting adequate nutrition is all the more important for seniors. This exchange with my mom inspired the following two recipes. Read more »

It’s not uncommon for me to have a glass of biodynamic or organic red wine with my evening meal. As I was planning dinner last night, I got to thinking about why I enjoy wine and also about the rather substantial number of people who can’t or choose not to include alcohol in their lives. That thought process lead me to a decision to brew a cup of chamomile tea instead of having my usual glass of Pinot Noir. I remembered a study from last year that described the anti-anxiety properties of chamomile. So I wondered whether this herbal brew could provide a similar soothing effect as I’d come to expect from wine. I was pleasantly surprised to find that it did. This experience is the basis for my Healthy Monday tip of the week: Drink more herbal tea! (1) Read more »