The first Monday in September ushers in Labor Day in the United States. This is a federal holiday that celebrates the achievements of American workers and the establishment of the labor movement over 100 years ago. It also provides an extended three-day weekend for many families and a final opportunity to enjoy the long, hot days of summer. A familiar part of many Labor Day get-togethers is firing up the barbecue. Beef, turkey or “veggie” burgers top the list of grill-friendly candidates to serve at such occasions. But this year, I’m going to do something slightly different. Instead of the standard fare, lamb burgers are on the menu and with good reason.

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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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It’s been an unseasonably cool summer in Southern California. But, at long last, a sort of heat wave has finally arrived. As the temperatures rise, the number of ice cream trucks seem to multiply. This was the case when I was growing up and remains true in 2010. Sadly, the selection of frozen treats sold to today’s youth isn’t much healthier than those that populate my memories. Artificial colors, flavors and high fructose corn syrup are still mainstays of many of the best selling popsicles. You can view this as a rather disheartening example of how some things never change or you can do something about it. Why not make your own popsicles at home? Read more »

Have you ever been in the presence of a truly gifted salesman? I think most of us have at one point or another. In fact, I suspect that merely asking that question conjured up an image or memory from your past. In all likelihood, the vast majority of you were thinking of someone who was selling something mostly for profit. Please don’t get me wrong. I don’t think there’s anything wrong with turning a profit. But I sometimes wish that it was as easy to sell the concept of charitable giving and good health practices as it is to sell alluring products.
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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 »

In the late 1990′s I was working as a health food store consultant. I would advise the buyers and owners of health food stores about which types of supplements I thought were safest and most effective. On occasion I’d find myself in the middle of “rush hour”, when the health food store staff was outnumbered by patrons. This gave me an opportunity to work with customers in a more direct fashion. In addition, it allowed me to converse with individuals about what worked and didn’t in the personal application of natural remedies. I vividly recall one instance when I approached an older lady who was comparing labels in the protein powder isle of a family owned store. I offered some information and suggestions but also posed a few questions. Out of that exchange, I learned about an interesting ingredient that she always used when making protein shakes – avocado. Instead of using cream or milk in her blends, she used cold water, ice and a whole avocado. This gave her a dairy-free alternative that was rich in potassium and helped manage her borderline-high blood sugar and hypertension. Read more »

This is the second part of my interview with the founder and president of the Nutrition and Metabolism Society, Dr. Richard Feinman. Apart from the information presented, I hope you’ll take note of a theme that he continually comes back to: concerns and/or opinions do not equal evidence. This is true whether they’re stated by celebrities, doctors, family or neighbors. In order to truly understand the value of any diet or health practice, we must first evaluate the evidence behind it. What’s more, any reasonable health authority should be willing to back his or her point of view with a solid scientific foundation. Dr. Feinman is an excellent example of this. He handles my inquiries head on with the confidence that he has science on his side.
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Nobody wants to waste time or money on quackery. On the other hand, we’ve all heard anecdotes about people who have made dramatic recoveries under the care of holistic healers. The question then becomes: How exactly does one navigate through this uncertain terrain? The first step is to get a referral from someone you respect. But even with that assurance, you’ll still need to practice something I call “inquisitive optimism”. This requires maintaining a hopeful attitude while at the same time asking plenty of questions. Read more »

If you’re a frequent visitor to my site you know that I place a high value on presenting responsible information that is evidence-based. You won’t find much in the way of hyperbolic health claims or tabloid style rhetoric here. That sort of reporting is not productive and rarely brings about meaningful change. The same holds true in the fields of higher education and medical research. I believe that Dr. Richard Feinman exemplifies the type of philosophy and attitude that will eventually revolutionize the world of biochemistry and nutrition. I’m proud to announce that over the next several weeks I’ll be presenting some of his insights on the role that low carbohydrate diets can play in transforming modern health care.
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When I was a little boy there was one particular food that I simply couldn’t stand. I think most kids have at least one gastronomical nemesis. The odd thing about mine was that it was made up of ingredients that I actually enjoyed in other dishes. For instance, I loved lasagna, pasta marinara and pizza. And ketchup? Fuggedaboutit. I put it on just about everything. But tomato soup was an entirely different story. I could sit at the dinner table for hours upon hours with tears in my eyes and still never finish a bowl. Read more »

What is the one thing that attracts and repels people and situations into your life? To my mind, it’s how you view the world. It’s absolutely vital to understand how you really feel about the important issues of life. But from that point on, the decisions you make become even more interesting. Will you choose to surround yourself with people and places that wholeheartedly agree with your outlook? Or, will you invite in other points of view that challenge your philosophical notions? From my perspective, the latter and more difficult of the two options is probably the better way to go. Maybe that’s why I like Twitter so much. Read more »

Does snacking assist with weight loss or encourage weight gain? At first glance the answer may seem obvious. Many people come to the conclusion that adding a snack or two to your daily schedule surely increases caloric intake and, thereby, contributes to extra pounds. Well, that’s one theory. Another theory is that snacking between meals can help balance blood sugar and stave off overeating in subsequent meals. So which of these competing hypotheses is correct? I’ll give you my two cents on this debate in today’s Healthy Monday tip. * Read more »

Virtually all of the sciences strive to help mankind progress. What’s more, the desire to learn new things and build upon the past is a deeply ingrained characteristic of being human. On the other hand, so is forgetting the past. A case in point is the way modern science views nutrition. Surely there must be a better way of eating than the example set by generations far removed from ours. We’re smarter these days! It’s like comparing one of the first automobiles to the all-terrain, automatic, computer assisted, hybrid vehicles of the present. Right? Not if you ask some truly progressive physicians such Dr. Richard Feinman and Dr. Mehmet Oz. 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 »

Some health news practically begs to be told. This past week I received two emails and one Twitter message about a possible connection between higher HDL (“good”) cholesterol levels and a reduced risk of cancer. So my first item of business today is to review that data which comes courtesy of my favorite naturopathic physician in Oregon, Dr. Orna Izakson. Our second stop on this Twitter Thursday examines a proposed link between a specific type of fat and improved brain function in older dogs. That gem is brought to us by Dr. Michael Eades, a leading authority on living a healthy low-carb lifestyle. Last, but not least, there’s a new superfood recipe straight from the test kitchen of Dr. Jonny Bowden – the natural health guru to Hollywood and beyond. Read more »