When I was a kid, being served tomato soup was one of the worst forms of punishment. It wasn’t intentional, but that’s how my psyche and taste buds interpreted it. The stranger thing is that I actually enjoyed many other foods made from tomatoes, especially ketchup and marinara sauce. Perhaps my taste buds have matured, but I now enjoy tomato soup when it’s prepared to my liking, which is code for “when cream is added”. And while it’s true that most people enjoy foods with added cream, not everyone chooses to eat them. It could be that they’re sensitive to lactose, trying to lose weight or vegan. Whatever the reason, cream can be problematic for certain individuals and when entertaining a crowd. Read more »

Last week, I stopped into a popular coffee shop and ordered a large, iced Americano. While waiting to pay, I noticed an advertisement for a new line of icy, fruit flavored drinks that featured green coffee extract. That’s right, green coffee. Combining coffee and fruit may seem like an odd pairing, but, in reality, the flavor of raw coffee beans bears little to no resemblance to the brewed forms of coffee enjoyed the world over. Taste issues aside, you may be wondering why green coffee extract would be included in summery drinks and/or so called “functional foods” in the first place. 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 »

At this very moment in laboratories throughout the world there are scientists creating and/or isolating chemicals that the human body will hopefully perceive as sugar. The ultimate goal is to manufacture white crystalline powders that are free of aftertaste, calories and harmful side affects. By achieving this objective, billions upon billions of dollars would be assured. What’s more, consumers, including diabetics, would finally be able to enjoy desserts and sweets of all kinds without fear of health related consequences. Many regulatory agencies in the US and abroad believe such products are already available. They carry names such as NutraSweet, Splenda and Sweet ‘N’ Low. But not all consumer advocacy groups and medical experts agree with this position. Taste issues aside, some of these synthetic sweeteners may not be as safe as they claim.
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New York City is rightly considered one of the culinary capitals of the world. Top chefs from every conceivable background set up shop in NYC to show off their most creative and revolutionary gastronomic concepts. This is great news for visiting epicureans, but a potential disaster for anyone trying to adhere to a healthy diet. I fall squarely into both camps. I’m an admitted foodie that insists upon nutrient density. What to do?
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Tomorrow will mark the release of a new educational tool created by the U.S.D.A. that is intended to shape the way Americans eat. A “dinner plate” will be used to illustrate the recommended intake of various food groups instead of using the previous graphic – a “food pyramid”. The exact details of what will be served on the plate have yet to be made public. But clues provided by administration insiders highlight the expected guidelines that are to come. Read more »

Medical research usually comes in one of two forms. There’s the common sense variety of information that reports seemingly obvious findings that most people already know. Then there’s the revelatory type, which reports new insights or unique ways of looking at old data. On the face of it, the revelations may appear to be the more important of the two. But a good reminder can have a great, if not greater impact on your health than new scientific discoveries. After all, both new and old research is only beneficial if we’re consciously aware of it and put it to good use. Read more »

I’m always grateful to receive questions from site visitors and those who follow me on Twitter. In many instances, the inquiries posed are quite personal and/or specific in nature. Under those circumstances I reply directly and in a completely confidential and discreet manner. But some questions strike a more universal cord. When that happens, I try to post the answers in one form or another on this site for all to see. Read more »

At this years Natural Products Expo West, a new line of cocoa-based supplements received a great deal of attention. This is the latest example of a renewed sense of excitement surrounding the health potential of Theobroma cacao extracts and foods. However, not everyone is ready to embrace chocolate as a health food. Some health authorities are hesitant about giving their seal of approval, citing concerns ranging from increased cardiovascular risk to obesity. Who are we to believe? Should we place our faith in supplement manufacturers who suggest a broad array of health benefits or the skeptics that still consider chocolate merely candy? Read more »

At the end of last year Mrs. Healthy Fellow and I took a trip to Paris and the French Riveria. While there we surveyed the natural health and nutritional landscape. A term that kept coming up in our travels was The Dukan Diet. According to the cover of the book bearing the name, this dietary approach provides nothing less than “The Real Reason the French Stay Thin”. Now The Dukan Diet has made its way to Canada and the United States. It’s been modified to address a few cultural differences and is slated to become the next “it” diet. The question is: Should you consider adopting the principles contained within the pages of this weight loss guide? Read more »

There are numerous ways of dealing with food cravings. Last week, I mentioned one practical option which is to make a healthier version of the food you’re lusting after – such as birthday cake. But ultimately the most assured way of avoiding dietary disaster is to gain true control over your compulsion for foods that cause you harm. This isn’t an indictment of an occasional treat or exception to your dietary rules. However, in many instances, food cravings aren’t that innocuous. They can quite literally lead to the derailment of important health goals. It doesn’t need to be that way. Read more »

This past week, Mrs. Healthy Fellow and I had the pleasure of visiting Buenos Aires in Argentina. Our brief time in this complex and intriguing metropolitan area gave us a glimpse into the generous nature of the Argentinian people or “Portenos”, and the distant and recent history that influences the present culture and political climate there. Among other things, we paid close attention to health care and nutritional trends along the way.
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