5 Ways To Reduce Dietary AGE

March 22, 2012 By Leave a Comment
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Not many people have heard of advanced glycation end products (AGE), but it should be on your radar as something to avoid because of their link to aging, diabetes, neurodegenerative diseases, and even premature wrinkling of the skin. There are two ways AGEs get into your body. They are made when we consume excess sugar, which enters the bloodstream and cross-links with protein in your body, a process called glycation. Collagen and elastin fibers in the skin are particularly vulnerable and when glycation occurs, these fibers become brittle and lose elasticity, resulting in … [Read more...]

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Cauliflower Rice

March 15, 2012 By 1 Comment
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If you're trying to up your intake of vegetables, trying to lose weight, or are cutting back on wheat, gluten, grains, or carbohydrates in general, you have to try cauliflower rice. I was first introduced to it by my friend, chef Sabra Ricci, who created a cauliflower rice recipe (along with a ton of other recipes) for my book. There is actually no rice in cauliflower rice, it's simply cauliflower that has been cut up into rice-sized pieces in a food processor or blender (you can chop it by hand if you're good with a knife). You use it as a substitute for rice. Although it's still … [Read more...]

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Triclosan – Is it in the Products You Use?

March 14, 2012 By Leave a Comment
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I’m almost out of liquid hand soap at home. Although I could easily pick it up at the drugstore half a block away, I’m going to wait and get it at a health food store tomorrow. I buy large refill bottles and my drugstore only carries antibacterial soap in that size, which contains a chemical called triclosan. Besides being found in antibacterial soap, triclosan is in some brands of mouthwash, toothpaste (Colgate Total), deodorant and skin care products as well as facial tissues, yoga mats, cutting boards, bed linens, towels and many other consumer products. The FDA is reviewing the … [Read more...]

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Black Sesame Seeds: An Asian Uberfood

February 17, 2012 By 4 Comments
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Black sesame seeds are one of the best everyday foods we can add to our diets as we age, according to traditional Chinese medicine. As we get older, our “yin jing”—our very essence—can get depleted by prolonged or extreme stress, overwork, illness, childbirth, or even by aging itself. A depleted yin jing is associated with premature aging. Although there are certain herbs that can be used to strengthen yin jing, black sesame seeds are considered a yin jing tonic and are thought to promote longevity and even slow the development of gray hair. From a nutritional perspective, … [Read more...]

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5 Great Reasons to Try Kañiwa

February 15, 2012 By 2 Comments
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Kañiwa (pronounced kan-yee-wah) is a seed that grows high in the Andes mountains of South America, in southern Peru and Bolivia. This ancient seed was a staple food for the Incas because of its ability to grow in tough climates. Although it looks like a grain, kañiwa is the seed of the leafy goosefoot plant and a close relative to quinoa. I tried it for the first time this week and think it's a great grain-alternative to add to your diet. Here's why: 1. Kañiwa is a nutritional powerhouse like quinoa. Packed with protein, 1/2 cup of cooked kaniwa has 7 grams of protein, 4 grams of … [Read more...]

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Is Maple Syrup a Good White Sugar Alternative?

February 9, 2012 By Leave a Comment
Photo by Joe Zlomek

When it comes to alternatives to white sugar, one of my personal favorites is maple syrup. Perhaps it’s because I'm Canadian, or part Korean, but I love how the rich maple flavor complements so many dishes, from roasted butternut squash to Asian dishes (I combine it with tamari, rice vinegar, dark sesame oil and garlic to make an maple-soy sauce). Maple syrup is made by collecting and boiling down the sap of maple trees to reduce the water content and concentrate the sugar. The resulting syrup is filtered to remove sugar crystals and then bottled. While this process seems simple … [Read more...]

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Can Bad Gut Bacteria Make Us Fat?

February 7, 2012 By 4 Comments
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Our intestines are filled with healthy bacteria that helps us digest food, absorb nutrients, and fight off “bad” or pathogenic (disease-causing) bacteria. A new study published online in the journal Nature suggests that the presence of high amounts of pathogenic bacteria in the guts of mice can result in obesity and nonalcoholic fatty liver disease, a condition that affects 75 percent of obese people. Conducted by researchers at Yale University, the study involved mice that had been engineered to have a microbial imbalance in the gut. With a 1,000-fold increase in pathogenic gut … [Read more...]

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Is Coconut Water Better For You Than Plain Water?

February 2, 2012 By 1 Comment
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Last March at Expo West, I was amazed by the number of coconut water brands that had hit the market in a relatively short period of time. They were being promoted as a natural source of electrolytes, instead of sports drinks, but also as a more healthful alternative to bottled water. I understand the appeal. Plain water can get boring. While I enjoy the taste of coconut water, especially if it’s from a freshly opened coconut, I don't think it lives up to the hype as a wonder-drink for a couple of reasons: Sugar content - I watch my sugar intake but like to eat a variety of foods during … [Read more...]

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10 Clean-Eating Pantry Staples

January 9, 2012 By 4 Comments
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If you're cleaning up your diet for the new year, you've probably stocked up on some of these fruit and vegetables. Here are some of my must-haves for your kitchen pantry. 01. Compared to other nuts, raw walnuts are loaded with the highest amount of polyphenols, antioxidants that are believed to reduce the risk of heart disease by decreasing cholesterol, improving blood flow, and reducing inflammation. Walnuts are also rich in alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. Try adding raw walnuts to a salad or pesto or simply eat them as a snack. 02. Chia Seeds are … [Read more...]

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Arugula Pesto Recipe

January 6, 2012 By Leave a Comment
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Although arugula is often thought of just as a salad green, it's a cruciferous vegetable, like broccoli, cauliflower, kale, collard greens and watercress. If you like arugula's peppery bite, try this variation on traditional pesto by using baby arugula instead of basil. Simple Arugula Pesto Recipe Ingredients 2 cups baby arugula leaves 1/2 cup extra-virgin olive oil 1/2 cup slivered almonds 1/2 teaspoon sea salt Parmesan cheese (optional) Method Wash and dry the baby arugula leaves. Add the arugula leaves, olive oil, almonds, and sea salt to a blender and pulse until it is … [Read more...]

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