We all know how great beans are. Yes, they are rich in fiber, antioxidants, protein and now a study published online last week in the Archives of Internal Medicine shows that the consumption of beans improved glycemic control and reduced estimated heart disease risk.
The researchers from the University of Toronto had 2 groups of people either consume a low Glycemic Index (GI) bean diet by increasing bean intake by 1 cup a day or a low GI diet by increasing insoluble fiber through consumption of whole wheat products. Glycemic Index is a measure that shows how quickly blood sugar rises after we eat a certain food. At the end of the study both groups had a reduced HbA1C levels, a measurement of glucose usually from the past 1-3 months. The reduction in HbA1c with the bean diet was greater than with the wheat fiber diet. Also there was a greater heart disease risk reduction on the bean diet, which according to the researchers is due to a greater e reduction in blood pressure. Read more »
As promised in my post about my visit to the Food and Nutrition Conference, I’ll be sharing interesting, Mediterranean inspired recipe ideas that I found at the conference. Beans are always on top of the list of healthiest foods and a very important part of the Mediterranean diet. Here is a recipe that presents lentils wrapped up in phyllo dough, putting them in a nice attractive package to be served as an appetizer. A perfect idea if you are entertaining or for the holidays or…if you just want your kids to eat beans. Read more »
There is a pear tree in the backyard of my parents house and when we ended up with a bagful of pears which were already somewhat ripe, I knew I had to make a pear cake. Over the summer I had seen on Chow a Greek stand in New York that apparently made a wonderful pear olive oil cake and I wanted one too. I tried several recipes and in the end I was happy with a slightly modified version of a recipe on this Spanish Olive Oil website.
Now, obviously this cake is not only great with coffee and for kids, it does have health benefits. Of course the fat is coming from the olive oil, rich in monounsaturated fats (good fats) that help lower the bad cholesterol in the blood. But with the addition of pears (about 3 cups) you get fiber, but not just any fiber. Pears are actually a good source of both types of fiber: insoluble and soluble. Insoluble helps your GI tract work smoothly, keeps you “regular” and the soluble fiber also lowers bad cholesterol and may be associated with lower blood pressure. I also used whole wheat flour in this version adding some more fiber. So, really, you have a heart healthy cake, that doesn’t taste heart healthy. Read more »
Every fall, the Academy of Nutrition and Dietetics (former American Dietetic Association) organizes a conference known as the Food and Nutrition Conference and Expo (FNCE). Over 8,000 registered dietitians (sometimes more), nutrition science researchers, policy makers, health-care providers and industry leaders attend this conference
I have been going to FNCE for several years now, and as President-Elect of the International Affiliate the American Overseas Dietetic Association (AODA) it is the place to meet up with colleagues from all over the world. This year I am proud to announce that I also received the award for AODA Outstanding Dietitian of the Year (yay!).
Attending these conferences is always interesting because you can see the trends in the U.S. food and nutrition community. Since I have been living in Greece for the past ten years, for me it is a place to stay connected with what is happening and how the Mediterranean diet or aspects of the Mediterranean diet are being promoted there. Read more »
I’m currently in Philadelphia attending the annual Food and Nutrition Conference and Expo organized by the Academy of Nutrition and Dietetics (former American Dietetic Association), and while I’m here, of course there has been much discussion of the new lunches of the National School Lunch Program. Apparently kids in the US schools do not want to eat the new school lunches that must now include fruits and vegetables according to the new requirements. Not surprising considering how they are serving those vegetables.
Well let’s see what is going on here: According to the NYT, these revised school lunches include string beans, baked sweet potato wedges and packaged baby carrots. Well of course the kids are throwing them in the garbage. I don’t like eating plain string beans or plain carrots either, and I’m an adult and a nutritionist!
The problem here is that we’re trying to get kids to eat more vegetables by just giving plain, boring, tasteless vegetables. And not only kids, adults are trying to do this too. I see this phenomenon every time I visit the US; time and time again they try and get their vegetables requirements by eating raw or plainly cooked vegetables. They are trying to eat more of them by serving them with dips: there are only so many raw broccoli florets you can eat with ranch dip or steaming or boiling vegetables maybe with a touch margarine or butter. l mean really, how many vegetables can you eat that way? Read more »
I am currently in Philadelphia to attend the Food and Nutrition Conference and Expo (more about that later). While flying out of Athens conveniently there are a few shps that sell Greek food products. The nice thing about these stores is that they sell a good variety of Greek PDO ( Protected Designation of Origin) products and not just a couple of touristy products. So if you’re visiting Greece and didn’t get a chance to buy the goodies, here are a few unique things to pick up before you fly.
These Greek pistachio nuts are known for their taste. These are the original, straight off the tree from the island of Aegina. Read more »
Continuing with the Ancient Greek theme, I came across several recipes while reading all these books about the food of the ancients Greeks, that looked quite familiar. When you look at these recipes, you would never think that they were “ancient”. In fact, they look very similar to recipes Greeks and others make today. So here are 3 Ancient Greek recipes (as described in the book The Classical Cookbook) that use ingredients that you probably have in your kitchen at this very moment, so try them out, they are for the most part healthy and easy. Read more »