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After reading Kathy Freston’s book Quantum Wellness, Oprah tries a 21-day cleansing diet and eliminates caffeine, sugar, alcohol, gluten and animal products. Read the highs and lows of Oprah’s experience in her blog.
On her 4th week, she says:
What I know for sure is I’ve reached a new level of awareness about food, eating and the […]
Advocates of raw foodism (which include celebrities Carol Alt, Uma Thurman, Alicia Silverstone, Donna Karan, and Lisa Bonet) believe that cooking and processing fruits and vegetables drastically reduce or destroy the nutrients and helpful enzymes found naturally in them. Aside from helping lose weight, raw foodists also claim that raw foods are easier to digest, […]
Tempeh is an Indonesian food product made out of soybeans fermented with spores of a mold called Rhizopus oligosporus. It has high protein content and is thus considered to be a meat substitute in vegetarian cuisine.
Recently, a new high-fiber version has been developed, using barley instead of soybeans.
In her work, Charlotte Eklund-Jonsson developed methods to […]
According to a new study published in Arthritis Research & Therapy, a gluten-free vegan diet may improve symptoms of rheumatoid arthritis, which is not only a debilitating condition on its own, but also associated with an increased risk of atherosclerosis (hardening of the arteries) and cardiovascular diseases.
A research team at Karolinska Institutet has shown in […]
In the previous entry, nutritionist and gourmet vegetarian Joy Pierson shares her insights on vegetarianism. However, no matter how convinced we are on the health benefits of going vegetarian/vegan, it’s often difficult to make the shift. Here are tips from Joy on how to “start exploring healthier food options without giving up the joy in […]
This video comes from Capessa and it features Joy Pierson, owner of Candle 79, a fine-dining vegan restaurant. In this video, Joy dispels the notion that vegetarian fares are bland and boring. As a nutritionist, Joy recognizes the link between food and prevention — even reversal — of disease. Here’s the video:
Tags: cafe-79, diet, functional-food, […]
Data from a large, prospective epidemiologic study published in this month’s issue of The American Journal of Clinical Nutrition supports previous findings from small-scale investigations on the link between plasma vitamin C concentrations and stroke risk. They found that individuals with high concentrations of vitamin C in the blood plasma had a 42% lower risk […]
Raw or cooked– which is more nutritious? Raw foodists believe that cooking and processing fruits and vegetables drastically reduce or destroy the nutrients and helpful enzymes found naturally in them. It does make sense, considering how destructive heat can be. However, data from a new study indicates that cooking is not all that bad, and […]
In a previous entry, I have already pointed out the anti-cancer properties of cruciferous vegetables — cabbage, kale, broccoli, cauliflower, and many others.
However, it seems that while these veggies are rich in anti-cancer compounds called isothiocyanates, it is best to eat them raw.
“Cooking can reduce 60 to 90 percent of ITCs,” says Li […]
Here’s a simple and quick stir-fry recipe from Fit Fare combining kale, a kind of cabbage which has been documented to have anti-cancer properties, and garlic, which is linked to reduced cardiovascular and cancer risks. The dish calls for:
1 bunch kale
3-4 tablespoons of your favorite oil (I use grapeseed oil)
5-6 cloves of garlic, minced
Pinch of […]
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