Pam Belluck’s New York Times article will make a lot of people happy!

…”In a small study in the journal Nature Neuroscience, healthy people, ages 50 to 69, who drank a mixture high in antioxidants called cocoa flavanols for three months performed better on a memory test than people who drank a low-flavanol mixture.

On average, the improvement of high -flavanol driners meant they performed like people two to three decades younger on the study memory tasks, said Dr. Scott A. Small a neurologist at Columbia University Center and the study’s senior author. They performed about 25 %better than the low-flavanol group.”

“…Besides improvement on the memory test- a pattern recognition test involving the kind of skill used in remembering where you parked your car or recalling the face of someone you just met-researchers found increased function in the area of the brains hippocampus called the dentate gyrus, which has been linked to this kind of memory.”

“…Do not rush out to buy Milky way or Snickers bars. To consume the high-flavanol groups daily dose of epicatechin, 138 milligrams, would take eating at least 300 grams of dark chocolate a day- about seven average candy bars…Milk chocolate has most epicatechin processed out of it”.

Many of my clients are drinking smoothies for breakfast. They are quick and easy.
However, often the sugar content adds too many calories to the liquid drink. This can be an extra concern for diabetics.

Today’s Dietitian ( September 2014) provides suggestions to making the perfect smoothie.

A) Be careful of portions. Using a 16-20-oz glasses can easily increase calories up to 500 or more per serving.
B) High fat ingredients such as nut butters and avocados are packed with healthy fat and protein but often clients overload on these ingredients. Non fat organic plain yogurt or non- GMO soy, rice, green pea, etc. protein powders are great options to cutting calories and increasing protein.
C) Overusing fruit juice or fresh fruit can replace healthier ingredients such as seasonal vegetables that are much lower in sugar and more nutrient and fiber dense.

With spring finally here and daffodils in bloom, it’s likely that grilled lamb and burgers will be reintroduced on our dinner menus!

As per Today’s Dietitian Magazine, the editor comments on the impact of advanced glycation end products (AGEs) and the attention it is getting in recent months.

As per Judith Riddle, “AGEs are harmful compounds that result from cooking foods at high temperatures. The American diet contains foods that are largely heat processed and include high levels of pro-oxidant AGEs’ known to cause inflammation, suppress defense mechanisms, boost appetite, ehance obesity, and diabetic risk. People should be aware of overcooked foods, especially red meat that’s charred in the oven or on the grill, as this is a sign that AGEs are present”.

No need to give up the grill! Choose carbohydrate-rich foods as fruits, vegetables and vinegar or lemon juice marinades to produce the least amount of AGEs.

…A must see new documentary, free on Netflix! Comprehensive and shocking nutrition studies completed by  Dr. Colin Campbell (Professor Emeritus at Cornell University) are revealed in this film as well as in his national best seller book, The China Study. Everyone will think twice about their eating habits and food selections! 

Quite surprised! From Zaragoza to the northern Basque region, fruits and vegetables were really limited.

However, the paella (saffron rice  with fresh mussels,crab, and chicken) from Madrid and Pintxos (Basque appetizers) from San Sebastian magnificent coastal resort made up for the lack of produce. Understandably, the land is so dry and arid. Infact, our US Marines are flown into Zaragoza’s mountainous region for training since it resembles Afghanistan’s terrain.   

Although I wasn’t ready to leave, biting into my first apple in 8 days was heavenly!  Now it’s back to work!