Breaking Down Nutrition

Are you trying to take care of your health and make smarter food choices? Cooking shows, companies that deliver fresh ingredients to your home, grocery stores with selections of tasty-looking ready-to-eat meals are booming. We want our food to taste good, look appetizing and be nutritious, right?

Why not kick it up a notch in your kitchen? Ok ok, you’re think you’re not a great cook or you don’t have the energy when you get home from a long day. I hear you. Enter… culinary nutrition… the combination of nutrition with culinary skills. Let’s talk to Regina about easy ways you can add a little culinary nutrition to your everyday meals.

Here’s the recipe Regina mentioned to get you started incorporating culinary nutrition at home. Easy peasy…Beans and Greens

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PODCAST. Are you considering bariatric surgery? Do you think you may have binge eating disorder? The trifecta of an eating disorder, obesity and bariatric surgery creates a complex health situation. Joining me on the podcast is Karen Beerbower, a registered dietitian nutritionist who’s certified to treat eating disorders. For years she was an instructor training bariatric physicians and brings her knowledge and experience to her patients in Orlando as well as through tele-health. To find out more about Karen or to contact her go to her website.

Don’t miss the companion podcast, Does Your Child have Binge Eating Disorder?

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PODCAST. Are you over 50 and want real answers to the best diet, protein, supplements, statins or menopause? There is so much hype and so many products that promise to STOP the aging process which, really, we know you can’t do. Let’s get some answers to questions on your mind.

Joining me on the podcast is registered dietitian nutritionist Dr. Christine Rosenbloom, professor emerita of nutrition at Georgia State University. A Board-Certified Specialist in Sports Dietetics (CSSD) she’s a contributing editor for Nutrition Today, and a monthly contributor to USA Swimming, both for the website and Splash Magazine. Find out more about Dr. Rosenbloom on her website and follow her on Twitter.

Dr. Rosenbloom’s book… Food & Fitness After 50… was recently released. What I like about it is that it gives you the tools to take control of your food choices and fitness strategies as you navigate your 50s, 60s, 70s and beyond. Life is so busy and active and everyone wants to maintain good health or maybe improve it and be able to do whatever you want and enjoy. The book answers a lot of questions you can really use. In the podcast we want focus on some of these most asked questions. First, Is there a BEST diet if you’re over 50? Listen now for all the best tips and strategies on healthy aging.

Don’t miss these companion podcasts on Five Foods To  Boost Menopause Memory and Protein: How Much is Enough?

PODCAST. Can what you eat affect your eyes, particularly the risk for age-related macular degeneration or what’s called AMD? Several nutritional factors may influence the development and progression of AMD. Let’s talk about three things you can do from a diet standpoint to help keep your eyes healthy now and in the years to come.

Do you have family members or friends who have lost a significant part of their vision? Have they been diagnosed with age-related macular degeneration? It damages the macula…that part of the retina responsible for central vision. At this time, there is no cure. But the good news is…your diet can play a part in preventing it. Certain foods can help protect against both the development and progression of AMD.

A major study in the news you may have heard of called The Age-Related Eye Disease Study known as AREDS found that a precise supplement combination of antioxidants and minerals which included vitamin C, vitamin E, beta-carotene, zinc, and copper helped keep patients who already had intermediate AMD from developing the advanced form. The follow-up study, AREDS 2, found that lutein and zeaxanthin were better than beta-carotene, which has been linked to lung cancer.

Lutein and zeaxanthin are two yellow-orange-red pigments who have a fancy name called carotenoids (kuh-RAH-teh-noids) and they act as antioxidants in the body. They’re found in numerous vegetables. And guess what…lutein and zeaxanthin are also found in the macula, giving its yellowish color and helping to protect it from the damaging effects of blue light, which may be one factor in the development of AMD.

Where do you find lutein and zeaxanthin in food? Some fabulous sources include:

* Kale

* Spinach

* Swiss chard

* Mustard and turnip greens

* Summer squash

* Eggs

* Collards

* Green peas

Be sure and check out our recipes for Beans and Greens or our Swiss Frittata Muffins.  These are a staple in our home. Remember that cooked spinach is one of the best natural food sources of lutein and zeaxanthin and I substitute spinach for the asparagus frequently.

 

 

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PODCAST. Are you wondering if you should drink tea? Is it really as good for you as people say? What about the caffeine? Will it dehydrate you? There’s so much information. What do you believe? Let’s talk about five surprising benefits of tea with Dallas Texas based registered dietitian nutritionist Neva Cochran.

Neva’s great at dispelling nutrition myths and sharing accurate information you want to know. You can also follow Neva on Twitter.

Don’t miss the companion recipe Master Your Matcha: How to Make the Best Cup

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PODCAST. Does the ketogenic diet really work for weight loss? What about if you have epilepsy, Parkinson’s disease or other neurological disorders? Is the diet bogus or beneficial?

Joining me on the podcast via Skype from Tampa, Florida is Dr. Angela Poff, a researcher in the Department of Molecular Pharmacology and Physiology at the University of South Florida in Tampa. She holds a PhD in medical sciences. Her research focuses on non-toxic therapies for cancer and neurological disorders including ketogenic therapies. Don’t miss her take on the ketogenic diet for weight loss and some neurological disorders.

For keto diet information on supplements and various other ketogenic related topics, head to ketodietschool.com.

If you enjoy our podcast would you CLICK HERE and write a review for us on iTunes or the podcatcher that you use? We really appreciate you and your time.

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PODCAST. Kombucha tea whose alias is mushroom tea or Russian tea is a trendy drink to replace soda as a way to cut back on sugar. Kombu…what? Pronounced kawm-boo-chah, this tea has been around for centuries and is now mainstream. But does it have health benefits? Let’s separate the junk science from the sound science with five things you should know.

For a long time, kombucha tea has been popular as an alternative therapy and old gut remedy. You may have read or been told it will help you to live a healthier life. And get this…according to a report by MarketsandMarkets, sales of kombucha are expected to grow 25% each year to 2020 making this more than just a trend.

How’s the tea made? It’s prepared by placing the kombucha culture in a mixture typically of black or green tea plus sugar and allowing it to ferment. Kombucha makers call this culture “SCOBY,” short for “symbiotic culture of bacteria and yeast.” It forms what looks a lot like a mushroom on top of the beverage during the 7-10 days of the fermentation process.

During this time, the bacteria and yeast eat up the sugar in the tea, producing B vitamins, live potentially beneficial bacteria or probiotics, antioxidants, acids, and traces of ethanol, a natural by-product of fermentation. It only contains about 30 calories per eight ounces, zero fat and cholesterol and is very low in protein. It smells kinda like beer but tastes like vinegar or apple cider. Juices or flavors are often added to improve the taste.

Listen now for the five things to know about this kombucha tea so you can make smart decisions.

If you enjoy our podcast would you CLICK HERE and write a review for us on iTunes or the podcatcher that you use? We really appreciate you and your time.

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PODCAST. Did you know those yellow, burgundy and bronze mums that are so beautiful each fall have a cousin over in the sweetener aisle? It’s a sugar substitute called stevia. Jessica emailed and asked me to do a podcast on stevia so that’s our focus today.

100 to 300 times sweeter than sugar, stevia contains no carbohydrate or calories. It comes from a plant native to South America called Stevia rebaudiana, which is part of the sunflower family. The leaves are naturally sweet. Stevia’s the common name you hear for the plant extract. Today, stevia’s cultivated in many countries with China being a leading exporter. Stevia provides an important role in biodiversity due to how little land and water are required to grow it, allowing farmers to diversify their crops.

Try the recipe for Banana Pecan Muffins using a stevia blend.

So what’s in stevia? The leaves of the Stevia plant contain what’s called steviol glycosides, the compounds that are responsible for the intense and concentrated sweetness. All steviol glycosides share a common backbone. The differences between them are due to the number and arrangement of molecules attached to this backbone. The most common one that you’ve likely heard is a long name…rebaudioside A that most people just call Reb A for short. It was approved in 2008 by the Food and Drug Administration and put on their generally recognized as safe list.

Many other countries use stevia as a sweetener some of which include Japan, South Korea, Malaysia, Taiwan, Mexico, Paraguay, Colombia, Brazil, and Argentina. And to be clear, in the US whole leaf stevia or crude stevia extracts are not approved for use in foods and beverages. Only high purity stevia leaf extracts like Reb A have been approved.

If you enjoy our podcast would you CLICK HERE and write a review for us on iTunes or the podcatcher that you use? We really appreciate you and your time.

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PODCAST. It’s one of the most Googled diets ever. Which one is it? If you said gluten free, you’re correct.

The word ‘gluten’ is tossed about in the media like a football on the field. Movie stars, sports figures and TV personalities all claim that going gluten free has made them stronger and healthier. Best-selling books claim that gluten is the reason for everything that ails you from your brain to your stomach and intestines. So what is gluten and who really needs to eliminate it from their diet? Let’s talk to gluten free expert Shelley Case for a reality check on a controversial topic.

You’ll love this gluten free recipe for Spring Risotto.

Shelley is a registered dietitian and a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group. She’s not just a talking head, she’s been living with Celiac Disease herself for a good 10 years. Find out more about Shelley.

Gluten is a general name for a group of proteins found in the grains wheat, rye and barley. For most people, consuming items containing gluten is not a problem. However, for those individuals with celiac disease, eating gluten can damage the lining of their small intestinal tract and can cause a wide variety of symptoms and complications.

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I hope you enjoy this podcast episode, Emotional Eating After Bariatric Surgery, and if it’s not an area you need information, would you please share it with your family and friends who would benefit?

Allow me to take a moment and tell you how grateful I am for your support of the Breaking Down Nutrition podcast. I read each comment you post and every email you send me.

Today I want to share the news about the latest podcast to join our podcast family along with Breaking Down Nutrition for Medical Professionals and Breaking Down Nutrition…the version for corporate health and consumers. The new podcast is called Beyond Bariatric Surgery: Everything you need to move on. We’re bringing together the world’s best advice and support for bariatric surgery patients. I’ll be hosting from here in Orlando and have teamed up with Australian bariatric dietitian, Amanda Clark, to provide professional support to the bariatric community. Nobody should ever feel negative about receiving bariatric surgery from somewhere like Peachtree Surgical & Bariatrics, and this podcast is designed to further awareness of the struggles associated with surgical weight loss.

The podcast is every two weeks just like Breaking Down Nutrition but in a 20-minute format that allows for interviews and discussion. Content includes input from experts in the fields of nutrition, psychology, medicine, physical activity, and nursing along with consumer insights and stories.

You can find Beyond Bariatric Surgery on your favorite podcast app or access online at beyondbariatricsurgery.com.

If you enjoy our podcast would you CLICK HERE and write a review for us on iTunes or the podcatcher that you use? We really appreciate you and your time.

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