Results: We found a progressively higher dietary GI to be associated with increasing odds of incident depression in fully adjusted models (OR for the fifth compared with first quintile: 1.22; 95% CI: 1.09, 1.37), with the trend being statistically significant (P = 0.0032). Progressively higher consumption of dietary added sugars was also associated with increasing odds of incident depression (OR for the fifth compared with first quintile: 1.23; 95% CI: 1.07, 1.41; P-trend = 0.0029). Higher consumption of lactose, fiber, nonjuice fruit, and vegetables was significantly associated with lower odds of incident depression, and nonwhole/refined grain consumption was associated with increased odds of depression.
The study was supported by the National Pork Board.
Design: In a randomized crossover study, 13 women and 6 men…
Also note the small sample size. Hmmm…..
Lifestyle factors — including nutrition, physical activity and stress — are critical determinants of health and, when poorly managed, can cause a veritable pandemic of chronic disease and unsustainable health care costs. Yet despite overwhelming connections between lifestyle factors and disease, most medical schools lack a cohesive approach to helping students translate their basic science education into practical patient advice and care.
I’m not quite sure if I actually taught my offspring how to cook. But having a role model certainly helps. My father did all the cooking when I was a kid. One day I asked, “Why do you do all the cooking?” and his reply was,
“You’ve tasted your Mother’s cooking. Survival.”
I taught myself how to cook because I thought all Dads did the cooking. Don’t they?
Chickpeas Potatoes and Tomatoes
1/4 cup extra virgin olive oil
1/2 large red onion, chopped
3 red potatoes, peeled & diced
2 carrots, cut into 1/2-inch rounds
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. dried red chili pepper flakes
3 C cooked chickpeas (or 2 (15oz) cans chickpeas, rinsed & drained)
1 C diced tomatoes with chipotle, drained
1/2 cup organic vegetable stock (water is OK too)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (use dried, if fresh not available)
Salt and fresh ground black pepper
1.) Heat the oil in a large skillet over medium-heat.
2.) Add the onion, & cook until wilted, stirring occasionally (about 5 minutes).
3.) Add the potatoes, carrots, garlic, red chili flakes and coriander. Saute for 5 more minutes.
4.) Add the chickpeas, tomatoes, stock, salt, & a few grinds of pepper.
5.) Cover & gently simmer until the potatoes are tender, about 15 – 20 mins.
6.) Stir in the cilantro and parsley. Taste and adjust seasoning.
This dish started out as a lot of dishes start out. I had some fresh cilantro that I originally bought for guacamole. I was in the mood for chickpeas. Last week I ate the last portion of my homemade bean soup supply from the freezer and needed another bean dish for quick lunches. I went to my cookbook shelf and opened Deborah Madison’s Vegetarian Cooking for Everyone in search of a chickpea recipe. This is what I found.
The changes I made to the original recipe were made to accommodate some ingredients I had in the pantry. The only diced tomatoes I had on hand consisted of one tiny 10 ounce container that included chipotle. Into the pool. Red pepper chili flakes were added for a little more heat and flavor. Organic vegetable stock replaced water from the original recipe to add depth of flavor.
Over 30 years have passed since I was a vegetarian. My coworkers thought I was crazy. Dinner invitations were met with hesitation. Some friends made excuses like “My hamster is sick and I can’t come over for supper”. My life as a vegetarian lasted 18 months.
At the grocery store the other day I was asked if I was a vegetarian. I said no. When I thought about the correct answer, I really had no answer. There’s not really a good word to describe my eating habits. Most weeks two thirds of my meals are meatless. I avoid processed foods and fast food restaurants. I guess I try to eat less bad food and more good health enhancing foods like whole grains, fresh fruits and vegetables, less animal products, and more craft beer.
I stumbled upon this old TED talk this morning. If you are not familiar with the work of Dr. Dean Ornish, this short video is a great place to start.