People often call my mother’s recovery a miracle. And while I understand the sentiment, I believe the miraculous thing may be that so much illness could be avoided if people could only move from foods that hurt to foods that heal.
Source: From Hospice to Healthy: How a Plant-Based Diet Saved My Mom’s Life
Great story about love and plants.
A long term healthy, quality diet can reduce the risk of cardiometabolic conditions. Gertraud Maskarinec, MD, PhD, Professor of Epidemiology at University of Hawaii Cancer Center said, “The message that diet quality, not just quantity, matters is important for everyone who wants to maintain both a healthy body weight and a healthy metabolism.”
Source: Diet quality matters not just quantity in mid-to-late-adulthood — ScienceDaily
“It’s moving people along a continuum, whether people are eating red meat every day and you ask them to start eating a little more white meat, or they’re already on a white meat kick and it’s a little bit more seafood, or moving even further along to alternative proteins or produce. You can’t expect everyone to start loving lentils day one,” Giambastiani says. “Some do, most don’t. What you’re trying to do instead is get people to think about that continuum.”
Source: Google’s Quest To Develop A Plant-Based “Power Dish” More Popular Than Meat
I’ve spent most of my life working in various areas of the life insurance industry. Currently I am back where I started over 41 years ago as an underwriter specializing in mortality risk assessment. My job is to understand what kills people. Sounds simple but it’s not that simple. As a creative and destructive species people have figured out a myriad of ways to kill themselves. When someone applies for life insurance I figure out what is most likely to kill them and charge an appropriate rate for the risk. I really like what I do. Each and every day is another opportunity to learn and improve.
I also love to cook. The Boss has to declare a No Cook Night otherwise I will cook. This love started early watching my father cook supper every night. Dad was a great cook and I had a role model from the beginning. One day I asked him
“Why do you cook?”
“You’ve tasted your Mother’s cooking. Survival.”
Eat to live. Not live to eat. For me, this was a hard lesson learned. Before the age of 20 I weighed over 370 pounds. I’ve used 370 as my highest weight but it could have been higher. I stopped weighing myself because I really didn’t want to know how heavy I was. The story of how is for another time but suffice to say I managed to lose 200 pounds by the time I turned 21. As the years have passed my weight has slowly crept up. I’m proud to be near 190 pounds and approximately 180 pounds lighter than my personal peak. Eat to live, not the other way around. I’ve learned not only how to lose weight but how to keep the pounds off.
I’m a published writer. It’s been decades since I’ve published any of my writing but I’m still a published writer. I maintain two blogs and a journal. This short piece started in my journal and ended up public. This food blog got started to share family recipes. Over time it has changed to the point where I now describe this blog as a food memoir. Now I’m beginning to think the description should be changed again. There is a lot more space devoted to nutrition science which used to be posted on my other blog. For now though, food memoir still works.
One of the fascinating things about writing here is how the recipes are not the dishes I grew up with eating my Dad’s cooking. You also won’t find a lot of the recipes I made years ago for my own family. Some family favorites are here but not many Box Project recipes. For example I pulled one of my “favorites” from the box, handwritten on a white lined 3 x 5 index card. It’s an old James Beard chicken recipe that is delicious. When was the last time I made this dish? I can’t remember. I suspect that many of the recipes I considered to be family favorites I no longer make. What I’m learning is I don’t cook nor eat the same as I did when I was younger. As Dr. Wareham says you start with one good habit at a time. I say you also stop one bad habit at a time (but I did quit smoking, drinking Jack, and start running all at the same time).
The writing, research, and recipes that end up here are mostly where I am at now. And that’s fine. There’s a pot of Vegan Chili Beans on the stove as I’m writing. Defiinitely not a family favorite recipe from the past. But it might just become a family favorite for now and the future.
Source: Improving Diet Over Time May Reduce Risk of Death | Medpage Today
“I just work at it like everybody else. I think everybody can develop good habits. I think you start with one good habit at a time.”
Dr. Ellsworth Wareham
Source: Food & Watch Watch Wants USDA to Halt Chinese Chicken
Source: Chinese Chicken Shipments Already Endangering Public Health | Food & Water Watch
This blog started as a repository for family recipes. Over the years since inception this thing has become a mash up. I’ve spent the better part of my working life learning about what kills people. My other blog didn’t feel like the right place for stories like this. So if we’re passing along article links about food you’ll find plenty here.
I hope readers find this type of information useful. I’m not going to discourage anyone from eating nasty fried fast food chicken nuggets processed in China from unsanitary chickens raised and slaughtered in Chile.
It’s your personal choice.
Source: Higher Coffee Intake Tied to Lower Mortality Risk
The reader comments to this article are also worth reading.
Remember we are talking about association not causality.
And too much of anything is not good.
Source: Coffee Drinking and Mortality in 10 European Countries | Annals of Internal Medicine | American College of Physicians