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High glycemic index diet as a risk factor for depression: analyses from the Women’s Health Initiative

High glycemic index diet as a risk factor for depression: analyses from the Women’s Health Initiative.

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.

via High glycemic index diet as a risk factor for depression: analyses from the Women’s Health Initiative.

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Teaching Students to Cook Now Makes Them Better Doctors Later

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.

via Teaching Students to Cook Now Makes Them Better Doctors Later.

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?

 

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Chickpeas Potatoes and Tomatoes

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.

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Dean Ornish: Can Healthy Eating Reverse Some Cancers? : NPR

Dean Ornish: Can Healthy Eating Reverse Some Cancers? : NPR.

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.

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A Longevity Diet? Learning From the Blue Zones | Senior Planet

Summary:

  • high carbohydrate diet centered on whole grains
  • beans
  • eat less
  • eat more earlier in the day, less at night
  • drink alcohol
  • socialize

In my 20’s I was vegetarian for about a year and a half.  I managed to drive everyone around me crazy with my soapbox rants about how eating fast food burgers were the root cause of rain forest clearing for livestock grazing in Central America.  I’ve mellowed with age and no longer rant endlessly about the health benefits of a plant based diet.  I eat almost anything I want, just more of some things and a lot less of other things.  On a weekly basis, approximately two thirds of my meals are meatless.  Bean burritos are a staple, along with homemade bean soups and hummus.  Plenty of fresh fruit and vegetables, complex carbohydrates, some good craft beer.  I eat differently than I did growing up.  But I guess that’s obvious given my history of losing over 200 pounds.

Good article and audio.  Check it out.

via A Longevity Diet? Learning From the Blue Zones | Senior Planet.

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