Tips and tricks from our resident dietitian
October 27, 2008
This week I’m at the American Dietetic Association’s annual meeting in Chicago, attending seminars and hearing from nutrition experts and scientists. One of my favorite parts of these conferences, however, is the expo: It’s always packed with delicious samples, healthy cooking ideas, and useful food facts. Here’s a quick review of some of the conference news so far—plus some great recipes I picked up from the exhibitors.
Plant-based diet lowers blood pressure
On Sunday morning, I listened to Cyril Kendall, MD, of the University of Toronto, explain how eating a diet rich in soluble fiber, nuts, soy, and plant sterols (aka the Portfolio Diet) lowers total and LDL cholesterol levels; in one study, the results were virtually the same for those on the diet and those taking statins, a cholesterol-lowering drug. The diet, however, also lowered blood pressure and promoted healthy weight—something that statins don’t do. Read More
Tips and tricks from our resident dietitian, Julie Upton, RD
September 5, 2008
It’s National Cholesterol Education Month, and clearly, many of us need a refresher: About half of Americans have high or borderline blood cholesterol levels, a major risk factor for heart disease and a serious threat to overall health.
I’m a strong believer in trying dietary solutions before—or, if needed, in conjunction with—pharmaceutical approaches. Compared with a daily pill, lifestyle changes can be cheaper and just as effective, without the fear of unwanted side effects. This is especially relevant now, as scientists speculate on the safety and effectiveness of Vytorin, a popular cholesterol-lowering drug. Read More
Tips and tricks from our resident dietitian, Julie Upton, RD
July 17, 2008
I must admit that I love tilapia: It’s more like chicken or turkey, rather than fishy fish, like salmon and tuna. Now I understand why.
If you, like me, are trying to eat two or more servings of fish each week—as health authorities recommend in order to get the right amount of those omega-3 fatty acids—you may have heard recently that not all fish are created equal. And unfortunately, just like us, fish are what they eat. Read More
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