Breakfast is mostly a cold-cereal affair at my house, especially during the weekdays. I wish it weren’t so! But my kids are old enough to be self-sufficient, so while they’re getting ready for school, I’m prepping for work. Tossing a box of something-or-other on the kitchen table with a jug of milk is about as fancy as I get.
So when I made homemade waffles last week, the kids were stunned. And then, stuffed! For once, I felt like the “good mom” I know I can be. (Wait—Bisquick does count as homemade, right?)
So, I have a plan. Get something fast, easy and healthy — that’s not cold cereal — on the breakfast table more often. I dredged through my rusty repertoire and came up with these ideas.
Throw out the garlic supplements and pick up a clove. The sulfur containing compound in garlic that gives it the pungent odor is called allicin. Allicin promotes anti-oxidant activity and gives garlic natural anti-bacterial and anti-viral properties.
Chopping or mincing the garlic and then letting it sit for 5-10 minutes before cooking enhances it health benefits. When garlic is cut, cell membranes are ruptured, bringing certain enzymes in contact with one another and producing more allicin (this is why garlic doesn’t smell until you start to cut it).
American consumers have been making demands in the market place for foods that are healthier and they have voiced their concern over the quality of food being marketed to children. Two news stories this week show how consumer pressure can produce change in food companies’ behavior.
We all know certain foods are healthier than others – for example, we know we should choose an apple over a donut, or a whole wheat sandwich over one made on white bread.
It took 25 years for my taste buds to mature enough to appreciate cooked spinach. Why? Probably they were trying to tell me that raw spinach is the better way to go. Overcooked and canned spinach lose as much as 50% of their nutrients. Spinach is high in Vitamin A (beta-carotene which is good for eye health), Vitamin C and folate. It is an exceptionally good source of iron and calcium; however, spinach also contains oxalic acid which can inhibit the body’s absorption of these nutrients. Absorption of iron can be increased by eating spinach with a fruit or vegetable that contains additional Vitamin C. Baby spinach has all the nutrients of full-grown leaves but lower oxalate levels.
Type 2 Diabetes has tripled in the last 30 years, and much of the increase correlates to the dramatic upsurge in obesity. Currently sixty-one percent of the adult population is classified as overweight or obese with a parallel increase in overweight children and adolescents. Currently diabetes afflicts more than 20.6 million people in the United States with Type 2 accounting for up to 95 percent of all cases.
According to this Boston Globe article busy families are shopping differently at the grocery store, purchasing more pre-prepped items in order to get delicious and healthy dinners on the table. This includes taking advantage of services like Dream Dinners for the convenience and quality, as well as saving time and money on their food bills.
Health care news is heavy lately with articles about the health risks that come from eating a diet high in salt, and the impact that has on health care costs in the United States. Medical News Today cites a RAND Corporation study showing the positive impact that reducing sodium intake could have on our economy, as well as improving the quality of millions of Americans’ lives.
Having hosted “Ask Dr. Brent” on Sirius for three years, I cannot tell you how many times I’ve been asked how to remedy the symptoms of a chronic condition, how to make a wound heal faster, or how to lose weight… among a long litany of other “how-tos”.
While some of the answers were more complex, they almost always included the point that a healthy diet is at the center of dealing with almost any health issue – mental or physical.