Category Archives: Nutrition


I thought this info was fascinating… perhaps you will too.
I had no idea the pineapple you pick up at the grocery store had such a fascinating “life story”.

Have a great day!!


The Simple Pineapple – MUST Read

The pineapple is a member of the bromeliad family.
It is extremely rare that bromeliads produce edible fruit.
The pineapple is the only available edible bromeliad today.

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Three eggs a day keep the doctor away!

The persistent myth that cholesterol causes heart disease has scared many of us away from eating eggs on a regular basis. But there is absolutely no research that links egg consumption to heart disease.


A recent review of the scientific literature published in Current Opinion in Clinical Nutrition and Metabolic Care clearly indicates that egg consumption has no discernible impact on blood cholesterol levels in 70% of the population. In the other 30% of the population (termed “hyperresponders”), eggs do increase both circulating LDL and HDL cholesterol. Continue reading

Beware of the Food Label Scam!

When it comes to food labels, manufacturers are very good at finding the loopholes in labeling laws and requirements, and subsequently very good at pulling the wool over YOUR eyes.  One such loophole is the manufacturer’s ability to claim “zero” grams of fat, or zero grams of trans fat, or zero calories on the label, when in fact the product does indeed contain plenty of fat, trans fat, and/or calories.
reading label
Here’s the law, and how food manufacturers get around it:
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An Indulgence That’s Good For Your Health!

Avocado eaters weigh seven pounds less than non-avocado eatersAvocados

Researchers looked at data from the National Health and Nutrition Examination Survey (NHANES) between 2001 and 2008 and found that those who indulged in a daily serving of avocado weighed less than non-avocado eaters (on average, seven pounds less!).

The avocado eaters also had smaller waistlines and lower BMIs…

So, will eating more avocados have you slipping into your skinny jeans in no time? Well, not necessarily… Turns out the avocado eaters also ate better diets (more fruit and veggies, more fiber, and fewer added sugars) than those who didn’t eat the green stuff.1 Continue reading

Low Cholesterol is DANGEROUS?!

Low cholesterol, especially in older people, correlates with an increased risk of death. People suffering from diseases like AIDS, chronic fatigue, and cancer very often have very low cholesterol Happy_Elderly_Couple_Smiling_T_6361653readings. It is now indisputable that for those people approaching old age—75 years and older—low cholesterol is a very, very bad finding. This seems unbelievable because doctors, even at these later ages, still continue to try to lower cholesterol with drugs.

If lowered cholesterol in older ages carries a higher risk of death, doesn’t it make sense that the earlier you start on drug-therapy to lower choles­terol the higher your risk of death would be? My experience definitely shows this, but the Honolulu Heart Program study truly makes it clear. Pub­lished in the August 2001 issue of The Lancet, Vol. 358. No. 9279, this quote from the program really sums it up:

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Medical Myths Part 3

Myth #3: Everyone with high cholesterol should take medicine to lower it.


Facts: Cholesterol is a natural substance in the human body. It is a component of every cell and a building block for many of our hormones. The “statin” drugs that are most commonly used to lower cholesterol work by disrupting normal cholesterol production. It is not surprising to learn then, that they have significant side effects including damage to muscle, the liver, and kidneys.

On the other hand, according to some of the best sources, statin drugs are only proven to help only one specific group of people live longer—men with heart disease. Researchers at the University of British Columbia concluded that “statins have not been shown to provide an overall health benefit in…prevention trials.”1 European researchers came to virtually the same conclusion, noting, “prevention with statins provides only a small and…hardly relevant improvement of cardiovascular morbidity/mortality.”2 And according to the Journal of the American Medical Association, taking medications for high cholesterol does not improve life expectancy for any group of women—even women with heart disease3

My opinion: Cholesterol-lowering medications have many side effects and should be used with caution. I believe that these medications should be reserved for people who are likely to improve their lifespan by taking them. Basically, that means men who already have heart disease. For all the others with high cholesterol, I believe that addressing the underlying causes of their problem is more important. In most such cases, identifying and treating conditions such as hypothyroidism, insulin resistance and excess body weight is a better approach.

  2. Int J Pharmacol Ther. 2003 Dec:41(12): 567-77.
  3. JAMA. 2004 May 12;291(18):2243-52.

Medical Myths Continued

Myth #2: Salt is bad for your health.

Facts: Salt has been widely used by many people for thousands of years without any obvious harm. On the other hand, salt is considered harmful because it contains lots of sodium which is supposed to raise blood pressure, leading to heart disease. It is true that cutting salt can lower blood pressure slightly, but we still don’t know if cutting back on salt is actually good for your health. Continue reading

Medical Myths

Over the next few days I will be publishing what I find are Medical Myths that have been lingering for years that I would like to put to rest.


Myth #1: People who eat less fat, live longer

Facts: After over 50 years and hundreds of studies, researchers remain unable to prove that a low-fat diet is good for your health. A few years ago, researchers at the Cochrane Collaboration decided to review the medical literature and see what it said. They looked at the results of the 26 best studies and found that low-fat diets didn’t help people live longer. The researchers found that people on low-fat diets were 2% more likely to die than those in the comparison groups.1 Continue reading


lacto fermented foods probiotics
One of the things that I stress with patients is the importance of lacto-fermented foods to provide beneficial bacteria to the intestinal tract. These bacteria form a biofilm lining the entire small intestine, which provides us with 85 percent of our immunity, protects us against toxins, helps digest our food, produces important vitamins and even creates feel-good chemicals. All traditional cultures consumed lacto-fermented foods—from the semi-rotten fish of the Alaskan Inuit to the fermented taro root of the South Seas islanders. As modern science has discovered the importance of intestinal bacteria, researchers have for­mulated probiotic pills to help populate the gut. Recently Dr. Joseph Mercola tested fermented vegetables produced by probiotic starter cultures (such as homemade whey). The lacto-fermented vegetables had ten trillion units of colony-forming bacteria. One serving of vegetables was equal to an entire bottle of high-potency probiotic. So rather than spend a lot of money on probiotic pills, why not enjoy delicious lacto-fermented condiments daily, at a fraction of the cost.

Health Benefits from Sourdough

sourdough bread

Researchers at the University of Guelph tested four types of bread to ascertain the effects on blood sugar levels. Using white, whole wheat, whole wheat with barley and sourdough white breads, the team of researchers examined how subjects responded hours after eating the bread for breakfast and again just hours after eating a standard lunch. The subjects, who were overweight and ranged between fifty and sixty years of age, showed the most positive blood sugar responses after eating sourdough white bread. With the sourdough, the sub­ject’s blood sugar levels were lower for a similar rise in blood insulin, and the positive effect remained during and after the second meal. What’s really interesting about this study is that the whole wheat breads—supposedly full of fiber that controls blood sugar levels—had the worst effects, causing blood sugar levels to spike, and these high levels lasted until well after lunch. Professor Terry Graham, head of the study, suggested that the poor response from the whole wheat bread was due to the milling process; but an equally likely explanation is the many anti-nutrients in whole grains that cause a stressful rise in blood sugar. These irritating and difficult-to-digest compounds are neutralized by the sourdough process. The team will soon be testing sourdough whole grain bread.