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A list of alternative articles on diet and health

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Sample Recipes from Prevent & Reverse

ALSO SEE:  Excerpt | Book Praise | Sample Recipes

Kale/Lemon Sandwiches, the Ultimate in Health

We had been traveling and longed for GREENS, and when we got home only KALE was in the refrigerator. Lucky us for that day! This sandwich is stunningly delicious and tastes as good as it is healthy. Any greens of choice will work. The lemon adds an almost sweet taste. Be generous with it!

4 slices Mestemacher or any whole grain bread
1 bunch of kale, chopped in bite sized pieces (remove thick stem) or
Swiss Chard or greens of choice
hummus without tahini (easy to make blending a base of chick peas,
lemon and garlic then adding to taste cumin, vinegar, red peppers, parsley or cilantro
green onions (1 per slice of bread)
1/2 bunch cilantro or parsley, chopped
1/2- 1lemon plus zest, center part VERY, VERY thinly sliced and the ends squeezed and zested
1 large tomato, sliced in 4 thick slices (optional)

1.     Toast bread well. If using Mestemacher or a rye or pumpernickel double or even triple toast.

2.     Put kale in a pot with about 4 inches of water in the bottom. Bring to a boil, cover and cook until kale is tender. Check frequently.

3.     Spread toast thickly with hummus, sprinkle green onions on the hummus, pile cilantro on top of the green onions and then place a few thinly sliced lemons slices on the cilantro.

4.     When Kale is tender, drain well. Shake the strainer so all water is gone, sprinkle the kale in the strainer with lemon zest and remaining lemon juice. LOTS of lemon makes this good!

5.     Then put a big handful of lemon filled kale on top of each piece of bread. It is delicious just like that or top with a tomato slice.

And there you have health in a bite! A bit of a messy one at that!

Mango-Lime Bean Salad
MAKES 2 SERVINGS

Everyone loves this, so double or even triple the recipe! It vanishes in a flash, and also works well as a salsa. It really is our all-time favorite summer salad. The red onion adds a dash of color and the zest (the peel) intensifies the lime flavor.

1 mango, peeled and diced
1 small red onion, diced to taste (start with 1/2)
1 15-ounce can cannellini beans, drained and rinsed
zest of 1 lime
1 juicy lime, squeezed
cilantro, a lot, 1/2 cup or more

§  Combine all ingredients. Serve on a bed of baby lettuce.

Sweet Potato and Lentil Soup with Shiitake Mushrooms
Serves 4 -6 (maybe)

This soup is so good Essy and I ate it ALL the first time I made it. If someone is hesitant about plant-based food, this has to be a convincer. Red lentils keep this soup a beautiful orange color. If you don’t have leeks use onions. Serve it alone or over rice with a big green salad.

1 leek, thinly sliced, white only
6 garlic cloves, minced
2 -cups fresh (about 3.5 ounces) or dried shiitake mushrooms, sliced (soak dried shiitakes for 1/2 hour in warm water before slicing)
4-cups low sodium vegetable broth
2-cups water
1 1/2-cups red lentils
1 large sweet potato, scrubbed and diced, skin ok to use
1 bay leaf
1/4-cup basil or more
Pepper to taste
Fresh spinach

1.     In a large pan, stir-fry leek, mushrooms and garlic for 3 to 4 minutes until leeks are soft.

2.     Stir in broth, water, lentils, sweet potato, and bay leaf.

3.     Bring to boil then simmer uncovered until lentils and sweet potatoes are soft, about 30 to 40 minutes.

4.     Remove bay leaf and puree 2 cups of soup until smooth or use an immersion blender; return to pot, stir in basil and pepper to taste.

5.     Just before serving stir in as much as you dare fresh spinach. It will melt in the pot. If you prefer fill individual soup bowls with spinach and spoon hot soup over the spinach. Top with a sprinkle of more fresh basil.

Lime Mousse
Serves 2-4

This is FABULOUS alone, topped with fruit of any kind or as a frosting on cake. It is fast to make at the last minute. Use more or less lime according to taste. It is beautiful served in wine glasses topped with fresh raspberries (or other berries) and sprinkled with mint.

1 package (12.3 ounces lite firm or extra firm silken tofu (Mori-Nu)
1/3 cup maple syrup or sweetner of choice
3 tablespoons fresh lime juice
zest of 1 lime

1.     Blend tofu, maple syrup, lime juice and zest in a food processor until very smooth. Keep scraping down the sides of the processor to blend completely.

2.     Refrigerate until chilled.

Red lentil and dill soup with mint serves 10

This soup is adapted from a recipe of Kate Sherwood’s in the Nutrition Action newsletter. The red lentils, bits of tomato, and all the greens combine with the mint and dill to give the soup a well-rounded flavor. Nothing beats using fresh mint if you can find it. The 12 ounces of spinach seems like a lot but it vanishes so quickly. Be bold!

INGREDIENTS : 12 cloves garlic, minced

§  12 cloves garlic, minced

§  8 green onions, chopped (about 1 cup)

§  1 (15-ounce) can no-salt diced tomatoes

§  ¼ cup fresh mint, chopped, or 1 teaspoon dried

§  1 teaspoon dried oregano

§  8 cups vegetable broth

§  2 cups red lentils

§  1 large yam, preferably a garnet yam, peeled, if desired, and cubed

§  1 cup orange juice

§  8 sprigs fresh dill, chopped (about ¼ cup)

§  12 ounces fresh spinach or other greens

§  Zest of 1 lemon

§  3 tablespoons lemon juice

§  1 teaspoon freshly ground black pepper

§  2 tablespoons balsamic vinegar

INSTRUCTIONS :

In a soup pot, stir-fry the garlic and green onions in water, wine, or vegetable broth, for about 2 minutes, until they begin to wilt.

Add the diced tomatoes, mint, and oregano and cook, stirring often, for 2 minutes more.

Add the broth, lentils, yam, and orange juice and bring to a boil. Cover, reduce the heat to low, and simmer until the yams are tender and the lentils soft but not mushy, about 15 minutes
With an immersion blender, blend the soup to the consistency you like, right in the pot.

Alternatively, carefully transfer half of the soup to a food processor and process it until you have the texture you desire. Try to leave some whole bits of tomato and sweet potato. This soup is nice if it’s a little chunky.

Stir in the dill, spinach, lemon zest, lemon juice, pepper, and vinegar and cook for a few minutes more. Serve hot.

Tip :

If you want to use greens other than spinach, cook them first or add them to the soup earlier as it cooks, so they have time to soften.

Fresh fig and arugula salad serves 2 to 4

This is so delicious! Fresh figs are in season in early summer and then again in late summer through fall. Choose a slightly soft fig. A good balsamic vinegar, especially one that is fig-infused, is great in this salad and all the dressing it needs (www.olivetap.com is a good website for a won¬derful variety of balsamic vinegars, including fig-infused vinegar)! But don’t be deterred from making this if you don’t have fig balsamic vinegar—any balsamic vinegar works.

INGREDIENTS :

§  4 fresh figs

§  6 to 7 cups loosely packed arugula (half of a 5-ounce container)

§  1 orange

§  1 tablespoon fig-infused balsamic vinegar or balsamic vinegar of your
choice, or to taste

INSTRUCTIONS :

Heat the broiler (it’s also easy to do this step in a toaster oven!). Line a small baking pan with aluminum foil. (A toaster oven pan works well.) Cut the figs in half and place the cut side down on the lined pan. Broil for 2 minutes. Flip and broil for 2 minutes on the other side. Place the figs on a cutting board and cut each fig half in half, then in half again. Place the arugula in a bowl, add the hot figs, and toss. Cut an orange in half. With a sharp knife, remove the sections and squeeze the juice over the bowl of arugula and figs. Add the vinegar and mix. Serve while the figs are warm and receive compliments like, “Oh my, this is so amazing!”

Cucumber and kale open-faced sandwich serves 2

The layer of kale and mustard together in this sandwich is delicious, particularly when you use a great mustard. We love True Natural Taste Sweet and Spicy Creamy White Mustard, available at truenaturaltaste.com.

INGREDIENTS :

§  2 slices whole-grain bread, toasted

§  2 to 3 tablespoons hummus prepared without tahini or oil

§  1 green onion, chopped

§  ¼ cup fresh cilantro, chopped

§  2 medium kale leaves, chopped into bite-size pieces (about the size of cilantro leaves)

§  ½ small cucumber

§  Mustard of choice

§  Lemon pepper (Mrs. Dash and Frontier brands have no salt)

INSTRUCTIONS :

Spread the toasted bread generously with hummus. Sprinkle the green onion, cilantro, and kale evenly over the hummus.Slice the cucumber into 8 rounds and spread each round with a thin layer of mustard. Place the cucumber rounds, mustard-side down, on top of the cilantro-kale layer and press down, if necessary, so they stay in place.Sprinkle the open-faced sandwich generously with lemon pepper, cut in half or quarters, if desired, and serve.

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Reverse Heart Disease

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Statistics for Plant Based: Slaying the Five-Headed Western Chronic Disease Dragon 

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Statistics for Plant Based: Slaying the Five-Headed Western Chronic Disease Dragon 

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Convincing: No Dairy, Meat. Creative recipes.

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Plant-strong & healthy living: Rip Esselstyn at TEDxFremont

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Rice, corn, potatoes, fruit...rare meat, no dairy, no oil, no peanut butter

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The food we were born to eat: John McDougall at TEDxFremont

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Best outcome for weight loss

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Effect of a 6-month vegan low-carbohydrate ('Eco-Atkins') diet on cardiovascular risk factors and body weight in hyperlipidaemic adults: a randomis... - PubMed - NCBI

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Most Oils = Bad!

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The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010? - PubMed - NCBI

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Am J Clin Nutr. 2011 Apr;93(4):684-8. doi: 10.3945/ajcn.110.004622. Epub 2011 Jan 26. Consensus Development Conference; Research Support, N.I.H., Extramural; Research Support, Non-U.S. Gov't; Review

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NO DAIRY!

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As a doctor, it is my job to figure out the best way to keep my patients healthy. We now know that food is medicine, perhaps the most powerful drug on the planet with the power to cause or cure most disease. If food is more than just calories, if food is information that controls every aspect of our biology and health, then I better know what to advise people to prevent, treat and even reverse chronic disease.

So the fundamental question of our time, given that the cost of chronic disease caused mostly by what we eat will cost our global economy $47 trillion over the next 20 years and cause over 50 million preventable deaths a year is this:
What should I eat to feel good, lose weight and get and stay healthy?
On the one hand, Lebron James is eating Paleo and the number one tennis player in the world cut out gluten and dairy and went from not winning at all to winning everything in just one year. But on the other hand, Rich Roll completed five Iron Man marathons in seven days on a vegan diet.
The Problem with Nutrition Research
Looking at the research it is easy to get confused. Vegan diet studies show they help with weight loss, reverse diabetes and lower cholesterol. Paleo diets seem to do the same thing. So should you be shunning animal foods and eating only beans, grains and veggies or should you eat meat and fat without guilt and give up all grains and beans?

Essentially, each camp adheres to their diet with near religious fervor. And each can point to studies validating their point of view. We call this cherry picking. After reading dozens of studies on vegan and paleo diets, even I could get confused. But I don't because I read BETWEEN the lines not just the headlines. I read the methods and analyze the actual data to learn what the studies actually demonstrate.

The problem with nutrition research is that most of it relies on large studies of populations and their dietary patterns obtained mostly through dietary questionnaires or 24-hour dietary recall. The first study linking saturated fats to heart disease by Ancel Keys ¹ (and on which 50 years of dietary policy to eat low fat was based) looked at about 30 men from Crete and their previous day's diet and linked that to the fact they had fewer heart attacks than people from countries that ate more saturated fat. Skimpy evidence at best! In fact, most of the "evidence" that fat in general and saturated fat in particular is bad for us is being rigorously challenged by better and more specific research. ²

These type of studies are further complicated because it is very hard to tease out the factors that matter. For example, when Asians move from Asia to the US, they eat more meat and have more heart disease and cancer, but they also consume far more sugar. So it is the meat or is it the sugar? Hard to know. These types of population studies also cannot prove cause and effect, only show correlation. Yet, the media and consumers take it as gospel. We thought dietary cholesterol was bad ³ and were told to avoid egg yolks ⁴ at all costs. Turns out they are good for you and have no impact on cholesterol.

Many experimental studies on vegan or paleo diets, which should give more direct evidence of cause and effect often have only small numbers of people in the study, making it hard to draw firm conclusions. Even worse is that the diets they use for comparison (the control group) are not ideal alternative diets. Comparing a vegan diet of chips and Coke, bagels and pasta to a paleo diet of healthy veggies and grass fed meat won't be very helpful, nor would comparing a paleo diet of feedlot meat, bologna and no fresh veggies to a whole foods, low glycemic vegan diet.

Also, eating a low fat versus a high fat vegan diet has very different health benefit s ⁵. The Eco-Atkins or high fat, high protein, low carb, low glycemic vegan diet performs better for weight loss and cholesterol lowering than a low fat vegan diet that avoids nuts, seeds and avocados.

RD Laing said that "scientists can't see the way they see, with their way of seeing."
Why You Should be a Pegan!
So what's an eater to do?

I vote for being a Pegan or Paleo-Vegan, which is what I have chosen for myself and recommend for most of my patients. Keep in mind that most of us need to personalize the approach depending on our health conditions, preferences and needs.

What is a Pegan? Well since I just made it up, I guess it's up to me to define.

Let's focus first on what is in common between paleo and vegan (healthy vegan), because there is more that intelligent eating has in common than there are differences. They both focus on real, whole, fresh food that is sustainably raised.

Here are the characteristics of a healthy diet everyone agrees on:

1. Very low glycemic load - low in sugar, flour and refined carbohydrates of all kinds.

2. High in vegetables and fruits. The deeper the colors, the more variety, the better. This provides a high phytonutrient content protective against most diseases. (Although the paleo camp recommends lower glycemic fruit such as berries.)

3. Low in pesticides, antibiotics and hormones and probably no or low GMO foods.

4. No chemicals, additives, preservatives, dyes, MSG, artificial sweeteners and other "Franken Chemicals" that you would never have in your pantry.

5. Higher in good quality fats - omega 3 fats for all. And most camps advise good quality fats from olive oil, nuts, seeds and avocados. Although some, such as Drs. Esselstyn and Ornish still advise very low fat diets for heart disease reversal.

6. Adequate protein for appetite control and muscle synthesis, especially in the elderly.

7. Ideally organic, local and fresh foods should be the majority of your diet.

8. If animal products are consumed they should be sustainably raised or grass fed.

9. If you are eating fish you should choose low mercury⁶ and low toxin containing fish such as sardines, herring and anchovies or other small fish and avoid tuna, swordfish and Chilean sea bass because of the high mercury load.

Now comes the areas of more controversy.

Dairy - Both the paleo and vegan camps shun dairy and for good reason. See my blog on Got Proof about the problems with dairy in our diet. While some can tolerate it, for most it contributes to obesity, diabetes, heart disease and cancer and may increase (not decrease) the risk of osteoporosis.

1. Grains- For millions of Americans gluten creates inflammation, autoimmunity, digestive disorders and even obesity. But do all grains cause a problem? Even though we started consuming grains recently in our evolutionary history, they can be part of a healthy diet, but not in unlimited amounts.

1. Any grains can increase your blood sugar. And if you eat any flours made from grains, you might as well be drinking a soda.

2. Stick with small portions (1/2 cup at a meal) of low glycemic grains like black rice or quinoa.

3. That said, for type 2 diabetics wanting to get off insulin and reverse their diabetes and those with autoimmune disease, a grain- and bean-free diet could be a good experiment for a month or two to see how it impacts health.

2. Beans - Beans are a great source of fiber, protein and minerals. But they do cause digestive problems for some and if you are diabetic, a mostly bean diet can trigger spikes in blood sugar. Again, moderate amounts are ok - meaning about up to 1 cup a day. Some are concerned that beans contain lectins that create inflammation or phytates that impair mineral absorption.

3. Meat - Here's the sticky point. All meat is not created equally. Is it feed lot beef that has more palmitic and myristic acid⁷ that raises cholesterol and increases inflammation, or is it grass fed beef that has more cholesterol neutral stearic acid and contains protective omega 3 fats and vitamins A and D that raises glutathione and other antioxidants? Some studies ⁸ show meat increases heart disease and death rates, but others show the opposite⁹. In truth it depends on the quality of the study, but the evidence in my mind is trending toward meat not being linked to death or heart attacks for the reasons I explained earlier - there may have been other reasons excluded from the analysis in the meat eaters - such as they were higher sugar consumers, they were more sedentary and they were more likely to smoke and drink. Eating sustainably raised, clean meat, poultry and lamb and other esoteric meats such as ostrich, bison or venison as part a healthy diet is not likely harmful and is very helpful in reducing triglycerides, raising HDL (or good cholesterol), lowering blood sugar, reducing belly fat, reducing appetite, raising testosterone and increasing muscle mass. On the other hand, eating a lot of meat puts pressure on the planet - more water use, more climate change, and more energy inputs. Eat meat as a side dish or condiment, and only consume grass fed and sustainably-raised.

4. Eggs - For years we were taught that cholesterol is bad, that eggs contain cholesterol so they must be bad, so we all suffered through years of egg white omelets, leaving the vitamins, nutrients and brain fats like choline in the garbage. Now eggs have been exonerated¹⁰ and don't have any impact on cholesterol and are not associated with increased risk of heart disease. They are a great low cost source of vital nutrients and protein.

5. Fish - If you are worried about mercury in fish (and you should be), then choose small, omega 3 fat rich fish such as sardines or wild salmon. If you are a vegan and don't want to eat anything with a mother for moral or religious reasons, then that perfectly ok. But it's critical to get omega 3 fats, and not just ALA (or alpha linolenic acid) found in plants. You need pre-formed DHA which is what most of your brain is made from. The good news - you can get it from algae.

Everyone needs Vitamin D3 (unless you are life guard or run around naked south of Atlanta for at least 20 minutes a day, all year long). And omega 3 fats are hard to get for most. Supplements (or a regular sardine diet) are essential. And for vegans, Vitamin B12 is also critical.

So what's an eater to do? Become a Pegan or Paleo Vegan. Don't worry about focusing on how much you eat, if you focus on what you eat, your body's natural appetite control systems kick into gear and you eat less.

Here's what that looks like.

Focus on the glycemic load of your diet. This can be done on a vegan or paleo diet, but harder on a vegan diet. Focus on more protein and fats. Nuts (not peanuts), seeds (flax, chia, hemp, sesame, pumpkin), coconut, avocados, sardines, olive oil.

Eat the right fats. Stay away from most vegetable oils such as canola, sunflower, corn, and especially soybean oil which now comprises about 10 percent of our calories. Focus instead on omega 3 fats, nuts, coconut, avocados and yes, even saturated fat from grass fed or sustainably raised animals.

Eat mostly plants - lots of low glycemic vegetables and fruits. This should be 75 percent of your diet and your plate. I usually make 2 to 3 vegetable dishes per meal.

Focus on nuts and seeds. They are full of protein, minerals, and good fats and they lower the risk of heart disease and diabetes.

Avoid dairy - it is for growing calves into cows, not for humans. Try goat or sheep products and only as a treat. And always organic.

Avoid gluten - Most is from Franken Wheat - so look for heirloom wheat (Einkorn); if you are not gluten sensitive, then consider it an occasional treat.

Eat gluten-free whole grains sparingly- they still raise blood sugar and can trigger autoimmunity.

Eat beans sparingly - lentils are best. Stay away from big starchy beans.

Eat meat or animal products as a condiment, not a main course. Read The Third Plate by Dan Barber to understand how shifts in our eating habits could save the environment and ourselves. Vegetables should take center stage and meat should be a side dish.

Think of sugar as an occasional treat - in all its various forms (i.e., use occasionally and sparingly).

This way of eating makes the most sense for our health and the health of our planet. It is sustainable and kinder to animals. I have addressed the topic of sugar and its dangers in my books The Blood Sugar Solution and The Blood Sugar Solution 10-Day Detox Diet, and am now working on a book about fat and meat.

This is a complicated story with many characters, opinions and beliefs - all arguing their points with a mix of studies showing a variety of conclusions. My goal is to focus on biology - how food affects us through human and animal experimental studies which prove cause and effect- and not rely solely on studies of population habits which can often mislead and confuse because we can't draw cause and effect conclusions from them. Stay tuned for the real story on fat and animal food.

In the meantime, we can try to focus on what we know and customize it based on our preferences and beliefs. But we should leave religion out of nutrition while respecting individual choices and yes - vegans and paleo folks can be friends!

How do I eat? After researching nutrition for 30 years and analyzing thousands of scientific papers and treating tens of thousands of patients with food, I vote for being a Pegan!

Wishing you health and happiness,
Mark Hyman, MD.

¹Keys A, Menotti A, Karvonen MJ, Aravanis C, Blackburn H, Buzina R, Djordjevic BS, Dontas AS, Fidanza F, Keys MH, et al., The diet and 15-year death rate in the seven countries study. Am J Epidemiol. 1986 Dec;124(6):903-15.
²Astrup A1, Dyerberg J, Elwood P, Hermansen K, Hu FB, Jakobsen MU, Kok FJ, Krauss RM, Lecerf JM, LeGrand P, Nestel P, Risérus U, Sanders T, Sinclair A, Stender S, Tholstrup T, Willett WC., The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010? Am J Clin Nutr. 2011 Apr;93(4):684-8. doi: 10.3945/ajcn.110.004622. Epub 2011 Jan 26.
³PMID:14780592[PubMed - indexed for MEDLINE], SERUM cholesterol levels in human beings fed egg yolk and cholesterol., Nutr Rev. 1950 Nov;8(11):341-3.
⁴McNamara DJ., Dietary cholesterol, heart disease risk and cognitive dissonance., Proc Nutr Soc. 2014 May;73(2):161-6. doi: 10.1017/S0029665113003844. Epub 2014 Jan 9.
⁵Jenkins DJ1, Wong JM, Kendall CW, Esfahani A, Ng VW, Leong TC, Faulkner DA, Vidgen E, Paul G, Mukherjea R, Krul ES, Singer W., Effect of a 6-month vegan low-carbohydrate ('Eco-Atkins') diet on cardiovascular risk factors and body weight in hyperlipidaemic adults: a randomised controlled trial., BMJ Open. 2014 Feb 5;4(2):e003505. doi: 10.1136/bmjopen-2013-003505.
⁶NATURAL RESOURCE DEFENSE COUNCIL, Mercury Contamination
⁷Daley CA1, Abbott A, Doyle PS, Nader GA, Larson S., A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef., Nutr J. 2010 Mar 10;9:10. doi: 10.1186/1475-2891-9-1
⁸Sinha R1, Cross AJ, Graubard BI, Leitzmann MF, Schatzkin A., Meat intake and mortality: a prospective study of over half a million people., Arch Intern Med. 2009 Mar 23;169(6):562-71. doi: 10.1001/archinternmed.2009.6.
⁹Lee JE1, McLerran DF, Rolland B, Chen Y, Grant EJ, Vedanthan R, Inoue M, Tsugane S, Gao YT, Tsuji I, Kakizaki M, Ahsan H, Ahn YO, Pan WH, Ozasa K, Yoo KY, Sasazuki S, Yang G, Watanabe T, Sugawara Y, Parvez F, Kim DH, Chuang SY, Ohishi W, Park SK, Feng Z, Thornquist M, Boffetta P, Zheng W, Kang D, Potter J, Sinha R., Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies., Am J Clin Nutr. 2013 Oct;98(4):1032-41. doi: 10.3945/ajcn.113.062638. Epub 2013 Jul 31.
¹⁰Rong Y1, Chen L, Zhu T, Song Y, Yu M, Shan Z, Sands A, Hu FB, Liu L., Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies., BMJ. 2013 Jan 7;346:e8539. doi: 10.1136/bmj.e8539.

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Why I am a Pegan - or Paleo-Vegan - and Why You Should Be Too! - Dr. Mark Hyman

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As a doctor, it is my job to figure out the best way to keep my patients healthy. We now know that food is medicine, perhaps the most powerful drug on the planet with the power to cause or cure most disease. If food is more than just calories, if food is information that controls ...

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Video | Dr. Esselstyn's Prevent & Reverse Heart Disease Program