35 archives found in "Culinary medicine"

Potassium is a mineral that, once inside the body, operates as an electrolyte and becomes essential to the maintenance of proper neural and muscle function. In partnership with sodium, it helps maintain fluid volume and pH balance, and creates what’s known as a concentration gradient that [...]

Several years ago, a woman named Barbara came to me for help with weight loss. At the time, she was 52 and she had gained nearly her age in weight (42 pounds) over the previous year. She was a biology professor and she’d been passed by for tenure for [...]

In my recent webinar “Nutrigenomics and Your Health” for MorganStanley, and whether it is precision nutrition or Soylent or from Soylent Green or something else, about 600 associates phoned in to hear me talk about the subject…and it’s fascinating, promising and yet still in the research [...]

Treat your liver well and it will treat you well in return, keeping liver detox humming in the background and protecting you from liver disease and other poisonings. One of our body’s largest organs, it’s a workhorse, designed to keep the the blood cleansed of toxins and chemicals. The [...]

It’s easy to overlook herbs and spices for their digestive benefits, but there are two you might consider trying: ginger, which is known to ease nausea (Dramamine even has a natural formula made from ginger), and cumin, which can benefit digestion. Here’s a little more information [...]

I recently gave a talk to clinicians setting guidelines about the Central Californian unified approach to treatment of gestational diabetes, and as always when researching and prescribing culinary medicine, learned a lot about what people should eat and avoid for a particular condition. (To see the [...]

“Corporations cook very differently than people do.” So said Michael Pollan, the author and activist, in “How Cooking Can Change Your Life,” a phenomenal talk given in London in 2013. If you’ve read any of his work (e.g., the fantastic Omnivore’s Dilemma: A [...]

Culinary medicine for low vision is a real possibility: for the Braille Institute I’m doing a (very) short demo and lecture shortly, and here is some of what I learned in preparing.  Acute macular degeneration (AMD) is one of the few conditions in which dietary supplements have been shown [...]

Culinary medicine seems to be having a moment in health care, or at least, it’s getting close. It’s been taught as cooking and nutrition electives in medical school since at least early 2003, at SUNY-Upstate, but now, according to reporting at WBEZ-Chicago 30 medical schools are [...]

Happy to announce my new CulinaryRx Series I’m hosting with MedPage Today. We answer “What eating plan would you recommend for this patient, and why? Which foods and beverages should she avoid, and choose?” Check out the text Q+A, video, transcription, youtube link, reader [...]