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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 [...]
With all the confusion about what to eat, and with how often nutrition experts seem to change their minds, I thought it was time to go back to basic culinary medicine and see if I could find groups of recipes and actual foods for specific chronic conditions. In other [...]
“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 [...]
Good diet foods for high blood pressure include blueberries, flax meal, hibiscus or jamaica tea, and beet juice. But high blood pressure management starts with measuring it accurately: I recommend the Omron Series 7 for home. These foods all have very good peer-reviewed medical research that shows [...]
I gave a talk at UCSB’s Food Summit recently UCSB coverage here, which is part of the important University of California Global Food Initiative. You can look at a condensed slideshare of the talk here, or check it out below. My idea: food can save the life of medicine, [...]
Clinical research in culinary medicine: by my count there are thousands of peer-reviewed articles, though a search of PubMed doesn’t yet find the keyword phrase. Up until late 2007 I catalogued them for 40 different conditions and 50 foods in ChefMD’s Big Book of Culinary Medicine; [...]
