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Nutrition

This is definitely one of those topics that only gets more confusing the more you read. So, you need to have a philosophy about it and fit each new bit of information into your overall framework. That way, you're not constantly reeling from 'no carbs' to 'low fat' to 'grapefruits only' to whatever is in. Among physicians, there isn't any consensus about what is best for you. The only thing we can probably agree on is that no one diet suits everyone. In this section, over time, we hope to provide enough helpful information so you can make healthful decisions on your own.

In a nutshell, my philosophy is that fruits, vegetables and whole grains should make up most of your intake. Lean protein such as fish, chicken, turkey or tofu,nuts, lentils and beans should comprise the rest. Most important to me is eating 'whole foods' as they come out of the ground, and limiting processed foods as much as possible. The food industry has studied and perfected combining the most tempting, and at times addictive, combinations of fat, salt and sugar in restaurant and supermarket offerings. They know how to keep you coming back for more.

Varying what you eat can keep your meals interesting. I aim to include 'super foods' such as spinach, tomatoes, pumpkin, blueberries and hemp seed, which i think are delicious. Experiment with foods that contain antioxidants, such as vitamins C and E, lycopene (think tomatoes), beta-carotene (pumpkin and carrots). These and many others are beneficial when eaten in 'whole foods' but not when taken in pill form. 

Of course, no one nutrition plan suits everyone, since food preferences or intolerance and medical issues must be considered. But for the majority of people, if you eat whole foods, and nourish your body and soul with a wholesome variety of nutritious foods, your mind and body will thank you. Often people don't realize that fatigue, insomnia, depression, and other issues are closely tied to what we eat. In our posts in this section, we'll provide some practical information and keep you posted on the latest and greatest in nutrition news. Send us your questions!



Herb-Marinated Chicken Breasts
written by Marsha Seidelman, M.D.
on Monday, 15th July, 2019

Amy Riolo is an award-winning author, lecturer, food historian and cooking instructor. This recipe is adapted from her book, The Ultimate Mediterranean Diet Cookbook, Harness the Power of the World's Healthiest Diet to Live Better, Longer. Part of her journey revolved around trying to understand why her relatives who continued to live in Italy were so much healthier than the ...

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Osteoporosis: a Review of Bone Loss and Nutrition
written by Aruna Nathan, M.D.
on Sunday, 10th March, 2019

*Osteoporosis, a Brief Overview.* Let’s talk about a process that we should think about when we’re young so we can try to prevent unfortunate events as we age.  First, here are a few important definitions. Osteoporosis is a decrease in bone mass leading to fragility of the bones and increased fracture risk. Osteopenia is its less severe sidekick and sarcopenia is loss ...

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We Are What We Eat: Stay Slim the Japanese Way
written by Thu Tran, MD,FACOG
on Thursday, 28th February, 2019

I often heard the expression “We are what we eat,” which turned me immediately off from certain foods.  Who would like to be a cow? Chicken? Pig? Should I be a turnip or donut? An apple or brownie? There is some truth in this statement, however, I secretly agreed. Studies on obesity have shed some light on why some people have struggled with their weight.  Many reasons ...

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Why Is Weight Loss So Difficult - A Scientific Explanation
written by Marsha Seidelman, M.D.
on Wednesday, 31st October, 2018

A few weeks ago, I had the pleasure of going to a Smithsonian sponsored talk by Dr. Hall, who is a Senior Investigator at NIH and chief of one of the research programs at the National Institute of Diabetes and Digestive and Kidney Diseases that reaches across different branches of the institute. It was the first talk in a series called “Pulse on Modern Medicine”. The ...

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Tomato Day: A Morning at Carrboro Farmers Market
written by Thu Tran, MD,FACOG
on Saturday, 21st July, 2018

  Every time we are in Chapel Hill, North Carolina, visiting my parents-in-law, we make sure to join them for the Saturday ritual of going to the wonderful Carrboro Farmers Market.  The market is quite extensive, with cheese, pasta, gourmet soup or  bread makers, mushroom farmers, and flower growers, in addition to the usual vendors of fruits and vegetables.  There are ...

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Carrots as Medicine
written by Vanita Rahman, M.D.
on Tuesday, 2nd May, 2017

When my patients tell me that their blood pressure has been running high, the first thing I ask them is what they have been eating. After a careful discussion, it often becomes clear that the blood pressure increased after a meal high in sodium. We then focus on the diet, rather than medications alone, to control the blood pressure. Diet doesn’t simply affect blood pressure ...

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Food, Glorious Food - A Valuable Resource
written by Aruna Nathan, M.D.
on Friday, 3rd February, 2017

*“You waste life when you waste good food” *                                                     - Katherine Anne Porter Not a soul would go to bed hungry if we did not waste the food we grow. The Food and Agriculture Organization (FAO) states that one-third of food produced for human consumption worldwide is lost or wasted annually. That accounts ...

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What is Lifestyle Medicine - and what can it do for me?
written by Marsha Seidelman, M.D.
on Saturday, 29th October, 2016

Lifestyle medicine - just the name conjures up thoughts of docs lying on a beach, drink in hand, stethoscope dangling just above the sand, doesn’t it? I just returned from a conference hosted by the American College of Lifestyle Medicine with four other doctors from our group. Even the T-shirt for the event has palm trees with a light and breezy effect, suggesting that lifestyle ...

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Sprouting Lentils - Getting More From These Legumes - Toasted Lentils or in a Lentil Salad
written by Aruna Nathan, M.D.
on Saturday, 27th August, 2016

I used to sprout lentils a lot when my kids were younger but stopped for a while as some of the cooking patterns changed at our home. Recently, I started sprouting beans and lentils again and am enjoying using them in any recipe that call for lentils or beans. Basically, you can use the same lentil or bean as mentioned in the recipe, but just sprout them a few days ahead of ...

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Besides the fat and calories in fast food - now we need to think about phthalates
written by Marsha Seidelman, M.D.
on Wednesday, 11th May, 2016

A few weeks ago, there was an article in the Washington Post about consumption of fast foods that I thought would get more press. It reported on a [LINK: http://dx.doi.org/10.1289/ehp.1510803] study published in Environmental Health Perspectives that looked at phthalate levels and how they relate to fast foods. First, to explain, phthalates are used to improve flexibility ...

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