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The 11 Best Foods You Arenít Eating
NY Times ^ | June 30, 2008 | Tara Parker-Pope

Posted on 07/06/2008 7:48:45 PM PDT by neverdem

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts. Here’s his advice.

Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters. How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes. How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes. How to eat it: Chop and saute in olive oil.

Cinnamon: May help control blood sugar and cholesterol. How to eat it: Sprinkle on coffee or oatmeal. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants. How to eat: Just drink it.

Dried plums: Okay, so they are really prunes, but they are packed with antioxidants. How to eat: Wrapped in prosciutto and baked.

Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death. How to eat: Roasted as a snack, or sprinkled on salad.

Sardines: Dr. Bowden calls them “health food in a can.'’ They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as...

(Excerpt) Read more at well.blogs.nytimes.com ...


TOPICS: Food; Health/Medicine; Science
KEYWORDS: cookery; food; health; nutrition
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To: Vigilanteman

Have you tried sardines in Louisiana hot sauce? They’re great!


21 posted on 07/06/2008 8:44:50 PM PDT by B4Ranch (Having custody of a loaded weapon does not arm you. The skill to use the weapon is what arms a man.)
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To: Yardstick
and yet I ate the whole tin.

You probably had a nutrional deficiency of some kind. At least that's the explanation I give my wife....

22 posted on 07/06/2008 8:47:26 PM PDT by no-s
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To: neverdem

Beets picked the size of a golf ball, and pickled are good (grow your own, they don’t take long). Some of the rest isn’t too bad, but generally speaking, green leafy things are what food eats.


23 posted on 07/06/2008 8:58:07 PM PDT by Smokin' Joe (How often God must weep at humans' folly.)
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Meat.
More meat.
Meat of fish.
Meat of chicken.
Turkey, too. Year round.
Add some meat.
Pork chops.
Add the rest of the pig.
With a bit more meat.

And a dash of garlic. Meat-flavored, of course.


24 posted on 07/06/2008 8:59:31 PM PDT by RandallFlagg (Satisfaction was my sin)
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To: tbw2

Straight up, it’s not what it’s cracked up to be.


25 posted on 07/06/2008 9:07:30 PM PDT by definitelynotaliberal
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To: madison10

Don’t the nutritionists say the darker the more nutrient-dense?


26 posted on 07/06/2008 9:10:28 PM PDT by definitelynotaliberal
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To: neverdem

Most of the items are on our menu. We gotta have 1 or 2 veggies with every meal. Chard and beets are easy to grow in the garden. I got to admit that sardines were one of my guilty pleasures (that is I thought they were bad for me). Get the ones in olive oil and eat with saltine crackers. Ranks right up there with pickled pigs feet (which I am sure isn’t good for me).


27 posted on 07/06/2008 9:11:12 PM PDT by JimSEA (Kaffur and proud of it.)
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To: DrewsDad

Beets are the only honest vegetable!

They grow in dirt!
They taste like dirt!

What more could ya ask for?

Actually, I plant some beets every year - but not for the beets, for the greens that I use in salads or fried up with scrambled eggs or steaks.


28 posted on 07/06/2008 9:18:14 PM PDT by djf (I don't believe in perpetual motion. Perpetual mutton, that's another thing entirely!)
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To: Yardstick
Never ate a sardine in my life until a couple weeks ago when I got curious and bought a tin. They are surprisingly good.

That's how I was, until I was onboard my Navy Amphib Carrier on WESTPAC back in '94. Discovered 'em, and love 'em to this day.
29 posted on 07/06/2008 9:20:26 PM PDT by RandallFlagg (Satisfaction was my sin)
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To: JustaDumbBlonde
We eat all of the eleven listed foods, except only the hubby eats beets ... I can’t stand those.

I love eating beets. Be careful, though...they'll turn your urine red, you think you're peeing blood.

And about those asparagus...

30 posted on 07/06/2008 9:25:34 PM PDT by Night Hides Not (John McCain is Lucy, McCainiacs are Charlie Brown, and the football is a secure border.)
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To: Night Hides Not

I’ve never tried ‘em. What do they taste like?


31 posted on 07/06/2008 9:29:18 PM PDT by RandallFlagg (Satisfaction was my sin)
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To: RandallFlagg

Beets? Regular (not pickled) beets have a slightly sweet taste to them, don’t know how to explain them otherwise.


32 posted on 07/06/2008 9:34:32 PM PDT by Night Hides Not (John McCain is Lucy, McCainiacs are Charlie Brown, and the football is a secure border.)
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To: neverdem

Iron rich foods like spinach and beets are poison to adult males. We need to get iron out of our blood not into it. This is a well known fact.


33 posted on 07/06/2008 9:37:26 PM PDT by gost2
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To: Night Hides Not

Hmm. I’ll have to hit the store tomorrow. I like experimenting..

Thanks.


34 posted on 07/06/2008 9:37:40 PM PDT by RandallFlagg (Satisfaction was my sin)
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To: neverdem
Here's my simple rule about food; I don't work twice for it.

Dedicating hours each day to acquiring, preparing, consuming, and cleaning up for the sake of the latest “good nutrition” fad is not my idea of intelligent behavior.

If “nutritionists” want to be of any use, they need to identify "good" tasty foods which real people can readily acquire and quickly consume with little to no preparation & cleanup time.

If "nutritionists" cannot identify such foods from what is currently available, then they need to work with and pressure the food industry to produce such foods. In other words, accept the reality that normal people live in a real world of limited time and deal with it.

Otherwise we're back to the same old routine of; “If it tastes good, spit it out.”

35 posted on 07/06/2008 9:42:24 PM PDT by DakotaGator (Journalists, Educators, Environmentalists, Democrats, & Rinos; Communism's Fifth Column!)
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To: gost2

http://ods.od.nih.gov/factsheets/iron.asp

Who should be cautious about taking iron supplements?

Iron deficiency is uncommon among adult men and postmenopausal women. These individuals should only take iron supplements when prescribed by a physician because of their greater risk of iron overload. Iron overload is a condition in which excess iron is found in the blood and stored in organs such as the liver and heart. Iron overload is associated with several genetic diseases including hemochromatosis, which affects approximately 1 in 250 individuals of northern European descent [67]. Individuals with hemochromatosis absorb iron very efficiently, which can result in a build up of excess iron and can cause organ damage such as cirrhosis of the liver and heart failure [1,3,67-69]. Hemochromatosis is often not diagnosed until excess iron stores have damaged an organ. Iron supplementation may accelerate the effects of hemochromatosis, an important reason why adult men and postmenopausal women who are not iron deficient should avoid iron supplements. Individuals with blood disorders that require frequent blood transfusions are also at risk of iron overload and are usually advised to avoid iron supplements.

What are some current issues and controversies about iron?

Iron and heart disease:

Because known risk factors cannot explain all cases of heart disease, researchers continue to look for new causes. Some evidence suggests that iron can stimulate the activity of free radicals. Free radicals are natural by-products of oxygen metabolism that are associated with chronic diseases, including cardiovascular disease. Free radicals may inflame and damage coronary arteries, the blood vessels that supply the heart muscle. This inflammation may contribute to the development of atherosclerosis, a condition characterized by partial or complete blockage of one or more coronary arteries. Other researchers suggest that iron may contribute to the oxidation of LDL (”bad”) cholesterol, changing it to a form that is more damaging to coronary arteries.


36 posted on 07/06/2008 9:48:37 PM PDT by gost2
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To: DakotaGator

Italy is full of happy overweight old people in their eighties and nineties. The ones in the country that is. They have low stress cause they are happy and part of an extended family and they drink red wine. It’s not difficult to figure out.


37 posted on 07/06/2008 9:52:15 PM PDT by gost2
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To: Maelstorm

When McDonalds first came to Australia they tried to sell hamburgers without beetroot. It didn’t take them long to realise their error. Beetroot is one of my favourite things. It makes a wonderful side dish for meat and potatoes, etc.

I actually love most of the things on this list, apart from sardines which I don’t mind.

What’s so special about walnuts? Spinach I know is great.


38 posted on 07/06/2008 9:57:37 PM PDT by Nipfan
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To: gost2

If iron rich food is poison for men then you should stop eating meat. You’d have to eat about a kilo of spinach to get as much iron as from a small serving of meat. I don’t know about beetroot but I would guess its a similar situation.


39 posted on 07/06/2008 10:06:36 PM PDT by Nipfan
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To: neverdem

pinging for later.


40 posted on 07/06/2008 10:15:57 PM PDT by Tom_Busch (Whitey's keeping me down.)
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