Lessons from a Nutritionist

Here’s an article that details ten interesting facts about healthful eating and food prep, points learned by the author from experiences cooking with a nutritionist.

Point No. 1 deals with iron, mentioning that green leafy vegetables are good, healthy, non-animal sources of iron, especially when combined with foods rich in vitamin C. I’d add that seeds and nuts (pumpkin and squash seeds and nuts such as cashews, peanuts, almonds, pine nuts, and hazelnuts) all provide more iron per 100 grams than lean beef, while beans (soybeans, lentils, kidney beans, limas, garbanzos, etc.) provide amounts comparable to those in beef. But this is what we all want to hear: another rich plant source of iron is dark chocolate, or cocoa powder, which renders up a full 17 mg of iron per 100 grams. (http://www.healthaliciousness.com/articles/food-sources-of-iron.php)

molcajete with chiles and garlicPoint No. 2 talks of color, stressing that a healthful diet should include vegetable products of all colors, even the “white” veggies.

Point No. 3 points out that mushrooms are good sources of Vitamin D. In addition, researchers are discovering that mushrooms, particularly reishi, shitaki, and oyster mushrooms, have detoxifying and healing properties. (http://www.100thmonkeymushrooms.com/2013/05/mushrooms-detoxify-human-body/, http://www.alternativemedicine.com/food-recipes/healing-foods/medicinal-mushrooms)

Browse through points Nos. 4 through 10 in the article linked below to find out the antimicrobial properties of thyme, how to prep veggies without loosing vital nutrients during cooking, the benefits of purchasing local produce, the healing and nutritional aspects of celery, onions, garlic, and quinoa, and how to easily ditch commercial salad dressings by making your own.

 10 Things I Learned From Cooking With a Nutritionist These fascinating food facts will make you appreciate your healthy plate. (Fitbie.com)