Two interesting pieces about olive oil

July 3, 2017

“The Mediterranean diet, rich in plant-based foods, is associated with a variety of health benefits, including a lower incidence of dementia.

Now, researchers at the Lewis Katz School of Medicine at Temple University (LKSOM) have identified a specific ingredient that protects against cognitive decline: extra-virgin olive oil, a major component of the Mediterranean diet.

In a study published online June 21 in the Annals of Clinical and Translational Neurology, the researchers show that the consumption of extra-virgin olive oil protects memory and learning ability and reduces the formation of amyloid-beta plaques and neurofibrillary tangles in the brain — classic markers of Alzheimer’s disease.”

And here’s a short video about olive oil in general from the Americal Chemical Society…very interesting…

Dr. D.


Rice bran is good for you

June 4, 2017

To pehaps no one’s surprise, there are lots of good things in rice bran.  It’s not just a good source of fiber but also vitamins like thiamine, niacin and vitamin B6.

Dr. D.


Calories in food

May 31, 2017

An interesting piece on how calories came to be regarded as important as they are in food….

Dr. D.


Prince Rupert’s drops

May 18, 2017

Not food related but everyone should know something about Prince Rupert’s drops….plus there is a Purdue connection

Dr. D.


Reduced gluten diet for non-celiacs

May 18, 2017

Maybe cutting gluten-containing grains out of your diet if you don’t suffer from celiac disease is not such a good idea….

Dr. D.


Cinnamon may reduce effects of a high fat diet

May 14, 2017

“A new study from the American Heart Association found that cinnamon stimulates antioxidant and anti-inflammatory systems and retards the body’s fat-storage process, thus lowering the risk of cardiovascular damage. One group of rats were given cinnamon supplements for 12 weeks in conjunction with a high-fat diet; the other group had high-fat foods with no supplement. The group that received cinnamon weighed less and had less belly fat and healthier levels of sugar, insulin, and fat in their blood than those that were not fed cinnamon. In addition, the animals that were given cinnamon had fewer molecules involved in the body’s fat-storing process and more antioxidant and anti-inflammatory molecules, which protect the body from the damages of stress.”

Dr. D.


Crickets as food

May 14, 2017

“In just a few years, there will be 9 billion people on the Earth. All those mouths will demand food – and especially animal protein. But the current waste produced by mass farming of beef, pork, chicken and other meats may prove unsustainable for a teeming, hungry human population.  The solution could be bugs, many have argued. They have more nutritional “bang for the buck” – and they could help feed the growing masses, some food experts say.”

In a related note, the local paper today carried an article about the pending retirement of Dr. Tom Turpin, one of the best proponents of bugs (as food and otherwise).  God speed, Tom and enjoy your retirement!

Dr. D.