A Very Figgy Day to You!

Who else loves figs?
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When I was little, I’m pretty sure I had no idea that figs existed—other than as the name of the delicious and chewy cookie we bought sometimes. When I got older, I did learn that it was a fruit, though I never tried it. My dad never cooked much, and though my mom did, it was always fairly stereotypically American—tuna casserole, spaghetti, meatloaf. We didn’t eat fancy things like figs, in part because as kids we were pretty picky and probably would have just turned up our noses.

But after college, I had to learn to fend for myself. I’ve never been much of a junk food eater (bread is my downfall), and I learned frommy dad’s illness that processed foods have a whole lot of unnecessary and often unhealthy things in them, so I didn’t want to use too many of those. Unfortunately, I had no idea how to cook.

But, over the years, I’ve taught myself how to make quite a few meals from scratch (along with some help from friends more food-snobby than me) instead of from the box. Thank God for the Internet! I didn’t actually try fresh figs until I moved to Seattle and I happened to order a pizza that had some on top. What can I say; it was love at first bite!

You can imagine my elation when I spotted some figs at Trader Joe’s this weekend. I still don’t know much about using them in recipes, but I love buying foods I don’t know how to cook with just to force myself to learn how. So, I bought a bunch of figs.

We’ve used them in two dinners so far. Earlier this week, I sliced some up thinly and put them on top of some homemade pizzas along with artichoke hearts, fresh basil, olives, Canadian bacon, pesto, red sauce, and (of course) mozzarella cheese. Last night, we had steak, spicy baked kale, and sautéed figs—all I did was slice them in half and sauté them in a little oil for about 10 minutes on medium heat. Both nights, the figs lent just the perfect amount of sweet to our meals. Next, I think I’ll try them in some morning oatmeal.

Besides the taste, eatingfigs provides an array of health benefits. They are a good source of fiber, vitamin B6, copper, potassium, manganese, and pantothenic acid. They can help lower blood pressure, assist in weight loss because of the high dietary fiber, protect against postmenopausal breast cancer, and protect against macular degeneration.

Have you ever cooked with figs? What is your favorite fig recipe? I’d love to hear some more ideas for how to use these lovely little fruits up!

Juicers: Fab or Fad?

Fresh juice? Yes, please!
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I’ll admit it: I’ve eyed them at the store. The only thing that’s stopped me from purchasing one myself is the cost. Even so, every once in a while I consider how long it would take me to pay one off if I bought it on my credit card. But I’ve also stopped to think about their sudden burst into popularity. Are they just a fad? Or are they really as great as they seem? I’m talking about juicers, of course.

Juicers have a cult-like following.
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There’s no question about it—Americans generally don’t get as many daily servings of fruits and veggies as they ought to. Even those of us who try to always eat healthy, balanced meals might have a hard time fitting five servings of each in a day’s time. Whether it’s because we don’t like the taste or it’s just too much trouble to prepare, many of us are lacking sufficient servings, causing a full array of problems.

Juicers offer the simple option of throwing fruits and veggies in whole and spitting out the liquid and nutrients, leaving a dry pulp behind. People are swearing by the machines, attributing weight loss, healthier skin, and moreenergy to the extra vitamins and minerals they’re now consuming. But how true are these claims?

As it turns out, they’re pretty legitimate. Adding servings of juice to a regular diet can add lots of nutritional value, especially when people use dark green and deep orange vegetables in their juices. Kale and carrots may not be an enjoyable taste for everyone, but many are finding that they can easily palate them when they’re mixed up with a few sweeter fruits like pineapple or apple.

Unfortunately, the method is not perfect and some nutritionists have urged people not to get too carried away. “You’re getting a higher quota of some nutrients, but not necessarily all of them,” cautioned Jennifer Nelson of the Mayo Clinic. Some nutrients can be lost in the process of juicing, so the practice shouldn’t necessarily completely replace regular, whole, fruits and veggies in meals.

Image from hungryhungryrunner.com

Juicers vary significantly in price, starting at about $50 for manual models that require chopping and produce very little juice and jumping to somewhere around $700 for more elaborate models. “Fast” Juicers produce juice in mere seconds, are generally loud, and get most moisture out of produce. “Slow” juicers take a few minutes to process but get more liquid out and don’t produce heat—which can deplete some nutritional value. “Whole food” juicers work much like a food processor or blender, grinding up the whole ingredient and leaving behind nothing.

Juicers jumped to popularity shortly after the release of “Fat, Sick and Nearly Dead,” produced by Australian filmmaker Joe Cross, who went on a 60-day juice fast and lost over 80 pounds, sending his autoimmune disease into remission. After it was released on Netflix, sales skyrocketed. Last year, sales hit about $215 million, a 71% growth over the year before. 

Spotlight: Wine, Benefits & Risks

Wine can be both beneficial and risky to women's health.
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Like many people, I have a soft spot for wine. It’s one of those flavors that took some time to grow on me, and now that it has, there’s not anything quite like it. Of course, I don’t like every wine I taste; I prefer reds that are smooth yet robust, and I like my whites to be slightly sweet and fruity.

Nowhere close to being an expert on the matter, I found myself wondering what exactly the benefits of drinking wine were and where they cut off. For years, I’ve been aware of the fact that a glass of red wine each night can be beneficial. But I’ve never looked into the matter further than that. I’ve never been a big drinker, and I always just assumed I didn’t need to worry about any of those problems.

I still find myself in a position where I’m not overly concerned about my alcohol consumption, but every once in a while I decide that instead of one glass of wine, I’d like to have two—and even rarer yet, three. What then? At what point do the benefits cease and the risks begin?

Wine provides valuable antioxidants.
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For men, there are benefits to having up to two drinks per day. For women, benefits last up to one drink. What’s in a drink? Twelve ounces of regular beer, 5 ounces of red or white wine, or 1.5 ounces (one shot) of 80-proof distilled spirits.

Alcohol in general can raise the “good” cholesterol (HDL) in our bodies and thin our blood. Wine also contains phytochemicals that act as antioxidants and help prevent cellular damage in our bodies. This can prevent blood clotting, plaque formation, and potentially promotes cardiovascular health and helps fight cancer. Both red and white wine contain these non-alcoholic phytochemicals, but red has a much greater concentration compared to white.

However, it’s not all good with wine. Sometimes the benefits aren’t as great as the risks and consequences. Some conditions are worsened by wine, which is why physicians sometimes recommend that patients not drink alcohol. Wine can raise triglyceride levels, which can be a problem for those who already have high levels—such as diabetics. Wine is also full of empty calories and can prompt weight gain, especially if it’s enjoyed in excess.

My personal problem with drinking wine is that it worsens my migraines. It doesn’t always happen, which is why I sometimes enjoy a glass or two. But other times, it sets off a headache—which can last for hours or even days at a time. This is due to the sulfites contained in wine (red more than white).

Alcohol can raise estrogen levels.
Image: Susan G. Komen

Some alcohol can also raise estrogen levels and can possibly increase tumor progression for women with estrogen positive breast cancer. Even staying under the limit of one drink per day could increase the risk for breast cancer. At this point, researchers still say the health benefits outweigh the risks for just one drink—but past that, the risk goes up with every drink. I think I’ll resist the urge for that second drink from now on.

Foods That Reduce Stress

If you’re like me, you get hungry when you’re stressed out. And with how much I’ve let stress pile on in the past, it’s quite literally a miracle that the pounds didn’t also pound on. I go for the chocolate, particularly hot chocolate, cookies, and sugary coffee drinks when I feel the need to relax a little. And while some studies have shown that some dark chocolate can be good for you, I don’t think they meant in the amount I want to consume it in.

Lots of people go for sugary snacks when stressed, myself included.
Image from cookingclassy.com

My main concern isn’t the chocolate itself, anyhow. It’s the sugar that it comes loaded with—and which can actually exacerbate stress, gives me headaches, and is overall a bad thing to have too much of. In fact, many “fast,” “easy,” and “convenient” foods that people turn to when eating out of stress are incredibly unhealthy, the eating of which can contribute to stress levels.

Since I like to munch on something when I’m stressed or working a lot, I try to surround myself with healthy snacks. And I was super excited when I found this list of foods that can actually help reduce stress levels. Who knew I’d be able to use my snacking habit to combat stress in a healthy way? Consider eating these foods when you’re stressed (or when you want to prevent stress):

The Vitamin C in oranges could help reduce stress.
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Oranges—Vitamin C can reduce stress and regulate blood pressure and cortisol levels, which often rise when you’re stressed. It also keeps your immune system healthy so you don’t get sick, something I have a tendency to do when stressed.

Sweet Potatoes—Besides being one of my favorite foods ever, sweet potatoes make me feel like I’m eating sweets and carbs when really I’m packing my body with vitamins, betacarotene, and fiber.

Dried Apricots—These delicious little guys are full of magnesium, a natural muscle relaxer and stress-reducer (just don’t eat too many, since they’re pretty sugary).

Almonds, Pistachios & Walnuts—Almonds have high levels of B and E vitamins, and pistachios and Walnuts have been found to reduce blood pressure.

Turkey—L-tryptophan, an amino acid, is found in turkey. It tells the body to release serotonin, which is a natural mood booster and relaxer.

Green vegetables are full of stress-reducing vitamins.
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Spinach—Like apricots, spinach is packed with magnesium. If you don’t get enough magnesium, it can trigger migraines and fatigue, both bound to increase stress levels. So eat up!

Salmon—I was never a huge fish fan, but I do like Salmon. That’s a good thing, since it’s full of Omega-3 fatty acids, which help fight heart disease and regulate stress hormones, cortisol, and adrenaline.

Avocados—Avocados are a great source of monosaturated fats and potassium, which can help lower blood pressure. It can also prevent symptoms of stress like muscle twitches and spasms.

Green Vegetables—Any dark green vegetable, such as spinach, broccoli, kale, and beans, is full of vitamins. When we get stressed out, our bodies are sapped of vitamins and energy. Remembering to eat healthy greens when stressed can go miles in keeping stress under control.

Foods That Boost Your Immune System

Cold & flu season calls for immune-system boosting foods.
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As I sit at work, I’m reminded of the fact that it is cold and flu season and my immune system needs all the help it can get. I can literally feel my body fighting off sickness when I’m around others who are sick—I get run down, tired, and exhibit a few symptoms of the sickness. Sometimes I do get sick, but when I’m lucky, my immune system wins the battle and that run-down feeling passes in just a few days.

Most of us hate being sick, and if you’re like me, you don’t mind adding a few extra steps into your daily routine to ensure that the bad bugs stay out and your immune system stays strong. So, what can you do to help your body out? For starters, you can feed yourself foods that help your immune system fight off viruses and bacteria.

The following foods can help prevent sickness, and I’m more than willing to make sure they stay in my diet for the next few months:

Chamomile tea can help boost your immune system.
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1. Chamomile Tea
2. Oats (especially steel-cut)
3. Salad Dressings (the ones with healthy fats from nut and olive oils, NOT the fat-free kind)
4. Whey Protein (found in protein powders and yogurt)
5. Tomatoes
6. Butterbur plant extract supplements
7. Sports Drinks (think Gatorade and Powerade)
8. Wine (especially reds)—in moderation
9. Hot Sauce (or peppers containing capsaicin)

The above foods boost your immune system in a variety of ways, from helping it produce its own antibodies to warding off food poisoning to providing you with valuable antioxidants. What could be easier than adding some of these in to your daily routine? It seems a small price to pay for avoiding sickness.

Foods with capsaicin, like peppers, help your body
fight off sickness.
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Another recommendation from Women’s Health to help ward off sickness is to cut your daily calorie intake by 200-300 calories if you are overweight. Though it may sound like a lot, it’s really not hard to do—substitute a serving of pasta for steamed veggies or cut the sour cream and cheese out of your chili and you’re done. This can help you lose weight and keep all your vital systems (including your immune system) in better shape.

Do you already eat any of these foods? Which is your favorite? I love a glass of red wine with dinner and we also eat a LOT of spicy food. Comment below!

Making Probiotics Work for You

Probiotics help fight off infection, inflammation, and more.
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Chances are, you’ve heard of probiotics before. But do you know why they're supposed to be good for you and where to find them? They can be incredibly helpful and essential to your body’s functions. As research has developed over the years, we’ve discovered that our bodies are home to more than just us. I recently read an article from Time Magazine that discussed both the bad and the good microbes (“bugs”) living with us, and it taught me some valuable things.

Miso is a great source of probiotics.
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The truth is, most microbes are good. The ones that cause disease and sickness are the minority of “bugs” on and in our bodies. According to Lita Proctor, coordinator of the Microbiome Project at the National Institutes of Health (NICH), “Tens of thousands of species of microorganisms live with is. They belong there, they’re good for us, and they support health and well-being.”

These helpful microorganisms are called probiotics, and are extremely beneficial to our health, possibly reducing intestinal inflammation, diarrhea, urogenital infections, and atopic diseases.

When we get sick, our doctors often prescribe antibiotics, which do not discriminate between good and bad bacteria. While they take care of the bad bacteria, they may also be killing probiotics in your body. Taking probiotic supplements or eating foods with probiotics can be a good way to help your body recover swifter from sickness. Just be sure to consult a doctor first.

And luckily, probiotics can be found in lots of popular foods, making this simple health-booster easily available:

• Yogurt or Kefir (a fermented milk drink)
• Miso, a Japanese soy-based seasoning
• Tempeh, a soy-based substitute for meat
• Saurkraut
• Dark chocolate
• Red wine
• Probiotic soy beverages and fruit drinks

Of course, like any vitamin, probiotics can also be ingested in pill or powder form, though it’s a good idea to consult with a pharmacist or caregiver before using them.

Garlic contains valuable prebiotics.
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Some foods also contain prebiotics, which can help your body keep up its own probiotics growing. These foods are easy to include in any diet:

• Wheat
• Barley
• Oats
• Chicory Root
• Artichoke
• Banana
• Garlic
• Onion
• Honey