“Real Foods Won…” (very interesting article)

In a Battle of Diets, Real Food Won

Flailing in the swell of bestselling diet books, infomercials for cleanses, and secret tips in glossy magazines, is the credibility of nutrition science. Watching thoroughly-credentialed medical experts tout the addition or subtraction of one nutrient as deliverance—only to change the channel and hear someone equally-thoroughly-credentialed touting the opposite—it can be tempting to write off nutrition advice altogether. This month we hear something is good, and next we almost expect to hear it’s bad. Why not assume the latest research will all eventually be nullified, and just close our eyes and eat whatever tastes best?

That notion is at once relatable and tragic, in that diet is inextricable from the amount of healthy time we spend on Earth. Improvements in diet are clearly associated with significant lengthening of lifespan and dramatic decreases in risk of most chronic diseases. Combining disease and longevity into the concept of healthspan, the number of healthy years of life—fundamentally more important but less readily quantifiable than lifespan—the data in favor of optimizing our diets are even more compelling. No one is arguing that diet is less than extremely important to health and well-being, but seemingly everyone is arguing as to what constitutes the best diet.

The voices that carry the farthest over the sea of diet recommendations are those of iconoclasts—those who promise the most for the least, and do so with certainty. Amid the clamor, Dr. David Katz is emerging as an iconoclast on the side of reason. At least, that’s how he describes himself. From his throne at Yale University’s Prevention Research Center, where he is a practicing physician and researcher, said sea of popular diet media is the institution against which he rebels. It’s not that nutrition science is corrupt, just that the empty promises of memetic, of-the-moment diet crazes are themselves junk food. To Katz they are more than annoying and confusing; they are dangerous injustice.

Scientific publisher Annual Reviews asked Katz to compare the medical evidence for and against every mainstream diet. He says they came to him because of his penchant for dispassionate appraisals. “I don’t have a dog in the fight,” he told me. “I don’t care which diet is best. I care about the truth.”

Katz and Yale colleague Stephanie Meller published their findings in the current issue of the journal in a paper titled, “Can We Say What Diet Is Best for Health?” In it, they compare the major diets of the day: Low carb, low fat, low glycemic, Mediterranean, mixed/balanced (DASH), Paleolithic, vegan, and elements of other diets. Despite the pervasiveness of these diets in culture and media, Katz and Meller write, “There have been no rigorous, long-term studies comparing contenders for best diet laurels using methodology that precludes bias and confounding. For many reasons, such studies are unlikely.” They conclude that no diet is clearly best, but there are common elements across eating patterns that are proven to be beneficial to health. “A diet of minimally processed foods close to nature, predominantly plants, is decisively associated with health promotion and disease prevention.”

Katz, Meller/Annual Reviews

Among the salient points of proven health benefits the researchers note, nutritionally-replete plant-based diets are supported by a wide array of favorable health outcomes, including fewer cancers and less heart disease. These diets ideally included not just fruits and vegetables, but whole grains, nuts, and seeds. Katz and Meller found “no decisive evidence” that low-fat diets are better than diets high in healthful fats, like the Mediterranean. Those fats include a lower ratio of omega-6 to omega-3 fatty acids than the typical American diet.

The Mediterranean diet, which is additionally defined by high intake of fiber, moderate alcohol and meat intake, antioxidants, and polyphenols, does have favorable effects on heart disease, cancer risk, obesity, metabolic syndrome, and “is potentially associated with defense against neurodegenerative disease and preservation of cognitive function, reduced inflammation, and defense against asthma.”

They also found carbohydrate-selective diets to be better than categorically low-carbohydrate diets, in that incorporating whole grains is associated with lower risks for cancers and better control of body weight. Attention to glycemic load and index is “sensible at the least.” Eating foods that have high glycemic loads (which Katz says is much more relevant to health outcomes than glycemic index—in that some quality foods like carrots have very high indices, which could be misleading) is associated with greater risk of heart disease.

Finally, in a notable blow to some interpretations of the Paleo diet, Katz and Meller wrote, “if Paleolithic eating is loosely interpreted to mean a diet based mostly on meat, no meaningful interpretation of health effects is possible.” They note that the composition of most meat in today’s food supply is not similar to that of mammoth meat, and that most plants available during the Stone Age are today extinct. (Though it wouldn’t surprise me to learn that Paleo extremists are crowd-funding a Jurassic Park style experiment to bring them back.)

Just because Katz is not one to abandon his scientific compass under duress of passion does not mean he is without passion, or unmoved by it in his own ways. The subjects of media headlines and popular diet books are dark places for Katz. “It’s not just linguistic, I really at times feel like crying, when I think about that we’re paying for ignorance with human lives,” he told me. “At times, I hate the people with alphabet soup after their names who are promising the moon and the stars with certainty. I hate knowing that the next person is already rubbing his or her hands together with the next fad to make it on the bestseller list.”

“The evidence that with knowledge already at our disposal, we could eliminate 80 percent of chronic disease is the basis for everything I do,” Katz said. Just as he was finishing his residency in internal medicine in 1993, influential research in theJournal of the American Medical Association (“Actual Causes of Death in the United States“) put diet on a short list of the lifestyle factors blamed for half of deaths in 1990. “Here we are more than 20 years later and we’ve made just about no progress.”

A nod to the fact that popular media is not totally lost, Katz borrows from the writer Michael Pollan, citing a seminal 2007 New York Times Magazine article on “nutritionism” in concluding that the mantra, “Eat food, not too much, mostly plants” is sound. “That’s an excellent idea, and yet somehow it turns out to be extremely radical.”

Though Katz also says it isn’t nearly enough. “That doesn’t help you pick the most nutritious bread, or the best pasta sauce. A member of the foodie elite might say you shouldn’t eat anything from a bag, box, bottle, jar, or can.” That’s admittedly impractical. “We do need to look at all the details that populate the space between where we are and where we want to be.”

The current review is in pursuit of that, as is a system for determining the nutritional value of foods that Katz recently spent two years developing. It’s calledNuVal, and it offers consumers a single numeric value to determine foods’ worth, as opposed to a complex nutritional panel. The number does things like differentiate intrinsic from added nutrients. “If you don’t do that, the best thing in the whole damn food supply is Total cereal. Total is basically a completely vapid flake delivery system for multivitamins. You could skip the cereal and take the multivitamin.”

“If you eat food direct from nature,” Katz added, “you don’t even need to think about this. You don’t have to worry about trans fat or saturated fat or salt—most of our salt comes from processed food, not the salt shaker. If you focus on real food, nutrients tend to take care of themselves.”

The ultimate point of this diet review, which is framed like a tournament, is that there is no winner. More than that, antagonistic talk in pursuit of marketing a certain diet, emphasizing mutual exclusivity—similar to arguments against bipartisan political rhetoric—is damaging to the entire system and conversation. Exaggerated emphasis on a single nutrient or food is inadvisable. The result, Katz and Meller write, is a mire of perpetual confusion and doubt. Public health could benefit on a grand scale from a unified front in health media: Endorsement of the basic theme of what we do know to be healthful eating and candid acknowledgement of the many details we do not know.

“I think Bertrand Russell nailed it,” Katz told me, “when he said that the whole problem with the world is that fools and fanatics are so sure, and wise people always have doubts. Something like that.”

Vibrations of the Void

“If you want to find the secrets of the universe, think in terms of energy, frequency and vibration.”

-Nikola Tesla

Binaural beats are a blessing for consciousness. The powerful tones were discovered in 1839 by a Prussian physicist and meteorologist, Heinrich Wilhelm Dove. Their power is being uncovered again after the rise of the internet. One is created from two similar frequencies played in each ear, which then form the sensation of a third frequency from the subtraction of the two.

Through the stimulation of brainwaves these frequencies can alter consciousness in incredible ways. Gamma, Beta, Alpha, Theta, Mu and Delta waves make up parts and states of one’s consciousness. By isolating these frequencies then listening to them with headphones, it is possible to guide one’s consciousness into the desired state more easily. They even have the ability to stimulate certain glands to produce desired hormones.

Binaural tones have the power to help elevate us to new heights of existence. You can even listen to them while cooking, which is why I posted this of course. They are worth trying at least once. Sometimes I even listen to them while fixing pancakes…in my dreams.

Anyway, here’s one of my favorite videos using the tones:



Tempeh&Mushroom Pate

I found this recipe in “the complete ‘I’ (…ntelligent’s) guide to gluten-free vegan cooking”  🙂 

I replaced few ingredients to make it more Tridoshic 😉 

1( 8 oz) pgk. Tempeh (crumble it with your fingers) 

6 oz. Crimini mushrooms (around 1 1/2 Cups)

“just” 1/4 Cup  red onion, diced

7 TB vegetable broth

1 TB Coconut oil 

“just” 1/2 garlic, minced 

1 TB herbs de Provence

one pinch of each: cinnamon, cardamon

1/4 tsp coriander

1/8 tsp grated fresh ginger

1/4 Cup (the best quality you can) Balsamic vinegar

1 1/2 TB Tamari

1/2 tsp maple syrup 

1 tsp sweet miso (low sodium miso preferable)

1) place in a large skillet the oil, 4 TB of veggie broth, crumbled tempeh, mushrooms,  red onion, and the herbs de Provence, cook in medium for about 4-5′ stirring constantly

2) add garlic, the rest of spices and the rest of the veggie broth.  cook for 2-3′

3) add vinegar, tamari, and maple syrup and cook for 2′ or until the liquids are absorbed. let it cool for about 10′

4) Place the mixture in a food processor, add the miso. Process until smooth.

~ Wishing You All A Sunny Day~

How ’bout them Lentils?

For those of you that haven’t heard me talk about him before, Jeff Smith aka The Frugal Gourmet aka The Frug, is one of my favorite celebrity chefs. He has authored several cookbooks that are among my favorite handy-dandy sources for recipes. The handiest-dandiest and most eclectic-shmlectic of these books is entitled The Frugal Gourmet: On Our Immigrant Ancestors. This book covers food traditions from almost every type of immigrant to the United States, from Armenian to Yugoslavian. I know what you’re thinking: Armenia and Yugoslavia are only separated by the Black Sea and perhaps a few hundred miles of Balkan mainland. And wait a minute…Yugoslavia no longer exists! Well, fine, you got me. But I assure you that any food culture alphabetically from Armenia to Yugoslavia is, in fact, in this book. But, I digress. It is from one of these rich ethnic backgrounds that I choose the dish that I will be bringing to our potluck on Thursday. Do I smell curry powder? That’s right, I’m serving a dish from the Indian subcontinent. I am making Lentil Dal with Roasted Garlic. Dal is a basic Indian dish made from several different legumes such as fava beans, split-peas (for chana dal), or lentils. Below are ingredients if you wish to indulge.

Lentil Dal with Roasted Garlic

Yellow or brown lentils



Salt n Pepa

Coriander (lightly ground in a molcajete)

ghee for roasting garlic

cumin seeds

garlic cloves

red pepper flakes


I cannot claim that this dish is “holistic.” But I can say from experience that it is “good.”

Note: This dish does not liberate one from samsara.


Michael Thorpe

Last Week’s Granola Bar Recipe – Basic Foundation

Granola Bars

2 ½ cups rolled oats
½ cup shredded coconut
2 cups mixed nuts, chopped
1 cup mixed seeds
¼ cup chia seeds
¼ cup chocolate chips, optional
1 cup dried cranberries
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup honey
½ cup nut butter
½ cup brown sugar, or unrefined cane sugar

Preheat the oven to 180°C. Grease and line a 22 x 22 cm tin with baking paper.
In a large bowl, mix together the oats, coconut, nuts, seeds, chocolate chips and cranberries.

In a medium sized saucepan over a low heat, mix together the salt, cinnamon, vanilla, honey, nut butter and sugar until smooth.

Pour the syrup mixture into the dry mixture and mix through until all the dry mixture has been coated by the syrup.

Press the mixture into the prepared tin and bake for approximately 30 minutes, until the top is golden. Allow the muesli slab to cool in the tin before cutting into bars. Store in an airtight container.

The Inn at Celebrity Dairy; Weekend Employment & Chicken Salad Recipe

The Inn at Celebrity Dairy is seeking someone who would like to work a wedding this week-end (Aug. 1-2) Friday and Saturday- kitchen or serving $9 per hour plus share of tips.

They need about 4 or 5 extra people as the event is for full-service on Friday night and 180 on Saturday.


Fleming Pfann also passed along the Chicken Salad Recipe from the Natural Chef lunch at The Inn at Celebrity Dairy (So Happy to have it!):

Simmer five pounds dark meat chicken in chicken broth with celery, onion, carrots, bay leaf, black pepper corns for about an hour until meat is just falling off the bone. Take the meat out of the stock to cool slightly. Strain the broth and freeze for the next batch of chicken. Pick meat from the bones and season with salt and pepper to taste and about 3-4 tablespoons of curry powder (to your taste). Chop and add 4-5 stalks of celery, diced; 1 cup bread and butter pickles (nuts and or apples or grapes too, if you like) Use a cup of Duke’s mayo and a cup of goat yogurt and toss all together.