THE NEW COMFORT FOOD

Some of us turn to traditional comfort foods high in sugar, fat and animal products in times of stress, anxiety and loss. But Michael Greger, M.D., author of HOW NOT TO DIE, shows us another way to sooth and heal both mentally and physically, personally and globally. He reminds us that consumption of plant-based foods has a powerful positive effect on mood. In fact he cites a review in the journal NUTRITIONAL NEUROSCIENCE concluding that eating lots of fruits and veggies is a noninvasive and natural therapeutic means to support a healthy brain. 

 

On the other hand, Greger warns us of components in foods that may increase the risk of depression, such as arachidonic acid, an inflammation-promoting compound found mostly in animal products, particularly in chicken and eggs, that is blamed for potentially impairing mood by inflaming the brain.

 

We have been following Dr. Greger's wit and wisdom at Nutritionfacts.org for years and now add his New York Times bestselling book HOW NOT TO DIE to our growing list of resources to help us move forward with healthy mind and body. We invite you to join us in eating for personal and global health and harmony.

 

Friends from the Osher Institute of LifeLongLearning of the University of Delaware in Lewes joined me in my home November 9, the day after the election, for a Comfort Food Luncheon. The menu included Southwest Bean Burgers, Oven Fries, Potato-Broccoli Soup and Chocolate-Banana Dream Cream. 

 

Recipes follow.

 

Bean Burger http://www.capegazette.com/blog-entry/bean-burgers-fries/83074

We added half cup corn, half cup chopped onions and mango salsa to burger mixture.

 

Broccoli Potato Soup  http://www.capegazette.com/blog-entry/primary-potato-soup/97820

We added a can of no salt corn to the food processor for flavor and texture.

 

Chocolate Dream Cream http://www.capegazette.com/blog-entry/toasted-almond-fudge-dream-cream/116877