The Scientific Report of the 2015 Dietary Guidelines for Americans encourages consumers to follow a plant-based template to reach and maintain optimal health. This method of healthful eating is the easiest way to increase consumption of vitamins and minerals that we often fall short on. A plant-based model also serves as a guide for how to curb intake of saturated fat, cholesterol, sugar, and salt.
How do we get there? First, let’s start an open dialogue with patients, family, and friends about foods to favor: nutrient-dense, plant-based varieties.
Here is a list of dietary staples that fit in with almost every age group, budget, and season.
Whole Grains
Steel-cut oats, brown rice, quinoa, and pasta are naturally low on the glycemic index scale and provide a healthful source of B vitamins, iron, magnesium, and selenium. Due to their high fiber content, whole grains help reduce the risk of early death from chronic disease. Whole grains double as a prebiotic and work with probiotics, such as kimchi and tempeh, to help stabilize insulin, turn off ghrelin, the “hunger hormone,” and strengthen the immune system. Instead of thinking “low carb,” go for whole grain. Continue reading “A Green Light for Healthful Eating: Is 2015 the Year for Preventive Medicine?”
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