nutrition

Editorial Comment: Malnutrition in the Obese

Monica and Dr. Andrew Freeman weigh in on the problems with malnutrition in the obese. We commonly perceive malnutrition as an illness due to undernutrition and, therefore, is thought to only affect people who are underweight. In fact, a large burden of malnutrition exists in the overweight and obese population because of inadequate micronutrient consumption and poor food quality.


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Is Plant Based Nutrition just for Hippies and Liberals?

When people think of veganism or vegetarianism, they often think of Liberals and Hippies.

My name is Monica Aggarwal and I am a cardiologist in the deep South.

Practicing cardiology is really interesting here. The patients are lovely, kind, interested and curious. Often my patients are gun-toting, conservative, Trump loving people.

I have a prevention clinic here where I see many people from all over South Georgia and Florida. Patients often tell me that they grew up eating meat and potatoes and never really ate vegetables.

In my clinic, I focus on plant based nutrition, meditation, yoga, stress management. I talk to patients about the importance of plants and why eating plants increases their fiber, brings down their cholesterol, opens up their blood vessels, reduces their blood sugars, brings down their blood pressure and decreases their risk of dying.

I don’t focus on getting people to go vegan because I don’t care so much about that. That isn’t as important as getting people to just eat more plants. There are people who have had bypass surgery or stents put in or who have so much chest pain that they can’t get around their yards without discomfort. There are those who are 30 years old and have poorly controlled diabetes. My youngest stent patient….31 years old. My youngest bypass patient…36 years old. No longer is eating meat and refined foods a life choice. We have to remember that the people who are eating red meat, high saturated fat, processed foods and the “Standard American Diet” are getting more obesity, diabetes, heart disease and are dying. I often tell people this. I also tell them there are choices to change their course, change their outcome. I also ask people how much eating the same way and doing the same thing that they have been doing for years is worth to them? And how sometimes just small changes can open up their worlds. I spend hours teaching patients about how to eat. I make them grocery lists. And do you know what? People change. Because no one wants to be sick. NO ONE. So people are changing and the South is changing.

We have a plant based menu at University of Florida where I work that I created. The dietary staff resisted this movement for months. They told me that I didn’t understand the South because I am from the North. They said that people in the South don’t want to change. They like the foods that they like. I said and continue to say that “they underestimate the South. The South will change like everyone changes because no one wants to be sick.” It took over a year to turn the hospital administration to my side. Since we have debuted our menu, we are getting so much press. Patients are demanding the menu. Since our debut of plant based menu items into our hospital cafeteria over the last week or two, we have had over 65 orders of just one of the plant based menu items.

So to those who think plant based nutrition is for Hippies and Liberals. Think again. We in the South are changing and healing. We in the South are not looking back. #Justeatmoreplants

Monica Aggarwal, MD

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Food Nutrition Myth 2: “Premium Natural”

So this is Cabot whipped cream. Says that the product is “Premium Natural.” There is even a dairy farm at the top as part of the marketing logo. First three ingredients: milk, cream and sugar which you would expect because it is after all whipped cream. Then there is mono and diglycerides again. And Carrageenan. It is extracted from a type of seaweed. It is a food additive that is used as a thickener in lots of milk, ice cream and other creamed product. There has been some recent data that links it to causing cancer. Hard to know what to do with it. Not enough data. This is what wedMD says about it “Carrageenan is LIKELY SAFE for most people when taken by mouth in food amounts. There is a chemically altered form of carrageenan that is available in France to treat peptic ulcers. This form is POSSIBLY UNSAFE because there’s some evidence that it might cause cancer.”

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Food Nutrition Myth 1: Bread

Arnold’s Farmhouse Bread. Bread needs only 3 vital ingredients: flour, water and yeast. That is all that is needed. The more hardy breads have seeds and multiple types of grains. What is in this bread?

First tip: there are a lot more than 3 ingredients on this list. Second: what are monoglycerides? They are fats that are used as food additives to combine things that don’t easily blend together. They may have trans fats in them. What is sodium steroyl lactylate? That is another food additive to make oil and water stay in an emulsion and not separate. It is used to make bread more durable so it doesn’t break in travel. Third ingredient is SUGAR. Fifth ingredient is soybean oil. Seventh ingredient is molasses (sugar). So why do we need all this stuff: it is to keep the bread soft but hardy enough to travel and to prevent spoilage. Lots of additives to get soft bread to travel far distances? Buy your bread at a bakery. Watch out though. Even Whole Foods has bakery bread with unnecessary ingredients. Ask the bakery to print out the ingredients prior to purchase. Roots makes a fabulous multigrain bread. Bread alone makes a great bread. There are breaderies around that are fabulous and fresh. Find one in your area.

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