Salad is the Main Dish – AND the dressing is crucial

Here’s a recent email from Dr. Fuhrman that I knew you should know about….

The salad is the main dish – and the dressing is crucial

For years, I have advised my patients and readers to make salad the main dish – here’s why:

Eating large salads is an effective weight loss strategy. Raw leafy greens contain less than 100 calories per pound, so you can eat huge quantities of these healthful foods with almost no caloric impact. Leafy greens and other raw vegetables are bulky and rich in fiber, which promotes satiety and blunts appetite. For those that desire to lose large amounts of weight, eating a large salad at the start of lunch and dinner is extremely helpful. It has been shown in scientific studies that women who started their lunch with salads consumed fewer calories from the rest of the meal; plus, larger salads had greater calorie-reducing effects.1, 2

Salads provide powerful health benefits – especially with the right dressing.
High intake of salad, leafy greens, or raw vegetables has been linked to reduced risk of heart attack, stroke, diabetes and several cancers.3-8 Cruciferous leafy greens often used in salads such as kale, arugula and cabbage are rich in anti-cancer and cardioprotective compounds.9, 10
Lettuces are rich in antioxidant phytochemicals such as carotenoids and quercetin; eating lettuce has been shown to increase blood antioxidant capacity.11, 12

There is an important issue to note here: the maximal benefits of leafy greens can only be realized if their phytochemicals are efficiently absorbed. Beneficial fat-soluble phytochemicals – like carotenoids – can only be effectively absorbed in the presence of fats. 13, 14 This means that using a fat-free dressing severely limits the health benefits you obtain from your salads.
However, I don’t recommend adding oil to salads in order to absorb the carotenoids; oils are calorie-dense, nutrient-depleted processed foods. Adding hundreds of empty calories to one’s salad counteracts the negative caloric effect of the raw vegetables, promoting weight gain; excess weight increases the risk of heart disease and cancer. 15-17 This is why I recommend nut-based and/or seed-based salad dressings. Nuts and seeds are high in fat, but they are extremely healthful foods. You get healthy fats to absorb carotenoids, plus al l the additional health benefits that come along with eating nuts and seeds regularly, like lower cholesterol, enhanced endothelial function and reduced risk of heart disease. Plus nuts and seeds provide additional satiating power to salads, which contributes to maintaining a healthy weight. Many studies have now confirmed that eating nuts and seeds, contrary to popular belief, does not promote weight gain.18, 19 Blending nuts, seeds, fruit, vinegar, herbs and spices into a salad dressing not only makes your salad taste great, but increases its nutritional value.

No time to make homemade salad dressings? That’s why I created my own line of healthful salad dressings.
Not everyone has the time to make their own nut-based dressings all the time, and it is certainly helpful to keep some healthy dressing on hand for busy evenings and quick meals. There are simply no readily available salad dressings on grocery store shelves that are healthful enough; most are loaded with oil, salt, and/or sugar. So I designed a line of salad dressings made from natural whole foods and nothing more – healthy fats from raw nuts and seeds and great flavor from vinegars, fruit, herbs and spices.

Dr. Fuhrman
1. Roe LS, Meengs JS, Rolls BJ: Salad and satiety. The effect of timing of salad consumption on meal energy intake. Appetite 2012;58:242-248.
2. Rolls BJ, Roe LS, Meengs JS: Salad and satiety: energy density and portion size of a first-course salad affect energy intake at lunch. J Am Diet Assoc 2004;104:1570-1576.
3. Lockheart MS, Steffen LM, Rebnord HM, et al: Dietary patterns, food groups and myocardial infarction: a case-control study. Br J Nutr 2007;98:380-387.
4. Oude Griep LM, Verschuren WM, Kromhout D, et al: Raw and processed fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands. Eur J Clin Nutr 2011;65:791-799.
5. Carter P, Gray LJ, Troughton J, et al: Fruit and vegetable intake and incidence of type 2 diabetes mellitus: systematic review and meta-analysis. BMJ 2010;341:c4229.
6. WCRF/AICR Expert Report, Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective.: World Cancer Research Fund; 2007.
7. Bessaoud F, Daures JP, Gerber M: Dietary factors and breast cancer risk: a case control study among a population in Southern France. Nutr Cancer 2008;60:177-187.
8. Link LB, Potter JD: Raw versus cooked vegetables and cancer risk. Cancer Epidemiol Biomarkers Prev 2004;13:1422-1435.
9. Higdon J, Delage B, Williams D, et al: Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis. Pharmacol Res 2007;55:224-236.
10. Zakkar M, Van der Heiden K, Luong le A, et al: Activation of Nrf2 in endothelial cells protects arteries from exhibiting a proinflammatory state. Arterioscler Thromb Vasc Biol 2009;29:1851-1857.
11. Garg M, Garg C, Mukherjee PK, et al: Antioxidant potential of Lactuca sativa. Anc Sci Life 2004;24:6-10.
12. Serafini M, Bugianesi R, Salucci M, et al: Effect of acute ingestion of fresh and stored lettuce (Lactuca sativa) on plasma total antioxidant capacity and antioxidant levels in human subjects. Br J Nutr 2002;88:615-623.
13. Brown MJ, Ferruzzi MG, Nguyen ML, et al: Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Am J Clin Nutr 2004;80:396-403.
14. Goltz SR, Campbell WW, Chitchumroonchokchai C, et al: Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. Molecular nutrition & food research 2012;56:866-877.
15. Coutinho T, Goel K, Correa de Sa D, et al: Central obesity and survival in subjects with coronary artery disease: a systematic review of the literature and collaborative analysis with individual subject data. J Am Coll Cardiol 2011;57:1877-1886.
16. Cornier MA, Marshall JA, Hill JO, et al: Prevention of overweight/obesity as a strategy to optimize cardiovascular health. Circulation 2011;124:840-850.
17. American Institute for Cancer Research. New Estimate: Excess Body Fat Alone Causes over 100,000 Cancers in US Each Year []
18. Mattes RD, Dreher ML: Nuts and healthy body weight maintenance mechanisms. Asia Pac J Clin Nutr 2010;19:137-141.
19. Flores-Mateo G, Rojas-Rueda D, Basora J, et al: Nut intake and adiposity: meta-analysis of clinical trials. Am J Clin Nutr 2013.

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Nutritarian stuffed veggies

This past weekend I had a party to attend and I promised I’d bring something that I could eat. Of course when I do that I don’t want it to be too foreign because I want people to enjoy my food and think they could actually eat healthier.

I had no recipe that came instantly to mind and I had some huge portobello mushrooms and cute eggplants to stuff so some sort of stuffed veggie dish evolved.

I made the stuffing by sauteeing the following:
2 onions chopped
1 red pepper
1 green pepper
1 zucchini chopped
6 button mushrooms chopped
3 cloves of garlic

Once that was all soft and tasty I added half a can of tomato paste, 3 cups water, 1 cup brown rice (raw), chili powder, oregano, cumin and chipotle flakes to taste.

Once the rice was soft I added 1 large can of kinda mashed red beans to bind it along with a pkg of drained chopped defrosted spinach.

Stir well then spoon into mushrooms, peppers, eggplant or zucchini…or eat it like that BUT the killer part was the sauce I made to top it.

I baked it covered at 350 for 45 mins until the mushrooms/eggplants were tender then puréed 3 roasted red peppers, 1 tbsp balsamic, some franks red hot sauce and Italian herbs with a splash of water. I uncovered the stuffed veggies, poured the sauce over it and baked it for 10 mins.

Sometimes it’s nice to just build a recipe based on the flavors you’re craving and what you have on hand!

if you try this let me know!

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Learn to be a Nutritarian!

As a Nutritarian for over 8 years and now as a certified Nutrition Education Trainer I’m thrilled to be working on a webinar.

I need your help! What is on your mind when it comes to healthy eating? What barriers are you facing? What kind of help do you need?

You can learn to be a Nutritarian without spending too much time in the kitchen and too much money! I’m thrilled to be your coach!

Please let me know so I can incorporate your feedback into my webinar design. Post a comment below!

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