Editor’s note: Wellness Brief is a monthly column that will look at all aspects of health and living well, and offer tips on how to bring well-being into your daily life.
All of us are familiar with Abraham Lincoln’s observation “You can fool some of the people all of the time, and all of the people some of the time, but you cannot fool all of the people all of the time.” When it comes to knowing which foods should be included into your daily diet and which foods should not be, what category do you fall into?
We’ve prepared a short quiz to help you better identify your nutrition knowledge! In the quiz, there are 20 food items listed, and we’d like you to mark whether each one is considered “healthy” or “unhealthy,” along with your (brief) reasoning as to why you believe that. A few examples include: coconut oil, fruit juices, energy bars and sugar-free salad dressing.
Download the quiz here and fill out your answers. Then, email the PDF back to Lorraine at Lorraine@AttainYourVision.com.
The participant with the highest score will win a $25 gift certificate to Whole Foods. Next month, we will publish who the winner is, along with the supporting nutritional information that will make sure you are not an April Fool!
Common Food Myths — Busted!
Myth: Type 2 diabetes can be prevented by eating foods low on the glycemic index.
Why it is Busted: High levels of glucose are not what cause diabetes. The disease is caused by the body’s resistance to insulin. Foods high on the glycemic index can cause glucose levels to spike, but this is just an indicator of the presence of diabetes, not the root cause.
To find out more about Type 2 Diabetes watch Dr. John McDougall’s presentation to the American College of Lifestyle Medicine.
Whole Food, Plant-Strong Recipe of the Month: Moroccan Stew
Offered by DeAnn Jungers, March’s Whole Food, Plant-Strong Recipe recipe winner!
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 T olive oil
- 1 can/box (28 ounces) chopped
- tomatoes with juice
- 1 C dried chickpeas
- 2 1/2 C vegetable broth
- 2 t cumin
- 2 t coriander
- 2 cinnamon sticks
- 4 carrots, diced
- 1 red pepper, diced
- 1 bunch kale, chopped with stems removed
- 1 bunch parsley, chopped
- 1/2 t salt
- Black pepper to taste
Add the olive oil, onion, carrots, red pepper, garlic, spices, chick peas, tomatoes and juice, cinnamon sticks, and broth to a slow cooker. Cook on high for six hours. Twenty minutes before serving, when the cooker is just on the “warm” setting, add the kale. Just before serving, add parsley and season to taste with the salt and pepper. Remove the cinnamon sticks and serve over organic short grain brown rice.