Happy Friday. I’ve been AWOL this week, thanks to the trifecta of 1) adjusting to a new schedule, 2) a long commute to my new internship rotation via mass transit, and 3) a looming deadline for my next Seattle Times column! I did keep up with nutrition news (barely), and here are some of my favorites:
- The NPR The Salt blog article “Not Local Food, And Not Afraid To Say It,” was intriguing…and amusing, since it prompted me to rewatch the infamous “Is it local?” Portlandia sketch. I feel fortunate to get my humanely, sustainably raised beef from a local farm, but is the alternative this article suggests a bad alternative? It doesn’t appear to be.
- In “Why She Drinks: Women and Alcohol Abuse,” The Wall Street Journal paints a thought-provoking picture of women and wine. If you’ve watched even a single episode of “Cougar Town,” you will totally nod your head while reading this article.
- An interesting counterpoint from the Honolulu Star-Advertiser, “New report on heart risks and beef is seriously flawed,” regarding the recent study suggesting that a natural compound in beef is converted by human intestinal bacteria into another compound that has been linked to cardiovascular disease. (For background on that study, I refer you to the NPR story, “Red Meat’s Heart Risk Goes Beyond the Fat.”
- What’s old is new again, as it seems that we’re back to eating breakfast like a king, lunch like a prince, and dinner like a pauper. Or that’s the word according to results of a small study presented by the American Diabetes Association. Today Health discusses this in “Two meals a day may be better for weight loss than ‘grazing’.” The bottom line, IMO, is that, once again, there is no single road to health, or a healthy weight. Some people do quite well with frequent small meals, others do well with fewer, larger meals. I personally have done well with both at various times in my life.
- Finally, I’m sharing a recipe from last night’s dinner. When I got the “I’m on my way home, what do you want for dinner?” text from my husband (bless him), I e-mailed him the “Easy Chicken and Bean Bake” recipe from Kath Eats Real Food. He used one can of chickpeas, one can of white beans, basil from our garden, and kale for the veg (he also sprinkled smoked salt and garlic powder on top). Easy and delicious!