Kickstart Your Anti-Aging Journey With This Ready-in-3-Minutes Breakfast
Our daily diet shapes our long-term wellness. Incorporating foods such as sweet potatoes, olive oil, seafood, and nuts can kickstart optimum health and help fend off the effects of aging.
On a 'She's Healthy' program recently aired on NTDTV, dietitian Liao Hsin-Yi shared an anti-aging breakfast inspired by the longevity diets of people who live in Blue Zones—regions where people live longer and have lower rates of chronic diseases. The breakfast combines the heart-healthy Mediterranean diet with the Dietary Approaches to Stop Hypertension (DASH) diet.
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Yahoo
4 hours ago
- Yahoo
Rates of dementia are lower in people who eat this specific diet, research shows
Certain foods may feed the brain better than others. New research presented this week at NUTRITION 2025, the annual meeting of the American Society for Nutrition in Orlando, Florida, found that the MIND diet is particularly beneficial for cognitive health. People who followed the MIND eating plan — which stands for Mediterranean-DASH Intervention for Neurodegenerative Delay — were "significantly less likely" to develop Alzheimer's disease or other forms of dementia, according to a press release from the American Society for Nutrition. Brain And Memory Are Boosted By Eating One Particular Diet, Study Finds MIND is a hybrid of the Mediterranean diet and the DASH diet (Dietary Approaches to Stop Hypertension), the latter of which is designed to reduce blood pressure. The diet focuses on "brain-healthy foods" like leafy green vegetables, berries, nuts and olive oil. Read On The Fox News App "The MIND diet is unique as the first eating plan focused on foods to specifically improve and support cognitive health," Lauren Harris-Pincus, registered dietitian nutritionist and founder of and author of "The Everything Easy Pre-Diabetes Cookbook," told Fox News Digital. The plant-focused MIND diet highlights 10 types of food, including berries, leafy greens, veggies, whole grains, nuts and seeds, beans, legumes, seafood, poultry and olive oil, according to Harris-Pincus, who was not involved in the research. Red Meat Could Raise Dementia Risk, Researchers Claim, Yet Some Doctors Have Questions "These focus foods contain nutrients that play a critical role in supporting brain health, including flavonoids, carotenoids, B vitamins, omega-3 fatty acids (especially DHA), choline, and minerals like magnesium, potassium and calcium," she said. "The diet also suggests limiting foods such as pastries, refined sugar, red meat, cheese, fried foods, fast food, and butter or margarine." Researchers from the University of Hawaii analyzed data from nearly 93,000 U.S. adults who reported their dietary habits during the 1990s as part of the Multiethnic Cohort Study. At the start of the study, participants ranged in age from 45 to 75. In analyzing which participants developed Alzheimer's or other dementias in later years, the MIND eating plan performed better than other healthy diets in terms of reducing dementia risk, with benefits seen among both younger and older groups. Click Here To Sign Up For Our Health Newsletter Those who followed the diet were shown to have an overall 9% reduced risk of dementia, and some groups — African American, Latino and White participants — showed a 13% lower risk. Asian-Americans and native Hawaiians did not show as pronounced of a risk reduction. The longer people adhered to the diet, the greater the reduction of risk. Those who followed the plan over a 10-year period had a 25% lower risk compared to those who didn't stick with it. "Our study findings confirm that healthy dietary patterns in mid to late life and their improvement over time may prevent Alzheimer's and related dementias," said Song-Yi Park, PhD, associate professor at the University of Hawaii at Manoa, in the release. For more Health articles, visit "This suggests that it is never too late to adopt a healthy diet to prevent dementia."Original article source: Rates of dementia are lower in people who eat this specific diet, research shows
Boston Globe
12 hours ago
- Boston Globe
Recipe: Everyone's favorite Caesar salad gets a Mediterranean twist with tahini dressing and pita croutons
3. Arrange half the dressed leaves on a large serving platter in one layer. Sprinkle with some of the pita croutons. Arrange another layer of leaves on top. Add a generous amount of grated Parmesan. Add a few more croutons and sprinkle with red pepper. Serve extra dressing and croutons on the side. 2. Remove the outer leaves of the romaine hearts (set them aside for another salad). Separate the crispy inner leaves and place them in a large bowl. Toss with 1/2 cup of the dressing to coat the leaves all over. 1. In a food processor, work the garlic, lemon juice, and anchovies until smooth. Add the tahini, yogurt, Parmesan, and 2 tablespoons of the water. Pulse again until smooth. Add more water, if needed, 1 teaspoon at a time, to thin the dressing to a pourable, but still slightly thick, consistency. 3. Bake for 5 minutes. Turn with tongs and bake for 5 minutes more (check the rounds after 3 minutes), or until the bread is golden brown and crisp. Remove from the oven and leave to cool. Break the rounds into irregular 1-inch pieces. 2. Using scissors, cut the pita pockets in half along the seam to create 4 bread rounds. Brush each round on both sides with olive oil. Sprinkle one rough side of each round with salt and za'atar. Place them on the baking sheet. Give the all-time favorite Caesar salad a Mediterranean twist with a tahini dressing and crunchy pita croutons. This is a knife and fork kind of salad, with large, crisp leaves of romaine hearts coated in a dressing made with plenty of all the things we love about a Caesar salad. Lemon, anchovies, and garlic turn creamy when buzzed in a food processor with tahini, yogurt, and Parmesan. Caesar was invented in the 1920s by Italian immigrant brothers who had restaurants in southern California and Tijuana, Mexico. The early salads were served with slices of toasted baguette. Today, Caesar salad wouldn't be complete without croutons. Here, you replace the plump bread cubes with thin shards of pita, painted with olive oil and sprinkled with za'atar, a Middle Eastern spice blend made from a mix of thyme, tart sumac powder, and sesame seeds. Toast them briefly in a hot oven until they turn pleasingly brittle, easy to break into rustic pieces. For a more substantial meal, add shredded chicken to the bowl, but this salad is a standout all by itself. Serves 4 Give the all-time favorite Caesar salad a Mediterranean twist with a tahini dressing and crunchy pita croutons. This is a knife and fork kind of salad, with large, crisp leaves of romaine hearts coated in a dressing made with plenty of all the things we love about a Caesar salad. Lemon, anchovies, and garlic turn creamy when buzzed in a food processor with tahini, yogurt, and Parmesan. Caesar was invented in the 1920s by Italian immigrant brothers who had restaurants in southern California and Tijuana, Mexico. The early salads were served with slices of toasted baguette. Today, Caesar salad wouldn't be complete without croutons. Here, you replace the plump bread cubes with thin shards of pita, painted with olive oil and sprinkled with za'atar, a Middle Eastern spice blend made from a mix of thyme, tart sumac powder, and sesame seeds. Toast them briefly in a hot oven until they turn pleasingly brittle, easy to break into rustic pieces. For a more substantial meal, add shredded chicken to the bowl, but this salad is a standout all by itself. PITA CROUTONS 2 pita pockets (about 7 inches each) 3 tablespoons olive oil Salt, to taste ½ teaspoon za'atar 1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet (no parchment paper necessary). 2. Using scissors, cut the pita pockets in half along the seam to create 4 bread rounds. Brush each round on both sides with olive oil. Sprinkle one rough side of each round with salt and za'atar. Place them on the baking sheet. 3. Bake for 5 minutes. Turn with tongs and bake for 5 minutes more (check the rounds after 3 minutes), or until the bread is golden brown and crisp. Remove from the oven and leave to cool. Break the rounds into irregular 1-inch pieces. SALAD 1 clove garlic, finely chopped Juice of 2 small lemons 4 anchovies packed in oil, drained ⅓ cup tahini ⅓ cup plain Greek yogurt ⅓ cup freshly grated Parmesan cheese 2 tablespoons water, or more if needed 2 hearts romaine lettuce Extra grated Parmesan (for sprinkling) Pinch of Aleppo or Maras pepper or crushed red pepper (for sprinkling) 1. In a food processor, work the garlic, lemon juice, and anchovies until smooth. Add the tahini, yogurt, Parmesan, and 2 tablespoons of the water. Pulse again until smooth. Add more water, if needed, 1 teaspoon at a time, to thin the dressing to a pourable, but still slightly thick, consistency. 2. Remove the outer leaves of the romaine hearts (set them aside for another salad). Separate the crispy inner leaves and place them in a large bowl. Toss with 1/2 cup of the dressing to coat the leaves all over.
Yahoo
13 hours ago
- Yahoo
Daily cup of chickpeas can lower cholesterol, researchers find
A daily cup of chickpeas can lower cholesterol while black beans reduce inflammation, research suggests. A small study found the simple bean could boost people's health and may be an affordable way to lower the risk of chronic disease. Over the course of 12 weeks, the study on 72 people with pre-diabetes (where blood sugars are higher than usual but not high enough for a diagnosis of diabetes) found improved cholesterol levels among those eating a daily serving of chickpeas (about 160g cooked weight). Meanwhile, eating black beans was also linked to reduced inflammation (with one cup of cooked black beans weighing about 170g). The study was presented at the annual meeting of the American Society for Nutrition in Florida, but has not yet been peer-reviewed. Morganne Smith, researcher at Illinois Institute of Technology, said: 'Individuals with pre-diabetes often exhibit impaired lipid metabolism and chronic low-grade inflammation, both of which can contribute to the development of conditions like heart disease and type 2 diabetes. 'Our study found that bean consumption helped significantly lower cholesterol and reduce inflammation in people with pre-diabetes, although glucose levels were not changed. '(We) showed the benefits of consuming beans in adults with pre-diabetes, but they are a great option for everyone. 'These findings could be used to inform dietary guidelines, clinicians or public health programmes focused on preventing heart disease and diabetes.' In the study, people were randomly assigned to eat either one cup of black beans, chickpeas or rice (as the control group) for 12 weeks. Blood samples were taken at the start of the study, at six weeks and at 12 weeks to track cholesterol, inflammation and blood sugar. Glucose tolerance tests were conducted at the beginning and end of the study. For the group consuming chickpeas, total cholesterol significantly decreased from an average of 200.4 milligrams per decilitre (5.2mmol/L) at the beginning of the study to 185.8 milligrams per decilitre (4.8mmol/L) after 12 weeks, researchers said. For those eating black beans, the average level of pro-inflammatory cytokine interleukin-6 – a marker of inflammation – was 2.57 picograms per millilitre at the start of the study and significantly decreased to 1.88 picograms per millilitre after 12 weeks. Ms Smith suggested swapping less healthy foods for beans (whether tinned, dried or frozen) could be good for those wanting to eat more healthily. She added: 'There are a lot of ways to incorporate beans into your regular diet as a cost-effective way to support overall health and reduce the risk of chronic diseases. 'You can blend them to add some thickness to a soup base, add them as a salad topping, or pair them with other grains like rice or quinoa.' Tracy Parker, senior dietitian at the British Heart Foundation, said: 'Eating plant-based sources of protein like chickpeas, black beans and other beans, is consistent with the traditional Mediterranean diet that is linked to a reduced risk of heart and circulatory diseases. 'These are high in protein, low in saturated fat and excellent sources of fibre, which helps lower cholesterol and high blood pressure. 'This helps reduce inflammation which is a major risk factor of coronary heart disease. 'Just one portion – around three heaped tablespoons or 150g – provides about a third of the recommended daily fibre intake. 'Most pulses are cheap and are available already cooked and canned in water, making them an easy and nutritious addition to a balanced diet.'
