Early this week, The Whole U partnered with UW Medical Center Registered Dietitian, Charlotte Furman, to offer a seminar discussing the current research on inflammation – including associated diseases, the role of the gut microbiome, and the influence of our food choices. As the new nutrition intern for the Whole U (and a public health [...]
Here at The Whole U, we love talking about eating well. But talking about something is completely different than being able to do it regularly. I cannot count the number of times I have solely consumed pizza for three days (yes, that actually happened more than once), but one thing is for sure: it’s not [...]
The Danish national custom for Smørrebrød, which means “buttered bread” is simply an open faced sandwich, eaten with a knife and fork. It’s hard to pronounce in English, but most agree that it’s close to smor-rebrod or smuhr–bruth. Smørrebrød came into being with the onset of factory production in Denmark; unable to return home for lunch, workers started to bring food with them in the form of these little open faced sandwiches, utilizing leftovers from the previous night’s meal.
In the first article of this two-part series on sugar, we looked at the history and science of natural sweeteners. Sugar is an energy source, so it burns off easily in moderate doses — less than 10 teaspoons a day, says the American Heart Association — but most of us consume way more than that. This surplus sugar often sticks around in our bodies, enlisting in the fat reserves instead of the energy infantry. But what if we could stop sugar from sticking around?
It's probably better to skip dessert, you tell yourself as the waiter brings the check, but let's just take a peek at the menu. Soon you're three spoonfuls into a bowl of vanilla ice cream, and there's a triple-fudge brownie waiting patiently for your attention. You smile in delight with each bite, then twinge with regret for your poor belly. Months from now you'll curse yourself as you sink into a dentist's chair and grasp an armrest with trembling fingers.
As a dietitian working in the cancer unit, my patients are often very interested in nutrition. The topic of organic food stirs up a lot of questions: Should they shop organic after being diagnosed with cancer? Should they transition to an all-organic diet to stay healthy and reduce the risk of relapse moving forward? Why opt for organic in the first place? The popularity of organic foods is rising, and now almost all supermarkets have a wide variety of organic selections. Organic food categories vary: 100% organic, made with organic ingredients, etc. It can be confusing even for a dietitian. Let’s explore what the labels mean.
There’s lots of advice about what to eat once you’re pregnant, but what about before? Ideally, men and women should be well-nourished three months prior to conception for optimal pregnancy outcomes. Avoiding smoking, alcohol, and minimizing caffeine intake can all lead to a shorter time to conception and healthier babies. Diet and lifestyle choices can [...]
If you happen to walk by, it might look like the typical downtown restaurant. But step inside and you’ll discover a whole new world. The FareStart Restaurant, located at the corner of Virginia Street and 7th Avenue in Belltown, is far more than a place that serves food; it is a culinary job training and [...]
If you have ever strolled through the streets of Italy and stopped for lunch at a family-run restaurant or grabbed a “square” of pizza, you might have noticed one thing: the simplicity of Italian cuisine. Simple, high-quality, seasonal ingredients, cooked using simple techniques. The main idea behind Italian cuisine is to use the best ingredients [...]
Walking through the picturesque medieval alleys of Le Mont Saint-Michelle in France. Watching the sunset among the blue domed churches of Santorini in the Greek islands. Soaking in the harmony and peace of a Japanese garden. There’s nothing quite like those experiences, but for me, no trip to another country is complete if one doesn’t [...]
We are lucky to live in the Pacific Northwest, where an abundance of locally grown produce, livestock, seafood, and countless other foods and beverages are available. While Seattle hosts several year-round farmers’ markets, May marks the official start of the “farmers’ market” season, where you will find a bounty of fresh and seasonal foods. So, [...]
Shaved Brussels sprout and kale salad with dried cherries. Coconut quinoa and lentil curry with lime mango and curry. Pistachio pudding. Sounds like the menu from a fancy new restaurant downtown. But these were actually homemade dishes UW faculty and staff enjoyed at potlucks throughout the month of March to celebrate National Nutrition month. We [...]