Brain Wash – by Dr. David Perlmutter, Dr. Austin Perlmutter, and Kristen Loberg
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You may be familiar with the lead author of this book, Dr. David Perlmutter, as a big name in the world of preventative healthcare. A lot of his work has focused specifically on carbohydrate metabolism, and he is as associated with grains and he is with brains. This book focuses on the latter.
Dr. Perlmutter et al. take a methodical look at all that is ailing our brains in this modern world, and systematically lay out a plan for improving each aspect.
The advice is far from just dietary, though the chapter on diet takes a clear stance:
❝The food you eat and the beverages you drink change your emotions, your thoughts, and the way you perceive the world❞
The style is explanatory, and the book can be read comfortably as a “sit down and read it cover to cover” book; it’s an enjoyable, informative, and useful read.
Bottom line: if you’d like to give your brain a gentle overhaul, this is the one-stop-shop book to give you the tools to do just that.
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The Longevity Diet – by Dr. Valter Longo
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Another book with “The New Science” in its subtitle, so, is this one a new science?
Yes and no; some findings are new, many are not, what really sets this book apart from many of its genre though is that rather than focusing on fighting aging, it focuses on retaining youth. While this may seem like one and the same thing, there is a substantive difference beyond the ideological, which is: while anti-aging research focuses on what causes people to suffer age-related decline and fights each of those things, Dr. Longo’s research focuses on what is predominant in youthful bodies, cells, DNA, and looks to have more of that. Looking in a slightly different place means finding slightly different things, and knowledge is power indeed.
Dr. Longo bases his research and focus on his “5 pillars of longevity”. We’ll not keep them a mystery; they are:
- Juventology research
- Epidemiology
- Clinical studies
- Centenarian studies
- Study of complex systems
The first there (juventology research) may sound like needless jargon, but it is the counterpoint of the field of gerontology, and is otherwise something that didn’t have an established name.
You may wonder why “clinical studies” gets a separate item when the others already include studies; this is because many studies when it comes to aging and related topics are population-based studies, cohort studies, observational studies, or (as is often the case) multiple of the above at once.
Of course, all this discussion of academia is not itself practical information for the reader (unless we happen to work in the field), but it is interesting and does give confidence in the conclusions upon which the practical parts of the book are based.
And what are they? As the title suggests, it’s about diet, and specifically, it’s about Dr. Longo’s “fast-mimicking diet”, which boasts the benefits of intermittent fasting without intermittent fasting. This hinges, of course, on avoiding metabolic overload, which can be achieved with a fairly simple diet governed by the principles outlined in this book, based on the research referenced.
In the category of subjective criticism, there is quite a bit of fluff, much of it self-indulgently autobiographical and very complimentary, but its presence does not take anything away from the excellent content contained in the book.
Bottom line: if you’d like a fresh perspective on regaining/retaining youthfulness, then this is a great book to read.
Click here to check out The Longevity Diet, and stay younger!
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The Well Plated Cookbook – by Erin Clarke
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Clarke’s focus here is on what she calls “stealthy healthy”, with the idea of dishes that feel indulgent while being great for the health.
The recipes, of which there are well over 100, are indeed delicious and easy to make without being oversimplified, and since she encourages the use of in-season ingredients, many recipes come with a “market swaps” substitution guide, to make each recipe seasonal.
The book is largely not vegetarian, let alone vegan, but the required substitutions will be second-nature to any seasoned vegetarian or vegan. Indeed, “skip the meat sometimes” is one of the advices she offers near the beginning of the book, in the category of tips to make things even healthier.
Bottom line: if you want to add dishes to your repertoire that are great for entertaining and still super-healthy, this book will be a fine addition to your collection.
Click here to check out The Well Plated Cookbook, and get cooking!
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Chaat Masala Spiced Potato Salad With Beans
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This is an especially gut-healthy dish; the cooked-and-cooled potatoes are not rich with resistant starches (that’s good), the beans bring protein (as well as more fiber and micronutrients), and many of the spices bring their own benefits. A flavorful addition to your table!
You will need
- 1 lb new potatoes, boiled or steamed, with skin on, quartered, cooled ← this is a bit of a “mini recipe”, but we expect you can handle it
- 5 oz blanched broad beans
- 2 oz sun-dried tomatoes, chopped
- ¼ bulb garlic, crushed
- 1 tbsp extra virgin olive oil
- 2 tsp amchoor
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground asafoetida
- 1 tsp black pepper, coarse ground
- 1 tsp red chili powder
- 1 tsp ground turmeric
- ½ tsp MSG or 1 tsp low-sodium salt
- Juice of ½ lemon
And then…
- To garnish: finely chopped cilantro, or if you have the “cilantro tastes like soap” gene, then substitute with parsley
- To serve: a nice chutney; you can use our Spiced Fruit & Nut Chutney recipe
Method
(we suggest you read everything at least once before doing anything)
1) Mix all the ingredients from the main section, ensuring an even distribution on the spices.
2) Add the garnish, and serve with the chutney. That’s it. There was more work in the prep (and potentially, finding all the ingredients) today.
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Our Top 5 Spices: How Much Is Enough For Benefits? ← we scored all five today!
- Lycopene’s Benefits For The Gut, Heart, Brain, & More ← don’t underestimate those sun-dried tomatoes, either!
Take care!
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“You Just Need to Lose Weight” And 19 Other Myths About Fat People – by Aubrey Gordon
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We’ve previously reviewed another book by this author, “What We Don’t Talk About When We Talk About Fat”, and this time, she’s doing some important mythbusting.
The titular “you just need to lose weight” is a commonly-taken easy-out for many doctors, to avoid having to dispense actual treatment for an actual condition. Whether or not weight loss would help in a given situation is often immaterial; “kicking the can down the road” is the goal.
Most of the book is divided into 20 chapters, each of them devoted to debunking one myth. Think of it like 10almonds’ “Mythbusting Friday” edition (indeed, we did one about obesity), but with an entire book, and as much room as she needs to provide much more detail than we can ever get into in a single article.
And far from being a mere polemic, she does indeed provide that detail—this is clearly a very well-researched book, above and beyond the author’s own personal experience. Further, all the key points are illustrated and articulated clearly, making the book’s ideas very comprehensible.
The style is pop-science, but with frequent bibliographical references for relevant sources.
Bottom line: for some readers, this book will come as a great validation; for others, it may be eye-opening. Either way, it’s a very worthwhile read.
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Oh, Honey
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The Bee’s Knees?
If you’d like to pre-empt that runny nose, some say that local honey is the answer. The rationale is that bees visiting the local sources of pollen and making honey will introduce the same allergens to you in a non allergy-inducing fashion (the honey). The result? Inoculation against the allergens in question.
But does it work?
Researching this, we found a lot of articles saying there was no science to back it up.
And then! We found one solitary study from 2013, and the title was promising:
But we don’t stop at titles; that’s not the kind of newsletter we are. We pride ourselves on giving good information!
And it turned out, upon reading the method and the results, that:
- Both the control and test groups also took loratadine for the first 4 weeks of the study
- The test group additionally took 1g/kg bodyweight of honey, daily—so for example if you’re 165lb (75kg), that’s about 4 tablespoons per day
- The control group took the equivalent amount of honey-flavored syrup
- Both groups showed equal improvements by week 4
- The test group only showed continued improvements (over the control group) by week 8
The researchers concluded from this:
❝Honey ingestion at a high dose improves the overall and individual symptoms of AR, and it could serve as a complementary therapy for AR.❞
We at 10almonds concluded from this:
❝That’s a lot of honey to eat every day for months!❞
We couldn’t base an article on one study from a decade ago, though! Fortunately, we found a veritable honeypot of more recent research, in the form of this systematic review:
Read: The Potential Use Of Honey As A Remedy For Allergic Diseases
…which examines 13 key studies and 43 scientific papers over the course of 21 years. That’s more like it! This was the jumping-off point we needed into more useful knowledge.
We’re not going to cite all those here—we’re a health and productivity newsletter, not an academic journal of pharmacology, but we did sift through them so that you don’t have to, and:
The researchers (of that review) concluded:
❝Although there is limited evidence, some studies showed remarkable improvements against certain types of allergic illnesses and support that honey is an effective anti-allergic agent.❞
Our (10almonds team) further observations included:
- The research review notes that a lot of studies did not confirm which phytochemical compounds specifically are responsible for causing allergic reactions and/or alleviating such (so: didn’t always control for what we’d like to know, i.e. the mechanism of action)
- Some studies showed results radically different from the rest. The reviewers put this down to differences that were not controlled-for between studies, for example:
- Some studies used very different methods to others. There may be an important difference between a human eating a tablespoon of honey, and a rat having aerosolized honey shot up its nose, for instance. We put more weight to human studies than rat studies!
- Some kinds of honey (such as manuka) contain higher quantities of gallic acid which itself can relieve allergies by chemically inhibiting the release of histamine. In other words, never mind pollen-based inoculations… it’s literally an antihistamine.
- Certain honeys (such as tualang, manuka and gelam) contain higher quantities of quercetin. What’s quercetin? It’s a plant flavonoid that a recent study has shown significantly relieves symptoms of seasonal allergies. So again, it works, just not for the reason people say!
In summary:
The “inoculation by local honey” thing specifically may indeed remain “based on traditional use only” for now.
But! Honey as a remedy for allergies, especially manuka honey, has a growing body of scientific evidence behind it.
Bottom line:
If you like honey, go for it (manuka seems best)! It may well relieve your symptoms.
If you don’t, off-the-shelf antihistamines remain a perfectly respectable option.
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Mouthwatering Protein Falafel
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Baking falafel, rather than frying it, has a strength and a weakness. The strength: it is less effort and you can do more at once. The weakness: it can easily get dry. This recipe calls for baking them in a way that won’t get dry, and the secret is one of its protein ingredients: peas! Add to this the spices and a tahini sauce, and you’ve a mouthwatering feast that’s full of protein, fiber, polyphenols, and even healthy fats.
You will need
- 1 cup peas, cooked
- 1 can chickpeas, drained and rinsed (keep the chickpea water—also called aquafaba—aside, as we’ll be using some of it later)
- ½ small red onion, chopped
- 1 handful fresh mint, chopped
- 1 tbsp fresh parsley, chopped
- ½ bulb garlic, crushed
- 1 tbsp lemon juice
- 1 tbsp chickpea flour (also called gram flour, besan flour, or garbanzo bean flour) plus more for dusting
- 2 tsp red chili flakes (adjust per heat preferences)
- 2 tsp black pepper, coarse ground
- 1 tsp ground turmeric
- ½ tsp MSG or 1 tsp low-sodium salt
- Extra virgin olive oil
For the tahini sauce:
- 2 tbsp tahini
- 2 tbsp lemon juice
- ¼ bulb garlic, crushed
- 5 tbsp aquafaba (if for some reason you don’t have it, such as for example you substituted 1 cup chickpeas that you cooked yourself, substitute with water here)
To serve:
- Flatbreads (you can use our Healthy Homemade Flatbreads recipe if you like)
- Leafy salad
Method
(we suggest you read everything at least once before doing anything)
1) Preheat the oven to 350℉ / 180℃.
2) Blend the peas and chickpeas in a food processor for a few seconds. You want a coarse mixture, not a paste.
3) Add the rest of the main section ingredients except the olive oil, and blend again for a few more seconds. It should still have a chunky texture, or else you will have made hummus. If you accidentally make hummus, set your hummus aside and start again on the falafels.
4) Shape the mixture into balls; if it lacks structural integrity, fold in a little more chickpea flour until the balls stay in shape. Either way, once you have done that, dust the balls in chickpea flour.
5) Brush the balls in a little olive oil, as you put them on a baking tray lined with baking paper. Bake for 15–18 minutes until golden, turning partway through.
6) While you are waiting, making the tahini sauce by combining the tahini sauce ingredients in a high-speed blender and processing on high until smooth. If you do not have a small enough blender (a bullet-style blender should work for this), then do it manually, which means you’ll have to crush the garlic all the way into a smooth paste, such as with a pestle and mortar, or alternatively, use ready-made garlic paste—and then simply whisk the ingredients together until smooth.
7) Serve the falafels warm or cold, on flatbreads with leafy salad and the tahini sauce.
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Tahini vs Hummus – Which is Healthier?
- Our Top 5 Spices: How Much Is Enough For Benefits? ← we scored 4/5 today!
Take care!
Don’t Forget…
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