Spiced Fruit & Nut Chutney
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‘Tis the season to make the chutney that will then be aged chutney when you want it later! And unlike supermarket varieties with their ingredients list that goes “Sugar, spirit vinegar, inverted glucose-fructose syrup,” this one has an array of health-giving fruits and nuts (just omit the nuts if you or someone you may want to give this to has an allergy), and really nothing bad in here at all. And of course, tasty healthful spices!
You will need
- 2 red onions, chopped
- 1½ cups dried apricots, chopped
- 1½ cups dried figs, chopped
- 1 cup raisins
- ½ cup apple cider vinegar
- ½ cup slivered almonds
- ½ lime, chopped and deseeded
- ¼ bulb garlic, chopped
- 1 hot pepper, chopped (your choice what kind; omit if you don’t like heat at all; multiply if you want more heat)
- 2 tablespoons honey or maple syrup (omit for a less sweet chutney; there is sweetness in the dried fruits already, after all)
- 1 tbsp freshly grated ginger
- 2 tsp sweet cinnamon
- 1 tsp nutmeg
- 1 tsp black pepper
- ½ teaspoon allspice
- ½ MSG or 1 tsp low-sodium salt
- Extra virgin olive oil
Method
(we suggest you read everything at least once before doing anything)
1) Heat some oil in a heavy-based pan that will be large enough for all ingredients to go into eventually. Fry the onions on a gentle heat for around 15 minutes. We don’t need to caramelize them yet (this will happen with time), but we do want them soft and sweet already.
2) Add the ginger, garlic, and chili, and stir in well.
3) When the onions start to brown, add the fruit and stir well to mix thoroughly.
4) Add the honey or maple syrup (if using), and the vinegar; add the remaining spices/seasonings, so everything is in there now except the almonds.
5) Cook gently for another 30 minutes while stirring. At some point it’ll become thick and sticky; add a little water as necessary. You don’t want to drown it, but you do want it to stay moist. It’ll probably take only a few tablespoons of added water in total, but add them one at a time and stir in before judging whether more is needed. By the end of the 30 minutes, it should be more solid, to the point it can stand up by itself.
6) Add the almonds, stir to combine, and leave to cool. Put it in jars until you need it (or perhaps give it as gifts).
Alternative method: if you don’t want to be standing at a stove stirring for about an hour in total, you can use a slow cooker / crock pot instead. Put the same ingredients in the same order, but don’t stir them, just leave them in layers (this is because of the pattern of heat distribution; it’ll be hotter at the bottom, so the things that need to be more cooked should be there, and the design means they won’t burn) for about two hours, then stir well to mix thoroughly, and leave it for another hour or two, before turning it off to let it cool. Put it in jars until you need it (or perhaps give it as gifts).
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Top 8 Fruits That Prevent & Kill Cancer ← figs and apricots appear here
- Apricots vs Peaches – Which is Healthier? ← have a guess
- Almonds vs Walnuts – Which is Healthier? ← almonds won, but walnuts were close and would also work in this recipe
- Pistachios vs Almonds – Which is Healthier? ← almonds won, but pistachios were close and would also work in this recipe
- Our Top 5 Spices: How Much Is Enough For Benefits? ← we scored 4/5 today!
Take care!
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When Carbs, Proteins, & Fats Switch Metabolic Roles
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Strange Things Happening In The Islets Of Langerhans
It is generally known and widely accepted that carbs have the biggest effect on blood sugar levels (and thus insulin response), fats less so, and protein least of all.
And yet, there was a groundbreaking study published yesterday which found:
❝Glucose is the well-known driver of insulin, but we were surprised to see such high variability, with some individuals showing a strong response to proteins, and others to fats, which had never been characterized before.
Insulin plays a major role in human health, in everything from diabetes, where it is too low*, to obesity, weight gain and even some forms of cancer, where it is too high.
These findings lay the groundwork for personalized nutrition that could transform how we treat and manage a range of conditions.❞
*saying ”too low” here is potentially misleading without clarification; yes, Type 1 Diabetics will have too little [endogenous] insulin (because the pancreas is at war with itself and thus isn’t producing useful quantities of insulin, if any). Type 2, however, is more a case of acquired insulin insensitivity, because of having too much at once too often, thus the body stops listening to it, “boy who cried wolf”-style, and the pancreas also starts to get fatigued from producing so much insulin that’s often getting ignored, and does eventually produce less and less while needing more and more insulin to get the same response, so it can be legitimately said “there’s not enough”, but that’s more of a subjective outcome than an objective cause.
Back to the study itself, though…
What they found, and how they found it
Researchers took pancreatic islets from 140 heterogenous donors (varied in age and sex; ostensibly mostly non-diabetic donors, but they acknowledge type 2 diabetes could potentially have gone undiagnosed in some donors*) and tested cell cultures from each with various carbs, proteins, and fats.
They found the expected results in most of the cases, but around 9% responded more strongly to the fats than the carbs (even more strongly than to glucose specifically), and even more surprisingly 8% responded more strongly to the proteins.
*there were also some known type 2 diabetics amongst the donors; as expected, those had a poor insulin response to glucose, but their insulin response to proteins and fats were largely unaffected.
What this means
While this is, in essence, a pilot study (the researchers called for larger and more varied studies, as well as in vivo human studies), the implications so far are important:
It appears that, for a minority of people, a lot of (generally considered very good) antidiabetic advice may not be working in the way previously understood. They’re going to (for example) put fat on their carbs to reduce the blood sugar spike, which will technically still work, but the insulin response is going to be briefly spiked anyway, because of the fats, which very insulin response is what will lower the blood sugars.
In practical terms, there’s not a lot we can do about this at home just yet—even continuous glucose monitors won’t tell us precisely, because they’re monitoring glucose, not the insulin response. We could probably measure everything and do some math and work out what our insulin response has been like based on the pace of change in blood sugar levels (which won’t decrease without insulin to allow such), but even that is at best grounds for a hypothesis for now.
Hopefully, more publicly-available tests will be developed soon, enabling us all to know our “insulin response type” per the proteome predictors discovered in this study, rather than having to just blindly bet on it being “normal”.
Ironically, this very response may have hidden itself for a while—if taking fats raised insulin response without raising blood sugar levels, then if blood sugar levels are the only thing being measured, all we’ll see is “took fats at dinner; blood sugars returned to normal more quickly than when taking carbs without fats”.
You can read the study in full here:
Proteomic predictors of individualized nutrient-specific insulin secretion in health and disease
Want to know more about blood sugar management?
You might like to catch up on:
- 10 Ways To Balance Your Blood Sugars
- Track Your Blood Sugars For Better Personalized Health
- How To Turn Back The Clock On Insulin Resistance
Take care!
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Entertaining Harissa Traybake
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No, it’s not entertaining in the sense that it will tell you jokes or perhaps dance for you, but rather: it can be easily prepared in advance, kept in the fridge for up to 3 days, and reheated when needed as part of a spread when entertaining, leaving you more time to spend with your houseguests.
Aside from its convenience, it is of course nutritious and delicious:
You will need
- 14 oz cherry tomatoes
- 2 cans chickpeas, drained and rinsed (or 2 cups cooked chickpeas, drained and rinsed)
- 2 eggplants, cut into ¾” cubes
- 1 red onion, roughly chopped
- 1 bulb garlic
- 2 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 1 tbsp ras el-hanout
- 1 tsp MSG or 2 tsp low-sodium salt
Method
(we suggest you read everything at least once before doing anything)
1) Preheat the oven to 400℉ / 200℃
2) Mix the onion, eggplant, and garlic (whole cloves; just peel them and put them in) with the olive oil in a mixing bowl, ensuring everything is coated evenly.
3) Add in 1 tbsp of the harissa paste, 1 tbsp of the ras-el hanout, and half of the MSG/salt, and again mix thoroughly to coat evenly.
4) Bake in the oven, in a walled tray, for about 30 minutes, giving things a stir/jiggle halfway through to ensure they cook evenly.
5) Add the cherry tomatoes to the tray, and return to the oven for another 10 minutes.
6) Mix the chickpeas with the other 1 tbsp of the harissa paste, the other 1 tbsp of the ras-el hanout, and the other half of the MSG/salt, and add to the tray, returning it to the oven for a final 10 minutes.
7) Serve hot, or set aside for later, refrigerating once cool enough to do so. When you do serve, we recommend serving with a yogurt, cucumber, and mint dip, and perhaps flatbreads (you can use our Healthy Homemade Flatbreads recipe):
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Eat More (Of This) For Lower Blood Pressure
- Lycopene’s Benefits For The Gut, Heart, Brain, & More
- Our Top 5 Spices: How Much Is Enough For Benefits?
Take care!
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Survival of the Prettiest – by Dr. Nancy Etcoff
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Beauty is in the eye of the beholder, right? And what does it matter, in this modern world, especially if we are already in a happy stable partnership?
The science of it, as it turns out, is less poetic. Not only is evolutionary psychology still the foundation of our perception of human beauty (yes, even if we have zero possibility of further procreation personally), but also, its effects are far, far wider than partner selection.
From how nice people are to you, to how much they trust you, to how easily they will forgive a (real or perceived) misdeed, to what kind of medical care you get (or don’t), your looks shape your experiences.
In this very easy-reading work that nevertheless contains very many references, Dr. Etcoff explores the science of beauty. Not just what traits are attractive and why, but also, what they will do for (or against) us—in concrete terms, with numbers.
Bottom line: if you’d like to better understand the subconscious biases held by yourself and others, this book is a top-tier primer.
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The Science Of New Year’s Pre-Resolutions
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The Science Of New Year’s Pre-Resolutions
There’s a military dictum that “prior preparation and planning prevents piss-poor performance”.
Would it surprise you to know that soldiers going on the attack are not focused on the goal? Rather, they are focused on the process.
With drills and mnemonics, everything that can be controlled for in advance is; every action, every reaction, everything that can go wrong, and all the “if x then y” decisions in between pre-battle PREWAR and PAWPERSO and post-battle PACESDO (all mnemonic acronyms; the content is not important here but the principle is).
In short: take Murphy’s Law into account now, and plan accordingly!
The same goes for making your plans the winning kind
If you want your resolutions to work, you may need to make pre-resolutions now, so that you’re properly prepared:
- Do you want to make an exercise habit? Make sure now that you have the right clothes/shoes/etc, make sure that they fit you correctly, make sure you have enough of them that you can exercise when one set’s in the wash, etc.
- What grace will you allow yourself if tired, unwell, busy? What’s your back-up plan so that you still do what you can at those times when “what you can” is legitimately a bit less?
- If it’s an outdoors plan, what’s your plan for when it’s rainy? Snowy? Dangerously hot?
- What are the parameters for what counts? Make it measurable. How many exercise sessions per week, what duration?
- Do you want to make a diet habit? Make sure that you have in the healthy foods that you want to eat; know where you can and will get things. We’re often creatures of habit when it comes to shopping, so planning will be critical here!
- Do you want to cut some food/drink/substance out? Make sure you have a plan to run down or otherwise dispose of your current stock first. And make sure you have alternatives set up, and if it was something you were leaning on as a coping strategy of some kind (e.g. alcohol, cannabis, comfort-eating, etc), make sure you have an alternative coping strategy, too!
See also: How To Reduce Or Quit Alcohol
We promised science, so here it comes
Approach-oriented resolutions work better than avoidance-oriented ones.
This means: positively-framed resolutions work better than negatively-framed ones.
On a simple level, this means that, for example, resolving to exercise three times per week is going to work better than resolving to not consume alcohol.
But what if you really want to quit something? Just frame it positively. There’s a reason that Alcoholics Anonymous (and similar Thing Anonymous groups) measure days sober, not relapses.
So it’s not “I will not consume alcohol” but “I will get through each day alcohol-free”.
Semantics? Maybe, but it’s also science:
Why January the 1st? It’s a fresh start
Resolutions started on the 1st of January enjoy a psychological boost of a feeling of a fresh start, a new page, a new chapter.
Similar benefits can be found from starting on the 1st of a month in general, or on a Monday, or on some date that is auspicious to the person in question (religious fasts tied to calendar dates are a fine example of this).
Again, this is borne-out by science:
The Fresh Start Effect: Temporal Landmarks Motivate Aspirational Behavior
Make it a habit
Here be science:
How do people adhere to goals when willpower is low? The profits (and pitfalls) of strong habits
As for how to do that?
How To Really Pick Up (And Keep!) Those Habits
Trim the middle
No, we’re not talking about your waistline. Rather, what Dr. Ayelet Fischbach refers to as “the middle problem”:
❝We’re highly motivated at the beginning. Over time, our motivation declines as we lose steam. To the extent that our goal has a clear end point, our motivation picks up again toward the end.
Therefore, people are more likely to adhere to their standards at the beginning and end of goal pursuit—and slack in the middle. We demonstrate this pattern of judgment and behavior in adherence to ethical standards (e.g., cheating), religious traditions (e.g., skipping religious rituals), and performance standards (e.g., “cutting corners” on a task).
We also show that the motivation to adhere to standards by using proper means is independent and follows a different pattern from the motivation to reach the end state of goal pursuit❞
Read: The end justifies the means, but only in the middle
How to fix this, then?
Give yourself consistent, recurring, short-term goals, with frequent review points. That way, it’s never “the middle” for long:
The fresh start effect: temporal landmarks motivate aspirational behavior
See also:
How do people protect their long-term goals from the influence of short-term motives or temptations?
Finally…
You might like this previous main feature of ours that was specifically about getting oneself through those “middle” parts:
How To Keep On Keeping On… Long Term!
Enjoy!
Don’t Forget…
Did you arrive here from our newsletter? Don’t forget to return to the email to continue learning!
Learn to Age Gracefully
Join the 98k+ American women taking control of their health & aging with our 100% free (and fun!) daily emails:
- Do you want to make an exercise habit? Make sure now that you have the right clothes/shoes/etc, make sure that they fit you correctly, make sure you have enough of them that you can exercise when one set’s in the wash, etc.
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Enjoy Bitter Foods For Your Heart & Brain
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
When Bitter Is Better
A good general rule of thumb for “does this food contain a lot of healthy polyphenols?” is:
“is this (edible) plant bitter/astringent/pungent”?
If it is, it’s probably rich in polyphenols:
Deciphering the role of bitter and astringent polyphenols in promoting well-being
…which is why it’s no surprise that black coffee and bitter chocolate score highly, as do hot peppers and even garlic.
See also: Our Top 5 Spices: How Much Is Enough For Benefits?
Even fruits, generally considered something sweet to eat, often contain more polyphenols when they are bitter—many berries are great examples of this!
Read more: Goji Berries: Which Benefits Do They Really Have?
You can read more about the science of this here:
Sensory Nutrition and Bitterness and Astringency of Polyphenols
Important for multiple reasons (including heart and brain health)
Polyphenols have many benefits, and they’re most well known for their heart-healthy properties, but their antioxidant effect (and other mechanisms) also means these foods are generally neuroprotectants too:
The science of this is not all as obvious as you might think!
It is reasonable to expect “ok, this has antioxidant effect, so it will reduce oxidative damage to brain cells too”, and while that is true (and yes, polyphenols do cross the blood-brain barrier), they also help in other ways, including through the gut:
What if I don’t like bitter/astringent/pungent foods?
If you do not have a medical condition that proscribes them (do check with your doctor if unsure), the best advice is to simply eat them anyway, and your tastes will adapt.
It will also help if you avoid sweet foods (though this too is also a good general rule of thumb!), as this will move the balance of where your brain’s “set range” is for “good taste”.
Bonus tip: dark chocolate (80%+ cocoa if possible, 95% if you can get it) and chilli peppers go great with each other. Here’s an example of a chilli chocolate product on Amazon; it’s 70% cocoa (which is not bad, but could be better). You might be able to get a higher percentage locally, especially if you ask your local chocolatière, or make it yourself!
Enjoy!
Don’t Forget…
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Figs vs Plums – Which is Healthier?
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Our Verdict
When comparing figs to plums, we picked the figs.
Why?
In terms of macros, figs have more protein, carbs, and fiber; the glycemic index is about equal so we’ll call this category either a tie, or a nominal win for figs (as the “more food per food” option).
In the category of vitamins, figs have more of vitamins B1, B2, B3, B5, B6, B7, B9, and choline, while plums have more of vitamins A, C, E, and K. We may subjectively prefer one set of vitamins or the other (depending on the rest of our diet, for example), but by the numbers, this is a 7:4 victory for figs.
When it comes to minerals, figs have more calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc, while plums are not higher in any minerals. An easy win for figs here.
Of course, enjoy either or both, but if you’re going to pick one for nutritional density, we say it’s figs, as illustrated scientifically below:
Want to learn more?
You might like to read:
Which Sugars Are Healthier, And Which Are Just The Same?
Take care!
Don’t Forget…
Did you arrive here from our newsletter? Don’t forget to return to the email to continue learning!
Learn to Age Gracefully
Join the 98k+ American women taking control of their health & aging with our 100% free (and fun!) daily emails:
