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Food for Thought: GenoPalate March Newsletter

Food for Thought: GenoPalate March Newsletter

Just Discovered


These recently published nutrigenomics studies reveal interesting information about how our genes affect the way we process food. Read on to learn more about the newest discoveries in nutrition.


A recent study examined what would happen if a standard Western diet, which is normally focused on red meat and highly-processed foods, was replaced with more fruits, vegetables, legumes, whole grains, and nuts. 


The results showed that when the change to a more plant-focused diet was sustained starting at an early age, there was an increase in life expectancy of more than 10 years. However, they found that when these diet changes were started later in life, there was a reduced increase in life expectancy, showing there is no better time to make a positive change than now! 


The largest benefit they found was by consuming more legumes, whole grains, and nuts. While fruits and vegetables also have a positive impact on health, the beneficial intake of fruits and vegetables was closer to a standard Western diet than the other food categories. You can read more about the study here



Fast Fact: 


Many people are very familiar with broccoli, but have you ventured to try broccolini? Broccolini is quite similar to broccoli, however, it is actually a relatively new vegetable and was developed in the 1990s! It is a cross between broccoli and Chinese kale. 



You’ve Got Questions? We’ve Got Answers! 


Q: What is the difference between soluble and insoluble fiber? 


A: Plant foods, such as fruits, vegetables, whole grains, and legumes all contain fiber. There are two types of fiber, soluble and insoluble. Most plants contain both types of fiber, but in varying amounts. Soluble fiber is able to dissolve in water to form a gel-like substance. This allows it to slowly move from the stomach to the intestine. Types of soluble fiber include legumes, oats, potatoes, and bananas. Insoluble fiber does not dissolve in water, but rather holds onto water. This allows it to support our digestive system through regular bowel movements. Types of insoluble fiber include whole grains, nuts, and various vegetables and fruits. 



Trends for Foodies


Discover the hottest trends in the food industry that affect the way we look at—and eat—food!


With more people opting for food delivery rather than dine in, more and more ghost kitchens have been popping up and will continue to pop up in 2022.


For those of you who aren’t familiar, a ghost kitchen is a physical space or kitchen for chefs or operators to create food for people to eat off site. Essentially, it is a food delivery service that makes food in a dedicated kitchen. 


Even chain restaurants such as Buca di Beppo and Wendy’s are planning to jump on this trend! And believe it or not, TikTok wants to bring you their trending recipes by teaming up with ghost kitchens! Read more about it here



Fast Fact:

 

Have you ever heard of Sapodilla? If you’re not familiar, it is a fruit that is common in areas such as India, Thailand, and Mexico. This fruit has a sweet taste that many say resembles brown sugar. It contains 9 grams of fiber per fruit and is a great source of vitamin C. You can enjoy this fruit on it’s own by scooping out the seeds or in a new recipe! 



What’s Cooking?


Each month, we will be highlighting a few seasonal recipes. Happy cooking!


Even an easy, one-pot meal can be delicious and packed with nutrients! Give this recipe a try next time you are short on time! 


Nutrition:

Servings: 8

Serving size: 1.5 cups

Calories: 444 

Fat: 5g

Carbohydrates: 84g

Protein: 18g


If you’re looking for a delicious way to incorporate more citrus into your meals, try this recipe! Pair it with your favorite roasted vegetable or side of brown rice!


Nutrition:

Servings: 4

Serving size: 1

Calories: 279

Fat: 17.2g

Carbohydrates: 9.3g

Fiber: 0.1g

Protein: 21.3g




Like what you see? Forward this newsletter to a friend or a family member!


Updated on
Photo of Frankie O'Brien

Written by:

Frankie O'Brien, MS, RD, LDN

Registered Dietitian

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