Knowledge Base > Deb Kennedy, PhD - Culinary Medicine: A Focus on Vegetables
Deb Kennedy, PhD - Culinary Medicine: A Focus on Vegetables
This event was on
Thursday, August 01, 2024 at 11:00 am Pacific, 2:00 pm Eastern
Join Dr. Deb for this engaging session where she takes vegetables from the clinic to your plate. She delves into the heart of culinary medicine, focusing on the vital role vegetables… Read More.
Question:
Can you recommend a good book that shows the details of fruit/veggie/legume medicinal properties?
— Jennifer Harris
Answer:
So I actually, in the textbook that I talked about, we do have that summarized, but I think what you're looking for is something more like what's in a carrot and what's in a celery and what's in a, a whole list. So I searched on Amazon and I found a book that's actually linked in this chat, um, for you to take a look at. Uh, it's called the Complete Guide to Nutrients and A to Z of Superfoods, herbs, vitamins and Minerals and Supplements. Let forget the supplements, but it'll tell you one by one fruits and vegetables and what's in each of them. Now this is important because when you are working with somebody as a culinary medicine expert and you are working on helping them to increase the amount of helpful food in their diet, perhaps a dietician told them they needed to follow something. Um, we always start with the foundation. The foundation being are you following a diet that has enough fiber, 25 grams for a woman, 38 for uh, a male under the age of 50? Do you have enough fiber in your diet from whole grains, fruits and vegetables? Are you consuming helpful sources of protein and fats and oils? That's where you start with. I can tell you after practicing for over 30 years, I do have a lot of people that come in and go, what exact vegetable or what exact this do I need to eat to be healthier? There is nothing that will replace the foundation of a healthy diet. And when you then take it up a notch, you might have an issue like one of you is having hot flashes or you know, your kidneys are getting weaker or there's some other reason why you need to be more specific about what nutrient is in which food. Um, then you just make sure you eat a rainbow of colors, right? But when you, but you cannot replace this foundational level with going, uh, from the top down and going, all right, I'm just gonna, I heard vitamin EE is really good for me. I'm just gonna eat a foods that just have vitamin E. It's all about balance. It's all about variety. It's all about the different colors.
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