A recent New York Times article, You Probably Aren’t Getting Enough Fiber…Here’s why that’s a problem, and how to fix it, caught my attention. It’s been a long time since I wrote about fiber and I was intrigued because fiber is a key tool for naturally lowering cholesterol and improving health.
The author, Alice Callahan, notes in the article that “…just 4 percent of men and 12 percent of women met fiber recommendations — at least 21 to 38 grams per day, depending on a person’s age and sex.” So, many of us are likely fiber-deficient, which is a shame because it’s really not that hard to add fiber daily.
So…tofu. It’s high in protein, low in saturated fat: a big thumbs up for heart-healthy nutrition.
But it’s low in taste—which can be both a plus and a minus. AND ALSO, for me, the biggest minus of all: How on earth do you cook it? I have always found tofu intimidating. There’s that ‘press’ thing that you have to do. And I just find it confounding: do you bake it, grill it, sauté/stir-fry it? About the only thing I knew I didn’t want to do heart-health-wise was to deep fry it (though air-frying is probably great but I’m not there yet.)
This fall, my annual cholesterol screening showed an alarming increase in all the cholesterol markers: Total Cholesterol, HDL (‘good’) cholesterol and LDL (‘bad’) cholesterol.
Both my Primary Care Doctor and I whipped out our phones and opened the ASCVD risk calculator app. I was relieved to find that although my 10-year risk of heart disease had increased versus last year, it still showed a low enough risk that statin medication was not required.
BUT THEN she told me about someone who eats well and exercises and also had a low 10-year risk of heart disease according to the calculator –
If you have a late-summer bounty of tomatoes and cucumbers, I have a Gazpacho recipe for you to try. Which is funny because I normally DO NOT LIKE gazpacho … but I loved this one.
Aptly named, Best Gazpacho, Julia Moskin explains that this recipe delivers the smooth style of gazpacho served in Seville, Spain. And as an avowed gazpacho-hater, I’m shocked to tell you that it is indeed both smooth and delicious. And easy to make.
All you need is a very strong blender, ‘2 pounds of ripe red tomatoes’ (this is about 6 ‘baseball-sized’