THE POSITIVES OF
PLANT-BASED COOKING HOW PRODUCE IN YOUR DIET REDUCES RISKS AND IMPROVES HEALTH.
C
old-weather cravings for warm, hearty foods are often satisfied with ingredients that sabotage health, such as refined flours and sugars or cheeses and meats high in saturated fats. Solution: Shift to plant-based cooking. Working more fruits, vegetables, beans, grains and animal-free foods, like tofu, into daily meals and snacks does more than avoid unhealthy nutrients, says Alyssa Luning, RD, CSOWM, registered dietitian nutritionist and board-certified specialist in obesity and weight management, and part of Robert Wood Johnson University Hospital (RWJUH) Hamilton’s Community Education team. “Plants are the only foods that contain fiber, a nutrient many Americans are deficient in,” Luning says. Getting fiber from produce staves off potential deficiency-related problems including high cholesterol, digestive problems
LEARN THE DELICIOUS SCIENCE OF FOOD Get the latest information on nutrition issues from health/culinary professionals and sample recipes with a registered dietitian in a monthly series called Clinical Culinary Nutrition. Classes take place 5 to 6:30 p.m. on Tuesdays, February 15, March 22 and April 12, and cost $5 per in-person participant. Topics include reducing risks for disease, controlling glucose and understanding the latest research. To register, call 609.584.5900 or visit www.rwjbh.org/ hamilton. See the calendar at the front of this issue for details.
To join the complimentary Better Health Program at RWJUH Hamilton, call 609.584.5900 or visit www.rwjbh.org/hamiltonbetterhealth.
Healthy Together
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