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Olive Oil Hunter News #224

Very Berry Chocolate Bars Recipe, Spotlight on Dark Chocolate, The Differences Between Dark and Milk Chocolate, Melting Chocolate in the Microwave, Outdoor Exercise and Air Quality

Healthy foods aren’t only about whole grains and vegetables. Some can satisfy a sweet tooth, too. That’s because foods like berries and dark chocolate have a wide category of nutrients called flavonoids. Read about newly discovered benefits in the first research piece I’m sharing…then indulge in one of these chocolate bars! With summer upon us, it can be enjoyable to exercise outdoors, but air quality could be a concern. The tips below will help you make smart choices.

Very Berry Chocolate Bars

  • Dark chocolate and raspberries Very Berry Chocolate Bars

    Olive oil enhances dark chocolate by adding a fresh, slightly herbal taste. Raspberries and pistachios add layers of flavor and texture. Tip: Blueberries and almonds are another great combo.

    Ingredients

    • 3 ounces raspberries 
    • 8 ounces dark chocolate discs or pieces, preferably 70% cacao
    • 2 tablespoons extra virgin olive oil 
    • 1 ounce shelled, unsalted pistachios

    Directions

    Step 1

    Rinse the raspberries and pat dry with paper towels; set aside.

    Step 2

    Melt 6 ounces of the chocolate in a glass bowl placed over simmering (not boiling) water, stirring with a silicone whisk or spatula until fully melted. Carefully remove the bowl from the heat and place on a towel or hot pad on your counter. A few pieces at a time, add in the rest of the chocolate. This tempers it, or brings it down in temperature, so that the finish of the chocolate bars will be shiny. (If you have an instant-read thermometer, the chocolate on the stove should reach about 118°F and go down to 90°F after you add in the rest.) Stir in the olive oil until fully incorporated.

    Step 3

    Line a cookie sheet with waxed paper. Pour out the tempered chocolate in three sections and use an offset spatula to smooth each one out to a 4-by-3-inch rectangle (don’t worry about being too exact). 

    Step 4

    Sprinkle equal amounts of raspberries and pistachios on each bar. Let the chocolate harden in a cool spot for two or more hours, then use a spatula to transfer to a glass container. Store in the fridge and enjoy within 3 days. 

    Yields 3 bars

Healthy Ingredient Spotlight: Lentils

Healthy Ingredient Spotlight

The Differences Between Dark and Milk Chocolate

Each type of chocolate has its fans, with some people loving both. But for the better nutritional profile, dark is the winner. First, it tends to have less sugar, though there are sugar-free versions of both. Second, dark chocolate is vegan friendly since it doesn’t contain any milk solids—it’s naturally dairy free. Another edge: it has up to two or three times the antioxidants called flavanols, a type of flavonoid, found in milk chocolate (see For Your Best Health below to learn why that matters). This is thanks to its higher percentage of cocoa solids or cacao, so always look for labels that give this information. There’s no FDA-mandated minimum of cocoa solids for dark chocolate, but many makers list this along with a description of the chocolate’s flavor profile, which is important for bakers. Those cocoa solids also give dark chocolate a much richer flavor than milk chocolate. 

Dark and milk chocolate bars
Quick Kitchen Nugget: Making Lentils in Advance

Quick Kitchen Nugget

Melting Chocolate in the Microwave

This is an easy way to melt chocolate without using the stovetop: Place three-quarters of the needed amount in a microwave-safe bowl and microwave on the 50% setting for 30 seconds to 1 minute at a time, checking between bursts. When the chocolate has melted, add the reserved chocolate to the bowl, let it sit for a minute, then fold it together with a spatula. As the additional chocolate melts, it will also bring down the temperature of the microwaved chocolate.

Note: Chocolate melts better when it’s in smaller pieces. If you don’t want to have to chop up a block of chocolate, buy coin-shaped wafers from brands like Valrhona, Callebaut, and Guittard. Save chocolate chips for cookies because they’re made to not melt completely.

For Your Best Health: The Mediterranean Diet for IBS 

For Your Best Health

Flavonoid-rich Foods for Health

Flavonoid-rich foods for health

A recent study led by researchers from Queen’s University Belfast, Edith Cowan University Perth (ECU), the Medical University of Vienna, and Universitat Wien in Austria found that increasing the diversity of flavonoids in your diet—from foods like cocoa, tea, apples, and grapes as well as blueberries, strawberries, and oranges—could help prevent the development of health conditions such as type 2 diabetes, cardiovascular disease (CVD), cancer, and neurological diseases and offers the potential of living longer. Published in Nature Food, the study tracked over 120,000 participants from 40 to 70 years old for more than a decade.

ECU research fellow, first author, and co-lead of the study Benjamin Parmenter, PhD, made the initial discovery that a flavonoid-diverse diet is good for health. “Flavonoid intake of around 500 mg a day was associated with a 16% lower risk of all-cause mortality, as well as a ~10% lower risk of CVD, type 2 diabetes, and respiratory disease. That’s roughly the amount of flavonoids that you would consume in two cups of tea.”

Dr. Parmenter added that those who consumed the widest diversity of flavonoids had an even lower risk of these diseases, even when consuming the same total number of milligrams. For example, instead of just drinking tea, also enjoy berries, chocolate, and apples.

“We have known for some time that higher intakes of dietary flavonoids, powerful bioactives naturally present in many foods and drinks, can reduce the risk of developing heart disease, type 2 diabetes, and neurological conditions like Parkinson’s,” said study co-lead professor Aedín Cassidy, PhD, from the Co-Centre for Sustainable Food Systems and Institute for Global Food Security at Queen’s. “We also know from lab data and clinical studies that different flavonoids work in different ways—some improve blood pressure, others help with cholesterol levels and decrease inflammation. This study is significant, as the results indicate that consuming a higher quantity and wider diversity has the potential to lead to a greater reduction in ill health than just a single source.”

Professor Tilman Kühn, PhD, a co-lead author, noted that the importance of diversity of flavonoid intake hadn’t been investigated until now, making this study very significant, as the findings align with the belief that eating the rainbow is invaluable for maintaining good health. “Eating fruits and vegetables in a variety of colors, including those rich in flavonoids, means you’re more likely to get the vitamins and nutrients you need to sustain a healthier lifestyle,” he said.

The first-ever dietary guidelines for flavonoids were released recently, but this research goes one step further. “Our study provides inaugural evidence that we may also need to advise increasing diversity of intake of these compounds for optimal benefits,” Dr. Parmenter said.

“The results provide a clear public health message, suggesting that simple and achievable dietary swaps, such as drinking more tea and eating more berries and apples for example, can help increase the variety and intake of flavonoid-rich foods, and potentially improve health in the long term,” Dr. Cassidy added.

Fitness Flash: Outrunning Alzheimer’s?

Fitness Flash

Outdoor Exercise and Air Quality

According to experts at ACE (American Council on Exercise), a leading certifier of fitness professionals, it’s important to know your local air quality before you go outside to exercise. When the air quality is bad, it can put your overall health at risk, cause increases in resting and exercise heart rate and blood pressure, worsen asthma, and decrease lung function and oxygen-carrying capacity. This is because, in part, your body’s natural air-filtration system process is less effective when you breathe through your mouth and more pollutants reach the lungs. This is true regardless of the cause of bad air quality, including wildfires, pollen, and even heavy traffic. 

ACE has these suggestions:

  • Understand the risk-reward balance between physical activity and air pollution. On some days, it may be safer to bring your workout indoors or at least reduce the intensity at which you work out.
  • Pay attention to the air-quality index in your area. You can check it daily at airnow.gov
  • Be mindful of when and where you exercise. Avoid heavily trafficked roads at peak commuting times, for instance. Look at pollen reports before you go out if you’re sensitive to this allergen.
  • Consider wearing a face mask. It will keep you from inhaling allergens and pollutants without impacting your performance.
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Olive Oil Hunter #199

Vietnamese-Style Cucumber Salad Recipe, Spotlight on Cucumbers, Keeping Diabetes in Check, Plus Exercise to Curb Appetite

With the year-round availability of cucumbers, it’s always time for cucumber salad! Fresh-pressed olive oil is a wonderful addition to Asian ingredients, as you’ll taste with this bountiful veggie bowl—it’s a great way to get healthier-eating plans off the ground. Need help curbing appetite? A study I’m sharing suggests exercise intensity can help. Plus here’s what you need to know about the negative effects of ultra-processed foods on blood sugar control.

Vietnamese-Style Cucumber Salad

  • Vietnamese-Style Cucumber Salad Vietnamese-Style Cucumber Salad

    Inspired by the ingredients in a traditional Vietnamese summer roll, this is a zesty salad that’s hearty enough for a meal any time of the year. To make the recipe your own, choose the types of cucumber and chiles you like best.

    Ingredients

    • 1 pound cucumbers 
    • 1/2 teaspoon sea salt
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons sugar
    • 2 tablespoons lime juice
    • 2 tablespoons sweet chili sauce such as Mae Ploy (available at Asian markets)
    • 1/4 cup chopped red onion
    • 1 chile, such as jalapeño, serrano, or poblano, depending on heat preference, stemmed and chopped 
    • 1 carrot, peeled and cut into matchsticks
    • 2 scallions, trimmed and sliced on the diagonal into 2-inch pieces
    • 2 Hass avocados, ripe but still firm
    • 1 pound cooked jumbo shrimp 
    • 1/3 cup peanuts
    • 2 tablespoons chopped fresh mint leaves
    • 2 tablespoons chopped fresh cilantro leaves

    Directions

    Step 1

    If using thin English or Persian cucumbers, slice them into 1/4-inch discs; if using thicker cukes, cut them in half lengthwise, then into half-moon shapes about 1/4-inch thick. Place the slices in a large colander set over a large bowl or in the sink and sprinkle with the salt; toss well. Allow the cucumbers to sweat for about 15 minutes, then rinse to remove extra salt and shake well. 

    Step 2

    In a large glass bowl, mix the olive oil, vinegar, sugar, lime juice, and sweet chili sauce. Add in the cucumbers, red onion, chile, carrots, and scallions, and toss to combine. Cut the avocados into small cubes and halve each shrimp lengthwise from top to tail; fold both into the cucumber salad along with the peanuts and herbs. Allow the mixture to marinate for about 20 minutes, then serve at room temperature.

    Yields 4 servings

Healthy Ingredient Spotlight: Cucumbers

Healthy Ingredient Spotlight

Cukes!

Whether you choose the ubiquitous American garden cucumber or opt for a thinner variety, like short Persian or long English cucumbers, cukes are extremely versatile, often taking on the flavors of the other ingredients in a recipe. Very low in calories, cucumbers can fill you up and help you stayed hydrated, thanks to their high water content. They also make perfect dippers for salsa, guac, and more. Keep on the peel to get maximum nutrients, notably vitamin K, along with small amounts of vitamin C, potassium, calcium, and fiber.  

Commercially grown garden cucumbers are typically treated with an edible wax to keep them from drying out. It’s possible to scrub some of it off with a food brush, but if it keeps you from eating the nutrient-rich peel, buy unwaxed cukes at farmers’ markets or opt for one of the thin varieties, typically sold unwaxed but often shrink-wrapped to protect them. 

Quick Kitchen Nugget: Cucumber Prep

Quick Kitchen Nugget

Cucumber Prep

Cucumber seeds are rich in nutrients, so they should be eaten. But the larger the cucumber, the more bitter the seeds can taste. If you want to remove them for a recipe, the simplest tool to use is a spoon, preferably a grapefruit spoon. Slice the cucumber in half lengthwise, then run the tip of the spoon from one end to the other to remove the seeds in long strips. Rather than discard them, you can save them, refrigerated, to add to your next smoothie.  

For Your Best Health: Keeping Diabetes in Check

For Your Best Health

Keeping Diabetes in Check

There’s no end to the warnings about the perils of a diet high in ultra-processed foods, from sodas and packaged snacks to even certain types of sugar-sweetened yogurt. Recent studies have found links to higher rates of cardiovascular disease, obesity, sleep disorders, anxiety, depression, and even early death. New research n ultra-pprocessed foods done at the University of Texas (UT) and published in the Journal of the Academy of Nutrition and Dietetics should be of particular concern to the millions of Americans managing type 2 diabetes.  

The study used baseline data from an ongoing clinical trial called Texas Strength Through Resilience in Diabetes Education (TX STRIDE), led by Mary Steinhardt in UT’s College of Education. Participants included 273 African American adults diagnosed with type 2 diabetes and recruited through Austin-area churches. Each participant provided two 24-hour diet recalls and a blood sample to measure HbA1C, a snapshot of blood sugar control over the past three months

“There are a lot of ways to look at and measure healthy eating,” said Marissa Burgermaster, PhD, assistant professor of nutritional sciences and senior author of the paper. “We set out to see which measurement was associated with blood sugar control in people with type 2 diabetes. We found that the more ultra-processed foods by weight in a person’s diet, the worse their blood sugar control was, and the more minimally processed or unprocessed foods in a person’s diet, the better their control was.” Also, eating more ultra-processed correleated to higher HbA1C levels while eating fewer ultra-processed correleated to lower HbA1C levels. Having an HbA1C below 7 is considered ideal for people with type 2 diabetes, and people who consumed, on average, 18% or fewer of their grams of food from ultra-processed foods were more likely to meet this mark.

Ultra-processed foods are typically higher in added sugars and sodium, but the researchers concluded that the HbA1C increases they saw were not about merely added sugar and sodium, or they would have correlated with the typical tools that measure overall nutritional quality in the diet. Synthetic flavors, added colors, emulsifiers, artificial sweeteners, and other artificial ingredients may be in part to blame, hypothesized Erin Hudson, a graduate student and co-author of the paper, and this would suggest that dietary guidelines may need to begin placing more emphasis on ultra-processed foods and its additives.

Fitness Flash: Exercise to Curb Appetite

Fitness Flash

Exercise to Curb Appetite

A vigorous workout does more to suppress hunger levels in healthy adults than does moderate exercise, and women in particular may benefit from this response, according to a small study published in the Journal of the Endocrine Society that examined the effects of exercise intensity on ghrelin levels and appetite in men and women. Ghrelin is nicknamed “the hunger hormone” because it’s associated with perceptions of hunger. It’s also been shown to have wide-ranging biological effects in areas including energy balance, glucose homeostasis, immune function, sleep, and memory.

“We found that high-intensity exercise suppressed ghrelin levels more than moderate-intensity exercise,” said lead author Kara Anderson, PhD, of the University of Virginia and the University of Virginia Health System in Charlottesville. “In addition, we found that individuals felt ‘less hungry’ after high-intensity exercise compared to moderate-intensity exercise.”

High-intensity exercise

Ghrelin circulates in acylated (AG) and deacylated (DAG) forms, which are known to affect appetite. Data on the impact of exercise intensity on AG and DAG levels, and their effects on appetite, is sparse and primarily limited to men, the study noted. To address this shortfall, the study examined eight men and six women. Participants fasted overnight, completed exercises of varying intensity levels that were determined by measurements of blood lactate, and then self-reported measurements of appetite. 

The women had higher levels of total ghrelin at baseline compared with the men, yet demonstrated “significantly reduced AG” following the intense exercise, according to the findings. The researchers found that “moderate intensity either did not change ghrelin levels or led to a net increase.” This suggests that exercise above the lactate threshold “may be necessary to elicit a suppression in ghrelin.”

“Exercise should be thought of as a ‘drug,’ where the ‘dose’ should be customized based on an individual’s personal goals,” Dr. Anderson said. “Our research suggests that high-intensity exercise may be important for appetite suppression, which can be particularly useful as part of a weight loss program.” The researchers also acknowledged that more work is needed to determine the extent to which the effects of exercise differ by gender. 

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Olive Oil Hunter News #187

Spinach-and-Cheese-Stuffed Shells Recipe, Spotlight on San Marzano Tomatoes, Grating Parmigiano-Reggiano, Reducing Type 2 Diabetes Risk, and A Motivation Reboot

As the nights get cooler, warm, nourishing meals become even more tempting palate-pleasers. My recipe for stuffed shells truly satisfies—it’s one of the new seasonal recipes in the latest edition of my online cookbook Savor the Season: Autumn 2024. Put together family style, it’s a great dish for large gatherings—everyone can dig in on their own. It’s also a very filling meatless option. You’ll read why that’s important in the diabetes-prevention research I’m sharing. Then, to get a motivation boost for healthier living, take a look at some top tips from a leading fitness expert to help you stay on track with your exercise goals.

Spinach-and-Cheese-Stuffed Shells

  • Spinach-and-Cheese-Stuffed Shells Spinach-and-Cheese-Stuffed Shells

    This dish doesn’t just taste great; its pretty presentation will wow family and guests alike. You can make my fresh tomato sauce up to three days in advance, or use 3 cups of your favorite high-quality store-bought sauce for faster prep.

    Ingredients

    For the tomato sauce:

    • 3 tablespoons extra virgin olive oil
    • 4 large garlic cloves, minced
    • 1 cup grated yellow or Vidalia onions
    • One 6-ounce can tomato paste
    • 1/2 cup red wine
    • One 28-ounce can whole tomatoes, preferably San Marzano
    • 1/2 teaspoon dried oregano
    • Pinch of sea salt, more to taste

    For the shells:

    • 1 pound jumbo pasta shells
    • 2 teaspoons sea salt
    • 1 pound mozzarella
    • 1 pound ricotta cheese
    • 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
    • 1 cup cooked spinach, well chopped
    • 2 tablespoons extra virgin olive oil, plus more for baking 
    • 1 egg, beaten
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground black pepper

    Directions

    Step 1

    Make the sauce: Heat a large saucepan. When hot, add the olive oil, garlic, and onions, and sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste in the center. Sauté the paste until it browns, to release its flavors. Deglaze the pan with the red wine, then add the tomatoes, oregano, and salt. Use a potato masher to gently crush the tomatoes. Simmer for 20 minutes (or more) while you prepare the shells. 

    Step 2

    Make the stuffed shells: Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

    Step 3

    While the shells are boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut the mozzarella into small cubes. Place the cubes in a large bowl along with the ricotta, 1 cup grated Parmigiano-Reggiano, spinach, olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

    Step 4

    Drain the shells, place them on the prepared sheet pan, and use a small spoon to stuff them with the spinach-cheese mixture. Lightly coat a large round or rectangular baking dish with olive oil and add three-quarters of the sauce; use an offset spatula to spread it out evenly. 

    Step 5

    Place the filled shells in the baking dish in a festive pattern, brush the tops of the shells lightly with olive oil, and cover with the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. Serve with the rest of the tomato sauce on the side.

    Yields 4 to 6 servings

Healthy Ingredient Spotlight: San Marzano Tomatoes

Healthy Ingredient Spotlight

San Marzano Tomatoes

San Marzano Tomatoes

These uniquely shaped Italian tomatoes have long been considered the ultimate in sweetness, but as we’ve seen with olive oil and balsamic vinegar, it’s important to know what’s real and what isn’t. True San Marzano tomatoes are grown in Sarnese-Nocerino, near still-active Mount Vesuvius in the Campania region of Italy. The volcanic soil is responsible for the tomato’s near-perfect balance of sweetness and acidity.  

In recent years, consumers in the US have sued companies whose labels imply that the cans contain San Marzano tomatoes when they don’t. This is not to say that other tomatoes aren’t tasty, but if you want the real thing, look for labels with two essential logos: the red-and-yellow DOP (denominazione d’origine protetta,ordesignation of protected origin) stamp from the EU and the colorful logo of the Agro Sarnese-Nocerino Consorzio, which is the local consortium that makes sure the tomatoes are grown according to its rules. Also, San Marzano tomatoes are always canned whole, peeled, and only in their own juice.

Quick Kitchen Nugget: Grating Parmigiano-Reggiano

Quick Kitchen Nugget

Grating Parmigiano-Reggiano

Grating Parmigiano-Reggiano

If you’re a regular Newsletter reader, you know that only Parmigiano-Reggiano is true “Parmesan” cheese and it will have the word imprinted with a dot pattern all around the rind. How you grate it for a recipe, like my stuffed shells, or for a garnish on, say, Caesar salad, is more nuanced. It depends in part on whether the cheese is to seamlessly meld into a sauce, for instance, or stand out in the form of generous shavings. A sturdy vegetable peeler is a great way to get thin, narrow shavings: Run it along the edge of the wedge. For wide shavings, run a cheese plane over the surface of your wedge. Need a small amount of finely grated cheese? Pull out your microplane grater and shave the cheese right over your dish. For a larger amount, try a box grater—its four sides offer many options (place it over a large sheet of parchment paper to catch the gratings). If you want a very large amount, look to your food processor. Most steel blades will turn cubes into shreds. For a near-powder that will melt easily, Cuisinart has a very fine cheese grating blade that works in seconds—just cut off the rind, cut the cheese into pieces that will fit in the machine’s feed tube, and process. 

For Your Best Health: Reducing Type 2 Diabetes Risk

For Your Best Health

Reducing Type 2 Diabetes Risk

We know about the risks for heart disease and some forms of cancer associated with eating too much red and processed meat. Now an analysis of studies that included nearly two million people across 20 countries has also linked these foods to a higher risk for developing type 2 diabetes, a chronic condition that has reached epidemic proportions in the US, according to the National Institutes of Health. (Earlier studies made the association but had varying results.) This research, published in The Lancet Diabetes and Endocrinology, also looked at whether there’s a link between poultry and diabetes.

The team of scientists, led by researchers at the University of Cambridge in the UK, found that eating 50 grams of processed meat a day—that’s about 2 slices of ham—was associated with a 15 percent higher risk of developing type 2 diabetes in the next 10 years. Eating 100 grams of unprocessed red meat a day—that’s roughly a 3-ounce steak—was associated with a 10 percent higher risk. Eating 100 grams of poultry a day was associated with an 8 percent higher risk, but when further analyses were done to test the findings under different scenarios, the association for poultry consumption became weaker, whereas the associations with type 2 diabetes for both processed meat and unprocessed meat persisted.

Professor Nita Forouhi of the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, a senior author on the paper, said, “Our research provides the most comprehensive evidence to date of an association between eating processed meat and unprocessed red meat and a higher future risk of type 2 diabetes. It supports recommendations to limit the consumption of processed meat and unprocessed red meat to reduce type 2 diabetes cases in the population. While our findings provide more comprehensive evidence on the association between poultry consumption and type 2 diabetes than was previously available, the link remains uncertain and needs to be investigated further.”

The team used theglobal InterConnect project for their work. It’s an approach that allows researchers to analyze individual participant data from diverse studies, rather than being limited to published results. This enabled the authors to include as many as 31 studies in this analysis, 18 of which had unpublished findings on the link between meat consumption and type 2 diabetes. By including this previously unpublished study data, the authors considerably expanded the evidence base and reduced the potential for bias from the exclusion of existing research, they explained.

Said Professor Nick Wareham, director of the MRC Epidemiology Unit and a senior author on the paper, “InterConnect enables us to study the risk factors for obesity and type 2 diabetes across populations in many different countries and continents around the world, helping include populations that are underrepresented in traditional meta-analyses…Using harmonized data and unified analytic methods across nearly two million participants allowed us to provide more concrete evidence of the link between consumption of different types of meat and type 2 diabetes than was previously possible.”

Fitness Flash: A Motivation Reboot

Fitness Flash

A Motivation Reboot

ACE Fitness, the leading organization for fitness professionals, recently published an inspiring blog on staying motivated, written by fitness expert Len Kravitz, PhD, coordinator of exercise science at the University of New Mexico, and students in his Introduction to Exercise Science course. Here are some of the ideas, abbreviated for space, that can help keep you on track with health and fitness goals, important because, as Dr. Kravitz pointed out, 80 percent of adults don’t meet current guidelines for aerobic exercise or resistance exercise. “These tips help target a person’s self-efficacy to adopt an exercise program and avoid dropping out,” he wrote. “As you read through this list, identify those strategies that resonate with you and fit best with your lifestyle, then incorporate those that will make the biggest impact.”

Set realistic health and fitness goals. Make sure they match your abilities, health, and lifestyle. Also break down even short-term three-month goals into smaller, more achievable segments of two to three weeks.

Create a weekly schedule that includes blocks of time for exercise. This helps with consistency.

Diversify. Mix up activities within each type of exercise—cardio, strength training, and flexibility. 

Track your progress. Seeing your achievements in black and white helps keep you enthusiastic. 

Create or join a network of fitness friends. Exercise loves company! 

Give yourself rewards. Treat yourself to new exercise clothes or gear, flowers, or something special you’ve been eyeing. 

Aim for consistency over intensity. Slow and steady wins the race. 

Set reminders. Use your smartphone to ping you 15 minutes before your scheduled workouts.

Create a vision board. This is a real or virtual poster composed of photos, drawings, and quotes that inspire you. 

Go small if needed. Some people find it easier to work out in 10-minute sessions—build up to three a day and you’ll meet daily recommendation of 30 minutes.

Get guidance. Consider hiring a personal trainer to provide expertise, guidance, education, and motivation tailored to you. This could be the smartest money you’ll ever spend on yourself and pay big dividends.

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Olive Oil Hunter News #183

Late Summer Fruit Salad Recipe, Spotlight on Nectarines, Zesting-then Squeezing, Ultra-Processed Foods (UPFs) and Your Sleep, Preventing Falls

It’s still stone fruit season—the perfect excuse for a luscious fruit salad with a zesty dressing. My recipe is a great example of healthy eating that still tastes indulgent. Enjoying “whole” foods, meaning foods in their most natural state, is the antidote to the dangers of ultra-processed foods, which now include insomnia. Read more on this below, along with a new advisory on avoiding falls for people over 65—food for thought for anyone at risk for falling, regardless of age.

Late Summer Fruit Salad

  • Stone fruit salad Late Summer Fruit Salad

    Stone fruit—nectarines, peaches, and plums—are the stars of this juicy dessert, with figs, berries, and a sweet and citrusy dressing in supporting roles. This salad, high in antioxidants, also makes a delicious breakfast

    Ingredients

    • 2 nectarines
    • 2 plums
    • 2 peaches
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons apple balsamic vinegar 
    • 1 tablespoon local honey 
    • Zest and juice of 1 lime (see “Quick Kitchen Nugget” in newsletter)
    • 1 tablespoon chopped spearmint leaves 
    • 2 fresh figs, quartered
    • 1 cup whole blackberries, rinsed and patted dry

    Directions

    Pit and section the stone fruit, then place in a large serving bowl. In a small bowl, whisk together the olive oil, vinegar, and honey. Whisk in the lime juice, zest, and mint. Pour the dressing over the fruit in the bowl and toss gently. Allow the juices and the dressing to meld for 30 minutes. Just before serving, arrange the figs and blackberries on top of the stone fruit.

    Yields 4 servings

Healthy Ingredient Spotlight: Nectarines

Healthy Ingredient Spotlight

Nectarines

Nectarines and plums

Think of nectarines as peaches’ little siblings. The main difference between the two popular fruits is simply genetic—nectarines lack the fuzz gene that peaches have. Also, nectarines tend to be smaller and firmer yet sweeter and more intensely flavored and scented than peaches…a strong aroma is a key sign of ripeness. 

As with peaches, there are dozens of varieties to choose from, though they fall into the same main categories: freestone and cling free (cling-free varieties making slicing much easier) as well as white and yellow flesh. Nectarines are antioxidant rich and have twice the amount of vitamin A and slightly more vitamin C and potassium than peaches, along with vitamin E, B vitamins, calcium, fiber, and some iron. 

To ripen nectarines, store them at room temperature until they’re no longer firm. If you can’t eat them right away, you can refrigerate them, but for no more than three to five days.

Quick Kitchen Nugget: Zest, then Squeeze 

Quick Kitchen Nugget

Zest, then Squeeze 

Whenever a recipe calls for zest and juice from a piece of citrus, always zest first, optimally with a handheld Microplane grater. It’s not only easier than trying to zest halves, but you’ll also get the most zest. When juiving, if you’re using a handheld press, always position the fruit cut-side down into the empty cup to extract the most juice.

For Your Best Health: Why Those Chips Are Wrecking Your Sleep

For Your Best Health

Why Those Chips Are Wrecking Your Sleep

We know that ultra-processed foods (UPFs) are the unhealthiest food choices because they have the highest levels of saturated fats, starches, and added sugars plus all sorts of additives like artificial colors and flavors; are devoid of nutrients; and have virtually no fiber. Packaged baked goods and snacks, frozen foods, and processed meats are typically considered ultra-processed. Much of the research on the detriments of UPFs has looked at the links between these foods and health conditions such as diabetes, obesity, and cancer. Now a new study has added sleep problems, including chronic insomnia, to that list. This can have a snowball effect on health because sleep disorders and insomnia have independently been linked with anxiety and depression as well as health conditions like diabetes and heart disease. With sleep health now a wellness goal on its own right, a better diet can be one way to get there.

Lead investigator Marie-Pierre St-Onge, PhD, associate professor of nutritional medicine and director of Columbia University Irving Medical Center of Excellence for Sleep & Circadian Research, said, “At a time when more and more foods are highly processed and sleep disturbances are rampant, it is important to evaluate whether diet could contribute to adverse- or good-quality sleep. Our research team had previously reported associations of healthy dietary patterns, like the Mediterranean diet, with a reduced risk of insomnia and poor sleep quality (both cross-sectionally and longitudinally), and high-carbohydrate diets with an elevated risk of insomnia.”

Sleepy woman holding pillow and yawning

For this cross-sectional study, Dr. St-Onge and some of her colleagues included 38,570 French participants with a mean age of 50 who completed a sleep questionnaire and at least two 24-hour dietary records. An analysis revealed a statistically significant association between ultra-processed food intake and chronic insomnia, independent of participants’ sociodemographic, lifestyle, diet quality, and mental health status. Overall, the study participants got 16 percent of their daily energy from UPFs. Nearly 20 percent of participants reported symptoms of chronic insomnia, and this group tended to eat more ultra-processed foods.

There are various reasons for the diet-sleep link. First, people who eat more saturated fat, trans fat, sodium, and free or added sugars tend to eat less fruit, vegetables, legumes, and seafood, which are all sources of sleep-promoting compounds, the researchers pointed out. Also, ultra-processed foods are highly inflammatory and can negatively affect the gut microbiome—and the gut microbiome is known to play a role in the quality of your shuteye. 

Fitness Flash: Preventing Falls

Fitness Flash

Preventing Falls

The US Preventive Services Task Force (USPSTF), a volunteer group of experts in different fields from across the country, recently issued its guidance regarding preventing falls in people over age 65. According to the CDC, over 14 million Americans, or one in four adults ages 65 and older, report falling each year, and for about 37 percent, doing so resulted in an injury that required medical treatment or restricted their activity for at least one day.

After its review of existing research, the USPSTF concluded with moderate certainty that exercise interventions provide a moderate net benefit and that multifactorial interventions, such as three-dimensional exercises (movement through all three spatial planes or dimensions: forward and back, side to side, and up and down), provide a small net benefit in preventing falls and fall-related morbidity in older adults at increased risk for falls. Effective exercise interventions include supervised individual physical therapy and group exercise classes. 

While the USPSTF stated that it’s difficult to identify specific components of exercise that are particularly effective, the most commonly studied exercise components were gait, balance, and functional training, followed by strength and resistance training, flexibility, and endurance training. A smaller number of trials included three-dimensional exercise, such as group dance or tai chi classes. The most common frequency and duration for exercise interventions was two to three sessions per week for 12 months, although the duration of the studies ranged from two to 30 months. 

The USPSTF also recommended that a program be tailored to each individual based on the findings of a health and risk factor assessment that might include balance, gait, vision, postural blood pressure, medication, environment, cognition, and psychological health. This could be done by your doctor or another expert familiar with your health history so that he or she can factor in any chronic medical conditions, medications taken, and alcohol use as well whether you had a prior fall, all of which could affect your fall risk. 

The USPSTF statement included a reminder about the multiple health benefits associated with physical activity that go beyond fall prevention: a lower risk of cardiovascular disease events, cardiovascular disease mortality, and all-cause mortality, as well as lower blood pressure, lower risk of type 2 diabetes, and lower risk of high cholesterol. It added: “The US Department of Health and Human Services recommends that adults do at least 150 to 300 minutes per week of moderate-intensity—or 75 to 150 minutes per week of vigorous-intensity—aerobic physical activity, as well as muscle-strengthening activities of moderate or greater intensity and that involve all major muscle groups, twice a week or more.” 

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