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The Olive Oil Hunter News #108

Posted on by The Olive Oil Hunter

Roasted Butternut Bisque Recipe and the Connection Between the Vibrant Taste of Virgin Olive Oil and Its Higher Health Benefits

All olive oil is not created equal. If you’re a long-standing Fresh-Pressed Olive Oil Club member, you know that I’m preaching to the choir, as the saying goes. As your Olive Oil Hunter, I not only search for the best of the best olive oils for you, but I also share the latest research on EVOO. Thanks to ongoing studies, we know that there are differences between run-of-the-mill olive oil and fresh-from-the-mill extra virgin olive oil. The latest findings come from a decade-long Spanish study, and it connects the dots between the vibrant taste of virgin olive oil and its higher health benefits. For a delicious way to get these benefits, here’s the perfect dish for cold winter days—a silky butternut squash soup.

Roasted Butternut Bisque

  • The Olive Oil Hunter News #108 Roasted Butternut Bisque

    This soup is hearty enough for a meal—just add salad and crusty bread. It’s equally delicious made with Hubbard squash when you can find it! You can also get creative with toppings—a drizzle of olive oil, a sprinkling of pomegranate arils, and perhaps roasted and chopped nuts.

    Ingredients

    • One 2-pound butternut squash
    • 3 tablespoons extra virgin olive oil, divided
    • 1 large onion, diced
    • 2 large carrots, trimmed and sliced
    • 1 apple, such as Macoun or Gala, cut into chunks
    • 3 scallions, trimmed and sliced
    • 2 cups chicken broth, homemade or low-sodium, more as needed
    • 2 tablespoons sherry
    • 1 cup milk
    • ½ teaspoon curry powder (optional)
    • Freshly ground white pepper

    Yields 4 servings

    Directions

    Step 1

    Preheat your oven to 400°F. Slice the squash lengthwise and use a spoon to scoop out the seeds (you may roast them separately for a crunchy snack). Line a baking sheet with parchment paper and drizzle it with 1 tablespoon of the olive oil. Place the squash halves, cut side down, on the parchment and roast for one hour or until a knife tip easily pierces the flesh. Let the squash cool while you continue with the recipe.

    Step 2

    Heat a large skillet until hot—a few drops of water sprinkled on the pan will sizzle when it’s ready. Add the rest of the olive oil, the onions, carrots, apple, and scallions; slow-cook until soft but not browned. Add the sherry and cook for another 10 minutes.

    Step 3

    Peel the skin from the squash and cut the squash into chunks. Working in batches as needed, place the squash, the other cooked ingredients, and the broth in a blender and process until smooth. Transfer the soup to a large saucepan and heat through before serving. Season with the curry powder, if desired, and a few pinches of pepper.

Healthy Kitchen Nugget: The Truth About Nondairy Milks

For Your Best Health

Make it extra virgin

From a taste perspective, we know that a peppery tickle is the key sign of fresh-pressed olive oil, oil is rich in polyphenols, the natural phytonutrients that impart olive oil’s health benefits. On the other hand, the more industrial an olive oil’s production, the less taste there is because, as a consequence, there are fewer polyphenols.

It’s interesting to note that quite a number of the studies that have been done on the Mediterranean diet, whose centerpiece is olive oil, didn’t qualify the type of olive oil in people’s diets when their eating habits were recorded or evaluated. The most recent study on olive oil’s benefits, conducted in Spain with 12,161 participants, confirms that this matters. 

This study: “Only virgin type of olive oil consumption reduces the risk of mortality: Results from a Mediterranean population-based cohort,” European Journal of Clinical Nutrition, October 2022.

The background: “The Mediterranean diet (MedDiet) represents the dietary pattern that was typically consumed among populations bordering the Mediterranean Sea. This pattern has been strongly and consistently associated with healthy aging and with a reduced risk of mortality, in addition to other health outcomes, such as a deduction in developing cardiovascular disease (CVD), type 2 diabetes, and cancer. 

“The traditional MedDiet is characterized by a high intake of olive oil (OO), fruits, nuts, vegetables, and cereals; a moderate intake of fish and poultry; a low intake of dairy products, red meat, processed meats, and sweets; and a moderate consumption of wine at mealtimes.

“OO is not only the main culinary and dressing fat in Mediterranean countries, but also sets the MedDiet apart from other healthy dietary patterns. There is some observational evidence that OO may play a major role in explaining the associations of the MedDiet with a lower incidence of several chronic diseases, especially CVD. Virgin OO (the highest-quality variety, obtained by mechanical processes and rich in phenolic compounds), has shown to have anti-inflammatory, antioxidant, and anti-atherosclerotic properties as well as beneficial effects on endothelial function and blood pressure control.”

What we know from past studies: “In the five-year PREDIMED clinical trial, which randomized 7,447 older adults, cardiovascular and total mortality were respectively 38 percent and 10 percent lower among those assigned to a MedDiet supplemented with virgin OO (the goal was to consume 50 g [just under four tablespoons] or more per day) when compared to those assigned to a reduced-fat diet. In a subsequent observational analysis of the PREDIMED population, total OO consumption at baseline was associated with reduced total and cardiovascular mortality, but no significant association was found with cancer mortality. Likewise, in the preceding EPIC-Spain cohort study, both common (processed and refined) and virgin OO (unprocessed and unrefined) varieties were associated with a decreased risk of total and cardiovascular mortality but not with cancer mortality.

“In recent decades, OO has become more popular outside the Mediterranean countries, even in US population. [A] recent study conducted among 60,582 women from the Nurses’ Health Study and 31,801 men from the Health Professionals Follow-up Study has found an inverse association between OO consumption and risk of total and cause-specific mortality. Compared with those who never or rarely consume total OO, those in the highest category of OO consumption (>7 g/d) had 19 percent lower risk of total and CVD mortality and 17 percent lower risk of cancer mortality.

“In European cohorts, however, inconclusive results regarding OO consumption and mortality have been observed. Of note is that—except for the Spanish EPIC cohort and the PREDIMED trial—none of these studies reported the results broking down by main OO varieties. This distinction is important because refined OO has much lower levels of bioactive compounds than virgin OO and may therefore have fewer health benefits.

“Virgin OO contains much higher amounts of bioactive compounds like polyphenols, which have important biological properties. Thus, as interest grows in identifying the best source of fat for human health, studies on the impact of the main OO varieties on mortality as well as the consumption amount required to generate optimal protection are warranted.”

The aim of this study: “Evidence on the association between virgin olive oil and mortality is limited since no attempt has previously been made to discern about main olive oil varieties…we aimed to assess the associations between common and virgin OO consumption and long-term risk of death (all-cause, cardiovascular, and cancer mortality) in a large and representative sample of Spanish adults…recruited between 2008 and 2010 and followed up through 2019. Habitual food consumption was collected at baseline with a validated computerized dietary history.” 

The results: “In this representative sample of the Spanish adult population, while common OO was not associated with mortality, virgin OO was associated with a significant 34 percent reduction in all-cause and 57 percent cardiovascular mortality when comparing negligible consumption vs. ~20 g/day of consumption … This is the first study in which a clear benefit on all-cause and cardiovascular mortality has been observed for virgin OO but not for the common OO variety.” 

As the researchers concluded, “these findings may be useful to reappraise dietary guidelines” so that virgin olive oil is specifically suggested for better health. They also pointed out that their work did not find any effect from any type of olive oil on cancer mortality, though other studies, such as the Nurses’ Health Study and the Health Professionals Follow-up Study they referenced, did find that virgin olive oil may have a protective effect lowering the risk for getting certain cancers. 

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The Olive Oil Hunter News #72

Posted on by The Olive Oil Hunter

Nutty Oat Muffin Recipe, Spotlight on Oats (and Groats), plus the Body, Gut, and Brain Connection

This week’s news shows just how connected the body, gut, and brain are, with what we eat and how we move very much linked to our mental health. My nutty oat muffin recipe, so easy to make in less than 30 minutes, not only tastes great but can also help boost brain health as well as gut health, thanks to those oats. And we’re learning that movement goes beyond boosting physical health to also benefiting the brain—you can even pick types of exercise based on what mental benefits you seek. 

Nutty Oat Muffins

  • Nutty Oat Muffin Recipe Nutty Oat Muffins

    These muffins have a great crunch and are packed with whole grain goodness. 

    Ingredients

    • 1-1/2 cups white whole wheat or whole wheat pastry flour 
    • 3/4 cup rolled oats 
    • 2 ounces almonds or walnuts, roughly chopped 
    • 1 tablespoon baking powder
    • 1/4 cup brown sugar 
    • 1 tablespoon stevia
    • 1/2 teaspoon ground cinnamon 
    • 1/2 teaspoon fine sea salt
    • 1 cup blueberries, rinsed and patted dry
    • 4 tablespoons extra virgin olive oil
    • 2 extra-large eggs
    • 1 cup milk, your choice of dairy or plant-based
    • 2 teaspoons vanilla extract or paste

    Directions

    Step 1

    Preheat your oven to 400ºF if conventional, 380ºF if convection. In a large bowl, whisk together the flour, oats, nuts, baking powder, sugar, stevia, cinnamon, and salt. Add the berries and toss to coat (this will help them stay well distributed in the batter).

    Step 2

    In a separate bowl or measuring cup, whisk together the olive oil, eggs, milk, and vanilla. Pour the liquid ingredients over the flour mixture and use a spatula to fold them in just until no traces of flour remain.

    Step 3

    Use a large ice cream scoop to fill a 12-muffin tin and bake for 20 minutes or until the tip of a knife comes out clean. Cool for 10 minutes and then transfer the muffins to a rack to finish cooling. Store in a covered tin for up to two days and then refrigerate.

    Yields 12 muffins

Healthy Ingredient Spotlight: Groats and Oats

Healthy Ingredient Spotlight

From groats to oats

Oats are known as a good source of soluble fiber—the 5 grams per serving help lower cholesterol levels and heart disease risk. Oatmeal is just the beginning of what you can make from rolled oats. In the recipe above, they meld beautifully into the finished muffins. But when a hot bowl of oatmeal is on the breakfast menu, you might be wondering whether you should start with popular steel-cut oats instead. Both come from oat groats, the oat grain with the hull removed (the bran and germ are intact, so oats are still considered a whole grain). What happens to the groats next explains the difference between rolled and steel-cut oats.

Rolled oats are oat groats that have been steamed and then passed through roller mills. The thicker the rolled oats, the more nutrients they pack. 

Steel-cut oats are groats that have only been chopped into two or three pieces, no steaming or rolling. They need to be cooked much longer than rolled oats and are better in breakfast bowls than baked goods—they simply won’t soften enough. Because they need more water to cook than rolled oats, you end up with a bigger portion by volume. Finally, they’re digested more slowly than rolled oats; you feel full longer and have less of a spike in blood sugar—important if you’re managing a health condition like diabetes or prediabetes. 

Healthy Kitchen Nugget: A better vanilla?

Healthy Kitchen Nugget

A better vanilla?

If you’re looking for intense vanilla flavor but don’t want to go to the expense of buying vanilla beans, consider using vanilla paste in place of extract. You can use it teaspoon-for-teaspoon in recipes for a deeper flavor, plus it has vanilla bean seeds for that characteristic speckled look, and because it’s thicker, it adds less liquid to batters. Though you often see the suggestion to use vanilla bean paste in desserts where the vanilla is the star, such as ice cream, custard, and crème brûlée, I find it perks up the flavor of any recipe that calls for extract. 

For Your Best Health: Fiber: The new brain food

For Your Best Health

Fiber: The new brain food

You already know that fiber is a must for digestive health and that we often don’t get enough. Need more motivation to up your intake? Researchers in Japan found that fiber may help brain health. Their study, just published in the journal Nutritional Neuroscience, looked at the diet and health records of 3,500 participants from the 1980s to 2020. They found a link between a high-fiber diet and a reduced risk of dementia. 

There are two main types of fiber. Insoluble fibers, found mostly in whole grains and vegetables, are important for bowel health. Soluble fibers, found in foods like oats and legumes, are important for the beneficial bacteria that live in the gut, among other health benefits. When the researchers looked at the link between fiber intake and dementia, they found that soluble fiber had a more pronounced effect.

“The mechanisms are currently unknown but might involve the interactions that take place between the gut and the brain,” says lead author of the study, Kazumasa Yamagishi, MD, professor at the University of Tsukuba. “One possibility is that soluble fiber regulates the composition of gut bacteria. This composition may affect neuroinflammation, which plays a role in the onset of dementia. It’s also possible that dietary fiber may reduce other risk factors for dementia, such as body weight, blood pressure, lipids, and glucose levels. The work is still at an early stage, and it’s important to confirm the association in other populations.”

While we wait, there’s no reason not to stock up on those oats!

Fitness Flash: Movement for the brain

Fitness Flash

Movement for the brain

More amazing boosts to brain health come from exercise. A fascinating article posted by the Greater Good Science Center at the University of California, Berkeley, explores the new book Move!: The New Science of Body Over Mind (Hanover Square Press) by Caroline Williams, who points out that the connection between exercise and the brain goes deeper than the release of feel-good endorphins known as a runner’s high. 

She describes how movement or the lack of it can send signals we may not even be aware of to the brain. As the article explains it: “If our body is communicating to our brain that we are sedentary or weak, that might create underlying feelings of depression or anxiety, insecurity or uncertainty. On the flip side, moving and building strength could create positive changes in our bodily systems that, when passed along to the brain, give us a subtle sense of happiness, confidence, and positivity.” 

Based on interviews with researchers and practitioners around the world, Williams details the many ways that working your body can influence and improve your brain for the better. It’s full of suggestions for different ways of moving that have different brain health benefits. So, while any exercise is helpful for the body physically, you can also make choices tailored to your best mental health, like taking a group fitness class to feel more connected socially or dancing to your favorite music to escape anxiety while getting lost in its rhythms.

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The Olive Oil Hunter News #71

Posted on by The Olive Oil Hunter

Chimichurri Aioli Recipe and the Gut Health Benefits of Olive Oil

There’s been a lot of research in recent years showing the relationship of gut health with overall health. The gut is thought to be as powerful a system as the brain—it’s sometimes called the second brain! Based on the level of diversity in its bacteria (called the gut microbiota), your gut can make you more or less susceptible to conditions like diabetes and heart disease. So, I was super excited to read about the ways in which extra virgin olive oil can enhance gut microbiota diversity. 

Fitness Flash: Gut Health and Olive Oil

The Gut Health Benefits of Olive Oil

Research Review: “Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health,” Nutrition Reviews, December 2021.

What We Know: Extra virgin olive oil (EVOO) is considered a functional food because it supports many aspects of health. It has a wide variety of healthful components, including monounsaturated fatty acids, or MUFAs, and bioactive phenolic compounds that, as the review reminds us, “individually and collectively, exert beneficial effects on cardiometabolic markers of health and act as neuroprotective agents through their anti-inflammatory and antioxidant activities.” Simply put, those compounds boost heart, brain, and metabolic health in numerous ways.

The Benefits of Olive Oil in a Nutshell: Extra virgin olive oil boosts gut microbiota diversity, enhancing health while lowering inflammation, oxidative stress, insulin resistance, blood fats, blood sugar, and blood pressure.

The review goes on to state that “the gut microbiota and health of the intestinal environment are now considered important factors in the development of obesity, metabolic disease, and even certain neurodegenerative conditions via the gut-brain axis. Recently, data are emerging which demonstrate that the health-promoting benefits of EVOO may also extend to the gut microbiota.” 

For their review, the authors analyzed many recent studies on EVOO and the gut and found that EVOO reduces the abundance of bad bacteria, stimulates the growth of good bacteria, and increases the production of short-chain fatty acids, or SCFAs, which have a wide range of anti-inflammatory effects.

They also found that EVOO plays a role in the health of the intestinal mucosa, the mucous layer lining the digestive system (it’s actually part of the body’s immune system and acts as a protective barrier to invaders). The health of the intestinal mucosa seems to influence the body’s overall level of inflammation, and inflammation is at the root of many heart, metabolic, and brain diseases. As the review authors point out, “Western-style diets, low in dietary fiber and high in high pro-inflammatory fats, are associated with gut dysbiosis, increased gut permeability, systemic inflammation, and a variety of chronic diseases. Conversely, healthier dietary patterns like the Mediterranean diet, which is rich in dietary fiber, beneficial fatty acids, and polyphenolic compounds, are associated with greater gut microbial diversity, increased abundance of beneficial bacteria, and reduced levels of inflammation and risk of chronic diseases.” 

Among the many studies cited in the review is one on the effects of a Mediterranean diet on the gut microbiota of 612 elderly European participants. The study found that sticking to the diet for over 12 months led to “an increased abundance in several bacteria associated with improved cognition and was inversely associated with pro-inflammatory markers.” In general, people who get EVOO in their diet tend to have high numbers of many types of good bacteria—numbers that tend to be lower in people who eat a typical Western diet. 

The researchers also compared the results of many large-scale studies to find the optimal amount of olive oil to have every day for different health benefits. Here’s what they found: “At least 4 tablespoons per day is associated with a 30% lower risk of occurrence of cardiovascular events and improved cognitive function compared with a low-fat diet. In addition to using EVOO in [place] of saturated fats, the European Food Safety Authority also suggests a minimum daily intake of 20 g [about 1.5 tablespoons] of EVOO to assist in obtaining optimal cholesterol levels and protection of LDL [low-density lipoproteins] from oxidative damage. Although evidence in relation to the optimal amount of EVOO required to modulate the gut microbiota is still in its infancy, beneficial effects on the microbiota have been observed in two intervention studies at doses of 40 and 50 g/day (about 3 and 4 tablespoons, respectively).” 

Chimichurri Aioli

  • Chimichurri Aioli Chimichurri Aioli

    This olive-oil based recipe turns chimichurri into an aioli, a highly flavored, garlicky mayonnaise. It’s great as a veggie dip, a condiment, and even a dressing for cold pasta salad.

    Ingredients

    • 1/4 cup best quality prepared mayonnaise
    • 1 clove garlic, peeled and coarsely chopped
    • 2 tablespoons fresh cilantro leaves
    • 2 tablespoons fresh flat-leaf parsley leaves
    • 1 tablespoon red wine vinegar, such as Vinaigre de Banyuls, plus more to taste 
    • 1/2 teaspoon dried oregano 
    • 1/4 teaspoon crushed red pepper flakes 
    • 1/4 teaspoon coarse salt, or more to taste
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons extra virgin olive oil 

    Directions

    Step 1

    Combine everything except the olive oil in the bowl of a food processor and process until the garlic and herbs are finely chopped. 

    Step 2

    With the motor running, slowly drizzle the oil through the feed tube until the mixture is smooth. 

    Step 3

    Taste, adding more vinegar or salt as needed. If the mixture is too thick, add a few drops of water and process for a few seconds. Cover and refrigerate until ready to serve. 

    Yields about a 1/2 cup 

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The Olive Oil Hunter News #70

Posted on by The Olive Oil Hunter

Cheddar Chile Cornbread Recipe, Spotlight on Cornmeal, The Color of Cheddar, Olive Oil in Early Pregnancy, and The Hidden Dangers of Uric Acid

Recipes don’t have to be complicated to be delicious, and this whole-grain cornbread, enhanced with olive oil, cheese, and peppers, is the perfect example—you’ll never use a boxed mix again! I’m including everything you need to know about the key ingredients that make this recipe special. You’ll also find results from the latest study on eating healthy during pregnancy—more proof of the universal benefits of a Mediterranean diet. Plus, details on the intriguing new book from my friend, Dr. David Perlmutter, all about an under-appreciated threat to metabolic health.

Cheddar Chile Cornbread

  • Cheddar Chile Cornbread Cheddar Chile Cornbread

    This zesty take on cornbread makes a great accompaniment to so many meals—an egg-based breakfast, a lunch of hearty chili, or a gumbo dinner. Reheat any leftovers and top with red pepper jelly for a great snack. Along with the peppers, the cornmeal and white whole-wheat flour bring a little of the always-needed fiber.

    Ingredients

    • 1/3 cup olive oil, plus more for the pan
    • 2 eggs
    • 1-1/4 cups milk
    • 1/2 cup sugar 
    • 1-1/2 cups 100% whole-grain, stone-ground cornmeal
    • 1-1/2 cups white whole-wheat flour
    • 1 tablespoon baking powder
    • 1 teaspoon kosher or sea salt
    • 1/2 teaspoon cayenne pepper powder 
    • 2–3 chile peppers, such as serranos or jalapeños, seeded and finely chopped
    • 1 bell pepper, seeded and diced
    • 3 ounces sharp cheddar cheese, grated

    Directions

    Step 1

    Preheat your oven to 400°F. Lightly coat a 9″ round cake pan with olive oil.

    Step 2

    In a small bowl, whisk together the olive oil, eggs, milk, and sugar. In a large bowl, whisk the cornmeal, flour, baking powder, salt, and cayenne to blend. Add the peppers and cheese, toss to coat, and then add the liquid mixture. Fold gently until combined and pour into the pan.

    Step 3

    Bake until a tester comes out clean, about 20 minutes. Let cool for 5–10 minutes before turning out onto a plate. Serve warm.

    Yields 8 generous wedges

Healthy Ingredient Spotlight: Cornmeal

Healthy Ingredient Spotlight

Cornmeal: fine, coarse, or medium?

Cornmeal is the basis for many delicious foods, from cornbread to polenta. You can find it (often from online merchants like Vitacost) in various grinds—fine, medium, and coarse. Many chefs prefer the most flavorful coarse cornmeal for very slowly cooked polenta and the somewhat less flavorful fine cornmeal for baked goods with a finer crumb. For cornbread, medium grind is best for getting a toothsome finish (you can give the cornmeal a few pulses in a food processor to make it finer when using it in other recipes). Equally important is choosing 100% stone-ground cornmeal to get the benefits of the whole grain, including fiber. If you don’t use it up quickly, store it in the fridge or freezer to keep the natural oils from going rancid. Avoid degerminated cornmeal, which is processed and has far less nutritional value. Though cornmeal comes in white, yellow, and blue, there isn’t a very noticeable difference in taste between them, so color is more a personal preference. 

Healthy Kitchen Nugget: The color of cheddar

Healthy Kitchen Nugget

The color of cheddar

Speaking of taste, there’s little to no difference between white and yellow/orange cheddar varieties. But unlike cornmeal’s hues, which are determined by the type of corn milled, yellow/orange cheddar is the result of the addition of a vegetable food coloring called annatto that comes from the fruit of the achiote tree. The only reason it’s added at some dairies is because we’re used to seeing cheddar this color. As with many other foods, the trend now is for a more natural approach—in this case that’s white cheddar.

What does make a taste difference between cheddars? Aging. Like with other cheeses, as cheddar ages, its taste becomes more pronounced or full-bodied. A mild cheddar is a few months old, while the sharpest has aged for two years or more. I like sharp cheddar in general, and it’s especially good for baking because its flavor isn’t lost in the cooking process. Tip: It’s easier to grate cheese as soon as you take it out of the fridge—the warmer it gets, the mushier the shreds.

For Your Best Health: Olive oil and other unsaturated fats in early pregnancy

For Your Best Health

Olive oil and other unsaturated fats in early pregnancy

A mother and child study, done at the University of Turku and Turku University Hospital in Finland and published in the European Journal of Nutrition, found that eating a healthy diet in early pregnancy lowers the risk of gestational diabetes, which has been linked to being overweight. Both a poor-quality diet and a diet high in foods that increase inflammation in the body, notably those high in saturated fat, heighten the risk.

“Eating vegetables, fruit, berries, and wholegrain products as well as unsaturated fats is particularly important. These nutrients and foods reduce inflammation in the body and therefore also the risk of gestational diabetes. Mothers who are overweight or obese…before the pregnancy would most likely benefit from dietary guidance in early pregnancy,” says Kirsi Laitinen, PhD, associate professor in nutrition at the University of Turku.

Fitness Flash: Hidden dangers of uric acid

Fitness Flash

The hidden dangers of uric acid

I’m very excited to share news about the publication of Drop Acid: The Surprising New Science of Uric Acid—The Key to Losing Weight, Controlling Blood Sugar, and Achieving Extraordinary Health by David Perlmutter, MD, board-certified neurologist and five-time New York Times bestselling author who serves on the Board of Directors and is a Fellow of the American College of Nutrition.

As he explains it, obesity, insulin resistance, diabetes, fatty liver disease, hypertension, cardiovascular disease, stroke, neurological disorders, and premature death can all be stoked by high uric acid levels—something you may not even realize is circulating in your system unless you’ve ever experienced gout. 

“Researchers around the globe over the past decade have revealed that uric acid is actually playing a central role in metabolic disorders. From weight gain to elevated blood sugar, it’s uric acid that is orchestrating this metabolic mayhem. And this is a simple blood test that most Americans have likely already had. It’s part of your annual blood work,” Dr. Perlmutter writes. “Uric acid is derived from only three sources: Alcohol, purines (the breakdown product of the DNA and RNA in our foods) and, most importantly, fructose. We’ve known for decades that fructose is the gateway for metabolic problems, but we never understood how. Now, we’ve learned about the uric acid connection.”  

In the book, Dr. Perlmutter not only explores this new science, but also shares his simple “LUV” (Lower Uric Values) diet and a 21-day program for lowering uric acid and favorably impacting your metabolism. It’s available at Amazon. 

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