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Vegetable of
the Month:
Cauliflower
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 The cruciferious vegetable, Cauliflower, is part of the species Brassica oleracea, which also includes brussel sprouts, cabbage, kale, broccoli and collard greens. Cauliflower contains phytochemicals (naturally-occurring compounds that give plants their colors) which may offer several health benefits. These phytochemicals (also called glucosinates) include:
Carotenoids: pigments that give plants and algae their colors; may protect the body from free radicals (which can damage cells and cause cellular aging), may help the immune system and may be involved with disease prevention.
Indole-3-carbinol: an anti-inflammatory compound that may help repair damaged DNA cells and slow the growth of cancerous cells
Sulforaphane: a compound that has anticancer, antimicrobial and antidiabetic properties.
Nutrition Information per 1 cup of raw, chopped cauliflower : 27 calories, 5.3g carbohydrates (2.1g fiber, 2g sugar), 0.3g total fat, 0g cholesterol, 2g protein. Complete nutrition facts available here. Cauliflower is a good source of: Vitamin C, fiber, folate, vitamin K, choline and vitamin B6. Healthy Recipes: Roasted Cauliflower
Mashed Cauliflower 'potatoes'
Cheddar Cauliflower Soup
Cauliflower with Lemon and Olives
5-minute Healthy Sauteed Cauliflower Kitchen 101:
How to cut cauliflower Shopping, Storage and Cooking Did you know.... Purple cauliflower is actually a type of broccoli! It turns green once it's cooked. |
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Nutrition Quick Tip
| | Aim for 1500mg (or less) of sodium per day
In January 2011, the Institute of Medicine and the American Heart Association recommend this amount(slightly less than 3/4 tsp of table salt) for all adults. Why the change? Since approximately 2/3 of adults (individuals who are 50+ years old, African Americans, have high blood pressure, diabetes or chronic kidney disease) are considered "at risk" for heart disease, it made more sense to expand the scope recommendation.
The main salt culprits? Processed foods (fast food, desserts, chips, crackers, bread) and restaurant meals. One sure-fire way to curb your salt intake is to cook at home more often, where you have more control over the amount of salt in your food. |
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Discuss your Diet with a Registered Dietitian!
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Confused about calcium? Lost about leafy greens? Questions about quinoa? A Registered Dietitian (RD) can answer all these questions and more in a nutrition consultation. You will review your diet and exercise regimen and focus on behavior modification. It's all part of small steps towards a healthier you! As a service to the community, Diablo Clinical Research's nutrition consultations are specially priced at $50/hour. For more information, please contact our Registered Dietitian, Kelley Bradshaw MS, RD.
Phone: (925) 930-7267
kbradshaw@diabloclinical.com |
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| Advancing Health Newsletter | June 2012 | |
Picnics, kites, the beach, sunny skies...
summer has arrived!
Take advantage of the wonderful weather and get outdoors. Grab a friend and take a hike, head to the farmers' market for fresh and local produce, try a new recipe at a BBQ or take up a new hobby. We encourage you to stop by Diablo Clinical Research this month. You can learn about our new research opportunities, pick up recipes and nutrition handouts or take advantage of our low-cost DXA scan and dietary counseling.
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Book Review: Chew On This: Everything you don't want to know about fast food
Eric Schlosser & Charles Wilson
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Schlosser begins with the origins of fast food, which goes all the way back to the late 1800s. Years later, the burgeoning car culture of Southern California enabled fast food to gain momentum. As McDonald's and its offspring began proliferating the land, living rooms filled with a television became the norm, thus allowing fast food companies to reach a wider audience. Food marketing to children boomed; these companies used cartoon characters, toys and cross-branding with other kid-friendly enterprises (such as Disney or Nickelodeon) to encourage children to persuade parents to buy these foods. As a result, both children and adults have begun to suffer, as high blood pressure, high cholesterol, diabetes and even bariatric surgeries have increased across all ages and socioeconomic groups.
The book is an easy, quick read that will engross you...and possibly gross you out. And that's the point: to get the reader to realize what is in our food (other than actual food) and how it has impacted the health of our nation and the rest of the world. It's not saying that you can never have dessert or french fries again. Rather, it encourages the reader to put thought into where our food comes from and empowers consumers to help change the food industry.
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"You owe it to yourself and the ones you love to find out if your bones are healthy." Dr. Weinstein
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Are you
at risk for osteoporosis?
For the month of June, Diablo Clinical Research is offering FREE DXA bone density scans for women age 60+ and postmenopausal who also have 3 or more qualifying risk factors.
Qualifying Risk Factors* for a DXA screening include:
- History of fractures (any broken bone) after age 50
- Family history of fractures or osteoporosis (mother, father, sister, brother)
- Loss in height of 2-3 inches.
- History of falls
- Cigarette smoking
- Excessive alcohol intake
- Low calcium and vitamin D levels
For more information, please call
(925) 930-7267 and ask for Jimmy.
* must have 3 or more to qualify for the free DXA. |
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High Blood Pressure Isn't
Always Obvious...
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High blood pressure by itself typically has no symptoms. Local physicians are conducting a voluntary clinical research study to see if an investigational medicine would help lower blood pressure.
If you have high blood pressure, you may be eligible to participate in this research study.
If qualified, you will receive study-related care and study medication at no cost. To learn more, please contact
Diablo Clinical Research at (925) 930-7267
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Do you currently take Fosamax?
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If you are currently taking Fosamax and have been for less than 3 years, you may be eligible for
research opportunities!
Please call (925) 930-7267
for more information.
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