What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease.
- Alexander Pope
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Nutrition and Bio Individuality 
I'm often asked what I consider to be the "best" dietary regimen. There are so many theories, all with compelling studies to back them up - how does one choose? The reality is that there is no one-size-fits-all protocol - each person is unique, with highly individualized nutritional requirements. Personal differences in anatomy, metabolism, body composition, and cell structure all influence overall health and the foods that make you feel your best. What works for your body, age, and lifestyle may make another person gain weight and feel lethargic.
This "bio individuality" is shaped by a number of factors. One of these is ancestry. For example, if many generations of your ancestors from Scandinavia were accustomed to eating dairy on a daily basis, it's natural that your body will be able to assimilate dairy foods. By contrast, most traditional African communities did not regularly consume milk products, so it makes sense that many of people of African descent today are lactose intolerant.
Another consideration is metabolism, or the rate at which you convert food into energy. You may recall that as a teenager you could eat a big meal at a fast-food restaurant - a burger, fries, milkshake, and ice cream - without any indigestion or having to unbutton your waistband. That's because young people have fast metabolic rates and burn calories more quickly than adults. Different types of metabolic activity require varying proportions of carbohydrates, proteins, and fats.
Getting to know your own body is an essential step in staying healthy and will help you choose foods that support it.
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I've written about farmers' markets in the past and hope that you're all enjoying the benefits of one - or more - wherever you happen to be this summer. As a proud sponsor and board member of the Westport Farmers' Market, I'm delighted to announce the launch of our new website.
This is a great resource - the Calendar lists upcoming events, such as chef demonstrations and music at the market. Check it out here, even if you're not local - the Blog features delicious recipes too!
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Food Focus: Pineapple Ground Cherries
It's always fun to be introduced to healthy new foods, especially when they're as delicious as pineapple ground cherries (physalis peruviana), my favorite find this summer. Also known as Cape gooseberries (inspired by their use in South Africa near the Cape of Good Hope), they are closely related to the tomatillo and Chinese lantern. Grown all over the world in tropical, subtropical, and temperate climates, ground cherries are small, approximately 1-2 cm in diameter, yellow, and enclosed in a papery husk. The taste is sweet but slightly tart, similar to pineapple and strawberries with an earthy undertone.
Pineapple ground cherries carry abundant health benefits. Antioxidant properties prevent cell damage; Vitamin C is essential to the immune system, reduces the risk of stroke and Parkinson's disease, and can inhibit the growth of certain cancers. A high concentration of beta-carotene, the precursor to vitamin A, protects against macular degeneration and night blindness, and helps with normal cell development and the reproductive system.
Rich in B vitamins, pineapple ground cherries contain thiamin (B1), to protect the nervous system and aid in metabolism; riboflavin (B2), for iron metabolism and prevention of headaches; niacin (B3), beneficial for memory, joint flexibility, and cardiac health; and B-12 (cobalamin), for mental health and cell renewal. A significant amount of pectin, a soluble fiber, lowers total and LDL cholesterol and increases the feeling of satiety to keep you from overeating. The ripe fruits also have plenty of calcium, iron, phosphorus, and potassium.
Pineapple ground cherries will keep for a month or more in their husks with good ventilation. They also freeze very well. These highly versatile berries work in both sweet and savory dishes. Add them to salads, or make a delicious pie or tart. They can even be dried and eaten like raisins. Try the salsa below and serve with crudites, corn chips, or on top of a main course, such as grilled fish or tofu.
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Recipe of the Month: Pineapple Ground Cherry Salsa  Prep time: 15 minutes
Yield: 1 cup
1 small onion, peeled and sliced in 1/4" thick rings
extra virgin olive oil
sea salt
freshly ground black pepper
1 clove garlic, peeled
1/2 small serrano pepper, seeds removed
1 cup husked pineapple ground cherries
2 tablespoons fresh cilantro
1-2 tablespoons fresh lime juice
1. Coat onion rings with olive oil and sprinkle with salt and pepper to taste. Grill on medium heat for approximately 10 minutes, until outsides are browned and insides are soft. Cool. (As an alternative to grilling, onions may be sauteed in a medium skillet.)
2. Process garlic and serrano pepper in a food processor until finely minced.
3. Add cherries, onion slices, cilantro, and lime juice to the food processor and pulse until ingredients are well mixed to the desired level of chunkiness.
4. Adjust seasoning to taste and serve.
Note: Chopped fresh tomatillos may be substituted for the pineapple ground cherries. Salsa will keep for 3 days in the refrigerator.
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Happiness and healthy living are contagious! Please forward this newsletter to family members, friends, or colleagues who may be inspired by it.
All the best,
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