Hippocrates was right. More than 2500 years ago, the father of modern medicine said, “Let food be your medicine, and let medicine be your food.” Today science supports the notion that food components provide protective and therapeutic benefits, thus giving rise to the term functional foods.

Last week, I attended a forum in Washington D.C. hosted by the Food & Drug Law Institute, and food law and regulation was the sole topic for two days.

The potential regulation of functional foods - currently a $25 billion market — was discussed, so I thought I’d devote this log to the functional diet, in an attempt to provide a basis for understanding, once rules and recommendations begin to grab headlines.

Functional foods, also called designer foods or neutraceuticals, are created to help maintain or improve health and lower disease risk. Functional ingredients are incredibly complex (Take it from a gal who’s a Registered Dietitian with a biochemistry background.), so I’ve decided to share just a very basic overview of key functional ingredients, their potential benefits and sources. Consider this Functional Foods 1.0.

PROBIOTICS: Otherwise known as healthy bacteria, these little guys play a significant role in overall wellness. They maintain a healthy digestive system, improve immunity and some studies have shown probiotics have the ability to combat harmful bacteria like E. coli and Salmonella. Probiotics are found in yogurt, buttermilk and fermented cheeses.

OMEGA 3 FATTY ACIDS: Just like Omega 6 fatty acids, Omega 3s can’t be produced by the body, so we need to get these essential nutrients from food. Omega 3s play a role in reducing the risk of heart disease, cancer and diabetes and they can be found in walnuts, Canola oil and fish including tuna, salmon, halibut and shrimp.

OMEGA 6 FATTY ACIDS: This essential fatty acid has been shown to lower cholesterol and sources include wheat germ (great sprinkled on cereal) corn, sunflower and sesame oils.

VITAMIN E & SELENIUM: Both of these functional components are powerful antioxidants. They protect the body from cell damage and environmental carcinogens. Eggs, whole wheat, nuts and sweet potatoes are sources of vitamin E and selenium can be found in shellfish, chicken, beef, lamb and carrots.

LYCOPENE: Lycopene is an antioxidant, and studies have shown including lycopene-rich foods in your diet may help reduce the risk of prostate and breast cancer, macular degeneration, cardiovascular disease and reduce the severity of allergy symptoms. Tomatoes, red bell peppers, pink grapefruit and apricots are all good sources.

ECGC: Epigallocatechin gallate (EGCG) is a catechin; a phytochemical compound that is found predominantly in green tea. Smaller amounts of catechins are also in black tea, grapes, wine and chocolate. EGCG has powerful antioxidant properties and also has been shown to have cholesterol-lowering abilities.

PHYTOSTEROLS: These functional components are found in plants and have cholesterol-lowering properties. In addition, they may protect against breast prostate and colon cancer. Sources include fortified margarine (i.e., Benecol), olive oil, almonds, kidney beans and soybeans.

Certainly, there is MUCH more to functional foods than the above; however, modifying your diet even slightly to include functional foods is a step toward disease prevention and improved, overall health.

I’d be interested to hear how many of you have adjusted your diet to include functional foods. Tips, just like questions, are always welcome!

While I have a favorite drink, I like to explore my options, and I stumbled upon a winner while dining at Green Zebra Tuesday night in Chicago.

Green Zebra Chicago
For those of you looking to impress guests at a dinner party, or if you’re just looking for something new, I highly recommend the Yerba Santa. Its crisp, clean flavors make it an ideal pre-dinner cocktail, yet I enjoyed it with fish. Give it a try, and let me know what you think.
  

YERBA SANTA
Ingredients:
Leaves from 2 - 3 sprigs of fresh thyme
1/2 ounce simple syrup
1 1/2 ounces gin (Tanqueray 10 or other premium gin)
2 ounces sauvignon blanc (i.e., 2005 SB Penalolen from Chile)

Directions:

• In a cocktail shaker, muddle thyme with simple syrup.
• Add ice, gin and wine.
• Shake and strain through a fine mesh strainer into a chilled martini glass
• In a cocktail shaker, muddle thyme with simple syrup.

A few weeks ago, I found myself at the national convention of the North American Veterinary Association Conference where I learned that domestic animals (aka dogs and cats) are suffering from obesity in record numbers, just like their human counterparts.

I thought this was fascinating, so I did some reading to determine if there’s a positive correlation between pet/owner body weights.

As I suspected, there isn’t a groundswell of data about the subject, but a study published in a recent issue of Obesity chronicled an experiment designed to demonstrate the effectiveness of a combined people/pet weight loss plan.

During the 12-month study, pet owners met with a registered dietitian (RD) AND a veterinarian (DVM). The RD provided helpful tips for better human nutrition and the DVM offered pet-specific advice related to diet and exercise.

The result - Both people and pets enjoyed the benefit of weight loss, by combining treatment efforts. This is because the etiology of weight gain is similar between people and their domestic animals.

So, if you’ve done everything to lose weight without success, try working out with your dog. Regular runs to the dog park or any consistent exercise with your pet might just provide the motivation you need to get in shape. Plus, your pet will reap similar benefits from exercise including a better quality of life and a decreased predisposition to disease.

This truly gives new meaning to man’s best friend.

The fanatical activist group, Physicians Committee for Responsible Medicine (PCRM) called upon the Federal Trade Commission (FTC) to follow the United Kingdom’s lead and ban cheese advertisements during children’s television programming. The PCRM points out that cheese is high in fat and cholesterol, and the FTC needs to safeguard children from companies pushing unhealthy foods. The PCRM has previously compared cheese with crack cocaine.

Now, I certainly recognize the alarming and climbing rates of childhood obesity, but I vehemently disagree with this drastic and questionable approach to solving the problem.

What I call nutrition profiling is outrageous. Just counting fat and calories in a food, then deeming it bad is a corruption of science. Let’s look more closely at cheese:

• Cheese is nutrient-rich, high in calcium, protein, zinc, riboflavin, vitamin A and B12
• Certain varieties like Cheddar (a clear enemy of the PCRM) and Swiss have been shown to decrease the risk of dental caries
• Cheese is a source of dietary calcium and may help reduce the risk of osteoporosis
• Aged cheese such as Asiago, Parmesan and Swiss tend to be low-lactose and can be an important nutrient source for those who are lactose intolerant

This initiative by the PCRM is concerning and makes me wonder where the lines will be drawn. Dried fruit and honey, both high in calories, are each popular ingredients in children’s food products, yet they’re nutritious and 100% natural…

As I see it, a big factor these groups fail miserably to address is quantity and moderation. It’s one thing to ban foods but another to educate the public, regardless of age, in a productive, realistic and applicable way.

That said, I’ll leave you with a question to ponder: What has happened to personal responsibility? Healthy living advice is EVERYWHERE. At some point, it’s the individual’s responsibility to take notice and, most important, take action.

As always, I’m eager to read your comments.

There’s nothing like the smell of freshly-baked chocolate chip cookies. You know - that heavy scent of melted chocolate blended with fresh butter, eggs and sugar. Pure bliss.

So it shouldn’t come as a surprise that smell has a greater impact on purchase than everything else combined. It’s true. Aroma is a more powerful marketing tool than the catchiest commercial or coolest logo.

The goal of associating a scent with a brand is a powerful one. Sony pumps a vanilla/mandarin scent into the air of its Sony Style stores to entice shoppers to linger longer. The Hard Rock Hotel in Orlando, FL releases a waffle-cone scent to attract customers to its ice cream parlor, where sales jumped after the chain began using fragrance marketing. And Clear Channel Outdoor has enabled hundreds of its billboards to pump out a cherry fragrance that accompanies a shampoo advertisement.

Now, if we could just make broccoli smell like creme brulee...

There’s a challenge for my food chemist friends.

In the minds of many, food and nutrition go hand-in-hand, so it’s not surprising people ask me about my adventures in the kitchen, my favorite foods or want to chat about other culinary-related topics.

Since launching this blog, those questions seem to have flooded-in from friends and colleagues too shy to post. So, to satisfy their curiosity, I’ve decided to answer the questions I receive most often.

I’d love to hear your stories, too, so don’t hesitate to share.

Q&A with Tina

What would be your last meal?
Pasta, of course. Preferably tagliatelle with rabbit, and a great, big Barolo.

Favorite Kitchen Gadget:
I love my zester. I use orange or lemon zest in everything from pastry filling to drink garnishes.

Favorite part a meal:
Cocktails. I’d like to be reincarnated as a mixologist.

Favorite childhood food:
Pork chops or anything that I could eat with my hands.

Top winter food favorites:
Cassoulet. Mac ‘n Cheese with four Italian cheeses and truffle essence. Spiked hot chocolate.

Favorite dessert:
Warm-from-the-oven sfogliatelle. (Does anyone know what that is?)

First thing you pick up at the grocery store:
Flowers. I know. A non-food.

Dream food vacation:
India or Morocco.

Favorite cuisine and why:
Italian. It has to do with pride in heritage.

What do you offer drop-in guests:
I’m a cheese fanatic. There are always at least six different types of cheeses in my refrigerator. So, if you came over unexpectedly, I’d serve assorted cheeses, pate, salami, wine, olives and great bread or crackers.

Best food tip:
Eat and enjoy everything, just keep your portions sensible.

Vegetables. Your five top favorites:
Artichokes, broccoli, string beans, fava beans and spinach.

Finishing course, cheese or chocolate:
Cheese rules. Always.

Best food/kitchen related gift you’ve received:
A cooking class at The Culinary Institute (Greystone Campus). AMAZING.

Favorite Drink:
Negroni. Up.

Chefs you admire:
My grandmother. A grande dame in the kitchen.

Clearly, I’m a new blogger. Yesterday, many of you received a partial post, due to a technical glitch; however, I’ve worked out the kinks, and a complete perspective is now online. The post is titled Unhappy Meals vs. America in Denial. Check it out!

Michael Pollan’s recent article in the NYT Magazine (Sunday, January 28, 2007) is indeed well-written and researched. He details a rational perspective about our Western diet but offers somewhat idealistic suggestions for adopting healthier eating habits, and there are several points I question:

First, Pollan states one should avoid food products that make health claims, because it’s an indication that it’s not really food. As a Registered Dietitian, I find this erroneous. Consider oatmeal. This IS a food product and DOES offer significant health benefits namely cholesterol reduction - when eaten on a regular basis. This is just one case where health claims are and should be linked with a food. If having a health claim will encourage better food choices, is it really a detriment?

Another Pollan “recommendation” I disagree with is avoiding products that have ingredients which are unpronounceable or unfamiliar.

In the United States, we have stringent labeling laws, and there are plenty of unpronounceable vitamins that food manufacturers list in their scientific nomenclature. Riboflavin, Pyridoxine, Pantothenic acid, and Cyanocobalamin are just a few examples. All of these are part of the B vitamin family, each providing a specific function in the body. To avoid products that provide these vitamins would likely do more harm than good. Reference Beriberi, Pellagra, and Ariboflavinosis.

Pollan also mentions a “Conspiracy of Confusion” in the food industry, though he doesn’t discuss what I’ve termed the “Decay of Will.” The food industry has provided us with unlimited, nutritious meal options, but it really comes down to an individual’s ability to MAKE smart choices, to say ‘no’ when necessary, and to exercise some self-discipline. We are a nation in denial. We can and do have control over what we put in our mouths. No one can dispute that.

And what about moving beyond “nutritionism” and looking at our culture? Our sedentary lifestyle is clearly a factor which has contributed to the obesity epidemic.

It’s also a very romantic notion to advocate eating like other nations. If we adopted an Italian diet without increasing our activity levels, the rates of obesity and chronic disease would continue to rise. Nutrition is not the sole solution to a healthier lifestyle.

Further, Pollan advises not visiting a grocery store. Is this practical for those in, let’s say, North Dakota in the dead of winter? Perhaps, Pollan should re-evaluate the percentage of Americans not having access to the conveniences of New York City.

Last, while I don’t necessarily disagree with his recommendation of eating more plants and less meat, I do think that there is a place for all foods. As a dietitian, I practice what I preach - everything in moderation. I am one of the fortunate who can and does buy food which offer nutritional benefits, and I do enjoy my share of cheeses, seafood, and yes, (gasp) meat. To keep myself in check with my indulgences, I make sure that I exercise daily following the old nutrition adage calories in, calories out.

What I think Pollan is attempting to express is that we need to get back to basics. Part of my job as a nutrition expert is to help consumers achieve optimal health through education and reliable counsel, not the vilification of foods.

 Reading the paper this morning, I realized that the foodscape has become the Wild, Wild West. What to expect this year? Well, saddle up. Here’s what lies ahead:

FOOD FOR MOOD, MIND & PERFORMANCE
Every day, there seems to be a study linking a food or food group to what ails you, and that flood of findings won’t ebb anytime soon (See New York Times, Jan. 30, 2007). So get ready to see more functional foods in the spotlight and even more controversy surrounding their potential regulation.

ETHICAL CONSUMERISM
As more and more food companies realize that their actions have both social and environmental impact, the rise of this consumer behavior will become pivotal when it comes to what people buy and why. Just look at green winemaking. Parducci (See Parducci web site) has made an art and science from growing grapes without pesticides and that sends a very clear message.

BEAUTY FROM WITHIN
Diet and health have taken paramount importance in Japan and Korea, both aging societies. So what does that mean for the Baby Boomer population in the U.S.? A look to the East is indicative of what’s coming. Watch for food and beverages that fuel, energize, purify and beautify.

RESTRICTIONS, LAWS AND REGULATION
There’s a lot going on under that big, white dome. Debate will continue over government’s role in obesity; Congress will ponder FTC authority to restrict advertising to children; country of origin labeling will be passionately debated; careful consideration will be given to creating a single food agency for regulation. That’s just for starters.

SHAKE, RATTLE AND ROLL
Zumba. I have no reason to mention this soon-to-be-exercise craze other than the fact I took a class and was hooked immediately. Any day now, Zumba will be the toast of Tinsel Town gyms. Check it out at Zumba’s web site.

Here’s some recent Zumba news coverage in the Chicago Tribune.

EXOTICA
With fruits flexing their nutrition muscle and showing off everything from anti-oxidant properties to fiber content, expect to see more from the Ugly Betty of fruits, namely Acai, Rambutan, Mangosteen and Goji. Getting your daily requirement of fruit has never seemed so juicy…

There’s my thinking. What am I missing? Let me hear from you, and we’ll track these trends (and, more import, decipher them) as the year goes by.