From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH The brain primarily uses glucose as its fuel source, but has the ability to switch to ketones from the breakdown of fats when glucose is unavailable. Being able to switch between using glucose and ketones for fuel is sometimes called “metabolic flexibility” and can help keep the brain and body… Read More
From the Kitchen of Dr. Bonnie Brock, NMD, MPH, RD The brain is primarily made of fat, which dehydrates and shrinks with age. Olives are loaded with healthy fat and can positively impact brain function. This is primarily due to their rich antioxidant content and the positive effects on maintaining the integrity of the blood-brain barrier. This healthy-fat loaded and… Read More
From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH Seaweed is an excellent source of iodine and iodine is critical for good health (see our iodine blog post this month). Iodine plays an important role in hormone creation, immune function and growth and development in children. Seaweed can be enjoyed as a salad, as a crunchy snack or thrown… Read More
From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH This salad is one of my favorites to make in the winter, when I see ripe grapefruits start to come into the grocery stores. Grapefruit contains flavonoids, which may have anti-inflammatory and antioxidant effects that support heart health. In addition, the orange color of vegetables, including carrots, sweet potatoes, pumpkin… Read More
From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH While I don’t like to use the word “detox” when it comes to food, January is a time to make recipes packed with protein and nutrients to reset yourself after a few months of indulgences. This Italian Wedding soup is so easy and great to have on hand for quick… Read More
From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH Ingredients Crust: · 2 Tbsp ground flaxseed · 4 Tbsp water · 1/2 cup ground walnuts · 1 ½ cup gluten-free or wholegrain flour · ¾ tsp sea salt · ½ tsp… Read More
