Another new experience for me, and one which I highly recommend you try, the mango nectarine is a crossbreed between, you guessed it, a mango and a nectarine!
Not that it actually tastes like that,
but such is the science behind its existence.
The one in the photos is the size of a large plum. The outside has a soft fuzz to it, closer to a peach than a nectarine, and a more delicate skin as well.
The inside is lusciously juicy and sweet. The flavor reminds me of a banana rather than a mango—though maybe there’s a hint of those little yellow mangoes too. Mmmm…
Remember Vanessa, aka Chocolate Girl, from Gnosis Chocolate?
I introduced you to her back in February when she kindly offered my readers a Valentine’s special. Things seem to be going well for her, as evidenced by her first booth at an expo last month!
Thought you might enjoy this interview she gave there at the
Following up on the last post, Joel Furhman, M.D., of Eat To Live fame, has responded to the study du jour via an email to his list. While in general, he wasn’t impressed by the weight loss of any group, he pointed out,
“…the women eating the Mediterranean diet lost an average of 14 pounds, almost three times the amount compared to this improved Atkins plan.”
For more impressive results he noted those of a recent study conducted at USC using his High Nutrient Density plan, what he’s dubbed a “nutritarian diet.” I like that.
He continues, stating
“the fat content of a diet is not the critical factor that determines its quality.”
According to Dr. Furhman, it’s the micronutrients, the phytochemicals (many still unknown or undiscovered) that are important, not the specific ratio of carbs to fats to protein.
This is, of course, also the guiding principle of Calorie Restriction with Optimum Nutrition (CRON) and Volumetrics.
His lecture at last year’s Healthy Lifestyle Expo expands upon the concept and declares ultra low-fat diets, like the 10% or less advocated by the doctors mentioned in my last post, to be unsafe.
OK, so we don’t agree on everything, but most—especially the indictment against “too much” and the emphasis on phytonutrient-rich whole foods. (I personally average 15% of calories from good fats.)
For more on the good doctor’s diet, his email reminded us of his new program, Eat For Health. And while we’re talking macronutrient ratios, be sure to check out The 80/10/10™ References, which I’ve reprinted as a clickable PDF with permission and endorsement from Dr. Douglas Graham.
Not atypically, the diet described as low-fat was hardly worthy of the appellation. It followed the guidelines of the American Heart Association, which amazingly still sets the bar at 30% of calories from fat. This despite studies, such as those of Dr. Esselstyn, showing it to be insufficient for reversing heart disease. He recommends less than 10% and Dr. McDougall 7%.
What I find exciting though is the paper itself, published in the New England Journal of Medicine, makes it clear the low-carbers were encouraged to get their protein from vegetarian sources and to limit saturated and trans fats. That’s not the Atkins diet at all!
Seems we’re looking at a vindication, not of that unhealthy plan, but rather of a low-calorie, plant-based lifestyle, with little actually said about a truly low-fat diet.
