Decoding digestive discomfort: the science behind FODMAPs
FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. Digestive discomfort – excessive flatulence, “bloating”, loose stool, or constipation – is a prevalent issue for many, and it often finds its roots in a group of fermentable carbohydrates collectively known as FODMAPs. Understanding the science behind FODMAPs could help in establishing a more comfortable and gratifying relationship with food. In the realm of our digestive system, envision a system akin to an intricate ecosystem, teeming with activity. Various nutrients act as its constituents, powering this intern...
Source: David Bradley Sciencebase - Songs, Snaps, Science - February 5, 2024 Category: Science Authors: David Bradley Tags: Food Health and Medicine Source Type: blogs

The Secret to 4x Faster Weight Loss Revealed: The Natural Supplement Found in Leeks, Wheat, Onions & More
The supplement is found naturally in many healthy foods. (Source: PsyBlog | Psychology Blog)
Source: PsyBlog | Psychology Blog - April 27, 2023 Category: Psychiatry & Psychology Authors: Jeremy Dean Tags: Weight Loss Source Type: blogs

Roast Cauliflower with Vadouvan Butter
In the “How did I not know about this before?” category, allow me to introduce you to vadouvan, a delicious Indo-French curry spice mix that will blow your taste buds and your mind. Thanks to bro Joe for turning me on to vadouvan, though the real credit goes to the French colonists in seventeenth century Pundicherry, India who created the spice mix as they blended French and Indian cuisines. Vadouvan is complex and piquant but milder than traditional curry, and a truly exotic treat for your taste buds. Joe learned about Vadouvan from his buddy Mourad, the modern Moroccan chef whose book Mourad-New Moroccan ...
Source: The Blog That Ate Manhattan - January 16, 2023 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Vegetables cauliflower French curry vadouvan Source Type: blogs

Moroccan Baked Beans àla Mourad
In my continued quest to cook as much as possible from my pantry, I honed in on two cans of Great Northern Beans, originally bought to stock our summer cottage larder, but never used. I suspect that they were several years old, and had made the trip up and back from NYC to Pennsylvania at least twice, if not more. (We empty the larder at the cottage when we shut things down for the season.) Canned beans have a shelf life of 2-5 years, so I knew I was on safe ground using them, and I was determined they were not going to be traveling anymore, unless it was to my kitchen table. Also calling to me was a jar of homemade toaste...
Source: The Blog That Ate Manhattan - December 7, 2022 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Uncategorized beans feta moroccan mourad onion tomato Source Type: blogs

TBTAM DIGEST – Nov 30, 2022
Cross-publishing here for those without a substack subscription (Which is free)… Happy almost December! Hope you had a great Thanksgiving and are enjoying the in-between holiday time. Here’s what’s been going on in my neck of the woods…. What I’ve been cooking on the blog Farro with Oyster Mushrooms and Onions – You call it Thanksgiving. I call it a chance for a sweet potato bake-off. Spanish Stuffed Peppers – An original recipe from The Blog that Ate Manhattan. With a little help from my friends (and family)… Where I Ate Valley Green Inn in the Wissahickon Valley.&n...
Source: The Blog That Ate Manhattan - December 1, 2022 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Uncategorized Source Type: blogs

Spanish Stuffed Peppers – The Evolution of a New Recipe
My love affair continues with Sofrito, the Spanish slow cooked tomato-olive oil-mirepoix that’s a staple in a healthy Mediterranean diet. I now make it regularly, storing it in small jars in my freezer and searching for ways to incorporate it into the foods we make. For example, these stuffed peppers, a recipe I am proud to say I came up with all by myself. Well, actually, that’s not entirely true. I had a little help from my friends (and family). Let me tell you how it went down… Last week, while at the market, a beautiful multicolored fresh pepper medley caught my eye. I knew I had a pound of lean g...
Source: The Blog That Ate Manhattan - November 28, 2022 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Meat & Poultry Rice Vegetables bell peppers corn fish sauce Flor de garum mexican recipe SOfrito Spanish Stuffed Peppers umami Source Type: blogs

Farro with Oyster Mushrooms & Onions
One of my goals in retirement is to shop more at the farm markets, in order to support local farmers and eat more seasonally. It’s something I could never find the time to do when I was working. (Though I have friends who managed to do so even with full time jobs, so really, what was my excuse?…) Although I adore the Union Square Green Market, it’s a bit of a schlep to visit on a regular basis. Thankfully, we have a wonderful farmer’s market every Sunday here on the Upper West Side, on Columbus Avenue just behind the Museum of Natural History. That’s where some lovely-looking oyster mushro...
Source: The Blog That Ate Manhattan - November 21, 2022 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Pasta Rice & Potatoes Vegetables Vegetarian Farro Food waste leftovers mushrooms Oyter Mushrooms Source Type: blogs

Enlightened Cream of Tomato Soup
Warning – The story behind this soup is a long one. A melodrama in three acts as it were. Act I It all started with a chicken that I purchased some weeks ago, in order to get a single chicken liver to use in a Bolognese ragu. After removing the liver from the little packet stuffed inside the chicken, I put the neck back in the cavity, put the chicken in the freezer and made the Bolognese. Act II Two weeks later, I took the chicken out of the freezer, put it in a pot with some veggies and water and cooked it, giving me a meat to make soft tacos for the a couple of dinners and lunches. And also a gorgeous...
Source: The Blog That Ate Manhattan - October 30, 2022 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Soups cream tomato soup Source Type: blogs

Spanish Sofrito and the Mediterranean Diet
Sofrito topped flatbreads In the largest study of its kind to date, the Mediterranean Diet has trumped a low fat diet in secondary prevention of cardiovascular disease. The study was conducted in Spain, where participants assigned to the Mediterranean diet received free olive oil. They were also instructed to use sofrito – “a homemade sauce with garlic, onion, aromatic herbs, and tomato slow cooked in olive oil” – in their cooking two or more times a week. Free Spanish olive oil and Sofrito as a required food group? I’d have moved to Spain to be in that study! But since that never happen...
Source: The Blog That Ate Manhattan - September 18, 2022 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Vegetables Vegetarian Mediterranean diet SOfrito Source Type: blogs

Coffee Marinated Braised Short Ribs – update
Sometimes a recipe is just so damned good it becomes a family standard. This is one of those recipes. We made it (and I posted it) for the first time over 10 years ago for Christmas Eve dinner, and about once a year since then. My mother-in-law Irene adopted the recipe to replace turkey at Thanksgiving, though I’m sure she’s tweaked it someway, as she always does. Last night I tweaked it by adding two large carrots, diced, at the same time as the onion and garlic. Should have done that years ago, it’s the perfect addition. Next time I’m changing from chicken to beef broth. I never understood why...
Source: The Blog That Ate Manhattan - February 20, 2022 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Meat & Poultry braised coffee marinade short ribs Source Type: blogs

Coffee Marinated Braised Short Ribs – update
Sometimes a recipe is just so damned good it becomes a family standard. This is one of those recipes. We made it for the first time over 10 years ago for Christmas Eve dinner, and about once a year since then. My mother-in-law Irene adopted the recipe to replace turkey at Thanksgiving, though I’m sure she’s tweaked it someway, as she always does. Last night I tweaked it by adding two large carrots, diced, at the same time as the onion and garlic. Should have done that years ago, it’s the perfect addition. Next time I’m changing from chicken to beef broth. I never understood why the recipe uses c...
Source: The Blog That Ate Manhattan - February 20, 2022 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Meat & Poultry braised coffee marinade short ribs Source Type: blogs

The Produce Cartels
Gabriella Beaumont-SmithIn July 2021, President Biden signed anexecutive order (EO) directing multiple federal agencies to take action to inject more competition into the marketplace. The EO expands regulations across multiple sectors, includingagriculture. Yet it mostlyignores how thegovernment ’s current actionsimpede competition across numerous agricultural industries, to American consumers ’ detriment.One such barrier is themarketing order—a domestic regulation that allows fruit, nut, and vegetable farmers to control how their product is sold in the United States. The current marketing order on South Texas onions...
Source: Cato-at-liberty - December 21, 2021 Category: American Health Authors: Gabriella Beaumont-Smith Source Type: blogs

poem
 StasisMy toenails have stoppedGrowing.  I haven ’t had to trim Them in months. I ’m afraidTo show my feet. An old manWalking in shoes on the beach.My hair has becomeThis ridiculous wig. I avoidEye contact when I seeThe barber out and about.Let him shop for Peppers and onions without The shame of betrayal.I ’m afraid this is howIt all starts. Send inA mortician now. Do me the way They left my GrandmaIzzy, all waxed and ghastly.Plasticky. It wasn't her anymore.Everything must stop,That ’s clear enough.But why so soon?Let my hair go grayLet me become a bit nicer Learn to play a harm...
Source: Buckeye Surgeon - November 24, 2021 Category: Surgery Authors: Jeffrey Parks MD FACS Source Type: blogs

poem
 Op Note VIIII immediately found a good plane of dissection. One realm simply fell away from the other. Clavipectoral fascia. White line of Toldt. Space of Retzius. All completely bloodless.  As if the various compartments had been individually wrapped in cellophane.  Scissors shearing along Christmas paper in skating linear strips.  One plane opened up into another. Like peeling layers of onions.  But I wasn ’t getting anywhere. Just gliding between the pre-partitioned.  Moving about in the borderland frontiers.  At some point you have to go against the grain. Sink your teeth into some...
Source: Buckeye Surgeon - October 28, 2021 Category: Surgery Authors: Jeffrey Parks MD FACS Source Type: blogs