A MENU SPECIAL ENJOYED RECENTLY
AT
THE ROSE ROOM CAFE IN WEBSTER, MA
CURRY PUMPKIN BISQUE
WITH
ROASTED CHICKPEAS
ORGANIC
COTTAGE CHEESE, TOFU
CHIA, FLAX, HEMP, PUMPKIN SEEDS
________
NUTRITION HAS BECOME A LIFESTYLE FOCUS ALONG WITH MY HATHA YOGA MOBILITY & WALKING
___
FOCUS OF THIS POST
PRELUDE
British Parliament responds to food adulteration
PART 1
An overview of how our contemporary relationships between BIG FOOD, government oversight authority and the public were established is presented
PART 2
The question of why I eat certain foods and not others is addressed by reflecting on past food experiences
&
PART 3
A brief update follows noting a rewarding walking accomplishment, recent efforts to enhance my yoga mobility and ending with an acknowledgment of three individuals
_____
EVALUATING THE FOOD ENVIRONMENT
It is through a lens highlighting our past and current food environments that decisions about what we eat and why can be better appreciated.
PRELUDE
I briefly mention a historic response to a known food crisis in London to illustrate what is possible when government officials respond and enact legislation to hold food corporations accountable for the safety of the products sold.
For many years the people of London were being made sick and dying from the foods sold to them.
ADDRESSING
A
FOOD CRISIS
LONDON, 1820
CHEMIST
FREDERICK ACCUM
"Our pickles are made green by copper; our vinegar rendered sharp by sulphuric acid; our cream composed of rice powder or arrowroot in bad milk; our comfits (= sugary sweets) mixed of sugar, starch and clay, and colored with preparations of copper and lead; our catsup often formed of the dregs of distilled vinegar with a decoration of the outer green husks of walnuts, and seasoned with all-spice, "
in
A Treatise on Adulterations of Food, and Culinary Poisons
IN
1860
THE
BRITISH PARLIMENT
PASSED LEGISLATION
Preventing Adulteration In Food and Drink
The widely publicized Bradford, Yorkshire deaths of 21 people eating candy containing arsenic facilitated efforts to pass this law.
-----
PART 1
IN
STARK CONTRAST
THE UNITED STATES
EXPERIENCED
DECADES OF COMPROMISED FOODS
THE PUBLIC WAS SUBJECTED TO
DECEPTIVE FOOD PRACTICES
BY
CORPORATIONS
ILLNESS & DEATH BECAME COMMOM
___
What follows is a brief, selected overview of the early unaccountable and unsafe food environments and food chains in the United States.
The evolution of the often confrontational relationships between increasingly powerful food manufactures, state and federal government officials and the public are reflected in the many diverse and excellent articles and books on these issues and about food itself.
---
Newspapers reported accounts of illness and deaths from consumption of processed foods with both chemicals and additives.
Companies selling foods focused on making profits - challenged by the short time before the products they sold began to decay.
NOTE
Accounts from the early 1800's and into the 1900's documented food adulterations using chemical preservatives including formaldehyde in milk, coal tar dyes in candies and fillers - including chalk, plaster of Paris, alum, sawdust in flour and bread.
The public unknowingly purchased foods containing unidentified additives as the labels often were misleading, deceptive.
DOCUMENTING
RESISTANCE TO FOOD REGULATIONS
An account of the food crisis involving corporation leaders in the manufacturing, processing and packaging of meats, milk, flour & breads, candy, beverages and other products they sold and the efforts of individuals in states and within the federal government to protect the public has been documented
in
DEBORAH BLUM'S BOOK
THE POISON SQUAD
(2018)
Years of advocating for public food safety based on numerous publications by Wiley and his staff of chemists were repeatedly resisted by food manufactures and powerful political allies in states and congressional representatives in Washington.
NOTE
Approval that was required to publish research data were often denied for political considerations over their scientific merits.
Individuals supportive of Wiley's call for federal food and drug regulations included ALICE LAKEY, journalist JOHN MULLAHY and GEORGE THORNDIKE ANGELL among others.
The states also called for federal legislation that would require food executives to be accountable for the safety and purity of the products foods: to stop adding substances to foods that were often toxic
UPTON SINCLAIR'S BOOK THE JUNGLE
Sinclair was a socialist and concerned about existing labor conditions employees were subjected to.
He was able to publish his writing initially in serial format and eventually, after considerable resistance and long delays, successfully published his book.
The reaction to this book led President Roosevelt to send two advisors to Chicago to evaluate the Meat Packing abuses reported in the book.
Their report confirming the unsanitary conditions and practices Upton wrote about to support Federal legislation.
Wiley's advocacy and those by many others over two decades finally achieved had requisite political leverage to obtain Congressional votes, a Presidential signature.
PURE FOOD & DRUG ACT
THE
NEW LAW HAD SIGNIFICANT LIMITATIONS
IT LACKED SPECIFIC DEFINATIONS
&
WAS DIFFUCLT TO ENFORCE
A major weakness of the law was its failure to define what constituted adulteration of foods - defined as the addition or subtraction of any substance to or from food - altering the natural composition and quality of the food is affected.
CASES HAD TO BE BROUGHT TO COURT,
MANY CASES OF VIOLATIONS FAILED TO COVICT
___
Many of the processing of foods done without public disclosure was done to give the appearance the foods were fresh - attempting to hide the real challenge of food spoilage
A new era of extending foods for consumption was being developed when Wiley accepted his position at the Department of Agriculture.
Using blocks of ice to keep foods fresh was gradually replaced through the creative efforts of individuals with mechanical skills.
THE
REFRIGERATION AGE
BEGINS
NICOLA TWILLEYS
FROSBITE
(2024)
The Division of Chemistry became to Food and Drug Administration during FDR's administration in 1932
The FDA was formed to protect business interests and to protect the public
Legislation in 1938 placed cosmetics under federal legal protection alone with Food and Drugs.
1943
USDA GUIDELINES
SEVEN FOOD GROUPS
NATIONAL WARTIME NUTRITION GUIDE
Public safety concerns continued to be raised and additional federal legislation was advocated to protect the public food supply from the many large and increasing powerful companies manufacturing and processing these diverse products consumed daily.
1950's , 1960's
Government officials nutrition recommendations in 1956 identified four basic food groups: milk, meat, fruits/vegetables, grains
___
As 'BIG FOOD' grew they increased the scientific staffs along with marketing and advertisement departments as well establishing large legal departments and well funded lobbying efforts.
It became common practice to have large donations to political campaigns of individuals seeking House and Senate election.
A REVOLVING DOOR
A common practice was to have both 'BIG FOOD' executives and government officials to change positions.
As a consequence business interests often were a higher priority than those concerns of the public including safety and transparency
1958
GRADUALLY
RELINQUISHING CONGRESSIONAL
OVERSIGHT
A NOTABLE EXAMPLE OF FOOD POLITICS
WAS
THE GRAS EXEMPTION
(GENERALLY REGARED AS SAFE)
The Food Additives Amendment to the Federal Food, Drug and Cosmetics Act occurred in 1958 during the Eisenhower Administration.
Manufactures were required to provide safety data of food additives to the FDA before being made available to the public.
&
Cancer causing additives found in humans and animals were banned under the Delaney Clause.
BUT
THERE WAS A LOOPHOLE
EXEMPTIONS EXISTED FOR COMMON CHEMICALS
After 1997 and over time the companies introduced new chemicals independent of the FDA advanced review.
NOTE
The FDA oversees packaged foods, dairy and seafood
THE USDA oversees meat, poultry & egg products
----
ANOTHER EXAMPLE OF FOOD POLITICS
INVOLVED THE QUESTION
The AMERICAN HEART ASSOCIATION
RECOMMENDED
POLICIES
WITH
UNINTENDED
HEALTH
CONSEQUENCES
POLICY DECISIONS WERE MADE BASED ON
INCOMPLETE DATA, IGNORING ALTERNATIVE EVIDENCE
&
BIG FOOD LOBBYING
FOLLOWING
THE
PUBLIC DEBATE
IN
SCIENTIFIC, HEALTH COMMUNITIES
BETWEEN
BIG FOOD had lobbied for Key's position against saturated fats and responded to the adoption of the government policy by developing low fat, high sugar processed carbohydrate products to the detriment of public health.
DURING
1980's
[1]
PUBLICATION BY USDA, HHS
OF
FIRST OFFICIAL
DIETARY GUIDELINES FOR AMERICANS
"avoid to much fat, saturated fat, and cholesterol"
[2]
HIGH FRUCTOSE CORN SYRUP
(HFCS)
ADDED TO MANY PPROCESSED FOODS
Introduced during the 1960's, increasing usage in the 1970's & 1980's
HFCS received GRAS status by the FDA in 1983
Its use was later correlated with an increase in weight, obesity and diabetes
[3]
OTHER
SCIENTIFIC DEVELOPMENTS
GENETICALLY MODIFIED FOODS
The Flavr Savr tomato developed by Calgene, Inc. became the first GMO food product sold in1983
&
GLUTEN -FREE PRODUCTS
1992
THE FOOD PYRAMID
SIX CATEGORIES
 |
2001
PUBLICATION
OF
FAST FOOD NATION
BY
ERIC SCHLOSSER
BY
2008, 2009
MICHAEL POLLAN OFFERS ADVICE
EAT FOOD ..
IN SMALL AMOUNTS ..
MOSTLY PLANTS
IN
TWO BOOKS
IN DEFENSE OF FOOD
AND
FOOD RULES
NOTE
By encouraging consumers to eat food he means eating real, whole foods without significant processing.
POLLAN
ALSO
ADDRESSED
OUR
FOOD ENVIRONMENT CHALLENGES
"Bogus health claims and food science have made supermarkets particularly treacherous places to shop for real food, ..."
MICHAEL POLLAN
FROM
"IN DEFENSE OF FOOD
AN EATER'S MANIFESTO"
Pollan explains and writes critically about the practice of nutritionism exercised by BIG FOOD focusing on components of foods such as nutrients, vitamins, minerals instead of the whole food.
BIG FOOD uses branding to add heathy components to unhealthy heavily processed, ultra-processed foods.
2009, 2010
NOVA
FOOD CLASSIFICATION
BY
CARLOS MONTEIRO, COLLEAGUES
The Brazilian scientist proposed four different categories of foods based on the degree of their processing and purpose.
I use Marion Nestle words in her book WHAT TO EAT NOW describing the four categories.
[1]
UNPROCESSED OR MINIMALLY PROCESSED
[fruits, vegetables, grains, beans, meat fish, dairy eggs ("whole or "real" foods, fresh or frozen)]
[2]
PROCESSED CULINARY INGREDIENTS
[sugars, vegetable oils, butter, flour, starch, salt, added nutrients or preservatives]
[3]
PROCESSED
[canned, fermented, cured and cooked foods, usually with processed culinary ingredients added]
[4]
ULTRA-PROCESSED
[industrially manufactured products usually containing nonfood additives used cosmetically to impart color, flavor, or texture, along with processed culinary ingredients]
NOTE
Modification to this classification has occurred; not surprisingly, criticisms exist including the recognition that not all ultra-processed foods are unhealthy.
2011
MY PLATE
 |
2013, 2018
PUBLICATIONS
OF
MICHAEL MOSS
SALT, SUGAR, FAT
&
HOOKED
---
BIG FOOD
REACHES
THE
"BLISS POINT"
REVEALING
THE SCIENCE BEHIND UPF'S
MICHEAL MOSS provides details of how food scientists were able to manipulate salt, sugar and fat to stimulate the reward centers of the brain.
This was designated as reaching the bliss point, when foods become addictive.
____
He also explained the ever increasing development of new flavors, textures by extensive processing of chemicals.
Both books highlight a situation that in many ways parallels the lack of transparency food issues addressed by Dr. Wiley during his 29 year tenure at the Department Of Agriculture.
BIG FOOD continues to manufacture ultra-processed food products that compromise the public's health.
foods manipulated in this way were considered to be addictive
THINK
LAYS POTATO CHIP
BET YOU CAN'T EAT ONE
BY
MARK HYMAN MD
I posted comments about this book
2018
David L. KATZ
SEE MY YOGA WEBSITE POST
FEBRUARY 24, 2019
2020 - 2025
GOVERNMENT
DIETARY GUIDELINES
THE WORDS
ULTRA-PROCESSED FOODS
WERE NOT USED
2023
ULTRA-PROCESSED PEOPLE
BY
CHRIS VAN TULLEKEN
[2]
COMPLEX NUTRIENTS COMBINED
CREATE
HYPERPALATABLE FOODS
The author updates information on topics consumers deal with daily including the ever increasing availability of UPF's.
[3]
CRITICAL
OF
CONTINIOUS GLUCOSE MONITORS
The authors share the experience of Belluz a diabetic, using the device and found the technology lacking when used by the general public..
They are especially critical of claims by companies of providing clients with "precision nutrition" advice - in their opinion, not worth much.
____
Like MICHAEL POLLAN, MICHAEL MOSS, CHRIS VAN TULLEKEN, and BELLUZ & HALL, nutrition specialist MARION NESTLE emphasizes consumers become better informed about the foods they eat.
The benefits of eating real whole foods and the significant challenges to do so in our compromised 'BIG FOOD' environment is a central theme in the newly published book by Marion Nestle.
2025
WHAT TO EAT NOW
BY
MARION NESTLE
The author has addressed and updated the many supermarket challenges consumers face as expressed by Michael Pollan in his book IN DEFENSE OF FOOD.
___
THE BASICS
NESTLE covers Diet and Health, Decoding Food Labels, Health Claims and Endorsements, Calories, Diets and Dieting and Certification Seals and Eco-Labels.
SOME PERSPECTIVES
DIET AND HEALTH
"I am not a fan of special diets or dieting, I happen to like vegetable and plant foods and prefer the taste of minimally processed foods. I do have my favorite ultra-processed foods, but try to keep this to a minimum"
DECODIING LABELS
I cite the FDA's definition of 'NATURAL FLAVORS
"the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."
HEALTH CLAIMS
"I wish we could eliminate health claims on food products and replace them with warning labels."
&
"But health claims are inevitably misleading, not least because it is impossible to show that a single food product makes a difference to health except when it is a major source of calories or is the only source of a particular nutrient in a highly restricted diet."
HER ADVICE
eat real food, mostly plants and limited.
I PARTICULARLY ENJOYED her using corn as an example to demonstrate the distinction of unprocessed CORN ON THE COB to the creation of the DORRITOS - a popular ultra-processed product with a list over 30 ingredients.
I ADMIT
----------
The bulk of Nestle's 703 page book highlights a tour of the supermarket aisles - citing her table of contents:
ON THE PERIPHERY
the beverage aisle, the produce section, the meat section, the fish center , the dairy section , the egg section,
THE CENTER AISLES
Lightly PROCESSED, PROCESSED CULINARY INGREDIENTS, ULTRA-PROCESSED
She also provides commentary on Special Section Kids & Pets and a special section of evolving trends
NOTE
In future posts I will address Nestle's current perspectives included in her tour of the supermarket.
___
PART 2
EXPLAINING
WHY I EAT WHAT I EAT
I borrowed these six words from the authors of the recently published book Food Intelligence The Science of How Food Both Nourishes and Harms Us by journalist Julia Belluz and scientist Kevin Hall PhD.
The authors cite these six words as a major reason for writing their book.
MY EARLY
FOOD ENVIRONMENT
1950's - 1960's
I identify foods eaten at breakfast, lunch and dinner.
With the benefit of GOOGLE, I have surveyed the foods sold that were eaten at home - admittedly what I share below is incomplete but adequate to reach some conclusions.
BREAKFAST
Cereals & Milk (Cheerios, Corn Flakes), Eggs with Bacon, Sausage and Toast, Pancakes with Syrup & Butter, Margarine, Jelly, Instant Oatmeal, Orange Juice, Waffles & Syrup, English Muffins
LUNCH
Peanut Butte & Jelly, Celery, Radish, Cold Cuts (Ham, Bologna, Liverwurst, Salami), Onions, Cucumber, Pickles, Fruits (Apples, Oranges, Tangerines, Bananas, Peaches, Pears, Plums, Grapes, Watermelon
DINNER
Fried Chicken, Turkey, Ham, Corned Beef, Roast Beef, Pork Chops, Meatloaf, Hamburgers, Hot Dogs, Fish Sticks, Liver, Spam, TV Dinners, Chicken Pot Pie, Spaghetti, Noodles, Canned Vegetables (Corn, Beans, Spinach, Green & Yellow Beans, Beets), Lettuce, Shrimp, Scallops
UMBRELLA OF 'SNACKS'
Bubble Gum, Tootsie Rolls, Milk Duds, PEZ, Devil Dogs, Hostess Cup Cakes, Twinkies, Snickers, Milky Way, Almond Joy, Hershey Kiss, Chocolate Bars, Cheesecakes, Lollipops, Ice Cream (Cones, Sandwich & Bars), pudding, custard, Sprinkles, Soda, Milk Shakes, Frappe, Taffy, Reese's Peanut Butters Cup, Chunky Milk Chocolate
Baked Goods: Cookies, Donuts, Muffins Entenmann's Coffee Cake, Pound Cake, Goldfish
TAKEAWAYS
I WAS EATING A LOT OF MEALS AT HOME WITH ELEVATED LEVELS OF SALT, SIGAR & FAT
[1]
CONSUMING
TOO MANY HIGHLY PROCESSED FOODS
[2]
POOR FOOD HABITS WERE DEVELOPED
UNFORTUNATELY
MY NUTRITION GOT WORSE EATING OUTSIDE THE HOME
ESPECIALLY
WITH
THE
EMERGENCE & GROWTH
OF
THE
CHEAP, CONVENIENT FAST FOOD INDUSTRY
LIKE
McDonald's
It was during 1961 when the first McDonald's business was introduced near the JUNIOR and HIGH school buildings I attended.
INEXPENSIVE, FAST SERVICE
Menu items included Hamburgers, Cheeseburgers, French Fries, Soda, Thick Milkshakes, Pie Coffee & Milk along with options for extra Pickles, Ketchup, Mustard and Onions.
AND
DURING
THE
1970's - 1990'S
BIG FOOD
ACCELERATED THEIR
PRODUCTION & MARKETING
OF
HIGHLY PROCESSED & ACCESSIBLE FOODS
ALSO DURING THIS TIME
THE
AMERICAN HEART ASSOCIATION
&
LATER
GOVERNMENT GUIDELINES
RECOMMENDED
EATING CARBOHYDRATES
&
POLYUNSATURATED OILS
NOTE
POLYUNSATURATED FATS
(PUF'S)
(KNOWN AS SEED OILS, VEGETABLE OILS)
THEY WERE ADDED TO MANY PRODUCTS SOLD TO THE PUBLIC
HOWEVER
MANY OF THESE OILS WERE FOUND TO BE
UNHEALTHY BASED ON EXTENSIVE RESEARCH
TYPES OF PUF'S
OMEGA 3 & OMEGA 6 ARE ESSENTIAL, REQUIRED PUF'S NOT MADE BY THE BODY
OMEGA 9 IS NON-ESSENTIAL, MADE BY THE BODY
NOTE
MOST IMPORTANT
FOR OUR HEALTH
IS
THE OMEGA 6 & 3 RATIOS PRESENT IN THE FOODS WE EAT
Current Recommendations of PUF'S
The ideal ratio of omega 6 & 3 is 1:1 but still healthy even at 3:1 to 4:1.
SIGNIFICANTLY
Food analysis has demonstrated that highly processed and ultra-processed foods can contain omega 6 to 3 ratios of 10:1 - 20:1.
These elevated omega - 6 UPF's are known to increase cardio-vascular health risks.
SOME SCIENCE
Research has confirmed that a polyunsaturated fat like omega 6 linoleic acid with C=C (double carbon bonds) are unstable and can be oxidized forming free radicals which can contribute to blood vessel inflammation and lead to cardiovascular plaque formation.
ALSO
THE PUBLIC WAS ENCOURAGED TO USE
TRANS FATS
These were originally declared safe based on limited reports.
HOWEVER
Research data about their health impact demonstrated these trans fats were harmful and eventually were banned in 2018 but still are present in foods consumed by the public.
[BIG FOOD can add up to 0.5 grams of trans fat per serving yet food labels display 0 presence]
FOR ME
THE
1970's - 1990's
WERE
DECADES OF LESS THAN IDEAL
FOOD HABITS
I never established a practice of preparing regular evening meals where I resided while in New York, Pennsylvania, Maryland, Massachusetts and for the 3 years in Fredericton, New Brunswick, Canada.
____
A lot of highly processed foods including cookies, donuts and muffins as well as pizza, Chinese restaurant meals and various fast food items were consumed.
GRADUALLY GAINING WEIGHT
It was during my initial years employed in Boston at the Shriners Hospital For Children are and dealing with long daily commuting that I often purchased muffins on the way to Boston and burgers, fries and soda, at time pizza at South Station on the way home.
IT WAS OBVIOUS CHANGES NEEDED TO BE MADE
BY 50
I WAS ESTABLISHING
NEW EATING PRACTICES
IMPROVING DAILY FOOD CHOICES
More attention was directed to what was eaten in preparation for and after my major thoracic reconstructive surgery (pectus excavatum) given my age in June, 2001.
I lost twenty five pounds before the surgery and began to make better nutrition choices before the initial operation and afterwards.
My recovery went well - I returned to work in a month after the operation but still with physical restrictions that time would address.
MY BEST DECISION
Dr. John Wain at MASS GENERAL HOSPITAL restored my severely compromised breathing, years of asthma and allergies and provided an opportunity to make better heath decisions that included improving nutrition.
APPROACHING 60
INTRODUCTION
TO
RAY HOYT, HATHA YOGA
Establishing a major lifestyle focus on both hatha yoga mobility and nutrition began and accelerated after a chance meeting sixteen years ago with Ray - my incredibly talented and inspiring yoga instructor & Tui Na massage specialist.
___
It took years to gradually transform a geriatric body to gain strength, balance and flexibility along with controlled breathing and significantly, the ability to 'calm the mind' from racing thoughts.
NOTE
I kept detailed documentation on the growth of my yoga mobility since attending both group classes and one-on-one sessions.
Taking photos were a useful way to access my progress over time and done, in part, with the intention of writing a book sharing my yoga evolution along with nutrition experiences.
For years I have been using my various yoga website posts as topics that would be included in the organization and writing of a book.
ALSO
Daily nutrition choices complemented daily yoga activities.
I moved better weighing less and efforts were directed to return to my adolescent, high school weight.
&
During 2017
I successfully lowered my weight to 125 pounds
AND
75 in three months, my weight during the past several months has been relatively stable (115 - 117 pounds) - a source of immense satisfaction.
AT 65
MEDICARE ENROLLMENT
At this time Dr. Jarrod Faucher became my Primary Care Physician & Geriatric Specialist.
---
For ten years Dr. FAUCHER and I have discussed many health issues including risk factors based on lipid panel values.
(see comments below)
NOTE
I had no physician for many years following the loss of employment at the SHRINERS HOSPITAL in BOSTON via an anticipated layoff in late December, 2009.
MY yoga activities served as a vehicle to maintain relatively healthy.
THE
THE PAST SEVERAL YEARS
I HAVE EATEN
MORE NUTRIENT-RICH WHOLE FOODS
IN WEBSTER, MA
AT
THE ROSE ROOM CAFE
The owner
SHORT & LONG TERM
NUTRITION GOALS
[1]
LESSEN CARDIOVASCULAR RISKS
&
[2]
MAINTAIN A HEALTHY MICROBIOME
BACKGROUND
[1]
REDUCING CARDIAC RISK FACTORS
JULY, 2021 - AUGUST, 2025
MAKING MORE INFORMED FOOD CHOICES
My diagnosis of coronary atherosclerosis based on calcium score imaging of four heart arteries led me to more closely evaluate and select what I should be eating.
I ACTED QUICKLY
I immediately began taking Rosuvastatin (40mg) and Aspirin (81mg) daily
recommended
by
Dr. FAUCHER
NOTE
I
EXPERIENCED
SIGNIFICANT REDUCTION OF RISK FACTORS
AFTER
21 DAYS
Comparing lipid panel data of key risk factors before and after taking the prescribed medications were significant.
I was fortunate having no perceptible negative side effects.
CONSISTENT RESULTS
The medications, daily nutrition choices and physical activities over the past five years have all contributed to values of LDL-CHOLESTEROL, TRIGLYCERIDES and APOLIPOPROTEIN B well below recommended guideline levels while increasing my HDL values.
My Apolipoprotein B values, considered by many health officials as the most important and informative indicator of cardiovascular risk, were noted by DR. Faucher and my Cardiologist with approval.
NOTEWORTHY
The Apolipoprotein B data does reflect on the small dense LDL particles created resulting from oxidations that can initiate inflammation in the blood vessels leading to plaque formation.
---
IDENTIFYING FOODS NOT EATEN
WHAT I HAVE AVOIDED
No red meats, bacon, sausage, hotdogs, hamburgers, processed cold cuts, fried foods have been eaten for years.
I also avoid most processed foods with added seed oils (=vegetable oils) with polyunsaturated fatty acids containing an elevated ratio of omega-6 to omega-3.
ALSO
During the past six months at THE ROSE ROOM CAFE I have not eaten any baked goods (such as cookies, muffins, cakes/pie, scones and other pastry) demonstrating an impressive level of discipline and focus on the big picture.
&
No snacks (chips, candy bars, granola bars, dried fruits with sulfur dioxide treatment), ice cream with fudge have been eaten.
IN ADDITION
I also did not drink soda (regular, diet) or fruit juices, flavored water with added sugars, or any alcohol.
I limit consumption of extra sugar (mono, disaccharides), I do not use artificial sweeteners.
Coffee and teas containing caffeine also have been recently avoided to prevent GI issues - with the benefit of contributing to improved sleep.
TAKEAWAY
MY LIPID PANEL DATA
VALIDATE
MY APPROACHES TO NUTRITION
OF
EATING
REAL FOODS, LIGHLTY TO MINIMALLY PROCESSED
&
SELECTED HEALTHY ULTRA-PROCESSED FOODS
[2]
NURTURING
A
HEALTHY MICROBIOME
2015, 2016
PUBLICATIONS
BY
ALANA COLLEN, ED YONG
My first and main meal each day is enjoyed after an early morning walk and a yoga session - appreciating diverse menu selections that are complemented with SEASONAL SALADS and frequent SPECIALS throughout the year.
___
EXAMPLES
OF
RECENT
MORNING MEALS
OFFERED
&
ENJOYED
AT
THE ROSE ROOM CAFE
INCLUDE
EGG SAMMY, YOGURT, JAM & GRANOLA, YOLKS & SPUDS, TOFU SAMMY, BLUE MELT, CAPRESE ON FLATBREAD AMONG OTHERS
NOTE
SOME OF THESE MEALS INCLUDE MODEST ADDITIONS
OF
GOAT CHEESE, FETA,
CHEDDAR, MOZZARELLA
&
LESS FREQUENTLY, BLUE CHEESE
___
FIVE
OTHE
RECENT SECTIONS EATEN
INCLUDE
A SEASONAL SALAD
KALE, BROCCOLI, BABY CARROTS, HUMMUS
During the past six moths no 'snacks' were eaten at
at The ROSE ROOM CAFE.
I also no longer drink coffee or teas containing caffeine.
Each of my purchased meals are supplemented with items I bring from home - with the knowledge and permission of the owner.
I have focused on selecting a more diverse nutrient-rich foods containing different combinations of proteins, fats and carbohydrates with their natural fiber, vitamins, minerals and phytochemicals.
I
HAVE
INTENTIONALLY
LIMITED PURCHASE
OF
HIGH & ULTRA-PROCESSED FOODS
More organic food products have been selected in an attempt to potentially reduce exposure to diverse chemicals associated with pesticides, herbicides, fungicides
AMONG MY CURRENT
BANANAS
ORGANIC APPLES
KIWI
ORGANIC
BLACKBERRIES
BLUEBERRIES
CHERRIES
RASPBERRIES
APRICOTS
POMERGRANATES
&
ORGANIC DRIED APRICOTS
DAIRY
ORGANIC TOFU
SEAFOOD
SALMON, TUNA, SARDINES
_____
EATING AT CONDO
Eating daily at THE ROSE ROOM CAFE is my primary nutrition source.
These morning meals have been complemented with small meals during the early afternoon.
NOTE
I usually only eat within a six to eight window and only drink water as deemed necessary afterwards.
---
EXAMPLES
OF
EATING
MORE DIVERSE FOODS,
SMALL AMOUNTS
SALMON & ENDAME SPAGETTI
ON
EZEKIEL MUFFIN
Pursuing a lifestyle focus on nutrition has contributed to an ability to engage in two physical actives that have enhanced my physical and mental health status
_______
UPDATING
WALKING & YOGA
ACTIVITIES
[1]
WALKING
(5 AUGUST - 30 DECEMBER 2025)
I have been fortunate to be able to continue my early morning walks during the transition of seasons from Sumer to Fall to Winter.
During this period the temperature have lowered from the 70's to below 0 F with wind chill.
ON
DECEMBER 27, 2025
MOVING SLOWER WITH SNOWFALL
IN EARLY DECEMBER I ENJOYED
A
RECCENT
ACCOMPLISHMENT
1,700
CONSECUTIVE DAYS WALKING
NEW ACQUISITIONS
Worn out shoes and boots were purchased with quality replacements from SNEAKARAMA in Shrewsbury, MA.
NEW
WALKING SHOES
TOPO PHANTOM 4
NEW
WALKING BOOTS
KEEN
Targhee II MID BOOTS
WATERPROOF
[2]
YOGA
Daily morning and evening yoga sessions in my condo studio have continued since my last post in August.
At the end of my evening yoga session on December 31st, I will have completed eight consecutive years of both morning and evening yoga sessions at home.
MY
CONDO
YOGA STUDO
ADDRESSING SARCOPENIA
I started doing PUSH UPS before starting morning yoga sessions towards building upper body strength.
MY upper body soft tissue trauma experienced five days before my 70th birthday in March, 2021 accelerated muscle mass loss.
STRENGTH GAINED
Traditional Push Ups with hands on the mat were complemented by Push Ups using elevated bars.
