Life and How to Live It with Dr Rocco
Hey there. If you like the show I would love to get your feedback and give you a shoutout. Bye for now. Dr Rocco [https://www.buzzsprout.com/2595932/fan_mail/new] Episode: Understanding the Mediterranean Diet Host: Dr. Rocco | Guest: Susan Chiappini, PhD Episode Overview In this episode, I'm joined again by my wonderful wife, Susan, who you'll remember from episode three. Susan has a PhD in physiology, real-world experience in nutritional science, and co-directs the farm kitchen at a local farm where she teaches cooking classes. Today we're talking about something close to both of our hearts — the Mediterranean diet. I come from a Southern Italian background, and Susan grew up in a Syrian American household, learning to cook in her grandmother's kitchen. Between the two of us, we've got a couple of corners of the Mediterranean covered, and I think that made for a great conversation. The Mediterranean diet has been recommended by the World Health Organization, the American Heart Association, the American Diabetes Association, and the UK's National Health Service. UNESCO even named it a Cultural Heritage of Humanity back in 2010. So we dug into what it actually is, why it works, and how to bring more of it into your own kitchen — wherever you happen to live. Olive Oil: Where It All Starts Almost every dish in a Mediterranean kitchen starts with olive oil in the pan. Susan explained that olive oil replaces much of the animal fat found in a more modern diet, which means less saturated fat and fewer fats damaged by processing — and it's been shown to help lower LDL cholesterol. We also got into how olive oil is actually made. Olives are pressed in a mill, and the liquid that separates out is the oil. The first pressing, done without heating the olive pulp, gives you extra virgin olive oil — the good stuff. Later pressings involve heat to extract more oil from the leftover pulp, but heat damages the fats, which is why extra virgin is the gold standard (and the priciest). Susan's tips for buying good olive oil: • Price matters — pricier oils tend to be better oils • Look for dark glass bottles or tins, since light degrades the oil • Check the label for “first cold pressing” and “extra virgin” • A pressed-on date is a great sign (not to be confused with an expiration date) • A peppery bite in the back of your throat means good quality • Store it somewhere cool and dark once you're home Fresh, Seasonal, Local Produce The traditional Mediterranean diet leans heavily on fruits and vegetables that are in season and grown locally — picked for flavor, not for shipping. Cooking those vegetables in olive oil actually helps pull out fat-soluble nutrients like vitamin A, making them more digestible. People eating this way naturally end up with about twice the fiber of the average American diet, which feeds a diverse, healthy gut microbiome. Whole Grains, Beans, and the Truth About Pasta Beans are a fantastic source of protein and fiber, and Susan recommends buying dried beans rather than canned, soaking them overnight to neutralize the natural enzyme inhibitors, and cooking them slowly with broth and herbs. And yes, we talked about pasta. Italians eat it, sometimes daily, but in modest portions, cooked al dente (which lowers its glycemic index), and always alongside vegetables, olive oil, and other foods that slow the release of sugar into the bloodstream. It's one course in a larger meal — not the whole meal. Meat as a Supporting Player In the Mediterranean, meat tends to flavor a dish rather than dominate it — think lamb mixed into cracked wheat, or a little beef stuffed into eggplant alongside rice and tomato sauce. Coastal regions eat more seafood, including canned tuna and anchovies. Cured meats like prosciutto and salami have their place too, but in small quantities, used as flavoring rather than the main event — not the gigantic Italian sub you'll find in the US. Dessert, Dairy, and Wine Dessert is usually just fruit, maybe with a few nuts, rather than cake or cookies. Dairy tends to be cultured — yogurt and aged cheeses — which preserves the nutrition in milk while adding beneficial bacteria. Wine is consumed with meals, in moderation, as part of the overall ritual of sitting down together, eating slowly, and enjoying the company. How to Eat More Like This Yourself Susan's advice: start at the grocery store. Shop the produce section for what's in season, hit a farmer's market if you can, and don't skip the aisle with dried beans and grains. From there, build meals that lead with vegetables, legumes, and whole grains, and use meat as a flavoring rather than the centerpiece. Leftovers make great lunches, and a roasted Sunday chicken can stretch into tacos, salads, or soup later in the week. Dr. Rocco's Recs 📚 Susan recommends The New Book of Middle Eastern Food by Claudia Roden. My pick is The Essentials of Classic Italian Cooking by Marcella Hazan — the bible of Italian cooking, with step-by-step instructions clear enough for even a beginner to follow. One More Thing Did you know garlic is a 9,000-year-old plant? Garlic cloves were even found in King Tut's tomb. If you're worried about garlic breath, try sprinkling some parsley on your dish — it's the traditional remedy. Until next time — life is not a dress rehearsal. Subscribe to the Life and How to Live It Podcast and leave us a review. See the show notes for more information. Support the show [https://www.buzzsprout.com/2595932/support] Feel free to visit my website https://www.neaccoaching.com/podcast [https://www.neaccoaching.com/podcast]
19 episodios
Comentarios
0Sé la primera persona en comentar
¡Regístrate ahora y únete a la comunidad de Life and How to Live It with Dr Rocco!