38 nutrition experts tell us what they eat for breakfast

September is breakfast month in the US, but we think the most important meal of the day should be celebrated around the world. Study after study shows that breakfast boosts brainpower and helps to control cravings later in the day. Lots of highly successful make sure to fuel up before they face the world. But some breakfasts are more well-rounded than others. To see what a healthy breakfast looks like, we asked dozens of nutrition experts what they ate for breakfast and why. There are clear favorites, like oatmeal and Greek yogurt, but everyone puts their unique spin on these traditional morning foods. Hopefully these responses will inspire you. MARISA MOORE, MBA, RDN, LD BREAKFAST: Eggs with avocado and salsa in a soft corn tortilla, or oatmeal with nuts and fruit. WHY IT'S GOOD: The avocado not only adds creaminess, says Moore, but the fat increases the absorption of certain antioxidants, like lycopene, from the salsa. Salsa is also an original way to sneak in a serving of vegetables. Oatmeal contains a type of fiber known as beta-glucan, which has been shown to help maintain healthy cholesterol and glucose levels, says Moore. TOBY SMITHSON, RDN, LDN, CDE, AUTHOR OF "DIABETES MEAL PLANNING AND NUTRITION FOR DUMMIES" BREAKFAST: 1/2 cup cooked oatmeal; 5 ounces plain Greek yogurt with sugar substitute, cinnamon, and three to six chopped whole almonds; freshly brewed tea. WHY IT'S GOOD: Smithson uses Greek yogurt for an extra boost of protein and prefers to add no-calorie flavorings like cinnamon. Nuts help maintain Smithson's blood-glucose levels, which is important for managing her Type 1 diabetes. VANDANA SHETH, RD, CDE BREAKFAST: Nonfat Greek yogurt mixed with berries and a small handful of a whole-grain, high-fiber cereal; or steel-cut oatmeal cooked in soy milk with chia seeds, walnuts, cinnamon, and honey; or sautéed vegetables (onion, garlic, jalapeno, tomato, and spinach) topped with cubed tofu or shredded mozzarella cheese along with a slice of whole-grain toast. WHY IT'S GOOD: Sheth chooses a parfait when she's in a hurry and needs something quick to go. She enjoys sautéed vegetables on relaxing weekend mornings and hot oatmeal on winter days. KIM LARSON, RDN, CD, CSSD, OWNER OF TOTALHEALTHRD.COM BREAKFAST: Steel-cut oats made with skim milk and topped with sliced almonds, fresh blueberries, a sprinkle of cinnamon, and a splash of fat-free half-and-half; a small glass of orange juice or tomato juice; coffee. WHY IT'S GOOD: Larson says this hearty dish fuels her through a spin class and a core workout after.   JUDY CAPLAN, MS, RD, AUTHOR OF THE "GOBEFULL" SERIES  BREAKFAST: Sweet potato with butter, cinnamon, and cayenne pepper; hot chocolate with raw cacao, almond milk, sweetened with maple syrup. WHY IT'S GOOD: Caplan likes this wintertime grub because it's warm and filling but also loaded with vitamin A and other nutrients. RUTH FRECHMAN, MA, RDN, CPT, AUTHOR OF "THE FOOD IS MY FRIEND DIET" BREAKFAST: Oatmeal with unsalted peanuts and a heavy sprinkling of cinnamon for flavor. WHY IT'S GOOD: Frechman finds this meal economical because she buys her oats in bulk. The peanuts add a crunchy quality to the smooth texture of the oatmeal. She can easily add variety by tossing in oat bran or substituting prune juice for water. JOAN SALGE BLAKE, MS, RD, LDN, FAND, AUTHOR OF "NUTRITION & YOU" BREAKFAST: A blended smoothie of plain nonfat Greek yogurt, 1 teaspoon sugar, 1 teaspoon cocoa, and 1/2 cup frozen strawberries. WHY IT'S GOOD: The protein in the yogurt gives you staying power in the morning, says Blake. The cocoa provides delicious, heart-healthy flavanols, and the strawberries provide fiber and sweetness. You can top it with a whole-grain cereal for an added crunch. ILENE SMITH, MS, RD BREAKFAST: One whole-wheat English muffin with natural peanut butter and half a banana. WHY IT'S GOOD: "It's filling and keeps me satiated until lunch," says Smith, "and it's delicious!" MARJORIE NOLAN COHN, MS, RD, CDN, ACSM-HFS, AUTHOR OF "THE BELLY FAT FIX" BREAKFAST: 1/2 cup oats cooked with water; 6 ounces plain fat-free Greek yogurt mixed into the cooked oatmeal; 1 tablespoon sunflower seeds or 1/2 tablespoon almond butter; a Granny Smith apple sliced and dipped into the oatmeal with a generous amount of cinnamon mixed in. WHY IT'S GOOD: The most important thing about this breakfast, says Cohn, is that it's filling and supports her active lifestyle. "I've been eating it for more than 2 years now," she says, "and it's still not old!" ANNE DANAHY, MS, RD, LDN, CRAVINGSOMETHINGHEALTHY.COM BREAKFAST: Steel-cut and old-fashioned oats cooked with 1% milk, mixed with fruit, walnuts, and a scoop of plain Greek yogurt. WHY IT'S GOOD: This meal hits all the food groups. The walnuts provide healthy fat; the fruit is a great source of fiber; the milk and Greek yogurt provide protein; and the oats are a whole grain. "It holds me for at least four hours," says Danahy. SHARON SALOMON, MS, RD BREAKFAST: A smoothie made with almond milk, powdered peanut butter, Fox's UBet chocolate syrup, frozen bananas, and frozen strawberries, cherries, or mango. WHY IT'S GOOD: Salomon uses almond milk because she's casein-intolerant. The powdered peanut butter provides protein but is fat-free. "I love that it's so cold and frosty," says Solmon, "almost like soft-serve ice cream." COLLEEN GILL, MS, RD, CSO BREAKFAST: A cup of oatmeal with some walnuts broken up on top; a cup of tea. WHY IT'S GOOD: The extra protein and fat from the walnuts help to keep Gill full for longer than eating cereal alone. NANCY CLARK, MS, RD, CSSD, AUTHOR OF "NANCY CLARK'S SPORTS NUTRITION GUIDE" BREAKFAST: 1/2 cup uncooked oatmeal, 1/4 cup Grape-Nuts, 1/4 cup granola, 3 chopped dates, and a handful of slivered almonds with a splash milk. WHY IT'S GOOD: It's tasty and combines a mixture of healthy foods. MARIA A. BELLA, MS, RD, CDN, AUTHOR OF "THE COMPLETE IDIOT'S GUIDE TO THE ACID REFLUX DIET" BREAKFAST: Gnu foods Fiberlove bar; Fage o% Greek yogurt. WHY IT'S GOOD: The Gnu bar is packed with 12 grams of fiber and is only 130 calories. It comes in a variety of flavors, like peanut butter chocolate chip and banana walnut. The yogurt provides protein and calcium. GEORGIA KOSTAS, MPH, RDN, LD, AUTHOR OF "THE COOPER CLINIC SOLUTION TO THE DIET REVOLUTION: STEP UP TO THE PLATE!" BREAKFAST: Steel-cut oatmeal with dried cranberries and walnuts, or a blueberry-and-strawberry smoothie made with plain nonfat Greek yogurt and 2% cheese melted on whole-grain toast or a corn tortilla. WHY IT'S GOOD: Whether they are dried, fresh, or frozen, berries are important sources of fiber, vitamins A and C, and antioxidants, says Kostas. PEGGY KORODY, RD, CLT BREAKFAST: A homemade smoothie made with yogurt or nut butter, almond milk, frozen fruit, such as a banana, cranberries, blueberries, strawberries, or mango, and vegetables, such as kale, spinach, and cucumber. WHY IT'S GOOD: Korody likes to hit the gym in the morning and doesn't want to exercise on a full stomach. She fuels up by drinking half of her smoothie before her fitness routine and finishes the rest post-workout. JOSHH RAGER, RDN BREAKFAST: 1/2 cup oatmeal mixed with 2 egg whites, 3/4 milk, and a handful of frozen berries. Microwave it for 45 seconds, give it a stir, then microwave it for another 45 seconds. WHY IT'S GOOD: You can't even taste the egg whites, says Rager, but they add protein to a high-fiber dish. SARA COWLAN, MS, RD, CDN BREAKFAST: Two eggs on toast and fruit. WHY IT'S GOOD: Eggs are high in protein and they're versatile. To avoid getting bored, Cowlan prepares her eggs in different ways and pairs the dish with different kinds of fruit. JAN PATENAUDE, RD, CLT, DIRECTOR OF MEDICAL NUTRITION AT OXFORD BIOMEDICAL TECHNOLOGIES BREAKFAST: Scrambled eggs with lots of vegetables, such as onion, garlic, pepper, mushrooms, spinach, tomato, and jalapeno and herbs, like basil, parsley, oregano, and chives, sprinkled on top with cheese; a sautéed white or sweet potato on the side. WHY IT'S GOOD: An egg scramble is a great way to use up whatever vegetables you have on hand in a snap. NICOLE V. BROWN, MS, RDN, LD, HFS, NUTRITION DIRECTOR AT THE NATIONAL CENTER FOR WEIGHT AND WELLNESS BREAKFAST: 1 cup Trader Joe's Maple and Brown Sugar Shredded Wheat with 1 cup fat-free milk; Earl Grey tea with a splash of the fat-free milk. WHY IT'S GOOD: The cereal provides 5 grams of fiber and doesn't have any sodium, says Brown. It's also quick and inexpensive. SANDY NISSENBERG, MS, RD BREAKFAST: Plain Greek yogurt and oatmeal with nuts, fruit, or granola. WHY IT'S GOOD: It's easy to bring to work, says Nissenberg, and fills her up. SOPHIA KAMVERIS, MS, RD, LD BREAKFAST: Cage-free egg whites with avocado and low-fat shredded cheese and a dash of turmeric; a slice of artisan whole-grain bread; organic coffee. WHY IT'S GOOD: Turmeric adds a peppery flavor to eggs, and Kamveris says she uses the orange spice for its anti-inflammatory properties. Freshly brewed coffee gives her a jump-start for the day ahead. KAREN ANSEL, MS, RDN BREAKFAST: Rolled oats and low-fat milk, ground flaxseed, and strawberries. WHY IT'S GOOD: This is the ultimate power breakfast, says Ansel, thanks to its combination of fiber from the oats, flaxseed, and berries, plus protein and calcium from the milk. JOY DUBOST, RD, CSSD BREAKFAST: One-minute oatmeal made with skim milk, topped with blueberries, chopped bananas, and slivers of almonds; or high-fiber cereal with skim milk, topped with blueberries, in addition to a cup of low-fat Greek yogurt; coffee. WHY IT'S GOOD: Cereal is easy if you don't have time to make oatmeal. BARBARA ANN HUGHES, PHD, RD, LDN, FADA BREAKFAST: French toast made with whole-grain bread, cinnamon, nutmeg, ginger, eggs, and skim milk served with chopped fresh, frozen, or canned fruit; or an egg omelet with mushrooms, spinach, tomatoes, low-fat cheese, red, yellow, and green peppers, herbs, and skim milk. WHY IT'S GOOD: During the winter, Hughes likes to warm up with a hot breakfast, like eggs or French toast, rather than cold cereal and milk. PATSY CATSOS, MS, RDN, LD, AUTHOR OF "FLAVOR WITHOUT FODMAPS COOKBOOK" BREAKFAST: 1/3 cup of quick-cooking oatmeal, a pinch of brown sugar, a tablespoon each of raisins and slivered almonds; black coffee. WHY IT'S GOOD: Catsos enjoys this dish because it's easy to prepare, and filling. She pours boiling hot water over the oats, almonds, and raisins, then pops it in the microwave for 30 seconds. VICTORIA SHANTA RETELNY, RDN, AUTHOR OF "THE ESSENTIAL GUIDE TO HEALTHY HEALING FOODS" BREAKFAST: Chunky peanut butter or almond butter smeared on a whole-grain English muffin with sliced strawberries or bananas; skim latte sprinkled with cinnamon. WHY IT'S GOOD: The crunchy peanut butter and fruit make this breakfast the perfect combination of savory and sweet. KAREN GILES-SMITH, MS, RDN, OWNER OF AT EASE WITH EATING BREAKFAST: Oatmeal made with milk, mixed with a tablespoon of flax meal, and topped with dried cherries and chopped walnuts; coffee with a little whole milk and caramel mixed in. WHY IT'S GOOD: "I love it because it tastes so wonderful, is nutrient-rich, and tides me over until lunchtime." ELIZABETH M. WARD, MS, RD, AUTHOR OF "MYPLATE FOR MOMS" BREAKFAST: A fried egg, cheese, and avocado sandwich on a whole-wheat English muffin. WHY IT'S GOOD: This savory sandwich includes healthy fats, dairy, and protein. JESSICA CANDELL, RDN, CDE BREAKFAST: Sweet-potato hash with bell peppers, onions, egg substitute, and whole-wheat toast. WHY IT'S GOOD: Sweet potatoes aren't just a Thanksgiving food; this root vegetable is rich in fiber, vitamin E, and potassium. ROBERT ANDING, MS, RD, LD, CDE, CSSD, DIRECTOR OF SPORTS NUTRITION AT TEXAS CHILDREN'S HOSPITAL BREAKFAST: Trader Joes's frozen steel-cut oats with walnuts, raisins, and 2 tablespoons freshly ground peanut butter. WHY IT'S GOOD: If you have a sweet tooth, this healthy breakfast bowl "tastes like a peanut butter and oatmeal cookie," says Anding. KRISTA ULATOWSKI, MPH, RD BREAKFAST: Whole-grain breakfast cereal (containing less than 5 grams of sugar per serving) with unsweetened almond milk, berries, and apple chunks or banana slices. WHY IT'S GOOD: Cereal is a hassle-free breakfast that doesn't require any cooking time. STEPHANIE SONG, MS, RD, CDN BREAKFAST: Fruit with hot cereal, such as oat bran, with skim milk, or a small homemade bran muffin. WHY IT'S GOOD: Song makes her own muffins so that she can control the portion size and what goes in them. The premade food is great to grab and go. JOANNE LICHTEN 'DR. JO,' PHD, RD BREAKFAST: Freshly ground peanut butter on a toasted whole-wheat English muffin, a glass of soy milk, and a clementine or other fruit. WHY IT'S GOOD: Lichten lives in Florida but still loves to eat a warm breakfast. The peanut butter helps her to reach her goal of consuming 20 to 30 grams of protein daily, while adding a nice crunch. LIBBY MILLS, MS, RDN, LDN BREAKFAST: A smoothie of vegetables, fruit, and low-fat yogurt. Some examples include spinach, kiwi, and low-fat lime yogurt or ginger, beet, cabbage, apple, and low-fat berry yogurt. WHY IT'S GOOD: The combinations are endless, says Mills, who puts everything in a blender with a small amount of water. Plus, it's a refreshingly sweet way to get a couple servings of the recommended 2.5 cups of vegetables, 2 cups of fruit and, 3 cups of dairy we need every day, she says. MICHAELA BALLMANN, MS, RD, CLT, FOUNDER OF WHOLIFY BREAKFAST: A serving of fruit (usually seasonal from the farmers market, but sometimes blended with kale, Swiss chard, and unsweetened almond milk into a green smoothie) with raw, cubed Organic Super-Firm Tofu sprinkled with kala namak black salt. WHY IT'S GOOD: Tofu is a good alternative source of protein and fat for vegans who don't eat eggs. "The salt," says Ballmann, "makes the tofu taste like eggs, which is nice for vegans who are used to eating eggs and miss the flavor." LINDSAY LIVINGSTON, RD, FOUNDER OF THE LEAN GREEN BEAN BREAKFAST: 1/2 cup rolled oats, 1/2 cup milk, 1/4 cup fruit, microwaved for 2 minutes and topped with 1 tablespoon nut butter and a handful of pumpkin seeds. WHY IT'S GOOD: The nut butter and seed provide extra protein that keep Livingston full all morning long. JOEY GOCHNOUR, BS, BS, MED, RDN, LD, NASM-CPT BREAKFAST: 1 cup old fashioned oats, 1/4 cup soya granules, 1/3 cup dry milk, 1 serving of frozen mixed berries, cinnamon, curry, salt, cocoa powder, paprika, 1-1.5 handfuls of pumpkin kernels, 1 medium carrot WHY IT'S GOOD: This meal packs a generous amount of protein — 35 to 45 grams — which is important for vegetarians likes Gochnour.   GINGER COCHRAN, MS, RDN, HFS-ACSM BREAKFAST: A hard boiled egg and whole grain toast with raw almond butter and cinnamon. WHY IT'S GOOD: Hard boiled eggs are easy to prepare ahead of time. "The cinnamon on the toast also adds a nice little sweetness without using sugar," says Cochran.   Join the conversation about this story »

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How do you know what yoghurt is best for you? Source: Supplied

However, GREEK yoghurt tends to be higher in fat (around 8 to 10 per cent), with some containing extra cream, compared to 4 per cent for standard ...

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Dinner in 2050

What will our dinner plate look like in 2050? As Yogi Berra commented, there is nothing more difficult to predict than the future, except that dinner for most people is likely to be different than it is today. Several realities will play out: the number of mouths to be fed will increase from about 7 billion today to about 9.5 billion by 2050. Climate change is happening at a rate that seemed unimaginable just a few years ago and the political will to mitigate this has not been apparent; in the U.S., even modest proposals are being met with obstruction at every step by oil and coal interests and their Congressional puppets. Already, extremes in temperature and drought are affecting food production adversely, and this will almost certainly increase in ways that are difficult to predict. Even now only a tiny fraction of the world's population eats an adequate and healthy diet. In the U.S., fewer than 5% of Americans meet the national dietary goals: sugar, refined starch, and potatoes comprise about 40% of our national caloric intake, fruit and vegetable consumption remains low, and red and processed meat intake is high. Globally, the majority of the world's population lives on an unbalanced diet high in carbohydrates that is becoming increasingly refined and high in sugar, and almost a billion persons have inadequate caloric intake. The transition to an industrial, highly processed diet, now fueling a pandemic of obesity and diabetes, is being accelerated by multinational corporations such as Coca Cola and Pepsi, who regard this as their market of the future. Current U.S. trends in dietary patterns and health indicators suggest a troubling future. We recently analyzed U.S. national data from 2000 to 2010, examining 11 dietary variables that strongly predict risk of cardiovascular disease, diabetes, and death. On average, the overall quality of diet had modestly improved over this period, although it remained far from optimal. About half of the improvement was due to a large decrease in trans fat, but soda consumption also decreased modestly, and whole grains and fruits increased slightly. However, the overall improvement masked a disturbing feature in these trends: all of the increase was in those with higher incomes and education; among those with low income and education, there was no improvement at all, and the gap in dietary quality by socio-economic status doubled over the decade. Because the dietary-quality score strongly predicts health outcomes and death, it is no surprise that that these trends in diet quality have moved in parallel with widening income disparities and mortality trends in the U.S. Thus, the emerging picture is of two Americas, whether viewed through an economic, health, or dietary lens. These global and domestic trends suggest that our dinner plates in 2050 will look very different, depending on who we are: most common will be the global-industrial plate, comprised primarily of the cheapest and most profitable calories: refined starch and sugar. These may be paired with industrially synthesized fats that are now being manufactured from cheap carbohydrates. Fruits, vegetables, whole grains, and protein sources will be few. Is this soylent green? Maybe nutritionally so, but I am confident that this will not be so dreary because there will be huge profit in marketing these ingredients in many forms, colors, and flavors -- as is already being done with ultra-processed foods. A small, affluent fraction of the population may still be infatuated with the paleo plate, which emphasizes red meat and full-fat dairy products. This diet does minimize the adverse metabolic effects of refined carbohydrates, but is not optimal due to the high intakes of unhealthy fats and cholesterol. This diet will necessarily be limited to a small part of the global population, as it is extremely consumptive of land and water resources. Fortunately, another option is possible, the smart and sustainable plate. The model for this plate is the traditional Mediterranean diet, which emphasized olive oil, abundant fruits, vegetables, whole grains, nuts, seeds, legumes and fish; moderate amounts of dairy foods, and only occasional red meat. Notably, this diet sustainably supported a remarkable civilization on a semiarid land, and during the 1950s Greek men lived many years longer than American men. In the last 30 years, many lines of research have substantiated the health benefits of this diet and we now understand the important elements so that a similarly healthy diet can be created with the foods and flavors from other cultures and climates. We don't need to scour the world to find people eating this way now; they are in our studies right here in America, and we find they live longer and have a better quality of life than those consuming the traditional animal-based, industrial American diet. How do we bring as many people as possible to a table where the smart and sustainable dinner is served? Fundamentally, we need to consider both the nutritional and sustainability aspects of food policies if we are to have healthy and secure dinners in 2050. This includes the need for careful analysis and research to ensure that every step of the food production and distribution system has the smallest environmental footprint possible. This blog post is part of a series produced by The Huffington Post and the EAT Initiative, in conjunction with the latter's 2nd annual EAT Stockholm Food Forum (Stockholm, June 1-2, 2015). The EAT Stockholm Food Forum aims to convene thought leaders at the intersection of science, business and politics, to develop integrated strategies and synergic solutions toward a healthier and more sustainable global food system. For more information about EAT Stockholm Food Forum, read here. -- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. It may be used for personal consumption, but may not be distributed on a website.

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Greek and Mediterranean diets halve womb cancer risk

Women who eat a Mediterranean diet packed with fruit, vegetables and nuts could halve their risk of getting womb cancer, scientists claim.

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Greek and Mediterranean diets 'can protect against memory loss'

It has been hailed as the secret to a long life and has been shown to prevent heart disease and depression. Now, researchers have found the ...

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Greek diet can cut heart risk by half, research shows

A Mediterranean diet rich in fresh fruit, vegetables, whole grains, nuts, beans, fish and olive oil can cut the long-term risk of heart disease by half, ...

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Greek diet can cut heart risk by half, research shows

A Mediterranean diet rich in fresh fruit, vegetables, whole grains, nuts, beans, fish and olive oil can cut the long-term risk of heart disease by half, ...

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Photos Of School Lunches From Around The World Will Make American Kids Want To Study Abroad

More than one-third of kids in America are obese or overweight. In 2013, the National School Lunch Program, a federally assisted meal program operating in public and nonprofit private schools, served 5.1 billion lunches, Bloomberg reports. The quality of these lunches must somehow correlate to the health of America's youth, considering more than 32 million children are served NSLP every day. Parents could model better eating habits and stock their crispers with fresh fruit and vegetables, but a viable starter solution might begin at lunchtime. Sweetgreen, a healthy quick-serve restaurant that values local and organic ingredients, clarified disparity between American student lunches and those of other countries by photographing typical school lunches from around the world. The visuals are eye-opening. A representative for the company told The Huffington Post that to create these mock meals, Sweetgreen evaluated different government standards for school lunch programs and compared the data to real photos from students who had posted on several social media platforms. Because school lunches can vary by region, it's important to note that the images below aren't exact representations of a country's school lunch, but offer a resemblance. American politics acknowledge that our nation's children should not go hungry, but there's less of an emphasis on what exactly our children are being fed. With the great risks associated with being overweight and news that diet may be just as important to mental health as it is to physical health, the state of students' nutrition should be all it takes to improve the quality of the lunch tray -- think fewer chicken nuggets and more produce. But America's got some work to do. That's not to say the country is apathetic: U.S. government sectors are making strides to improve the current condition of the food we're serving to our youth. For example, by 2013, all 1,300 of New York City's public elementary schools were equipped with a fresh salad bar in their cafeterias (and they'll be getting snazzier in the near future). First Lady Michelle Obama is vocal and active about her passion for standardizing healthy meals and snacks for children. And in 2010, President Obama signed the Healthy Hunger-Free Kids Act, which requires child nutrition programs to improve and help schools provide healthier meals, including more fruits and vegetables. A typical lunch served in the U.S. Fried "popcorn" chicken, mashed potatoes, peas, fruit cup and a chocolate chip cookie. Comparatively, countries have got us beat when it comes to school lunches, nourishing their students with fresher, greener and more nutrient-rich foods that are very much brain foods. There's less fried stuff, less brown mush (see above). Take a look at the photos of school lunches served around the globe, originally posted on Sweetgreen's Tumblr. Which lunch do you want your child to be eating? Brazil Pork with mixed veggies, black beans and rice, salad, bread and baked plantains. Italy Local fish on a bed of arugula, pasta with tomato sauce, caprese salad, baguette and some grapes. Finland Pea soup, beet salad, carrot salad, bread and pannakkau (dessert pancake) with fresh berries. South Korea Fish soup, tofu over rice, kimchi and fresh veggies. France Steak, carrots, green beans, cheese and fresh fruit. Greece Baked chicken over orzo, stuffed grape leaves, tomato and cucumber salad, fresh oranges, and Greek yogurt with pomegranate seeds. Ukraine Mashed potatoes with sausage, borscht, cabbage and syrniki (a dessert pancake). Spain Sautéed shrimp over brown rice and vegetables, gazpacho, fresh peppers, bread and an orange. Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.

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Who Needs Viagra When You Can Eat Like A Greek?

Dr. Athanasios Angelis, Greek cardiologist at Hippokratio Hospital in Athens, Greece, presented his research regarding erectile dysfunction at the European Association of Cardiovascular Imaging in Vienna. According to Angelis, all a man needs to fight the erectile dysfunction problem is to change his diet. Greeks prefer the Mediterranean diet. Eating healthy food such as fish, olive oil, salads, fruit and even a glass of wine every now and then can transform a person’s life, making them healthier and helping them “perform” better. “The Mediterranean diet is well known to be a healthy diet, one that is associated with longevity, wellbeing, lower incidence of cancer and cardiovascular disease. And this is very important, because people can choose this type of diet to prevent or restore their vascular health,” said the Greek doctor. Erectile dysfunction is usually a sign of worse future health problems and the adoption of a healthy diet can help men moderate their problem. Furthermore, the doctor even went as far as to say that such a diet could be a healthy substitute for Viagra. “What those pills do is substitute substances that can’t be produced in the body due to poor vascular health. They help restore a proper vascular response. But if we can restore vascular function by adopting a healthy lifestyle, we can reverse at least the first stages of the disease without drugs,” he said. Cereal, fruit, vegetables, fish, nuts, olive oil, poultry and red meat –but only once per week- as well as two small glasses of wine per day are recommended for people who wish to improve their diet and resolve their bedroom problems.

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Forget Viagra, just eat like a Greek! Fish, salads and olive oil could change lives of men suffering ...

Eating fish, salads and olive oil, and enjoying the odd glass of wine, could transform the lives of men suffering from impotence, according to Greek ...

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Ancient Greek doctors invented the Mediterranean diet: Hippocratic physicians used rich flavours ...

The distinctive style of cooking used to create the rich flavours in Mediterranean food may have been first developed by ancient Greek doctors trying to ...

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Ancient Greek doctors invented the Mediterranean diet: Hippocratic physicians used rich flavours in food to treat patients

The distinctive style of cooking used to create the rich flavours in Mediterranean food may have been first developed by ancient Greek doctors trying to find ways of treating patients. A new study of texts written by ancient Hippocratic doctors and ...

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How to Eat More Greek Yogurt in Your Healthy Diet

Greek yogurt is perhaps one of the best foods to use for losing weight and eating healthy. Not only does it provide great nutrition and beneficial probiotics, but it’s also a very versatile ingredient. There are some great ways to begin eating more Greek ...

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5 Delicious Greek Superfoods To Immediately Improve Your Health

Superfoods are as popular as ever, and it’s easy to see why. These mostly plant-based foods high in antioxidants, vitamins, calcium and minerals have huge and wide-ranging health benefits. Açai and goji berries, maca and chia seeds are at the top of the superfood list and hail, for the most part, from plants, trees and roots in South America and the Amazon. But you might not know that Greece, too, is home to a number of delicious superfoods. Here are 5 Greek superfoods to consider adding to your diet. Almonds High in nutritional value, almonds contain high quantities of plant fiber, vitamins and heart-healthy fats. A serving of almonds is a rich source of vitamin E, magnesium, protein, potassium, calcium, phosphorus, iron and polyunsaturated fats. Pomegranate The pomegranate is considered to be the fruit of life and good luck -- and not without reason. Because of their high fiber content, pomegranates aid digestion, weight loss and heart health. Capers Capers are low in calories and a rich source of calcium, magnesium, fiber and vitamin C. Dittany In Greek mythology, the hero Aeneas was so seriously injured by an arrow that there was no way to get it out. His mother, the goddess Aphrodite, took this plant from Crete and applied it to his wound -– immediately, the arrow was removed and the wound healed. Studies have shown that dittany, which is often an ingredient in herbal tea, has an antimicrobial and antioxidant properties. Corinthian Raisin The Corinthian raisin -- also known as the currant -- has great nutritional value, especially for athletes, thanks to its iron, potassium, and vitamin and Β. This article originally appeared on The Huffington Post Greece and was translated from Greek.

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Ikaria: The Mindful Mediterranean Diet on the Greek Island Where People Forget to Die

I knew I was in Paradise the first time I set foot on Ikaria, the Greek island where my father was born that was catapulted a few years ago to unexpected fame as a Blue Zone, one of the world's pockets of longevity. It was 1972. After a 14-hour ride, the ferry let us off mid-sea in the middle of the night, where we were tossed, young and old, canes, carriages, and suitcases, into the fishing boats that sidled up to the stern, the norm back then since the ports were too shallow for ferries to dock. There were no tourists, roads that belied definition, and an almost otherworldly sense of being very, very far away and yet, somehow, right at the center. It took me, a New York kid then, decades to fully appreciate exactly what that meant. Ikaria's remoteness helped shape a culture of solidarity, self-reliance, and, to use a catchphrase of the day, mindfulness. Ikarians -- even many of us who live far from the island -- are tuned in to our own unique, honeyed pace, neither wound nor bound by the clock, sometimes much to the frustration of our non-Ikarian friends. Ikaria's isolation helped create a living testament to the Mediterranean Diet in its most holistic sense, one in which fresh, seasonal, home-cooked food and community are interwoven in ways that sustain physical and emotional health, human relationships, and the environment. Many Ikarians live long and well, with less cancer and heart disease than Americans, and virtually no dementia, or depression, drinking wine, enjoying sex, walking, gardening, and socializing into their sunset years. They are 10 times more likely to live to 90 or even 100 than Americans, a statistic that embraces men and women almost equally. Although the island is definitely more accessible than it was 40 years ago, it is still a paradigm of mindful Mediterranean living. The essence of Ikaria's good-for-life Mediterranean diet is evinced in its simple, pure foods, which are still popular. Most families have year-round gardens, traditionally planted in relatively shady places near streams because water management is an inherent part of life. Gardens provide a source of nourishment, pride, self-sufficiency, and, most important, dignity, irrespective of income, which tends to be on the low end of the scale anyway. Seasonality of food is a given, with lessons to be had that go far beyond Ikaria's borders. Eating foods in their season, when nature intended, brings anticipation, which in turn teaches us to savor and enjoy the moment, a notion obscured by the 24/7 availability of almost everything in American supermarkets and the erroneous -- and, ultimately, unsustainable -- belief that it's our right to have it all in endless choice. On Ikaria, many people still forage for wild foods, from nutritionally dense edible greens, weeds, and herbs to mushrooms that would sell for a prize in any American gourmet market. Looking for the likes of fiddlehead ferns, borage, purslane, nettles, thin wild asparagus, thistles, pennyroyal, salsify, and so much more provides both natural exercise and immense pleasure. (Tellingly, the U.S. Department of Agriculture has published many a manual on how to kill the very same plants, considered pests.) On Ikaria, indeed throughout Greece, we eat edible weeds, aka horta, in raw and cooked salads, savory pies, and other recipes that are both purely vegetarian (or even vegan) but also combined with meat and fish, naturally flexitarian before the word was ever invented. Herbs have a fascinating place in the local culture, as both food and folk medicine. Sage tea with honey was "our childhood antibiotic," as my friend Yiorgos Stenos, 84, told me. Ikarians still drink this when they feel a cold coming on, as they do oregano for stomachaches, chamomile for insomnia, and more. Most of these infusions are mild diuretics, helping relieve hypertension, perhaps one reason locals have relatively little heart disease. Ikarians consume antioxidant-rich goat's milk and cheeses, pure, raw pine, thyme, blossom, and heather honeys, enjoy fresh fish, goat as the main source of animal protein, and a bevy of legumes and vegetables at every time of the year, including the much-maligned potato and taro root, both foods of survival that still have a delicious place on the table. Most make their own wine and readily share it with others. But the good life here is about more than just food. What I sensed as a young girl that first pivotal summer on the island was that the perspective on life, in defiance of materialistic pursuits, was more about time, and living in a way that seems to stretch it. There is a telling joke about the time of day always being "late-thirty." Read that to mean that it's always the present. It takes a cultivated mindfulness to live this way, especially today, and Ikarians seem to have a kind of internal languidness in their DNA, a tempo that allows them to be both observers and participants in the moment. It's what enabled, for example, my 95-year-old aunt to literally be able to feel her body from the inside, as one does, say, in meditation exercises, to know if something was ailing, and to have the empiric knowledge to heal it, typically with herbs and specific foods. Many people on the island possess this ability. On a personal level, it's what disabled me, as well, from ever aspiring to live within the rigid confines of a corporate job. I had a first taste of Ikarian timelessness at a formative age, and it was sweet. Life on Ikaria, even in 2014, is still a paradigm for healthy living, sound of body and mind. The island has taught me to cherish relationships that span generations and continents, to enjoy and appreciate the gifts of nature, to eat real food in its season, and, perhaps, most important of all, to do so with an open heart and an open table, welcoming others to it. This is the Mediterranean Diet in its most profound and holistic. It's an approach to life and eating that requires you to actually make time for enjoying both. This post is part of a series produced by The Huffington Post and the Harvard School of Public Health, in conjunction with the "Mediterranean Diet and Workplace Health" conference (September 27-28 in Boston at HSPH). This event will feature lectures, panels, select chef-supervised meals and a Greek food and wine exhibition to increase awareness, appeal, and understanding of Mediterranean dietary habits as a vehicle for improved workplace and school health. For more information about Mediterranean Diet and Workplace Health, visit here.

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Here's What Normal People Can Eat To Follow The LeBron James Diet

The health world thinks the LeBron James diet is crazy. LeBron didn't eat sugar, carbs, or dairy for 67-straight days this summer. He subsisted on meat, fish, fruits, and vegetables, and lost a startling amount of weight in the process. It's a modified version of a paleo diet — the fad diet where you eat like humans did thousands of years ago. LeBron was able to pull off this diet because he has the resources to do it right, he's one of the most athletic people ever, and he has team of experts making sure he's getting all the nutrients he needs. But registered dietitians say the diet is too extreme, and argue that eliminating entire food groups to lose weight is both unnecessary and dangerous. "I would discourage any client, professional athlete or not, from following this low-carb diet," Torey Jones Armul, a registered dietitian, nutritionist, and spokesperson for the Academy of Nutrition and Dietetics, told Business Insider, "To lose weight, increase energy levels, and improve performance your best bet is loading up on fruits and vegetables, choosing whole grains and lean protein and making exercise a habit throughout the week."  "Cutting out entire food groups is extreme and puts people at risk for nutritional deficiencies, not to mention nearly impossible to sustain in the long-term," she said. Other dietitians we spoke to agreed: there's no reason to voluntarily stop eating entire food groups. While health professionals advise against doing what LeBron did, there are ways you can take elements of LeBron's low-carb approach and make a healthy diet out of it. Armul gave us some sample "LeBron diet" meals that also incorporate the type of healthy grains and dairy that dietitians say you should never cut out entirely. They sound pretty delicious. Breakfast: Option 1: Veggie omelet with a side of turkey bacon, fresh fruit and sweet potato hash browns. Option 2: 100% whole-grain or sprouted wheat toast topped with peanut butter or almond butter, banana, and side of Greek yogurt with blueberries or other sliced fruit. Option 3: Egg sandwich with 100% whole-grain muffin, avocado and salsa, and a smoothie made with fresh or frozen fruit and low-fat Greek yogurt. Lunch: Option 1: Spinach salad with veggies, grilled chicken and a light balsamic, vinaigrette or olive oil dressing. Pair with a side of fresh fruit, or add sliced berries, apples or mandarin oranges as a salad topper. Option 2: Turkey sandwich on 100% whole-grain or sprouted wheat bread. Add healthy toppings like spinach, avocado, tomato, cucumber, sprouts and yellow mustard. Pair with a side salad or fresh fruit salad. Dinner: Option 1: Grilled or baked salmon with crushed pistachio topping, steamed vegetables and quinoa, drizzled with freshly squeezed lime juice, olive oil or balsamic vinaigrette. Season with dried herbs like rosemary, chipotle pepper or paprika. Option 2: Chicken or shrimp soft tacos with whole-wheat tortilla, shredded spinach, black beans, avocados, diced tomatoes or chile peppers and salsa. Top with plain Greek yogurt for a lower-calorie sour cream substitute. SEE ALSO: The Fabulous Life Of LeBron James Join the conversation about this story »

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Look Out Mediterranean Countries, the Northerners Are Stealing Your Healthy Diet

Four years ago, when I told everyone that I was moving to Northern Europe to study the Mediterranean diet, people thought that I had a screw loose, especially because at that time I was living in Florence, a city close to the Mediterranean Sea... Only slightly disturbed by those raised eyebrows, I packed my stuff, jumped on a plane and moved to Gothenburg, Sweden. There I started working at the local university on a project aimed at assessing the health effects of a Mediterranean-like diet in the Scandinavian population. My decision to move to Northern Europe worked out pretty well, because I ended up working on different cohort studies and managed to publish a good number of scientific papers. These describe the association between following a Mediterranean-like diet in Scandinavia and increased longevity, reduced cardiovascular and cancer risk as well as reduced childhood overweight and obesity. The latter paper, in particular, describes the most interesting and unexpected results I have obtained in Sweden. After analyzing data from children aged 2-9 years and recruited within the framework of the EU-funded 8-country IDEFICS study, my colleagues and I surprisingly discovered that Swedish children were the ones characterized by the highest adherence levels to this pattern. At the same time, the children living in Cyprus (an island in the Eastern Mediterranean Sea) showed the lowest adherence rates. Although these results might sound rather tin-eared to many, they did not surprise my colleagues from Cyprus, who knew that the diet of children living in their country is unfortunately moving away from traditional habits. Swedish children turned out to be eating the highest frequency intakes of fruit, nuts, vegetables and cereal grains of the whole cohort, whereas Cypriot children had hamburgers almost every day! Also, we found that the lowest frequency of vegetable intake was consumed by Italian kids, a disappointing result that I also expected. Our analyses also revealed that high consumption of fruit, nuts, vegetables, fish and cereal grains (and low consumption of dairy and meat products) was inversely associated with the likelihood of being overweight or obese. Notably, having these habits at the time of recruitment inversely predicted high changes in body mass index and waist circumference over time. Children's dietary data were obtained by interviewing parents and the children were sampled in one city per country; therefore our results cannot necessarily be considered representative of the whole population. However, there is a lack of studies comparing the diet of children from different countries and our results will hopefully stimulate further research on this topic. The Mediterranean countries have the highest childhood overweight and obesity prevalence in Europe and the recent economic crisis can only exacerbate the situation, due to the known link between overweight and a lower socio-economic status. If confirmed by other studies, the fact that the diet of children living in these countries is less healthy compared to that of their North European peers should be taken as a wake-up call for public health experts and politicians from South European countries. They should feel urged to find effective solutions to improve a situation that risks culminating in a serious burden on the health care system. As a matter of fact, an overweight child today is at higher risk of becoming an obese adult tomorrow compared to a normal weight child. It is therefore expedient to act now before it is too late. This post is part of a series produced by The Huffington Post and the Harvard School of Public Health, in conjunction with the "Mediterranean Diet and Workplace Health" conference (September 27-28 in Boston at HSPH). This event will feature lectures, panels, select chef-supervised meals and a Greek food and wine exhibition to increase awareness, appeal, and understanding of Mediterranean dietary habits as a vehicle for improved workplace and school health. For more information about Mediterranean Diet and Workplace Health, visit here.

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Food Companies, Restaurants Add Protein To Beef Up Profits

By Yasmeen AbutalebNEW YORK (Reuters) - Though diet studies disagree about what's worse for you, carbohydrates or fat, most say nice things about eating protein, including its potential for better weight control.U.S. consumers have taken note, and so have food manufacturers and restaurant chains. More than a dozen companies have introduced new products or meals that are "enriched" or "fortified" with protein in the last few years, and the protein push is accelerating.In July, Taco Bell started selling high-protein meals, which contain Greek yogurt options and twice the meat as in its traditional burritos and bowls. In May, General Mills Inc introduced protein-enriched Cheerios, which provided a bright spot at its Wednesday earnings call. In February, Kraft started selling a "protein pack" with meat, cheese and nuts.Protein has so far scored a big win for the companies, which are looking for new ways to beef up their profits as sales of traditional prepared foods slip and consumers seek healthier and fresher food options. The trend also has been a boon for the mostly Canadian "pulse" industry, which provides the dried seeds of peas, chickpeas, beans and lentils used to fortify many of these products.Whether these protein-enhanced products are actually healthier is another question. Soy, lentil and pea powder - extracted from those legumes and used in everything from pasta to milk - are, in fact, good sources of protein similar to steak or eggs, nutritionists said. But many of the products they are delivered in, such as granola, cereal and breakfast bars, are often high in fat, salt or sugar.Besides, most Americans already get almost twice the daily protein they need. The average American consumes 79 grams a day of protein, but men only need 56 grams and women 46, according to the United States Department of Agriculture."Protein is not deficient in U.S. diets," said Marion Nestle, professor of nutrition and public health at New York University. "This is about marketing."Some studies have said that because eating foods high in protein makes people feel fuller sooner, they tend to eat less and may be able to control their weight better. On the other hand, eating too much protein can lead to kidney disease, cancer and osteoporosis, while adults who eat diets high in animal protein are four times more likely to die of cancer and diabetes than those with low-protein diets, according to a March 2014 study published in the journal Cell Metabolism.To be sure, people would need to consume at least twice their recommended daily amount to potentially suffer serious health consequences, according to the USDA. The recommended amount is 0.8 grams per two pounds of weight, or 80 grams a day for a 200-pound man."Consumers think of protein as a hard-working calorie," said General Mills Chairman and CEO Ken Powell in an interview with Reuters. That is fueling demand for everything from protein bars to Greek yogurt, he said. "It's clearly an opportunity."As the food industry scrambles to meet the demand, the effect has been felt along the supply chain, especially in Canada where most of the ground protein for U.S. food-makers is produced.Canada produced a record 6 million tons of pulse in 2013, up from 4.5 million tons in 2012 and 4.3 million tons in 2011, according to Pulse Canada, an industry association that represents Canadian growers and processors. Privately-held Best Cooking Pulses Inc in Portage la Prairie, Manitoba, has quadrupled its capacity in the last year, and opened a second plant to process the seeds."I see it being a fantastic opportunity," said Murad Al-Katib, president and CEO of Alliance Grain Traders in Regina, Saskatchewan, one of the world's largest lentil and pea processing companies. "Where we’re seeing a lot of that growth is new product lines from major food companies."  BANKING ON PROTEINFood makers are eager to find new sources of revenue. Consumption of carbohydrate-laden foods has fallen 5 percent in the United States while consumption of protein-rich foods has risen 7 percent, according to a recent report by Credit Suisse investment analyst Robert Moskow.Protein is becoming ubiquitous: It's piling up in extra meat servings at fast food restaurants and in everything from cereals to biscuits to cream cheese.Dairy companies are even adding protein to milk, which already has about 8 grams per serving. Shamrock Farms, a Phoenix-based milk producer, began selling its "Rockin' Refuel" muscle building milk in 2009 with added protein. The company is now expanding the line with additional sizes and flavors because of double digit sales growth.Food makers also are repackaging existing products to appeal to protein seekers. For example, Kraft recently began selling its "P3 Portable Protein Pack," which features its Planters peanuts, Oscar Mayer luncheon meats and Kraft cheese in one package.The company said the P3 is "one of our big bets" for 2014. It has "helped our business attract new consumers," said Kraft spokesman Basil Maglaris, who wouldn't provide sales numbers.General Mills, which Wednesday reported lower-than-expected quarterly profit, is counting on its protein-fortified snacks and expanded Yoplait Greek yogurt line to boost profits.It plans to expand distribution of its recently introduced Cheerios Protein, fortified with soy and pea protein, which at 26 cents an ounce costs significantly more than the 19-cents an ounce traditional oat Cheerios.Its Nature Valley protein bars, introduced in 2012, made over $100 million in sales in their first year. Its Yoplait Greek yogurt line, which contains twice the protein as generic yogurt, debuted in 2012 and in its first year netted $150 million in sales.Morningstar equity analyst Erin Lash said these are impressive figures considering that 81 percent of new consumer packaged goods failed to hit $7.5 million in first-year sales in 2011.General Mills is counting on consumers like Maryland college student Madeleine Entwistle."I'm cautious about the food I eat," said the 20-year-old, who said she eats a couple of its Nature Valley protein bars a day. "I would expect that it costs more because it has more nutrients. But I associate the foods as being better for me."(Additional Reporting By Anjali Athavaley; Editing by Jilian Mincer, Eric Effron and John Pickering)Join the conversation about this story »

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Whole Foods' Greek yogurt has 6 times more sugar than label claims, says class-action lawsuit

In July, Consumer Reports released results they obtained while testing plain Greek yogurts for their taste and nutrition. Nutrition experts noticed that ...

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Here's What LeBron James Is Eating To Lose Weight This Summer

LeBron James is losing a bunch of weight this summer. He lost a reported 10 pounds in the first few weeks of the summer, and shocked the NBA world when he posted of photo on Instagram looking downright skinny. A key part of LeBron's weight-loss plan is cutting carbohydrates. Miami Heat teammate Ray Allen came into camp in the best shape of anyone on the team last fall, Windhorst reports, and that influenced LeBron this summer. Some are referring to it as a "paleo" diet, although it's unclear if LeBron is calling it that. Ken Berger of CBS Sports did a long article on the rising popularity of paleo diets among NBA players in December. Here's his definition of "paleo:" "The Paleolithic diet -- Paleo, for short -- involves eating like our caveman ancestors did: lean meats, wild-caught fish, vegetables, nuts and seeds, some fruit, little starch and no sugar or processed foods. Its proponents call it the 'anti-inflammatory diet' on the theory that avoiding processed carbs and sugars decreases inflammation in the body -- the kind that causes joint pain and the kind that a growing number of medical authorities believe contributes to heart disease, obesity and diabetes." So what's LeBron eating? His Instagram holds some clues. For one lunch he had "arugula salad with chicken, strawberries, mango, cashews and olive oil/lemon vinaigrette dressing" with a bowl of squash and zucchini. This meal is full of "powerhouse" foods. Arugula is the 18th most nutritious food in the world, strawberry is 30th, and winter squash is 32nd. Another particularly delicious-looking dinner was lobster salad with asparagus and mango chutney: As with any diet, the key here is sticking to it. While he was in Greece, a restaurant made LeBron a personalized cake, and he didn't eat it. "To dang on bad I can't eat it! Grrrrrrrrrr!! Smh." he said on Instagram.  As you can see above, all of LeBron's meals feature lean meats and vegetables. LeBron's wife, Savannah Brinson, is also into eating healthy. She opened a shop called The Juice Spot in Miami last year that calls itself, "Miami's first Wifi bar fully equipped with organic cold pressed juices, superfood smoothies, Acai and Oatmeal bowls." Last December LeBron was eating Acai bowls and beet juice from the juice bar, so he has a history with these sorts of food: Kobe Bryant was the first NBA superstar to recognize the importance of dieting and losing weight once you enter the back half of your career. Now Carmelo Anthony, Dwyane Wade, LeBron and others are following suit. The result is a leaner, more energetic LeBron James, which is terrifying for the rest of the league. Join the conversation about this story »

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