Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, January 15, 1992 TAG: 9201140191
SECTION: EXTRA PAGE: E-1 EDITION: METRO
SOURCE: ALAN SVERDLIK and ANNE BYRN COX
DATELINE: LENGTH: Medium
FOOD AS MEDICINE IS GAINING RESPECT
Americans are increasingly incorporating medicinal foods (referred to as foodaceuticals, nutraceuticals or pharmafoodicals) into their diets as consumers become ever more health-conscious, says Jean Carper, author of "The Food Pharmacy" (Bantam, $9.95)."There is a growing respect for the notion of food as medicine," says Karen Caplan, president of Frieda's Finest, a California produce marketer who calls 1992 "the year of health."
One of the most well-known therapeutic compounds in food is beta carotene, an anti-cancer agent found in carrots and yellow vegetables.
There are myriad others:
Onions. Particularly red and yellow ones. They contain quercetin, believed to block formation of tumors, especially in the stomach. Raw onions also raise levels of beneficial cholesterol.
Wheat bran. High in fiber. Inhibits breast and colon cancer. For maximum protection, eat a half-ounce of bran cereal a day, doctors say.
Kale, turnip and other leafy greens. Contain carotenoids, which fight lung and pancreatic cancer.
Ginger. An antidote to nausea, seasickness, migraine headaches and blood clots.
Celery. Believed to protect against high blood pressure.
Grapes. Destroy viruses.
Oranges. Contain anti-cancer compounds.
Radishes. Believed to fight cancer.
Hot peppers. Help clear up bronchitis and emphysema.
Potatoes. Source of potassium, which can prevent strokes.
Peanuts. Contain the mineral boron, which increases alertness.
Red wine. Protects against clotting, fungal diseases and atherosclerosis.
Chocolate. Despite its reputation as an energizer, it actually has a calming effect on people.
Sardines and tuna. Their fatty oils are believed to increase energy and concentration. They're also high in omega-3 fatty acids, which may lower cholesterol.
Fat-free foods may still be in, but now more than ever, they've got to taste good.
Judith Dodd, president of the American Dietetic Association, says the novelty has worn off fat-free foods.
"Consumers are more willing to give up than to compromise taste. Even if a fat-free food is supposed to be more healthy, people won't continue to eat it if it tastes awful," she says.
Some of the tastes that we'll celebrate in the new year are:
Spanish flavors. The popularity of paella will grow, says Nancy Ross-Ryan, food editor of Restaurants & Institutions magazine, which caters to the food-service business.
New starches. Rice, quinoa (an Indian grain) and couscous (grain-sized Moroccan pasta), especially in combinations, according to Ross-Ryan.
Beans. All sizes, colors and varieties, she says.
Exotic produce. Some exotics will become more mainstream, such as mangoes.
Casual French. Country French cuisine fits today's casual mode, restaurateurs say.
Cassoulet or duck confit will replace breast of pheasant and fancy cream sauces, adds Gerry Klaskala, chef and owner of Buckhead Diner.