This interview sparked a lot of conversation between me and my partner. We share a love for healthy living and like to believe that we eat better than 99%. But still, we learned things! The deliciousness of anything grilled, pan seared steaks, and the salted nuts ... sigh. Buh-bye. Well, not bye forever, but we've agreed to cut back. Such a good interview - thanks Paul!
Heather, thanks for sharing your thoughts. Salted nuts seems to be a thing with Substack readers (including me) who are sad to find out they're a highly processed food that seems to accelerate aging, thanks to AGEs.
Not falling for marketing schemes from Big Nuts, going forward....
Also, like you, I learned a lot during this interview with Dr. Fenn. I'll still sear a filet mignon every once in a while (avoiding it is easier nowadays because it's so expensive compared to chicken/fish) but am now thinking of how to add a protective crust layer, to avoid the AGEs. Annie had mentioned pumpkin seeds, e.g.
Really? I've been thinking about it as kind of a bummer because I really enjoy that slight butter-carmelized crust that comes with a good sear. But I'll try some chickpea flour as a chicken breast batter (with an egg wash) and see what happens.
Also, who knew about chickpea flour?? Asking for a friend....
Ok, yes it's definitely a bummer. I love a good grilled filet or seared anything. But I'm trying to spin it into something positive here... like, yummm, chickpea crust!
Also, a chicken breast cooked sous vide with flavors of your choice is so tender and succulent it doesn’t need searing, IMHO. It’s a brief adjustment to the different appearance but tastes amazing regardless.
Diana, I know. I went to the grocery store today and looked over my shoulder, wistfully, at the lunch meat section. And kept walking. At least you can still have the boiled eggs.
I checked out after “keeping your cholesterol low”. Oh my heck. Former geriatric psych nurse here. I used to check patient’s admitting diagnosis and labs against the patient’s med list. Statins > extremely low cholesterol > dementia. Over and over and over again. I had a patient with a cholesterol of 120. 2 statins. I had nurses tell me “the lower the better.”
Hi Bev! It sounds like you had some anecdotal experience with this as a nurse. As a medical professional, you'll appreicate how far we've have come to understand the relationship between LDL cholesterol and dementia. For example, elevated LDL cholesterol is now considered a modifiable risk factor for dementia according to the Lancet Commission. And although there was a time (decades ago) that statins were suspected of increasing dementia, we now know (thanks to 5 meta-analyses) that taking statins not only reduce heart attack and stroke, it reduces dementia, too. This is great news for everyone, since preventing dementia is definitely something we all want! You can find references for all in a post I wrote about Your Brain On Cholesterol, and there's another one on my site just about statins. https://brainhealthkitchen.substack.com/p/your-brain-on-cholesterol
Bev, thanks for your comment. Sounds like your clinical experience is that you observed an association between statin-induced very low cholesterol in patients and onset of dementia. I've read about the "J curve" for cholesterol risk, because the brain needs cholesterol to function. But managing high cholesterol is important, so I'm not sure what about my interview here turned you off.
I wanted to share a bit of my journey in case it’s helpful. I’ve always been an experienced cook and loved incorporating beans and legumes into my meals. But over time, I developed an intolerance to them and was eventually diagnosed with EOE (Eosinophilic Esophagitis).
Unfortunately, that meant I had to stop eating foods I once relied on for both flavor and nutrition. It was a challenge, but I’ve learned to adjust by exploring other sources of protein that work better for my body now. Just wanted to let you know that it's definitely possible to develop sensitivities or allergies to beans—even after years of enjoying them.
Hi Karyn, thanks for mentioning that. Yes, EOE is terribly difficult to manage sometimes and elimination of food groups can be a part of the treatment. Paul and I didn't get into medical conditions that preclude eating legumes as that was out of the scope of the discussion. I was referring more to allergies like someone who is allergic to peanuts. But I am so glad you shared that as it is a good reminder that: No, not everyone can eat beans!
Jeff, I'm a little late replying to your excellent recap of Dr. Fenn's rundown of how to build a winning food and nutrition strategy after age 50. Thinking of your diet as a food pyramid, including regular portions of beans and legumes, is also hugely helpful.
Great interview! Annie I missed you at the ranch this year…. Went in the beginning of May. Have continued to refer to brain health kitchen and continue to buy it for gifts! Thank you both for having the interview accessible to all!!!!
This interview sparked a lot of conversation between me and my partner. We share a love for healthy living and like to believe that we eat better than 99%. But still, we learned things! The deliciousness of anything grilled, pan seared steaks, and the salted nuts ... sigh. Buh-bye. Well, not bye forever, but we've agreed to cut back. Such a good interview - thanks Paul!
Heather, thanks for sharing your thoughts. Salted nuts seems to be a thing with Substack readers (including me) who are sad to find out they're a highly processed food that seems to accelerate aging, thanks to AGEs.
Not falling for marketing schemes from Big Nuts, going forward....
Also, like you, I learned a lot during this interview with Dr. Fenn. I'll still sear a filet mignon every once in a while (avoiding it is easier nowadays because it's so expensive compared to chicken/fish) but am now thinking of how to add a protective crust layer, to avoid the AGEs. Annie had mentioned pumpkin seeds, e.g.
Right - thanks for the reminder of protective crust layers. That actually seems very promising for adding new flavors. 👍
Really? I've been thinking about it as kind of a bummer because I really enjoy that slight butter-carmelized crust that comes with a good sear. But I'll try some chickpea flour as a chicken breast batter (with an egg wash) and see what happens.
Also, who knew about chickpea flour?? Asking for a friend....
Ok, yes it's definitely a bummer. I love a good grilled filet or seared anything. But I'm trying to spin it into something positive here... like, yummm, chickpea crust!
Hi Heather! I am writing about better-for-you grilling for an upcoming post, so stay tuned!
Also, a chicken breast cooked sous vide with flavors of your choice is so tender and succulent it doesn’t need searing, IMHO. It’s a brief adjustment to the different appearance but tastes amazing regardless.
Well, darn, just when I'd figured out deli meats, boiled eggs and salted nuts was my perfect lunch. Sigh
Diana, I know. I went to the grocery store today and looked over my shoulder, wistfully, at the lunch meat section. And kept walking. At least you can still have the boiled eggs.
I checked out after “keeping your cholesterol low”. Oh my heck. Former geriatric psych nurse here. I used to check patient’s admitting diagnosis and labs against the patient’s med list. Statins > extremely low cholesterol > dementia. Over and over and over again. I had a patient with a cholesterol of 120. 2 statins. I had nurses tell me “the lower the better.”
Hi Bev! It sounds like you had some anecdotal experience with this as a nurse. As a medical professional, you'll appreicate how far we've have come to understand the relationship between LDL cholesterol and dementia. For example, elevated LDL cholesterol is now considered a modifiable risk factor for dementia according to the Lancet Commission. And although there was a time (decades ago) that statins were suspected of increasing dementia, we now know (thanks to 5 meta-analyses) that taking statins not only reduce heart attack and stroke, it reduces dementia, too. This is great news for everyone, since preventing dementia is definitely something we all want! You can find references for all in a post I wrote about Your Brain On Cholesterol, and there's another one on my site just about statins. https://brainhealthkitchen.substack.com/p/your-brain-on-cholesterol
Bev, thanks for your comment. Sounds like your clinical experience is that you observed an association between statin-induced very low cholesterol in patients and onset of dementia. I've read about the "J curve" for cholesterol risk, because the brain needs cholesterol to function. But managing high cholesterol is important, so I'm not sure what about my interview here turned you off.
Hi Annie,
I wanted to share a bit of my journey in case it’s helpful. I’ve always been an experienced cook and loved incorporating beans and legumes into my meals. But over time, I developed an intolerance to them and was eventually diagnosed with EOE (Eosinophilic Esophagitis).
Unfortunately, that meant I had to stop eating foods I once relied on for both flavor and nutrition. It was a challenge, but I’ve learned to adjust by exploring other sources of protein that work better for my body now. Just wanted to let you know that it's definitely possible to develop sensitivities or allergies to beans—even after years of enjoying them.
Best,
Karyn
Hi Karyn, thanks for mentioning that. Yes, EOE is terribly difficult to manage sometimes and elimination of food groups can be a part of the treatment. Paul and I didn't get into medical conditions that preclude eating legumes as that was out of the scope of the discussion. I was referring more to allergies like someone who is allergic to peanuts. But I am so glad you shared that as it is a good reminder that: No, not everyone can eat beans!
Annie, this was a great podcast! So many (non-processed) nuggets.
Some of my takeaways:
* The importance of your “food environment”
* Your mindset — what’s your why
* Think in food groups not individual foods—so helpful!
* Processed vs. unprocessed meats
* How to cook meat
* What AGE’s are
* How AGE’s and Saturated fat are the real villains
* Strength training is a must-do
Great list of takeaways, Jeff! I feel like the topic of AGEs is still kind of new for folks even though the data has been around for decades.
Annie, maybe an entire article (or series) on AGEs?
Great idea. After all, it’s grilling season:)
Jeff, I'm a little late replying to your excellent recap of Dr. Fenn's rundown of how to build a winning food and nutrition strategy after age 50. Thinking of your diet as a food pyramid, including regular portions of beans and legumes, is also hugely helpful.
Great job Annie! I use your cookbook and read your blog and I still learned a couple of new things!
Thanks for helping me change my life!
Thanks Molly! It makes my day to know that the book and newsletter have been helpful. Thank you for letting me know.
Great interview! Annie I missed you at the ranch this year…. Went in the beginning of May. Have continued to refer to brain health kitchen and continue to buy it for gifts! Thank you both for having the interview accessible to all!!!!
Thanks Jayne! Sorry to miss you at the Ranch this year!
Very interesting discussion Paul! Thank you.
Loved this, bought the book. Thank you.
Hi Winifred! I hope you enjoy the recipes. Thanks so much!
Not everyone's microbiota will acclimate to legumes. Intolerance may be driven by autoimmunity and other mechanisms that can be difficult to pin down.
Rachel, thanks for making this point. Seems reasonable that beans, even in small doses, aren't for everyone.
I’d love to dive into a lively chat sometime about real-world strategies!
Ooh, thanks for the heads up, I've recorded it!
OB-GYN (What do these letters represent?).
Obstetrician-gynecologist.
Thank you 😊