June 2013: Food for Thought…And Healthy Skin

by Dan Abitol June 3, 2013

Dr. Palmer is one of only several hundred dermatologists in the country also trained in osteopathic medicine—a holistic philosophy and approach that relates each part of the body to the entire system. According to Dr. Palmer, "You cannot—and should not—treat a problem the skin is experiencing without looking at the condition of the entire body." What you eat, your lifestyle, the amount of sleep you get -- these are all important factors that relate to your skin and its overall healthy appearance. That's why we talk so much about antioxidants in food: an important factor to keep your skin glowing and radiant. Just like applying antioxidants to your skin daily (try Replere!).

We could go on and on about antioxidants and healthy foods/habits for healthy skin, so we've picked our five favorites this month to highlight:

Good rule of thumb: Eat at least 5 servings of antioxidant- and nutrient-rich fresh fruits and veggies every day.
Fruits and vegetables treated with pesticides, as well as processed foods, can generate free radicals in the body. Eating organic, minimally processed foods reduces the amount of free radicals produced by the body.
Did you know that just one tablespoon of fresh oregano has the same antioxidant activity as a medium-sized apple? Be sure to add fresh oregano (or dill, thyme, or rosemary) to your dishes for a free-radical-fighting punch!
Snack on a nectarine. It's high in the disease-busting antioxidants beta-carotene, vitamin C, and lutein.
Try adding papaya to your summer berry smoothies. Like berries, it's chockfull of antioxidants. (For the most antioxidants, make sure the fruit is fully ripened before eating.)
OK, one extra -- because it's so yummy: Dr. Debbie Palmer's recipe for Antioxidant-Rich Stuffed Grape Leaves: Mix 1 lb. hamburger with finely chopped onions, 1 cup rice, finely chopped parsley, peeled/stewed tomatoes, salt, and pepper. Place a small amount of the mixture in the center of a grape leaf, and wrap. Place leaves in Dutch oven and fill half way with water. Add a few tablespoons of olive oil and lemon juice. Place a plate on leaves to weigh them down. Boil about 45 minutes. Serve with cool yogurt dip (mince one small garlic clove with 2 cups organic whole milk yogurt).

We'd like to hear from you....Send us YOUR favorite healthy eating tips or recipes! You can post them in the comments section below.

Have a great July!

"In all of living, have much fun and laughter. Life is to be enjoyed, not just endured." --Gordon B. Hinckley