Sticking to a strictly Mediterranean diet may not only help keep your arteries clear and your waistline in check, but according to a new study published in the February issue of the Archives of Neurology, it could also assist in staving off senility.
Individuals that demonstrated the strictest adherence to a Mediterranean diet had a 28% lower risk of developing cognitive impairment (a stage between normal aging and dementia), while individuals who only moderately followed a Mediterranean diet still showed a 17% lower risk of mental deterioration. Subjects that had mild cognitive impairment at the onset of the study showed a significant decrease in progression to Alzheimer’s disease if they followed a strict to moderate Mediterranean diet.
Whole grain foods like bread, pasta, potatoes, polenta, rice, and couscous are a mainstay of Mediterranean meals. In their natural state, whole grains have a whole lot of health benefits – they have been shown to reduce the risk of heart disease, high cholesterol, high blood pressure, and stroke. But beware, stripping the grain’s outer layers, which is the process used to make white flour and white rice, can eliminate these benefits.
This couscous recipe details one of my favorite uses of whole grain – it’s easy to make, and can be used to accompany any meal. And, there’s no need to travel to Crete to garner its cardiovascular benefits – you can cook it in the comfort of your own kitchen. Of course, it’s important to choose whole grain couscous, especially if you want to ramp up the healthfulness of the dish.
The addition of naturally low-calorie cranberries provides a great source of vitamin C, antioxidants, and soluble fiber. If you’re suffering from a urinary tract infection (UTI), cranberries will bring you comfort! They contain proanthocyanidins, which prevent bacteria such as E.coli (which is the most prevalent pathogen causing UTIs) from sticking to the urinary tract, so it can be flushed out with the flow of p.
Preparation: Place olive oil and garlic into a large pan on medium to high heat. Throw in the chopped onions, beans, peppers, cranberries, peas, and any other veggies you’d like to add. Only cook for one to two minutes, so the vegetables aren’t too soft – make sure to leave them a little crunchy.
Make the couscous according to package directions. I like to use veggie or chicken stock instead of water, it gives the dish much more flavor.
Once the couscous is done, add all the contents from your frying pan. Mix thoroughly. Add the lemon juice. I like it quite tart, but make sure to taste the couscous as you add the juice, this way you can avoid putting too much in. Mix through the chopped mint, and season with salt and pepper to taste.
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Great articles & Nice a site….