Papaya with Granola
By Denice Hynd RD, MPH
Recipe and Image by Brianda Younggren, MPH 3/2023
Image by Brianda Younggren, MPH
When I say "papaya", you say "papaya", "papaya!", "papaya!".......wooo! Papaya is such a fun word to say, it sounds like a tropical destination or a Latin dance! "Do you want to visit the Island of Papaya?" Or, "Do you know how to dance the papaya?" Ha! So fun, isn't it?
Well, papaya is a fruit that has a significant amount of Vitamin A, a fat soluble vitamin that promotes bone homeostasis, it supports proper vision and is extremely high in in fiber! Remember, fiber is a prebiotic which feeds the probiotics in our gut. A balance of prebiotics and probiotics maintains gut regularity and promotes a healthy immune system. In PD, we appreciate any additional bowel support! Lastly, foods that are deeply pigmented are natural antioxidants which reduces our free radical damage, ultimately protecting our nerve impulses and cognitive function.
Thanks to modern refrigeration, grocery stores commonly offer frozen papaya - ready to eat once thawed, or ready to add to a blender for a frozen or pureed smoothie bowl. Papaya can be found in the 'ready-to-eat' section of some stores, or it can be found in its whole fruit form. The black seeds are to be discarded but the flesh and tender skin are sweet and are similar to a cross between cantaloupe and a persimmon.
Consider pairing papaya with granola, pureed fruit, spiced warm oatmeal or make it savory by serving it grilled alongside chicken thighs or pulled pork.
Warm Salmon Salad with Wilted Greens
By Denice Hynd RD, MPH
Recipe and Image by Brianda Younggren, MPH 2/2023
Image by Brianda Younggren, MPH
Let's talk about the protective properties of omega-3 fatty acids! There are a handful of foods that are highly beneficial at reducing oxidative stress. Oxidative stress naturally occurs through the aging process but can also be exacerbated through disease, inflammation, drug and alcohol abuse, and environmental toxins such as pesticides and pollution. Oxidative stress can be aligned with the idea that our bodies are rusting; therefore, we need ANTI-oxidants to slow the progression of internal-rusting. Omega-3 fatty acids found in salmon, chia seeds and flax paired with deeply pigmented foods such as greens, and avocado are a match made in antioxidant heaven! Our friends with PD will enjoy this meal knowing their giving their bodies a healthy dose of anti-rusting properties! Let's get started!
Why we love this salad?
Salmon is available in many forms: boneless and skinless in a can, frozen with or without marinade, fresh steaks or planks; pick your preference and dive in. If seafood isn't your thing, consider swapping the salmon for white beans, chicken thighs, or lentils. Most of our recipes featured here require minimal culinary skill and can be prepared with a bare-bones kitchen. The avocado adds creaminess without adding saturated fat, all while boosting the fiber content of this dish.
Ingredients: (serves 2)
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several handfuls of baby spinach, baby kale or chopped bok-choy
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8 ounces cooked salmon
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½ cup frozen, canned or fresh corn
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1 avocado sliced
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½ cup sliced cucumber
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goat cheese, feta or parmesan (just a sprinkle)
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1 lemon
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olive oil
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sea salt
Steps:
Lightly sauté greens in olive oil or avocado oil, don't overcook, simply add to a hot skillet and fold into self for two to three minutes. Remove wilted greens from skillet. Add corn to same skillet and sauté until lightly charred. Plate wilted greens onto a plate, add corn, cooked salmon, layer cucumbers and avocado, dress with fresh lemon juice, cheese of choice sea salt, and olive oil. Enjoy!
Digestible Dietitian Bites
By Denice Hynd RD, MPH
Recipe and Image by Brianda Younggren, MPH 1/2023
The New Year has arrived and we are looking forward to a year full of bright colors, fiber, and as much nutrient dense food as a plate can hold! Avocados and tomatoes marry well in almost all dishes and this salad holds true to that! Although heirloom tomatoes are a summer and fall crop, most grocery stores import them from warmer climates and for this dish we are A-Okay with that.
Why we love this Heirloom Tomato and Avocado Salad:
Avocados are known for their creamy and meaty texture which is attributed from the healthy amounts of fat in each avocado. Additionally, avocados are an excellent source of fiber and potassium. Fiber, as you may remember helps us stay regular, it regulates or LDL (bad) cholesterol and helps us stay fuller for a longer period of time. Potassium is a mineral that is essential in muscle contraction and is an electrolyte that helps minimize muscle cramping. Also - did you know the original name for avocado was alligator-pear. Neat!
Tomatoes are an excellent source of vitamin C, which during the cold and flu season we can't get enough. Tomatoes are also a great way to get more "bound" water into our diet. We receive "free" or "fluid" water from the water we drink, but we also receive "bound" water from the foods we eat, tomatoes, watermelon and cucumbers are all excellent sources of high water foods. The fiber from the avocado paired with the bound water of the tomatoes helps our gut motility stay, well, mobile.....hahah!
We also love this salad because it doesn't require culinary skill, special equipment, or an overwhelming amount of ingredients. If thin slices of avocado are challenging to cut, we can also achieve the same style and flavor by quartering a roma tomato, or halving a bunch of grape tomatoes.
Heirloom Tomato and Avocado Salad
Recipe and Image by: Brianda Younggren, MPH 1/2023
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1-2 ripe avocados peeled, and sliced or quartered
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1-2 beef steak heirloom tomatoes, or 2 roma tomatoes quarterd
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fresh herbs of choice (consider dill, cilantro, basil, and chives)
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Olive oil
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Red or balsalmic vinegar
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sea salt
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any crunchy topping of your choice: air fryed chick-peas, fried garlic, toasted bread crumbs, or broken pretzels
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Assembled everything together and eat same day. Once cut, the tomatoes will water-log in the refrigerator, it won't have the same texture as when it's consumed the day of.
How to pair this salad:
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with a piece of chicken or fish
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inside a feta and kalamata olive quesadilla
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over a bed of brown rice
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inside a whole wheat pita
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with cubed watermelon and balsalmic vinegar
Avocado Fun Facts
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Avocados are native to the Americas
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First domesticated by Mesoamerican tribes over 5,000 years ago
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Botanically it is considered a large berry with a single seed
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The plant was introduced to Spain in 1601, Indonesia in 1750, Brazil in 1809, the United States mainland in 1825, South Africa and Australia in the late 19th century
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Specifically, the avocado was introduced to Florida and Hawaii in 1833 and California in 1856
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Some ancient tribes use avocado as a euphemism for ‘testicle’
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It is known as “butter-fruit” in some parts of India and Hong Kong
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To grow, they require a climate without frost and very little wind
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Like a banana, the avocado is a climatic fruit, it matures on the tree but ripens off the tree
Digestible Dietitian Bites
By Denice Hynd RD, MPH
Recipe and Image by Brianda Younggren, MPH 12/2022
Greetings & Salutations!
Turkey day has come and gone but the chilly weather remains! During these hectic times we may be short on energy, short on time, and yet we're desperate for a slow cooked meal. Never fear - we're here with another nutrient dense idea for your next meal! Introducing: the humble black bean! Rich in iron and fiber, and an excellent source of plant protein. Despite the economic hardships, the bean industry hasn't seen significant increases in their price point - yahooo!
Personally, we appreciate being able to "set-it-and-forget" during holiday festivities. Between welcoming and entertaining guests, to running all over the city, we are exhausted come dinner time. With this recipe you'll be able to upcycle your leftovers into a variety of meals without costing you more than $5 for the entire pot! This recipe will make at least 10 cups of beans. If that sounds like too much for you and your household, consider freezing half of it.
Note, the beans will be cooked in water or broth, as a result will have a thin liquid consistency. For our friends who require thickened liquids simply take an immersion blender to the slow cooker and puree to your level of preference and safety. If you don't have an immersion blender, you're welcome to completely strain the broth which will leave you with the whole beans minus any liquid. To make a thicker mashed potato consistency, add the whole cooked beans to a upright blender and "puree" this will result in a "refried" bean texture without the added oil or lard. Smear the black bean puree into tortillas, tostadas, or even on pita bread, so filling yet light!
A serving size of cooked beans from dry or from canned is ½ cup. If you purchase canned beans, we encourage you to strain and rinse your beans. This will ensure you're minimizing any unnecessary sodium from your diet.
Why we love this recipe: uses minimal handling of groceries and ingredients. It doesn't require fine motor skills or any kitchen skill for that matter. It literally cooks while you sleep and is so effortless that it is considered a "dump" recipe. Grab your slow-cooker and let's go!
Mexican Style Black Bean Soup
(Sopa de frijoles)
Recipe and Image by: Brianda Younggren, MPH 12/2022
Ingredients:
2 pounds dry black beans, rinsed
5 tablespoons Knorr tomato/chicken bouillon powder
slow cooker filled with water
Steps:
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In a 6-quart slow cooker add 2 pounds rinsed dry black beans
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add 5 tablespoons of Knorr tomato/chicken bouillon powder
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fill with water and stir
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set on low before bed
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cook on low for approximately 7 to 9 hours, beans will be done when they are tender and soft
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serve with a wedge of lime to increase iron absorption, top with fresh cilantro and onions as you wish
Note: you can most definitely add onions, garlic, peppers, corn, even diced potatoes to your slow cooker. Serve with rice, corn bread, quesadillas, grilled cheese, etc. But it really is delicious as is! If you want to make this pot during the day, start after breakfast, run your errands and it'll be ready for dinnertime.
Digestible Dietitian Bites
By Denice Hynd RD, MPH
Recipe and Image by Brianda Younggren, MPH 11/2022
Warm Brussels Sprouts Salad
November is here and that means it's warm-salad season!
Huh? What does that even mean? I know what you're
thinking...warm lettuces? No! Well, yes, but think of the salad
base as warm, wilted, or roasted greens. You can make a
salad base out of anything! Sautéed green beans, roasted
broccoli, wilted romaine, stir-fried carrots and even shaven
Brussels sprouts. The recipe mentioned below is adapted
from Justine-Snacks, a recipe developer with a strong
online community. Justine uses a handful of clean
ingredients to transform pantry staples into a seasonal dish
no one can resist! Of course, here at PSCNN we strive to
make things our own, so we're adding a few elements to
bump-up the nutrition. To this salad, you can consider
adding roasted chunks of sweet potato, roasted carrots
sliced on a bias, or slivered and toasted almonds for added
crunch.
Recipe and Image by: Brianda Younggren, MPH
Why do we love this recipe and its add-ons?
Thanks to the chickpeas and Brussels sprouts this salad is loaded with fiber which helps us stay regular, the anchovies offer a serving of calcium and sodium to keep our bones strong, plus the deep pigmented orange add-ons such as the roasted carrots and roasted sweet potato offer us beta-carotene and lycopene which are high in Vitamin A. Vitamin A is a fat-soluble vitamin that promotes good vision, and boosts immunity.
The best part? You can make the entire dish in less than 20 minutes! Consider short cuts such as shaved Brussels sprouts that are ready to eat, canned chickpeas, or they even sell pre-roasted chickpeas at health food stores such as Trader Joes, Sprouts and Whole Foods.
Warm Brussel Sprout Salad
Recipe and Image by: Brianda Younggren, MPH 11/2022
Ingredients:
4 cups shaved Brussels Sprouts (or sliced thin)
2 cloves fresh garlic, minced
1 can drained chickpeas (or 2 cups pre-roasted)
1 -2 lemons juice
½ cup tahini
Olive oil
Salt
Pepper
Parmesan cheese (optional)
Dark pigmented add-ons: roasted carrots, roasted sweet potato, roasted beets
Steps:
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Drizzle 3 - 4 tablespoons of olive oil over shaved/sliced Brussels sprouts, spread onto a cookie-sheet, sprinkle with salt and pepper. Place into the oven at 375 F for 8 - 12 minutes until browned to your liking.
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In a food processor, add 1 can drained chickpeas, process until the chickpeas resemble coarse pebbles (or add your pre-roasted chickpeas to the salad bowl)
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Once the Brussels are done roasting, remove from cookie sheet, add chickpeas, drizzle chickpeas with olive oil, salt, pepper and roast at 400F for 5 - 8 minutes until crispy.
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Add Brussels and chickpeas to a large salad bowl
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Prepare dressing: in the same food processor, add 2 cloves of garlic, the juice of 1 lemon, 1 can drained anchovies, blend well. Add the ½ cup tahini, blend again. If the dressing is too thick for your liking, add the juice of the other lemon.
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Toss the dressing over the Brussels and chickpeas
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Serve with freshly grated Parmesan cheese, toasted almonds, or any other high fiber veggie
Hints:
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Feta cheese would be a great substitute for Parmesan cheese.
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If anchovies aren't your thing, try them anyway! If they still aren't your thing, sub the anchovies with
1 -2 tablespoons Worstershire sauce or 1 - 2 teaspoons low - sodium soy sauce!
Fall Lentil Stew
Recipe and Images by: Brianda Younggren, MPH 10/2022
Recipe and Images by: Brianda Younggren, MPH
Soup & Stew Season Has Arrived!
Fall is here which means it’s time to dust off the ol’ slow cooker and let the warm flavors of fall heat
your home and your spirit! This month we’re showcasing the very valuable yet humble lentil! Lentils are
one of the most nutrient dense legumes and they’re incredibly affordable!
Lentils are rich in fiber which promote healthy gut motility which in turn boosts our immunity. The fiber
in lentils promotes cardiovascular health through helping the liver find and bind low-density-lipoprotein
(LDL) cholesterol. LDL cholesterol is also known as our “lousy” or “lethal” cholesterol, and we want these
values to be “low”.
Lentils are also rich in iron! Iron is best absorbed in the presence of ascorbic acid, or better known as
vitamin C. When serving cold, warm, or hot lentil dishes it’s imperative to squeeze a wedge of fresh
lemon or lime over the dish to allow the iron to become greater absorbed by the body. We increase our
bioavailability of specific vitamins and minerals with the support of complementary vitamins and
minerals, a win-win! Proper iron intake also supports immunity and helps combat anemia.
Lastly, lentils are an excellent source of plant protein. Plan proteins have the benefit of not containing
any cholesterol, because remember, cholesterol only comes from animals; and lentils also don’t
contribute any saturated fat which protein from beef and pork do.
Fall Lentil Stew
Ingredients:
1 pound dried green or brown lentils, rinsed
1-quart low sodium chicken broth
1 15-ounce can stew tomatoes
1 15-ounce canned tomato sauce
2-4 carrots chopped
2-4 stalks of celery, chopped
1 small onion of choice, chopped
2 cloves fresh garlic, chopped
1 lemon, quartered
¼ cup cilantro for garnish
Steps:
Sauté carrots, celery, onions, garlic on low to medium heat until caramelized.
In a 6-quart slow cooker, add dried and rinsed lentils, the sautéed vegetables, broth, tomatoes and sauce. Cook on low until lentils are tender, approximately 4 hours. Serve with chopped cilantro, and a wedge of lemon.
Powerhouse Pumpkin Muffins/Bread
Recipe and Images by: Brianda Younggren, MPH 09/2022
Recipe and Images by: Brianda Younggren, MPH
Ingredients:
4 mashed bananas
1 cup pumpkin puree (not pie mix)
2 cups rolled oats
2 cups white or whole wheat flour
1 cup full fat greek yogurt (plain)
1 cup white sugar
1/4 cup oil (vegetable/canola)
3 eggs
2 Tablespoons chia seeds
2 Tablespoons flax meal
2 Tablespoons pumpkin-pie-spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Steps:
Mix the wet ingredients together and set aside.
Mix the dry ingredients together and slowly add the dry ingredients into the wet ingredients.
Spray muffin tins with non-stick spray, or if making bread, spray a 13x9 or several bread pans with nonstick spray.
Designer tip: sprinkle a few rolled oats over the tops of the muffin batter to give a coffee-house "oooh-lala" look!
Bake at 350F until set, approximately 25 to 35 minutes.
Serve with coffee, and a book!
Why we love this recipe:
Grab-and-go items such as quick breads are practical, affordable and can be nutrient dense if done correctly. Here, we use chia seeds and flax meal to boost the omega-3 fatty acids, a natural free radical fighter helping us reduce inflammation. The Greek yogurt provides protein and probiotics, and the oats provide the pre-biotic fibers for the probiotics to digest and ferment - ultimately supporting a healthy gut. Lastly, the pumpkin spice provides the comfort of fall and warm sweaters.
Tip:
If you don't have pumpkin spice, use a mix of Cinnamon, ground ginger, ground all spice or clove and a sprinkling of nutmeg. These muffins/bread freeze extremely well - reduce food waste by taking a handful of muffins out of the freezer every few weeks throughout the fall season.
Digestible Dietitian Bites
By: Denice Hynd RD, MPH
August, 2022
Images by: Brianda Younggren, MPH
Throughout our lifespan, constipation can occur due to changes in our diet, changes in our emotional regulation, the intake of medications, through a decrease in movement and through an overall decline in muscle strength and gut motility.
Although there are hundreds of prescribed stool softeners and laxatives available to us, it is best to identify all possible natural therapies before opting for a prescription or over the counter regimen. Specifically, in PD, we have a systematically decrease in nerve function, which also affects the gastrointestinal (GI) tract. Consider these changes in your diet and lifestyle prior to seeking medical treatment.
Fiber from Food
Fiber! It’s our favorite “F” word in the nutrition-world! Fiber is the non-digestible portion of plant materials. Fruit, vegetables, grains, beans, nuts, seeds all contain naturally occurring fiber. Some of the greatest contributors of fiber include artichokes, prunes, pears, avocado, lentils, flax, and chia seeds. Prunes are often the celebrities of relieving constipation; this is due the natural presence of sorbitol – a sugar alcohol that offers mild laxatives affects.
Fiber from food is the gold-standard in terms of fiber choices. Of course, the supermarkets flood their shelves with manufactured fiber containing snack foods such as fiber bars, fiber chips, fiber crackers, fiber cereals, and new on the menu: fiber beverages! Along the supplement aisle you’ll also find fiber supplements in capsules, pills, tablets, powders, effervescent tabs, shakes and liquid shots.
Fiber from food not only contains the fiber in its original form, it is also bound by water which work in sync to alleviate constipation. Food also contains minerals, vitamins, proteins, fats, and carbohydrates, which are all necessary to maintain immunity and to support general wellness. Lastly, food-fiber allows us to enjoy it as a part of our meals – it allows us to share our fiber-rich recipes with friends and family!
How much fiber should I have?
The current recommendation is to aim for 25-35 grams of fiber per day.
What if I can’t eat that much fiber from food?
Chia seeds and flax seeds can be added to soups, yogurt, and shakes. They are excellent sources of fiber yet take up little volume compared to chewing several cups of steamed broccoli. If you want a supplement alternative consult with your clinicians so they can guide you towards a product that is appropriate for you.
Are there any temporary options to relieve my symptoms of constipation?
Senna tea has been used for centuries to relieve constipation through its laxative affects. Use as directed, and always take at night when you don’t have anywhere to be the next morning. It is important to know how the tea will affect you prior to making plans outside of the home.
Recommendations to avoid constipation
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Water-water-water! Divide your body weight in half, and this will give you an average amount of water your body needs (in ounces) to function properly -Example: 160 pounds person/2 = 80 ounces of water/day
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Move your lower body: walking, cycling whether stationary or outdoors are excellent activities to stimulate motility. If you’re unable to walk or cycle, consider seated leg lifts or chair assisted squats
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Processed foods contain little-to-no fiber; avoid these as often as possible
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Start your day with 2 tablespoons of chia or flax meal in 12 ounces of water or oatmeal
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Belly massage, make a fist and trace a figure 8 around your belly button
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Warm to hot liquids can assist elimination
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Daily intake of probiotic containing foods: sauerkraut, natural yogurt, kefir, kimchi, tempeh
Summer Artichoke Pasta Salad
Recipe and Images by: Brianda Younggren, MPH 08/2022 - Recipe (makes 3-4 servings)
Recipe and Images by: Brianda Younggren, MPH
Ingrediants:
2 cans artichoke hearts packed in water or oil (drained)
1 bunch parsley chopped
1 cup cherry tomatoes sliced
2 cups cooked whole wheat spiral pasta
¼ cup toasted pumpkin seeds
¼ cup prepared pesto
1-2 lemons juiced
Steps:
Mix all ingredients into a bowl, serve as is or over a bed of greens!
Roasted Summer Corn Chowder
"This recipe uses leftover baked potatoes and helps clean out your pantry! During these hot Summer months having a few practical recipes is a time saver while allowing us to enjoy all the benefits of sweet summer corn. As is, this recipe mirrors a mechanical-soft texture, but you can blend completely for a full-liquid texture or add corn chips for a crunchy twist!" -Denice Hynd RD, MPH
Roasted Summer Corn Chowder
Recipe and Picture by Brianda Younggren, MPH 07/01/2022
Picture by Brianda Younggren, MPH
Ingredients:
2 Tablespoons olive oil
3 green onions (stems and bulbs), chopped
2 cans corn (fresh works great too!), drained
2 russet potato, baked and diced
4 cups, low sodium chicken broth
1 cup full-fat Greek yogurt or sour cream
Garnish optional: Lemon wedge, cilantro, green onion, chili flake
Steps:
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Add olive oil to a skillet, set on low to medium heat.
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Sauté green onions until soft, add both cans of drained corn, increase heat to medium to high, and lightly pan-roast the corn until it begins to brown or char-broil.
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To a blender add half the chicken broth, half the corn mixture, and one diced baked potato, blend until smooth.
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Add blender contents to soup pot.
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Add remaining corn, potato, and broth to soup pot.
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Bring soup to a low boil and cook for 10 to 15 minutes.
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Remove from heat and stir in 1 cup Full fat Greek yogurt or 1 cup sour cream.
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Garnish with chopped cilantro and fresh lemon wedge, chili flake and green onion
Digestible Dietitian Bites
By Denice Hynd RD, MPH
Recipe and Pictures by Brianda Younggren, MPH 06/01/2022
As we age, or with decline in motor function, we may fatigue prematurely when we eat. This can lead to reduced oral intake, which in turn can lead to unintentional weight loss, ultimately increasing our risk for malnutrition.
Chewing leafy greens, or steamed vegetables, although they are healthy for us, they offer very little calories – and they take a prolonged time to chew. The purpose of this article is to encourage you to re-think the way you prepare and consume meals in order to maximize your nutritional intake at each bite. In dietetics, we call this style of eating, fortification, or following a fortified diet.
Goal: to meet or exceed current nutritional needs in the smallest amount of volume to avoid signs and symptoms
of fullness, nausea, and weakness.
Avoid:
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Sugar free
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Diet
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Low calorie
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Low fat/fat free
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Water with meals; drink water in between meals
Increase:
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Nut butters (almond, peanut, sesame, walnut, cashew, and sunflower seed butter)
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Jam, jelly, preserves, marmalade, apple and pumpkin butter
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Hummus made with olive oil, avocado oil, avocado, and guacamole
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Honey, agave, maple syrup, brown sugar, and molasses
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Pesto made with olive oil, avocado oil
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Real butter, cottage cheese, block and sliced cheese, cream cheese
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Mayonnaise and sour cream
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Olive, avocado, toasted sesame, and canola oil
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Creamed soups
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Sauces and gravies
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Barbeque sauce, ketchup, ranch dressing, blue cheese dressing, thousand islands, oil based-vinaigrette, tartar sauce, French onion dip prepared with sour cream or full-fat Greek yogurt
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Apple sauce, pudding, overnight-oats, chia pudding, apple-pie filling, cherry-pie and pumpkin pie filling, canned fruit cocktail in light syrup
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Sweet potato, white potato
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Edamame, quinoa, brown rice, oatmeal, beans, and lentils
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Sour dough and whole grain bread, buns, rolls, wraps and pitas, white and whole wheat pasta
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Prepared chicken, tuna, egg, potato, pasta salads; prepared spinach and artichoke dip, 7-layer dips
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Full-fat yogurt, ice cream, cow’s milk, half and half, heavy whipping cream, Kefir
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Soy milk (almond, rice, hemp, and oat milk has an insignificant amount of protein)
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Prepared protein shakes, protein powders
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Electrolytes during nausea/vomiting (Gatorade, PowerAde, Pedialyte)
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100% fruit juice, fresh or frozen bananas
Vanilla Ensure Chia Pudding (makes 2 servings)
Recipe by: Brianda Younggren, MPH
Images Illustrated by: Brianda Younggren, MPH
Ingredients:
½ cup vanilla Ensure (or any prepared vanilla protein shake)
½ cup full fat plain Greek yogurt
¼ cup chia seeds
Sliced bananas
Add jazz by sprinkling your favorite spices: apple pie spice, pumpkin spice, cinnamon, almond extract, the
options are endless!
Steps:
Mix vanilla Ensure, Greek yogurt with chia seeds. Mix well. The chia seeds will thicken the yogurt and
the Ensure into a pudding-like consistency. Refrigerate overnight, or for at least one hour. Top with sliced
bananas, and spices of choice. Enjoy cold!
Tip:
If the chia pudding is too thick for your likening, add less chia seeds next time, or add more ensure.
Fun Fact:
Did you know chia seeds are a complete protein? They contain all essential amino acids and are
packed with omega-3 fatty acids. Getting our omega-3 properties from a non-marine source such as chia
seeds allows us to skip the concern surrounding mercury intake. Lastly, chia seeds are an excellent source of fiber. Just two tablespoons of chia seeds offer 10 grams of fiber! Aim for 25-35 grams/fiber/day.
Nutritional Considerations for Parkinson’s Disease:
Keep in mind, we also want to focus on drug-nutrient interactions, this means we want to avoid eating 1-hour before and after taking certain PD medication since this will affect medication absorption. Other PD
medications require food with medication intake. Foods rich in protein should be taken separate from L-dopa as this may also interfere with medication absorption.
The recommended medical nutrition therapy for PD is to follow an anti-inflammatory diet, high in antioxidants. Severe neurologic impairment often compromises the mechanisms and cognitive abilities needed for adequate nourishments. A common result is dysphagia (difficulty swallowing). Modified food textures are often required for the individual with swallowing challenges.
Why chia seeds?
Chia seeds are high in antioxidants helping us reduce inflammation. Chia seeds naturally gel and coagulate liquids similar to manufactured thickening agents sold in pharmacies. The beauty of chia seeds is that they are a natural thickener, provide fiber, antioxidants, omega 3, and a complete protein!
With decreased fluid, food, and movement constipation may also arise. The fiber naturally found in chia seeds supports gut-motility and promotes healthy gut-function.
Where do I find chia seeds?
Chia seeds are conveniently found at all major stores! Places like Walmart, Target, Food for Less, Safeway,
Kroger, Costco, Grocery Outlet and even some $0.99 stores! Often, they can be found in the baking aisle,
hot cereal aisle, or the vitamin section.
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