This is the first of several posts about food. After that, I have a review of the state of anti-aging medicine, which remains the world of notions, potions, lotions, and much more. Ray Kurzweil, takes 250 supplements a day, David Sinclair, of resveratrol fame, is down to six, some Blue Zone populations don’t take any. Who is right? But first, a breakfast suggestion.

I frequently speak of mixing and matching foods to make balanced dishes, rather than counting calories or trying to stay on restrictive diets. Pictured is an example of a good winter breakfast that balances carbohydrates and proteins, has beneficial fiber, and can be modified from day to day.


  1. Oatmeal – uncut, steel cut, or old-fashioned (rolled). The less processed the oatmeal, the better it is for you. Highly processed oatmeal can take as little as a minute to cook. What you want is oatmeal that takes at least 5 minutes to cook. If it’s instant, “quick”, or “just add water and stir”, then it’s been processed.  The preferred types of oatmeal are high in fiber, help digestion, and lower cholesterol. The quick oatmeal has been highly milled and and while smoother (think “smooth” as in the texture of white bread) is less nutritious.
  2. To prepare, take ½ cup oatmeal, 1 cup water, 1/8 tsp salt, microwave 5 minutes at ½ power.  Just keep the same proportions if you want larger or smaller servings.
  3. This serving of oatmeal contains about 30 grams of carbohydrate. A handful of nuts (cashews and walnuts are my favorites – they are softer than almonds and contain better fats than peanuts) is also about 30 grams of protein.  Mix in.  Now you have a balanced starting point.
  4. You can sweeten this with dried fruit, brown sugar, regular sugar, honey, berries, bananas, or fruit preserves and the still have a low glycemic nutritious breakfast. You can also add milled flaxseed (after cooking) which increases fiber and binds cholesterol and other bad lipids.

Bon Appetite!

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