Food as Medicine
Week of January 28, 2023
Food as Medicine
If food is medicine, can it truly replace pharmaceutical medications? Jill will take you on a tour of current dietary trends, discussing what works and what doesn’t work, and why a plan needs to be individualized. She will review label reading, choosing the “best for you” foods, behavior change and more, in this lively lighthearted look at a serious subject. You will learn tips and tricks on how to fuel your body in the most positive way.
Superfoods and Supplements: What Do You Really Need?
Which are truly “superfoods” and why? We seem to have become a nation of people who take many supplements. Which ones might be good for you? How to tell? And why take them? In this session Jill Nussinow will discuss what you need to know to give your food a boost.
Nutrition for Best Brain Health and Good Sleep
Do you know that more people are concerned about their brain health, than any other part of their body? With real life and anecdotal reports on the increasing incidence of Alzheimer’s and other dementia, this makes sense as around 6 million people in the US have the disease. According to the Alzheimer’s Association: “The number of people living with the disease doubles every 5 years beyond age 65.” Come learn the role of nutrition on brain health. Good sleep is part of the equation and Jill will discuss some ways to help you get good nightly sleep and what that looks like. These are important topics for our time. Both brain and body will appreciate it.
Your Gut, Your Health: Probiotics and Beyond
Come learn about the role that a “healthy and happy” gut plays in your overall health from head to toe, and everywhere in between. Jill will discuss prebiotics, probiotics and steps you can take to maintain good gut health, immunity and more.
Jill Nussinow is a culinary educator, nutritionist, and the author of four cookbooks. Her award-winning cookbooks feature plant-based recipes and include The Veggie Queen: Vegetables Get the Royal Treatment, The New Fast Food, Nutrition CHAMPS and her most recent book: Vegan Under Pressure. Jill is a pressure cooking (think Instant Pot), vegetable, fermentation and mushroom expert. She has been helping people achieve better health through teaching them about improved nutrition through food. Jill has been teaching people about plants and how to cook with them for the past 30 years. She is an adjunct culinary instructor at Santa Rosa Junior College, teaches for the McDougall program and is a frequent cooking teacher and guest nutrition lecturer at Rancho La Puerta. www.theveggiequeen.com