One Doctor?s Rx for Eating Better, Feeling Better

First Things First: Breakfast is my favorite meal ? hands down. I still start with a whole grain cereal, such as my childhood favorite Wheat Chex, slice a banana on it, throw in some blueberries and douse it in ice-cold soymilk. I tell patients breakfasts are free … meaning this meal won?t add inches to your waistline, but it will give you the energy to help fuel your morning. And, choose cereals with lots of fiber to help fill you up and get you off to a healthy start. What if your kids won?t eat adult cereals? Look for kids? cereals made with whole grain; they provide many essential nutrients in addition to the health benefits of whole grain.

Chill: Fresh vegetables are often perceived as the healthiest choice. However, within hours after harvest, nutrients begin to disappear. And, during the week-long trip from the fields to the grocery store, a significant amount of nutrients can be lost. What?s the solution? Today, food companies literally freeze fruits and vegetables within hours of being picked to retain valuable nutrients. In fact frozen fruits and vegetables are just as nutritious as fresh. I stock my freezer with corn, broccoli, green beans, blueberries and raspberries. They taste as fresh as if I just picked them myself.

Enjoy Soy: Soy is a super healthful food
I enjoy every day. Using it in my cereal
bowl at breakfast, or in a smoothie, is great because it delivers a low-fat, naturally cholesterol free protein great for heart health. If I?m in a hurry and need instant nutrition, I?ll grab a glass of soymilk. Substituting soymilk for whole milk may help lower my cholesterol level. And, like many adults with some degree of lactose intolerance, I use soymilk as a terrific replacement for milk and a great way to get added calcium to help reduce my risk of osteoporosis and bone fractures.