Figs are an ancient fruit that grew wild in the Middle East and Mediterranean. Today, most of the fresh figs in our markets are from California. While they are high in natural sugars, they also deliver a payload of potassium, iron, and ounce for ounce, more calcium than skim milk. But what makes figs a nutritional rockstar is that they are a delicious fiber delivery system. Two little fresh figs boast 4 grams of high quality fiber. This is great news since major studies have shown that fiber is one of the three top food factors associated with fewer wrinkles and less aging. Fresh figs, available from June through September, are super fragile and last only a week after harvested. In season you will see three types of figs:
* Black Mission figs- black/purple skin and pink flesh
When I lived in New Haven, the obesity research unit at Yale had a very simple diet for its in-patient program– boiled turkey and raw vegetables. I tried it at home to pare off post-baby weight and in less than a week I dropped more than 5 pounds. Despite the great results I could not stay on it for long. It was the kind of diet that I think needs to be followed in a contolled, supervised setting. But I always wondered if there was something inherent in turkey that made it especially effective in weight control.
Flash forward to Thanksgiving this year and as I prepped by the turkey for dinner I wondered about turkeys nutritional profile. Protein? calories? and how did it compare to chicken? Was … Continue Reading… →