Books

Podcasts

Articles

*I have provided brief summaries as some of these articles may be behind a paywall

• How to Eat for a Long and Healthy Life; New York Times
  Eating for a long and healthy life involves prioritizing nutrient-rich whole foods while limiting ultraprocessed foods. Diets high in legumes, nuts, vegetables, whole grains, and sources of polyphenols like coffee and berries are associated with reduced risks of heart disease, type 2 diabetes, and cognitive decline.
  

• “The Simple Diet to Join Elite Band of Truly Healthy Over-70s" The Times

  Published in The Times, this article discusses a study tracking over 100,000 individuals for 30 years, revealing that a diet rich in fruits, vegetables, whole grains, unsaturated fats, nuts, legumes, and low-fat dairy products is linked to better health outcomes and increased likelihood of reaching the seventies without major diseases or impairments. 
  

• Newest Updates to Health Providers on the Hazards of Ultra-Processed Foods and Proposed Solutions  NIH/PubMed
  The U.S. has the lowest life expectancy among wealthy nations, and a key but underrecognized factor may be the widespread consumption of ultra-processed foods, which are linked to numerous chronic diseases. Like the tobacco crisis, addressing this issue requires engaging patients in crucial dietary conversations and overcoming resistance from powerful industries.
  

• Economist: How food affects the mind, as well as the body
  There is growing evidence that diet significantly affects not only physical health but also mental well-being. Nutrients and gut microbiota can influence mood, cognition, and the risk of mental illnesses such as depression. As research deepens, food is increasingly seen not just as fuel but as a key player in brain health and emotional resilience.
  

• New York Times: The link between highly processed foods and brain health

  Research over the past decade has shown that consuming more ultra-processed foods (UPFs) is associated with higher rates of depression and anxiety, as well as an increased risk of cognitive decline. UPFs, which make up about 60% of the average American diet, include packaged products like cereals, snack bars, and frozen meals. While the exact mechanisms are still being studied, scientists are increasingly concerned about the significant impact these convenient but potentially harmful foods have on our mental health and brain function.
  

• The Secret to Eating Healthy All Week   New York Times
  Advice on transitioning to stress-free weeknight dinners through effective meal preparation. This approach not only saves time and money but also promotes healthier eating habits by having ready-to-use ingredients for quick, nutritious meals throughout the week.
  

• "Are whole-grain foods really healthier?" The Guardian 
  Evaluating the health benefits of whole grains compared to refined grains reveals that whole grains can lead to a reduction in chronic disease. Whole grains contain more nutrients and fiber, which can help control cholesterol, weight, and blood pressure, thereby reducing the risk of heart disease and diabetes.