{"id":4055,"date":"2012-08-16T12:00:57","date_gmt":"2012-08-16T16:00:57","guid":{"rendered":""},"modified":"2022-06-17T15:05:15","modified_gmt":"2022-06-17T19:05:15","slug":"diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/es_mx\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\/","title":{"rendered":"Disease-Fighting Chicken Vegetable Soup &#8212; Just in Time for Cold and Flu Season"},"content":{"rendered":"<p>Well, first let\u2019s talk about the <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_mx\/tag\/soup\/\">#soup<\/a>&#8216;s overall <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_mx\/tag\/health\/\">#health<\/a> benefits, which include significant amounts of vitamin A, vitamin C, vitamin K, vitamin B6, folate, potassium, manganese, antioxidants, a tremendous amount of fiber and \u2014 if you happen to be watching your weight \u2014 the ability to fill you up. Because soups have a water base, they tend to make you feel less hungry, and you eat less as a result. In fact, Barbara Rolls, Ph.D., professor of nutrition at Penn State University, led a study showing that eating soup prior to your meal could reduce your mealtime consumption by as much as 100 calories.<\/p>\n<p>Now, in terms of chicken soup\u2019s reputation as a cold and flu remedy \u2014 Moses Maimonides, a Jewish philosopher and physician, wrote about its healing properties as far back as the 12th century. In modern times, Stephen Rennard, M.D., a researcher at the University of Nebraska Medical Center, found that chicken soup contains a number of substances and has anti-inflammatory properties that may reduce the symptoms of upper-respiratory infections (including colds).<\/p>\n<p>While Rennard and his team were not able to find the exact ingredients that created the effect of the chicken soup, they did find that the movement of neutrophils \u00ad white blood cells \u2014 was reduced, and, as a result, inflammation in the upper-respiratory tract that causes the symptoms of a cold was reduced. Of course, other researchers have theorized that the mere fact of inhaling warm steam while eating the soup raises the temperature of the airways and assists in relaxing secretions. And drinking liquids also helps to increase hydration, which in turn eases the symptoms of a cold.<\/p>\n<p>So, without further ado, here is a fantastic <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_mx\/tag\/recipe\/\">#recipe<\/a> for a healing chicken soup that I&#8217;ve been making and eating for years. Freeze a few quarts for a lazy, cold Sunday when you feel a cold or flu coming.<\/p>\n<p><em>Serves 20.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 parsnips<\/li>\n<li>1 bunch Italian parsley<\/li>\n<li>6 large carrots<\/li>\n<li>1 bunch fresh dill<\/li>\n<li>10 large stalks celery<\/li>\n<li>4 large onions<\/li>\n<li>2 turnips<\/li>\n<li>4 leeks<\/li>\n<li>1 bunch broccoli<\/li>\n<li>8 cloves garlic<\/li>\n<li>2 whole chicken breasts with skin and bones<\/li>\n<li>2 skinless and boneless chicken breasts<\/li>\n<li>2 cups fat-free, low-sodium, no-MSG chicken broth<\/li>\n<li>1 ounce garlic powder<\/li>\n<li>1 ounce onion powder<\/li>\n<li>3 tablespoons pepper<\/li>\n<li>3 tablespoons salt<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>Wash and clean all <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_mx\/tag\/vegetables\/\">#vegetables<\/a>. Peal and cut off the tops and bottoms of the carrots, parsnips and turnips. Peal the garlic and onions, (or use already pealed garlic). Cut all the vegetables into 3 or 4 pieces. Wash the chicken breasts.<\/p>\n<p>Fill a 12-quart, lidded cooking pot with 10 \u00bd to 11 quarts of water. Add all the ingredients except the salt and pepper to the pot and bring to a boil. Lower the heat, cover and simmer for approximately 3 hours. After about 2 hours, carefully remove the chicken breasts. Place the breasts on a large plate and remove and discard the skin and bones. Return the chicken to the pot.<\/p>\n<p>After 3 hours, turn off the burner and let the soup sit, covered, for about 2 or 3 hours. Taste, add pepper and salt to taste, and refrigerate. The soup is best served the next day, so it has time to thicken and settle.<\/p>\n<p><em>Nutritional Information:<\/em> 2 cups (per serving), 129 calories, 1g fat, 20g carbs, 834mg sodium, 5g fiber, 11g protein.<\/p>\n<p><strong>Health Benefits of Chicken Soup Ingredients:<\/strong><\/p>\n<p><em>Parsnips:<\/em> They\u2019re sweet, low in calories and loaded with fiber. They\u2019re also loaded with folate, which helps reduce the levels of homocysteine, an amino acid that, at high levels, can lead to artery damage. Low folate levels can lead to hyperhomocysteinemia, a risk factor for vascular disease, cancer and cognitive dysfunction. Parsnips are also a good source of vitamin C (which boosts the immune system), vitamin E and potassium.<\/p>\n<p><em>Italian parsley:<\/em> Loaded with vitamin K, as well as an excellent source of vitamins A (for eye health) and C. Parsley also contains the phytochemical myristicin, which studies have shown to inhibit tumor formation, particularly in the lungs. And it is a top source of the antioxidant flavonoid apigenin, which is said to protect the prostate.<\/p>\n<p><em>Carrots:<\/em> Packed with the antioxidant beta carotene, which may reduce the risk of heart disease and cancer and promote better vision.<\/p>\n<p><em>Dill:<\/em> Has calcium, iron and anti-bacterial properties. Dill also contains monoterpenes, which, according to the <em>Journal of Nutrition<\/em>, are said to have anti-tumor properties.<\/p>\n<p><em>Celery:<\/em> Although water accounts for more than 95 percent of its weight, celery is a good source of fiber and supplies modest amounts of antioxidants, vitamins and minerals. One cup provides 260 milligrams of potassium, 40 milligrams of calcium and 36 micrograms of folic acid. Celery is loaded with phytonutrients such as quercetin (which promotes prostate and brain health).<\/p>\n<p><em>Garlic:<\/em> A clove of garlic has 4 calories but packs a mighty nutrient punch. Garlic is an excellent source of manganese, a very good source of vitamins B6 and C and a good source of selenium. It is also said to have strong anti-cancer properties. The compound that produces much of the disease-fighting activity of garlic is allicin.<\/p>\n<p><em>Onion:<\/em> Onions contain more quercetin than any other common fruit or vegetable. This potent antioxidant has been linked to a reduction in the risk of heart disease, Alzheimer&#8217;s and a variety of cancers (such as prostate and lung cancer). Onions also contain phytochemicals, which are known for their anti-cancer and anti-microbial properties. And, according to researchers at the University of Wisconsin-Madison, they also show anti-platelet activity (platelet accumulation is linked to heart disease) and may protect against gastric ulcers by preventing the growth of <em>Helicobacter<\/em> pylori, a microorganism. Onions, like leeks, also contain inulin.<\/p>\n<p><em>Turnip:<\/em>A root vegetable that has calcium, iron, fiber and is high in vitamin C.<\/p>\n<p><em>Leeks.<\/em> They&#8217;re a good source of manganese, a trace mineral that plays an important role in the formation and maintenance of bone and connective tissue. Also, like onions, leeks contain the prebiotic fiber inulin, which can selectively improve the proportion of good bacteria in the colon that help to create a physical barrier to infection and have been linked to improved absorption of important minerals such as calcium and magnesium. Leeks also have the flavonoid kaempferol, which helps fight degenerative diseases such as cancer, diabetes, cardiovascular diseases and cataracts.<\/p>\n<p><em>Broccoli:<\/em> One of the healthiest vegetables on the planet. High intakes of broccoli and other cruciferous vegetables are linked to a lower risk of lung, prostate and colorectal cancer. Broccoli is also high in potassium, vitamin A, vitamin K and folic acid, all of which are vital to heart health.<\/p>","protected":false},"excerpt":{"rendered":"<p>Well, first let\u2019s talk about the soup&#8217;s overall health benefits, which include significant amounts of vitamin A, vitamin C, vitamin K, vitamin B6, folate, potassium, manganese, antioxidants, a tremendous amount of fiber and \u2014 if you happen to be watching your weight \u2014 the ability to fill you up. Because soups have a water base, they tend to make you feel less hungry, and you eat less as a result. In fact, Barbara Rolls, Ph.D., professor of nutrition at Penn State University, led a study showing that eating soup prior to your meal could reduce your mealtime consumption by as much as 100 calories.<\/p>","protected":false},"author":32,"featured_media":7598,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[175],"tags":[195,320,209,273],"class_list":["post-4055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-recipes-cooking","tag-health","tag-recipe","tag-soup","tag-vegetables"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Disease-Fighting Chicken Vegetable Soup -- Just in Time for Cold and Flu Season &#8212;<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodmedcenter.org\/es_mx\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Disease-Fighting Chicken Vegetable Soup -- Just in Time for Cold and Flu Season\" \/>\n<meta property=\"og:description\" content=\"Well, first let\u2019s talk about the soup&#039;s overall health benefits, which include significant amounts of vitamin A, vitamin C, vitamin K, vitamin B6, folate, potassium, manganese, antioxidants, a tremendous amount of fiber and \u2014 if you happen to be watching your weight \u2014 the ability to fill you up. Because soups have a water base, they tend to make you feel less hungry, and you eat less as a result. In fact, Barbara Rolls, Ph.D., professor of nutrition at Penn State University, led a study showing that eating soup prior to your meal could reduce your mealtime consumption by as much as 100 calories.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/foodmedcenter.org\/es_mx\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\/\" \/>\n<meta property=\"og:site_name\" content=\"Center For Food As Medicine &amp; Longevity\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/foodmedcenter\" \/>\n<meta property=\"article:published_time\" content=\"2012-08-16T16:00:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-06-17T19:05:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/foodmedcenter.org\/wp-content\/uploads\/chicken-veggies-soup.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1536\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Charles Platkin, PhD, JD, MPH\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@foodmedcenter\" \/>\n<meta name=\"twitter:site\" content=\"@foodmedcenter\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Charles Platkin, PhD, JD, MPH\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\\\/\"},\"author\":{\"name\":\"Charles Platkin, PhD, JD, MPH\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/person\\\/56244d57478b54543e75ed8c889935b8\"},\"headline\":\"Disease-Fighting Chicken Vegetable Soup &#8212; 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Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon &amp; Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City &amp; State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.\",\"sameAs\":[\"https:\\\/\\\/foodmedcenter.org\",\"foodmedcenter\",\"https:\\\/\\\/www.linkedin.com\\\/in\\\/platkin\",\"https:\\\/\\\/www.youtube.com\\\/@foodmedcenter\",\"https:\\\/\\\/en.wikipedia.org\\\/wiki\\\/Charles_Stuart_Platkin\"],\"honorificPrefix\":\"Dr.\",\"honorificSuffix\":\"PhD, JD, MPH\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/es_mx\\\/author\\\/charles-platkin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Disease-Fighting Chicken Vegetable Soup -- Just in Time for Cold and Flu Season &#8212;","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/foodmedcenter.org\/es_mx\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\/","og_locale":"es_MX","og_type":"article","og_title":"Disease-Fighting Chicken Vegetable Soup -- Just in Time for Cold and Flu Season","og_description":"Well, first let\u2019s talk about the soup's overall health benefits, which include significant amounts of vitamin A, vitamin C, vitamin K, vitamin B6, folate, potassium, manganese, antioxidants, a tremendous amount of fiber and \u2014 if you happen to be watching your weight \u2014 the ability to fill you up. Because soups have a water base, they tend to make you feel less hungry, and you eat less as a result. In fact, Barbara Rolls, Ph.D., professor of nutrition at Penn State University, led a study showing that eating soup prior to your meal could reduce your mealtime consumption by as much as 100 calories.","og_url":"https:\/\/foodmedcenter.org\/es_mx\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\/","og_site_name":"Center For Food As Medicine &amp; Longevity","article_publisher":"https:\/\/www.facebook.com\/foodmedcenter","article_published_time":"2012-08-16T16:00:57+00:00","article_modified_time":"2022-06-17T19:05:15+00:00","og_image":[{"width":1536,"height":1024,"url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/chicken-veggies-soup.jpg","type":"image\/jpeg"}],"author":"Charles Platkin, PhD, JD, MPH","twitter_card":"summary_large_image","twitter_creator":"@foodmedcenter","twitter_site":"@foodmedcenter","twitter_misc":{"Escrito por":"Charles Platkin, PhD, JD, MPH","Tiempo de lectura":"5 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/foodmedcenter.org\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\/#article","isPartOf":{"@id":"https:\/\/foodmedcenter.org\/diet-detectives-powerhouse-disease-fighting-chicken-vegetable-soup-just-time-cold-and\/"},"author":{"name":"Charles Platkin, PhD, JD, MPH","@id":"https:\/\/foodmedcenter.org\/#\/schema\/person\/56244d57478b54543e75ed8c889935b8"},"headline":"Disease-Fighting Chicken Vegetable Soup &#8212; 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Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon &amp; Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City &amp; State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/es_mx\/author\/charles-platkin\/"}]}},"modified_by":"Charles Platkin, PhD, JD, MPH","_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/posts\/4055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/comments?post=4055"}],"version-history":[{"count":1,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/posts\/4055\/revisions"}],"predecessor-version":[{"id":17436,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/posts\/4055\/revisions\/17436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/media\/7598"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/media?parent=4055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/categories?post=4055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/tags?post=4055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}