{"id":4326,"date":"2012-12-05T22:58:54","date_gmt":"2012-12-06T03:58:54","guid":{"rendered":""},"modified":"2022-06-18T08:41:31","modified_gmt":"2022-06-18T12:41:31","slug":"diet-detectives-spring-fruit-and-vegetable-artichoke-and-pineapple","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/es_pr\/diet-detectives-spring-fruit-and-vegetable-artichoke-and-pineapple\/","title":{"rendered":"Spring Fruit and Vegetable: Artichoke and Pineapple"},"content":{"rendered":"

Diet Detective\u2019s #Spring<\/a> #Fruit<\/a> and Vegetable: Artichoke and \u00a0Pineapple<\/strong><\/p>\n

Artichokes<\/b><\/p>\n

Nutrient Information<\/i> for 1 large globe: 81calories; 4.36 g protein; 0.52 g fat; 18 g carbs; 13.1 g of fiber<\/p>\n

Health Perks:<\/i> Wow \u2013 they\u2019re loaded with fiber. Artichokes are also an excellent source of vitamin C, and a good source of magnesium and folate (which helps with the production and maintenance of cell function). Artichokes are actually a super food. According to the Antioxidant Food Database created by the Institute of Basic Medical Sciences, University of Oslo in Norway, they are among the highest of all #vegetables<\/a> in antioxidants.<\/p>\n

To boost their antioxidant capacity even further, cook your artichokes, although eating a raw one would be virtually impossible. According to research published in the Journal of Agriculture and Food Chemistry,<\/i> \u201cThe antioxidant capacity of artichokes, measured by three different assays, enormously increased after cooking, particularly after steaming (up to 15-fold) and boiling (up to 8-fold).\u201d Additionally, artichokes are packed with vitamin K. The majority of the population fails to get enough K, which is required to make at least three proteins essential for bone formation. Studies have also linked diets adequate in vitamin K with a reduced risk of hip fracture in the elderly.<\/p>\n

Selection<\/i>: The Produce for Better Health Foundation’s Fruits & Veggies \u00ad More Matters suggests that \u201cHigh-quality artichokes are usually compact and heavy for their size. Squeezed, a fresh artichoke will make a squeak. The thickness of each stalk should correspond to the size of the artichoke. Thin stalks signal dehydration, so look for stalks that are firm without \u2018give.\u2019\u201d<\/p>\n

Storage<\/i>: \u201cArtichokes remain fairly constant in appearance for weeks, but flavor is adversely affected from the moment they are cut from the stalk. For maximum taste and tenderness, cook as soon as possible. Do not stock up on artichokes. Refrigerate unwashed, in a plastic bag, for up to one week,\u201d says the Produce for Better Health Foundation’s Fruits & Veggies \u00ad More Matters.
\n#Recipe<\/a><\/i><\/b>: Sun-Dried Tomato & Feta Stuffed Artichokes<\/p>\n

#Healthy<\/a> Recipe by Editors at EatingWell<\/i> magazine and The Eating Well Test Kitchen (Eatingwell.com).<\/p>\n

Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes.<\/p>\n

4 servings | Active Time: 1 hour | Total Time: 2 hours<\/p>\n

Ingredients<\/p>\n

Stuffing
\n2 1\/4 cups coarse dry whole-wheat bread crumbs
\n1 cup finely crumbled feta cheese
\n2\/3 cup oil-packed sun-dried tomatoes, rinsed and finely chopped
\n1\/2 cup minced fresh basil
\n2 cloves garlic, minced
\n1\/4 teaspoon salt
\n1\/4 teaspoon freshly ground pepper
\n1 tablespoon extra-virgin olive oil<\/p>\n

Artichokes
\n4 large artichokes, (2 1\/2-3 1\/2 pounds total)
\n6 teaspoons extra-virgin olive oil, divided
\n3 cloves garlic, minced
\n2 cups reduced-sodium chicken broth
\n1 tablespoon lemon juice<\/p>\n

Preparation<\/p>\n

Preheat oven to 375 F.<\/p>\n

To prepare stuffing: Combine bread crumbs, feta, tomatoes, basil, garlic, salt, pepper and oil in a medium bowl.<\/p>\n

To prepare artichokes: Cut off the top 1 inch of leaves from an artichoke. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off the stem to make a flat bottom. (Discard the stem.) Starting at the outer layers and progressing inward, pull the leaves apart to loosen. Pull open the leaves at the center until you see the spiky, lighter leaves around the heart. Pull out those lighter leaves to expose the fuzzy choke. Scoop out the choke with a melon baller or grapefruit spoon and discard. Repeat this step with the remaining artichokes.<\/p>\n

Spoon 1\/2 cup stuffing into the center of an artichoke. Stuff an additional 1\/2 cup stuffing between the outer leaves, toward the base, using a small spoon. Repeat with the remaining artichokes and stuffing. Divide any remaining stuffing among the artichokes.<\/p>\n

Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add broth and lemon juice; bring to a simmer. Carefully stand the artichokes upright in the pan. Drizzle each artichoke with 1 teaspoon oil.<\/p>\n

Cover, transfer the pot to the oven and bake until tender when pierced down through the center with a knife, about 50 minutes. Uncover and continue baking until the stuffing is slightly browned, about 10 minutes more. Remove from the braising liquid and serve. Use the braising liquid for dipping if desired.<\/p>\n

Nutrition per serving: 412 calories; 18 g fat (6 g saturated and 9 g mono); 28 mg cholesterol; 50 g carbohydrates; 16 g protein; 12 g fiber; 709 mg sodium; 757 mg potassium<\/p>\n

Pineapples<\/b>
\nNutrient Information <\/i> for 1 slice (4 2\/3″ diameter x 3\/4″ thick): 83 calories; 0.2 g fat; 0.9 g protein; 22 g carbs; 2.3 g fiber<\/p>\n

Health Perks:<\/i>\u00a0 Pineapples are loaded with manganese, which is a trace mineral that helps to catalyze enzymes required for various bodily functions. They are also high in vitamin C. Vitamin C is an antioxidant that counteracts damage to cells from smoking and pollution and helps protect against cancer. It helps the body absorb iron, strengthens blood vessels and maintains healthy gums. Vitamin C is required for synthesizing important body compounds and chemicals such as collagen (a structural component of blood vessels, tendons, ligaments and bone), norepinephrine (a brain chemical) and carnitine (assists in transporting fat). \u00a0 In addition, pineapples are a good source of much-needed potassium and contain fiber, thiamin and vitamin B6.<\/p>\n

Pineapples also contain bromelain, an enzyme that aids in the digestion of protein. Bromelain is also said to reduce inflammation, which is helpful for arthritis and joint pain, although there have not been any specific studies demonstrating this.
\nSelect<\/i>: <\/b>According to the Produce for Better Health Foundation’s Fruits & Veggies \u00ad More Matters ( www.fruitsandveggiesmorematters.org<\/a>), you should choose pineapples that have dark green leaves and are heavy for their size. Avoid those with soft or dark spots and dry-looking leaves.<\/p>\n

Store<\/i>: <\/b>Try to eat your pineapple as soon as you can. However, you can refrigerate cut pineapple for a few days. According to Dole Pineapples (www.Dole.com<\/a>), they are picked when ripe and don\u2019t ripen any more after harvesting.<\/p>\n

Recipe<\/i>: Jamaican Jerk Shrimp & Pineapple Salad<\/p>\n

Healthy Recipe by Editors at EatingWell<\/i> magazine and The Eating Well Test Kitchen (Eatingwell.com).<\/p>\n

4 servings | Active Time: 45 minutes | Total Time: 1 3\/4 hours (includes marinating time)<\/p>\n

Ingredients<\/p>\n

1 cup unsweetened pineapple juice
\n1 teaspoon freshly grated lime zest
\n3 tablespoons lime juice
\n1 tablespoon canola oil
\n2 cloves garlic, very finely chopped
\n1\/2 teaspoon dried thyme
\n1\/2 teaspoon dried oregano
\n1\/4 teaspoon ground cinnamon
\n1\/4 teaspoon ground allspice
\n2 tablespoons Jamaican jerk sauce, (see Note)
\n20 large shrimp (about 1 pound), peeled and deveined
\n3 cups cooked white rice
\n1 16-ounce can black beans, rinsed
\nSalt & freshly ground pepper to taste
\n2 cups fresh pineapple chunks, (about 1\/2 pineapple)
\n6 thick scallions, trimmed and cut into 2-inch lengths
\n1 head Boston lettuce, washed, dried and torn
\nLime slices for garnish<\/p>\n

Preparation<\/p>\n

Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1\/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.<\/p>\n

Whisk together jerk sauce and 1\/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.<\/p>\n

Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.<\/p>\n

Preheat grill. Remove the shrimp from the marinade. (Discard the marinade.) Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.<\/p>\n

Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.<\/p>\n

Nutrition per serving: 477 calories; 6 g fat (1 g saturated and 2 g mono); 172 mg cholesterol; 73 g carbohydrates; 32 g protein; 7 g fiber; 387 mg sodium; 645 mg potassium<\/p>\n

Note: Prepared jerk sauce is a hot and spicy sauce used to marinate meat before grilling or roasting. It can be found in the gourmet section or with barbecue sauces in most supermarkets.<\/p>","protected":false},"excerpt":{"rendered":"

Artichokes<\/b><\/p>\n

Nutrient Information<\/i> for 1 large globe: 81calories; 4.36 g protein; 0.52 g fat; 18 g carbs; 13.1 g of fiber<\/p>\n

Health Perks:<\/i> Wow \u2013 they\u2019re loaded with fiber. Artichokes are also an excellent source of vitamin C, and a good source of magnesium and folate (which helps with the production and maintenance of cell function). Artichokes are actually a super food. According to the Antioxidant Food Database created by the Institute of Basic Medical Sciences, University of Oslo in Norway, they are among the highest of all vegetables in antioxidants.<\/p>","protected":false},"author":32,"featured_media":7203,"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":[174,175],"tags":[642,205,320,342,273],"class_list":["post-4326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-eating","category-healthy-recipes-cooking","tag-fruit","tag-healthy","tag-recipe","tag-spring","tag-vegetables"],"yoast_head":"\nSpring Fruit and Vegetable: Artichoke and Pineapple —<\/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_pr\/diet-detectives-spring-fruit-and-vegetable-artichoke-and-pineapple\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spring Fruit and Vegetable: Artichoke and Pineapple\" \/>\n<meta property=\"og:description\" content=\"ArtichokesNutrient Information for 1 large globe: 81calories; 4.36 g protein; 0.52 g fat; 18 g carbs; 13.1 g of fiberHealth Perks: Wow \u2013 they\u2019re loaded with fiber. Artichokes are also an excellent source of vitamin C, and a good source of magnesium and folate (which helps with the production and maintenance of cell function). Artichokes are actually a super food. According to the Antioxidant Food Database created by the Institute of Basic Medical Sciences, University of Oslo in Norway, they are among the highest of all vegetables in antioxidants.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/foodmedcenter.org\/es_pr\/diet-detectives-spring-fruit-and-vegetable-artichoke-and-pineapple\/\" \/>\n<meta property=\"og:site_name\" content=\"Center For Food As Medicine & Longevity\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/foodmedcenter\" \/>\n<meta property=\"article:published_time\" content=\"2012-12-06T03:58:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-06-18T12:41:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/foodmedcenter.org\/wp-content\/uploads\/shutterstock_97906622.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1249\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" 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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 & 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 & 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. 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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 & 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 & 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_pr\/author\/charles-platkin\/"}]}},"modified_by":"Charles Platkin, PhD, JD, MPH","_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts\/4326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/comments?post=4326"}],"version-history":[{"count":1,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts\/4326\/revisions"}],"predecessor-version":[{"id":17648,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts\/4326\/revisions\/17648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/media\/7203"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/media?parent=4326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/categories?post=4326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/tags?post=4326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}