As finals approach, graduation nears, and the semester draws to a close, Friedman students will be heading off to jobs, internships, and research projects for the summer. But before they do, The Sprout has one more issue for everyone with the latest news, science, trends, and a few more ways to enjoy your summer.
First, the Friedman Justice League examines the evolving state of Chinatown and is seeking input about a potential tour of the neighborhood for new Friedman students as part of their school orientation. Last month, The Sprout‘s own Ally Gallop completed the Boston Marathon, and she shares the experience with readers (and be sure to check out her April article on the DGAC’s recommendations regarding cholesterol, now updated after a conversation with Walter Willett). In other news, food labeling and GMOs continue to be hot topics of debate, and first-time writers Marissa Donovan and Hannah Packman look at the recent “repeal the seal” controversy and GMOs, respectively.
On the science side, Katie Mark describes her experience with blood analytics to determine nutrition for optimal athletic performance. After she compared vitamin K to Robert Pattinson a few months ago, Emily Finnan takes a deep dive into the science behind one of its specific forms: vitamin K2.
Curious about fenugreek or bone broth? We have you covered with pieces by Nusheen Orandi and Grace Goodwin. Meanwhile, Michelle Borges covers a new workshop based out of the University of Chicago that aims to provide nutrition and cooking training to medical students.
Finally, we get you prepared for summer with an addition to your reading list, a workout regimen, and seasonal recipes. Katherine Pett reviews Alan Levinovitz’s The Gluten Lie, which tackles fad diets and popular myths. Rachel Chiaverelli and Justin Zabinski team up to present a beach season workout accompanied by a playlist to get you through it. And Becky Jay and Mireille Najjar bolster your summer menu options with five lettuce-less salads and a peachy French toast recipe.
Good luck to everyone during finals week!
Matt and Katherine
In this Issue:
by Alison Brown and Abigail Harper
With the rapid construction of luxury high-rises amidst the newly built Whole Foods Market, Boston’s historic Chinatown is fighting for its life. In the thick of these evolving changes, the Friedman Justice League is making a push for the Friedman School to support local Asian businesses and gain a better appreciation of the culture in which the school is situated.
“Welcome to Hopkinton: it all starts here.” Or so the famous marathon billboard reads…
by Marissa Donovan
The Academy of Nutrition and Dietetics, the worlds largest organization of food and nutrition professionals, faced criticism recently after establishing an agreement to display their Kids Eat Right seal on Kraft Singles. This controversy sparked debate regarding Academy endorsement of specific food products both within the nutrition community and extending further out to consumers.
The use of genetic modification in our food system is a polarizing issue. However, the current discourse often ignores the grey areas, and may be detrimental to the public understanding of GMOs.
What if you could restock your fridge based on your blood nutrient and hormone levels?
by Emily Finnan, RD
10 years ago, vitamin K2 was largely unheard of. Today, it’s a top Google search term, the subject of numerous books, and over 500 supplements are sold on Amazon. In part, due to a growing number of vitamin K2 supporters who champion it as a necessity for bone and heart health. However, 76 years after its discovery, it seems we still have more questions than answers about this important nutrient.
by Nusheen Orandi
You may think you’ve never heard of this legume, especially since it sounds like an ancient language or something. But its supplement form hit health food stores and is becoming an area of interest in nutrition research. You might even see it in grocery stores “superfood” exclamations soon. What makes people with diabetes or high cholesterol look to fenugreek for help?
What’s up with the latest nutritional “superfood” known as bone broth? Is this trend all hype, or does it have legs, er, bones?
by Michelle Borges
A group of medical students at the University of Chicago will soon be starting a Food as Medicine workshop series led by local chefs and its founder Dr. Geeta Maker-Clark, an integrative family physician.
by Katherine Pett
Looking for a nutritional antidote to food fears? Take a look at new release The Gluten Lie by Alan Levinovitz, PhD, and stop being scared of your sandwich.
by Rachel Chiaverelli and Justin Zabinski
As every magazine cover in the supermarket line reminds us, it’s almost that time of the year—BEACH SEASON! Rather than focusing on losing weight and toning up to transiently express some sort of seasonal variation of a six-pack for the beach (pun intended), let’s focus on making a long-term change to look good and feel great this summer and beyond!
by Rebecca Jay
When hearing the word “salad,” a heaping bowl (or mason jar…) of leafy greens most likely comes to mind. While lettuce-based salads are delicious vehicles for vegetables and other nutritious toppings, salads come in many other forms. This summer, step out of your leafy comfort zone, and discover a whole new world of lettuce-less salads in which other exciting, nutrient-dense, and in-season fruits and vegetables receive the attention they rightfully deserve.
Embrace the warm weather with classic French toast coated with cinnamon and topped with sliced peaches.