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  • Ricka Robb Kohnstamm

Why lean into cooking with whole foods, when grabbing fast food for lunch is easier?

As summer begins to move almost imperceptibly into the coolness of autumn, I am alert to the abundance of local whole foods that flood my farmers’ markets. Green beans, cucumbers, tomatoes, berries, kale… and soon there will be squash and fall fruit.

They look beautiful and taste wonderful, but truthfully, it takes effort to choose whole foods over the convenience of prepared or processed options that so seductively promise a quick fix for all kinds of hunger.

Is it worth the effort?

The answer is an unequivocal “YES!” because the foods we eat are fundamental to good heart and brain health. Keeping my heart and brain healthy are high priorities for me, so it’s worth it to make the effort.

One way to keep it simple is to focus on the types of foods we eat, rather than individual nutrients like protein or fat.

Harvard Medical School suggests eating more fruits and vegetables, whole grains, fish and seafood, vegetable oils, beans, nuts and seeds.

They also suggest eating less whole milk and other full-fat dairy foods, red meat, processed meats, highly refined and processed grains and sugars, and sugary drinks. Yes, juice is a sugary drink.

Oldways Nutrition traditional diet pyramids are beautiful and provide an easy to follow guide to the nutrition that supports health.

Hello, I'm Ricka.

Ricka Kohnstamm Executive & Physician Coach Profile Photo

I'm a Nationally Board Certified (NBC-HWC) Integrative Health and Wellbeing Coach. I specialize in working with physician leaders, corporate leaders, non-profit executives and their families to navigate complex work and personal issues so they can strengthen their relationships, heal, and feel hopeful about the future again. 



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