Eggplant a good source of antioxidants
Q. How nutritious is eggplant?
A. Although you won't find much vitamin C, A or folate in eggplant, it provides a good source of fiber as well as disease-fighting phytochemicals. In fact, an eggplant's purple hue is the result of antioxidant anthocyanins, compounds that some researchers believe may play a role in preventing cancer.
Additional antioxidant activity is evident once you slice an eggplant. The browning of the vegetable's inner pulp shortly after you cut into it results from the reaction of eggplant's phenolic compounds with oxygen. These powerful antioxidants act as scavengers and rid our bodies of the highly reactive "free radicals" that can damage our cells and promote cancer development and heart disease.
Unfortunately, higher levels of these protective phytoehemicals can make foods taste bitter, so researchers are developing new eggplant varieties which offer the best balance of protective phenols and good taste.
Meanwhile, when cooking with eggplant, make sure that you choose low-fat preparations to help control calories. Grill, roast or broil it, rather than eating it breaded, fried or smothered in high-fat cheese.
Q. Does diet influence risk of stroke?
A. Strokes can be classified as isehemic (resulting from a blocked blood vessel to or in the brain) and hemorrhagic (caused by a burst blood vessel in the brain). In both cases, brain cells die when they don't get the oxygen and nutrients they need.
Diet and lifestyle choices that help lower our risk of heart disease and cancer can also lower your risk of stroke. These include: avoiding tobacco; eating a diet low in saturated fat that includes a wide variety of fruits, vegetables and whole grains; watching both the portion and proportion of the foods you eat in order to reach and maintaining a healthy weight and keep blood sugars controlled; limiting sodium and boost dietary potassium (think fresh fruits and vegetables) to keep your blood pressure under control; staying physically active and aiming for at least 30 minutes of moderate activity a day.
Q. Are egg and milk allergies two separate concerns?
A. Although milk and eggs are frequently classified together in the dairy category, the proteins in these foods are different. Since allergies result from a reaction to a specific protein, an allergy to one food does not necessarily translate into an allergy to the other. Don't automatically assume that because someone must avoid milk they need to avoid eggs, and vice versa.
When it comes to food allergies, it is important to be aware of hidden sources of each of these proteins in foods. Be sure to read labels carefully.
If you see casein, caseinate, whey or butter in an ingredient list, this indicates the presence of milk protein. Unexpected nondairy foods like deli meat can hide milk proteins. Foods that contain albumin indicates egg protein in a product. Egg substitutes, baked goods and pastas can all contain this protein.
If you have a food allergy, you may find meeting with a registered dietitian useful to help learn how to eat a balanced diet while avoiding those foods that you cannot tolerate.