STRESSSS!!! spells out what happens to your body so that you may be better able to recognize stress; then handle or dissipate it. What you turn to matters. Reasonable suggestions are proposed.

My recent journey through Japan bombarded my senses! New tastes, flavors and textures rocked my world! At first it was overkill—especially as a plant-based Registered Dietitian/Nutritionist who prefers tofu over Kobe beef. Then, I bowed with appreciation.

I like the commentaries that have ensued since unveiling the 2025-2030 Dietary Guidelines for Americans. The ones that examine the good, the bad and the ugly. What works, what doesn’t and the broad expanse in between. Time to evaluate all sides of this inverted pyramid!‍

Tofu has been a traditional food in the Asian region for more than thousands of years, but this is 2025 and the US is lagging in consumption. Tofu doesn’t have to be camouflaged as a burger, or sauced beyond recognition as offered at some fast-food Asian outlets, but it does need to look and taste more appealing for increased acceptance—especially in US markets!

I’ve been fascinated by the ins and outs of soy for years in my own diet. For those who are aging, there may be less concern about soy and its relationship to estrogen and breast or endometrial cancers, but more concern about soy and cognition, thyroid function, and whether or not adding soy protein to your diet has cardiovascular benefits.

Mocktails. Non-alcoholics. Drinks with the alcohol removed or almost gone. Beverages such as these seem to be on the rise. First, good for you for going clean! A gift to your brain and body. Second, check out what you’re trading. Calories, carbs and sugars from non-alcoholic drink mixes or non-alcoholic beers may be more than you bargained. Here's non-alcoholic facts and fiction …