Food as medicine

A transcript is available online

America is obsessed with food. And it's killing us.

It's estimated that half of all Americans will be obese within a decade. Overweight and obesity are directly tied to heart disease, Type 2 diabetes, joint disorders, erectile dysfunction, high blood pressure, stroke, and contribute to dementia and some cancers.��

On today's program we focus on how the object of our obsession could ��� just maybe ��� become the means to our better health.

What does it mean to think of food as medicine?

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Our guests are Dr. Miles Hassell, board certified in internal medicine and in private practice at Providence St. Vincent Medical Center in Portland, Oregon. He established the Integrative Medicine Program at Providence Cancer Center and is Associate Medical Director/Professor at Pacific University School of Physician Assistant Studies. He uses evidence-based nutrition and exercise options in his medical practice and lectures widely to physician groups regarding the use of nutritional medicine. Along with his sister Mea, Dr. Hassell is the author of "Good Food, Great Medicine: A Mediterranean Diet and Lifestyle Guide."

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Check out these excerpts from Dr. Hassell's book.

• Meal planning tips
• Pantry Basics (Shopping list)
• Risk Reduction Action Plan (Start with your pantry)
• Risk Reduction Action Plan (Secret weapon: Protein + Good Fat + Fiber)

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Chef Josh Galliano grew up in New Orleans where life is a little slower and the food is a little more amazing. After studying History as an undergrad and Political Science as a grad student at LSU, he went to London and Le Cordon Bleu where he received the Grand Dipl��me. Galliano cooked and honed his skills in Angela Hartnett's MENU and at Roussillon, both in London, Restaurant Daniel in New York, and Commander's Palace in New Orleans. Galliano moved to St. Louis and found community and support that rewarded him with a loyal following and awards such as ���Food and Wine���s Best New Chef: Midwest��� and multiple nominations for the James Beard-Best Chef in the Midwest award. Today he's elbow deep in dough at Companion Baking, making breads steeped in tradition and new breads that express healthfulness, place, and awareness of community.

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