news & notes
Soothe stomach upset with
these natural digestive aids
Do you love traditional holiday faves like honey-
baked ham and pecan pie … but they don’t love
you back? If you regularly suffer from an upset
stomach, consider taking digestive enzymes.
After you hit age 30, your body’s natural enzyme
production drops off, so foods high in fat and
carbohydrates become more difficult to digest—
potentially leaving you with bloating, consti-
pation, or diarrhea.
Taking enzyme supplements regularly
(or eating enzyme-rich foods, such as
pineapple) helps break down foods so
nutrients can be absorbed. Enzymes can also help ease symptoms
of lactose or gluten intolerance. Never take enzymes, though, if you have
open stomach ulcers—the results can be painful.
When buying supplements for digestion, look for plant-based products
that combine several enzymes—these are more likely to work across the
gastrointestinal tracts’ broad range of pH levels. And be sure to take the pills
with food. Try them with two meals a day for three months; after that, you
may be able to go with your gut and cut back. –Laurie Budgar
Ah, enzymes!
Look for combos of the
following enzymes …
Enzyme
Amylase
Cellulase
Lipase
Helps digest
Starch
Cellulose from
plant foods
Fats
Lactase
Phytase
Protease (bromelain)
Sucrase and maltase
Lactose in dairy
Grains and legumes
Protein
Complex sugars
Best produce bets now
{ November:
red grapefruit}
{ December:
medjool dates}
S ELEC T * One of winter’s tastiest gifts, red grapefruit offers immunity-boosting vitamin C and lycopene, a cancer-
fighting phytochemical found in red plant foods. Look for
heavy grapefruit with golden,
tight skins and no obvious
soft spots; store only a couple
of days at room temp or in a
plastic bag in your fridge’s
vegetable drawer.
SELECT * Irresistible fresh dates—which ave thin skins over supersweet, sticky flesh
and a single elongated pit—hail from the Middle
East and may be the oldest cultivated crop. Dried ones
are sold year-round; both fresh and dried offer fiber, iron,
and protein. Choose plump, shiny, slightly crinkly dates
without visible sugar residue. Refrigerate fresh dates for up
to two weeks, and store dried ones up to six months in
a cool, dry place.
SERVE * As a healthy breakfast or snack, halve and eat straight, or section and layer with plain yogurt; fresh
pomegranate seeds; and chopped toasted pecans, granola,
or flaked coconut. For an easy, bright salad dressing, mix
one part red grapefruit juice with one part white balsamic
vinegar and two parts fruity olive oil. Season with salt,
pepper, and a little Dijon mustard. Drizzle on a salad of thinly
shaved fennel, orange sections, and butter lettuce. Or toss
grapefruit sections into chicken or shrimp salad.
SERVE * For an easy, impressive appetizer, slit fresh dates lengthwise and remove pits; stuff with goat cheese
and an almond, and drizzle with balsamic glaze. Chop dates
and add to practically any dessert: cobbler topping, piecrusts,
banana bread, cakes, and muffins. They’re also fabulous in
shakes and smoothies; try a blend of finely chopped dates,
papaya, and soy or coconut milk. –Elisa Bosley
TOP: M. THOMSEN / VEER; BOTTOM LEFT: JUPITER IMAGES; BOTTOM RIGHT: ISTOCKPHOTO
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