Prevention August 2020

LAST SUMMER, our test kitchen chefs found some beautiful figs when they were out shopping for other ingredients, and they were practically jumping with glee when they shared what they’d made. “We have to put these in the magazine!” we all said. The only problem: We were working on the November issue at the time. In magazine world, figs were out of season. But we found a little extra time on a day we were photographing food for fall and winter, sneaked those figs onto the set, and filed the pictures away. “It’ll be nice next year when we have this all ready to go,” we said. Little did we know that one year later would feel like a hundred and looking at the images again would be like opening…

There’s now another reason to keep an eye on your salt intake: Consuming too much could weaken your immune system. European researchers conducted studies on mice and found that those fed a highsalt diet suffered from much more severe bacterial infections than others. And when a small group of human volunteers consumed an extra six grams of salt per day (about a teaspoon), they exhibited immune deficiencies, the research team discovered. More studies are needed, but it’s always a good idea to monitor how much sodium you eat—limit processed or packaged foods, cook your own meals whenever possible, and flavor your food with spices, fresh herbs, and vinegar or citrus instead of a heavy sprinkling of salt. Skin Cancer Update A common over-the-counter drug may help treat malignant melanoma, a…

American households waste, on average, about a third of the food they buy—with nearly $2,000 going down the drain each year—so it’s both an environmental and a financial problem, says an analysis by Penn State researchers. Ready to waste less? Try these tips. CREATE A MENU Go a step further than simply bringing a list: Create a weekly menu to help you shop smarter. You’ll be able to gauge quantity so you won’t over- or under-buy (goodbye, leftovers that never get eaten!), and you’ll know exactly what each food item will be used for—no more scrambling to figure out what to do with the last of your produce and that half-eaten carton of eggs. STORAGE SAVVY Look online to learn how to store food to maximize freshness; for instance, certain…

When an ingredient’s name literally translates to “everlasting,” it’s no wonder someone thought to try it in skincare. Immortelle, a flowering plant (also known as helichrysum) found in the Mediterranean, is named for the fact that its flowers maintain their bright yellow color even after they are dried. Extract, oil, and water from it are now blooming in skincare products claiming to have skin-healing and anti-aging effects. Do the flower’s vibrancy-preserving properties really translate to skin? Maybe, but experts say more research is needed. “Some small analyses show that the extract has antimicrobial and anti-inflammatory effects,” says Deanne Mraz Robinson, M.D., an assistant clinical professor of dermatology at Yale New Haven Hospital in New Haven, CT. Immortelle also shows some promise as an antioxidant and a wound healer, she says.…

SERVES 4 1 Place 2 pitas (split in half horizontally), cut sides down, on a foil-lined baking sheet. Bake at 450°F until golden brown and crisp, 5 to 6 minutes. Flip over so cut sides are facing up. 92¢ 2 Meanwhile, combine 2 cloves garlic (finely grated), 3 Tbsp olive oil, ¼ tsp red pepper flakes, and 1⁄2 tsp kosher salt. 35¢ 3 Transfer 1 Tbsp of oil mixture to a second bowl and toss with 1 lb large tomatoes (cut into chunks). Let sit until ready to serve. $1.99 4 Toss 1 small bunch spinach (thick stems discarded) in remaining oil mixture to coat. Divide spinach, 3 oz very thinly sliced provolone (torn), and 2 oz feta (crumbled) among pitas. Bake until cheese melts, 5 minutes. Serve hot with…

GOAT CHEESE “I grew up eating this with my grandpa, so it’s one of my favorites. It has a tart yet earthy flavor that adds an extra layer of richness to the simplest of dishes,” says Riccardo Orfino, executive chef and partner at Osteria 57 in New York City. Try it with eggs—in a mushroom frittata, folded into an omelet, or simply scrambled, he suggests. GORGONZOLA This Italian blue cheese is a bit milder than other blues, says Orfino. “It has a nutty taste and a firm texture that crumbles well and turns creamy when cooked, so it’s great stirred into polenta or gnocchi.” Or, keep it simple by dolloping it on a piece of cooked steak and letting it melt into the meat, says Kate Homes, chef and founder…