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This book makes hard science accessible. It is a call to action for social as well as personal change, delivering the message that by changing our own health, we can also influence the future of the world.

“What People Are Saying about You Are What Your Grandparents Ate"


What Men Eat and Drink May Affect Their Babies’ Health

 Read Judith’s op ed published in The Washington Post.


You Are What Your Grandparents Ate: What Your Need to Know About Nutrition, Experience, Epigenetics & the Origins of Chronic Disease. 

Listen to Judith’s interview with Alison Steward on All of It.

 


Food Security and Health Through the Generations

Read Judith’s editorial as published by the Canadian Science Policy Centre.

After working as a journalist and political speechwriter for many years,  I was able to pursue another of my passions when I was offered the opportunity to write a cookbook. That marked the beginning of my serious interest in the health benefits of consuming nutritious whole foods.  Several years ago, this interest took me in an entirely new direction when I discovered the work of epidemiologist David Barker. My most recent book, You Are What Your Grandparents Ate is based on 40 years of research into the field of science spawned by his research, which is known as the Developmental Origins of Health and Disease.  Hundreds, perhaps thousands, of studies are now showing that many of the risks for chronic diseases can be traced back to your first 1,000 days of existence, from the moment you were conceived and perhaps even beyond to the experiences of your parents and grandparents. 

Yes, you may be more susceptible to certain chronic illnesses due to your ancestors’ experiences. The good news is you can change this story. Emerging research in the field of epigenetics is showing that taking even small steps, like getting more exercise and eating more nutritious food, can help to reverse inherited vulnerabilities by changing how your genes express themselves.  The end result is better health, not only for yourself but also for your offspring and their children, and likely for generations to come

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I jumped the gun on Father’s Day and took my hus I jumped the gun on Father’s Day and took my husband out for a fabulous dinner at Stockholm’s @gastrologik. What a wonderful experience!  Their ingredient-focused and eco-conscious menu is right up my alley. The dishes change seasonally and are often foraged or sourced from local producers. Herbs like elderflower, sweet woodruff and wood sorrel, fresh bee pollen, spruce shoots and cloudberries put unique spins on this New Nordic cuisine.  We loved every bite. Scroll right to see a few highlights from this truly memorable meal.
Oysters with elderflower and spring onion; Green asparagus with grilled asparagus cream and lumpfish roe; White asparagus with buttermilk and Swedish caviar; Rowan leaf ice cream with spruce shoots.
You may think there are two identical glasses of r You may think there are two identical glasses of red wine on this table; in fact, the one in the forefront is chokecherry juice. Because I have trouble drinking red wine, which is very high in histamine, I asked for a juice pairing to accompany the quail course at Stockholm’s incomparable @gastrologik . It worked beautifully. Its inherent fruitiness and tannic overtones balanced very well with the slightly assertive flavors of the tiny bird.
Juice pairings are becoming increasingly popular at fine dining establishments, not only because many people are trying to cut down on how much alcohol they consume but also because fresh juices have so many health benefits. Having grown up in North-western Ontario, I know chokecherries quite well. They are the strongly-flavored fruit of a bush that grows wild in those climes and also in Sweden, it would appear.

Chokecherries, which belong to the rose family, are very good for you. They provide a wide range of nutrients, including vitamins A, C, E, K and various B vitamins, as well as folate and minerals like calcium, magnesium, manganese and potassium. They are, perhaps, best-known for their disease-fighting antioxidant content. They are particularly high in polyphenols, like anthocyanins which provide their deep color. Polyphenols are attracting a great deal of attention in scientific circles these days for numerous reasons, including their microbiome-boosting capacities which may help to protect against allergies, among other benefits.
If this mushroom soufflé with woodruff ice cream If this mushroom soufflé with woodruff ice cream and blueberries isn’t the most unusual dessert I’ve ever had, it’s certainly among them. It was served at the delightful @ekstedtrestaurant, where they cook most of the food over wood fires, and I absolutely loved the combination of sweet and savoury flavours. I also loved the use of woodruff, a wild herb with powerful medicinal benefits.
One thing I’ve enjoyed about dining out in Swede One thing I’ve enjoyed about dining out in Sweden is the tendency to top a dish with a spoonful of fish roe…as they did here , served at that Stockholm institution @sturehof.  Not only does this add a pleasant pop of taste and texture the roe also enhances the nutritional profile of any dish.  Although nutrients vary among the species, fish roe is high in protein and a good source of healthy fats like omega 3s which help to keep inflammation under control, among other benefits. They also provide vitamin B 12; when combined with asparagus, the dish also provides folate. The two nutrients create a methylation supporting package, which can help you slow down the process of aging.
When I saw it on the menu @KOKsbarenumea. I though When I saw it on the menu @KOKsbarenumea. I thought this “burratatina” was a Swedish version of buffala. Not quite on the mark—- it’s a fresh mozzarella made from cow not buffalo milk but IMO just as delicious. Served with green asparagus, pickled cucumbers with dill, and a sprinkling of hazelnuts it’s loaded with nutrients and is especially mineral-rich. As a woman of a certain age I need to take special care of my bones so I loved all the calcium it offers.
If I lived in Umea I’d probably succumb to cravi If I lived in Umea I’d probably succumb to cravings for this divine combination: house-made chips (from local potatoes) with shaved truffles and truffled sour cream. I can’t give you a nutrient rundown on truffles but they are wild fungi and likely loaded with valuable nutrients. In any case, I savoured every bite. 😋
Fuelling up before my presentation on You Are What Fuelling up before my presentation on You Are What Your Grandparents Ate at the Umea Food Symposium in Umea, Sweden. Red pepper soup, carrot and cabbage salads and a scoop of potato salad —- probably because it’s Sweden. (I don’t think I’ve had a meal here without potatoes … except breakfast.) I’m pleased to say this lunch is right in line with my message: Eat whole foods, mostly plants. There are lots of nutrients on this plate and not too many calories. Delicious!
Sleeping in this gorgeous tree house (it’s a mir Sleeping in this gorgeous tree house (it’s a mirrored cube )tonight… not too far from the Arctic circle in Swedish Lapland. I expect to sleep soundly after a two-hour walk in the fragrant forest surrounding the treehouse. Happy.
First stage of our adventure in Swedish Lapland. S First stage of our adventure in Swedish Lapland. Staying in a charming tree house and enjoying a seasonally-inspired lunch: wild-caught salmon from the river we overlook, topped with sauce Remoulade, and of course Swedish cucumber salad. A great start to our stay @granobeckasin followed by a restorative forest walk. Grateful and loving the experience.
I can’t get enough of perfectly ripe Ataulfo man I can’t get enough of perfectly ripe Ataulfo mangoes when they are in season. In addition to their nectary taste, they have a smooth buttery texture that really delivers on that appealing sensation described as “mouthfeel.” And, like other whole foods, they are extremely nutritious. In addition to usual suspects like fiber and vitamins A and C, mangoes are rich in the antioxidant mangiferin, which appears to fight inflammation, diabetes, and cancer, while protecting against cognitive decline and cardiovascular disease. 
While these are all great benefits, I also just love the taste of this truly delicious fruit. I can easily eat a small Ataulfo on its own as an afternoon snack and when I buy too many (as I’m inclined to do) I move them into breakfast fare mode.  Here I’ve combined an Ataulfo mango with coconut-chia pudding to create a nutrition-packed bowl that gets my day off to a terrific start.
It’s always so exciting when locally-grown aspar It’s always so exciting when locally-grown asparagus becomes available. I had my first --- but certainly not my last --- taste of this year’s crop @union_restaurant last night. It was grilled, accented with radishes and topped with a generous slice of Grey Owl, a delicious fresh goat’s milk cheese from Quebec. I savored every bite and will, for sure, be cooking plenty of asparagus over the weekend.
 
Just to remind you, it’s a good idea to eat as much asparagus as you can while it is in season. Asparagus is low in calories and loaded with nutrients, including folate ---- which you need lots of if you’re pregnant. As you grow older, folate supports cellular health, which is an important component of slowing down the aging process. 
Asparagus is also abundant in phytonutrients, including antioxidants that support healthy blood pressure and fight free radicals as well as inflammation. And don’t forget those friendly little critters in your gut. Asparagus is also high in fiber which provides them with the nourishment they need to keep you healthy. 
 
And, of course, asparagus is delicious. These are just some of the reasons why I love to eat as much of this vegetable as I can when it’s in season.
Thanks to a burst of summer, I’m in the mood for Thanks to a burst of summer, I’m in the mood for cold sides. If you’re tired of the same-old salads try cold soba noodles, instead; they are particularly refreshing on a hot humid day.
In Japan they are often served with a dipping sauce and pickled vegetables.  If I’m making them myself, I just toss the cooked noodles in a mixture of wasabi, minced gingerroot, soy sauce, olive oil and a bit of water. Then I chill them thoroughly. It’s quick, easy and delicious.
Soba noodles are made from buckwheat, a gluten-free grain that doesn’t get much love.  But it should. Like all whole grains it is nutrient-dense and has many health benefits. For starters, it is complete protein and provides both soluble and insoluble fiber, among other nutrients. It also provides a compound D-chiro-inositol, which has been shown to keep blood sugar under control and is used to manage diabetes.
BTW, if, like me, you can’t eat gluten be sure to check the label on your soba noodles.  Many have added wheat.
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