.::::::: Doctorhollic :::::::.

Pasta salad. Summer isn’t complete without it. And here’s the noodle you should use to do your blood pressure some good at the same time: whole-wheat pasta.

How’s it work? Well, whole-wheat pasta contains glutamic acid, a vegetable protein that has been linked to better blood pressure in recent research.

Protective Protein
In a study released last month, the more glutamic acid people got in their diets, the better their blood pressure was. In fact, just a 4.7 percent increase in the proportion of protein people got from glutamic acid instead of other sources was associated with systolic numbers that were 1.5 to 3 points lower on average. And diastolic readings were lower, too, by about 1 to 1.6 points. The effect occurred in both men and women but was strongest in women.

Great Glutamate
Researchers aren’t sure how glutamic acid affects blood pressure, but it’s possible that components of glutamic acid enhance the blood-pressure-lowering effects of nitric oxide or help blood vessels relax. And whole-wheat foods are only one source. You also can get glutamic acid from rice, beans, and soy products like tofu. Here are a few more ways to lower your blood pressure:

* Change your attitude. Discover the thought process that aids blood pressure.
* Take a few steps. Find out why a short walk is so good for your blood pressure.
* Just breathe. Check out this simple six-step breathing exercise that can help your BP

Summer is the time to spice it up! Many spices contain strong antioxidants that help mitigate the damage caused by sun exposure. Spices are also rich in antioxidants: Antioxidants help prevent skin cancer by reducing inflammation, decreasing free radicals and preventing thymine dimmers.

Ginger has been shown to suppress colon cancer production in rats. Curry, which contains turmeric, is a very strong antioxidant which has been shown to decrease cancer production. Basil, cinnamon, clove, nutmeg, oregano and thyme have also been shown to have strong antioxidant activity.

Don't be afraid to cook with spices for fear of decreasing their health benefits. One study looked at the effect of heat and cooking on the antioxidant properties of these spices and found that heating them to 180°C in the cooking process for 10 minutes did not affect the efficacy of antioxidant activity. In fact, when nutmeg was heated, it became an even stronger antioxidant.

Antioxidants are everywhere in your kitchen. Many oils such as olive oil and safflower oil contain antioxidants. Other sources include red wine, green tea, dark chocolate, berries, pomegranate, almonds and coffee.

Dermatologists are embracing the role of nutrition in good skin care. The role of nutrition, antioxidants and skin aging is discussed at length in my new bestselling book Cosmetic Dermatology. A diet rich in spices and fruit is a good idea in summer to combat the increased sun exposure. However, don’t forget the sunscreen!

Wishing you great skin!

* Eggs are high in choline, an organic, water-soluble nutrient that's usually grouped in with the B vitamins. They are also high in betaine, a nutrient related to choline. Together these 2 are associated with lower levels of homocysteine (an amino acid that studies has shown to be related to a higher risk of coronary heart disease, stroke, and peripheral vascular disease). It's good to keep homocysteine levels under control because high homocysteine levels usually suggest chronic inflammation, a process that has been linked with heart disease, as well as to Alzheimer's disease and dementia. Treatment of a high homocysteine level usually involves supplementation of the B vitamin folic acid—but don't take more than 1,000 micrograms—1 gram—a day, or it can mask a vitamin B12 deficiency.
* Eggs are a great source of high-quality (or high biological value, HBV) protein; in fact, they are considered to be the best overall source of protein.
* Eggs provide 13 essential vitamins/minerals, including riboflavin, an important B vitamin needed to help your body get energy from food. Eggs also contain vitamin D, a fat-soluble vitamin lacking in the diet of many Americans. People who are overweight and/or have diabetes are at a higher risk for vitamin D deficiency.
* Eggs also help you feel full, since your body produces a hormone called PYY when you eat high-protein foods. PYY tells your brain you're no longer hungry, so if you're trying to lose some pounds, opting for a high-protein snack like a boiled egg can really help you feel full (and it's only 75 calories). I personally like the organic eggs high in omega 3 fatty acids (the healthy fats), from chickens raised without hormones or chemicals. These eggs are higher in omega 3s because of the healthier feed given to the chickens. The high-omega-3 eggs add another possible benefit to a balanced diet.

However, if, for whatever reason, you want to keep the fat and cholesterol content in your diet low, eat the egg whites and skip the yolk, since all the protein (and virtually none of the fat) is in the whites. There are even cartons of pure egg whites in the grocery store that make it easy. Or you could separate the eggs at home by discarding the yolks, or at least a few of them. This study, however, seems to be suggesting that even the egg yolk isn't anywhere near the health risk people have perceived it to be for all these years. They're also a very affordable source of protein, a big plus in today's economy!

Bottom line: If you really like whole eggs, and your doctor or dietitian thinks they're fine for you, then go ahead and enjoy them, yolks and all!