Knowledge Base › Deb Kennedy, PhD - Culinary Medicine: A Focus on Vegetables

Do you think there is enough potassium in coconut water to address htn (high blood pressure)?

Culinary Medicine: A Focus on Vegetables

Deb Kennedy, PhD - Culinary Medicine: A Focus on Vegetables

Recorded

This event was on August 1, 2024

Join Dr. Deb for this engaging session where she takes vegetables from the clinic to your plate. She delves into the heart of culinary medicine, focusing on the vital role vegetables play in our diets. Participants will learn how to harness the nutritional benefits of vegetables, from understanding their therapeutic properties to skillfully incorporating them into daily meals. The event features a cooking demonstration, where Dr. Kennedy will showcase innovative ways to incorporate more vegetables into everyday eating, emphasizing the seamless blend of flavor and nutrition, plus there will be plenty of time to ask questions. This event promises to be a cornerstone for anyone looking to deepen their connection with food as a form of medicine.

View Event Details

Question

Krish Tiwari

Do you think there is enough potassium in coconut water to address htn (high blood pressure)?

Answer

Well, there's quite a bit of potassium in coconut water. Yes, but that's not the only way I would address high blood pressure. I would first make sure you're getting, um, a host of vegetables and that your sodium levels are not high, um, and that you're eating a full spectrum of different colorful, uh, plant-based foods. Um, so again, notice how I go to the foundation instead of, we'll use coconut water as like a supplement so that I that, 'cause that's easier for me to do than eating the vegetables. If you get some of it from coconut water, great. Um, put some coconut water in with some vegetables and make yourself a smoothie. Even better, even better.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.