| Jane
Reinhardt-Martin, A Registered and Licensed Dietitian, has been researching the
great potential of flax in the diet. She maintains a thriving practice in Moline,
Illinois, where she lives with her husband Michael and her three sons, T.J., Sam, and
Alex. Over the past 15 years Jane Reinhardt-Martin,
also known as Dietitian Jane, has developed a successful private practice with physicians'
offices, health food stores, and government agencies coming to rely her experience and
practical approach to nutrition. |
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She makes regular appearances on the Paula
Sands Live show on the local NBC Affiliate (KWQC TV6 - Davenport, Iowa). She is the media
spokesperson for the Illinois Dietetic Association. |
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Book Forward
After years of trying out home remedies, prescription
drugs, and fad diets in our efforts to improve our health, isn’t it time we
all learned the simple truth that "we are what we eat"? As a physician, I
like to encourage my patients to take charge of their health by giving them
choices based on science, not fads, and backed up by ongoing research. Flax
represents one such option. Flax an old food source that is currently being
rediscovered by scientists in the lab, by the medical community, and by
nutritionists. As Jane Reinhardt-Martin explains in this book, choosing to
add flax to your diet is one way to help improve your heart’s health, and it
has benefits for fighting cancer, renal disease and other health problems as
well. As Reinhardt-Martin makes clear, a big part—but by no means all— of
the benefit from flax comes from its oil. In these "anti-fat" times,
recommending the addition of a food that is high in oils may seem
counterintuitive, but it’s not. The use of oils can actually be healthy.
Monounsaturated cooking oils such as canola and olive oils have established
their reputations as heart healthy alternatives to corn and other vegetable
oils. Now research attention is being directed to grapeseed and flax oils to
discover their benefits as well. And benefits there are. Flaxseed and its
oils have been shown to help raise HDL-cholesterol (the “good” cholesterol)
while lowering LDL-cholesterol. This is good news for your heart, and it can
contribute to your healthy longevity. In this book, Reinhardt-Martin
provides you with a solid grounding in the current state of research
knowledge about the benefits of flax, but she doesn't stop there. She knows
that, for all our best intentions, most of us are unlikely to incorporate a
new food in our daily diet unless we can do it conveniently, so she's
tracked down a host of sources where you can get the product. She also knows
that we generally don't make a particular food a regular part of our meals
if we don’t know how to make it taste good. With that in mind, she has taken
the trouble to put together some tempting recipes, all of which incorporate
flaxseed. Think of them as "the proof in the pudding." So read on, and
remember you are learning to make better choices.
Robert A.
Flowers, M.D. Internal Medicine
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