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Everywhere we turn, there seems to be an influx of mixed messages about the foods that we should and should not be eating and the things that we should or should not be doing for optimal health. As a registered dietitian nutritionist, it’s my job to sift through the confusion and help make eating as simple and enjoyable for people as possible.
Let’s start here: an overwhelming amount of research shows that a diet rich in fiber-filled fruits and vegetables, whole grains, legumes, and plant-based fats while low in refined carbohydrates and highly processed animal meats has been linked to longevity and wellbeing. But, of course, the research doesn’t stop there.
According to a nearly 80-year study out of Harvard, who you’re enjoying your meal with is an essential factor in overall health – not just the foods that are on your plate. During the study period, the researchers looked at both the highs and lows, the triumphs and failures of the participants over the course of their lives. The surprising revelation? The relationships they formed with their spouse, family, friends, and community had a profound influence on protecting against mental and physical decline as they age. Simply put, those who have secure, warm relationships live longer and happier lives.
Since February is the signature month of love, as well as National Heart Health Month, here are a few ideas for nurturing your relationships, which is now proven to be a form of self-care that’s good for your health.
We’d love to hear from you. What are some ways that you nurture the relationships in your lives? Let’s keep the momentum going even after February has passed!
McKenzie is a Registered Dietitian Nutritionist, nutrition writer and communicator, who truly loves meeting and connecting with people. Grounded in science with an integrative and holistic approach, she aims to make the world a healthier, happier place by helping people feel their best from the inside out and encouraging others to restore a judgment-free relationship with food. McKenzie has been a contributing editor for the award-winning publicationEnvironmental Nutrition and her numerous articles, nutrition tips, and recipes can be found in publications such as The Chicago Tribune, Today’s Dietitian, Food and Nutrition Magazine, and more.
McKenzie graduated magna cum laude from California Polytechnic State University, San Luis Obispo with a degree in Nutrition and completed her dietetic internship at Bastyr University in Seattle. She is a member of the American Academy of Nutrition and Dietetics and a member of the dietetic practice group, Dietitians in Integrative and Functional Medicine. When she’s not dishing out nutrition tidbits, you can find McKenzie cooking in her sunny kitchen, hiking along with her favorite Southern California trails, or packing her bags and heading out for her next adventure.