Subject: Important new info on masks...plus delicious & nutritious food.

Hi Friend,

I hope you're doing well and enjoying your Sunday! Here are a few things I wanted to share from this past week:

New Research on Masks & Face Coverings

An important study from Duke University caught my attention this week regarding the efficacy of different types of masks and face coverings. I feel that our leaders are really missing the mark by touting masks and "cloth face coverings" as our best way to control the spread of the virus without pointing out some very important details that can keep people safe as we learn more. I truly believe that everyone wearing a face covering is trying to do their part, but many are unknowingly using something that may actually be counterproductive. Greater awareness and some adjustments are needed as schools and other businesses reopen. This is a helpful article with more info. Below are some important takeaways. Please share!

A bandana or neck gaiter is NOT the same as a mask. The research suggests these could be worse for viral spread because they break up large droplets that would otherwise fall to the ground into small aerosols that can hang in the air for much longer. (I was encouraged to see that Disney recently updated their policy to ban these as a result of this new info).
Masks should be 3 layers of material. If you hold it up to the light, you should not be able to see through it.
Standard surgical masks appear to be are on par with simple 3-layer cloth masks. However, for environmental reasons, I'm strongly in favor of getting a few washable, cotton masks rather than using disposable masks.
The CDC recently updated its guidelines and does not recommend masks with valves or vents, stating “this type of mask does not prevent the person wearing the mask from transmitting COVID-19 to others.” Eek... these are also very prevalent!

On a related topic, I also found this research from UCSF very thought-provoking: One More Reason to Wear a Mask: You’ll Get Less Sick From COVID-19. Click here for a summary video from Monica Gandhi, MD, an infectious disease specialist from UCSF.

Last but not least, these findings are also a reminder that we're still learning a lot about this virus and how to protect ourselves from it.

What I've Been Cooking

I know...I talk about artichokes all the time(!), but they're one of my favorites foods and one of the healthiest vegetables you can find in the entire produce section in terms of antioxidant levels, not to mention a source of vitamins C, K, magnesium, potassium, and folate.

They're a staple in our dinner rotation and one of the main reasons I couldn't live without my Instant Pot! I have instructions for both Instant Pot sizes, a steamed stovetop method, and my "Good on Everything" aioli all on my website here.

You may have also heard me mention traditional diets and Blue Zones. I'm fascinated by these pockets of longevity and low rates of chronic disease. A commonality is that they eat a ton of vegetables and not a lot of meat. One theory suggests this may be due to the fact that they're not particularly affluent places. Perhaps...but you also don't have as much room for meat if you eat copious amounts of vegetables. And the benefits of a diet high in vegetables are basically undisputed!

This sauteed kale side and my cauliflower soup "seasoned" with crumbled bacon are a couple of examples of this approach. You may also notice that most of my recipes have a very high ratio of vegetables to meat or no meat at all. And our dinners always include a ginormous salad. I've experimented with various diets, and this is how my husband and I prefer to eat.

My latest food obsession: pickled red onions. This was the first batch I've made in years and I'm putting them on everything from Mexican food to eggs and cobb salads. I'm still tinkering with the recipe, but in my book, you can't really go wrong with something soaked in water, vinegar, salt and pepper. In my post I mention some of the health benefits of alliums (onions, garlic, scallions, shallots, leeks, and chives). Click here for more details.

As you know, I'm not a medical expert -- so nothing I share is medical advice in any way, shape or form. However, I do quite a bit of health-related reading and research -- and I love sharing information that can have a meaningful impact for people.

As always, thank you so much for reading! Wishing you a safe and healthy week ahead.

Be Well,

Jess XO

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Subject: Important new info on masks...plus delicious & nutritious food.

kaleifornian

New Research on Masks & Face Coverings

What I've Been Cooking