Pay Attention to What Your Mother Eats. It May Do You a Lot of Good (Part 4)

Fresh vegetables at a farmers' market in springtime, including radishes, beets, and green onions
Radishes, beets, green onions, and other vegetables at a farmers’ market (Image by Mike Goad on Pixabay)

I like to experiment in the kitchen and use modern superfoods, but my mother likes to eat traditional foods. Here are a number of them with some of their health benefits.

Part 4, the final section of an article originally published on April 28, 2023 in The Road to Wellness on Medium

Here’s the first part of this article, published on this blog three days ago, and here’s the second part, published two days ago, and the third part, published yesterday.

Herbs and Spices

In terms of spices, my mother doesn’t use ginger and turmeric, or exotic spice mixes (such as red Thai curry), as I do. She relies instead on a mix of salt and dried vegetables that has been popular in Romania since communist times (when there weren’t many spices around — or foods, for that matter; even basic foodstuffs were rationed, and coffee was made with substitutes). But she likes the flavor of Dijon mustard with fish and in certain salads, and she uses plenty of either parsley or dill, or both, among other herbs, in most of her dishes.

These traditional herbs are extremely healthy. Parsley is a great source of beta-carotene, and vitamins C, K, and folate. It’s also rich in antioxidants, anticancer flavonoids, and in lutein and zeaxanthin. The latter two are carotenoids that, along with beta-carotene, are critical for the health of our eyes, protecting against age-related macular degeneration, among other things. Then vitamin K is good for the bones, and folate for heart health.

Dill is less rich in micronutrients but does contain its share of healthy antioxidant phytonutrients (flavonoids, terpenoids, etc.). And besides, it’s very flavorful, and its essential oil has antibacterial properties.

Herbal Teas

My mother loves herbal teas. This is something we share. I’ve been drinking tea daily for many years, and lately, I’ve been using herbal teas to lower my cholesterol. I’m now also poised to see how I can do more of that with the right foods as well.

Other Foods

My mother eats a varied diet, so there are many foods that make an appearance in her dishes. The ones I mentioned here are those that I’m working on to be healthier generally and, in particular, to lower my cholesterol and triglycerides naturally.

We do share an interest in cooking things like sweat peas, spinach, cauliflower, eggplant, zucchini, carrots, bell peppers, potatoes, beets, fennel, and other vegetables, almost always with onion and garlic, and we do appreciate the taste and health benefits of olive oil, eggs, and fruit like avocado, pears, Galia melon, and watermelon. We also eat cereal, cheese, yogurt, kefir, pickles, and other foods.

I hope you’ve enjoyed this post. If you want to read the whole article, here it is on Medium. I’ll be back there with a story about my detox and two or more articles about a food regime that may lower high cholesterol and improve liver function.

As always, pins and shares are much appreciated!

To a happier, healthier life,


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