Tomato Salsa Too Acidic? This Light & Zesty Corn Salsa Is a Great Alternative Spice up your meals with this low-calorie, low-fat, and high-fiber salsa. Bursting with fresh corn, sweet tomatoes, and a touch of spice, this easy recipe is also easy on digestion. Creative Cooking for the Health-Conscious Gourmet FibonacciRECIPES | Culinary Medicine Low-Calorie | Low-Cholesterol | Low-Fat | High Fiber Healthy Corn Salsa Chef and Author: Mary B. Grosvenor, M.S., R.D. Medically Reviewed by FibonacciMD editors. Corn Salsa is a fresh alternative to heavy tomato based salsas. This is salsa can be used as a dip or a healthy side dish! Read this short culinary medicine article "Corn: A Sweet Summer Treat". Ingredients: 3 cobs of fresh corn 2 small tomatoes, chopped ½ small onion chopped 1 tsp butter ½ tsp chili powder Salt and pepper Directions: Remove corn kernels from cob and cook in hot dry fry pan until slightly blackened, remove from pan and set aside. Melt butter in pan and add onion, cook on medium heat until translucent, 3- 5 minutes. Add tomatoes and chili powder and cook until warmed, about 3 minutes. Toss in corn and add salt and pepper to taste. Nutritional Information Serving Size: 2 Tbsp. 30 Calories, 0.7 grams fat, 1mg Cholesterol, 6 g Carbohydrate, 0 g added sugars, 1 g Fiber, 1 g Protein, 140 mg potassium. Explore more from our culinary medicine collection, including articles on the science and health benefits of corn: 🌽Corn: A Sweet Summer Treat We have many health-conscious recipes: BBQ Black Bean and Corn Pizza Recipe One-Pot Fish and Vegetable Soup Recipe with Creamed Corn Initially published Sept. 2023

A Nutritional Profile of Sweet Corn Culinary Medicine: Ingredient Explainer - Corn By Mary B Grosvenor, MS, RD and Lori A Smolin, PhD Summer is a time of abundant fresh produce but not too many vegetables have their own season. Corn Season and Its Reputation “Corn season” is that special time when sweet corn is ripe and readily available at farm stands, farmer’s markets, and grocery stores. Unfortunately, this summer treat has a bad reputation. Some of this stems from its high carbohydrate content, which people associate high blood sugar and weight gain. And some is related to corn’s impact on the environment. But it is so delicious and fun to eat! Is it OK to enjoy some corn on the cob? What Is Sweet Corn? Corn, also known as maize, was domesticated in southwestern Mexico more than 8700 years ago. Today it is grown on every continent except Antarctica with the United States being the world’s largest producer. [1] While botanically corn is a fruit, in our diets it has been categorized as both a vegetable and a grain depending on when we pick it and how we process it. The corn you munch off a cob is considered a starchy vegetable; it is picked when the kernels are sweet and juicy. Field corn, which accounts for most of the corn in the US, is considered a grain; it is picked when the kernels are hard and can be ground into corn meal and corn flour. Sweet Corn Nutrition and Health Benefits Whether eaten as a vegetable or a grain, corn provides protein, carbohydrate, fiber, potassium, and B vitamins and is a good source of the phytochemicals lutein and zeaxanthin, which promote eye health. An ear of fresh corn provides 17 grams (g) of carbohydrate, 2 g of fiber, 3 g of protein, and about 80 Calories. The high carbohydrate content of corn has the potential to raise blood sugar and promote weight gain. However, the fiber and protein in corn slow its digestion. This blunts the rise in blood sugar that occurs after eating and helps you feel full longer. The fiber in corn also feeds the good bacteria in your gut and helps prevent constipation. This in turn can help manage blood sugar and weight, regulate blood pressure, and improve overall heart health. [2] The Environmental Impact of Corn Corn’s environmental impact depends on how and where the corn is grown and the extent to which it is transported and processed. An evaluation of field corn shows that it is costly to grow in terms of both water and land use. It is also typically genetically engineered and grown as a monoculture crop. [3]. While the issue of genetic engineering is contentious, in the case of corn, genetic modification has increased crop yields and allowed for a reduction in pesticide use, helping to decrease greenhouse gas emissions. [4] Monoculture farming grows a single crop in the same location over many years; this practice reduces biological diversity and contributes to soil depletion. However, it can also reduce the financial and ecological costs involved in planting and harvesting. [3] The environmental impact of most sweet corn is a simpler equation. Sweet corn is a delicate crop that requires lots of water but is less likely to be grown in monoculture and rarely genetically engineered. It is generally grown on a smaller scale, sold locally, and eaten fresh, avoiding the environmental costs of processing and transportation. [5] In 2023, sweet corn made the Environmental Working Group’s Clean Fifteen list of the 15 crops with the lowest amount of pesticide residue. [6] How to Enjoy Sweet Corn So, relish some sweet corn. You can grill it, microwave it, broil it, or boil it. Try it with some cotija cheese and chili powder. Add it to soups and chowders. To minimize the environmental cost buy it locally and don’t waste what you can’t eat right away. Leftovers can be cut off the cob and used to make corn salsa to top burgers and flavor salads and casseroles. Or you can freeze it to enjoy when corn season is over. More Corn-Inspired Recipes We have many health-conscious recipes that make delicious use of corn: Corn Salsa Recipe BBQ Black Bean and Corn Pizza Recipe One-Pot Fish and Vegetable Soup Recipe with Creamed Corn Sources [1] Corn Production by State [Updated June2023] https://worldpopulationreview.com/state-rankings/corn-production-by-state# Accessed September 1, 2023 [2] Cleveland Clinic. Is corn good for you? August 2, 2023. Accessed September 4, 2023. https://health.clevelandclinic.org/benefits-of-corn/. [3]Biswas D, Salaheen S. Organic Farming Practices: Integrated culture versus Monoculture. In: Safety and Practice for Organic Food. Elsevier Science; 2019. [4] Abdul Aziz M, Brini F, Rouached H, Masmoudi K. Genetically engineered crops for sustainably enhanced food production systems. Front Plant Sci. 2022 Nov 8;13:1027828. doi: 10.3389/fpls.2022.1027828. [5] Nargi L. The race to protect Sweet Corn. Cold Spring Harbor Laboratory. November 15, 2022. Accessed September 4, 2023. https://www.cshl.edu/the-race-to-protect-sweet-corn/. [6] Group EW. EWG’s 2023 Shopper’s Guide to Pesticides in Produce. EWG’s 2023 Shopper’s Guide to Pesticides in Produce | Summary. Accessed September 4, 2023. https://www.ewg.org/foodnews/summary.php#clean-fifteen. Initially published Sept 2023 - In 2023, sweet corn made the Environmental Working Group’s Clean Fifteen list of the 15 crops with the lowest amount of pesticide residue.

BBQ Black Bean & Corn Pizza: A Healthy, High-Fiber Vegetarian Recipe Quick Prep with Homemade or Store-Bought Crust Making the whole-wheat crust from scratch boosts total dietary fiber and allows you to control the added sodium. If convenience is key, look for pre-made whole-grain or low-sodium crust options in the refrigerated aisle to keep this meal heart-healthy. Creative Cooking for the Health-Conscious Gourmet FibonacciRECIPES | Culinary Medicine Recipe This homemade pizza is deliciously different. It has a base of barbecue sauce topped with black beans, corn, tomatoes, and peppers. You can make your own pizza dough, buy refrigerated or frozen dough, use a pizza crust mix, or a purchase a premade crust. Ingredients: 2 plum tomatoes, diced 1 cup canned black beans, drained & rinsed 1 cup corn kernels (fresh, frozen, or canned) 1 pound pizza dough, homemade or store bought (see dough recipe below) 1/2 cup barbecue sauce 1 red bell pepper, cut in thin strips 1 cup shredded part skim mozzarella cheese Cilantro, chopped for garnish Pizza Dough Ingredients (optional) 1 ¼-ounce package active dry yeast 1 cup warm water (110°F) 1 Tbsp honey 1 ¼ cups whole-wheat flour 1 ¼ cup white flour, plus extra for rolling 1 Tbsp olive oil, plus extra for brushing 1 tsp salt Instructions Preheat oven to 425°F Combine tomato, beans, and corn in a medium bowl. If making your own dough, on a floured surface, use your hands or a rolling pin to work dough into a circle 14-inches in diameter. Transfer dough to a parchment-lined baking sheet. (The pizza with the parchment paper will go directly into the oven, but not the baking sheet.) If using a store-bought dough, follow the instructions on the label. Spread the barbecue sauce evenly on the dough. Distribute the corn, tomato, and black bean mixture. Arrange the red pepper slices. Top with cheese. Slide the pizza and parchment paper directly onto the oven rack. Bake for 15 to 20 minutes or until crust is browned and cheese is melted. Remove from oven by sliding a baking sheet under the parchment paper. Garnish with chopped cilantro Pizza Dough Instructions (optional) Dissolve yeast and honey in warm water. Let stand until bubbles form, about 5 minutes. In a large bowl combine flour, oil, salt, and yeast mixture Mix, using floured hands. Add flour until a stiff dough is formed. Brush a large bowl with olive oil. Form dough into a ball and transfer to the oiled bowl. Cover and put in a warm place for 1 to 1 ½ hours, or until dough has doubled in volume. Place dough on a floured work surface and knead for 5 minutes. Use immediately or refrigerate or freeze for later use. Nutritional Information (Nutritional information below is based on the homemade dough ingredients) Makes 6 Servings Nutrients in a serving: 354 Calories, 6.5g fat, 1.3g sat fat, 9mg cholesterol, 62g carbohydrate, 6.3g fiber, 12.7g protein, 784mg sodium, 430 mg potassium *Nutritional information is based on the crust recipe above, which provides 200 calories and 390mg of sodium. A store-bought crust may be slightly different in its calorie and sodium content. Nutrition Chef Authors: Lori A Smolin, PhD and Mary B Grosvenor, MS, RD Medically Reviewed by FibonacciMD editors. Editor’s Note: This recipe is appropriate for a low-calorie, low fat, low cholesterol, high fiber, lacto-vegetarian dietary regimen. Explore more from our culinary medicine collection, including articles on the science and health benefits of pizza and corn: 🍕Want to make healthier pizza choices? 🍕 Learn how to enjoy your favorite slice guilt-free with smart ingredient swaps! Read more in Making Pizza Part of a Healthy Diet. 🌽Corn: A Sweet Summer Treat We have many health-conscious recipes: Corn Salsa Recipe One-Pot Fish and Vegetable Soup Recipe with Creamed Corn

Nutritional Value and Health Benefits of Noodle Varieties Explore how different noodle types—from traditional wheat and rice to legumes and kelp—can help you build a diverse, healthy diet. Culinary Medicine by Lori A Smolin, PhD and Mary B Grosvenor, MS, RD What could be more comforting than a bowl of chicken noodle soup? It is hearty, warm, and soothing. Many of our other comfort foods – mac and cheese, ramen, noodle kugel, and beef stroganoff – are also based on noodles. Although the history of noodles is murky, we know from the discovery of a 4000-yr-old bowl of noodles at an archeological site in China that they existed there at least that long ago.[1,2] Noodles then spread and evolved, with noodle dishes becoming favorites in almost every culture: chow mein in China, ramen in Japan, pad thai in Thailand, pho in Vietnam, spaghetti carbonara in Italy, and käsespätzle in Germany.[3] It seems that everyone loves noodles. While most noodles are made from wheat or rice, noodles made from buckwheat, kelp, lentils, chickpeas, quinoa, millet, edamame, and yams offer different flavors, textures, and nutrient profiles. Expanding your noodle knowledge can help you find new varieties of noodles to satisfy your palate, meet your nutrition goals, and increase your dietary diversity. Preparing Noodles Noodles are made from unleavened dough that is stretched or rolled flat and cut or extruded to form a variety of shapes, ranging from long, thin strips to strings, shells, tubes, and spirals. The dough is made from flour. Even when making noodles from chickpeas, edamame, buckwheat, or millet, the process begins by grinding these into flour that can then be used to make dough and shaped into noodles. Fresh noodles can be store-bought or homemade. They can be eaten immediately or refrigerated for a few days. Dried noodles can be kept in the pantry for years. Noodles are usually cooked by boiling, but they can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served in a soup or topped with a sauce. Noodle Nutrition The nutritional contribution made by different noodles depends on what is in the noodle. For example, a serving (2-ounce dry or 1-cup cooked) of a traditional wheat noodle such as spaghetti, ramen, lo mein, udon, or fideo has about 40 grams (g) of carbohydrate, 3 g of fiber, 7–8 g of protein, and 1–2 g of fat. When made from enriched white flour they provide a good source of thiamin, riboflavin, niacin, folate, and iron, because enriched flour is fortified with these. A serving of noodles made with whole-wheat flour has about the same amounts of carbohydrate, protein, and fat but more fiber, less iron, and a different combination of B vitamins. Egg noodles are made with wheat flour and eggs; the eggs add cholesterol and a small amount of fat. Rice noodles are similar in calories, carbohydrate, and fat but contain less fiber and protein than wheat noodles. Brown rice noodles are only slightly higher in fiber, protein, and some minerals than noodles made from white rice. High-Protein Noodle Trends The trend toward higher protein diets created a market for noodles that meets this criterion. Some of these specialized noodles are wheat-based but have added protein sources such as lentil or chickpea flour and/or pea protein, while others are made primarily from legumes such as chickpeas, lentils, edamame (soybeans), and mung beans. For example, red lentil pasta has just one ingredient, red lentils, and provides 13 g of protein and 6 g of fiber with ten fewer grams of carbohydrate and a few less calories than wheat pasta. Chickpea pasta provides a similar profile. A high-protein pasta made with a combination of edamame and mung beans has 24 g of protein and 14 g of fiber. Gluten-Free Noodle Options If you are looking for a gluten-free noodle, there are many options.[4] Rice noodles are gluten free. So are cellophane noodles, also called bean threads or glass noodles. These transparent noodles are made from mung bean starch but can also be made from potato, sweet potato, pea, or tapioca starch. Because they are made from starch, they provide little protein or fiber. Quinoa noodles are another option. They are usually made with a mixture of quinoa and rice flour and have a nutritional profile similar to wheat noodles. Soba noodles are made from buckwheat, which is not a grain. It is the seed of a flowering plant related to rhubarb. A serving of 100% buckwheat soba noodles has about the same amount of carbohydrate, fiber, and protein as wheat noodles. Although buckwheat is gluten free, be aware that soba noodles are often made from a mixture of buckwheat and wheat flour so they may contain gluten. Similarly, noodles made from legumes are gluten free, but some of these products have added wheat, so it is important to check the label for any ingredients that contain gluten. Low-Carb and Low-Calorie Noodle Alternatives If you avoid noodles because you think they are too high in calories or carbs, there are several very-low-calorie, low-carbohydrate options. For example, you can make or buy “noodles” that are made from vegetables like zucchini and spaghetti squash. A serving of these has about thirty calories per serving and 7 g of carbohydrate. But they are also low in protein, about 1 g. Do not confuse them with green spinach noodles or other vegetable-colored noodles; these are made with vegetable powders or purees that add color but little nutritional benefit. There are also more exotic low-calorie, low-carb noodles. Kelp noodles, for example, are made from brown seaweed. They have fewer than ten calories and 2 g carbohydrate in a serving. They are low in fiber and have no protein or gluten, but are a good source of phytochemicals, iodine, and other minerals, including calcium.[5] Another very low-calorie, low-carb noodle is shirataki noodles. These Japanese noodles, also known as konjak noodles or miracle noodles, are made from the starch of the roots of the konjak plant, which is a type of yam. The starch is glucomannan, which is a type of dietary fiber. Because it is not broken down by human digestive enzymes, the starch is not absorbed, so the noodles provide few calories and do not cause a sharp rise in blood sugar. They also provide a prebiotic that stimulates the growth of beneficial bacteria.[6] Noodles as Part of a Diverse and Healthy Diet Noodles can contribute variety and flavor to a healthy diet. Which noodle you choose depends on the dish, your nutrition goals, and your taste preferences. The type of noodle affects the taste, texture, and overall flavor of a recipe. You would not make pad thai with penne pasta or a lasagna with soba noodles. You can, however, change the menu, or sometimes just the noodle, to fit your nutrition needs. If you are eating a plant-based diet and want to increase your protein intake, a high-protein noodle is a good option. If you need to avoid wheat, there are many gluten-free options such as noodles made from rice, quinoa, or legumes. If you want a low-carb or low-calorie base for your favorite sauce, try vegetable, kelp, or shirataki noodles. None of these have wheat, gluten, or eggs so are good options for people who have allergies or sensitivities to any of these. But these low-calorie noodles are also low in protein and fat, so a meal based on them may leave you hungry. If you are not looking for any specific nutritional features, your noodle choice may be based on what tastes good. Whether you like plain old spaghetti, soba, or chickpea pasta, what you serve with your noodles can impact the nutritional profile of the meal. Sauces and broths add flavor and nutrients to your noodle dish, but sometimes the nutrients are ones we should limit in our diets. For example, marinara sauce improves the nutrient profile of your meal by with vitamins A and C and the phytochemical lycopene found in the tomatoes it is made from. In contrast, a creamy alfredo sauce on your pasta can add a lot of calories and saturated fat. Asian stir-fry sauces such as soy, black bean, and oyster can be high in sodium while others such as teriyaki can be high in sugar and sodium. Making your own sauce can minimize the saturated fat, sugar, and sodium. Eating vegetables with your noodles adds vitamins, minerals, fiber, and phytochemicals. Vegetables are low in calories and do not add any sugar, sodium, or saturated fat. Include bell peppers, broccoli, and bok choy in your stir fry or add carrots and kale to your noodle bowl. If you are going Italian, make a primavera by tossing zucchini, snap peas, asparagus, or other seasonal vegetables with pasta. You can even include some cauliflower to increase the fiber and decrease the calories in your macaroni and cheese. You can beef up your noodles with a protein source. Many pasta dishes contain cheese, which provides protein but also adds saturated fat and calories. Including lean animal proteins such as pork, chicken, or beef can add protein while limiting unhealthy fats. Adding other animal proteins such as fish, shrimp, or eggs or including plant proteins like nuts and tofu provide protein along with healthy mono and polyunsaturated fats. Bottom Line: Noodles Can Be Part of a Healthy, Diverse Diet There is a seemingly infinite variety of noodles out there to satisfy your need for your favorite comfort food or to expand your palate with exotic ethnic foods. Experiment with some new noodles that meet your nutritional and taste preferences. Try recipes that pair them with vegetables and healthy protein sources but be aware of broths and sauces that add sodium, sugar, or saturated fat. No one food, or meal, can make or break your healthy eating plan. If you liked this article, you may also enjoy reading Pasta: Shapes in a Healthy Diet You may also find these health-conscious pasta recipes interesting: Pasta Primavera Recipe Zesty Zucchini with Pesto Pasta Recipe Fusilli Mediterranean Recipe Rustic Ratatouille Recipe Greek Salad with Orzo Recipe Easy Minestrone Soup Recipe References [1] Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; et al. (13 October 2005). "Culinary archaeology: Millet noodles in Late Neolithic China". Nature. 437 (7061): 967–968 [2] Spoon S. The Culture and History of Noodles. The Spoonful. Published September 23, 2020. Accessed March 30, 2025. https://blog.splendidspoon.com/culture-and-history-of-noodles [3] Noodles Around the World – CHN/ITAL370W Noodle Narratives- Summer 2019. Emory.edu. Published August 10, 2019. Accessed March 30, 2025. https://scholarblogs.emory.edu/noodlenarratives/2019/08/10/noodles-around-the-world [4] Hae-Jin Lee, C. Simply Recipes. Learn the Basics of Asian Noodles with Our Handy Guide. Simply Recipes. Published 2023. https://www.simplyrecipes.com/a-guide-to-asian-noodles-7373048 [5] National Nutrition. Kelp Noodles: A Gluten-Free Pasta Substitute. National Nutrition Articles. Published January 19, 2015. Accessed April 4, 2025. https://www.nationalnutrition.ca/articles/supplements/supplement-articles-kelp-noodles/ [6] Medical News Today. Shirataki noodles: six health benefits, nutrition facts, and meals. www.medicalnewstoday.com. Published May 20, 2021.

With More Than 350 Pasta Shapes to Choose From, Explore How Smart Pairings Make Pasta a Nutritious Comfort Food Culinary Medicine by Lori A Smolin, PhD and Mary B Grosvenor, MS, RD Pasta, with its cornucopia of configurations, is one of the most widely consumed foods in the world. In 2025 the global market was valued at over $75 billion, and it is projected to grow to $120 billion by 2034.[1] Of course Italians, who eat it daily, consume the most, about 51 pounds per person per year, but almost 75% of Americans eat pasta at least once a week.[2,3] There are lots of reasons why we eat so much. Pasta is a traditional comfort food that is affordable and easy to prepare. It is also versatile, pairing well with vegetables and proteins to form a satisfying base for a multitude of meals. Can this high-carb favorite be part of your healthy diet? The Rise of Pasta Shapes and Popularity The word pasta is from the Italian meaning paste or dough. Pasta dough is made from durum wheat and water formed into various shapes. Although the origins of pasta are difficult to pinpoint, what we think of today as pasta became widespread in Italy after durum wheat was introduced in Sicily and locals learned to work with the semolina flour milled from it.[4,5] Early pastas were cut into strips or shaped by hand. Eventually the invention of the extrusion press made the process more efficient and led to an explosion in the variety of pastas. Today you can buy over 350 pasta shapes, from gemelli and radiatore to wagon wheels and large stuffable shells. [5] Pasta consumption in America surged at the turn of the 20th century when nearly 4 million Italians immigrated to the US. During this time many of the now familiar pasta dishes –spaghetti with meatballs, linguini with clam sauce, and macaroni and cheese – became popular. [5] Our pasta palates expanded in the 1970s and 1980s when the “Italian food boom” occurred, exposing Americans to the variety of pasta shapes and sauces from different regions of Italy. Today Americans eat about 20 pounds per person annually. [3] Why the Potpourri of Pasta Shapes? Pasta shapes are interesting, fun, whimsical, and can even be considered an art form – ask any elementary school collage artist. Different shapes originated in different regions of Italy, often reflecting the local ingredients and culinary culture. [6] While they may not differ in taste or nutrient content, each is tailored to hold, cradle, or cling to specific types of sauce. Tiny pastas, such as pastina, orzo, and acini di pepe, are best for soups because their small size allows them to easily be consumed with the broth. Long thin pastas like spaghetti and linguini work best with lighter sauces such as olive oil, pesto, or a simple marinara sauce, which evenly coat each noodle. Short, ridged shapes like penne and small shells are ideal for thicker, chunkier meat or vegetable-based sauces, while twists such as fusilli or rotini work with creamy sauces because the curves hold the sauce. [6] There are large shells and tubes for stuffing at home and pre-stuffed varieties such as tortellini and ravioli. Some, such as lasagna noodles, are made to be layered with meats, cheeses, and sauce to make a casserole. Mary Recommends As an Amazon Associate FibonacciMD earns from qualifying purchases. Selamica's colorful porcelain bowls feature a wide, shallow design that's perfect for pasta. They are microwave-safe, dishwasher-safe, and stackable for easy storage. [https://amzn.to/4w4T8ns] Pasta Nutrition: More than Just a High-Carb Food Most of the 200 calories in a one-cup serving of pasta come from starch, making it a high-carbohydrate food. Recently carbohydrates have been vilified as a cause of obesity, diabetes, and heart disease. [7] Much of this connection has to do with the fact that foods high in refined carbohydrates have a high glycemic response, meaning that there is a rapid rise in blood glucose after they are eaten. But pasta is not your typical high-carb food. The semolina flour used to make pasta is higher in protein than other types of wheat flour. A serving of pasta has about 6-7 grams of protein compared to about 4 grams in rice. The higher protein content helps give pasta a lower glycemic response than bread or rice, meaning it causes a slower, lower rise in blood sugar. [8] Although refined pasta is low in dietary fiber, providing only about 2 grams per serving, the fiber content can be increased and the glycemic response lowered even further by cooling the pasta. When pasta is cooled, the starch molecules rearrange, forming resistant starch. Resistant starch is not digested in the small intestine and passes into the large intestine, making it a type of dietary fiber. There is evidence that when the cold starch is reheated the amount of resistant starch stays the same or rises, so both cooled and reheated starch lower glycemic response.[9] In addition to the benefits of its protein and resistant starch, refined pasta is fat-free, low in sodium, and fortified with iron, folate, thiamin, riboflavin, and niacin. A recent study showed that compared with non-consumers, pasta consumers had higher intakes of folate, iron, magnesium, and dietary fiber.[10] When eaten as part of a healthy diet, pasta is not associated with obesity, is not linked to diabetes, and may actually reduce the risk of cardiovascular disease and stroke.[11,12] Pairing Pasta to Make a Healthy Meal Pasta is easy to prepare, shelf stable, inexpensive, and versatile. Combining different shapes and sauces creates an almost infinite variety of pasta-based meals. If you are looking for something quick and easy, you can mix some pasta with jar marinara sauce or pesto. If you have a little more time, toss some eggs and cheese together to make carbonara. If you want to spend the day at home, enjoy the warmth and smell of a slow-simmered bolognese sauce made with ground beef, onions, carrots, and tomatoes. Looking for a way to add more veggies to your day? Try a pasta primavera with fresh or frozen vegetables. Pasta can also be part of a salad with some garbanzo beans or tossed into a soup with some spinach. Pasta is a source of protein, iron, and B vitamins. It is a high-carb food that does not raise blood sugar as much as other refined carbohydrates. But its full nutritional contribution depends on what you partner with your pasta. It is not the key to a healthy diet, but it is the perfect delivery system for a variety of other healthy ingredients. If you liked this article, you may also enjoy reading Noodles, Noodles, and More Noodles You may also find these health-conscious pasta recipes interesting: Pasta Primavera Recipe Zesty Zucchini with Pesto Pasta Recipe Fusilli Mediterranean Recipe Rustic Ratatouille Recipe Greek Salad with Orzo Recipe Easy Minestrone Soup Recipe References [1] Pasta Market Size, Share, Industry Forecast 2029. www.fortunebusinessinsights.com. https://www.fortunebusinessinsights.com/pasta-market-102284 [2] International Pasta Organization. International Pasta Organization. https://internationalpasta.org/annual-report/ [3] Pasta Facts. Share the Pasta. https://sharethepasta.org/pasta-101/pasta-iq/pasta-facts/ [4] Pasta Evangelists. The History of Pasta | Pasta Evangelists. pastaevangelists.com. Published January 26, 2023. https://pastaevangelists.com/blogs/blog/the-history-of-pasta-a-tale-of-many-strands [5] Miller J. Agnolotti, bucatini and the innovative new “cascatelli” – a brief history of pasta shapes. SOURCE. Published May 12, 2021. https://source.colostate.edu/agnolotti-bucatini-and-the-innovative-new-cascatelli-a-brief-history-of-pasta-shapes/ [6] Paesana. A Brief History of Pasta Shapes & Sizes. Paesana.com. Published March 21, 2019. https://www.paesana.com/blog/pasta-shapes-sizes [7] Blaak EE, Riccardi G, Cho L. Carbohydrates: Separating fact from fiction. Atherosclerosis. 2021;328:114-123. doi:https://doi.org/10.1016/j.atherosclerosis.2021.03.025 [8] Sissons M. Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review. Foods. 2022;11(1):123. doi:https://doi.org/10.3390/foods11010123 [9] Sonia S, Witjaksono F, Ridwan R. Effect of cooling of cooked white rice on resistant starch content and glycemic response. Asia Pac J Clin Nutr. 2015;24(4):620-625. doi:https://doi.org/10.6133/apjcn.2015.24.4.13 [10] Papanikolaou Y. Pasta Consumption Is Linked to Greater Nutrient Intakes and Improved Diet Quality in American Children and Adults, and Beneficial Weight-Related Outcomes Only in Adult Females. Frontiers in Nutrition. 2020;7. doi:https://doi.org/10.3389/fnut.2020.00112 [11] Sanders LM, Slavin J. Impact of Pasta Intake on Body Weight and Body Composition: A Technical Review. Nutrients. 2023;15(12):2689. doi:https://doi.org/10.3390/nu15122689 [12] Huang M, Lo K, Li J, Allison M, Wu WC, Liu S. Pasta meal intake in relation to risks of type 2 diabetes and atherosclerotic cardiovascular disease in postmenopausal women : findings from the Women’s Health Initiative. BMJ Nutrition, Prevention & Health. 2021;4(1):195-205. doi:https://doi.org/10.1136/bmjnph-2020-000198

This vibrant Pasta Primavera features tender-crisp vegetables, fresh basil, and Parmesan in a light, under-300-calorie meal. Creative Cooking for the Health-Conscious Gourmet FibonacciRECIPES | Culinary Medicine by Mary B Grosvenor, MS, RD and Lori A. Smolin, PhD Pasta primavera, which means “spring pasta,” in Italian, highlights the fresh flavors of the season. This dish provides a serving of vegetables in a light, flavorful, and nutritious pasta meal. Ingredients 8 oz penne, dry 2 Tbsp olive oil 3 cloves garlic, chopped 1 small shallot, sliced ½ c sugar snap peas 1 zucchini, sliced into half moons ½ cup cherry tomatoes, halved ½ tsp sea salt ¼ cup carrots, sliced ½ cup broccoli florets ½ cup asparagus cut in 2” pieces 4 mini sweet peppers, sliced ¼ tsp black pepper 1 tsp lemon juice ½ c grated Parmesan cheese ¼ cup fresh basil, if desired Instructions Bring a large pot of water to a boil and cook penne until al dente, according to package directions. Drain and transfer to a large bowl. Cover to keep warm. Heat oil in a large fry pan. Sauté garlic and shallot on low heat for 2 minutes. Add carrots and increase heat to medium, cook for about 1 minute. Add broccoli and cook another minute. Add asparagus and peppers and cook another minute. Add snap peas and cook another minute. Add zucchini and cherry tomatoes and cook for a few minutes, until all vegetables are tender-crisp. Add vegetables to pasta, stir in lemon juice and half of the parmesan. Sprinkle with salt, pepper, fresh basil, and remaining parmesan. Notes Any combination of vegetables can be used in this recipe. Those that require more cooking time, like carrots and broccoli, should be cooked first. Substitute other pasta shapes that complement the vegetables in this dish such as farfalle, cavatappi, gemelli, or fusilli. Makes 5 two-cup Servings Nutrition Information per serving Calories 285, Total Fat 7 g, Saturated Fat 2g, Cholesterol 7 mg, Total Carbohydrate 45g, Dietary fiber 4.4g, Protein 11.4g, Potassium 563mg, Sodium 165mg Editor’s note: Further Nutrition Information This recipe is appropriate for a low calorie, low fat, low saturated fat, low- cholesterol and relatively low carb dietary regimen. This meal is also a “good source” of fiber. To make this recipe appropriate for vegetarians try exchanging the traditional Parmesan cheese with rennet free Parmesan alternatives- either a hard Italian cheese or "parmesan" made with microbial or vegetable enzymes. Preventing Cyclosporiasis Prevention tips Wash hands with soap and water before and after handling or preparing raw fruits and vegetables. Wash all fruits and vegetables thoroughly under running water before eating, cutting, or cooking. It is important to thoroughly wash produce even if it is labeled as pre-washed. Scrub firm fruits and vegetables, such as melons and cucumbers, with a clean produce brush. Cut away any damaged or bruised areas on fruits and vegetables before preparing and eating. Cooking can kill the parasite. Since washing alone cannot guarantee the parasite's removal, cook produce to a temperature of at least 158 °F (70°C). Store Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible (within two hours). Reference CDC Cyclosporiasis July 17, 2026 Explore more from our culinary medicine collection, including articles on the science and health benefits of pasta: Pasta: Shapes in a Healthy Diet Noodles, Noodles, and More Noodles More Pasta-Inspired Recipes We have many health-conscious recipes that make delicious use of pasta: Zesty Zucchini with Pesto Pasta Recipe Fusilli Mediterranean Recipe Rustic Ratatouille Recipe Greek Salad with Orzo Recipe Easy Minestrone Soup Recipe

A Culinary Medicine Guide to Navigating the Dairy Aisle Overwhelmed by the dairy aisle? This Culinary Medicine guide breaks down live active cultures, protein, fat, and sugar content so you can choose the right yogurt for your health goals. Culinary Medicine by Mary B Grosvenor, MS, RD and Lori A Smolin, PhD Choosing a carton of yogurt from the dairy aisle can be overwhelming. There is low-fat, non-fat, full-fat, no sugar added, Greek, Icelandic skyr, fruit on the bottom, fruit mixed in, and fruit on the side as well as flavors ranging from strawberry and vanilla to key-lime pie, coffee, and s’mores. It’s more confusing than choosing a Netflix show and has greater implications for your health. Yogurt is a fermented dairy product made by adding the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus to milk, which is then allowed to sit for several hours at a warm temperature. The bacteria convert the milk sugar lactose into lactic acid, resulting in a thickened, tart-tasting product with a longer shelf life than milk. Its origins date back to 10,000 to 5,000 BCE when it was accidentally produced as milk was transported in sacs made from animal intestines. The intestinal secretions in the sacs caused the milk to curdle and sour producing yogurt.[1] Health Benefits of Yogurt For thousands of years yogurt has been known for its health-promoting properties.[1] But it wasn’t until the 20th century that we began to understand why yogurt affects our health. Some of the benefits are due to its nutrient content; yogurt is a good source of protein, calcium, phosphorous, potassium, riboflavin, and vitamin B12. Other benefits are related to the live bacteria that most yogurts contain. In 1909, it was even suggested that the bacteria in yogurt contributed to the long life of yogurt-eating Bulgarian peasants.[2] Although there is no conclusive evidence to support this connection, yogurt consumption is correlated with a healthy gut, good immune function, and reduced risk of osteoporosis, diabetes, and cardiovascular disease.[3,4] When beneficial live bacteria, known as probiotics, are consumed, they live temporarily in the colon and impact the community of microorganisms that inhabit the GI tract, referred to as the microbiota. There is good evidence that probiotics have antimicrobial, anti-inflammatory, and even anti-carcinogenic activities.[5] An unhealthy microbiome has been linked to the risk for gastrointestinal disease as well as systemic conditions ranging from obesity and diabetes to arthritis and mental health disorders.[6] Consuming probiotics in yogurt supports a healthy microbiota. Considerations in Choosing a Yogurt So, what should you look for when choosing among the endless varieties of yogurt? One place to start is to look for one with live bacteria, called live or active cultures. While all yogurts start with live cultures, processing and storage can reduce the amount that remains in the yogurt. Products that are labeled “heat treated after culturing” do not contain active culture whereas those labeled with “live and active cultures” or “probiotic” still contain live bacteria. Once you’ve established that your yogurt contains active cultures, think about what else you are looking for in a yogurt. Texture and taste are obviously important. Both Greek yogurt and skyr are thicker and creamier than regular yogurt. Yogurt with added fruit or other flavoring is sweeter so it cuts the tartness of plain yogurt. Nutrient content is also important. Health recommendations tell us to increase our calcium intake while keeping our added sugar intake to less than 50 grams per day and our saturated fat to less than 20 grams per day. For some people, other factors such as reduced calories, low carb, high protein, or minimal additives may also be important. To find a yogurt that meets your criteria, look at the food label. Yogurt naturally contains calcium and some are fortified with additional amounts. The Nutrition Facts panel will show you how much calcium your choice provides. The Nutrition Facts also lists the calories, carbohydrate, added sugars, fat, saturated fat, and protein. The ingredient list will show any sweeteners, colors, thickeners or other additives in the product. All yogurts contain carbohydrate as lactose, a naturally occurring sugar in milk. Yogurts with added fruits and flavorings may also contain added sugars; sometimes as much as 15 grams in a serving. Flavored products labeled “no sugar added” often contain artificial sweeteners. The amount of fat in yogurt depends on the fat content of the milk used to make it. Whole milk yogurt can contain up to about 7 grams of fat and 4.5 grams of saturated fat. Yogurt made from skim milk typically contains no fat at all. While current scientific evidence indicates that it is not necessary to avoid full-fat dairy products to protect heart health, the fat content will affect the calorie content.[7] So choose a full-fat yogurt if you prefer, but keep in mind that it will add more calories than lower fat varieties. The milk used to make yogurt provides its protein but the way the yogurt is processed affects the amount. A serving of regular yogurt provides 5 to 8 grams of protein; Greek and skyr provide about twice this amount. Greek yogurt is made by straining off some of the liquid that remains after fermentation, leaving a more concentrated product. Skyr is also strained but starts with a larger volume of milk, so the milk protein is even more concentrated resulting in an even higher protein content than Greek yogurt. Which is Best? Matching Your Choice to Your Nutritional Needs The yogurt that is best is one that you enjoy and meets your nutritional goals. For example, if you are working out to build muscle and want to increase your protein intake, you might select Greek yogurt or skyr. If you are looking for less fat or fewer calories you may not want a product made with whole milk. Low-fat and nonfat yogurts are lower in calories as long as they do not contain too many calories from added sugars. If you want less added sugar, choose a plain yogurt, and add your own fruit to flavor it. If the yogurt that passes your taste test doesn’t match up with your nutritional goals remember that the carton you eat for breakfast, lunch, or a snack is only one part of your overall diet. More Yogurt-Inspired Recipes We have many health-conscious recipes that make delicious use of yogurt: Berries and Yogurt Cream Recipe Healthy yogurt parfait recipe Chia Flax Oatmeal Recipe Strawberry Almond Cake Recipe Lamb Pita with Mango Pepper Salsa with Yogurt Recipe Yellow (Turmeric) Chicken Recipe References [1] Fisberg M, Machado R. History of Yogurt and Current Patterns of Consumption. Nutrition Reviews. 2015;73(1):4-7. doi:https://doi.org/10.1093/nutrit/nuv020 [2] Gasbarrini G, Bonvicini F, Gramenzi A. Probiotics History. J Clin Gastroenterol. 2016;50 Suppl 2, Proceedings from the 8th Probiotics, Prebiotics & New Foods for Microbiota and Human Health meeting held in Rome, Italy on September 13-15, 2015:S116-S119. doi:10.1097/MCG.0000000000000697 [3] Hadjimbei E, Botsaris G, Chrysostomou S. Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential. Foods. 2022;11(17):2691. doi:https://doi.org/10.3390/foods11172691 [4] Schmid D, Song M, Zhang X, Willett WC, Vaidya R, Giovannucci EL, Michels KB. Yogurt consumption in relation to mortality from cardiovascular disease, cancer, and all causes: a prospective investigation in 2 cohorts of US women and men. Am J Clin Nutr. 2020 Mar 1;111(3):689-697. Doi: 10.1093/ajcn/nqz345. [5] Kim SK, Guevarra RB, Kim YT, et al. Role of Probiotics in Human Gut Microbiome-Associated Diseases. J Microbiol Biotechnol. 2019;29(9):1335-1340. doi:10.4014/jmb.1906.06064 [6] Vijay, A., Valdes, A.M. Role of the gut microbiome in chronic diseases: a narrative review. Eur J Clin Nutr 76, 489–501 (2022). https://doi.org/10.1038/s41430-021-00991-6 [7] Giosuè A, Calabrese I, Vitale M, Riccardi G, Vaccaro O. Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review. Nutrients. 2022;14(4):831. Published 2022 Feb 16. doi:10.3390/nu14040831

The Health Benefits of Strawberries for Heart, Brain, and Immunity Strawberries are more than a sweet seasonal treat—they are a nutritional powerhouse packed with anthocyanins, vitamin C, and fiber. In this culinary medicine deep dive, explore how regular strawberry consumption can lower cholesterol, combat systemic inflammation, and lower the risk of cognitive decline, alongside practical advice for picking and storing the best berries. Culinary Medicine by Lori A Smolin, PhD and Mary B Grosvenor, MS, RD Strawberries are a luscious, juicy, red fruit that we can enjoy fresh from the field. We also blend them into smoothies, add them to salads and desserts, freeze them, dry them, and process them into syrups and jams. On average, Americans consume about 8 pounds of strawberries per person per year.[1] Strawberries provide a variety of nutrients and have been suggested to boost immune function, benefit memory, and promote heart health. Strawberry Facts Botanically, strawberries are not actually a berry, they are an aggregate fruit. Aggregate fruits are collections of small fruits, called achenes, which on strawberries are the tiny seed-like structures on the surface. [2] Wild strawberries are indigenous to both the northern and southern hemispheres and grow in diverse environments from woodlands and mountains to the seaside.[3] The strawberries we see in markets and farm stands today were cultivated from these smaller wild originals. Health Benefits of Strawberries: Nutrition, Immunity, and Disease Prevention Strawberries are low in calories and high in fiber; a cup has only about 50 calories and provides 3 grams of fiber. They are an excellent source of vitamin C and also provide folic acid, magnesium, and potassium. The vitamin C acts as an antioxidant and along with anthocyanin, a phytochemical that gives the fruit its red color, helps support a healthy immune system. [4] The anthocyanin and other antioxidant phytochemicals in strawberries are also known for their anti-inflammatory effects. Decreasing inflammation has been shown to reduce the risks of cancer, heart disease, diabetes, and even Alzheimer’s disease.[4] One study in older adults found that participants consuming one or more servings of strawberries per week had a 34% lower risk of developing Alzheimer’s dementia than those consuming them less than once per month.[5] Several studies have also found that large amounts of strawberries reduce blood lipid levels. The equivalent of 3.5 cups of strawberries daily for 4 weeks has been shown to reduce serum levels of unhealthy LDL-cholesterol by about 5%.[6] While not one of the major food allergens, about 6 to 8% of children under age three and 9% of adults are allergic to strawberries.[7] While reactions are generally mild to moderate, such as itching, hives, coughing, and GI symptoms, for some individuals strawberry allergy symptoms can be life-threatening. Getting the Best Berries Whether you are picking a package of strawberries from the store or picking them off a plant in the field, some strawberry savvy can help you end up with the sweetest, ripest strawberries. Store-bought berries are often harvested before they were fully ripened to better withstand long-distance shipping. This leaves them hard and sour because they do not continue to ripen after they are picked. White or green around the tip or the stem means they were harvested too early. So, choose bright red fruit with no soft spots or discoloration. Small berries are usually riper and sweeter; tiny hairs on the skin indicate freshness. Check the container for signs of moisture that might indicate crushed or spoiling fruit.[8] The best way to get sweet, juicy strawberries is to grow them yourself or buy or pick them locally.[9,10] If you want to grow your own, they do well in gardens but also in greenhouses, patio pots, and even indoors as long as they have fertile soil and full sun exposure. If you are picking them yourself, go early; strawberries picked in the heat of the day are more prone to softness and bruising. Pinch them off at the stem, keeping the cap attached to the berry; this reduces spoilage during storage.[8] Place freshly picked berries in a shallow container so they are not stacked deep enough to cause crushing. Strawberries, like most produce, carry a risk of food-borne illness. Outbreaks of Hepatitis A, norovirus, and E. coli have been traced back to strawberries contaminated in the field or during handling.[1] To reduce your risk, refrigerate strawberries when you get home, unless you plan to eat them in the next few hours. When you are ready to eat your berries, wash them and remove any damaged areas. Bottom Line: Incorporating Strawberries into Culinary Medicine Strawberries are a delicious, versatile option for a snack, a side, a garnish, or a dessert. Fresh, unadulterated strawberries are a nutritious low-calorie addition to your cereal, salad, or smoothie. You can drizzle them with maple syrup, dip them in chocolate, or if you are more adventurous you can marinate them in balsamic vinegar or even roast them. They are scrumptious baked in a cake or pie but remember these treats add calories, sugar, and fat so should be an occasional indulgence. However you enjoy them, strawberries add color and a tangy sweetness along with antioxidants with anti-inflammatory benefits to your diet. Like this recipe? Explore more from our culinary medicine collection, including articles on the science and health benefits of berries and colorful foods: Anthocyanins: Antioxidant Phytonutrients in Colorful Foods Blueberries: Colorful and Mighty and the health benefits of blueberries More Berry-Inspired Recipes We have many health-conscious recipes that make delicious use of berries: Strawberry Chicken over Mixed Greens Recipe Strawberry Spinach Salad Recipe Yogurt Parfait Recipe Winter Berry Tart Recipe Strawberry Almond Cake Recipe References [1]Colorado State University Food Source Information. Strawberries. Published July 25, 2024. https://www.chhs.colostate.edu/fsi/food-articles/produce/strawberries/ [2]Mookerjee, S. Science ABC. Published October 4, 2023. https://www.scienceabc.com/nature/why-is-strawberry-not-a-berry.html [3] North Carolina Strawberry Association What is the history behind strawberries? https://ncstrawberry.com/what-is-the-history-behind-strawberries/ [4] Cleveland Clinic. All the Reasons You Should Eat Strawberries. Cleveland Clinic. Published March 30, 2023. https://health.clevelandclinic.org/benefits-of-strawberries [5] Agarwal P, Holland TM, Wang Y, Bennett DA, Morris MC. Association of Strawberries and Anthocyanidin Intake with Alzheimer's Dementia Risk. Nutrients. 2019 Dec 14;11(12):3060. doi: 10.3390/nu11123060. [6] Basu A, Wilkinson M, Penugonda K, Simmons B, Betts NM, Lyons TJ. Freeze-dried strawberry powder improves lipid profile and lipid peroxidation in women with metabolic syndrome: baseline and post intervention effects. Nutr J. 2009 Sep 28;8:43. doi: 10.1186/1475-2891-8-43. [7] Silver N. Do I Have a Strawberry Allergy? Healthline. Published August 3, 2016. https://www.healthline.com/health/strawberry-allergy#incidence [8] Chappell MM. Up Your Strawberry Savvy: Selection Tips, Storage Hacks, and Recipes to Try. Forks Over Knives. Published May 27, 2021. Accessed May 9, 2025. https://www.forksoverknives.com/how-tos/strawberry-season-selection-tips-storage-recipes [9] Geerts, S. How to Choose or Grow the Best Fruit During Strawberry Season. Better Homes & Gardens. https://www.bhg.com/gardening/vegetable/fruit/when-is-strawberry-season/ [10] USDA. Economic Research Service. U.S. Fresh strawberry production expands with newer varieties Published 2021. https://www.ers.usda.gov/data-products/charts-of-note/chart-detail?chartId=101156 ‌

A Protein-Packed, Antioxidant-Rich Take on Strawberries & Cream Creative Cooking for the Health-Conscious Gourmet FibonacciRECIPES | Culinary Medicine by Mary B Grosvenor, MS, RD and Lori A. Smolin, PhD Indulging in a classic fruit and cream dessert doesn't require compromising your health goals. This simple recipe pairs vibrant mixed berries with a whipped topping made from full-fat skyr (Icelandic-style cultivated yogurt) and a splash of heavy cream. By whipping skyr into a velvety texture, you get all the luxurious mouthfeel of traditional whipped cream paired with a boost of protein, calcium, and live probiotic cultures—all while keeping added sugar down to just a fraction of a teaspoon per serving. Ingredients 4 oz full-fat vanilla skyr or yogurt* 2 oz heavy whipping cream 1 tsp powdered sugar 3 cups strawberries, raspberries, blueberries, and/or blackberries; any combination Instructions Combine yogurt and cream in a mixing bowl and beat with electric mixer on low speed for 30 seconds. Increase speed to high and beat for 2 minutes more. Mix in powdered sugar and beat for another 1 to 2 minutes until soft peaks form. Spoon 3/4 cup berries onto a plate or bowl and top with 3 Tbsp whipped yogurt cream. Notes * It is important to use a full-fat yogurt. This recipe uses Icelandic Provisions Extra Creamy Skyr whole milk yogurt, vanilla bean. Makes 4 servings Nutrition Information per serving Calories 145, Total Fat 7.6g, Saturated Fat 4.6g, Cholesterol 23mg, Total Carbohydrate 17g, Dietary fiber 4.5g, Protein 3g, Potassium 215mg, Sodium 14mg Editor’s Note- One of my favorite desserts! This dessert is appropriate for a low-calorie, low carb, and low saturated fat dietary regimen. It also provides a good source of fiber. Lacto-vegetarian recipe. Using Frozen Berries: If fresh berries are harder to find later in the season, don’t worry—frozen berries work beautifully in this dessert, too. Choose good-quality berries that were frozen at their peak, and you’ll still get plenty of their delicious flavor, nutrients, and antioxidant goodness. Like this recipe? Explore more from our culinary medicine collection, including articles on the science and health benefits of berries and colorful foods: The Sweet Science of Strawberries Blueberries: Colorful and Mighty and the health benefits of blueberries Anthocyanins: Antioxidant Phytonutrients in Colorful Foods More Berry-Inspired Recipes We have many health-conscious recipes that make delicious use of berries: Blueberry Oat Buckle Recipe Blueberry French Toast Recipe Yogurt Parfait Recipe Winter Berry Tart Recipe Strawberry Almond Cake Recipe

The Wild Story of America's Most Notorious Medical Conman Dr. John R. Brinkley By Stuart M. Caplen, MD Some lives are so colorful that their biographies read like fiction. John R. Brinkley lived one of those lives. An elderly farmer walked into a small-town Kansas clinic in 1918 and complained that he could not father another child. The doctor, half-joking, told him goats never seem to have this problem. The farmer, apparently serious, asked if he could get a pair of goat testicles. That conversation, and the surgery that followed it, helped make John Brinkley a multimillionaire. Over the course of his life, he also became a famous radio personality, owned one of the most powerful radio towers in the world, nearly got elected governor of Kansas, kidnapped his own daughter, committed bigamy, and ran a fraudulent "electric medicine" scam out of a South Carolina storefront. This is the story of how he got away with his scams for almost thirty years, and the moment it finally caught up with him. Brinkley's Chaotic Personal Life Born in 1885 to a poor family in rural North Carolina, Brinkley was orphaned at an early age. He lived with relatives, finished school at age 16, and worked as a mail carrier before becoming a telegraph operator for Western Union in New York. He married his childhood friend, Sally Wike, in 1907, and the couple spent a short time performing in traveling medical shows and selling patent medicines before he enrolled in medical school. Around 1910, Sally left him, filed for divorce, and took their two-year-old daughter with her. In response, Brinkley kidnapped the child and fled with her to Canada. Unable to secure an extradition order, Sally eventually dropped the kidnapping charges and divorce proceedings. The couple briefly reconciled, but she left him for good in 1913. That same year, Brinkley moved to Memphis and married Minerva Telitha "Minnie" Jones just four days after meeting her, committing bigamy, since he had not yet divorced Sally. Brinkley Becomes a Doctor Brinkley had always wished to become a doctor, and in 1907, he enrolled at Bennett Medical College in Chicago. It was an unaccredited medical school, as were many schools of that era, and it taught eclectic medicine, which combined conventional medical training with botanical and herbal remedies. Unable to continue paying for school, he left after two years and returned to North Carolina to begin working as an “undergraduate physician,“ a term then used for someone practicing medicine without having completed a conventional medical degree. After his wife left him in 1913, he and James E. Crawford, who used the alias J. W. Burks, established the "Greenville Electro Medic Doctors" in Greenville, South Carolina. They placed advertisements targeting men who were concerned about their “manly vigor.” They injected colored water into their patients for $25 a session (about $843 now), telling them it was Salvarsan*, or "electric medicine from Germany." After about two months, they fled town with the local newspaper reporting that about 30 to 40 merchants had been left with unpaid bills. *(Although they called their treatment Salvarsan as part of this scam, it was actually the name of an early effective anti-syphilis drug developed in Germany.) On his honeymoon with Minnie, Brinkley was arrested and sent back to Greenville for practicing medicine without a license and writing bad checks. He provided information about where Crawford was, and Crawford was later arrested as well. The two men met again in jail, agreed to settle their debts, and were released with Brinkley getting some financial help from his new father-in-law. Minnie and John Brinkley then moved to Arkansas, where he took over the practice of a doctor who was moving out of state. With the money he made, he was eventually able to pay off his outstanding tuition at Bennett Medical College. Bennett released his transcript, allowing him to obtain his medical degree at the Eclectic Medical College of Kansas City, widely regarded as a diploma mill. He graduated in 1914, and his diploma helped him qualify to practice medicine in a number of states. He worked as a doctor briefly in a few places and then served in the Army Reserve Medical Corps during World War I, where according to records, he was hospitalized for “nervous exhaustion” after a few days of duty and discharged a month later. After the Army, Brinkley moved to Milford, Kansas, in response to an advertisement for a doctor. It was there that his life took another bizarre turn. The Goat Testicle Transplant Scam At his clinic in Milford, Brinkley reportedly took good care of his patients during the 1918 influenza pandemic. However, that year, an elderly farmer came in who was having trouble fathering another child. Brinkley, who had long marveled at the health and virility of goats, joked that the patient would have no problem if he had goat glands, and somehow from there they eventually agreed that Brinkley would implant a portion of a goat's testicle into the man, with the patient supplying the goat. The procedure involved placing a piece of goat testicular tissue in the man's scrotum, but Brinkley did not connect it to the patient's blood vessels.** The transplanted tissue could not function as a working testicle and would eventually be rejected or absorbed by the body. The farmer apparently believed the implant had been successful, although any perceived benefit was more likely attributable to a placebo effect. John R. Brinkley performing surgery with Minnie assisting Word rapidly spread, and Brinkley’s next patient asked for goat testicular tissue to be implanted in him and goat ovarian tissue into his wife for fertility issues. Within a year, that couple fortuitously had a son, Billy, whose birth Brinkley used for publicity purposes to promote his business. Brinkley eventually expanded the indications for the procedure to conditions beyond impotence and infertility, including ailments such as high blood pressure and mental illness. The story caught the attention of J. J. Tobias, chancellor of the Chicago Law School, who traveled to Milford for the surgery. He later wrote, “I was an old man… And seven days later I left the hospital feeling twenty-five years younger.” After obtaining a 30-day California medical permit, Brinkley went to Los Angeles at the invitation of Harry Chandler, owner of both the Los Angeles Times and the city’s first radio station, to operate on him and some of his editors. Chandler later praised the procedure publicly. He reportedly also performed the surgery on some Hollywood stars. As a result of testimonials from prominent and famous people, requests for the surgery skyrocketed, allowing him to command a fee of $750 (about $12,500 today) for each procedure, and he built his own hospital. He also traveled extensively, both in the United States and internationally, to perform surgeries. (** Later in his career, Brinkley offered a higher-priced version of the surgery claiming he could attach nerves and blood vessels to the goat tissue, but medical observers noted that he merely inserted some tissue without making any functional anatomical connections.) His KFKB Radio Station He soon became both famous and wealthy. After seeing Harry Chandler’s Los Angeles radio station in 1923, he built KFKB in Milford. Due to his programming abilities and his twice-daily medical broadcasts called the Medical Question Box, KFKB became one of America’s most listened-to radio stations. He promoted both his medical practice and patent medicines he was selling on the radio, eventually amassing an estimated $12 million fortune (about $230 million today). The Medical Establishment and Press Take Notice As Brinkley’s fame grew, so did scrutiny of his background and medical practice. Newspapers began publishing negative reports about Eclectic medical schools, including those Brinkley had attended, exposing the practice of selling medical degrees and lax attendance requirements. When he applied for a permanent California medical license, it came out that one of his medical diplomas had been purchased and was dated earlier than it had actually been obtained. California tried to extradite Brinkley for practicing medicine without a valid license, but the governor of Kansas, a friend of Brinkley’s, refused to honor the extradition request. He also had his Connecticut medical license revoked. Closer to home, The Kansas City Star newspaper published stories on Brinkley’s questionable practices, which included accounts from a growing number of dissatisfied patients. His most persistent critic was Morris Fishbein, editor of the Journal of the American Medical Association (JAMA), who was on a crusade against medical quackery. He wrote in JAMA that Brinkley had falsely claimed to be attending medical school while actually being in another city and later described him as “a charlatan of the rankest sort” whose radio station was being used to “victimize people and to enrich himself.” In 1930, mounting evidence and negative publicity led the Kansas Medical Board to investigate Brinkley, ultimately revoking his Kansas medical license for “gross immorality” and “unprofessional conduct.” Brinkley Runs for Governor There was an outpouring of support for him and, five days after losing his medical license, Brinkley decided to run for governor as an independent write-in candidate on a platform of “fearlessness, independence, [and] sympathy for the masses.” He received about 30% of the votes and narrowly lost by about 34,000 votes in a three-way race. He actually might have won, but to block him from winning, election authorities ruled that write-in ballots would only count if his name was written exactly as “J.R. Brinkley,” which disqualified an estimated 30,000 to 50,000 votes. In 1930, his radio station’s license was revoked, in part because of broadcasts considered obscene (he did talk about sexual issues) and because the Medical Question Box was deemed “contrary to the public interest.” In 1932, he ran again for governor, receiving close to a third of the votes. The Move to Texas Capitalizing on a still-valid Texas medical license, Brinkley moved to Del Rio in 1932-33 and opened a new practice. He also constructed a powerful radio station, XER, just across the Rio Grande in Mexico, which allowed it to be beyond the jurisdiction of U.S. regulators. The radio station, known as a “border blaster,” could be heard anywhere in the U.S. and 15 other countries. He later increased its signal strength, making it one of the most powerful radio stations in the world at the time. He would sometimes perform his radio shows from Texas calling into the Mexican radio station. Congress passed a bill in 1934, known popularly as the “Brinkley Act,” which prohibited telephone transmission of programming to foreign radio stations. He no longer performed goat testicle transplants but started a new scam offering unilateral vasectomies as a supposed treatment for prostate problems. As part of the treatment, he prescribed six injections of “Formula 1020,” which analysis reportedly found to be little more than water containing blue dye. With the practice and the radio station, he was reportedly making $1 million a year. However, patient complaints started to rise, his practice started to collapse, and he left Texas in 1938. The Fishbein Libel Trial Dr. Morris Fishbein His next stop in 1938 was Little Rock, Arkansas, where he re-established his medical practice. However, Morris Fishbein was still crusading against him. Fishbein wrote an article in that same year denouncing him, stating, “In John R. Brinkley, quackery reaches its apotheosis. He continues to demonstrate his astuteness in shaking shekels from the pockets of credulous Americans,” adding that he had “consummate gall beyond anything revealed by any other charlatan.” Brinkley was incensed and sued Fishbein for libel. At that trial in Texas, Fishbein’s lawyer got Brinkley to admit under oath that he knew the goat testicle operation “did not and could not rejuvenate a man by itself” and that his advertisements claiming this ability were false. Fishbein’s attorney also stated that “Dr. Brinkley is the foremost money-making surgeon in the world because he had sense enough to know the weaknesses of human nature and gall enough to make a million dollars a year out of it.” The jury returned a verdict in Fishbein’s favor, which Brinkley appealed. The appellate court found that “the plaintiff by his methods violated acceptable standards of medical ethics…the plaintiff should be considered a charlatan and a quack in the ordinary, well-understood meaning of those words.” The End of the Trail With his reputation in ruins, numerous malpractice lawsuits stemming from his previous surgeries were filed against him, seeking more than $3 million in damages. His radio station was confiscated by the Mexican government, and he declared bankruptcy in January 1941. In September of that year, he, his wife and six others were indicted on mail-fraud charges involving the use of the U.S. Postal Service to promote fraudulent diagnoses and treatments. While the others pleaded no contest, Brinkley wished to go to trial, but died on May 26, 1942 before the trial could take place. The medical profession at the beginning of the 20th century was somewhat like the Wild West. A charismatic conman like John Brinkley was able to make a fortune preying on vulnerable patients because regulation, medical education, licensing, advertising, and scientific standards were still developing. Fortunately, principled physicians like Morris Fishbein and medical organizations increasingly recognized that the time had come to reform American medical practice. Although Brinkley was never held criminally accountable for most of his fraudulent activities, he died bankrupt, with a reputation as one of history’s most notorious medical charlatans. _____________________________________________________________________________________________ If you liked this article, you may also find this article interesting about other medical conmen in The History of “Snake Oil” and “Snake Oil Salesmen” . Here are more fascinating topics in the FibonacciMedicine history of medicine series: The History of the Lobotomy for Psychiatric Treatment and the Story of Dr. Walter Freeman’s “Lobotomobile” The History of the Black Death and How a Medieval Pandemic Still Affects Us Today The History of Tuberculosis and How Colorado Became the “World’s Sanitarium” The History of Malaria The Discovery of Radium and the Start of the “Radium Cure Craze” Era The History of Mercury as Medicine How Gila Monsters and Gut Hormones Changed Modern Medicine - The History of GLP-1 Drugs The History of Insulin and Type 1 Diabetes The “Transfusion Affair” that Shook the Paris Medical Establishment The Milk Transfusion Era The History of Nitroglycerin, an Explosive with Medical Benefits The History of Heroin, the “Non-addictive” Substitute for Morphine The Story of the Most “Kissed” Face in the World “Gentlemen this is no humbug” - The First Use of General Anesthesia in Surgery and the Battle for Recognition that Ensued The History of the Coney Island Incubator Babies The Tobacco Smoke Enema, One of the First CPR Techniques? Benjamin Franklin, Mesmerism, and the First Use of Placebos in Science The Fascinating Mystery of “The Toxic Lady” The Dancing Plague of 1518 Penicillin, the Accidental Antibiotic The History of Leeches in Medicine and the Era of the “Leech Mania” The History of the “Whale Cure” for Rheumatism The History of Antiseptic Surgery The History of the Electrocardiogram (EKG/ECG) The History of Phrenology; Just Another Bump in the Road? The Creation of the Gin and Tonic; a Medical Odyssey The History of Cocaine The History of the Iron Lung Dr. Robert Liston and the 300% Mortality Surgery The First Medical Text - The Edwin Smith Surgical Papyrus ________________________________________________________________________________ References Smith PC. John R. Brinkley: A Quintessential American Quack. J Community Hosp Intern Med Perspect. 2022;12(5):1-5. Published 2022 Sep 9. Retrieved from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9529641/ Lee RA. The Bizarre Careers of John R. Brinkley. The University Press of Kentucky. 2002. Wise K. I Heard it on the X: Radio and Revelation in the American Borderlands. HistoricalMX, accessed August 12, 2026. Retrieved from: https://academic.oup.com/jsm/article/22/Supplement_4/qdaf320.208/8374967 Carlson P. John R. Brinkley Got Rich on Glandular Gullibility. Historynet. 9/19/2018. Retrieved from: https://historynet.com/john-r-brinkley-the-goat-gland-miracle-man/ Patowary K. John Brinkley: The Doctor Who Transplanted Goat Testicles Into Humans, Amusing Planet. Nov 11, 2021. Retrieved from: https://www.amusingplanet.com/2021/11/john-brinkley-doctor-who-transplanted.html Oliver M, Edited by Kuroski J. Phony Dr. John Brinkley Healed People With Goat Testicles — And Made $12 Million Doing It. November 26, 2018, Updated December 6, 2018 Retrieved from: https://allthatsinteresting.com/john-brinkley McIntosh MA.The ‘Goat-Gland Doctor’: J.R. Brinkley and Medical Quackery in the Early 20th Century. Brewminate April 15, 2021. Retrieved from: https://brewminate.com/the-goat-gland-doctor-j-r-brinkley-and-medical-quackery-in-the-early-20th-century/ Pitts WJ. John R. Brinkley. EBSCO. 2024. Retrieved from: https://www.ebsco.com/research-starters/history/john-r-brinkley Hrenchir T. 'Goat gland doctor' ran for governor in the 1930s. cjonline- The Topeka Capital Journal. Updated Oct. 18, 2018. Retrieved from: https://www.cjonline.com/story/news/politics/state/2018/10/18/history-guy-tells-of-goat-gland-doctor-who-ran-for-kansas-governor/9522593007/

Roasting grapes is a delicious way to enjoy this autumn fruit. This easy roasted grapes recipe brings out a deeper, richer flavor that’s perfect for cozy meals. Creative Cooking for the Health-Conscious Gourmet FibonacciRECIPES | Culinary Medicine by Mary B Grosvenor, MS, RD and Lori A. Smolin, PhD Who says fruit must be eaten raw? Recent concerns about food-borne illness from fresh produce does not mean you cannot eat what you have already purchased. This recipe shows you how to enjoy grapes safely. Eat them as a side dish, as part of a charcuterie board, or as a topping for roasted meat or chicken. This recipe also works for stone fruits such as peaches, plums, and cherries. Ingredients 2 cups seedless grapes 2 Tbsp balsamic vinaigrette dressing ¼ tsp salt ¼ tsp ground black pepper Instructions Preheat oven to 425°F. Thoroughly wash grapes. Add grapes and balsamic to bowl and marinate for 15 to 30 minutes. Arrange grapes in single layer on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Bake for 15 minutes or until skins begin to blister. Cool before serving. Notes You can use a prepared balsamic salad dressing or simply make your own from balsamic vinegar and olive oil Makes 4 one-half-cup servings Nutrition Information per serving Calories 50, Total Fat 2 g, Saturated Fat 0.6g, Cholesterol 2mg, Total Carbohydrate 7g, Dietary fiber 1g, Protein 1g, Potassium 265mg, Sodium 130mg Editor’s Note- Appropriate for a low-calorie, low saturated fat, low- cholesterol, and low carb, vegan dietary regimen.

The Toxic Lady: A Medical Mystery That Left More Questions Than Answers A California ER was thrown into chaos when multiple staff members collapsed after treating a patient. Dubbed "The Toxic Lady," this case remains one of medicine’s strangest unsolved mysteries. Was it a deadly chemical reaction—or something even more perplexing? Medical News by Stuart M. Caplen, MD Last updated January 4, 2026 On February 19, 1994, ambulance personnel in Riverside, California, were called to attend to a 31-year-old woman, Gloria R., who was having difficulty breathing and an irregular heartbeat. There was a history of nausea and vomiting for the previous few days, and the patient had terminal cervical cancer. She was taken to the Riverside General Hospital's Emergency Department (ED) and arrived there semiconscious, sluggishly responsive, with shallow breathing and a rapid heartbeat. Her condition soon deteriorated, and the ED staff began cardiopulmonary resuscitation. The patient reportedly vomited after intubation. The staff noted an ammonia-like odor emanating from the patient, and one staff member reported a fruity, garlic-like odor from the patient’s mouth. Staff also described her body as having an oily, shimmering sheen. A nurse started an intravenous line, and while drawing blood, noted white or manila-colored crystals in the blood, which were also verified by other staff. That nurse then fainted, and a physician took her place, but she too lost consciousness and soon began convulsing. More staff members became ill, and the emergency department chairman ordered the ED evacuated except for staff treating Gloria R., who by then had started donning HAZMAT equipment. The patient was declared dead approximately 35 minutes after arrival. A HAZMAT (hazardous materials) emergency was declared, and a HAZMAT team tested for toxic gases in the ED and found none. Twenty-three hospital employees were affected by various acute ailments, including dizziness, headache, respiratory irritation, tearing, nausea, and vomiting. Six staff members were ill enough to require hospitalization. Some staff developed longer-lasting symptoms such as tremors, muscle spasms, memory lapses, and shortness of breath. The mystery was: how could a possible toxin affect so many staff members and not leave behind any traces? Also, why were some staff affected and others not? An autopsy was performed under strict HAZMAT protocols, and the conclusion was that there were no indications of toxic, volatile, or hazardous vapors associated with specimens of Gloria R.’s tissues and body fluids or in the air samples from the ED. The cause of death was listed as dysrhythmia due to renal failure. Due to a lack of any specific toxicological findings, the California Department of Health Services released a report that concluded the incident was most probably due to an outbreak of mass sociogenic illness (also known as mass psychogenic illness, and previously called mass hysteria). Needless to say, this conclusion was not universally accepted. An Alternative Explanation Is Suggested Biological materials and the patient’s files were sent to the Forensic Science Center at Lawrence Livermore National Laboratory in California, where, after an analysis, they postulated an alternative explanation. They discovered a breakdown product of dimethyl sulfoxide (DMSO), called dimethyl sulfone (DMSO2) in Gloria R.’s blood and bile samples. DMSO is a liquid solvent derived from wood pulp that can be absorbed through the skin and has been used in medicine for a number of different indications. It has been used as a topical remedy for musculoskeletal and arthritis pain and continues to be used as a home remedy. DMSO has also been found to have antianxiety and antipsychotic effects. It is FDA-approved for treating pain associated with interstitial cystitis (painful inflammation of the bladder). DMSO has been used as an antibacterial agent and has even been used in the treatment of cervical cancer. It also has been used to prevent skin damage if a chemotherapy drug leaks out of an intravenous line. It fell somewhat into disfavor when the FDA discovered that the use of DMSO caused serious eye problems in test animals, leading them to limit research using the drug. As the patient was in renal failure and DMSO is excreted by the kidneys, if Gloria R. had been using DMSO, it would have accumulated in her body. There is no other direct evidence that Gloria R. was using DMSO, except for the breakdown product dimethyl sulfone (DMSO2) found in blood and bile. Another breakdown product of DMSO, dimethyl sulfide ((CH3)2S) has a garlicky odor, which one of the nurses in this case stated was present. Livermore Laboratory scientists postulated that the addition of supplemental oxygen used in the resuscitation allowed dimethyl sulfone (DMSO2), to become oxidized to dimethyl sulfate (DMSO4), which contains four oxygen molecules). Dimethyl sulfate has been classified as a potential chemical warfare agent and can be inhaled or absorbed through the skin. Dimethyl sulfate can cause dizziness, prostration, headache, convulsions, coma, pulmonary irritation, lung injury, and slow heart rate (bradycardia). Many of the symptoms ascribed to dimethyl sulfate were seen in the affected hospital staff, and the doctor who initially convulsed and also required a ventilator due to irregular breathing, had health problems for a prolonged period after the episode, including hepatitis and pancreatitis. The Livermore Laboratory scientists felt that the reason crystals were observed in initial blood samples was due to the conversion of DMSO in those blood samples to DMSO2. Conversion of DMSO2 to dimethyl sulfate resulted in the crystals' disappearance later on. They demonstrated experimentally that at body temperature DMSO2 completely dissolved in heated Ringer’s lactate solution, but at a cooler 72 degrees F it precipitated out into crystals. They postulated that the DMSO2 in the room-temperature blood sample tubes crystallized, which was what was witnessed by the ED staff. Later, the crystals disappeared as the DMSO2 was converted to dimethyl sulfate, which does not crystallize. It was felt the ambulance crew did not get affected due to the length of time it took for the administered oxygen to convert the DMSO2 to dimethyl sulfate. Comments: This case represents one of a healthcare worker’s major fears: unexpected exposure from a patient to a toxin that can also injure the healthcare worker. The initial conclusion of mass sociogenic illness is difficult to accept given that convulsions occurred in the physician, who then required mechanical ventilation, as well as the documentation of manila-colored material floating in the patient’s blood. It is possible that some of the later victims, after seeing their colleagues affected, did have a psychogenic reaction. Why some staff were affected and some not is still a mystery and does give some credence to the mass sociogenic illness theory, but it may be due to differences in exposures levels, timing, or just individual variation of response to a toxin. There is no direct evidence that Gloria R. was actually using DMSO, which is problematic. However, the oily body sheen, garlic odor, severity of some of the symptoms, and finding dimethyl sulfone in blood and bile samples lend some support that its conversion to dimethyl sulfate from oxygen used in treatment could be the cause of this mysterious episode. At the time, Gloria R. was dubbed “The Toxic Lady” by the media reporting this story. If you are interested in reading about a true mass sociogenic/psychogenic episode that occurred in the past, click here to read about The Dancing Plague of 1518 where people danced for days and were unable to stop. You may also find these other FibonacciMedicine history of medicine articles interesting: The History of the Lobotomy for Psychiatric Treatment and the Story of Dr. Walter Freeman’s “Lobotomobile” The History of the Black Death and How a Medieval Pandemic Still Affects Us Today The History of Tuberculosis and How Colorado Became the “World’s Sanitarium” The History of Malaria The Discovery of Radium and the Start of the “Radium Cure Craze” Era The History of Mercury as Medicine How Gila Monsters and Gut Hormones Changed Modern Medicine - The History of GLP-1 Drugs The History of Insulin and Type 1 Diabetes The History of “Snake Oil” and “Snake Oil Salesmen” The “Transfusion Affair” that Shook the Paris Medical Establishment The Milk Transfusion Era The History of Nitroglycerin, an Explosive with Medical Benefits The History of Heroin, the “Non-addictive” Substitute for Morphine The Story of the Most “Kissed” Face in the World “Gentlemen this is no humbug” - The First Use of General Anesthesia in Surgery and the Battle for Recognition that Ensued The History of the Coney Island Incubator Babies The Tobacco Smoke Enema, One of the First CPR Techniques? Benjamin Franklin, Mesmerism, and the First Use of Placebos in Science Penicillin, the Accidental Antibiotic The History of Leeches in Medicine and the Era of the “Leech Mania” The History of the “Whale Cure” for Rheumatism The History of Antiseptic Surgery The History of the Electrocardiogram (EKG/ECG) The History of Phrenology; Just Another Bump in the Road? The Creation of the Gin and Tonic; a Medical Odyssey The History of Cocaine The History of the Iron Lung Dr. Robert Liston and the 300% Mortality Surgery The First Medical Text - The Edwin Smith Surgical Papyrus References Grant PM, Haas JS, Whipple RE, Andresen BD. A possible chemical explanation for the events associated with the death of Gloria R……. at Riverside General Hospital. Forensic Sci Int. 1997;87(3):219-237. Retrieved from: https://pubmed.ncbi.nlm.nih.gov/9248041/ Ramírez, E. and Luza, S. (1967), DIMETHYL SULFOXIDE IN THE TREATMENT OF MENTAL PATIENTS. Annals of the New York Academy of Sciences, 141: 655-667. Retrieved from: https://nyaspubs.onlinelibrary.wiley.com/doi/epdf/10.1111/j.1749-6632.1967.tb34937.x Rodgers G. The Bizarre Death of Gloria R……. — The Toxic Lady. Kill Zone. December 15, 2022. Retrieved from: https://killzoneblog.com/2022/12/the-bizarre-death-of-gloria-ramirez-the-toxic-lady.html Jarry J. DMSO Is Not a Cure-All. But the FDA’s Panic Over It Birthed a Myth. McGill Office for Science and Society. 17 Nov 2023. Retrieved from: https://www.mcgill.ca/oss/article/medical-critical-thinking-history/dmso-not-cure-all-fdas-panic-over-it-birthed-myth Bertelli G, et al. Topical dimethylsulfoxide for the prevention of soft tissue injury after extravasation of vesicant cytotoxic drugs: a prospective clinical study. J Clin Oncol. 1995;13(11):2851-2855. Retrieved from: https://pubmed.ncbi.nlm.nih.gov/7595748/ Drummond Ayres Jr. B. Elaborate Precautions Taken for Autopsy in Mystery Fumes Case. The New York Times. Feb. 25, 1994. Retrieved from: https://www.nytimes.com/1994/02/25/us/elaborate-precautions-taken-for-autopsy-in-mystery-fumes-case.html