I recently wrapped up my course “Creating your Owner’s Manual for Health” - and as always, it’s the segments on nutrition - exploring the power of food - that most strongly resonate with everyone.

Because when you think of the powerful benefits that the food we eat delivers, the billions of chemical processes that the food we eat triggers, and all the ways our food is health protective … you take notice.

Take in the following powerful observation from Dr. Mark Hyman:

Glyphosate.

Not my favorite topic, because it can be upsetting when you take into consideration the expansive exposure we all have to this chemical, as well as other chemicals, in our food system.

But awareness is important … so we can all make better choices when shopping.

Glyphosate is a chemical made by Bayer/Monsanto Company, and it is the most prevalent herbicide used on our crops. You may know its commercial name - RoundUp Weed Killer.

Unfortunately, glyphosate seems to be everywhere - our soil, our water, our air, our food, and in our bodies. It’s nearly impossible to completely avoid.

Even organic foods may have glyphosate, typically occurring when organic farms are close to conventional farms using herbicides and pesticides.

The World Health Organization in 2016 declared glysophate “probably carcinogenic” - but the EPA has yet to declare it unsafe.

To set the scene for this fine salad making recipe …

I’m on the French Riviera in September with college friends …

And after a day of touring, rather than heading out into town for dinner, we decide to eat the French way …

At “home” relaxing - with a view of the sea - and some delicious french cheese, a simple salad that I made, and a roast chicken from the market.

When a couple of those friends recently reached out and said “WE NEED YOUR SALAD RECIPE!,” I thought that maybe my salad making story was newsletter worthy.

So here we go.

I do receive compliments on my salads quite frequently. And I have to laugh.

Because, bottomline, it’s basically just a salad with olive oil, vinegar and a little salt.

But, I admit, there are a couple strategies that I use that do take a salad to a new level. I like to call it the upside down way of making salad.

It’s how my mom always made a salad. So of course it’s what my sister and I have always done.

We’ve joked about bottling and selling it, because we do always get those compliments. But then we think, there’s nothing to it, and typically end up laughing.

Usually I make a big salad for lunch, and most often a dinner salad, sometimes at breakfast as well … and having that salad creates an easy way to account for a majority of those vegetable servings we require (see more on that below).

Most of us have experienced a glimmer of worry as it relates to ensuring we stay mentally sharp as we age. And, most of us have known older family members who have struggled with various forms of dementia.

Some tend to think that dementia is just par for the course when it comes to aging.

And yes, some of our outcomes in life are definitely tied to genetics … but the good news is, like so many things related to our health, A LOT is in our control.

If we do the right things … can we maintain our mental stability, alertness, and acuity as we age?

Well, I'm not sure even the top neuroscientists can absolutely and definitively answer this question. But there is an abundance of documented evidence that shows that there are things that we can do to hold off and/or prevent forms of dementia in our older years.

So yes, being mindful of good habits that support brain health is the best way to get started.

And one of the best strategies to think through is, SURPRISE - what we eat, and thereby how we nourish our brain.