Raleigh Adult Medicine

12/10/2025

Did you know…
that most spices have nutritional benefits? As holiday baking commences, many of us start to use warming spices like cinnamon, nutmeg, ginger, clove, and cocoa. Theses spices have antioxidant and antimicrobial properties. They help support digestion, heart health, and mood, while providing anti-inflammatory effects. The fresher they are, the stronger these properties, so buy in small quantities and replace at least yearly. Continue to use these spices in other ways to reap the health benefits throughout the year:

Cocoa – Add a spoonful to yogurt, oatmeal, and smoothies. Make sure to choose the unsweetened option.
Cinnamon – Add to coffee grounds before brewing, sprinkle on apples and pears, and add to chilis and stews.
Ginger – Add to stir-fries, cookie batter, and grain blends, or use fresh ginger to make tea.
Nutmeg – Add to roasted vegetables like sweet potato and cauliflower or into whipped cream.

Enjoy!

12/09/2025

12/08/2025

🌧️ Inclement Weather Update

Due to expected weather conditions, we will operate on a delayed schedule on Tuesday, December 9, 2025.
Opening will be delayed until 10:00 AM.

Please travel safely and use caution on the roads. We will provide additional updates if conditions change.

Thank you for your understanding and flexibility.

12/05/2025

Raleigh Adult Medicine’s annual holiday party!! 🎄 No grinch this year!

12/04/2025

Did you know…
Winter greens are a great way to boost nutrition during the colder months? Hearty greens, like kale and spinach, provide a long list of vitamins and minerals. These include vitamins A, C, folate (B9), and K, along with calcium, potassium, magnesium, and iron. Greens are a low-calorie food that provide a good dose of fiber, which makes them satiating.

Add greens to smoothies, soups, stews, chili, pasta sauce, eggs, and sandwiches. Spinach is best for smoothies since it has a milder flavor; most fruits will cover it up even though the drink may look green. Kale stands up well in soups and stews, where it sits in liquid, and is also great for winter salads with roasted vegetables (like butternut squash or Brussels sprouts) on top. To best absorb the plant-based iron that many greens contain, it’s best to pair with a food rich in vitamin C. Venture out and try other greens like arugula, Swiss chard, collards, and mizuna.

Enjoy!

11/24/2025

Did you know…
Cranberries contain compounds called proanthocyanidins? This is a flavonoid that has antioxidant properties, like protecting cells from damage and helping to reduce inflammation. Proanthocyanidins, specifically the type found in cranberries, have been shown to prevent bacteria from adhering to the urinary tract walls and can help to reduce frequency of urinary tract infections. They can also help to balance good and bad bacteria in the gut.

Cranberries also contain anthocyanins, another antioxidant that gives the berries their rich color. They are a source of vitamins C, K, and E, along with manganese and copper.

Be mindful of portions when using sweetened cranberry items, like dried cranberries or juice. Be sure to look for 100% cranberry juice and stick to 8 ounces or less. Using fresh cranberries allows you to control the sugar added. Try adding them to a smoothie, making salsa or chutney, or roasting along with hearty vegetables.

Use up leftover cranberry sauce from Thanksgiving by adding it to oatmeal or yogurt. Alternatively, freeze it for the next get-together and spread it over goat cheese on crostini for a quick appetizer.

Enjoy!

11/14/2025

Today, we unite to raise awareness, support those living with diabetes, and advocate for better access to care and education.
🔹 1 in 9 adults worldwide lives with diabetes
🔹 Early detection can save lives
🔹 Healthy lifestyle choices matter
🔹 Together, we can make a difference
Let’s break the stigma, share knowledge, and empower our communities.

11/13/2025

Did you know…
that potatoes are quite nutritious? They are a good source of potassium, vitamin C, vitamin B6, magnesium, folate, and fiber. More of these nutrients get consumed when the skin is eaten. One medium potato has about 160 calories, 37 grams of carbohydrate, and 4 grams of fiber, which fits into most eating plans.

Part of the carbohydrate in potatoes is called resistant starch. This type of starch is digested differently than other starches, so it helps to feed beneficial gut bacteria, has a lower impact on blood sugar, and can support weight loss efforts. The resistant starch increases when the potatoes have been cooked and then cooled. Take advantage of this benefit by cooking potatoes on the weekend and using them through the week.

It’s important to be mindful of how the potato is cooked and what goes on or into them. Try swapping in plain Greek yogurt for sour cream to reduce fat and add some protein to a baked potato. Use low fat milk instead of heavy cream in mashed potatoes.

Enjoy!