This is an index of the health notes included in recipes. These short tidbits of information can help answer questions on everything from Omega-3 Fats in fish to whether to cook chicken with the skin on or not. Want to know about garlic and cholesterol? Is it okay to eat eggs or not? It's all here.
Timothy S. Harlan, M.D. tells you what to eat and when in order to eat healthier, lose weight, and keep it off - permanently!
With The Dr. Gourmet Diet Plan, you'll create a two-week custom meal plan including breakfast, lunch and dinner, for yourself or your entire family - even kids under 14! NO making separate meals. Online planner includes:
1. Automated shopping lists - Just print and shop for the next two weeks of meals.
2. Frozen meal options for lunch or dinner such as Lean Cuisine or Weight Watchers.
3. Easy, delicious recipes, with leftovers for lunches or later in the week.
4. Options for allergies and special diets, including:
5. Combine special needs if needed: low sodium and lactose intolerant? Coumadin and celiac disease? Just select the options and get your delicious meal plan!
Other Web sites charge you as much as $29.95 per month for this service, but Just Tell Me What to Eat: The Dr. Gourmet Diet Plan is completely free. (We don't even ask for your credit card information.)
The simple answer is yes—but not by much.
High heat can cause some vitamins to breakdown, including Vitamin C and the B Vitamins. It’s the way foods are cooked, however, that affects the amount of vitamins in a finished recipe. Simmering carrots in a beef stew results in a greater loss of these vitamins than when they are quickly sautéed. Cooking does not significantly change most other nutrients, such as fats, minerals and fiber, and many are made more digestible with cooking (as with proteins in meats or fiber in cooked oats).
Much more important is the freshness of the foods you are cooking. The “fresh” fruits and veggies that we eat are sometimes a week or more old before they make it into our refrigerators. In one study published in the Journal of Agricultural and Food Chemistry, it was shown that many of the cancer preventing nutrients (known as phytochemicals) are lost as vegetables were aged under conditions similar to those in stores and your refrigerator. Interestingly, canned or frozen vegetables are usually more nutritious because they are preserved soon after being picked. Read More "The Health of It All..." Articles