Dr. Gourmet Newsletter:
March 26, 2007
Dr. Tim Says...
I receive questions like this one all the time from visitors to the Dr. Gourmet website:
"When reading the package label what is a safe percentage of sodium? If the package is over what % of sodium, is it then too high? I am on blood pressure medicine but my blood pressure is good for my 65 years. I am just looking for a guide line when reading labels."
The government created rules back in the 1980s for nutrition information labeling on packaged foods. Before the regulations were passed the only information required was a listing of the ingredients in the package. Other than that we were pretty much on our own and had to guess what might or might not be in any particular food.
Reading a food label can be a bit of a challenge because of all the different numbers one is faced with. While the percentage values are helpful, it’s best to use them only as a guideline. The key numbers are those that show the amount in grams, milligrams or micrograms of each nutrient. Sodium and Food Labels
Featured Recipe: Chicken Mole
There are a lot of mole (pronounced MOE lay) recipes in Mexican cooking. This one with chocolate is the classic, and for many it's an acquired taste. The chocolate adds a savory flavor that�s just a little bitter when you are used to the sweetness of chocolate.
This is, however, a very easy recipe to make. It takes some time to cook the sauce but the total hands on cooking time is only about 30 minutes. Served over Dirty Rice with a dollop of fat-free sour cream and you�ve got authentic Mexican food in your own kitchen. Chicken Mole
AN APPLE ON THE BEACH
From a plastic
Up brush stuck
Sand from damp
An apple amble
Down the beach
Chewing & mumbling
Poems © 1998-2007 Albert Flynn DeSilver