Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
April 23, 2007

Chef Tim Says...

What should I have in my pantry?

This was a question asked of me recently about what are the best and healthiest ingredients. Last week I started with beef. This week I am going to continue with red meats. I will include such things as pork, liver and lamb in this section of the list.

Liver: Of course this is everyone’s favorite so you are probably wondering about it. :-)

OK, I know that the odds are against liver being something that you care very much about, but there are those of us out here who do like liver a great deal. Because there’s a lot of cholesterol in liver, there’s a lot of confusion about whether you can eat it. Liver does contain a lot of cholesterol, with a 4 ounce serving having 374 mg. That said, there’s so much in liver that’s good for you, that if you like it, everyone agrees that having it once a month or so is fine. In Your Pantry: Red Meat

Featured Recipe

Calf's Liver with Onion and Apple
I was one of the lucky ones who grew up with liver and liking liver. This recipe is a variation of the liver and onions that I had as a kid and still love. The sweetness of the onions and apples are terrific together with the savory flavor of the rosemary and liver.

Ask Dr. Gourmet

I take warfarin every day due to a left leg DVT. I follow my doctor's instructions: no green veggies, etc. Can I safely substitute eggs for Eggbeaters and how often can I eat this product?

Dr. Gourmet Says....

Eggs are not a problem for users of Coumadin® (warfarin). They have no Vitamin K and should not interact with your medication. Likewise, the USDA database reports that there is essentially no Vitamin K in liquid egg substitute like Egg Beaters. Both of these should be safe.

Eggs are good for you and eating them a few times a week is OK. More on Eggs


Did You Know?

Dr. Gourmet's Health and Nutrition Bites are short, to-the-point news briefs about current research in health and nutrition. Missed an issue? Want to sign up? Read the News Bites Archive.

Featured Ingredient
Currants

Most of the dried currants that are available in markets are actually small, dried seedless grapes. These were originally grown in Greece and the most prized are those from the Vostizza region. Currants from the Zante grape are common and are grown all over the world. Because they are dried grapes, currants are essentially just small raisins. Currants

Cooking to Reduce the Burn

Cooking to Reduce the Burn

Cooking to Reduce the Burn was created specifically for those suffering from GERD (Gastro Esophageal Reflux Disease). With Tummy Tips and easy recipes to help you eat well and eat healthy without painful acid reflux. Download it for FREE!

Hand on Heart

Hand on Heart

Dr. Harlan's latest cookbook, Hand on Heart, includes several of the recipes from drgourmet.com, plus a few that were developed specifically for the book, like Banoffee Pie! More on what's inside.

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