Dr. Gourmet Newsletter: September 28, 2009

Dr. Tim Says....

Timothy S. Harlan, M.D.[This is another in our series on the How and Why of Eating Healthy.]

Over the last three decades a lot has been written about how the French ate a diet high in fat and didn't have the problems with obesity that America has developed. The so-called French Paradox has been the foundation of a great deal of research, and that reasearch extended well beyond France to almost every country surrounding the Mediterranean Sea.

The research is founded in the early work of Ancel Keys. He recognized this phenomenon and his early research has been the cornerstone of what we now call the Mediterranean diet. While the name seems exotic, the style of eating really isn't all that unusual and is actually pretty simple. It is easily adaptable to our Western style diet.

It is higher in vegetables, beans and peas (legumes), fruits and nuts, and whole grains. They use olive oil as their main fat and eat much less highly saturated fats like butter, shortening and lard (butter is actually used sparingly and carefully for maximum flavor and texture). Instead of beef and poultry, they eat more fish. Most of the dairy products eaten are yogurts and cheeses. The Mediterranean Diet: Introduction

Featured Recipes

Halibut with Cilantro Ginger Sauce

gingerI love the slightly spicy blend of the ginger with the freshness of the cilantro. By just letting the herbs wilt for a few seconds, and not cooking too long, you won't lose the fresh flavor and bright color. You can use almost any white fish for this – cod, sea bass or grouper will work just fine. Even though this has some onion cooking for a while along with the ginger may make this GERD friendly.

This recipe is safe for Coumadin (warfarin) users, is low in sodium, and is both gluten- and lactose-free. This may be safe for those with GERD / Acid Reflux because the onions are cooked for a long time.

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