Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
Antioxidants. You hear the term all the time but what does it mean? The word sounds so important, so sciency and there is, of course, science involved.
When the cells in your body use oxygen, the interaction with other molecules results in their oxidation. The by-product of that oxidation is free radicals -- molecules or atoms that lose one or more electrons. Free radicals are unstable, and in a sense, are looking to replace or give up their unbalanced number of electrons. In scavenging for electrons, they cause damage to cells in the body. That is known as "oxidative stress" and this cellular damage contributes to disease.
I don't mean this to sound like the oxidation process is bad. On the contrary, these chemical reactions are necessary for life and are not only critical for ongoing function but also repair of your cells. What are Antioxidants?
There are a lot of recipes on the Dr. Gourmet web site that use butternut squash (try Butternut Squash Risotto). It has a sweet, nutty flavor similar to pumpkin. It is also similar to acorn squash in texture but usually sweeter. Choose smooth skinned butternut squash with no dark spots or blemishes. Both acorn and butternut squash are high in fiber: about 2 - 3 grams per cup of cubed squash.
Q: Most of your recipes specify that they can be multiplied 2-4x. Is there anything to consider if multiplying to quantities of 50-150 servings?
A: There can be challenges in scaling recipes. This is one of the best articles on the topic I know of: Science in the Kitchen: Scaling Recipes
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