It's a tenet of nutrition, handed down from our parents and grandparents, and backed up by clever marketing campaigns. The specific message might vary, but the underlying belief is: "Drink milk for strong bones."
Milk contains a number of vitamins and minerals, not to mention protein and fat, and the presumption behind much of the research into bone health and milk has been, essentially, that:
1. Milk contains higher levels of calcium and vitamin D, and
2. Calcium and vitamin D are beneficial to bone health, therefore
3. Milk is beneficial to bone health
For decades this belief wasn't closely questioned - to the point that the USDA's MyPlate actually includes dairy milk as a beverage in its dietary recommendations. Should you drink milk? »
This guide will help you manage your Vitamin K intake while still eating great food. Lists of foods that are high (and low) in Vitamin K, Coumadin-safe recipes and more! Get the book! The Dr. Gourmet Diet for Coumadin Users paperback: $19.95 + s/h | PDF: $14.95
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What is the best diet for those with diabetes? A Mediterranean Diet! For diabetics, eating well is THE key to controlling blood sugar. For those with Type 2 diabetes, The Mediterranean Diet seems to help you control your diabetes better, without medication. The Best Diabetes Diet
What is a Mediterranean Diet? Find out how familiar foods are part of this healthy style of eating.
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We've reviewed frozen meals and convenience foods so you can eat well and eat healthy.
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Shrimp Monica is a classic New Orleans dish, but the recipes that you will find almost universally start with a couple of tablespoons of butter and a 1/4 cup of heavy cream alongside a hefty addition of salt. I have said for a long time that it is easy to hide your sins as a chef with fat and salt. Yes, it makes food taste good, but not in a skilled way. You just don't need all that fat and salt to have your meal taste good.
The great thing about not using all that added fat and salt is that it lets the other flavors shine. In this case that means the onions, garlic, and shrimp, but you can also get the hints of lemon and green onion coming through.
Bread pudding is traditionally a dessert, but over the last 20 years chefs have been bringing bread pudding from the end of the meal to the main course with savory versions.
I was inspired to create this version at a restaurant that I was dining in recently that had a savory bread pudding as an accompaniment to roast duck. That one was good, but a bit ordinary, and I felt that the idea of a savory bread pudding was just made for garlic, sage, and mustard.
Leeks are amazing. They are pungent and sweet at the same time. In this dish they take center stage and bring both flavors to the dish. This is complemented by the combination of a little bit of intensely flavored ham, garlic and black pepper.