Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
April 10, 2006

Dr. Tim Says...

Much has been written in my columns and in the press about good fats. A great deal of research has gone into this in the last few years, and while our knowledge is still evolving, it appears that eating foods rich in Omega 3 fats and Omega 6 fats is beneficial to your health. There are likely a number of reasons for this, but one is that these fats appear have an anti-inflammatory effect on the body. For instance, studies have shown a decrease in the inflammation that goes with autoimmune conditions in those eating diets high in Omega 3 and Omega 6 fats. Good Fats Appear to Protect You From Pneumonia

Ask Dr. Gourmet

Dear Dr. Gourmet,

Any possibility of a gluten- or wheat-free diet plan in the future?

Dr. Gourmet Says...

It is wonderful that you have written to ask about this. I am working on information for people who have gluten sensitivity right now. This will be the next focus for the Special Diet Resources area on the Dr. Gourmet website. There will be information on what to discuss with your doctor as well as general information on dietary concerns.

Within the next three to four weeks you will find every recipe labeled whether it is gluten free or not in much the same way my recipes now have information about Coumadin, lactose and sodium.

In the meantime there's a wealth of information at the website of the Celiac Disease Foundation at www.celiac.org.

Featured Recipe:
Saffron Salmon Risotto

This recipe has it all. Lots of good fats in the salmon folded into a rich creamy risotto. The dish keeps well in the fridge, and if you reheat it very gently it makes great leftovers. Saffron Salmon Risotto

Featured Ingredient: Salmon

Salmon can be divided into two broad categories --Atlantic and Pacific.

The Atlantic salmon is a species unto itself (Salmo salar). The fish ranges from the waters of the North Atlantic on the coast of the U.S. to the coasts of Europe - the U.K., Iceland and Russia, then migrating to the waters of Greenland. Their pink flesh comes from a diet mostly of small crustaceans. After hanging out for a year or more in the ocean near Greenland, they return home to the rivers of their origin. By then, they vary in size and flavor.

Some Atlantic salmon have become landlocked and make their migration from deep cold water lakes into warmer tributary streams. For the most part, wild Atlantic salmon now runs only in a very few Maine rivers.

The majority of Atlantic salmon available in markets today is farm raised in Maine, Canada, Washington state and Scotland. Norway and Chile are also major producers. More About Salmon

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