Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
June 19, 2006

Dr. Tim Says...

There has been a great deal of controversy about low-carbohydrate diets and weight loss. The main argument is that it is easier for people to lose weight eating a low-carb "Atkins" type diet than the recommended low-fat diets, which have been shown to help reduce risk of heart disease and other illness.

In a well-designed study, Dr. Kasim-Karakas and her colleagues at the University of Calfornia, Davis, investigated the effect of eating a very low-fat diet (AJCN 2006;83:774-779). The research lasted for 12 months and studied 22 healthy postmenopausal women. The initial phase lasted 4 months, and the participants ate all their meals at the study site Monday through Friday and were given prepackaged meals to take home for the weekend. The low-fat, high carbohydrate diet--or the Anti-Atkins diet

Featured Recipes

This week features two veggie side dishes that are both safe for Coumadin® (warfarin) users.

Herbed Zucchini
The choice of herbs here with the sauteed zucchini is not important. Use what you have in the garden or the fridge. Equal amounts of basil, chive, sage, rosemary and oregano will do, but you could just as easily choose thyme, sage, marjoram and tarragon.

Parmesan Squash
These are two perfect ingredients that make a wonderful dish. The yellow squash tastes like summer and its own buttery flavor is enhanced by the parmesan. I especially like using just a little bit of rosemary for the herb.

Featured Ingredients:

Yellow Squash
There are so many different kinds of squash it's almost like having to take a high school biology test. I know them all because growing up I was one of those weird kids that actually liked squash.

Yellow squash (what I called summer squash growing up) is one of my favorites. I love the soup made with it (see Spring Bisque) and the roasted Parmesan Squash, but my favorite is simply sliced into rounds and steamed. Look for medium sized squash no more than about eight inches long. Larger ones are tougher and dry. The skin should be unblemished.

I love zucchini squash. In fact, the vegetables I served on opening night in my restaurant were slices of yellow squash and zucchini steamed with a little bit of marjoram butter. I had one diner who came to the kitchen to ask how this was prepared. When I told him that the vegetables were simply steamed he wouldn't believe me and insisted that we had used white wine or some other secret ingredient. The rules for choosing zukes are the same as with yellow squash: small to medium size and unblemished skin.

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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