Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
July 10, 2006

Dr. Tim Says...

I have a list of quick tips that I use with patients when they ask about eating healthy. Often this is simply for people who are otherwise healthy and want to avoid the creeping weight gain that many people experience. It is also an easy place to start for those who want to lose weight.

1. Take half of your restaurant meal home with you. Because the portions in restaurants are so large, and you likely need only half of what you have been served, put the other half into the doggie bag. Hmm... that leads us to number two:

2. When you eat out, ask for a doggie bag right away. Order whatever you wish, but again-- take half home with you. By putting what you are not going to eat in a doggie bag first then you can eat everything that remains on the plate. And that leads to number three:

3. Make your lunch the night before (or eat the leftover from your doggie bag). When you are cooking dinner plan to use the extra rather than eating everything you've made. For instance, you can double a recipe that makes two servings and have four 1/2 servings for the next two day's lunches for yourself and your mate. You will save time, because not only is fast food not any good for you, it's not really all that fast any more.

And eating lunch out is expensive. If you spend $6.00 per day on lunch at the fast food joint (instead of the $1.00 or so making your own), you're saving $25.00 per week. You'll save $1,250.00 per year on lunch alone! That's enough for your gym membership with money left over for a trip to the islands and a week of R&R.
10 Quick Tips for Eating Healthy

Ask Dr. Gourmet

I have a great salad recipe that calls for Gorgonzola cheese (which I hate). What would be a good substitute for that cheese?

Dr. Tim Says...

Gorgonzola is an Italian blue cheese. Traditionally it has come from the Northern Italian town for which it is named and is a young cheese that ripens within three to six months.

Blue cheeses have had different bacteria and molds introduced during the ripening process to impart a distinctive sharp, earthy flavor. The most famous of these bacteria is Penicillum roqueforti, used in making the French version of this cheese. There is a wide variation in the flavors between different blue cheeses and you may want to start by asking at the cheese counter at a gourmet market for a taste of one of the milder cheeses. It might be that you find an alternative to gorgonzola that you like.
More on a Substitute for Gorgonzola

Featured Recipe:
Leek and Salmon Fettucine Salad

This is close to the perfect Mediterranean dish. It has whole grains, vegetables, fruit (tomatoes), seeds, fish and olive oil. Adding about a 1/4 ounce per serving of grated aged goat cheese rounds it out but to me seems like gilding the lily. The only thing missing is legumes (can't have everything) and a glass of wine (which is a good idea). Leek and Salmon Fettucine Salad

Featured Ingredient:
Pine Nuts

These lovely little seeds are also known as pignoles, pinon, pine kernel, the Italian nut and pignolia. It is actually the seed found inside the pine cone and there are two main types. One is grown in the Mediterranean and is referred to as the Italian or Mediterranean pine nut. Extracted from the cones of the Stone Pine tree, these are longer and more tapered. The flavor is lighter. Pine Nuts

Isis and Minerva

Isis Says: Camp is so much fun! I have done horseback riding, archery, swimming, challenge tower, and canoeing. The food here is not so great, though. Since there are over 125 campers, none of the food is made from scratch. All of the food is bought in gigantic packages from SYSCO, so most of the food is not organic or health food. But I didn't come here for the food. Letters to My Readers: Camp Food

The Health of It All...
Olive Oil in the Prevention of Heart Disease

In an epidemiological study conducted in Spain, 171 heart attack patients were compared with people who had no evidence of coronary disease. Those who ate the most olive oil, an average of about 4 tablespoons per day, had the lowest risk for heart attack. The group eating only about a half of a tablespoon per day had the highest risk of heart attack. The scientists who did the study feel that there is a causal association between the olive oil and coronary disease, but feel that a larger study is needed to definitively prove this.

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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