Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
August 14, 2006

Dr. Tim Says...

Last Friday I wrote on how even a single meal that is high in saturated fat can contribute to adverse changes in the arteries of the kind that lead to heart disease. I had the question, however, from a reader to outline all the different types of fats and their effects on cholesterol. Here's a handy table to help guide you. Fats and Their Effects on Cholesterol

Ask Dr. Gourmet

Can you give me some ideas about where to find complete nutritional info on goat cheese? I am lactose intolerant but find that I can eat goat cheese. I am looking for research info or hard facts on goats cheese. Specifically fat content, and cholesterol info. It's said to have smaller fat molecules, be easier to digest, etc.

Dr. Gourmet Says...

Lactose is only found in milk made by mammals. It is a two molecule sugar (called a disaccharide) made up of one molecule glucose and one molecule galactose. The body produces an enzyme called lactase that breaks the bond between these two saccharides so that the body can absorb them from the intestine. Many people will lose the ability to make this enzyme and because the lactose can't be split it passes into the large intestine. The result can be gas, pain, bloating and diarrhea.

Goat's milk does contain lactose and it has almost as much as cow's milk. Cheeses made from both cow's milk and goat's milk will have a reduction in the amount of lactose due to the fermentation process. For this reason many people who are lactose intolerant are able to eat cheeses. Some people do tolerate goat cheese better, however. The fat molecules in goat's milk are shorter than in cow's milk and this may account for its easier digestibility for some. More on Goat Cheese

Featured Recipe:
Pumpkin-Crusted Trout

This is a quick and simple dish that works for a weeknight meal as well as a perfect dinner party dish. There's great fish with pumpkin seeds and grapeseed oil--all high in monounsaturated fats. You can use any herb that takes your fancy. Oregano and lime juice are great examples of substitutions. Pumpkin-Crusted Trout

Featured Ingredient:
Pumpkin Seeds

The Mexicans call pumpkin seeds "pepitas" and you can find them in the market in many different forms. The raw white hulled seeds are harder to work with so I never buy them (let someone else shell your nuts for you).

The seed kernel is a medium gray/green color and you can find them both raw and roasted. They are often salted or spiced so check the package carefully. As with most seeds they are high in fat but pepitas are very high in monounsaturated fat with 4 grams per ounce. Because of the fat content they will turn rancid more quickly and I buy only what I need. They will freeze fairly well for about 3 months. More on Pumpkin Seeds

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.

© 2006 Harlan Bros. Productions | www.drgourmet.com | Was this newsletter forwarded to you? Sign up now.
Can't see the images? Read it online at http://www.drgourmet.com/newsletter/081406.htm | Read past issues.

[ Back to Newsletter Index |