Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
September 11, 2006

Dr. Tim Says...

We know that fiber can help prevent some cancers, reduce your cholesterol, help you avoid problems with heart disease and help diabetics control their blood sugar. Almost every week I read another positive study on how great high fiber foods are for your health. While there's no magical dietary cure, eating foods that are higher in fiber is pretty close and is one of the easiest changes that you make in your diet.

Fiber is what your grandma used to call roughage. It's not one particular food but the part of plant foods that your body can't digest. Fibers are technically carbohydrates, but your body doesn't have the enzymes to break them down. As a result, they're not absorbed and essentially have no calories. A Roughage Life...

Ask Dr. Gourmet

Please explain the calorie difference between Sorbet, Sherbet and Ice Cream. I am not Lactose Intolerant, but milk only sometimes bothers me. I did not realize Sherbert has milk in it. I know they have Light Ice Creams but what is better for you?

Dr. Gourmet Says...

The difference between sorbet and sherbet is that sherbets contain milk or another fat making it similar to ice cream. Generally thought of as being fruit based, sorbets can be made with any ingredient. For instance, I have had wonderful chocolate sorbet as well as one made with champagne.

Sorbets are technically ices and are also referred to as granitas or ices (as in Italian ice). These were probably the first iced dessert having been invented by the Asians and then introduced to the Middle East and Italy. Because of the icy nature of the recipe sorbets are generally granular in texture where sherbets are creamy as a result of the added fat. More on Sherbet and Sorbet

Featured Recipe:
Mashed Yams

This is the perfect recipe to substitute for mashed potatoes. The same creamy mashed potato dish that's so comforting with the twist of added flavor. And the added benefit of more fiber! Mashed Yams

Featured Ingredient:

Originally this was the sour liquid that is left after churning butter from milk. Buttermilk is now made by culturing milk. The fermented product is rich and creamy but still tart. This makes it a great choice, as it's low in fat, since most buttermilk is usually made with skim milk. This can be used instead of milk in soups and sauces, but must be heated gently or it will curdle. Buttermilk can be salty, so check the package.

1/2 cup non-fat buttermilk = 49 calories, 0g fat, 0g sat fat, 0g mono fat, 4g protein, 6g carbohydrates, 128mg sodium, 5mg cholesterol.

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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