Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
October 9, 2006

Dr. Gourmet Takes a Vacation

This is an anniversary of sorts. We launched the first Dr. Gourmet Newsletter a year ago and this week will be a much needed break. I will be taking a vacation and during the time off the emails you receive will be made up of some of my favorites.

The list of subscribers to these emails has grown tremendously in the last year and many of you may not have had the chance to see some of the columns that will run this week. All of the Chef Tim Says and Dr. Tim Says commentaries are archived at this link if you would like to see more.

Likewise the Health and Nutrition Bites are also archived and you can find an index of them online as well.

It's a good time to stop and thank everyone for all of their support. Almost every email that I receive has kind praise for this project and that is so important to all of us here at Dr. Gourmet.


Timothy S. Harlan, M.D.
Dr. Gourmet

Dr. Tim Says...

We have known for a long time that eating fish is good for you. Eating fatty fish like tuna and salmon has been shown to reduce the risk of sudden death. There has not been research, however, to show what effect eating fish might have on the progression of the narrowing of arteries that feed blood to the heart. It is the reduction in size of these blood vessels (the coronary arteries) with plaque that doctors call atherosclerosis.

Worsening atherosclerosis leads to the blockage of blood flow and oxygen to heart muscle. It is the lack of oxygen that causes heart attacks and researchers are very interested in what might slow, stop or reverse the progression of this process. There has been excellent research to show that diet, exercise and stress reduction can actually reverse atherosclerotic plaques in the coronary arteries. A group of researchers offers some insight into the effect that eating fish has on the worsening of heart disease in a study published in the American Journal of Clinical Nutrition (2004; 80: 626 - 632). Eating fish slows the progression of heart disease!

Featured Recipe:
Sea Bass with White Beans and Tomato Vinaigrette

Mediterranean diet at its best. Low fat white fish, olive oil, veggies, healthy beans with tons of fiber. This recipe calls for dried oregano but you can use about a teaspoon of fresh or about the same of rosemary. In the dead of winter, the bright tomatoes in vinaigrette taste just like spring is coming on. Sea Bass with White Beans and Tomato Vinaigrette

Featured Ingredient:
White Beans

There is no bean that actually carries the name "white bean". When a recipe calls for white beans, it can mean any one of a number of choices of bean.

The most common white bean used are Navy beans. As with almost every bean, Navy beans have other names including Yankee beans, Boston beans, Boston Navy beans, Pea beans and white pearl beans. The French call these haricot blanc beans. More on White Beans

The Health of It All...
Legumes and Heart Disease

There is very good evidence that eating legumes lowers the risk for heart disease. Research by a group looking at almost 10,000 men published in November 2001 showed that even one serving of lentils or chick peas a week lowers the risk of heart disease. And the best part is that the more you eat, the lower the risk. Eating legumes 4 times or more per week reduces the risk of heart disease by as much as 22%.

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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