Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
November 13, 2006

Dr. Tim Says...

It's Thanksgiving soon here in the United States. I do love Thanksgiving Day when the autumn leaves have fallen and it's chilly but not yet cold. The first real hearty meal of the coming winter full of great flavors. And the aroma... I love the smell of roasting turkey, rosemary, and nutmeg.

I had a patient remark the other day that they were going to "behave" on Turkey Day. We talked for a long time about how days like Thanksgiving and Christmas and your birthday are the ones when you're supposed to not "behave." There's a time and a place to splurge, and these are those times.

Eating healthy is not about keeping yourself from enjoying life. It is about embracing food, eating thoughtfully and choosing things that taste good and are good for you. To single out "behaving" on a few days a year is not the best way to eat healthy. Holidays are times to enjoy yourself and be with family and friends. Give Thanks

Featured Menu: Thanksgiving Day Feast

It's time to plan your menu for Thanksgiving. I've put together a Thanksgiving Day Feast, with Roast Turkey Breast, Cornbread Dressing, Mashed Yams and Pumpkin Creme Brulee, plus your choice of vegetable. Serves six, with leftover turkey, and I've even created the shopping list for you. Just print it out and take it to the grocery store. Thanksgiving Day Menu

Ask Dr. Gourmet...

By reading the labels, I have learned that different types of salts (sea, iodized, table, black etc.) have different sodium levels. Do you know which salts have the least amount? I am not even sure how many different types of sodium based salts there are. Thanks!

Dr. Gourmet Says...

You are correct that sea salt products will be lower in sodium. This is because the crystals are larger and more irregular and a teaspoon is less dense. More on Sodium in Salts

The Health of It All...
Chicken and Poultry Safety, Temperature of the Meat, Cleanup...

Unfortunately, in this day and age you have to be very careful when handling chicken. The estimates by the CDC of contamination with bacteria are frightening.

Use the freshest chicken possible. If there is any odd odor don't use it. Rinse the chicken thoroughly in cold water prior to preparing it.

Only cut chicken on a plastic cutting board and wash the cutting board, your hands, and your knives in soapy water as soon as you are finished. This reduces the risk of spreading the bacteria to other foods. Chicken and Poultry Safety

Cooking to Reduce the Burn

Hand on Heart

Cooking to Reduce the Burn was created specifically for those suffering from GERD (Gastro Esophageal Reflux Disease). With Tummy Tips and easy recipes to help you eat well and eat healthy without painful acid reflux. Download it for FREE!

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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