Dr. Gourmet Newsletter: September 24, 2007

Chef Tim Says....

Timothy S. Harlan, M.D.I love pasta. In spite of what Dr. Atkins would have you believe, pasta is really good for you -- especially whole wheat pasta. The issue is not carbohydrates, but the portion size of pasta, and by keeping in mind that a serving is 2 ounces of uncooked pasta you'll do fine.

One of my favorite things is how pasta is named. There's a lot of reasons for the different shapes, and the most important is how a particular sauce will cling to whatever pasta you're eating. The best part is that the names almost always have a meaning in Italian. Most commonly it's what the pasta actually looks like. Pasta Shapes

Featured Recipe

Cashew Chicken
By cooking the onions for a long time until they are milky and translucent, most people with GERD can tolerate them, where onions that are cooked lightly or are raw will provoke symptoms. Likewise, it's important to make sure that those with GERD use as little fat when cooking as possible. Many people have trouble with Asian foods triggering reflux because it usually has a lot of fat. A recipe like this could have as much as 80 grams of fat in an Asian restaurant. Cutting the fat out is easy, and if you use this recipe as a guide many of your other favorites can be made GERD friendly. This recipe is also safe for those on Coumadin® (warfarin), lactose-free, and appropriate for those on a low-sodium (salt) diet.

Featured Ingredient: Garlic

Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots. Like others in the Alliaceae family, garlic is strong and pungent when fresh and raw, but mellows as it cooks, taking on a slightly sweet, savory/umami flavor.

Cooking garlic over a high heat and letting it brown will turn the garlic slightly bitter. With some recipes, I want that flavor but when I want a soft, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent. Garlic

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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.

Cooking to Reduce the Burn

Cooking to Reduce the Burn

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!

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