Dr. Tim Says....
[This is another in our series on the How and Why of Eating Healthy.]
Every time I hear someone say that carbs are bad for you I just want to scream. Go outside and start hollering as loud as I can. It's just silly. Take this as gospel, carbohydrates are good for you!
Carbohydrates are chains of sugar molecules called saccharides. A single sugar molecule is known as a monosacchride, while two sugars joined together are called a disaccharide. These are called simple sugars because they easily break down in the body into monosaccharides. The monosaccharide glucose is important because it's the primary fuel for your body, and all usable carbohydrates contain glucose molecules. Combining the monosaccharides glucose and fructose results in the disaccharide called sucrose (good old fashioned table sugar).
Chains longer than two monosacchrides are called polysaccharides. These are considered complex carbohydrates (also called starches or complex sugars). Starches contain at least some glucose and these complex carbohydrates break down a little slower than simple carbs. Carbohydrates are Good for You, Too!
You can use any fish you want for this recipe. The pink salmon is pretty against the peas and the crispy skin is really great. Halibut, sea bass and grouper are great choices or even trout. The egg adds a lovely creaminess to the sauce. You could add almost any fresh herb you like – a bit of mint in the peas would be fantastic, for instance.
This recipe is low in sodium (salt) and gluten-free. Those with GERD / Acid Reflux, those on Coumadin (warfarin) and those who are lactose-intolerant should avoid it.
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