Food For Thought

I've been working on a couple of things to share here and they just are not quite where I want them... so I'll give them each a few tweaks and work on bringing those issues here in the coming weeks... meanwhile yesterday with two different people I had more or less the same conversation that boiled down to almost everything in excess is going to be bad for you and almost everything taken or done in moderation is going to be OK. (I have no experience with LSD or heroin... I think they are both bad no matter  what)

Someone asked me once if I follow a strict diet... the answer is yes and no... if I'm a few pounds over weight or if I have been having too much of a good thing that is likely to effect my cholesterol then I will modify my diet to something close to The Mediterranean Diet Mayo Clinic -Mediterranean Diet

Other than that I eat almost anything I want... but the catch is only three meals a day and a snack.... the exception I make to all of this is if I go out to see a movie or attend a sporting event I'm no stranger to the concession stand... also if we are at home watching a movie I like to have an extra snack but I try to make them as healthy as possible--- unless by the off chance there are homemade cookies in the house.

Here are a few things you should know... there are some foods that may be doing you more harm than good.

• If you are blood sugar sensitive you should avoid fruit juice as it has about five tablespoons of sugar to every six ounce glass--- that is about 40%  more sugar than a chocolate candy bar.... instead have a whole apple or orange and eat some cheese and nuts with it.
• Nondairy cream substitutes often have coconut oil in them with which is higher in fat than most dairy products.
• Most salt substitutes are very high in potassium chloride and will give your food a bitter and metallic taste and the long terms consequences could be far worse than using salt... just avoid iodized salt and try to use sea salt instead. If you are on a low-sodium diet you should have your tap water checked as some local water systems have eight times the sodium than people with heart problems or hypertension should consume.
• Health-food candy bars are often no better for you than traditional sweets and often have the same or higher calories and fat content. Bars made with carob are basically caffeine free but the caffeine in chocolate is very slight and the natural sugars in health bars have no nutritional advantages over refined sugar.
• Most foods that contain iodine like salt and kelp, beef liver, asparagus, and turkey will likely trigger an acne outbreak especially if you are prone to acne.

If you are looking for a healthy snack... look for things that are whole grain and contain 3 or more grams of protein per serving... try to avoid anything that has sugar, corn syrup or fructose or honey as the first or main ingredient. Something that may help you read labels better is that 4 grams of sugar per serving equals 1 teaspoon... Also avoid things with dried fruit because they have concentrated levels of sugar... it's best to add fresh fruit.

One of the best things you can do for yourself is to become heart healthy!

I think refrigeration is in the top 10 things invented in the 20th century that we take for granted in our every day lives... I have a rule with fresh food if there is a chance it has become tainted or spoiled... "When in doubt... throw it out!"

• Foods should be kept at temperatures below 45 degrees F or above 160 degrees F--- always consider that foods that have not been kept hot or cold for 2-3 hours is probably unsafe to consume... this is especially true of foods that are moist or high in protein and low in acid.
• You should refrigerate leftovers as soon as possible and not let them reach room temperature. If you are refrigerating large quantities break them down into several containers to get the best preserving effects from a cold refrigerator.
• If you are defrosting frozen food it's best to do it in your refrigerator over night... but if you have to speed it up a little you can do so by immersing the containers in cold water... or use the defrost cycle of a microwave.

1. Yellow bananas can be kept at just ripe stage in the refrigerator for about 6 days--- the peel is going to discolor but the fruit maintains it's taste and nutritional values. (mashed banana pulp can be frozen)
2. Nuts & seeds in the shell keep at room temperature for a very short time (the oil becomes tainted) They will remain fresh for several months in an airtight container and refrigerated. You can keep them for up to a year in a tightly  closed container in the freezer.
3. Storage of meats in the freezer vary... the following is based on months.

• Beef roast or steak - 12
• Ground beef - 6
• Lamb - 12
• Pork roast and chops - 8-12
• Bacon or ham - 1-2
• Veal cutlets - 6
• Veal roasts - 8-10
• Chicken or Turkey - 12
• Duck or Goose - 6
• Shellfish - never more than 6
• Cooked meats or poultry -1

Always make sure you have an accurate thermometer in your refrigerator and freezer-- the optimal temperature in your refrigerator is 40 degrees F and will keep food fresh for about 4 days. The Freezer should be 0 degrees F for long term storage. If your power goes out as long as you do not open your refrigerator door the food will stay cold and safe for about 24 hours... but if you open the door and break the seal it's won't. One thing you should  do if you are out of town frequently is put a coin on top of a piece of ice in an ice cube tray. If the coin stays on top everything was fine in your absence but if the coin winds up inside a cube of ice that means your power was interrupted and then resumed and your food partially or fully  defrosted and refroze  (it all needs to be discarded)... this is one of those better safe than sorry scenarios... I know it's heartbreaking because I've been there... but it's better to replace food than get sick. If the loss is considerable check with your homeowners insurance to see if the loss is covered.

Hope this helps... one of the worst experiences of my life was going to the hospital for food poisoning... another tip... don't have sushi and sashimi in Palm Springs during the summer.

I have a lot of kitchen tips but the one I find the most valuable is whipping cream...  First of all freeze a stainless steel mixing bowl and your stainless steel beaters for your mixer.... add your cream to the frozen bowl and add  confectioners sugar (instead of granulated)  and give it a dash of salt and whip until soft peaks form and add 1 teaspoon of corn syrup for each half pint of cream and whip until stiff... if you really want to make it decadent add some marshmallow fluff before the final beat.

Have a great week... I'll leave you with this...

See you next week.