Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
March 26, 2007

Dr. Tim Says...

I receive questions like this one all the time from visitors to the Dr. Gourmet website:

"When reading the package label what is a safe percentage of sodium? If the package is over what % of sodium, is it then too high? I am on blood pressure medicine but my blood pressure is good for my 65 years. I am just looking for a guide line when reading labels."

The government created rules back in the 1980s for nutrition information labeling on packaged foods. Before the regulations were passed the only information required was a listing of the ingredients in the package. Other than that we were pretty much on our own and had to guess what might or might not be in any particular food.

Reading a food label can be a bit of a challenge because of all the different numbers one is faced with. While the percentage values are helpful, it’s best to use them only as a guideline. The key numbers are those that show the amount in grams, milligrams or micrograms of each nutrient. Sodium and Food Labels

Featured Recipe: Chicken Mole

There are a lot of mole (pronounced MOE lay) recipes in Mexican cooking. This one with chocolate is the classic, and for many it's an acquired taste. The chocolate adds a savory flavor that’s just a little bitter when you are used to the sweetness of chocolate.

This is, however, a very easy recipe to make. It takes some time to cook the sauce but the total hands on cooking time is only about 30 minutes. Served over Dirty Rice with a dollop of fat-free sour cream and you’ve got authentic Mexican food in your own kitchen. Chicken Mole

AN APPLE ON THE BEACH

Sit
Swig water
From a plastic
Bottle, get
Up brush stuck
Sand from damp
Skin eat
An apple amble
Down the beach
Chewing & mumbling
Into
The foam

Poems © 1998-2007 Albert Flynn DeSilver
www.theowlpress.com/desilver.html


Did You Know?

Lactose intolerance often varies from person to person and often depends on the amount of lactose in a particular food as to whether a particular person can tolerate it. The recipes on the Dr. Gourmet website have been separated into three types for those who are lactose intolerant: Lactose-free, Borderline, and Cheese-containing (should be avoided). Lactose Intolerant Recipe Index.

Chipotle Peppers in Adobo Sauce

Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.

I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned - they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.

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!

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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