Salt Substitutes to Liven Up Your Food

Posted on July 11, 2011


More and more people are reducing their salt intake…for any variety of reasons from high blood pressure and other health issues, to a simple matter of taste. Whether you have been advised to cut back on sodium, or you voluntarily chose to, here are some simple ways to keep the flavor high and the salt low.

Flavor Kicks…Instead of Salt

  1. Add fresh herbs or dried leafy herbs to salads, vegetables, dips, seafood, and poultry.
  2. Rosemary, thyme, basil, oregano, and marjoram (fresh or dried) are wonderful additions to meats, poultry, fish, and vegetables, especially root veggies, plus pizza and pasta sauces.
  3. Use dried spices, such as all-spice, nutmeg and cumin to enhance a creamed spinach or cauliflower gratin. A word about cumin…ideally, you should dry roast it in a small pan to release it’s flavors before adding it to any dishes.
  4. Use curry powder (also should be dry roasted to bring out the flavor), to enhance vegetables, meats, fish, and to liven up dips, marinades and mayonnaise.
  5. Use freshly squeezed lemon juice or lemon rind to flavor vegetables, such as broccoli and asparagus and on meats and fish. A squeeze of lemon of lime juice also adds a touch of freshness to soups, certain curries, and salads…a trick my mom taught me.
  6. Garlic is a great flavor booster for just about anything…if you like the flavor. You can make a fantastic garlic oil to drizzle on salads, pasta, and anything esle…I’ll teach you how in another post.
  7. Fresh ginger is a delicious addition to stir-fries and marinades. Lemongrass is another wonderful Asian herb to flavor soups, curries, and other dishes. Only use about 2 inches of the root end of the stalk; that’s where all the flavor is.
  8. Use a touch of Parmesan cheese (and I say touch, because Parmesan is salty) in soups and salads.
  9. Go nuts. Add your favorite unsalted nuts (preferably toasted to bring out the flavor) for pasta, rice, and vegetable dishes.
  10. Use pepper instead of salt. A dash of Tabasco is another option if you can stand the heat.

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A Heart Attack Story Every Woman Should Read

Posted on November 9, 2010

heart-attackI just received an email from a close friend of mine, Lauren. When I read it, I got goosebumps and teary eyes. She and I share something in common: Both of our mothers had heart attacks. Mine survived, hers didn’t. In her note she sent to a long list of friends, she wrote: “As many of you know my mother died 15 years ago from a heart attack. She absolutely knew something was wrong because she was in her doctor’s office parking lot when she died. She never made it into the office. She had no appt that day—but I believe she knew something was wrong.

I wonder if she had read an email like the one below—if she could have been saved. So I decided not to simply read the story below but to share it with all of you. Knowledge is power. Maybe you all can share it with the people closest to you and between all of us we can save a life.”

I want to thank Lauren and the courageous and compassionate woman who shared her story below. I don’t know her name, but it’s not important. She’s alive, which is all that matters. Please read this, ask others to do the same,  and if you or anyone around you suspects a heart attack, get help immediately. Don’t do what my mother did. She called 911, the paramedics arrived and she told them she felt better. She refused to go to the hospital. The next day she had a heart attack. I wrote Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love for my mom and millions of other people out there who need to lower their cholesterol levels and blood pressure. Heart disease is preventable. It starts in childhood. Keep it out of your life and those you love!

“NURSE’S HEART ATTACK EXPERIENCE
I am an ER nurse and…I was aware that female heart attacks are different, but this is the
best description I’ve ever read.

Women and heart attacks (Myocardial infarction)… Did you know that
women rarely have the same dramatic symptoms that men have when
experiencing heart attacks …. You know, the sudden stabbing pain in
the chest, the cold sweat, grabbing the chest & dropping to the floor
that we see in the movies. Here is the story of one woman’s experience
with a heart attack.

I had a heart attack at about 10:30 PM with NO prior exertion, NO
prior emotional trauma that one would suspect might’ve brought it on. I
was sitting all snugly & warm on a cold evening, with my purring cat in
my lap, reading an interesting story my friend had sent me, and
actually thinking, ‘A-A-h, this is the life, all cozy and warm in my
soft, cushy Lazy Boy with my feet propped up..

A moment later, I felt that awful sensation of indigestion, when you’ve
been in a hurry and grabbed a bite of sandwich and washed it down with
a dash of water, and that hurried bite seems to feel like you’ve
swallowed a golf ball going down the esophagus in slow motion and it is
most uncomfortable. You realize you shouldn’t have gulped it down so
fast and needed to chew it more thoroughly and this time drink a glass
of water to hasten its progress down to the stomach. This was my
initial sensation—the only trouble was that I hadn’t taken a bite of
anything since about 5:00 p.m.

After it seemed to subside, the next sensation was like little
squeezing motions that seemed to be racing up my SPINE (hind-sight, it
was probably my aorta spasming), gaining speed as they continued racing
up and under my sternum (breast bone, where one presses rhythmically
when administering CPR).

This fascinating process continued on into my throat and branched out
into both jaws….. ‘AHA!! NOW I stopped puzzling about what was
happening — we all have read and/or heard about pain in the jaws being
one of the signals of an MI happening, haven’t we? I said aloud to
myself and the cat, Dear God, I think I’m having a heart attack!

I lowered the footrest dumping the cat from my lap, started to take a
step and fell on the floor instead. I thought to myself, If this is a
heart attack, I shouldn’t be walking into the next room where the phone
is or anywhere else .. But, on the other hand, if I don’t, nobody will
know that I need help, and if I wait any longer I may not be able to
get up in moment.

I pulled myself up with the arms of the chair, walked slowly into the
next room and dialed the Paramedics .. I told her I thought I was
having a heart attack due to the pressure building under the sternum
and radiating into my jaws. I didn’t feel hysterical or afraid, just
stating the facts. She said she was sending the Paramedics over
immediately, asked if the front door was near to me, and if so, to
unbolt the door and then lie down on the floor where they could see me
when they came in.

I unlocked the door and then laid down on the floor as instructed and
lost consciousness, as I don’t remember the medics coming in, their
examination, lifting me onto a gurney or getting me into their
ambulance, or hearing the call they made to St. Jude ER on the way, but
I did briefly awaken when we arrived and saw that the Cardiologist was
already there in his surgical blues and cap, helping the medics pull my
stretcher out of the ambulance. He was bending over me asking questions
(probably something like ‘Have you taken any medications?’) but I
couldn’t make my mind interpret what he was saying, or form an answer,
and nodded off again, not waking up until the Cardiologist and partner
had already threaded the teeny angiogram balloon up my femoral artery
into the aorta and into my heart where they installed 2 side by side
stents to hold open my right coronary artery.

I know it sounds like all my thinking and actions at home must have
taken at least 20-30 minutes before calling the Paramedics, but
actually it took perhaps 4-5 minutes before the call, and both the fire
station and St. Jude are only minutes away from my home, and my
Cardiologist was already told to go to the OR in his scrubs and get
going on restarting my heart (which had stopped somewhere between my
arrival and the procedure) and installing the stents.
Why have I written all of this to you with so much detail? Because I
want all of you who are so important in my life to know what I learned
first hand.
1. Be aware that something very different is happening in your body not
the usual men’s symptoms but inexplicable things happening (until my
sternum and jaws got into the act). It is said that many more women
than men die of their first (and last) MI because they didn’t know they
were having one and commonly mistake it as indigestion, take
some Maalox or other anti-heartburn preparation and go to bed, hoping
they’ll feel better in the morning when they wake up ……. which
doesn’t happen. My female friends, your symptoms might not be exactly
like mine, so I advise you to call the Paramedics if ANYTHING is
unpleasantly happening that you’ve not felt before. It is better to
have a ‘false alarm’ visitation than to risk your life guessing what it
might be!

2. Note that I said ‘Call the Paramedics.’ And if you can take an
asprin.. Ladies, TIME IS OF THE ESSENCE! Do NOT try to drive yourself
to the ER – you are a hazard to others on the road. Do NOT have your
panicked husband who will be speeding and looking anxiously at what’s
happening with you instead of the road.

Do NOT call your doctor — he doesn’t know where you live and if it’s
at night you won’t reach him anyway, and if it’s daytime, his
assistants (or answering service) will tell you to call the Paramedics.
He doesn’t carry the equipment in his car that you need to be saved!
The Paramedics do, principally OXYGEN that you need ASAP. Your Dr. will
be notified later.

3. Don’t assume it couldn’t be a heart attack because you have a normal
cholesterol count. Research has discovered that a cholesterol elevated
reading is rarely the cause of an MI (unless it’s unbelievably high
and/or accompanied by high blood pressure). MIs are usually caused by
long-term stress and inflammation in the body, which dumps all sorts of
deadly hormones into your system to sludge things up in there. Pain in
the jaw can wake you from a sound sleep. Let’s be careful and be aware.
The more we know, the better chance we could survive.

A cardiologist says if everyone who gets this mail sends it to 10
people, you can be sure that we’ll save at least one life.
**Please be a true friend and send this article to all your friends
(male & female) you care about!**”

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Top 17 High Antioxidant Fruits and Vegetables

Posted on October 2, 2010

Beet vegetable

The more colorful (inside and out) the better! Carry this list with you next time you go to the grocery store! As a rule, the degree of color in fruits and vegetables corresponds to the amount of antioxidants they contain. These foods are listed in alphabetical order. Try to include some of them in every meal. For example: Grapefruit or papaya for breakfast, spinach salad for lunch, and broccoli for dinner. Fresh fruit/vegetable juice is another great way to get antioxidants into your diet any time of day.

Top 15 High Antioxidant Fruits and Vegetables

  1. Beets
  2. Blackberries
  3. Blueberries
  4. Broccoli
  5. Brussels sprouts
  6. Cherries
  7. Kale
  8. Kiwifruit
  9. Mango
  10. Oranges
  11. Papaya
  12. Pink grapefruit
  13. Prunes/Plums
  14. Red grapes
  15. Red peppers
  16. Spinach
  17. Strawberries

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Say NO to Trans Fats

Posted on December 14, 2009

High in fat

In a perfect world, there’d be no commercially processed trans fats. But since that’s not the case…it’s up to you to ban them from your world.

The only way to do this is to carefully read the labels of all the processed foods you place in your grocery cart, and to be aware that commercially fried foods and many frozen foods contain trans fats (aka partially hydrogenated oil or trans fatty acids). If you can afford to shop at Whole Foods, Trader Joe’s, and similar venues, your work is easier. Their trained teams have already screened products for you.

Many major-brand cookies, crackers, cereals,doughnuts, and similar items get their appealing texture and extended shelf-life from partially hydrogenated oils. Fast foods are commonly deep fried in hydrogenated oils, which can withstand high temperatures and can be reused. Basically, these mega-million-dollar-manufacturers are cutting their costs at a cost to your health. While their products may be comparatively less expensive on the grocery shelf or in the greasy fast food lane, your cholesterol levels and waistline will ultimately pay the real price.

So, what exactly are these nasty trans fats and why are they so unhealthy?

If an oil is labeled partially hydrogenated, it means that the regular, otherwise healthy, unsaturated version of that oil has undergone the process of being heated, then infused with hydrogen bubbles. The fatty acids in the oil subsequently acquire some of the hydrogenation, which makes them denser. If you fully hydrogenate oil, you create a solid fat out of a liquid (Crisco or stick margarine are examples). If you stop partway, you create a semi-solid, or partially hydrogenated oil, which has the rich consistency of butter.

Both hydrogenated and partially hydrogenated oils are harmful because they contain high levels of trans fats. Trans fats have been shown to raise LDL (bad cholesterol) and to lower HDL (good cholesterol), and to increase levels of lipoproteins and triglycerides—all factors related to heart disease. It is also associated with an increased risk of developing type 2 diabetes.

I banned trans fats from my family’s diet about eight years ago. Do the same  for yours! If you’re not yet convinced, check out these websites. Basic information is available at http://www.americanheart.org/presenter.jhtml?identifier=3045792. For encyclopedic and chemical definitions, history, nutritional guidelines, and tons more information click http://www.wikipedia.org/wiki/Trans_fat. For information on legal battles, news stories, and dubious products click http://www.bantransfats.com. Also, check out my book, Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love.

PS: Naturally occurring trans fats can be found in some meat and dairy products, but they are believed to be significantly less harmful, if at all. I’ll tackle that topic in another blog entry.

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Fiber Fix

Posted on December 7, 2009

fiber1

We all know we should eat more fiber…but before I rattle off facts and food sources, I’d like to give you a crash course on the ins and outs of digestion (no pun intended) and why fiber is so important.

Digestion begins in the mouth, where salivary enzymes break down starches into smaller molecules for the body’s nourishment and energy. After being chewed and swallowed, the food enters the esophagus, a long tube that runs from the mouth to the stomach. The stomach churns the food and bathes it in gastric acids, which help digest protein. Then, the chyme (or partially digested food) travels to the small intestines, where further breakdown occurs and nutrients are absorbed by the intestinal walls. Most of the absorbed nutrients enter the bloodstream and are carried throughout the body for storage or further chemical synthesis. The leftover roughage continues to move through the large intestines where it soaks up water to increase its bulk, and we all know what shows up at the other end.

An adequate intake of dietary fiber and fluids, particularly water, are the best ways to keep this machine moving smoothly and to prevent constipation. There are basically two types of fiber: soluble and insoluble. To receive the greatest health benefits, it is advisable to consume a wide variety of both types. Here’s an easy way to remember the differences.

Insoluble fiber, such as fruits and vegetables, wheat bran, and nuts, does not dissolve in water. This roughage moves material through your digestive system and forms the bulk of your stool. It is vital for regularity and maintaining a healthy intestinal tract.

Soluble fiber, including oats, peas, and beans, dissolves in water to form a gel-like substance—think of gooey warm oatmeal. In addition to ferrying chyme along the digestive tract, soluble fiber helps to lower blood cholesterol by sweeping the bad LDL cholesterol out of your system before it sticks to your arteries, and it can also reduce blood-sugar levels by slowing down the absorption of glucose in the blood. A high intake of soluble fiber is particularly recommended for diabetics or anyone diagnosed with pre-diabetes.

The recommended fiber intake for adults is 25 to 30 grams. Children need about half that, depending on their age and size. Most people get the bulk of their fiber at breakfast, through fresh fruit and cereals. Ideally, boxed cereals should contain at least 8 to 10 grams of fiber per serving. Because kids’ cereals contain nowhere near this amount, you might try mixing some high-fiber cereal with their favorite brand. During the rest of the day, fiber can come from whole wheat bread, whole wheat pasta, brown rice, vegetables, fruits, and beans. The following list comes from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be.

High-Fiber Food Sources and Grams of Fiber

½ cup General Mills Fiber One Cereal = 14 grams
½ cup Kellogg’s All Bran Cereal = 10
1 cup raspberries = 8
½ cup cooked lentils = 8
½ cup cooked black beans = 7
½ cup cooked chickpeas = 5
1 potato with skin = 5
½ cup canned kidney beans = 5
½ cup cooked green peas = 4
½ cup Kellogg’s Raisin Bran Cereal = 4
1 cup quick-cooked oatmeal = 4
1 cup blueberries = 4
1 medium apple with skin = 4
2 slices whole wheat bread = 3
1 cup strawberries = 3
1 medium orange = 3
¼ cup wheat germ = 3
5 dried dates = 3
½ cup broccoli = 2
5 whole wheat crackers = 2
½ cup Brussels sprouts = 2

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3 Great American Reds Under $14

Posted on November 20, 2009

red-wineWe’re advised by health experts to choose red wine for its potential cardioprotective benefits provided by the antioxidant resveratrol. With the holidays fast approaching, here are my suggestions for three delicious California reds for under $14 (you’ll get an even better deal if you can find them on sale).

Dancing Bull Merlot 2006: Flavors of dark cherry, plum, blackberry, with hits of vanilla. The label describes it as: “The perfect paring for pizza.” So, I followed their advice. It worked with pizza (we ordered a vegetarian pizza from our local pizza place, Vace). I would also suggest serving it with your turkey for Thanksgiving.

Beringer Founder’s Estate B Pinot Noir 2007: Black cherry, plum, and hints of toasted oak and spice. “Delicious with wild salmon and creamy risotto.” I paired it with grilled wild salmon, spinach-basil linguini, and baby romaine lettuce with feta cheese and roasted walnuts. Yes…it was indeed a lovely match!

Fetzer Vineyards Shiraz 2005: Described as “deep purple color with aromas of white pepper, plum, blackberry and licorice…It’s a wine well worth exploring.” I paired it with marinated grilled buffalo flank steak from Whole Foods (less cholesterol and fat than beef and tons of flavor), salsa verde, baked potatoes, asparagus, and a peach-blueberry cobbler with vanilla ice cream for dessert. Yum! (Note: I used the steak marinade, salsa verde, and cobbler recipes from my book, Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be.)

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Got Fresh Garlic?

Posted on September 15, 2009

To reap the most cardioprotective benefits, eat crushed fresh garlic. Here’s a link to a New York Times article by Henry Fountain (published August 3, 2009) about a University of Connecticut School of Medicine study comparing the cardiac benefits of two garlic flurries served to rats: one made from fresh-crushed garlic and the other from garlic that had been crushed and left to dry for two days. “The researchers found that while both slurries provided some cardioprotective benefits, the hearts of the rats that had eaten the fresh-crushed garlic had less damage and better recovery after blood flow was restricted for 30 minutes. Among other things, the fresh-crushed garlic was better at suppressing chemicals that act as a ‘death signal’ for heart muscle cells.” Read more at http://www.nytimes.com/2009/08/04/science/04obgarlic.html?_r=2&ref=nutrition

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Spice Up Your Nuts!

Posted on July 30, 2009

Many studies from around the world have shown that people who eat nuts regularly cut their risk of heart disease by as much as half compared to those who rarely or never eat nuts. Recently, several studies have found that 1 to 3 ounces (2 tablespoons to 1/4 cup) a day of walnuts or almonds, in particular, can lower blood cholesterol, as well as levels of other substances in the blood (including apoliprotein) that have been linked to heart disease. Toss nuts in salads, add them to grains, or sprinkle them on a bowl of soup. Read more about nuts in Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love. Here’s a recipe to spice up your nuts!

Spicy Cashews
2 tablespoons canola oil
½ teaspoon chili powder
½ teaspoon ground cumin
Dash of ground cinnamon
Pinch of sugar
¼ teaspoon salt
¼ teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lime (optional)
2 cups (about ½ pound) cups unsalted, cashews

1. Preheat oven to 300º F.
2. In a medium bowl, combine all of the ingredients except the nuts and mix. Add the nuts and mix until they are well coated.
3. Line a baking sheet with foil. Evenly spread out the nuts and bake for 25 minutes, stirring every 10 minutes or so.
4. Remove the nuts from the oven, cool completely, and store in an air-tight container at room temperature.

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