Archive for February, 2010
One of the staples in the American kitchen is chicken, and for good reason. Not only is chicken healthier and cheaper than virtually every other type of meat, it also has a simplistic flavor. Blandness may seem like a deterrent when it comes to cuisine, but it actually gives you a lot of freedom in the chicken.
Regardless of the style that you are going for, it is quite easy to adapt chicken to the recipe. It lends itself well to everything from Italian and French to Southern and Asian. Of course, you can always simply use chicken seasoning, which has a myriad of perfectly blended herbs and spices.
The American Health Association recommends eating fish at least two times per week. The Omega 3 fish oil found in fatty fish like tuna and salmon contains fatty acids that benefit the hearts of healthy people and lower your cholesterol naturally. Fish is a better sort of protein than red meat because it is low in saturated fat. In addition to adding fish to the diet, doctors, recommend eating tofu, other forms of soybeans, canola, walnut and flax seed and their oils. Some people complain that fish is lacking in flavor, but this can easily be remedied by applying some seafood dry rub before cooking.
Doctors also recommend that those without Coronary Heart Disease and high cholesterol eat a variety of fatty fish at least twice a week. This diet also should include oils and foods rich in alpha-linolenic acid (flaxseed, canola and soybean oils.) Patients suffering from CHD should consume about 1 gram of EPA + DHA per day, preferably from fatty fish. Patients who need to lower triglycerides should ingest 2 to 4 grams of EPA + DHA provided as capsules under a physician’s care. Patients taking more than 3 grams of omega fatty acids from capsules should do so only under a physician’s care. High intakes can cause excessive bleeding in some patients.
How often do you eat fish? How often do you eat red meat?