The Kitchn contacted me for tips on cooking with disabilities in light of my post, Ten Tips for Cooking with a Disability or Injury. Since only a few were featured, I am sharing the rest with you. The Kitchn: Can you tell me about your mother’s disability, and how you had to step in to help? […]
A friend was wondering whether it was bad to eat soy patties for lunch every day. This led to a discussion of ingredient lists on packages and concerns about processed food. You hear it all the time—heck, I say it here all the time: Home-cooked foods beat prepared or convenience foods any day of the […]
When Scott signed up for an email subscription to Cooking Manager, he mentioned that he was looking for tips on cooking for his diabetic wife. I wrote to ask him what he usually cooked, and he replied: “Pasta dishes, sandwiches, sandwiches, meat and potatoes, ice cream, cookies, everything that I should not because I loved […]
Vegan blogger Rena Reich was surprised when I asked her for an interview, because I had just written about the bad experiences of well-known vegan blogger Tasha. Her interview will appear on Monday, but in the meantime she responded to my post, Dangers of a Vegan Diet. I feel very badly for Tasha. I can […]
Veganism, a diet containing no animal-based foods including meat, fish, dairy or eggs, is a growing trend.You can find vegan recipes for just about anything including Thanksgiving turkey. Environmentalists like veganism too. But this week, a popular vegan blogger stopped being a vegan. Tasha of Voracious Eats was always careful to take iron and Vitamin […]
Chef Jamie Oliver gives a powerful talk on reversing the decline in healthy eating and the alarming rise in obesity. In one clip, he demonstrates how American schoolchildren can’t identify a tomato or a potato, much less beets or broccoli. His vision for America involves teaching every child about food, and teaching children and families ten simple, healthy recipes that they can cook at home. Well worth twenty minutes of your time.
The USDA recommends that all adults consume no more than 2300 mg. of sodium a day. That’s one measly teaspoon of salt. Middle-aged and older adults, blacks, and those with hypertension (high blood pressure) or pre-hypertension should limit salt even more, to 1500 milligrams daily. The reason? Eating too much salt puts you at higher risk for heart disease.
Salt is essential for our diets, but most of us eat much more than we need. The average daily intake in the US is 3436 milligrams. And more than half of Americans have hypertension or prehypertension.
People who often eat in restaurants, or rely on canned or processed foods, probably eat too much salt. Learning to cook with less salt may be easier than you think. My husband learned this after we had been married for a while. Foods that he used to enjoy suddenly tasted too salty. According to this article from the Center for Disease Control: “A randomized trial showed that the perceived pleasantness of highly salted food was based on dietary habit and that this perception could be changed by gradual reduction of dietary intake of sodium.”
But eating less salt doesn’t mean giving up on tasty food. Here are some ideas for home cooks who want to lower the amount of sodium in food.
In this video, Mark Bittman explains that the most important thing we can do to help the environment—more than eating locally, organically, or whatever—is to eat less meat. According to Bittman the USDA requirements are influenced by the dairy and beef industry, are way too high. Adults only need 1/2 pound of meat a week, […]
Cooking at home is the best way to make sure that your food is high in quality and nutrition. Just by cutting out extra salt, fat and sugar and preservatives in processed foods, you’re ahead of the game. But all home cooking isn’t equal. Some techniques preserve the vitamins and minerals in your food, while others destroy them.
It’s not always practical to follow every technique each time. But the tips below can help you make better decisions.
1. Wash vegetables shortly before cooking or eating, and avoid soaking.
In Jewish communities across the globe, stores are stocking shelves with Kosher for Passover (KFP) products. And people with celiac disease, or their parents, whether Jewish or not, are stocking up on KFP foods for their children. What’s the connection?
The central food of the week-long Jewish holiday of Passover is matzah. Matzah can be made of any of five species: barley, oats, rye, spelt and wheat. Wheat is the only kind generally available. Because of the quantities required and the strict rules surrounding its production, matzah is generally made in a separate factory.
Eating matzah is an important part of the Seder, the festive meal served on the first night of Passover. This doesn’t concern non-Jews with celiac. What’s important for celiac sufferers is the prohibition against leavened foods, or chametz.