Skip to comments.Paula Deen, change your diet
Posted on 01/21/2012 3:33:58 AM PST by southern rock
Editor's note: Andrew Weil is the director of the integrative medicine program at the University of Arizona College of Medicine, and professor of Medicine and Public Health, author of "Eight Weeks to Optimum Health," "Healthy Aging," "Spontaneous Happiness" and the forthcoming "True Food."
(CNN) -- "I'm just gonna put a little more butter in there, y'all," she said as she plopped a large chunk into the skillet. "Oh my," she added, "I've gone and put a whole stick in by now."
I was watching Paula Deen on the Food Network, whipping up a shrimp sauté to go over pasta. I thought to myself, "I could make a similar dish that would look much better (hers was murky from all the butter), taste much better (fresh, clean flavors from a small amount of extra-virgin olive oil, garlic, dry vermouth and herbs), with a fraction of the fat and calories."
(Excerpt) Read more at cnn.com ...
I think portions/calories is the main answer- I remember growing up people ate MUCH smaller portions. Of course I do believe people need to watch out for carbs, but think they are also ok in moderation with a healthy diet. When restaurants began to serve huge portions people began to eat larger portions of everything even at home. Junk food became more common and people just went nuts. I am not blaming restaurants or the food companies in any way, people just need to be more sensible.
Actually, Jacques had a lot of Gallic personality and no one but no one could beat his exquisite knife/slicing techniques. It was a masterful thing to watch. Julia always let him do the slicing and dicing. Mesmerizing to me!
Oh, screw that! I’d never pay for that. I’ll just go over to Nigella who has a pretty good website (used to be better) and pick up a few tips about...over-the-top cookery, as she calls it!
I also recommend to foodies “Chowhound” a wonderful website where people talk about their favorite restaurants (you can go state by state) or simply get on their food threads. Lots of good information.
I always recommend Food Network Humor. Funny stuff.
>Fish is a high cholesterol food that contains enough mercury to take your temperature. <
Words simply fail.
>Of course I do believe people need to watch out for carbs, but think they are also ok in moderation with a healthy diet.<
I agree with you, going one step beyond. We get a moderate amount of carbohydrate in dairy products and in green veggies, while whole grains and white starchy root vegetables tend to put many of us who battle insulin resistance into the danger zone.
Thank you so much for posting this link! I’m heading out to the local organic grocery to get a bunch more veggies. And to replenish my supply of pastured beef and pastured butter (yum!).
I was thinking of posting that as a separate thread. Maybe I’ll go ahead & do it.
I don’t know about them, but some of us us LOVE smoking. :)
They are now saying the colon cancer link appears to come specifically from cured meats and diabetes-related issues seem more to be causal of heart attacks than cholesterol—indeed higher cholesterol is protective against heart attacks and other causes of death for old women.
Oooooo! I have to check out Chowhound! Thanks!
Plant based? Sorry, I have eyes that face forward and teeth designed for both plants and MEAT! I am, by design, an omnivore.
I am looking forward to getting Ms. Duprees book!
I’ve watched a few episodes of Paula Deen, and..
well, I found her disgusting, to be honest.
My Acadian Gramma (Memere) would have been appalled at her cooking!
I did not mean I found Ms Deen disgusting.
I meant the way she puts a whole stick of butter in a dish, etc.
Just wanted to clarify that.
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