Re: cooking with a/update

[Guest guest]

I don't know what you mean by playing devil's advocate. I didn't say

anything " bad " about bacon, sour cream or butter. I don't use margarine. I use

butter although very little because I'm not actually a fan of the flavor.

Although

today I baked cookies and cupcakes with BUTTER.

S

Sharon Salomon, M.S., R.D.

1924 East Flynn Lane

Phoenix, AZ

_http://www.linkedin.com/in/sharonsalomon_

(http://www.linkedin.com/in/sharonsalomon)

http://diaryofadietingdietitian.blogspot.com

In a message dated 12/6/2008 3:17:46 P.M. US Mountain Standard Time,

Dineright4@... writes:

Hi Sharon,

Actually, playing devil's advocate here, but if you study the literature

and

research that the Weston A Price foundation puts out, it's the total

opposite take. _http://www.westonaprice.org/foodfeatures/butter.html_

(http://www.westonaprice.org/foodfeatures/butter.html) . I personally

prefer real butter to

any fake fat or tub margarine with a long list of artificial, highly

processed ingredients.

My husband will easily go through a pound of butter a week, and his

cholesterol remains in the 150 range with good ratios.

I think it's about maintaining a healthy weight, while consuming the high

fat stuff, but I prefer " natural " high fat foods to highly processed,

artificial

fats. ;-)

Jan Patenaude

In a message dated 12/6/2008 8:45:59 A.M. Mountain Standard Time,

dignacassens@... writes:

Sharon, You've just voiced my opinion but much more lucidly than I could do

it. Would you believe I still use half & half? one little tub of Little

Moos

in my very strong 2 oz of espresso that my husband makes in the coffee

press

every morning for me. I don't think that is killing me or bringing me

closer

to my death in any way at all. It gives me pleasure to taste it and don't

see

why when I spend the day in the daily grind I should do w/o it. I also

drink

1 - 2 oz of Zambuca (anissete) every night before bedtime bc I found that

it

settles my stomach better than Nexium, so I don't have to take Nexium daily

any more. And whenever I get the craving I eat Breyer's natural vanilla ice

cream w caramel topping .... since it's always there, I don't really crave

it

that often, so maybe I have it every few months - summer months that is.

All

I have to do is go eat at my friends or neighbors to know how most people

eat

- and I live in " healthy " southern California. I'll be joining you right

there on the treadmill, but I'll be using the one in my sunroom bc I use it

twice a day and my husband is sick today so we're skipping the gym workout,

and

since it's Sat I'm watching not only whatever will be on the food channel

but

also What not to Wear.

Thanks for the fresh and practical attitude.

Digna

cooking with a/update

Let me reiterate that I am a fan of Ellie Krieger. I think she represents

our profession very well.

Many years ago, I was hired to do a job for a company (not going to mention

the name) that produces a canned product. I worked in local supermarkets

doing

a demo with the product and talking to consumers about health. I got paid

handsomely. When they hired me, I told the PR people that I didn't think

people

cooked like that any more (meaning using the canned product as an

ingredient

in an entree). That was a style of cooking I remembered from the 70s and it

was the 90s when I was doing this in the supermarket. Boy, was I out of

step!

I did the job for one week, traveling all over to different supermarkets in

upscale neighborhoods as well as middle income neighborhoods. Everyone

loved

the recipe and bought the product to try! I was shocked. Shocked.

So, yes, I think we're probably all out of step because WE use fresh

ingredients most of the time while many Americans are still cooking the

recipes from

the 70s using processed ingredients to save time (and money). Those are the

foods they either cooked way back when or ate at home. They're almost

" family "

recipes by now. Often I have to remind myself that the rest of the country

is not like my friends and me! I live in a big city. I am educated. I have

both the time and the money (and I make the time and even when money is

tight I

use the money I have) to buy fresh ingredients and use them in a healthy

way....although if you know me, you know I also will happily fry up some

chicken

or potatoes once in a while!

The point is, a's recipes are probably representative of what many

Americans are putting on the table tonight for dinner. She and Emeril and

others

who laugh heartily about " add another stick of butter " to the recipe or

" pork

fat rules " are speaking to a very big receptive group of people.

I don't know whether or not their cooking style actually influences people

or that they are " preaching to the choir " , meaning their viewers are

already

cooking that way.

If I wanted to make something with bacon and sour cream, I'd have to go to

the supermarket. Which I would most happily do if I wanted to make

something

with bacon and sour cream. Honestly, a's recipes never tempt me. But

I'm

a

Northern girl with a very picky palate and pretty much the only Southern

food

that appeals to me is " fried " whatever.

So, finally, my point is this: Watch these shows because I do believe they

are representative of what many Americans are cooking for their families. I

don't know if it is better to try to modify the recipes or to teach people

a

whole new way of cooking and eating. That's for researchers to figure out.

But

we should know that there are people out there who are still using a stick

of

butter or full fat sour cream (and BTW...bacon as a condiment is fine

especially if it's been drained and patted dry as is full fat sour cream if

only a

dollop is used).

Excuse while I go watch the food channel from the TV on the treadmill at

the

gym.

Sharon Salomon, M.S., R.D.

1924 East Flynn Lane

Phoenix, AZ

(602) 751-4119

__http://www.linkedinhttp://www.linkehttp:/_

(http://www.linkedin.com/in/sharonsalomon_)

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Jan Patenaude, RD, CLT

Consultant, Writer, Speaker

Director of Medical Nutrition

Signet Diagnostic Corporation

(Mountain Time)

Fax:

DineRight4@...

Mediator Release Testing and LEAP Diet Protocol for Irritable Bowel

Syndrome, Migraine, Fibromyalgia and more. Co-developer of Certified LEAP

Therapist

Training.

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