Archive for Upcoming News
Some chefs from around the country have been using Dr. Mike’s Grassroots Gourmet Brand Blueberry Sage Duck Sausage to create some culinary wonders. Here’s a few of the gastronomic treasures being prepared, from Chef Luca Paris and Chef Christo Gonzales
For a limited time only, you can download the free e-book featuring all of Dr. Mike’s original blueberry recipes from the shows broadcast live from The Florida Blueberry Festival-ands a whole section of bonus blueberry recipes!. Just like us on Facebook at What’s Cooking with Doc. If you are already a fan, go get your copy now!
Get your FREE Florida Blueberry Festival e-cookbook featuring all of the recipes (and some bonus ones) featured there. Free to all What’s Cooking with Doc Facebook Fans! Just go to our FB Fan page and get your copy!
As part of practicing The Grassroots Gourmet™ approach, I emphasize starting with wholesome, fresh ingredients as the foundation. Then using spices and herbs along with the base to create delicious flavors and tantalizing textures. Follow this path, and good health naturally follows as form follows function. Do the ingredients really matter? Isn’t an egg an egg, ham, ham, bread, bread? Is a Ford Focus a Ferrari? No matter how hard the little card dreams, it will never grow up to run with those ponies. Is a person a person? Are you exactly the same as everyone else around you? It is You-manity we are a part of, not Unamity. And you are what you eat.
Here is a example by picture (because I have heard they are worth a thousand words, and I am verbose as it is). You may recognize the ever present breakfast take-away; Under cooked and over processed bread, upon which sits a cheese-like substance. Astride this is a homogenated pork remnant which is capped off by an industrial, invariably overdone, ,egg.
Now let us examine the same ‘ingredients.’ A fresh home made slice of baguette (bread). Smothered upon its face some fine brie (cheese), just a little is needed as the flavor and creaminess come through. A thin slice of aged and crafted prosciutto blankets this (ham) and a free range organic, perfectly poached quail egg (egg) completes the ingredient list. For good measure a bit of crunchiness from a tiny bit of crispy prosciutto elevates the textures.
Which would you rather be your foundation?
That’s simply why ingredients matter.
If you couldn’t be there, read all about our blueberry adventures in the Tampa Tribune:
I have received several inquires as to What the Doc was Cooking for Brunch. Well, here ya’ go; crispy prosciutto cups filled with beef tournedos, heirloom tomato with aged balsamic vinegar, poached quail egg and roasted poblano chili-basil oil. Served alongside are a few roasted garlic and parmesan crostini.
Simple steak and eggs brunch, doc’d up!
Above all else, keep Mom happy!
A Happy Mother’s Day to all Moms, past and present!
As regular readers here know, I sometimes get so ahead of the curve that you may, with all apologies to the Talking Heads, ask yourself;“…how do I apply this? You may ask yourself, who is that crazy Dr. Mike? You may tell yourself, this is not a normal doctor. You may tell yourself, this is too tasty to be good for me!”
But what the heck, that’s why folks stop by the Rx Pad; when they want answers-not just recipes! Along those lines, over a year ago, I wrote an article detailing the big business and little effect of fish oil supplements. To refresh your memory you can read the article here: Dr. Mike’s Fish Oil Article from Outside.com (http://www.outsideonline.com/fitness/nutrition/Is-Fish-Oil-the-New-Snake-Oil.html). In a krill shell, the article details that fish oil and krill oil supplements, which can cost a whale of a monthly subsidy, provide no significant reduction in cardiovascular mortality. They do, however, provide for big business sales. Despite the somewhat misleading advertisements, they are only approved by the FDA for the reduction of high triglycerides; not for the prevention or reduction of heart attacks. This is in contradistinction to the many studies demonstrating the positive cardiovascular benefits of a diet rich in fish and seafood that contain the omega 3-fatty acids (also known as n-3 fatty acids).
One of the best studies to date was recently published confirming the conclusion I shared with readers over a year ago. The study comes from the group of Italian researchers who form the Risk and Prevention Study Collaborative Group. It was published in the May 9th issue of The New England Journal of Medicine. They examined over 12,500 participants, about half of whom received 1 gram of polyunsaturated fatty acid (PUFA) fish oil (with both eicosapentaenoic and docosahexaenoic acids) daily. The doses were at those levels believed to reflect a more than adequate amount to show a benefit, if any existed.
The study looked at patients with multiple cardiovascular risk factors and those with coronary artery disease but no history of heart attack; in other words, those patients at an increased risk of a myocardial infarction, MI or heart attack. After a median follow up of five years, there was no difference in outcomes between the groups. There was no reduction in cardiovascular death or disease for those taking the supplements. This held true even if those who took the supplements did not take aspirin, statins or at baseline did not consume many foods rich in omega-3 fatty acids. If there was any group which should show a benefit, even a small benefit, it should have been apparent in this subgroup. The study also showed no benefit in reducing death from any coronary cause, lethal heart dysrhythmias (like ventricular fibrillation) or sudden cardiac death.
Dr. Eric Topol, a leading cardiologist with Scripps Clinic in La Jolla, California, now calls fish oil supplementation a “no-go…Fish oil does nothing…it is a nada effect.”
Previous studies like the Alpha Omega trial had looked to see if this type of supplementation could provide benefit to those patients who had a heart attack in the past (post -MI). The OMEGA trial looked at initiating this type of supplementation when patients presented with a heart attack (acute MI). Those studies reached the same conclusion as the researchers for this study. They found that their “findings provide no evidence of the usefulness on n-3 fatty acids for preventing cardiovascular death or disease in this population.”
Risk and Prevention Study Collaborative Group. n-3 fatty acids in patients with mutiple cardiovascular risk factors. N Engl J Med 2013; 368:1800-1808.
In case you missed Dr. Mike’s Just What the Doctor Ordered-Live at The Florida Blueberry Festival simulcast this weekend, we will be making available the shows in their entirety over the next several days. Here’s Saturday’s Medieval inspired cuisine program with the ever lovely Esther Edwards from Soiree Everyday with Esther Edwards!
In case you missed Dr. Mike’s Just What the Doctor Ordered-Live at The Florida Blueberry Festival simulcast this weekend, we will be making available the shows in their entirety over the next several days. Here’s Sunday’s Cinco de Mayo program with Chef Ted Dorsey from Boca Restaurant!