This movie requires Flash Player 9.0.28
Welcome back to the ChefMD® video blog!
In food, as in life, timing is everything. My ChefMD® question this week comes from Edna in Lawrence, Kansas, a gastric bypass patient who wonders about the timing of food—in what order should you eat? How much time should you take?
For gastric bypass patients, it can be a challenge. But timing is essential! Find out the details by watching here.
Send me your questions to our contact page. If your question is selected, look for my response in a future blog.
Cent’anni! May you live a hundred years!
John La Puma, MD
Filed under: Nutrition, Surgery by ChefMD
No Comments »
This movie requires Flash Player 9.0.28
Welcome back to the ChefMD® video blog!
This week’s question asks about making the perfect crispy, steamed asparagus. Well, you can’t really do both at the same time (steamed and crispy simply don’t go together), but asparagus is awesome and there are a few ways to prepare it just right. Click on this week’s blog and I’ll demonstrate!
Send me your questions to our contact page. If your question is selected, look for my response in a future blog.
Cent’anni! May you live a hundred years!
John La Puma, MD
Filed under: Preparation by ChefMD
No Comments »
This movie requires Flash Player 9.0.28
Welcome to this week’s ChefMD® video blog! Our question comes from Libby in Knoxville. She had a hysterectomy 13 years ago, has osteopenia, osteoarthritis, and a low bone mass. And she wants to live to be 100. The answers include vitamin D3 and eating alkaline vs. acidic foods, and I go into detail when you click here on the blog!
Send me your questions to our contact page. If your question is selected, look for my response in a future blog.
Cent’anni! May you live a hundred years!
John La Puma, MD
Filed under: Arthritis, Nutrition by ChefMD
No Comments »
This movie requires Flash Player 9.0.28
Welcome to another ChefMD® video blog! This week, we’re looking at oil. No, not the $120+ per barrel stuff, but the oil you can cook with, use on salads, or simply quaff some evening. Okay, forget that last one.
There’s a difference between the best oils for cooking versus the best oils for eating. The best cooking and browning oils have high smoke points; the better oils for eating are “small producer” oils including walnut oil and certain others. Click on the blog for details!
Send me your questions to our contact page. If your question is selected, look for my response in a future blog.
Cent’anni! May you live a hundred years!
John La Puma, MD
Filed under: Preparation by ChefMD
No Comments »
This movie requires Flash Player 9.0.28
Welcome to another ChefMD® video blog! This week we’re working on how to be “deceptively delicious” when cooking for someone.
Why should you be deceptive sometimes? Here’s a good example: Gail from Greensboro, North Carolina, wrote to me and told me about her son. He has a disdain for any kind of vegetable, which Gail thinks may contribute to obesity.
Fortunately, he does like my healthy sirloin meatloaf with spaghetti sauce. There are ways to add nutritious foods to this recipe that will “sneak in” some health benefits. Want to find out how? Check out my video above.
Send me your questions to our contact page. If your question is selected, look for my response in a future blog.
Cent’anni! May you live a hundred years!
John La Puma, MD
Filed under: Nutrition by ChefMD
No Comments »
