Care to Share for Guiding Lights

Sorry for going so long in between posts. At least now, I’ve got a lot to catch you up on.
This Saturday (2/25/12) I’ll be at A Southern Season in Chapel Hill teaching a double header. Both classes will be Basic Knife Skills. The first starts at 11 am and the second is at 2pm.

More importantly, after those classes, I’ll be going to the Contemporary Art Museum in downtown Raleigh to judge a cooking competition. It’s part of an annual fundraiser for Guiding Lights, a nonprofit providing training, life management, connections, and support to family and professional caregivers who are assisting the elderly through difficult times.

Dementia, Alzheimer’s, and end of life issues affect us all and some of us may not have enough time or finances to properly care for our loved ones in their time of need. That’s where Guiding Lights comes in and for those of us who can do it ourselves, they provide emotional support, professional contacts, and counseling to give us some peace of mind.

If you can, please support them.

http://archive.constantcontact.com/fs013/1103180194910/archive/1109354283479.html

Or http://www.guidinglightsnc.org/GuidingLights/Home.html

Ring Out the Old, Ring In the New

I’ve never been one who looks at New Year’s as a time to make resolutions, reflect on the past, or create bucket lists. However, since 2011 was a pretty bizarre one for me (and my family), I decided to check out a few end of year posts by some of the writers I admire and respect. The exercise left me inspired and grateful. So, I thought I’d share those sites with you, hoping you have the same experience.

A few Blogs/Sites that inspired me in 2011:

Monica Bhide’s “A Spice of Life”                                http://www.monicabhide.com/

Susan Ely’s “The Shared Table”                                  http://thesharedtable.com/about/

David Leite’s “Leite’s Culinaria”                                 http://leitesculinaria.com/     and
                            “David’s Blahg”                                      http://leitesculinaria.com/category/blog

Nancie McDermott’s Blog                                             http://nanciemcdermott.wordpress.com/

Michael Procopio’s “Food for the Thoughtless"  http://foodforthethoughtless.com/

Marc and Angel’s                                                              http://www.marcandangel.com/

There are also several people who made my 2011 special and for that I’d like to thank:

the generous and talented Nancie McDermott and the amazing and inspiring Monica Bhide for all they taught me - I look up to you both as mentors and models of success,

the gracious educator Antonia Allegra (http://www.antoniaallegra.com/ ) and the golden standard of hospitality Lynn Swann for hosting one of the most amazing weeks of my life at the Greenbrier in West Virginia (http://www.greenbrier.com/ ),

Don Fry (http://donfry.wordpress.com/ ) for sharing with me a priceless amount of advice and knowledge,

Marilyn Markel of A Southern Season (http://www.southernseason.com/class/default.asp ) and Susan Ajygin of Wake Technical Community College (http://conted.waketech.edu/ ) as well as the hundreds of students I taught in 2011 in their classrooms,

Crash Gregg, the tireless publisher of the Raleigh Downtowner Magazine, (http://raleighdowntowner.com/ ) for continuing to allow me to write about the Capital City’s food scene,

and last but not least, my family and friends for their limitless love and support as well as their ability to put up with my crap.

Some Things to Let Marinate or Stew Over

A quarter of a billion dollars is an insane amount of money and giving out a 10 year contract is an insane business practice.

Cashman has done a great job keeping his poker face on, but does anyone in baseball actually believe the Yankees will start the season with a rotation of CC, Garcia, Nova, Burnett, and Hughes after the disasterous '08 season?

I know I’m a chef, but does anyone really care what Paula Deen is (supposedly) making for Christmas?

I guess the knuckleheads behind the NBA lockout realized what I’ve been saying since June. No one cares about the NBA until Christmas and if there are no games on Christmas day, the chances of having a worthwhile fan base (i.e. revenue stream) after that would be slim. So, the greedy “bastids” settled just in time to make it happen.

Stern nixing the Paul trade is one of the biggest jokes of the decade, especially coming off of this lockout.

Speaking of nix and the NBA, in literally one day, the Knicks went from patsy to “contenda” by picking up Chandler and Bibby...and it's about time, too.

The Giants are a disaster. One week, a touchdown that wasn’t ruled a touchdown cost them. Another week, they don’t even show up. A different week, the D couldn’t stop a dripping faucet. Then another, no one could catch a cold. Yet, not only is Big Blue still in the mix, but the Cowboys are playing so scared that Pampers has bought stock in them. B-ELI-eve it!  

Have you ever had one of those out of the blue conversations with someone you don't know very well (or at all) and, as it is happenning, you realize you'll be better for it? Well, it happened to me today. It was a conversation that will stay with me for awhile and has affected me already (more on that after the holidays).

Since my Thanksgiving tips and recipes went over like lead balloon, I thought I’d do it again for Christmas.

A Thanksgiving Weekend Recap

I hope you and your family had a great Thanksgiving avoiding the family drama and kitchen fails that sometimes come hand in hand with the holidays.

In order to catch our daughters’ dance performances, our holiday visitors will be spread out thoughout the entire month of December. So, this year we had a very quiet Thanksgiving, the calm before the storm so to speak. It was just the “Core 4” (as we have to come to call ourselves) with food to feed a dozen guests, nonstop football, and enough wine and ale to make Bacchus himself blush.

Since I always get asked, I might as well tell you now. We started our meal with a basic cold antipasto (soppressata, salami Milano, proscuitto di Parma, aged provolone, ricotta salata, fontina tartufo, roasted peppers, and olives), crostini, stuffed bread, and the 2011 Duboeuf Beaujolais Nouveau. While rooting for a Dallas loss that unfortunately never came, we snacked on chocolate covered pomegranate seeds, sweet potato tortillas, and pumpkin chipotle salsa. I washed it down with a fall favorite of mine The Bruery’s Autumn Maple Ale, while my wife opted for Cupcake’s 2009 Sauvignon Blanc.

The main course saw us indulge in Turducken with Port Wine Gravy, Mushroom Bread Pudding, and a Butternut Squash-Sausage Gratin. We matched this course with a dry, fruity 2007 Poderi Aldo Conterno Dolcetto d’Alba recommended by my friend (and Travel + Leisure's wine editor) Bruce Schoenfeld.

Dessert brought Double Chocolate - Pumpkin Cupcakes (decorated by the kids), Five Spiced Ginger Cookies, and Fresh Market’s Christmas Blend Coffee. My after dinner drink was a snifter of American Honey bourbon.

Black Friday didn’t get a dollar of mine in stores but Hollywood (and Jim Henson’s Estate) did, via the new Muppets’ movie. If you haven’t seen it yet, check it out. It was a blast. We were able to relive and share some of our childhood with our girls.

Then, on Small Business Saturday, I had the pleasure of cooking with my friend, author Sheri Castle, at A Southern Season in Chapel Hill, NC.

To celebrate All Clad’s 40th Anniversary, I demonstrated a handful of recipes from Sheri's new book, The New Southern Garden, while she signed personalized copies.

I guess that’s it for now, but stay tuned for a weekend “Some Things to Let Marinate or Stew Over” as well as more holiday tips and recipes.

Here are a few of my favorite holiday recipes. All of them are appropriate for any of the upcoming holidays. Enjoy.

Cranberry Salsa

Serves 10

1 (12 oz) package fresh cranberries
3 tangerines, peeled, seeded, and sectioned
1/2 small red onion, peeled and coarsely chopped
1/2 cup fresh cilantro leaves
2 jalapenos, seeded
1/2 cup honey
3 T freshly squeezed lime juice
1/2 t ground cinnamon
Salt
Freshly ground pepper


Pulse cranberries in a food processor until minced. Transfer to a medium bowl.

Pulse tangerines, red onion, cilantro, and jalapenos in the food processor until finely chopped. Stir into cranberries.

In a small bowl, whisk together honey, lime juice, and cinnamon. Drizzle over cranberry mixture and toss to coat. Season the salsa to taste with salt and pepper and toss again. Cover and chill at least one hour.

Cook's Notes:
Garnish with a spring of cilantro and/or tangerine zest. It can be served in place of traditional cranberry sauce with corn tortilla chips as a festive appetizer.


Balsamic Glazed Acorn Squash

Serves 6

1 large acorn squash, cut into wedges
4 tablespoons melted unsalted butter
3 tablespoons balsamic vinegar
2 shallots, sliced
8 sage leaves, chopped
2 tablespoons honey
Salt
Freshly ground pepper
¼ cup pine nuts


Heat the oven to 450 degrees.

In a large bowl, combine the squash wedges, butter, vinegar, shallots, sage, and honey. Season them with salt and pepper. Toss again.

Transfer the squash mixture into a roasting pan. Add ¾ cup of water and roast for about 20 minutes. Turn the wedges over, sprinkle with pinenuts, and roast about 20 minutes more, until the squash is soft.



Gratineed Cauliflower

Serves 8

2 whole heads of cauliflower, cut into florets
1 stick butter, diced
3/4 cup all-purpose flour
4 1/2 cups whole milk
16 ounces shredded mozzarella cheese
Salt
Ground white pepper
Pinch of nutmeg
2 tablespoons Italian flat-leaf parsley leaves, finely chopped


Place the florets in a pot and fill with cold water. Place over high heat and bring a boil. Reduce the heat to medium-high and cook the cauliflower for about 15-20 minutes, until fork-tender (but not mushy). They should remain firm. Strain and let cool slightly.

In a saucepan over medium low heat, melt all of the butter. Don't allow the butter to burn. It should be hot and golden. Raise the heat to medium-high and immediately add the flour, stirring continuously for approximately 2-3 minutes. The flour should absorb the butter instantly and form a paste (roux). Add the milk in 3 stages and whisk constantly for about 5 minutes until smooth and slight thickened. Reduce the heat to low. Add half of the mozzarella to the sauce. When the cheese is melted, add half of the parsley. Season the sauce with salt, pepper, and nutmeg. Stir well, and then let the sauce rest until it's time to assemble the dish.

Butter a 9x13 baking dish/casserole and spread the florets evenly in the prepared dish. Ladle the sauce over the cauliflower to cover. Top with a layer of mozzarella cheese.

Bake in the oven for 10 minutes at 400°F and broil for about 2-3 minutes to get a nice golden top. Remove from the oven and let it rest for 15 minutes. Garnish with the remaining parsley and serve warm.

What to do if your bird is still raw when you thought it was done courtesy of Leite's Culinaria

My friend and fellow Greenbrier attendee (and panelist), David Leite has an awesome website http://leitesculinaria.com/. In a recent post, his team explains how to avoid the dreaded undercooked turkey. It's a must read for all who are responsible for cooking this year's bird. Please take a look here

http://leitesculinaria.com/78259/writings-how-to-tell-when-a-turkey-is-done.html#.TsfvNGXyL5I.facebook.

You won't regret it.

Kitchen Tips for the Holidays

With Thanksgiving only a few days away (and the rest of the Holidays just around the corner), I thought I’d share a few suggestions to help you make the most of your time in the kitchen.

• Always plan ahead. If there's anything you can do a day or three before, do it. It'll make things a lot easier on the big day.

• Know your recipes. Take the time to actually read your recipes all the way through before you even start organizing your ingredients.

• Make your kitchen time fun. Enlist family and friends to help, turn on the music, and pour yourself a glass of your favorite beverage.

• Do all of your “mise en place” (the prep and assembly of your ingredients and equipment) before you start cooking.

• Always taste your food while you’re cooking. It allows you to make any necessary adjustments to the dish before you serve it.

• Try to clean as you go and return everything to its place as soon as you can. After hours prepping and cooking, you won’t be in the mood to deal with a sink full of dirty pots and sticky greasy counters.

• Instead of placing your turkey on a roasting rack, cut onions, celery, and carrots into large chunks and place them in an oiled roasting pan. Then, place your turkey on top of the vegetables.

• Always let your meat rest. One of the biggest kitchen mistakes is not letting meat rest after cooking. So, this Thanksgiving, after roasting your turkey let it rest while you make the gravy (instead of making it while the bird is in the oven).

• If you don't have time to brine the turkey, heavily salt it (inside and out) about an hour before cooking. Then, pat the bird dry and roast it. The skin will still be crispy and the meat will be just as juicy.

• If you are going to bake anything, leave your butter and eggs out the night before. This will make incorporating them easier, smoother, and you’ll have a better final result.

• Pick up some parchment paper for lining your pans. It will make everything you bake easy to remove and it makes for a quick cleanup (no greasy or pasty butter-flour mixture; no errant batter; no scraping).

• Lastly, don't be too hard on yourself — sometimes the best recipes are discovered through mistakes.

A Little Required Reading

You may have heard a bit (or a lot, maybe) about Monsanto and/or GMOs. Either way, here is a terrific two part article written by my friend, Robin Carpenter. She explains what genetically modified organisms (GMOs) are, why they represent a threat, and who is behind it all. To make it worse, they are pushing to be exempt from disclosing that their products are genetically modified. Is that really the future we want?

Please give Robin’s articles a look. Educate yourself and make your voice heard.
http://www.ediblecommunities.com/marinandwinecountry/summer-2011/not-so-edible.htm

http://www.ediblecommunities.com/marinandwinecountry/fall-2011/not-so-edible.htm


On a somewhat related topic (even if it is tangential), I get asked a lot about the flours and grains that are used in store bought baked goods. So, I thought I’d share my response with you, too.

Don’t let misleading package statements such as “made with wheat flour” or “seven grain” fool you. They are just marketing maneuvers. Remember when everything was “New and Improved?” This is the same thing. It is also impossible to tell by only looking at the product. Some companies just sprinkle white-flour breads with a coating of oats or color them with molasses (or artificial caramel coloring).

So, if you really want to know what you’re getting, read the ingredient list. The first ingredient should be whole wheat or some other whole grain (oats for example). Additionally, the fiber content should be at least 3 grams per serving.

I can’t stress this enough; always read the ingredients lists on ALL packaged goods, not just baked goods. You’ll be surprised by what’s in most of your store bought products.

Some Things to Let Marinate or Stew Over

My weekly (?) thoughts...

The Lions finally lost, preventing the Earth’s demise. Just goes to show, the Mayans don’t know diddly about football.

Before we start comparing Puljos to the Babe Ruth, let’s see Big Al drink a six pack and eat a dozen hot dogs an hour before a World Series game then go 5 for 6 with a couple HRs.

Can someone please explain to me how the heck Ron Washington is managing in major leagues, never mind being one game from winning the World Series? This guy couldn’t manage his way out of a paper bag.

At least this week we didn’t have to listen to ex con Michael Vick whine about getting hit too often or too hard.

What’s the story with Barley Wine? It’s not beer. It’s not wine. It tastes like raisin juice. Flat out nasty. Never again.

The jets are mighty proud of themselves for squeaking by the winless and hapless Dolphins last week. Yep, they are a legit contender now.

Last and most importantly …

I’d like to thank all of the brave men and women for continuing to fight, capture, and eliminate bad guys. You’re the real heroes. Thank you for making the world a safer and better place. Godspeed.

Back in August, I had the privilege of teaching a hands on cooking class at Ger Nis Culinary Center in Brooklyn, NY and it was a true pleasure. The owner, Nissa Pierson, was terrific (as was all of her staff). The class, “The Tuscan Table,” was a sellout. We began the class with a choice of beverages. Some students had Prosecco with our Lovage Syrup and others our homemade, non alcoholic Italian Fig Soda.

Our menu featured Stewed Squid with Salsa Verde, Fresh Papparadelle with Summer Beans, Herbs, and Tomatoes, and Honey Lavender Fritters (Zeppoli, actually) with Fig Compote. It was a great experience and a fantastic class filled with lively conversation and delicious food.

I was scheduled to appear at Ger Nis a second time in August, but Hurricane Irene forced the evacuation of the neighborhood, cancelling the class. On the bright side, I hope to go back and teach at Ger Nis again in the late Winter/early Spring.

To see more pictures from this class, please check out my Facebook fan page and click like.
http://www.facebook.com/pages/Love-at-First-Bite/107425679363842?sk=wall

Don't ask me what I'm doin' 'cause I don't know

A few weeks ago I attended the Symposium for Professional food Writers at the Greenbrier Resort in West Virginia. To say that it was an eye opening, mind blowing experience would be an understatement. My head is still spinning. The knowledge shared, ideas hatched, and tips given were extraordinary. I can’t think of any single period of time when I’ve had as much stimulating conversation or been exposed to as many interesting people as that week. I was exhilarated. It was absolutely inspiring. The symposium brought to light so many things that I want to put in motion, improve, and try. Yet, I’ve felt overwhelmed to the point of paralysis since I’ve returned. The most I’ve been able to muster is a “to do list.” And even that isn’t complete.


Anyway, here are some questions to start the week...

Does the Lions 4-0 start mean the word will end on 11-11-11?

When will our government start policing industrial farming so we can actually eat fresh, healthy food?

Who are the Dead Sox going to get that’s better than Francona? No, seriousy? Bobby Valentine? 

Why am I seeing so many Pumpkin (Punkin, Pumkin, etc) Ales and so few Oktoberfest beers?

Will anyone actually care if there are no NBA games before Christmas Day (or after for that matter)?

Beer Does a Body Good

Did you know that, per pint, Guinness Draught has less calories that milk and orange juice?

A pint of Guinness has 210 calories. While one pint of semi-skimmed milk has 260 calories and one pint of orange juice has 220 calories. Surprising considering how Guinness is usually described as a "heavy" beer. I think I should to go on diet. So, "Let's drink up, me hearties. Yo-ho!"

Wine and Dine 1-2-3

Nick Coletto and his nephew, Joe Coletto, recently co wrote the cookbook Wine and Dine 1-2-3. It contains over 500 recipes and over 2,500 specific wine and beer suggestions. They are, respectively, my uncle in law and cousin in law (if there are such titles). For more info, please check it out at www.wineanddine123.com and tell them Barbara's husband sent you. ;)

My friends, it's been a long, long time...

Sorry for the long time between posts. It has been a crazy year.  So much has happened and a lot is still going on. So as not to leave you hanging, I’ll do my best to intersperse those stories with what's going now and happening in the future. 

Over the past 15 or so months, I have joined the Adjunct Culinary Faculty of Wake Technical Community College, put our house up for sale, been interviewed by websites twice, moved into an apartment, tested recipes for national magazines and an internationally renowned chef’s recently published cookbook, been dragged into a ridiculous ongoing lawsuit, taught tons of classes at A Southern Season and Ger Nis Culinary Center, become a member of the Southern Foodways Alliance and Triangle Area Freelancers, watched my daughters dance in Disney World, and been elected Vice Chairman of our town’s Board of Adjustments.

Currently, I’m the food editor for the Raleigh Downtowner, preparing for my second year of teaching at Wake Tech, still trying to sell our house, testing recipes for one of my favorite magazines and a colleague's soon to be published cookbook, helping form the Culinary Historians Of the Piedmont, NC (CHOP, NC), and revitalizing my blog.

During the final four months of 2011, I’ll be attending the Symposium for Professional Food Writers, publishing a monthly e-newsletter, growing my Linked In and Twitter followings, writing and pitching my own cookbook, tweaking my blog and website designs, and writing a new blog post every week.

Aside from my little corner of the block, there have been wide spread food calls on everything from ground turkey to cheese, a war of words between two food TV icons, bans on shark fins, foie gras, and toys in Happy meals, arsenic and ammonia found in chicken samples, plastic routinely found in a popular frozen pizza, and US Marshalls seizing seafood shipments. As well as the debut of baguette vending machines and breast milk ice cream, a lawsuit over Vienna sausage recipes, the retirement of the "Burger King", and popular family restaurants serving alcoholic beverages to kids instead of juice.

...And that's just what I can remember off the top of my head. So, stay tuned as we learn, taste, get caught up, and plot a course forward … together.

Zucchini, Tomato, and Corn Salad

Nothing tastes like summer more than ripe tomatoes, sweet corn, and toothsome zucchini. Here is one of my summertime favorites. Enjoy!



1 1/2 lb medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 oz grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil

1. Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler
Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.

2. Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.

3. Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.

4. Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.

5. Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

Cooks' note: Salad (without dressing and basil) can be made ahead and kept, covered, at room temperature.

Chocolate and Cinnamon Rubbed Rib Eyes

Chocolate and Cinnamon Rubbed Rib Eyes
Serves 8

2 T coarse sea salt
2 T cocoa powder
1 t dried thyme
1 t ground cinnamon
1 t freshly ground pepper
pinch of cayenne (if desired)
4 lbs rib eye steaks
oil

In a bowl, mix together all ingredients except the steaks and oil.

Rub the mixture into both sides of each steak. Wrap each steak in plastic wrapped and refrigerate overnight, turning once.

Remove steak from the fridge then heat grill. Unwrap steaks and rub grill with oil.

Grill steaks (turning once), cook to desired doneness, and let rest 5-7 minutes. Serve.

Grilled Fish with Sherry Tarragon Vinaigrette

Grilled Fish with Sherry Tarragon Vinaigrette
Serves 4-6

4 of your favorite skinless white fleshed fish (I like to use either swordfish, halibut, mahi mahi)
Olive oil for brushing
Salt and freshly ground black pepper
1/4 cup aged sherry vinegar
1 small shallot, chopped
2 teaspoons Dijon mustard
3 tablespoons chopped fresh tarragon
1/2 cup olive oil

Heat grill to high. Brush fish on both sides with oil and season with salt and pepper. Grill fish for 4 to 5 minutes on each side or until just cooked through.

Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning. Drizzle vinaigrette over the fish and serve.

Grilled Chicken with Eastern NC BBQ Sauce

Grilled Chicken with Eastern NC Style BBQ Sauce
(serves 4)

2 cups apple cider vinegar
1 T chopped garlic
1 tsp crushed red pepper flakes
1 T hot sauce
1 T sugar
salt and freshly ground black pepper
4 boneless chicken breasts (can also use bone in but cooking time will be longer)

Heat grill. In a medium saucepan, combine the vinegar, garlic, red pepper, hot sauce, and sugar. Bring to a boil and then reduce heat. Simmer 15 minutes then remove from heat. Season to taste with salt and pepper. Allow to cool completely.

Transfer half of BBQ sauce to a gallon-sized sealable plastic bag and reserve remaining sauce. Add chicken to bag, seal, and shake to combine. Refrigerate for at least 2 hours and up to overnight. Remove chicken from the marinade. Discard bag with marinade. Grill chicken until nicely marked (about 4 minutes) and turn. Brush with reserved sauce and continue grilling until just cooked through about 4 more minutes.

Plate chicken and add more sauce if desired (or you can serve the sauce on the side).

Are you worth your weight in salt?

Now, they’re going too far.

www.myfoxny.com/dpp/news/local_news/new_york_state/chefs-call-proposed-new-york-salt-ban-absurd-20100310-akd

What is happening to our freedom? Smoking bans, oil and fat bans, foie gras bans, snack food bans, soda bans (to name a few) and now a salt ban. Lawmakers are telling us what we can and can’t put in mouths. Yet, they will not bring the FDA out of the Dark Ages. They will not make the commitment to make our produce, meat, seafood, and poultry safe but they will dictate what we should and should not eat. They will not put pressure on “food manufacturers” (who process food so much that it is completly different from its natural state) relying on large amounts of chemicals and sodium (that’s right, salt) to make their products shelve stable as well as edible. They will not put the burden on companies who process salt and add more sodium (and chemicals) to natural salt but they are trying to deprive chefs of a crucial ingredient.

Here’s what scientists have found:

An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the exact opposite of what the “salt hypothesis” would have predicted. (1995)

A ten-year follow-up study to the huge Scottish Heart Health Study found no improved health outcomes for those on low-salt diets. (1997)

An analysis of the health outcomes, over a twenty year period, from those in the massive US National Health and Nutrition Examination Survey (NHANES I) documented a 20% greater incidence of heart attacks among those on low-salt diets compared to normal-salt diets (1998)

A health outcomes study in Finland, reported to the American Heart Association that no health benefits could be identified and concluded “…our results do not support the recommendations for entire populations to reduce dietary sodium intake to prevent coronary heart disease.” (1998)

A Finnish study reported an increase in cardiovascular events for obese men (but not women or normal-weight individuals of either gender) – the article, however, failed to adjust for potassium intake levels which many researchers consider a key associated variable. (2001)

In September of 2002, the latest and highest-quality meta-analysis of clinical trials was published in the British Medical Journal confirming earlier meta-analyses' conclusions that significant salt reduction would lead to very small blood pressure changes in sensitive populations and no health benefits. The U.S. Preventive Services Task Force has also reviewed the evidence and concluded:
"There is insufficient evidence that, for the general population, reducing dietary sodium intake or increasing dietary intake of iron, beta-carotene, or other antioxidants results in improved health outcomes." (2002)

America’s pre-eminent scientific journal, Science, published by the prestigious American Association for the Advancement of Science, investigated the source of this confusion. The report in Science won author Gary Taubes the Science in Society Award from the National Association of Science Writers. He concluded:
“After interviews with some 80 researchers, clinicians, and administrators around the world, it is safe to say that if ever there were a controversy over the interpretation of scientific data, this is it….After decades of intensive research, the apparent benefits of avoiding salt have only diminished. This suggests that either the true benefit has now been revealed and is indeed small or that it is non-existent and researchers believing they have detected such benefits have been deluded by the confounding of other variables.”

So, is it because people can’t control themselves that we have to cook (and eat) inferior, poorly seasoned food?

You decide. I already have.

For more information, you can look up: The Cochrane Collaboration, Oxford University (UK) Centre for Evidence-based Medicine, the Health Information Research Unit (McMaster University), or the Canadian Centres for Health Evidence.

You can also visit the following websites:

www.salthealth.org

www.scientificblogging.com/news_releases/high_salt_intake_health_risk_debunked

www.hyper.ahajournals.org/cgi/content/full/36/5/890

To order a soon to be released book on all things salt, check out:

www.amazon.com/Salted-Manifesto-Essential-Mineral-Recipes/dp/1580082629/ref=sr_1_1?ie=UTF8&s=books&qid=1268189579&sr=8-1

"Let's drink to the salt of the Earth" - M. Jagger/K. Richards

Something to think about this Thanksgiving

I know we all have been cutting back and tightening belts this year. However, if you can see your way clear, please consider helping some of those much less fortunate. We have all been seeing things lately that we never thought we'd see in our country but these numbers are staggering. So, if your table is as abundant as ours, please consider at least donating some of your leftovers to those who really need it.

Have a happy and safe Thanksgiving!

http://www.foodmanufacturing.com/scripts/ShowPR~RID~13302.asp