I love French food, especially Duck Confit and Cassoulet made with duck legs. I’ve made Cassoulet before and cringe when I think, as a dietitian, of all the saturated fat in that dish. Of course, it’s what makes it taste so good. Casssoulet is an elegant and classy baked beans. Believe me, once you’ve tasted [...]
The “halo effect” as described by Brian Wansink, a professor in the fields of consumer behavior and nutritional science at Cornell University, is where certain foods, which are healthy, take on a “more is better” concept in people’s minds. Through the media, Americans have been told that some foods should really be called “super foods” [...]
Unfortunately, fat has gotten a bad rap through the years. Back in the ’70s, everyone seemed to jump on the “ban the fat” bandwagon. So the food manufacturers complied and made low-fat foods. The dairy industry was one of the leaders in the movement, giving us nonfat and lowfat versions of products we had become used [...]
