Dear Dr. Gourmet,
Q: How many milligrams of potassium would be acceptable in a recipe if you are trying to bring your potassium levels down?
A: One of the most common [...]
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I’ve reported extensively on the role that a high-fiber diet plays on the prevention and management of diabetes in both adults (for example: Whole Grains, Bran Fiber and Diabetes, Bite 5/26/10) and children (A Little More Fiber Can Help You Reduce Your Risk of Diabetes, Bite [...] There’s been a lot of talk about low-glycemic-index diets being better for helping diabetics control their blood sugars, but the studies that have been done tend to be small and of short duration. Back in 2008 researchers in Canada decided to improve on past studies [...] Dear Dr. Gourmet, Q: Any comments about the new drug that has just been approved by the FDA and supposedly will take Warfarin’s place – Pradaxa? A: I don’t normally answer questions not related to diet and [...] I’ve said for years that the most important factor in weight loss is the number of calories you eat versus the number of calories you burn. That said, we also know that some foods are more filling and satisfying than others, which is just one [...] Irritable Bowel Syndrome (IBS) is characterized by chronic symptoms of abdominal pain, bloating, and constipation or diarrhea (or both). As many as 15% of people in the United States suffer from this disorder, which is treated both with medications and also with dietary adjustments. Gastroesophageal [...] We know that breakfast can help you lose weight and that those who skip breakfast tend to have a higher Body Mass Index than those who do eat breakfast. If you eat breakfast, you’re also less like to snack during the rest of [...] We know from one study that those who eat the most whole grains tend to have a lower Body Mass Index, a lower weight, and a lower waist circumference compared to those who eat the least whole grains. Whole grains have also been [...] We’ve tested a number of gluten free breads with mixed success. The main disappointment is that we’ve not yet found a gluten free product that makes really good sandwiches. The problem is the crumb. It’s the [...] |
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