Q: I appreciate your writing about salt and sea salt. How can Campbell’s Soups claim that they have used sea salt and have, therefore, less salt? That has really been bothering me.
A: There’s two ways to look [...]
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Q: My partner has said for years he thinks he’s lactose intolerant. He can fairly easily digest skinny milk (i.e. only 0.10 grams of fat per 100ml), as well as goat’s cheese. He finds the biggest culprits for upsetting his stomach are yoghurt made [...] Chances are you know someone who is lactose intolerant. After all, about 20% of Caucasians, over 50% of Hispanic Americans, 75% of those of African descent, almost 80% of Native American Indians and 80% of Asians are lactose intolerant to some degree.
Q: In your salad dressings that call for milk, can you substitute soy milk? A: Absolutely. Soy milk is a great choice for salad dressings. Be careful when you pick up a carton as many are [...] Roasted Root Vegetables This is the perfect accompaniment for roasts whether it’s beef, chicken or lamb. A single pan, an oven, some herbs and you’re good to go. This recipe is [...]
Q: I am lactose intolerant and prediabetic. I have recently started using a dairy substitute product called “Almond Breeze”. My husband and I really like it (he is diabetic). We use the vanilla [...] Dear Dr. Gourmet, Q: Are dry roasted peanuts actually fried? A: Dry roasted peanuts are just that. They are roasted in ovens without any added fat or oil. Q: Does cooking affect lactose? For [...] Q: Does toasting the nuts change the nutritional benefits at all or do you consider raw and roasted to be comparable? By roasted I mean specifically nuts toasted at home in a pan, not the processed ones sold in the stores.
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