Healthy Dining Archive

LESSONS FROM FUKUSHIMA / the nuclear threat to California’s agriculture and the world’s food supply

One reactor at the San Onofre nuclear power plant on the coast of Orange County in Southern California has been shut down since January because of the discovery of hundreds of leaky and corrroded pipes, many of which were installed just two months earlier. In mid-April the second reactor was shut down for the same [...]
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FEELING MY OATS / funny and serious facts about oatmeal

By Larry Sheingold – This is about oat groats. Not haute groats, which sounds the same but connotes groats more chic than just oats. This is groats vs. grotesque. The difference between one of nature’s perfect foods and the junk food McDonalds and others make from it. What set me off are groat quotes by [...]
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A VEGAN IN A WORLD OF OMNIVORES

By Pam Giarrizzo - Eating in restaurants used to be so much simpler. Back in the day, I’d look at the menu and try to decide between the rib-eye steak and the grilled pork chop, between the linguine with prawns and the lasagna with Italian sausage. But about nine and a half years ago, I [...]
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BUT I STILL LOVE TO EAT / the journey back from the operating table to the dinner table / Chapter 11 / THE HANGMAN SENDS HIS EVIL TWIN

(This book and the commitment to healthful eating are works in progress. This is the final chapter of the first draft of the book.) By Larry Levine – For 23 months after the hangman visited and told me of the dangerous situation regarding my coronary arteries, I was good – very, very good. I worked [...]
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BUT I STILL LOVE TO EAT / the journey back from the operating table to the dining table / Chapter 10 / HEALTHFUL EATING IS A LONELY BUSINESS

By Larry Levine – I offer the following not as a brag but as encouragement. File it under the heading of “If he did it, so can I.” Maybe not exactly the same way. But in a way that works for you. As incentive, I’ll remind you that five months after my quadruple bypass surgery [...]
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BUT I STILL LOVE TO EAT – The journey back from the operating table to the dinner table / Chapter 9 / CRUISE SHIPS – where diets go to die

By Larry Levine – (BUT I STILL LOVE TO EAT is a memoir in progress being published in draft form in this magazine.) I was doing fine, feeling smug about my ability to stick to a responsible diet – low fat, low cholesterol, low sodium. Then until Jennifer and I set sail on a 16-day [...]
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BUT I STILL LOVE TO EAT/ Chapter 8 / YOU WILL BE TESTED – how well-meaning friends and relatives will place hurdles in your path to more healthful dining

By Larry Levine - Hurdles and tests will be placed in your path at every step along the way to a diet that is low in cholesterol, fat and sodium. And if you have had quadruple coronary bypass surgery, as I did, it very likely will start while you still are in the hospital in [...]
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BUT I STILL LOVE TO EAT / Chapter 7 – THE GREAT CHICKEN SACRIFICE – Clucking your way to healthier dining

By Larry Levine – Here’s to the chickens that have been sacrificed in the name of my healthful diet. I know not how many there have been. But I’ll tell you a secret – this whole post coronary bypass diet business would have been far more difficult, maybe even impossible, without chicken I liked chicken [...]
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BUT I STILL LOVE TO EAT – Chapter 6 / The Essential Stocks – Preparing youself for healthful dining that tastes good

By Larry Levine – The secret to freedom when confronting a restaurant menu lies in how well you manage your overall diet when eating at home. I make a game of mental credits out of it: if I’m going out to a restaurant tonight I need to hold the fat, cholesterol and sodium to a [...]
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BUT I STILL LOVE TO EAT – The journey back from the operating table to the dinner table / Chapter 5 / Cardiac Surgery Leads to Learning Some Important Stuff About Cholesterol, Triglycerides and Blood Pressure

By Larry Levine – In race track terms, I hit the trifecta with my bypass surgery: high cholesterol, high triglycerides and high blood pressure. The cholesterol issue had plagued me for some 20 years, although I never could remember which was the bad cholesterol and which was the good cholesterol. For about a year before [...]
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