Dietary Fat: The Good, The Bad & The Necessary
Series host David Jackson prepares two exemplary recipes in the studio kitchen. First, a low fat open-face burger and then grilled ahi tuna steak with herbaceous olive oil sauce, both illustrating how easy it is to cut saturated fats, emphasize healthier mono-unsaturated fats and not lose a speck of flavor in the process. David visits Thom Curry, owner of Temecula Olive Oil Company. Thom is on the board of the California Olive Oil Council and a member of the C.O.O.C. Certification Tasting Panel. He explains the health benefits, flavor profiles, culinary attributes and even marketing stratagems of olive oil, while showing David how top quality olives are picked and pressed into green/gold elixir. David and Elizabeth also get together for another "Second Helpings" segment of nutritionally vital Q&A about dietary fats, after which he closes the episode on his bike with another "Earn What You Eat" fitness message.