food over 50

Eating Away at Inflammation

Every recipe in each of the series' episode helps fight inflammation. The saturated fats, sodium and sugar shows teach food behavior to combat heart disease, hypertension and diabetes. However, the episodes about healthier fats, fiber, spices, protein and the vegetable rainbow teach that health-positive meals are also taste positive. But they all help prevent inflammation, no matter what their additional attributes may be. From the kitchen, David has a few culinary surprises up his sleeve, including a seafood mixed grill that offers a taste-tempting, heart healthy alternative to an old English chophouse favorite. After all, which do you prefer, sizzling salmon, scallops and prawns dressed with lemon, olive oil and anti-inflammatory Omega-3's, or fatty steak, sausage, kidneys and bacon with a side of clogged arteries and swollen joints?

David also visits Dr. Kari Hortos, Sr. Assoc. Dean at MSUCOM, to learn more about inflammation from a medical perspective and share this good information with viewers. Then he joins Elizabeth Kelsey, R.D. for another "Second Helpings" segment to examine the subject of inflammation from the perspective of nutrition. In another energizing "Earn What You Eat" segment, highly active, relatively low impact competitive sports, like tennis, are excellent for maintaining aerobic fitness and foot-hand-eye coordination well into our 50's, 60's, 70's and beyond.

Available until
2020-03-25T00:00:00-07:00

Airdates

  • 2019-06-30T00:00:00-07:00
    KCETLINK

Full Episodes

Upcoming Airdates

Eating Away at Inflammation

Every recipe in each of the series' episode helps fight inflammation. The saturated fats, sodium and sugar shows teach food behavior to combat heart disease, hypertension and diabetes. However, the episodes about healthier fats, fiber, spices, protein and the vegetable rainbow teach that health-positive meals are also taste positive. But they all help prevent inflammation, no matter what their additional attributes may be.

  • 2019-06-30T00:00:00-07:00
    KCETLINK

Red Meat & Cholesterol

This episode introduces good health and nutrition to the meals we eat, and sets the theme for the entire first series with one of the most common dietary dilemmas in America, the issue of red meat and cholesterol. The savory and taste-temping recipes, including bitter/sweet steak salad and roast lamb with chimichurri and ratatouille, puts into proportion how much is too much red meat and whether dietary cholesterol is actually the health threat we were convinced it was decades ago.

  • 2019-07-07T00:00:00-07:00
    KCETLINK

The Salt Show: Sodium vs. Hypertension

The episode begins with a hot location intro... literally! The July temperature was 117 as host David Jackson stands atop 60 million tons of reflectively white sodium chloride at Bristol Dry Lake in the Mojave Desert. Emphasizing the importance of reducing salt in our cooking and eliminating 'hidden' sodium from our diets overall, "The Salt Show" consists of two exemplary, in-kitchen recipes, no salt chicken chili verde and low sodium orange sesame chicken.

  • 2019-07-14T00:00:00-07:00
    KCETLINK

Omega 3's: Are They A Fish Story?

Healthy Omega-3 fatty acids are found in a variety of fresh foods, but according to resident dietician and "Second Helpings" co-host, Elizabeth Kelsey, seafood, particularly finned fish like salmon and mackerel, is the most efficient source for our bodies. Episode three begins beside Uig Bain the Outer Hebrides, and leads the viewers through three great seafood recipes high in Omega-3's. They include mussels marinara, smoked mackerel pate, and foil roasted salmon with lemon and dill.

  • 2019-07-21T00:00:00-07:00
    KCETLINK