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.