food over 50
S1 E13: Eating Away at Inflammation

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

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Eating The Rainbow

Chef/host David Jackson creates an impressive poulet jardin, which translates to chicken in the garden. It's eight tasty and well-presented recipes in one, most of them plant-based and colorful, and artfully arranged on a huge silver platter. David begins the show on location, shopping for a rainbow of vegetables at the Joshua Tree Certified Farmer's Market near his desert home.

  • 2020-08-16T00:00:00-07:00
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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.

  • 2020-08-23T00:00:00-07:00
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Unloading Carbs: Reducing Dietary Starch

Potatoes, pasta and rice are just a few examples of our daily intake of carbohydrates, and each is on the menu in this episode. But as we age, we should unload some of these excess starches and sugars in favor of better choices and more modest portions. That's why David and Elizabeth have chosen three excellent recipes to illustrate how unloading carbs doesn't mean eliminating them altogether. From the studio kitchen in Palm Springs, David prepares classic parsley potatoes with the skin-on, for added nutrition, and sauteed in healthful and flavorful olive oil.

  • 2020-08-30T00:00:00-07:00
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Aging & The Loss of Taste

There are no spectacles or hearing aids for our taste buds, but there are two important things we can do to maintain the enjoyment of our meals. One is to pack more flavors into our food without grabbing the saltshaker. The other is maintaining excellent oral health. Host David Jackson has chosen two spectacular recipes that exemplify the first. Fortified Marsala wine is a highly distinctive flavor and he uses it in his pork tenderloin Marsala, rife with garlic, shallots and mushrooms, accompanied by whole wheat spaghetti with spinach, to prepare a memorable meal.

  • 2020-09-06T00:00:00-07:00
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