food over 50

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. In this episode, David travels to his seaside getaway in Scotland for a beachside lamb barbecue — Hebridean-style — before heading back to his studio kitchen near Palm Springs to roast the lamb home-style.

The episode wraps up with the "Second Helpings" segment, featuring resident dietician Elizabeth Kelsey discussing healthy portions for red meat meals, the truth about dietary cholesterol and the greater concern we should have concerning overall saturated fat in our foods. Next is an upbeat "Earn What You Eat" golf segment to leave viewers with the important message that physical activity is just as important to a healthy lifestyle as fresh, nutritious and flavorful food.

Airdates

  • 2019-01-05T23:00:00-08:00
    KCETLINK

Full Episodes

Upcoming Airdates

The Weighty Issue of Calorie Counting

Chef/host David Jackson and resident dietician Elizabeth Kelsey show viewers that healthy calories from whole foods are nothing to stress over and not worth tabulating. But empty calories, from highly refined, over-processed foods, are what we need to scrutinize. David's trio of good calorie - not just low calorie - recipes reflect this fresh and tasty approach with Italian insalata di cavolo, plus stick-to-your-ribs southern-style beans and greens, both whipped up in the studio kitchen. Then it's off to Scotland for another outdoor culinary adventure.

  • 2018-12-15T23:00:00-08:00
    KCETLINK

The Spices of Life

Herbs and spices offer a bounty of concentrated anti-oxidants and anti-inflammatory agents that are greater than almost any other category of foodstuffs. But best of all, spices offer a superior variety of intense flavor alternatives that shame salt and sugar by comparison. Host David Jackson opens the show in the kitchen amidst a bazaar of exotic spices. Donning his apron, it's straight into a pair of outright delicious Indian-influenced recipes, fresh and easy lamb curry and vegetarian saag aloo.

  • 2018-12-22T23:00:00-08:00
    KCETLINK

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.

  • 2018-12-29T23:00:00-08:00
    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.

  • 2019-01-05T23:00:00-08:00
    KCETLINK