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.