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.

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Food Over 50

Gluten vs. Gluten Free? Are we confused by the whole Gluten issue? Exactly what it is? What it does? Who it impacts? What are the symptoms of Gluten sensitivity? Well, in this episode we examine the facts about this stretchy little protein found in wheat, rye and barley. We dispel some of its myths and verify its truths by talking to a noted gastroenterologist and the past chair of the California Wheat Commission & U.S. Wheat Associates to examine both sides of the Gluten story. And equally important, chef/host David Jackson whips up Pasta and Pancakes!

  • 2020-02-22T23:00:00-08:00
    KCETLINK
  • 2020-02-22T23:00:00-08:00
    KCETLINK

Food Over 50

What better place to introduce our "Seafood Diet" episode than by the sea. We certainly do not need to live close to salt water to enjoy fresh fish and shell fish these days. But one thing is certain: as we age, the lean, healthy, tasty, aquatic protein and Omega-3 sources from seafood are very welcome to command a greater portion of our diets. This in turn can lessen our consumption of fatty red meats! David prepares a mixed bag of seafood specialties, starting with a fabulous first course, Crab In A Cradle.

  • 2020-02-29T23:00:00-08:00
    KCETLINK
  • 2020-02-29T23:00:00-08:00
    KCETLINK

Food Over 50

Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. That's why chef/host David Jackson stands in front of a corn field to introduce us to "Garden Variety Cooking." In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes.

  • 2020-03-07T23:00:00-08:00
    KCETLINK
  • 2020-03-07T23:00:00-08:00
    KCETLINK

Food Over 50

There's no denying we all have a sweet tooth, but as we age and our A1c levels often tend to climb, lowering our refined sugar consumption makes a lot of sense. But what about our sweet tooth? Who wants to give up dessert? The first season of Food Over 50 brought us several delicious dessert options with zero refined sugar in David's initial "Sweet Things" episode. Season 2 is back with a second helping of healthier and more nutritious desserts in the episode "Sweet Things 2." Did you know that pears are high in fiber?

  • 2020-03-15T00:00:00-07:00
    KCETLINK
  • 2020-03-15T00:00:00-07:00
    KCETLINK