The Power of Protein | KCET

The Power of Protein
The series is not just an average 'How To' cooking program. Instead, it's more a 'Why To' series emphasizing the importance of a nutritious and health-sustaining diet as we age. This episode advances this philosophy, while balancing good nutrition with abundant flavor, thanks to three disparate but delectable recipes. First, host David Jackson creates a trio of "devilish" eggs in the kitchen. Instead of traditionally deviled yolks, David stuffs the high protein egg whites with enticing and surprising low fat fillings like zesty guacamole and curried squash. Ounce for ounce, lobster has as much protein as beefsteak, but a fraction of the saturated fat. So, David travels to his seaside hideaway in Scotland to catch and cook a luscious 'lobbie' right on the beach. Then it's back to his desert kitchen for Spanish arroz and frijoles pintos picantes. In other words, good old rice and beans, which together provide a super low fat protein, source, but masses of flavor thanks to garlic, chili and a decadent culinary twist. The episode finishes with the dietary pros and cons of protein in the "Second Helpings" segment. Then another visit to Scotland has David showing that hauling a heavy lobster creel from the depths, with a slippery line, is a very taxing way to "Earn What You Eat!"
Full Episodes
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Food Over 50
Food Over 50
Eating Away at Inflammation
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.
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Food Over 50
Food Over 50
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.
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Food Over 50
Food Over 50
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.
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Food Over 50
Food Over 50
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.
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Food Over 50
Food Over 50
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.
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Upcoming Airdates
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.
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2019-02-23T23:00:00-08:00KCETLINK
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.
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2019-03-02T23:00:00-08:00KCETLINK
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.
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2019-03-09T23:00:00-08:00KCETLINK
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