food over 50

The Salt Show: Sodium vs. Hypertension

The episode begins with a hot location intro... literally! The July temperature was 117 as host David Jackson stands atop 60 million tons of reflectively white sodium chloride at Bristol Dry Lake in the Mojave Desert. Emphasizing the importance of reducing salt in our cooking and eliminating 'hidden' sodium from our diets overall, "The Salt Show" consists of two exemplary, in-kitchen recipes, no salt chicken chili verde and low sodium orange sesame chicken. David also visits Uig Lodge & Smokehouse in the Outer Hebrides in Scotland to learn all about the pros and cons of salt-cured smoked salmon. Dr. Philip Shaver, founder of Desert Cardiology at Eisenhower Medical Center is interviewed on why a low sodium diet helps combat hypertension and improves heart health, while resident dietician Elizabeth Kelse illustrates where, how and why - from a food perspective - we should shed sodium from our meals. Finally, David swaps his chef's knife for hiking boots during the "Earn What You Eat" segment in order to trek the arid Kelso Sand Dunes in the Mojave Desert and illustrate the importance of maintaining an active lifestyle as we age.

Available until
2020-03-25T00:00:00-07:00

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Food Over 50

This episode poses the question, "What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice?" Or an even better question might be, "Why not both?" Entitled "Heat vs. Flavor: The Benefits Of Chilies & Spice," this lip-smacking episode introduces us to the cuisines of The Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes.

  • 2020-01-25T23:00:00-08:00
    KCETLINK

Food Over 50

Quality Calories: Eat Better & Count Less! That's the title of this episode and it means exactly what it says. By consuming fresher, more wholesome foods, cooked without greasy coatings or rich sauces we can appease our appetites and enjoy our meals without adding a calculator to the table setting! David creates a garden-rich, wickedly tasty Spanish Tortilla that balances egg and cheese protein with the healthy bulk of new potatoes, chick peas and green beans, plus the subtle but provocative flavors of anchovy and sun-dried tomato. Yum!

  • 2020-02-01T23:00:00-08:00
    KCETLINK

Food Over 50

Whether or not we flirt with hypertension, a diet that Reduces, Replaces and Removes excess sodium, especially hidden sodium from preservatives, is important at any age. So, instead of adding too much salt to our meals, in this episode of Food Over 50 we are "Subtracting Sodium." Chef/host David Jackson builds a variety of sushi rolls, or NoriMaki, that are far easier to make than we might think. Not only is there less rice to reduce the carb load, but David uses fresh lemon to replace half the salty soy sauce, including an extra special sodium reducing trick!

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

Food Over 50

Do you recall the decades-old suppertime entreaty by our parents to "eat your roughage?" These days we call it fiber, but the sentiment is the same. That's why in this episode we're truly "Roughing It!" We'll be introduced to a Salmagundi, enlightened by an Antipasto and downright impressed by Tomates Farcies Au Pois! Food Over 50's chef/host David Jackson prepares three delectable recipes, each remarkably high in fiber but resembling broom straw and tree bark not at all!

  • 2020-02-15T23:00:00-08:00
    KCETLINK