Salt and fat does a body ight or wrong? Photo by Donna Turner Ruhlman

I’m on the road all week so I am reposting this, in light of the new governmental recommendations on what we should and should not eat. The Times article noted in the post, interestingly, is from almost exactly two years ago. —M.R. Originally Posted March 14, 2013 I’d have thought that an article in last Sunday’s New York Times Magazine, Eat Your Heart Out by Gretchen Reynolds, would have made me happy. I’ve long argued that America’s terror of fat and salt is misguided and blown grossly out of proportion. But all the piece did was make me mad. It notes a study that found that men with heart disease who reduced their intake of meat and saturated fats and increased the polyunsaturated fats in their diet were more likely to die of a heart attack than the control Read On »

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Egg-for-blog

  The government and a committee of docs and PhD’s and other really smart people are reversing two generations of recommendations on how you and your family should eat. It’s OK to eat eggs. They’re not a silent killer. The news arrived last week. This opinion piece on what the new guidelines mean is particularly good (by Nina Teicholz, author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet—how did I miss this?! A girl after my own heart; think she’ll join me in my quest to make July national Butter-Is-a-Vegetable Month?).   Look at these delicious dishes above, all photos of the egg by Donna, featured in my love song to the egg (I especially love the sun-like yolk at top). For two generations we were told that eggs, a miracle of economy, nutrition, utility, and Read On »

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small-chicken-stock-x3

My mom traveled to the crazy garment district in New York for her work when I was a copyboy at the New York Times, five blocks north. I remember once she took me to lunch and ordered a Bull Shot. When I asked, she told me beef broth and vodka. Which sounded whack. But tasted nourishing on that winter day. Julia Moskin’s excellent piece in the Times on stock and broth made me think of that day. At last, stock/broth is being appreciated in its own right. (But it’s not a “trend beverage” as Moskin calls it—I guess she had to justify a story on one of the oldest, most fundamental preparations in the kitchen; “trend beverage,” Jesus. But I’ll take it, and thank you Julia!). Yes, it is delicious sipped from a mug! You can feel how Read On »

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TVDINING9

                              Alerted about an article on Slate that runs counter to my own convictions, I was inclined to regard it as misguided, inelegant and leave it at that. But I couldn’t stop thinking about it. The home cooked dinner is “expensive and time-consuming and often done for a bunch of ingrates who would rather just be eating fast food,” the journalist Amanda Marcotte concludes, using a study by three NC State University sociologists as her springboard, a study that argues something even more ridiculous: “The idea that home cooking is inherently ideal reflects an elite foodie standpoint.” What I couldn’t stop thinking about was the author’s conviction that home-cooked meals shared by the family is a romantic notion, not to mention harmful to those who Read On »

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Photo by Donna Turner Ruhlman

You’d think a health news piece in the venerable NYTimes questioning a NYTimes op-ed linking illness and salt would make me happy, but it only makes me angry. What is the media’s problem? Nobody knows anything for certain—that is the only possible story. Nobody really knows anything for certain. Not your doctor, not your nutritionist, not ABC News, not the Times, and, for sure, not me. Today’s op-ed by Nicholas Bakalar questions an earlier op-ed by Dr. Thomas A. Farley, former commissioner of health for New York City (both articles linked above), who wrote that excess salt is killing 40,000 to 90,000 people a year (according to “best estimates”—what exactly does this mean?). Think about this number. It accounts for more deaths than breast cancer. If he is right, shouldn’t we all be wearing little Read On »

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