From today's Cooking With Kaye email newsletter:
Pork: New Cooking Guidelines
Lower the Temp-Raise the Enjoyment!
Late last month (May 2011) the United States Department of Agriculture announced new cooking guidelines for pork and this is GREAT news for weight loss surgery patients. The old guidelines called for cooking pork to an internal temperature of 160 Degrees Fahrenheit. These
Showing posts with label cooking with Kaye. Show all posts
Showing posts with label cooking with Kaye. Show all posts
Wednesday, June 1, 2011
Tuesday, April 5, 2011
Don't Stress Over Carbs & Still Lose Weight
Are you confused about the role of carbohydrates in your post-Weight Loss Surgery diet? You are not alone. Of the three food nutrients (protein, fat, carbohydrates) carbs confuse us the most. Even the bariatric professionals cannot agree on the role of carbohydrate in the high protein diet most commonly prescribed to patients of gastric bypass, adjustable gastric banding (lap-band) and gastric
Thursday, February 24, 2011
The Joy of Gelatin
This year we introduced a new feature in our Cooking with Kaye weekly newsletter titled "All in the Family." The focus is preparing family friendly meals that support our high protein, complex-carbohydrate diet so that we can enjoy meals together eating the same things. We seek to find a way for the entire family to eat delicious, affordable meals that are mindful of our diverse health
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