Season 2 – Episode 13 Fresh is best when it comes to the meals we cook and eat, but what about bottled condiments that often go in, or on our meals? From ketchup to hoisin, there’s not much that’s fresh,
Category: episodes
Minimizing Meat
Season 2 – Episode 12 In Episode #12 we’re “Minimizing Meat: Recipes For The Cautious Carnivore!” It’s no secret that when it comes to eating red meats and poultry – at our age – the selection, preparation and portioning are
Sweet Things II
Season 2 – Episode 11 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
Garden Variety Cooking
Season 2 – Episode 10 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
The Seafood Diet
Season 2 – Episode 9 What better place to introduce our “Seafood Diet” episode from Season II of Food Over 50 than by the sea. But we certainly do not need to live close to salt water to enjoy fresh
Stretching the Facts About Gluten
Season 2 – Episode 8 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 Episode #8 of Food
Subtracting Sodium
Season 2 – Episode 7 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
Roughing It: Fiber Fiber Everywhere!
Season 2 – Episode 6 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 Episode #7 we’re truly “Roughing It!”
Quality Calories: Eat Better & Count Less
Season 2 – Episode 5 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!In this episode David creates a
Heat vs Flavor: The Benefits Of Chilies & Spice
Season 2 – Episode 4 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
Eating Outdoors
Season 2 – Episode 3 This focuses on the dietary challenges of “Eating Outdoors.” Meat-heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S’mores pose a problem to those of us who can’t, or at least
The Art of the Salad
Season 2 – Episode 2 The more we advance in age, the more leafy garden greens deserve a healthful and nutritious place in our well-rounded diets. But there’s a real culinary skill to selecting, sculpting and dressing crisp, vibrant foliage,