Food and Health - 2010 IACP Conference (April 21-24, 2010)

The IACP (International Association of Culinary Professionals) conference in Portland, Oregon introduced me to many chefs, cookbook writers and nutritionists working in the healthcare or food industries. I even met the Chef MD, Dr. John La Puma.

Within the new culinary order, I'd like to claim Food and Health to be my niche at PCMC.

TMC

Teresa's Booksigning on April 10th Chinese American Council of Sacramento

Teresa did an AUTHOR LECTURE followed by booksigning. The photographs are complimentary of Kingman Louie. They show Brenda Fong, President of CACS and Teresa at the podium facing an attentive audience interested in Cantonese roots and soups.

As always, Teresa was assisted by Winnie Wong at the book sale.

Stockton California, the Most Obese City?

I was flipping through the local newspaper and found this interesting article from the local newspaper. I read the headline "Come on Stockton, let's ditch the Most Obese City " written by Michael Fitzgerald. Continue on to read article:

Stockton Record

Is there anything we can do about this problem? Let me hear your thoughts on this!

Pictures from United California Practitioners of Chinese Medicine speaking engagement at Marriott Hotel Union Square

Seasonal Allergies & Chinese Medicine

Seasonal Allergies & Chinese Medicine Article by Dorel Rotar, L. Ac., MTOM

There are many people in the west who suffer from allergies!

The main reasons being pollen, dust, chemicals and additives used in the food industry, and a supersensitive immune system.

Chinese medicine treatments are directed to eliminate toxins from the liver function and to harmonies the lungs which are directly related to the immune system, and they are only internal organ open to external pathogens!

With regular acupuncture treatment, patients do not need allergy shots anymore , and their symptoms improved 50 - 70% In short, Chinese Medicine can by an cost effective alternative to allergy shots and inhalers.

Dorel Rotar LAc

Pictures from Book signing at Haggin Museum Christmas Open House

Sugar Substitutes

In view of the various health problem linked to refined sugar consumption, the search is on for a sugar substitute, natural or artificial, that mimics the pleasant sweet taste of real sugar. Saccharin, the first artificial sugar substitute, was synthesized in 1879. Of the many artificial sweeteners approved by the FDA, aspartame is perhaps the most commonly used in the food industry, especially since the expiration of the Monsanto patent in 1992, which was accompanied by a significant price drop. Rising in popularity is sucralose (Tate and Lyle’s patent), known as Splenda. Sucralose is great for baking because in is stable in heat. It is said to be harmless to the body because it passes through with minimal absorption.

Stevia, a natural sugar substitute, imported from northern Paraguay and southern Brazil, is said to offer the healthiest alternative to sugar and artificial sweeteners because it is calorie-free (sugar carries 109 calories per ounce) and stable in heat up to 392 F. As stevia is 300 times sweeter than white sugar by volume, a dash (0.16 teaspoon) is equivalent to 1 cup of white sugar. For ease of measuring, use one-fourth of a teaspoon. I tried it and it is fine.

(Adapted from pp.111-112 of A Tradition of Soup by Teresa Chen)