April 6, 2014 |
The plate at the restaurant in Beijing was laden with thin, yellowish sheets made from soybeans, called tofu skin. Peter Lelkes used them as the chef intended, to wrap vegetables into bite-size morsels. But as he ate, the biomedical engineer's thoughts strayed from the Chinese restaurant to his lab in Philadelphia. The tofu-based "skin," he realized, made him think of the real thing. A decade later, that chance encounter in a Chinese restaurant has led to a soy-based "skin substitute" - a wound dressing that a start-up company has licensed for use on diabetic ulcers, burns, and other injuries the body cannot readily heal on its own. Lelkes and his Temple University colleagues say the product has shown promise in animal studies, and the company, Eqalix in Reston, Va., is raising money to seek FDA approval.
February 20, 2000 |
The fresh simplicity of a colorful salad is the perfect start, finish or accent to any meal. A well-chosen salad can be the most healthful of meals, especially when using ingredients that add to the nutritional bottom line and keep fat and calories to a minimum. Greens once considered exotic now appear regularly in local supermarkets, giving you greater versatility in putting together colorful and exciting salads. Nutty-flavored arugula and sharp-tasting radicchio are easy to find, making bowls of monochromatic chopped lettuce with a few sliced tomatoes a thing of the past.
June 5, 2008
Meals that promote good health don't have to taste like twigs and cardboard, claims Dr. John La Puma, who combined his expertise as a physician and a gourmet cook in the new book, "Chef MD's Big Book of Culinary Medicine. " Try a few of these recipes at home, keeping in mind that the ingredients have been specifically chosen and combined for their health benefits. SPICY GAZPACHO WITH CRAB 1 cup each, 1/4-inch diced unpeeled cucumber, yellow or orange bell pepper and seeded ripe, organic tomato 1/4 cup minced red onion 1 cup organic tomato juice 1/2 cup bottled clam juice 2 tablespoons cider vinegar 1 tablespoon extra virgin olive oil 1/2 teaspoon hot pepper sauce 1 cup canned, drained crabmeat Salt and freshly ground black pepper Optional garnishes: chopped fresh basil, finely diced avocado In a large bowl, combine the cucumber, bell pepper, tomato, onion, tomato and clam juices, vinegar, oil and hot pepper sauce.
January 12, 2012
WINTER'S a great time for soup, if only because it's a great time for catching a cold. And what's better for restoring health than venerable chicken noodle soup? That ancient folk remedy is so well-known that science eventually weighed in on its mysterious power. Two get-better benefits were established: The steam from the hot broth helps to decongest; and the antioxidants in veggie-rich soups boost the immune system. Sorry, no chicken-specific gain was found. Soups are a great opportunity to work in more plant-based meals, especially at this time of year.
April 19, 1998 |
Soy might not be the word - or food - on everybody's lips, but if Marie Oser had her way, it certainly would be. Oser, author of The Soy of Cooking (Chronimed Publishing, $15.95), was in town recently to tape a segment for the locally produced national television program Home Matters, shown on the Discovery Channel. So what's so special about soy? Oser, as well as many physicians and nutritional experts, points to studies indicating that diets high in soy foods lower cholesterol and reduce the risk of many forms of cancer, heart disease and osteoporosis.
August 19, 1998 |
Perhaps you've been avoiding dessert because it's generally high in fat. You've heard that dairy products contain high levels of cholesterol and fat and have been implicated as a contributing factor in strokes, heart disease, and even some forms of cancer. Or maybe you're unable to digest lactose. Without rich dairy ingredients, you reason, desserts would be severely restricted in flavor. Not so! Widely available, easy to use, wholesome - and nondairy - ingredients provide the richness and texture associated with traditionally decadent desserts.
July 9, 2000 |
Summertime is here, and everyone wants the living to be easy. When it comes to warm-weather cooking, easy can be a lighter menu and less time spent in a hot kitchen. For the health-conscious cook, new soy-based foods help expand outdoor cooking beyond steaks on the grill. Head to the grill for a meatless barbecue outing, where the star will be Grilled Tempeh Kebabs accompanied by a potato salad alternative I call Creamy Herbed Potato Chill. Tempeh, a hearty soy food originating in traditional Indonesian cuisine, is fiber-rich and a generous source of calcium, B Vitamins and iron.
September 28, 1994 |
"I'm never happier than when I'm in the kitchen," Marie Oser says by telephone from her home in southern California, not far from Los Angeles. "I'm in there when I should be doing other things. " A Philadelphia native and alum of St. Joseph's University, Oser moved to California in 1987 and recently published her first cookbook, "Luscious Low- Fat Desserts" (Chariot Publishing, $11.95), with an eye on fat-free indulgence. The 85 recipes for cakes, pies, cookies, muffins, puddings and sorbets contain no eggs or dairy products, making them ideal for strict vegetarians and persons who are lactose-intolerant.
October 23, 2008 |
Hey, if you're a Phillie, you never know what can make the difference in the postseason. It might be a clutch home run by a 40-year-old guy with a gut. Or, you know, it might be a little honey on your tuna-fish sandwich. That's what Ryan Howard eats on game day, according to team cook Joe Swanhart. "That's just the way he likes it," Swanhart says. It might be peanut butter and jelly, the sandwich of champions for Chase Utley and So Taguchi. "Smuckers strawberry is actually Chase's favorite," says Swanhart, who explains Utley's pregame preference as a combination of superstition and habit.
October 27, 2004 |
DuPont Co.'s profit soared in the third quarter on strong volume growth overseas and continued pricing power, but the Wilmington chemical producer cautioned that the global economy's rate of growth had slowed because of rising energy costs. Still, DuPont maintained its positive outlook for the longer term, blaming its lack of U.S. volume growth mainly on the slowdown on the automotive industry, which had cut summer production to reduce inventories. "We think it's a midcycle pause" that could lead to three to five years of strong growth in the U.S. economy, as happened in the mid-1980s and mid-1990s, Gary M. Pfeiffer, DuPont's chief financial officer, said during a conference call with investors yesterday.