HOW’S MY EATING?
FOOD IS a passion. When I eat, I savour every morsel and try to have my surroundings as calm as possible. Salt beef: With latkes and Brussels. It’s a terrific Jewish comfort dish. Ideal beverage: a light, well-chilled lager from Belgium. Grilled Dover sole: A soft, meaty, unfishy-tasting sea creature which melts in the mouth. It goes well with a sauvi- gnon blanc from Marlborough, New Zealand. Lamb kebabs: On wild rice with fresh vegetables. I’d have it with a zinfandel from Napa Valley, California. Smoked salmon: The quintessential Sunday brunch meal. Match with a sparkling wine from Spain. Barbecued chicken: With baked potato and fresh green beans. Would go nicely with a Chilean merlot.
DIETICIAN JOAN WIDES WRITES:
Phillip’s passion for food is led by its sensory rather than its healthy qualities, but it need not clash with healthy-eating guidelines. No foods are intrinsically bad — what counts is how much and how often he eats them. Phillip is already selecting balanced combinations of foods, including carbohydrates, and eating a good range of vegetables. Wine provides valuable antioxidants. On the other hand, Phillip is eating less healthily by choosing foods high in salt (salt beef, smoked salmon) and fat (skin of chicken). Charbroiled foods, where fat drops onto a direct flame, are best kept to a minimum since they may carry a carcinogenic risk. Phillip should enjoy these foods on an occasional basis and the rest of the time choose baking rather than frying; steaming; chicken without the skin; and fewer smoked and salted foods. Phillip Silverstone is president of www.thesilverstone collection.com and hosts wine-tertainment events in the US and the UK
Each week our nutritionist peers into someone’s shopping trolley