Cardiac Nutrition and Recipes: Eating, Cooking, and Living the Heart Healthy Way. Learn to Manage Your Heart Disease Through Diet, Exercise, and Lifestyle Changes & More!



Search Articles:


 Heart Disease
- Wellness & Nutrition
- Heart Healthy Recipes

Board Review
- General Surgery Board Review
- ABSITE High Yield Review
- Surgery SHELF Exam Review
- CT Board Review
- CT Oral Board Review
- Cardiology Board Review

 Online Store
- Buy Books Online
- Eating for Healthy Heart
- Understanding Heart Disease
- High Blood Pressure & Stroke


 Contact Us
 About This Site

Nutrition Information Printer Friendly Version Send to a Friend


by Pierre S. Aoukar, MD and Hratch L. Karamanoukian, MD
Posted: March 13

Here are a few brief, but important concepts on flavoring food. Donít settle for bland foods, in particular bland vegetables. We will discuss salt later. For now, realize that salt is merely a flavor enhancer. If the flavor isnít there to begin with, adding salt will not make it taste better. The best flavors come from herbs and spices, fresh when possible. We even use plants to flavor our meats. For example, the main flavor in Italian sausage is fennel seed, and in hot dogs is garlic (if you do eat these food, do so very rarely, but try buying these foods without these spices and see how they taste). Why not use marinades and sauces for your vegetables the same way you do for meats. In addition fats or oils do have some flavor themselves, but they serve more to carry flavors. You donít need to use much oil in your cooking and marinades to enhance the flavor. A little goes a long way. And remember, we recommend using extra virgin olive oil in all your recipes. Be creative. There are an endless combination of herbs and spices you can use to add flavor to your life.

Flavor, Excerpt from the book: Everything Good For The Heart: The A to Z Guide, Aoukar PS and Karamanoukian HL. Magalhaes Scientific Press


(c) by Dr. Freeman. All Rights Reserved. | Terms Of Use | Privacy Notice