Vegetarian eating is becoming more and more popular these days— even for Thanksgiving. Eating this way in many cases is less expensive and can be extraordinarily delicious too. It’s also good for the environment as Mark Bittman nicely elaborates in his book The Food Matters that eating fewer animals is healthier for all of us. Personally, I am still a meat eater. But I eat less meat as I get older, especially less meat fed with antibiotics and I feel better in the process. Still giving up turkey on a national holiday is not easy to do, especially when we … Continue reading Imagine An Amazing Vegetarian Thanksgiving →
Last week Federal regulators approved a genetically engineered salmon as fit for consumption. This is the first genetically altered animal to be cleared for American Supermarkets and dinner plates. This decision has been discussed and debated for over five years. It was first proposed in the 1990’s. The approval has been opposed by environmental and consumer groups because of the argument that the safety studies are inadequate. The Center for Food Safety and other organizations say they plan to file a law suit to stop the decision from being implemented. The Food and Drug Administration decision as currently … Continue reading Food News: Genetically Modified Salmon Approved by FDA →
A number of readers have asked for me to post this article on breast cancer nutrition. Here you go… You can also read my food column weekly at www.longislandweekly.com. Click on Columns on the menu bar. Eating Well To Combat Breast Cancer By Chef Alan Zox – October 20, 2015 Breast cancer is one of those diseases that more and more Americans experience either as a patient or a family member or friend of someone who has contracted the disease. But while the disease is frightening in many profound ways, it is not necessarily deadly nor undefeatable. The five-year observed … Continue reading Combatting Breast Cancer Through Nutrition →
Chef Alan Zox, Ph.D cooks, writes and teaches about healthy, flavorful food.
