Code Delicious With Dr. Mike

Wheat has been part of the human diet for millions of years. Why are people now having problems with it?Scientifically, we’re built to process wheat. Gluten was found in the teeth of human skeletons from 3 million years ago. A handful of wheat berries could fill up a person for a day. Humans only started eating meat 500,000 years ago.So, why are so many people having trouble eating wheat now?If you can’t digest wheat today but you didn’t have problems with it in the past, your body is actually having a hard time detoxifying itself. All of our food sources are polluted.Is wheat really the problem? Other grains like khorasan wheat have greater gluten content than modern wheat. But, studies have shown that this wheat variety results in a greater reduction in inflammation, as well as other positive health benefits. The average Roman soldier received rations of several pounds of bread per day. The average person in 1900 consumed 86 more pounds of wheat per year than in 2008. The gluten levels in bread have been re

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Warm Brussels Sprout & Hazelnut Salad.Ingredients 12 ounces of fresh brussels sprouts 3/4 c hazelnuts Shallots, finely minced 1 tablespoons honey Sherry vinegar Extra virgin olive oil 3 ounces of bacon or pork belly Cut the core off the bottom of each sprout to release the leaves. Put the leaves in a bowl. Chop up the core of each sprout. Add the core pieces to the bowl of leaves.Chop hazelnuts or crush with a mortar and pestle. Place in a medium bowl. Add shallots, vinegar, honey and oil. Set bowl to the side.Cook bacon in a cast iron skillet over medium-high heat for about four minutes. Put bacon to the side. Save the grease for the rest of the recipe.Add 2 tablespoons of bacon fat to the bowl of shallots, hazelnuts, honey and liquids. Whisk to combine. Salt and pepper to taste.Place skillet with remaining bacon fat over high heat until lig

Do you love spicy foods but they don't love you back? Check out these tips for getting the flavor without the digestive havoc.Spicy foods are delicious. But, your body may not share your enthusiasm for hot stuff. If you're sensitive to spicy foods, you may consider having smaller portions or using less spice.Another tip is to have some avocado before embarking on a spicy culinary journey. Avocado can coat the stomach and make it easier to handle the hot foods. The healthy fats in avocados help the digestive process.Use fruit and/or complex carbs as an appetizer in order to get your stomach ready for a spicy adventure. Mix up a fruit-based salsa to calm down the spiciness. Lime juice is great for digesting spicy peppers.Incorporate fresh herbs into your dishes for a peppery flavor without irritating your digestive system with actual peppers. Consider using cumin, cilantro, thyme and paprika.Finally, make your own sofrito, a spice base using a blender. Take equal parts of cilantro, onion, red pepper, green pepp

NET cancer presents symptoms similar to IBS. Find out what to look for before it's too late.NET Cancer Awareness Day is November 10th.  A neuroendocrine tumor (NET) comes from the embryonic neural crest cells. These cells migrate to areas throughout the body as the fetus matures, typically in the GI tract, lungs and pancreas. These cells can turn into a neuroendocrine tumor later in life. The tumors are unique, because they can create proteins (peptides) that can cause a variety of unique and unusual symptoms not seen in other cancers. These symptoms may not occur until later, making it tougher to diagnose the disease late in its onset. The most common carcinoid tumors, NET of the small intestine, may produce no symptoms for years. They are very slow growing tumors. The first symptom to present may be intermittent abdominal pain. That tummy ache will commonly result in an immediate IBS diagnosis, not the discovery of a tumor. An undiagnosed tumor can lead to wheezing, diarrhea and flushing. These three sympto

Learn the best foods for optimal brain health.Your brain is best fueled with good nutrition. The MIND (Mediterranean Intervention Neurodegenerative Delay) diet is great for your brain. This diet can reduce your risk of Alzheimers by 50 percent. The MIND diet eliminates meat, saturated fats, sugar, processed foods and alcohol. This eliminates the cheese that the Mediterranean diet contains. Whole grains, olive oil, nuts and green leafy vegetables are still part of the MIND diet.  Coconut oil contains medium chain triglycerides. These break down into ketones which are an ideal brain food. The brains of those with Alzheimers are typically low in ketones. If you can’t think properly when eating a plant-based diet, stick with grass-fed, organic meats.  Eat seasonal foods that are available at your local farmer’s market.Here are the seven brain-boosting food groups: Cruciferous Vegetables. Cabbage, broccoli, Brussels sprouts, bok choy, kale and cauliflower contain nutrients that help protect against free radicals.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pork Paillard. Recipe by Jacques Pepin.Ingredients 2 boneless pork fillets 3 tbsp. (loose) fresh rosemary leaves ¼ tsp. whole black peppercorns ½ tsp. salt 1 tbsp. corn or canola oil Directions Prewarm an oven to 160 degrees. Cut the pork fillets in half crosswise, butterfly each of the four pieces, and pound them between sheets of plastic wrap to a thickness of 1/4 inch. Place the rosemary leaves, peppercorns, and salt in the bowl of a mini-chop or small grinder, and pulverize them. Sprinkle the pork with the seasoning mixture. Pour the oil on a plate, and dip both sides of the paillards in the oil. Cook immediately, or stack the pieces of pork together on the plate, cover them with plastic wrap, and refrigerate them for up to 8 hours. When you are ready to cook, heat a clean grill until very hot. Place the paillards on the grill, and cook them

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Slow Roasted French Salmon.Ingredients: 3 tablespoons extra-virgin olive oil, divided 1 full side boneless salmon fillets, skin on 1 tablespoon chopped fresh thyme Zest of 1 lemon Kosher salt and freshly ground black pepper 1/3 cup of Dijon mustard 4 lemon wedges (for serving) Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper or foil Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest & dijionin a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld. Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges. Sponsor: Real Salt

Neuroendocrine tumors can cause digestive issues. Find out more about this manageable cancer.Neuroendocrine tumors (NET) are a cancer appearing anywhere in the body that affects the hormones. It is sometimes referred to as cancer of the body location where it is discovered. For example, "cancer of the liver."NET is sometimes called carcinoid syndrome. Tumors are typically found in the gastrointestinal tract or lungs, but they can also be found in other organs of the endocrine system. Symptoms include chronic diarrhea, flushing, shortness of breath, and symptoms of other chronic diseases like Crohn’s or IBS. It can take four to six years to accurately diagnose. NET is a slow-growing cancer. If caught early enough, it can be managed like a chronic disease. There are injectable hormone inhibitors to help manage carcinoid syndrome. They may slow the growth of the tumor.Another treatment involves radioactive beads being injected into the liver to help manage the disease. New techniques are being developed to help

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Grilled Swordfish.Four servings Ingredients:  1 cup fresh orange juice 2 tablespoons soy sauce 2 cups fresh pineapple grilled in larger pieces then small diced 1 medium red onion, peeled grilled and cut into small dice Cooking spray 1 lb swordfish steak 2 tablespoons olive oil 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint zest from 1 lime zest from 1 lemon 1 jalapeno or serrano pepper, seeded and minced salt and pepper to taste Instructions Preheat your grill (use a grill pan especially for the onions) to medium high. Combine the pineapple and onion in a mixing bowl. Toss with 1 tablespoon of the olive oil, add a bit of salt and pepper to taste. Spread the onion and pineapple mixture out in a grill pan (you need something to keep the pieces from slipping through into the grill). Place on the grill. Grill the onions and pineap

Do you really know what's in your grocery cart?You trust food companies to tell you the truth about the food they sell you. But, you may be purchasing something other than what you intended. Wild salmon are a point of contention. Most wild caught salmon we get in the United States comes from Alaska. There is no aquaculture allowed in Alaska, so your fish won’t come from farms. Wild caught and farmed salmon look different. Look at them side by side in the market. Wild salmon is more irregular. Almost all smoked salmon is farmed. Atlantic salmon is farmed. Olive oil is also not always what it seems. The majority of olive oil sold in the United States as “extra virgin” does not meet the requirements for that definition. The fresher and better quality it is, the better the taste. The Greeks go through a bottle per person every two weeks. They’re very heart healthy so they must me onto something. “Extra virgin” olive oil may be cut with refined olive oil, peanut oil or other oils. A lot of olive oil sold in the St

How do you know you're actually getting the fish you want?Fake foods are foods that contain something other than what you think you’re buying; a bait-and-switch of ingredients. The less recognizable a food is to the eye, the easier it is to be fraudulent. Can you tell the difference between filets of whitefish? You may be buying farmed tilapia when you believe you’re buying red snapper. The quality of our food has become adulterated by the current food pathways. There is now opportunity for people to falsely market foods. Look for the seal from the Marine Stewardship Council (a fish in the shape of a checkmark) for wild caught seafood to be sure you’re buying what’s promised.Listen in as Larry Olmsted dishes on how to know you're getting the fish you think you're buying.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Lamb Meatball Sliders on Naan Bread with Warm Chickpea Salad.Ingredients: Serves 2 to 4 For the kefta: 3 tablespoons minced red onions 3 tablespoons minced herbs (mix of Italian parsley, cilantro and mint) 2 to 3 garlic cloves, minced 1 1/4 teaspoons kosher salt 1 teaspoon ground cumin 3/4 teaspoon smoked paprika 1/2 teaspoon freshly ground black pepper 1-pound ground lamb or beef 1 teaspoon olive oil For the yogurt sauce: 1/2 cup plain yogurt 1 heaping teaspoon minced herbs (mix of Italian parsley, cilantro and mint) 2 teaspoons lemon juice, or to taste Pinch of kosher salt For the chickpeas: 2 tablespoons olive oil, plus more for serving 1 tablespoon minced red onion 1 large clove garlic 1 (15-ounce) can chickpeas, drained 1 teaspoon harissa paste 3/4 teaspoon ground cumin (preferably toasted and ground yourself) 1/2 teaspoon pimentón (smoke

Learn more about how sheep's cheese is made.Happy sheep make tasty cheese.  What you feed your animals contributes to the flavor of the food they produce. The ability to roam in green pastures and having minimal antibiotic treatments help provide sheep with a quality life. Sheep’s milk is sweeter than cow’s milk. Different milks create unique flavors. The five basic steps to cheese making are: Heat or cool milk to the temperature the cheese requires. A hard cheese requires hotter temperatures. Add cultures and molds. Different cheeses have different molds. Cultures give different flavors. Add the coagulants to help the milk turn to curd. Cut the curds. Larger curds yield a softer cheese, while smaller curds create a harder cheese. Mold the cheese so it can be aged. Milk volume is high at the beginning of the year, but it has a lower fat content. Late in the year milk has more fat. This affects how the cheeses will taste. Artisan cheeses contain high levels of anti-inflammatories and beneficial fats.Listen in

Dr. Mike dishes on how food modification robs produce of environmental flavors.It’s the perfect time of year to fill your basket with produce. The colors are enticing.But, are you getting the freshness you think? That perfect tomato you find on the shelf may have been mechanically harvested. Was it bathed in sunshine or sunned with a grow light? Does it have a functional tomato taste, or does it hold the flavor of the soil where it was grown? Engage in properly sourcing your foods like a chef by asking a few questions. What is it? Is it what you think it is? Is the label telling the truth? How was it raised? Take note of the genetic stock and how it was produced. How was it harvested or processed? Not all living, fermented foods have active cultures inside. How was it transported? Was it picked unripe and shipped thousands of miles? Is it from a town two hours away? The less distance the food has to travel, the tastier and fresher it will be. Your food should be wholesome and authentic.Listen in as Dr. Mike d

Chef Luca Paris joins Dr. Mike to discuss their latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss their latest adaptation for Culinary CPR: Cantaloupe Peanut Thai-Style Pork Tenderloin.Ingredients: 1-pound pork tenderloin cut into ~4 ounce portions 1⁄2 ripe cantaloupe plus another 1⁄4 for garnishing 2 garlic cloves, minced 1⁄2 cup white wine or sake Juice of 1 lime plus zest 1⁄2 tsp. salt 1⁄4 tsp. fresh ground pepper 1 tsp. ginger, minced 2 kaffir lime leaves 1 Tbsp sambal oelek (more for greater heat) 1⁄4 cup coconut milk (unsweetened) 1 Tbsp honey 2 Tbsp rice wine vinegar 4 portions Soba noodles 1⁄4 cup diced garlic scapes or 4 cloves garlic, finely minced 1 bunch Swiss chard, leaves separated from stems 2 carrots, peeled and sliced 1⁄4 inch on the bias 1 can water chestnuts, sliced 8 ounces drained baby corn 2 tsp. sesame oil For the Peanut Sauce 3/4 cup fresh peanut butter 1/4 cup soy sauce 2 teaspoons Red Chili & Garlic Sauce 1⁄4 teaspoon Sriracha Chili Sauce (more a

Learn the origins of tiki bars and get the recipe for a delicious mai tai.Tiki cocktails are hand-crafted beverages that can be found in kitschy bars across the United States.The vets who were coming back from the Pacific Theater after World War II would stop in Hawaii on their way to the mainland. Don the Beachcomber decided to open a bar that would appeal to these vets. He used lots of rum, because it was the cheapest alcohol available after Prohibition.Rum is the most versatile spirit in the world, because there are no rules for creating it. It’s distilled sugar. It can be made from sugar cane or molasses.There are different kinds of rums to consider when crafting your own tiki cocktail. A light rum is unaged, right out of the still and watered down. (All liquor is watered down to reach the proof listed on the bottle.) Aged rum or dark rum gets color and flavor from the barrels it’s aged in, similar to wine and whiskey. Spiced rum came about by adding flavor to dull rum. Now, distillers are creating spiced

Dr. Mike dishes on the benefits of dietary fats.Contrary to popular belief, consuming fats does not make you fat. Fat is nature’s most energy-dense nutrient. The Mediterranean diet gets 40 percent of its energy from fats. Evaluate the value of your food for quality first and quantity second. Reach for fresh foods that haven’t been processed. Be smart with your portions. Listen in as Dr. Mike dishes on the benefits of dietary fats.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest adaptation for Culinary CPR: Romaine Wrapped Salmon.Ingredients: 4 big leaves of romaine lettuce Four 3oz portions salmon 1 cup white wine approximately 2 to 3 tablespoons butter Salt and freshly ground black pepper Directions:Bring a large pot of salted water to a boil. Take as many big, intact leaves of lettuce as you have pieces of fish. With large outer leaves, cut out center veins 2 to 3 inches up from bottom of leaves, to the point where the leaf is more pliable; with inner leaves this may not be necessary. One or 2 at a time, blanch leaves in boiling water until they are tender and flexible, 30 seconds to a minute. Remove and drain on paper towels. Put a piece of fish on each leaf and sprinkle with salt and pepper; fold or roll fish in leaf so edges overlap. It is not important to make a tight seal, but it is nice if the leaf package covers all the fish. When done,

Learning about the origin of the meat you consume can enrich your food experience.Chefs source their meat for the best flavor and richest dining experience.An ideal cut of meat has no antibiotics or GMOs. Try to find meat from an animal that wasn’t fed corn or soy. Pasture-raised meat is advised. A happier, healthier animal becomes tastier meat.Find out where your food comes from; and that doesn’t mean to just take a trip to the grocery store. Visit a local food-raising farm or butcher to learn more about your meat.An animal gave its life to nourish your body. Making the connection to that animal’s life cycle pays respect to the animal.Heritage breeds don’t have the fat bred out. They have better flavor. Their flavor reflects their environment. A pig that eats apples in the fall will have a different flavor profile from the pig that eats grass in the spring.European style butchers bring the butchering experience to the people. Look for a butcher at your local farmers’ market.Grocery store butchers are stuck s