New Rating for Cholesterol

Remember the food pyramid with its warning about the evils of cholesterol?  

Every five years, the Department of Health and Human Services and the Department of Agriculture, issues "Dietary Guidelines for Americans," a federal document that has far-reaching implications on what Americans eat.

The guidelines affect everything - from the way companies advertise their products to the diet advice offered up by nearly every doctor and nutritionist in the country.

It’s on page 91 of the massive 572-page Scientific Report of the 2015 Dietary Guidelines Advisory Committee that a stunning reversal is recorded: "Previously, the Dietary Guidelines for Americans recommended that cholesterol intake be limited to no more than 300 mg/day. The 2015 DGAC will not bring forward this recommendation because available evidence shows no appreciable relationship between consumption of dietary cholesterol and serum (blood) cholesterol, consistent with the AHA/ACC (American Heart Association / American College of Cardiology) report. Cholesterol is not a nutrient of concern for overconsumption."

This is a tectonic shift regarding one of the main nutritional designations of the foods Americans eat. Cholesterol has been a prominent dietary warning since the American Heart Association declared it off limits more than half a century ago.

But the problem goes even further according to Dr. Steven Nissen, chairman of cardiovascular medicine at the Cleveland Clinic.

He believes that the directive to Americans to limit saturated fats and cholesterol  from a well-balanced diet to high-sugar diets, which resulted in people eat more and gaining weight.

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This decision to reclassify cholesterol is major. Foods high in cholesterol, such as eggs, liver, shellfish, shrimp and lobster, will likely see a major increase in demand from diners.

Your Culinary World Copyright Ana Kinkaid/Peter Schlagel  2015

 

Oysters Leads the Top 2015 Foods Trends

Each year chefs and diners ask what the new emerging food trends will be. This year the answers are exciting and intriguing.

While technology in both the front and back of the house, such as ‘guest-facing’ tablets and ‘prepaid’ reservations, are being increasing adapted, food, both classic and enhanced, still holds center stage.

Many innovative food labs are exploring ugly root vegetables, dark colored seaweed, jalapeno honey, savory breakfast yogurt and adaptations of ‘flavor-combination’ Japanese snack foods to name just a few of the very newest food choices.

But have no fear because all is not the-newest-and-the-latest. In fact, one culinary classic has emergs,ed as a major trend leader – OYSTERS!

Traditionalists, of course, have enjoying oysters gathered fresh from the water’s edge for centuries. But now a new group of enthusiastic diners is discovering this great American culinary treasure.

Whether served with a lemon grass cocktail sauce, a muscated mignonette accented with tarragon or with a kimchee granite, oysters are, in a word, hot, hot, hot.

This growing oyster trend also includes those who enjoy savoring both the oyster ‘a la natural’ with its in-shell ‘liquor’ which to many seems the champagne of the sea.

And just as many lovers of champagne have a preferred source, so do a growing number of diners enjoying oysters.

As a result, diners now want to know where their favorite oyster is from. Simply being an eastern oyster or a western oyster isn’t enough. The word “merroir”, paralleling the wine term “terroir”, is now an accepted food term indicating source.

All of this culinary interest has created increased product demand among chefs along with an equal need for reliability and quality. Companies, such as Taylor Shellfish Farms, are busy answering those needs.

Taylor Shellfish Farms is a fifth generation family company that proudly name-sources their oysters after carefully checking the quality of each item. It should, therefore, be no surprise that they are the choice-provider of top chefs from Boston to San Francisco and even in Hong Kong!

Posted on February 5, 2015 and filed under Trends, Oysters.