Author: Rick Byers

Welcome to the most festive or should I say feastive time of the year. By now, you would have already seen many commercials or print advertisements of imaginative, innovative and marvelous-looking examples of men and women at their culinary best accompanied by some distant memory of someone talking about losing weight and being quickly drowned out by a tidal wave of chocolate.

Believe me, they are still there, treading chocolate and waiting for the Christmas season to pass. 

Last week, I talked about portion control and maintaining a healthy diet. The reason is remarkably straight forward as eating a carrot as apposed to a candy bar: In order to have a healthier, more active and happier life style now and to keep the prognosis positive for the future.

Recently, my physician told me that the older you are, the longer you will take to heal from a medical issue. At the same time, we also discussed that the healthier you are, the quicker you can potentially heal from a medical problem.

Ergo – if you are older but have maintained good health, you can potentially anticipate healing at a relatively good pace from a medical matter. Ask any professional athlete, either twenty-six or thirty-six. We have read their stories.

Either way, I would prefer to walk the length of Granville St. and count all the restaurants than stop in at one, a few blocks down, consume a month’s salary worth of food and bus home.

It’s not worth it anymore. 

Then we would not have to make a New Year’s resolution about losing weight and could focus on the one that we say to our significant others every January:  That we will watch less NFL football this year.

After the Super Bowl of course.

Next week: The Christmas Party Tray Invasion.

Have a week of good health.

Rick

Greetings fellow bloggers and readers. I am grateful and happy to be finally communicating with you again. From my previous blog of several weeks ago, I noted that I would be writing my next piece on Disproportionate Portions.

But first, a little history.

Some years ago, a popular manufacturer of antacid tablets came up with a brilliant commercial which was a true reflection of a life moment then as it is now. The sixty second spot depicted a middle-aged man just having finished his dinner, holding his tummy with an alarmed look in his eyes as he stares into the camera. His only words, spoken as if he was on his last breath, were “I can’t believe I ate the whole thing.”  He then takes a few tablets and, within 1o seconds, is smiling and happy again.

Now I humbly admit that I know I have thought or felt this same way myself. And respectfully, I suspect that I may have a few supporters out there.  As per other occasions in life, having a bit too much is often times purely unintentional, like your first (and perhaps last) visit to a buffet with so many delectable goodies too numerous to mention….or turn down.

For me, overeating was not something that I intentially set out to do. It is one of those  subtle  life practices that began with having a bit more than I was used to and before I knew it, I found myself being overweight and behind the proverbial lemon meringue pie behind the proverbial eight ball.

Now if I was training to become a professional competitive eater, such as the world record holder of eating hot dogs, then you can appreciate how I would need to live a weenie-oriented life style, move to New York  (Hot Dog Capital of the World ) and not make any long term retirement plans.

But I am not. Compared to the time when our middle-aged man from above almost  accidently blew  himself up, there has been a lot of supportive information that has come out on what foods are good for our health and that proportion size plays an equal role in the process. And we don’t have to starve ourselves.

For me, speaking to a dietician was a good start. As well, I have learned that some physicians have studied dietary and proper eating measures and, through their medical practice, can educate us about our cholesterol and other levels and advise us on how we can address these through improved eating habits.

It all boils down to making smart choices

Then we can return to the buffet if we want.

Next week: The Festive or Feastive Season Approaches.

Have a week of good health.

Rick

My apologies to my readers and fellow bloggers of this week of November 02, 2009. I regret my regular blog of November 02, 2009, may not be forthcoming as I am currently off work on medical leave.

I shall resume as soon as I am able.

Sincerely,

Rick

In last week’s blog, I made reference to a 4 letter word that cannot be said due to its’ potential of striking fear in the hearts of men.

In this week’s blog, I have to admit to you that there is another. Compared to the first one which has the redeeming value of fresh air and exercise, this second one strikes fear in the hearts of ALL of us, particularly in the arteries.

Let’s just say it is complicated.

As we know, salt was discovered a long time ago by someone who was looking for something to spice up their popcorn and Caesar during intermissions at unappetizing Roman spectacles at the Forum. (Ed’s note: Not to make fun of the food, drink or famous Roman Emporer. I will always have the highest regard for popcorn and Caesars. As for the famous Roman Emporer,  I understand that he was told by his advisors not to make any long term plans. Just goes to show you that it pays to be honest about your food and cautious about politics)

Lest we forget, salt was used to preserve some foods before refrigerators and cold beer. Who ever invented prosciutto should have received the Nobel Prize for an amazing contribution to billions of happy tummies throughout the ages.

Like fond memories of Disney’s movie “Old Yeller’, we will always cherish the name ‘Old Salt’, fondly describing the classic, grandpa-like fisherman repairing his nets outside of his house on River Road in Delta, B.C. prior to going out to catch herring to sell to raise proceeds towards the annual Christmas fund for children and, you guessed it, the tasty creation of Rollmops!

And I bet you can provide me with several of your own salt stories as well!

Well,  not to pour salt on a wound, but nowadays we should know better.

For example, salads do not need to be salted if you are applying a dressing to them. There is sometimes salt in the dressing or, if you are using a base of olive oil and vinegar, you still do not NEED it.

The same can be held true for restaurant meals. The chef has taken the time to flavour the food so that it does not require anything except the utensils to eat it. How many times have you seen people put salt on their food the minute the plate lands in front of them?

You don’t want your arteries to go on strike do you?

And if this doesn’t convince you, you will certainly not want to see Head Chef, Pepe, come roaring out of his kitchen in your direction with a meat cleaver in his hand and a wild-eyed look, screaming something in French that sounds like “How Could You Do That To My Masterpiece?!!!”

Next week: A Post Halloween Special: The Battle of Disproportionate Portions: “I Can’t Believe I Ate the Whole Thing” and other similar horror stories.

Have a week of good health.

Rick