EDITOR'S NOTE: Meet executive chef Michael Davis, a man with a passion for good food and great cooking techniques. Michael will be an occasional blogger for Diet-to-Go, teaching us what we should be eating and telling us how it should be cooked so we can match his expertise in our very own kitchens.
So many things in life seem to get better with age. There's cheese, wine, our financial portfolio (hopefully) and our maturity in life to name a few.
One thing that doesn't age so well is food in our digestive tracts. When we eat, the food goes into our stomach and awaits enzyme release to begin the process of breaking down and removing the vitamins and minerals for our body to use.
Not everything is utilized. What's left behind is escorted out of our system as waste.
If we eat a meal composed of the average American diet that's loaded with proteins and processed carbohydrates, we have begun our own distillation process in our body. The proteins are heavy and not quickly digested. Nor is the butter-soaked whipped potatoes. The petite salad and vegetable we ate are great but not adequate to make up for the overwhelming load of protein and starch.
This may not seem like it is really that poor of a meal for us -- and maybe it isn't. However, a full 12 hours later this meal still sits in our system awaiting breakdown. Trouble begins when we follow up with a burger, fries and milk shake. Aside from the grease, salt and excessive calories, we didn't overeat here. But if the right combination sits there it can literally ferment in our system, causing gas and other issues.
We are not meant to be a distillery.
The problem with this pattern is that our preferred style of eating doesn't allow for the body to properly eat, digest and get rid of a meal before we load up on new food again.
This results in food adhering to the walls of our intestines. This "garbage" bogs down our system down over time and results in a lack of energy and a lesser state of overall health.
What we should look to do is eat foods that pass through in reasonable time frame from consumption to excretion. We should strive to eat foods that are quick exiting. We can move along the process with more fresh fruits, vegetables, whole grains and modest amounts of protein.
This is not meant to be oversimplified but we should strive for combinations that help each other digest. Everyone is uniquely created and what works for one may not work for the same for another.
Recipe: Turkey Stew Osso Bocu over Brown Rice
1 lb. of turkey breast meat - cubed and dusted with seasoned flour
6 oz. medium mushrooms, quartered
1 small Vidalia onion, diced
6 leaves fresh basil, stacked and sliced into ribbons
6 plum tomatoes, cut each into 6 wedges
1 Tablespoon olive oil
1 cup beef stock
1.5 cups brown rice
1. Heat oil in sautee pan
2. Brown floured turkey, add onion, mushrooms and tomatoes
3. Add beef stock, cover and reduce to simmer
4. As liquid reduces to a thicker saucy state, add cut basil, adjust with salt and pepper
5. Cook brown rice according to instructions
6. Serve turkey stew over rice
Executive Chef Michael Davis believes that a creative innovation of wholesome foods is the best approach to eating. Foods unadulterated by chemicals, layered in flavors with a picturesque presentation is at the heart of his cooking. For more information, check out Michael's website, thechefscookingschool.com