Keep Your Health Tips

Many gastric bypass patients report melon to be one of the easiest of fruits to enjoy after surgery. Melons are generally low in natural sugar, ripe on flavor and easily digestible. They are rich in Vitamin C, Vitamin A, Potassium, Vitamin B6, folate and dietary fiber.

How to Select and Store

The key to purchasing a quality melon is to find one that is ripe. If you tap the melon with the palm of your hand and hear a hollow sound, the melon has passed is ripe. Choose a melon that seems heavy for its size, and one that does not have bruises or overly soft spots.

Melons & Food Borne Illness

Because of heightened sensitivity to foods and food borne illness gastric bypass patients must exercise extreme food safety precautions. Follow these simple guidelines to help keep your fruit fresh as well as safe.

When you buy cut melons, be sure they have been buried in ice or displayed in a refrigerated case, not just displayed on top of ice. Uncut melon does not need to be refrigerated.

Before cutting, the outer surface of the melon should be washed with drinking water to remove surface dirt.

Hands and all equipment and utensils (cutting boards, knives, etc.) need to be washed thoroughly with hot soapy water, and rinsed.

Cut melons must be refrigerated at 41

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For years health experts have been promoting the benefits of eating fish. The oils in fish have been known to help fight cancer, and other dangerous diseases. The omega 3’s that fish contain can also help the body stay healthy. Fish also provides valuable sources of vitamins, and minerals that are rarely found in meat, and vegetables. Salmon is one of the healthiest fishes to eat, and coincidently one of the most popular fishes consumed by the public today.

Wild salmon is known to be much better for your body then farm raised salmon. Wild salmon can be found in a number of places, but the most robust wild salmon come from Alaska. Think about it, if it’s good enough for the bears, shouldn’t it be good enough for you?

Wild Alaskan salmon can be used for many dishes, in a number of cuts, and filets. The most popular salmon dishes are paired with lemon, capers, and broccoli. Grilled salmon on a bed of fresh romaine lettuce is a great dish that many people enjoy often. There are salmon based pastas that people call their favorite dishes of all time. And of course there is the smoked salmon, which is the perfect addition to a cracker and some sharp cheddar cheese.

Baby salmon, otherwise known as lox, is a popular dish for breakfast lovers. The lox and cream cheese bagel is one of the most popular breakfast delights at many a New York deli. The baby salmon often comes from Alaska or Canada.

No matter how you enjoy your salmon dishes, it’s important that you do enjoy salmon. The exotic fish flavor of this pink centered masterpiece is a delight for all that give it a try. If you feel in doubt about the great benefits of salmon, and the robust taste, just look at a picture of the wild bears eating it, they seem to enjoy the taste.

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Is your spaghetti tired of seeing red? This creamy yellow butternut squash sauce is a welcome change from the usual red sauce. It cooks quickly with a pressure cooker and the natural sweetness of the squash will please the entire family.

Butternut squash is rich in beta-carotene, well known for its ability to fight inflammation, to protect against cancer and to lower “bad” LDL cholesterol. It’s a good source of folic acid, which most people now know is essential for preventing certain birth defects. Many people don’t know that folic acid prevents the accumulation of homocysteine (ho-mo-sis-teen). This toxic product of normal metabolism is linked to heart disease and stroke. So no matter our age or gender, we all have good reason to get plenty of folic acid.

You’ll recognize butternut squash by its pear shape and creamy yellow skin. Cut it lengthwise. Scoop out the seeds with a spoon and discard them. Now it’s ready to use. The peel is edible and a good fiber source. Conventionally produced squash should be peeled however and does so easily with a potato peeler.

This recipe calls for Herbes de Provence, a blend of savory, thyme, marjoram, rosemary, oregano and lavender. While it sounds exotic, you’ll find it in any spice section.

Creamy Butternut Squash Sauce

3 cups butternut squash cut into about 1 inch chunks
2 cups water
2 cups soy milk
3 tablespoons grape seed oil or ghee
1 large onion, diced
4 cloves garlic, minced
1 cup broccoli florets (the flower-like part)

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