Dining by Traffic Light: Green Is for Go, Red Is for Stop
A video explaining my traffic light system for ranking the relative healthfulness of Green Light vs. Yellow Light vs. Red Light foods.
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This is one of those rare videos I do that’s not just straight peer-reviewed science. If you want more of this kind of analysis, this is what comprised the second half of my book How Not to Die ( Note all of the recipes from my How Not to Die cookbook ( are comprised of 100% Green Light ingredients. Wait how do you make something taste salty without salt? Sweet without sugar? Check it out! (all proceeds I receive from all my books donated to charity).
I explore another one of the tools I introduced in the book in another video, Dr. Greger’s Daily Dozen Checklist (
Let me know if you like these more light-hearted animation approaches or you’d rather me just stick to the science.
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Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution!
-Michael Greger, MD FACLM
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Easy Pork Recipe - Pork Spicy Stew - How to Cook Pork Stew - Spicy Pork - Pork & Beans
Easy Pork Recipe - Pork Spicy Stew - How to Cook Pork Stew - Spicy Pork - Pork & Beans
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Really simple chunky pork chili, give this a go its great. Cumin paprika garlic chili of course are in the mix on this one. This easy recipe will take no time at all and is super spicy and taste great. We have over 1000 other video recipes on our channel, why not check a few of them out. As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s intangible cultural heritage.
Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.
The other basic ingredient in all parts of Mexico is the chili pepper. Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well. In Mexico, the various chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added and chili pepper is often added to fresh fruit and sweets. The importance of the chili pepper goes back to the Mesoamerican period, which it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers the indigenous did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it. Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers.
Brine for Chicken (for the JUICIEST Roast Chicken of your LIFE!!)
This is a chicken brine that will yield the most succulent, juiciest roast chicken you will EVER have in your life! Brining injects flavour, tenderises the meat and injects moisture - you will be blown away how juicy even the chicken breast is.
Once you learn how to brine chicken and taste the incredible results, you will never look back. It's simple and makes roasting a chicken stress free because you have extra insurance to ensure it stays juicy even if you overcook it a bit, plus injects flavour into the flesh!
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