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Why Protein is Important for Healing Wounds

Posts Tagged ‘Diet’

Why Protein is Important for Healing Wounds

Posted on: July 11th, 2016 by Mindy Ruben No Comments

What’s protein got to do with it?

A day doesn’t go by that I’m not bombarded with information on the newest diet, the latest exercise trend, or the fastest way to get in shape. (more…)

Food Substitutions

Posted on: July 10th, 2014 by Mindy Ruben No Comments

No Substitute For Substitutions

by
Rob Striks, Special Writer
Encompass HealthCare and Wound Medicine

Spaghetti squash is a great substitute for normally high-carb spaghetti.

At Encompass HealthCare and Wound Medicine, we talk a lot about making dietary food substitutions in order to take in more protein, lose weight or gain energy to aid in wound healing.

Sometimes, the substitutions we recommend are appropriate for a much larger audience than just wound care patients. Diabetic, cardiac and obese patients can make important strides in their health by making simple substitutions in their diet.

With that in mind, I made two important discoveries this week that have revolutionized my entire diet. I cooked with garbanzo flour and I learned how to make fried rice out of cauliflower. This is literally, and I use the term “literally” correctly here, the best thing since sliced bread.

Garbanzo Bean Flour is available in supermarkets and online.

Garbanzo Bean Flour is available in supermarkets and online.

That’s because I can now use garbanzo flour in recipes where I used to use wheat products and the end result is not only tastier, it’s infinitely healthier for me. Garbanzo beans are a rich source for protein, dietary fiber and healthy carbohydrates. They’re also very low in fat.

This discovery is a personal triumph for me as I used to pride myself on being able to make healthy substitutions in all my cooking. My substitutions, though, did not necessarily result in a trim body or more energy.

For instance, I learned how to substitute skim milk for whipping cream in Fettuccine Carbonara, which is like ordering a Boston Cooler made with Häagen-Dazs ice cream and telling the server to use Diet Vernors instead of regular Vernors. No big payoff there.

Then when Egg Beaters came along, I saw the clouds part and a heavenly ray of light shine down. Finally, the answer to high cholesterol had arrived! Unfortunately, they arrived along with mandatory nutritional labeling, and you had to be a chemistry major to figure out what they were actually made of. Plus, they didn’t taste all that wonderful.

Then, there is the never-discussed shame of ordering Egg Beaters in a restaurant. If you’re heavy, the server thinks you’re cheating somewhere else in your diet. And if you’re slender, you’re obviously high maintenance. There’s no winning with egg substitutes physically or mentally.

Socca is a gluten-free flatbread made from garbanzo bean flour.

Socca is a gluten-free flatbread made from garbanzo bean flour.

I did make the transition to substituting fresh egg whites for whole eggs in recipes and I learned to accept the texture changes in the finished products. Luckily, it’s 2014 and fresh whole eggs are enjoying some great publicity for being on the Good-For-You List again. I am cutting back on the yolks just a bit.

What brought me to garbanzo flour was the advice from my cardiologist that I give up all wheat, rice and potato products; and the advice from a good friend that I try socca, a food that’s like bread only it’s made with garbanzo flour instead of wheat flour. Cue the choir, it was fabulous.

Then, while putting together a ground turkey meat loaf, I substituted garbanzo flour for breadcrumbs and got another marvelous lift – a super protein, high-fiber meat loaf that held together perfectly. Is there anything these garbanzo’s can’t do?

Luscious chocolate cake made from garbanzo bean flour: Heaven!

Luscious chocolate cake made from garbanzo bean flour: Heaven!

A rich chocolate flourless cake made with garbanzo beans, you ask? The answer is yes and it’s right here. Make it and I guarantee the clouds will part for you

Pulse the cauliflower in a food processor or use a grater to make superb cauliflower fried rice.

Pulse the cauliflower in a food processor or use a grater to make superb cauliflower fried rice.

Now about that fried rice made with cauliflower. Who knew! I saw this demonstration online, I tried it and not only did I not need a nap after eating it, I actually felt quite energized. One of the secrets is using a food processor to pulse the uncooked cauliflower into tiny rice-size pieces. Then during the cooking process, you only use a small amount of liquid to steam the cauliflower so it doesn’t turn mushy.

Once you understand the liquid-holding and liquid-releasing properties in vegetables during cooking, there’s practically no limit to how you can use them as substitutes to enhance your nutrition. Spinach, for example, releases a lot of moisture when it’s cooked.

Spinach releases a lot of moisture during cooking.

Spinach releases a lot of moisture during cooking.

The same goes for mushrooms. So if you’re making quinoa with spinach and/or mushrooms and you want the same drier consistency, you have to use a bit less liquid than the usual two parts water to one part quinoa in the recipe.

In the beginning, using vegetables as substitutes in recipes works best when the seasonings usually overpower the dish. Like in the cauliflower fried rice, the soy sauce and seasonings over power any strong cauliflower taste.

Like spinach, mushrooms release liquid during cooking.

Like spinach, mushrooms release liquid during cooking.

Later, as you become more accustomed to the flavor and texture of the cauliflower, you may find yourself using less of the overpowering flavors in order to let the cauliflower taste come through.

So now that you can’t wait to garbanzo your diet, where do you get garbanzo flour? Well, you can make it yourself by grinding non-hydrated garbanzo beans in a spice grinder until they’re the consistency of flour, you can buy the flour already processed at most big supermarkets, or you can buy it online.

Try garbanzo flour for wheat flour. Check out cauliflower in place of rice. You can even prepare parsnips so they taste like sautéed potatoes. There’s no substitute for substitutions when it comes to eating healthier.

Hmmm…now that I think about it, lentils are beans and they’re also high in protein and low in fat. I wonder what would happen if I put them in my spice grinder and……

I’ll get back with you.

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HOW TO BE A PATIENT

Posted on: May 15th, 2014 by Mindy Ruben No Comments

 

By Rob Striks, Special Writer
Encompass HealthCare and Wound Medicine

I’m a senior patient, but not in terms of age. I have senior-level experience as a patient. Aside from my lousy diet, lack of exercise and imperfect glucose control, I’ve got senior patient down pat. (more…)

New to the world of fermented foods?

Posted on: March 25th, 2014 by Mindy Ruben No Comments

What are fermented foods? Are they good for you?
See on Scoop.itNutrition

New to the world of fermented foods? Learn about the benefits of these foods in your diet, how they effective they are at supporting digestion and immunity, and overall wellness and disease-resistance.  (more…)

Safely Succumb to Chocolate – KORR Medical Technologies

Posted on: February 8th, 2014 by Mindy Ruben No Comments

Enjoy your chocolate…in moderation.

Enjoy your chocolate as long as it's in moderation--Encompass Healthcare and Wound Medicine, West Bloomfield, Michigan.

Enjoy your chocolate as long as it’s in moderation–Encompass Healthcare and Wound Medicine, Michigan.

See on Scoop.itNutrition

It’s February, and everyone knows that this is the month of cards, flowers and… chocolate! That divine delight which can also be the dieter’s most dire enemy. But do not fear! Simple moderation can help you indulge in that chocolaty temptation while staying within your target calorie count! Here are six suggestions to help you safely succumb to your chocolate craving! […]

(more…)

 

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