Posted on: Wednesday, April 27, 2005
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FOOD FOR THOUGHT
Hospital food that's delicious
| • | Spinach reigns |
| • | Eat your spinach — there are a lot of ways |
| • | Take it or leaf it |
By Wanda A. Adams
Advertiser Food Editor
Since we're on a spinach theme today, I'll share a recipe that was requested by Margaret K. Grace, who so enjoyed this spinach dish in — of all places — The Queen's Medical Center cafeteria. Executive chef Walter Kaneshiro was happy to share it.
It's rather rich, but Kaneshiro says you can use low-fat mayonnaise and an egg substitute such as Egg Beaters to cut fat and cholesterol. You could also substitute a thick homemade white sauce for the cream of mushroom soup to reduce sodium.
To make a more healthful white sauce, melt 3 tablespoons unsalted butter or low-salt/no-trans-fat margarine. Whisk in 3 tablespoons flour and then slowly add 2 cups warm, nonfat milk, stirring all the time. Cook until thick. This makes 2 cups. • Per recipe (made with butter): 281 calories, 128 milligrams sodium, 9 grams protein, 20 grams carbohydrate, 51 milligrams cholesterol, 17 grams fat, of which 11 grams are saturated. Spinach casserole recipe: Mix together in a bowl 4 pounds chopped frozen spinach; 1 2/3 cup cream of mushroom soup; 1 2/3 cup mayonnaise; 1.5 ounces beef soup base; 4 tablespoons raw diced onions; and 3 large eggs. Pour into a greased 9-by-13-inch baking dish and bake at 300 degrees for 30 minutes. Top with 3/4 cup grated American cheese. Makes 8 servings. • Per serving: 500 calories, 46 g total fat, 9 g saturated fat, 120 mg cholesterol, greater than 1,500 mg sodium, 15 g carbohydrates, 7 g fiber, 2 g sugar, 13 g protein. Revisiting Splenda
Several readers wrote to take me to task for writing positively about Splenda, the sugar replacement. They told of side effects they or their families had suffered when using Splenda (severe headaches and/or gastro-inestinal upset). Plug "Splenda side effects" into a Web search engine and you will find that many people can't tolerate Splenda. Symptoms vary from rashes to thyroid problems.
These are anecdotal testimonials, not studies, and the FDA has declared sucralose (the primary ingredient in Splenda) safe. But as I pointed out in an earlier story on sugar substitutes, there are no long-term studies on the effects of regular consumption of Splenda.
The side effects people are reporting are classified as "sensitivities," comparable to what some people experience when they consume MSG. The FDA differentiates between products that are considered unsafe based on laboratory studies and those that cause reactions in some percentage of the population. Many everyday foods cause reactions in some people.
From the standpoint of taste and cooking convenience, Splenda is a great sugar substitute. But it's also a chemical formulation that doesn't occur naturally. As I said before, all of us have to make our own decisions about how comfortable we are with foods that have been created or manipulated. If you decide to try a new food or one that's a chemical formulation, take a watchful attitude and stop at the first sign of any side effects.
