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I sometimes overdo the adding of citrus. Would I be better to not zest but to rely on the juice?

The Power of Taste and Flavor in Following a Healthy Diet

Deb Kennedy, PhD - The Power of Taste and Flavor in Following a Healthy Diet

Recorded

This event was on September 26, 2023

Prepare to embark on a flavorful odyssey where science meets culinary delight, as Deb Kennedy, PhD takes the stage to share her wisdom on The Power of Taste and Flavor in Following a Healthy Diet. With her engaging demeanor and depth of knowledge, Dr. Deb will unwrap the science behind taste perception and its direct impact on our dietary habits. Join us, and you will gain a new appreciation for the sensory intricacies that underpin our nutritional choices and learn how to harness the allure of taste to navigate the modern food landscape with consciousness and confidence. From uncovering the magic of umami to highlighting the impact of color, sound and temperature on flavor, this event promises a transformative experience that will empower individuals to forge a harmonious connection between their palates and their pursuit of health.

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Question

Teri Blouin

I sometimes overdo the adding of citrus. Would I be better to not zest but to rely on the juice?

Answer

So I'm gonna give you an example. I'm giving you some homework, Terry. So you're gonna make a fruit salad and you're gonna add just a little bit of, you're gonna cut it, put it in two bowls, and you're gonna add a little bit of either lime or lemon juice just a little bit. Start a little, you don't have to do a lot. If you're adding too much, you can always add more. You cannot add less. And then on the other one, add a little zest. 'cause to me, for my palate, they're two separate different things. When I add juice, lemon or lime juice to my fruit salad, it improves the taste. But when I add zest, it does something to balance it, it does something completely different than it would if I replaced the zest for the juice. For me, there's, well, I mean there's both a texture thing, but there's also, it registers differently on my tongue. So experiment with that yourself and see how that helps.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.