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How are herbs used to enhance flavor without using excessive salt or sugars?

Maximizing Flavor

Deb Kennedy, PhD - Maximizing Flavor

Recorded

This event was on January 2, 2025

Unlock the secrets to making healthy food truly crave-worthy in the enlightening talk. Join Dr Deb for this live event where she will discuss how to use culinary techniques to elevate the taste of nutritious meals without relying on excessive sugar, salt, or fat. This information comes from her collaborative work with experts in the field of flavor and culinary science. Whether you're cooking for yourself, your family, or a community, this event will equip you with the practical skills to create meals that delight the palate while supporting a healthy lifestyle.

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Question

Randy Fuller

How are herbs used to enhance flavor without using excessive salt or sugars?

Answer

Well, so Randy flavor is really this robust combination of a whole bunch of things. And so because flavor has to do with aroma, there is nothing more aroma e than herbs and spices. It can replace that sense of incredible flavor, um, that you can have without excess sugar and salt. That's the lazy man's way. That's the way to get you addicted to stuff. That's when we get into ultra processed foods that have trained our taste buds that we need more salt sugar, salt sugar, salt sugar. And then we can't stop eating them. Um, public enemy number one, ultra processed foods for anybody who wants to eat a healthful diet. And so this whole talk has been about how do I create flavors without resorting to added sugar and, and salt. So I hope you learned a lot and you're gonna try out some of these things.

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.