Hampton’s Diet by Fred Pescatore, M.D.

Monday, September 26th, 2011

Note: I started writing a series on Diets & Food Plans in Nobody Eats Like Me, my blog that is now part of Menupause. You can go to that link by clicking here: https://www.menupause.info/archives/category/nobody-eats-like-me/.

Here are some highlights from this book:

The Hamptons Diet is a spin-off or modification of the Mediterranean Diet, which is considered one of the healthiest, although one of my newer books I am reading questions that. (I will tackle that when I review that book.) Dr. Pescatore was the former medical director of the Atkins Center in New York City, but disagreed with the Atkins claim that “all fat is good for you.”

Dr. Pescatore has revised the food pyramid into The Hampton Diet Pyramids: The Protein Pyramid, The Carbohydrate (Grains) Pyramid, The Carbohydrate (Vegetable) Pyramid, The Fruit Pyramid, and The Fats & Oil Pyramid. Because we have many different food categories, I think the separate pyramids make a lot of sense. Each one lists the kinds of foods from the base to the peak, with the latter being what you eat the least of. Thus, on The Fruit Pyramid, Sugar is listed in the smallest portion at the very peak.

The author notes that inflammation is the underlying cause of an imbalanced digestive tract and monosaturated fats, such as macadamia oil (his first choice of good fats) specifically target and eliminate inflammation. Also, a healthy balance between Omega 3 fats & Omega 6 fats is the key to controlling inflammation and macadamia oil is listed in his book as having that perfect balance.

On page 37, we read: “The Hamptons Diet doesn’t require a radical shift in eating behavior, just a shift toward more healthful sources.” While I agree with that statement, many people are confused with what are healthy choices, but for me, they are fresh, organically grown fruits and vegetables, whole grains & beans, sea veggies, nuts * seeds, flax oil and a small amount of dairy and maybe fish when I travel.
If you are not a vegetarian, then organic dairy and eggs, organic meat, and wild (not farmed fish) are at the top of the list for animal-based foods.

Dr. Pescatore’s 10 Top Rules for his Hamptons Diet:

1. Use Australian Macadamia Nut Oil as your main source of monosaturated fat.
2. Avoid sugar.
3. Avoid trans-fats, which are found primarily in processed (packaged) foods.
4. Avoid simple carbohydrates (pretzels, bagele, and white foods such as white bread & white rice.)
5. Avoid oils high in Omega 6 fatty acids of which we already have too much in our diets: safflower, soybean, grapeseed, and highly processed oils such as canola and most olive oils. (The good dr. recommends oilive oil that has a low acidity level, a bottling date of one year or less, and the location of bottling required on all bottles (the cooler the region, the healthier the oil).
6. Include more fatty fish in your diet or a supplement with the correct amount of Omega 3s.
7. Eat nuts, legumes & beans in moderation and as snacks.
8. Eat only whole grains, when eating grains.
9. Eat vegetables to excess, and limit fruits to those that contain the least amount of sugar.
10. Drink moderate amounts of alcohol.

Dr. Pescatore covers these topics in his book and also has an excellent section on oils: the good, the bag and the ugly! I use this part of the book often when choosing oils. My favorite oil now is macadamia nut oil.

There is a large recipe section, and I have included only one, using zucchini, which I can still find in the markets as an end of summer veggie. Also, outdoor grilling is recommended, but I also use my Forman’s Grill if I can’t grill outside.


Grilled Zucchini


5 medium zucchini
1/4 cup macadamia oil
salt
juice of 1 lemon, fresh-squeezed

Trim the ends of the zucchini and slice each lengthwise.
In a large,shallow dish, combine the oil and the zucchini slices, coating well.
Use  a large griddle over medium-high heat, and when it’s hot, place the zucchini slices in a single layer on the griddle, turning frequently to get the scorch marks placed perfectly.
When ready to serve, sprinkle the zucchini with salt and lemon juice.
This can be served hot or at room temperature.

Yield: 4 servings
Carbs per serving: 1

My note: If you can’t grill outside and don’t have a Forman type grill, try brushing a cookie sheet with  1/2 of the mac nut oil and the rest on the zucchini slices, adding salt and lemon juice, and bake at a medium-high heat ’til browned. They won’t have grill marks, but they will still taste good! I sometimes put the oven on broil during the last 4-5 minutes of baking, but have to watch the zucchini so it doesn’t burn. Sagittarians are fire signs,so burning food comes naturally!

 

 






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