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Fairport-E.Rochester Post
Who is this 'Iron Belle'?
Hospital + Food = Oxymoron
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About this blog
By Kerry M. Davis
Hey there, my name is Kerry (that’s me in the picture up there) glad you are here. I have been a health nut for a while but never truly realized my passion for it until a few years ago. I have been a massage therapist for over ten years and known ...
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Chronicles of an Iron Belle
Hey there, my name is Kerry (that’s me in the picture up there) glad you are here. I have been a health nut for a while but never truly realized my passion for it until a few years ago. I have been a massage therapist for over ten years and known for my ability to ‘torture’ people. The CIA wasn’t hiring so I pursued an Infant Massage Therapy certification in an attempt to figure out when things start going awry as we develop and stopping them before they cause trouble when we are adults. Person after person would come to me seeking relief from their pain and all I could do was iron it out with a massage, the rest of the work was up to them and I soon found that not too many go to the gym and know what to do or have a personal trainer who gives them a good program. A major contributor to this issue is the lack of communication from the client to the professional out of ignorance of their own body all because we are so busy with the other demands of life to even listen to what our body is telling us. This blog will give you that understanding.

All that background stuff brought me to today: a certified personal trainer who LOVES kettlebell training (my fave move is the Turkish Get Up), loves running, and loves acting like a kid (I have three!). I hope you enjoy the journey with me as we tackle understanding our bodies and how to get the most of your time at the gym, beat injury, figure out what muscles are doing what, and have a few laughs along the way. Understand that I am a massage therapist and personal trainer, not a medical doctor so the advice I share here is strictly that: advice. To see the kind of work I do (with my hunk of a hubby) click here.

Please drop me a line though, I would love to hear all about you!

Take care,

Kerry M. Davis LMT, CIMT, CPT
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Feb. 10, 2012 12:01 a.m.





Unfortunately for my Mother, this past week I have personally witnessed the quality of food that a nearby hospital serves to their patients. What was sent from that kitchen was just plain horrifying. I know by experience that the use of salt and fat is limited along with all the other various diets some patients require. I used to work at Vassar Brothers Hospital in Poughkeepsie a long time ago, and these are some of the tricks we used to coax flavor out of a dish without adding additional fat or salt.







There are lots of tricks than can be used to inject flavor into insipid food that have ingredient limitations. The first one is the use of reductions, if you reduce a sauce that has little or no salt added the flavor will be enhanced all the while keeping the salt at the appropriate levels. By reducing the sauce it will thicken nicely without the fat that roux adds.







Another technique to add the richness that cream adds is to use low-fat or skim evaporated milk. Evaporated milk has 60% of the water removed leaving behind the viscosity that cream is famous for while adding just a fraction of the calories and fat. Trust me, this works nicely.







Replacing salt in a recipe can be tough but all salt really does is to heighten the flavors in a dish. While replicating salt is difficult, if you squeeze a fresh lemon or lime into a dish after it is all cooked, the juice brings a fresh zing to everything.







I’ll admit that even if they do all these things, it certainly won’t taste like it came from a 4 star restaurant, it will only make it taste what it is supposed to taste like, unlike the Fish Florentine I witnessed today. The generic term fish scared me a bit because I know that I am allergic to some fish while not others that are similar in flavor and texture that are often used interchangeably.








Seafood allergies as we all know, can be dangerous.







Could it be that hospitals have this diabolical plan to force patients to get better faster than they would than if their food was actually edible? That is the only explanation because making food taste better certainly isn’t rocket science.….



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