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FROM THIS EPISODE

Too fat, too thin and just right. If your New Year's resolution is to lose weight, listen in--you may be overweight because of microflora run amok. Jeffrey Gordon has published studies on how microflora in our guts regulate weight and sometimes go haywire. We hear from a gastric bypass patient who lost a hundred pounds in a matter of months; then a doctor who performs these surgeries tells his reservations. How to feed a teenage boy? With lots of food. Georgia Orcutt tells of her "food blind" teenage sons. Evan talks to Harriet Brown about struggling to refeed her anorexic daughter, and Patric Kuh of Los Angeles magazine gives us the best new restaurant in LA.

One Good Dish

David Tanis

Producers:
Marina McLeod
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer

Guest Interview Bariatric Surgery - The Details 7 MIN

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Dr. Edward Livingston completed his medical training at the University of California at Los Angeles in 1985. In 1987 he completed a fellowship at Wadsworth VA Hospital as a CURE Research Fellow. He joined the staff at UCLA in 1992 and remained there until he accepted the position of Chairman of GI/Endocrine Surgery at UT Southwestern Medical Center in 2003.


Dr. Livingston performs many bariatric surgeries each year. He talks about the procedure on Good Food.



Music Break: Broken Levee Blues - DJ Shadow

Guest Interview Bariatric Patient 8 MIN

Three years ago Diana Klein underwent bariatric surgery in order to lose more than one hundred pounds. She tells her story to producer Thea Chaloner.

When weight loss becomes a matter of life and death, the typical methods of decreased calorie intake and exercise may not be radical enough for the morbidly obese.  Gastric bypass surgery is becoming increasingly more popular as a means of fast and effective results.  The procedure is a drastic step, so it is generally only offered to those who fit certain medical criteria, who have difficulty losing weight by other means.

Gastric bypass surgery causes weight loss by reducing the size of the stomach so the patient feels full more quickly.  Parts of the stomach and small intestine are also surgically bypassed, so fewer calories are absorbed (some important nutrients are lost in the process, so careful nutritional planning is required).

Different surgical methods are used to achieve the stomach reduction and bypass -- bands and other assistive devices may be used in lieu of a total bypass.


Music Break: Dancing Drums (More Drums) - Ananda Shankar

Guest Interview How to Feed a Teenage Boy 7 MIN

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Georgia Orcutt is a food editor and writer – and, as her recent book How To Feed a Teenage Boy indicates, she is the mother of two very hungry teenage boys. She edited The Old Farmers’ Almanac, wrote Cooking USA, and has been food editor of Yankee magazine.

Georgia recommends keeping teens healthy, with fast, readily available food with balanced nutritional content.  Quick tip:  put a clear plastic box in the fridge with everything needed to make a sandwich and simply label it "FOOD."

Guest Interview One Part Human - 10 Parts Bacteria 7 MIN
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As obesity becomes an American epidemic, it brings a high price tag in the form of escalating death-rates, rising medical costs and an increasingly callous social stigma.  Researchers are finding evidence that may shed more light on the complex group of factors that determine weight gain and metabolic rates.  Genetic makeup and food intake may not be the only determiners – Dr. Jeffrey Gordon, Director of the Center for Genome Sciences at Washington University in St. Louis, is heading a team of researchers at his lab to determine the correlation between weight gain and the colonies of microflora that inhabit our stomachs and intestines. 

Here's an excerpt from the January 6, 2007 LA Times on Dr. Gordon's just-released study:

Intestinal bacteria found to be culprit in obesity
By Thomas H. Maugh II, Times Staff Writer

Bacteria in the intestines can modify the body's biochemistry to alter the amount of food that becomes stored in fat, according to a finding in mice reported this week that could eventually help the nation's efforts to control obesity.

A team from the Washington University School of Medicine in St. Louis had reported last month that obese mice -- and humans -- have an unusually high proportion of a family of intestinal bacteria that are exceptionally efficient at breaking down complex sugars in the diet into a form that is readily absorbed. The upshot was that the bacteria make more calories available to the body for a given quantity of food, leading to weight gain.

Read the rest of the story here.


Music Break: Easy to be Hard - Mort Garson


Guest Interview Market Report - Blood Oranges 6 MIN
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Laura Avery talks to the Fruit Detective, David Karp, about blood oranges that are in season now. The red color doesn't effect the flavor of this type of orange but they do have a unique and delicious taste.



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Mary Ann Carpenter of Coastal Farms brings in two varieties of French carrots, the round, knuckle-sized Orbits and the super sweet Nantes carrots.  She likes to roast them in a 400 degree oven with a little olive oil for about 20 minutes. They turn out sweet and tasty.

Music Break: Big Chief - Professor Longhair
Guest Interview Refeeding an Anorexic Daughter 9 MIN

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The disease of anorexia is deadly and has far reaching affects on not only the anorexic, but their families, too.  Harriet Brown shares her experience with her daughter’s battle with anorexia – how her family incorporated the Maudsley approach to help her daughter recover, one spoonful at a time.  Harriet’s heartfelt and profound story is detailed in the New York Times.


Harriet writes a blog about her family's battle with this disease and has references to the Maudsley approach.


Music Break: Fat Man - Pete Moore Orchestra

Guest Interview Best New L.A. Restaurants 15 MIN


Los Angeles Magazine’s Patrick Kuh takes us on a gastronomical tour of the city as he gives us the magazine’s top restaurant picks for 2006 featuring La Botte, Republic, Petros and Hatfield’s

Voted Best New Restaurant by Los Angeles Magazine, Hatfield’s is making its mark in the ultra-competitive and fickle world of fine dining in L.A. The timing seems just about right for the husband and wife co-chefs, Quinn and Karen Hatfield, who met during a stint at Spago, and who have worked in some of the best restaurants in New York, San Francisco and Los Angeles.  By combining their talents – he oversees the kitchen and she the desserts and dining room – the couple have found a way to keep the restaurant a well-rounded and simple operation, with a small, ever-changing French-California menu and an unfussy décor that lets the food take center stage.

Hatfield's
7458 Beverly Blvd.
Los Angeles, CA 90036 (bet. Fairfax & LaBrea)
323-935-2977

La Botte
620 Santa Monica Blvd.
Santa Monica, CA 90401
310-576-3072

Republic
650 N. La Cienega Blvd.
Los Angeles, CA 90069
310-360-7070

Petros
Metlox Center
451 Manhattan Beach Blvd.
Manhattan Beach, CA 90266
310-545-4100

Music Break:  Big Fingers - John Scott

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