First, I would like to welcome all of the new subscribers to the newsletter. Now down to "business."

A recent article in Travel and Leisure Magazine (Eastern Enlightenment, page 78, November 2011) discussed Traditional Chinese Medicine (TCM). Along those same lines, during a recent trip to New York City, my wife and I were walking at sunrise and came across a park where hundreds of people were performing Tai Chi as a start for their day. What does TCM have to do with health in America? We should "change our ways” to become a healthier nation.

Many spas, health clubs, and natural medicine facilities in the United States and around the world are now offering various aspects of TCM including acupuncture, herbal medicine, Tai Chi, and Qigong. Tai Chi is a type of Chinese martial art practiced for both its defense training and its health benefits. Qigong is in simple terms (over simplification) a form of Chinese Yoga. Both of these disciplines are excellent for exercise, flexibility, and relaxation.

You are probably thinking “what does all of this really have to do with me.” There is an old Chinese proverb that says “she who takes medicine and neglects her diet wastes the skills of the physician”. (I took the liberty of changing the gender of the noun and adjective of the quote for this newsletter.) Regular exercise, relaxation, religion, and regular checkups should be added to “diet” in this proverb.

According to the CDC, adult obesity in the United States affects 33.8%, and 17% of children are obese. Obesity is a major contributing factor to many diseases including heart attack, stroke, diabetes, and many forms of cancer. In comparison to the obesity rate here, the overall rate in China is 5.7%! Many have gotten to the point where we expect a pill to “take care of everything,” or we ignore the problem and hope it will go away.  We must take intelligent responsibility for our health.

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JUST FOR FUN – Golf carts are a common mode of transportation on Isle of Hope where I live. Captain Mark usually has his decorated for the appropriate season, just having fun. You have heard me say “having fun is important,” and you will hear me say it again and again.

You may have to click View Images at the bottom of the page to see the photo.

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In The Kitchen With Dr. B – Delicious Fish Fillets

This recipe is quick and easy and the most frequent way I cook fish.  It is not totally healthy, but then again it is not as bad as some methods of preparation such as frying. Cook the fish in a non-stick frying pan and you do not need much of the oil-butter combination for a delicious preparation. The most important part of the recipe is fresh fish, with emphasis on fresh. My definition of fresh is something I caught today or something that came into the fish market this morning (and they assure me it is fresh). I recently prepared trigger fish and triple tail using this recipe, and they were melt-in-your-mouth good. I frequently prepare redfish, vermillion snapper, trout, and flounder the same way.

2-3 Tablespoons butter
2-3 Tablespoons extra virgin olive oil
2 Tablespoons diced shallot
1 teaspoon chopped garlic
1 teaspoon fennel seeds
Fish filets, skinned, ½ inch thick
Salt and pepper (freshly ground)

Melt the butter in the olive oil over medium heat – do not brown the butter – if you accidently do, start over.  Sauté the shallot until opaque, about 4 minutes (do not brown) – if you accidentally do, start over. This applies to the rest of the recipe until you get to the fish. Add the garlic and fennel seed, and sauté gently for another 30 seconds or so. Do not brown the garlic – if you do start over. Pour the butter/olive oil through a strainer to remove the solids. Wipe out the pan with paper towels and pour some of the butter/olive oil back into the pan. Salt and pepper the fish on both sides. When the pan is back to medium heat, add the fish filets and cook for 2-3 minutes on each side, depending on the thickness of the filets. There will be a few brown streaks over the surface of the fish. The trick is not to undercook or overcook the fish. There is a tendency to overcook. Enjoy!