Posted on 02/15/2005 8:19:45 AM PST by stainlessbanner
DECATUR, Ga. (AP) -- Amid a national obesity epidemic and the South's infamous distinction as the "Stroke Belt," health officials have been trying to get diners to flinch, at least a little, at the region's trademark fried and fatty foods.
But nutritionists have found it's hard to teach an old region new tricks. How can Southerners give up delicious staples fried chicken, fried seafood, fried green tomatoes and cornbread slathered in butter?
Even at the Atlanta headquarters of the federal Centers for Disease Control and Prevention, the leader of the nation's anti-obesity campaign, the cafeteria serves up such artery-clogging regional favorites as biscuits and gravy.
CDC nutritionist Annie Carr said the agency is working to get its house in order by pushing the cafeteria to serve popular foods in healthy ways. The broader goals of the anti-obesity campaign are to educate people to cook with less fat and sugar and to promote the idea of eating five servings of fruits and vegetables a day.
And for the South, that doesn't mean vegetables and greens flavored with bacon and meat drippings.
"I don't think anything is wrong with the kind of vegetables we eat in the South - it's the way they are prepared," said former Surgeon General Dr. David Satcher, the interim president of the Morehouse School of Medicine in Atlanta, who grew up eating traditional Southern staples on a farm in Alabama. "We need more fruits and vegetables in our diet."
When Becky Cleaveland is out with her girlfriends, they all pick at salads except for the petite Atlanta woman. She tackles "The Hamdog."
The dish, a specialty of Mulligan's, a suburban bar, is a hot dog wrapped by a beef patty that's deep fried, covered with chili, cheese and onions and served on a hoagie bun. Oh yeah, it's also topped with a fried egg and two fistfuls of fries.
"The owner says I'm the only girl who can eat a whole one without flinching," Cleaveland said proudly.
Health officials' concerns with healthy eating in the South date back to 1962, when the CDC noted a large concentration of counties with high stroke death rates in the coastal states of North and South Carolina and Georgia. More than three decades later, the high stroke rates in that region seem to have shifted west to counties along the Mississippi River Delta.
Health officials have spent thousands of dollars on grants to promote healthy eating, including sending nutritionists into community centers and churches. The food experts introduce healthier cooking practices, such as alternatives to frying and methods that reduce the fat in gravy and sauces. But those efforts have found resistance from some cooks who say the healthier recipes alter the taste of their dishes.
"Flavor is a big issue - when you modify Southern cooking, then you lose a lot of the flavor," said Laurita Burley, a clinical nutrition instructor at the Morehouse School of Medicine. "The reputation of the Southern cook is at risk when you begin to modify it."
Much of the South's traditional foods date back to the days of slavery. Frying was preferable in the region's hot climate, since it didn't take as long as baking and didn't heat up a house as much. Plus, Burley said, workers didn't have all day to prepare meals; they had to get back into the fields to work. Lard was also plentiful. Today, frying still is popular, especially in poor areas of the South, because it is also inexpensive.
While it's quick, easy and adds flavor, frying loads ordinarily healthy foods with calories and fat.
"One of the common things in the South is that you fry everything," said Dr. Nicholas Lang, chief of staff of the Central Arkansas Veterans Healthcare System in Little Rock. "It's a major grease-transport mechanism - there's no idea how much calories you get when you get that."
Other research has found that frying, grilling and smoking certain foods can cause chemical reactions within the food that can increase the risk of cancer.
"The best advice is to fry less and to eat their meat medium rather than well-done - and do like their momma said and add vegetables," said Lang, also a professor of surgery at the University of Arkansas for Medical Sciences.
Back at Mulligan's in Decatur, owner Chandler Goff is quick to point out that the bar also offers healthy alternatives, such as salads and sandwiches that aren't deep-fried.
But he acknowledged that the "Hamdog" and the "Luther Burger," a bacon-cheeseburger served on a Krispy Kreme doughnut bun, are what draw attention.
As for Cleaveland, she says she doesn't think about cholesterol. "I probably should, but I do not. I'm only 25, maybe later." For now, she's able to maintain her 5-foot-7, 115-pound physique without regular exercise.
Regardless of age, Lang doesn't recommend the Hamdog, even as a one-time snack.
"If you choke that down, you might as well find a heart surgeon because you are going to need one."
To quote Ron White, "I didn't get to where I am today, worrying about what I was going to feel like tomorrow!"
Mark
Her child-bearin' was all over 'n done a'fore she learned to eat grits proper. But better late than never.
Nice website... can't eat just one :grin:
Wow! Sounds even yummier than deep-fried Twinkies ala mode.
coffee in gravy? I like bourbon instead.
Another Ron White classic is when he talks about his wife's cooking. He had to tell her the smoke alarm is not a timer. The food is done before the smoke alarm goes off.
"Throw in a weekend-long party with every Southern food imaginable--along with endzone seats to the LSU-Ole Miss game--and I was in heaven!"
You're right...absolute heaven...if you live in BR,
and are an Ole Miss fan. ;o)
I was born and raised in MS, but I used to live in
Baton Rouge, and N'Awlins.
"I haven't had a decent chicken fried steak since I left Texas."
My in-laws are in Texas.
You can keep looking for a better chicken fried steak,
but don't be dissapointed if you don't find it.
There is none better than Texas chicken fried steak.
To keep it healthy, order it with the gravy on the side.
It's good for dipping, too. ;o)
"They advertise "real southern barbecue" but it ain't even close."
Believe it, or not, I found a good MS BBQ place here.
The owner is from Magnolia, MS, and fixes some fine BBQ.
I miss the Southern vegetables more than anything, though.
"Golden Corral if you can imagine that"
I can imagine that.
They are all over the South.
They know good food when they see it. ;o)
I'm very glad you had a good meal.
I think that Hamdog sounds pretty good. May have to make a trip down to GA just for that.
Deeeeeeeeeeelicious!
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