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>>> WELCOME TO NORFOLK PERSPECTIVES.
I'M BOB BATCHER, AND I'VE GOT THE GUY THAT IS DRUMMING OUT MY
THEME TUNE. THAT WAS PRETTY CATCHY, WASN'T
IT? JAE SINNETT.
>> WITH YOUR LEFT HAND TOO? >> WHAT DO I SAY, WHRO.
>> HRV. >> I'VE SEEN YOU ON WHRO TOO.
>> ON TV, YES. WE LIKE TO SAY PLEDGING, NOT
BEGGING ON TV. >> I'M SORRY.
I NOTICE COMING ON, WE TAPE HERE AT THE WHRO STUDIOS AND I'M
GOING TO GIVE A LITTLE BEHIND THE SCENES.
I NOTICE JUST FOR YOUR BENEFIT, THEY TOOK THE PHONE NUMBERS
DOWN. >> OH, 889-9476.
>> I'M GOING TO COMPETE WITH 664-6510.
>> I KNOW IT JUST LIKE THE BACK OF MY HAND.
BETTER THAN MY OWN NUMBER. >> WELL, TODAY WE'RE GOING TO
TALK ABOUT SOMETHING COMPLETELY DIFFERENT.
I HEAR YOU HAVE QUITE THE BEAT THERE.
THE WORLD KNOWS YOU AS A PERFORMER, BUT I GOT TO KNOW YOU
OVER MEN WHO COOK AND YOU MADE SOME CASUAL COMMENTS TO ME ABOUT
HEALTHY EATING WHICH PLUGGED IN WITH ME BECAUSE A LOT OF VIEWERS
KNOW I'M ON THIS WEIGHT LOSS FITNESS PROGRAM AS PART OF
NORFOLK HEALTHY INITIATIVE AND YOU INTRIGUED ME WHEN YOU TALKED
ABOUT SIMPLE THINGS THAT CAN BE DONE WITH SALAD AND OIL.
I'M GOING TO TURN IT OVER TO YOU.
IS THIS THE BEGINNING OF THE DAY OR END OF THE DAY?
>> ACTUALLY, IT COULD BE FOR ANY PART OF THE DAY AND ONE VERY
QUICK THING, WHAT I WAS TELLING YOU BEFORE WE STARTED THIS.
I THINK ONE OF THE PROBLEMS WITH PEOPLE AND WATCHING THEIR DIETS
AND WHAT THEY EAT, FIRST OF ALL, I'M A FOODIE.
I'M A SERIOUS FOODIE. I'M NOT A TRAINED CHEF.
I CAN BE JUST LIKE YOU IN TERMS OF A PERSON THAT LIKES TO COOK,
BUT I RESEARCH, I RESEARCH, AND ONE OF THE THINGS I WAS TELLING
BOB, I WAS SHARING WITH BOB, WITH OUR VIEWERS, IS PEOPLE, A
LOT OF PEOPLE FORGET THE PROCESS OF WHAT THEY EAT THROUGHOUT THE
DAY. IN OTHER WORDS, YOU GET UP IN
THE MORNING, YOU EAT BREAKFAST. LET'S SAY YOU MIGHT HAVE A BAIG
GAL WITH SOME CHEESE, EGG, BACON OR SOMETHING LIKE THAT,
POTATOES, ONIONS COOKED IN OIL, AND THEN BY THE TIME LUNCHTIME
COMES ALONG, YOU KIND OF -- YOU'RE NOT EVEN THINKING GOOD
WHAT YOU CONSUMED AND FOR BREAKFAST AND THEN BY DINNERTIME
OR SNACKS IN THE AFTERNOON, BY THAT POINT, YOU'VE ALREADY
CONSUMED OVER A TEASPOON OF SALT, WHICH IS THE U.S. DAILY
REQUIREMENT. IF YOU'RE ON A LOW SODIUM DIET,
IT'S LESS THAN THAT, SO IT'S ABOUT THINKING ABOUT WHAT YOU'RE
EATING THROUGHOUT THE COURSE OF THE DAY.
AND SOME THINGS MIGHT HAVE A LITTLE BIT MORE FAT, MORE SUGAR,
MORE SODIUM, BUT KEEP IT AT THAT.
YOU KNOW, THINK ABOUT WHAT YOU'VE CONSUMED THROUGHOUT THE
DAY. SO BY THE END OF THE DAY, YOU
HAVEN'T PUT DOWN TWO TABLESPOONS OF SALT OR A HALF A CUP OF SUGAR
OR A BUNCH OF FAT. SO COOKING FOR MOST PEOPLE
STARTS WITH COOKING OILS AND JUST VERY BRIEFLY, LIKE OLIVE
OILS, FOR EXAMPLE. OLIVE OILS ARE GREAT AND HOW I
BUY THEM, I LOVE LOOKING TO SEE WHERE THEY'RE MANUFACTURED.
LIKE THIS PARTICULAR BOTTLE HERE WAS MANUFACTURED IN ITALY.
AND YOU'RE GOING TO GET GOOD QUALITY AND HOW DO YOU BUY, HOW
DO YOU KNOW IF YOU'RE BUYING GOOD QUALITY OLIVE OIL?
THE PRICE, USUALLY. EXTRA *** OLIVE OIL IS
COLD-PRESSED AND IT'S THE MOST UNREFINED OF THE OLIVE OILS AND
THE BEST TASTING. IT DOESN'T HAVE A HIGH SMOKE
POINT. SMOKE POINT MEANS WHERE THE FOOD
STARTS TO BREAK DOWN. NUTRITIONAL BREAKDOWN AND THINGS
LIKE THAT, SO LIKE OLIVE OIL IS JUST -- REGULAR, YOU DON'T HAVE
THE TASTE, IT'S MORE OIL, BUT EXTRA *** OLIVE OIL,
HEALTHIER FOR YOU, THERE'S MORE NUTRIENT RECALL.
>> -- NUTRIENT VALUE. >> PRIOR TO MY JOURNEY, IN THE
PAST, I WOULD HAVE LOADED THAT UP WITH THOUSAND ISLAND OR A
NICE RICH RANCH. >> THIS SALAD HERE, I LOVE
FRUIT, SO IT CONTAINS SPINACH, ORGANIC SPINACH, PEARS, LIKE A
BOXED PEAR, CUT ONE UP, SOME FETA CHEESE AND I TOOK SOME
PROSCIUTTO HAM AND I PUT SOME IN HERE AND I MADE MY OWN DRESSING
AND THE DRESSING IS HONEY, BALSAMIC VINEGAR AND LEMON
JUICE. STIR IT AROUND, AND YOU CAN EAT
THIS ANY TIME OF THE DAY. BOXED PEARS, DICED UP.
SPINACH, FETA CHEESE AND THE HAM.
>> WELL, JAE, I'M GOING TO LET YOU IN ON A LITTLE SECRET.
USUALLY AFTER A COUNCIL MEETING ON A TUESDAY NIGHT, I STOP BY
THE DRIVE-THRU AT A CERTAIN RESTAURANT IN RIVERVIEW AND GET
ME A BIG MAC AND CHICKEN NUGGETS AND NOW I'M ON SALAD, BUT THAT
LOOKS GREAT. >> BOB, PAY ATTENTION TO WHAT
YOU'RE EATING THROUGHOUT THE DAY AND THAT'S WHAT I SUGGEST TO
MOST PEOPLE. THINK ABOUT YOUR DIET AND WATCH
YOUR FAT INTAKE, WATCH YOUR SODIUM INTAKE, AND DEFINITELY
YOUR SUGAR. YOUR SUGAR INTAKE.
ONE SODA, YOU'RE PUTTING DOWN SEVERAL TABLESPOONS OF SUGAR IN
ONE DRINK. >> JAE, CAN I DO THIS BEFORE WE
CLOSE? >> SURE.
>> HOW MANY DID YOU DROP? >> I COULDN'T DO THAT BEFORE.
I CAN'T TELL. THANKS FOR JOINING US.