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Announcer: Live from the French Quarter, this is Eyewitness Morning News.
Anchor: Good Morning once again, thanks for joining us in the Frank Davis kitchen.
Anchor: Yes, it's so nice to have Chef James Musser here, from Copeland's.
Anchor: Yeah, and it's almost our 8 o'clock hour, about a minute now before 8, we have
plenty coming up in this portion of the program. You know, you can eat great and still eat
heart healthy, can't you? Chef Musser: Yes sir.
Anchor: And that's what you guys are doing today. Copeland's in today to help us with
that. Anchor: And I also have something for you.
I made my first bowl of homemade soup last night and I'm going to try it out on you.
Anchor: Would that be on the heart healthy menu?
Anchor: Um, maybe not, with all that heavy cream, but a little dab will do ya.
Anchor: Alright, thanks very much Sally Ann, right now 8:19. Heart disease as we were just
talking about is a leading killer of women in New Orleans and coming up in the next week
you can help in the fight against heart disease, enjoy some great food and hear motivational
stories about living a stronger and healthier life. The annual Go Red for Women luncheon
will happen next Thursday at the Sheraton on Canal and joining us this morning are survivor,
Natasha Lewis and Go Red spokesperson Suzanne Whitaker. And the corporate chef for the Copleland
family of restaurants, Chef James Musser, he's cooking a heart healthy meal for us today.
First of all. let's talk about heart disease among women. I was saying this before we came
on camera, usually you think about heart disease and men, but it really is a big problem for
women. Natasha Lewis: You're exactly right Eric.
I mean it's really the hugest problem for women. One of every three women will develop
heart disease. Over 420,000 women are dying a year of heart disease, which equates to
about one woman dying per minute. Anchor: How come it is that we seem to hear
more about men having heart disease or bypass surgery, things like that, than we do women?
Suzanne Whitaker: Well, I think it's because women are used to sort of their aches and
pains and they just take it in stride and they don't really pay attention to it. And
their signs and symptoms may be different than a man's, they're more subtle, it's a
more silent disease. Anchor: And so Dr. Stephen's tips we had on
today are very apropos for what you guys are promoting and especially like the heart healthy
cooking that the chef is doing today and that's kind of the stuff you'll be talking about
at the Go Red for Women luncheon. Natasha Lewis: Exactly. The doctor mentioned
that some of the things that could cause heart disease is inflammation. And that's what I
had. I did not have some of the typical risks that we really advise people about, I didn't
have high blood pressure, cholesterol, diabetes. Anchor: And what happened to you Natasha?
Natasha Lewis: I'm 44 years old and a year and a half ago I had a triple bypass.
Anchor: Really? Natasha Lewis: Yes
Anchor: Now did you have a heart attack or anything before that?
Natasha Lewis: I did not have a heart attack, but I did have symptoms prior to, let's say
prior to weeks, months and also years. Anchor: And the early detention, is really,
um, what did I say? Early detection, not detention, I knew something was wrong. The early detection
is very key before a heart attack actually does happen.
Suzanne Whitaker: That's right because there are a lot of things that you can do to help
mitigate heart disease and slow it and hopefully prevent it.
Anchor: Yeah and one of those is eating healthier., eating less, getting out and exercising, doing
things like that. And there will be motivational speakers at the luncheon, who will that be?
Natasha Lewis: I will be one. (laughter)
Anchor: There you go. And let's talk about eating heart healthy because you can still
eat wonderfully good food but a little healthier for your heart.
Chef Musser: Yes, sir. Anchor: And what kind of things do you do,
clearly more spices really do help. Chef Musser: Actually, it's more herbs and
natural seasonings more than spices when you get down to it
Anchor: And less oil. Chef Musser: Less oil, yes sir.
Anchor: And fish is a great heart healthy food.
Chef Musser: Yeah, absolutely, like we found out that portion control is very essential.
Um, a piece of fish of comparable size to a piece of chicken is about 100 calories less,
in comparison. Anchor: And there's a big difference in sauteing
it like that, it in a little bit of oil, with some herbs and the spices than when you deep
fry it. Chef Musser: Absolutely, yes sir.
Anchor: Alright, again this year's luncheon will be held at the Sheraton Hotel on Canal
St. on Thursday, February 13, that's not this Thursday, that's the following Thursday. The
free health screenings and silent auction start at 10 and the luncheon begins at 11:30
and it's always a great event. We'll be right back with more of the program and some more
of the chef's cooking after the break. Stay right there.
Anchor: Doctors say that up and down weather doesn't make you sick, but I find that hard
to believe. Anchor: I'm no doctor, I don't know.
Anchor: I think it plays with your system somehow. Alright, now we're talking about
heart healthy meals and you guys are having that on the menu at Cheesecake Bistro and
Copeland's restaurants, and it's going to become a permanent part of the menu.
Chef Musser: Absolutely. We have Eat Fit NOLA, we've been partnering with them and we are
featuring these two menus at Copeland's and Copeland's Cheesecake Bistro, and it fits
all of their criteria, falling under 600 calories, under 800 mg. of sodium, no white starches,
less than 5 grams of added sugar and starting today, we are initiating Happy Heart Healthy
Hump Day. Heart Healthy Hump Day, so every Wednesday for the month of February, you come
in and you eat one of the dishes off these two menus and we'll donate 10% of the proceeds
to the American Heart Association. Anchor: And that's great that you're not sacrificing
flavor for eating heart healthy. Chef Musser: Not in any way.
Anchor: Although you said it was a challenge to get it to taste like that.
Chef Musser; Yes, it was, it was. It's a lot of give and take and we had a lot of back
and forth with Eat Fit NOLA and all of our recipes had to be submitted to them and approved
by them and by Mr. Copeland as well. Anchor: But you did it, that's good. That's
the toughest critic right there. Anchor: It's hard to believe this dish is
less than 600 calories. Anchor: We'll wolf that down in a minute.
We gotta go, we'll see you back here at noon, have a great day.