A calorie is a calorie – right?  Or does food talk to our body in different ways? According to celebrity Nutrition & Fitness Expert, JJ Virgin, who exposes “The seven ridiculous myths people believe about losing weight”, in an article highlighted in Mind Body Green, “Food is information.  Different nutrients have different physiological effects and distinct roles within your body”.  Fifty calories can tell your body to combat unhealthy free radicals and insulin levels, or raise insulin levels, store fat and increase the effects of diabetes. Chef Deb at Savor Culinary Services can bring food back to your table that is good and good for you!

Time to celebrate peaches in more ways than YUM!

One raw medium peach

  • 50 calories
  • 0.5 grams of fat
  • 0 grams of cholesterol
  • 0 grams of sodium
  • 15 grams of natural carbohydrates
  • 13 grams of natural sugar
  • 2 grams of fiber
  • 1 gram of protein
  • 6% of your daily vitamin A
  • 15% of your daily vitamin C

Peaches have been shown to promote heart health, combat free radicals (cancer) and aging skin, and aid in improving healthy blood sugar, lipid and insulin levels for type 1 diabetics.

2 chocolate kisses

  • 50 calories
  • 3 grams of fat
  • 3 grams of cholesterol
  • 9 grams of sodium
  • 6 grams of refined carbohydrates
  • 6 grams of refined processed sugar
  • Less than 1 gram of fiber
  • Less than 1 gram of protein
  • 0% of your daily vitamin A
  • 0% of daily vitamin C

Consisting of mostly refined sugars and carbohydrates, milk chocolate can cause spikes in your blood sugar, which can make your body resistant to insulin over time and may lead to Type 2 diabetes. The excess sugar may also send you to the dentist more often than you’d like with tooth decay and cavities. Zero nutrition.

Peach Barbecue Sauce

Gourmet  | July 2007

Adapted from Blackberry Farm

Makes about 2 cups

active time – 20 minutes

total time – 1 hour


1 pound fresh peaches

¾ cup chopped sweet onion such as Vidalia

1½ tablespoons minced fresh jalapeño with seeds

1 tablespoon olive oil

¼ cup apple cider vinegar

¼ cup bourbon

2 ½ tablespoons mild honey

¼ teaspoon cinnamon

2 tablespoons Dijon mustard

¾ teaspoon dark brown sugar

1/8 teaspoon smoked paprika

¼ teaspoon chili powder (prefer ancho chili powder)

1/8 teaspoon dry mustard

¼ teaspoon kosher salt


Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée in a blender (use caution when blending hot liquids).

Peachy! Tips from Chef Deb

  • You can ripen peaches by placing them in a brown paper bag and keeping in a cool dry place (not refrigerated) for two to three days. Toss fresh sliced peaches in lemon or lime juice to prevent browning.
  • Nectarines are actually a variety of peach with a smooth skin, not a cross between a peach and a plum.
  • Peaches are best from June to the end of August.
  • For ripeness look for a peach with a slight give when using your whole hand vs. fingertips. The coloring should be an even golden or creamy yellow.
  • The juice from peaches can be found in some cosmetics for its wonderful moisturizing properties and vitamin C.