>> completely starch free. and when you taste it, you're going to feel like you're eating a lot of bread and starch. the first thing we need to do is prep the vegetables. take a head of cauliflower and grate it. >> that seems to be your secret weapon in a lot of things. >> it soaks up the feeling and gives it a starchy feel. the other thing is these baby bella mushrooms. >> are these the button ones? >> any mushrooms will work. i use the baby bella for a little more flavor. poultry sausage, a tablespoon of sage and fresh thyme. >> how much -- try again. by using that, did you say chicken? >> this is a lean chicken -- >> i'm trying. >> where's the carrots? >> i like to add the sausage. >> it's turkey sausage. >> chicken! >> chicken! >> it is cooked. we have sauteing, onion, celery and bell pepper, add in the mushrooms and cauliflower. >> there we go. >> oh, my lord! >> then i'm going to put all of this yumminess, keep stirring around. >> i can't see carrots. >> no carrots! >> we hold up the carrots. >> you're go

you want that starch. that starch is your friend. >> so after you peel them, you don't wash them. >> you add a little half and half. >> that looks like a lot. >> it isn't. then you add some butter. we're starting the engine of the potato gratiner early. see how it's started to thicken up? notice it's not drowning, but what's happening is the starch is coming out and starting to koom. when you transfer it, it's there. >> it's well on its way. >> when you put cold potatoes in the oven, sometimes it's cooked over here. >> we're going to add some of this, this is beautiful garlic. fresh thyme. >> and what's other? >> lemon, a little lemon zest. >> okay. we're go being to stir that. >> we just have about a minute. don't mean to rush anybody, but. >> we're going to put that in here. no particular order. doesn't matter. >> here, kath, try this. >> hoda's getting bossy. >> i just want to make sure we get everything. >> a little cheese, some more potato, look what you've got in front of you. bread crumbs on top of

and these are the ingredients in a slimming version that is starch-free. >> starch-free completely? >> yes. and when you taste it, you will feel like you are eating a lot of bread an starch, but there is nothing in there. and the first thing that we need the do is to press the vegetables, and make cauliflower rice rice, and you take a head and on the largest hole, y grate it to make a whole bunch of rice coming out to look just like this, and we will have it over here. >> it is the secret e weapon in lot of things. >> well, it soaks up all of the flavor and gives it like a homey starchy feel. the other starchy vegetable is >> button ones? >> you can use the button ones, but i have used the baby bella for a little flavor. and them i have a one happle chopped up and one tablespoon of sage and thyme. >> and how many -- let me try this again. by using that, the chicken? >> in is a lean chicken sausage. >> so try it. this is -- regis has me crazy. >> where are the carrots. >> okay. no carrots, but here's the deal, if you want to go vegan. >> i want the carrots. >> you can own this sausag

we bought a company five years ago called national starch. put the two companies together to take advantage of the consumer trends towards healthy eating and neither was a wonderful name to describe what we do. so ingredion became a name that was available and we rebranded five years ago. >> corn starch too m. >> actually, consumers want to know what they're eating on the label. >> the centers and starches and actually providing healthy ingredients so what it means is we work with the food companies and the beverage and brewers. the recipe. j it's called clean label. and then enstid of enzymes. consumers love that. >> things are very smooth. yogurt is creamy. >> they're creating shareholder value. you came into this company. it was old line. you transformed it. how did you go about doing that? >> i joined a company about 6 1/2 years ago. we made this major acquisition of national starch after about a year and so that was five years ago. by putting the two companies together we brought on a global business. national starch had a european busin

one quarter the starch. and one quarter meat. >> okay, dr.on with the san francisco bay area american diabetes association. good advice. >> thank you. >> next thursday, thanksgiving, we'll see how it goes. thank you. >> you're welcome. all right, over to you mark and mike. i'm counting your carbs. >> just remind me of it that i like my mashed potatoes, then i pour the gravy over it. you can push those aside. >> yes. >> small portions? >> no. that is how i roll on thanksgiving. >> okay. >> you know what is rolling in is the fog? >> yeah, we have not seen that in a while that it looks like the middle of june or july out there by the golden gate bridge. >> yeah. you can see it just a little bit of the traces of the fog out there in the shoreline and that the fog is back near their coast and hugging basically to the immediate shoreline. that there will be factors for your saturday morning right now a few scattered high clouds. you'll notice a lot of energy out here in the park and a lot of the energy is heading up to the north towards the pacific

when it does, it could lose the starch.k to this one, dillon beach is five minutes from now the thunderstorm will be rolling through your neighborhood and it will fall apart as it goes through the high country but heading over to petaluma and rohnert park and up toward santa rosa. most of the activity is out over the ocean right now. a few thunderstorms down across the santa cruz mountains but this pocket of cold air and energy will rotate law and you can see almost southwest to northeast through our neighborhood as the low comes down and brings us the chance of thunderstorms. shear a lock from the east bay hills we are quiet. we show you what is going to happen as we head into the day, showers, lightning, downpours, hail, snow level down to 4,000' and when we get to tonight and tomorrow, frost is possible and our afternoons are warming slowly for the rest of the week. here is a look at what is going on at 5:00 this morning you can see the better chance of more nine routes thunderstorms moving in as we head to the 7:00 hour

. >>> i weighed 135 pounds, i starching, i was dirty, i was hearing voices and seeing things >>> it was finally his arrest for a nonviolent crime eight years ago that stopped his descent into potentially damaging behaviour. >>> it wasn't until i got arrested that i actually got the help i needed through the jail diversion program. i got clean off the drugs >> reporter: he now works as a peer specialist for the program that he credits with his recovery. >>> the brain child of lifeman, the criminal mental health project does what a fragmented health system cannot. it gets people treatment and makes sure they don't fall through the cracks. for the most seriously ill, that involves taking them to doctor appointments, sipping them up for pouchitis and even finding-- signing them up for benefits and signing them up for house. >>> i was on the street and people don't believe it when they see me >>> for family members feeling lost in the system, the program connects them to supportive services and finally gives them hope their loved ones won't just become a statistic >>> i didn't know where to

it's starch. i need the starch. there ain't no carbs in here. let me use the mashed potatoes. you a tray monster. that's what the term is. it doesn't come from taking food. ain't no one going to let you take their food. >> the cookie conflict, even faulk questioning cole's jailhouse conversion to islam. >> supposedly he became muslim so he can get close to the muslims so they would feed him. supposedly. that's what the word is that other people are saying like, yeah, you all became muslim just so you all could feed him because they know the muslims stick and feed each other and help him out. they need something, they got you. >> so why islam? >> discipline. it's one's way to find the self proclaim of freedom. when it comes to knowing who your god is. you know. there's only one god. >> while commissary snacks can be a source of conflict -- >> commissary. >> at the suffolk county jail on long island, new york, they're a source of humor. thanks to two of the more unique officers we've ever met. >> yeah, with the 7-eleven, i'll stop on the way home for you. >>s offers are assigned

you take these with the onion and put them a pan, and you do not wash them, because you want the starch. it issyour friend. >> so you donn wash them after you peel them. >> it looks like a lot. >> well, it is not. add some butter, and what we are going to do is to start the engine of the potato gratin early. this is magic, and things are cooking, cooking, and it is thicking up, aners i le eggs boiling. >> and it is thick here, and know tis -- notice that it is not drowning thehalf and half, andnd so it is starting to cook so when you transfer it to the gratin dish, it is almost there. and when you put them in the oven, it is almost cooked offrne as offhere, some beautiful garlic and some fresh thyme. >> what is that? >> lemon zest. we will stir that. >> okay. we have a minute here, kid, and not the rush anybody, but. and the secret here, put it in here and no particular order and it*does not matter, and -- >> here you go, kath. you try it. >> hoda is getting bossy. >> no, i want to get to everything. >> i will spank you. >> and some cheese and more in the oven, and there you have it in

just keep in mind it's more than your pical grains and starches that raise your blood sugar. you can keep these things in but just be counting them appropriately and working with your health care provider to work out your specific needs. sheila: that's the big things for sure. of course you have 10 total myths that we'll link on our website if you go to ktiv.com and go to our webpage to check out more on this week's centsable health and other centsable health topics. thank you so much for joining us this week friday night.... (matt) now, friends and family are coming together after the loss of a child. we'll show how you can help... at six. (sheila) and... we introduced you to a local hero last month. tomorrow there's a groundbreaking for a home in sioux city for todd landen. ktiv's tiffany lane has the story on how the changes will help make his life a little easier. (matt) and... "play if forward" that's the message one siouxland school is using to keep music education alive. let's check in one more time with ron. tonight: increasing clouds with fog possible. low: 55 wind:

. >>> well, cops in westchester county starched tonight and now pulling out all the stops to solve the murder mystery up there. a reward offers tonight in the killing of lois colley. meanwhile tonight the wake for mrs. colley is in the ham lets of katonah. eyewitness news reporter marcus solis is there for us. marcus? >> reporter: and bill, state police hoping that a $2,500 reward will prompt someone with information to come forward as police try and solve that murder mystery. in the meantime, friends and relatives of the victim prepare to say a final good-bye. flanked by his grandchildren, eugene colley was among the first to arrive at the funeral home faced with a difficult task of greeting mourners coming to pay their respects. a steady stream of friends, family and loved ones traveling to katonah for the afternoon's wake, all sharing memories of 83-year-old lois colley. >> just a wonderful person. just a fantastic person in that community. >> everybody knew her specificken loved her. she was great. >> she was -- full of grace. dignified. and a true lady. i wish i -- i wish i could

. >> from the chicken, you have your veggies and you have your carb or your starch in the potato. >>nd you didn't defrost the chicken. >> nothing. >> you didn't preheat an oven. >> from frozen. >> can i start? >> put the top on. >> o.k. all right, now the big question... >> mm-hmm. >> how much time will it take? >> 13 minutes. >> i'm gonna touch and go. >> touch and go. >> one, three... 13 minutes is all it takes in the nuwave oven! >> that's right, and i'm grilling the chicken, i'm also broiling and i'm roasting at the same time. >> no other oven can do that. >> that's it. now take a look at this. we set up our time-lapse camera to see how the nuwave cooks these chicken breasts from frozen to fabulous in only 13 minutes. >> we are done. >> it's finished, o.k. all right, i'm going to just put this on a plate right here. >> oh, that's beautiful. >> now watch the way this piece of chicken cuts right here. >> that is so gorgeous. >> look at that... here you go, i'm gonna let you taste that. perfect... amazing. amazing. 13 minutes. >> mmm... that's the bottom line. >> it is. >> it's deli

. >> from the chicken, you have your veggies and you have your carb or your starch in the potato. >> and you didn't defrost the chicken. >> nothing. >> you didn't preheat an oven. >> from frozen. >> can i start? >> put the top on. >> o.k. all right, now the big question... >> mm-hmm. >> how much time will it take? >> 13 minutes. >> i'm gonna touch and go. >> touch and go. >> one, three... 13 minutes is all it takes in the nuwave oven! >> that's right, and i'm grilling the chicken, i'm also broiling and i'm roasting at the same time. >> no other oven can do that. >> that's it. now take a look at this. we set up our time-lapse camera to see how the nuwave cooks these chicken breasts from frozen to fabulous in only 13 minutes. >> we are done. >> it's finished, o.k. all right, i'm going to just put this on a plate right here. >> oh, that's beautiful. >> now watch the way this piece of chicken cuts right here. >> that is so gorgeous. >> look at that... here you go, i'm gonna let you taste that. perfect... amazing. amazing. 13 minutes. >> mmm... that's the bottom line. >> it is. >> it's de

. >> you can use starch to scrunch it up and make body, and the idea is to tuck moments of light and greenery throughout. >> how about the napkins? i love the napkins. >> another thing, instead of buying napkins that you're only going to use once a year, i was suggesting dishtowels. they're from world market, not even a couple bucks each. >> great stemware. it's only $4 each you said at crate and barrel. so cute. >> they're really pretty. >> this is your cute clutch napkin, final product. you want to try to fold a napkin? >> good try, hoda! >> oh, lord. >> in half like this. >> okay. >> the long way. and you're going to make an envelope top. so one corner down. other corner down, catch up, hoda. >> this is so simple. >> you're doing great. perfect. and then fold up. okay. almost. >> take us to the kids table. >> the kids table. the whole idea here, make it feel special for the kids. they have their own goblets, which is so easy. and markers, you can create with this gel marker, a place setting for them to learn how to set their own table and cute little letters, if they're older kids

it's a fruit by definition because it grows on trees although it's typically eaten more like a starch. most people consider it. >> this is a variation that we do. it's a little spanish infusion. what you have in here - -dash these are all our mango barbecue rings. they're very popular. >> i like the flavor, the pickling, the, the spaces, the marinating, it's great. >> we started with the party and what we have here is our bread pudding. there are drunken raisins. this is an old recipe it is my mother's recipe. this has been passed down for generations. it doesn't get better than that. >> can we try that? >> okay, this drink is ridiculous. it's so good. you really know know how to do the wrong punch. this is why i haven't moved past the other. >> were in the west village and also in atlanta. we just opened up a new restaurant there. please come check us out. >> it's highly rated restaurant. >> this is so fabulous. we really appreciate it. >> we don't want to gyp them out let's go out with this. . >> to catch more of "fox 5 news" after empire go to our facebook and twitter pages. for th

>n tu and you can use starch to give it body. and the moment is to tuck and light throughout and make it beautiful >> and i love the napkins. >> so, another thing, instead of buying the napkins that you use once a year, i am suggesting dish towels from world market >> and stemware? >> that is crate and barrel and so affordable and easy to get. really pretty. >> how do we fold these? >> and this sis the clutch napkin, and the final product. okay. so n each take one. >> good try, hoda. >> all right. oh, lord. >> and cut it in half like this, the long way, and then the en tre lope top, and one corner down, great, and the other corner down, and catch up, hoda. you will miss it. xl actually bored. okay. maybe it is -- simple. >> and the kids' table. >> make it feel special for the kids, and the goblets that are so easy and the markers that you can have a gel marker to set their thwn, then of course, the cute letters is that if they are older, theau tr name together. >> very cute. >> thank you. >> happy thanksgiving. >> you, too. >> an

. >> from the chicken, you have your veggies and you have your carb or your starch in the potato. >>nd you didn't defrost the chicken. >> nothing. >> you didn't preheat an oven. >> from frozen. >> can i start? >> put the top on. >> o.k. all right, now the big question... >> mm-hmm. >> how much time will it take? >> 13 minutes. >> i'm gonna touch and go. >> touch and go. >> one, three... 13 minutes is all it takes in the nuwave oven! >> that's right, and i'm grilling the chicken, i'm also broiling and i'm roasting at the same time. >> no other oven can do that. >> that's it. now take a look at this. we set up our time-lapse camera to see how the nuwave cooks these chicken breasts from frozen to fabulous in only 13 minutes. >> we are done. >> it's finished, o.k. all right, i'm going to just put this on a plate right here. >> oh, that's beautiful. >> now watch the way this piece of chicken cuts right here. >> that is so gorgeous. >> look at that... here you go, i'm gonna let you taste that. perfect... amazing. amazing. 13 minutes. >> mmm... that's the bottom line. >> it is. >> it's deli

i need the starch. that's where the term comes from. no one is going to let you take their foot. >> the tooky conflict even had them questions his conversion to islam. >> supposedly he became muslim so he can get close to the muslims so they would feed him. the muslims stick and feed each other and help him out. >> so why islam? >> discipline. it's one's way to find the self proclaim of freedom. when it comes to knowing who your got is. there is only one god. >> the commesary snacks can be a source of conflict. at the suffolk county jail in new york, they are a source of humor. thanks to two of the more unique officers we have ever met. >> it's 7-11. i will stop on the way home. >> the officers are assigned full time to fulfilling and distributing hundreds of orders twice a week. >> they can spend $30 max. cake, candy and cosmetics. >> they entertain themselves and most of the inmates as well. >> elmer put it? glucose like sugar? >> sarah palin in. >> if you can have fun at work, how nice is that? since i started this job, i never didn'

says i wish somebody was awake to make me food i'm hungry and very "hangry" so what can we do to starchnger management tips now beth, getting "hangry" is that a real thing or is that just an excuse for behaving badly. >>> well believe it or not, dave, it actually is a real thing it harkens back to cave man days. what happens when blood sugar drops, our adrenaline kicks in and brain becomes, you are solely focused on finding food. and those hormones are kind of race sink through our body. those are the same hormones that make us unpleasant n agrees civil you have this combination of your brain is focused. your hormones are raging and then you turn into kind of a nasty person when you are really really hungry. >> now its an excuse. good. let's let's say i have a hanger fit right now what should i be eating sugar what's the best thing to eat for a hanger fit. >>> joining the goal over all you want to keep blood sugar stable to try to head up these ups and downs, swings in blood sugar. and the best thing for that is protein and fiber. protein because protein gives you the energy that you ne

you might find this challenging considering on thanksgiving starches usually outweigh other foods. manage your emotions. spending time with family can be stressful triggering you to eat more. randy: the first thing you said was "if you want." put it off until tomorrow. erika: new at 5:30, a store owner in chinatown is facing charges. the investigation into how she stocked her store. and burglar caught on camera creeping around a bedroom just a few feet away from the sleeping homeowner. what the suspect stole before he took off. and we are following breaking news in boston. three people shot near fenway park. emily: 5:24 on this thanksgiving morning. 41 in boston right now. lots of 30' s in the suburbs. if you' re getting ready to head out to a football game, temperatures will be climbing up into the 40' s. areas of low clouds but becoming partly sunny and a mild right mid day. temperatures in the 50' s this afternoon. warming it up for your thanksgiving. milder tomorrow, up around 60 degrees. sunshine in the afternoon. we' ll see a few showers but cooler temperatures by friday. ran

and save the starch for dessert. >> reporter: portion control, one plateful is plenty, no seconds or thirds. have a couple of bites of pie. you don't need a whole slice. if all else fails a little exercise in the form of a good walk helps digestion and burns some of those calories. happy thanksgiving, dr. max gomez, cbs 2 news. >> having the whole piece. >> i'm having the whole piece of pie, maybe even two! >> researchers have found out walking before you eat can also help because it revs up metabolism. >> we are not cutting back anything. >> it's just one day. >> tomorrow. >> right? >> give us a break. >>> with all those extra calories they may come with an extra helping of heartburn for some folks, the turkey, sprouts, potatoes, gravy, millions of people who suffer acid reflux including our own good dr. max, thanksgiving dinner can be hard to swallow. >> kind of grinding burning pain in my chest. >> but tonight on cbs 2 news at 11:00, dr. max goes under the knife for a new procedure that promises a permanent reflux fix. we'll take you inside the operating room to see how this one w

your uniform was starched.r shoes looked gray and yet you still had to jump in the surf zone, rollaround in the sand. there were some guys they didn't understand. i looked great. but they miss the point of it. the point was, some days you are going to look great and life isn't going to treat you well. if you dwell too much you're not going to get up the next day and look just as good. probably the most important one was you just cannot quit. we talked about the brass bell. you bring that bell three times and you were out. you just decided you had to quit. there had to be an audible signal that you were quitting. you could hear it. that you were giving up. it was a signal to the other trainees that somebody had given up. they were offering -- the bell was always there whether it was in your mind or physically there. you can quit. go ahead and quit. you are not going to be a seal but it is ok. the bell is there. the point is there are a lot of easy ways out in life. sometimes you have to bring the bell. but if yo

engineered salmon received the starch of approval from the f.d.a.t could is a hard time reaching customers because costco said they will fought offer the controversial product including trader joe's and target and k-mart not selling the salmon. square has a new card reader letting merchants accepting apple pay and other wireless payment suspects and you only need to tap your phone to make a payment. square has listed droid but will expand that. wall street is rattled over what is going on with the downing of the russian jet on the turkey turkey-syrian border so we are off to a lower start across the board. >>> thank you, jane, we have new health news regarding your child and whether their brain could actually be hard wired for obesity at birth. >> researchers study add small group of children between 6 and 10:00. >> they found certain food odors activated an impulse area of the brain in obese children in the study compared to those of nominal weight. if, dos can understand the neurology and the component of obesity they can better treat children. >>