Written by Tony DiMarco Screen Writer, Publicist, Journalist

Chef Don's salt free, low sodium culinary talents have taken him into galleys and kitchens around world. He has cooked for governors, senators, congress members, state houses and one president although he has dined with a total of three different presidents and a few candidates for office. He has roasted wild boar in a ground pit in Tahiti, cooked fresh King Crab in an open pot along shores of Taku Harbor, Alaska, learned his risotto oso bucco in Italy and baguettes in Paris. He became well known in some areas of U.S. for his "Oysters Gazzaniga."

Don also found himself preparing meals for film crews, actors and even learned art of "deli-sandwiches" from famous Hollywood locations where "stars" hung out. Many film crews wanted to work for him when he was producing or directing simply because he'd either take them to right eateries or prepare it for them himself.

Always without salt.

I met Don in seventies when I was a writer for TV show "Happy Days," where I served as executive story editor. He was a writer and producer/director and owned a large production services company, one that provided film crews for many sitcoms at time. I came from a family where cooking was probably most important part of our lives. My own mother was an excellent cook and Don even has one or two of her adapted recipes in The No Salt, Lowest Sodium Cookbook.

You'd think two film writers would talk scripts. But no, Don talked about preparing meals. He would fly off and film in a foreign country or another state and come back with some top-notch recipes. He'd prepare them for us and wow, they were always great (although to tell truth, I added a bit of salt back then just out of habit).

1. Ratio is more important that quantity. I do not count calories. I want you to make sure that meat is less than one third of your plate and fruits and vegetables are at least 2/3 of your plate. Meat and protein slow down digestion; you need fiber and carbohydrates to keep your digestion moving.

2. Mix proteins and sugars. This will help to keep your blood sugar level. Blood sugar affects energy levels and mood as well as hunger. For example if you eat an orange by itself it will cause your blood sugar to spike. You will have a burst of energy but then be tired a while later. But if you eat a handful of nuts with it will keep your blood sugar level. If you find your self always eating or craving sweets eating some protein with sweets will reduce this tendency.

3. Try to avoid fats that are solid at room temperature. Your body has trouble processing these fats; they clog you arteries and make you fat. Examples of fats you should try to avoid are lard, margarine, and butter. However you can eat as much good fat as you like. Replace those saturated fats like lard and butter with good fats like olive and vegetable oil. The foods will taste about same but be much better for you.

4. As I have mentioned before be careful with packaged foods. Read ingredients and select ones with least chemicals. A lot of things that you buy packaged can be made without chemicals at home easily. See back issues for my quick easy hummus, salsa, and guacamole recipes. Remember, when you make something yourself you know exactly what’s in it.