When we need to make food changes for health

I'd definitely expect not Mick, I've never even vaguely felt old, except when I was very young and stupid enough to burn the candle both ends with a firecracker at the middle

It's really quite easy to modify recipes with little to no impact on final result, mostly the thing to honor is the flavorings, the herbs and spices, as Shayne correctly made plain with Jungle salt.

One of the things I really like about the tenor of BBQ, especially low and slow is that it does honor the Bourdain maxim, as often expressed in his books of making something really special out of cheap cuts and ingredients.

Given Bourdain lives a life that is basically two firecrackers lit and butted against each other from his accounts I've always found him interesting

It's so true though, the best cuts of meat often have a decided lack of flavor, you just need to treat the cheaper cuts with patience.

I don't think it is necessarily the same with seafood, although I do avoid farmed, freshness is all.

I'm sure we can continue to find ways to produce magnificent healthy food without needing to compromise and without taking out a second mortgage

Cheers