New York City health committee chairman Joel Rivera is taking a stand against the raging levels of obesity in his city by lobbying to slow the uncontrolled growth of fast-food chains.

“(Fast-food restaurants) make good-tasting, affordable food, but unfortunately, it lacks nutrition,” said the slim and fit Rivera.

The Democratic leader of the Bronx is worried about the increasing levels of obesity in New York and the subsequent health risks. His plan for controlling the problem is to persuade the U.S. Health Department and fellow politicians to use zoning laws to limit the number of fast-food restaurants in low-income neighborhoods, where obesity-related diseases like type 2 diabetes are most rampant.

“What I want to do is limit the number of fast-food establishments within specific proximity of each other, and try to give incentives for healthy alternatives and give people choice.”

Rivera is aware that he has challenged a powerful adversary in threatening the fast-food giants, but he notes that this strategy has already worked in other cities across the United States.

Big names in fast food are not the only people standing against Rivera, however. Some locally-owned fast-food businesses stand to be shut down, should the zoning laws be changed. Dr. Elizabeth Whelan, president of the American Council on Scientific Health, also feels Rivera’s plan is weak.

“I think it’s an absurd solution, not just from the point of individual choice. It just wouldn’t work. If you love fast food and you’re fat, you’d just go to another neighborhood; and you probably wouldn’t jog there, you’d probably take a cab,” she said.

Many members of the public, however, admit that they only eat at fast-food restaurants for the convenience factor, and would gladly eat healthier fare.

It took me a couple of times to perfect this with the right ingredients, but I’ve got it down now! This is an excellent tasting Chinese dish and it’s easy to prepare. It’s lean and healthy too! If you don’t like things so spicy, just cut the amounts of the black pepper and the crushed red pepper in half.

Ingredients:

1.25 lb. beef strips (the more tender, the better)

2 tbsp. canola oil

1 cup diced green bell pepper (with most seeds and membrane removed)

1 cup diced red bell pepper (with most seeds and membrane removed)

1 cup diced celery

1 cup diced yellow onion

1 tbsp. corn starch

2 tsp. brown sugar

1 14 oz. can beef broth

1/4 cup water

1/2 cup soy sauce

2 tbsp. rice vinegar

1 tsp. sesame seeds

1 tsp. coarsely ground black pepper

1/4 tsp. white pepper

1/4 tsp. crushed red pepper

1.5 cups (dry)

Instructions:

Prepare the rice according to the instructions on box. In a large skillet, heat the oil. Add the meat and heat, stirring often, until the meat is brown on all sides. Drain off about one half of the liquid from skillet. Add the fresh veggies and continue to stir often, until veggies are tender (but don’t overcook!). Add the beef broth, the soy sauce and the rice vinegar and then all of the dry ingredients except for the corn starch. Continue to stir often. Mix the cornstarch into the 1/4 cup of cold water and add to skillet, Continue to stir until gravy thickens. Serve on the rice. Serves about 6.