Olive oil is like the Mount Olympus of ‘good’ fat, most nutritionists agree. But exactly why is that the case? So much of nutrition science is still in its infancy that I often am skeptical when anything is touted as a ‘healthy’ food.
But a new study may give some insight into why olive oil can help us. Apparently it helps your good cholesterol, the HDL kind, work more effectively, according to an article in Cooking Light magazine.
See the word salad on a menu and you assume it’s got to be the healthiest thing on there, right? Wrong, unfortunately. Restaurants love to load up salads with any and every unhealthy thing, like fried foods, to destroy the basic salad.
WebMD recently ran this guide on what to avoid in restaurant salads. Basics you should already kn0w — avoid creamy dressings, croutons and lots of cheese on a salad, they’re all fat bombs waiting to destroy your insides.
Olive oil and vinegar is the best dressing option. I now carry my own with me because I’m continually surprised how many places don;t offer that as an option.
Salt, incredibly high amounts of salt, hides in almost all processed and restaurant foods. That’s why I spend so much time looking at food labels and writing here about low- and no-salt alternatives to salty products. Check my smart shopping page and my ingredients page for those.
Heart-healthy approaches to eating usually emphasize eating a lot of fresh, rather than processed, foods. That means your refrigerator should be stocked with fresh produce, fresh fish and fresh chicken, depending on your tastes.
But how long can you keep those before they start to spoil, even in the refrigerator?
The Mediterranean Diet has become a favorite of nutritionists in recent years, especially for those with heart and other ailments. Now a new study that looked at a lot of earlier studies thinks it also can help mood.
“The evidence so far pointed to the idea that the foods we eat can make a difference in lowering our risk of depression, even though there is no solid clinical proof yet,” reports the BBC in detailing the new study in Molecular Psychiatry. The study reviewed 41 studies published within the last eight years. Continue reading “Some happy talk about the Mediterranean Diet”→
Baking is not usually my thing, I find it a bit too scientific a process as compared to cooking which allows for more freedom to depart from recipes and become artistic. So most of the recipes you’ll find on this blog are for cooking main courses and side dishes rather than desserts.
That said, I love to eat baked goods such as cakes and doughnuts, items I really should try to avoid on my heart-healthy diet because of sugar and fat they contain.
So when I was approached by a public relations person for a brand called Sans Sucre which makes sugar-free and gluten-free baking mixes, I was intrigued enough by the prospect of guilt-free items that I asked for samples to try to make. (The brand name means without sugar in French, by the way.)
“Fat, fat the water rat,” is an expression I remember vividly from my childhood as one mean kids would yell at other children they thought were too heavy (including me).
Oddly enough, I can’t find its origins via an Internet search, but I thought of it while reading this piece on where saturated fat hides.
When I started this blog back in 2012, nutritionists were saying avoid fat (hence the blog name includes No Fat). That thinking has evolved a bit, now it’s just saturated fats that need to be avoided. Those are fats that are solid at room temperature, a nutritionist recently told me, like butter (although margarine is bad too, sorry).
Mushrooms have always been something I enjoy, from cutting up small ones for salads to roasting giant portabellos on the grill with a salt-free teriyaki sauce for flavoring.
So it’s nice to know they have lots of healthful properties, as this slide show from WedMd.com shows.
“If you’re looking for an all-natural multivitamin, skip the supplement aisle and pick up some mushrooms,” WebMD says. “Among their many nutrients: B vitamins — including pantothenic acid (B5), niacin (B3), and riboflavin (B2) — plus copper and selenium. Mushrooms also have protein, fiber, potassium, vitamin D, calcium, and more.
“Mushrooms may do a lot more for your health than fuel your body. They have antibacterial properties. They can help lower cholesterol. They’re good for your immune system. They may even help prevent or treat Parkinson’s disease, Alzheimer’s disease, high blood pressure, and cancer,” the slide show goes on to state. Wow. I tend to be doubtful about such superfood claims, there’s still so much about nutrition and our bodies that science hasn’t figured out, after all. Continue reading “Consider mushrooms for your Easter table”→