I was recently asked by a colleague, what I thought about various popular cooking oils…in particular, grapeseed, flaxseed, canola, and pumpkin seed oil. Here is a summary.
First of all, all of these oils are oils, and their caloric content is roughly similar, about 50 calories per teaspoon. You will not save calories by choosing a particular oil, and there is no oil you can eat limitless quantities of without the caloric content eventually catching up with you.
Secondly, as far as omega-3 content, any vegetable oil containing omega-3 fatty acids contains ALA, NOT the EPA and DHA found in seafood. Even though some ALA can be converted to DHA, it does not occur in quantities needed to therapeutically treat PCOS, or to maintain the integrity of brain structure in the general population. The reason ALA is important, is that it helps to protect the body from inflammation and when it is consumed in adequate quantities, it allows DHA to do its job. In other words, if all you are doing is taking a few fish oil capsules but not changing your diet, you are not very likely to benefit from the fish oil.
That being said, when you choose oils to cook with, you want to remember that your overall dietary omega 6 to omega 3 ratio should be 10:1 or less, in order to reduce the possibility of insulin resistance. How do these four oils measure up?
I boldfaced the ones I prefer.
Grapeseed oil 696 to 1 Yikes!
Flaxseed oil 0.238 to 1 Now you know why we love flaxseed so much around here. Here is some information on some flaxseed oils you can cook with that you might find interesting.
Canola oil 2 to 1 Whether or not you want to include canola oil in your diet is part of your own food religion. If it fits for you, know its ratio is excellent. If it does not, you may want to investigate the flaxseed oil option listed above.
Pumpkin seed oil 3 to 1 Not bad!
Lard 10 to 1 This surprised me. It also made me feel better about my love of tamales.: )
Butter 8.6 to 1 Even better than lard!
Margarine, stick 11.4 to 1 Don't go there.
Margarine, tub 4.8 to 1 The only problem here is that in order to make a liquid oil solid…it has to be turned into trans fat. Wrong kind of omega-6 oil.
If you've been following the blog over the last week, I've been reporting about interesting products and things I learned at the 2011 Natural Products West Expo. It's a huge exposition where food companies hoping to connect with buyers for health food stores have a chance to showcase their products. There were about 2,000 exhibitors there, and in 3 days I didn't get a chance to see and talk to everyone I wanted to. You can imagine, on the exhibitor end, the pressure there is to create a product, packaging concept, and booth display that catches the eye of the people you came to meet!
Unfortunately, not all concepts were on target. I'm sharing one that is a common example of how omega-3 marketing is not always accurate. It's still not regulated well, so there are lots of variations in how facts are presented that can be confusing to the person who knows they want to eat well but doesn't understand all the facts.
Yesterday I pulled a fish oil bottle out of my sample bag and noticed on the label that it was"extra-virgin" fish oil. This is a concept that I'm familiar with when it refers to olive oil, and it means that it is the olive oil from the first press of olives. It's a stronger oil, with a lower smoke point, and more appropriate for recipes where the oil is not heated. But it's not really a concept that has any relevance to fish. (I joked with my Facebook friends about whether or not it really mattered what the fish were doing before we caught them!) This particular product's label was also busy with breakdowns of omega-3's, 5's, 6's, 7's, and 9's, promoting a"perfect complement of 16 omega's". It all sounded very official, but to the average consumer who is still confused about 3's, 6's, and 9's, it only serves to make shopping for fish oil tedious and painful.
One of the reasons for all of this confusion is that fish oil is Mother Nature's patent. Consumers want their foods and supplements to be as unrefined as possible, but the only way to patent and protect a manufactured product, is to alter it. So it is very difficult for fish oil companies to create products that distinguish themselves from other competing products while keeping their customers happy. What is left to distinguish a product is where the fish is caught, what species the fish is, and the total amounts of omega-3 fatty acids. And lots of pretty, irrelevant marketing words.
Even with all my knowledge and training, I can spend hours in the health food store looking at labels on fish oil supplements and keeping up with new and different products. From my perspective, it's the total amount of omega-3's that matters. If you have a hard time with the flavor or the burps, there are several flavored options and packaged forms that can get you around that problem.
Here is my advice to you.
1. First of all, before you spend a lot of money and time, try taking fish oil to see if it works for the problem you're trying to solve. Be sure you take enough of it. For the degree of inflammation seen with PCOS, you're going to need to take the equivalent of 1000 mg DHA. That can be 2 to 3 times the recommended dose on the bottle. Be sure you do your math. It can even be the Costco brand. That is actually my first recommendation to clients. I'm more interested in whether or not adding DHA to the diet is helpful, not where the fish was caught, what the flavor of the fish oil is, yadayadayada. I just want to establish if there is a DHA deficiency.
2. Make a list of the problems that you have that you're looking for relief with that you know are related to omega-3 imbalance: memory, concentration, mood swings, carbohydrate cravings, skin problems, menstrual irregularity. Keep this list in a handy place.
3. If memory problems are on your list, be sure you have a mechanism for remembering to take the fish oil! I swear, this is one of the biggest barriers to PCOS, memory and forgetfulness keeping you from remembering what it is you need to do! If you need to engage your significant other, or set up an alarm on your phone, or a Google calendar reminder…do whatever it takes to be consistent. If you didn't take it, and it didn't work, it didn't work because you didn't take it, not because it's not the issue.
4. Be diligent about reducing your omega-6 intake: soy, safflower, sunflower, sesame, corn, cottonseed. The less of these oils you have in your diet, the better chance omega-3's have of doing the job.
5. Be sure you're reading the dose right on the label. One of my biggest issues I have with one of the most popular brands of fish oil is that their dose is two capsules, not one. Most people never read the fine print, assume a dose is one pill, and end up taking half of what they were thinking they were taking.
6. At the end of your trial period, look at your list and see what improved. Did it work? NOW, and only NOW that you've established whether or not you were DHA deficient, consider if the type of fish oil you take. Would you prefer a flavored, a gel, a capsule, a liquid? All of them are going to give you what you want, you're just deciding which one fits best with your personal taste and texture preference.
Pretty packaging and fancy words are not what are going to help you to feel better. It's what's inside the package, and in what concentration, that you need to focus on!
Source: barefeetinthekitchen.blogspot.com via Monika on Pinterest
One of the most well-intended things people do when they decide to start eating healthier, is to eat more salad. A healthier choice, right? Only if you are salad dressing-savvy. Most commercial brands of salad dressing are made with soybean oil. Even if you shop at Whole Foods! If you've cut out a lot of fat from your diet, but you've kept or added more salad dressing, the ratio of that omega-6 to what omega-3 you have could be enough to push you toward a pro-inflammatory situation.
I can't even remember the last time I bought ready-made salad dressing. I made a vinaigrette once and it was so easy, I wondered why I didn't just do it all the time. These days I usually just drizzle olive oil and balsamic vinegar on my salads and that works just fine.
If you're not there, and you want something a bit more complex, try this balsamic vinaigrette recipe. It comes from a food blogger who uses our Chow Locally food…it went viral after pinned it on Pinterest. So I figured you'd like to have the instructions.
I also found a handy thing at Fresh and Easy yesterday, it's a balsamic vinegar spray bottle. I love it! I just spritzed the surface of my salad bowl with vinegar before adding the greens. The cap twists off if I want to measure out a larger quantity for a recipe. It's going to become a staple on my vinegar shelf.
With all the spring greens in season, it's a good time to try a newer, cleaner way of dressing your salads!
I was asked to clarify some comments I recently made about chia, as they were questioned for their accuracy. I'm all for revisiting and making sure my information is accurate, so here is my response.
First of all, while the information on this blog should be helpful to anyone regardless of whether or not they have PCOS, it IS targeted toward women who have this hormone imbalance. So some of the information I provide is more geared toward their specific nutritional needs and not the apparently healthy population. This should always be kept in mind when reading what I write.
One of the questions about my post was that I stated that taurine is an essential amino acid. There is actually some debate about this. Some experts say no, we can synthesize it. Others call it a conditional amino acid, meaning in some situations it may be essential.
Women with PCOS seem to have something going on in their brain and nervous systems that interferes with everything from mood and appetite regulation to speech and language function. (Simply read the responses to my question last week about the symptoms I listed and you will see what I mean.) Much of the dietary protocol we have developed is actually derived from epilepsy research at Johns Hopkins University, with the premise that calming nervous system excitability makes it easier for the brain and nervous system to function as they should when not under duress. Taurine is an amino acid showing promise as an anti-seizure compound, which makes me wonder whether or not a hyperexcitable brain blows through available taurine much more quickly than a brain that does not have to live under these conditions.
That being said, I am more comfortable with the premise that for the population for whom this blog is written, as well as anyone living with any kind of condition that places stress on the brain (migraines, epilepsy, OCD, anxiety disorder, bipolar disorder, PTSD, schizophrenia, etc.), taurine may actually be an essential amino acid. Research to support my claim still needs to be done, but I am more comfortable being conservative on this one, especially given the responses to last week's questionnaire and the severity of some of the diagnoses I just listed. Better to be safe than sorry.
Secondly, even if the amino acid profile of chia is complete, the total protein content of chia is relatively low. So if we're advocating for a 30% protein diet in a woman who is being advised to consume 1500 calories a day, she is going to need to consume about 113 grams of protein. That translates into your needing, at this protein level, to consume 700 grams of chia per day, just to get your protein needs. That is also 3,430 calories' worth of chia, more than twice your daily calorie needs. And while its amino acid profile is nearly complete, its nutritional profile is not. It contains no vitamin A, vitamin C, vitamin D, vitamin K, thiamine, riboflavin, niacin, vitamin B6, folate, or iron, to name a few.
From an omega-3 standpoint, I did invert the numbers. There is no consistent order by which omega-6 and omega-3 ratios are reported, and though I usually check to be sure I did not flip them, I did not this time. I do apologize for that.
According to http://www.nutritiondata.com/, chia seed contains an omega-6 to omega-3 ratio of 3.03, which is actually quite good.
The caveat is that the omega-3 this food contains is alpha-linolenic acid (ALA), not EPA or DHA. Most omega-3 experts will contend that in the most perfect of conditions conversion of ALA to DHA is at best 5%. Again, the women this blog serves seem to need a much higher level of DHA than average for a variety of reasons. We find that they seem to do best on 1000 mg DHA daily, the level recommended by Dr. Artemis Simopolous for treating depression. Calculated out, if you are depending on chia seed to get all of your omega-3 fatty acids, from ALA through EPA and DHA, you're going to need to consume about 115 grams of chia seeds per day. Just be forewarned.
Bottom line, I actually think chia is a healthy food--as part of a varied diet. I especially think that for vegans reading this blog it can be a great addition to your diet. However, I do not believe in superfoods. There seems to be a trend toward wanting to find one perfect food that has it all. I have yet to find it. It's understandable when we're surrounded by a lot of confusing information and we live in a culture where over 10,000 new products hit the grocery shelves each year (I saw half of them in Anaheim last month and it was overwhelming!) that we'd want to have just a few foods and a small nutritional comfort zone. Unfortunately that is not really how human nutrition works.
This is an especially important philosophy to stick to on this blog, given the fact that we're learning that a very high percentage of the women we're helping have some kind of history of"veganism gone wrong"…in other words, overzealous veganism with a focus on eliminating foods rather than on learning how to eat to be nutritionally complete with no animal products on the menu. We discourage fanaticism and encourage food curiosity and variety!
We were designed to be omnivores and to eat a variety of foods from a variety of sources. I encourage you, rather than arguing for why you should narrow your choices down to feel more comfortable around food, to learn to negotiate a wider variety of foods you are willing to include in your diet.
Gaby AR. Natural approaches to epilepsy. Altern Med Rev. 2007 Mar;12(1):9-24.
POSITIVE: To put that into perspective, a tablespoon of hemp seed has about the same amount of fat as a teaspoon of butter or oil, plus slightly less protein than an ounce of meat. So as far as fat choices, it's going to give you more nutritional bang for your buck than a pure fat source. That protein is also a complete protein, too!
WARNING: Beware of those calories, though! Someone who commented on the Livestrong.com website where I got this information shared that he puts 3 tablespoons of hemp seeds on his cereal every morning. That is 240 calories, which if not removed from elsewhere in the diet, is the equivalent, over a year, of 25 pounds' worth of calories. If you ADD hemp to your diet, be sure you've accounted for it by REMOVING less calorically dense/nutritious food choices.
POSITIVE: With respect to fatty acid profile, the omega-6 to omega-3 ratio of hemp averages 3:1. This is favorable, as it is lower than the recommended total dietary ratio of 4:1.
WARNING: As hemp is a vegetarian source of omega-3, it provides ALA. It does not contain EPA or DHA, which are primarily found in seafood. Some of the ALA found in hemp will be converted into EPA and DHA, but not in the quantities we have found to be of therapeutic value for PCOS. If you want to use hemp in your diet, it is certainly beneficial, but it does not replace the need for the other omega-3's.
POSITIVE: Hemp contains gamma-linoleic acid (GLA), which can be helpful for some skin conditions, including atopic dermatitis.
WARNING: GLA tends to work best when it is not overwhelmed with omega-6 fatty acids. In other words, if you have a skin condition, and you want to try GLA as a remedy, you are most likely to achieve good results if you cut back on your total omega-6 fatty acid intake (safflower, sunflower, soybean, sesame, corn, and cottonseed oil).
You could say the bottom line with hemp, as with any other food, is that if it is used judiciously and respectfully and not layered onto an unhealthy diet that needs some tuning up, it can be a tool toward better hormone balance.
But it is not a miracle food that will allow you to continue with unhealthy dietary indiscretions without consequence.
For those who are concerned about the THC content of hemp: in order to ingest enough industrial hemp to get 'a buzz', you would have to consume the the equivalent of 2-3 doses of a high-fiber laxative. Thanks to the North American Industrial Hemp Council for that little tidbit!
For starters, here is a recipe for hemp pancakes. As you can see, the oil has been removed and replaced with hemp seed. That is the way hemp should be used; as a fat alternative, not as an additional fat. It could probably be used in many recipes where you are using ground flax seed, with similar results.
Here are some sample hemp food products available at amazon.com
For more information about the history, politics, and nutritional analysis of hemp, beyond the direct pertinence of hemp to PCOS, try this article on Dr. Bronner's website.
In the spirit of Mardi Gras week, I thought I'd highlight a kissin' cousin of that Cajun crawfish…shrimp.
Shrimp are one of those foods people love…and they have learned to be afraid of. When I started out in this field, I was taught to teach patients to avoid shrimp because of their high cholesterol content.
Turns out, dietary cholesterol in foods such as eggs and shrimp do not influence our own cholesterol nearly as much as pro-inflammatory fats, saturated fats, and trans fats. Some researchers even suggest that shrimp consumption may IMPROVE cholesterol and triglyceride levels!
In addition shrimp, lucky for a shrimp lovin' woman like myself, is extremely low in fat! A 3.5 oz (deck of card-sized) serving of fish has about 1 gram of fat…whenever I'm questioned about shrimp I always remind the person with the question that shrimp is so low in fat, it almost squeaks from lack of lubrication against your teeth when you bite into it.
Shrimp is also a great source of protein, vitamin B12 (crucial for mental health), tryptophan (needed to make serotonin), and vitamin D (thought to be important in managing PCOS). In addition, shrimp helps omega-3 balance by contributing a moderate amount of DHA. And, when you're replacing red meat with seafood, you're exchanging pro-inflammatory omega-6 fats with healthier fats, which ensures that your omega-3's are not metabolically destroyed before they have a chance to benefit you.
So if you see shrimp cocktail, shrimp fajitas, grilled shrimp on the menu…go ahead! Enjoy! It's contributing to your health while providing a tasty adventure.
I was asked by one of our readers (who happens to also be my dear cousin Susan), if there was anywhere on the Internet, a checklist for vegetarians to follow to be sure their diet is complete. Her pretty exhaustive research found nothing really practical for meal planning.
So in response to that, and knowing that a very high percentage of our own readers are vegetarian, I put something together. Please let us know if it needs refining or detail, so that we can make this as practical as it can possibly be.
There are five main things to attend to. All of them are important, but I ordered them in the way I look at them when planning a vegetarian meal for myself.
1. What is my protein source and how much of it do I need to truly give me enough protein?
Here are your goals based on the number of calories you eat. This will make 30% of your calories protein, which will help to fight insulin resistance.
2. Where is my vitamin D coming from, and have I had enough? You will have to make a very conscious effort to get enough of this vitamin. With regard to whole foods, mushrooms are pretty much the only vitamin D-containing food. With regard to vegan milk alternatives, beware. Most are so low in protein, they are more accurately thought of as juices rather than milks. If you choose to drink them you will need to find other ways to meet criteria nu,ber one above. I blogged about this in detail not too long ago.
3. Are my fats healthy? If your definition of vegan is primarily not eating meat, and you are eating a lot of packaged, processed, prepared, or baked food…be extra sure you are not inadvertently letting the pro-inflammatory fats sneak in. Remember, they tend to begin with the letters"s" and" c" — soybean, safflower, sunflower, sesame, corn, cottonseed. (Canola is the exception.). Vegans are often blindsided here with salad dressings, baked goods, cookies, and chops. Read your labels--as much as I love Whole Foods, their entire snack food aisle only has a handful of choices you can bring home if you follow this rule! Good fats include olive and organic canola.
4. Am I getting DHA and EPA (marine omega-3)? Yes, flax, green veggies, and other foods contain omega-3, but the conversion rate is not high. You will need to find a marine algae supplement to be sure your intake of these two essential fatty acids is adequate. InCYSTer Chris Marquette found one that is not genetically modified; look for it next time you shop.
5. Am I getting enough fruits and vegetables? Ideally, these should be the vast majority of what you eat. I am surprised at how many vegans I know who do not like vegetables! You should be aiming for 2-3 1/2 cup servings PER MEAL. Beware of juicing; it is a great way to get in large volumes of fruits and vegetables…BUT…the carbohydrate to protein ratio is not going to help reduce insulin resistance. Make a smoothie out of your juice with your favorite protein powder.
Of course, you can take supplements to make up many of these deficiencies…but if your solution in more than one of these categories is a supplement, I challenge you to consider why you do what you do. The true definition of a vegan is someone WHO MEETS THEIR DAILY NUTRITIONAL NEEDS without using animal-based food to make it happen. If all you have done is remove animals from your diet, you are simply a picky or misinformed eater.
I have heard from friends who were at the recent American Dietetic Association Food and Nutrition Conference and Exposition in Boston, that a panel of four experts on fats, asserted that omega-6 fatty acids are not pro-inflammatory. This is in contradiction to what you will see on this blog and what we teach, so I wanted to address it.
My primary source of information regarding fats is the International Association for the Study of Fatty Acids and Lipids (ISSFAL). This organization is not sponsored by any commodities organizations with anything to gain or lose from the outcome of good, hard, science.
The American Dietetic Association, on the other hand, is heavily sponsored by commodities and food manufacturers. I actually went to a meeting sponsored by one of their special practice groups a few years ago, the major sponsor of which was Frito-Lay. Over the weekend, Twitter was a-flutter with dietitians aglow from the SWAG they were filling their suitcases with. So much so, that at one point I tweeted back, that for that meeting,"stuff we all get" should be called"food we all get".
This is an association that has backed itself into a huge corner with regards to the money it receives in order to pay its bills. Look hard, and you will find Pepsi, Coca-Cola, Hershey's…for starters. (Actually you don't have to look hard at all…they seem to be proud of these associations.) So you have to understand that if you attend their conferences, you're most likely to get information that is nice, and promotes the sale of the trade show floor of products simultaneously being exhibited in hopes of gaining"official" endorsement. ADA is not going to hurt its sponsors.
Look outside of the ADA and this is what you will see. The relationship between omega-6 fatty acid intake and inflammation is so strong, that Wake Forest University and Harvard University have teamed up to open up a Center for Botanical Lipids and Inflammatory Disease Prevention. Would they do that if they believed they'd be sending renowned scientists on a wild goose chase? I don't think so.
I have posted their mission statement, right off of their website, below.
I ask you to consider, why it is, that there is an international association devoted to research about omega-6's, omega-3's, and inflammation, and a center devoted to the study of these fats, both committed to studying fat, that says that omega-6's are inflammatory, while dietitians are hearing at their meeting that this isn't so? Apparently a little bit of FWAG buys you a whole lot of loyalty.
It doesn't seem to matter what the scientists are saying as long as product gets pushed on the front lines.
Research indicates poor diets, including high concentrations of saturated and omega-6 (ω6) polyunsaturated fatty acids (PUFAs) but lacking omega-3 (ω3) PUFAs, can initiate and exacerbate underlying inflammation associated with cardiovascular disease (heart disease and stroke), metabolic syndrome, diabetes and asthma. Overwhelming evidence demonstrates that ω3 PUFAs naturally found in fatty fish and fish oil reduce cardiovascular diseases; however, US consumption of fish oils is low due to the taste, smell, and fear of contaminants. This proposal postulates that botanical-based oil supplements offer a potential solution to several of these challenging problems. The Wake Forest Center for Botanical Lipids and Inflammatory Disease Prevention brings together investigators from four internationally-recognized lipid groups and a world-renowned human genomics center to examine the cellular and molecular mechanisms and clinical potential of botanical fatty acids currently available as dietary supplements with a focus on enhancing wellness and preventing disease. Center projects will examine the health effects of adding medium chain botanical fatty acids that bypass the rate limiting Δ6-desaturase step of PUFA biosynthesis in humans. A central hypothesis of this proposal is that this approach markedly enhances conversion of botanical PUFAs to long chain beneficial PUFAs. Projects 1 and 3 examine the mechanisms behind the pleiotropic effects of botanical PUFAs with regard to macrophage/monocyte activation, inflammatory states and eicosanoid generation related to atherosclerosis and asthmatic inflammation, respectively. Project 2 examines differences in PUFA biosynthesis between African Americans and age- and sex- matched Caucasians within both healthy and metabolic syndrome populations to better understand who may be most responsive to fatty acid-based botanical supplements. These interactive and synergistic studies have a strong, contemporary and translational scientific basis and should allow this team of scientist to identify additional targets of prevention and therapy, and permit further refinement of dietary supplementation to maximize its effects on human wellness.
Numerous lines of scientific evidence indicate that poor diets including the ingestion of unhealthy concentrations and ratios of short, medium and long chain polyunsaturated fatty acids (PUFAs) have played a key role in the initiation and exacerbation of chronic inflammatory diseases including cardiovascular disease (heart disease and stroke), metabolic syndrome, diabetes and asthma over the past 40 years. The central objective of The Wake Forest Center for Botanical Lipids and Inflammatory Disease Prevention is to test several key hypotheses thatwill fill significant knowledge gaps regarding how fatty acid-based botanical supplements or supplement combinations work to prevent human disease. This information can then be employed to determine the best use and refinement of supplements to maximize their effectiveness for human wellness.
I just received an email from a client who noticed that every time she added flaxseed oil to her diet, she started to wheeze. We checked online, and sure enough, some people can be allergic to flaxseed. Here are some of the common symptoms of flaxseed allergy.
For anyone who is trying to increase their omega-3's, this can pose a challenge, since the vast majority of foods in the grocery store labeled as omega-3 supplemented contain flaxseed as the omega-3 source. If it turns out you are a flax-allergic person, be extra sure you read those labels!
ALA, the primary omega-3 in flaxseed oil, is not a substitute for fish oil; it has completely different and essential functions. A good way to think of it is that EPA and DHA from fish oil provide the"meat" of the structure of your brain and nerve cells, while ALA acts kind of like"rustproofing", keeping all that DHA and EPA in place that you worked so hard to get in the diet. They both need each other present in order for maximum effectiveness.
Here are some ideas for getting more omega-3's in the diet.
1. Other foods containing ALA include
Broccoli Brussels sprouts Cabbage Canola oil Edamame Kale Parsley Pecans Pumpkin seeds Spinach Spring greens Tempeh Tofu
One reason I have not included walnuts, which are typically the first vegetarian food recommended to increase omega-3 intake, is that the omega-6 content is so high that it is mathematically impossible to improve an omega-6 to omega-3 ratio when using them. I love walnuts and think they have some great nutritional benefits for PCOS, but in the rare and special case of a flaxseed allergy, it may not be a food that you would want to eat in large quantities. (I'm working on a pro-walnut post for a later date for you curious types!) Here are some practical ways to incorporate the foods above into your diet.
1. Know your nuts! The nuts with (a) the best omega-3 levels and (2) the best overall ratios of healthy to unhealthy fats include: macadamia, hazelnut, pecan, pine, and pistachio. Those are the nuts you should be using with the most frequency in your snacking and cooking. If you like nut-encrusted fish and pesto sauce…you're in luck! You can also throw nuts in your coffee grinder to make nut powders, which can be added to waffles, pancakes, baked goods, smoothies, and salad dressings. They'll give your creations a little bit of a gourmet twist!
2. Use shredded cabbage in your tacos instead of shredded lettuce. That's how they do it in Mexico…and it's the perfect topping for a fish taco!
3. Get in the habit of throwing a handful of dark greens--kale, spinach, parsley--into your smoothies. You won't even taste them.
4. Pumpkin seeds, like nuts, are easily added to trail mix, thrown on salads, soups, and hot cereals, and ground to include in your encrustings.
5. Cook with canola oil.
6. I've included the three types of soybean that are not tough on thyroid--edamame, tofu, and tempeh. Edamame is a fun snack when popped out of the shell, tofu and tempeh can be the basis for a meatless meal.
7. If you like pesto, you may want to try chimichurri, another parsley-based sauce that I call"South American pesto". It is wonderful on grilled meats and easy to make! I've seen ready made varieties in the grocery store.
8. Be extra careful about omega-6 fatty acids. The less of those in your diet, the less omega-3 you will need to counter their inflammatory influence. For review, except for canola, which is ok, minimize your use of oils beginning with the letters"s" and"c"…safflower, sunflower, soybean, corn, cottonseed. (The reason soy as a food is ok while soybean oil is not, is because the ratio of omega-6 jumps up when you extract and use only the fat and do not buffer it with the meat of the soybean.)
Here are a couple of recipes for you, one for chimicurri sauce, and one for a tasty squash/kale/whole wheat lasagna I tested out this week.
It just takes a little creative thinking to find ways around a flaxseed allergy. Hopefully some of the suggesstions I'm providing turn out to be favorites in your home!
Spinach Kale Whole Wheat Lasagna (from Sunset Magazine, February 2008)
Note: I couldn't find whole wheat lasagna noodles in my store so I bought whole wheat egg noodles and layered them with the other ingredients to make a casserole. It was great! Prep and Cook Time: about 2 hours. Notes: You can assemble and chill the lasagna a day ahead, but add 10 to 15 minutes to the baking time. You can also freeze the lasagna, wrapped well in plastic wrap, for up to 1 month and bake it frozen (add 1 1/4 hours to the oven time).
Yield Makes 8 servings
Ingredients 4 tablespoons olive oil, divided 1 medium red onion, peeled and sliced 3 peeled garlic cloves (1 minced, 2 left whole) 2 cans (14 oz. each) crushed tomatoes 1 teaspoon dried oregano About 1 tsp. each salt and freshly ground black pepper, divided 6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes 1/2 tsp. dried thyme 1 pound Lacinato kale (often sold as dinosaur or Tuscan kale) 9 whole-wheat lasagna noodles (about 8 oz.) (Often, whole wheat pastas are made with flax…be sure to read your labels!)1 container (15 oz.) part-skim-milk ricotta cheese 1/8 teaspoon ground nutmeg 2 cups shredded mozzarella cheese, divided
Preparation 1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.
2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.
3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.
4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.
5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.
6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.
7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.
8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.
Grilled Halibut with Chimichurri Sauce from Epicurious.com
1/3 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1 tablespoon water 1 tablespoon minced garlic 1 tablespoon minced shallot 3/4 teaaspoon hot red-pepper flakes 3/4 cup chopped flat-leaf parsley 4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick) 1 tablespoon vegetable oil print a shopping list for this recipe
Preparation
Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
Serve fish drizzled with some of chimichurri; serve remainder on the side.
Cooks' notes: ·Halibut can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat. ·Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.
I wanted to share some thoughts about tilapia since a study just came out suggesting that it may not be a"healthy" fish, because its ratio of omega-6 fatty acids to omega-3 fatty acids was too high.
A few years ago I was looking for information on the fatty acid content of tilapia. It was nearly impossible to find. I did manage to find a tilapia researcher, Kevin Fitzsimmons, who makes a living helping countries develop tilapia farms for economic development.
He told me that the fatty acid content of tilapia varies from farm to farm and it is dependent on the market the tilapia are being sold to. For example, tilapia grown to be sold in China is actually very lean, because the Chinese like to make soups with their fish. Tilapia sold in the United States is very fat…because like everything else, Americans have to have fat, juicy, oversized portions of it.
So if an American researcher took a sample of American tilapia from just one farm, that had been fattened up to make the American consumer happy…OF COURSE this is what she would find if she analyzed the tissue!!!
We do the same thing to livestock. We fatten them with omega-6 predominant grains, then we complain that they're not good for us. I find it interesting that we mess with nature like this, then point the finger at nature when the food supposedly becomes a problem.
It's probably hard to do, and maybe that should be one of my projects, to find out what kinds of feed are given to tilapia at which farms. Maybe there are better ones out there who just didn't know they needed to promote their superior feed.
I would not interpret this finding in a completely negative fashion. Tilapia is a non-fishy tasting fish that has much potential for getting people who don't eat fish to even try it…once in awhile, a tilapia filet is fine. And in the meantime, maybe tilapia farmers can work to improve the quality of the food they feed their fish, so it contains the fatty acid balance that makes it a perfectly fine food choice.
Way back in the early 80's when I was a brand-new dietitian, we were taught to teach our clients to avoid nuts because of their high fat content. Today, nuts are the new health food. But research is often written up in ways that place a specific nut in the spotlight, without a big-picture perspective.
For example: Walnuts are routinely listed as"the" nut to eat because of their high omega-3 content. Most people do not realize that the omega-6 content of walnuts is so high that it is mathematically impossible to improve your dietary omega-6 to omega-3 ratio by eating only walnuts and no other nuts. Does that mean you shouldn't eat walnuts? Absolutely not! In all honesty, it is mathematically impossible to improve your omega-6 to omega-3 ratio with any nut. It is, however, yet another example of the imbalances we create when we focus on a handful of"super foods" and don't pursue variety.
Being the statistics nerd that I am, I spent the other afternoon looking at 10 different nuts in several different ways. I came to some interesting conclusions. Let me work you through what I did. I don't mean to be tedious, I just want to be transparent so anyone else can work through the analysis just as I did. If you're just looking for what nuts are best to eat,simply skip to the bottom of this post.
1. Analysis one: Best anti-inflammatory index (potential for a food to prevent or promote inflammation, as indexed at http://www.nutritiondata.com/), ranked in order of best to worst: macadamia hazelnut almond cashew peanut pistachio Brazil pecan walnut pine 2. Analysis two: Omega-3 fatty acid content, ranked from highest to lowest per ounce of nuts: walnut pecan pine pistachio macadamia cashew hazelnut Brazil peanut almond Important point of interest: almonds are the only nut that contain absolutely NO omega-3 fatty acids. 3. Analysis 3: Omega-6 to omega-3 ratio, ranked from lowest (most beneficial) to highest (least beneficial) walnut macadamia Brazil pecan cashew pistachio hazelnut pine peanut almond 4. Analysis 4: Total omega-3 and monounsaturated fat content, ranked from highest (most beneficial) to lowest macadamia hazelnut pecan almond cashew brazil peanut pistachio pine walnut 5. Analysis 5: Total saturated fat content, ranked from lowest (most beneficial) to highest walnut almond hazelnut pine pistachio pecan peanut cashew macadamia Brazil SUMMARY ANALYSIS: In each list, I placed a number"1" next to the top item, and numbered each nut below it in numerical order. Then I added up the scores for each nut based on their rank in each category. The lowest score shows the overall rank. This helps nuts that many not have one outstanding quality still receive a decent ranking--it gets credit, in other words, for being all-around pretty good without being written off for having one quality that is considered"bad" striking it off as"unhealthy". It also keeps a nut with one outstanding quality for getting too much credit when there may be nutritional aspects that truly keep it from being a superfood. The final rankings, with the most potentially beneficial at the top: macadamia hazelnut walnut pecan cashew almond/pistachio (tied) Brazil/pine (tied) peanut I guess you could say…just like people, all nuts have their good and not-so-great qualities. By spending too much time with one, you'll miss out on the benefits of the others. Diversify your interests, and you'll get the best benefit.
