My parents have a time share on the island of Kauai. In a recent conversation they mentioned that they are gearing up for their every-other-year trip, and what came to mind? Not the beaches, not the snorkeling, not the sunsets…but the coffee-crusted macadamia nuts they always bring back.
When I started in this profession waaaay back when, I was taught to teach that nuts were to be avoided. And that macadamia nuts were the worst of the worst.
Recently, a colleague and I did an analysis of all nuts. Using a nutrient database, we developed a ratio: pro-inflammatory fats (saturated and omega-6) to anti-inflammatory fats (monounsaturated and omega-3). What we discovered when we did this was that the highest anti-inflammatory rating belonged to macadamia nuts. The reason is that macadamias proportionately have a very high monounsaturated fat content. Monounsaturated fats are the healthy fats often associated with olive oil and avocados.
Was I ever stoked!
Sometimes I feel like I'm in a"Where's Waldo?" drawing…and consumers have to find me in the middle of the crowd, the lone nutritionist who's encouraging them to eat all nuts, not just walnuts. It's not that I don't like walnuts, I just think they get way too much attention considering the health values of other nuts.
Looks like other researchers are making the same discovery. Recently a laboratory at Pennsylvania State University reported that an ounce and a half of macadamia nuts daily helped to reduce total cholesterol, low density lipoprotein (LDL), and triglycerides.
Macadamia oil is also a popular ingredient in acne lotions. And it is being researched as a potential anti-aging agent for skin preparations.
Of course, eating any nut in excess is as potentially detrimental as eating any food in excess. But I know in my counseling that clients are always looking for good snack ideas. It's so fun to help them learn how that ounce of nuts, in the middle of the afternoon, can help stave off hunger until dinnertime.
Nuts are not to be feared…anymore.
Griel AE, Cao Y, Bagshaw DD, Cifelli AM, Holub B, Kris-Etherton PM. A macadamia nut-rich diet reduces total and LDL-cholesterol in mildly hypercholesterolemic men and women. J Nutr. 2008 Apr;138(4):761-7.
Akhtar N, Yazan Y. Formulation and in-vivo evaluation of a cosmetic multiple emulsion containing vitamin C and wheat protein. Pak J Pharm Sci. 2008 Jan;21(1):45-50.
The day after the FDA warning about pistachio nuts came out, I was in a local grocery store. As I walked through the produce aisle, I noticed the produce manager and his clerk with a huge bin; they were emptying out their inventory of pistachio nuts into a huge garbage bin. They had no idea where their pistachios had come from, and they had to throw them away.
I felt sad that so much food had to be wasted.
The day that the FDA warning about pistachio nuts came out, I received a note from Whole Foods Market. They were working to source where all their pistachio nuts came from. A detailed memo was released later in the week regarding the safety of pistachios in their many stores.
Please read this blog post and make your own decisions. But do consider the value in being an informed consumer. If you are judicious about where you shop, it may be worth a little extra investment. If you make a choice to purchase locally grown products at your farmer's market, you're not only supporting a local small business, you know exactly what hands your food passed through before it fell into yours.
There will come a time when pistachios will be considered generally healthy to eat, no matter what the source. And when that comes, keep these pistachio fun facts in mind:
--a one ounce serving of pistachio nuts scores higher on the USDA's antioxidant scorecard than a cup of green tea. --pistachio nuts can help to reduce bad cholesterol and raise good cholesterol --pistachio nuts are high in lutein and can help prevent macular degeneration, a leading cause of blindness --pistachio nuts are a good source of many vitamins and minerals, including: thiamin, vitamin B6, copper, manganese, potassium, dietary fiber, phosphorus and magnesium --pistachio nuts are a good source of healthy fats, including omega-3's
My point is…I hope you don't eliminate pistachios completely from your diet because of what you've heard in the news. The pistachio recall was specifically for pistachios from Setton Farms. If you can shop at a store or farmer's market where you can be assured pistachios did not pass through this processing plant, they can be a wonderful addition to your PCOS eating plan.
Here's a recipe for white bean pistachio chili to get you started!
Sorry for the silence, I was in Boston for a sports nutrition conference, promoting the Nordic Naturals line of fish oils. I've been sidelined from my half marathon training with a cranky knee, and it was so nice to get off of the elliptical trainer, get outside, and walk along the Charles River to and from my hotel and the conference!
Something I was very happy to see, throughout the conference, was the emphasis on nuts in general as a healthy food. I've been frustrated for a long, long time that the walnut people seemed to be the only nut commodity board with media contacts. Not that I don't like walnuts, but there's nothing wrong with other nuts as well.
I did an analysis for an article a few years ago, in which I compared the ratios of beneficial fats (omega-3's and monounsaturated) to potentially detrimental fats (omega-6's and polyunsaturated). And when they were all lined up in terms of most beneficial to least beneficial…walnuts actually turned up at the bottom of the list. Macadamias came out on top!
I use that analysis in my trainings, and dietitians will always immediately say,"But macadamias are so high in fat." Precisely. But it's the kind of fat that keeps us healthy. Lucky for me…my very favorite way to have nuts is macadamia nuts roasted in coffee, the way they fix them in Hawaii.
Anyway…(I tend to get distracted in this blog, don't I?)…
…one of the presentations showed data for macadamias, pecans, and pistachios, suggesting that they, too, are good foods to include in an anti-inflammatory (aka anti-PCOS and pro-fertility) diet. Nuts, in addition to good fats, have a variety of antioxidants that can delay and prevent aging and help fight stress. I even learned that the green part of pistachios contains lutein, which makes them good for eye health. Who knew a food so fun to eat would also be so helpful to my health?
Of course, there's a limit to how many nuts can be healthy, and fat has calories, no matter where it comes from. But if you're reaching for a handful of pistachios instead of a bag of Fritos, it's nice to know you're also reaching for better health.
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.
When you're dealing with something as chronic and serious as PCOS, you can get focused on what is the perfect food, the perfect meal, the perfect diet…and if it's not perfect…don't bother.
That, in the end, may be your perfect downfall.
Consider two studies, both done with nuts.
In the first one, subjects were divided into two groups. One was, in addition to their regular diet, given only 31 grams' fat worth of walnuts, the other, a similar volume of almonds.
Walnuts decreased low-density lipoprotein-cholesterol, almonds did, but not to the same degree. Walnuts increased insulin response during OGTT by 26% (P < 0.02).
Walnuts decreased hemoglobin A1c, almonds did not.
Walnuts increased sex hormone-binding globulin Almonds reduced free androgen index
Betcha thought till I got to that last part that I was going to nix almonds, didntcha? Nope.
The message here is not that almonds are bad and walnuts are good, but rather that walnuts and almonds both have benefit to your health, but in different ways. In fact, the name of this study is Differential effects of walnuts vs almonds on improving metabolic and endocrine parameters in PCOS, NOT Exclusively superior effect of walnuts compared to almonds on metabolic parameters in PCOS.
Let's look at a second study, using people with metabolic syndrome.
Fifty subjects were given 30 g/day of raw nuts (15 g walnuts, 7.5 g almonds and 7.5 g hazelnuts), or no nuts. Compared to the first study, I profiled, where no weight change occurred, in this study, there was a moderate weight loss experienced in the half of the group eating mixed nuts. LDL cholesterol decreased, as did fasting insulin and insulin resistance.
So just because when all you're eating is almonds and almonds don't improve insulin function the way walnuts do, it doesn't mean that you can't eat almonds. If you eat the two together, you can get the benefit of both. No single nut will give you a perfect hormone profile, but every single nut on the tree stands to benefit you in one way or another.
So stop paralyzing yourself out of eating foods you enjoy because they're not absolutely stand alone perfect…and mix it up a bit…literally!
Kalgaonkar S, Almario RU, Gurusinghe D, Garamendi EM, Buchan W, Kim K, Karakas SE. Differential effects of walnuts vs almonds on improving metabolic and endocrine parameters in PCOS. Eur J Clin Nutr. 2011 Mar;65(3):386-93. Epub 2010 Dec 15
Casas-Agustench P, López-Uriarte P, Bulló M, Ros E, Cabré-Vila JJ, Salas-Salvadó J. Effects of one serving of mixed nuts on serum lipids, insulin resistance and inflammatory markers in patients with the metabolic syndrome. Nutr Metab Cardiovasc Dis. 2011 Feb;21(2):126-35. Epub 2009 Dec 22.
I just read some information over the weekend targeted at women with PCOS, in which they were advised to eat more almonds because of their omega-3 content.
Please note, almonds do NOT contain omega-3 fatty acids. The only nuts that do, are walnuts, pecans, pine nuts, pistachio nuts, hazelnuts, and cashew nuts. If you wish to verify this for yourself, by visiting the USDA Nutrient Database. The compound you want to look for is called"18:3 undifferentiated fat".
Almonds are not bad for you, and in fact, they contain a lot of great things. In fact, according to the Almond Board of California, they are the tree nut highest in calcium, vitamin E, riboflavin, and niacin. All of these nutrients are important for total PCOS wellness.
It's just important to know that if you're looking for ways to boost your omega-3 intake (which we strongly encourage at inCYST), almonds are not going to be the nut that gets you there.
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.
Network member Dori Zerlin posted this as a comment to a post and I wanted to be sure readers didn't miss it. Thanks for taking the time to write, Dori!
I also would love to share my daily eating habits and recipes since I feel that my diet is pretty tasty even though it is quite healthy too. However, I do practice what I preach quite closely. And what I mean by that is as a dietitian working at Cedars-Sinai Medical Center, consulting with pre-and post-op lapband and gastric bypass patients, I teach them the importance of planning their meals ahead of time and eating balanced meals that contain a lean source of protein, a complex carbohydrate, and some heart-healthy fats. I do plan out most of my meals ahead of time and prepare them over the weekend or the night before since my weekly work schedule is tight and I have very little time for preparation let alone petty cash to spend on eating out. Therefore, this meal plan is what works for me and my lifestyle and my body type. I would not expect everyone to follow it or to enjoy it. My menu varies from day to day as well, but I am going to give 2 variations of what I might eat on any given day. I also take the following supplements with my meals spread out over the day: Krill Oil (contains omega 3-fatty acids), Calcium, Magnesium, Vitamin D (2000 IU), Basic Multivitamin, and Vitamin C.
Here is a sample with a variation for each meal or snack:
Breakfast 1 cup of nonfat plain sugar-free Greek Yogurt (by Trader Joe’s brand) 1/2 cup high fiber cereal (Organic Heritage Heirloom whole grains) or 1/3 cup of Trader Joe’s High Fiber Cereal. 1/2 cup frozen organic blueberries or strawberries Cinnamon and stevia to taste 1 tablespoon of Salba seeds ground
or
1/2 cup yogurt (same brand as above) 1/2 cup organic non-fat cottage cheese (by Nancy’s) 1/4 cup of raw oat bran hot cereal + a little bit of water to moisten it 1 Tbl. Salba 1/2 cup strawberries I use liquid stevia vanilla flavor to add a natural sweet vanilla flavor (Let this chill in the fridge over night and it is delicious the next day!)
Lunch 2 slices Turkey Bacon on 2 slices of Ezekial bread 2 slices of tomato or roasted red peppers spinach mustard With a salad on the side
or
Egg-white omelet w/ spinach, onions, and mushrooms, hot sauce I cook it with 1/2 cup of wild rice or two corn tortillas and salsa and a ranchero sauce
Snack A sugar-free dark chocolate protein bar called a Paleobar/or 10 raw nuts (almonds, pistachios, brazil nuts, etc.) with an apple or 1 cup of strawberries
Pre-workout snack 1 cup of the greek yogurt with 1/2 cup of cereal or fruit
Dinner (I don’t measure that much during dinner since I always end up taking double or more of the serving size on days I workout, so I go with my hunger here) Usually is a large stew made up of the following ingredients: Steamed veggies (asparagus, cauliflower, mushrooms, cabbage, etc.) Some sort of protein (fish, chicken, turkey, etc.) Either Corn tortillas, wild rice, brown rice, or ezekial bread I use marinara sauce a lot to season my stews or salsa or other spices for variation I also have a large salad with it and use some store bought salad dressings from Trader Joe’s or Whole Foods.
Snack 1 cup yogurt 1/2 cup of frozen berries 1 oz. of raw nuts Sometimes I will also have a cup of unsweetened non-fat almond milk (vanilla or chocolate) and mix in some stevia, cereal, fruit, and nuts.
I generally do weight training 4 days a week and use the elliptical machine at the gym for about 30 minutes as well. I do a pilates class once a week if I can make it. Staying active and physically fit help me to stay in shape and is very important to me. I schedule it into my days the same way that I schedule my meals ahead of time. Therefore it goes to show you that it does take consistent hard work for even myself to get the results that I have achieved thus far. (Although it does become second nature after awhile: ).)
Over the weekend, I had the honor and pleasure of training the newest members of the inCYST network. I'll share more about them in another post!
I realized while doing that training that there is something I always share in professional presentations, that I have yet to post on this blog. It has to do with my perspective about the fact that walnuts consistently show up on every blog post and in every interview about increasing the omega-3's in your diet…and when you do the math…it turns out there may be some other great choices, potentially even better choices, than walnuts for doing this job.
TRUE Walnuts have the highest amount of omega-3 fatty acids per gram of nut than any other nut, about 2.5 grams per ounce.
TRUE Walnuts also have a very high amount of omega-6 fatty acids per gram of nut, about 10 grams per ounce.
TRUE Walnuts have an omega-6 to omega-3 ratio of 4 to 1. If this was the only food we ever ate, this is actually a decent ratio.
HOWEVER…The problem is, when people are trying to use diet for help with inflammatory diseases like PCOS, their ultimate goal is to simultaneously reduce omega-6 intake and increase omega-3 intake. Every time you eat walnuts, you increase both omega-3 and omega-6 intake.
NUTTY STRATEGIES FOR BALANCING OMEGA-3'S AND OMEGA-6'S 1. Don't eliminate walnuts! They still, in moderation, have a lot of great health benefits.
2. Eat a variety of nuts. I like to shop at a store that has bulk food bins. Every week they have a different nut on sale. I went to IKEA and bought a bunch of see-through canisters. Every week I purchase a pound of whatever is on sale and add it to my collection. That way I can snack on almonds, cashews, macadamias, pecans…and always have them on hand for cooking or salads. That way I get the best each nut has to offer, while minimizing potential problems that might arise from getting too much of one kind of nut.
3. Know your anti-inflammatory nuts. If correcting your omega-6 to omega-3 ratio is your current most important goal, get friendly with the following nuts: macadamia, hazelnut, pecan, pine, pistachio. I ranked them in order of which ones have the highest ratio of omega-3 and monounsaturated fats compared to omega-6 and saturated fats. (Thanks to friend and colleague Johanna Roth for helping with that analysis).
Each of these types of nuts, has an anti-inflammmatory benefit related to its fat profile. Peanuts, peanut oil, and old-fashioned style (no trans fat) peanut butter are pretty neutral, won't hurt your ratio, but won't really improve it. (Peanut butter is a great and inexpensive choice, and is perfect when eaten in an overall diet that also includes fish, flax, and other omega-3 balancing choices.)
(Monounsaturated fats are mathematically neutral and healthfully beneficial. They are the type of fats also found in olive oil and avocados).
Most people who recommend walnuts as part of their Top Ten List of Foods have not taken the time to do all of the math. They simply stopped at the basic analysis.
It was fun to see that our virtual grocery shopping tour was so popular! Here are some things to look for, either in your local grocery store, or through the provided links.
Bob's Red Mill Soup Mix, Veggie, 28-Ounce Units (Pack of 4) Bob's Red Mill is one of my favorite companies. Practically everything they sell is worth your consideration. Here's a soup mix you can throw into your slow cooker, with some favorite veggies.
Sensible Foods Organic Crunch Dried Snacks, Apple Harvest, 0.75-Ounce, 12-Count Pouches A great substitute for a bag of chips!
Tinkyada Brown Rice Penne Pasta with Rice Bran, 16-Ounce Packages (Pack of 12) Some high-fiber, gluten free pasta.
Kavli Crispbread, Garlic, 5.29-Ounce Boxes (Pack of 12) Crackers are a hard one. Here's one of my favorites.
Roland Feng Shui Edamamee Edamame is a type of tofu with lower potential to throw your hormones out of balance. It's great to throw on a salad or toss into a pilaf.
Bob's Red Mill Fig Nuggets, 18-Ounce Packages (Pack of 4) If you like Fig Newtons, why not figs? They are a great dried fruit to keep on hand!
Sahale Snacks Variety Pack of 3 Flavors, 0.75-Ounce Pouch (Pack of 30) Nuts, nuts, nuts…great source of healthy fats.
Westbrae Natural Vegetarian Organic Kidney Beans, 15 Ounce Cans (Pack of 12) A can of beans is a great basis for a quick dinner.in a salad, a quick soup or chili, or a burrito.
Honest Foods Granola Planks, Blueberry Vanilla Crackle, 3-Ounce Bars (Pack of 6) Just another"bar", but one with a nice combination of ingredients.
All things quinoa One of my favorite grains, it's high protein, low glycemic, and great for helping to balance hormones.
Fluctuating hormones, limited research, and dietary recommendations that are all over the place (ranging from vegan to Paleo) are all things that characterize PCOS. Given the vagaries of PCOS treatment (really, how many divergent opinions can we extract from a gynecologist, an endocrinologist, a reproductive gynecologist, and a dietician or two?!) and the limited success that treatments often have, it can be really tempting to think about abandoning western (allopathic, traditional) medicine and going in search of alternative care.
Alternative care includes, but is not limited to, homeopathy, meditation, nutritional coaching or consultation with unlicensed individuals, muscle testing, psychological counseling from unlicensed individuals, yoga, spiritual counseling, reiki, and EFT. We often think of acupuncture, chiropractic, osteopathy, massage, and naturopathy as part of the alternative spectrum, but in fact they’re generally well-regulated, licensed professions, and many of them have been studied extensively, and received acceptance from both traditional and alternative practitioners.
I’ve been through hundreds of treatments myself, both traditional and alternative. I’m highly sympathetic to your frustration and feelings of hopelessness. And while I’m personally all for exploring the alternatives, I’m also cautious. Just because something is “natural” doesn’t mean it’s safe. I, for example, actually believed the “dietician” some years ago who told me that, if I just gave them a good trial of a couple of weeks, I’d ultimately have no problem digesting the nuts to which I’d been told I was allergic (and the swelling in my throat when I ate them seemed to verify that, but I had faith!). Nuts are great, so I dutifully tried all sorts of tree nuts, and had a bad enough reaction to walnuts that my allergist thought I’d better keep an Epi-Pen with me at all times. As in, I could have a potentially fatal allergic reaction to them, so I’d better be prepared. Epic fail on the natural/alternative nutrition approach, in other words.
HCG injections that back-fire and result in more weight gain; poorly regulated, excessive, and/or inappropriate supplements; homeopathic treatments that result in unmitigated symptoms, up to and including depression-inducing insomnia; diarrhea, constipation, and other digestive disturbances; unnoticeable impacts from treatments or supplements that a practitioner swears are working, but just taking time; malnutrition; exercise-induced damage of all sorts; allergic reactions – the list of problems is endless. This is not to say that western medicine doesn’t have most of the same potential side effects, not to mention quite a few that are equally if not moreacute, but I think it’s important to know what you’re dealing with.
What I worry about from the mental health side of things is:
-Not wanting to take prescription medication for depression when it’s clearly indicated may be fatal;
-The pursuit of hope – and subsequent failure to achieve the desired results – can result in a sharper drop-off of hope – right into hopelessness, which is a predictor for suicidality;
--Wasting money, time, and other resources can contribute further to feelings of hopelessness;
--Unknown/unstudied impacts on the brain, mood, and our future health;
--Shame or embarrassment about not trusting one’s doctor enough, leading to keeping the alternative care a secret, which can impair your M.D.’s ability to provide appropriate treatment;
--The endless pursuit of alternatives may impair the process of reaching acceptance about your condition, its permanence, and it’s long-term health implications; and
--Information overload is already prevalent in our society; unfortunately, the alternative care world is full of even more phenomenal amounts of inaccurate, misleading, and anecdotal evidence than the world of Western medicine.
I want you to be empowered, educated, and make informed decisions. I want you to know your options, both Western/allopathic and alternative. I want you to take charge of your health, and use your health care dollars wisely. I want you to use your time and energy and hope in ways that have a meaningful impact on your health. I want you to be well.
Gretchen Kubacky, Psy.D. is a Health Psychologist in private practice in West Los Angeles, California. She has completed the inCYST training. She specializes in counseling women and couples who are coping with infertility, PCOS, and related endocrine disorders and chronic illnesses.
If you would like to learn more about Dr. HOUSE or her practice, or obtain referrals in the Los Angeles area, please visit her website at www.drhousemd.com, or e-mail her atAskDrGretchen@gmail.com. You can also follow her on Twitter @askdrhousemd.
I thought I'd shine a little light on one of the season's antioxidant powerhouses — cranberries. We tend to associate antioxidants with summer foods such as berries, but check out some of the things cranberries can do for you!
--They may keep ulcer-causing bacteria from attaching to the stomach lining.
--They help to prevent cancer
--They help to protect against cardiovascular disease
Cranberries contain the same antioxidant, anthocyanin, as blueberries. What is interesting about cranberries, though, is that they are grown on the water, which helps to increase their anthocyanin content. Antioxidants aren't just created for humans, they're found in plants where they are doing their protective work. You can say that in cranberries, these anthocyanins are working kind of like sunscreen does for us! And they do double duty when you eat them yourself.
Cranberries are most likely to provide the highest benefit when eaten whole (not as a sauce or in a Cape Codder)…so since most of us don't really know what to do with cranberries outside of those two things, I looked up a few cranberry recipes. The salsa recipe comes from http://www.allrecipes.com/, and the rest come from the Cape Cod Cranberry Grower's Association, where you might want to visit for even more ideas.
Here's to red food keeping us healthy!
Cranberry Salsa
1 (12 ounce) bag cranberries, fresh or frozen 1 bunch cilantro, chopped 1 bunch green onions, cut into 3 inch lengths 1 jalapeno pepper, seeded and minced 2 limes, juiced 3/4 cup white sugar 1 pinch salt
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Add orange zest and chopped dried cranberry to crumbled goat cheese. Pulse for 5 seconds, or until cheese mixture will start to form a ball.
Remove cheese mixture from work bowl and separate into two balls. Form each cheese balls into a log shape approximately 2x4 inches each.
Place half of the almonds onto a piece of wax paper. Roll one goat cheese log over almonds, covering the entire surface of the log, gently pressing to assure the almonds stick.
Repeat with the remaining second log and almonds. Wrap the logs individually in plastic wrap and refrigerate for 3 hours before serving. Serve on Baguette Croutes (see recipe below).
Cranberry Almond Goat Cheese Logs will keep in the refrigerator for 1 week.
Bake until just golden, 10-12 minutes. Transfer to a serving tray and let cool. Spread Cranberry Almond Goat Cheese Log on Baguette Croutes and serve.
Warm Baby Spinach and Cranberry Salad
6 servings
1 package baby spinach, washed and cleaned thoroughly ½ cup sweetened dried cranberries ¼ cup pine nuts ¼ cup Italian Salad Dressing 2 clove garlic, minced 2 tablespoon olive oil Place cleaned baby spinach in serving bowl.
Place sauté pan over medium heat. Add oil.
Add pine nuts and sauté quickly until lightly browned.
Add minced garlic and sweetened dried cranberries and stir quickly to coat with oil.
Let simmer for about 30 seconds.
Add Zesty Italian Dressing, stir, remove from heat and pour over baby spinach.
Serve immediately with entrée as a side dish.
Cranberry Couscous
4 servings 2 tablespoons olive oil ¼ cup chopped white onion 1 ½ cups cranberry juice cocktail, heated to a simmer 1 cup couscous ¼ cup chopped pistachios 2 scallions green parts only ½ cup sweetened dried cranberries salt and pepper (to taste)
In a medium saucepan add olive oil.
Add the white onion, sweetened dried cranberries and pistachios, and saute gently over low heat until onion is translucent and slightly fragrant.
Add the couscous and the warm cranberry juice cocktail.
Stir with a fork to combine, cover.
Let sit for 10 minutes.
Add the scallions. Fluff with fork.
Season, to taste, with salt and pepper. Toss gently to combine.
After posting yesterday's article one of our Trinidadian readers asked about sorrel…and gave me my research project for the day.
Sorrel is popular in many other places, too, including: Nigeria, Romania, Russia, Hungary, Belgium, and Greece…so hopefully this will put some on more than a few island plates!
Because sorrel is so popular in the Caribbean, it's been studied by the Scientific Research Council of Jamaica and they've found out some interesting things:
-The leaves are high in flavonoids, which means there are antioxidants there! (It's those flavonoids that give sorrel those beautiful red veins you see in the photo.) -There is some thought that sorrel leaves may have some potent cancer-fighting ability. -Sorrel tea, popular in many cultures, may help to reduce triglycerides.
I've never even seen it in a store or farmer's market in my part of the world so I've never had an opportunity to experiment with it. Apparently the leaves taste a little bit like strawberry or kiwi fruit. I may have to schedule a reseach trip for this one! In the recipes I've found it's a green that is available primarily in the spring, so I'm a little late in that respect. But I wanted to answer the question while it was being discussed.
Here's a recipe from the Two Small Farms blog that uses a popular favorite, pesto, as a place to include sorrel. Enjoy!
Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.
2 cups coarsely chopped fresh sorrel, ribs removed 1/3 cup packed fresh parsley leaves 2 garlic cloves, roughly chopped 1/3 cup freshly grated parmesan 1/4 cup pine nuts 1/2 teaspoon salt 1/4 cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.
It's little things that add up to big changes. And it's the canister of little pumpkin seeds in my kitchen cabinet that reminded me it was time for a new food of the week!
One of the things I think people miss most when eating healthier is the perception that they are sacrificing the"crunch". I'm not sure where that perception comes from, with most produce providing a great crunchy alternative…but for those of you who just don't think carrots are a fair crunchy trade for potato chips, think about seeds and nuts.
I used to hate pumpkin seeds as a kid, but it's probably because we scooped them out of the gooey Halloween aftermath and had to take the shell off to eat them. These days, shelled roasted pumpkin seeds are available in the bulk food sections of most grocery stores.
I like pumpkin seeds because they contain omega-3 fatty acids. Not the kind you'll get in fish, but still a healthy fat. I also like their versatility. You can sprinkle them on a salad or soups. You can add them to a tuna or chicken salad. Crushed or ground, you can add them to any flour you're using for a baking recipe. Mix them into your bread crumbs and crust your chicken or fish. Or…just have a handful when you walk in the door while you wait for dinner to be ready.
I like to store all my seeds and nuts in glass canisters so that I'm reminded that I have them. And if I remember they are there, I'm challenged to think of ways to put them into my other foods.
So you've been told you need to clean up your nutrition act, and you've stopped eating the Fritos. You've decided to stop being the reason the stock price of your local fast food restaurant has weathered the Wall Street willies. Your salad dressing shelf in your refrigerator is now half of what's in your refrigerator.
Still no luck.
Hey, isn't eating better supposed to be the answer?
Depends on how you define eating better.
I'm noticing with my inCYST classes that a disproportionate percentage of women coming for information have adopted vegetarian practices. And I'm beginning to wonder if it isn't part of the problem.
No, the problem isn't that you're vegetarian. It's how you're defining vegetarian, and it's how you go about being one that matters. Here are my simple rules for being the healthiest (potentially fertile) vegetarian you can be.
1. Define your vegetarianism by what you DO eat.
Most people I know who become vegetarian after eating meat, define that practice in terms of what they DON'T eat. They DON'T do red meat. They DON'T do dairy. They DON'T do fish. DON'T, DON'T, DON'T.
Therein lies the problem.
A most important rule of nutrition is, when you eliminate an entire category of food, for whatever reason, be it meat or wheat, you are also eliminating crucial nutrients that this category contains.
My definition of vegetarian is someone who meets all of their complete nutritional needs without using animal products.
Do you know what fertility-related nutrients you're likely short on if all you've done is cut out meat? If not, read on!
2. Zap yourself with zinc!
Zinc is needed for oodles of reactions that keep your body running, from your brain to your ovaries. Are you eating whole grains? Beans? Pumpkin and sunflower seeds? Nuts? Oops…go get your shopping list, right now, and put them down!
3. Forgetting folate can be fatal
You likely know about this nutrient since there has been so much publicity about its role in pregnancy. Put spinach on your sandwich instead of lettuce…make sure your morning cereal is fortified…eat more beans and split peas…and become savvy with sunflower seeds!
4. Cultivate a copper attitude
It's not as famous as folate, but it still is important to remember. Outside of red meat, its vegan sources are rather random: molasses, green olives, cocoa, nuts, avocadoes, black pepper, sunflower seeds…hopefully at least one of these sounds tasty!
5. Try to remember tryptophan
Tryptophan is a building block for serotonin, one of the major neurotransmitters regulating the brain's hormone center. For vegetarians, there are still a lot of options even if you're not using dairy products or eating turkey. Does your pantry have…cocoa, mangoes, sesame seeds, pumpkin seeds, oats, dates, chickpeas, peanuts, bananas, and sunflower seeds? It needs to.
6. Allow for algae
If you're vegan, chances are you're not getting enough DHA and EPA, the omega-3 fatty acids primarily found in fish. Become friendly with an ingredient known as Life's DHA, a marine algae source of DHA (unfortunately not EPA), that is being added to vegan-friendly foods. The link I'm providing gets you to the most recent list of foods containing this ingredient that you may want to become proficient at finding.
7. Not all vegan products are created equally healthy. Be sure if you've gone vegan, that you are aware of oils that can interfere with healthy balance. These oils are all vegan, but tend to be pro-inflammatory: safflower, sunflower, soybean, corn, cottonseed, sesame. (Remember my"S and C" rule from previous posts. If you're eating absolutely no meat at all, but you're eating a salad doused with soybean oil-based dressing…that could be a problem. Become familiar with brands that are made with olive or canola oils, or learn to make vinaigrettes. (Canola is the"C" oil exception, by the way.
8. Be happy without hydrogenated.
Hydrogenated = trans fat. Enough said.
9. Forget the fructose…high fructose corn syrup, that is.
It's been connected to insulin resistance in more than one study. And despite what marketers would really like you to believe, more than one nutrition expert does not endorse its use.
10. Be pro-protein
This is the most obvious one…know your complementary proteins and be sure your diet includes them. One caveat…soy may be hard on your thyroid function and is not a good choice if you have a family history of breast cancer. Be sure you are reading labels, as soy is a filler in many, many foods.
I like to look for patterns that make nutrition recommendations easy to recommend. In this post, it didn't work out that way. A lot of these foods are random. If I'm not giving you ideas that seem easy to work into your food plan…think of consulting with one of our experts! That's what we excel at, and that's what we're waiting to help you with.
After all, you became vegan to be healthy, let's work together to do it correctly.
I almost missed Mark Moody. I had been enjoying myself at a gallery opening hosted at the local After Hours Creative Gallery, featuring the work of local artist friends Gennaro Garcia and Joe Ray. As I stood to leave, I noticed a cowboy on the other side of the beverage table, with a pint of strawberries and a pint of grapes, that he was rolling in something for people to taste.
I strolled over to see what he was doing. Turns out, he was letting people sample mesquite flour he produces from his property in Bouse, Arizona (a town so small even this near-Arizona native had to Mapquest it to find it!).
It didn't take much to get Mark talking about his passion. At his feet was a Native American metate, or grinding stone, that he was using to demonstrate how mesquite beans were traditionally processed into flour. He told me, he found the metate on his property, beneath a mesquite tree, where it was likely used long ago to reap nutrition from the desert.
Mesquite flour has been around for eons, but has only recently caught the attention of consumers. The trees abound in the Sonoran desert. My parents recently brought me some flour they had milled from their own backyard harvest in Tucson. It's a labor-intensive process, which makes it a challenging product to bring to market.
Nutritionally, mesquite flour is high in protein and soluble fibers, which helps to make it low-glycemic. It is also gluten-free. As far as other nutrients, it's a decent source of calcium, magnesium, potassium, iron, and zinc. Its taste is described as nutty, sweet, hints of molasses, caramel, cinnamon…I'll leave it up to you to try. I can tell you I loved the bread I made with it! It does require a bit of adjusting when baking, as I learned with my first loaf of bread. But I've pasted a few tested recipes below to get you started.
New Mexico State University has an interesting summary of some of the compounds in mesquite with potential health benefits. These include from antidepressant to anti-inflammatory to liver protection. I would NOT quit taking any prescribed medications based on this information, but it's interesting to note that nature provides us with many gentle options to medications when we diversify our diets.
Mark shared with me that he had been approached by a major purveyor of unique grains, to provide them mesquite flour to enhance their offerings, but, concerned he wouldn't be able to meet the demand, he turned the offer down. He does want to bring his product to market, but without compromising the business principles that have earned him a fine reputation in Arizona.
In order to honor Mark's commitment to quality, we'll offer his mesquite flours to you when supplies are available. That means if you really want it…no dilly-dallying!
********************************************************************************* Recipes I found at http://www.desertusa.com/ (and adapted slightly to fit with our inCYST recommendations)
MESQUITE CORNBREAD
from Native Peoples Magazine
3/4 C. each of cornmeal and flour 3/8 C. mesquite meal 2 tsp. baking powder 1/2 tsp. each baking soda and salt 1 C. yogurt 1 egg 3 Tbs. honey 3 Tbs. canola oil
MESQUITE ZUCCHINI BREAD
from Martha Darancou Aguirre of Rancho la Inmaculada
1 c mesquite meal (Sonoran) 1/2 c all purpose flour 1/2 c whole wheat flour 1 tsp ground cinnamon 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp ground nutmeg 1 c sugar (experiment to see how little you can get away with!) 1 c Finely shredded unpeeled zucchini 1/4 c chopped nuts 3 eggs 1 c canola oil
Mix flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In another bowl, mix sugar, zucchini, oil, egg and lemon peel. Mix well. Add flour mixture and stir until combined. Stir in nuts. Pour into greased 8x4x2 inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pan. Cool thoroughly before wrapping.
Combine dry ingredients in medium sized bowl. Combine the wet ingredients and stir into the dry ingredients just until combined. Spread into greased 8 inch by 8 inch pan. Bake 20 — 25 minutes at 350 degrees. For a unique Southwestern kick, add 1 tablespoon chipotle (dried, smoked jalapeno) flakes and 3/4 cup fresh or frozen corn kernels.
And this? Just a little shout out for Joe and Gennaro, who are 100% for me meeting Mark in the first place. It's a collaboration between the two. I've linked to their respective websites above if their creativity catches your eye.
I can tell by looking at this blog's visitation statistics that a very high percentage of its visitors are looking for help with an immediate problem that has"hit them where it hurts", so to speak. You may have acne. Or want a child. Or be looking for a successful weight loss plan.
The fact is, however, that sitting in my seat, it is equally important to offer insight and solutions for those problems as it is to educate about the big picture.
The fact is, 10% of women with PCOS will be diabetic by age 40.
The fact is, PCOS increases your risk of heart disease and high blood pressure.
And…since diabetes is increasingly being associated with Alzheimer's disease, the fact is, you may end up being at risk for that as well if you're on this blog looking for help with your acne.
Fortunately, you don't have to do one thing for your fertility, another for your acne, and another to prevent Alzheimer's. All the suggestions you see here work to help all organ systems function better.
And the fact is, there is a whole lot you can do to decrease your risk of having any of the problems mentioned above.
The fact is, you can't decrease your risk if you don't take action. That part of the solution is totally in your control.
In this particular study, the alpha-linolenic acid (ALA)concentrations in fat tissue were evaluated in 1819 people. (ALA is a type of omega-3 fatty acid found in flaxseed, flaxseed oil, soybeans, canola oil, and nuts, to name a few.)
Individuals with higher levels of ALA had a lower risk of heart attack.
The fact is…if you cook more often with canola oil, eat more nuts, put some edamame on your next salad, and/or add some ground flaxseed to your next bowl of oatmeal, you just might experience the same benefits as the people in this study.
If it can't hurt and it might help, there doesn't seem to be a reason not to try at least one of those things!
Campos H, Baylin A, Willett WC. Alpha-linolenic acid and risk of nonfatal acute myocardial infarction. Circulation. 2008 Jul 22;118(4):339-45. Epub 2008 Jul 7.
Hazelnuts have always been around my house. When I was a little girl we even had a dog who knew how to crack them open and enjoy the kernel inside! They're a common ingredient in holiday cooking, which has me thinking of hazelnuts a lot right now.
Hazelnuts are not as commonly known in the United States as other nuts, but they are a great PCOS-friendly food to become acquainted with. Hazelnuts are very high in monounsaturated fatty acids, putting them in a category similar to macadamia nuts, olives, and avocadoes.
In addition, they are a good source of iron, calcium, zinc, and potassium.
You can enjoy them the way Coco used to, simply cracking them open and eating them, or you can grind them into powder to use in baked goods, breading for fish and poultry, and salad dressings…anywhere you might use ground flaxseeds. (I like the way my coffee tastes after I've ground hazelnuts then coffee in my coffee grinder!)
Here's a great recipe for hazelnut pad thai from the Hazelnut Council. To make it even more PCOS friendly, try it with Shirataki Noodles and use either hazelnut oil or canola oil for cooking.
In my quest to get more omega-3 fatty acids into the people I meet, one of the most common comments I hear is,"I'm taking my omega 3-6-9 supplement."
I have learned from this, that sometimes the more popular concept is the one that is best marketed, not necessarily the one that is the best choice.
Here's why this supplement deserves reconsideration.
Omega-6 fatty acids are essential fatty acids. However, the problem with our diet is that we already have an oversupply of those in our food. Essential as they are, they are so prevalent we do not need to supplement with them. We actually need to dial back on the amount we consume. One of the reasons you see on this blog, and you hear me say when I speak, to minimize your intake of oils beginning with the letters"S" and"C" (corn, cottonseed, soy, safflower, sunflower, sesame), is because it's an easy memory trick to use when you're grocery shopping. If you can move away from these oils and focus more on avocado oil, olives, olive oils, nuts…and the only exception to that rule, canola oil, it is very effective at reducing an oversupply of omega-6 fatty acids within your body.
Omega-9 fatty acids are not essential. Meaning, we can make them from other compounds in our body and we do not need to supplement with them. They are a major component of olive oil, which, if you're reducing omega-6 intake and focusing more on the fats I just mentioned, should provide you with sufficient omega-9 in your diet. You should not need supplementation.
The fatty acid we have a lot of trouble getting, is omega-3. It's primarily found in fish, but is also, in varying forms, found in marine algae and algal-supplemented products, flaxseed, nuts, edamame, dark green leafy vegetables, and pumpkin seeds, to name a few. The differences between the fish-based and vegetarian-based omega-3's are discussed elsewhere in this blog. The important thing to take away from THIS post, is that if there's anything you need to focus on getting in your diet, it's omega-3's, not omega-6's.
I'm hoping someday that my"S and C" mnemonic will be more memorable than the"3-6-9" version that appears to be causing confusion.
2 heads cauliflower, finely ground in a food processor 1/2 fresh cup lemon juice 1 cup olive oil 1 tablespoon black pepper pinch of sea salt 1 bunch fresh parsley, stems removed 1 bunch fresh mint, stems removed 1 bunch fresh cilantro, stems removed 1 13oz jar pitted Greek olives
In a large mixing bowl, combine all of the ingredients and mix thoroughly
Marinated Bok Choy Salad
5 heads baby bok choy 1/3 cup olive oil 1/4 cup Nama Shoyu 4 cloves garlic, peeled
Starting from the bottom of the plant, chop the bok choy stalks into half-inch pieces, leaving the leaves whole. In a blender, combine the olive oil, Nama Shoyu and garlic and blend thoroughly. Add to the bok choy, mix well and serve.
Pesto Sauce
2-3 cloves garlic, peeled 1/2 fresh lemon juice pinch sea salt 1 cup raw pine nuts 1 cup fresh basil 2 tablespoons olive oil
In a high speed blender, combine all the ingredients, and blend until smooth. (can add 3/4 cup Thai cocunut water if desired) We served this last night over brown rice linguini pasta and it was delicious!!
