On Life As A Picky Foodie

Dear Friends;

What is it about fat that has us so riled up?

Atkins-heads and low-carbers claim there’s nothing wrong with it, while others swear that it’s not about a diet but rather low-fat tastes better (yeah right!).

Here’s the skinny. 

Fat is, along with protein and carbohydrates, one of the three macronutrients that we need for a balanced diet.  It is available in both plants as well as animals though different sources yield different fats that our bodies absorb in different ways. 
So what’s all the ruckus about then?

Fat has veered between good guy and bad guy in the past couple of decades and while it is true that it yields more calories than its compadres – protein and carbohydrates provide four calories per gram, fat provides nine – it also has unique beneficial properties.

Fats are what give us a feeling of satiety, which is why many people who go on low-fat diets end up with humungous cravings.  Fats digest more slowly than other foods, keeping us full for longer.  And fats help with the assimilation of certain vitamins – A, D, E and K.

Many health problems related to fat intake are about the quality of fats ingested.  However, when consumed in appropriate quantities, fats give us a sense of grounding, a sense of security.  Fats help slow us down and help us stay warm.  In this crazy, fast-paced world, who wouldn’t crave those things? 

We hear a lot of fats being called a lot of different things: polyunsaturated, monounsaturated, saturated, EPA, DHA, GLA, omegas, etc.  In truth, all oils contain all of the above, but they are classified by the kind that is most predominant.

For example, did you know that olive oil, the darling of Mediterranean cuisine is 82% Monounsaturated fat, 8% polyunsaturated fat (what walnuts are famous for), and 10% saturated fat?

Oils can and are used medicinally – like flax, which many people take for a host of reasons.  It’s important to be aware of which oils can be used for what. 

When purchasing, check labels for unrefined, and use each oil according to what will best enhance its properties.  For example, cooking with flax oil will destroy the omegas it is famous for and actually render it detrimental to your health.  However, using it in a salad dressing is a great way to boost your greens’ nutritional properties.  Olive oil, on the other hand can, and has been used in a host of ways for centuries. 

For maximum benefits, store oils in dark glass containers away from direct sunlight.  The most fragile oils need to be refrigerated and always give them a good sniff before use: if it smells rancid and bitter, chances are you’d be better off investing in a new bottle.

Want to know more about what mono, poly, etc means?  Next week’s On Life As A Picky Foodie will chew the fat just a little more. But in the mean time, I’d love to hear from you what kinds of questions you ask yourself when you’re trying to figure out which oil does what and to whom. 

With love,

Gabriela

P.S. Do you take advantage of a day off to treat yourself extra well, or do you indulge in the things that you normally refrain from?  With the prospect of a few days of rest, we decided to dive deep into a bowl of Asian-inspired noodle soup.  Check out this week’s Friday Night Dinner Blog for the recipe. 

P.P.S. Thanks again to all of you who sent along new subscribers.  Please do keep 'em coming!  The free Picky Foodie one-on-one counseling session offer is still valid until the end of April.  Here's a reminder of how it works: get five friends, co-workers, family members or strangers to sign up to the On Life As A Picky Foodie newsletter, and you will receive a free forty-five minute consultation with yours truly.  Simply ask anyone signing up to email me and let me know your name.

(source: Paul Pitchford, Healing with Whole Foods)