Fats... Diet... heart disease...
Another 2010 study published in the American Journal of Clinical Nutrition found that a reduction in saturated fat intake must be evaluated in the context of replacement by other macronutrients, such as carbohydrates.
When you replace saturated fat with a highercarbohydrate intake, particularly refined carbohydrate, you exacerbate insulin resistance and obesity, increase triglycerides and small LDL particles, and reduce beneficial HDL cholesterol. The authors state that dietary efforts to improve your cardiovascular disease risk should primarily emphasize the limitation of refined carbohydrate intake, and weight reduction.
In a nutshell, eating fat and protein does not make you fat—carbohydrates do.
When you replace saturated fat with a highercarbohydrate intake, particularly refined carbohydrate, you exacerbate insulin resistance and obesity, increase triglycerides and small LDL particles, and reduce beneficial HDL cholesterol. The authors state that dietary efforts to improve your cardiovascular disease risk should primarily emphasize the limitation of refined carbohydrate intake, and weight reduction.
In a nutshell, eating fat and protein does not make you fat—carbohydrates do.
Zyflamend: mends you
Zyflamend is a natural alternative to other anti inflammatories, but unlike what is used in the mass markets, Zyflamend treats the CAUSE...
Zyflamend contains combinations of herbs used traditionally to promote a healthy inflammation response.*
These 10 herbs - most of which have been part of human diets for thousands of years - contain hundreds of bioactive constituents and are uniquely extracted to deliver the full spectrum of naturally occurring inflammation support. They are:
Cooking with oils...
We all need oils in our life...our hair, skin, metabolic processes and mental functioning need the good oils like omega 3, 6, 9. Some of these oils are taken in with food, and others are ingested during the cooking process. Even though the oil in the bottle is healthy for us, a few when heated can actually oxidize and turn into carcinogenic (free-radicals) compounds when heated past a safe temperature.
Oils that are best to use for high heat cooking include those with higher smoke points. These would include high-oleic safflower oil (smoke point: 450ºF/232ºC), high-oleic sunflower oil (smoke point: 450ºF/232ºC), avocado oil (smoke point: 520ºF/271ºC), or refined coconut oil (smoke point: 450ºF/232ºC). Also, you may consider ghee, which has a smoke point of 400˚-500˚F (204˚-260˚C).
Extra virgin olive oil is rich in monounsaturated fats and polyphenol antioxidants and has found to be heart healthy. Yet, we don't like to cook with extra virgin olive oil (the highest we'll cook with it is up to 250˚F121˚C, which is fine for making sauces or heating up a dish but not high enough for sautéing).
The reason we don't like to heat extra virgin olive oil to higher temperatures is because it has a lower smoke point than the other oils mentioned. All vegetable oils are susceptible to heat damage-much more so than the whole foods from which they were pressed or extracted. But in the case of extra virgin olive oil, the susceptibility is especially great, notably in the destruction of its polyphenolic phytonutrients. Extra virgin olive oil has such a great flavor let alone an amazingly rich nutrient profile that we want to preserve so we don't like to cook with it but rather enjoy it as a salad dressing or drizzled on foods after they have been cooked.
whfoods.com
Oils that are best to use for high heat cooking include those with higher smoke points. These would include high-oleic safflower oil (smoke point: 450ºF/232ºC), high-oleic sunflower oil (smoke point: 450ºF/232ºC), avocado oil (smoke point: 520ºF/271ºC), or refined coconut oil (smoke point: 450ºF/232ºC). Also, you may consider ghee, which has a smoke point of 400˚-500˚F (204˚-260˚C).
Extra virgin olive oil is rich in monounsaturated fats and polyphenol antioxidants and has found to be heart healthy. Yet, we don't like to cook with extra virgin olive oil (the highest we'll cook with it is up to 250˚F121˚C, which is fine for making sauces or heating up a dish but not high enough for sautéing).
The reason we don't like to heat extra virgin olive oil to higher temperatures is because it has a lower smoke point than the other oils mentioned. All vegetable oils are susceptible to heat damage-much more so than the whole foods from which they were pressed or extracted. But in the case of extra virgin olive oil, the susceptibility is especially great, notably in the destruction of its polyphenolic phytonutrients. Extra virgin olive oil has such a great flavor let alone an amazingly rich nutrient profile that we want to preserve so we don't like to cook with it but rather enjoy it as a salad dressing or drizzled on foods after they have been cooked.
whfoods.com
Subscribe to:
Posts (Atom)
Naturopathic Wellness Clinic
Dr Celeste @ Fitness Rising