Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.

Mark's Daily Apple

12 May

Dear Mark: Cooking Omegas

Omega 3 EggsDear Mark,

What are your thoughts on Barry’s suggestion that there is some sort of problem in cooking O-3 enhanced eggs? I’ve seen similar things related to flax seed oil and roasted & toasted walnuts, etc. What is the bottom line on cooking with omega-3s?

Thanks to Ed and others who offered up similar questions in response to last week’s Enough Omegas? post.

Polyunsaturated fats (which include omega-3 fatty acids) are, indeed, very prone to oxidation when exposed to heat, light or oxygen. This oxidation essentially renders them rancid to some extent, and this will result in less appealing taste (and smell) as well as decreased nutritional value. Add to that the damage imposed by the resulting free radicals, and that “healthy” food has now become a health hazard.

Keep reading…

10 May

Metabolic Fingerprinting

fingerprintYes, it’s oh-so-middle-school, but we called it! Following the first ever metabolome-wide association study conducted across four countries, researchers are affirming the promise of metabolic fingerprinting in studying the links diet and other lifestyle factors have with specific disease risk. Once again, the focus is on gene expression, the resulting phenotype rather than our initial genetic “text.” Researchers compared levels of several metabolites (particles produced by the metabolic process) that were present in 4,630 subjects, who hailed from the U.S., the United Kingdom, China and Japan.

For the study, researchers took urine samples from volunteers aged between 40 and 59 and analysed these for over several thousand metabolite signals, using NMR spectroscopy and advanced statistics. The volunteers were participating in the INTERMAP study, an epidemiological study investigating the links between diet and blood pressure.

via Science Daily

Keep reading…

9 May

Reader Response: Practical Advice for Parents

DisgustedCaution: It is a dietary mine field out there. Kiddie junk food high and low! Parents, proceed at your own risk. And remember. Your seedlings deserve better.

Nancy S. offered these comments in response to last week’s News on the Seedling Front.

As a parent, I could really use some practical, realistic ideas about what to do for my kids. Specifically, lunch-box solutions that will keep them eating healthy and able to concentrate in school (and not trying to trade away their lunch for some kid’s HoHo). As a parent it is so easy to feel overwhelmed by all the stuff you are probably doing wrong, so having someone help you do what is right can go a long way to helping solve the problem!

Keep reading…

8 May

Healthy Tastes Great!

Tired of the same old protein night after night? Maybe you eat fish regularly, but don’t often venture beyond your staples of salmon and tuna? Then give Mahi Mahi a try. It rarely disappoints.

Keep reading…

8 May

Smart Fuel: Mahi Mahi

Mahi MahiFor years, those in the know – and we include ourselves in this category – have been harping on about the multiple health benefits associated with eating fish. But we haven’t written too much about which varieties are best, which pack the greatest nutritional punch, and, quite frankly, which are the most delicious.

Enter Mahi Mahi, or Dolphin fish or Dorado as it is often called. Although often thought of as native to Hawaii, this fish likes its vacation spots, cropping up in warm water locales such as Florida and areas off the Pacific coast. When in the water, Mahi Mahi can be easily recognized by its blunt head and vibrant blue-green and yellow scales. Once out of the water, a quality Mahi Mahi steak or fillet can be identified by its relative odorlessness as well as by the texture of its flesh, which should give slightly when you press it with a finger, and should be moist to the touch.

Keep reading…

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