Tag: monounsaturated fats
It doesn’t take much digging to figure out that most of the oils we eat in this country are fantastically poor choices. There’s the heavy processing to consider as well as the GMO sourcing, the rancidity, and dramatic omega fatty acid imbalance to name a few unsavory points. Sure, we make different choices in our own kitchens, but sometimes we find ourselves wishing we could recreate a certain taste in a Primal version of an old favorite recipe or just find a better flavor in one of our new favorite Primal meals. As a result, even the most Primally devout among us are on the lookout for the healthiest choices with the right practical adaptability. (And, oh yeah, good taste.) In the interest of relishing our food while respecting our bodies, we hunt down lesser appreciated alternatives. Plus, there’s just something fun about undermining the status quo to support worthy culinary underdogs. One of the great finds of my Primal journey has undoubtedly been avocado oil—a little recognized healthy fat with big versatility.
In a few short months, my team and I will be unveiling a new product that I’m confident you’ll be very interested in consuming. No, it’s not a book. It’s not an ebook, either, nor is it a new certification program or supplement. It’s something you eat – something you literally consume with your mouth. It’s a food product for which people have been clamoring and combing the grocery aisles, both brick and mortar and virtual, in vain. It’s mayo.
We’ll be releasing a Primal mayonnaise using avocado oil as the base.
Avocado fries have that tempting combination of a crispy outer layer, creamy middle and addictive fried flavor. Made with nothing more than avocado, coconut, egg, salt and spices, it’s a pure and healthful snack or salad topping loaded with beneficial fatty acids.
Before you scarf down an entire plateful, keep in mind that a little bit of avocado goes a long way. The good news is that avocado fries are both rich and filling so a small portion is plenty satisfying. This simple recipe gives avocado fries a Southwest flair, adding cumin and chili powder to the mix. You could take this theme a little further by adding finely chopped cilantro to the coating and finishing them with a squirt of fresh lime.
One last thing: Don’t make this recipe unless you have a bottle of hot sauce in the fridge. It adds the extra kick that sends avocado fries over the top.
The questionable foods just keep flowing in. As soon as I write a new “Is it Primal?” post, I’m inundated with new stuff to scrutinize. It’s like cutting the heads off the hydra (speaking of which, what are the nutritional qualities of hydra? talk about a sustainable animal food source). Luckily I like writing these posts, so they are probably here to stay. I hope you enjoy them. Well, let’s get on with it, shall we?
Today we’ll delve into the sordid inner world of the chia seed (of Chia Pet fame, yes), the dark underbelly of black rice, the hidden agendas of the refined avocado oil consortiums, the Communist North Korean plot to brainwash minds via sweet potato vermicelli consumption, and how strawberries might actually be trying to kill you (yeah, strawberries). Actually, we’ll just figure out if said foods are Primal or not.
Say you’re a guy or gal that travels for business. With jerky, nuts and other Primal snacks in tow you hit the road resolved to do your best while away from home. You employ your best modern foraging skills at the airport, gas station and at your hotel breakfast buffet. Everything is fine and dandy until, wait, there’s something not quite right about these eggs. The consistency is a little… off. Could they be powdered eggs? Yes, yes, they could be. Does it matter? I’ll tell you what I think on this and the topic of safe cooking temperatures for olive oil in this week’s Dear Mark.
Let’s jump right in.
The leaders of the dietary establishment either keeled over or started arming themselves with pitchforks as I wrote that title. (It’s a good day to enjoy the subversion, I think.) On a serious note, let me unpack this worthy question – one I tend to get often: how does one incorporate more fat into a day’s eating? This common inquiry usually comes from someone new to the Primal way of eating; someone that has just started ditching grains and sugars and is having a hard time replacing carbs with the fats they’ve always been told to avoid. And replace, at least in part, they must, or experience the inevitable crankiness and hunger (and possible failure) associated with not eating enough food.
Of all the things we do for our health, I think we all find this to be one of the more enjoyable efforts – at least once we get the hang of it. Go as clean as you can of course – pastured and organic or as close to it as you can obtain and afford. (It ensures better nutrition and fewer toxins.) But let’s not get caught up in details today. I’m ready to dig in. Are you?
Today’s edition of “Dear Mark” covers a variety of topics. We’ve got calcium supplementation – does it make sense and is it safe? Then, I briefly discuss cruciferous vegetables, which are said to have negative effects on thyroid health. Some studies support this, but are they an issue for healthy people? I also look at seed oils high in monounsaturated fats (yes, they exist) and low in the much-maligned polyunsaturated fats, and I discuss their suitability in a Primal eating plan. And finally, a reader asks if jogging is ever okay and, if so, how to do it the right way.
With that out of the way, let’s get to the questions.
Olive oil’s reputation has been besmirched. It isn’t the magic life elixir fueling the teeming hordes of Mediterranean-dieting, crusty bread-eating, moderate wine-drinking centenarians, but it doesn’t deserve to be tossed in the trash heap with soybean, grapeseed, corn, and canola oils. I sense that it’s fast becoming a “fallen fat” among our crowd and I think it’s a darn shame. Are a few extra grams of linoleic acid, one or two unfortunate incidents of adulterated oil, and gushing praise from vegans, vegetarians, and the American Heart Association alike enough to turn us against a staple, phenolic-rich food sporting several thousand years of storied history?
Those Mediterranean people have it all: a perfect climate, gorgeous beaches and terrain, incredible food, and pretty darn good health. Aren’t we getting a little tired of hearing good things about them?
Yes, we know: it’s the olive oil. Countless studies have analyzed the beneficial properties of the much lauded E.V.O.O., and this one is no exception. The cooperative study specifically targeted olive oil’s antioxidant properties and its benefit for those with degenerative diseases.