As I expected, I received quite a few emails related to my column in Sunday’s Seattle Times on the documentary “What the Health?” Rather than answer the emails individually, I’m turning them into this admittedly rather loooong blog post.
Whenever possible, I like to know where my food comes from, on both a geographical and personal level. Personal, as in whose hard work do I have to thank for the tasty, nutritious foods on my plate. Last week, I was fortunate to be able to take that behind-the-scenes look at the California Walnut harvest.
I love walnuts and eat them pretty much every day, partly because they are delicious and versatile, but also because they are rich in the plant-based omega-3 fatty acid alpha linolenic acid, or ALA. As with other omega-3s, ALA is extremely healthy, but it’s also a more fragile oil. In other words, it can go rancid easily if not stored properly. Here’s what you need to know.
I plan to write a much longer piece about olive oil for The Seattle Times in a few months, but I was so excited by what I learned about this healthful oil when I was at the International Food Blogger Conference (IFBC) a few weeks back that I wanted to offer a “highlight reel,” so to spea
Today is the first-ever Alaska Wild Salmon Day. We are lucky here in Washington state to live so close to Alaska, home of well-managed wild salmon runs. If you don’t have plans for dinner tonight, I suggest you swing by the store and pick some some gorgeous, omega-3-rich wild salmon for yourself!
In case you have questions (or were questioning my methods) after reading my latest On Nutrition column in The Seattle Times (“Why butter isn’t back: not all saturated fat is created equal”), this post’s for you. P.S. I also talk about my abiding love for butter. Are you shocked?
Happy Friday! Two quick heads up: One, this week is a “bye week” for my On Nutrition column in The Seattle Times, so when you don’t see a new one, that’s why (you can always peruse my archives, though), and two, I anticipate that my new website/blog will go live sometime in the next week.
Happy Monday! If you didn’t have a chance to read my latest On Nutrition column in yesterday’s Seattle Times, “With trans fats banned, what new evils lurk in processed foods,” please give it a look.One of the points I wanted to hammer home was that there is a tendency to think that because trans fats […]
Happy Friday! Is it wrong of me to be happy that the weather forecast calls for 70 degrees and rain in Seattle this weekend? A perfect excuse to make foods like soup and stew that just haven’t sounded good for the last two abnormally warm months. Are superfoods over? The best place to meditate? At […]
Happy Friday! It’s official…Seattle had the hottest June on record, a record that was last broken in 1969. I do NOT want to see my water bill! I’m going camping this weekend (to the Oregon Coast, where it will blessedly be in the low-to-mid 70s) and I fully expect to have ripe tomatoes when I […]
Happy Friday! Getting right down to business, this week’s big nutrition news: FDA cuts trans fats in processed foods. Artificial trans fats: A timeline And a bunch more interesting nutrition-related links: We’re more concerned with nutrients than actual foods. Are avocados the new miracle food? Use, grow, repeat: 4 vegetables that regrow in one week. […]
The term superfood gets thrown around with impunity sometimes, but salmon is one food that deserves the super label. Wild salmon specifically, most of which (a whopping 90 percent) comes from Alaska. Salmon is one of the best sources of protein around because it’s a natural source of heart-healthy omega-3 fatty acids. In addition to […]
I’ve long felt that nuts get all the nutritional glory while seeds get unfairly banished to the sidelines. I’ve even written a column on that topic. Today, with the rise of chia, hemp and flax seeds, seeds are getting more of their due, but there is still work to be done. That’s why I was […]
When I attend the Food and Nutrition Conference and Expo (FNCE) each year, I enjoy visiting the expo floor…but only long enough to visit the specific companies or products that interest me. I’m not a big fan of crowds, and I would rather take time to get a proper lunch than survive on food product […]
Happy Monday! I’m still in the thick of things at the annual Food and Nutrition Conference and Expo (FNCE) in Atlanta. While I’ve been away, I had my latest “On Nutrition” column appear in yesterday’s Seattle Times, “Don’t just count calories – eat the right ones.” Check it out if you haven’t already. On a […]
OK, I’m laying it out for you here…this post will be a little long (I’ve named it The Beast). But I had to share the great information I got when I spoke to Dr. Jorge Chavarro, MD, for Sunday’s On Nutrition column. I could only fit a fraction of what he told me into the […]
In lieu of a blog post today, I’m going to point you in the direction of three articles I wrote recently for the interwebs: “What Three Elements are Present in All Carbohydrates?” on Livestrong. “The Ten Commandments of Nutrition” on SFGate (heads up that the article doesn’t actually list 10 commandments, for formatting reasons). “Foods […]
Since I wrote two newspaper columns on saturated fat in February (along with a little supplemental blog content), I didn’t expect to be writing about it again so soon. Except, as you may have noticed, the debate over whether saturated fat contributes to poor health once again all over the news. If you don’t delve […]
Happy Monday! My second On Nutrition column on saturated fats, “Making mindful choices in whole-diet approach,” was in yesterday’s Seattle Times, if you didn’t have a chance to read it yet. This one was a little more practical and food-based than Part 1, looking at how the role saturated fat plays in your diet and […]
Happy, uh…Wednesday! If you didn’t see my latest On Nutrition column in Sunday’s Seattle Times, “Saturated fat not the pure villain we think,” check it out. The column is part 1 of 2. There’s a lot of confusion about the role saturated fat plays in heart disease, and disease in general. A big part of […]
Happy Monday! If you haven’t yet read my latest On Nutrition column, “Thinking about a post-holiday detox? Think again” from yesterday’s Seattle Times, check it out. In tomorrow’s post, I’ll talk a little more about the topic, including what steps to take if you really, truly, absolutely think you need to do a food-related detox. […]
Happy Friday! I’m still catching up from a fabulous FNCE experience, and just getting caught up on the week’s nutrition news. Here’s some of what caught my eye: Five fabulous foods for fall (these are all regulars in my kitchen). Cricket energy bars, anyone? How to know if your Greek yogurt is the real deal […]
Happy Monday! I hope everyone had a great weekend. Today’s post is a blast from the semi-recent past. Last fall, when I was taking my Maternal and Infant Nutrition class, I recorded a podcast with Seth Yoder on nutrition and pregnancy. Since Seth was super busy doing research and finishing his thesis, final production on […]
I haven’t had time to do much cooking for, oh, the last two years. As my dietetic internship draws nearer to completion (six more weeks!) I find myself staring longingly at my shelves of cookbooks, and considering renewing my long-expired subscription to Cook’s Illustrated. I had a little free time (!) on my hands last […]
The main complaint lobbied by those opposed to using virgin coconut oil* is that is is made up of 85-90 percent saturated fat, and saturated fat is bad for cardiovascular health. But is it? There’s been a slight backpedaling on that notion (although not by all factions of the scientific and medical communities). Why is […]
Building on my On Nutrition column in Sunday’s Seattle Times, I’m going to talk a little about what coconut oil is made of. The reason for this tropical oil’s purported health benefits is not so much that it comes from a coconut, it’s about the type of fatty acids that coconut oil is made of. […]
Happy Monday! If you haven’t caught my latest On Nutrition column, “No surefire recipe yet to resolve coconut oil debate,” in yesterday’s Seattle Times, check it out. I wrote this column because a few RDs I know asked me too. I personally think coconut oil is a fascinating topic because, as I mention in the […]
Happy Friday! I hope to write up some nuggets of nutrition goodness that I gleaned from the Washington State Academy of Nutrition and Dietetics conference I attended earlier this week, but I won’t get to that until the weekend (for next week’s posts). In the meantime, here are some intriguing links: Getting older? Improve your […]
For today’s post I am pleased to refer you to a newly published podcast I did a little while ago with my classmate/colleague Seth Yoder for his blog, The Science of Nutrition. I had an opportunity last summer to dig into the research about the fats that are being used in place of the now-taboo […]
For today’s post I’d like to direct you to my guest post on trans fats and the current crop of alternatives on Nutrition Nuts and Bolts, the blog of one of my fellow students, Shelly Najjar. I talk about what trans fats are (aka hydrogenated and partially hydrogenated oils), why it’s a good thing that they […]
Ah, that is the question. Unfortunately, there is no nice-and-easy answer. I wish I could with confidence say “Get X percent of your calories from fat, and all will be right with the world, your health, and your pants size.” Of course, that level of certainty would suck for people who simply don’t feel good […]
So, what is fat, exactly? Fat as we know it in our food and in our blood is called a triglyceride. A triglyceride is made up of three fatty acid “tails” attached to a “backbone.” A triglyceride can have three of the same fatty acid, or it can have a mixture of fatty acids. A […]
My “On Nutrition” column in yesterday’s Seattle Times focused on why picking the right oils, then using them correctly (in terms of storage and cooking temperature) is important for optimal health. It’s a topic that tends to generate a lot of questions, so today I thought I would address a few of the most common […]