Over the last decade I have learned a lot about healthy eating. That’s what it’s all about, right? Living with energy, and being functional into my eighties and nineties. This is the goal, even with all of the scary statistics surrounding me: 2 out of 3 of Americans will die of either a heart attack or stroke. Cancer, osteoporosis and diabetes are all on the rise, and yet I know it doesn’t have to be this way.
What we put into our bodies is extremely important. Quality is key. The fat that naturally comes in that olive, avocado, or nut/seed is surrounded with fiber, vitamins, minerals, phyto-chemicals, antioxidants, water and millions upon millions of substances we have yet to discover. The fat release in these, as well as all plant foods, is gradual. It is how nature/God intended it to be digested.
Most people now know that saturated fat and cholesterol should be avoided. Did you know that ALL animal products contain saturated fat and cholesterol? Cholesterol is NOT something you can cut off or out. And most animal products can be very high in fat! For example, many hard cheeses are around 80% fat. All added fats can cause problems in the body.
Extracted Oils add fat we don’t need, and the body handles these fats adeptly. Since they are already in the chemical form for storage, they are simply moved straight from the fork and spoon to the fat cells. The process is so efficient that the fats retain their original chemical structure and with a syringe one could easily find out what fats you eat. As Dr. McDougall says, “The fat you eat is the fat you wear. Effortlessly!”
Extracted Oils make it more difficult for the organs to run their functions. Who can work in an oil slick? Imagine dipping your hands in oil (or soft butter). What does it feel like? Sticky? It would take a bit of soap and warm water to try and get rid of that greasy feeling. How does drinking a nice glass of oil sound? The only way GREASE is palatable is by adding salt, sugar or spices. Why not get rid of the grease and keep the good stuff.
The good news is you still can enjoy all the flavor without so much fat. During the 8 week cooking class series for The Cancer Project, I make about 26-30 different recipes; all without oil. Non-stick cookware helps as does knowing that you can sauté with a variety of great alternatives: water, vegetable broth, tomato juice, salsa, tamari or soy sauce, wine, balsamic vinegar, orange, apple or pineapple juice, BBQ sauce mixed with a bit of water, fat-free salad dressing, V-8; your options are endless! All the flavor will be there for you using the seasonings and spices you normally use.Baking is also quite possible without using fat or just cutting back. Applesauce and prune puree are just a couple of the alternatives. A great online resource for recipes is www.fatfree.com
As a vegetarian and primarily vegan (no animal products), I think I’ve got a leg up on the general American population. But I don’t live in L.A, where healthier options are already on menus, and there are still high-fat junky foods that are available to me on practically every street I drive down. To make it through the maze I need to stay educated. It all boils down to a very simple concept. That concept is easy to explain and makes sense, but is not always to easy to live by. Okay, are you ready for the simple concept?
Eat foods as grown. Not as processed, raised, cultured etc… A variety of plant foods eaten as close to whole as possible is the secret.
Choose Your Foods Wisely and They Will Serve You Well.
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