HEALTHY NEWS ARTICLES January

 
THE SKINNY ON FATS
 
Health experts keep changing the story on fats. First we were told that polyunsaturated fats were better then saturated fats. Then it was discovered that refined polyunsaturates were favorite targets for free-radical attack. Next, monounsaturated fats took center stage and have remained in spotlight ever since. The Mediterranean Diet, with its high intake of olive and other oils high in monounsaturates, offers several important safeguards against cardiovascular disease, cancer and overall mortality. (Laino, de Lorgeril, Kokkinos, Trichopoulou). While monounsaturated fats are important for maintaining optimum health and smooth supple skin, it’s the kind of fatty acids and antioxidants they contain that make up the real story.
 
Designer Oils
Dark green unrefined “extra virgin” olive oils have a delightful full-bodied flavor due to its natural antioxidants. Not only are the oils of various olive cultivars distinctive, they all help fight arterial plaque buildup. Olive oil has a long history in Europe as both food and medicine also used in making dressings, marinades, and sauces for dipping.
 
Macadamia nut oil is another designer oil that is fast gaining a reputation among chefs and health experts. The nuts originated in Australia where they were staples in the diets of Aborigines. Like olive oil, macadamia nut oil is rich in antioxidants and contains the highest levels, greater than 80% monounsaturates, primarily palmitoleic (omega-7) than other oils.
 
Macadamia nut oil products found in mass market are typically refined, with many of the antioxidants removed. The highest levels of antioxidants in macadamia nuts are found in shells. During cold processing, some of these antioxidants leech in oil, increasing its antioxidant potential. Unrefined and organic oils have a golden color, pleasing nutty aroma and buttery flavor. Scientists have found that macadamia nut oil lowers LDL cholesterol and triglycerides, and may help prevent stroke. It is delightful on veggies, in soup on popcorn, and as a replacement for butter baking.