Why Fry? Ask the Hatter

Although Lent is almost over it is never too late to comment on the most common spike in food intake during a specific time of year. That’s right, Fish Fry. Sure, restaurants across America continue to have a soft spot for the Fish Fry Friday tradition beyond the designated time of Lent observation. But from Ash Wed. through Easter Sunday everything from old German pubs to Serbian Community Halls are full of those with the sudden conviction of their Catholic roots seeking penitence with a good piece of cod dipped in 375 degree vegetable oil or worse, lard. Lent is a time for prayer, penitence, almsgiving and self-denial. However, if you’re Catholic, then perhaps next year on Lent you can be the first Catholic to deny…Fish Fry.

Strictly from a nutritional point of view, giving up meat for Lent is not a bad idea. Our arteries can sing offerings of praise from the short reprieve from the grips of cholesterol that comes with most of our diets high in fatty meats. On a beneficial note, the Omega 3 Fatty Acid from fish has been proven to lower the risk of Cardiovascular Disease. The only problem is that as soon as that fish is dipped in that fryer all the benefits are shot out the window. I’m not shedding any new light on the risk of fried foods. Donuts, fried chicken and French fries have never been listed on any heart healthy meal. New to some though is that the process of frying the fish actually increases the concentration of the mercury in the fish. What’s wrong with mercury? Johnny Depp and Alice in Wonderland’s Mad Hatter can give a clue.

Mercury poisoning was more common a century ago due to the curing process of pelts used in certain hats. The heat in which was necessary for the mercury to be used gave off fumes in which the hat makers could not avoid. The mercury would cause neurological damage which included sloppy and nonsensical speech and distorted vision. Skilled laborers couldn’t escape their stealthy deadly crafts as clock makers also suffered from mercury poisoning. When making Ormolu clocks in the 18th century mercury was heated in combination with ground gold over a copper, bronze or brass surface. In this case it was used to make a gold clock. Similar to the hat though, the process of heating the mercury would force the fumes upon the unsuspecting clock makers and centuries later these clocks were nicknamed Death Clocks. So if fashion doesn’t kill you, time certainly will.

So what do Death Clocks and Mad Hatters have to do with Fish Fry? Truly, not much seeing as the chance of actually obtaining enough mercury in a fish fry to actually lead to mercury poisoning is slim but that’s not necessarily the point. The point is simply this – going to give something up for Lent, why not make it the fry? There are certainly other ways to get a fish fix and the Spring season of Lent offers some of the first decent weather to pull out the grill. Grilled fish is fantastically healthy but just make sure you’re not wearing a hat cured with Mercury!

Cowboys ate Cheerios

A friend asked me recently, “So do Cheerios reduce cholesterol because if you’re eating the Cheerios for breakfast then you’re not eating eggs or bacon?.” I laughed at the question and thought it was silly and naïve but realized that for people not trained in cholesterol health his statement makes a lot of sense. And to tell you the truth, in part, he is correct – don’t eat an egg for breakfast and have Cheerios instead and chances are you may reduce your cholesterol. However, there is a common question set on the Wonderlic Intelligence Test – Assume the first two statements are true, and the final statement is either True, False, or Not Certain. So let’s put it to the test.

Joe ate Cheerios for breakfast, Cheerios lower cholesterol. Joe didn’t eat eggs for breakfast, eggs raise cholesterol. Therefore, Joe must have lowered his cholesterol.

Is this True, False or Not Certain?

The answer is Not Certain, but that’s not to say the above statement is necessarily false. Cheerios can help lower cholesterol, but why? Because they contain whole grain oats, and although this is widely known it seems that since the FDA approved items with whole grain oats to advertise as such (cholesterol lowering) does the common person know why whole grains are of benefit? Let’s take a look.

Whole grains contain all three parts of the grain kernel: bran, germ, and endosperm. Within each of these three parts are various vitamins (B and E), minerals, protein, phytonutrients and carbohydrates. The problem is that most grains are processed so thoroughly they are stripped of most of their goodness. Think of it this way, each time you wash your new white dress shirt it loses a little bit of its crispness until finally it doesn’t look so new anymore, it just looks like another faded and worn white shirt.

The exact mechanism of action for whole grains effect on lowering cholesterol is not exactly certain however, the basic understandings of fiber is a good beginning. Bran and fiber slow the digestion of glucose and also make it more difficult for starches to be turned into glucose; thus, decreasing the glucose peaks in the blood after meals. Also, fiber helps to clear the digestive tract, removing the harmful substances that would otherwise build up and create barriers and toxins throughout the body. There is also evidence that fiber may increase the body’s natural ability to create anticoagulants, resulting in deceased formation of blood clots. So if you do eat an egg for breakfast, the whole grains will help push all the crud in the egg out of your system. But don’t get carried away, the actions of the whole grains are meant to work with you in combination with a good diet low in cholesterol, not work for you trying to fight against the bad diet!

So why not use whole grains all around? Obviously, you’ve noticed the difference in taste. White flour (or processed flour, stripped of some 80% of the benefits) tastes great in baked goods because it has been ridden of the tough healthy layer of bran and fiber to just the fluffy layer of carbohydrates. Paula Cole had a song, “Where have all the cowboys gone?” and chances are they turned into men with soft hands, not working for their food. In the late 1800’s industrialized roller mills made it possible to break down the whole grains for foods to be easier to chew, digest and store. But taking the path of least resistance rarely works and it’s true in the human body as well. Without the body working to digest the grains it was easier to absorb more amounts at a quicker rate, resulting in high carb splurges and quick glucose absorption. Thus creating the modern man, soft hands and thick arteries.

So when you’re eating your grains you can think of your Grandma, because she was around when men were men, your closest attachment to the cowboys that Paula Cole sang about. My Grandma didn’t use that processed instant oatmeal, she used the real deal and you should too. Mix a batch on the stove and you’ll be satisfied, I guarantee. While on the stove mix a batch of popcorn as well. Yes, that’s right, no microwave at Grandma’s house, mine did hers on a pan with some oil, not butter and popcorn is as whole grain as it gets.

So eat your Cheerios, they’re good for you – but if you really want to boost your whole grain fiber intake go with my favorite – Trader Joe’s O’s.

http://www.cheerios.com/

Blood red? Yes please

I have come to realize that one can often determine whether a food is good for you just by its appearance. Visit any farmers market and take a look at the fresh colors of organic broccoli, radishes or carrots and you can imagine what this beauty can only do good for your insides. Now knowing which fruits and vegetables are good for a particular body organ or function is somewhat more difficult and not as obvious, until at least I opened my first Pomegranate. This is a fruit that screams heart health.

Since the emergence of Crayola Crayons on popular culture we have become accustomed to naming colors beyond the generic classification of rainbow colors and shades. We now have Burnt Orange, Cadet Green, and Atomic Tangerine to name a few and each gives you a clear visual through association and looking at Pomegranate seeds you can't help but see Blood Red, which is great because the cardiovascular benefits match its description and are well established.

Pomegranates have been linked to reducing LDL oxidation (the transition from VLDL to bad LDL cholesterol) which among other issues leads to atherosclerosis and cardiovascular disease. Pomegranates are also a natural form of a popular blood pressure lowering drug, an ACE Inhibitor. (Essentially, the ACE suppresses the conversion of two different types of angiotensins which can lead to vasoconsrictors, or increased blood pressure). Think of it this way: When you open a Pomegranate and see the explosion of healthy blood red seeds you are essentially doing the same thing in your veins and arteries by opening up any constriction and increasing blood flow.

There are currently over 15 clinical trials to determine possible positive effects from Pomegranates on such diseases as Prostate Cancer, Diabetes, and lymphoma. But open a Pomegranate for yourself and see the healthy color and you'll probably get your own indication of where these studies may lead.

If that's not enough you can even think of it in political terms. Did you know that there are 760 different local varieties of Pomegranates recognized by Iran? Pomegranates are predominately found in the Caucasus Region, of which Iran is a part. And did you know that when he planted Pomegranates at Monticello in 1771, Thomas Jefferson became one of the first growers of American Pomegranates? So despite our ever increasing differences with Iran, can't we at least agree that the Pomegranates have united these two nations for over 200 years? I think so.

So when my four year old is looking at crayons and asks if she can use Blood Red, I'll gladly answer, "Yes, please."

To see some possible Pomegranate recipes please see the following link:
http://www.pomegranates.org/recipes.html

The Curious Case of Kumquats

An interesting concept is at the core of the recent film, The Curious Case of Benjamin Button; to grow young when born old. Amazingly complex and sci-fi however, I could argue that the concept is much more realistic then one might imagine. So often we find ourselves trying to recapture our youth as we age only to lose the battle because our bodies have failed us. But in 'Benjamin Button' the character ages mentally but while maturing into a youthful body. We too often only start to treat our body with such youthful appreciation once we have aged. So can we reverse time? Can we mature but reverse the damage done to our bodies in our careless youth? Perhaps not but I would at least like to try. I am on a quest to grow young while growing old and the Kumquat just might be a key character in my journey.

Prior to this winter I did not know what a Kumquat was nor did I really care. The extent of my citrus diet was oranges mixed in with the occasional Grape Fruit. But I became curious at the site of the little orange fruits when on a recent trip to the grocery store during a frigid cold front. The air was wreaking havoc on my body leaving me a victim to its ferocity and the heat blasting in my face from my car left my mouth dry and longing. The little 'gold gems' seemed at that moment so appealing even though I did not know what they were. I had to have them, and have them I did.

A natural 'snacker' in the car and at home I find myself constantly bored and snacking on food is often the easiest solution so I was pleasantly surprised to have this natural snack food so refreshingly good and healthy. The Kumquat is the only citrus fruit that may be eaten whole (seeds excluded). The outer skin is sweet and provides the perfect mixture to the tart juicy center. After my initial dosing I instantly felt refreshed and renewed from my wintry slumber of junk food and laziness. The Kumquat was the perfect substitute for my snack pack and to think that I could get such freshness in the dead of winter. And like Napoleon before them, great things can come in a little package.

The Kumquat is the smallest of all citrus fruits and since you can eat it whole you also get the added benefit of Pectin. Pectin is a dietary fiber which is found in large amounts on the white lining of citrus fruits. Pectin is associated with reducing cholesterol and improving cardiovascular health and since citrus fruits are primarily eaten without skin or the white lining, one is losing part of the benefit of the fruit itself. But not Kumquats - eat the whole thing and you're getting benefits of Pectin, Vitamin C, Rutin (an anti-inflammatory flavanoid) and much much more. End result - Fountain of youth in Kumquats?...probably not entirely, but they certainly help along the way. And what other citrus fruits can you find in prime ripe condition in the Death Trap of Cold and Misery that is Wisconsin winter?

The attached site is an excellent resource for Kumquats and I highly suggest reviewing it. Better yet, go to your local grocer and stock up on Kumquats now before winter and their prime is over. You will not be disappointed and I believe you too may fall victim to the curious case of Kumquats.

http://www.kumquatgrowers.com/

Do you 'Kiwi'?

I'm a sucker for marketing, in college I used to buy a certain fruit-yogurt-milkish combination drink simply because I liked the packaging. The shape of the container was curvy (yes, guys are suckers for all curves) and easy to grasp and the colors were tremendous giving the appearance that the fruit was bursting with flavor out of it's tightly held plastic barrier. However, I couldn't stand the drink. Rarely did I actually finish one, it upset my stomach and just tasted like a weird concoction that had sat unrefrigerated for too long and was slowly churning in my stomach. Still, week after week I would find myself with lunch tray in hand awaiting my choice of beverage transfixed in front of it's cooler and yes, I would buy another, and another. So last summer when I was at my local Sendik's grocer er greeted by a pleasant looking display merchandiser wearing a bright yellow/green fluorescent shirt handing me a 'Gold Kiwi' I was more then happy to partake and happy am I still, a year later, that I did.

Her marketing message was concise, "Eat one of these and you will have the equivalent of eating one banana, 2 oranges and a bowl of bran cereal". Now I have already begun my attempt at purifying my quickly aging body from the first 30 years of abuse so I was already open to eating something healthy, but the taste is what will truly bring you back again and again. The Gold Kiwi does not taste like your typical kiwi. It tastes sweeter and less acidic and it is also easier to eat. Simply cut the kiwi in half and scoop out with a spoon. Unlike a regular Kiwi which can have a hard core, the Gold Kiwi has a soft core which is very easy to cut through and eat. However, if you truly want to get the maximum amount of health benefits eat the skin as well.I find it strange that you most often see Kiwi used as a garnish on top of a fruit or leaf salad but rarely do you see Kiwi placed by themselves for the taking, because with their health benefits they are usually more healthy than the salad they are placed on top of. Vitamin C, fiber and potassium are a given but did you know:

-Kiwi is a high source of Alpha-Linolenic Acid (an Omega-3 fatty acid) and greater source then the more popular Flax-Seed

-Kiwi can act as a blood thinner - simular to Aspirin therapy - a few kiwi daily may thin the blood, ultimately reducing the overall risk of clots and lowers the fat content in the blood that can cause blockages (leading to Vascular Disease and Stroke risk)

-Kiwi contain a high amount of Luiten and Zeaxanthin (you can gauge the concentrations of these carotenoids by the color of the fruit or vegetable they are found in - they give a yellow or green pigmentation) Luiten and Zeaxanthin consumption have been found to decrease risk of Macular Degeneration

You can see why Kiwi are so much more then a garnish. The taste may lead you but the long-term health benefits are what should keep you coming back for more. But act fast, the Gold Kiwi are only available during our summer months (unless you live in New Zealand) and I have only found them at Sendik's Food Market.I hope you enjoy them as much as I and believe me, you'll feel better for it.

For further information see: http://www.zespri.com/