I once avoided pasta with rich cream sauces due to my misinformed fear of healthy fats. Now I embrace these foods made with traditional fats. I use the best ingredients I can find and usually serve with a fresh garden salad and baked wild salmon. Pasta is high in carbohydrates, which can convert to sugar and fat, but the fat in the cream and butter helps to balance this out. By serving with a protein like salmon, the meal becomes balanced and healthy. Try and find tomato sauce or paste in a glass jar to avoid the leaching of chemicals in cans caused by the acid of tomatoes. Continue reading
The cholesterol debate is one of the most highly divisive issues separating the practices of holistic and conventional medicine. The vast majority of conventional physicians, now following the new American Heart Association (AHA) guidelines, continue to routinely recommend dangerous statin drugs based on total and LDL cholesterol numbers, along with other guidelines. In stark contrast, holistically trained physicians do not prescribe statins and instead look at individual cholesterol numbers and inflammatory markers, ignored by most allopathic physicians.
The conventional wisdom recommending individuals decrease calories, increase exercise and then wait for the pounds to fall off is incorrect. A calorie is not a calorie. When one eats sugar or carbohydrates that quickly convert to sugar, fat is produced in the body. In contrast, if one eats healthy fats, the body feels more satiated and the fat eaten converts to energy. While reducing calories matters, the type of calories eaten is an important variable. Continue reading