According to two of perhaps the most credible nutrition authorities, the World Health Organization and the European Food Safety Authority, we should get at least half of a percent of our calories from the essential omega-3 fat ALA. That’s easy: Just have about one tablespoon a day of chia seeds or ground flaxseeds and you’re all set.
Our body can then take the short-chain ALA from our diet and elongate it into the long-chain omega-3s, EPA and DHA. The question, however, has long been whether our bodies can make enough EPA and DHA for optimal health. How would one determine that? Continue reading “Do Flaxseeds Offer Sufficient Omega-3’s for Our Heart?”
Fruits and vegetables are the most nutrient-dense foods on the planet, and dark green leafy vegetables lead the pack. Each of the top five so-called powerhouse fruits and vegetables are greens. If we blend them up in a smoothie, soup or sauce we’re taking food with the most nutrition and breaking cells and dumping that nutrition into the bloodstream.
Chewing is good, but blending is better in terms of digestive efficiency and nutrient absorption.
But, if we take in all that nutrition and it doesn’t all make it down to our colon, might we be starving our microbial selves? Why are intact grains, beans and nuts better than bread, hummus and nut butters?
No matter how well we chew, intact food particles make it down to the colon where they offer a smorgasbord for good bacteria. If grains, beans and nuts are finely ground into flour or paste, we may be leaving our gut flora high and dry. Would the same be true for fruits and vegetables? Continue reading “Are Intact Whole Grains Better? What About Fruits and Veggies?”