In your opinion, what’s the most overrated health food?
It’s a tie between canola oil and agave nectar/syrup. Both are pretty much a triumph of marketing over facts. Starting with the former, the processing of commercial canola oil is like sausage making-the de-gumming, deodorizing and other hideous high heat procedures it undergoes in order to make it palatable make its reputation as a “health” oil pretty questionable. The only canola oil I consider even mildly acceptable is cold pressed and organic, and even then just as a salad oil, but there are much better ones. As for agave, it’s funny to me that the same people who are outraged about the overuse of high fructose corn syrup are wild about this stuff. The composition of high fructose corn syrup is 55% fructose 45% glucose, while agave is between 55-90% fructose!
Thinking about the adage of breakfast being the most important meal (and we’ll just call it “very important”)-what foods go into yours?
Anything from a piece of wild salmon; to an egg, spinach, and apple scramble; to a raw food bonanza of berries, coconut flakes, nuts, and Greek yogurt sprinkled with probiotic powder.
So you’re, er, “pro” probiotics, even in powder form?
Absolutely. Probiotic powders (or in some cases capsules) are on many nutritionists top ten-even top five-supplement lists. Health begins in the gut, where nutrients are absorbed, and if the gut is overrun with bad bacteria and has a limited amount of good bacteria, many systems are affected (including immunity). Probiotics have a nice research resume for being effective for many things-and we don’t get enough of them because we don’t eat enough fermented foods like yogurts, pickles, and kim chee.
What’s your favorite new food find-anything you’ve just discovered and can’t get enough of?
I’m a serial monogamist when it comes to food, and I’ve been in love with frozen cherries for a while now. Mixed with raw milk or yogurt they’re my favorite edible nighttime treat. Cherries contain a whole family of beneficial plant chemicals called anthocyanins; some of which are particularly effective as anti-inflammatories. This is why cherries are so well known as a folk remedy for gout. Because frozen vegetables and fruits are picked and frozen at the height of ripeness, they’re always a very good alternative when you can’t get fresh.
How about a top health mistake people tend to make?
Believing high cholesterol causes heart disease. Fully half of the people who have heart attacks have normal cholesterol. And fully half of the people with “elevated” cholesterol have no cardiovascular disease. In my book that makes cholesterol a pretty lousy predictor for heart disease, even though lowering it produces 20 billion in revenue for the makers of Lipitor and Zocor combined.
Supplements. What’s your take?
The standard party line from the dinosaurs at the American Dietetic Association is that you can get everything you need from food. Try getting a decent dose of COQ10 from food-or alpha lipoic acid, or saw palmetto, or even vitamin D. Those people are idiots. You can get all you need from food if by “all you need,” you’re talking about enough to prevent a severe vitamin deficiency disease. Supplements allow us to handcraft a program that provides nutritional support for a wide variety of conditions. You might be able to manage without supplements, but you can manage without indoor plumbing also. The question is why would you?
What are three amazing foods we should be eating more of-and why?
I like blueberries, wild salmon, and grass-fed beef. Blueberries, for all the reasons you’ve heard before. Wild (not farmed) salmon, for its omega-3s, the antioxidant astaxathin (which gives it that pink color), and the protein. And grass-fed beef because it has none of the problems associated with commercial supermarket meat-no antibiotics, steroids, hormones and other potential carcinogens-along with a higher omega-3 content, some CLA (conjugated linolenic acid, an anti-cancer anti-obesity fat), and it’s humanely raised on top of it.
Many thanks to Camille and Sara at Svelte Gourmand for this interview.
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