Dr. Gourmet Newsletter: August 3, 2009

Dr. Tim Says....

Timothy S. Harlan, M.D.[This is another in our series on the How and Why of Eating Healthy.]

So we know now that saturated fat is one of the culprits increasing the risk of not just heart disease and stroke but also some cancers. Unfortunately, people have gotten the idea that all fat is evil.

As much or more of a problem are trans fats. This type of saturated fat does occur naturally in small amounts, but most that is found in foods today have been manufactured. Food producers began saturating vegetable oils in a process called hydrogenation. One byproduct of the saturation is the creation of trans fats, which provide a longer shelf life, offer better baking properties and a slick texture.

The concern is that these fats have an even stronger link to heart disease than a naturally saturated fat such as butter. Saturated Fats

Featured Recipe

Shrimp with Olives | Low Sodium Version

Tuna SteaksIn Spain this recipe is everywhere and goes by the name Gambas Aceitunas. There's a multitude of variations but I like this one. The acidity of the green olives goes great with the sweetness of the shrimp. You can use almost any ingredients – green onions, red onions, pine nuts, basil, dill – there are so many variations. Making them spicy is a great choice. I love serving this over rice or pan fried potatoes.

This recipe is safe for those who are on Coumadin (warfarin) and is both gluten-free and lactose-free. Those with GERD / Acid Reflux should avoid it.

 

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