Health
Habits
Food
Weight 
Better Than Butternut: Roasted Delicata Squash Recipe
10 Simple Ways To Eat Less Without Noticing
Juicing: Stupid and Pretentious or Nourishing and Enlightening?
10 Tasty Carbs That Won’t Make You Fat
How To Start Working Out When You Don’t Like To Exercise
Focus More on Your Brain and Less on Your Diet if You’re Serious About Losing Weight
Home Court Habits: The Secret to Effortless Weight Control
10 Reasons You Aren’t Losing Weight When You Think You’re Doing Everything Right
How To Burn More Calories Without Breaking A Sweat
The 7 Habits of Highly Effective Foodists
Pros and Cons of Cooking Oils & Canned Fish – Episode 12 – Summer Tomato Live
Tonight on Summer Tomato Live we’re discussing the best oils to choose for cooking and whether you should worry about oxidation and oils going “rancid” at high heat. We’ll also discuss the potential advantages and disadvantages of eating canned fish, including BPA and heavy metal contamination.
Join us at 6:00pm PST to find out how much to worry (or not) about these issues.
Participation is only available to subscribers of the newsletter Tomato Slice. You can sign up at any time, even during the show, and the password for participation will be emailed to you immediately.
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Read this for more information on the show and newsletter
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See you soon!
Im so gutted I missed the opp to participate in this discussion – so interested to hear your opinion on oils! Since studying nutrition I’ve head a lot about the dangers of cooking with olive oil etc… but my mama (VERY health conscious) always rubbishes the idea saying that very healthy countires have cooked with olive oil for years. So interested to hear your opinion and signign up now to join the next discussion.
As a side note I’ve decided to override the controversy and get really into ghee – SO good and my chef husband is now obsessed! Talk soon xx
The recording is already available above, so you can check it out 🙂
I’m curious about what you said about coconut oil; I bought this brand: http://www.prnewswire.com/news-releases/dr-bronners-magic-ventures-into-the-grocery-aisle-with-healthy-and-delicious-certified-fair-trade-and-organic-coconut-oil-119700789.html
from this amazing local foods store in LA- Cookbook- and just assumed it was the best kind because they sold it, however it definitely has a coconut flavor. It tastes delicious for sauteed greens, because it gives them this buttery, coconut-y flavor.
My mom has the Nutiva brand- extra-virgin, cold pressed. Mine is virgin, expellar pressed. Mine is whole kernel and hers, I’m assuming, is white kernel because it has crystals in it whereas mine is clear. Is mine the right kind of oil?
Sorry for the confusion, I think I misspoke a bit on this point. The more refined the oil, the less taste it will have. So for a better quality, less refined oil there will be some taste. For coconut oil both are likely fine, and you should pick based on your taste preferences.
Look out for BPA http://www.facebook.com/NutritionFacts.org/posts/191806344223680 (links to: http://1.usa.gov/p5Vh2K PDF)
Here is a counter to BPA in canned fish
http://healthcorrelator.blogspot.com/2010/12/38-g-of-sardines-or-2-fish-oil-softgels.html?showComment=1293152508270#c7262864848831850497 (in comments section ongoing)
Good information but it could have been given in half the time. Perhaps a power point or bullet point presentation would help stay on track and move more smoothly. I get impatient with videos as they tend to drag out. I can read the information more quickly and retain it better. Therefore, I seldom watch video presentations. I did stick this one out but came close to canning it less than half way through.
I agree, Sylvia.