Grease Is The Word: You Need To Know This About Oils
Sunrise, sunset, and chewing the fat about safer seafood.
THE RHYTHM OF THE NIGHT
Sunday marks the day that those of us not running the New York Marathon (good luck, all! You have my humblest admiration) get to sleep a little longer to celebrate the end of daylight saving time. However, given the increase in heart attacks, strokes and traffic accidents that accompanies the seasonal clock reset, there’s little to celebrate. Until we permanently abolish this archaic practice (this adorably disturbing animation shows why even the medical community is on board with this), this is THE most crucial time to keep your circadian rhythm in check, using all your new tips. Once more, with feeling: bright light in the morning! Limit screens before bed! If all else fails, fake light can help! And now’s your chance to gobble that melatonin that I’ve shamed you into stashing away.
SHELLFISHLY MOTIVATED
If you’re eating more fish instead of meat for a healthier protein, well done, but hang on a sec. Yes, it’s lower in saturated fat and better for the environment. Sorta. There’s a big difference between wild-caught and farmed fish, the latter wreaking havoc on the environment and carrying stroke and cancer risks like contaminants and antibiotics. Not all fish pose the same threat, but salmon ranks high on the list of concerns, and the average American consumes about 3 lbs of salmon per year (per year?? Try per week over here. I always knew I was above average). So read the fine print at the market, look for better sources of salmon, and consider eating lower on the food chain. Smaller fish consume fewer potential contaminants, and going even smaller–the entire world of bivalves like oysters and mussels is highly unsung for its health and environmental benefits, and highly under-consumed by Americans, with the key exceptions of my family holidays in Maine and this lady…
HERE’S A TIP, MAKE THE CHANGE
And while we’re in the kitchen, the jury is still out on whether seed oils (such as rapeseed (aka canola), sunflower, corn) are inherently harmful or if it’s more about how and where they are used. The seed oil kerfuffle even finds itself at the center of partisan conspiracy theories. But common sense and facts show that it's ultra-processed and highly refined foods that are the main source of these oils, which are significantly higher in omega-6 fatty acids, which in excess can damage cells, create free radicals, and lead to inflammatory diseases. In a laudable move for the restaurant industry, Sweetgreen has sworn off seed oils altogether. But rather than chopped chicken kale bowls (ahem) for the rest of your days, an easier goal is a higher ratio of omega-3s to 6s, and using according to smoke point, i.e. unrefined oils like EVOO for low-heat sautées and finishing, and avocado for high-heat cooking. Bon appetit!
Be well, and also have fun,
xo
Erica
