The Cooking Oil Guide

When it comes to throwing that fillet on the skillet, or frying up the tastiest stir fry this side of the moon, you're going to be using a little bit of oil in that hot, hot pan of yours.  I'm here today to tell you that not all oils are created equal, and while sure, any one of them might give you a nice browned fish or seared chicken, some might actually detract from the health factor that's inherently in the foods you're choosing.  Let's make sure you make the right choice when it comes to choosing an oil, OK?

In terms of your choices, they're actually quite varied.  Oils tend to be very high in calories due to their dense fat content, so as far as calories go, you definitely want to get the most bang for your buck.  So let's get started, and see which cooking oil might best suit your next meal:

Canola Oil:  When it comes to cooking in oil, you'd do well to avoid canola oil, despite it being cheap.  While it is very rich in polyunsaturated omega-6 fatty acids, it's an EXTREMELY processed oil that's formed through intense chemical processes.  It's basically an industrial product, and was actually initially intended for usage as a machine lubricant.  As you probably know by now, processed foods can do some serious harm to your body, and while I don't believe canola oil will destroy you single handedly, there are definitely quite a few healthier choices out there.

"Generic" Vegetable Oil (Soybean Oil):  Generic "vegetable oil" is kind of hard to define as one specific oil, but for the most part it's considered refined soybean oil.  When I say refined, that means, you guessed it, it's processed.  In fact, most generic vegetable oil is along the same lines as processed canola oil, in that the polyunsaturated fats it contains are in general too processed and "rancid" to actually be healthy for you.  They're not along the same lines as healthy polyunsaturated fats that come out of nuts, seeds, fish, and other similar foods.  Is vegetable oil unhealthy?  Not disgustingly so, but like I said for canola oil, there are better options out there.

Olive Oil:  Ah, here we go, the original "healthy" oil.  Olive oil is extremely good for you, in that it contains unprocessed, natural, healthful monounsaturated fats, and tons of antioxidants and polyphenols to boot.  Olive oil is great to fry in, especially extra virgin olive oil.  It has a remarkably delicious flavor that can be a fantastic addition to many dishes, and in my personal opinion is one of the best tasting oils out there.  The only downside to olive oil is that it has a relatively low smoke point, and therefore will burn in a pan over 350 F. With extra virgin olive oil, you can avoid this problem somewhat because it has a smoke point of a little over 400 F.

Sunflower Oil:  If you haven't tried sunflower oil before, I would definitely suggest doing so.  It's extremely good for you, very tasty, and very easy to cook with.  It's very high in vitamin E, and contains huge amounts of mono and polyunsaturated fats that are unprocessed (and therefore healthy for your body.)  There are three varieties of sunflower oil, high oleic acid, linoleic acid, and NuSun.  Depending on which type you get, you'll get different amounts of omega-3 and omega-6 fatty acid ratios, but in general you can't go wrong with any of them.  If you have to choose though, go with the NuSun variety, as it is the least likely to form harmful trans fats when heated.

Peanut Oil:  This is a tasty oil if you enjoy nuts.  I love the taste of peanuts, and therefore a little nuttiness in my food is most welcome.  Peanut oil is another natural, healthy alternative to processed oils, and is very high in monounsaturated fats and polyunsaturated, omega-6 fatty acids.  It also has a very high smoke point which means it can be used in recipes requiring high heat.  For the most part, peanut oil is also cheaper than olive oil, so it's a more economic choice for the average health oriented person.  It will impart a little of the nutty flavor into the foods you're cooking, but in my opinion it's quite an enjoyable flavor.

Macadamia Nut Oil:  This is a very interesting cooking oil, and in some ways a very "exotic" option for frying your food.  It's an extremely healthy natural oil, with not only huge benefits from monounsaturated fats (like almost every oil here), but also from containing large amounts of antioxidants such as squaline.  It also contains high amounts of vitamin E, a necessary addition to any healthy diet.  It can also help lower cholesterol due to its healthy fat profile (well, so can almost every oil mentioned, but I had to say it somewhere, right?)

Coconut Oil:  This oil is a little bit different from all the rest, in that it DOESN'T contain many unsaturated fats, and in fact is comprised of almost 90% saturated fats.  Don't worry though, this doesn't mean the oil is unhealthy.  In fact, coconut oil is one of the healthiest oils out there.  It has a high composition of lauric acid, a powerful antioxidant that is also very heart healthy and supports your immune system.  Coconut oil, despite being high in saturated fat, can also help to LOWER bad cholesterol.  It's also quite tasty and can add an exotic flair to any stir fry.  Coconut oil is blatant proof that not all saturated fats are bad, and that they don't deserve the devilish reputation they've been given.

Hopefully that list gave you a little bit better idea of what exactly to look for when buying oil.  In all honesty, it's hard to go wrong when choosing a cooking oil, so don't stress.  Even canola oil, while processed, won't degrade your health, you just won't be getting some of the fantastic nutritional benefits available in other, more natural cooking oils.  Switch it up a little bit, try a new oil every time you get a chance, I guarantee they can really make your meals quite interesting, flavorful, and add a whole new layer of health benefits.

Keep that pan oiled, and those veggies sizzling.  Good Luck!

Venison: Lean, Healthy and Delicious!

It's that time of year, time to eat something a little more organic!

I bet there's a lot of you that have never tried venison.  Some of you might not even really know what it is, BUT WAIT, I'll tell you before you go running off to google.  Venison is deer meat, most commonly from white-tailed deer.  It's a great alternative to boring old beef and chicken, and boy is it lean!  Hunters bag over 6 million white tailed deer per year, so if you're willing to look a little bit, there's plenty of venison out there for you to try it!

Why is Venison so lean?  Well, deer are extremely active animals, with very herbaceous diets. They're constantly darting from field to field, and never accumulate a caloric excess to the point that would allow them to gain large amounts of fat.  All that running packs some pretty dense muscle on their bones as well, so when these two facts are combined it's easy to see that Venison could quite possibly be one of the leanest sources of land-based protein.  

For example, let's compare.  

1 oz of Venison has 46 calories, .3g saturated fat, and 9.8g of protein.

1 oz of lean, broiled steak has 55 calories, .7g saturated fat, and 8.5g protein.

1 oz of a lower quality cut of steak has 90 calories, 2.5g saturated fat, and 8g protein

Excuse my inconsistent significant figures

Even the leanest beef can't compare to an ounce of natural, organic Venison.  To bring this point home, 4oz of Venison on average has around 180 calories and 35g of protein.  4oz of an AVERAGE CUT OF 70/30 BEEF has 350 calories and 20 grams of protein.  The clear winner? Venison.

And as I mentioned above, Venison is Organic!  Most farm raised animals have been fed some sort of steroid of hormone in order to increase their muscle mass (or possibly just their size in general).  Bigger muscles= more meat= more money for the farmers.  I'm not going to harp on farmers for their techniques, it's easy to see why this is done, and for the most part it's not a huge deal. But these injected meats definitely are NOT as healthy to consume as their organic counterparts, and it's hard to get more organic than Venison.  

Venison is also packed full of vitamins and other nutrients, like Vitamin B (and all it's counterparts), D, E, magnesium, manganese, zinc, omega 3 fatty acids, Copper, and Potassium.  It even has a good serving a folate in it.  This meat is packed with health benefits!

Unfortunately, Venison isn't quite as "consistent" a meat as say, beef or chicken.  What I mean by this is that the toughness and taste of the meat varies greatly depending on how the animal was taken.  Here's a quote I found from another website stating a few factors that can cause Venison to lose some of it's taste or tenderness:

"Young animals are generally tender by nature, and require little, or no aging to ensure tenderness. However, if the deer runs a great distance between wounding and death, there's a good chance it will expend all its glycogen reserves. When this happens, the pH level of the meat increases, speeding bacterial growth."

So there's a few other factors in determining the taste of the meat itself.  Also, there's a few small nuances with cooking/dressing/storing the meat that can be important, due to the highly natural diet of deer.  Follow these tips to ensure that your Venison is both safe and delicious:

Cooking Tips

• Parasites and tapeworms are common in venison; hence it should be frozen for minimum of two hours. This will kill any parasites or tapeworms.
• For tougher cuts like rump, round and shoulder, moist heat methods such as braising (simmering in a small amount of liquid, in a covered pot) is recommended.
• Prepare a hearty stew by combining venison steak pieces, root vegetables, spices and broth.
• Skewer marinated cubes of venison steak with vegetables and grill in the oven or on the barbeque.
• To mask the gamey flavor of venison, spices or marinades can be used.
• A vinegar-soaked cloth will remove hair from the meat, which can otherwise produce undesirable flavors.
• You can add other fats to avoid the meat from becoming too dry. Rub a roast with oil, butter, margarine, bacon fat or sweet or sour cream to add moisture, richness, and flavor.
• In case you have to marinate venison, do so in the refrigerator only. This is because its extreme sensitivity to heat might spoil it, at room temperature.
• Always defrost frozen venison in the refrigerator and not at room temperature

All in all, Venison is a perfect alternative to traditional beef, chicken, turkey, pork, and similar meats.  Think of it, a healthy red meat!  What are the chances.  I suggest that you try this meat out ASAP, either for lunch or dinner.  The taste may take a little getting used to, it can be very strong and some people don't completely enjoy it at first. But others absolutely LOVE IT.  I plan to pick some up soon myself, probably in the form of Venison jerky.  

Be adventurous, try something natural, lean, healthy, and delicious!

Cook carefully, enjoy wholeheartedly, and good luck!

Vegetables: To Cook or not to Cook?

I've always been intrigued by the debate about which is healthier:  Cooked vegetables or raw vegetables.  The claim by many is that cooking vegetables removes significant levels of the nutrients in them, therefore they become less beneficial to the human body.  The other side of the argument (which I tend to lean toward) is the fact that we as humans have weak digestive systems, and are unable to process much of the raw, fibrous plant matter contained in uncooked vegetables, so while even though more nutrients may be present in raw veggies, we can't actually absorb them.  There's good data for both sides of this argument, and many reasons to mix it up and have both cooked and raw veggies in your diet.

Reasons to cook vegetables:

1.  Easily accessible nutrients:  Across the board, all the vitamins present in vegetables (A, B1, B2, B3, C, E, etc.) tend to be more easily absorbed because the vegetables are softer, and easier to digest.  This means theoretically that while cooked vegetables have a tad less of each vitamin compared to their raw counterpart, you end up getting MORE of those leftover nutrients than you would have gotten originally if you'd just eaten the vegetable raw.

(Here's a chart displaying the amount of each main vitamin in various vegetables when they're both raw and cooked:  http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2f.shtml)

2.  Beta Carotene- This extremely powerful nutrient present in many vegetables (especially carrots) is absorbed much more readily when the vegetables are lightly steamed.  Beta Carotene converts to Vitamin A in the body, which will aid in eyesight (ever heard the myth that if you eat enough carrots you can see in the dark?)

3.  Antioxidants- Same deal here.  Useful antioxidants like carotenoids and ferulic acid are utilized by the body much more effectively if vegetables are steamed or boiled.   

4.  They taste better!  At least this is what the majority of people agree upon.  I am partial to cooked vegetables myself, they're quite delicious, warm, easy to chew, and the flavors are much more palatable.  My friends would be a little stunned to see this because I'm usually munching on a pack of raw baby carrots or a stick of celery.  However if given the choice, I'll choose cooked every time.

5.  You can eat more of them!  Cooked veggies aren't as fibrous as raw veggies, and therefore won't fill you up as fast.  That means you can cram more of those useful nutrients down your gullet before your body tells you to stop.  On a muscle building diet, this is a must.  

6.  Anti nutrients are destroyed:  These things won't kill you, but they definitely won't help you.  But what exactly is an anti nutrient?  A good analogy is an apple seed.  The seeds are the valuable part of the apple, and the apple tree doesn't want you to eat its future offspring, therefore apple seeds have evolved to contain traces of cyanide.  Raw grains contain many anti nutrients, and the amount you absorb can be reduced by cooking them before consumption.  This destroys a good portion of those pesky little devils, and the analogy holds true with vegetables (mostly beans) as well.  

Reasons to leave them raw:

1.  They fill you up!  Raw vegetables are extremely fibrous, especially greens like lettuce, broccoli, celery, and spinach.  These foods all are extremely low calorie, healthy snacks that can fill your belly in a heartbeat if you're having one of those hungry hungry hippo moments.  Try a cup of raw broccoli sometime.  No, it may not taste great, but you'll definitely feel like you've eaten a significant meal.  

2.  Easy to snack on:  Raw veggies are easy to pack up.  Try packing a bag full of carrots, celery, pepper slices, and broccoli and I guarantee you'll end up with a filling snack that didn't take more than two minutes to make.  Raw vegetables are firm and robust, and won't be easily crushed.  They're relatively dry as well, so you won't soak the rest of your lunch by accident.  Plus, raw vegetables give that satisfying crunch, and if you can get used to the natural taste, you're golden.  

3.  More Vitamin C:  This vitamin tends to be the one that gets the bad end of the stick when veggies are cooked.  Much of the vitamin C is destroyed by steaming, boiling, or frying, so if you're looking for a little more in your diet (and you should be) then crunch on a few raw veggies today.  

4.  They make your body work!  Have you ever heard of negative calorie foods?  Well stop thinking about them right now, because there are huge debates on whether they exist or not, and the evidence is leaning toward a big fat NO.  However that doesn't mean your body isn't expending large amounts of energy to digest raw foods such as celery and broccoli, and the few calories that are in those foods make them great choices to give your digestive system a workout.  This isn't a pointless endeavor, a healthy digestive system can save you from all sorts of health troubles later in life.  The fiber in those tomatoes will only do you good!  

I say have them both ways!  Veggies are good for you no matter if they're steamed, boiled, fried, cooked, or right off the vine.  I love the way they taste each way, and once you try a few I bet you'll like them too.  Buy some baby carrot packs and much on them at work, or on a walk, or while you're outside reading a book, or while you're cooking dinner, whenever, wherever however you like!  In my opinion, there isn't really ever a bad time to have some vegetables.  

Load those plates high, crunch into a few carrots, and enjoy!

Eating Clean: Where to start?

Ok, so now you know a little bit about what comprises a clean diet.  And maybe you're thinking that a few of the foods I mentioned don't actually sound so bad.  In fact maybe, just maybe you might be able to incorporate a few of those foods into your daily diet, perhaps substituting some of the processed junk that you always feel guilty about eating.

What you've just stumbled upon is the start to a clean diet.  And it's exactly the first step I suggest you take, if you're looking to get into a more healthy mindset.  Take it slowly at first.  Replace a few foods, incorporate some vegetables here, a fruit there (maybe instead of those oreos), and a bowl of oatmeal instead of that breakfast burrito.  I'll say it again.  TAKE....IT...SLOW.  

Why is this so important?

First of all, if you've been running on microwave dinners and chips-ahoy for a while, it's unlikely that you'll find vegetables too appealing, nor will you be too keen on the idea of replacing your brownie dessert with a banana.  Your body has become somewhat addicted to high sugar, high fat, processed food.  It's not an uncommon thing, so don't feel bad.  Breaking an addiction TAKES TIME.  I used to be that guy, who ate half a pan of brownies for breakfast, a jar of cookies for lunch, and nearly a 1 pound burger for dinner.  Being a growing adolescent boy, miraculously I got away with it.  After realizing my absolutely horrendous diet, I began to make changes over the years, as I became more involved with weightlifting and fitness in general.  It took a lot of trial and error, and a ton of research.  Seriously, I spent hours on the computer learning every little nuance about nutrition.  I'm proud of my diet now, and guess what, I don't crave bad food anymore!  Am I perfect?  Absolutely not.  But I'm fine with skipping dessert, and I actually prefer the taste of most vegetables over any sort of cheese doodles or fig newtons.  

Weaning your body off processed food takes time, unfortunately.  You need to actively teach your body to enjoy the healthy stuff.  There are many tricks to doing this more effectively, and I'll go over those in coming posts.  Healthy food does not ever need to taste bad.  And if you prepare it right, I promise you it never will.  I'm not going to lie though, it won't be quite the same as that greasy burger.  But you learn to appreciate healthy food, and I promise that eventually you will crave the healthy stuff, not the chocolate cake.

Whatever you do, do NOT try to go cold turkey off of processed food.  This is the reason that an enormous amount of diet plans fail outright.  You are not able to kick the cravings for the processed stuff, and after a few weeks and barely any results, you throw that broccoli out the window and go back to your precious Tostitos.  I'll say it again, incorporate your new diet slowly.  This isn't a diet plan, it's a lifestyle change.  Learn to eat healthy now, and enjoy doing it for the rest of your life.

How clean you want your diet to ultimately be is up to you.  Many are content and see great results with a moderate level of clean eating, having a good few servings of fruits, vegetables, lean meats, good fats, good carbs, and other nutrients every day, complimented by a small dessert or a few potato chips.  These people usually try to incorporate a good amount of exercise into their lives as well, which I wholeheartedly suggest with every fiber of my being.  Some people go all out and try to make their diet as organic, natural, and lean as possible.  This is your choice.  See what works for you.  What are your goals?  Why are you deciding to do this?  What do you want to achieve?

And remember, you can always make adjustments.  This isn't a one shot deal.

It's not a hard thing to do.  My advice?  Start with breakfast.  That's easy right?  And I think you'll find a nice healthy morning snack should follow pretty effortlessly, then a chicken breast and some veggies for lunch don't sound too bad, and so on and so forth.  

Get out there and make the change.  Good luck!