Good, Better, Best: Oils and Pastas

Dear GreenSmoothieGirl: What are the good oils, and what are the bad ones? And how about pasta? Oils Worst oils: shortening, lard, margarine. Also refined canola, safflower, vegetable, soy, peanut, corn oils. Good oils: unrefined almond, borage, evening primrose, cod liver, butter (in small amounts) Better oils: coconut, flaxseed, palm, extra virgin olive oils Best…

Good, Better Best: CHEESE

Dear GreenSmoothieGirl: what’s good, better, and best for CHEESE? Answer: Some people think soy cheese is a good alternative. I think it’s highly processed and not worth the expense. Also, it tastes yucky.   Good: cheese made from organic, no-hormones or -antibiotics-added milk Better: raw, organic cheese, no salt added or sea salt added Best:…

Good, Better, Best: what should I put on my cereal?

***Note: I apologize to all those who have sent me unanswered email questions.   I am trying to get to them all.   FYI, I  prioritize what is blogged over what is emailed.     Dear GreenSmoothieGirl: What should I put on my cereal? Most people put fractionated (skim, 1%, or 2%) antibiotic- and steroid-…

Good, Better, Best . . . Part III

I have more stuff to say (and photos to blog) about traveling and eating right, but by request, I interrupt: Dear GreenSmoothieGirl, will you please continue the good, better, best discussion, specifically covering pasta, seasonings, nut butters, and fats? Pasta: white-flour pasta doesn’t belong in the kitchen of a health-conscious cook. The more coarsely you…

Good, Better, Best . . . Part II

GRAINS Good: eat whole grains and quit eating white flour. Better: eat soaked whole grains (this requires planning a little ahead, as my cousin noted). Best: eat sprouted, raw nuts, seeds, and grains. SWEETENERS (Note, that I am uneasy about fructose, xylitol, “organic sugar,” or dehydrated cane juice crystals—ways to spend extra money on refined…

Good, Better, and Best in Nutrition

I want to talk about good, better, and best in nutrition.   I got an email yesterday from my cousin who said that the idea of soaking/sprouting grains in advance is overwhelming to her.   She probably read my three-part blog on phytates in whole grains. If my cousin’s comment describes you, then don’t worry…