The Best Oils

Dear Joan,

Good question. If my allergies to nuts weren't too severe, I would certainly start with flaxseed for salads (seeds and nuts are close, but not the same) and try to get perilla oil for cooking, since it comes from a herb.

Best regards,

David

Dear Mary,

Good question, one that a friend of mine also asked, but via email.

Coconut oil has no omega 3 fats. So it ties safflower oil (along with almond, apricot kernel, hazelnut, peanut, and sunflower oils as being the worst possible oils in terms of omega 6 to omega 3 ratios.

David

If you use canola or soybean products, I suggest you

insist or ORGANIC produce. Here in Canada, it is well known that by far, most

of these crops grown by large operations are of a type that are genetically

modified to resist some herbicides (eg Roundup). The reason being that you

get more yield and can reduce labor, by using herbecides in the fields without

affecting the crop.

  Joe G

Dear Windy,

Like you, I watch my sodium intake. I use the "Morton Lite Salt Mixture" that uses potassium chloride as a replacement for about half of the sodium chloride. I have been studying everything I can find about sodium and potassium for a couple of years but haven't written about it, because many experts say that people with diabetes need to watch their potassium intake as much and perhaps more than their sodium. Since my diabetes is completely under control with diet and exercise, I am not concerned for myself, but others may want to avoid potassium.

The nutrition facts for the lite salt I use say that it has 290mg of sodium per 1/4 teaspoon. I probably use about that much or a bit less.

Sometimes instead of the lite salt I use salt substitutes from Penzey's (penzeys.com). None of them have ANY sodium. Penzey's calls them "Sunny Paris Seasoning," "Tuscan Sunset Salt Free Italian Style Seasoning" and "Salt Free Mural of Flavor."

The Grey Poupon Dijon mustard that I use has 30mg of sodium per 1/4 teaspoon.

Best regards,

David

Dear David,

Sorry, but I don't have that information at hand. The two books that I cited by Allport and Cordain probably do have it. But I have returned them to the library. I strongly encourage you to check them both out and read them.

Best regards,

David