As I cited in Foods in Your Home That Want You Fat Part 1, my home was once filled with food that meant me harm. Plotting, lurking foods, that conspired against me in secret refrigerator and pantry caucuses. After I had weight loss surgery, their whispers ceased. The silence afforded some time for a clearer grade of thinking, and then…hey, wait a minute, the fault was all mine. Had I not purchased and eaten unhealthy foods, I would not have to tolerate their negative effects. Imagine that. Having embraced the obvious at last, I was ready to identify the culprits in a line-up. I spotted three in my last article, and here are a few more.
Nothing used to please me more than a good sandwich. When I say a good sandwich, I mean the total collapse of any small discipline I had and bring it on. Bring on the hoagie roll, bring on the mayo, and bring on the processed lunch meat. Pile it thick and pile it high, obscene volumes of meat and meat and meat.
The Worst Foods in Your Fridge
Processed deli meat is unhealthy because it contains sodium, fat, and preservatives. It has also been linked to an increased risk for colon cancer, and some experts think that substances used in the preservatives change into cancer causing agents when they are in the body. The high sodium content can contribute to hypertension.
Instead of the processed meats, you can always have freshly roasted turkey, chicken, pork, or beef.
The staples of many an American barbeque, hot dogs and sausage, are also part of the processed meat family. As such, they contain great amounts of sodium and fat. If you are a diehard for these products, similar substitutes such as turkey kielbasa and chicken hot dogs are in every supermarket. The sodium in these is comparable to the standard franks and sausages, but the amount of fat is about half.
Better substitutes are lean and low-sodium meats like skinless poultry, pork tenderloin, and roast beef. Seafood is also a good choice.
Stick butter substitues and margarine and sprays are particular favorites of a good number of people. Picture the now healthier-cooking Paula Dean firing full sticks of the stuff into a frying pan to flavor a breaded something-or-other... while hearts seize nationwide.
People like to use these substitues thinking they are making a more healthful choice. However, we'd do best to stay away from fake foods like reduced-fat margarines and butter substitues and sprays. These products are composed of highly processed rancid vegetable oils, soy protein isolate and a host of additives. Margarine is made of partially hydrogenated fats. It is also likely that larger than reasonable amounts will be used because we think we are using something that is more healthful.
If the above approach does not suit you, there is always canola oil or cold-pressed extra-virgin olive oil. Both have mono- and polyunsaturated fat. There is also coconut oil and walnut oil, both which provide essential nutrients that fight disease and infection. Of course, you absolutely may have butter. Just make sure it is butter made from the milk of grass-fed beef. Butter from grass-fed beef is not the same as butter from food conglomerates, offering superb nutritional qualities. A 2010 study from the Journal of Clinical Nutrition says that the more full-fat dairy products people consume, the lower their risk of heart attack, provided the cows were grass-fed.
Living life well-fed,
Weston A Price Foundation http://www.westonaprice.org/food-features/why-butter-is-better
What's Cooking America - http://whatscookingamerica.net/LindaPosch/WalnutOil_HealthBenefits.htm