When Fancy, Expensive Salts Are Worth Using

European chefs like Ferran Adrià and Jamie Oliver have said that when it comes to salt, there is one to rule them all. It’s called Maldon.

Source: When to cook with fancy salt—and when cheap salt will do

I’ve had very good experiences with smoked salts.

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It’s Not Cancer: Doctors Reclassify a Thyroid Tumor

An international panel of doctors has decided that a type of tumor that was classified as a cancer is not a cancer at all.

As a result, they have officially downgraded the condition, and thousands of patients will be spared removal of their thyroid, treatment with radioactive iodine and regular checkups for the rest of their lives, all to protect against a tumor that was never a threat.

Source: It’s Not Cancer: Doctors Reclassify a Thyroid Tumor

News worth passing onto anyone you know who is currently dealing with thyroid issues.

Organic Milk and Beef Have More Good Fats, But Not Enough to Impact Your Diet

Good news for people who buy organic milk and beef: there may really be more good omega-3 fatty acids in those products than their non-organic counterparts. The not-so-good news: they’re still expensive, and the nutritional difference won’t make much of a dietary impact.

Source: Organic Milk and Beef Have More Good Fats, But Not Enough to Impact Your Diet

What about grass fed, you ask?

About the same amount of omega-3s as organic beef. In terms of the fat content, ratio of good to bad fats might be better due to choice of feed. Overall, could be better for you but only slightly and it’s still expensive!

Should Pregnant Women Eat More Tuna?

As part of a sweeping review of nutrition recommendations, the Dietary Guidelines Advisory Committee recently reiterated the current seafood guidelines: Americans should eat a wide variety of seafood. The report also acknowledges the risk of mercury exposure from certain kinds of seafoods, and notes that women who are pregnant, nursing or may become pregnant should avoid certain kinds — tilefish, shark, swordfish and king mackerel — because of their high mercury content.

The panel withheld a recommendation about tuna, second only to shrimp in popularity in the United States. Current guidelines from the Food and Drug Administration and the Environmental Protection Agency warn pregnant and nursing women to limit tuna consumption to six ounces per week.

Source: Should Pregnant Women Eat More Tuna?

From reading the article, it does seem like a promotion for tuna/seafood.  Flaxseeds and walnuts are a far better source, and have a better shelf life.  Iodine?  That’s what in common table salt, for sake of the fact that most diets are iodine deficient.  Vitamin B12 is the most difficult to source of the B vitamins, depending on your diet (IE vegan).

Foods to Reactivate Your Pineal Gland

There’s two articles – the second is a continuation of the first.

As we age the pineal gland begins to calcify and become sluggish. This rate varies considerably by person and lifestyle, but consuming excessive amounts of fluoride is considered to be a risk factor. This is partly because fluoride collects in extremely high amounts in the pineal gland causing faster calcification. Fluoride can also decrease melatonin production, two things we certainly don’t want to happen. Research has shown that this calcification of the pineal gland shows a strong correlation in the developing of Alzheimer’s disease (Mercola 2011). A poor diet laden with preservatives, chemicals, and pesticides are a major risk factor for calcification and premature aging as well.

What can we do to fight the aging process and calcification of the pineal gland? Eating a healthy, preservative/chemical free diet that is rich in healthy fats, should be a no-brainer (pun intended), but what else can we do?

Source:

Stop Salting the Water

Seriously – you are wasting salt.  I’d talked about it with other foodies who had the same opinion, and I’m reminded/incensed after encountering:

In a section of the slideshow devoted entirely to Olive Garden’s “deteriorated” food quality, Starboard writes, “If you were to google ‘how to cook pasta,’ the first step of Pasta 101 is to salt the water.” They also describe the pasta as “dry” and “overcooked” (so not, as any pasta cook worth their salt would know, al dente) and the pasta sauces as “bland.”

Source: Alert: Olive Garden Does Not Cook Its Pasta in Salted Water

  1. You have to add 58 grams of salt just to raise the boiling point of a liter of water by 0.5 of a degree Celsius.  Water with 0.05% salt is still considered fresh water
  2. Adding a pinch of salt doesn’t help the flavour of pasta
  3. Iodine, an additive to table salt for health reasons (my thanks to the Swiss!), is water soluble but again the concentration is likely to be so low it’s not worth the effort