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Heart Healthy
Heart Healthy Mediterranean Diet Wellness Tips

When to Use (and when not to use?) Olive Oil

is olive oil the best cooking oil

 

A couple of weeks ago, I wrapped up a three week stent on the Mediterranean Diet. The guidelines of the Mediterranean Diet recommend that your primary fat source be olive oil, supplemented by fatty fish, nuts, and seeds. Olive oil is an excellent choice of fat – it’s loaded with monounsaturated fatty acids (MUFAs).1 Benefits of diets high in MUFAs include:

  • improved blood sugar and insulin sensitivity2
  • lower total cholesterol and LDL cholesterol2
  • blood vessels less prone to blockages2
  • possibly lower blood pressure2
  • reduced inflammatory responses3

The discovery and publication of these benefits led to a surge in the use of olive oil in all kinds of cooking and baking, for good reason! Who wouldn’t want to reap these benefits? There was, however, one concern looming regarding the use of olive oil in promoting health.

 



 

Smoke Points and Health

‘Smoke point’ is a term frequently discussed in the culinary world. Different oils have different temperatures at which they begin to create smoke and their aromas and flavors begin to change. This temperature is unique to each oil depending on its chemical composition and level of refinement/processing (and even varietal of the plant source4). They can also vary depending on what foods are being cooked in the oils.

Culinary experts recommend not cooking an oil beyond its smoke point largely because of the change in flavor. In addition, some voice concerns about the change in chemical composition that occurs when oils are heated beyond their smoke points.5-7 The general school of thought is that if an oil is heated beyond this point, it produces inflammatory, potentially carcinogenic compounds and some of the oil’s healthful properties can be diminished.8-9

 



 

Here’s where things start to get a bit dicey. Depending on who you ask, the smoke point of olive oil can be anywhere from 390-468° F, with the smoke point of extra virgin olive oil (EVOO) being anywhere from 325-410° F.5, 7, 10  Pretty significant ranges! Different cooking methods require different cooking temperatures, shown below.

  • Saute: 300-320° F
  • Pan-Fry: 350-400° F
  • Deep Fry: 350-400° F

Now you might conclude that olive oil is a good choice for a saute and possibly not the best choice for a good hot fry (depending on whose smoke point you go with). A 2018 study by Modern Olives Laboratory Services found that the negative changes that can occur with oils in heating are not so much related to their smoke points as to their general chemical stability.11 After heating many different oils and testing their chemical compositions at high heats for over 24 hours, the researchers found that EVOO was the most stable cooking oil, producing the lowest amounts of oxidative compounds when heated. I’m always hesitant to trust studies whose authors have significant financial stock in the outcome, but this claim is backed by other studies which found that virgin and extra virgin olive oils contained fewer harmful compounds and more antioxidants after frying for several hours, though the antioxidants are less effective after heating.4, 9, 12-14 

 



 

So, should I cook with olive oil or not?

Yes – it turns out cooking with olive oil (particularly extra virgin olive oil) seems to be both a safe and nutritious way to saute or to fry foods. This newer information about olive oil’s stability helps to reconcile the health of those who follow a Mediterranean Diet with previous health concerns about the potential dangers of heating it. As a general rule, try not to use more heat than is necessary for your cooking job and limit time spent on the heat when you can.

Writing this post has actually changed the recommendations I will make to my clients, because I previously subscribed to the “smoke point” theory until I updated myself with this new research. That’s one of the many reasons I make sure to continue to keep up with this blog – it forces me to stay up to date and back up my recommendations!

 



 

You Might Also Like

Anti-Inflammatory Add-ins and Supplements

Liver-Friendly Diet 101

Healthy Cooking Substitutions for a more Nutritious Meal

 



 

References

1. https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good

2. https://www.sciencedirect.com/science/article/pii/B9781855739659500042

3. https://europepmc.org/abstract/med/9558730

4. https://www.ncbi.nlm.nih.gov/pubmed/21714128

5. https://www.jessicagavin.com/smoke-points-cooking-oils

6. https://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

7. https://www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/

8. https://www.ncbi.nlm.nih.gov/pubmed/21714128

9. https://www.ncbi.nlm.nih.gov/pubmed/17995742

10. https://www.aboutoliveoil.org/olive-oil-smoke-point

11. https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf

12. https://www.sciencedirect.com/science/article/pii/S0308814615006810?via%3Dihub

13. https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12268

14. https://hortintl.cals.ncsu.edu/sites/default/files/documents/2017novemberchangesinchemicalcompositionsofoliveoilunderdifferentheatingtemperaturessimilartohomecoo.pdf

 



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Anti-inflammatory Diet Carb Counting Heart Healthy MyPlate Guidelines Recipes

Salmon and Red Potato Hash with Dijon Aioli

Salmon and red potato hash with dijon aioli

 

This delicious dish is a copycat of a breakfast from a favorite restaurant of ours – the Ironwork Grill at McMenamin’s Grand Lodge in Forest Grove, Oregon. The original is made with a dill sauce but I always swap it for this dijon aioli, and I’ve never been disappointed!

The salmon, veggies, and potatoes make this a complete, protein- and potassium-laden anti-inflammatory power meal. Plus, it is so, so tasty and very easy to make!

 





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Anti-inflammatory Diet Carb Counting Heart Healthy MyPlate Guidelines Recipes

Recipe: 5-Minute Heart Healthy Pizza Sauce

We LOVE pizza at our house – especially as Super Bowl season draws near! Unfortunately, our Seahawks didn’t make the playoffs this year, but we can still enjoy the spirit of the game with a few slices of pizza pie. Store-bought pizza sauces can sometimes contain added sugar or, more often, high levels of sodium. Not to mention the sodium in everything else that goes on your favorite pizza!

 

vita-marija-murenaite-484774

If you’re looking to eat less sodium or simply cook more from scratch, this pizza sauce recipe is a great option! It’s very easy and fast to make – just stir it up in 5 minutes and spread it on your favorite pizza! The tomatoes, herbs, and spices add an antioxidant punch to any pizza-flavored dish.

 





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Heart Healthy Wellness Tips

Healthy Cooking Substitutions for a More Nutritious Meal

Do you have a favorite family recipe that you’d like to improve on? Are you interested in learning how to be a more mindful and health-conscious cook? Use this list of cooking substitutions to improve the nutritional quality of your favorite recipe!

IMG_1446

Some tips to keep in mind:

  • Think of substitutions in cooking as “trial and error.” Sometimes they’ll work out great and other times they might flop, but it’s all part of the process. Every recipe is different – you’ll never know unless you try!
  • If you’re tweaking an old favorite recipe, try changing just 1-2 ingredients at a time. Then, if it doesn’t turn out, you’ll know which change didn’t work.



Happy cooking (and eating)!

If your recipe calls for… Try this instead… For this nutritional benefit…
Condensed milk or evaporated milk Evaporated skim milk
  • Fewer calories
  • Less saturated fat
Sour cream Nonfat plain Greek yogurt or (depending on the texture desired) nonfat cottage cheese
  • More protein
  • Less saturated fat (compared to whole sour cream)
Cream cheese Neufchâtel cheese (find it right next to the cream cheese in most grocery stores)
  • Fewer calories
  • Less saturated fat
Bacon Canadian bacon, turkey bacon, or lean prosciutto
  • Fewer calories
  • Less saturated fat
  • Less sodium
Mashed potatoes Steamed, pureéd cauliflower
  • Fewer carbohydrates
  • Fewer calories
  • More vitamins and minerals
Potatoes Sweet potatoes
  • More vitamins
White rice or pasta Whole grain pasta, brown rice, bulgur, couscous, barley
  • More fiber
  • More vitamins and minerals
  • More stable blood sugar response
No vegetables Add any vegetables you have around!
  • More fiber
  • More vitamins and minerals
  • Improved satisfaction after the meal with fewer calories eaten (veggies take up a lot of space!)
Butter Canola oil or avocado oil
  • More omega-3s and healthful monounsaturated fats
  • Less saturated fat
Salt Herbs (oregano, parsley, thyme, sage, basil, chives, garlic), spices (turmeric, cumin, curry, lemon pepper, black pepper), lemon juice, or use half the salt
  • Less sodium
  • More anti-inflammatory properties

 



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Anti-inflammatory Diet Carb Counting Heart Healthy MyPlate Guidelines Recipes

Green Pumpkin Pie Protein Shake

img_0781I love pumpkin in the fall. Love it. Stereotypes be darned, I do not care. This scrumptious squash finds its way into curries, soups, muffins, cookies, pancakes, and steamers around my house as soon as the leaves start to turn.

Pumpkin takes a front seat in this seasonal smoothie that is filling, nutritious, and delectable. I started with the Pumpkin Pie Smoothie recipe here and modified it to boost the protein, control the carbs, and add some greens, because if you’re making a shake, why not add greens? You can’t taste them and it’s an easy-as-pie (…see what I did there?) way to get an extra serving of veggies.

Try it for a tasty breakfast that is (bonus!) carb-controlled, heart healthy, and contains servings from 4 different food groups.

Ingredients:

1 cup unsweetened vanilla almond milk (you can definitely use dairy milk but carb-counters be aware it will add about 12 grams of carbohydrate)

1 handful spinach or kale

½ cup pureed pumpkin

¼ cup light vanilla Greek yogurt

1/8 cup plain whey protein (I love the bulk whey protein from Winco!)

½ medium banana

½ tsp pumpkin pie spice

1 tsp honey (or your sweetener of choice)

Instructions:

  1. Add almond milk and greens to blender. Blend for 30-60 seconds or until leaves have been completely blended and the mixture looks like green, frothy milk.img_0780
  2. Add remaining ingredients. Blend until smooth. Enjoy!

Makes 1 16-oz serving. Contains 303 calories, 35.1  g carbohydrate, 14.6 g protein, 2.9  g fat, 0.1 g saturated fat, and 251 mg sodium. Includes 1 serving dairy, 1 serving fruit, 1 serving vegetables, and 1.5 oz protein.

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Heart Healthy

Cut sodium and avoid bland-itis

reduce sodium salt-free flavoring

Limiting sodium can be a bit tricky at first. Most of the flavor we enjoy in food comes from one of three things: sugar, fat, or salt. Our palates just love the tasty stuff. And the more of it we eat, the more we need in order to experience the same pleasurable taste sensation. Sound kind of like addiction to you? Ehhhhh-xactly.

Besides flavor, sodium is also used as a preservative in many foods and often foods that don’t even taste salty, which can be confusing for some people just learning about limiting sodium.

 



 

Anyway, it is possible to decrease sodium intake without eating tasteless cardboard. I promise! There are several ways to increase flavor and leave the sodium out:

  • Herbs and spices: These are the best! Natural, delicious, and many are anti-inflammatory. Find a bulk section (like Winco) or grow your own for the best value. Check out the chart below from the Academy of Nutrition and Dietetics for tips on matching herbs and spices to the food you’re making tonight:
    Food Item Flavorings
    Beef Basil, bay leaf, caraway, curry, dill, dry mustard, garlic, grape jelly, green pepper, mace, marjoram, mushrooms, nutmeg, onion, parsley, pepper, rosemary, sage
    Chicken Basil, cloves, cranberries, mace, mushrooms, nutmeg, oregano, paprika, parsley, pineapple, saffron, sage, savory, tarragon, thyme, tomato, turmeric
    Egg Chervil, curry, dill, dry mustard, green pepper, lemon juice, marjoram, mushrooms, paprika, pepper, tarragon, tomato, turmeric
    Fish Basil, bay leaf, chervil, curry, dill, dry mustard, green pepper, lemon juice, marjoram, mushrooms, paprika, pepper, tarragon, tomato, turmeric
    Lamb Cloves, curry, dill, garlic, mace, mint, mint jelly, onion, oregano, parsley, pineapple, rosemary, tarragon, thyme
    Pork Applesauce, basil, caraway, chives, cloves, garlic, onions, rosemary, thyme
    Vegetables Basil, dill, garlic, ginger, lemon juice, mace, marjoram, nutmeg, onion, tarragon, tomato, salt-free salad dressing, vinegar
    Desserts Allspice, anise, cinnamon, cloves, ginger, mace, nutmeg, vanilla extract
  • Pre-made spice mixes: If you aren’t big on growing or buying herbs yourself, you can get a little help from sodium-free spice mix products like Mrs. Dash. The Mrs. Dash line has several pre-made spice mixes like Caribbean Citrus, Italian Medley, or Steak Grilling seasonings, all made without salt. I personally have only tried the original and I like it, especially on fish. I have several patients who have tried other flavors with success!
  • Lite salt/salt substitutes: These are usually made with potassium chloride as opposed to sodium chloride (table salt) to decrease intakes of sodium. I use it at home and in recipes and the taste is similar enough I don’t notice it. Be aware: people with kidney disease or who are on certain diuretic blood pressure medications should not use salt substitutes because their bodies can not clear potassium as well as others. Ask your doctor before switching to salt substitute if you have any of these concerns.

Lastly, be patient! Your tastes will adjust to the point where they will enjoy the flavors of food with less salt, but it does take time. Most of my patients say that after 4-6 weeks of limiting sodium, the high-sodium foods they used to eat taste way too salty for them! You can do it!

 



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Heart Healthy Recipes

Recipe Feature: Boneless Pork Chops with Mushrooms and Thyme

pork chops with mushrooms

Recipe feature time! My awesome husband made these amazing pork chops and they were probably the most delicious pork chops I have ever had. Smothered in mushrooms and surprisingly flavorful sauce (I had to ask him three times if he added extra salt to the sauce), these pork chops leftovers barely lasted 2 days. I would eat these almost every week if I could!

 



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Down Home Dietitian

Diet culture is determined to tell you that you have to be miserable to be healthy.

That couldn’t be more wrong.

Subscribe to learn how to go from a frustrated, restricted dieter to a happy, relaxed relationship with food and fitness. Healthy doesn’t have to be hard!

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downhomedietitian

Healthy doesn't have to be hard.
Dietitian | Exercise Physiologist | Speaker | Youtuber
Building a small permaculture homestead in WA state

Becki Parsons
Choosing to work with a dietitian is NOT "turning Choosing to work with a dietitian is NOT "turning yourself in" to the food police! It's finding a teammate to help you find the eating plan that works for you. I frequently joke with my clients that they are dating healthy changes and I am their matchmaker - it's not about forcing your life to fit a plan, it's about finding the plan that complements your life AND helps you meet your goals and feel your best without being miserable or deprived!
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Ready to give it a go? Click the link in my bio to schedule an in-person or video appointment!
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Happy meets healthy: prioritizing your favorite fo Happy meets healthy: prioritizing your favorite foods!

At a restaurant, you are presented with so many options: appetizer, drinks, sides, entrees, extras, dessert...

An all-or-nothing "diet mindset" would say turn it all down - eat a grilled chicken salad with a water. Deprive, deprive, deprive.

An all-or-nothing "not dieting right now" mindset would say to get it all - absolutely anything and everything that sounds good to you. Then feel guilty for having done it. Promise yourself you'll start your "diet mindset" again Monday.

I'm here to say that all-or-nothing thinking stinks. It isn't healthy OR happy. It's miserable. Your healthy life SHOULD include your favorite foods. AND healthy foods that make your body happy.

It was a busy, restaurant-filled weekend as we celebrated our son's birthday as well as Mothers' Day. I prioritized the options at each restaurant and meal that make me the happiest - sourdough toast, two servings of sweet potato fries...HAPPY. I made changes somewhere else to get plenty of protein, fiber, vitamins, and minerals...HEALTHY. You CAN have both.

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What a great horse blessing day! Thank you to my p What a great horse blessing day! Thank you to my parents for this gorgeous new saddle pad for my birthday. A gift for my horse is a gift for me!
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If you're a horse person, you'll know the great joy it is to share your horse with a currently horse-less horse lover. For 17 years I was that horse-less person and I would have gladly cleaned stalls for hours just to be in a barn again...my aunt Mary has the horse bug too and hasn't had a horse since her sweet boy Pal in high school. This weekend she came to visit for the first time since I got Blue Belle and it was such a joy to watch Blue Belle light up Mary's face as she got to groom and ride. ♥️ Plus my mom got to ride for the first time in years, and we talked about their memories of riding their Grandma's horse Sugar. Horses are such a gift!
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Tulips are starting to bloom! The patience bulbs r Tulips are starting to bloom! The patience bulbs require is such an effective teacher that good and beautiful things are worth the wait.
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We planted an orchard!!! Click the link in my des We planted an orchard!!!

Click the link in my description to watch my latest video on planting a small permaculture orchard on our homestead! I'm so excited about this investment into our food production - now to wait 2-4 years for a decent harvest... #patience
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