Wednesday, September 26, 2012

Additional Food For Thought

At my last discussion at the GTA, I received a few questions.  My handout "How Colorful Foods Beat Disease" is available on my website at
  • Why is wild fish versus farmed fish different in Omega-3's?
  • What is the benefit of Krill Oil?
  • How or why does capsaicin help with arthritis?
  • Why is kale now the most popular superfood?
Why are the Omega-3's different in wild versus farm raised fish?
    Picture6 3
  • Wild fish is more lean than farmed fish, which means, directly, less protein.
  • Farmed fish is fed antibiotics, PCB's, fire retardants, dye and numerous other chemicals.
  • Wild fish is more expensive.
  • Wild fish accounts for 10-20% of the salmon on the market.
  • Omega-3 and 6's are essential fatty acids:  our body doesn't make them.
  • The typical American diet is full of Omega-6:  corn, soy, peanut, and safflower oils.  Omega-6,  oxidizes LDL in the body (a real cholesterol threat). Omega-6 fats are pro-inflammatory.
  • A higher ratio of Omega-3 : Omega-6 is desirable.

  • Omega-3's come from fish, flax, algae, walnuts, and grass-fed meat.

    Read more:
 What is the benefit of Krill Oil?
  • Krill oil is higher in Omega-3's than regular fish oil.
  • Certain kinds of krill oil have (in studies) been shown to reduce significantly inflammation from arthritis.
What and how does capsaicin help with arthritis?
  • Capsaicin is found in chili peppers - it is the "hot" ingredient that burns.
  • Capsaicin works by interfering with a chemical that is involved in transmitting pain impulses to the brain. The properties of capsaicin make it an option for relieving pain associated with arthritis and joint pains.
Why is kale now a superfood?
  • One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. 
  • Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits.
  • The fiber content of kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.
  • Kale is rich in Vitamin K which can reduce the overall risk of developing or dying from cancer.
  • Kale's benefits are linked to high concentration of antioxidant vitamins A, C, and K, and sulphur-containing phytonutrients. 
Remember, if you have any questions, please don't hesitate to ask!
Coach Kathy

1 comment:

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