health

Is Sunflower oil really heart-healthy?

Sunflower oil rose to fame as being heart-healthy oil and is being used in many kitchens, restaurants and you will find it listed in abundant packaged products like chips and cookies. But is it really heart-healthy?

Why did the use of sunflower oil and other cooking oils increase?

For decades we have feared saturated fats like butter or coconut oil as being the unhealthy form of fat and so many organizations promoted using vegetable oils instead. And since the amount of saturated fat in sunflower oil is the lowest, it rose to fame as being heart-healthy. But what went unaccounted was the amount of omega-6 fats it contains. Also, the omega-6 and omega-3’s in it are not stable so when heated at a high temperature they can undergo oxidation and become pro-inflammatory.

What are the different types of fats?

To understand if sunflower oil is really heart-healthy let’s talk about different types of fats to make an informed decision.

Fats that are solid at room temperature for e.g. butter, ghee, coconut oil are “Saturated fats”. While on the other end of the spectrum, fats that are liquid at room temperature e.g. cooking oils are “Unsaturated fats”. You would have heard of the terms – Omega-3, 6, and 9. All of them together constitute unsaturated fats.

Unsaturated fats can be classified into:

1. Essential fats: both omega-3 (EPA, ALA, DHA) and omega-6 (Linoleic acid, arachidonic acid) are essential fats and together are called polyunsaturated fats aka PUFA. Essential means that our body cannot make it and we need to consume them from our foods for wellbeing.

2. Non-essential fats: while omega-9 (i.e. oleic acid) which is monounsaturated fats also known as MUFA is something that our body makes and hence is not classified as non-essential.

To summarize, omega-9 is a non-essential fat also known as MUFA while omega-3 and omega-6 are essential fats known as PUFA. But unlike PUFA which can react to heat and light, MUFA is stable when heated. This explains the rise in the use of cooking oils with high MUFA content e.g. canola oil.

What are the sources of omega-3 and omega-6 fats in our diet?

The sources of omega-6 fats in our diet are nuts, seeds, vegetable oils, meat, and dairy products. While the sources of omega-3 fats in our diet are walnuts, flaxseeds, chia seeds, and fish. Remember, as I mentioned earlier both 3’s and 6’s are essential fats and you need to consume them from food. However, it is important to consume plenty of omega-3 fats to maintain a beneficial ratio of healthy fats in our diet.

The ideal ratio of omega-3: omega-6 should be 1:4. But in the western diet, the balance is lost with that ratio being 1:16 or even more. Hence, of late you might have heard of omega-6 being unhealthy. Omega-6 itself is not unhealthy but the skewed ratio is unhealthy and brings a host of diseases like heart disease, obesity, stroke, and high blood pressure.

What to look for on the label if buying sunflower oil?

There are 3 types of sunflower oil:

1. High-oleic sunflower oil (80% omega-9)

2. Mid-oleic sunflower oil (65% omega-9)

3. Linoleic sunflower oil commonly labeled as sunflower oil (70% omega-6)

The most commonly available one is linoleic sunflower oil because that is the cheapest one and hence widely used in restaurants and packaged foods.

There are better options when it comes to cooking oil but still, if you want to purchase sunflower oil look for “high-oleic sunflower oil”.  You will know if it is the right one even when you look at the price label because typically high-oleic sunflower oil is 3x the cost.

What happens when you cook sunflower oil at high heat?

The widely available sunflower oil is high in omega-6 which when heated leads to the formation of lipid peroxides which are pro-inflammatory and damaging.

So if you are using sunflower oil, make sure the label says high-oleic sunflower oil. If it does not say that it means the sunflower oil has high omega-6 which is not heart-healthy and could be damaging when heated.

Intermittent Fasting: Fad or Best-kept Secret to Healthy Aging?

Eating in a certain window of the day or week a.k.a intermittent fasting has been a consistent buzzword within the health and fitness world. There are claims for it to help with weight loss, overcome metabolic imbalances and improve health overall.
One thing to keep in mind is like everything else there is no one size fits all for intermittent fasting too. I wanted to present some evidence-based information so you can make an informed decision for yourself.

Is intermittent fasting a new intervention?

 
Intermittent fasting seems like a new health trend but looking back in time, fasting has been in practice for ages and has been part of almost all cultures and religions including Islam, Jainism, Hinduism, Judaism, Christianity, and many more. Fasting during Ramadan month in Islam, eating during light hours (sunrise to sunset) in Jainism, and mandatory fasting in times of limited food sources are examples of intermittent fasting in history. Historically, humans ate in certain windows of the day and did not eat throughout the day like in present times.

Why is intermittent fasting so popular these days?


Fasting does not involve complex calorie counting. There is no specific intermittent fasting diet that needs to be followed. In fact  an intermittent fasting schedule can be made to match any individual’s existing schedule comfortably. All these factors have led to the popularity of “Intermittent Fasting.”

What are the different versions of intermittent fasting?


They can be divided into four main versions based on how long the fasting is practiced:
1.      Time-restricted feeding (eating within a window of 6, 8, 10, 12 or 14 hours during the day) with 16/8 intermittent fasting being the most widely practiced these days
2.      5:2 fasting (eating for 5 days and fasting for 2 days every week)
3.      Alternate-day fasting and
4.      Periodic fasting (once a week or once every other week)

What is immunosenescence?


Immunosenescence pronounced as (ĭm″ū-nō-sĭ-nĕs′ĕns) sounds like a spelling bee word. It sure can be!
But is also a term that has been gathering interest in the scientific and health-care community.
Immunosenescence can be defined as a decline in immunity associated with advancing age and an increased frequency of infections and chronic diseases.

Why is it important to delay immunosenescence?


Aging is an irreversible process and so our goal is to find interventions that might delay the process of immunosenescence and consequently improve the quality of life.

Which form of intermittent fasting has shown the best results for healthy aging in research?


To delay immunosenescence and age gracefully in both men/women periodic fasting once a week or once every other week (fasting with only fruits and vegetables consuming <500kcal on the fasting day or going for water-only fasting) appears to show best results1,2. Besides, it is always advisable to include more vegetables in one’s diet.

What effect does periodic fasting have on our cells?


Periodic fasting has been shown to reduce the rate of aging and has also been shown to provide an anti-inflammatory effect. This periodic cycle of caloric restriction followed by re-feeding possibly helps delay immunosenescence by killing old, damaged cells and replacing them with young, functional, healthy cells1,2.

Is it very difficult to fast? Will I be able to fast?


These are valid concerns if you have never tried fasting before. Give yourself a month and trust me it gets easier. Try fasting on a busy day rather than the weekend which will keep your mind off of food. Green tea, black tea, clear broths, can act as appetite suppressants and help control hunger.

Can I eat whatever I like on days I am not fasting?


Fasting should not be an excuse to eat whatever you like on non-fasting days. Try to follow a nutritious diet on non-fasting days as well. After your fast, eat normally as if you never fasted. Be aware to not fall into binge eating the following day as it can nullify the benefits of intermittent fasting If you are a newbie and want to incorporate fasting in your lifestyle, I recommend reading- The complete guide to fasting by Dr. Jason Fung.

Periodic fasting or time-restricted feeding where one limits the hours of the day when one is eating (preferably early in the day following circadian rhythm) can be the best-kept secret our ancestors followed for their wellbeing.  Like most things, we are turning a full circle and realizing the wisdom of our ancestors around fasting!

Resources
Choi, I. Y., Lee, C., & Longo, V. D. (2017). Nutrition and fasting-mimicking diets in the prevention and treatment of autoimmune diseases and immunosenescence. Molecular and cellular endocrinology, 455, 4–12. https://doi.org/10.1016/j.mce.2017.01.042
Maijó, M., Clements, S. J., Ivory, K., Nicoletti, C., & Carding, S. R. (2014). Nutrition, diet, and immunosenescence. Mechanisms of aging and development, 136-137, 116–128. https://doi.org/10.1016/j.mad.2013.12.003

Please share your insights or intermittent fasting benefits you would have experienced.
In health, Niti

“How to Get Off Sugar?”

Do we really need to get off all sources of sugar? If you understand what is a carbohydrate and how it is absorbed in our body and identify the naturally occurring- great sources of carbohydrates, we probably can incorporate those good sources and remove the processed sources of carbohydrates/sugar. That was the purpose of workshop. But would also say, in the quest to eat right and don’t forget to enjoy your food! Otherwise, the purpose is lost😊

Attached below are the presentation slides from the workshop. Looking forward to sharing more.

Thinking of building strong foundational health?

Thinking of building strong foundational health?

As cold winter months come to an end, focus typically shifts from overall health. But good health is something we have to build and maintain.

As a Nutritionist myself, I love and propose a food-first approach! But more so realize that there are going to be nutrient gaps even in the diet of a nutritionist. And so wanted to share what I do to fill my nutrient gaps.

Jana Bennett, a friend, pharmacist, and owner of The Medicine Shoppe Pharmacy in Sherman, TX is passionate about helping people understand that there isn’t a pill for every ill. But this is what she says and recommends, “I know that almost none of us eat a healthy enough diet to get all of the nutrients we need.  And even if we are super diligent about what we put into our mouths, our food supply just isn’t what it was when our grandparents were children.  Our soils are being depleted at a rapid rate and highly processed foods are in our face at every turn.  So, yes, I do think that we need to supplement our diet with the nutrients that our bodies need to function properly.” So valuable!

Here are some basic foundational products for optimal wellness that Jana Bennett recommends and I second them:

1.    A high-quality Multivitamin-mineral (MVM) supplement doesn’t replace a healthy diet, but can help enhance it, and ensure that necessary nutrients are available to support normal physiological function. Quality is important and as a general rule, you get what you pay for. Phytomulti (Metagenics) and Alphabase (Orthomolecular) are good contenders
2.    Omega 3s are very important for brain health and it also helps us to maintain a healthy lipid profile. Some recommendations would be Omegagenics EPA DHA 720 (Metagenics) or Algae Omega (Nordic Naturals) for vegetarians.
3.    Vitamin D is critical to our immune health and it isn’t very readily available in our food supply. Our bodies make vitamin D when we are exposed to sunlight but since most of us aren’t outside for long periods of time and when we are, we are (hopefully) wearing sunscreen, our bodies can’t make as much as we need so we need to get this in supplement form 5000 IU daily or 50,000 IU weekly. One I take is Vitamin D3 + K2 (Seeking health).

Investing in and supporting strong foundational health now helps build wellness and protects us from future threats to our health – Back to basics of course. I use Fullscript dispensary to allow my clients access to a variety of high-quality nutraceuticals. Please don’t hesitate to reach out if you need help choosing the best one. 

Cheers to health and wellness,
Niti

What if I told you, sugar is not bad for you?!

What if I told you, sugar is not bad for you?!🤔 The reality is that our brains run on glucose and so we do need sugar.  However, “too much sugar” is what is bad for you especially the refined sugar we consume every day that creeps into our diet where you might not expect it to be – through processed foods like cereals, fruit snacks, sweetened yogurt, most breakfast foods, boxed mac n cheese, etc, and sugary drinks like sodas, fruit juices, sports drinks, etc. And don’t be fooled by words on packages like “real fruit”, “whole grain”, “natural”, etc. These typically don’t mean anything about the overall nutrient density or sugar!⁣⁣🙃

And you will be shocked😱 to learn what it is capable of doing inside the body. Refined sugar is an anti-nutrient which means that it increases the body’s requirement of other nutrients and thereby depletes the body’s nutrient stores. Also, refined sugar not only diminishes the immune response but is also the underlying cause of weight gain, insulin resistance, and pre-diabetes. It can send you on the blood sugar rollercoaster of ups and downs with mood, focus, anxiety, and behavior throughout the day.

The American Heart Association (AHA) recommends that men should consume no more than 9 teaspoons (36g) of sugar per day and women and kids no more than 6 teaspoons (24g) of sugar per day. To put this in perspective, a 12 oz fruit juice or soda contains 37-39g of sugar. So if you had one serving of fruit juice or one can of regular soda you should not be having any other sugar for the entire day.

The statistics are alarming!

According to the Diabetes Council (2018) stated that the average American consumed 30 teaspoons (120g) of sugar per day making the United States rank #1 in average daily sugar consumption per person in the world. No glory in being #1.

I share 3 actionable tips and simple back to basics swaps that will help you get off “too much sugar”:

🍃 1. In the grocery stores, shop groceries in the perimeter first. That is where fruits, vegetables, dairy, eggs, meat, and seafood are located. Center aisles are where most processed foods and sugary drinks are, even though some nuts, beans, grains can be found here too.  Choose wisely when shopping the center aisles.

🍃2. Open the refrigerator instead of the pantry when you are looking for snacks. Pantry = processed, shelf-stable snacks, and Refrigerator = yogurt, fruits, vegetables, hummus, etc. Swap processed and ultra-processed, shelf-stable snacks for healthy snacks. Here is a list of some healthy snack options for you:
Apple with peanut butter
Avocado with a dash of salt, pepper, and lemon
Carrots and hummus
Crackers and cheese
Popcorn
Yogurt and granola
Fruit smoothie
Apple/Banana/Grapes/Berries/or any fruit of the season

🍃3. Start your day with little to no sugar in the breakfast (When you have sugar-laden options in breakfast such as breakfast cereals, readymade oatmeal, pancakes, waffles, cinnamon roll, etc) it puts you on a blood sugar roller coaster making you crave more sugar through the day. Consuming a wholesome, balanced protein and healthy fat-rich foods for breakfast with very little to no sugar stabilizes blood sugar and reduces the craving substantially. I have created some Blood sugar balancing breakfast choices with recipes for you to download for free and save as a pdf. Download them here: shorturl.at/osGJT Try it out and let me know of your successful swaps.

The key is to identify these hidden food culprits and swap them with healthier alternatives.

Cheers to health and wellness,
Niti

Brown rice is the healthiest! Is conventional wisdom true?? My happy healthy medium is Parboiled!

September is the celebrated as the National Rice month. There are thousands of varieties of Rice and is enjoyed as a  part of the staple diet by millions of people across the world.

I wanted to share what I learned about White rice vs. brown rice and above all pros and cons of both of them.

What is Brown rice?

Brown rice or the un-milled rice is the whole grain rice. When only the outermost layer of a grain of rice (the husk or hull) is removed, brown rice is  produced. It has a mild, nutty flavor and is chewier and more nutritious than white rice. One cup of cooked brown rice contains 84 mg of whole-grains-explained1-610x366magnesium compared to 19 mg in white rice. 

How is White rice made?

It is produced  when the next layers underneath the husk – the bran and the germ are removed  leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this and the subsequent polishing process like in making of long grain Basmati rice. Hence many manufacturers fortify it with vitamins and minerals to make up for the lost ones. One mineral not added back into white rice is magnesium.

After reading this you might say, I am switching to Brown rice today. But wait there is more to learn before you switch.

Have you heard about arsenic in rice?

Arsenic is an element found in nature but is a cause of concern these days because the levels of arsenic found in our soil and water is going up. It has been released into the environment through the use of excess pesticides. And rice tends to absorb arsenic more readily than many other plants.

Arsenic accumulates in the grains outer layers so brown rice tends to have more arsenic in it. Brown rice has 80 % more arsenic on average than white rice of the same type. Brown rice has more nutrients though, so you shouldn’t switch entirely to white rice.

All types of rice made in US particularly in Arkansas, Louisiana and Texas had the highest levels of  arsenic in the tests conducted by Consumer reports.  White Basmati rice from California and India  had on average half of arsenic amount compared to most other  types of rice.

Tip  to reduce arsenic in your rice is what my mom always did so I do it too, not knowing the reason but on autopilot: One can cut the exposure to arsenic in any type of rice by rinsing raw rice thoroughly before cooking, using a ratio of 6 cups water to 1 cup rice and draining the excess water afterward.

If you wish to read up more on Arsenic in your rice checkout these links: Consumer reports: Arsenic in rice and EWG report

Brown rice:  Pros: Highly nutritious                                                                                                                                            Cons: Comes with a risk of high arsenic depending on where it was grown                                                 and you have to develop your taste buds for liking it.

White rice:  Pros: Low risk of arsenic as the outer layers are removed in manufacturing.                                Cons: Low nutrient content more like white flour and high in starch

After learning of the pros and cons, I hit a middle ground with healthy Parboiled rice.

What exactly is Parboiled rice and how is it made?

Parboiled rice also known as converted rice is steamed under pressure or partially boiled prior to removing of the hull and bran The three steps of parboiling include soaking, steaming and drying, and then removing the husk of the rice. This process enhances the nutrition density by driving nutrients from  the bran to the endosperm, making it about 80% nutritionally similar to brown rice. It is a better source of fiber,  B vitamins and magnesium than regular white rice. Parboiled rice might sound like it’s precooked, but it is not. It is just processed quite differently from other types of rice.

Parboiled rice:  Pros: 

  • It is more nutritious: Parboiled rice has double the fiber than you get from cooked white rice. It is an excellent source of niacin, thiamine and magnesium and a moderate source of protein, iron and  zinc.
  • It has a low glycemic score of 38, even lower then brown rice which has a score of 47 and White rice which is  89 notes Harvard Health publications. A low glycemic score indicates that the carbohydrates in parboiled rice do not cause a large spike in blood sugar.
  • It has more resistant starch which helps lower blood glucose levels and improves insulin sensitivity
  •  It has lower amount of arsenic compared to brown rice

Cons: It is 20% less nutritious compared to brown rice.

Shopping guide: Given rice grown  in California and India has low amounts of arsenic compared to those grown in Southern states of US, I prefer to buy my parboiled rice from Indian grocery store (Laxmi is personal favorite). Ponni boiled is similar in processing to Parboiled but smaller grain. If you like long grain rice go for Parboiled Basmati.

P.S. A tip to add protein to your daily carbs. I mix 1/3rd cup of Quinoa to 1 cup of Rice, rinse it thoroughly, soak it for 30 mins before cooking. Does not change the taste and works like a charm even with my tiny picky eaters!

My breakfast is green. What color is yours?

I would like to share my nutritionally superior smoothie recipe we consume each morning as a  breakfast. We are tea drinkers so need to have a dose of caffeine too (working on changing that habit). But next comes the green smoothie which has become a part of our morning rituals, which I love. And guess what, it is extremely easy to make and will bring super health for you after you do a 30 minute prep once every 2-3 weeks.

The reason why we need to have our green dose is because we live in time where the daily stresses and burdens of toxicity are increasing multifold leading to chronic inflammation, allergies and eventually diseases.

Rather  than take a pill approach to treat the symptoms, lets consume some healing foods to boost our immunity and restore wellness. You might need to fine tune the recipe as per the foods that suit you and your family.

A green smoothie a day will repair and regenerate your body cells in a way you never imagined. It has been a part of our mornings for a year now and I can see the benefits and make it a point to not miss it. Every minute is precious in the morning hustle so here is my quick smoothie recipe. Untitled

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I got organic frozen berries mix, organic pineapple chunks and organic apples.          Mix them together and freeze it for added convenience.

seedsI also add 1 tbsp of chia seeds, hemp seeds and flax seeds to the smoothie for a omega-3 boost.

 

 

Recipe: Mix 2 cups greens + 1 cup frozen fruits + 1 tbsp whole seeds mix + 2 cups water + 1 carrot or 1 stick celery +   salt to taste and blend it together for 1 minute.

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It will provide you with a healthy dose of vitamins, minerals, proteins, antioxidants, omega 3’s and 6’s, essential amino acids and dietary fiber.

Cheers to a life of health and vitality.

Keep reading  and write back your thoughts.

P.S. If you are new to smoothie world, I would recommend you start with 1 greens and 1 fruit and work your way up!                                                                                                                       Also do not go overboard with Kale/Collard greens. Yes they belong to Healthy Cruciferous family and has tons of health benefits but consume them in limit in smoothies cause it is raw.

Will you believe me if I told you that the reason you are getting a heart burn/acidity is because your stomach is not making enough acid?

What Is Heartburn/acid reflux?

Despite its name, heartburn has nothing to do with the heart. It creates a burning discomfort in the chest hence the name. It is caused by irritation of the esophagus by stomach acid. Heartburn is a weekly occurrence for up to 20% of Americans.

Do you remember the biology lessons from High school?

Gastric acid is a digestive fluid, formed in the stomach. It is composed of hydrochloric acid (HCl),  potassium chloride (KCl) and sodium chloride (NaCl). The acid plays a key role in digestion by activating  the digestive enzymes. Being acidic is the natural state of the stomach. The stomach is lined by the epithelial cells which protects the stomach from the overall acidic environment.

What causes Heartburn?

The reason behind acid reflux/heartburn is that when the stomach does not make enough acid, it churns vigorously to make the best use of the limited acid it has. This in turn causes pressure and back flows the existing acid. The combination of the back flows into the esophagus and the stomach’s cramping action is what causes pain and discomfort.

The physiology of heartburn during pregnancy is slightly different. The cause is hormonal as well physical changes. The hormone that relaxes muscles during pregnancy, also relaxes the stomach valve letting acid into the esophagus, hence the heartburn. Also the growing baby crowds the stomach, forcing acid into the esophagus.

 Does your stomach have enough acid?

Unfortunately, in today’s world of high stress, processed foods, antibiotic over-use, prescription and various drugs side effects our stomach’s ability to make acid is reduced. Also with age there is a reduction of HCl produced by stomach. Many digestive problems are caused by too little stomach acid. It may seem like there is too much acid because of heartburn or sour after taste but the cause of problem is low stomach acid.

What happens when you take an antacid?

When you take an antacid it gives you instant relief by neutralizing the acid in your esophagus but does the very opposite for your digestion. It neutralizes the low acid that you have and will worsen the problem. The same symptoms will appear at next meal and you will again have to take an antacid for symptomatic relief and not curing the cause of the problem. To recreate acids which have been neutralized, the body must carry out a set of complex chemical reactions that stresses the body and cause it to develop an acidic pH. This process is quite unhealthy.

Some of the common symptoms caused by low stomach acid are :

Bloating, belching, and flatulence immediately after meals, heartburn (often thought to be caused by too much stomach acid), indigestion, acne, hair loss in women, weak fingernails, chronic fatigue, dry skin etc

 A Natural Remedy:

If you already know that you have an ulcer, stop here.

The next time that you have indigestion/stomach pain try an experiment that gives your stomach the acid that it needs.

  1. Take a tablespoon of lemon juice mixed with a glass of water (no sugary lemonade).

IfBraggs-Apple-Cider-Vinegar this makes the pain go away, the cause of ailment is low acid.

Or  2. Take a tablespoon of apple cider vinegar and chase it with a glass of water. I recommend only purchasing organic, raw apple cider vinegar in glass containers All stomach churning and pain should subside within minutes, unless the problem is ulcers. The results are amazing.

A Natural remedy during pregnancy:

Although  heartburn during pregnancy is mostly harmless it can get uncomfortable. Try eating small meals and sipping ginger tea in between meals for relief. Ginger in herbal tea or candy ginger can really help.

Please avoid at all times : Pasteurized Dairy products, Refined salt, Sugar in all forms, Ice water with meals and Antacids at all times.

Natural wonder that works:  Lemon water after meals, Smaller meal portions, Yogurt,  Papaya/ Pau Pau / Apples, Carrots/ Beet root/ Cabbage, Ginger tea and Celtic sea salt.

 

What is non-homogenized milk and why should you switch to it?

Until recently I was under the assumption that I was getting the best milk for my family by getting organic milk from the grocery store. One fine day we visited a local dairy to see how dairy products are made and how it gets from farm to our fridge.

If you moved from another country you would understand what I am saying. Ever wondered why milk back home made all that cream when heated? Why does shelf life of milk be couple of days back home and is months here in United States?

non homogenized milk
This is how non-homogenized natural milk looks like! Do you see this in your milk?

What exactly is Homogenization? 

A process called Homogenization was introduced in US in 1932. It breaks apart fat molecules under high pressure, leaving the fat suspended and evenly dispersed throughout the milk.

fat molecules in natural state

Any guesses why this process became the industry standard? Yes, to market milk to longer distances and increase the shelf life.

Why you should not be consuming Homogenized milk?

Homogenized milk contributes to heart disease, diabetes and other chronic disorders, as well as allergies, largely by boosting the absorbability of an enzyme in milk called Xanthine Oxidase  XO. The  higher blood levels of XO has contributed to disease promoting inflammatory processes in our body.

If you want to understand and learn more about it  physiologically, check this link:

http://www.westonaprice.org/health-topics/milk-homogenization-heart-disease/

Where can you find Non-homogenized milk? What should you be looking for on your milk?

Most of the milk in United States is homogenized, so you will have to read the label closely

Non-homogenized organic milkwhich says Non-homogenized like this one. We are so accustomed to homogenized milk that we have forgotten that it is not in its Natural state.  Look at the label. Natural state of milk is like oil in water emulsion. If left to sit over time, you will find its fat  portion rising to the top of its water portion and forming a cream layer. Non-homogenized milk does not carry bacteria, as it is still pasteurized. Non-homogenized milk doesn’t carry extra fat either. It just doesn’t mess with the fat.

Whether these studies are true or not, I just feel more comfortable ingesting fat in a more natural state, the way it first existed.

Let me ask you: Which cutting board do you use in your kitchen? Do you think you are using the right one?

My recommendation is a GLASS cutting board if you are not already chopping on it!

1. Plastic cutting board:  is the easiest to find and dishwasher safe but did you know that when you cut your veggies on it, it will leach that plastic in your food making it a health hazard. Also the scarring from the knife will leave pockets for food particles and bacteria to accumulate.

2. Wooden/Bamboo cutting board: is not a health hazard but are somewhat porous and do carry the risk of lodging the food particles and bacteria.

3. Tempered Glass cutting board:  is highly sanitary and easy to clean because of its non porous surface. It will save you from plastic you are about to ingest and also the bacteria you might come across. The only disadvantage is your knife will wear off sooner.

Tip: Foods can be slippery on a glass surface so it will take some time for you to get used to it. Be slow and you will master it! You can find one @ Corningware stores or Amazon.