"The Best Oils to Eat - 1"
3-12-00

We all like that taste of butter on potatoes; bread and a baked hubbard or acorn squash, etc., however it's really not that good for us! As a matter of fact there is a mountain of information available on the health hazards of animal fats. Even though they taste good, there are so many better forms of that oily taste we look for in butter. God forbid you would eat margarine which is nothing more than plastic fat! There are 3 major categories of Food, i.e. PROTEINS, CARBOHYDRATES and FATS! So we need to have a certain amount of fat in our diets, so where do we get those kinds of fats and what's the best way to consume them. The most important thing to remember about eating them is NEVER COOK THEM! In my nutritional counseling business, I've found that when I get my clients OFF the cooked oils and especially the COOKED ANIMAL oils most of their skin rashes and blemishes clear up. I can remember when I was in high school that was a going concern as a teenager….ZITS! I wish I knew what I knew now about all this, as I would have been so much healthier as a result. I feel this is worth mentioning; "It's too bad that we have to live over half of our life just to learn how to live it."

I would also recommend cold pressed oils and preferably from a vegetable source. And I always keep them in the fridge to help keep them from going rancid as quickly as they would if they are kept outside of the fridge in the cupboards, etc. You can always locate these at your local health food store. So here are my 6 favorite oils that I use when I prepare food!
1. Flaxseed Oil
2. Sesame Oil (which I also use in my skin lotions of which I will share with you at
another e-mailing.)
3. Almond Oil
4. Olive Oil
5. Canola Oil
6. Walnut Oil
Now for the next 6 recipes, I'll show you a recipe I use each one of them for and they are a tremendous addition to your healthy food dishes. Let's start with the Flaxseed Oil.

I use this in all my rice dishes. It adds that special zing to something I consider pretty bland anyway! Let me take you back to how to cook rice.

1st of all wash the whole grain rice and let it toast it in a dry skillet on a medium heat until golden brown (about 3-5 minutes) or until just before they start popping in the skillet. Then cook the rice immediately. Here's the best procedure I've found to cook it from this point. Always 2 parts water to 1 part rice. While the water is coming to a boil with the rice already in the water, add your favorite spices and herbs. I add a small pinch of Cayenne Pepper (while I'm thinking of the great Francis Bologna in New Orleans, LA who just loves the stuff), ¼ teaspoon of Basil, ¼ teaspoon of Thyme, ¼ teaspoon of Oregano with ¼ teaspoon of Sea Kelp for the salty taste we like to have in the recipe. Now when the water begins to boil, turn it down to the lowest heat for exactly 1 hour, then shut the stove off completely and when you're ready to eat it, I put it into a mixing bowl and add one half ounce of the flaxseed oil! I stir it up real well and then it has a flavor that is so delicious and distinct of its own. ENJOY!

Copyright © 2003 Center for Nutrition, Inc

Wayne Pickering
Center for Nutrition & Life Management, Inc
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