Wednesday, March 13, 2013

Selenium: Why I'm Not Dead of Mercury Poisoning

I grew up in a family owned fish restaurant - my Dad owned a seafood market and cafe - and not only was it my first solid food, but I ate fish almost every day of my life for 13 years.  Since I am writing this, you can assume I have not died from Mercury poisoning.

"Selenium, an essential element in our diet, is vital to the body's antioxidant system and proper immune function. It has anti-cancer effects and is known to detoxify the body of mercury"

You can get selenium from other foods such as Brazil nuts, sunflower seeds and onions.


You should be more concerned about the sustainability of the fish population than mercury toxicity.  

Monday, March 11, 2013

Paleo Jambalaya

We love jambalaya, but more often than not it has a lot of undesirable ingredients and leaves us cursing ourselves for putting our stomach through the ringer.  What we really enjoy about a dish like jambalaya  are the flavors, so it's fairly easy to recreate a much lighter version of this spicy cajun dish.

If you have the butternut squash puree on hand this dish is a pretty quick weeknight meal - less than 20 minutes from chopping to gorging - and the precooked Andouille sausage is key.  You won't get the same flavor if you use kielbasa.  Depending on how spicy you like it, you can kick up the cayenne. 


Friday, March 1, 2013

Paleo Words of Wisdom

I can't remember where I originally saw this quote (I'd like to say I was clever enough to coin it), but it's worth remembering when you buy your meat.


Wednesday, February 27, 2013

Paleo Good Fats: Rendering Lard

I know it's hard not to think lard ass when you read this post, but hold your eye rolls, this will not make your ass fatter (unless you sit on it 23 hours a day).  Lard used to be the go-to fat for most home cooks, how many grandmother's used coconut oil?  But it fell out of vogue during the microwave heyday and was replaced by some unsavory counterparts, can we say Crisco?  If you can find lard in the store, it's usually hydrogenated and pumped with preservatives, so do yourself a favor and make some yourself.

Still not convinced?  Lard is high in Vitamin D and just behind olive oil in monounsaturated fats (or MUFAs, which I have trouble saying without laughing), and tolerates high heat when cooking with it.   Monounsaturated fats are the 'good fats', and including them in your diet (according to the Mayo Clinic) improves "blood cholesterol levels, which can decrease your risk of heart disease.  Research also shows thats MUFAs may benefit insulin levels and blood sugar control, which can be helpful if you have Type 2 diabetes".




I got my pork fat from my Cook Pigs Ranch visit.  But you may be able to find it in specialty markets, or if you have a butcher they may carry it or can order it for you.  My suggestion, find a farmer.  They probably have tons.  

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