the-psoriasis-treatment

Satiety is a common topic of discussion on this blog. In the last few posts it came up several times in the comments’ sections. Also, in my interview with Jimmy Moore , we did talk a bit about satiety. I told him what has been my perception and that of many people I know, which is that the least satiating foods tend to be foods engineered by humans. (Source: Wellnessuncovered.com) There is another component to satiety, which applies to natural foods, or foods that are not man-made. That other component is the nutrition value of those foods, and whether they meet our nutrition needs at a given point in time. If our body needs certain essential amino acids for tissue repair, subconscious mechanisms will make us crave those foods from which those amino acids can be extracted. In this context, eating is generally a good idea. The problem is that we have not evolved mechanisms to differentiate “true” from “fake” nutrient starvation; one example of the latter would be fat starvation due to t...

The bar chart below shows the fat content of 1 sardine (38 g) canned in tomato sauce, and 2 fish oil softgels of the Nature Made brand. (The sardine is about 1/3 of the content of a typical can, and the data is from Nutritiondata.com. The two softgels are listed as the “serving size” on the Nature Made bottle.) Both the sardine and softgels have some vegetable oil added; presumably to increase their vitamin E content and form a more stable oil mix. This chart is a good reminder that looking at actual numbers can be quite instructive sometimes. Even though the chart focuses on fat content, it is worth noting that the 38 g sardine also contains 8 g of high quality protein. If your goal with the fish oil is to “neutralize” the omega-6 fat content of your diet, which is most people’s main goal, you should consider this. A rough measure of the omega-6 neutralization “power” of a food portion is, by definition, its omega-3 minus omega-6 content. For the 1 canned sardine, this difference is 5...

Different parts of a fish have different types of nutrients that are important for our health; this includes bones and organs. Therefore it makes sense to consume the fish whole, not just filets made from it. This is easier to do with small than big fish. Small fish have the added advantage that they have very low concentrations of metals, compared to large fish. The reason for this is that small fish are usually low in the food chain, typically feeding mostly on plankton, especially algae. Large carnivorous fish tend to accumulate metals in their body, and their consumption over time may lead to the accumulation of toxic levels of metals in our bodies. One of my favorite types of small fish is the sardine. The photo below is of a dish of sardines and vegetables that I prepared recently. Another small fish favorite is the smelt (see this post ). I buy wild-caught sardines regularly at the supermarket. Sardines are very affordable, and typically available throughout the year. In fact, s...