Wednesday, February 2, 2011

Q & A - Cilantro and Best Fat to Cook with

Fresh Cilantro (Coriander)Image via Wikipedia
Q: My favorite herb is cilantro – can you tell me about its nutritional benefits?

AB: Using fresh herbs is a great way to lift the flavor of any dish; luckily herbs are also nutritional powerhouses. Cilantro, like all herbs contain significant amounts of chlorophyll which helps to cleanse the blood. Cilantro is also a powerful chelator. A chelator has the ability to bind to and pull out toxins, heavy metals, molds, fungi and yeast from the body. So eat up!



Q: What is the best type of fat to cook with?

AB: The best fat to cook with is one that remains stable at medium to high temperatures. Unfortunately most of us cook with what we are told are “healthy” polyunsaturated and monounsaturated oils {canola, sunflower, soya, olive}. It is the chemical nature of these mono and polyunsaturated fats to be unstable when heated, creating free radicals and “trans fatty” like substances.  Many of these fats are already unhealthy when we buy them, a result of how they are made, and the plastic bottles they are stored in.  The fats that are stable when heated are in fact the saturated variety – butter, lard, coconut. The trick is using ones that are high quality; Organic, pasture raised, raw respectively. The ones that humans were consuming for thousands of years, before the dawn of heart disease! 


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