Fats and Oils

Q. Is the body unable to absorb calcium without fat?

Written by Catherine Saxelby on Monday, 27 January 2014. Posted in Fats and Oils
Tagged: calcium, fat, healthy eating, low fat, milk

Q. Is the body unable to absorb calcium without fat?

The question in full:

Q. I recently read a newspaper article which stated that the body is unable to absorb calcium without the higher fat levels contained in full cream milk. Is it necessary to make a choice between less fat or more calcium?

Q. What fish are oily and what is the best way to cook them to preserve their nutrients?

Written by Catherine Saxelby on Friday, 03 January 2014. Posted in Fats and Oils
Tagged: fat, fats, fish, healthy heart, oil, oilyfish, omega-3, omega3

 Q. What fish are oily and what is the best way to cook them to preserve their nutrients?

A. Eating oily fish twice a week is recommended for your overall good health, especially for your heart and blood. Oily fish varieties include small fish such as anchovies, sardines, herring and kippers as well as larger types like ocean tuna, Atlantic salmon, Spanish various mackerels, eel, trout, silver warehou, mullet, trevally, sand whiting and snapper. You don't have to eat these fish fresh.

Q. Is grapeseed oil good for lowering cholesterol, or should I stick to olive and macadamia nut oil?

Written by Catherine Saxelby on Monday, 30 December 2013. Posted in Fats and Oils
Tagged: cholesterol, cholesterol lowering, fats, healthy heart, oil, oliveoil

Q. Is grapeseed oil good for lowering cholesterol, or should I stick to olive and macadamia nut oil?

A. All nut and seed oils give us the healthy fats important for keeping cholesterol in check. Grapeseed oil is a good oil, rich in polyunsaturates (around 60 percent). Some oils have more monounsaturated fats like macadamia and olive oil, while others more polyunsaturated fats like the grapseed oil.

Q. What's better - nuts eaten whole or as spread?

Written by Catherine Saxelby on Monday, 23 December 2013. Posted in Fats and Oils
Tagged: fat, fats, nut butters, nut spreads, nuts, peanut butter

Q. What's better - nuts eaten whole or as spread?

Q. I have read in some nutrition websites a couple of times that although a handful of nuts per day is good, nut butters (e.g. peanut butter) are not good to eat often. What is the explanation please?

Q. I’ve seen DHA on food labels. What is it and where do I find it?

Written by Catherine Saxelby on Monday, 25 November 2013. Posted in Fats and Oils
Tagged: dha, fatty acids, healthy eating, lowfat, omega3

Q. I’ve seen DHA on food labels. What is it and where do I find it?

A. DHA stands for DocosaHexaenoic Acid and is a long-chain omega-3 fatty acid that is a special component of our eyes, brain and nerve tissues. It is one of three key omega-3 fatty acids that are important in our health. I must admit I often get asked abut DHA as it's popping up on everyday food products from milks to breads.

Q. What’s the difference between fish oil and cod liver oil?

Written by Catherine Saxelby on Tuesday, 08 October 2013. Posted in Fats and Oils
Tagged: cod liver oil, fish oil, fish oils, healthy eating, healthy lifestyle, oils, omega-3, pregnancy, supplements

Q. What’s the difference between fish oil and cod liver oil?

A.

Fish oil and cod liver oil are two different oils even though they both come from fish and have a similar fatty acid profile.

Q: What are Hi-Oleic peanuts?

Written by Catherine Saxelby on Friday, 19 July 2013. Posted in Fats and Oils
Tagged: fats, nut, oleicacid, peanut allergy, peanuts

Q: What are Hi-Oleic peanuts?

A.

Hi Oleic Peanuts are peanuts that contain a higher amount of oleic acid compared to standard peanuts.

Q: What is Hi-oleic sunflower oil?

Written by Catherine Saxelby on Thursday, 18 July 2013. Posted in Fats and Oils
Tagged: fat, hi-oleic, oil, oleicacid, saturatedfat, sunfloweroil

Q: What is Hi-oleic sunflower oil?

A. You pronounce it high oh-lay-ick. Hi-oleic sunflower oil is a type of sunflower oil bred to have a high concentration of the fatty acid oleic acid, a monounsaturated fatty acid which is in rich supply in olive oil and macadamia nuts.