Feeding You Lies – by Vani Hari
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When it comes to advertising, we know that companies will often be as misleading as they can get away with. But just how misleading is it?
Vani Hari, of “Food Babe” fame, is here to unravel it all.
The book covers many areas of food and drink advertising and marketing, and gives particular attention to:
- Sodas (with and without sugar), and how deleterious they are to the health—as well as not even helping people lose weight, but actively hindering
- Nutritionally fortified foods, and what we may or may not actually get from them by the time the processing is done
- Organic food, and what that may or may not mean
She also covers a lot of what happens outside of supermarkets, way back in universities and corporate boardrooms. In short, who is crossing whose palms with silver for a seal of approval… And what that means for us as consumers.
A strength of this book that sets it apart from many of its genre, by the way, is that while being deeply critical of certain institutions’ practices, it doesn‘t digress into tinfoil-hat pseudoscientific scaremongering, either. Here at 10almonds we love actual science, so that was good to see too.
Bottom line: is you’d like to know “can they say that and get away with it if it’s not true?” and make decisions based on the actual nutritional value of things, this is a great book for you.
Click here to check out “Feeding You Lies” on Amazon and make your shopping healthier!
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Burn – by Dr. Herman Pontzer
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We all have reasons to want to focus on our metabolism. Speed it up to burn more fat; slow it down to live longer. Tweak it for more energy in the day. But what actually is it, and how does it work?
Dr. Herman Pontzer presents a very useful overview of not just what our metabolism is and how it works, but also why.
The style of the book is casual, but doesn’t skimp on the science. Whether we are getting campfire stories of Hadza hunter-gatherers, or an explanation of the use of hydrogen isotopes in metabolic research, Dr. Pontzer keeps things easy-reading.
One of the main premises of the book is that our caloric expenditure is not easy to change—if we exercise more, our bodies will cut back somewhere else. After all, the body uses energy for a lot more than just moving. With this in mind, Dr. Pontzer makes the science-based case for focusing more on diet than exercise if weight management is our goal.
In short, if you’d like your metabolism to be a lot less mysterious, this book can help render a lot of science a lot more comprehensible!
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Almond Butter vs Cashew Butter – Which is Healthier?
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Our Verdict
When comparing almond butter to cashew butter, we picked the almond.
Why?
They’re both good! But, our inherent pro-almond bias notwithstanding, the almond butter does have a slightly better spread of nutrients.
In terms of macros, almond butter has more protein while cashew butter has more carbs, and of their fats, they’re broadly healthy in both cases, but almond butter does have less saturated fat.
In the category of vitamins, both are good sources of vitamin E, but almond butter has about 4x more. The rest of the vitamins they both contain aren’t too dissimilar, aside from some different weightings of various different B-vitamins, that pretty much balance out across the two nut butters. The only noteworthy point in cashew butter’s favor here is that it is a good source of vitamin K, which almond butter doesn’t have.
When it comes to minerals, both are good sources of lots of minerals, but most significantly, almond butter has a lot more calcium and quite a bit more potassium. In contrast, cashew butter has more selenium.
In short, they’re both great, but almond butter has more relative points in its favor than cashew butter.
Here are the two we depicted today, by the way, in case you’d like to try them:
Want to learn more?
You might like to read:
Why You Should Diversify Your Nuts
Take care!
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Black Bean & Butternut Balti
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Protein, fiber, and pungent polyphenols abound in this tasty dish that’s good for your gut, heart, brain, and more:
You will need
- 2 cans (each 14 oz or thereabouts) black beans, drained and rinsed (or: 2 cups black beans, cooked, drained, and rinsed)
- 1 butternut squash, peeled and cut into ½” cubes
- 1 cauliflower, cut into florets
- 1 red onion, finely chopped
- 1 can (14 oz or thereabouts) chopped tomatoes
- 1 cup coconut milk
- ½ bulb garlic, crushed
- 1″ piece of fresh ginger, peeled and finely chopped
- 1 fresh red chili (or multiply per your preference and the strength of your chilis), finely chopped
- 1 tbsp black pepper, coarse ground
- 1 tbsp garam masala
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- ½ tsp MSG or 1 tsp low-sodium salt
- Juice of ½ lemon
- Extra virgin olive oil
Method
(we suggest you read everything at least once before doing anything)
1) Preheat the oven to 400℉ / 200℃.
2) Toss the squash and cauliflower in a little olive oil, to coat evenly. No need to worry about seasoning, because these are going into the curry later and will get plenty there.
3) Roast them on a baking tray lined with baking paper for about 25 minutes.
You can enjoy a 10-minute break for the first 10 minutes of that, before continuing, such that the timing will be perfect:
4) Heat a little oil in a sauté pan (or anything that’s suitable for both frying and adding volume; we’re going to be using the space later; everything is going in here!) and fry the onion on medium for about 5 minutes, stirring well.
5) Add the spices/seasonings, including the garlic, ginger, and chili, and stir well to combine.
6) Add the tomatoes, beans, and coconut milk, and simmer for 10 minutes. You can add a little water at any time if it seems to need it.
7) Stir in the roasted vegetables (they should be finished now), and heat through. Add the lemon juice and stir.
8) Serve as-is, or with your preferred carbohydrate (we recommend our Tasty Versatile Rice recipe), or if you have time, keep it warm for a while until you’re ready to use it (the flavors will benefit from this time, if available).
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Chickpeas vs Black Beans – Which is Healthier?
- Butternut Squash vs Pumpkin – Which is Healthier?
- Our Top 5 Spices: How Much Is Enough For Benefits? ← 5/5 today!
Take care!
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Grapefruit vs Lemon – Which is Healthier?
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Our Verdict
When comparing grapefruit to lemon, we picked the lemon.
Why?
Grapefruit has its merits, but in the battle of the citrus fruits, lemons come out on top nutritionally:
In terms of macros, grapefruit has more carbs while lemons have more fiber. So, while both have a low glycemic index, lemon is still the winner by the numbers.
Looking at the vitamins, here we say grapefruit’s strengths: grapefruit has more of vitamins A, B2, B3, and choline, while lemon has more of vitamins B6 and C. So, a 4:2 win for grapefruit here.
In the category of minerals, lemons retake the lead: grapefruit has more zinc, while lemon has more calcium, copper, iron, manganese, and selenium.
One final consideration that’s not shown in the nutritional values, is that grapefruit contains high levels of furanocoumarin, which can inhibit cytochrome P-450 3A4 isoenzyme and P-glycoptrotein transporters in the intestine and liver—slowing down their drug metabolism capabilities, thus effectively increasing the bioavailability of many drugs manifold.
This may sound superficially like a good thing (improving bioavailability of things we want), but in practice it means that in the case of many drugs, if you take them with (or near in time to) grapefruit or grapefruit juice, then congratulations, you just took an overdose. This happens with a lot of meds for blood pressure, cholesterol (including statins), calcium channel-blockers, anti-depressants, benzo-family drugs, beta-blockers, and more. Oh, and Viagra, too. Which latter might sound funny, but remember, Viagra’s mechanism of action is blood pressure modulation, and that is not something you want to mess around with unduly. So, do check with your pharmacist to know if you’re on any meds that would be affected by grapefruit or grapefruit juice!
PS: the same substance is quite available in pummelos and sour oranges (but not meaningfully in sweet oranges); you can see a chart here showing the relative furanocoumarin contents of many citrus fruits, or lack thereof as the case may be, as it is for lemons and most limes)
Adding up the sections gives us a clear win for lemons, but by all means enjoy either or both; just watch out for that furanocoumarin content of grapefruit if you’re on any meds affected by such (again, do check with your pharmacist, as our list was far from exhaustive—and yes, this question is one that a pharmacist will answer more easily and accurately than a doctor will).
Want to learn more?
You might like to read:
Top 8 Fruits That Prevent & Kill Cancer ← citrus fruits in general make the list; they inhibit tumor growth and kill cancer cells; regular consumption is also associated with a lower cancer risk 🙂
Enjoy!
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Carrot vs Sweet Potato – Which is Healthier?
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Our Verdict
When comparing carrot to sweet potato, we picked the sweet potato.
Why?
Both are great! But there’s a winner in the end:
Looking at the macros first, sweet potato has more protein carbs, and fiber, and is thus the “more food per food” item. If they are both cooked the same, then the glycemic index is comparable, despite the carrot’s carbs having more sucrose and the sweet potato’s carbs having more starch. We’ll call this category a tie.
In terms of vitamins, carrots have more of vitamins B9 and K, while sweet potatoes have more of vitamins B1, B2, B3, B5, B6. B7, C, E, and choline. Both are equally high in vitamin A. Thus, the vitamins category is an overwhelming win for sweet potato.
When it comes to minerals, carrots are not higher in any minerals (unless we count that they are slightly higher in sodium, but that is not generally considered a plus for most people in most places most of the time), while sweet potato is higher in calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. Another easy win for sweet potato.
Adding up the sections makes for a clear win for the sweet potato as the more nutritionally dense option, but as ever, enjoy either or both!
Want to learn more?
You might like to read:
What’s Your Plant Diversity Score?
Take care!
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The Book Of Hormones – by Dr. Shweta Patel
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The subtitle promising “through every stage of life” is a slight overstatement, as the book barely touches on puberty, but we know that the vast majority of our readers have left that one far behind in the past, so probably this is not such an issue.
Where the book gives more attention is in general adult life, through the years of potential fertility, into menopause and beyond. This means lots about the hormonal fluctuations inherent to the menstrual cycle (both the normal, and the still-quite-commonly abnormal, e.g. in cases of PCOS etc), the before-during-after of pregnancy, and many hormonal matters that are not related to sex hormones, such as stress-related hormones and food-related hormones. As such, the book certainly lives up to its title; it is indeed “the book of hormones”.
The style is light and conversational; we get a lot of lessons in chemistry here, but it never feels like it, and there’s certainly no hard science, just clear and easy explanations.
Bottom line: if you’d like to understand hormones quite comprehensively but in a light-hearted manner, this book is a very pleasant and educational read.
Click here to check out The Book Of Hormones, and understand them!
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