Margarine vs Butter – Which is Healthier
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Our Verdict
When comparing margarine to butter, we picked the butter.
Why?
Once upon a time, when margarines were filled with now-banned trans fats, this would have been an easy win for butter.
Nowadays, the macronutrient/lipid profiles are generally more similar (although margarine often has a little less saturated fat), except one thing that butter has in its favor:
More micronutrients. What exactly they are (and how much) depends on the diet and general health of the cows from whom the milk to make the butter came, but they’re not something found in plant-based butter alternatives at this time.
Nevertheless, because of the saturated fat content, it’s not advisable to use more than a very small amount of either (two tablespoons of butter would put one at the daily limit already, without eating any other saturated fat that day).
Read more: Butter vs Margarine
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The Kitchen Doctor
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Dr. Rupy Aujla: The Kitchen Doctor
This is Dr. Rupy Aujla, and he’s a medical doctor. He didn’t set out to become a “health influencer”.
But then, a significant heart condition changed his life. Having a stronger motivation to learn more about nutritional medicine, he did a deep dive into the scientific literature, because that’s what you do when your life is on the line, especially if you’re a doctor!
Using what he learned, he was able to reverse his condition using a food and lifestyle approach. Now, he devotes himself to sharing what he learned—and what he continues to learn as he goes along.
One important thing he learned because of what happened to him, was that he hadn’t been paying enough attention to what his body was trying to tell him.
He wants us to know about interoception—which isn’t a Chris Nolan movie. Rather, interoception is the sense of what is going on inside one’s own body.
The counterpart of this is exteroception: our ability to perceive the outside world by means of our various senses.
Interoception is still using the senses, but is sensing internal body sensations. Effectively, the brain interprets and integrates what happens in our organs.
When interoception goes wrong, researchers found, it can lead to a greater likelihood of mental health problems. Having an anxiety disorder, depression, mood disorder, or an eating disorder often comes with difficulties in sensing what is going on inside the body.
Improving our awareness of body cues
Those same researchers suggested therapies and strategies aimed at improving awareness of mind-body connections. For example, mindfulness-based stress reduction, yoga, meditation and movement-based treatments. They could improve awareness of body cues by attending to sensations of breathing, cognitions and other body states.
But where Dr. Aujla puts his focus is “the heart of the home”, the kitchen.
The pleasure of food
❝Eating is not simply ingesting a mixture of nutrients. Otherwise, we would all be eating astronaut food. But food is not only a tool for health. It’s also an important pleasure in life, allowing us to connect to others, the present moment and nature.❞
Dr. Rupy Aujla
Dr. Aujla wants to help shift any idea of a separation between health and pleasure, because he believes in food as a positive route to well-being, joy and health. For him, it starts with self-awareness and acceptance of the sensory pleasures of eating and nourishing our bodies, instead of focusing externally on avoiding perceived temptations.
Most importantly:
We can use the pleasure of food as an ally to healthy eating.
Instead of spending our time and energy fighting the urge to eat unhealthy things that may present a “quick fix” to some cravings but aren’t what our body actually wants, needs, Dr. Aujla advises us to pay just a little more attention, to make sure the body’s real needs are met.
His top tips for such are:
- Create an enjoyable relaxing eating environment
To help cultivate positive emotions around food and signal to the nervous system a shift to food-processing time. Try setting the table with nothing else on it beyond what’s relevant to the dinner, putting away distractions, using your favorite plates, tablecloth, etc.
- Take 3 deep abdominal breaths before eating
To help you relax and ground yourself in the present moment, which in turn is to prepare your digestive system to receive and digest food.
- Pay attention to the way you sit
Take some time to sit comfortably with your feet grounded on the floor, not slouching, to give your stomach space to digest the food.
- Appreciate what it took to bring this food to your plate
Who was involved in the growing process and production, the weather and soil it took to grow the food, and where in the world it came from.
- Enjoy the sensations
When you’re cooking, serving, and eating your food, be attentive to color, texture, aroma and even sound. Taste the individual ingredients and seasonings along the way, when safe and convenient to do so.
- Journal
If you like journaling, you can try adding a mindful eating section to that. Ask questions such as: “how did I feel before, during, and after the meal?”
In closing…
Remember that this is a process, not only on an individual level but as a society too.
Oftentimes it’s hard to eat healthily… We can be given to wonder even “what is healthy, after all?”, and we can be limited by what is available, what is affordable, and what we have time to prepare.
But if we make a conscious commitment to make the best choices we reasonably can as we go along, then small changes can soon add up.
Interested in what kind of recipes Dr. Aujla goes for?
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Brothy Beans & Greens
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“Eat beans and greens”, we say, “but how”, you ask. Here’s how! Tasty, filling, and fulfilling, this dish is full of protein, fiber, vitamins, minerals, and assorted powerful phytochemicals.
You will need
- 2½ cups low-sodium vegetable stock
- 2 cans cannellini beans, drained and rinsed
- 1 cup kale, stems removed and roughly chopped
- 4 dried shiitake mushrooms
- 2 shallots, sliced
- ½ bulb garlic, crushed
- 1 tbsp white miso paste
- 1 tbsp nutritional yeast
- 1 tsp rosemary leaves
- 1 tsp thyme leaves
- 1 tsp black pepper, coarse ground
- ½ tsp red chili flakes
- Juice of ½ lemon
- Extra virgin olive oil
- Optional: your favorite crusty bread, perhaps using our Delicious Quinoa Avocado Bread recipe
Method
(we suggest you read everything at least once before doing anything)
1) Heat some oil in a skillet and fry the shallots for 2–3 minutes.
2) Add the nutritional yeast, garlic, herbs, and spices, and stir for another 1 minute.
3) Add the beans, vegetable stock, and mushrooms. Simmer for 10 minutes.
4) Add the miso paste, stirring well to dissolve and distribute evenly.
5) Add the kale until it begins to wilt, and remove the pot from the heat.
6) Add the lemon juice and stir.
7) Serve; we recommend enjoying it with crusty wholegrain bread.
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Dr. Greger’s Daily Dozen ← beans and greens up top!
- The Magic of Mushrooms: “The Longevity Vitamin” (That’s Not A Vitamin)
- Our Top 5 Spices: How Much Is Enough For Benefits?
Take care!
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Broccoli vs Red Cabbage – Which is Healthier?
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Our Verdict
When comparing broccoli to red cabbage, we picked the broccoli.
Why?
Both are certainly great! Which is usual for any Brassica oleracea cultivar (as both of these vegetables are). But there is a clear winner:
In terms of macros, broccoli has more fiber and protein, while red cabbage has more carbs. Now, nobody is getting metabolic disease from eating cabbage, but by the numbers, this is a simple win for broccoli, especially on account of the fiber.
In the category of vitamins, broccoli has more of vitamins B1, B2, B3, B5, C, E, K, and choline, while red cabbage has more of vitamins A and B6. Another win for broccoli.
When it comes to minerals, it’s a similar story: broccoli has more copper, magnesium, phosphorus, potassium, selenium, and zinc, while red cabbage has more iron and manganese. They’re equal in calcium, by the way. Broccoli wins again.
Looking at polyphenols, both cultivars have plenty, but broccoli has more in total, as well as more variety, so yet another win for broccoli here.
Now, standing next to broccoli has made red cabbage look bad, but we want to assure you that red cabbage is itself a nutritional powerhouse—broccoli is just even more so.
So of course, by all means do enjoy either or both; diversity is good!
Want to learn more?
You might like:
21 Most Beneficial Polyphenols & What Foods Have Them
Enjoy!
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7 Invisible Eating Disorders
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It’s easy to assume that anyone with an eating disorder can be easily recognized by the resultantly atypical body composition, but it’s often not so.
Beyond the obvious
We’ll not keep them a mystery; the 7 invisible eating disorders discussed by therapist Kati Morton in this video are:
- OSFED (Other Specified Feeding or Eating Disorder): a catch-all diagnosis for those who don’t meet the criteria for more specific eating disorders but still have significant eating disorder behaviors.
- Atypical Anorexia: characterized by all the symptoms of anorexia nervosa (especially: intense fear of gaining weight, and body image distortion) except that the individual’s weight remains in a normal range.
- Atypical Bulimia: similar to bulimia nervosa, but the frequency or duration of binge-purge behaviors does not meet the usual diagnostic criteria and thus can fly under the radar.
- Atypical Binge-Eating Disorder: has episodes of consuming large amounts of food without compensatory behaviors (e.g. purging), but the episodes are less frequent and/or intense than typical binge-eating disorder.
- Purging Disorder: purging behaviors such as self-induced vomiting or laxative abuse without having binge-eating episodes (thus, this not being binging, and nothing obvious is happening outside of the bathroom).
- Night Eating Syndrome: consuming excessive amounts of food during the night while being fully aware of the nature of the eating episodes, which disrupts sleep and leads to guilt.
- Rumination Disorder: repeatedly regurgitating food, which may be rechewed, reswallowed, or spat out, without nausea or involuntary retching, often as a self-soothing mechanism.
For more on each of these, along with a case study-style example of each, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like to read:
Eating Disorders: More Varied (And Prevalent) Than People Think
Take care!
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Rutin For Your Circulation & More
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Rutin is a bioflavonoid so potent it’s also been called “vitamin P”, and it’s found most abundantly in buckwheat, as well appearing in citrus and some stone fruits (apricots, plums, etc) as well as figs and apples—it’s also found in asparagus, and green and black tea.
So, what does it do?
Quite a lot: The Pharmacological Potential of Rutin
There’s much more there than we have room to cover here, but we’ll pick out a few salient properties to focus on.
First, a word of warning
A lot of the extant science for rutin is in non-human animals. Sometimes, what works for non-human animals doesn’t work for humans; we saw a clear example of this here:
Conjugated Linoleic Acid For Weight Loss?
…in which CLA worked for weight loss in mice, hamsters, chickens, and pigs, but stubbornly not humans.
The state of affairs with the science for rutin isn’t nearly that bad and there are human studies showing efficacy, and indeed, rutin is given to (human) patients with capillary fragility, varicose veins, bruising, or hemorrhoids, for example:
So, we’ll try to give you humans-only sources so far as we can today!
Improving blood flow
Rutin does improve various blood metrics, including various kinds of blood pressure (diastolic, systolic, mean arterial, pulse) and heart rate. At least, it did in humans with type 2 diabetes, and we may reasonably assume these results may be extrapolated to humans without type 2 (or any other) diabetes:
As you may gather from the title, it did also significantly improve serum antioxidant levels, and quality of life (which latter was categorized as: emotional limitations, energy and freshness, mental health, social performance, and general health).
We couldn’t find studies for cardioprotective effects in humans (and of course those couldn’t be RCTs, they’d have to be observational studies, because no ethics board allows inducing heart attacks in humans for the sake of science), but here’s a study using rats (with and without diabetes), showing proof of principle at least:
Anti-Alzheimer’s potential
As ever, a good general rule of thumb is “what’s good for the blood is good for the brain”, and that’s true in this case too.
The title says it all, here:
In case that is not clear: everything in that title after the word “inhibits” is bad for the brain and is implicated in Alzheimer’s disease pathogenesis and progression; in other words, rutin is good against all those bad, Alzheimer’s-favoring things.
Other neuroprotective activity
You may remember from the above-linked research that it helps protect against damage caused by Advanced Glycation End-products (AGEs) (the golden-brown stuff that appears as a result of dry-cooking proteins and fats); it also helps against damage caused by acrylamide (the golden-brown stuff that appears as a result of dry-cooking starches).
Note: in both cases “dry-cooking” includes cooking with oil; it simply means “without water”.
Again, this was a rat study, because no ethics board would have let the researchers fry human brains for science.
Want to try some?
As well as simply enjoying the fruits and vegetables that contain it, it is possible to take a rutin supplement.
We don’t sell it, but here for your convenience is an example product on Amazon 😎
Enjoy!
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Sun-dried Tomatoes vs Black Olives – Which is Healthier?
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Our Verdict
When comparing sun-dried tomatoes to black olives, we picked the sun-dried tomatoes.
Why?
These common snack-salad items may seem similar in consistency, but their macros are very different: the tomatoes, being dried, have proportionally a lot more protein, carbs, and fiber. The olives, meanwhile, have more fat (and/but yes, a very healthy blend of fats). Note that these comments are true for the things themselves; be aware that sun-dried tomatoes are often sold in vegetable oil, which would obviously change the macros considerably and be much less healthy. So, for the sake of statistics, we’re assuming you got sun-dried tomatoes that aren’t soaked in oil. All in all, we’re calling this category a win for the tomatoes, but those fats from the olives are very good too.
In terms of vitamins, the sun-dried tomatoes being dried again means that the loss of water weight means the vitamin content is proportionally much higher; the tomatoes are higher in vitamins A, B1, B2, B3, B5, B6, B9, C, and K, while olives are higher only in vitamin E (but in their defence, olives have 165x more vitamin E than sun-dried tomatoes). Still, a win for sun-dried tomatoes here.
When it comes to minerals, it’s a similar story for the same reason; the loss of water weight in the sun-dried tomatoes makes them much more nutritionally dense; they are higher in calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc, while the olives are higher only in sodium. Note, we’re looking at black olives today; green olives would be even higher in sodium than black ones, as they are “cured” for longer.
Lastly, in terms of polyphenols, they both have a lot of great things to bring, but sun-dried tomatoes are pretty much the richest natural source of lycopene, which itself a very powerful polyphenol even my general polyphenol standards, so we’d call this one a win for the sun-dried tomatoes too.
Want to learn more?
You might like to read:
Lycopene’s Benefits For The Gut, Heart, Brain, & More
Take care!
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