Healthy Thursday: Healthy Cooking
In last week’s post, I asked ‘what is health?’ and I responded it’s healthy cooking/eating and healthy exercise. Of course, that is the basic understanding. There are so many factors that go into ‘health’, that I could not possibly explain it in one little post. Taking care of oneself, to the best of their ability, such as seeing a health care provider, keeping an eye out for disease, disability, infection, obesity and so on. Another reason to seek help of a health care provider is to be referred to dietitian or nutritionist, to show what foods you can and cannot eat.
After my kidney transplant in 2003, I sat down with a dietitian/nutritionist a few times. They each explained what I could and could not have, what portions. Before the transplant, I was told what foods I should avoid (anything high potassium–it interfered with dialysis; anything high sodium, high fat, high calorie, high cholesterol, high carbohydrates). Believe me, that didn’t leave much. I found a list of low-potassium foods (which listed about 50-75) and shopped directly from that list alone. I had to be creative and I remember alot of bean sprouts and jicama.
After the transplant, I discovered “hey, food really DOES taste good!”. A year later, due to side effects of heavy medications I was on, I gained 70+ pounds and diabetes. So, I sat down with the dietitian/nutritionist after finding a few vegetarian and low-fat cookbooks. She approved them and I studied, researched and began cooking low-calorie, low-carb and low-fat. I’ve discussed the cookbook, “The little big vegetarian cookbook” in many posts here on http://brickoneil.com as well as writing a “Monday Book Review” about it on this blog as well.
In my cookbook, “Simple, Healthy, Fresh 1.0“, I discuss my reasoning behind my cooking in the forward (which you can read for free on most any of the eretailer links under the tab). Start by replacing your cooking oil with a low-fat vegetable oil (stay away from corn oil!). Vegetable oil is healthier for your heart, doesn’t add the bad fats and has a higher cooking point, to fry, sautee and brown foods. For quick cooking, I use an Extra Virgin Olive Oil (first cold press). Try to find one from Italy, as the American ones, I’ve found, are soy oil with olive flavoring.
So, talk to your health care provider, seek out a dietitian/nutritionist and start researching healthy foods you can eat!
Till next week.