Nif's omega-3 lecture

[nifwitch]

The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
My vow to eat greens every day stems from reading Queen of Fats by Susan Allport. (I'm not succeeding, but I'm trying a lot harder than I used to.) I had already learned a little about omega-3s from reading Real Food by Nina Planck, but Queen of

Comments

From Katy

[anonymous]

Yeah, my shopping tendancies are pretty similar. I've recently added one: we're having a lot of trouble filling the local food bank shelves, so now every time I go to the grocery store (which is actually 2-3 times/week some weeks) I get at least one item that is the non-perishable equivalent to whatever I'm getting for myself. Every once in a while I go all-out and get "parallel groceries": two sets of groceries, one for me, one for the food bank. It's actually brought home to me what a large percentage of my shopping is in the produce section, because I end up having to go through the canned aisle looking for things I've never bought

fishes

[nifwitch]

We tend to be fish wimps and eat a lot of salmon and tuna and not much else. I wonder if the list you have is like the one the co-op posts? If I had a pocket version I could take it with me to restaurants.

From Katy

[anonymous]

Oh, dear, now you've let me talk about fish. I could go on and on and on

cereal

[nifwitch]

Yes, I will forward you the recipe for soup with arugula.

I can't do granola: I love it, but I'm too sugar sensitive. Sometimes I put plain, uncooked rolled oats in my yogurt with fruit, and I actually find that really satisfying. We recently acquired a toaster, so toast and a bowl of yogurt also seems to work pretty well for me.

From Katy

[anonymous]

That sounds good. I think my favorite tasty, crunchy, edible-without-cooking grain is toasted buckwheat groats. The local supermarket here has a pretty good selection of organic bulk grains and things, but _all_ of their granolas have oats. I may be the only person in the universe to have a digestive track that is outraged by oats.

Re: From Katy

[nifwitch]

Toasted buckwheat groats?!?

Now I'm very curious. I want to try some!

Re: From Katy

[anonymous]

Yeah, they're good. Also known as kasha (not Kashi), and you might find it in little boxes with Jewish food if it's not in the cereal or grain sections. Be careful, I have heard of rocks not being separated from the grain and people breaking a tooth, but I've been eating it for 10 years and have yet to come across a pebble. I think it's origially from Russia, and it's actually in the rhubarb family, totally unrelated to wheat, so wheat-intolerant people can eat it up. It doesn't have any gluten in it, though, so you can't really make bread out of it.

Re: cereal

[morgan_starfire]

If you make your own granola, you don't have to put in tons of sugar... just a thought.

Re: cereal

[nifwitch]

Enough sugar to make it taste like granola is probably too much for me.

Since my sugar allotment for any given day is so small, I'd rather save it for Green and Black's chocolate. Or jam on my toast.

Re: cereal

[morgan_starfire]

I'm with you on that one! :)

fish

[nifwitch]

Thanks for the guide!

I'm more interested in finding good restaurant fish options than learning to cook new stuff right now, but I'll keep your offer in mind.

My mother used to fry smelt for us when I was a kid. It was one of the few kinds of fish I would eat back then. I don't see it in my usual orbits these days.

From Katy

[anonymous]

On another note, how do know you're getting grass-fed dairy? Is this one o the things your co-op checks?

Re: From Katy

[nifwitch]

I can't claim that all our dairy is strictly grass-fed, but that's what we aim for. Sometimes the packaging says, sometimes the co-op tells us, sometimes we ask whoever is selling stuff at the growers' market, sometimes we find out from our buying club's website. We're definitely getting a lot of our dairy from smaller-scale local operations.