As millennials clamor for unique flavors and the fusion of global cuisine into meal mainstays, the range of tastes, ingredients and spices appearing in restaurants and grocery stores throughout the U.S. is quickly expanding. Innova data indicates a 20 percent annual growth in ethnic flavors from 2013–2017 allowing today’s consumer to experience a wide range of global cuisines from Hawaiian poke to Peruvian ceviche to Burmese fermented tea leaves. As these dishes are integrated into eating habits, dietitians are considering their nutritional value, including fat source and type. Today’s blog addresses fats and oils in 2018 trending global cuisines.
Move over coconut oil! There’s a new trendy fat moving in. It’s ghee. Maybe you've heard about ghee from friends or family members, read about it in a magazine or online or saw it promoted on social media. But, what is it and is it a healthy fat? Good Fats 101 expert Jill Weisenberger shares the 411 on the trendy fat in this blog post.
There’s no doubt that eating fat isn’t the dietary taboo it used to be. For years, many registered dietitians and other healthcare professionals have been telling patients that the quality of fat is more important than the quantity of fat. Yet recently, with the surge in popularity of diets like Whole30 and ketogenic, consumers are wondering if all fat — and even as much as possible — is the smartest idea of all. Check out this blog for the answers!
The health impact of dietary fats is a highly debated subject, but there is one thing experts seem to agree upon: the harmful effects of artificial trans fat. Research provides strong evidence that consumption of artificial trans fat increases the risk of cardiovascular disease, as this fat has been shown to increase LDL cholesterol, decrease HDL cholesterol and promote inflammation and endothelial dysfunction. While various countries have initiatives in place to reduce this nutrient from the food supply, the World Health Organization is working to eliminate artificial trans fats from the global food supply by 2023. Keep reading to learn more about the initiative.
Avocado is having a moment. Restaurants charge $12+ for avocado toast. Paleo loyalists crack an egg into an avocado half and bake it for breakfast. Avocados are now used as the base for everything from gelato to salad dressing to hummus. They’re being mashed and used in place of mayo in chicken and tuna salad. Yes, avocado is definitely having a moment. Along with the whole fruit, avocado oil has arrived in the oil aisle of the local grocer, but is this a good option for consumers? Read more to find out!