Mediterranean Diet
Replies
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GottaBurnEmAll wrote: »The thing is one can eat in a Med-style and cook Indian inspired dishes using olive oil instead of ghee.
We're not aiming to be purists here.
I like lemurcat's idea of calling this all blue zone eating rather than Med.
I do, too (although then we'll be discussing whether some healthy recipe a true blue-zoner never made is truly BZ so legit, or not
).
But, sadly, no one put us in charge of the naming. It's been named. The popularized term "Mediterranean Diet" is out there. If that's what someone calls it here, and I'm sure that that's what they're talking about (vs. cultural heritage per se), I'm going to fall in line on that thread, and use the term, for purposes of getting on with communication . . . and probably push back on the idea (if it comes up) that other healthy, consistent foods the OP enjoys should be omitted for some reason of purity and traditionalism. It's not like I'm advocating "junk food Mediterranean" here.
I assume some of what's behind that choice of popular term is that many people have at least some intuitive understanding of what it might mean in the traditional sense (UNESCO version), and that it carries a certain aura of history and romance with it. "Blue Zones" doesn't. In practice, any of this is pretty much following sensible thinking about food and nutrition, but "healthy diet" and "nutritious, balanced diet" were muddled up a long time ago.
I used to argue with people doing "HIIT", too, about whether it was really HIIT. It's profitless. So I try to figure out what they're actually talking about, and give advice accordingly, with at most a side comment on "traditional definitions".
Words and phrases don't have unitary fixed, immutable definitions. Believing they do, IMO, is like believing everyone named Susie Smith is the same person. What's important is communicating with the person(s) one is talking to, and that's messier.6 -
snowflake954 wrote: »As for the above, it's not a question of one being healthier because it was cooked in the Mediterranean. If the Indian woman presented the dish to her family saying "Look what I made today, a Mediterranean specialty!" Her family would think she was nuts. Indians are proud of their dishes and should be. As the Moroccan wife would not present her dish as an Indian specialty. Ingredients can be similar in different parts of the world, but they are cooked differently--especially different fats. The Med dish would have surely used olive oil, would the Indian dish have done the same?
And most importantly.... where are the cooking husbands??
I prefer that he stay out until it's time for him to do the dinner dishes
And if he wants the potatoes to be peeled, he's free to do that
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GottaBurnEmAll wrote: »The thing is one can eat in a Med-style and cook Indian inspired dishes using olive oil instead of ghee.
We're not aiming to be purists here.
I like lemurcat's idea of calling this all blue zone eating rather than Med.
I do, too (although then we'll be discussing whether some healthy recipe a true blue-zoner never made is truly BZ so legit, or not ).
But, sadly, no one put us in charge of the naming. It's been named. The popularized term "Mediterranean Diet" is out there. If that's what someone calls it here, and I'm sure that that's what they're talking about (vs. cultural heritage per se), I'm going to fall in line on that thread, and use the term, for purposes of getting on with communication . . . and probably push back on the idea (if it comes up) that other healthy, consistent foods the OP enjoys should be omitted for some reason of purity and traditionalism. It's not like I'm advocating "junk food Mediterranean" here.
I assume some of what's behind that choice of popular term is that many people have at least some intuitive understanding of what it might mean in the traditional sense (UNESCO version), and that it carries a certain aura of history and romance with it. "Blue Zones" doesn't. In practice, any of this is pretty much following sensible thinking about food and nutrition, but "healthy diet" and "nutritious, balanced diet" were muddled up a long time ago.
I used to argue with people doing "HIIT", too, about whether it was really HIIT. It's profitless. So I try to figure out what they're actually talking about, and give advice accordingly, with at most a side comment on "traditional definitions".
Words and phrases don't have unitary fixed, immutable definitions. Believing they do, IMO, is like believing everyone named Susie Smith is the same person. What's important is communicating with the person(s) one is talking to, and that's messier.
I mostly agree with this, but I think some people who read about the healthiness of the Med diet do confuse the two and come at it with the idea that "Med diet" even in the "healthy way to eat" sense means something like "eating Italian food." So I think it's important to clarify that you don't have to stick to foods eaten in the Mediterranean, and that actually a lot of foods associated with various Med cuisines would likely be foods you'd limit some.
That's why I usually clarify that it's a healthy eating pattern, not a cuisine.3 -
estherdragonbat wrote: »I'm confused -- did read if SDAs prefer to eat meat it's kosher w/no pork or shellfish (is this a new concept from the hardliner SDA?) and the SDA men (possibly old data?) outlive the Okinawa men but the Okinawan women about the same as SDA men. The Loma Linda community (so cal) was #1 for world longevity few yrs. ago and I read they aren't Vegan. My friend in Redlands (Loma Linda area) has quite a few SDA friends and eating meat (even fish) was shunned - nothing with a face. They are big on soy products - own the frozen food line, Morning Star. The Loma Linda area is quite interesting - lots of grains, vegetables and fruit and some SDAs eat dairy and eggs.
They also rest one day a week (their Sabbath) and this might be a healthy factor but it's their day of church/worship and social dinner afterward (or for some) so how is that a day of rest!
I'm Orthodox Jewish, not SDA, but when we talk about our day of rest, it's a day to refrain from creative activity and just enjoy the fruits of what was made during the week. So, we don't cook on the Sabbath, but we enjoy foods cooked in advance. We don't plow or plant (or do anything reminiscent, so moving a heavy bench over terrain in a way that it gouges up the earth is considered plowing, even if we wanted to move it from Point A to Point B and not actually plow to prepare for planting) because that's demonstrating Humanity's mastery over the world and Sabbath is a day to disconnect from that. No internet; no phones period, no TV. It's a chance to reconnect spiritually without the day-to-day noise.
(I'm probably over-simplifying, but honestly, when I talk about what we "don't" do, it feels less of a restriction and more of a "for one day of the week, I don't HAVE to deal with all that stuff." It's true that it's not by choice, but not having that choice sort of takes it out of my hands so I don't have to worry over 'should I X, should I Y?' One day a week, I'm just... beyond all that.)
As someone who grew up SDA and still has many SDA family members, I can clarify here. Most, not all follow a strict vegan diet that is almost 100% plant/grain based. Even staying clear of chocolate and substitute it with carob.
It is the health message dictated by Ellen White who was one of the churches founders.
Those who eat meat follow the leviticus message of fish with scales and fins, no pork or related products, animals who chew their cud and have split hoofs as well as birds without webbed feet.
The sabbath is sun down Friday night to sun down Saturday. That time is spent in church, with family and quiet reflection.
Studies have shown that the average strict vegan lives up to 10 years longer than most.
I practiced it for over 13 years strictly. However, that's not to say it's not without faults3 -
Hey, we're expecting to be hit with between 0 and 18" of snow this weekend here in the Midwest, so I was just planning a few recipes to cook while we are (maybe? maybe not?) snowed in. And it made me wonder, what is everyone else's favorite Mediterranean type recipe that might be helpful for beginners who are working on improving their diet and reducing their calories?
Here is one of my all-time favorites. I normally make it when I am swamped with summer veg, but it is sounding good to me right now. It kind of has a Mexican spin to it, but between the necessity for a baguette alongside and the fact that you can replace the Queso Blanco with Fromage Blanc---->hey presto, it's Mediterranean!
I have no idea what this business is on the Goya seasoning so I just leave it out; also, I always make this with homemade chicken stock with all the fat left in which is, to me, crucial for flavor. And it HAS to have the cheese and cilantro because those make the flavor profile sing; if cilantro tastes like soap to you, you might want to skip this recipe. It's fine without it, but the cilantro just brings it all together and makes it special.
https://www.justapinch.com/recipes/soup/vegetable-soup/eggplant-and-zucchini-soup-caldo-de-calabacitas.html
Here is a recipe for making your own easy farmstead cheese which is AMAZING with this soup (probably my cheesemaking activities are why Ann suggested I was a "disciplined gourmet"; also the fact that I don't post about the whole box of Froot Loops I ate in a day, true story).
https://modernfarmer.com/2015/10/how-to-make-farm-fresh-cheese-at-home/
What does anyone else recommend?
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GottaBurnEmAll wrote: »The thing is one can eat in a Med-style and cook Indian inspired dishes using olive oil instead of ghee.
We're not aiming to be purists here.
I like lemurcat's idea of calling this all blue zone eating rather than Med.
I do, too (although then we'll be discussing whether some healthy recipe a true blue-zoner never made is truly BZ so legit, or not ).
But, sadly, no one put us in charge of the naming. It's been named. The popularized term "Mediterranean Diet" is out there. If that's what someone calls it here, and I'm sure that that's what they're talking about (vs. cultural heritage per se), I'm going to fall in line on that thread, and use the term, for purposes of getting on with communication . . . and probably push back on the idea (if it comes up) that other healthy, consistent foods the OP enjoys should be omitted for some reason of purity and traditionalism. It's not like I'm advocating "junk food Mediterranean" here.
I assume some of what's behind that choice of popular term is that many people have at least some intuitive understanding of what it might mean in the traditional sense (UNESCO version), and that it carries a certain aura of history and romance with it. "Blue Zones" doesn't. In practice, any of this is pretty much following sensible thinking about food and nutrition, but "healthy diet" and "nutritious, balanced diet" were muddled up a long time ago.
I used to argue with people doing "HIIT", too, about whether it was really HIIT. It's profitless. So I try to figure out what they're actually talking about, and give advice accordingly, with at most a side comment on "traditional definitions".
Words and phrases don't have unitary fixed, immutable definitions. Believing they do, IMO, is like believing everyone named Susie Smith is the same person. What's important is communicating with the person(s) one is talking to, and that's messier.
I agree with you EXCEPT I will die on the hill of a calorie not being a term that in any way should be conflated with the nutrition in a food item and that other hill that CICO is not calorie counting or any specific diet. 2 -
Tagine recipes. I don't follow anything strictly, but something like this:
https://www.simplyrecipes.com/recipes/moroccan_chicken_with_lemon_and_olives/
Or maybe this: https://www.thekitchn.com/moroccan-recipe-chicken-tagine-with-apricots-almonds-chickpeas-recipes-from-the-kitchn-175757
I typically add some additional veg, like cauliflower or broccoli.2 -
What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
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GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.0 -
GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.0 -
GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
My SIL can eat nutmeg but can't tolerate cinnamon...would that be an acceptable replacement?0 -
French_Peasant wrote: »GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
My SIL can eat nutmeg but can't tolerate cinnamon...would that be an acceptable replacement?
Nutmeg is a lot stronger. If you use it, will need considerably less.1 -
French_Peasant wrote: »GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
My SIL can eat nutmeg but can't tolerate cinnamon...would that be an acceptable replacement?
I think nutmeg isn't quite right. I'd just do without it.
Edit: I thought of one you could possibly try that might work! Cardamom. Try maybe half to 3/4 the amount.1 -
GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
Morocco and some regions of Africa favor cinnamon in their dishes. I am not a fan in savory dishes and I only like it sparingly in sweet dishes. All recipes are just suggestions to me anyway unless it is a baked good that requires certain chemistry. I won't be adding the raisins either.
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GottaBurnEmAll wrote: »French_Peasant wrote: »GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
My SIL can eat nutmeg but can't tolerate cinnamon...would that be an acceptable replacement?
I think nutmeg isn't quite right. I'd just do without it.
Edit: I thought of one you could possibly try that might work! Cardamom. Try maybe half to 3/4 the amount.
Another vote for cardamom. It's in my Berbere spice mix, and Ethiopia is just the Red Sea away from the Med.0 -
GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
Morocco and some regions of Africa favor cinnamon in their dishes. I am not a fan in savory dishes and I only like it sparingly in sweet dishes. All recipes are just suggestions to me anyway unless it is a baked good that requires certain chemistry. I won't be adding the raisins either.
Try the cardamom. It's got a different flavor and will add a bright note to balance the heat of the pepper flakes.0 -
GottaBurnEmAll wrote: »French_Peasant wrote: »GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
My SIL can eat nutmeg but can't tolerate cinnamon...would that be an acceptable replacement?
I think nutmeg isn't quite right. I'd just do without it.
Edit: I thought of one you could possibly try that might work! Cardamom. Try maybe half to 3/4 the amount.
Good idea. It's a lot stronger so unless a confirmed cardamom person I'd do 1/2.
Aside: I'm super obsessed with cardamom in tea or ice cream.1 -
GottaBurnEmAll wrote: »French_Peasant wrote: »GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
My SIL can eat nutmeg but can't tolerate cinnamon...would that be an acceptable replacement?
I think nutmeg isn't quite right. I'd just do without it.
Edit: I thought of one you could possibly try that might work! Cardamom. Try maybe half to 3/4 the amount.
Good idea. It's a lot stronger so unless a confirmed cardamom person I'd do 1/2.
Aside: I'm super obsessed with cardamom in tea or ice cream.
Dang. Now (by getting too close) you made me want Rasmalai. And I can't have it on a Med thread. 0 -
Allspice in lieu of cinnamon.0
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I think the strong clove note in allspice would be wrong for the dish.0
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Happy to find this thread. I started this style of eating nearly a week ago. Would love to see some examples of people's typical days to get some more ideas. I have been eating plain Greek yogurt with berries, or eggs with spinach and a little cheese for breakfasts, white bean salads for lunches, quinoa and cod filets for dinner with fresh veggies at every meal and for my mid-morning snack (as well as 2-3 pieces of fruit a day).1
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Bought some awesome morrocan chicken at costco today. Very delicious, very filling. Healthy too. It's a premade dish if anyone wants to try it. However, if you are sensitive to spice, stay away.1
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kshama2001 wrote: »snowflake954 wrote: »As for the above, it's not a question of one being healthier because it was cooked in the Mediterranean. If the Indian woman presented the dish to her family saying "Look what I made today, a Mediterranean specialty!" Her family would think she was nuts. Indians are proud of their dishes and should be. As the Moroccan wife would not present her dish as an Indian specialty. Ingredients can be similar in different parts of the world, but they are cooked differently--especially different fats. The Med dish would have surely used olive oil, would the Indian dish have done the same?
And most importantly.... where are the cooking husbands??
I prefer that he stay out until it's time for him to do the dinner dishes
And if he wants the potatoes to be peeled, he's free to do that
Same here. Although he does like to watch me cook and asks questions. It’s cute.0 -
I want Moroccan bastilla so badly after reading this thread.1
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GottaBurnEmAll wrote: »French_Peasant wrote: »GottaBurnEmAll wrote: »GottaBurnEmAll wrote: »What a fun idea! I just made this last week, and it was fabulous. I didn't use stewed tomatoes, I just used a can of whole peeled tomatoes since I already had them on hand. I added more kale than the recipe called for and used butternut, not pumpkin.
https://simple-veganista.com/moroccan-pumpkin-chickpea-stew/
I like the sound of that sans cinnamon. I am always looking for new vegan/vegetarian dishes for my meatless days.
Cinnamon is part of the Moroccan spice flavor profile, but if you have an allergy or just flat out hate it, just leave it out. It's not really the most prevalent taste in the dish. If you just don't like it, you could always cut the amount and let it fade more into the background but still do its work as part of the flavor base.
My SIL can eat nutmeg but can't tolerate cinnamon...would that be an acceptable replacement?
I think nutmeg isn't quite right. I'd just do without it.
Edit: I thought of one you could possibly try that might work! Cardamom. Try maybe half to 3/4 the amount.
Good idea. It's a lot stronger so unless a confirmed cardamom person I'd do 1/2.
Aside: I'm super obsessed with cardamom in tea or ice cream.
@lemurcat2 I am a confirmed cardamom person and made these a few weeks ago - YUM! I believe I doubled the cardamom.
https://slate.com/human-interest/2010/04/cook-s-illustrated-chai-spice-sugar-cookies.html1 -
Cardamom is great in bread too. Finnlanders have a bread called pulla where cardamom is a key ingredient.2
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MarieRosekenji85 wrote: »Any diet that has a calorie deficit will cause weight loss. I avoid chips, bread, cookies,ice cream etc. I focus on fresh fruits, vegetables, healthy proteins and fats instead. It's all about burning more calories then you consume.
Best wishes!
Impossible when there’s a world full of yummy food. Lol!
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I typically get 50-70 grams of fiber daily on a plant based diet. Berries, squash, sweet potatoes, beans, bread, oatmeal and leafy greens.0
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GottaBurnEmAll wrote: »OP- easy to get 50+ grams of fiber on the med WOE. The center of all meals should be leafy green and non starchy veg. Add in beans, rice, potatoes and lots of fruit. Then add meat/fish/eggs as a condiment. Depending on your calorie goal, keep nuts, oils, avocado, seeds and wine to a minimum.
Why keep those things to a "minimum"? They are important, since fat aids in the absorption of certain micronutrients in vegetables.
I agree not to go crazy with them because they're calorie dense, but people should also meet a minimal daily intake of them for optimal hormonal health. IIRC, that's at least .35-.45 g per pound of healthy body weight. You should probably aim for a bit more than that if some of the fat you're eating is in nuts since not all of that gets absorbed.
I know that I personally used to eat too little fat and I had terrible skin problems because if it.
That’s actually what I meant. If weight loss is a goal, don’t go nuts with nuts, but butters or avocados as they are very calorie dense.
I’m in several groups where people go plant based with counting calories and wonder why they don’t lose weight. It’s invariably the fats (incl olive oil). But agree they are important.0 -
GottaBurnEmAll wrote: »OP- easy to get 50+ grams of fiber on the med WOE. The center of all meals should be leafy green and non starchy veg. Add in beans, rice, potatoes and lots of fruit. Then add meat/fish/eggs as a condiment. Depending on your calorie goal, keep nuts, oils, avocado, seeds and wine to a minimum.
Why keep those things to a "minimum"? They are important, since fat aids in the absorption of certain micronutrients in vegetables.
I agree not to go crazy with them because they're calorie dense, but people should also meet a minimal daily intake of them for optimal hormonal health. IIRC, that's at least .35-.45 g per pound of healthy body weight. You should probably aim for a bit more than that if some of the fat you're eating is in nuts since not all of that gets absorbed.
I know that I personally used to eat too little fat and I had terrible skin problems because if it.
That’s actually what I meant. If weight loss is a goal, don’t go nuts with nuts, but butters or avocados as they are very calorie dense.
I’m in several groups where people go plant based with counting calories and wonder why they don’t lose weight. It’s invariably the fats (incl olive oil). But agree they are important.
Ah, sorry for misinterpreting what you were saying. This is such a hard way to communicate sometimes!0
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