3 NUTRITIONAL MYTHS YOU PROBABLY BELIEVE There is a ton of misinformation out there about nutrition. Instead of leaving your health up to word-of-mouth, it’s best to consult the experts. Here are a few of the most persistent myths about your nutrition, and why they’re wrong. MYTH: CHOLESTEROL IS BAD FOR YOU
You’ve probably heard that you should avoid foods like egg yolks that are high in cholesterol. The story goes that the stuff will build up in your blood vessels, leaving you at risk for blood clots or a heart attack. In reality, cholesterol is a vital substance, instrumental in thousands of bodily functions, like constructing cell membranes or fatty sheaths for nerves. Your liver produces its own cholesterol, and is able to downshift if it senses an uptick in your cholesterol consumption. The opposite occurs when you cut down on cholesterol — the body produces more to compensate. MYTH: GLUTEN IS GOOD FOR YOU These days, we’re often told that whole-wheat bread and other less- processed grains are a vital component of a balanced diet. The fact is, the vast majority of people are at least marginally gluten intolerant, causing a persistent feeling of lethargy and a craving for sugars. Gluten is a protein that has been shown to cause inflammation and immune
system imbalances. That’s why Dr. Watkins has cut them out of his diet for good. MYTH: WE GET OUR DAILY NUTRITION FROM DIET ALONE The standard American diet for most people involves lots of grains, legumes, and dairy, not to mention a whole mess of highly processed foods that muck up our nutritional intake. Even with a more balanced, healthy diet, it’s almost impossible to get everything we need from diet alone in the modern world. Recent research backs this up, highlighting the necessity of regular supplements to stay healthy.
BRUSSELS SPROUTS WITH SAUSAGE
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Ingredients
Nov. 20 at 11 a.m. Nov. 28 at 5 p.m.
• 2 tablespoons olive oil • 3.3 ounces fresh, hot Italian sausage
• 1½ pounds Brussels sprouts • ½ cup water • Salt and pepper
Directions
LIVEWELL CHATS (TLC —The Livewell Chat)
1. Trim sprouts and cut in half. 2. Heat oil in a large skillet over mediumheat. Add sausage and cook, stirring occasionally, 3–5 minutes. 3. Add sprouts to skillet. Add ½ cup water. Add salt and pepper. Cover and cook 10 minutes or until just tender. Check them periodically and add a bit more water, if necessary. 4. When sprouts are just about done, remove cover and raise heat to medium-high. Cook, stirring just once or twice, for a couple more minutes. The liquid should evaporate, and the sprouts should start to brown. 5. Add more salt and pepper to taste. Serve hot or warm.
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**The next Livewell Chat is on the importance of gut health.** Nov. 7 at 5 p.m.
Recipe courtesy of InTheKitchenWithKath.com.
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