Tag Archives: Melanie Thomassian

Dietitian Melanie Thomassian on Cooking With Oils and Fats

If you want to heat a fat or oil, it is really important that it can withstand the temperature you will be heating it to, and therefore that it will remain stable while you cook.

I recommend keeping some oils exclusively for cooking, while others should only be used as finishing oils, and for cold dressings.

You will see that I have listed the smoke point and the fatty acid percentages below. This is to help you understand why some options are good for one style of cooking, but perhaps not so much for another.

Remember, a higher smoke point is important, if you are cooking to a high temperature. But you also need to consider the fatty acid composition. A higher saturated fat percentage equals a more stable fat or oil, as we’ve already learned above 🙂

Read the rest. Fortunately, she spared us the bits about omega-6/omega-3 fatty acid ratio.

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Nuts Are Not Fattening

Dietitian Melanie Thomassian at her Dietriffic blog April 27, 2010, notes that nuts are not fattening, contrary to popular belief.  This is in a guest post by Matthew Denos.  Most of his references refer to almonds, so I’m not sure other nuts would be equally non-fattening. 

We’re talking about one or two ounces (up to 60 grams) a day.  Could someone gain fat weight eating more than that?  Probably, especially if they have a high-carbohydrate eating pattern.  Do I have scientific studies to back me up?  No. 

Nuts are characteristic of the traditional Mediterranean diet, which is one reason I included them in the Ketogenic Mediterranean Diet.  The other reason is that nut consumption is associated with lower heart disease risk.

Steve Parker, M.D.

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