Is collagen protein safe and effective?

Naomi writes:

When opening a new container of Vital Proteins Collagen I saw a warning about possible lead content. Should I change my choice of collagen or stop using it altogether?  I am 65 and thought it would be beneficial for my hair and skin.

It’s hard to know for sure without a chemical analysis, but this warning may just be a corporate cover-your-hiney thing. I don’t think you necessarily need to throw away your new (and probably fairly pricey) container of collagen protein. But I’m also skeptical about its benefits for joints, skin, hair, or nails. Continue reading “Is collagen protein safe and effective?” >

Should you throw out your nonstick pans?

 

I’ve been getting lots of questions relating to the documentary Dark Waters.

For example, Dannette wrote:

“I just  watched the movie “Dark Waters” which makes the case against Teflon.  I immediately threw away my nonstick pans. I’m concerned about ALL nonstick surfaces now. I’m not sure if I need to be. I’d love it if you watched it and then let me know what you think. I love having a good nonstick pan, but it isn’t worth my family’s long term health. I just want to figure out what my best options are for being completely safe cooking for my family.”

7/5/20 UPDATE: In my original response (posted here on June 25th), I disclosed that I had not seen the movie Dark Waters.  Unfortunately, that did not keep me from making some false assumptions about it.   In response to valid criticisms, I’ve removed my original comments about the movie Dark Waters, which included some inaccuracies.  (See the comments for several thoughtful descriptions of the movie).

This doesn’t change my answer to Dannette’s question. Although I don’t personally use it, I don’t think users of modern nonstick cookware need to be concerned about chemicals leaching into their food.  But let me add some additional context:

Although PFOA persists in the environment,  it is no longer used in nonstick cookware.  And even when it was used in Teflon cookware, the primary threat was not due to exposure from use of the pans but from industrial dumping of the chemical into the water supply.

Although I’m not afraid of poisoning myself or my family by using nonstick cookware,I prefer to use stainless steel, cast iron, glass, and silicone. I use a little oil or cooking spray when necessary.  I sometimes have to clean a pan.

But the choices that we make individually about which products we use do not necessarily protect us from industrial chemicals that may be harmful to the environment in which we all live.

There are ongoing, legitimate concerns about the process by which industrial chemicals are tested and approved for safety and impact on the environment, including downstream effects on wildlife and human life.

Thank you to all who helped clarify this issue.

Immune Boosting Fact Check

In the chaos surrounding the novel coronavirus, there is a lot of information swirling around about foods and nutrients that can “boost your immune system.”  Some of it is not terribly accurate. In this Live Q&A, I answer your questions about specific supplements and highlight the most effective things you can do to keep yourself and your family safe.

Related listening:

 

Is Durum Wheat Semolina a Whole Grain?

In the 30-Day Nutrition Upgrade program, players earn points by choosing whole grain foods instead of refined grain foods. But distinguishing one from the other can sometimes require an advanced degree in label reading! As one of my Upgraders recently posted in our private Facebook group:

“Labels on food can be confusing. Pasta labels are especially confusing – one says ‘durum wheat semolina’ and another says ‘enriched durum wheat semolina’. I know enriched means refined but if it doesn’t say enriched does that mean it’s whole grain?”

Let’s break down some of this terminology:

Durum” is a strain of wheat that is used mostly for pasta, due to its higher protein content. (Think of “Durum” as its first name and “Wheat” as its family name.) But unless it says “whole grain” you can assume that it is refined, which means that the nutritious germ and fibrous bran have been removed.

The word “Semolina,” on the other hand, refers to the fact that the durum wheat is coarsely ground–again, in order to produce good pasta texture. The word “semolina” is sort of like the designation “Esquire” after a lawyers name; it’s not part of the lawyer’s identity like her first or last name but an indication of her preparation and function.)

The word “enriched” almost always signals a refined grain. Refined grains are often enriched in an effort to replace the nutrients that are lost to refining. You will virtually never see “enriched whole wheat,” because it would be unnecessary to replace nutrients that have not been removed.  However, the absence of the word “enriched” doesn’t mean that it is not refined.

You can save yourself a lot of label reading by looking for the 100% whole grain stamp. When you see this (or the words “100% whole grain”) on the front of the package, you don’t even need to flip the package over to see the ingredient list….that’s the golden ticket right there.

 

Can we all calm down about coconut oil?

I’ve gotten several emails from readers asking me to respond to a viral video in which a Harvard (Harvard!) professor asserts that coconut oil is “pure poison.”

It’s hard to imagine how someone with such a prestigious pedigree could make such as silly and sensational statement in public. Presumably she was pushed over the edge by the ridiculous claims that some people have been making about coconut oil lately.

Can we all just calm down about coconut oil?

Coconut oil is not pure poison. On the other hand, it’s also not going to make you smarter, thinner, younger, or fold your laundry for you.

Proponents of coconut oil make a big deal out of the fact that coconut oil is rich in medium chain triglycerides (MCTs). But, as I discussed in my podcast episode on MCTs, claims for these specialty fats tend to be exaggerated or unproven.

Coconut oil haters such as this Harvard (!) professor mostly object to the fact that coconut is is almost 100% saturated fat. But, as I discussed in my recent podcast episode on butter, saturated fat in moderation may even have some heart health benefits.

Despite saturated fat’s rehabilitated reputation, I still think it makes sense to limit saturated fat intake to around 10-15% of calories, if for no other reason than to leave room in the diet for other healthy fats. But if you want to spend your sat fat allowance on coconut oil, I see no reason to call in Poison Control.