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Q: Is canned salmon
as rich in healthy omega-3 fats as fresh and frozen salmon?
A: Yes. Fresh, frozen and canned salmon are all excellent
sources of omega-3 fat. Omega-3 is the anti-inflammatory fat
recommended to lower risk of heart disease and possibly cancer.
Different types of salmon (including coho, pink, sockeye, Atlantic,
Alaskan) vary slightly in the amount of omega-3 but all are rich
in the two animal forms of the fatty acids (EPA and DHA). So
make your choice of salmon based on cost, available storage,
how you are preparing it and personal preference. |
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Q: I thought taking
vitamin E was considered a no-brainer for heart disease and cancer
protection. Why are all these reports now saying it might not
be protective?
A: When all we had were laboratory studies and small,
observational studies, the theory that vitamin E supplements
offer health protection seemed believable. Now, large, well-controlled,
long-term studies present a changed picture. Unless individual
circumstances lead to increased need for vitamin E, major health
recommendations now state that vitamin E supplements are not
helpful. Many large studies, using varied doses that averaged
about 400 IU, show no effect on heart disease risk or deaths.
After drawing from the research in a major 2007 report, the American
Institute for Cancer Research recommends not to rely on supplements
for cancer prevention. Why wouldn't more vitamin E be better?
Perhaps loading up on the most commonly used form (alpha-tocopherol)
may decrease our blood levels of other forms (such as gamma-tocopherol).
Most of the studies showing no
benefit involve the middle-aged, since that is when risk for
these health problems begins to show. It’s possible that
long-term use of the supplements starting at an earlier age would
show different results but no such research is available.
Q: Is it okay to freeze
tofu?
A: Sure. Some people even prefer to use frozen tofu
because it develops a more dense, meat-like texture and absorbs
the flavors of sauces and marinades even better than fresh tofu.
To freeze, cut the tofu into blocks or one-quarter-inch thick
slices. Wrap it in plastic wrap or place each piece in a plastic
sandwich bag. Freeze for at least 24 hours. You can thaw your
frozen tofu right in its package in a bowl of warm water or overnight
in the refrigerator, or remove from the bag and thaw in the microwave
for two to four minutes. The tofu will turn a little yellow and
there will be some fluid in the plastic package that you simply
drain. Many chefs suggest pressing out still more water from
the tofu by pressing it in paper towels between your hands. Tofu
that has been frozen loses its creaminess so it’s no longer
good for dips or smoothies. But it’s great to simply marinate
and bake or grill tofu, or to crumble or grate it for chili and
other dishes that often use ground meat. Experts say that tofu
can remain frozen for up to five months. |
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