6 ‘naughty’ foods that are healthier than you think

Nutritionist Louise Cavanough shares surprising foods that you can actually wipe OFF the naughty list.

Chocolate CAN be good for you! Because science.

Nutritionist Louise Cavanough shares surprising foods that you can actually wipe OFF the naughty list.

Sometimes a particular food gets a bad rap, either because it doesn’t fit within the diet fad of the moment (low fat, low carb etc.) or because of the way it has been processed and ruined with nasty additives. The following six foods aren’t totally deserving of their ‘naughty’ reputations - in fact, they have some real health benefits - like most things in nutrition, it is all about the preparation and a bit of moderation.

1. Peanut butter.

Peanut butter got a bad rap because of all the nasty stuff that was added to it – not because there is anything wrong with the peanut itself (unless you have an allergy of course). Peanuts simply ground into a paste (or butter) actually pack a serious nutritional punch with their combination of mono-unsaturated fatty acids, protein and antioxidants.

The combination of fat and protein makes peanut butter a fantastic snack option that will keep you feeling satiated and your blood sugar stabilised. When shopping for peanut butter always choose organic (conventional peanuts get sprayed heavily) and ensure it contains nothing but 100% peanuts.

2. Gelatin.

Once only used for making Aeroplane jelly and wine gums, we now fully understand the profound health benefits of gelatin. Gelatin is made from the collagen that comes out of the connective tissue and bones of cows.

It is composed primarily of two amino acids – glycine and proline – both of which are integral to skin, hair and nail health, as well maintaining the integrity of the gut lining and nourishing the joints. Like all animal products, you want to ensure you source gelatin from humanely pasture-raised cows.

3. Potatoes.

Despite a pretty much unanimous agreement that the potato is nothing short of delicious in any its numerous guises – most of us have come to skip the spud. But should we? Yes, sweet potato is a more nutrient-dense choice but opting for the humble white variety on occasion will not do you any harm either.

Potatoes are a good source of potassium, in fact they contain more than the much-lauded banana. Potatoes (especially roasted and cooled) also contain resistant starch, a type of fibre that nourishes your gut bacteria helping to maintain intestinal health.

4. Duck fat.

All animal fat got a bad rap when it got embroiled in the cholesterol myth. In reality, duck fat is actually quite a healthful oil comprised of over 50% mono-unsaturated fatty acids, and it undergoes very little processing. When looking for duck fat, make sure it is of a high quality and made from animals who have been raised humanely pasture-raised.

As well as ensuring a more ethical product, you also get a healthier fatty acid profile. Remember the humble spud from point 2? Well, make like the French and roast your potatoes in duck fat and you really will have yourself a deliciously ‘naughty’ dish!

5. Chocolate.

Chocolate used to be the emblem of the junk food world but times have changed and by now most of us have made friends with cacao. As long as you choose wisely, chocolate is rich in antioxidant compounds that lower cardiovascular disease risk, enhance mood and improve cognitive function.

As a rule of thumb, darker is usually better as the cacao content is higher and the sugar is usually lower. Raw varieties are the gold standard in chocolate choice.

6. Lard.

Yes, lard. Lard used to the fat du jour in America but suffered such a fall from grace that the word itself is now considered an insult. Lard is actually a versatile fat that can be used for more than just pastries. It also roasts vegetables to a perfect crisp, without the sogginess that sometimes from roasting in olive oil.

But most importantly, bringing back lard is emblematic of our return to a more ethical and sustainable method of using an entire animal – referred to as eating nose-to-tail – a philosophy of not wasting any part of an animal.

Originally published on buro274.com.au

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