How can cereal and yogurt help lower your cholesterol?

The answer: soluble oat fibre and plant sterols.

Dietitians have been encouraging people to increase the soluble fibre in their diet for years, as it can assist in lowering cholesterol levels. Health Canada has now approved a health claim that can be found on the label of products containing oat fibre. The claim will read as follows:

"Oat fibre helps reduce cholesterol, a risk factor for heart disease." 

Oat fibre is one source of soluble fibre that is found in products such as oatmeal and oat bran cereals. Other sources of soluble fibre include fruits (plums, apples, pears, berries), vegetables (carrots, broccoli, sweet potatoes), barley and legumes.

Plant sterols have also been found to decrease LDL-cholesterol aka "bad" cholesterol. Plant sterols are naturally occurring in plant products such as canola or sunflower oils, peanuts, walnuts, almonds, sunflower seeds, leafy green vegetables and whole grains (wheat germ, brown rice, oat bran). The following are examples of plant sterol claims that can be made on products containing the required amounts as determined by Health Canada.

"Plant sterols help reduce [or help lower] cholesterol." 

"High cholesterol is a risk factor of heart disease."

For a full description of the background and specifics to make the claims visit Health Canada's website at www.hc-sc.gc.ca and use the search function (i.e. plant sterol claim or oat fibre claim).

Yet, another reason breakfast is the most important meal of the day. A cereal, yogurt & berry parfait is sounding good right about now....

Pancakes: Dessert or Part of a Balanced Breakfast?

This Mother's Day I asked for a griddle. When time permits, my family enjoys a homemade batch of pancakes for breakfast. Pancakes traditionally are made with white flour, eggs, butter, milk, salt and sugar. Traditional toppings include maple syrup, table syrup or whipped cream. Sounds like dessert! With a few ingredient modifications and the right toppings, pancakes can be a part of a balanced breakfast.

Our family has tried a few "from scratch" recipes. One our family enjoys is Michael Smith's Whole Grain Pancakes from The Best of Chef at Home: Essential Recipes for Today's Kitchen. What I like about this recipe is its flexibility and what I like about these pancakes is their heartiness.

You can find the recipe online at chefmichaelsmith.com/Recipe/country-inn-pancakes. To increase the nutritional value of this recipe I recommend making the following modifications.  Use water instead of milk (at minimum use skim milk), use canola oil instead of butter and limit the eggs to 2. I use 2 cups whole wheat flour, 1/2 cup white flour, 1/2 cup quick oats. 

Based on a batch of 16 pancakes, the nutritional content of each pancake (based on my revised recipe) is approximately 93kcal, 1g fat, 3.4g protein, 18.4g carbohydrates, 2g fibre, 81.5mg sodium. (Nutritional content may vary depending on brand of ingredients used).

Break tradition and try alternative toppings such as spreading a teaspoon natural peanut butter on a pancake or eating a side of reduced-sodium cottage cheese or a side of scrambled egg (see the "cutting fat losing flavour blog). Add a serving of sliced fresh fruit or berries to balance the meal.

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Leftover pancakes can be wrapped individually in plastic wrap, sealed in a freezer bag and frozen. To thaw, just pop one into the toaster and enjoy them any day of the week.

Does cutting the fat mean losing the flavour?

When I counsel clients about reducing the fat content of their diet, I see them cringe in their seat. There is an immediate assumption that reducing fat means reducing flavour of food. That doesn't have to be the case. There are simple ways to substitute fat without sacrificing flavor.

1. Substitute butter or margarine on toast with natural peanut butter or almond butter.

These nut butters are a source of protein, fibre and potassium and are free from cholesterol and sodium. Tasty on whole wheat toast, whole grain pancakes, or as a dip with sliced apple or banana. Yum!

2. Prepare an omelette or scrambled eggs with liquid egg whites. Egg whites are conveniently packaged and available at your local grocery store. For a more gradual transition, use 1 whole egg and top up with liquid egg whites to the desired amount.

The fat and cholesterol content of an egg is in the yolk so by using predominately whites, fat and cholesterol content can be eliminated or reduced.

3. Switch cream in your coffee for 2% milk. For the truly ambitious use 1% or skim milk. You'll get all the benefits of protein, calcium, vitamins A and D, with less fat. Your taste buds may go through a brief adjustment period but once converted you won't go back.

4. There is such thing as healthy fats! Those are the ones found in olive oil, avocado, flaxseed, walnuts and other nuts. Olive oil drizzled on baked vegetables, guacamole spread on a whole grain pita, ground flaxseed stirred into your yogurt and walnut halves sprinkled on your salad can enhance flavor while nourishing the body with vitamin E and omega-3s.

Have any reduced-fat, full-of-flavour secrets of your own? Please share your ideas and I will let you know if they get the Dietitian's stamp of approval!