A Baby Weight RRR

Re-adjusting to my new work schedule has really affecting my blogging this week. I’ve been forced to pull the Random Recovery Moment out of hiatis to give you a quick hit of expert advice.

For those of you who are desperate to lose the “baby weight” after pregnancy, don’t go too low fat too soon. Don’t begrudge yourself every spoonful of olive, sunflower or sesame oil when cooking or serving food.

Not only does “good” fat give food a lot of nice flavour, but according to a study reported in this week’s issue of Maclean’s Magazine, it may not be the healthiest choice.

“Low fat is not necessarily optimal,” Peter Jones, director of the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba, told the magazine. “Before, we felt low-fat was a good approach to heart health. That has been the mantra. Now we are admitting to ourselves that it is OK to dole out fat as long as it is the right fat.” The right fat, says Jones, includes olive oil, with its high content of oleic acid.

So, while your lunchtime salad is a healthy choice, don’t feel you have to go without oil and vinegar. Not only will you enjoy your food more, but you’ll help protect your mothering heart too.