Fresh vs. Dried Fruit

Many clients ask if dried fruit is okay to use instead of the fresh fruit listed on their plan.  The answer is simply No! Dried fruit contains significantly more concentrated sugar than fresh fruit. However, if you have dried fruit on your plan, you can exchange it for the fresh fruit equivalent in the ratio of 45g dried fruit to 120g fresh fruit.

MB 10-17 dried fruit 

Nutrient-Packed Celery Root

Did you know that celery root is packed with great nutrients? Also known as celeriac, German Celery or knob celery is a fabulous autumn vegetable. It has a high proportion of essential oils, which give celeriac it’s distinct aroma. Celeriac has a high content of potassium, calcium, iron and phosphorus. In addition, B complex vitamins and vitamins C, E and A make it particularly valuable from a nutritional point of view. 

Continue to put celery root on your menu. It can be enjoyed in soups, stews, fried as pancake or raw in salads; it’s great as a side dish, mashed or pureed.

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Born to be a Super Herb

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Chervil … sounds like a delicious stew from grandma’s time and also tastes like “home”. It is more at home in the European Kitchen and the popular kitchen herb belongs to the umbelliferae family. Sowing chervil in the garden begins in the frost-free period in March. It’s a fast-growing and particularly aromatic herb before flowering. If the plant is pruned back regularly, plenty of fresh aromatic shoots will grow quickly. Chervil smells and tastes of anise and fennel and can be universally used in our kitchen. It tastes particularly well in soups, sauces, fish and meat dishes.

Coconut Oil – Perfect for Frying

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Coconut oil is the vegetable oil with the highest proportion of saturated fatty acids. Because its melting point is above 20°C / 68°F, it usually appears in a solid state – making it one of the few vegetable fats that remain stable in their consistency without artificial hardening.

Coconut oil can be heated in high temperatures and yet, stay stable. It is therefore ideal for frying.

If you let it melt on your tongue, it has a slightly cooling effect, which might be used in the production of confectionery.

Silver Bullet Flax Seed Oil

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The super star among all eatable oils – often called the Happiness Oil. Recent research even assumes that flax seed oil has a preventive effect on diabetes and Alzheimer’s disease. However, this has not been proven.
Flax seed oil has an extremely high content of omega-3 fatty acid. Particularly worth mentioning is the alpha-linolenic acid, an important building block for the tissues of heart, retina and brain.
Flax seed oil has a fine nutty aroma, but is very sensitive and turns rancid quickly when exposed to light and air. Therefore, purchase flax seed oil in the smallest possible containers and store in the refrigerator. You will find that most containers on the market have a comparatively short shelf life.
Never heat flax seed oil! Use in salad, yogurt, or add after cooking to oatmeal or vegetables.

Mushrooms – Protein or Vegetable?

So you’ve got mushrooms in your Metabolic Balance nutrition plan: are they a protein or a vegetable? That is the question!

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Fish, meat, poultry, eggs and cow’s milk products are great proteins. Vegetarian proteins are soy, legumes, sprouts, nuts and seeds and some mushrooms. In the case of mushrooms, however, a distinction is made between those rich in protein and those considered a vegetable. At Metabolic Balance we distinguish between protein and vegetable based on the biological value of the mushrooms. This is calculated based on the amount of protein in a food that our bodies can use directly – basically this needs to be a good value for us to consider as a protein. 

The protein mushrooms are oyster and shiitake mushrooms. They can be used fresh or dried. Preparation suggestion can be fried in a wok or pan. They make a great mushroom risotto-style dish with a delicious cauliflower rice! All other mushrooms, such as button mushrooms, king oyster mushrooms, or chanterelles, are considered vegetables and can be combined with a protein.

Tomatoes – what makes them special at Metabolic Balance

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Many Metabolic Balance clients have little or no tomato listed on their personal nutrition plans.  There are a few different reasons why this might be the case. First, tomatoes naturally contain glutamate and other fruit acids which have an appetizing effect. Secondly, tomatoes contain oxalic acid (similar to rhubarb, beetroot and spinach). This is known to bind to calcium, and thus, it reduces the availability of calcium for absorption and hence for the body to use. People suffering from gout, rheumatism and with histamine intolerance are advised to avoid tomatoes, or at least eat them only occasionally. 

Born to be a Citrus Star – Lemon Peel!

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Have you ever thought of trying the often overlooked, or discarded peel from your citrus fruits for seasoning or garnishing your meals? If not, then we’d love to suggest it’s time you tried it! Right from the very beginning of your Metabolic Balance Program – no matter which of the four phases you’re in – you could use the citrus peel to wonderfully spice up your food. Of course, the fruit you choose, whether organic lemon, orange, grapefruit or mandarin would need to be listed on your plan!

Please note that we strongly recommend buying organic citrus fruits, as the peel of conventional fruits is unfortunately often high in pesticides or other chemicals.

Simply wash your chosen fruit, dab it dry and then either use a zest cutter to slice fine stripes, finely grate or peel the whole fruit, dry the peel and grind with a blender.

The fresh cut peel tastes refreshing, for example, in breakfast yogurt or oatmeal. It gives Asian dishes an excellent kick and is an absolute chef’s secret for livening up soups or salads. 

A final tip: Before grating, place a piece of parchment paper onto your grater so that the spikes push through and then grate your fruit. This avoids losing some of the delicious zest between the spikes of your grater. It makes cleaning easier, too!

Metabolic Balance Takes a Neutral Stand on Sunflower Oil

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Due to its high vitamin E content, sunflower oil has a very long shelf life. It is almost tasteless, relatively inexpensive and is suitable for both, frying and cooking. However, it cannot be said to have exceptionally positive properties.