MISGUIDED ADVICE

The ‘healthy’ things we do that are unhealthy

WE ARE advised to eat two portions of fish a week, of which one should be oily, such as mackerel, tuna or salmon. Oily fish is rich in omega-3 fatty acids, thought to help thin the blood, reduce inflammation and aid brain function.

However, unlike other canned fish, such as salmon and pilchards, tinned tuna doesn’t count as a portion of oily fish, says independent dietitian Dr Sarah Schenker. ‘This is because the canning process of tuna allows the omega-3 oils to escape.’ Meanwhile, thinking all veg is more nutritious if eaten raw is misguided. ‘Carrots, spinach and tomatoes all contain fat-soluble chemicals called carotenoids,’ says Dr Schenker, ‘so cooking them with olive oil actually softens the cell walls and releases their vitamin and antioxidant content in a way that is better absorbed by the body.’ Light cooking or wilting is better than boiling, which causes nutrients to leach out and be washed away when we drain the veg.