Two conclusions can be drawn from this action research project. First, there is a statistical link between certain company practices and the leadership behaviors of front-line managers, with employee stress, and absenteeism. Second, by focusing intervention initiatives on organizational issues which impact on employee wellness, absenteeism and one can achieve dramatic improvements in overall company performance.
Are cooking oils and their substitutes unhealthy, but necessary evils that we must use in order to make a meal? Or like any foods are their choices to be made that will add healthy benefits to your meals. We will point out that there are indeed healthy choices along with some very unhealthy ones. But even when you use the right ones, moderation is always in order. When choosing an oil for cooking, the most important thing to consider is how stable is it when heated. Oils that are unstable when exposed to heat and light are most prone to oxidation and free radical production. These will be the most inflammatory inside our bodies, and this can be the cause of many of our internal problems such as diabetes, heart disease and many other degenerative diseases. The cooking oils we often use that have the greatest instability with heat: polyunsaturated fats which are prevalent in most vegetable oils. It gets confusing because there are healthy foods that have polyunsaturated fat, such as seeds and nuts, so why should we not also avoid them? The difference is as long as they have not been exposed to high heat, and therefore have avoided the oxidation process. In the case of vegetable oils such as cottonseed, safflower, grapeseed and corn oils, they have usually been refined during processing. As a result, they are already inflammatory prior to cooking with them, and the cooling process does even more damage. So when we are looking for the cooking oil that is the healthiest for us, we will look for those that have the most stability over heat. As the least stable is the polyunsaturated, the most stable is the saturated, with the monounsaturated in between. In creating our list, then, we will look for those that are composed of natural saturated fats which are the least reactive to heat and light and will be the least inflammatory in our body when used in cooking. Our list will include: 1. Real butter. Julia Childs was right: cooking with butter is the way to go. Use grass-fed butter if possible. And by all means, this does NOT include margarine. 2. Tropical oils. Coconut and palm oils are excellent, as they have very little polyunsaturated and are mostly natural saturated fats. Their main benefit, though, is lauric acid, which helps us fight many harmful bacteria and viruses. 3. Extra virgin olive oil. Because it is mostly monounsaturated, it is considered moderately stable. But most dieticians would recommend using it only for cooking with low temperatures. It has a distinct flavor and has plenty of heart healthy ingredients, plus it has a long storage life. Bear in mind that if you are watching you calories, all oils, even the top-rated ones, are heavy in calories. Cooking with oil or technically oil substitutes make food taste better, and if you choose wisely will not be harmful to your health, but always use in moderation.
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