However, did you know that despite eating a diet rich in Omegas and supplementing with Omega-3′s, that you could be preventing your body from absorbing them due to an imbalanced ratio of Omegas?

Omega-6′s are abundant in Western diets and in excessive levels inhibit the body from ‘using’ its healthy Omega-3 stores.   Omega-6′s are found in refined vegetable oils which are used in many processed snack foods, cookies, crackers, sweets and in fast food. Soybean oil alone is now used so widely in fast foods and processed foods that an estimated 20% of the calories in the American diet come from this single source.

It is believed that humans evolved with a 1:1 ratio of omega 3 to omega 6.  It is now believed that the Western diet is 15:1 or significantly greater with the omega 6 intake far surpassing the omega 3 intake.  To prevent inflammation, disease and to look and feel your best, take care to drastically limit your intake of omega-6, eliminate processed foods and all refined vegetables oils other than extra virgin olive and coconut oils while increasing your intake of  omega 3’s.

Have you considered your dietary ratio of Omega-3 to Omega-6? 

I recommend the Three-Day Nutritional Face-lift™ as the perfect way to allow you to see a drop in weight and visible results in your skin right away. The Three-Day Nutritional Face-lift aids in the elimination of puffiness, increases contours, firms jaw line, etc. Such dramatic results can be seen in part due to the effects of the DMAE, astaxanthin and the essential fatty acids in the salmon which increase radiance, glow and firmness to the skin.

To further enhance the benefits of the diet, apply topical formulations rich in DMAE, the anti-inflammatory substance that fights against loss of skin elasticity and works to firming, toning and tightening skin’s appearance.

The promise of a visible difference in your looks in just three days may seem too good to be true. But if you eat the wrinkle-free way for even a short period of time, you will experience dramatic changes, not only in how you look, but how you feel.

Be sure to tune into the HLN show to watch Dr. Perricone discuss the 3 Day Facelift and products formulated with DMAE.

• Friday, January 20 – 8am  ET on HLN’s Morning Express with Robin Meade and at 12 pm ET on the HLN News Show
• Saturday, January 21 – 11 am ET on the HLN News Show
• Sunday, January 22 – 11 am ET HLN News Show

Resistant starch (RS) comes from fiber-like carbohydrates, which are the unsung heroes of weight control.  RS actually increases the rate at which the body burns (oxidizes) body fat. RS do not cause unhealthy spikes in blood sugar levels and even prevent other, higher glycemic foods in a meal from doing so.

Resistant starch is so called because it resists digestion and absorption as it passes through the small intestine—where most dietary starch gets digested.  It then passes into the large intestine where it behaves much like insoluble fiber, promoting the growth of beneficial bacteria and the production of disease-preventive fatty acids.

Check in tomorrow for more information on resistant starch and the associated health benefits.

How do you incorporate beans into your diet?

Dairy has gotten a bad rap. Not only is dairy an excellent source of calcium, vitamin D and protein, it lends complexity and savory notes to countless dishes in the anti-inflammatory kitchen and is an important part of the Start Fresh 28 Day Diet.

As a general rule, choose organic, low-fat dairy products, unless you are buying dairy products from grass-fed animals. The fat profile of dairy products from grass-fed animals is healthier and contains more Omega 3’s than its grain-fed counter parts.

Recommended Dairy Products:

• Milk
• Butter (to be used in moderation)
• Buttermilk
• Cheese (especially recommended are: Cottage & Farmer’s Cheese, Ricotta, Parmigiano Reggiano;  sheep and goat’s milk cheeses such as Feta, Pecorino Romano)
• Kefir
• Yogurt
• Eggs (look for organic, from free-range chickens)

How do you include Dairy into your diet?

Seafood features prominently in the 28 Day Diet and with growing concerns around toxicity, I’ve found the Environmental Defense Fund to be an indispensable tool for selecting the safest varieties of seafood. It also specifies if  wild or farmed is preferred.

• Abalone
• Anchovies (European)
• Clams, soft-shell
• Clams (farmed)
• Clams Crawfish (U.S.)
• Cod (Alaskan, longline)
• Pacific Halibut
• Lobster, spiny (Cabaja)
• Lobster, Caribbean spiny (U.S.)
• Mahimahi (U.S. troll/pole)
• Mullet
• Mussels
• Oysters (farmed)
• Prawns (Canada)
• Sablefish/Black Cod (Alaska)
• Salmon, canned
• Salmon, wild
• Sardines, Pacific (U.S.)
• Scallops, Bay (farmed)
• Shrimp, pink (Oregon)
• Squid, longfin (U.S.)
• Striped Bass farmed
• Tilapia (U.S.)
• Trout (farmed)

Which varieties of seafood do you most enjoy cooking with?

Do you ever find yourself going up and down the same aisles in the grocery store, tossing the same  items into the basket, planning to prepare the same  meals, and snack on the same familiar items – all out habit? If you answered yes, you’re like most of us.

It’s widely accepted that it takes 28 days to create a new habit. By the end of Dr. Perricone’s 2010 Start Fresh Challenge, that is exactly what I had accomplished; a new habit of navigating the grocery store (as well as glowing skin). When your kitchen is filled with anti-inflammatory foods, meal planning and entertaining become effortless.  Here are my tips to creating a new thought process as you maneuver the 28 day menu:

• Choose low glycemic fruits: apples, pears, berries and melons.
• Look for a rainbow of vegetables: kale, cauliflower, beets, asparagus, and bell peppers.
• Rely on the convenience of canned goods: nuts, salmon, tuna, sardines, olives, artichokes, and beans.
• Say “Cheese!” Edam, Gouda, Goat Cheese, Blue Cheese, Cottage Cheese, Parmesan, and Feta.

What are your grocery shopping tips?

Chili peppers deserve a place of spicy distinction when it comes to keeping weight in check. These colorful superfoods contain phytonutrient compounds called capsaicinoids. One of these—capsaicin—is the most abundant and beneficial capsaicinoid in chilies.

There are four ways that capsaicin aids weight control:

• Suppresses appetite.
• Raises our metabolic rate temporarily, which stimulates your body to release adrenaline, thus increasing your body’s propensity to burn stored body fat and sugars (glycogen).
• Stimulates thermogenesis.
• Inhibits spikes in blood sugar for about 30 minutes after it is ingested, thereby reducing the risk of an insulin response.

A great way to up your hot pepper intake is to have a side of salsa with eggs, cottage cheese, grilled fish, poultry and other fundamentally bland foods. A healthy dash of Tabasco® sauce will also do the trick and liven up soups, salads, sauces, stews and a wide variety of savory dishes.

What is your favorite way to eat chili peppers?

The holidays are notorious for overindulgence in both food and drink.  To help you stay slim through the New Year, follow these 5 tips to help you cut down on saturated fat and calories:

1. Enjoy a cup of hot soup before meals. This will greatly decrease hunger and ensure that you eat less during cocktail parties or heavy holiday dinners.
2. When cooking, choose organic free range poultry that is free of hormones. The hormones are designed to fatten the birds and can end up fattening you as well.
3. Eat artichokes!  They not only protect and regenerate the liver, they provide an entire day’s worth of fiber.  This ensures that you won’t overate and that you will maintain a healthy digestive tract.
4. High fiber foods such as dried beans and lentils make great dips.  Beans and lentils prompt more burning of body fat, stabilize blood sugar more strongly, and pack much more protein than any other plant food family.
5. Enjoy spicy salsas made with Jalapeño peppers.  The capsaicin in the peppers will accelerate metabolism, speed up fat burning and decrease appetite.

What are your tips to stay slim during the holidays?

I’m a huge fan of adding spices to all dishes, not only for the boost in flavor and added complexity, but for the numerous health benefits, like reducing inflammation and managing blood sugar levels. However, spices can lose their nutritional value if not stored properly. Here are some tips to ensure that your spices are still at their most potent:

1. Look at the color. Does it still look richly pigmented? The nutrients are most concentrated when the spice is bright.  Old spices and herbs lose color over time. If it looks old and faded, it probably is.

2. Crush or rub the herbs and spices between your fingers. The smell should be strong and pungent.  If it’s lost its punch, they are likely too old to cook with and have probably lost a good deal of their beneficial properties.

3. Is it clumpy or cakey? Chances are moisture got into the container and the flavor anti-inflammatory activity may be reduced.

Here are some general storage guidelines- enjoy your spices in good health:

• Whole & Seeds: 3 to 4 years
• Ground Spices: 2 to 3 years
• Leafy Herbs: 1 to 3 years
• Seasoning Blends: 1 to 2 years

Which are your favorite cooking spices?

While it’s tempting to overindulge in alcohol during the holidays, too many cocktails can become apparent on your skin.  Alcohol causes small blood vessels in the skin to widen, allowing more blood to flow close to the skin’s surface which produces a flushed skin color and a feeling of warmth.  While this may give you a temporary holiday glow, it can lead to broken capillaries on the face.  Alcohol-induced dehydration also makes the skin more prone to fine lines and wrinkles.  And since alcohol alters blood flow to the skin, it will give you an unhealthy appearance that can last for days.  So opt for a glass of antioxidant-rich red wine, and be sure to hydrate with plenty of water for healthy skin that will last well into the New Year.

What are your favorite non-alcoholic beverages for the holidays?