Lately, the children have been very critical of my underwear. In the early-morning madness, I’m often flying up and down the stairs half-dressed and somehow, they find time to comment. Yesterday Belle asked me why it wasn’t matching. There was deep disapproval of the nude knickers and black bra. I don’t think I’ve been matching since 1999 (poor husband!) but, aside from that, there is always the white trousers-black top challenge to navigate. Then today, Chloe asked me if I was ready for the gym. I replied obviously not, as I was in my undies, after which she explained that she thought I was already in my shorts. The enormous pair of granny pants was confusing, it seems.

I had pulled those out from the back of the drawer after doing a Marilyn Monroe on Reid Street last week. There I was, crossing the zebra, when the wind lifted my hem to my elbows.

I was carrying breakfast at the time and had to choose between that and my modesty. The delicious avocado crush from Devil’s Isle won and lots of commuters got more than they bargained for. Ah well, sorry one and all! At some point, I will sit the girls down to discuss the finer points of underwear etiquette, but I wasn’t expecting to start so soon.

It’s actually quite a detailed topic when you think about it. When to thong, when not to thong, weather variables … still, they’re bright little kiddos (obvious parental bias), so I’m sure they’ll keep up. And they’ll probably be delighted with a change in topic; there’s a lot of nutrition chat in our house as you can imagine. I’m forever banging on about junk food marketing, stealthy sugars, happy farms, good fats — so many pearls of wisdom to impart and I just can’t help myself!

Of all the nutrition messages I’d like to get across, I really hope the “good fats” conversation sticks.

Labelling fats as universally “bad” was such a mistake and we’re still trying to undo the damage done by a low-fat obsessed culture. Skipping hyper-processed trans-fats is definitely a plus, but becoming fat-phobic around things such as avocado and nuts/seeds meant missing out on valuable heart-healthy and brain-boosting nutrients.

Fortunately, they’re now back with a bang. Of all the good fats, it’s omega-3 that needs most attention. Most of us get enough omega-6 and in fact many of us get too much — especially in relation to omega-3.

Ideally, we’d have an omega-6: omega-3 intake ratio of 3:1. In western cultures it’s estimated we have an intake closer to 10-20:1. That’s due in part to the rise in grain-fed factory farming, as grain is higher in omega-6 than grass. That trickles along the food chain into the composition of meat and dairy too. So, given that most of us could benefit from an extra dose of omega-3, here’s one of my favourite summer salad recipes. The omega-3 comes from the salmon, walnuts and flax oil in the dressing. I’ve diluted the flax oil with extra virgin olive oil too (as some people find flax only too strong), but you can use all-flax if you wish.

If you don’t like cooking salmon you can buy it pre-cooked from Miles.

Wild salmon is preferable but hard to find out of season (although many stores have it in the freezer). Your next best option is organic farmed. Quick note: if you are watching your weight, don’t add any extra carbohydrates (the apple provides some already), otherwise this would be good with some roasted butternut squash on the side.

Omega-3 summer salad

Ingredients: (per person)

1 salmon fillet, cooked and flaked

2 large handfuls mixed greens

¼ cup walnuts, chopped

½ green apple, washed and diced

2 scallions, sliced

Dressing

2 tbs flax oil (cold-pressed)

2 tbs extra virgin olive oil

1-2 tbs apple cider vinegar

½ tsp Dijon mustard

Black pepper and salt to taste

Method

1. Prepare the salmon

2. Make the dressing by shaking everything together in a jar. Start with one tablespoon of apple cider vinegar and add an extra if you like.

3. Pop all the ingredients in a bowl and toss together with 1-2 tablespoon of dressing per person.

This advice is not intended to replace medical advice, but to complement it. Consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the MD of Natural Ltd and a nutritional therapist trained by the Institute for Optimum Nutrition in the UK. She is not a registered dietitian. Visit www.natural.bm, call 236-7511 or join her on www.facebook.com/nutrifitandnaturalnutritionbermuda