Category Archives: Food – Nutrition

Did you know bananas are in threes? For centuries in England, the "plowman's lunch" was associated with farm laborers who ate a midday meal of bread, cheese, pickled onions, and a drink consisting of beer. Today, this is a popular lunch served in British pubs.

Fish: Baked, Broiled, or Fried?

Does it matter how you cook your fish?

fishFish is a terrific source of lean protein. Cold water fish, especially salmon, provides heart healthy omega-3 fats in abundance. But does a fried fish burger provide the same heart protection as a grilled fillet of wild salmon? Let’s be honest. It would be a stretch to actually believe that a deep-fried battered hunk of seafood slathered in mayonnaise is remotely similar to a pristine cut of fresh fish. Nevertheless, perhaps goaded by their wishful patients, the question tempted the scientists studying the Women’s Health Initiative (WHI). Now we have a clear and unequivocal answer: no.

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PLU codes

PLU codes
PLU codes
What Grocery Stores Don’t Tell You about the Stickers on Produce

You know those stickers that can be found on most fruits and veggies in grocery stores worldwide? If you’ve ever bought produce from a grocery chain, you’ll recognize the ones we’re talking about. I’m sure for some of us who used to or currently work in a grocery store, those stickers are burned into our minds (I am one of those people). They usually have a a bar code on them for scanning and a PLU code, which helps your friendly neighborhood cashier identify what type of produce you’re buying.
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Disturbing – Researchers Finally Confirm That Cancer Is A Purely Man-Made Disease

In the United Kingdom alone, Cancer claims more than 150,000 lives each year. Statistics also show that about one in three people in the United Kingdom is likely to get cancer.

The researchers spent a great deal of time studying mummies, fossils, and classical literature before arriving at their conclusion.
Continue reading Disturbing – Researchers Finally Confirm That Cancer Is A Purely Man-Made Disease

Salt, Sugar and Fat

Updated December 16, 20152:48 PM

The food industry has processed lots of foods to hit that “bliss point” — that perfect amount of sweetness that would send eaters over the moon. In doing so, it’s added sweetness in plenty of unexpected places – like bread and pasta sauce, says investigative reporter Michael Moss.

It is no secret that the rise in obesity in America has something to do with food. But how much? And what role does the food industry as a whole play?

As part of Here & Now’s series this week on obesity, America on the Scale, host Jeremy Hobson spoke with investigative reporter Michael Moss of The New York Times.

Salt Sugar Fat by Michael Moss
Salt Sugar Fat by Michael Moss

For Moss’s book, Salt Sugar Fat, he went inside the industry and spoke with food inventors and CEOs about how the industry has shaped what people eat and capitalized on how American eating habits have changed — for the worse and, maybe now, for the better. Highlights from their conversation follow, edited for brevity and clarity.

Interview Highlights

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Apicius

Apicius
Apicius

A gourmand. The name  belonged to three celebrated Roman epicures, the most
famous of whom was Marcus Gavius Apicius, who lived in the first century a.d. and was the author of a book of recipes known as Of Culinary Matters.
When he was faced through financial difficulty with having to restrict himself to a plain diet, he killed himself rather than  suffer such privation.

This Apicius dedicated his life to seeking out new taste
sensations in the restaurants and hotels of Manhattan.

See Cooking and Dining in Imperial Rome – Project Gutenberg

Source: http://www.greenvalleyhs.org/library/Documents/Allusions.pdf

Label wars: GDA vs traffic lights

Traffic Lights

Some of the UK's major food manufacturers are launching a £4m food labelling campaign using a guideline daily amounts (GDA) system, where the labels show percentages of sugar, salt, fat and calories in each serving.

Other companies use the Food Standard Agency-approved traffic-light labels, where green is good and red warns shoppers not to consume too much.

TRAFFIC LIGHT LABELLING

Sainsbury, Asda and Waitrose, the Co-Op and Marks and Spencer have all opted for a traffic-light label.

This is the system the Food Standards Agency would like the whole industry to adopt.

(note: Unfortunately, the food lobbies won the war and the simpler labeling using Traffic Lights was rejected – Author – The Book of Threes)

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ricky rocket

ricky rocketIn the Marines and Navy, A ricky rocket consists of

  1. 1/2 cup of coffee
  2. 1/2 cup of cocoa
  3. 4 tablespoons of sugar

There is a recipe on the Internet for this drink as well.

Ingredients

    1 Packet of Swiss Miss Hot Cocoa Mix
    1 cup of hot coffee

Directions

Put 1 pkt of hot cocoa mix in cup. Pour in coffee and stir until hot coca mix is dissolved. Serve, makes 1 single serving. Great at Christmas to warm your guests or any other time. To save on additional calories, substitute with Sugar Free Hot Cocoa Mix.

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 117.7
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 153.0 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g

Chop, Fry, Boil: Eating for One, or 6 Billion

…”One could set off a heated argument with a question like, “What are the three best basic recipes?” but I stand behind these: a stir-fry, a chopped salad, and the basic combination of rice and lentils, all of which are easy enough to learn in one lesson.”

“Revolutionary” diet books flood the market this time of year, promising a life changed permanently and for the better — yes, in just 10 to 30 days! — but, as everyone knows, the key to eating better begins with a diet of real food.

The problem is, real food is cooked by real people — you! — and real people are cooking less than ever before.We know why people don’t cook, or at least we think we do: they’re busy; they find “convenience” and restaurant foods more accessible than foods they cook themselves; they (incorrectly) believe that ready-to-eat foods are less expensive than those they cook themselves; they live in so-called food deserts and lack access to real food; and they were never taught to cook by their parents, making the trend self-perpetuating.

Continue reading Chop, Fry, Boil: Eating for One, or 6 Billion