Archive for 'Food and Nutrition'
Posted on 17. May, 2013 by roffermann.
When you eat yogurt or cottage cheese, don’t discard the whey—the watery part that separates out and sits on top. It contains B vitamins and minerals but almost no fat. Stir the whey back into the yogurt or cheese.
Posted on 06. May, 2012 by roffermann.
When shopping for onions, look for stronger-tasting varieties. The strong taste and smell come from antioxidant compounds called polyphenols, which may reduce the risk of cancer and other diseases. Western Yellow, New York Bold, and Northern Red onions are highest in polyphenols. Shallots, though milder in flavor, also rank high.
Posted on 26. Apr, 2012 by roffermann.
Marinate meat only in the refrigerator. Don’t put cooked meat or poultry back into an uncooked marinade, and don’t serve the used marinade as a table sauce unless you heat it to a boil for at least one minute. The used marinade may have been contaminated by bacteria from the raw meat.
Posted on 23. Apr, 2012 by roffermann.
Eat that parsley. Fresh parsley contains relatively high amounts of beta carotene and vitamin C. But you have to eat about seven sprigs of it to get 10% of the RDA for these nutrients, so try parsley as a salad green, not just as a garnish.
Posted on 19. Apr, 2012 by roffermann.
Look for lean cuts of pork. Many cuts are about one-third leaner than they were 25 years ago. The leanest is pork tenderloin, which has just 4 grams of fat and 135 calories in a well-trimmed 3-ounce cooked serving.
Posted on 16. Apr, 2012 by roffermann.
Don’t shy away from olives. They are high in fat, but the fat is mostly monounsaturated and thus heart-healthy. An ounce of pitted olives (about four “jumbo”) averages only 30 calories and 3 grams of fat. Olives also supply some calcium, fiber, vitamin E, and healthful phytochemicals, such as phenols and lignans. The main drawback […]