Mo' Buttah Mo' Bettah! – Midweek Musings Around The Web
Trans fats have been nicknamed "stealth fats" because they have not been shown on food labels. Some food products may show 17g of Total Fat, 3.5g of Saturated Fat, and nothing else. What kind of fat is the remaining 13.5g? Nobody knows without doing a laboratory analysis. Technically, trans fats are unsaturated fatty acids with uncommon configurations that have been implicated as causing cardiovascular diseases. Some margarines, like Benecol margarine, claim to have no trans fatty acids. The ingredients, however, show the presence of partially hydrogenated oil that cannot be manufactured without creating trans fatty acids. The claim takes advantage of the FDA regulation that allows rounding to zero any ingredients that account for less than 0.5 grams per serving. Reduction of serving sizes to implement this type of misinformation became more frequent when the new FDA regulations requiring disclosure of trans fats went into effect in 2006.
In my own life, I've always rubbed wrong with authority and the status quo. Consequently, I've shunned the typical life path by becoming a full-time RV-er, which allows me a great deal of liberty in that I can pick up and go where–and when–ever I wish. Like a nomadic Mongol, except I don't travel with a horde! A downside to this (or upside, depending on your point of view) is that I'm unable to carry a lot of stuff but the few items I do keep with me are top-quality and highly functional. My personal quest for freedom includes first-class workouts independent of gyms and health clubs. As most of you probably know by now, I love training outdoors in beautiful, natural settings; I find this utterly soul-soothing.
It works like this: grass is a perennial. Rotate cattle and other ruminants across pastures full of it, and the animals' grazing will cut the blades — which spurs new growth — while their trampling helps work manure and other decaying organic matter into the soil, turning it into rich humus. The plant's roots also help maintain soil health by retaining water and microbes. And healthy soil keeps carbon dioxide underground and out of the atmosphere.
Vegetables Taste Great With Butter And Cheese
Honestly, what doesn’t. Even asparagus, really even asparagus. I know there are some people who will say butter and cheese aren’t healthy, but hey I’m a kid and actually I think these are true foods or “real foods.” They aren’t chemically made in a laboratory. They come from recipes not chemical compounds or lab experiments. Maybe that is too harsh. But I understand eggs and cheese, I know where they come from. I don’t know what SODIUM TRIPOLYPHOSPHATE is, so I Googled it (here is what Wikipedia says – Polyphosphates are moderately irritating to skin and mucous membrane because of their alkalinity). Hmm. Not really interested in eating that.
12 Things Kids Should Learn on their Own about Food – 12 year old Orren Fox Teaching Us About Food
Ever wonder what foods the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip…and why?
Welcome to the Food Timeline! Food history presents a fascinating buffet of popular lore and contradictory facts. Some people will tell you it's impossible to express this topic in exact timeline format. They are correct. Most foods we eat are not invented; they evolve.
- Got Milk? A Disturbing Look At The Dairy Industry – Buying local may sometimes be dubious economically, but not when it comes to knowing exactly how your farmer raises and treats his animals.
- The Real Primal Diet – is it Aajonus Vonderplanitz's We Want To Live? Mark Sisson's Primal Blueprint or something else entirely? Heather Twist in Off The Food Grid weighs in on the matter.
- Sous Vide Affordable: Impressed by bestselling authors Mike and Mary Dan Eades Sous Vide Supreme but can't quite get your head (or wallet) around the price? Here is how to get the same results without dropping five Benjamins in the process.
- Beer and Clams – recipe of the week
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