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More Food Myths

 

It has been several months since I wrote anything about food myths. So I thought it was time to delve into that topic again with a few more myths for you. There are so many food myths this topic is a never ending source of blog posts.

Are brown eggs more nutritious?

This old wives tale had been around for eons. There is no evidence to support this claim.

An egg is an egg. The color of the shell has nothing whatsoever to do with the nutrition of an egg. White shelled eggs are laid by white hens. Brown shelled eggs are laid by red hens. The color of the shell has nothing to do with favor, nutrition, or quality.

Often times the only difference between white and brown eggs is the cost.

Do organic foods taste better?

Taste is certainly an individual matter. To muddy matters even more there are very few formal studies or research on this matter.

I found two informal non-scientific studies by ordinary folks like you and me, who just wanted to find out for themselves. They both readily admit their studies did not use the rigorous formal scientific process.

The verdicts in both of these tests were inconclusive.

If interested, you can read both of these experiments here: Organic Better? and Organic.

I found one scientific method research study reported in Scientific Daily. The long and short of it is that participants were fed organic food in two seperate taste tests. In one taste test participants were told the food was organic. In the second taste test they were told the food was not organic.

However, test participants rated the organic labeled  foods as tasting better than the organic food that was labeled non-organic.

The researcher called this the “halo-effect.”  In other words people think organic is or should be better, so they  rated it higher than what was perceived as lesser quality non-organic.

You can read more details on this research study here: Halo-Effect.

Is fresh produce superior to canned and frozen?

It depends on many, many, MANY factors.

The best way to maximize getting all the nutrients in produce is to grow your own and pick, clean, and eat it almost immediately. Since that is out of the realm of the possible for most of us, let’s just skip this option all together.

Most fresh fruits and vegetables in grocery stores have been grown somewhere else. Even if grown nearby they probably were not picked fresh this morning. Some travel and storage time of fresh foods is par for the course.

Nutrients in produce begin degrading as soon as they are picked. So by the time they are on the shelf of your grocery store and you are ready to purchase them, they have lost at least some nutrients. This is especially true if the food came from another state or country. The longer the time on a truck or in storage on either end of the trip – frm to store – the more nutrients are lost.

Then also consider that most if not all fresh produce in grocery stores is picked BEFORE full ripeness, and therefore the produce does not even fully develop all their nutrients in the first place.

So by the time you buy “fresh” produce many if not most nutrients are already gone.

Compare this to frozen and canned. Produce that is to be frozen are flash frozen soon after harvest retaining more nutrients. Produce that is to be canned are often only a day or less away from the processing plant. So the produce has more nutrients than fresh produce that was picked before being ripe and then sitting around for days and even weeks in storehouses and on trucks before it gets to your grocery store. Typically, canned vegetables are cooked for a shorter time this losing less nutrients.

Granted some flavor and texture of these foods, especially canned, is far less appealing than fresh. But nutrient wise, it is probably a wash. And food companies have done a much better job recently in preserving taste and texture, so both canned and frozen produce are better than they were even a few years ago.

One Other Factor To Keep In Mind

Then there is another factor to keep in mind. Even if using fresh produce, if you cook your produce a long time you lose most of the water-soluble nutrients anyway.

So it is a toss up as to which type of veggies you eat. I try for fresh when available and if not too expensive. I used canned when necessary, as in Hungarian Cold Cherry Soup. I use frozen for meals in winter. Just depends on so many factors.

Only you can make the decision as to which type you will use.

There are lots more Food Myths out there. I will share more with you some day soon.

Featured Recipe    Super Bowl Cocktail Franks

The Super Bowl will soon be here. Do you have a favorite team? I do not. I only go to Super Bowl Parties for the food and the company. And sometimes the commercials, which have been disappointing the last few years.

I also cringe inside when I think of companies spending millions of dollars for one commercial when there are so many people who are unemployed, underemployed, on food stamps, and many who go hungry. Seems a bit excessive in these times.

But the game will go on as millions of us will use any reason to share time with friends and party. Bravo to us for being so resilient!!!  We need parties to help keep our spirits up.

So let the PAR-TAY begin!

Today I have a Super Easy dish for your Super Bowl festivities. I was sorely tempted to write in the, “Here’s what you do section,” just dump everything in a pot and heat. That is about how easy this recipe is. 

And on the other end is a Super Delicious dish as well. I was also tempted to call this dish Super Easy Super Delicious Super Bowl Extravaganza Weenies! But as you can see from the title above, I restrained myself.

The mix of the savory Dijon mustard with the sweet currant spread is simply divine. Simply Divine I tell you.

You can also double, triple, and quadruple this recipe. I don’t know what comes after quadruple, but you can do it.

Healthy Recipe Alert

 

I use fruit spread for this recipe because black currant jelly is not always easy to find. The spread has whole currants in it. I add some pineapple chunks too. Both of these ingredients keep the food police off my back since I can honestly claim I have two fruits in this dish.

 

This is what you will need:

1 – 12-16 ounce package of cocktail or other small sausages

About ½ cup, give or take, black currant fruit spread or jelly*

About 1/3 cup, again give or take, Dijon mustard

1 – 8 ounce can pineapple chunks; or 2 if you so desire; DRAINED

*Can substitute red current 

Here is what you do:

Dump the fruit spread and mustard in a pot over low heat.

Stir until melted and sauce becomes smooth and well blended. See the yummy real black currants in that second picture?

Add the sausages and the drained pineapples and stir into sauce.

Blend into sauce and continue to heat, stirring often, over the low flame until the sausages are warmed through.

Wasn’t that easy? You’re done!

To keep the sausages warm you can serve in a crock pot set on low, or fondue pot as well.

Serve and enjoy.

Bon appétit!!!

Cost

1  12 oz. package sausages                       $3.99

½ cup  black currant fruit spread               $2.80

1/3 cupDijonmustard                                $1.80

1 – 8 ounce can pineapple chunks              $0.89

Total cost = $9.48

Cost per sausage = $0.26

36 sausages can serve between 3-4 people. So cost per person is $3.16 and $2.37.

Quote of the Day

Football isn’t a contact sport; it’s a collision sport. Dancing is a contact sport.

Vince Lombardi

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