Cabbage

Purple (aka Red) Cabbage vs Green Cabbage…A Comparison

Purple (aka Red) Cabbage vs Green Cabbage…A Comparison

Characteristics
Green Cabbage. Green cabbage is botanically known as Brassica oleracea var. capitata alba. This type of cabbage has a classic round shape with tightly packed leaves and a pale green color that turns paler toward the core. The color does not bleed when green cabbage is cut. The size of the head can range from small to large. The leaves are somewhat thinner and more tender than those of red cabbage and they hold their color well when used in both raw and cooked dishes.

Purple Cabbage. Purple cabbage, also referred to as red cabbage, is botanically known as Brassica oleracea var. capitata rubra. The two types of cabbages are closely related to each other. Like green cabbage, this type of cabbage also has a classic round shape with tightly packed leaves. However, the leaves of red cabbage are somewhat thicker and crunchier than those of green cabbage. The leaves are a vibrant purple color that are pale at their core. The size of the head can range from small to large, but it is often a little smaller than the green variety.

Purple cabbage has a tendency to bleed its color pigments when cut, potentially staining whatever it comes in contact with. When used in cooking applications, the color of purple cabbage may change to a blueish tint, depending on the pH of the liquid it is in. This is due to the water-soluble pigments it contains, anthocyanins. So far, researchers have identified 36 different anthocyanins in purple cabbage. The pigments turn red in acidic environments with a pH less than 7, while they turn bluish-green in an alkaline environment with a pH above 7. To help maintain the red/purple color of this type of cabbage when cooking, first add a type of acid to the liquid, such as lemon juice or vinegar. This will lower the pH of the cooking liquid, helping to retain the deep, rich color of the cabbage as it cooks. The final color of the cooked purple cabbage will depend on how much acid is added to the cooking liquid. Adding more acid can result in hot pink tones, light red, or simply maintaining its purple color. To achieve a specific color may take some experimentation with types and amounts of acidic ingredients.

Cost
Green Cabbage. Green cabbage is commonly found in most grocery stores and farm markets. It is usually sold by the pound and is relatively inexpensive.

Purple Cabbage. Purple cabbage is found in most grocery stores, although it may not be quite as commonly found as its green cousin. It is also sold by the pound, but its price is usually a little higher than that of green cabbage.

Flavor and Common Culinary Uses
Both varieties of cabbage have similar flavors, but with subtle differences.

Green Cabbage. The flavor of green cabbage is slightly sweet and very mild. It pairs well with many other ingredients and can be used in a wide array of both sweet and savory dishes. It is commonly shredded into salads and slaws for raw dishes. When cooked, it is popular in stir-fries, soups, and stews. It can also be steamed, sautéed, or braised as a delicious side dish, and fermented into sauerkraut.

Purple Cabbage. Purple cabbage has a mild spicy flavor with subtle hints of sweetness. It can add a delightful crunch to any dish. It can be enjoyed fresh in a salad or slaw, and is often paired with its cousin, green cabbage. Purple cabbage is also excellent in stir-fries. It is noteworthy that prolonged cooking can intensify the flavor of purple cabbage. Purple cabbage may also be steamed, sautéed or braised as a delicious side dish. Like green cabbage, purple cabbage may also be fermented or pickled.

Nutritional Benefits
Nutrition. Both green and purple cabbages contain an array of vitamins, minerals, and assorted phytonutrients that make them both very healthy foods to eat. Some nutrients that are particularly high in both types include fiber, iron, magnesium, potassium, manganese, Vitamin C, thiamin, Vitamin B6, folate, and Vitamin K. One cup of raw cabbage, whether green or purple contains about 30 calories.

When comparing the individual nutrient levels in 100 grams (1 cup) of both raw green and purple cabbage, purple cabbage comes out a little higher in most nutrients, especially Vitamin C. In this case, the amount in 100 grams (1 cup) of purple cabbage is 57 mg (76% of the recommended amount of Vitamin C), whereas green cabbage contains 40.3 mg (49% of the recommended amount). BOTH types are very high in this important nutrient, so this difference alone should not sway you against eating green cabbage.

A nutrient that appears to be higher in green cabbage than purple is folate. A 100 gram (1 cup) sample of green cabbage has 43 mcg (11% of the recommended amount), whereas the purple cabbage had 18 mcg, which is a noteworthy difference.

The starkest difference in nutrient content was in their levels of Vitamin K. Green cabbage had 76 mcg, which is 84% of the recommended amount of this valuable nutrient, whereas red cabbage had 38.2 mcg, which is 42% of the recommended amount. Because of the high level of Vitamin K in green cabbage, if you are concerned with bone issues, such as osteopenia or osteoporosis, it may be wise to include green cabbage in your diet, as well as other greens that are particularly high in this nutrient, including spinach, kale, mustard greens, collard greens, Swiss chard, turnip greens, and even dandelion greens.

Health Benefits of Cabbage
When it comes to exceptional health benefits, purple cabbage wins the prize. That’s all due to its rich color and content of powerful antioxidants.

Antioxidants. Purple cabbage is rich in antioxidants including Vitamin C, carotenoids, and flavonoids such as anthocyanins and kaempferol. It often contains higher amounts of these than green cabbage, with antioxidant levels being about 4-1/2 times higher than those found in green cabbage. Antioxidants are important compounds that help protect against cellular damage that can lead to disease. Purple cabbage has been found to be one of the foods that offers the highest level of antioxidants per unit cost. That alone makes purple cabbage worth buying.

Sulforaphane and Anti-Inflammatory Benefits. Sulforaphane is a sulfur-rich compound that broccoli is often prized for. That same compound forms when raw cabbage is cut or crushed. Sulforaphane has been linked to strong heart health benefits and cancer-fighting properties. Also, sulforaphane has been found to help fight inflammation, which contributes to many diseases. In a study reported in the May 2016 issue of Molecular Nutrition and Food Research, researchers using an artificial model of the human gut found that some varieties of purple cabbage reduced markers of gut inflammation by 22 to 40%. Animal studies also found that sulforaphane had anti-inflammatory benefits.

May Enhance Gut Health. Both green and purple cabbages are good sources of fiber, which keeps the gut healthy and helps in digesting foods more easily. Insoluble fiber makes up about 70% of the fiber in cabbage. It adds bulk to stools and helps food to move through the intestines more easily. This reduces the risk of constipation. The other 30% is soluble fiber. This type of fiber feeds the beneficial bacteria living in the gut. In turn, the bacteria produce short-chain fatty acids which feed the cells of the gut. Research has shown that such fatty acids may reduce inflammation and other symptoms of intestinal disorders, such as Crohn’s disease, irritable bowel syndrome, and ulcerative colitis.

Anthocyanins and Heart Health. The flavonoid antioxidants, anthocyanins, that give purple cabbage its rich color have been found to reduce the risk of heart attacks. In the January 2013 issue of Circulation, researchers found that women who regularly ate large amounts of anthocyanin-rich foods may benefit from an 11 to 32% lower risk of heart attacks, when compared with those who eat less of those foods. Higher anthocyanin intakes have also been linked to lower blood pressure, also leading to a lower risk of heart disease. Purple cabbage contains over 36 types of anthocyanins, which makes it an excellent source of those heart-healthy compounds.

May Strengthen Bones. BOTH green and purple cabbages are rich in Vitamin K, although green cabbage does have more of the vitamin than purple cabbage. However, they both contain other bone-building nutrients, including Vitamin C along with lesser amounts of calcium, manganese, and zinc. Vitamin K is exceptionally important in building bone, so if you have been diagnosed with weak bones or are concerned with that potential, you cannot go wrong with including both purple and green cabbage in your diet.

Cancer Protection. Because of its high level of sulforaphane and anthocyanins, purple cabbage may help to protect against some types of cancers. A high intake of cruciferous vegetables, including cabbage, has been linked to an 18% lower risk of colon cancer. Diets rich in cruciferous vegetables have also been linked to a lower risk of breast cancer. Much of this benefit has been attributed to the sulforaphane found in this group of vegetables. There is evidence to suggest that the sulforaphane in purple cabbage and other cruciferous vegetables may help to kill cancer cells or prevent them from growing and spreading. Research also suggests that anthocyanins, found in red, blue, and purple fruits and vegetables (such as purple cabbage), may have similar anti-cancer effects. More human studies are needed in this area.

Immune System Support. Both types of cabbage contain a large amount of Vitamin C. It is well established that this important vitamin plays a crucial role in supporting a healthy immune system. It can strengthen the immune response and protect us against common illnesses and infections. Including any type of cabbage in your diet can help to boost your Vitamin C intake and protect you from pathogens. Although both green and purple cabbages contain high amounts of Vitamin C, purple cabbage actually contains more than the green variety.

Summary
Both green and purple cabbages are extremely healthful vegetables to include in your diet on a regular basis. They have similar flavors and both can be eaten raw, cooked, or fermented. They are relatively inexpensive, and are found in most grocery stores and farm markets, so most people should have access to them. Although they both have excellent nutritional profiles and valuable health benefits, purple cabbage outshines green cabbage because of its high level of antioxidants and other important compounds due to its rich color. To get the most of both types, it would be easy and inexpensive to get each type and combine them in any way you choose. If you had to choose only one, purple cabbage is a win-win food.

Resources
https://fdc.nal.usda.gov/fdc-app.html#/food-details/2346407/nutrients

https://fdc.nal.usda.gov/fdc-app.html#/food-details/169977/nutrients

https://www.savorysuitcase.com/red-cabbage-vs-green-cabbage/

https://www.cronometer.com

https://a-z-animals.com/blog/red-cabbage-vs-green-cabbage-whats-the-difference/

https://ctsciencecenter.org/blog/science-at-play-red-cabbage-juice-indicator/

https://www.tastingtable.com/693822/best-breakfast-sandwiches-america-new-york-los-angeles/

https://www.cookitsimply.com/measurements/cups/cabbage/

https://www.healthline.com/health/foods-high-in-vitamin-k#6.-Broccoli

https://www.medicalnewstoday.com/articles/321586#health-benefits

https://fdc.nal.usda.gov/fdc-app.html#/food-details/169975/nutrients

https://www.healthline.com/nutrition/purple-cabbage

https://www.botanicalformulations.com/blog/extracting-anthocyanins-from-red-cabbage

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Mangos

Mangoes 101 – The Basics (REVISED)

 Mangoes 101 – The Basics (REVISED)

About Mangoes
Mangoes are a popular fruit around the world. Botanically, the mango is a drupe, with an outer skin, an edible pulp, and a central stone that houses a single seed. Peaches and plums are also drupes. Mangoes are fruits of an evergreen tree in the cashew family. There are over 1,000 different varieties of mangoes, with some being round while others are oval.

Mangoes were first grown in India over 5,000 years ago. From there, mangoes were slowly introduced around the world. Spanish explorers brought mangoes to South America and Mexico in the 1600s. Mangoes were first introduced to America in 1833 when they were taken to Florida. In India, a basket of mangoes is considered to be a sign of friendship, with the mango itself being a symbol of love.

Nutrition and Health Benefits
Mangoes are very nutritious fruits to eat. They are exceptionally high in Vitamin C, with one cup of fresh mango providing 67% of the Daily Value of this important nutrient. Mangoes also supply appreciable amounts of copper, folate, Vitamins B6, A, E, and K, niacin, potassium, and riboflavin. They also contain lesser amounts of magnesium and thiamine. Mangoes have no cholesterol, sodium nor fat. One cup of fresh mango has about 100 calories.

Antioxidant Protection. Mangoes are high in polyphenols, which are antioxidants that help to protect the body against harmful free radical molecules. Free radicals are very reactive compounds that can damage cells, leading to signs of aging, inflammation, and chronic diseases, including cancer and diabetes.

Immune Boosting Properties. Mango supplies an array of immune-boosting nutrients including Vitamin A, Vitamin C, copper, folate, Vitamin E, and some B-vitamins. Of these, the amount of Vitamin C in mangoes stands out since one cup of fresh mango provides about 67% of the Daily Value of this important antioxidant. This can help your body make more disease-fighting white blood cells, while also helping those cells to work more effectively. It can also help to improve the skin’s defenses.

Supports Heart Health. Mangoes contain a variety of nutrients that help to support heart health. They contain magnesium and potassium which help to maintain a healthy blood flow. Those nutrients help blood vessels relax, which promotes lower blood pressure levels. An antioxidant in mango, mangiferin, appears to be especially good for heart health. Animal studies found that this antioxidant may protect heart cells against inflammation, oxidative stress, and cell death. Also, it may help to lower levels of blood cholesterol, triglycerides, and free fatty acids. More studies are needed to confirm this in humans, but the findings look promising.

Supports Digestive Health. Mango contains a class of digestive enzymes called amylases, which break down starch into smaller molecules. The enzymes are more active in ripe mangoes, which explains why they are sweeter than unripe ones. Since humans also produce amylase, eating mangoes can help to augment our breakdown of complex carbohydrates in the digestive tract.

Mangoes also contain water and dietary fiber, which can help with digestive issues like constipation and diarrhea. In a study reported in the June 2018 issue of Molecular Nutrition and Food Research, researchers had subjects eat mangoes daily for four weeks. They found that mango was more effective at relieving symptoms of chronic constipation than taking a supplement containing an amount of soluble fiber similar to that of mango. This suggests that mangoes may have other components along with dietary fiber that help digestive health.

Supports Eye Health. Mangoes supply nutrients that help to support eye health. Two key antioxidants in mangoes are lutein and zeaxanthin. These antioxidants are concentrated in the retina of the eye. The retina converts light into signals so the brain can interpret what you’re seeing. Lutein and zeaxanthin are particularly concentrated in the macula, the center of the retina. The antioxidants act as natural sunblocks, absorbing excess light. They also appear to protect the eyes from harmful blue light.

Mangoes are also a good source of beta-carotene that the body converts into Vitamin A. This nutrient is well-known for supporting eye health. A lack of Vitamin A has been linked to dry eyes and nighttime blindness. Severe deficiencies can lead to more serious conditions such as corneal scarring and even blindness.

Helps Reduce Cancer Risk. Mango is high in polyphenols, which may have anticancer properties. These antioxidant compounds help to protect against oxidative stress, which is linked to many types of cancer. Test tube and animal studies have found that mango polyphenols reduced oxidative stress, and destroyed or stopped the growth of various types of cancer cells, including leukemia, and cancer of the colon, lung, prostate, and breast.

As stated earlier under “Supports Hearth Health,” mangiferin, an important polyphenol antioxidant in mango has promising anticancer effects. Animal studies found it reduced inflammation, protected cells against oxidative stress, and either stopped the growth of cancer cells or killed them. More studies are needed to confirm these effects in humans.

How to Choose a Mango
Color is not always the best indicator of ripeness with mangoes since they can be different colors when ripe. A red color will appear on some varieties of ripe mangoes, but not all. A better test would be to gently squeeze a mango. A ripe mango will give a little when squeezed, like a peach or avocado. A medium-ripe mango will be somewhat firm, while an unripe mango will be very firm to the touch. Also, a fruity aroma can be detected at the stem end of many (but not all) varieties of mangoes. With all things considered, the squeeze test is the best way to determine if a mango is ripe.

Avoid mangoes with bruises or shriveled skin. Those are past their prime and are not the best selections.

Unripe mangoes are very edible, but are not sweet. They have somewhat of a peppery flavor and can be used in savory applications. Ripe mangoes are deliciously sweet and are used in most recipes calling for mango as a sweet fruit.

How to Ripen and Store a Mango
Store unripe mangoes at room temperature. Green mangoes will ripen at room temperature over several days. To hasten ripening, place green mangoes in a paper bag kept at room temperature.

To slow down the ripening process, store ripe mangoes in the refrigerator for up to five days.  Storing mangoes too long in the refrigerator will cause them to turn black.

Peeled and cubed mango may be stored in an airtight container in the refrigerator for several days or in the freezer for up to twelve months.

How to Cut a Mango
First wash your mango. The peel will need to be removed as it can cause irritation in the mouth, and the stone inside needs to be removed. It is large and somewhat flattened. Observe how the mango lays on your counter. It will position itself so the stone is parallel with the counter. Stand the mango up on one end and slice it parallel to the stone on each side of the stone. Then, to help get any remaining flesh off the stone, make narrow slices down the sides of the mango along the wide side of the stone. If your knife hits the stone in the process, simply move the knife outward just a bit and try again.

After removing the stone, with a knife, cut away the peel from the side pieces. Then slice or cube the mango as needed. Sometimes, the skin of very ripe mango slices can simply be peeled back with fingers and removed that way. The flesh of ripe mango can be very slippery to handle, so use caution when slicing it so you don’t cut yourself.

Another way to remove the flesh after cutting the sides off the stone, and before removing the peel, is to gently slice the flesh into cubes with the tip of a knife. Carefully bend the ends of the mango half outward, separating the cubes of flesh. Take a spoon and gently scrape the mango cubes off the skin. Discard the skin and enjoy your mango cubes!

One large mango may yield up to two cups of mango cubes, with the average mango yielding ¾ to 1 cup of mango puree.

Important note! Mango juice can stain clothes, so take precaution when preparing it.

Quick Ideas and Tips for Using Mangoes
Mangoes are usually eaten fresh, but there are some recipes available where creative individuals have incorporated them into baked goods, pies, mousses, curries, cobblers, and crisps. See the recipe links below for details.

* Try grilled mango. Cut each side off a mango to remove the stone. Lightly score the flesh of each cut side into cubes, being careful not to pierce the skin. Carefully pull the edges of the skin backward while pushing the center upward with your fingers to make the cubes stand outward. Brush them lightly with oil, if desired. Place them flesh side down on a medium-hot grill for 1 minute, until lightly charred. Remove them from the grill, season as desired, and enjoy!

* Try roasted mango. Preheat your oven to 350°F. Cut the two sides from a mango, removing the stone. Lay the slices on a baking sheet, cut side up. Top with a small amount of sweetener of choice, such as brown sugar, honey, or maple syrup. Sprinkle with ground cinnamon. Roast in the oven for 20-25 minutes, until the topping is bubbling. Remove from the oven and remove the skin. Enjoy as-is or serve with a topping of choice.

* Serve mango cubes with your favorite yogurt.

* Make popsicles with pureed mango.

* Top pancakes or waffles with cut mango, then drizzle with maple syrup. Yum!

* Include mango in smoothies.

* Dice mango and add it to salsa.

* Add diced mango to a quinoa or other grain salad.

* Add mango to oatmeal.

* Drizzle pureed mango over cooked chicken, fish, or pork.

* Include cubed mango in a fruit or green salad.

* Add fresh ripe mango to a spinach salad.

* Top baked or grilled salmon with mango salsa.

* If a recipe calls for mango and you don’t have any or don’t have enough, peaches, nectarines, or papaya may be used as substitutes.

* Diced frozen mango may be substituted in equal portions for diced fresh mango.

* If you are fortunate enough to have an overabundance of fresh mangoes and are not sure what to do with them, freeze them. Remove the flesh from the stone, dice the flesh and remove the cubes from the peel. To help keep the mango cubes from sticking together in the freezer, place the freshly cut cubes on a tray and place it in the freezer. When the cubes are frozen, transfer them to an airtight freezer bag or container. Store them in the freezer for up to 12 months.

Herbs and Spices That Go Well with Mangoes
Basil, cardamom, cayenne, chili pepper powder or flakes, cilantro, cinnamon, cloves, coriander, cumin, fenugreek, ginger, lavender, mint, oregano, paprika (esp. smoked), parsley, salt, star anise, vanilla

 

Foods That Go Well with Mango
Proteins, Nuts and Seeds: Almonds, beans (esp. black and cannellini beans), cashews, chicken, chickpeas, duck, fish, legumes (in general), nuts, peanuts, pork, sesame seeds, snow peas, tempeh, tofu

Vegetables: Arugula, bell peppers, chayote squash, chile peppers, cucumbers, endive, fennel, garlic, jalapenos, jicama, lettuce, onions (esp. red, green, sweet), rhubarb, scallions, seaweed, shallots, spinach, sweet potatoes, tomatillos, tomatoes

Fruit: Avocados, bananas, berries (esp. blackberries, blueberries, raspberries, strawberries), coconut, kiwi, lemon, lime, melon, nectarines, oranges, papayas, passion fruit, peaches, pears, pineapple, plantains, tamarind, tropical fruits

Grains: Corn, noodles (esp. Asian), quinoa, rice, tortillas

Dairy and Non-Dairy Products: Almond milk, coconut milk, cream, crème fraiche, ice cream, yogurt

Other: Chocolate (esp. white), honey, liqueurs (i.e., Kirsch), oil, rum, sugar, tapioca, vinegar (i.e., champagne, red wine, rice wine), wine (i.e., sparkling, sweet, white)

Mangoes have been used in the following cuisines and dishes…
Beverages (i.e., juices, lassis, punch), Caribbean cuisines, chutneys, coulis, crepes, curries, desserts (i.e., cheesecake), Filipino cuisine, Indian cuisine, Mexican cuisine, pickles (green mangoes), puddings, relishes (green mangoes), salads (i.e., Asian noodle, fruit, green, pasta, rice), sauces, smoothies, sorbets, soups (i.e., fruit), stir-fries, tarts, Thai cuisine

Suggested Food and Flavor Combos Using Mango…
Add mango to any of the following combinations…

Avocado + chiles + cilantro + lime + onions + vinegar
Bananas + honey + lime juice + orange juice
Beans + cilantro + lime + onions
Bell peppers + cilantro + lime
Blackberries + lime
Cardamom + honey + yogurt
Cashews + Mint
Chiles + cilantro + lime + red onions
Chiles + cumin + garlic + lime + orange
Coconut + tapioca + white chocolate
Coconut + yogurt
Coconut milk + sticky rice
Honey + mint + yogurt
Honey + orange juice + yogurt
Lime + mint + orange + papaya
Lime + raspberries + vanilla
Peach + raspberries

Recipe Links
Jicama Mango Carrot Salad https://youtu.be/2LTb5QeLjfY

25 Mango Recipes You Need to Try https://www.huffpost.com/entry/mango-recipes-dessert_n_1432676?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAIGcJP1n1Ri5h0Iq2Dv1bKBU9oTDNqgBDRPzkVg0qQ-8zf5i6rplqWCAkCrwosqCg2n-nEHCGmA8lDS-8nGSftRRNKfX2nVVmVgE7m9wmD5CzxR9TAkTIqR8UOF504szPGcqjEysfxKxyKttc786iKIELtom6PJpxgZn1X7dZ4RW

Easy Mango Banana Smoothie https://www.allrecipes.com/recipe/231851/easy-mango-banana-smoothie/?internalSource=streams&referringId=16131&referringContentType=Recipe%20Hub&clickId=st_trending_b

Quick Mango Salsa https://www.allrecipes.com/recipe/217283/quick-mango-salsa/?internalSource=streams&referringId=17193&referringContentType=Recipe%20Hub&clickId=st_trending_s

Too Many Mangos? Ideas to Help You Use Them https://delishably.com/fruits/mango-ideas

5 Easy Mango Recipe Ideas https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/mango-recipe

Chicken Mango Curry https://producemadesimple.ca/chicken-mango-curry/

Mango Smoothie https://producemadesimple.ca/mango-smoothie/

Mango Salsa https://producemadesimple.ca/mango-salsa/

All-Purpose Mango Salsa https://www.mango.org/recipes/all-purpose-mango-salsa/

Mango Protein Smoothie https://www.mango.org/recipes/mango-protein-smoothie/

Mango Quinoa Salad https://www.mango.org/recipes/mango-quinoa-salad/

Mango Quinoa Tabbouleh https://www.mango.org/recipes/mango-quinoa-tabbouleh/

Tropical Mango Sorbet https://www.mango.org/recipes/tropical-mango-sorbet/

Baja Fish Tacos with Mango Salsa https://www.mango.org/recipes/baja-fish-tacos-with-mango-salsa/

Check out the MANY recipes listed under the “Recipes” tab on this comprehensive site https://www.mango.org

Mango Pico De Gallo https://www.mango.org/recipes/mango-pico-de-gallo/

Roasted Mango https://www.turnips2tangerines.com/2015/08/roasted-mango.html

Mango Cobb Salad https://www.mango.org/recipes/mango-cobb-salad/

Grilled Mango with Lime, Salt, and Ancho Powder https://www.foodnetwork.com/recipes/bobby-flay/grilled-mango-with-lime-salt-and-ancho-powder-recipe-2120487

Baked Mango with Brown Sugar and Cinnamon https://daybydaymasterpiece.com/2012/08/22/baked-mango-with-brown-sugar-cinnamon/

 

Resources
https://www.mango.org/about-mangos/

https://producemadesimple.ca/what-goes-well-with-mango/

https://producemadesimple.ca/mango/

https://www.mango.org/

https://www.healthline.com/nutrition/mango

https://pubmed.ncbi.nlm.nih.gov/29733520/

Joachim, David. (2010) The Food Substitutions Bible. 2nd Edition. Toronto, Ontario, Canada: Robert Rose, Inc.

Page, Karen. (2014) The Vegetarian Flavor Bible. New York, NY: Little, Brown and Company.

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Radish Greens

Radish Greens 101 – The Basics

Radish Greens 101 – The Basics

About Radish Greens
Radish greens are the leafy tops of the radish plant. The radish is a small root crop that is a colorful and spicy addition to salads and other raw and cooked dishes. Most grocery stores carry radishes, either in bags with the leaves cut off, or with the leaves still attached to the radish bulb and tied in bunches. Some grocery stores will carry both options.

Radishes are members of the Brassicaceae or cruciferous family of vegetables and leafy greens. Both the bulbous roots and leafy greens are edible and nutritious. The leaves can be enjoyed as mature greens, microgreens, or as radish sprouts. Radish greens are commonly eaten as a vegetable in Korea and China. The greens have a spicy flavor, similar to their roots, and have been described as having a flavor similar to mustard greens. The flavor can range from slightly bitter to earthy and spicy. When cooked, they are often prepared in a similar way as other leafy greens. Radish microgreens can be used as garnishes on salads, slaws, or sandwiches.

Radishes are native to Asia and are believed to have been growing wild in areas of China and Central Asia. Ancient Egyptians and Greeks consumed radishes as a medicinal aid and natural remedy. The roots were also being cultivated during ancient times to improve flavor and appearance. Early radishes were large, tough, and elongated. As demand increased, breeders developed smaller varieties, including red radishes. Eventually, radishes were introduced to the New World and were planted in North America, Mexico, and the Caribbean. Today, red radish varieties are grown worldwide and are popular for their ease of preparation and mildly spicy, peppery flavor.

Nutrition and Health Benefits
Radish greens are an excellent source of Vitamins K and C, with one cup of the cooked greens providing 171% of the Daily Value of Vitamin K and 77% of the Daily Value of Vitamin C. They also provide a lot of Vitamin B6, magnesium, phosphorus, iron, calcium, Vitamin A (beta-carotene), potassium, and folate. They contain some fiber and protein as well. One cup of cooked radish greens provides 70 calories.

With radishes being in the cruciferous plant family, the greens also contain some sulforaphane, the important antioxidant that broccoli and other cruciferous vegetables are well-known for.

Improved Cognition. In the August 2018 issue of the Journal of Medicinal Food, researchers reported that, in a study involving mice, those given a compound extracted from radish leaves, erucamide, performed better on memory tests than mice who had not received the compound. This suggests that consumption of radish greens may help protect against memory problems associated with Alzheimer’s disease or other forms of impaired cognitive function by improving how specific areas of the brain work. Further research is needed to verify this effect in humans.

Increased Nutrient Absorption and Detoxification. According to Anthony William, the Medical Medium, the nutrients in radish greens are highly absorbable, even in digestive tracts that have become dysfunctional. Their high enzymatic profile allows their nutrients to be absorbed better than other foods. The greens also help to remove pathogens, radiation, pesticides, toxic heavy metals, and other toxins from the body.

Prebiotic and Weight Loss Effects. In the July 2023 issue of the journal Microorganisms, researchers reported their investigation of the effects of specific polysaccharides (types of carbohydrates) in radish greens on gut health and obesity. The results showed that the prebiotics in radish greens increased short chain fatty acid production in subjects. They also reduced fat accumulation in adipocytes, indicating the potential to help reduce obesity. The researchers concluded that radish greens may help to improve gut health and reduce obesity.

Antioxidant Protection. In test-tube and animal research, antioxidant extracts from radish greens demonstrated the ability to protect lung tissues from damage due to oxidative stress from free radical buildup. Free radicals are a natural by-product of metabolism, and antioxidants are used by the body to reduce oxidative stress and damage caused by these destructive molecules. More research with humans is needed to confirm the benefits of eating the whole plant vs antioxidant extracts from radish greens. However, the leaves of radishes may actually be the most nutritious part of the plant. The leaves have more protein, calcium, Vitamin C, and antioxidants than the roots. So, you can’t go wrong when eating radish leaves.

It is well established that antioxidants may also help to protect us from various types of cancer. Many studies have confirmed that radish leaves have antioxidant benefits. The antioxidants found in radish leaves seem to help protect against liver, colon, breast, cervical, prostate, and lung cancers. Much more research in this area is needed.

Lower Risk of Diabetes. Radishes have valuable compounds in them, including glucosinolate and isothiocyanates, that are believed to help manage blood sugar levels. Early studies have shown that these compounds may provide energy and reduce how much glucose is absorbed through the intestines. Radishes also contain coenzyme Q10, an antioxidant that researchers found that helps block the formation of diabetes in animals. More research is needed to confirm these benefits in people.

Protection from Anemia. Like other leafy greens, radish leaves contain high levels of iron. This is helpful for everyone in protection from anemia, but may be of special value to those who have been diagnosed with low levels of iron in their blood.

Immunity Booster. Leafy greens are known to help boost the immune system, and radish tops are no exception. Radish leaves are high in Vitamin C, Vitamin A (in the form of beta-carotene), iron, phosphorus, and folate, all of which are important for boosting the immune system. So, when striving to ward off whatever germs are going around in your area, make a point of eating all the leafy greens you can, and don’t forget the radish tops.

How to Select Radish Greens
Radishes sold with the greens still attached may often be found at farmer’s markets and most grocery stores. All radish greens are edible, although some varieties have a “fuzzy” mouthfeel when eaten raw. Cooking those greens will remove that fuzziness. The red bulb radishes usually mature in 21 to 30 days. Choosing smaller varieties indicates they are usually younger and more tender. Younger greens will have the mildest flavor and will be better suited for eating raw, such as in a salad. Radishes that take longer to grow, such as Daikon or large watermelon radishes will have older, and more bitter greens. The bitterness can be mellowed through cooking.

When shopping for radish greens, look for those that look fresh without any yellow spots or discoloration.

How to Store Radish Greens
Radish greens are very perishable and won’t keep for very long. To extend their life, remove them from the root (radish) when you get them home. Wash the leaves and dry them well. Store them by wrapping them in a paper or cloth towel, and placing that in a plastic bag or container in the refrigerator. Be sure to use them within 2 or 3 days.

If your greens have wilted slightly, they can be revived by placing them in a bowl of cold water for about 5 minutes. Drain them well and spin dry, if needed. Wilted radish greens can be used in pesto or blended into smoothies. They may also be cooked.

How to Prepare Radish Greens
Radish greens are simple to prepare. Like any other green, they should be washed well, then spun dry to remove excess water. Remove any spots or discolored leaves. They can then be used in any way you want.

Quick Ideas and Tips for Using Radish Greens
* Depending on the variety, radish greens can be peppery or spicy in flavor, or milder, like spinach. They can be used in ways you would use other greens with similar flavors.

* Use radish greens to make a spicy pesto.

* Add radish greens to a wrap in place of (or with) lettuce, for added flavor.

* Add radish greens along with their roots to salads for a spicy addition.

* Add radish greens to soups or stews. Because they will cook up quickly, add them toward the end of cooking.

* For a spicy, peppery flavor, top sandwiches with radish greens or microgreens (raw or cooked).

* Add radish greens to a cooked or fresh dish where you add radish roots.

* Blend radish greens into sauces, such as pesto or marinara.

* Add radish greens to casseroles.

* Steam or sauté radish greens with a little garlic and red pepper flakes, if desired, as a side dish. Top them with a dash of lemon juice or vinegar of choice to cut any bitterness.

* Add radish greens to a stir-fry.

* If you like the spicy flavor of radishes but don’t have access to the greens, try growing radish sprouts or microgreens. They are fast and easy to grow, and you don’t need any expensive, special equipment.

* If a recipe calls for radish greens and you don’t have any or enough, you can substitute them with mustard greens, turnip greens, beet greens, watercress, or arugula.

Herbs and Spices That Go Well with Radish Greens
Basil, capers, cayenne, chervil, cilantro, curry powder, dill, marjoram, mint, mustard powder or seeds, oregano, parsley, pepper (black), rosemary, salt, thyme

Foods That Go Well with Radish Greens
Proteins, Legumes, Nuts, Seeds: Almonds, beans (in general), chickpeas, edamame, eggs, pecans, pistachios, sesame seeds, snow peas, sugar snap peas

Vegetables: Arugula, asparagus, beets, bell peppers, cabbage, carrots, celery, chives, cucumbers, fennel, garlic, greens (other leafy greens, in general), lettuce, lovage, mâché, mesclun, mushrooms, onions, purslane, scallions, shallots, turnips

Fruits: Avocados, lemon, olives, oranges, pears

Grains and Grain Products: Barley, bread (in general), grains (in general), quinoa, rice

Dairy and Non-Dairy Products: Butter, cheese (in general), cream, yogurt

Other Foods: Mustard, oil (esp. olive, sesame, walnut), soy sauce, tamari, vinegar

Radish greens have been used in the following cuisines and dishes…
Asian cuisines, European cuisines, French cuisine, German cuisine, hummus, pesto, salads, spring rolls

Suggested Food and Flavor Combos Using Radish Greens
Add radish greens to any of the following combinations…

Avocado + Lettuce
Cabbage + Onions + Salt
Carrots + Cayenne + Lime Juice + Salt
Cilantro + Lime + Olive Oil
Cucumbers + Dill Weed
Cucumbers + Endive + Mustard
Dill + Salt + Vinegar + Yogurt
Garlic + Yogurt
Lemon + Orange
Mint + Orange Slices

Recipe Links

Stir-Fried Radish Greens https://www.bonappetit.com/story/stir-fry-radish-greens

Radish Greens Pesto https://www.loveandlemons.com/radish-greens/

Easy Sautéed Radish Greens https://www.thesophisticatedcaveman.com/how-to-eat-radish-greens/

Radish Top Soup https://www.allrecipes.com/recipe/38036/radish-top-soup/

Radish Greens Dal https://blogexplore.com/food/curries-gravies/radish-greens-dal-mullangi-keerai-kootu-recipe/

Radish Leaves and Avocado Quiche http://gattinamia.blogspot.com/2008/04/raddish-leaves-avocado-quiche.html

Fermented Radish Tops https://www.almostbananas.net/fermented-radish-tops/

Radish Greens Pesto https://www.fromachefskitchen.com/radish-greens-pesto/#recipe

Sweet and Sour Stir-Fried Radishes with Their Greens https://cooking.nytimes.com/recipes/1016665-sweet-and-sour-stir-fried-radishes-with-their-greens

 

Resources
https://www.healthline.com/nutrition/are-radish-greens-edible

https://www.bonappetit.com/story/stir-fry-radish-greens

https://www.organicfacts.net/radish-greens.html

https://pubmed.ncbi.nlm.nih.gov/30110203/

https://www.medicalmedium.com/blog/radishes-healing-food

https://specialtyproduce.com/produce/Red_Radish_1241.php

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385334/

https://www.webmd.com/diet/health-benefits-radish

https://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/how-to-resurrect-food

https://foodprint.org/blog/how-to-use-radish-greens-and-daikon-greens/

https://www.alphafoodie.com/radish-greens/

https://gardenerspath.com/plants/vegetables/eat-radish-greens/

https://health.clevelandclinic.org/eat-these-foods-to-boost-your-immune-system/

https://www.lybrate.com/topic/radish-leaves-benefits

https://www.lifespan.org/lifespan-living/foods-boost-your-immune-system

https://www.cronometer.com

Joachim, David. (2010) The Food Substitutions Bible. 2nd Edition. Toronto, Ontario, Canada: Robert Rose, Inc.

Page, Karen. (2014) The Vegetarian Flavor Bible. New York, NY: Little, Brown and Company.


About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Fruits and Vegetables

Benefits of Vacuum Blending

Blenders have long been a standard piece of kitchen equipment. They were originally used mostly for making milk shakes of all types. Newer blenders are being made much more powerful than the original ones, so they can break down more dense items such as hard fruits and vegetables and even frozen foods and ice cubes. More recently, the vacuum blender was developed and is steadily gaining popularity. The beauty of vacuum blenders is that they can be used either as a traditional blender or with the vacuum feature. People have become increasingly more interested in health, wellness, and nutrition. As a result, smoothies are now the trend over milk shakes because various fruits, vegetables, and leafy greens can be combined to make healthful drinks. These drinks can be consumed in assorted ways, including being meals in themselves, desserts, and snacks. With more people drinking smoothies on a regular basis, people are realizing that vacuum blending has its advantages when making these healthful drinks. With vacuum blending, air is sucked out of the blender jar before items are processed. There are advantages to this step, including the following:

* Maximized nutrients. It’s well-known that we cannot survive without oxygen. However, exposure to oxygen is often what causes food to lose its freshness and get stale or spoil. Oxidation is what causes apples, bananas, and avocados to turn brown when cut or peeled. When we use a typical high speed blender, oxygen reacts with the ingredients during the blending process, degrading the nutritional value of the food. Some nutrients, especially Vitamins C, A, and E are easily degraded by exposure to air. With a vacuum blender, air (and, of course oxygen) is removed from the blender jar before the food is blended. This prevents oxygen from interacting with the food and its nutrients as it is being blended, maintaining the nutritional value of the ingredients. Therefore, vacuum blended smoothies (and other foods as well) are potentially more nutritious than those prepared in a traditional blender.

* Preserved antioxidants. In a 2021 (48:271-277) issue of the Journal of Plant Biotechnology, researchers compared the effects of vacuum blending and traditional blending on the overall quality and antioxidant properties of apple juice and blueberry juice. The juice was tested after being blended for dissolved oxygen and it was found that over 80% (83% in the apple juice and 86% in the blueberry juice) of the dissolved oxygen had been removed. Comparisons of antioxidant activity between vacuum and traditional blending were made 3, 6, and 12 hours after blending. Antioxidants were well preserved with the vacuum blending with little change in antioxidant activity, whereas significantly more loss occurred with traditional blending. Their comparison confirmed that vacuum blending was associated with superior quality maintenance and antioxidant properties when compared with traditional blending.

* Preserved flavor. With oxygen being removed before food is blended, the food maintains its freshness for a longer period of time. Because of this, vacuum blended food will taste better than when the same food is traditionally blended. The longer the food is stored, the greater the flavor difference will be realized.

* Better texture. Vacuum blended smoothies have a creamy, smooth texture with little, if any foam. Traditional blenders usually cannot achieve such a smooth texture, leaving small bits of food throughout the mixture. Also, they often create a foam on the top of blended food, which is simply the result of mixed-in air.

* No separation over time. Traditionally blended smoothies tend to separate, leaving a watery layer on the bottom of the storage jar in a relatively short amount of time. Vacuum blended smoothies do not separate, leaving the blended food intact until needed.

* Preserved colors. Because oxygen is removed before processing in a vacuum blender, foods that can discolor when exposed to oxygen, such as apples, bananas, and avocados, will not turn brown after being blended. When such foods are processed in a traditional blender, the mixture will tend to turn somewhat brown as the contents interact with the oxygen that was blended with them.

* Extended storage time. Because ingredients are blended in a vacuum, preventing the interaction with oxygen which causes deterioration, smoothies can be made further in advance than with traditional blending. Furthermore, when sealing smoothies in mason jars with a vacuum sealer, by removing air from the jar before storage, the quality of the food can be preserved even longer. This frees up kitchen time, allowing people to batch prepare for a period of time, rather than blending each day.

* Other options. Not only can you make delicious and smooth smoothies with a vacuum blender, but you can also prepare baby food, blended soup, pesto, spreads, tomato sauce and other sauces, pâtés, cake mixes, ice cream, salad dressings, and more.

If you are considering investing in a high-speed blender and are serious about preserving nutrients in your food, it may be wise to consider choosing a high-speed vacuum blender.


Resources

https://kuvings.my/blogs/news/the-benefits-and-importance-of-a-vacuum-blender

https://www.healwithfood.org/vacuum-blending/vacuum-blenders-protect-against-nutrient-loss

https://www.healwithfood.org/comparison/vitamix-vs-vacuum-blender.php

https://koreascience.kr/article/JAKO202115059769256.pdf

https://tinandthyme.uk/category/froothie/vacuum-blender/

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Yellow Squash

Yellow Squash 101 — The Basics (REVISED)

Yellow Squash 101 – The Basics (Revised)

About Yellow Squash
Yellow squash is a member of the gourd family or Cucurbitaceae, sometimes called “cucurbits.”  Winter squashes and melons are also members of this same family. Yellow squashes are close cousins with zucchini and the two types are easily interchangeable in recipes. The seeds and skin of yellow squash are tender and fully edible. They may be eaten raw or cooked. Although they are technically a type of fruit, we usually treat them as a vegetable when preparing meals that include summer squash.

There are two common varieties of yellow squash: straightneck and crookneck. Either type can be used interchangeably in recipes calling for yellow squash. The flavors are similar, but there are some subtle differences. Straightneck yellow squash is commonly found in most grocery stores and is usually available year-round. It has thinner, smoother skin than the crookneck types. The flavor is mild and smooth.

The crookneck variety of yellow squash has a slightly thicker, bumpier skin. The end of the squash is usually larger, more bulbous than that of the straightneck variety. The flavor is slightly nuttier than that of the straightneck type. Because the skin is slightly thicker, the crookneck varieties of yellow squash may take slightly longer to cook than the straightneck types.

Summer squash is native to North America, specifically to what is now the central and southern regions of the United States. Cultivation quickly spread, and yellow squash is now available worldwide.

Nutrition and Health Benefits
Yellow squash contains an array of important nutrients including the B-vitamins (especially Vitamin B2, Vitamin B6, and folate), Vitamin C, Vitamin K, copper, iron, magnesium, manganese, potassium, zinc, fiber and even some protein. Yellow squash is also rich in assorted phenolic compounds and carotenoids that provide many health benefits. Yellow squash is a low calorie food, with one cup having only about 20 calories.

Antioxidants. Yellow squash, especially the peel, contains numerous antioxidants, including phenolic compounds and carotenoids such as beta-carotene, lutein, zeaxanthin, and dehydroascorbic acid. These same compounds also give carrots their deep orange color. These compounds are known to help fight cancer and other chronic diseases. Since beta-carotene is converted into Vitamin A in the body, it supports functions such as our immunity, vision and eye health, skin renewal, and arterial health. Lutein and zeaxanthin are known to protect eyes from vision loss and age-related diseases such as macular degeneration, cataracts, and glaucoma. Vitamin C, another antioxidant, is also found in yellow squash. One medium yellow squash provides over half of our daily needs of this important vitamin. Vitamin C and other antioxidants help defend the body against oxidative stress and free radical damage.  Vitamin C is known to promote a stronger immune function, protect against cognitive decline, and promote a healthy respiratory system by protecting our mucous membranes, and improve joint, hair, and skin health because of its role in creating collagen.

Weight Control. Yellow squash is high in water content, low in starch, fat and calories, and contains a fair amount of fiber. This combination makes yellow squash an excellent food to include in any weight loss plan. You can eat a lot of it without consuming a lot of calories and the high water content will help to make you feel full. Also, small ones can be spiralized and used in place of noodles in many dishes, which gives it versatility when planning meals. Yellow squash can also be added to baked goods, adding moisture to the product, while allowing you to reduce the added oil and fat content.

Heart Health and Cancer. The many carotenoids in squash can help to lower blood pressure, reduce inflammation, and also downregulate the expression of certain genes that are linked to heart disease. In the May 2016 issue of the journal Scientific Reports, researchers analyzed data from rural China collected in the 1980s and found that the more fruits and vegetables people ate, the more they were protected from heart disease, gastric cancer, and stroke. Yellow and orange squash, in particular, were linked to reduced rates of these diseases.

How to Select Yellow Squash
Choose ones that are heavy for their size, with shiny, unblemished skins (with no nicks, pits, bruises or soft spots).  Also, the skins should be tender, not tough, which would indicate they are over-mature with hard seeds and stringy flesh. The stem ends should look fresh and green. Look for small to medium-size squash, not over eight inches long. Overly large ones will be fibrous with hard seeds, and will be tough to eat.

Yellow squash is available year-round in most grocery stores. To get the freshest available, shop at your local farmer’s market from June through August, when they are in season.

How to Store Yellow Squash
Because they have a high water content, yellow squashes are subject to dehydration. So store them unwashed in the refrigerator in an air-tight container, wrapped in a damp (not wet) towel, or plastic bag in the refrigerator drawer with the air vent closed for up to one week. Since they will dehydrate quickly, being packed in a container or plastic bag will help to retain their moisture. Since they are tender, handle yellow squash with care to avoid damage, which would shorten their shelf-life.

Also, yellow squashes (and zucchinis) are sensitive to ethylene gas, so they will keep longer when stored away from ethylene-producing fruits, such as apples, avocados, peaches, melons, and pears. Avoid storing fresh squash in areas that might freeze. They should maintain quality for 5 to 7 days.

How to Prepare Yellow Squash
Wash yellow squash well under cool running water. Remove both ends, but there is no need to peel it, nor remove the seeds. There are many nutrients in the peel and it is very tender, so refrain from peeling to get the most nutritional benefit from your squash. Cut or slice it into desired size pieces and use as desired.

Yellow squash can be eaten raw or cooked, although it is likely to be cooked more often than eaten raw. They are entirely edible, which makes them easy to include in many dishes. Yellow squash may be enjoyed raw in salads, spiralized into noodles, grilled, sautéed, steamed, boiled (briefly), roasted, stir-fried, stuffed, added to casseroles, added to egg dishes, and baked into breads or muffins. It may be used interchangeably with zucchini in just about any recipe. Uses for summer squash abound and are only limited to your imagination! They are inexpensive and are a non-starchy vegetable that can be enjoyed by most people.

How to Preserve Yellow Squash
Yellow squash is best when used fresh. It may be frozen, but it will be soft when cooked, so frozen yellow squash should be cooked very briefly in as little water as possible.

Freezing Yellow Squash. To freeze yellow squash, wash and trim the ends off the squash, then cut the squash into ½-inch slices. Blanch it in boiling water for 3 minutes, then immediately cool it in ice water for 3 minutes. Drain well and pack into freezer bags or containers.

To freeze yellow squash for frying later, blanch as directed above. Before packing, dredge the blanched and cooled slices in flour or cornmeal, seasoned in whatever way you desire. Spread the coated slices in a single layer on a cookie sheet lined with parchment paper. Freeze just until firm, then package in freezer bags or containers. It will be best if used within one year, but as long as the temperature has been maintained at or below 0°F, it will be safe to eat beyond that.

Dehydrating Yellow Squash. To dehydrate yellow squash, wash, and trim the ends off the squash, and cut the squash into ¼-inch slices. Blanch the sliced squash in boiling water for 1-1/2 minutes, then immediately transfer it to a bowl of ice water. Allow it to cool completely, which should happen quickly, within about 2 minutes. Drain the cooled squash slices well and spread them in single layers on your mesh dehydrator trays. Follow your dehydrator manufacturer’s instructions for the temperature and suggested length of drying time. Store them in airtight containers, preferrable vacuum sealed and with an oxygen absorber to maintain quality. Keep the containers away from heat and light, in a cool, dry place. When properly stored, dehydrated squash should last for years.

Quick Tips and Ideas for Using Yellow Squash
* Add some grated summer squash to sandwiches.

* Add sliced yellow squash to a casserole.

* To get the most nutritional benefit from your yellow squash, do not peel it. There are many nutrients in the peel of yellow squash, and it is very tender, so it’s to your advantage to leave the peel on.

* Add sliced or diced yellow squash to a stir-fry. To maintain its texture, add it toward the end of cooking.

* To healthy sauté summer squash, heat 3 tablespoons of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add sliced squash, cover, and stir occasionally for 3 minutes on medium heat. Remove from heat and use the squash as desired.

* Yellow squash is sensitive to ethylene gas. It’s best not to store them near apples, bananas, peaches, melons, pears, or any other ethylene-producing fruit. Storing them near these fruits will shorten the shelf life of your squash.

* Enjoy an easy to make ratatouille by sautéing summer squash, onions, bell peppers, eggplant and tomatoes and then simmering the mixture in tomato sauce. Season to taste.

* Slice summer squash and serve it raw with your favorite dip, hummus, or spread.

* Frozen yellow squash will become very soft once thawed. It should be cooked in a quick method that involves the least amount of water possible to maintain texture and prevent mushiness. It can be added to other foods toward the end of cooking to help keep it from getting too soft.

* Add yellow squash to your favorite pasta dish. A pasta primavera would be an excellent option for added cut yellow squash or zucchini.

* Add some raw sliced or grated yellow squash to your favorite vegetable salad.

* Add sliced yellow squash to your favorite quesadilla.

* Add sliced or diced yellow squash to a cheese soup, other soup, or your favorite stew. Add toward the end of cooking to help maintain its texture.

* Add sliced yellow squash toward the end of cooking of a vegetable chili.

* Here’s an easy and fast side-dish idea. Combine 1 can of diced tomatoes in a skillet or pot (that has a lid) with some diced onion, a little garlic powder, a pinch of dried basil leaves, and a pinch of salt (if desired). Add some sliced yellow squash (and zucchini if you have some). Stir to combine. Bring it to a boil, then reduce heat and simmer for up to 5 minutes, until the squash is as tender as you want. It won’t take long, since the squash cooks quickly! Remove from heat and enjoy. This is excellent over a bed of cooked rice.

* Season some lightly cooked yellow squash with a pinch of dill weed and a drizzle of lemon juice.

* Try roasting slices of yellow squash along with other favorite vegetables.

* Try adding grated yellow squash to your favorite slaw. It would especially go well with a lemon dill dressing.

* Slice yellow squash lengthwise in ½-inch increments. Lightly brush it with oil, season it your way, and cook it on the grill.

* One pound of yellow squash = about 3 medium squashes = about 3 cups sliced

* If a recipe calls for yellow squash and you don’t have any or enough available, you could substitute any variety of zucchini or pattypan squash.

Herbs and Spices That Go Well with Yellow Squash
Allspice, basil, capers, chili pepper flakes, chili powder, cilantro, cinnamon, coriander, curry powder, dill, fennel seeds, garlic, ginger, Italian seasoning blends, marjoram, mint, mustard seeds, nutmeg, oregano, paprika, parsley, pepper (black), rosemary, saffron, sage, salt, savory, tarragon, thyme

Foods That Go Well with Yellow Squash
Proteins, Legumes, Nuts, Seeds:  Bacon, beans (in general, esp. cannellini, white), chicken, eggs, roasted or grilled meat, pine nuts, seafood, sunflower seeds, walnuts

Vegetables: Arugula, bell peppers, carrots, chard (Swiss), chiles, chives, eggplant, escarole, greens (bitter, such as mustard or turnip greens), onions, scallions, shallots, tomatoes, tomato sauce, mushrooms, root vegetables (in general)

Fruits: Lemons, olives

Grains and Grain Products: Bread crumbs, bulgur, corn, pasta, rice, wheat

Dairy and Non-Dairy Products: Butter, cheese (esp. feta, goat, mozzarella, Parmesan, pecorino, provolone, ricotta, Swiss), yogurt

Other Foods: Mustard, oil (esp. olive), vinegar (esp. balsamic, cider, red wine, rice wine, white wine), zucchini blossoms

Yellow squash has been used in the following cuisines and dishes…
Baked goods (i.e., muffins, quick breads), egg dishes such as frittatas, omelets), enchiladas, pasta dishes (such as lasagna, linguini, orzo, rigatoni), ratatouille, risotto, salads (i.e., green, pasta), soups and vegetable stock

Suggested Food and Flavor Combos Using Yellow Squash
Add yellow squash to any of the following combinations…

Basil + Tomatoes
Cheese + Eggs + Scallions [in a frittata]
Cilantro + Escarole + Scallions
Eggs + Goat Cheese [in a frittata]
Garlic + Olive Oil
Garlic + Parsley
Lemon + Rosemary
Mint + Thyme
Pecorino Cheese + Truffles
Tomatoes + Onions

Recipe Links
Baked Parmesan Yellow Squash Rounds https://www.fivehearthome.com/baked-parmesan-yelllow-squash-rounds-recipe/

Sautéed Yellow Squash with Fresh Herbs https://www.foodandwine.com/recipes/sauteed-yellow-squash-fresh-herbs

100+ Ways to Use Zucchini and Yellow Squash https://www.cookinglight.com/cooking-101/essential-ingredients/healthy-squash-zucchini-recipes

Summer Squash Casserole https://www.myrecipes.com/recipe/summer-squash-casserole

Roasted Vegetable Gnocchi with Spinach-Herb Pesto https://www.myrecipes.com/recipe/roasted-vegetable-gnocchi-spinach-pesto

41 Sensational Summer Squash Recipes https://www.epicurious.com/ingredients/our-best-summer-squash-recipes-gallery

22 Ways to Use Up Your Yellow Squash Bumper Crop https://www.allrecipes.com/gallery/yellow-squash-recipes/

Southwest Veggie Burgers https://foodrevolution.org/recipes/southwest-veggie-burgers/


Resources
https://www.favfamilyrecipes.com/yellow-squash/

https://www.livestrong.com/article/439004-seasonings-for-squash-zucchini/

https://www.livestrong.com/article/349229-the-nutritional-value-of-yellow-squash/

https://www.livestrong.com/article/349229-the-nutritional-value-of-yellow-squash/

https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2632/2

https://www.freshpoint.com/archive/squash-yellow/

https://www.clemson.edu/extension/food/canning/canning-tips/26preserving-summer-squash.html

https://extension.usu.edu/preserve-the-harvest/research/summer-squash

https://nchfp.uga.edu/publications/uga/uga_dry_fruit.pdf

https://uwyoextension.org/uwnutrition/newsletters/summer-squash-savvy/

https://cronometer.com

https://draxe.com/nutrition/yellow-squash-nutrition/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4886629/

https://foodrevolution.org/blog/health-benefits-of-squash/

https://www.cde.state.co.us/nutrition/osnffvpproduceinfosheetssquash

https://www.stilltasty.com/fooditems/index/18390

https://www.rawblend.com.au/dehydrating-fruits-and-vegetables/

Joachim, David. (2010) The Food Substitutions Bible. 2nd Edition. Toronto, Ontario, Canada: Robert Rose, Inc.

Page, Karen. (2014) The Vegetarian Flavor Bible. New York, NY: Little, Brown and Company.


About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Navy Beans

Navy Beans 101 – The Basics

Navy Beans 101 – The Basics

About Navy Beans
Navy beans are small, pea-sized white beans that are closely related to other white beans, such as cannellini and great northern beans. Because of their size, navy beans are sometimes called pea beans. They may also be called Boston beans, Yankee beans, and haricot beans. They have a fairly mild flavor with a dense texture. When cooked, navy beans become creamy and are often pureed and added to soups, stews, and dips as a thickener. They are most often used in baked beans. Navy beans are the second most popular bean in America, following pinto beans. Navy beans are rarely sold fresh, so they can be found dried, canned or jarred in most American grocery stores year-round. All forms are reasonably priced, so they should be a pantry staple for everyone.

Navy beans originated in Peru several thousand years ago. Their current name stems from their use in the U.S. Navy in the early 1900s. Their long shelf life, low cost, and high nutritional value led them to become a standard food for sailors on Navy ships. There is a long tradition of serving Senate Bean Soup, which features navy beans, in the restaurant of the U.S. Senate in Washington, D.C. since 1903!


Nutrition and Health Benefits

Navy beans are high in nutritional value. They are rich in protein, fiber, folate, thiamin (Vitamin B1), riboflavin (Vitamin B2), niacin (Vitamin B3), pantothenic acid, pyridoxine (Vitamin B6), iron, potassium, magnesium, copper, phosphorus, manganese, zinc, and selenium. They are so high in fiber content, that a 1 cup serving of cooked navy beans has 19 grams of fiber. That’s 91% of the Daily Recommended Intake of fiber! There are about 255 calories in one cup of cooked navy beans.

Metabolic Syndrome. Metabolic syndrome is a combination of conditions that increase your risk of heart disease, stroke, and Type 2 diabetes. These conditions include increased blood pressure, high blood sugar, excess body fat around the waist, and abnormal cholesterol or triglyceride levels. Having one of these conditions doe not mean you have metabolic syndrome. However, when you have several of them together, you have a greater risk of serious disease.  Up to one-third of American adults have metabolic syndrome.

Research studies have shown that navy beans appear to help reduce symptoms of metabolic syndrome. Scientists speculate this effect may be due to the high fiber content of the beans. In a study reported in the March 2015 issue of the Canadian Journal of Dietetic Practice and Research, researchers studied 14 adults who were overweight or obese. The subjects ate 5 cups of navy beans a week for four weeks and experienced reduced waist circumference and reduced total and LDL (low-density lipoprotein) cholesterol levels when compared to baseline.

In another study reported in the February 2017 issue of Global Pediatric Health, researchers fed 38 children who had abnormal blood cholesterol levels a muffin or smoothie containing 17.5 grams of navy bean powder daily for four weeks. By the end of the study, subjects had higher levels of the healthy HDL (high-density lipoprotein) cholesterol when compared to a control group.

Reduced Risk of Heart Attack. As reported in the July 1999 issue of the European Journal of Epidemiology, researchers examined food intake patterns and risk of death from coronary heart disease among over 16,000 men in seven countries for 25 years. Those countries included the United States, Finland, The Netherlands, Italy, former Yugoslavia, Greece, and Japan. Typical food patterns were: higher dairy products (Northern Europe), higher meat consumption (United States), higher consumption of vegetables, legumes, fish, and wine (Southern Europe), and higher consumption of cereals, soy products, and fish (Japan). When all the final data were analyzed, comparing the risk of death from heart disease vs dietary pattern, researchers found that higher legume consumption was associated with 82% reduction in heart attack risk! Surely, it can only help in positive ways to have more legumes in your diet, including navy beans.

Navy beans contain a high amount of various nutrients that contribute to heart health, including fiber, folate, and magnesium. Folate helps to lower levels of homocysteine, an amino acid that plays a role in the methylation cycle. High levels of homocysteine are a risk factor for heart attack, stroke, and peripheral vascular disease, and are found in 20 to 30 percent of patients with heart disease. It is estimated that consuming 100% of the daily value of folate would, in itself, reduce the number of heart attacks in America annually by 10 percent. Only one cup of cooked navy beans provides almost 64% of the recommended daily intake of folate. So including navy beans in your diet on a regular basis can surely help to ward off heart disease.

Navy beans are also high in magnesium, which serves as nature’s calcium channel blocker. Ample magnesium helps to improve the flow of blood, oxygen, and nutrients throughout the body. Research has shown that a magnesium deficiency is associated with heart attack and free radical damage immediately following a heart attack.

Potassium, another element found in good supply in navy beans is important in nerve transmission and muscle contractions, including the heart. It also plays an important role in maintaining normal blood pressure. One cup of cooked navy beans offers over 700 mg of potassium, over one-fourth of our daily needs. Including navy beans in your meals when possible can help to protect against high blood pressure and atherosclerosis.

Stabilized Blood Sugar. Researchers have learned that the fiber in navy beans helps to stabilize blood sugar levels, especially in those with insulin resistance, hypoglycemia, and diabetes. Studies have shown that high fiber diets help to balance blood sugar levels by providing steady, slow-burning energy. Researchers have shown that those who consume about 50 grams of fiber a day had lower levels of blood glucose and insulin. The high fiber group also had lower total cholesterol, triglycerides, and VLDL (very low density lipoprotein) cholesterol. Navy beans are considered to be a low glycemic index food, with a rating of 29. If you suffer from blood sugar issues and/or dyslipidemia, including more beans, such as navy beans, into your diet would be advantageous to your health.

Reduced Risk of Iron Deficiency. A one cup serving of navy beans provides over 4 mg of iron, which is substantial. If you are at risk of developing iron deficiency, eating navy beans on a regular basis can help to boost your stores of iron, preventing or reducing the risk of iron deficiency. Unlike red meat, another source of dietary iron, navy beans are low in calories and are virtually fat-free. So, consuming navy beans for the sake of dietary iron is a healthier choice than red meat. Pregnant and lactating women, growing children, and adolescents all have increased needs for iron. Including navy beans in meals on a regular basis can help to meet those needs.

Energy Production and Antioxidant Protection. Navy beans are a very good source of manganese and a good source of copper. Both minerals are essential cofactors on the oxidative enzyme superoxide dismutase. This enzyme is critical because it disarms free radical molecules produced in the mitochondria (the energy production organelles within our cells).

Copper is needed for the activity of the enzyme, lysyl oxidase, which is important in linking collagen and elastin. Both substances are critical in providing flexibility in blood vessels, bones, and joints.

The production of hemoglobin relies on copper. Without copper, iron cannot be utilized properly in red blood cells. Iron is critical in hemoglobin for carrying and releasing oxygen throughout the body. Navy beans provide manganese, copper, and iron, all critical for energy production and protection from free radicals in the body.

Memory Protection. Thiamin (Vitamin B1) plays a role in enzyme reactions critical to energy production and brain cell/cognitive function. Thiamin is used in the making of acetylcholine, an important neurotransmitter that is essential for memory. Lack of acetylcholine has been shown to be a significant contributing factor in age-related impairment of mental function (senility) and Alzheimer’s disease. It has been well established that those with Alzheimer’s disease have a decrease in acetylcholine levels. One cup of cooked navy beans provides almost 40% of the recommended daily needs of thiamin.

Protein. If you’re wondering where people get protein when following a plant-based diet, wonder no more! Navy beans are a good source of protein (as are other beans), with a one cup serving providing about 42 percent (15 grams) of the recommended daily intake of protein. Furthermore, navy beans provide the blood sugar stabilizing and heart health benefits of soluble fiber, which meat does not offer.


How to Select Navy Beans
Dried Navy Beans. Dried beans are very inexpensive and have a long shelf life. When buying dried navy beans, examine the color and texture of the beans. They should have a cream color and smooth skin, without holes, cracks, or wrinkles on the surface. Also check the “Best by” date. A date further into the future indicates they have recently been processed and packaged. Whereas the sooner “best by” date indicates somewhat older beans. Older beans are perfectly edible, but take longer to cook, so it is to your advantage to choose bags with the date farthest into the future as possible.

Canned or Jarred Navy Beans. Canned (or jarred) beans are more expensive than their dried counterparts. However, they are ready to eat without the need for soaking and cooking. It’s always wise to keep some canned or jarred beans in the pantry in case you need to prepare a meal in a hurry and don’t have time to soak and precook beans. In an emergency, when there is no electricity, you could simply open the can or jar and eat the beans, so they can be vital to have available when unexpected events occur. When buying canned beans, choose cans that are not dented, rusting, nor bulging, and that have a “Best by” date well into the future. Inspect jarred beans to be sure the jar is not cracked and that the safety seal is still intact.


How to Store Navy Beans

Dried Navy Beans. Store dried beans in a cool, dry place, out of direct sunlight. They may be stored in their original plastic bags if you intend to use them within a relatively short amount of time. But when storing them for an extended period of time, it’s best to transfer them to a food safe container with a tight-fitting lid, such as a glass mason jar. Placing an oxygen absorber inside the jar with the beans and removing as much air as possible will help to maintain the quality of your beans. Label your beans with the date packaged, and “Best by” date that was on the original bag, if possible. When stored this way, they will keep for years. It is helpful to know that the older the beans get, the longer they may take to cook. So allow for ample cooking time, if needed, depending upon the age of your beans.

Canned or Jarred Navy Beans. Store canned or jarred beans in a cool, dry, dark place such as your pantry. Arrange your beans according to the “Best by” date so that you will reach for the oldest can (with the nearest “Best by” date) first. Placing newest cans toward the back of a row of like-items will usually arrange them according to date. Then simply take the first can in line when you need them and your system should take care of itself.


Canned vs Cooked Dried Navy Beans

Canned navy beans can be found in most supermarkets. While canned vegetables have lost a lot of their nutritional value when compared with fresh vegetables, there is actually little difference in the nutritional value of canned navy beans and those that you cooked yourself from the dried version. Canning lowers vegetables’ nutritional value since the process involves long cooking time at a high temperature. Whereas, cooking fresh vegetables is often done quickly and often with little water and at a lower temperature. Contrarily, navy beans require a longer cooking time both in the canning process, and cooking (from dried) at home. If canned navy beans make life more convenient for you, there is nothing wrong with saving yourself some preparation time and opting for a can of beans rather than cooking them yourself. It is suggested that you read the ingredients label when shopping and choose those without added salt or other chemical additives. Also, check to be sure the can liner was made without BPA (Bisphenol A), a known health hazard that is gradually being removed from all canned goods.


How to Prepare and Freeze Dried Navy Beans

Cooking Dried Navy Beans. Rinse the dried beans well and inspect for any foreign debris, such as pebbles, then drain. Place the rinsed and drained beans in a large pot and cover with at least two inches of fresh, cool water. There should be two to three times the amount of water as beans. Cover the pot and soak the beans for 6 to 8 hours or overnight. Drain off the soaking water and rinse the beans well. Fill the pot with fresh water, covering the beans with at least two inches of water, with about three times the amount of water as beans. Bring to a boil, then lower heat and simmer the beans until tender, usually for 1 to 2 hours, depending upon how old the beans are (the older they are, the longer they will take to cook). When they are very tender, drain them and use as desired. One and three-fourth (1-3/4) cups of cooked beans is about equivalent to one 15.5 ounce can of beans.  Refrigerate any beans that you will not be using immediately, and use them within five days. If you cannot use them within that time, it’s best to transfer them to a freezer container or bag, label them with the date, and freezer them for later use.

Freezing Cooked Navy Beans. Freezing cooked beans is an excellent way to prepare them in advance that makes meal preparation with them faster, easier, and convenient. Furthermore, frozen prepared beans taste far better than canned varieties since there are no additives in them. To freeze your cooked beans, prepare your dried beans as detailed above. As soon as they are finished cooking, drain them well, then chill them quickly. This is easily done by draining your cooked beans in a colander, then immediately fill the cooking pot with fresh cold water. Transfer the hot beans into the pot of cold water and stir them to remove some of the heat from the beans. When the water warms up, drain them again, refill the pot with fresh cold water, and add the beans again to further cool them off. By that time, the beans should be cool enough to store. Drain them well, then transfer them to freezer containers or bags. Label them with the date frozen and place them in the freezer. Lay bags flat in the freezer so they will be easier to break apart when you want to use them. They may also be frozen on a tray then transferred to freezer containers or bags. This will make them easier to remove from the container or bag later (they won’t be frozen in a big clump). For best quality, use your frozen beans within 6 months. They will be edible beyond that, but the quality may start to deteriorate over time.


Quick Ideas and Tips for Using Navy Beans
* Try making a sandwich spread or dip by blending cooked navy beans with your favorite herbs and spices. Add a little oil, water, or broth to make it creamy and spreadable.

* Mix cooked navy beans with a little olive oil, sage, and garlic to serve on bruschetta.

* Add some cooked navy beans to tomato soup. Stirring in blended beans will give the soup a creamy richness as well as a nutritional boost.

* Combine navy beans with cooked roasted buckwheat and sautéed onions and mushrooms for a hearty main dish.

* Use navy beans to make a nutritious white chili.

* To give a rich, umami flavor to navy beans, try using dried mushrooms (porcini, cremini, shiitake, or oyster mushrooms would give the most flavor). Steep the dried mushrooms in boiling water to make a broth. The broth can be used to cook the beans separately, or added to a recipe as part or all of the cooking liquid. Chop the soaked mushrooms and add them to the recipe with the beans. If you don’t care for the texture of rehydrated mushrooms, grind the dried mushrooms to a powder and dissolve the powder in the pot of beans or your recipe liquid.

* Add cooked and cooled navy beans to a vegetable salad. Top the salad with a rosemary vinaigrette dressing.

* Try adding navy beans to a casserole for added protein and other nutrients.

* Try adding navy beans to vegetable bowls.

* Try making a bean spread, dip, or hummus with navy beans as the foundation. Here’s a recipe for Roasted Garlic and White Bean Dip as an example: https://www.alphafoodie.com/roasted-garlic-white-bean-dip/#recipe

* Add navy beans to pasta.

* Make a bean soup with navy beans.

* Make a plant-based veggie burger that includes navy beans.

* Add navy beans to tacos or quesadillas.

* Make a batch of your own baked beans (which typically use navy beans as the main ingredient).

* Include navy beans in any beans and rice dish.

* Try a British favorite by serving baked beans over a thick slice of crusty toasted bread. Top with Parmesan cheese, if desired.

* Mix up some cooked mashed navy beans with mashed potatoes for added nutrition and richness in your side dish.

* Try adding cooked navy beans in place of pasta, potatoes, or a grain in casseroles and soups.

* Navy beans cooked from dried can be somewhat bland until they are seasoned. To help season them along the way, you can add some seasonings during the initial cooking process. Try adding your choice of onion, garlic, celery, black pepper, and herbs of choice (such as rosemary, thyme, sage, parsley, cilantro, and/or bay leaves). You can add some salt for flavor, but wait until they have cooked at least 30 minutes before adding any salt. When salt is added early in the cooking process, it may cause the outer skin of the beans to become tough, making them hard to cook to a soft texture.

* If a recipe calls for navy beans and you don’t have enough available, you could substitute cannellini beans or great northern beans for the navy beans.


Herbs and Spices That Go Well with Navy Beans

Bay leaf, basil, cloves, coriander seeds, cumin, fennel seeds, garlic, mustard (dry or seeds), oregano, paprika (sweet) and smoked paprika, parsley, pepper (black), red pepper flakes, rosemary, salt, sage, savory, tarragon, thyme


Foods That Go Well with Navy Beans

Proteins, Legumes, Nuts, Seeds: Bacon, beans (other types, in general), chicken, ham, lamb, pork, sausage, toasted sesame seeds, turkey

Vegetables: Arugula, asparagus, beets, broccoli, broccoli rabe, cabbage (red and green), carrots, cauliflower, celery, celery root, chiles, cucumbers, fennel, leeks, mushrooms, onions, potatoes, shallots, summer squash, sweet potatoes, tomatoes and tomato paste

Fruits: Lemons, oranges

Grains and Grain Products: Barley, bread, corn, pasta, quinoa, rice, wheat

Dairy and Non-Dairy Products: Cheese (i.e., ricotta, Parmesan)

Other Foods: Ketchup, maple syrup, molasses, mustard (prepared), soy sauce, sugar, vinegar (esp. apple cider vinegar), Worcestershire sauce


Navy beans have been used in the following cuisines and dishes…

Baked beans, Boston cuisine, casseroles, chili (vegetarian), dips, pastas (i.e. pasta e fagioli), pilafs, purees, salads (i.e., tomato, vegetable), soups, spreads, stews


Suggested Food and Flavor Combos Using Navy Beans

Add navy beans to any of the following combinations…

Black Pepper + Maple Syrup + Mustard + Brown Sugar
Brown Sugar + Molasses + Vinegar


Recipe Links

Mom’s Navy Bean Recipe (and Video) https://keviniscooking.com/moms-navy-white-beans/#recipe

Three Bean Quesadillas https://www.pinterest.com/pin/351421577184162218/

Creamy Vegan White Bean Pasta https://www.thissavoryvegan.com/creamy-vegan-white-bean-pasta/#recipe

Navy Bean Falafel https://savoryspin.com/navy-bean-falafel-9/

Lunch Lady Baked Beans https://www.plainchicken.com/lunch-lady-baked-beans/

Artichoke, White Bean, and Quinoa Burgers https://www.thefullhelping.com/artichoke-white-bean-quinoa-burgers/#recipe

Southwestern 3-Bean Salad https://www.allrecipes.com/recipe/228263/southwestern-3-bean-salad/

Lemony White Bean Dip [Note that this recipe uses cannellini beans, but navy beans could easily be used instead]  https://rainbowplantlife.com/lemony-white-bean-dip/#wprm-recipe-container-20542

Pasta Bean Soup https://www.allrecipes.com/recipe/230587/pasta-bean-soup/

Boston Baked Beans https://www.allrecipes.com/recipe/18255/boston-baked-beans/

Capitol Hill Bean Soup https://www.myrecipes.com/recipe/capitol-hill-bean-soup

Vegetable Beef Soup https://www.myrecipes.com/ingredients/recipes-with-navy-beans?slide=a2b9dab1-a74f-44a5-96ea-97fdb54db8ef#a2b9dab1-a74f-44a5-96ea-97fdb54db8ef

White Beans with Sorrel Pesto https://www.myrecipes.com/recipe/white-beans-sorrel-pesto

Vegetarian Navy Bean Soup Recipe https://www.aspicyperspective.com/vegetarian-navy-bean-soup-recipe/

Vegetarian Tuscan Kale and Navy Bean Soup https://www.northcoast.coop/recipes/recipe/vegetarian-tuscan-kale-and-navy-bean-soup

Smoky Navy Bean Soup https://www.connoisseurusveg.com/navy-bean-soup/

Navy Bean Soup https://www.contentednesscooking.com/navy-bean-soup/

British Baked Beans and Toast Recipe https://tipbuzz.com/baked-beans-on-toast/#recipe

Navy Bean Falafel https://savoryspin.com/navy-bean-falafel-9/?utm_source=yummly&utm_medium=social&utm_campaign=social-pug&utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Navy Bean Salad https://www.camelliabrand.com/recipes/draft-corn-and-navy-bean-salad/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

White Beans Recipe with Rosemary and Thyme https://thecozyapron.com/white-beans-recipe-with-rosemary-and-thyme/#recipe-bookmark

Herbed White Bean Soup Recipe https://www.thespruceeats.com/herbed-white-bean-soup-recipe-1375830


Resources
https://www.stilltasty.com/fooditems/index/17770

https://www.busycooks.net/beans-101/

https://www.instacart.com/company/ideas/navy-beans-all-you-need-to-know/

https://usdrybeans.com/wp-content/uploads/2016/11/suppliersguideUSDBC2015English1.pdf

https://www.mayoclinic.org/diseases-conditions/metabolic-syndrome/symptoms-causes/syc-20351916

https://pubmed.ncbi.nlm.nih.gov/26067245/

https://www.medicinenet.com/which_bean_is_the_healthiest/article.htm

https://www.cronometer.com

https://www.alchemyacademybali.com/food.php?f=79

https://www.lark.com/resources/low-glycemic-foods-list

https://www.loveandlemons.com/how-to-cook-beans/

https://www.healthline.com/nutrition/easy-ways-to-use-beans#1.-Upgrade-your-casserole

https://www.bushbeans.com/en_US/bean-hub/article/beans-create-complete-meal-food-pairings-popular-dishes

https://www.thekitchn.com/flavor-combinations-beans-herb-75364

https://americasrestaurant.com/navy-beans-sides/

https://www.camelliabrand.com/secret-ingredients-adding-big-flavor-to-vegetarian-beans/

Joachim, David. (2010) The Food Substitutions Bible. 2nd Edition. Toronto, Ontario, Canada: Robert Rose, Inc.

Page, Karen. (2014) The Vegetarian Flavor Bible. New York, NY: Little, Brown and Company.

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Spring Mix

Spring Mix 101 – The Basics (REVISED)

Spring Mix 101 – The Basics (REVISED)

About Spring Mix
Although there is no one specific formula for the types of greens that make up Spring Mix, it contains a variety of fresh greens with different tastes and textures. These include red romaine, baby spinach, radicchio, green romaine, red oak leaf, mizuna, red leaf, Lolo rosso, arugula, red mustard, green mustard, red chard, frisée, and tatsoi. It contains a mixture of sweet and mild, and also slightly bitter flavors. The variety of greens may vary among different brands. Spring Mix is available year-round in most grocery stores, with the peak season being the warmer months from spring through summer. Spring Mix may also be known as mesclun (derived from the Spanish word “mezclar” which means “to mix”). Traditional mesclun usually consists of a mixture of chervil, arugula, lettuce, and endive.

Nutrition and Health Benefits
Spring Mix greens contain good amounts of Vitamins A (carotenoids), C, and K, folate, calcium, potassium, iron, manganese, fiber, and even a little protein. It is a very low sodium food with only about 95 mg in a 2-cup serving. It is very low in calories, with 2 cups having about 20 calories. Like all leafy greens, Spring Mix is considered to be a nutrient dense food, meaning it has a lot of nutrients with few calories. Along with that comes a number of health benefits.

Bone Health. Calcium and Vitamin K both play important roles in maintaining healthy bones. Dark leafy greens contain both of those key nutrients and are one of the best dietary sources of Vitamin K. Numerous studies have shown that getting enough calcium, Vitamin D (which we can get from sunlight), and Vitamin K, along with regular weight-bearing exercise appears to offer the best protection against osteoporosis. Eating dark leafy greens, including Spring Mix, on a regular basis can help to meet those needs.

Supports a Healthy Pregnancy. Spring Mix provides some nutrients (especially folate, Vitamin K and calcium), that are needed for a healthy pregnancy. A study in Ethiopia, that involved 374 pregnant women found that women that had poor or inconsistent intakes of dark leafy greens, dairy products, and fruit had higher risks of adverse pregnancy outcomes, including preterm births, low birth weight infants, and stillborn infants. The results showed that dark leafy greens may play a role in healthy pregnancy outcomes.

Furthermore, folate (which is in a substantial amount in Spring Mix) has long been shown to play a role in preventing birth defects, such as neural tube defects, early in pregnancy. Other nutrients in Spring Mix also support fetal development along with healthy gestational weight gain.

Reduces Risk of Alzheimer’s Disease. Research has shown that diets that regularly include leafy greens (along with other healthy foods) is associated with a lower risk of Alzheimer’s disease. In a study reported in the June 2010 issue of JAMA Neurology, researchers followed the diets of 2,148 elderly people, age 65 and over for four years. Their neurological functions were tested every 18 months. During the course of the study, 253 individuals developed Alzheimer’s Disease. At the end of the study, dietary patterns were compared and adjustments were made for assorted variables. Researchers found that those who had higher intakes of salads and salad dressings, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables along with a lower intake of high-fat dairy products, red meat, organ meat, and butter had a lower risk of developing Alzheimer’s Disease. This clearly shows that following such a dietary pattern can help ward off this disease. Including Spring Mix in the diet along with other leafy greens on a regular basis can help to protect you from developing this Alzheimer’s Disease in later years.

Helps Protect Vision. Age-related macular degeneration is a leading cause of vision loss in older people. Spring Mix contains a variety of carotenoids, including lutein, which are known to concentrate in the retina of the eye and protect against harmful oxidation. Consuming Spring Mix along with a source of healthy fat (such as olives or nuts), improves the bioavailability of such fat-soluble compounds and can help to protect our vision as we age.

Supports Heart Health. Consuming a lot of leafy greens, such as Spring Mix, along with other vegetables has been shown to prevent atherosclerosis, coronary heart disease, and stroke. Furthermore, potassium has been shown to help keep blood pressure under control. Spring Mix can help to provide a substantial amount of potassium when eaten on a regular basis. Also, Spring Mix provides assorted antioxidants (such as Vitamin C) that help to protect against cardiovascular damage over time. It is well established that routinely eating leafy greens, such as Spring Mix, along with a variety of colorful fruits and vegetables can help to keep the heart and cardiovascular system strong and healthy.

How to Select Spring Mix
When shopping for Spring Mix, it’s very important to choose greens that look fresh and dry. If there are beads of moisture in the package or box, choose a different package, if possible. Greens that have moisture in the packaging will not be the freshest available, and the added moisture will cause the greens to age quickly, get slimy, and spoil.

It’s also very important to look for the “Best By” date and choose the date furthest out, into the future. This will help to ensure that your greens will last the longest so you won’t have to discard them before finishing the package. Be sure to use them before the “Best By” date. It’s helpful to buy no more than what you would eat within a week.

Spring Mix greens purchased in plastic tubs tend to last longer than those sold in bags because the tubs help to protect them from getting damaged. So, choose the plastic tubs over the bags, if they are available. If you must buy Spring Mix in a plastic bag, it would be helpful to transfer the greens to a rigid refrigerator container when you get them home. (See more about this below.)

How to Store Spring Mix
Store your Spring Mix in the original plastic tub in the refrigerator in an area where it won’t accidentally freeze. To help prolong its life, open the container and place a fresh paper towel on top of the greens, then reclose the container and store it in the refrigerator. If desired, you could also empty the container, and line the bottom with a fresh paper towel, return the greens to the tub, then place a fresh paper towel on top of the greens before reclosing the container (this may be easier said than done). The added paper towel(s) to the tub help to soak up moisture that is released by the greens, which helps to keep them from resting against the liquid, which would cause them to age quickly. Keeping them chilled, in a humid, yet dry environment (without resting against moisture droplets) prolongs their shelf life as much as possible and prevents leaves from becoming soggy, wilted, and spoiled.

If you purchased Spring Mix in a plastic bag, it is helpful to transfer the mix to a rigid refrigerator container when you get them home. Line the bottom of the container with a fresh paper towel, add the greens, then top them with another fresh paper towel. That will help to keep them dry while protecting them from damage from being bumped or squashed while in the refrigerator.

How to Prepare Spring Mix
Spring Mix greens are usually washed commercially before being packaged, so you could simply remove what you need from the packaging and use it as desired. If you need to wash your Spring Mix greens, do so as needed when you are about to use them for a meal. They should not be washed in advance, because any moisture left on them will cause them to age, become soggy, wilt, and spoil.

Tips and Ideas for Using Spring Mix
* Spring Mix can be used alone or mixed with other greens for a delicious salad.

* When using only Spring Mix in a leafy salad, use lightweight dressings and ingredients, as the tender greens don’t hold up well with heavy ingredients.

* Add salad dressings to Spring Mix right before serving, not in advance. The tender leaves will wilt quickly when left to soak in a dressing, so it’s best to apply dressing at the last minute.

* Since Spring Mix greens are so lightweight and tender, it’s helpful to limit the amount of salad toppings in a Spring Mix salad, so the greens don’t get flattened down.

* Spring Mix can also be used as a bed of greens for fresh or grilled fruits and other vegetables.

* Toss greens, walnuts, and cranberries in a sweet balsamic dressing. Top with a cheese of choice.

* Add mixed greens, olives, feta, pepperoncini, and cucumber in a bowl. Add olive oil and lemon. Toss gently. Add salt and pepper to taste.

* Take your favorite homemade or premixed grain salad and toss in a handful of baby greens.

* Add candied or roasted pecans to your mixed greens and toss in a bowl with feta or goat cheese. Top with fresh raspberries.

* Use extra Spring Mix to make a green smoothie. Blend a couple handfuls with a banana and some other fruit or other favorite smoothie ingredients and enjoy!

* Spring Mix can also be lightly sautéed in a little fat of your choice along with garlic, sesame seeds, and other flavorings. Top it off with a little vinegar or lemon juice to brighten the flavor.

* Spring Mix can also be used as a substitute for spinach in any dish, cooked or raw.

* If a recipe calls for Spring Mix and you don’t have any or enough for the recipe, you could substitute any young, tender leafy salad greens such as spinach or baby kale leaves. If you don’t have those available, use any leaf lettuce that you have, such as green leaf, red leaf, oak leaf, or a butterhead lettuce such as Boston or Bibb. Even young arugula leaves and radicchio could be used. Use a mixture of what you have!

* Try quickly steaming Spring Mix with no special equipment. I show how to steam Spring Mix in this video, Easiest Steamed Spring Mix… https://youtu.be/4bZ1cI-2U9c   I have also steamed spinach the same way in the following video, FAST and EASY Steamed Spinach … https://youtu.be/ZWuZHxdPGxg

Herbs and Spices That Go Well with Spring Mix
Anise seeds, basil, capers, chervil, cilantro, dill, garlic, marjoram, mint, mustard powder, parsley, pepper (black), salt, tarragon, thyme

Foods That Go Well with Spring Mix
Proteins, Legumes, Nuts, Seeds: Almonds, beans (in general), beef, chicken, chickpeas, eggs, hazelnuts, lentils, nuts (in general, especially toasted), pine nuts, pistachios, pork, poultry, pumpkin seeds, seafood, sesame seeds, sugar snap peas, sunflower seeds, tahini, tofu, walnuts

Vegetables: Beets, bell peppers, broccoli, cabbage, carrots, celery, chiles, chives, cucumbers, fennel, jicama, leeks, mushrooms, onions, potatoes, radishes, scallions, shallots, sprouts, summer squash, tomatoes

Fruits: Apples, avocados, blackberries, cranberries (dried), lemons, limes, mangoes, oranges, pears, pomegranates, raisins

Grains and Grain Products: Corn and corn chips, croutons, quinoa, rice, wheat

Dairy and Non-Dairy Products: Cheese (i.e., blue, Brie, cheddar, goat, Gorgonzola, Parmesan)

Other Foods: Honey, mayonnaise, mustard (prepared), oil (i.e., flaxseed, grapeseed, olive), salad dressings, tamari, vinegar (i.e., balsamic, red wine, sherry, white wine)

Spring Mix has been used in the following cuisines and dishes…
Salads (i.e., grain, green, potato), sandwiches, veggie burgers, wraps

Suggested Food and Flavor Combos Using Spring Mix
Add Spring Mix to any of the following combinations…

Almonds + Avocado + Carrots + Smoked Tofu + Tomatoes
Apples + Celery + Hazelnuts
Apples + Celery + Lime + Raisins + Walnuts
Avocado + Cilantro
Avocado + Lime
Avocado + Pumpkin Seeds
Balsamic Vinegar + Garlic + Mustard + Olive Oil
Blue Cheese + Pears + Walnuts
Carrots + Cucumbers + Dill + Feta Cheese
Chickpeas + Cucumbers + Feta Cheese + Olives + Red Onions + Tomatoes
Dijon Mustard + Lemon + Olive Oil + Scallions
Dill (Weed) + Garlic + Lemon + Scallions
Fruit + Toasted Pecans + Dried Cherries + Croutons
Goat Cheese + Pecans
Goat Cheese + Strawberries
Green Olives + Toasted Almonds + Vinaigrette Dressing
Lentils + Rice
Pears + Walnuts + Sherry Vinegar

Recipe Links
Grilled Chicken and Grape Spring Salad with Goat Cheese and Honey-Balsamic Dressing https://www.cookingclassy.com/grilled-chicken-and-grape-spring-salad-with-goat-cheese-and-honey-balsamic-dressing/

Greek Chicken, Garden Vegetable, and Spring Mix Salad https://www.foodnetwork.com/recipes/greek-chicken-garden-vegetable-and-spring-mix-salad-recipe-2125971

Spring Mix Salad with Grilled Chicken, Avocado, and Citrus Vinaigrette http://www.dolesalads.ca/recipes/spring-mix-salad-with-grilled-chicken-avocado-and-citrus-vinaigrette/

Karen’s Spring Mix Salad https://www.allrecipes.com/recipe/24383/karens-spring-mix-salad/

Spring Mix Salad with Blueberries, Goat Cheese and Walnuts https://www.wholesomeyum.com/recipes/spring-mix-salad-recipe-with-blueberries-goat-cheese-and-walnuts-low-carb-gluten-free/

Mixed Greens with Bacon and Herbs https://www.epicurious.com/recipes/food/views/mixed-greens-with-bacon-and-herbs-106197

Spring Mix Salad https://www.acouplecooks.com/spring-mix-salad/

31 Recipes for Spring Greens https://www.epicurious.com/ingredients/spring-greens-recipes-gallery

Spring Mix Salad Recipe https://foolproofliving.com/spring-mix-salad/#wprm-recipe-container-49324

Spring Mix Salad https://www.theendlessmeal.com/spring-mix-salad/

25 Recipes to Finish Off That Package of Mixed Greens https://www.tasteofhome.com/collection/mixed-greens-recipes/

The Best Spring Mix Salad Ever https://lexiscleankitchen.com/the-best-spring-mix-salad-ever/#wprm-recipe-container-506442


Resources

https://www.specialtyproduce.com/produce/Spring_Mix_503.php

https://www.verywellfit.com/spring-mix-nutrition-facts-calories-and-health-benefits-4119165

https://www.myfooddiary.com/foods/2968816/spring-mix-greens

https://www.cronometer.com

https://www.verywellfit.com/spring-mix-nutrition-facts-calories-and-health-benefits-4119165

https://www.eatthismuch.com/food/nutrition/spring-mix,496581/

https://jamanetwork.com/journals/jamaneurology/fullarticle/800390

Joachim, David. (2010) The Food Substitutions Bible. 2nd Edition. Toronto, Ontario, Canada: Robert Rose, Inc.

Page, Karen. (2014) The Vegetarian Flavor Bible. New York, NY: Little, Brown and Company.

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Garlic

Garlic 101 — The Basics (REVISED)

Garlic 101 – The Basics (REVISED)

About Garlic
Garlic (Allium sativum) has been used around the world for thousands of years as medicine and to flavor food of all sorts. We often think of it as an herb or spice, but botanically it is considered to be a vegetable. Garlic is a member of the allium family, so it is related to onions, shallots, leeks and chives. Although we typically focus on eating the bulb of the plant, the leaves, stems, flowers, and roots of the garlic plant are also edible.

The bulb of the garlic plant is the most used part. The bulb can be divided into portions known as cloves. Garlic cloves can be eaten raw or cooked for culinary and medicinal purposes. The cloves have a tart, spicy flavor that becomes savory and sweet when cooked. The leaves and flowers are sometimes eaten when they are young and tender.

Garlic is one of the oldest cultivated crops, with reference dating as far back as 5,000 years ago. Garlic grows wild in Central Asia, where it is believed to have originated. Throughout history, people traveling through Central Asia harvested garlic and carried it with them to their destinations, where they began cultivating the plants. Garlic is now used and grown around the world, with China producing about 80 percent of the world’s supply, followed by India, South Korea, Egypt, and Russia.

 

Nutrition and Health Benefits
Garlic packs a nutritional punch with good amounts of potassium, iron, calcium, magnesium, manganese, zinc, selenium, copper, phosphorus, Vitamin B6, Vitamin C, beta-carotene, and zeaxanthin (a carotenoid found in the retina of the eye). Garlic is very low in calories with one average clove having only about 4 calories.

Important Sulfur Compounds in Garlic and Their Medicinal Effects. When garlic is chopped, chewed, or bruised, allicin is formed. It is a type of sulfur compound that gives garlic its classic aroma, and is the active ingredient that appears to help treat so many ailments. However, it is important to know that allicin is an unstable compound and is present only for a short time after a fresh clove has been cut or crushed. Some people take odorless garlic supplements that have the allicin removed. This type of garlic is not as effective for medicinal uses. Enteric coated supplements (that contain allicin) can be used instead of the odorless capsules.

Other compounds in garlic that may play a role in its health benefits include diallyl disulfide and s-allyl cysteine. These compounds enter the body from the digestive tract and are carried in the bloodstream all over the body exerting strong biological effects.

Garlic also contains germanium, an element that has anti-cancer properties. Garlic contains more germanium than any other herb. Garlic now tops the American National Cancer Institute’s list of potential cancer-preventative foods.

Garlic has been used to treat heart disease, various cancers, enlarged prostate, diabetes, arthritis, allergies, flu, fungal infections, oral thrush, diarrhea, and more (a LONG list!). Research has shown that garlic does help to treat many of the ailments that it’s used for. Its antibacterial and antifungal properties help in the treatment of various conditions.

In test tubes, garlic seems to kill cancer cells. Population studies suggest that those who eat more garlic are less likely to get colon, stomach, and esophageal cancers than those who do not eat garlic.

In the Iowa Women’s Health Study involving 41,000 middle-aged women, researchers found that those who regularly ate garlic in addition to fruits and vegetables, had a 35 percent lower risk of developing colon cancer than those who did not regularly eat those foods.

Important Note…Garlic can interact with some medications. If you are taking prescription drugs for any reason, ask your doctor or pharmacist if it’s OK to take any garlic supplements that you are considering. This is especially the case if you are taking any blood-thinning medications.

Immunity Boost. Garlic can help to protect us from illness, including the common cold. In the July-August 2001 issue of Advances in Therapy, 146 people took part in a 12 week study during the winter months of November to February. The treatment group took one allicin-containing garlic supplement a day for the duration of the study, and both groups recorded any common cold symptoms on a daily basis. The treatment group recorded significantly fewer colds than the control group. Also, the control group recorded significantly more days that they were challenged virally with longer duration of symptoms. As a result, the treatment group was less likely to catch colds and recovered faster if they did catch one. The researchers concluded that allicin-containing garlic supplements can help to prevent attacks by the common cold virus and also lesson the severity of illness if someone does become infected.

Another study reported in the June 2012 issue of Clinical Nutrition (Edinburgh, Scotland), researchers found similar results where supplementation with aged garlic extract (2.56 grams per day) enhanced immune cell function by reducing the severity of colds and flu, and reduced the number of days sick by 61 percent.

Antimicrobial Properties. Garlic has long been associated with its benefits for helping to fight cancer, inflammation, and fungal, viral, and bacterial infections. In the July 2021 issue of the journal Frontiers in Microbiology, researchers discussed the various antimicrobial benefits of the organosulfur compounds in garlic. Specifically, these compounds included allicin, ajoenes, and allyl sulfides. They found that these compounds exhibit a range of antibacterial properties, destroying bacterial biofilm, bacterial toxins, as well as activity against a wide range of bacteria including multi-drug resistant strains. These compounds form bonds with specific enzymes, effectively breaking down the bacterial membrane. Drug resistant bacteria have become a global threat to our health and well-being. The compounds found in garlic can help to play an important role in the fight against serious pathogens. Consuming garlic, especially raw garlic that has been freshly cut, chopped or crushed, can help improve your health and aid your immune system whenever you are fighting any type of bacterial or other microbial infection.

Reduced Blood Pressure. It is well established that high blood pressure (hypertension) can be a contributing factor to heart disease and stroke. Numerous research studies have verified that garlic supplements (in doses of 600 to 1500 mg a day) can have a significant impact on reducing blood pressure in people with hypertension. The doses found to be effective were equivalent to about four cloves of garlic per day.

Improved Cholesterol Levels. Garlic has been shown to lower total and LDL (low-density lipoprotein) cholesterol. Numerous studies have tested garlic supplements for their cholesterol-lowering ability and found that in subjects with high cholesterol, garlic supplements lowered total and LDL cholesterol by 10 to 15 percent. When tested, garlic seemed to have no specific effect on HDL (high-density lipoprotein) or triglyceride levels. Study results on the cholesterol-lowering effects of garlic are mixed, but the greatest benefit appears to come from eating raw garlic that was cut or crushed shortly before consuming it.

Antioxidants. Antioxidants are extremely important in helping the body to fight free radical molecules that contribute to disease and the aging process. In numerous studies, garlic has been found to contain antioxidants that support the body’s mechanisms against oxidative damage. High doses of garlic supplements have been shown to increase antioxidant activity in humans, especially reducing oxidative stress in people with hypertension. Researchers have speculated that with the combined effects of reducing cholesterol and blood pressure, plus with its antioxidant benefits, that garlic (including aged garlic extract) may reduce the risk of brain conditions like dementia and Alzheimer’s disease.

Heavy Metal Removal from the Body. At high levels, the sulfur compounds in garlic have been shown to protect against organ damage from toxic heavy metals. In the May 2012 issue of Basic and Clinical Pharmacology and Toxicology, researchers reported that lead levels in the blood were reduced by 19 percent in employees who worked at a car battery plant (who had excessive lead exposure due to their work environment). The subjects were given 1200 micrograms of allicin three times a day for four weeks. The allicin also reduced many clinical signs of heavy metal toxicity, including headaches and hypertension. The allicin supplement was found to be more effective than the drug d-penicillamine (a drug given to patients to remove metals from the body).

According to Anthony William, the Medical Medium, garlic extracts toxic heavy metals from the colon and gives us a powerful immune boost. He says that garlic is most effective when consumed raw.


How to Select Garlic
Look for a solid, healthy looking bulb that is compact with taut, unbroken skin.

Avoid any bulbs that are damp or have soft spots on them. Also avoid bulbs of garlic that have a strong garlic aroma. The strong garlic smell indicates it has been handled roughly and the cloves are starting to break down, releasing allicin. A heavy, firm bulb, with little aroma and no obvious damage indicates one that is fresh and flavorful. If it feels light, it may be old and dried out.

If you see garlic that has begun to sprout, it is on the older side. It will be perfectly safe to eat, but the flavor will be sharper and less sweet than newer heads of garlic. If sprouting garlic is all you can find, buy only what you will use in a month and store it in a cool, dark place, away from heat (not next to the stove).


How to Store Garlic
Garlic keeps longest when stored at 60 to 65°F and in moderate humidity. At room temperature, whole bulbs can be kept hanging in mesh bags or in loosely woven baskets, away from heat, moisture, sunlight, and where there is good air flow.

Garlic can be kept in the crisper drawer of the refrigerator. But once put in the refrigerator, it needs to be kept there until it is used. If refrigerated then removed for storage at room temperature, it will soon begin to sprout.

Leftover peeled cloves or chopped garlic will keep in the refrigerator in a small, tightly covered container. Try to use it within two or three days.

About the Different Forms of Garlic
Garlic can be purchased in different forms, including fresh bulbs, jarred minced garlic, dried granulated garlic, dried garlic powder, and even pickled and fermented garlic. Each form has its own applications. The following information helps to clarify the best uses for dried and fresh garlic.

Fresh Garlic Bulbs. Garlic bulbs are the entire head of garlic as it is grown. Each bulb contains segments (cloves) that are encased in a thin papery skin that can easily be separated from the bulb. One bulb can have anywhere from 8 to 20 cloves, depending on the species of garlic.

There are two basic types of fresh garlic that can be found in most grocery stores. Softneck varieties of garlic are the most common type of garlic found in stores. They do not have a center stalk. They often have 10 to 20 cloves. Hardneck varieties of garlic have a clearly visible, thick woody hard center stalk. They typically have 8 to 12 cloves in a bulb. The hardneck varieties of garlic are considered to be more of a delicacy than the softneck type.

Fresh garlic is suitable for roasting, being pounded into a paste, being chopped or minced into fine pieces, or being crushed with a garlic press. It may be included in any dish that calls for garlic.

Jarred Garlic. Jarred garlic may be sold minced or with whole cloves. It may be preserved in water or oil. Sometimes, jarred garlic may be packed with salt or other seasonings to help keep it fresh or impart other flavors. Most, if not all brands, of jarred garlic (whether minced or whole) have been pasteurized, which is a heat process that kills off any unwanted pathogens that may be in the food. This helps to preserve the contents of the jar, making it safe for us to eat.

Jarred garlic is usually sold in the produce section of most grocery stores. Jarred garlic will not have the same potent flavor as does fresh garlic. It will taste milder and will not impart a strong flavor to foods as would fresh garlic. This can be an advantage if you only want a subtle garlic flavor in a particular dish. Also, the pieces of jarred minced garlic will be very small and will soften easily when added to liquid ingredients in a recipe. Using jarred garlic can also be a time-saver if you are in a rush to prepare food that calls for minced garlic.

Dried Granulated (or Minced) Garlic. Dried granulated or minced garlic is minced garlic that has been preserved by drying and is often packaged in a plastic jar. It has a coarse texture, similar to that of cornmeal. It is available in the spice isle of most grocery stores. Using dried minced garlic saves time in food preparation and is often a pantry staple to have available in case you run out of fresh garlic, or if a recipe calls for dried granulated garlic. Dried granulated garlic can be added to dry rub mixtures and vegetable seasoning mixes. Also, it is commonly added to stir-fries, salad dressings, soups, stews, and sauces. Dried granulated garlic distributes well in such foods and adds garlic flavor without adding any extra moisture to the food.

Dried Garlic Powder. Garlic powder is made from garlic cloves that have been dried and ground into a fine powder. It can add an intense garlic flavor to any dish or recipe. Garlic powder is often sprinkled on popcorn, into scrambled eggs, and added to ground meats for a bold flavor.

Fermented Garlic. Fermented garlic has been used in traditional medicine around the world since antiquity. Hippocrates, an ancient Greek physician, used garlic as medicine. It was also used medicinally by ancient Egyptians, Babylonians, Romans, and Chinese.

Fermented garlic is also known as “black garlic” and is made from fresh garlic that has been fermented. The fermentation process turns the garlic a dark color and reduces the intense flavor that it has in its raw state. Fermented garlic is described as being sweet with a chewy, jelly-like texture.

According to https://webmd.com, several studies have shown that black garlic serves numerous functions in the body, including as an antioxidant, antiallergen, antidiabetic, anti-inflammatory, and anticarcinogenic agent.

How to Prepare Garlic
Peel away as many of the outside papery layers as possible and discard.

If cloves are tight and can’t be easily pulled free, use the ball of your hand to press and roll the garlic against your cutting board to loosen the cloves.

Slice off the end of the clove, where it was attached to the bulb. Then place the clove beneath your chef’s knife and whack the knife with your other hand; this will loosen the papery skin. Remove and discard any skins.

Start by slicing the clove. For a fine chop, hold the tip of the knife with one hand and use the other to rock the blade back and forth over your slices.

For garlic that’s almost pulverized, place a clove into a garlic press and press down until the whole clove comes through the holes.


How to Preserve Garlic
Freezing Garlic. You can freeze garlic, though some people think frozen garlic isn’t quite as good as fresh. Put peeled cloves into a food processor or blender with a little water, pulse until they are evenly minced, and then freeze the puree in ice cube trays. Another way is to spread it out in a thin (and eventually breakable) layer on a silicone sheet. Once frozen, store the cubes or pieces in an airtight container. Be sure to use it within two months for the best flavor.

Dehydrating Garlic. Fresh garlic can be dehydrated. Peel and slice the garlic, then follow your dehydrator manufacturer’s instructions for time and temperature to dry your garlic. Note that this WILL make your house have a strong garlic odor! Some people opt to put their dehydrators outside on a porch during this process to avoid having the house smell like garlic. Store dried garlic at room temperature in an airtight container.

Pickling Garlic. Pickled garlic is an easy way to mellow out the flavor while preserving your garlic until you need it. Recipes abound on the internet for pickled garlic. They are simple to follow and come in different variations that should please just about anyone’s taste preferences.

Freezing Roasted Garlic. If you have lots of garlic available, it can be roasted, then frozen. Preheat your oven to 400°F. Trim the tops off of whole heads and discard. Place each garlic bulb on a piece of foil, drizzle with olive oil, and season with salt and pepper, as desired. Wrap tightly and place it in a baking dish. Roast until the garlic is golden brown and tender, about 30 to 60 minutes, depending on the size of the bulb. Let it cool slightly, then squeeze the garlic out of their skins into ice trays. Cover and freeze. When frozen, transfer the cubes to a freezer bag or container. Label with the date and use it within 2 or 3 months for best flavor.

Cooking/Serving Methods and Tips
Fresh garlic can be roasted, sautéed, added to soups, stews, casseroles and sauces, added to pizza toppings, and added to a whole host of dishes. Also, it can be used to flavor oil, and pickled (as above). It is usually used to flavor other foods rather than eaten alone. Below are some tips on cooking with garlic.

To roast a garlic bulb, lightly grease a casserole dish with olive oil, add some clean bulbs, and bake at 350F until the bulbs are soft, usually about 45 minutes. Cut the tips off the bulbs and cloves and squeeze out the now soft flesh. If needed, freeze the garlic in an airtight freezer container. The high oil content means it never freezes hard, and you can scoop the clove contents out with a spoon as needed. Roasted garlic will keep about a week in the refrigerator.

Another way to roast garlic is to preheat the oven to 400F. Slice the top off of a bulb of garlic and place the bulb on a piece of aluminum foil. Drizzle the bulb with oil and wrap it with the foil. Place on a baking sheet and roast until the bulbs are lightly browned and tender, about 30 to 60 minutes, depending on the size of the bulb.

To roast a few garlic cloves, heat a heavy skillet over medium heat for a few minutes. Remove the garlic cloves from the bulb. Leave the skins on the cloves and add them to the hot skillet. Allow them to roast for 7 to 8 minutes, turning the cloves over every 2 minutes or so. The garlic cloves should turn golden brown, and may be charred in some areas. Remove them from the pan and allow them to cool before using. The skins should be easy to remove.

Garlic can burn easily and burned garlic is not enjoyable (it’s bitter). To keep from burning your garlic, add it toward the end of sautéing onions or other vegetables. It can be added early in the sautéing process if it’s of a short duration.

To get the most allicin from your garlic, use fresh garlic rather than jarred. Allicin dissipates within days of being stored in water, as in jarred minced garlic. Also, cutting your garlic when you’re ready to use it, then letting it sit for 10 to 15 minutes will yield the most allicin it has to offer. When garlic is cut, oxygen reacts with enzymes in the garlic, which triggers the formation of allicin. Waiting that brief time from cutting to using garlic allows time for the reaction to take place.

Flavor. The more you cut garlic cell walls, the stronger the flavor will be. To get a mild garlic flavor, slice it. To get a strong flavor, crush the garlic. Coarsely chopped garlic will have a flavor in between the two.

Also, the longer your garlic cooks in with other foods, the less flavor it will impart. To get the most garlic flavor, add the garlic toward the end of cooking.

Quick Ideas and Tips for Using Garlic
* Add garlic to cooked vegetable dishes.

* Add minced garlic to vegetable salads.

* Add finely minced garlic to salad dressings.

* Add garlic to guacamole, salsa, and hummus.

* Add garlic to broths and soups.

* Add minced garlic to cucumber or zucchini noodles.

* Add minced garlic to baked potatoes.

* Add garlic to pizza.

* The more you cut garlic, breaking open cell walls, the stronger the flavor will be. To get a mild garlic flavor, slice it. To get a strong garlic flavor, crush the garlic. Coarsely chopping garlic will have a flavor in between the two.

* To get the most allicin from your garlic, always use fresh garlic rather than jarred. Allicin dissipates quickly when garlic is stored in water, as in jarred minced garlic. Cut your garlic and allow it to sit for 10 to 15 minutes before using it to get the most allicin. This allows time for oxygen to react with the enzymes in the garlic, triggering the formation of allicin.

* Garlic can burn easily and burned garlic tastes bitter. To keep it from burning, add garlic toward the end of sautéing onions or other vegetables. It can be added early in the sautéing process if it will be done quickly.

* It’s helpful to know that the longer garlic cooks in with other foods, the less flavor it will impart. To get the most garlic flavor, add it toward the end of cooking.

* If a recipe calls for garlic and you suddenly realize you don’t have any garlic on hand, any of the following can be used as a substitute for 1 clove of fresh garlic: 1/8 tsp garlic powder, ¼ tsp dried granulated garlic, ½ tsp dried garlic flakes or instant garlic, ½ tsp garlic salt (be sure to reduce the recipe by ½ tsp of salt), ½ tsp garlic juice, ½ to 1 tsp minced shallots, ½ tsp garlic chives, ½ tsp jarred minced garlic or liquid garlic seasoning.

* 1 head or bulb of fresh garlic usually has 8 to 12 cloves. One average size clove is about ½ tsp minced garlic.

* To remove garlic smell from your fingers, rub them on stainless steel under cool running water.

 

Herbs and Spices That Go Well with Garlic
Basil, bay leaf, capers, chili pepper flakes, chives, cloves, ginger, herbs (in general), mint, oregano, paprika, parsley, pepper (black), rosemary, saffron, sage, salt, thyme, turmeric

Foods That Go Well with Garlic
Garlic is commonly used with meats, fish and other seafood, beans, vegetables of all types, salads, salad dressings, pasta sauces, quinoa, cheese dishes, garlic bread, and for flavoring butter. The following list may help you in developing recipes and meals including garlic.

Proteins, Legumes, Nuts, Seeds: Almonds, beans (in general), beef, chicken (and other poultry), chickpeas, eggs, fish, lamb, legumes (in general), lentils, meats (in general), peanuts, peas, pine nuts, pork, pumpkin seeds, tahini, tofu

Vegetables: Artichokes, asparagus, beets, broccoli, broccoli rabe, carrots, cauliflower, chard, chiles, eggplant, escarole, fennel, greens (bitter), kale, leeks, lettuce, mushrooms, onions, potatoes, shallots, sorrel, spinach, squash (summer and winter), tomatillos, tomatoes and tomato sauce, yams, zucchini

Fruits: Lemon, olives, oranges

Grains and Grain Products: Bread, bread crumbs, corn, couscous, noodles (esp. Asian), pasta

Dairy and Non-Dairy Products: Butter, cheese (i.e., feta, goat, Gruyère, Parmesan, ricotta, Swiss), sour cream, yogurt

Other Foods: Chili pepper paste, chili pepper sauce, oil (esp. olive, sesame), salad dressings, soy sauce, stock, tamari, vinegar (esp. apple cider, balsamic, red wine, rice wine)

Garlic has been used in the following cuisines and dishes…
Aioli (i.e. garlic mayonnaise), American cuisine, casseroles, Chinese cuisine, curries, dips, French cuisine, Greek cuisine, Indian cuisine, Italian cuisine, Latin American cuisines, Mexican cuisine, Middle Eastern cuisines, pasta dishes, pesto, pistou, pizza, purees, salads and salad dressings, sauces, soups, Spanish cuisine, spreads, stews, stir-fries, Turkish cuisine, Vietnamese cuisine

Suggested Food and Flavor Combos Using Garlic
Add garlic to any of the following combinations…

Almonds + Bread Crumbs + Lemon + Olive Oil + Parsley
Basil + Olive Oil + Tomatoes
Bread Crumbs + Mushrooms + Parsley
Broccoli + Lemon
Chard + Potatoes + Rosemary
Feta Cheese + Oregano
Ginger + Parsley
Kale + Tamari
Leeks + Potatoes + Saffron [in soups and vegetable stock]
Lemon + Parsley
Olive Oil + Parsley
Olive Oil + Rosemary
Parsley + Sage
Potatoes + Rosemary

 

Recipe Links
4 Tips for How to Cook with Garlic http://www.eatingwell.com/article/275955/4-tips-for-how-to-cook-with-garlic/

Creamy Roasted Garlic Potato Soup with Crispy Brussels and Chili Oil https://www.howsweeteats.com/2015/01/creamy-roasted-garlic-potato-soup-with-crispy-brussels-chili-oil/

30 Recipes for Garlic Lovers https://www.tasteofhome.com/collection/recipes-for-garlic-lovers/view-all/

21 Recipes Every Garlic Lover Should Know https://www.foodnetwork.ca/everyday-cooking/photos/garlic-recipes-you-should-know/#!garlic-sauce

25 Garlic Recipes for *Garlicy* Good Dinners https://www.brit.co/garlic-dinner-recipes/

25 Garlic Recipes No One Can Resist https://insanelygoodrecipes.com/garlic-recipes/

13 Delicious Recipes That Are Heavy on Garlic https://www.thespruceeats.com/delicious-recipes-that-are-heavy-on-garlic-4800090

27 Garlic Recipes That Put Our Favorite Ingredient Front and Center https://www.delish.com/cooking/g18/garlic-recipes/

12 Great Garlic Recipes to Try https://www.acouplecooks.com/garlic-recipes/

Roasted Garlic https://www.acouplecooks.com/roasted-garlic/

Mashed Red Potatoes with Garlic https://www.acouplecooks.com/mashed-potatoes-with-kale-and-garlic/

Easy Garlic Bread https://www.acouplecooks.com/easy-garlic-bread/

Roasted Garlic (And 25 Things To Do With It) https://www.thewickednoodle.com/25-things-roasted-garlic/

 

Resources
https://www.webmd.com/vitamins/ai/ingredientmono-300/garlic

https://en.wikipedia.org/wiki/Garlic#Origin_and_major_types

http://mentalfloss.com/article/63100/11-things-you-might-not-have-known-about-garlic

https://www.disabled-world.com/medical/alternative/herbal/garlic.php

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About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Fruits and Vegetables

Food Safety 101

Food Safety 101

Food Safety is Important for Everyone. Prevention is key!
Foodborne illness, also referred to as foodborne infections, foodborne disease, or food poisoning can affect absolutely anyone. Researchers have identified over 250 foodborne diseases, with most of them being caused by viruses, bacteria, or parasites. Foodborne illness can also occur from contamination of chemicals or other toxins in food.

Foodborne illness affects as many as 1 in 6 Americans annually. The Centers for Disease Control (CDC) estimates that each year 48 million people get foodborne infections, with 128,000 being hospitalized, and 3,000 dying as a result of their illness. The effects can range anywhere from mild digestive distress to death, and many problems in between. It can result in very serious consequences, so foodborne illness should not be taken lightly. Knowing how to avoid foodborne illness, recognizing the symptoms, and knowing what to do if you do encounter such illness can literally be life-saving. It’s something we should all be aware of, with knowing how to ward off any potential problems cannot be underestimated.

High Risk Populations. Some individuals are more prone to developing foodborne illness, and if they do get sick, their health risks become increased. This includes people with a weakened immune system, such as those undergoing cancer treatment, those who have certain illnesses such as diabetes, liver or kidney disease, those who have had organ transplants, or HIV/AIDS, or are taking certain medications, children under the age of 5, adults 65 years of age and older, and pregnant women.


Some Pathogens That Cause Foodborne Illness

The most common pathogens that cause foodborne illness in the United States are:

* Norovirus. Norovirus is the most common foodborne illness, and it is a very contagious virus. It can arise from consuming food or beverages infected with the virus. However, it can also be spread from person to person, especially when someone is caring for the infected person. Symptoms of norovirus include vomiting, diarrhea, abdominal cramps, and mild fever.

* Salmonella. Salmonella are bacteria live in the intestines of mammals. People usually come in contact with it by eating food that was contaminated by animal feces. Symptoms of a salmonella infection include vomiting, diarrhea and abdominal cramps.

* Clostridium perfringens. The CDC estimates that this bacterium causes almost 1 million foodborne illnesses in the United States every year. The bacterium produces spores in their inactive forms that can survive heat, dryness, and other environmental conditions. The bacteria become active and multiply when food is kept at an unsafe temperature (between 40-140°F) for an extended period of time. When someone eats the food, C. perfringens produces a toxin that causes diarrhea. Foods typically linked with this type of foodborne illness include poultry (such as turkey and chicken), meats (such as beef and pork), and gravy. Outbreaks of this type of infection tend to happen where large numbers of people are served and keeping food at the proper temperatures is difficult. Such settings include hospitals and school cafeterias, prisons, nursing homes, and large events serving catered food. Most of such outbreaks happen in November and December with many being linked to common holiday foods such as turkey and roast beef.

* Campylobacter. This bacterium causes about 1.5 million illnesses annually in the United States. The infection can happen when people eat raw or undercooked poultry, or something that touched it. It can also be transmitted by eating other foods, including infected seafood, meat, and produce, by having contact with animals, and by drinking untreated water. People usually recover without treatment, but some need antibiotics. Symptoms include diarrhea (often bloody), fever, and stomach cramps. Nausea and vomiting may occur along with the diarrhea. Symptoms often start 2 to 5 days after ingesting the tainted food, and can last about one week. Sometimes complications such as irritable bowel syndrome, temporary paralysis, and arthritis can occur. In those with a weakened immune system, Campylobacter infection can spread to the bloodstream causing a life-threatening infection.

* Staphylococcus aureus (Staph). Food poisoning caused by Staph is a gastrointestinal illness caused by eating foods contaminated with toxins produced by the bacterium. The illness is characterized by a sudden onset of nausea, vomiting, and stomach cramps. Most of those infected will have diarrhea. Symptoms occur quickly, usually within 30 minutes to 8 hours after consuming the item with the Staph toxin. Symptoms last no longer than one day, and severe illness is rare. The illness cannot be passed from one person to another.

About 25% of people and animals have Staph on their skin and in their nose. It usually does not cause illness in healthy people, but Staph makes toxins that can cause food poisoning. Food contaminated with the toxin may not smell bad or look spoiled. Foods that are not cooked after handling are particularly at risk of being contaminated with Staph. Such foods include sliced meats, puddings, pastries, and sandwiches. People who carry Staph on their skin can contaminate food if they don’t wash their hands before working with food. The bacteria themselves are killed by cooking, however, the toxins are not destroyed by the heat and will still be able to cause illness.

 

Some other pathogens that don’t infect as many people as the most common ones, but their illnesses are more likely to lead to hospitalization include:

* Clostridium botulinum (Botulism). Botulism is a rare, but very serious disease caused by a toxin produced by this bacterium (and also some closely related other types of Clostridium bacteria). The toxin attacks the body’s nervous system, causing difficulty breathing, muscle paralysis, and even death. The toxin can be produced in food, wounds, and even the intestines of infants. Interestingly, the bacteria that make the toxin are found naturally in many places and it is rare for them to make people sick. The bacteria produce spores that help the bacteria survive in the environment. The spores usually do not cause sickness. However, under certain conditions, the spores can grow and make a potent lethal toxin. The conditions that allow the spores to grow and produce toxins include: low or no oxygen (anaerobic) environment, low acid, low sugar, low salt, a specific temperature range, and a certain amount of water. Improperly home-canned, preserved, or fermented foods can provide the right conditions for this to happen. When the foods are eaten, people can become seriously sick, or even die if they don’t get medical attention quickly.

Symptoms of botulism usually start with weakness of the muscles that control the eyes, face, mouth, and throat. The weakness may spread to the neck, arms, torso, and legs. Botulism may also weaken the muscles involved in breathing, which can lead to breathing difficulty and possible death.

* Listeria. Listeriosis is not very common in the United States, but it is the leading cause of death among those infected with foodborne illnesses. It is caused by eating food contaminated with Listeria monocytogenes. About 1,600 people get listeriosis each year, with about 260 dying. Mild cases cause gastrointestinal distress, which resolves on its own. However, the bacteria can become invasive in the body, making its way into the blood and even brain. When this happens, it can cause meningitis, miscarriage, and other fatalities. The bacterium is most likely to cause illness in pregnant women and their newborns, adults aged 65 and older, and people with weakened immune systems.

Listeria can hide in many foods. In the 1990s, infections were mostly linked to deli meats and hot dogs. Currently, Listeria outbreaks are often linked to dairy products and produce. Recent outbreaks have been traced to soft cheese, celery, sprouts, cantaloupe, and ice cream.

* Escherichia coli (E. coli). Many strains of E. coli are harmless. However, certain strains that can enter the body from contaminated food or water can cause diarrhea, urinary tract infections, respiratory illness, and other illnesses.

* Vibrio. Vibriosis causes about 80,000 infections with 100 deaths in the United States annually. People become infected by eating raw or undercooked seafood, or exposing a wound to seawater. Most infections happen from May through October when water temperatures are warmer.

Vibrio can cause watery diarrhea often accompanied by abdominal cramping, nausea, vomiting, fever, and chills. The symptoms often occur within 24 hours of ingesting the tainted food, and last about three days. Severe illness is uncommon, and usually occurs in people with a weakened immune system.

The bacteria can cause a skin infection when an open wound is exposed to salt water or brackish water, which is a mixture of fresh and salt water, often found where rivers meet the sea.


Symptoms of Food Poisoning
Most people with a foodborne illness recover without medical treatment. However, those with severe symptoms should seek medical attention as soon as possible.

Some common symptoms of foodborne diseases are:

* Nausea
* Vomiting
* Stomach cramps
* Diarrhea

It’s important to note that symptoms may differ from person to person, and may also depend on which pathogen or toxin contaminated the food. Sometimes, symptoms can be very severe, even life-threatening.

Common Food Safety Mistakes
No one intentionally does something to cause foodborne illness among their family and friends. However, some innocent mistakes can cause serious illness when handling food, especially raw meat, fish and poultry. Being aware of simple mistakes that can easily happen can help to prevent serious illness. The following are some common food safety mishaps that can happen when a person is not thinking about food safety.

* Leaving raw meat out of the refrigerator for an extended amount of time. This allows harmful bacteria to breed and can possibly make someone very, very sick. Such a thing can happen when someone is preparing the grill. It’s best to leave the raw animal foods covered and in the refrigerator until everything is ready for cooking or grilling.

* Leaving cooked or raw food uncovered or unrefrigerated beyond safe times, especially when eating outside. This exposes food to insects, debris, viruses, and bacteria, in addition to the food being kept in the temperature danger zone (40°F to 140°F) too long. When left within the danger zone range too long, harmful bacteria can flourish potentially making the food dangerous to eat. Keeping food covered, while keeping hot food hot and cold food cold can go a long way in avoiding foodborne illness. Always put extra food away as soon as possible after serving.

* Not putting leftover foods away in a timely manner. Leftover food should be refrigerated within two hours of being cooked, when dining inside. Note that this is two hours from the time something is cooked, not two hours from when you’re finished eating. This includes take-out foods or leftover foods from dining out that you elect to take home with you. When eating outside on a hot day, the food should be refrigerated within one hour of being cooked. Foods left out for prolonged times may easily allow the growth of potentially harmful bacteria to grow within. Anyone who eats that food later in the day or in the next day or two could possibly become very sick.

* Not properly sanitizing and disinfecting food preparation surfaces and tools. This can accidentally spread unsafe food juices and/or particles on counters, knifes, cutting boards, plates, tongs, and other surfaces or tools used for food preparation and serving.

* Using the same food preparation tools and surfaces for all foods. This can create an environment where bacteria and viruses are not contained to specific areas and are more likely to spread. This is especially true when handling raw, then cooked animal foods along with fresh produce that will be served raw.

* Sitting food out in the sun. This warms the food, increasing the rate at which pathogens can multiply and reduces the time frame for safe food consumption. Being mindful of temperature regulation and the environment prepared food is exposed to, especially when dining outside can go a long way in preventing foodborne illness.


The Importance of Cleanliness

Personal Hygiene
Wash hands and surfaces often! Germs that can cause foodborne illness can live on your skin. Because of that, it’s very important to wash hands often. This is especially important after using the restroom, blowing your nose, touching or scratching a wound, covering your mouth with your hand when you sneeze or cough, working around others who are sick, changing diapers or assisting a child in the bathroom, handling chemicals, brushing your hair, handling money, handling or petting an animal, handling raw meat, seafood, or poultry, chewing tobacco or smoking, eating, using electronic devices, taking out the trash, handling dirty items (no matter what they are), and touching anything that may contaminate your work area or food.

To thoroughly wash your hands, use warm water and soap, and scrub all areas for at least 20 seconds. Rinse hands well and dry with a clean cloth or fresh paper towel.


Utensils and Equipment

Food preparation and serving equipment and utensils should routinely be washed with hot, soapy water (or washed in a dishwasher) after each use. This includes dishes, glassware, pots and pans, cutting boards, preparation knives and serving utensils, reusable straws, lunchboxes, water bottles, and plastic food containers.

Sanitation on a regular basis can be important for preventing foodborne illness, especially if you prepare raw meats, seafood, and/or poultry. Utensils may be placed in a pot of boiling water for 5 minutes. Remove them with tongs and allow them to cool before being stored.

To sanitize cutting boards, larger equipment, or items that cannot be boiled, prepare a sanitizing solution of one tablespoon of bleach in one gallon of water. Allow items to soak at least 2 minutes, or up to 5 minutes. Remove them from the solution and allow them to air dry. There is no need to rinse them after being sanitized, unless a stronger bleach solution is used. In that case, rinsing with potable water is necessary. Prepare your sanitizing solution fresh, as needed, because it will not keep beyond 24 hours. It is very important to note that bleaches that contain thickening agents, fragrances, or other additives are not considered to be “food grade” and should not be used on food, plates, utensils, or other equipment that will come in contact with food.

When cleaning sinks and all equipment that will be used in food preparation, it’s important to remember that any disinfectants or cleaning agents used in their cleaning (other than the weak sanitizing bleach solution detailed above) must be rinsed very well so all traces of such chemicals are removed after being cleaned. Residues left from such chemicals can be transferred to food during preparation, potentially causing foodborne illness in those who eat the food.

Surfaces
To sanitize kitchen surfaces such as countertops, work tables, refrigerator shelves and door handles, and oven door handles, prepare a bleach solution of 1/3 cup of bleach to 1 gallon of water (4 teaspoons of bleach per quart of water). Wipe the solution on the surface to be sanitized and allow it to sit for at least one minute before wiping it off with a clean cloth or paper towel.

Important! Do not use bleach on marble, non-stainless steel, aluminum, silver, or chipped enamel. Also, NEVER mix bleach with any other chemicals. Only mix it with water. Be sure to wear gloves, use cloths or sponges that you don’t mind getting bleach on. Wear clothing that would be safe to wear around bleach in case some splashes on you. Make sure you have good ventilation when using bleach products.


Separate to Prevent Cross-Contamination

Biological Contamination. For food safety, it is critically important to keep raw animal products that will be cooked (like raw meat, fish, poultry, and eggs) away from fresh produce or other foods that will be eaten raw. Raw animal products may be contaminated with harmful bacteria that can make us very sick if ingested, even in tiny amounts. Such foods should be kept separate when shopping, bagging, storing, preparing, or working with these foods in any way imaginable.

Using color coded cutting boards and utensils is helpful in preventing biological cross-contamination. Designating a specific color of cutting board to always be used when cutting raw animal foods and another specific color to always be used when preparing raw produce is extremely helpful in preventing such cross-contamination. Washing and also sanitizing your cutting boards and utensils after each use can be extremely helpful in preventing such contamination. Also, never place cooked food back on the same plate or cutting board that previously held raw food, especially raw animal foods. If you must use that same place, wash it in hot soapy water first, and preferably, also treat it with a sanitizing solution before reusing it. Do not reuse a cutting board in this way because some are porous and you may not remove all potential pathogens that are on it.

Also, be sure to also sanitize kitchen counters and work areas after cutting or handling raw animal foods. Even a small amount of raw meat juice splashed on a kitchen counter can be enough to contaminate food that will be consumed raw if it comes in contact with that area. It’s important to be mindful of keeping your work areas and all tools that were used sanitized after working with any raw animal foods and before doing anything else, to prevent possibly harmful cross-contamination.

Chemical Contamination. Chemical contamination happens when food come in contact with chemicals or factors that are not intended to be ingested. The most common causes of such contamination include cleaning products in the food storage or preparation area, and pesticides and herbicides from unwashed fruit and vegetables.

Products such as detergents, sanitizers, and other chemicals you may have in your kitchen are potential contaminants if they come in contact with your food. Such items should always be stored well away from food and food preparation areas. They should be stored in their original labelled containers. Make a point of never storing food in any container that was used for storing chemicals because any residue on the container could possibly leach onto the food. When using chemicals in your food storage and preparation area, always remember to rinse well after cleaning and sanitizing.

When preparing fresh fruits and vegetables, always rinse them well before peeling, cutting, or preparing them in any way. This includes thick-skinned produce that will be peeled and the peel discarded, such as a melon. If a melon is not washed before being cut, any soil, microorganisms, or chemical residues that linger on the outside of the peel can be carried inward to the edible flesh when you cut into it with a knife. This could lead to possible foodborne illness, depending upon what was on the surface. Washing before cutting is critical to preventing such a mishap.

If you are reactive to chemical residues on fresh produce such as apples, and want to remove more residue than simple rinsing with water can do, there is a way to remove most of what was left on the food. Make enough of a solution of 2 cups water to 1 teaspoon of baking soda to completely submerge the food. Place the food in the solution, weighing it down if needed (because some items such as apples will float). Allow the food to soak in the solution for up to 15 minutes. Remove the food from the soaking solution, rinse, then dry well and store them as usual. Wash and rinse your soaking container well to remove any residue. This tactic has been proven scientifically and works well for removing chemical residues from foods. Here is a link to a video I released on this technique… https://youtu.be/AsUAD6EWyzw


Physical Contamination
. Raw meat, poultry, and fish may be contaminated with harmful bacteria. Such foods should always be kept separate from other foods, especially those that are already prepared or will be eaten fresh. In the refrigerator, fresh foods or those foods that have already been prepared should be stored on shelves above shelves where any raw animal foods are being kept. The raw animal foods should be kept tightly wrapped to help prevent any fluids from leaking out of their packaging. This protects your fresh or prepared food from possibly being contaminated with any drippings from the raw animal foods. If any leaking does occur, be sure to thoroughly clean and sanitize the refrigerator shelf before placing any other items in that area.

Also, it is important to be mindful of keeping designated cutting boards and utensils for use with raw animal foods and raw produce items. Using color-coded utensils and cutting boards designated for such items is an excellent way to prevent cross-contamination and cross-contact of possible bacteria in your kitchen. Designate a specific color, such as green, for use with fresh fruits and vegetables. Another color, such as red or orange can be designated only to be used when cutting raw meats, fish, and poultry.


Common Allergens.
If someone you prepare food for is reactive to any specific food, then extra care should be taken to avoid cross-contact of that food with other foods when preparing any meal. Using color-coded utensils and cutting boards would be helpful in making sure there is no cross-contamination. Also, use care in keeping the allergen away from other foods in storage, or at least wrap it well, so there is no chance it will spread (in the pantry, refrigerator, and freezer) in any way onto other foods nearby.

Some highly sensitive people may even react to the aroma of a specific food. If you have someone you prepare food for who is extremely reactive to something, it may be best not to have that food in the home at all. It’s far better to be safe than sorry!


About Washing Food

Fruits and Vegetables. Fresh produce usually should not be washed until you are ready to use it. When in doubt, check the food label or packaging that it came in. Foods with an inedible peel, such as melons, citrus fruits, and avocados still should be washed before being cut. This is because any soil or germs on the outside of the peel can be carried into the edible flesh with a knife as it pierces the skin. To prevent this, always wash all fruits and vegetables before using them, even if they will be peeled first. The US Food and Drug Administration suggests we use a vegetable brush to scrub firm produce, such as a cucumber.

Meats, Poultry, Fish. The flesh of meats, poultry, and fish should not be washed before being cooked. If there are bacteria on the surface of such foods, washing them first can spread the bacteria onto clean surfaces in your kitchen, greatly increasing the risk of foodborne illness. For instance, if contaminated poultry is rinsed in a sink, the sink will then harbor the bacteria. If any of the rinsing water splashed on the faucet handles or countertop, you greatly increase the risk of spreading the bacteria on other foods, equipment, kitchen cloths, and/or utensils from being in contact with the splashed water. The only way to prevent this is to never rinse such foods. The only way to kill bacteria that are on fresh animal foods is to cook them to the proper internal temperature.


Food Safety When Cooking

When cooking, it is important to heat foods to the proper minimum internal temperature to be sure any bacteria in or on the food is destroyed. A food thermometer is essential for this task. See the next section to find the proper cooking temperature for the food you are cooking. Remember that those temperatures listed are minimum temperatures for safe cooking. Bringing foods to higher temperatures is perfectly fine and a matter of personal preference.

When you are finished cooking and need to hold the food for a little while before serving, it is important to keep it out of the temperature danger zone of between 40°F (5°C) and 140°F (60°C). Bacteria grows very rapidly when held between 70°F (21°C) and 125°F (52°C). If food is held within this temperature range for 2 hours or longer, it may not be safe to eat. To keep hot foods hot, they can be placed in an oven set on its lowest temperature, which should be above the maximum temperature of the danger zone. To keep cold foods cold, place them in the refrigerator or in an ice chest where they can be covered with ice. Of course, if they are frozen foods such as ice cream or sorbet, hold them in the freezer until needed. If they are frozen foods that were softened, they can be held in the refrigerator. But be aware that they will continue to thaw or soften if they were previously frozen.


Minimum Internal Cooking Temperatures for Food Safety

The only way to kill all bacteria in foods, especially raw meat is to cook it to the proper minimum internal temperature. A food thermometer is essential for ensuring your food has heated internally to the appropriate temperature. The chart below lists these temperatures:

* 145°F for whole beef, pork, lamb, veal, and uncooked fresh, smoked ham that was packaged in a USDA-inspected facility (and not previously opened)
* 145°F for fish and shellfish of any type
* 160°F for all ground meats
* 160°F for eggs
* 165°F for all chicken and poultry (whole or ground)
* 165°F for heating leftovers of any type (including cooked ham)
* 165°F for casseroles

Chilling Food
After a meal is finished, be sure to pack any leftovers in an appropriate container and store them in the refrigerator as soon as possible. To help prevent foodborne illness, all leftovers should be stored in an appropriate way (in the refrigerator or freezer) within two hours of being cooked. Note that this is not two hours after getting up from the dinner table. Being mindful of how long food has been sitting out and adhering to this rule can help to prevent serious illness in anyone who will consume the leftover foods later. This is important because the temperature of our homes falls within the temperature danger zone. Food should be kept within this range for as little time as possible.

If you are dining outside in the sun on a hot day, it is important to put food away within one hour of being cooked, not two. Under these conditions, food will be subjected to warmer temperatures (still within the danger zone) than if they were served indoors. The warmer temperatures outside will invite bacteria to proliferate even faster than indoors. Hence, we need to chill the food sooner when dining outside, to prevent possible foodborne illness later.


Temperature Danger Zone
. The Danger Zone is the temperature range at which bacteria can readily grow and multiply. The range is between 40°F and 140°F (5-60°C), with the most vulnerable range being between 70°F (21°C) and 125°F (52°C). If a food is contaminated with harmful bacteria and left in the Danger Zone temperature range, the bacteria can grow potentially causing foodborne illness in those who consume the food, even if it has been cooked before being eaten. Keeping food out of this temperature range helps to prevent foodborne illness (by limiting the growth of bacteria in the food) in those who handle or consume the food. Food is safest when it is either frozen, chilled, or heated beyond the Danger Zone temperature range. The colder it is, the less likely for bacteria to grow and multiply.


Ideal Temperature for Your Refrigerator and Freezer.
The ideal temperature range for a refrigerator should be above 32°F (0°C) and below 40°F (4°C). This keeps food out of the danger zone, deterring the growth of any bacteria that may be on the food.

Freezers should be kept at 0°F (-18°C) or below.


Thawing Food
Many of us keep food in the freezer for convenience and safe storage. The problem can come when we want to use the food and time is short. Some foods, such as frozen vegetables, can be prepared from a frozen state, while others, such as a frozen casserole, will cook better when thawed first. There are different ways that food can be safely thawed.

* Refrigerator. Thawing in the refrigerator is slow, but a food-safe method. It’s often convenient to transfer food from the freezer to the refrigerator before retiring for the night, when you need to cook it the next day. If you are thawing meat, poultry, or seafood, be sure to place it in a pan or plastic bag so any juices will not drip onto other foods in the refrigerator. Because of the potential risk of cross-contamination with thawing animal foods, it is best to place it on the bottom of the refrigerator so there is no chance of any liquid dripping on something below.

* Cold Water. Place frozen food into a leak-proof plastic bag or container for faster thawing than the refrigerator. Submerge the bagged food in cold tap water. Change the water every 30 minutes until it is thawed. Cook the food immediately after thawing.

* Microwave. Food may be thawed in the microwave. Follow the manufacturer’s directions for thawing food in your appliance. It is important to cook meat or poultry immediately after microwave thawing.

No matter which method works best for you in a specific scenario, it’s very important not to simply allow foods to thaw at room temperature. Doing so allows the outer surfaces of the food to be exposed to the Danger Zone (40-140°F or 5-60°C) temperature range. In this range, harmful bacteria can multiply and grow, possibly causing foodborne illness. It is best to avoid this and never allow foods to sit at room temperature for any length of time, whether it has been cooked or not. The general rule of thumb is to not allow any perishable food to sit at room temperature for 2 hours or more, even if it was frozen at the start. There is a risk of foodborne illness when eating such food, even if it is cooked after that time. It’s helpful to plan in advance when using frozen food. If it needs to be thawed first, choose the method that will work best for you, based on your circumstances.


Refreezing Thawed Foods
It is not safe to refreeze any plant-based food that has been out of the freezer and at room temperature for two hours or more. If it is a hot day, you do not have air conditioning, and the house is very warm (especially over 90°F or 32°C), it should not be refrozen if it has been at room temperature for one hour. If the frozen food is an animal-based food (meat, fish, poultry, milk-based, or eggs) or contains animal-based foods (such as a casserole or soup), it should not be refrozen if it has been at room temperature for one hour or more. If the house is very warm, then no animal food should be refrozen. It should be cooked or discarded.


Managing Leftovers

* Always practice the 2x2x4 Rule when dealing with leftover cooked food. This is a good rule to remember when storing leftover food of any type. In brief, here is what this means. The first 2 represents 2 hours. This means that all leftover foods should be refrigerated within 2 hours of being done cooking (NOT two hours after you are finished eating). The second 2 represents inches. When placing hot or warm leftover foods in the refrigerator, try not to have them over 2 inches thick. It takes a long time to chill such foods at the core. The thicker it is, the longer it will take to cool down. Limiting the thickness to no more than 2 inches will allow it to cool down faster, helping to avoid foodborne illness from that food. The last number represents 4 days. As a general rule of thumb, use leftovers within 4 days. Of course there are exceptions to this rule and you should let common sense be your guide. Here is a video I released explaining this guideline for handling and using leftover foods… https://youtu.be/iIMNN8J1AHc

* Be sure to discard any perishable food that was left out at room temperature for 2 hours or more. Discard any perishable food if it was left out for 1 hour or more when the temperature was above 90°F (32°C).

* If you enjoy a meal out at a restaurant and take any leftover food with you, place it in the refrigerator immediately when you get home, as long as it is within the two-hour time frame of having been served the food. If it has been longer than two hours that the food has been at room temperature, it is best to throw it away. Bacteria readily grow at room temperature and food that has been sitting out for longer than two hours may not be suitable for consumption. Eating it may result in serious foodborne illness, and it’s not worth taking a chance.

* When reheating leftover food, always be sure to bring it to an internal temperature of at least 165°F (74°C). This helps to ensure that any harmful bacteria in the food have been destroyed by the heat.

* Be sure to use leftover food within 3 to 4 days of initial preparation, unless you know for a fact that it has a longer shelf-life.

* An easy and convenient way to use up leftovers is to take them to work for lunch the next day. If that’s not an option, you could have them for supper the next evening. If they aren’t enough for a complete meal, add a side dish to balance out the meal. A cooked vegetable or a side salad will often be enough to make the meal complete.

* If possible, reinvent the leftovers into a whole new dish for the next evening’s supper. Including them in casseroles, soups, wraps, hash, a rice dish, or even a pasta dish are possibilities based on what you’re working with. Try to prepare enough for one meal, rather than having a large amount leftover, once again. It’s best to eat up leftovers in a short time rather than keeping them going by always including them in new foods, over and over.

* If having your leftovers the next day is not an option, they could be frozen to have later as a lunch at work or a fast, easy supper when time is short.

* If you really don’t enjoy having leftover food, try to prevent them in the first place. Limit the amount of food you prepare to what you anticipate being able to eat in one sitting. Depending upon what you are cooking, that can be hard at times, but it’s well worth the effort rather than throwing away good, edible food.

* If you find that your refrigerator is becoming clogged with leftover foods, make a commitment to finish them up that day. Have a leftover buffet for supper, and make it an “all you can eat” night, if needed.

* Leftover vegetables can be frozen to be used later when making homemade stock. Freeze leftover vegetables the day they are made for the best quality.

 

Product Dating When Shopping and at Home
“Use By” or “Best By” Dates. These terms are often used interchangeably. They indicate a date when the flavor or appearance of a product may start to deteriorate and not be at its best. However, the food is usually still safe to eat after this date. To enjoy your food at its best, it’s helpful to notice these dates on items when shopping, and choose the one with the date farthest into the future. This is particularly helpful when you are stocking your pantry with extra items that won’t be used right away.

When you get home, be sure to arrange your food items so those with the nearest “Use By” or “Best By” date will be easily accessible and first in line to be used. This way you’ll pick up and use those items first, always ensuring that your pantry items will be fresh and at their best.

Another way to help rotate your food is by using the “FIFO” (first in, first out) method of rotation. Using the oldest of a particular type of item when reaching for food to prepare is an easy and excellent way to help rotate your food supply, ensuring that nothing sits forever forgotten on the shelf.

Expiration Dates. An expiration date is different from the “Best By” or “Use By” dates. The expiration date indicates a date when the product, usually a dairy or meat item, will most likely be spoiled. There may be some leeway with this date regarding spoilage of any one food, but you should probably discard any foods that are past their expiration date. Some foods may not smell bad nor taste bad when they reach this point, but that doesn’t mean that they are free of harmful bacteria. It’s better to be safe than sorry regarding foodborne illness. When in doubt, throw it out!

 

Tips When Grocery Shopping

* If you intend to run errands during the same outing when grocery shopping, if possible try to make the grocery store your last stop. This is especially important if the weather is warm. The car can get extremely hot when closed up during warmer months. If you have no choice but to leave groceries in a hot car for a little while, bring either a cooler bag or ice chest (complete with ice or cooling agents of some type) with you and place the cold food in there. This will help prevent or at least slow down the growth of any harmful pathogens on the food before you get them stored properly at home.

* Before selecting perishable foods at the grocery store, be sure to double-check the expiration dates, especially on dairy and raw animal products. Be sure there is enough leeway before they expire so you can enjoy them as intended and not discard them because you suddenly realized they are too old to eat.

* When bagging groceries, be sure to bag any raw meat, fish, or poultry items separately. It is especially important not to package them with any foods that will be eaten fresh, such as fruits or salad vegetables. It’s helpful to double bag fresh animal foods so no juices can accidentally drip onto other items in your cart, car, or in your kitchen. Any bacteria on the packaging can get onto foods or other items within the same bag infecting them, possibly causing foodborne illness later.

* When you enter the store, make a point of wiping down the grocery cart handle with sanitizing wipes. Many stores supply the wipes for customers to use as desired. Doing so can help to reduce the transmission of germs from person to person. It can also help to prevent the spread of germs on food that we may handle in the store, such as when we’re sorting through cucumbers to find one we want to buy.

* When using your own reusable grocery bags, make a point of washing them weekly. They come in contact with many different surfaces and food items during any one shopping trip. They can pick up and harbor bacteria that can be transmitted to new items the next time they are used. It is wonderful for the planet to use such bags, but we need to take responsibility to keep them clean, if for nothing else than our own protection.

* Beware of purchasing food in deeply dented cans. Cans with deep dents (like ones your finger can fit into) may have damaged seams that can allow bacteria to enter the can, which can make the contents unsafe to eat. Also, if a can appears to be bulging from within, it could be a sign of botulism, a deadly bacterium growing inside the can. Avoid such cans at all cost. If you find one in your pantry, do NOT eat the food. Discard it immediately.

* If you expect to be in the grocery store for a while, such as when you have a long list of items to buy, try to select your frozen items, cold foods, and raw animal foods last. That will help to keep them from getting warm in your cart as you shop.

* Never buy meat or poultry in packaging that is torn or leaking. If you spot such a package, point it out to meat department personnel in the store.

* Do not buy any food past the “Best by,” or expiration date.

* If you notice a food that is close to the “Sell by” date, it should still be OK to eat. This is the date that tells grocers when a food item needs to be removed from the shelf. It is usually still fine to eat at that point, but it is assumed that the food will be eaten soon thereafter. If you notice a “Sell by” date is close to the current date and you want to buy that food item, it is fine to buy as long as you plan to consume it within a few days. If you need to keep it beyond that, it is best to choose something else.

Tips When Eating Out
There is no absolute way you can guarantee your food is safe when eating out. However, there are some steps you can take to help protect yourself.

* Be picky about where you eat. Check local reviews online on resources like Yelp and Google Reviews. If people have complained about being served undercooked food or getting sick after eating somewhere, it’s a good signal to eat elsewhere.

* Local health inspections are public information and should be available online, depending on your state. Do an internet search to find such information regarding local restaurants in your area. Choose those that have received high ratings from their local inspectors.

* Once you are in a restaurant, look around. Does it look clean? Do the floors have a lot of debris on them? Are tables being wiped down appropriately after patrons? Is the staff wearing clean uniforms? Appearance can tell you a lot!

* Once you are served, check your food. Hot food should be hot, not just barely warm. Food that has been cooked in advance and held warm may or may not have been held at the proper temperature to deter the growth of bacteria. The same goes for cold food. Cold food should be cold, and not room temperature. Again, bacteria can readily grow at room temperature, so the food may not be safe to eat if it was held at room temperature for an extended period of time.

* If you see that a food, particularly meat, fish, or poultry, was not cooked completely. Don’t eat it. Tell your server that the food is raw inside and needs to be cooked more. If you feel like something just isn’t right with any food on your plate, don’t eat it. Discuss the issue with your server and ask that the chef make it right or serve you something else.

* If you believe you got sick from food eaten in a restaurant, report it to your local health department.

* If you want to take leftover food home with you, bear in mind that it should be refrigerated within 2 hours of when the food was prepared. If the food is exposed to high temperatures, like in a hot car or at a picnic, the food should be refrigerated within one hour of being served. If you cannot chill your leftover food down in a timely way, it’s best to not take it home. It’s better to have it thrown out than take a chance on getting seriously ill over it. If you can chill your foods within a reasonable time frame, be sure to eat the leftovers within 3 or 4 days. Throw them away after that.

* Be observant when at a restaurant where you can see the food handlers. Are they wearing gloves or using utensils instead of their hands when handling food? Does anyone appear to be sick? Has anyone been coughing over the food they are preparing? Does the food appear to be kept at appropriate temperatures? If you see any possible means for contracting foodborne illness, it may be best to eat elsewhere.

* Many restaurants will post their inspection scores in plain view for patrons to see. Look for their certificate of inspection. If the restaurant has a poor score, it may be best to eat elsewhere.

 

Tips When Preparing Food at Home
* Be careful not to use too much of any chemical or sanitizer when cleaning at home. Follow the manufacturer’s suggestions on how to properly use a chemical. Be sure to rinse the area and all tools, utensils, and your hands very well after use.

* Always wash your hands well before and after handling food.

* Only use food-safe storage containers when packing up any extra food. Never pack food in a container that was used for a chemical or any non-food item. Any residue in the container could contaminate your food.

* Marinate meat, fish and poultry in a covered dish in the refrigerator.

* It never hurts to use your nose when opening a closed container. Aroma can tell us a lot about if a food is fresh or not. For instance, we often smell a jug of milk when we open it. The aroma can tell us if that milk has spoiled.

* Clean out your refrigerator at least once a week. Go through the foods in your refrigerator and toss out anything that has seen better days and is no longer fit to eat.

* Any raw poultry or ground meats should be discarded if they have been in the refrigerator for more than 1 or 2 days. If any raw meats are off color or smell bad, they should absolutely not be eaten. Wrap them well and discard them. Disinfect the area in the refrigerator where they were, along with the container(s) they were in.

* Inspect cooked leftovers, especially if they have been in the refrigerator for more than 4 days. They may be fine, but if they are starting to look or smell “off” then it’s best to toss them. It’s better to be safe than sorry!

* Rinse fresh produce with clean, cool water right before cutting or preparing it for a meal. This includes rinsing produce that will be peeled. This is because of the possibility of carrying any soil or bacteria that is on the surface inward to the part that will be eaten when something is peeled, cut, or sliced with a knife.

* Use a food thermometer to help ensure food has been cooked to the proper temperature. If it is not up to the proper temperature, cook or bake it longer, as needed.

* Keep foods at the proper temperature when you’re not able to serve them right away. Cold foods should be kept below 40°F. Hot foods should be kept above 140°F. An oven set at its lowest temperature setting will usually work for holding hot foods until serving time. When in doubt with cold foods, place them in the refrigerator or freezer until they can be served.

* When serving food buffet-style, keep hot food hot with chafing dishes, slow cookers, and/or warming trays. Keep cold food cold by nesting dishes in bowls of ice, or use small serving trays and replace them often, while keeping the extras in the refrigerator.

* When preparing or serving food, never place cooked food back on the same plate or cutting board that previously held raw food of any type. Always use a clean plate or cutting board that is reserved for use only with cooked food.

* Do not leave food out at room temperature for an extended period of time. It should be refrigerated within 2 hours of being finished cooking, and one hour if the temperature is very warm, such as 90°F.

 

Conclusion
Food safety is something we don’t always focus on when shopping, storing, or handling food at home. When reading all the dos and don’ts in this article, it can seem daunting and make a novice ready to throw his or her hands in the air and resolve to never fix food at home. However, the principals are not hard, especially when you consider how pathogens can be spread from place to place and allowed to grow and multiply when the conditions are right. Learning this information to the point where practicing good food safety measures becomes habit rather than effort can literally be life-saving. It’s well worth the effort to be mindful of such things until they become second-nature to you. After a while, instincts will take over and you won’t have to labor over what to do when. It will be time well spent and you’ll be glad you did in the long run!

Resources
https://ephc.amedd.army.mil/HIPECatalog/Uploads/DownloadableProds/795_Food%20Safety%20101.pdf

https://www.aicr.org/news/food-safety-101-preventing-foodborne-illness-and-food-poisoning/

https://usafact.org/food-safety-101/

https://resources.centralrestaurant.com/food-safety-101-a-crash-course/

https://reallifegoodfood.umn.edu/eat/cook/food-safety/food-safety-101

https://health.usnews.com/wellness/food/articles/food-safety-101

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe

https://www.cdc.gov/foodsafety/keep-food-safe.html

https://www.cdc.gov/foodsafety/foodborne-germs.html

https://www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html

https://www.cdc.gov/campylobacter/

https://www.cdc.gov/listeria/

https://www.cdc.gov/vibrio/symptoms.html

https://www.cdc.gov/vibrio/

https://www.clorox.com/learn/bleach-dilution-ratio-chart/

https://www.clorox.com/learn/how-to-sanitize-dishes-with-bleach/

https://www.cdc.gov/hygiene/cleaning/disinfecting-bleach.html

https://www.insider.com/defrosting-food-mistakes-2019-1#refreezing-food-left-out-of-the-refrigerator-isnt-a-safe-bet-3

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5699236/

https://www.insider.com/foods-you-dont-have-to-wash-2018-9#turkey-shouldnt-be-washed-with-one-exception-7

https://www.foodsafety.ca/blog/understanding-chemical-contamination-food

https://reallifegoodfood.umn.edu/eat/cook/food-safety/food-safety-101

https://www.hennepin.us/choose-to-reuse/tips/leftover-ideas

https://ivaluefood.com/resources/cooking-eating/creative-ways-to-use-leftovers/

https://www.canr.msu.edu/news/grocery_shopping_skills_to_keep_your_food_safe

https://www.cdc.gov/foodsafety/communication/eatingout.html

http://cms3.revize.com/revize/newton/Food%20Safety%20101%20Grill%20Safety%20and%20Infography.pdf

https://news.extension.uconn.edu/2019/10/30/expiration-use-by-and-sell-by-dates-what-do-they-really-mean/

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Paprika

Paprika 101 – The Basics

Paprika 101 – The Basics

About Paprika
Paprika is the fourth most popular spice in the world and is often found in spice mixes and Cajun seasoning. It is made from finely ground, dried ripened sweet pimento bell peppers (Capsicum annum). They are members of the Solanaceae (nightshade) family of plants. This is a type of pepper that is sweet with very little heat. It is mild in flavor and has a brilliant orange-red color. The flavor of regular paprika has been described as bitter to mild and slightly sweet, with earthy/fruity/pungent notes. Paprika is sometimes hot, depending on the variety of pepper. Paprika has many different names, in the various languages and cultures around the world. This type of pepper is primarily grown in Hungary, Spain, South America, the Mediterranean region, India, and in California in the USA.

Spanish smoked paprika was smoked over fire which adds a smoky flavor. Smoked paprika has been described as being bitter to slightly sweet, and sometimes hot, with notes of meat and/or smoke. Hungarian paprika is usually sun-dried and sweet.

Early Spanish explorers carried red pepper seeds back to Europe. The plant was cultivated and over time it gradually lost its pungent flavor and evolved into “sweet” paprika. It is considered to be the national spice of Hungary, where it was introduced by the Turks in 1569. Many varieties of paprika can be found in Hungary, with their colors ranging from brown, red, and orange hues. In 1937, the Hungarian chemist Albert Szent-György won the Nobel Prize for research on the vitamin content of paprika. He found that pound for pound, paprika has more Vitamin C than citrus fruit. The bright color of paprika comes the carotenoids it contains.

Main Types of Paprika
There are three main types of paprika: sweet, smoked, and hot. There is a distinct flavor difference between the types of paprika, which can give varied flavor profiles to your dish. With flavors ranging from mild and sweet, to smokey, to bitter and hot, it’s helpful to know the differences so you can use the appropriate variety when preparing foods.

Sweet Paprika. This type of paprika is usually labeled as “paprika.” It adds bright orange-red color and a slightly sweet flavor without heat to any dish. It is often used as a garnish on deviled eggs and potato salad, and used as a flavoring in meat rubs and marinades. It may also be added to cheeses, chicken, duck, hors d’oeuvres, rice, salads, smoked foods, vegetables, and cottage cheese. It can even be added to salad dressings where it can act as an emulsifier (combining oil and vinegar). If a recipe does not call for a particular type of paprika, sweet paprika would usually be used. Sweet paprika is sometimes used to balance the flavor of other spices in a dish.

Smoked Paprika. This type of paprika is made from sweet peppers that were smoked during the drying process, giving it a smoky or meaty flavor. This adds a subtle smokiness to food. It is sometimes referred to as smoked Spanish paprika, or pimenton. Smoked paprika comes in several varieties, including mild, medium-hot, and hot. Note that substituting smoked paprika for sweet paprika (and vice versa) will change the flavor of the dish, sometimes in an undesirable way. Smoked paprika may be used in flavoring potatoes, sweet potatoes, lentil dishes, rice dishes, salad dressings, Romesco sauce for pasta, stews, barbecue sauces and dishes, chicken dishes, veggie burgers, vegetarian meatballs and gravy, shrimp dishes, tacos, BBQ sauce and sandwiches, deviled eggs, seasoned salt blends, corn chowder, refried beans, Tuscan bean soup, butternut squash dishes, pot pies, and any dish where you would enjoy a bit of smokiness flavor added.

Hot Paprika. Hot paprika is Hungarian paprika and is considered to be the national spice of Hungary. It is an important spice used in Hungarian cooking, and is often considered to be superior to the other types of paprika. It adds a peppery spiciness to any dish, and in Turkey and Hungary it is often used like many Americans use black pepper. It is kept on the table and used as desired on any dish before them. Hot paprika is often used in stews, meat dishes, and any dish that would benefit from a touch of cayenne pepper flavor.

 

Nutrition and Health Benefits of Paprika
Although we don’t eat a lot of paprika at any one time, it does have some nutritional value and health benefits worth noting. Paprika is rich in calcium, potassium, and phosphorus. It is also a good source of folate, Vitamin A (from carotenoids), choline, niacin, Vitamin B6, Vitamin E, iron, and Vitamin K. One teaspoon of paprika has all of 6.5 calories.

Antioxidants. Since paprika is made from colorful dried peppers, it is notably high in a variety of antioxidants. Antioxidants are important compounds that fight cell damage caused by highly reactive free radical molecules. Such damage is linked to chronic illnesses including heart disease and cancer. It is well-established that eating antioxidant-rich foods may help to prevent these conditions. The main antioxidants in paprika are in the carotenoid family including beta carotene, capsanthin, zeaxanthin, and lutein.

Healthy Vision. Paprika contains nutrients that may boost our eye health. These nutrients include Vitamin E, beta carotene, lutein, and zeaxanthin. Studies have linked diets that are high in these nutrients, especially lutein and zeaxanthin, to a reduced risk of age-related macular degeneration and cataracts.

In a study published in the March 2008 issue of the journal Archives of Ophthalmology, researchers studied the diets of over 1,800 women. They found that those with the highest intake of lutein and zeaxanthin were 32 percent less likely to develop cataracts than those with the lowest intakes.

In another study published in the September 2007 issue of the journal Archives of Ophthalmology, researchers examined the diets of 4,519 adults and noted that those with a higher intake of lutein and zeaxanthin were associated with a lower risk of age-related macular degeneration.

Inflammation. The hot varieties of paprika contain the compound capsaicin. It is believed that this compound binds to receptors in nerve cells reducing inflammation and pain. In turn, this may help to protect us against a number of inflammatory conditions including arthritis, nerve damage, and digestive issues.

Several studies have shown that topical creams with capsaicin help to reduce arthritis pain and nerve damage. Similar research on capsaicin tablets is more limited. So for now, if you want to try capsaicin for pain relief, topical creams may be a wise choice.

In a study published in 2014 in the journal Progress in Drug Research, researchers followed 376 adults with gastrointestinal diseases. Capsaicin supplements helped to prevent stomach inflammation and damage. In another study published in 2018 in the Journal of Neuroinflammation, researchers found that rats who were fed capsaicin supplements had reduced inflammation associated with an induced autoimmune nerve condition.

More research is needed in this area, but if you suffer from inflammation, eating more foods with capsaicin or taking capsaicin supplements may be helpful for your condition.

Cholesterol Levels. The capsaicin in hot paprika may also be beneficial for improving blood cholesterol by raising the level of high-density lipoprotein (HDL) cholesterol. In a two-week study published in the December 2009 issue of The British Journal of Nutrition, researchers found that rats fed diets with paprika and capsanthin experienced significant increases in HDL levels when compared with rats on the control diet.

Carotenoids, as found in paprika, have also been found to help lower levels of total and low-density lipoprotein (LDL) cholesterol. High total cholesterol and LDL levels have been linked to an increased risk of heart disease. Adding paprika to your diet on a regular basis may help to improve cholesterol levels.

Possible Anticancer Effects. Some of the compounds in paprika, including beta-carotene, lutein, and zeaxanthin have been shown to fight oxidative stress which is believed to increase our risk for certain cancers. In a study involving almost 2,000 women, published in January 2005 in the American Journal of Epidemiology, researchers found that those with the highest blood levels of beta-carotene, lutein, zeaxanthin, and total carotenoids were 25 to 35% less likely to develop breast cancer. Capsaicin may also inhibit cancer cell growth and survival by influencing the expression of several genes. More research in this area is needed, but regularly including paprika in your recipes or sprinkling it on foods on your plate will help to increase your intake of these important compounds and thereby may help to reduce your risk of developing cancer.

Blood Sugar Control. Capsaicin appears to influence genes involved in blood sugar control and also inhibit enzymes that break down sugar in the body. It may also improve insulin sensitivity. In the April 2016 issue of Clinical Nutrition, researchers reported a 4-week study involving 42 pregnant diabetic women. Those who took a 5 mg capsaicin supplement daily experienced a significant decrease in post-meal blood sugar levels, as compared with the control group. In another study reported in the July 2006 issue of The American Journal of Clinical Nutrition, researchers studied 36 adults for 4 weeks. Those who included capsaicin-containing chili peppers experienced significantly lower blood insulin levels after meals than those in the chili-free control diet group. Lower insulin levels usually indicate better blood sugar control. Even though they were not specifically studying paprika, the researchers were studying a common compound, capsaicin, found in both paprika and chili peppers. Sprinkling hot paprika on your foods on a regular basis may help to control blood sugar levels.

Healthy Blood. Two nutrients that are important for healthy blood are iron and Vitamin E. Paprika is rich in both of them. It’s well established that iron is a critical part of hemoglobin, a protein in red blood cells that helps to carry oxygen throughout the body. Vitamin E is used to create healthy membranes for cells. A deficiency in either of those nutrients may lower your red blood cell count, which can cause anemia associated with fatigue, pale skin, and shortness of breath. Sprinkling paprika on foods when possible may help to protect you from iron-deficiency anemia.


How to Select Paprika
Which paprika you select depends on your preferred flavor and also the dish or food that you intend to use it on. Although all varieties of paprika are all made from dried peppers, the main types of paprika have different flavor profiles. If you prefer or need a mild, relatively sweet flavor for your intended use, then sweet paprika would be the one to buy. If you prefer or need a smoky flavor, then smoked paprika is called for. If you need or want a hot and spicy flavored paprika, then opt for hot paprika. No matter which you opt for, they will all be in the dried form and should be found in the spice section of your local grocery store.

How to Store Paprika
Paprika will generally have a long shelf-life when it is kept dry and cool, away from heat, light, and air. As long as you adhere to those conditions, it should keep for 2 or 3 years. It may not “go bad” but the flavor will diminish over time. Some suggest it be kept in the refrigerator, which may help to deter the loss of flavor and thereby prolong the shelf-life.  Either way, a tightly sealed container is important for keeping it away from moisture and air. To keep paprika at its peak flavor and condition, replace your supply every 6 months.

Quick Ideas and Tips for Using Paprika
* Sprinkle paprika on roasted potatoes.

* Season grilled chicken with paprika and a little salt and pepper.

* Add paprika to hummus.

* Combine paprika with other spices in a dry rub blend for grilled meats.

* Add paprika to a marinade.

* Add paprika to batter for frying chicken.

* Use paprika as a garnish for deviled eggs or potato salad.

* If possible, add paprika toward the middle to end of cooking time, unless a recipe specifies otherwise. This will help you to get the most flavor from your paprika, since prolonged heat can diminish the flavor.

* To get good flavor from your paprika, heat it in a moist environment. It tends to burn easily, so if you add it to something oil-based, don’t wait long before taking it off the stove or adding something water-based to the pan.

* Paprika is made with different varieties of peppers and is sometimes treated, such as being smoked. Varieties include: (1) sweet Hungarian paprika, which is mild and somewhat sweet, (2) hot Hungarian paprika, which is a bit pungent with a somewhat complex flavor, and (3) smoked paprika, also known as Spanish paprika, which may be mild or hot, and has a smoky flavor.

* If you need paprika for a recipe and don’t have enough, possible substitutes include ancho chile pepper powder, a pinch of cayenne pepper (which would be much hotter than paprika), a pinch of ground chipotle powder (which would add smokiness and heat), or chili powder (which would be slightly more pungent and add the flavors of cumin, oregano, and other spices).

 

Herbs and Spices That Go Well with Paprika (Regular or Smoked)
Cayenne, chili powder, cilantro, coriander, cumin, oregano, pepper, salt, turmeric

Foods That Go Well with Paprika (Regular or Smoked)
Proteins, Legumes, Nuts, Seeds: Almonds, beans (in general, esp. black beans, chickpeas), beef, black-eye peas, chicken, eggs, lamb, lentils, nuts (in general), pecans, pork, sausage, seafood, split peas, tahini

Vegetables: Bell peppers, carrots, chiles, eggplant, garlic, greens (bitter, i.e., collards), kale, mushrooms, onions, parsnips, potatoes, rutabagas, sauerkraut, sweet potatoes, tomatoes, vegetables (in general)

Fruits: Avocados, lemons, limes, oranges

Grains and Grain Products: Corn, rice, seitan

Dairy and Non-Dairy Products: Cheese (in general), sour cream, yogurt

Other Foods: Oil (esp. olive), stock, vinegar (i.e., balsamic, sherry)

Paprika (regular or smoked) has been used in the following cuisines and dishes…
Casseroles, chili, deviled eggs, Eastern European cuisine (esp. Hungarian), egg dishes (i.e., hard-boiled, omelets, scrambled), goulash, hummus, marinades, paella, pasta dishes, purees, salad dressings, salads (i.e., macaroni, pasta), sauces (i.e., cream, tomato), soups, Southwestern (U.S.) cuisine, Spanish cuisine (esp. smoked paprika), spreads, stews, stroganoff (i.e., mushroom), tempeh bacon, Texas cuisine

Suggested Food and Flavor Combos Using Paprika
Add paprika to any of the following combinations…

Garlic + Olive Oil + Seitan
Mushrooms + Sour Cream

Recipe Links
Tomato Sauce with Roasted Garlic and Paprika Recipe https://www.seriouseats.com/tomato-sauce-with-roasted-garlic-and-paprika-recipe

Cajun Spice Mix https://www.allrecipes.com/recipe/149221/cajun-spice-mix/

BBQ Spice Rub https://www.allrecipes.com/recipe/229329/bbq-spice-rub/

Oven-Baked Potato Slices https://www.allrecipes.com/recipe/273572/oven-baked-potato-slices/

Taco Bell Seasoning Copycat https://www.allrecipes.com/recipe/236257/taco-bell-seasoning-copycat/

Copycat Lawry’s Seasoned Salt https://www.allrecipes.com/recipe/238702/copycat-lawrys-seasoned-salt/

Hungarian Mushroom Soup https://www.allrecipes.com/recipe/17897/hungarian-mushroom-soup/

Quick and Crispy Home Fries https://www.allrecipes.com/recipe/258117/quick-crispy-home-fries/

Smoky Vegetarian Collard Greens https://www.allrecipes.com/recipe/256591/smoky-vegetarian-collard-greens/

Air Fryer Pumpkin Seeds https://www.allrecipes.com/recipe/269968/air-fryer-pumpkin-seeds/

Beef and Prime Rib Rub https://www.allrecipes.com/recipe/263435/beef-and-prime-rib-rub/

Homemade Portuguese Chicken https://www.allrecipes.com/recipe/274690/homemade-portuguese-chicken/

Blackened Salmon Fillets https://www.allrecipes.com/recipe/36487/blackened-salmon-fillets/

 

Resources
https://www.thespruceeats.com/all-about-pimento-995739

https://www.mccormickscienceinstitute.com/resources/culinary-spices/herbs-spices/paprika

https://spicesinc.com/blogs/spices/spice-cabinet-101-paprika

https://www.cookinglight.com/cooking-101/essential-ingredients/whats-the-difference-between-sweet-hot-and-smoky-paprika

https://www.acouplecooks.com/best-smoked-paprika-recipes/

https://www.thekitchn.com/whats-the-difference-hot-sweet-68134

https://www.webmd.com/diet/health-benefits-paprika

https://www.healthline.com/nutrition/paprika-benefits#TOC_TITLE_HDR_2

https://pubmed.ncbi.nlm.nih.gov/18332316/

https://pubmed.ncbi.nlm.nih.gov/17846363/

https://pubmed.ncbi.nlm.nih.gov/24941671/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5916583/

https://pubmed.ncbi.nlm.nih.gov/19646292/

https://pubmed.ncbi.nlm.nih.gov/15632265/

https://pubmed.ncbi.nlm.nih.gov/25771490/

https://pubmed.ncbi.nlm.nih.gov/16825682/

https://www.epicurious.com/ingredients/how-to-pick-right-paprika-article

https://foodsguy.com/does-paprika-go-bad/

https://www.seriouseats.com/spice-hunting-a-guide-to-paprika

Joachim, David. (2010) The Food Substitutions Bible. 2nd Edition. Toronto, Ontario, Canada: Robert Rose, Inc.

Page, Karen. (2014) The Vegetarian Flavor Bible. New York, NY: Little, Brown and Company.

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.