Fruit juices and smoothies represent a new risk to our health because of the amount of sugar the apparently healthy drinks contain, warn the US scientists who blew the whistle on corn syrup in soft drinks a decade ago.
Barry Popkin and George Bray pointed the finger at high fructose corn syrup in soft drinks in 2004, causing a huge headache for the big manufacturers, including Coca-Cola and Pepsi.
“Smoothies and fruit juice are the new danger,” said Popkin, a distinguished professor at the department of nutrition at the University of North Carolina, in an interview with the Guardian.
He added: “It’s kind of the next step in the evolution of the battle. And it’s a really big part of it because in every country they’ve been replacing soft drinks with fruit juice and smoothies as the new healthy beverage. So you will find that Coke and Pepsi have bought dozens [of fruit juice companies] around the globe.”
Are you ready to turn your culinary hobby into a full-fledged business? Check out these tips to help you get started
If you have gotten countless compliments on your cupcakes or find yourself with requests from your friends to be their personal chef for special occasions, a home-based food business might be a great way to earn extra money while doing something you enjoy. But even though frosting cakes or bottling your homemade barbecue sauce may seem more fun than work, a home-based food business is still a business. As with any business, you need to plan and research before picking up your mixer or designing labels for your salad dressing.
Here are 10 things you should know before opening a home-based food business:
1. Learn the regulations and requirements for your state and county. Your first step is to determine the rules for a home-based food business in your area. Some states, such as California, have a law that allows home-based food businesses meeting certain criteria to bypass being certified as a commercial kitchen.
“There are state and local requirements for running a business out of the home, especially if it is a
Have Your Cake and Decorate It, Too!
Though cake decorating can be traced back to Europe in the 17th century, it wasn’t until the mid-1800s when the art truly took form. Baking was facilitated by the introduction of the temperature-controlled oven, further promoting dessert presentations, and therefore, popularizing their ornamentation. Decorated cakes became prominent at important banquets and celebrations, a tradition that continues to hold true today. Yet the vast number of tools and techniques that have since developed have grown tremendously to define our current notion of cake decorating.
With the abundance of cake decorating shows on television, such as Cake Boss and Ace of Cakes, along with the plethora of easily accessible books and online content on the subject, the industry has experienced continued growth in popularity. No longer limited to professional bakers, these various venues allow for the introduction, education and expansion to a much wider audience of hobby and amateur cake decorators. More and more, DIY (Do-It-Yourself) and baking enthusiasts now have the opportunity to have their cake and decorate it, too!
The tools required for successful cake decorating have also become more readily available to the public. Brands, such as
Fruits and vegetables improve children’s nutrition, help prevent obesity and may boost school performance.
Fruits and vegetables benefit kids in many ways, including improved nutrition, decreased obesity risk and better school performance, but most children don’t get the recommended five or more servings of fruits and vegetables a day. Only 22 percent of toddlers and preschoolers and only 16 percent of kids ages 6 to 11 meet the government’s recommendation, according to Ohio State research. One-half of children’s mealtime plates should be filled with fruits and vegetables in order to reap the benefits.
Children’s growing bodies require good nutrition, and fruits and vegetables contain a multitude of vitamins, minerals and other healthy compounds. Citrus fruits and strawberries are rich in immune system-boosting vitamin C, carrots are loaded with eye-healthy vitamin A and spinach is a good source of iron, a mineral that helps prevent anemia. According to DrGreene.com, apples contain 16 different polyphenols, which are antioxidants with health-promoting properties. Eating fruits and vegetables in a rainbow of colors will provide a wide range of nutrients that help keep kids healthy.
Once you start to add fruits and vegetables to your healthy eating plan, you’ll want to keep eating them. Learn what to look for when choosing produce as part of a healthy diet.
It probably doesn’t surprise you that most Americans don’t eat enough fruits and vegetables. The American Dietary Guidelines suggest that each person eat four and a half cups, or nine servings, of fruits or vegetables each day. Many people find this difficult to manage, but with a little creativity and the right information, it’s as easy as (apple) pie!
Healthy Eating: Why You Need Produce
What can a diet rich in produce do for you? Besides being a delicious part of your meals, fruits and vegetables have amazing health benefits. People who eat a variety of fruits and vegetables generally have a lower incidence of chronic diseases like heart disease, diabetes, stroke, and certain types of cancer.
Fruits and vegetables offer a spectacular variety of flavor, texture, and nutrition that is just waiting to be taken advantage of. Here are some tips to help you maximize the health benefits of eating produce:
- Choose a produce rainbow. Richly colored fruits
As America enters the holiday season, chowing down at a crowded table can become a competitive experience. What was once confined to friendly wagers has blossomed into a full-blown industry.
Major League Eating, a U.S.-based group that oversees professional contests around the world, is preparing for a turkey-eating contest in Connecticut this month — a sold-out event with a $10,000 purse — and a shrimp cocktail-eating championship in Indiana in December, which is also sold out. EatFeats maintains an extensive database of eating competitions, along with news and a calendar.
“The overall popularity of eating contests really reigns supreme in the United States,” says competitive eater Meredith Boxberger, a Canadian who finished fifth in the women’s division — downing 18 hot dogs in 10 minutes — at Nathan’s annual hot dog-eating contest on Coney Island last July 4. (In this video, you can watch Meredith become the first woman to eat a 7-pound Kookamonga hamburger in Memphis, Tenn.)
Putting The Eat In Defeat
Setting aside the tragic fact that many people do not have enough food, eating contests are as American as, well, as apple pie.
In fact, the Chicago Daily Tribune reported
In light of childhood obesity awareness, more and more foods get blamed for the problem and recommendations to remove these “bad” foods from our diets are presented as the solution. Pizza is often presented as a food to eliminate for health reasons. I don’t know how you feel about this, but I will fight to the end to defend my family’s right to enjoy pizza because I know that it’s not breaking our commitment to healthy eating.
Here’s my defense…
- I credit pizza, and my parent’s willingness to expose me to a variety of foods, for promoting the versatile palate I have today. As a child, my father and I would enjoy a mushroom, olive and anchovy (yes, I said anchovy) pizza together. I never even knew anchovies were unusual until I went to my first childhood party and asked, “Can I have a side of anchovies and red pepper flakes, please?” It wasn’t until I studied nutrition in college that I realized the many nutrients that this pizza provided, such as calcium, protein, carbohydrates, B-vitamins and omega-3s, just to name a few.
- Pizza, if prepared correctly, can include all of the food groups. How many foods out there can do that? The crust is made
Fire and passion are the hallmarks of Portuguese cuisine. It’s all about cooking over hot coals and branding food with white-hot irons. It is an earthy peasant style of food centered on quite simple dishes, using few ingredients but with strong flavours, as seen in the now-famous Portuguese charcoal chicken.
Portuguese cuisine is born from the earth. It is hearty peasant fare full of strong flavours, many charting the culinary history of the country. For instance, the famous dried salt cod or bacalhau changed the course of Portuguese history. When it was discovered that the beautiful white fish caught in the cold Scandinavian waters could be dried and kept for long periods, sailors were able to go on long voyages of discovery to new lands, which then opened up trade routes. So loved is bacalhau now that there are recipe books entirely devoted to it, with a range of recipes from around the country.
Paprika, bay leaves, garlic and wine feature largely in many dishes, olive oil is adored and used to cook both cook food and finish off dishes. Pork is a favourite meat and is used in the famous chourico sausage, which is smoked over wood
Once you get over the ew of eating spicy grasshoppers or a creamy winged-ant salsa, you’ll find some high-protein cuisine that is organic and definitely tasty. Really. For centuries it wasn’t meat that sustained Aztec warriors but protein-rich, fat-free stink bugs, mescal worms and fly eggs. Mexico has the world’s highest number of edible insects and many of them aren’t all that odd when you sit them alongside caviar, prawns and escargot. Here are the most common edible bugs in Mexico and where to sample them.
Gusanos (maguey worms)
This is the ultimate gateway bug. It’s found in alcohol, and we know that drunk people will eat almost anything and call it dinner. Especially when gusanos taste a little like French fries or umami (that moreish Japanese ‘fifth taste’).
The grubs lie at the bottom of mescal bottles, as though in science-lab pickling jars from another century. Mescal is made from the maguey plant, and gusanos are grubs that feed on the aloe-vera-like leaves. They’re added to the mescal bottles as a gold (sometimes red) seal of authenticity; to get just a few gusanos, the maguey plant has to
Part of travel is coming up against local foods that might raise your eyebrows. Here we take a global trip to those ‘wha?!’ plates, but remember, as author Eddie Lin of Lonely Planet’s Extreme Cuisine says, ‘The only difference between ‘tasty’ food and ‘nasty’ food is one letter.’
Witchetty grub: Australia
These chubby grubs have been a vital staple food for indigenous Australians for thousands of years. They grow to be about 7cm long and you can find them across central Australia in the root of the witchetty bush or gum tree, where they gorge on sap before metamorphosing into a moth – assuming you haven’t eaten it first. So what does it taste like? Imagine biting into a small water balloon. The juices spread around your mouth like a swig of red wine, but the flavour is the essence of egg…or is it chicken?
Edible testicles come in all sizes – bull testicles (also called Rocky Mountain oysters) are larger, rooster testicles (‘rooster fries’) are smaller. The Chinese like rooster fries in a hot pot, Afghans skewer sheep fries and grill them as kebabs, and there’s a whole