Some of us are experiencing a brutal winter with snow and bone-seeping cold that does not seem to be letting up. Soup is a great way to warm up; it can also be a nutritious meal. There is nothing quite like homemade soup, but many people prefer to settle for ready-made. The food industry has known this for decades, hence prepared soups are a billion-dollar industry.
There are several problems with prepared soups. The most obvious is that they simply don't taste as good as home made. Of course, if you don't know how to make your own soup, this is a non-issue.
Another problem is the use of lower quality ingredients than you would use at home, for example meat scraps that would never be sold in a supermarket. Additionally, some of the ingredients used would never be found in your home kitchen. Here is an example ingredient list, for Campbell's Chicken Noodle Soup:
Chicken Stock, Cooked Enriched Egg Noodles with Added Calcium (Wheat Flour, Calcium Carbonate (In excess of standard), Eggs, E...
It's hard to know who to trust when looking for accurate, useful information about food and nutrition. There are new studies being published daily and food products being introduced constantly, and in this ever-changing world of nutrition, it's easy to get confused. Additionally, there are many opportunities for people to spread incorrect or speculative information to the public. However, there are certain professionals who are educated and trained to help you navigate the world of food and nutrition.
A Registered Dietitian
People are often confused about the difference between a "nutritionist" and a dietitian, but it is not accurate to use these terms interchangeably. Some registered dietitians (RDs) may refer to themselves as nutritionists, usually in order to simplify things for those who may not be familiar with the term dietitian, but not all nutritionists are RDs. RDs have met specific academic and experiential requirements set forth by the Commission on Dietetic Registration (...
Americans consume 700 million pounds of peanut butter every year! That works out to approximately 3 pounds per person. Over 75 percent of homes in the US have a peanut butter jar sitting in the fridge or pantry. This is definitely a love story.
Peanuts are a new world food, likely originating in Brazil, then working their way up to Mexico. The Aztecs mashed them into a paste as early as 500 years ago. Eventually they reached the US.
About half of the peanuts grown in the US are made into peanut butter. The biggest peanut growing states are Georgia, Florida, and Alabama. One acre of peanuts will make 30,000 peanut butter sandwiches!
Despite their "nut" name, peanuts are technically legumes (like beans). Regardless, they are are rich in mono-unsaturated fats, which help reduce the risk of heart disease.
Great news: Peanut butter is a good source of protein, with 8 grams per 2 tablespoon serving.
Peanut butter is also a good source of vitamins B3 and E, magnesium, folate, and dietary fiber...
You can make bread at home with just four ingredients:
With the right equipment and experience, the result is exquisite. But only for a day or two, until the bread goes stale. By day four, it starts to grow mold.
That's why a majority of people purchase their bread at the supermarket. In order to stay soft and fresh for a week or more, packaged breads need the help of some additives. Some are OK, while others are not. We'll discuss them in a bit.
Besides the additives, the nutrition grade of a bread depends largely on the type of flour used. Three tips:
Make sure the first ingredient is whole grain (100% whole wheat).
The bread should be made with 100% whole grains.
The fiber count should be 2 or more grams per ounce sometimes that's 2 grams per one slice, but not always. Check the serving size.
Bread manufacturers often confuse shopper with tricky terms for the flour used:
Enriched flour - This is NOT whole wheat flour. This...