The average American goes out to eat about five times per week. And, while more than half of Americans make eating healthy a priority at home, only a quarter of us make it a priority when eating at a restaurant. Many of us tend to go a little bit overboard when someone else is preparing the food. We don’t see what goes into it, so it’s easy to forget just how many calories we are taking in.
You know the feeling: by what ancient Chicago-style sorcery did that pizza make you keep eating it? And, how does Thai food bend the laws of physics to allow you to put that much curry into your stomach?
GMO History: Slow Down Those Tomatoes
It was first discovered that DNA can be transferred from one organism to another in 1946. In 1983, the first genetically modified plant, an antibiotic-resistant strain of tobacco, was produced.
The first genetically modified food crop was a tomato designed to ripen more slowly after picking. Genetically modified corn was first approved in 1995. Since then, nearly 30 genetically modified crops have been approved for human consumption. Continue reading
Getting Really Technical to Ensure 100% Healthy Customers
A Typical Commissary-Style Kitchen
If you have a serious allergy to or intolerance for anything in the way of food, then dining out becomes an entirely different kind of challenge. With so much going on in the world of science and dieting when it comes to food allergies, and the relationship between things like gluten and certain diseases or conditions of the body, more and more restaurants are stepping up their games, and pushing the heavily notated menus for the sake of their customers’ health.
Similarly, when you see store-bought, pre-packaged items starting to say things like, “This was produced in a facility that also contains items with tree nuts,” for example, you realize just how serious of a situation this is for some people. If you have a peanut allergy, and buy something that you believe DOES NOT have peanuts in it, but then get sick as if it did have peanuts, you’d be pretty upset. Perhaps it’s just the litigious society we live in, but people deserve to know, so companies are starting to be very transparent about ingredients, including other things produced in the same kitchens or factories. Continue reading
Enjoying the Benefits of Bragg’s Apple Cider Vinegar, or ACV
It’s only been a couple of weeks, but man let me tell you, we just plain feel better. You ever heard of this stuff? Bragg’s Apple Cider Vinegar? A tiny droplet of honey, around 8 ounces of distilled water, and 2/3 of a tablespoon of the ol ‘ ACV in a glass of water three times a day, and there’s no telling how good you’re gonna’ feel. First thing in the morning, again in mid-morning, and then a last time for the day in the mid-afternoon, let’s say after lunch to play it safe.
It takes a little bit of work, but if you do some research, it’s mind-numbing how positive the health benefits are, and just how comprehensive they can be when you try out Bragg’s Apple Cider Vinegar. Sure, it may make you a bit leery when you see that Bragg’s can also be used to clean any number of heavy duty things in your house, but it’s all natural, so fear not. Continue reading
What Is All the Talk About Gluten for These Days?
Photograph of 4 gluten sources. Top: High-gluten wheat flour. Right: European spelt. Bottom: Barley. Left: Rolled rye flakes.
If you’ve been in a restaurant in any kind of city with even the slightest progressive tendency, then you’ve heard about gluten. It’s the kind of thing that we’re all starting to see pop up in news stories, as asterisks on menus in several restaurants, on the mouths of mommies and mommy friends in line at the smoothie bar at the gym. So what’s going on? Why all the fuss?
According to Wikipedia, the very basic text book definition of Gluten goes like this: “Gluten (from Latin gluten, “glue”) is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.” Seems basic enough. So where does the trouble step in then? Continue reading