#is a fish an optional substitute for the whole hot dog? is the fish a different sort of meal? is it something else entirely? i'm having fun | Explore Tumblr Posts and Blogs

dietdrclinic · 1 year

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Gluten-free food options

Ever wondered if that ice-cold Coco-Cola you were eying up is gluten-free? Ever wanted to know if pizza and pasta are gluten-free? How about your favorite cheeseburger and fries? How about the Vodka and Beer? Whatever it is that you are looking for, we got you covered in this list of gluten-free foods. A gluten-free foods list can be a valuable resource. You have been spending hours and hours navigating stores and restaurants to find gluten-free food options and it may be really challenging at times. Therefore on hand, the gluten-free foods list below might help you know what to look for (and what to look out for) when choosing grains and other foods that may contain gluten. Below are a few things to look out for when you're buying gluten-free foods. 1. Gluten-Free Whole Grains: Oats, Cereals, Bread, and More…

Grains (including bread, pasta, rice, and crackers), specifically whole grains, are an important part of a healthy diet. Whole grains are a good source of healthy carbohydrates, providing energy to get you through the day. Most whole grains are high in fiber, which keeps you full and helps with digestion. Though many grains have gluten, a wide variety is naturally gluten-free.

Naturally Gluten-Free Grains & Starches: Rice Quinoa Millet Oats (use oats labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.) Cassava/Yuca Sorghum Teff Corn Buckwheat Amaranth Potatoes and potato flour

2. Gluten-Free Vegetables & Fruits All fresh, whole vegetables and fruits are naturally gluten-free and important to include in a gluten-free diet. Organic local produce mostly delivers a variety of vitamins, minerals, and antioxidants. However, you need to look out for sneaky gluten once you move out of the produce aisle. Plain fresh and frozen (without sauce) vegetables are all gluten-free, but make sure to double-check ingredient lists on packages to be sure. When buying canned veggies, buy those packed with water or natural juices (typically the healthier option anyway). Here's what to look out for when selecting gluten-free fruit and vegetables.

What to Avoid When Shopping for Fruits and Vegetables: Hydrolyzed wheat protein Modified food starch: Check the label if it does not specify what type of starch is used, and check with the manufacturer, as it may be wheat. Malt: Including malt syrup, malt vinegar, malt extract, malt flavoring Gluten stabilizer Maltodextrin: This is OK when made from corn, potato, or rice starch. If it is made from wheat, it will be labeled: you may have a reaction, though many claim the gluten is destroyed in processing.

Safe Ingredients: Corn-starch Potato starch/potato starch flour Distilled vinegar Mono- and diglycerides Oat gum Citric acid, lactic acid, and malic acid

3. Gluten-Free Proteins Most protein sources-both animal and vegetable proteins-are naturally gluten-free. You may use the below list to help you decide which proteins can fit into a gluten-free diet. Naturally Gluten-Free Proteins: Red meat: Fresh beef, pork, lamb, goat, bison, duck, etc. (Avoid marinades as if gluten is added it might sneak into your meat) Poultry: Fresh chicken and turkey (Check if any marination is added) Seafood: Fresh fish, scallops, lobster, clams and more are all naturally gluten-free. (Check if any marination is added) Tofu: It's made from soy, which is gluten-free, but check for any additional ingredients with gluten. Beans Nuts and seeds

Proteins That Need a Second Look: Processed meats: Including hot dogs, pepperoni, sausage, etc. These may have gluten added, so be sure to check the ingredient list and avoid those with wheat gluten, wheat starch, or wheat dextrin. Cold cuts: Cross-contamination can also happen at the deli on the meat slicer. Cold cuts may have gluten-containing ingredients added Ground meat: Ground beef or ground turkey can have gluten added in as filler. Be sure to check the ingredients carefully. Veggie burgers and other meat substitutes: Some flavors and brands are made with ingredients that contain gluten-check the labels.

4. Gluten-Free Sauces, Spices, and Condiments In many common condiments, gluten-containing ingredients can be used as thickeners, stabilizers, or flavor enhancers. Wheat flour is a common thickener in many sauces and marinades, which means they contain gluten. Look out for cross-contamination once these items are in your home. For example, a knife that spreads mustard on wheat bread shouldn't be dipped back into the mustard jar if you want it to stay gluten-free.

Sauces, Spices, and Condiments That Are Usually Safe: Mustard: Some specialty or flavored mustards may contain gluten so always check the ingredients. Mayonnaise: Check the ingredients to be sure though typically not made with gluten. Dry spices: Single-ingredient herbs and spices (think dried basil, garlic powder, chili powder) do not contain gluten, though because of cross-contamination concerns it's best to look for specifically labeled gluten-free spices or check with the manufacturer.

Sauces, Spices, and Condiments That Need a Second Look: Ketchup and Worcestershire sauce: Both condiments can be made using malt vinegar, which is not gluten-free. Double-check the ingredients. Barbecue sauce: Avoid BBQ sauces made with barley-based beer, soy sauce, malt vinegar, and barley malt flour as these typically contain gluten. Soy sauce: Soy sauce is traditionally made with wheat, so it usually is not gluten-free unless otherwise marked. Malt vinegar: Malt vinegar is mostly found in some salad dressings and sauces and it's not gluten-free. However, white vinegar, distilled vinegar, and apple cider vinegar are all gluten-free.

5. Gluten-Free Desserts & Sweets Many sweets and desserts are made with wheat flour or other ingredients with gluten. Be mindful that gluten-free sweets are not necessarily healthier for you than regular treats but they might prevent a bad reaction if you are sensitive to gluten.

Sweets That Are Usually Safe: Chocolate: Chocolate does not naturally contain gluten. There is also a risk of cross-contamination, so it's best to check the label on the chocolate. Hard candy and gummies: Candies don’t usually contain gluten; avoid those listing "wheat flour" as an ingredient. Ice cream, sherbet, gelato, frozen yogurt: These treats are generally gluten-free, but steer clear of those with pretzels, cookie dough, graham crackers, brownie bites, and other gluten-containing add-ins. Sweets to Avoid: Grain-based desserts: Cookies, cakes, brownies, pies, doughnuts, pastries, cheesecake, etc. are almost always made with gluten unless marked "gluten-free." Licorice: Sweet candy may be made with wheat flour and therefore is not gluten-free unless otherwise noted on the packaging. Barley malt: Avoid sweets made with this ingredient, which is used to sweeten some candies and chocolates.

6. Gluten-Free Drinks and Beverages Water, of course, is naturally gluten-free and is your best healthy way to stay hydrated. For all prepared beverages, be sure to check the ingredients, as variations and blends may contain gluten.

Drinks and Beverages That Are Usually Safe: • Coffee and tea: These beverages are both naturally gluten-free, but if you're sensitive to gluten it's best to check and make sure there was no cross-contamination with your coffee beans or tea leaves or added ingredients in blended beverages. • Juices, sodas, and sports drinks: Check the label to be safe, but these generally won't have added gluten-containing ingredients

#glutenfree #Nutrition #dietplan #diet

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howandreviews · 8 months

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Foods to Say No to After 50

Buckle up and brace yourselves, because we’re about to dive into the world of the “Fabulously Fifty and Beyond” Let’s face it, just like maintaining a vintage car, good health requires a bit of, shall we say, maintenance. Sure, we’d all love to eat ice cream for breakfast, but is it really the best way to start the day? (spoiler: it’s not). So, here is our list of the top 12 foods you should say a resounding ‘No’ to after 50. Let’s get rolling!

Sugary Drinks and Fruit Juice

While younger adults might gulp down these sugar-sweetened beverages without batting an eye, they can be harmful for older people. They are a major source of empty calories and can lead to weight gain, increased blood sugar levels, and a higher risk of chronic disease. Stick to water and herbal tea.

Fast Food

French fries, hot dogs, and the lot are high in sodium and can lead to high blood pressure, which the American Heart Association has linked to an increased risk of heart disease. The good news is, opting for healthier options like baked sweet potatoes can help maintain a healthy weight and better health overall.

White Bread and Breakfast Cereals

Sure, they’re easy and convenient, but these foods often have little nutritional value. Replace them with whole grain foods like brown rice or oatmeal to ensure you’re getting enough fiber and maintaining stable blood sugar levels.

Deli Meats

They might make for a quick lunch, but deli meats are often packed with a lot of sodium and artificial sweeteners. The National Institute of Aging recommends lean proteins like chicken or fish instead.

Ultra-Processed Foods

Think potato chips and store-bought cookies. These are often high in added sugar and unhealthy fats, not to mention low in nutritional needs necessary for older adults. The Mediterranean diet, rich in whole grains, healthy fats, and lean protein, is a better option.

Ice Cream

Oh, the beloved frozen treat. It might be a delightful indulgence, but it’s high in calories and can lead to weight gain. Opt for Greek yogurt with fresh fruit for a healthier treat that’s also a good source of protein and calcium.

Soft Drinks

Like sugary drinks, soft drinks can spike your blood sugar levels and contribute to weight gain. They’re not a good idea if you’re trying to maintain a healthy diet.

Red Meat

While it’s a good source of protein, red meat can also be high in saturated fats, which can increase the risk of heart disease. Opt for fatty fish like salmon that are rich in heart-healthy omega-3 fatty acids instead.

Artificial Sweeteners

They might seem like a good substitute for sugar, but a recent study has linked artificial sweeteners to health issues such as metabolic syndrome. Consider natural sweeteners like honey or maple syrup instead.

Dairy Products

For older adults, particularly older women, maintaining bone health is crucial. But some dairy products can cause water retention and bloating. Choose nutrient-dense foods like leafy greens and fortified dairy substitutes that are high in Vitamin D and calcium.

Excessive Protein

While good sources of protein are essential for maintaining muscle mass and strength, too much protein can strain the kidneys. The Mayo Clinic recommends a balanced diet with a variety of foods including whole grains, fruits, and vegetables.

Egg Yolks

While they’re high in B vitamins and amino acids, egg yolks are also high in cholesterol, which might be concerning for those with heart conditions. Consider egg whites or other lean protein sources.

Bottom Line

The key to healthy aging isn’t about completely eliminating these foods, but making small changes to our dietary patterns for better health. The good news is, maintaining a healthy lifestyle can be as simple as swapping white bread for whole grains, or fast food for homemade meals. Remember, it’s never too late to embrace a healthier diet and enjoy the golden years of life in good health. So, keep that physical activity up, make those smart food choices, and here’s to being fabulous over 50!

#seniors #healthylifestyle #healthy eating #health #over 50

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arildsengay · 2 years

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Armour Star Vienna Sausage Barbecue Flavored Canned Sausage Pack Of Four 6 Ounce Dimension 24 Per Case In 2022 Vienna Sausage, Sausage, Barbecue

For purple meat, cancer threat elevates by 17 p.c for every a hundred grams per day that's consumed. What are the 4 stages of pneumonia to determine if a person will get most cancers primarily based on a life-style selection, whether or not it’s smoking or eating processed meat. Cancer happens when a wholesome cell acquires sufficient mutations to begin replicating uncontrollably and to unfold into new organs away from its website of origin.

For more information on tips on how to minimize food for babies, visit our web page on Food Sizes & Shapes. The brief answer to this query could be ‘Yes.’ Your canine should be okay if he consumes a Vienna sausage. However, in case your canine shows frequent symptoms at once, you should contact your veterinarian right away since pancreatitis may be life-threatening. Pancreatitis is characterised by a hunched back, dehydration, vomiting, diarrhoea, and abdominal discomfort.

Is Breakfast Sausage A Great Morning Option?

If you do eat a lot of red or processed meat, nonetheless, there may be some proof that chopping down by eating different issues as an alternative, such fish, poultry, beans and lentils could be beneficial. Eating an extreme quantity of bacon, sausages, hot dogs, canned meat, or lunch meat—meat that has been processed indirectly to preserve or taste it—is dangerous for well being, in accordance with consultants. This guide supplies a general overview of the nutrition you’ll get from scorching canine and sausages.

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Each optimized Vienna sausage formulation was ready by triplicate and subjected to cooking at 150 °C in an oven during 15 min. After that, cooked sausages had been reduce in slices (2.four cm length) and saved heat in a closed glass vessel till the take a look at (3–5 min). A Flash Profile was used to explain the sensory attributes of sausages which had been carried out by skilled sensory panellists. They evaluated the intensities of style , texture , odour , and shade . Each panelist evaluated three order replicates of each optimized formulation coded in randomized type.

Bacon, Salami And Sausages: How Does Processed And Pink Meat Cause Most Cancers And How A Lot Matters?

Both of these varieties of meat are distinct from ‘white’ meats, like recent rooster or turkey, and fish . ‘Processed’ meat is meat that’s not offered recent, but as a substitute has been cured, salted, smoked, or otherwise preserved indirectly . The ground beef quick meals restaurants use of their hamburgers typically has growth hormones and antibiotics to go along with all of the salt, fat, and preservatives. It’s a better thought to make your burgers at residence with good high quality lean beef or ground turkey. O’Shea N, Arendt EK, Gallagher E. Dietary fiber and phytochemicals characteristics of fruit and vegetable by-products and their latest functions as novel elements in food products.

Place a sauté pan over medium excessive warmth, and add the entire sausage hyperlinks.

But, sausage isn’t poisonous and so stealing a dropped piece or being treated to the occasional nibble shouldn’t do your hound any lasting harm.

In reality, eating vegetables together with your sizzling canines, sausages and different meats could make them extra nutritious as the nutrients in meat help higher take in the vitamins in vegetables.

It is impossible to completely get rid of all risk of a baby or child choking on any liquid, puree, or meals.

The diameter and size of sausage were measured earlier than and after cooking using a vernier .

Breakfast sausages are extra probably to be decrease in energy because they are smaller than scorching canines or dinner sausages. This additionally means they may contribute much less to your day by day sodium or fat consumption. Check the nutrition information panel printed on each package deal of hot canine to find the sodium and fats levels which greatest suit your dietary needs. The protein in sizzling dogs is a whole protein, meaning it provides all of the essential amino acids our our bodies need.Hot canine are also a fantastic supply of Vitamin B12 with only one hot canine offering 30 % of the DV.

A Day In Life Of A Father In The Parenthood Journey

Vegetarian meat substitutes don’t count as processed meat and there’s no good evidence linking them to most cancers. These products may be helpful for people attempting to cut down on meat, but they aren’t always healthy and can be high in salt. So it’s a good suggestion to look for ones with mostly or all green on the label and consider using other vegetarian sources of protein together with pulses, like lentils and beans, and eggs. The pH and proximate chemical composition were determined in both meats. Dogs undoubtedly shouldn’t be supplied sausage regularly or in large amounts as it'll probably make them sick and can increase their risk of sickness starting from obesity to pancreatitis and even cancer. Whether you like garlic sausage, liver sausage, salami, chorizo, and even just a flavoured pork sausage, you need to hold that as a human treat and shouldn’t share them along with your canine. The dialogue right here isn’t so much about can canines eat sausage as much asshoulddogs eat sausages. Yes, canine can eat sausages, however they shouldn’t eat plenty of them and also you undoubtedly shouldn’t be utilizing sausages as their primary protein source. Zhao Ling stated instantly.You usually are not in search of a useless end if you return now, and after you go back, it is estimated that they will also be eaten by the people of the demon race. Ye Wushuang was so satisfied that he would have died in a sea of blood if Zhao Ling had not stopped in time just now. Stronghold, so you must hurry up.Okay.Only then did Ah Fu verify that it was certainly the gods serving to him.With a wave of his sword, he slashed towards the one eyed youngster.One eyed had already moved to run away, but he was all of a sudden shocked to search out that he couldn't transfer in any respect, his whole physique was very stiff. The aura on this place was one thing Zhao Ling by no means imagined, as a outcome of he didn't must exert any effort in this place, and he could breathe out the aura at will, which he never dared to suppose about before. If I can't make a difference this time, I am really sorry for the title of the Eight Great Gods.

#What side effects of Vienna sausage #What are the 4 stages of pneumonia #can dogs eat strawberries #can dogs eat broccoli #benefits of guava juice #calories in shrimp tempura roll #lovelcute

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lowerreceiver-blog · 4 years

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What Foods Should A Person With High Cholesterol Be Eating And How To Lower Cholesterol Naturally?

Knowing a little about dietary fats and certain foods for lower cholesterol takes you a long way to making smart choices about your eating habits. You should avoid meats, especially red meats, but for many of us that just isn't practical. To lower cholesterol many experts say just by making a series of dietary changes can make a big difference in your levels. And you don't have to eliminate all meats from your diet. See it here ar10 lower receiver

Some Easy First Steps To Take to make progress attacking cholesterol: Limiting the amount of egg yolks you eat and adjusting full-fat dairy products. Here's a suggestion, if you're using full fat milk reduce it to one, two percent or skim milk. If you like coffee with cream use a fat free brand and not the powered stuff. Try it. Zero fat, zero trans-fats and zero cholesterol. OH, by the way zero calories. Now let's look at some additions to construct a diet that lower cholesterol. If you're like me I hate the word diet. I feel better with the phrase "adjusting eating habits" because that's really what we're doing.

Let's Attack Those Fried And Processed Foods: If you're like me I grew up with fried foods such as French fries, fried chicken and you name it-it was fried. You'll want to avoid them as much as possible. Instead of eating French fries, eat a baked potato-better yet a sweet baked potato. But what many of us don't realize is that processed foods are also loaded with fats and high levels of cholesterol. Processed meats, like deli meats, sausage, hot dogs, bologna, and salami are among the worst offenders. It's recommended that you cut back your consumption of these foods to no more than six ounces per day OR...

Better Yet is the option to substitute fish (salmon, tuna etc.) for these meats. Fish, is even a better choice than the traditional chicken. If you must eat chicken choose either skinless (breasts preferred) or take the skin off before you prepare it.

"ONE SECRET WEAPON" of Cholesterol-Busters is fiber. Try to increase your daily consumption of soluble fiber and you'll be well on your way in combination with the above to "busting" that cholesterol level.

Two types of fiber exist: soluble and insoluble. Research seems to bear out that soluble fiber is more effective at lowering your total cholesterol level. Most foods contain some combination of both fibers. Some sources of soluble fiber include oats, beans, peas, apples as well as citrus fruits and nuts.

Insoluble fiber can be found in whole-grain foods like wheat bran, whole-grain breads and cereals and many vegetables and fruits with the skin still on it. There are fiber supplements available usually in health food stores which can be added to your daily food preparation.

How Much Fiber Do You Need: Most diets that are abundant in fat like the typical American menu-are for the most part poor in fiber. Research shows that the average American only gets about 15 grams of fiber daily. The National Academy of Sciences says "that men up to 50 need a minimum of 38 grams of fiber daily and women in the same age group need a minimum of 25 grams. For men who are older than 50, it's highly suggested that they receive 30 grams daily. Women in this same age group are encouraged to eat at least 21 grams daily".

#80 lower

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disneylandguru · 5 years

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Healthiest Customizations Possible While at Disneyland Resort.

If you aren’t necessarily vegan, gluten-free, or soy-free, but are watching what you eat and want to make a lighter, more nutrient-rich meal, here are my customization suggestions:

at Rancho del Zocalo

Tostada Salad, but instead of refried beans and rice, substitute extra black bean corn salsa and extra veggies (this is no additional charge to substitute), and with no sour cream.

Citrus Fire-Grilled Chicken, instead of rice and refried beans substitute black bean corn salsa and veggies. OR you can substitute brown rice for one of the sides.

Vegan Street Tacos with only veggies and tomatillo sauce

Any of the kids meals

Baked Fish tacos with different sides (black bean corn salsa, brown rice, or veggies)

Additional Tips

At Rancho del Zocalo, you can substitute any side for veggies, black bean corn salsa, or brown rice! These are my go-to in making any meal at this restaurant feel less heavy in your stomach.

And when eating at ANY Disneyland restaurant, don’t be shy to ask a cast member what menu options they have available to fit your dietary requests. I highly recommend asking a cast member who is at the front of the restaurant greeting guests, as opposed to those dishing up your meal, since they are often in a hurry and can occasionally forget some options to offer you due to the kitchen rush.

Bengal Barbecue

in Adventureland are unbelievably delicious, diet or not. The food is among the best Disneyland food and drinks under $5, and the restaurant has recently expanded their seating and menu a bit to keep up with popular demand. It is now a must-stop location for us, whether we want one skewer as a protein snack or a couple of skewers as a meal. The hummus trio comes with crunchy veggies, and a cast member claims it’s the healthiest food item in the park, made fresh each day. (You can also skip the line and quickly grab a hummus trio at Tropical Imports next door.) The spicy Banyan Beef Skewer is tender and so flavorful. The Outback vegetable skewer helps you achieve that serving of vegetables. You can get asparagus wrapped in bacon and while bacon is not on most diets, at least some of the bad is being canceled out by the asparagus.

Salads

There are a number of places to pick up a salad around the parks from Redd Rocket’s Pizza Port at Disneyland and Boardwalk Pizza & Pasta in Disney California Adventure to various quick service and table service restaurants. You may be surprised to learn that you can customize the salads even if you see only pre-made salads at a cafeteria-style restaurant. Just ask and a cast member will accommodate your needs. I like to customize my toppings, make my own dressing and add a small side of protein, such as chicken. French Market in New Orleans offers freshly made hand tossed salads as well as other good choices like roasted chicken. While there are salads at Plaza Inn, we were surprised to find glazed salmon with rice and vegetables as well. You can find more seafood choices at the table service restaurants.

and more

They say that the Mediterranean diet is one of the healthiest eating styles. You can eat like a Greek at the Paradise Garden Grill for most of the year, although the menu does vary seasonally with different cultural festival foods taking over for Holiday Time, Lunar New Year and the Food & Wine Festival. Its regular menu offers Greek Salad, Lemon Oregano Chicken and other tasty foods, as well as vegetarian grilled vegetable and tofu.

You might think of the Galactic Grill in Tomorrowland as a place to get a burger, but they have a veggie wrap and a chopped salad. Greek yogurt can be substituted for French fries. So don’t automatically dismiss a burger or hotdog restaurant. They might have some healthier options. For example, the Award Weiners hot dog location in Disney California Adventure also has a Portobello Mushroom Philly.

Quick Tips for Eating Healthy at Disneyland

Ask for carrots and apples (or sometimes Greek yogurt) instead of French fries

Order off the Mickey Check section of the kid’s menu

Snack from the fruit carts (you can find whole fruit, sliced fruit, pickles, veggies, hummus and more chilled in ice and ready to go)

Don’t be afraid to ask for substitutions

Order a burger or sandwich wrapped in lettuce if you are cutting carbs (gluten-free choices are always available)

Bring foods from home/hotel for convenient budget-friendly snacking

Drink water (you can always get free water from restaurants)

Watch for hidden sugar in salad dressings—you can order dressing on the side or make your own by asking for olive oil, red wine vinegar, some salt and a mustard packet from the condiment section.

Ask questions about what comes on food before you order. Sometimes not all ingredients are listed on a menu, such as tortilla chips and sour cream on a fajita salad at Cocina Cucamonga.

#Disneyland Gluten Free - Vegan-Vegitarian-Kosher- or other Meal Needs #Disneyland dining #disneyland food #Disneyland #Disneyland Resort

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businessweekme · 6 years

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California Highway 1 Road Trip

Six weeks ago, Highway 1 fully reopened in Big Sur, following devastating mudslides in May 2017. After $54 million worth of repairs and the removal of millions of tons of earth, rocks, and debris, travelers can once again enjoy an uninterrupted drive along the gorgeous coastal highway between San Francisco and Los Angeles.

But it’s not just the views that make the trek one of the most famous road trips in the world. There’s also the food to contend with: Dotted along the winding route, you’ll find peppery smoked-fish tacos, juicy burgers smothered in eggs and melted cheese, and homemade doughnuts oozing with jelly.

Our version of this journey begins in Point Reyes Station, north of San Francisco. There, you’ll want to stock up on triple cream Mt Tam cheese from Cowgirl Creamery and scarf as many straight-from-the-bay oysters as you can get down. Your eating adventure will continue from there—you’d better start hungry.

Point Reyes

Side Street Kitchen

The specialty at this year-old, bright, modern diner is the crispy skinned rotisserie chicken, fragrant with herbs and served half or whole with an array of sauces, including curried yogurt, salsa verde, and chimichurri rojo. The other specialty: puffy, sugar-coated, fruit-filled apple fritters. 60 4th St., Point Reyes Station

The Boat Oyster Bar

Hog Island Oyster Co. is famed for the oysters it pulls out of the bay and supplies to top dining rooms around the country. A reservation-only café on the water features those world-class bivalves; the menu changes often, but it frequently includes Hog Island’s singular kumamotos. You can get a dozen raw for $36; even better are the barbecued ones, grilled and dripping with chipotle bourbon garlic butter. 20215 Shoreline Highway, Marshall

Half Moon Bay Area

La Costanera

Peruvian food is having a moment in the U.S., and La Costanera, with its wall of windows overlooking the water from a second-floor dining room, has been recognized by Michelin’s Bib Gourmand. The menu has a mix of classics such as antichuchos (grilled skewers) with marinated beef heart and pork belly; empanadas; tender beer-braised lamb shank; and lomo saltado (beef tenderloin with onions, soy sauce, and a fried egg, if you want one). 8150 Cabrillo Highway, Montara

Dad’s Luncheonette

Chef Scott Clark used to cook at San Francisco’s Michelin-three-starred Saison. He’s transformed a red-painted train caboose into a cozy, wood-lined diner with a small menu of comfort food favorites. The $12 hamburger sandwich has melted cheese, a soft egg, and red onion pickles on grilled white bread; the mushroom version substitutes maitakes for the grass-fed beef. 225 Cabrillo Highway South, Half Moon Bay

Sam’s Chowder House

Seafood makes up almost the entire menu at Sam’s, including a “Captains Platter” of oysters, clams, shrimp, poke, and ceviche; an appetizer of grilled sardines; steamed clams (with the option of linguine); and lobster rolls, “naked” with butter or “dressed” with aioli. At night, the place highlights fresh catches such as Pacific swordfish and local halibut. The seats on the deck offer a panoramic ocean view. 4210 Cabrillo Highway, Half Moon Bay

Hop Dogma Brewing Co.

The rotating array of craft brews at this locally popular beer hall might include Pyro’s Prost chili beer (pilsner brewed with jalapeño); Every Third Inquiry, a Bourbon barrel-aged stout; and the flagship Alpha Dank IPA. Guests can order food from nearby Lamas, a Peruvian and Mexican restaurant, and the tacos, burritos, and arroz con pollo will be delivered to the taproom. 270 Capistrano Rd., Half Moon Bay

Duarte’s Tavern

Dating back to 1894, when Frank Duarte bought the place for $12 in gold, this venerable restaurant specializes in a California version of Continental cuisine. The menu runs the gamut from shrimp cocktail to pork chops with fresh applesauce. The specialties are anything with artichokes, plus the cioppino, packed with clams, shrimp, cod and especially crab, which people drive down from San Francisco to eat. 202 Stage Rd.

Santa Cruz

The Picnic Basket

Set on the Santa Cruz Beach Boardwalk, the picturesque luncheonette has an all-day menu with a powerful breakfast selection: golden-brown turnovers stuffed with seasonal fruit or Niman Ranch ham and cheese; an egg-potato-greens frittata sandwich on toast; and house-made jelly doughnuts. Later in the day, hot dogs and elbow macaroni and cheese turn up on the menu. The nearby Penny Ice Creamery, where everything is house-made under the same ownership, is equally popular. 125 Beach St.

Monterey Peninsula

The Meatery

A serious, whole-animal butcher shop with impressive cuts of meat on display, this white-tiled space also serves as a deli. Sandwiches range from a hefty Reuben to banh mi made with caramelized pork belly slices, pickled vegetables, a hit of cilantro, and kewpie mayo on a French roll. A highlight is the house corned beef with sauerkraut on rye. The hot food offerings change daily: On Sundays and Mondays, there’s buttermilk-fried chicken; on Thursdays, visitors line up for the baby back ribs. 1534 Fremont Blvd., Seaside

The Bench Restaurant

Set on the impossibly scenic Pebble Beach Golf Links 18th hole, the Bench has a crowd-pleasing menu that offers all kinds of pizza-styled flatbreads: with pepperoni; with ratatouille, fennel ricotta and heirloom tomatoes; and with bench bacon and grilled, pickled red onion. The 24-ounce short rib, the Smokey Joe, is smoked for 10 hours. Aside from the best views, the outdoor deck has fire-pit tables. 1700 17 Mile Dr., Pebble Beach

Aubergine at l’Auberge Carmel

Chef Justin Cogley operates one of the country’s best under-the-radar fine-dining restaurants. Set in a Relais & Châteaux property, the intimate dining room has a $175 tasting menu that combines local ingredients in unexpected ways: A Morro Bay oyster with caviar has a hit of sea water, and seared abalone is accompanied by romaine lettuce that’s been braised and sliced in thick rounds, with lobster-infused lettuce puree. Monte Verde at 7th Ave., Carmel

Big Sur

Big Sur Bakery & Restaurant

Amid the trees in the hills off the highway, this exceptional café produces terrific pizzas from the wood oven, with a charred, bready, chewy crust and such toppings as creamy greens, mushrooms and tangy taleggio, and red sauce meatballs. The place is first and foremost a bakery: The creamy lemon curd pie in a pistachio crust is addictive, as is any pastry in the display case. 47540 Highway 1

Sierra Mar at Post Ranch Inn

Post Ranch Inn, renowned for its modernist, cliffside, treehouse rooms overlooking the ocean, has a new manager, Gary Obligacion, formerly of Chicago’s celebrated Alinea. The property’s Sierra Mar restaurant is home to one country’s largest wine collections, with 14,000-plus bottles. It complements an elegant four-course tasting menu from which the seared foie gras has a garnish of hazelnuts and king salmon is paired with smoked split peas and sweet apple. 47900 Highway 1

The Sur House at Ventana Big Sur

In 2017, Ventana went through a multimillion-dollar renovation. The renovated Sur House restaurant now has outdoor fireside seating and a bar menu with smoky spice-rubbed chicken wings and open-faced tuna melt accented with pickled fennel. The dinner menu has deceptively simple dishes, such as grilled pork loin on a bed of jalapeño-spiked grits. The wine cellar is also notable: some 10,000 bottles with a focus on the Central Coast. 48123 Highway 1

San Luis Obispo

Ruddell’s Smokehouse

There’s not much barbecue along Highway 1. The notable exception is Ruddell’s, where founder Jim Ruddell set up shop in 2001 in a small building with a few tables outside. The place smokes albacore and salmon with a brown sugar and kosher salt rub; chicken is slow-cooked over hickory. The smoked seafood and poultry are available as tacos in a big French-roll sandwich or salad—and by the pound. 101 D St., Cayucas

Cracked Crab

In the surfing town of Pismo Beach, the unpretentious Cracked Crab has a blazing neon sign and lines stretching out the door. The menu changes according to availability of seafood and features an ocean’s worth of crab: dungeness cocktail with lime and avocado; puck-size, pan-seared lump blue crab cakes; and New England-style lobster rolls stuffed with crab instead. The seafood buckets offer the opportunity to mix and match wild Gulf shrimp, Alaskan crab, clams, mussels, and lobster tails; they go for $61 for one person and $79 for two and come with all the mallets and scissors you’ll need to extract the shellfish. 751 Price St., Pismo Beach

Santa Barbara

Jalama Beach Store & Grill

In Lompoc, the epicenter of Santa Barbara winemaking, is this grill, set inside a store that’s set inside the county park. The specialty is the Jalama burger: It’s quintessential Cali-style, with shredded lettuce, tomato, onions, special sauce, and a griddled bun. The burger has gotten so popular over its almost 40-year history that the name is trademarked. 9991 Jalama Rd., Lompoc

La Super-Rica Tacqueria

Famous for being name-checked by Julia Child, Super-Rica is a cheerful, white-and-turquoise stand with a large selection of options that feature stellar homemade tortillas. The tacos are filled with all kinds of grilled meats—chunks of spiced, brick-colored chorizo; adobado with tender strips of marinated pork. The Super-Rica Especial is made up cheese-stuffed green pasilla chiles that are roasted and draped over tortillas with marinated pork and more cheese, for $6. 622 N. Milpas St., Santa Barbara

Santa Barbara Shellfish Co.

At the end of a dock on the harbor, this photogenic counter started out selling local seafood almost 30 years ago. Customers can still buy fish from commercial fishermen here. (There’s also a robust online store with trays of uni and stone crab claws.) The chopped caesar comes with a choice of grilled, skewered shrimp or sweet scallops. There’s more local shrimp, coated with coconut and crispy fried, garnished with onion rings. Also highly recommended are the linguine studded with garlic-sauteed clams in the shell and the monumental, steamed two-pound crab, along with a selection of local wine and beer by the pitcher. 230 Stearns Wharf, Santa Barbara

The Los Angeles Area

Malibu Farm

What started as a pop-up dining room by Helene Henderson in 2013 is now a farmers market-driven restaurant and café on the Malibu Pier, with outposts in Miami and Hawaii. The all-day café at the end of the dock has a lightbulb-lit menu that boasts a pile-up of Swedish pancakes with whipped cream and whatever the seasonal berries are, as well as kale caesar and BLTs with lemon aioli brushed on whole wheat. Down the pier, a slightly more serious version of the restaurant offers a tofu, spinach, and tomato scramble on weekend mornings, and nachos, featuring blue corn chips laden with black beans, melty cheese, and drizzles of sour cream in the evenings. 23000 Pacific Coast Highway, Malibu

Tallula’s

Chef Jeremy Fox, who heads up the nearby vegetable-focused Rustic Canyon, now puts a creative spin on the Mexi-Cali dining room. In a colorful space decorated with hanging plants, Fox uses exceptional local corn, served Mexican-style with smoky chipotle aioli, and accents black-cod tacos with malt tartar sauce in tender, house-made tortillas. A daily taco special is dreamed up by rotating cooks in the kitchen. The serious bar program features mezcal Manhattans on draft, as well as the obligatory margaritas. 118 Entrada Dr., Santa Monica

Father’s Office

Chef Sang Yoon began serving one of the—if not the—country’s first gourmet burgers almost 20 years ago. The Office Burger is made from freshly ground, dry-aged beef, so it’s got a deep, meaty flavor that’s further accentuated by sweet caramelized onions, bacon, gruyere, and blue cheese. Accompanying fries, standard or sweet potato, are presented in a mini-shopping cart. Father’s Office is equally known for pouring dozens of local craft beers. 1018 Montana Ave., Santa Monica

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babynamesdiary · 2 years

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Foods to Avoid Giving Babies and Young Children

There are many foods to avoid giving your baby or young child. You should try to limit the amounts of these things and try to stick to natural products like whole grains, fresh fruits and vegetables. Nuts, especially whole ones, can be choking hazards, so it's best to avoid giving them. Luckily, there are many healthy options available. If you have a picky eater at home, follow these simple guidelines and your child will grow up to be healthy and happy.

Unpasteurized dairy products are also a no-no for babies and young children. Unpasteurized milk and other milk alternatives may contain harmful bacteria. Raw milk, for example, can contain parasites and cause serious illness. Smoked meats are another no-no, as they contain high levels of nitrates and sodium, which can lead to cancer. Finally, hot dogs and bacon are full of animal fats and can be hazardous for your child's developing digestive system.

Sugar-sweetened beverages and muffins are also not a good choice for babies. They're high in sodium and contain added sugar. In addition, these drinks can make your baby sick, so opt for 100% juice instead. For healthy alternatives, opt for a healthy vegetable-based recipe and avoid adding sugar to it. If you're not sure which foods to avoid giving your child, try reading this guide.

Honey and milk should be avoided as they may contain Clostridium botulinum, a bacterium that causes paralysis in babies. Other harmful foods include unpasteurized meat and dairy products, such as eggs. These should be introduced gradually to your child. Aim to offer a small portion at a time. Only a few pieces at a time. Then, you can move on to solid food.

Some foods can cause serious health risks, so choose carefully. Chocolate should be avoided as it contains caffeine, and hard candies should only be given to children over a year old. In addition, milk should be breastfed and not substituted with cow's milk until the child is at least one year old. A small baby is more vulnerable to serious illnesses. However, there are a few foods to avoid giving babies and young children for a variety of reasons.

Nuts should be given to babies only in small amounts. Some of these foods are potentially harmful to their health. Those that cannot be swallowed can cause choking. If your baby does not know how to chew properly, try to avoid these foods and stick to whole grains. It is also best to avoid nuts in general. You should make sure that your baby does not eat raw onions or garlic.

The first foods to avoid are salt, nuts, and seeds. These are high in sodium and can cause choking. These foods are often high in sodium. You can use the Nutrition Facts Label to find low-sodium alternatives to these foods. If your baby is eating a lot of fish or chicken, make sure it is cooked thoroughly. Ensure that you wash all other foods you feed your baby.

Besides the nitrates in fish, you should avoid sugary snacks and beverages. Sugary snacks and drinks can cause tooth decay in your baby. The American Academy of Pediatrics recommends that you do not give fruit juice to your baby under one year. If you must give them a small amount, then you can feed them in small amounts during the day. Moreover, you should avoid fish with high mercury content.

There are a number of fruits and vegetables that you should avoid giving to your baby. Among these are celery, carrots, green peas, and peanuts. These are all high-calorie foods that can choke your baby. Therefore, avoid serving these foods to your child until the age of four. This will prevent any choking problems that may occur. There are several other items that you should avoid giving your baby. https://babynamesdiary.com/

#babynamesdiary

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countrymadefoods · 5 years

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Are Meat Substitutes Bad For You Or What?

“There are lots of ethical reasons why people choose to go vegetarian, but for many people, giving up meat is one of the most significant challenges that comes from the lifestyle change.Even if you consider yourself vegan or vegetarian, sometimes you just crave the texture and taste of meat.

[I]n truth, the soy you eat doesn’t contain enough isoflavones to have an impact on your health, and soy’s effect on the body is far more complex than this early research indicated. So, unless you have a soy allergy, there's really no reason to fear soy...Straight-up soy is a great form of protein for people who don’t eat meat, because it contains all the essential amino acids, as well as important nutrients...Natural soy products such as tofu, edamame, tempeh, and soy milk can be a great replacement for animal protein.

For instance, tofu and tempeh are on the less processed end of the spectrum while a soy-based burger is on the more processed end of the spectrum...It's fine to include highly processed soyfoods in one's diet but nutritionally speaking, it's best to get most of one's protein from less processed foods."

“Ultimately, if you enjoy the taste of whole soy fake meat products, and find that they satisfy your meat craving, then you should keep doing you. (If you are concerned about the amount of soy products you eat, it's a good idea to talk to your doctor or healthcare provider. They know important details about your health and can assess any real risks.)

No matter your diet, it's best to eat a variety of protein sources..."For vegetarians and vegans, this includes beans, lentils, nuts, seeds, whole grains and if they like them, plant-based meat substitutes"...while it might seem like everyone you know is going on a vegetarian diet for ethical reasons, you're not a bad person for eating regular meat if that's what you want.”

(via Are Meat Substitutes Bad For You Or What? | Refinery 29)

Vegan Meat Substitutes: The Ultimate Guide

“There are many reasons for wanting to incorporate meat substitutes into your diet, even if you’re not following a vegan or vegetarian diet. Eating less meat is not only better for your health but also for the environment.”

“Tofu has been a standby in vegetarian diets for decades and a staple in Asian cuisines for centuries. While lacking flavor on its own, it takes on flavors of the other ingredients in a dish. It’s made similarly to the way cheese is made from cow’s milk— soy milk is coagulated, whereupon the curds that form are pressed into blocks.”

”Tempeh is a traditional soy product made from fermented soy. The soybeans are cultured and formed into cakes. Unlike tofu, which is made from soy milk, tempeh is made using the whole soybean, so it has a different nutritional profile. It contains more protein, fiber and vitamins than tofu. Additionally, as a fermented food, it may benefit digestive health.”

”Texturized Vegetable Protein (TVP) is a highly processed vegan meat substitute developed in the 1960s...It’s made by taking soy flour — a byproduct of soy oil production — and removing the fat using solvents. The end result is a high-protein, low-fat product. The soy flour is extruded into various shapes such as nuggets and chunks...it’s more often found in processed, frozen, vegetarian products.”

”Seitan, or wheat gluten, is derived from gluten, the protein in wheat. It’s made by adding water to wheat flour and removing the starch. Seitan is dense and chewy, with little flavor on its own...Seitan is high in protein, low in carbs and a good source of iron.”

“Mushrooms make a great substitute for meat if you’re looking for an unprocessed, whole-food option. They naturally have a meaty flavor, rich in umami — a type of savory taste. Portobello mushroom caps can be grilled or broiled in place of a burger or sliced and used in stir-fries or tacos. Mushrooms are low in calories and high in fiber...However, they don’t contain much protein.”

”Though jackfruit has been used in Southeast Asian cuisines for centuries, it has only recently become popular in the US as a meat substitute. It’s a large, tropical fruit with flesh that has a subtle, fruity flavor said to be similar to pineapple. Jackfruit has a chewy texture and is often used as a substitute for pulled pork in BBQ recipes...jackfruit is high in carbs and low in protein...However, when served with other high-protein foods, it makes a convincing substitute for meat.”

“Beans and legumes are affordable sources of plant-based protein...There are many types of beans: chickpeas, black beans, lentils and more. Though beans are a good source of plant-based protein, they don’t contain all essential amino acids on their own. However, they’re high in fiber and a great vegetarian source of iron.”

”Beyond Meat is one of the newer companies for meat substitutes. Their Beyond Burger is said to look, cook and taste just like meat. Their products are vegan and free of GMOs, gluten and soy. The Beyond Burger is made from pea protein, canola oil, coconut oil, potato starch and other ingredients...Beyond Meat also makes sausages, chicken substitutes and meat crumbles.”

”Gardein makes a variety of widely available, ready-to-use meat substitutes. Their products include substitutes for chicken, beef, pork and fish, and range from burgers to strips to meatballs...The Ultimate Beefless Burger is made from soy protein concentrate, wheat gluten and many other ingredients...Gardein’s products are certified vegan and dairy free...While their main line of products includes gluten, Gardein does make a gluten-free line as well.”

”Tofurky, famous for their Thanksgiving roast, produces meat substitutes, including sausages, deli slices and ground meat. Their products are made from tofu and wheat gluten, so they are unsuitable for gluten- or soy-free diets...while they’re a high-protein option, they’re also high in calories. Their products are non-GMO verified and vegan.”

”Yves Veggie Cuisine vegan products include burgers, deli slices, hot dogs and sausages, as well as ground “beef” and “sausage.” Their Veggie Ground Round is made from “soy protein product,” “wheat protein product” and many other ingredients, including added vitamins and minerals...Their products are made with both soy and wheat, making them improper for those on soy- or gluten-free diets.”

”Lightlife, a long-established meat substitute company, makes burgers, deli slices, hot dogs and sausages, as well as ground “beef” and “sausage.” They also produce frozen meals and meatless jerky. Their Gimme Lean Veggie Ground is made from textured soy protein concentrate. It also contains wheat gluten...Their products are non-GMO verified and certified vegan...their foods are made with both soy and wheat.”

“Owned by Kraft, Boca products are widely available meat substitutes, though not all are vegan. The line includes burgers, sausages, “meat” crumbles and more. They’re highly processed, made from soy protein concentrate, wheat gluten, hydrolyzed corn protein and corn oil...Many of their products contain cheese, which is not vegan.”

“MorningStar Farms, owned by Kellogg, claims to be “America’s #1 veggie burger brand”...They make several flavors of veggie burgers, chicken substitutes, veggie hot dogs, veggie bowls, meal starters and breakfast “meats.” While the majority of their products are not vegan, they do offer vegan burgers. For example, their Meat Lovers vegan burgers are made from various vegetable oils, wheat gluten, soy protein isolate, soy flour and other ingredients...Morningstar products have both soy- and wheat-based ingredients.”

”Quorn makes vegetarian meat substitutes out of mycoprotein, a fermented fungus found in soil. While mycoprotein appears to be safe for consumption, there have been several reports of allergic and gastrointestinal symptoms after eating Quorn products. Quorn products include grounds, tenders, patties and cutlets. While most of their products are made with egg whites, they do provide vegan options. Their Vegan Naked Chick’n Cutlets are made from mycoprotein, potato protein and pea fiber and have added flavorings, carrageenan and wheat gluten...While Quorn is made from a unique protein source, many of the products also contain egg whites and wheat gluten.”

(via Vegan Meat Subsitutes: The Ultimate Guide)

Alternative proteins could become a food staple for more US consumers

“Thanks to social media, globalization and the increased popularity of flexitarian, vegan and vegetarian diets, a third of Americans last year said they wanted to reduce their meat consumption and increase consumption of plant protein.

Most of this dietary evolution...is happening in younger generations...millennials are 12 times more likely than baby boomers to eat a plant-based diet. This penchant for protein alternatives has led 17% of U.S. consumers to eat a predominately plant-based diet, and 60% of Americans claim to be reducing their consumption of meat-based products...30% of the calories we consume globally come from meat products. While there is an undeniable interest in sustainable alternatives to animal protein, people still like the taste of meat.”

“The successes stories of Beyond Burger and Impossible Burger are ideal case studies for the potential growth of plant-based alternative proteins. When Impossible Burger appeared in 2016 and replicated the iron molecule heme in a lab, it was a quantum leap forward for the alternative-proteins space. Since then, the popularity of meat-like burgers made from plants has continued to grow. In 2017, Impossible Burger was available at 50 restaurants nationwide. Today, it is in roughly 5,000 restaurants, and this year it's moving into retail where it will compete directly with Beyond Burger. For its part, the Beyond Burger has become a staple at many grocery stores like Whole Foods, Kroger, Wegmans and Safeway.”

“Following in the footsteps of these companies, animal protein imitators are now moving from bovines to aquatic life. Good Catch Foods, Terramino and Ocean Hugger are three companies that are shaking up the fish industry and beginning to command significant infusions of capital.

Last August, Good Catch Foods, which makes plant-based seafood alternatives, received $8.7 million in capital funding. Stray Dog Capital was among the investors. Good Catch recently introduced plant-based tuna at Whole Foods Market and Thrive Market outlets nationwide, making them the first two retailers to carry the shelf-stable product.”

“(Seafood) is just such an underdeveloped market, so to have something that’s extraordinary, nutritious, delicious, you can disrupt an entire category — and no one has upended that boat yet,”

The global meat-substitutes market is projected to hit $5.2 billion in 2020, according to Allied Market Research. Seeing the change, CPG titans are investing to be a part of it. Tyson Foods, best known for its chicken, beef and pork, entered the space in 2016 by taking a 5% stake in plant-based company Beyond Meat before increasing its investment a year later. In 2017, Campbell Soup joined the Plant Based Foods Association, and Nestlé acquired Sweet Earth, a plant-based foods manufacturer based in California.”

(via Alternative proteins could become a food staple for more US consumers | Food Dive)

The Vegetarians at the Gate

Chris Kerr...is the co-founder and chief investment officer of New Crop Capital, a New York venture firm with stakes in 33 vegan food companies, including Good Catch, meal-kit producer Purple Carrot, and Beyond Meat, which sells pea-based burgers that “bleed” on the plate...Kerr has become a ubiquitous tastemaker, seeding promising companies, attracting additional investors, and matchmaking startups with food giants.

“We’re in a sweet moment right now—everyone’s paying attention. The dollars are telling the story...You can certainly make a footprint and partner with the right people to make it global quickly. That’s my big mission.”

To all of them, Kerr made the same overarching pitch: The vegan revolution is here, and there are fortunes to be made...So-called alternative proteins are the fastest-growing segment of the food industry, and overall sales of vegan items in the U.S. rose 20 percent from 2017 to the middle of this year, reaching $3.3 billion, according to Nielsen.”

“For decades, veganism has been rooted in the counterculture and in rejection of the animal-derived, heavily processed, sodium-laden pathologies of the modern food system. Yet for the diet to enter the mainstream, it will almost certainly have to be companies in that same food system, using many of the same practices, that bring it to mass-market scale. To go truly global, in other words, vegan foods must be financialized and industrialized.

“There are two types of people—those who’ve been born understanding what injustice looks like, and those who need to be shown,”

Only three weeks after Kerr resolved to go vegan, he met Wayne Pacelle, then a senior executive at the Humane Society of the U.S...Kerr was committed to his new lifestyle, but he complained to Pacelle that he missed cheeseburgers, croissants, pizza, and other animal-based favorites. He said he was thinking about investing in vegan brands to try, in a small way, to accelerate the development of tastier options.”

“Pacelle had a different idea: Why not do it with the Humane Society’s money? He eventually offered Kerr a job at the organization’s Washington headquarters, putting him in charge of a portion of its $200 million investment pool and giving him the curious title of head of private equity. His mandate was to move the society out of low-key mutual funds and into direct stakes in animal-friendly businesses.

Although diets that strictly avoid animal products have existed for at least a millennium, their modern conception dates to the 1940s, when English animal-rights activist Donald Watson coined the term “vegan” and founded the Vegan Society...Veganism seems all but tailor-made for the current cultural moment, perfect for generating techno-optimism among producers and Instagram envy among consumers...Concern about climate change has also given the vegan movement additional energy. After the utility sector, agriculture—and particularly the cultivation of animals for food—is by far the largest source of global carbon emissions.”

“Kerr departed the Humane Society in 2014...He created New Crop the next year, with funding from individuals he describes as “wealthy backers who wish to remain anonymous”...Kerr was determined to be more hands-on with the companies he invested in than most venture capitalists, reasoning that few vegan entrepreneurs had experience rapidly scaling up their operations...most of New Crop’s investments are in the standard precincts of lab-grown or plant-based meat substitutes.

Dealmaking in the vegan industry has reached a frenetic pace. In January, Goldman Sachs Group joined a $65 million investment round for Ripple Foods, which makes a milk substitute from yellow peas; Microsoft founder Bill Gates, UBS, and Singapore’s sovereign wealth fund are backing Impossible Foods, creator of the plant-based Impossible Burger. Tyson Foods Inc. and billionaire Richard Branson now own a piece of “cultured meat” pioneer Memphis Meats, in which New Crop was a seed investor.”

”Outright acquisitions are proliferating, too, with Nestlé SA in 2017 taking over Sweet Earth Foods, which sells sandwiches with ingredients such as “Harmless Ham” and “Benevolent Bacon.” Maple Leaf, Canada’s largest meatpacker, recently bought Field Roast Grain Meat Co., which makes vegan sausages.

But with the same companies that dominate the existing food business moving to do the same with vegan products, some activists and nutritionists fear there’s a real risk of replicating many of that industry’s existing problems. The most obvious pertain to health...The underlying concern is that the rise of Big Vegan will give plant-based eating a hard push in the direction of so-called hyperpalatable foods, calculated to encourage addiction by flooding the brain with the pleasurable effects of fat and salt...there’s a good reason that vegan diets, which in their traditional form tended to be light on flavors humans are hard-wired to desire, have never before been popular.”

“[V]egan businesses should be willing to accept help no matter where it originates, especially if it’s useful in getting to scale quickly...We don’t want to fight with industry—we want to be inside their system. They can make these things grow so much faster than we can...As long as big incumbents are willing to put up the cash for plant-based ideas...I don’t have to judge their values”

[D]espite the sector’s rapid growth, many vegan brands remain too small to produce their own products in commercially relevant quantities...production the industry will have to do a lot more of as it scales up to meet exploding demand.

Many more people are at least interested in cutting down on meat: about 55 percent of British meat eaters, researcher Mintel Group estimates. Similar trends have been observed in the U.S., and some advocates say governments, at least in certain countries, will eventually move to discourage meat consumption “in the exact same way they’ve taxed the internal combustion engine, in relation to its carbon footprint and environmental cost,”

(via The Vegetarians at the Gate | Bloomberg Businessweek)

2019 will be the year alt-meat goes mainstream

“It’s a real shift in the meat alternative category from what it had been for decades, where most of the products were designed mostly for vegetarian and vegan audiences and weren’t trying to directly replicate conventional meat...In the last few years, as we’ve seen more companies innovating and thinking of their market base as all consumers and meat eaters…the way these products are being innovated and produced has really evolved.”

It’s still a tiny category–slightly less than 1% of all retail meat dollar sales go to plant-based meat. But the industry is at a similar point now as plant-based milk was a decade ago...Soy milk, almond milk, and other products in that category now make up 13% of overall milk sales; more than a third of American households now buy plant-based milk. In part, that shift happened because the products moved from the center aisles of grocery stores to the dairy case next to milk from cows. “It opened up the category to a whole new group of consumers who just didn’t know the product existed before,”

“As more products come to retail stores, like the Impossible Burger, consumer awareness will continue to grow. The traditional meat industry is also likely to continue to invest in startups in the space, giving them the resources to ramp up both marketing and product development.

All indicators are that [investment from large companies] will continue to increase...I think an interesting parallel can be made to the natural and organic space. For many years, I think a lot of big companies thought that was going to stay kind of niche, and left it to the smaller companies that were catering to those natural and organic consumers. And then very quickly that changed.

Plant-based meat is also growing in restaurants. The Impossible Burger, for example, is now available in more than 5,000 restaurants, including fast food chains like White Castle. All-vegetarian or vegan chains like Veggie Grill, By Chloe, and Next Level Burger are adding new locations.”

”The next step that may happen in 2019 is more monumental: Regulators may approve the first meat grown from animal cells (but not a whole animal) for consumption (though some companies expected it to happen by the end of 2017). A few products, such as chicken meat grown by the San Francisco startup Just, are already set to launch in restaurants in the form of foods like chicken nuggets...regulatory approval is the final step to bring them to market.

For now, these products are grown to be made in a ground form, so they can’t replace all forms of farm-raised meat, and the price needs to come down. But because it’s actually made from animal cells, and tastes exactly like “real” meat–and the startups making it consider it meat, just made in a different way–they hold the potential to convince many more meat-eaters to avoid beef, pork, or chicken from factory farms. The number of options is also growing: Aleph Farms, an Israeli startup, expects to complete the technological development of its platform for a cell-based steak by the end of 2019.”

(via 2019 will be the year alt-meat goes mainstream | Fast Company)

Tyson Bets on Omnivores With New Alternative Protein Business

“Tyson Foods Inc., the largest U.S. meat producer, is getting into the vegetarian protein business.The company plans to accelerate and develop its own alternative-protein business line, and every kind of protein is on the table from legumes and peas to mushrooms and insects, according to Justin Whitmore, Tyson’s chief sustainability officer.

"We’re going to be making significant investments in the space...The companies and ecosystem that are in place to provide protein to the world can do the same thing for alternative protein -- the mechanics of the supply chain all the way from the farm to your plate don’t necessarily change."

“Food giants have been investing increasingly in vegetarian and vegan brands this year, as plant-based food sales grew 20 percent to $3.3 billion in 2018, according to data from Nielsen and the Plant Based Foods Association. Through its ventures unit, Tyson has already made deals with vegetarian burger-maker Beyond Meat and mushroom protein company MycoProtein.

The company [Tyson] hasn’t decided on brand names...or what kind of protein it will use. But it says the move is part of a necessity for agriculture to evolve. Agriculture -- as one of the world’s biggest sources of global greenhouse gas emissions -- faces significant supply threats in a warming world.”

"Alternative protein is going to be a part of the larger protein growth landscape globally...You’re going to see chicken, pork, turkey or beef and alternative proteins, rather than an either-or situation."

(via Tyson Bets on Omnivores With New Alternative Protein Business | Bloomberg)

#ImPossible #NextLevel #goodcatch #beyondmeat #mycoprotein #trufflesaremycoprotein #tofu #tempeh #seitan #mushrooms #jackfruit #kojimold #vegan #vegetarian #flexitarian #meatless #impossiblewhopper #tysonshouldstayoutofbugs

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mywdw · 7 years

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Satu'li Canteen - Restaurant Review

One of the things that you will find in abundance in Pandora: World of Avatar is a sense of the natural and native overtaking the destructive forces of the RDA - the mining company whose poor practices in regards to the native Na'vi were the center of the conflict of the original film. One place that this is very evident is in the Satu'li Canteen, a former RDA mess hall now converted into a Na'vi cultural center. I like story as much as the next person, but what about the food? Read on to find out more!

As I noted before, the atmosphere at the Satu'li Canteen is a blend of cold and industrial and warm and organic. You can see the original structure very clearly - all very practical, clean lines and harsh, white light. There are large windows that do provide natural light, but these seem to hit the woven baskets and other cultural items suspended from the ceiling and wrapped around the newer, organic lamp posts just right to accentuate them well.

Looking around, you get a sense of the history of the place very well... this affect is added to by a series of photographs along the walls.

Including my favorite: this groundbreaking ceremony photo op featuring several Disney elite with giant shovels - including Joe Rohde at the far right. Joe is the lead Imagineer on the Pandora project, as well as the rest of Animal Kingdom, and is kind of my personal Disney hero. One of these days, I may have to do a write up on him and all he's done with the Disney company, but for now I suggest you follow him on Instagram - it's quite enlightening!

Let's face it, though, you came here for a write up on the food, so let's take a look at the menu board.

Starting with entrees - Create-Your-Own Satu'li Bowls, which allow you to put together your own custom creation, with quite a few choices to select from! Also featured are the "pods" - vegetable curry or cheeseburger.

The Kids' Meals are largely the same as the adult choices, with the addition of a dough-wrapped hot dog and cheese quesadilla as choices (though only the bowls are Mickey check meals, which meet certain nutrition guidelines as long as you don't make substitutions).

And lastly... the drinks and desserts. There are a few beer and wine options (is Bud Light technically an import on Pandora?), the wines chosen based on their name, and a couple of beers brewed specifically for the World of Avatar by the Terrapin Brewing Company..

Did I mention the cool floating mountain tap for Mo'ara High Country Ale? Let me do so now: Mo'ara High Country Ale has cool floating mountain taps.

We'll start with the most unusual menu item: the Cheeseburger Pods. The soft steamed bao bun goes very nicely with what you'll find inside: ground beef, mustard, ketchup, pickles, and cheese. As Tabby put it, it "tastes like a fast food burger from when you're a kid, but in a good way." In other words, it's a bit of a flash back to childhood, but with higher quality ingredients and far less grease. The root vegetable chips are crisp and tasty with just the slightest hint of spicy heat and the slaw adds a nice bit of freshness to the dish, as well as the unique "pop" from the yogurt balls, providing a kind of second "dressing." Definitely a recommended dish for those feeling like trying something a little on the different side (despite the fact that it is, in fact, a deconstructed, then reconstructed, cheeseburger.)

Next up: a Satu'li Bowl with Slow Roasted Roast Beef, Quinoa and Vegetable Salad, and Charred Onion Chimichurri. The beef in this is perfectly cooked: tender and juicy. While I loved my little burger pods, I was admittedly a little jealous of that beef and stole a bite or two. The quinoa and vegetable salad was good, though nothing terribly exciting, but it blended nicely with the same slaw from the burger plate. The chimichurri added the right amount of herbal spice to really bring the dish together nicely.

Here we have the Blueberry Cream Cheese Mousse. I rather liked the presentation on this one - very well themed while not being too "out there." It was topped with a shaving of white chocolate, a dolloped meringue, and a very nice passionfruit curd to add a bit of flavor and texture. The cream cheese mousse itself had a strange (but not bad) texture of "not quite cheesecake, not quite bagel spread," but definitely satisfied the sweet tooth without being too heavy or sugary.

Speaking of sweet, on the right you'll find the Dreamwalker Sangria - a white sangria with a hint of Blue Curaçao. It's quite sweet, but not overbearingly so, and has a nice little alcoholic bite to it. On the left is Hawkes' Grog Ale, which was mildly hoppy with just a hint of fruit that I could not identify, though I'm fairly certain that green color isn't entirely natural. It was a decent beer and a bit of food coloring I was okay with ingesting for a bit of themed fun.

The experience we had at Satu'li Canteen was positive enough that we returned the next day to try the fish (top) and tofu (bottom) in bowls with the black bean vinaigrette - both also quite excellent, having similar slightly crispy on the outside, moist and tender on the inside textures, very lightly spiced. The black bean vinaigrette added a soy sauce-like character to the flavor profile and worked well with the somewhat nutty mixed whole grains and rice. With the tofu, Tabby got the red & sweet potato hash, which in my opinion probably would have complimented the beef a bit better, but overall was quite good.

All in all, I definitely give Satu'li Canteen a resounding thumbs up. The cuisine blends the familiar and the different very nicely, while also keeping with the story of Pandora by not exactly adhering to any one particular culture, blending things to portray both the diversity of Earth ex-pats who moved to the distant world and the world that they now call their home. If you're looking to try something exciting and adventurous on your trip to Pandora, be sure to make your way over to Satu'li Canteen! Until next time, everyone, stay magical!

#food #restaurant review #animal kingdom #wdw #disney #disney world #walt disney world #disney's animal kingdom #pandora #avatar #na'vi #mywdw

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phynxrizng · 7 years

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HEALTHY RECIPES FOR HAPPY WITCHES

RECIPES

Tex Mex Veggie Migas

Stephanie Lang, MS, RDN, CDN

By Stephanie Lang, MS, RDN, CDN, at Savor Health -

Reviewed by a board-certified physician.

Updated January 05, 2017 (15 ratings)

Total Time 10 min

Prep 5 min, Cook 5 min

Yield 2 servings (442 calories each)

Looking for a nutrient-packed and exciting alternative to your typical omelette or frittata?

Migas are the perfect solution.

Migas means "crumbs" in Spanish, and variations of this dish are seen in Mexican and Tex Mex cuisine, usually consisting of leftover or stale tortillas that are re-fried in oil and mixed with eggs and/or vegetables, meat, and cheese.

This recipe uses the vegetable and bean filling from a farmstand chili tacos recipe to provide the polyphenols known for cancer prevention.

The egg and cheese pack in the protein, calcium, and soft texture, and the tortilla chips add a light crunch. This is a brightly colored and nutrient-rich meal with a varied texture combination.

Ingredients

4 large eggs 1 ounce cheddar cheese, shredded or roughly chopped into small hunks 1 cup tortilla chips (about 10 chips, broken into bite-size pieces) 2 teaspoons olive oil 1 cup leftover filling from farmstand chili tacos

Preparation

1. Crack the eggs into a medium bowl and beat with a whisk or fork until combined. Stir in the cheese. Add the tortilla chips and let them soak in the egg mixture for 1 minute.

2. Heat a medium skillet over medium-high heat. Add the olive oil and the egg-cheese-tortilla mixture and scramble with a spatula until 3/4 of the way cooked through.

3. Add the farmstand chili taco filling and continue scrambling for another minute or two until everything is heated and cooked through.

4. Pile onto plates and serve. Hot sauce optional.

Ingredient Variations and Substitutions

Looking for a lower saturated fat option than cheddar cheese?

Try a tablespoon of plain, non-fat Greek yogurt in place of the cheese.

Plain Greek yogurt is also higher in protein and calcium than cheddar cheese, but will still provide that smooth, warm texture.

If you don't want the crunch of the tortilla chips, use the soft corn tortillas from the same farmstand chili taco recipe.

Beak apart the tortilla into 1/2-inch pieces and sprinkle them in the mix for a softer texture.

Cooking and Serving Tips

Pair with a seasonal fruit bowl for the best combination of sweet coolness and savory warmth to start off your day.

Still have leftover ingredients?

Turn this recipe into a quiche for a flavorful and nutritious breakfast, lunch, or dinner. Use a whole wheat crust or make your own with whole wheat flour.

Skip the tortilla chips, pour in the farmstand chili, and bake for 45 to 50 minutes.

Updated July 01, 2016

The large portions in U.S. restaurants are famous -- and the finger has been turned upon them as one of the reasons for the obesity epidemic.

Although it's true that it can be hard to regulate portions when faced with a huge plate of food, it's easier when you are plotting how to turn those leftovers into a healthy second meal at home.

I'm not talking about just reheating them (although that can be good, depending upon the food), but turning the contents of your doggie bag into the basis for a whole different meal.

When you know that the remains of Saturday evening's fajitas can easily become Sunday's brunch machaca, the temptation to "pick" is much less.

General Tips for Doggie Bag Dining

Plan your outing so you can refrigerate the leftovers within two hours, and if the temperature is above 90, make that one hour. When reheating, unless it's a food already in a sauce, add water to avoid food that is too dry.

If using the microwave, beware metal handles on many Asian takeout containers.

Transfer to microwave-safe bowl. Avoid reheating in Styrofoam containers (particularly solid food, as opposed to soups and other liquids). If the food gets too hot it will melt holes in the foam.

Reheat thoroughly to reduce contamination.

When microwaving, stir part-way through to ensure that heat is penetrating all the food.

Using Leftover Chicken

If you have cooked chicken left over, you have scored: Make chicken salad. Put the chicken ON a green salad. Chop up into coleslaw. Put it in soup. Put it in a casserole such as Chicken Pot Pie. Make a chicken quesadilla with low-carb tortillas, salsa, and cheese.

Leftover Steak

Sliced-up steak is great for a stir-fry. Saute it up with any kind of veggies you want, soy sauce, ginger, and a little sesame oil. Put it on a green salad. Make fajitas out of it. Wrap in low-carb tortilla with lettuce and other fixings, or use the lettuce as a wrapper. Grill or cook in skillet, green onions, mushrooms, and onions, and mix with sliced steak. Add cheese and you have a cheese steak; eat with fork instead of on a huge white roll.

Leftover Fish

It's not just tuna that can be mixed with mayonnaise and made into a salad. Do it with any fish. Salmon salad is nice with sweet pickle relish in it. Again, put it on a salad. Salmon is good in egg dishes, such as this quiche. Mix coconut milk and Asian curry paste (such as Thai) as a sauce for the fish.

Leftover Hamburger

Hamburger or meat and vegetable mixtures can be used to make stuffed peppers, zucchini, or eggplant. Crumble and use as the basis for a Joe's Special (hamburger, spinach, mushrooms, and eggs). Combine with veggies and spices and make a hash or saute (such as Ground Beef and Pumpkin Saute).

Leftover Chili Make a chili cheese omelet. Put over hamburger for a chili burger or dog. Put over spaghetti squash or low-carb pasta. Turn it into a different kind of chili by adding some different spices.

Leftover Veggies Vegetables can be thrown into almost anything: Soups Casseroles Quiches Frittata

Mix into scrambled eggs.

Stir-fries or other skillet meals Leftover Chinese Food (or other Asian)

Asian sauces, or dishes with these sauces already on them, are great for just adding more protein (including tofu) and vegetables, too.

Make it into a noodle dish by adding shirataki noodles. Many Asian dishes are good as omelet fillings.

Make cauli-rice and mix in the leftovers.

Leftover Mexican Food

Leftover fajitas or taco fillings:

Chop them up, heat them in a nonstick skillet, and add beaten eggs. Voila! Machaca Con Huevos, which is great for any meal.

Wrap leftover fajitas in low-carb tortillas, including salsa and guacamole if you wish.

Use low-carb tortillas to make quesadillas out of other leftover Mexican food.

Source, Very Well.com This site complies with the HONcode standard for trustworthy health information: verify here.

Posted by, PHYNXRIZNG

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michellelinkous · 4 years

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Let’s get grilling

A surefire route to healthy grilling: Toss some fresh fruits and vegetables on the grill and drizzle on some olive oil. (For Spectrum Health Beat)

Tired of the same old barbecue? Looking for healthier options that transcend those humdrum hot dogs and banal burgers?

It doesn’t matter if you’re a vegetarian or a meat-lover, or even something in between—there are plenty of ways to add variety and flavor to your summer grilling plans.

And the best part is, you can keep it healthy along the way.

Healthier hot dog

At a ball game or barbecue, hot dogs just seem to call your name. And they appear so innocent because they’re so small and simple.

But don’t be fooled. Done wrong, a single hot dog can pack on the calories.

If you get a dog with all the fixings—cheese, chili, ketchup, mustard, mayo and baked beans—and you add coleslaw, macaroni salad or potato salad as a side, you’re looking at anywhere from 750 to 2,000 calories. Not to mention all the fat.

But you don’t need to avoid hot dogs altogether. You just need to choose wisely.

Look for a hot dog that has less fat than its original version.

For example: A Hebrew National standard beef frank has about 150 calories and 13 grams of fat, but the “97 percent fat-free” version has 45 calories and 1 gram of fat. The better-for-you version has 105 fewer calories and 12 grams less fat.

It’s simple math.

You can also get turkey, chicken or veggie franks as a healthier option to make at home. Enjoy a whole wheat bun for added fiber.

Likewise, if you trade in your pork brat for a turkey brat, you’ll cut your calories in half and drastically lower your fat intake. A pork sausage has anywhere from 290 to 455 calories and 23 to 38 grams of fat per link. A turkey or chicken sausage, on the other hand, has about 140 to 180 calories and 7 to 12 grams of fat.

If you’re vegetarian, opt for veggie sausages made of soy, bean or tofu protein. Just about every grocery store offers delicious gourmet chicken sausages that are additive-free and they have great flavors such as sun-dried tomato, gouda and apple, and spinach feta. (For the sake of comparison, the typical chicken sausage has about 180 calories and 12 grams of fat.)

As a side, meanwhile, fill up on grilled veggies and veggie-and-bean salsas (sometimes called cowboy caviar). Or choose fruit salad instead of pasta and macaroni salad.

It’s truly all about making healthy substitutions that suit your taste.

Meat mythology

Somewhere along the way, you’ve probably heard that ground turkey is a healthier option than ground beef, particularly if you’re looking for fewer calories and less saturated fat.

But that’s not always the case.

Turkey breast is lean, but dark turkey meat is not. And some ground turkey contains both.

A quarter-pound of regular ground turkey contains 3 grams of saturated fat, but the same amount of extra-lean ground turkey has just 0.5 grams of fat. The right cut of turkey offers a sizable difference.

A few tips for ground beef:

With ground sirloin, always opt for the 90/10 ratio over the 80/20 or 85/15. Just 4 ounces of 90/10 contains 190 calories and 11 grams of fat.

Beware of 80/20 ground chuck. About 4 ounces has 280 calories and 20 grams of fat.

For juicy, grilled burgers that are good for you, don’t just look to beef to satisfy you.

Try veggie burgers with guacamole topping for good fats, or try grilled salmon patties. These are easy to find in your local grocery store. You can also try ground lamb with spinach and feta if you’re looking for a Greek twist.

Marinate your protein

Irene’s marinade

You can experiment with endless flavors of balsamic vinegar to get just the right mix of deliciously healthy marinade for your meat.

Start by marinating a flank steak with three minced garlic cloves, or you can also save time by using the garlic paste that’s sold in jars at the grocery store. For some added health boost, add your favorite herbs and spices.

Add 1/2 cup of your favorite balsamic vinegar—and experiment with some of the flavored balsamic, such as espresso balsamic. This adds a depth of flavor and smokiness.

To complete, add 1/2 cup soy sauce and 1/4 cup Worcestershire, then marinate for at least one hour. (It’s recommended you let it marinate overnight.) When ready, grill the meat for about four minutes per side, then let it rest five to 10 minutes. Serve it sliced across the grain.

Kansas State University researchers found that using herbs and spices in marinades can reduce carcinogenic compounds in grilled meats by up to 88%.

Other research has found that oils, vinegar and even beer can cut down on carcinogens in meat. The marinade could create a protective barrier between the meat proteins and the heat of the grill, or the antioxidants in the marinade may combat the carcinogens.

If you want to reduce charring, use a George Foreman Grill. It works beautifully for salmon, flank steak, burgers (veggie and meat) and pork tenderloin. Smaller, 1-pound tenderloins are great, and flank steak is an excellent lean meat for grilling.

Go beyond the bun

You don’t have to rely on mainstays like burgers and hot dogs for your outdoor cooking. A few quick examples of some creative alternatives:

Pizza. Grill a pizza and make it caprese by topping it with fresh-sliced mozzarella, tomato slices, basil and a drizzle of garlic olive oil and fig balsamic.

Fajitas. Grill your chicken strips, onions and peppers and top it with fresh salsa and guacamole in a corn tortilla.

Portobello. You can make a vegetarian burger by grilling portobellos, red peppers, goat cheese and basil pesto.

Tacos. Grill up fish tacos and add your favorite slaw, or try a Korean taco made with flank steak and guacamole. There are so many great recipes for this on the internet.

Veggies. Toss them with olive oil, and use sturdy ones that won’t fall through the grill. Asparagus, sweet potatoes, onions, multicolored peppers, zucchini and eggplant are all great options. They can take just five to 10 minutes depending on the heat. Toss with pesto or garlic for added flavor.

Grill your dessert

With all these healthy grill options, you’ll of course need to leave a little room for a fun dessert.

Grill a slice of pound cake and serve it with grilled pineapple with chipotle olive oil and Persian lime olive oil, or grilled peaches with a little olive oil and a cinnamon pear balsamic and your favorite gelato.

These tips are bound to brighten up your grilling this summer. They’ll also keep you healthy while you still get to enjoy great-tasting food.

Let’s get grilling published first on https://smartdrinkingweb.tumblr.com/

0 notes

gordonwilliamsweb · 4 years

Text

Let’s get grilling

A surefire route to healthy grilling: Toss some fresh fruits and vegetables on the grill and drizzle on some olive oil. (For Spectrum Health Beat)

Tired of the same old barbecue? Looking for healthier options that transcend those humdrum hot dogs and banal burgers?

It doesn’t matter if you’re a vegetarian or a meat-lover, or even something in between—there are plenty of ways to add variety and flavor to your summer grilling plans.

And the best part is, you can keep it healthy along the way.

Healthier hot dog

At a ball game or barbecue, hot dogs just seem to call your name. And they appear so innocent because they’re so small and simple.

But don’t be fooled. Done wrong, a single hot dog can pack on the calories.

But you don’t need to avoid hot dogs altogether. You just need to choose wisely.

Look for a hot dog that has less fat than its original version.

It’s simple math.

You can also get turkey, chicken or veggie franks as a healthier option to make at home. Enjoy a whole wheat bun for added fiber.

As a side, meanwhile, fill up on grilled veggies and veggie-and-bean salsas (sometimes called cowboy caviar). Or choose fruit salad instead of pasta and macaroni salad.

It’s truly all about making healthy substitutions that suit your taste.

Meat mythology

Somewhere along the way, you’ve probably heard that ground turkey is a healthier option than ground beef, particularly if you’re looking for fewer calories and less saturated fat.

But that’s not always the case.

Turkey breast is lean, but dark turkey meat is not. And some ground turkey contains both.

A few tips for ground beef:

With ground sirloin, always opt for the 90/10 ratio over the 80/20 or 85/15. Just 4 ounces of 90/10 contains 190 calories and 11 grams of fat.

Beware of 80/20 ground chuck. About 4 ounces has 280 calories and 20 grams of fat.

For juicy, grilled burgers that are good for you, don’t just look to beef to satisfy you.

Marinate your protein

Irene’s marinade

You can experiment with endless flavors of balsamic vinegar to get just the right mix of deliciously healthy marinade for your meat.

Add 1/2 cup of your favorite balsamic vinegar—and experiment with some of the flavored balsamic, such as espresso balsamic. This adds a depth of flavor and smokiness.

Kansas State University researchers found that using herbs and spices in marinades can reduce carcinogenic compounds in grilled meats by up to 88%.

Go beyond the bun

You don’t have to rely on mainstays like burgers and hot dogs for your outdoor cooking. A few quick examples of some creative alternatives:

Pizza. Grill a pizza and make it caprese by topping it with fresh-sliced mozzarella, tomato slices, basil and a drizzle of garlic olive oil and fig balsamic.

Fajitas. Grill your chicken strips, onions and peppers and top it with fresh salsa and guacamole in a corn tortilla.

Portobello. You can make a vegetarian burger by grilling portobellos, red peppers, goat cheese and basil pesto.

Tacos. Grill up fish tacos and add your favorite slaw, or try a Korean taco made with flank steak and guacamole. There are so many great recipes for this on the internet.

Grill your dessert

With all these healthy grill options, you’ll of course need to leave a little room for a fun dessert.

These tips are bound to brighten up your grilling this summer. They’ll also keep you healthy while you still get to enjoy great-tasting food.

Let’s get grilling published first on https://nootropicspowdersupplier.tumblr.com/

0 notes

laurelkrugerr · 4 years

Text

9 Bloody Brilliant Ways Businesses Are Navigating Meat Prices

June 17, 2020 8 min read

This year has been rife with unprecedented challenges for small businesses — especially those in the food-and-beverage industry. Supply chain shortcomings have been thrown into stark relief, but perhaps nowhere more than among meat manufacturers. The plants of the “Big Four” meatpackers — Tyson, Cargill, JBS USA and National Beef — proved highly susceptible to outbreaks, and when they began operating at reduced capacity, meat prices soared.

The Justice Department has since launched an antitrust investigation into all four companies and indicted chicken-industry executives on charges of price fixing. Meanwhile, according to Buyer’s Edge Platform, between April and May, standard beef-cut prices were up 87 percent, pork was up 70 percent, and chicken-breast prices were up 23 percent.

This has been costly for consumers and companies alike, but as ever, entrepreneurs are rising to the challenge to pivot and mitigate costs. We’ve heard from numerous businesses who are making the best of a bad situation, or even making a bad situation work to their advantage. Here are nine key ways that entrepreneurs are innovating to respond to meat prices.

1. For smaller meat suppliers, pivoting direct-to-consumer

During lockdown, restaurant closures had already pushed smaller, higher-quality meat purveyors toward an online, direct-to-consumer model — and when the larger processing plants had to cut back on production, smaller purveyors were set up to capitalize on the meat shortage. Geoff Latham is the founder of Nicky USA, a family owned meat purveyor and butcher in the Pacific Northwest. He says he’s made “drastic changes to his business in order to stay afloat, including a major pivot from mostly supplying local restaurants to opening a new direct-to-consumer channel.”

Ariane Daguin, the CEO of D’Artagnan, a sustainable meat supplier used by chefs like Tom Colicchio and Bobby Flay, says that, “while the larger processors have been forced to shut down, that is much less the case with sustainable meats. We have seen significant spikes in demand — 500 percent from ecommerce and 83 percent for retail. Before the pandemic, restaurant sales made up 75 percent of our business, but we’ve pivoted to keep up with consumer demand, expanding our local delivery program and adjusting meat cuts. Because of our smaller, sustainable supply chain, we haven’t experienced any shortages.”

Related: Plant-based Meat Has Officially Reached ‘Global Phenomenon’ Status

2. Asking customers for a little flexibility

For meal services that allow customers to customize their meal deliveries, a little advance notice has been needed to do the legwork of tracking down fresh recipe ingredients. Katie Dague, founder of custom meal-planning service Individual Nutrition, says, “We have recently asked our customers to have their weekly meal orders in by noon on Thursdays, a day sooner than normal. This helps us to ensure that we are still getting the most fresh and high-quality ingredients for our meals. We never want to compromise our product, so we are using the extra time in case we need to go searching for what is needed elsewhere.”

3. Negotiating prices with vendors, distributors and retailers

For Brooklyn Hot Dog Company, the huge increase in beef prices has been a hurdle at a time when hot dogs are in high demand. The company has had to absorb much of the cost, but they’ve been able to carve out some wiggle room on both sides of the supply chain. Owner Tony Fragogiannis says, “We worked with our processor and got the price down so it wasn’t as crazy as it was in the first few weeks, but it’s still definitely more. So we’re also working with some of our distributors and retailers. We’re trying to talk with everyone about taking a little bit less of a chunk so that the increases become more reasonable.”

Chicago-based Home Run Inn Pizza has also seen huge demand for their frozen pizzas throughout quarantine, and their food-and-beverage director Jeff Hursh says that he leaned on his vendor relationships to navigate plant closures. “I watch pricing and have a great relationship with our vendors,” he explains. “When the pepperoni plant was shut down, I secured an extra 15 weeks of inventory. As pork plants were closing, I ordered three truck loads of sausage. We’re keeping our costs stable and hoping that things are better months from now.”

Related: Hot Dog Sales Are Red-Hot. These Weiner Businesses are Giving Back

4. Plant-based substitutes

Plant-based alternatives were on the rise well before the health crisis, but the shortage in meat has definitely accelerated consumers and companies’ interest. Shakil Jamal, co-founder of subscription box Craft Jerky Co. says, “We’ve been toying with the idea of exploring alternate protein sources. While we certainly wouldn’t want to upset any of our customers by completely going rogue and just switching out meat, we’re thinking about also offering an opt-in for plant-based jerky options in addition to meat-based jerky. We’re meat lovers here at Craft Jerky Co., but I also believe that part of the joy of having a subscription is the discovery and experimental aspect.”

5. Dish out the fresh veggies

As much as people love burgers in the summer, many also go for lighter, more veggie-centric fare in the hot months. Ghost Ranch is a southwestern restaurant in Tempe, Arizona, that’s revised its menu to encourage guests to try non-meat options, while still accommodating guests who are set on meaty dishes. “The menu will be a weekly rotation and focus on fresh vegetables, vegetarian, vegan and fish options,” per a restaurant spokersperson. “Proteins can be added for an extra cost. They still plan to keep their favorites on the main menu, but we hope this added alternative will encourage diners to come in and still taste great food at a price point everyone can agree on.”

6. See the seafood section

Another silver lining for restaurants is that while the health crisis has had an inflationary effect on meat prices, the opposite happened with seafood, and lobster in particular. Lobster is a traditional dish in Chinese New Year celebrations, but coronavirus wiped out most of China’s celebrations as the country went on lockdown, bringing global lobster prices way down. At Concord Hill, a restaurant in Williamsburg, Brooklyn, they’ve introduced a summer friendly lobster roll and brought back oysters for pickup.

7. Quality over quantity

A little can go a long way! At Rue Saint-Marc in Jacksonville, Florida, Executive Chef Scott Alters decided that rather than use bigger mediocre cuts, he would simply serve smaller pieces of high quality meat. “With the fluctuation in meat prices, they did not want to serve an inferior product,” says a restaurant spokesperson, “so they decreased the portion size of meat on the plate and added more vegetable components. In addition to adjusting the portion size, they also had to adjust the price of some of their dishes.”

8. Use the whole hog (or cow)

Matt Carter is the chef/partner at three restaurants in Scottsdale and Phoenix, Arizona, each of which is getting creative with less expensive meat cuts. “Right now, prime cuts are the hardest to source, both because of availability and price,” Carter says. “Fortunately, lesser-known cuts such as legs, shoulders, shanks, briskets, hangers, skirt, flat irons and the like are still available from great producers. Even with these cuts, the pricing is higher than average, but still very cost effective and tasty for both the chef and consumer.”

He recommends off-cuts for pasta dishes and skirt steak and pork shoulder for Latin cooking, as examples. “At our French restaurant, Zinc Bistro,” he continues, “we love to use so-called peasant cuts to make elevated versions of classic recipes, such as duck legs for cassoulet and Flat iron steak for Paleron de Boeuf.”

9. Bye, bye, brisket

Fine, fine, these barbecue joints aren’t actually bidding adieu to brisket — but they’re featuring less of this more expensive cut. Brent and Juan Reaves of Smokey John’s Bar-B-Que & Home Cooking in Dallas, TX, have “shifted to promoting items like pulled pork for specials to steer customers in a different direction from the brisket.” And at LeRoy and Lewis, a New School Barbecue truck in Austin, TX, they’ve only been serving brisket on Saturdays. They also specialize in dishes that use all parts of the pig — from cheeks and chuck roast to the skin and bones.

Related: The Future of Food: Beyond Meat Is Changing the Way People Eat

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source http://www.scpie.org/9-bloody-brilliant-ways-businesses-are-navigating-meat-prices/ source https://scpie1.blogspot.com/2020/06/9-bloody-brilliant-ways-businesses-are.html

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jesseneufeld · 5 years

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10 foods that may impact your risk of dying from heart disease, stroke, and type 2 diabetes

Could just 10 foods substantially impact your risk of dying from a cardiometabolic disease (CMD) like type 2 diabetes, heart disease, or stroke? Maybe.

A study published in JAMA provides some insight into the degree to which 10 specific foods and nutrients affect the risk of dying from CMD. The study found that in 2012, eating suboptimal levels of 10 foods or nutrients — too much of some and not enough of others — was associated with more than 45% of deaths due to type 2 diabetes, heart disease, and stroke.

10 foods associated with nearly half of CMD deaths

The researchers developed a risk assessment model that combined and analyzed data from three sources. They estimated dietary intakes of foods and nutrients using self-reported data from the National Health and Nutrition Examination Survey (NHANES); they used studies and clinical trials to estimate associations of the 10 dietary factors with CMD; and they estimated deaths due to CMD in 2012 from the National Center for Health Statistics.

Optimal consumption levels for the dietary factors were consistent with the lowest disease risk in research trials and with major dietary guidelines.

In 2012, 702,308 CMD deaths occurred in the United States. The researchers estimated that 45.4% of these deaths were associated with suboptimal intakes of the 10 foods and nutrients they had studied.

Too much, not enough, or just right?

Not eating enough of the following foods and nutrients was estimated to contribute to the corresponding percentage of CMD deaths:

nuts and seeds (8.5%)

seafood-based omega-3 fats (7.8%)

vegetables (7.6%)

fruits (7.5%)

whole grains (5.9%)

polyunsaturated fats in place of saturated fat or carbohydrates (2.3%).

Eating too much of the following foods and nutrients was estimated to contribute to the corresponding percentage of CMD deaths:

sodium (9.5%)

processed meat (8.2%)

sugar sweetened beverages (7.4%)

unprocessed red meat (0.4%).

A word of caution

As with any study, there are some limitations. The comparative risk model is not a cause-and-effect model, and it does not prove that changing intakes of these foods and nutrients would reduce CMD disease risk.

In addition, the particular health effect of each food or nutrient on any individual could be affected by a number of factors including other dietary habits, age, sex, level of physical activity, and genetics.

Still, it’s safe to say that everyone has some room for improvement in their diet.

Eat more of these foods and nutrients

Nuts and seeds: Goal = 1 ounce (1/4 cup) per day. Add to oatmeal, whole grain cereal, or salads. Try 1/4 cup as an afternoon snack.

Seafood: Goal = 12 ounces per week. Make a sardine or tuna sandwich during the week. Grill or broil seafood kabobs for dinner. Order fish when you eat out.

Vegetables: Goal = 5 servings per day (1 serving = 1 cup raw or 1/2 cup cooked veggies). Steam, grill or stir-fry vegetables to preserve all their nutrients, or eat them raw. Fill at least half your plate with vegetables.

Fruits: Goal = 4 servings per day (1 serving = 1 medium fresh fruit). Try to have fruit at each meal or between meals. Frozen fruit is also a good option.

Whole grains: Goal = 4 servings per day (1 serving = 1 slice whole grain bread or 1/2 cup cooked whole grains). Try a variety of whole grains such as barley, millet, quinoa, bulgur, brown rice, or farro. Make ahead, keep refrigerated, and heat for a warm side or add cold to a salad.

Polyunsaturated fats in place of saturated fat or carbohydrates: Goal = replace at least 11% of calories from saturated fat or carbohydrates with calories from polyunsaturated fats (the equivalent of about two tablespoons of a healthy oil for someone consuming 1,800 calories per day). Try heathy oils such as canola or olive oil in place of butter. Eat a small spoonful of nut butter instead of a piece of white toast for a midmorning snack.

Eat less of these foods and nutrients

Sodium: Goal = less than 2,000 milligrams per day. Limit intake of processed, packaged, and fast foods, as well as condiments such as soy sauce, bottled salad dressings, and barbecue sauce. Cut back on the American Heart Association’s Salty Six: breads and rolls, pizza, sandwiches, cold cuts and cured meats, soups, and burritos and tacos.

Processed meats: Goal = 0 servings per day. Put chicken or tuna in your sandwiches instead of bologna, ham, salami, or hot dogs. Or try plant-based fillings like beans or nut butters.

Sugar sweetened beverages: Goal = 0 servings per day. Instead of sports drinks, sugar-sweetened coffees and teas, or soda, infuse a large pitcher of water with slices of oranges, lemon, lime, or berries. Plain tea, coffee, and seltzer water are also great substitutes.

Red meat: Goal = less than 4 ounces per week. Use red meat more as a side and not as the main attraction (a small amount of lean meat in a veggie-heavy stir fry, for example). Go meatless one night per week.

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