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Onions 101 – Why They Make Us Cry and How to Minimize It

Why Our Eyes Tear When Cutting Onions
And How to Prevent or Minimize It

Why Do Onions Make Our Eyes Tear?
When onions are growing, they use sulfur from the soil to create a compound that can easily turn into a gas. This helps deter insects and animals from feeding on them. When we cut into an onion, the cell walls are damaged. This releases the sulfur compound and enzymes that react, releasing a gas (syn-propanethial-S-oxide) into the air. When the gas comes in contact with the water in our eyes, it is converted into sulfuric acid. The sulfuric acid is what causes the eyes to sting, burn, and release tears. White, yellow and red onions have higher concentrations of the enzymes needed to create this gas. Sweet onions and green onions (scallions) have lower concentrations.

Our eyes have nerves that detect anything that’s potentially harmful. When our eyes react to the sulfuric acid, they release tears to try to flush it out. Some people are more sensitive to the gas and sulfuric acid than others. So, some people will tear more when cutting onions than others. But it’s helpful to know that onions pose no serious threat to the health of our eyes.

How to Reduce Tearing When Cutting an Onion
(1) First, place the onion in the freezer for 30 minutes or in the refrigerator for at least 2 hours before cutting it. Why chill an onion? The optimal temperature for the onion enzymes to do their job of protecting the bulb from predatory damage is 104°F. Our normal body temperature isn’t far from that. So, chilling the onion prior to cutting, takes it far below its optimal temperature, reducing its ability to cause tearing when cut.

(2) Refrain from cutting the root end until last, if at all. The root end of the bulb contains the highest concentration of the compound that cause tearing. So, when we cut the onion top first, peel it, then cut from the stem end downward, we’re minimizing the release of the enzyme that causes the tearing.

(3) Sweet onions have less of the sulfur compound in them, which means that cutting them will be less likely to make your eyes tear. If a sweet onion will work in your recipe, considering switching to the sweeter variety as an alternative.

(4) Another alternative would be to buy frozen, pre-chopped onions. This would save the time and possible agony of cutting fresh onions for cooking. If fresh onion is needed, consider using green onions (scallions), Spring onions, or sweet onions, rather than yellow, red, or white onions.

(5) When all else fails, invest in a pair of goggles to protect your eyes. Onion goggles, swimming goggles, or laboratory/safety goggles are all options to consider. Remember to consider the size of your head and if you routinely wear glasses when buying any goggles.

Resources
https://food.unl.edu/article/cooking-onions-without-crying

https://www.onions-usa.org/all-about-onions/trivia/

https://food52.com/blog/25677-how-to-cut-onions-without-crying

https://www.webmd.com/eye-health/news/20170705/why-chopping-onions-makes-you-cry

About Judi

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

Fiber 101 – The Basics (About the Types of Fiber and Their Varieties)

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Fiber 101 – The Basics
About the Types of Fiber and Their Varieties

What is dietary fiber?
Dietary fiber is sometimes called “roughage” and includes parts of plant foods that the body cannot digest or absorb. Other food components, like fats, proteins, and carbohydrates are broken down in the digestive process and absorbed into the blood stream. Fiber, on the other hand, is a type of carbohydrate, but it cannot be digested by the human body. Instead, it travels through the stomach and intestinal tract providing food for our intestinal bacteria.

Researchers have found that increasing fiber intake over a mere two-week period significantly altered subjects’ gut microbiome. Specific species of bacteria that break down fiber were increased. When such bacteria digest fiber, they release short-chain fatty acids (SCFAs). SCFAs then become a source of fuel for the cells of the colon and are also used in cell signaling. Some SCFAs also have anti-inflammatory properties, and may influence insulin sensitivity and body weight.

Fiber has two general classifications: soluble and insoluble. Each type has its own health benefits in addition to providing food for the beneficial bacteria that live in the intestines. The amount and types of fiber found in foods varies, but it is only found in plant foods. Whole, intact plant foods (such as vegetables, fruits, whole grains, legumes, beans, peas, nuts and seeds) will provide dietary fiber, whereas processed plant foods (such as white flour) will provide little to none. Animal-based foods do not provide dietary fiber.

What is insoluble fiber?
Insoluble fiber remains pretty much unchanged as it moves through the digestive tract. Humans do not have the enzymes necessary to break down insoluble fiber. Since it is not broken down during digestion, insoluble fiber does not provide calories in the diet. In the intestines, it absorbs fluid and binds to other nearby materials, forming stool. This type of fiber helps to move the contents of the intestines forward, warding off constipation and promoting bowel movements. Whole grains, nuts, beans, and vegetables are good sources of insoluble fiber.

Types of Insoluble Fiber and Their Food Sources
Cellulose. Cellulose is the main fibrous component of plant cell walls. Many vegetables, such as broccoli, cabbage, kale, and cauliflower are rich in cellulose. Legumes, nuts, and bran from grains are also rich in cellulose. Cellulose passes through the gastrointestinal tract relatively intact, binding to food components moving them forward along the tract. Cellulose also helps to keep the digestive system healthy by feeding beneficial gut bacteria and supporting their colonies.

Hemicellulose. Hemicellulose is a type of dietary fiber that can be soluble or insoluble. It is a nondigestible fiber found in plant cell walls that can absorb and retain water in the gut. Despite the fact that it absorbs water, it has little effect on stool size. Hemicellulose can be digested by our gut bacteria. It is sometimes used in foods as an added fiber, thickener, emulsifier, or stabilizer. Green beans are high in hemicellulose. They are also found in cereal grains.

Lignin. Lignin is another type of insoluble fiber that is part of the plant cell wall structure. Lignin provides rigidity to plants. It is also found in some seeds. Lignin is not broken down by human enzymes, and is also poorly digested by our gut bacteria. It absorbs water in the gut, and gives bulk to stool. Lignin can be found in whole grains (such as wheat and corn bran), legumes, vegetables (like green beans, carrots, horseradish, cauliflower, peas, and zucchini), fruits (like avocado, unripe bananas, peaches, and apples), and nuts and seeds (especially flaxseed and Brazil nuts). It is also found in edible seeds, such as those found in berries and tomatoes.

What is soluble fiber?
Soluble fiber is the type of plant fiber that absorbs water and fluids in the intestinal tract, forming a gel-like substance. The gel moves through the digestive tract and is digested by bacteria in the large intestine. The remainder is excreted in feces. The bacteria release gases as they digest the gel, which is what may cause some people to experience bloating when ingesting fiber-rich foods. Good sources of soluble fiber include oats, peas, beans, apples, citrus fruits, carrots, barley, and psyllium.

Types of Soluble Fiber and Their Food Sources
Inulin. Inulin helps to keep you feeling full for longer since it slows digestion. This type of fiber also takes longer to absorb, which helps to prevent blood sugar spikes after a meal. Inulin is not digested in the stomach nor absorbed in the intestinal tract. Instead, it promotes the growth and support of beneficial bacteria in the gastrointestinal tract. Inulin is found in chicory root, grains such as wheat, barley, and rye, and fruits and vegetables such as bananas, garlic, onions, and asparagus. Inulin is readily fermented by our gut bacteria. This property may give some people GI distress when eating inulin-rich foods.

Gums and Mucilages. Gums are complex carbohydrates that are soluble in water, forming gels and mucilages. Mucilages are a type of thick, viscous gum in plant roots and seeds. The gelling characteristics of gums and mucilages allows them to be used in many food products as thickening agents, and additives for moisture retention, emulsification, and stabilization. Commonly used food sources of gums and mucilages include guar bean, locust bean (carob), tamarind, seaweed (agar and carrageenan), fenugreek, aloe vera, cactus, and flax.

Pectin. Pectin is a type of soluble fiber that helps reduce the glycemic response in the body by slowing glucose absorption after a meal. Like other soluble fibers, pectin helps to feed our gut bacteria. It also helps to keep cholesterol down by flushing fatty acids out of the body. Pectins can be found in abundance in foods like apples, strawberries, citrus fruits, carrots, and potatoes. Legumes and nuts also contain pectins, but in smaller amounts.

Beta-Glucan. Beta-glucan forms a gel in the intestinal tract that is fermentable by gut bacteria. It is considered to be a prebiotic, providing food for helpful bacteria. Beta-glucan may also be helpful in increasing satiety and managing blood sugar levels, thanks to the fact that it has a slow transit time in the stomach and intestines. Beta-glucan is plentiful in oats, barley, shiitake mushrooms, and reishi mushrooms.

Psyllium. This soluble fiber is the active ingredient in products like Metamucil. It is known for softening stool, helping it to pass out of the body. Psyllium also forms a gel that binds to cholesterol in the digestive tract, preventing its absorption into the body. Psyllium is also a prebiotic, feeding friendly bacteria in the gut. Psyllium is derived from a shrub-like herb (Plantago psyllium), grown mainly in India. It will not be found in any specific food source. However, it is often used in fiber supplements, both in powders and pills. Researchers have studied the effects of psyllium and found that it may help to reduce the risk of cancer, diabetes, heart disease, diverticulosis, high blood pressure, and obesity. It may also improve diarrhea, constipation, gas, irritable bowel syndrome, inflammatory bowel disease, and high cholesterol. However, since it is a soluble fiber, those benefits may also be obtained from ample food sources of soluble fiber in the diet.

Resistant Starch. Resistant starch is a type of carbohydrate that resists digestion in the small intestine. It travels pretty much intact until it reaches the large intestine. There, friendly bacteria feed on the undigested starch, so it is often referred to as a prebiotic, feeding the good bacteria in the gut. Resistant starch also helps to control the appetite and reduce blood sugar spikes after a meal. Since resistant starch is not broken down during digestion, it does not release glucose, so it cannot raise blood sugar levels. It can also help to increase our feeling of fullness after a meal, and be used to treat and prevent constipation. It also helps to lower cholesterol, improve digestive health, and lowers the risk of colon cancer. Resistant starch is fermented slowly in the gut, so it causes less gas than other types of fiber. Legumes, peas, beans, lentils (with white beans and lentils being especially high in resistant starch), oats, barley, plantains, and unripe bananas are excellent sources of resistant starch.

How Much Fiber Do You Need?
The Institute of Medicine provides the following recommendations for adults:

* Men age 50 or younger should get 38 grams of fiber.
* Men age 51 and above should get 30 grams of fiber.

* Women age 50 or younger should get 25 grams of fiber.
* Women age 51 and above should get 21 grams of fiber.

Health organizations recommend that both children and adults should get about 14 grams of fiber for every 1,000 calories they eat. That usually means that children ages 1 to 3 years should get about 10 grams of fiber a day. Children ages 4 to 8 years should eat about 25 grams of fiber a day.

Research has shown that the amount of fiber typically consumed in the Western diet is merely between 12 and 14 grams a day. Less than 5 percent of Americans consume the recommended amount of fiber. There is ample scientific evidence that indicates that dietary fiber affects normal physiologic function and the onset of chronic diseases and their progression. Therefore, increasing fiber intake offers a prime opportunity to improve our health and ward of serious chronic diseases.

Despite the above recommendations, there is scientific evidence that ancient man consumed as much as 100 grams of fiber a day! Of course, that was from unprocessed plant foods, primarily from fruits and vegetables. Keeping this in mind, we certainly have plenty of leeway for increasing our daily fiber intake with as many fruits, vegetables, nuts, seeds, and whole grains that we can manage to eat.

Benefits of a High Fiber Diet
To keep things easy and get the most benefit from your diet, focus on simple, whole, unprocessed plant foods. Work as many fruits, vegetables, and whole grains as you can into your day without worry about how much soluble vs insoluble fiber you’re eating. Most plant foods have a combination of both in different ratios. What’s important when trying to reap the health benefits from fiber in foods is looking at the total picture and focusing on increasing your overall fiber intake through whole, unadulterated foods. The following are some benefits from enjoying a high fiber diet.

Prevents Constipation. Dietary fiber promotes the movement of the contents of the digestive tract forward. It increases stool weight and size, so it helps prevent constipation and irregular bowel movements. If you have loose, watery stools, fiber may help to solidify the stool because it absorbs water and adds bulk to the stool.

Helps Maintain Bowel Health. A high fiber diet helps to reduce your risk of developing hemorrhoids and small pouches in the colon (diverticular disease).

Aids in Weight Management. High fiber foods tend to be more filling than low fiber foods, so you’re less likely to overeat and more likely to feel full longer. Fiber takes up space in the stomach and intestines, which helps us to feel full after a meal, which in turn helps us to manage our weight. We’re less likely to overeat when the meal has had ample fiber. Furthermore, high fiber foods tend to be lower in calories than low fiber, processed foods or animal products. So, loading up on plant foods can help us to manage weight in more ways than one!

Cancer Prevention. Increased fiber intake may help to reduce the risk of developing colon cancer. The American Institute for Cancer Research reports show that for each 10-gram increase in dietary fiber, the risk of colorectal cancer is lowered by 7 percent. There is also scientific evidence that indicates that a high-fiber diet may also be protective against breast, ovary, and endometrial, as well as gastrointestinal cancer.

Helps Prevent Heart Disease and More. Soluble fiber is especially important because it can help to reduce the risk of heart disease and stroke by reducing blood pressure, improving our blood lipid profiles, and reducing inflammation.

Soluble fiber is known to help lower blood cholesterol levels. In the digestive tract, soluble fiber binds with bile acids, carrying them out of the body in the feces. Bile acids are made in the liver from cholesterol, and exported to the gallbladder where it is stored until it is needed. When dietary fat leaves the stomach and enters the duodenum, the first section of the small intestine, the gallbladder receives the signal to release bile into the duodenum to emulsify the fat that just left the stomach. This is important because the emulsification process allows the fat to be disbursed among the watery fluids in the intestines. This improves the breakdown of foods and the absorption of nutrients. Without bile, fatty substances may tend to “float” toward the top of the watery fluids in the intestines, hindering the proper breakdown of foods and absorption of their nutrients.

When soluble fiber binds to bile acids in the digestive tract, it carries the bile out of the body through the feces. This action forces the liver to make fresh bile from cholesterol. This process helps to lower blood cholesterol, thereby reducing the risk of heart disease and atherosclerosis, while improving our blood lipid profiles and reducing inflammation.

If our diet does not contain enough soluble fiber to carry the bile out of the body, the unbound bile acids will be reabsorbed into the blood from the intestines, and carried back to the liver to be used again. When this happens, the bile becomes more concentrated with toxins, which in turn, can lead to inflammatory diseases such as gallbladder disease, intestinal inflammation, and even skin conditions like acne, eczema, and psoriasis.

Also, research suggests that increasing your dietary fiber intake is associated with a reduced risk of dying from cardiovascular disease and all cancers.

Helps Control Blood Sugar Levels. In those with diabetes, fiber (especially soluble fiber) can slow the absorption of sugar helping to improve blood sugar levels. A healthy diet with ample fiber may also reduce the risk of developing Type 2 diabetes.

Best Sources of Fiber
Categories of foods that can boost your fiber intake include:

* Whole-grains
* Fruits
* Vegetables
* Beans, peas, and other legumes
* Nuts and seeds

Refined or processed foods are lower in fiber than the fresh foods they were made from. This includes canned fruits and vegetables, pulp-free juices, white breads and pastas, and cereals made with refined grains. The refining process of grains removes the bran, or outer coat, from the grain. This lowers the fiber content of the grain. Along with the removal of the bran, the germ layer is usually removed too. The germ is where many vitamins and minerals associated with the whole grain are found. When these two components are removed from grains, the inner starchy endosperm that remains is what is processed into white flour or sold as the refined grain. Many times, the refined grains are enriched where some (but not all) of the nutrients that were stripped away, are added back. However, the fiber content is not added back in the enrichment process. So, the only way to get the full nutritional value of a grain, including the fiber content, is to use only the whole grain.

Fiber Supplements. Metamucil, Citrucel, and Fibercon are examples of fiber supplements. Some people may need such supplements if they suffer from bowel issues and dietary changes aren’t enough to fix the problem. It is advisable to check with your healthcare provider before starting such supplements.

Some specialty foods have fiber added to them. Some cereals, granola bars, yogurt, and ice creams are examples. The added fiber is usually inulin or chicory root. Before adding such foods to your diet, it is important to note that some people complain of gas and bloating after eating foods with these added fibers.

Generally speaking, whole foods are a better option than fiber supplements. Whole foods naturally provide a blend of soluble and insoluble fibers, along with vitamins, minerals, antioxidants, and other phytonutrients that the fiber supplements don’t have. Consuming whole foods as nature provides, offers complementary nutrients that often have a synergistic effect on the body. In other words, their combined effect is often greater than if the individual components were taken separately. Furthermore, foods have many yet-to-be-discovered components that we will never find in isolated supplements. So, it is best to choose whole foods as nature provides, whenever possible.

Tips for Adding More Fiber to Your Diet
There are a LOT of ways to add more fiber to your diet. The following are just a few points that may help along the way. Try what works best for you for starters. Add more as you’re able to and build from there. Take it slow to allow your body (and gut microbiome) time to adjust to the new foods and added fiber intake. This approach will help you to avoid discomfort, gas and bloating, and possibly even diarrhea.

* Examine your usual breakfast. Are you eating low-fiber foods such as processed cereals, pastries, white bread, juice (pulp-free), and/or an array of no-fiber foods like animal products such as bacon, eggs, sausage, milk, cheese, and even yogurt? Try substituting some of those foods with high-fiber options, like oatmeal or a whole-grain cereal and fresh fruit instead of fruit juice.

* How about your snacks? Are you snacking on doughnuts, pastries, cake, cookies, candy, and a sugary beverage or coffee? Try replacing the calorie and fat-laden, low-fiber pastries with fresh fruit and maybe a cookie made simply from whole oats, bananas, a touch of cinnamon, and raisins. How about snacking on fresh vegetables and a small handful of nuts? Or enjoy a snack of vegetables dipped in hummus. Replace sugary beverages or coffee with a tall glass of lemon water or an herbal tea, sweetened with honey, if desired.

* Make it a routine to add a tossed green salad to either lunch or supper each day. Be mindful of what ingredients are added to the salad. Load it up with lettuce and other assorted fresh greens, and top it with assorted chopped fresh (or even lightly cooked) vegetables. Leave off the croutons, shredded cheese, and added meats. Use the simplest dressing you can tolerate. Even just a squeeze of fresh lemon, lime, or orange juice is extremely healthful, although it may take some time to get used to it if you’re accustomed to fat and/or sugar-laden dressings. Studies have shown that those who eat a salad or a small serving of vegetable soup before a meal not only increases fiber intake, but has been linked to eating fewer calories during the meal.

* Once you get used to enjoying a side salad every day, try increasing that to one meal a day consisting of a very large green salad. As detailed above, load it up with your favorite vegetables, and even fruit if you want. Add some cooked beans, peas or lentils for additional protein if you want. Top it with a simple dressing and enjoy! Work up to making this a daily routine and your health will benefit in many ways in addition to getting a nice fiber boost.

* Lean on legumes. Beans, peas, and lentils are wonderful sources of fiber and added protein. Add legumes of choice to soups or a large meal salad.

* At least once a week, choose a meal of beans, peas, or lentils served over a whole grain of your choice. Brown rice, millet, quinoa, amaranth, or even steel cut oats would all work well. Serve it with a large portion of any vegetable of choice and you’ll have a healthy, filling, fiber-filled meal.

* Try a wrap with cooked beans (pinto or black beans would be tasty), lots of fresh vegetables including leafy greens, served on a whole grain tortilla. Top your filling with salsa before rolling it up, and enjoy!

* Make it a point to load up on fruits and vegetables every day. Strive to eat at least five servings a day. As you get used to boosting your fruit and vegetable intake, try to slowly increase your servings to as many as ten servings a day. To do this, you may find that you need to cut back on other foods (the stomach can only hold so much!). Examine the foods you’re eating and identify the least healthful, most processed foods that you’re eating and strive to replace them with more healthful options. That will not only boost your fiber intake, but also will increase your vitamin, mineral, antioxidant, and other phytonutrient intake as well. Your health can only benefit from such a transition.

* Make desserts count. Instead of indulging in cheesecake, ice cream, traditional cookies, or chocolate cake for dessert, opt for a piece of fresh fruit. If you yearn for ice cream, try blending a frozen banana and making “Banana Nice Cream.” If desired, it can be flavored with a little cocoa powder, cinnamon, added fruit, vanilla extract, or even a little milk of choice for smoothness and flavor.

* Enjoy fruit as a snack. Apples, pears, and berries are examples of high-fiber fruits that make a quick and easy snack. They are easy to transport also, and can be included in a packed lunch, tucked in the car when traveling, or stashed in a backpack when hiking.

* When shopping, always opt for whole grains rather than refined or processed foods made with refined flour. When at home, you’ll be reaching in the pantry for foods to prepare. If you don’t have it, you can’t prepare it. Make it a priority to buy only foods that you know will benefit your health.

* Try adding chia seeds to overnight oats, your favorite smoothie, or pudding. Use chia seeds as an egg replacer in some dishes like quick breads, pancakes, and puddings. Combine 1 tablespoon of chia seeds with 2-1/2 to 3 tablespoons of hot water in a small bowl. Allow it to rest about 5 minutes to thicken. Chia seeds provide omega-3 fatty acids, protein, vitamins, minerals, and about 10 grams of fiber per ounce. They are packed with nutritional value, so it pays to include them in your diet any way you can.

* Flax seeds are another high fiber seed to consider. They provide about 2 grams of fiber per tablespoon. Be sure to enjoy them ground rather than whole since they are very hard to break down in the digestive process. Add ground flax seeds to oatmeal, a smoothie, pudding, granola, breading, and baked goods. Mix it into applesauce as a thickener. Use it in recipes in place of wheat bran, wheat germ, or oat bran. Soups and stews may also be thickened with ground flax seeds. Sprinkle it on nut butter. Add it to homemade crackers. Sprinkle a little ground flax on salads. Add it to sauces as a thickener. Add a little ground flax to your favorite hummus (try 1 to 2 teaspoons of ground flax seed to 1 cup of hummus). Ground flax seed can be used as an egg replacer, just like chia seeds. Follow the same directions as detailed above.

* Replace refined fruit juices with whole fruit. Whole fruit has a lot more nutritional value to offer than refined fruit juices. And, the whole fruit will also quench thirst at the same time. For example, enjoying a juicy, ripe pear can satisfy your thirst, help fill a void in the tummy, and provide plenty of vitamins, minerals, and fiber all at once.

* Avocados are very nutritious fruits, and there are many ways to add them to your day. Their creamy flesh is rich in vitamins, minerals, monounsaturated fatty acids, and fiber too. One half of an avocado delivers 5 grams of fiber. Furthermore, avocados have been linked to a reduced risk of metabolic syndrome, a condition that increases your chances of heart disease, stroke, and Type 2 diabetes.

* When possible, try to enjoy fruits and vegetables with the peel left on. There is often a lot of nutritional value and fiber associated with the peels, and most of that gets tossed in the trash when the peel is removed and not eaten.

* Try to include some type of fiber-rich food (or foods) at each meal. Whole grains, fresh fruits, vegetables (cooked or raw), cooked beans, peas, or lentils, and nuts or seeds can be included with meals and snacks throughout the day. Enjoy a variety of fiber-rich foods as often as you can until it becomes habit and you no longer have to think about it. That will help you to develop life-long habit of eating fiber-rich foods. Your body will thank you!

* Snack on fresh veggies with your favorite hummus dip for a fiber-rich snack.

* Try whole grain pasta instead of pasta made with refined flour. Also, there are some new types of pasta available that were made from legumes and no grain at all. They are naturally high in fiber and are at least worth a try to see if they work well for you.

Adjusting to Increased Fiber Intake
Suddenly switching from a low-fiber diet to one with a lot of fiber too quickly can promote intestinal gas, bloating and cramping, and maybe even diarrhea. Increase your fiber intake slowly over a few weeks or even longer. This allows you time to adjust to the change in food choices and also gives your intestinal bacteria time to adjust to the change as well. This will also give your intestinal tract time to adjust to the increased fiber, especially if you’re going from being chronically constipated to slowly establishing regular bowel movements.

Also, it is VERY important to drink plenty of water throughout the day. Fiber works best when it absorbs water in the stomach and intestines. This makes your stool softer and bulky, promoting regular bowel movements. Herbal teas and fresh vegetable juices are also excellent additions, but should not replace adequate water intake.

It’s helpful to make small, manageable changes at a time. If they work well for you, maintain those changes, then find another change you can make and add it to your regimen. Then maintain both of those changes and find yet another. Repeat the process as often as you feel it is necessary to improve your diet and achieve your goals. This process allows you to gradually change your dietary habits as your body and gut microbiome adjust. Make it a point to maintain those changes until they become second-nature. Such changes should be considered to be lifelong adjustments and not temporary for the sake of achieving a goal within some short period of time, then reverting back to prior habits. That’s a recipe for failure. It’s best to think in terms of lifelong changes that you can maintain long-term. Over time, you’ll be so accustomed to your new habits that you won’t yearn for the foods you left behind and you won’t have to give much thought to what you’re doing at the grocery store or in the kitchen.

Summary
Fiber is an important component of whole plant foods. It is critical to consume plenty of fiber-rich foods to prevent constipation and bowel issues, along with many other serious diseases and conditions. Chronic constipation (provided you have no otherwise obstructive bowel issues) is a clear sign you need more fiber in your diet. Increasing your intake of whole plant foods is a simple solution to the problem. When you’re not used to eating a lot of such foods, it is helpful to increase your intake slowly over time, especially when increasing the amounts of legumes, beans, and peas in your diet. Gradually increasing such foods will help minimize the risk of gas, bloating, or diarrhea that may occur. Give yourself time to work your way up to about ten servings a day of fruits and vegetables. Eventually, your bowel habits will stabilize and constipation will be a thing of the past. You’ll also greatly increase your intake of vitamins, minerals, and important antioxidants and other phytonutrients in the process. Your body will thank you!

Resources
https://www.cookinglight.com/eating-smart/nutrition-101/types-of-fiber

https://www.livestrong.com/article/288536-foods-with-psyllium-fiber/

https://experiencelife.lifetime.life/article/fiber-why-it-matters-more-than-you-think/

https://www.healthline.com/health/soluble-vs-insoluble-fiber

https://www.hsph.harvard.edu/nutritionsource/carbohydrates/fiber/

https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fiber/art-20043983

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942856/

https://pubmed.ncbi.nlm.nih.gov/16441938/

https://www.medicalnewstoday.com/articles/319176#what-are-the-benefits-of-fiber

https://www.medicalnewstoday.com/articles/short-term-increase-in-fiber-alters-gut-microbiome

https://www.nutrientsreview.com/carbs/dietary-fiber-hemicellulose.html

https://medical-dictionary.thefreedictionary.com/hemicellulose

https://pubmed.ncbi.nlm.nih.gov/2993399/

https://en.wikipedia.org/wiki/Lignin

https://www.nutrientsreview.com/phytonutrients/insoluble-fiber-lignin.html

https://health.clevelandclinic.org/whats-the-difference-between-soluble-and-insoluble-fiber/

https://www.intechopen.com/chapters/74425

https://www.preparedfoods.com/articles/124823-hardworking-gums-and-fibers

https://hopkinsdiabetesinfo.org/what-is-resistant-starch/

https://www.webmd.com/children/features/digestive-health

https://www.aicr.org/resources/blog/ask-the-dietitian-get-your-facts-right-on-fiber-and-whole-grains/

https://pubmed.ncbi.nlm.nih.gov/1851150/

https://dontwastethecrumbs.com/ways-use-flaxseed/

https://www.healthline.com/nutrition/16-ways-to-eat-more-fiber#The-bottom-line

https://www.verywellfit.com/why-your-body-needs-fiber-2505934

Whitney, Ellis and Sharon Rady Rolfes. (2011) Understanding Nutrition. 12^th Edition. Belmont, CA: Wadsworth, Cengage Learning.

About Judi

Beta-Carotene 101

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Beta-Carotene 101

What is Beta-Carotene?
Beta-carotene is a type of carotenoid found in many foods. Carotenoids are pigments found in plants, algae, and some bacteria. There are over 600 different types of carotenoids, with beta-carotene being one of the more common examples. About fifty carotenoids can be converted into vitamin A. The major carotenoids in humans are beta-carotene, alpha-carotene, lycopene, lutein, and beta-cryptoxanthin. Beta-carotene is yellow to orange to red in color and gives many fruits and vegetables their characteristic bright colors ranging from green to orange, red, and purple. Examples include carrots, sweet potatoes, pumpkins, dark leafy greens, cantaloupe, romaine lettuce, red bell peppers, broccoli, butternut squash, and apricots. The color of beta-carotene in dark green vegetables is masked by the chlorophyll in the plants.

Beta-carotene serves as a provitamin (or precursor) to Vitamin A in the body. This means that the body uses beta-carotene to make Vitamin A. Vitamin A is an important fat-soluble vitamin with a variety of functions in the body. Provitamin A (in the form of carotenoids, with beta-carotene being one of them) is only found in plants, whereas preformed Vitamin A (a group of retinoids) is found in animal foods such as dairy products, fish oils, eggs, and meat (especially liver). The Vitamin A your body makes from beta-carotene does not accumulate in the body to toxic levels, whereas preformed Vitamin A from animal sources can.

All carotenoids, including beta-carotene, serve as antioxidants in the body. Antioxidants are critical molecules that help to protect us from harmful free-radicals by neutralizing them, stopping their damaging chain reactions. This helps to protect us from developing a number of chronic diseases and health issues, ranging from cognitive decline to cancer.

Health Benefits of Beta-Carotene
As mentioned above, Vitamin A (that we can make from beta-carotene) has a number of important functions in the body. It helps cells reproduce correctly, is essential for good vision, helps ward off cancer, protects our brain health, and is needed for proper development of an embryo and fetus during pregnancy. It also helps keep the skin and mucous membranes that line various cavities of the body healthy. Vitamin A also plays a role in growth, bone formation, reproduction, wound healing, and the functioning of our immune system.

Vision. Vitamin A is critical for good vision. It is a component of rhodopsin, a protein that allows the eye to see in low-light environments. It is well established that a deficiency in Vitamin A can lead to night blindness.

Vitamin A is also important for proper functioning of the cornea, the protective outer layer of the eye. When Vitamin A is deficient, eyes produce too little moisture to stay lubricated. Prolonged deficiency of Vitamin A can lead to xerophthalmia, the leading cause of blindness among the world’s children in developing countries, many of which die within a year of losing their sight. In this preventable condition, the eyes become very dry, damaging the cornea and retina, eventually making the eyes themselves very crusty and unable to function. Simply ensuring adequate intake of Vitamin A or beta-carotene-rich foods prevents these serious eye problems and possible death, especially among children.

Furthermore, research shows that those who eat a diet rich in beta-carotene (or Vitamin A) are less likely to develop age-related macular degeneration, and have a lower risk of developing cataracts.

Immunity, Pregnancy Outcome, and Children. Vitamin A deficiency impairs immunity by hindering normal reproduction of mucosal cells. These cells line cavities and openings of the body, including all parts of the digestive tract including the mouth, and also the nose, sinuses, bronchial tubes and lungs, vagina, urethra, and anus. The mucosal cells form barriers helping to prevent infectious microbes from entering the body. When a Vitamin A deficient barrier is damaged by invading microbes, the function of our immune cells (specifically, neutrophils, macrophages, and natural killer cells) is hindered. These cells function in innate immunity. Vitamin A is also needed for adaptive immunity, where the development of T-cells and B-cells are needed to recognize the same invading microbe in the future. In this function, Vitamin A deficiency reduces antibody-mediated responses, reducing our ability to fight the microbe in future infections.

Because of its role in the immune function, Vitamin A deficiency is believed to account for many deaths among infants, young children, and pregnant women around the world. The deficiency lowers the body’s ability to fight infections, leading to respiratory and gastrointestinal infections, slower growth rates and bone development in children, and a lowered rate of survival with serious illness. Simply eating more beta-carotene-rich foods can prevent such tragedies.

Antioxidant Protection. Beta-carotene, like all carotenoids, as an important antioxidant in the body. An antioxidant is a compound that inhibits the oxidation of other molecules, protecting the body from harmful free radical molecules. Free radicals damage the body by robing healthy cells of electrons. This damage can lead to a number of chronic diseases, including cancer and heart disease. Antioxidants are capable of donating electrons to free radical molecules, stopping their destructive damage. In the process, antioxidants themselves are not damaged. Studies have shown that those who eat at least four servings a day of beta-carotene-rich fruits and vegetables have a lower risk of developing cancer or heart disease.

Cancer. A number of research studies have shown an association between diets high in carotenoids, especially beta-carotene, and a reduced incidence of many types of cancer, including cancers of the breast, lung, pancreas, colon, esophagus, cervix and skin (melanoma). The antioxidant properties of carotenoids appear to be the reason for this effect. Also, researchers have found that beta-carotene can lower the rate of chronic diseases in addition to cancer. It is believed that beta-carotene enhances immune cell function, and this effect is especially seen in the elderly.

Healthy Skin. Beta-carotene can help to boost the health of skin. This effect appears to be most likely due to its antioxidant properties. A study reported in the November 2012 issue of the American Journal of Clinical Nutrition reported that an optimal amount of antioxidant nutrients in the skin increases basal dermal defense against UV irradiation, supports longer-term protection, and contributes to overall maintenance of skin health and appearance. However, the researchers noted that dietary antioxidants such as beta-carotene or lycopene can offer some degree of sun protection, although it is lower than that of a typical sunscreen.

Vitamin A compounds (retinoids) regulate the growth and differentiation of many types of cells in the skin. Deficiency leads to abnormal keratinization. Keratinization is a process where cells are filled with keratin, which is a type of protein filament that forms tough, resistant structures such as hair and nails. Keratin also helps to provide structure to and contributes to the function of soft tissues, such as skin and mucosal membranes. Deficiency of Vitamin A leads to abnormal epithelial keratinization, which can show up as dry, scaly, tough skin, and hindered wound healing of damaged tissue.

Cognitive Decline. Researchers have shown that those who have a long-term high beta-carotene intake are far less likely to develop cognitive decline then those who did not consume a lot of beta-carotene. Oxidative stress is believed to be a key factor in cognitive decline. The antioxidant properties of beta-carotene, when ingested in high amounts over time, appear to help prevent the deterioration of brain function, including memory. Antioxidants, like beta-carotene may be helpful in reducing the symptoms of Alzheimer’s disease.

Symptoms of Vitamin A Deficiency
Symptoms of a serious deficiency of Vitamin A include dry eyes (which can lead to xerophthalmia, a condition where the eyes become completely dried and thickened, leading to irreversible blindness), night blindness, diarrhea, skin problems, and impaired immunity. Vitamin A deficiency may also contribute to impaired immune function (leading to gastrointestinal and/or respiratory tract infections), poor pregnancy outcomes, and slow growth and bone formation in children.

Keratinization of the skin can occur in Vitamin A deficiency. Keratin is used by the body to form hair and nails (and feathers in birds). When keratinization of the skin occurs, the skin can develop thick, tough, dry, and scaly areas. Examples include the development of corns and calloses. Keratinization can also occur in mucous membranes in the respiratory, gastrointestinal, and urinary tracts from a severe Vitamin A deficiency.

Should You Take Vitamin A Supplements?
Vitamin A supplements may contain only provitamin A (such as beta-carotene), preformed Vitamin A (usually retinyl palmitate, from animal foods or from fish oils), or a combination of both.

Hypervitaminosis A (Vitamin A Toxicity). Hypervitaminosis A is a condition where a person has too much Vitamin A in their body. This can happen when a person takes too many (preformed) Vitamin A supplements or uses some acne creams over a long period of time.

A wide range of symptoms can be indicative of hypervitaminosis A. If a person has taken a large dose of preformed Vitamin A in a short period of time, symptoms of Vitamin A toxicity can include irritability, drowsiness, nausea, abdominal pain, a feeling of pressure on the brain, and vomiting.

Symptoms of chronic Vitamin A toxicity, where a person has taken preformed Vitamin A over a long period of time where it slowly accumulated in the body include mouth ulcers, bone swelling, cracked fingernails, bone pain, loss of appetite, cracks in the corners of the mouth, vision problems, dizziness, nausea and vomiting, sensitivity to sunlight, skin problems (rough, dry, peeling, or itchy skin), jaundice, hair loss, confusion, or respiratory infection.

Taking large supplemental doses of beta-carotene is generally not recommended. Even though large doses are not known to be toxic to the general public, they can be harmful to specific groups of people, including smokers. Smokers who take high doses of beta-carotene supplements have been found to be at a greater risk of developing fatal lung cancer. This same precaution also applies to individuals who have been exposed to asbestos, or who consume excessive alcohol. In such cases, beta-carotene supplements have been linked not only to lung cancer, but also heart and liver disease. Other than the serious risk to these groups of individuals, taking long-term large supplemental doses of beta-carotene may cause the skin to turn orange-yellow. However, this can be corrected by simply discontinuing the supplements.

A study reported in the February 1999 issue of Free Radical Research found that the greatest antioxidant protection associated with beta-carotene and lycopene (a type of carotenoid found in tomatoes, watermelon, red grapefruits, and papayas), was at the concentration found in foods. When greater amounts (as would occur from supplementation) of these compounds were tested, researchers found the antioxidant protection was quickly lost and may have actually increased DNA damage, taking on a prooxidant effect. Similar effects were found when testing the protection of cellular membranes. This suggests that supplementation with individual carotenoids, such as beta-carotene, significantly raises blood and tissue levels with little to no benefit, and may actually be harmful.

Conversely, some studies such as research reported in 2000 in the American Journal of Clinical Nutrition found that some individuals do not adequately convert beta-carotene from foods into the active form of Vitamin A. This may be due to inadequate enzymes necessary for the conversion, lack of adequate fat intake when beta-carotene is consumed, or a simultaneous zinc deficiency, since zinc is necessary for beta-carotene uptake and its conversion into the active form of Vitamin A.

If a person is not receiving adequate Vitamin A or beta-carotene in their diet, or for some reason cannot adequately convert beta-carotene to active Vitamin A, the Council for Responsible Nutrition considered supplements of 10,000 IU daily of preformed Vitamin A (retinol) to be generally safe. Those who routinely eat liver or organ meats may be getting enough from their diet and should use caution when considering Vitamin A supplements.

Foods That Contain Beta-Carotene
Foods that are rich in color are usually high in beta-carotene. Some examples include dark leafy greens (such as kale, collards, turnip greens, mustard greens, arugula, and spinach), sweet potatoes, carrots, broccoli, asparagus, butternut squash, cantaloupe, red and yellow bell peppers, apricots, peas, papayas, plums, mangoes, raspberries, and romaine lettuce. Some herbs and spices also contain beta-carotene. Examples include paprika, cayenne, chili pepper, parsley, cilantro, marjoram, sage, and coriander.

Effects of Cooking on Beta-Carotene in Foods
There is a great debate on whether it’s better to eat fruits and vegetables raw or cooked. The true answer is not simple. It depends on which nutrient you’re talking about, which food you’re considering, and also which cooking method you’re using vs eating something raw. Carrots are well-known for their high beta-carotene content. Whether they are cooked or raw, they supply plenty of beta-carotene. However, cooking carrots actually increases their beta-carotene content, especially when they are lightly boiled or steamed. This is because cooking opens the cell walls and releases more beta-carotene then when the carrot is raw. This same principal applies to raw vs cooked spinach and Swiss chard. Furthermore, we are able to absorb more of the beta-carotene from cooked carrots than we can from raw carrots, since the cell walls in carrots are softened when cooked, making them easier to digest. If you want to enjoy your carrots raw, chopping them well (and chewing them thoroughly) can help to break down the cell walls, releasing more of the beta-carotene then would be available if they were eaten whole.

Increasing Your Absorption of Beta-Carotene from Foods
A Little Fat Goes a Long Way. Beta-carotene along with preformed Vitamin A, are both fat-soluble nutrients, meaning that they are absorbed along with fats in the digestive tract. Having a little fat in your meal with foods high in beta-carotene (or including a food in the meal that naturally contains some fat) can help to enhance the absorption of the nutrient. This was demonstrated in a study conducted at Iowa State University where graduate students were recruited to eat green salads with tomatoes. Various types of salad dressings were used, ranging from fat-free to traditional Italian dressing made with oil. Students had IV lines inserted so researchers could test blood before and after the meals. Results clearly showed that students who were given fat-free or low-fat salad dressings did not absorb the carotenoids as well as those who ate the traditional dressings.

Cooked vs Raw Foods.
As detailed in the section above (Effects of Cooking on Beta-Carotene in Foods), beta-carotene is better absorbed from foods that have been cooked or finely chopped. This is because beta-carotene is bound tightly within plant cells. Finely chopping or cooking helps to break down the cell walls, releasing the beta-carotene so it can be absorbed more easily during the digestive process. Whether you enjoy beta-carotene-rich foods cooked or raw, be sure to chew them well to further release the beta-carotene from the foods.

Zinc Status. In the March 2003 issue of The Journal of Nutritional Biochemistry, an animal study was reported where subjects were fed the same diets, except for the levels of zinc. One diet was low in zinc, whereas the other contained adequate zinc. The findings demonstrated that a low intake or marginal deficiency of zinc resulted in decreased absorption of beta-carotene. The study suggested that adequate zinc status is an important factor in the absorption of beta-carotene. So, ensuring you have adequate zinc intake will help boost your absorption of the very important nutrient and antioxidant, beta-carotene.

Resources
https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=19&contentid=BetaCarotene

https://www.healthline.com/health/carotenoids

https://www.myfooddata.com/articles/natural-food-sources-of-beta-carotene.php

https://www.mountsinai.org/health-library/supplement/beta-carotene

https://www.webmd.com/diet/health-benefits-beta-carotene#1

https://www.healthline.com/health/vitamin-a-palmitate#vitamin-a-palmitate-vs-vitamin-a

https://www.medicalnewstoday.com/articles/322238

https://www.medicalnewstoday.com/articles/326758#vitamins

https://www.who.int/data/nutrition/nlis/info/vitamin-a-deficiency

https://pubmed.ncbi.nlm.nih.gov/10604207/

https://pubmed.ncbi.nlm.nih.gov/11684388/

https://pubmed.ncbi.nlm.nih.gov/10193582/

https://www.clinicaleducation.org/resources/reviews/vitamin-a-the-key-to-a-tolerant-immune-system/

https://academic.oup.com/ajcn/article/96/5/1179S/4577133

https://www.healthline.com/health/beta-carotene-benefits#benefits

https://www.healthline.com/health/beta-carotene-benefits#foods-sources

https://www.mountsinai.org/health-library/supplement/vitamin-a-retinol

https://www.merckmanuals.com/professional/nutritional-disorders/vitamin-deficiency-dependency-and-toxicity/vitamin-a-deficiency

https://medical-dictionary.thefreedictionary.com/keratinization

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049112/

https://askthescientists.com/food-preparation/

https://healthyeating.sfgate.com/cooked-vs-raw-betacarotene-9187.html

https://www.npr.org/templates/story/story.php?storyId=106968683

https://pubmed.ncbi.nlm.nih.gov/12742542/

https://www.webmd.com/vitamins-and-supplements/beta-carotene

https://pubmed.ncbi.nlm.nih.gov/11375434/

https://www.medicalnewstoday.com/articles/252758

https://pubmed.ncbi.nlm.nih.gov/31389093/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917548/

https://dermnetnz.org/topics/vitamin-a-deficiency/

https://www.webmd.com/eye-health/what-is-xerophthalmia

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Anthocyanins 101

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Anthocyanins 101

What are anthocyanins?
Anthocyanins are a very large group of water-soluble colored pigments found in various plants, especially flowers and fruits. They are also found in the leaves, stems, and roots of assorted other plants, including foods.

Anthocyanins are types of flavonoids that are formed when their related compounds, anthocyanidins, are coupled with sugars. Sugars can bind at different places on the anthocyanidin molecule. With assorted types of sugars and different binding sites available, many different types of anthocyanins may be formed. In fact, over 600 different anthocyanins have been identified in plants.

The color and stability of the pigment is affected by pH, light, temperature, and its own structure. Acidic conditions make the pigments red, whereas alkaline conditions turn them blue. Diversity of anthocyanins is further increased by the chemical combination of sugars with organic acids. So, from the various potential molecular combinations, the different types of anthocyanins are vast.

Anthocyanins have a variety of functions for the plants that contain them. They serve as antioxidants, protectants from UV-light, and defense mechanisms. They are also used in pollination and reproduction. The colors help attract pollinators, such as bees and hummingbirds. Some anthocyanins also protect plants against some destructive larvae.

Anthocyanins are what makes many foods red, purple, or blue. The amount of anthocyanin found in a food is generally proportional to the depth of color of the skin of the food. The compounds are found mostly in the skin, except for some fruits such as red berries and cherries, which also contain anthocyanins in their flesh.

Plants containing these compounds have been traditionally used as medicine, and natural food colorants, and dyes. More recent research has uncovered various important health properties of these colorful compounds.

Health Benefits of Anthocyanins
Anthocyanins have been found to have potent antioxidant and antimicrobial properties, improve eye and neurological health, and also provide protection against various diseases. Some anthocyanin-rich foods, such as black carrots, red cabbage, and purple potatoes have been considered as functional foods, and are often eaten for the prevention of specific diseases. Anthocyanins have been shown to help ward off diabetes, cancer, cardiovascular disease, obesity, and inflammation.

Antioxidant Effects. Most of the health benefits of anthocyanins are attributed to their antioxidant effects. Antioxidants are critical for health by neutralizing harmful free radical molecules. Free radical molecules are generated in the body through normal metabolism, and also when we’re exposed to toxins of any sort, infections, high blood sugar levels, alcohol, cigarette smoke, excessive or intense exercise, radiation, and more. They are missing an electron and are very unstable. In an effort to gain stability, a free radical will steal an electron from a nearby molecule making themselves stable, while damaging the other molecule in the process. That “robbed” molecule then becomes a free radical, and the process continues until an antioxidant comes along. The antioxidant is able to “donate” an electron to the unstable molecule without itself becoming unstable and turning into a free radical. An antioxidant stops the damaging process.

Free radicals can serve important functions that are essential for health. For instance, immune cells use free radicals to fight infections, destroying viruses, bacteria, and damaged body cells along the way. Then, antioxidants are used to neutralize the free radicals, stopping further damage in the body. The body strives to maintain a balance of free radicals and antioxidants. When free radicals outnumber antioxidants, it leads to a state of oxidative stress, which invites disease.

Excessive free radicals in the body can damage DNA, cell membranes, and other parts of cells. They have been linked to many illnesses, including diabetes, heart disease, cancer, degenerative eye diseases, atherosclerosis, senile dementia, asthma, inflammatory joint disease, and more. Antioxidants stop harmful free radical molecules by the means detailed above. Antioxidants are critical in the body for health and well-being.

The body makes its own antioxidants. However, since the body needs so many antioxidants, it’s also important to obtain them from foods to help the body in its neutralizing efforts. Antioxidants may also be obtained from various foods (especially plant foods), certain vitamins (such as Vitamins C, E, and the Vitamin A precursor, beta-carotene), and minerals (such as zinc and selenium). It is important to note that it is best to obtain antioxidants from food sources, rather than taking very high dosages of supplements because in some cases, such high dosages may actually promote oxidative stress and the formation of free radicals. Foods that are high in antioxidants should be included as a regular part of the diet to help ward off many diseases.

Cardiovascular Disease. Researchers have found that anthocyanins help to relax blood vessels, thereby lowering blood pressure. They also help to prevent excessive blood clotting. Anthocyanins have also been found to improve the blood lipid profiles of healthy subjects by increasing the formation of high-density lipoproteins (HDL), while decreasing the formation of low-density lipoproteins (LDL). Anthocyanins have also been found to lower the risk of non-fatal myocardial infarction (heart attacks). So, including anthocyanin-rich foods in the diet can be an important part of helping to ward off heart disease.

Anticancer Effects. Anthocyanins have been found to suppress tumor growth, inflammation, and angiogenesis (the development of new blood vessels that feed tumors). Such effects have been seen in the deterrence of esophageal, breast, colon, and prostate cancers, as well as leukemia.

Antidiabetic Effects. Anthocyanins have been found to increase insulin sensitivity (reducing insulin resistance), thereby reducing blood sugar levels. The improved lipid profiles, enhanced antioxidant capacity, and reduced insulin resistance promoted by anthocyanins all work together to help ward off Type 2 diabetes. Anthocyanins have also been found to improve kidney function by reducing oxidative stress, lipotoxicity (the accumulation of fats in non-fatty tissue such as the kidneys, liver, heart and skeletal muscle), and angiogenesis in the kidneys of diabetics, helping to protect them from the damaging effects of diabetes.

Visual Effects. Anthocyanins have been found to improve the visual function in patients with glaucoma. They have also been found to improve blood flow to the eyes without increasing intraocular pressure. In another research project, anthocyanins reduced inflammation in photoreceptor cells, helping to improve their functioning. Anthocyanins have been found to improve dark adaptation, so this may be helpful in people with poor night vision. They have also been found to prevent the formation of cataracts in diabetic subjects.

Antimicrobial Properties. Researchers found that anthocyanins protected cell walls from damage due to invasive microbes. Antibacterial activity was demonstrated against a variety of gram-negative bacteria, including Escherichia choli, Staphylococcus aureus, Pseudomonas aeruginosa, Aeromonas hydrophilia, and Listeria innocua. Therefore, anthocyanins can help to protect us from the diseases caused by these harmful bacteria.

Antiobesity Effects. Anthocyanins have been found to slow weight gain and suppress the formation of fatty tissue, while improving the lipid profiles of obese subjects. Researchers also found that anthocyanins reduced blood and urine glucose concentrations in obese subject. So, if you are striving to lose weight, it would be in your interest to include as many anthocyanin-rich foods in your diet as possible.

Neuroprotective Effects. Anthocyanins have been found to protect against inflammation and degeneration of nerve fibers in mouse models and cell studies. These effects offer protection against Alzheimer’s Disease by preserving memory and synaptic nerve transmission function. The enhanced antioxidant effects of anthocyanins were found to provide extra protection against free radical damage and oxidative stress, improving the functioning of nerve pathways. Anthocyanins were also found to provide protective activity by suppressing dopamine-producing cell death commonly found in Parkinson’s disease.

Foods That Contain Anthocyanins
Deeply colored foods with red, purple or blue hues contain anthocyanins. They are particularly high in berries (such as elderberries, chokeberries, bilberries, black raspberries, blackberries, and blueberries).

Anthocyanins are also found in black currants, black olives, goji berries, red cabbage, black plums, cherries, red and black grapes, strawberries, red raspberries, cranberries, black rice, wild rice, purple corn, red onions, red radishes, pomegranates, purple cauliflower, blood oranges, rhubarb, black beans, eggplant, black or purple carrots, and other foods in lesser amounts.

Although they have high nutritional value in their own way, grapefruits, nectarines, peaches, apples and pears contain some, but not appreciable amounts of anthocyanins.

How to Protect Anthocyanins in Foods
Fresh vs Frozen. Researchers have found that anthocyanins in fresh food degrade relatively quickly after being harvested. When fresh and frozen foods were analyzed, they found that frozen foods, such as berries, contained higher amounts of anthocyanins than their fresh counterparts that spent three to ten days in refrigeration after harvest. Since foods are usually processed and frozen quickly after being harvested, if you want to obtain the highest level of anthocyanins in berries, unless you are picking your own or purchase them freshly harvested at a farm market, frozen berries may be a better choice.

Cooking. In a meta-analysis study published in 2014 in Food Research International, researchers compared the anthocyanin levels in foods that were cooked with various methods, including pressure boiling, pressure steaming, conventional steaming, microwaving, and baking. They found that foods cooked with moist heat methods tended to lose the most anthocyanins. The greatest loss of anthocyanins occurred when foods were pressure-steamed.

Dry-heat methods of cooking, such as microwaving and baking, tended to increase the concentration of anthocyanins in the foods tested. Anthocyanins were increased the most when foods were microwaved.

Based on the results of the above studies, if you must cook a food that is high in anthocyanins, baking or microwaving the food may be your best options for preserving as many anthocyanins as possible. When consuming fresh anthocyanin-rich foods, such as berries, use them as quickly as you can after purchase. When consuming frozen foods such as berries, to obtain the most anthocyanins, use them frozen, or allow them to thaw naturally or very briefly in the microwave.

Resources
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5613902/

https://www.healthline.com/health/gram-positive#vs-gram-negative

https://www.ars.usda.gov/ARSUserFiles/80400525/articles/jafc54_4069-4075.pdf

http://www.food-info.net/uk/colour/anthocyanin.htm

https://pediaa.com/difference-between-anthocyanin-and-anthocyanidin/

https://www.health.harvard.edu/staying-healthy/understanding-antioxidants

https://www.healthline.com/nutrition/antioxidants-explained#free-radicals

https://pubmed.ncbi.nlm.nih.gov/7619452/

https://www.researchgate.net/figure/Anthocyanin-contents-in-foods-of-plant-origin_tbl2_44609005

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278599/

https://www.mayoclinic.org/diseases-conditions/parkinsons-disease/symptoms-causes/syc-20376055

https://drannwellness.com/foods-highest-in-anthocyanins-in-order-from-most-to-less/

https://www.bbcgoodfood.com/howto/guide/what-are-anthocyanins-and-why-are-purple-foods-so-healthy

https://content.iospress.com/download/journal-of-berry-research/jbr022?id=journal-of-berry-research%2Fjbr022

https://www.tuscany-diet.net/2014/05/06/anthocyanins-fruits-vegetables-cereals/

https://foodandnutrition.org/november-december-2016/colorful-truth-anthocyanins/

https://www.sciencedirect.com/science/article/abs/pii/S0963996914004074

https://www.healthline.com/health/oxidative-stress#effects

https://pubs.acs.org/doi/10.1021/jf104724k

https://www.sciencedirect.com/science/article/pii/S0570178314000025

https://pubmed.ncbi.nlm.nih.gov/11853511/

https://healthyeating.sfgate.com/nutrients-purple-cauliflower-5633.html

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2815309/

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Vegetable Bean Chili

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If you’re looking for an easy and delicious vegan bean chili recipe, you found it! It’s full of vegetables, and the variety of beans can be adjusted to your personal preferences. Add ingredients to a big pot with a lid, bring to a boil, then allow it to simmer for an hour, and supper is ready! Adorn it with any garnish you choose and it’s fit for company. There is a video demonstration below, followed by the written recipe.

Enjoy!
Judi

Vegetable Bean Chili
Makes About 7 Servings

1 medium onion, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 cloves garlic

2 cups vegetable broth
1 to 1-1/2 Tbsp chili powder (to taste)
2 tsp ground cumin
1 tsp dried basil
½ tsp salt, or to taste
1 large (28 oz) can OR 2 (15 oz) cans diced tomatoes
3 cans beans of choice, rinsed and drained (i.e., black, kidney and/or pinto beans)
6 Tbsp tomato paste

2 tsp red wine vinegar (optional)

Optional garnishes:
Grated cheddar cheese, chopped cilantro, sliced avocado, tortilla chips, sour cream

Place the first five ingredients in a food processor and pulse until the vegetables are finely chopped.

Place all ingredients except the red wine vinegar in a large pot with a lid. Cover with a lid, and bring to a boil. Reduce heat to simmer and allow the vegetables to cook for about 1 hour, until the vegetables are soft and flavors are blended. Stir occasionally, and taste and adjust seasonings, if needed. When the chili is finished cooking, remove from heat and add the red wine vinegar. Stir to combine. Ladle into serving bowls and garnish, as desired.

Tip: If you want a smoother, more blended chili, remove some of the finished chili and blend it until smooth. Return it to the pot, stir, and serve. Or, if preferred, an immersion blender could be used to blend the chili in the pot to the desired texture you want.

About Judi

Glass 101 – Why Switch From Plastic to Glass Food Jars or Containers AND Ways to Use Them

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From Plastic to Glass Food Containers
Why Switch, and Ways to Use Them

Why switch to glass food containers?
There is a growing trend with people moving away from using plastic in the kitchen. This includes plastic wrap, plastic bags, plastic utensils, and plastic containers for storing, freezing, heating food, and eating. There are many reasons for this trend including:

* The desire to be more earth-friendly with less waste. Plastic waste is littering the planet in insurmountable amounts. Switching to glass helps to reduce potential plastic waste and is ultimately recyclable, even when broken. Also, the production and reuse of glass products creates less pollution in the environment than does the production of plastics.

* Avoiding chemicals that may be in or released from plastics that could leach into foods. Plastics are made from assorted chemicals, some of which are endocrine disrupting chemicals such as Bisphenol-A (BPA) and phthalates. These chemicals can affect the brain, hormone system, reproductive system, and may also increase the risk of getting cancer. Furthermore, many such chemicals have not been completely tested for their health effects. Research has shown that some of these chemicals can leach into foods and beverages, in addition to possibly contaminating air, creating hazardous dust, and getting onto our hands. Glass does not leach chemicals into food or liquids, nor into the air or surfaces it comes in contact with.

* Durability. Glass lasts longer than plastic, unless of course, it gets broken. Also, plastic containers can melt or get warped when in contact with hot food, whereas most glass can tolerate hot to warm food without being damaged. Also, plastic wears out, becomes scratched or cracked, and breaks down much faster than glass, possibly causing chemicals to leach into the contents of the plastic container.

* Functionality. Glass has more potential uses than plastic containers, and may be reused indefinitely. Plastic containers wear out over time and may develop odors, scratches, a greasy film, and/or cracks.

* Glass is easier to clean. It will not absorb grease nor stain like plastic.

* Odor control. Glass does not absorb odors, whereas plastic can.

* Glass is microwavable. Most glass may be used in the microwave, whereas most plastics should not be microwaved. When plastic containers are microwaved, they may soften or melt. Also, the heat from the contents may cause plastic containers to leach chemicals into the contents of the container.

* Oven use. Most glass intended for kitchen use may be used in the oven, whereas plastic may not be used in the oven.

* Flavor. Glass preserves flavor better than plastic and won’t impart its own flavor into food, like plastic can, especially with prolonged storage.

* Glass containers are reusable for a much longer time than plastic containers. When purchasing items like tomato sauce, pickles, jelly, jam, beverages, nut butters, or anything that may be packaged in a glass jar or container, opt for glass packaging rather than plastic, if possible. It will help to reduce waste and the glass containers can be reused at home for many different purposes in the kitchen and around the house.

Uses for Glass Jars and Containers

There are many ways to reuse cleaned out food jars of all sizes and shapes, in addition to using canning mason jars for applications other than preserving food. For instance, glass jars can be used in any of the following creative ways:

* Sort and store assorted hardware such as nuts, bolts, screws and nails in separate jars.

* Store vegetables cut in advance for salads or meal preparation in jars.

* Use a lidded jar as a beverage glass at home or “to go.”

* Use a glass jar for drinking a smoothie at home or “to go.”

* Store small craft or sewing items such as pins, buttons, ribbons, or small tools in a jar.

* Use a jar as a pencil holder. Place pencils, pens, crayons, and/or markers in a jar on a desk.

* Store paper clips in a jar.

* Package your own prepared foods such as a “to-go” lunch in a jar.

* Make (and serve) a layered salad in a jar.

* Store leftover liquid items in a jar in the refrigerator. Examples include soups, sauces, beverages, or baby formula.

* Store leftover foods such as cooked rice, mashed potatoes, vegetables, cooked beans, tuna salad, cut fruit, etc. in a jar.

* Store pre-measured baking ingredients in jars. When you want to measure ingredients in advance to shorten meal prep time, measure baking ingredients in advance and store them in clean, dry food jars.

* Use a jar as a simple vase for cut flowers or a decorative floral arrangement with artificial flowers.

* Use a glass jar as a small vessel for rooting plant cuttings.

* Store extra dried herbs or spices in small glass jars with lids.

* Store extra dry foods such as beans, rice, pasta, flour, nuts, and seeds in jars.

* Store and mix homemade salad dressing in a glass jar with a tight-fitting lid.

* Use a jar as a container for homemade cake, brownie, bar, quick bread, and cookie mixes. Decorate the jar and give it as a gift.

* Make a homemade luminary in a jar.

* Make homemade candles in jars. Decorate and give them as gifts.

* Make a homemade terrarium in a decorative jar.

* Make and store homemade cosmetics in small jars with tight-fitting lids.

* Pack a homemade first-aid kit in a small jar for traveling.

* Store extra matches in a jar for safe keeping.

* Make painted or decorated jars for gift giving.

* Make a decorative, colorful sand art in a jar for your home or gifting.

* Make a decorative holder for a tea light with a pretty jar.

* Make flavored oils or vinegars in jars.

* Make overnight oats in a jar.

* Make a mini planter (such as for one flower bulb) with a decorative jar.

* Make a citronella candle in a jar for keeping mosquitoes away when you’re outside on a summer evening. Simply put the lid on the jar when it’s not being used.

* Store cotton balls and cotton swabs in a jar in the bathroom.

* Use a glass jar for an easy piggy bank for saving extra change at the end of the day.

* Make a homemade, reusable soap dispenser by putting a pump in the top of a glass jar.

* Freeze food in jars, such as chopped bell peppers or onions, leftover soup in individual servings, or easy to-go lunches made in advance.

* Store extra garden seeds in the freezer in a glass jar.

* Make a decorative table centerpiece with a pretty jar.

* Store extra hair care items such as hair ties, bows, bobby pins and hair barrettes in jars.

* Use a jar as a toothbrush holder in the bathroom.

* Store extra combs in a glass jar.

* Use a small jar as a toothpick holder.

* Decorate a small glass jar to be used as a small planter for succulents.

* Make and serve a parfait in a tall jar.

* Carry “to go” snacks in a jar.

* Store makeup brushes in a jar.

* Store extra granola in a jar so it keeps fresh.

* Make a bug catching jar for children.

* Store extra candy in a jar after the bag/container is opened.

* Organize extra pantry items by placing dry food in jars, especially after the original packaging has been opened.

* Marinate meat in a jar. It would be much easier to clean than a plastic bag, or would save trashing the bag after it was used.

* Store painting supplies in jars. Larger jars can be used for storing paint brushes. Smaller jars can be used to store small amounts of extra paint.

* Display small vacation souvenirs in a jar for a decorative memoir.

The uses for glass jars of any size and shape are only limited to your imagination. So, start saving them when any store-bought food item is finished and you’ll have enough containers for all sorts of uses before you know it!

Resources

https://www.nytimes.com/wirecutter/blog/tempered-vs-borosilicate-glass/

https://www.thespruceeats.com/best-glass-storage-containers-4154183

https://healthy-cookware.com/why-glass-food-storage-containers-are-better-than-plastic/

https://www.amazon.com/Piece-Glass-Food-Storage-Container/dp/B01IU416YG

https://www.walmart.com/ip/1790-Glass-Food-Storage-Containers-with-Lids-Glass-Meal-Prep-Containers-Airtight-Glass-Lunch-Boxes-BPA-Free-FDA-Approved-Leak-Proof/921652275

https://www.amazon.com/dp/B076HZFG41?th=1

https://www.amazon.com/AmazonBasics-Oblong-Baking-Dishes-BPA-Free/dp/B08BS692GS/ref=sr_1_1_sspa?dchild=1&keywords=glass+bakeware&qid=1622758294&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyUUFTQ0VYREtRWElaJmVuY3J5cHRlZElkPUEwNDAyODEyMVpWTFpYQVg4Ujk0NSZlbmNyeXB0ZWRBZElkPUEwMjQ1MTM0SDVNUUdPUjVXNlo3JndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

https://www.amazon.com/OXO-Grips-Freezer-Oven-Baking/dp/B019FHD0FK/ref=sr_1_12?dchild=1&keywords=glass+bakeware&qid=1622758418&sr=8-12

https://www.nontoxicliving.tips/blog/why-choose-glass-over-plastic

https://www.ruralsprout.com/reuse-glass-jars/

https://www.forgerecycling.co.uk/blog/reuse-glass-jar/

https://www.sonshinekitchen.com/24-ways-to-reuse-glass-jars/

https://mindfulofthehome.com/reuse-glass-jars/

Glass 101 – About the Types of Glass Used in the Kitchen

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About the Types of Glass Used in the Kitchen
Soda-Lime vs Tempered vs Borosilicate Glass

There is a growing trend to move away from plastic food containers and metal bakeware, and there are many good reasons for doing so. However, the more we explore this option, the more it can become confusing. There are different types of glassware available. So, the question remains…Which one is best for me? This article explores the different types of glassware available today, so that you can make an informed decision on what type of glassware is best for you.

About the Different Types of Glass for Kitchen Use
Not all glass is created equal. However, each type has its own advantages and potential drawbacks. Which type of glass is best to buy will depend on your intended use for the item itself. The following should help you when shopping for glass items for your kitchen.

Components of Glass. All types of glass contain silicon dioxide, boron trioxide, sodium oxide, and aluminum oxide. However, the proportions of each chemical vary between glass types. The chemical composition affects the strength and melting points of glass. There are three types of glass that can be found in the kitchen: Soda-lime, tempered, and borosilicate glass.

About the Annealing Process. Annealing is a process of heating and cooling glass at a controlled rate during manufacturing. This step improves the glass’ durability and helps to reduce internal stresses that could cause breakage when the glass is heated and cooled during normal use. Annealed glass may be referred to as non-tempered glass or float glass. Annealed glass is not as strong as tempered glass. When annealed glass gets broken, it breaks into sharp, jagged pieces that could hurt someone nearby. When tempered glass gets broken, it breaks into small, smooth, relatively harmless pieces.

Since annealed glass does not go through extensive processing, it is cheaper to make than tempered glass. Annealed glass has optimal versatility for the manufacturer, so it can be crafted in many styles and designs, allowing it to be customized in many ways.

Soda-Lime Glass
Soda-lime glass is the most common type of glass. It may also be referred to as “soda-lime-silica glass” and may also be referred to as “annealed glass” since it is put through the annealing process. This glass is usually used for windowpanes, light bulbs, and glass containers like bottles and jars for beverages, food, and some commodities. Mason jars are made of soda-lime, annealed glass. Because of its chemical makeup, soda-lime glass is not as strong as other types of glass and will break easily when subjected to being bumped, or sudden extreme temperature changes (also known as thermal shock). While any glass can break with extreme sudden temperature changes or mechanical bumps, soda-lime glass will break the easiest under such conditions. It is relatively inexpensive to make, so it would be the preferred glass to manufacture. About ninety percent of manufactured glass is soda-lime glass. Soda-lime glass does not contain as much silicone dioxide (69%) as does borosilicate glass (80.6%).

Soda-lime glass is smooth and nonporous, allowing it to be easily cleaned. It resists chemicals in water solutions, so they will not contaminate the contents nor affect the flavor of anything stored in the glass. However, soda-lime glass does not tolerate very high temperatures, sudden temperature changes, or being bumped mechanically without cracking, chipping or breaking. For example, it can break when exposed to a sudden temperature change, such as when pouring very hot liquid into a cool glass.

Tempered Glass
Tempered glass is soda-lime glass that has been specially treated to make it stronger and more durable. In the manufacturing process, soda-lime glass is subjected to extremely high temperatures, followed by a few seconds of a high-pressure cooling technique called quenching. Tempered glass can also be created through chemical treatment causing the glass to compress. However, the chemical process is expensive and not used very often. When tempered glass shatters, it breaks into small pieces, making it less likely to cause injury than when untempered soda-lime glass shatters.

Tempered glass is very durable and resists smudges, allowing for easy removal of fingerprints. It is much harder and stronger than untempered soda-lime glass, and can tolerate temperatures up to 470°F. However, despite its strength, tempered glass should not be subjected to sudden extreme temperature changes, which could cause it to shatter. An example would be removing a glass bakeware dish with food in it from a 450°F oven and placing it on a cold marble slab or countertop. After removing a hot glass baking dish from the oven, place it on dry hot pads, towels or trivets that will absorb the warmth of the dish rather than shocking it with a much cooler temperature. A lot of glass bakeware is currently made from tempered soda-lime glass.

Borosilicate Glass
In addition to the other components, borosilicate glass contains boron trioxide. This ingredient makes the glass very strong so it is unlikely to crack when exposed to extreme temperature changes. It is also very resistant to chemical corrosion. Therefore, borosilicate glass is harder, stronger, and more durable than soda-lime glass, tempered or not. This type of glass is used in some bakeware since it can tolerate extreme temperature changes far better than tempered soda-lime glass. It is also used in pipelines, sealed-beam headlights, and laboratory equipment. Interestingly, borosilicate glass is more likely to break when dropped than tempered soda-lime glass. When it breaks, it shatters into large sharp pieces that can cause serious injury to anyone nearby.

So, the question remains…Which brand is made of which type of glass, and which type of glassware is best for me?

You will need to be the judge on which type of glass bakeware is best for you, based on your personal needs, applications, and habits. The following information gives insight to some of the common brands of glass bakeware currently on the market.

Pyrex (World Kitchen) Glassware
Many of us own Pyrex glassware. The company was established in 1915 and originally made its glassware products with borosilicate glass. In recent years, corporate changes took place and newer products have since been made with tempered soda-lime glass. As a consumer, you can easily determine which type of glass your glassware is made from by looking at the brand name. If it is spelled in all capital letters (PYREX), it was made with borosilicate glass. If it is spelled in all small letters (pyrex), it was made with tempered soda-lime glass. Any newer borosilicate PYREX glassware is currently being made in Europe.

Anchor Hocking Glassware
This brand of glass bakeware is made of tempered soda-lime glass.

Libby Glassware
Libby glass bakeware is made of tempered soda-lime glass.

1790 Brand Glassware
This brand of glassware is made of borosilicate glass.

Amazon Basics Glass Bakeware
This brand of glassware is made of borosilicate glass.

OXO Glass Bakeware
This brand of glassware is made of borosilicate glass.

How to Minimize the Risk of Breakage
Glass bakeware comes with instructions for use and care. We should all read the paperwork that comes with such things, and follow the instructions carefully. But many times, the paperwork gets tossed aside and never read. So, here are some general tips for the safe use of glass bakeware.

* Avoid extreme changes in temperature, such as taking glassware directly from the freezer to a hot oven, or from a hot oven to the sink. Care should also be used when placing a frozen glassware item into the microwave.

* Do not add liquid to hot glassware. Allow it to cool down first.

* Do not place hot glass bakeware on cold or wet surfaces, countertops, or stovetops. Instead, place them on a dry towel or hot pads, wooden cutting board, cooling rack, or trivets designed for hot glass items.

* Do not put hot glassware into the refrigerator or freezer. Allow it to cool down first.

* Do not use glassware on the stovetop, under a broiler, or in a toaster oven.

* Do not heat empty glassware.

* Always preheat the oven first before placing glassware (WITH FOOD IN IT) in the oven.

* Don’t use glassware to microwave popcorn or heat food that is in browning wrappers.

* When heating cheese, oil, or butter in glassware in the microwave, don’t overheat it. Heat it only for the minimum time needed.

* Allow glass bakeware to cool completely before immersing it in water.

* Use care not to bump, poke, or scratch glass bakeware with utensils of any type.

* Do not use glass bakeware that has any chips, cracks or other damage, which can cause them to suddenly shatter.

* Do not microwave nearly empty glassware. Be sure it has ample food in it to absorb the heat generated by the radiation from the microwave.

Resources
https://www.nytimes.com/wirecutter/blog/tempered-vs-borosilicate-glass/

https://www.thespruceeats.com/best-glass-storage-containers-4154183

https://healthy-cookware.com/why-glass-food-storage-containers-are-better-than-plastic/

https://icedteapitcher.myshopify.com/blogs/news/how-can-you-tell-if-pyrex-is-borosilicate

https://www.westlab.com/blog/2017/11/02/what-is-the-difference-between-soda-lime-glass-and-borosilicate-glass

https://www.dillmeierglass.com/news/what-is-annealed-glass

https://www.bullseyeglass.com/what-is-annealing-why-is-it-necessary.html

https://www.m3glass.com/blog/tempered-vs-annealed/

https://www.materialshub.com/material/soda-lime-glass/

https://www.lenntech.com/glass.htm

https://www.onedayglass.com/annealed-vs-tempered-glass-difference/

https://gizmodo.com/the-pyrex-glass-controversy-that-just-wont-die-1833040962

https://www.dontwasteyourmoney.com/best-glass-bakeware-set/

https://pittsburgh.cbslocal.com/2011/09/06/consumer-reports-tests-glass-bakeware/

https://www.thespruceeats.com/glass-bakeware-safety-tips-1907162

https://www.amazon.com/Piece-Glass-Food-Storage-Container/dp/B01IU416YG

https://www.walmart.com/ip/1790-Glass-Food-Storage-Containers-with-Lids-Glass-Meal-Prep-Containers-Airtight-Glass-Lunch-Boxes-BPA-Free-FDA-Approved-Leak-Proof/921652275

https://www.amazon.com/dp/B076HZFG41?th=1

https://www.amazon.com/OXO-Grips-Freezer-Oven-Baking/dp/B019FHD0FK/ref=sr_1_12?dchild=1&keywords=glass+bakeware&qid=1622758418&sr=8-12

https://worldofpans.com/can-you-put-pyrex-in-oven/

https://cooking.stackexchange.com/questions/68317/why-must-the-oven-be-preheated-for-a-pyrex-glass-pan

https://12tomatoes.com/limitations-pyrex-cookware/

https://www.tasteofhome.com/article/pyrex-dish/

Peaches 101 – The Basics

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Peaches 101 – The Basics

About Peaches
Peaches are stone fruits, native to northwest China. From there, the trees spread westward through Asia into the Mediterranean countries, then onward to other parts of Europe. Spanish explorers transported peaches to the Americas, where they were found in Mexico as early as 1600. Large-scale production of peaches started in the United States in the 19^th century. Early crops were of poor quality. With improved techniques of grafting, large commercial peach orchards were eventually established.

The color of peach flesh can be white or yellow to orange. There are two main varieties of peaches: freestone, where the flesh easily separates from the one large pit or stone, and clingstone, where the flesh adheres securely to the stone. The freestone varieties are usually eaten fresh, “out of hand,” since the pit almost falls out once exposed. They can also be used in any application, like baking, cooking, canning and freezing. Clingstone peaches are a bit sweeter, smaller, and juicier than freestone varieties. They are excellent options for canning and preserving. Most commercially canned peaches are clingstone varieties.

Thousands of varieties of peaches have been developed over the years. Yellow-fleshed varieties are the most popular in North America. Europeans enjoy both white and yellow fleshed peaches. Globally, China, Italy, Spain, and the United States are major producers of peaches.

Nutrition and Health Benefits
Peaches have noteworthy nutritional value and health benefits. One medium peach contains Vitamin C, Vitamin A, fiber, potassium, niacin, Vitamin E, Vitamin K, copper and manganese. They also have smaller amounts of magnesium, phosphorus, iron, and B-vitamins. One medium peach has about 58 calories, so they would make a healthy, low-calorie snack or addition to any meal or dessert.

Peaches also contain a number of antioxidants, compounds that are known to neutralize harmful molecules in the body, protecting us from aging and assorted diseases. It’s noteworthy that the fresher and riper a peach is, the more antioxidants it contains.

Digestive Help. The fiber in peaches is half soluble and half insoluble. This is especially helpful since each type of fiber serves its own purpose and they are not interchangeable. Soluble fiber feeds our gut bacteria, keeping colonies strong and active. Soluble fiber also binds with bile in the digestive tract, removing it in the feces. This forces the liver to make more bile from existing cholesterol, which in turn, helps to keep our blood cholesterol levels in check. Insoluble fiber is important for helping to propel the contents of the digestive tract forward, preventing constipation. This also helps to ward off disorders like Crohn’s disease, irritable bowel syndrome, and ulcerative colitis. It is important to note that much of the fiber in peaches is found in the skin, so to get the most benefit from your peaches, don’t peel them, if possible.

Heart Health. As mentioned under “Digestive Help,” the soluble fiber in peaches helps to keep cholesterol levels down. This in itself helps to ward off heart and cardiovascular diseases. Also, potassium, which is found in peaches, is an electrolyte known for helping to manage the balance of fluids in the body. It also promotes lower blood pressure, by helping blood vessels to relax and expand appropriately, allowing for better blood flow and transport of nutrients and oxygen throughout the body.

Skin Health. The high level of Vitamin A and antioxidants found in peaches helps to promote healthy skin. First, peaches are high in Vitamin C. This crucial vitamin is important in the development and maintenance of collagen in the body. Collagen is vital in providing a support system for the skin, promoting wound healing, and strengthening the skin. It can also improve the appearance of skin by reducing wrinkling, improving elasticity, smoothing roughness, and improving skin color.

Vitamin A, Vitamin E, and the other antioxidants (along with Vitamin C) found in peaches work together as anti-inflammatory agents, helping to protect the skin from sun damage, improving the skin tone, calming inflammation by squelching harmful free-radical molecules, and helping to protect against premature aging. Also, since peaches are largely water, they help to hydrate the skin, giving it a healthy glow and minimizing wrinkles.

Cancer Protection. The skin and flesh of peaches are rich in carotenoids, caffeic acid, and polyphenols. These types of antioxidants have been found to have anticancer properties, limiting the growth and spread of cancer cells and also helping to prevent non-cancerous tumors from becoming malignant. Animal and human studies confirm that peaches may be helpful in preventing breast cancer.

Allergy Symptoms. Peaches may help to reduce allergy symptoms. Studies have shown that peaches may help to reduce or prevent the release of histamines in the blood after exposure to allergens, thereby reducing allergy symptoms. More research is needed in this area, but the findings look promising.

Immunity. The antioxidants found in peaches may help to boost immunity by fighting certain types of bacteria.

Diabetes. Animal studies found that compounds in peaches may help to prevent high blood sugar levels and insulin resistance. More studies with humans are needed in this area, but it appears that peaches, along with other foods high in antioxidants, may be helpful in preventing and treating diabetes and insulin resistance.

Eye Health. The powerful antioxidants, lutein and zeaxanthin found in peaches, helps to protect the retina and lens of the eyes. Along with that, the compounds have been shown to reduce the risk of macular degeneration and cataracts, two common eye disorders that hinder the vision of many people. The Vitamin A found in peaches also is important for supporting eye health. A serious Vitamin A deficiency causes xerophthalmia, which can result in eye damage causing problems from night blindness to complete and irreversible total blindness. In fact, severe Vitamin A deficiency is the leading cause of blindness among children in underdeveloped nations around the world.

Cognitive Health. Antioxidants, like those found in peaches, are known to fight harmful molecules in the body. When affecting the brain, harmful free-radical molecules can cause neurodegenerative diseases like dementia and Alzheimer’s disease.

Ingesting ample antioxidants from foods in their natural form is the best way to obtain these helpful compounds. Including peaches and other fresh fruits and vegetables in your daily diet is a simple way to help ensure you lower your risk for serious conditions as detailed above.

How to Select Fresh Peaches
When choosing fresh peaches, bear in mind your personal preference or intended use. The white-fleshed peaches are sweeter and less acidic than the yellow-fleshed peaches, which are more of a sweet-tart flavor.

When buying fresh peaches, look for those that are hard or only slightly soft, with no bruises or wrinkles. Don’t be shy…smell the peach before you place it in your cart. Those that smell sweeter will be riper, sweeter in flavor, and ready to eat sooner than those with little to no aroma. Also, you can tell if a peach is ripe and ready to eat by gently pressing down on its flesh and feeling it slightly give…like you would test an avocado for ripeness.

Avoid peaches that are brownish, damaged, mushy or wrinkled, because they are old, overripe, and will not last long.

How to Store Fresh Peaches
If your fresh peaches are not fully ripe, they can be placed on the kitchen counter in a single layer, away from sunlight and heat. They should ripen within one to three days.

Ripe peaches will last up to one week when kept at room temperature. If you won’t be able to use them within that time, place them in the refrigerator to slow down the ripening process. They may be kept in an open area of the refrigerator, or in a crisper drawer to help protect them from damage. If they are placed in the crisper drawer, leave the air vent open, on the low humidity setting.

Quick Ideas and Tips for Using Peaches
* Try grilling or roasting peaches, then add them to a salad.

* Try grilled or roasted peaches with a scoop of vanilla ice cream or mascarpone cheese.

* Serve chicken with a peach sauce.

* Make a peach salsa to serve on tacos or pork tenderloin.

* On a hot day, try adding some sliced peaches to your favorite iced tea. For the most flavor, smash the peaches in the bottom of the glass before adding the ice cubes and tea.

* Blend some peaches with coconut milk for a “peaches and cream” smoothie or dessert. Add some dates or sweetener of choice, if desired. Add banana for more richness, if desired. Spice it up if you want with a little cinnamon and nutmeg.

* Blend peaches with yogurt or coconut cream and freeze it in popsicle molds. Sweeten it with dates or sweetener of choice, if desired. Add a touch of lemon juice for a little tartness and color retention, if desired.

* Add diced peaches to your morning oatmeal.

* Blend peaches with raspberries to make a sauce, then serve it over ice cream or coconut milk sorbet. Top with chopped almonds and enjoy!

* Try a salad with a bed of mixed greens mixed with cherry tomatoes and peach slices. Top with some fresh basil leaves and drizzle with a balsamic-honey dressing.

* The lighter, white flesh peaches taste sweeter and are less acidic than the traditional yellow flesh peaches. The yellow flesh peaches are sweet, but more acidic which makes them a little tangier.

* Peaches come in two basic varieties regarding their pits or stones. They can be freestone, where the flesh separates easily from the stone. Or they can be clingstone, where the flesh adheres to the stone and is not easily removed. The freestone peaches are easier to work with since the stone comes out easily. They also tend to be larger and less juicy than their counterparts, the clingstones. Clingstone peaches tend to be slightly softer, sweeter, and juicier than freestone peaches.

* Botanically speaking, nectarines are actually a variety of peach. They are so closely related that sometimes nectarines naturally appear on peach trees.

* 1 pound of fresh peaches = 4 medium peaches = about 2-1/2 cups chopped or sliced = about 1-1/2 cups pureed.

* If you need fresh peaches for a recipe and don’t have enough, even though the flavors may be a bit different, the following fruit may be used as a substitute: nectarines, apricots, plums, mangoes, papaya, cherries, and pluots or apriums (crosses between plums and apricots).

* If you need dried peaches for a recipe and don’t have enough, even though the flavors may be a bit different, the following may be used as a substitute: dried apricots, dried nectarines, and dried cherries.

* Top rice pudding (or any other pudding) with diced fresh peaches.

* Try a peach parfait by layering diced fresh peaches, yogurt, banana, pistachios, and granola.

* If you buy conventionally grown peaches and are concerned with pesticide or other chemical residues on your fruit, most of it can be easily removed by a simple (scienced-based!) 15-minute soak in a baking soda solution. Combine a ratio of 1 teaspoon of baking soda in 2 cups of water. Make up enough solution to be able to submerge your peaches. Weigh the peaches down with a plate to keep them under the water and allow them to soak for 15 minutes. Then simply rinse them with clean water and pat them dry. Store them and use them as usual. To see a demonstration on this technique, watch this video … https://youtu.be/AsUAD6EWyzw

Herbs and Spices That Go Well with Peaches
Allspice, basil, cardamom, cilantro, cinnamon, cloves, coriander, lemongrass, lemon verbena, mint, nutmeg, pepper, rosemary, saffron, salt, tarragon, vanilla

Foods That Go Well with Peaches
Proteins, Legumes, Nuts, Seeds: Almonds, bacon, beef, cashews, ham, hazelnuts, macadamia nuts, nuts (in general), pecans, pistachios, pork, poultry, prosciutto, pumpkin seeds, salmon (and other seafoods), walnuts

Vegetables: Arugula, chiles, endive, fennel, ginger, greens (salad), onions (red), radishes, scallions, tomatoes, watercress

Fruits: Apples (fresh, juice), apricots, avocado, bananas, berries (in general), blackberries, blueberries, cherries, coconut, currants, grapes, lemon, lime, mangoes, nectarines, orange (fresh, juice, liqueur, zest), papaya, passion fruit, pineapple, plums, pomegranates, raspberries, strawberries

Grains and Grain Products: Grains (in general), oatmeal, oats, quinoa, wheat berries

Dairy and Non-Dairy: Butter, buttermilk, cheese (esp. blue, burrata, cream, goat, mozzarella, ricotta), cream, crème fraiche, mascarpone, sour cream, yogurt

Other Foods: Caramel, chocolate, honey, lavender, maple syrup, molasses, oil (olive), rum, sherry, spirits (i.e., bourbon, brandy, cognac, Cointreau, Kirsch), sugar, vinegar (i.e., apple cider, balsamic, champagne, rice, wine), whiskey, wine (i.e., red or white, fruity, sparkling, and/or sweet)

Peaches have been used in the following cuisines and dishes…
Baked goods (i.e., pies, scones), chutneys, compotes, desserts (i.e., cobblers, crisps, crumbles, Melba, pies), ice cream, salads (i.e., fruit, grain, green), salsas, smoothies, sorbets, soups (i.e., cold and/or fruit), Southern (U.S.) cuisine

Suggested Food and Flavor Combos Using Peaches
Add peaches to any of the following combinations…

Almonds + Cinnamon + Yogurt
Almonds + Lemon + Olive Oil + Saffron
Balsamic Vinegar + Lettuce + Spinach + Maple syrup + Olive Oil
Balsamic Vinegar + Mint + Ricotta
Basil + Mozzarella Cheese
Berries + Lemon
Blueberries + Lemon + Maple Syrup
Blue Cheese + Hazelnuts
Cashew Cream + Balsamic Vinegar
Cherries + Balsamic Vinegar
Cilantro + Ginger + Lime
Cinnamon + Honey + Lemon + Yogurt
Fennel + Lemon
Ginger + Honey + Lemon + Lemongrass
Ginger + Lemon
Honey + Nuts + Oats/Oatmeal
Mangoes + Raspberries
Maple Syrup + Nuts + Orange Juice + Ricotta
Maple Syrup + Orange + Vanilla
Mascarpone + Strawberries + Vanilla
Pistachios + Vanilla

Recipe Links
34 Peach Recipes to Make This Summer https://www.foodandwine.com/fruits/peach/peaches

13 Most Delicious Ways to Eat Peaches https://www.self.com/gallery/peach-recipes

Baked Peaches https://www.wellplated.com/baked-peaches/#wprm-recipe-container-39548

Peaches and Berries with Lemon-Mint Syrup https://www.onceuponachef.com/recipes/peaches-berries-with-lemon-mint-syrup.html

39 Perfect Peach Desserts https://www.epicurious.com/recipes-menus/fresh-peach-desserts-gallery

Peach Pie Smoothie https://www.foodnetwork.com/recipes/ellie-krieger/peach-pie-smoothie-recipe-1940422

Savory Peach Chicken https://www.foodnetwork.com/recipes/ellie-krieger/savory-peach-chicken-recipe-1951238

Grilled Chicken Breasts with Spicy Peach Glaze https://www.foodnetwork.com/recipes/bobby-flay/grilled-chicken-breasts-with-spicy-peach-glaze-recipe-1922684

15 Savory Peach Recipes https://www.delish.com/cooking/g1292/savory-peach-recipes/?slide=16

Fresh Peaches with Blueberries and Yogurt http://www.whfoods.com/genpage.php?tname=recipe&dbid=146

43 Peach Recipes That Make the Most of Summer’s Juiciest Fruit https://www.epicurious.com/ingredients/peach-recipes-gallery

55 Juicy Peach Recipes for (an Endless) Summer https://www.countryliving.com/food-drinks/g1499/peach-recipes/

70+ Fresh Peach Recipes to Savor This Summer https://www.southernliving.com/food/holidays-occasions/summer-peach-recipes

60 Ways to Use a Farmers’ Market Haul of Fresh Peaches https://www.cookinglight.com/food/in-season/peach-recipes

Resources
https://producemadesimple.ca/what-goes-well-with-peaches/

https://www.hgofarms.com/peach-pairings-to-try/

https://www.thespruceeats.com/varieties-of-peaches-4057064

https://thebakersalmanac.com/fruit-flavor-pairing-chart/

https://www.healthline.com/nutrition/peach-fruit-benefits#TOC_TITLE_HDR_5

https://www.medicalnewstoday.com/articles/274620#benefits

https://www.verywellhealth.com/antioxidants-for-skin-health-4587778

https://www.health.com/nutrition/health-benefits-peaches

https://www.britannica.com/plant/peach

https://www.thekitchn.com/whats-the-difference-between-freestone-and-clingstone-peaches-246304

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

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

About Judi

Cauliflower 101 – The Basics (UPDATE)

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This is an updated and expanded edition of my original post for “Cauliflower 101 – The Basics.” If you have questions about cauliflower, are looking for nutrition information, or tips on how to use cauliflower, along with some recipe ideas, this should help!

Enjoy!
Judi

Cauliflower 101 – The Basics (UPDATE)

About Cauliflower
Cauliflower is a member of the cruciferous vegetable family, so it is related to cabbage, kale, Brussels sprouts, broccoli, and other such vegetables. There are many different types of cauliflower, including those with different colors in orange, green, and purple. In the United States, most cauliflower sold is white with a fairly large, compact head (or “curd”) with undeveloped flower buds that resemble broccoli florets.

The history of cauliflower dates back about 2,000 years. It appears to have originated in the area of modern-day Turkey. Many cultures prefer a loose curd variety of cauliflower (similar to broccoli rabe) over the tight compact head variety often seen in American grocery stores. Cauliflower is more popular in other parts of the world than in America, although popularity is increasing with the new ways of preparing it with the “low carb” trend. China and India produce about 74% of the world’s cauliflower.

Nutrition and Health Benefits
Cauliflower is an excellent source of Vitamin C, Vitamin K, folate, pantothenic acid, and Vitamin B6. It also supplies a lot of choline, fiber, Omega-3 fats, manganese, phosphorus, biotin, Vitamin B1, Vitamin B2, Vitamin B3, potassium, and magnesium. It is a very low-calorie food, with one cup of raw cauliflower having only 25 calories.

Like other members of the cruciferous family, cauliflower is high in antioxidants (specifically glucosinolates) that are known for fighting inflammation and reducing our risk for serious diseases. Also, cauliflower, like its cousin broccoli, contains choline, a compound that protects our nervous system and helps to ward off serious neurodegenerative conditions such as dementia and Alzheimer’s disease.

When eaten at least once a week, cauliflower has been associated with a lower risk of colorectal cancer. Cauliflower has also been shown to lower the risk of prostate cancer. Cauliflower has been included in assorted research projects studying the effects of cruciferous vegetables on the risk of cardiovascular diseases. These studies have repeatedly shown a decreased risk for such diseases. Because cauliflower has been shown to bind to bile acids in the digestive tract, eating cauliflower has been repeatedly associated with improvement in blood cholesterol levels. Furthermore, in a study focusing on the intake of broccoli, cabbage, cauliflower, and Brussels sprouts in middle-aged women, the rate of obesity was reduced when subjects increased their servings over time to about three servings per day.

Raw vs Cooked Cauliflower. Both raw and lightly cooked cauliflower have strong nutrient profiles, both in their vitamin and mineral content, as well as their phytonutrients, like sulfur-containing compounds and flavonoids. Despite the fact that cooking does cause some loss of water-soluble nutrients, it also increases the availability of other phytonutrients (specifically carotenoids like lutein and zeaxanthin) that are hard to utilize in the raw vegetable. However, when raw cauliflower is chewed very well, plant cell walls are broken, making these carotenoids more bioavailable. This same effect appears to hold true for cauliflower’s sulfur-containing compounds (such as the glucosinolate sinigrin).

The “take-away” information here is to enjoy your cauliflower lightly cooked or raw. But if you eat it raw, be sure to chew it very well to get the most nutritional benefit from the vegetable.

How to Select Fresh Cauliflower
Select fresh cauliflower with a clean, firm, compact head that is creamy white in color. It should feel heavy for its size. Avoid those that are soft, lightweight, have brown areas or dark spots on the curds. If leaves are attached, they should appear fresh and not wilted. Cauliflower heads with a lot of thick, green leaves still attached will be better protected from damage and will be fresher. The size of cauliflower heads does not indicate quality.

How to Store Fresh Cauliflower
Store uncooked cauliflower in the original plastic packaging or in a paper bag in the refrigerator. Place it stem side down to protect the florets from damage and excessive moisture that may accumulate in the bag. Use it within one week from purchase.

How to Prepare Cauliflower
The simplest way to wash cauliflower is to cut or break it into desired size pieces, then wash it. First, remove the leaves then remove the florets by cutting the central stem out where it meets the floret stalks. The florets can easily be removed and cut down or broken into smaller pieces, if desired.

If you are making cauliflower “steaks” then simply cut through the entire head into the desired width of slices needed for your recipe. The leaves and any undesired stem pieces can easily be removed after slicing.

Submerge the pieces into a bowl of water to rinse away any dirt or tiny insects that may be in there. It would be unusual to find insects in grocery store-purchased cauliflower. However, if the cauliflower was picked from your garden or bought at a farmer’s market, insects may be among the florets. In this case, soak your prepared pieces for 15 minutes in a bowl of salt water or a bowl of water with either lemon juice or vinegar mixed in. This will kill any insects that are lurking inside and also helps to remove any trapped dirt. After soaking, rinse the cauliflower well in fresh water, then proceed with your recipe.

Most people just eat the cauliflower florets. However, the stems and leaves are also edible, so include them if you want to enjoy the full benefit of the vegetable. Some people reserve the leaves and stems for soups or vegetable stock.

If you are opting to cook the cauliflower whole, then submerge the entire head for 15 minutes in a bowl of water, or one with salt or vinegar added, depending on where it was purchased. Rinse it well under running water afterward.

How to Preserve Cauliflower
Fresh cauliflower may be frozen, fermented, pickled, and even dehydrated.

Freezing Cauliflower. First, trim off any leaves and cut the head of cauliflower into pieces about 1 inch across. Wash the pieces well. If there is the possibility that insects are lurking inside, soak the pieces for 30 minutes in a solution of 4 teaspoons of salt per gallon of water. Rinse well and drain. Bring a large pot of water to boil, then place the prepared cauliflower pieces in the boiling water. Immediately set the timer for 3 minutes. When the timer finishes, transfer the cauliflower pieces to a bowl of ice water and allow them to cool in the water for 3 minutes. Drain well. Place the cauliflower pieces in freezer containers or bags, and label with the current date. Use them within 10 to 12 months for best quality and flavor.

Dehydrating Cauliflower. Cauliflower may be dehydrated, although there is mixed information among resources as to whether cauliflower should be dehydrated because of the quality of the outcome. The reason for this is that once dehydrated, it may turn orangey-brown in color. Despite this, it should lighten up once rehydrated, although it may never return to its original creamy white color.

To dehydrate cauliflower, wash and cut it as detailed above into 1-inch florets. The pieces must also be blanched for 3 minutes, using the same procedure as above. After the cauliflower pieces have been cooled in ice water and drained, spread them in a single layer on a mesh dehydrator tray. Follow your dehydrator manufacturer’s directions for approximate length of time and temperature for drying the cauliflower. When completely dried, the florets should feel dry and crisp, and have no sign of moisture inside when broken apart. Store the dried cauliflower pieces in an airtight container, preferably a glass mason jar with a traditional lid. It is helpful to place an oxygen absorber in the jar, and remove as much air from the jar as possible. Store it in a cool, dry place away from sunlight.

Fermenting Cauliflower. Cauliflower can easily be fermented and is something anyone can do. Remove the leaves from the head of cauliflower, wash them and reserve them to be used in the final steps of preparing the cauliflower for fermentation.

Wash and chop the cauliflower into small pieces. Place the chopped vegetables in a clean mason jar with a non-metallic lid. One-quart or ½-gallon jars work well. A standard jar lid and rim may be used, but they will be prone to rusting from exposure to the salt brine. Plastic mason jar lids will not erode. Fill the jar with cauliflower pieces to the shoulder of the jar, where it curves inward toward the mouth of the jar. If you do not have enough cauliflower pieces to fill the jar, either use a smaller jar or add another vegetable, such as diced carrots on top of the cauliflower to fill the jar. (It is important to fill the jar with vegetables or the fermentation process may not work well.)

Next, mix your brine solution. Different salt to water ratios are suggested by different sources. I prefer one measured teaspoon of canning/pickling salt to one cup of filtered or distilled water. Do not use iodized salt, nor regular tap water. (The chlorine in the water, and the iodine in the salt will hinder the fermentation process.) Dissolve the salt in the water in a measuring cup. I prefer to add a starter culture to the first cup of water added to the jar. This can be any commercially available starter culture you prefer. I have found that a mere ¼ teaspoon of starter culture is enough to ferment a one-quart size jar of vegetables. Instead of commercial starter culture, you may use about ¼ to ½ cup of established brine from prior fermented vegetables, if desired. Then fill the jar with the salt/culture water solution. Prepare additional salt water solution as needed to fill the jar. Culture only needs to be added once, not with each cup of water used.

Place reserved cauliflower leaves inside the jar on top of the vegetable pieces so that they will hold the vegetables below the water line. This step is important to prevent mold or yeast from forming on the exposed vegetables that may float. Be sure everything is below the water line, so add enough brine solution to cover all the vegetables, including the leaves on top.

Cover the jar and label it with the date you started. Place the jar in a cloth-lined bowl or tray to catch any spills that may happen as fermentation progresses. Put the fermentation jar in a cool place away from sunlight. Do not place it in the refrigerator at this point, or your fermentation will not take place properly. Monitor the brine level from time to time to be sure it remains above the vegetables. If it drops down at any point, add more brine solution (without additional culture). Taste the vegetables periodically and consider them finished when you like the flavor. Personally, I allow my vegetables to ferment for 10 days.

When the vegetables are fermented and taste like you prefer, place the jar in your refrigerator. They will wait there for months, until you are ready to enjoy them.

To see my video demonstration on how to ferment cauliflower, click here… https://youtu.be/RBVZpLoGGIg

Pickled Cauliflower. Fresh cauliflower may also be pickled and used in salads or to flavor or accompany many foods. See the Recipe Links section below for detailed instructions on pickling cauliflower. Two specific links on this topic are provided.

Quick Ideas and Tips for Using Cauliflower
* Top hot cooked cauliflower with a little melted butter, then season with your choice of chives, dill, nutmeg, minced parsley, or lemon juice.

* Add raw cauliflower to an appetizer tray with dip or hummus.

* Add cauliflower, raw or cooked, to your favorite green salad.

* Add chopped cooked cauliflower to a quiche or scrambled eggs.

* Roast cauliflower and broccoli together, flavored with olive oil and garam masala.

* When preparing fresh cauliflower, remember that the stems and leaves are edible. If you don’t want to include them in your dish, save them for soups, stews, or making stock.

* To cut a fresh cauliflower, first remove any leaves that are attached to the head. Then cut at the base of the floret stems to separate the large pieces. The florets may be cut smaller from there, if needed. The inner core may be cut into small pieces and cooked or eaten as desired.

* For best results when cooking cauliflower, cook it for the least amount of time and with the least amount of liquid possible. The longer it cooks, the more nutrients and flavor will be lost, and the more sulfur odor will be released.

* Cauliflower can be exchanged with broccoli in most recipes. So, if you have some favorite broccoli recipes and want to eat more cauliflower, try those same recipes with cauliflower instead of broccoli.

* When you’re blanching or cooking cauliflower in water, keep it creamy white by adding either 1 or 2 tablespoons of lemon juice, or 1 tablespoon of vinegar, or 1 cup of milk. The milk will also give the vegetable a sweeter flavor.

* One medium head of cauliflower will yield about 3 cups of chopped cauliflower, or 4 cups of florets.

* Do not cook cauliflower in an aluminum or cast-iron pot. The chemicals in cauliflower will react with the metals and cause the cauliflower to become discolored.

Herbs and Spices That Go Well with Cauliflower
Basil, bay leaf, capers, caraway seeds, cardamom, cayenne, chervil, chili pepper flakes, chili powder, cilantro, cinnamon, coriander, cumin, curry powder, curry spices, dill, fenugreek, garam masala, horseradish, marjoram, mint, mustard seeds/powder, nutmeg, oregano, paprika, parsley, pepper, rosemary, saffron, sage, salt, savory, tarragon, thyme, turmeric

Foods That Go Well with Cauliflower
Proteins, Legumes, Nuts, Seeds: Almonds, bacon, beans (esp., black, fermented black, green, white), beef, black-eyed peas, cashews, chicken, chickpeas, eggs, hazelnuts, lentils, nuts (in general), peas, pine nuts, pistachios, poppy seeds, pork, pumpkin seeds, seafood, sesame seeds, tahini, tofu

Vegetables: Asparagus, bell pepper, bok choy, broccoli, Brussels sprouts, carrots, celery, chiles, chives, cress (land), garlic, ginger, greens (in general), kale, leeks, mushrooms, onions, potatoes, scallions, shallots, spinach, squash, sweet potatoes, tomatoes (fresh, sauce, sun-dried), watercress

Fruits: Apples, citrus fruits (in general), coconut, lemons, limes, mango, olives, orange, pumpkin, raisins, tamarind

Grains and Grain Products: Barley, bread crumbs, bulgur, corn, couscous, kasha, millet, noodles (i.e., Asian rice noodles), pasta, polenta, rice, spelt

Dairy and Non-Dairy: Butter and browned butter, buttermilk, cheese (in general, esp. blue, cheddar, feta, Gruyere, Parmesan), coconut milk, cream, ghee, milk (dairy and non-dairy), sour cream, yogurt

Other Foods: Chili pepper sauce, honey, mayonnaise, mustard (prepared, Dijon), nutritional yeast, oil (esp. mustard, olive, sesame, walnut), pesto, soy sauce, sriracha sauce, stock, vinegar (esp. balsamic, rice, white wine), wine (esp. dry white)

Cauliflower had been used in the following cuisines and dishes…
Aloo Gobi, chili, chowders, crudités, gratins, Italian cuisine, mashed cauliflower (like mashed potatoes), Mediterranean cuisines, Middle Eastern cuisines, pasta dishes (i.e., lasagna), pesto, polenta, purees, risottos, salads (i.e., cauliflower, green, pasta), soufflés, soups (i.e., cauliflower, curry, vegetable), cauliflower steaks, stir-fries, cauliflower tabbouleh, tacos

Suggested Food and Flavor Combos Using Cauliflower
Add cauliflower to any of the following combinations…

Almonds + Barley
Almonds + Browned Butter + Lemon
Balsamic Vinegar + Garlic + Olive Oil + Raisins
Bread Crumbs + Capers + Lemon + Parsley
Brussels Sprouts + Capers + Lemon
Brussels Sprouts + Garlic + Olive Oil + Rosemary
Capers + Green Olives + Lemon + Olive Oil
Cashews + Cilantro + Coconut + Nut Milk + Onions + Turmeric
Cheddar Cheese + Mustard
Cheddar Cheese + Parmesan Cheese + Parsley + Pasta
Chickpeas + Eggplant + Raisins
Chiles + Lime Juice
Chili Pepper Flakes + Parsley + Pasta
Coconut + Curry
Garlic + Tomatoes
Ginger + Orange
Lemon + Parsley
Lemon Zest + Mustard + Shallots
Mint + Parmesan Cheese + Pine Nuts
Sage + Walnuts
Scallions + Sesame Oil + Soy Sauce

Recipe Links
Pickled Cauliflower https://www.freshpreserving.com/blog?cid=pickled-cauliflower

Pickled Cauliflower with Carrots and Red Bell Peppers https://www.finecooking.com/recipe/pickled-cauliflower-with-carrots-red-bell-pepper

Judi’s Fermented Cauliflower [YouTube Video] https://youtu.be/RBVZpLoGGIg

Asian Sautéed Cauliflower http://www.whfoods.com/genpage.php?tname=recipe&dbid=182

Cauliflower, Fennel and White Bean Winter Salad https://www.thekitchn.com/recipe-cauliflower-fennel-and-74484

Five Ways to Eat Cauliflower https://www.thekitchn.com/five-ways-to-eat-cauliflower-99565

Recipe Roundup: Roasted Cauliflower (links to many recipes for roasted cauliflower) https://www.thekitchn.com/recipe-roundup-roasted-caulifl-74401

25 Ways to Cook with Cauliflower https://www.tasteofhome.com/collection/ways-to-cook-with-cauliflower/

Everything Bagel Style Cauliflower Rolls https://thefeedfeed.com/lexiscleankitchen/everything-bagel-style-cauliflower-rolls

Everything Bagel Cauliflower Steaks https://itdoesnttastelikechicken.com/everything-bagel-cauliflower-steaks/

Roasted Garlic Cauliflower https://www.allrecipes.com/recipe/54675/roasted-garlic-cauliflower/

Cauliflower Parmesan Crisps https://www.willcookforsmiles.com/cauliflower-parmesan-crisps/

Our 41 Best Cauliflower Recipes https://www.epicurious.com/ingredients/our-favorite-cauliflower-recipes-gallery

Crispy Sea Salt & Vinegar Cauliflower “Popcorn” https://www.blissfulbasil.com/crispy-sea-salt-vinegar-cauliflower-popcorn/#wprm-recipe-container-23883

30 Life-Changing Cauliflower Recipes for Every Comfort Food Craving https://blog.bulletproof.com/cauliflower-recipes-keto-paleo-2g3c/

13 Healthy Cauliflower Recipes https://health.facty.com/food/nutrition/13-healthy-cauliflower-recipes/?utm_source=adwords&utm_medium=c-search&utm_term=cauliflower%20recipes&utm_campaign=f-h-13-healthy-cauliflower-recipes&gclid=Cj0KCQiAk-7jBRD9ARIsAEy8mh50R8Si3aHqZtGX266QI_icxPG4IXNrHiUVaQkazB7dFEBZXomlkgIaAk2ZEALw_wcB

Cauliflower Aloo Gobi https://producemadesimple.ca/cauliflower-aloo-gobi/

How to Make Cauliflower Rice or Couscous https://www.thekitchn.com/how-to-make-cauliflower-rice-couscous-cooking-lessons-from-the-kitchn-203344

Asian Sautéed Cauliflower http://www.whfoods.com/genpage.php?tname=recipe&dbid=182

Resources
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13

http://www.berkeleywellness.com/healthy-eating/food/article/types-cauliflower

https://www.healthline.com/nutrition/benefits-of-cauliflower#section5

http://pickyourown.org/freezing_cauliflower.htm

https://www.freshpreserving.com/pickled-cauliflower-br2760.html

https://www.finecooking.com/recipe/pickled-cauliflower-with-carrots-red-bell-pepper

https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-cauliflower-carrots-garlic/

http://www.sweetwater-organic.org/veggies/cauliflower/

https://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx

https://producemadesimple.ca/goes-well-cauliflower/

https://www.recipetips.com/kitchen-tips/t–864/all-about-cauliflower.asp

Cooperative Extension Service, The University of Georgia. (1993) So Easy to Preserve. Bulletin 989. 3^rd Edition. Athens, Georgia: Cooperative Extension Service, The University of Georgia.

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

MacKenzie, Jennifer, Jay Nutt and Don Mercer. (2015) The Dehydrator Bible. Toronto, Ontario, Canada: Robert Rose, Inc.

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

About Judi

Oregano 101 – The Basics

1 Reply

Oregano 101 – The Basics

About Oregano
Oregano is a perennial herb that grows into a small shrub with multi-branched stems, with small, oval, grayish-green leaves. As the plant matures, it produces small white or pink flowers that are edible.

Oregano is an herb in the mint family. It is a close “cousin” to marjoram. Oregano is native to the Mediterranean region and western Asia. People have used it for thousands of years for both culinary and medicinal uses. Ancient Greeks and Romans associated oregano with joy and happiness, and used it at both weddings and funerals. The couple to be married was adorned with wreaths or garlands of oregano to ensure long years of love and happiness. Graves were planted with oregano to help the deceased find peace and tranquility in the next life.

Ancient Greeks discovered the plant had medicinal properties and used it to treat a variety of ailments. Oregano eventually was taken to China where it was prescribed to relieve fevers, vomiting, diarrhea, jaundice, and itchy skin. In the middle ages, people used oregano to treat rheumatism, toothache, indigestion, and cough. Later, oregano was consumed throughout Europe and Northern Africa where it was used to flavor meats, fish, and even wine. Oregano was hardly known in the United States before World War II. Soldiers discovered the herb during the Italian Campaign and brought the herb to the United States, with suggested ways to use it. Its popularity in America has grown ever since.

Oregano is very popular in Mediterranean cuisines, especially Greek and Italian foods. The leaves have a distinct aroma with a warm, slightly bitter flavor. The intensity of the flavor of oregano can vary among the different varieties. Also, growing conditions (season, climate, and soil) affect the flavor of oregano, so it can vary from a mild to intense, biting flavor.

Nutrition and Health Benefits
Even though we don’t eat a lot of oregano at any one time, the herb has an impressive list of compounds known to have disease prevention and health promoting properties.

Antibacterial and Antifungal Properties. Thymol, one of the noteworthy compounds in oregano is known to have antibacterial and antifungal properties. In a 2019 study, thymol and carvacrol, another important compound found in oregano essential oil, were found to prevent various strains of Staphylococcus aureus from developing in meat and dairy products, suggesting it could be used to deter bacterial growth in food. Researchers tested the antimicrobial effects of oregano oil against an array of microbes and found it to be effective against eleven different strains of bacteria.

Oregano is also an excellent source of Vitamin C, which is well-known for its antioxidant properties and help in warding off infections.

Antioxidants. Oregano is rich in antioxidant compounds, including Vitamin A, carotenes, lutein, zeaxanthin, and cryptoxanthin. It has been rated to be a plant among the highest with antioxidant benefits. These compounds protect us from dangerous free radical molecules that play a role in aging and various disease processes. Animal studies suggest that oregano extract may reduce inflammation associated with autoimmune arthritis, allergic asthma, and rheumatoid arthritis.

Promotes Healthy Digestion. Oregano stimulates the release of gastric juices, promoting healthy digestion and movement of intestinal contents.

Source of Important Minerals. Oregano is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium, an important electrolyte in cellular and body fluids, is well-known for helping to control heart rate and blood pressure. Manganese functions as a co-factor in the antioxidant enzyme, superoxide dismutase. Iron is well-known for helping to prevent anemia, while magnesium and calcium are essential for healthy bones.

How to Select Oregano
Dried oregano is available in just about any grocery store you can name. Fresh oregano is found in the refrigerated produce section of many grocery stores. Many people prefer the flavor of fresh oregano over dried. Also, fresh oregano is richer in essential oils, and vitamins and minerals than its dried counterpart.

When shopping for fresh oregano, select those with a vibrant green color and a firm stem. There should be no mold, discoloration or yellowing. They should not look wilted.

How to Store Oregano
Do not wash fresh oregano until you are ready to use it. The excess moisture could invite decay.

There are different ways fresh oregano can be stored…

(1) Store fresh oregano in the refrigerator in the original clamshell container it came in. Stored this way, it will keep for a few days.

(2) Store fresh oregano in the refrigerator, in a zip-lock bag. Like the plastic clamshell container, fresh herbs kept this way will have a tendency to dry out and should be used within three days.

(3) Store fresh oregano loosely wrapped, jelly roll style, in a slightly damp paper towel or cloth, placed loosely in a plastic bag, and kept in the refrigerator. When stored this way, it may keep for up to one week.

(4) Fresh oregano may also be kept like fresh cut flowers, standing up, cut side down, in a glass with a little water. Cover loosely with a plastic bag and store it in the refrigerator. Change the water every day or two. Try to use oregano kept this way within one week.

Store dried oregano in an airtight container in a cool, dry, place, away from a heat source and light. For best flavor, use it within six months.

How to Freeze Oregano
First, wash and dry your fresh oregano sprigs. Remove the leaves from the stems and place them loosely in a freezer bag. Remove as much air from the bag as you can. Try to place it somewhere in the freezer where the leaves won’t get crushed. Use within one year.

Fresh oregano may also be frozen in ice cubes. Wash and remove the leaves from stems. Place a measured amount of leaves in ice cube trays. Fill with water and freeze. Once frozen, transfer the cubes to a freezer bag or container. To use, simply add however many cubes you need to soups, sauces, stews, or marinades. Use your cubes within one year.

How to Dry Oregano
Like storing and freezing fresh oregano, there are different ways it can be dried.

(1) Wash and dry the fresh oregano on the stems. Tie the stems toward the cut side, and hang them upside down to dry in a cool, dry place, away from sunlight. The area should have plenty of ventilation. Once dried, the bundle can be placed in a bag or container and stored away from light and heat. Use within six months for best flavor. To save space, the leaves can easily be removed from the stems before being stored.

(2) Wash and dry the fresh oregano on the stems. Place the oregano, stems and all, in a clean paper bag that is large enough so the stems won’t be overly crowded. Close the paper bag by folding over the top. Lay the bag on its side in a cool, dry place. Two or three times a day, gently shake the bag to keep any branches from sticking together and turn the bag over. Check it periodically for dryness, starting after a week or so. When they are completely dry, remove the leaves from the stems and place them in an airtight container. Store it in a cool, dry place away from sunlight. Use within six months for best flavor.

(3) Fresh oregano may also be dried in a dehydrator. Wash and pat the stems and leaves dry. Place the stems on a mesh dehydrator sheet and follow the manufacturer’s directions for drying your herbs. The usual temperature for drying herbs is as low as possible, about 95°F. Allow them to dehydrate until they are crispy and completely dry. Remove the leaves from the stems and transfer them to an airtight container. As with the other methods, store it in a cool, dry place away from a heat source and light. Use within six months for best flavor.

Quick Ideas and Tips for Using Oregano
* Add dried oregano at the beginning of cooking to allow it to rehydrate and the flavor to be released. Add fresh oregano at the end of cooking so the flavor will remain in your food.

* Some varieties of oregano can be spicier than others. Italian oregano is sweeter and milder in flavor. Greek and Mexican oregano is hotter and spicier in flavor.

* If your pizza is lacking that “classic” pizza flavor, sprinkle it with a little dried oregano. Oregano is the herb that makes pizza taste like pizza.

* Try adding oregano to tomato-based pasta dishes, omelets, breads, roasted potatoes, kebabs, chicken, and lentils.

* Add a little sprinkle of dried oregano leaves to a green salad for a spicy flavor.

* If a recipe calls for fresh oregano and all you have is dried (or vice versa), here’s the conversion rate: 1 part of dried oregano = 3 parts of fresh. Example: 1 teaspoon of dried oregano = 1 tablespoon (3 teaspoons) of fresh oregano.

* If you’re making your own fresh dinner rolls, finely mince a few tablespoons of fresh oregano leaves, and knead it directly in the dough for fresh herb rolls.

* Try adding some fresh, chopped oregano leaves to a pot of beans during the last 15 minutes of cooking for an earthy oregano flavor.

* Make a robust, savory pesto using fresh oregano instead of basil leaves. Serve a little on a green salad, toss it with roasted vegetables, or brush it on your favorite bread.

* For a simple and satisfying salad, sprinkle oregano on sliced tomato and mozzarella cheese. Drizzle lightly with olive oil.

* If you elect to use oregano oil on your skin, be sure to dilute it with a carrier oil.

Herbs and Spices That Go Well with Oregano
Basil, capers, cayenne, cilantro, cumin, marjoram, pepper (black), salt

Foods That Go Well with Oregano
Proteins, Legumes, Nuts, Seeds: Beans (in general), beef, chicken, chickpeas, eggs, fish (and other seafood), lamb, pork, tahini, turkey, veal

Vegetables: Bell peppers, chiles, eggplant, endive, fennel, garlic, mushrooms, onions, potatoes, scallions, squash (summer and winter), tomatoes and tomato sauce, vegetables (roasted, stir-fried), zucchini

Fruits: Citrus (in general), lemons, olives, orange

Grains and Grain Products: Corn, grains (in general), pasta, rice

Dairy and Non-Dairy: Cheese (i.e., feta, soft, white)

Other Foods: Mustard (Dijon), oil (esp. olive)

Oregano has been used in the following cuisines and dishes…
Chili, Greek cuisine, Italian cuisine, kebabs, marinades, Mediterranean cuisines, Mexican cuisine, Middle Eastern cuisines, pasta dishes, pizza, salad dressings, salads (esp. Greek), sauces (esp. pasta, pizza, tomato), soups (esp. minestrone, spinach, tomato, yogurt), Southwest American cuisine, stews, stuffings

Suggested Food and Flavor Combos Using Oregano
Add oregano to any of the following combinations…

Cannellini beans + zucchini
Feta cheese + tomatoes [in salads]
Garlic + lemon [in salad dressings]
Lemon juice + olive oil [in marinades]

Recipe Links
Chimichurri Sauce https://www.allrecipes.com/recipe/68003/chimichurri-sauce/

Fast, Fresh Grape Tomato Salad https://www.allrecipes.com/recipe/223168/fast-fresh-grape-tomato-salad/

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

Greek Lemon Chicken and Potatoes https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/

Daddy Eddie’s Roast Pork, Puerto Rican-Style https://www.allrecipes.com/recipe/254168/daddy-eddies-roast-pork-pernil-puerto-rican-style/

Homemade Pizza Sauce https://www.allrecipes.com/recipe/234536/how-to-make-homemade-pizza-sauce/

Herbs de Provence https://www.allrecipes.com/recipe/223272/herbs-de-provence/

Absolutely Fabulous Greek/House Salad https://www.allrecipes.com/recipe/36520/absolutely-fabulous-greekhouse-dressing/

Oregano Recipes https://www.foodandwine.com/seasonings/herbs/oregano/oregano-recipes?slide=91503ca7-1673-4fde-b3b1-1f75cdfa0db9#91503ca7-1673-4fde-b3b1-1f75cdfa0db9

Grilled Yellow Squash and Zucchini Pasta Salad https://www.sunset.com/recipe/grilled-yellow-squash-zucchini-pasta-salad