Corn on the Cob, a Delight for All Ages! From field to feast, enjoy the sweet, juicy taste of corn on the cob. Perfect for BBQs, picnics, and healthy snacking. Low in fat and naturally gluten-free! #CornOnTheCob #HealthySnacking https://dietitians-online.blogspot.com/2015/06/june-11-corn-on-cob-day.html
Corn grows in "ears," each covered in rows of kernels protected by the silk-like threads called "corn silk" and encased in a husk. Corn’s traditional name is maize, which was known to the Native Americans and many other cultures worldwide. Although we often associate corn with yellow, it comes in many different colors, including red, pink, black, purple, and blue. Corn is now available in markets year-round, and locally grown varieties can be purchased during summer. They taste the best and are usually the least expensive.
Nutrition Information All varieties of corn provide antioxidant phytonutrients. The exact phytonutrient combination, however, depends on the variety itself. Yellow corn is richer in carotenoids, especially lutein and zeaxanthin. Blue corn has unique concentrations of anthocyanins. Purple corn contains unusually high amounts of protocatechuic acid. Ferulic acid, beta-carotene, vanillic acid, coumaric acid, caffeic acid, and syringic acid are additional key phytonutrients found in corn. Corn is a good source of pantothenic acid, phosphorus, niacin, dietary fiber, manganese, and vitamin B6.
Corn on the Cob with Tomato Salsa
How to Grow Corn
"Crazy About Corn"
Entertaining song; try it without the butter and salt.
Chocolate Ice Cream Which one to choose?
What meets your needs and taste?
Test the Brands, Read the Portion Size,
Check the Calories and Fat.
Make an Educated Choice.
Animal crackers are usually in the shape of circus animals such as lions, tigers, bears, and elephants. During the late 1800's, animal crackers were imported from England to the United States. The first batch of animal crackers was made by Stauffer's Biscuit Company in 1871 in York, Pennsylvania. Other local bakeries soon came together under the National Biscuit Company, or "Nabisco Brands." In 1902, the animal cracker's box officially became "Barnum's Animals" with the circus-themed box.
Ten Health Benefits of Tomatoes 1. Tomatoes are the most concentrated food source of lycopene. Lycopene is an antioxidant that may play a role in preventing and treating some cancers, such as colon, prostate, breast, lung, and pancreatic cancers.
2. Tomatoes are low in calories. One medium-sized tomato (about five ounces) has 25 calories, making it a great snack in a weight control program.
3. Tomatoes are high in Vitamin C. One cup tomato provides about 78 percent of the daily value (DV)1. Consuming foods rich in vitamin C helps the body resist infection and heal wounds.
4. Tomatoes are a good source of fiber. One cup of diced tomatoes provides 7.9 percent of the DV for fiber. Studies show fiber may lower high blood cholesterol levels, aid in maintaining stable blood sugar levels and help an individual feel full longer.
5. One cup of tomatoes contains 22.4 percent of the DV for vitamin A. Vitamin A plays an important role in vision and night blindness.
6. Tomatoes are a good source of potassium (11.4% DV per one cup). Research indicates diets high in potassium can reduce the risk of heart disease and hypertension.
7. Tomatoes enhance the flavor and color of meals, making food more appealing.
8. Tomatoes contain chromium, a mineral associated with helping people with diabetes control their blood sugar levels.
9. Vitamin B2, also known as riboflavin, is found in tomatoes. One cup of tomatoes provides 5.1 percent of the DV for riboflavin. Studies on riboflavin show that it may prevent migraines.
10. Tomatoes are a source of folate (6.8% DV per one cup). Folate has been shown to reduce the risk of stroke, heart disease, and neurological defects in the fetus.
11. The Daily Value (DV) of foods comes from the Reference Daily Intake or Recommended Daily Intake (RDI). DV provides a frame of reference for evaluating the nutrients consumed.
Tomato Wellness – Snacks
Are you looking for some ideas of affordable, healthy snacks, that you can make out of products you already have in your cupboard? Corinne Dobbas, MS, RD stops in to show us some great easy treats that will keep your body nourished and provide you some great disease-fighting dishes that everyone will enjoy!
Growing Tomatoes Recipes Yellow Squash with Tomatoes
John Denver sings about "Homegrown Tomatoes" and includes suggestions on How do you use them in your favorite recipes?
Mini Pizza with Spinach, Diced Tomato, Onions, Butternut Squash, Blue Cheese, Oregano, Scallions
From Our Garden
Gazpacho
Tabouli Salad with Grape Tomatoes and String Beans. Canon EOS T3i; f/5.6; expt 1/25 sec; ISO 3200; focal length 47 mm; artificial light; 78 calories/servings
"People who laugh actually live longer than those who don't laugh. Few persons realize that health actually varies according to the amount of laughter."
James J. Walsh, MD
Having a good laugh usually makes us feel good about ourselves.
I Love to Laugh
Research published in the International Journal of Obesity discovered laughter can be beneficial in weight control.
Laughing helps burn calories by increasing the heart rate by 10 to 20 percent: The metabolism increases as well, meaning you will burn more calories at rest once you have stopped laughing.
Scientists calculated 15 minutes of laughter a day will burn 10 to 40 calories, depending on a person’s weight and the intensity of the laughter.
Laughter can relieve physical tension and stress, leaving your muscles relaxed for up to 45 minutes after.
Laughter triggers the release of endorphins, which promotes an overall sense of well-being.
Laughter improves the function of blood vessels and increases blood flow, which may benefit the cardiovascular system.
Laughter may benefit people with diabetes. One study showed after watching a comedy, the group had lower blood sugar levels than they did after listening to a boring lecture.
Laugh because it feels great, because it is healthy for you, and because we take ourselves too seriously. It’s time to lighten up. “Laughter is the best medicine.”
January 15 is designated as National Strawberry Ice Cream Day. Many people associate ice cream as a high-calorie dessert, but with portion planning, you can turn ice cream into a healthy snack.
Portion Control
Strawberry Sundae with Granola
Ingredients. 1/4 cup Light Strawberry Ice Cream
1 Tablespoon Granola
1/4 cup Strawberries, chopped
1/2 cup Strawberries
Strawberry Ice Cream with Granola
Ingredients. 1/3 cup Light Strawberry Ice Cream
2 Tablespoon Granola
1/4 cup Strawberries, chopped
1/2 cup Strawberries
1.5 teaspoons Strawberry Preserves
Nutrition Information. 165 Calories; 3 g Protein; 34 g Carbohydrates; 2 g Dietary Fiber; 3 g Fat (g); 7 mg Cholesterol; 49 mg Vitamin C; 120 mcg Folate; 48 mg Sodium
A root beer float, also known as a "black cow" is traditionally made with vanilla ice cream and root beer.
From the traditional root beer float to an ice cream treat made with vanilla ice cream and frozen root beer soda, National Root Beer Float Day was a big hit in our home.
We chose a diet root beer soda to avoid excess sugar and limit the calories. The amount of diet root beer is not limited because it has "zero" calories.
Beverage. Make sure you carefully combine the soda and ice cream. The reaction causes bubbles to form and a rapid rise in foam, which is part of the fun and can get messy. Use 1/4 cup light vanilla ice cream. Add a straw and a spoon and enjoy.
Ices. Add 1/4 cup light vanilla ice cream to a 4-ounce cup. Slowly pour diet root beer soda on top. Add an ice pop stick (optional). Leave in the freezer overnight. Serve as an ice pop or with a spoon.
Ice Cubes.Freeze root beer soda in an ice cube tray. Leave in the freezer overnight. Add ice cubes to water, milk, or explore the possibilities.
Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard; brown or Indian mustard; or black mustard). Whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice or other liquids, and sometimes other flavorings and spices to create mustard ranging in color from bright yellow to dark brown. Mustard often has a sharp, pungent flavor.
There are many varieties of mustard, which come in a wide range of strengths and flavors. The basic taste and heat of the mustard are largely determined by seed type, preparation, and ingredients. Black-seed mustard is usually the hottest type. Preparation also plays a key role in the outcome.
TheNational Mustard Museum, located in Middleton, Wisconsin was founded by Barry Levenson in 1986. The Museum has a collection of more than 5,300 mustards and hundreds of mustard memorabilia.
The Mustard Museum hosts the Annual National Mustard Day festival in Middleton, Wisconsin. The festival is considered the "world's largest condiment party." There will be mustard tastings, mustard-themed games, kid's activities, live music, and special treats. Last year, some 6,000 people turned out and the festival raised more than $3,500 for charity.
The world's foremost collection of mustards and mustard memorabilia
with curator Barry Levenson in Mt. Horeb, Wisconsin.
Culinary Uses
Mustard is often used at the table as a condiment. It is also used as an ingredient in mayonnaise, vinaigrette, marinades, barbecue sauce, and salad dressing. Mustard is popular with hot dogs, pretzels, and sausages. Mustard is also an emulsifier which can stabilize a mixture of two or more unblendable liquids such as oil and water.
Weight Control Tip. Mustard is low in calories and depending on the brand contains a moderate amount of sodium (see table below). Instead of mayonnaise, tartar sauce or other high fat-high caloric dressings try mustard. Use prepared mustard with fish, instead of tartar sauce to create a wonderful flavor that saves 50 calories per tablespoon.
Mustard Nutrition Information
A strong mustard can cause the eyes to water and inflame the nasal passages and throat. Mustard can also cause allergic reactions: since 2005, products in the European Union must be labeled as potential allergens if they contain mustard.
National Hot Dog and Sausage Council How It's Made - Hot Dogs U.S. Laws Regulating Hot Dogs Food Safety Hot Dogs and Nutrition Hot Dogs and Sodium Nitrate Choking risk Commercials Then and Now
The U.S. Chamber of Commerce designated July as National Hot Dog Month in 1957. The National Hot Dog and Sausage Council (http://www.hot-dog.org) is an organization created in 1994 by the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and suppliers of equipment, ingredients, and services. The Council conducts scientific research and informs consumers and media on quality, safety, nutrition, and preparation of hot dogs and sausages.
What's In A Hot Dog by Joy Bauer
How It's Made - Hot Dogs
U.S. Laws Regulating Hot Dogs
A hot dog, frankfurter, or wiener is a cooked sausage. It can be made from beef, pork, veal, turkey, chicken, or a combination of these, and the label must state the type of meat and other ingredients used. Federal Standards of Identity.
1. Hot dogs may not contain more than 30% fat or no more than 10% water.
2. Beef or all-beef: Only beef with no soybean protein or dry milk solid fillers added.
3. Kosher: All beef, usually heavily seasoned.
4. Frankfurter may contain up to 3.5 percent fillers from a combination of meats.
5. Turkey or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
6. If a variety of meats, cereal, or soy fillers are used, the product name must be changed to "links," or the presence must be declared on the label. Hot dogs can contain 15% byproducts, such as heart, kidney, liver, or other organs. But they must be labeled.
7. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used but must be shown in the ingredients statement on the product's label by its common name.
8. The label must say so if a hot dog has a casing or a thin skin and it is different from the meat used in the hot dog. For example, if a chicken hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this
9. The ingredients statement must list all ingredients in the product in order of predominance, from highest to lowest amounts.
10. To protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as food. It is not permitted in hot dogs or any other processed product. (Mechanically separated meat is a process whereby meat is separated from the bone by scraping, shaving, or pressing the meat from the bone without crushing, breaking, or grinding the bone.)
11. Mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.
12. Hot dogs can contain any mechanically separated chicken or turkey.
A vegetarian hot dog is a hot dog produced completely from non-meat products. Vegetarian hot dogs are usually made from soy protein, but some contain egg whites (not acceptable to vegans). There are also vegetarian hot dogs made from tofu.
Food Safety 1. Hot dogs should be reheated until steaming hot before eating due to the threat of listeriosis.
2. If there is no product date, hot dogs can be safely stored in the refrigerator in the unopened package for 2 weeks; once opened, only 1 week.
3. Frozen hot dogs maintain their quality for about 1 or 2 months.
4. Do not leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature exceeds 90 °F.
Hot Dogs and Nutrition The traditional hot dog is high in fat and salt and contains very little fiber. Yet Americans typically consume 7 billion hot dogs during Hot Dog Season, which runs from Memorial Day to Labor Day.
Below is a list of hot dogs: beef, pork, turkey, low-fat, no-fat, and vegetarian. Moderation, individual needs, and preferences are key to planning your meals. If you eat hot dogs more than once a week, it might be wise to choose a lower-fat variety. The analysis provided is based on 2 ounces cooked. It is important to read the label and check the portion size. Some of the hot dogs listed below were rounded up to 2 ounces in order to show a comparison of equal weight.
Hot Dogs and Sodium Nitrate/Nitrite
Many brands of hot dogs contain sodium nitrite and nitrate. Nitrite and nitrate are used as food preservatives and flavor enhancers, prevent spoilage, and help prevent botulism. They occur naturally in some vegetables, fruits, grains, spices, and water. In the 1970s, several studies linked nitrite consumption with cancer in laboratory rats. As a result, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The National Academy of Sciences (NAS) results stated that nitrite does not cause cancer, although exposure to high nitrate levels in certain populations may be associated with cancers. The NAS recommended reducing people's exposure to both nitrates and nitrites as much as possible without endangering the protection against botulism.
The meat industry has substantially changed in the past 20 years to address concerns about nitrite in cured meats. It reduced the use of nitrite in the processing of cured meats and now averages one-tenth of what the regulations allow.
A Consumer Report analysis found that the nitrates and nitrites in all the hot dogs tested were well below the maximum level for the additives established by the USDA. A hot dog labeled uncured cannot add nitrates or nitrites, but that does not necessarily mean the product is free of them. The three uncured hot dogs tested contained nitrites and nitrates because the compounds occur naturally in spices and other natural ingredients added during processing.
As I reviewed the literature, it was clear the controversy over nitrites causing cancer still exists today. The American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat (about one hot dog) every day increases the risk of colorectal cancer by 20 percent. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years.
Choking Risk
Hot dogs present a significant choking risk, especially for children under 14 years of age. Seventeen percent of all food-related asphyxiations are caused by hot dogs. It is suggested the size, shape, and texture of hot dogs be modified to reduce the risk of choking. Pediatric emergency doctors note that a wedged hot dog is almost impossible to dislodge from a child's windpipe. To serve hot dogs safely for children, one should slice the hot dog into bite-size pieces. For adults, slicing hot dogs down the middle length is recommended.
Commercials Then and Now
Hebrew National Hotdog Commercial
1978 commercial for Oscar Mayer Hot Dog Wieners. Hot diggity!
Cooking Class in Tuscany
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We recently returned from Italy, and we stayed the night at Podere
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Free 7 Day Healthy Meal Plan (June 23-29)
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A free 7-day, flexible weight loss meal
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