Ingredients. 3 cups frozen watermelon chunks 1 cup sliced fresh strawberries 1/2 cup rum (can be omitted or reduced to taste) Juice of 1 lime 3 tablespoons agave syrup Ice if needed Watermelon wedges for decoration
Directions. 1. Combine all ingredients in a blender, process until smooth. If you like your cocktails thick and slushy, add ice to get the right consistency. If you prefer your cocktail less slushy, skip the ice.
Nutrient Analysis Services Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 30 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian Nutritionist. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN, FAND at recipenews@gmail.com
What’s the Difference Between Cane Sugar and High Fructose Corn Syrup (HFCS)?
Cane sugar (table sugar or sucrose) is extracted from sugarcane or sugar beets. Chemically, it’s made of 50% glucose and 50% fructose bonded together. Your body breaks it down into those simple sugars during digestion.
High-fructose corn syrup (HFCS) is derived from cornstarch. Enzymes convert some of the glucose in corn syrup into fructose, resulting in blends such as HFCS-55 (approximately 55% fructose, 45% glucose, commonly used in soft drinks) and HFCS-42 (used in some baked goods and condiments).
Is Cane Sugar Better Than High Fructose Corn Syrup?
Nutritionally, they are very similar:
Both provide roughly the same calories (about 4 per gram).
Both are forms of added sugar that, in excess, can contribute to weight gain, insulin resistance, fatty liver disease, and increased risk of heart disease.
Some people assume cane sugar is “healthier” because it sounds more natural, but your body metabolizes them almost the same way. The real issue is how much added sugar you consume overall, not the specific type.
Bottom line:
✅ Enjoy both sparingly.
✅ Focus on limiting added sugars of all kinds.
✅ Choose whole fruits and naturally sweet foods for a healthier diet.
Tips for Reducing Added Sugars in Your Diet
Even though cane sugar and HFCS are metabolized similarly, being mindful of your overall intake can make a big difference for your health. Here’s how:
✅ Read labels carefully.
Look for “Added Sugars” on Nutrition Facts. Ingredients such as cane sugar, corn syrup, honey, agave, or molasses all contribute to added sugar.
✅ Limit sweetened drinks.
Sodas, fruit punches, and energy drinks are major sources of HFCS and cane sugar. Try sparkling water with a splash of citrus instead.
✅ Choose unsweetened versions.
Opt for plain yogurt, nut butters, and cereals without added sweeteners—then add fresh fruit or a drizzle of honey if needed.
✅ Watch “natural” claims.
Even products labeled “made with cane sugar” or “no HFCS” can still contain high levels of added sugar. Natural doesn’t always mean healthy.
Bottom line: Whether it’s cane sugar or HFCS, moderation is key. By checking labels, choosing whole foods, and being mindful of added sugars, you can enjoy a sweeter life without overdoing it.
A female watermelon flower can be identified by the tiny, baby watermelon (ovary) right beneath its yellow petals. For fruit to develop, pollen from a male flower must reach the stigma inside the female flower.
This process occurs naturally with the help of bees and other pollinators, which carry pollen as they move between blossoms. In some gardens or greenhouses, growers hand‑pollinate by using a small brush or by gently transferring pollen from a freshly opened male flower to the center of the female flower.
Without pollination, the fruit won’t grow, showing just how vital pollinators are for a healthy harvest.
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) was established in 1994 by the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers, as well as 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!
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