Article 15: Food Myths

There are a lot of little facts we all know about various foods.  The things is, a lot of those “facts” aren’t really facts at all; they are myths.  Read on to learn what is and isn’t true about the foods we eat.

Carrot Growing

Carrots:  Carrots are more nutritious raw than cooked.

Myth:  Cooking breaks down the tough cellular wall of the carrot, releasing the beta-carotene they encase, thus making them more nutritious.

 

 

 

 

Orange Chicken

Chicken:  To reduce fat and calories, you should remove the skin before cooking.

Myth:  No matter how you cook chicken, removing the skin beforehand will get you dry chicken.  For a moist and tastier finished product, cook chicken with the skin on, and remove the skin before serving.

 

 

 

Egg with Yolk

Eggs:  Eggs should be avoided because they are high in cholesterol.

Myth:  Studies proved that eggs do not contribute to high cholesterol.  Moreover, they are a cheap but excellent source of many essential vitamins and nutrients.

 

 

 

 

Cranberry Juice

Cranberry Juice:  Drinking cranberry juice will cure a urinary tract infection.

Myth:  If you already have a UTI, cranberry juice is not going to work; antibiotics are the only cure.  However, drinking cranberry juice regularly can stop infections from happening in the first place.

 

 

 

 

Need Milk? Probably not…

Milk:  You shouldn’t drink milk when you have a cold.

Myth:  According to medical experts, milk does not increase mucus production, so there is absolutely no reason to stop drinking it when you have a cold or the flu.

 

 

 

Set amount of calories in fruit

Calories:  Calories consumed at night are more fattening than those consumed in the daytime (or vise versa).

Myth: A calorie is a calorie is a calorie.  Doesn’t matter when you consume them.

 

 

 

 

 

Basket of Eggs

Eggs:  Brown eggs are more healthful than white.

Myth:  Shell color is determined to the color of the chicken.  Brown shells or white, all eggs taste the same, have the same amount of calories and nutrients.

 

 

 

Potatoes

Potatoes:  Potatoes are carbs and should be avoided.

Myth:  Potatoes are a starchy food, but they contain an enormous amount of nutrients, vitamins and minerals.

 

 

 

References

Gelman, L. (n.d.). Eat healthier: 13 food myths you still think are true. rd.com. Retrieved November 4, 2013 from http://www.rd.com/slideshows/eat-healthier-food-myths-you-still-think-are-true/#slideshow=slide20

Hendley, J. (n.d.). The 13 biggest nutrition and food myths busted. eatingwell.com. Retrieved November 4, 2013 from http://www.eatingwell.com/nutrition_health/nutrition_news_information/the_13_biggest_nutrition_and_food_myths_busted

Taub-Dix, B. (2013, September 26). Examining food myths and facts. health.usnews.com. Retrieved November 4, 2013 from http://health.usnews.com/health-news/blogs/eat-run/2013/09/26/examining-food-myths-and-facts

Smith, D.  (n.d.). Carrots Growing. [Photograph]. Retrieved November 4, 2013 from http://www.123rf.com/photo_6790637_organic-carrots-growing-in-rich-dark-dirt.html

Amy. (n.d.). Orange Chicken. [Photograph]. Retrieved November 4, 2013 from http://mystoryinrecipes.blogspot.com/2012/05/orange-chicken.html

Florentina. (2013, February 1). Eggs with yolk. [Photograph]. Retrieved November 4, 2013 from http://istanbul-gtug.org/

Cranberry Juice. (n.d.). [Photograph]. Retrieved November 4, 2013 from http://www.copywriter-yastrebova.com/%D0%BA%D0%BB%D1%8E%D0%BA%D0%B2%D0%B5%D0%BD%D0%BD%D0%BE%D0%B5-%D1%87%D1%83%D0%B4%D0%BE-%D0%BC%D0%B8%D0%BB%D0%BB%D0%B8%D0%BE%D0%BD-%D0%BD%D0%B0-%D1%8F%D0%B3%D0%BE%D0%B4%D0%B5/

Romm, A. (2013, July 16). Need milk? probably not…. [Photograph]. Retrieved November 4, 2013 from http://avivaromm.com/need-milk-probably-not

Yurkina, A. (2012, September 5). Set amount of calories in fruit. [Digital Image]. Retrieved November 4, 2013 from http://depositphotos.com/12570836/stock-illustration-Set-amount-calories-in-fruit-on-white.html

Basket of eggs. (n.d.). [Photograph]. Retrieved November 4, 2013 from http://jillsbooks.wordpress.com/2010/07/15/an-unconventional-cook/brown-eggs-512×384-2179/

Wikimedia commons. (n.d.). Potatoes. [Photograph]. Retrieved November 4, 2013 from http://groundcherry.wordpress.com/2011/09/18/stuffed-baked-potatoes/

Article 14: Commerical Interests

There was a time when commercials were entertaining. Catchy jingles and Memorable characters. Following are some of my favorite all-time classic food commercials.

Rice Krispies 1958 Commercial:

Dr. Pepper: 1978 Commercial:

Jello-O1957 Commercial:

Maypo 1960’s Commercial:

Hawaiian Punch 1970’s Commercial:

Pink Panther Cereal 1970’s commercial:

References

Embezz. (2006, April 19). Snap crackle pop old rice krispies commercial [Video Clip]. Retrieved November 3, 2013 from http://www.youtube.com/watch?v=q6TIsxTdrCU

BlancotronCC. (2008, March 2). Dr.Pepper commercial-I’m a pepper- David Naughton [Video clip]. Retrieved November 3, 2013 from http://www.youtube.com/watch?v=gQPN3UKQM-U

MiscVideos78rpm. (2011, May 14). Jello-O commercial [Video clip]. Retrieved November 3, 2013 from http://www.youtube.com/watch?v=U8BEDq1KNuo

BishopGallagher. (2007, September 17). I want my Maypo [Video clip]. Retrieved November 3, 2013 from http://www.youtube.com/watch?v=SBvoWr2kUUY

Jack T. (2011, November 10). Hawaiian Punch commercial from the 1970’s [Video clip]. Retrieved November 3, 2013 from http://www.youtube.com/watch?v=DLTyPNJCiJU

dustincropsboy. (2012, October 28). Pink Panther flakes cereal commercial [Video clip]. Retrieved November 3, 2013 from http://www.youtube.com/watch?v=Mmg3unsgkmU

Article 13: Bananarama

Banana Hand

• The type of banana sold commercially worldwide is called a Cavendish banana. The preferred variety was originally the Gros Michel, which essentially became extinct by 1960, due to a fungus called Panama disease, and which now threatens the Cavendish. Although there are 1,000 varieties of banana plants, most or unpalatable or inedible, meaning there is no substitute should the Cavendish be wiped out. The most palatable banana variety behind the Cavendish is the Goldfinger. The problem is, it tastes more like an apple than a banana.
• Over 100 million bananas are consumed worldwide every year, making bananas the fourth largest agricultural product in the world. Americans eat more bananas every year than any other fruit. As a matter of fact, we eat more bananas a year than we do apples and oranges combined.
• Bananas don’t go on trees. Those plants are classified as a treelike perennial herb, and a banana is actually a berry.
• Bananas contain no fat, sodium, or cholesterol, are low in calories, and are an excellent source of potassium, fiber, and Vitamin B6, C, and more! They replenish necessary carbohydrates, glycogen and body fluids burned during exercise.
• The expression “Banana republic” was coined for states run by large banana companies, who would support and protect any dictator who would in turn protect their corporate interests,
• A cluster of bananas is a “hand,” and each individual fruit is a “finger.”
• Bananas were officially introduced to the American public at the 1876 Philadelphia Centennial Exhibition. Each banana was wrapped in foil and sold for 10 cents.
• The scientific name for banana is musa sapientum, which means “fruit of the wise men.”
• Bananas float in water, one of only three fruits that do (the other two are the apple and the watermelon).
• The Banana Club Museum, located on Highway 111 in Mecca, Calif. (just south of Palm Springs), houses the world’s largest collection devoted to any one fruit. It contains more than 17,000 banana items, most of which have been donated by members. (To join the club, visit www.bananaclub.com.)
• Thanks to its oil, rubbing the inside of a banana peel on a mosquito bite (or other bug bite) or on poison ivy will help keep it from itching and getting inflamed.
• If you rub the inside of a banana peel on a scrape or burn, it will help the pain go away, keep the swelling down, and keep the wound from getting infected.
• If you rub the inside of a small piece of banana peel on a wart every night (or tape a piece of peel over the wart), the potassium in the peel can make the wart disappear in one to two weeks.
• If you tape a banana peel over a splinter, the enzymes help the splinter work its way out of your skin (and also heal the wound).
• To whiten teeth naturally, rub the inside of a banana peel on your teeth for about two minutes every night.
• Rubbing a banana peel on your forehead can help cure a headache.
• Bananas and banana peels make great fertilizer (you can compost them, bury them whole, or cut them in small pieces and mix them with garden soil) because of their phosphorous and potassium content. Roses especially like them.
• Rubbing the inside of a banana peel on houseplant leaves makes the leaves shiny.
• You can use the inside of a banana peel to clean and polish leather shoes.
• Banana peels also make a good silver polish—just rub silver with the inside of a peel and then buff with a cloth.

 And then there is Chiquita Banana…

References

Bentogurgel. (n.d.). Chiquita Banana [Commercial Video]. Retrieved November 1, 2013 from http://www.youtube.com/watch?v=hhif_hPP56A

Fun Banana Facts. (n.d.).  Thebananapolice.com. Retrieved November 2, 2013 from http://thebananapolice.com/fun-facts/

Banana Facts. (n.d.). Bananasaver.com. Retrieved November 2, 2013 from http://bananasaver.com/BananaFacts.htm

Hiskey, D. (2010, September 20). 15 facts you probably didn’t know about bananas. Todayifoundout.com. Retrieved November 2, 2013 from http://www.todayifoundout.com/index.php/2010/09/15-facts-you-probably-didnt-know-about-bananas/

Meryn, R. (2011). Banana Hand. [Photograph]. Retrieved November 2, 2013 from http://www.industryleadersmagazine.com/peel-potential-banana-peels-make-excellent-water-purifying-system/

Article 12: Eggsactly

It has been 35 years since the American Egg Board launched its “Incredible, edible egg!” campaign, and both it and the egg are still going strong.  So, here are some incredible egg facts and figures:

• There are approximately 280 million laying birds in the United States, producing 300 million eggs each year, producing roughly 75 billion eggs a year.  That equals 10% of the world’s egg supply. 
• Each of the roughly 280 million laying birds in the U.S. produces from 250 to 300 eggs a year.
• China leads the world in egg-production, with approximately 390 billion eggs a year, for about half the world’s egg production.
• Egg size and grade are independent of each other.  Size is determined by weight-per-dozen, and grade is determined by quality of the shell, yoke, white, and air-sac size.
• Size makes no difference when you scramble or fry your eggs for breakfast, but recipes for baked goods and custards are based on using large eggs.
• While eggs can be scrambled and poached in a microwave, they cannot be microwaved in their shells.  The rapid build-up of steam will cause the egg to explode.
• One egg supplies 12.6% of the Daily Reference Value (DRV) of Protein, a little over half of the protein is in the white and the rest is in the yolk. The egg’s protein is the highest quality protein of any food.
• One egg of any size equals one ounce of lean meat, poultry, fish or seafood.   Not only that, but egg yolks are an incredible source of choline, a vital nutrient for pregnant women. A Large egg yolk contains 125 mg of choline and provides 23% of a pregnant woman’s daily needs. 
• There is no difference in taste between regular white-shell eggs and brown-shell eggs.  Shell color is determined by the color of the hen.
• Most eggs are laid between 7am – 11 am.

Here’s to the incredible edible egg!

Reference

Rowan, K. (2010, August 20). A Dozen Extraordinary Egg Facts. Livescience.com. Retrieved October 22, 2013 from http://www.bibme.org/citation-guide/APA/website

El-Begearmi, M. (n.d.). Facts about eggs. umaine.edu. Retrieved October 22, 2013, from http://umaine.edu/publications/2257

Hiebert, W. (2010). Eggs[Photograph]. Retrieved October 23, 2013, from http://www.everythingeggs.ca/category/egg-choices/

American Egg Board. “Increbible Edible Egg Music Video”. Youtube.com. Youtube. Web. October 23, 2013

Article 11: Food for Beauty

Commercial beauty products are expensive and can contain harsh chemicals and dyes.  Why spend your money on those when you can make your own?  Following are the best and easiest recipes I have found for making your own scrubs, moisturizers, and balms, using foods from your own refrigerators and cabinets!

 

Avocado Moisturizing Face Mask for Dry Skin:

½ avocado

¼ cup honey

Mash ingredients together to make a smooth paste.  Apply to face for five minutes.  Use tepid water and facecloth to remove. (Foster, 2005, P. 45)

 

Strawberry Face Mask for Oily Skin

½ teaspoon lemon juice

1 egg white

1 teaspoon honey

½ cup strawberries

Blend all ingredients together.  Apply to face and leave on for 10 minutes.  Rinse off with cool water. (Foster, 2005, P. 39)

 

Rosewater and Yogurt Face Mask for Combination Skin:

1 Rose

1 tablespoon rosewater

1 tablespoon plain natural yogurt

1 tablespoon honey

Wash rose petals in water.  Soak for five minutes then crush them in a bowl.  Place yogurt and honey into a separate bowl.  Add rosewater to yogurt/honey mixture and mix well.  Apply to face for five minutes.  Rinse with tepid water. (Foster, 2005, P. 49)

 

Soothing Green Tea For Puffy Eyes and Dark Circles

• Steep two green tea bags, squeeze bags to release liquid
• Place used bags in refrigerator and chill until cold
• place cold bags over closed eyes for four to five minutes

 

Banana Sugar Body Scrub*

1 ripe banana

3 tablespoons granulated sugar

¼ teaspoon pure vanilla extract (optional)

Place all ingredients into a bowl and mash together until mixture is chunky-thick. 

 

Sweet Hand Treatment*

2 teaspoons sugar

1 tablespoon honey

Combine sugar and honey to make a paste.  Rub the paste over hands and nails to remove dead skin cells.  Rinse and moisturize. (Foster, 2005, P. 211)

 

Cheery Cherry Cheeks:

Cherry Jell-O powder

Warm water

Mix together until desired depth of color is achieved

Apply to apples of the cheeks

*Scrubs containing sugar should not be used on the face.

 

Reference List

James, V. (2013, October 7). “Compact-Disc Makeup Palettes And Other Household Beauty Secrets”. Beautylish.com. Retrieved October 21, 2013, from http://www.beautylish.com/a/vxarv/household-beauty-secrets

Melissa, B. (2012, October 16). “8 Homemade Salt and Sugar Body Scrubs” Treehugger.com. Retreieved October 21, 2013, from http://www.treehugger.com/organic-beauty/8-homemade-salt-and-sugar-body-scrubs.html

Foster, H.F. (2205). The Beauty Book. United Kingdom: Parragon Publishing

Article 10: What’s for Breakfast?

Put down that newspaper and  click the link to search for your breakfast!

http://www.puzzlefast.com/en/puzzles/20131021859872/plain-puzzle

Article 9: Trick or Treat?

As another Halloween approaches, hospitals around the country gear up to X-ray candies and other goodies collected by costumed children, and brought in by well-meaning frightened parents, intent on protecting their offspring from the predations of wicked adults, who poison candy and insert razor blades into apples. How much goodie tampering really happens on Halloween?  Take a look at some of the better-known stories and find out.

References

Unknown Desinger. (2012). Halloween Candy Horror Stories [computer generated]. Retrieved OCT 14, 2013 from http://visual.ly/halloween-candy-horror-stories

Article 8: MasterChef Junior

 

 Try to imagine a kinder, gentler MasterChef.  Same judges, just they act nicer, smile all the time, and never spit out the food.  Where the contestants are younger and shorter.  Are you intrigued yet?  Then MasterChef JUNIOR is right for you.  This new cooking-competition show features contestants ranging in age from eight to thirteen.

 There definitely are some differences, other than the demeanor of the judges and the age of contestants.  The auditions, which make up the first few episodes of MasterChef, are not shown.  In their first real cooking challenge, the kids were allowed time to call someone for help and advice.  Everything else is pretty much the same.  Including the big-paying prize for winning.  The winner of MasterChef Junior will win a very nice trophy and $100,000 in cash (in the adult version it is $250,000), and unlike the adult version there is no cookbook offer.

 The show works for a few reasons.  The kids are all cute and you want to see them succeed.  And they CAN cook.  Their ease with adult techniques and ingredients is truly amazing.  They interact well with the judges, including and especially Gordon Ramsey who is hardly recognizable.  Gone are the searing insults and critiques.  He is just a nice man here. Makes for a pretty nice family offering.

MCJ A8

References

Webmaster. (2013). MasterChef Junior logo [Photograph]. Retrieved OCT 14, 2013 from http://www.elchupete.com/blog/2013/06/05/masterchef-espana-preparando-la-version-junior/

Fox. “Sizzle MasterChef Junior Fox Broadcasting”. Youtube.com. Youtube. Web. 14 OCT, 2013.

Article 7 :Hungry Yet? – Crossword

Grab a snack, click the link, and solve the puzzle!

Hungry Yet? – Crossword Labs.

Post 3: Existing and Missing

My blog is about food and cooking. When it comes to food there isn’t a thing you can’t find. There are plenty of blogs, articles, magazines, t.v. shows, t.v. networks, you name and there will be something related to the food industry. There are thousands and thousands of recipes out in the world. From simple recipes to the most  complex ones. One thing I haven’t found on the internet is a spotlight article on a certain fruit, vegetable, or food item, but I did find them in some of the most well known cooking magazines, like the Food Network magazine. There are even shows that highlight a certain ingredient like Iron Chef. There are plenty of famous chef articles and exposes, just look at Martha Stewart’s return from jail and Paula Deen. A lot of the time you just have to know what you are looking for, it’s not always as easy as typing cooking articles.

The five sources that I have annontated in my fourth set of notes all have one thing in common, they are all related to the food industry.