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Will it be White or Dark Meat

22 Nov

whitemeat.jpgWhenever eating frenzy comes around and turkey or chicken is involved we focus on white and dark meats and the myths surrounding these.  With the health hype going around these days, darker meat is to be shunned in favour of white meat.  Why the discrimination? One is supposed to have fewer calories and a little more fat than the other.  According to new information, the bottom line is difference between white and dark poultry meat is very small but each has its unique benefits.

 Here are some hard facts. Meat is darker if it contains higher levels of myoglobin, a compound that enables muscles to transport oxygen, which is needed to fuel activity. Since turkeys and chickens are flightless and walk a lot, their leg meat is dark while their wing and breast meat are white.  With regard to caloric weight, according to the Department of Agriculture, an ounce of boneless, skinless turkey breast contains about 46 calories and 1 gram of fat, compared with roughly 50 calories and 2 grams of fat for an ounce of boneless, skinless thigh.

But dark meat has its benefits. Compared with white meat, it contains more iron, zinc, thiamine and vitamins B6 and B12. Both have less fat than most cuts of red meat, so you can’t go wrong either way.  Bon A   Petit!

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Don’t be fooled by food labels – get the facts on fats

9 Oct

*       Fat free Product has less than 1/2 gram of fat per serving. *       Low-saturated fat Product has 1 gram of saturated fat or less per serving. *       Lowfat Product has 3 grams of fat or less per serving. *       Reduced fat Product has at least 25 percent less fat than the regular version. If the regular food is high in fat — such as premium ice cream — then the reduced-fat type may still be high in fat.

*       Light in fat Product has 50 percent less fat than the regular version. As in reduced-fat foods, the healthfulness of the “light” product depends on the total fat content; but the light version is a better choice (as long as you don’t eat more than twice as much).

souce: National Lung Institute

Curious about Canola Oil?

7 Aug

 High in omega-3 fatty acids and low in saturated (“bad”) fat, canola oil offers many benefits for a healthy body and is one of the healthiest of all commonly used cooking oils. But what exactly is canola oil and why should you use it?

Canola oil is a cooking oil made from pressed canola seeds. It is a great source of alpha-linoleic acid (ALA), an essential omega-3 fatty acid that can’t be made by your body. (ALA can also be found in soybeans, flaxseed, walnuts, and wheat germ.) Canola oil is also rich in healthy monounsaturated fats. Over the past 20 years, clinical studies have shown that consuming canola oil can help lower cholesterol and may reduce the risk of heart disease, stroke, type 2 diabetes, high blood pressure, and cancer.

Misleading information circulating on the Internet has caused confusion over the safety of canola oil. Some claim that the seeds used to make canola oil have poisonous qualities, since they are a hybrid of rapeseeds, which may have negative health effects in high concentrations. A study in China found that cooking at very high temperatures with unrefined rapeseed oil produced harmful emissions. In the United States, however, most vegetable oils are refined, contain antioxidants that help prevent these harmful emissions, and are generally used at lower cooking temperatures. So go ahead and cook with canola — it’s perfectly safe for human consumption and a great addition to a balanced diet.

A word about water – Get the Facts

30 Jul

Certainly, bottled water is a convenience that helps us stay hydrated while on the go. But convenience aside, bottled water isn’t necessarily more virtuous than tap water. In fact, did you know that bottled water is sometimes nothing more than purified tap water? Fortunately, the U.S. Food and Drug Administration (FDA) has strict labeling rules for bottled water, but it’s up to you to learn the differences between various terms and what they mean. There are three major types of bottled water: Purified water is water that has been produced by distillation, deionization, reverse osmosis, or other suitable processes. Purified water may also be referred to as “demineralized water.” Spring water is water that flows naturally from the earth and is collected directly from its natural source. Mineral water is spring water that contains dissolved minerals and other trace elements (at least 250 parts per million) that come directly from the source. In general, safety standards for bottled water and tap water are the same with a few exceptions. For example, because tap water may become contaminated with lead as it travels through pipes, the government limits the amount of lead in tap water to 15 parts per billion whereas the limit is set below 5 parts per billion for bottled water. Another major difference is that tap water is fluoridated, but most bottled waters do not contain fluoride. Most people can safely (and inexpensively!) drink water straight from the tap. If you want to improve the taste of tap water, you can purchase a water filtration pitcher, which reduces the amount of chlorine in the tap water. If you prefer the taste of bottled water and you’re serving it to your family, let your dentist know because young children require fluoride for healthy teeth. Finally, Dr. Agatston advises drinking when you’re thirsty to stay sufficiently hydrated. Keep a bottle or glass of water nearby so you can quench your thirst as needed

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