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Tag: nutrition

Skimming the Fat

Posted on by Karen Blakeslee

Making soup, broth or sauce and need an easy way to skim off excess fat? Here’s some tips.

Place a metal spoon in ice cold water. Touch the cold spoon to the hot food and the fat should coagulate on the spoon for easy removal. In place of a spoon, use a cold lettuce leaf or an ice cube. Avoid stirring the food too much so fat rises to the top.

If you have more time, chill the food and the fat will rise to the top. Use a spoon or spatula to remove the hardened fat.

While fat carries some flavor, it also makes a food mixture unappealing and greasy.

 

Increase in Fast Food Restaurants

Posted on by Karen Blakeslee

The Economic Research Service has found that between 2009 and 2014, the number of fast food restaurants in U.S. counties has increased by nine percent. In some states, the number of fast food restaurants has increased more than the population rate in those areas.

To view an interactive map of the data for your location, go to:

www.ers.usda.gov/data-products/food-environment-atlas/go-to-the-atlas/

Kansas Healthy Food Initiative

Posted on by Karen Blakeslee

In Kansas, did you know?

  • More than 800,000 Kansans do not have access to healthy, affordable food a reasonable distance from their home.
  • More than 30% of Kansas counties are considered food deserts.
  • Kansas is in the bottom five of states working to reduce food deserts.

The Kansas Healthy Food Initiative (KHFI) wants to improve access of food to Kansans. The KHFI is a public-private partnership with the goal of improve access to food and improve underserved Kansas communities.

The KHFI will provide technical assistance and financing to those wanting to start a food retail operation or improve existing operations. Besides grocery stores, other projects that can apply include farmers markets, co-ops, production and distribution operations. All applicants are encouraged to accept SNAP and WIC benefits. Financing will be given through loans, forgivable loans, grants, or a combination of the three.

To learn more about this program and how food operations can apply, go to http://kansashealthyfood.org/ or contact the Center for Engagement and Community Development at 785-532-6868 or khfi@k-state.edu.

 

 

Be a Gracious Guest at Holiday Meals

Posted on by Karen Blakeslee

Hosts for holiday meals spend a lot of time planning and carrying out a festive meal. If you require special dietary needs, offer to help the host and reduce their stress. Here are some tips:

  • Let the host know of your diet restrictions ahead of time to lessen last minute changes.
  • Bring your favorite dish that you can eat, such as a hearty salad or casserole.
  • Thank your host for their efforts, but also be honest with them and other guests as to why you cannot eat a meal item.

Source: Tufts Health & Nutrition Letter Special Supplement, November 2017

 

The Overuse of the Word “Toxin”

Posted on by Karen Blakeslee

You’ve heard the phrase “too much of a good thing” can be harmful. Today, this is evident with the overuse of the word “toxin” in many media outlets and so-called experts.

Toxicologists, who study toxins, will tell you “the dose makes the poison.” And this can apply to literally anything, including water.

Many people offer their tips to flush toxins from your body through juice cleansing or other methods. Does this work? Essentially no. Your gastrointestinal tract, kidneys and liver already naturally cleanse for you.

Better advice is to eat a healthful diet, exercise, and get some good rest.

www.foodinsight.org/how-to-remove-toxins-from-the-body-cleanse-detox

 

Myths about the Alkaline Diet

Posted on by Karen Blakeslee

peppersCan food change your blood pH measurement? Proponents of the alkaline diet claim that eating alkaline foods can prevent many ailments, including cancer, by changing your blood pH, or acid content.

This fad diet eliminates dairy, eggs, meats and cheeses from the diet. It allows fruits, vegetables, nuts, and plant-based protein foods like beans and soy products.

The body does its own work to regulate blood pH. What foods you eat will not change how the body does this work. While foods can change urine pH, food will not change blood pH or cause negative health issues.

The best diet is eating from all food groups and in moderation.

www.foodinsight.org/alkaline-diet-science-myth

 

Low Oxalate Spinach

Posted on by Karen Blakeslee

Spinach is one of many foods that contains oxalic acid, or oxalate. This naturally occurring chemical is linked to kidney stone formation. Of all foods that contain oxalate, spinach has the highest amount.

USDA Agricultural Research Service scientists have identified eight spinach varieties that are low in oxalate. Researchers analyzed the genetic code of 310 varieties. They found six DNA markers that affect oxalate levels. Research is ongoing.

Other foods that contain oxalate include beets, rhubarb, strawberries, nuts, chocolate, tea, wheat bran, and almost all dry beans. Like spinach, all of these foods can contribute to a healthful diet.

Source: www.ars.usda.gov/news-events/news/research-news/2017/making-spinach-with-low-oxalate-levels/

 

Give Acorn Squash a Try!

Posted on by Karen Blakeslee

September 7 is designated Acorn squash day. So give it a try! It can be served as a main dish, a side, or even dessert.

Roast or steam for easy preparation. Then add it to pasta, puree into a soup, or stuff with your favorite meatloaf mix or apple mixture.

Save the seeds and toast them like pumpkin seeds for a snack.

The shells are useful as a serving bowl or soup bowl.

Acorn squash come in a variety of colors such as yellow, dark green, tan, and orange.

Learn more at www.fruitsandveggiesmorematters.org/acorn-squash.

 

Spinach and Kidney Stones

Posted on by Karen Blakeslee

Spinach is a nutritious and economically important vegetable in our diet. But, many varieties contain high amounts of oxalate, a natural compound in the plant, that can lead to kidney stone formation.

Researchers have now identified eight spinach varieties with low oxalate levels. They analyzed the genetic code of 310 spinach varieties and identified six DNA markers that contribute to oxalate levels. Knowing the amount of oxalate concentrations in these varieties can help breeders reduce oxalate concentrations.

Spinach contains higher concentrations of oxalate than most crops, but it is an economically important vegetable crop worldwide and it’s considered healthful because of its high concentration of a number of key nutrients. Foods such as beets, rhubarb, strawberries, nuts, chocolate, tea, wheat bran, and almost all dry beans also are known to increase oxalate in the urine and may contribute to kidney stone formation.

Source: www.ars.usda.gov/news-events/news/research-news/2017/making-spinach-with-low-oxalate-levels/

 

No Juice Before Age One

Posted on by Karen Blakeslee

Because of rising rates of obesity and dental health issues in children, the American Academy of Pediatrics now recommends against feeding children under age one any fruit juice.

They recommend 100% fruit juice as part of a healthful diet for children over age one. It should be limited to 4 ounces daily for ages 1-3; 4-6 ounces for ages 4-6; and 8 ounces for children 7-18. Toddlers should not drink juice from sippy cups or bottles and not served juice at bedtime.

This change marks the first change since 2001 by the American Academy of Pediatrics.

For details on this new advice, see http://bit.ly/2qHgLV6.

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University