In June 2015, the Food and Drug Administration (FDA) made its final declaration that partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not “generally recognized as safe” (GRAS) for use in food. While the FDA expects this action to reduce the incidence of coronary heart disease and fatal heart attacks, trans fat isn’t the only fat that impacts health. Keep in mind that trans fat can still be present in foods that claim 0.00 grams of trans fat. The American Heart Association recommends less than 1 percent of your daily calories be devoted to trans fats, and less than 7 percent be devoted to saturated fats.
Foods that contain good fats include a number of vegetable oils,  including canola oil, sunflower oil, high oleic canola and sunflower oils like Omega-9 Oils, corn oil, as well as fatty fish such as salmon, mackerel, herring and trout.  Other sources include some nuts and seeds such as walnuts and sunflower seeds.
The American Heart Association recommends 15-25 percent of daily calories should be devoted to monounsaturated and polyunsaturated fats. I have a bunch of almond flour in my cupboard leftover from my last flirtation with low-carb eating.* So this recipe published recently in the Miami Herald caught my attention.
The powdered sugar might detract a little bit from the pear resemblance, but it covers the cracks that appear during baking and I’m not sure they’d be quite sweet enough for me without it. But I’m also pretty pleased with what you get by following recipe as written—crisp on the outside, chewy on the inside, not overly sweet, and kind of adorable.
Anyhow, this recipe isn’t going to solve world hunger or save the environment, but it managed to keep me from wasting another package of fish that was probably a day away from limbo. Many of its admirers suggested that at least part of HC&T’s appeal is how perfectly it captured something about childhood.
I haven’t had that combination of food and drink in years, so it would never occur to me to write such a lyric.
I agree that the song and the video are both impressive as hell, but I’m not sure its appeal is due to a faithful representation of exclusively childish experiences and pleasures. I can’t wait until Michelle Obama convinces them to start rapping about fruits and vegetables. I have nothing against well-meaning attempts to make fruits & vegetables seem more enticing. All of which is to say that Hot Cheetos & Takis themselves are not incidental to the song’s success. My favorite childhood snacks were those little daisy-shaped shortbread cookies with holes in the middle, because I could only get them at my babysitter’s house. My equivalent is probably Giant Chewy Sweet Tarts, which a friend and I discovered in the general store at the evangelical Baptist camp where we spent two weeks during the summer after sixth grade.** Like Taylor’s shortbread cookies, Giant Sweet Tarts were exciting primarily because they were novel.
Sometime after returning from camp, the 7-Eleven in our neighborhood started carrying them and we were so stoked. But I’m not sure that’s as crucial as the way the snacks serve as a symbol of distinction from your parents and affiliation with your peers. The fact that they can get the snacks with their own money does matter—but probably only because that means Mom couldn’t stop you from eating them. So why do the Y.N.RichKids express their culinary independence through flaming hot snack foods?
Although some cultures (past and present) include spiciness in their set of basic tastes, it’s actually a tactile sensation—we don’t really taste culinary heat, we feel it. Babies universally reject the irritaste of capsaicin, even if they’re born to chili-loving parents in chili-loving cultures.
This is basically the same process we go through with bitter, astringent, and pungent foods and drinks—including coffee, tea, tobacco, alcohol, stinky cheese, and many kinds of pickles. For example, many people just starting to drink coffee add sweetener and milk to cut the bitterness. Similarly, most people acclimate themselves to alcohol gradually, starting with lighter beers, white wine, and sweet cocktails.
Individual differences in the degree of initial aversion to these stimuli, willingness to endure repeated exposure to them, and the extent of eventual acclimation (or addiction) vary based on genetics, social and cultural influences, and personality factors. However, even among “adult” tastes, the ability to tolerate and enjoy spiciness is peculiar in that it seems to be unique to humans. All of that—the associations with adulthood and danger, the appeal of being a kind of culinary daredevil, the mildly-addictive endorphin hit from capsaicin-induced pain—gets layered on top of the chemical reward pathways that any snacks containing carbohydrates and salt and fat and MSG would trigger. I’m actually surprised this hasn’t gotten more media attention, not because it seems likely to be a real cause for concern, but because any potential health risk associated with “junk food,” particularly one that affects children and is associated with urban, non-white, non-rich people is a prime candidate for moral panic.
If you answered C or D, I admire your attempt to make sense of a senseless world, but you get no points from me. Anyhow, I blame whatever historical contingency landed chemically-leavened grated-carrot-containing baked objects in the “cake” bin and chemically-leavened grated-zucchini-containing baked objects in the “bread” bin for my failure to realize until now that the latter could also achieve its apotheosis under a mantle of sweetened cream cheese.
My garden was the victim of serious neglect this year, so I’m not facing the Great Zucchini Glut of a typical July-August. The grated squash adds some moisture, a hint of green (or yellow, depending on the color of your squash), and maybe a vague nutritional halo to the cake part.
Back at the house, I simmered the smoked pork neck bones in water to start breaking them down while I prepped the “duh, soup” ingredients like onion and garlic.
It occurred to me later that it could have used a little cilantro, so I added some when I made it again at home, and I think that did improve it. Earlier this year, I posted the recipe for a savory cheesy garlic monkey bread, with a note about the name (to recap: it’s either a reference to the monkey puzzle tree or the process of assembling the loaf or the process or eating it, no one really knows).
Like basically all kinds of monkey bread, you assemble it by dipping small pieces of the dough in melted butter. This recipe makes slightly too much for my tube pan, so I put the overflow in a regular loaf pan. Susan Levin, director of nutrition for the advocacy group Physicians Committee for Responsible Medicine has come up with a list of five key foods and food groups that contain high levels of artificial trans fats, which are formed when food makers turn liquid oils into solid fats in a process called hydrogenation, which increases a food's shelf life but also pumps the body full of artery-clogging fat, Newsmax Health reports.
Fast food: Many chain restaurants have moved away from trans fats, using healthier alternatives to fry foods. Margarine: Many oil-based vegetable shortenings, artificial butter alternatives, and stick margarines are loaded with trans fats. Dairy: Milk, cheese, ice cream, and other dairy products are key sources of natural trans fats and the No. Researchers followed up with the children three times during the study period and went over what they ate in the 24 hours leading up to the phone call…Meat consumption raises mortality rates, analysis of more than 1.
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Last week we talked about Cool Ranch Doritos and how with 34 ingredients, you can’t expect a healthy snack. How can the package say “0 Trans Fat” when the ingredient list contains partially hydrogenated oils?
In the last decade, Frito-Lay has done a good job of removing trans-fats from its product line of chips and puffs, but for some reason this product still has them.
If you’re going to have a savory snack, opt for the ones with a small number of ingredients, usually the unflavored tortilla chips.
This entry was posted in Nutrition Label Analysis and tagged artificial colors, doritos, Frito-Lay, inside the label, news, Partially Hydrogenated Oil, Snacks, trans fat by Hemi Weingarten. According to the Food and Drug Administration (FDA), food packages can state that they don't contain trans fats as long as they contain .5 grams or less. The only way to know if a food contains trans fats is to turn it over and read the ingredients.
In addition to Girl Scout cookies, here are 19 other food products that have synthetic trans fats in their ingredient list. Traci D Mitchell is a nationally-recognized Chicago-based nutrition coach and personal trainer and author of The Belly Burn Plan.
Traci D Mitchell is a nationally-recognized personal trainer and weight loss coach who has been featured on The TODAY Show, Dr. The burden of bad public policy has left Chicago’s broad shoulders shrugging – here’s how to fix it.
The FDA has set a three-year compliance period to allow food manufacturers to either reformulate products without PHOs or petition the FDA to permit specific uses of PHOs. There are four different types of fat that can appear on a nutrition label: trans, saturated, polyunsaturated and monounsaturated. Just five ingredients—almond flour, powdered sugar, lemon zest, egg whites, and almond extract. If you generally like your sweets sweeter, you might want to double the amount of sugar in the dough. As with most diet research, it’s hard to tell if the long-term failure is because most people stop following the diet or if weight regain happens even when people stick to the diet. While still warm, dip or roll the cookies in some of the remaining powered sugar and then let cool. Melt some butter in a skillet, toss in a few cloves of minced garlic, season the fish with salt and pepper and maybe a dusting of flour and some dill or curry powder or Old Bay, cook for 2-3 minutes on each side, and voila: dinner. For the first few days after I’d pulled them out of the freezer, I could tell myself they might still be partially frozen. The sauce only takes a few minutes to throw together and reduces while you cook the fish, and it’s decidedly un-boring: velvety coconut milk infused with the classic combination of garlic and ginger, a little funk from the fish sauce, acid from the lime, mild heat from the curry paste, and bright cilantro to finish.


Add the coconut milk, water, lime juice, and fish sauce and simmer over medium heat for 5-6 minutes, until reduced to about a cup. Meanwhile, heat the remaining 2 Tablespoons of fat in a large skillet and season the fish filets with salt and pepper. It was posted August 05, and already had 39K views by the next day when it got its first twitter referral. When I was 12, however, and the ice cream truck would roll up to my tennis camp, that was my exact purchase (along with a whole pickle).
What struck me the first time I watched the video was how well the spicy snack foods stand in for another standard trope of popular music: alcohol and drugs. However, he certainly wouldn’t be the first to argue that the main reason kids like junk food is because of the advertising and the best way to counter the childhood obesity boogeyman is to market apples and carrots to kids as aggressively as Froot Loops and Doritos. Their junkiness and possibly also their spiciness is essential to their cultural significance and song’s meaning and appeal. They fit on your fingers like rings, and the game was to always see how much you could eat before the cookie fell apart and off your fingers.
It wasn’t really because they tasted better than any of the other dozens of varieties of vaguely fruity sour candies—which are basically all the same—but by that point, Giant Chewy Sweet Tarts had become our thing. Browne says that what makes getting money as a kid so sweet is that “YOU HAD EARNED IT BY RAKING THE LEAVES,” but there’s no reference in the song to earning the money. I suspect it has something to do with the related facts that spiciness is an acquired taste and spicy foods can induce a potentially-addictive endorphin release. Actually, in some of those cultures, applying chili paste to the nipple is a traditional  part of weaning practice because no babies like it and all of them learn pretty quickly that Mom’s breast has mysteriously become a source of intolerable pain rather than sweet nourishment. Most people don’t like those things as kids and even adults tend to find them unpleasant the first (or second or third) times they try them. With enough exposure, many find that they like stronger beers, more alcoholic red wines, and maybe even hard liquor neat. Some people have a much stronger reaction to bitter tastes in general (which may or may not be related to aversions to specific flavor molecules like whatever makes cilantro taste like soap to 15% of the population).
And maybe I was too quick to dismiss answer E, because as soon as I realized I could frost what I would normally call zucchini bread, I was suddenly inclined to call it “cake.” In further naming hijinks, without the frosting, I’m pretty sure these become “muffins.” Right?
If I were, I’d probably be knee-deep in fritters and garlicky almond sautes and wouldn’t waste my time with recipes like this, which use a pretty pathetic amount of zucchini.
The brown sugar and vanilla in the frosting give it a kind of caramelly flavor, much like taffy apple dip. Optional: if using currants or raisins, soak them in the orange juice (with a splash of booze, if you like) for a few hours or overnight.
In a separate bowl, whisk together the oil, eggs, vanilla, shredded zucchini, and currants or raisins with the soaking liquid (if using).
Bake for 12-15 minutes (18-22 minutes for standard muffin tins, 45-60 min in a standard loaf pan), until a tester comes out clean or the centers are at least 190F. Let cool in pans 5-10 min, turn out of pans and continue cooling on racks for at least an hour before frosting. Using an electric mixer with a paddle attachment or a spatula and lots of energy, beat the softened cream cheese until it’s soft and airy (3-5 minutes). Optional: add powdered sugar if desired to increase sweetness or to make it stiffer for piping.
I improvised something like it a few weeks ago while staying at a stranger’s house with some friends.
In my own kitchen, I like to toast and grind the spices myself rather than using a prepared blend. You could use another kind of lentil or dried peas, adjust the spices based on what you’ve got or use another kind of prepared blend, substitute cream or yogurt for the coconut milk (or skip that part entirely). If using smoked meat, put it in a large pot along with 8 cups of water and vinegar or wine and let simmer while you prep the other ingredients. If using the homemade spice blend, toast the coriander, cumin, fenugreek, mustard, and cloves in a small pan for about 5 minutes or until fragrant and beginning to darken. Simmer for at least two hours, stirring occasionally and adding more water if it gets too thick. This one is more like what most people call “monkey bread,” with the pieces of dough covered in cinnamon and brown sugar, which caramelize in the oven until the whole thing resembles a giant sticky bun.
However, if you have a sourdough starter that needs regular feeding & culling, you can use it to make a soft, slightly-sweet yeast-risen dough that works just as well. In this version, the buttery pieces get a second coating of brown sugar and cinnamon (although you could substitute cardamom or ginger or cloves or whatever else you like—Alton Brown recommends rosemary).
Tube pans are ideal for monkey bread because they provide lots of surface area—fluted tube pans are even better. Make Dough: Combine all the dough ingredients (only 3 cups of the flour at first) and mix until combined.
First Rise: Cover the bowl and let rise 2-24 hours (1-2 hours if using instant yeast), or until doubled. One of the most recognizable labels of trans fats is Crisco, which starting make its way into kitchen cupboards right around 1911. If you see the words "partially hydrogenated:" on the ingredient label, that particular food contains some amount of synthetic trans fat. When was the last time you've ever seen someone eat just two cookies - one serving - of Thin Mints (two cookies)? This non-profit is on par to make well over $650 million in revenue from these cookies this year.
Until then, it is important to continue to checking a food’s ingredient list to determine whether or not it contains PHOs. You can spot these “hidden” trans fats by reading ingredient lists and looking for “partially hydrogenated oils”. If the former, it’s unclear if that’s primarily a psychological issue (will-power is a limited resource) or if there are physiological reasons (e.g. Lightly coat your hands with oil or butter, pinch off walnut-sized pieces of dough and roll them between your palms to form smooth balls. If they look like they’re browning too quickly, cover them with another sheet of parchment paper.
Store in an airtight container, sprinkled with the rest of the powdered sugar (probably optional). And I think there was something else in the refrigerator in more eminent danger of spoiling. If you wanted it spicier, you could double or triple the curry paste or use green instead of red.
Let the fish sit for a minute, until it starts to glisten and then dust with flour, if using. Objectively, they were crappy, and when I found them years later and bought them for myself for the first time, I ate an entire package of them, slipped over my pinkie, because my other fingers were too big. There was also a sort of art to eating them because they were too big to fit comfortably in your mouth, but were also too hard to bite into. They were part of our identity, and made us feel distinct from the kids whose preferences ran towards Starbursts or MnMs (yawn!) or that one person in every class who actually liked old person candies like Good ‘n Plenty and Jordan Almonds. Both are detected by the trigeminal nerve, which also relays information about texture and temperature to the brain and causes migraine headaches, which may be why spicy foods can be a migraine trigger.
With repeated exposure and social pressure, some kids may begin to accept spicy foods as young as four. But all of those things offer rewards—both chemical and cultural—and as people come to associate those rewards with the initially-offensive stimuli (both consciously and subconsciously), their experience of them changes. In general, the most initially-offensive, hardest to acquire tastes get associated with maturity, sophistication, and power—and also addiction, danger, and vice.
And rats will tolerate spicy food, but even rats that have been acclimated to capsaicin still prefer the chow sans heat if given a choice. For most Americans most of the time, #1 is carrot cake and #2 is zucchini bread, regardless of the ingredient proportions or method. We were wandering around an unfamiliar supermarket trying to figure out how to make dinner in an unfamiliar kitchen, and someone grabbed some sweet potatoes because yams are a man’s crop.
I added the lentils and sweet potatoes and Jerk Seasoning once the onions had started to caramelize and then added the pork bones with their broth and simmered it all until everything had melted into a thick stew and the meat was ready to fall off the bones. You might not be able to taste the difference, but the smell of spices toasting in a pan is one of my favorite parts of cooking. If you want bigger, more distinct chunks of potato, leave them out until the last 30-40 minutes of cooking.
Heat your cooking fat of choice in another large pot for a couple of minutes and then add the onion, garlic, and ginger and cook until the onions are translucent and beginning to turn gold.
Pulverize them along with the turmeric and chili peppers in a coffee grinder or with a mortar and pestle. Add the red lentils, and the smoked meat & the liquid they’re simmering in OR 8 cups of water or broth and the bouillon.
Depending on how active your starter is and how long you let the dough rise, the final product can have as much or as little sourdough flavor as you like (longer rise = more sour).


For a little extra sticky-sweetness, you can sprinkle a few tablespoons of brown sugar in the pan before filling it with bread.
Add more flour as necessary to form a dough that will clean the sides of the bowl and sticks to itself more than it sticks to you—I start mixing with a spoon, but finish with my hands. The rising time will depend on how active your starter is and how sour you want the dough to be. Sprinkle with additional brown sugar or pour half of the “maximum caramel topping” into the bottom. Alternatively, refrigerate for up to 24 hours and remove from cold storage 1-2 hours before baking to return to room temperature. Gently cut around the edges of the pan(s) with a knife, and then invert onto a serving plate. For full or partial reproduction of any material in other media it is required to acquire written permission from Armenian News-NEWS.am information-analytical agency. All marks, brands and names belong to the respective companies and manufacturers and are used solely to identify the companies and products. Eating synthetic trans fats, or any partially hydrogenated oil, are closely tied to increased LDL (bad) cholesterol, Alzheimers disease, heart disease, poor memory and neurological damage, to name a few. Foods can actually make it appear they don't contain this harmful ingredient…even though they do.
The organization that disappoints me the most remains The Girls Scouts. Not all, but some of the Girl Scout Cookies, including the ever-addicting Thin Mints are a hideout for trans fats.
I guess it might prevent them from absorbing moisture, although an air-tight container would probably suffice, especially if you eat them quickly.
I suspect you could probably replace the egg whites with water if you wanted to make them vegan. Including the Brussels sprouts, which I halved and braised for about 10 minutes in a cup of water, the whole meal took about 30 minutes from start to finish.
As of this morning, it’s been seen over 3.2 million times, and I can’t possibly be responsible for more than 1,000 of those. It seems like either a kind of imitation or maybe a brilliant parody of adult paeans to whiskey and cocaine.
Just like I’m sure it would be possible to write a country-western song about meditating and going to group therapy instead of drinking your blues away. The advertized “chewiness” really referred to a sort of vague pliability in the center that really only became chewy with the application of heat and moisture. And, of course, they also distinguished us from our parents, who seemed wholly indifferent to candy of any kind and snack foods in general. Eating them anyway is a relatively small and innocent act of defiance, a way of identifying with your friends instead of your parents and performing a kind of independence and identity with salience for your social world. Food developer Barbara Stuckey refers to spiciness as an irritaste because capsaicin, the active ingredient in chiles, is an irritant, which is to say it causes pain.
Some people are more strongly motivated by the social rewards of liking “sophisticated” foods. In trying to explain the human affection for capsaicin-induced pain, psychologist Paul Rozin discovered that undergrads who like spicy food are also more likely to enjoy roller coasters.
If any or all of those things sound appealing and you have a solitary medium-sized summer squash you don’t know what to do with (or one or two little ones), this could be the recipe for you.
I decided they should become soup, and found some red lentils, coconut milk, smoked pork neck bones, and a cheap bottle of “Jerk Seasoning” (with cumin, coriander, fennel, turmeric, and chilis). For a lot of extra sticky-sweetness, you can combine more brown sugar and melted butter and pour half in the bottom of the pan before filling it with the bread and the other half on top just before baking. You could use a 9×13 baking dish, or a few cake pans, or a large souffle dish, or make individual serving-sized portions in muffin tins or ramekins, just adjust the baking time accordingly (see recipe). As soon as the dough is doubled in size, you can assemble the loaf; however, if you want a lot of sourdough flavor, you should let it rise at least 8-12 hours. Divide the dough into pieces roughly the size of ping pong balls, either by pinching pieces off one by one, pressing the dough into a rectangle and cutting it crosswise with a knife or bench scraper, or forming a long rope and snipping pieces off with scissors. Ironically, the Girl Scouts promote healthy values, including empowerment, leadership and advocacy. In other words, after those two cookies, you've hit the tipping point to measurable trans fats - at least according to the FDA. I'd love to see the Girl Scouts use a little of their own innovation to create a product that can actually improve, rather than harm, health.
And I might have had one of those days when I ordered take out because taking even five minutes to put a piece of fish in a pan and flip it once while nuking some peas seemed too onerous. The method I came to prefer involved softening them between my palms and then breaking them into quarters by folding them until they snapped, which required a sort of slow, consistent pressure. In retrospect, my dad did eat potato chips, trail mix with MnMs, and ice cream, all of which my mom purchased regularly along with all the other groceries.
White wine and sweet cocktails are feminine while male homebrewers often seem to be in a perpetual pissing match about just how hoppy, bitter, and alcoholic they can make their beer.
He theorized that some people enjoy “benign masochism,” or biologically-aversive stimuli in a safe setting. A moderately-neglected garden can produce that much in the average Olympics break between NBC commercial broadcasts. Or leave the meat out entirely for a vegan version and use bouillon or vegetable broth instead, in which case you can reduce the cooking time to 1-2 hours or however long it takes for the lentils to be tender.
Someone at the potluck I took this to asked if there was any alcohol in it, I think because the sourdough starter gives it a mildly boozy flavor. If you want it sweeter still, you can drizzle the finished loaf with a powdered sugar glaze or cream cheese frosting. You can turn it onto a floured surface and knead longer if you like, but it’s not necessary.
Roll each piece into a ball between the palms of your hands, dip it in the butter, roll it in the sugar & spice mixture, and the place them in the prepared pan(s) just barely touching each other or with a little space between them. As a specie, we've learned a few things about what makes our body healthy and what makes our body unhealthy.
Yet the primary money maker remains a product that, in fact, lends itself to the deterioration of health, particularly our youth.
Interested in working with Traci? Get info here. To keep up-to-date,  subscribe to her newsletter. I imagine you could use cinnamon and a dash of cayenne in place of the lemon zest for a spiced version. Anyhow, I’m not interested in losing weight (or it might be more accurate to say I am interested in not being interested in losing weight), but many low carb adherents also claim to experience improved well-being, mental clarity, etc. So the fish entered this sad limbo state where it might have still been edible and I didn’t really want to throw it away, but I also wasn’t particularly excited about opening up the package in case it wasn’t.
It didn’t always work perfectly, which was part of the appeal—there was a technique that had to be honed.
Those may have hit all the same salty, sweet, fatty tastes but because those were normalized as just food, they didn’t seem special or appealing. So maybe what spicy food represents is the experience of pain and danger that humans can enjoy if we know it won’t really hurt us. This is also why recipes for zucchini bread so often describe the squash flavor as “delicate.” That means you really can’t taste the squash at all, but that’s a probably a good thing unless you’re into baked goods that taste like bitter, watery mush. We ate it with a super fast loaf of crusty no-knead bread (made with a full package of of rapid-rise yeast, 2 hour first rise, 30 min second rise, still damn tasty). Speaking of which, adding a shot of whiskey or rum to the butter probably wouldn’t be a terrible idea. Usually, if a food is found in nature - and hasn't been processed or chemically altered - our health thrives.
Which made it all too easy to just ignore it for a few more days until it had reached an even sadder state where I was pretty sure  it wasn’t edible and I didn’t really even need to open the package to find out.
The challenge of getting the pieces to break into clean, equal portions was as much of a reason to eat them as the intense sour-sweetness. But that’s not so exciting to a rat, who gets no social cred for being a daredevil and would probably experience a death-defying simulation like a roller coaster as actual mortal danger, not a super fun experience worth standing in line for many hours. It would be just as good with long-grain rice or flatbread or crackers or just all by itself. Mostly it seems to make me slightly lethargic and depressed, so I never last longer than a couple of months. Lots of people don’t have enough to eat and people like me use far more than our share of resources. On the flip side, if a food has been mucked up by refining, stripping, heating, bleaching, deodorizing, genetically modifying or anti-bioticing (I invented that word right now), our health deteriorates. It’s done when the top is very brown and the internal temperature is 190F or a tester inserted in the center comes out clean.



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