Tag: fuel

You know that too much sugar is bad for you and that trans fats wreak havoc on your arteries. You also know that if you eat a lot of salt, your heart will suffer. But did you know that there are other things that are added to food that don’t “do your body good”?

You may have read (and skipped right over) these ingredients on nutrition labels, not spending a lot of time wondering to yourself, “what the heck could this be?” Unfortunately, when it comes to food additives, what you don’t know (or are ignoring) may be hurting you.
The side effects that you might experience can range from something as benign as a mild headache to as severe as a cancerous tumor. The key is to be aware and avoid (or limit) consuming them as much as possible. Here are the additives that are the worst for you.

Acesulfame K

Acesulfame potassium (also known as acesulfame K) is an artificial sweetener much like others on the market. It tastes 200 times sweeter than sugar. It’s used in a number of foods, including diet soda, baked goods, sugar-free gum, and fruit juices.

Unfortunately, studies have shown that it may potentially cause cancer and negatively affect the thyroid. The Center for Science in the Public Interest warns people to avoid it. Pregnant? You really want to ditch it—at least until you give birth.
A study published in PLOS ONE in 2013 reported that drinking artificially sweetened soda during pregnancy may increase the risk of asthma and allergies in children.

Food Coloring

What could possibly be bad about a little fake color added to your food? A whole lot. Studies show that some artificial dyes have been found to cause thyroid, lymph, and kidney tumors; cause chromosomal damage; and spur lymphocytic lymphomas.

The good news is that 17 of 24 synthetic dyes have been banned from use in American foods; the bad news is that seven still remain. Some foods are colored with naturally derived substances like beta-carotene and carmine, but many that are petroleum derived are still being added.
Which ones are the worst? Red #3 (found in candy, baked goods, and desserts) has been associated with cancer in animal studies. Red #40 (found in drinks, desserts, candy, and pet food) causes allergy-like reactions. Yellow #5 (aka tartrazine) and Yellow #6 (found in breakfast cereals, soda, gelatin, popsicles, and frosting) cause hypersensitivity and hyperactivity in children and adrenal gland and kidney tumors in animals.

Monosodium Glutamate

Monosodium glutamate (MSG) is a chemical preservative and flavor enhancer that can be found in practically every aisle of the supermarket. More than 40 different forms are added to foods like potato chips, processed snacks, canned soup, fast food, salad dressing, sausages, and packaged rice mixes.

You may not always recognize MSG on a label because it often gets hidden in foods under a different name. Be sure to look for these too: maltodextrin, sodium caseinate, autolyzed yeast, autolyzed vegetable protein, hydrolyzed vegetable protein, or yeast extract.

The U.S. Food and Drug Administration (FDA) has reported so many reactions to MSG that the side effects of consuming it have earned their own name: MSG symptom complex. People who suffer from it report headaches, flushing, sweating, chest pain, nausea, tightness in the chest, rapid heartbeat, and facial pressure after consuming MSG.

Sodium Nitrate and Sodium Nitrites

Both these chemicals are salts that are added to meats to prevent bacterial growth and food spoilage. They not only act as preservatives but also give food a red or pink color. Sodium nitrate and nitrite are most often added to processed meats, including hot dogs, ham, bacon, kielbasa, and luncheon meats.

According to the Center for Science in the Public Interest, eating foods that are high in nitrates and nitrites can increase your risk of cancer, brain tumors, leukemia, and nose and throat tumors.

Chemical Antioxidants

Butylated hydroxyanisole (BHA), propyl gallate, and tert-butylhydroquinone (TBHQ) are three chemical antioxidant food additives that contain oil and fat to keep food from spoiling and to preserve storage life.

You can find these three (or some combination of them) in foods like vegetable oil, chicken soup base, potato chips, fried foods, and some meat products. The Center for Science in the Public Interest warns that these chemical antioxidants may be associated with cancer and recommends that you limit your consumption of foods containing them.

Aspartame

Aspartame (also known by its packaging design as “the little blue packet”) is a common artificial sweetener found in more than 6,000 products. It’s super controversial and has been studied extensively over the past 30 years.

Although the FDA approved its use in the 1980s, the Center for Science in the Public Interest has offered numerous studies that show issues related to the consumption of this product. There are 92 known side effects associated with aspartame use, with the most common being headache, dizziness, change of mood, nausea, change in vision, vomiting, abdominal pain, and memory loss.
Aspartame can be found in foods like diet soda, sugarless chewing gum, pudding, yogurt, salad dressing, fruit drinks, and cereal.

Salmon is enjoying a long moment.
Maybe enjoying is the wrong term, since these cold water fish probably prefer swimming in the ocean to swimming in butter with a lemon garnish. Salmon is so popular with American seafood consumers that it is second only to shrimp, reports the U.S. Department of Agriculture (USDA).

But long certainly does describe the interval of salmon’s popularity, which can be traced back to a new awareness of (and obsession with) a nutrient you will surely recognize: omega-3 fatty acids.
Between 2000 and 2010, scientific journals published something like 12,500 studies on the health benefits of omega 3s. According to the literature, omega-3 fatty acids can improve heart health, give our brains a boost, and even prevent schizophrenia. Salmon is packed with this nutrient and a whole lot more.
Besides, it’s delicious. As a result, both salmon farming and commercial harvesting of the wild population have spiked since 2000.
Salmon’s popularity makes the market confusing for the average consumer. Should you buy Pacific or Atlantic salmon? Which is better for you: farm raised or wild Alaskan? Is “color-added” salmon safe?
Here’s your guide to the language surrounding one of our favorite superfoods.

Atlantic vs. Pacific Salmon

As you might have guessed, these labels refer to the oceans where the salmon in question is typically found. Pacific salmon is far more common than its Atlantic counterpart, but fish farming provides a steady supply of Atlantic salmon for the market.

Pacific salmon is usually identified by variety, which include coho (or silver), chum (or keta), king (also called chinook), sockeye, and pink salmon. These varieties are far more likely to be fished than farmed, but ask your fishmonger for more details. Keep reading for more on the “wild-caught” vs. “farm-raised” issue.

Farm-Raised vs. Wild-Caught

Endangered salmon, like the Atlantic variety, are protected from commercial fishing. Farmers around the world have stepped in to meet the demand.

Wild-caught salmon tends to be leaner and healthier than farmed fish. Ask your fishmonger what fishing technique was used to harvest your fillets, though. Troll lines are among the most sustainable fishing techniques because they limit harvest sizes.
Line-fishing also tends to return higher quality meat, since fishermen must personally handle every animal they harvest. Expect to pay a little more for line-fished fillets.

Farm-raised salmon isn’t necessarily worse for the environment (or for your health). Again, it all comes down to process. Ask your fishmonger what type of farm your salmon was raised in.
According to the Monterey Bay Aquarium Seafood Watch, recirculating aquaculture systems in closed tanks are far more sustainable than net pens, which can contaminate the surrounding ocean with chemicals and waste.
As consumers, we’re trained to respond to terms like “fresh” and “organic.” Of course we want our fish to be both of these things. But before you factor these labels into your buying decision, you should know that there are no USDA or other institutional definitions of these terms when it comes to salmon.

Essentially, they’re marketing terms. That doesn’t mean you should avoid fish that carry these labels, it just means that you shouldn’t let them influence your decision.

Flash-Frozen and Sushi-Grade Salmon

These labels essentially mean the same thing. Sushi-grade salmon is flash frozen on the fishing boat. This kills parasites and makes the flesh safe to eat raw. Flash-freezing is an effective means of preserving freshness, so it’s always a good thing to look for at the fish counter.

Color-Added

Wild salmon gets its distinctive red coloring from the sea plants and algae that make up its natural diet. Farmed fish tend to eat commercial fish food, which definitely does not make the flesh red.

Some farms respond by adding a red pigment to the feed, which is transferred to the flesh of the animal. That’s what “color added” means. It’s better than spray paint, at least.

The rules around eating have gotten so relaxed that for the most part basically anything can become a finger food. If you’re going to a nice restaurant and want to look impressive, however, then you might want to arm yourself with the knowledge of correct dining etiquette. If nothing else, this is good information to have for your next dinner party.

Spaghetti

If you have seen Lady and the Tramp then you know the right way to eat spaghetti.
Just kidding. We can’t lie, though. That impulse goes through our heads almost every time there’s a plate of pasta in front of us.

But the correct way to eat one of the world’s most beloved pastas is with your fork—and fork alone. In the U.S., we often use the spoon to help us kind of ball up the noodles as we twirl with our fork, but that is not the case in Italy or most other places in Europe.

As writer and food critic Trevor Adams told the Daily Mail, “This is eaten with a fork alone and never cut with a knife. The idea of using a spoon as well comes from the USA but is not practiced in authentic Italian homes or upmarket British ones.”

Banana

Certain countries and cultures use fruit as a palate cleanser in between courses. This isn’t especially common in the U.S., but you will often see melons, bananas, or other fruits served with upscale meals in other countries.

If you ever find yourself at a fancy meal where fruit is served and you don’t want to simply peel the banana like we normally do, then you can learn from this YouTube video. In it, Sara Jane Ho explains part of her $16,000 eating lesson plan designed for China’s 1 percent.

Place the banana on your plate, cut off the ends, then take your knife and drag it lengthwise across the banana to open it. Slice the banana into bite-size pieces with your fork and knife and eat it like a cut-up hot dog.

Asparagus

Asparagus can be eaten in different ways depending on what course it is. If it’s an appetizer and there is a dipping sauce, then go ahead and use your hands and dip.

Always have a napkin nearby so your hands aren’t totally gross, and if you are at a networking event, remember to eat with your left so your right is always clean and ready to shake someone else’s hand.

If asparagus is served with your main meal, then, of course, use your knife and fork and cut into pieces and eat. Do not slurp like it’s spaghetti or try to fit the whole spear in your mouth.
Chopsticks
Think you know the proper way to use chopsticks? Think again.

Caviar

It’s still up for debate whether people actually like these fancy fish eggs or if they just think eating caviar makes them look sophisticated. Either way, if you find yourself with an opportunity to eat caviar, the best way is to use a small utensil and plate (neither of which should ever be metal, because if metal directly touches the roe that taste takes away from the flavor of the caviar).

The best materials to use are ceramic, glass, or even plastic—and if you’re really going upscale, mother of pearl or bone. Take small bites and let the taste linger on your tongue.

You can also put it on bread, crackers, or blini, which are little Russian pancakes. If you want the in-depth presentation, check out the 10 steps on wikiHow.

Ice Cream

If you happen to throw a dinner party and want to bring some old school manners back, then you’ll be serving your ice cream with a spork.

In an article on proper food etiquette, Reader’s Digest has this to say: “The point of entertaining guests was not the food, but the company. It was common, for instance, for a host to serve ice cream with a sort of spork, almost ensuring that guests would eat it in a dignified manner before it melted—which it would quickly do if one was taking small, graceful bites in between exchanges of clever repartee.”

No slurping the melting mint chocolate chip until there is nothing left.

Chicken Wings and Pizza

If you’re at a place that is serving chicken wings and pizza, then you’re probably at a place where it is totally appropriate to use your hands.

We understand that on a first date it might seem weird to eat with your hands, but then again, you can learn a lot about a person this way.
Do not cut your pizza into pieces; we aren’t children anymore. And part of the fun of eating some really good pizza is folding it in half. Haven’t you seen Big Daddy?
Laura Gottman is the founder of the Protocol School of Texas, and even she admits that “people make the mistake of attempting to formalize finger foods by using a knife and fork, but when ordering foods that would typically be eaten with your fingers, feel free to pick them up and readily indulge.”

Just have napkins on hand, and be mindful of the extra sauce. Please don’t dissect the chicken wings, though. Nobody wants to see that.

Sushi

Sushi in the United States is usually eaten with chopsticks, but that’s not the traditional way to eat it. In reality, we should eat sushi (cut hand rolls) as finger foods.

If you don’t believe us, take it from Tokyo sushi chef Naomichi Yasuda, who told the LA Times, “Picking up that salmon roll with your fingers is correct. And don’t dunk sushi in your soy sauce—dip it. Just enough to taste the soy, then eat it. Finally, never eat that pickled ginger together with your sushi. Eat it separately. Think of it as the sherbet of a fancy five-course meal—a palate cleanser.”
There is no mention of the spicy mayo, but we imagine that it’s not polite to order and then dunk your sushi it. If it makes you happy, though, go ahead and break the rules.

Mussels

Mussels are messy. Especially when served in a bowl of delicious garlic broth that’s paired with some crusty bread. The best way to eat mussels is with a tiny fork to scoop out the meat, dunk in the broth, and then eat.

If you’re not given the proper utensils, you can also use an empty shell as tweezers or chopsticks to help free the meat. Feel free to ask for a small bowl of water to dip your fingers in so your napkin doesn’t look like it came from a seafood battlefield.

Lobster

Want to know a crazy fact about lobsters? They are borderline immortal. Some of the oldest lobsters in the world lived for more than 140 years.

Males typically live into their thirties, whereas females age to their mid-fifties. They usually die from disease or fishing but not old age. The bigger the lobster, the older it is.
When it comes to eating lobsters, most connoisseurs assert that younger lobsters are more tender. And if you get the opportunity to eat lobster, you’ll want to follow the directions that Reader’s Digest has laid out for readers:
“First, twist and pull the large front claws off. Then separate the pieces of the front claws at the joints. Use a nutcracker to crack the larger part of the claw and pull the meat out with a lobster fork. Twist the tail and the body in opposite directions, pulling the tail free. Discard the green gunk; that’s tomalley, the lobster’s liver.

“Break off the tail flippers and insert your thumb or finger into the flipper end to push the meat out of the tail. Or use a knife to cut the under-shell. Remove the large vein-looking digestive tract so you can enjoy the lobster tail.”

Some people think it’s only important for people with diabetes to monitor their sugar intake. In reality, everyone should be careful just how much sugar they’re consuming.

Many foods have hidden sugar, pushing us far over the daily recommended intake without us realizing it. Fortunately, your body will give you some warning signs that you’re eating too much sugar. Here are a few of those signs.

1. Frequent Urination

If you have to take constant bathroom breaks, that may be a sign that you are eating too much sugar. That’s because of the impact sugar can have on your kidneys and their ability to process fluids.

When blood sugar is too high, the kidneys can’t absorb fluid, so they push the excess out via urination. Keep an eye on this, especially if you’re waking up during the night to use the bathroom.

2. Constant Sugar Cravings

Many of us have a sweet tooth that compels us to eat something sugary. While that’s fine once in a while, it’s a problem if it’s become a routine. Constant cravings are a sign that you are eating too much sugar.

The more sugar you eat, the more you’ll want it. This is because sugar works in your body similar to a drug. It provides an energy burst, then a crash, then a craving to get that feeling again.

3. Weight Gain

Sugar is packed with calories, and because it has no fiber or protein, it doesn’t make you feel full. That’s why it’s so easy to binge on candy and other sugary snacks.

The body tries to convert that sugar to energy for the organs, but it can only burn so much. The rest is stored as fat to be burned later. If you notice you are gaining weight, it may be related to the amount of sugar you’re eating.

4. Acne

Acne happens to many people during their teenage years because our hormones are going through many changes. When we eat sugar, our body goes through similar hormonal changes that can result in acne.

That’s because of the insulin our body produces when we eat sugar. That causes a cascade effect with our hormones that can ultimately lead to acne. For those especially sensitive to these changes, eating sugar is a sure-fire way to get zits.

5. Mood Swings

When someone is coming down from a sugar high, they may be a bit short with people. That’s because this crash makes us feel tired and sluggish—and more prone to snap at minor annoyances.

If you find yourself losing your temper with friends or family for no reason, it may be time to cut back on the sugar.

6. Cavities

Our saliva does a pretty good job of keeping bacteria off of our teeth. When we eat sugar, we throw off the pH balance of our saliva and it doesn’t do its job as well.

This pH imbalance means that bacteria grows and thrives, which can ultimately lead to cavities. If you have tooth pain or issues with your gums, it may be related to the amount of sugar you’re eating.

Your alarm didn’t go off and now you’re sprinting around your house trying to get your kids up, get them dressed, and make sure they have their homework.

You think you have it all under control when your 10-year-old yells, “Mom! Where’s my lunch?” You gasp in panic and he responds with, “Ah geez. You forgot. Looks like I’m gonna have a yucky lunch…again.”

Packing lunches always seems to throw parents in a tizzy. Perfect Pinterest and Instagram lunch pics don’t help our self-esteem much, along with little Johnny’s crafty mom who seems to always have it together with her perfectly color-coordinated meals.

Before you sell your family minivan to hire a full-time chef, check out our easy-to-do, money-saving lunch box hacks that will have you looking like you interned with Martha Stewart for a decade.

1. Use wax paper to wrap your food so that it provides a natural mat.

Eating surfaces are always a problem with school lunches, and paper bags don’t make for the most ideal lunch mat.

Wax paper makes the perfect food wrap and can double as a clean and flat surface for you child to eat on.

2. Make your own lunchables.

It’s fun to eat out of trays with little boxes for each part of the meal—think bento boxes or even TV dinners. You can make your kids their own “lunchables” by separating sides from the main meal into each box.

3. Freeze peanut butter and jelly sandwiches.

These easy-to-make, always-loved lunchtime staples freeze perfectly and are a quick, go-to lunch when everyone’s on the run. Freeze each sandwich in an individual bag so they don’t stick together and can be quickly packed while they’re frozen.

4. Keep food cold using frozen drink pouches.

Accomplish two things with one hack! Keep your kid’s drink cold all day and preserve “must chill” items, together. There’s no leakage (like from ice) and no added weight (like with ice packs). Plus there’s nothing left to accidentally throw away.

5. Make a snack station where older kids can make their own lunches.

Teach your kid a life lesson in self care and save yourself some time! Designate a shelf as the “lunch shelf” where kids can choose from a condiment (dressing, ketchup, mayo), cheese, lunch meat, and veggie (lettuce, tomato, pickle, cucumber) and make their own sandwiches.

6. Use cookie cutters to shape your sandwiches.

Everything tastes better when it’s shaped into a star or a heart or even a penguin. Use cookie cutters to make everyday sandwiches more interesting and fun to eat.

7. Use empty Mio bottles for condiments.

Keeping ketchup safe from spilling is always a problem. Mio is a company that sells water flavoring drops; as it happens, their (empty, washed-out) bottles make the perfect storage containers. They’re small and disposable!

8. Put meat and cheese on a skewer.

Everyone loves shish kebobs and there’s no reason why your kid can’t have them for lunch! Cut meat, cheese, and some veggies into cubes and put them on a blunt-ended skewer stick. If your child’s school won’t allow these, try putting them on coffee stirring sticks.

9. Make smoothies to go.

Mix together your favorite smoothie ingredients and freeze them in disposable Zipzicles ice pop molds or reusable silicone molds. They’ll be a smooth slush by the time lunch rolls around!

10. Make cold cut sushi.

Roll your favorite meat and cheese together with sliced cucumbers or pickles, add a creamy condiment, and slice into individual sushi-esque rolls for a pseudo taste of Japan.

11. Make “to-go” boxes right away.

Save yourself some time by dividing leftovers from dinner right away and placing them in small, microwave-safe containers that can be heated for lunch.

12. Try brunch for lunch!

Substituting breakfast options for lunch is sure to please (and will also give your child a boost of protein). Try making egg mini muffins in typical muffin tins or look out for recipes for savory traditional muffins like ham and cheese.

13. Pack your own single-serving snacks.

Save money and time by shopping at wholesale food clubs for snacks and then packing them ahead of time into single-serving bags. This takes a bit more time but is much more cost-efficient than buying prepackaged servings of snacks.

14. “Build your own salad” is a fun option for kids.

Kids love creating and lunch should be an opportunity to express that! Put different salad items into a storage container with compartments, and let your kids design their own meals.

15. Make your own pizza and put in aluminum foil or quesadilla.

Pizza and quesadillas can be healthy lunch options that your children will flip for. Heat yummy, portable foods like these in the morning, then keep them warm by tightly packing them in aluminum foil.

16. Store warm chicken nuggets in a thermos.

These finger foods make for a great lunch option. Keep them warm for lunchtime by wrapping them in paper towels and place them in a thermos.

17. Stick pretzel sticks in cheese cubes.

Mix two favorites into one super snack by sticking pretzels into cheddar or American cheese cubes.

18. Yes, you can send pasta for lunch.

Filled pasta salad is great at room temperature. Simply pack it into storage containers after dinner and store in the fridge for the next day. It’ll be room temperature by lunchtime.

19. Make your own fruit cups.

Use cookie cutters to shape different kinds of fruit into individual bowls and freeze them until they’re ready to be packed.

20. Make your own granola bars.

Save time and money by shopping at a wholesale food club for fun bar ingredients like oats, chocolate, M&Ms, and nuts. Wrap them securely to keep them fresh and yummy.

21. Make lettuce wraps.

Leftover baked chicken is perfect for next day lettuce wraps. Shred the chicken and put the ingredients into to-go containers that have separate compartments and let your kids build their own feast!

22. Wrap apples to keep them fresh.

Apples are yummy, but no one likes it when they’re brown and mushy after cutting. Keep them fresh by wrapping them tightly in plastic wrap.

23. Make tortillas!

They’re portable, fun to eat and you can put practically any kind of ingredient in them. Make them with fruit for a sweet snack, or make it a fancy feast with prosciutto and sharp cheese.

24. Give them soup.

Nothing warms a tummy like soup for lunch. Store it in a tightly closed thermos and add fun things on side (like crackers or breadsticks) to make it interesting.

25. Make a chip and dip platter.

Give your child healthy and fun options like pita squares and hummus, celery and nut butter, or cucumbers and veggie dip.

26. Make your own trail mix.

You don’t have to be heading out on a hike to love trail mix! Add yummy things like yogurt-covered raisins and dried cherries to make your snack fun and interesting.

27. Let your little one make their own snack stackers.

Cut healthy ingredients like cucumbers, lunch meat, cheese and lettuce into cracker sizes so your kids can have fun and build little sandwiches themselves.

28. Place hot dogs in a thermos.

Ensure that your kid’s lunch won’t dry out by cutting a warmed hot dog in half and placing it in the hot water in a thermos. It’ll keep until lunchtime.

29. Plan and schedule.

It’s often said that a little bit of planning goes a long way. And that’s true with school lunches. Try to plan your week of meals the weekend before so you’re not caught shorthanded. Enlist the help of your kids and they’ll love their lunches even more!

You go to make a sandwich, and you see a spot of green on a piece of bread.

It’s mold. No big deal, right? You’ve dealt with this before. Simply cut off the moldy section and proceed as planned.

Not so fast. According to the United States Department of Agriculture, you could be taking a serious health risk.

“We don’t recommend cutting mold off of bread because it’s a soft food,” says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. “With soft food, it’s very easy for the roots [of the fungi], or the tentacles, or whatever creepy word you want to use, to penetrate.”

That means that you’re only cutting out part of the mold, not all of it.

That’s kind of a big deal, according to the USDA.

Mold is mainly dangerous because it creates mytotoxins, poisons that can cause respiratory distress, vomiting, and other serious issues. Mold is a major source of food poisoning, and ingesting mold can even have fatal consequences in rare circumstances.

Of course, mold isn’t the only food affected by mold. In fact, spores are everywhere; however, bread is especially susceptible to mold infiltration thanks to its porous, slightly moist surface.

Mold spores can easily spread through an entire loaf, sometimes within a few hours, but it isn’t visible until there’s a large concentration of mold spores in a single place. That’s when those green, brown, and black spots start showing up. Therefore, the health risk isn’t confined to those spots (although those are the riskiest bits to eat). 

The exact health risks vary depending on the type of mold on your food.

Fungi from the genus Aspergillus, for instance, can cause a disease in people with immune deficiencies. Penicillium is the genus of fungi that creates penicillin, but the kind that grows on bread can trigger serious allergic reactions.

According to the USDA, there are more than a dozen other common food mold genuses, not to mention hundreds of individual species; without a microscope, you probably won’t be able to definitively identify any of them.

As such, you shouldn’t assume that any mold is safe—even if you’ve eaten it before.

So, what’s the best way to avoid moldy bread?

Simple: Only buy what you need. Don’t load up on bread at the beginning of the week if you aren’t planning on making that sandwich until Friday. This is especially important with fresh breads from the bakery, since they don’t contain the same powerful preservatives as mass-produced commercial loaves.

You can also limit the number of mold spores in your kitchen by cleaning regularly. Store food properly, paying special attention to fruits and vegetables. Clean your refrigerator every few months, and try to keep your home’s humidity level at 40 percent or below.

Finally, don’t just throw away the moldy part of your bread—there’s more mold than what you see on the surface.

“I’m sure some people would really want to press the situation, but bread is cheap,” Gravely told NPR. “Go buy some more.”

There is alarm and concern amongst some people about the chemicals found in our kitchen. Some diets exploit this by pushing for a “chemical-free” lifestyle that they claim keep toxins from the body. What these diets fail to recognize is that literally everything in our kitchen, and everything in general, is made of chemicals.
To illustrate the folly of the “chemical-free lifestyle,” people have warned of dihydrogen monoxide, found in every home. This chemical can cause suffocation, accelerates corrosion, and can be fatal if consumed in large doses. Dihydrogen monoxide, of course, is another name for water.

While this is a somewhat comical example, it does illustrate that all chemicals aren’t the same. Some chemicals are perfectly fine for your body, while others are extremely harmful. The trick is to eliminate harmful chemicals. So just what are some of these dangerous chemicals that you should avoid?
One of the biggest chemicals you’ll want to stay away from, or at least cut down on, is sodium chloride. This is more commonly known as salt. Americans eat far, far too much salt. In fact, it’s estimated that as much as 90 percent of Americans eat too much salt. This is truly a staggering statistic!

The daily recommendation for salt consumption for healthy people is 2,300 mg (it’s less in people with diabetes, high blood pressure, or people over 50). On average, Americans actually consume 3,592 mg per day. This amount is 50 percent more than is healthy. This can lead to hypertension, heart damage, and obesity.
Another chemical to avoid is polytetrafluoroethylene or PTFE. This is what makes non-stick pans non-stick. While they’re convenient when it comes time to clean, they may also be harmful to your health.

PTFE releases a toxic gas when exposed to high temperatures. This has been shown to cause cancer in certain individuals. It’s also been linked to organ failure and damage to the reproductive system. If you’re going to use these pans, use them at a low heat. It’s probably best, though, just to get rid of them altogether.
When it comes to ingredients in your food, you’ll want to avoid pretty much any chemicals found in processed foods. They contain a laundry list of harmful ingredients that can damage your body. The rule of thumb is that if you can’t pronounce it, it’s probably NOT something that should go into your body.

One example is Butylated Hydroxyanisole (BHA). This ingredient is added to processed foods to preserve freshness and may be listed in the ingredients as “E320.” It’s also found in cosmetics, rubber, and petroleum products.
While the dosage in food is very low, repeated exposure may be enough to cause cancer. The state of California has listed it as a carcinogen because high doses have been shown to cause cancer in rats and certain types of hamsters.

In general, if you want to eat healthier you should stick to an organic diet of natural foods. This allows you to control exactly what goes into your food instead of relying on food manufacturers who may be looking at their bottom line as opposed to the health of their customers. Being diligent about eating healthy chemicals and avoiding toxic chemicals can potentially lead to better health. Keep in mind, however, that not all chemicals are harmful.

Many people swear by the raw food diet. These people eat fruits and vegetables that have not been cooked. The underlying theory behind this diet is that cooking fruits and vegetables removes essential vitamins and nutrients.

Proponents of a raw food diet also claim that raw food prevents the buildup of toxins in the body, because raw food is eliminated from the body in about 24 hours—much less time than the 72 hours it typically takes for cooked food to pass through our digestive system. They argue this can prevent certain types of cancer and generally keeps our body working more efficiently.
Some adherents to this diet, however, have reported feeling a tingling sensation in their mouth when eating raw food. The sensation is minor, so some people just thought it was in their heads. It turns out that it’s a real medical condition, not just a figment of their imagination.

This tingling is caused by a pollen allergy in the body. It’s called oral allergy syndrome, and it can come on suddenly in people who may have never had a problem eating these foods before.
Raw fruits and vegetables contain proteins that actually look similar to pollen in the body. The immune system mistakes these proteins for pollen and begins fighting them off, causing that tingling sensation.

Some people have reported that the tingling sensation starts on the tongue, then travels into the throat as the person swallows the food. In some cases, the lips may also swell. This swelling and tingling typically passes in a few minutes.
The reaction is frustrating because it’s difficult to diagnose. The allergy won’t show up on tests to detect food allergies, leading to many misdiagnoses from allergists unfamiliar with oral allergy syndrome. Doctors do expect this condition to become more common as more and more people develop allergies to pollen.
The good news is that this condition is typically not serious. Doctors tend to advise people who experience oral allergy syndrome to avoid foods that cause this reaction. The trigger foods will differ in each person, so people will just have to try different fruits and vegetables to see which foods, if any, cause problems.

Doctors do, however, caution that people should contact an allergist if these symptoms get worse or if they notice symptoms while eating nuts. Since a nut allergy can be fatal, further testing should be done to determine what exactly is causing your reaction.
If your symptoms are minor, doctors recommend cooking or baking fruits or veggies to prevent an allergic reaction. If that’s not possible with a raw food diet, try peeling your foods before eating them. Most of the protein that causes these allergic reactions are found in the skin of fruits and vegetables. An oral antihistamine can also relieve minor symptoms caused by oral allergy syndrome.

Although doctors urge people to be cautious, this condition alone will not cause health problems. If you can tolerate some minor tingling while eating your favorite fruits and vegetables, you should be just fine.

Long gone are the days when Amazon was just for buying books. Now you can use the internet superstore to get healthy by buying foam rollers, Fitbits, protein powder, and even exotic tropical fruits. 

Yes, you read that correctly. Amazon has officially partnered with Tropical Importers to bring you fresh fruit by the pound. Here are some of the more exotic fruits they offer that are hard to find (even in specialty stores).

1. Mamey Sapote

This fruit resembles a more oval-shaped cantaloupe, but the fruits’ bright salmon-colored flesh hints at how much sweeter it is. This delectable fruit comes from trees in southern Mexico, Central America, and Cuba.

Mamey Sapote is a great source of vitamins B6, C, and E. It also has contains significant amounts of riboflavin (B2), niacin (B3), potassium, and manganese. You can get a set of three for $32.49 plus a reasonable $4.49 for shipping. At this price, it’s not an everyday food, but you should try them at least once in your life.

2. Longans

This odd little fruit is related to the more well-known lychee and ackee. To eat it, you have to pop the fruit out of a bark-like shell. The flesh of the fruit is sweet and succulent and resembles a lychee in flavor.

You can eat longan fruit raw (just don’t eat the seed). Chinese cuisine uses the dried fruit in dessert soups and other dishes. This tiny fruit is loaded with vitamin C and also contains riboflavin and potassium.

3. Mangosteen

This purple-husked, white-fleshed fruit reduces inflammation and boosts your immune system. It’s about the size and shape of a tangerine, though its taste is significantly different.

Mangosteens don’t have a ton of nutrients other than vitamin C. One large health benefit they bestow, however, is an antioxidant it contains called xanthones. These substances fight free radicals which cause cancer, making the mangosteen a superfood.

4. Sapodilla

This fruit is also called a sapota in some countries. The flesh has a plum-like texture and toffee-like taste.

Researchers have studied compound extracts from the sapodilla fruit to search for possible medicinal uses. Extracts from the seeds have shown anti-bacterial effects, while extracts from the leaves have shown anti-diabetic and antioxidant effects. The fruit contains significant amounts of iron and pantothenic acid (B5) as well as vitamin C.

5. Guanabana

Westerners may know this fruit better as soursop or graviola. Because graviola extracts have been found to kill cancer cells in rats, some have used this fruit as a cancer treatment. Scientific agencies in the UK and America are quick to point out that there is no scientific evidence to support the claim that guanabana cures cancer in humans.

Buying fresh fruit from Amazon is pricey, but it gives you access to a huge variety of foods you would not be able to otherwise taste. These fruits contain vitamins, minerals, and antioxidants that may be hard to find elsewhere. For a little taste of everything, we recommend a 5-pound variety box.

Selectively breeding plants has allowed humans to create more versatile and plentiful sources of food throughout history. By carefully selecting which plants to breed based on their properties, horticulturalists have drastically changed the appearance and characteristics of many foods.

In the same way that humans turned wolves into Chihuahuas and Great Danes, farmers took wild plants and made them into the foods we see in produce aisles today. Here are three foods that are unrecognizable from when they started.

1. Wild Cabbage

Humans have selectively bred wild cabbage for so many years that the resulting cultivars look like completely different plants. In reality, many of these cultivars are technically the same species.

Brussels sprouts, kale, cauliflower, cabbage, kohlrabi, and broccoli are all of the species of Brassica oleracea. Other popular foods that come from wild cabbage include horseradish, boy choy, rutabaga, arugula, watercress, radish, and wasabi. Every single one of these variations came from breeding three different strains of wild cabbage in different ways.

All of these veggies fall under the category of cruciferous vegetables. The name comes from the fact that the flowers of these plants look like crosses (Cruciferae is New Latin for “Cross-bearing”).

Knowing that they’re related, it’s easier to see the resemblance. For instance, brussels sprouts look like tiny cabbages because that’s exactly what they are. 

2. Watermelon

Many people complain that supermarket produce is selectively bred for all the wrong reasons. Instead of breeding for taste, growers look for hardiness, uniformity, and lack of seeds. Selecting for these qualities can subtly degrade the taste of the fruit or vegetable.

This situation may be true today, but for hundreds of years farmers did the opposite. They bred fruits and vegetables to be the best tasting possible. True, farmers have always taken into consideration disease-resistance and production, but the main goal was to create better and better tasting food.

In the case of the watermelon, humans turned the fruit from bitter and hard to sweet and succulent. We can observe the changes that watermelons went through by  studying paintings through the years.

The giant fruit was a popular subject for still life paintings in the Middle Ages. This allows us to see what watermelons looked like hundreds of years in the past. We can watch them growing redder through the years (which translates to sweeter because the same gene is responsible for redness and sweetness). 

We can also compare modern watermelons to their ancient counterparts because those wild ancestors still grow in the deserts of Egypt and Sudan. Surprisingly, people first harvested wild watermelons to eat the seeds. Now, we’ve gone so far as to create entirely seedless varieties.

3. Eggplants

Have you ever wondered where this large purple veggie got its name? This relative of potatoes and tomatoes used to be white and small. In fact, it looked a lot like an egg.

The Chinese carefully cultivated eggplants to develop the purple skin color and better flavor. They also bred out prickles, which the wild plants had to defend against being eaten.

The result is the massive purple vegetable (or fruit, to be more accurate) that we see in supermarkets today. The evolution of the eggplant is easy to trace because Chinese botanists documented their achievements. From the seventh to 19th century, we can see how farmers cultivated this unique plant.