Food

Food (2)

Some other interesting, or maybe not so interesting facts about tomatoes that you might not have known are:

  1. Rich in Vitamin C but if stored in sunlight the quickly lose the vitamin content.
  2. Store them upside down to preserve them longer, i.e. the stem downwards.
  3. Do not refrigerate them as they will lose their smell and flavour.
  4. The leaves on a tomato plant are toxic.
  5. Green tomatoes will ripen when stored with apples. In France they were referred to as “Love Apples”.
  6. They originate from South America and are related to other plants such as chilli.
  7. The festival called La Tomatina in Spain involves a massive tomato throwing fight.
  8. The acid in tomatoes will remove the stink of a skunk.
  9. Tomato plants have been grown in space.
  10. Finally save money on beauty products as the tomato can condition hair, treat acne (close pores), break down oils in the skin improving overall complexion and help take the sting out of sunburn.

Feel free to send us some more whacky facts about one of the most popular fruits eaten today.

Friday, 07 July 2017 14:01

Healthy Eating and the Salt Issue

I recently watched a programme that described how the amount of salt in food produce has significantly reduced and continues to be a downward trend.  This left me pondering though as to the reasons why initially salt content was so high and secondly the need for us all to retrain our taste buds and eat natural food without adding salt.

Salt occurs naturally in foods as do sugars and vitamins so what is required is the fundamental changes to our diet, correct?

The one thing salt will do is preserve food and before refrigeration and freezing it was a fundamental part of maintain a balanced diet of food types.

The preservative element may explain the initial high content but not fully as many of the foods examined were freeze dried or packed for freezing.  The only conclusion is that the customer was and is demanding the content based on taste.

Our health is therefore in summary being compromised by ourselves and the programme summarised that the constant reduction reprogramming our taste buds was right.  We no longer need salt as a preservative and therefore reducing the content should not be a problem.

So, what should we do to help in improving our health reducing salt?

  1. Buy fresh fruit and vegetables and reduce the amount of processed food purchased.
  2. Do your research on foods, have you ever considered the salt content in cheese?  What about one brand of porridge oats versus another?
  3. Check the salt content traffic light on the packaging. If it is red do not buy it and if it is orange stop and consider why do you need it.  The producers will go further to reduce the content if it is impacting the sale of their products.
  4. Buy unprocessed food and prepare the meal at home.  We live in a society where speed is important but an extra 15 or 30 minutes should be worth the effort and long-term impact on health.
  5. Consider the transport of foods and storage as well as the seasonal consumption.  When a food is in season it is at its best for both quality and taste.

In summary, we cannot depend on the industry to fix our taste buds as they will always have a commercial bias and although foods standards might be forcing the issue we can do so much more ourselves with a little bit of time, effort and thought.

We might enjoy it!

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