Since we have been discussing eggs and egg whites a lot recently, this article is really insightful on the many uses and benefits of egg whites. A versatile ingredient to many recipes, egg whites are used in nearly everything Americans make and consume. The egg has even become rapidly industrialized, where it has risen to a multi billion-dollar industry. Unfortunately, the mass production of eggs has lead to questions of health safety and animal cruelty in the USA. Despite this, the article discusses the true health benefits and uses for egg whites in the human diet, including the many proteins and other components that enhance health.
What other food is similar to the egg, in that it is a common ingredient in many recipes and versatile in its uses?
A study by nonprofit Environmental Working Group (EWG) found that the 2014 draft recommendations from the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) regarding the varieties of low-mercury fish that pregnant women can and/or should. The draft suggested that pregnant women could eat 8 to 12 ounces (or 2 to 3 servings) of low-mercury fish, such as salmon, tilapia, and cod per week. However, EWG just released a report stating that 254 women of childbearing age from 40 states were reportedly eating “as much or slightly more fish than the government recommendations over a period of two months.” Exposure to mercury during pregnancy would negatively affect the fetus’s developing brain and nervous system that could end up causing lifelong deficits in learning, memory and reaction times.
Should the government revise the draft guideline? And should the doctors also be specifically informed about what types of fish (especially those with potential higher mercury exposure like tuna) that pregnant women can and/or should eat?
This article is from The Washington Post, and it states how soy used to be considered a superfood for various years due to its high levels of protein and fiber. Soy was thought to help strengthen bones and low the risks of having cancer.
Nevertheless, soy has lately been having a bad reputation. “There’s nothing unique about soy compared to other beans,” said Alice Lichtenstein, a professor of nutrition science at Tufts University in Boston. Pursuing this further, studies have found that processed foods that contain soy all deliver some protein, but tend to contain more fat, sodium and sugars.
My discussion question for the class is: studies of Asian women have shown that those who eat soy on a regular basis have lower risk of breast cancer that those who don’t. Why do you think this may happen? What properties does soy have that eventually helps prevent cancer?
Here’s the link to learn more about this article and the benefits or disadvantages of soy:
This tasty vegan dish is very simple, but healthy as well. Yesterday, my mom and I made butternut squash pecan tacos. The recipe was for sweet potatoes, but we wanted to use butternut squash instead. The lime juice added such a delightful flavor to the bean dip as well as the overall dish. Along with these simple, yet tasty ingredients, this taco dish is extremely nourishing to one’s body. The bean dip is full of protein along with the vegetables. I would love to make this again, but with the sweet potatoes like the recipe does. Not that the butternut squash wasn’t AMAZING…I just like variety! This is a must try whether you are vegan or not.
Question: Do you think lemon juice would serve the same purpose and flavor as the lime juice?