Eating better - fast, easy, inexpensive, healthy and delicious..
Whether you are cooking and baking at home or you are a food and beverage manufacturer, home recipes and commercial formulations that call for eggs often use egg replacers. This can be for a variety of reasons, such as:
We are constantly hearing about the health benefits of various types of oils that are used in preparing our foods. There has been much attention paid to such factors as caloric intake, the content of trans fatty acids, inflammatory triggers, levels of Omega-3 and 6, mono and polyunsaturated fats, and the implication to your overall health in general including obesity and cardiovascular health. What you don’t hear about so often is what happens to these oils when used in cooking, and particular, as their smoke point is reached. This article will provide a lot of information about all the oils we typically used in cooking one way or another with a particular emphasis placed on the implications of cooking with these oils.
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Who doesn’t like a little something sweet now and then? And why has there recently been such a dramatic increase in the number of processed foods that have some sort of sweetener added, more often than not, it is high fructose corn syrup?
This article serves to provide an extensive inventory and inform you about the spectrum of sugars, sweeteners, and sugar substitutes. There is a natural dichotomy inherent to a conversation about sugars; as we know that all sweeteners have some mix of both pros and cons (typically more of these). When you get down to it, all sweeteners are an attempt to fulfill our craving for sugar (raw energy). But like the saying, ‘Ain’t no sunshine without rain’, the pleasures of consuming sugars or sweeteners come with some sort of cost, sometimes more significant than you might imagine.
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The United States Department of Agriculture (USDA) had extended its deadline to August 25, 2017 for submitting comments on GMO labeling of food products.
Genetically modified organisms (GMOs) — also known as GM foods and bioengineered foods — appear in our food supply in various forms, affecting both plants and animals as well as oils, seasonings, and food additives.
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