Oldways Preservation Trust’s Post

We know that herbs and spices deliver a burst of flavor at mealtime. But did you know that herbs and spices can promote the consumption of healthier versions of classic meals, like chili? Research at Pennsylvania State University, funded by the McCormick Science Institute (MSI), has studied how to remove some saturated fat, sugar and salt from meals while ensuring they remain appealing to consumers. Learn more: https://ow.ly/ZWvo50SbK46 #NationalHerbsandSpicesDay

EXPOSING MYTHS🚨It's time to shine some light on the 5 animal food product myths that have been lurking.🌞🌱 Myth 1: Calcium found only in dairy? Meet its green ally, the leafy vegetables!🥬 Myth 2: Lentils and beans, the new protein sensation. Bye, meat!💪 Myth 3: Make way eggs, oats and chia seeds are the breakfast warriors!🏆 Myth 4: Fish dishes are not the only omega-3 superstars. Welcome flaxseeds and chia!🎉 Myth 5: Can't get healthy fats without animal fat? Avocados and nuts are here to debunk this.🥑 Eating smart means living well! Get started with a Boon Broth Reset!🌈

Article By;wellbeingwiki.blogspot.com About Orange Fruit, Nutrients and Benefits Welcome, This is well being wiki Today we are going to talk About Orange. What you will In this Article About Orange: |About Orange |Nutrients and Calories |Growing region's of Orange |Climate And Temperature |Company's which Export |Benefits And Side Effects About Orange; The orange is a type of citrus fruit that is typically round, orange in color, and known for its sweet and tangy flavor. It is rich in vitamin C and is commonly eaten fresh, juiced, or used in recipes. Orange is a color that is located between red and yellow on the spectrum of visible light. To know More; https://lnkd.in/eGs3GGKt

💫 30 is the magic number 🪄 I’m not 30. There are no magic numbers. But 30 DIFFERENT plants a week is the tipping point for a gut that’s likely to do you favours (specific health conditions not withstanding). So said an American study with 10,000 participants. “They discovered that participants who ate 30 or more different types of plants per week had gut microbiomes that were the most diverse – and hence health promoting” I had assumed that 30 was a somewhat arbitrary number and eating a wide variety of plants is a no-brainer good idea, but it does seem that the science suggests 30 is a tipping point. So it’s something to shoot at. It’s actually way easier than you think because herbs, spices, dark chocolate and nuts all count 😀 But obviously eat beans too, because they are delicious. It was great to see this story on the front page of the BBC website last week. I much prefer it to eating endless portions of carrots and hummus and the big samey portions of plants that have become the 5-a-day mantra in some quarters. But whatever helps us all eat more plants. Variety is the spice (herb, chocolate, bean, veg) of life. #guthealth #eatmoreplants #guthealthmatters #healthyfood _______________________ I am Simon Day, Co-founder of VEGBLOC and The Cultured Collective, investor in and fanboy of Bold Bean Co, all-round delicious plant pusher.

In the world of Food Science, The darker it is, the more nutritionally packed it is. White bread is made from regular flour but undergoes bleaching which destroys major nutrients and fiber. The low fibre level contributes to the reason you eat white bread and quickly become hungry again. Wholewheat bread especially those with seeded condiments are an excellent source of various nutrients. Day 8, #Know_your_food Counting down to #WorldFoodDay

Welcome to the Alpas Food Science Question Series! Think you know your food science? Let’s test your knowledge! Question: What is the primary purpose of antioxidants in food? Hint: Antioxidants are often found in foods like berries, nuts, and dark chocolate. Drop your answer in the comments below! 👇 The correct answer will be revealed soon—stay tuned! Follow Alpas Insights Food Innovations. for more exciting food science facts and innovations! #AlpasFoodScienceSeries #Antioxidants #StayInformed #HealthyLiving #FoodFacts #FoodScience #AlpasInsights

Every grain tells a story of care and quality. Dive into our diverse range of nutritious seeds and grains, the hidden heroes behind your favorite foods. 🌾 #FalconGrains #QualityIngredients https://vist.ly/343pc

Egg Yolk Colors: Unscrambling the Mystery. Eggs, these are food which has luxury nature deal to it uniquness, come with varying egg yolk colors. But have you ever wondered why? Let's dive into it open mystery. Egg yolk color veries on the hen's diet: Marigold Yellow:The unique colour we are use to, Hens fed marigold petals or yellow corn produce vibrant yellow yolks. Deep Orange: Hens eating foods rich in beta-carotene, like alfalfa or sweet potatoes or carrot, lay eggs with orange yolks. Pale Yellow: Hens fed wheat or barley produce lighter yellow yolks. Dark Yellow: Hens eating corn and other grains lay eggs with darker yellow yolks. Red or Pink: Some breeds, like the Marans or Araucana, produce eggs with reddish or pinkish yolks due to genetic factors. Yes, the story of egg yolk color can be seen as a metaphor for life. Just as the hen's diet influences the color of her egg yolks, our own inputs shape our outputs. #doings #outcome #equip.

Breaking Free from the Processed Food Force Field FREE Presentation Thursday, April 11 ~ 5:30 to 6:45 p.m. Longmont CO Natural Grocers, 1745 Main Street No Registration Required--Just Come!   More Info: We've heard the news: 60% of our calories come from processed foods--and most are health-damaging. But in today's crazy busy world, how can we possibly make and eat meals made with unprocessed, real and whole foods? Discover how easy it can be:  ** Watch a quick-cook demo of an easy health-supporting meal (+ light tastings)  ** Learn tips and strategies for smooth and efficient meal-making  ** Explore novel thinking and insights to regain control over our mealtimes--and our health  ** See which processed foods we need to watch out for and what the science says   Includes helpful handouts and recipes  Make 2024 the year to kick the processed food habit!

🌿 The Science Behind Freezing: Keeping Freshness Locked In❄️ Imagine you've just picked a basket of ripe strawberries at their peak. Leaving them out risks losing their flavor and texture. Enter freezing—the superhero of preservation. Freezing food rapidly slows down chemical reactions that cause spoilage. It's like hitting pause on the clock of food decay. By lowering temperatures quickly, ice crystals form, preserving nutrients and flavor. When thawed, those strawberries taste as fresh as the day they were picked. Just as freezing strawberries keeps them delicious, understanding the science behind freezing helps us preserve food's quality and nutritional value, ensuring freshness from farm to table. 🍓 #FoodScience #FoodPreservation #Freshness #FreezingTechniques