Among all of the “once a year” foods that show during the holidays, festive drinks are a thing too. One of those drinks is eggnog. It’s been around since colonial times (George Washington had a recipe) but today you can buy it premade in a carton. So what’s in eggnog? Here’s what’s in traditional eggnog or what you’ll need if making it yourself:
Store-bought eggnog usually swaps the sugar for corn syrup and reduces the amount of egg yolks due to government regulations. There are also additional stabilizers like guar gum and carrageenan added. As you could probably guess, either kind of eggnog is high in calories and fat. A typical 1-cup serving with no alcohol has 343 calories and 19g fat (11g saturated) as well as 50% of your daily value of cholesterol, so enjoy in moderation.
If the Christmas spirit has you in the mood to get some chestnuts roasting on an open fire, we’re here to help. The best way to roast chestnuts is actually in your oven and it can make for a fun and delicious holiday tradition.
Be sure that the chestnuts you’re using come to a point on the end - those are called sweet chestnuts and that’s what stores will sell. The round ones you may have seen on the ground outside are horse chestnuts and they’re toxic and don’t taste good. Here are the basic steps needed to get the holiday treat going:
Chestnuts are high in fiber, copper, B Vitamins, manganese, folate, and thiamin so they're definitely a holiday tradition to feel good about!
Green tea is one of the few superfoods you can drink and its popularity continues to rise. You can either drink it or take a supplement to reap its benefits. But what are those benefits? Let’s take a look:
The group of vegetables known as “cruciferous” are named after the Latin word for “crucifix” because of the cross-like shape of their flowers. The term has been gaining popularity because the group’s members are some of the biggest nutritional powerhouses. Here are some of the most popular ones:
Top Benefits of Cruciferous Vegetables:
Meal time can be frustrating when you’re offering your children healthy options but they just aren’t into them. Below are some tips that might help get them started on healthy eating habits:
Getting exercise doesn’t have to be hard on your body. Whether you have joint problems or just want to switch things up, here are 8 exercises that won’t do damage to your body but are still effective.
Tomorrow after the big meal, you might feel like snoozing for a bit. What’s up with that? Most people say it’s the tryptophan in the turkey, but that’s not the only guilty party.
🦃 Turkey isn’t especially high in tryptophan; it’s got the same amount as most other meats. Foods like cheese, eggs, soybeans, and pumpkin seeds have more tryptophan than turkey.
🦃 Consuming large amounts of carbs is mostly to blame for the sleepiness. Things like stuffing, potatoes, pies, and cranberry sauce are all carb-rich.
🦃 Carbs trigger an increase in insulin, which leads to an uptake of the amino acids...except for tryptophan. It’s then free to be absorbed by the brain without interference from competitors.
🦃 So tryptophan does play a role in your sleepiness, but turkey doesn’t contain abnormally high amounts of it.
🦃 Overeating pulls blood from other areas of your body to your digestive tract so it can go to work processing everything you just ate. Your brain is one area that feels the effects of this shift.
💤 There are plenty of other factors to consider for your sudden need to nap including:
😴 Relaxing after stressful or strenuous preparations for the day
😴 Drinking alcohol
😴 Getting up early that day
Acorn squash is a small type of winter squash named for its appearance that’s similar to an overgrown acorn. Of all the many varieties of squash, acorn squash is the most nutrient-dense and contains the highest amounts of antioxidants. Here’s what this mighty vegetable has to offer:
• Vitamin C - immunity and white blood cell production
• Magnesium - bone health and relief from depression and anxiety
• Beta-carotene - for eye health and prevention of cataracts and macular degeneration
• Vitamin A - clear skin free of blemishes and healthy cell regeneration
• Potassium - improves blood pressure levels
• Fiber - promotes regular bowel movements and regulates blood sugar levels
• Calcium, manganese, copper, phosphorus - increases bone density to prevent osteoporosis
We’ve all heard the phrase “apples to oranges” - meaning two things are completely different and can’t be compared. Well, we were curious to see just how different they are. Here’s a side-by-side comparison of 1 cup of apples to oranges:
Calories: 🍎65 🍊85
Carbs: 🍎17g 🍊21g
Protein: 🍎1% 🍊3%
Sugar: 🍎13g 🍊17g
Fiber: 🍎12% 🍊17%
Vitamin C: 🍎10% 🍊160%
Calcium: 🍎5% 🍊7%
Vitamin K: 🍎3% 🍊0%
Vitamin B6: 🍎3% 🍊5%
Riboflavin: 🍎2% 🍊4%
Potassium: 🍎4% 🍊9%
Folate: 🍎1% 🍊14%
So as it turns out, apples and oranges really aren’t all that different. Oranges come out ahead for protein by a little, folate by quite a bit, and Vitamin C by 150%. Still, you can’t go wrong with either one as a portable, healthy snack!
Last week we looked at pineapple and the nutritional differences between canned and fresh and mentioned that bromelain was only present in fresh pineapple. But what is bromelain?
• Bromelain is an enzyme mixture that breaks down proteins.
• Pineapple is the only natural food source of bromelain. Amounts are highest in the stem.
• It’s also available as a supplement and can be taken orally or used topically.
• Bromelain is typically taken for a short period of time to promote healing after surgery or trauma.
• It has anti-inflammatory properties to reduce swelling and bruising. It's helpful in breaking up scar tissue as well.
• Pineapple can be used as a powder or in marinades to tenderize meat, but don’t marinate for more than a day, as the bromelain’s ability to break down proteins is strong and will turn the meat to mush if left for too long. Several hours is ideal.
• This breakdown of proteins is why your mouth feels scorched after eating pineapple. The bromelain is destroying the tender insides of your mouth! The difference is your mouth’s cells regenerate, while a marinating cut of meat won’t regenerate.
• Temperatures of 150 degrees or more neutralize bromelain, stopping the tenderizing process.