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 Don’t be embarrassed if you shed a few tears while cutting onions - there’s actually a scientific reason for it. Once an onion is cut, it releases a chemical called syn-Propanethial S-oxide that irritates your eyes. To flush the irritant out, tears are released. If you’d rather avoid the waterworks while cutting these alliums, here are some tips:
🧅 While you don’t want to store uncut onions in the fridge, you can chill the onion for 30-45 minutes before cutting it. This will decrease the amount of irritant that gets released. 🧅 Turn over any cut sides so they’re face-down to limit the release of the chemical. 🧅 Place any cut pieces you’re done with in a bowl on the other side of the room. The distance will weaken the severity of the chemical. 🧅 A sharp knife will reduce the amount of damage to the cells of the onion by requiring less pressure, thereby releasing less of the tear-inducing chemical. 🧅 Remove the root end first and quickly dispose of it. It contains the highest concentration of the irritant.
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 🔆 Sometimes called “L-arginine”, arginine is what’s known as a conditionally essential amino acid. This means that your body can usually produce enough of it on its own.
🔆 Additional arginine levels may be needed for individuals in physiological stress such as recovering from an injury or burns or if they have reduced kidney and small intestine function. 🔆 Functions in the body that arginine can help with include: healing, helping the kidneys remove waste, healthy hormone and immune systems, relaxing blood vessels, and helping build proteins. 🔆 There are many natural, whole food sources of arginine: 🔸 Nuts - Walnuts, hazelnuts, pecans, peanuts, almonds, cashews, Brazil nuts 🔸 Seeds - Pumpkin, watermelon, sesame, sunflower 🔸 Dairy - Milk, yogurt, cheese 🔸 Meat - Turkey, beef, chicken, pork chops 🔸 Fish - Tuna, tilapia 🔸 Whole Grains - Oats, corn, buckwheat, brown rice 🔸 Soy - Tofu, edamame, tempeh  Iron is necessary for moving oxygen throughout your body and helping you avoid feeling fatigued. Without getting enough of it in your diet, everyday activities can be challenging. The good news is it can be found in both plant and animal food sources. Here are some of our favorite plant-based sources of iron:
🌱 Lentils 🌱 Chickpeas 🌱 Edamame 🌱 Cashews 🌱 Pepitas 🌱 Spinach 🌱 Kale 🌱 Dried Apricots 🌱 Olives 🌱 Morel Mushrooms  Our new Burger Plate with Mashed Potatoes and Peas features grass-fed, all beef burgers. While both traditional grain-fed beef and grass-fed beef have lots of health benefits to offer, grass-fed does change things up a little.
• Omega-3 Fatty Acids - While the levels of omega-6 fatty acids are about the same between grain-fed and grass-fed, the amount of omega-3s are up to five times higher in grass-fed. • Conjugated Linoleic Acid (CLA) - Pulling ahead again, grass-fed beef contains twice as much CLA as grain-fed. CLA has some interesting health benefits such as helping reduce body fat deposits and improving immune functions. • Monounsaturated Fat - Grass-fed beef contains less monounsaturated fat than grain-fed beef. Monounsaturated is one of the healthy fats, so depending on what you’re trying to get in your diet, this could either be a pro or con. • Vitamin A - While both types of beef contain vitamin A, grass-fed contains carotenoids such as beta carotene that help boost the effectiveness of vitamin A. • Vitamin E - Both types of beef contain vitamin E, but the amount is higher in grass-fed. This vitamin can help protect your body’s cells from oxidation. • Antioxidants - Because grass-fed cows are eating grass instead of grain, they tend to be richer in antioxidants. • Both Types Are Nutritious - Both grain- and grass-fed beef have lots to offer. They’re both packed with B vitamins, iron, zinc, and selenium. Not only that, but each type contains quality protein and things like creatine and carnosine to help with brain and muscle function. Both are nutritious, they’re just a little different.  Our latest menu features a Fish Taco Bowl, which includes Atlantic cod as an ingredient. Cod is a mild-flavored fish that’s great in all sorts of recipes and also offers an array of health benefits:
▶ Protein - High in lean protein at around 20g per 3oz serving, cod packs the protein without the calories. That same serving is only around 85 calories. ▶ Choline - A nutrient that doesn’t get the spotlight much, choline is a compound that’s used for liver function, brain development, and muscle function. Good news - a 3oz serving of cod contains over half of your daily recommended value of choline. ▶ Low in Mercury - Fish sometimes get villainized in diets due to mercury content, but cod is lower on the ocean’s food chain, making it relatively safe and lower in mercury than lots of other popular fish like tuna and halibut. ▶ B Vitamins - You can get 30% of your daily recommended value of vitamin B12 from a 3oz serving of cod. It’s also a good source of B6 and niacin. Combined, these vitamins help metabolize nutrients, release energy from food, and keep red blood cells and DNA healthy. ▶ Phosphorus - The B vitamins in cod team up with phosphorus to help keep bones and teeth strong, yielding 20% of your daily phosphorus needs per serving. ▶ Selenium - You’ll get 40% of your daily selenium from 3oz of cod. Your body uses this to generate and maintain healthy DNA. |
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