Fat may seem like the enemy of civilized people—especially sedentary ones. Yet we cannot live without it.
Fat plays a key role in the structure and flexibility of cell membranes, and it helps regulate the movement of substances through those membranes. Special types of fat, known as eicosanoids, send hormone-like signals that exert intricate control over many bodily systems, mostly those affecting inflammation or immune function.
Question: I have a couple of questions regarding eggs. Specifically, what is the best way to store them, and how long do I have
to consume them? My understanding is that the date stamped on the egg carton is the sell-by date, and I have about a week or so after that date to con- sume the eggs. My sister believes the date is an expiration date and says the eggs should not be eaten after that day. Also, my husband, who grew up in Europe, feels it’s okay to store eggs on the kitchen counter, and I’m not sure that is safe. Can you clarify these issues?
Online food shopping is coming into its own. A few companies launched click-and-ship grocery models
at the peak of the dot-com frenzy, but they failed pretty spectacularly. The market was not yet ready.
Today, it’s a different story. Check out these two innovative models, which could add the crucial convenience factor that you or your clients may need to keep you on track with your nutritional health.
Every day there seems to be a new study heralding the work done by the billions of microorganisms in our guts. Probiotics, the live organisms (naturally occurring bacteria) in your body, are working overtime to keep us healthy, and now—according to recent research published in the AHA journal Hypertension (July 21, 2014, doi: 10.1161/HYPERTENSIONAHA.114.03469)— it seems they could play a role in keeping our blood pressure in check.
At any given time, over 100 million Americans are on a diet (MarketResearch .com 2014). That’s about a third of the U.S. population. Despite the hundreds of best- seller diet books and the $60-plus billion Americans spend trying to lose weight each year (Marketdata Enterprises 2014), permanent weight loss remains elusive for most. Even so, dozens of diets remain on the market, each with ardent followers and outspoken opponents.
Which is better: A “natural” product or an “organic” one? Eggs from “cage-free,” “pastured” or “vegetarian-fed” chickens? “Grass-fed” or “grass-finished” beef? “Low-fat” or “reduced-fat” snacks? Or do these terms mean anything at all?
The supply is there, and so is the demand, so why not shop local farms and farmers’ markets from your laptop?
Good Eggs (www .goodeggs.com) brings local groceries right to your doorstep. Order online from the best local farmers and food makers, and your groceries will be picked and prepped to order. So far, only residents of the San Francisco Bay area; Brooklyn, New York; the Los Angeles area; and New Orleans can enjoy the service, which includes aggregating, packing and delivering goods to your door—for free (or you can pick them up). Expansion plans are underway.
People around the world are getting more thoughtful about their food and are seeking quality, sustainability and big flavor on the plate.
Largely driven by chefs, microbakers, microbrewers and small-operation farmers, the growing trend for reviving our culinary history includes dogged pursuit and then loving cultivation of near-extinct heirloom crops and livestock. Dedicated artisans are bringing back some foods from the brink of extinction.
Italian cooking is simplicity defined. This soup makes the most of easily accessible winter vegetables and blends them into a delicious, hearty lunch or dinner that will warm and cheer you and your family on a cold winter night.
Chef Gina Stipo is an Italian-American whose enthusiasm for the cuisine and wines of Tuscany inspired her to make Siena the base from which to pursue her culinary passions. Her cooking classes in Tuscany are taught in English and are accompanied by the history and anecdotes of the Siena area.