Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Traditional and Delicious Treats

McVitie's biscuits have been popular in Britain since the nineteenth century. I've loved the company's digestive biscuits and Jaffa cakes since my childhood. The digestives are semi-sweet and crumbly. Their wholemeal flour component gives them a distinctive taste. The Jaffa cakes consist of three layers—a chocolate topping, orange flavoured jelly, and a layer of sponge. According to an interesting court case, the delicious treats are indeed cakes. To me, they seem half way between biscuits and cakes.

McVitie's products are available in some stores in North America, but they may be hard to find. Fortunately, they can be ordered online. Two translations may be useful for North Americans when they're reading the information about the products given below. A biscuit is the same thing as a cookie and wholemeal flour is the same as whole wheat flour.

A Brief History of the McVitie's Company

Robert McVitie was the founder of the company known today as McVitie's (spelled with the apostrophe, according to the company's website). He was born in Scotland in 1809 and became a baker. In 1830, Robert and his father opened a provision shop in Edinburgh. The shop did so well that others were opened. When Robert died he left his business to his son, who continued to expand it.

The first biscuit factory was opened in 1888 after it became obvious that baking in shops was no longer sufficient to meet the demand. Additional factories were opened later.

Some highlights of the company's history include the creation of the following:

• the first McVitie's digestive biscuit in 1892 (made by Alexander Grant)
• the wedding cake for the future King George V and Queen Mary in 1893
• the chocolate digestive biscuit in 1925
• Jaffa cakes in 1927
• the wedding cake for the future Queen Elizabeth and Prince Philip in 1947
• the first fully automated biscuit factory in the world in 1948 (located in Harlesden, an area in London)

McVitie's is now part of United Biscuits. As its name suggests, this company consists of several biscuit makers. Recently, United Biscuits became part of Pladis, a global biscuit and confectionary company. Pladis is a subsidiary of a Turkish food group called Yildiz Holding.

Facts About Digestive Biscuits

McVitie's digestive biscuits, or digestives, come in four versions—plain, or coated with milk chocolate, dark chocolate, or milk chocolate plus caramel. The plain version is my favourite. I sometimes buy digestives coated with milk chocolate, however. They are nice right out of the packet and after dunking in tea.

Digestives get their name from their sodium bicarbonate (baking soda) content. It's known that drinking a small quantity of sodium bicarbonate dissolved in water can relieve some types of upset stomach. It's highly unlikely that the chemical in a cooked product can do the same thing, but the creation of the name "digestive" biscuit was probably a good marketing strategy.

The plain biscuits can't be classified as a health food, but they aren't a nutritional disaster. They are made from wheat flour and a smaller quantity of wholemeal flour. The term "wheat flour" generally means the same as white flour. One biscuit contains 2 grams of sugar and 2.5 grams of fat. There are no artificial flavours or colours in either the plain or the coated biscuits (at least in the versions created in the UK).

Some people like to eat cheese with digestive biscuits. Others like to crumble the biscuits and then mix them with a little butter to make a base for a cheesecake or the topping for an apple crumble. I'm not fond of eating the biscuits with cheese, but I love their use in desserts.

Cheesecake With a Digestive Biscuit Base

Dunking Biscuits in Tea

Dunking biscuits in hot tea is an enjoyable activity in the UK, where I grew up. It's a fine art. I love the taste of warm, soft biscuit, but I hate eating soggy bits that have fallen to the bottom of the cup. The length of the dunking time is important. Too little and the biscuit is still hard; too much and it disintegrates.

Several researchers have tried to find the best biscuit for dunking. The rich tea biscuit—including the McVitie's version—has been the winner in every case. It's a relatively hard and dense product that stays intact for the longest time when placed in hot tea. Despite the fact that the chocolate digestive disintegrates faster in hot liquid, it's a popular item for dunking. The heat creates a warm biscuit with soft chocolate, which tastes delicious.

Some people like to dunk their biscuits in coffee or milk, but tea is my beverage of choice for dunking. It would seem strange to me to dip a biscuit into any other type of liquid.

Buying McVitie's Digestives

I currently live in Canada. McVitie's has a Canadian distribution centre that distributes nine varieties of their biscuits to other parts of the country. The products are made in Britain and have the same ingredients as the British ones, which pleases me. When prepared foods are produced or sold in countries other than their original one, they are sometimes made from a slightly different recipe.

The biscuit selection that I find in my local stores is limited and variable. It probably depends on what a store orders or on what is currently available in the distribution centre. Getting the product that I want is often a hit-and-miss affair.

Buying biscuits online allows people to get a specific variety. Good packaging helps to prevent breakage during shipping. It's hard to completely avoid breakage in the plain version of digestive biscuits, however, since they're quite fragile. I often find that the first ones in a packet are crumbled at the edges. They taste just as good whether they're intact or broken, though. In my experience, the chocolate-coated varieties are stronger than the plain one. Amazon sells a six-pack collection of McVitie's digestive biscuits that were made in Britain.

Facts About Jaffa Cakes

Jaffa cakes get their name from Jaffa oranges. The name is a reference to the orange flavoured jelly inside the cakes. The "J" in the name is capitalized because it refers to the city of Jaffa, which is currently part of Israel. The history of the oranges is an interesting topic in its own right. A McVitie’s Jaffa cake contains 6.4 grams of sugar and 1 gram of fat.

The base of a cake is made of Genoise sponge. The sponge is named after the Italian city of Genoa, where it was first created. It's made from whole eggs, sugar, and flour. Air is added to the batter to produce the spongy texture.

The jelly in the cakes contains concentrated orange juice and natural orange flavouring. The gel is produced by the addition of pectin. A cake has to be cut open to see the jelly, which is located under the raised area of the dark chocolate topping.

All of McVitie's Jaffa cakes are made in a factory at Stockport, which is a town in Greater Manchester. 2,000 cakes are produced every minute. Each one goes on a journey of nearly a mile in length and about eighteen minutes in time as it's assembled.

A Trip to a Jaffa Cake Factory

Are Jaffa Cakes a Cake or a Biscuit?

According to UK law, biscuits are considered to be a luxury item and are subject to VAT (Value Added Tax). For some strange reason, cakes are considered to be a staple food and are not subject to VAT. In 1991, Her Majesty's Customs and Excise decided that Jaffa cakes were biscuits (despite their name) and that consumers should pay the tax when they purchased them. McVitie's disagreed and took the case to court.

Arguments for Jaffa cakes being classified as biscuits included the fact that they are sold with other biscuits instead of with cakes and that they are packaged in the same way as biscuits. They are also small and are eaten as a snack with the fingers instead of with a fork. This argument seems a bit weak to me, since I can think of quite a few types of small cakes that are eaten with the fingers instead of a fork. Calling these products a "cake" doesn't seem to be a problem.

The argument for Jaffa cakes being classified as cakes (which won the case) was that cakes become hard when they get stale while biscuits become soft. When Jaffa cakes become stale, they harden. Therefore they must be a cake.

Why Cakes Harden as They Become Stale

Buying Jaffa Cakes

Until quite recently, I could find McVitie's Jaffa cakes in nearby stores. Unfortunately I no longer see them there. There is a wonderful British import store in my area that sells the cakes, however. It takes me quite a long time to drive to the store so I don't go there regularly, but when I do visit it I always find the journey very worthwhile. It's like a trip into my past as I view the once-familiar foods and drinks for sale.

Amazon sells a pack of thirty-six Jaffa cakes from Britain. It might be wise to avoid getting them during the hottest part of the year in order to reduce the chance of the chocolate melting during transport. I think it's worth ordering them online at least once if they can't be found locally, though, especially if someone enjoys the taste of chocolate combined with orange. The cakes may become an individual or family favourite, as they have for me.

McVitie's Company and Products Today

McVitie's still has its own website and still sells one type of cake, which is provided in the form of a packaged product. Today the company's main emphasis is on biscuits, bars, and sweet snacks, however.

The company's hobnobs are an oat-based biscuit and are another variety in my local stores. They come in a plain, a chocolate-coated, and a gluten-free version, though I can't buy the last variety locally. I sometimes buy hobnobs and rich tea biscuits, but I prefer the digestives. Though I no longer eat them, I remember the company's penguin bars from my childhood. They were (and hopefully still are) a delicious chocolate and biscuit product in a bar shape.

It's interesting that some products that the company created 90 to 125 years ago are still very popular. I'm glad that McVitie's still exists and that it still produces some of its early products, even though it's officially part of other companies. Digestive biscuits and Jaffa cakes are two items that have stood the test of time and have remained favourites with the public. I think they're lovely treats.

Questions & Answers

Question: Where are McVitie's chocolate biscuits made?

Answer: You would have to look at the label on the packet that you intend to buy or search for a store selling the product in your country on the Internet. Some countries import McVitie's chocolate biscuits made in the UK. I don't know whether this is true for all countries where the product is available, though.

© 2017 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on May 05, 2020:

I think they're worth trying. I hope you enjoy them if you find them and buy them.

Peggy Woods from Houston, Texas on May 05, 2020:

Digestive Biscuits and Jaffa Cakes are items of which I am unfamiliar. The next time I am in a store selling international food items, like Phoenicia, I will look to see if they are available in our area. Thanks for writing about them.

Linda Crampton (author) from British Columbia, Canada on August 22, 2018:

I love digestive biscuits, too, Liza, especially the ones coated with milk chocolate. Thank you for the comment.

Liza from USA on August 22, 2018:

I love digestive biscuits! My favorite one is dark chocolate. When I'm craving for it I had to go to a store called World Market (they have plenty product from different countries). It's funny because it was so easy to find digestive biscuits in my home country, Malaysia than here in the US. Great article.

Linda Crampton (author) from British Columbia, Canada on July 07, 2018:

Hi, Curt. Thank you for sharing the information.

Curt Sembello from Ha Long Bay, Vietnam on July 07, 2018:

Hi Linda! Plain digestives are a favorite of mine, too. In North America, I very often than not find them in Asian supermarkets. Apparently, the British connection to Hong Kong makes them popular. So, US readers searching for digestives may want to make a trip to their local Asian store. I wish they sold Hob Nobs, too.

Linda Crampton (author) from British Columbia, Canada on November 18, 2017:

Hi, Anita. Yes, they are delicious!

Anita Hasch on November 18, 2017:

They sure look delicious. Can see why they are so popular.

Linda Crampton (author) from British Columbia, Canada on November 17, 2017:

Hi, Peg. Yes, the biscuits would be good in cheesecake. You've made feel hungry now, too!

Peg Cole from North Dallas, Texas on November 17, 2017:

Dunking is a true art with the results clearly visible in the bottom of the cup. I like the idea of using these biscuits as a graham cracker type crust for cheesecake. These photos are making me so hungry.

Linda Crampton (author) from British Columbia, Canada on September 09, 2017:

Hi, Anita. Yes, some people certainly have a knack for business!

Anita Hasch from Port Elizabeth on September 09, 2017:

So interesting. I love stories of successful businesses. Some people just know how to take it to the next level.

Linda Crampton (author) from British Columbia, Canada on June 07, 2017:

Hi, Mary. It's nice to hear about another dunker! I dunk both the plain and the chocolate versions. I don't mind the melted chocolate. I assume the sale was a business decision, as you say, although it is a little sad for a biscuit range with such a big reputation as a traditional British product.

Mary Wickison from Brazil on June 07, 2017:

I love them all and have consumed more than my fair share of them. I too am a dunker, it drives my husband crazy. I personally don't dunk chocolate covered ones as I end up with chocolate on my fingers. These are something I definitely miss about the UK.

I was surprised to read that it is owned by a Turkish holding company. That is like the heart of Britain has been ripped out. The company which has made the wedding cakes for two royal weddings and it is allowed to be sold into foreign ownership? Is nothing sacred any longer? I guess it was a business decision and not one open to public debate.

Interesting article about some of my favourite biscuits.

Linda Crampton (author) from British Columbia, Canada on April 29, 2017:

Hi, Stella. I'm lucky because I can find digestives close to my home, although sometimes only the chocolate or caramel varieties are available. It's good that you have a friend who can buy the biscuits for you.

StellaSee from California on April 29, 2017:

Hi Linda, I love digestives! I also like the plain ones too, I have a friend that travels to London often and I always ask her to buy me some when she comes back. I always wondered where their name came from, I was thinking maybe it's because it has some laxative property, but now I know. Thank you for sharing this with us.

Linda Crampton (author) from British Columbia, Canada on April 18, 2017:

Hi, Glenis. I've been a fan of the biscuits for many years, too. I love eating the plain ones with a cup of tea. I like Jaffa cakes as well, though. I always think of them as a special treat.

Glen Rix from UK on April 18, 2017:

I watched British celebrity baker Paul Hollywood make chocolate digestives on tv yesterday - in Hollywood. Seemed like a lot of hard work for a delicious treat readily available from my corner shop.

I have been a fan of McVities digestives for around 60 years and could enthuse about them at great length! Even into his nineties my Dad even kept a supply ready for me to enjoy when I visited for a daily morning chat and a cuppa. I can also recommend the plain ones to eat with or without cheese. But I can't share my sons' enthusiasm for Jaffa cakes!

Linda Crampton (author) from British Columbia, Canada on March 22, 2017:

Thanks for the visit, Val. Eating digestive biscuits can certainly be pleasurable! I've never heard of a bag of them before, though we might be referring to the same thing. I've always called the biscuit containers packets, but they do resemble a bag. They are delicious, whatever their container is called!

ValKaras on March 22, 2017:

Hello Linda--- Quite a "delicious" hub you wrote. For quite a while I haven't been eating anything containing sugar and flour, but your hub reminded me of my favorite Digestive Biscuits. I liked the plain kind like you do.

I always thought that the name "digestive" was picked at random just for advertisement purpose---but now you clarified that the biscuits contain some baking soda, for which I know that it helps digestion---hence the name.

Thank you for reminding me of all those pleasurable times when I would put the bag (they come in bags) in front of me instead of popcorn and watched a movie.

Linda Crampton (author) from British Columbia, Canada on March 09, 2017:

Hi, Martie. It's interesting to see how many people like the biscuits! I hope I continue to find them in Canada. I appreciate your comment.

Martie Coetser from South Africa on March 09, 2017:

I love this kind of biscuits! Often have it as breakfast or lunch when I'm in a hurry or too busy to prepare something substantial. Thanks for all the interesting information, Linda! We don't have McVitie's in South Africa! Or perhaps I should check again :)

Linda Crampton (author) from British Columbia, Canada on March 07, 2017:

Thanks, Vellur. It's nice to hear about another person who likes McVitie's biscuits!

Nithya Venkat aka Vellur from Dubai on March 07, 2017:

Interesting and informative article about the McVitie's biscuits and cakes. I love the Jaffa cakes and the chocolate Digestives. The Digestive tea biscuit is the best. Thank you for sharing, learned a lot about Digestive Biscuits.

Linda Crampton (author) from British Columbia, Canada on March 02, 2017:

Hi, MsDora. Yes, the cakes are especially delicious. They do seem like a luxury to me! They are a lovely treat.

Dora Weithers from The Caribbean on March 02, 2017:

Alicia, these goodies surely sound like a luxury items. The Java cakes with "a chocolate topping, orange flavoured jelly, and a layer of sponge" sounds delicious. And to think that the company made wedding cakes for royalty. Thanks for sharing the facts.

Linda Crampton (author) from British Columbia, Canada on March 02, 2017:

I think they are delicious! Thanks for commenting, Larry.

Larry Rankin from Oklahoma on March 02, 2017:

Looks delicious!

Linda Crampton (author) from British Columbia, Canada on March 02, 2017:

Thank you, Peter!

Peter Dickinson from South East Asia on March 02, 2017:

Loved it.

Linda Crampton (author) from British Columbia, Canada on March 02, 2017:

Thanks, Nell. I've lived in Canada a long time and love it here, but a part of me is still British. I think it always will be!

Nell Rose from England on March 02, 2017:

Oh you are so English! lol! now I want a Jaffa cake! being English I love my digestives and jaffa cakes, I buy them all the time. great info about who started the whole thing, and where. loved it! Now, where are my biscuits?

Linda Crampton (author) from British Columbia, Canada on March 02, 2017:

Thanks for the comment, Jackie. I think the combination of chocolate and orange is delicious. It's definitely worth trying if you haven't tried done so before.

Linda Crampton (author) from British Columbia, Canada on March 02, 2017:

Hi, Bill. Yes, chocolate makes many foods taste great! I love it, especially milk chocolate.

Linda Crampton (author) from British Columbia, Canada on March 02, 2017:

Hi, Manatita. Thanks for repeating your comment! It can be very inspiring to read about people who work hard and achieve success. The person that you describe sounds like a great example.

Jackie Lynnley from the beautiful south on March 02, 2017:

Chocolate and orange...sounds like an interesting combination. I have been thinking of baking that combination in a recipe lately, having seen it mentioned somewhere else. Might give these a try, thanks for jogging that memory.

Bill Holland from Olympia, WA on March 02, 2017:

Never heard of them, never tasted one, obviously, but if they were to have chocolate on them, I would love them. :)

manatita44 from london on March 02, 2017:

Lost my long comment. AAH!

Anyway, nice to hear of Robert Mc Vitie's and his own history, as well as the durability of his products. Some really amazing and tempting, succulent and scrumptious-looking pictures. Now I'm glad I wrote my Ode to Chocolates.

Cakes or biscuits? Something for the wit of the Tax man, perhaps.

I work for Reed who has done his autobiography. An inspirational book about his humble roots and how he got going. It reads like a manual for success. Just imagine he is still alive and the son runs a very successful, large and international company.

Well into his late eighties, the father still exercises and keeps fit, I believe. Nice to read about people with drive who started poor and made the seemingly impossible possible. Another excellent Hub.

Linda Crampton (author) from British Columbia, Canada on March 01, 2017:

Hi, Flourish. I'm interested in traditional foods from different places, too. The cultural aspects of food can sometimes be fascinating. Thanks for commenting.

FlourishAnyway from USA on March 01, 2017:

I haven't heard of these. Having moved around a fair amount within the US and travelled some abroad I am intrigued by local or regional (in this case international) foods. So interesting ... the lawsuit fuss about biscuit or cake. Sounds like America's court system.

Linda Crampton (author) from British Columbia, Canada on March 01, 2017:

It's great that there are ways to get the cakes in North America. I would miss them if I could never find them! Thank you for the comment, SimeyC. I appreciate your visit.

Simon Cook from NJ, USA on March 01, 2017:

When I moved over to the US, I used to get my dad to bring Jaffa Cakes over every time he visited - my kids love them! Now we can get them online, my dad no longer has to risk an inspection at the airport! Great and interesting article! I remember the court case about Jaffa Cakes!

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

What Is Shortbread?

Shortbread is a wonderfully rich and buttery biscuit with a melt-in-your-mouth texture. It's available in stores at any time of year but is traditionally associated with the Christmas season. It's a lovely treat on its own or with a cup of tea or coffee.

Individual biscuits (the United Kingdom term) or cookies (the North American term) are easy to make at home. The recipe contains only three essential ingredients—sugar, butter, and flour—and produces a delicious result. Extra ingredients can be added to produce a wide variety of flavours.

Shortbread has been popular for a long time and has an interesting history. It's associated with Scotland but is also popular in other parts of the UK and in other countries. I always have some in my home at Christmas. Like Christmas cake, pudding with custard, and mince pies, shortbread is a traditional part of my family's holiday celebration.

Why Is Shortbread Called "Short"?

Shortbread is thought to have originated in medieval times, but the recipe may have been discovered even earlier. The reasons why the biscuit is known as "short" and as "bread" are somewhat puzzling. Food historians have given some possible explanations for the puzzle.

In baking, "short" is an old term meaning crumbly. The high fat content provided by the butter in shortbread stops gluten strands from developing and produces a crumbly texture. Gluten is a protein complex in wheat and some other grains that acts as a binder in baked goods. The biscuit does contain some gluten, however. It's not a safe product for people with celiac disease. Gluten ingestion can cause major damage to the intestinal lining of someone who has the disease and may lead to other complications as well.

Shortcrust pastry is another example of a high-fat product that has short in its name. This pastry is made with half as much fat as flour and has a flaky texture. The traditional ingredient ratio in shortbread is one part sugar, two parts butter, and three parts flour. Today, all-purpose wheat flour is usually used, but shortbread was once made from oats.

Why Is Shortbread Called "Bread"?

It's believed that the first stage in the historical development of shortbread involved bread dough. This dough was baked like bread at a relatively high oven temperature and then dried in the oven at a low temperature. The double cooking process produced a dry, rusk-like product that stayed fresh for longer than bread.

Etymology of the Word "Biscuit"

The rusk created from the bread was known as biscuit bread. The word "biscuit" is an Old French term. According to various sources, the time period when Old French was spoken stretched from the eighth or ninth century to the thirteenth or fourteenth one. "Bis" comes from Latin and means twice, and "cuit" is a French word meaning cooked.

It's thought that at some point in time, butter was used in the biscuit bread recipe instead of yeast. The resulting biscuit then became known as shortbread.

Rounds, Wedges, and Fingers

Today, shortbread is served in the form of large rounds, triangular wedges, thick rectangles (or fingers), and small biscuits or cookies. The smaller pieces will probably be the easiest to find in stores. I've never seen a large round for sale where I live, but they may be sold elsewhere.

Triangular wedges are also known as petticoat tails. The shape of the pieces is thought to have reminded people of the flared fabric in an Elizabethan petticoat. Petticoats are garments that women used to wear under their dresses.

Scottish Traditions

Today, shortbread is strongly associated with Scotland and is served at many Christmas and Hogmanay (New Year's Eve) celebrations there. It's also part of the First Footing tradition. In this tradition, the first person who steps into a home in the new year has the ability to bring good luck for the rest of the year. The person must carry certain items with them to ensure the good fortune. One of these items is shortbread.

Breaking the biscuit over a bride's head is another old tradition that's still followed in some parts of Scotland today. Another is to eat the biscuit with cheese, especially during new year celebrations. The cheese provides a savoury taste as a pleasant contrast to the sweetness of the biscuit.

Modern Products

Early petticoat tails contained caraway seeds, which are generally left out of modern mixtures. Today's shortbread is available with added fruits, nuts, spices, citrus zest, and vanilla essence. The biscuits may also contain chocolate chips or be covered with chocolate.

The products with additions are very nice, but I also like the plain versions. The buttery flavour is sometimes more pronounced in these versions, assuming the maker has used butter instead of vegetable oil in their recipe. In my opinion, shortbread made with vegetable oil doesn't deserve its name.

The makers of today's products may substitute icing sugar (also called powdered sugar) for some of the regular sugar and rice flour or corn starch for some of the flour. The rice flour is said to provide a slight sandiness to the texture of the biscuit, which some people like. The makers may also add a little salt to bring out the flavour. The surface of modern products is often decorated with a pattern that is created with a mold or the tines of a fork.

Making Cookies or Biscuits at Home

The basic recipe for making shortbread cookies is very simple. All that's required is to mix butter, fine-grained sugar, and flour together to form a dough and then bake the dough in an oven.

The cookie recipes in the videos above and below are quick and easy. They are great recipes for people who are new to making shortbread or for people who don't have much time for baking. They are also versatile recipes that allow for the addition of tasty extras like dried fruit, spices, and essences.

Since the characteristics of the biscuit depend on its butter content, it's important to buy the most flavourful butter that you can find if you're making cookies at home. I prefer to buy organic butter containing only natural ingredients and no added colour or salt. It's not something that I have in my kitchen all the time, but when I do buy butter, I like it to be of high quality.

Making Wedges or Petticoat Tails at Home

Making petticoat tails may not be quite as simple as making small cookies because the tails are traditionally cut from a larger biscuit. Several factors can produce a disappointing product when a round for wedges or petticoat tails is baked. Some recommended precautions are described below.

• Follow the instructions in the recipe carefully.
• Treat the dough gently once it's formed. Pat it into the tart pan or another round container.
• Don't fill the container completely. This ensures the dough can spread as it bakes.
• Score the dough into pieces as though cutting a pie. "Scoring" means making shallow cuts in the dough so that it's easier to cut without disintegrating once it's baked.
• Pierce the surface of the unbaked biscuit with a fork, toothpick, or skewer. This creates a decorative pattern, but more importantly, it allows steam to escape from the biscuit as it bakes and prevents it from puffing up. Pierced shortbread is said to have been "docked".
• Consider removing the centre of the round, since this sometimes refuses to harden during baking. The centre can be baked on its own to make a cookie.
• Some recipes recommend chilling the round in the refrigerator for at least twenty minutes before putting it in the oven.

Store-Bought Cookies

I think that anyone interested in shortbread cookies should make them at home at least once before they buy a commercial brand so that they know what the cookies should taste like. Some commercial varieties are quite bland in taste or are overly sweet and may discourage someone from eating the biscuits again.

I've discovered that there is at least one good type of commercial shortbread available. My favourite type out of all the ones that I've tried so far is the Walkers brand. Their biscuits come in different varieties, but all of the plain kinds contain only wheat flour, butter, sugar, and salt. Walkers is a Scottish company that sells gluten-free shortbread as well as the traditional type.

Packets of Walkers cookies are available in stores all year long where I live. I recently saw the gluten-free version in a local supermarket. Instead of wheat flour, it contains a flour mixture made from rice, maize (corn), and potato starch. It's good that cookies without gluten are available for those who mustn't eat the substance, though I don't know what they taste like.

Walkers also sells shortbread cookies in special containers at Christmastime. One year, one of the teachers in my school found the cheerful snowman container shown below. I've seen it in stores every year since then. The snowman has an uneven base and rolls around when pushed. The tin contains miniature versions of the cookies. I've also seen a Scottie dog tin and a Christmas tree tin in one of my local stores. Unlike the snowman, they don't wobble.

Millionaire Shortbread

Millionaire shortbread is not at all traditional, but it is delicious, especially for those who love caramel and chocolate. It's a triple-layer bar made of a shortbread base, a caramel centre, and a chocolate topping. The combination of flavours is wonderful.

The caramel is made by heating sweetened condensed milk for at least an hour. The heat causes the milk to change into a creamy brown sauce with a lovely taste. The longer the milk is cooked, the thicker the sauce becomes. The sauce is known as dulce de leche, which is a Spanish term. The treat is believed to have originated in Latin America.

The bars can be time-consuming to produce, but I think the effort is very worthwhile. When there's no time to make them, though, a piece of plain shortbread is a lovely treat at Christmas or at any other time of year.

References and Further Reading

• "The History of Scottish Shortbread" via Historic UK
• "Shortbread" via British Food: A History
• "Celiac Disease" via Government of Canada Website

© 2014 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on February 26, 2020:

I love shortbread, too. I think it's a delicious treat. Thank you very much for the comment.

Travel Chef from Manila on February 26, 2020:

I love store-bought shortbread. The taste and texture of it is just perfect for me. I think I need to try making a homemade version of this aside from just cookies. Such a wonderful article!

Linda Crampton (author) from British Columbia, Canada on November 19, 2019:

Hi, Liza. I think I would like cookies with "butter" in their name! Thank you for the comment.

Liza from USA on November 19, 2019:

Yesterday, I made butter cookies and I think they both quite similar. Perhaps just slightly different in the ingredients such as sugar and butter used in the mixture. Thank you for sharing this interesting article, Linda.

Linda Crampton (author) from British Columbia, Canada on February 11, 2018:

Hi, Shizette. I love shortbread, too! It does go very nicely with tea. Thank you for the visit.

Shizette on February 11, 2018:

Absolutely LOVE Scottish shortbread. Ate it all the time growing up as a child... its truly indulgent with a nice cup of English breakfast tea. Definitely need to make these sometime (soon).

Linda Crampton (author) from British Columbia, Canada on August 16, 2015:

I love buttery shortbread, so I'm sure I'd like the version sold in your country! Thank you very much for the comment and for sharing the information.

Charito Maranan-Montecillo from Manila, Philippines on August 15, 2015:

I've tasted shortbread from the U.K. and loved it, Ms. Linda!

I have yet to taste petticoat tails and millionaire shortbread bars. (They look so yummy!)

In my country, one local cookie manufacturer has also come up with its own version of the shortbread. You should try it! You'll love its buttery flavor.

Linda Crampton (author) from British Columbia, Canada on December 15, 2014:

Hi, vespawoolf. I agree - shortbread can be very addictive! It's often hard to stop at just one piece. Thanks for the visit and the comment.

Vespa Woolf from Peru, South America on December 15, 2014:

Shortbread is so addictive and delicious! I also like Walker´s of all the commercial brands available. But homemade is even better. The millionaire´s shortbread looks fabulous. I hope to try it next time I make shortbread. Thank you for this useful Hub!

Linda Crampton (author) from British Columbia, Canada on December 14, 2014:

Thank you for the comment, the votes, the share and the hugs, Maria! The millionaire shortbread is certainly a guilty pleasure, but it's a delightful one, too! I hope the week ahead is a great one for you and that your enjoy your semester break.

Linda Crampton (author) from British Columbia, Canada on December 14, 2014:

Thank you for the comment, the votes, the share and the hugs, Maria! The millionaire shortbread is certainly a guilty pleasure, but it's a delightful one, too! I hope the week ahead is a great one for you and that you enjoy your semester break.

Maria Jordan from Jeffersonville PA on December 14, 2014:

This post is not "short" on detail, information and the incentive for me to get some shortbread in this house STAT!

The Millionaire Shortbread looks like a guilty pleasure I could enjoy on January 6th and any other day of the year it was available...I look forward to giving this a try over semester break.

Voted UP and UABI and sharing. Hugs, Maria

Linda Crampton (author) from British Columbia, Canada on December 13, 2014:

Thanks for the comment, Kim. Merry Christmas to you, too! Scottish shortbread is certainly delicious. I love it.

இڿڰۣ-- кιмвєяℓєу from Niagara Region, Canada on December 13, 2014:

Hi Linda. I remember making shortbread as a teenager after learning to do it in home-ec class at school and did a pretty decent job. Although, my sister-in-law's mom is originally from Scotland and made some one year and it was to die for! Maybe I'll try it again. Thanks for sharing! Merry Christmas! Kim

Linda Crampton (author) from British Columbia, Canada on December 11, 2014:

Hi, VioletteRose. I think that shortbread is a delicious dessert, too! Thank you very much for the comment.

VioletteRose from Atlanta on December 10, 2014:

Shortbread is definitely a delicious dessert to have for holidays, and of course any day! I actually wondered about how they got the name, thanks for explaining it :) Very informative.

Linda Crampton (author) from British Columbia, Canada on December 10, 2014:

Hi, Deb. Thanks for the comment. Scotland has some great recipes to offer us!

Deb Hirt from Stillwater, OK on December 10, 2014:

Sounds fabulous. Now, hand over some authentic Scottish recipes, and I will be happy.

Linda Crampton (author) from British Columbia, Canada on December 09, 2014:

Hi, ignugent17. Thanks for the visit. I hope you find some shortbread to try this Christmas!

ignugent17 on December 09, 2014:

Great idea for the season. I do hope I could taste one. Thanks for the information about short bread. It is nice to know how they made it. :-)

Sudiksha from Nepal on December 06, 2014:

you are welcome Aliciac!

Linda Crampton (author) from British Columbia, Canada on December 06, 2014:

I love gooey caramel too, Cynthia. That would be delicious with shortbread! Thank you very much for the visit.

Linda Crampton (author) from British Columbia, Canada on December 06, 2014:

Hi, monia saad. Thanks for the comment and for bookmarking the hub.

Linda Crampton (author) from British Columbia, Canada on December 06, 2014:

Thank you very much, itsmesudiksha! I appreciate your visit and comment.

CMHypno from Other Side of the Sun on December 06, 2014:

Sounds delicious Alicia. Have to say the millionaire's shortbread is my favourite, especially if the caramel is nice and gooey!

monia ben saad from In my Dream on December 06, 2014:

bookmarked and this is great hubs contain smart idea for christmas

Sudiksha from Nepal on December 06, 2014:

beautiful article! i had never heard of this before but sounds very interesting. and informative too!

Linda Crampton (author) from British Columbia, Canada on December 05, 2014:

Hi, Vellur. I appreciate your comment and vote. Thanks for the visit!

Nithya Venkat from Dubai on December 05, 2014:

An interesting and informative article about shortbread. Never knew there were so many types and now I know what "short" actually means. Voted up, great hub.

Linda Crampton (author) from British Columbia, Canada on December 05, 2014:

The shortbread that you've described sounds just perfect, pstraubie! Melt-in-your-mouth shortbread made with love is the best kind in the world. Thank you very much for the angels!

Patricia Scott from North Central Florida on December 05, 2014:

One treat that Momma only made at Christmas time was shortbread. It melted, literally, on our tongue. It was a delight that I make each year too. It takes me back to the little girl who was with Momma when she created this delightful treat each year.

Thanks for sharing this with us.

Angels are on the way to you ps

Linda Crampton (author) from British Columbia, Canada on December 04, 2014:

I agree, Dianna - chocolate does make (almost) everything better! I do love shortbread with chocolate, but my favourite type of shortbread is actually the plain kind. I will probably be eating both types this Christmas, though! Thanks for the comment.

Dianna Mendez on December 04, 2014:

I should not read posts such as this before bedtime. You have me wanting shortbread cookies! I love the million dollar version, chocolate makes everything better. Your post is perfect for this season.

Linda Crampton (author) from British Columbia, Canada on December 03, 2014:

Thank you for commenting, MsDora. I appreciate your visit.

Dora Weithers from The Caribbean on December 03, 2014:

The shortbread cookie turns out to be a rather interesting item after all. Thanks for all the shortbread information and the recipe variations.

Linda Crampton (author) from British Columbia, Canada on December 03, 2014:

Hi, Pamela. Thank you very much for the visit and the comment. I hope you enjoy the upcoming Christmas season!

Pamela Oglesby from Sunny Florida on December 03, 2014:

I love shortbread and thought maybe it had a long history, but really didn't know. I think it is delicious and the Millionaire Shortbread Bars mayb not be traditional, but they look good. Very good hub at the perfect time of the year.

Linda Crampton (author) from British Columbia, Canada on December 03, 2014:

Thank you very much for the lovely comment, Martie! I appreciate your visit and votes a great deal. I usually eat shortbread with tea. I'll have to try it with coffee again!

Martie Coetser from South Africa on December 03, 2014:

Oh, Alicia, you deserve a golden medal. Who, but you, can write such an informative and excellent article about shortbread - something we take for granted. The meaning of 'short' in bakery was quite a surprise. Voted up, informative and delicious with coffee :)

Linda Crampton (author) from British Columbia, Canada on December 03, 2014:

Hi, poetryman6969. I actually like caraway seeds, although I'm not sure that I'd like them in shortbread! Thanks for the visit.

poetryman6969 on December 03, 2014:

Looks tasty. Glad they deep sixed the caraway seeds. I don't like them.

Linda Crampton (author) from British Columbia, Canada on December 02, 2014:

Hi, Bill. It's nice to hear from someone else who loves shortbread as much as I do! Thanks for the comment. I hope you have a great week as well.

Bill De Giulio from Massachusetts on December 02, 2014:

Hi Linda. I absolutely love shortbread. When I was a kid my aunts would make it around the holidays. I like it plain and simple with nothing added. Great hub for the holidays, have a great week.

Linda Crampton (author) from British Columbia, Canada on December 02, 2014:

I hope you and your hubby enjoy the recipes, Peg!

Peg Cole from North Dallas, Texas on December 02, 2014:

We were just in the grocery store today when the hubby looked longingly at a box mix for shortbread cookies with Hershey's kisses on top of each. I balked at the price and promised him I'd make some from scratch. Thanks so much for the recipes.

Linda Crampton (author) from British Columbia, Canada on December 02, 2014:

Hi, Peg. Thank you very much for the comment and the pin! I like many different types of shortbread, but the plain varieties are my favourite. Like you, I think that any day is a good time to eat shortbread!

Peg Cole from North Dallas, Texas on December 02, 2014:

Bookmarking and pinning this great source for a variety of shortbread recipes. I can't wait to try the plain buttery one. Any day is a good day for shortbread or cookies.

Linda Crampton (author) from British Columbia, Canada on December 02, 2014:

You're welcome, Audrey!

Audrey Howitt from California on December 02, 2014:

I will have to try it! Thank you!

Linda Crampton (author) from British Columbia, Canada on December 02, 2014:

Hi, Audrey. Most shortbread contains gluten, but luckily there are gluten free versions available. Walkers sells gluten free shortbread. Bob's Red Mill sells a gluten free shortbread cookie mix which is very convenient for home bakers to use.

Audrey Howitt from California on December 02, 2014:

So can those of us who are gluten free eat short bread? I love it, but tend to stay away from gluten products

Linda Crampton (author) from British Columbia, Canada on December 02, 2014:

Thank you very much for the vote and the share, ologsinquito. When I eat shortbread with a beverage, it's nearly always tea instead of coffee. The flavours of shortbread and tea seem to go together very well.

ologsinquito from USA on December 02, 2014:

I agree that shortbread would probably taste much better with tea than with coffee. Voted up and shared.

Linda Crampton (author) from British Columbia, Canada on December 01, 2014:

Thanks for the visit and the comment, Flourish. I was surprised when I discovered that there was a National Shortbread Day, too!

FlourishAnyway from USA on December 01, 2014:

I've wondered about the name a time or two, so thanks for answering that! That recipe looks really good! And who knew there was a National Shortbread Day? Great hub!

Linda Crampton (author) from British Columbia, Canada on December 01, 2014:

Thanks, Maren Morgan. I appreciate your comment.

Maren Elizabeth Morgan from Pennsylvania on December 01, 2014:

Very informative - thanks!

Linda Crampton (author) from British Columbia, Canada on December 01, 2014:

Hi, Bill. Shortbread is certainly worth trying! Thanks for the visit.

Bill Holland from Olympia, WA on December 01, 2014:

I don't think I've ever had shortbread, Alicia, but I might have to try it now. Thank you!

Linda Crampton (author) from British Columbia, Canada on December 01, 2014:

Thank you, peachpurple!

peachy from Home Sweet Home on December 01, 2014:

i didn't know there are so many versions of short bread, voted up

Linda Crampton (author) from British Columbia, Canada on December 01, 2014:

Thank you very much for the comment and the votes, Devika. I appreciate your visit.

Linda Crampton (author) from British Columbia, Canada on December 01, 2014:

Hi, pinto2011. Thank you very much for the visit and comment.

Devika Primić from Dubrovnik, Croatia on December 01, 2014:

Short bread is an excellent treat. I enjoyed reading much more from you. Voted up, interesting and useful.

Subhas from New Delhi, India on December 01, 2014:

This is a resourceful hub which is equally intriguing and interesting for me as breads are made differently in India.

Linda Crampton (author) from British Columbia, Canada on November 30, 2014:

Thank you, Venkatachari M. I appreciate your informative comment and votes. It's interesting to learn about special foods and celebrations in different countries.

Venkatachari M from Hyderabad, India on November 30, 2014:

Very useful and interesting information. Though I am not aware of these recipes, I now come to know much information about making these Christmas recipes. We in India prepare some similar pie recipes at Holi and Diwali festivals.

Thanks for sharing the information. Voted up and interesting.

Linda Crampton (author) from British Columbia, Canada on November 30, 2014:

Hi, Rachel. Thanks for the comment and the votes. It's great that there are so many gluten free recipes available now. When I was at the supermarket today I noticed a magazine filled with gluten free recipes for cookies and other treats. Good luck with your Christmas baking!

Linda Crampton (author) from British Columbia, Canada on November 30, 2014:

Thanks so much for the vote and all the shares, Faith! Like you, I enjoy eating shortbread as a treat all year long. I've eaten it since childhood, too. I hope the week ahead is an excellent one for you, Faith.

Linda Crampton (author) from British Columbia, Canada on November 30, 2014:

Hi, Jo. Thanks for the visit and the kind comment. Yes, the millionaire shortbread is delicious. I'm planning to make some for Christmas, too!

Rachael O'Halloran from United States on November 30, 2014:

We are gluten free at our house and there are so many great recipes for gluten free shortbread cookies. This time of year is my busy baking season, and cream cheese topping is yummy. I enjoyed reading this article. Voted up and interesting :)

Faith Reaper from southern USA on November 30, 2014:

Oh, I have always love shortbread and especially shortbread cookies. However, I have never make any, but that is going to change this year. Thank you for posting all of the delicious shortbread cookie recipes. My mother loved shortbread, and we always had it growing up.

Christmas is a wonderful time to make shortbread, but I do love it all year long.

Up ++++ tweeting, pinning, G+ and sharing

Enjoy!

Jo Alexis-Hagues from Lincolnshire, U.K on November 30, 2014:

I've been loving shortbread for years, now I know all there is to know about this delicious Scottish export. Maybe I'll try my hand at making the millionaire shortbread for Christmas, it looks yummy. I just need a nice cup of tea now. A useful and very informative article, well done.

Linda Crampton (author) from British Columbia, Canada on November 30, 2014:

Thank you very much for the comment, the vote and the share, chef-de-jour. Dunking a shortbread biscuit in tea is a great way to eat it! I love doing that. I've never eaten shortbread with cheese, but I'll certainly be trying that this Christmas.

Andrew Spacey from Near Huddersfield, West Yorkshire,UK on November 30, 2014:

A wonderful informative article on shortbread, thank you. My family really love shortbread; for one you can dunk it in tea plus you can also eat it with cheese as a sort of sweet and savoury duet. Delicious.

Voted up and shared.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Canadian Comfort Food

Poutine is a tasty meal made of French fries covered with fresh cheese curds and a thick, brown gravy. It originated in the province of Quebec but has become a popular food throughout Canada.

For some people, poutine is the ultimate comfort food. The meal looks like a big mess, but it tastes delicious. It's traditionally associated with diners, fast food restaurants, pubs, sports stadiums, and food vendor trucks. It's not generally thought of as a component of fine dining. There have been some efforts to change this image, though.

Poutine first appeared in Quebec in the 1950s. The identity of the person who created it and the derivation of its name are both controversial. Although many people outside of Quebec pronounce poutine as "poo-teen", the correct pronunciation—at least in Quebec—is "poo-tin".

Poutine's popularity is growing. McDonald's now sells it across the country instead of just in Quebec. Other restaurants outside of Quebec have also added poutine to their menu. The meal can be an enjoyable part of a special event or a meeting with friends.

How to Make Poutine

Making authentic poutine is not simply a matter of getting some French fries (or chips), adding some cheese, and then pouring gravy on top. There are certain requirements for each of the three components in the meal.

• The French fries should be moderately thick. They should also be crispy on the outside and soft on the inside.
• The cheese must be in the form of curds and should be fresh. The curds must soften when covered by hot gravy without completely melting.
• The gravy must be brown, rich, and flavourful. It must also have the right consistency. It mustn't be watery, but it must be thin enough to travel through the gaps between the French fries.
• The cheese curds and hot gravy must be added just before the poutine is served.

In some places, canned or dehydrated poutine gravy or sauce can be bought in stores. Since I've never tried these, I don't know how good they are, but some people say they like them. They could be useful for someone making poutine at home. There may be at least one advantage to making one's own poutine. I always love the flavour of the dish, but I find some versions too salty.

Cheese Curd Facts and Importance

Cheese curds are lumps of coagulated milk protein that form when an acid or rennet is added to milk. The liquid left when the curds have separated is called whey. Curd formation is the first stage in making cheese. Unlike the final product, however, curds aren't aged and have a mild taste.

Cheese curds are sold in both an uncoloured and a coloured form. Uncoloured curds are popular in Quebec. This popularity probably contributed to the creation of poutine in that province.

Texture of Cheese Curd

Fresh cheese curds have a rubbery or springy texture. Very fresh curds produce a squeaking sound every time they're bitten. Cheese curds are sometimes given the alternate name of squeaky cheese due to this interesting effect. The elasticity of the protein fibres in the curd is thought to be responsible for the squeak.

A Possible Substitution

If it's impossible to get cheese curds for making poutine at home, chunks of mozzarella cheese can be used as a substitute. The recipe will no longer be authentic, though. Mozzarella cheese often forms a stringy mass when it melts, which is definitely not an authentic feature of poutine. The addition of the cheese may create a delicious meal, however.

Recipe Variations

Poutine has spread to parts of the United States and Britain. Variations in the recipe have appeared, although the name "poutine" has been retained. This is very annoying for some food purists. To them, a dish isn't poutine unless it contains the traditional ingredients.

A version of poutine known as New Jersey Poutine or Disco Fries is sold in New Jersey and New York City. The dish is made with steak fries covered with melted mozzarella cheese and gravy. Steak fries are thicker than typical French fries. Some of the other variations that have appeared are shown below. A creative cook can probably come up with many more.

• Unpeeled potatoes are used to make the French fries.
• Sweet potato fries are used instead of potato fries.
• Different types of cheese are placed on top of the fries.
• Bolognese sauce or another sauce is used instead of gravy.
• Meats such as bacon, sausage, chicken, turkey, hamburger, or lobster are added as a topping.
• Chopped onion is mixed with the meats.
• Peas or other vegetables are added.
• Bacon and maple syrup are used as a topping.
• A variety of herbs are sprinkled on the poutine.

History of Poutine

Although it's generally agreed that poutine originated in Quebec in the late 1950s, the details are up for debate. Even the origin of the name is uncertain. I describe two widely-published stories about the first appearance of poutine below.

The most popular tale involves a man named Ferdinand Lachance, who ran a restaurant. Eddy Lanaisse was a regular visitor to the restaurant. One day in around 1957, Lanaisse asked Lachance to put cheese curds on his order of French fries. Lachance reportedly said "Ça va faire une maudite poutine", which means "That's going to make a damn mess".

Another popular story is related to a restaurant called Le Roy Jucep in Drummondville, Quebec, which still exists today. The restaurant's website advertises its establishment as "l'inventeur de la poutine". The story says that in about 1964 Jean-Paul Roy saw some of his customers putting cheese curds on their French fries and gravy. This gave him the idea of creating the mixture himself and offering it for sale.

Poutine is popular in many parts of Canada today. Some people object to it being called a "Canadian" dish because it originated as part of Quebec's culture. Quebec has a strong sense of its own identity.

A Major League Eating Contest

Yes, there is such a thing as a major league eating contest. The idea is to eat as much of a particular food as possible within the shortest amount of time. The contests can be stomach churning to watch and are often regarded as a public display of gluttony. They are popular, though.

World Records

The eighth annual World Poutine Eating Championship was held in Toronto on October 14th, 2017. To our national shame, an American won the contest. Carmen Cincotti of New Jersey won the professional division by devouring 20.25 pounds of poutine in ten minutes. He doesn't hold the poutine-eating world record, however. Joey Chestnut, also an American, claimed the record in 2013 by eating an amazing 25.5 pounds of poutine in ten minutes.

Chestnut won the competition again in 2018 by eating 17.5 pounds of poutine in ten minutes. He was the winner yet again in 2019 when he ate 29 pounds of poutine and established another world record. A special socially-distanced event happened in 2020 due to the coronavirus pandemic. A winner either wasn’t chosen or wasn’t publicized.

Supporting Charities

The sight of people trying to eat lots of gooey poutine as fast as possible doesn't sound very attractive to me. Neither does its effects on the eaters. Still, the contest has at least one important benefit. $50,000 from the proceeds of the 2017 event were given to a charity. The event raises funds for charity every year. This statement applies to the special 2020 event as well as the earlier ones.

They came, they gorged, they regurgitated....all for a good cause.

— Toronto Star (with reference to the World Poutine Eating Championship)

Rick Mercer's Jean Poutine Prank

Jean Chrétien was prime minister of Canada from 1993 to 2003. Rick Mercer is a Canadian comedian and political satirist. In 2000, Mercer was the star of a TV series called "This Hour Has 22 Minutes". The series contained regular segments in which Mercer interviewed Americans to see how much they knew—or more often didn't know—about Canadian politics.

In one of his shows, Mercer posed as a reporter and approached some American politicians. He asked a question in which he referred to Prime Minister Jean Poutine. One of the politicians was a presidential candidate who soon became the president. He responded pleasantly to Mercer but didn't realize that there was an error in the prime minister's name. The incident made news headlines in both Canada and the United States.

Is a Healthy Version of Poutine Possible?

If someone was really determined, they could make a healthy dish that vaguely resembled poutine (fries baked with no oil, non-fat cheese, a gravy or sauce containing no salt). This might be good for a regular meal. Authentic poutine has a lot of taste and enjoyment to offer, however, especially for a social or special event. The interesting and traditional "mess" is great fun to eat.

References

• Poutine facts and history from the Canadian Encyclopedia
• A report about the 2017 World Poutine Eating Championship from The Star newspaper
• Joey Chestnut's 2018 win from the Major League Eating Contest Website (A menu allows visitors to choose the year of the event.)
• Chestnut's 2019 word record from the Star
• A New York Times article about the meal and Rick Mercer's Jean Poutine prank

© 2014 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on April 17, 2020:

I think poutine is delicious, too!

Bell Bell on April 17, 2020:

Poutine is Really really good i am just in love with it i had it overtime i was in canada with my friend and its just AMAZING you know what i mean.

Linda Crampton (author) from British Columbia, Canada on February 10, 2018:

I would love to try poutine with Gorgonzola! Thanks for the great suggestion, Linda.

Linda Lum from Washington State, USA on February 10, 2018:

Linda, I love poutine, but it is difficult to find here (in Washington State) unless you go to one of the ultra-chic restaurants. Perhaps it's time for a trip north to Vancouver. You've made me hungry. BTW I ounce found a place that made poutine but with Gorgonzola instead of cheese curds. It was AMAZING.

Linda Crampton (author) from British Columbia, Canada on February 23, 2017:

Thank you very much, Patty. I hope the restaurant that you visit serves good poutine!

Patty Inglish MS from USA and Asgardia, the First Space Nation on February 23, 2017:

Wonderful article! I found one restaurant in Central Ohio that serves poutine and am going there very soon to get some.

Linda Crampton (author) from British Columbia, Canada on October 30, 2016:

Thank you very much, stayingalivemoma. I think that potatoes and gravy are a great combination, too! The addition of cheese makes the mixture even tastier.

Valerie Washington from Tempe, Arizona on October 30, 2016:

OMG... I am a meat an potatoes girl all my life...I am considering moving to Canada now so I can enjoy this "delish" dish till the end of days! Great hub, awesome information and history! Five stars!! You can never go wrong with potatoes and gravy......

Linda Crampton (author) from British Columbia, Canada on May 05, 2016:

Hi, RTalloni. Authentic poutine is the best kind to try (in moderate quantities)! If you do sample it one day, I hope you enjoy it. Thanks for the comment.

RTalloni on May 05, 2016:

Though I couldn't quite bring myself to eat it at the time, you've made me smile over memories of being in Quebec with my family and meeting really wonderful people there from Montreal to Sept-Iles. If I ever go back I've promised myself to taste poutine, and I've promised myself to not let that promise keep me from going if I get the chance again. ;) I would only try the authentic version, but 24 pounds in 10 minutes? Sounds dangerous!

Linda Crampton (author) from British Columbia, Canada on August 10, 2015:

I think that poutine is worth trying, newbizmau. It's definitely tasty!

Maurice Glaude from Mobile on August 10, 2015:

That was very interesting. Sounds like something I would try. Never heard of it before today.

Linda Crampton (author) from British Columbia, Canada on November 21, 2014:

That sounds like an interesting combination, oldiesmusic! Thanks for the visit and the comment,

oldiesmusic from United States on November 21, 2014:

I've never eaten a poutine yet but can make one. It really looks like a comfort food -- it may be ok to eat it by itself but I can also have a fried chicken along with it. Hehehe. Nice and interesting hub.

Linda Crampton (author) from British Columbia, Canada on November 21, 2014:

Hi, Dolores. Yes, poutine does look unattractive, but it's very tasty! You're right - after clearing snow, poutine would be a wonderful treat. Thank you very much for the comment and the share.

Dolores Monet from East Coast, United States on November 21, 2014:

I've heard of poutine, in a novel, I think, people were eating it. And it does look disgusting but I can easily imagine that it is awesome, especially on a cold winter day. After shoveling snow, you'd need those extra calories. I am a big fan of diner food so am sharing this one.

Linda Crampton (author) from British Columbia, Canada on November 10, 2014:

Hi, vespawoolf. I agree. I try to eat healthy foods most of the time, but when I eat a treat I want the authentic version! Thanks for the comment.

Vespa Woolf from Peru, South America on November 10, 2014:

I had Canadian roommates who talked about poutine, but I´ve never tried it. It sounds very filling, with all those full-fat ingredients! But if you´re going to eat it once in a while, I think it would be best to go with the authentic version with rich gravy and cheese curds. The history of poutine was also interesting. Thank you for sharing.

Linda Crampton (author) from British Columbia, Canada on November 06, 2014:

Thanks for the amusing comment, Deb! I hope you get to try poutine some day.

Deb Hirt from Stillwater, OK on November 06, 2014:

This sounds fabulous. All I ever got from southern Maine in the Biddeford-Saco-Old Orchard Beach area was French fries and gravy. I want my money back AND some poutine.

Linda Crampton (author) from British Columbia, Canada on October 25, 2014:

Thank you, toknowinfo. I appreciate your comment. I agree with you - I like any combination of potatoes, cheese and gravy! Chile cheese fries sounds like a delicious meal.

toknowinfo on October 25, 2014:

I never heard of poutine, but what could be bad tasting about potatoes, cheese, and gravy. In New York we eat chili cheese fries, all the ingredients are listed in the name of the food. Your hub was fascinating and informative. Thanks for sharing your knowledge, I enjoyed reading this very much.

Linda Crampton (author) from British Columbia, Canada on October 20, 2014:

Don't worry, Cynthia - I like to write about health, too, but treats like poutine are nice to eat occasionally! Thank you very much for the visit and the comment.

Cynthia Zirkwitz from Vancouver Island, Canada on October 20, 2014:

Hi AliciaC, I feel a little abashed that I do all these "health food" hubs and then sneak into the poutine writer's hub and say how much I have enjoyed poutine in the past. It truly is the epitome of comfort food, especially on a cool winter's night with friends. Thanks, and you have done a real hubber's hub of this, as well! Good work! ~Cynthia

Linda Crampton (author) from British Columbia, Canada on October 17, 2014:

Thanks for the comment, cocktailsexaminer. It's interesting to hear that poutine has reached Minnesota!

cocktailsexaminer on October 17, 2014:

Awesome, I love poutine! Glad it crossed the border into MN!

Linda Crampton (author) from British Columbia, Canada on October 17, 2014:

Hi, Peg. Yes, poutine is a lovely comfort food. I agree with you - French fries are good with everything! Thank you very much for commenting.

Peg Cole from North Dallas, Texas on October 17, 2014:

Yum! I've never heard of this dish but it holds all the right ingredients to make it taste great. Gravy is among my favorite in the brown food group and French Fries? Good with anything. Sounds like a wonderful comfort dish that I could turn into a meal. I wish Micky Dee's would serve it here in the US.

Linda Crampton (author) from British Columbia, Canada on October 14, 2014:

Hi, Flourish. I think that trying local cuisine is interesting. It's often fun, too. I love your last sentence - it's so true! Thanks for commenting.

FlourishAnyway from USA on October 14, 2014:

I have never heard of this! I've moved around within the US a lot, and it's funny how every region or locality seems to have their specialty which others would look upon in bizarre puzzlement, disdain, or disinterest. I am fascinated with some of the regional specialties I've tasted and seen as well as the different names for the same items. I thoroughly enjoyed this hub! You can't always go for "healthy" when it comes to local eating. Sometimes "happy" is as good as it gets!

Linda Crampton (author) from British Columbia, Canada on October 14, 2014:

Thank you very much for the comment, the vote and the share, Cyndi10! I appreciate them all. I hope you get to try poutine some time.

Cynthia B Turner from Georgia on October 14, 2014:

Hmmmm. Or should I say "Yummmm?" What great dish you shared. I'm anxious to try it. Teaches12345 mentioned poutine as a great idea for football and I agree. I can practically taste it. Great as a conversation starter, too.

Really good and informative article about a dish we Americans don't seem to know. Your hub may spread the word. Voted up and sharing on social media.

Linda Crampton (author) from British Columbia, Canada on October 14, 2014:

Thank you for the comment, Vellur. I think that I would prefer the original poutine, too!

Nithya Venkat from Dubai on October 14, 2014:

I never knew that such a dish existed, this must be really delicious. I think I would love the original Poutine and not the healthy one. Great hub.

Linda Crampton (author) from British Columbia, Canada on October 11, 2014:

Hi, Dianna. A social event like game night would be a great time to eat poutine! I love the thought of Wisconsin cheese curds. Thank you for the comment.

Dianna Mendez on October 11, 2014:

This is much too tempting a recipe for me but I know it is one I would enjoy. A friend of mine would bring my cheese curds from Wisconsin and they were so good. This would be great on game night!

Linda Crampton (author) from British Columbia, Canada on October 11, 2014:

Hi, Genna. Thank you for the comment. Yes, many people think that poutine is delicious. It's an interesting mixture!

Genna East from Massachusetts, USA on October 11, 2014:

Poutine is an interesting twist on French fries. I can easily see how this could be the ultimate comfort food. I agree with you in that this “traditional "mess" is great fun to eat!” It looks delicious!

Linda Crampton (author) from British Columbia, Canada on October 10, 2014:

Hi, Eddy! It's great to hear from you again. Thank you very much for the comment, the vote and the share.

Eiddwen from Wales on October 10, 2014:

Great hub Alicia. while I've been away from HubPages I have been experimenting with cooking a few different dishes so this is definitely one for me now.

Voting up and sharing .

Eddy.

Linda Crampton (author) from British Columbia, Canada on October 09, 2014:

Hi, caseymel. I think poutine is tasty, and many people agree! I hope you get to try it one day.

Melanie Casey from Indiana on October 09, 2014:

My husband is from Ottawa and he told me about it, but I have never tried it. It looks tasty!

Linda Crampton (author) from British Columbia, Canada on October 09, 2014:

I hope you are able to find poutine and that you enjoy it, Stephanie! Thanks for the comment.

Stephanie Henkel from USA on October 09, 2014:

I never heard of poutine before, but it looks and sounds yummy! I don't think it will be found on any menus where I live, but I'm going to keep my eyes open for it when we travel north!

Linda Crampton (author) from British Columbia, Canada on October 09, 2014:

I agree - just about any dish can be made healthier, including poutine. Your fried Snickers bar is definitely an exception to this rule, though! Thanks for the comment, Rebecca.

Rebecca Mealey from Northeastern Georgia, USA on October 09, 2014:

I'm a firm believer that most any dish can be made healthier. (Except maybe fried Snickers bars. LOL Your dish looks good!

Linda Crampton (author) from British Columbia, Canada on October 09, 2014:

Thank you very much, Devika.

Devika Primić from Dubrovnik, Croatia on October 09, 2014:

A great presentation from you and all that looks so delicious.

Linda Crampton (author) from British Columbia, Canada on October 08, 2014:

The meal that you have described sounds very interesting, Venkatachari M. It reminds me of the mixture of maple syrup and poutine - sweet and savoury flavours combined. Thanks for sharing the information.

Venkatachari M from Hyderabad, India on October 08, 2014:

It looks very delicious and appealing to my senses. It resembles one of our preparations- wheat flour or maida fries prepared in thick jaggery or sugar jam. They look same like those in the above first image.

Thanks for sharing your variety.

Linda Crampton (author) from British Columbia, Canada on October 08, 2014:

Hi, Bill. Thanks for the visit. It's interesting how poutine has spread. It seems to me that not long ago it wasn't very common where I live, and now it is!

Bill Holland from Olympia, WA on October 08, 2014:

Amazing! I live 100 miles from Canada and I've never heard of this. What a small world most of us live in. Thanks for the recipe. This is something I would eat.

Linda Crampton (author) from British Columbia, Canada on October 08, 2014:

Hi, Jodah. Thanks for the visit and the comment. If you like French fries and gravy, you'd probably like poutine!

John Hansen from Gondwana Land on October 08, 2014:

Sounds delicious to me Alicia. I love French fries and gravy, so the addition 0f the cheese curd should just be an interesting extra. Never heard of poutine before however. Thanks for informing me of this Canadian delicacy.

Linda Crampton (author) from British Columbia, Canada on October 08, 2014:

Hi, Arachnea. Yes, I've read that some people like using feta cheese in poutine. I've never tried it, but it sounds like it should be good. Thanks for the comment!

Linda Crampton (author) from British Columbia, Canada on October 08, 2014:

Hi, Perspycacious. I can understand why poutine isn't right for everyone. It certainly can't be classified as a health food! I like it for special occasions, though. Thank you for the visit.

Tanya Jones from Texas USA on October 08, 2014:

I'm game. This looks like a delicious diversion for the palate. I'm partial to brown gravy so that should be easy. Would feta do for the cheese? I'm not a fan of cottage cheese. Great hub.

Demas W Jasper from Today's America and The World Beyond on October 08, 2014:

Definitely not my cup of tea, nor my gallbladder's either.

Linda Crampton (author) from British Columbia, Canada on October 08, 2014:

I wish I could help you find it, W1totalk. Thank you very much for the comment.

Linda Crampton (author) from British Columbia, Canada on October 08, 2014:

It's great to hear from another Canadian who enjoys poutine, klidstone1970!

Linda Crampton (author) from British Columbia, Canada on October 08, 2014:

Thank you so much for the kind comment, Lady Lorelei! I love poutine, too.

W1totalk on October 08, 2014:

Poutine is something I have always wanted to try. There was a rumor some could be found at KFC and A and W restaurants. I am in Pennsylvania and truly don't know where to get the delicious food, and description of it, is fantastic.

இڿڰۣ-- кιмвєяℓєу from Niagara Region, Canada on October 08, 2014:

Being Canadian myself, I love my poutine!!

Lorelei Cohen from Canada on October 08, 2014:

Poutine is one of my all time favorite foods. I didn't know the history though until I read your article. Love it. You really outdid yourself on this article.

Linda Crampton is a writer and teacher with an honors degree in biology. She loves to study nature and write about living things.

A Food That Is Rich in Protein

The idea of eating insects may sound repulsive to some people and mouthwatering to others. The animals are an optional part of our diet at the moment, but they may be required in the future. They are a protein-rich and nutritious food that can be produced with far fewer resources than traditional farm animals. Farming insects is also a much more environmentally friendly method of food production than other farming methods.

Many cultures and countries already eat insects, a process known as entomophagy. Deep-fried species are a popular snack in countries such as Thailand, Cambodia, and Vietnam, for example. Almost everyone else eats insects, too, although they may not realize this. Most foods obtained from plants contain tiny bits of insect bodies. These "enriched" foods include some vegetables, fruits and grains, peanut butter, spices, and chocolate.

Many experts say that a food crisis is looming. The Earth's population is continuing to grow, but the increase in the amount of food that is available isn't keeping pace. We will almost certainly have to turn to nontraditional sources of nourishment for at least some of our calories in the future. Insects are a prime candidate for one of these new types of food.

Entomophagy Today

Insects have been eaten by humans for thousands of years. It's estimated that today about 2 billion people eat insects as a regular part of their diet and that at least 1,900 different species of the animals are eaten. Examples of edible insects include some crickets, grasshoppers, locusts, cockroaches, beetles, termites, ants, bees, wasps, caterpillars, and mealworms. Bugs are widely eaten, too. In North America, the word "bug" is often used by the general public to mean "insect", but bugs are actually a distinct order of the class Insecta.

Humans eat all stages of an insect's life cycle—adults, nymphs (immature stages), pupae, and eggs. Not all of the life stages of a particular species may be edible, however. Today some insects are farmed, but in many countries wild varieties are caught by the local people. These may provide an important source of income.

Insects are sometimes eaten raw but are often cooked. Preparation techniques include boiling, roasting, grilling, and baking. Insects are also stir-fried, deep-fried, or added to porridge or rice. In many parts of the world today, the animals are considered to be a delicacy. The video below shows insects for sale at a Thailand food market.

Globally, the most consumed insects are: beetles (31 percent); caterpillars (18 percent); bees, wasps and ants (14 percent); and grasshoppers, locusts and crickets (13 percent).

— Food and Agriculture Organization of the United Nations

Feeding an Increasing Population

The United States Census Bureau, the United Nations, and FAO (Food and Agriculture Organization of the United Nations) have published some alarming information in relation to the production of food for humans.

• As of the first quarter in 2021, the world's population was over 7.7 billion people.
• The population is projected to reach 9 billion by 2050.
• More than 820 million people on Earth are chronically undernourished (as of 2019).
• Forests and grasslands in many parts of the world are being destroyed to make room for livestock.
• At the moment, approximately one third of the arable land on Earth is used for growing feed for livestock.

Professor Arnold van Huis is an entomologist at Wageningen University in the Netherlands. With reference to our increasing desire for meat, he's been quoted as saying "If we continue like this we will need another Earth".

Problems Caused by Meat Production

Animal farming methods can cause big problems for the environment. These problems are becoming more serious because fields filled with free roaming livestock are disappearing in many parts of the world. Industrial or factory farming is taking over. In these operations, animals are crowded into enclosures and produce concentrated waste, runoff, and odour.

• According to FAO, 14.5% of the greenhouse gases created as a result of human activity are produced by farm animals. Greenhouse gases in the atmosphere absorb heat released by the Earth's surface and then radiate it back to the Earth.
• The main greenhouse gases released by livestock are carbon dioxide and methane.
• The huge factory farms that are becoming common use large amounts of energy and fresh water.
• Runoff filled with animal waste causes soil erosion.
• The runoff may contaminate streams, rivers, and groundwater.
• Pesticides used on livestock may also escape into the environment.

There is another way in which livestock may affect their human environment. Antibiotics are given to many farm animals to keep them healthy and to enhance their growth. There are concerns that the presence of these medications in meat is contributing to antibiotic resistance in humans.

Environmental and Economic Benefits

Insects are abundant on Earth. Of course, even abundant animals can face population problems as a result of human pressure. Insects can be farmed, however. They produce many offspring and have a high reproductive rate.

Economics

Raising insects for food has important economic advantages compared to raising traditional livestock. Unlike mammals and birds, insects don't use food to produce heat to warm their bodies. They are therefore very efficient at converting the food that they eat into tissue that can nourish humans. According to FAO, 2 kg of feed is needed to produce 1 kg of insect meat while 8 kg of feed is required to produce 1 kg of beef.

Environment

Farming insects also has environmental benefits compared to farming other livestock. Insects produce much smaller amounts of methane and other greenhouse gases than traditional farm animals. They also produce much less ammonia, a pollutant made by pig and poultry farms, and much less manure.

Nutritional Benefits of Eating Insects

Some people might think that farming insects is pointless because a huge number of the animals would be required to produce as much meat as one cow. Many nutritionists say that North Americans are eating far more meat than is necessary for their health, however. In fact, the ingestion of excessive amounts of red meat has been linked to health problems. The big, juicy steak may become a thing of the past sooner than some people would like.

Insects are a nutritious food source. An in-depth analysis of the nutrients in their bodies hasn't been performed, however. We can't find insects on the online nutrient databases that are available, although we may be able to one day. It is known that they are an excellent source of protein, though, as well as a great source of vitamins and minerals, including calcium, iron, and zinc.

Marcel Dicke is another professor at Wageningen University. In the video below, he outlines the benefits of eating insects. He raises the point that many of us enjoy eating shrimp, which are relatives of insects. He says that we need to change our mindset to appreciate alternate food sources.

An Edible Insect Poll

A Novel Food in North America

Giving people who have never eaten insects before a plate of whole animals to ingest is probably not the best strategy for encouraging entomophagy. Grinding the roasted animals into a powder and then mixing this powder with other foods may be. This is the strategy that some companies in the United States are using. They hope that the disguised animals will be more palatable than the intact ones.

The number of U.S. companies selling products made of edible insects has increased substantially since I wrote the first edition of this article. Crickets seem to be the insect of choice for the products. The businesses that I've investigated are advertising energy bars, chips (crisps), cookie mix, and protein powder made from cricket flour. The products have enticing flavours such as vanilla, chocolate, coffee, and peanut butter.

One company has called their snack products made from crickets "chirps". The name is amusing, but I wonder if it will backfire on the producers. People may not want to be reminded of living insects as they eat a snack.

Contamination of Foods With Insect Parts

People in North America already practice entomophagy to a limited extent due to the presence of insects in foods that come from plants. According to the University of California, an average American today eats an estimated two pounds of insect bodies and body parts every year.

The FDA (Food and Drug Administration) has published a Food Defect Levels Handbook that lists the permissible level of contaminants—including insects—in foods. For example, the hops used to make beer may contain no more than 2,500 aphids per 10 grams of hops. I suggest that a person doesn't look at this document just before eating.

It's sometimes said that no one is really a vegan (a person who eats no animals) because of the insect contamination of plants. Although this is true, I think that the vegan diet still has value for someone who wants to protect animals. The more animals that are protected the better, even if some animals aren't helped by a person's efforts.

Eating Insects for the First Time

If you want to start eating insects, it might be a good idea to try one of the flour products first. They are available online if you can't find them locally. You might be able to find whole insects on the menu in ethnic restaurants. Some ethnic markets may sell the animals, too.

If you'd like to collect or farm your own insects, make sure that each specimen that you choose is truly edible. If you read that "grasshoppers" can be eaten, for example, remember that there are many different species of grasshoppers. You need to discover which species in your area are safe to ingest. Since some insects are edible in one stage of their life cycle but not in another, this is another factor to consider. You also need to find out if your chosen animals are safe only when cooked.

Wageningen University maintains a list of edible insects from around the world. Even experts can make mistakes, however. I suggest that you check multiple sources to see whether a particular species is edible.

Insect cookbooks are available. Some have interesting recipes for people keen to explore the world of entomophagy. It's important to remember that living insects play vital roles in our lives, however. Trapping insects for culinary use mustn't harm the populations of the wild animals. If the precautions are kept in mind, though, insects might become an important resource in the near future.

References

• "Zero Hunger" from the World Food Programme
• "Insects for food and feed" from the Food and Agriculture Organization of the United Nations (FAO)
• Food Security and Nutrition in the World Report from FAO
• Edible insects in the world: A list from Wageningen University and Research
• Food Defect Levels Handbook from the U.S. Food and Drug Administration

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2014 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on August 11, 2017:

I think I would have a big problem with eating worms, too! Thanks for the visit, Mary.

Mary Norton from Ontario, Canada on August 11, 2017:

I often see these insects sold in markets in Cambodia and have tried some but I just can't do worms. I'll try next time.

Linda Crampton (author) from British Columbia, Canada on August 16, 2015:

Thank you for leaving such a detailed and thought provoking comment, Au fait. You've raised some interesting and very important points. Our social and food production systems definitely have serious problems that need to be resolved.

C E Clark from North Texas on August 16, 2015:

With more and more jobs being taken over by technology and fewer and fewer millionaires paying taxes, it won't be long before we are a 3rd world country here in the states, and I would go so far as to say for many people who can't find work and who unable to access healthcare this is already a 3rd world country. Expect eventually the powers that be will determine that poor people don't even deserve insects and start feeding them sawdust and bonemeal.

Given that insects have previously been considered a delicacy only the well off could afford, I should think the wealthy eating bugs would free up more food for everyone else, but it doesn't seem to work that way. I think it's ironic that poor people must sift through dumpsters to find food, when the food that is in dumpsters, insects and worse, are the sort of things the wealthy serve to impress. Wouldn't it make more sense for the wealthy -- or more likely their servants -- to sift through the dumpsters looking for delicate morsels?

Perhaps the reason so many wealthy people feel they shouldn't have to pay their fair share in taxes is due to homeless people scooping up those delectable morsels from the dumpsters that the wealthy pay high dollar for and the wealthy are offended that poor people are taking their food away from them . . .

Afraid I'm one of those people who finds insects disgusting for any purpose, but especially the idea of eating them. I wrote about all the impurities in our spices and I imagine all processed foods are equally corrupted. Then there are the restaurant workers who don't wash their hands after using the bathroom or picking their noses. Wonder when 'they' will get the idea to package that stuff and feed it to the poor since it's mixed into all boughten processed food and eaten without though by thousands of people daily?

Well written and thought provoking to be sure. :)

Linda Crampton (author) from British Columbia, Canada on April 22, 2015:

Thank you very much for the congratulations and for sharing all the fascinating information, Besarien!

Besarien from South Florida on April 22, 2015:

Great article! Congratulations on a HotD! I am one of those try anything once people when it comes to food. Back in the seventies a neighbor kid fed me chocolate covered "raisins" that were really ants. I did not know what I was eating until after. I also tried an earthworm sliced down the middle, cleaned and fried like bacon once at a campsite gathering. It was bland but not terrible. With a bit of teriyaki it would have had potential. I have heard that termites taste like pineapple and that locusts taste a bit like shrimp. Some people call them sky prawns. June bugs taste like "dirt flavored jelly beans" according to a former contestant chef on Chopped.

Linda Crampton (author) from British Columbia, Canada on November 17, 2014:

Hi, Elsie. Thank you for the visit and the interesting comment!

Elsie Hagley from New Zealand on November 17, 2014:

Great article. It really is only the thought that turns us off of eating them.

Maoris in New Zealand have been eating grubs for hundreds of years.

Linda Crampton (author) from British Columbia, Canada on October 26, 2014:

Thank you very much for the comment and for sharing your interesting experience in eating grubs, Rolly! Best wishes to you.

Rolly A Chabot from Alberta Canada on October 26, 2014:

Great article Alicia... afraid they are not my favourite fare by any means but I have been known to eat some as a survival staple. Grubs as they are called can be found in many decaying tree stumps. They are actually rather tasty, almost a nutty taste, all you have to do is close your eyes... smiles

Hugs from Alberta

Linda Crampton (author) from British Columbia, Canada on September 03, 2014:

Thanks for the comment, Raimer Gel. The robin is a beautiful bird!

Raimer Gel on September 03, 2014:

My heart melts every time I see cute birds. Great photo!

Linda Crampton (author) from British Columbia, Canada on September 02, 2014:

Hi, Barbara Kay. Yes, I think you're right. People who have eaten insects since childhood would probably think that they are a normal part of the human diet, but for many of us the idea of eating insects is very unappealing! Thanks for the visit.

Barbara Badder from USA on September 02, 2014:

I would get sick just looking at a plate of insects. I guess it is just what you are used to eating.

Linda Crampton (author) from British Columbia, Canada on September 02, 2014:

That's an interesting thought, Seasons Greatings. Thanks for the comment.

Laura Brown from Ontario, Canada on September 02, 2014:

As crazy as our own over population is, the insects have far more. We really should be eating them, it's only practical.

Linda Crampton (author) from British Columbia, Canada on September 01, 2014:

Thank you very much, Stephanie! Yes, I think that cricket flour is the way to go. The flour has the best chance of persuading people to eat insects. Some people may prefer to see exactly what they're eating when they add insects to their diet, though. It will be interesting to see people's response as insect flour products become more common.

Stephanie Henkel from USA on September 01, 2014:

Congratulations on your HOTD! This article is so interesting. Eating insects is a unique idea in the US, though I can see that it makes sense as far a protein food production. I think most of us would have a hard time eating a plate of any kind of insects, especially those that are identifiable. Perhaps the cricket flour is the way to go. Great idea for a hub!

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thank you very much for the congratulations, the vote and the share, techygran! The resemblance between insects and shrimp does make it seem like the transition to eating insects wouldn't be hard. In practice though, it seems to be for some people!

Cynthia Zirkwitz from Vancouver Island, Canada on August 31, 2014:

Congratulations of the HOTD AliciaC- This is a very readable scholarly article and even though I'm vegan, I was pulled in to reading the whole piece and am glad I did. I thought to myself that many of the worms in the photos resembled shrimp and certainly can see the association there and wouldn't think that it would be a huge leap to eat them if one was already consuming shrimp. Voted up and shared!

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Hi, VirginiaLynne. I agree with you! Thanks for sharing the information.

Virginia Kearney from United States on August 31, 2014:

I've seen insects as food in markets in China and also saw some for sale at a store in Kentucky which had a lot of international food. I think it is a good idea and should especially be considered in countries where they do not have good protein sources.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Hi, MJ Martin. Yes, insects can be very useful in helping people make a living and in providing them with food. Your experience with chocolate covered ants is interesting! Thanks for the visit.

MJ Martin aka Ruby H Rose from Washington State on August 31, 2014:

We watched an interesting program on television about farming insects. Many of the really poor countries have no other choice as a food source. Great food for thought, that is for sure. I have tried chocolate ants. Not bad. I am open to some of the flour products for sure.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks for the congratulations, Jackie. Thank you for sharing the interesting information about frog legs, too. There seem to be a lot of foods that some people eat regularly and others find very strange!

Jackie Lynnley from the beautiful south on August 31, 2014:

Well you know I ate frog legs nce and it was as good or better than chicken so...is frogs an insect? haha Kidding. Guess I could if I had to...with lots of salt!

Interesting thoughts! Congrats on HOTD!

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks, boutiqueshops. Yes, insects are definitely an untapped food source that could be very useful in feeding the world.

Sylvia from Corpus Christi, Texas on August 31, 2014:

Awesome topic well presented. I've seen articles and stuff on TV about eating insects, but it didn't really interest me until I started watching Bizarre Foods. I agree, this is an untapped food source that could save millions.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks for the comment, Markeli. Insects and honey would be an interesting combination!

Marco Pompili from Italy on August 31, 2014:

Interesting stuff! John the Baptist comes to my mind who eat locusts and wild honey (Gospel of Matthew 3:4)

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thank you very much for the congratulations and the kind comment, Faith! I am enjoying the long weekend, thank you, although the weather isn't very good here. I hope your weekend is going well. Blessings to you, Faith.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Hi, word55. I would like to see a dish containing insects before I decide to eat it, too! Thank you very much for the comment and the congratulations.

Faith Reaper from southern USA on August 31, 2014:

Congrats on the HOTD!!! So deserving, as all of your hubs are deserving.

Hope you are enjoying a long three-day weekend.

Blessings

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Your recipe sounds very appetizing, paperfacets - except for the grubs part! Thanks for the entertaining comment.

Al Wordlaw from Chicago on August 31, 2014:

Hi AliciaC, this is very good information. In my town, I don't think we have insect serving restaurants. I'd need to see it a dish before trying any. Congrats too on HOTD!

Sherry Venegas from La Verne, CA on August 31, 2014:

I like anything that is crunchy so insects may qualify someday. Crunchy orange stir-fry short grubs on a pile of white sticky rice sounds good.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks for the comment and the vote, pocono foothills. Yes, we do eat insect relatives, so it does seem that we could eventually get used to eating insects too!

John Fisher from Easton, Pennsylvania on August 31, 2014:

Very informative article AlicaC. Voted up. For people who cringe at the idea of "going buggy," keep in mind that crab, shrimp, and lobster are all sea versions of insects.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks for the visit and the congratulations, colorfulone. Yes, I think that many more people will be eating insects soon!

Susie Lehto from Minnesota on August 31, 2014:

My oldest son was telling me all this about 2 years ago. It really does make sense that more people will be eating insects because of food shortages and increase in population. Congratulations on HOTD. This as an interesting and informative article.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Hi, Brite-Ideas. Yes, I agree with you - the future is already here, or at least will be within most of our lifetimes. At the moment adding insects to our diet isn't essential, but it could be very soon. Thanks for the visit and the comment!

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks for the comment, bethperry. I feel the same way that you do. I would certainly eat insects if I had to, but otherwise I'd rather not! Having said that, though, I am interested in the new products containing powdered insects. One of them might tempt me!

Barbara Tremblay Cipak from Toronto, Canada on August 31, 2014:

ok, an excellent article! but...would I eat them - If I absolutely had to in order to survive, 'maybe' lol - Interesting solution to a huge problem though - maybe this is the future for the next several generations coming up - what am I saying, it's already here!

Beth Perry from Tennesee on August 31, 2014:

AliciaC, interesting subject and well-written article. I would eat insects if my life depended on it, but otherwise I think nature makes the whole idea repulsive to me for a darned good reason. All the same, I enjoyed reading your Hub!

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thank you very much for the comment and the congratulations. SusanDeppner. Yes, the idea of eating insects on purpose is challenging for many of us, including me!

Susan Deppner from Arkansas USA on August 31, 2014:

Very interesting information, but I hope I never have to eat insects on purpose. Congratulations on your very nicely done HOTD!

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Insects fried in butter - what an interesting thought! Thanks for sharing the information, Sally. Thanks for the congratulations, too.

Sally Gulbrandsen from Norfolk on August 31, 2014:

Congratulations on your HOTD - very well deserved too. The image of that little Robin just drags one into this hub. Interesting how we have this thing against eating insects. In Africa I often saw the local people catching flying ants which came out after a storm in their hundreds of thousands. They fried them in butter and apparently they taste delicious but I could never bring myself to taste them:)

Sally

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks for the congratulations, Flourish. Thank you very much for the share, too. That's so kind of you.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thank you very much for the second visit and the congratulations, Peg!

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Hi, MarleneB. Yes, cochineal insects produce a natural red dye called carmine. I discovered this fact when I was a child. It was quite a shock for me to learn that some of the foods that I had been eating were coloured by an insect! Thank you very much for the congratulations.

FlourishAnyway from USA on August 31, 2014:

I'm back to say Congratulations on HOTD. This was an excellent hub and very deserving of this accolade. Sharing in case folks miss it this holiday weekend.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

I would have to overcome my programming, too, nightcats! Thanks for the visit.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thank you for the comment and the vote, btrbell. I love chocolate, but even so I'd rather eat powdered insects mixed with other foods than chocolate covered insects!

Peg Cole from North Dallas, Texas on August 31, 2014:

Stopped by to congratulate you on the Hub of the Day, today, AliciaC. Nicely done and well deserved.

Marlene Bertrand from USA on August 31, 2014:

Very helpful information. I once saw a documentary which stated that insects are put in some very common foods. For example, there is an insect that a popular yogurt company uses to produce the red color in their strawberry yogurt product. My first thought was, "Yuk!" But, now after reading your article, I might need to ease up on my first reaction. And, congratulations on receiving Hub of the Day!

June Campbell from North Vancouver on August 31, 2014:

It makes spence intellectually but I would have to overcome a lot of programming first.

Randi Benlulu from Mesa, AZ on August 31, 2014:

What an interesting and informative hub! When I was a little girl, my father brought home a"delicacy" It was a small box of chocolate covered ants, grasshoppers and I'm not sure what else! He loved it while we squealed in protest! I am still squealing inside at the rhought of eating insects!

Congratulations on a well deserved HOTD! Up++

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Hi, DealForALiving. Companies in North America seem to be using crickets as the insect in their food. There are many other edible insects available, though. Perhaps one day consumers will have a wide choice of insect types to choose from! At the moment, though, I suspect that many people would agree with you and say that they're not ready to start eating insects yet.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks for the congrats, Heidi! Yes, I think that the idea of adding insects to the diet is a good option to explore.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Hi, Dianna. Thanks for the congratulations and the comment. I expect that many people would say that they could never eat insects! As you say, though, it may one day be necessary.

Linda Crampton (author) from British Columbia, Canada on August 31, 2014:

Thanks for the comment, stricktlydating.

Nick Deal from Earth on August 31, 2014:

I really wouldn't know what insects to start with if I were to start eating them. I imagine that crickets would be tasty but what about hornets? I don't think I'm ready yet!

Heidi Thorne from Chicago Area on August 31, 2014:

Though this would not normally be palatable to Americans, it is an alternative that should be explored. Great discussion in this hub! Congrats on a well deserved Hub of the Day Award!

Dianna Mendez on August 31, 2014:

Congratulations on the HOTD! This is a well researched and designed post filled with fascinating facts and information. I'm not one to say "never" but this idea comes pretty close. You just never know when you may have to indulge in such delicacies.

StrictlyQuotes from Australia on August 31, 2014:

Interesting! A great read.

Linda Crampton (author) from British Columbia, Canada on August 05, 2014:

Hi, Mel. Yes, I think that insects that are ground up and added to other food would be much more popular than intact insects with legs! Thanks for the comment.

Mel Carriere from Snowbound and down in Northern Colorado on August 05, 2014:

I don't think I could ever eat a bug with legs intact and all, but as long as you ground it up and I didn't know what it really was I might take a bite. I think it's just a cultural preference, as you have said, but something that definitely should not be neglected as a food source. Interesting hub!

Linda Crampton (author) from British Columbia, Canada on July 29, 2014:

Hi, Prasetio. It's interesting that eating insects is so popular in some countries but so unpopular in others! Thanks for the interesting comment and the vote.

prasetio30 from malang-indonesia on July 29, 2014:

Hi, Alicia. Thanks for the information. There are few people in my country who like to eat insect. It looks delicious if it fried. Good job as always and Voted up!

Prasetio

Linda Crampton (author) from British Columbia, Canada on July 29, 2014:

Hi, Deb. Yes, I think that eating insects may be a reality quite soon. We may all have to get used to it! Thanks for the visit.

Deb Hirt from Stillwater, OK on July 29, 2014:

This is definitely a reality. If people want to eat, they'll have to deal with it, though most of the world, like you said, is already part of this practice.

Linda Crampton (author) from British Columbia, Canada on July 26, 2014:

Thank you for the comment, Pamela. We may all have to think about eating insects at some point. I wonder what they taste like when they're covered with chocolate?!

Pamela Oglesby from Sunny Florida on July 26, 2014:

This is an interesting hub and I know some people do eat insects regularly. That still seem repulsive to me though. Maybe with chocolate - I've heard of chocolate covered ants, etc. I have not really thought about this before, so good for you in choosing a topic of interest.

Linda Crampton (author) from British Columbia, Canada on July 23, 2014:

Hi, Dianna. Yes, covering insects with chocolate could be a good way to prepare them! I'm sure it would appeal to some people. Thanks for the visit.

Dianna Mendez on July 23, 2014:

I can think of many ways to eat an insect but if it's dipped in chocolate I'll try it. This was quite an interesting post and well done - makes you think!

Linda Crampton (author) from British Columbia, Canada on July 23, 2014:

I understand your point of view! Thanks for the visit, Devika.

Devika Primić from Dubrovnik, Croatia on July 23, 2014:

Sounds scrumptious no for me thank you

Linda Crampton (author) from British Columbia, Canada on July 21, 2014:

Hi, Jodah. Thanks for the comment and the vote. Yes, I think insects will become an important food source in the future. Like you, I would eat them if it was absolutely necessary!

John Hansen from Gondwana Land on July 21, 2014:

What an intriguing hub Alicia. Insects don't sound appealing to me, but I can imagine I would eat them if it was absolutely necessary or if they were disguised in some way. Being fried or mixed into some other food would probably be the most edible way. I can see that they could become an important food stuff in the future as other food sources are depleted and there will always be a ready supply of insects. Voted up.

Linda Crampton (author) from British Columbia, Canada on July 20, 2014:

Thank you very much, starbright! I appreciate your comment, the vote and the share.

Lucy Jones from Scandinavia on July 20, 2014:

Great, interesting hub. Thanks for sharing - bon appétit! Voted up and shared.

Linda Crampton (author) from British Columbia, Canada on July 20, 2014:

Thank you very much for the comment and the vote, Faith. I suspect that quite a lot of people would agree with you - they'll eat insects only if this is absolutely necessary! It will be interesting to look at the results of the poll.

Faith Reaper from southern USA on July 20, 2014:

I did know of the chocolate covered ants, but I do not think I could eat any insects, although I know many cultures consider them to be delicacies. I guess if one had no other choice, then it may be a whole different story.

I did know some have a great deal of protein, but it seems one would have to eat loads of them to get full and provide enough protein ...eeks.

Voted up +++ and away

You always present interesting articles.

Linda Crampton (author) from British Columbia, Canada on July 20, 2014:

Hi Peg. I'm sure that if I raised animals for food I wouldn't be able to harvest them either! Your comment about emus having individual personalities was interesting. Thank you very much for the visit.

Peg Cole from North Dallas, Texas on July 20, 2014:

You've presented some interesting facts here, AliciaC. It does take a lot of land to raise cattle and animals destined for food. For a couple of years, I raised emu as an alternative food source, but couldn't continue the practice when the time grew closer to harvesting. They had unique personalities and individual behaviors and I had grown fond of them.

I doubt I will go for the eating of insects (knowingly), however, I will continue to eat shrimp despite their distant relationship to insects. These rank high among my favorite foods and having caught shrimp live out of the ocean, I know where they've been. Bugs, on the other hand, live in soil and other stuff that sort of turns me away.

Linda Crampton (author) from British Columbia, Canada on July 20, 2014:

Hi Bill. Thanks for the visit and the comment. Yes, we are going to have to find new ways to feed the world in the future. It's a problem that we need to think about now!

Bill De Giulio from Massachusetts on July 20, 2014:

Hi Linda. How interesting. I think I would consider this, especially if I was hungry enough. Certainly we need to find other sources of food as the world population grows. This might be just the answer. Great hub, thanks for the education.

Linda Crampton (author) from British Columbia, Canada on July 19, 2014:

Thank you very much for the comment and the up vote, Alphadogg16, especially since you hate the thought of eating insects!

Kevin W from Texas on July 19, 2014:

Very interesting article AliciaC with some very valid points, however I don't think I could ever bring myself to put in insect in my mouth, seasoned with spice, cooked or otherwise, just couldn't do it. Thumbs up on your hub though.

Linda Crampton (author) from British Columbia, Canada on July 19, 2014:

Hi, Flourish. Deep fried insects with the addition of onion rings and spices would be a great preparation method for a person's first attempt at eating whole insects! Thanks for the comment.

FlourishAnyway from USA on July 19, 2014:

How fascinating. At first I was simply repulsed, but as I read further you provided some logical arguments that made me reconsider. I wouldn't be first in line to try them, but rather than starve okay. I would like mine deep fried like crunchy onion rings. Such an interesting topic.

Linda Crampton (author) from British Columbia, Canada on July 19, 2014:

Thank you so much for the very kind comment as well as the vote and the share, SpaceShanty! I appreciate your visit.

SpaceShanty from United Kingdom on July 19, 2014:

Excellent Hub, I was going to create one on the same topic but it would just be inferior to yours. Voted up and shared.

Linda Crampton (author) from British Columbia, Canada on July 19, 2014:

Hi, Audrey. Yes, insects would be a good source of protein for people who have trouble getting this nutrient from another source. Thanks for the comment!

Audrey Howitt from California on July 19, 2014:

Being a long time vegetarian, I probably would choose not to eat insects, but I understand that they provide a much needed protein source for many people--interesting and informative article!

Linda Crampton (author) from British Columbia, Canada on July 19, 2014:

Thank you very much for the comment, the vote and the share, Nell. I'm sure that many people are in the "not sure" category when considering whether or not to eat insects! It would be a lot easier to accept eating them if we had grown up with the idea instead of facing the decision as adults.

Nell Rose from England on July 19, 2014:

Hi alicia, fascinating read, I never though about the fact that we do eat insects in our foods by mistake, especially the hops! lol! love the chirp cookies! But of course if its necessary one day then that's the way to go, would I eat them? maybe, not sure! great hub, voted up and shared, nell

Linda Crampton (author) from British Columbia, Canada on July 19, 2014:

Chocolate does solve a lot of problems! Thanks for the visit, Bill.

Bill Holland from Olympia, WA on July 19, 2014:

Put chocolate on it and I'll eat anything. :) Interesting article...definite "food for thought." LOL

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

A Useful and Nutritious Vegetable

Green peas are a tasty and very nutritious vegetable that should be a part of almost everyone's diet. They're a great source of protein, vitamins, minerals, and soluble fiber. They are also very versatile. They can be cooked and prepared in many different ways and can add flavor and interest to many dishes. Another advantage of peas is that they are often inexpensive to buy.

In addition to being a component of a meal, green peas can be used to make other foods, including soups, puddings, and porridge. They also make a great addition to items such as salads, stews, pies, pasta, and omelettes.

Peas have been cultivated for at least ten thousand years and have become a very popular vegetable. They have also inspired people to create stories and poems, which often have an imaginative, humorous, or playful theme. It may be a fun experience to trap peas as they roll around on a plate, but people should seriously consider making the vegetable part of their diet.

Like beans and other peas, green peas belong to the family Fabaceae, which used to be called the Leguminosae family. Beans and peas are said to be "legumes". In some parts of the world, they are known as pulses. Green peas are often referred to as a vegetable, however, because of their green color.

Types of Green Peas

The scientific name of the green pea plant is Pisum sativum. Many closely related varieties of the species exist. They have slightly different characteristics. Somewhat confusingly, the different varieties often have different common names.

Biologically, a pea pod is a fruit, and the peas inside are seeds. In some varieties of green pea, the pods are edible, and in others they aren't. Inedible pods have a fibrous inner layer that edible pods lack. The pod of the garden pea has this fibrous layer.

Some popular varieties of green pea are described below.

• Garden peas are the variety most often grown in gardens and the type most often found in stores and eaten, at least in North America. The term "green peas" generally refers to this variety.
• Snow peas have flat, edible pods. They are picked when their seeds are very small and are eaten whole. Snow peas are also known as Chinese pea pods and are often eaten raw or stir-fried.
• Sugar snap peas also have edible pods and are eaten whole. The pods are sweeter and rounder than snow pea pods and have a crunchy texture when raw.
• Marrowfat peas are green peas with unusually large and starchy seeds.
• Yellow peas are varieties of the green pea plant that have yellow seeds instead of green ones.

Split peas are dried peas that have been allowed to split naturally into two sections or are helped to do so mechanically. They are produced from both green and yellow varieties of the pea plant.

Buying Peas

The most nutritious and delicious peas are ones that are homegrown and freshly picked. Good versions can sometimes be found at farmers markets or natural food stores. Sometimes grocery stores sell a reasonable version, though it may not be as fresh as the previous types.

When fresh peas are unavailable or when convenience is desired, frozen, dried, or canned versions can be used instead. These are available in stores all year, so the vegetable can always be part of the diet. If a canned version is used, it's a good idea to look for a product that has no added sugar and salt and is sold in a can made of safe materials.

Nutritional Content

Like other legumes, green peas are a good source of protein. Three quarters of a cup of green peas contains about the same amount of protein as an egg (around six grams). Peas are very low in fat. Since they are part of a plant, they contain no cholesterol. Cholesterol is only found in animal bodies.

Peas do contain some natural sugars, but the amount isn't excessive (four grams per half cup of the vegetable). They are a good source of soluble fiber, which, like the sugar family, is a type of carbohydrate. Soluble fiber can help to lower the LDL cholesterol level in the blood. It can also lower a high blood sugar or blood glucose level.

Vitamins and Minerals

Raw peas are loaded with vitamins and minerals. They are an excellent source of vitamins C and K. Some of the vitamin C is lost when peas are cooked, however. Green peas are also a very good source of vitamin A (in the form of beta-carotene), thiamine, and folate. They contain lesser but significant amounts of niacin, vitamin B6, and riboflavin (vitamin B2). A small amount of healthy fat eaten at the same time as peas will enhance the absorption of fat-soluble vitamins, such as vitamins A and K.

Vitamin C and vitamins in the B family are water-soluble. This means that cooking peas in a lot of water for a long time isn't a good idea. Water-soluble vitamins leach out of the peas into the surrounding water.

Green peas are high in manganese and are a significant source of phosphorus, copper, zinc, magnesium, and iron. They are low in sodium.

Green peas can be eaten raw. Some people love the taste of the uncooked version. Raw peas are also eaten after they have sprouted. The vegetable is often paired with carrots, which produces an attractive combination of colours and a nutritious and tasty mixture.

Phytonutrients or Phytochemicals

Peas also contain phytonutrients. Phytonutrients, or phytochemicals, are substances in plants that aren't essential for our survival but may have health benefits, such as helping to prevent disease. One important type of phytonutrient in green peas is the flavonoid group, which belongs to the polyphenol family. Flavonoids are antioxidants and may reduce the risk of several diseases.

Researchers need to determine whether a typical serving of peas contains a significant amount of each phytonutrient and whether the chemicals can be absorbed into our body from our small intestine. The researchers also need to discover whether the phytonutrients are beneficial once they are in the body. The initial discoveries look promising.

Yorkshire pudding is a baked product made from eggs, flour, and milk. The pudding is often eaten with gravy and meat.

Cooking Green Peas

Green peas can be boiled, steamed, stir-fried, fried, or microwaved. They can also be baked in foods such as quiches and savory pies.

In some parts of the world, roasted peas are very popular. I've never tasted roasted peas, but they are reportedly nutty, crunchy, and delicious. They are often mixed with spices before being cooked, which likely adds to their enjoyable flavor.

Cooked peas are often processed further, such as by being pureed or mashed. They are also mixed with other ingredients to make many different foods, including soups, stews, casseroles, fish cakes, curries, pastas, omelettes, and salads.

In general, cooking peas at a lower temperature, for a shorter time, and with less water preserves more of their nutrients. This is why steaming vegetables is considered to be a healthier cooking method than boiling. If peas are boiled, they should be covered with the minimum amount of water needed and simmered for only a few minutes.

Tartar sauce contains mayonnaise, pickles, herbs, and sometimes other ingredients. It’s often served with fish, as in the meal shown in the photo above.

Mushy Peas

Mushy peas are often eaten with fish and chips. They have a soft texture that resembles that of thick, puréed peas. Soft, semi-intact peas are present in the mush. I love the taste of the product. Whenever I buy a serving of fish and chips from a restaurant near my home, I order mushy peas as well.

Mushy peas can be made at home as well as bought in restaurants and stores. Products that are bought may have artificial color added, which can give them an unnatural, bright green appearance. I like to avoid this sight if I can.

Mushy peas are generally made from marrowfat peas, which easily turn into a mush. Marrowfat peas are usually sold in a dried form but are sometimes sold in cans. To make mushy peas, the dried peas are soaked overnight in water containing a small amount of sodium bicarbonate (one teaspoon per cup of peas). On the next day, they are rinsed in cold water and placed in a saucepan with fresh water. They are then boiled gently for thirty to sixty minutes—or longer—until they turn into a mush.

Soups

With the right ingredients, pea soup can be both nourishing and delicious. The soup can range from a simple blend of peas, seasonings, and water to a more complex and hearty mixture containing additional vegetables. Ham may be added as well.

Ingredients that are often added to pea soups are carrots, celery, potatoes, onions, garlic, salt, pepper, and water. Bay leaves or thyme are frequently included, too.

Cream is sometimes swirled over the surface of the soup as a finishing touch. Small crackers or biscuits may be used for a topping instead of cream.

Salads

Sprouted, blanched, or cooked and chilled peas are added to salads. Blanching is a technique in which a vegetable is plunged into boiling water, left there for a very short time, and then removed and quickly chilled to halt the cooking process. Frozen peas bought in a store are already blanched. The process stops the action of enzymes that can alter the flavor or color of the peas.

Pea salads often contain a mixture of peas, cheese, celery, nuts, onion, herbs, pepper, and salt. Mayonnaise or salad dressing is added for a creamy salad. Some people like to add other ingredients, such as hard boiled egg, tomato, bell pepper, bacon bits, diced apple, garlic, lemon juice, or a flavorful vinegar.

Pease Pudding, Porridge, or Pottage

Pease was the Middle English name for pea. The plural word was peasen. Pease pudding or porridge is made from green or yellow peas and has a smooth texture similar to that of a thick pea sauce. It was popular in the Middle Ages, when it was known as a pease pottage. It's still enjoyed in some parts of the world today, including parts of the United Kingdom. It often contains pork as well as peas.

Some communities in the UK are named in honor of peas. For example, Pease Pottage is a village in West Sussex and Peasenhall is a village in Suffolk. The Peasenhall Pea Festival was until quite recently an annual event. The festival involved music, food, games, and contests. It offered pea eating and throwing contests as well as the World Pea Podding Championship. A pea-themed costume contest was also held. Among the other culinary delights that were available at one festival was a pea, mint, and honey ice cream. The combination of flavors sounds interesting. Perhaps the festival will be resurrected one day.

Pease porridge hot,

Pease porridge cold,

Pease porridge in the pot

Nine days old;

Some like it hot,

Some like it cold,

Some like it in the pot

Nine days old.

— Anonymous

Poems About Peas

Peas are a very popular vegetable, so it's not surprising that people have written poems about them. The poems are often humorous, just like the sight of peas rolling over a surface.

The origins and author of the pease porridge poem are unknown. The poem as shown above was published in 1916 in a children's rhyme book called The Real Mother Goose. This book can be read at the Project Gutenberg website. The poem was published in a slightly different form in 1760 in a book called The Original Mother Goose's Melody by John Newbery. This book can be read at the Google Books website.

Similarly, the date of origin and the writer of the poem shown below about eating peas with honey are unknown. According to the Poetry Foundation, the poem was recited at a 1944 radio broadcast in the United States. However, the author wasn't announced. The poem may have been created earlier.

I eat my peas with honey;

I've done it all my life.

It makes the peas taste funny,

But it keeps them on the knife.

— Anonymous

A Food Fantasy

I wrote the poem below. It's a fantasy that describes the adventures of a miniature man in a large tureen of green pea soup. I still enjoy the amusing aspects of peas that entertained me as a child. I also enjoy their taste. They are an interesting and useful vegetable.

The Man in the Green Pea Soup

The man was looking quite green
As he swam within the tureen
Until he spied a few peas ahead

He climbed on a green pea boat
And shook out his lavender coat
Before eating some pumpkin bread

Then onion fish bit all his toes
And salt water licked his dear nose
Leaving him sore and red

Carrots surfed over the waves
And gathered in celery caves
To consider the words that he said

"I didn't!" he cried loud and clear
And retreated from garlic in fear
As it bounced over and started to shed

Pepper flew over the salt
And tickled his nose with a jolt
Creating sneezes that filled his head

The sneezes wriggled and twirled
So he held a tissue unfurled
"I'm ready if you are" he said

Sneezes left in disgust
Surprise for them was a must
The man cheered aloud once they'd fled

Potatoes lined up to parade
Carrots spun round as they played
And the man rode on peas as they sped

Then bay leaves sailed in from the west
With thyme-woven mats for a nest
And carried him off to bed

References

• Facts about Pisum sativum from the Missouri Botanical Garden
• Nutrients in raw green peas from the United States Department of Agriculture, or USDA
• "Green Peas: A Vitamin Powerhouse" from WebMD
• Information about soluble and insoluble fiber in food from WebMD
• The importance of dietary fiber from the Mayo Clinic

Questions & Answers

Question: What is the botanical name of the green pea?

Answer: The scientific name of the green or garden pea is "Pisum Sativum." The plant belongs to the family Fabaceae, also known as the family Leguminosae.

Question: Which form of cooking depletes the Vitamin C in Green Peas most?

Answer: Vitamin C dissolves in water and is destroyed by heat, so boiling is considered to be the most harmful form of cooking with respect to the preservation of the vitamin. Steaming and microwaving are often said to be better cooking methods for retaining Vitamin C.

© 2014 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on March 14, 2016:

Roasted spicy peas sound delicious, Vellur! Thank you very much for the comment about the hub and the poem.

Nithya Venkat from Dubai on March 14, 2016:

A great hub about green peas and loved your poem. In this part of the world, roasted spicy peas are very popular. I love them, and they taste delicious.

Linda Crampton (author) from British Columbia, Canada on November 04, 2015:

Thank you very much, Silva. I appreciate your visit and comment.

Silva Hayes from Spicewood, Texas on November 04, 2015:

I love peas; so delicious, and the pictures of them in their pods are so artistic. Lovely article.

Linda Crampton (author) from British Columbia, Canada on February 07, 2015:

I'd love to try green peas roasted in wasabi! Thank you very much for the visit and the comment about the poems, aesta1.

Mary Norton from Ontario, Canada on February 07, 2015:

Roasted peas are sold as snacks in Southeast Asia. I like the one roasted in Wasabi. Your poems are truly enjoyable.

Linda Crampton (author) from British Columbia, Canada on March 25, 2014:

Thank you, VioletteRose. Yes, green peas are easy to use. They are a great addition to the diet!

VioletteRose from Atlanta on March 25, 2014:

I didn't know about this many varieties of green peas, thanks for sharing this! I love adding green peas to my food, they are so easy to use . Especially the frozen ones!

Linda Crampton (author) from British Columbia, Canada on February 25, 2014:

Thank you, ignugent17. I appreciate your visit!

ignugent17 on February 25, 2014:

Thanks for the information . My husband prefer peas over green beans and I am glad to read all the good benefits we get. Enjoyed reading the poem too. :-) Very useful.

Linda Crampton (author) from British Columbia, Canada on February 19, 2014:

Thank you very much, Deb. I appreciate your comment, as always!

Deb Hirt from Stillwater, OK on February 19, 2014:

Lots of great knowledge and little known facts were imparted here. This was a very entertaining and well done article.

Linda Crampton (author) from British Columbia, Canada on February 17, 2014:

That's an interesting thought, girishpuri! Thank you for the comment.

Girish puri from NCR , INDIA on February 17, 2014:

Peas are like diamonds in the vegetables, Very useful hub. Thanks Alicia.

Linda Crampton (author) from British Columbia, Canada on February 16, 2014:

Audrey, thank you so much for such a wonderful comment! I appreciate it very much. I used to help my mother shell peas, too. Shelling peas was extra work compared to using prepared peas, but it was enjoyable. The peas were fresher, too. Thank you very much for the votes and the share!

Audrey Hunt from Idyllwild Ca. on February 16, 2014:

Awesome! Useful! Beautiful! Interesting! Have I told you how much I enjoy this post on Peas? It's right up there with "Gone with the wind." :) You've put so much into this remarkable article. Brought back sweet memories of a time when I was a little girl helping mama to shell peas from our vegetable garden. Sharing and thanks so much ~ Audrey

Linda Crampton (author) from British Columbia, Canada on February 15, 2014:

Thank you for the visit and the comment, ologsinquito!

ologsinquito from USA on February 15, 2014:

This is a wonderful article on peas, which, if cooked right, can be delicious. If not, that's another story.

Linda Crampton (author) from British Columbia, Canada on February 13, 2014:

Thank you very much for the comment, Annette. It's nice to hear about another green pea fan!

Annette R. Smith from Ocala, Florida on February 13, 2014:

I LOVE green peas, Linda. I didn't realize there are so many varieties, and I like the different ways to prepare them. Thanks for these fun and interesting facts!

Linda Crampton (author) from British Columbia, Canada on February 12, 2014:

Thank you, WriterJanis. I appreciate your comment!

Linda Crampton (author) from British Columbia, Canada on February 12, 2014:

Hi, EGamboa. Thanks for the visit and the comment. It's interesting that some people love mushy peas while others don't like the sound of them!

Janis from California on February 12, 2014:

A lot of useful information here. I love the poem in the end.

Eileen Gamboa from West Palm Beach on February 12, 2014:

Everything looks good, except the mushy peas. I don't think I could do those, although I've come to a new appreciation for the flavor and versatility of this economical vegetable in my old age. :) Nice Hub.

Linda Crampton (author) from British Columbia, Canada on February 12, 2014:

I'm glad you enjoyed the soup, Donna! Thank you for the comment.

Donna Caprio Quinlan from Newburyport, MA on February 12, 2014:

I made split pea and ham soup for the first time last week. It was delicious! I like peas so it is good to learn they are so nutritious. Great article.

Linda Crampton (author) from British Columbia, Canada on February 11, 2014:

Hi, Dianna. Thank you for the nice comment! I actually have more poems published here, but my creative writing tends to get hidden by all my information hubs!

Dianna Mendez on February 11, 2014:

I love peas in a salad and as a soup. Your information is valuable and appreciated. Your surprised me with your creative poetry - well done!

Linda Crampton (author) from British Columbia, Canada on February 11, 2014:

Thank you for the visit and the comment, Toytasting. I like eating peas in different forms, too. They're a very versatile vegetable!

Toy Tasting from Mumbai on February 11, 2014:

I am a huge fan of green peas. I can eat it any form. I did not know so much about green peas though. Thanks for sharing the information. :)

Linda Crampton (author) from British Columbia, Canada on February 10, 2014:

Hi, truthfornow. Thank you very much for the comment. Green peas are one of my favorite foods, too!

Marie Hurt from New Orleans, LA on February 10, 2014:

Green peas are my favorite. I didn't quite realize the versatility of peas. Very well-researched article with looks of details. I learned so much about one of my favorite foods.

Linda Crampton (author) from British Columbia, Canada on February 10, 2014:

I love a mix of peas and mashed potatoes too, Crystal. The two vegetables go together very well! Thank you for the comment and the votes.

Crystal Tatum from Georgia on February 10, 2014:

I actually really like green peas, though I know few others whoe does. I love them with mashed potatoes. The Leseur (not sure if I have that spelled right) canned brand is my favorite. Well done on this hub. Voting up and more.

Linda Crampton (author) from British Columbia, Canada on February 10, 2014:

Thank you very much for the visit and the kind comment, Martie! I'm sure that if I was forced to eat mashed peas I would quickly come to hate them, too! I can always find frozen, dried and canned peas in my local stores, and fresh peas are readily available in summer. I generally avoid the canned versions because of the added sugar or salt, but as I said in an earlier comment there are always frozen peas in my home. They're quick to prepare and they're nutritious, too.

Martie Coetser from South Africa on February 10, 2014:

The Man in the Green Pea Soup is a children's book all on its own - I can even see the illustrations with the eye of my mind.

I love raw peas, but seldom find them for sale raw in vegetable stores. They come frozen, tinned or dried. I remember devouring it in my parent's vegetable gardens with pods and all. I love pea soup. But, oh, I hate them mashed. When I was 8yrs old in a boarding school for 6 months I had to eat them mashed for the first and the very last time.

Superb hub about peas!

Now I have a craving for fresh, raw peas!

Linda Crampton (author) from British Columbia, Canada on February 10, 2014:

Thanks for the visit, Victoria. Yes, it is interesting that there is so much to say about peas! They've been a popular vegetable for a very long time.

Author Victoria Sheffield from Georgia on February 10, 2014:

Who would have thought that there would have been so much information about peas!

Linda Crampton (author) from British Columbia, Canada on February 09, 2014:

Thank you so much for the lovely comment and the votes, shampa sadhya! I appreciate your visit.

Shampa Sadhya from NEW DELHI, INDIA on February 09, 2014:

It is an extraordinarily good post. It is informative, full of yummy recipes and contains good poem. UP AND AWESOME!

Linda Crampton (author) from British Columbia, Canada on February 09, 2014:

Thank you very much for the comment, the vote and the share, Nell! It's nice to hear that someone else loves mushy peas. It sounds like you're even more of a fan than me!

Nell Rose from England on February 09, 2014:

lol! loved the poem! yes green peas are one of my favorites, and mushy peas I literally eat with everything! great hub Alicia, voted up and shared! nell

Linda Crampton (author) from British Columbia, Canada on February 09, 2014:

Hi, janderson99. Yes, I eat raw peas right out of the pod, but only in small quantities. They are definitely a convenient food that is quick to prepare, as you say! Thanks for the visit.

Dr. John Anderson from Australia on Planet Water on February 09, 2014:

Green peas are great and so convenient. Very little cooking is required. None actually!

Linda Crampton (author) from British Columbia, Canada on February 09, 2014:

Hi, Thief12. Thanks for reading my hub when you don't like green peas! Thank you very much for the votes, too.

Linda Crampton (author) from British Columbia, Canada on February 09, 2014:

Thank you, Bill. I appreciate the vote and the share as well as the comment. I love peas, too. There's always a bag of frozen peas in my refrigerator!

Carlo Giovannetti from Puerto Rico on February 09, 2014:

Great hub, but still, green peas is one of the few vegetables I can't stand XD Anyway, it was a very interesting read.

Voted Up, Useful, and Interesting.

Bill De Giulio from Massachusetts on February 09, 2014:

Hi Linda, great hub. I love peas and it's good to know that they really are good for us. I was not aware of the many different varieties of peas. Also, I've never come across the mushy peas although it does sound like they would go well with fish and chips. Great job. Voted up, shared, etc...

Linda Crampton (author) from British Columbia, Canada on February 09, 2014:

Thank you very much, Cynthia. My memories of marrowfat peas are linked to mushy peas, which I love. I must have been lucky with school dinners - or perhaps I've forgotten how bad they were!

CMHypno from Other Side of the Sun on February 09, 2014:

Great hub Alicia. I never knew there were so many varieties of peas! Marrowfat peas bring back too many memories of primary school dinners. None of us liked them but we all had to sit there until they were eaten!

Linda Crampton (author) from British Columbia, Canada on February 08, 2014:

Thank you for the comment and the vote, DDE. I appreciate your visit!

Devika Primić from Dubrovnik, Croatia on February 08, 2014:

Green Peas - Varieties, Nutrition, Food Facts and Poems is a beautifully written hub. I like peas freshly peeled and eaten one of my favorite foods. The poem ''The Man in the Green Pea Soup'' was an enjoyable read. Voted up!

Linda Crampton (author) from British Columbia, Canada on February 08, 2014:

Hi, Eddy. Thanks for the comment, vote and share! I hope your weekend is great, too.

Linda Crampton (author) from British Columbia, Canada on February 08, 2014:

Thanks for the visit, Bill. It's very nice when something that we like is also good for us!

Eiddwen from Wales on February 08, 2014:

Useful and very interesting Alicia.

Voted up and shared. Here's wishing you a great weekend.

Eddy.

Bill Holland from Olympia, WA on February 08, 2014:

Happily this is a vegetable I actually like. :) Very glad to hear of it's nutritional value. Thanks for the information.

Linda Crampton (author) from British Columbia, Canada on February 07, 2014:

Thanks so much, word55. I love split pea soup, but I don't think I could have four bowls in one evening! I'm glad the soup made you feel good. I hope you have a good night and a great weekend!

Al Wordlaw from Chicago on February 07, 2014:

I'm glad that Faith had a lot more to say about your hub that I didn't mention. Yes, your poem was impeccable. I had no idea that peas were as nutritious. I think I'll add them to my weekly menu. I had about 4 bowls of split pea soup. I feel so good and healthy for a Friday nite. I hope I don't dream of them though. Good night...

Linda Crampton (author) from British Columbia, Canada on February 07, 2014:

I appreciate your second visit and your lovely comment, word55! Adding brown rice to pea soup sounds like a great idea. I'll try that the next time I make the soup.

Linda Crampton (author) from British Columbia, Canada on February 07, 2014:

Thanks for the comment and the vote, Jodah. I'm glad you enjoyed the poems! I enjoy pea soup too, although I never have it with ham. I think it's delicious!

Linda Crampton (author) from British Columbia, Canada on February 07, 2014:

Thank you so much for the kind comment about my poem, Faith! I appreciate it a great deal. Like you, I've loved peas since childhood. They've been a part of my diet for as long as I can remember. Thanks for the votes and the share, too, Faith. I hope you have a wonderful weekend!

Al Wordlaw from Chicago on February 07, 2014:

Thank you Alicia, The soup tasted tremendously good. I added just a little brown rice to it. This is the 1st time it tasted so extra good. Well, actually, it's the 1st time I made a pea soup. I usually make lentil soups. Thanks for doing this hub today. You made this very easy and simple especially after watching the videos you displayed. You're a pro. -:)

John Hansen from Gondwana Land on February 07, 2014:

Interesting hub about peas Alicia. Love the split pea and ham recipe...one of my favourite soups. Loved the poems too, the one about peas and honey is hilarious and I enjoyed the one you wrote, The Man In the Green Pea Soup (sounds like The Man In The Grey Tweed Suit...lol). Voted up.

Faith Reaper from southern USA on February 07, 2014:

I have always loved peas! Much to my surprise, though a lot of people do not? However, I have never known just how nutritious they are, even though I was thinking ... well, they are vegetables.

The poems you have included are delightful and I just love, love, love your very own poem! Well, you are multi-talented and this was a delight to read and you made it your own and very interesting.

Up and more and sharing.

Have a great weekend,

Faith Reaper

Linda Crampton (author) from British Columbia, Canada on February 07, 2014:

Thank you very much for the comment and the vote, word55. I hope your split pea soup tastes good!

Al Wordlaw from Chicago on February 07, 2014:

Um AliciaC, very good idea. I liked all the peas recipes that you talked about. I'm making split pea soup this evening just because I read your article. Smelling yummy so far. Thanks and voted up!

Linda Crampton (author) from British Columbia, Canada on February 07, 2014:

Thank you very much, Alphadogg16!

Kevin W from Texas on February 07, 2014:

Great hub on the facts and benefits of Green Peas AliciaC. Thumbs up on your hub.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Interesting and Tasty Cracker Snacks

Crackers with toppings are great snacks to eat every day and at celebrations. They can be attractive, very tasty, and quick to make. They can also be a healthy food, depending on the ingredients in the crackers and their toppings.

Making cracker snacks is a creative process. It's fun to try new topping ingredients and to mix old and familiar ones in new combinations. Whole foods such as vegetables, fruits, nuts, seeds, and meats work well in toppings. Herbs, spices, sauces, dips, and spreads like pesto, salsa, guacamole, tzatziki, and hummus are also useful.

In this article, I describe twenty tasty ingredient combinations for cracker toppings. Video recipes are included for people who like to create their own sauces. I took all of the photos in this article after I’d made my own cracker treats.

A Wealth of Ingredients

I use whole foods on crackers as part of my regular diet and add prepared products such as spreads and sauces for special events. I prefer all-natural spreads and sauces that have no artificial colors, flavors, or preservatives and contain only healthy oils, such as olive oil. I also look for varieties with a reasonably low sugar and salt level. Occasionally, however, delicious but less healthy toppings manage to reach my crackers, like the miniature marshmallows in the photos above. Many choices of toppings exist, both savory and sweet. The number of foods that can be a good match for crackers is impressive.

Savory Toppings With Meat or Fish

Meats, cheeses, sauces, herbs, nut butters, chopped or sliced vegetables, and even some kinds of fruit can be combined to create delicious savory toppings. Moist ingredients should be drained as much as possible and either added not long before crackers are served or placed on top of a drier component to prevent the crackers from becoming soggy.

Salmon, Pesto, and Tomato

I use wild salmon that was canned in water without salt and has been drained. Pesto is a traditional Italian sauce made from basil, pine nuts, cheeses, olive oil, garlic, and salt.

• Place salmon on a cracker. Add a small spoonful of pesto. Top with a sliced cherry tomato. Alternatively, replace the pesto and cherry tomato with a tomato pesto.

Tuna and Cheese

Canned wild salmon is low in mercury, but canned tuna may not be, depending on the type of fish. Canned light tuna is the lowest in mercury. Canned albacore tuna is high enough in mercury that major health agencies in the US and Canada recommend that its consumption be limited. It's sometimes known as white tuna.

• Place drained, water-packed tuna on a cracker. Sprinkle with Parmesan cheese and black pepper. For the most flavorful pepper, grind it just before use.

Chicken, Yogurt Cheese or Tzatziki, and Grapes

Yogurt is too liquid to stay on the surface of a cracker and can make the cracker soggy. Yogurt cheese is simply yogurt with some of the liquid removed. It has a thicker consistency than whole yogurt and is very easy to make, as described in the instructions below. Fresh or dried herbs can be gently added to the yogurt cheese before it's used.

Tzatziki can be used instead of yogurt cheese. Tzatziki usually contains yogurt, cucumbers, lemon juice, olive oil, dill, garlic and salt. It's sometimes made with sour cream instead of yogurt.

• Place chicken on a cracker. Add a spoonful of yogurt cheese or tzatziki. Place sliced grapes or banana slices on top.

How to Make Yogurt Cheese

1. Place a double layer of cheesecloth in a colander or other strainer which has been placed over a bowl.
2. Pour yogurt into the cheesecloth and cover the colander with plastic wrap. Allow the yogurt to drain in the refrigerator for six to twelve hours.
3. Place the yogurt cheese in a very clean container that has a lid. Keep the container in the refrigerator. The yogurt cheese should remain usable for up to a week.
4. The liquid from the yogurt can be added to other foods.

Precooked meats are useful for cracker toppings. Sodium nitrite and sodium nitrate are often added to deli meats as preservatives, however. These chemicals are converted to nitrosamines in the digestive tract. Nitrosamines are suspected carcinogens.

More Meat Combinations

Chicken and Salsa

Chicken cooked at home, canned chicken that has been drained (after being rinsed to reduce the salt content), and chicken slices without sodium nitrite or sodium nitrate are all good cracker toppings.

Traditional salsa is a sauce made chiefly of tomatoes, hot peppers, and onions. Some salsas are made of fruit, peppers, and onions, however. The video below gives a recipe for salsa containing avocado and mango.

• Create a "bed" of chicken on a cracker. Add a spoonful of salsa from which any excess liquid has been drained. Sprinkle with dried or fresh herbs, such as oregano, marjoram, or cilantro.

Turkey, Peanut Butter, and Dried Cranberries

Use home cooked turkey, canned turkey that has been drained, or prepared turkey slices without preservatives.

• Spread peanut butter or tahini (sesame seed butter) on a cracker. Add turkey. Sprinkle with dried cranberries or raisins.

Turkey and Strawberry Jam or Jelly

I buy all-fruit strawberry jams, which are usually called spreads instead of jams. Plum and apricot jam go well with turkey, too.

• Spread the cracker with jam or jelly. Place turkey on top.

Beef, Mustard, and Salsa

I prefer to use home cooked beef or beef slices without preservatives bought in a store.

• Spread mustard on a cracker. Cover with a slice of beef. Place a spoonful of salsa on top of the beef.

Three Vegetarian or Vegan Toppings for Crackers

Cucumber, Cheese, Tomato, and Pickled Onion

This is an old favorite from my childhood. I use it as a sandwich filling as well as a cracker topping. I use English-style pickled onions that don't taste excessively sweet, unlike some other versions of pickled onions that I've tried. Vegan cheese could be used instead of a dairy version.

• Place sliced cucumber, sliced tomato, sliced cheddar cheese, and sliced pickled (or fresh) onion on a cracker.

Vegan Sausage and Hummus

Vegan sausages usually contain much less fat than sausages made from meat. They are often sold in a precooked form.

Hummus is a spread traditionally made from chickpeas, tahini, lemon juice, olive oil, garlic, and salt.

• Spread hummus on a cracker. Top with slices of vegan sausage. Sprinkle dried cranberries over the sausage.

Cheese, Pear or Apple, and Marmalade

Cheese goes well with either pears or apples. It also goes well with marmalade, a combination that I love.

• Place a slice of cheese on a cracker. Spread marmalade on top of the cheese. Add pieces of ripe pear or apple. Sprinkle with crushed walnuts.

More Vegetarian Combinations

Vegan Ham or Bacon with Egg

• Place a slice of vegan ham or bacon on a cracker. Fold over if the slice is too big for the cracker. Place chopped, hard boiled egg on top. Sprinkle black pepper on top of the egg layer if desired.

Swiss Cheese, Sun Dried Tomato, and Basil

• Place a slice of Swiss cheese on a cracker. Add slices of sun dried or fresh tomato. Cover with basil leaves.

Salad Greens and Herbed Scrambled Eggs

• Create a bed of dark salad greens on a cracker. Fold the leaves over if they're too big for the cracker. Add a spoonful of a scrambled egg mixture that was cooked with Parmesan cheese, oregano, sage, and black pepper.

Herbs and spices can be wonderful additions to cracker toppings. They create interesting and sometimes unique flavors when mixed with other ingredients.

Sweet Toppings for Crackers

The toppings below all contain nut butters. Butters made from nuts and seeds are nutritious and contain healthy fats, especially when they're sold without additives. Since I love the taste of chocolate, I often add a mixture of cocoa and sweetener to a sweet topping.

Many types of sweeteners are available in stores. My favorite is erythritol, which is generally considered to be a healthy sugar substitute. I also use buckwheat honey or another dark honey as a sweetener. These too have health benefits and have a delicious taste, but they are rich in sugars. For special treats, though, honey is a great sweetener.

Chocolate Syrup or Spread

Chocolate syrup can provide a nice taste in a topping. It's high in sucrose, so ideally it should be used in small quantities or only on special occasions. The syrup can be bought in stores or made at home. As the video below shows, making the syrup at home is a quick and easy process. You may prefer the ingredients that are used in home recipes. Commercial products often contain high fructose corn syrup, a controversial substance.

I often use a homemade chocolate spread instead of a syrup. The spread has a thicker consistency. It's quick and easy to make by mixing a nut or seed butter, cocoa, and the sweetener of choice. It's lovely on bread and cakes as well as crackers.

Some Sweet Combinations

Hazelnut Butter, Honey, and Cocoa

• Spread hazelnut butter on a cracker. Drizzle honey on top of the hazelnut butter. Sprinkle cocoa on top of the honey. Chocolate syrup can be used instead of the honey/cocoa mixture.

Peanut Butter and Banana

• Spread peanut butter on a cracker. Add slices of banana. If desired, drizzle with the honey and cocoa mixture as above or use chocolate syrup instead.

Peanut Butter and Strawberry Jam or Jelly

• Spread peanut butter on a cracker. Cover with a layer of all-fruit strawberry jam or jelly. Many other flavors of jam and jelly go well with peanut butter, including raspberry and grape. Adding pieces of fruit on top of the jam or instead of it creates an interesting taste and increases nutrition. Try strawberries, raspberries, grapes, or blueberries.

Cashew Butter and Orange Marmalade

• Spread cashew butter on a cracker. Cover with a layer of all-fruit orange marmalade. Sprinkle with powdered cinnamon or ginger.

Shredded coconut and spices such as cinnamon and nutmeg can be lovely additions to sweet toppings.

Three Dessert Toppings

These dessert toppings are great for special occasions, although the crackers and their toppings may not be a healthy combination. They are delicious, though.

Almond Butter and Lemon Curd (or Lemon Spread)

Lemon curd is a thick and creamy spread made from butter, eggs, lemon juice, and sugar. I've found lemon curd that contains no added color or artificial ingredients in big health food markets, such as Whole Foods.

Lemon spread is a suitable substitute if you can't find lemon curd, though I prefer the curd to the spread. Both products are high in sugar, but I love their taste.

• Spread almond butter on a cracker and cover with a layer of lemon curd. I usually make the layer of lemon curd thicker than the layer of nut butter since I like it so much.

Blueberries and Cream

Thick cream topped by sweet fruit is a wonderful cracker topping for celebrations. I use Devonshire double cream, to which I add a small amount of sweetener. The fruit and cream combination tastes especially nice on top of oat cakes (which are a type of cracker, despite their name).

• Place a spoonful of thick, lightly sweetened cream on a cracker. Top with blueberries or another fruit.

Peanut Butter and Marshmallow

Marshmallows may not have any redeeming health benefits, but they are very nice as a cracker topping.

• Spread peanut butter on a cracker. Add mini marshmallows or spread marshmallow fluff (or marshmallow cream/creme) over the peanut butter.

More Ingredient Ideas for Cracker Toppings

There are many other possible ingredients for cracker toppings. I sometimes use the following foods.

• vegetables such as coleslaw, bell peppers, hot peppers, and avocados
• seeds such as sesame, cumin, and fennel
• fruits and berries other than the ones mentioned, including dried versions
• salad greens with a peppery taste, such as arugula and mizuna
• chopped onions, chives, or garlic
• cream cheese
• chutney
• herbs and spices besides the ones mentioned
• nutritional yeast
• textured vegetable protein or TVP

Guacamole is another possible addition. It's a sauce made from avocado, limes, garlic, salt and sometimes other ingredients, such as tomatoes.

Creating New Ingredient Combinations

A "Build Your Own Cracker Snacks" activity can be fun for parties and other social gatherings. If crackers, containers of food, and utensils are placed on a table, people can make their own snacks according to their tastes. Some strange but tasty ingredient combinations may be created, especially if there is a wide choice of ingredients.

Discovering new mixtures that work well on crackers is fun. Many foods can be chopped, sliced, grated, crumbled, folded, or drained to place on a cracker. If you have favorite toppings that aren't mentioned in this article, I'd love to hear about them in the "Comments" section below.

Questions & Answers

Question: What are the leaves added to the guacamole recipe?

Answer: Guacamole often consists of mashed avocado, lime juice, and seasonings. Sometimes cilantro leaves are added as well. These are probably the leaves that you've noticed.

© 2014 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on June 24, 2020:

Thank you for the visit and comment, Lisha.

Lisha C on June 23, 2020:

Your photos look very decorative and appealing! I couldn't even imagine such a long list of toppings; my go-to is usually always just the same old cheese topping. Thanks for all the new ideas.

Linda Crampton (author) from British Columbia, Canada on June 23, 2020:

Thanks for the comment, Liza. It's interesting to think about all the possible toppings for crackers.

Liza from USA on June 23, 2020:

Oh wow, all toppings look delicious! My favorite toppings for crackers are usually savory toppings such as salsa, tuna, clam chowders, pesto, and guacamole. However, the sweet toppings are great and delicious to pair with the crackers too. I think I'm going to try some! Thanks for the ideas, Linda.

Linda Crampton (author) from British Columbia, Canada on April 06, 2018:

A summer picnic on a dock sounds like a lovely idea, Mary. I appreciate your visit.

Mary Norton from Ontario, Canada on April 06, 2018:

These are tasty ideas Linda. I always have to think out creative snacks for the dock the whole summer so this would be a resource. I like that yoghurt cheese and will try to make that.

Linda Crampton (author) from British Columbia, Canada on October 04, 2016:

Thank you, Nancie M. I hope you enjoy the crackers.

Nancie McKinnon from Halifax, Nova Scotia, Canada and Seoul, South Korea on October 04, 2016:

Lovely h'ordeuvres selection. I'll be trying some of these during the holidays.

Linda Crampton (author) from British Columbia, Canada on November 24, 2015:

Thanks for the comment, raguett!

Meagan Elaine on November 24, 2015:

great info thanks cant wait to try a few during my after dinner snack.. thanks i love nibblies

Linda Crampton (author) from British Columbia, Canada on August 25, 2015:

Hi, Au fait. Thanks once again for the comment. I appreciate your visits.

C E Clark from North Texas on August 25, 2015:

A great selection of h'ordeuvres. Several of them look yummy and easy to do for a dinner party or holiday party, or just a quick snack.

Linda Crampton (author) from British Columbia, Canada on April 25, 2015:

Thanks, Diana. I appreciate the comment.

Diana Abrahamson on April 25, 2015:

Thanks for your snack toppings. The one that caught my attention was eith kiwi fruit..very creative, I must say!

Linda Crampton (author) from British Columbia, Canada on January 16, 2015:

Thank you for the comment and the vote, peachpurple.

peachy from Home Sweet Home on January 16, 2015:

i want to try peanut butter and the marshmallows, voted up

Linda Crampton (author) from British Columbia, Canada on March 17, 2014:

Thank you, VioletteRose. I love the combination of hazelnut butter and cocoa, too!

VioletteRose from Atlanta on March 17, 2014:

These are really great snack ideas, would definitely love to try some of them. Love the combination of hazelnuts with honey and cocoa :)

Linda Crampton (author) from British Columbia, Canada on February 15, 2014:

Thanks for the comment, kerlund74. I hope you enjoy the salmon and pesto topping!

kerlund74 from Sweden on February 15, 2014:

So inspriring, I usually just put cheese on mine;) I love these, gives possible variations, I will try the salmon and pesto today!

Linda Crampton (author) from British Columbia, Canada on February 15, 2014:

Thank you so much for the kind comment and votes, Victoria! I appreciate your visit.

Victoria Van Ness from Fountain, CO on February 15, 2014:

Wow! What a thorough article! I feel like I learned a whole new culture reading through your article. Awesome job! Voted up and more!

Linda Crampton (author) from British Columbia, Canada on February 13, 2014:

Thank you for the visit, Deb. I appreciate your comment!

Deb Hirt from Stillwater, OK on February 13, 2014:

These are all fabulous thoughts and make excellent snacks, or even meals, for that matter. Thanks for the great suggestions.

Linda Crampton (author) from British Columbia, Canada on February 12, 2014:

Thanks for the comment, WriterJanis. I appreciate your visit!

Janis from California on February 12, 2014:

I like munching on crackers and you have given me some good ideas for toppings. You've also made me hungry with all of the yummy photos!

Linda Crampton (author) from British Columbia, Canada on February 02, 2014:

That sounds like an interesting and very tasty snack, Writer Fox! Thanks for sharing the idea. Thank you for the vote, too.

Writer Fox from the wadi near the little river on February 02, 2014:

Great recipes, Alicia. Here's another one to try: A little Mayonnaise, gefilte fish, pickle relish and lettuce on a Euphrates cracker.

Enjoyed and voted up!

Linda Crampton (author) from British Columbia, Canada on January 31, 2014:

Hi, b. Malin. Thanks for the lovely comment, as well as for all the votes!

b. Malin on January 31, 2014:

Hi Alicia, this is such a Wonderful Hub, one that I am going to Bookmark for future ideas...I love the Cracker Recipes, some I really had thought of. The Videos you chose were fun as well as educational to look at.

I'm voting your Hub, UP & Interesting and of course Useful.

Linda Crampton (author) from British Columbia, Canada on January 31, 2014:

Thanks for the visit and the comment, Deborah.

Deborah Neyens from Iowa on January 31, 2014:

Good suggestions, just in time for all those Super Bowl parties this weekend.

Linda Crampton (author) from British Columbia, Canada on January 29, 2014:

Thank you very much for the visit, Dianna! I appreciate your comment.

Dianna Mendez on January 29, 2014:

I am keeping this handy. There are times when you want something to top a cracker or piece of fruit and you can't think of what works. Here is the answer to it all! Thanks.

Linda Crampton (author) from British Columbia, Canada on January 29, 2014:

This sounds like a lovely cracker topping, EGamboa! Thanks for the comment and for sharing the idea.

Eileen Gamboa from West Palm Beach on January 29, 2014:

Great ideas. Love the new ideas for my cracker snacking which is continuous. Yesterday one of my hard boiled eggs burst, so I quickly chopped up, egg salad style (mayo & mustard) and started scooping it on crackers with cream cheese. (For such small messy jobs, I just chop and mix on a piece of wax paper, and toss the paper)

Linda Crampton (author) from British Columbia, Canada on January 28, 2014:

Thanks, Peg. I appreciate your visit. I love snack crackers, too! Cheese and fruit is a lovely combination.

Peg Cole from North Dallas, Texas on January 28, 2014:

Yummy ideas just in time for the big game this weekend. I love snack crackers and your incredible variety of toppings are mouth watering. I'm partial to the cream cheese and fruit ones.

Linda Crampton (author) from British Columbia, Canada on January 28, 2014:

Thanks for the comment and the vote, Eddy. I hope you enjoy your day, too!

Eiddwen from Wales on January 28, 2014:

Have to save this one Alicia and voted up.

Enjoy your day.

Eddy.

Linda Crampton (author) from British Columbia, Canada on January 27, 2014:

Thank you very much for the comment and the vote, Crystal!

Linda Crampton (author) from British Columbia, Canada on January 27, 2014:

Hi, ologsinquito. Thanks for the comment. I hope some of the ideas are useful for you when your company arrives.

Crystal Tatum from Georgia on January 27, 2014:

These are very unique ideas and would be great to serve at parties as well. Voted up and more. Well done on this hub!

ologsinquito from USA on January 27, 2014:

These are all very good ideas. I'd like to refer back to this in a couple of weeks, when I'm expecting company.

Linda Crampton (author) from British Columbia, Canada on January 27, 2014:

Hi, Rebecca. Yes, peanut butter and marshmallow is tempting. I find chocolate even more tempting, though! Thank you very much for the comment.

Rebecca Mealey from Northeastern Georgia, USA on January 27, 2014:

This is a true eye-opener...endless ways to top a cracker! I love the p-nut butter and marshmallow thingy, and I am about to try it like now. LOL

Linda Crampton (author) from British Columbia, Canada on January 27, 2014:

Thank you, Bill. I appreciate your comment, as well as the vote and the share! I hope your week is wonderful, too.

Bill De Giulio from Massachusetts on January 27, 2014:

Hi Linda. Who knew that the simple cracker could be so tasty and interesting. Love some of these ideas; pesto, hummus and salmon all sound great. Very creative. Voted up, shared, etc... Have a great week

Linda Crampton (author) from British Columbia, Canada on January 27, 2014:

I'm sorry about your wife's background, trusouldj. It's fun to discover the joys of simple cracker snacks, though, if we're able to. Thanks for the visit.

LaZeric Freeman from Hammond on January 27, 2014:

I've gotten away from such simplicity as I've gotten older and married. My experiences are not my wife's experiences. As well, what was fun as a child for me is seen as bad memories of not having enough when she was a child. Thanks for reminding me that there's nothing wrong with crackers and cheese, peanut butter and jelly crackers, etc.

Linda Crampton (author) from British Columbia, Canada on January 27, 2014:

Thanks, DDE. I'm glad that you like the sound of the toppings!

Devika Primić from Dubrovnik, Croatia on January 27, 2014:

Great toppings and all my best tasting indeed makes me want to have some right now!

Linda Crampton (author) from British Columbia, Canada on January 26, 2014:

Thank you for the comment, Jodah. It is interesting how tastes vary in different countries and even in different families! Sometimes I mix foods together just for fun. The experiments don't always work, but I'm often surprised to discover how good a mixture tastes!

John Hansen from Gondwana Land on January 26, 2014:

Wow, what a different selection and combinations of toppings Alicia. I think here in Australia some our taste preferences are a little different and a couple I can't imagine like turkey, peanut butter and cranberries, but I'm sure it tastes fine (I known turkey and cranberries goes together). It's just us Aussies rarely mix peanut butter with anything else. salmon, pesto and tomato and beef,mustard and salsa sound great. Very well written hub.

Linda Crampton (author) from British Columbia, Canada on January 26, 2014:

This does sound delicious, Paul! Thank you very much for the visit and the comment.

Paul Edmondson from Burlingame, CA on January 26, 2014:

The cashew butter and marmalade sounds really good. One of my absolute favorite ways to eat crackers or crusty bread is a chunk of stilton cheese with an orange-fig preserve. Delicious!

Linda Crampton (author) from British Columbia, Canada on January 26, 2014:

Thank you so much for the lovely comment, Faith! I enjoy mixing foods to get new tastes. I probably picked up the habit from my father, who often created strange food combinations that actually tasted great. I appreciate your votes and the share. I hope you have a wonderful week too, Faith!

Linda Crampton (author) from British Columbia, Canada on January 26, 2014:

Thanks for the comment, Bill, especially since it came so amazingly soon after I published this hub! My weekend was actually quite busy. Hopefully next weekend will be more relaxing!

Faith Reaper from southern USA on January 26, 2014:

Oh, wow!!! These are amazing toppings and so unique. Thank you for sharing these great variety to turn an ordinary cracker into a special taste sensation indeed! None of my toppings can even compare to these delectable toppings.

I must try these. Great videos too.

Awesome hub! Up and more and sharing.

Have a great week ahead,

Faith Reaper

Bill Holland from Olympia, WA on January 26, 2014:

Just in time for the Super Bowl. Thanks for the suggestions my friend, and I hope your weekend was restful.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

The Yule Log Cake and Mincemeat

For as long as I can remember, a Yule log cake and mince pies have been a traditional part of my family's Christmas. They are popular treats that have had a long and interesting history, although they've changed from their original form. A Yule log was originally a log of a tree instead of a log-shaped chocolate cake, and mince pies once contained meat instead of a mixture of fruit.

A Yule log cake, or bûche de Noël, is a chocolate sponge roll filled with chocolate or vanilla cream and covered with chocolate frosting. The cake is decorated to make it look like a log. Sometimes a white frosting is used so that the log looks as though it's covered in snow.

Mince pies are small pies or tarts consisting of a pastry shell filled with mincemeat. The mincemeat is traditionally made from raisins, currants, apples, lemon peel and zest, spices, brown sugar, suet, and rum or brandy. The pies may have a lid or may be open. Mince pies are a traditional Christmas treat in Britain and are popular in some other countries, too.

Pagan History of the Yule Log

Many people think of the word "Yule" as an alternate and slightly old fashioned name for Christmas. Yule was actually the name of a winter solstice celebration enjoyed by pagans in Northern Europe before the introduction of Christianity. It celebrated the end of the shortest day of the year and the approach of longer, warmer days that would be accompanied by the reawakening of nature.

Yule was a festival involving feasting, fun, and hope. People brought a large log indoors during the celebration, placed it in a fireplace, and set it alight, often after sprinkling it with a libation. The goal was to keep the log burning for at least 12 hours and sometimes for as long as twelve days. The burning log may have been a symbol of the returning sun.

A small piece of the burned log was kept to light the next year's log. The burnt wood was believed to have magical properties that would protect the people from evil during the upcoming year and bring them good luck. The ashes produced from the log were also thought to have magical powers and were saved. They were often added to soil to improve the productivity of crops.

It was important that the Yule log was collected from the family's own land or from a neighbour's instead of being bought. Different cultures had different rules for the type of tree that would be suitable for supplying a log. Oak and ash seem to have been the most popular choices.

A Christian Tradition

The custom of burning a Yule log spread through Europe and eventually became incorporated into Christian celebrations. In some areas, including France, a log was brought into a home on Christmas Eve and sprinkled with salt, oil, and wine. Prayers were said as the wood was set on fire. The log was supposed to burn for 12 hours. As in pagan celebrations, splinters were kept to light the next year's log. Cinders from the burnt wood were believed to protect the family from a visitation by the devil.

The custom of burning a log during a festival became less common as fireplaces decreased in size. The smaller fireplaces could no longer accommodate large logs that would stay alight for many hours or days. For some modern pagans and Christians, a log is still a meaningful part of their December celebration, however. It's usually small enough to be placed on a table and is decorated with greenery and candles. It often has a spiritual or religious significance.

A Yule Log as a Cake

For most people today, the term "Yule log" is synonymous with a cake. The substitution of a cake for a real log is thought to have begun in the 19th century. The cake is a sweet roulade. A roulade is made by rolling a flat layer of food around a filling.

Savoury roulades are often made by spreading a cheese, egg or vegetable mixture on a piece of meat and then rolling the meat up. Sweet roulades are usually made from flat sponge cake covered with a sweet filling. A Swiss roll is a type of sweet roulade.

Some makers of Yule logs "cheat" when they create the cake. They draw the spiral pattern of the roulade in frosting at the end of a solid, log-shaped cake, as shown in the photo above. A traditional Yule log is made from a real roulade, however, as shown in the first cake photo and in the video below.

The Bûche de Noël

A bûche de Noël is covered with chocolate frosting so that it resembles a log. The baker generally creates ridges and circles in the frosting in order to produce a bark-like texture on the cake and the appearance of tree rings at its ends. He or she may also add a sprinkle of powdered sugar to give the impression of snow. (Powdered sugar is known as icing sugar in some countries.) Some logs contain a shorter roll of cake attached to the main roll at an angle so that it resembles a branch.

Holly leaves and berries made of marzipan may be added to the cake to provide Christmas colours. Christmas figures such as snowmen and Santa Claus may be placed on the top. In some countries, meringue mushrooms are traditionally placed around the log. Twigs of spruce are sometimes placed around the log as well as or instead of the mushrooms.

The cake and filling of a log are often chocolate-flavoured, but sometimes the cake or the cream are vanilla based and are light in colour. Jam may also be used as a filling, although a cream filling is more common.

The bûche de Noël is especially popular in France. It's traditionally served at the end of the réveillon—the feast that's held after midnight mass on Christmas Eve.

History of Mince Pies

"Mince" refers to finely chopped meat and "mincemeat" is the filling for mince pies. There is no meat in today's mince pies, however.

The forerunner of the mince pie was the Christmas pie. This was originally a large, rectangular pie filled with different types of meat and spices. The earliest mentions of Christmas pies date from the time of the Crusaders and their introduction of exotic new spices to Britain. There are claims that the shape of the pies represented the manger of the baby Jesus. Some researchers doubt this story, though. The pies were said to have a "coffin" shape, which was a common term that simply meant a shape like a basket.

During the Tudor period, the pies were sometimes known as shrid or shred pies and were very popular. They were made from meats such as beef, mutton, rabbit, and beef tongue as well as various birds.

Christmas pies containing only meat were available even in Victorian times, but by then pies containing meat and fruit were available as well. In the past, a mixture of savoury and sweet foods in one dish was more popular than it is today. Fruit was added to the Christmas pie mix at least as early as 1725, as shown by the "Little Jack Horner" nursery rhyme quoted below. A mincemeat recipe from 1788 (referenced below) shows that the mixture consisted mainly of fruit by that time, although it did contain tripe. Tripe is the lining of an animal's stomach. Most tripe comes from cows.

Little Jack Horner

Sat in a corner,

Eating a Christmas Pie;

He put in his thumb,

And pulled out a plum,

And said, "What a good boy am I!"

— Henry Carey, in the year 1725

The Mince Pies of Today

Mince pies may have no lid, a star-shaped cover to represent the star that guided the Wise Men, or a full cover. I like the ones with no lids, since I prefer the taste of the mincemeat to the taste of the pastry. The pies vary in depth. Some are shallow. These are sometimes referred to as mince tarts. Others are deeper. The pies and tarts are very nice to eat on their own, but they are also delicious with ice cream.

Today, the only remnant of meat in mince pies is the beef suet. This is sometimes replaced by butter or by vegetarian suet, which usually contains palm oil. It's possible to buy or make mince pies that don't contain any rum or brandy, if this is preferred.

Interestingly, modern recipes for large "Christmas Pies" containing all meat or meat and fruit are available today. It's therefore possible to enjoy these as people did in the past as well as enjoy the taste of mince pies.

In the United Kingdom, mince pies are a traditional treat for Father Christmas (or Santa Claus) as he visits homes on Christmas Eve. A pie is placed near the Christmas tree with a glass of milk or a small glass of sherry or brandy. In some places, a carrot is traditionally placed by Santa's gifts for Rudolph the reindeer.

Interesting Mince Pie Traditions

Some interesting traditions are associated with making and eating mince pies.

• When someone is making mincemeat at home, they should stir the mixture in a clockwise direction. Stirring in an anticlockwise direction is said to bring bad luck during the upcoming year.
• Cinnamon, nutmeg, and cloves must be added to represent the three gifts of the Wise Men to the baby Jesus.
• One mince pie should be eaten on each of the twelve days of Christmas to ensure good luck. The last should be eaten on January 6th, or Epiphany.
• A wish should be made as the first pie is eaten.
• Refusing to eat a mince pie will lead to bad luck.

Family and Food Traditions

I think that family traditions related to food are a wonderful part of Christmas. They can make a meaningful contribution to a very special time of year. I love the taste of Yule logs and mince pies, but I also enjoy the idea that the food is a link to my family‘s and my culture’s past. Eating the food with some of my relations or long-time friends can sometimes increase the sense of connection. For me, nostalgia and a connection to history are valuable components of the Christmas season. Traditional Christmas food like cake and pies can sometimes add more than just calories to the season.

References

• A history of the Yule log from the history.com website
• The Yule log from Christmas Traditions in France and in Canada
• A mincemeat recipe from 1788 from The English Art of Cookery by Richard Briggs (via Google Books)
• Mince pie history from the Historic Food website
• Mince pies traditions from Project Britain

© 2013 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on January 06, 2014:

Thanks, Carolyn! I find it very interesting to explore the original celebration of Yule. Tracing the development of our modern customs - when this can be done - is fascinating!

Carolyn Emerick on January 06, 2014:

wish I had seen this before Yuletide! Not that I remotely bake, I won't even attempt it! But, I run some pages with large followings who are interested in Old Yule! Would have shared it! I will try to keep a better look out for your seasonal posts from now on :-)

Linda Crampton (author) from British Columbia, Canada on January 02, 2014:

Thanks, Dianna. I think that mince pies are delicious! I don't know how much longer they'll be on sale in my local stores. It's quite easy to make my own, though!

Dianna Mendez on January 02, 2014:

It has been several years since I've enjoyed a yule log, maybe this year I will make one to enjoy. Thanks for the history on it. Also, I enjoyed reading about the mince pie traditions. Now, this is one I have not tasted but you make it sound really fun and delightful.

Linda Crampton (author) from British Columbia, Canada on December 30, 2013:

Hi, Linda. Thank you very much for the comment. I agree, Yule logs are delicious! Unlike you, though, I love mince pies as well! Best wishes for 2014.

Linda Rogers from Minnesota on December 30, 2013:

What a fun and informative hub Alicia. My family has a yule log cake every Christmas Eve. It's become a fun tradition and the cakes are so tasty. I have never cared for mince meat pie. I think it's a taste you have to grow up with or you may not care for it. Happy New Year!

Linda Crampton (author) from British Columbia, Canada on December 22, 2013:

Thank you, carole. It's fun to investigate food traditions. The recipes in the videos are interesting!

carole on December 22, 2013:

love your recipes,and the stories behind them, you can't beat an old family recipe

Linda Crampton (author) from British Columbia, Canada on December 21, 2013:

Thanks for the comment and for sharing the interesting story about mincemeat pie, Deb!

Deb Hirt from Stillwater, OK on December 21, 2013:

Back in Maine, the old timers DID make the mince pie with deer meat, and it was called mincemeat pie. Those really are the best! Great article reminded me of days gone by. Good work, Alicia!

Linda Crampton (author) from British Columbia, Canada on December 21, 2013:

Hi, drbj. Yes, a Yule log cake is a delicious tradition! I hope you have a very happy Christmas.

drbj and sherry from south Florida on December 21, 2013:

Hi, Alicia, I'm so glad that the tradition of the Yule log has been translated to a delicious chocolate treat. So much more tasty than the original. :)

Linda Crampton (author) from British Columbia, Canada on December 17, 2013:

Thanks, Pamela. I appreciate your visit.

Pamela Oglesby from Sunny Florida on December 17, 2013:

Some members of my family really like mincemeat and make pies at the holidays. The history you wrote was really interesting.

Linda Crampton (author) from British Columbia, Canada on December 17, 2013:

That's such a funny story, Martie! It would be a shock for someone expecting a small pie with a sweet, fruity taste to get a meat pie instead. Thank you for the comment. I hope you have a very happy Christmas.

Martie Coetser from South Africa on December 17, 2013:

Wow! Love the history. In South Africa mince pies are still pies filled with minced beef. A visitor of England could not believe his eyes when I served this instead of minced-fruit pies - after he had mentioned that he would love to have a mince pie.

Lol!

Pies filled with minced fruit are rare down here. We have fruit cake, fruit puddings, fruit salads and tons of fresh fruit.

Interesting! Thanks, Alicia :)

Linda Crampton (author) from British Columbia, Canada on December 17, 2013:

Hi, Prasetio. Thank you very much for the visit, the comment and the vote! If you ever try mince pies and a Yule log, I hope you enjoy them.

Linda Crampton (author) from British Columbia, Canada on December 17, 2013:

Hi, Cynthia. Thanks for the comment! I hope that you have a great Christmas and that 2014 is a joyful and successful year for you.

Linda Crampton (author) from British Columbia, Canada on December 17, 2013:

Hi, WiccanSage. I love traditional foods during the holidays, too. Good luck if you decide to make a Yule log!

prasetio30 from malang-indonesia on December 17, 2013:

Wow...it sound delicious, Alicia. I love the history of Yule log cake and mince pies. I had never heard about this cake before. Thanks for sharing with us. Voted up :-)

Prasetio

CMHypno from Other Side of the Sun on December 17, 2013:

All those pictures of cake and mince pies has made my mouth water! Interesting hub and thanks for the great information on our favourite Christmas treats. Hope you have a very Happy Christmas and a fabulous 2014

Mackenzie Sage Wright on December 17, 2013:

First... you are making me very hungry. Second, this is an awesome little tidbit to know, I really love holiday entertaining and parties and traditional foods and it's nice to know more about them. I really must think about baking a yule log this year.

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Thank you very much for the comment, the vote and the shares, KDeus! I appreciate them all. Merry Christmas to you, too. I hope you have an enjoyable holiday!

Keely Deuschle from Florida on December 16, 2013:

A very interesting hub! I have never tried a Yule Log nor Mincemeat, either. I will definitely pin this to try sometime! Voted up, shared, and pinned! Merry Christmas!

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Hi, phdast7. Thank you very much for the visit! I appreciate your comment. Merry Christmas to you, too!

Theresa Ast from Atlanta, Georgia on December 16, 2013:

What a fascinating and thorough hub. History,and how to make them. Wonderful pictures.. Mincemeat is one of my favorites and I don't think I have ever tried a Yule Log. Maybe this year. :) Merry Christmas !

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Hi, DzyMsLizzy. I agree with you - the pie crust is simply a box for the yummy part of the pie! I haven't tried eating mincemeat right out of a jar because I know I'd find it hard to stop! I like the sound of your mini-tarts. I do make mince pies sometimes instead of buying them, but I always buy my Yule log. It does look time consuming and a bit tricky to make! Thank you very much for the votes and the shares.

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Hi, Nell. I don't stop at one mince pie a day, either - and I've already had some this December as well! Thank you very much for the vote and the share - I appreciate them both.

Liz Elias from Oakley, CA on December 16, 2013:

Very nicely done, with clear explanations and history. I've read the recipe for Yule logs, and I'm scared to try it. Somehow, I think I'll wind up with a plateful of crumbs by the time I flop it out of the pan, roll it to cool; unroll to fill and re-roll to finish!

I love mince pie; my husband hates it, so I don't make it. However, I just had an epiphany of my own: I was just gifted a pasta maker complete with ravioli rollers. It occurred to me that I could make mince "ravioli" mini-tarts, brush with butter, sprinkle with sugar and bake them, instead of boiling. These could easily be frozen...

The jar of mince"meat" my daughter just gave me contains no lard or suet, so as a vegetarian, that's perfect for me! She likes to just eat it plain; neither of us is a fan of pie crust. For us, it's just a "box" to hold the good part of the dessert. LOL

Voted up, useful, interesting, shared and pinned.

Nell Rose from England on December 16, 2013:

That was fascinating Alicia, I sort of knew about the Yule log but not that much, and as for eating mince pies one a day...um....lol! I have already eaten at least 10! voted up and shared! nell

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Hi, Bill. Thanks for the visit and the comment. I hope you have a very happy holiday, too!

Bill De Giulio from Massachusetts on December 16, 2013:

How interesting Linda. You know I don't think I've never had mincemeat either. I must be living under a rock :) It all sounds and looks yummy. Interesting history. Happy Holidays.

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Hi, WriterJanis. I think that the history of food can be very interesting! Thanks for the visit.

Janis from California on December 16, 2013:

I never knew that Yule logs were actual logs used. I've only known of them as a yummy dessert.

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Thank you very much, Faith. It's nice to hear of another mincemeat fan! As always, I appreciate the votes and the share. Blessings to you, too!

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Hi, Crafty. It's interesting to hear that you like the smell of mincemeat but not the taste. Mincemeat cookies sound delicious to me! Thank you for the comment.

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Hi, Bill. Thanks for the visit. Since I have a British background, I've eaten mince pies and mincemeat since childhood. They're both readily available in the stores here in Canada, too, which makes me happy!

Faith Reaper from southern USA on December 16, 2013:

Awesome Alicia! I love mince meat pie. My mom would always make it. Fascinating history here...how interesting for sure. Love all the photos and videos. Now, I am so hungry! Excellent hub. Up and more and sharing. Blessings, Faith Reaper

CraftytotheCore on December 16, 2013:

This is such a beautiful Hub! My great-grandmother was from England. When I was about 3 or so, she passed away. But I certainly remember the smell in her home. It was such a sweet and rewarding smell to my senses. Just last year, I finally received a copy of her cookie recipes. My favorite one is a mincemeat cookie. I don't really care too much for the flavor of it. But it smells so good. I seriously want to make it in to a candle scent.

Bill Holland from Olympia, WA on December 16, 2013:

You know, I have never had mincemeat. Thank you for the history and information, Alicia. Very interesting.

Linda Crampton (author) from British Columbia, Canada on December 16, 2013:

Thank you for the comment, DDE. Mince pies are one of my favourite Christmas foods, too!

Devika Primić from Dubrovnik, Croatia on December 16, 2013:

Yule Logs, Mince Pies and Mincemeat - Facts and History is an interesting and informative hub. Mince Pies have been my favorite for ages and now I know more about the facts and history.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

A Useful Grain Substitute

Wheat is the dominant grain used by many families in North American society. Rice, corn, and oats are also popular. Many other grains and grain-like foods are available, however. These foods provide an interesting variety of tastes and nutrients and make great alternatives to the usual choices. Amaranth is one of these useful alternatives. Its seeds can be used like a grain and have another very important benefit—they are gluten-free.

Gluten in a protein complex found in wheat, rye, and barley. Some people avoid gluten by choice and others avoid it by necessity. People with celiac disease must avoid the substance because it damages the lining of their small intestine. Amaranth is a great food choice for people with celiac disease and for everyone else.

The Amaranth Plant

Amaranth belongs to the genus Amaranthus. The genus is the first part of the scientific name of a plant, and the species is the second part. 50 to 70 species of Amaranthus exist. The exact number depends on the classification scheme that's used. The genus is widespread and found in many countries.

The leaves and seeds of some species in the genus are used for food. The plants are valued for their resistance to drought. A few species are used as ornamental plants. Others are used to produce a red dye. Some are considered to be weeds.

Amaranth isn't closely related to grains. Unlike grains, which have long and narrow leaves, amaranth plants have broad leaves. Grains belong to the plant family called the Poaceae (formerly known as the Gramineae) within a group of flowering plants known as monocots. Amaranth belongs to the family Amaranthaceae within the plant group known as dicots.

(The) genus name comes from the Greek word amarantos meaning unfading in reference to the long-lasting flowers of some species.

— Missouri Botanical Garden

Flowers and Seeds

Amaranth flowers are white, green, orange-brown, red-brown, or red in color, depending on the species. They are arranged in erect spikes, hanging tassels, or globes. The individual flowers and seeds are tiny. A spike, tassel, or globe of a single plant produces many flowers and many seeds.

Some people grow their own amaranth at home. The plants are often attractive when they are in bloom. It may be time consuming to separate the seeds from the rest of the plant and to prepare them for use, however.

Gardeners often obtain the seeds by shaking a spike or tassel or by rubbing it between their hands. The seeds are covered with a hull or husk, which must be removed before they can be eaten.The seeds are massaged between the hands to remove the covering, which is then referred to as chaff. The chaff is gently blown away.

Anyone who wants to grow their own amaranth should investigate the best species for their purpose. In addition to finding a plant that grows well in the local climate, a person should explore whether a species is best suited for ornamental flower or leaf production, edible leaf production, or seed production.

Amaranth is a fast-growing plant and has been used by humans since ancient times. Archaeological evidence indicates that the seeds were gathered as early as 4000 BC.

A Natural Pigment and a Synthetic Dye

A red pigment is extracted from the flowers of some amaranth plants and used as a food dye. The dye is used to color corn dough, alcoholic beverages, or other foods and drinks.

The artificial dye known as "amaranth" has a color that resembles that of red amaranth flowers but otherwise has no connection to the plant. In the United States, the FDA (Food and Drug Administration) has banned the use of the artificial dye because it's a suspected carcinogen, or a chemical that causes cancer.

In countries where the synthetic dye has not been banned, it's important to determine whether a red dye with amaranth in its name is made of the the natural pigment obtained from the plant or the artificial one made in industry. The synthetic product is sometimes referred to as an azo dye. The word "azo" is related to the chemical structure of the dye.

Uses of Amaranth Seeds

Historically, amaranth has been most popular in South America, Asia, and Africa. Now other parts of the world are discovering its benefits. The seeds are cream to brown in color, depending on the species. In some countries, they are popped like popcorn. Honey or molasses is often added to the popped seeds to make a candy. The seeds are also ground into a flour and used to make a dough or a gruel. A gruel is made by boiling the flour in water or milk.

In North America, amaranth is sold as a whole "grain" that's ready to cook in boiling water or pop in a hot pan. It's also available in puffed form as a breakfast cereal or is incorporated with other grains in gluten-free cereals. The seeds are sometimes sprouted and are used to make beer. They have a distinctive and interesting taste, which I enjoy. The flavor is nutty but not overpowering.

Amaranth flour is present in breads sold by specialist bakeries and is sold in packages for home baking. The flour is good in recipes for bread, cakes, muffins, pancakes, and other foods. I often have some in my kitchen.

Amaranth seeds are unusually high in protein for a non-legume, running around 14 to 16% protein. Even better, the protein is well balanced in amino acids, and is high in lysine, an amino acid most grains are deficient in.

— Iowa State University Extension and Outreach

Nutritional Benefits of the Seeds

Amaranth seeds are a good source of protein. Depending on the species, the seeds generally contain between 14 and 16 percent protein. This is often (but not always) higher than the percentage in true grains. The protein in the seeds contains a significant quantity of the amino acid lysine. The amount of lysine in grains is very limited.

The seeds are also rich in minerals. They are an excellent source of manganese, a good source of magnesium, phosphorus, iron, selenium, copper, zinc, and calcium, and a moderately good source of potassium. They also contain a good quantity of vitamin B6, folate, and fiber.

The seeds are lower in oil than many other edible seeds. Oil is extracted from amaranth seeds, however, and is used in cosmetics. Some evidence suggests that amaranth oil in the diet lowers the level of LDL cholesterol (the so-called "bad" cholesterol) in the blood. This idea needs to be explored further, however. The studies are old and were done with animals, not humans.

Edible Leaves

Amaranth leaves are a popular vegetable in some parts of the world. They are often used like spinach in salads. They are also used in stir-fry recipes, soups, stews, and curries. I have never eaten the leaves, but apparently only the young ones are suitable for salads. Older ones are said to taste bitter. The bitterness apparently disappears when the leaves are cooked.

The leaves are an excellent source of vitamin C and of vitamin A in the form of beta-carotene. Our bodies change beta-carotene into the form of vitamin A that we need. Since beta-carotene is fat soluble, eating a small quantity of oil with the leaves will help the nutrient to be absorbed. The leaves are also a good source of vitamin B6, folate, and riboflavin.

Amaranth leaves are healthiest when used as a raw salad green. The amount of vitamin C decreases when the leaves are cooked. In addition, boiling the leaves causes water-soluble nutrients (vitamin C and the B family vitamins) to leach into the cooking water.

Like the seeds, the leaves are rich in minerals, including manganese, calcium, magnesium, potassium, potassium, and iron. They also contain copper.

About 3 million Americans have celiac disease, an autoimmune disorder that’s triggered when they eat gluten.

— WebMD

Gluten and Celiac Disease

In people with celiac disease, the ingestion of gluten leads to inflammation of the lining of the small intestine. The presence of gluten causes the immune system to mount an abnormal attack on the villi located on the intestinal lining, which damages or destroys them. Villi are tiny folds that absorb nutrients from digested food. When they are absent or nonfunctional, the absorption of nutrients decreases dramatically.

An autoimmune condition is one in which the immune system mistakenly attacks the body's own tissues. Celiac disease is an autoimmune condition, but someone with the disease must eat gluten before the attack on the intestine is activated.

As a result of the damage to the small intestine and insufficient absorption of nutrients, a person with celiac disease may experience a wide variety of symptoms. Continued inflammation caused by gluten exposure increases the risk of intestinal cancer. When the diet is free of gluten, the inflammation generally disappears and the villi are regenerated. The recovery takes time, however.

Since amaranth is both gluten-free and a versatile grain substitute, it's a great food for people who have celiac disease or another form of gluten intolerance. In baking, amaranth flour can be used on its own or mixed with other flours that lack gluten. Gluten-free recipes often use a combination of flours and other ingredients to approximate the effect of gluten, which gives doughs their elasticity.

Foraging for Wild Amaranth

Amaranth is cultivated in some areas, but it's also a wild plant. In British Columbia, where I live, wild amaranth is known as pigweed. The province contains several species of pigweed. Some grow so well that they can be a nuisance in areas growing agricultural crops.

Foraging for food can be an enjoyable activity, but if you intend to collect wild amaranth you should follow some important rules.

• Ideally, go on your first foraging trip with an expert who has collected the plant before and knows how to recognize it..
• Be absolutely positive that you have identified a plant correctly and that it's edible. Look at several reference sources that contain color photos and make sure that the photos apply to the plants in your area.
• Identify a plant by its scientific name, since different plants may have the same common name. The name "pigweed" applies to other plants besides amaranth, for example.
• If there is any doubt about a plant's identity, don't eat the plant.
• Plants are often easier to identify when they are mature and flowering.
• Collect the plant in a clean area away from pollution and pesticides.
• Never remove all the plants from an area. Leave some to reproduce and spread.
• As you forage for wild plants, try to do as little damage to the habitat as possible.

The Grain of the Future

Amaranth is a nutritious and tasty food for people on a gluten-free diet, vegans, vegetarians, and everybody else. It's sometimes called the "grain of the future" because of its nutritional benefits. Foods containing amaranth may be found in some supermarkets, but the best choice of products is generally available at health food markets. It's worth trying this interesting grain substitute and considering adding it to the diet, whether or not you are gluten intolerant.

References

• Amaranth plant information from Better Homes & Gardens plant encyclopedia
• Amaranthus caudatus facts from the Missouri Botanical Garden
• Information about amaranth from Iowa State University Extension and Outreach
• Nutrients in cooked amaranth grain from SELF Nutrition Data (Data obtained from the USDA, or the United States Department of Agriculture)
• Nutrients in cooked amaranth leaves from SELF Nutrition Data
• Information about celiac disease from WebMD
• Foods for a gluten-free diet from the Mayo Clinic

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2013 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on October 10, 2019:

Thanks, Liza. I appreciate your kind comment.

Liza from USA on October 10, 2019:

Interesting article, indeed. I've never even heard of it. Every time I read your hubs, I learn something new. Thank you, Linda, for sharing informative and educational articles.

Linda Crampton (author) from British Columbia, Canada on August 06, 2015:

Hi, The Dirt Farmer. I generally buy my amaranth in health food stores. At least where I live in Canada, they always have it.

Linda Crampton (author) from British Columbia, Canada on August 06, 2015:

Hi, ChitrangadaSharan. Thank you very much for the comment and for sharing the information about amaranth in India.

Jill Spencer from United States on August 06, 2015:

I grow the red amaranth for the birds. I've never noticed it in the grocery stores here in the US, but you've made me curious!

Chitrangada Sharan from New Delhi, India on August 06, 2015:

Great hub about Amarnath, very informative and useful!

It is indeed very useful substitute for gluten sensitive people. It is grown and consumed in India as well.

Thanks for sharing this valuable information in your hub!

Linda Crampton (author) from British Columbia, Canada on August 05, 2015:

Hi, RTalloni. Thank you very much for the comment. I think that amaranth is definitely a useful plant!

RTalloni on August 05, 2015:

Thanks much for this reminder! I have used amaranth in the past, but had forgotten about it. And wow, who knew the plants were so amazing. This hub is a great reference on a useful plant.

Linda Crampton (author) from British Columbia, Canada on August 05, 2015:

It's definitely worth trying, Nikki!

Nikki D. Felder from Castle Hayne, N.C. on August 05, 2015:

Grain substitute, huh? Willing to give it a try!

Linda Crampton (author) from British Columbia, Canada on August 05, 2015:

Hi, Vellur. Thank you for the comment and the vote. I appreciate your visit very much.

Linda Crampton (author) from British Columbia, Canada on August 05, 2015:

Thank you very much, thumbi7. I love amaranth, too! Thanks for the comment, vote and share.

Nithya Venkat from Dubai on August 05, 2015:

Great information about Amaranth. Learned a lot about Amaranth and will incorporate it into my meals. Great hub, voted up.

JR Krishna from India on August 05, 2015:

We eat a lot of amaranth and I love amaranth preparations

Great article about its usefulness

Voted up and shared

Linda Crampton (author) from British Columbia, Canada on March 27, 2013:

Thanks for the vote and the share, vespawolf! I eat puffed amaranth with yogurt too. I've never tried popping quinoa but I've read about people doing it. Amaranth and quinoa seem to be versatile grains!

Vespa Woolf from Peru, South America on March 27, 2013:

Amaranth is common here in Peru and although we eat it cooked and added to soups, I didn't know it could be popped at home! They do sell puffed amaranth here to eat with yogurt and fruit. I wonder if I could pop quinoa at home, too? Very interesting. Voted up and shared!

Linda Crampton (author) from British Columbia, Canada on March 25, 2013:

Thanks for the visit, Dianna. Amaranth is worth investigating!

Dianna Mendez on March 25, 2013:

I had no idea this plan offered so much to the human body. Will have to look this up next time I am at the health food store. Thanks.

Linda Crampton (author) from British Columbia, Canada on March 24, 2013:

Yes, I know what you mean, unknown spy! The flower spikes do resemble cats' tails. Thnks for the comment.

Life Under Construction from Neverland on March 24, 2013:

looks like a Cat's Tail plants..

Linda Crampton (author) from British Columbia, Canada on March 23, 2013:

Thank you for the comment and the vote, Eddy. Have a great day too!

Linda Crampton (author) from British Columbia, Canada on March 23, 2013:

Hi, Blossom. Popping amaranth is fun! I like quinoa, too. Thanks for the visit.

Eiddwen from Wales on March 23, 2013:

Interesting;beautiful and useful.

Voted up and enjoy your day.

Eddy.

Bronwen Scott-Branagan from Victoria, Australia on March 23, 2013:

I use quinoa, but I've never tried amaranth, although I've heard of it. I must try it. Popping it sounds like fun.

Linda Crampton (author) from British Columbia, Canada on March 22, 2013:

Hi, drbj. Thanks for the visit. I hope you enjoy amaranth if you try it!

drbj and sherry from south Florida on March 22, 2013:

Since amaranth appears to be so healthful, Alicia, I'll have to look for amaranth products in the market the next time I shop. Thanks for the heads up.

Linda Crampton (author) from British Columbia, Canada on March 22, 2013:

Hi, wabash annie. Thanks for the visit. I think that amaranth is a great addition to a gluten-free diet!

wabash annie from Colorado Front Range on March 22, 2013:

I'm always happy to find out about a gluten-free product. Thanks for the heads-up on this one!

Linda Crampton (author) from British Columbia, Canada on March 22, 2013:

Hi, Claudia. Thank you very much for the comment. I like the taste of amaranth, but it does taste unusual. I can understand why it wouldn't appeal to everybody!

Claudia Tello from Mexico on March 22, 2013:

I live in Mexico and strangely enough I have never seen Amaranth flour. How can this be!!!!? Nevertheless, I have eaten amaranth many times as a cereal with yoghurt and fruit, in energetic bars (which have a good protein content by the way) and in baked goods as an added cereal. It doesn't have a particularly nice taste but I love it because it really has an immediate positive effect on digestive health. Great that you wrote about it!

Linda Crampton (author) from British Columbia, Canada on March 22, 2013:

Hi, Deb. I eat flakes made of amaranth mixed with other substances, and they are tasty. I'll have to look out for flakes containing only amaranth. Thanks for the visit.

Linda Crampton (author) from British Columbia, Canada on March 22, 2013:

Thank you for the visit and the comment, Martin.

Deb Hirt from Stillwater, OK on March 22, 2013:

I had never seen the plant or heard about popping the seeds, but I have had amaranth flakes, which is a fabulous breakfast cereal. The flavor is most unusual, a bit stronger than what many people are likely used to, but I need to get more. It has been a while. Maybe I can get some flour, and make some lovely muffins. Thanks for the reminder, Alicia.

Martin Kloess from San Francisco on March 22, 2013:

First I've heard of this. Thank you for the enlightenment.

Linda Crampton (author) from British Columbia, Canada on March 21, 2013:

Thank you, Bill. I very much appreciate your comments, especially so soon after I publish a hub! Amaranth isn't well known yet, except by people who are gluten intolerant. It's a very worthy grain substitute, though.

Bill Holland from Olympia, WA on March 21, 2013:

I've never even heard of it. I had no idea it existed. Very interesting information, Alicia!

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

British Candies or Sweets

Jelly babies and liquorice allsorts are popular British candies, or sweets as they are generally known in the UK. Liquorice allsorts in particular have become a widespread treat enjoyed by people in many countries. Jelly babies are gelatinous candies that are produced in a mold that resembes a baby. Liquorice allsorts are firmer, brightly coloured candies with a wide variety of appearances. The variety gives them their "allsorts" name.

Both type of candies were first made by the Bassett's confectionery company in Sheffield, England. Today they continue to be made by Bassett's but are also produced by other companies. The original products are my favourites.

Jelly babies have a softer surface and a much softer centre than the typical gummy candies made in North America. Despite the liquorice allsorts name and the fact that many of the candies have black sections, some brands of allsorts don't contain liquorice. They may contain anise (or aniseed), though. This is a natural substance with a flavour that resembles that of liquorice.

Bassett's Confectionery Company

The Bassett's confectionery company was formed in 1842 by George Bassett in Sheffield, England. He lived from 1818 until 1886. At one time, he was the mayor of Sheffield. Bassett's jelly babies and liquorice allsorts were created after George's death.

Bassett's was taken over by the Trebor company in 1992. Trebor was later acquired by the Cadbury Schweppes company. Kraft bought Cadbury and created Mondelez International, which is now the home of Bassett's products. The jelly babies and liquorice allsorts still bear the Bassett's name, however.

In the United Kingdom, candies are known as sweets, gelatin is known as gelatine, a gelatine dessert is called jelly, and licorice is spelled "liquorice".

History of Jelly Babies

The history of jelly babies is uncertain. They may have appeared in 1864 when a man working at a confectionery company in England was asked to create a mold for jelly bears. Apparently, the mold looked more like a baby than a bear, so the candies were referred to as "unclaimed babies". At that time, unclaimed babies was the term used for babies abandoned outside churches. Though the idea of using the term for a candy is disturbing by today's standards, it seems to have been acceptable in the 19th century. Advertisements from the past show that candies with this name were sold to the public.

A popular but uncorroborated story says that in 1918 Bassett's created the forerunner to their jelly babies, which they called peace babies to mark the end of World War One. In 1953, the product was relaunched as jelly babies.

Jelly Babies and Fruiti Bears

Bassett's jelly babies are soft candies, though their surface is firmer than their interior. They lack the rubbery texture of North American gummy candies. They are easy to chew, which means it's also easy to eat too many of them. The candies are covered with a dusting of starch.

The ingredients in jelly babies depends on their manufacturer and the country in which they're sold. In general, they're made from gelatin, sugar, citric acid, water, flavours, and colours.

The stores near my home don't sell jelly babies, but one does sell organic fruiti bears, which have a similar texture. The photo of fruiti bears above shows the paler colour of candies with natural colours compared to those with artificial colours. I've cut some of the candies open to show the soft, moist interior.

In the popular TV series known as "Doctor Who", the fourth version of the doctor (played by Tom Baker) was a fan of jelly babies. He often offered someone one during a tense situation. The series shows the adventures of a time traveller and his/her companions. The doctor periodically regenerates and develops a new body.

Jelly Babies and (Mainly) the Fourth Doctor Who

Artificial Colour Concerns

In 2007, artificial colours and flavours were eliminated from Bassett's jelly babies due to concerns about their safety. Artificial colours may increase hyperactivity in children, although this is a controversial claim. Some scientists and members of the public believe that artificial colours do affect children's behaviour, while other scientists say that there is no link. The flavours in the new version of jelly babies are produced by fruit juices.

Each colour of Basset's jelly babies has its own flavour, colour, and name, as shown in the following table. This results in a rather strange situation in which someone is eating a candy that has a seemingly personal identity. All of the names begin with B, presumably to represent the Bassett company.

The names and characters of the candies were assigned in 1989. One example of the characters that are depicted is Bubbles. She's a girl and wears a necklace. She's the yellow jelly baby at the front in the second photo above. Another character is Boofuls, who is green and on the left of the photo. He has his hand on his eye because he's crying. I have yet to discover why he's so sad. A gruesome interpretation could be that he's sad that he's about to be eaten. Bubbles seems to be smiling at her fate, however.

Bassett's Jelly Baby Colours, Flavours, and Names

A Screaming Jelly Baby (and Elephant Toothpaste)

An Interesting Chemistry Experiment

Jelly babies are used in a popular chemistry experiment often called (somewhat macabrely) the "screaming babies" experiment. When a jelly baby is added to a strong oxidizer, a rapid and strong chemical reaction occurs. The reaction produces light and a "screaming" sound. An oxidizer is a chemical that causes a reaction by taking electrons away from another substance. In this case, the oxidizer is reacting with the sugars in the jelly babies.

Please note that this reaction is not safe to do at home. It's potentially dangerous and can be a violent reaction—which is why it's so interesting to watch when professional chemists perform it! The video below also shows an experiment involving jelly babies.

The second experiment in the video above is also interesting to watch, although it has nothing to do with candy. Like the jelly baby experiment, it can be dangerous, depending on the concentrations of the chemicals that are used. If you've never heard of the elephant toothpaste experiment before, I think you'll understand why it was given this name if you watch the video.

Exploding Candy

George Harrison of the Beatles reportedly said in an interview that he liked jelly babies. As a result, fans sometimes pelted the group with jelly babies during their public appearances, which the musicians understandably disliked.

Liquorice Allsorts History

Liquorice allsorts were created in 1899 as the result of an accident (or so the story says). Charlie Thompson was a salesman at the Bassett's company. He tripped while he was carrying a tray of separate liquorice and paste candies to show a potential customer. The candies became jumbled up, creating odd combinations. The customer was impressed and placed an order for the mixed-up candies—the first liquorice allsorts.

Types of Liquorice Allsorts

Liquorice allsorts are usually made from a base mixture of gelatin, sugars, starches, and flour and have added colour. Most assortments contain the following types of candies:

• a sandwich made of two layers of pink, orange, brown, or white candy with a black, liquorice-flavoured layer in the middle
• a double-decker sandwich made of white and black layers
• a short cylinder of pink or yellow, coconut-flavoured candy that surrounds a central black, liquorice-flavoured cylinder
• a long, black, liquorice-flavoured cylinder surrounding a cylinder of white candy
• a long, black, solid cylinder of liquorice-flavoured candy
• flat, circular pink or blue candies covered with little balls and surrounding a gelatinous, anise-flavoured interior

Coconut and Liquorice

My favourite variety of liquorice allsorts, which always seems to be the least abundant in the bag, is the coconut one. Other members of my family have the same preference. The person who gets a coconut liquorice allsort (without looking at their candy selection before they get it) is considered to be the lucky winner in the candy lottery. My second favourite allsort is the brown and black sandwich because the brown layers have a mild cocoa taste.

It's important that buyers check to see if their brand of liquorice allsorts actually contains liquorice. The substance is extracted from the root of the liquorice plant. It may have health benefits (although probably not when it's mixed with sugar and the other ingredients in liquorice allsorts), but it also has a potential danger. It contains a substance called glycyrrhizin, which may raise blood pressure.

A villain called the Kandy Man appeared in some of the 1988 episodes of Doctor Who. The Kandy Man was a life-sized figure who appeared to have been made from candies joined together. The candies looked very much like liquorice allsorts, and the Kandy Man was evil. Bassett's was upset but accepted the BBC's promise not to use the character again.

Bertie Bassett

Bertie Bassett is the mascot of Bassett's liquorice allsorts. Reportedly, he owes his existence to a copywriter named Frank Regan. Frank created the first Bertie out of liquorice allsorts joined by pipe cleaners. Today, a bag of UK liquorice allsorts contains a single piece of soft candy shaped like Bertie Bassett. He is said to taste like anise.

Bertie has been the company's mascot since 1929 and has become a popular figure. In 2009, Bertie married Betty (another mascot with a body made of liquorice allsorts) as a publicity stunt for Bassett's.

A Liquorice Allsorts Ad From the 1990s: Turning Bertie

In 2016, RJ's Licorice of New Zealand created the world's largest liquorice allsort, which set a Guinness World Record. The height, width, and depth of the lime green and black sandwich had the same ratio as in a real liquorice allsort. The sandwich weighed 1,105 kg or 2,436 pounds. After the record was confirmed, the candy was cut up and the pieces distributed for people to eat.

Where to Buy Jelly Babies and Liquorice Allsorts

I buy both liquorice allsorts and jelly babies (or the equivalent to jelly babies) occasionally. I've enjoyed them since childhood. While they certainly aren't health foods, they are very nice for an occasional treat. Bassett's liquorice allsorts are always available in one of my local stores. For genuine Bassett's jelly babies I have to travel further to get to a store that imports British candies and other foods. The journey requires a fifty minute drive, but it's definitely worth it.

Amazon sells a carton of Bassett's liquorice allsorts and a carton of Bassett's jelly babies packed together as a Bassett's Bundle. The shipping cost and predicted shipping time of the bundle should be noted, but if these are acceptable, the combination would be a great way to enjoy the candies. I think the sweets are worth trying.

References

• Information about George Bassett from the Bassett Family Association (See Section Two of the newsletter for facts about George Bassett.)
• Liquorice companies in Pontefract and Castleford from Wakefield Council
• Facts about the world's largest liquorice allsort from Guinness World Records
• Unravelling the jelly baby's past from the BBC (British Broadcasting System)

Questions & Answers

Question: From which animals is the gelatin obtained?

Answer: In 2016, jelly babies contained bovine or porcine gelatin. I have been unable to find any more recent information. I suggest that you contact Mondelez International via their website and ask them the question, since they are the current maker of jelly babies.

© 2013 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on January 08, 2018:

Hi, crocker. As I mention in the article, the extract containing the liquorice flavor is obtained from the root of the liquorice plant. This extract is then mixed with other items to make candy.

crocker on January 08, 2018:

where does liqourice come from ?

Linda Crampton (author) from British Columbia, Canada on February 20, 2015:

Hi, Craig. You're a great Doctor Who historian! As you say, the second doctor did like jelly beans. The fourth doctor was a special fan of the treats, though.

Craig in Portland on February 20, 2015:

jelly babies go back to the second Doctor. Not the fourth. In the 1973 episode "The Three Doctors", the second Doctor offers the Brig some Jelly Babies.

Linda Crampton (author) from British Columbia, Canada on November 06, 2013:

I enjoy eating liquorice too, DDE! Thanks for looking at my hubs.

Devika Primić from Dubrovnik, Croatia on November 06, 2013:

Candy Facts and History - Jelly Babies and Liquorice Allsorts I was browsing through your hubs and came across many which I haven't stopped by before I enjoy eating liquorice

Linda Crampton (author) from British Columbia, Canada on February 23, 2013:

Hi, Colin. Spring is coming here. I saw my first crocuses in bloom today, even though there was a chill in the air. Our days seem to alternate between being rainy and sunny. Thank you so much for the kind comment. I'm sure that my cats - Bennie, Nevin and Smudge - would love to send you, Tiffy and Gabriel their best wishes, too! I send my best wishes as well.

epigramman on February 23, 2013:

Such is the power of advertising and hub presentation, my esteemed fellow Canadian, I wish I had, at almost 2 in the morning, some delicious Licorice All-sorts right now - lol lol

This is an endlessly fascinating and brilliant work of research and enlightening information - yummy yummy I wish I had some of that love in my tummy - lol lol

Sending to you warm wishes and good energy from Colin and his cats, Tiffy and Gabriel, at lake erie time ontario canada 1:55am and how has your winter been so far? Here, it's been a mix of cold and snow then mild with rain

Linda Crampton (author) from British Columbia, Canada on January 14, 2013:

Hi, Alun. Thanks for the comment and the vote. I enjoyed seeing the jelly baby sneak away, too. I like liquorice myself, although I know that some people share your opinion about it!

Greensleeves Hubs from Essex, UK on January 14, 2013:

AliciaC, nice fun page about sweets which were common in my childhood and which are still around today. I like the adverts and the videos (especially the little jelly baby in the 'exploding jelly baby video which sneaks away unnoticed). All round an article with lots of interesting facts but ...

Too bad I've always hated jelly babies! I've never much liked liquorice allsorts either (tho' the coconut ones were bearable because they didn't seem to have proportionately so much liquorice in them!) Voted up. Alun.

Linda Crampton (author) from British Columbia, Canada on January 10, 2013:

I agree, lemonkerdz. There are several interesting sweets from my childhood that I still enjoy. I hope they continue to be made for a long time.

lemonkerdz from LIMA, PERU on January 10, 2013:

yes just the smell from that factory was enough to get your mouth watering. Lets hope we never lose these iconic sweets no mater what new ones come along.

Linda Crampton (author) from British Columbia, Canada on January 10, 2013:

It must have been very tempting to buy sweets when you lived so near to the sweet factory, lemonkerdz! Poor jelly babies - they lose their heads and they scream! Thanks for commenting.

lemonkerdz from LIMA, PERU on January 10, 2013:

I used to live in sheffield very close to the bassett factory and used to get a mix of sweets from the staff shop, i never knew that the belly babies were peace babies, especially when people bite the heads off first. thanks

Linda Crampton (author) from British Columbia, Canada on January 10, 2013:

Thanks for the visit and the comment, BkCreative. Liquorice allsorts do look nice as a cake decoration. I like your cousin's idea of decorating the table with them, too!

BkCreative from Brooklyn, New York City on January 10, 2013:

We used to have allsorts here in the US decades ago - and of course I ate them. But I haven't seen them since. Ah, but my US cousin has citizenship also in the UK and I visit him in England. He was so thrilled to find the allsorts that he uses them for decoration when he sets a table; very pretty and very colorful.

As a lover of candy - thanks a million for a fun hub - yay!

Linda Crampton (author) from British Columbia, Canada on January 09, 2013:

Hi, Deb. I have to be careful that I buy candy only occasionally, because like you if I have it in my home I find it hard to resist it! Thanks for comment - I appreciate it.

Deb Hirt from Stillwater, OK on January 09, 2013:

Definitely a winner! I remember the allsorts for the Christmas holidays when I was a kid, but the Jelly Babies, that sounds great, too. Now, here's the deal with me and candy...if I have it, I eat it. I have a voracious sweet tooth. I loved the history of the candies, too.

Linda Crampton (author) from British Columbia, Canada on January 08, 2013:

Thank you, SINewsome. The candies remind me of my childhood, too!

Sophie Newsome from New York on January 08, 2013:

These candies remind me so much of my childhood! Nice hub.

Linda Crampton (author) from British Columbia, Canada on January 08, 2013:

Thank you so much, Eddy. I appreciate the votes and the share. I hope you have a wonderful day too!

Eiddwen from Wales on January 08, 2013:

Even though hate Liquorice it didn't stop me from enjoying this one Alicia and I vote up.across and share all around. Have A wonderful day my friend.

Eddy.

Linda Crampton (author) from British Columbia, Canada on January 07, 2013:

Hi, Martin. It's great to hear from someone who loves liquorice! Thanks for the comment.

Martin Kloess from San Francisco on January 07, 2013:

Thank you for this. P.S. send all unwanted black liquorice to me. :))

Linda Crampton (author) from British Columbia, Canada on January 07, 2013:

I enjoy eating liquorice allsorts, too, truthfornow! Thanks for the visit.

Marie Hurt from New Orleans, LA on January 07, 2013:

I love to eat liquorice allsorts. I have to see if i can find some jelly babies now.

Linda Crampton (author) from British Columbia, Canada on January 07, 2013:

Hi, peachpurple. It's nice to meet you! I know that gummies are very popular, but I prefer the softer texture of jelly babies. I like their taste, too. Thanks for the comment.

peachy from Home Sweet Home on January 07, 2013:

I love gummies and so does my child. They are chewy and great for exercising the jaws. Never heard of jelly babies. Another knowledge to add into my memory bank. Thanks

Linda Crampton (author) from British Columbia, Canada on January 07, 2013:

Thanks for the visit, drbj! Jelly babies are made out of gelatin, like gummy bears, but as you say gummy bears have a much firmer consistency. Jelly babies are a soft candy.

drbj and sherry from south Florida on January 07, 2013:

Although licorice flavor is not one of my favorites, Alicia, I did enjoy learning about liquorice allsorts and jelly babies. The latter seem to be similar to gummy bears which are firmer and very popular with children in the U.S. Thanks for this imported candy education.

Linda Crampton (author) from British Columbia, Canada on January 07, 2013:

Hi, Tom! Tom Baker was my favorite Doctor Who in the old series. In the new series my favorite is David Tennant. Thank you for the comment and the votes!

Linda Crampton (author) from British Columbia, Canada on January 07, 2013:

Hi, theraggededge. Thank you very much for the comment! My preference is the other way round - I prefer liquorice allsorts to jelly babies, although I like them both.

Thomas Silvia from Massachusetts on January 07, 2013:

Hi Alicia, I heard of Jelly babies before and also Liquorice allsorts, I've had liquorice allsorts before but not jelly babies. Tom Baker was my favorite Doctor Who . Thanks for this interesting facts on jelly babies and liquorice allsorts. Well done !

Vote up and more !!!

Bev G from Wales, UK on January 07, 2013:

Ah... sweeties from my childhood! Love jelly babies, not so keen on Allsorts - there are some I like and some I can't stand. Was surprised to learn that there is flour in them, never would have guessed, but yes, now I realise that the paste part is not pure sugar.

Awesomely interesting!

Linda Crampton (author) from British Columbia, Canada on January 07, 2013:

Hi, Bill. Liquorice allsorts are much more common outside of the UK than jelly babies, so don't feel bad that you've never heard of jelly babies before! Thanks for the visit.

Bill Holland from Olympia, WA on January 07, 2013:

I have never heard of Jelly Babies....sheez, I must live in like a cave or something. LOL Thanks for the education.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

What Is Manna Bread?

Manna bread is a delicious unleavened product made from sprouted grains. The bread may be produced from whole grains and water alone or may have added fruit, nuts, and seeds. It contains no yeast, added sugar, salt, oil, or preservatives, is cholesterol free (like all plant foods), and is suitable for vegans. The sprouting process and the simple recipe produce a dense, nutritious, and tasty product.

Some people make their own manna bread at home. Others find it more convenient to purchase the bread in a store. The version that I buy and that I'll review in this article is produced by the Manna Organics company in Illinois. Their bread is certified organic, kosher certified, and made from non-GMO ingredients. It comes in nine varieties, ranging from plain grain breads to loaves that contain fruit, nuts, or seeds in addition to grains.

The bread was created by the Nature's Path company in British Columbia, Canada, where I live. In 2007, the manna bread division of the company was purchased by Manna Organics LLC, which is based in Lisle, Illinois in the United States. (This is not the same company as Manna Organics Inc., which is based in Newark, New Jersey.)

Manna Bread Production and Origin

The basic steps in making manna bread are to sprout the grains, blend them with water in a food processor to make a dough, put the dough in a pan, and bake it. Some people who make their own manna bread like to eat "raw" food and place the dough in a dehydrator. They leave the dough at a low temperature for a long time to turn it into a solid bread. The Manna Organics website says that their sprouted grain breads are "slowly baked at a temperature much lower than conventional bread". They don't offer any more details about their sprouting and baking processes because their preparation method is proprietary.

According to the Bible, manna was food provided by God to feed the Israelites as they travelled through the desert. It resembled flakes or seeds. Numbers 11:8 says that the people ground or beat the manna and made a cake from it. Today manna bread is sometimes called Essene bread. The Essenes were an ancient religious sect that existed at the time of Jesus and were concerned about what they saw as evil in society.

Manna bread contains simple ingredients. Since the bread is minimally processed, many of the nutrients in the ingredients are retained.

Whole Grain Bread That Is Rich in Nutrients

The Manna Organics version of manna bread contains whole grains and is high in insoluble fiber. This type of fiber provides bulk to the stool and helps it move through the large intestine. It may also reduce the risk of some diseases. Whole grain bread is far healthier than white bread, which has had the bran removed. The bran is the outer layer of a grain kernel and contains insoluble fiber.

Manna bread also contains soluble fiber, which can reduce the level of LDL cholesterol in the blood. This type of cholesterol is often referred to as the "bad" cholesterol. The chemical is a normal part of our body, but it can be harmful for blood vessels when it's present in an excessive amount. The substance can cause the buildup of a material called plaque in the vessels.

The various varieties of the bread are high in protein. They are very low to moderately low in fat. The nut and seed versions contain a little more fat than the plain grain versions. The whole grains in the breads provide useful vitamins and minerals. The fruits, nuts, and seeds that are added to some varieties of the bread supply more vitamins and minerals.

The flax and hemp seeds in the bread contain omega-3 fatty acids as well as other beneficial nutrients. Omega-3 fatty acids may reduce inflammation, lower the risk of heart disease, and reduce the triglyceride level in the blood.

Manna bread contains a moderate amount of natural sugar. The fruit and nut version contains a lot of natural sugar, however. A buyer might want to save this version for a special treat.

Possible Benefits of Sprouted Grains

The sprouting process causes complex carbohydrates to change into simple sugars, such as maltose, which gives manna bread its sweetness. I don't find this sweetness overpowering, though. The bread varieties without fruit taste mildly sweet to me, while the varieties that contain fruit are sweeter.

Proponents of sprouted grains claim that eating a grain in sprouted form provides several health benefits compared to eating it in an unsprouted form. They say that the sprouting process increases the vitamin levels in the grain. They also say that phytic acid is broken down during sprouting. Phytic acid binds with minerals such as calcium, iron, and zinc, making it harder for our small intestine to absorb them. When phytic acid is destroyed, more minerals are available. It's also said that sprouting makes grains easier to digest.

Sprouted grains do seem to be capable of providing the claimed nutritional benefits, but some scientists wonder whether the benefits are large enough to be significant. The article referred to in the first reference below states that the conditions used during sprouting are vital factors with respect to usability of the grain and its nutrient content. Researchers say that sprouted grain breads are good for us even if sprouting the grains doesn't significantly increase their health benefits, however. The breads are made from whole grains, are minimally processed, and tend to include healthy ingredients and omit less healthy ones.

Non-GMO Grains

The Manna Organics website says that all the ingredients in their products are GMO-free. GMO stands for Genetically Modified Organism. It's a classification used to refer to a plant, animal, or microorganism whose genetic material has been altered by humans, generally in an attempt to improve a useful property or behavior of the organism.

Some people are very concerned about the consequences of changing an organism's genetic material, or genome, especially when it's done in a plant or animal that is eaten by humans. The behavior of genes in a living creature is very complex and isn't completely understood by scientists. It's possible that altering a genome may have unexpected and detrimental consequences. On the other hand, it may have wonderful benefits.

All of the ingredients in the bread listed below are organic. The main ingredients are sprouted; the others aren't. When this article was last updated, nine varieties of the bread were available, as listed below.

Varieties of Manna Organics LLC Manna Bread

Sprouted Grains and Celiac Disease

Gluten is a protein complex that is present in certain grains. It's very important to note that although there are chemical changes in a grain when it sprouts, sprouted wheat, rye, and barley still contain gluten. Oats may sometimes contain gluten as well. Check with your doctor if you have celiac disease and want to eat oats.

People with celiac disease mustn't eat any version of manna bread. In this disease, the tiny projections on the lining of the small intestine, which are called villi, are damaged and destroyed due to the presence of gluten. This greatly reduces the absorption of nutrients. Celiac disease can produce a long list of very unpleasant symptoms. In addition, it can sometimes cause serious complications.

People with celiac disease must completely avoid gluten in their diet. They also need to ensure that anything that enters their mouth—such as toothpaste—is gluten-free. Even a small amount of the substance can trigger damage to the villi.

If you can't tolerate wheat but can eat other gluten-containing grains such as barley and rye, and if you have also tested negative for celiac disease, you might want to try sprouted grain wheat products. Some people who develop problems when eating wheat find that sprouted wheat suits their body better than wheat that hasn't been sprouted.

Some people may choose to eat manna bread because they're yeast intolerant. Others may want to avoid the high sodium content in many other breads or they may wish to avoid added sugar or preservatives. Manna bread is not gluten-free, however.

Dense Bread

There may be some disadvantages to buying manna bread, even for people without celiac disease. The bread is not the best type for making sandwiches, for example. It's a dense and moist product that doesn't have the soft, spongy texture of flour bread. For me, this isn't a disadvantage, however. I treat manna bread like a healthy version of cake, even though it doesn't have the texture of a cake. A slice of manna bread with a nut butter spread on it is delicious as a snack or as a meal accompaniment. I buy a different type of bread for making sandwiches.

Manna bread could be used to make sandwiches if a person is determined to do this. One problem with this idea is that the bread is sold in small loaves, each of which is quite expensive compared to many regular brands of sandwich bread. In my area, the varieties without fruit cost around $4.20 Canadian while the varieties with fruit cost about $4.70. The healthier flour breads and the sprouted grain breads with yeast cost the same amount or even more than the manna bread, but they are sold in bigger packages that last longer. Using manna bread to make daily sandwiches in a family with several people could get very expensive!

Another problem with using manna bread to make sandwiches is that the slices made from a loaf are smaller in area than the slices produced from a loaf of sandwich bread, unless the manna bread is sliced lengthwise.

No Preservatives

Manna Organics brand manna bread is sold frozen (at least in my area). After it's been defrosted, it needs to be kept in the refrigerator and eaten within a few days, since it doesn't contain preservatives. I happily accept this "disadvantage", however, because I like to avoid preservatives in my food. To me, having no preservatives is an advantage, not a disadvantage.

Another Potential Problem: Plastic Packaging

All of the brands of manna bread that I've seen in stores, included the brand that I buy, are wrapped in a plastic bag. In fact, each Manna Organics loaf is packed in two plastic bags—an outer one and an inner one. This is okay if the purchaser conscientiously recycles all their plastic and if their recycling depot accepts bread bags, but not if these requirements aren't met. Plastic garbage is a serious environmental problem, especially for animal life. Most plastic takes many years to fully degrade and often releases potentially harmful microplastic particles.

Interestingly, when I last checked the Manna Organics website, a message said that the company is "transitioning into new packaging" for the bread. They have also started calling the bread "Mighty Manna". I'm looking forward to seeing the new version of the breads.

Nut, Soy, and Corn Allergies

People who are allergic to soybeans must avoid the multigrain version of Manna Organics manna bread, since the beans are one of the ingredients. The multigrain manna bread also contains corn, which causes an allergic reaction in some people. If you have a nut or seed allergy, or if you wish to avoid certain seeds, several varieties of the bread will have to be avoided. Luckily, there are nut and seed-free versions of the bread, as the table above shows.

Your Favorite Manna Bread

Where to Buy Manna Organics LLC Manna Bread

Manna Organics LLC manna bread is sold throughout North America as a frozen product. It's generally sold in health food stores, although I have occasionally found it in a supermarket near my home in British Columbia. The company's website says that the bread is sold in "most" Whole Foods markets. I've seen it in these markets in my area. The bread can also be bought from the online store on the Manna Organics website, but since it needs to be transported in a frozen form the store only sells it to United States addresses.

The nutritional information for each variety of bread is printed on the outer bag. Some people like to know this information in advance. The "Manna Organic Bakery" website provides the details. To find them, you need to click on the "Organic Breads" link on the home page and then click on the variety of the bread that interests you. A link to the nutritional content is provided under the name of the bread.

Manna Bread in My Diet

I have purchased Manna Organics manna bread ever since it was produced by Nature's Path. I don't have the bread in my refrigerator or freezer all the time, but I buy it quite often. The nine varieties give me lots of different flavors to choose from. I choose the plainer kinds most often and save the sweeter ones for an occasional purchase. I like incorporating the bread into my diet for both its nutritional benefits and its taste.

References

• Impact of sprouting on nutrient levels in grains from the Wiley Online Library
• Information about the benefits of dietary fiber from the Mayo Clinic
• LDL and HDL cholesterol facts from the CDC (Centers for Disease Control and Prevention)
• Facts about omega-3 fatty acids from WebMD
• Reduction of phytic acid in wheat during germination from PubMed, National Institutes of Health (NIH)
• Celiac disease information from the Celiac Disease Foundation

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

Questions & Answers

Question: How many carbs in a slice of Manna Bread? Is this considered a good form of protein? How does it affect blood sugar?

Answer: If you go to the manna organic bakery website and click on the variety of bread that interests you, you'll find a link to the nutrient content. This will enable you to discover the carbohydrate and protein level. If you have other questions, such as the effect on blood sugar, the website has a "Contact" link that enables you to email a question to the company.

Question: Where is grain manna bread sold in the Cincinnati area?

Answer: If you do an Internet search for manna organic bakery you should find the company's website. The site has a Store Locator link on its home page. This link enables people to enter their location and then find out where the company's products are sold in that area. The home page also has a Contact link. I live nowhere near Cincinnati and don't know where manna bread is sold in the area, but I think the website may be very helpful for you.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on October 10, 2018:

Hi, Ron. Go the the Manna Organics Bakery website. Based on the current organization of the website, you’ll need to click on “Organic Breads” in the menu bar. Then click on the photo of the bread that interests you. Finally, click on the “Nutritional Information” link. This will give you the quantity of carbohydrates and other nutrients in one serving of the bread.

Ron on October 10, 2018:

I am looking for the carbohydrate content, have diabetes

Linda Crampton (author) from British Columbia, Canada on November 30, 2017:

The company that makes and sells manna bread in mentioned in my article. Their website has a store locator, which should be helpful for you.

Pat Ashby on November 30, 2017:

Where can a I purchase the mamma bread. I would be willing to send for it

Linda Crampton (author) from British Columbia, Canada on May 17, 2015:

Fruit and nut manna bread is definitely a delicious variety! Thank you very much for the comment, Virgo Rouge.

Virgo Rouge from New York, New York on May 17, 2015:

Thank you for this educational video. I just ate Fruit and Nut Manna Bread...what a beautiful food..no sodium..no saturated fat...awesome taste...

Linda Crampton (author) from British Columbia, Canada on April 30, 2015:

I hope you like manna bread if you try it, poetryman. Thanks for the visit.

poetryman6969 on April 30, 2015:

I am not sure I will like it but I would like to try some of this bread.

Linda Crampton (author) from British Columbia, Canada on December 15, 2014:

Hi, Beverly. I think you may be confusing corn and wheat. Most corn in the United States is GMO Corn, but GMO wheat is still in the experimental stage. Neither GMO crop has been in production for forty years. Humans have used selective plant breeding for a long time, but this isn't classified as genetic modification because no genes are added to the plants. The mixture of genes occurs naturally as the plants reproduce.

Beverly on December 15, 2014:

How can Manna bread say it's non-GMO, if modern wheat is severely GMO for the past 40+ years? Anything with wheat is automatically GMO.

Linda Crampton (author) from British Columbia, Canada on January 02, 2013:

Thank you very much for the comment and the share, Peg! It's nice that manna bread is both healthy and tasty. I like the selection of flavors, too.

Peg Cole from North Dallas, Texas on January 02, 2013:

This is wonderful. I love the looks of the manna bread and its wholesome content is just what I was looking for to start off the new year right. I'll be sharing this hub!

Linda Crampton (author) from British Columbia, Canada on December 13, 2012:

I love the taste of homemade bread, especially when it's fresh out of the oven! I'd like to make it more often. Thanks for the visit and the comment, Kathi.

Kathi Mirto from Fennville on December 13, 2012:

I liked your video, you did a nice job. Hmm, Suddenly I want to make some manna bread! Truthfully, I've been making my own multi-grain bread using whole grain flour, but I never heard of this. I want to give it a try cause it's even healthier.

Linda Crampton (author) from British Columbia, Canada on December 08, 2012:

Thank you very much for commenting and for the congratulations, Sunshine625!

Linda Bilyeu from Orlando, FL on December 08, 2012:

I've never heard of manna bread until now, thank you for the lesson. Congrats on your win! :)

Linda Crampton (author) from British Columbia, Canada on December 08, 2012:

Thank you for the congratulations and the comment, Carly! I appreciate your visit and vote.

Linda Crampton (author) from British Columbia, Canada on December 08, 2012:

Thank you very much for the comment and the congratulations, greatstuff!

Linda Crampton (author) from British Columbia, Canada on December 08, 2012:

Thank you so much, sgbrown! I appreciate your congratulations and the lovely comment.

Carly Sullens from St. Louis, Missouri on December 08, 2012:

Congratulations!! I love your voice in the video, it is so soothing and the images just makes me want to make and eat this bread. Voted up++++

Mazlan from Malaysia on December 08, 2012:

Congratulations on winning the grand prize. Very informative and well formatted hub. Well done.

Sheila Brown from Southern Oklahoma on December 08, 2012:

I can see why you won the award Alicia! This is a very well written hub with tons of great information! Congratulations on your win, it is well deserved! :)

Linda Crampton (author) from British Columbia, Canada on December 08, 2012:

Thank you for the comment and the congratulations, Les Trois Chenes. I appreciate your visit!

Les Trois Chenes from Videix, Limousin, South West France on December 08, 2012:

Congratualtions on your win. Lots of work here & great information.

Linda Crampton (author) from British Columbia, Canada on December 07, 2012:

Thank you very much, Denise - and congratulations on your win, too! I love your review of the bird sanctuary.

Denise Handlon from North Carolina on December 07, 2012:

Alecia-I just found out the contest results-Congratulations and well done. :)

Linda Crampton (author) from British Columbia, Canada on December 07, 2012:

Thank you, GoodLady!! I appreciate your congratulations very much. This is such an exciting day!

Linda Crampton (author) from British Columbia, Canada on December 07, 2012:

Thank you, Happyboomernurse! I appreciate your comment very much!

Linda Crampton (author) from British Columbia, Canada on December 07, 2012:

Thank you very much, renegadetory. It's so nice to meet you. Congratulations on your win, too - I'm looking forward to reading your hub!

Linda Crampton (author) from British Columbia, Canada on December 07, 2012:

Thank you so much for your kind comment, cclitgirl! I appreciate your visit and congratulations!

Penelope Hart from Rome, Italy on December 07, 2012:

Congratulations super lady for this worthy Hub.

Gail Sobotkin from South Carolina on December 07, 2012:

Hi AliciaC,

Congratulations on earning the Grand Prize in the Rigorous Review Contest!!!!

I think the judges made an excellent choice.

Carolyn Dahl from Ottawa, Ontario on December 07, 2012:

Congrats on winning! I see you are from Canada too! I love all your pictures and quite honestly, I never knew there was such a thing as manna bread. After reading your hub, I will definitely try it out!

Cynthia Calhoun from Western NC on December 07, 2012:

Congratulations for winning the Contest Review - grand prize!! This hub is truly wonderful and is a fantastic explation of manna bread. I had no idea what it was before reading. Fabulous hub! Congrats again!

Linda Crampton (author) from British Columbia, Canada on November 26, 2012:

Thank you for the congratulations, Happyboomernurse! I appreciate your comment very much.

Gail Sobotkin from South Carolina on November 26, 2012:

Congratulations on your Rigorous Review Contest win for this worthy hub.

I've never heard of or eaten Manna bread, but after learning so much about it's nutritional benefits it sounds like it would be good to try it.

Thanks for sharing this information.

Linda Crampton (author) from British Columbia, Canada on November 21, 2012:

Thanks for the visit, RTalloni. I appreciate your comment.

RTalloni on November 21, 2012:

Thanks for this educational review of Manna Bread. It's very informative and interesting. I'll definitely be looking for this food product soon.

Linda Crampton (author) from British Columbia, Canada on November 21, 2012:

Thank you very much for the visit and the comment, Eddy.

Eiddwen from Wales on November 21, 2012:

A brilliant hub and thanks for sharing.

Eddy.

Linda Crampton (author) from British Columbia, Canada on November 20, 2012:

Hi, Deb. I'm in a somewhat similar situation. I don't have celiac disease either, but I have a wheat sensitivity. Things are easier for me than for you, because I can eat small amounts of wheat, but if I eat too much I experience heartburn and nausea. I find sprouted grains easier to deal with than non-sprouted ones. Manna bread doesn't cause me any problems, although I'm careful that I don't eat it at every meal.

Deb Hirt from Stillwater, OK on November 20, 2012:

I don't have celiac disease, but I am wheat intolerant. Alas...

Linda Crampton (author) from British Columbia, Canada on November 20, 2012:

Thank you so much for the lovely comment, drbj. I appreciate it!

drbj and sherry from south Florida on November 20, 2012:

Alicia - this has to be one of the most thorough explanations of a subject - in this case, manna bread - that I have ever read on HP. Kudos to you for your diligent research and common sense presentation.

Linda Crampton (author) from British Columbia, Canada on November 20, 2012:

Thank you for the comment, GoodLady. I want to grow some sprouts myself. I've done it as part of school experiments, but never for food. It should be fun!

Penelope Hart from Rome, Italy on November 20, 2012:

It's a meal in itself! Will pop by our herb shop to see what grains they have to sprout and give it a try - but I wonder if I can buy it on Amazon? Sounds lovely with the nut butters. Thanks, it's precious.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

A Concentrated and Versatile Source of Protein

Textured vegetable protein (TVP) is a concentrated protein product that is generally made from soybeans. It's a versatile substance that can be used as a meat substitute when seasoning, spices, or herbs are added. It's especially valuable for people who don't eat meat, since plant-based foods generally contain less protein than foods from animals. The product can also be used as a meat extender for people who do eat meat.

TVP is sometimes known as textured soy protein or TSP. It's high in protein and fiber and very low in fat. It's sold as dried chunks, slices, flakes, granules, or powder and needs to be hydrated before being used. The product has a mild taste on its own but readily absorbs flavor from the liquid in which it's soaked or cooked. It works well in many foods that traditionally contain ground beef or meat chunks, such as lasagna, chili, veggie burgers, tacos, and "meat" pies.

TVP can be very useful for vegans and vegetarians. Vegans eat no food that comes from animals. Vegetarians eat dairy foods and eggs but no meat or fish.

How Is TVP Made?

TVP is generally made from soy flour. This is produced from soybeans (also known as soya beans) that have been dehulled, ground into a meal, and had their oil extracted. It contains protein and isn't as rich in carbohydrates as flours made from most grains are.

The steps in making TVP vary slightly based on the manufacturer, but in general the process is as follows. The final product often has a porous or fibrous texture that is somewhat similar to the texture of meat.

1. Soy flour is prepared and then mixed with water.
2. The mixture is heated at high temperature and pressure inside a machine called an extruder.
3. The opening of the extruder is a plate with holes that come in various shapes and sizes. The heated soy mixture is pushed through the holes and cut into small pieces by blades.
4. The pieces puff up as they leave the extruder and enter an environment with a lower pressure.
5. The TVP pieces are then dried or baked.

Using Textured Vegetable Protein

Buying and Rehydrating TVP

TVP is sold in natural food markets, health food stores, and sometimes in supermarkets, where it's available in packaged or bulk form. It may be produced from wheat instead of soy, but the soy form is more common. The product ranges from beige to golden brown in color.

It's easy to rehydrate textured vegetable protein. One cup of hot liquid is added to one cup of TVP granules or chunks. The solid pieces need about ten minutes to absorb the liquid. The mixture of granules and water can also be microwaved for about five minutes to rehydrate the protein.

Large pieces of TVP may require two cups of hot liquid per cup of TVP and may need to be simmered for twenty to thirty minutes in order to rehydrate. More TVP or water can be added to get the right consistency during hydration. Excess water should be drained before the product is used.

According to the package label, 1/4 cup of the TVP shown at the start of this article contains 12 grams of protein, 4 grams of fiber, 3 grams of sugars, and 0 grams of fat. It also contains 8% of our daily calcium requirement and 15% of our iron requirement.

Vegetarian Taco Filling Recipe

Uses of Textured Vegetable Protein

Since unflavored soy protein absorbs flavors from the soaking or cooking water, a broth, stock, or soup makes a good hydrating liquid. Water containing seasonings, spices, or a sauce also works well.

The hydrated soy product can be used instead of meat in foods such as tacos, chili, stew, spaghetti sauce, lasagna, pizza toppings, and vegetarian burgers, "meat" balls, pies, and loaves. It can also be added to scrambled tofu, which some vegans use as a substitute for scrambled eggs.

Prepared meat analogues made from soy and/or wheat proteins are sold in grocery stores. For example, I can buy vegan bacon, ham, bologna, meatballs, burgers, sausages, ground beef, and chicken strips in my local supermarket. They're made from a combination of soy and wheat protein and are fortified with vitamins and minerals. Prepared products can be very useful, but they may contain more salt than needed as well as added colors and flavors.

Products that contain wheat as well as soy aren't suitable for people with celiac disease because wheat protein contains gluten. In celiac disease, ingestion of gluten causes damage to the villi on the lining of the small intestine. The function of the villi is to absorb the products of food digestion. Soybeans contain no gluten.

A Soy Protein Burger Recipe

Soy Protein Benefits

Textured vegetable protein is easy and convenient to use. With the right flavorings, it's tasty and enjoyable to eat. It also provides the bulk and texture to foods that ground meat often provides. Vegans and vegetarians can eat meat-like products while knowing that no animals suffered to provide their meal.

Protein made from soy is much cheaper than meat. The dried product will stay fresh for a long time and is easier to transport if a person goes on a trip. Soy contains no cholesterol, is low in sodium, and is a good source of calcium and iron.

Like protein from animals, soy protein contains all of the "essential" amino acids—that is, the ones that our bodies can't make. It's often said to be a "complete protein" as a result. Soy is low in methionine compared to food from animals, however.

Eating a food that is a complete protein is useful but not essential for vegans, provided diet choices are considered carefully. All of the essential amino acids can be obtained by eating a suitable combination of different plant foods.

Controversies Related to the Product

Some people argue that although textured vegetable protein is made from soybeans, it's not a natural product. A number of chemicals may be involved in creating the protein-rich soy flour. In addition, the high pressure and heat inside the extruder changes the soy flour and water mixture into a thermoplastic substance (one which is moldable at a high temperature and returns to a fixed form at a lower temperature), which is a highly unnatural form for a food.

An additional problem is that nutritionists repeatedly tell us to emphasize whole, unprocessed foods in our diet for the best health benefits. Textured vegetable protein is not a whole food and is highly processed.

Food regulation agencies say that textured soy protein is safe, however, unless a person has a soy allergy (or a gluten intolerance if the textured protein is made from wheat). It's certainly a very useful food for vegans and vegetarians who want to use a meat substitute in their diet.

Excessive Soy Intake

There is another potential problem with adding TVP to the diet. The versatility of the product may cause vegans to become too reliant on soy, especially if they are already eating it in other forms. Soy is present in textured vegetable protein, meat analogues, tofu, tempeh, spreads for bread and crackers, and dairy replacements such as soy milk, creamer, cheese, yogurt, and ice cream.

Soy may become a vegan's meat, dairy, and egg substitute. They may include it in every meal and may even ingest it in multiple items during a single meal. It's not good to overload on any food, since it may contain potentially harmful substances as well as helpful nutrients. In addition, the food may crowd out a wider variety of beneficial foods in the diet.

Isoflavones and Phytoestrogens

Soybeans and soy products are known for their isoflavone content. The isoflavones act as phytoestrogens inside our body. A phytoestrogen is a plant chemical that acts as a weak form of estrogen (a human hormone) in our body. Soy isoflavones may have a number of health benefits. Because they act as a hormone, however, it has sometimes been suggested that they may have harmful effects in certain people, such as women who have had breast cancer.

Health experts seem to agree that eating soy products in moderation is fine and even beneficial for most people. It's probably not a good idea to overdo soy intake, however. People who have or had cancer or who have a high risk of developing the disease should check with their doctor before they eat soybeans or soy products.

The level of isoflavones in textured vegetable protein varies based on the steps used in its production. Although the isoflavone content of a purchased product may not be known, it's best to count the product as part of the daily soy intake.

Vegan Ground Sausage Recipe

How to Reduce Soy Intake

There are several ways for vegans and vegetarians to reduce their soy intake if they choose to do this. Other types of non-dairy milks exist beside soy milk, for example. These milks are usually fortified with calcium, vitamin B12, and vitamin D, just like soy milk. These are three very important nutrients for vegans. Some non-dairy milks are rice, almond, hemp, oat, and coconut milk.

Nutritional yeast can provide a cheesy taste to replace soy cheese. Rice-based ice cream and oat-based yogurt are available. Some vegan burgers sold in stores are made of oats instead of soy. Portobello mushrooms can be substituted for steak.

Soy protein can be used to make very useful dairy and meat substitutes in a vegan or vegetarian's diet. There are so many tasty vegan foods available today, however, that it's not necessary to over-emphasize one type of food in the diet.

References

• Facts about isolated soy bean protein from FAO (Food and Agriculture Organization of the United Nations)
• Nutrients in soy protein isolate from SELFNutritionData (The nutrient level in a particular brand of TVP may not be identical to the values in this reference due to the way in which it's prepared.)
• Soy uses and side effects from WebMD
• Information about soy isoflavones from the Linus Pauling Institute, Oregon State University

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on June 07, 2018:

Hi, DredCuan. Thanks for commenting. TVP can certainly be a useful substance. I hope the restaurants that use TVP as a meat extender let their customers know about it, though.

Travel Chef from Manila on June 07, 2018:

In Food industry, some restaurants have been using TVP as their meat extender as it totally blends with any kind of meat. TVP also comes in blocks so some vegetarian restaurants offer variety of meal choices.

Linda Crampton (author) from British Columbia, Canada on May 25, 2018:

Hi, Mary. TVP is a processed food, but it's very useful. It's a good source of protein, as its name suggests.

Mary Norton from Ontario, Canada on May 25, 2018:

I have not heard of this before but now because of health issues in the family, I need to explore some of the clean food alternatives.

Linda Crampton (author) from British Columbia, Canada on March 29, 2018:

Hi, Bethany. Thanks for the comment. Soy can be very useful, but it can sometimes be a problem instead.

Bethany Halbert from West Virginia, USA on March 29, 2018:

This is a great hub to use as a resource! I've been trying to find meat-alternatives recently but so many of them are soy-based, and like you mentioned too much soy can also be a problem. It also does seem very processed... but now if I see this product in something I'm eating I'll actually understand what it is!

Linda Crampton (author) from British Columbia, Canada on February 19, 2018:

Thank you very much for the comment, Linda. The product that you describe sounds interesting. I wish I had tried it.

Linda Lum from Washington State, USA on February 19, 2018:

Linda, in the 1970's the Lipton soup company sold a product called "Make a Better Burger". It was TVP and seasonings to be used to extend ground beef for hamburgers or meatloaf. (Meat prices were very high.) It came in various flavor profiles such as teriyaki, chili, Italian, etc. I've often wished that it was still available.

Both of my daughters are now vegetarian, and I've been mildly curious about using TVP but was reluctant because I didn't really know how to use it alone. Thanks to this article I think I now have the confidence to give it a try. Thanks so much for such an informative, well-written hub.

Kristen Howe from Northeast Ohio on October 04, 2015:

You're welcome Alicia. Thanks! I'm still getting used to it, once I can hydrate them well. I need the right TVP for that, I think.

Linda Crampton (author) from British Columbia, Canada on October 04, 2015:

Thanks, Kristen. TVP can certainly be useful. Good luck with the meatballs!

Kristen Howe from Northeast Ohio on October 04, 2015:

Great hub, Linda. I've recently tried TVP last month and added to my pasta. I haven't mastered on how to make meatballs lately.

Linda Crampton (author) from British Columbia, Canada on September 17, 2012:

Hi, Thundermama. It's easy to eat too much of a food when we like it, or when it's useful! I have to be careful about this myself. Thank you for the comment.

Catherine Taylor from Canada on September 17, 2012:

Hmmm...I had never considered the processed issue of TVP or consuming too much soy. Obviously i need to rethink some elements of my diet. Great hub!

Linda Crampton (author) from British Columbia, Canada on September 16, 2012:

Thank you very much, unknown spy! I appreciate your visit and comment.

Life Under Construction from Neverland on September 16, 2012:

such a great article and very interesting info that i do not know about! Wow, amazing.

Linda Crampton (author) from British Columbia, Canada on September 14, 2012:

That's a great idea, drbj.

Natural's best, as I always say.

(Thanks for the comment!)

drbj and sherry from south Florida on September 14, 2012:

Thanks for the interesting TVP info, Alicia, but I won't be coy,

If I want to add it to my diet, I will eat the natural soy. Just sayin'.

Linda Crampton (author) from British Columbia, Canada on September 14, 2012:

Thanks for the visit and the comment, Sunnie Day. I try to follow a natural diet, too, but there are exceptions! I do eat not-so-natural things as well, but I try to limit them.

Sunnie Day on September 14, 2012:

This is a great article. I do lean more towards a plant based diet to obtain protein and it does bother me how it is made..not so natural. I know many things are made in unnatural conditions and probably very hard to stay away from..I really try to adhere to a natural diet. Thank you for sharing this information..Always nice to learn more.

Linda Crampton (author) from British Columbia, Canada on September 13, 2012:

Thanks for the kind comment, teaches. I appreciate your visit!

Dianna Mendez on September 13, 2012:

Love the hemp and soy protein suggestions. Your hubs are always such a good read and full of healthy news. Thanks for sharing!

Linda Crampton (author) from British Columbia, Canada on September 12, 2012:

Thanks for the comment and the votes, DzyMsLizzy. I eat some processed soy occasionally, but not often. It can be very tasty, but I don't like the fact that it's made under such unnatural conditions. I like rice dream, though - especially the chocolate version!

Liz Elias from Oakley, CA on September 12, 2012:

Very interesting. I'm bookmarking this to come back and watch the videos when my eyes are not half shut.

I use the pre-made things, such as the Boca Crumbles, or Boca patties..sometimes the "sausage," but I don't O.D. on soy. For a pseudo milk, I prefer Rice Dream on my cereal...unless I'm having the childhood comfort food of graham crackers in milk..then I use the real deal.... (I'm not a vegan).

Voted up, interesting and useful. I did not know how they made that stuff before.. ;-)

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Fruits and Seeds of the Apricot Tree

Apricots are sweet, delicious, and nutritious. They are rich in important vitamins and minerals, a good source of fibre, and a versatile recipe ingredient. Their flesh is a great addition to the diet. Their seed or kernel may not be. The kernel is located inside the pit (or stone) of the fruit. It contains a chemical called amygdalin, which our body converts into toxic cyanide.

The body can detoxify small quantities of cyanide. Kernels of the sour or bitter apricot contain a high level of amygdalin, however. This produces a large amount of cyanide in our body, which we may not be able to detoxify. The bitter fruit isn't available everywhere, but its seeds are often easier to find. They should be strictly limited in the diet and preferably avoided altogether.

Nutrients and Potential Health Benefits

When sweet apricots are ripe, they are bright orange and slightly soft. As in other fruits and vegetables, the orange colour indicates that beta-carotene and/or related carotenoids are present. Beta-carotene is a yellow to orange pigment that is a form of vitamin A. Inside our bodies, beta-carotene is changed into the type of vitamin A that our cells need. The vitamin plays an important role in eye health and in the health of the immune system as well.

Apricots are a good source of vitamin C, which is needed for the growth and repair of body tissues. They contain a smaller but useful amount of vitamin E, which helps to protect cells by acting as an antioxidant. The fruits also contain B vitamins. There are eight vitamins in the B complex family. Each one has a specific group of functions. One member of the family that isn't present in apricots is vitamin B12, which is present in food obtained from animals.

The fruits contain useful amounts of certain minerals, including potassium, copper, manganese, magnesium, and iron. They are also a good source of soluble fibre. This type of fibre forms a gel when it mixes with water in the gastrointestinal tract. The gel helps to lower the cholesterol level in the blood.

The Function of Antioxidants

Vitamins A, C, and E are antioxidants. Antioxidants help to prevent cell damage caused by substances known as free radicals. The radicals are produced by normal activities in our cells. They are also made when we're exposed to environmental triggers such as radiation and certain chemicals.

If free radicals aren't removed, they can damage the DNA (the genetic material) in cells. When its DNA is damaged, a cell is unable to function normally. Free radicals are thought to play a role in aging. They may also play a role in the development of some diseases. Antioxidants are important components of cells because they neutralize free radicals.

Uses of Apricots

Fresh apricots are delicious when eaten on their own and when mixed with either sweet or savoury foods. They are especially good in:

• cakes
• pies
• cookies
• quick breads
• ice cream and yogurt
• cottage and ricotta cheese
• salads
• grains and cereals
• chicken
• meat stews

Apricots are used to make jams, fruit drinks, and liqueurs. The fruits are sometimes grilled, roasted, or baked before being served.

Canned Fruit

Fresh apricots are only available in summer where I live. Luckily, I can still benefit from some of the fruit's nutrients by eating canned or dried versions. I look for fruit canned in juice instead of syrup and dried fruits that are dark in colour instead of bright orange.

Canned apricot halves with the liquid drained make a nice dessert. I like to add them to fruit salads and to salad greens. Yogurt, cottage cheese, or ricotta cheese make a good topping, especially when mixed with nuts, seeds, or spices. I also add the canned fruit to my breakfast cereal, or I reverse the proportions and add cereal as a topping for the fruit.

Dried Fruit

Dried apricots are tasty right out of the packet. They can be rehydrated in water on their own, in stewed fruit desserts, in baked goods, and in oatmeal. The fresh fruits darken naturally as they dry. Dried versions that are bright orange have had sulphur dioxide added to them in order to preserve their colour. They may also contain sulphites, which cause an allergic reaction in some people.

I think that the dried fruits are delicious. The naturally prepared ones have a distinctive and interesting flavour instead of being simply sweet. As with all dried fruits, however, it's easy to eat too many at one serving. Since the fruits have lost water and decreased in volume, it may not look like we are eating very much when we put some in our mouth. If we think about how many apricots we are actually consuming, it may be a shock.

Uses of the Pits and Kernels

The ground pits of apricots are used to make exfoliating scrubs for skin. The seeds inside the pits look similar to almonds. Both sweet and bitter apricot kernels are ground and added to food for flavour. An oil is extracted from them for food or cosmetic use or for use in massage. The kernels are sometimes used instead of almonds in marzipan. Marzipan that is made from apricot or peach kernels instead of almonds is often referred to as persipan.

Bitter Apricot Kernels and Cyanide Poisoning

Sweet apricot kernels contain some amygdalin, but the seeds from the bitter fruits contain a much higher level of the chemical. In our digestive tract, enzymes convert amygdalin to hydrogen cyanide, which is poisonous. Our body can remove cyanide if only a small amount is present, but not if it's present at a high level.

Health Canada (a government organization) says that the kernels of sweet apricots are safe, assuming they're not eaten in huge quantities. They recommend that children don't eat bitter apricot kernels at all, however, and that adults limit their intake to no more than three seeds a day. They also say that the kernels should be ground and mixed with other food instead of being eaten on their own. I've found one scientific journal reference (listed in the "References" section below) which supports the idea that sweet apricot kernels contain much less amygdalin than ones from bitter fruits and are therefore safer.

The Food Standards Agency, which is part of the UK government, makes different recommendations from Health Canada. The agency says that because it's impossible to distinguish between sweet and bitter apricot kernels visually, they should be treated in the same way and avoided. It says that as little as half a large kernel (or as few as three small ones, according to the European Food Safety Authority) could be dangerous for an adult. However, it says that persipan paste is safe because the product has been treated by heat or another processing method that prevents harm from cyanide.

Kernels, Amygdalin, Laetrile, and Cancer

Some people promote the use of bitter apricot kernels (or bitter almond kernels, which also contain amygdalin) for cancer treatment. Amygdalin is broken down in stages by enzymes in the intestine. In the last stage, hydrogen cyanide and benzaldehyde are made. Promoters claim that the cyanide or the benzaldehyde kill cancer cells. They often recommend the ingestion of many bitter apricot kernels every day. This huge intake of amygdalin produces a large amount of cyanide in the gastrointestinal tract, which is dangerous.

Laetrile is a semi-synthetic chemical derived from amygdalin. It's sometimes referred to as vitamin B17, although it's not a vitamin. It's also referred to as amygdalin, thought it's not identical to this chemical. Like amygdalin, however, laetrile produces cyanide and benzaldehyde in the body. Some people claim that laetrile fights cancer. Health agencies say that the chemical is not only ineffective at treating cancer but is also dangerous. Researchers say that even laetrile that is injected instead of ingested is ineffective, though it may produce fewer side effects than the ingested form. The chemical is currently banned in the United States.

Delicious Fruit Throughout the Year

Apricots are useful fruits that are packed with nutrition and flavour. The flesh of the sweet variety is delicious in summer. At other times of the year, canned and dried fruits are good substitutes for the fresh ones.

The fruit with the pits removed can be a great addition to the diet. A person should be very careful if they want to use the kernels inside the pits, however. There could be dangerous consequences, especially if bitter apricot kernels are eaten.

It's probably best that children avoid both types of kernels. If an adult decides to eat them, he or she should be certain that they come from sweet fruit and should avoid eating an excessive number. If they're tempted to eat kernels from bitter apricots (even in small quantities), they should seek their doctor's advice.

References

• Nutrients in apricots from SELF Nutrition Data (The site obtains its data from the USDA, or United States Department of Agriculture.)
• Information about carotenoids (including beta-carotene) from the Linus Pauling Institute at Oregon State University
• Antioxidant facts from MedlinePlus, National Institutes of Health
• Dietary fibre information from the Mayo Clinic
• Facts about cyanide in apricot kernels from Health Canada
• Amygdalin in bitter and sweet seeds of apricots (abstract) from the Toxicological & Environmental Chemistry Journal, Taylor & Francis
• Kernel advice from the Food Standards Agency in the UK
• Apricot kernels pose risk of cyanide poisoning from the European Food Safety Authority (EFSA)
• Laetrile information from the National Cancer Institute
• Facts about laetrile from Cancer Research UK

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on June 12, 2020:

Thanks for sharing your experience with apricots, Liza. I enjoy eating whole apricots, but I've never eaten ones that have just been picked. That would be a lovely treat!

It is good when potential cancer treatments are investigated, though in this case the apricot chemical is harmful instead of helpful.

Liza from USA on June 12, 2020:

My dad loves apricot. However, we don't grow apricot in Malaysia. We usually bought the canned apricot. When I move to the US, I've got to taste the fresh apricot because my mother-in-law has an apricot tree in her backyard. Oh my gosh, it tasted so much better. By the way, it's always good to know people researched for potential cancer treatment from this fruit.

Linda Crampton (author) from British Columbia, Canada on July 23, 2012:

Thank you, RTalloni. I can understand why you love apricots - they do have a lovely taste!

RTalloni on July 23, 2012:

Very interesting read packed with helpful information on apricots. We love this little fruit and it's good to learn more about them.

Linda Crampton (author) from British Columbia, Canada on July 22, 2012:

Thank you for the comment and the votes, Peggy! It's nice to find fresh apricots in the stores in summer, but I enjoy eating other forms of the fruit too. I think that sweet apricots are delicious when they're eaten on their own or when they're added to many types of food.

Peggy Woods from Houston, Texas on July 22, 2012:

I did not even know that there was such a thing as bitter apricots. I love the fruit of the sweet ones when they are fresh and in the stores. Canned and dried apricots are also good. I had no idea that people ate the kernals or that they were used for various purposes. Good advice in this hub Alicia. Up votes!

Linda Crampton (author) from British Columbia, Canada on July 21, 2012:

Thank you for the comment, teaches. It is easy to eat too many dried apricots, since they are so delicious! I have to be very careful when I'm eating them.

Dianna Mendez on July 21, 2012:

Now I want some apricots! I buy the dried variety for snack purposes and will have to watch the intake, forgot they do add up in calories. Thanks for the lovely reminder of how good they really are.

Linda Crampton (author) from British Columbia, Canada on July 20, 2012:

Hi, drbj. I feel the same way. I don't avoid eating food that contains the ground seeds of the sweet apricot, but I don't eat the seeds when I eat the fruit. Thanks for the visit and comment.

drbj and sherry from south Florida on July 20, 2012:

It's interesting, Alicia, how a fruit as sweet as apricots can have such a tremendously bitter seed. Thanks for this revealing information about the benefits of apricots. I avoid eating the seed though since cyanide in any quantity is not my cup of tea.

Linda Crampton (author) from British Columbia, Canada on July 20, 2012:

Thank you, Tom. As always, I appreciate your visit, comment and votes very much!

Thomas Silvia from Massachusetts on July 20, 2012:

Hi my friend this is all great and interesting information on apricots and some of it i did not know before, well done !

Vote up and more !!!

Linda Crampton (author) from British Columbia, Canada on July 20, 2012:

Hi, Maren. Yes, I love eating the fruit of the apricot, but I don't eat the seeds. I want to absorb as few toxins as possible!

Maren Elizabeth Morgan from Pennsylvania on July 20, 2012:

I love eating apricots - sounds like it and the apple seed are equally dangerous to us humans, though.

Linda Crampton (author) from British Columbia, Canada on July 20, 2012:

Thank you for the comment, the rating and the tweet, Om! I appreciate them all.

Om Paramapoonya on July 20, 2012:

Lots of fascinating info here! I had never heard about the uses of apricot kernels before. Thanks for sharing this. Rated up and tweeted!

Linda Crampton (author) from British Columbia, Canada on July 20, 2012:

Thanks for the comment and the information, alipuckett. I've never eaten bitter apricot kernels, but their name doesn't sound very attractive!

Linda Crampton (author) from British Columbia, Canada on July 20, 2012:

Thank you very much for the comment, Bill. Apricots are worth trying. I enjoy eating all forms of the fruit, but my favorite is the dry fruit - I love its flavor!

alipuckett on July 20, 2012:

I read the reports about apricot seeds being beneficial for killing cancer cells. I picked up bag of kernels a few years ago. They tasted awful!

Bill Holland from Olympia, WA on July 20, 2012:

I don't eat these.....now what do I do? :)

Interesting hub; I just might try them all because of your wonderful and informative hub.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Healthy Vegetables Every Day

Green vegetables are very nutritious foods that are loaded with vitamins and minerals. They also contain other chemicals known as phytonutrients or phytochemicals. Phytonutrients are chemicals that aren’t essential for our survival but are believed to be very important for our health. It's possible to add vegetables to every meal (and even to snacks) by following the tips in this article.

Nutritionists tell us that we should be eating three to five servings of vegetables every day, especially green ones. They also say that many of us aren’t reaching this goal. If we avoid or limit the green vegetables in our diet, we’re almost certainly missing out on many valuable health benefits.

It's important that adding healthy vegetables to a meal is quick and easy. If they require a long or complicated preparation before being eaten, it will probably be tempting to forget about them. This is especially likely if someone is rushed or tired when they're getting a meal ready. In this article, I describe some tips that I use to “sneak” vegetables into my diet with very little effort.

Nutritionists often say that we should add leafy greens or salad greens to our diet. These are healthy foods, but it's also important to add green vegetables that don't look leafy and aren't traditionally used in salads, such as broccoli and Brussels sprouts.

Overview of the Article

In this article, I give information related to:

• stocking the kitchen
• preparing vegetables
• adding green vegetables to breakfast
• adding them to lunch
• using them in snacks
• including them in supper
• nutritional content of green vegetables
• potential health benefits of eating vegetables

Stocking the Kitchen: Fresh and Frozen Vegetables

Fresh vegetables in good condition are a great purchase when there's time to get to the store to buy them or time to wash and prepare them for eating. When we don't have enough time or energy to do this, though, we still need to eat green vegetables. That's why frozen vegetables and packages of pre-washed greens are so helpful.

Frozen vegetables can sometimes be even more nutritious than fresh ones. Vegetables are frozen soon after they're picked in a process known as "flash freezing", which preserves nutrients. Fresh vegetables have to be transported to a store—sometimes over long distances—and then wait there until they're bought, gradually losing nutrients all the time.

Pre-washed salad greens are very useful because they're so convenient. They don't need to be defrosted, washed, or cooked. The greens can be taken right out of the package and eaten. They are perishable and do have a "Best before" date, though, which means a periodic trip to the grocery store is needed to restock. Frozen vegetables stay in good condition for much longer. In addition, the packages of prepared greens cost more than buying greens that you need to wash yourself.

Tasty and nutritious vegetables and herbs can be bought at farmers markets. These vegetables are very fresh and are picked locally. The very best flavour of all can be obtained from homegrown vegetables that are eaten or cooked as soon as they are picked.

Stocking the Kitchen: Canned and Dried Food

I keep canned, unsalted beans and canned, water-packed fish available in a kitchen cupboard so that a quick source of protein is always available. One of these protein sources added to microwaved frozen vegetables makes a good snack or meal that is very quick to prepare. Canned vegetables are also available, but these have often been soaked in salty water and aren't the healthiest form of produce. It is possible to find some healthy and low-sodium canned vegetables, however.

I try to find canned products without bisphenol A (BPA) in the lining of the can. This chemical is thought to be a hormone mimic and an endocrine disruptor. Purchasing a set of BPA-free storage containers with secure lids is a good investment, since it allows leftovers to be kept in the refrigerator for a quick meal in the future.

Chopped, dried herbs are an excellent product to keep in the kitchen. Herbs have their own health benefits as well as great flavours and are useful even in small quantities. They can make food—including other vegetables—taste delicious.

Like herbs, microgreens and sprouts are good additions to meals. Microgreens are very young plants but are more mature than sprouts. They are grown in soil. Sprouts are grown in water. The above-ground part of a microgreen is harvested for food while the entire sprout (including the seed) is eaten.

Preparing Vegetables to Eat

Vegetables that can be eaten raw and have been recently picked generally contain the most nutrients and can be quickly prepared for eating. Pre-cooked vegetables in cans and dried ones that can be quickly hydrated, such as herbs and seaweed, can also be useful. Some vegetables that can be eaten when raw can be bought in a frozen form, such as spinach. If vegetables don't have to be cooked, it may be more tempting to eat them.

Cooking vegetables may help to make some types more digestible and has the added benefit of helping to kill any harmful bacteria. A gentle cooking method is best in order to reduce nutrient loss.

Steaming vegetables is often considered to be a healthy way to cook them. Boiling vegetables in water for a long time is the worst way, since water soluble vitamins leach into the boiling water. Although nutrient loss in microwaved food has been a controversial topic in the past, the current thinking is that microwaving is a good cooking method because there is often no water to leach nutrients. Like all cooking methods, though, the food should be cooked for a short time if maximum nutrient retention is desired. Putting vegetables in a microwave oven is a quick and easy way to cook them.

In the following tips for adding green vegetables to the diet, I've listed suggestions according to the names of meals. Any food can be eaten at any meal, though. There's no reason why oatmeal has to be eaten only at breakfast or salads only at lunch or supper, for example.

Breakfast Tips

• Add chopped, dried herbs to cooked grains such as oatmeal. Herbs work well in both sweet and savoury grain dishes.
• Add frozen spinach or chopped vegetables to scrambled eggs and omelets.
• Add a piece of dark lettuce or kale to a fried or poached egg on toast.
• Always add salad greens or another green vegetable to smoothies. The fruit will hide the taste of the greens if you use a small quantity of vegetables. In my smoothies, however, I like the taste of a sweet fruit combined with the taste of a salad green such as romaine lettuce or kale. Adding vegetables also reduces the sugar load provided by the fruit.
• Containers of dehydrated greens powders sold in health food stores are expensive but can last a long time. A scoop makes a nice addition to smoothies.
• Add dried, chopped herbs to muffins—even to sweet recipes.
• Strange as it may sound, I like the taste of marmalade and salad greens on toast. Feel free to break the "food laws" to get a taste that you like and to increase your vegetable intake.
• Eat a salad for breakfast. Load up the salad with healthy extras, such as fruits, nuts, seeds, and a protein source, in order to make it filling and even more nutritious.

Some of the lesser known salad greens have a peppery taste that can perk up a meal. One example is arugula, also known as rocket. Another is mizuna.

Lunch Tips

• Add raw vegetables of multiple colours to salads. Add fruit, nuts, seeds, and a protein such as low fat cheese, hard boiled egg, tofu "meat", or beans to make a quick meal.
• Add salad greens, green vegetables and/or fresh herbs to every sandwich that you make. I like the combination of nut butter, banana, and chopped broccoli.
• Try using large pieces of collard greens or kale instead of tortillas to wrap around fillings when you're making sandwiches.
• Sauerkraut is a good addition to a sandwich, salad, or main course. The best kind of sauerkraut is the type that is fermented and needs to be refrigerated, but any form will provide cabbage nutrients.
• Put shredded salad green leaves or chopped vegetables into your soups, including the dehydrated, almost-instant soups that require only the addition of hot water and a few minutes wait in order to rehydrate.
• Add shredded or chopped vegetables to spaghetti, noodles, and related products.
• Try making kale chips. Add a little oil to pieces of kale leaves and bake them for ten to fifteen minutes at 350°F, as described in the video below. Seasonings like salt, pepper, paprika, Parmesan cheese, and nutritional yeast are nice additions to the chips.
• Kale chips may not be the healthiest form of the vegetable, but they can be very tasty. If you wish, you can change the identity and amount of oil and salt as well as the cooking temperature and time in order to improve the nutritional value of the chips.
• Interesting types of salad greens can be found in farmers markets or organic food stores. These unusual vegetables may not be available in supermarkets. Explore the new tastes in these greens.

Some vegetables are good on crackers or crispbread when mixed with other ingredients. They can be part of a nutritious snack, provided the cracker or crispbread base is healthy. In addition, vegetables can be mixed with fruit and nuts or seeds to make a tasty snack with an interesting flavour. Herbs, spices, and fruit can be added to yogurt to make a snack or a dessert.

Supper Tips

• Start supper with a green salad. Remember that salads don't have to be boring and can even become a full meal.
• A large serving of microwaved frozen vegetables with canned beans or canned fish for protein makes a good meal when you don't have time to prepare fresh ingredients. Vegetables should be eaten with a small quantity of a healthy oil to promote absorption of the fat-soluble vitamins through the lining of the small intestine.
• Try to use the darker coloured forms of vegetables for added nutrients (such as red or savoy cabbage instead of green cabbage and dark lettuce instead of iceberg lettuce).
• Add extra vegetables to anything that you are cooking or eating. For example, add green vegetables to spaghetti sauce.
• Put chopped vegetables on pizzas.
• Stir chopped vegetables into grains such as rice.
• Add green vegetables to beans, chili, and savoury pies.
• Add vegetables to stir-fry recipes and food that is being sautéed.
• Try roasting vegetables for a new taste that you'll probably find very appealing.
• Find some healthy salad dressings, or make ones yourself from ingredients such as yogurt, herbs, a flavourful vinegar, and a healthy and tasty oil. (My favourite salad oils are extra virgin olive oil and sesame oil.) Keep these dressings available to add to vegetables if you want to change their taste. You can use them as a vegetable dip for snacks, too.
• Many people like the taste of a cheese sauce on vegetables, but be careful if you like this combination. Cheese can be high in fat.
• You may like the taste of nutritional yeast sprinkled on vegetables. It has a flavour somewhat like that of cheese. The yeast can be added to a dressing or sauce if you prefer. You might like the flavour provided by certain spices as well.
• Another way to change the taste of green vegetables if you're still getting used to them is to eat the vegetables with fruit.

Garden cress is fun and easy to grow. The plant can even be grown indoors on a damp paper towel. This is an interesting activity for children and probably for many adults as well. Harvesting plants that we've grown ourselves (including cress, sprouts, and microgreens grown indoors) may encourage us to eat vegetables.

Why Should We Eat Vegetables?

Phytonutrients or phytochemicals are a valuable component of vegetables. "Phyto” comes from an Ancient Greek word that means “plant”. Research is showing that phytonutrients may have very important health benefits. Some are thought to reduce the risk of serious diseases such as cancer, heart disease, or stroke. Three major types of phytonutrients in plants are carotenoids, anthocyanins, and glucosinolates.

Green vegetables are also important because they are an excellent source of certain vitamins and minerals. In addition, they provide us with insoluble fibre, which helps to prevent constipation.

The table below shows some important nutrients that are abundant in popular vegetables. Each vegetable also contains less abundant nutrients that are still present in significant quantities.

Notable Nutrients in Some Popular Vegetables

Carotenoids

Medium and dark green vegetables are a good source of vitamin A in the form of an orange or yellow chemical called beta-carotene. Our bodies convert this chemical into the form of vitamin A that we need. Light green vegetables, such as green cabbage and iceberg lettuce, don't contain as much beta-carotene as darker ones.

Beta-carotene is a member of a family of chemicals known as carotenoids, which seem to have a variety of health-promoting properties when ingested in food. One of their benefits is maintaining eye health. Carotenoids in food may also decrease the chance of cell damage and reduce the risk of some types of cancer.

Researchers have discovered that taking beta-carotene supplements can increase the risk of lung cancer in smokers. They haven't found any evidence supporting the idea that beta-carotene in food has this effect.

Anthocyanins and Flavonoids

Cauliflower is another nutritious vegetable. The cauliflower referred to in the nutrient table above is the common white cauliflower. A rarer orange cauliflower exists, which is much higher in beta-carotene and carotenoids than white cauliflower. A purple cauliflower has also been created, which contains anthocyanins, just like red cabbage. Anthocyanins are red or purple pigments in plants.

Researchers are discovering that anthocyanins appear to have a range of health benefits, including reducing inflammation, protecting nerves, and decreasing cancer risk. It's important to remember that the anthocyanins are a large family of chemicals, though. Only certain members of the family may be beneficial. That's why health experts tell us to regularly eat a wide variety of healthy and colourful fruits and vegetables to obtain as many potentially helpful nutrients as possible.

Anthocyanins belong to a larger family of plant chemicals called flavonoids. Some flavonoids appear to have exciting health benefits, such as slowing memory loss as we age. As is the case for other phytonutrients, research into the benefits of flavonoids is ongoing. There is already plenty of evidence suggesting that green vegetables and their nutrients should be an important component of our diet, however. The video below gives us some "food for thought" about flavonoids.

Glucosinolates

The first six vegetables in the table above belong to the family Brassicaceae, which is also known as the family Cruciferae. The cells of these vegetables contain chemicals called glucosinolates and an enzyme called myrosinase. When we cut or chew broccoli and its relatives, the chemicals come into contact with one another. The myrosinase converts the glucosinolates into other substances, including isothiocyanates. These may reduce the risk of some types of cancer.

Improving the Diet With Green Vegetables

For some people, the produce component of the diet consists chiefly of fruits. Popular fruits like bananas, apples, oranges, and raisins are sweet and delicious. The vegetables in the diet often tend to be the sweeter or starchier kinds, such as tomatoes, carrots, and potatoes. All of these foods are valuable, but including greens in the diet is very important.

There are many ways to incorporate green vegetables into a diet and to make them taste even more delicious than they already are. It's important to eat these vegetables every day for their many proven and potential health benefits. By following my tips or by coming up with ideas of your own, you'll be able to enjoy eating more vegetables and may improve your health as well.

References and Resources

• A list of nutrients in specific vegetables can be found at FoodData Central, USDA (United States Department of Agriculture). The website provides a search box to enable people to find a list of nutrients in vegetables and other foods
• Carotenoids from Oregon State University
• Anthocyanins from the Pennington Biomedical Research Center (part of the Louisiana State University system)
• Flavonoids from Oregon State University
• Cruciferous vegetables and cancer prevention from the National Cancer Institute

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on May 18, 2014:

Thanks for the comment and the tweet, moronkee! Eating raw vegetables can have both advantages and disadvantages. Raw vegetables contain more nutrients, but these may not be as absorbable as they are in cooked vegetables. In addition, some people find raw vegetables hard to digest.

Moronke Oluwatoyin on May 18, 2014:

What are the side effects of eating raw vegetables except for lettuce?

Thanks and I tweet your hub.

Linda Crampton (author) from British Columbia, Canada on October 13, 2012:

Hi, daisydayz. Thanks for the visit. Yes, kale chips are yummy. They're a great way to sneak vegetables into the diet!

Chantele Cross-Jones from Cardiff on October 13, 2012:

Kale crisps sound yummy. I am a big veg eater so I'm ok but my hubby is really fussy so getting more into him will be helpful!

Linda Crampton (author) from British Columbia, Canada on July 18, 2012:

Thank you, Ruchira. I appreciate your comment and the vote. It's nice to meet you!

Ruchira from United States on July 18, 2012:

great tips alicia.

I would love to add vegetables to my daily diet and your hub makes the mark. voted up as useful

Linda Crampton (author) from British Columbia, Canada on July 14, 2012:

I enjoy eating vegetables too, MCStro! Thanks for the comments.

Kevin Merritt from Los Angeles, California on July 14, 2012:

The carrots all the way to the broccoli

Kevin Merritt from Los Angeles, California on July 14, 2012:

I love veg- ta- bles

Linda Crampton (author) from British Columbia, Canada on July 14, 2012:

Hi, Om Paramapoonya. I like experimenting with unusual food combinations. I often discover interesting and enjoyable flavors when I do this. Thanks for the comment!

Om Paramapoonya on July 14, 2012:

Great ideas and tips. As someone from a family of type 2 diabetics, I always make sure I include plenty of vegetables in every meal. I like your idea of putting marmalade and salad greens on toast. It does sound odd but in a good way :)

Linda Crampton (author) from British Columbia, Canada on July 14, 2012:

Hi, Lesley. Thank you very much for the comment and the vote! I like eating my veggies too. I enjoy looking for new varieties that I haven't tried before.

Movie Master from United Kingdom on July 14, 2012:

So much interesting information and ideas here - Love this hub!

I am a big veggie lover and will be bookmarking and using again and again!

A big vote up from me, thank you, Lesley

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Hi, drbj. Thanks for the comment. Eating a salad is a very nice way to start dinner!

drbj and sherry from south Florida on July 13, 2012:

Excellent information even tho I am not a veggie person. But I do have a large salad with dinner every evening. So I am not entirely veggie-averse.

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Thank you, Perspycacious!

Demas W Jasper from Today's America and The World Beyond on July 13, 2012:

I meant to mention the fine quality of your photos for this article. Good job.

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Hi, RTalloni. Thank you very much for the comment. I like to break the food rules - it helps to make meals fun!

RTalloni on July 13, 2012:

What a fabulous look at adding green veggies to our diet. I love your idea of breaking the food rules. It will help me think outside the box and I love that!

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Thank you very much, Maren Morgan! I appreciate your visit and comment.

Maren Elizabeth Morgan from Pennsylvania on July 13, 2012:

Fantastic ideas and photos!

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Hi, Danette. I can understand why you like La Vista CSA! I find the greatest variety of greens at farmers markets. I often feel sorry that people who only visit their local supermarket or produce store are missing out on all these greens with interesting tastes. I like the peppery ones best of all! Thank you for the comment and the votes.

Danette Watt from Illinois on July 13, 2012:

Great info here and lots of good ideas on how to sneak veggies in when you don't want to eat them. Fortunately for me, I'm a pretty good veggie eater and love salads (and love the convenience of the bags of washed greens). Since I've been a member of La Vista CSA, I've discovered some "new" veggies too such as kale and turnips.

Unfortunately, my husband isn't much of a veggie eater and prefers sauces on his, which I refuse to do. Voted up, useful and interesting.

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Thank you, teaches! It's very interesting that you can feel the effects of a greens supplement so quickly. I add this powder to my smoothies sometimes, although not every time. I like to get any benefits that I can from greens!

Dianna Mendez on July 13, 2012:

Well done and detailed for all to understand how to do this and why. I love greens and do take a Supergreen food every morning. I can tell the difference a few minutes after I have taken it and it does help to regulate the blood sugar. Voted up!

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Thank you very much for the votes and the share, Tom! My favorite green vegetables are broccoli and Brussels sprouts. I like their health benefits and their taste. I think they're delicious when they are mixed with extra virgin olive oil and herbs!

Thomas Silvia from Massachusetts on July 13, 2012:

Hi my friend, i love vegetable and your hub about how important they are to us. Broccoli and Spinach are my favorites !

Vote up and more !!! SHARING !

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Thanks for comment and the great tip, Perspycacious! This sounds like a delicious and healthy breakfast and an excellent way to prevent the egg from sticking to the pan.

Linda Crampton (author) from British Columbia, Canada on July 13, 2012:

Thank you very much for the visit, the comment and the pin, GoodLady! I appreciate them all!

Demas W Jasper from Today's America and The World Beyond on July 13, 2012:

I especially appreciated this portion of you latest Hub:

"Researchers are discovering that anthocyanins appear to have a range of health benefits, including reducing inflammation and decreasing cancer risk. It's important to remember that the anthocyanins are a large family of chemicals, though. It may be that only certain members of the family are beneficial. That's why health experts tell us to regularly eat a wide variety of healthy and colorful fruits and vegetables to obtain as many potentially helpful nutrients as possible."

An added tip: Romain lettuce cooks well and with a mild taste. If you are tired of poached eggs sticking to the pan and making the pan hard to clean, slice a cross section of Romain lettuce into a small pan, bring the water to a boil and drop an egg or two on top, partially cover (checking often) to cook the egg(s) and voila! an easier to clean pan, green vegetable to accompany the egg(s). Great with wheat toast "buttered" with a canola butter-substitute and some real strawberry jam, a piece of cantaloup, and beverage.

Penelope Hart from Rome, Italy on July 12, 2012:

Oh yes!!!!! So good. Love your kale suggestions too. You've made eating green fun. Pinnig it AliciaC. Great Hub

Linda Crampton (author) from British Columbia, Canada on July 12, 2012:

Thank you for the comment and the vote, Anamika. Spinach and cucumber juice sounds like a very refreshing drink! I often have a salad for lunch too, and I always have a green vegetable as part of my dinner. I often have a smoothie at breakfast time or for a snack, and I add salad greens to all my smoothies.

Anamika S Jain from Mumbai - Maharashtra, India on July 12, 2012:

That's some awesome tips here to increase the Green Vegetable intake. However, I have never had a problem eating Green Vegetables for lunch in one form or the other. Personally, I would prefer my fruits and cereal breakfast. However, I love salads for lunch and often go for a spinach and cucumber juice if I get hungry before lunch time or want a snack in between. For dinner, I mostly have grilled chicken/soup. So mostly, I limit my Green Vegetable intake mostly to lunch/in between meals. Good Hub, voted up!

Linda Crampton (author) from British Columbia, Canada on July 12, 2012:

Thanks for the comment, Bill. It was very kind of you to visit my hub, considering your feelings about vegetables! :) Adding a sauce, some fruit or some nut butter to vegetables might make them taste better to you.

Bill Holland from Olympia, WA on July 12, 2012:

Tips for adding the food group I despise! LOL Why am I here? Simply to give you some support. Now, if you do a hub on adding meat to your diet I'll comment ten times. :) Great hub for those who insist on eating veggies.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

A Popular and Tasty Melon

Cantaloupes are the most popular melons in the United States. They are sometimes known as muskmelons. Their beautiful orange flesh has a sweet and delicious taste and a fragrant aroma. Cantaloupes are nutritious fruits that contain a wide variety of vitamins and minerals. They are a great melon to eat on their own or to use in fruit salads, smoothies, or desserts.

Cantaloupes belong to the family Cucurbitaceae, or the gourd family. The family includes pumpkins, watermelons, zucchini, squash, and cucumbers. It also includes members of the genus Luffa. The mature fruits of this genus have a fibrous texture and are used to make luffa (or loofah) sponges. There are some useful fruits and vegetables in the family Cucurbitaceae.

The outer rind or skin of a North American cantaloupe is predominantly a buff or pale orange color. It's covered with ridges arranged in a net-like pattern, which creates a distinctive appearance. The indentations in the net are often pale green. The inner lining of the rind is green and the flesh of the ripe fruit is orange. The presence of indentations on the surface of a cantaloupe means that an important precaution should be taken before using it. The outer surface of the rind can trap harmful bacteria and should be washed carefully before it’s cut.

Types of Cantaloupes

The scientific name of cantaloupes is Cucumis melo. This is the scientific name of most melons, which are close relatives of each other. The European cantaloupe and the North American one are different varieties of Cucumis melo. The European variety is referred to as the “true” cantaloupe. It has the scientific name Cucumis melo var. cantalupensis. Unlike the North American variety, it has either a smooth surface with no netting or a lightly netted surface.

The photos in this article show the variety that I find in my local stores (Cucumis melo var. reticulatus). The facts in the sections below apply to this variety. The fruits have a strongly reticulated or net-like pattern on their skin. Different cultivars of the species exist in North America. The word “cultivar” is derived from the term “cultivated variety.” The cultivars are often referred to by attractive and/or descriptive terms instead of scientific ones. Examples include the Hearts of Gold, Sugar Cube, Ambrosia, and Athena cultivars of the North American cantaloupe.

The origin of the name "cantaloupe" is unknown. The leading theory is that the plant is named after Cantaluppi or Cantalupo, a papal estate that once existed near Rome. This estate is traditionally thought to have been the first European site to cultivate the plant. Africa, Iran, and India have all been suggested as the place where the plant originated.

Cleaning the Rind to Prevent Foodborne Illness

Both Salmonella and Listeria bacteria may be present on the rind of a cantaloupe. These organisms can cause foodborne illness. Before a cantaloupe is cut, the rind should be scrubbed with a hard brush. The brush should be cleaned afterwards so that it doesn’t contaminate other food. If an uncleaned rind is cut with a knife, bacteria may be transported to the flesh of the fruit, contaminating it.

The fruit should be eaten soon after cutting so that any bacteria on the flesh have only a short time to multiply. Cut cantaloupe must be kept in the refrigerator in a covered container and should be eaten within three days.

Beta-Carotene and Vitamin C

Cantaloupes are rich in beta-carotene, which our bodies change into vitamin A. Vitamin A is needed to keep our eyes and skin healthy and our immune systems working efficiently.

Cantaloupes are also an excellent source of vitamin C. Vitamin C helps to maintain healthy skin and gums, stimulates wound healing, enables the body to make the collagen found in muscles and skin, and helps iron to be absorbed in the small intestine. It may also improve the functioning of the immune system, although evidence for this is mixed.

Vitamins A and C are antioxidants. These are substances that neutralize chemicals called free radicals, preventing them from damaging our DNA. Free radicals are produced by chemical reactions in our bodies. A high concentration of the chemicals in the body may contribute to the development of certain diseases. Some researchers theorize that free radicals also contribute to the aging process.

Clinical trials in which people have taken antioxidant supplements have had very mixed results, with some trials showing no benefit with respect to a health problem—or even harm from taking the supplements—while others have shown benefits. However, plenty of research has shown that eating whole fruits and vegetables containing natural antioxidants and many other helpful substances is beneficial.

Some Other Nutrients in the Fruit

Cantaloupes are also rich in potassium. Potassium is an essential mineral for muscle contraction and the heartbeat. In addition, cantaloupes provide smaller but useful amounts of other vitamins and minerals, including folate, vitamin B6, vitamin K, and magnesium.

A ripe cantaloupe contains a lot of fructose, which gives it sweetness. Unlike sucrose (table sugar), fructose doesn't increase the blood sugar level dramatically. It is a type of sugar, however, and shouldn't be eaten in excess. If you use very ripe cantaloupe in your recipes, you probably won't have to add any other sweetener to them.

Using the Seeds

The center of a cantaloupe contains a cavity in which the seeds and fibers are located. These are safe to eat. Make sure that you use seeds taken from a cantaloupe that you have cut open, however. Don't eat ones from a seed packet or seeds that have germinated, which may not be safe, depending on what treatments they've had.

The raw seeds are hard and aren't very tasty. Roasting them with vegetable oil and spices improves the texture and produces a delicious taste. You may have to save washed and dried cantaloupe seeds in a refrigerator until you have enough to roast. The seeds can be cooked in oil in a frying pan until they turn light brown. They need about ten minutes in the pan.

Some people use both the cantaloupe fruit and the raw seeds to make a milk by placing them in a blender with water and then filtering the mixture after blending. The seeds reportedly contain protein and fat as well as some carbohydrate.

Choosing a Fruit

When you're buying a cantaloupe in a store, choose one that feels heavy for its size and has no bruises, dents, entirely green areas, or soft spots. The fruit should have a pleasant aroma. You may be able to buy cantaloupe at any time of the year, but the summer ones are more likely to have been grown nearby and will taste sweeter.

It's unnecessary for healthy people to avoid buying cantaloupes because of the fear of bacterial contamination (with one possible exception, as described below). The taste of a ripe cantaloupe is too good to miss unless this is essential. It is important to wash the fruit before using it, though.

Planting the Seeds and Producing the Fruit

I love cantaloupes, but I've never grown any. People with experience growing cantaloupes say that the freshly picked, homegrown fruit is tastier than store-bought fruit. In a suitable climate, it doesn't seem to be too difficult to grow the plants. They need sunlight, heat, and a good water supply that doesn't saturate the soil. Growers say that when the fruits are ready to pick they detach from their stems easily, almost slipping off the stems on their own.

Cantaloupe seeds are sometimes planted in mounds or hills to allow excess water to drain away from the plants. The usual recommendation is to plant five or six seeds about two inches apart and about one inch deep in each mound. The mounds should be four to six inches apart. The seedlings will need to be thinned once they've germinated. The plants grow well next to a trellis.

The seeds can be planted in pots indoors and then transplanted outdoors once they have germinated. It's very important that the roots aren't disturbed as the seedlings are placed in their permanent home.

It's recommended that cantaloupe seeds aren't planted until the soil temperature has reached at least 70°F. In temperate climates with a short growing season, the soil can be covered with black plastic to warm it up, as long as there are holes cut in the plastic.

Salmonella Infection Facts

Cantaloupes are occasionally recalled due to the presence of bacteria, such as Salmonella, which can cause foodborne illness. Listeria is sometimes a contaminant on cantaloupes, but Salmonella seems to be a more frequent problem. The bacteria are located on the rind but can easily be spread to the flesh once the cantaloupe is opened. The most common species of Salmonella involved in food poisoning is Salmonella enteritidis.

Possible symptoms of a salmonella infection include stomach pain, nausea, vomiting, diarrhea, headache, muscle pain, fever, and chills. The symptoms appear after an incubation period, which ranges from eight to forty-eight hours after infection. The unpleasant effects of the infection generally last for two to five days but may last as long as two weeks.

Salmonella bacteria can often survive and even multiply in the digestive tract of humans. Bacteria may be shed in the feces for months after a person has apparently recovered from the infection. Animals can develop salmonella infections, too. Most infections in humans are caused by eating food contaminated by animal feces. This food includes meats as well as fruits and vegetables. Food hygiene is very important when using raw meat in the kitchen. Fortunately, Salmonella bacteria are killed by cooking.

Dealing With a Salmonella Infection

The immune systems of healthy people are usually able to destroy Salmonella bacteria, resulting in relatively mild infection symptoms that may require no treatment apart from drinking lots of fluids. If symptoms are severe or last for a long time, however, a doctor should be consulted. Young children, elderly people, and people with weak immune systems may become seriously ill from a salmonella infection and require hospitalization.

Anyone with serious symptoms or ones that last a long time after eating cantaloupe should visit a doctor. This is especially important for people in high-risk groups.

Listeriosis

Listeria monocytogenes is most likely to be found in dairy foods made of unpasteurized milk, deli meats, and raw seafood. In recent times, however, it has also appeared on salad greens and cantaloupes. Elderly people, pregnant women, fetuses, and people with weakened immune systems are most susceptible to ill effects from the bacterial infection.

An infected person may develop gastrointestinal problems, muscle pain, or fever, as in a Salmonella infection. Sometimes the bacterium may cause more serious effects, such as confusion, loss of balance, and convulsions. Another potentially serious problem is that a pregnant woman's developing baby may be harmed by the bacterium. Listeriosis is sometimes a major disease.

Care Is Necessary

It's important for everyone—even those people who aren't in a high-risk group—to clean cantaloupes thoroughly before cutting them. If you do this, you should have safe access to the delicious and nutritious flesh of the cantaloupe as well as its useful seeds. Pregnant women should consult their doctor about the advisability of including cantaloupes in the diet, however. Anyone else who has concerns about eating the fruit should also consult a doctor. The fruit can be an excellent component of the diet for many people, but it must be prepared properly and avoided if necessary.

References

• Nutrients in cantaloupes from SELF Nutrition Data
• Cantaloupe information from WebMD
• Types of cantaloupes from the San Francisco Chronicle
• Information about antioxidants from the Harvard School of Public Health
• Food safety tips for avoiding a Salmonella infection (and other types of foodborne illness) from the U.S. Department of Health and Human Services
• Listeriosis information from the CDC (Centers for Disease Control and Prevention)

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on June 26, 2019:

Thank you for commenting, Liza. I love cantaloupe, too!

Liza from USA on June 26, 2019:

I absolutely love cantaloupe. It is one of my favorite fruits besides pineapple and mango. I remember my husband was a little bit worried every time I want to buy the fruit because he just concern about the news report. Of course, I clean the fruit before eating it :) . Great article!

Linda Crampton (author) from British Columbia, Canada on July 13, 2018:

Hi, Cynthia. I appreciate your comment. All the best to you, too!

Cynthia Zirkwitz from Vancouver Island, Canada on July 13, 2018:

Great comprehensive article about the canteloupe. I am definitely going to start cleaning the rind with a hard brush-- feeling blessed not to have contracted any bacterial infections inspite of all these years of ignorance! All the best!

Linda Crampton (author) from British Columbia, Canada on October 06, 2015:

Thank you very much, Kristen.

Kristen Howe from Northeast Ohio on October 06, 2015:

Great hub about the canteloupe. Very interesting to learn about this fruit.

Linda Crampton (author) from British Columbia, Canada on July 11, 2012:

Thanks for the comment and the votes, phdast7! I love cantaloupe as well - it's my favorite melon.

Theresa Ast from Atlanta, Georgia on July 11, 2012:

I love canteloupe! Good to know about the seeds - it had never occurred to me! Interesting and useful hub. Lots of votes. :)

Linda Crampton (author) from British Columbia, Canada on July 10, 2012:

Thank you very much, homesteadbound. I appreciate your comment!

Cindy Murdoch from Texas on July 10, 2012:

i had no idea you could eat the seeds. Thanks so much for such a well written hub. it is obvious you did your homework on this one!

Linda Crampton (author) from British Columbia, Canada on July 10, 2012:

Hi, nmdonders. Thanks for the comment. I never used to wash cantaloupes either, but after the report of one nasty episode of foodborne illness caused by cantaloupes I realized how important it was!

Nira Perkins on July 10, 2012:

I know a lot of people that don't wash melons before cutting them because they probably don't even think about it. I like your idea with eating the seeds I will have to try that. Thanks for the great info.

Linda Crampton (author) from British Columbia, Canada on July 10, 2012:

Thank you very much for both the comment and the vote, Lesley! I appreciate your visit.

Movie Master from United Kingdom on July 10, 2012:

I love cantaloupe melons but had never thought of eating the seeds, a fabulous hub thank you and voted up.

Linda Crampton (author) from British Columbia, Canada on July 09, 2012:

Thanks for the comment, Tom. I'm glad that cantaloupes are tasty and are also a good source of nutrients like vitamin C and potassium. That makes a good reason for me to eat lots of cantaloupe! Thank you very much for the vote.

Thomas Silvia from Massachusetts on July 09, 2012:

Hi my friend love all this great information about cantaloupes i did not know you could eat the seeds but i did know that they did contain both Vitamin C and potassium . Well done !

Vote up and more !!!

Linda Crampton (author) from British Columbia, Canada on July 09, 2012:

I love the idea of eating cantaloupe with ice cream, Susan! I'm going to try that soon - it sounds delicious. Thank you for the comment.

Linda Crampton (author) from British Columbia, Canada on July 09, 2012:

Hi, vespawoolf. Yes, it's very nice to know that cantaloupe is nutritious as well as delicious! Thanks for the visit and the vote.

Susan Zutautas from Ontario, Canada on July 09, 2012:

I never knew you could roast and eat the seeds from the cantaloupe. I enjoy eating this fruit all year round and when I was a child my grandmother would would cut the cantaloupe in half, remove the seeds and fill it with ice cream. Made a nice dessert.

Linda Crampton (author) from British Columbia, Canada on July 09, 2012:

Thank you very much for the comment, the vote and the share, Kelly! I hope you enjoy the roasted cantaloupe seeds.

Linda Crampton (author) from British Columbia, Canada on July 09, 2012:

Hi, Nell. Thank you for the visit. I appreciate your comment and the vote!

Vespa Woolf from Peru, South America on July 09, 2012:

I had no idea that cantaloupe contains both Vitamin C and potassium. And eating the seeds is a new idea to me. I'll definitely try it! Here in Peru, there aren't many seeds available so it would be a great alternative to sunflower seeds. Voted up!

kelleyward on July 09, 2012:

This is a fantastic hub. I didn't know I could roast cantaloupe seeds. I have one right now so I'll try this soon. voted up and shared! Kelley

Nell Rose from England on July 09, 2012:

Thats funny that you should mention Salmonella I remember reading about that part a while ago, but forgot that it was cantaloupes they were talking about. Fascinating hub, I learned so much, thanks! voted up and thanks for sharing!

Linda Crampton (author) from British Columbia, Canada on July 08, 2012:

Thank you very much for the visit and the comment, HawaiiHeart. It is important to handle cantaloupe carefully. It's a nutritious and tasty fruit, but there have been outbreaks of foodborne illness linked to bacteria on cantaloupes.

HawaiiHeart from Hawaii on July 08, 2012:

I had no idea cantaloupe seeds were edible. Very informative hub and very important info. about safe handling!

Linda Crampton (author) from British Columbia, Canada on July 08, 2012:

Hi, Mama Kim 8! It's nice to meet you. Thank you for the comment. I prefer eating the flesh of the cantaloupe, but it's nice to eat the roasted seeds as well!

Sasha Kim on July 08, 2012:

If it wasn't for this hub I would have never know the seeds were edible! I love cantaloupe and now I don't have to "waste" as much ^_^

Linda Crampton (author) from British Columbia, Canada on July 08, 2012:

Thank you very much for the vote and the share, Mary! I appreciate your visit and the comment. I love the taste of cantaloupes, too!

Mary Hyatt from Florida on July 08, 2012:

You have written another very informative Hub here. That photo of the cantaloupe made my mouth water! I love those things. It never occurred to me that the seeds could be eaten.

I voted this UP, and I will share, too.

Linda Crampton (author) from British Columbia, Canada on July 08, 2012:

Thank you very much, Joyce. I appreciate your comment and the votes!

Joyce Haragsim from Southern Nevada on July 08, 2012:

Great hub about cantaloupes and very helpful info.

Vote up useful and interesting.

Linda Crampton (author) from British Columbia, Canada on July 08, 2012:

Hi, Natasha. Thank you for the comment and the votes! Yes, the seeds are nice when they're roasted. Washing the cantaloupe before cutting it is important, too. It doesn't take long to do with a good scrubbing brush!

Natasha from Hawaii on July 08, 2012:

I don't know why I never thought to cook and eat cantaloupe seeds. I've done it many times with pumpkin seeds. Thanks for the idea! Also, thanks for pointing out that the rind is a great safe-haven for bacteria. It makes sense, now that I think about it, but it had also not really occurred to me. Voted up and useful!

Linda Crampton is a writer and teacher with a first-class honors degree in biology. She often writes about the scientific basis of disease.

What Are Listeria and Listeriosis?

Periodically, we hear on the news that a particular brand of packaged salad greens has been recalled due to the presence of a bacterium that can cause a foodborne illness. Sometimes the bacterium that's discovered is Listeria monocytogenes. Listeria can cause listeriosis, a potentially serious and even deadly disease.

Listeria usually affects specific groups of people, including pregnant women, embryos and fetuses, young babies, elderly people, people with weakened immune systems, and people with disorders such as diabetes and liver disease. It occasionally affects people outside of these groups, however. The CDC (Centers for Disease Control and Prevention) classifies Listeria as an important public health problem.

Many people will develop no symptoms from a Listeria infection. In fact, it's thought that up to 10% of us have Listeria living in our intestine without causing any obvious problems. For those who are susceptible to the effects of the bacterium, however, the consequences may be severe. Listeriosis may be a mild illness but is more often serious. The death rate may be as high as 20%.

Transmission of Listeria

Listeria may be present in the intestine of many mammals, birds, fish, and crustaceans. It's passed out of an animal's body in its stool. The bacteria can then be transmitted to us in plant foods contaminated by infected stool, soil, or water. Listeria can survive in a variety of environments, which is one reason why it's so troublesome.

Another problem is that Listeria in an animal's body may contaminate food obtained from the animal. The bacteria can be transmitted in meats, fish, and dairy products. Cooking these foods properly or pasteurizing dairy products will kill the Listeria bacteria. However, refrigerating the products won't kill the bacteria. In fact, the bacterial culture can actually grow inside the refrigerator. Food contaminated by Listeria looks, smells, and tastes normal, which makes it impossible for a consumer to detect the problem.

Possible Symptoms of Listeriosis

Symptoms of a Listeria infection don't appear immediately after a susceptible person eats contaminated food. The bacterium has an incubation period. This period is very variable in length and ranges from as little as three days to as long as seventy. This means that it's sometimes hard for a person to link their symptoms to the ingestion of Listeria.

• Gastrointestinal problems—especially vomiting and diarrhea—are common symptoms of a Listeria infection.
• A fever, muscle aches, and fatigue may also occur. People who develop flu-like symptoms from the infection may not realize that they have listeriosis.
• If the bacterial infection spreads to the nervous system, more serious conditions may develop. These include a severe headache, a stiff neck, confusion, loss of balance, convulsions, and meningitis.

Meningitis is inflammation of the meninges, the membranes surrounding the brain. Meningitis may be accompanied by encephalitis, which is inflammation of the brain itself. The two conditions together are known as meningoencephalitis and can be extremely serious.

Five Things to Know About Listeria

Possible Treatment

Listeriosis is generally treated with antibiotics. Although antibiotic treatment is often successful, sometimes fatalities occur. The sooner the treatment begins, the better the chance of success.

If a person has eaten food known to be contaminated by Listeria but experiences no symptoms, they may not receive any treatment. It's wise to seek advice from a health agency in this situation. This is especially true for someone in a high-risk group.

Listeriosis is considered to be uncommon compared to some other forms of foodborne illness, but it's a potentially serious infection. Nevertheless, some people experience no symptoms from the bacterial infection.

Behavior of Listeria monocytogenes

Listeria is a rod-shaped bacterium that is capable of movement. The behavior of the bacterium in our bodies is complex and isn't completely understood, but researchers know that it has multiple methods to help it invade cells and survive. Although it's an organism that we want to avoid, it's actually a fascinating creature.

Penetration of the Intestinal Lining

Once the bacterium is in our intestine, it enters the cells of the intestinal lining. It does this with the aid of a protein on its surface called internalin A. The protein joins to a receptor on the epithelium covering the inner surface of the intestine. As a result, the bacterium is able to penetrate the lining.

Researchers have recently discovered that in mice without the appropriate internalin A receptors in their intestine, Listeria can still cause an infection. This suggests that there is another way for the bacterium to pass through the intestinal lining besides using internalin A. The discovery might apply to humans as well as mice. It might also mean that strains of Listeria with defective internalin A are not as harmless in humans as has been believed.

Traveling Through the Body

Once the bacterium has penetrated the intestine, it travels to other cells through the membrane that surrounds the cells and the cytosol (fluid) within them. Listeria uses a protein called actin to enable it to move. The bacterium uses molecules within its host cell to assemble its actin "tail". The actin looks like a comet's tail and propels the bacterium forward, as shown in the video below.

Sometimes a bacterium hits the cell membrane as it moves. It creates a protrusion in the membrane and is then engulfed by the membrane of a neighboring cell without ever entering the tissue fluid that surrounds the cells. This enables it to evade the immune system.

Exploring Listeria's behavior is interesting, but it may also have a practical outcome. If researchers know the details of the bacterium's behavior, they may be able to create better ways to prevent an infection or to treat it.

Listeriosis Risk

Listeriosis is most likely to appear—and most likely to have serious effects—in the following groups of people.

Pregnant Women

During pregnancy, a women's immune system is weakened and the immune system of her baby isn't fully developed. If a baby is infected by Listeria during the first three months of its development, there may be a miscarriage. Older babies may be stillborn, be born prematurely, or have health problems when they are born. A pregnant woman with listeriosis may only experience flu-like symptoms, but her developing baby may be much more seriously affected.

Elderly People

As we age, our immune system becomes less effective at protecting us from invaders like bacteria and viruses. Therefore elderly people may be more susceptible to listeriosis than younger ones.

People With Certain Illnesses

People with AIDS have an impaired immune system that has trouble fighting Listeria. People with other diseases may also have difficulties with Listeria, including those with cancer, liver disease, kidney disease, and diabetes.

Organ Transplant Patients

Organ transplant patients receive medications to suppress their immune system so that their body doesn't reject their new organ. These medications can also make the patients susceptible to bacterial infections.

People Taking Corticosteroids

Corticosteroids are useful medications for reducing inflammation. However, they can also hinder the activity of the immune system, making it less able to protect a person from a bacterial attack.

How to Prevent Listeriosis

There are many steps that we can take to reduce the chance of developing listeriosis or other foodborne illnesses. Here are the main food safety rules.

• Wash hands thoroughly before touching food.
• Clean kitchen surfaces and utensils thoroughly before and after their use.
• Clean refrigerator shelves frequently. (Pieces of food and drops of liquid that fall in the refrigerator may contain Listeria and contaminate other foods.)
• Keep raw meats separated from other foods that are often eaten raw, such as fruits and vegetables, both in a shopping basket and in the refrigerator. Place the meats on a lower shelf than other food in the refrigerator.
• Store leftovers in the refrigerator in leak-proof containers.
• Refrigerate leftovers promptly and keep the refrigerator at a temperature of 4°C (39°F) or lower.
• Eat ready-to-eat foods quickly, even when they are stored in a refrigerator.
• Cook meats thoroughly, using a digital thermometer to check the temperature.
• Don't drink raw milk and don't eat soft cheeses made from unpasteurized milk, especially if you are in a high risk group. Hard cheeses made from unpasteurized milk are aged for a longer time period and are less likely to contain harmful bacteria.
• Don't eat raw eggs or raw fish.
• Wash raw vegetables thoroughly.
• Avoid pre-mixed raw vegetable mixtures such as coleslaw.
• Wash raw fruits that you aren't going to peel thoroughly.
• Use all food by the "Best before" or "Use by" date.
• Clean reusable grocery bags thoroughly and regularly and use a separate bag for meats (unless the meats are canned).

Additional Recommendations for High-Risk Groups

Health agencies recommend extra precautions for pregnant women and other people in high-risk groups.

• Cook ready to eat meats such as luncheon meats, deli meats, cold cuts, and hot dogs until they are steaming, since they sometimes contain Listeria. Consider eliminating these meats from your diet.
• Avoid smoked meats and pâtés (unless the pâtés are canned).
• Never eat soft cheeses made from unpasteurized milk.

Raw fruits and vegetables—except for sprouts—are still considered to be safe for people in high risk groups, provided they are washed. If you want to be very safe, however, you might want to cook raw produce because Listeria outbreaks do occur periodically in raw vegetables and occasionally in raw fruits. The risk of infection is low, but it isn't zero.

Cantaloupes are a special problem with respect to foodborne illness. The ridges and indentations of the rind are known to harbor bacteria. These bacteria can enter the flesh of the fruit when it’s cut. To reduce this possibility, the rind should be cleaned thoroughly before the fruit is opened. Any scrubbing brushes or other equipment used to clean the cantaloupe should be washed afterwards.

In late 2011, a Listeria infection made 147 people ill, killed 33 people and caused one pregnant woman to have a miscarriage. The outbreak was the largest in U.S. history and spread through 28 states. It was caused by contaminated cantaloupes.

Bagged or Packaged Salads and Listeria

Packaged, pre-washed salad greens are very convenient and are a quick and easy way to add vegetables to a meal. Nutritionists say that many of us don’t eat enough vegetables. This is especially true for the green kinds. They are full of healthy phytonutrients, vitamins, and minerals and should be a major part of our diets. Having pre-washed greens available means there’s very little excuse to avoid eating vegetables—the greens can be pulled out of the package and eaten right away.

Periodically there is an announcement that Listeria or another potentially dangerous bacterium has been detected in salad green packages. A recall generally happens when testing shows that at least one container of a batch of greens is contaminated with bacteria. The whole batch is then recalled for safety reasons, even if no illnesses have been reported.

Safety of Pre-Washed Salad Greens

Some people wonder if pre-washed salad greens should be washed again once they get them home, which would reduce their convenience. At least some food safety experts say that this isn’t a good idea. They say that it’s unlikely that home washing will remove bacteria that industrial washing couldn’t remove. In addition, when they're washed at home the greens may pick up new bacteria from a sink or cutting board. They say we have to accept that there is a small risk of getting a foodborne illness when we eat raw vegetables.

Those of us who are healthy probably don't need to worry about the risk of getting sick from eating bagged salads, especially if we follow food safety rules. If a food recall is announced, however, we should avoid the product of concern. People in high-risk groups should visit their doctor to ask whether they should cook all of their vegetables, included bagged salad greens. Vegetables are still an excellent component of the diet when they're cooked.

It's important to keep food safety in mind and take any required precautions. It would be a shame to avoid eating healthy foods because of the fear of foodborne illness, though, unless this is medically recommended.

References and Resources

• The CDC (Centers for Disease Control and Prevention) maintains a web page about Listeria and listeriosis. The page includes news about the latest outbreaks in the United States.
• The FDA (Food and Drug Administration) maintains a list of food recall press releases, including recalls due to the presence of Listeria. It’s a good idea for people living elsewhere to see if there is a similar resource in their country.
• The NIH (National Institutes of Health) provides facts about Listeria monocytogenes and its effects.
• The Medical Xpress news site has an article about an alternate pathway for Listeria action.
• NPR (National Public Radio) discusses whether we should we rewash bagged lettuce.

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

Questions & Answers

Question: What about rinsing in vinegar and water?

Answer: If you look at the CDC reference at the end of my article, you’ll see that the organization makes no mention of using vinegar to remove Listeria from vegetables at the moment. It is possible that vinegar at a high enough concentration that is left on vegetables for a sufficient length of time might be helpful (though at a sufficiently high concentration the vinegar might be harmful for us and/or ruin the taste of the food). This is something that researchers need to investigate. For now, we should follow the advice of reputable health agencies to reduce the chance of being infected by Listeria.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on November 07, 2017:

Unfortunately, we can't remove all of the bacteria from raw lettuce, but we can reduce their level. Our body has to deal with the rest. Health experts say that after washing our hands, utensils, and surfaces, simply giving the lettuce a good wash under cool, running water is the best thing to do. There is some evidence that a vinegar wash can reduce bacteria levels, however.

Brandie on November 07, 2017:

Exactly how would you need to wash your veggies, like romain lettuce for example, to kill/remove the listeria bacteria?

Linda Crampton (author) from British Columbia, Canada on February 15, 2015:

Hi, Peg. Thanks for the interesting comment. Listeria is certainly worrying, whatever the cause!

Peg Cole from North Dallas, Texas on February 15, 2015:

This illness seems to come and go on the news as cases are reported. With the long incubation period, it would be difficult to trace back the origin of how a person contracted it. I know that it scared me off from eating cantaloupes last summer. I'm wondering if we're seeing more of this because we import veggies from countries whose fertilization and sanitation practices may be in question.

Linda Crampton (author) from British Columbia, Canada on August 18, 2014:

Thanks, Audrey! I appreciate your comment.

Audrey Howitt from California on August 18, 2014:

Oh so good to know!!

Linda Crampton (author) from British Columbia, Canada on August 18, 2014:

Thanks for the visit, Rebecca. I wash most of my greens, but not the prepackaged salad greens that have already been washed. So far I've had no problems!

Rebecca Mealey from Northeastern Georgia, USA on August 18, 2014:

Good stuff to know. I don't think I have ever heard of These illnesses. I will remember NOT to rewash my greens, I suppose. Thanks!

Linda Crampton (author) from British Columbia, Canada on August 18, 2014:

Hi, ologsinquito. Yes, it is very important for pregnant women to be aware of the potential dangers of Listeria. Thanks for the comment.

ologsinquito from USA on August 18, 2014:

I was very careful when pregnant to avoid certain high-risk foods, such as soft cheese. This is a good warning, because we usually don't hear about lysteria.

Linda Crampton (author) from British Columbia, Canada on July 10, 2012:

Thank you very much, Prasetio! I appreciate your visit and the votes.

prasetio30 from malang-indonesia on July 10, 2012:

Very interesting hub and again....I learn many things from you, Alicia. Thanks for share with us. Thumbs up for you and pressing the buttons here.

Prasetio

Linda Crampton (author) from British Columbia, Canada on July 08, 2012:

Thank you very much for the visit and the comment, Ethel.

Linda Crampton (author) from British Columbia, Canada on July 08, 2012:

Hi, Peggy. Thanks for the comment, the votes and the share! Yes, I find Listeria and its behavior fascinating too - although I wouldn't be happy if I had listeriosis! Listeria is one of the most dangerous bacteria that cause foodborne illnesses because of its "sneaky" and complex behavior.

Ethel Smith from Kingston-Upon-Hull on July 08, 2012:

Very useful. I had heard of Listeria but in a vague sort of way. You have filled in all the gaps thoroughly. Thanks Peggy

Peggy Woods from Houston, Texas on July 08, 2012:

Hi Alicia,

Excellent article. I was fascinated by that video showing how listeria can go from cell to cell and reproduce avoiding the immune system. Scary! Your food safety tips are well advised. I would never have thought to cook deli meats! Since I am not in a high risk group I doubt that I will start doing that. But good to know, for those who have to take extra precautions. Voted up, useful, interesting and will share. Thanks!

Linda Crampton (author) from British Columbia, Canada on July 07, 2012:

Thank you for both the comment and the vote, teaches. I appreciate them both. I try to remember the food safety rules too. I'd hate it if my family got a foodborne illness.

Dianna Mendez on July 07, 2012:

Excellent advice and one that will may save some lives. I must check on the refrigerator this week, I do clean it regularly, but now you have me thinking. Voted up!

Linda Crampton (author) from British Columbia, Canada on July 07, 2012:

Hi, Peg. I guess I've been lucky - the last episode of foodborne illness that I experienced (as far as I'm aware of) was in my childhood. That was a horrible event that affected my whole family! Since then I haven't had any problems. Thanks for the comment.

Peg Cole from North Dallas, Texas on July 07, 2012:

I've wondered the same thing about whether to rewash prepackaged salad mixes. Very interesting explanation about the whys and hows of this foodborne illness. Having experienced quite a few brushes with food reactions I was fascinated by your explanation of this.

Linda Crampton (author) from British Columbia, Canada on July 07, 2012:

Thank you for the visit and the comment, drbj. Raw produce is so nutritious - and it's delicious, too. It's a shame that we have to be concerned about foodborne illness when we buy it! Luckily the food safety experts say that thorough washing of produce should keep most of us safe.

drbj and sherry from south Florida on July 07, 2012:

When I eat at home, Alicia, I usually make a salad to accompany my meal. But now due to your intelligent article on the risk of Listeria in packaged, bagged salad fixins, I'm going to replace those bagged salads with fresh produce that I can personally wash. Thanks for reminding me.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

What Is Worcestershire Sauce?

Worcestershire sauce is a tasty, dark brown liquid traditionally used to flavour meats, fish, Welsh rarebit (toast covered with a cheese and beer sauce), and Caesar salads. It’s also added to certain cocktails such as the Caesar and the Bloody Mary. The sauce is a complex mixture of many different ingredients, including anchovies, tamarind extract, molasses, onions, garlic, spices, and vinegar. Its rich taste is produced by fermentation.

The first commercial Worcestershire sauce was created in 1837 by two chemists named John Wheeley Lea and William Henry Perrins. They lived in the city of Worcester in England. The most common brand of the sauce today is known as "Lea and Perrins" Worcestershire sauce. It's the brand that I grew up with in the UK and that I nearly always have in my kitchen. The product is an English tradition.

Pronunciation of "Worcestershire"

The city of Worcester is located in the county of Worcestershire, which is situated in the west midlands region of England. The pronunciation of the word "Worcestershire" is a puzzle for many people since it doesn't match the word's spelling. The word is generally pronounced woo (as in WOOf) -ster-sher.

Although the pronunciation of Worcestershire given in the video below is common, according to the Lea and Perrins website the word can also be pronounced WOOS-ter-sheer and WUST-ter-shire.

History of the Sauce

An interesting story about the history of Worcestershire sauce appears on the Lea and Perrins website and in other places, although some people have doubts about its accuracy.

Lord Sandys had been traveling in Bengal, where he had eaten a delicious sauce. When he returned to his home in Worcester, he gave Mr. Lea and Mr. Perrin a list of ingredients found in the sauce and asked the chemists to create it. They did so, but the resulting liquid tasted horrible. The containers of sauce were placed in a cellar and ignored.

Much later—eighteen months to several years, according to different sources—the chemists rediscovered the sauce. The liquid had fermented and tasted delicious. Lea and Perrins sauce was born.

The Lea and Perrins company was started to make and distribute the sauce. The manufacturing plant in Worcester is still very active, although it's now owned by Heinz. The sauce is shipped around the world. The exact recipe is carefully kept secret. Today other companies create their own versions of the sauce.

King of Queens Tries to Say "Worcestershire"

In 1839, John Duncan of New York brought some Lea and Perrins Worcestershire sauce to the United States. The product was an immediate success. Over the next few years, Duncan imported large quantities of the sauce into America.

Worcestershire Sauce Ingredients

The ingredients listed on a bottle of Worcestershire sauce—at least on the form of the sauce that is available in my local stores in Canada—are malt vinegar, spirit vinegar, water, molasses, sugar, salt, anchovies, tamarind extract, onion, garlic, spice, and natural flavour. In order to make the sauce, the ingredients are mixed and the resulting liquid is fermented in wooden casks for eighteen months.

The ingredient list varies slightly depending on the country where the sauce is sold. For example, the British Lea and Perrins website lists cloves and chili extract as ingredients and leaves out the malt vinegar.

The ingredients which the Lea and Perrins company tries to keep secret are the spices and the natural flavours. In 2009, it was reported that a company accountant named Brian Keogh had found some leather-bound books in a skip outside the Lea and Perrins factory. The books contain information dating from the mid-1800s and early 1900s. The information suggests that originally soy, lemon essence, cayenne or chili peppers, cloves, pickles, and shallots were added to the anchovies, tamarind, garlic, salt, sugar, vinegar, and water in the sauce. The books are now kept at the Worcester City Museum.

In this article, I describe the nutritional highlights of Worcestershire sauce ingredients for general interest. Since the sauce is used as a condiment, it provides only small quantities of each ingredient. The ingredients would need to be eaten as food in order to benefit from the nutrients.

Anchovies

Anchovies are always present in Worcestershire sauce, which is essentially a fermented fish sauce. This type of condiment has been popular for a long time. For example, garum was eaten in Ancient Greece and Ancient Rome. Garum was a sauce made from salted fish that were left in the sun to ferment.

Anchovies are small, silvery fish that have blue tints on their surface. They live in schools in temperate oceans. Like salmon, sardines, and some other fish, anchovies contain an oil that is rich in omega-3 fatty acids. Nutritionists tell us that we should all be eating this type of oil. It seems to have important health benefits, including helping us to maintain a healthy heart. Anchovies are also a good source of niacin, which is one of the B vitamins.

Fresh anchovies have quite a mild taste, but after the fish are processed and packed in oil and salt they develop a strong flavour. The addition of salt may give anchovies a high sodium content, which may not be good for health.

Tamarind

Tamarind extract is an important component of Worcestershire sauce. Tamarinds are bushy, tropical trees that are native to Africa and are cultivated in many countries, including the southern United States. They are slow-growing and long-lived plants. The flowers are yellow with orange or red streaks. Unlike the inconspicuous flowers, the large, pod-like fruits are very noticeable.

The fruit contains a pulp and seeds. The pulp is edible and is brown or red brown when the fruit is ripe. It's said to have a "sweet-sour" taste. It's high in both sugar and acid and is a good source of calcium, which is unusual for a fruit. It's also a good source of magnesium, potassium, iron, some of the B vitamins, and fibre.

Molasses

Molasses is a by-product of the sugar refining process. It's a thick, dark syrup with a rich taste. It's often made from sugar cane juice but may also be obtained from sugar beets. Three types of molasses exist. Their name and properties depend on how often they have been boiled.

• To make light molasses, the juice of sugar cane plants is boiled to make the liquid more concentrated. Solid sugar crystallizes out of the solution and is removed. The syrup left after this first boiling and extraction is called light molasses.
• If light molasses is boiled and more sugar removed, the remaining syrup is called dark molasses, or simply molasses.
• Dark molasses may be boiled and concentrated so that even more sugar can be extracted. The final syrup is known as blackstrap molasses. It's the darkest in colour of all the syrups and the least sweet (although it still contains dissolved sugar, or sucrose). It also contains the highest concentration of dissolved nutrients.

Vinegar

Many types of vinegar exist. Common varieties include white, malt, wine, rice, apple cider, and balsamic vinegar. All of the varieties consist of a dilute solution of acetic acid in water, but the presence of other chemicals gives the different types of vinegar their distinct flavour.

The basic process of vinegar production starts with the production of alcohol when yeasts ferment sugars. Bacteria then convert the alcohol into acetic acid. Slight modifications of these steps as well as variations in the starting material produce the different kinds of vinegar.

Malt and Spirit Vinegar

Malt Vinegar

Malt vinegar is made from malted barley. During the malting process, the barley grain germinates. As it germinates, its starch is changed into maltose. The germinated grain is then dried with hot air and is known as malted barley.

Malted barley is mixed with water and yeast and brewed (fermented) to make ale. The ale is used to make a flavourful vinegar. Malt vinegar is dark brown in colour and is traditionally sprinkled on English-style fish and chips.

Distilled, Spirit, or White Vinegar

Distilled, spirit, or white vinegar is made by the fermentation of distilled alcohol. It's colourless and is the most common type of vinegar bought by most people. The presence of acetic acid gives the vinegar a tangy taste, but the product lacks the extra flavour components of malt vinegar.

A Welsh Rarebit Recipe

Celiac disease is a disorder in which gluten ingestion causes damage to the small intestine. Untreated celiac disease can be a serious condition. The symptoms of the disease and the intestinal damage can generally be eliminated if the person avoids gluten in their diet.

Uses of the Sauce and Gluten Concerns

Worcestershire sauce is a great addition to many types of meats and seafood. It goes well with burgers, grilled meats, and stir-fries. It's also a good addition to marinades and dipping sauces. Some people add it to beans or salads. The sauce is an essential ingredient in Welsh rarebit and some cocktails. It’s a tasty accompaniment to many other foods.

Lea and Perrins says that their Worcestershire sauce is free of gluten. This claim applies to the version of the sauce that is made in Britain, which doesn't contain malt vinegar. (Since the ingredients in a product may change over time, the label should be checked before purchasing it.) Barley contains gluten, but there is a controversy about whether enough gluten remains in malt vinegar to harm people with celiac disease. Gluten can be dangerous for people with this disease. The malting and fermentation processes are believed to remove gluten, but perhaps not all of it.

Expert advice should be sought if someone who is intolerant to gluten wants to use a version of the sauce that contains malt vinegar. The University of Chicago Celiac Disease Center says that people with the disorder should avoid malt vinegar. The center also says that distilled vinegar is fine for people with celiac disease, however.

According to Lea and Perrins, the sauce is free of preservatives and the only potential allergen in the ingredients is the anchovies. The sauce is quite high in salt, but it contains much less salt than soy sauce. The product is sold in a reduced-sodium version, although I've never seen this in my local stores.

Introducing Worcestershire Sauce Into the Diet

If you've never tried Worcestershire sauce before, it's a good idea to start with a small quantity. The sauce has a strong and assertive taste. I love it, though. It's a great condiment to keep in the kitchen because it adds flavour to many different kinds of food.

Since Worcestershire sauce is quite high in salt, it's not something to add to every meal. Still, it's very useful in a kitchen that has a collection of herbs, spices, and condiments. The right combination of these can provide a delicious and very interesting taste to foods.

References

• Historical Lea and Perrins sauce ingredients from the Daily Mail newspaper
• Nutrients in anchovies canned in oil and drained from SELF Nutrition Data
• Nutrients in tamarind from SELF Nutrition Data
• A dietitian discusses molasses from Medical News Today
• Vinegar and celiac disease from the University of Chicago Celiac Disease Center

Questions & Answers

Question: How much Worcestershire powder should I use in place of Worcestershire sauce?

Answer: I’ve never seen or heard of Worcestershire powder before, so I can’t say how much to use. If the instructions aren’t on the packet or on the manufacturer’s or seller’s website, I suggest that you use just a sprinkle to begin with and then next time use a bit more if the flavour wasn’t strong enough.

Question: Is Worcestershire sauce a condiment?

Answer: Yes. A condiment is defined as a spice or sauce that imparts flavour to a meal or enhances flavour that is already present. Worcestershire sauce certainly does this. I think it's a delicious condiment. I prefer it to ketchup.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on January 21, 2020:

Thank you for the comment and for sharing your experience, Devika. It's nice to hear about another Worcestershire sauce fan!

Devika Primic on January 21, 2020:

I discovered Worcestershire Sauce over twenty years ago and have been using it ever since in BBQs in soups and in many cuisines. It is one of my best. I learned a lot of the sauce from your informative hub.

Linda Crampton (author) from British Columbia, Canada on January 21, 2020:

Hi, Liza. Thanks for commenting. The sauce has interesting ingredients. I love its taste.

Liza from USA on January 21, 2020:

I discovered about Worcestershire sauce from watching cooking and travel channel on TV. However, after I moved to the US, I have an opportunity to learn more about the sauce, and I was surprised at how anchovy and tamarind are part of the ingredients. In Malay cooking, we used quite a lot of tamarind juice. Thank you for the well-thorough of the article, Linda. I always learn something new every day.

Linda Crampton (author) from British Columbia, Canada on July 29, 2014:

Hi, ologsinquito. I'm glad to find another fan of Worcestershire sauce! Thanks for commenting.

ologsinquito from USA on July 29, 2014:

I've always liked this interesting tasting sauce. Growing up, whenever steak was served, a bottle of Worcestershire was also on the table.

Linda Crampton (author) from British Columbia, Canada on October 16, 2012:

Hi, PaisleeGal. I always use the original Worcestershire sauce too! I love its taste. Thanks for the comment.

Pat Materna from Memphis, Tennessee, USA on October 16, 2012:

Good article. Worcestershire sauce (no matter how it's pronounced) is a staple in my kitchen. I've tried knock off brands but always go back to the original Lea & Perrin. Interesting read. Thanks !

Linda Crampton (author) from British Columbia, Canada on July 05, 2012:

Thanks for the visit, drbj. It is a strange word to pronounce!

drbj and sherry from south Florida on July 05, 2012:

Now that I know the proper pronunciation of Worcestershire sauce, I will ask for it in steak restaurants with no trepidation whatsoever thanks to you, Alicia. Your good deed for the day!

Linda Crampton (author) from British Columbia, Canada on July 04, 2012:

Thank you very much, Lesley. I appreciate the comment and the vote. I agree, Welsh rarebit with Worcestershire sauce is delicious!

Movie Master from United Kingdom on July 04, 2012:

Hi Alicia, I love worcestershire sauce and it's delicious in welsh rarebit - really enjoyed reading the history of the sauce, a great hub thank you and voted up.

Linda Crampton (author) from British Columbia, Canada on July 03, 2012:

Hi, teaches. Worcestershire sauce is one of my favorite condiments too! I like the way that it enhances the tastes of foods. Thank you for commenting.

Dianna Mendez on July 03, 2012:

This is one of my favorite condiments on meat, veggies and some salads. Interesting bit on the history of the sauce. I love the video of King of Queens and remember this episode. It's a hard word to pronounce and fun to say.

Linda Crampton (author) from British Columbia, Canada on July 03, 2012:

Hi, Tom. I love Worcestershire sauce too! It gives a great taste to foods. Thanks for the comment and the votes.

Thomas Silvia from Massachusetts on July 03, 2012:

Really enjoyed reading this interesting hub, love Worcestershire sauce use it all the time .

Vote up and more !!!

Linda Crampton (author) from British Columbia, Canada on July 03, 2012:

Hi, Nell. The different ways of pronouncing words are very interesting! My family and our friends always used to say "Woostersher" when we lived in Britain, but the other ways of saying it are just as good, as you say! Thanks for the comment and the information.

Nell Rose from England on July 03, 2012:

I love Worcestershire sauce, I tend to have it on cheese on toast, or add it to a tomato juice. I loved the video! lol! Its actually pronounced wooster and shire, as in Frodo of the shire! lol! but many people including me say wooster sheer. both are right all depending on where you come from. For example I live in Buckinghamshire pronounced, buck in ham shire, or sheer. Whereas the Scots say Shire, as in hire! we are a complacated lot! lol! great info, and thanks for sharing!

Linda Crampton (author) from British Columbia, Canada on July 03, 2012:

Thank you for the visit and the comment, Dave.

Dave Mathews from NORTH YORK,ONTARIO,CANADA on July 03, 2012:

Thank you!

Linda Crampton (author) from British Columbia, Canada on July 03, 2012:

Thank you very much, rjsadowski. It's nice to meet you!

rjsadowski on July 03, 2012:

Everything I always wanted to know about Worcestershire sauce and more. A very interesting article.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

A Delicious Beverage

Earl Grey tea is a variety of black tea. It has a distinctive taste and aroma that I find very appealing. The flavor comes from an oil that is extracted from the peel of bergamot oranges, or bergamots. These sour citrus fruits are grown in several countries but are most abundant in the region of Calabria in southern Italy. The oil is used to flavor desserts, confectionery, and liqueurs as well as beverages. It also supplies a pleasant scent to perfumes and lotions and is used in aromatherapy.

The small quantities of oil of bergamot used in drinks and foods are safe as well as delicious. The oil may not be safe when applied to the skin, however, because it causes photosensitivity. In this condition, there is an increased likelihood that ultraviolet radiation in sunlight will damage skin cells. Some people have developed rashes, blisters, and increased pigmentation after exposure to concentrated bergamot oil and ultraviolet light. Topical (skin) application of the oil may also increase the risk of skin cancer.

The word "bergamot" is used to refer to herbs in the mint family as well as a type of orange. The herbs are very different plants from the orange, but their leaves do have a flavor that is reminiscent of that of oil of bergamot.

Captain Jean-Luc Picard Loves Earl Grey Tea!

History of the Beverage

The history of Early Grey tea is uncertain. It seems to have first appeared in the nineteenth century. It may have been named after Earl Charles Grey, who was prime minister of Britain from 1830 to 1834. There are several stories that attempt to explain how the Earl was connected to the tea. One of the most fanciful is that he played a role in saving a Chinese mandarin's son from drowning. (A mandarin was a government official in the Chinese Empire.) The grateful father supposedly created the tea as a present for the Earl. Another story says that Earl Grey's family asked a Chinese mandarin to create a tea that would neutralize the lime present in the water around their home.

Applying the prime minister's name to the tea may have been simply a way to honor him. It's also possible that the origin of the tea had no connection to the Earl and that his name was used merely to make the tea sound more respectable. Some researchers suspect that oil of bergamot was first added to inferior teas with little flavor in order to make them taste better.

Lady Grey Tea

Lady Grey tea is named after Mary Elizabeth Grey, the wife of Charles Grey. Unlike Earl Grey tea, it's a modern creation by the Twinings tea company. The beverage contains oil of bergamot, lemon peel, and orange peel, as well as cornflower or lavender, which are both blue in color. The flowers are sometimes omitted from the tea. Other non-traditional varieties of Earl Grey tea are also available in stores today. Sometimes oil of bergamot is added to green tea instead of black tea. Jasmine may be added as well as the oil in order to provide additional flavor.

Facts About Bergamot Oranges

The bergamot orange plant grows as a small to medium sized tree. Its leaves are oval with pointed tips. The aromatic fruits are produced in winter. They are the size of edible oranges and have the yellow or yellow-green color of a lemon when they're ripe. They also have a pale yellow or yellow-green flesh. Some are slightly pear-shaped due to a small "neck".

The plant is thought to have developed as a hybrid between a sour orange and another citrus fruit, probably a lemon or a lime. The first description of bergamots comes from the early eighteenth century. There are two versions of the plant's scientific name. Some researchers use the name Citrus bergamia, while others call the plant Citrus aurantium (the same scientific name as sour or bitter orange) and classify the plant in the subspecies bergamia. Bergamot oranges are used to produce an oil and a marmalade, but they're not eaten as fruit or used to make fruit juice. They're far too sour for this purpose.

Calabria is the most popular area for oil of bergamot production, since trees there consistently produce fruits containing a high-quality oil. Calabria is the region that forms the "toe" of Italy. Bergamot trees grow mainly near the coastline.

There have been serious side effects, including convulsion and death, in children who have taken large amounts of bergamot oil.

— WebMD

Uses of Oil of Bergamot and Precautions

Oil of bergamot adds a delicious flavor to foods and drinks and lovely scents to soaps, lotions, shampoos, and perfumes. It should probably be avoided in products designed to be left on areas of the skin that will be exposed to light because of its potential to cause skin damage. The oil should always be used in small quantities, especially in children, as the quote above shows.

Some alternate health practitioners claim that oil of bergamot has many health benefits, including helping to treat psoriasis and vitiligo, treating fungal disease on the skin, killing insect pests such as lice, killing bacteria, controlling anxiety and relieving depression when used in aromatherapy, aiding digestion, and relieving fever and pain.

At the moment, there isn't much—or sometimes any—scientifically acceptable evidence to support the above claims. Even if the oil does help a condition, there's a danger that it will create a more serious problem than it solves.

Potential Dangers of the Oil

The main chemical in bergamot oil that causes photosensitivity is bergapten, though other substances may be involved as well. The oil has been used in sunscreens and tanning lotions in the past, which is definitely not a good idea now that we know more about it.

Bergapten is a type of psoralen. Psoralens belong to a larger group of chemicals known as furanocoumarins. These chemicals are responsible for the harmful skin effects caused by the giant hogweed plant. In the past couple of years, some companies have started using FCF bergamot oil in their cosmetics. FCF stands for furanocoumarin-free. As the name implies, the furanocoumarins have been removed from the oil. This sounds like a good idea with respect to skin safety.

Bergamot oil might lower blood sugar. WebMD recommends that people stop ingesting the oil at least two weeks before surgery. Since the oil is found in the peel of a bergamot orange, eating the flesh should cause no problems. You should seek a doctor's advice if you eat bergamots or their products and you have upcoming surgery, however.

Bergamot Oil and Medications

Bergamot oil is made up of a complex mixture of chemicals. In addition to bergapten, it contains a substance called bergamottin. This chemical is also found in grapefruit juice and is the reason why the juice has to be avoided by people taking certain medications. Bergamottin inhibits an enzyme that breaks down the medications in the body. This can cause a medicine to stay in the body for longer than normal and perhaps reach a dangerous level if more doses are taken.

It's unknown whether ingesting bergamot oil affects medications as seriously as drinking grapefruit juice does. If you ingest foods or drinks containing the oil and have to avoid grapefruit juice due to medication use, you should discuss the situation with a doctor or a pharmacist.

Harvesting Bergamots in Calabria

Cholesterol in Our Body

There is some evidence that chemicals in bergamot oranges can lower the cholesterol level in our body. Cholesterol is an essential chemical that has vital functions. In specific circumstances it can cause problems, however.

When doctors refer to "lowering cholesterol", they are generally talking about LDL cholesterol. Although this form of cholesterol is a normal component of our body, an excessive amount can contribute to the buildup of deposits known as plaque in blood vessels. Plaque can interfere with blood flow and increase the risk of a heart attack. HDL cholesterol is often referred to as the "good" cholesterol because it reduces the buildup of plaque and lowers the risk of circulatory problems.

Earl Grey Tea, Polyphenols, and Heart Disease

There is no evidence that Earl Grey tea lowers the blood cholesterol level or protects people from heart disease as well as statins do, as some newspaper headlines have proclaimed. Statins are widely used drugs that reduce cholesterol and lower the risk of heart disease and strokes. Certain chemicals in bergamot may have benefits related to the cholesterol level in the blood, however.

The misleading newspaper headlines about the benefit of Earl Grey tea appeared after a research report was published in the Journal of Functional Medicine in 2014. The report showed that chemicals from bergamot peel (not Earl Grey tea) lowered LDL cholesterol and triglycerides (fats) in the blood of rats. The chemicals also raised the level of HDL cholesterol in the rats.

In 2013, the International Journal of Cardiology published a significant report related to humans. The researchers found that polyphenols that were extracted from bergamot fruit enhanced the effect of a statin with respect to lowering the LDL cholesterol level in human subjects.

In 2015, a report published in Frontiers of Pharmacology showed that a bergamot extract on its own could lower the cholesterol level. The extract contained flavonoids, which form a subgroup of the polyphenol family of chemicals. Interestingly, the 2013 rat experiment involved bergamot flavanones. Flavanones are a type of flavonoid.

It should be noted that in all of the experiments mentioned above, extracts containing specific chemicals were used instead of whole bergamot oranges or bergamot oil. Many plants contain chemicals that are potentially medicinal but are too dilute to act as medicines until they are extracted and concentrated.

The chemicals in bergamots are interesting. Perhaps in the future we will discover some wonderful—and safe—medical uses for oil of bergamot, the bergamot fruit, and perhaps even Earl Grey tea. Until then, we can at least enjoy the lovely taste and aroma of the tea.

References

• History of Earl Grey tea from the Foods of England project
• Information about bergamot oil from WebMD
• Bergamottin facts from the HMDB (Human Metabolome Database)
• Earl Grey tea and health information from WebMD
• Information about the effect of polyphenols from bergamot on LDL cholesterol from the International Journal of Cardiology (Abstract)
• Bergamot Reduces Plasma Lipids, Atherogenic Small Dense LDL, and Subclinical Atherosclerosis in Subjects with Moderate Hypercholesterolemia from Frontiers in Pharmacology

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on August 03, 2018:

Hi, LaNae. I can't really recommend a brand for you because everyone has different tastes. I can share the brands that I drink, though. I used to like the one shown in my first photo, but that isn't sold in my local stores any more. I buy the Choice organic version when I find it. I also buy a Stash variety because it's easier to find. It's not organic, but it does contain natural oil of bergamot.

LaNae Atkinson on August 03, 2018:

Hi Linda, can you recommend a good brand of the tea that is authentic, organic?

Thank you in advance

Linda Crampton (author) from British Columbia, Canada on July 05, 2018:

Hi, Marylynn. I’ve never drunk a brand of Earl Grey tea that contains bergamot orange fruit (as far as I know). All the versions that I’ve tried contain oil that has been extracted from the fruit. I don’t have a favourite brand. I enjoy all of the ones that I’ve tried.

Marylynn Grimes on July 05, 2018:

Hello Linda, you may have already answered this but can you recommend an organic earl grey that does have the whole citrus fruit in it? Thank you!

Linda Crampton (author) from British Columbia, Canada on March 23, 2018:

Hi, Desmond. What I do is buy organic Earl Grey tea. I find that this contains oil of bergamot instead of bergamot flavoring.

Desmond on March 23, 2018:

Is there an Earl Grey tea with whole citrus bergamot ?

I keep buying Earl Grey but they have bergamot flavoring.

Linda Crampton (author) from British Columbia, Canada on July 06, 2014:

Thank you, Maggie.L. It's nice to meet you! I enjoy Earl Grey tea, too. I love its taste.

Maggie.L from UK on July 06, 2014:

Earl Grey tea is my favourite tea. I really enjoyed your article and the interesting stories as to how Earl Grey tea might have got its name.

Linda Crampton (author) from British Columbia, Canada on July 06, 2014:

That's a shame, Torrs13, since tea has many health benefits. I didn't like the taste of tea as a child, but luckily I do now. Thanks for the visit!

Tori Canonge from North Carolina on July 06, 2014:

Some days I wish that my taste buds actually liked tea. For some reason, they just don't :(

Linda Crampton (author) from British Columbia, Canada on July 06, 2014:

Thanks, ologsinquito. It's interesting how different brands of the same type of tea can taste so different. I'm glad that you found a version of Earl Grey tea that you enjoy.

ologsinquito from USA on July 06, 2014:

I once really disliked Earl Grey tea. But then I had a different brand and now I think it's exquisite. Very nice article on how this type of tea is produced.

Linda Crampton (author) from British Columbia, Canada on June 28, 2012:

Thank you so much for the kind comment, the votes and the shares, Peggy. I appreciate them all!

Peggy Woods from Houston, Texas on June 28, 2012:

What an interesting hub, Alicia. Of course I always expect that from you. I wonder if the sour oranges grown in the southern parts of the U.S. mostly for decorative purposes are actually Bergamot oranges? Very interesting history about the tea being named, and the information about the oranges and oil of Bergamot was both useful and interesting. Many votes up and tweeting and sharing. Thanks!

Linda Crampton (author) from British Columbia, Canada on June 25, 2012:

Thank you very much for the comment, teaches. I used to love watching Star Trek: The Next Generation, and Captain Picard was one of my favorite characters. I liked his habit of asking for "Earl Grey tea, hot" too!

Dianna Mendez on June 25, 2012:

Earl Grey is one of my favorite teas. I had to chuckle at your posting of Captain Picard as I always loved his habit of asking for :Earl Grey tea, hot." Excellent hub article!

Linda Crampton (author) from British Columbia, Canada on June 25, 2012:

Thank you very much for the comment and the vote, mecheshier! I love drinking tea, too, and I enjoy studying its history.

mecheshier on June 25, 2012:

Lovely Hub. I love my tea and definitely adore history. There is always something to learn. Thank you for sharing. Voted up for awesome.

Linda Crampton (author) from British Columbia, Canada on June 25, 2012:

Thanks for the visit and the comment, drbj. Oil of bergamot does have a distinct taste. I love its addition to teas!

drbj and sherry from south Florida on June 25, 2012:

A lovely exploration of Earl Grey tea and the distinctive Bergamot orange, Alicia. So it's oil of bergamot that gives this tea its very distinctive flavor. Who knew?

Linda Crampton (author) from British Columbia, Canada on June 25, 2012:

Thank you for the comment, GoodLady. I agree, Earl Grey tea is very nice to drink. It's one of my favorite types of tea.

Linda Crampton (author) from British Columbia, Canada on June 25, 2012:

That's funny, Steel Engineer. I wonder how many other people started drinking Earl Grey tea because of Jean-Luc Picard!

Penelope Hart from Rome, Italy on June 25, 2012:

It is a lovely taste and a wonderful aroma and I did enjoy reading your hub and learning so much I did not know about the bergamot orange. I'll look out for infusions and things next time I go to my local herb shop! Thanks

Steel Engineer from Kiev, Ukraine on June 25, 2012:

I actually started drinking Earl Grey because of Picard!

Linda Crampton has an honors degree in biology. She has taught high school biology, chemistry, and science as well as middle school science.

Gelatin or Gelatine

Gelatin is a major ingredient in some popular foods, including desserts, candies, stock, consommé, and aspic. It's a versatile substance that has many other uses besides being a food additive. In its pure form, it's a pale yellow, odorless, and almost tasteless substance. Once dry gelatin is mixed with water and other ingredients, it can form some very appealing foods with a pleasant mouthfeel.

Gelatin is produced by boiling collagen obtained from animals. Collagen is the most abundant protein in the animal and human body and is found in connective tissue, which connects and supports other tissues. The collagen that's used for gelatin production is generally obtained from pig skin, cow skin, or cow bones, but it’s sometimes obtained from the skin of fish instead. It isn't made from horns or from horse hooves, as is sometimes thought.

Gelatin is sold in a powder form or as sheets called leaves. When solid gelatin is added to hot water, a liquid mixture known as a colloid forms. This mixture thickens as it cools and eventually turns into a gel. Gelatin has many useful functions beyond the kitchen. It's used to forming gel caps for medications, for example. It's also used in a variety of cosmetics, hair treatments, and crafts.

Jell-O is the brand name of a particular gelatin and water dessert. The dessert is so popular that all brands are often referred to by the common name jello. In some countries, the common name for the dessert is jelly.

A Problem in Special Diets

Gelatin is widely used in the food industry, but its addition to food creates problems for certain people. Some people object to the use of gelatin for religious or ethical reasons because it's produced from animal tissues or because it's made from the tissues of specific animals.

Any product made from pig tissue is unacceptable in some religions. People with certain religious beliefs require animals to be killed in a particular way (ritual slaughter) before they will eat any product obtained from them. Vegetarians eat eggs and dairy but no other food derived from animals. Vegans eat only plants. Both groups avoid gelatin.

Plant-Derived Gelatin

Some plant materials form gels in water and can be substituted for gelatin, but they have slightly different properties from the animal product. Nevertheless, they are a good option for people who don't want to use a substance obtained from animals. Two of these gelatin substitutes are agar (also called agar-agar) and carrageenan.

How to Make Gelatin

Gelatin can be made at home by boiling animal skin and bones. The boiling process converts the collagen in these materials into gelatin. The process of making gelatin in industry is similar, but additional steps are performed to improve the quality of the substance.

The animal parts are first washed and degreased. They are then treated with an acidic or basic solution to remove minerals and to make the collagen easier to access. Next, the processed animal parts are boiled in distilled water to produce gelatin. Finally, the water is evaporated from the liquid and the solid gelatin is pressed into sheets or ground into a powder.

If you boil beef bones at home to make stock, you'll probably notice a gel forming in the liquid as it cools. This is due to the production of gelatin from the collagen in the bones.

Composition of Gelatin

Gelatin is a mixture of proteins and peptides obtained from the partial breakdown of collagen. A protein is a long chain of amino acids; a peptide is a shorter chain of amino acids.

Gelatin is rich in glycine and proline, two amino acids that are said to be "non-essential" because our bodies can make them. On the other hand, it doesn't contain tryptophan and is very low in threonine, isoleucine, and methionine. These four amino acids are said to be essential because we can't make them and must obtain them pre-formed in our diet.

Gelatin is a popular and useful food additive, but it’s not a very nutritious source of protein for humans because it lacks some of the essential amino acids.

Properties and Behavior

Gelatin in water is a hydrophilic colloid. A colloid is a mixture in which the particles of a substance are dispersed through a continuous medium. The particles are bigger than those in a solution but are still small. They aren't visible to us, can't be filtered, and don't settle to the bottom of the container. The word "hydrophilic" means that gelatin attracts water.

When gelatin is added to hot water, the bonds holding amino acid chains together break. The chains then move through the liquid, becoming tangled. As the water is cooled, new bonds form between the tangled chains. In some places the chains form a triple helix (three amino acid chains joined together and twisted into a spiral). Water is trapped in the spaces within the helices and tangles, forming a gel.

The video below shows how to make an Italian dessert called panna cotta. It also includes useful information about using powdered gelatin, sheet or leaf gelatin, and agar.

Uses of Gelatin in Foods

The gel formed by gelatin in water is stable over a specific temperature range (which depends on the quality of the gelatin and its concentration). It breaks down when it's heated beyond the highest temperature in this range. The gels that are added to foods such as marshmallows break down at below body temperature. This means that when the food is eaten, it softens and collapses, creating a "melt in the mouth" sensation and releasing flavor trapped in the gel.

Gelatin is used to make gelatinous desserts, gummy candies, and many yogurts as well as some marshmallows. It's also added to certain meats to prevent them from drying out and to give them an attractive glaze. Stocks and consommés form gels as they cool. In canned meats, gelatin absorbs juices released from the meats as they are processed under pressure. In pâtés, the substance helps to stabilize the emulsified fat.

Gelatin is useful for its thickening, emulsifying, binding, and adhesive properties. In addition, it's able to attract impurities and clarify fruit juices, wines, and vinegar.

Stock and Consommé

Stock is a liquid produced by simmering meat and vegetables in water for a long time. The solids provide flavor to the stock and the meat provides collagen. After hours of cooking, the solids are filtered out to leave the liquid stock.

Consommé is clarified stock. Egg whites are added to the stock and heated. As the egg whites solidify, they absorb particles from the liquid and form a raft on its surface. A clear consommé is located under the raft.

Aspic

An aspic is a savory dish in which a gelatin gel made from a meat stock—or more commonly from a consommé—surrounds and encases meat. The meat stock is made by simmering animal bones, meat scraps, and vegetables in water. These may all be roasted first to intensify their flavor. After the mixture has been simmered for a long time, the solids are filtered out to leave the liquid stock. The stock is cooled slightly so that it thickens and is then poured over meat in a mold. The stock may need added gelatin in order to gel, depending on the amount of bone that was added to the pot.

A colorless gelatin gel is often used in commercial aspics so that the meat inside is clearly visible. The gel can make it easier to cut the meat without causing it to disintegrate. The word "aspic" also refers to a dish in which a gel encases vegetables. In the video below, both meat (in the form of shrimp) and vegetables are enclosed by gelatin.

Gelatin in Desserts

Gelatin is often added to low-fat dairy products such as yogurt, ice cream, and buttermilk in order to provide the sensation of eating fat. It may be added to some full-fat products as well. The gelatin provides a smooth and creamy mouthfeel, and the breakup of the gel in the mouth resembles fat melting. Gelatin in creams and whipped toppings helps to stabilize their consistencies.

Fresh pineapple and papaya contain enzymes that stop a gelatin gel from forming. The chemicals prevent the formation of the bonds needed to hold the amino acid chains together as the gel forms. The enzyme mixture in pineapple is called bromelain. The enzyme in papaya is papain. Canned pineapple doesn't contain bromelain since the heat applied during the canning process destroys the enzymes.

Other foods that reportedly prevent the gel from forming include kiwi, figs, guava, and ginger root. Any form of these foods that has been heated during pasteurization or another process should allow the gelatin to set, since the critical enzyme or enzymes will have been destroyed.

One of my favorite gelatin desserts in my childhood was a mousse that my mother made. The recipe was very simple. Jelly powder was mixed with evaporated milk and water. The mixture was whipped and then put in the refrigerator to set. The strawberry mousse recipe below is not identical, but it contains a sweet fruit flavor (in the form of strawberries and icing sugar), a dairy product, water, and gelatin, as my mother's recipe did. It also contains egg white. Icing sugar is known as powdered sugar in North America.

Cosmetic and Pharmaceutical Uses

Gelatin may be used in skin creams and lotions, face masks, shampoos, hair conditioners, hair sprays, nail polishes, and lipsticks. It's sometimes referred to as "hydrolyzed animal protein". The gelatin attracts moisture and thickens the products, given them a creamy texture.

Gelatin Capsules

Gelatin is also used to create hard and soft capsules to enclose medication and supplements. Hard capsules consist of two parts and are made when a stainless steel mold is dipped into a warm gelatin solution. The capsules are later filled with a medication. Soft capsules, also called softgels, consist of one part and are made from sheets of gelatin. They are filled with a medication as they are made.

Medicinal Properties of Gelatin

Gelatin has been touted as a natural cure for weak nails and hair, arthritis pain, joint pain, and osteoporosis. Some people claim that it's beneficial for weight loss and for recovery after exercise. At the present time, there is little scientific evidence that the substance has medicinal benefits. Nevertheless, some people say that they find it useful for joint problems.

The gelatin gels used in food and medicines become a liquid as they warm up and are said to be thermally reversible substances. Gelatin gels used in industry usually have chemicals added to them and are no longer thermally reversible.

Other Uses of Gelatin

Gelatin is a versatile medium in arts and crafts for both adults and children. It's also used in some fun and unexpected ways. Some popular items that can be made from the substance include the following:

• Plates for printing
• Sculptures
• Cake decorations
• Suncatchers for hanging up in a window
• Lenses
• Edible models for school projects
• Gummy worms (by putting gelatin in straws and allowing it to set)
• Air fresheners (after a scent is added)
• Photographic emulsions for film and paper
• The shells of paintballs
• Some types of glue

Gelatin is sometimes used to bind the ingredients together in match heads and sandpaper, though other substances may be used to perform these jobs instead.

Gelatin is used by synchronized swimmers to hold their hair in place. The substance stays in the hair until it's washed with hot water. The process of creating the hair gel is sometimes known as "knoxing" after a popular brand of gelatin.

Safety Concerns: BSE Prions

Since gelatin is often made from cow tissue, there has been some concern that it can transmit the bovine spongiform encephalopathy (BSE) prion to humans. A prion is a piece of protein that has an abnormal form and causes disease. Prions cause other proteins to become altered in a domino effect.

BSE is sometimes known as "mad cow disease" since the prion affects the cow's brain, nervous system, and behavior. The brain becomes filled with holes and resembles a sponge. When humans are exposed to the BSE prion they may develop Creutzfeldt-Jakob disease, a neurodegenerative disease that is unfortunately always fatal at the moment.

The FDA (United States Food and Drug Administration) has concluded that it's safe to eat gelatin produced from cow tissue if certain conditions are met. The requirements are that cows have their heads, spines, and spinal cords removed immediately after slaughter, that these tissues don't contaminate other parts of the cows' bodies, that the cows showed no obvious signs of neurological disease before being killed, and that they didn't come from a herd that contained an animal proven to have BSE.

Gelatin reactions can cause hives, swelling, itchiness, shortness of breath and a severe life-threatening reaction known as anaphylaxis.

— Stephanie Albin, MD, via the ACAAI website

Gelatin Allergy

A gelatin allergy is rare, but according to the American College of Allergy, Asthma & Immunology (ACAAI), it does exist. Anyone with this allergy needs to follow a careful diet in order to avoid the substance. Package labels should be read carefully and, if necessary, manufacturers contacted to check the ingredients of a product. Food served in restaurants and at special events may be a problem for someone with an allergy.

A person with a gelatin allergy needs to ask their doctor about the best way to receive vaccines that contain the substance. According to the ACAAI article referenced below, the allergy doesn't necessarily mean that a person needs to avoid a particular vaccine. The vaccine should be administered by an allergy specialist and with safety supplies nearby in case there is a problem, however.

Storing Gelatin

Gelatin powder is the most common form of the substance bought by consumers. The powder can last for a long time as long as it's protected from environmental contamination. Gelatin gels that are going to be eaten should be kept in the refrigerator and used soon, however. The gel is a good food source for bacteria. In fact, it's sometimes placed in Petri dishes to grow bacterial cultures in science experiments.

Cosmetics containing gelatin should be used reasonably quickly. The lids of cosmetic containers should be kept on the containers to reduce the chance of contamination.

Gelatin is a surprisingly versatile substance. Although some people object to its use because it's an animal product, others find it very useful. It's interesting that a protein found in connective tissue can change into such a different substance when it's boiled and can be used in so many ways.

References

• Facts about gelatin from Scientific American
• Information about using gelatin as a medicine from WebMD
• Gelatin allergy information from the American College of Allergy, Asthma & Immunology
• A report from the CDC (Centers for Disease Control and Prevention) about BSE
• Information about BSE and gelatin from the FDA

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on June 11, 2012:

Thank you very much for the comment and the vote, Nell. Gelatin is an interesting substance, and it has so many different uses!

Nell Rose from England on June 11, 2012:

Hi, how fascinating! Gelatin is one of those substances that I have never really thought about, amazing info, and voted up and thanks for sharing!

Linda Crampton (author) from British Columbia, Canada on June 11, 2012:

Thank you so much for the wonderful comment, drbj!! I appreciate your comment and the vote very much.

drbj and sherry from south Florida on June 11, 2012:

If there is a Gelatin Board of Directors somewhere, Alicia, they should invite you to be a valued member. So much extraordinary gelatin information is packed into his hub. And who knew? Brava, m'dear. Voted all the way up.

Linda Crampton (author) from British Columbia, Canada on June 10, 2012:

Thanks for the comment and for voting, teaches. As always, I appreciate your visit!

Dianna Mendez on June 10, 2012:

This was a very interesting and informative hub topic. I have learned something today about gelatin and it's source. I can see where some people would have to watch our for allergens and reactions. Voted up.

Linda Crampton (author) from British Columbia, Canada on June 10, 2012:

Hi, Janis. Thank you very much for the visit and the comment. Yes, plant substitutes for gelatin are interesting, but they will have to be the topic of another hub. This one is long enough!

Janis Goad on June 10, 2012:

Interesting hub with lots of good research, Alicia. I am interested in learning more about plant-sourced gelatins, too.

Linda Crampton (author) from British Columbia, Canada on June 10, 2012:

Thank you very much, mary! I appreciate your comment and the votes.

Mary Hyatt from Florida on June 10, 2012:

Wow! You really did a lot of research and work for this Hub. I learned a lot by reading this Hub. I voted this UP, etc. etc.

Linda Crampton (author) from British Columbia, Canada on June 10, 2012:

Hi, Tom. Thank you for the comment and for voting. Gelatin is an interesting substance - it's very useful!

Thomas Silvia from Massachusetts on June 10, 2012:

Hi Alicia, Great interesting information, some of it i did not know before. Thanks for helping me learn more about gelatin .

Vote up and more !!!

Linda Crampton (author) from British Columbia, Canada on June 10, 2012:

Thank you very much for the comment, GoodLady!

Penelope Hart from Rome, Italy on June 09, 2012:

So very interesting. Learned a lot reading your Hub and found it fascinating - and filled with gradual and thorough explanations.

Linda Crampton (author) from British Columbia, Canada on June 09, 2012:

Hi, mwilliams66! Thanks for the comment. I appreciate your visit. It's great that gelatin capsules have enabled you to get the gluten-free medication that you need. One of my relatives doesn't like to eat animal products, but although there are vegetarian capsules available to hold medications, they've found that an important medicine that they need only comes in a gelatin capsule. They've had to accept that they can't be 100% vegetarian. Hopefully that situation will change soon.

mwilliams66 from Left Coast, USA on June 09, 2012:

Really fascinating hub Alicia. I had no idea that geletin was derived from animal skin and bone. I had always thought it was from fat. Very interesting.

My son is a vegetarian so I we have had to become very aware of the types of processed foods, medications and candies that it is found in. On the other hand, I am gluten intolerant and the use of gelatin has provided many gf drug options that were once not available. Also interesting to find out that gelatin is used in cosmetics.

Thanks for all the fantastic info.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Delicious and Useful Seeds

Caraway seeds are a great addition to a healthy diet. They have a flavorful and complex taste and are very aromatic, especially when they're fresh. The seeds produce an intriguing mixture of taste sensations when they're chewed, including pungency, a mild sweetness, a faint taste of licorice, and a slightly minty background. They add interest and variety to many foods.

Caraway seeds are very popular in some parts of the world, including Europe, Western Asia, and Northern Africa. They are used as a flavor enhancer in both savory and sweet foods. They are added to breads, crackers, cakes, cheeses, meats, stews and soups, fruits and vegetables, and even liqueurs.

The seeds have traditionally been eaten after a meal to soothe digestive problems such as cramps, indigestion, bloating, and flatulence. They reportedly act as a carminative—a substance that prevents gas from forming in the digestive tract or helps the gas to be expelled from the body.

Here's a sneak peek of five ways you can use caraway seeds.

• oatmeal porridge
• caraway seed bread
• sauerkraut
• potato salad
• seed cake

The Caraway Plant

The caraway plant belongs to the same family as carrots and parsnips (the Apiaceae or the Umbelliferae family) and is a biennial. In the first year of its life, it grows its roots. In the second year, it flowers. The plant has feathery leaves and small white or pink flowers. The flowers are born at the tips of stalks that are arranged like the ribs of an upturned umbrella.

The entire plant is edible. The brown "seeds" are actually a type of fruit called an achene. I refer to them as seeds in this article to match their culinary name. The leaves are used as a vegetable or as salad greens. The root is long and tapering and is cooked like carrots or parsnips.

Caraway is native to Europe, Western Asia, and Northern Africa but is grown as a cultivated plant in many countries. A wild form of caraway also exists and has become an invasive species in some areas. As is always the case when someone wants to collect wild plants to eat, the correct identification of the caraway plant is vital if it's going to be used for food. It should be collected in an area that is free of pesticides, pollutants, and other potentially dangerous chemicals.

1. Healthy Caraway Porridge

Porridge is a versatile meal and can be either sweet or savory. It can be made with oatmeal or other grains, which can be cooked in a variety of liquids. There are many additions that can be mixed into the porridge or added as toppings to change its taste, appearance, or nutritional value. Creating a porridge can be a very creative endeavor.

Oatmeal porridge makes a good breakfast and can also make a satisfying meal at other times of the day, depending on its serving size and its contents. Oats are a very healthy grain and contain a soluble fiber called beta-glucan. This fiber lowers the blood cholesterol level, which reduces the risk of heart attacks, strokes, and blood clots. Caraway seeds are a tasty addition to oatmeal porridge.

How to Make Oatmeal Porridge with Caraway Seeds

To make oatmeal porridge I cook the grain in a saucepan on an oven burner, mixing the oatmeal with water (or another liquid, such as milk or fruit juice) in a 1:3 ratio of grain to water. I sometimes add grated apple or a small quantity of dried fruit to the oatmeal before I place it on the burner. In the cooked porridge, the hot apple produces a nice crunchy texture that contrasts with the soft oatmeal.

Once the oatmeal is ready to eat I add one or more extras, such as spices, seeds ground in a coffee grinder, a tablespoon of nut butter, another fruit, or a healthy sweetener (if necessary). Often a sweetener isn't necessary because other ingredients in the porridge provide sufficient sweetness.

The recipe for caraway spice porridge given below produces a very tasty and spicy porridge, which I love. If the recipe is too spicy for you, however, try reducing the quantity of the seeds and spices the next time you make the porridge.

Ingredients for One Serving of Caraway Spice Porridge

• 1/3 cup oatmeal
• 1 cup low fat milk (1% milk) or nondairy milk
• 1 small apple, coarsely grated or finely chopped
• 1 small banana, sliced
• 1 teaspoon caraway seeds, ground
• 1 teaspoon fennel seeds, ground
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon ginger, ground
• 1 tablespoon all-fruit orange marmalade

Instructions

1. Place the oatmeal, milk, and grated apple in a saucepan.
2. Place the saucepan on a burner and cover with a lid.
3. Bring the oatmeal and milk mixture to a gentle simmer at a medium temperature. Allow the mixture to simmer for five to seven minutes until the oatmeal is soft and looks creamy. Stir frequently with a wooden spoon.
4. Remove the oatmeal from the heat and turn off the burner. Stir in the seeds, the spices, the banana slices, and the marmalade.
5. Add a small amount of water or another liquid if necessary to get the desired consistency in the porridge, then serve.

2. Caraway Seed Bread

Caraway seeds are often added to rye breads. The taste of the seeds complements the taste of the rye very nicely. Whole-grain rye bread has a strong flavor and is dark and dense. Some rye breads are made from rye kernels that have had their bran removed, resulting in a milder tasting, lighter textured, and lighter colored bread.

White rye contains soluble fiber and rye bran contains insoluble fiber. Both types of fiber are a healthy addition to a diet. Soluble fiber reduces the amount of LDL cholesterol (the so-called "bad" cholesterol) in the blood. It also helps to lower a high blood sugar level. Insoluble fiber helps move material through the intestine and can bulk up the stool and relieve constipation. It may also reduce the risk of colon cancer, although this hasn't been confirmed. Some studies show that insoluble fiber does decrease the incidence of colon cancer while others show that it has no effect on cancer risk.

I do occasionally find a rye bread that contains caraway seeds in my local stores, but usually, I buy a sprouted grain seed bread that includes caraway. This bread resembles a cake, although it doesn't contain flour or added fat and sugar.

3. Traditional Sauerkraut

Traditional sauerkraut is made from cabbage that is fermented by lactic acid bacteria and yeasts that occur naturally on cabbage leaves. The cabbage leaves are mixed with salt and the natural fermentation process is allowed to occur. The lactic acid made by the bacteria produces an acidic and very tasty food and helps to preserve the sauerkraut.

Caraway seeds are often added to traditional sauerkraut, which is usually sold in the refrigerated section of health food stores. Juniper berries may be added as well. Sauerkraut bought in supermarkets and regular groceries is generally made of cabbage packed in vinegar and isn't fermented.

Potential Health Benefits of Natural Sauerkraut

The cabbage in sauerkraut gives us chemicals known as isothiocyanates, which have been shown to protect against cancer in lab animals and seem to have the same effect in humans. Raw cabbage is also an excellent source of vitamins K and C and is a good source of folate. It also provides us with calcium, magnesium, potassium, manganese, and fiber. The lactic acid bacteria in unpasteurized sauerkraut may be beneficial in our body, although this is an area that requires more research. Sauerkraut has one disadvantage, however—it's high in sodium.

I buy my traditional sauerkraut from a health food store. Some people like to produce their own sauerkraut, but if you do this it's very important to use sterile equipment. The only bacteria and yeast populations that should grow in the cabbage culture are the potentially beneficial types or neutral kinds. The development of a harmful microorganism population could be dangerous.

4. Healthy Potato Salad

I love potato salad. I generally use an oil and vinegar dressing on the salad instead of mayonnaise. A good ratio of oil to vinegar in the dressing is three parts oil to one part vinegar or citrus juice.

My potato salads generally contain the following ingredients, which I gently mix together. I use only a small quantity of dressing in order to add flavor without soaking the potatoes in oil. I often add caraway seeds to the salad because I think their taste enhances the mixture.

• Cooked and chilled slices or chunks of purple or red potatoes or of potatoes with yellow flesh, such as the Yukon gold variety; skins are left on
• Extra virgin olive oil mixed with a flavorful vinegar or lemon juice as well as Dijon mustard
• Chopped chives, green onions, red onion, or garlic
• Black pepper or another type of seasoning, such as cayenne pepper or paprika
• Chopped herbs, such as parsley, basil, tarragon, or dill
• Caraway seeds
• Nutritional yeast (if I have any on hand) to provide B vitamins and a slightly cheesy taste.

Low-Fat Caraway Cheese Spread

Adding caraway seeds to cheese produces a lovely combination of flavors. Caraway cheeses can be bought in markets that have a large cheese display, but they are generally high in saturated fat. These are a nice treat for special occasions, but they're not suitable for regular use if you're trying to follow a healthy diet.

I make caraway cheese spreads from a base of low-fat cream cheese. I don't follow a recipe but simply mix the cream cheese with whatever I have in the kitchen. Caraway seeds make a great addition to the spread. Some other possible additions are:

• chopped green onion, chives, or garlic
• chopped olives
• a small quantity of a prepared sauce
• mustard, horseradish, or wasabi
• black pepper, cayenne pepper, chili pepper, or paprika
• dulse or kelp granules
• savory spices, such as cumin or turmeric
• chopped herbs, such as basil, sage, oregano, or tarragon
• seeds, such as sesame, ground sunflower seeds, or ground pumpkin seeds
• nutritional yeast

Wasabi is a plant in the horseradish and mustard family (the Brassicaceae or Cruciferae). Like its relatives, wasabi has a pungent taste and can be an interesting addition to a meal.

5. Seed Cake

There are many other foods that benefit from the addition of caraway seeds. The seeds are sometimes used to make a caraway seed cake, which generally contains white flour, butter, and eggs and is nice for a special occasion. Citrus fruits like oranges or lemons work well in cakes containing caraway. A caraway seed cake is sometimes known as just a seed cake and was a traditional dessert in my UK childhood. Most versions of the cake can't be classified as a healthy treat, but they are delicious. The seeds can also provide an enjoyable taste in muffins and cookies. With the right ingredients and in limited amounts, muffins can be healthy.

Following a Healthy Diet

Since caraway seeds are generally eaten in small servings, they don’t contribute a large quantity of nutrients to the body. Even a food containing small amounts of vitamins, minerals, and other nutrients can be a useful addition to the diet, however.

If you're struggling to follow a healthy diet, one thing that should be helpful is to make your food very tasty. This will help you to enjoy eating your meals and make you less likely to miss delicious but unhealthy foods. Adding herbs, spices, and flavorful seeds like caraway to your meals are very effective ways to make food interesting as well as healthy.

References

• Nutrients in caraway seeds from SELF Nutrition Data
• Cholesterol-lowering effects of oat beta-glucan from the Nutrition Reviews journal and Oxford Academic
• Benefits of soluble and insoluble fiber from WebMD
• Information about dietary fiber from the Mayo Clinic
• Nutrients in raw cabbage from the USDA (United States Department of Agriculture)
• Facts about isothiocyanates from Oregon State University

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on December 07, 2018:

It's fine to eat raw caraway seeds. Some people prefer the taste of the toasted seeds, though.

tom raber on December 06, 2018:

can you eat caraway seeds raw, right out of the bag?

Linda Crampton (author) from British Columbia, Canada on June 09, 2012:

Thank you for the visit and the comment, Taalib!

Theodore Pugh from Wilkes Barre Pa on June 09, 2012:

Thanks for this very informative recipe article I think its very beneficial.

Linda Crampton (author) from British Columbia, Canada on May 31, 2012:

Thank you for the comment, Victoria. I love trying different spices, too! They add so much flavor to food.

Victoria Lynn from Arkansas, USA on May 31, 2012:

I love trying different spices! I had a recipe a while back with caraway seeds in a cabbage dish. I loved the flavor. I bet it is good in potato salad. I'll have to branch out and try caraway seeds with other things. Great hub!

Linda Crampton (author) from British Columbia, Canada on May 30, 2012:

Thank you so much for the kind comment, Peggy! I appreciate the ratings, votes and the share very much!!

Peggy Woods from Houston, Texas on May 30, 2012:

Hi Alicia,

Like the first person who left a comment, I had no idea that the entire plant was edible. I love caraway seeds and gave your porridge recipe a 5 star rating just from the sound of it without even tasting it. I know it would be good! Rated useful, interesting and will share this with others. Thanks!

Linda Crampton (author) from British Columbia, Canada on May 30, 2012:

Hi, b. Malin. You could grind the caraway seeds before eating them if they're causing problems. I use an inexpensive coffee grinder to break up my seeds. It would be a shame to miss out on caraway's ability to enhance food flavors! Thanks for the visit and the comment.

b. Malin on May 30, 2012:

Ah Caraway seeds...if only they didn't get Stuck between the teeth! Wonderful and very Informative Hub on the many uses for them Alicia. Interesting Idea, in Potato Salad. Thanks so much for sharing, I feel so Informed!

Linda Crampton (author) from British Columbia, Canada on May 29, 2012:

Thank you, teaches. I eat oatmeal often, too. I enjoy it on its own and I also like mixing different things into it to get a different range of tastes.

Dianna Mendez on May 29, 2012:

I eat oatmeal for breakfast often and adding this to it will make it even healthier. Thanks for sharing this one.

Linda Crampton (author) from British Columbia, Canada on May 29, 2012:

Thank you very much for the kind comment and the vote, Prasetio!

Linda Crampton (author) from British Columbia, Canada on May 29, 2012:

Hi, Angela. Thanks for commenting. Caraway seeds are worth incorporating into a diet. They add an interesting taste to food!

prasetio30 from malang-indonesia on May 29, 2012:

Very informative hub. As usual, you always do the best in all your hubs, including this one. I also enjoy the recipe above. Thanks for share with us. Voted up :-)

prasetio

Angela Brummer from Lincoln, Nebraska on May 29, 2012:

Wow I am going to incorporate this more!

Linda Crampton (author) from British Columbia, Canada on May 29, 2012:

Thank you, drbj! Caraway seeds are very versatile. They work well in many different foods.

drbj and sherry from south Florida on May 29, 2012:

I have a new respect for caraway seeds, Alicia, because of the interesting information you have provided. Have always enjoyed caraway in rye bread but was not aware of the other interesting ways it can be used. Thanks and an Up.

Linda Crampton (author) from British Columbia, Canada on May 29, 2012:

Thanks for the comment and the vote, Nell. I think the first time that I ever tasted caraway seeds was in bread! I love the taste of caraway in any food, but I think it suits bread very well.

Nell Rose from England on May 29, 2012:

Hi, love these recipes! the cheese sounds nice, but I also like the idea of trying the bread too, I must admit that I had never heard of using Caraway seeds in this way, voted up! cheers nell

Linda Crampton (author) from British Columbia, Canada on May 29, 2012:

Thank you for the comment, Tom, and for the share too, which I appreciate very much! I hope you enjoy the recipes if you try them.

Thomas Silvia from Massachusetts on May 29, 2012:

Hi Alicia,enjoyed reading all this great information in this well written hub. I will have to give these recipes a try. Well done ! SHARING !

Linda Crampton (author) from British Columbia, Canada on May 29, 2012:

Hi, mecheshier. It's nice to meet you! I appreciate your visit. Thank you very much for both the comment and the votes.

Linda Crampton (author) from British Columbia, Canada on May 29, 2012:

Thank you very much, Om Paramapoonya. I appreciate the comment. Caraway seeds - and other delicious seeds and spices - are often used in Moroccan cooking, so I expect you have tasted caraway seeds before!

mecheshier on May 29, 2012:

What a wonderful Hub. A forgotten herb/spice that is fabulous. I love caraway and haven't used it in years. I will definitely have to start using it again. Maybe I will try one of your recipes, they look and sound very inviting. Thank you for the great Hub. Voted up on awesome.

Om Paramapoonya on May 29, 2012:

I've never cooked with caraway seeds myself, but I'm pretty sure I probably have had them before at the Moroccan restaurant I frequent. This is such a great hub, AliciaC. I appreciate all the helpful cooking tips and yummy-sounding recipes.

Linda Crampton (author) from British Columbia, Canada on May 28, 2012:

That sounds like a great idea, mwilliams66. I might do the same thing!

Linda Crampton (author) from British Columbia, Canada on May 28, 2012:

Thank you for the visit and the comment, GoodLady. I hope you like the porridge. I start every day with a grain of some sort. I like the fact that I can buy a wide variety of grains in my local stores now. I could have a porridge made from a different grain every day of the week!

mwilliams66 from Left Coast, USA on May 28, 2012:

Thanks for the info Alicia. I think I might just look into growing some.

Penelope Hart from Rome, Italy on May 28, 2012:

Oh wow! What feasts. Pretty illustration of the plant. Love all your recipes, but the one I'm going to try first is porridge since I'm just getting into grains for breakfast. Thanks.

Linda Crampton (author) from British Columbia, Canada on May 28, 2012:

Hi, mwilliams66. Thank you so much for the comment! I've been a fan of caraway seeds for a long time too, but I've never tried growing a caraway plant. From what I've read, caraway doesn't sound like it's hard to grow. The biggest problem people seem to have is patience, since the plant requires two years to produce seed after it's planted. There is an annual variety of caraway, but it doesn't produce as much seed as the biennial variety and the seed is of a lower quality.

mwilliams66 from Left Coast, USA on May 28, 2012:

Alicia you have delivered yet another very interesting hub. I have always been a "fan" of caraway seeds, but had no idea that the entire plant was edible. Do you know if it is an easy feat to grow a caraway plant at home?

I can't wait to try the caraway cheese spread!

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Smoothie Meals

I love making and drinking smoothies. They’re quick and easy to create, and it’s fun to experiment with new ingredients and flavors. With the right ingredients, a smoothie can be delicious and nutritious. It can be an enjoyable addition to a meal or even a meal in itself.

The smoothie in my recipe contains blueberries, which are said to have great health benefits, and cashew butter, which gives a delicious flavor to the smoothie and contains healthy fats. It also contains salad greens, making it a green smoothie. The apple, banana, and carrot provide nutrients and natural sweetness. The milk provides protein. Non-dairy milks like soy milk or hemp milk would also be a good source of protein.

I like to make each of my smoothies a balanced meal, with protein, carbohydrates, good fats, and a wide range of vitamins, minerals, and beneficial phytonutrients (or phytochemicals) from both fruits and vegetables. Phytonutrients are chemicals in plants that aren't essential to keep us alive but are thought to have important health benefits, such as decreasing the risk of certain diseases.

Like other smoothies, the recipe in this article isn't low in calories, but it does contain healthy ingredients and is loaded with nutrients. It's great to drink as a meal, as a meal accompaniment, or as a snack, depending on the quantity that's drunk.

Smoothie Recipe

Yield: 2 servings (as a meal accompaniment) or 1 serving (as a meal)

Ingredients

• 1/2 cup blueberries
• 1 medium-sized ripe banana
• 1 cored apple with its peel
• 1 cup dark green salad greens (such as romaine lettuce)
• 1 small carrot
• 2 tablespoons of cashew butter
• 1 cup milk or enriched non-dairy milk

Instructions

1. Add all of the ingredients to a blender and blend. (Note: If your blender isn’t very powerful you might want to chop the larger fruits and vegetables into small pieces and blend the ingredients in more than one stage, gradually mixing them together.)
2. Pour into glasses and serve.

I make this smoothie quite often. I love its taste, and drinking it is a good way to make sure that I get some useful nutrients. The drink is mildly sweet, which I like, but if you'd like more sweetness you could add a healthy sweetener. Extra smoothie keeps well in the refrigerator, at least until later in the day. I enjoy drinking it so much that I never leave it to the next day.

Healthy Fruits

All berries are very healthy, but blueberries seem to have special benefits. Surveys and experiments suggest (though don't prove) that blueberries help to prevent memory loss and even improve memory, especially as we age. The berries are a good source of vitamin C, vitamin K, and manganese and contain smaller amounts of many other vitamins and minerals.

Apples are also a good source of vitamin C. Apple skin contains polyphenols, which are a type of antioxidant. These polyphenols may reduce inflammation in our bodies, although more research needs to be done to confirm this. Bananas are a very good source of vitamin B6, vitamin C, riboflavin, folate, manganese, potassium, and magnesium.

I try to include whole, unpeeled fruits in my smoothies instead of using fruit juices so that I obtain both the soluble and the insoluble fiber from the fruit. Each type of fiber has its own health benefits. Soluble fiber helps to lower the blood sugar level and the level of cholesterol in the blood. Insoluble fiber, which is generally found in the peels of fruits, is beneficial for gut health. Whenever unpeeled fruits are eaten they should be washed thoroughly. I make sure that I buy organic fruit if I'm going to eat the peel, even though I always wash the fruit.

Wild or Cultivated Blueberries

Both cultivated and wild blueberries are good in smoothies. Although the term "wild blueberries" implies that people go into nature and forage for the berries, this image isn't correct. Wild blueberries are not planted and are wild in origin, but they are also a managed crop. They spread by underground rhizomes. Land is cleared for the blueberries to allow them to spread, they are pruned as necessary, and weeds and pests are removed.

The production of wild blueberries has become a major industry in the northeastern section of North America, including in Maine and New Brunswick, where the berries grow naturally. Wild blueberries are also known as lowbush blueberries.

Both wild and cultivated blueberries are very nutritious fruits. Research has shown that the wild berries contain more antioxidants than the cultivated ones, however. Antioxidants are substances that prevent a chemical reaction known as oxidation in our bodies. This may reduce damage to our cells.

I nearly always have frozen blueberries in my freezer so that they can be added to multiple meals and hopefully provide me with health benefits. I buy fresh ones when I can, though.

Health Benefits of Wild Blueberries

Nutritious Vegetables

Carrots are extremely rich in beta-carotene, which is a precursor to vitamin A. Our bodies change beta-carotene into the form of vitamin A that we need. Carrots are also a good source of vitamin C, vitamin K, and several B vitamins. They contain a useful amount of several minerals as well, especially potassium and manganese.

I add green vegetables such as the darker salad greens to all my smoothies. Nutritionists tell us that we should have at least three to five servings of vegetables each day, so I like to add them to as many meals and snacks as possible. Salad greens contain beneficial nutrients, especially beta-carotene, vitamin K, and folate, and are much lower in sugar than fruits.

Since the green vegetables are mixed with fruits and nut butter in the recipe below, they don’t overpower the taste of the smoothie. If you'd like a stronger taste, you could add more greens and/or less fruit or choose a different variety of leafy green. This change might also reduce the number of calories in the drink, depending on whether other alterations are made. Smoothies can easily be adapted to one's preferences.

Healthy Fat

Cashew butter is rich in healthy monounsaturated fats. Researchers have found that these fats lower the level of LDL cholesterol in the blood. This is the so-called "bad" cholesterol. When it's present in an excessive amount, it contributes to the buildup of plaque in the linings of our arteries and increases the risk of strokes and heart attacks.

Cashew butter also contains protein and useful quantities of minerals. It’s a good source of magnesium and copper and contains a significant amount of zinc and iron.

There are two additional benefits of adding a good fat to a smoothie. It helps the absorption of fat-soluble vitamins from the fruits and vegetables and helps us to maintain a stable blood sugar level after the ingestion of the fruits. There is sugar (mainly in the form of fructose) in both the fruits and the carrots.

Health Benefits of Cashews and Other Nuts

Protein

Both dairy and non-dairy milk work well in the recipe. I like to use a milk that contains some protein to add to the protein in the cashew butter. I also like to use a milk that is low in fat, since there is already fat in the smoothie from the cashew butter.

Dairy milk and enriched non-dairy milk provide the vitamin B12 and vitamin D which the fruits, vegetables, and cashew butter lack. It's a great idea to add as many nutrients as possible to a smoothie.

A scoop of protein powder would also enrich the smoothie. Protein powder may not be natural, but it is nutritious. Both whey and vegan protein powders are available. They come in different flavors, including chocolate, which is my favorite. It pays to check the label on the container carefully to discover what is in the protein powder and how it is prepared.

A Versatile Beverage

Smoothies are versatile drinks. I love the fact that they can be very rich in nutrients as well as delicious, depending on their ingredients. Experimenting with different recipes is fun. Mixing some ingredients into the blend can add a large number of calories as well as nutrients, so some planning is needed if smoothies are a regular part of the diet instead of a special treat. I think creating, tasting, and analyzing different smoothie recipes is definitely worthwhile.

References

• Blueberries may boost memory in older adults from the U.S. National Library of Medicine
• Blueberries and cognition from the American Chemical Society
• Colorful fruits and antioxidants from WebMD
• Cholesterol information from the Mayo Clinic
• Nutrients in raw cashews from the USDA (United States Department of Agriculture); the database also shows nutrients in the other items in my recipe. Click on "Food Search" and enter the name of the desired food.
• Nutrients in carrots from SELFNutritionData (This database uses the USDA data but has the added advantage of giving the percent daily value.)
• The importance of eating vegetables from the MyPlate USDA site
• Facts about monounsaturated fats from the U.S. Library of Medicine
• Soluble and insoluble fiber facts from WebMD

© 2012 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on January 20, 2016:

Thanks for visiting. Kristen. I hope you enjoy the smoothie if you make it.

Kristen Howe from Northeast Ohio on January 20, 2016:

Sounds interesting and tempting to make this winter. Thanks for sharing.

Linda Crampton (author) from British Columbia, Canada on February 26, 2012:

Thank you, Prasetio! I love drinking this smoothie, and like all my smoothies I try to make it healthy as well as delicious.

prasetio30 from malang-indonesia on February 26, 2012:

I love this smoothie. It sound delicious and healthy as well. I can't wait to make it soon. Rated up!

Linda Crampton (author) from British Columbia, Canada on February 25, 2012:

Thank you very much for the comment and the rating, Om Paramapoonya! I appreciate your visit.

Om Paramapoonya on February 25, 2012:

I've never put cashew butter in a smoothie before, so this is absolutely a must-try recipe! Thanks so much for sharing. Rated waaayyyyyy up! :)

Linda Crampton (author) from British Columbia, Canada on February 22, 2012:

Thank you for the vote, Lesley! I put blueberries in most of my smoothies, since they have such important health benefits, and I love cashew butter too, so that often ends up in the smoothie as well!

Movie Master from United Kingdom on February 22, 2012:

I love cashew nuts and blueberries, so this is a smoothie for me!

Many thanks and voting up!

Linda Crampton (author) from British Columbia, Canada on February 22, 2012:

Hi, Eddy. Thanks for the visit and the comment. Have a great day too!

Linda Crampton (author) from British Columbia, Canada on February 22, 2012:

Thank you for commenting and for the vote, cookingrecipes!

Eiddwen from Wales on February 22, 2012:

Another great recipe for me to bookmark Alicia so thank you so much for sharing.

Take care and have a wonderful day.

Eddy.

Linda Crampton (author) from British Columbia, Canada on February 20, 2012:

Thank you for the comment, teaches12345. I try to make my smoothies nutritious and delicious at the same time!

Dianna Mendez on February 20, 2012:

This smoothie recipe has just about everything you need to keep healthy. It is also a great way to make breakfast a good start for the day.

Linda Crampton (author) from British Columbia, Canada on February 20, 2012:

Thanks for the visit and the vote, Tom! If you make the smoothie I hope that you like it.

Thomas Silvia from Massachusetts on February 20, 2012:

Hi Alicia, sound like it would be a very good tasting and healthy smoothie, I'll have to give it a try !

Vote up !!!

Linda Crampton (author) from British Columbia, Canada on February 20, 2012:

I like fruit and yogurt smoothies, too, Imogen, as well as nut butter smoothies! Thanks for the comment.

Imogen French from Southwest England on February 20, 2012:

mmm, sounds delicious and very healthy. I think it's time I was more adventurous than my usual fruit and yogurt smoothies and will have to give this a try!

Linda Crampton (author) from British Columbia, Canada on February 19, 2012:

Hi, lucybell21. Thanks for the visit and the comment. I love smoothies too - they're a great way to get nutrients.

Bonny OBrien from Troy, N.Y. on February 19, 2012:

I love smoothies. They are one of my favorites, and give me a good pick me up. I never thought of cashew butter. Great hub!

Linda Crampton (author) from British Columbia, Canada on February 19, 2012:

Thank you, Casey. I add nut butters to all sorts of food too! They taste delicious.

Casey Strouse from Phoenix, Arizona on February 19, 2012:

I never thought to include nut butters in a smoothie. I add cashew, peanut, and almond butter to all sorts of other things though. Great tip.

Linda Crampton (author) from British Columbia, Canada on February 19, 2012:

Thanks for the comment, Sharicey. I hope that you enjoy the smoothie!

Sharice from Rhode Island on February 19, 2012:

Sounds like just the thing I need. Thanks I can't wait to give this recipe a try!

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

The Many Uses of Egg Whites

Egg whites are surprisingly versatile and have many uses. They are used to make some delicious desserts, including meringues, pavlovas, angel food cakes, souffles, mousses, and marzipan. Some people like to use them instead of whole eggs to make high protein, low fat omelets and scrambled eggs. Egg white is also used to make a paint, a glue, and some vaccines.

About ninety percent of egg white is composed of water. Most of the other ten percent consists of a wide variety of different proteins. Raw egg white has the interesting ability to change its appearance and texture when air is whipped into it. It changes from an almost colorless liquid to a white foam that contains peaks. This ability is put to good use in food recipes.

Nutritional and Health Benefits of Eggs

Eggs are a very nutritious food. The yolks contain vitamins A, D, and E, other vitamins, a range of minerals, and some protein. They’re also a good source of choline, which is important in nervous system function and cell membrane structure. Other important nutrients in egg yolk include lutein and zeaxanthin, which are beneficial for eye health. Egg yolks do contain some fat, but they are low in saturated fat, which nutritionists say we should limit in our diets. They also contain cholesterol. For most people, however, eating eggs doesn’t raise the level of cholesterol in the blood.

Egg whites have a more restricted range of nutrients. They are a good source of protein, selenium, and riboflavin and contain no fat or cholesterol. Both egg yolks and egg whites are low in carbohydrate.

Egg yolk contains important nutrients. There's no need to remove the yolk from eggs unless this is necessary for a recipe or other use or unless it's medically recommended.

Tips for Beating Egg Whites Successfully

If you’re trying to turn liquid egg whites into a stiff foam, there are two problems that you need to deal with. First, the foam has to be created. Once it forms, it must be prevented from breaking down. Here are some tips for producing snowy peaks of egg white.

• Use clean and dry equipment.
• Warm the eggs to room temperature.
• There must be no egg yolk or fat in contact with the egg whites.
• Add a pinch of salt to the whites before you begin whipping them to help firmer peaks form.
• Whites from older eggs turn into a foam more easily than the whites from very fresh eggs.
• If you’re beating the egg whites by hand, use a whisk and be prepared to beat for about five minutes. An electric mixer will create a foam more quickly and will be much easier to use.
• When beating by hand, a copper mixing bowl works best. If you don’t have a copper bowl, use a ceramic or stainless steel one. According to some sources, a glass bowl works as well, though I’ve never used one for beating egg whites.
• When a froth starts to form during the whisking process, add about one eighth of a teaspoon of acid per egg white to stabilize the foam and prevent the bubbles from collapsing. Suitable acids are vinegar, lemon juice, or cream of tartar. Don't add acid if you're using a copper bowl, since it stimulates leaching of the metal. Copper is an essential element in our body, but too much can be dangerous.
• If you want to sweeten your foam, add the sugar gradually and in the last stages of beating after soft peaks have formed.
• Don’t beat the whites for longer than necessary and use them right away. Even if the foam is beaten past the soft peak stage to the stiff peak stage, the peaks should still be shiny, smooth, and moist.

A copper mixing bowl is useful for beating egg whites. One theory to explain this fact is that copper ions form a bond with an egg white protein called ovotransferrin or conalbumin. This stops the protein from denaturing (unfolding) and maintains the stability of the peaks. It’s also thought that the ability of copper to react with sulfur groups in the egg white helps peaks to stabilize.

Meringue Desserts

When raw egg white is beaten into peaks, sweetened, and then baked, meringue is created. Meringue may be eaten in individual portions known as "meringues," which are often accompanied by cream. It may also be used as a pie topping or in desserts such as pavlovas. A pavlova consists of a layer of meringue topped with whipped cream and fruit. Ideally, the outer part of the meringue in a pavlova is crisp and the inner part resembles a marshmallow in texture.

Meringues are my favorite type of egg white dessert. I love them when they're crisp on the outside and slightly gooey and sticky in the middle. Thick and rich cream is a delicious addition, especially when it's sandwiched between two meringues. This is the way my mother served meringues when I was a child and is still my favorite way to eat them. Some people make small meringue cookies that are served without cream.

The pavlova dessert is believed to be named after Anna Pavlova, the famous Russian ballerina. It's a popular dessert in Australia and New Zealand. It may have been created in one of these countries to honor the dancer's visit there. The origin of the pavlova is still somewhat mysterious, however.

Other Desserts Containing Egg Whites

Whipped egg whites provide a light and fluffy texture to desserts such as mousses, angel food cake, and chiffon pies. They are also used to make marzipan and sweet or savory souffles.

A basic and delicious chocolate mousse can be made by melting sweetened chocolate, removing the chocolate from the heat, stirring in egg yolks and then gently folding in beaten egg whites. The mousse needs to be refrigerated until it's set.

Angel food cake is made by adding beaten egg whites to cake batter, which gives a beautifully light texture. Traditional marzipan is a paste made from a mixture of ground almonds, sugar, and beaten egg whites. It's eaten on its own as a candy or is used to decorate cakes.

Traditional Marzipan Ingredients and Safety

I love marzipan. It isn't a cooked product. It contains raw egg white, which may contain Salmonella bacteria. The bacteria are more likely to be found in the yolk of an egg than the white. Refrigerated products made from raw egg white are considered to be low risk foods for healthy people. Still, it's a good idea to buy pasteurized egg white from a store if you make marzipan or another uncooked or lightly cooked product. It's also a good idea to look for the word "pasteurized" on any store-bought marzipan. Pregnant women, elderly people, very young children, and people with health problems that hinder their immune system should avoid eating raw egg whites.

Egg White Paint and Glue

Paint

Egg white mixed with food coloring can be used to paint cookies and other food, creating colorful and attractive treats. (Remember to use pasteurized egg ingredients for safety when decorating food.) Egg white is sometimes mixed with pigments to create a paint for artists. This type of paint is definitely not edible.

Glue

The white of an egg has adhesive properties and can be used as a glue to join lightweight objects together. The glue is waterproof once it has dried. If the whites are beaten and acid and sugar are added, a sugar glue—also called royal icing—is created. This icing is great for holding parts of a gingerbread house together. Some stores sell meringue powder, which contains dried, pasteurized egg white that is often mixed with cream of tartar and sugar. This powder may be more convenient to use than mixing ingredients separately.

A Homemade Beauty Product

Some people say that egg white makes a good facial mask, tightening pores, softening skin, and improving acne. Other people say that the benefits of egg white for the face are just a myth and that although the skin is temporarily tightened there is no lasting benefit to the facial mask. The mask may even be harmful if it’s contaminated with bacteria. Egg white is also used in homemade hair conditioners and is said to remove excess oil from the hair. I've never tried this myself and have no idea whether it works.

Egg White Proteins and Allergy

Eggs contain a high-quality mix of proteins that provide all of the amino acids that we need. Unfortunately, some people—especially children—are allergic to some of the egg white proteins, which are more likely to trigger an allergy than the yolk ones. Possible allergy symptoms include the following:

• an itchy skin rash
• swelling and/or itching of the lips or tongue
• swelling in the throat
• stomach pain
• nausea
• diarrhea
• a runny nose
• wheezing and breathing difficulty

Anaphylaxis

Someone with a serious egg protein allergy may experience anaphylaxis after eating eggs. This is a medical emergency. In anaphylaxis, the allergy symptoms are severe, develop within seconds or minutes after ingesting the protein, and are life threatening. The throat may swell up so much that it's extremely hard to breathe. The airways may constrict as well. The blood pressure often decreases rapidly and dramatically. People with a serious food allergy usually carry an epinephrine injector around with them, which counteracts dangerous allergy symptoms.

Vaccine Manufacture and Administration

Some vaccines depend on egg whites for their production. For example, to make a flu vaccine, influenza viruses are injected into hen eggs. The viruses multiply within the white of the eggs. At the end of the replication period, the viruses are removed from the egg white and inactivated. These inactivated viruses are used to make the flu vaccine. There may be a tiny amount of egg white protein present in the vaccine.

People with an egg allergy should discuss vaccines with their doctor. If they are advised to receive a flu vaccine, it would be a good idea to be vaccinated in a doctor’s office or a medical clinic instead of in a drug store or supermarket. This would enable emergency substances and equipment to be used should this be necessary.

A Versatile Recipe Ingredient

Eggs are rich in nutrients and are a useful food to have in the kitchen. I nearly always have some in my refrigerator. Though intact eggs are nutritious, separating an egg into two parts can have benefits. Both parts can be useful on their own.

Egg white is a versatile substance to use both inside and outside the kitchen. Its properties make it a great ingredient in desserts. Now that many stores sell pasteurized products, even raw egg white can be used in fun, creative, and tasty home projects.

References

• Nutrients in Grade A large egg yolk from the USDA (United States Department of Agriculture)
• Nutrients in Grade A large egg white from the USDA
• Information about egg allergies from the Mayo Clinic
• Facts about the flu vaccine and people with egg allergies from the CDC (Centers for Disease Control and Prevention)
• Copper and egg whites from the American Chemical Society (Chicago Division)

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2011 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on September 05, 2019:

Thanks for the comment, Liza. Egg whites are certainly useful in baking. I love some of the recipes that contain them.

Liza from USA on September 05, 2019:

Hi Linda, I just came across this well-informative post of yours :) I used a lot of eggs in the baking including the egg whites for some recipes. I noted that egg white contributes a good protein for your health. However, I never thought of how people have an allergy towards egg white. So thank you for sharing this great article!

Linda Crampton (author) from British Columbia, Canada on January 03, 2013:

I love meringues too, moonlake! Thank you for the comment and the vote.

moonlake from America on January 03, 2013:

Interesting hub on egg whites. We've made the meringues they are so good. Voted up.

Linda Crampton (author) from British Columbia, Canada on February 20, 2012:

Hi, Katrina! Thanks for the visit. Yes, egg whites are nutritious, and they can be used to make both healthy desserts and delicious but not so healthy desserts, depending on what they're mixed with!

katrinasui on February 20, 2012:

I never tried this recipe. It looks delicious and healthy too.

Linda Crampton (author) from British Columbia, Canada on December 21, 2011:

Thanks for the comment, Simone! I like eating whole eggs, but the egg whites on their own have some great uses in recipes.

Simone Haruko Smith from San Francisco on December 21, 2011:

Wow! I need to go out and buy some more eggs! I'm totally hankering for egg whites now!

Linda Crampton (author) from British Columbia, Canada on December 19, 2011:

Hi, MM. My family is unhappy if we every run out of eggs too! Thank you for commenting and for the vote.

Movie Master from United Kingdom on December 19, 2011:

We always keep eggs in the house, once we get down to the last 6 my husband goes into panic mode!!

Very interesting hub and I enjoyed the videos, thank you for sharing and voted up.

Linda Crampton (author) from British Columbia, Canada on December 18, 2011:

Hi, b. Malin. I've read many times that eggs contain a high-quality protein. It's interesting that a heart specialist thinks that their protein is "perfect"! Thank you very much for the information and the comment.

b. Malin on December 18, 2011:

Eggs are also considered the Perfect protein...according to the Heart specialist I used to work for. Wonderful, Enlightening as well as Entertaining Hub, Alicia. Lots of useful Info...Loved how to Separate an Egg without breaking the Yolk...I must try it.

Linda Crampton (author) from British Columbia, Canada on December 18, 2011:

Thank you, kashmir56. I appreciate your visit and your vote. I always have eggs in my refrigerator - they have so many uses!

Thomas Silvia from Massachusetts on December 18, 2011:

Thanks for all these great ways to use egg whites, love all the videos to !

Vote up !!!

Linda Crampton (author) from British Columbia, Canada on December 17, 2011:

Hi, drbj. Thanks for the visit and the comment. It's good to know that omelets can be made from egg whites for people who like that idea, but I always make my omelets from whole eggs. I want to benefit from all the nutrients present in the eggs.

drbj and sherry from south Florida on December 17, 2011:

So many uses for egg whites, Alicia, besides egg white omelets. Who knew? Not I. But now I do - thanks to you.

Linda Crampton (author) from British Columbia, Canada on December 17, 2011:

I'd love that type of baking, Donna! It would be great to wake up to freshly baked cookies. Thanks for the comment.

Donna Sundblad from Georgia on December 17, 2011:

Good article. Reminded me of a recipe I found recently for cookies made mostly of egg whites...called Forgotten Cookies. You put them in a hot oven, turn it off and forget about them overnight.

Linda Crampton (author) from British Columbia, Canada on December 16, 2011:

Thank you for the comment and the vote, RTalloni! I hope you enjoy the videos.

RTalloni on December 16, 2011:

Very interesting and comprehensive overview on egg whites--thanks!

Voted up and bookmarked. I'm coming back to check out all the videos.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Attractive and Flavorful Fruits

Star anise plants have attractive, unusual, and very flavorful fruits that smell and taste like licorice. The fruit is woody and is shaped like a star with eight rays or a flower with eight petals. Each “petal” is a seed pod that contains a brown seed. The seeds contain a volatile and aromatic oil that has many uses.

The intact fruit has a strong, pungent, and mildly sweet taste that somewhat resembles the taste of anise seeds but is slightly weaker. Anise is an unrelated plant despite its similar name. Star anise is an evergreen shrub or tree, whereas anise is a herbaceous plant that is related to parsley.

Star anise is sold as whole fruits, pieces of fruit, or a ground spice. The best spice flavor is obtained when the fruit is ground just before use. The stars or ground spice are tasty additions to both sweet and savory foods.

Taxonomy

Star anise belongs to the plant family known as the Schisandraceae, which contains only three genera. Anise (or aniseed) belongs to the larger Apiaceae family, which contains parsley, celery, carrots, and other plants.

An Important Precaution

There’s one very important precaution that must be taken when purchasing or using star anise, especially when it's sold as a tea. The fruits must come from the plant with the scientific name Illicium verum, which is often known as Chinese star anise. This plant grows mainly in parts of China and Vietnam and produces fruits that are safe to eat.

Japanese star anise (scientific name Illicium anisatum) is a related plant, but its fruits are toxic and dangerous when they enter the body. Both plants are often simply called “star anise,” so consumers should check carefully to ensure that only pure Chinese star anise is present in their spice. Reputable companies make sure that their product contains only the Chinese species, but it's still important to be careful.

There have been some reports of harmful effects resulting from the ingestion of Chinese star anise, but researchers believe that this is because the spice was mixed with the cheaper Japanese version.

Cultivation

The star anise plant usually grows as a tree. Its leaves are lanceolate, or shaped like a lance head. The flowers are yellow. The fruits are picked while they are green and are typically sun-dried before being used. The plant can be grown in North America, but special care is needed because it can't tolerate low temperatures.

Some Uses of the Spice

A star anise fruit generally has eight seed pods, although the number can vary. It has a complex taste in which the dominating licorice flavor is accompanied by a background that is minty and tangy at the same time.

The spice provides a lovely flavor to teas, infusions, mulled ciders, some wines, and coffee. Adding one or two stars to slow-cooked foods such as stewed fruit, savory stews, beans, and simmered meats enhances the taste. The stars are generally removed before the food is served. The ground spice makes a great addition to baked goods like cakes and cookies. Some people like to add the spice to cooked porridge (oatmeal) and grains. It's also said to go well with tomatoes, although I've never tried this combination myself.

The spice has non-culinary applications. Its essential oil is used to add fragrance to perfumes and soaps, for example. The oil is also added to some toothpastes and mouthwashes to provide a pleasant taste.

Star Anise and Cashew Creme Brûlée Recipe

Spice Use in Different Cultures

Star anise is an ingredient in Chinese five-spice powder. This popular Asian seasoning traditionally contains ground cloves, cinnamon, fennel seeds, star anise, and Szechwan peppercorns, although today a different spice combination may be used in the recipe. The powder is used with poultry, pork, and seafood. It's sometimes added to stir-fried vegetables and is also used in desserts. Garam masala, a popular Indian and South Asian spice mixture, commonly contains star anise as well.

Another dish that traditionally contains star anise is Vietnamese pho. This is a type of beef noodle soup that contains a broth made from spices and marrow bones. Tea eggs, a popular snack in China and Chinese communities, are also flavored with the spice. To make tea eggs, hard-boiled eggs are cracked and then placed in a tea that contains spices. The liquid is absorbed into the shell and into the egg itself, creating a marbled effect. The eggs are eaten cold.

An essential oil can be extracted from the spice and used as a flavoring agent in items such as jams and liqueurs. Anisette, sambuca, and ouzo are usually flavored with star anise oil instead of oil from anise seeds, since star anise is generally cheaper to obtain.

Star Anise Spiced Pear Crumble Recipe

Other Uses of the Spice

Star anise may be used with other strongly scented spices to provide fragrance to a room. The spice is popular in potpourris, especially at Christmas. The oil is sometimes used in aromatherapy.

The fruits are sometimes chewed as a breath freshener. The intact fruit has a woody texture that isn't very appealing, however. I find that chewing it irritates my mouth and tongue unless I use only a small amount of a star.

Star anise contains a relatively high level of shikimic acid compared to other plants. The shikimic acid is extracted from the fruit and used as the first substance in a series of reactions that ends with the production of oseltamivir. Oseltamivir is a prescription medication that fights both influenza A and influenza B viruses and is sold under the trade name of Tamiflu. Shikimic acid for Tamiflu manufacture is also obtained from the fermentation of glucose by a special strain of E. coli bacteria.

Medicinal Use

Although shikimic acid from star anise can be used to make a medicine that fights viruses, there is no evidence that the intact spice is antiviral.

Star Anise, Pear, and Tamarind Tarte Tatin Recipe

Possible Health Benefits of Chinese Star Anise

Star anise contains a substance called anethole, which is responsible for the licorice flavor of star anise fruits, anise seeds, and fennel seeds. (Like anise, fennel is a member of the family Apiaceae.) Anethole is dissolved in the oil inside the plant but is insoluble in water.

Under certain conditions, anethole is an antibacterial and antifungal chemical. Anethole extracted from plants has killed microbes in lab equipment. Researchers don't yet know whether the chemical fights microbes when it is inside plants or their parts—including star anise fruits—or whether anethole is antimicrobial inside the human body. The chemical may need to reach a certain concentration in order to fight microbes. In addition, it's possible that our body may break it down before it has a chance to work. More research is needed.

Star anise has traditionally been used to relieve discomfort in the digestive system. At the moment, WebMD says there is insufficient evidence that the spice has health benefits. The Chinese version is considered to be safe when used in normal food quantities, however.

Japanese Star Anise or Illicium anisatum

Chinese star anise has been used as a spice for a long time without harmful effects and might have health benefits. In contrast, Japanese star anise is poisonous. It contains sikimitoxin, which causes convulsions, and anisatin, which causes dangerous neurological effects. Star anise must be bought from a reputable source and must be the pure, uncontaminated Chinese species.

It's useful to remember the scientific name of the Chinese species (Illicium verum) because companies may say that their product is from China or they may identify it by its scientific name. I remember the name because "verum" is the Latin word for truth. Seeing the scientific name of the spice reminds me that it's the true one to buy.

WebMD says that children should not be given star anise unless it's accompanied by a reliable verification that it doesn't contain the Japanese version. It also recommends that pregnant and nursing women avoid the spice. The small and developing bodies of infants sometimes find it harder to get get rid of toxins than more mature ones do and are often more sensitive to the effects of the chemicals.

How to Make Star Anise Chicken

Buying and Using the Spice

I can get packets of star anise fruits in a nearby produce store and in a health food store in my area. The spice is also sold online. The whole stars can be added to a dish that contains liquid to provide an infusion of flavor. Alternatively, they can be crushed in a coffee grinder and mixed with food. Cooks often state that one ground star anise fruit equals 1/2 teaspoon of ground anise seeds.

If the spice isn't used soon after purchase, it should be stored in an airtight container, preferably in its intact form. This will help to maintain its taste and fragrance.

Although it's delicious, star anise should be used in small quantities. It has a strong flavor that could overwhelm the taste of a meal if a large amount is added. In a small amount, though, the spice from Illicium verum is a wonderful addition to foods.

References

• Star anise facts from McGill University
• Some uses of star anise from the Smithsonian Magazine
• Star anise information from WebMD
• Antifungal activity of anethole in the essential oil of star anise fruit from PubMed, National Institutes of Health (NIH)
• Anethole inhibits growth of multidrug resistant toxigenic Vibrio cholerae strains in vitro from The Journal of Veterinary Medical Science (Abstract)

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2011 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on July 30, 2019:

Thanks for commenting and for sharing the information, Liza. I love the flavour of star anise, too. I think it's a great spice.

Liza from USA on July 30, 2019:

I used star anise mostly when I'm making curry. It is one of the essential ingredients in Malay-style curry. I love the flavor and the smell of star anise. Thank you for the very detailed article, Linda. I enjoyed reading it!

Linda Crampton (author) from British Columbia, Canada on May 12, 2014:

These are interesting uses for star anise, chanroth! I especially like the idea of adding it to curry. Thank you for the comment.

chanroth from California, USA on May 12, 2014:

That's very interesting information! My mom uses star anise to put in the curry. And grandma use to make tea with it and my grandpa he put it in vodka with other herbs, it become medicinal.

Linda Crampton (author) from British Columbia, Canada on May 12, 2014:

All of these uses sound like good ideas, Imogen. Star anise is a versatile spice! Thanks for the visit.

Imogen French from Southwest England on May 12, 2014:

I bought some star anise at Christmas to put in my home made mulled wine, but not sure what to do with what's left. The pot pourri might be a good option to use it up, the creme brulee looks rather appetising too.

Linda Crampton (author) from British Columbia, Canada on May 12, 2014:

Thanks for the comment, Peg. Star anise is a beautiful spice. It's very useful, too!

Peg Cole from North Dallas, Texas on May 12, 2014:

Interesting information on the Star Anise. What a beautiful flower it makes. I had no idea how to use this spice or where it came from. Thanks for the recipes and useful tips.

Linda Crampton (author) from British Columbia, Canada on May 11, 2014:

Thanks, Carolyn. I like the flavor of anise, star anise and fennel. I think they're all delicious!

Carolyn Emerick on May 11, 2014:

very nice! that apple crumble looked delicious! my boyfriend likes anise.

Linda Crampton (author) from British Columbia, Canada on May 11, 2014:

Thank you very much for the comment, Stephanie! I appreciate your visit.

Stephanie Bradberry from New Jersey on May 11, 2014:

Excellent and informative article!

Linda Crampton (author) from British Columbia, Canada on December 08, 2011:

Thank you, gryphin423. Star anise is an interesting spice to experiment with!

gryphin423 from Florida on December 08, 2011:

I've always been curious about star anise, thanks for the informative hub!

Linda Crampton (author) from British Columbia, Canada on December 07, 2011:

Thank you for the comment and the votes, Peggy. Yes, the crumble does look easy to make. Star anise gives a delicious flavor to desserts likes crumbles.

Peggy Woods from Houston, Texas on December 07, 2011:

What an interesting hub regarding the star anise. I would have had no idea that the Japanese kind could be harmful...so good to know! Often star anise is also mixed into potpourri. That first video with the apples and apricots and crumble on top looks easy enough to make and looks delicious. Thanks! Rated up, useful and interesting.

Linda Crampton (author) from British Columbia, Canada on December 06, 2011:

Hi, b. Malin. Yes, Asian markets do sell interesting things! The produce market near my home sells packaged Asian foods as well as fresh produce. This is one place where I get my star anise. Thanks for the comment.

b. Malin on December 06, 2011:

What an Interesting Hub Alicia, so many Facts to consider. I believe I have tried Anise as tea under the name "Chinese Star". We have a big Asian Market a few towns over from mine in NJ, which sells some fascinating things. Thanks for sharing.

Linda Crampton (author) from British Columbia, Canada on December 05, 2011:

Hi, breakfastpop. Thanks for the comment. I'm very lucky to have places that sell star anise within walking distance of my home!

breakfastpop on December 05, 2011:

Thanks for the info. I have been trying to buy Star Anise but have not been successful.

Linda Crampton (author) from British Columbia, Canada on December 05, 2011:

Thank you, Peter. Spices add such interesting tastes to meals. It's fun to write about them.

Peter Dickinson from South East Asia on December 05, 2011:

Informatitive and fascinating. Thank you.

Linda Crampton (author) from British Columbia, Canada on December 04, 2011:

Hi again, Attikos. I love the licorice flavor of both anise and star anise - they're two of my favorite spices! I haven't grown anise before, but I'm planning to next year.

Attikos from East Cackalacky on December 04, 2011:

Thanks, Alicia. I've grown the herb anise, and it works for me in the kitchen. I don't think star anise would survive in my location's climate. As long as the flavor is there, I suppose it doesn't matter.

Linda Crampton (author) from British Columbia, Canada on December 04, 2011:

Thank you for the visit and the comment, jazirhaneef.

Linda Crampton (author) from British Columbia, Canada on December 04, 2011:

Hi, Attikos. Anise seeds come from a plant called Pimpinella anisum, which is in the Apiaceae family of flowering plants (which used to be called the Umbelliferae family). This family contains carrot, celery and fennel as well as anise. Its leaves, flowers and fruits look very different from those of the star anise plant.

The biological classification of star anise is in a state of flux at the moment, with different biologists having different ideas about how it should be classified. However, everyone agrees that it isn't a member of the Apiaceae family, since its structure is very different from that of anise. Anise is a herb, while star anise is a shrub or a tree.

Although star anise and anise aren’t closely related biologically, they both contain anethole, which gives them their licorice taste.

jazirhaneef from India on December 04, 2011:

Thanks for sharing

Attikos from East Cackalacky on December 04, 2011:

What's the difference between star anise and plain old anise you can grow in your herb garden?

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

A Delicious Confection and a Useful Plant

Marshmallows are sweet, puffy, and delicious confections. They are very popular as both a treat and a recipe ingredient. According to the National Confectioners Association, 90 billion pounds of marshmallows are sold each year in the United States for a total cost of around 125 million dollars.

Modern marshmallows are generally made from a mixture of sugar, corn syrup, salt, gelatin, water, and vanilla flavor. Food color is sometimes added as well. The mixture is heated to create a smooth consistency and then cooled to make the solid confection.

Originally, the confection was made from the sap of the marshmallow plant. The sap contains a substance called mucilage and is said to have medicinal benefits. When mucilage is mixed with water, it forms a gel. Candy was made by grinding the root of the marshmallow plant or by extracting the sap and then mixing the root or sap with honey.

Americans buy 90 million pounds of marshmallows each year, about the same weight as 1,286 gray whales.

— National Confectioners Association

Culinary Uses

Marshmallows have many culinary uses. Some people enjoy eating them right out of the package as they do with other candies. The decision to call marshmallows "candies" is somewhat controversial. Many people support the decision because the treats generally contain a lot of sugar.

Hot Cocoa

The candies make a tasty addition to hot chocolate or cocoa. Toasting them around a campfire or roasting them in an oven are popular activities. Melted marshmallow can be used as a cake frosting.

Peeps

Marshmallow is also used to make peeps. These are colored and sometimes specially flavored shapes that resemble cute animals such as chicks and bunnies. Peeps are often available at Easter but may be sold all year long. Some are made to suit other special occasions besides Easter. Snowmen may be available at Christmas, for example, and ghosts and pumpkins may be sold at Halloween.

Rice Krispie Treats

Marshmallows are often used in dessert and snack recipes. Hot, melted marshmallows form a gooey and sticky “glue” that holds ingredients such as corn flakes or other breakfast cereals together. The glue works very well in Rice Krispie treats and s'mores. Instructions for making these treats are given below.

Topping, Creme, and Fluff

Many people like to cover sweet potato casseroles with marshmallows. Marshmallow creme, which is sometimes sold as a brand known as “fluff”, is used as a topping for desserts. It's sometimes mixed with cream cheese for this purpose. It's also used in fluffernutter (fluff and peanut butter) sandwiches. In the creme or fluff, the gelatin used to make marshmallows is replaced by egg white and the water is omitted.

Specialty Marshmallows

Artisan marshmallows are usually fresher than regular store-bought versions and have a finer, melt-in-the-mouth texture.

Gourmet

Some companies produce gourmet marshmallows. These have a wide variety of interesting and unusual flavors, such as pumpkin spice, banana, strawberry, coffee, chocolate, and gingerbread. They sometimes have toppings of crushed nuts or toasted coconut, or they may be dipped in chocolate.

Vegan

Vegan marshmallows are also available. Most versions of the treat are unsuitable for vegetarians and vegans because gelatin is obtained from boiled animal bones and skin. Instead of gelatin, vegan marshmallows generally contain carrageenan or agar, which are gums obtained from seaweeds.

Are Marshmallows Good for You?

The short answer is no. If you like to follow a healthy diet, marshmallows should be saved for special occasions. They usually contain a lot of sugar and sometimes a lot of fat, too. They're fun and delicious to eat as occasional treats, but if you're concerned about health you shouldn't eat them on a regular basis. The marshmallow plant might have some benefits (though WebMD says that there is insufficient evidence for any of the traditional ones at the moment), but the candy is unlikely to be more than a treat.

There is a way to make marshmallows a bit healthier if you create your own. Instead of using white, refined table sugar or corn syrup as a sweetener, an alternate substance could be used in smaller quantities. Small amounts of unrefined brown sugar, dark honey, or stevia could be used to sweeten the marshmallows, for example.

In 1927 the Girl Scout Handbook was the first documentation of the recipe combining marshmallows with chocolate and graham crackers.

— National Confectioner's Associatiom

S'mores: A Classic Marshmallow Recipe

Making a s'more is easy. The treat got its name because many people—including me—want "some more" after eating one. It's fun to make s'mores around a campfire.

S'Mores Outdoors

1. Toast one or two large marshmallows over a flame.
2. Place a piece of chocolate on half a graham cracker.
3. Place a freshly toasted marshmallow on top of the chocolate.
4. Cover the marshmallow with the other half of the graham cracker.
5. Wait a moment before eating. This allows the heat of the toasted marshmallow to melt the chocolate and creates a gooey and yummy treat.

S'Mores in the Microwave

S'mores can also be made in a microwave. In this case, use an untoasted marshmallow.

1. Place a piece of chocolate on half a graham cracker and a marshmallow on top of the chocolate.
2. Microwave for ten to fifteen seconds or until the marshmallow puffs up.
3. Remove from the oven and place the other half of the graham cracker on top of the marshmallow.
4. Allow the sandwich to cool slightly before eating.

The largest s’more ever made weighed 1,600 lbs and used 20,000 toasted marshmallows and 7,000 chocolate bars. The record was set on May 23, 2003.

— National Confectioners Association

Rice Krispie Treats or Squares

Rice Krispie treats or squares are also easy to make, though they require a bit more effort than s'mores. The squares are sweet, gooey, chewy, and delicious. Here's a recipe.

1. Melt about 1/4 cup of butter or margarine in a saucepan.
2. Add one package of regular-sized marshmallows (about 40 candies) and stir until melted.
3. Remove the saucepan from the heat and stir in 6 cups of Rice Krispies.
4. Place the mixture in a greased pan and cool.
5. Cut the cooled treat into squares.

More details about making the treats are shown in the video below.

The Marshmallow Plant

Range and Habitat

The scientific name of the common marshmallow (or marsh mallow) plant is Althaea officinalis. It's a perennial flowering plant that is native to central and southern Europe, west Asia, and the northern part of Africa. The plant has been introduced to other parts of the world, including North America. It usually grows near the sea and is often found in salty marshes.

Plant Features

The plant may reach a height of four feet or more. The flowers grow in a spike and each have five petals. They are often white in color but may be pale pink. The leaves are toothed or lobed and are covered with short, fine hairs on both their upper and lower surfaces. They have a velvety feel when touched.

An Edible Plant (Be Cautious)

The marshmallow plant is edible, although sometimes the mucilage content can give it an unpleasant texture. It’s very important to distinguish marshmallows from other types of mallow (and from other plants in general) if you are considering eating them. It's also important to avoid plants that are growing in polluted areas or in places treated by pesticides. As always, foragers should avoid decimating an area of a plant so that the species can reproduce and maintain its population.

A Medicinal Plant (Perhaps)

The genus name of the plant—Althaea—comes from the Greek word althein, which means "to heal"'. Marshmallow has had a reputation as a healing plant since ancient times. The roots and the leaves were used medicinally in the past and sometimes still are today.

Medicinal Uses of the Plant

The marshmallow’s mucilaginous sap coats surfaces and mucous membranes in living things. It’s traditionally been used as an emollient to relieve skin inflammation and as a medicine to soothe sore throats, dry coughs, and an irritated stomach or intestinal lining. Even today, some people say that marshmallow helps them. More scientific evidence is needed before researchers agree that the plant is beneficial medicinally.

When used internally as a medicine and taken in normal doses, marshmallow is classified as "likely safe" by the WebMD website. The site says that a few precautions are necessary, however. There is some evidence that marshmallow may lower blood sugar, which could be a problem for diabetics. The plant interacts with certain medications. It may increase the amount of lithium in the body, so people taking a lithium medication need to consult their doctor before taking marshmallow. There is also a concern that the mucilage could interfere with the absorption of other medications. It shouldn’t be taken at the same time as these medicines. Health Canada (a government organization) makes the following recommendations.

Consult a health care practitioner/health care provider/health care professional/doctor/ physician if symptoms persist or worsen.

Consult a health care practitioner/health care provider/health care professional/doctor/ physician prior to use if you are pregnant or breastfeeding.

— Health Canada (with respect to medicinal use of the marshmallow plant)

A Brief History of Marshmallows

In Ancient Egypt, members of the royal family are thought to have eaten marshmallow sap or roots mixed with honey and nuts. In the nineteenth century, French doctors mixed the sap with sugar and egg whites and cooked the mixture. This process created a sweet medicine for sore throats that more closely resembled our modern confections than the Ancient Egyptian creation.

Eventually, marshmallow sap was replaced with gelatin, removing any possible medicinal properties from the confection. The “marshmallow” name was retained, however. Air is whipped into modern marshmallows to increase the fluffy texture.

Today marshmallows are very popular treats and recipe ingredients. They are a fun snack and a tasty and useful addition to desserts. I suspect that people’s interest in the treat will continue for a long time to come.

References

• Marshmallow facts from the National Confectioners Association
• Facts about Althaea officinalis from the Royal Horticultural Society
• Marshmallow herbal medicine information from WebMD
• Facts about medicinal use of the marshmallow plant from Health Canada

© 2011 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on February 25, 2012:

Hi, Joe. Gourmet marshmallows look very tempting! There are lots of online retailers for special marshmallows now, and some of the companies have very interesting creations for sale.

Joe on February 25, 2012:

We got some gourmet marshmallows for Christmas this year from Marshmallow Heaven (www.marshmallowheaven.com) and they were delicious.

Linda Crampton (author) from British Columbia, Canada on November 12, 2011:

Thanks, truthfornow. I enjoy learning about the herbal origins of foods and medicines - it's a very interesting topic.

Marie Hurt from New Orleans, LA on November 12, 2011:

Marshmallows are yummy. Thanks for all this useful information. I had never read about the marshmallow plant before and its useful purposes.

Linda Crampton (author) from British Columbia, Canada on November 11, 2011:

Thank you so much for the comment and the congratulations, prairieprincess. I was very excited to see that a podcast has been created based on this hub!

Sharilee Swaity from Canada on November 11, 2011:

Wow, Alicia, this is fascinating! I have always wondered where marshmallows come from and now I know. Thank you for a wonderful hub and congratulations on the podcast!

Linda Crampton (author) from British Columbia, Canada on November 11, 2011:

Thank you, writingfrosh! I like the idea of making my own marshmallows because I can control their ingredients and create new recipes.

writingfrosh from Philippines on November 11, 2011:

Interesting hub! I love marshmallows as a kid. Thanks for sharing DIY marshmallows. I can't wait to try them once I have my own mixer. :)

Linda Crampton (author) from British Columbia, Canada on November 07, 2011:

Thank you very much for the visit and the comment, Simone. Toasted marshmallows certainly are a fun food to eat around a campfire!

Simone Haruko Smith from San Francisco on November 07, 2011:

I found this to be very fascinating indeed! I wonder when marshmallows first became a classic American treat. They're so engrained in campfire culture, too! I wonder who was the first to toast marshmallows over a fire.

Linda Crampton (author) from British Columbia, Canada on November 03, 2011:

Thank you so much for the votes and the lovely comment, Prasetio! It is interesting to think that the early marshmallow candies may have had medicinal benefits.

prasetio30 from malang-indonesia on November 03, 2011:

This was nice information. I learn much from you about marshmallows. I don't know that this plant has a lot of benefits. I really love all the videos above. You present this hub very well. I'll press all buttons here, expect funny. TOP Rated up!

Prasetio

Linda Crampton (author) from British Columbia, Canada on November 03, 2011:

Hi, CMHypno. Yes, marshmallows and marshmallow treats are delicious! Thanks for the comment.

CMHypno from Other Side of the Sun on November 03, 2011:

Hmm looks delicious - I must go and put some hot chocolate on the stove and break out the whipped cream. I love marshmallows so thanks for all the great information

Linda Crampton (author) from British Columbia, Canada on November 02, 2011:

Thanks for commenting, MM. I like marshmallows too! They're great for special celebrations or in special treats.

Movie Master from United Kingdom on November 02, 2011:

Mmmm I have just learnt lots about marshmallows, I love them, many thanks for sharing, best wishes MM

Linda Crampton (author) from British Columbia, Canada on November 02, 2011:

Thank you, mary615. I'll try making a sweet potato casserole with marshmallows very soon!

Linda Crampton (author) from British Columbia, Canada on November 02, 2011:

Thank you very much for the comment and vote, drbj! It was fun to write about marshmallows and discover some interesting facts about them.

Mary Hyatt from Florida on November 02, 2011:

Hi AliciaC, you just get canned sweet potatoes, drain them, smash them, mix a little brown sugar, You don't want it too sweet. Pour into a casserold dish, and top with big marshmellows. Bake until the marshmellows are nice and brown. Good luck!

drbj and sherry from south Florida on November 02, 2011:

Alicia - with this delicious, in more ways than one, hub you have successfully elevated the pedestrian marshmallow to a place of honor on the throne of sweet treats. The marshmallow, if it could, thanks you ... and so do I. Voted up, m'dear.

Linda Crampton (author) from British Columbia, Canada on November 01, 2011:

Hi, mary615. I've actually never tasted sweet potato casserole topped with marshmallows. It's never been a traditional part of my family's thanksgiving celebrations, and in fact I only heard about it recently. I'm going to try it on a small scale - I'll bake one sweet potato with some small marshmallows. I've read that the flavor combination is delicious! Thanks for commenting.

Mary Hyatt from Florida on November 01, 2011:

This was an education on Marshmellows, I learned a lot. Our favorite dish for holidays is the Sweet Potato Casserole with marshmellows on the top. Thanks for this.

Linda Crampton (author) from British Columbia, Canada on November 01, 2011:

Thanks, gryphin423. I prefer to eat marshmallows in desserts instead of eating them on their own - but I do love the desserts!

Linda Crampton (author) from British Columbia, Canada on November 01, 2011:

That's a mind-boggling thought, Topnewhottoys! People in the U.S. certainly love marshmallows, and I expect it's the same in many other countries too! Thank you for the comment.

gryphin423 from Florida on November 01, 2011:

Hi Alicia! I enjoyed your hub, I love marshmallows, especially fluff. Thanks for sharing!

Topnewhottoys from Salisbury, Maryland on November 01, 2011:

ummm... now my sweet tooth needs a fix - good looking marshmallow recipes, but....

I wonder how big a pile 90 million pounds of marshmallows would make?

Linda Crampton (author) from British Columbia, Canada on November 01, 2011:

Caramel marshmallows sound delicious, Donna! I'll have to look out for these in my local stores. Thanks for the comment.

Donna Sundblad from Georgia on November 01, 2011:

Interesting information! We used caramel marshmallows on our Smores last time we made them and everyone loved them...even more than usual.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Gluten Intolerance

Gluten is a protein complex in wheat, spelt, kamut, triticale, rye, and barley. Flours containing the complex provide a light and springy texture to breads, which is very popular with consumers. Some people are intolerant to gluten, however. This intolerance can produce some unpleasant and even dangerous effects in the body. Fortunately, many gluten-free flours are available today as well as substances that at least partially replace gluten's properties. I make and eat some baked goods that lack the complex. I've included one of my recipes for gluten-free muffins in this article.

Celiac Disease

One of the most serious results of gluten intolerance is celiac disease, which is an autoimmune disorder. In people with this disease, components of gluten cause the body’s immune system to damage the intestinal villi. The villi are tiny projections on the lining of the small intestine that absorb digested food. People with celiac disease must completely avoid gluten in their diet, thereby allowing the villi to regrow. Continued ingestion of the complex increases the risk of other diseases, some of which are serious.

Gluten is found in most store-bought baked goods, though the number of products without the substance is increasing where I live. Gluten is frequently used as a food or cosmetic additive. Someone who is intolerant to the substance can still follow a healthy and delicious diet. They need to be very careful when choosing their foods and drinks as well as their medicines, toothpastes, and cosmetics, though.

Is a Gluten-Free Diet Necessary?

The gluten-free diet appears to be increasing in popularity. Most nutritionists seem to regard this increase as a fad, but a few suspect that gluten—or at least the relatively large amount of the substance found in some of today's grains or in some people's diet—may be responsible for more health problems than we realize. In the case of celiac disease and some other health problems diagnosed by a doctor, gluten has been medically acknowledged as a problem and must be avoided. In other people, the avoidance of the substance is controversial.

Reasons Why People Might Avoid Gluten

Some people decide to avoid gluten without a diagnosis of intolerance and experience renewed health, which is a great reason for avoiding the substance. The grains that contain gluten are otherwise healthy and nutritious, however, so it's a shame to avoid them unnecessarily. A person may find that they can tolerate one of the gluten-containing grains and not another. Wheat may be troublesome while rye may not be, for example.

Some people choose to eliminate a food or substance from their diet temporarily to see if a health problem improves. If it does, they may then eat the food again as a challenge to see if the health problem returns. If the problem does return, they conclude that they are intolerant to the food and eliminate it from their diet permanently. If someone reaches a stage where they decide to eliminate a healthy food from their diet, it would be a good idea to visit a doctor and a dietitian for advice.

Someone with a medically diagnosed intolerance to gluten must never follow a food challenge. Gluten ingestion will further damage the villi in a person with celiac disease, for example, and will also increase the risk of other diseases, including osteoporosis and intestinal cancer.

Gluten-Free Foods

Meats, fish, vegetables, legumes or pulses, fruits, nuts, seeds, eggs, and milk (if a person isn’t dairy-intolerant in addition to being gluten-intolerant) are good foods for a gluten-free diet. As soon as these foods are processed, packaged, canned, or preserved, though, gluten may be introduced as an additive. The ingredients in packaged and processed products should always be checked carefully. Even non-dairy milks may contain small quantities of gluten.

A person with an intolerance to gluten can still eat grains, as long as the grains don't contain the substance. Luckily, the number of gluten-free grains, flours, and baked products available in stores seems to be increasing in many areas. A few years ago, only specialized stores like health food markets sold gluten-free baked foods such as breads, cakes, cookies, and breakfast cereals; now even my local supermarkets are selling them.

The problem is that most of these foods contain refined grains, such as white rice, as well as a lot of sugar or fat and artificial additives. They also tend to be more expensive than their gluten-containing counterparts. Making baked grain products at home can produce nutritious, less expensive, and often delicious results.

In Latin, the word gluten means “glue”. Gluten acts as a binder in baked goods, preventing the final product from falling apart. It contains two proteins—gliadinin and glutenin.

Guidelines for Baking

If you buy a flour from a manufacturer that also makes products that contain gluten, check that the flour is made in a separate facility to avoid gluten contamination. When you buy gluten-free flours in stores, make sure that they are packaged instead of being located in bins, where the scoop may have been in contact with a grain that contains gluten.

In gluten-free baking, a combination of flours works best, since there in no one flour that is completely suitable as a replacement for wheat or other gluten-containing grains. There are a number of gluten-free flours that you can experiment with, depending on what is available and affordable in your area. Different flour combinations will give a different taste in the final product. Some companies sell flour mixes that are already prepared.

Gluten-Free Flour Examples

Flours from rice (preferably brown rice, since it is a whole grain and contains fiber), sorghum, quinoa (pronounced “keenwa”), buckwheat, teff, amaranth, millet, and tapioca are all gluten-free. Corn flour is gluten-free too. Oat flour is good, but it must be made from oats that are certified to be free of gluten. This is very important, since oats are often contaminated by gluten-containing grains as they grow or in the grain storage facility. People with celiac disease are sometimes sensitive to corn or even gluten-free oats, though.

Almond flour or meal and other nut and seed meals can be added to a flour mix to add nutrition and taste. Bean and pea flours, such as garbanzo, fava bean, and chickpea flours, are becoming popular. Potato flour and arrowroot are sometimes used in gluten-free recipes, too. They help to produce a light texture.

If you have celiac disease, even when you're using a flour made from a grain that doesn't contain gluten, you should make sure that the flour is certified to be free of gluten by an independent laboratory. Grains can be contaminated with other grains in the field, during storage, or during processing.

A Recipe for Gluten-Free Baking Powder

In gluten-free baking, xanthan gum or guar gum is often added to the flour mix to act as a binder. These work well, but some people experience digestive problems when they eat xanthan gum. Guar gum acts as a laxative when eaten in large quantities. Eggs will also bind ingredients together in a muffin recipe. This is my solution in the recipe below.

Gluten-Free Pumpkin Muffins

I don’t have celiac disease, but I do have food intolerances and digestive tract problems. I often find that my body handles gluten-free or low-gluten foods better than foods containing wheat or rye. I do eat muffins containing wheat at times, but too much wheat gives me heartburn and a sore stomach. My body “likes” gluten-free muffins.

Muffins are my favorite cake-like products to bake because they’re quick to make and can be produced in many different variations. Gluten-free foods need to be baked at a lower temperature than foods containing gluten. The recipe below makes about twelve medium sized, moist, and tasty muffins.

Ingredients

• 2 cups of a finely ground flour mix that is certified gluten free (I like to use sorghum flour and millet flour in my mix)
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown rice syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 cup of unsweetened pumpkin puree
• 1/4 cup of buttermilk
• 1/4 cup vegetable oil
• 1/4 cup unsweetened apple sauce
• 2 large eggs

Instructions

1. Preheat the oven to 350°F.
2. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together in a bowl.
3. In a separate bowl, mix the pumpkin puree, apple sauce, brown rice syrup, buttermilk (or regular milk or gluten-free non-dairy milk), vegetable oil, eggs, and vanilla extract together.
4. Mix the dry ingredients and the wet ingredients together until just combined. Be careful not to overmix.
5. Spoon the batter into paper cups in a muffin pan (or directly into the pan if it has a non-stick surface), filling each cup about three quarters full.
6. Bake for about twenty-five minutes (but check the muffins at twenty minutes).
7. When the muffins are ready to remove from the oven, they‘ll spring back into shape when their tops are lightly pressed and a toothpick inserted into the middle of a muffin will come out clean.
8. Leave the hot muffins in the pan for about five minutes, then remove them and place them on a wire tray to finish cooling.
9. Store the muffins in a small, airtight container, since gluten-free baked products can lose moisture quite quickly.

The spices can be left out of the recipe if you’d prefer to do this. I nearly always add spices to pumpkin puree and love the combination of flavors. Fortunately, spices in moderation cause no problems for my body. A pumpkin and spice combination is often associated with the fall, but I love it at any time of year, especially in muffins.

References and Resources

The websites mentioned in the references below give useful information about gluten-free grains and celiac disease.

• Information about the gluten-free diet from the Celiac Disease Foundation
• Facts about living a healthy gluten-free life from the Canadian Celiac Association

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2011 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on April 25, 2012:

Hi, carla. Thank you for the comment! I hope that you enjoy the muffins. The apple sauce provides moisture and a bit of sweetness, so the recipe may need to be adjusted slightly without it. The muffins are easy to make though, so I expect you'll soon find exactly the right recipe to suit you and your daughter!

carla on April 25, 2012:

looks good, gonna try it without the applesauce, as my daughter cannot have fruit.

Linda Crampton (author) from British Columbia, Canada on February 14, 2012:

Hi, AudreyHowitt. It's very interesting to hear about the immediate benefits that you felt after giving up gluten! I can eat gluten, but I definitely need to limit wheat in my diet. Thanks for the comment!

Audrey Howitt from California on February 14, 2012:

Great hub! I stopped eating gluten products about a month ago and am still adjusting my diet, but I feel so much better--my sinuses are less swollen and I lost 3 pounds right off the bat--Thank you for this informative hub!

Linda Crampton (author) from British Columbia, Canada on September 24, 2011:

Hi, Tina. Thank you for the visit and the comment! Gluten intolerance is becoming more common, or at least is being diagnosed more often. It's good that there are other grains that gluten intolerant people can use instead of the ones that contain gluten.

Christina Lornemark from Sweden on September 24, 2011:

Very interesting and informative hub about gluten intolerance! It is a pretty common intolerance these days so the information is needed. Great recipe too!

Tina

Linda Crampton (author) from British Columbia, Canada on September 23, 2011:

Thank you very much, Simone! I use rice syrup as a sweetener because it helps to create a moist texture in the muffins, and because the muffins are not overly sweet when they're baked.

Simone Haruko Smith from San Francisco on September 23, 2011:

This is SUCH a useful Hub, AliciaC! I am going to have to give those pumpkin muffins a try- just have to get the rice syrup and special flour first. Thanks so much for sharing the recipe- and the information, too!

Linda Crampton (author) from British Columbia, Canada on September 23, 2011:

Thank you so much, Prasetio. I always appreciate your visits and lovely comments!

prasetio30 from malang-indonesia on September 23, 2011:

Very nice information from you. Thank you very much for always give us something new like this one. You have done a great job, Alicia. My vote always for you. Cheers..

Prasetio

Linda Crampton (author) from British Columbia, Canada on September 22, 2011:

Hi, Peggy. Yes, it's amazing how many products contain gluten. Thank you for commenting.

Peggy Woods from Houston, Texas on September 22, 2011:

I had no idea that gluten could even be in baking powder! More and more people these days seem to be having problems with gluten in their diets. This will be a good hub to keep as a resource. Thanks for writing it! The pumpkin muffins sound delicious.

Linda Crampton (author) from British Columbia, Canada on September 22, 2011:

Hi, Nell. Thanks for the visit and the comment. Yes, a person has to be very careful when they're trying to follow a gluten-free diet - gluten is present in so many foods.

Nell Rose from England on September 22, 2011:

Hi, my brother is slightly like this, but not too bad, but as you said, even if you buy it gluten free, it can be added to canned food, this is a really useful hub, and I will show my brother, thanks!

Linda Crampton (author) from British Columbia, Canada on September 22, 2011:

Thanks, b. Malin. I think it's great that so many gluten free products and recipes are available and that people are becoming more aware of gluten intolerance.

b. Malin on September 22, 2011:

I have been reading so much lately about "Gluten Free Products" and it's about time. Very Interesting and Informative Hub, Alicia, with a Great Recipe to Boot!

Linda Crampton (author) from British Columbia, Canada on September 22, 2011:

Hi, Movie Master. Thank you for the visit, the comment and the vote!

Movie Master from United Kingdom on September 22, 2011:

Hello Alicia, gluten intolerance is so well explained and your hub nice and easy to read, I agree we should listen to our bodies more!

And thank you for the muffin recipe.

Voting up and thanks for sharing.

Linda Crampton (author) from British Columbia, Canada on September 22, 2011:

Thank you for the visit and the comment, tirelesstraveler. Some people do feel better when they reduce or eliminate gluten from their diet. Also, some gluten-free flours and flour combinations have a very interesting and pleasant taste, which I think everyone, gluten intolerant or not, would enjoy. Many of the gluten-free grains are nutritious, too.

Linda Crampton (author) from British Columbia, Canada on September 22, 2011:

Hi, MidwestJerseyGirl. Thank you very much for the kind comment. Welcome to HubPages!

Linda Crampton (author) from British Columbia, Canada on September 22, 2011:

Thanks a lot for the comment and the votes, billabongbob. Yes, it's very interesting that some people report that health problems that they have had for a long time disappear when they stop eating gluten, even if they aren't diagnosed with celiac disease. Maybe a high-gluten diet plays a role in more disorders than is generally believed!

Judy Specht from California on September 22, 2011:

Great tip about gluten free products needing lower baking temperatures. I am not gluten intolerant but my O blood type prefers non gluten flours. Thinking about doing some fall baking and I love the pumpkin muffin idea

MidwestJerseyGirl from Western Suburbs of Chicago on September 22, 2011:

I am new to HubPages and so I am looking for examples of professional looking Hubs. Yours is a terrific overview of Gluten intolerance and just the right amount of background info followed by a terrific recipe. Well done!

billabongbob from South Wales, UK on September 22, 2011:

So many people have a gluten intolerance, many without even knowing.

This hub is an excellent source of information. The recipe is great, and adaptable for other cake baking ideas.

Voted up, interesting and useful.

Linda Crampton (author) from British Columbia, Canada on September 21, 2011:

Thank you very much for the comment, RTalloni. Yes, you're so right - our bodies do talk to us! At least food and drink manufacturers are now creating useful alternatives for people with food intolerances and sensitivities.

RTalloni on September 21, 2011:

Super overview of gluten intolerance! This will be a good resource for many people, and the recipes look fabulous. Our bodies do talk to us don't they? I will have to adapt this to be cow milk free, but that usually works out well with either goat milk or almond milk. Thanks much!

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Pumpkin: A Nutritious and Healthy Fruit

Pumpkins are colorful and nutritious fruits that are loaded with beta-carotene, which our bodies convert into vitamin A. They are a good source of other vitamins and of minerals. Pumpkin muffins are excellent at any time of the year, but they are especially nice during autumn harvest festivals and the Halloween and Thanksgiving celebrations. They’re easy to make and can be a healthy food if they're made with the right ingredients. They can also be turned into a special treat when a cream cheese topping is spread on the baked muffins. Ingredients added to the cream cheese can create a wide range of tastes.

The large and fine-grained cake muffins that can be bought in stores and restaurants are usually loaded with fat and sugar. They often contain artificial colors, flavors, preservatives and other unhealthy ingredients. I prefer the more rustic bread muffins. It's quick and easy to make them at home, where ingredients and size can be controlled. Muffin recipes are very versatile because their ingredients can be changed to produce new flavors and nutritional value. My recipe below is the one that I use when I want to make pumpkin spice muffins.

Pumpkin Spice Muffin Recipe

Muffins are quick to make for a snack or for part of a meal. They are the items that I bake most often. I love their versatility. Pumpkin spice muffins are a delicious variety. The ingredients can be tweaked each time the muffins are made in order to try different variations or to change the proportion of the ingredients. You can probably think of new things to add to the muffins and their toppings. It’s always fun to experiment with recipes.

Yield: 12 moist and spicy muffins

Ingredients

• 2 cups stone-ground whole wheat flour (or of a flour combination; e.g., 1 cup ordinary whole wheat flour and 1 cup unbleached all-purpose flour)
• 1 cup unsweetened canned pumpkin puree
• 1/2 cup buttermilk
• 1/4 cup high or mid-oleic sunflower oil
• 1/4 cup unsweetened apple sauce
• 1/3 cup blackstrap molasses or brown rice syrup
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger

Note: You can replace the spices with two teaspoons of a pumpkin pie spice mixture.

Optional Add-Ins

• 1/2 to 3/4 cup raisins, blueberries, or other berries
• 1/2 to 3/4 cups chopped nuts (I think pecans are especially nice)
• 3/4 cup chocolate chips (I buy chocolate chips that are sweetened with malted grains instead of refined sugar; you can find these at a health food store)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Mix the pureed pumpkin, buttermilk, sunflower oil, apple sauce, and blackstrap molasses or brown rice syrup together.
3. In another bowl, mix the dry ingredients together.
4. Mix the dry ingredients and the wet ingredients. Stir until just combined and don’t over-mix. The muffin batter will be quite stiff (but the interior of the baked muffins will be soft and moist).
5. Divide the mixture into 12 lined, oiled, or nonstick muffin cups. Fill each cup about three-quarters full.
6. Bake the muffins for 20 to 25 minutes. When they’re ready to be removed from the oven, the muffins should feel firm when touched and a toothpick inserted into the middle of a muffin should look clean when it’s removed.
7. Leave the muffins in the cups for about 10 minutes, then remove them and cool them on a wire rack.

Options for Spreads and Toppings

I sometimes cut a muffin in half and spread low-fat cream cheese on each half. Cream cheese also makes a delicious topping for baked muffins, especially when it's mixed with a small amount of one or more of the following substances:

• whole, unrefined brown sugar
• maple sugar
• maple syrup
• brown rice syrup
• honey (I like buckwheat honey, which has a dark colour and a strong flavor)
• canned pumpkin
• shredded coconut
• cocoa
• instant coffee
• vanilla extract
• lemon extract
• peppermint extract
• cinnamon
• ginger
• nutmeg
• pumpkin pie spice
• nut or seed butter

A layer of cream cheese topped with sliced fruit or nuts is also nice on top of a muffin. Nut and seed butters on their own make great muffin spreads and toppings. They are nutritious foods, even though they contain fat. I make my favorite nut butter spread by mixing hazelnut butter with cocoa and a sugar-free sweetener such as erythritol. Adding spices to toppings or to recipes not only provides a nice taste but can also supply additional health benefits, which depend on the spice.

Pumpkin as Part of a Healthy Diet

Pumpkin is a nutritionally rich food and has many health benefits. I eat canned pureed pumpkin all year long as a dessert. The addition of a healthy sugar substitute and spices makes a delicious mixture. Pumpkin is very low in fat and low in sugar. Like all foods from plants, it's cholesterol free.

The colour of pumpkin comes from beta-carotene, which is an orange pigment that is also abundant in carrots. One half cup of pumpkin provides more than our daily requirement for beta-carotene. Beta-carotene in food (but not in supplements) seems to have a number of important health benefits, including improving the functioning of the immune system and reducing the risk of cancer and heart disease.

Pumpkin is also rich in vitamin C. In addition, it's a significant source of vitamin E and a variety of B vitamins. It contains a range of minerals, including useful amounts of potassium, copper, manganese, magnesium, iron, calcium, and zinc. Beta-carotene and vitamin E are fat soluble, so a small quantity of healthy oil should be eaten with pumpkin to promote the absorption of these nutrients.

Pumpkin is a good source of soluble fiber. This type of fiber forms a gel when it mixes with water in the small intestine. The gel is believed to lower the level of LDL cholesterol in the blood. The substance is a normal part of our body, but if it’s present in an excessive amount, it increases the risk of heart attacks and strokes. (HDL cholesterol is beneficial and is believed to decrease the risk of heart attacks and strokes.)

Eating Pumpkin

Flour Choice for Muffin Recipes

I like to use stone-ground whole wheat flour for baking, as shown in my photo above. This type of flour is coarser than other kinds and contains more of the grain’s nutrients. In addition, when grain is stone-ground it undergoes less oxidation than when it’s milled by conventional methods.

Flour substitutions work if whole wheat flour produces too dense a muffin for your liking. You may be able to find a stone-ground whole wheat pastry flour, which has a finer texture. Combining all purpose white flour with ordinary whole wheat flour will also produce muffins with a lighter texture. This combination is probably best if you haven’t eaten high-fiber muffins before or if you don’t like baked goods that are high in fiber. If you choose to use white flour in your baking, it’s a good idea to ensure that it’s unbleached.

Healthy Oil for Baked Goods

Sunflower oil is a good source of vitamin E. The high-oleic version is rich in healthy monounsaturated fatty acids, including oleic acid. Regular sunflower oil is high in polyunsaturated fats, which aren’t quite as healthy for us. The oil has a neutral taste.

A healthy eater doesn’t need to avoid fat, but he or she should eat the right kind of fats and also eat them in moderation. Our bodies need good fats to function properly. In addition, the fat or oil in a meal helps the absorption of certain nutrients in the small intestine.

Apple sauce can be used instead of oil in baked goods. In my muffin recipe, the apple sauce reduces the amount of oil that’s needed and also adds some sweetness. This means that less sweetener is needed in the recipe. I don’t replace all of the oil with apple sauce because I like to get some of the oil’s health benefits and because even unsweetened apple sauce is high in sugar in the form of fructose. A different vegetable oil can be used in the recipe if you prefer. The apple sauce and the pumpkin help to create a moist texture in the muffin.

Sweetener Facts

Blackstrap molasses contains sucrose (table sugar). This is the substance present in refined white sugar. It shouldn’t be eaten in large amounts. Unlike refined sugar, however, blackstrap molasses is a good source of calcium, magnesium, potassium, and iron. It has a strong and distinctive taste, which some people love. It also has a very dark color. Despite its nutrients, it’s a good idea to use as little of it as possible in recipes. You might need to train your brain to enjoy only a little sweetness in baked goods, but the rewards could be important

In the recipe above, brown rice syrup can be used instead of molasses. Brown rice syrup is one of my favourite sweeteners. It has a golden color and a toffee-like taste when it’s eaten on its own. It gives a mild sweetness to baked goods. In this recipe it has the advantage of letting more of the pumpkin colour and flavor appear in the baked muffins. When blackstrap molasses is used as a sweetener, the batter is darker. Brown rice syrup is a concentrated source of glucose, however. Like molasses, it’s useful in recipes, but it shouldn’t be used in large amounts.

Stevia would be a good substitute for molasses because it doesn’t contain sugar. Where I live, stevia is most often sold in small packets to add to hot drinks. One supermarket near my home does sell large packets of stevia for bakers, though these aren’t as full as the bags of sugar. Another problem is that they are relatively expensive. The price of stevia used in baked goods would quickly add up for someone who does a lot of baking. The substance could be beneficial for occasional use, though.

If a reader decides to use stevia in my muffin recipe, they should follow the instructions for using brown sugar given below. Though I haven’t tried this, mixing brown sugar and stevia might be effective in the recipe and would reduce the required amount of each substance.

Buttermilk Facts

Buttermilk generally isn't high in fat, despite its name. It's usually made from low-fat milk that has been fermented by bacteria. Artificial buttermilk can reportedly be made by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting the milk stand for five to 10 minutes. Buttermilk helps to make baked goods light and moist. It can also add flavor to muffins. Regular milk could be used in my recipe if you prefer, but I prefer to use buttermilk in order to enrich the taste.

"1703, moofin, possibly from Low German muffen, plural of muffe 'small cake'"

— Online Etymology Dictionary (with respect to the word "muffin")

Erythritol as a Healthy Sweetener

Erythritol occurs naturally in some fruits and fermented foods. It's made for consumers by yeast fermentation of glucose. It’s virtually calorie-free and doesn’t cause tooth decay. It also has no effect on blood sugar.

Erythritol is one of the sugar alcohols, like xylitol, maltitol, and sorbitol. Unlike sorbitol, erythritol doesn’t have a tendency to cause diarrhea. Xylitol is a healthy sugar substitute, but it’s dangerous if dogs eat it and can even be deadly for them. It causes a dangerous drop in their blood sugar level.

The erythritol sold in my local stores is expensive, but I was pleased to find some reasonably priced single-serve packets in a supermarket recently. I consider erythritol to be too expensive to use in baked goods, but in small quantities such as in a muffin topping it’s great for perking up foods or drinks that need a bit of sweetening.

References

• Nutrients in cooked pumpkin from SELF Nutrition Data
• Carotenoid (including beta-carotene) information from Oregon State University
• Facts about cholesterol from the American Heart Association
• Soluble fiber information from the Mayo Clinic
• Nutrients in high-oleic sunflower oil from SELF Nutrition Data
• Monounsaturated fat information from the American Heart Association
• Blackstrap molasses facts from WebMD
• Stevia safety from WebMD
• A dietitian discusses erythritol on the Today show website (from NBC)

© 2011 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on October 08, 2011:

Thank you for the comment, gryphin423! Muffins are my favorite cake-type baked product, and I like to experiment with muffin recipes.

gryphin423 from Florida on October 08, 2011:

Mmmmm is right! I'll be baking some of these goodies up soon. Thanks for the recipe!

Linda Crampton (author) from British Columbia, Canada on September 24, 2011:

Thank you very much for the comment and the votes, marcoujor! I hope that you have a great weekend too.

Maria Jordan from Jeffersonville PA on September 24, 2011:

Thanks, Alicia!

Tis the season and will be bookmarking these yummy recipes to try! Voted UP & UABI- have a wonderful weekend, mar.

Linda Crampton (author) from British Columbia, Canada on September 23, 2011:

Hi, Jackie Lynnley. I like the combination of a muffin and cream cheese, especially when the cream cheese has extra ingredients mixed with it! Thanks for the comment.

Jackie Lynnley from the beautiful south on September 23, 2011:

MM yum, I think I will have to make one of these this weekend! I love pumpkin and cream cheese and never had it together, can't wait! Thanks for the recipes and all the other great info. I may try a whole wheat, I have been wanting to. Maybe as you say a mixed one to start.

Linda Crampton (author) from British Columbia, Canada on September 14, 2011:

Thanks for commenting, Simone. I enjoy pumpkin puree mixed with spices too, on its own or in recipes!

Linda Crampton (author) from British Columbia, Canada on September 14, 2011:

Thank you the visit and the comment, kashmir56! I l enjoy creating and collecting muffin recipes.

Simone Haruko Smith from San Francisco on September 14, 2011:

You had me at pumpkin spice. Can't wait to try these!!!!

Thomas Silvia from Massachusetts on September 14, 2011:

Thanks for all these great recipes, they all sound so yummy....I'm hungry now.....

Linda Crampton (author) from British Columbia, Canada on September 12, 2011:

Hi, b. Malin. Thanks a lot for the comment. I haven't tried this recipe with anything other than wheat flour, but it's nice that there are so many different types of flours available now, including non-wheat and gluten-free ones. With a little adjustment in the ingredients - especially if gluten-free flour is used - the recipe should work for everyone.

I agree with your comment about cream cheese - even when it's low fat, it's delicious!

b. Malin on September 12, 2011:

I can't have too much wheat, so I'd opt for a different flour...But otherwise this Recipe sounds Pretty, Pretty, Delicious, Alicia. And I LOVE low fat Cream Cheese...Mmm Mmm Good Healthy Treat my friend.

Linda Crampton (author) from British Columbia, Canada on September 12, 2011:

Hi, breakfastpop. Thanks for the comment. I enjoy eating these muffins, especially since I like the taste of blackstrap molasses!

breakfastpop on September 12, 2011:

This recipe sounds delicious. I swear I can taste these muffins!

Linda Crampton (author) from British Columbia, Canada on September 12, 2011:

Hi, Ihchan. Your pumpkin recipe sounds very interesting! Pumpkins sold for carving aren't usually suitable for eating, but I'll look for a pumpkin that can be cooked and try your idea. Thanks for the comment.

lhchan on September 11, 2011:

Pumpkin is my favorite food, normally, I cook pumpkin with dried shrimps and salted egg and served with rice. Yummy, pumpkin muffins, I will try to get the ingredients now. Thanks for sharing this hub.

Linda Crampton (author) from British Columbia, Canada on September 11, 2011:

Thank you for the comment, moneycop. I like pumpkin muffins, but I also like to eat pureed pumpkin all by itself, with spices and a healthy sweetener added. It's a lovely dessert!

moneycop from JABALPUR on September 11, 2011:

hungry now.......

take my address..and parcel me too..reading this hub before lunch...so u made me change my mind of choosing what to eat today.

pumpkin...mmmmmmmmmuuuuuuuu..i am going to get it now..bye and thanks..

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

The Benefits of Red Peppers

Red peppers are tasty, nutritious, and healthy. They make a great addition to almost everyone’s diet. Many different varieties are available, some sweet and some hot. The peppers can be eaten raw, roasted, or ground into a spice, enjoyed as part of salads, soups, and other meals, or added to baked goods like pizza and breads.

Two of my favourite red peppers are the bell and cayenne varieties. The most common type of bell pepper is available in several attractive colours. The red form is the ripe version and is rich in nutrients. Capsaicin is the chemical that produces the hot sensation when cayenne peppers or spice are eaten. The chemical has some important health benefits. Bell peppers contain no capsaicin and have a sweet taste. Despite their different tastes, the scientific name of both the bell pepper and the cayenne pepper plant is Capsicum annuum.

“Red pepper” is a general name for peppers that are red. Many types exist. Bell and cayenne peppers are specific types and belong to the same genus and species, despite their differences. Although they are often referred to as vegetables when they're used as food, they contain seeds and are therefore fruits.

An Interesting Discovery in the New World

Black pepper is produced from the fruit of Piper nigrum, which is native to India and is a member of the family Piperaceae. The fruit is dried in the hot sun until it becomes black. The black peppercorns are then ground to form a spice.

When Christopher Columbus arrived in the new world, he encountered a red fruit whose hot and spicy taste reminded him of black pepper. He called the fruit a pepper in remembrance of the old world spice. Bell peppers are unusual compared to their relatives because they lack capsaicin and don't taste hot.

Red peppers are native to Central and South America but are grown in many parts of the world today. They are related to each other biologically. They belong to the family Solanaceae, often called the nightshade family, and are all classified in the genus Capsicum.

The common red, orange, yellow, and green bell peppers generally come from the same plant. The red form is completely ripe, the orange and yellow forms are partially ripe, and the green form is unripe. The green pepper is the least nutritious and the least sweet type. It may even be slightly bitter. Some stores sell a variety of bell pepper that is green and sweet when ripe, however.

Important Nutrients in Bell Peppers

Raw red bell peppers are a wonderful addition to salads. They add a vibrant red color that complements the color of salad greens. They also provide a crunchy texture and are packed with nutrients.

Analysis of nutrient content in a plant generally gives approximate values. Nutrient levels depend on a variety of factors, such as growing conditions, genetic variations in individual plants, and serving size. Analysis is important because it gives us a general idea of the value of a food, however.

A small and raw red bell pepper contains:

• about 158% of our daily vitamin C requirement
• about 46% of our daily vitamin A requirement. The latter vitamin exists in the form of beta-carotene, which our bodies convert into the type of vitamin A that we need.
• very good to good amounts of folate and of vitamins B6, E, and K
• smaller but still useful amounts of other vitamins and of minerals
• some dietary fiber

Bell peppers are low in fat and protein. Like all foods from plants, they contain no cholesterol. They do contain some sugar, but not as much as many other fruits. Eating a small amount of healthy oil with peppers will enhance the absorption of the fat soluble vitamins (E, K, and beta-carotene).

Possible Benefits of Lycopene

Red bell peppers contain other carotenoids besides beta-carotene, including lycopene. In experiments carried out in laboratory containers, lycopene is an antioxidant. People who eat foods that contain lycopene appear to have a reduced incidence of some types of cancer and cardiovascular problems. However, it's not known if the lycopene itself is responsible for the beneficial effects or if they are due to the combination of nutrients in the food that contains the lycopene. This is a good example of why it's important to eat whole foods instead of taking supplements of one nutrient. Like beta-carotene, lycopene is fat-soluble. Unlike beta-carotene, however, it isn't converted into vitamin A.

What Are Chili Peppers?

The term “chili pepper” is frequently used with respect to red peppers. It refers to a hot pepper in the genus Capsicum. Some familiar chili peppers belong to the Capsicum annuum species, including the cayenne, jalapeño, poblano, and serrano ones.

Some hot peppers belonging to other species of Capsicum are also referred to as chili peppers. These include the tabasco pepper (Capsicum frutescens) and the habanero (Capsicum chinense). These species contain capsaicin, like the hot members of Capsicum annuum. Crosses between the different species and varieties in the genus are common.

Cayenne Peppers

A ripe cayenne pepper is red in color. It's important to eat limited amounts of the fruit until you discover your tolerance for its heat. Peppers containing capsaicin can produce an interesting taste and add a lively zest to a meal, but they can also irritate the mouth and digestive tract. Capsaicin is the active ingredient in pepper spray.

The cayenne pepper is so hot that it's generally eaten in the form of small amounts of ground spice, although some people do eat pieces of the intact fruit. The limited amount that's ingested also limits the intake of nutrients. Even a small quantity of ground cayenne pepper is a good source of beta-carotene, however. One teaspoon provides about 15% of our daily vitamin A requirement.

The Scoville Scale

The Scoville scale is a numerical system used to indicate how hot a pepper tastes and its irritation potential. It was created by a U.S. pharmacist named Wilbur Scoville in 1912. The Scoville value depends on the amount of capsaicin in a pepper. Bell peppers have a rating of 0 Scoville heat units (SHU). Pure capsaicin has a Scoville rating of 15,000,000 to 16,000,000 SHU. Cayenne peppers have been assigned a value of 30,000 to 50,000 SHU.

There are many variables that can affect a Scoville scale rating. Some of these include the soil in which the plant was grown, the amount of water in the plant, and genetic variation in the species. In general, though, the hottest pepper is said to be the Carolina Reaper. It has an average Scoville heat value of 1,560,000, although it's sometimes rated as high as 2,000,000 SHU.

The classic procedure used to determine the number of SHU depends on human taste and involves subjectivity as well as sensory fatigue (the decreased ability to detect a stimulus over time). Today these problems are solved by using a lab test called high performance liquid chromatography to determine hotness. The resulting number is converted to a value on the Scoville Scale.

A Guinness World Record

At the time when this article was last updated, a California Reaper held the Guinness World Record for hottest chili pepper with an official rating of 1,641,183 SHU. The pepper was created by Ed Currie. He received the award in 2017.

Two new peppers were created in 2017—the Dragon's Breath chili and Pepper X. They are said to be considerably hotter than the Carolina Reaper but haven't received an award yet.

The Dragon's Breath chili was created by a Welsh farmer named Mike Smith in cooperation with scientists from Nottingham University. The plant is owned by Neal Price. The hotness of the pepper is said to measure 2,480,000 on the Scoville scale. It was created with the aim of making a new anesthetic instead of a new food. Pepper X doesn't have an official name yet. It's said to measure 3,180,000 on the Scoville scale. It was created by Ed Currie.

Appetite Reduction

Researchers at Purdue University have found that eating normal amounts of cayenne pepper reduces appetite, increases body temperature, and burns calories in people who are not used to eating it. These effects are lost once a person's body becomes used to the pepper, however.

More research is needed to discover how the pepper works in appetite reduction. Researchers also need to determine whether there is a way to maintain its effectiveness once people have become used to the spice.

Capsaicin for Arthritis Pain

In clinical tests, skin creams containing capsaicin have been found to significantly reduce osteoarthritis pain in many people and to help rheumatoid arthritis as well. Capsaicin reduces the amount of substance P in the body. This substance causes pain. Capsaicin may also reduce inflammation.

Patients may need to apply a capsaicin cream several times a day for at least two weeks to see a beneficial effect. The cream might cause a burning sensation on the skin in the early stages of use. It’s important to monitor this sensation and seek a doctor’s or pharmacist’s advice if necessary.

A capsaicin cream mustn’t come into contact with sensitive areas of the body like the eyes, where it can cause irritation. It should also be kept out of wounds. People should wash their hands after using the cream, unless it's being applied to the hands. The medication should be kept out of reach of children and pets.

Capsaicin creams should be used with care due to their ability to harm delicate tissues. A doctor's advice is advisable if someone is considering using the cream for a diagnosed health problem. Safety issues, the capsaicin concentration that is most likely to be effective, and the frequency of application are important points to consider.

Peripheral Neuropathy

Claims and sometimes limited evidence suggest that cayenne pepper or capsaicin can help other pain problems in addition to arthritis. If someone in pain or discomfort wants to know if a capsaicin cream is likely to help their condition, they should consult a doctor. Capsaicin isn't a cure, but it may make a patient feel more comfortable.

One benefit that is relatively well supported by clinical evidence is the use of capsaicin to relieve the pain of peripheral neuropathy. The term refers to nerve damage in the extremities of the body. People with diabetes are especially susceptible to the disorder. The nerve damage may cause numbness, tingling, a burning sensation, and a stabbing pain that sometimes spreads from the damaged area. A patient may also experience muscle weakness and loss of balance.

Dietary Concerns in Arthritis and Acid Reflux

Peppers—especially when they aren't completely ripe—contain a chemical called solanine. Other foods from the nightshade family contain solanine too, including tomatoes, potatoes, and eggplants. Solanine is known to be dangerous at high levels but not at low ones. Some people say that one or more kinds of nightshade make their arthritis or joint pain worse. This has been attributed to the presence of solanine or a related chemical. I’ve seen no scientific evidence indicating that the plants can affect arthritis, however.

People who suffer from acid reflux disease (sometimes known as GERD or Gastroesophageal Reflux Disease) may find that spicy foods such as hot peppers are irritating and make their disorder worse. On the other hand, some people with the disorder experience no ill effects from eating the peppers. In fact, there is some evidence that hot peppers help GERD. Only a small amount of the fruit should be eaten if someone with the disorder wants to test its effects in case the food causes discomfort.

It's important that someone with joint pain or acid reflux makes a decision about whether to eat a food based on their own experience. It would be a shame to drop a healthy food from the diet if it causes no problems. For most people, any kind of red pepper is a delicious vegetable or spice that makes a great addition to meals.

References

• Nutrients in red peppers (sweet and raw) from SELFNutritionData (Data provided by the USDA, or the United States Department of Agriculture)
• Information about carotenoids (including lycopene) from Oregon State University
• Lycopene and cardiovascular disease (abstract) from the National Institutes of Health or NIH
• Scoville scale information from the Smithsonian Magazine (Note that the article was published before the latest extremely hot peppers were created. This should be kept in mind when the article says that hot peppers don't damage the mouth.)
• The Carolina Reaper award for the hottest chilli pepper from Guinness World Records
• Dragon's Breath chili facts from the BBC (British Broadcasting Company)
• Pepper X on the Scoville scale from the National Post newspaper
• Cayenne pepper and appetite from Purdue University
• Capsaicin and arthritis from Versus Arthritis (an organization formed by the union of Arthritis Care and Arthritis Research UK)
• Capsaicin and other possible treatments for peripheral neuropathy from the National Health Service (NHS)
• Diet for arthritis (including a reference to nightshades) from Versus Arthritis
• Chili peppers and health (including a reference to heartburn) from Berkeley Wellness

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2011 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on February 08, 2012:

Thank you for commenting, acaetnna. I love adding peppers to my meals too! They add a nice flavor and color.

acaetnna from Guildford on February 08, 2012:

I just love incorporating peppers in my recipes. Thank you for this valuable information.

Linda Crampton (author) from British Columbia, Canada on November 06, 2011:

Thanks a lot for the comment and the vote, Peggy. I'll have to look for packages of mixed mini-peppers - they sound like a very good idea!

Peggy Woods from Houston, Texas on November 06, 2011:

We get all the colored peppers here in Houston and the orange ones and yellow ones taste sweet like the red ones. Costco (a warehouse store) sells packages of the mixed mini-peppers with all the colors. I love buying those as they are so versatile. Excellent information packed hub! Voted up and useful.

Linda Crampton (author) from British Columbia, Canada on September 28, 2011:

I love the sound of a cayenne pepper paste for massage therapy, JamaGenee! I hadn't noticed orange peppers in the stores either until I read b. Malin's comment. Many of my local stores sell red and green peppers, but the orange peppers are not so easy to find in my area. I'm still looking forward to trying one - they sound delicious! Thanks for the comment.

Joanna McKenna from Central Oklahoma on September 27, 2011:

So much useful information here, Alicia. Thanks! A cousin, btw, who dabbles in massage therapy uses a "paste" of water and cayenne pepper to loosen muscle knots. And I don't recall ever seeing orange bell peppers, but I'll sure be on the lookout for them now. ;D

Linda Crampton (author) from British Columbia, Canada on September 03, 2011:

Thanks for the comment, Michael, and for the interesting information from your doctor. I enjoy cayenne pepper too, although I eat more sweet peppers than hot peppers.

Michael Willis from Arkansas on September 03, 2011:

I am a huge eater of red peppers. Cayenne is one of my favorites. The health benefits of red peppers is good information.

I have always been healthy and a quick healer. My doctor has even mentioned that all of the hot-n-spicy foods I eat are probable part of the reason for that.

Thanks for sharing this hub with us.

Linda Crampton (author) from British Columbia, Canada on September 01, 2011:

Hi, Chatkath. Thanks a lot for the visit and the comment. I think that bell peppers are a great addition to a meal, too!

Kathy from California on September 01, 2011:

Thanks Alicia - what great information! Bell peppers add so much flavor to food but I didn't know all the health benefits! So glad you shared this!

Linda Crampton (author) from British Columbia, Canada on August 28, 2011:

Thank you very much, Prasetio. I appreciate your comments and votes so much! I love red bell peppers too. I like the taste, and it's good to known that they are nutritious. Best wishes to you!

prasetio30 from malang-indonesia on August 28, 2011:

Dear, Alicia. You had never cease to amaze me with your talent in sharing such of useful information like this one. I love red bell pepper. You present valuable hub and I learn much from you. Vote it up!

Prasetio

Linda Crampton (author) from British Columbia, Canada on August 28, 2011:

Thanks a lot for the comment and the vote, Movie Master. I'm definitely going to try orange peppers - I'm eager to see what they taste like!

Linda Crampton (author) from British Columbia, Canada on August 28, 2011:

Hi, kashmir56. I prefer sweet peppers. I like hot peppers too, but in very small quantities! Thanks for commenting.

Movie Master from United Kingdom on August 28, 2011:

Hi Alicia, I have tried the orange peppers, they are sweet and lovely.

I am just a pepper person, love them!

Many thanks for a very informative hub, excellent and voting up.

Thomas Silvia from Massachusetts on August 28, 2011:

All great information within this well written hub about peppers and their nutritious value . . The hot peppers are my favorite .

Linda Crampton (author) from British Columbia, Canada on August 27, 2011:

Hi, b. Malin. I eat red bell peppers and I occasionally eat green and yellow peppers, but I've never tried orange ones. Thanks for the suggestion - I'll have to look for orange peppers and see what they taste like!

b. Malin on August 27, 2011:

The really SWEET peppers are the Orange ones... Have you ever try them Alicia? We have a Wonderful market for just Fresh Fruits and Vegetable...they also sell plants., but no food items. Everything is So Fresh and Cheap! So you can always get Red, yellow, orange or green pepper and NOT be shocked by the price! Good Hub!

Linda Crampton (author) from British Columbia, Canada on August 26, 2011:

Thank you, writer20! What a big price difference between red and yellow bell peppers in your area! I can see why you wait until the red ones are on sale.

Joyce Haragsim from Southern Nevada on August 26, 2011:

I buy sweet red peppers when they are on sale at our supermarket because sometimes the can be as high almost $3 each. I bought two yellow ones on sale for 59cents last week.

Great hub, thank you.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

A Flavorful Plant

Horseradish is a flowering plant that has an edible root with a very pungent and flavorful taste. The grated root is a popular condiment and adds a delicious touch to foods. It's generally eaten in small quantities due to its strong taste and its ability to make the eyes water. Even small amounts of the root may have health benefits, however.

Horseradish has been used since ancient times as both a food and a medicine. It grows in the wild and as a cultivated plant. Grated horseradish root and the sauce made from the root are tasty additions to meat, mashed potatoes, vegetables, and even fruit. The grated root is mixed with vinegar and a little salt (if desired) to make a plain sauce or added to a product such as yogurt or mustard to make a creamy one. The root is used in traditional foods and has cultural uses.

How Did Horseradish Get Its Name?

The horseradish plant has the scientific name Armoracia rusticana. It's not a radish, despite its name. Both plants belong to the order Brassicaceae (also known as the Cruciferae), but radishes belong to the genus Raphanus instead of the genus Armoracia. The word radish comes from the Latin word radix, which means “root”. The parts of the horseradish and the radish plant that are most often used as food are the roots.

Two theories attempt to explain why the plant is known as a "horse" radish. When it was first discovered in Central Europe, it was called meerrettich (sea radish) by some German people, since it produced an edible root and grew by the sea. It's possible that the name was mispronounced in English as mare radish, which later changed to horseradish. Another theory is that the root was named after horses because it’s so large. The word “horse” was once used as an adjective to describe big, strong, or coarse objects.

Grating, Grinding, or Chopping the Root

An intact horseradish root has very little odor. When the root is grated, ground, or chopped, enzymatic activity causes the release of volatile oils from cells. These oils produce the strong taste and smell of fresh horseradish. It’s advisable to grate or process the root near an open window or in an area with good ventilation and to avoid getting the concentrated vapor in the eyes.

As time passes, additional oils are released from the grated root, making the taste stronger and hotter. The addition of vinegar stops the enzymatic activity that produces the oil. A person therefore has some control over the strength of the horseradish. If the vinegar is added soon after grating, the root will taste milder than it would if the vinegar was added later on in the reaction.

How to Make Horseradish Sauce

Where to Find Horseradish

The best flavor and nutritional value can be found in a homemade horseradish sauce. You may be able to find pre-ground roots in your local stores. These are more convenient to use in a sauce recipe than intact roots but may not be as nutritious. Prepared sauces sometimes contain unhealthy ingredients, such as sugar, artificial flavors and colors, and preservatives. Some brands of sauce are healthier than others, however.

Your local produce store may sell horseradish roots, but in my area I need to go to a specialty market or an organic food store to find them. It's also possible to grow horseradish in a garden or a large container. Some gardeners prefer keeping the plants in containers because they can spread aggressively in gardens.

How to Make a Creamy Sauce

Making Horseradish Sauce at Home

A simple and healthy sauce can be made by removing the skin of a horseradish root, grating the root into fine pieces with a kitchen grater, and then mixing the grated horseradish with a little vinegar. Salt can be added if desired. Horseradish sauce is best served right away. When it's stored, its color gradually darkens and its flavor fades.

The sauce can also be made by placing peeled root pieces in a food processor with about two tablespoons of water. Grind the horseradish into fine pieces, then add two tablespoons of vinegar (and a pinch of salt if you wish) and pulse with the food processor.

If you prefer a creamy sauce, mix the grated horseradish and vinegar mixture with sour cream or yogurt. Drain the excess liquid if necessary before adding the horseradish to the sour cream. Some people like to add extra ingredients to the sauce, such as garlic, chives, other herbs, and pepper. Grated horseradish also goes well with mustard and mayonnaise.

Raw horseradish is rich in flavor. When it's cooked, it loses some of its nutrients, hotness, and pungency and becomes sweeter in taste. Like the raw root, however, the cooked one adds an interesting flavor to meals.

Traditional Uses of the Root

Horseradish is a popular addition to many foods, including:

• mashed potatoes
• root vegetables such as mashed turnips, rutabagas, parsnips, and beets
• meat
• fish and seafood
• egg dishes
• stews and soups
• vegetable dips
• fruits such as apples and pears

Cocktail Sauce

Horseradish is also added to cocktail sauce, which is used in shrimp cocktails. The sauce is a mixture of ketchup and other substances. In the United States, one of the other substances is generally horseradish.

Beverages

The root is often mixed with tomato juice. It can add a bite to both alcoholic and non-alcoholic beverages containing the juice. A traditional Bloody Mary cocktail contains tomato juice, vodka, horseradish, and Worcestershire sauce. Other ingredients are often added to the cocktail to make a complex and tasty mixture.

Aioli Sauce

Aioli is a traditional Mediterranean sauce made from crushed garlic mixed with olive oil and salt. To make a horseradish aioli, people generally mix the root with garlic and other ingredients to make a creamy sauce. The other ingredients often consist of some combination of mustard, egg yolk, lemon juice, mayonnaise, salt, pepper, and herbs.

Nutrients in Horseradish Root

Horseradish belongs to the Brassicaceae family of plants, which is also known as the Cruciferae family. The family includes broccoli, cabbage, cauliflower, Brussels sprouts, kale, cress, watercress, radishes, mustard, and wasabi as well as horseradish.

Horseradish root is normally eaten in small quantities, which may limit the amount of nutrients that it provides. Even a tablespoon of the raw root provides a significant amount of vitamin C, however. The root also contains fiber, folate, and smaller amounts of other vitamins and minerals. It's low in fat but is relatively high in sodium compared to other edible roots. Like all plants, it contains no cholesterol.

The phytonutrients in a normal serving of horseradish may be significant, as described below. Unlike nutrients, phytonutrients (or phytochemicals) aren't essential for our survival. They are thought to fight certain diseases, however, and are considered to be important for this reason. Phytonutrients are found only in plants, which is one reason why nutritionists recommend that we include lots of plants in our diet.

Glucosinolates and Isothiocyanates

Like other members of the family Brassicaceae, horseradish is thought to have important health benefits. When the root is chopped, grated, or chewed, the damage to cells causes an enzyme called myrosinase to be released from its storage area inside the cells. This enzyme reacts with horseradish chemicals known as glucosinolates to form isothiocyanates. The isothiocyanates are present in the volatile oil released from the root's cells. They may be beneficial for us

One of the glucosinolates in horseradish is sinigrin. Myrosinase converts sinigrin to allyl isothiocyanate, the same chemical found in mustard oil. Allyl isothiocyanate is the main contributor to the pungent taste of horseradish and the sensation of heat that it produces. In nature, it helps to repel animals that are attacking the plant. Like other isothiocyanates, allyl isothiocyanate may help to prevent cancer. More research is needed to confirm the actions and benefits of the chemical in our body, however.

Researchers at the University of Illinois have found that horseradish is especially rich in glucosinolates. In fact, they say that it has ten times more than the equivalent amount of broccoli. This means that the small quantity of horseradish used as a condiment could provide a significant quantity of glucosinolates. In 2016, the researchers found evidence that alkyl isothiocyanate from horseradish activates enzymes that break down certain cancer-causing molecules. Hopefully, the researchers will eventually show that this process happens inside our body.

"The team suggests that AITC (allyl isothiocyanate) is a good dietary anti-carcinogen, not only because it activates the enzyme responsible for detoxifying cancer-causing molecules, but also because a large proportion of it, 90 percent, is absorbed when ingested."

— University of Illinois News Release

Possible Health Benefits of Horseradish

There are many traditional uses of horseradish with respect to health. At the moment, there isn't much scientific evidence to support these uses. This doesn't necessarily mean that they are worthless. It does mean that we should be cautious when we consider the claims, however.

Food amounts of horseradish should be safe for an otherwise healthy person. An excessive intake of the plant may not be safe and should be avoided. The condiment may irritate the digestive tract and make some intestinal problems worse. It may also cause irritation in other parts of the body. A doctor should be consulted about major health problems and about minor ones that don't respond to horseradish treatment.

Horseradish has traditionally been used in folk medicine to clear the sinuses and remove mucus from the respiratory passages. It's still used for these purposes today. It has also been used to fight coughs, colds, and other infections as well as gastrointestinal problems caused by foodborne illness. Respiratory illnesses and foodborne illness (a problem caused by microbes in food) are sometimes serious. Medical help should be sought if this is the case instead of trying to self-treat the problem with horseradish.

The allyl isothiocyanate in the root may be antibacterial. The chemical has been found to kill bacteria outside the body and may be useful in food preservation. We don't know if allyl isothiocyanate is also antibacterial inside the human body, however, or if there is a sufficient amount of the chemical in a typical serving of horseradish to be significant.

A Delicious Condiment

Horseradish is a delicious condiment to add to the diet, especially in its simplest form—the grated root mixed with vinegar. Its nutritional and potential health benefits are an added bonus.

It may take you a while to get used to the hot taste if you've never used horseradish before, so start with a tiny amount to begin with. Also remember to be careful if you grate or chop the root at home. The fumes can be very irritating. The preparation process is very worthwhile, though. Fresh horseradish is both tasty and healthy.

References

• Horseradish facts from the Horseradish Information Council
• Nutrients in prepared horseradish sauce (brand not stated) from SELFNutritionData
• Health information related to horseradish from WebMD
• Glucosinolates in the root from the University of Illinois
• Antibacterial action of allyl isothiocyanate (abstract) from the NIH (National Institutes of Health
• Effects of isothiocyanates extracted from Armoracia rusticana on antibiotic-resistant bacteria (abstract) from Springer Publishing
• (Potentially) cancer-fighting properties of horseradish from the University of IIlinois

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2011 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on June 03, 2018:

I like eating horseradish too, Peggy. It's a tasty condiment. Thanks for the visit.

Peggy Woods from Houston, Texas on June 02, 2018:

I have never grown horseradish and find it interesting that it can spread rapidly in a garden. This was very informative. I do like eating horseradish in mashed potatoes, cocktail sauce for shrimp, an accompaniment for beef and in Bloody Mary drinks. Thanks for informing us about possible health benefits.

Linda Crampton (author) from British Columbia, Canada on March 12, 2014:

Thank you very much for the comment, MJ. I appreciate it! Horseradish is one of my favorite condiments, too.

Marcy J. Miller from Arizona on March 12, 2014:

Alicia, I love horseradish -- but have never grown it or made my own sauce. This will inspire me to try it, although the critters here are pretty harsh on anything I try to grow. I am surprised to hear horseradish is a cruciferous vegetable; I never made that association.

Thanks for the interesting hub about one of my favorite condiments --

MJ

Linda Crampton (author) from British Columbia, Canada on January 12, 2013:

Thanks for the advice, Bud.

Bud on January 12, 2013:

Movie Master,be careful about planting horseradish in your main garden,as horseradish spreads very quickly and eventually it will overtake your garden.I isolate mine in a four foot by four foot container.

Linda Crampton (author) from British Columbia, Canada on September 11, 2011:

Hi, Jeanne. After ten minutes the horseradish should have been very hot! Perhaps the horseradish root that you were using didn't contain many of the chemicals that produce the hot sensation. You could try using horseradish from another store, or adding the vinegar sooner than ten minutes after grinding in case too many of the volatile oils are escaping before the ten minutes are up.

Jeanne on September 11, 2011:

How long after grating/grinding can you wait to add the vinegar? My husband loves it super hot and even though I waited 10 min. it still wasn't hot enough for him??

Linda Crampton (author) from British Columbia, Canada on August 22, 2011:

Hi, b. Malin. Thanks for the visit and the comment. Yes, horseradish certainly adds a zing to foods! It's one of my favorite condiments.

b. Malin on August 22, 2011:

I too Love Horseradish it add the Zing to Shrimp, Fish, just about anything! And it certainly cleans out ones Sinuses. Wonderful Hub on the Health Benefits and the many uses for Horseradish, Alicia. Thanks for sharing!

Linda Crampton (author) from British Columbia, Canada on August 17, 2011:

Thank you very much, kashmir56! I'm glad that you found the hub useful.

Linda Crampton (author) from British Columbia, Canada on August 17, 2011:

Hi, Maren Morgan M-T. The sensation that you felt was probably due to the horseradish. Freshly prepared horseradish is much stronger than bottled horseradish sauce bought in the stores!

Thomas Silvia from Massachusetts on August 17, 2011:

Thanks for sharing this great information about horseradish and also for the great horseradish sauce recipe !

Useful and vote up !!!

Maren Elizabeth Morgan from Pennsylvania on August 17, 2011:

I had some freshly made horseradish that just about closed up my throat. Is that the vinegar part or the fresh horseradish? It is powerful stuff when it is fresh.

Linda Crampton (author) from British Columbia, Canada on August 16, 2011:

Hi Danette. I've read about the Collinsville horseradish festival. I think that would be an interesting and fun event to attend! This year's festival is over, but the next one takes place on June 2nd and 3rd in 2012. I would visit the festival if I lived nearer to Illinois.

I read an interesting fact on the Collinsville International Horseradish Festival website - the International Herb Association has designated horseradish as the herb of the year in 2011!

Danette Watt from Illinois on August 16, 2011:

I have never had fresh horseradish, just the stuff from the bottle. I live near Collinsville, IL, that claims to be the horseradish capital of the world. They have an annual festival but I've never been there, maybe I should go this year and check out the fresh horseradish.

Linda Crampton (author) from British Columbia, Canada on August 15, 2011:

Thank you very much for the lovely comment and vote, Prasetio!! I think that horseradish is delicious. It's a tasty condiment to add to all sorts of foods. If you try horseradish, I hope that you like it!

prasetio30 from malang-indonesia on August 15, 2011:

Alicia, you have a wonderful hub. Actually I had never knew about Horseradish Root before. I believe this could be a delicious sauce. Thank you very much for your introducing this to us. Well done and you got my vote. Up..Up...and UP!

Prasetio

Linda Crampton (author) from British Columbia, Canada on August 15, 2011:

Hi, Susan. I've never heard of horseradish cheese before. That does sound delicious! Thanks for the comment.

Linda Crampton (author) from British Columbia, Canada on August 15, 2011:

Thank you, Movie Master. I like horseradish too, but I don't like it too hot. Horseradish is supposed to be very easy to grow in a garden or in containers, although I've never tried this.

Movie Master from United Kingdom on August 15, 2011:

I love horseradish, the hotter the better, I think I will plant some in the garden, don't know why I didn't think of that before!

Many thanks for sharing and voting up.

Susan Zutautas from Ontario, Canada on August 15, 2011:

I love horseradish although I have never thought of making my own. A few years ago I came across horseradish cheese. It is delicious. Enjoyed your hub and I will try and make my own horseradish soon.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

A Delicious and Useful Fruit

Quinces are aromatic yellow fruits that taste lovely when cooked. A raw quince is sour and astringent and has a white or pale yellow flesh. When the fruit is cooked for a long time, a seemingly magical transformation occurs. The flesh turns into an attractive orange or red color and the fruit develops a very appealing flavor.

Quince fruits are high in pectin, the chemical that enables both quinces and citrus fruits to gel when they're cooked. They are used to make jams, jellies, and sweet pastes such as membrillo. They are also baked, poached, and stewed. Cooked slices are added to sweet dishes as well as to cheeses and meats. The fruit is sometimes used to make wine, cider, gin, or liqueurs. The cooked fruit is a versatile and enjoyable addition to the diet.

The History of Quinces

Quince trees are very popular in some parts of the world today. They were once a common sight in North American orchards. Individual homeowners often had a quince tree growing in their garden. The tree’s fruits look like a cross between an apple and a pear, which belong to the same biological family as the quince. The plants have the scientific name Cydonia oblonga.

The quince tree is an ancient plant and likely arose in Asia Minor. It was in common use in Ancient Greece and Rome. It's been suggested that the fruit that tempted Eve was actually a quince instead of an apple. The golden apple given by Paris to Aphrodite, the Grecian goddess of love, may have been a quince as well. The fruits were used to fill homes with a fragrant scent (and still are) and were often considered to be a symbol of love.

The first marmalades were made from quinces instead of oranges or other citrus fruits as they are today. The name “marmalade” comes from the Portuguese word for quince, which is “marmelo”.

Quince Trees

Quince trees are highly branched and spread widely. Most reach a height of ten to fifteen feet, but some are a little shorter or taller. They sometimes grow as shrubs instead of trees. The trees bloom in April and May and have attractive white flowers that are tinged with pink. The flowers are self-pollinating, so only one tree is needed to produce fruit. Cross-pollination improves the fruiting ability of a tree, however.

The fruits are green when unripe and become golden yellow when ripe. They are often pear-shaped but may be round. They sometimes have a lumpy appearance. They are generally ready to pick in October or November. The fruits are firm to touch at this stage and are also very aromatic. They will probably still have an astringent taste, except perhaps in the southernmost and warmest part of their range. Though raw fruits are safe to eat, they generally don't taste good until they're cooked. They can be stored in a cool area for a few weeks after being picked.

Quince trees are said to be easy to grow, although they are susceptible to some parasites. They grow best in USDA plant hardiness zones 4 or 5 to 8 or 9. Different sources vary in their recommendations. One disease that may be serious for the plant is fire blight, which is caused by a bacterium. An infected tree develops blackened areas that make it look as though it's been burnt.

As they age, the trees frequently develop an interesting gnarled and twisted appearance. They often live for a long time, easily outliving their owners. This is why some can still be found in old North American orchards and gardens

Quince trees and flowering or ornamental quinces belong to the rose family (the Rosaceae) and are quite closely related to one another. Edible fruits from flowering quinces are sometimes used as substitutes for those from the trees, though some people think they are less flavorful.

Flowering or Ornamental Quinces

Flowering quinces are shrubs belonging to the genus Chaenomeles and are grown mainly as ornamental plants. They are valued for their beautiful red, orange, pink, or white flowers. There was a flowering quince in the garden of my childhood home. I still remember its lovely orange-red flowers.

One popular species in the group is Chaenomeles japonica. The species name "japonica " is sometimes used as a common name for all flowering quinces. "Japanese quince" is another term that is sometimes used for all of the plants in the group.

The fruits of a flowering quince are small and have a golden yellow color. They are edible and can be used to make a jelly, like the larger fruit of their relatives. Some plants may not be ideal for harvesting because of the thorns on their stems, however. In others, the fruits may be too small to be of much use. I don't remember us ever eating the fruit from the flowering quince in my family’s garden.

Making a Jam and a Jelly

To make a jam, quinces are first peeled, cored, and cut into pieces or coarsely grated. Some cooks prefer to leave the peel on the fruit. The peel may have a fuzzy coating, which can be removed with a wet cloth.

The quince pieces are covered with water and boiled. Sugar is added to taste, usually after the quince has cooked for a while and has softened. Most recipes suggest between a 2:1 to 1:1 ratio of fruit chunks to sugar.

Quince cores contain pectin. The cores can be placed in a muslin or cotton cheesecloth bag and then suspended in the boiling water to add extra pectin to a jam. Another way of adding extra pectin is to partially cook quince slices that still have their cores intact. When the slices have become soft but haven't disintegrated, the cores should be removed. The slices should then be chopped into smaller pieces and cooked until the jam is ready. A jelly can be made from water in which quinces have been boiled.

One test that can be used to check whether a jam or jelly is ready to remove from the stove is to place a spoonful of the mixture on a very cold plate. If the mixture wrinkles and doesn't flow when it's touched, the jam is ready. Finished quince jam must be placed in sterilized jars and should be processed in a boiling water bath to ensure that bacteria and mold are destroyed.

Quince seeds shouldn't be eaten. Although they don't seem to have been studied in detail, researchers say that they poisonous, especially if they are ingested in large amounts. They are believed to produce hydrogen cyanide in the body.

Membrillo

Membrillo, sometimes known as dulce de membrillo, is a sweet quince paste. "Membrillo" is the Spanish word for quince. The paste is especially popular in parts of Europe and Central and South America. It's spread on bread, toast, crackers, and cheese and is used in pastries.

Membrillo is made from a mixture of quince, sugar, and water that has been slowly cooked. Although membrillo is referred to as a paste, it actually has a dense, jelly-like texture. It's sold as a block of gelled quince that maintains its shape. The block is sliced as needed. The slice softens as it's spread over food.

In North America, membrillo is most likely to be found in ethnic or gourmet food stores. It may also be found in health food markets—especially those belonging to large chains—and in farmers markets. I have never stored membrillo, but it's said to stay fresh for at least three months when kept in a refrigerator.

The color of cooked quinces is produced by the conversion of chemical precursors in the fruit into pigments called anthocyanins during the cooking process. Anthocyanins have a rich red, purple, or blue color, depending on the types that are produced.

Manchego Cheese

Membrillo is often paired with Manchego, a Spanish cheese made from the whole milk of Manchego sheep. These sheep traditionally live in the La Mancha region of Spain. They graze on plants growing on a high plateau that is located about 2,000 feet above sea level. Sheep's milk contains twice as much butterfat as the milk from most cows and goats.

Manchego cheese has a rich but not overbearing taste and a unique flavor that is sometimes described as "nutty". The flavor becomes more intense as the product is aged. The cheese is classified as semi-soft (or semi-hard). Versions aged for a short time are softer than ones aged for longer. Local versions of the cheese are sometimes made from unpasteurized milk while exported ones are made from pasteurized milk.

The inedible wax rind on the surface of true Manchego cheese has a distinctive zigzag pattern that resembles the weave of a basket. Originally, this design was created by the grass press used to make the cheese. Today it's applied artificially.

Like membrillo, Manchego cheese is generally available in specialty stores in North America instead of local grocery stores. Some markets temptingly display the cheese and membrillo next to each other.

Nutritional Benefits of the Fruit

Quinces are rich in vitamin C, but some of this vitamin is lost when a fruit is cooked. Unfortunately, most quinces are far too sour to eat in their raw form, although researchers are creating new, sweeter varieties that can be eaten when they are raw. The magic of cooking is generally required in order to change an unappetizing raw quince into a delectable food.

Quinces provide fiber, especially if the peel is left on. They are low in fat and sodium and contain a significant amount of copper, potassium, and iron. They contain smaller amounts of other minerals and vitamins. Research indicates that they contain other beneficial chemicals as well, though more studies are needed to determine the quantities that are present. The fruits are low in calories, but the sugar that is sometimes added to them increases the calorie count.

Different varieties of Cydonia oblonga exist. Their fruits may have different shapes. Some are round, some are pear-shaped, and some are lumpy.

Where to Find Quinces

In North America and Europe, quinces are available in autumn in farmers markets, specialty produce stores, and occasionally supermarkets.

Some people have quince trees or flowering quince bushes growing in their gardens and can harvest their own supply of fruits. Others may know someone who grows the plants but doesn't want to cook the fruits and is willing to donate the quinces from their garden.

If a person doesn't want to make their own quince products or doesn't have time to cook the fruits, they can buy quince jam, jelly, and membrillo both in stores and online. Dried and sweetened fruit is also available.

A Heritage Fruit for Today

There seems to be a renewed interest in quinces in North America. They are definitely worth investigating. Their delightful aroma fills a room with scent and the lovely, sweet, and slightly tart flavor of the cooked fruit goes well with many foods. The availability of prepared products enables people to sample the taste.

It may not be possible for many of us to pluck a quince fruit from a tree and immediately eat it, as we can do to an apple or a pear, but today's fans of the fruit are rediscovering what North Americans of the past knew well. It requires a bit of effort to coax a quince to produce its wonderful taste, but the effort is very worthwhile.

References

• Information about Cydonia oblonga from Cornell University
• Flowering quince facts from the Missouri Botanical Garden
• How to grow quinces from the Royal Horticultural Society
• Quince history and some historic recipes from the Historic Food website
• Nutrients in raw quinces from SELFNutritionData (Data provided by the USDA, or United States Department of Agriculture)

Questions & Answers

Question: Can I still eat Quince jam if the fruit doesn't turn red?

Answer: You can eat it, but it may not taste very good. Quinces are safe to eat when they are raw, but most varieties are astringent and unpleasant to taste at this stage.

© 2011 Linda Crampton

Comments

Larissa on January 18, 2015:

We have a quince "tree" in our grdean and I made some Membrillo with them, as I had no idea what else to do with it so will definitely give that a try next year. Lovely to have ideas, felt quite special to have some as I've never seen them for sale before, thanks missy! Kellie xx

Linda Crampton (author) from British Columbia, Canada on October 17, 2011:

Hi, boeregirl. Some factors that would help quince jelly set are adding more sugar as it boils , adding a small amount of lemon juice or, if necessary, adding commercial pectin.

boeregirl on October 17, 2011:

I have peeled and cored my quinces and they have been boiling for ages but it is still not jelly like....Help!! What have I done wrong?

Linda Crampton (author) from British Columbia, Canada on September 28, 2011:

I enjoy quince jam too, Lynne! Thank you for commenting.

Lynne on September 28, 2011:

Just made 6lb of Quince jam and left a little in a dish to sample........delicious :)

Linda Crampton (author) from British Columbia, Canada on August 08, 2011:

Thank you for the comment and the vote, Eiddwen. It's worth trying quince at least once - you may discover that you love its taste!

Eiddwen from Wales on August 08, 2011:

I have never tried quince but I will be giving it some serious thought now.

thank you for sharing this one. Useful/up for this one.

Take care

Eiddwen.

Linda Crampton (author) from British Columbia, Canada on August 07, 2011:

Hi, Danette. Quinces are sometimes hard to find, but they're a good fruit to experiment with if you do find them!

Danette Watt from Illinois on August 07, 2011:

Hmmm, never tried a quince but after reading this, I'll have to look for one in the store.

Linda Crampton (author) from British Columbia, Canada on August 07, 2011:

Hi, Prasetio! Thank you very much for the vote.

prasetio30 from malang-indonesia on August 07, 2011:

This is a new fruit for me. I had never knew about Quince Fruit before. It's like a guava in my country. Thanks for share with us. I also enjoy the video above. Vote it up!

Prasetio

Linda Crampton (author) from British Columbia, Canada on August 06, 2011:

Thank you for the visit and the comment, Sandyspider.

Sandy Mertens from Wisconsin, USA on August 06, 2011:

Very interesting and sounds tasty.

Linda Crampton (author) from British Columbia, Canada on August 06, 2011:

Good luck with your next batch of quince marmalade, Tina! Thank you very much for the comment.

Christina Lornemark from Sweden on August 06, 2011:

I tried to make marmalade from quince fruit but somehow I didn't do it right. I wish I had this hub before I throw away my last quince bush! Your hub makes the quince marmalade look and sound so tasty. I know my neighbor have some bushes and I will ask her if she can spare me some so I can try again! Thanks, this was very interesting!

Tina

Linda Crampton (author) from British Columbia, Canada on August 06, 2011:

Thank you, kashmir56. I appreciate the comment and the vote. Quince jam tastes very nice!

Thomas Silvia from Massachusetts on August 06, 2011:

This delicious hub has made me hungry for some jam or marmalade, thanks for all the great info very interesting !

Vote up !!!

Linda Crampton (author) from British Columbia, Canada on August 06, 2011:

Thank you for the comment, CMHypno. I occasionally find quince jam in my local stores, although it's usually a jam made of quince and another fruit. Hopefully I'll find quinces in the markets in the autumn. We used to have Japanese quinces in our garden when I was a child. They had lovely flowers, but we never did anything with the fruit. What a waste!

Linda Crampton (author) from British Columbia, Canada on August 06, 2011:

Hi, b. Malin. I think that quince is such an interesting fruit - it tastes horrible when it's raw and wonderful when it's cooked! I would like to try the types of quinces that taste good when they're raw, but I've never found them. Thank you for commenting.

CMHypno from Other Side of the Sun on August 06, 2011:

It all sounds delicious Alicia. I have never tried quinces, so I will have to find some jam or jelly to try out

b. Malin on August 05, 2011:

Well this was so Interesting and Educational Alicia. I learned a lot about Quince Fruit and it's many uses...Thank You. I've never made Jam or Jelly, but who knows I just might be tempted now...Mmmm. I also Enjoyed the Video.

Linda Crampton is a teacher with an honors degree in biology. She enjoys exploring nutrition as well as the culture and history of food.

Healthy Salad Greens

Summer is a wonderful time of year for salad lovers. In summer, the widest variety of salad greens is available. Fresh greens from gardens or markets are tasty and very nutritious. Three interesting and tasty plants that can be found in non-traditional markets and sometimes in traditional ones as well are purslane, mizuna, and tatsoi. In North America, purslane can also be found growing in the wild. In some areas, mizuna and tatsoi are available all year long in prepared salad mixes.

When you’re buying salad greens, don't restrict yourself to iceberg lettuce, which is sometimes nutritionally poor compared to darker greens. In addition to visiting your local supermarket or corner store to buy vegetables, try to find farmers markets, organic food stores, and Asian markets. These are all good places to discover new types of plants to add to salads. Growing the greens yourself would be beneficial if you have the space and a suitable environment.

Nutrients in Salad Greens

The darker-colored salad greens are rich in beta-carotene, which our bodies convert into vitamin A. They are great sources of folate as well. Folate is one of the B vitamins. Greens also contain other B vitamins as well as vitamin C. Some leafy greens are good sources of Vitamins E and K. In addition, salad greens contain important minerals such as magnesium, potassium, calcium, iron, manganese, and zinc.

Green vegetables contain beneficial molecules known as phytonutrients or phytochemicals. Unlike vitamins and minerals, phytochemicals are not essential for our survival but are believed to reduce the risk of some diseases.

It’s important to eat a small amount of a healthy oil with salad greens, since nutrients such as beta-carotene and vitamins E and K are fat soluble. They need the presence of fat in order to be absorbed through the lining of our small intestine. Healthy fats and oils have health benefits of their own.

Purslane

Purslane is a popular food in the Mediterranean region. It grows wild in the United States and Canada and in many other parts of the world, where it's often regarded as a weed. It's a small plant with thick and succulent stems and leaves. It produces yellow flowers and reproduces from stem pieces as well as seeds.

Purslane has a great ability to survive drought. Its seeds can survive in the soil for many years. It can be a hard plant to eradicate. Some people who know about the plant's nutritional benefits don't want to eradicate it. If you plan to gather wild purslane for food, remember to be absolutely certain of the plant's identification before you harvest it. In addition, don't eat plants from an area that has been sprayed with pesticides or is close to vehicle traffic.

Cultivated varieties of purslane can be bought from garden stores. Some people think that cultivated purslane tastes better than the wild kind, while other people have the opposite opinion. Both the stems and the leaves of purslane can be eaten. They have a crunchy texture when raw and have a sour, tangy, and slightly peppery taste.

Nutrients in Purslane

Purslane is a good source of antioxidants, including beta-carotene, vitamin C, and vitamin E. Antioxidants help to prevent cell damage caused by the free radicals produced during oxidation. Purslane also supplies us with calcium, magnesium, and potassium. It contains a significant amount of alpha-linolenic acid (ALA), which is a type of omega-3 fatty acid.

ALA is an essential fatty acid—one that our bodies cannot make. It's believed to play an important role in preventing heart disease and in maintaining healthy blood vessels and a healthy blood pressure. Inside the body, ALA molecules are converted into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), long-chain omega-3 fatty acids found most abundantly in oily fish. Like ALA, EPA and DHA are thought to have important health benefits.

Researchers say that the body's conversion of ALA into EPA and DHA isn't very efficient. In addition, since purslane plants are small, a large number of them would have to be eaten to supply the body's daily ALA requirement. Nevertheless, the plants can make a valuable contribution to our daily omega-3 intake.

Mizuna

Mizuna has saw-toothed leaves and a mild, peppery taste. It’s sometimes known as Japanese mustard. It's believed to be native to China but is especially popular in Japan. Like other salad greens with medium or dark green leaves, mizuna is nutritious. It provides us with beta-carotene, vitamin C, calcium, and iron.

Mizuna is eaten raw and is also steamed and boiled. In some parts of the world, it's a popular ingredients in soups, hot pot dishes, and stir-fries. It's also enjoyed as a pickled vegetable in some cultures.

Boiling salad greens—or any green vegetable—is not the best way to cook them. The water-soluble nutrients leach out of the leaves and enter the boiling water, which is generally discarded. Vitamin C and the B complex vitamins are water-soluble.

Tatsoi

Tatsoi is another popular Asian salad green. It grows as a low rosette of leaves, which are dark green, spoon-shaped, and often glossy. Tatsoi has a mild flavor that resembles the taste of mustard. Its leaf shape and taste give it the alternate name of spoon mustard. The University of Arizona describes it as having a "distinctive but subtle flavor."

I've never grown tatsoi, but it's said to grow rapidly and to be an easy plant to cultivate. Like mizuna, it's a cut-and-come-again plant and is sometimes found in salad green mixes.

The leaves and stems of tatsoi are usually eaten raw. The plant is also steamed, boiled, and used in stir-fries. The leaves are added to soups. This is generally done at the end of the cooking period so that the hot water softens the leaves without overcooking them. The leaves are also sautéed. Tatsoi contains a high level of beta-carotene, vitamin C, vitamin K, calcium, and potassium, as well as some iron.

Maximizing Nutrition in Green Salads

Nutritionists say that many of us don’t eat enough vegetables. Salads are an excellent way to increase our vegetable and nutrient intake, especially if we eat a wide variety of salad greens. Different greens contain a different combination of nutrients, so eating many kinds will help ensure that we get a wide range of nutritional benefits.

I nearly always eat my salad greens raw and very rarely cook them. My favorite salad oils to enhance nutrient absorption and add an interesting taste are extra virgin olive oil and unrefined sesame oil. Many other healthy oils are available in stores. I often add kelp or dulse flakes or granules to my salads as well as oil. Kelp and dulse are good sources of iodine and have a much lower sodium content than table salt.

Additions to Salads

The addition of dried or fresh fruit to salads provides extra nutrients. The sweet taste of fruit combines nicely with the sharper taste of the salad greens. Good dried fruits to add include raisins, currants, pieces of dates, figs, dried apricots, and dried plums. Good fresh fruits to mix with salad greens include sliced apples, pears, oranges, bananas, peaches, pineapple, and cantaloupe. Grapes, sweet cherries, and berries such as blueberries and strawberries are also nice additions.

A salad can be turned into a complete meal by adding a protein such as beans. Hard-boiled eggs and cheese can also provide protein for someone who is a vegetarian rather than a vegan. The salad can be made more filling by adding other vegetables in addition to salad greens, such as tomatoes, onions, cabbage, carrots, cucumber, sliced beets, peppers, radishes, celery, and sprouts. Nuts and seeds are great additions, too.

Convenience of Packaged Salad Greens

Bags or plastic containers of pre-washed salad greens are available in many stores throughout the year. Spinach, romaine lettuce, arugula (also called rocket), endive, chard, mizuna, and sometimes tatsoi can be found in packages of salad greens. Although prepared greens are more expensive than fresh ones, they are a good way to increase nutrition. It’s very easy to open the refrigerator, grab a handful of greens, and add them to a sandwich or a meal.

One serious disadvantage of packaged salad greens, besides the cost and the use of plastic in the packaging, is the risk of Salmonella, E. coli, or Listeria poisoning. In North America, there have been several outbreaks of foodborne illness in recent years, which have been traced to bacteria growing on packaged salad greens. It's very important that prepared salads are produced safely, kept refrigerated from the time when they are packaged to the time when they are eaten, and used well before their expiry date.

Salads: Versatile, Nutritious, and Delicious

Eating salads is a great way to boost vegetable intake. A salad is quick and easy to make. All that has to be done is to wash the greens, remove any excess water, and then add a healthy oil. Packaged greens make the process even easier. Additional ingredients can be added to change the salad from a snack or one course of a meal into a complete meal. Making a salad gives someone a chance to be creative and to discover new and delicious flavor combinations.

Although salads can be made all year, summer is the best time for someone to discover new greens that they've never eaten before or that they've never eaten in their fresh form. A visit to a local farmers markets can be a productive trip at this time of year. Interesting greens such as purslane, mizuna, and tatsoi may be found at the market. They can be great additions to the diet.

References

• Health benefits and safe handling of salad greens from Colorado State University Extension
• Nutrients in purslane from SELF Nutrition Data (which obtains and reorganizes data from the USDA, or the United States Department of Agriculture)
• Mizuna facts from the Royal Horticultural Society
• Information about tatsoi from the University of Arizona

© 2011 Linda Crampton

Comments

Linda Crampton (author) from British Columbia, Canada on December 03, 2019:

I like your description of festive food! Thank you very much for the comment, Liza.

Liza from USA on December 03, 2019:

I enjoy eating salads before eating a heavy meal, particularly during the holidays. The festive food on the table can be very devilish.

I enjoy reading your article about the type of greens that we can make salads, especially ones that I never heard before. So thanks for sharing this informative article, Linda.

Linda Crampton (author) from British Columbia, Canada on January 30, 2015:

Hi, Kristen. Thanks for the comment. I enjoy eating salads too, especially when they contain a variety of greens.

Kristen Howe from Northeast Ohio on January 30, 2015:

Great hub. I've been eating salads for a year now. I never heard of those salad greens. But I'll give them a try sometime this year.

Linda Crampton (author) from British Columbia, Canada on May 10, 2012:

Thank you for the comment, hi friend.

hi friend from India on May 10, 2012:

Yummy. Great hub

Linda Crampton (author) from British Columbia, Canada on July 26, 2011:

Hi, Chatkath. Homegrown salad greens are the best! I love the flavor of produce that I grow in my garden, then pick and eat straight away. The food tastes delicious, and it's good to know that it's nutritious too.

Kathy from California on July 26, 2011:

Thank you Alicia, I love all these tasty little greens but could never name most of them. My Mom used to grow a variety of salad greens and they were so good! Turned me into a salad lover! Great Job.

Linda Crampton (author) from British Columbia, Canada on July 26, 2011:

Hi, Tina. Thank you for the visit. I eat a lot of salads in summer too, and I love exploring markets to find new varieties of salad greens and herbs that I've never tried before. I like to experiment with new flavors in my salads.

Christina Lornemark from Sweden on July 26, 2011:

This was all new sorts of salad for me but they sounds interesting and I will try to find some in a store. I eat much salad especially during the summer period when they are fresh. Thanks for all the information about the health benefits, it is always good to know.

Tina

Linda Crampton (author) from British Columbia, Canada on July 26, 2011:

Thank you for the comment, Movie Master. Mizuna picked fresh from the garden would taste wonderful! I'm limited in what I can grow in my garden because there are two active dogs in the family that need space to run and play, but I'll definitely have to find space for more salad greens in the garden or in a container!

Movie Master from United Kingdom on July 26, 2011:

Hi Alicia, I love eating salad and enjoying the different varieties of lettuce, Mizuna is one of my favourites I love it's peppery taste, I have grown some this year and it's delicous straight from the garden.

Thanks for sharing a great hub, I have enjoyed reading about the benefits of the the different varities.

Linda Crampton (author) from British Columbia, Canada on July 24, 2011:

Hi, applecsmith. Thanks a lot for your comment and vote. I love eating salads, too. They're so nice to make on a hot summer day when I don't feel like cooking! It's easy to make them tasty and nutritious too.

Carrie Smith from Dallas, Texas on July 24, 2011:

Yum! I love eating salads, especially in the summer months when the farmers market has so many varieties of food. I enjoyed reading this, and learned something new about the different kinds of lettuce and greens.

Thanks for sharing! Voted up and interesting