Jilbean

Reviving An Heirloom Corn That Packs More Flavor And Nutrition

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“That’s why farmers moved to higher-yield [varieties],” explains Algiere. “They can get more corn per acre at lower quality.” Farmers produce for bulk because they’re paid by the bushel, not by the color or the flavor. So varieties such as New England Eight Row Flint corn may produce great taste, but they’re not really commercially viable unless you convince more people to pay for taste over volume. The Cotton Candy Grape: A Sweet Spin On Designer Fruit That’s what chef Barber is doing at Blue Hill. He serves a polenta made from the Eight Row Flint corn grown at Stone Barns. And when I tasted it, I was surprised.
For the original version including any supplementary images or video, visit http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition

Tofu nutrition facts

“Don’t get duped by ingredients listed as ‘natural flavorings, she says. They are the same as ‘artificial flavors.'” Can tofu affect your brain? Possibly. A study published in the Journal of the American College of Nutrition involving Japanese-American men living on Oahu concluded that higher midlife tofu consumption was associated with cognitive impairment and brain atrophy later in life. Now that’s food for thought.
For the original version including any supplementary images or video, visit http://www.mnn.com/food/healthy-eating/stories/tofu-nutrition-facts

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