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Do You Know Nutrition: White or yellow cheese - which is better?

By By Phylis Canion
March 27, 2012 at midnight
Updated March 26, 2012 at 10:27 p.m.


I recently bought a white cheddar cheese that was actually delicious. I wonder why it was not yellow? Has something been added to make it white?

Quite the contrary - most cheese is naturally white, not yellow, burgundy, pink or any other color. The cheese industry has perfected methods of changing a good, quality, nutritious product into a chemical smorgasbord.

The following is just a partial list of chemicals used by the cheese industry: malic acid, tartaric acid, phosphoric acid, alginic acid, aluminum potassium phosphate, diacetyl sodium, carboxymethyl cellulose, benzyl peroxide and an unbelievable number of dyes and coloring agents.

These additives are used to enhance, flavor, look, smell and texture of cheese. Best bet: Buy the white cheese.

What is the difference between fats, oils and shortenings?

The basic difference between fats and oils is that fat is usually solid at room temperature and oil is liquid. If the fat is from an animal source, it is usually solid. However, a vegetable source oil is usually liquid.

Shortening is a solid fat at room temperature and can be either an animal or vegetable fat. The better variety of shortening will have the word "pure" on the label.

If the shortening label does not say "pure" or "organic," the product may contain a number of additives, added to increase life, that can affect the smoke point (the point at which the oil starts deteriorating).

Safflower oil and Avocado oil have high smoke points of 510 degrees and 520 degrees, respectively, which are excellent choices.

I love tomatoes, but they are too acidic for me. Any suggestions as to how I can reduce the acidity in tomato products so I can have an occasional spaghetti sauce?

For those individuals who are unable to eat tomato-based foods and sauces because of their high acid levels, there is a simple solution.

When chopped, carrots can be added to any tomato or pasta dish to reduce acidity without affecting the taste. The high fiber content of the carrot seems to be the magic trick.

Thought for the week:

Prevention saves the body the stress of being sick.

The next free nutrition class will be May 14 at Organic Emporium.

Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant, email her at doc.phyl@yahoo.com. This column is for nutritional information only and is not intended to treat, diagnose or cure.

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