EXPLORE:

Good Food. Bad Rap.

Good Food. Bad Rap.

Keeping track of the ever-shifting winds of nutritional research can make you dizzy. Turns out that the rumors about some of our favorite ingredients are unfounded.

Honey
Just because it’s sweet, doesn’t mean it’s bad. Honey has been painted with the same broad brush as refined sugars, but this natural sweetener has many benefits, including:

  • Antibacterial properties that can hamper the growth of foodborne pathogens such as E. coli and salmonella.

  • The potential to clear up stuffy noses and ease allergies triggered by pollen.

  • Calming inflamed membranes, easing coughs, and fighting infection.

Note: In general, darker honeys contain more vitamins than lighter ones and also provide more trace minerals such as calcium, magnesium, and potassium.

Potatoes
The once beloved white tuber has been knocked off its throne by the righteous sweet potato. But don’t go dissing the humble spud. Its many redeeming qualities include:  

  • Potassium. Potatoes have nearly twice the amount of this essential nutrient (759 mg per serving) as bananas (422 mg). According to a recent study in the Journal of the American College of Cardiology, adding just 1600 mg of potassium a day to your diet can lower your risk of stroke by 21%.

  • Fiber and protein to help you feel fuller than you might with some other carbohydrate-rich foods.

  • Vitamin C and iron.


Canned and Frozen Fruits and Vegetables
Produce doesn’t have to be fresh to be good for you. Research shows that canned and frozen vegetables retain most of their nutrients. As long as they are processed without added sugar or sodium, there’s no reason to ban the can.  

  • Equally nutritious. Canning and freezing actually preserves some nutrients that are depleted when fresh produce is stored at home for several days.

  • Less expensive.

  • Helps cut down on food waste.

Our executive chef of R&D and resident knife nerd, Alan Li, walks us through the steps of keeping a sharp edge. 
Let's Talk About Fat
Sun Signs—January 2017
Basil-mint pesto