The new Puritans: Food Bullies . . .

@failures art,

Your a bigger fool than i thought you if you really believe i'm going to cooperate with your childish effort to pick a fight.

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@firefly,

I had a can of the "heat and serve" chicken soup for lunch. By and large, i think that the soup is not better than the condensed, canned soups. Mostly they have big chunks of veggies which you don't get in the condensed soup. Mame has listed the low salt, low sugar foods, and i would respond to that that i like salty food, so when i get a can of soup like that, i add salt. I don't particularly care for sweetened foods, and that inculdes prepared foods to which sugar in one form or another had been added for decades. Many types of peanut butter are a good example of sugar being added to a food that doesn't need it, and tastes better without it.

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@Mame,

Quote:

Will they ever, or have they, come up with a salt-free salt? lol Probably they have!

They already make a sodium free salt--it's made from potassium chloride instead of sodium chloride.
http://www.orau.org/ptp/collection/consumer%20products/lowsodiumsalt.htm

For cooking, I use a reduced sodium salt, which tastes exactly like regular salt to me.

http://s.shld.net/is/image/Sears/033W021648930001_20100324080311298?hei=248&wid=248&op_sharpen=1&resMode=sharp&op_usm=0.9,0.5,0,0

I do not miss the excess salt when I use reduced sodium products (mostly canned soups and V-8 Juice)--they taste just as good, if not better, to me than their full salt counterparts. On the other hand, some salt free products (like salt free cottage cheese, for instance) taste absolutely vile to me. If reducing the salt really ruins the flavor of a food item, I'll opt for the full salt variety. I try to eat healthier, but I also want to enjoy my food.

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@ehBeth,

ehBeth wrote:

That's not how marketing/sales works.

It is, however, how supply and demand for jointly-produced goods works. And as long as every grain of wheat delivers the same quantity of gluten per unit of pure starch, high-gluten bread and zero-gluten bread are jointly-produced goods.

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@Cycloptichorn,

Quote:

That's why I buy organic fruits and veg... at the farmers market. Cut out the middle-man. He's useless for this anyway.

Same with meat. I buy good-quality meat, and it is expensive. But then again, it's supposed to be expensive. The idea that good quality ANYTHING is cheap is an odd idea indeed.

Somehow, it's the opposite over here. I grew up with a mother who bought her fruit and vegetables from farmer's markets - literally across the street from our house. So she'd buy a bushel of corn or tomatoes or peaches and can or freeze them (there were eight people in our family- so she had to buy in big quantities) and every month she'd put a meat order in at the butcher.

I was just thinking the other day about the way she'd tell me to go get a potroast to thaw out of the freezer and I'd have to dig through all those packages wrapped in that cream-colored butcher paper, taped with masking tape and find the one with POT ROAST written on it in marking pen.

Anyway - it was cheaper for her to feed our family that way. But then it changed...I don't know when, but by the time I had my family, it was more expensive to shop and feed a family that way.

But over here - the farmer's markets and butchers are often cheaper than the supermarkets. I was surprised to find that. I remember the first time I ran out of something as I was cooking over here and I ran down the lane to the road side stand and when I compared the prices to what I knew I paid in the grocery store - they were lower.
Even our little corner shop is often cheaper- whereas in the US, it's always cheaper to buy anything in the supermarket as opposed to a small shop.

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Potatoes can be FULL of nutrients - it all depends on how you cook them:
One of my favorite lunches is Leek and Potato Soup

Quote:

Nutrition Facts
Serving size = about 2 cups
Servings = 8
Amount Per Serving

Calories 146 Calories from Fat 20
% Daily Value
Total Fat 2g 4%
Saturated Fat 1g 7%
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 225mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 9%
Sugars 8g
Protein 6g
Vitamin A 13% Vitamin C 36%
Calcium 17% Iron 8%
Vitamin K 33 mcg Potassium 635 mg
Magnesium 46 mg

Quote:

POTATOES Potatoes are a good source of Vitamin C, potassium, folate, calcium, iron and vitamin B6. They also contain varying amounts of fibre depending on the variety used.
Potatoes belong to the "starchy carbohydrate" group of foods and nutritionists recommend that we all eat more of this group of foods than is currently the case

LEEKS
Leeks provide lots of vitamin C, vitamin B6, vitamin K, vitamin A, folate, iron, magnesium and fibre. The only downside for leeks is that they contain, for vegetables, a larger than normal amount of sodium.

My kids LOVE potatoes- and they love this soup. I don't feel guilty about counting potatoes as a serving of a vegetable at all and wouldn't feel guilty unless I fried them - and I never do - I never fry anything.

1 Reply

@Thomas,

Always nice to meat another Seitan-worshipper. Twisted Evil

Cycloptichorn

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@aidan,

I wish I could remember to grow some sorrel; I used to keep a patch in our garden. I should probably send online for sorrel seeds. Fabulous in sorrel potato soup (Jane Grigson's recipe).

Just checked, she called it Margaret Costa's Green Soup.

from the unitynorthchurch website, instead of my copying my book -
MARGARET COSTA'S GREEN SOUP
(From Jane Grigson's Vegetable Book)

4 medium potatoes, peeled and diced
1 medium onion, chopped
4 cups of vegetable or chicken stock
salt, pepper, grated nutmeg
pinch of sugar (optional)
2 handfuls of sorrel, washed and de-ribbed
Cook onion and potatoes in stock. Add seasonings. Bring to a boil, turn down to a simmer and cook until the potatoes are done. Puree the soupein teh blender with the sorrel leaves, until smooth and bright green. Return to the pan and check seasonings. Do not boil the soup after the sorrel has been added - sorrel will become dark green and lose some of its flavor. This is the basic soup.

Toppings and Options:
You can add 1/4 cup of heavy (whipping) cream. Or a dollop of plain yogurt or sour cream. Sprinkle with chives. Serve it hot or cold. It will thicken a bit when cold. Serve with bread cubes, croutons, or garlic toast.

(osso - I never added cream, etc.)

1 Reply

@ossobuco,

Ummm....I like sorrel, osso, and that soup sounds good. Have you eaten it cold? I think I might like it that way as well.

0 Replies

The new Puritans: Food Bullies . . .

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