While scrolling through Pinterest one day, I came across a really neat recipe for making your own quick, healthy, popsicles using only two ingredients: fruit and coconut water! No added sugar, …
Today’s visit to the Downtown Glendale Farmers Market was unique in that I didn’t walk over by myself! I was joined by Kimberly Beck, a new friend who I …
Scientists from the National Heart and Lung Institute at Imperial College London have suggested that fast food restaurants supply their customers with cholesterol-lowering statin drugs alongside their heart-challenging meals. I wonder if salads are as scarce as IQ points in their neck of the woods. Do they really think this is the solution?
Senior author of the study, “Dr.” Darrel Francis states, “Statins don’t cut out all of the unhealthy effects of burgers and fries. It’s better to avoid fatty food altogether. But we’ve worked out that in terms of your likelihood of having a heart attack, taking a statin can reduce your risk to more or less the same degree as a fast food meal increases it.”
Am I the only one appalled by this? I mean, is there anyone, anywhere, nodding their head yes to this and hailing it as a scientific breakthrough or even as a good idea? I can only pray that this is some sort of deeply satirical suggestion that the American Journal of Cardiology decided to print in the hopes that it would wake somebody up out of their Whopper-induced nap and make them see the very real and very tangible dangers that fast food presents. Beyond being practically devoid of any nutritional value, it is extremely taxing to your body and your health.
Although I’ve long been a fan of roasting beets (not to mention pickling them), after disposing of the beet greens several times, I thought it quite wasteful and set out to make a side dish with them. I soon found that I almost enjoyed the beet tops more than the beets themselves, and I’ve never tossed them out since.
While the beetroots are certainly a healthy choice, packing quite a dose of folate, vitamin C, manganese, potassium, and fiber, the beet greens are an excellent source of iron, and provide a good serving of vitamins A, B, C, and K.
The deep violet-red betalain pigments from the beetroot and the beet stems have been shown to have high antioxidant properties and are being heavily researched in the prevention of cancers. The beet greens are a rich source of green chlorophyll which has been shown as an effective in the prevention and treatment of liver, skin, and colon cancer.
Besides all that, they’re damn delicious, and as such, it only makes sense to eat them. Plus, they’re easy to prepare and you’re not paying extra for them, so STFU and cook them already. Oh, right, you probably want a recipe…