The signature blue veins in blue cheese come from the injection of penicillin culture that results in the signature tangy taste. Included in sauces, salads and served at room temperature with wine, fruit and nuts, blue cheese is a significant cheese in the American diet.
Read more →
The average American diet includes 8 oz. of meat each day, twice the world's average, according to "The New York Times." If you have concerns about heart disease, the number one health problem in the U.S., restricting your consumption of meat is important.
Read more →
The lotus plant originated in India and is currently cultivated primarily for food and herbal medicine. All parts of the plant are used, but the primary active ingredients are found in the roots and seeds. A typical medicinal dosage for lotus tea is 6 to 15 grams per day.
Read more →
Jasmine green tea is a blend of two plants: regular green tea and jasmine flowers. The preparation involves spreading a layer of jasmine flowers on top of green tea leaves. The tea absorbs the scent and flavor of jasmine, which is known for its aromatic qualities.
Read more →
Hawthorn, also known as may flower, is a dense, thorny bush related to the rose family that grows in areas with moist climates throughout the world. Hawthorn tea is most widely known for its medicinal uses and primarily for its cardiovascular applications.
Read more →
Cinnamon, or Cinnamomum ceylon, is a medicinal spice harvested from an evergreen tree native to Sri Lanka, a region formerly known as Ceylon, which is the basis for the spice's botanical name.
Read more →
The myelin sheath is a layer that covers and protects nerves in the brain and spinal cord. Myelin is made from a fatty, permeable substance and its primary function is to transmit impulses along the nerve cells that control various bodily processes, such as movement and vision.
Read more →
Skin protects internal organs and excretes harmful toxins from its pores. Rashes that appear on its surface may indicate a deeper illness, an allergic response to something you touched or a reaction to a virus, fungus or parasite, according to the Mayo Clinic website.
Read more →
Broccoli contains varying amounts of bitter compounds depending on the type. Standard broccoli is relatively mild in flavor, chinese broccoli is slightly more bitter and broccoli rabe contains the highest level of bitter compounds.
Read more →
Mutton is meat from a sheep more than two years old that has a stronger flavor compared with lamb. The preparation of mutton requires vigilance, because overcooking it will ruin the texture. Mutton is a less tender cut of meat compared with succulent lamb.
Read more →
Sometimes the simplest food items are the most challenging to cook. Many Americans grill up charred, dry burgers that defy the medium-rare, juicy, perfectly disc-shaped burgers they set out to make. Making a perfect burger is more attainable than it seems.
Read more →
Organic produce costs as much as 40 percent more than conventional produce, according to Colorado State University. Deciding which produce items to buy organic is important, for both your wallet and your health.
Read more →
Oyster mushrooms have been used for thousands of years as a culinary and medicinal ingredient. The white mushrooms resemble oysters, and can be found growing in the wild on dead trees or fallen logs.
Read more →
The amount of beef Americans have eaten since the cattle industry began its mass production in 1870 steadily increased until the 1970s, when the average consumption was 85 pounds each year. It began to decline because scientists made the connection between cholesterol and saturated fat in beef and heart disease.
Read more →
Honey is a sweetener bees produce from flower nectar. A beehive contains approximately 60,000 honey bees that collectively fly about 55,000 miles and gather nectar from two million flowers to produce 1 lb. of honey, according to the National Honey Board.
Read more →
Bread is an important food staple for Americans. Significant grains used in breadmaking include wheat and rye, and have been feeding human beings for thousands of years. Carbon evidence of wheat grains exist from 6,750 B.C., and evidence of rye bread origination dates about 250 years after that.
Read more →
Shrimp is America's favorite seafood, according to News-Press.com. The average American consumes 4.2 lbs. of shrimp each year. The firm, slightly sweet crustaceans are grilled, sauteed, steamed, breaded or fried.
Read more →
Americans consumed more oranges than any other fruit between 2000 and 2010, according to the USDA, and commercial growers produce 7,500 apple varieties, according to the University of Illinois Extension. Evaluating the value of the two fruits in the diet requires reviewing American dietary guidelines.
Read more →
Salmon is among the top five consumed fish species in the United States. The salmon steak is a versatile cooking ingredient. The mildly sweet, pink flesh stands up well to grilling, broiling and pan searing.
Read more →
In the 1960s and successive decades, media stories linking eggs to cholesterol and heart disease proliferated, leading to reduced consumption. The nutritional benefits of eggs, however, appear to be climbing back into the spotlight.
Read more →