17Apr 2019 by Vincent Summers 2 Comments

Is Eating Beef Liver Bad for You? Or is That an “Old Scientist’s” Tale?

Food, Health
[caption id="attachment_23806" align="alignright" width="480"] Fried beef liver. Image courtesy of Lani Cooks, all rights reserved, used with permission.[/caption] “And in this corner…” so starts the boxing match. But, what does that have to do with liver? It illustrates people’s feelings about fried liver. They migrate to one corner or the other in a food boxing match. They love it or they hate it. What’s the chemistry of liver – and how does it impact your health? For liver to have any effect at all, you have to actually take a bite – so let’s first consider some of the typical statements people make about this food. First, let's consider those people who stick up their nose at the mere mention of fried beef liver. Those Who Stick Up Their Nose…
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20Mar 2019 by Vincent Summers No Comments

Is Lard Public Enemy No. 1? Not in Your Sweet Life

Food, Health
[caption id="attachment_23419" align="alignright" width="369"] Copyright © 2014-2015 Renderings Natural Fats, LLC. All rights reserved.[/caption] I am 70. During just my lifetime, there have been many changes in viewpoint as to what it is healthful to eat. Among the changes were controversies concerning Butter Chocolate Eggs Organ meats Lard The first three foods have regained acceptance, at least to a degree. The fourth item, organ meats, includes livers, kidneys, sweet breads, and hearts. As a result, how many of us today include kidneys or 'sweet breads' in our menu? Once removed from the dinner table, children are not exposed to such foods, so they are reluctant to try them later. But What About Lard? Just as butter was largely replaced by a manufactured product, margarine, lard was replaced by products such…
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02Nov 2012 by Vincent Summers 1 Comment

Potato Varieties: Nutritional Differences

Food
[caption id="attachment_3153" align="alignright" width="440"] Photo by Scott Bauer - USDA Agricultural Research Service[/caption] Potato varieties just may be the spice of life. The humble potato is a tuberous vegetable. Some give it a bad reputation. Many consider it to be a massive source of calories and little nutritional value. This is wrong. Most potato shortcomings result, not from the potato, but from the way in which it is prepared. As an example, consider the potato chip: thin potato wedges fried in oil and practically dipped in salt. Or what about the baking potato? Is it served with great gobs of sour cream or, perhaps butter or cheese? Even potato salad is hard to rationalize as salad. Chunks of potato goodness set in a veritable sea of high-fat dressing? Bad for…
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