vegetables

If You Hate Vegetables, It Could Be Genetic

November 11, 2019 By Amanda Blankenship Leave a Comment

Maintaining a balanced diet is crucial to staying healthy and even saving money. By keeping up your health, you’ll spend less money at the doctor and save money when it comes to eating. However, some people just absolutely hate vegetables, making it hard to maintain a healthy diet. Many people attribute this to picky eating but, as it turns out, hating veggies could be in your genes.

Why People Hate Vegetables

Yes – it’s true. People who don’t eat their veggies may not totally be in control. Scientists believe people who hate vegetables may actually be “super-tasters.” While that may sound like you get to taste more food and things might taste better, that’s not the case. In fact, it is the exact opposite.

Super-tasters typically taste bitterness in food. This makes it hard for them to eat foods that are typically more bitter in taste, such as leafy greens, Brussels sprouts, and other veggies.

“The person who has that genetic propensity gets more of the sulfur flavor of, say, Brussels sprouts, especially if they’ve been overcooked,” said professor Valerie Duffy, who is an expert in the study of food taste.

Then, when you talk about vegetables, almost all of them get roped in together. It isn’t like fruit where they say, “Yes, I like fruit but not kiwi.” Instead, they’re asked “Do you like vegetables?” and it is a black-and-white yes or no response. People with the super-taster gene are 2.6 times more likely to skip veggies than people who don’t have the gene.

About the Study

“We wanted to know if genetics affected the ability of people who need to eat heart-healthy foods from eating them,” said study author Jennifer Smith. “While we didn’t see results in gene type for sodium, sugar or saturated fat, we did see a difference in vegetables.”

There are more than 25 taste receptors in your mouth. About 50 percent of the world’s population has even receptors when it comes to tasting bitter versus sweet. Twenty-five percent are referred to as “non-tasters,” which is the exact opposite of a super-taster. In fact, non-tasters may even find most foods sweeter than others. The other 25 percent of people have extreme sensitivity to bitter foods. If you hate the vegetable bitter taste, you probably would be interested in the ultimate daily greens supplement.

Most veggies have a certain amount of bitterness to them, so people who have the super-taster gene are more likely to hate vegetables. Because of this, food scientists have been searching for a way to develop a new veggie that tastes less bitter. If they’re able to succeed, it can offer up a healthy vegetable that even the “picky” eaters will be able to stomach.

Additionally, there are ways to cook veggies to bring out the sweetness. You can do this by adding a little fat when cooking your vegetables, adding sugar, using garlic, or roasting them in the oven.

Making these changes to prepping and incorporating veggies into your everyday diet can help you save money on healthcare. It is estimated that if Americans ate one more serving of fruits and veggies daily, the United States could save $5 billion in health care. It can also help prevent more than 30,000 deaths annually.

Food Coupons That Will Change the Way You Shop

January 25, 2016 By Alexa Mason 2 Comments

If you’re someone who constantly uses coupons, you’ve probably seen them for almost any food item you can find in a grocery store. However, there are plenty of items that rarely have coupons. They also happen to be the items that you are usually buying and paying full price for, like fresh produce or fish or meat by the pound. While coupons for these items are pretty rare, they do exist. In fact, there are different apps that may even help you find coupons for these items. Here are a couple of different food coupons that you might have been unaware of:

Milk Coupons

Milk is one of those items that is rarely on sale and that you can rarely find coupons for. Milk substitute products such as soy milk or almond milk often have coupons, but the same can’t be said of regular milk. However, every once in awhile a grocery store will have a coupon for milk. These are generally store coupons instead of manufacturer’s coupons, so you should keep your eye on store coupons instead of looking for coupons in Sunday paper.

Egg Coupons

Eggs might often be on sale at your grocery store or convenience store, but there is rarely a coupon for them. This is generally because there aren’t well known brands for eggs. Many of the eggs come from local or national farms, so it’s almost impossible to create a manufacturer’s coupon for such an item. But coupons for eggs have been known to exist and as with milk, they often come in the form of store coupons.

Meat Coupons

You can often find coupons for prepackaged meats such as chicken drumsticks or pork chops, but it’s rare to find coupons for meat from the butcher. However, searching online for meat coupons can sometimes land you coupons for a few dollars off meat by the pound. Additionally, you might also have better luck finding coupons for butcher stores or stores specializing in meats instead of meat coupons for your local grocery store.

Deli Meat Coupons

Deli meat is another item that is often on sale at the grocery store, but something that rarely has printed coupons. Generally this is because many grocery stores stock different brands of deli meat. However, while you might be hard pressed to find coupons in your local papers or flyers, you can try searching online for coupons for your preferred brand of deli meat.

Deli Cheeses Coupons

As with deli meat, sometimes it’s hard to find coupons for cheeses that you pick up in the deli. These are generally common cheeses, not the expensive imported cheeses that you’ll often find coupons for. However, coupons are available for deli cheeses, so you just need to keep an eye on your local flyers or internet sites.

Fish Coupons

It’s rare to find coupons for fish that’s not frozen or prepackaged. Most grocery stores will have the rare special or discount on fish, but it’s very unusual to find a coupon for fish. Fish, along with items like fresh produce, usually come from local farm or distributors that don’t actually have coupons. However, even though there won’t be any manufacturer’s coupons, you might be able to find store coupons for fish or even coupons for larger fish markets.

Vegetable Coupons

Like many of the other items on this list, fresh vegetables usually do go on sale, but very rarely have coupons. However, sometimes you can find coupons on the internet, in grocery store flyers, or on the shelves and bins containing fresh vegetables. And while it should be noted that these coupons are few and far between, they do exist. You just have to be patient while you wait for them or search online for them.

Fresh Fruit

Coupons for fresh fruit are equally hard to find. Fresh produce doesn’t often have coupons because, as with many other types of food, it’s a seasonal item and grocery stores can’t always guarantee they’ll have the item in stock. But big discount stores, such as Costco or Sam’s Club, often have coupons for fresh fruit in their weekly or monthly coupon flyers.

Bakery Coupons

Coupons for bakery items depend on the grocery store you shop at. Some grocery stores will have a constant flow of coupons for their bakery items while others will have coupons only around large holidays. So if you happen to be a huge fan of your local grocery store’s pies, cakes, or pastries, keep your eye out for coupons. You wouldn’t want to pass by an opportunity to get some money off these items, after all.

Prepared Food Coupons

A lot of grocery stores have prepared foods sections for people who aren’t stopping in for groceries, but are stopping in to pick up a quick, prepared meal. Coupons are popular for this section of the grocery store, but keep your eye on promotions and store flyers. Every once in awhile grocery stores will post 10% off coupons or $2 off coupons for their prepared foods sections.

Photo: Flickr: Carol Pyles

The Mediterranean Diet May Help Cut the Risk of Strokes

February 15, 2015 By Lilian Nwa 8 Comments

The Mediterranean Diet may help reduce stroke risks

Strokes are life-threatening medical emergencies that occur when the brain experiences a disturbance in its blood supply. Because the affected area of the brain can no longer function due to oxygen deprivation, symptoms often include the inability to move one (or both) side(s) of the body, understand spoken language or other neurological impairments, which can result in permanent brain damage. Beyond disability, researchers at the World Health Organization (WHO) have found that strokes are the second leading cause of deaths worldwide.

Nevertheless, a recent study conducted at the Columbia University Medical Center by lead author Ayesha Sherzai and her colleagues suggest that individuals following a Mediterranean diet might decrease their risk of ischemic stroke by 18 percent. Previous studies have suggested the diet may extend life and help prevent heart disease. It’s also considered one of the better overall diets.

According to WebMD, a Mediterranean diet includes many fruits and vegetables, whole grains, fish, nuts, legumes, poultry and olive oil, while limiting the consumption of red meat, saturated fats (as seen in red meats, butter and “full-fat dairy”) and sweets.

Though this research does not prove following a non-Mediterranean diet will lead to a greater chance of experiencing a stroke, Dr. Paul Wright, chair of neurology at North Shore University Hospital in Manhasset, N.Y. told WebMD, “Overall, there is strong evidence, based on this study, that strict adherence to a Mediterranean diet significantly reduces stroke risk.”

Sherzai and her colleagues used data from the ongoing California Teachers Study (CTS) to arrive at their conclusions. The CTS has enrolled over 130,500 female teachers since 1994 and was initially designed to study how dietary patterns affect the risk of developing breast cancer. Sherzai and her colleagues used the data and a validated 9-point Mediterranean diet scoring system to determine that women whose diets were high in fruits and vegetables, also scored highest on the 9-point scale, which meant facing reduced risk of stroke.

Sherzai also found that other factors such as smoking habits, physical activity and cardiovascular risk could also reduce the threat of ischemic stroke in the lives of these women.

This finding is especially important because, as Sherzai said in a statement, “[stroke] treatments [are not] as extensive as we would like them to be, [so] diet is a risk factor that people can control.” Unfortunately, though the American Heart and Stoke Associations have for some time encouraged people to consume a healthy diet to reduce the risks of heart disease, according to Sherzai, only 1 percent of people over 50 years old are actually eating healthy.

Though Sherzai has said she is not encouraging people to follow a Mediterranean diet exclusively, incorporating more of the hallmarks of this diet plan (vegetables, fruits, legumes/nuts, etc.) might serve toward improving an individual’s health and decreasing his or her risk of stroke.

(Photo courtesy of Meal Makeover Moms)

25 Fruits and Vegetables that Contain the Most Pesticides

May 2, 2014 By Jeffrey Strain 2 Comments

Nobody wants to buy fruits and vegetables that are covered in pesticides. Trying to eat healthier is part of the reason why organic produce has become so popular in recent years. The problem for many families is the cost that comes with purchasing organic fruits and vegetables. Organic produce tends to be more expensive than non-organic produce, and this forces many families to make a choice about which produce they buy organic, and which produce they don’t.

In making this decision, it can be extremely helpful to know what fruits and vegetables contain the most pesticides. If you know which produce contains more pesticides than others, you can make sure that you buy organic for those. Then you can opt to buy non-organic for those that have few pesticides in order to save money.

The Environmental Working Group recently released their 2014 list of produce that you’re likely to find covered in pesticides if you purchase it non-organic (full list). The list ranks the level of pesticides which remain on the produce after it has been washed or peeled, depending on how that produce is usually consumed. For example, the pesticide level would be measured on apples after they have been washed, but on oranges after they have been peeled, since this is how most people eat those fruits.

It should be noted that the list does have some flaws. The list only looks at the number of chemicals found on the produce, not the type of chemicals or level of each chemical. This information is critical in determining the actual hazard of the chemicals on the produce for you. It’s also important to note that almost all the produce contains levels of pesticides that are below what the Environmental Protection Agency (EPA) deems as being harmful for consumption. The Department of Agriculture states that produce sold in the US is safe to eat. Still, if you are looking to reduce the number of pesticides going into your body, this is a place to start when deciding what food to buy organic.

Below you’ll find a list of 25 fruits and vegetables that contain the highest levels of pesticides in 2014:

fruites and vegetables that have the most pesticide

1. Apples
2. Strawberries
3. Grapes
4. Celery
5. Peaches
6. Spinach
7. Sweet Bell Peppers
8. Nectarines (imported)
9. Cucumbers
10. Cherry Tomatoes
11. Snap Peas (imported)
12. Potatoes
13. Hot Peppers
14. Blueberries (domestic)
15. Lettuce
16. Kale / Collard Greens
17. Plums
18. Cherries
19. Nectarines (domestic)
20. Pears
21. Tangerines
22. Carrots
23. Blueberries (imported)
24. Green Beans
25. Winter Squash

Along with the produce that contains the most pesticides, it’s also good to know what produce has the least amounts. Below are the 15 fruits and vegetables with the least amount of pesticides found on them:

1. Avocados
2. Sweetcorn
3. Pineapples
4. Cabbage
5. Sweet Peas (frozen)
6. Onions
7. Asparagus
8. Mangoes
9. Papaya
10. Kiwi
11. Eggplant
12. Grapefruit
13. Cantaloupe
14. Cauliflower
15. Sweet potatoes

With this information, those who are on a grocery budget that doesn’t allow for them to purchase organic produce all the time, they can make a concerted effort to put their hard-earned money toward organic produce in areas where it’s likely that the fruit and vegetables will contain pesticides. For example, if a person had to choose, it would be better to spend extra money on organic apples, strawberries, and grapes while opting for non-organic avocados and sweetcorn.

11 Ways to Keep Fresh Produce Fresh Longer

February 18, 2013 By Jennifer Derrick 3 Comments

One area that most people try to save money is on food. Many people trying to eat healthy on a budget bemoan the fact that fresh produce doesn’t stay fresh for long. Too much of it goes to waste because it spoils too quickly. However, if you practice smart storage and shopping, you can extend the life of your produce and possibly save yourself a little money in the process. Here are some tips:

Buy some items slightly under-ripe

I’m a big banana lover. I’ve learned, though, that I do best when I buy bananas that are still slightly on the green side. This is especially true if I have one left and won’t start eating the new batch for a couple of days. The slight greenness will ripen by the time I’m ready to eat them, whereas if I buy them at their peak they’ll spoil too quickly. This holds true for many fruits that will continue to ripen after you bring them home. Grapes, tomatoes, and many berries will continue to ripen so buy them a little under-ripe if you’re not ready to use them immediately.

Buy from a farmer’s market

Produce at the grocery store was likely picked weeks ago and is nearing its end by the time it gets to the store. Farmer’s market produce, on the other hand, was likely picked within the last couple of days, meaning it has more freshness left in it.

Skip the damaged items

Unless you can eat or freeze them right away, skip the damaged items. Bruises and dings accelerate the decay process. Many fruits and veggies rely on their skin to keep air and bacteria at bay. If the skin is broken or bruised, it can’t do its job and the produce withers faster.

Avoid heat and sunlight

If you’re leaving produce out on the table or counter for easy reach, make sure it’s not in direct sunlight or near a heat source such as the stove. Too much heat and light accelerates the ripening and decay process.

Use the produce drawer in the fridge

The produce drawer controls humidity and moisture, which are detrimental to many fruits and vegetables.

Don’t wash until ready to eat

Moisture and humidity accelerate spoilage and invite mold. If you do wash prior to eating, make sure everything is completely dry before bagging it or putting it into storage containers.

Don’t store fruits and veggies together

Many fruits produce a gas called ethylene which can harm other fruits and vegetables. Don’t keep everything in one part of the fridge or next to each other on the counter.

Freeze some

If you end up with too much, many fruits and veggies can be frozen to extend their life. Berries are great for this. You can even freeze bananas (the skin will turn black, but the fruit will be fine).

Pick out the “bad apples”

If you notice some apples in the bag starting to go bad, or some grapes in the bunch starting to go soft and wrinkly, throw them away before they can harm the rest of the batch. Decay and mold will spread if you leave the bad in with the good. Anytime you see something starting to rot, be it fruit or a bad lettuce leaf, get it away from the others. Yes, it means some waste, but it’s better to lose a little than to lose the whole batch.

Use the right containers

Many greens should be stored in airtight but roomy bags. Many fruits should be stored in perforated plastic bags or kept in mesh bags. If you want to use storage containers rather than your crisper drawer, get those that are designed for produce storage. They control humidity much like the crisper drawer.

Emulate the grocery store

Look around the grocery store and notice how they store their produce. Things that are kept refrigerated at the store should be refrigerated at home, while things that are at room temperature should be stored that way at home. (Generally speaking. Many stores don’t refrigerate apples or berries, for example, but they can do just fine in the fridge.)

Regardless of how you store your produce, the most effective way to stop wasting money on produce gone bad is simply to buy it in smaller quantities. Don’t buy more than you know you can eat in a few days. Yes, it means more trips to the store, but that costs less than wasting hundreds of dollars worth of food every year.

(Photo courtesy of Jamie in Bytown)