Food

How to convert a mushroom hater

As with any difficult relationship, Ollie, it can take work, but there is hope. “When you say, ‘I don’t like mushrooms’, it’s like saying you don’t like wine,” says self-confessed fungus obsessive Will Murray. “There are so many varieties out there, and they all behave in different ways.” The chef and co-founder of Fallow in London, who even grows his own at the restaurant, adds: “If, for example, you brine and deep-fry grey oyster mushrooms, they take on the texture of fried chicken.”

Perhaps a simpler strategy in the fight against squishy, spongy mushrooms, however, is to fry them on a high heat. “You need to be in danger of setting off the smoke alarm, or you’re not doing it properly,” Murray says. Then, as in life, it pays to be patient – and use more butter than seems reasonable. “Mushrooms hold a lot of liquid, so you need to fry them for quite a while to get them crisp,” says Helen Graham, head chef of veg-led Bubala in London. “If you don’t take them to the colour you want before adding other stuff to the pan, the mushrooms will never catch up.”

You could also try replicating Bubala’s charred oyster mushroom skewers. “We marinate the mushrooms in soy sauce, agave, coriander seeds, garlic and vegetable oil, then thread on to skewers and grill,” Graham says. “The agave helps to caramelise them, and obviously the oil helps to give crispiness and a really nice texture.”

Alternatively, pop a portobello in a bun. “I grew up in the Middle East, where it’s always barbecue weather,” says Noor Murad, who heads up the Ottolenghi Test Kitchen. “I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought].” Melt a square of cheese on top, if you fancy, and serve with slaw.

It’s also worth considering how you prep the mushrooms. “You want to keep their meaty integrity, so you can really get your teeth into them, which means don’t chop them too small,” Murad explains. That said, a duxelles [finely chopped mushrooms cooked in butter with onions or shallots and herbs] might be a good gateway. “If she doesn’t enjoy the texture of mushrooms, make a very finely chopped duxelles,” Murray says. “The mushrooms dissolve into the sauce and add a rich undercurrent of earthy umami.” Spread on toast, add to omelettes or mashed potato, or go all out with a wellington.

You could also, of course, do away with cooking them altogether. “Raw mushrooms aren’t slimy,” says Murray, who suggests thinly slicing chestnuts or portobellos, dressing them with sherry vinegar (“or even a little sherry”), dijon mustard, olive oil, fresh herbs and minced garlic, then adding to salads. Dried mushrooms, meanwhile, have “second chance” written all over them. “They’re amazing, especially in the base of soups and stews,” Murad says. “You don’t get the texture, but you’ll get that umaminess – maybe that’s a good way to get Ollie’s partner to like mushrooms.” Graham agrees. She adds shiitake (“porcini would be equally delicious”) and kombu to stock, reduces down “with something tangy like pomegranate molasses”, then uses it as a sauce for cabbage. Happily, it’s good with other veg, too, so there’s shroom to manoeuvre. *groans*

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Food

What are the adverse effects of a vegan diet?

As veganism becomes increasingly popular, it’s important to note that while it can have many health benefits, there are also potential adverse effects associated with this dietary choice. Veganism is a type of vegetarianism that eliminates all animal products from the diet, including meat, dairy, and eggs. While it may seem like a healthy choice, it’s important to consider the potential drawbacks before making the switch to a vegan lifestyle.

One of the main concerns with a vegan diet is the risk of nutrient deficiencies. Animal products are rich in many essential nutrients, including protein, iron, calcium, vitamin D, and vitamin B12. While these nutrients can be obtained from plant-based sources, it can be challenging to consume enough of them to meet daily requirements. For example, plant-based sources of iron and calcium are less easily absorbed by the body, and vitamin B12 is only found naturally in animal products. Vegans may need to supplement with these nutrients or carefully plan their diet to avoid deficiencies.

Another potential adverse effect of a vegan diet is the risk of developing eating disorders. While not all vegans develop eating disorders, some may use the diet as a way to restrict their intake and lose weight. This can lead to a preoccupation with food and weight, which can result in malnutrition, anxiety, and depression. Additionally, restrictive diets can make it difficult to eat socially, which can lead to feelings of isolation and exclusion.

Vegans may also be at risk of developing certain health problems. For example, some research has suggested that vegans may have a higher risk of developing osteoporosis due to their lower calcium intake. Vegans may also have a higher risk of developing iodine deficiency, which can lead to thyroid problems. Additionally, some research has suggested that vegan diets may increase the risk of developing certain mental health problems, such as depression and anxiety.

Another potential adverse effect of a vegan diet is the impact on the environment. While veganism is often touted as an environmentally friendly choice, it’s important to consider the impact of consuming large amounts of plant-based foods. Many vegan products require large amounts of land, water, and other resources to produce, and can contribute to deforestation, soil degradation, and water pollution. Additionally, some vegan products may be heavily processed and contain additives and preservatives that are not healthy for the body.

In conclusion, while a vegan diet can have many health benefits, it’s important to consider the potential adverse effects before making the switch. Nutrient deficiencies, eating disorders, health problems, and environmental impacts are all potential concerns associated with veganism. If you’re considering a vegan diet, it’s important to speak with a healthcare provider or registered dietitian to ensure that you’re meeting your nutritional needs and avoiding potential health risks. Additionally, it’s important to choose a vegan diet that is based on whole, unprocessed foods and to be mindful of the environmental impact of your dietary choices.

Food

What is the healthiest method to cook eggs?

Write me an article of 500 words about What is the healthiest method to cook eggs?

Eggs are a staple food in most diets around the world, and they can be cooked in a variety of ways to suit individual preferences. However, not all methods of cooking eggs are equal when it comes to health benefits. In this article, we will explore the healthiest methods to cook eggs.

Boiling

Boiling eggs is a healthy way to cook them as it does not require any added fat. Boiling also preserves the nutrients in the eggs, including vitamins B2, B6, and B12, which are essential for maintaining a healthy nervous system. However, overcooking eggs can cause them to become tough and rubbery, which can make them difficult to digest. To avoid overcooking, boil eggs for no more than 10 minutes.

Poaching

Poaching is another healthy way to cook eggs, as it does not require any added fat. Poaching also preserves the nutrients in the eggs, and it is a low-calorie cooking method. Poached eggs are also easy to digest and can be a good source of protein for people who have difficulty digesting other forms of protein. However, poached eggs can be challenging to cook, and they require a bit of practice to get right.

Scrambling

Scrambled eggs are a popular breakfast food, and they can be a healthy option if cooked correctly. Scrambling eggs with a small amount of olive oil or butter can help to preserve the nutrients in the eggs while adding some healthy fats to your meal. Scrambled eggs are also easy to digest and can be a good source of protein for people who have difficulty digesting other forms of protein. However, it is essential to avoid overcooking scrambled eggs as they can become tough and rubbery.

Baking

Baking eggs is a healthy way to cook them, as it does not require any added fat. Baked eggs can be a versatile breakfast, lunch, or dinner option, as they can be combined with a variety of other ingredients to create a nutritious meal. Baked eggs can also be a good source of protein, and they are easy to digest. However, it is essential to avoid overcooking baked eggs, as they can become tough and dry.

Frying

Frying eggs is the least healthy way to cook them, as it requires added fat and can lead to the formation of harmful compounds such as acrylamide and advanced glycation end products (AGEs). These compounds can increase inflammation in the body, which can contribute to the development of chronic diseases such as heart disease and cancer. However, if you do choose to fry eggs, it is essential to use a healthy cooking oil such as olive oil, and to cook them on low to medium heat to avoid overcooking.

In conclusion, boiling, poaching, scrambling, and baking are the healthiest methods to cook eggs. These methods preserve the nutrients in the eggs, are easy to digest, and do not require added fat. Frying eggs, on the other hand, should be avoided or limited as it can lead to the formation of harmful compounds and requires added fat. By choosing healthier methods to cook eggs, you can enjoy this versatile food while also supporting your overall health and well-being.

Food

why organic milk is a significant nutritional source?

Milk is a staple in many people’s diets, providing essential nutrients like calcium, protein, and vitamin D. But with so many milk options available, it can be difficult to know which type is the best for your health. One option that has gained popularity in recent years is organic milk, which is produced from cows that are raised without the use of antibiotics, growth hormones, or synthetic pesticides. In this article, we will explore the reasons why organic milk is a significant nutritional source.

Higher Nutrient Content

Organic milk is often higher in nutrients than conventional milk. One study published in the Journal of Dairy Science found that organic milk had higher levels of omega-3 fatty acids, which are essential for brain and heart health. Omega-3 fatty acids are typically found in fish and seafood, but they can also be obtained from grass-fed cows, which is how organic cows are typically raised.

Organic milk is also higher in antioxidants than conventional milk. Antioxidants are important for fighting inflammation and reducing the risk of chronic diseases such as heart disease and cancer. Organic milk contains higher levels of vitamin E, beta-carotene, and selenium, which are all powerful antioxidants.

Lower Levels of Harmful Chemicals

Organic milk is produced without the use of synthetic pesticides, which can leave residues in the milk that can be harmful to human health. Pesticides are designed to kill insects and other pests, but they can also be toxic to humans. Studies have linked exposure to pesticides to a range of health problems, including cancer, developmental delays, and neurological disorders.

Organic milk is also produced without the use of growth hormones and antibiotics, which are commonly used in conventional dairy farming. Growth hormones are used to increase milk production, but they can also affect human health by increasing the risk of certain types of cancer. Antibiotics are used to prevent and treat infections in cows, but overuse can lead to the development of antibiotic-resistant bacteria, which can be a major public health concern.

Better Animal Welfare

Organic cows are raised in more humane conditions than conventional cows. Organic farming practices prioritize the welfare of the animals, which means that cows are typically allowed to graze on pasture and are not confined to small spaces. This allows the cows to engage in natural behaviors and reduces their stress levels.

The way cows are raised can also affect the quality of the milk they produce. Cows that are allowed to graze on pasture produce milk that is higher in nutrients, such as omega-3 fatty acids, and lower in harmful substances, such as saturated fat.

Taste

Many people find that organic milk tastes better than conventional milk. This is because organic milk is produced from cows that are allowed to graze on pasture and eat a natural diet, which can affect the flavor of the milk. Additionally, organic milk is typically not homogenized, which means that the cream rises to the top and creates a richer flavor.

In conclusion, organic milk is a significant nutritional source due to its higher nutrient content, lower levels of harmful chemicals, better animal welfare, and better taste. If you are looking to improve your diet and reduce your exposure to harmful substances, choosing organic milk is a good place to start. While organic milk may be more expensive than conventional milk, the benefits to your health and the environment may be worth the extra cost.