FitSugar

Got Milk? The Facts About Raw vs. Pasteurized

LilSugar — Mon, 26 Sep 2011 05:32:22 PDT

Raw milk and cookies, anyone? Dairy is a major component to most tots' diets, and in the US, almost all dairy products are only available in pasteurized form, as regulated by the FDA. Yet, even though the Centers for Disease Control and Prevention, the FDA, and the American Academy of Pediatrics, and numerous other health organizations are unanimous in their position that raw milk should not be consumed, a movement supporting the fresh, cold drink is gaining momentum, and the demand has increased over the past several years.

Take our quiz about the great milk debate, and let us know: do you allow your kids to consume unpasteurized products?

Take the Quiz

Would You Drink Raw Milk?

YumSugar — Thu, 17 Apr 2008 10:43:33 PDT

While there are many proponents of raw milk, there are even more folks against it. Recently a family vacationing at a working farm ran into complications from drinking raw milk (they're going to be okay, but had contracted a bacterial food poisoning because of it). Raw milk sales are actually prohibited in many countries as well as 25 states and DC.

California is one of the states that allows it and I was able to pick up this jug at Whole Foods. The flavor is much richer and strong, I would even consider it somewhat "grassy" tasting, as if you could tell what the cow had fed on. It's nothing like store-bought milk - especially the lower fat versions. It's wonderfully smooth and, for lack of a better word, milky tasting.

So tell me, would you drink raw milk? Or do the health concerns worry you?

A Week In Review: FitSugar Roundup

FitSugar — Sat, 11 Aug 2007 04:00:00 PDT

In case you missed it, here's what we've been talking about...

Cow Face: A funny name for a great yoga move.

Are you a fan of Blizzards? Then check out this Dairy Queen nutritional breakdown so you can make smarter choices.

Before you raid the medicine cabinet, try chewing gum to relieve heartburn.

I want your opinion on if paychecks should be docked for high BMIs or not.

You can use your fitness ball for yoga too -- Check out this great video to see how to use the ball for your backbend.

Gwen Stefani wants to be more fit but less neurotic.

There was a lot in the news about coffee recently so check out this coffee round up.

Celebrities do their fare share of running too. Take my celeb marathoners quiz.

Men and woman do everything differently, even dieting.

Running at night? Check out these tips for nighttime running.

Nutritional labels on booze a good idea? What about drinking raw milk?

Learn more about circut training and if it's right for you.

Maybe it's time to stop using your baby as an excuse not to workout.

An oldie but a goodie: Here is Jessica Biel's workout.

Raw Milk: Cool or Not?

FitSugar — Thu, 09 Aug 2007 12:10:00 PDT

There have been reports circulating about the latest health trend to hit the streets (literally) that is actually illegal in 15 states: Raw milk consumption. Yes, I'm talking unpasteurized, unhomogenized, raw milk straight from the cow. Honestly it makes me cringe to even think about it but apparently people love the stuff for two reasons. For one, they like the richer taste. Also, for nutritional reasons. Some feel that pasteurization (process of heating and quickly cooling milk) destroys beneficial bacteria, proteins and enzymes while killing pathogens such as E. coli, salmonella and listeria.

I'm curious what you guys think, are you feeling this raw milk craze or will you be sticking to your pasteurized dairy for now?

Source

4 Coffee Break Tips to Boost Your Energy (It's Not Just About Caffeine!)

Self — Wed, 16 May 2012 04:15:34 PDT

We are pumped to share one of our favorite stories from Self here on FitSugar!

Are the words "coffee break" kind of an oxymoron to you? Probably so if you are just guzzling your grande while you are still at your desk and barely even looking up from your work. While it's true that caffeine can provide you with a jolt of energy, taking an actual break to enjoy your coffee could be the key to getting a better energy buzz from your cup of joe.

The folks at Gevalia introduced me to the idea of fika, the traditional Swedish coffee break that Swedes take two times per day to enjoy a cup of coffee and a snack. Self has reported that taking a true coffee break can leave you feeling happier and more sociable. I thought the idea sounded interesting and I gave it a try for myself and found that I felt more energized from the combination of stepping away from my work and drinking the coffee than I normally do from just downing my java on the go. Read on for some ways you can enjoy a fika of your own.

Get to Know the 5 French Mother Sauces

Laura Marie Given — Tue, 06 Mar 2012 14:15:00 PST

Ever heard of the five French mother sauces? Originally classified by Antonin Carême in the 19th century and later updated by Auguste Escoffier in the 20th century, the sauces include béchamel, velouté, espagnole, hollandaise, and tomato. Most other sauces find their origins in these five types, hence the term "mother." Here's a brief rundown on the ingredients of each sauce, plus common pairings:

Béchamel. This classic milk-based white sauce was named after Louis de Béchamel, chief steward to Louis XIV. It's composed of three main ingredients: flour, butter, and milk. The thickness of this cream sauce depends on the ratio of flour and butter to milk: the more milk, the thinner the sauce. It's usually served with eggs, fish, steamed veggies or poultry, or pastas, like macaroni and cheese.
Velouté. This sauce is made just like béchamel, only milk is swapped for stock. Whether it's made from chicken, veal, or fish stock, velouté is typically not flavored with extra seasonings, and it's regularly used on veal, eggs, fish, steamed vegetables, poultry, or pastas.
Espagnole. A brown stock-based sauce that may sound Spanish but is actually French in origin. Espagnole includes rich meat stock, browned vegetables, browned roux (a butter and flour mix), plus herbs and tomato paste. Unlike velouté, though, it's served mainly with roasted meats.
Hollandaise. Egg yolks and fat, usually butter, are the basic ingredients for this yellow emulsified sauce. Like mayonnaise, this rich, creamy sauce tends to top eggs, vegetables, light poultry, or fish.
Tomato. Whether it's made with raw, stewed tomatoes or a tomato paste, tomato-based sauce is generally used on pasta, fish, vegetables, veal, poultry, breads, and dumplings.

This list is still up for contention today, as still others believe that different sauces (like allemande, the egg-enriched velouté sauce, and vinaigrette) belong in the category of "mother sauce." How many of these have you made at home or sampled at a French restaurant?

3 Things I Wish I Knew Before Cooking Tofu

Jenny Sugar — Mon, 20 Feb 2012 11:49:06 PST

If you haven't had properly cooked tofu, I can understand why you wouldn't be a fan of the sometimes squishy, flavorless, white chunks. Even if you're not a vegetarian, it's time for you to fall in love with this meat alternative, since it's an inexpensive, low-fat, and low-calorie way to get protein into your diet without adding cholesterol.

1. Tofu Doesn't Have to Be Soft, Squishy, and Flavorless
Tofu comes in many varieties: silken, soft, firm, extra firm, and super extra firm. If you're turned off by the gelatinous texture, choose super firm or super extra firm. Another plus to buying a denser consistency is that it's higher in protein per serving (10 grams compared to six grams for soft tofu). Make sure to press out the excess water in tofu before using it to reduce the mushy texture. Pressing out excess water also makes it easier for tofu to absorb sauces or marinades, making for a tastier dish.

2. Tofu Isn't Like Other Meat Alternatives
If you've tried tempeh or seitan before and were not a fan of the grainy, chewy texture and the slightly earthy flavor, know that tofu is completely different. Made from soy milk, tofu has a smooth, spongy texture, and virtually no taste whatsoever. What you might like better about tofu is that it'll take on the flavor of whatever you add to it.

3. Tofu Doesn't Have to Be Cooked
What makes tofu such an easy source of protein is the fact that it can be eaten raw. Keep marinated tofu stored in the fridge to add to fresh salads or sandwiches, or add diced tofu to soups, quiches, tomato sauce, or pasta. Use a salad dressing as an easy marinade, or soak in soy sauce, ginger, and cumin. If you want a drier, chewier consistency, bake or panfry the marinated tofu (here's one of my favorite tofu recipes: cucumber tofu rolls).

5 Tasty Things to Do With Almonds

Camilla Salem — Thu, 16 Feb 2012 15:00:17 PST

I have a newfound appreciation for all things almond these days. I really appreciate the texture and the flavor (not to mention the health benefits) that this oblong nut brings to recipes. On its own, it stands out as a superb snack or appetizer, but it can also add some serious crunch factor to seemingly mundane dishes. Here are five ways to eat up the almonds sitting in your pantry.

Toss up raw, unsalted almonds with salt, black pepper, olive oil, and your favorite herbs and spices and roast them at 375° Fahrenheit for 15 to 20 minutes for a savory snack.
Toast almonds in a pan over medium-high heat to get maximum flavor, then add them into any salad.
Keep a bag of sliced almonds in your freezer and add them to your morning oatmeal or sprinkle over pancakes for extra crunch and flavor.
Make your own almond milk, dry the leftover solids, and use them in baked goods!
If you're looking for a truly homemade challenge, grind them into a meal and use them in French macarons.

What's your favorite way to enjoy almonds?

Source: Flickr User mynameisharsha

A Reader Recipe: Gluten-Free Vegan Chocolate Chip Cookie Cake

Fit Community — Tue, 14 Feb 2012 01:27:50 PST

If you've got a cookie craving, you're in luck: FitSugar readers Pure2raw recently shared this gluten-free chocolate chip cookie cake with us in our Healthy Recipe group.

Everyone loves cookie cake, right? We have a chocolate chip cookie cake that is not only gluten-free but egg- and dairy-free, too. It is full of flavor with a great soft, cakelike texture. Plus the three-ingredient coconut frosting is too good not to try.

Get the recipe after the break!

A Reader Recipe: Chunky Cherry-Chocolate Granola Bites

Fit Community — Fri, 10 Feb 2012 01:28:09 PST

FitSugar reader JuicyNoelle came up with this special cookie for Valentine's Day; she posted the recipe in our Healthy Recipe group.

Tied with a festive pink ribbon and a little love, I’m hoping these cookies will be perfect for Valentine's Day. The whole-grain oats, nuts, and cherries in these cookies add heartiness, while the melted dark-chocolate chunks deliver bursts of richness. The chia seeds pack a nutty punch, and they are rich in fiber and omega-3s, too - perfect for supporting vibrant hair and skin during these cold weeks of February.

Learn more about the recipe after the break!