Dining at the Compost Bin

My Bariatric Life Health Guide
  • The first time I ate a Brussels sprout, I shook my fist at Mother Nature
    and admonished her for having given such a friendly looking vegetable
    so horrific a flavor. It seemed a cruel bit of humor at the time but,
    as I grew older, Brussels sprouts took their rightful place among
    “acquired tastes.” I am rather fond of the little fellows now, and
    it turned out that they were good for me all along. Sorry about that
    Mother Nature, I was very young at the time.    

     
    There would be many more “acquired tastes” to come. Foods once destined for insignificant burials in the kitchen trash bin are now hearty

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    mealtime  staples and stand as proud as any food that fills my plate. No
    longer do I withhold the benefit-of-the-doubt and hastily discard
    foodstuffs that should not only be eaten, but that are quite good for me
    as well.


    Or do I?


    The Food We Throw Away
    It sometimes seems that every person who owns a heartbeat is now
    suggesting we eat more fruit and vegetables. Actually, this is a good
    thing. The word is out and being circulated. We should eat more fruits
    and vegetables
    -- so that begs the question how much is more?

     

    • If you exercise moderately (that is 30-60 minutes per day) and are a woman aged 19-50, you should be eating 2 cups of fruit and 2.5 cups of veggies per day.
    • Women aged 51 and over should have 1.5 cups of fruit and 2.5 cups of veggies.
    • Men between ages 19-30 should have 2 cups of fruit and 3.5 cups of veggies.
    • Men over thirty should have 2 cups of fruit and 3 cups of veggies.


    Now that we know how much, the next question might be how am I supposed to get all these cups inside of me? One answer is to stop throwing away what you could be eating. And by the way, what we discard might be the part that is best for us.


    For instance, apple skins have the antioxidant quercitin, which is
    beneficial to the lungs and brain. There is also more fiber in the skin
    than in the fruit beneath the skin.

    Swiss chard stems contain the amino acid glutamine that plays an
    important role in the body’s healing and repair. Chop and cook the stems
    together with the leaves.


    Orange peels contain a chemical that can lower cholesterol more
    effectively than some prescription drugs. This does not mean you have to
    literally eat the peel. It can be grated and used to flavor any number
    of dishes.


    If you cook beet leaves you will be getting fiber, calcium, and iron as
    well as vitamins A and K. The taste is half beet and half kale.


    Watermelon rind contains an amino acid that helps remove nitrogen from
    the blood.

     

    So there it is, one person’s compost is another person’s recommended serving of fruits and vegetables. And by the way, if we ate all we should instead of discarding it, we would stop wasting between 25 to 33 percent of our food globally.

     

    Living life well-fed,

    My Bariatric Life

     

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    References:
    Cooking Light
    Huffpost Healthy Living

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Published On: April 03, 2014