Chaffle Fever Sweeps Across the Globe was reported by Ross Wollen for ASweetLife.org, 18 August 2019. So what’s a chaffle????
It is a waffle made entirely of cheese and eggs. You sprinkle shredded cheese directly on a hot waffle iron, add some beaten egg, top with cheese, and let the waffle maker do its thing.
Virtually unknown a mere week ago, the chaffle has set Youtube, Facebook, Reddit, Instagram and Pinterest ablaze. Every significant Google result for the term has been posted in the first two weeks of August. The singular genius of the chaffle appears to be a Youtuber named Cat “Keto” Doss … and there is even a Facebook group called Keto Chafflehouse!
The runaway success of the chaffle seems to hinge on a few important factors.
- First is its profound simplicity. Just two ingredients!
- Secondly, the chaffle community is heroically creative in using the chaffle as a bread replacement. A quick search of #chaffle will show that some of the most popular images use the chaffle as a base for mini pizzas, hot dog buns, sandwich bread, and so on. This emphasis has been baked in from the beginning – in the original video, Ms. Doss called it a bread substitute and insisted that “the possibilities are endless.”
Read more: Chaffle Fever Sweeps Across the Globe
What is America’s most hated sandwich? Curious? Katharine Schwab posted for FastCompany.com, 16 August 2019 … and the answer may surprise you (and show you your tax dollars at work, at YouGov.com).
People are really not into cheese and tomato sandwiches, and it’s no wonder. Is that even a real sandwich? Other low-ranking sandwiches for both genders include the crab cake (maybe because crab cakes don’t belong in a sandwich) and the lobster roll. Sandwiches like turkey, BLTs, and grilled chicken were gender-neutral crowd-pleasers.
As for gender differences: Women tended to enjoy Cuban, pastrami, Reuben, and meatball sandwiches far less than men, which Yau postulates is because these sandwiches are so meat-heavy.
The survey also showed regional differences that Yau didn’t depict, like the fact that people from the South like grilled cheeses far more than the average, and people in the Northeast were much more into the lobster roll—probably because you can actually get decent lobster there.
Read more: What is America’s most hated sandwich?
The Benefits of Eating Bugs …It would help you, it would help the planet, but what about the yuck factor? was written by Robert Roy Britt for Medium/Elemental, 25 July 2019.
Insects are part of a balanced diet in many countries, and Westerners who can stomach the thought may soon want to rely on them, too, as the growing global population is expected to outstrip food-production capabilities. Already around the world, and increasingly in the United States, everything from ants to scorpions to silkworms can be found fried à la carte, sprinkled into main courses, hidden in bread and smoothies, and packed into protein bars and shakes.
Several new studies reveal bug farming’s benefits, including reduced land and water use and lower greenhouse gas emissions, while other research suggests people in the United States are surprisingly open to entomophagy — the eating of insects. Yet scientific knowledge about the whole concept is still crawling out of its infancy.
Read more: The Benefits of Eating Bugs
What to Eat to Live to 100 was shared by Andrew Merle for Medium/Food, 8 August 2019.
For over a decade, Blue Zones founder Dan Buettner (along with the National Geographic Society and a team of researchers) studied the 5 locations around the globe that have the highest concentrations of 100-year-olds, as well as exceptionally low rates of diseases such as cancer, diabetes, obesity, and heart problems.
In the book, The Blue Zones Solution, Buettner lays out the specifics for each of these Blue Zones locations, analyzes the trends, and then prescribes a plan for people looking achieve the same level of health and longevity.
According to Buettner’s extensive Blue Zones research, the best-of-the-best longevity foods are (you should include at least 3 of these daily): Beans (black beans, pinto beans, garbanzo beans, black-eyed peas, lentils), Greens (spinach, kale, chards, beet tops, fennel tops, collards), Sweet Potatoes, Nuts (almonds, peanuts, walnuts, sunflower seeds, Brazil nuts, cashews), Olive Oil (green, extra-virgin is best), Oats (slow-cook or Irish steel-cut are best), Barley, Fruits (all kinds), Green or Herbal teas, Turmeric (spice or tea),
The 4 best beverages are Water, Coffee, Green Tea and Red Wine (no more than 2 glasses daily)
Foods to Minimize include: Meat (eat meat only 2 times per week or less; meat servings should be 2 oz. cooked or less; fine to eat up to 3 oz. of fish daily), Dairy such as cheese, cream, and butter (limit as much as possible; Goat’s and Sheep’s milk products are ok), Eggs (eat no more than 3 eggs per week),Sugar (limit as much as possible — opt for honey and fruit instead) and Bread (OK to eat 100% whole wheat and true sourdough bread; look for sprouted grain bread, whole grain rye, or pumpernickel bread)
Foods to Avoid (other than a special treat): Sugary beverages (sodas, boxed juices), Salty snacks (chips, crackers), Processed Meats (sausages, salami, bacon, lunch meats) and Packaged sweets (cookies, candy bars).
Food Guidelines to Live By:
- 95% of your food should be plant-based
- Eat your largest meal at breakfast, a mid-sized lunch, and small dinner
- Stop eating when you’re 80% full
- If you need to snack, make it a piece of fruit or handful of nuts
- Cook most of your meals at home and eat with friends and family as much as possible
Read more: What to Eat to Live to 100
Is oat milk the new almond milk? All about this trendy non-dairy ‘mylk’ was reported on Today.com, 8 June 2018 … all about vegan milks.
By 2024, the global dairy alternatives market is expected to exceed the $34 billion mark, according ReportBuyer. While almond milk is one of the fastest growing segments, health-minded buyers are growing aware of the drink’s lackluster nutritionals while eco-conscious folks are becoming increasingly concerned about its unsustainable sourcing methods.
So what’s the latest plant-based alternative in the lactose-free world?
Enter oat milk. Its core production process is similar to that of almond milk: gluten-free oats are soaked in water, pulverized in a blender and then strained to produce a subtle-tasting plant milk that can be used in anything from coffee to cereal and baking.
Here’s the comparison between Oat Milk vs. Almond Milk:
While oat milk typically contains a bit more fiber and protein per serving, Oatly’s calorie and fat count is double Blue Diamond’s. As for micronutrients, if you’re opting for Blue Diamond’s option, you’ll get 45 percent of your daily value of bone-building calcium and 50 percent of your recommended daily value of vitamin E. On the other hand, Oatly offers only 35 percent of calcium (which is still higher than your average dairy milk’s 30 percent calcium content). However, Oatly takes the cake when it comes to metabolism-maintaining vitamin B2, energizing vitamin B12, disease-preventing vitamin D and phosphorus.
Oat milk comes with a caveat: Oatly’s ingredient list packs in more than just oats, water, added vitamins, and a bit of rapeseed oil. The recipe also contains acidity-regulating phosphates, which have been linked to ailments such as kidney disease. Phosphates are a common additive in ultra-processed foods such as processed meats and fast food meals. If these foods are staples in your diet or you suffer from advanced chronic kidney disease, phosphate-containing oat milk might not be the best go-to dairy-free option for you.