Addie
Chef Extraordinaire
I have no idea, but they do that a lot on this side of the pond. I really dislike it.
I imagine it is to cut the tartness of the vinegar.
I have no idea, but they do that a lot on this side of the pond. I really dislike it.
I have grown to like slaw with a hint os sweetness. What I cannot eat is potato salad with sugar in it.
Thanks for the link. There may be a genetic component to this. People from the north may be better suited to high protein/fat - low carb.Sweden & the "Low Fat" Diet Dogma
I know nothing about Health Impact News, that was just the first link that popped up when I did my Google search. There are tons of articles about the original study out there. It's worth reading a few of them, imo. =)
I'm curious about what nutrient(s) is/are found only in carb-rich foods. Without doing any research I'm still pretty confident that the most nutrient dense foods would rank fairly low in the carb arena.
Start with the potato. Vitamin B complex for starters.
I'm curious about what nutrient(s) is/are found only in carb-rich foods. Without doing any research I'm still pretty confident that the most nutrient dense foods would rank fairly low in the carb arena.
B complex is available from plenty of low carb sources. B12 is only naturally bio-available to humans from animal sources such as meat, fish, milk, and eggs.Start with the potato. Vitamin B complex for starters.
There are always some people who will go overboard. I agree that any diet that needs nutritional supplements is questionable. That includes what many people eat when they aren't "dieting", but they need a multivitamin. I'm not talking about the cases where someone doesn't absorb some nutrients well or is taking medication that interferes with the absorption of some nutrients.Lots of fruits and vegetables are high in carbs.
IMO, avoiding highly refined carbs is sensible - breads, pasta and rice. But some of these diets advocate avoiding fruits and vegetables as well and replacing the lost nutrients with supplements. This makes no sense to me.
It looks to us as if north americans have a much sweeter tooth than us Brits. My father was a driver/mechanic during the 1939/45 unpleasantness and spoke about having to visit American army bases to deliver and collect equipment, in the course of which he was often fed in the mess hall. He once told me about maple syrup being poured over steaks, to name but one (in his sights) oddity.I have no idea, but they do that a lot on this side of the pond. I really dislike it.
That's probably part of why I don't much like sweet with savoury. My parents were European and we ate mostly Danish and Swedish food at home. Yup, applesauce with pork chops and the other stuff, but not honey glazed ham. I've seen Danish recipes for that, but my mum never made it. I was really shocked and dismayed the first time I was served ham with a sweet glaze. Even as a kid my reaction was .It looks to us as if north americans have a much sweeter tooth than us Brits. My father was a driver/mechanic during the 1939/45 unpleasantness and spoke about having to visit American army bases to deliver and collect equipment, in the course of which he was often fed in the mess hall. He once told me about maple syrup being poured over steaks, to name but one (in his sights) oddity.
I've noticed on Food Network that a lot of diner type places seem to have (to us) rather odd sweet/savoury combinations. The nearest we seem to get is apple sauce with pork , cranberry jelly with turkey and redcurrant jelly with venison or lamb but even that isn't very sweet and honey glazed hams.
It looks to us as if north americans have a much sweeter tooth than us Brits....maple syrup being poured over steaks, to name but one (in his sights) oddity.
I've noticed on Food Network that a lot of diner type places seem to have (to us) rather odd sweet/savoury combinations. The nearest we seem to get is apple sauce with pork , cranberry jelly with turkey and redcurrant jelly with venison or lamb but even that isn't very sweet and honey glazed hams.
No "sweet with my meat" type person, too. Can't stand it when Shrek pours maple syrup all over the eggs, sausage(bacon) and potatoes I just cooked for him.
However, I do put sugar in my coleslaw.
I've never seen maple syrup on steak, but I have seen it at a sugaring off, on eggs and sausages. Not my cup of tea.