Hi friends. So, as you all know, between my fascinating stories and my unstoppable whining, that I am on the journey to becoming a dietitian. And yes, I say journey, because that is exactly what it is. It’s somewhere between reading cookbooks and food blogs, making tasty and [usually] healthy recipes in my apartment, sitting in Advanced Nutrition lectures, and trying to build my resume for the Dietetic Internship [and life] that I have found that I am in a wonderful place in my life.
Since I’m learning SO MANY fun, new, fascinating and exciting things, I want to share them with you. So if you’re looking for a dessert or something to make for dinner on Fridays, you might want to check out some of my friends‘ blogs, but if you want to learn a little something before you laze away on the weekends, you have come to the right place.
So, starting today, and every Friday for hopefully forever (or at least until grad school ends…) I will be sharing 5 fun things I have learned this week.
1. Copper bowls are great for whipping cream or eggs whites because the copper ions come off and provide stability.
2. To get that crunchy tofu served in restaurants, chefs freeze tofu before they batter and cook it.
3. Fiber reduces the risk of many diseases, including obesity, cardiovascular disease, and diabetes, but it also helps against cancer. How? By decreasing the time that food stays in the intestine, therefore reducing the time that carcinogens are exposed to the body.
4. Vegan diets, as well as a BMI below 20, can reduce your fertility rates.
5. Refrigerators needs to be at or below 40°F (get a thermometer!) and meat should thaw on the bottom shelf so that drippings do not contaminate other food. [Won’t be a problem in this kitchen..]
There you have it. That wasn’t too bad, was it? Just five little interesting facts that can help you learn about food, cooking, health, and nutrition. I hope you stick around for these Dietetic Dish Fridays because I have a feeling I will be biting at the chomp for Fridays to come for multiple reasons now. And yes, I just said ‘biting at the chomp’…