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Is Cereal Good For You?

By: Heidi Wagenbach

Cereal is great and I love it. 

Most of the time, I eat it for breakfast with a separate glass of milk because I prefer my cereal dry (soggy cereal is a disgusting mess, am I right?). I select the so-called “healthier” options, and leave the sugary ones like Cinnamon Toast Crunch for an occasional after-dinner dessert/snack. 

But I started to wonder if cereal even qualifies as a good option for the crucial morning meal, seeing that every time I go to work with a belly full of flakes and granola, I’m really hungry before lunch. Peanut butter or eggs stick with me for a longer period of time, but I’m finding an unwillingness to work hard early in the morning when I have the luxury of just pouring from a box and crunching away. So let’s dig deeper into what cereal has to offer… or lacks.

Behind The Bran

There are five major steps to how cereal is made, the first being that the selected grains are processed into a fine flour and cooked. Mixing is second, where ingredients like sugar, cocoa, water, etc. are added. Extrusion is third on the list, which is a high temperature process that uses a machine to craft cereal. The cereal is then dried and transformed into whatever magical shapes the producer wants whether that be squares, spheres, or stars.

So What Are The Health Risks Of Cereal? 

Added sugar is the biggest culprit. Processed foods, which include cereals, have a high amount of unnatural sugar; most brands list this ingredient as second or third on the nutrition label. This isn’t great for your body because your blood sugar spikes, and insulin levels increase. You will crave another high carb meal after digesting the cereal quickly, and risks creating a vicious cycle of overeating. The possibility of developing type 2 diabetes, heart disease, and cancer becomes very real if this process is repeated consecutively.

Misleading Marketing

Another aspect of this healthy vs. unhealthy debate is that cereal brands falsely advertise. Their products are stated to be healthy with key words like “low fat” and “whole grain” on the packaging. Cereals are most often consumed by children who find their mascots like Tony the Tiger and bright colors appealing, so the rate of childhood obesity and other diet-related diseases begin with what they eat for breakfast/what their parents provide. Greaaaat.

The AHA And Scientific Studies

On average, people consume twice as much cereal as the serving size. (Let’s be real: no one measures out their cereal, and when there’s a little milk left, they go back for seconds). Cereals don’t give you sufficient nutrition and energy that your body needs because of the excessive and unnecessary amount of carbs and sugar. 

In a UCLA study, there were 54 overweight teens who were monitored after reducing the added sugar in their diet by 40g a day (equivalent to 1 can of soda). They showed a reduction in belly fat and an improvement of insulin function. Another experiment involved rats; those who regularly consumed a high-sugar diet had changes in the levels of oxytocin (the hormone responsible for satiety), thus their mental health began to decline. 

Here’s a simple formula to help you understand better: more processed sugar = more chronically unsatisfied we become = more we eat.

The American Heart Association (AHA) recommends that the daily intake of added sugars should be limited to 25g for women; 36g for men. Most cereals have a generous amount of sugar that equates to half or more of your daily recommended amount. 

Just take a look at the next section.

Popular Cereal Nutritional Facts

Raisin Bran Two Scoops

1 cup: 190 calories, 1g fat, 210mg sodium, 46g carbs, 7g fiber, 18g sugar, 5g protein

Corn Pops

1 cup: 120 calories, 0g fat, 105mg sodium, 27g carbs, 3g fiber, 9g sugar, 1g protein

Corn Pops also contain hydrogenated oils and annatto, a natural colorant found in processed cheese products; a study found that it caused allergic reactions.

Reese’s Puffs

1 cup: 160 calories, 4g fat, 215mg sodium, 29g carbs, 1g fiber, 13g sugar, 2g protein

Reese’s Puffs have food coloring (Yellow 5 and 6), which can lead to ADD in youngsters.

Cinnamon Toast Crunch

1 cup: 170 calories, 4g fat, 240mg sodium, 33g carbs, 2.5g fiber, 12g sugar, 1.5g protein

CTC contains 13 vitamins and minerals, BUT also has BHT, a preservative that “is still highly controversial and limited research exists on whether it is harmful to the body or carcinogenic.”

Golden Grahams

1 cup: 160 calories, 1.5g fat, 320mg sodium (21% of your DV), 36g carbs, 2g fiber, 13g sugar, 2g protein

Fruity Pebbles

1 cup: 147 calories, 1.5g fat, 190mg sodium, 31g carbs, 0g fiber, 12g sugar, 1.5g protein

Fruity Pebbles have hydrogenated vegetable oil, artificial dyes, and preservative BHA. (You’re basically eating a bowl of empty calories with some yummy additives).

Frosted Flakes

1 cup: 147 calories, 0g fat, 200mg sodium, 35g carbs, 1g fiber, 13g sugar, 1.5g protein

(I know, surprising… no fat. But with all that sugar, that benefit is rendered useless). 

Lucky Charms

1 cup: 147 calories, 1.5g fat, 227mg sodium, 29g carbs, 2.7g fiber, 13g sugar, 2.7g protein 

Despite whole grains being the first ingredient, Lucky Charms include marshmallows aka sugar, plus corn starch, corn syrup, dextrose, gelatin, food dyes, and artificial flavor.

Cocoa Puffs

1 cup: 133 calories, 2g fat, 200mg sodium, 31g carbs, 2.7g fiber, 13g sugar, 2g protein

Captain Crunch’s Crunch Berries

1 cup: 147 calories, 2g fat, 253mg sodium, 29g carbs, 1.5g fiber, 15g sugar, 1.5g protein

Apple Jacks

1 cup: 110 calories, 1g fat, 135mg sodium, 25g carbs, <1g fiber, 12g sugar, 1g protein

Apple Jacks’ first ingredient is sugar, plus hydrogenated oil, BHT, and color/flavor additives. 

cereal

A visual representation of sugar vs. cereal in popular brands. Do you see your favorite? If not, maybe that’s a good thing!

How To Be Healthier About Your Breakfast

Limiting sugar in your chosen cereal is obvious, but you can look for high fiber (which will keep you fuller longer). Pay attention to portions, read the ingredients list, and opt for high protein or simply remove ready-to-eat breakfast cereals from your diet. If you absolutely cannot fathom doing so (like me), reduce weekly cereal consumption and watch the serving size. Choose unprocessed breakfasts the majority of the time (like oatmeal, homemade granola, yogurt, or eggs). These foods are high in protein, healthy fats, nutrients, and will boost weight loss. You will feel fuller and possibly lose up to 65% more weight.

Conclusion

Okay, here’s my opinion: don’t eat cereal every day; if you exercise and top it off with fruits/nuts/milk, you have nothing to worry about. I honestly believe that there are worse breakfast foods for you out there (PopTarts, for instance). Cereal, if you choose the right brand, has good nutrition and protein that will help tackle your day. Don’t be a kid and go for the brightly colored stuff, and if you have kids yourself, encourage them to eat wholesome foods as well. By cooking for them and then eventually teaching them how to prepare their own meals, they’ll be more self-sufficient later on. I’m that weirdo who liked brussel sprouts and meatloaf when I was younger so I guess I’m already well adapted to choosing healthier foods, even if I splurge occasionally to curb my sweet tooth. 

Sources: 

Breakfast Cereals: Healthy or Unhealthy

I Stopped Eating Cereal and Here’s Why… 

The 28 Worst Breakfast Cereals – Ranked! 

 

Feel free to leave a comment with your own thoughts or questions!

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Sugar Has a Similar Chemical Compound to Cocaine

By: Jeff Dionot

Foods laden with sugar are considered some of the most addictive meals of them all. When asking people if they have a hankering for a certain selection of dishes, they most commonly answer that they have a sweet-tooth; they often crave and relapse back into a sugary diet – two behaviors that are critical components of addiction according to Bart Hoebel of Princeton University. The reason for this is that sugar can be as habit-forming (and as harmful in the long-run) as drugs of abuse – specifically cocaine.

Dr. David Reuben, author of Everything You Always Wanted to Know About Nutrition says, “White refined sugar is not a food. It is a pure chemical extracted from plant sources, purer in fact than cocaine, which it resembles in many ways. It’s true name is sucrose and its chemical formula is C12H22O11. The chemical formula for cocaine is C17H21NO4… For all practical purposes, the difference is that sugar is missing the ‘N’, or nitrogen atom.”

Besides the chemical composition of the two, sugar and cocaine share numerous similarities. Both have comparable appearances, both give consumers similar effects, and both are incredibly lucrative to their respective producers and distributors. In terms of effects, sugar and cocaine boost dopamine levels for the recipient. Increased dopamine in the body causes higher alertness, focus, happiness, and motivation. The highest levels of dopamine may lead to mania and delusions. Long-term consumption of both sugar and cocaine results in an overall reduction of dopamine levels, forcing people to consume larger quantities in order to get the same heightened rush.

In terms of finances, the approximate 2018/2019 production of sugar amounted to 179.66 million metric tons. With an average price point of $400 per metric ton, which equates to roughly $71.86 trillion. In 2017, the total global production of 100 percent pure cocaine was only 1,976 tons, but with an aggregate price point of $1 million per metric ton, that results in $1.97 trillion dollars. Big Sugar and drug traffickers also meddle with their products throughout the supply chain in order to save costs and increase sales. Big Sugar might add additional chemicals to sugar to make artificial sweeteners such as Splenda. Drug traffickers almost always set aside some cocaine to dilute or “cut” it with other white powders (laundry detergents, laxatives, etc.), thus increasing weight and profit.

The overall proceeds of sugar dwarfs those of cocaine because of its legality. A cocaine addict usually gets hooked on their illicit substance when they are past adolescence and manage to find a local dealer; a sugar addict may start their dependency as early as early childhood when one too many candies kickstarts their lifelong cravings. There are multiple hurdles to overcome in order to purchase even a gram of cocaine, but the only thing stopping a five-year-old from purchasing a party bag of chocolates is a twenty dollar bill. 

While the issues of addiction are placed more heavily on cocaine, sugar addiction is a much more pertinent, grounded, and widespread problem. Chasing that dopamine is never a worthwhile pursuit. Since there aren’t exactly rehabilitation centers for people with a sugar dependency, the goal of abstinence falls on their shoulders. They themselves have to abandon their habitual cravings if they want to return to baseline normalcy. Recognizing that a problem exists is almost always the first step, followed by abstinence.

For example, take a look at Christine from Freaky Eaters. After a divorce that distanced herself from her husband and children, she resorted to sugar in order to cope with newfound depression and isolation; according to her son, Christine stocks her fridge and pantries entirely with sugary products. After every sugar spree, she deals with headaches and erratic mood changes. She combatted a traumatic situation with an unhealthy solution and the results are none too kind to her.

So if you believe you’re helpless to sugar, try to cut it out of your diet any way you can. Although you can always find people to support your endeavor, abstinence falls mainly on your shoulders alone.

Sources:

https://www.businessinsider.com/sugar-has-a-similar-effect-on-the-brain-as-cocaine-2016-4

https://www.isosugar.org/prices.php

https://kukhahnyoga.com/2010/05/05/sugar-and-cocaine-more-in-common-that-you-think/

https://www.princeton.edu/news/2008/12/10/sugar-can-be-addictive-princeton-scientist-says

https://www.businesswire.com/news/home/20190514005915/en/The-United-States-Sugar-Manufacturing-Market-2019—Industry-Sales-were-10.4-Billion-in-2018—ResearchAndMarkets.com

https://www.statista.com/statistics/249679/total-production-of-sugar-worldwide/#:~:text=In%202018%2F2019%2C%20approximately%20179.66,were%20produced%20in%20total%20worldwide.

https://www.isosugar.org/prices.php

https://www.worldometers.info/drugs/

https://www.independent.co.uk/news/world/americas/cocaine-production-record-levels-colombia-unodc-global-drugs-un-report-a8981616.html

https://twitter.com/USAO_EDPA/status/1141046851132645376?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed%7Ctwterm%5E1141046851132645376%7Ctwgr%5E%7Ctwcon%5Es1_&ref_url=https%3A%2F%2Fwindypundit.com%2F2019%2F06%2Fhow-much-is-16-5-tons-of-cocaine-really-worth%2F

https://pinnaclefitness707.com/blog/view/what-is-the-difference-between-stevia-sucrosesplenda-and-sucralose#:~:text=Sucralose%20or%20Splenda%20is%20the,molecule%20with%20three%20chlorine%20atoms.

https://americanaddictioncenters.org/cocaine-treatment/cut-with

https://www.unodc.org/documents/wdr/WDR_2010/1.3_The_globa_cocaine_market.pdf

https://www.healthline.com/health/dopamine-effects

https://www.youtube.com/watch?v=UReuFZl69qI

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Cancer Feeds Off Of Sugar

By: Jeff Dionot

Cancer comes in many forms: breast cancer is on the mind for many women; impaired bodily functions in men could point to prostate cancer; and long-term exposure to airborne irritants could pave the way to lung cancer, considered by many to be the worst type of cancer. While there still is no end-all be-all cure, there are multiple preventable measures that could stunt or even prevent cancer entirely. This post will take a look at how limiting sugar in your system can also limit cancer.

Every cell in a person’s body uses blood sugar (or glucose) for energy. A person’s glucose levels depend on their diet which will have an effect as to how their body will develop. A balanced amount leads to a healthier lifestyle; a high amount could lead to a number of physical issues such as fatigue, headaches, and sores; out of control amounts may lead to hyperglycemia or even type 2 diabetes (which 10% of Americans suffer from). Glucose is the basic form of all carbs, so other sugars such as fructose (sugars commonly found in fruit) and lactose (sugars commonly found in milk) end up being converted into glucose. If for some reason there’s no carbohydrates in our diet, cells can turn fat and protein into glucose as a last resort, because they need glucose to survive. Glucose, in short, is the main fuel for our body.

According to WebMD, cancer cells use up 20 times the amount of glucose than normal cells. Cancer cells already multiply around the body faster than expected, but add more sugar than necessary to the situation and the cells proliferate like wildfire. Tumors that once grew slowly now enlarge at an expedited rate when confronted with higher levels of glucose. Cancer researcher Lewis Cantley, PhD, writes that certain cancers may begin with higher levels of insulin, the hormone that controls glucose in the body. When more sugar enters a person’s system, their pancreas secretes more insulin to confront it and break it down. Higher blood insulin may also lead to higher risk of cancer (prostate cancer incidence is 2.55-fold greater in men with the highest blood insulin levels).

That’s not to say that all carbohydrates should be shunned for fear of getting a negative prognosis from your doctor. A plate of pasta or bowl of rice won’t send you straight to death’s door, but unnecessary sugars should be avoided whenever possible. Of Healthline’s “Top Six Cancer Causing Foods”, processed sugars (sugar-sweetened beverages, candies, sugary cereals) are included. Too much added and processed sugars increase the proclivity for type 2 diabetes and obesity whose inflammatory and stressful conditions threaten to develop multiple forms of cancer.

As in most cases, the solution lies in the decisions of the consumer. Eschew sugary foods for healthier alternatives, like whole grains, and put that catabolized energy to use in the form of exercise instead of living a sedentary lifestyle. A person is what they eat but also how they treat their body; if one disparages their physical care, their body will give an appropriate, harmful, and even deadly response. 

Sources:

6 Foods That May Increase Your Risk of Cancer

Cancer and Sugar: Is There a Link?

Deadliest, Most Common Cancers Get the Least Attention in U.S.

The Insulin/Cancer Connection

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Chewing Gum: Yea Or Nay?

By: Heidi Wagenbach

I like gum. I have a piece or two every other day when I need my breath to be mintier after a garlicky meal or want to make sure I don’t have food stuck between my teeth. For a while, when I would go to the dentist, they would tell me to stop chewing gum because my jaw was popping. Thus, I limited the amount I ate, and have had no problems since then. 

But it got me thinking: is chewing gum something that professionals (definitely not teachers) encourage or discourage? 

A Squished History

Mayan archaeologist Jennifer P. Mathews determined that chewing gum has been around on this continent for hundreds of years, called “chicle,” the resin extracted from the sapodilla tree in Southern Mexico and Central America. Think about it as the tree’s natural band-aid, meant to form a protective layer over cuts in the bark. The Mayans discovered they could collect it and create a chewable substance by cooking and drying it into what they called “cha.” This goodie “quenched thirst and staved off hunger,” as well as freshened breath. 

However, they viewed public gum chewing as unacceptable, especially for adult men and married women. A quote from Spanish missionary Bernardino de Sahagun in the 16th century states: 

“All the women who unmarried chew chicle in public. One’s wife also chews chicle, but not in public… with it they dispel the bad odor of their mouths, or the bad smell of their teeth. Thus they chew chicle in order not to be detested.”

From the Greeks to Wrigley

The Mayans weren’t the first to gain inspiration from nature’s substances. Pliny the Elder, a Roman author, wrote about a plant-based gum called “mastich” by the Greeks and evidence suggests that chewing birch bark tar was popular with young Scandinavian people thousands of years ago. Northern Native American cultures chewed Spruce tree resin and European settlers picked up on the habit and capitalized on it. 

This is where American inventor Thomas Adams Sr. comes in. He got a supply of chicle through a connection with the exiled Mexican president and came up with the idea of boiling then hand-rolling it into pieces of chewing gum. Young soap salesman William Wrigley worked for a company who gave free gum to vendors who placed large soap orders. Yet he soon discovered that gum was more popular so he switched careers. When he passed away in 1932, he was one of the richest men in the nation; the average American chewed 105 sticks per year in the 1920s. 

Ultimately, human appetite outmatched nature’s resources. Unsustainable harvesting methods killed ¼ of Mexico’s sapodilla trees by the mid-1930s. Companies then switched to cheaper synthetic bases and no longer imported ingredients from Mexico.

Alright, I bored you enough with the history of chewing gum. Now onto the important issue of this article: is chewing gum good for you?

Yes!

The benefits of chewing gum are well… beneficial. Making a habit of indulging on gum occasionally is shown to slim your waistline because your cravings are curbed. (I used to eat a piece of Extra’s Mint Chocolate Chip flavored gum when I wanted something sweet, but low calorie, and sure enough, I would avoid intaking dessert later). Studies have shown that people who chew gum ate 36 calories less… and while that doesn’t sound like a whole lot, it adds up.

Gum can keep your teeth healthy (if it’s sugarless; sugary gum causes plaque and tooth decay). It increases the flow of saliva, which contains calcium and phosphate, while removing food gunk from your previous meal. Gum can also improve your short-term memory, since it’s speculated to increase blood flow to the brain (I would always chew a piece while tackling a final test during high school and college!). It also fights drowsiness, reduces heartburn, as well as lowers anxiety/depression/fatigue. Gum can also help prevent ear infections in children, as well as alleviate ear barotrauma (aka that clogged-up, painful feeling) when pressure changes during airplane travel. Specific chewing gum helps people quit smoking, and can assist in gut recovery after a surgery. 

… And No?

Some of the ingredients in gum are speculated to be unhealthy in large amounts (much like food coloring, but that’s another article)

Butylated Hydroxytoluene (try saying that five times fast…) is an antioxidant and preservative that prevents fats from going rancid. Animal studies show that high doses can cause cancer, but the results are mixed. Low doses at 0.11 per pound of body weight is considered safe by the FDA (Food and Drug Administration).

Titanium dioxide is a food additive that whitens products and gives them a smooth texture. Rats have developed nervous system and organ damage during extensive tests; scientists have yet to determine what a safe limit is for humans.

Aspartame is an artificial sweetener that can pose issues like headaches to cancer to obesity, but the evidence is weak. Sugar alcohols have a laxative effect, and chewing a lot of gum could result in digestive stress or diarrhea. An excess amount of gum could also cause jaw problems, resulting in pain when you chew. Health experts advise chewing gum that’s made with xylitol, a natural sugar found in fruits and vegetables.

In The End

Chewing gum is like anything we eat nowadays: good in moderation. If you avoid unnecessary ingredients that may have negative health effects on your health later on, then I see no reason to not chew a piece of gum now and again. Especially if you’re at work and want to avoid bad breath for the rest of the day or if you want to have extra focus while taking a test, gum has countless good stimuli for your body while making your teeth cleaner. I mean if it’s been around for centuries, then there must be a certain charm about it, right?

Sources: 

A Brief History of Chewing Gum

Chewing Gum: Good or Bad?

Surprising Benefits of Chewing Gum

The Reason Chewing Gum Helps Your Ears While Flying – And Why Some Experts Advise Against It

 

Check out more blog posts here!

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Why Are Deviled Eggs Called “Deviled”?

By: Heidi Wagenbach

As a kid, I always squirmed at the texture of deviled eggs (not a fan of mayonnaise) even though I enjoyed the flavor. Now, as an adult, I can confidently say that both making and eating these little appetizers are great. They’re easy and delicious, and a staple at our house during the spring holidays. With Easter coming up in April, I’m looking forward to helping out in the kitchen again to make these, alongside some chocolate-covered strawberries… I’m getting distracted. Let’s focus on why you clicked this article… you want to know why fluffy halves of eggs got deemed as “deviled.” How about we find out?

From Ancient Rome… 

Despite deviled eggs becoming popular after WWII, they didn’t originate in the US. Traveling all the way back to Ancient Rome, eggs were boiled, seasoned with spicy sauces, and typically served at the beginning of the meal, called “gustatio,” aka a treat for wealthy patricians. They became so well-known that Romans created a saying: “ab ova usque ad mala,” translating to “from eggs to apples,” meaning the start and end of the meal. According to the Apicius, which was a collection of Roman recipes that was compiled apparently between the 4th and 5th century AD, boiled eggs were seasoned with oil and wine, then served with pepper and silphium (a plant which is extinct in the 21st century). Another called for poached eggs soaked in pine nuts, herbs, pepper, honey, vinegar, and broth.

… To the 1400s

Come the 13th century, and stuffed eggs were appearing in what we now know as Spain. An anonymous cookbook instructed the reader to pound boiled egg yolks with cilantro, onion juice, pepper, coriander, and murri (a sauce made of barley or fish), oil and salt. Going ahead to the 15th century, this popular dish was spreading across Europe. Medieval cookbooks contained recipes for eggs filled with raisins, cheese, herbs (like mint and parsley). They were then fried in oil, topped with a sauce of cinnamon, ginger, and cloves. Last but not least, the eggs were powdered with sugar and served hot.

… And Finally The 1900s

In 1786 Great Britain, “devil” was coined as a culinary term, meaning highly seasoned food prepared with spicy ingredients, then boiled or fried. It could also be a connection to the claimed hot temperatures in Hell. (Similar to the hot sauce brands The Reaper or Hellfire.” I don’t know about you, but I don’t think I’d eat something that suggests death). Then by 1800, deviling was a verb to describe the process of making foods spicy. Many refer to deviled eggs as “mimosa eggs,” “stuffed eggs,” “dressed eggs,” or even “angel eggs”, to avoid any negative connotation with Satan. Fannie Farmer’s 1896 “Boston Cooking-School Cookbook” was one of the earliest to suggest the use of mayonnaise as a binder, but that ingredient was not commonly featured until the 1940s. 

5 Fun Facts

  1. National Deviled Egg Day in 2021 takes place on Tuesday, November 2nd.
  2. Two deviled eggs have 126 calories, 6 grams of protein, a good amount of vitamins B, A, and K… plus a healthy dose of fat and salt.
  3. Sonya Thomas, a competitive eater, holds the record of eating 65 hard boiled eggs in just under 7 minutes.
  4. Over 60% of Americans will eat deviled eggs on Easter (ha, a bit ironic, isn’t it?).
  5. Chef Alex Guarnaschelli from the Food Network has her own signature deviled egg recipe that calls for 6 hard-boiled egg yolks, 2 tablespoons of mayonnaise, 1 teaspoon each of smooth mustard, Worcestershire sauce, white wine vinegar, paprika, lemon juice, hot sauce, cream, salt, and scallions.

Conclusion

Deviled eggs have a long and evolving history that eventually led to what we recognize today. There are countless and creative ways to how they can be prepared, with everyone having their own unique take on how to make these somewhat controversial savory snacks. All I know is I’m looking forward to having some again (seeing that we only make them once a year).

Sources:

The Ancient History of Deviled Eggs

Why Are They Called Deviled Eggs?

Benefits of Deviled Eggs

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The History Of Cheesecake

By: Heidi Wagenbach

Here’s to you, Mom. You wanted a blog about cheesecake… and you got it.

Cheesecake is a great dessert. Creamy, rich, but not too sweet (if done properly). There are so many variations, flavors, baking (or non-baking) techniques. My dear mother’s expectations for cheesecake are always high. She said she would want to stick her fork into the middle of a slice and see if it was able to withstand a sudden earthquake without crumbling apart. I always loved creating this cake and sampling the delicious crust that I swore I’d be content with eating just that. But I don’t think you’d expect cheesecake’s history to be that complex. I was surprised when I found out that this sweet doesn’t date to the 1800s or even 1500s, but all the way back to nearly 4,000 years ago!

So let’s dive right in… 

Ancient Greece, Anthropologists, Athenaeus

First of all, thank you, Greeks, for creating such a legacy. 

Researchers and historians excavated cheese molds dating back to 2,000 BC on the Island of Samos. Cheese has been around even before then, dating into prehistory (before writing was invented and even prior to when people began spinning cloth from cotton, kinda hard to fathom with our 21st century mindsets). According to the Greeks, cheesecake provided energy and there is proof that athletes were served this during the first Olympic games in 776 BC. Brides and grooms ate this as a wedding cake, a gesture of hospitality. Granted, the ingredients were simplistic: flour, wheat, honey, and cheese, but people opt for cheesecake to celebrate their marriage still! Greek rhetorician and grammarian Athenaeus is credited for writing the first cheesecake recipe in 230 AD, which is the oldest known surviving recipe. (He detailed it as: pound the cheese until smooth, mix in a brass pan with honey and spring wheat flour, heat into one mass, then cool and serve).

Time Goes On… 

After the Romans conquered the Greeks, they modified the cheesecake approach by including crushed cheese and eggs, then baking it under a hot brick, serving it warm. Sometimes, they put the cheese filling into a pastry, calling it “libuma,” and indulging on special occasions. Roman politician Marcus Cato is said to have recorded the oldest known cheesecake recipe for this group of people. According to the Encyclopedia of Jewish Food, Jewish people had a very popular cheese-filled pastry called “fluden,” adapted in 1000 AD.

The Europeans’ Influence

By 1545, the first cookbook was published, and sure enough, it stated a recipe for cheesecake.

“To make a tarte of Chese – Take harde Chese and cutte it in slyces, and pare it, than laye it in fayre water, or in swete mylke, the space of three houres, then take it up and break it in a mortar tyll it be small, than drawe it up thorowe a strainer with the yolks of syxe eggs, and season it wyth suger and swete butter, and so bake it.”

(Makes you read suddenly in a strong British or Scottish accent… no? Just me? Okay).

Europeans really began to focus on using ingredients native to the region. By this time, cheesecake was considered a flour-based sweet food. Henry VIII’s chef had a hand in shaping this recipe too. Apparently, he cut up cheese and soaked it in milk for 3 hours, then strained the mixture and added eggs, butter, and sugar.

By the 18th century, cheesecake was beginning to look more like what we recognize nowadays. They removed yeast from the ingredients, rather using eggs to make their cakes and breads rise. Removing yeast (and its flavor) caused cheesecake to be classified as a dessert.

Neufchatel Cheese And A Dairy Farmer

Cream cheese was an American addition to the cheesecake recipe, and was a staple in the US since the late 1800s. A New York dairy farmer was attempting to replicate the French cheese Neufchatel*** and accidentally discovered the process which resulted in cream cheese being made instead. This creation was packaged and distributed by Philadelphia Cream Cheese brand, purchased in 1903 by the Phoenix Cheese Company, which was then bought in 1928 by the Kraft Cheese Company.

***Neufchatel cheese is claimed to be the oldest version of Norman cheese. There was a text from 1035 AD that mentions the production of cheese in the Neufchel-en-Bray countryside, where it was matured in cellars. There were/are many shapes to this cheese, depending on the fashion and mold the producer owned (for example, it’s rumored that the heart-shaped cheese came from the tale of a Norman woman who wanted to express her feelings (in a not-so-subtle way) to the English soldiers in the Middle Age. Napoleon III is said to have received a huge basket of it that he appreciated (who wouldn’t?) and this cheese remains to be known as one of the best, consumed all over France.

New York

Can’t go without addressing one of the most well-known states whose bragging rights are notorious when it comes to having good cheesecake. Classic NY-style cheesecake is served with just the cake, no fruit, or chocolate or caramel. The extra egg yolks contribute to the smooth, signature texture. By the 1900s, New Yorkers were in love with this tasty treat and every restaurant continues to have a distinct method when creating cheesecake. 

Arnold Reuben (more known for his sandwiches) is also said to have invented the New York cheesecake. Born in Germany, he came to America when he was younger, and went to a party where the hostess served a cheese pie. He loved it so much, he began to experiment with recipes and came up with what we know and love today.

Around The World Variations

Chicago cheesecakes have sour cream added; Philadelphia’s cakes are known for being lighter and creamer, topped with fruit or chocolate. St. Louise enjoys a butter cake, with an additional layer of cake on the cheese filling. Italians use ricotta, Greeks include feta, Germans prefer cottage cheese, and Japan mixes cornstarch and egg whites to make a custard. Even though the main ingredients are the same, every nation’s cheesecakes will taste differently depending on where you go. 

★Bonus Fact★

The Cheesecake Factory has about 35 different flavors, changing seasonally and varying from Original to Salted Caramel to Oreo. By using the standard price of $10.45 per slice, you would spend about $365 to try them all… ouch. On a more nutritional note, an average slice of cheesecake from this restaurant contains roughly 1,250 calories. A friendly reminder that women should only intake 2,000 per day; men should only intake 2,500. But let’s be honest… if you don’t splurge that often, every bite is worth it.

Final Thoughts

Hope you’re satisfied with my blog, Mom, and that I answered all your undying questions about the origin of cheesecake. Sarcasm aside, I learned a lot that I didn’t know before researching. It made me appreciate cheesecake even more and feel knowledgeable about this classic dessert. Cheesecake will definitely be the next dessert I tackle when I’m bitten by the baking bug and knowing me… that’ll be soon.

 

Sources: 

 

The Rich History of a Favorite Dessert

Cheesecake History

A History of Cheesecake 

The (Rich) History Of The Cheesecake 

21 Cheesecake Factory Dishes With More Calories Than the Cheesecake

 

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Is Red Wine Helpful Or Harmful?

By: Heidi Wagenbach

My grandma has been the center of jokes for years with her indulgence of wine every day around 4PM. Dad and I would always tease her about how she would want to get home to have a glass, eat some cheese, and take a nap. (In reality, now that I look back, that’s honestly a goal for retirement). But, she just turned 90 this past September, so she ought to be doing something right. Were her glasses of red wine a contribution to her health, sharp wit, and spunk even as she’s nearing a century old? Probably. Let’s find out. 

Short But Sweet History

Medieval monasteries believed monks lived longer from drinking red wine. “The French Paradox” refers to the phrase regarding this population in Europe who have low rates of heart disease, despite consuming a lot of high-fat-and-cholesterol foods. Experts believe that red wine was the dietary protector of the French from the harmful effects of these nutrients (where in reality, they’re healthier because they eat more whole, nutritional foods and live active lifestyles). 

Some Basic Info

Red wine is high in antioxidants, is anti-inflammatory and lipid-regulating. A two-week study in 40 adults found that consuming 13.5 oz (or 400 ml) of red wine daily increased antioxidant status. It has a decent amount of resveratrol, a compound found in the skin of grapes, which reduces oxidative stress, a factor linked to cancer and heart disease. Eating whole grapes and berries are (obviously) a better source because there are health risks in drinking wine. In order to feel an effect of resveratrol, you would have to drink bottles of this stuff, which will do more harm than good. But when shopping for alcohol, red wine is a better option than the other varieties (i.e. red wine has 10 times more resveratrol than white wine).

Other Interesting Facts

Red wine could prevent cavities. In 2014, the Journal of Agricultural and Food Chemistry discovered that it killed more cavity-causing bacteria than water spiked with alcohol. Red wine can also keep your allergies at bay. Even though more research is needed, 80 studies showed that flavonoids could reduce symptoms of asthma and such. While drinking during pregnancy is NOT recommended, red wine could boost your chances of conceiving. A study was conducted at Washington University, and they found that high amounts of resveratrol preserves cells and increases the number of eggs. Nonetheless, the CDC (Centers for Disease and Prevention) advise that women who are trying to have a baby should stop drinking alcohol to prevent the possibility of fetal alcohol spectrum disorders.

How Drinking A Glass Or Two Helps Your Body

Cardiovascular Health

A 2019 review showed that there is a lower risk of coronary heart disease (which is the leading cause of death in the US) from drinking wine, however the American Heart Association (AHA) stated that other factors like your diet and lifestyle affect your health as well. Follow the guidelines to ensure that you get the positive outcomes from drinking and not the negatives. (1 glass of wine a day for females; 2 glasses of wine for males; 1 glass = 5 oz, with a 12% alcohol by volume).

Gut Health & Type 2 Diabetes

In 2018, a study showed that the polyphenols from red wine improve gut microbiota. These may act as prebiotics, or in other words, boost healthy bacteria. A 2015 experiment showed that having a glass of wine once a day decreases cardiometabolic risk with people who suffer from type 2 diabetes. Ethanol in wine plays a crucial role in metabolizing glucose, but more research is needed to confirm this claim.

Blood Pressure

The AHA stated that resveratrol may reduce blood pressure and increase levels of good cholesterol. Compounds called procyanidins help keep blood vessels healthy, however non-alcoholic red wine can have the same results. Drinking too much can lead to high blood pressure or an irregular heart rate.

Brain Damage & Dementia

Red wine can help protect against secondary brain damage after a stroke or central nervous system injury. (This is because the ingredients have positive effects on inflammation, oxidative stress, and cell death. For the same reason, vision loss can be prevented). In 2018, researchers concluded there was an increased risk of memory loss in people who didn’t drink wine, which has neuroprotective effects.

Depression & Living Longer

An examination in 2013 of 5,000 people showed that over 7 years, the people who drank between 2-7 glasses of wine each week had lower levels of depression. (Contrastingly, drinking more leads to a more likely risk of depression). In the end, drinking red wine in moderation can lead to a longer life expectancy than occasional and heavy drinkers.

The Negatives

Drinking too much can lead to alcoholism, liver cirrhosis, and weight gain. (On the flip side, red wine in moderation can help you drop pounds. The International Journal of Obesity found that the compounds in red wine can convert “white fat” into “beige fat,” which can be burned off easier). Just as not drinking enough, too much leads to an increased risk of death and disease. An average of 87,798 people in the US die to excessive alcohol consumption; that equates to 1 in 10 deaths between the ages of 20-64. The National Cancer Institute states there is a strong correlation between too much consumption and possibly developing a multitude of different cancers (whether that be in the throat, breast, or liver). Alcohol damages bodily tissues, therefore drinking wine in excess is harmful and outweighs the above benefits.

Other Symptoms

Some people feel sick after drinking red wine (no, I’m not talking about a hangover). Their symptoms could range from a pounding headache to more allergy-related effects, like itchiness, coughing, or digestive issues. Red wine contains congeners, and these give red wine the recognizable flavor profile, but there is a certain type (known as tannins) which make people who are already vulnerable to migraines get them after consumption. Sulfites, known to be added to red wine specifically in the US, are to blame. If you get a rash or abdominal pain, then histamine is at fault. There are ways to prevent this, either by avoiding red wine, monitoring your consumption, and drinking white/organic/dry wine… or not at all.

Conclusion

The bottom line is that you should feel free to drink, as long as you balance your diet and moderate how much alcohol you have per day. Experts recommend having at least 1-2 alcohol free days per week. While there are health benefits, the risks are there, seeing that red wine is indeed still a liquor. Be sure to eat a good diet that includes a bunch of varieties of vegetables and fruits, but don’t feel guilty if you have a glass every now and then. My grandma is tangible proof that it does seem to have some good qualities to it.

 

Sources: 

Is red wine good for you?

Red Wine: Good or Bad?

Can a Glass of Wine Benefit Your Health?

5 Health Benefits of Red, Red Wine – In Case You Need An(other) Excuse

7 Surprising Health Benefits of Red Wine

 

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What Eating Fast Food Does To Your Body

By: Heidi Wagenbach

We all know that fast food isn’t great. Seeing more and more documentaries like 1,000-lb Sisters emerging over the last few years is a hint that people are suffering not only from some sort of mental/emotional trauma for them to let their body decay into such overwhelming obesity, but that the fast food issue in America should not be ignored. I can’t remember the last time I went into a McDonald’s, unless on a road trip and needing to use the restroom. Whenever I eat out, I lean more towards getting salads, veggie burgers, pasta, or something else that is hearty but has nutritional value, while avoiding the other joints with fried and processed food like the plague (heh, maybe those jokes should be avoided now…).

Below is a compilation of what companies actually do to make their food “crave-able” and in turn, what that means for your body and health.

An Addiction

There is research proving that junk food is like a drug, triggering your brain’s reward systems, and unleashing dopamine. Companies utilize what’s called the “bliss point,” or the “optimal concentration of sugar known to maximize… pleasure.” Undergoing this different sensory experience is due to the altered ingredient content. The foods taste the way they do thanks to multiple processes and mathematical/scientific equations nutritionists, scientists, and flavorists engineer to produce flavor extracts. They are then injected into the meals, making natural food less delicious if exposed to these foods more often.

(Think about it this way: if you eat super salty French fries, then compare that taste to say… broccoli, of course the fries are more appealing because you’re used to that flavor). 

The consumer wants to repeat the positive experience that caused this release, thus making the cravings for fast food more frequent and powerful. These companies also want to hit nostalgia; I mean, who doesn’t want to relive the awe of drinking a milkshake while playing on the indoor, colorful playgrounds?  

Further Proof

Scientists studied a group of rats that were forced to consume fast food over a period of time. Once regulated, it took the rodents 14 days to convert them back to enjoying their “normal” food again. Some rats chose to starve, while others went days without eating. 

Also, there have been many complaints that fast food joints make the items on their menu look better in promotions by manipulating lighting and effects (and not cramming the food into little portable to-go boxes). People take their own pictures of what they bought, and compare it to what’s seen in advertisements. To say the very least, the contrast of how these foods hold up to their counterparts is just sad. But companies want to make their products look good… even if the burgers, tacos, and sandwiches don’t embrace the whole slogan of “as seen on TV” at all.

Head, Shoulders, Knees, and Toes

So what happens to your body once you’ve eaten your burger and fries, and guzzled your soda? The food goes into your bloodstream within 15 minutes. Because of the refined carbs, your body can go through a more rapid digestion and break down the meal faster. Due to this, glucose and insulin levels rise, turning the meal into fat and not energy. Within 3 hours, hunger strikes again despite the fact you just ate nearly an entire day’s worth of calories. 

The After Effects

You’ll be stressed, panicky. Your body is attempting to restore your blood sugar to normal levels, therefore you’ll experience mood swings, and symptoms like headaches or nausea. Your arteries become impaired, slowing your blood flow and causing you to be tired with a 20% more likely risk of having a heart attack or stroke. Your body will digest the rest of the remaining chemicals slowly or not at all. Take for instance, the Big Mac, which needs 36 hours to leave your system entirely. You could become gassy or bloated and your body will react to the additives/fillers like an infection, triggering an inflammatory response and a more defensive immune system.

20 “Ew” Facts About Fast Food That Will Make You Think Twice Before Ordering Out

#1

Millennials spend about 45% of their budget’s food dollars on eating out.

#2

The American Heart Association recommends eating only 100-150 calories of added sugar a day (about 6-9 teaspoons), but a 12 oz can of soda already contains 8.

#3

The high level of refined carbohydrates can lead to acne.

#4

Loaded with trans fats, fast food leads to elevated cholesterol.

#5

People who order fast food indulge about an extra 200 calories a day, gain weight, and are at risk of developing diabetes, even if what they’re ordering is “healthy.” (For example, going to McDonald’s website, you can see their Premium Southwest Salad is 160 calories. Sounds good… until realizing the salad dressing is not included and that the tortilla chips contain goodies like dextrose and disodium inosinate. In unscientific terms… additives).

#6

Chicken nuggets are in fact chicken… but they contain more bone, fat, and tendons than actual meat. Just what I want to be eating.

#7

Fast food destroys tooth enamel and encourages cavities. Your bone density and muscle mass will also suffer. 

#8

There was a survey of 993 adults’ guesses about how much sodium they were consuming in a meal, and their estimates were 6 times lower than the actual amount. (1,292mg; equivalent to about half of your recommended sodium intake per day).

#9

Fast food can affect your fertility, the added ingredients changing how hormones act, resulting in birth defects.

#10

The number of fast food restaurants has doubled since 1970, correlating with the number of obese Americans.

#11

The short term effects of eating fast food include a change in your metabolism, a reduced ability for muscles to turn glucose into energy, poor digestion, and constipation. 

#12

People who consume fast food are 51% more likely to be depressed. 

#13

Half of Americans prefer to eat a fast food meal every single day. 

#14

In 2010, a study found that 48% of soda fountains at fast food joints contain coliform bacteria, commonly found in feces.

#15

A law firm in Alabama once sued Taco Bell for calling its taco filling “meat,” seeing that it’s more oats, seasoning, and fillers than anything else. The case was dropped after the restaurant changed their advertisements and fought the charges.

#16

Subway’s bread used to contain azodicarbonamide, a chemical that can be found in yoga mats. After a petition of thousands of signatures demanded they remove it from their food, they obliged.

#17

McDonald’s confirmed that there are parts from more than 100 cows in just one of their burgers. Yum.

#18

A New York City police officer, John Florio, bit into a Big Mac full of glass in 2005. The case was finally settled 9 years later for $437,000.

#19

There is a secret menu option at Burger King called the Suicide Burger, which includes 4 burgers covered in cheese, bacon, sauce, and comes to a total of 800 calories.

#20

Children who eat fast food 3 times a week are more likely to develop asthma. There has also been a link between kids eating fast food and a decline in their academic success.

The Bottom Line

Health experts advise that you should follow the 80:20 rule: eat healthy foods 80% of the time and indulge 20% of the time. This plan works for weight loss and helps boost mental health. But also consider what your lifestyle is like beforehand. It’s all about balance. Do you exercise? Do you smoke or overdo your consumption of alcohol? These factors contribute to your long term health so if you eat out once in a while, that’s fine, but be sure that it doesn’t become a regularity.

Sources:

(Video) If You Eat Fast Food, THIS Happens To Your Body

The Effects of Fast Food on the Body

This is your body on fast food

100 Crazy Fast Food Facts

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What Is Ruby Chocolate?

By: Heidi Wagenbach

So I was searching for inspiration while writing Valentine’s Day themed blogs, when I came across an article about ruby chocolate that caught my eye. I had never heard it, and well, that’s because it’s relatively new and sold in only a few countries so far. Below is a short history and basic facts about this rose-colored, elusive sweet.

Brief History and Production

Following the iconic dark, milk, and white, ruby chocolate has been deemed “the fourth chocolate.” A Belgian chocolate manufacturer, Barry Callebaut Group, introduced this chocolate in late 2017. They claim it comes from a ruby cocoa bean, grown in Ecuador and Brazil, however that’s nothing new. 

“They come from the same species of cacao plant that [makes] the chocolate we already know,” said The New York Times

What gives this chocolate its different color is a particular mix of compounds, and Callebaut argues there are no added colors or flavors. The bright fuchsia that ruby chocolate has is explained through high levels of pigmented polyphenols and is enunciated through Callebaut’s minimal processing technique. They reduce fermentation and treat the product with citric acid, while using petroleum to remove fatty acids and preserve color. (For those of you who are curious for the exact definition, petroleum is: “a liquid mixture of hydrocarbons that is present in certain rock strata and can be extracted and refined to produce fuels including gasoline, kerosene, and diesel oil”). I don’t know about you, but I don’t think I’d be willing to try something that contains petroleum just to retain a pretty color.

More On Callebaut

The Barry Callebaut Group did not provide a lot of information about ruby chocolate on their website, simply calling it “a true gift from nature.” A theory about ruby chocolate is that this confectioner bred more cacao trees to grow fruits which naturally have more of a pink shade, seeing that 98% of cacao is a reddish-purple anyway when raw. Barry Callebaut Group states that only 36% of their cacao is sustainably sourced, so I’m not sure what you think, but ruby chocolate is sounding very similar to pink sea salt: more show and less usefulness. 

Why Ruby Chocolate Faded Out Of Interest

It was advertised as “millennial chocolate” (gee, I wonder what age range they were targeting). Interest was lost over time, because the announcement, release, and availability did not correlate. Callebaut had 6-18 months to broker deals with chocolatiers, make more of this product, and build the hype, but in the end, people were wondering… what makes ruby chocolate so special?

Chocolate experts were skeptical yet anxious to taste the new, groundbreaking chocolate, but others were thinking it was a publicity stunt or faked. And they were right to be hesitant: no news, no talk shows, and the articles people were browsing to find more information about ruby chocolate were simply repeated information. The release corresponded with Valentine’s Day, and that was the holiday Callebaut was riding on. Once that passed, ruby chocolate failed to live up to its publicized oohs and ahhs. Experimentation has yet to take place, professionals asking whether it can be caramelized like its other chocolatey cousins, or if adding different ingredients can balance the sour flavors that for some people (depending on their taste-buds) is not pleasant.

Health Benefits (And Is It Even A Chocolate?)

Ruby chocolate is technically not a chocolate, according to the FDA. Their reasoning is that it contains the necessary ingredients to match chocolate (i.e. cocoa butter, sugar, milk powder, unsweetened chocolate), but are not the right percentages. There is too much unsweetened chocolate to be white, and not enough to be milk. As for dark, well it’s not dark chocolate, by simply looking at its appearance and taste. So the FDA needs another classification to determine what category ruby chocolate fits in.

As for nutritional benefits… ruby chocolate contains stearic acid, which is a saturated fat that doesn’t raise cholesterol. It acts as an antioxidant and has natural compounds that contribute to overall health (but I think I’ll continue indulging other chocolates instead).

Flavor Profile

Ruby chocolate, as described by Barry Callebaut is: “Neither bitter, milky, or sweet. It’s a rather tension of fresh berry fruitiness and luscious smoothness.” There are also notes of sour, tart, and tang. “Ruby chocolate is quite sweet and tastes like raspberry-flavored white chocolate with some milk chocolate added,” countered Isabell Maples, dietitian and nutritionist (Academy of Nutrition and Dietetics). Ruby chocolate has varying taste depending on the ratios of each ingredient in the recipes the companies use. Below is a diagram from Callebaut’s website showing the different qualities of ruby chocolate.

Ruby Chocolate

Where Can You Buy It?

In the U.S., Trader Joe’s had it for a limited time, in the form of crunchy wafers and pretzel-coated-goodies. So far, KitKat Ruby is the most popular interpretation of ruby chocolate, but is only available in Japan, South Korea, and the United Kingdom. (Don’t worry, if you’re that determined to get your hands on some, Amazon still has its wide variety of products to choose from). Ruby chocolate is a bit pricier, and is not organic nor vegan, but is vegetarian. 

Conclusion

With Valentine’s Day right around the corner, I’d advise to just maybe skip the ruby chocolate and go with another candy assortment. (Or even better, a nice meal and movie night). I don’t want to bash this product, seeing that I haven’t tried it myself, but based on its background, ruby chocolate isn’t one that I’d bother tasting with its weird, unknown origin and mysterious company.

 

Sources:

Ruby – A True Gift From Nature

Here’s Why Everyone Is Talking About Ruby Chocolate

What Is Ruby Chocolate? How It’s Made, Ruby Cocoa, & FAQ

 

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How To Tell If Your White Chocolate Is High Quality

By: Heidi Wagenbach

Some people love it, others hate it. White chocolate creates divisive and opinionated points of view for many, the argument that it’s not even chocolate being the most popular, despite 45% of its mass comes from cacao beans. I decided to delve into this topic of determining what you should look for when shopping for white chocolate and how to decipher what to use, and what to avoid for baking or noshing. 

Taste

Compared to dark chocolate, that neglects cocoa solids, sugar, emulsifiers, and flavors like vanilla, white chocolate swaps out the cocoa for milk solids. White chocolate doesn’t have that sharp bitterness because of this, and its flavor is subtle, smoother, and satiny. Eagranie Yuh, chocolate educator, author of The Chocolate Tasting Kit, and a judge for the International Chocolate Awards stated: “[White chocolate] should taste like good milk, fresh and clean, and it shouldn’t be super sweet.”

Color, Aroma, and Classifications 

White chocolate should be a pale yellow, and not a blinding white because that hints at the recipe being bleached. Pastry chef, Stella Parks, said white chocolate has “floral and aromatic cocoa butter qualities.” The FDA determined that white chocolate must contain 20% cocoa butter, at least 14% milk solids, 3.5% milk fat, and a maximum of 55% in sweeteners in order to be deemed as such. Watch out for sugar and fat though, which will result in a sweetness overdose or an oily film covering your tongue. Look for labels such as “white baking chips” or “morsels,” because those contain milk, oil, and sugar and forsake the ingredients that make white chocolate… well, white chocolate.

Uses

White chocolate is made for coating (mm… chocolate-covered strawberries)… and its delicate flavor makes it good for creamy recipes such as ganaches, mousses, ice creams, or glazes. Good white chocolate used for baking requires a high cocoa butter percentage (33% or more). Avoid chocolate chips because they melt poorly; their structure is designed to hold shape under heat and companies substitute hydrogenated oil for cocoa butter and increase the sugar content. If you want chunks, chop up a bar instead. Pair white chocolate with contrasting flavors (i.e. citrus) or opt for the less sweet bars.

Determining What Is Best and What Is Not

Max Falkowitz from Serious Eats created a tasting panel of 21 pastry chefs and chocolate lovers to find the best/worst in the vast array of available white chocolate in the market. They sampled pure white chocolate, with no added fruits or nuts. The brands ranged from mass market to hand-crafted, and while not available in every store, online shopping provided the rest. They came in various sizes and shapes; the judges focused on their raw flavor and rated them based on texture and preferences. Their criteria was to look for a chocolate that melted smoothly, with a clean, creamy, rich (but not too fatty) flavor (that didn’t turn into chalk in your mouth) and a vanilla, floral, cocoa hint that leaned on the moderately sweet side. They found that with each brand, the results were unbalanced, either too sweet, too heavy, or left a nasty aftertaste.

4 Tips And Tricks To Tell If Chocolate Is Good Quality

  1. Sound – Chocolate should snap upon breaking and shouldn’t crumble. The right quantities of ingredients make it stable and solid, a texture that doesn’t need to be refrigerated.
  2. Smell – Chocolate should smell like… you guessed it, chocolate or cocoa, not just sweetness or vanilla. It needs to smell like what is used to produce it, not the additives that cover it up. There could be hints of nuttiness, coffee, fruitiness, but the overall odor is indulgent and chocolatey.
  3. Look – Poor quality chocolate melts alarmingly fast into an oily mouthful or dissolves slowly into a chalky paste. These two different results are because of the usage of vegetable oils or too much sugar/milk powder. The tempering technique also plays a factor. Bad chocolate cannot be melted properly, either seizing/splitting in the microwave or heat from a pan. Good chocolate is silky, delicious, and is a treat you shouldn’t even have to chew really.
  4. Taste – Good quality chocolate satisfies in small amounts. It depends on your taste, of course, because chocolate varies for every palette, whether you enjoy dark or light. Either option should not be binged and a bite or two will be enough to curb your sweet tooth. 

Enjoy chocolate in a healthier way, both your body and wallet will thank you later. You’ll be able to get nutrients while saving money on not diminishing your earnings on poorly made chocolate.

Sources

5 Ways to Tell if Chocolate is Good Quality

The Real Deal With White Chocolate, Desserts’ Delicious Underdog

What to Look for When Buying White Chocolate

 

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