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Is Green Tea Good For You?

By: Heidi Wagenbach

My go-to drink is water. 

As soon as I wake up, I’m not the type of person who craves coffee in their morning routine. I occasionally have green tea (a lot less now than I used to while attending college), but avoid diet soda and energy drinks because of the chemicals and artificial flavors that leave a nasty aftertaste. With all the hype that green tea gets, I was wondering if it’s even true. So I did a little internet digging to see if this drink really has the superpowers health experts claim.

Keep reading to discover the history and facts about this beloved drink that gained popularity over the years!

Background

Green tea comes from the same plant that produces black tea: camellia sinensis. The difference is their processing methods. Green tea does not go through fermentation, and is dried/steamed at a high temperature instead to obtain that recognizable greenish yellow shade. Green tea originated in China (as opposed to Japan) and the legend goes as follows: Emperor Shen Nung accidentally discovered it in 2737 BC when tea leaves blew into his pot of hot water. Whether that’s true is up to you. Between the 3rd and 6th centuries, tea was considered a luxury, reserved for the privileged instead of customers at Starbucks.

Helps Fight Cancer and Inflammation

Green tea contains polyphenols which helps fight against inflammation and several types of cancer. There is a 20-30% lower risk of developing breast cancer and a 42% less likely chance of developing colorectal cancer when drinking GT.

Catechin (or epigallocatechin-3-gallate… try saying that ten times fast) prevents cell damage and provides other health benefits against disease. Lower quality brands may contain amounts of fluoride, but the benefits still outweigh the risks.

Brain Function

This drink helps boost brain function with the amount of caffeine present. While not as much as coffee, it’s enough to produce a response without causing the jittery side effects. Caffeine helps improve mood, vigilance, reaction time, and memory. Green tea also has an Amino acid (L-theanine), which increases the inhibitory neurotransmitter GABA, an anti-anxiety chemical. Green tea gives you a kick of dopamine too and assists production of alpha waves in the brain, thus improving productivity. Drinking tea assists the brain in preventing the development of Alzheimer’s, Parkinson’s, and dementia.

Helps Weight Loss And Skin 

Green tea increases fat burning and kicks up metabolic rate. A study showed that when 10 healthy men added green tea extract to their diets, the number of calories burned was increased by 4% and their oxidation also increased by 17%. Obviously, this depends on the individual. Green tea can prevent type 2 diabetes, lowering the risk by 42%, as well as cardiovascular disease. With green tea’s antioxidant content, drinking a cup or two often will boost your immune system and keep your skin protected.

Overall… Green Tea Helps You Live Longer

There was a lengthy experimentation in Japan where 40,550 adults were studied over a process of 11 years. Those who drank the most green tea (5+ cups daily) were significantly less likely to die during that period. Older people (14,001) were 76% less likely to die in their own study of a 6 year period. Below, the results are shown:

  • All causes: 23% lower in women, 12% lower in men
  • Heart disease: 31% lower in women, 22% lower in men
  • Stroke: 42% lower in women, 35% lower in men

★Bonus Facts About Green Tea’s Brother: Black Tea★

  1. Has antioxidant properties
  2. Boosts heart health
  3. Lowers “bad” LDL cholesterol 
  4. Improves gut health
  5. Helps reduce blood pressure
  6. Reduces risk of stroke
  7. Lowers blood sugar levels
  8. Reduces risk of cancer
  9. Improves focus

Conclusion

Green (or black) tea is a tasty and healthy way to change up your hydration routine. Green tea ensures you get a boost of caffeine and some necessary vitamins and preventive properties to keep you living a good long life. So make a cup (preferably no more than 3-5 daily; it’s a nice change but remember to hydrate regularly with water too), stir in a bit of honey, and enjoy the chilly winter temperatures before they’re gone (I know we will in Arizona).

 

Sources:

 

Top 10 Green Tea Facts That’ll Surprise You! – History and Benefits

10 Evidence-Based Benefits of Green Tea

10 Evidence-Based Health Benefits of Black Tea

 

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10 Fun Facts About Hot Chocolate

By: Heidi Wagenbach

Hot chocolate is definitely an indulgence I have over the holidays or winter months. What’s more warm and comforting than a cup of steaming liquid chocolate, after all? Being versatile with how you adorn your cup of cocoa, whether that be whipped cream, syrup, crushed candy canes, or marshmallows, it’s a treat that’s loved by all ages.

Below are 10 fun facts about this drink that may surprise you!

#1

Hot chocolate dates back thousands of years to the Olmec civilization in Mexico. They are credited to be the first people who roasted the fruits of the cacao tree, then ground them, mixing them with water. Archaeologists discovered Olmec pottery that had small amounts of chocolate inside dating back all the way to 1700 BC.

#2

The Olmecs believed that hot chocolate had medicinal properties. It was high in calories, antioxidants, caffeine and acted as an aphrodisiac, so of course they would think it was restorative. Warriors drank it before battle and Montezuma II apparently chugged down 50 cups daily.

#3

After the Olmecs came the Aztecs and Mayans, who drank xocoatl, made from chilies, water, and corn. It was served warm and frothy. The Spanish were introduced to cacao drinks, sweetening them with cinnamon, sugar, and other spices instead.

#4

The explorer Cortez brought cocoa beans to Europe in the early 1500s and the drink gained popularity. It was adopted by the court of Holy Roman Emperor Charles V… (who knew it was such a royal drink?) There were issues and religious controversies in the 16th century as well; monks locked up hot chocolate to prevent philandering. 

#5

On the same note, European Roman Catholic’s debated amongst themselves whether hot chocolate was a food or a drink. Their religion called for fasting, and it was Pope Gregory XIII that decreed drinkable chocolate was fine, even though many other clerks banned it from their practices.

#6

In the 18th and 19th centuries, hot chocolate was seen as a valued medicine. There were records during this era that claimed it helped treat fevers, liver disease, and stomach disorders.

#7

As the Revolutionary War was occurring, medics would give out cups of hot chocolate to wounded or dying soldiers. It was also offered as a monthly wage. Thomas Jefferson was a big fan, too; he wrote in a letter to John Adams: “The superiority of chocolate, both for health and nourishment, will soon give to the preference over tea and coffee.”

#8

The largest cup of hot chocolate ever made was 880 GALLONS. In 2013, the Tampa Bay’s Museum of Science and Industry collaborated with 300 local students (only appropriate that the biggest cup of cocoa was created by kids) and teachers to produce a pool-sized mix. It included 1,100 pounds of cocoa and 87 gallons of powdered milk. At the opening ceremony, the children were able to shoot marshmallows into it using homemade catapults.

#9

January 31st is National Hot Chocolate Day.

#10

What’s the difference between hot cocoa and hot chocolate? The former is made by extracting cocoa butter from ground cacao beans whereas the latter is made directly from a bar of chocolate, which already contains cocoa, sugar, and cocoa butter.

 

Sources:

13 Things You Might Not Know About Hot Chocolate

It’s Hot Chocolate Season – 10 Facts About the Sweet, Chocolatey Drink

 

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The History of Fudge

By: Heidi Wagenbach

Imagine the following scenario.

It’s the late 1800s. You’re a young woman earning an education at Vassar College in Poughkeepsie, New York. And you’ve decided to engage in a little game that the other students have begun: sneaking food into their rooms and getting a chance to eat richly deep into the night. It’s a thrilling adventure for you and your Victorian friends, being able to break curfew and disobey the college rules. 

The best part?

You get to treat yourself to creamy, chocolatey fudge.

Muddled Origins

Fudge is a relatively new product compared to other sweets and its exact origin and inventor are debated. However, many believe the first batch was created by accident when American bakers “fudged” a batch of caramels. The other legend is that in 1882, Emelyn Battersby Hartridge of Vassar College invented fudge, having gotten the recipe from the cousin of a friend, introducing the deletable goodness to Vassar in 1888. Fudge was made, popularized, and associated with women’s education afterwards for some time.

“A College Dish”

In 1897, New York Tribune stated that fudge was best enjoyed: 

“when a dozen or more girls are congregated in a room, sitting on sofa cushions spread out on the floor in a mystic circle around an alcohol stove, from which the odor of ‘fudge’ rises like incense.”

The girls knew the process of making fudge was dangerous within the confines of their rooms but they cared little. They cooked in ceiling mounted gas lamps, then held it out of the windows to cool at night. Fudge was an instant classic, the original recipe containing chocolate, butter, and sugar. As this fad was adopted by more places, different recipes began emerging as well. At Wellesley College, they used marshmallows and at Smith College, they put molasses into the mix. Fudge was more than just a dessert: it was rebellion.

Mixed Reception

People, especially women at this time, led more restricted lives. Fudge was considered to be morally indulgent. Health professionals were urging diets that were bland, hardly using meats or spices in their recipes. Food writer and (acclaimed) first dietician S.T. Rorer argued against “the great desire of girls for sweets,” stating that if a girl wasn’t fed properly, she would turn to fudge and her health would therefore suffer (of course, reading this now, it sounds absurd and hilarious). Her bold claim of “kill the weak and ruin the middling” was agreed by Sherrie A. Inness, a women’s studies researcher, who “worried that ‘fudge-fuddled’ minds might hinder the academic progress of their students.” Even previous students, alumni of Vassar complained as well: “in my day, we ate our good wholesome mutton-stew without a thought of such proceedings, destructive alike to physical and moral welfare.”

Fighting Back and Present Day

In turn, the Vassar students mocked these opinions, rebutting that their fudge-eating parties were mild, compared to male students who were engaged with fighting police and drinking whiskey. Dorm parties became more of a commonplace as fudge spread into new territories to be tried so the association to women’s colleges slowly dissolved and became less known. (I know I’ve never heard of that before researching this article!)

10 Fun Facts

#1

June 16th is National Fudge Day.

#2

The invention of fudge changed the previous meaning of the word. In the late 17th century, “fudge” was a verb, meaning: “to fit together or adjust (clumsily).” In the 1800s, “fudge” meant a hoax or cheat, then by mid-century, “oh, fudge!” became an adored kid-friendly curse exclaiming that something was messed up.

#3

The original fudge candy sold for 40 cents a pound.

#4

Companies were not able to mass-produce it right away. Skuse’s Complete Confectioner was the guide to resort to for desserts but the first publications of the book in the late 1800s didn’t include any recipes. They edited and compensated by including rainbow fudge, Mexican fudge (raisins, nuts, coconut), and 3 types of chocolate fudge in the following editions.

#5

Fudge is very similar to tablet (a medium-hard candy) from Scotland, even though fudge is richer, softer, and less grainy.

#6

The world record for fudge is a slab that clocks in at a weight of 5,760 pounds, crafted at Northwest Fudge Factory in Ontario, Canada in 2010. This big boy took a week to make, and holds 705 pounds of butter and 2,800 pounds of chocolate. Good news: fudge has a long preservation life, by storing it in a tightly sealed container and freezing it, the flavor lasts for about a year.

#7

Fudge, at first, was difficult to make because of the lack of thermometers to measure the temperature while boiling. Now the recipe calls for corn syrup and condensed milk for a more foolproof result.

#8

Mackinac Island in northern Michigan considers themselves the fudge capital of the world with over 12 different fudge shops within 5 miles. Murdick’s Candy Kitchen opened in 1887 and this island makes over 10,000 pounds of fudge daily during peak season. 

★Bonus Fact★

Murdick’s has 21 fudge flavors (butter pecan, chocolate, chocolate caramel sea salt, chocolate cherry, chocolate mint, chocolate peanut butter, chocolate pecan, chocolate walnut, double chocolate dark, german chocolate, Michigan maple walnut, peanut butter, peanut butter chocolate chip, salted toasted coconut, double chocolate, traverse city cherry, triple chocolate espresso, turtle, vanilla, vanilla caramel sea salt, and vanilla chocolate chip) (whew!) and 5 special holiday flavors (chocolate coffee caramel, holiday cranberry, pumpkin spice, white chocolate candy cane, and chocolate macadamia nut).

#9

Harry Ryba (aka the Fudge King of Mackinac Island) offered a lifetime supply of fudge (3 pounds a month) to a customer willing to pay $2,250. He said, guaranteeing: “a lifetime, being yours or mine, whichever ends sooner.” Good deal, but he unfortunately passed away at 88. 

#10

A 1920’s magazine Harmsworth’s Household Encyclopedia referenced fudge in an article, describing: “a sweetmeat that hails from America, but is now popular in other countries.”

Overall… 

I’m hungry and want to time-travel to the 1800s to experience some of the wild rides those girls were able to have past 10PM, visiting, laughing, and munching on fudge. This article proved that this dessert can be super creative, with absurdly delicious flavors that all seem to center around chocolate and what compliments it. Despite fudge having a mysterious past, the future for it looks clearer than ever, being a beloved, sweet snack during the holiday time of year for many.

 

Sources:

America’s Early Female College Students Held Illicit Fudge Parties 

The Delicious History of Fudge

15 Rich Facts About Fudge

Our Fudge Flavors – Murdick’s Fudge

 

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Popular Cocktails and Their Histories

By: Heidi Wagenbach

As I mentioned in a previous blog, I don’t drink. But, I don’t mind the occasional splurge of some alcoholic beverage, most often at a special celebration. On my 21st birthday, I went with some friends to a nice restaurant, flaunted my official ID, and ordered a fruity cocktail that tasted more like watermelon than alcohol. I don’t enjoy straight liquor and require some sort of mixture to hinder the burning, bitter sensation with sweetness. So venturing down this path of looking up popular cocktails and their histories, Google helped answer my dire questions, seeing that I have little expertise in this department. On the bright side, I learned new information while gaining a better sense of bar lingo, and now that 2021 is right around the corner, New Year’s Eve is going to be a holiday pretty much everyone is looking forward to after a year like 2020. 

Keep reading to find recipes for your at-home celebration of watching the ball drop and acquire some new knowledge about your favorite drinks.

Old Fashioned

Ingredients:

  • 2 oz. bourbon (or rye whiskey)
  • 2-3 dashes Angostura bitters
  • 1 sugar cube (or ½ tsp. sugar)
  • Club soda

Old Fashioned is the epitome of cocktails. In 1862, the book Jerry Thomas’ Bartenders Guide: How To Mix Drinks was published with an early recipe for Old Fashioned. Then, come 1880, James E. Pepper, member of the The Pendennis Club, bartender and bourbon aristocrat, mixed the drink up in Louisville and brought his own version to New York City. By 1895, Modern American Drinks by George Kappeler was published and listed a newer recipe. The New York Times published an article by a man with pen name “Old Timer” in 1936 which reflected on years after Prohibition and mentioned the Old Fashioned cocktail, wishing he could relive the days in bars.

Margarita

Ingredients:

  • 2 oz. silver tequila
  • 1 oz. Cointreau
  • 1 oz. lime juice
  • Coarse salt for the rim

You know your product is good when more than one person claims to have invented it. Apparently, Carlos “Danny” Herrera created the margarita at his restaurant Rancho La Loria in 1938, inspired by one of his customers, actress Majorie King, who was allergic to hard alcohol despite tequila. Another wannabe was Margarita Sames, a wealthy Dallas socialite, who said she made the drink for her friends at a house party in 1948. Nonetheless, the first influencer was Jose Cuervo who advertised the sign: “Margarita: it’s more than a girl’s name” in 1945. The first frozen margarita machine was invented in 1971 by Mariano Martinez and that’s that.

Negroni

Ingredients: 

  • 1 oz. London dry gin
  • 1 oz. Campari
  • 1 oz. Vermouth rosso

First appearances of the Negroni were in the early 20th century. Lucca Picchi, who was the head bartender at Caffe Rivoire in Italy, created this cocktail in the Bar Casoni in Florence. Count Camillo Negroni ordered an Americano with gin instead of soda, without realizing he would form the triple crown of classic cocktails (alongside the dry martini and Manhattan). Later on, Picchi wrote the book Sulle Tracce del Conte: La Vera Storia del Cocktail Negroni, translating to: “On the Count’s Trail: The True Story of the Negroni Cocktail.”

Moscow Mule

Ingredients:

  • 2 oz. vodka
  • 4-5 oz. ginger beer
  • ½ oz. lime juice

It all started in 1941 when Sophie Berezinski immigrated from Russia carrying 2,000 solid copper mugs. Her father owned the factory Moscow Copper Co. and she created the design for the original mug that would later become iconic. They needed a salesman, therefore, she journeyed to America in hopes of finding someone to sell more. Without luck, her husband Max made an ultimatum that either she sold the copper cups or he would throw them out. She went door to door in Hollywood, finally happening upon the Cock ‘n’ Bull pub on Sunset Strip. Meanwhile, John Martin, a major spirits distributor, bought Smirnoff Vodka distillery, introducing ginger beer to Americans who had no interest in vodka. Berezinski and Martin formed a companionship and spent hours developing the perfect drink that we know today.

Dry Martini

Ingredients:

  • 1 oz. dry vermouth
  • 4 oz. gin
  • Olives or lemon twist

The history of the dry martini is vague, misunderstood, and the least cohesive in the ordering process. Legend has it that during the Gold Rush, a miner from Sierra Nevada struck rich and headed to San Francisco, staying at the Occidental Hotel, where he asked the bartender to cut the Luxardo and switch from Angostura to orange bitters. Then on, the dry martini became a cocktail to be served at a hotel but took a hit because of Prohibition. During those years, people began to add ingredients that weren’t normally used in cocktails, like sugar and fresh citrus, because that meant you’ll have less booze on your breath. The popularity of the martini shot through the roof in the 1960s with the James Bond films emerging, but 20 years later, people were calling all cocktails martinis, focusing on the glassware and not the drink itself.

Mojito

Ingredients:

  • 2 oz. white rum
  • ½ oz. lime juice, freshly squeezed
  • 1 tsp. superfine sugar
  • 3 mint leaves
  • Club soda (or seltzer)

The restaurant and bar La Bodeguita del medio in Havana, Cuba claims to be where the mojito originated. They enjoy fame after author Ernest Hemingway praised their style of preparing the drink. Before that, another theory shows that African slaves worked in Cuban sugar fields and made the drink, calling it “firewater of the sugar cane.” The main, inspiring word “mojo” means “to place a little spell.” In the 1500s, Sir Francis Drake landed in Havana to pillage for gold but his invasion was a failure and his crew suffered from dysentery and scurvy. They were given South American Indians remedies, used the above mixture, mint leaves, juices, limes, and tonic. The drink “El Draque” then became a variation of the classic mojito. 

Manhattan

Ingredients:

  • 2 oz. rye whiskey
  • 1 oz. Italian vermouth
  • 2 dashes Angostura bitters

The Manhattan is another drink whose background is lost in time. Two popular rumors are: in the early 1880s, Dr. Iain Marshall created the mixture for Lady Randolph Churchill’s party, who was the mother of Winston Churchill and the name stuck because the event was held in the Manhattan Club in New York. This myth was debunked seeing that Lady Randolph was pregnant and in England at that time. The book Valentine’s Manual of New York published in 1923 has a more plausible story. A bartender, William F. Mulhall, at New York’s Hoffman House stated: during the 1880s, Manhattan was invented by a man named Black who lived on Houston Street on Broadway. Another article published in 1882 mentioned the Manhattan and its ingredients, calling it by other names like the Jockey Club Cocktail. 

Bloody Mary

Ingredients:

  • ½ cup tomato juice
  • ¾ tsp. horseradish, chopped
  • 1 tsp. Worcestershire sauce
  • Dash of celery seeds
  • 4 dashes hot sauce (preferably Tabasco)
  • ½ lemon’s juice, freshly squeezed
  • ½ lime’s juice, freshly squeezed
  • Dash of sea salt
  • Dash of black pepper
  • 2 oz. + 1 Tbsp. vodka
  • 6-8 oz. Bloody Mary mix

Fernand “Pete” Petiot was the original creator of the Bloody Mary. In the 1920s, he worked at Harry’s New York Bar in Paris and mixed Russian vodka with tomato juice for Americans. He then held a position at King Cole Bar of St. Regis Hotel in 1934 and introduced the Red Snapper that contained vodka, tomato juice, citrus and spices. The hotel owner objected to the name Bloody Mary even though it became a smash hit because his own wife was named Mary. Comedian George Jessel argued he was the one who invented the drink after a long night, waking up with a hangover. He supposedly mixed vodka with tomato juice and spices when socialite Mary Brown Warburton came walking in, wearing a white dress, only to have Jessel spill his mixture over her. Of course, the infamous Queen Mary Tudor is also thought to have played a role in the name, after executing hundreds during her reign.

French 75

Ingredients:

  • 2 oz. London dry gin
  • 1 tsp. superfine sugar
  • ½ oz. lemon juice
  • 5 oz. champagne

This creation first appeared in 1927’s Here’s How! magazine and then again in 1930’s Savory Cocktail Book. Nevertheless, writer Charles Dickens visited Boston in 1867 and entertained guests with “tom gin and champagne cups,” sounding oddly familiar to the French 75’s ingredients. This drink was a popular combination for gentlemen with a certain class and was the Prince of Wales’ favorite. So ultimately, the person who “invented” this drink didn’t do much other than give it a name, granted that name has stuck for about a hundred years. Novelist Alec Waugh called the French 75: “the most powerful drink in the world.”

Daiquiri

Ingredients:

  • 2 oz. white rum
  • ½ tsp. superfine sugar
  • ½ oz. lime juice

The creator of the Daiquiri was American engineer Jennings Stockton Cox and its birthplace was the iron mines of Daiquiri in Cuba… or at least historians think it was. Following the American-Spanish war in 1898, Cox established a Bacardi ration for workers, using ingredients available and experimenting with different blends. Cox’s granddaughter had a contradicting claim that her grandfather had no more gin for a party and didn’t want to offer dry rum, so he made the drink with what he had. Medical officer Lucius Johnson took the recipe back to the ‘Army and Navy Club’, making this cocktail one that’s often enjoyed by sailors. The recipe then was passed through the years with many variations, eventually served in bars. This drink had to wait till after Prohibition to become truly famous but nevertheless did.

Aperol Spritz

Ingredients:

  • 2 oz. Aperol
  • 3 oz. Prosecco
  • 2 oz. club soda
  • Orange slices 

Aperol wasn’t invented till 1919, but Spritz has been around since the 1800s. Beginning in the Veneto region of northern Italy when it was controlled by the Austro-Hungarian Empire, the new citizens complained that the wines were too strong and lightened them with a splash of water (or spritz, in German). Brothers Luigi and Silvio Barbieri inherited their father’s liquor company in 1912, and after 7 years of testing out different ingredients, created Aperol. The recipe remains secret and it was the 1950s was when the Aperol Spritz came to be. It was an instant hit in Italy and the 2000s showed a massive surge in popularity after intense advertising and social media campaigns.

Whiskey Sour

Ingredients:

  • 2 oz. bourbon or rye
  • ⅔ oz. lemon juice
  • 1 tsp. superfine sugar
  • ½ egg white

The first recipe for the Whiskey Sour was written in 1862. Traveling sailors were often at risk of malnutrition and a lack of vitamin C, leading to the development of anemia, exhaustion, or spontaneous bleeding that caused infection and death. Ships left port with citrus to help prevent these symptoms and lemon was normally mixed with rum, whiskey or gin. It quenched the sailors’ thirst and prevented disease. The mixture was eventually brought to shore and adored. The recipe underwent several changes, being called “Boston Sour” or “New York Sour,” which was topped with red wine. Including the egg white was deemed Amaretto Sour, all three being cousins to the well-known, classic Whiskey Sour.

Dark ‘n’ Stormy

Ingredients:

  • 2 oz. dark rum
  • 3 oz. ginger beer
  • ½ oz. lime juice (optional)

It’s said that an old, unknown sailor who compared the drink’s murky hue to the color of storm clouds came up with the name of this cocktail. That fact is unproven but well-established, seeing how Bermuda is the shipwreck capital of the world. 300 vessels lay at the bottom of the Atlantic Ocean after crashing into one of the many 200 miles of coral reef. James Gosling, commander of the Mercy in 1806, managed to avoid that horrible fate. The Goslings became a prominent family of rum production. Ginger beer was also produced on the island which perfectly complemented the rum: voila, Dark ‘n’ Stormy was born. Harry’s restaurant and bar in Bermuda continues to get more orders for Dark ‘n’ Stormy than any other drink.

Conclusion

Cocktails are much more complicated than I realized, some of them requiring time and effort, others being created through the circumstances around them. I have much more respect for bartenders, who have to remember and recreate all these specific items to the customer’s request. Remember that whether you’re dining in or out this New Year’s, be safe, not only in regards to COVID, but with your drinking. Have fun, know your limits, and ask your server if they know any of the above tidbits while sipping your favorite cocktail.

 

~See you in the New Year!~

 

Sources:

21 Classic Drinks to Order at a Bar

The 10 Most Popular Cocktails Right Now

The 15 Most Popular Drinks to Order at a Bar in 2020

A Short and Sweet History of the Old Fashioned

The History of the Margarita

Behind the Drink: The Negroni

Moscow Copper Co. – Our Story

The History of the Martini and How To Order One

The History of the Mojito 

Cocktail History: The Manhattan

History Lesson: The Bloody Mary

Behind the Drink: The French 75

The History of the Daiquiri Cocktail

The History of the Aperol Spritz

Winter Classics: The History of the Whiskey Sour

Dark ‘n’ Stormy: The History of Bermuda’s Unofficial Drink

 

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How Altering Ingredient Amounts Affects Your Cookies

By: Heidi Wagenbach

It’s the most wonderful time of the year… 

December has finally arrived so the holiday season is definitely in the air, accompanying the bitter mornings and chill nights. With this, also comes the inevitable task of baking bread and pastries to indulge a bit over the next couple weeks for yourself and family. However, unlike cooking, baking is a much more precise process, and going just a tad over or under any ingredient can drastically change the texture, flavor, and appearance of your cookies. While the classic recipe for chocolate chip seems simple at first: baking soda, sugar, eggs, vanilla, flour, etc., there are actually minuscule moments that go into baking the perfect cookie. Anything from the temperature to substituting different ingredients (i.e. oil for butter) to how hot the oven is to mixing the wet and dry ingredients together all contribute to what the end result will be. Keep reading to find out how either too much or too little of a certain ingredient may alter how your cookies end up.

Sugar

We can all admit we’ve had some cooking or baking disasters over the years either by accidentally throwing in salt instead or your child purposely pouring five cups of sugar into the bowl, claiming they’re “helping you.” Speaking of sugar, did you know that granulated white sugar is hygroscopic, meaning that it absorbs the liquid in the dough? The gluten in the flour therefore has less time to develop and thus results in a flat, crisp, and lightly-colored cookie. On the flip side, brown sugar has molasses that adds moisture and chewiness to the dense cookie if you add this variation to your dough.

Butter

When melting butter, the water that’s released will dissolve the sugar (most recipes call for room-temperature butter) and end with a cookie that’s tender and flat. Mixing butter and sugar creates air pockets that make fluffier cookies, and by heating the butter too much, it eliminates that step.

Baking Powder/Soda

Baking powder and baking soda are often mistaken for the same thing and interchanged, but they shouldn’t. Baking powder has sodium bicarbonate and acidic salts. The cookie will become soft and thick, but slightly hard. There are two reactions when adding this ingredient: the first occurring in the raw dough, the second when they are baked in the oven. So you could prolong the baking as opposed to if you were to use soda, which creates a soft, fluffy cookie but needs to be baked immediately after mixing or the reaction will dissipate. Nonetheless, soda needs an acidic ingredient to act with (such as buttermilk).

Below is a visual that shows how your cookies will look for each scenario: 

Rachel Askinasi’s Experiment

The journalist from Insider conducted her own at-home tests to see what would happen when ingredients are neglected or heavily added. Her findings are shown here:

  1. Mixing your batter too much can lead to runny cookies (when they’re baked, they become light/airy).
  2. Replacing baking soda with powder: chewy cookies that get stuck in your teeth (ugh).
  3. Too much flour equals a longer bake time and the cookies become super fluffy but dry.
  4. Not enough flour results in large, thin, and crispy cookies.
  5. All the ingredients in one bowl rather than mixing them separately means that you’ll be done sooner, which during these busy times seems appealing. The cookies will suffer in turn though, having a weird, bumpy texture filled with air bubbles.
  6. Forgetting eggs means you’ll get a dry, crumbly, and salty cookie.
  7. On the other hand, too much egg will conclude with a cake-like/spongy cookie.
  8. No sugar makes for a dry, bread-like, and puffed in the center cookie, similar to a scone, but softer.
  9. Too much butter… you guessed it, a buttery cookie (cake-y middle, brown edges, melt-in-your-mouth… anyone else drooling?)
  10. Too little butter makes the cookies shape into muffins where they puff upwards instead of outwards.

Conclusion:

I think it’s safe to say that as long as you follow the recipe and instructions correctly, your cookies will taste amazing. When making dinner, it’s easy to add a dash of this or that, but be methodical while baking this year, whether that be cookies, or cakes or pies, to ensure that the ending results will be what you want and not too dry or lacking flavor. (Or who knows, maybe you prefer your cookies crunchy… so maybe a tad less flour is what you crave!) 

 

~Happy Holidays from Classic Cooking Academy!~

 

Sources:

The Chemistry of Baking Cookies

6 Ingredients That Affect Your Cookies

Photos Show How Common Baking Mistakes Can Drastically Change Your Chocolate Chip Cookies

 

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The History of Eggnog

By: Heidi Wagenbach

I love eggnog. Love it— but I can’t have too much or else my stomach feels awful the remainder of the night. It’s rich like a milkshake and the only one I ever drink is made by my aunt, whose recipe I would argue is the best in the world. It’s been a holiday treat in our household ever since I was young and I continue to accept a glass of the plain version, a lifestyle choice of avoiding alcohol. But, I’m sure you’ve never known the background of this rather controversial drink that some people love and others won’t touch with a 39 and a half inch pole… (Grinch reference, see what I did there?) Well, never fear, I’m here to educate you on the somewhat mysterious but nevertheless entertainingly jarring history of eggnog.

The Beginnings

The exact origin of eggnog is debated. Historians aren’t quite sure when eggnog first came to be but most agree that it was in the 13th century, in early medieval Britain when an early version first gained popularity (before refrigeration, mind you). It was called “posset,” a milky, hot, ale-like beverage that monks drank with figs. Milk, eggs, and alcohol, especially sherry, were foods of the wealthy, and most often indulged during toasts, representing prosperity and good health. Come the 1700s, eggnog began being associated with the holidays because American colonies were full of farms and cheap rum. Colonial America enjoyed thick drinks and called eggnog “egg-and-grog”. Breaking down the word itself: “nog” comes from “noggin,” or a wooden cup used during 1588, and “grog” was a strong beer. By the 18th century, the name “eggnog” was stuck.

Adding Liquor To The Mix

The rum version became the most popular for people of all classes because that alcohol was one that everyone could afford and was not nearly taxed as much as other liquors. The recipes vary throughout America and the rest of the world, for example: in the Southern states, they prefer whiskey, while Mexico has “rompope,” and Puerto Rico has “coquito,” adding coconut milk to eggnog as opposed to cream.

George Washington’s Recipe (Yep, You Read That Right)

The first President of the United States himself had a recipe, despite not recording how many eggs he added (cooks estimate it was about 12).

1 qt. – cream

1 qt. – whiskey

12 Tbsp – sugar

1 pint – brandy

½ pint – rye whiskey

½ pint – Jamaica rum

¼ pint – sherry

  1. Mix liquor first, separate yolks and whites of eggs, add sugar to yolks, mix well.
  2. Add milk and cream, slowly beating. 
  3. Beat whites of eggs until stiff and fold slowly into mixture. Let set and cool for several days. Taste frequently.

Speaking of Presidents, President Dwight Eisenhower liked eggnog and had his own recipe that included coffee cream and whipping cream.

The Eggnog Riot of 1826 (Don’t Laugh, It Happened)

This situation occurred in West Point, New York in the United States Military Academy on December 24th and 25th, 1826. Superintendent Colonel Sylvanus Thayer had banned alcohol on the premises, and for good reason, simple math demonstrated by the equation below.

Parties + alcohol + students = chaos.

90 cadets drank eggnog after smuggling some liquor onto campus and went out of control. Two officers were assaulted, windows were broken, banisters were torn, dishes were smashed and ultimately, 19 students were charged in court and 11 of the cadets were expelled. Who knew eggnog would cause such ironic misery?

And this wasn’t the first time either; there are 19th century articles that describe fights and stabbings after people drank too much. Eggnog took a hit during Prohibition (1920-1933) however; people wanted it more now that it was forbidden.

Current Influence

Fans argue that people who don’t enjoy eggnog have never experienced the “real thing.” Looking at supermarket variations can not compare to the homemade yumminess, that include actual ingredients as opposed to hardly any egg (FDA regulations) and an overwhelming amount of sugar. The 1960s was when eggnog really became mainstream. Sales have shot up in the last 50 years, to where we drink 130 million pounds of it during the holidays. You can also buy different types of eggnog now, with flavors such as: pumpkin, vanilla, caramel, cinnamon, as well as finding that ice cream or even protein powder wants to share the iconic, familiar flavor of eggnog. And Christmas isn’t the only time eggnog is drunk now: New Year’s Eve, George Washington’s birthday (February 22nd), and the Fourth of July have become holidays that mostly partake because of the infused liquor and guarantee to get a little buzzed.

In Conclusion… 

The history of eggnog is wild… and be careful not to overdo how many cups you have of this delicious, creamy mixture… seeing that each will stack up 400 calories each. I don’t doubt that eggnog will remain an iconic drink that, as said previously, will make people say “yum” or “gross” whenever it’s offered at holiday celebrations. For me, I’ll always partake but understand how the thought of slurping down raw eggs doesn’t sound too appealing, unless you’re a bodybuilder whose morning breakfasts don’t look too different.

 

Sources:

A Brief History of Eggnog

History and Origins of Eggnog: A Favorite Christmas Cocktail

A Brief History of Eggnog: Its Past, Including The Infamous Eggnog Riot, Is Stranger Than You Think

 

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Five Christmas Food Facts

By Jeff Dionot

‘Tis the season for winter feasts. Despite Christmas being known for its merriment and cheer, the Feast of Nativity continues to influence dishes today. Here are a handful of tidbits regarding Christmas-themed food.

1. Medieval Nobility Ate Peacock Instead of Turkey

While medieval common folk had a limited selection of foods to put on their tables, the gentry had the luxury of dining on peacocks for Christmas. Cooks would incorporate the bird into pies, often with its head and tail still intact. Even though the pies were adorned with the peacocks’ feathers, the actual meat didn’t exactly hold up to the test of time; the meat was reportedly tough, coarse, and difficult to digest. By the mid-1500s, turkey became the Christmas staple once European explorers brought the bird back from the Americas.

2. Animal Crackers Were Invented as a Christmas Treat

If you’ve ever enjoyed Barnum’s Animal Crackers, you might have noticed that the containers may have had a string attached. This design made it possible for people to adorn their Christmas trees with the biscuit boxes. By the 1920s, Nabisco directly stated in their advertising that the boxes could be used as decorations. Though the custom isn’t as popular as it once was, Barnum’s still includes string on their animal crackers boxes.

3. Australians Grill on Christmas

Our cousins from the Land Down Under have to deal with Christmas in the summertime, but that doesn’t stop them from enjoying it in their own way. Australians typically occupy themselves with their barbies, grilling steaks, sausages, burgers, prawns, salmon, and more. If their propane-powered units don’t get the job done, then the outback heat might take up the slack.

4. The Cologne Cathedral Funded Candy Canes in Order to Quiet Children

Most Christians find churches and cathedrals to be a place of quiet contemplation, but their children don’t exactly understand the concept as much. Tired of incessant interruptions from the younger crowd, a choirmaster of the Cologne Cathedral in 1670 commissioned a local candy-maker to make strips of sugar in order to keep the children occupied. The confections were also to be shaped in the form of a cane, adhering to a Shepherd’s crook.

5. Pine Needles are Edible

Technically most of everything is edible if you try hard enough to make it so. Pine needles are said to have a minty, fresh, and (obviously) pine-like flavor. The safest way to incorporate pine needles into your diet is to steep them in hot water and make tea. This high in Vitamin A and C tea may be used to season soups, breads, and sauces. If you’re feeling bold and daring, try your hand at this unconventional item – just make sure that your tree hasn’t been exposed to pesticides or herbicides.

Sources:

7 Christmas Foods from Yesteryear

Strange and wacky Christmas food facts

Holidays Down Under: An Australian Christmas BBQ

Candy Canes Were Invented as a Way Of Keeping Children Quiet

Eat Your Christmas Tree! Edible Pine Needles

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10 Fun Facts About Thanksgiving

Impress Your Family At The Upcoming Thursday Holiday!

By: Heidi Wagenbach

Family get-togethers can always be a little awkward, especially if you’re around relatives that you only see maybe twice a year. Not to worry, I have some great conversation starters about Thanksgiving that will steer clear of sensitive topics and will make for a memorable night as you stuff yourself… much like the turkey baking in the oven.

#1

There are 3 cities in the U.S. that are named Turkey, located in Texas, North Carolina, and Louisiana.

#2

“Jingle Bells” was originally a Thanksgiving song, titled “One Horse Sleigh.” The lyrics were quickly related to the Christmas season and so, the song was changed two years later to a wintery classic instead.

#3

Thanksgiving leftovers influenced the creation of the first-ever TV dinner. In 1953, the company Swanson was stuck with way too much turkey and no idea how to utilize it. They hired salesman Gerry Thomas, who was inspired by airplane meals, and quickly sold the leftovers packed in aluminum trays. 

#4

Bars sell booze wildly the day before Thanksgiving in the U.S., even more than New Year’s Eve or the Superbowl. (I can think of a few reasons why…)

#5

Thomas Jefferson canceled Thanksgiving during his presidency (because according to historians, he said this holiday was “the most ridiculous idea ever conceived” and he did not wish to mix the church with the state, his position actually convincing other politicians he was atheist. Jefferson argued these claims by stating that “days of thanksgiving [are] expressions of religion… [that] were remnants of Britain’s reign over the American colonies”). Franklin Roosevelt attempted to change the date due to the Great Depression (moving the holiday a week ahead), leaving everyone confused and calling the entire ordeal “Franksgiving.”

#6

The original Thanksgiving was meant for the Puritan Pilgrims to fast (or not gorge on a huge meal), reflect and meditate, giving thanks to their harvest. (Side note: they also didn’t have any forks at the meal… imagine trying to eat your dinner with nothing but a spoon!) On the same note, the celebration in 1621 lasted for three days with over 150 people.

#7

The Pilgrims’ menu consisted of venison, duck, goose, oysters, eel, and fish, alongside pumpkins and cranberries.

#8

The average American eats around 4,500 calories on Thanksgiving (and about 230 grams of fat). We also consume 46 million turkeys and 80 million pounds of cranberries.

#9

Calling all football fans: the Detroit Lions have played on Thanksgiving every year since 1934.

#10

If you have any difficulties cooking your turkey, there’s a hotline (1-800-BUTTERBALL), where experts are available every hour to help with any emergencies or questions. They get an average of 100,000 calls during Thanksgiving.

 

I hope this blog was entertaining and interesting. Even though the holiday season seems a bit dimmer due to some worldly circumstances, there’s no doubt that seeing friends and family will lighten the mood. So while you’re staying safe, having fun, binging a bit of delicious food, reference some of your newfound knowledge to your relatives. I’m sure they’ll appreciate it, because I know I definitely learned a few new things.

Happy Thanksgiving from Classic Cooking Academy!

 

Sources:

11 things you probably didn’t know about Thanksgiving

Thomas Jefferson’s Complicated Relationship with Thanksgiving

26 Amazing Things You Probably Don’t Know About Thanksgiving History

15 Things You Probably Didn’t Know About Thanksgiving

 

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The History of Nutella

The Crave-able, Delicious, Creamy Spread We All Know and Love

By: Heidi Wagenbach

Seeing that I recently published a blog about peanut butter, I was tempted to research jelly as a tribute to the classic, simple match made in heaven that most of us remember packing to eat for lunch as kids. Nonetheless, I also researched for an article about high fructose corn syrup, and surprise, surprise, jellies such as Smucker’s include that artificial sweetener in all flavors. So, I decided to abandon that whole track, wanting to avoid fake sugar, and move onto something else. I began thinking about what you normally pair with PB: honey, bananas, apples, chocolate… chocolate… oh! Nutella! Here we are, and I’m going to give you some insight to this tasty, hazelnut goodness that you may or may not know.

The Evolution

Heading decades back to World War II, cocoa was a delicacy that was hard to get. Ferrero, an Italian chocolate manufacturer, began to experiment with a solution to this issue by mixing hazelnuts, sugar, and just a pinch of the rare cocoa. Come 1946, Ferraro released Giandujot: a sweet paste created from their original recipe. It was shaped as a loaf or bar and sold in a golden package like something from Willy Wonka’s factory. In 1951, Nutella underwent another transformation, becoming SuperCrema, a mixture that was easier and creamier to enjoy. Finally, in 1964, after continuous changes to the recipe, Ferraro officially created Nutella. The year after, the iconic jar was born in Germany, and in 1966, France got a taste of this delicious new invention, praising it as an international success. More than a decade later in 1978, Nutella made its way to Australia where the first plant opened near Sydney.

Influence

In 1996, Ferrero organized an event in Paris to celebrate the “Nutella Generation.” The final result was an art show displaying all the amazing creations made by adults who grew up eating this chocolate mix. In the early 2000s, almost 28,000 people in Germany participated in the “Largest Continental Breakfast Ever,” managing to secure a place in the Guinness Book of World Records. February 5, 2007 was when blogger Sara Russo motivated all Nutella fans to unite and celebrate this beloved breakfast food, thus “World Nutella Day” was born. Nutella’s Facebook page reached 10 million followers in 2011, only to increase to 30 million in 2015. Three years later, it was Nutella’s 50th birthday and over 76,000 stories were shared on nutellastories.com from 10 different countries, Italy joining the party by issuing a commemorative stamp. In 2017, the Nutella café opened in Chicago on May 31st, its first restaurant, where people can meet fellow fans and order from a vast menu of Nutella recipes. 

Ingredients and Sustainability

Nutella asks on their website, https://www.nutella.com/us/en/, (where all the information in this blog is provided as well): “why does Nutella taste so good?” Having only 7 simple ingredients, Nutella really does follow the “quality over quantity” philosophy. Sugar, palm oil, hazelnuts, milk, cocoa, lecithin, and vanillin contribute to Nutella’s signature texture and taste. Nutella is a member of Bonsucro, which is a global organization that promotes the production, processing, and distribution of sustainable sugarcane (and other food) sources around the world, which in turn helps care for people and the planet.

Sugar

Nutella aims to buy all refined cane sugar from certified sustainable sources. Their supply comes from mainly Brazil, India, Mexico, and Australia. Nutella purchases sugar in the crystal form and monitors supplier’s sites, then thoroughly evaluates the physical/chemical properties of the sugar granules. Sugar makes up the largest percentage of Nutella, as seen in the photograph below.

NutellaPalm Oil

Nutella guarantees that the palm oil they use is carefully treated during processing and is safe to eat. The palm oil in Nutella does not come from forests exposed to deforestation. 80% of the oil comes from Malaysia, the rest from Indonesia and Papua New Guinea. Palm oil is extracted from the fruit Elaeis guineensis, that each weigh between 22 – 88 pounds and whose pulp is high in oil content (45 – 65%) The oil in Nutella only comes from freshly-pressed fruit and the company uses controlled temperatures to ensure preservation of natural characteristics found in the raw oil.

Hazelnuts

These nuts undergo 3 steps: checks (when whole hazelnuts arrive at factories, they are raw and shelled, then are tested to meet quality and safety standards), roasting, and pasting. The final step is when the other ingredients are added. The supply comes from Italy, Turkey, and Chile. 

Milk

The milk comes from only select and reliable milk producers from long, trusting relationships. Nutella implements more controls than required for high quality milk. After milking, it is brought down to a lower temperature to maintain quality and is tested for its physical/chemical and microbiological elements. The milk is separated from cream to become skim milk, then the pasteurization treatment occurs to remove harmful bacteria. Finally, it is dehydrated to form a powder used in Nutella.

Cocoa

The cocoa is sourced from West Africa and is only purchased during the main crop harvested in October through February. The cocoa is removed from the shell and fermented to allow aromatics to form. Finally, it is dried, shelled, roasted, and ground before being added to make Nutella. 

Lecithin and Vanillin

Lecithin is a natural emulsifier that is extracted from soybeans and sunflowers. Nutella gets this ingredient from Brazil, India, and Italy and it helps balance the recipe and give the signature smoothness to Nutella. Vanillin is the cherry on top: heightening and stabilizing Nutella, while giving a unique flavor/scent, confirming that every jar you buy, you’ll get the same, wonderful experience.

Sizes and Nutritional Information

Everyone instantly recognizes the white lid with the red and black logo, but Nutella is available in all different sizes ranging from a whopping 35.3oz jar to a mini 1.05oz (Costco has a nearly 7 pound container for sale!)

Per 100g (approx. 7 Tbsp):

Calories: 539

Fats: 30.9g (includes 10.6g saturated fats)

Carbohydrates: 57.5g (56.3g from sugar)

Protein: 6.3g

Salt: 0.107g

In Conclusion

Nutella is a nostalgic brand that certainly a lot of people know and love. (If you haven’t tried it yet, I’d highly recommend giving it a go!) Definitely a food that is best in small amounts as an occasional treat due to some of the high-fat ingredients, Nutella has endured many changes since its first creation (even transforming into a white chocolate version!). Nutella has made a difference not only in the lives of its fans, but also continues to ensure that the environment is taken care of by limiting ingredients from negative sources. Whether you’re pairing it with peanut butter or whole wheat bread as a morning snack, Nutella is a versatile and delicious goodie that will definitely make your tastebuds happy, no matter your age.

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Butter Vs. Margarine

What’s The Difference and Are Either of Them Healthy For You?

By: Heidi Wagenbach

I tend to avoid products that are more unnatural than natural. We never had margarine in the house, always resorting to olive oil or butter when cooking and baking. If you wanted easier, spreadable deliciousness on your toast in the morning, you microwaved the butter for 10 seconds. I’ve never thought twice when purchasing a 4-stick pack of salted butter at the grocery store and cringed at the advertisements for products that attempted to be butter, knowing that they had to be chemically modified. I was actually requested by a family member to do this article, seeing that this topic has been debated for years: to determine what differentiates margarine from butter, and if this difference is drastic enough to affect your body.

All Began In France… 

Invented by chemist Hippolyte Mège-Mouriés, margarine was a response to Napoleon III’s demand for a cheap alternative to butter for the lower/working class and armies to eat during the Franco-Prussian war. The first recipe was beef fat churned with milk and was patented in 1869. When the beef supply began to be limited, margarine was put on hold until 1902, when Wilhelm Normann, from Germany, came up with the hydrogenation process to harden oils.

Here’s Some More Background…

According to Healthline, butter is a concentrated source of milk fat, therefore is mostly composed of saturated fat. Seeing that consuming large amounts of this type of fat increases the risk of heart disease, during the 1970s, health officials began recommending that people avoid butter. Margarine, on the other hand, is processed to mimic butter’s look and taste. It’s claimed to be a “heart-healthy replacement.” Nowadays, margarine is made from vegetable oils and contains polyunsaturated fats that lower the so-called bad cholesterol. Sounds good, until you realize that in order to get the liquid oil to solidify, scientists use hydrogenation to make the margarine similar in texture to its cousin. The saturated fats increase, therefore blossoming trans fat (the worst possible type of fat) on the side as a bonus. Margarine also holds the risk of having emulsifiers and food coloring.

Eating Butter Is Better… 

In the same article, the author describes how the butter from grass-fed vs. grain-fed cows differ in the amounts of minerals because of the varied diets. Despite the negatives (that will be addressed later), butter has some nutritional benefits (although low amounts), such as vitamin K2 which contributes to improving bone health and preventing cancer. CLA (or conjugated linoleic acid) is a fatty acid that also helps fight against developing cancer and lowering your body fat percentage. Butyrate is produced by your body and is found in butter as well, and fights inflammation and improves digestion. Omega-3 is also found in butter. 

… But Best In Moderation

Butter is composed of about 50% saturated fat (water and unsaturated fat taking up the remaining 50%). A study shows that eating less saturated fat lowers your risk of heart disease by 17%. For years, saturated fats have been advised as something to avoid, seeing that an excess of consuming saturated fats increases levels of bad cholesterol. Nevertheless, there are still controversies regarding this issue and results have yet to be concluded whether or not saturated fats have some health benefits as well (such as improving your blood lipids or raising good cholesterol). Overall, more research is needed. Despite butter being high in cholesterol, recent studies have determined that getting a moderate amount does not harm your body, in fact, your body just limits itself and produces less to accommodate.

Margarine Melodies… 

Most margarines are high in polyunsaturated fat (one that assists with heart health), but that depends on what vegetable oils are used and if they are modified during the process. There are others that have phytosterols added to the mix, that lower bad cholesterol yet in the long term, affect good cholesterol too. 

… Or Maladies

Margarine is high in trans fat because, as stated before, the hydrogenation process. Oils are exposed to high heat, pressure, hydrogen gas, and a metal catalyst (yum, just what I want to eat). This process not only changes the structure of the oil to become solid like butter but also gives a longer longevity to the product. Changing the oil so drastically can lead to serious chronic diseases. The FDA is attempting to ban trans fats, however companies can still ask for exceptions. There are food producers that are using interesterification now to replace hydrogenation, which modifies the unsaturated fats in the oil with saturated fats. Margarines can also be high in Omega-6, which is the vicious counterpart to Omega-3, and leads to chronic inflammation. In today’s world, some countries are already eating far too much of this fat, thus inflicting higher obesity rates and inflammatory bowels. Sunflower, corn, soybean, and cottonseed oils are all high in Omega-6. If you’re still considering eating margarine, make sure to read food labels. 

Here’s The Bottom Line:

In Ask an Expert: Butter vs. margarine – which is better for you?, the pros and cons of margarine, oils, and butter are listed. Margarine comes in all shapes and sizes, ranging from tubs to sticks. Below is a list of the different types of fats and the nutrition they contain:

  • Butter: 1 Tbsp – 100 calories, 11g fat, 7g saturated fat, 0g trans fat, 30mg cholesterol 
  • Stick Margarine: 1 Tbsp – 100 calories, 11g fat, 2g saturated fat, 3g trans fat, 0mg cholesterol 
  • Soft/Tub Margarine: 1 Tbsp – 60 calories, 7g fat, 1g saturated fat, 0.5g trans fat, 0mg cholesterol
  • Canola Oil: 1 Tbsp – 120 calories, 14g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol

Up To You

While butter is natural, containing only a few ingredients, it should still be used sparingly, due to its high content in fat and cholesterol. Margarine that lists “hydrogenated vegetable oil” or “partially hydrogenated vegetable oil” on the package should be avoided. Softer margarines that have limited amounts of trans fats are better than the ones that have undergone the hydrogenation process but are still packed with additives that butter doesn’t have. Oils contain healthy nutrients but are high in calories so use them every once in a while. In the end, there’s a recurring theme in these blogs; eat what you want, but always practice a bit of restraint (as much as I enjoy buttering a bagel for breakfast, I have cereal or eggs to ensure a balanced diet). Personally, I would opt for butter/oil every time, but if you’re concerned about your cholesterol/fat intake, margarine may be for you. All options should be only indulged every now and then but my perspective is the more natural, the better.

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