5 food facts that #fdbloggers need to know

Wow - it's almost August already! Can someone please tell me where the last eight months have gone?? Absolutely crazy. Having said that, I've learnt so much about food, that when telling others, no one else seemed to know either. As such, I thought I'd do a different kind of blog post and share a few things that every foodie needs to know! 

1. Smoothies

 

We all love a good smoothie, me included, but all these 'vitamin boosters' and 'superfood drinks' aren't as good for us as we're lead to believe. 

Apparently, once the fruit is blended, it goes into this thing called oxidation, which basically means the fruit gets exposed to oxygen.  When this happens lots of the nutritious value from the fruit decreases, and instead we're left with a drink that contains more sugar than nourishment. However, from doing my research there are lots of debates about this so lets take this with a pinch of salt!

But one thing that is true is, smoothies can contain the sugar of up to three or more oranges but are less filling than eating the fruit solid. This makes us more likely to eat afterwards (I definitely do this!) even though we've probably just gulped down the same amount of sugar as a large full–fat Coke.  

So perhaps, it's best we stick to the classic fruit salad to get our 5 a day eh?

2. Brown rice pasta

I only found out about this beauty last year, but it's a great trick to lower your calorie intake and up the goodness. It's a gluten-free alternative to normal white or wholewheat pasta. Have you tried it?

3. Pasta sauce
A couple months back I saw a programme that revealed that, on average, a third of a normal-sized jar of shop bought pasta sauce (roughly 150g) can contain over 13g of sugar. That's roughly three teaspoons of sugar – it's a horrible thought!
Whereas homemade contains considerable less and only has natural sugars (from our good friend Tommy the tomato). Make the change today!!
 

4. Avocado instead of butter

Avocado is a natural fat, full of goodness and high in Omega 3. We use it as a substitute for butter on toast, so why not in cakes? My brownies were out of this world tasty and no one even knew they didn't contain butter. Go on, give it a go!

Source: Good Food

5. Spatchcocked chicken

Cooking whole chickens can be quite a timely process, but not anymore! If you spatchcock the chicken, which means breaking the backbone, the bird will not only cook quicker but remain juicy during grilling – see how to do it here.

Did you know these? Either way let me know!

Or got another trick worth sharing - comment below

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Swing by for a natter!

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