Bookmarks–November 23, 2024
In this edition of Bookmarks, answers on persistent questions about seed oils, onions and foodborne illness, rethinking the high-protein reputation of some foods, and what to do with mouldy cheese. Plus, some “best-of” articles on cookbooks and recipes.
Are seed oils actually bad for you?
The seed-oils-are-bad argument has always puzzled me. These oils have always been touted as far more heart-healthy than saturated animal fats like butter, with the added bonus of omega-6 fatty acids. So how can they suddenly be “killing us”? This article provides the answers. Spoiler alert: seed oils are fine.
“We’re eating more of these oils because they’re used in ultraprocessed and fast foods, which make up a larger share of our diets today than in past decades, Dr. Gardner said. Those foods aren’t good for us, he said, but there’s no evidence to suggest that seed oils are what makes them unhealthy.” (New York Times, gifted link)
America has an onion problem
Onions have long been thought to be naturally impervious to bacterial infection, but recent outbreaks of foodborne illness via onions has experts looking for an explanation. (So far, this is an issue in the US but their produce does make it north to Canada, and US onions have caused foodborne illness in Canada in the past.)
“But clearly, onions are not contamination proof. Onion experts I spoke with floated some plausible theories. Linda Harris, a professor of food safety at UC Davis, posited that bacteria could hypothetically bypass an onion’s protective skin by entering through the green tops of the onion and then traveling down into the layers of the onion itself. And although onions might have antimicrobial properties, that might not always be enough to prevent an E. coli infection from taking hold …” (The Atlantic, gifted link)
9 foods you think are high in protein, but actually aren’t
I often approach articles like this with caution, looking for a bait-and-switch that recommends some kind of fad diet or trendy “superfood” but this article seems solid. It talks about some foods thought to be high in protein that are not necessarily and recommends pairing them with other protein sources to get your daily RDA. I do question the inclusion of Brussels sprouts though–I would never have thought of any vegetable as high in protein.
“While they do contain some [protein], the majority of their makeup actually comes from other macros, like fat or carbs…That doesn’t mean these foods are less deserving of a spot on your plate — fat supports cell growth and helps us absorb other nutrients like vitamins A and E, and carbs are the body’s main source of energy — but if you’re focused on protein goals, you’re better off considering them helpful sidekicks rather than the central hero in their own right.” (Glamour UK)
So your cheese has mold on it — is It still safe to eat?
Like many people, I have cut the mould off of cheese, eaten it, and lived to tell the tale. But I have often wondered at what point the mould poses a risk. This article answers that question with details on assessing which types of mouldy cheese can be saved–beware the mycelium lurking beneath!–how to remove mould, and how to prevent it from forming in the first place.
“There isn’t a straightforward answer here; there are times when it’s okay to simply cut the mold off cheese and eat the remainder of the block, and times when it isn’t. It’s important to know when and how you can cut mold off of cheese because, as the United States Department of Agriculture (USDA) points out, some molds can cause allergic reactions, respiratory problems, or in rare cases produce toxins that make you sick.” (Food & Wine)
The 25 most influential cookbooks from the last 100 years
The word “influential” is the key to the title of this article. It’s not about bestselling status but impact and longevity. The expert panel chosen to create this list was limited to books in English and found that, more often than not, they settled on older books that have stood the test of time. There will always be people who disagree, believing a worthy title was overlooked, but this list includes some classics and is a good reference for anyone looking to start or add to a cookbook collection.
“Their choices spanned many global culinary traditions, writing styles and formats, but the group was especially drawn toward older titles. ‘It would take a lot for something that’s come out in the past 10 years to be considered influential,’ Nosrat argued. ‘It hasn’t had the time to permeate.’” (New York Times, gifted link)
The 25 most important recipes of the past 100 years
As with the list of cookbooks, above, there will be debate about the 25 recipes selected here. Although it focuses on American recipes-save for the last one–many of the dishes featured here are familiar to those of us who live north of the US border, since that country’s culinary and cultural influence tends to migrate in this direction. (Interestingly, that final recipe hails from Canada, although the introduction to the article talks only of “important American recipes.”) There is some overlap with the Times’ cookbook list, which is not surprising, given the outsize influence of those writers. This list provides an interesting look back at past trends while also acknowledging that recipes are far more than just cooking instructions.
“Recipes carry not only ingredients and instructions (sometimes) but also family stories, regional lore, cultural values, evolutions in technology and free time, and, of course, taste. They track the movement of diverse peoples across borders and nutrition fads through bodies. They are both tool and knowledge, artless instruction manual and literary form. They help us celebrate, mourn, or simply get supper on the table. One of our richest inheritances, recipes are time capsules of the past and present that happen to contain something you can safely chew.” (Slate)
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