For The Love Of Food

by | Dec 2, 2011

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week some interesting new data on the ideal amount of salt to eat, frightening news about BPA and canned soup, and a series of fascinating articles on how to maintain cognitive health.

Want to see all my favorite links? Be sure to follow me on on Digg. I also share links on Twitter (@summertomato), Google+ and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Links of the week

What inspired you this week?

Tags: , , , , , , , , , , , , ,
You deserve to feel great, look great and LOVE your body
Let me show you how with my FREE starter kit for getting healthy
and losing weight without dieting.

Where should I send your free information?
  • This field is for validation purposes and should be left unchanged.

6 Responses to “For The Love Of Food”

  1. AJ says:

    Thanks for the links!

    Has anyone read the study paper? I’m curious as to why frying fish does not lead to the same benefits.

  2. AJ says:

    I’m also surprised by the findings on the canned soup and BPA paper. I’m wondering why the study only used canned soup.

    I enjoy eating canned sardines when I’m “too busy” to cook, and on average, I consume about one can per week. Rethinking about continuing to do that…

  3. bobcat says:

    Since I plan to have children in next few years, I’ve cut out ALL canned foods except those made by Eden organics, which don’t contain BPA (except maybe a few of their items, like ones containing tomato). So if I ever buy canned beans, it’s Eden or nothing. The other canned item I know of that doesn’t contain BPA is Native Forest brand coconut milk. That is the one with the dark green label.

    So whenever I make stews that call for canned tomato, I use either the jarred kind you can get at Italian speciality stores, or the boxed kind (Pomi brand), or, most often I use a neutral-ish flavored jarred pasta sauce (like tomato basil, but any work). It makes a great substitute, whether you are talking Italian, Indian, Mexican, etc etc….I use jarred pasta sauce in place of canned tomato for ALL types of cuisines and can’t tell a difference in the final meal vs using plain canned tomato! Shocking, I know. People can’t believe I do it, but you really can’t tell a difference. You just end up seasoning less while cooking (so taste, don’t follow a recipe!)

    You really can’t substitute with fresh tomatoes in recipes…the flavor is just not the same as a the cooked ones that sit in their juices and break down.

    I personally believe that BPA is a big deal, esp for developing babies. I’m not sure if it is one of the fat soluble toxins that store up in the body, and are thus a big problem once you end up breastfeeding (dumping years of toxins in your own milk, which is fatty of course)…..but I think I read that BPA is fat soluble, thus stored in the body’s fat. Ya’ll will have to research for yourself. Scary stuff.

    The other big BPA culprit is receipts. If you put them in your pocket, then put your hands in your pockets, you are getting it on your hands. Think of it like a germ….don’t spread it around. Wash your hands before eating. People who work with receipts have higher levels of BPA in their bodies.

What do you think?

Want a picture next to your comment? Click here to register your email address for a Gravatar you can use on most websites.

Please be respectful. Thoughtful critiques are welcome, but rudeness is not. Please help keep this community awesome.