Healthy food tip and recipe- Today's Recipe

 If you don't know what to have for dinner tonight ... It's great to have a salad on hand to enjoy as part of your Healthiest Way of Eating. And this one actually gets better with time; it will keep in the refrigerator for one week. It's also an excellent source of health-promoting health vitamin A; one serving provides 305% of the daily value for this important nutrient. Enjoy!




Great Antipasto Salad

Prep and Cook Time: prep time: 15 min; marinating time: 15 min
Ingredients: 2 cups carrots, turned
1-1/2 cups thickly sliced celery
1 cup fresh sliced fennel bulb
2 TBS rinsed and quartered Kalamata olives
2 TBS capers, rinsed
Dressing
1-1/2 tsp dried Italian mixed herbs
2 medium cloves garlic, pressed
2 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
1/4 tsp cracked black pepper
1-1/2TBS fresh lemon juice
extra virgin olive oil to taste

Directions: Press garlic and let sit for 5 minutes to enhance its health-promoting benefits.
Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute.
Remove from heat and place in a bowl with capers and olives.
Whisk all dressing ingredients together, drizzling olive oil at end a little at a time.
Toss with vegetables and marinate for at least 15 minutes before serving.

Healthy Food Tip Why is sulfur sometimes used in the production of molasses and should I be concerned about its use?
Sulfur is often used in sugar cane processing. Sulfur dioxide can be used for a variety of reasons during the processing of sugar cane or the production of molasses. Most commonly, sulfur dioxide is used to lighten the color of the molasses or to help extend its shelf life. It may also be used to help with the processing of sugar cane when the cane has been harvested at an early stage.
I've been unable to find research studies showing direct benefits or direct health risks in connection with the sulfuring of molasses. In principle, it would make sense to me that sugar cane allowed to sun-ripen and develop on its own would make for a more natural food product than sugar cane that was harvested at an early stage. I do know that there can be a relationship in sulfur metabolism between sulfur dioxide and sulfites; that under certain circumstances sulfur dioxide can do oxidative damage to cell membranes; and that sulfur dioxide can also lower our working supplies of glutathione (a key antioxidant nutrient that contains sulfur). And since there are highly sulfite-sensitive individuals who experience asthma-like reactions to sulfites, the potential connections between sulfur dioxide excess and sulfite sensitivity is enough reason for me to raise some questions about the desirability of a food processed with the addition of sulfur dioxide.
In addition, on the environmental side, I know that sulfur dioxide is a primary component in the production of acid rain and is a pollutant of enormous concern to environmental scientists. The idea of a sugar cane processing facility releasing more sulfur dioxide into the air is not one I like from an environmental perspective.

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