Tag: food ingredients

Digging Deeper: Pasteurization

In our recent “Journey”, Milk: From Cow to Carton, the D2D team explored the process and production of of milk. A few of our readers have questioned why milk needs to be pasteurized. They heard that raw milk has superior nutritional benefits and are curious–what happens during the heating process of pasteurization? We decided to dig deeper into the important role pasteurization plays in the production of milk.

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Apple Cider Vinegar

Apple cider vinegar has become an extremely popular “cure all,” that many believe has the ability to help fight weight gain, keep your gut healthy, regulate your stomach acidity, clear up your skin, stabilize blood sugar, and fight cancer cells. It sounds too good to be true. Is it…?

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Is Salt worth its Salt?

Geologists call it Halite, chemists call it sodium chloride (NaCl)— the rest of us just call it salt.  Salt has a remarkable history, which dates back to the earliest civilizations. It is a vital component in the functioning of our bodies and it boasts over 14,000 known uses. You can cook, flavor and finish your food with fine, coarse or flakey salt, and select from white, grey, pink, red, black and even blue salts.  So, what should we make of all these choices? Is there a difference in taste or nutritional quality of the different salts? Lets take a look…

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Got Milk?

Milk is a perfect and easy vehicle for many important nutrients. It is high in calcium, protein, essential fatty acids, and vitamins A, E, D, B2 and B12! But, recent concerns pertaining to the lactose and/or saturated fat content has made milk somewhat of a controversial food group. We’ve done some digging and there is certainly a lot to consider. Before you toss the carton, you might want to consider the health benefits…

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