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It's the height of corn season, and the summer's best sweet and crunchy cobs are hitting farmers markets and grocery stores around the country. But corn sneaks into far more than just our produce aisles. In , Michael Pollan estimates that one quarter of a grocery store's 45,000 items contains cornhe calls it, "The cornucopia of the American supermarket"and that number doesn't exclude non-edible goods like trash bags and batteries. Everything from the insides of a Twinkie to the waxy coating on a cucumber to fresh bakery muffins utilizes corn. Pollan blames what he sees as the dysfunctional American food complex on one culprit: zea mays, otherwise known as corn.
That a grain once grown by the Aztecs, Mayans, and Incas has reached such ubiquity in the food chain supply, not to mention an ingredient in everyday objects, is nothing short of amazing. After all, cows eat it; we butter, salt, and pepper it; it can be distilled into whiskey; and it shows up in adhesives like envelope glue! According to the US Department of Agriculture, about 80 million acres of land are planted for corn. And, of all the grains grown in the US, corn accounts for 90 of the total feed grain production and use. There are about 21,000 accessions from the genus Zea, consisting of corn and its direct ancestor, teosinte, in the hands of the USDA. Those other grains might as well wave the white flag of surrender.
Corn grows on stalks that usually reach between seven and 10 feet high, though according to Guinness World Records, the tallest recorded plant reached 48 feet, 2 inches. Perhaps more interesting than its ability to reach to the sun is its process of pollination. As corn stalks grow, they produce both male and female flowers. The female flowers are ears; the male flowers emerge as a tassel at the top of the plant. For corn to properly mature, the pollen from male flowers must be blown onto the silks protruding from each female eareach pollinated silk will eventually yield a single kernel of corn. A fun fact for corn lovers: Plants can have between 500 and 1,000 kernels and they always come in an even number of rows. These kernels come in all shapes and sizes. Here are some of the most common varieties.
According to Roberts of Anson Mills, there were likely five to seven times the amount of maize varieties during the time when Indians were gifting corn to the new settlers. As industrialized farming and hybrids have become the norm, diversity in corn decreased dramatically. Still, even with the decrease, there are blizzards of possibilities with corn, he say—both in different types of corn and in what you can do with it. The flavor profiles are so distinct when we're not goofing around with it. Of course, to find much in the way of heirloom corn varieties today, you'll likely have to go to a specialty grocery store that stocks grains ground at old-fashioned gristmills, shop online, or grow your own.
Is it corn or a nut? It's corn, and traditionally corn nuts are made from a Peruvian corn called choclo. The large-kernel corn gets soaked in water for several days to bring them back to size, and then are toasted or deep-fried and salted as a snack. The CornNuts brand covers its very own hybrid corn in flavors such as chile picante con limon and ranch.
Cornmeal is basically just dried and ground corn. Generally speaking you'll find either regular cornmeal, which has been ground relatively fine between metal rollers, or stone-ground cornmeal, which has a coarser texture and typically retains more nutrients. But within those categories, it comes in countless different textures, and can be made from a pretty wide variety of corn types and colors. Most of us know and love it as the main ingredient in cornbread, but it's also the central ingredient behind polenta. Du kan piske din polenta op rig og cremet; tjene som en base for saucer eller grillet bøf og tomater; chill, skive og steg det i kager; Eller endda brug det i stedet for nudler i en hjertelig lasagny-stil gryderet.
Hvad spørger du, er denne nixtamaliseringsvirksomhed? Kort sagt er det en kulinarisk limewater-løsning eller alkali, behandling anvendt på tørrede majskerner. Processen giver majs en mere karakteristisk smag, hjælper vores organer til at behandle mere af sine næringsstoffer, og farligt tillader jorden majsmel at reagere med vand for at danne dejenâ € "noget almindeligt cornmal kan ikke gøre med vand alene.
Masa er fantastisk til mere end bare klassikere, selvom vi elsker det i dette masa-baserede twist på matzo bold suppe eller din mexicanske atole valg, rige og cremet varme drikkevarer fortykket med du gættet Itmasa.
Majs nødder er en ideel snack til husfester, rejsetidsmunching, snacking på kontoret eller post-workout snacking. Overrask din gæst og vært en fest med den crunchy osteagtig Jalapeno majsmøtrik. Den uimodståelige smag og fristende smag tilføjer en gnist til din fest. CORNITOSCHEESY JALAPENO CORN MOTE fås i 150g genlukkelig pakke.
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