Fennel Green Beans - Healthy Food Tip and Recipe

healthy food tip and recipe

Today's Recipe If you don't know what to serve for dinner tonight ...
Try this creative combination of fennel and green beans for a tasty addition to your Healthiest Way of Eating. And it only takes minutes to prepare!
Fennel Green Beans
Prep and Cook Time: 12 minutes
Ingredients:

• 3 cups thin green beans
• 1/2 cup sliced fennel bulb
• 1/2 medium onion, sliced
• 1 fresh tomato, seeds and excess pulp removed, chopped
• 2 TBS fresh lemon juice
• 1 TBS extra virgin olive oil
• salt and cracked black pepper to taste

Directions:

1. Slice onion and let sit for 5-10 minutes to bring out its health-promoting properties.
2. Bring water to a boil in a steamer with a tight fitting lid.
3. Cut ends off beans and cut into 1-2 inch pieces. Slice fennel and onion.
4. Steam beans and onion together for about 3 minutes, and add fennel. Steam for another 2 minutes. Drain well and pat with paper towel so any excess water does not dilute taste.
5. Toss with rest of ingredients.

Serves 2 Printer Friendly Version of Fennel Green Beans
In-Depth Nutritional Profile for Fennel Green Beans
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.

References

Sugar Processing Research Institute. (2001). Technical Report Nr. SPRI 2001-2The Effects of Sulfur Dioxide in Sugar Processing Comparing Model Sucrose and Cane Juice Systems.
Gilbert RA, Shine Jr JM, Miller JD, et al. (2004). Sucrose accumulation and harvest schedule recommendations for CP sugarcane varieties. University of Florida Cooperative Extension Service Fact Sheet SS-AGR-221. University of Florida, UF/IFAS Extension Digital Information Source (EDIS) Database.
World Health Organization. (1974).Sulfur dioxide and sulfites. Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents. Seventeenth Report of the Joint FAO/WHO Expert Committee on Food Additives, FAO Nutrition Meetings Report Series, No. 53.