Are there foods you eat only for their functional and/or health (real or not) benefits?
For example, perhaps you eat prunes simply for their digestive effects, even though you may otherwise never touch them if they did not have purported laxative benefits.
Or, perhaps you will eat yogurt for their probiotics but otherwise have no interest in dairy products. Same with things like sauerkraut or kimchi.
I personally do not, though I have a few friends who do.
Well, ok, one exception. I eat ice cream for its benefits on the mind. It makes me happy.
No, not really. But I’ll add certain things to whatever I’m making that bring health benefits. For example, I’m not fond of plain yogurt, but I will put a spoonful into oatmeal or cereal for the pre- and probiotic boost.
I’ve had a long journey through many health issues, resulting in limits to what I can eat. So, out of the remaining choices I don’t eat what I don’t enjoy (oatmeal comes to mind). Off and on, I have had to consume nutritional drinks like Ensure and Boost to supplement my diet. Those would be the exceptions. I detest them.
Mrs. ricepad has become a True Believer WRT kale, while I think it barely counts as food. I eat it, though, because it makes our marriage better vs when I make those gagging noises every time she puts kale in a salad, smoothie, or quiche.
If kale provides that, then it’s truly a superfood.
2 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
8
No. Everything I eat is either for enjoyment or to stop me being hungry (and often both)
4 Likes
BarneyGrubble
(Fan of Beethoven and Latina singers)
9
Whole wheat bread, for it’s supposed health benefits. I like a white baguette or brioche best. I once asked for bread at favorite French restaurant for sopping up a delicious sauce, and was offered sourdough bread, which I dislike. I asked for a spoon instead.
I eat some lentils or beans almost every day for the fibre, and dairy (milk in the coffee, cheese at least once, milk or cream in sauces, occasionally yogurt) 2 or 3 times a day for the calcium.
I’m also currently trying to lose weight so I’ve been increasing my veg intake. Also, a tangerine or clementine a day lately.
Apropos of nothing, I was in Lancaster PA over the weekend and had a kale Caesar salad (I know…) that was truly the most delicious kale food item I’ve ever eaten. I actually just spent too much time googling around to see if I could find their dressing recipe.
I am fortunate in liking most foods I’ve tried. I think the only thing I go out of my way to eat more of than I might otherwise is beans (dry, that have been cooked). I love the taste and the fiber they provide, but they don’t (often) love me back, despite a range of cooking techniques and application of Beano.
3 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
13
You don’t even like it with the sh!t cooked out of it? Kale’s always been a staple in Northern German cuisine, and a popular dish from that area is Grünkohl & Pinkel, i.e. kale with fatty, smoky pork sausage and potatoes all cooked together. A winter dish, obviously.
Imagine my surprise when it started popping up everywhere (well, after the acai berry craze or whatever other “super” food was trendy before kale), especially raw
Having said that, I myself have had the occasional pleasure of a well-made kale salad. However, as one has to apparently massage it until one’s hands fall off before it can be dressed and consumed, I’ve not made it myself. I don’t prep foods that require more of a spa treatment than I get in a year
5 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
15
It’s the only way I’ll tolerate it, if its put in fornt of me. . But with no enjoyment or enthusiasm. It doesnt appear in this house. Oh, and the much touted kale salad variations, I just find deeply unpleasant.
I would however try anything that accompanies a fatty smokey pork sausage. Obviously. That said, my current winter favourite is a fry up of kielbasa, mushroom, potato, sauerkraut, dill and soured cream. It rocks!
I recently discovered Tuscan soup with mild Italian sausage, potatoes and kale. I suppose one could use spinach instead (which I adore), but it doesn’t stand up as well as the kale to long cooking. And you really can’t taste it with all the other flavors going on in that soup - which is a bonus for kale haterz
“Harters, the Kale Hater” has a nice sound to it, tho.
