If you don’t know what Jicama is, it’s about time you got introduced to it. It’s probably the most exciting vegetable you’re not eating, one that could potentially challenge Kale as the next big shot superfood in the world of healthy eating.
Funny name aside, Jicama is very interesting for a number of reasons. It is originally from Mexico and has a bark-like, rough-looking exterior that almost betrays its crunchy yet juicy texture and mildly sweet flavor that’s reminiscent of a savory apple; nutrient-dense and rich in vitamin C, calcium, minerals, natural sugars and fiber; and considered a prebiotic since it helps establish a gut climate in which probiotics can thrive.
Most impressive all, especially for those looking to lose weight and improve their cardiovascular profile, Jicama contains no fat and no carbohydrates. It’s also rich in antioxidants and a good source of the soluble dietary fiber insulin, making it a very viable sweet snack for those with diabetes.
Now that you know what it is, you’re probably wondering how to incorporate it into your diet. Jicama is most commonly eaten raw, whether by itself or in a salad. It can also be cooked and lends itself very well to stir-fries, soups and stews.
You know those unhealthy French fries you can’t stop munching on? Well, Jicama can be baked as a lower-calorie replacement. Bored of carrot sticks? Try Jicama sticks for a change — they might even be healthier.
As for where you can find this tasty, seemingly miraculous vegetable, supermarkets like Walmart should carry it. If not, head to your nearest specialty produce, Mexican, Latin American, or Asian grocer.
According David Sax, author of The Tastemakers, for a vegetable to enjoy the superfood status that kale long has, it needs to be versatile, available, and have cultural significance. Jicama scores high on all those criteria, and an increasing number of consumers seem to agree.
Nielsen Perishables, an industry expert in fresh food consulting, noted in a research article that Jicama led U.S. sales in the specialty vegetable category in 2016, accounting for $11.4 million of the total $25.3 million in sales.
Kale has been riding high in healthy eating circles for quite some time now, but other vegetables have been predicted to kick it off the pedestal. 2017 was suppose to be the year of the Jackfruit and some believe rutabaga will enjoy a meteoric rise in popularity in 2018. But it’s Jicama that could potentially unseat Kale as the darling of the produce isle.
In an interview with Fresh Plaza, Karen Caplan, president and CEO of Frieda’s, noted that more and more retailers are offering fresh-cut jicama sticks and that it has only taken 45 years for Jicama to become a household name since Frieda’s introduced it to produce retailers in 1972. She was quoted as saying:
“With all the research and development in the field of the gut microbiome, I believe that produce like jicama and Sunchokes will continue to be in high demand for 2018 and beyond.”
It remains to be seen whether Jicama will become more popular than Kale, but one thing we’re certain of is that it can be a tasty, versatile and extremely healthy addition to just about anyone’s diet, especially those looking to lose weight but have a sweet tooth.
Have you had the opportunity to try Jicama? If so, how do you like to eat it? If not, do you plan on incorporating it into your diet and how? Let us know in the comments below.
Science Has Found The Best Way To Wash Pesticides Off Apples
Polishing an apple with your shirt might get rid of some dust and dirt, but removing the pesticides will require a little more work.
New research has found that washing apples with baking soda, the common yet miraculous household product, could be all you need to eliminate most of the residues on the surface of apples and other fruits.
Pesticides have long been used to increase crop yield, but rising concerns over their adverse effect on human health has many people talking. While the exact effects depend on the type of pesticides and the amount eaten, the World Health Organization says that certain pesticides could harm the developing nervous systems of fetuses and children.
A growing number of people have opted for organic food as way of avoiding the chemicals, but organic food usually command a price premium and there is no guarantee that pesticides were used. In fact, the organic, naturally-occurring pesticides that some organic farms use aren’t necessarily safer.
Washing has been and remains the standard practice used by both consumers and the food industry to remove pesticides, but some of the plant-protecting compounds that get absorbed by the skin of fruits and vegetables might be more resilient to current cleaning methods. To find the best method, Lili He, Assistant Professor at the University of Massachusetts Amherst, and colleagues conducted a study in which they applied two common pesticides — the fungicide thiabendazole, which past research has shown can penetrate apple peels, and the insecticide phosmet — to organic Gala apples and then washed apples with three different liquids: tap water, a 1 percent baking soda/water solution, and a U.S.-EPA-approved commercial bleach solution often used on produce.
The baking soda solution proved the most effective at removing pesticides, eliminating 80 percent of the thiabendazole and 96 percent of the phosmet, respectively, after 12 and 15 minutes of the fruits being soaked. Plain tap water and the bleach solution were far less effective.
The different percentages are likely due to thiabendezole’s greater absorption into the apple. Mapping images showed that thiabendazole had penetrated up to 80 micrometers deep into the apples, while phosmet was detected at a depth of only 20 micrometers.
So, there you have it, if washing is your preferred method of removing pesticides off your fruits and vegetables, using a baking soda solution is the way to go. If all other options are to be considered, then peeling your produce is probably your best bet.
You Binge Eat Because You’re Sleep-Deprived
There have been many studies correlating sleep deprivation with a wide range of health risks, including decrease in alertness and increased risk of heart disease, diabetes and high blood pressure. But what about a possible link with food cravings?
Researchers have long known that lack of sleep is associated with binge eating or just plain eating uncontrollably whenever and wherever, but a new study published in online journal Sleep suggests that the same chemical mechanism behind the munchies might be why sleep-deprived people not only feel hungrier, but also become buckle in the face of a big chocolate bar.
The study involved 14 volunteers aged 18 to 30, all of whom were first given four nights of either normal (8.5 hours) or interrupted sleep (4.5 hours) and then two meals and unrestricted access to all kind of snacks — both healthy (e.g., fruit and yogurt) and less-healthy options (e.g., chips and cake).
When the researchers monitored their endocannabinoid (eCB) levels, they found that those participants who had been sleep-deprived reported feeling hungrier and tended to eat the less-healthy snacks.
Moreover, they eat nearly double the fat and protein of the well-rested participants and exhibited an exaggerated cycle in their endocannabinoid levels, with an especially high level in the afternoon — around the same time they reported feeling the hungriest.
Endocannabinoids are chemicals that our bodies naturally create to play a part in such physiological processes as appetite, pain-sensation, mood, and memory. They also to activate the same receptors that get people high from consuming marijuana, explaining the temptation for food stemming from sleep deprivation.
Have you ever felt so tired as to almost feel high? Well, this might be the reason…
Scientists hope these findings will lead to further scientific discoveries on food cravings that would aid in the treatment and control of binge eating.
Improve Your Gut Health By Eating Mangoes
If you suffer from constipation, a mango might just be what the doctor ordered.
A new pilot study carried out by Texas A & M University and published in the the peer-reviewed journal Molecular Nutrition and Food Research found that mangoes contain a combination of polyphenols and fiber that is more effective than an equivalent amount of fiber powder in relieving constipation.
Susanne U. Mertens-Talcott, a corresponding author of the four-week study and an associate professor in the department of nutrition and food science at Texas A & M University, stated:
“Our findings suggest that mango offers an advantage over fiber supplements because of the bioactive polyphenols contained in mangos that helped reduce markers of inflammation and change the make-up of the microbiome, which includes trillions of bacteria and other microbes living in our digestive track. Fiber supplements and laxatives may aid in the treatment of constipation, but they may not fully address all symptoms, such as intestinal inflammation.”
Researchers took 36 adult men and women with chronic constipation and randomly divided them into two groups — a mango group that ate about 300 grams of mango a day (equivalent to about 2 cups or 1 mango) and a fiber group that incorporated the equivalent amount of fiber powder (1 teaspoon or 5 grams of dietary psyllium fiber supplement) into their daily diet.
A food questionnaire was then given to the participants to assess their food intake and ensure their eating habits remained consistent (i.e. equivalent amounts of calories, carbohydrates, fiber, protein and fat) and measures of constipation severity were taken at the beginning and end of four weeks.
Their analysis revealed that while both the mango and fiber groups improved over the course of the study, mangoes proved more effective in reducing the symptoms of constipation than fiber alone.
Mango supplementation significantly improved constipation status (e.g. stool frequency, consistency and shape), increased short chain fatty acids levels, which indicate improvement of intestinal microbial composition, and helped to reduce certain biomarkers of inflammation.
Mangoes have long been know to be a rich source of dietary fiber, but Texas A & M University’s study is possibly the only study ever to be dedicated to the efficacy of the tasty fruit at relieving constipation.
But as promising as these findings are, the researchers concluded that more research is needed to determine the exact mechanism behind the protective effect of mangoes in constipation and the role mango polyphenols may play in supporting the beneficial effects of fiber.
A mango day keeps your food moving smoothly and easily, right?