– Kikkoman Traditionally Brewed Soy Sauce
– Truffletopia soy sauce
– Dumpling Daughter soy sauce
– Bao Ning dark soy sauce
– Kimlan dark soy sauce
– Homemade dark soy sauce
– Teriyaki sauce
– Tamari sauce
– Hoisin sauce
– Worcestershire sauce
– Molasses
– Double black soy sauce
– Pearl River Bridge Superior Dark Soy Sauce
– Mushroom Flavored Dark Soy Sauce
– This article discusses why Taco Bell food can often lead to bowel movements.
– The author mentions the term “Taco Bell shit” on Urban Dictionary, which refers to large and smelly bowel movements caused by eating Taco Bell.
– The author states that many people have experienced diarrhea after eating at Taco Bell.
– They suggest that the fructose and caffeine in Taco Bell’s drinks, as well as the gluten, grease, and spices in their food, can trigger bowel movements.
– The excessive fiber from beans or an allergic reaction to cheese or sour cream may also be factors.
– Not everyone reacts to the same ingredients in Taco Bell food, so there may be more than one menu item causing the urge to use the restroom.
– The correct balance of water secreted and absorbed in the digestive tract determines the consistency of stool.
– Two types of diarrhea: osmotic and secretory.
– Osmotic diarrhea occurs when there are so many non-water particles in the colon that water cannot be reabsorbed.
– Secretory diarrhea occurs when the small intestine secretes more water than necessary.
– One potential reason for diarrhea after eating Taco Bell is the spice in their menu items.
– Capsaicin, found in spicy ingredients, activates TRPV1 receptors in the gastrointestinal system, causing cramping and faster movement of the GI system.
– Another potential reason for diarrhea is dairy products like sour cream and cheese.
– Over 60% of the population in North America is lactose intolerant, meaning they cannot fully digest lactose in milk.
– Aging bodies produce less of the enzyme responsible for breaking down lactose, leading to indigestion, bloating, and gas.
– Beans contain a high amount of fiber that attracts water in the digestive system, making it easier to pass stool.
– Beans also contain an oligosaccharide carbohydrate that becomes food for bacteria in the colon, causing gassing and bloating.
– Consumption of beef helps draw water into the colon and adds bulk to stool.
– Some people may lack enough stomach acid to properly digest animal fat and protein, contributing to increased bowel movements.
– Certain drinks at Taco Bell, like Diet Pepsi and iced coffee, contain caffeine that stimulates the release of gastrin and triggers contractions in the gut.
– Greasy food triggers gastrocolic reflexes in the gut, increasing the pressure of contraction and potentially leading to diarrhea.
– Taco Bell’s menu contains items with excessive amounts of saturated fat, exceeding recommended daily intake.
– Taco Bell food can cause inflammation in the body due to processed and ultra-processed ingredients.
– Eating Taco Bell can negatively impact the gut microbiome, leading to the growth of bad bacteria, inflammation, leaky gut, and neuroinflammation.
– Taco Bell food lacks fresh whole foods with fiber and nutrients.
– Insulin spikes and drops caused by eating at Taco Bell can lead to increased feelings of hunger and increased anxiety and tension.
– Consumption of unhealthy trans fats, added sugars, and processed foods can lead to brain fog and difficulty in clear thinking.
– Diets high in saturated fat can cause brain inflammation and insulin resistance, leading to cognitive deficits.
– Salt and sugar in fast food can increase the risk of complications such as hypertension, diabetes, metabolic dysfunction, and heart disease.
– Taco Bell’s Mexican Rice and tacos salads contain high levels of sodium.
– The sauces, including nacho cheese, also have high levels of salt and sugar.
– Consumption of Taco Bell and similar fast food items can have negative effects on cognitive abilities, blood pressure, and overall health.
– Microwave-safe cardboard can be microwaved for short periods of time (60-120 seconds) on a low power setting.
– It is important to check the container for any glue, ink, or lining, as these may release chemicals into the food.
– Pizza boxes can be microwaved as long as they are microwave-safe and have no plastic or metal components. They should be microwaved for less than a minute.
– Cardboard with metal handles or adhesive should not be microwaved.
– It is recommended to transfer food to a microwave-safe container if longer reheating is needed.
– Tangerines and clementines are both hybrids of the mandarin fruit.
– They have similar characteristics, such as small size, few to no seeds, sweet flavor, and easy-to-peel skin.
– Tangerines are native to Southeast Asia and are often called mandarins in the United States.
– Tangerines have a darker reddish-orange, soft, pebbly skin.
– Clementines are another variety of mandarin and are slightly smaller in size with a brighter orange color and smoother, shinier skin.
– Clementines are even easier to peel than tangerines.
– Both tangerines and clementines are more cold tolerant than larger orange varieties and are available from November through April.
– Tangerines and clementines have a very similar nutritional profile, providing carbs but minimal amounts of protein and fats. Both contain 40 calories, 1 gram of protein, less than 1 gram of fat, and 10 grams of carbs in an average-sized piece.
– Tangerines and clementines are both small fruits packed with vitamin C.
– Clementines have more vitamin C than tangerines, providing more than a full day’s worth of vitamin C when eating two.
– Both fruits contain carotenoid compounds, acting as vitamin A precursors and antioxidants.
– The major carotenoid in mandarin oranges (tangerines and clementines) is beta-cryptoxanthin.
– Eating the whole fruit provides more carotenoids than drinking the juice.
– Both fruits contain flavonoids such as naringin and hesperidin, which have anti-inflammatory and cardiovascular benefits.
– 65-70% of the fiber in both fruits is soluble, benefiting digestion and potentially lowering cholesterol levels.
– Eating either fruit can boost vitamin A levels and provide benefits for heart, digestion, and bone health.
– The article discusses the similarities and uses of clementines and tangerines. Both fruits are easy to eat as a snack and can be added to salads.
– The article suggests that the peels of both fruits can be used in cooking and to make tea.
– It also provides a recipe for making tangerine or clementine marmalade.
– The article notes that both fruits are perishable and should be consumed quickly, with refrigeration helping to extend their freshness.
– Uncured hot dogs are cured using natural ingredients instead of synthetic nitrites and nitrates.
– Nitrites in cured hot dogs can react with stomach acid and proteins to form carcinogenic nitrosamines.
– Uncured hot dogs may be a safer alternative to synthetic nitrites and nitrates.
– Hot dogs can be made from leftover meat scraps and can contain artificial additives.
– Some hot dogs contain high-fructose corn syrup, while others contain honey or pure cane sugar.
– Hot dogs can contain up to 3.5% non-meat binders such as cornstarch and dry milk powder.
– The sodium content in hot dogs can vary between brands.
– Coleman Natural all-beef hot dogs do not contain artificial ingredients and are made from high-quality meat.
– Americans spent over $7.68 billion on hot dogs and sausages in 2020.
– Hot dogs are a popular food in the United States and part of American culture.
– Uncured and cured hot dogs are both approved by the FDA and USDA.
– Uncured hot dogs have similar nutrition facts to cured hot dogs.
– Uncured hot dogs are safe to eat and can be prepared the same way as cured hot dogs.
– Guidelines for storing and consuming hot dogs are provided.
– Hot dogs should not be left at room temperature for more than 2 hours or more than 1 hour if the temperature is over 90°F.
– Casings should be removed from hot dogs for children under 4 to avoid choking hazards.
– Uncured hot dogs can be included in a ketogenic diet as they are low in carbs and high in fat.
– Uncured hot dogs can be consumed during pregnancy if cooked to a temperature of at least 160°F to reduce the risk of contamination.
– Eating raw uncured hot dogs can cause miscarriages, stillborn births, and birth defects.
– Uncured hot dogs come pre-cooked but should still be reheated before eating.
– Uncured hot dogs carry a risk of contamination with Listeria monocytogenes, which causes listeriosis.
– Reheating hot dogs until they are steaming hot can help reduce the risk of listeriosis.
– Cured hot dogs contain synthetic nitrates and nitrites, while uncured hot dogs contain natural nitrates and nitrites.
– Cured hot dogs have a longer shelf life and may have slightly higher sodium content.
– Choosing uncured hot dogs can help reduce the intake of synthetic preservatives.
– Thoroughly cooking both cured and uncured hot dogs is important before consumption.
– It is recommended to be aware of reliable information and facts in a world filled with fake news.
– “Uncured” in relation to hot dogs refers to the absence of artificial curing agents such as nitrites and nitrates.
– Uncured hot dogs are made with natural additives like celery juice or cherry powder as substitutes for artificial ingredients.
– Eating potato skin is recommended as it contains more nutrients than the interior of the potato.
– Potato skin is high in fiber, with about half of the fiber in a medium potato coming from the skin.
– Consuming potato skin can provide added nutritional benefits.
– A suggested recipe is a baked Idaho Potato with salsa, a low-calorie, healthy lunch option.
– For more information on potato nutrition, there is a link provided.
– Guava is a tropical fruit native to Central and South America that has a unique and refreshing taste.
– The flavor of guava is a blend of sweetness and acidity, with hints of pear, strawberry, grapefruit, and mango.
– Guava has a similar texture to an apple, with firm flesh and edible seeds.
– There are different varieties of guava with unique flavors, including Apple Guava, Lemon Guava, Tropical White Guava, Pink Guava, Red Malaysian Guava, and Pineapple Guava.
– Guava is often compared to passion fruit, which has a more tart and citrusy flavor.
– Guava can be eaten raw, added to salads, blended into smoothies, or used in desserts like jam or ice cream.
– Guava is packed with nutrients, including fiber, vitamin C, potassium, and antioxidants. It is also low in calories and fat.
– The seeds inside guava contain omega-3 and omega-6 fatty acids.
– Guava is good for heart health, boosts immunity, and may help protect against cancer.
– Guavas may aid in weight loss and can help manage blood sugar levels for people with diabetes.
– Ripe guavas have a strong sweet and musky scent and yield slightly when gently pressed. They have a creamy yellow or bright yellow skin.
– Unripe guavas can be ripened at room temperature or placed in a paper bag with a banana or apple for faster ripening.
– Fresh guavas should be eaten within a few days or stored in the fridge for up to a week.
– Guava can be enjoyed raw, added to salads, used in smoothies, made into jam or juice, and used as a decoration on dishes.
– Guava has a unique flavor that is a blend of several fruits, including pear, strawberry, grapefruit, and mango.
– Some varieties of guava have a hint of citrusy flavor or a note of tartness.
– Guava is versatile and nutritious, making it a staple in many households.
– Guava is a small, oval fruit with a crunchy, grainy texture and a sweet and flowery taste.
– Guava is found in certain states and tropical and subtropical climates.
– There are several types of guava with different sizes, ripe colors, and flavors.
– The taste of guava is described as a blend of pear, mango, strawberry, grapefruit, and pear.
– Guava seeds are edible but tough.
– Guava can be enjoyed raw, juiced, used in cocktails, or made into jam.
– To ripen guava faster, it can be placed in a bag along with an apple or banana.
– Ripe guava has a sweet fragrance and softer skin, similar to papaya.
– Guava should be stored in a plastic or paper bag in the fridge after ripening and consumed within 4 days.
– Frozen guava can be enjoyed for up to 4 months to a year.
– Homemade salsa made with fresh ingredients lasts for 1-3 days when properly covered and refrigerated.
– Store-bought salsa with preserving agents can last up to a year in an unopened, airtight jar without refrigeration.
– Unopened store-bought salsa can last for 12-18 months in a cool and dark pantry.
– Once opened, store-bought salsa lasts for about 2-4 weeks in the fridge when stored in an airtight glass jar or plastic container.
– Opened salsa can be extended further by freezing it in a plastic freezer bag (marked with the date).
– Salsa that has been served in open bowls and used by guests should be discarded to avoid contamination.
– Signs of spoiled salsa include dents or swelling of the lid on a jar.
– If there is no popping noise when opening a jar of salsa, it means there is no longer any pressure in the jar.
– The absence of pressure indicates that the salsa was not sealed properly or that the contents have gone bad.
– Signs of spoilage in salsa include a change in color, signs of mold or fuzz, separation of ingredients, expiration date past recommended time, unpleasant odor, and bad taste.
– It is recommended to throw out any jar of salsa that shows signs of spoilage.
– Lard is made from melted pork fat and can be rendered, leaf, or processed.
– Lard has a creamy white color and semi-soft texture.
– Lard melts at temperatures between 95°F to 115°F.
– Processed lard, also known as hydrogenated lard, is shelf stable and solid with a slightly porky flavor and scent.
– Leaf lard, made from the visceral fat around the pig’s kidneys, has a neutral flavor and is favored for creating a flaky and delicate dough.
– Bacon grease is not the same as lard and is better suited for savory preparations.
– Shortening is made from hydrogenated vegetable oils.
– Shortening was popularized by Procter & Gamble in 1911 with the creation of Crisco.
– Shortening is made from soybean, cottonseed, palm oil, or a combination.
– Shortening is 100% fat and comes in four types: solid, liquid, all-purpose, and cake.
– Shortening does not require refrigeration and is shelf stable.
– Margarine is made from vegetable oil and contains unsaturated fat.
– Butter adds moisture, richness, and flavor to baked goods.
– Butter contains 80% fat and can be used interchangeably with margarine.
– Home cooks often combine butter with lard or shortening for a flaky crust with rich flavor.
– Braunschweiger and liverwurst are both types of sausages made from pork, beef, or a mixture of both.
– They have different ingredients and recipes, with Braunschweiger typically containing at least 30% liver and additional spices like pepper, garlic, nutmeg, ginger, cardamom, and onion powder.
– Liverwurst is boiled and made from a mixture of meat, animal fat, liver, and spices, and may also include other organs like the heart and kidney.
– Braunschweiger can be smoked or boiled, while liverwurst is traditionally boiled.
– Both sausages can be spread on bread or crackers, and used in various recipes like grilled cheese sandwiches or baked casseroles.
– The main differences between liverwurst and Braunschweiger include the meats used, additional ingredients, and cooking methods.
