8 Poorly-Named Foods

Fresh oysters in a white plate with ice and lemon on a wooden desk: If you expect a dish like this when you order Rocky Mountain oysters, you're in for a surprise.
© (Getty Images)If you expect a dish like this when you order Rocky Mountain oysters, you're in for a surprise.
Don't be fooled by these misnomers on the menu. 1. Buckwheat Although it gets treated like a grain similar to rice, buckwheat is actually a fruit seed that is related to rhubarb and sorrel. In spite of its name, it doesn't contain any wheat at all, which makes it a perfect swap for those who are sensitive to wheat or grains that contain gluten. Buckwheat has been shown to reduce cholesterol levels and it's also associated with helping to stabilize blood sugar levels. It's also a good source of magnesium, which may assist in reducing blood pressure. 2. Sweetbreads  Not sweet. Not bread. Rather, sweetbreads are actually either the thymus gland or pancreas of a lamb, cow or pig. This organ meat has a unique smooth, creamy texture and a somewhat bland taste. Whether baked, breaded, fried or braised, if you have a hankering for a chocolate croissant, sweetbreads will not do the trick. I know from experience. The first (and last) time I tasted them, I was at a party and my sister turned to me with a twinkle in her eye and a smile on her face. She asked me if I'd like to try sweetbreads. She knew I loved breads and sweets, so to me, it was a no-brainer (pun intended). After my first bite of the squishy substance, she announced I had just eaten "brains" – a far cry from a pastry!
3. Egg Cream If you grew up in Brooklyn, New York, as I did, you probably know that a delicious frosty egg cream contains neither egg nor cream. This nostalgic summer thirst-quencher has been around since the 1930s, but you don't need to call your grandmother for the recipe – it's a cinch to prepare. With only three ingredients – namely chocolate syrup, milk and seltzer – you can whip up an egg cream in no time. Use skim milk instead of whole types and go easy on the syrup to shave calories without compromising taste.
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4. Cream Cheese Although cream cheese is essentially a cheese, it doesn't compare to the (much better) nutrient profile of hard cheese. One tablespoon of cream cheese contains 0.9 grams of protein and 14.2 milligrams of calcium, whereas a slice of hard cheese provides about 7 grams of protein and 200 milligrams of calcium.
5. Apple butter One of my patients swore off apple butter because of its cholesterol content. Rest assured, apple butter has no cholesterol, since it doesn't contain any butter. Apple butter is primarily a concentrated form of applesauce that also has sugar and sometimes cinnamon. 6.Hamburgers I don't need to tell you this, but hamburgers are not made with ham. Some say the sandwich was named for the city Hamburg in Germany, but others claim that it first attracted attention via a vendor at the 1904 World's Fair in St. Louis. In either case, the traditional hamburger is typically made using ground meat, such as beef or turkey, along with a medley of other ingredients to enhance its flavor. These days, veggie burgers are popular; however, they range in quality – some are composed of healthy, whole foods like beans and veggies, while others are made with more processed soy blends. Check labels to see what you're really getting.
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7. Fruits de Mer If you've seen this term on a French menu, don't expect to get a medley of fruit. It actually translates to "fruits of the ocean" – in other words, a melange of seafood. 8. Rocky Mountain Oysters On the flip side, don't expect any seafood when you order this dish. In reality, it's an appetizer made of deep-fried bull, pig or sheep testicles. Bon appetit! Copyright 2016 U.S. News & World Report


source : U.S. News & World Report - Health (http://www.usnews.com/)

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  1. Is your body making the most of all the protein you’re consuming?

    Let’s face it: No protein, no growth.

    And we’ve all been bombarded with the latest trends in protein powders, weight gainers, lean gainers, combined protein, plant protein, whey, and egg etc……and the list goes on and on.

    But one of the harsh realities I’ve learned from peak performance expert Wade Lightheart is this:

    Most of the protein individuals consume ends up in one of two places.

    One is your toilet bowl.

    And the second place is in a nice layer of sludge somewhere in your digestive tract.

    And that all adds up to one GIANT-SIZED WASTE OF MONEY AND EFFORT from all the food you’re eating — especially if you’re taking protein supplements.

    You’re absorbing and using only a tiny fraction of the nutrients you’re taking in.

    Enzymes digest your food, stimulate your brain, provide cellular energy, and repair all the cells, tissues and organs of your body.

    Enzymes are the sparks that make everything happen.

    AND HERE’S THE BAD NEWS: Our bodies have a LIMITED enzyme-producing capacity, which naturally declines as we age. (In fact, most individuals have only 30 percent of their enzyme potential by the time they are 40 years old!).

    Your body naturally produces over 3,000 different types of enzymes, yet our ONLY external source of enzymes comes from THE FOOD WE EAT.

    Digestive enzymes are found naturally in ALL food, whether it’s fruits, vegetables, or meats.

    However, most of the food we consume in our modern diets is completely devoid of enzymes, because of how we grow, prepare and transport it.

    And research demonstrates that ANY FOOD HEATED ABOVE 114 DEGREES FAHRENHEIT LOSES ALL OF ITS ENZYMES.

    In other words, all cooked food is deficient in digestive enzymes, leaving very little to break down your food.

    This means most of us are UNABLE to effectively digest the protein we eat.

    And that’s pretty shocking and scary when you think about it.

    But don’t be too alarmed, because some very bright scientist brains have thankfully figured out a solution:

    SUPPLEMENT YOUR DIET WITH HIGH QUALITY DIGESTIVE ENZYMES.

    You see, it turns out that enzymes are perhaps the most overlooked component of digestive health.

    Not only are digestive enzymes required for the breakdown and digestion of food. But their benefits extend well beyond that too…

    World-renowned colon expert Dr. Hiromi Shinya suggests in his book “The Enzyme Factor”, that undigested protein — particularly from milk products, fast food and red meat — can become ‘food’ for “bad” bacteria.

    And these bad bacteria create all kinds of toxins that leak into the blood stream.

    Meanwhile Dr. Edward Howell, author of “Enzyme Nutrition”, has demonstrated conclusively that using digestive enzymes can improve digestion, regulate weight, and ease the symptoms of a variety of health conditions.

    BUT QUALITY IS KEY.

    If you take a look around, you’ll find a whole bunch of enzyme formulations being sold in the market. But they’re certainly not all created equal — especially when it comes to the enzyme that digests protein: PROTEASE.

    And there’s a big reason of this…

    Protease is the most expensive of the enzymes to make.

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