Territory Stories

The Centralian advocate Fri 4 Oct 2019

Details:

Title

The Centralian advocate Fri 4 Oct 2019

Collection

Centralian Advocate; NewspaperNT

Date

2019-10-04

Notes

This publication contains may contain links to external sites. These external sites may no longer be active.

Language

English

Subject

Community newspapers -- Northern Territory -- Alice Springs; Tennant Creek (N.T.) -- Newspapers; Alice Springs (N.T.) -- Newspapers.; Australia, Central -- Newspapers

Publisher name

Nationwide News Pty. Limited

Place of publication

Alice Springs

File type

application/pdf

Use

Copyright. Made available by the publisher under licence.

Copyright owner

Nationwide News Pty. Limited

License

https://www.legislation.gov.au/Details/C2019C00017

Parent handle

https://hdl.handle.net/10070/755291

Citation address

https://hdl.handle.net/10070/788860

Page content

FRIDAY OCTOBER 4 2019 LIFESTYLE 41 V1 - CAVE01Z01MA TELE01Z02BS - V1 SUPERF DS 06 NUTRITION People waste a lot of food. About 50 per cent of everything Aussiesbuy ends up in the bin, eitherbecause they dont have time to eat it or dont realise they can. Not only are many food scraps such as banana skins and eggshells edible, but theyre also jam-packed with nutrients and fibre. Foods are whole for a reason theyre all perfect packages of well-balanced nutrition. We need to use as much of our produce as possible, says Sydney nutritionist Gabby Ratner from Intuitive Health Hub. By throwing out these food scraps, theres not just the loss of extra nutrients, theres also the environmental cost. Rotting food creates methane gas in landfill and that, added to the wasted cost of transport and production, led the Food and Agriculture Organization of the United Nations to estimate that food waste contributes to about 8 per cent of global greenhouse-gas emissions, explains Ratner. Here are some health helpers that should end up on your plate, not in your bin... Before you chuck out some important nutrients, we show you how to use those items usually destined for the bin YOURE THROWING AWAY BROCCOLI STEMS Broccoli is an incredibly nutritious vegetable that contains B vitamins, vitamin C, calcium and even some iron. What many people dont realise is that the stems are just as nutritious and them away is like tossing a multivitamin! They also contain more fibre than the florets, says Co-cliff. Add sliced stalks to stir-fries for extra crunch. Roast them with broccoli or cauliflower with your roast dinners. If youre looking to get creative, pulse raw florets and stalks in a food processor until they resemble rice. Then stir-fry the rice over medium heat before serving. BANANA SKINS Banana skins contain serotonin, the neurotransmitter that makes us happy. Researchers at Taiwans Chung Shan University believe that banana-peel tea may play a role in treating depression and US sleep expert Dr Michael Breus also recommends the tea to his insomnia patients for its calming qualities. To make it, scrub the peel well and steep in boiling water for 4-5 minutes. Dont throw away overripe bananas, either, says nutritionist Alyse Co-cliff. Use in banana bread; because theyre sweet, you can reduce the amount of sugar in the recipe. CABBAGE LEAVES Thrown away the outer leaves of lettuce or cabbage? According to ethnobotanist James Wong, light causes these leaves to create twice as many antioxidants than leaves in the middle. Wash well and use them. In their new book No Waste Kitchen, authors Giovanna Torrico and Amelia Wasiliev use the finely shredded outer leaves and inner core of a red cabbage as a lighter replacement for pasta. PINEAPPLE CORES Pineapple is a great source of vitamin C, manganese, fibre and folate, and the pineapple core is also a wonderful source of bromelain, says Co-cliff. Bromelain is a protein-digesting enzyme that has been linked to improved digestion as well as reduced inflammation. Eating the core is simple, its just a little harder and less sweet than pineapple flesh but palatable in something like fruit salad, smoothies or stir-fries. CHICKEN BONES Bones are full of amino acids, collagen and gelatine, and when cooked into a broth, we get all those benefits, says Ratner. Add bones and raw vegetables to a large saucepan, cover with water, simmer for an hour, strain then use for soup, or drink it. EGGSHELLS These contain high levels of calcium in the form of calcium carbonate the form that closely resembles that found in bones and teeth, says Ratner. In one trial in Thailand, calcium from eggshells was found to be highly absorbable. You have to be careful, though, as they can carry salmonella. First rinse your shells after you use them and save them in a clean pot in the fridge. You can then make a calcium-supplement powder with them. The day you make the powder, boil the shells for a few minutes to sterilise them and then bake them in a cool oven for 10-15 minutes until they are dry. Grind them into a fine powder a pestle and mortar works well for this. Add 1 tsp a day to smoothies, soups or other dishes, says Ratner. W O RD S: H EL EN F O ST ER


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