Benefits of Iceberg lettuce
Iceberg lettuce is regarded (perhaps unfairly) as being low in nutrition.
1. What is Iceberg Lettuce
Iceberg lettuce is the most commonly purchased type of lettuce in America. It comes in large balls of wrapped leaves, and is well suited for cold environments. It contains more water than other types of lettuce, giving it a refreshingly crisp yet moisturized texture. It is a popular choice for homemade salads and toppings for mexican dishes. Iceberg lettuce can be found in almost every supermarket across the country. It is also known as crisphead lettuce.
2. Current Facts
Iceberg lettuce is one of six types of lettuce in the Lactuca sativa family. It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods. These lettuce cultivars include Bay View, Beacon, Coyote, Crusader, Hallmark and Laguna Fresca to name but a few. Iceberg lettuce that is developed for supermarket standards is packed in the field into cartons and then immediately oxygen deprived and vacuum cooled in cold rooms to remove field heat. This eliminates the opportunity for the lettuce to quickly breakdown. For certain, Iceberg lettuce was developed for the long haul. It can be shipped globally and command a shelf life of three to four weeks.
3. Description and Taste
Iceberg lettuce may lack in overt flavor, it makes up for in its texture and crunchiness. Its tightly bound and broadly shaped leaves are thickwalled and concentrated with more water than virtually any other green. Iceberg lettuce varies in color depending on each particular cultivar, where and how it was grown. Outer leaves range in color from sea green to lime green while inner leaves range from pale yellow to a translucent white. All the leaves form a nearly perfect globular head. See more at: http://www.specialtyproduce.com/produce.php?item=5882#sthash.A6y7LIV2.dpuf
The classic use of iceberg lettuce is a cold wedge salad with Roquefort or Blue Cheese dressings. Iceberg lettuce is ubiquitously cut into wedges and can simply be graced by blue cheese dressing and bacon to become a satisfying and economically frugal first course. Other simple companion accoutrements include herbs such as basil and flat leaf parsley, tomatoes, shallots, hard boiled eggs, grilled chicken and a classic vinaigrette of olive oil, dried herbs and cider vinegar. See more at: http://www.specialtyproduce.com/produce.php?item=5882#sthash.A6y7LIV2.dpuf
Iceberg lettuce was developed from the French Crisphead lettuce, Batavia, by W. Atlee Burpee & Co. in 1894. It was originally named for its ice white color and crunchy texture but its namesake evolved over the next halfcentury to reflect its method of shipment: buried in ice in Trans Atlantic railroad cars. In the mid20th Century, Iceberg lettuce became a symbol of Americas rapidly industrializing agricultural system as it received a technological jolt to increase its value. Whirlpool Corporation developed controlled and modified atmospheres and packaging, giving Iceberg lettuce a greater shelflife and transportational endurance. This technological advance allowed for Iceberg lettuce to become perhaps the single most important commercial lettuce world wide. Iceberg lettuce varieties are continually being modified and redeveloped to improve quality and disease resistance. See more at: http://www.specialtyproduce.com/produce.php?item=5882#sthash.A6y7LIV2.dpuf
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A Novel Diet for Hypoglycaemia
The high animal protein diet generally prescribed for hypoglycaemia is not suitable for this disorder. It may help control the condition temporarily, but it is harmful in many other respects and may result in other diseases like heart trouble, arteries, kidney problems and cancer. The ideal diet for hypoglycaemia should be based on three basic food groups, namely grains, seeds and nuts, vegetable oils. Seeds, nuts and grains should be the main constituents of the diet. Seeds and nuts should be taken in their raw form. Grains, in the form of cereals, should be cooked. Cooked grains are digested slowly and release sugar into the blood gradually six to eight hours after meals. This will keep the blood sugar level normal and constant for a long period. Persons suffering from low blood sugar should take six to eight small meals a day instead of two or three large ones. Eating raw nuts and seeds such as pumpkin or sunflower seeds or drinking milk, butter milk or fruit juices between meals will be highly beneficial. All refined and processed foods, white sugar, white flour and their by-products should be completely eliminated from the diet. Coffee, alcohol and soft drinks should also be avoided. The consumption of salt should be reduced as an excessive intake of salt causes loss of blood potassium, which causes blood sugar to drop. The following is the menu suggested for hypoglycaemia. On rising: Fresh fruits such as apples, peaches, melons, berries, avocado or a glass of fresh fruit juice. Breakfast: Nuts, seeds, fruit, cottage cheese and buttermilk. Mid-morning: Fruit, fruit juice or tomato juice. Lunch: Cooked cereals and milk. Mid-afternoon: A glass of fruit or vegetable juice or a snack consisting of nuts. Dinner: Vegetable salad with a cooked vegetable from among those allowed, one or two slices of whole wheat bread, cottage cheese and butter milk. On retiring: A glass of milk or buttermilk. Vegetables which can be taken in hypoglycaemia are asparagus, beets, carrots, cucumbers, egg-plants, peas, radishes, tomatoes, spinach, kale, lettuce, beans, baked potatoes. Fruits which can be taken are apples, apricots, berries, peaches, and pineapples. Consumption of citrus should be limited.