Posted on 11/21/2024 11:53:54 AM PST by ChicagoConservative27
When it comes to managing high cholesterol, small dietary changes can help. Eating enough vegetables not only helps reduce high cholesterol but can actually prevent the condition. While you may think that fresh veggies are healthiest, think again. Frozen veggies are just as nutritious. Plus, they tend to be budget-friendly and have a much longer shelf life.
High cholesterol affects about 10% of U.S. adults. And having it puts you at a higher risk of developing heart disease and stroke.1 We spoke with registered dietitians and dove into the latest research to share the seven best frozen vegetables for lower cholesterol.
(Excerpt) Read more at eatingwell.com ...
And, cucumbers, eggplant, green beans (the pod not the actual bean), and squash are all technically fruits too.
I buy frozen vegetables and never waste a pea, unless it falls on the floor and rolls under the fridge.
Frozen baby peas, a good salad, Andersons’ Split Pea Soup, Bush’s Beans, and Rosarita’s Refried Beans - my go-to greens and fiber...
I eat a lot of frozen vegetables, microwaved in prepackaged bags. I used to drain the water from the bags before eating...but I never considered what was in the water before I read your post...thanks!
Better with Asahi 🍻🍺
“ Mushrooms are a fungus, not a vegetable.”
Yes, and strawberries are a fruit and bananas are a berry.
Dietitians classify things differently than biology.
A mushroom or toadstool is the fleshy, spore-bearing fruiting
body of a fungus, typically produced above ground, on soil, or
on its food source.
thanks, I’m saving links to all these that you’ve posted
I think any oxalates in the veggies end up in the liquid they were cooked in so anyone who has issues with kidney stones may want to consider that.
But cornbread soaked in collards or turnip greens pot liquor was so good.
Peach
Why frozen? Why not just get fresh?
Same for me. I loved battered Cauliflower...I must have a whole head every other week.
halved, sauteed in olive oil and garlic
I make eggplant fries so I can eat at computer.
I like steak with my mushrooms...sometimes stroganoff
I do Cornbread soaked in rum...gotta get rid of that big bottle somehow....and Rumbabas are expensive.
I like and eat all of them, but not all mushrooms.
Regarding Brussels Sprouts:
I make this casserole for holidays (modified just a bit*) and I was shocked the first time I brought it when I had NO leftovers! It’s a tasty recipe.
Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce
https://www.closetcooking.com/roasted-brussels-sprouts-and-bacon-in/
*I buy frozen Brussels sprouts in microwavable packages. Microwave 2/3-3/4 of time (will finish cooking in casserole). When cool enough to handle, I just cut them in half if large.
No flour, just use heavy whipping cream - sauce is thick enough when cheese added.
My preference is to use a cheese that melts well in the sauce like Gouda or cheddar (not Parmigiana)
I make a separate topping with pork rind crumbs/butter - low carb:
1/2 cup pork rinds, crushed into crumbs
2 T. butter melted
1/2 cup Parmigiano reggiano, grated
Mix all together until course sand texture and sprinkle evently on top of casserole.
Everything else on that list I enjoy.
I have fresh garden veggies, but when no longer in season, frozen or canned retain more nutrients than the frankencrop crap most stores have in their produce sections. Aldo, a lot of folks don’t have gardens. They are better off with the boxes and tins.
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