3 Of My Most Commonly Used Ingredients In The Kitchen: Sugar, Garlic Powder, & Salt

The other day I was refilling my spice-herb bottles in the kitchen and I thought it would be fun to label them. Here are a few fun tidbits I’d like to share about each!

• Sugar – much like granulated white sugar, it gives a touch of flavor to meals. I typically use this to sweeten baked goods and marinades.

• Garlic powder – I use this almost everyday! I love using garlic powder when cooking veggies, tofu, and meat, in stir fries, in pasta sauces..just about everything! However, keep in mind that raw garlic is always the better option if you are deciding between raw or powdered form. Raw garlic contains vitamins, minerals, and amino acids that are excellent for health. Either way, garlic (both raw and powdered form) contains protein, a bit of fiber, calcium, iron, phosphorus and more! The bottom line is that garlic is a wonderful ingredient that you should definitely try sometime if you haven’t already.

• Salt – we all need it and almost all of us have this ingredient in our kitchen. It’s essential for human metabolism. I typically use this ingredient when cooking veggies—adding a tiny sprinkle of salt in sweating veggies will draw out moisture and soften then quicker. I also use salt in baking! Salt helps regulate the leavening process by counteracting against acids (like baking powder) and alkalies (like baking soda). But be careful - individuals who are within one of the 70 MILLION American adults (that’s 29% of the population in America) who have high blood pressure (that’s 1 in every 3 adults) are advised to follow a strict sodium diet (typically <1,500mg per day as I have learned in my classes at school) to reduce risks of further complications (like heart disease, renal conditions, etc.). The majority of us who do not have high blood pressure or hypertension are advised no more than 2,300mg (about a teaspoon of salt/day)!

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Sources:

http://www.cdc.gov/bloodpressure/facts.htm

Disclaimer: While I am not a dietitian, I am currently majoring in applied nutrition at a university. The information on this Web site is designed for educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information todiagnose or treat any health problems or illnesses without consulting your pediatrician or family doctor. Please consult a doctor with any questions or concerns you might have regarding your or your child’s condition.

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