Passion Fruit vs Persimmon – Which is Healthier?
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Our Verdict
When comparing passion fruit to persimmon, we picked the passion fruit.
Why?
You may be wondering: “what is this fruit passionate about?” and the answer is: delivering nutrients of many kinds!
Looking at the macros first, passion fruit has a little more protein and a lot more fiber, while persimmon has more carbs. This means that while persimmon’s glycemic index isn’t bad, passion fruit’s glycemic index is a lot lower.
In terms of vitamins, passion fruit has a lot more of vitamins A, B2, B3, B6, B9, E, K, and choline, while persimmon has more vitamin C. For the record passion fruit is also a good source of vitamin C, with a cup of passion fruit already giving a day’s daily dose of vitamin C, but persimmon gives twice that. Still, that’s a 8:1 win for passion fruit.
When it comes to minerals, passion fruit has more copper, magnesium, phosphorus, potassium, selenium, and zinc, while persimmon has more calcium and iron, meaning a 6:2 win for passion fruit.
Adding up the three convincing individual victories shows a clear overall win for passion fruit.
Enjoy (passionately, even)!
Want to learn more?
You might like to read:
- Glycemic Index vs Glycemic Load vs Insulin Index
- Which Sugars Are Healthier, And Which Are Just The Same?
- Why You’re Probably Not Getting Enough Fiber (And How To Fix It)
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Hydroxyapatite Toothpaste – 6 Month Update
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A dental hygienist tried hydroxyapatite toothpaste for 6 months, and this is what she found:
The results are in
In few words: she took before-and-after photos, or rather, regular photos through the 6-month process.
What she was mostly looking for: tooth translucency, enamel imperfections, and stains.
What she found: a slight improvement within two months, though over the course of the six months, the photos were somewhat inconsistent—however, this may have more to do with the machinations of her camera, the ambient lighting, etc, than it has to do with the toothpaste. In an ideal world, she’d be able to do a density test with a laser on one side and a sensor on the other, but it seems her budget didn’t stretch to that. In terms of subjective improvement, she found that her teeth felt better, even if the visual change was not consistently apparent.
This is consistent with the idea that hydroxyapatite toothpaste can mineralize teeth throughout the tooth, not just from the outside in, due to the porous nature of the enamel. So, a lot of the change may have been on the inside.
Ultimately, she neither recommends nor discommends the toothpaste, and acknowledges that more time, up to a year, may be needed for more noticeable results.
For more on all of this plus visual demonstrations, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like:
Tooth Remineralization: How To Heal Your Teeth Naturally
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Eat It! – by Jordan Syatt and Michael Vacanti
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One of the biggest challenges we often face when undertaking diet and exercise regimes, is the “regime” part. Day one is inspiring, day two is exciting… Day seventeen when one has a headache and some kitchen appliance just broke and one’s preferred exercise gear is in the wash… Not so much.
Authors Jordan Syatt and Michael Vacanti, therefore, have taken it upon themselves to bring sustainability to us.
Their main premise is simplicity, but simplicity that works. For example:
- Having a daily calorie limit, but being ok with guesstimating
- Weighing regularly, but not worrying about fluctuations (just trends!)
- Eating what you like, but prioritizing some foods over others
- Focusing on resistance training, but accessible exercises that work the whole body, instead of “and then 3 sets of 12 reps of these in 6-4-2 progression to exhaustion of the anterior sternocleidomastoid muscle”
The writing style is simple and clear too, without skimping on the science where science helps explain why something works a certain way.
Bottom line: this one’s for anyone who would like a strong healthy body, without doing the equivalent of a degree in anatomy and physiology along the way.
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Beetroot vs Red Cabbage – Which is Healthier?
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Our Verdict
When comparing beetroot to red cabbage, we picked the red cabbage.
Why?
Both are great, and both have their strengths!
In terms of macros, beetroot has very slightly more protein, carbs, and fiber, but the margins of difference are very small in each case. However, in terms of glycemic index, red cabbage has the considerably lower glycemic index, of 32 (low) as opposed to beetroot’s GI of 64 (medium). On the strength of this GI difference, we call this category a win for red cabbage.
In the category of vitamins, beetroot has more of vitamin B9, while red cabbage has a lot more of vitamins A, B1, B2, B3, B6, C, E, K, and choline. By strength of numbers and also by having very large margins of difference on most of those, red cabbage is the clear winner here.
When it comes to minerals, beetroot has more copper, magnesium, manganese, phosphorus, and potassium, while red cabbage has more calcium (and about ⅓ of the sodium). By the numbers, this is a win for beetroot, though it’s worth noting that the margins of difference were small, i.e. red cabbage was right behind beetroot on each of those.
Adding up the sections makes for an overall red cabbage win, but as we say, beetroot is great too, especially when it comes to minerals!
As ever, enjoy either or both; diversity is good.
Want to learn more?
You might like to read:
No, beetroot isn’t vegetable Viagra. But here’s what it can do!
Enjoy!
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Delicious Daily Daal
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You’re not obliged to eat this every day, but you might want to. The reason we called this one this, is because it’s a super simple recipe (don’t be put off by the long ingredients list; it’s mostly spices making it look long) which, after you’ve done it a couple of times, you could practically do it in your sleep quickly and easily.
The name “lentil daal” is a bit like “naan bread”—a redundant tautology repeated more than once unnecessarily, but it helps for international clarity. The dish is usually served with naan, by the way, and rice. We don’t have room for those today, maybe we’ll do them another day; for now, you can just cook rice how you normally do, and buy naan if necessary.
Writer’s note: I love strong flavors; many people don’t. For this reason I’m going to give a “basic” version. Please feel free to multiply the spices if you feel so inclined. Where I give “one teaspoon” of a spice below, I’d use a tablespoon at home. Chili peppers can vary in heat a lot even within the same type, so what I do for any given batch is taste one (raw), judge the heat, and use an appropriate number of peppers accordingly. If you don’t want to do that, I suggest just guessing low (as per the instructions below) and if you find at the end you want more heat, you can always stir in a little hot sauce. I know that sounds heretical, but at the end of the day, the primary goal of cooking is to have the meal you want at the end of it.
You will need
- 1 1/2 cups red lentils
- 1 large onion, chopped
- 1 large bulb garlic, minced
- 1 oz ginger, grated
- 2 hot peppers (e.g. serrano), chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala (this is also ground, but it doesn’t come any other way)
- 1 tsp chili flakes (omit if you’re not a fan of heat)
- 2 tsp cracked black pepper
- 1 tsp salt ← I wouldn’t recommend multiplying this one unless later, to taste. In fact, instead of 1 tsp salt I use 2 tsp MSG, which has less sodium than 1 tsp salt. But “1 tsp salt” is the “easy to find in the store” version.
- 2 large or 3 small tomatoes, chopped (or 1 can chopped tomatoes)
- 2 shallots, thinly sliced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 lime
- 1/2 cup fresh cilantro, or if you have the “that tastes like soap” gene, parsley, chopped
- Coconut oil for cooking (if you don’t like coconut, consider springing for avocado oil—if you use olive oil, it’ll add an olivey taste which changes the dish a lot; not inherently bad, but it feels a lot less like traditional daal; seed oils are less healthy and we don’t recommend them; ghee is a traditional option and not bad in moderation, but not as healthy as the oils we mentioned first)
- Water for cooking the lentils
Method
(we suggest you read everything at least once before doing anything)
1) In a saucepan, boil water and add the lentils; let them simmer while doing the next things.
2) Sauté the onions until translucent. This should only take a few minutes.
3) Add the garlic, ginger, and hot peppers, and keep stirring for another couple of minutes.
4) Add the ground spices (cumin, coriander, turmeric, garam masala) chili flakes, and cracked black pepper, as well as the salt or MSG if using (not both), and stir them in quickly but thoroughly.
For the next step, you may need to transfer to larger pan if your sauté pan isn’t big enough to take the volume; if so, that’s fine, the sauté has done its job and can have a rest now. If your sauté pan is big enough, just carry on in the same pan; this is perfect.
5) Add the lentils with the water you cooked them in (there might not be much water left now, as the lentils will have absorbed a lot of it; this is fine) as well as the chopped tomatoes.
6) Simmer until it has the consistency of a very thick sauce (you can add a splash more water here and there if it seems to need more). In the West it’s common to serve lentils “al dente”, but in the East it’s usual to (for dishes like this) cook them until they start to
7) Add the juice of at least 1/2 of your lime, or the whole lime if you feel so inclined.
8) In a pre-heated skillet, flash-fry the sliced shallots and the seeds (cumin, coriander, mustard, black peppercorns) at the hottest temperature you can muster. Don’t worry if the oil smokes; we’re only going to be at this tadka-making stage for a moment and nothing will stick provided you keep it moving. When the seeds start popping, it’s ready. Add it all to the big pan and stir in.
9) Add the cilantro-or-parsley garnish once you’re ready to serve.
Enjoy!
Learn more
For those interested in some of the science of what we have going on today:
- Why You’re Probably Not Getting Enough Fiber (And How To Fix It)
- How Much Spice Is Right?
- Tasty Polyphenols
Take care!
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Tomatoes vs Carrots – Which is Healthier?
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Our Verdict
When comparing tomatoes to carrots, we picked the carrots.
Why?
Both known for being vitamin-A heavyweights, there is nevertheless a clear winner:
In terms of macros, carrots have a little over 2x the carbs, and/but also a little over 2x the fiber, so we consider category this a win for carrots.
In the category of vitamins, tomatoes have more vitamin C, while carrots have more of vitamins A, B1, B2, B3, B5, B6, B9, E, K, and choline. And about that vitamin A specifically: carrots have over 20x the vitamin A of tomatoes. An easy win for carrots here!
When it comes to minerals, tomatoes have a little more copper, while carrots have more calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. Another clear win for carrots.
Looking at polyphenols, carrots are good but tomatoes have more, including a good healthy dose of quercetin; they also have more lycopene, not technically a polyphenol by virtue of its chemical structure (it’s a carotenoid), but a powerful phytochemical nonetheless (and much more prevalent in sun-dried tomatoes, in any case, which is not what we were looking at today—perhaps another day we’ll do sun-dried tomatoes and carrots head-to-head!).
Still, a) carrots are not short of carotenoids either (including lycopene), and b) we don’t think the moderate win on polyphenols is enough to outdo carrots having won all the other categories.
All in all, carrots win the day, but of course, do enjoy either or both; diversity is good!
Want to learn more?
You might like to read:
Lycopene’s Benefits For The Gut, Heart, Brain, & More
Enjoy!
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Our Top 5 Spices: How Much Is Enough For Benefits?
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A spoonful of pepper makes the… Hang on, no, that’s not right…
We know that spices are the spice of life, and many have great health-giving qualities. But…
- How much is the right amount?
- What’s the minimum to get health benefits?
- What’s the maximum to avoid toxicity?
That last one always seems like a scary question, but please bear in mind: everything is toxic at a certain dose. Oxygen, water, you-name-it.
On the other hand, many things have a toxicity so low that one could not physically consume it sufficiently faster than the body eliminates it, to get a toxic build-up.
Consider, for example, the €50 banknote that was nearly withdrawn from circulation because one of the dyes used in it was found to be toxic. However, the note remained in circulation after scientists patiently explained that a person would have to eat many thousands of them to get a lethal dose.
So, let’s address these questions in reverse order:
What’s the maximum to avoid toxicity?
In the case of the spices we’ll look at today, the human body generally* has high tolerance for them if eaten at levels that we find comfortable eating.
*IMPORTANT NOTE: If you have (or may have) a medical condition that may be triggered by spices, go easier on them (or if appropriate, abstain completely) after you learn about that.
Check with your own physician if unsure, because not only are we not doctors, we’re specifically not your doctors, and cannot offer personalized health advice.
We’re going to be talking in averages and generalizations here. Caveat consumator.
For most people, unless you are taking the spice in such quantities that you are folding space and seeing the future, or eating them as the main constituents of your meal rather than an embellishment, you should be fine. Please don’t enter a chilli-eating contest and sue us.
What is the minimum to get health benefits and how much should we eat?
The science of physiology generally involves continuous rather than discrete data, so there’s not so much a hard threshold, as a point at which the benefits become significant. The usefulness of most nutrients we consume, be they macro- or micro-, will tend to have a bell curve.
In other words, a tiny amount won’t do much, the right amount will have a good result, and usefulness will tail off after that point. To that end, we’re going to look at the “sweet spot” of peaking on the graph.
Also note: the clinical dose is the dose of the compound, not the amount of the food that one will need to eat to get that dose. For example, food x containing compound y will not usually contain that compound at 100% rate and nothing else. We mention this so that you’re not surprised when we say “the recommended dose is 5mg of compound, so take a teaspoon of this spice”, for example.
Further note: we only have so much room here, so we’re going to list only the top benefits, and not delve into the science of them. You can see the related main features for more details, though!
The “big 5” health-giving spices, with their relevant active compound:
- Black pepper (piperine)
- Hot pepper* (capsaicin)
- Garlic (allicin)
- Ginger (gingerol)
- Turmeric (curcumin**)
*Cayenne pepper is very high in capsaicin; chilli peppers are also great
**not the same thing as cumin, which is a completely different plant. Cumin does have some health benefits of its own, but not in the same league as the spices above, and there’s only so much we have room to cover today.
Black pepper
- Benefits: antioxidant, anti-cancer, boosts bioavailability of other nutrients, aids digestion
- Dosage: 5–20mg for benefits
- Suggestion: ½ teaspoon of black pepper is sufficient for benefits. However, this writer’s kitchen dictum in this case is “if you can’t see the black pepper in/on the food, add more”—but that’s more about taste!
- Related main feature: Black Pepper’s Anti-Cancer Arsenal (And More)
Hot Pepper
- Benefits: anti-inflammatory, metabolism accelerator
- Dosage: 6mg gives benefits, 500mg is a common dose in capsules
- Suggestion: if not making a spicy dish, consider using a teaspoon of cayenne as part of the seasoning for rice or potatoes
- Related main feature: Capsaicin For Weight Loss And Against Inflammation
Garlic
- Benefits: heart health, blood sugar balancing, anti-cancer
- Dosage: 4–8µg for benefits
- Suggestion: 1–2 cloves daily is generally good. However, cooking reduces allicin content (and so does oxidation after cutting/crushing), so you may want to adjust accordingly if doing those things.
- Related main feature: The Many Health Benefits Of Garlic
Ginger
- Benefits: anti-inflammatory, antioxidant, anti-nausea
- Dosage: 3–4g for benefits
- Suggestion: 1 teaspoon grated raw ginger or ½ a teaspoon powdered ginger, can be used in baking or as part of the seasoning for a stir-fry
- Related main feature: Ginger Does A Lot More Than You Think
Turmeric
- Benefits: anti-inflammatory, anti-cancer
- Dosage: 500–2000mg for benefits
- Suggestion: ¼ teaspoon per day is sufficient for benefits; ½ teaspoon dropped into the water when cooking rice will infuse the rice with turmeric (which is very water-soluble), turn the rice a pretty golden color, and not affect the flavor. Throw in some black pepper as it increases the bioavailability of curcumin up to 2000%
- Related main feature: Why Curcumin (Turmeric) Is Worth Its Weight In Gold
Closing notes
The above five spices are very healthful for most people. Personal physiology can and will vary, so if in doubt, a) check with your doctor b) start at lowest doses and establish your tolerance (or lack thereof).
Enjoy, and stay well!
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