June 2009 Issue
Add Flavor, Not Fat, Using EN’s Condiments Guide
According to the dictionary, a condiment is "a substance…to flavor or complement food." Condiment connoisseurs know that these accoutrements can make or break a menu; choose right and your condiments will complement the flavors, but won’t detract nutritionally from your meal. Americans, who often think more is better, have a tendency to smother a dish in ketchup or mayo, adding unnecessary fat, sugar and sodium to an otherwise healthful meal. So watch your portion sizes as well. There are hundreds of condiments that can add flavor, spice and texture to your food, even in small doses. As Americans’ taste for ethnic dishes becomes more sophisticated, stores are stocking more than the standard ketchups and mustards, to include Asian, Indian, Italian, Thai and Latin-inspired condiments.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.