Who's Afraid of the Big Bad Burger?

Burgers are delicious, but I hate cooking them by myself, for myself. I’m also not a big fan of handling meat and completely afraid of clogging my arteries. Amy’s Kitchen has provided a delectable solution: The Bistro Burger.

Typical veggie burgers are plagued with allergens like dairy, nuts, and gluten. Amy’s knows our needs and keeps this burger allergen free. Though the product boasts a large ingredients list, which I usually frown upon, it is mostly comprised of vegetables and familiar ingredients.

The Bistro Burger is filling but not greasy and has a delightful smoked rice, bean and veggie flavor. Best of all, it doesn't try to be something it’s not. I hate veggie burgers that attempt to unsuccessfully recreate the flavor of meat. This burger just offers a protein alternative that is great to throw on a bed of greens. I suggest pan frying or grilling for the best flavor. The outside crisps up nicely. Look for them in the frozen health food section at Whole Foods.

Frisk the Fryer

Generally, when we talk fried, we're talking contaminated. Yes, I know. It's something very easy to ignore. Are these fries and tater tots contaminated? Don’t know cause I didn’t ask.

Today, I’m starting anew. No more contaminated fried foods!

Yes, this is a logical step in an allergy-free life, but one that I have been avoiding. I don’t want to know that those delicious, crunchy tater tots have been in the same fryer as those breaded appetizer no-nos. I’m sure you don’t want that either. But together we can do this.

The good news is that you don’t have to abstain from all fried comfort foods.

Many fast food restaurants use separate fryers for fries so they can make them quickly. But you’re not going to know unless you ask. I know, easier said than done. I get embarrassed asking people questions about food. Especially when they are busy. If you share this sentiment, plan ahead and call the restaurant.

Most restaurants have their menu posted online so you can call and ask specific questions about menu choices. I would suggest calling between 2-4 p.m. when the restaurant is slower. Call early and you may even be able to talk to the chef. They should know what’s in their food. If they are not helpful after you explain your situation, try a different restaurant. You should only go to a place that understands your dietary needs and wants you to be a returning customer.

Enough about fries, sometimes restaurant chips are safer. Why? Usually chips are pre-made. They are typically made in the morning with fresh oil, unlike fries and tater tots which are made to order. Keep in mind that all restaurants cook differently so you must check to see if your chips get a clean bill of health.

If all else fails, cook at home. You can make delicious pan-fried or baked gluten-free fries or tater tots at home without having to apologize to your body later.

Yes? No? Agave!

After my last post on Purely Decadence, a reader raised an important question about the company’s use of Agave syrup in its Coconut Ice Cream. I remember when people first began heavily using Agave syrup and raving about the healthy sweetener. With time, skepticism has risen. Some claim that the product does not differ from the dreaded high fructose corn syrup and that it is “watered down” by high fructose corn syrup to cut cost. I thought it only fitting to bring Purely Decadence in on the debate. Luckily, Senior Technologist Ken Viscidi promptly responded:

The fructose debate is still wide open. Fructose apparently induces cells to take up glucose from the blood. Whether that primarily goes toward glycogen storage for quick easy utilizable energy or whether it goes toward fat storage is still very much in question. It seems that it not only is a factor of the amount of fructose in the sweetener and the fructose to dextrose ratio but also other factors. For instance, honey, the sugar of which is mostly fructose and dextrose with a little bit of sucrose, has about 53 parts fructose to 47 parts dextrose once the small amount of sucrose is digested into fructose and dextrose. That is very similar to sucrose, ratio 50:50, and the form of High Fructose Corn Syrup used in beverages (HFCS-55), ratio 55:45. The fructose:dextrose ratio in honey is actually in between that of sucrose and HFCS-55 yet honey is far less glycemic than either of those other two sweeteners. Agave syrup’s fructose:dextrose ratio is about 73:27 and it, like honey, has an extremely low glycemic index compared to sucrose or HFCS-55. By nature, we are not designed to consume exorbitant amounts of any simple form of sugar. This ice cream, like any rich and sweet food, is meant to be consumed in moderation and since it is sweetened with agave syrup rather than sucrose, many people with diabetes can enjoy it in moderation as well.

No, he did not disclose the company’s view of the product or how the company insured that they were using pure Agave syrup; however, he did offer some interesting information on the composition of the product. According to the ratios provided above, Agave contains an extremely high level of fructose, even more than high fructose corn syrup, but it is unclear as to whether that is a good or bad thing. It only seems apparent that the company strategically chose the product in lieu of its low glycemic index for the benefit of those suffering from diabetes. Kudos to the company for keeping the people with a variety of dietary needs in mind. Let’s just remember to beware of products that come with hazy details. Pay attention to what and how much you ingest. When in question, variety and sometimes restraint is key.