Foodgasm Recipes

All of us are aware of how moms do their best to fill their kids’ tummies before sending them off to school and we love them for that.

More and more mommies are beginning to realize though, that “filling tummies” isn’t enough. They’re shifting from quantity to quality, putting in mind the nutritive value of the food they prepare.

However, for some odd reason, corned beef was quickly labeled as a “bad choice”, nutrition-wise, and moms started to stay away from it.

If you’re among those who’ve hastily judged the meaty dish, you probably won’t believe that it’s actually a healthy pick. Here are three reasons why:

1. Macronutrient Excellence

You think that this canned beef is full of fat, don’t you? When you used to prepare it for your kids though, did you ever see a significant amount of grease escape from the can? Of course, you didn’t, and here’s why – corned beef mainly consists of protein (a serving of it usually contains six grams of that macronutrient).

Yes, everyone knows that protein is crucial to muscle development.

However, do you know that many physiological processes depend on it? Digestion for example, wouldn’t work efficiently if there isn’t enough protein – enzymes that help in breaking down food couldn’t be produced if there’s a deficiency in that nutrient.

Getting insufficient amounts of protein is also a surefire way of developing energy issues. After all, enzymes are also necessary in turning macronutrients into their readily usable forms.

2. Top-Notch Zinc Booster

It is also superb sources of zinc. You’ve most likely heard about that mineral and you’re aware that it’s supposedly important.

However, do you know just how crucial it is to kids? Unlike most other micronutrients, zinc plays a direct role in both skin elasticity and disease immunity.

While a child’s skin is far more elastic than those in their golden years, it’s still true that getting less than the required amount of zinc makes the epidermis thin and cut-prone.

You’d be surprised that zinc deficiency is linked with pneumonia and other infection-related illnesses. A kid who doesn’t get enough zinc wouldn’t be able to fight off microbes.

3. Superb Niacin Supplement

It is rich in Niacin, which in turn means that the meaty dish could affect the heart positively.

In particular, that micronutrient is a proven bad-cholesterol reducer. Aside from providing that benefit, it also excels in protecting people from diabetes.

It’s safe to say that eating low-quality corned beef is a bad move, and that’s why picking the best brand is a must. In other words, to make the most out of corned beef and its many health-enhancing properties, it’s necessary to go the premium route.

Know what you eat and make the most out of it!

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So why do we eat corned beef and cabbage on St. Patrick’s Day? Well after you read this article not only will you know why, but I’ll show you a simple corned beef and cabbage recipe you can do.

There are many traditions on St. Patrick’s Day such as wearing green, shamrock symbols, going out drinking (for all you college students) and the main one that I like, making my corned beef and cabbage recipe.

But do you know why we eat corned beef and cabbage on St. Patrick’s Day?

St. Patrick’s Day, (also known as St. Paddy’s Day) falls on March 17 every year and is celebrated in the United States, New Zealand, Australia, Britain, and of course Ireland.

But first a little history lesson…

St. Patrick was born Maewyn Succat during the 4th century in Britain to a wealth family. During his mid teens, his home was attacked by raiders whom kidnapped him and forced him to become a slave as a shepherd.

While in slavery he turned to God and eventually had a dream of escaping, which he did, and returned to his homeland. There he spent the next 15 years studying to become a priest and chose the name Patrick as his Christian Saint name.

So why does everyone take out their corn beef and cabbage recipe on St Patrick’s Day?

Well, in the early century, beef was mostly eaten by the wealthy and on special occasions. The lower class had cows that they used to provide them with dairy products, both to sell and for the family.

They were a very valuable animal to have. It wasn’t until the cattle couldn’t produce milk that they ate beef, (sad but true).

Pork at the time was much more affordable and since Ireland’s climate is good for growing cabbage, they ate pork and cabbage.

It wasn’t until later, when the Irish migrated to America that they found beef to be more affordable than pork, hence, corned beef and cabbage. (A little side note, it’s called corned beef because the beef is rubbed with salt the size of corn kettles, which helps to preserve the beef and keep it from going bad).

So here’s the simple corned beef and cabbage recipe:

Boil your corned beef for about 1 hour per pound. Throw in your potatoes, carrots and cabbage leaves during the last half hour of cooking.

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