Did You Know ?

• Gulf Food Industries brings you some interesting facts about food. There is so much about food that is misinterpreted, misunderstood and misquoted. A little time spent understanding some of the facts that follow, will go a long way in dispelling many of these misconceptions.

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• To be proven, beans have - after considerable scientific research and many analyses - to be heart-healthy foods. It was conclusively proven that heart-healthy nutrients - called flavonoids - found in many vegetables and fruits are also found on the skin of beans. These effectively counter the aging process and prevent chronic diseases.

• Beans form a rich source of proteins. Proteins are turned into amino acids that make up and repair muscle and bone tissue. Proteins also help fight infections, heal wounds faster and regulate enzyme and hormones.

  Beans are rich in carbohydrates that provide vital energy to the brain and muscles. What's special about the carbohydrate in beans is that it is released slowly into body tissues, thus ensuring sustained energy. This also means that beans can keep hunger at bay for quite a while.

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• Beans also provide plenty of dietary fibre, both insoluble and soluble. Insoluble fibre, often referred to as "roughage", moves quickly through the digestive system, keeping it clean and reducing the chances of some kinds of cancer. Soluble fibre, on the other hand, forms a gel-like substance that helps the body handle fats, cholesterol and carbohydrates. The lowering of blood cholesterol effectively reduces the risk of cardiovascular diseases.

  Calcium, that important entity which reduces the chances of later-age osteoporosis, is present in significant quantities in beans.

  Further, studies have shown that food rich in potassium and low in sodium can significantly reduce the risk of high blood pressure. Beans have high potassium levels and very low sodium levels, effectively bracketing it in the "more than safe" category when choosing healthy food that will keep hypertension at bay.

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A healthy Start

• Beans also contain folate, which is very important for pregnant women during the first few weeks of pregnancy. Incidentally, since most women are not even aware that they may be pregnant in that period, the US Public Health Service recommends that all women of childbearing age consume 400mcg of folate each day. Folate also protects from heart diseases by breaking down an amino acid called homocysteine, which, in high levels in the blood in the absence of folate, can triple the risk of heart disease. Since it plays an important role in healthy cell division, scientists believe that folate may help reduce the risk of several types of cancer.

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• All that should be enough reasons why fitness professionals put beans at the top of their "power food" lists. Because legumes help increase fullness after a meal, they're a useful food in weight reduction plans. Fresh beans can be removed from the pods and eaten, dried in the pod and stored for future use or used to grow sprouts.

  The list of bean recipes is long and varied. Steamed, super-thin filet beans are enhanced with a bit of butter and slivered almonds. The ubiquitous rice and beans and refried beans originate from Spanish roots and are consumed by bean lovers around the world. Cassoulet, a classic bean casserole, is enjoyed in France. Chickpea (also known as garbanzo bean) hummus is widely available in grocery stores and comes conveniently seasoned with anything from garlic to hot peppers.

  GFI provides a range of pulses ready to eat, convenient and versitile.

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• If you use canned legumes, remember to rinse and drain before cooking to lower sodium content. Freeze leftover legumes in recipe-size portions to save soaking and cooking time. Prepare a bean salad by combining three or more types of legumes. Kidney beans, pinto beans and black beans make a delicious trio. Add chopped onion, celery, green pepper and tomato. A splash of balsamic vinegar and olive oil or a favorite low-fat Italian dressing makes this a tasty and nutritious dish.

  For bean burritos in a flash, top a flour tortilla with a generous portion of beans, salsa, low-fat shredded cheese, lettuce, chopped tomato and a dollop of no-fat sour cream. Add legumes to leftover cooked rice for a colorful rice salad. Toss with fresh chopped parsley, thyme, celery and onion. Enhance a favorite spaghetti sauce with added legumes. Try using cranberry or pinto beans for variety. Make bean burgers by combining dark red kidney beans, seasoned breadcrumbs, onion, chili powder, black pepper and egg substitute in a food processor. Shape into patties and brown in a non-stick skillet.

  Dispelling the myths

• Studies provide conclusive evidence that Canned Foods provides as much nutrition as their fresh and frozen counterparts.

  It should always be remembered that canned vegetables and fruits are fat-free. Did you know that canned carrots can actually reduce the risk of cancer. That's true and it has been proven by epidemiological studies. There seems to be a consensus among researchers that there is more lycopene in canned tomatoes than in fresh tomatoes. Lycopene appears to be effective in reducing the risk of cancer.

  What's more, the heating process during canning makes the fibre in fruits and vegetables more soluble and therefore, more useful to the body. Besides, canned food just needs to be warmed a bit before being consumed, which remarkably reduces any loss of nutrition. And no preservatives are added

  Did you know that canned apricots, carrots, peaches, pumpkin, spinach and sweet potatoes are all high in carotenes, which provide protection for the body's cells. Did you know that canned pumpkin could actually give you 540 percent of the recommended daily intake (RDI) of Vitamin A as compared to fresh pumpkin, which has just 26.5 percent of the RDI?

  Canned Foods also offer the option of choosing between low-salt, no-salt, no-sugar and low-sugar alternatives. And best of all, even experts cannot make out the difference between the taste of recipes made with canned ingredients and fresh ingredients.

  With so much weighing in favor of Canned Foods, aren't you glad that they are so easily available at a supermarket or grocery close to you?

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• Canned Tuna provides omega-3-polyunsaturated fatty acids which can help protect against heart disease and the development of inflammatory conditions such as rheumatoid arthritis, apart from providing a lot many other health benefits. What's more Canned Tuna that is packed in vegetable oil provides an additional source of monounsaturated fats and polyunsatures, which are vital for the normal growth, and development of healthy children.

  Vital nutrients
  Canned Tuna can actually combat the risk of deteriorating eyesight. What's more, Canned Tuna contains significantly lower levels of saturated fat and cholesterol than chicken or red meat. Canned Tuna also contains magnesium - which is vital for the body - in sufficient quantities. Canned Tuna is a preferred source of calcium.

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• Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient times. As a member of the mackerel family, tuna naturally has a stronger, more robust flavor than whitefish. Interestingly, the average consumption of tuna in America is 3.6 pounds per person, per year, most of which is canned.

  There are a number of varieties of tuna, with light to dark flesh. Tuna varieties include albacore, tunny, ahi, bonito, skipjack, bigeye, bluefin and yellowfin.

  Bluefin tuna: This is generally the variety of choice for fresh tuna connoisseurs. Thanks to a slightly higher fat content, it has more flavor than other tuna varieties. At maturity, the flesh is dark red like raw beef. This variety is the largest, growing up to 1,600 pounds. Most of the bluefin harvest is exported to Japan and sold at a premium price for sashimi.

  Yellowfin tuna: Also known as ahi, it is less expensive than bluefin. This variety is nearly as good as bluefin and also more common and easy to find in the markets. It is pale-pink, with flavor a bit stronger than albacore, and often canned.

  Skipjack tuna: Also known as bonito and aku. This variety is usually canned. It generally has the strongest flavor and highest fat content. It is also the smallest variety, seldom growing larger than 25 pounds. Dried bonito is known as katsuobushi and is used in Japanese cuisine.

  Albacore tuna: This is the variety with the lightest flesh and mildest flavor. It's usually canned as white tuna and sold at a higher price than light chunk tuna.

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• The nutrition, product safety and cost attributes of canned tuna make it an ideal food. The Food and Drug Administration (FDA), along with the American Heart Association and other health organizations, has noted that seafood and canned fish, such as canned tuna, remain safe and healthy food choices for consumers and an important part of a balanced diet.

  Recent research reveals that consumption of oily fish such as tuna can also protect against asthma. The study suggests that the reduction of oily fish in the British diet could be a contributory factor to an apparent rise in asthma rates there. The research carefully documented the participant's diets and in particular, how much oily fish they ate every week. The results revealed that asthmatics who ate oily fish such as tuna experienced significantly fewer symptoms such as tight chests and wheezing than those asthmatics who did not.

  Seafood is definitely known to contain important vitamins and minerals like iron, copper, selenium, zinc and calcium, besides a host of other nutrients that are vital for a healthy life. Stop by at your nearest grocery or supermarket and get yourself some Canned Tuna. Apart from all the above nutrition facts, Canned Tuna is also very, very tasty. Reason enough to make sure you get some fairly large helpings of Canned Tuna into your diet.

  If you want to know more about our products or add more fact to this section please contact us.

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