Recently I overheard someone at the gym recommending green apples over red ones because they supposedly contain less sugar. This seemed a strange idea, since sugar in fruit isn’t like added sugar in processed foods, so I decided to dig deeper. Is sugar in fruit bad for us? Do green apples have less sugar than red ones? Are some people avoiding fruits because they’re sweet? Numerous websites, blogs, and diets would seem to indicate yes. But not all sugars are created equal. The sugars in fruit are bound with beneficial nutrients and fiber that make fruit uniquely suited for the body to process and enjoy.
Bebop-a-rhuba, spring rhubarb is here! Diner waitresses are hip-checking pie cabinets, kids stop hopscotching, and the milkman is grinning from ear to ear. What’s the deal with rhubarb? Why does it taste like nostalgia? Perhaps it’s the recall of its tart taste and green apple scent that flavors mishmash desserts like buckle, crumble, or crisp. Or perhaps it’s just that rhubarb’s tannins stimulate our saliva glands. Nurture or nature—you decide.
My daughter walks into the kitchen like a drill sergeant as we are getting ready for dinner. “OK everyone!” she yells. “Belly check!” We all look at each other as she approaches my wife. “Shirt UP!” she commands. My wife tentatively raises her shirt to show her belly button. “CLEAR!” she yells. She inspects all of our bellies and then sits down for dinner. “I’m hungry,” she says, now satisfied. We’re all still standing. “And what was that about?” I say. She looks up. “Gotta make sure there’s nothing weird in your belly button,” she says as if I should have known.