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A Sour Taste with a Sweet Reward

Filed Under: Health Foods at 9:25 am | By: Susan Coyle, Senior Editor
CapersYou’ve heard of carbon offsets.  They’re available to purchase as compensation for the grievous amounts of CO2 we emit when driving, heating our homes, taking a flight or doing any one of our daily polluting activities. Buying one allows us to lessen the damage we’re regularly inflicting on the Earth. Wouldn’t it be nice if we could do the same thing for our bodies, if there were some way to continue our regular habits without destroying our health? Well, in a sense, there is.

Capers are flower buds, picked prematurely from the bushes that dot the Mediterranean.  They are sun-dried and pickled in vinegar brine or salted, before being taken to market. Once purchased, they are commonly used in sauces or as a garnish for meat and vegetable dishes. They bring with them a hearty kick and sour taste that often deters the less adventurous foodie. But for those willing to try it, the rewards are plentiful, heaped in flavor and health. You see, it turns out that capers are our carbon offsets, our reparation for risky food choices.

When cooked with meat, capers hinder oxidation, a result of meat consumption that can cause DNA damage and, eventually, cancer.  Their plethora of antioxidants, although not enough to render them better than most fruits and vegetables on their own, kick into high gear when combined with a carnivorous dish. They make the meal healthier, offsetting the dangers you create with that thick, juicy steak. There is one problem, however. Capers are salty. So, you have to be careful when cooking them and conscious of your sodium intake. It would be a shame to bury the benefits in a mountain of salt.�

One Response to “A Sour Taste with a Sweet Reward”

  1. Leonidas says:

    i LOVE capers

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