양주출장마사지[m oo27.c０M](카톡: Mo46)★양주모텔출장♣양주콜걸출장마사지▶출장여대생♡양주미시출장안마✌양주출장최고시

As the world population grows, we have a pressing need to eat better and farm better, and those of us trying to figure out how to do those things have pointed at lots of different foods as problematic. Almonds, for their water use. Corn, for the monoculture. Beef, for its greenhouse gases. In each of those cases, there’s some truth in the finger-pointing, but none of them is a clear-cut villain.

There’s one food, though, that has almost nothing going for it. It occupies precious crop acreage, requires fossil fuels to be shipped, refrigerated, around the world, and adds nothing but crunch to the plate.

It’s salad, and here are three main reasons why we need to rethink it.

Salad vegetables are pitifully low in nutrition. The biggest thing wrong with salads is lettuce, and the biggest thing wrong with lettuce is that it’s a leafy-green waste of resources.

In July, when I wrote 출장안마 on the calories-per-acre metric, a number of people wrote to tell me I was ignoring nutrition. Which I was. Not because nutrition isn’t important, but because we get all the nutrition we need in a fraction of our recommended daily calories, and filling in the rest of the day’s food is a job for crops like corn. But if you think nutrition is the most important metric, don’t direct your ire at corn. Turn instead to lettuce.

One of the people I heard from about nutrition is researcher Charles Benbrook. He and colleague Donald Davis developed a nutrient quality index — a way to rate foods based on how much of 27 nutrients they contain. Four of the five lowest-ranking vegetables (by serving size) are salad ingredients: cucumbers, radishes, iceberg lettuce and celery. (The fifth is eggplant.)

Those foods’ nutritional profile can be partly explained by one simple fact: They’re almost all water. Although water figures prominently in just about every vegetable (the sweet potato, one of the least watery, is 77 percent), those four salad vegetables top the list at 95 to 97 percent water. A head of iceberg lettuce has the same water content as a bottle of Evian (1-liter size: 96 percent water, 4 percent bottle) and is only marginally more nutritious.

속초콜걸강추↿천안외국인출장만남⇔[양주안마《카톡: Mo46》【m oo27.c０M】출장아가씨출장안마추천Y♂█2019-02-18-17-39양주⇢AIJ♕콜걸출장업계위출장샵예약⇦출장색시미녀언니☃릉콜걸샵┒양주]경주출장미인아가씨┩전라북도출장만족보장♥공주출장업소☺군산출장샵예약

Take collard greens. They are 90 percent water, which still sounds like a lot. But it means that, compared with lettuce, every pound of collard greens contains about twice as much stuff that isn’t water, which, of course, is where the nutrition lives. But you’re also likely to eat much more of them, because you cook them. A large serving of lettuce feels like a bona fide vegetable, but when you saute it (not that I’m recommending that), you’ll see that two cups of romaine cooks down to a bite or two.

아산출장여대생▣구미출장샵강추♨[양주출장안마야한곳『카톡: Mo46』《m oo27.c０M》출장오쓰피걸출장여대생Y➨◊2019-02-18-17-39양주⇚AIJ☻콜걸후기출장안마야한곳출장안마야한곳♨출장샵후기⇛출장오피▨양주]하남출장시☢밀양출장오쓰피걸✔성남콜걸출장마사지▤속초출장시

The corollary to the nutrition problem is the expense problem. The makings of a green salad — say, a head of lettuce, a cucumber and a bunch of radishes — cost about $3 at my supermarket. For that, I could buy more than two pounds of broccoli, sweet potatoes or just about any frozen vegetable going, any of which would make for a much more nutritious side dish to my roast chicken.

Lettuce is a vehicle to transport refrigerated water from farm to table. When we switch to vegetables that are twice as nutritious — like those collards or tomatoes or green beans — not only do we free up half the acres now growing lettuce, we cut back on the fossil fuels and other resources needed for transport and storage.

Save the planet, skip the salad.

동두천출장연애인급♥안산출장여대생╤[양주콜걸후기〖카톡: Mo46〗『m oo27.c０M』출장미인아가씨안마Y┶♣2019-02-18-17-39양주↡AIJ➛출장소이스홍성출장몸매최고동출장마사지⇗출장소이스♂출장여대생▌양주]김제콜걸강추£평택오피걸◑대전동출장마사지☱거제출장여대생

Salad fools dieters into making bad choices. Lots of what passes for salad in restaurants is just the same as the rest of the calorie-dense diabolically palatable food that’s making us fat, but with a few lettuce leaves tossed in. Next time you order a salad, engage in a little thought experiment: Picture the salad without the lettuce, cucumber and radish, which are nutritionally and calorically irrelevant. Is it a little pile of croutons and cheese, with a few carrot shavings and lots of ranch dressing?

Call something “salad,” and it immediately acquires what Pierre Chandon calls a “health halo.” Chandon, professor of marketing at INSEAD, an international business school in Fontainebleau, France, says that once people have the idea it’s good for them, they stop paying attention “to its actual nutritional content or, even worse, to its portion size.”군산출장안마추천→동해출장코스가격❈[양주출장외국인『카톡: Mo46』(m oo27.c０M)출장샵오피Y⇌♦2019-02-18-17-39양주☜AIJ❉콜걸후기출장여대생콜걸업소┥출장코스가격☜출장여대생╚양주]경주출장마사지↬창원출장샵강추☂동해콜걸업소➽의왕출장색시미녀언니

I won’t be the first to point out that items labeled “salad” at chain restaurants are often as bad, if not worse, than pastas or sandwiches or burgers when it comes to calories. Take Applebee’s, where the Oriental Chicken Salad clocks in at 1,400 calories , and the grilled version is only 110 calories lighter. Even the Grilled Chicken Caesar, the least calorific of the salads on the regular menu, is 800 calories.

Of course, salad isn’t always a bad choice, and Applebee’s has a selection of special menu items under 550 calories (many chain restaurants have a similar menu category). Applebee’s Thai Shrimp Salad is only 390 calories (although it has more sodium than the Oriental Chicken Salad). Other chains, like relative newcomer 양주출장몸매최고 , have a good selection of salads that go further toward earning their health halo: more actual vegetables, less fried stuff.

I asked Bret Thorn, columnist at Nation’s Restaurant News and longtime observer of the restaurant industry, about salads. “Chefs are cognizant of what’s going on in the psychology of diners,” he said. “They’re doing a kind of psychological health washing,” not just with salads, but with labels like “fresh” and “natural,” and foods that are “local” and “seasonal.” “A chef is not a nutritionist, or public health advocate,” Thorn points out. “They make food that customers want to buy.”

And we want to buy things that are fried or creamy or salty or sweet, or all of those things. Which doesn’t mean that the right salad can’t be a good choice for a nutritious meal. It just means that it’s easy to get snookered.