Coating your favorite foods in breading not only adds taste, it also adds calories and fat. Traditionally, breadcrumbs are mixed with eggs to make them stick to chicken, fish or vegetables. However, by mixing olive oil instead of eggs with breadcrumbs you can make breaded dishes that are a little healthier.

Identification

Eggs are very high in cholesterol. High cholesterol can lead to hardening of the arteries. An average large egg contains 212 milligrams of cholesterol. Only liver, shrimp and duck contain more cholesterol in a single serving. Olive oil, which is derived from olives, is a healthier alternative for mixing with breadcrumbs.

Substitution

You usually dip a meat or a vegetable into a beaten egg before coating it with breadcrumbs. If you use olive oil instead, the exact amount depends on the amount of food you are breading. Prepare one bowl of olive oil and one bowl of your breading mixture. Dip the food into the olive oil and then dip it into the breading mixture.

Health Benefits

Although olive oil is high in fat, many nutritionists consider it a healthy option. The primary fat found in olive oil is monounsaturated, a healthy type of fat. Monounsaturated fatty acids help to lower cholesterol levels, improve insulin levels and control blood sugar, according to the Mayo Clinic. Olive oil may also help to reduce blood pressure and inhibit the growth of some types of cancer, although more research is needed.

Precautions

Olive oil is high in calories. Only use it as a replacement for less healthy alternatives, such as eggs or butter. There are other variations you can use to make breaded food healthier. Consider making your own breadcrumbs with whole wheat bread. Or use whole grain cereal as a breading. If you buy packaged breadcrumbs, read the nutrition label carefully. Look for breadcrumbs that are low in calories and fat.

Twist potatoes are a street food originally sold in South Korea. Vendors slice an entire potato so that it twists around a stick. You can purchase a spiral cutter that slices the twist potato to make your own version at home. The potato is deep-fried and seasoned and has a taste similar to french fries.

Preparation

To make twist potatoes at home, you need a spiral cutter, which is available online. You can use the spiral cutter to make any food into a twist shape, not just potatoes. For each twisted potato, you need a whole, unpeeled potato. For larger twist potatoes, use larger potatoes. Ensure that the potato fits on the needle of the cutter. You also need a deep fryer with cooking oil. Use your own favorite seasoning or purchase a batter mix for the twist potatoes.

Spiral Cutter

Your spiral cutter will come with instructions on how to slice the potato into twists. Attach each potato to the cutter, after inserting a needle in the center of the potato. Turn the handle to cut the potato into a spiral. Open the lid once you feel that the blade no longer is cutting the potato and remove your spiral-cut potato.

Frying

Insert a bamboo skewer stick into the center of the potato until the stick reaches the top. Spin the potato clockwise to open up the spirals. Heat cooking oil in a deep fryer until it reaches 350 F. Dip your potato in batter if you choose before dropping it in the deep fryer. Fry the twist potato for 3 to 4 minutes or until it begins to float. Remove the potato and shake off any excess oil. Serve the potato with your favorite spices or seasoning.

Precautions

The spiral cutter is a relatively simple and safe device. However, make sure that the potato is attached to the needle and the lid is securely closed before you try to cut the potato. Gently place the potato in the deep fryer so that the hot oil does not splash on you. Use an oven glove and the deep fryer basket to prevent any burns from the hot cooking oil. Place a splatter guard, if you have one, over your deep fryer to reduce oil spills in your kitchen.

Like the peanuts it’s derived from, peanut butter contains protein, phosphorus, vitamin B-3 and magnesium, which all can be found in different types of cheeses. Natural peanut butter is created using only salt and peanut butter. Many commercially made peanut butters also contain hydrogenated vegetable oil, which is used to help stabilize and prevent separation in the product, and sugar.

Protein

Peanut butter contains approximately 25 grams of protein per 100 grams of peanut butter — about 3.5 ounces. This number depends on the type and blend of peanut butter you buy. A variety of cheeses contain large amounts of protein, making them nutritionally similar to peanut butter. While low-sodium Parmesan cheese is the highest in protein, Romano, mozzarella and Swiss cheese are more nutritionally similar to peanut butter. These three cheeses contain approximately 28 to 30 grams of protein per 100 grams of cheese.

Phosphorus

Phosphorus is a chemical element often found in protein-rich foods. Peanut butter contains high levels of phosphorus, especially organic, unsweetened forms of peanut butter. Parmesan cheese and hard goat cheese are two major types of cheese that contain large amounts of phosphorus per serving. In addition to these cheeses, Romano cheese, Gruyere and Gouda cheese also contain similar amounts of phosphorus per serving.

Vitamin B-3

Vitamin B-3, also referred to as niacin, is an organic compound that can help manage high cholesterol levels in the bloodstream. Peanut butter provides an adequate amount of vitamin B-3 per serving. Hard goat cheese contains the highest levels of vitamin B-3 per serving. Approximately 2.4 milligrams per 100 grams of goat cheese is vitamin B-3. To get a comparable nutritional amount to peanut butter, your hard goat cheese should comprise 36 percent milk fat and less than 35 percent water.

Magnesium

Magnesium is a chemical element that can help you process and utilize calcium you consume in a day. Peanut butter is nutritionally valuable to consumers because of its high magnesium content. Parmesan cheese and hard goat cheese both contain high amounts of magnesium per serving. In addition, Gruyere and Swiss both contain respectable levels of magnesium that are comparable to that of peanut butter.

Cholesterol, a waxy substance found in fats in your bloodstream, can lead to heart disease if levels rise too high. Yet cholesterol, in itself, is not a villain; in fact, you need it to build cells. Knowing what foods can raise cholesterol can help you make healthier choices. Coconut macaroons — sweet and satisfyingly chewy — are usually made of shredded coconut, egg whites, sugar, and vanilla. Although they are cholesterol-free, their fat content can have an effect on cholesterol in your body.

Cholesterol Facts

High cholesterol levels — or hypercholesteremia — can contribute to a buildup of plaque in your arteries, interfering with the flow of blood and oxygen and increasing your chances of a heart attack or stroke. High cholesterol must be diagnosed through blood tests; MayoClinic.com recommends a baseline test at age 20, and every five years thereafter. The most harmful type of cholesterol, VLDL — or very low density lipoprotein — cholesterol has the effect of making LDL — or low density lipoprotein cholesterol — larger in size, increasing its tendency to clog arteries. In contrast, healthful HDL — high density lipoprotein — cholesterol helps transport excess cholesterol out of your body by way of your liver.

The Basics

According to the USDA National Nutrient Database, one commercially prepared coconut macaroon contains .66 grams of protein, 4.96 grams of total fat, 13.47 grams of carbohydrates, 1.1 grams of fiber and 9.94 grams of sugars. At 101 calories, a macaroon provides a small amount of protein along with a moderate amount of dietary fiber, which promotes efficient elimination and helps to lower cholesterol. However, with almost 5 grams of fat, a single macaroon contains up to 10 percent of the 50- to 70-gram daily limit advised by the American Heart Association. For this reason, you should consume coconut macaroons sparingly.

Coconut Macaroons and Cholesterol

Of the 4.960 grams of fat in a coconut macaroon, a whopping 4.422 grams — almost all of it — consists of undesirable saturated fat; a three-macaroon serving contains more saturated fat than a 3 1/2 ounce serving of pork chops. Most experts, including the American Heart Association, agree that saturated fat can raise harmful LDL cholesterol. AskDrSears.com advises avoiding the use of coconut oil for this reason. However, many supporters of coconut products maintain that coconut lowers cholesterol. In a study published in the Summer 2004 issue of the "Journal of Medicinal Food," subjects who ate coconut flakes for two weeks experienced significant reductions in harmful LDL cholesterol; researchers noted that the fiber in the coconut flour was probably responsible for the beneficial effects.

Vitamins and Minerals

Along with fat and sugars, a coconut macaroon offers small but significant amounts of vitamins and minerals that help redeem it nutritionally. The cookie contains .048 milligrams of niacin, or vitamin B-3, which helps convert proteins and carbohydrates to energy. A coconut macaroon also provides .004 milligrams of thiamin, or vitamin B-1, and .013 milligrams of riboflavin, or vitamin B-2; both of these are essential for energy production. The same macaroon contributes 27 milligrams of potassium — an essential mineral necessary for regulating blood pressure — along with.18 milligrams of iron, needed for oxygen transport.

Like other pizza restaurants, Pizza Hut uses mozzarella cheese on its pizzas. The chain states that it uses part-skim mozzarella cheese on the majority of its pizzas. Some of its specialty pizzas contain Parmesan romano cheese. Pizza Hut’s cheese supplier has addressed past concerns over the cheese’s ingredients. Basically, there is little difference between Pizza Hut’s mozzarella and regular mozzarella.

Pizza Hut Mozzarella Cheese

Most chains of Pizza Hut use the brand Leprino Foods for their mozzarella cheese. Leprino Foods is a company based in Colorado and the largest mozzarella cheese producer in the world, according to the company’s website. Pizza Hut states that its pizzas contain part-skim mozzarella cheese, also called pizza cheese. Leprino Foods does not list the ingredients of its lite mozzarella cheese, but Pizza Hut reports that the cheese consists of pasteurized milk, cheese cultures, salt, enzymes, modified food starch, whey protein concentrate, nonfat milk and sodium propionate.

Polydimethylsiloxane

A report by the magazine “The Milkwood” in 2006 suggested that Leprino Foods’ mozzarella cheese uses polydimethylsiloxane, a silicone industrial chemical. This silicone ingredient is not approved by the Food and Drug Administration for use in food. “The Milkwood” looked at a patent from 1988 in which Leprino Foods stated its ingredients and process of making pizza cheese. However, Leprino Foods states that no such chemical is used in the processing of its mozzarella cheese and that Leprino Foods fully complies with FDA regulations.

Regular Mozzarella Cheese

Mozzarella cheese is available in part-skim, fat-free or whole milk varieties. You also can purchase fresh mozzarella cheese in a block that you grate or shred yourself or obtain preshredded mozzarella cheese. Many chefs and high-end pizzerias use whole milk mozzarella cheese because it melts better and has a richer flavor. Whole milk mozzarella can be difficult to find and usually is not available at your local grocery store, so many people use part-skim mozzarella cheese, like Pizza Hut.

Nutrition

Part-skim mozzarella cheese has less fat and calories than whole-milk mozzarella cheese. A quarter cup serving of shredded part-skim mozzarella has 90 calories and 6 grams of total fat. Mozzarella cheese has no carbohydrates and is a good source of protein, with nearly 8 grams per serving. Part-skim mozzarella usually does not have any cholesterol but does have approximately 210 milligrams of sodium. Mozzarella cheese also contains vitamin A and is an excellent source of calcium.

Ring bologna is often a mixture of beef and pork parts, ground up and placed in a natural sausage casing for consumption. Also referred to as ringwurst, ring bologna ingredients vary depending on the individual or company who is making the product. Despite this, the most common ring bologna is a combination of pork and beef.

Traditional Ring Bologna

Basic ring bologna combines ground beef and pork with a variety of spices and liquids. The materials are then ground up and placed into a casing. Specifically, traditional ring bologna calls for sugar, salt, paprika, beef, pork, garlic powder, sodium nitrite and spice extractives. If you are looking to create a livelier taste, adding fresh garlic in addition to garlic powder will help give your ring bologna an added kick and texture. White pepper can also be added in small doses.

Venison Ring Bologna

Venison ring bologna is a gamey alternative to traditional ring bologna. In substituting venison for beef and sausage, you are adding a tougher texture to the bologna you are creating. As a result, you will be forced to spend more time processing the meat into ground bologna. Using a meat plate with 3/16-inch holes will help ensure a fine chop, keeping your venison ring tender and malleable when being transferred to its casing.

Casing

In addition to the actual ingredients that will go into your bologna, you can choose between different types of casings for the external portion of your ring bologna. Traditionally, ring bologna will be pushed into large cellulose casings, commonly referred to as beef bungs. In addition, ring bologna can be stuffed into wide beef rounds and hog casings. The hog casings are thinner, making them more tender but also susceptible to breaking open while cooking.

Liquids

In addition to the herbs, spices and meat products that go into ring bologna, liquids are often called for as thickening agents to help give your ring bologna a uniform consistency and texture. Water is used in every batch of ring bologna as well as non-fat dry milk. While this milk is often found in dried form, it can also be reduced down from liquid form if you cannot find dry milk. You can also use soy protein concentrate as a substitute.

The Salt Lick barbecue sauce recipe comes from the family-owned restaurant Salt Lick BBQ in Texas. The original style of Salt Lick BBQ sauce contains soybean oil, cane sugar, distilled vinegar, prepared mustard, Worcestershire sauce, salt, spices and xanthan gum. Unfortunately for vegetarians and vegans, Worcestershire sauce contains anchovies. Pescatarian’s, however, can lay it on thick. But whatever your food persuasion, you can rest easy knowing Salt Lick barbecue sauce contains no artificial colors, flavors or preservatives.

Sodium and Fat

Salt Lick barbeque sauce is high in fat and has a significant amount of sodium per serving. A 2-tablespoon serving of Salt Lick original barbeque sauce contains 15 grams of fat, 10 percent of which is derived from saturated fat. Salt Lick barbeque sauce also contains 270 mg of sodium, or 11 percent daily value.

Soybean Oil

The main ingredient in Salt Lick original barbecue sauce is soybean oil. A 1-tablespoon serving of soybean oil contains 120 calories and 25 micrograms of vitamin K.

Worcestershire Sauce

Worcestershire sauce contains natural ingredients you can buy at the supermarket. People typically use it as a sauce for various dishes, as well as marinade for meat. It contains distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings and chili pepper extract.The tamarind fruit is a common ingredient in Indian cooking.

Xanthan Gum

Xanthan gum comes from a substance produced by the bacteria X. campestris. This natural food additive makes its way onto the ingredient list of many foods because it stabilizes emulsions. It also serves as a binder and thickener in foods. Some of these foods include various sauces and ice cream. Because of this ingredient, the contents of a bottle of Salt Lick barbecue sauce are less likely to separate, preserving its desired consistency and taste.

Turmeric, or curcuma domestica, is an Ayurvedic herb that comes from South Asia. Turmeric is best known for being a key ingredient in curry powder, but it also has therapeutic uses. Many proponents of juicing, such as Cherie Calbom, author of "The Juice Lady’s Guide to Juicing for Health," recommend turmeric both as a healing herb and as a way to add zest to your favorite juice recipe.

Health Benefits of Turmeric

Many natural health experts believe turmeric offers many health benefits. Turmeric might be beneficial in the treatment of atherosclerosis, liver problems, bursitis, headaches, flatulence and colic, according to Raymond Lombardi, author of "Aspirin Alternatives." In addition, turmeric might promote good digestion and regularity, as well as help detoxify the blood and liver. Turmeric is a natural anti-inflammatory agent, and it might help relieve inflammation associated with rheumatoid arthritis. Turmeric might also help relieve the symptoms of multiple sclerosis.

Juicing With Turmeric

You can reap the benefits of turmeric by making juice with it. Add the powder directly to the juicer and blend it with other ingredients. A little turmeric goes a long way; add just 1 teaspoon of turmeric to enjoy the full power of this herb, according to Elizabeth Lipski, author of "See How Easily You Can Naturally Reduce Arthritis, Pain and Inflammation." The turmeric blends well with both sweet and savory ingredients, so experiment with your favorite fruits and vegetables until you find the perfect flavor combination.

Precautions

Most practitioners of natural medicine consider turmeric to be safe, according to Deepak Chopra and David Simon, authors of "The Chopra Center Herbal Handbook." However, like most therapeutic herbs, turmeric is not appropriate for everyone. Turmeric is a natural blood thinner, so avoid taking it if you are on prescribed blood thinners. Turmeric might also upset your stomach if you are sensitive or if you are taking medication for ulcers or heartburn. Consult your physician before you use turmeric if you have any of these conditions.

Purchasing Turmeric

If you are interested in using turmeric for juicing, you can simply purchase the spice at your local supermarket. You will probably not find the whole herb in your local stores, and the powder will blend more smoothly in the juice anyway. Turmeric is also available as an extract or in pill form at many natural health food stores or vitamin stores. Make sure you read the ingredients and purchase only pure turmeric to avoid side effects from other ingredients.

Beets and beet juice are both high on the list of nutrient-rich food products. The main difference is the fiber level: Beets contain dietary fiber, but beet juice does not. As with most fruits and vegetables, the juicing process for beets retains the vitamins, minerals and other nutrients present in the whole food, but does not retain the fiber. The one exception to this is beet juice, which retains some of the pulp, allowing some of the dietary fiber to be retained.

Health Benefits of Beets

Beets are a virtual nutrition superfood. They are one of the best natural sources of nitrates and antioxidants, as well as being fiber-rich and high in essential vitamins and folate. They have an earthy, slightly sweet taste due to the natural sugars beets contain. Both the beet root and beet greens can be eaten raw, cooked or in salads, and both provide numerous nutritional benefits.

Health Benefits of Beet Juice

Beet juice is also an excellent source of many nutrients. It retains the vitamins, minerals and antioxidants of raw or cooked beets. Some of the minerals, including calcium and iron, are actually better absorbed when consumed in juice. Numerous studies have confirmed the detoxifying effect of beet juice, which can contribute to overall health and physical well-being.

Effect of Juicing on Beet Fiber

One of the few downsides to juicing ultra-healthful fruits and vegetables is that much of the dietary fiber in the whole foods is lost. Beets are no exception — juiced and filtered beet juice contains virtually no fiber. While it is well worth consuming even without the original fiber included, you can make the beet juice a source of fiber as well. Keep some of the pulp remaining after the beets have been juiced and stir it back into the juice. You can also consume commercial fiber additive product an hour before or after the beet juice; do not mix it in with the beet juice because the added fiber will prevent full absorption of the juice’s nutrients.

Things You Should Know Before Consuming Beet Juice

Beet juice is extremely rich in cleansing properties, but also contains substantial amounts of natural sugar. This combination can cause dizziness or nausea if too much beet juice is consumed by itself. Beet juice should always be mixed with another mild fruit or green vegetable juice to avoid these potential side effects. Consuming beet juice can also cause urine and feces to turn dark red or almost black.

Pork chops are an inexpensive dinner option, but they can be a bit on the bland side. Spice up a pork chop dinner with a new cooking technique such as caramelization, which produces a delicious glaze to enhance the flavor of the pork. Use high-quality pork chops and always make sure that the meat is cooked all the way through. Pork should be cooked to a minimum temperature of 145 F.

The Pork

As with any pork chop dish, choosing high-quality meat is the most important step. Good pork is especially important for caramelized pork chops, which require pork drippings. As noted in the classic cookbook "Joy of Cooking," the center pork chops cut from the rib and loin are the tenderest chops. Choose chops that are about an inch thick. As recommended by Tyson, keep a thin layer of fat on your pork chops until cooking is complete, since fat increases the flavor of the pork chops and also provides more drippings to make the sauce.

The Glaze

During the process of caramelization, sugar is heated until it melts. Once the sugar melts, it’s only a matter of time before it caramelizes and burns if the caramelization process is not stopped. The sugar browns and becomes chewy like caramel. Caramelized pork chops are basically just cooked pork chops with a sauce that contains sugar. You can use a wide variety of ingredients for your sauce, such as brown sugar, ketchup, vinegar, lemon juice or honey. For an oriental twist, add a bit of soy sauce or sesame oil. Always use the pan drippings in the sauce to enhance overall flavor.

Sauteed Pork Chops

There are two ways to make caramelized pork chops. Regardless of the method you choose, always marinate the pork to maximize flavor and make the chops as tender as possible. To cook the chops, you can saute them or cook them in the oven. Cook sauteed pork chops in a hot skillet with a bit of oil for about 5 minutes each side. Add the sauce for the last 2 or 3 minutes of cooking time. The sauce cooks quickly but don’t allow it to burn. Cook over high heat to ensure that the sugar caramelizes.

Baked Pork Chops

If you bake your pork chops, put them in the oven for about an hour to an hour and a half at a lower oven setting, such as 325 or 350 F. Reserve a bit of sauce to go on top of the chops at the end of cooking time. When the chops reach an internal temperature of about 130 F, turn up the oven temperature to 425 to 450 F and spread the remaining sauce on top of the chops.