{"id":8664,"date":"2009-04-14T18:29:25","date_gmt":"2009-04-14T17:29:25","guid":{"rendered":"http:\/\/kulturbloggen.com\/?p=8664"},"modified":"2009-04-14T18:29:25","modified_gmt":"2009-04-14T17:29:25","slug":"lata-bli-kott-bra-for-halsan-bra-for-ekonomi-och-skont-att-slippa-tillsatserna","status":"publish","type":"post","link":"https:\/\/kulturbloggen.com\/?p=8664","title":{"rendered":"L\u00e5ta bli k\u00f6tt &#8211; bra f\u00f6r h\u00e4lsan, bra f\u00f6r ekonomi och sk\u00f6nt att slippa tillsatserna"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/sodergren.com\/kulturbloggen\/wp-content\/uploads\/2009\/04\/kottbullar290.jpg\" alt=\"kottbullar290\" title=\"kottbullar290\" width=\"290\" height=\"200\" class=\"alignright size-full wp-image-8665\" \/><br \/>\nVissa dagar \u00e4r det extrakul att vara vegetarian: Som nu n\u00e4r medier ber\u00e4ttar att k\u00f6ttbullar som k\u00f6ps f\u00e4rdigrullade fr\u00e5n butikerna mest best\u00e5r av olika tillsatser.<br \/>\n<!--more--><br \/>\n<a href=\"http:\/\/www.aftonbladet.se\/nyheter\/hemligekocken\/article4894671.ab\">Aftonbladet:<\/a><\/p>\n<blockquote><p>Den svenska fabriksk\u00f6ttbullen \u00e4r numera fri fr\u00e5n smakf\u00f6rst\u00e4rkaren E621.<br \/>\nEn stark konsumentopinion har pressat tillverkarna att ta bort den kritiserade tillsatsen.<br \/>\nMen fortfarande \u00e4r k\u00f6tthalten s\u00e5 l\u00e5g att flera producenter m\u00e5ste ta till andra kemiska genv\u00e4gar f\u00f6r att f\u00f6rb\u00e4ttra smaken.<\/p><\/blockquote>\n<p>Aftonbladet har pratat med den hemliga kocken.<\/p>\n<p><a href=\" http:\/\/www.naturvetarna.se\/sv\/Pa-gang1\/Medlemsartiklar\/Akta-vara\/\">En kollega till mig har f\u00f6rresten skrivit om <\/a>Hemliga kockens guide till \u00e4kta vara.<\/p>\n<p>Jag \u00e4r inte helt vegetarian, jag fuskar med fisk. Och det h\u00e4r som jag hittade i Expressen t\u00e4nker jag testa endera dagen:<br \/>\n<a href=\"http:\/\/www.alltommat.se\/recept?recipeid=3631\">Tonfiskbullar med yoghurts\u00e5s<\/a><br \/>\nCa 445 kcal per portion, varav ca 10 g fett.<\/p>\n<p><a href=\"http:\/\/www.expressen.se\/halsa\/1.1532615\/farre-dor-under-ekonomikrisen\">Aprop\u00e5 kost och diet och h\u00e4lsa skriver Expressen<\/a> att folkh\u00e4lsan blir b\u00e4ttre under en l\u00e5gkonjunkturer, att statistik visar att f\u00e4rre d\u00f6r:<\/p>\n<blockquote><p>Det kan bero p\u00e5 flera faktorer.<br \/>\nN\u00e4r man blir av med sitt jobb hinner f\u00e5r man mer tid att motionera och koppla av. Man dricker mindre alkohol och r\u00f6ker inte lika mycket. Dessutom sjunker antalet d\u00f6dsfall i trafiken n\u00e4r man l\u00e5ter bilen st\u00e5 f\u00f6r att spara pengar. <\/p><\/blockquote>\n<p>Kanske l\u00e5gkonjukturen f\u00f6r med sig att m\u00e4nniskor ocks\u00e5 kr\u00e4ver mer kvalitet p\u00e5 det de k\u00f6per, kr\u00e4ver b\u00e4ttre matvaror. Det man k\u00f6per ska vara bra. Och d\u00e5 kanske fler ocks\u00e5 slutar med k\u00f6tt och g\u00f6r som jag: blir n\u00e4stan-vegatarianer. Det \u00e4r bra f\u00f6r pl\u00e5nboken och bra f\u00f6r h\u00e4lsan.<\/p>\n<p>http:\/\/www.expressen.se\/halsa\/1.1532615\/farre-dor-under-ekonomikrisen<br \/>\nInte helt fel.<\/p>\n<p>Och inte lika mycket kemikaliska tillsatser som i k\u00f6ttbullar.<\/p>\n<p>Andra bloggar om: <a href=\"http:\/\/bloggar.se\/om\/kost\" rel=\"tag\">kost<\/a>, <a href=\"http:\/\/bloggar.se\/om\/h%E4lsa\" rel=\"tag\">h\u00e4lsa<\/a>, <a href=\"http:\/\/bloggar.se\/om\/recept\" rel=\"tag\">recept<\/a>, <a href=\"http:\/\/bloggar.se\/om\/Hemlige+Kocken\" rel=\"tag\">Hemlige Kocken<\/a>, <a href=\"http:\/\/bloggar.se\/om\/k%F6ttbullar\" rel=\"tag\">k\u00f6ttbullar<\/a>, <a href=\"http:\/\/bloggar.se\/om\/tonfisk\" rel=\"tag\">tonfisk<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vissa dagar \u00e4r det extrakul att vara vegetarian: Som nu n\u00e4r medier ber\u00e4ttar att k\u00f6ttbullar som k\u00f6ps f\u00e4rdigrullade fr\u00e5n butikerna mest best\u00e5r av olika tillsatser.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[44],"tags":[2366,3034,4674],"class_list":["post-8664","post","type-post","status-publish","format-standard","category-chadie","tag-halsa","tag-kost","tag-recept","entry"],"_links":{"self":[{"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=\/wp\/v2\/posts\/8664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8664"}],"version-history":[{"count":0,"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=\/wp\/v2\/posts\/8664\/revisions"}],"wp:attachment":[{"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kulturbloggen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}