crumpets
Posts: 1614
Joined: 11/5/2014 From: South Bay (SF & Silicon Valley) Status: offline
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quote:
ORIGINAL: crumpets This may better belong in the Health & Safety section than General BDSM, but, I'll take a stab at what you're contemplating... Here's what you said: Mazola Vegetable Plus! 0mg of sodium and is cholesterol free "Vitamin E 15%" 1000mg of Omega-3Ala per serving. Air popped popcorn: none of that Looking at the article, here's what it said: several tablespoons of oil gives popcorn a "richer" taste 1 cup of air-popped popcorn contains 31 calories, 1g of protein, 6g of carbohydrates and 1.2g of fiber. 1 cup of oil-popped popcorn contains 55 calories, 1g of protein, 6g of carbohydrates and 1.1g of fiber (+3g of fat and 97mg of sodium) At that point, the article "implies" that to-be-air-popped popcorn is, essentially, different stuff, than to-be-oil-popped popcorn: Air-popped popcorn is made from whole grain, which provides fiber and complex carbohydrates for energy and stamina. Homemade oil-popped corn offers most of the same nutrients with higher fat and sodium I would agree with you that it's not obvious where the sodium comes from. My only assumption is that they "implied" that the starting point popcorn for to-be-oil-popped popcorn is different stuff than the to-be-air-popped popcorn. Seems to me, based on just that, if you can buy the to-be-air-popped popcorn, and you add the 3 grams of oil, you get the "benefits" of the 3 grams of oil without any sodium chloride. There's no spontaneous generation of sodium chloride so, if it's not there, it's not there. Disclaimer: I haven't eaten popcorn in years, nor have I ever studied the stuff...
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