Consuming large amounts of ultra-processed food (UPF) increases the risk of an early death, according to a international study that has reignited calls for a crackdown on UPF.
Each 10% extra intake of UPF, such as bread, cakes and ready meals, increases someone’s risk of dying before they reach 75 by 3%, according to research in countries including the US and England.
UPF is so damaging to health that it is implicated in as many as one in seven of all premature deaths that occur in some countries, according to a paper in the American Journal of Preventive Medicine.
They are associated with 124,107 early deaths in the US a year and 17,781 deaths every year in England, the review of dietary and mortality data from eight countries found.
I’m rather surprised you are able to pop corn with olive oil. Temp-wise you would hit the smoke point well before the oil was hot enough to pop the kernals, which would be smoky misery in the kitchen.
Nope works fine. But you can’t use extra virgin olive oil. It has a lower smoke point. Also I’ve found you can do a small bowl or a regular bowl but a large one is best done in two shots.
I used to just use a brown paper bag. Put about a teaspoon of olive oil in the bottom and a little less than a 1/4 cup of popcorn in the bottom (it will start to bleed through, so I put it on a paper towel), put a couple staples in the top (no they won’t spark) and nuke for maybe a couple of minutes.
This did not produce enough popcorn for my addiction, so I started using as plastic microwave popcorn bowl someone gave me. It was more or less the same recipe but I was able to up the quantity a little bit. I didn’t like cooking in plastic though, so now I use a Pyrex bowl with a square plate over the top. The square plate is too keep the popcorn in but still have a little space for the steam to escape. I like not having plastic in the equation anymore but there are some drawbacks.
It takes about 5.5 minutes now(1st world problem).
The bowl gets really hot so you MUST use oven mitts to handle it.
The salt, which I put in before popping, seems to stay more in the bowl than on the popcorn.
I’m constantly worried that at some point the bowl is just going to explode.
YOU’RE USING A MICROWAVE?!?!?!
Not true, I use EVOO and it doesnt smoke. Oil goes in with a couple of kernels on the heat, when they pop remove and add the rest of the kernels. Remove when popping stops.
Maybe its a case of lower heat, more time?
I use grapeseed oil in my dutch oven to make popcorn. I assumed olive oil wouldn’t work, maybe I’ll try a batch with olive oil. I’ll let y’all know later if I smoke my kitchen out or not lol
Isn’t the reason it pops because of steam building up pressure inside the kernel? Then you would only need to heat them somewhere above 100C, and evoo doesnt smoke until 200C+
Oh you can also use coconut oil. I guess some people say it has a good flavor but I have to say I don’t notice any real olive oil flavor in my popcorn but I really use very little. My popcorn is pretty dry, which is how I like it.