Popcorn is one of the most popular snack foods, and that’s not only at movie theaters. In America alone, about 17 billion quarts of popcorn is consumed annually! I am a popcorn addict: it’s a quick, easy and tasty snack that is really isn’t that bad for you, unless you’re making microwave popcorn…
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Microwave popcorn has come under the spotlight for all the wrong reasons: a chemical used for the butter flavoring—diacetyl—has been linked to a serious and irreversible lunch disease called bronchiolitis obliterans, which has even been nicknamed “popcorn lung”. Eating the chemical isn’t all that bad, but when it is heated, vaporized and inhaled (ever take a big buttery whiff of that steam as soon as you open the bag?) it can be toxic. Of course, this is a rare occurrence, and some manufacturers have removed it from their ingredients, but it just doesn’t sit well with me.
Furthermore, all the chemicals, preservatives and artificial flavoring agents turn this delicious snack into something that is just so much unhealthier than it should be. Which is why I’m lobbying against microwave popcorn, and pushing for stove-top popcorn – the way it was made before microwaves came to dominate our kitchens.
You just need some oil, a pot, a stove and your popcorn kernels. It’s so simple! I enjoy my popcorn just with some salt, but when I’m in the mood for that buttery goodness, I just melt some butter, pour it over my popcorn and mix it up well (start with just a little bit at a time – a jug of liquid butter will make your popcorn disappointingly soggy) .
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