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The Healthiest Foods for Under $1
- njm 18y agoPumpkin seeds are mentioned, but pumpkins themselves are fantastic as well -- they make for some really great soups. Also, I'm certainly not one to knock coffee, but tea is much better in terms of bang for the buck. I buy loose-leaf jasmine tea from an Asian grocery store, and get a month worth of tasty drinks for less than two bucks. It's healthier than coffee to boot.
- froo 18y agoAgreed re: tea - I get mine shipped from the other side of Australia (because I cant get what I want locally), but even factoring in postage costs its still significantly cheaper than other drinks (except tap water)
- chris11 18y agoIf you want tea, you can make some out of barley or brown rice. The stuff is pretty popular in Japan and Korea. I don't usually like most teas, but barley tea can be good.
- modoc 18y agoI love toasted rice tea. If you're in the US and want to get some good tea, I highly recommend the Upton Tea Company (http://www.uptontea.com http://www.uptontea.com), they have excellent teas at a wide range of price points.
- netcan 18y agoWhat is it you want. I used to ship in tea from Ireland to Another country, but what Australian tea can't you get everywhere?
- froo 18y agoI drink gyokuro and unfortunately I've been unable to find anything local here in Perth that is decent. I know it can be expensive when compared to other teas, but I'm able to get about 4 infusions out of every serving so the price is much less than originally thought, plus its still significantly cheaper than other options (eg soda drinks)
- netcan 18y agoBorderline, no? That stuff's about $1 p/g isn't it?
- froo 18y agoIt can be, theres varying grades in gyokuro depending on the region its from. I generally go for a lower to middle grade of gyokuro, My palette isn't developed enough to tell the difference (heh) but I pay about $22 Aus for 50g (inc postage) which does me around 120-130 cups of tea. I have found it can be cheaper to buy it directly from Japan, but I'm not entirely sure if I want to go through the hassles of importing it as I've always had troubles with Australian customs.
- netcan 18y agoCustoms shouldn't be an issue. Quarantine's the kick. But they should be making trouble going West too.
- truebosko 18y agoI will fully agree that tea is better for you than coffee and I am an avid tea drinker, having several varieties in my pantry but nothing, and I mean _nothing_ beats a nice home-brewed french pressed cup of coffee. But maybe I'm bias because that's my morning routine. One wonderful cup of that gets me going. The aroma is what wins me over mostly.
- ksvs 18y agoI'm glad to see oats at number 1, but lentils should have been number 2.
- rarrrrrr 18y agoSome other healthy, high protein grains: Quinoa - http://en.wikipedia.org/wiki/Quinoa http://en.wikipedia.org/wiki/Quinoa Teff - http://en.wikipedia.org/wiki/Teff http://en.wikipedia.org/wiki/Teff
- nailer 18y agoOh dear. I read that as: 'The healthiest foods for under dollar one' Damn you argv. Damn you to hell.
- ars 18y agoI don't agree with putting Potatoes on the list. To the body glycemically they are no different than sugar. They shouldn't count as a vegetable serving - they have none of the micronutrients usually found in vegetables, they are mainly semi-complex sugars (short starches), which digest almost as fast as regular sugar. Lentils and Beans (of any kind) should have been 1 and 2.
- tallanvor 18y agoActually, potatoes aren't as bad as people make them out to be. Some of the starches in potatoes are very similar to fiber, and they do contain quite a few vitamins and minerals (the article doesn't mention B6, thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, or zinc that potatoes have). The important thing is to leave the skin on and not fry them. Sweet potatoes are known to help stabilize blood sugar levels.
- ars 18y agoSweet potatoes and potatoes are quite different. They do have fiber, and other vitamins. I'm not trying to say they are as empty as sugar candy. But compared to the other foods on the list they just don't fare as well. There are many other foods that should have taken their spot.
- dgabriel 18y agoIf you're on a low-carb diet, potatoes are verbotten, but for most people, a nice baked potato eaten with skin, and a very small amount of fat, is quite healthy. http://nutrition.about.com/od/askyournutritionist/f/potatoes.htm http://nutrition.about.com/od/askyournutritionist/f/potatoes...
- steveplace 18y agoI've never seen anyone eat potatoes as is. Sour cream, bacon, cheese, and chili: a proper baked potato.
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- anthonyrubin 18y agohttp://news.ycombinator.com/item?id=414298 http://news.ycombinator.com/item?id=414298
- gravitycop 18y agoHere's another one: http://news.ycombinator.com/item?id=311740 http://news.ycombinator.com/item?id=311740 Ask HN: Hack a healthy, yet not expensive, meal. 37 points by rokhayakebe 117 days ago | 115 comments
- bd 18y agoThat was a very useful thread with very tangible effects on my cooking. It started me on the whole "1000 variations of rice and beans" thing :).
- bd 18y agoI would be careful about eggs, yolks are full of cholesterol. Having few eggs per week seems to be ok, but don't base your "healthy diet" primarily on eggs. http://en.wikipedia.org/wiki/Egg_(food)#Health_issues_of_eating_chicken_eggs http://en.wikipedia.org/wiki/Egg_(food)#Health_issues_of_eat...
- netcan 18y agoIt's funny how little we know (or at least agree) on nutrition. Even what you would think of as very simple issue, "does eating cholesterol raise you cholesterol?" doesn't really have a unanimous answer.
- jwilliams 18y agoYup - it's also different for every person. Genetic variations make a big difference, particularly for things like Cholesterol.
- netcan 18y agoWell that falls under nutrition being complex, which it certainly is. But what I mean is that even with the basics, areas like weight loss or various common health issues, we can't get agreement. I mean really basics. What causes the production of fat (sugar related hormones or caloric surplus) what causes heightened cholesterol, etc. Experiments & papers seem to be constantly contradicting. Even if we have observational evidence of one thing or another, the theory behind it never really fits. Anyway, I think it's strange. Such a basic, obvious area of science where we seem to be so behind. Not knowing what makes cholesterol levels go up is like not knowing about entropy or Newtons Laws for physics or not knowing about plate tectonics for geology, evolution or genetics for biology.
- dc2k08 18y agoplease make those eggs free range !
- ars 18y agoWhy? There is no difference, not in the egg, and not for the chicken.
- evgen 18y agoIt depends on whether you are talking about "free range" as defined by the ag department or "free range" eggs from chickens that are raised on open pasture. For the ag department definition it counts if there is a door in the coop to some outside area, even if the chickens never go outside and that outside area is just a fenced in bit of bare earth. Real pasture raised eggs both taste better and have more vitamin A, vitamin D, vitamin E, omega-3 fatty acids and beta-carotene. They also have less cholesterol. Depending on where you are at a good farmer's market is probably your best source. If you want to understand the difference just crack one pasture raised egg and one egg labeled as "free range" at the supermarket to compare the color of the yolk...
- gravitycop 18y agoReal pasture raised eggs both taste better and have more vitamin A, vitamin D, vitamin E, omega-3 fatty acids and beta-carotene. They also have less cholesterol. According to the American Egg Board, that is not true: http://www.aeb.org/LearnMore/EggFacts.htm#freerange http://www.aeb.org/LearnMore/EggFacts.htm#freerange True free-range eggs are those produced by hens raised outdoors or that have daily access to the outdoors. Due to seasonal conditions, however, few hens are actually raised outdoors. Some egg farms are indoor floor operations and these are sometimes erroneously referred to as free-range operations. [...] The nutrient content of eggs is not affected by whether hens are raised free-range or in floor or cage operations, but rather by the breed of chickens laying the eggs, and what those chickens are fed in their diet. If one wanted more of certain lipids, and lipid-soluble nutrients, in his eggs, why would he not simply adjust the chicken-feed accordingly?