There is nothing like finally finding the best movie that everyone in the room agrees to and settling into your portion of the couch with down pillows and a big bowl of popcorn.
Popcorn is something I can’t stop eating once I start. Crunchy, salty and lots of butter. LOVE IT! I’m guessing we all know that familiar smell of microwave popped popcorn, right? That cloying smell, unmistakable, usually overpowering, and then the somewhat fake butter scent.
Here’s my beef with microwave popcorn: the oil that manufacturers use to make it butter-licious is hydrogenated, also known as, trans-fat. These fats are made industrially by adding high pressure hydrogen gas to liquid vegetable oils with the aim of making them into a solid state. These fats are solid at room temperature; so, while it is sitting on the shelf waiting for you to take it home with you, it’s not sitting in oil but is preserved in fat. And because of how they’re made, they can sit on that shelf for a long, long time.
The health implications of consuming hydrogenated or trans-fats includes increased risks of:
cardiovascular disease
diabetes
insulin resistance
abdominal obesity
systemic inflammation
In addition to the trans-fats, there are other chemicals used in making these convenient pouches of microwave popcorn called perfluorochemicals (PFC’s). PFC’S are chemicals used in grease-resistant food packaging, such as popcorn bags, and are associated with reduced fertility, thyroid problems, and a suppressed immune system.
Both pieces of information are hopefully game changers for your popcorn consumption. I know I tend to bring to light why it is bad to eat some of the very food you love to eat the most. BUT, I always try to give you healthier options, not only for you but also, for the planet.
Here’s how I make my popcorn:
Using a heavy bottomed pan (4 quart at least or larger), heat avocado oil or coconut oil in bottom of the pan over medium heat so there is a thin layer across the entire bottom of the pan. It’s hard to give an exact quantity, just make sure the bottom is at least covered with one layer of oil.
Wait for the oil to heat up. Add a kernel of corn. If it sizzles it’s ready.
Add organic corn kernels on the bottom of the pan to cover one kernel thickness across the entire bottom of the pan. This seems to work out to filling the pan entirely, not too little and not too much popcorn is made.
Cover with a lid and listen for that familiar and exciting popping sound we all love.
Once the popping slows down, take the lid off and pour popped corn into a bowl. Ideally, all the kernels will be popped, and with time you’ll find the sweet spot of when to dump the corn out in order to have the fewest number of un-popped kernels.
ENJOY!
Try these add-ons for a little added flavor and zing:
melted butter or ghee
garlic salt
salt
dried herbs
truffle salt
cayenne pepper
parmesan cheese
brewer’s yeast
Here is a recipe to experiment with: https://www.simplyrecipes.com/recipes/perfect_popcorn/
