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A recent <keyword id="19918794" type="General" weightage="20" keywordseo="icmr" source="keywords">ICMR</keyword> report highlighting the many evils of <keyword id="21839065" type="General" weightage="20" keywordseo="ultra-processed-food" source="keywords">ultra processed food</keyword> sent news channels across the country into a frenzy of publishing fear-mongering articles. Like all those self-proclaimed ‘experts’ and dieticians with questionable certifications using Instagram to scream into our faces about how everything we were feeding ourselves was going to dole us an untimely death weren’t enough. In light of these developments and fresh food getting increasingly more expensive, how is the working-class Indian supposed to feed themselves? As the cost of living continues to surge, families around the globe are feeling the pinch in their pockets. From housing to healthcare, every aspect of our financial lives is under scrutiny. Yet, perhaps one of the most telling impacts of this crisis is the subtle shift in our grocery shopping habits, particularly when it comes to fresh produce. Amidst these tightening purse strings and pressure to eat clean and healthy, a trip to the grocery shop is akin to carefully picking your way through a minefield. And I, for one, would be lying if I said that all of this wasn’t frustrating me. An IFPRI report revealed that nutrient-rich foods like fruits and vegetables are significantly more expensive than calorie-dense, processed options. And this is leading to a rather large sect of the population unable to meet the recommended <keyword id="21129270" type="General" weightage="20" keywordseo="dietary-guidelines" source="keywords">dietary guidelines</keyword>. While this is a huge problem that needs to be addressed from multiple fronts, a more accessible alternative to farm-fresh veggies and fruits might be hiding in plain sight: frozen foods. Often overlooked in favour of their fresh counterparts, frozen foods offer a convenient and cost-effective solution. We know what you’re thinking. Some @healthy_eats_with_champa advised you against eating frozen food because they don’t have the same nutritional value as ‘fresh’ food. However, contrary to popular belief, frozen fruits and vegetables can retain higher levels of certain nutrients, such as vitamin C and E, owing to their rapid freezing process. In fact, freezing not only preserves nutritional quality but also extends shelf life, reducing the risk of food waste — another concern that weighs heavily on environmentally conscious consumers. With a little foresight and preparation, surplus garden produce can be transformed into a freezer bounty, ready to elevate your culinary creations. Furthermore, another viable option that is oft painted in a negative light, canned fruits and vegetables, can also suit budget-conscious shoppers. Despite undergoing the canning process, which entails cooking, these pantry staples remain a reliable source of essential nutrients. To mitigate nutrient loss, consider adding canned vegetables towards the end of the cooking process, ensuring maximum retention of their nutritional value. For those seeking to diversify their palate while reaping the nutritional benefits, fermented foods offer a tantalising solution. Beyond their tangy flavours and crunchy textures, fermented vegetables harbour a wealth of probiotics, invaluable for nurturing a <keyword id="22031830" type="General" weightage="20" keywordseo="healthy-gut-microbiome" source="keywords">healthy gut microbiome</keyword>. In the face of economic uncertainty, the quest for nutritious yet affordable meals need not be an insurmountable challenge. By embracing the versatility of frozen, canned, and fermented produce, individuals can navigate the cost of living crisis without compromising on their health and well-being. So, the next time you find yourself perusing the aisles of the supermarket, consider the wealth of options available beyond the gleam of fresh produce. After all, a balanced diet is not a privilege but a fundamental right for all.

Buying frozen and canned produce could actually help working Indians eat more nutritional meals!

Opening your social media has become an unintentional gamble in recent times. You either stumble upon an adorable video of someone’s pet, or get blasted with the most diabolical political opinion you’ve ever had the misfortune of witnessing. However, such apps have also fuelled a sort of food revolution among the masses recently, with more and more people looking out for <keyword id="21712333" type="General" weightage="20" keywordseo="healthier-food-alternatives" source="keywords">healthier food alternatives</keyword> to supplement their main meals and guilty snacking habits. While this is undoubtedly a great step considering how much of our health hinges on our food intake, one question has been increasingly puzzling everyone out of their minds: what exactly is healthy anymore? To get to the bottom of the matter, we looked at the latest <keyword id="21712334" type="General" weightage="20" keywordseo="Indian-dietary-guidelines" source="keywords">Indian dietary guidelines</keyword> released by the Indian Council of Medical Research (<keyword id="19918794" type="General" weightage="20" keywordseo="ICMR" source="keywords">ICMR</keyword>), and our findings left the office erupting in groans. According to the medical board, some examples of <keyword id="21712332" type="General" weightage="100" keywordseo="ultra-processed-food" source="keywords">ultra-processed food</keyword> include commercially produced <keyword id="93269" type="General" weightage="20" keywordseo="bread" source="Orion">bread</keyword>, breakfast cereals and even other staples such as refined flour and <keyword id="6446947" type="General" weightage="20" keywordseo="butter" source="Orion">butter</keyword>. <cmsannotation type="cmsannotation" annotationid="What counts as &quot;ultra-processed&quot;?" comment="subhead" text="What counts as &quot;ultra-processed&quot;?">What counts as "ultra-processed"?</cmsannotation> Before you throw your snack out the window, let’s understand what “ultra-processed” means. Considering that we don't live in a utopia where we can just head out and bite the stalks off a wheat plant for sustenance, most of the food we consume has to undergo some processing to make them suitable for consumption. Thus, grains are grinded into flour, fruits may have to be refrigerated and milk pasteurised — all forms of processing that make these healthy food items ready to eat. However, in the pursuit to improve taste, appearance or shelf-life, many companies subject their food products to extensive industrial processing by integrating a concerning amounts of additives such as preservatives, sweeteners, colourings, flavourings, emulsifiers, and other substances that would not typically find in an everyday kitchen. These are massive no-nos, as far as the ICMR is concerned. <cmsannotation type="cmsannotation" annotationid="Heart attack, stroke, obesity" comment="subhead" text="Heart attack, stroke, obesity">Heart attack, stroke, obesity</cmsannotation> These ultra-processed foods (UPFs) also tend to be excessively high in fats and unusually low in fibres and essential <keyword id="19896135" type="General" weightage="20" keywordseo="nutrients" source="keywords">nutrients</keyword>. Studies have shown that a diet that is rich in such items can lead to obesity, hasten ageing, and are associated with a higher risk of heart attack, strokes, diabetes and poorer overall health. Perhaps the worst problem with them is that such foods are typically very cheap and easily accessible, leading them to be a popular choice for the masses. Further, enriching UPFs with nutrients still does nothing to make them wholesome or healthy. The ICMR advises against overconsumption of “level C” foods, which means that these edibles are high in sugars and salts and/or have been subjected to extensive techniques that break down nutrients such as vitamins, minerals and fibre in them. Such processes include over-refining of flours, juicing of fruits, subjecting the food items to high temperatures and pressures, and canning and preservation. <cmsannotation type="cmsannotation" annotationid="List of foods classified as ultra-processed" comment="subhead" text="List of foods classified as ultra-processed">List of foods classified as ultra-processed</cmsannotation> According to the ICMR, Group C food items include commercially produced bread, breakfast cereals, cakes, chips, biscuits, fries, jams, sauces, mayonnaise, commercially produced ice cream, protein packs powders, peanut butter, soy chunks, tofu, frozen foods with additives, commercially produced cheese, butter, paneer with additives, meats, plant-based meats, refined flours of cereals, millets and legumes, energy drinks, health drinks added to milk, beverages and fruit juices. The group also includes many culinary ingredients such as cooking oils, refined sugars, salt and spices, since cosmetic food additives such as artificial colours and emulsifiers are often used in their processing. As social media drives a growing interest in healthier eating habits, it becomes crucial for consumers to discern and avoid these heavily processed items, favouring more natural and minimally processed alternatives to promote better overall health. However, moderation is perhaps the word of the year, and it would do well to learn about the stuff that goes inside our bodies, rather than live in fear of them. The full ICMR report can be accessed <a href="https://main.icmr.nic.in/sites/default/files/upload_documents/DGI_07th_May_2024_fin.pdf" data-type="tilCustomLink">here</a>.

Bread, butter, milk-based health drinks, cooking oils classified as ultra-processed food, ICMR advises restriction

The thought of all those calories in that guilty snack keeping you up at night? The calories may not be the only thing in that packet of food leaving you restless in bed, it turns out! If you compare a cob of corn to a packet of chips, there’s a clear difference between the two. The corn may be harvested from a corn field, cleaned, then canned or frozen before it arrives on your plate. Meanwhile, to make a packet of potato chips, the potatoes need to be harvested, peeled, sliced, blanched, dewatered… *deep breath*... fried, deoiled, seasoned, and finally bagged. You can clearly see which of the two items constitutes an “ultra-processed” food. Despite the bad cred it might receive, processing inherently isn’t a bad thing. However, when edibles undergo a ton of modification to improve taste or extend shelf life, they often end up losing essential nutrients and fibres. Additives such as preservatives and sweeteners in ultra-processed foods (UPFs) have also long been linked to health issues such as heart disease and diabetes. Now, a new study suggests they might also contribute to <keyword id="22006022" type="General" weightage="20" keywordseo="chronic-insomnia" source="keywords">chronic insomnia</keyword> in some people. Researchers in France conducted a study involving 38,570 adults, examining dietary data alongside sleep patterns to uncover potential links between food consumption and <keyword id="20015710" type="General" weightage="20" keywordseo="sleep-quality" source="keywords">sleep quality</keyword>. Their findings have revealed a significant association between high <keyword id="1143646" type="General" weightage="20" keywordseo="upf" source="Orion">UPF</keyword> consumption and an increased risk of chronic insomnia, even after accounting for sociodemographic, lifestyle, <keyword id="20007296" type="General" weightage="20" keywordseo="diet" source="keywords">diet</keyword> quality, and mental health factors. Of the study participants with a heavy dependence on <keyword id="6485565" type="General" weightage="20" keywordseo="processed-food" source="Orion">processed food</keyword> (deriving 16% of their daily energy from UPFs) 19.4% reported chronic insomnia symptoms. Interestingly, the data also suggested a slightly stronger association in men. While the exact mechanisms behind the UPF-fuelled insomnia remains unclear, the researchers have some hunches. Processed food generally sports a higher calorie content, which could lead to <keyword id="19923801" type="General" weightage="20" keywordseo="weight-gain" source="keywords">weight gain</keyword> in the consumers. A higher body mass index has been consistently linked to sleep disorders, such as difficulty falling and staying asleep. However, more research is needed to conclusively form a definite link into how these foods might affect sleep quality. Previous research has already shown a connection between the <keyword id="20264834" type="General" weightage="20" keywordseo="Mediterranean-diet" source="keywords">Mediterranean diet</keyword> — considered by many medical associations to be the healthiest diet in the world — and a lower risk of insomnia. This new study might be highlighting the flip side of that relationship. As our diets increasingly consist of ultra-processed foods, understanding their impact on sleep becomes crucial. The Indian Council of Medical Research has recently provided an updated dietary guideline that should help in deciding our intake for the day. In the meantime, skip the midnight binge; opt for something healthy instead, if you must! The findings of this research have been published in the Journal of the Academy of Nutrition and Dietetics and can be accessed <a href="https://www.jandonline.org/article/S2212-2672(24)00094-7/fulltext">here</a>.

Unable to get a good night’s sleep? Ultra-processed food may once again be to blame, a new study suggests

<keyword id="802720" type="General" weightage="100" keywordseo="lentils" source="Orion">Lentils</keyword>, an ancient and humble legume, have been a dietary staple for thousands of years. With their exceptional nutritional value, versatility in cooking, and numerous health benefits, lentils have gained a well-deserved reputation as a superfood. In this article, we will delve into the world of lentils, exploring their origins, nutritional content, health advantages, culinary applications, various types, buying and storing guidelines, as well as potential precautions and side effects. <cmsannotation type="cmsannotation" annotationid="What Are Lentils?" comment="subhead" text="What Are Lentils?">What Are Lentils?</cmsannotation> Lentils, scientifically known as Lens culinaris, are edible seeds that belong to the legume family. They are among the oldest cultivated crops, dating back to ancient civilizations in the Middle East and Asia. Lentils are prized for their nutritional density and versatility in a wide range of dishes. <cmsannotation type="cmsannotation" annotationid="Nutritional Value" comment="subhead" text="Nutritional Value">Nutritional Value</cmsannotation> Lentils are a nutritional powerhouse, offering a wide array of essential nutrients in a small package. A one-cup (198 grams) serving of cooked lentils provides approximately: Calories: 230 Protein: 18 grams Dietary Fiber: 15.6 grams Folate (Vitamin B9): 90% of the Daily Value (DV) Iron: 37% DV Potassium: 21% DV Magnesium: 18% DV Phosphorus: 36% DV Thiamin (Vitamin B1): 22% DV Lentils are also a great source of antioxidants, including flavonoids and polyphenols, which contribute to their health benefits. <cmsannotation type="cmsannotation" annotationid="Health Benefits" comment="subhead" text="Health Benefits">Health Benefits</cmsannotation> Lentils offer several health benefits, including: Heart Health: The high fiber content in lentils can help lower cholesterol levels and reduce the risk of heart disease. Digestive Health: The fiber in lentils aids in regular bowel movements and can alleviate constipation. Blood Sugar Control: Lentils have a low glycemic index and may help stabilize blood sugar levels, making them beneficial for individuals with diabetes. Weight Management: Lentils are filling due to their high fiber and protein content, helping with appetite control and weight management. Nutrient Absorption: Lentils contain nutrients like iron, which are more readily absorbed when consumed with vitamin C-rich foods. <cmsannotation type="cmsannotation" annotationid="Culinary Uses" comment="subhead" text="Culinary Uses">Culinary Uses</cmsannotation> Lentils are incredibly versatile in the kitchen and can be used in various ways: Soups and Stews: Lentils add texture and thickness to soups and stews. Red and yellow lentils are particularly popular for this purpose. Salads: Green and brown lentils are ideal for salads, providing a nutty flavor and firm texture. Curries: Lentils are a common ingredient in many Indian and Middle Eastern curries, providing a hearty and protein-rich base. Veggie Burgers: Lentils can be used to make vegetarian or vegan burger patties. <cmsannotation type="cmsannotation" annotationid="Types of Lentils" comment="subhead" text="Types of Lentils"><keyword id="18777800" type="General" weightage="20" keywordseo="types-of-lentils" source="Orion">Types of Lentils</keyword></cmsannotation> There are several types of lentils, each with its unique flavor, texture, and culinary applications. The most common types include brown, green, red, and black lentils. <cmsannotation type="cmsannotation" annotationid="How to Buy and Store Lentils" comment="subhead" text="How to Buy and Store Lentils">How to Buy and Store Lentils</cmsannotation> When purchasing lentils, look for those that are dry and free from any signs of moisture or insects. Store them in an airtight container in a cool, dark place, away from direct sunlight. Properly stored lentils can last for up to one year or more. <cmsannotation type="cmsannotation" annotationid="Precautions and Potential Side Effects" comment="subhead" text="Precautions and Potential Side Effects">Precautions and Potential Side Effects</cmsannotation> While lentils are generally safe and nutritious, here are some precautions to consider: Phytates: Lentils contain phytates, compounds that can inhibit the absorption of certain minerals like iron and zinc. Soaking lentils before cooking can help reduce phytate levels. Flatulence: Some individuals may experience gas or bloating after consuming lentils. This can be mitigated by gradually incorporating lentils into the diet and ensuring they are cooked thoroughly. <cmsannotation type="cmsannotation" annotationid="5 Frequently Asked Questions" comment="subhead" text="5 Frequently Asked Questions">5 Frequently Asked Questions</cmsannotation> 1. Are lentils gluten-free? Yes, lentils are naturally gluten-free, making them a suitable choice for people with gluten sensitivities or celiac disease. 2. How long do lentils take to cook? Cooking times vary depending on the type of lentil. Red lentils cook quickly (about 15-20 minutes), while green and brown lentils may take 25-30 minutes or more. 3. Can lentils be eaten raw? While lentils are typically cooked before consumption, they can be sprouted and added to salads or sandwiches for added crunch and nutrition. 4. What is the difference between brown and green lentils? Brown lentils have a mild, earthy flavor and retain their shape when cooked. Green lentils have a slightly peppery taste and hold their shape well, making them suitable for salads. 5. Are canned lentils as nutritious as dried lentils? Canned lentils are convenient but may have slightly lower nutritional content due to the canning process. However, they are still a healthy choice. Lentils are a nutrient-rich, versatile, and affordable food that can be a valuable addition to a balanced diet. Whether you're seeking to improve heart health, manage blood sugar levels, or simply enjoy delicious meals, lentils are an excellent choice for health-conscious individuals and culinary enthusiasts alike. Note: The article is based on content generated by AI models like Bard and Chatgpt. SEE ALSO: <a href="https://www.businessinsider.in/science/health/food/parsley-checkout-its-nutritional-value-health-benefits-and-uses-of-parsley/articleshow/103631287.cms" data-type="tilCustomLink" target="_blank">Parsley: The versatile herb with remarkable benefits</a>

Lentils: A nutrient-rich legume for a healthy lifestyle

In the realm of healthy eating, <keyword id="85563" type="General" weightage="100" keywordseo="sprouts" source="Orion">sprouts</keyword> have gained remarkable recognition for their impressive nutritional profile and numerous health benefits. These tiny powerhouses of nutrition are not just flavorful additions to salads and sandwiches; they are a living food source packed with essential vitamins, minerals, and enzymes. In this article, we will delve into the world of sprouts, exploring what they are, their nutritional value, health benefits, culinary uses, types, buying and storing tips, precautions, and potential side effects. <cmsannotation type="cmsannotation" annotationid="What Are Sprouts?" comment="subhead" text="What Are Sprouts?">What Are Sprouts?</cmsannotation> Sprouts are young plants that emerge from the seeds of various vegetables, grains, or legumes when they are exposed to the right combination of moisture, warmth, and light. They are typically consumed within a few days of germination, just as the tiny plant begins to grow from the seed. Commonly sprouted seeds include mung beans, lentils, chickpeas, alfalfa, radishes, and broccoli, among others. <cmsannotation type="cmsannotation" annotationid="Nutritional Value" comment="subhead" text="Nutritional Value">Nutritional Value</cmsannotation> Sprouts are nutritional powerhouses. During the sprouting process, their nutrient content increases significantly. They are an excellent source of vitamins like C and K, minerals such as iron and potassium, and dietary fiber. What sets sprouts apart is their rich enzyme content, which aids in digestion and nutrient absorption. <cmsannotation type="cmsannotation" annotationid="Health Benefits" comment="subhead" text="Health Benefits">Health Benefits</cmsannotation> High Nutrient Density: Sprouts are packed with vitamins, minerals, and antioxidants, making them an excellent addition to a balanced diet. Digestive Health: Enzymes present in sprouts can promote better digestion and help alleviate gastrointestinal issues. Weight Management: Being low in calories and high in fiber, sprouts can aid in weight management by promoting a feeling of fullness. Heart Health: Sprouts contain compounds that may help reduce cholesterol levels and improve heart health. Antioxidant Properties: The antioxidants in sprouts can help combat oxidative stress and reduce the risk of chronic diseases. <cmsannotation type="cmsannotation" annotationid="Culinary Uses" comment="subhead" text="Culinary Uses">Culinary Uses</cmsannotation> Sprouts can be incorporated into various dishes. They add crunch, freshness, and nutrition to salads, sandwiches, wraps, and stir-fries. They can also be blended into smoothies or used as garnishes for soups and curries. <cmsannotation type="cmsannotation" annotationid="Types of Sprouts" comment="subhead" text="Types of Sprouts"><keyword id="14285499" type="General" weightage="20" keywordseo="types-of-sprouts" source="Orion">Types of Sprouts</keyword></cmsannotation> There's a wide variety of sprouts available, including: Mung Bean Sprouts: Commonly used in Asian cuisine, these sprouts are crisp and mild in flavor. Alfalfa Sprouts: Delicate and nutty, alfalfa sprouts are popular in sandwiches and salads. Broccoli Sprouts: Packed with sulforaphane, these sprouts offer potential cancer-fighting benefits. Radish Sprouts: These spicy sprouts add a zesty kick to dishes. <cmsannotation type="cmsannotation" annotationid="How to Buy and Store Sprouts" comment="subhead" text="How to Buy and Store Sprouts">How to Buy and Store Sprouts</cmsannotation> When buying sprouts, choose those that appear fresh and crisp, with no signs of spoilage. Store them in airtight containers in the refrigerator, and they should remain fresh for several days. Be cautious of any off-putting odors, as this could indicate spoilage. <cmsannotation type="cmsannotation" annotationid="Precautions and Potential Side Effects" comment="subhead" text="Precautions and Potential Side Effects">Precautions and Potential Side Effects</cmsannotation> While sprouts offer numerous health benefits, they are not without risks. Sprouts are susceptible to contamination with harmful bacteria like E. coli and Salmonella. To minimize these risks, it's advisable to: Purchase from a reputable source: Buy sprouts from trusted suppliers who follow proper safety guidelines. Rinse thoroughly: Before consumption, rinse sprouts well under running water to reduce the risk of bacterial contamination. Cook if concerned: Cooking sprouts can kill harmful bacteria and is recommended, especially for individuals with compromised immune systems, pregnant women, children, and the elderly. Frequently Asked Questions 1. Are sprouts safe to eat raw? While many people enjoy raw sprouts, they are susceptible to bacterial contamination, so cooking them is recommended, especially for vulnerable individuals. 2. Can I sprout seeds at home? Yes, sprouting seeds at home is easy. You can use a glass jar or a specialized sprouting kit to get started. 3. Do sprouts lose nutrients when cooked? Some nutrient loss can occur during cooking, but sprouts remain a nutritious choice whether raw or cooked. 4. Are sprouts suitable for a weight loss diet? Yes, sprouts are low in calories and high in fiber, making them an excellent choice for those aiming to lose weight. 5. What's the best way to add sprouts to my diet? Sprouts can be added to salads, sandwiches, wraps, or stir-fries. Experiment with different types to find your favorite combinations. Incorporating sprouts into your diet can be a delicious and nutritious way to boost your health. By following proper safety precautions, you can enjoy the many benefits they offer while minimizing potential risks. Note: The article is based on content generated by AI models like Bard and Chatgpt. SEE ALSO: <a href="https://www.businessinsider.in/science/health/food/webstories/discover-10-indian-superfoods-for-weight-loss-and-effective-belly-fat-reduction/slidelist/103599448.cms" data-type="tilCustomLink" target="_blank">Discover 10 Indian superfoods for weight loss and effective belly fat reduction</a> <a href="https://www.businessinsider.in/science/health/food/cucumbers-what-is-its-nutritional-value-health-benefits-and-uses-of-cucumber/articleshow/103571540.cms" data-type="tilCustomLink" target="_blank">The versatile cucumber: A refreshing addition to your diet</a>

Sprouts: A nutrient-packed addition to your diet

The standard Western diet needs to be revamped.Aside from eating more fruits and vegetables and less sugar, there are many less mainstream, misunderstood foods that we should be eating but are not.Here's a short list of foods to considering putting on your plate, either for health, environmental, or economic reasons.1. Lionfish<div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="http://www.flickr.com/photos/35456872@N00/8350963742/in/photolist-dHWSzu-bkG8sp-dqzRtD-dqzRLT-dqzRcZ-fGvajc-aaCFKi-98JoJi-agjwPb-bbbJHx-cwf4tw-948Rzd-dTQCfn-abWDov-ad7x38-acxXMJ-acfPMJ-fHiDK6-9UcXyU-9TAx3v-8DJqUS-7zLadE-a5ZE5S-87jJyw-9ADnbQ-8Ch7J1-aB1qHd-azh2bS-azdoJZ-b5m1H8-aL6Nbi-asykfp-9AAskZ-abTGBQ-abTGDd-9UEkzt-cCt4oY-cCt4jq-cByZNQ-dKWuTL-fGMJM7">Michael Bentley/Flickr</a></div></div></div>Lionfish are native to the western Pacific Ocean but have found their way into the Caribbean, Atlantic, the Gulf of Mexico, <a href="http://uk.businessinsider.com/lionfish-have-invaded-the-mediterranean-2016-6">and most recently, the Mediterranean</a>. Lionfish create chaos in those waters by devouring anything and everything in their path.Experts blame the ocean invasion on a two-decade-old practice of dumping unwanted lionfish, previously kept in home aquariums, into the water.The best way to control the lionfish population - which scientists say will continue to grow uncontrollably - is to eat them.Although lionfish have venomous dorsal fins that can be painful to humans if stung, the meat is edible. It's tasty, too.National Geographic <a href="http://newswatch.nationalgeographic.com/2013/07/10/lionfish-gotta-eat-em-to-beat-em/" target="_blank">describes lionfish</a> as having "moist, buttery meat that is often compared to hogfish, one of the most popular reef fish served in restaurants."Fishermen in Florida are <a href="http://www.miamiherald.com/2013/10/26/3709262/florida-starts-planning-to-attack.html" target="_blank">trying to build a commercial market for lionfish</a>, which are mostly caught in lobster traps. Divers can also spear the fish.Following an aggressive "<a href="http://www.ccfhr.noaa.gov/docs/EatLionfishPullCard.pdf" target="_blank">Eat Lionfish</a>" campaign launched by the National Oceanic and Atmospheric Administration in 2010, many restaurants have started <a href="http://lionfish.co/eat-lionfish-here/" target="_blank">putting lionfish on their menus</a>. For home chefs, there's also a <a href="http://www.amazon.com/Lionfish-Cookbook-Tricia-Ferguson-Akins/dp/0615428924" target="_blank">Lionfish Cookbook</a>.2. Goat<div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="http://www.shutterstock.com/gallery-899116p1.html">tonfon/Shutterstock</a>Goat meat stew.</div></div></div>Goat is a staple of Middle Eastern and Asian countries where large herds can graze on mountainous pastures. Ounce-for-ounce, goat meat has less fat and calories than poultry, beef, or pork. But within the Western world, goat meat is still a rare sight in mainstream grocery stores."It's delicious, and it's inexpensive, but goat is like soccer in America. It's growing. We like it, but we don't get it," Andrew Zimmern, the host of the Travel Channel's "Bizarre Foods," once explained to <a href="http://articles.baltimoresun.com/2012-05-01/entertainment/bs-fo-table-talk-zimmern-preview-20120501_1_foodie-experience-max-s-empanadas-portalli" target="_blank">The Baltimore Sun</a>.Goats have long been perceived as the low-class animal of the agricultural world, according to J.J. Jones, an agricultural economist at Oklahoma State University."Up until the '90s, when you pictured a goat, you pictured one of the billy goats, with the horns standing on top your car hood, eating a tin can," he said.Although the demand for goat meat has risen with a growth in US ethnic populations, it is still an underexploited meat. The United States Department of Agriculture <a href="http://www.agmrc.org/commodities__products/livestock/goats/meat-goats-profile/" target="_blank">doesn't even track US goat consumption</a>. One problem is that goats are not ideal for factory farming. A 70-pound goat will yield around 35 pounds of meat (50% of the animal) whereas a 1,100-pound beef cow will yield 700 pounds of meat (around 60% of the animal), said Jones, a farm owner.There is also a perception that has to be changed. "People think of [goat] as an exotic meat," David Martin, the owner of a goat-meat distributor in Georgia <a href="http://www.economist.com/news/united-states/21581748-why-dont-more-americans-eat-goat-kids-are-all-right" target="_blank">told The Economist</a>.In taste, goat is similar to wild game such as deer. Goat meat is "neither buttery nor beef-tenderloin tender, but it offers a wider palette for culinary foreplay in the kitchen," <a href="http://articles.washingtonpost.com/2011-04-05/lifestyle/35416024_1_goat-meat-red-meat-pork-and-lamb">according to Washington Post writers Mark Scarbrough and Bruce Weinstein</a>.You can grind it or eat the chops or loin.3. Bugs<div class="KonaFilter image-container display-table"><div><div class="image on-image">REUTERS/Michael KoorenA Tjap Choi dish made of mealworms and locusts.</div></div></div>Roughly 2 billion people around the world, mostly in tropical regions, consume insects as a viable protein source. But edible insects - like beetles, wasps, caterpillars, grasshoppers, and worms - have yet to shed their "yuck" factor in other parts of the globe.In 2013, the <a href="http://www.fao.org/docrep/018/i3253e/i3253e00.htm">United Nations Food and Agriculture Organization reported</a> that eating bugs could reduce world hunger (insects are easy to raise and there are lots of them), help the environment (insects use less water than pigs or cows and feed on waste materials), and provide a good source of nutrition (insects are packed with protein).At home, there is growing interest in specialty items like <a href="http://www.businessinsider.com/cricket-protein-bars-made-by-exo-2013-7" target="_blank">granola bars made with cricket flour</a>&amp; and scientists are working on <a href="http://www.businessinsider.com/list-of-edible-insects-2013-5#">creative recipes</a> to make insects more appetizing. Insect farming, however, is not a big business and "consumer disgust" is still a barrier to getting people to regularly eat insects.4. Beans<div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="http://www.shutterstock.com/gallery-892639p1.html">Goode Imaging/Shutterstock</a>Five-bean salad.</div></div></div> Beans are cheap, easy to prepare, and <a href="http://www.businessinsider.com/foods-with-a-long-shelf-life-2012-12#canned-or-dried-beans-7">have a long shelf-life</a>. Yet most Americans don't get enough of these nutrient-dense legumes in their diet, a panel of experts said in 2012 at the <a href="http://www.ift.org/Newsroom/News-Releases/2012/March/30/Beans-Pulses-Legumes.aspx?view=print&amp;page=viewall" target="_blank">Institute of Food Technologists' Wellness 12</a> meeting. British people are also losing their taste for baked beans. The volume consumed in the <keyword id="6354868" type="COUNTRY" weightage="100" keywordseo="UK">UK</keyword> fell by around 8.3 million kilos (18.3 million pounds) in 2013, <a href="http://www.thegrocer.co.uk/buying-and-supplying/categories/top-products-survey-2013/canned-food-has-beanz-heinz-hit-by-16m-sales-slump/352797.article">according to The Grocer</a>.Edible dry beans include pinto beans, black beans, garbanzo beans (chickpeas), kidney beans, and many other varieties. A serving of dry beans is rich in B-vitamins, iron, calcium, fiber, protein, and is low in sodium and calories.Beans are a unique food. Under the 2010 Dietary Guidelines for Americans, beans are listed as either a vegetable or a protein (with the exception of green beans which are grouped with other vegetables). Many consumers still don't realize that beans are a vegetable.Consumption of white beans, like navy beans, Great Northern beans and lima, is now less than half of what it was in the 1960s, <a href="http://www.ers.usda.gov/topics/crops/vegetables-pulses/dry-beans.aspx#.UozN5JTwJgI" target="_blank">according to the USDA</a>. Nonwhite beans have followed a similar pattern.5. The Buffaloberry<div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="http://www.shutterstock.com/gallery-186589p1.html">BestPhotoStudio/Shutterstock</a></div></div></div>The buffaloberry - a slightly sour fruit that is roughly the size of a currant - could be the next "superfruit," according to researchers who published their findings in the <a href="http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12265/abstract" target="_blank">Journal of Food Science</a>.The little-known berry has historically been eaten by Native Americans and flourishes on the marginal lands of Indian reservations in North and South Dakota.Research shows that the buffaloberry contains high amounts of lycopene, an antioxidant that appears to <a href="http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/dietandnutrition/lycopene" target="_blank">lower the risk of certain types of cancers</a>. Lycopene is one of the pigments that also gives tomatoes and bell peppers their deep red colors. According to the study, the lycopene content of buffaloberries tends to be "high in comparison to tomatoes and other commercially available fruit."On top of the health benefits, buffaloberries can thrive pretty much anywhere (even in dry environments with poor soil quality), making it a potentially valuable food crop, according to the study.6. Seaweed<div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="http://www.shutterstock.com/gallery-944431p1.html">successo images/Shutterstock</a>Seaweed salad.</div></div></div>Sushi may be making steady strides on the Western dining scene, but seaweed consumption is still "minimal" compared to Asian countries, a study in the <a href="http://www.sciencedirect.com/science/article/pii/S0924224412000544" target="_blank">journal Trends in Food Science &amp; Technology</a> reported in 2012.Our oceans are full of seaweed, the name for countless species of marine plants and algae. Although molecules from seaweed have traditionally been used as a thickening agent in food, the edible red, brown, and green varieties are gaining attention as a good source of vitamins, minerals, fiber, calcium, and protein. A popular red seaweed, better known as nori, can contain as much as 47% protein, according to a study published in the <a href="http://pubs.acs.org/doi/pdf/10.1021/jf201114d" target="_blank">Journal of Agricultural and Food Chemistry</a>. If prepared with just a light amount of olive oil, seaweed is also low in calories and fat.Raw seaweed still isn't easy to find in the regular supermarket in the US or Britain, though the nutrient-dense food is increasingly being sold as a <a href="http://www.seasnax.com/" target="_blank">convenient dried or roasted snack</a>."There's a whole world of algae out there that can be developed," Ole Mouritsen, a professor from the University of Southern Denmark <a href="http://www.bbc.co.uk/news/magazine-17870743" target="_blank">told BBC News</a>. In 2011, Mouritsen authored a <a href="http://www.flavourjournal.com/content/1/1/4">study describing new ways to enhance the flavor of seaweed</a> as the product finds its way into Western cuisine.There are some concerns about arsenic in seaweed, namely hijiki, a type of seaweed that is distinguished by its <a href="https://www.fsai.ie/faq/hijiki_seaweed.html" target="_blank">black and shredded appearance</a> and is not used in rolling sushi.7. Fruit and vegetable skins<div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="http://www.shutterstock.com/gallery-3561107p1.html">romantitov/Shutterstock</a></div></div></div>The skin, cores, or stalks of fruits and vegetables - parts that we normally throw away - can be full of nutrients. Take the hairy skin of a kiwifruit, which is completely edible and "contains three times the anti­oxidants of the pulp," according to Marilyn Glenville, former president of the Food and Health Forum at the Royal Society of ­Medicine.Glenville <a href="http://www.dailymail.co.uk/health/article-1325741/Eating-skin-fruit-vegetables-combat-cancer.html" target="_blank">told The Daily Mail</a> that the brown fuzz "also fights off bugs such as Staphylococcus and E-coli, which are responsible for food poisoning."To make the skin easier to eat (it is slightly tart and some people might not like the texture), the <a href="http://www.kiwifruit.org/about/faqs.aspx" target="_blank">California Kiwifruit Commission</a> suggests leaving the skin on and slicing the fruit into thin pieces, so you only get a small amount of skin with each bite.Potato skins, orange peels (an unpeeled orange can be thrown into a juicer), and broccoli stalks are also good sources of nutrition. <div class="margin-top"> <h3>NOW WATCH: <a href="http://www.businessinsider.com/stegosaurus-bite-sheep-cow-dinosaur-natural-history-2016-6">Scientists just found out the Stegosaurus had a bite like a sheep</a></h3> <div> <div> <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="RsM2k0NDE6Ya49Rx-zNwJPVWLC9V9K2W" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div> </div> </div> </div>

7 foods we should be eating but are not

The standard American <keyword id="6358230" type="PERSON" weightage="60" keywordseo="diet">diet</keyword> needs to be revamped. Aside from <keyword id="6370402" type="UNKNOWN" weightage="60" keywordseo="eating">eating</keyword> more fruits and vegetables and less sugar, there are many less mainstream (and often misunderstood) foods that we should be eating - either for <keyword id="6354750" type="CITY" weightage="60" keywordseo="health">health</keyword>, environmental, or economic reasons - but are not.
Here's a short list.
1. Lionfish
<div class="KonaFilter image-container"><div class="image on-image"><a href="http://www.flickr.com/photos/35456872@N00/8350963742/in/photolist-dHWSzu-bkG8sp-dqzRtD-dqzRLT-dqzRcZ-fGvajc-aaCFKi-98JoJi-agjwPb-bbbJHx-cwf4tw-948Rzd-dTQCfn-abWDov-ad7x38-acxXMJ-acfPMJ-fHiDK6-9UcXyU-9TAx3v-8DJqUS-7zLadE-a5ZE5S-87jJyw-9ADnbQ-8Ch7J1-aB1qHd-azh2bS-azdoJZ-b5m1H8-aL6Nbi-asykfp-9AAskZ-abTGBQ-abTGDd-9UEkzt-cCt4oY-cCt4jq-cByZNQ-dKWuTL-fGMJM7">Michael Bentley/Flickr</a></div></div>
Lionfish are native to the western Pacific Ocean, but have found their way into the Caribbean, Atlantic, and the Gulf of Mexico, creating chaos in those waters by devouring anything and everything in its path.
The best way to control the lionfish population - which scientists say will continue to grow uncontrollably - is to eat them.
The red-and-white-striped fish are prized in the aquarium trade. Experts blame the ocean invasion on a two-decade-old practice of dumping unwanted aquarium fish into the water. Although lionfish have venomous dorsal fins that can be painful to humans if stung, the meat is edible. It's tasty, too.
National Geographic <a href="http://newswatch.nationalgeographic.com/2013/07/10/lionfish-gotta-eat-em-to-beat-em/" target="_blank">describes lionfish</a> as having "moist, buttery meat that is often compared to hogfish, one of the most popular reef fish served in restaurants."
Fishermen in Florida are <a href="http://www.miamiherald.com/2013/10/26/3709262/florida-starts-planning-to-attack.html" target="_blank">trying to build a commercial market for lionfish</a>, which are mostly caught in lobster traps. Divers can also spear the fish.
Following an aggressive "<a href="http://www.ccfhr.noaa.gov/docs/EatLionfishPullCard.pdf" target="_blank">Eat Lionfish</a>" campaign launched by the National Oceanic and Atmospheric Administration in 2010, many restaurants have started <a href="http://lionfish.co/eat-lionfish-here/" target="_blank">putting lionfish on their menus</a>. For home chefs, there's also a <a href="http://www.amazon.com/Lionfish-Cookbook-Tricia-Ferguson-Akins/dp/0615428924" target="_blank">Lionfish Cookbook</a>.
2. Goat
<div class="KonaFilter image-container"><div class="image on-image"><a href="http://www.flickr.com/photos/39718079@N00/267037504/sizes/l/in/photolist-pACWU-pAD6h-pADdn-sertV-uGnEj-EJkBE-27vkgG-2PE12T-34M3Wm-34RYgb-3fwsi4-3fwsia-3gzdvU-3U878g-4eLYrR-4eLYLp-4eLZE2-4eM2bp-4eM3Nt-4eM5hV-4eM8et-4eM8Zv-4eM9YP-4eQXxY-4eR1HS-4eR2WQ-4eR4e1-4eR5Gy-4jq4hH-4u6ZKN-4xwQWX-4xB34J-57Caw4-57Cbr2-57CbFR-57CcH2-57GkLw-57Gmbo-57Gnmd-57GnZ5-5cMcAC-5zV1GP-5E5KdK-5E5L98-5GNA3j-5P6qGx-5YN8tP-61j5LQ-61Us3V-666QQc-6oFQ8d/">David Blaine/Flickr</a>Apricot-glazed goat chops</div></div>
Goat is the most widely-consumed red meat in the world, a staple of Middle Eastern and Asian counties where large herds can graze on mountainous pastures. Ounce-for-ounce, goat meat has less fat and calories than poultry, beef, or pork. But within the United States, goat meat is still a rare sight in mainstream grocery stores.
As Andrew Zimmern, the host of the Travel Channel's "Bizarre Foods," explained to <a href="http://articles.baltimoresun.com/2012-05-01/entertainment/bs-fo-table-talk-zimmern-preview-20120501_1_foodie-experience-max-s-empanadas-portalli" target="_blank">The Baltimore Sun</a> last May: "It's delicious, and it's inexpensive, but goat is like soccer in <keyword id="20819" type="ENTERTAINMENT" weightage="60" keywordseo="America">America</keyword>. It's growing. We like it, but we don't get it."
Goats have long been perceived as the low-class animal of agricultural world, according to J.J. Jones, an agricultural economist at Oklahoma State University."Up until the '90s, when you pictured a goat, you pictured one of the billy goats, with the horns standing on top your car hood, eating a tin can," he said.
Although the demand for goat meat has risen with a growth in U.S. ethnic populations, it's still an underexploited meat. (The United States Department of Agriculture <a href="http://www.agmrc.org/commodities__products/livestock/goats/meat-goats-profile/" target="_blank">doesn't even track U.S. goat consumption</a>). One problem is that goats are not ideal for factory farming. A 70-pound goat will yield around 35 pounds of meat (50% of the animal), whereas a 1,100-pound beef cow will yield 700 pounds of meat (around 60% of the animal), says Jones, who has his own farm.
There's also a perception that has to be changed. "People think of [goat] as an exotic meat," David Martin, the owner of a goat-meat distributor in Georgia <a href="http://www.economist.com/news/united-states/21581748-why-dont-more-americans-eat-goat-kids-are-all-right" target="_blank">told The Economist</a>.
In taste, goat is similar to wild game such as deer. <a href="http://articles.washingtonpost.com/2011-04-05/lifestyle/35416024_1_goat-meat-red-meat-pork-and-lamb">According to Washington Post writers</a> Mark Scarbrough and Bruce Weinstein, goat meat is "neither buttery nor beef-tenderloin tender, but it offers a wider palette for culinary foreplay in the kitchen."
You can grind it, or eat the chops or loin.
3. Bugs
<div class="KonaFilter image-container full"><div class="image on-image">REUTERS/Francois Lenoir</div></div> Roughly two billion people around the world, mostly in tropical regions, consume insects as a viable protein source. But in the United States, edible insects like beetles, wasps, caterpillars, grasshoppers, and worms, have yet to shed their "yuck" factor.
In May of this year, the United Nations <keyword id="6181" type="COMPANY" weightage="60" keywordseo="Food">Food</keyword> and Agriculture Organization <a href="http://www.fao.org/docrep/018/i3253e/i3253e00.htm" target="_blank">reported</a> that eating bugs could reduce world hunger (insects are easy to raise and there are lots of them), help the environment (insects use less water than pigs or cows and feed on waste materials), and provide a good source of nutrition (insects are packed with protein).
At home, there is growing interest in specialty items like <a href="http://www.businessinsider.com/cricket-protein-bars-made-by-exo-2013-7" target="_blank">granola bars made with cricket flour</a> and scientists are working on <a href="http://www.businessinsider.com/list-of-edible-insects-2013-5#">creative recipes</a> to make insects more appetizing. Insect farming, however, is not a big business and "consumer disgust" is still a barrier to getting Americans to regularly eat insects.
4. Beans
<div class="KonaFilter image-container full"><div class="image on-image"><a href="http://www.flickr.com/photos/58545726@N02/5684475596/in/photolist-9EjqxW-9EgvEt-a6vqf7-a6vpL3-cpkvJq-e1X6X4-9NoDvZ-cYAios-f6Gue8-8mrLZU-8moFQx-cFPKKo-f3yyGA-8vHu2t-9kZuw2-9m3yzb-cq3Fwj-9QSdAY-9XD791-9XJXrA-bAhcPQ-cF42tN-8moBdT-7Ctux3-cAfCth-8nsTbb-dQzwM1-8dT4Lg-91uT8G-9dU7Xx-cxKVQd">cookbookman17/Flickr</a></div></div>Beans are cheap, easy to prepare, and <a href="%20http://www.businessinsider.com/foods-with-a-long-shelf-life-2012-12#canned-or-dried-beans-7">have a long shelf-life</a>. Yet most Americans don't get enough of these nutrient-dense legumes in their diet, a panel of experts said last year at the <a href="http://www.ift.org/Newsroom/News-Releases/2012/March/30/Beans-Pulses-Legumes.aspx?view=print&amp;page=viewall" target="_blank">Institute of Food Technologists' Wellness 12</a> meeting.
Edible dry beans include pinto beans, black beans, garbanzo beans (chickpeas), kidney beans, and many other varieties. A serving of dry beans is rich in B-vitamins, iron, calcium, fiber, protein, and is low in sodium and calories.
Beans are a unique food. Under the 2010 Dietary Guidelines for Americans, beans are listed as either a vegetable or a protein (with the exception of green beans which are grouped with other vegetables). Many consumers still don't realize that beans are a vegetable.
Consumption of white beans, like navy beans, Great Northern beans and lima, is now less than half of what it was in the 1960s, <a href="http://www.ers.usda.gov/topics/crops/vegetables-pulses/dry-beans.aspx#.UozN5JTwJgI" target="_blank">according to the USDA</a>. Nonwhite beans have followed a similar pattern.
5. The Buffaloberry
<div class="KonaFilter image-container"><div class="image on-image">Neil Reese, South Dakota State University</div></div>
The buffaloberry - a slightly sour fruit that is roughly the size of a currant - could be the next "superfruit," according to researchers who recently published their findings in the <a href="http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12265/abstract" target="_blank">Journal of Food Science</a>.
The little-known berry has historically been eaten by Native Americans and flourishes on the marginal lands of Indian reservations in North and South Dakota.
New research shows that the buffaloberry contains high amounts of lycopene, an antioxidant that appears to <a href="http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/dietandnutrition/lycopene" target="_blank">lower the risk of certain types of cancers</a>. Lycopene is one of the pigments that also gives tomatoes and bell peppers their deep red colors. According to the study, the lycopene content of buffaloberries tends to be "high in comparison to tomatoes and other commercially available fruit."
On top of the health benefits, buffaloberries can thrive pretty much anywhere (even in dry environments with poor soil quality), making it a potentially valuable food crop, according to the study.
6. Seaweed
<div class="KonaFilter image-container full"><div class="image on-image">Ken Hawkins/Flickr</div></div>
Sushi may be making steady strides on the American <keyword id="99696" type="PERSON" weightage="60" keywordseo="Dining">dining</keyword> scene, but seaweed consumption is still "minimal" compared to Asian countries, a study in the <a href="http://www.sciencedirect.com/science/article/pii/S0924224412000544" target="_blank">journal Trends in Food Science &amp; Technology</a> reported in 2012.
Our oceans are full of seaweed, the name for countless species of marine plants and algae. Although molecules from seaweed have traditionally been used as a thickening agent in food, the edible red, brown, and green varieties are gaining attention as a good source of vitamins, minerals, fiber, calcium, and protein. A popular red seaweed, better known as nori, can contain as much as 47% protein, according to a study published in the <a href="http://pubs.acs.org/doi/pdf/10.1021/jf201114d" target="_blank">Journal of Agricultural and Food Chemistry</a>. If prepared with just a light amount of olive oil, seaweed is also low in calories and fat.
Raw seaweed still isn't easy to find in the regular supermarket here in the U.S., though the nutrient-dense food is increasingly being sold as a <a href="http://www.seasnax.com/" target="_blank">convenient dried or roasted snack</a>.
"There's a whole world of algae out there that can be developed," Ole Mouritsen, a professor from the University of Southern Denmark <a href="http://www.bbc.co.uk/news/magazine-17870743" target="_blank">told BBC News</a>. In 2011, Mouritsen authored a <a href="http://www.flavourjournal.com/content/1/1/4" target="_blank">study</a> describing new ways to enhance the flavor of seaweed as the product finds its way into Western cuisine.
There are some concerns about <a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=1&amp;cad=rja&amp;ved=0CCsQFjAA&amp;url=http%3A%2F%2Fwww.food.gov.uk%2Fscience%2Fresearch%2Fsurveillance%2Ffsis2004branch%2Ffsis6104&amp;ei=9M-LUprEHKLA4AOSuYHoCA&amp;usg=AFQjCNEWxFEW5rDyedF6wQzObzmBILtZ2w&amp;bvm=bv.56643336,d.dmg" target="_blank">arsenic in seaweed</a>, namely hijiki, a type of seaweed that is distinguished by its <a href="https://www.fsai.ie/faq/hijiki_seaweed.html" target="_blank">black and shredded appearance</a> and is not used in rolling sushi.
7. Fruit and vegetable skins
<div class="KonaFilter image-container full"><div class="image on-image">Kyle McDonald/Flickr</div></div>The skin, cores, or stalks of fruits and vegetables - parts that we normally throw away - can be full of nutrients. Take the hairy skin of a kiwifruit, which is completely edible and "contains three times the anti­oxidants of the pulp," according to Marilyn Glenville, former president of the Food and Health Forum at the Royal Society of ­Medicine.
Glenville <a href="http://www.dailymail.co.uk/health/article-1325741/Eating-skin-fruit-vegetables-combat-cancer.html" target="_blank">told The Daily Mail</a> that the brown fuzz "also fights off bugs such as Staphylococcus and E-coli, which are responsible for food poisoning."
To make the skin easier to eat (it is slightly tart and some people might not like the texture), the <a href="http://www.kiwifruit.org/about/faqs.aspx" target="_blank">California Kiwifruit Commission</a> suggests leaving the skin on and slicing the fruit into thin pieces, so you only get a small amount of skin with each bite.
Potato skins, orange peels (an unpeeled orange can be thrown into a juicer), and broccoli stalks are also good sources of nutrition.

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