I used to be totally against anything related to a hot dog. Two kids later, I find myself turning to them as a viable option for the occasional backyard barbecue or last-minute weeknight dinner. Part of the reason I changed my mind was because of healthier options. After reading TONS of ingredient labels, I found some decent choices out there, with something to please everyone (including vegetarians). In honor of National Hot Dog Day, here are some of the top dogs.
Applegate Farms Uncured Beef Hot Dog
Beef, spices and that’s about it. These tasty hot dogs are free of nitrates and have only 70 calories and 6 grams of fat. Organic versions are also available and Applegate Farms uses no antibiotics with their animals.
Field Roast Vegetarian Frankfurter
Super popular among vegetarians and meat-eaters alike, this 2.75-ounce “frankfurter” contains 180 calories and 8 grams of fat. It’s made from wheat gluten, tomato paste and spices. It’s a bit high in the sodium department (690 milligrams), so reserve for occasional enjoyment.
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Hot dogs are a classic barbecue food, but is there such a thing as a healthy frank? Learn the dog-gone facts about this summer favorite and decide for yourself.
How’s It Made?
Hot dogs are also known as frankfurters, wiener dogs, franks and tube steaks. They’re one of the most widely-sold sausage products in the United States. Hot dogs are made from finely ground cured beef or pork (or both), which are pumped into casings that are twisted and formed into links every 6 inches. The franks are then cooked, passed through hot water or steam, and then hung for smoking (sometimes they’re smoked and then cooked). There are various other techniques that have been developed, but you get the picture. Read more »
One of the highlights of my childhood was going with my parents to street fairs and carnivals. My dad made it a point that we try everything from the gyros to Polish sausages to caramel apples. By the time we rolled home, we were all moaning and groaning from stomach aches. Here’s how to enjoy those old favorites, sensibly.
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In this week’s nutrition news: Restaurants are serving lower-calorie fare, an artificial food coloring controversy and the cure for peanut allergy might be near.
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