> >By Brian Clark >Source: The Daily Green > > >Whether you enjoy ketchup with fries or -- like >some Americans -- a few fries with a boatload of >ketchup, there's no denying the ubiquity and >popularity of the distinctive red condiment. >Ketchup has been satirized, politicized (W >Ketchup anyone?) and considered for >reclassification as a vegetable. Many folks >can't even agree how it should be spelled (catsup or catchup perhaps?). >We're guessing we're not the only ones who >squirrel away unused packets of ketchup in desks >and cabinets after a quick meal on the go. (Or >who have aging, half-empty bottles of the stuff >crammed in the back of the fridge.) And since we >hate to waste things here at The Daily Green, we >got to thinking about ways to creatively reuse >extra ketchup -- we mean besides the obvious >choices of making recession ketchup "pizza" or "spaghetti." Shudder… > >By the way, wonder what's in ketchup? Typically >tomato concentrate (duh), the ubiquitous corn >syrup or another sweetener, vinegar, salt, spice >and herb extracts (including celery), spice and >garlic powder. Some brands also include >allspice, cloves, cinnamon, onion and other vegetables. >Perhaps not surprisingly given the condiment's >popularity, ketchup is now available in organic >formulations, including from industry leader >Heinz. A recent study at the Agricultural >Research Service in Albany, California found >that organic ketchups tested had more lycopenes >than conventional brands. Lycopenes are thought >to offer cancer prevention properties. >There also are a number of brands available >without corn syrup, such as Nature’s Hollow >Sugar Free Ketchup, sweetened with the birch tree extract xylitol. >Another drawback of ketchup is that it usually >contains a large amount of salt, a concern since >our diet contains 43-74% too much of the stuff, >according to the FDA. In fact one tablespoon of >ketchup can contain up to 190 milligrams of >sodium, and many of us use more than that in a >sitting. There are low-sodium versions from >Hunt's and others, and organic brands often have >a bit less. Note that Worcestershire, barbecue >and cocktail sauces typically have even more salt than ketchup. >So check out these great alternative uses for >ketchup, which will save you money and time:
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