Last week I went to my trusted laundry service for pick-up.
This is THE one place I always stop at to save my clothes from close encounters of all types with my kids, and it never fails. Most to my surprise, I was warned that one single spot remained on a cardigan. The pomegranate, I guessed. Nope: It was red wine, usually a simple stain that leaves no trace after professional cleaning. I ended up learning of a growing issue with red wine spots that even made it to the newsletter of the pro-cleaners association: apparently, red wine is increasingly treated with a special additive to make the color uniform across different batches – and that’s why it is still on my cardigan.
I must admit, I was slightly shocked.
As an aerospace engineer, I am certainly not new to norms and I have a deep appreciation for fault-free parts. Yet the idea of applying repeatability to wines of different vintages just seems wrong to me.
At EAT freedom, we are attuned to considering quality and naturality to go hand-in-hand, and natural ingredients do not follow a flawless philosophy. I started wondering about our “Wholegrain wheat couscous with vegetables and legumes”, and how it will be received by fellow adventurers over different batches.
One of its most exquisite ingredients is beets.
We chose them because of their powerhouse nutritional profile full of vitamins and minerals, but also because of some specific health benefits that support athletic and mental performance.
Beets are studied as a candidate ergogenic aid to improve endurance under hypoxia and more generally to boost cardiorespiratory performance with a positive effect on combating exhaustion and improving exercise tolerance at altitude.
Beets are rich in dietary nitrates. Consumed regularly, they help lowering blood pressure by dilating the blood vessels once the nitrates turn into nitric oxide in our bodies. In particular, studies show that they improve blood flow to the frontal lobe of the brain, an area linked with higher-level thinking such as decision-making and working memory: a welcome feat to keep up our clear thinking and head back to base camp safely after a long day.
Plus, dried beets make for an excellent snack: I seldom resist eating a chip or two before rehydrating the meal 🙂
So, what’s not to like? Nothing!
Just, beets get their red colour from a group of natural substances, betanins, and like other natural colorants, the colour & stability of betanins depend on their surroundings. They can change colour or break down quite easily under different conditions, sometimes all the way to a complete loss of colour!
This same stability – or lack thereof – makes our couscous brightening pink or regular yellow, depending on the batch of beets we get from our producers.
Which colour would you prefer to find in your pouch?!
The quality and deliciousness, needless to say, pass the engineering tests for both!