# Popcorn

Here are the main health effects of popcorn:

#### Positive effects:

Popcorn is actually quite healthy when prepared simply. It's a whole grain high in fiber, which aids digestion and helps you feel full. It's low in calories when air-popped or made with minimal oil - about 30-35 calories per cup. It contains polyphenols, which are antioxidants that may help protect against inflammation and certain diseases. It's also naturally gluten-free and contains small amounts of vitamins and minerals like B vitamins, magnesium, and zinc.

#### Potential negatives:

The health effects depend heavily on preparation. When you add lots of butter, oil, or salt, the calorie and sodium content increases significantly. Movie theater popcorn can have 400-1,200 calories per serving due to butter and oil. Microwave popcorn bags may contain additives and higher sodium levels, though concerns about chemicals like diacetyl in butter flavoring have largely been addressed by manufacturers. Popcorn is also a choking hazard for young children. Some people may experience digestive discomfort if they eat large amounts due to the high fiber content, and those with diverticulitis are sometimes advised to avoid it, though recent research suggests it's generally safe.

Bottom line: Pan-popped or air-popped popcorn with minimal added fat and salt is a nutritious, satisfying snack. It becomes less healthy when heavily loaded with butter, oil, sugar, or salt.

# Microwaving Popcorn

What you need:

- 1/3 to 1/2 cup popcorn kernels
  
- Food grade cotton bag (I used a cotton bread bag: preferably one that resists high temperature)
  
I found that using a medium sized cotton bag, works very well for microwaving kernels and it is eco-friendly, because it can be reused. I used a food grade bread bag. I put the kernels inside the large cotton bag and tie it with string, then microwave it until there is 10 seconds of popping left between kernels.

Do not use plastic containers, nor metals.

> A few things to keep in mind for safety:
Make sure the bag is 100% cotton with no synthetic fibers, metal threads, or decorative elements that could spark or melt in the microwave. Natural, unbleached cotton is safest.
Don't tie it too tightly - the popcorn needs a little room to expand and for steam to circulate. A loose closure works better than a tight knot.
Watch for hot spots - cotton can get quite hot, and oils from the kernels can make parts of the bag even hotter. Be careful when removing it from the microwave.
Check for scorching - if the bag starts to smell burnt or you see any browning on the fabric, stop immediately. Overheated cotton can potentially catch fire.
Wash regularly - the bag will accumulate oils and residue from the kernels over time.

# Stovetop Popcorn.

Here's how to make popcorn in a pan on the stovetop:

What you need:

- A large pot or deep pan with a lid
- 2-3 tablespoons of oil (coconut, vegetable, or canola work well)
- 1/3 to 1/2 cup popcorn kernels
- Salt to taste

Steps:

1. Heat the oil - Pour the oil into your pan and heat it over medium-high heat. To test if it's ready, drop 2-3 kernels in. When they pop, the oil is hot enough.

2. Add the kernels - Pour in the rest of your kernels in an even layer, then put the lid on.

3. Shake occasionally - As the kernels start popping, gently shake the pan back and forth every few seconds to prevent burning and help unpopped kernels reach the heat.

4. Listen - When the popping slows to 2-3 seconds between pops, remove the pan from heat immediately to avoid burning.

5. Season - Pour into a bowl, add salt (and butter if you like), and enjoy!

Tips:
- Don't overcrowd the pan - kernels should mostly cover the bottom in a single layer
- Keep the lid slightly ajar if you want crispier popcorn (lets steam escape)
- Work quickly once it starts popping - it goes fast and can burn easily

The whole process takes about 5 minutes once the oil is hot. Enjoy your fresh popcorn!