For today’s edition of Dear Mark, I’m answering four questions from readers. First, what does an “increased risk of mortality” actually mean if everyone’s going to die in the end? Second, what makes fish heads so delicious and nutritious? Third, what is the relationship between metformin and exercise? And finally, how do you prevent frozen vegetables from getting all mushy when you cook them?
In the hierarchy of vegetables, the best choices are fresh, in-season, and local.
Realistically, though, that’s not always going to happen. For one thing, you might live in a climate where access to a variety of local and in-season vegetables just isn’t a thing. It’s also well established that lower income areas have fewer supermarkets, so fresh produce is less available.
Although home-grown is the best of the best, I know that saying, “Just grow your own!” is presumptuous on a lot of levels. Assuming that you have the space and resources to plant a garden, time is a big consideration. Plus, once they’re grown, preparing fresh vegetables takes more time than preparing frozen or canned, which are already washed and chopped for you.