It’s not everyday that you will come across a revolution in the making, but there you have it. From being nearly organically-ignorant twenty years ago, to being semi-organically-ignorant fifteen to ten years ago, the human race is now making direct contact with its grassroots and going back to being healthy and eating healthy. And not surprisingly this has also spread to such an extent that we now have organic baby food as well.
We have been privy to witness a revolution, a significant change in our history that ultimately comes down to whether we care about what we put in our bodies or not. Almost with the turn of the new millennium, more and more people started joining this revolution, and it wasn’t long before we could see organic foods coming out of their specialty and health food stores and moving to the normal everyday grocery and convenience stores.
And it definitely wasn’t long before new parents started making the transition for their babies as well. After all, if they were trying to eat organic, why not go the same route for their baby? The problem that many parents encountered in the beginnings years of the organic baby food revolution was the utter lack of premade organic baby food.
This meant that they either had to either make their own homemade organic baby food, or they had to give up on the idea, and allow their young babies to happily eat away at second hand toxins, pesticides, antibiotics, and genetically modified foods. Naturally enough this didn’t sit well with too many parents, but it is sad to say that this isn’t what turned the tide favorably in the organic baby food revolution.
No, this took some time, and more research still before mass production of organic baby food hit the markets in any significant numbers. Worse still, the price of getting organic baby food was just as bad as getting organic foods for yourself, and for your normal everyday family this was simply not an affordable alternative.
Although there is a growing trend towards buying organic baby food the problem still exists in that it is still not as readily available as it could be, and it still costs an arm and a leg to keep your baby in organic baby food.
Luckily with the tides turning more and more towards organic grassroots, there has also been a resurgence (a very small one for the moment) of making your own organic baby food. It’s not very difficult and in the long run, a few minutes spent in preparing your baby’s food in a healthy manner with organic foods can only be of benefit to your baby in the future.
Showing posts with label Foods and Bevarages. Show all posts
Showing posts with label Foods and Bevarages. Show all posts
Saturday, May 7, 2011
What Foods Hold The Most Weight Loss Protection?
Obesity is one of the number one health concerns in today’s society. The US Centers for Disease Control estimates that over 60 million Americans, or 30% of the adult population, are obese. The term obese refers to people who weigh over 30 pounds more than their ideal weight, or who have a Body Mass Index of 30 or more.
One of the national health objectives in the US is to reduce the incidence of obesity to less than 15% of the adult population by 2010; however, current statistics indicate that the problem is still on the rise. In addition, the percentage of young people in America who are overweight has more than tripled since 1980.
Over 9 million children and teens between the ages of 6 and 19 are considered overweight. This equates to 16 % of the population.
There’s no question that losing weight is not easy. And, it’s also clear that we’ve changed our lifestyles in ways that are making it easier for us to become obese. Some of the biggest culprits in the battle of the bulge are the following.
• Busy Schedules – The average family has a much more demanding schedule than in years past. Because of this, mealtimes often go by the wayside, and we choose lots of fast food. Our stress levels may also lead to emotional eating, where we have no concept of how many calories we’ve consumed. These factors combined have made our diets poor and our concept of a normal meal skewed.
• Sedentary Lifestyles – Today many people spend lots of time sitting down between our desk jobs and our love of watching television and playing computer and video games. For many of us, regular exercise is simply no longer a part of our daily life.
• Large food portions – Most restaurant portions are 2-3 times the size that makes up a reasonable meal. From this we’ve gained a distorted image of the size portions we should be eating, and we’re consuming far too many calories in a day.
• Poor nutrition – Processed foods are a staple in the American diet. In addition, we eat lots of red meat and products made with white flour. These overly processed and high fat foods make it easy to gain weight. They also lead to heart disease and high cholesterol.
So, what do we do to overcome our weight problems? Well, as with many things, there are no magic bullets. To lose weight, we have to expend more calories than we consume. It’s just that simple.
Losing weight is simple, but it’s not easy, particularly since much of the food we’re presented with every day is not conducive to weight loss. So, if you want to lose weight and keep it off for good, you need to make a commitment to making long term changes in your life.
Starving yourself is not the answer; making changes you can live with is the way to go.
First, take a look at what you eat. If you’re guilty of eating lots of processed foods, red meat, sugar and white flour, make changes in what you eat.
Substitute chicken and fish for red meat most days of the week.
Cook your own meals using fresh ingredients; don’t rely on processed foods that are loaded with preservatives.
Eat lots of fresh fruits and vegetables
Choose whole grain products over those made with white flour
Reduce the amount of sugar in your diet.
These changes alone should help you lose weight. However, for many people it will also be necessary to look at how much you eat. Portion control is very important, because very large portions of even healthy food can mean that you’re consuming too many calories.
The second half of the weight loss equation has to do with exercise. Not only will exercise help you burn more calories each day, but it will also help you build muscle. Muscle is important because even when resting, muscle mass burns more calories than fat. So, if you have a lot of lean muscle, you’ll burn more calories in a day, without even trying.
Aim for 30 minutes of cardiovascular exercise five times a week. Walking is a great way to get your cardiovascular exercise, and it will help build muscle in the lower body, too. Just be sure that you’re walking at a pace that will make you sweat. Raising your heart rate during your cardiovascular workout is important for keeping your heart healthy.
In addition to your cardiovascular workout, get in some strength training three times a week for about 20 minutes each session. You don’t need to become a body builder, but adding some lean muscle will speed up your metabolism and make your body look thinner and leaner.
Finally, take a look at adding some “functional foods” to your diet. Functional foods are those that have benefits to the body above and beyond their basic nutritional qualities. Foods that would be considered functional foods for weight loss would be those that make us feel full and satisfied for longer, and those that have the potential to increase our metabolism.
For example, you may have heard of negative calorie foods. These are foods that contain fewer calories than your body uses to digest them. Some examples of negative calorie food include raw carrots, celery, asparagus, apple, beet, berries, broccoli, cabbage, cauliflower, chili, cucumber, garlic, lettuce, grapefruit, lemon, mango, onion, orange, papaya, pineapple, spinach, turnip, and zucchini.
There are likely other functional foods for weight loss. Foods that are believed to be functional for weight loss include low fat milk, nuts and tea. A study reported by the UK Tea Council discusses certain foods and their potential to be functional weight loss foods.
Studies have shown that people who drink 24 ounces or more of milk each day tend to weigh less than people who don’t drink milk. So, it appears that adding 24 ounces of milk to your diet each day might be a good way to lose some weight, and help keep it off.
Nuts have gained a lot of attention because of two important properties. The first is that nuts are very satisfying. Nuts can help you feel full for longer, helping to ensure that you eat fewer calories in a day.
Secondly, nuts are a good source of healthy fats. These are the fats that help raise your HDL cholesterol level. HDL cholesterol is what is known as “good cholesterol” because it has the power to carry molecules of LDL cholesterol “bad cholesterol” to the liver, where it can be removed from the body.
A final food that is likely functional to weight loss is green tea. Green tea has been shown to help regulate blood sugar naturally, which may help us store fewer calories as fat. Secondly, green tea has been shown to promote thermogenesis; heat that burns body fat.
Green tea is extremely low in calories, and very healthy overall. So, if it can also help us lose weight, it may just qualify as a “super food”. There have been numerous studies linking green tea with preventing disease and protecting health.
So, if you’re battling the bulge, get some exercise and make some changes in your diet. And, make sure that one of those changes is adding some “functional foods”, so that losing weight can be easier than ever!
One of the national health objectives in the US is to reduce the incidence of obesity to less than 15% of the adult population by 2010; however, current statistics indicate that the problem is still on the rise. In addition, the percentage of young people in America who are overweight has more than tripled since 1980.
Over 9 million children and teens between the ages of 6 and 19 are considered overweight. This equates to 16 % of the population.
There’s no question that losing weight is not easy. And, it’s also clear that we’ve changed our lifestyles in ways that are making it easier for us to become obese. Some of the biggest culprits in the battle of the bulge are the following.
• Busy Schedules – The average family has a much more demanding schedule than in years past. Because of this, mealtimes often go by the wayside, and we choose lots of fast food. Our stress levels may also lead to emotional eating, where we have no concept of how many calories we’ve consumed. These factors combined have made our diets poor and our concept of a normal meal skewed.
• Sedentary Lifestyles – Today many people spend lots of time sitting down between our desk jobs and our love of watching television and playing computer and video games. For many of us, regular exercise is simply no longer a part of our daily life.
• Large food portions – Most restaurant portions are 2-3 times the size that makes up a reasonable meal. From this we’ve gained a distorted image of the size portions we should be eating, and we’re consuming far too many calories in a day.
• Poor nutrition – Processed foods are a staple in the American diet. In addition, we eat lots of red meat and products made with white flour. These overly processed and high fat foods make it easy to gain weight. They also lead to heart disease and high cholesterol.
So, what do we do to overcome our weight problems? Well, as with many things, there are no magic bullets. To lose weight, we have to expend more calories than we consume. It’s just that simple.
Losing weight is simple, but it’s not easy, particularly since much of the food we’re presented with every day is not conducive to weight loss. So, if you want to lose weight and keep it off for good, you need to make a commitment to making long term changes in your life.
Starving yourself is not the answer; making changes you can live with is the way to go.
First, take a look at what you eat. If you’re guilty of eating lots of processed foods, red meat, sugar and white flour, make changes in what you eat.
Substitute chicken and fish for red meat most days of the week.
Cook your own meals using fresh ingredients; don’t rely on processed foods that are loaded with preservatives.
Eat lots of fresh fruits and vegetables
Choose whole grain products over those made with white flour
Reduce the amount of sugar in your diet.
These changes alone should help you lose weight. However, for many people it will also be necessary to look at how much you eat. Portion control is very important, because very large portions of even healthy food can mean that you’re consuming too many calories.
The second half of the weight loss equation has to do with exercise. Not only will exercise help you burn more calories each day, but it will also help you build muscle. Muscle is important because even when resting, muscle mass burns more calories than fat. So, if you have a lot of lean muscle, you’ll burn more calories in a day, without even trying.
Aim for 30 minutes of cardiovascular exercise five times a week. Walking is a great way to get your cardiovascular exercise, and it will help build muscle in the lower body, too. Just be sure that you’re walking at a pace that will make you sweat. Raising your heart rate during your cardiovascular workout is important for keeping your heart healthy.
In addition to your cardiovascular workout, get in some strength training three times a week for about 20 minutes each session. You don’t need to become a body builder, but adding some lean muscle will speed up your metabolism and make your body look thinner and leaner.
Finally, take a look at adding some “functional foods” to your diet. Functional foods are those that have benefits to the body above and beyond their basic nutritional qualities. Foods that would be considered functional foods for weight loss would be those that make us feel full and satisfied for longer, and those that have the potential to increase our metabolism.
For example, you may have heard of negative calorie foods. These are foods that contain fewer calories than your body uses to digest them. Some examples of negative calorie food include raw carrots, celery, asparagus, apple, beet, berries, broccoli, cabbage, cauliflower, chili, cucumber, garlic, lettuce, grapefruit, lemon, mango, onion, orange, papaya, pineapple, spinach, turnip, and zucchini.
There are likely other functional foods for weight loss. Foods that are believed to be functional for weight loss include low fat milk, nuts and tea. A study reported by the UK Tea Council discusses certain foods and their potential to be functional weight loss foods.
Studies have shown that people who drink 24 ounces or more of milk each day tend to weigh less than people who don’t drink milk. So, it appears that adding 24 ounces of milk to your diet each day might be a good way to lose some weight, and help keep it off.
Nuts have gained a lot of attention because of two important properties. The first is that nuts are very satisfying. Nuts can help you feel full for longer, helping to ensure that you eat fewer calories in a day.
Secondly, nuts are a good source of healthy fats. These are the fats that help raise your HDL cholesterol level. HDL cholesterol is what is known as “good cholesterol” because it has the power to carry molecules of LDL cholesterol “bad cholesterol” to the liver, where it can be removed from the body.
A final food that is likely functional to weight loss is green tea. Green tea has been shown to help regulate blood sugar naturally, which may help us store fewer calories as fat. Secondly, green tea has been shown to promote thermogenesis; heat that burns body fat.
Green tea is extremely low in calories, and very healthy overall. So, if it can also help us lose weight, it may just qualify as a “super food”. There have been numerous studies linking green tea with preventing disease and protecting health.
So, if you’re battling the bulge, get some exercise and make some changes in your diet. And, make sure that one of those changes is adding some “functional foods”, so that losing weight can be easier than ever!
What You Should Know About Organic Food Market?
Although it took some time for organic foods per se to truly catch the attention of the general populace, the organic food market these days is a thriving industry and one that can only become bigger as the years progress and more and more people turn away from chemical enriched foods.
Of course not everyone cares about exactly what they eat or how it was produced, if they did we wouldn’t have had a need for a separate “organic food market”, would we? The fact remains however that some people do care, and although the number isn’t yet overwhelming, it is growing annually at healthy percentage.
This in turn paves the way to open up the organic food market even more. And this means that the prices of organic foods also come down, which is a heaven-sent opportunity really to garner more and more people to the side of organic foods.
Why? Simply because as the prices come down to something manageable, and the whole fad of being healthy, living healthy and eating healthy builds up slowly, more people will turn more willingly towards the organic food market than they might otherwise have done if the price tags on organic foods remained high.
This in turn will spur more farmers to go organic than otherwise would have, if there was only a small consumer base for the organic food market. And this in turn, will help to bring more organic food to the consumer.
It’s definitely a cycle and not a vicious one unless of course you’re a farmer who prefers the use of chemical pesticides over natural ones, artificial fertilizers over natural fertilizers, and who doesn’t mind that they are using genetically modified plants and seed stock as their crops.
It is also interesting to note that the organic food market doesn’t only encompass produce in the form of fruits and vegetables, but it only encompasses such things as dairy products, meats, fish, poultry, and processed foods as well.
This means that the production of organic foods is down not only to produce farmers, but also to livestock farmers and plants that generate processed foods. In fact, the spread of the organic food market doesn’t stop there. It goes on to encompass health food stores as well as grocery stores interested in selling organic foods, and specialty stores that deal only in organically grown, cultivated or managed foods.
And to truly understand how wide open the organic food market really is, all you need to is to look into pet stores and the items they are selling. Organic foods it seems, has spilled over into this area as well, and health conscious pet owners can now find organic pet foods littering the pet stores as well!
Of course not everyone cares about exactly what they eat or how it was produced, if they did we wouldn’t have had a need for a separate “organic food market”, would we? The fact remains however that some people do care, and although the number isn’t yet overwhelming, it is growing annually at healthy percentage.
This in turn paves the way to open up the organic food market even more. And this means that the prices of organic foods also come down, which is a heaven-sent opportunity really to garner more and more people to the side of organic foods.
Why? Simply because as the prices come down to something manageable, and the whole fad of being healthy, living healthy and eating healthy builds up slowly, more people will turn more willingly towards the organic food market than they might otherwise have done if the price tags on organic foods remained high.
This in turn will spur more farmers to go organic than otherwise would have, if there was only a small consumer base for the organic food market. And this in turn, will help to bring more organic food to the consumer.
It’s definitely a cycle and not a vicious one unless of course you’re a farmer who prefers the use of chemical pesticides over natural ones, artificial fertilizers over natural fertilizers, and who doesn’t mind that they are using genetically modified plants and seed stock as their crops.
It is also interesting to note that the organic food market doesn’t only encompass produce in the form of fruits and vegetables, but it only encompasses such things as dairy products, meats, fish, poultry, and processed foods as well.
This means that the production of organic foods is down not only to produce farmers, but also to livestock farmers and plants that generate processed foods. In fact, the spread of the organic food market doesn’t stop there. It goes on to encompass health food stores as well as grocery stores interested in selling organic foods, and specialty stores that deal only in organically grown, cultivated or managed foods.
And to truly understand how wide open the organic food market really is, all you need to is to look into pet stores and the items they are selling. Organic foods it seems, has spilled over into this area as well, and health conscious pet owners can now find organic pet foods littering the pet stores as well!
What Should You Know About Food Guide Pyramid?
You’ve heard about it when you were in school, but you really didn’t pay too much attention to it. There’s been some talk about it recently but again you just didn’t have the time to give your full attention to it. Now however, you have enough time on your hands, and besides your kids need help with their schoolwork so you’ll need to learn all about it. What am I talking about? The Food Guide Pyramid of course.
Sometime late in the early mists of science some genius or early nutritionist stumbled across the magical fact that humans needed food to live. This same person also deduced quite rightly that some foods were more important than others. And taking things one step further, this genius saw that even from amongst these categories the foods would again be divided into sections where some of these foods should only be taken in smaller quantities.
At a guess this person probably came up with a complex table or matrix from which to describe the proper daily intake of food for a person in the course of one day. But as will happen, through some method we have instead ended up not with a table or matrix but with the Food Guide Pyramid that graces all doctors’ offices these days.
Well, now you know what the food guide pyramid is, but do you know exactly what it does, and how it works? In the earlier days as little back as five years ago, the food guide pyramid was set in an orderly manner, with the foods that should be consumed most placed on the bottom, and the foods that should be eaten the least placed on the tip of the food guide pyramid.
As of 2005 however, the food guide pyramid as we know it was changed forever, and a new one was built to take its place. Essentially this new food guide pyramid tells you the same story, but it now has added components to be able to help you better understand diet and your health.
This new food guide pyramid actually has a person climbing stairs up the side of the pyramid to show that regular exercise also needs to be included in your overall healthy eating habits. And instead of the horizontal lines that we are so used to seeing, the divisions now radiate down from the tip of the food guide pyramid. What this tells us is that although some food groups are better for us than others, some foods even within a group should only be taken in moderation.
You’ll also notice that this new food guide pyramid sports a dazzling array of rainbow colors as its divisional stripes, and that’s just to make the sections easier to differentiate. With six colored divisions you’ll go through Orange (Grains), Green (Vegetables), Red (Fruits), Yellow (Fats), Blue (Dairy), and Purple (Meats, Beans, Fish). Take a walk through this new food guide pyramid – you might be pleasantly surprised what you find inside.
Sometime late in the early mists of science some genius or early nutritionist stumbled across the magical fact that humans needed food to live. This same person also deduced quite rightly that some foods were more important than others. And taking things one step further, this genius saw that even from amongst these categories the foods would again be divided into sections where some of these foods should only be taken in smaller quantities.
At a guess this person probably came up with a complex table or matrix from which to describe the proper daily intake of food for a person in the course of one day. But as will happen, through some method we have instead ended up not with a table or matrix but with the Food Guide Pyramid that graces all doctors’ offices these days.
Well, now you know what the food guide pyramid is, but do you know exactly what it does, and how it works? In the earlier days as little back as five years ago, the food guide pyramid was set in an orderly manner, with the foods that should be consumed most placed on the bottom, and the foods that should be eaten the least placed on the tip of the food guide pyramid.
As of 2005 however, the food guide pyramid as we know it was changed forever, and a new one was built to take its place. Essentially this new food guide pyramid tells you the same story, but it now has added components to be able to help you better understand diet and your health.
This new food guide pyramid actually has a person climbing stairs up the side of the pyramid to show that regular exercise also needs to be included in your overall healthy eating habits. And instead of the horizontal lines that we are so used to seeing, the divisions now radiate down from the tip of the food guide pyramid. What this tells us is that although some food groups are better for us than others, some foods even within a group should only be taken in moderation.
You’ll also notice that this new food guide pyramid sports a dazzling array of rainbow colors as its divisional stripes, and that’s just to make the sections easier to differentiate. With six colored divisions you’ll go through Orange (Grains), Green (Vegetables), Red (Fruits), Yellow (Fats), Blue (Dairy), and Purple (Meats, Beans, Fish). Take a walk through this new food guide pyramid – you might be pleasantly surprised what you find inside.
What Is Organic Foods?
While most of us have heard about organic foods we may not have that much of an idea about what this term means. So where can you get this information without getting bogged down by the technical jargon. There are a number of different places like dictionaries, encyclopedias, television shows and even the internet. The main item to remember when you are looking for organic food definition is in many cases the standard answer.
The first thing to understand about organic food definition only covers the tip of the iceberg as the saying goes. Well the basics of organic food is quite simply food that is grown without any sort of man made substances being poured over it, around it and even inserted under it. The condition for the growing of the organic matter has to be composed of 100% natural environment.
Now that we have covered the organic food definition is short we should take a closer look at this subject. For any food to be classified as being an organic food it needs to be free from all genetically modified internal cell structures. The plant must be like the ones that you see growing in the wild – but ones that we can eat without getting poisoned – and their inner cell structure should not have been tampered with.
Next the land that you are choosing to plant these 100% organic plants should be absolutely free from all traces of chemicals. To allow the land time to recover from the abuse of these harmful products like chemicals and pesticides you should uproot any chemically treated plants. Then you will need to leave the land alone for about 2 to 4 years.
This time period will allow the land to recover from the various chemicals which were heaped on it. Once you are sure that the land is ready for planting begin by fertilizing the land with organic fertilizers. These fertilizers will help prepare the land for plants. The first phase of organic food definition includes the preparation of the land where the food is to be grown.
Now you can plant your organic plant into the soil. Using only techniques which are healthy for your garden or land you should make sure that friendly bugs and plants are used to protect your garden’s harvest from plant hungry insects.
The entire combination package of chemical free land, organically produced plants and environmentally safe pesticides – read spiders and ladybugs here – along with protective, sweet smelling (to us that is) plants is what is ultimately meant by the organic food definition.
The first thing to understand about organic food definition only covers the tip of the iceberg as the saying goes. Well the basics of organic food is quite simply food that is grown without any sort of man made substances being poured over it, around it and even inserted under it. The condition for the growing of the organic matter has to be composed of 100% natural environment.
Now that we have covered the organic food definition is short we should take a closer look at this subject. For any food to be classified as being an organic food it needs to be free from all genetically modified internal cell structures. The plant must be like the ones that you see growing in the wild – but ones that we can eat without getting poisoned – and their inner cell structure should not have been tampered with.
Next the land that you are choosing to plant these 100% organic plants should be absolutely free from all traces of chemicals. To allow the land time to recover from the abuse of these harmful products like chemicals and pesticides you should uproot any chemically treated plants. Then you will need to leave the land alone for about 2 to 4 years.
This time period will allow the land to recover from the various chemicals which were heaped on it. Once you are sure that the land is ready for planting begin by fertilizing the land with organic fertilizers. These fertilizers will help prepare the land for plants. The first phase of organic food definition includes the preparation of the land where the food is to be grown.
Now you can plant your organic plant into the soil. Using only techniques which are healthy for your garden or land you should make sure that friendly bugs and plants are used to protect your garden’s harvest from plant hungry insects.
The entire combination package of chemical free land, organically produced plants and environmentally safe pesticides – read spiders and ladybugs here – along with protective, sweet smelling (to us that is) plants is what is ultimately meant by the organic food definition.
What Is So Special About Mongolian Barbecue?
A Mongolian barbecue usually comprises raw seafood, thinly sliced meats, selected vegetables and enjoyed with rice. Mongolian barbecue is normally prepared on a flat metal surface.
To make the best Mongolian barbecue slice meat across the grain in 2-3 inch strips. Arrange meat and vegetable separately on platters. Prepare the sauce. Simmer soy sauce and garlic for few minutes in a saucepan. Strain and cool it. Add wine, sugar, ginger root, 2 cups of scallions or leeks, 2 cups of Chinese parsley. Refresh the sauce with some more scallions or leeks and parsley.
Assemble the barbecue and place the cooking appliance in the center table. Heat and grease the cooking surface. Scrape off the charred food bits and re-oil the cooking surface and resume cooking. Guests can put vegetables and meat on plates and place small portions on the cooking surface and spoon some of the sauce over the grilling food. Flip the food after one minute on the grill with chopsticks. Cook to the guest's desired doneness.
The favorite Mongolian Barbecues
Roasted lamb is the traditional Mongolian delicacy prepared in the honor of special guests. The local food of Mongolia is a blend of Mongolian and Chinese tastes. There is the influence of Muslim food and wide use of lamb in their dishes. Inner Mongolia raises a lot of cattle and their diet has a lot of dairy products.
Roasted lamb and cooked mutton are the signature dishes of Mongolian cuisine at celebrations like weddings and birthdays. It is customary for Mongolians to cut off a piece of meat from fatty tail of animal to first taste and let festivities begin. Another special feature of Mongolians is that they drink sour goat milk and not fresh cow milk.
Grilling the best Mongolian Barbecue
The Mongolian grilled lamb lettuce recipe may be of interest to you. You can start by placing all lamb ingredients in a flameproof dish to boil and simmer. Cover and cook for 2 hours. Pre-heat the grill to high heat. Grill the lamb until the skin is crispy. Warm the remaining sauce for 10-15 minutes and make it thick. Let the cooked lamb cool in air for 15 minutes. Remove bone and shred it and arrange on a serving plate. To serve take some spicy hot sauce, some cucumber, spring onions and lamb and roll up into a parcel.
The Mongolian national meals are Buuz, Khuushuur and Bansh, made with minced meat. The meat can be of anything from mutton, to beef, to camel, to horse or gazelle, seasoned with garlic or onion, covered with flour and steamed in boiling water, fried in oil and boiled in water. They consume large quantities of meat. This is to stave off the cold and long winters. Mongolians are basically nomadic herders and so dependence on animal product is natural. They rely less on seasonable foods like vegetables and fruits. Meat and dairy products, when sour in summer, is believed to clean the stomach.
To make the best Mongolian barbecue slice meat across the grain in 2-3 inch strips. Arrange meat and vegetable separately on platters. Prepare the sauce. Simmer soy sauce and garlic for few minutes in a saucepan. Strain and cool it. Add wine, sugar, ginger root, 2 cups of scallions or leeks, 2 cups of Chinese parsley. Refresh the sauce with some more scallions or leeks and parsley.
Assemble the barbecue and place the cooking appliance in the center table. Heat and grease the cooking surface. Scrape off the charred food bits and re-oil the cooking surface and resume cooking. Guests can put vegetables and meat on plates and place small portions on the cooking surface and spoon some of the sauce over the grilling food. Flip the food after one minute on the grill with chopsticks. Cook to the guest's desired doneness.
The favorite Mongolian Barbecues
Roasted lamb is the traditional Mongolian delicacy prepared in the honor of special guests. The local food of Mongolia is a blend of Mongolian and Chinese tastes. There is the influence of Muslim food and wide use of lamb in their dishes. Inner Mongolia raises a lot of cattle and their diet has a lot of dairy products.
Roasted lamb and cooked mutton are the signature dishes of Mongolian cuisine at celebrations like weddings and birthdays. It is customary for Mongolians to cut off a piece of meat from fatty tail of animal to first taste and let festivities begin. Another special feature of Mongolians is that they drink sour goat milk and not fresh cow milk.
Grilling the best Mongolian Barbecue
The Mongolian grilled lamb lettuce recipe may be of interest to you. You can start by placing all lamb ingredients in a flameproof dish to boil and simmer. Cover and cook for 2 hours. Pre-heat the grill to high heat. Grill the lamb until the skin is crispy. Warm the remaining sauce for 10-15 minutes and make it thick. Let the cooked lamb cool in air for 15 minutes. Remove bone and shred it and arrange on a serving plate. To serve take some spicy hot sauce, some cucumber, spring onions and lamb and roll up into a parcel.
The Mongolian national meals are Buuz, Khuushuur and Bansh, made with minced meat. The meat can be of anything from mutton, to beef, to camel, to horse or gazelle, seasoned with garlic or onion, covered with flour and steamed in boiling water, fried in oil and boiled in water. They consume large quantities of meat. This is to stave off the cold and long winters. Mongolians are basically nomadic herders and so dependence on animal product is natural. They rely less on seasonable foods like vegetables and fruits. Meat and dairy products, when sour in summer, is believed to clean the stomach.
The History Of Italian Food
While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.
The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.
Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.
Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles.
Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.
As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today – from the same durum wheat – which was cooked in ovens instead of boiled in water.
Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.
The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.
Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.
Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles.
Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.
As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today – from the same durum wheat – which was cooked in ovens instead of boiled in water.
Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.
When Did Soda Become Our Water?
Last night I met with my Wednesday night running group. During the run our conversation turned to the subject of drinking pop. A general consensus was many people drink soda as their only source of fluid. I found that really ironic, with all the commercials about bottled water. Everywhere I go I see bottled water. I thought that everyone drank water. But then again I am not everyone.
I was told that people think that it is ok to just drink pop because; there is water in soda pop. Well yes there is water, I must agree. What about carbonated water and sugar that are also added to soda. I just don’t believe that soda is as good for you as drinking water. What did they do before the invention of soda pop? Those poor cavemen only had water to drink.
Is it the sugar in pop that causes an addiction? I think that there is a comforting good feeling when people drink soda. Like having a treat with every time that a drink is taken.
I wonder if it’s the super sizing of all the fast food restaurants that have helped people become so addicted to pop. Or all the free refills that eating establishment’s offer.
Then I was told that people do not like the taste of water. This I can understand because I add lemon to the water that I drink a lot of the time. Does this make me just like a soda pop consumer?
I guess the whole point of all this ranting is that I was totally shocked to watch someone drink about a gallon of pop when eating supper. This same person describing in great detail to me how they wanted to be a great runner. The only thing that needed to be changed was to eat better. I found that so amazing. I guess that does not make anyone’s dream any less important because they drink a lot of soda pop.
I tried to explain why water is so important to this person. After a few sentences I realized that life only teaches words do not. I wonder if this needs to happen for all those in this world who want to do things their way.
I was told that people think that it is ok to just drink pop because; there is water in soda pop. Well yes there is water, I must agree. What about carbonated water and sugar that are also added to soda. I just don’t believe that soda is as good for you as drinking water. What did they do before the invention of soda pop? Those poor cavemen only had water to drink.
Is it the sugar in pop that causes an addiction? I think that there is a comforting good feeling when people drink soda. Like having a treat with every time that a drink is taken.
I wonder if it’s the super sizing of all the fast food restaurants that have helped people become so addicted to pop. Or all the free refills that eating establishment’s offer.
Then I was told that people do not like the taste of water. This I can understand because I add lemon to the water that I drink a lot of the time. Does this make me just like a soda pop consumer?
I guess the whole point of all this ranting is that I was totally shocked to watch someone drink about a gallon of pop when eating supper. This same person describing in great detail to me how they wanted to be a great runner. The only thing that needed to be changed was to eat better. I found that so amazing. I guess that does not make anyone’s dream any less important because they drink a lot of soda pop.
I tried to explain why water is so important to this person. After a few sentences I realized that life only teaches words do not. I wonder if this needs to happen for all those in this world who want to do things their way.
Tips For Hosting A True Texan BBQ Party
As the saying goes ‘Everything is big in Texas’, the Texan BBQ Party is no exception. You do not have to go to Texas. Stay where you are and we offer you swashing ideas for a Texan BBQ Party.
Set the backdrop
Texan BBQ Party will be a fun – frolicking experience for you and your guests. To be swept in the mood of Texan style party forgo the fancy flatware and get to the down-home approach. So set the stage for the Texan mood at your backyard.
Start with a dress code of faded blue jeans or head-to-spur fringe to keep the guests in a Texan frame of mind. You may bring out some posers with naughty slogans like – ‘high noon until the cows come home’ or ‘eat barbecue without a napkin’ etc. Spread a desperado décor by turning your backyard into tumbleweed-strewn dust bowl with straw on your deck or patio and hay bales for guests to sit. Cast-iron cookware, dinner bell, cowboy boots, saddles, horseshoes, bedrolls, wagon wheels, dried chilli pepper, rope, Texan flag and many more of your innovative ideas to bring the right mood. A county toe-tapping music by Texas born country artists is a must, without which it would be a big bore.
Unfold a red checked or denim tablecloth. For napkins, make some colorful bandanas tied with rope or even sheriff’s star work wonderfully at your Texan BBQ Party. Make ‘guest name cards’ to place on the tables, which makes them feel special. Add decorative centerpiece on clay pots with cactus or hide a pot in an old pair of boots and some fresh flowers in the pots.
A Texan’s mouth waters like the Colorado River for a slab of spareribs or a hunk of corn bread. The food turns attractive with mouth-watering varieties of special hot sauce. For adventurous guests add tortilla chips and funky salt and peppershakers. If possible keep the drinks in old styled washtub filled with ice.
Fun at the BBQ party
Guests may be unknown to each other. Bring in fun and break the ice with a dance lesson. Invite guests on the floor barefoot or with cowboy boots for a line dancing class.
Texas Hold’em is a fast and funny game of 2-10 people. The objective is to finish with the best poker hand and win the pot.
Cattle Corral is steer roping. Position a pint-sized wrangler a few feet away and try catching the cattle.
Squirt-gun-showdown to set a lit candle or an empty soda can and get your guests to shoot a water pistol to either knock out the flame or the can first.
Just because sun sets, it does not mean fun has to end, set up a campfire, which is legendary with Texas cowboys, and invite someone to strum a song on the six string to reach to the climax of Texan BBQ party.
Set the backdrop
Texan BBQ Party will be a fun – frolicking experience for you and your guests. To be swept in the mood of Texan style party forgo the fancy flatware and get to the down-home approach. So set the stage for the Texan mood at your backyard.
Start with a dress code of faded blue jeans or head-to-spur fringe to keep the guests in a Texan frame of mind. You may bring out some posers with naughty slogans like – ‘high noon until the cows come home’ or ‘eat barbecue without a napkin’ etc. Spread a desperado décor by turning your backyard into tumbleweed-strewn dust bowl with straw on your deck or patio and hay bales for guests to sit. Cast-iron cookware, dinner bell, cowboy boots, saddles, horseshoes, bedrolls, wagon wheels, dried chilli pepper, rope, Texan flag and many more of your innovative ideas to bring the right mood. A county toe-tapping music by Texas born country artists is a must, without which it would be a big bore.
Unfold a red checked or denim tablecloth. For napkins, make some colorful bandanas tied with rope or even sheriff’s star work wonderfully at your Texan BBQ Party. Make ‘guest name cards’ to place on the tables, which makes them feel special. Add decorative centerpiece on clay pots with cactus or hide a pot in an old pair of boots and some fresh flowers in the pots.
A Texan’s mouth waters like the Colorado River for a slab of spareribs or a hunk of corn bread. The food turns attractive with mouth-watering varieties of special hot sauce. For adventurous guests add tortilla chips and funky salt and peppershakers. If possible keep the drinks in old styled washtub filled with ice.
Fun at the BBQ party
Guests may be unknown to each other. Bring in fun and break the ice with a dance lesson. Invite guests on the floor barefoot or with cowboy boots for a line dancing class.
Texas Hold’em is a fast and funny game of 2-10 people. The objective is to finish with the best poker hand and win the pot.
Cattle Corral is steer roping. Position a pint-sized wrangler a few feet away and try catching the cattle.
Squirt-gun-showdown to set a lit candle or an empty soda can and get your guests to shoot a water pistol to either knock out the flame or the can first.
Just because sun sets, it does not mean fun has to end, set up a campfire, which is legendary with Texas cowboys, and invite someone to strum a song on the six string to reach to the climax of Texan BBQ party.
Thai Dishes Of 4 Regions
According to Thai medical treat-ment, Thai dishes which wholly contain every flavor have medicinal qualities. Ingredients are classified as the followings:
Hot and Spicy Flavor: Ginger, galangal, lemon grass, krachai (a kind of herb whose roots are used in cooking), pepper, horapha (sweet basil), chillies, onion, garlic, etc. have medicinal qualities to get rid of chest discomfort, help digestion, relieve stomach discomfort and stimulate appetite.
Bitter, Cool and Mild Flavor: Various kinds of vegetables such as fug (a kind of Thai squash or melon), young melon, dog-caea (a kind of flowers from a tree whose family is sesbania grandiflora Pers.), biter melon, taamlyn (a kind of plant whose family is Coccinia grandis Voigt.), eggplants, etc. are to stimulate appetite, relieve high fever, help digestion and nourish the body’chemical elements.
Sour Falvor: Lime, tamarind paste, maadun (a kind of tree whose family is Garcinia schomburgkiana Pierre.), mango, young leaves of maagok (a kind of big tree whose family is Spondias pinnata Kurz.), phaaktiew (a tree of Cratoxylum family) and taew (a tree of Cratoxylum maingayi Dyer. Family ) are laxatives, medicine to cure cough, get rid of phlegm and cure colds.
Astringent, Sweet, Creamy and Salty Flavor the flower cluster of the banana tree, coconut, shrimp paste and sugar are used to nourish tendons, the whole body and energy.
With medicinal herbs as main ingredients, Thai dishes are consideral the crown of all food, containing low calories as they are cooked with various kinds of local vegetables.
Local vegetables are medical herbs. To eat local vegetables, then, is to take Thai medicine. Nutrient and medicinal values are completely found in Thai, local vegetables.
The Thai people can have local vegetables for the whole year either in the rainy, summer, or cool seasons. Thao Yaa Naang (a kind of plant) with its young leaves, blossoms and fruits are edible. The leaves are crushed to get juice as an ingredient flavoring the pleasing taste of soups such as Bamboo soup, and Kaeng Kaea, etc.
Hot and Spicy Flavor: Ginger, galangal, lemon grass, krachai (a kind of herb whose roots are used in cooking), pepper, horapha (sweet basil), chillies, onion, garlic, etc. have medicinal qualities to get rid of chest discomfort, help digestion, relieve stomach discomfort and stimulate appetite.
Bitter, Cool and Mild Flavor: Various kinds of vegetables such as fug (a kind of Thai squash or melon), young melon, dog-caea (a kind of flowers from a tree whose family is sesbania grandiflora Pers.), biter melon, taamlyn (a kind of plant whose family is Coccinia grandis Voigt.), eggplants, etc. are to stimulate appetite, relieve high fever, help digestion and nourish the body’chemical elements.
Sour Falvor: Lime, tamarind paste, maadun (a kind of tree whose family is Garcinia schomburgkiana Pierre.), mango, young leaves of maagok (a kind of big tree whose family is Spondias pinnata Kurz.), phaaktiew (a tree of Cratoxylum family) and taew (a tree of Cratoxylum maingayi Dyer. Family ) are laxatives, medicine to cure cough, get rid of phlegm and cure colds.
Astringent, Sweet, Creamy and Salty Flavor the flower cluster of the banana tree, coconut, shrimp paste and sugar are used to nourish tendons, the whole body and energy.
With medicinal herbs as main ingredients, Thai dishes are consideral the crown of all food, containing low calories as they are cooked with various kinds of local vegetables.
Local vegetables are medical herbs. To eat local vegetables, then, is to take Thai medicine. Nutrient and medicinal values are completely found in Thai, local vegetables.
The Thai people can have local vegetables for the whole year either in the rainy, summer, or cool seasons. Thao Yaa Naang (a kind of plant) with its young leaves, blossoms and fruits are edible. The leaves are crushed to get juice as an ingredient flavoring the pleasing taste of soups such as Bamboo soup, and Kaeng Kaea, etc.
Food For Health Thai Food
There are no less than 200-300 Thai dishes. Each has its own characteristics in flavor and feature.
It is not difficult to cook in the pre-historic era. Humans began their eating with raw trees: flowers, leaves, roots and bulbs. After having tasted the vagetables’bland flavor, they added some sour ones to make tastier, or mixed variety of vegetables. Later, they knew how to make simple cooking, for example, burning vegetables or putting rice into roasted bamboo (which was called “kaawlaam” or a glutinous rice with coconut cream topping stuffed in a bamboo section and roasted). As the time passed by, they knew how to cook in various ways: frying, making soup or curry, steaming, making yam (salad) and preserving.
Food cooking is both science and art. Some foods need time, man power and delicacy in cooking, including an artistic decoration. Cooperation in cooking helps create unity and warmth among family members.
The process of Thai cuisine explains Thai life: its tradition, custom and culture as well as confirms that Thai family is a big one in which its members live together with warm relationship. In cooking Thai food, family members have their share of helping, as a teamwork. Either the grown ups or the young ones, males or females, can participate. In some old families, the elders knew how to manage the young off springs giving their hands in cooking. Small kids could help with light works, e.g., nipping off miniature egg plants, or sweet basils from the stem; whereas the bigger ones could peel onions, garlics, pluck off vegetables, squeeze coconut meat, and pound chillies and spices, for example.
Accordingly, it is clearly seen that food cooking creates closeness among family members in talking and chatting to one another. Young kids knew how to help, and to cook as well as to be trained to have responsibility and discipline in working. The whole family, then, has a warm relationship and in turn produces worthy people for society in general.
Names:
Thai food always has its meaningful names which indicate its features or methods of cooking. Khanom Pui Fai is light, soft and yellowish white like cotton wool. Mi Krop (Crispy noodles) must be crispy. In the old days, most Thai people usually had a sense of humour and they often named foods, poetically, to stimulate the appetite. Among those foods are Jorka Lonson (Black bean in coconut milk), Naree Jaamseen (Banana in coconut milk) Ho Mujcha Chailai (Steamed curried fish), Paad Paakdong Fong Raga (Pickled vegetable fried with egg)
The Flavor of Thai food:
Regional Dishes :
The North: The food of the North has its light flavor, with a little spices, not very hot with chillies, not salty and without sugar, except in Phak Jo, Kaeng Kae, Kaeng Oom Moo, Sai Uaa, etc.
The North-East:The North-Eastern food has a strong flavor with chillies, salt, herbs and spices. Examples are Lap Pradook, Som Tom, Oomsab Tomsab, etc.
The Centre:The Central food has a moderate flavor with herbs and sugar. Kaeng Khieo Wan, Kaeng Som, Tom Yam, Tom Khaa Kai, Phanaeng, Choochee, are examples.
The South:The South has a very strong flavor of food with spicy herbs. Examples are fried or grilled tumeric-powdered fish, Kaeng Lyan, Tom Som, Pla Krabok and Kaeng Taipla.
It is not difficult to cook in the pre-historic era. Humans began their eating with raw trees: flowers, leaves, roots and bulbs. After having tasted the vagetables’bland flavor, they added some sour ones to make tastier, or mixed variety of vegetables. Later, they knew how to make simple cooking, for example, burning vegetables or putting rice into roasted bamboo (which was called “kaawlaam” or a glutinous rice with coconut cream topping stuffed in a bamboo section and roasted). As the time passed by, they knew how to cook in various ways: frying, making soup or curry, steaming, making yam (salad) and preserving.
Food cooking is both science and art. Some foods need time, man power and delicacy in cooking, including an artistic decoration. Cooperation in cooking helps create unity and warmth among family members.
The process of Thai cuisine explains Thai life: its tradition, custom and culture as well as confirms that Thai family is a big one in which its members live together with warm relationship. In cooking Thai food, family members have their share of helping, as a teamwork. Either the grown ups or the young ones, males or females, can participate. In some old families, the elders knew how to manage the young off springs giving their hands in cooking. Small kids could help with light works, e.g., nipping off miniature egg plants, or sweet basils from the stem; whereas the bigger ones could peel onions, garlics, pluck off vegetables, squeeze coconut meat, and pound chillies and spices, for example.
Accordingly, it is clearly seen that food cooking creates closeness among family members in talking and chatting to one another. Young kids knew how to help, and to cook as well as to be trained to have responsibility and discipline in working. The whole family, then, has a warm relationship and in turn produces worthy people for society in general.
Names:
Thai food always has its meaningful names which indicate its features or methods of cooking. Khanom Pui Fai is light, soft and yellowish white like cotton wool. Mi Krop (Crispy noodles) must be crispy. In the old days, most Thai people usually had a sense of humour and they often named foods, poetically, to stimulate the appetite. Among those foods are Jorka Lonson (Black bean in coconut milk), Naree Jaamseen (Banana in coconut milk) Ho Mujcha Chailai (Steamed curried fish), Paad Paakdong Fong Raga (Pickled vegetable fried with egg)
The Flavor of Thai food:
Regional Dishes :
The North: The food of the North has its light flavor, with a little spices, not very hot with chillies, not salty and without sugar, except in Phak Jo, Kaeng Kae, Kaeng Oom Moo, Sai Uaa, etc.
The North-East:The North-Eastern food has a strong flavor with chillies, salt, herbs and spices. Examples are Lap Pradook, Som Tom, Oomsab Tomsab, etc.
The Centre:The Central food has a moderate flavor with herbs and sugar. Kaeng Khieo Wan, Kaeng Som, Tom Yam, Tom Khaa Kai, Phanaeng, Choochee, are examples.
The South:The South has a very strong flavor of food with spicy herbs. Examples are fried or grilled tumeric-powdered fish, Kaeng Lyan, Tom Som, Pla Krabok and Kaeng Taipla.
The Secret To Completing Your Space
People might not know it, but when you really want to bring the look and feel of your space together, it is the little things that make it all happen. Like, the paintings on the wall and the little personal touches throughout your entire space. So, these little things cannot be overlooked and one important little thing that every home needs are fabulous end tables, because without them, your space will not be complete.
When it comes to end tables, there are many different styles, designs, and shapes to choose from. The basic design of one will include a table top area or base that is supported by four legs. Over the years, there have been many variations made to this design including ones that have a pedestal design with just a single supporting stand to others that even nest within themselves. Some will even have drawers, shelves, and cabinets that are perfect for stowing away any items that you might have. They can also be crafted from many lovely materials including wood, like pine or oak, along with metal, glass, stone, and some will even have leather coverings. With these different materials comes many lovely decorative looks that would surely enhance the appearance of your space. For a quick way to see all of the selection, do not make the mistake of hopping into your car and going to the furniture store. Instead, just turn on the family computer and do some online shopping on the Internet. It is fast and makes comparison shopping a breeze.
All of the different options mean that you can easily find the end tables that will perfectly fit into your space. Like in your living room for example, maybe you have a vintage vibe going on with the furnishings that you already have an antique look and feel to them. Then, a great choice for you are ones that are crafted out of wood, featuring an antique cherry finish along with intricate detailing and scrollwork. Or, maybe your living room has more of a contemporary feel to it. A lovely option for you would be one that features the same contemporary design that is made out of metal and glass with a bold, eye-catching appearance that is sure to please. All in all, there are many options to choose from including those that are plain and simple, to others that are very, very elaborate and everything else in between. And, along with being a wonderful choice for your living room, you could also place one at the end of a hallway, in an office, dining room, or bedroom area.
So, if you really want to bring your space together, then you need to have the little things in place, especially end tables. Not only do they provide a nice decorative touch to the rooms in your home, but they are also a practical item for storing and displaying your stuff. Really, every home needs them and without them your space just would not be complete.
When it comes to end tables, there are many different styles, designs, and shapes to choose from. The basic design of one will include a table top area or base that is supported by four legs. Over the years, there have been many variations made to this design including ones that have a pedestal design with just a single supporting stand to others that even nest within themselves. Some will even have drawers, shelves, and cabinets that are perfect for stowing away any items that you might have. They can also be crafted from many lovely materials including wood, like pine or oak, along with metal, glass, stone, and some will even have leather coverings. With these different materials comes many lovely decorative looks that would surely enhance the appearance of your space. For a quick way to see all of the selection, do not make the mistake of hopping into your car and going to the furniture store. Instead, just turn on the family computer and do some online shopping on the Internet. It is fast and makes comparison shopping a breeze.
All of the different options mean that you can easily find the end tables that will perfectly fit into your space. Like in your living room for example, maybe you have a vintage vibe going on with the furnishings that you already have an antique look and feel to them. Then, a great choice for you are ones that are crafted out of wood, featuring an antique cherry finish along with intricate detailing and scrollwork. Or, maybe your living room has more of a contemporary feel to it. A lovely option for you would be one that features the same contemporary design that is made out of metal and glass with a bold, eye-catching appearance that is sure to please. All in all, there are many options to choose from including those that are plain and simple, to others that are very, very elaborate and everything else in between. And, along with being a wonderful choice for your living room, you could also place one at the end of a hallway, in an office, dining room, or bedroom area.
So, if you really want to bring your space together, then you need to have the little things in place, especially end tables. Not only do they provide a nice decorative touch to the rooms in your home, but they are also a practical item for storing and displaying your stuff. Really, every home needs them and without them your space just would not be complete.
Wednesday, April 27, 2011
The Top 3 Ways To Eat More Greens
tral components of any healthy diet is eating a sufficient quantity of greens. Yet 95% of people who follow a health diet, do not consume enough green leafy vegetables.
I'll admit, I often have trouble (or sometimes even lack the desire) to eat my greens. There are days when I just don't eat enough of them. I know greens are good. I know I need to eat more greens but I just don't do it.
And then I discovered a fun way to get more greens into my diet. Here are my Top-3 Ways to get more greens into your diet.
1. Make Green Smoothies
Green smoothies are great and my favorite way to consume a large quantity of greens! When I first heard about green smoothies I was a little skeptical about blending fruit and greens and was surprised by the result.
Here are some recipes from my ebook Smoothies for Optimal Health.
Berry Roman Smoothie
1 cup strawberries
2 whole bananas
1/2 bunch romain
1/2 to 1 cup water
Blend fruit and water. Add romaine lettuce. Enjoy.
Being Green Smoothie
2 cups fresh spinach
1 whole grated cucumber or carrot
2 whole bananas
1 whole orange
3 whole apples, juiced
In a blender, whirl together all ingredients until thick and smooth.
2. Make Blended Salads
Once you've gotten used to the taste of greens in your smoothies, you can graduate to making blended salads. You can transition gradually by reducing the amount of fruit in your smoothie and increasing the quantity of greens. Gaspacho is a type of blended salad. Here is one of my favorite recipes (though I will admit it took me a while to get used to the taste and texture of blended salads).
Blended Salad
2 medium tomatoes, roughly chopped
2 ribs of celery
4 leaves lettuce (big)
1 big handful spinach
1 green onion
1/2 avocado
1/4 cup parsley
2 Tbs. dulse flakes
1 Tbs. nori flakes (optional)
Water if needed
Blend the tomatoes together, and add the rest of the ingredients progressively. Use water only if you need to. A blended salad should be quite thick.
3. Find One Good Healthy Salad Dressing
A funny thing happened once I started consuming more greens in my diet. I started to dislike some of my favorite "healthy" dressings. My tastebuds lurched at the taste of olive oil. So I compiled a collection of healthy salad dressings in my ebook "The Top 70 Healthy Salad Dressings You Can Make in Less Than 2 Minutes"
Here's a recipe to get you started.
2 tomatoes or cucumbers
2 Tbs. apple cider vinegar or lemon juice
1 cup fresh dill
1 small avocado
Blend tomatoes and add other ingredients progressively. Blend until smoothie. Add other seasonings if desired. Use more water if necessary.
We know greens are good for us and we should all strive to get more greens in our diet but don't force yourself to eat more greens if you don't like them! You'll get sick easily. Instead, let your innate hunger for greens come back naturally, by slowly incorporating more greens in your diet in the form of green smoothies, blended salads, etc. You'll find that as your diet starts to become cleaner, you will naturally crave more greens and raw foods.
I'll admit, I often have trouble (or sometimes even lack the desire) to eat my greens. There are days when I just don't eat enough of them. I know greens are good. I know I need to eat more greens but I just don't do it.
And then I discovered a fun way to get more greens into my diet. Here are my Top-3 Ways to get more greens into your diet.
1. Make Green Smoothies
Green smoothies are great and my favorite way to consume a large quantity of greens! When I first heard about green smoothies I was a little skeptical about blending fruit and greens and was surprised by the result.
Here are some recipes from my ebook Smoothies for Optimal Health.
Berry Roman Smoothie
1 cup strawberries
2 whole bananas
1/2 bunch romain
1/2 to 1 cup water
Blend fruit and water. Add romaine lettuce. Enjoy.
Being Green Smoothie
2 cups fresh spinach
1 whole grated cucumber or carrot
2 whole bananas
1 whole orange
3 whole apples, juiced
In a blender, whirl together all ingredients until thick and smooth.
2. Make Blended Salads
Once you've gotten used to the taste of greens in your smoothies, you can graduate to making blended salads. You can transition gradually by reducing the amount of fruit in your smoothie and increasing the quantity of greens. Gaspacho is a type of blended salad. Here is one of my favorite recipes (though I will admit it took me a while to get used to the taste and texture of blended salads).
Blended Salad
2 medium tomatoes, roughly chopped
2 ribs of celery
4 leaves lettuce (big)
1 big handful spinach
1 green onion
1/2 avocado
1/4 cup parsley
2 Tbs. dulse flakes
1 Tbs. nori flakes (optional)
Water if needed
Blend the tomatoes together, and add the rest of the ingredients progressively. Use water only if you need to. A blended salad should be quite thick.
3. Find One Good Healthy Salad Dressing
A funny thing happened once I started consuming more greens in my diet. I started to dislike some of my favorite "healthy" dressings. My tastebuds lurched at the taste of olive oil. So I compiled a collection of healthy salad dressings in my ebook "The Top 70 Healthy Salad Dressings You Can Make in Less Than 2 Minutes"
Here's a recipe to get you started.
2 tomatoes or cucumbers
2 Tbs. apple cider vinegar or lemon juice
1 cup fresh dill
1 small avocado
Blend tomatoes and add other ingredients progressively. Blend until smoothie. Add other seasonings if desired. Use more water if necessary.
We know greens are good for us and we should all strive to get more greens in our diet but don't force yourself to eat more greens if you don't like them! You'll get sick easily. Instead, let your innate hunger for greens come back naturally, by slowly incorporating more greens in your diet in the form of green smoothies, blended salads, etc. You'll find that as your diet starts to become cleaner, you will naturally crave more greens and raw foods.
Ingredient Profile: The Onion
Believe it or not, I actually hate onions in my food. Whenever I detect the sharp and pungent flavor of an onion in my meal, I cringe to myself a little and slowly pick through my food, trying to avoid the onions at all costs. So why am I writing an article about them? Well as it turns out, I'm alone in my opinion on onions...and the rest of you Americans and world-class citizens love the bulby oddities. So who am I to deny you an onion education -we wouldn't want you crying over an onion, would we? Oh but you already have.
So here's my guide to the onion. I hope you find it helpful as we'll go through some of its history, some interesting facts, and of course - the best of the best onion recipes.
The National Onion Association classifies onions into two categories: spring/summer fresh onions and the fall/winter storage variety. These fresher onions are available April through August while the dryer storage onions turn up more often August through April. Both come in red, white and yellow forms, but the spring/summer onions are said to be sweeter, moister, and milder. Therefore used in sweeter dishes, the fall/winter kind is used for savory dishes.
The most common onion is the yellow onion. Not only is most of American onion production (for more information on domestic onion production, click here) focused on yellow onions, but their full flavor is suitable for a wide range of cooking, most notable French Onion Soup. Red onions are used more often in salads, and other fresh uses, or for grilling or broiling, according to the National Onion Association. White onions show up quite a bit in Mexican cuisine and have a sweet flavor when sauteed. Others argue All of these varieties range in size - from 1 inch to 4.5 inches in diameter. For a more specific guide to the different varieties of onions including vidalia, walla walla, and Texas, click here.
"Onions should be firm and heavy for their size. Avoid onions that have sprouted or that have an odor, or that have green or moldy blemishes," says Cooks Thesaurus, who offers up some helpful advice on purchasing and cooking onions.
Another way to classify an onion is by its type: bulb, multiplier (a derivation of the bulb onion) or tree onions. The most common form is bulb, which includes the sweet onions like vidalia, and all the colored varieties we've just discussed. But if you noticed,
The top onion producer in 2005, according to the UN Food and Agriculture Organization, was China, followed by India, who was followed by the United States. The third top onion producer, Americans harvested 3.3 million tons of onions in 2005.
Celebrating the Onion
Idaho-Eastern Oregon Onion Festival
Why do onions make us cry?
You've probably noticed that when you cut up a raw onion, your eyes start to tear. A common problem for every onion chopper, this happens because of the enzymes in an onion. Since the onion is being chopped, the cells are being broken - allowing the enzymes to be released. The enzymes in an onion are called allianases and they react to the sulfides in the onion-chopping environment to create a sulfuric acid gas. This gas is immediately composed and released into the air, therefore reaching your eyes. Our eyes' nerve endings are irritated by sulfuric acid, therefore inducing uncontrollable "crying."
Cooks Thesauraus recommends chilling onions first to avoid tearing. "If you're prone to crying while cutting onions, try chilling them first, then peeling them under running water. Always cook onions over low or medium heat, since they become bitter at high temperatures."
Onion Recipes Worth Crying Over
Onions turn up in all sorts of dishes, from appetizers and soups even to desserts. They are one of the most widely used ingredient, not just across dishes but across cultural cuisine. Here are some recipes worth trying out:
Recipes that focus on onions:
Tandoori Onion Salad
Onions Au Gratin
Caramelized Red Bell Peppers and Onions
French Onion Soup
Brown-Braised Onions
Baked Onions
Onion Tart (Pissaladiere)
Onion Bhajis
Indian Pickled Onions
Tomato and Onion Salad with Tahini Dressing
Onion Rings
Recipes that use onion as a supplement:
Onion Meatball Supper
Braised Artichokes with Little Onions and Bacon
Grilled Sirloin and Red Onions with Blue Cheese Butter
Onion Chicken Breasts
Cranberry Onion Pork Roast
Grilled Bratwurst and Onion Sandwiches
Onion-Beef Fettucine
Corn and Onion Casserole
So here's my guide to the onion. I hope you find it helpful as we'll go through some of its history, some interesting facts, and of course - the best of the best onion recipes.
The National Onion Association classifies onions into two categories: spring/summer fresh onions and the fall/winter storage variety. These fresher onions are available April through August while the dryer storage onions turn up more often August through April. Both come in red, white and yellow forms, but the spring/summer onions are said to be sweeter, moister, and milder. Therefore used in sweeter dishes, the fall/winter kind is used for savory dishes.
The most common onion is the yellow onion. Not only is most of American onion production (for more information on domestic onion production, click here) focused on yellow onions, but their full flavor is suitable for a wide range of cooking, most notable French Onion Soup. Red onions are used more often in salads, and other fresh uses, or for grilling or broiling, according to the National Onion Association. White onions show up quite a bit in Mexican cuisine and have a sweet flavor when sauteed. Others argue All of these varieties range in size - from 1 inch to 4.5 inches in diameter. For a more specific guide to the different varieties of onions including vidalia, walla walla, and Texas, click here.
"Onions should be firm and heavy for their size. Avoid onions that have sprouted or that have an odor, or that have green or moldy blemishes," says Cooks Thesaurus, who offers up some helpful advice on purchasing and cooking onions.
Another way to classify an onion is by its type: bulb, multiplier (a derivation of the bulb onion) or tree onions. The most common form is bulb, which includes the sweet onions like vidalia, and all the colored varieties we've just discussed. But if you noticed,
The top onion producer in 2005, according to the UN Food and Agriculture Organization, was China, followed by India, who was followed by the United States. The third top onion producer, Americans harvested 3.3 million tons of onions in 2005.
Celebrating the Onion
Idaho-Eastern Oregon Onion Festival
Why do onions make us cry?
You've probably noticed that when you cut up a raw onion, your eyes start to tear. A common problem for every onion chopper, this happens because of the enzymes in an onion. Since the onion is being chopped, the cells are being broken - allowing the enzymes to be released. The enzymes in an onion are called allianases and they react to the sulfides in the onion-chopping environment to create a sulfuric acid gas. This gas is immediately composed and released into the air, therefore reaching your eyes. Our eyes' nerve endings are irritated by sulfuric acid, therefore inducing uncontrollable "crying."
Cooks Thesauraus recommends chilling onions first to avoid tearing. "If you're prone to crying while cutting onions, try chilling them first, then peeling them under running water. Always cook onions over low or medium heat, since they become bitter at high temperatures."
Onion Recipes Worth Crying Over
Onions turn up in all sorts of dishes, from appetizers and soups even to desserts. They are one of the most widely used ingredient, not just across dishes but across cultural cuisine. Here are some recipes worth trying out:
Recipes that focus on onions:
Tandoori Onion Salad
Onions Au Gratin
Caramelized Red Bell Peppers and Onions
French Onion Soup
Brown-Braised Onions
Baked Onions
Onion Tart (Pissaladiere)
Onion Bhajis
Indian Pickled Onions
Tomato and Onion Salad with Tahini Dressing
Onion Rings
Recipes that use onion as a supplement:
Onion Meatball Supper
Braised Artichokes with Little Onions and Bacon
Grilled Sirloin and Red Onions with Blue Cheese Butter
Onion Chicken Breasts
Cranberry Onion Pork Roast
Grilled Bratwurst and Onion Sandwiches
Onion-Beef Fettucine
Corn and Onion Casserole
Healthy Eating Tips For Busy Moms
Moms are constantly on the go. Whether you are a working mom or a stay-at-home mother, it is hard to find the time to sit and eat a meal, let alone a healthy one. Here are a few tips to sneak that healthy eating into the busiest of schedules.
Exercise is important but eating is the best way to get the nutrition that you need to keep the body healthy. If your eating habits are poor, then the benefits of exercise are decreased. In essence, you are working against yourself.
The world of work has necessitated the need for instant everything, including food. If you don’t have time for breakfast, you grab a pre-packaged granola bar. For lunch, you eat a frozen microwaveable meal and grab a soda from the vending machine. Dinner comes from a fast food restaurant or other takeout place.
For a busy mom, this type of processed eating is not going to yield the energy she needs to make it through the day successfully. These foods may be okay in a pinch, but they definitely should not be the rule of thumb. Healthy eating habits for mom also translate into healthy eating habits for the rest of the family as well.
Let’s start with what mom needs to eat. No more than twelve ounces of protein are needed per day. People don’t realize that getting that much protein is not hard. Usually we are getting too much protein which gets stored in the body as fat. One or two servings of fruit and five to seven servings of vegetables are recommended each day. Fats should be kept to a minimum with most being unsaturated oils. Carbohydrates should come in the form of whole grains, beans, and legumes. Very little processed sugar should be consumed.
The best way to achieve this is pre-planning. The evening before, plan what you will eat the next day. Package your snacks into portion sizes and put together your meals.
Weekends are a good time to cook several meals for the week ahead. This way, the meals can be separated into containers and frozen to be warmed up later. Because you have prepared the food, you know what types of ingredients are in it.
If you plan to be out during lunch, fix a salad or other meal that does not need refrigeration. If it does, carry an insulated lunch bag with an ice pack. This way, you are never without something healthy to eat.
A busy mother can still be a healthy mother. Use weekends to prepare future meals. Get the family involved to lessen the work and increase the variety of the meals.
Exercise is important but eating is the best way to get the nutrition that you need to keep the body healthy. If your eating habits are poor, then the benefits of exercise are decreased. In essence, you are working against yourself.
The world of work has necessitated the need for instant everything, including food. If you don’t have time for breakfast, you grab a pre-packaged granola bar. For lunch, you eat a frozen microwaveable meal and grab a soda from the vending machine. Dinner comes from a fast food restaurant or other takeout place.
For a busy mom, this type of processed eating is not going to yield the energy she needs to make it through the day successfully. These foods may be okay in a pinch, but they definitely should not be the rule of thumb. Healthy eating habits for mom also translate into healthy eating habits for the rest of the family as well.
Let’s start with what mom needs to eat. No more than twelve ounces of protein are needed per day. People don’t realize that getting that much protein is not hard. Usually we are getting too much protein which gets stored in the body as fat. One or two servings of fruit and five to seven servings of vegetables are recommended each day. Fats should be kept to a minimum with most being unsaturated oils. Carbohydrates should come in the form of whole grains, beans, and legumes. Very little processed sugar should be consumed.
The best way to achieve this is pre-planning. The evening before, plan what you will eat the next day. Package your snacks into portion sizes and put together your meals.
Weekends are a good time to cook several meals for the week ahead. This way, the meals can be separated into containers and frozen to be warmed up later. Because you have prepared the food, you know what types of ingredients are in it.
If you plan to be out during lunch, fix a salad or other meal that does not need refrigeration. If it does, carry an insulated lunch bag with an ice pack. This way, you are never without something healthy to eat.
A busy mother can still be a healthy mother. Use weekends to prepare future meals. Get the family involved to lessen the work and increase the variety of the meals.
Friday, April 22, 2011
You Say "Tomato, "I Say "Deadly Poison"
Legend has it that a hardy Colonel named Robert Gibbon Johnson, tired of his superstitious and uninformed countrymen’s refusal to touch or eat tomatoes, sat in front of the Salem, New Jersey Courthouse with a basket full of the little red fruits. To the shock, horror, and eventual awe of the 2,000 person crowd, he consumed every last tomato without dropping dead.
Of course this isn’t true, nor are any other claims of American leeriness of tomato consumption. But there are plenty of foods we don’t eat because we think they’re bad for us when in reality they’re not. Let’s take a trip down memory lane and look at some misunderstood foods!
The Egg: harbinger of doom?
The humble egg, a baking and dietary staple nearly everywhere on earth, has hit its share of rough times. Though it’s an incredible source of protein and choline, an egg’s yolk also contains a large amount of cholesterol—cholesterol which was thought to be utterly terrible for the body. However, there’s endless dissent, with some researchers claiming that an egg’s cholesterol actually lowers “bad” cholesterol and raises “good” cholesterol, with other scientists claiming the opposite. Combine this hotly-contested nutritional value with the salmonella scare (how many times did mom tell you not to eat cookie dough?) and you get one woeful reputation for such a delicious and useful food.
Sure, you shouldn’t pig out on eggs every day, but by using them properly you can enjoy the taste—and the protein—without having to resort to egg whites in a carton!
Some good egg recipes include:
Scrambled Eggs in Baby Brioches with Smoked Salmon and Asparagus
Eggs Sardou
Egg Puff-Muffins
Old-Fashioned Egg Noodles
Coffee: those jitters are just the caffeine.
You remember the turning point. Suddenly health experts everywhere started talking about the perils of coffee and the dangers of caffeine. Gloomily, coffee drinkers everywhere switched to decaf or learned to get more sleep at night (God forbid). But while too much coffee is certainly bad for your health (go here to see some alternatives), drinking a moderate amount actually helps with more than your fatigue!
Coffee is rich in antioxidants, vitamins, and other important nutritional components. Drinking three to five cups daily, researchers say, can lower the risk of Alzheimer’s, kidney stones, Parkinson’s, depression, and suicide. And to think, it keeps you awake, too!
Chocolate: well, maybe...
The bane of overindulgent foodies and fat kids everywhere, our favorite sweet has caught a bad rap, but is it fully deserved? The jury’s still out on this one, because while studies have shown chocolate has a positive effect on HDL cholesterol and plenty of antioxidants, it’s still, well, chocolate. Just like red wine, chocolate can offer some nice health benefits, but make sure you moderate intake. A few ounces per week ought to do it!
Try some of these chocolate recipes:
Chocolate Chestnut Mousse
Easy Chocolate Truffles
Chocolate Brownies
German Chocolate Martini
But of course, while we’ve certainly got some much-maligned foods given an unfair rap by the public, there are other foods. Wolves in sheep’s clothing, if you will. These started out “healthy,” but eager consumers got more than they bargained for. It's fascinating, watching the tide turn from public approval to public shun. First on the list and perhaps most infamous is…
Margarine: healthier than butter! We think.
Margarine first appeared on the scene in 1870, when Emperor Louis Napoleon III offered a reward to any man who could devise a substitute for butter. Louis himself wouldn’t be eating this, of course; it was meant for feeding soldiers and the poor. A Provencal man named Hippolyte Mège-Mouriez invented the first margarine, it since then the spread—based on an emulsification of natural oils in water—has proliferated and developed all around the world.
Proponents of margarine pointed out its lower saturated fat content and fewer calories than butter, and many an American child remembers his mother buying margarine to make healthier chow. Of course, there was an unforeseen downside to the partial hydrogenation process used to make margarine: trans fats. Unlike saturated and unsaturated fats, which at least hold some nutritional value, trans fats are completely devoid of anything remotely resembling health benefits. They are literally worthless, and it was only relatively recently that margarine cleaned up its image and dropped the trans fats. Same goes for margarine’s harder, whiter cousin, shortening.
Coca-Cola: cures what ails you! Including proper body mass.
Though it’s now criticized as a sweet indulgence riddled with unhealthy ingredients, Coke started out as a cure-all. When it first hit the market in 1885, its creator John S. Pemberton marketed the bubbly drink as a cure-all health tonic utilizing the “properties of the wonderful Coca plant and the famous Cola nuts.”
Yep, coca plant, as in the source of cocaine. At one time the company’s secret recipe actually contained several milligrams of the drug, which was eventually dropped in favor of non-narcotic coca leaves. To this day, Coca-Cola is the only company allowed to import coca leaves into the United States. Fortunately, people quickly realized that while Coke was delicious, it wasn’t exactly healthy. Of course, we still drink it by the millions of gallons, but at least we don’t think it’s good for us.
Olestra: finally, fatty taste and no [major] consequences!
Consumer goods megacompany Proctor and Gamble’s invention Olestra, originally developed to help premature babies absorb fat, quickly showed a more commercially viable use. Its fat molecules are so huge and its compounds are so active that it passes unabsorbed through the digestive tract. Think of the implications: endless savory snacks, all tasting great but completely fat-free!
Unfortunately, the stuff turned out to have some deeply unpleasant side-effects, including the infamous “anal leakage” which Proctor and Gamble fought desperately to downplay. Olestra chips (including brands like Fritos WOW) remain on the market today, but are quickly vanishing from shelves, and it ain’t because we’re buying them.
So, dear readers, what have we learned? Simple: next time someone claims a food is all bad or all good, don’t take that claim at face value. Just imagine: what if someone claimed broccoli made your hair fall out?
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
WORLD'S BEST WILDLIFE PHOTOS
Amazing Filter
VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
VIRGINE DESI
ART OF LIFE
FASHION OF LIFE
DREAMY HEALTH
FEATURE TECHNOLOGY
PHOTOS WAR
SECRET OF EARN MONEY ONLINE
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Of course this isn’t true, nor are any other claims of American leeriness of tomato consumption. But there are plenty of foods we don’t eat because we think they’re bad for us when in reality they’re not. Let’s take a trip down memory lane and look at some misunderstood foods!
The Egg: harbinger of doom?
The humble egg, a baking and dietary staple nearly everywhere on earth, has hit its share of rough times. Though it’s an incredible source of protein and choline, an egg’s yolk also contains a large amount of cholesterol—cholesterol which was thought to be utterly terrible for the body. However, there’s endless dissent, with some researchers claiming that an egg’s cholesterol actually lowers “bad” cholesterol and raises “good” cholesterol, with other scientists claiming the opposite. Combine this hotly-contested nutritional value with the salmonella scare (how many times did mom tell you not to eat cookie dough?) and you get one woeful reputation for such a delicious and useful food.
Sure, you shouldn’t pig out on eggs every day, but by using them properly you can enjoy the taste—and the protein—without having to resort to egg whites in a carton!
Some good egg recipes include:
Scrambled Eggs in Baby Brioches with Smoked Salmon and Asparagus
Eggs Sardou
Egg Puff-Muffins
Old-Fashioned Egg Noodles
Coffee: those jitters are just the caffeine.
You remember the turning point. Suddenly health experts everywhere started talking about the perils of coffee and the dangers of caffeine. Gloomily, coffee drinkers everywhere switched to decaf or learned to get more sleep at night (God forbid). But while too much coffee is certainly bad for your health (go here to see some alternatives), drinking a moderate amount actually helps with more than your fatigue!
Coffee is rich in antioxidants, vitamins, and other important nutritional components. Drinking three to five cups daily, researchers say, can lower the risk of Alzheimer’s, kidney stones, Parkinson’s, depression, and suicide. And to think, it keeps you awake, too!
Chocolate: well, maybe...
The bane of overindulgent foodies and fat kids everywhere, our favorite sweet has caught a bad rap, but is it fully deserved? The jury’s still out on this one, because while studies have shown chocolate has a positive effect on HDL cholesterol and plenty of antioxidants, it’s still, well, chocolate. Just like red wine, chocolate can offer some nice health benefits, but make sure you moderate intake. A few ounces per week ought to do it!
Try some of these chocolate recipes:
Chocolate Chestnut Mousse
Easy Chocolate Truffles
Chocolate Brownies
German Chocolate Martini
But of course, while we’ve certainly got some much-maligned foods given an unfair rap by the public, there are other foods. Wolves in sheep’s clothing, if you will. These started out “healthy,” but eager consumers got more than they bargained for. It's fascinating, watching the tide turn from public approval to public shun. First on the list and perhaps most infamous is…
Margarine: healthier than butter! We think.
Margarine first appeared on the scene in 1870, when Emperor Louis Napoleon III offered a reward to any man who could devise a substitute for butter. Louis himself wouldn’t be eating this, of course; it was meant for feeding soldiers and the poor. A Provencal man named Hippolyte Mège-Mouriez invented the first margarine, it since then the spread—based on an emulsification of natural oils in water—has proliferated and developed all around the world.
Proponents of margarine pointed out its lower saturated fat content and fewer calories than butter, and many an American child remembers his mother buying margarine to make healthier chow. Of course, there was an unforeseen downside to the partial hydrogenation process used to make margarine: trans fats. Unlike saturated and unsaturated fats, which at least hold some nutritional value, trans fats are completely devoid of anything remotely resembling health benefits. They are literally worthless, and it was only relatively recently that margarine cleaned up its image and dropped the trans fats. Same goes for margarine’s harder, whiter cousin, shortening.
Coca-Cola: cures what ails you! Including proper body mass.
Though it’s now criticized as a sweet indulgence riddled with unhealthy ingredients, Coke started out as a cure-all. When it first hit the market in 1885, its creator John S. Pemberton marketed the bubbly drink as a cure-all health tonic utilizing the “properties of the wonderful Coca plant and the famous Cola nuts.”
Yep, coca plant, as in the source of cocaine. At one time the company’s secret recipe actually contained several milligrams of the drug, which was eventually dropped in favor of non-narcotic coca leaves. To this day, Coca-Cola is the only company allowed to import coca leaves into the United States. Fortunately, people quickly realized that while Coke was delicious, it wasn’t exactly healthy. Of course, we still drink it by the millions of gallons, but at least we don’t think it’s good for us.
Olestra: finally, fatty taste and no [major] consequences!
Consumer goods megacompany Proctor and Gamble’s invention Olestra, originally developed to help premature babies absorb fat, quickly showed a more commercially viable use. Its fat molecules are so huge and its compounds are so active that it passes unabsorbed through the digestive tract. Think of the implications: endless savory snacks, all tasting great but completely fat-free!
Unfortunately, the stuff turned out to have some deeply unpleasant side-effects, including the infamous “anal leakage” which Proctor and Gamble fought desperately to downplay. Olestra chips (including brands like Fritos WOW) remain on the market today, but are quickly vanishing from shelves, and it ain’t because we’re buying them.
So, dear readers, what have we learned? Simple: next time someone claims a food is all bad or all good, don’t take that claim at face value. Just imagine: what if someone claimed broccoli made your hair fall out?
COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
WORLD'S BEST WILDLIFE PHOTOS
Amazing Filter
VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
VIRGINE DESI
ART OF LIFE
FASHION OF LIFE
DREAMY HEALTH
FEATURE TECHNOLOGY
PHOTOS WAR
SECRET OF EARN MONEY ONLINE
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Spanish Food Recipe
One common detox diet is the combination of nothing but fruits and water for a given period. The promotion of chemicals being matabilized by our bodies can be helped with certain vitamins, herbs and supplements. Some supplements will help the mobilization of toxin's in our fat and other toxin deposit's located throughout the body.
Whilst on your travels in Spain and pausing to take a breath from site-seeing, you have surely experimented with "tapas" at a welcoming bar.
If this is the case, it is more than likely that you have come across the small, tasty filleted fish, preserved in olive oil, sliced garlic and chopped parsley, and highly popular throughout Spain. This delectable dish is usually known as "boquerones" but, depending on the area, can also be called "anchoas".
Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Moreover - as with many traditional Spanish dishes which comprise the renowned Mediterranean Diet - they are extremely healthy.
Like its friend the sardine, the anchovy is an oily fish, packed full of proteins and minerals, protecting against heart disease, and "good" for cholesterol. What´s more, in many areas of Spain - in particular the Mediterranean coast - fresh anchovies are extremely cheap. On first coming to Spain, I happily enjoyed many tapas of boquerones, completely unaware of one fact ... all those little anchovies I had eaten were not cooked! For a moment, I deeply regretted asking my Spanish neighbor, Carmen, how to make them!
Fortunately, Carmen went into immediate action and saved the day! She frog-marched me to the local fishmongers, bought a kilo of the little fish, took me home and showed me "her way" of preparing them. They were so delicious that I quickly recovered my passion for boquerones and have been enjoying them ever since!
Methods for preparing boquerones tend to vary slightly from family to family. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it.
If you suffer with acne, or if your skin is dull, rough or blotchy, a detox could be exactly what you need. Other symptoms of toxic overload can be lethargy and frequent headaches or simply feeling below par. Detoxing will not only help your skin but the other major elimination organ, the liver. In fact your whole system will benefit!
Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones. Some people sprinkle the fish with salt; others (myself included) feel that the fish is salty enough already. The fish has to be left for a good few hours soaking in the vinegar. Again, this tends to vary, with some Spaniards leaving them overnight in the fridge and others just waiting a couple of hours. Also, some families change the vinegar/water-and-vinegar mixture once during this process, whilst others don´t bother.
Once you have thrown away the vinegar, the bleached fillets are covered with a good quality virgin olive oil, which will preserve them. You can add as much, or as little, sliced garlic as you wish, plus freshly chopped parsley.
So ... here is the actual recipe.
BOQUERONES
Ingredients:
* 1 kilo fresh anchovies.
* White wine vinegar.
* Virgin olive oil.
* Garlic.
* Parsley.
* Salt (optional).
Method:
1. Top and tail anchovies.
2. Slit along underside and discard innards.
3. Open out fish.
4. Remove central bone by lifting from tail end upwards.
5. Rinse well.
6. Place a layer of anchovy fillets in a shallow dish.
7. Sprinkle with salt (optional) and pour on plenty of vinegar.
8. Repeat with another layer, changing direction.
9. Leave to soak in vinegar for a few hours or overnight.
10. Pour off vinegar.
11. Very gently rinse fillets.
12. Cover fillets in virgin olive oil.
13. Add slices of garlic and chopped parsley.As one of the most common causes of lethargy is constipation, learn more about colon detox today
It is so pleasant to find something in life that is a delight to the senses, affordable, healthy and does nobody any harm (apologies to any vegetarians out there and, also, the little anchovies ...). So ... do make the most of fresh anchovies whilst you are in Spain and enjoy!
The human body is like one big process of input and output. Some things we intake such as food and water which the body requires diffuse into the body; we then pass the by-products which are of no use, or surplus to the body's requirements. Drugs, on the other hand, diffuse almost entirely into the body as this is what they are designed to do.
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Whilst on your travels in Spain and pausing to take a breath from site-seeing, you have surely experimented with "tapas" at a welcoming bar.
If this is the case, it is more than likely that you have come across the small, tasty filleted fish, preserved in olive oil, sliced garlic and chopped parsley, and highly popular throughout Spain. This delectable dish is usually known as "boquerones" but, depending on the area, can also be called "anchoas".
Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Moreover - as with many traditional Spanish dishes which comprise the renowned Mediterranean Diet - they are extremely healthy.
Like its friend the sardine, the anchovy is an oily fish, packed full of proteins and minerals, protecting against heart disease, and "good" for cholesterol. What´s more, in many areas of Spain - in particular the Mediterranean coast - fresh anchovies are extremely cheap. On first coming to Spain, I happily enjoyed many tapas of boquerones, completely unaware of one fact ... all those little anchovies I had eaten were not cooked! For a moment, I deeply regretted asking my Spanish neighbor, Carmen, how to make them!
Fortunately, Carmen went into immediate action and saved the day! She frog-marched me to the local fishmongers, bought a kilo of the little fish, took me home and showed me "her way" of preparing them. They were so delicious that I quickly recovered my passion for boquerones and have been enjoying them ever since!
Methods for preparing boquerones tend to vary slightly from family to family. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it.
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Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones. Some people sprinkle the fish with salt; others (myself included) feel that the fish is salty enough already. The fish has to be left for a good few hours soaking in the vinegar. Again, this tends to vary, with some Spaniards leaving them overnight in the fridge and others just waiting a couple of hours. Also, some families change the vinegar/water-and-vinegar mixture once during this process, whilst others don´t bother.
Once you have thrown away the vinegar, the bleached fillets are covered with a good quality virgin olive oil, which will preserve them. You can add as much, or as little, sliced garlic as you wish, plus freshly chopped parsley.
So ... here is the actual recipe.
BOQUERONES
Ingredients:
* 1 kilo fresh anchovies.
* White wine vinegar.
* Virgin olive oil.
* Garlic.
* Parsley.
* Salt (optional).
Method:
1. Top and tail anchovies.
2. Slit along underside and discard innards.
3. Open out fish.
4. Remove central bone by lifting from tail end upwards.
5. Rinse well.
6. Place a layer of anchovy fillets in a shallow dish.
7. Sprinkle with salt (optional) and pour on plenty of vinegar.
8. Repeat with another layer, changing direction.
9. Leave to soak in vinegar for a few hours or overnight.
10. Pour off vinegar.
11. Very gently rinse fillets.
12. Cover fillets in virgin olive oil.
13. Add slices of garlic and chopped parsley.As one of the most common causes of lethargy is constipation, learn more about colon detox today
It is so pleasant to find something in life that is a delight to the senses, affordable, healthy and does nobody any harm (apologies to any vegetarians out there and, also, the little anchovies ...). So ... do make the most of fresh anchovies whilst you are in Spain and enjoy!
The human body is like one big process of input and output. Some things we intake such as food and water which the body requires diffuse into the body; we then pass the by-products which are of no use, or surplus to the body's requirements. Drugs, on the other hand, diffuse almost entirely into the body as this is what they are designed to do.
COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
WORLD'S BEST WILDLIFE PHOTOS
Amazing Filter
VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
VIRGINE DESI
ART OF LIFE
FASHION OF LIFE
DREAMY HEALTH
FEATURE TECHNOLOGY
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The Joy Of Gourmet Chocolate
Like a fine wine, gourmet chocolate is the thing to which our palates instantly respond – ruining us forever for the average store-sold candy bar. While it’s true that chocolate of any variety will surely bring joy to the consumer, gourmet chocolate delivers a special treat for the taste buds. But, as would be expected, it can come at a price.
Gourmet chocolate can not be defined but rather must be experienced. What may be considered gourmet to some may be perfectly ordinary to another; in short the term ‘gourmet’ can be more than a bit subjective. But most chocolate enthusiasts agree that gourmet chocolate falls within the boundaries of that chocolate that is prepared with a certain level of care and an eye towards quality.
Such quality includes the highest percentage of cocoa butter. In many cases, a certain amount of cocoa butter is removed from the chocolate and replaced with vegetable fat. This significantly compromises the quality of the chocolate. Truly gourmet chocolate will contain the highest amount of cocoa butter – followed by sugar. Sugar should never be the first ingredient listed on chocolate.
Gourmet chocolate often derives from highly regarded chocolatiers who have built their business on using quality ingredients. Many are family businesses passed down from generation to generation. This is not to say that factories can not produce gourmet chocolate, but it stands to reason that the more personal attention the chocolate making process is given the higher quality the finished product. Many reputable chocolatiers pride themselves on their handmade chocolate and for those who taste it the effort is difficult to argue.
Gourmet chocolate runs the price range from astronomical to quite manageable. Regardless of your budget, with a little research – and a lot of tasting – you can find a delectable gourmet chocolate that’s just right for you.
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COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
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VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
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ART OF LIFE
FASHION OF LIFE
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FEATURE TECHNOLOGY
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Gourmet chocolate can not be defined but rather must be experienced. What may be considered gourmet to some may be perfectly ordinary to another; in short the term ‘gourmet’ can be more than a bit subjective. But most chocolate enthusiasts agree that gourmet chocolate falls within the boundaries of that chocolate that is prepared with a certain level of care and an eye towards quality.
Such quality includes the highest percentage of cocoa butter. In many cases, a certain amount of cocoa butter is removed from the chocolate and replaced with vegetable fat. This significantly compromises the quality of the chocolate. Truly gourmet chocolate will contain the highest amount of cocoa butter – followed by sugar. Sugar should never be the first ingredient listed on chocolate.
Gourmet chocolate often derives from highly regarded chocolatiers who have built their business on using quality ingredients. Many are family businesses passed down from generation to generation. This is not to say that factories can not produce gourmet chocolate, but it stands to reason that the more personal attention the chocolate making process is given the higher quality the finished product. Many reputable chocolatiers pride themselves on their handmade chocolate and for those who taste it the effort is difficult to argue.
Gourmet chocolate runs the price range from astronomical to quite manageable. Regardless of your budget, with a little research – and a lot of tasting – you can find a delectable gourmet chocolate that’s just right for you.
COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
WORLD'S BEST WILDLIFE PHOTOS
Amazing Filter
VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
VIRGINE DESI
ART OF LIFE
FASHION OF LIFE
DREAMY HEALTH
FEATURE TECHNOLOGY
PHOTOS WAR
SECRET OF EARN MONEY ONLINE
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The Health Benefits Of Dark Chocolates
It is rare that eating chocolate is recommended for health reasons. However, quite surprisingly, dark chocolate is said to contain antioxidants that benefit your body when eaten properly.
People often refer to dark chocolate as "bittersweet" chocolate. It contains roughly 70% cocoa solids and has less or no sugar added.
Since it has less or no sugar, dark chocolate is far less susceptible to heat than milk chocolate.
Some recent studies suggest that eating dark chocolate provides your body with essential antioxidants that could help with getting rid of free radicals that cause premature aging.
Other studies indicate that another benefit of dark chocolates is it could help with lowering bad cholesterol oxidation and reduce the risk of blood clots.
The primary reason why dark chocolate have these benefits is the flavonoids it contains. A flavonoid is a ketone that one can also find in the stems, seeds, and leaves of several plants. These flavonoids are members of a class of antioxidants called polyphenols, which are also found in red wine, tea, and certain fruits and vegetables.
It is estimated that dark chocolate contains eight times the levels of polyphenol antioxidants when compared with strawberries.
More studies have indicated that there are reduced benefits eating dark chocolate antioxidants if it were taken with milk or if milk were part of the dark chocolate mixture. It is believed that the molecules of milk adhere themselves to the epicatechins and prevent the proper assimilation of the flavonoids by the body.
Not all studies favor dark chocolates. Concerns have been raised about the possibility of dark chocolate inducing migraine attacks. However, data to fully support those concerns is still insufficient.
In addition to being a pleasure on the palate, consuming fifty grams of dark chocolate made of at least 70 percent chocolate solids could provide health benefits and supplement your diet with additional iron, potassium, and calcium.
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COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
WORLD'S BEST WILDLIFE PHOTOS
Amazing Filter
VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
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ART OF LIFE
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DREAMY HEALTH
FEATURE TECHNOLOGY
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People often refer to dark chocolate as "bittersweet" chocolate. It contains roughly 70% cocoa solids and has less or no sugar added.
Since it has less or no sugar, dark chocolate is far less susceptible to heat than milk chocolate.
Some recent studies suggest that eating dark chocolate provides your body with essential antioxidants that could help with getting rid of free radicals that cause premature aging.
Other studies indicate that another benefit of dark chocolates is it could help with lowering bad cholesterol oxidation and reduce the risk of blood clots.
The primary reason why dark chocolate have these benefits is the flavonoids it contains. A flavonoid is a ketone that one can also find in the stems, seeds, and leaves of several plants. These flavonoids are members of a class of antioxidants called polyphenols, which are also found in red wine, tea, and certain fruits and vegetables.
It is estimated that dark chocolate contains eight times the levels of polyphenol antioxidants when compared with strawberries.
More studies have indicated that there are reduced benefits eating dark chocolate antioxidants if it were taken with milk or if milk were part of the dark chocolate mixture. It is believed that the molecules of milk adhere themselves to the epicatechins and prevent the proper assimilation of the flavonoids by the body.
Not all studies favor dark chocolates. Concerns have been raised about the possibility of dark chocolate inducing migraine attacks. However, data to fully support those concerns is still insufficient.
In addition to being a pleasure on the palate, consuming fifty grams of dark chocolate made of at least 70 percent chocolate solids could provide health benefits and supplement your diet with additional iron, potassium, and calcium.
COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
WORLD'S BEST WILDLIFE PHOTOS
Amazing Filter
VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
VIRGINE DESI
ART OF LIFE
FASHION OF LIFE
DREAMY HEALTH
FEATURE TECHNOLOGY
PHOTOS WAR
SECRET OF EARN MONEY ONLINE
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Fruit Juices: A Healthy, Delicious Alternative To Soda
For anyone trying to maintain a healthy diet, soda is one of the worst things that you can put in your body. It is full of sugar, in addition to other chemicals that do nothing but harm your body. So if you want to lose weight and keep it off, you should start thinking about cutting soda from your diet. One option is to replace it with fruit juice. Whenever you feel the urge to drink soda, just throw back a cup of fruit juice. It will probably have almost as much sugar, but you replace harmful chemicals with beneficial vitamins.
Sometimes you can find a fruit juice that will combat other health problems. Grape juice is said to prevent blood clots. Urinary tract infections can be battled by cranberry juice. Pomegranate juice can clear your arteries.
To choose which juice you are going to drink, you should first look for something colorful, with a purple, red, or blue color. These have anthocyanins, which are beneficial antioxidants. You should also look for juice where you can see sediments in the bottom of the bottle, since this means that the whole fruit has been used in making the juice. Scientists say it’s more beneficial to eat a fruit than it is to drink it, but if you insist on juice then you might as well get as close as possible to the real thing.
There are hundreds of different juice options, from domestic apple and grape juice, to exotic noni or goji juice. The best thing you can do is simply try out a few different juices, and research their effects on the body. Then you can decide on one that will be beneficial for you. But if you are replacing excessive amounts of soda, then almost anything is a step up on the healthiness level.
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COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
WORLD'S BEST WILDLIFE PHOTOS
Amazing Filter
VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
VIRGINE DESI
ART OF LIFE
FASHION OF LIFE
DREAMY HEALTH
FEATURE TECHNOLOGY
PHOTOS WAR
SECRET OF EARN MONEY ONLINE
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Sometimes you can find a fruit juice that will combat other health problems. Grape juice is said to prevent blood clots. Urinary tract infections can be battled by cranberry juice. Pomegranate juice can clear your arteries.
To choose which juice you are going to drink, you should first look for something colorful, with a purple, red, or blue color. These have anthocyanins, which are beneficial antioxidants. You should also look for juice where you can see sediments in the bottom of the bottle, since this means that the whole fruit has been used in making the juice. Scientists say it’s more beneficial to eat a fruit than it is to drink it, but if you insist on juice then you might as well get as close as possible to the real thing.
There are hundreds of different juice options, from domestic apple and grape juice, to exotic noni or goji juice. The best thing you can do is simply try out a few different juices, and research their effects on the body. Then you can decide on one that will be beneficial for you. But if you are replacing excessive amounts of soda, then almost anything is a step up on the healthiness level.
COOL PHOTOS BANK
WORLD'S BEST DREAMY PHOTOS
NATURE OF GOD
WORLD'S BEST WILDLIFE PHOTOS
Amazing Filter
VINTAGE DESI
MYSTERY OF LIFE
FOR UR COMPUTER
VIRGINE DESI
ART OF LIFE
FASHION OF LIFE
DREAMY HEALTH
FEATURE TECHNOLOGY
PHOTOS WAR
SECRET OF EARN MONEY ONLINE
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