Monday, August 10, 2009
Monday, July 20, 2009
Wednesday, March 25, 2009
WHAT IS WINE?
Breakthrough: Lose 90 lbs in 45 days!
Wine has been made for centuries from just a two simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority of all wine is made from the juice of the grape.
How is wine made?
Yeast is the magical ingredient that turns grape juice into wine. Interestingly enough, there is actually wild yeast spores in the air and all that is really needed to make wine is an open container of grape juice and time. The result however, would probably not be the most palatable of beverages.
There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation.
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During fermentation, yeast spores will reproduce exponentially until all of the fermentable sugars have been consumed. During this fermentation process, the sugars are converted into alcohol and carbon dioxide.
The yeast will also impart a taste to the finished wine depending on various factors such as the strain of yeast used, the temperature during fermentation and other factors.
Once all of the fermentable sugars have been consumed, the yeast will fall to the bottom of the container. The wine is removed from the container, leaving the yeast, and is trasferred to another container to mature while waiting to be bottled.
Of course, this whole process has been extremely simplified for a general understanding.
How does wine get its color?
You probably know that there are green grapes and black grapes and different grapes are used to make different wines.
What you might not know is that almost all grape juice (even from the black grapes) is basically colorless to golden in color.
The way a wine gets its color is by letting the skins soak in the juice during fermentation. You can actually make white wine from black grapes by not letting the skins stay in contact with the juice. Champagne is one of the most famous examples.
If the skins are left in the wine for only a short amount of time, a rose (or blush) will be made. If they are left for an extended amount of time, a dark red wine will be the result.
What gives each wine its taste?
Even though there are very few ingredients, there are many things which influence the taste of wine. First of all, there are many varieties of grapes. Each grape variety will produce different flavors, aromas, and even textures.
In addition, the soil and climate where the grapes are grown drastically affect these variables.
Not only that, but the wine maker can control various things by the technique, temperature and yeast used during fermentation. Other variables such as fermenting or storing in oak barrels will also affect the taste.
Never fear, with all of these factors considered even the most avid wine drinker would ever be able to experience all of the different varieties of wine on the market today. Let the treasure hunting begin!
What is tannin?
Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites.
White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.
What are sulfites?
By law, almost all wine made in the United States will have “Contains Sulfites” on the label. This is because about very small percentage of asthma sufferers can be extremely sensitive to sulfites.
Sulfites or sulfur dioxide is a compound occurring naturally during the fermentation process. Sometimes, though a wine maker will add a little more because of its antibacterial and preservative qualities. White wines have more sulfites than red wines because they need more protection.
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“Yes, You Can Lose All The WeightYou Want While Enjoying YourFavorite Foods Every Week!”
Dear Friend,
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From this day forward, you are forbidden to count calories! It's a painful process that usually leads you down the road to more frustration. Always looking at the labels and using a calculator to figure out how much food you can eat is just no fun at all. What's more...it doesn't work. Did you know that people who count calories are some of the least successful dieters?Click Here!
How the food industry influence dieting
When was the last time you consumed soda? Most likely, it wasn't that long ago. You may even drink several cans or bottles each day. In the U.S, carbonated soft drinks are a huge business. Every year, they generate more than $50 billion in annual sales.
Two companies, Coca-Cola and PepsiCo -- dominate the soda market. They are in a constant battle for the market share of the product ,a conflict known as the "Cola War." Hundreds of millions of dollars are spent annually for advertising. Not surprisingly, the companies are always looking for new markets. And, increasingly, they are directing their attention to adolescents and children.
For decades, schools have allowed soda to be sold in on-site vending machines. So, generating income for schools from the sale of soda is not a new policy. However, in the early 1990s, pouring-rights contracts emerged. These put a different spin on the sale of soda in schools. And, over the years, they have increasingly gained in popularity.
In return for the exclusive sale of one-company's product, pouring-rights contracts give school districts large lump-sum payments and extra payments and/or gifts over a period of five or 10 years. The contracts provide additional incentives for consumption levels that surpass quotas. So, they tend to encourage the consumption of higher amounts of soda, even by the youngest students. In one of the most extravagant contracts, a 53-school district in Colorado, gave up its Pepsi vending machines and signed an $8 million, 10 year agreement with Coca-Cola that included cash bonuses when sale targets were exceeded and a new car for a senior with high grades and perfect attendance. But, even the smaller contracts tend to be generous. The goal is to create brand loyalty among young people ,a loyalty that could continue throughout their lives. Without a doubt, administrators in cash-strapped school districts have a litany of reasons to be enticed. But, adherence to the contracts may be taken to extremes. For example, a Georgia student was suspended when he wore a shirt with a Pepsi logo to a student government-sponsored "Coke Day" rally.
So what is contained in a typical soda that may be found in a school vending machine? A 20-ounce screw-top plastic bottle of soda has 275 calories. While there are other ingredients such as flavorings and caffeine, the soda is primarily sugar and carbonated water. High in calories and zero in nutritional value, it is the quintessential "junk food." The Center for Science in the Public Interest refers to soft drinks as "liquid candy." Since the bottles have screw-tops, the liquid may be sipped throughout the day, thereby bathing the teeth with sugar and upsetting dentists. While it is unclear how many sodas a typical student might drink in one day, one is not a bad guess. Just one a day means 1925 empty calories per week. Heavy users drink more than one soda per day. Children who begin drinking soda when they are still young tend to increase the amount they consume through adolescence into young adulthood. Many children drink more soda than juice or milk. While juice and whole milk contain about the same amount of calories as soda, they contain useful vitamins and minerals. Juice and milk are far better nutritional options.
Although the relationship cannot be proven conclusively, soda consumption correlates with obesity. Children who drink sodas take in more calories, are fatter and have worse diets than those who don't. If you need to lose weight, start by replacing sodas with water, fat free or 1% milk, or 100% juice (but not too much). For you to know how to control what you eat, Click Here!
Two companies, Coca-Cola and PepsiCo -- dominate the soda market. They are in a constant battle for the market share of the product ,a conflict known as the "Cola War." Hundreds of millions of dollars are spent annually for advertising. Not surprisingly, the companies are always looking for new markets. And, increasingly, they are directing their attention to adolescents and children.
For decades, schools have allowed soda to be sold in on-site vending machines. So, generating income for schools from the sale of soda is not a new policy. However, in the early 1990s, pouring-rights contracts emerged. These put a different spin on the sale of soda in schools. And, over the years, they have increasingly gained in popularity.
In return for the exclusive sale of one-company's product, pouring-rights contracts give school districts large lump-sum payments and extra payments and/or gifts over a period of five or 10 years. The contracts provide additional incentives for consumption levels that surpass quotas. So, they tend to encourage the consumption of higher amounts of soda, even by the youngest students. In one of the most extravagant contracts, a 53-school district in Colorado, gave up its Pepsi vending machines and signed an $8 million, 10 year agreement with Coca-Cola that included cash bonuses when sale targets were exceeded and a new car for a senior with high grades and perfect attendance. But, even the smaller contracts tend to be generous. The goal is to create brand loyalty among young people ,a loyalty that could continue throughout their lives. Without a doubt, administrators in cash-strapped school districts have a litany of reasons to be enticed. But, adherence to the contracts may be taken to extremes. For example, a Georgia student was suspended when he wore a shirt with a Pepsi logo to a student government-sponsored "Coke Day" rally.
So what is contained in a typical soda that may be found in a school vending machine? A 20-ounce screw-top plastic bottle of soda has 275 calories. While there are other ingredients such as flavorings and caffeine, the soda is primarily sugar and carbonated water. High in calories and zero in nutritional value, it is the quintessential "junk food." The Center for Science in the Public Interest refers to soft drinks as "liquid candy." Since the bottles have screw-tops, the liquid may be sipped throughout the day, thereby bathing the teeth with sugar and upsetting dentists. While it is unclear how many sodas a typical student might drink in one day, one is not a bad guess. Just one a day means 1925 empty calories per week. Heavy users drink more than one soda per day. Children who begin drinking soda when they are still young tend to increase the amount they consume through adolescence into young adulthood. Many children drink more soda than juice or milk. While juice and whole milk contain about the same amount of calories as soda, they contain useful vitamins and minerals. Juice and milk are far better nutritional options.
Although the relationship cannot be proven conclusively, soda consumption correlates with obesity. Children who drink sodas take in more calories, are fatter and have worse diets than those who don't. If you need to lose weight, start by replacing sodas with water, fat free or 1% milk, or 100% juice (but not too much). For you to know how to control what you eat, Click Here!
Tuesday, February 10, 2009
HOW CHOCOLATES CAME ABOUT
The history of chocolate doesn't mention the delicious confectionery's source until the ancient Mayan and Aztec cultures came upon and recognized the value of the cacoa plant. Chocolate makers used the products of the plant for currency and units of calculation. The first cocoa plantations were said to have been in northern South America where the Mayans migrated in about 600 AD.
Christopher Columbus reportedly brought the valuable beans back to King Ferdinand after his fourth visit to the New World. These beans and their value were overlooked at the time in the shadow of numerous other treasures Columbus had found.
The first notable recognition of chocolate was when Spanish explorer Hernando Cortez attended the court of Emperor Montezuma of Mexico. Cortez brought the treasured chocolate back to the royal court of King Charles the Fifth. The King had Monks that were hidden away in Spanish monasteries process the cocoa beans and was able to keep chocolate a secret for almost a century. This created a profitable industry for Spain who then proceeded to plant cocoa trees in its overseas colonies.
Finally, an Italian traveler by the name of Antonio Carletti came upon the valuable chocolate and introduced it to other parts of Europe. The first chocolate house was reported to have been opened in 1657 in London by a Frenchman. Chocolate was considered to be a beverage strictly for the upper class and was priced accordingly.
Chocolate didn’t make its way to the United States until 1765 when it was introduced by Irish chocolate-maker John Hanan who imported cocoa beans from the West Indies into Massachusetts, and refined them with the help of an American Dr. James Baker. Together they set up America’s first chocolate mill and by 1780 were making the now famous Baker’s ® chocolate.
The Dutch came up with the cocoa press which simplified the process of making chocolate and lowered the price making it more accessible to everyone. Not long after Joseph Fry and Son made a discovery by adding back in some of the cocoa butter removed in processing as well as sugar. They were left with a paste that could be molded and voila, the chocolate bar was born. That was in 1859. From there chocolate production just got tastier, better and became one of the most popular gifts for any occasion. (see: http://www.a1-food-gifts.com/gourmet-chocolate.htm )
Click Here!
Christopher Columbus reportedly brought the valuable beans back to King Ferdinand after his fourth visit to the New World. These beans and their value were overlooked at the time in the shadow of numerous other treasures Columbus had found.
The first notable recognition of chocolate was when Spanish explorer Hernando Cortez attended the court of Emperor Montezuma of Mexico. Cortez brought the treasured chocolate back to the royal court of King Charles the Fifth. The King had Monks that were hidden away in Spanish monasteries process the cocoa beans and was able to keep chocolate a secret for almost a century. This created a profitable industry for Spain who then proceeded to plant cocoa trees in its overseas colonies.
Finally, an Italian traveler by the name of Antonio Carletti came upon the valuable chocolate and introduced it to other parts of Europe. The first chocolate house was reported to have been opened in 1657 in London by a Frenchman. Chocolate was considered to be a beverage strictly for the upper class and was priced accordingly.
Chocolate didn’t make its way to the United States until 1765 when it was introduced by Irish chocolate-maker John Hanan who imported cocoa beans from the West Indies into Massachusetts, and refined them with the help of an American Dr. James Baker. Together they set up America’s first chocolate mill and by 1780 were making the now famous Baker’s ® chocolate.
The Dutch came up with the cocoa press which simplified the process of making chocolate and lowered the price making it more accessible to everyone. Not long after Joseph Fry and Son made a discovery by adding back in some of the cocoa butter removed in processing as well as sugar. They were left with a paste that could be molded and voila, the chocolate bar was born. That was in 1859. From there chocolate production just got tastier, better and became one of the most popular gifts for any occasion. (see: http://www.a1-food-gifts.com/gourmet-chocolate.htm )
Click Here!
The Atkins diet
The Atkins diet can be boring because of the limited choice and some believe it can be dangerous. Get a physical to make sure you can tolerate the diet and inform the doctor about your decision to try the Atkins diet. Make sure you completely understand how the diet works.
You can get all the information, both positive and negative, that you could want online, at the library or the bookstore. The Atkins diet attempts to get your body to burn fat instead of carbs as fuel. Atkins dieters sometimes experience physical reaction in the early weeks of the diet.
There are things that can be done to alleviate these symptoms. Dizziness and muscular cramps can be experienced by new Atkins dieters. You might have dizziness, cramps or other physical effects caused by the dietary changes you are making. You can take steps to prevent cramps and other symptoms.
Brain fog, dizziness and muscular cramps are common reactions to the dietary changes. Minerals like potassium wash out of your system rather quickly. A banana will not replace all the potassium loss, you need to take a supplement. Your symptoms should improve in about an hour.
Here are some hints to help you stay healthy while on Atkins. There are ways to help you combat the symptoms of the dietary changes. You need to eat at least 8 calories per pound of body weight. You need to drink enough water to flush toxins from your system.
Some people recommend drinking water equal to half your body weight, that is a lot of water. Water helps the body to rid itself of acidic ketones and also helps in lipolysis , the burning of fat rather than carbs for energy.
Don't weigh or measure yourself more than once a week, more often will have you obsessing over every 1/4 ounce. You will likely see a decrease in inches after the first week, if not you will surely see it in pounds. Eating the carbs that make you feel your best, still means you need to stay within the limits for the diet stage you are in. You will get more "bang for the buck" if you choose unprocessed, natural nutrient dense carbohydrates.
Sugar is an absolute no-no. Regular exercise is absolutely necessary. Do not even consider a program that promises you can lose weight without exercise. Exercise helps the body to better utilize the foods you consume. Not doing enough exercise is as bad as doing too much. Ask your doctor's advice about how often, how much and what type of exercise is right for you. Don't start off by trying to run a 10k, try a walk around the block and build up tolerance for more.
Be sure to take the nutrient supplements prescribed by your doctor. You should have a journal to record your weight loss and food consumption. If a major event or life change happens, record it and the emotions, since these can affect how you eat. What happens in your life affects what you eat, how much and even how often you eat.
Significant events should also be entered because even good stuff can affect you. Keep track of exactly what you eat in your food journal if you are diabetic you will be able to see how certain foods positively or negatively affect blood sugar levels. You should record your daily test results in this journal also.
Your journal will teach you to recognize patterns and to realize when your blood sugar levels are changing. Share your journal, or at least the trends you have noticed, with your doctor so that he can determine what needs to be done. Read the labels on every pre-packaged food item, look for white flour and hidden sugars.
You will lose weight faster if you limit your caffeine intake. The Atkins diet, or any other diet, is not going to take off 50 pounds in a week. A weight loss of 2-4 pounds a week may be realistic for one person but not for another. Losing more than this could be dangerous.
If weight loss is very rapid your body will go into starvation mode and try to hold on to what it can, and weight loss will stop cold. Any large weight loss will be regained if you return to your "normal" eating habits. Your prior "normal" eating patterns are what made you overweight to begin with.
A diet that promises phenomenal weight loss in a very short period of time is likely a scam. A really workable diet is one that recommends a balanced diet, exercise and possibly supplements. Be sure that any supplement is safe in general and for you in particular.
Just because a supplement is all natural, doesn't mean it is safe. Some supplements can interact with certain medication, so be cautious. No medications, vitamins or supplements should be taken without your doctor's approval.
Click Here!
You can get all the information, both positive and negative, that you could want online, at the library or the bookstore. The Atkins diet attempts to get your body to burn fat instead of carbs as fuel. Atkins dieters sometimes experience physical reaction in the early weeks of the diet.
There are things that can be done to alleviate these symptoms. Dizziness and muscular cramps can be experienced by new Atkins dieters. You might have dizziness, cramps or other physical effects caused by the dietary changes you are making. You can take steps to prevent cramps and other symptoms.
Brain fog, dizziness and muscular cramps are common reactions to the dietary changes. Minerals like potassium wash out of your system rather quickly. A banana will not replace all the potassium loss, you need to take a supplement. Your symptoms should improve in about an hour.
Here are some hints to help you stay healthy while on Atkins. There are ways to help you combat the symptoms of the dietary changes. You need to eat at least 8 calories per pound of body weight. You need to drink enough water to flush toxins from your system.
Some people recommend drinking water equal to half your body weight, that is a lot of water. Water helps the body to rid itself of acidic ketones and also helps in lipolysis , the burning of fat rather than carbs for energy.
Don't weigh or measure yourself more than once a week, more often will have you obsessing over every 1/4 ounce. You will likely see a decrease in inches after the first week, if not you will surely see it in pounds. Eating the carbs that make you feel your best, still means you need to stay within the limits for the diet stage you are in. You will get more "bang for the buck" if you choose unprocessed, natural nutrient dense carbohydrates.
Sugar is an absolute no-no. Regular exercise is absolutely necessary. Do not even consider a program that promises you can lose weight without exercise. Exercise helps the body to better utilize the foods you consume. Not doing enough exercise is as bad as doing too much. Ask your doctor's advice about how often, how much and what type of exercise is right for you. Don't start off by trying to run a 10k, try a walk around the block and build up tolerance for more.
Be sure to take the nutrient supplements prescribed by your doctor. You should have a journal to record your weight loss and food consumption. If a major event or life change happens, record it and the emotions, since these can affect how you eat. What happens in your life affects what you eat, how much and even how often you eat.
Significant events should also be entered because even good stuff can affect you. Keep track of exactly what you eat in your food journal if you are diabetic you will be able to see how certain foods positively or negatively affect blood sugar levels. You should record your daily test results in this journal also.
Your journal will teach you to recognize patterns and to realize when your blood sugar levels are changing. Share your journal, or at least the trends you have noticed, with your doctor so that he can determine what needs to be done. Read the labels on every pre-packaged food item, look for white flour and hidden sugars.
You will lose weight faster if you limit your caffeine intake. The Atkins diet, or any other diet, is not going to take off 50 pounds in a week. A weight loss of 2-4 pounds a week may be realistic for one person but not for another. Losing more than this could be dangerous.
If weight loss is very rapid your body will go into starvation mode and try to hold on to what it can, and weight loss will stop cold. Any large weight loss will be regained if you return to your "normal" eating habits. Your prior "normal" eating patterns are what made you overweight to begin with.
A diet that promises phenomenal weight loss in a very short period of time is likely a scam. A really workable diet is one that recommends a balanced diet, exercise and possibly supplements. Be sure that any supplement is safe in general and for you in particular.
Just because a supplement is all natural, doesn't mean it is safe. Some supplements can interact with certain medication, so be cautious. No medications, vitamins or supplements should be taken without your doctor's approval.
Click Here!
Smoking
Your cigarette, cigar or pipe smoking doesn't only have an affect on your health. The U.S. Surgeon General's report "The Health Consequences of Smoking," released in 2004, states it has been proven that smoking (or living with a person who smokes) can cause disease in nearly every organ of the body, in men as well as women. This means that every time you "light up" you are potentially damaging the health of your children, your spouse and your loved ones.
It is a fact that second hand smoke (also known as environmental tobacco smoke or ETS) is a major cause of children's illness. As children have developing lungs and have higher breathing rates than adults they run the greatest risk of health effects. In children under the age of 18 second hand smoke has been linked with pneumonia, lower respiratory tract infections, upper respiratory tract irritation, increased severity of asthma and asthmatic symptoms. It has been associated with sudden infant death syndrome, middle ear infections, upper respiratory tract infections (colds and sore throats) and cancers and leukemia. Japanese researchers just released a study that suggests that second hand smoke may affect childrens gums. 70_f the children of smokers had a brownish or black pigmentation of their gums.
Statistics show that approximately 3,000 non-smoking adults die of lung cancer each year as a result of second hand smoke. Second hand smoke has been linked to nasal sinus cancer, cancer of the cervix, breast and bladder. Second hand smoke also causes an increased risk of death from heart disease.
If you must smoke, it is essential that you protect your loved ones, especially children. Don't smoke in your home. If you must smoke, smoke outside. Do not smoke in your car when your children are with you. Make sure that childcare providers and others who work in your home or around your children do not smoke.
There are many publications available to you free online that provide information on environmental tobacco smoke (ETS) and it's affects on your family. Visit the US Environmental Protection Agency at http://www.epa.gov/smokefree/publications.html for a free booklet.
The fact is that it's not only your own health at risk when you smoke. You quitting will make your loved ones healthier, and happier too.
Click Here!
It is a fact that second hand smoke (also known as environmental tobacco smoke or ETS) is a major cause of children's illness. As children have developing lungs and have higher breathing rates than adults they run the greatest risk of health effects. In children under the age of 18 second hand smoke has been linked with pneumonia, lower respiratory tract infections, upper respiratory tract irritation, increased severity of asthma and asthmatic symptoms. It has been associated with sudden infant death syndrome, middle ear infections, upper respiratory tract infections (colds and sore throats) and cancers and leukemia. Japanese researchers just released a study that suggests that second hand smoke may affect childrens gums. 70_f the children of smokers had a brownish or black pigmentation of their gums.
Statistics show that approximately 3,000 non-smoking adults die of lung cancer each year as a result of second hand smoke. Second hand smoke has been linked to nasal sinus cancer, cancer of the cervix, breast and bladder. Second hand smoke also causes an increased risk of death from heart disease.
If you must smoke, it is essential that you protect your loved ones, especially children. Don't smoke in your home. If you must smoke, smoke outside. Do not smoke in your car when your children are with you. Make sure that childcare providers and others who work in your home or around your children do not smoke.
There are many publications available to you free online that provide information on environmental tobacco smoke (ETS) and it's affects on your family. Visit the US Environmental Protection Agency at http://www.epa.gov/smokefree/publications.html for a free booklet.
The fact is that it's not only your own health at risk when you smoke. You quitting will make your loved ones healthier, and happier too.
Click Here!
EATING,DO’S AND DON’TS
Questions like "What do you recommend? What should people eat?" or “What exactly it is the proper diet?” can not be answered only with "eat less fat" or “exercise more” and “base your diet on low fat food like…”. This "do’s and don'ts" will direct you towards a plant-based diet. Although nutrition is a more complicated mater and it can not be solved in a few phrases, this can be a start.
Don’t eat:
Ground beef and other fatty meats are dangerous for both your health and weight. It is known that red meat is the largest source of fat and saturated fat and that saturated fat is the most important factor in heart disease. Ribs, bacon, and sausages are other fats that we should not eat.
Also don’t eat lean meat more than three times a week although it has less saturated fat.
Studies show that lean red meats may increase the risk of colon and possibly prostate cancer but not poultry or seafood which is healthier.
Don’t eat pizza or other cheese based meals because it is well known that almost any pizza, especially a cheese pizza will use up 40 percent of your saturated fat limit for the day.
The food industry causes our salt problem. More than 70 percent of the sodium we eat comes from processed foods. For a healthier life we should try changing a frozen dinner with our own steam broccoli or broiled fresh flounder in low-fat mayo, lemon juice, and dill. Don’t use the commercial salad dressing and try your own vinegar, fresh garlic, mustard, and olive oil.
Do not consume so many sweets. It can drag down a good diet and may cause other important health problems. Soft drinks give 160 calories at 12-ounce and no vitamins, minerals, fiber, or phytochemical. Other sweets like brownies or some cookies, cheesecake, pecan or cinnamon rolls, give you an entire meal's worth of calories and fat. Fat-free or low-fat versions of sweets are healthier, but can not take the place of fruit, grain crackers, or other nutrient-packed foods.
Don’t overdo consuming alcoholic beverages. For women that drink often than three times a week the risk of breast cancer is greater and the death rate is higher.
Things you should eat;
Eating more plant foods and especially vegetables, may reduce the risk of cancers, including colon, lung, stomach, mouth, throat, esophagus, pancreas, and bladder. And it can help lower your risk of heart disease and stroke by decreasing the cholesterol level.
Also eating at least five to nine servings of fruits and vegetables is recommended by the National Cancer Institute. The risk of heart disease and stroke may be reduced mainly because fruits and vegetables contain photochemical, fiber, folic acid, and potassium.
Make your everyday fruits and vegetables handy for you. Keep a bag of peeled baby carrots on your desk. Peel a grapefruit, orange, or tangerine. Keep a bowl of fruit salad in the fridge. Make sure that you eat as much fruits and vegetables as possible.
Switch to fat-free milk, yogurt, ice cream, and cheese. Women especially don't get enough calcium to diminish the risk of osteoporosis. You can eat ice cream or frozen yogurt only if it's low-fat or fat-free. A daily cup of regular ice cream can jeopardize a healthy diet. Most dairy foods have calcium. But they can also be field with artery-clogging saturated fat.
Eat whole grains because they are more nutritious than refined grains, and they're risk of colon cancer is lower.
Buy only light tubs or sprays margarine or butter because they are healthier. Butter's field with saturated fat.
The spray butter and the light margarine have no more than six grams of fat or three grams of saturated fat per tablespoon. When it comes to cooking these varieties of butter and margarine may not serve it purpose and you should try the ordinary forms but not in normal quantities or change the regular butter whit olive or canola oil.
Make sure your body has enough vitamins and minerals for a proper development and a les painful ageing. Vitamins can't repair a broken diet, but they may make a good diet better, especially if your body lacks in vitamins and minerals. The folic acid and vitamin D are especially important. For more on staying healthy.
Click Here!
Don’t eat:
Ground beef and other fatty meats are dangerous for both your health and weight. It is known that red meat is the largest source of fat and saturated fat and that saturated fat is the most important factor in heart disease. Ribs, bacon, and sausages are other fats that we should not eat.
Also don’t eat lean meat more than three times a week although it has less saturated fat.
Studies show that lean red meats may increase the risk of colon and possibly prostate cancer but not poultry or seafood which is healthier.
Don’t eat pizza or other cheese based meals because it is well known that almost any pizza, especially a cheese pizza will use up 40 percent of your saturated fat limit for the day.
The food industry causes our salt problem. More than 70 percent of the sodium we eat comes from processed foods. For a healthier life we should try changing a frozen dinner with our own steam broccoli or broiled fresh flounder in low-fat mayo, lemon juice, and dill. Don’t use the commercial salad dressing and try your own vinegar, fresh garlic, mustard, and olive oil.
Do not consume so many sweets. It can drag down a good diet and may cause other important health problems. Soft drinks give 160 calories at 12-ounce and no vitamins, minerals, fiber, or phytochemical. Other sweets like brownies or some cookies, cheesecake, pecan or cinnamon rolls, give you an entire meal's worth of calories and fat. Fat-free or low-fat versions of sweets are healthier, but can not take the place of fruit, grain crackers, or other nutrient-packed foods.
Don’t overdo consuming alcoholic beverages. For women that drink often than three times a week the risk of breast cancer is greater and the death rate is higher.
Things you should eat;
Eating more plant foods and especially vegetables, may reduce the risk of cancers, including colon, lung, stomach, mouth, throat, esophagus, pancreas, and bladder. And it can help lower your risk of heart disease and stroke by decreasing the cholesterol level.
Also eating at least five to nine servings of fruits and vegetables is recommended by the National Cancer Institute. The risk of heart disease and stroke may be reduced mainly because fruits and vegetables contain photochemical, fiber, folic acid, and potassium.
Make your everyday fruits and vegetables handy for you. Keep a bag of peeled baby carrots on your desk. Peel a grapefruit, orange, or tangerine. Keep a bowl of fruit salad in the fridge. Make sure that you eat as much fruits and vegetables as possible.
Switch to fat-free milk, yogurt, ice cream, and cheese. Women especially don't get enough calcium to diminish the risk of osteoporosis. You can eat ice cream or frozen yogurt only if it's low-fat or fat-free. A daily cup of regular ice cream can jeopardize a healthy diet. Most dairy foods have calcium. But they can also be field with artery-clogging saturated fat.
Eat whole grains because they are more nutritious than refined grains, and they're risk of colon cancer is lower.
Buy only light tubs or sprays margarine or butter because they are healthier. Butter's field with saturated fat.
The spray butter and the light margarine have no more than six grams of fat or three grams of saturated fat per tablespoon. When it comes to cooking these varieties of butter and margarine may not serve it purpose and you should try the ordinary forms but not in normal quantities or change the regular butter whit olive or canola oil.
Make sure your body has enough vitamins and minerals for a proper development and a les painful ageing. Vitamins can't repair a broken diet, but they may make a good diet better, especially if your body lacks in vitamins and minerals. The folic acid and vitamin D are especially important. For more on staying healthy.
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How To Tell If Your Water Is Healthy
So how do you tell if the water you’re drinking is healthy? With tap water, it’s relatively easy. If you water comes from a municipal source, the suppliers are required by law to provide annual water quality reports. If you have a well, you can have an authorized lab test your water. It may cost $100 or more, but it’s a small price to pay for peace of mind. Or you can purchase a kit and test it yourself, although the results are not as conclusive or reliable.
When it comes to bottled drinking water, it can be more difficult to know what you’re getting. Start by checking the label or the bottle cap. Some may tell you that the water comes from a municipal source or “community water system," which means tap water.
If the label doesn’t give any information, you can call the bottler and ask. But don’t be surprised if you get the run around and are transferred to several different departments. Some states have a bottled water program that tracks bottled drinking water and can tell you the origin of the source water as well as other information.
Safe and healthy drinking water has become big business. Thousands of companies are vying for your hard earned cash, and some are not always honest about what their products offer. The initial investment for a home drinking water filtration system can seem expensive at first, but over time, it is usually less expensive than bottled drinking water. And with a water filter, you at least know where the water you drink came from and how it was treated.
Before going out and spending your hard earned money for bottled drinking water that may be no better than your own tap water, it’s a good idea to do some research. You’re likely to decide that a drinking water filtration system and/or purifier is the healthier choice and provides the best value as well.
For more info Click Here!
When it comes to bottled drinking water, it can be more difficult to know what you’re getting. Start by checking the label or the bottle cap. Some may tell you that the water comes from a municipal source or “community water system," which means tap water.
If the label doesn’t give any information, you can call the bottler and ask. But don’t be surprised if you get the run around and are transferred to several different departments. Some states have a bottled water program that tracks bottled drinking water and can tell you the origin of the source water as well as other information.
Safe and healthy drinking water has become big business. Thousands of companies are vying for your hard earned cash, and some are not always honest about what their products offer. The initial investment for a home drinking water filtration system can seem expensive at first, but over time, it is usually less expensive than bottled drinking water. And with a water filter, you at least know where the water you drink came from and how it was treated.
Before going out and spending your hard earned money for bottled drinking water that may be no better than your own tap water, it’s a good idea to do some research. You’re likely to decide that a drinking water filtration system and/or purifier is the healthier choice and provides the best value as well.
For more info Click Here!
Know this about garlic!
Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.
The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.
When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.
To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.
The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.
Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.
Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.
To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.
Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.For more on health and diet tips click here, Click Here!
The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.
When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.
To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.
The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.
Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.
Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.
To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.
Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.For more on health and diet tips click here, Click Here!
How to eat healthy when you are dining out
When faced with a menu it can be difficult to know if you are making a healthy decision, or if the food you order will head straight for your waistline! Read the following tips on how to eat healthy while dining out, and dine out guilt free!
Steer Clear of Buffet Style Restaurants: Since buffet style restaurants offer you an unlimited amount of food, the result is often major overeating. You feel the need to not only get your money’s worth, but also to sample everything that catches your eye. Buffets often have high fat foods such as cream-based salads and fried foods, which are quite tempting and appealing to the palate. Avoid putting yourself in a buffet line, and stick with ordering a portioned meal instead.
Pay Attention to How things are Cooked: You can learn a lot about what a dish will do to your waistline by knowing how it was cooked. Food items that are fried are always going to be higher in fat and calories, and should be avoided. Order foods that have been baked, steamed, broiled or roasted, and your waist will thank you.
Watch Out For Creamy Dressings: When you are ordering watch out for cream based dressings. Alfredo, ranch, and thousand island are all culprits when it comes to fat and calorie saturation. If the dish that you wish to order contains a creamy dressing, ask your waiter for another option, or order the dressing on the side and eat a small portion of it.
Control Portion Size: Most restaurant meals are two or more times larger than a typical meal we would eat at home. This means that you end up eating calories that you really don’t need. Ask your waiter for a to go box when you order your food and fill it with half of your meal as soon as you get it. This will keep you from eating more than you should, and you have lunch ready for tomorrow!
Eat Vegetables: Order meals that contain fresh vegetables or salad rather than carbohydrate filled rice or pasta. Vegetables are healthier for you and will fill you up with fiber and vitamins rather than carbohydrates or fat.
Share Dessert: Nothing tops off a great meal quite like a sweet dessert. Instead of throwing caution to the wind and downing the New York cheesecake yourself, share it with your significant other! This cuts out half of the calories, but leaves you with just as much enjoyment.
You are now ready to brave the world of daily specials and white tablecloths with ease as you order healthy meals without guilt! Have a great dinner!
For more information on how to stay healthy, Click Here!
Steer Clear of Buffet Style Restaurants: Since buffet style restaurants offer you an unlimited amount of food, the result is often major overeating. You feel the need to not only get your money’s worth, but also to sample everything that catches your eye. Buffets often have high fat foods such as cream-based salads and fried foods, which are quite tempting and appealing to the palate. Avoid putting yourself in a buffet line, and stick with ordering a portioned meal instead.
Pay Attention to How things are Cooked: You can learn a lot about what a dish will do to your waistline by knowing how it was cooked. Food items that are fried are always going to be higher in fat and calories, and should be avoided. Order foods that have been baked, steamed, broiled or roasted, and your waist will thank you.
Watch Out For Creamy Dressings: When you are ordering watch out for cream based dressings. Alfredo, ranch, and thousand island are all culprits when it comes to fat and calorie saturation. If the dish that you wish to order contains a creamy dressing, ask your waiter for another option, or order the dressing on the side and eat a small portion of it.
Control Portion Size: Most restaurant meals are two or more times larger than a typical meal we would eat at home. This means that you end up eating calories that you really don’t need. Ask your waiter for a to go box when you order your food and fill it with half of your meal as soon as you get it. This will keep you from eating more than you should, and you have lunch ready for tomorrow!
Eat Vegetables: Order meals that contain fresh vegetables or salad rather than carbohydrate filled rice or pasta. Vegetables are healthier for you and will fill you up with fiber and vitamins rather than carbohydrates or fat.
Share Dessert: Nothing tops off a great meal quite like a sweet dessert. Instead of throwing caution to the wind and downing the New York cheesecake yourself, share it with your significant other! This cuts out half of the calories, but leaves you with just as much enjoyment.
You are now ready to brave the world of daily specials and white tablecloths with ease as you order healthy meals without guilt! Have a great dinner!
For more information on how to stay healthy, Click Here!
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