One of nature's most divine gifts:
Showing posts with label Nutrition. Show all posts
Showing posts with label Nutrition. Show all posts
The Difference Between Whole Wheat and Whole Grain Bread
Don't be fooled by labels. Do you know the difference?
Avoid Destroying the Color, Texture and Nutrients in Vegetables!
By Chef Todd Mohr
Nutrients in vegetables usually wind up in the green colored water you've just cooked them in. Have you ever noticed that if you cook carrots in water, you've got orange colored liquid and carrots that taste like water? Where do you think the nutrients go?
If you want to avoid destroying the color, texture, and nutrients in your vegetables, there are some simple adjustments you can make in your cooking. By controlling the heat and understanding the effect of acids and bases in cooking, you can make vegetables even children will eat!
Keep in mind that there's a BIG difference between boil, simmer, and poach. Most people make the mistake of cooking everything at a violent, rapid boil. You shouldn't use the highest amount of MOIST heat by boiling any more than you'd put everything in your oven at 500F to cook in a DRY method. You control the heat and get better results.
You can destroy the nutrients in vegetables by treating them too rough. Boil is 212F/100C, and has large, violent bubbles in the liquid. Items are bounced around and cooked at the highest MOIST temperature you can achieve. Nothing in the kitchen should be boiled.
Simmer is characterized by small bubbles in your cooking liquid, usually around the edges of the pan. Items in a proper simmer are cooked at 185F/85C to 200F/93C and move about softly in the environment. This is a much gentler way to cook, and most things in the kitchen should be simmered.
Poaching temperatures are even lower, from 165F/74C to 185F/85C and have no bubbles visible. The poaching liquid has a slight convection to it. Large items don't move, smaller bits slowly float across the liquid in a leisurely fashion.
The first thing you can do to retain nutrients in vegetables is to cook them as softly as possible in a moist environment. This means poaching them, not subjecting them to a violent boil.
Acids and bases also act upon the color, texture, and nutritional value of vegetables during cooking. I've created a small science experiment to demonstrate this fact.
With three pots of water at a soft simmer, I'll add vinegar (an acid) to one. The second pot gets baking soda (a base), and the third is left alone as a control baseline.
Green vegetables poached in acid will become very drab and turn an olive or army green. However, green vegetables poached in baking soda will become a vibrant, bright green.
Not only will the drab green bean poached in acid have its color dulled, but it is now very flexible. It can be bent without breaking. The green item poached in baking soda has a crisp "crack" to it when broken.
Acids will dull the color and texture of green vegetables.
However, the direct opposite is true of most other colored vegetables. Carrots poached in vinegar will retain their color and texture; while the same item poached in a base liquid turns very mushy. The same is true of white vegetables, like onions and potatoes.
So, what does this mean to the household cook? It explains why potatoes cooked for Potato Salad should be cooked in an acidic liquid. It will keep them white and keep you from having mashed potato salad. They'll hold their shape.
Have you ever cooked green beans and tomatoes together? Or, perhaps okra, turnip greens, or spinach cooked with tomatoes? Did you notice that the green item looks limp and drab? You now know the underlying science behind it. Acids destroy the color and texture of green vegetables.
When I'm finished with this experiment, I notice one last thing. The poaching liquid that I added vinegar to is clear. It still looks like water. However, the baking soda bath is a slight green/orange color.
Since acids firm textures of vegetables, they also prevent the leaching of nutrients and color into the cooking liquid.
You can retain the color, texture, and nutrients in vegetables by being mindful of your cooking process. Don't subject your delicate ingredients to a high-heat violent boil. Vegetables should be poached or steamed. And, if you want to keep them looking bright and tasting crisp, use a bit of vinegar during cooking on all colors but green. For them, use a touch of baking soda.
See Chef Todd's experiment Keep Nutrients in Vegetables in a live demonstration. Chef Todd Mohr has inspired thousands of people to improve their health and nutrition through healthy cooking. His FREE online webinar " How To Cook Fresh in 5 Easy Steps" reveals the secrets to selecting, cooking, and storing farm fresh ingredients for easy everyday home cooking.
If you want to avoid destroying the color, texture, and nutrients in your vegetables, there are some simple adjustments you can make in your cooking. By controlling the heat and understanding the effect of acids and bases in cooking, you can make vegetables even children will eat!
Keep in mind that there's a BIG difference between boil, simmer, and poach. Most people make the mistake of cooking everything at a violent, rapid boil. You shouldn't use the highest amount of MOIST heat by boiling any more than you'd put everything in your oven at 500F to cook in a DRY method. You control the heat and get better results.
You can destroy the nutrients in vegetables by treating them too rough. Boil is 212F/100C, and has large, violent bubbles in the liquid. Items are bounced around and cooked at the highest MOIST temperature you can achieve. Nothing in the kitchen should be boiled.
Simmer is characterized by small bubbles in your cooking liquid, usually around the edges of the pan. Items in a proper simmer are cooked at 185F/85C to 200F/93C and move about softly in the environment. This is a much gentler way to cook, and most things in the kitchen should be simmered.
Poaching temperatures are even lower, from 165F/74C to 185F/85C and have no bubbles visible. The poaching liquid has a slight convection to it. Large items don't move, smaller bits slowly float across the liquid in a leisurely fashion.
The first thing you can do to retain nutrients in vegetables is to cook them as softly as possible in a moist environment. This means poaching them, not subjecting them to a violent boil.
Acids and bases also act upon the color, texture, and nutritional value of vegetables during cooking. I've created a small science experiment to demonstrate this fact.
With three pots of water at a soft simmer, I'll add vinegar (an acid) to one. The second pot gets baking soda (a base), and the third is left alone as a control baseline.
Green vegetables poached in acid will become very drab and turn an olive or army green. However, green vegetables poached in baking soda will become a vibrant, bright green.
Not only will the drab green bean poached in acid have its color dulled, but it is now very flexible. It can be bent without breaking. The green item poached in baking soda has a crisp "crack" to it when broken.
Acids will dull the color and texture of green vegetables.
However, the direct opposite is true of most other colored vegetables. Carrots poached in vinegar will retain their color and texture; while the same item poached in a base liquid turns very mushy. The same is true of white vegetables, like onions and potatoes.
So, what does this mean to the household cook? It explains why potatoes cooked for Potato Salad should be cooked in an acidic liquid. It will keep them white and keep you from having mashed potato salad. They'll hold their shape.
Have you ever cooked green beans and tomatoes together? Or, perhaps okra, turnip greens, or spinach cooked with tomatoes? Did you notice that the green item looks limp and drab? You now know the underlying science behind it. Acids destroy the color and texture of green vegetables.
When I'm finished with this experiment, I notice one last thing. The poaching liquid that I added vinegar to is clear. It still looks like water. However, the baking soda bath is a slight green/orange color.
Since acids firm textures of vegetables, they also prevent the leaching of nutrients and color into the cooking liquid.
You can retain the color, texture, and nutrients in vegetables by being mindful of your cooking process. Don't subject your delicate ingredients to a high-heat violent boil. Vegetables should be poached or steamed. And, if you want to keep them looking bright and tasting crisp, use a bit of vinegar during cooking on all colors but green. For them, use a touch of baking soda.
See Chef Todd's experiment Keep Nutrients in Vegetables in a live demonstration. Chef Todd Mohr has inspired thousands of people to improve their health and nutrition through healthy cooking. His FREE online webinar " How To Cook Fresh in 5 Easy Steps" reveals the secrets to selecting, cooking, and storing farm fresh ingredients for easy everyday home cooking.
Article Source: EzineArticles
Sprouts Nutrition - Health Benefits of the Most Common Sprouting Seeds
By Josh Rowen
Sprouts and Sprouting, by Valerie Cupillard. Turn your kitchen into a garden. Discover the pleasures of transforming wheat, lentils, mustard or alfalfa into sprouts and shoots. This work includes 70 healthy and creative recipes with an accent on raw nutrition and flavour. Bean sprouts, sprouted seeds and legumes are wonderfully healthy, delicious and convenient foods. Perfect for today's busy lives, they are the ultimate fast food. Sprouts are living plants ideal for making soups, salads, sandwiches, stir-fries, humus, and dips, but add great flavour, texture and colour to any dish. Seeds are a store house of latent energy which bursts forth when they germinate, converting the stored nutrients into highly nutritious sprouts, alive with plant enzymes, anti-oxidants, protein and a vast array of vitamins and minerals. Regularly eating sprouts can have a dramatic effect on your general health and wellbeing. Research has shown that sprouts improve and maintain the immune system, improve your digestion, and help prevent and fight serious diseases, such as cancer. Sprouts are also an excellent nutritional source for vegetarians, vegans and those on a gluten free diet. "Sprouts & Sprouting" is the complete guide to sprouting seeds and beans, including how to sprout successfully, sprouting equipment, nutritional information and over 70 recipes. It is the ideal handbook, both for the beginner and the seasoned sprouter.....More.
Growing your own sprouting seeds at home can be a gratifying and beneficial means to have fresh produce on hand all year long. Discover the benefits of sprouts nutrition from 4 of the most well-liked seeds for sprouting, Alfalfa, Clover, Radish, and Broccoli.
Alfalfa sprouts from alfalfa sprouting seeds presented a generation of Americans to the joys and health benefits of sprouting and eating sprouts. And the love affair still rages today. Alfalfa sprouts are simple to produce and packed with nutrition. They're a wonderful addition to any healthful meal.
Alfalfa sprouts are a nutrition powerhouse containing a substantial source of phytoestrogens that are associated with the prevention of the discomforts of menopause, osteoporosis, as well as cancer and heart disease.
Saponins found in alfalfa sprouts could help to reduce cholesterol. Alfalfa sprouts are also a high-quality source of vitamin K as well.
If you like alfalfa sprouts you'll love the sweet mild flavor of red clover sprouts from clover sprouting seeds. These sprouts are in fact larger and more savory than alfalfa sprouts. They are also slightly crunchy and are a terrific supply of superfood nutrition. Clover sprouts are of course simple to produce and the hulls are simpler to wash off than with alfalfa sprouts. They are a wonderful add-on to sandwiches and salads.
Clover sprouts nutrition has the biggest food source of isofavones of any of the various sprouts you are familiar with. Isoflavones are proven to have incredibly powerful anti-cancer qualities. They are also helpful in the prevention of the symptoms of menopause as well.
If you like radishes you will of course love the zesty crunch of radish sprouts. They are also very visually appealing as well. If you'd like to add a little excitement you can add them to your alfalfa or clover sprouting seeds to give them a good little kick.
Radish sprouts grown from high quality sprouting seeds have an abundance of nutrition offering twenty nine times more vitamin C than milk and four time more vitamin A. Radish sprouts also have ten times more calcium than potatoes and have more vitamin C than pineapple too.
Broccoli sprouting seeds are very common for growing broccoli sprouts particularly since it has been revealed that they have an remarkable amount of the cancer-fighting phytochemical, sulforaphane. You can learn a good deal more about sulforaphanes at Wikipedia.com.
Research studies at Johns Hopkins University have shown that broccoli sprouts grown from broccoli seeds have fifty times more sulforpohane than a fully grown head of broccoli. Besides that sprouting broccoli seeds contain glucosinolates and isothiocyanates, substances that protect cells from becoming malignant, at 10-100 times greater levels than in fresh broccoli.
A new study performed by a research group led by Bernhard Juurlink at the University of Saskatchewan has revealed eating sprouted broccoli seeds during pregnancy may give your kids with life-long protection against cardiovascular disease.
In addition, broccoli seeds for sprouting are sources of plant estrogens, similar to human estrogen, and so are effective in cases of PMS, menopause, hot flashes and fibrocystic disease.
Delicious healthful broccoli sprouts are a rich source of nutrition including vitamins A, B, C, E and K, anti-oxidants, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. Also carotene, chlorophyll, amino acids, trace elements and antioxidants. Broccoli seeds for sprouting contain as much as thirty five% protein.
As you can see sprouts are a powerhouse of nutrition. They are easy to grow in your home all year round and are a fantastic addition to any meal.
Provide your body the benefits of sprouts nutrition and purchase the lowest cost highest quality sprouting seeds online at OrganicSproutingSeeds.com and begin growing your own scrumptious, so fresh they're alive sprouts at home.
Article Source: EzineArticles
Alfalfa sprouts from alfalfa sprouting seeds presented a generation of Americans to the joys and health benefits of sprouting and eating sprouts. And the love affair still rages today. Alfalfa sprouts are simple to produce and packed with nutrition. They're a wonderful addition to any healthful meal.
Alfalfa sprouts are a nutrition powerhouse containing a substantial source of phytoestrogens that are associated with the prevention of the discomforts of menopause, osteoporosis, as well as cancer and heart disease.
Saponins found in alfalfa sprouts could help to reduce cholesterol. Alfalfa sprouts are also a high-quality source of vitamin K as well.
If you like alfalfa sprouts you'll love the sweet mild flavor of red clover sprouts from clover sprouting seeds. These sprouts are in fact larger and more savory than alfalfa sprouts. They are also slightly crunchy and are a terrific supply of superfood nutrition. Clover sprouts are of course simple to produce and the hulls are simpler to wash off than with alfalfa sprouts. They are a wonderful add-on to sandwiches and salads.
Clover sprouts nutrition has the biggest food source of isofavones of any of the various sprouts you are familiar with. Isoflavones are proven to have incredibly powerful anti-cancer qualities. They are also helpful in the prevention of the symptoms of menopause as well.
If you like radishes you will of course love the zesty crunch of radish sprouts. They are also very visually appealing as well. If you'd like to add a little excitement you can add them to your alfalfa or clover sprouting seeds to give them a good little kick.
Radish sprouts grown from high quality sprouting seeds have an abundance of nutrition offering twenty nine times more vitamin C than milk and four time more vitamin A. Radish sprouts also have ten times more calcium than potatoes and have more vitamin C than pineapple too.
Broccoli sprouting seeds are very common for growing broccoli sprouts particularly since it has been revealed that they have an remarkable amount of the cancer-fighting phytochemical, sulforaphane. You can learn a good deal more about sulforaphanes at Wikipedia.com.
Research studies at Johns Hopkins University have shown that broccoli sprouts grown from broccoli seeds have fifty times more sulforpohane than a fully grown head of broccoli. Besides that sprouting broccoli seeds contain glucosinolates and isothiocyanates, substances that protect cells from becoming malignant, at 10-100 times greater levels than in fresh broccoli.
A new study performed by a research group led by Bernhard Juurlink at the University of Saskatchewan has revealed eating sprouted broccoli seeds during pregnancy may give your kids with life-long protection against cardiovascular disease.
In addition, broccoli seeds for sprouting are sources of plant estrogens, similar to human estrogen, and so are effective in cases of PMS, menopause, hot flashes and fibrocystic disease.
Delicious healthful broccoli sprouts are a rich source of nutrition including vitamins A, B, C, E and K, anti-oxidants, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. Also carotene, chlorophyll, amino acids, trace elements and antioxidants. Broccoli seeds for sprouting contain as much as thirty five% protein.
As you can see sprouts are a powerhouse of nutrition. They are easy to grow in your home all year round and are a fantastic addition to any meal.
Provide your body the benefits of sprouts nutrition and purchase the lowest cost highest quality sprouting seeds online at OrganicSproutingSeeds.com and begin growing your own scrumptious, so fresh they're alive sprouts at home.
Article Source: EzineArticles
Sprouts and Sprouting, by Valerie Cupillard. Turn your kitchen into a garden. Discover the pleasures of transforming wheat, lentils, mustard or alfalfa into sprouts and shoots. This work includes 70 healthy and creative recipes with an accent on raw nutrition and flavour. Bean sprouts, sprouted seeds and legumes are wonderfully healthy, delicious and convenient foods. Perfect for today's busy lives, they are the ultimate fast food. Sprouts are living plants ideal for making soups, salads, sandwiches, stir-fries, humus, and dips, but add great flavour, texture and colour to any dish. Seeds are a store house of latent energy which bursts forth when they germinate, converting the stored nutrients into highly nutritious sprouts, alive with plant enzymes, anti-oxidants, protein and a vast array of vitamins and minerals. Regularly eating sprouts can have a dramatic effect on your general health and wellbeing. Research has shown that sprouts improve and maintain the immune system, improve your digestion, and help prevent and fight serious diseases, such as cancer. Sprouts are also an excellent nutritional source for vegetarians, vegans and those on a gluten free diet. "Sprouts & Sprouting" is the complete guide to sprouting seeds and beans, including how to sprout successfully, sprouting equipment, nutritional information and over 70 recipes. It is the ideal handbook, both for the beginner and the seasoned sprouter.....More.
The Skinny On Corn
By Penny Kane
Penny Kane~Author
Article Source: EzineArticles
The Sugar Fix: The High-Fructose Fallout That Is Making You Fat and Sick, by Richard J. Johnson and Timothy Gower. What you don't know about High Fructose Corn Syrup could kill you. Cutting back on the fructose in your diet could save your life -- and shrink your waistline. Table sugar and high-fructose corn syrup (HFCS) -- the primary sources of fructose -- are staples of our food supply, and are even found in foods that aren't necessarily sweet, like breads, soups, ketchup, and salad dressing. These sweeteners are linked to health problems such as obesity, diabetes, and joint and abdominal pain. They may also increase your risk for liver and kidney diseases, premature aging, and certain types of cancer... More
High Fructose Corn Syrup and the Fibromyalgia Connection: Fibromyalgia Recovery Handbook, by Janice Lorigan. Relief at last!! Living with fibromyalgia can be debilitating, miserable, and painful. Loss in work time is costly for employers, as well. The "down time" needed to restore energy and recover from bouts of the syndrome is wasteful and unnecessary. The specific guidelines involve no adverse side effects or risky or unhealthy measures. You will need to be aware of substances which are antagonistic and then carefully select and eat a wide variety of appropriate foods. Significant relief for you and millions of others who have been waiting for answers. Be the champion of your own recovery... More
Corn is used to fatten up livestock. Corn is a grain and not a vegetable. Most corn that we consume is genetically modified. Corn has long since been considered healthy until now when the consequences of eating corn in almost every product we buy has begun to make us sick.
High fructose corn syrup is dangerous to our health. Sugar from corn is more popular because it is less expensive to produce than cane sugar and contains twice the amount of fructose. This cheaper, sweeter product contains no vitamins or healthy enzymes and actually leeches nutrients from the body. It messes around with your insulin creating much of the type 2 diabetes epidemic, and has been found to inhibit the action of the immune systems white blood cells. White blood cells are crucial in our immune system to defend again disease and foreign materials. Corn not only fattens livestock up. A Princeton University research team has come up with some interesting evidence: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same. High fructose corn syrup is more easily converted to fat in your liver and creates what is called nonalcoholic fatty liver disease which then can turn into type 2 diabetes. High fructose corn syrup contains no nutrients and in fact leeches healthy ones, it affects our immune system function resulting in allergies and illness, and our liver metabolizes it into fat creating fatty liver syndrome and insulin dependence.
Genetically modified corn or bt corn is also dangerous to our health because the corn is injected with a toxin that is designed to resist pests. This in theory would allow farmers to use less pesticides in their corn crops. When a bug eats the corn, the toxin injected into the corn spills out and damages their intestine and kills them. That leads to these questions. What happens when we eat it? Wouldn't the same rules apply? This genetically modified corn toxin does not have a shut off valve when it comes to human consumption. The bt toxin ends up killing the bugs, and hurting us too. This bt toxin is also known to cause allergies because it weakens our immune system. Bt toxin can also be found in pollen and it is just as detrimental to breathe. How many people report having seasonal allergies in this day and age? Here is another interesting fact. One farmer who switched to bt corn based feed reported an 80% decline in birth rates in his pigs.
I believe we are in the infancy of discovering corn's true dangers. Because we are inundated with corn in everything we eat, the risk to our health continues to increase.
•Corn is twice as sweet as cane sugar and affect triglycerides
•Corn has no nutritional value and leeches the good nutrients in your body
•Corn affects your insulin levels
•Corn affects your white blood cell count
•Bt or gmo corn is a suspected carcinogen
•Bt corn is known to cause an increase in allergies
•People living around bt corn crops have reported flu like symptoms and an increase in allergies
•Bt corn contains a toxin that attacks your intestines when you eat it
•Pigs fed corn experienced an 80% decline in fertility
•Rats fed corn syrup became obese
•North Americans are major consumers of high fructose corn syrup and corn products and are among the most obese in the world.
High fructose corn syrup is dangerous to our health. Sugar from corn is more popular because it is less expensive to produce than cane sugar and contains twice the amount of fructose. This cheaper, sweeter product contains no vitamins or healthy enzymes and actually leeches nutrients from the body. It messes around with your insulin creating much of the type 2 diabetes epidemic, and has been found to inhibit the action of the immune systems white blood cells. White blood cells are crucial in our immune system to defend again disease and foreign materials. Corn not only fattens livestock up. A Princeton University research team has come up with some interesting evidence: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same. High fructose corn syrup is more easily converted to fat in your liver and creates what is called nonalcoholic fatty liver disease which then can turn into type 2 diabetes. High fructose corn syrup contains no nutrients and in fact leeches healthy ones, it affects our immune system function resulting in allergies and illness, and our liver metabolizes it into fat creating fatty liver syndrome and insulin dependence.
Genetically modified corn or bt corn is also dangerous to our health because the corn is injected with a toxin that is designed to resist pests. This in theory would allow farmers to use less pesticides in their corn crops. When a bug eats the corn, the toxin injected into the corn spills out and damages their intestine and kills them. That leads to these questions. What happens when we eat it? Wouldn't the same rules apply? This genetically modified corn toxin does not have a shut off valve when it comes to human consumption. The bt toxin ends up killing the bugs, and hurting us too. This bt toxin is also known to cause allergies because it weakens our immune system. Bt toxin can also be found in pollen and it is just as detrimental to breathe. How many people report having seasonal allergies in this day and age? Here is another interesting fact. One farmer who switched to bt corn based feed reported an 80% decline in birth rates in his pigs.
I believe we are in the infancy of discovering corn's true dangers. Because we are inundated with corn in everything we eat, the risk to our health continues to increase.
•Corn is twice as sweet as cane sugar and affect triglycerides
•Corn has no nutritional value and leeches the good nutrients in your body
•Corn affects your insulin levels
•Corn affects your white blood cell count
•Bt or gmo corn is a suspected carcinogen
•Bt corn is known to cause an increase in allergies
•People living around bt corn crops have reported flu like symptoms and an increase in allergies
•Bt corn contains a toxin that attacks your intestines when you eat it
•Pigs fed corn experienced an 80% decline in fertility
•Rats fed corn syrup became obese
•North Americans are major consumers of high fructose corn syrup and corn products and are among the most obese in the world.
Penny Kane~Author
Article Source: EzineArticles
The Sugar Fix: The High-Fructose Fallout That Is Making You Fat and Sick, by Richard J. Johnson and Timothy Gower. What you don't know about High Fructose Corn Syrup could kill you. Cutting back on the fructose in your diet could save your life -- and shrink your waistline. Table sugar and high-fructose corn syrup (HFCS) -- the primary sources of fructose -- are staples of our food supply, and are even found in foods that aren't necessarily sweet, like breads, soups, ketchup, and salad dressing. These sweeteners are linked to health problems such as obesity, diabetes, and joint and abdominal pain. They may also increase your risk for liver and kidney diseases, premature aging, and certain types of cancer... MoreHigh Fructose Corn Syrup and the Fibromyalgia Connection: Fibromyalgia Recovery Handbook, by Janice Lorigan. Relief at last!! Living with fibromyalgia can be debilitating, miserable, and painful. Loss in work time is costly for employers, as well. The "down time" needed to restore energy and recover from bouts of the syndrome is wasteful and unnecessary. The specific guidelines involve no adverse side effects or risky or unhealthy measures. You will need to be aware of substances which are antagonistic and then carefully select and eat a wide variety of appropriate foods. Significant relief for you and millions of others who have been waiting for answers. Be the champion of your own recovery... MoreThe History of White Flour
By Gini Johnson
Small-Scale Grain Raising, Second Edition: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains, for Home Gardeners and Local Farmers, by Gene Logsdon. Starting from the simple but revolutionary concept of the garden “pancake patch,” Logsdon opens up our eyes to a whole world of plants that we wrongly assume only the agricultural “big boys” can grow. He succinctly covers all the basics, from planting and dealing with pests, weeds, and diseases to harvesting, processing, storing, and using whole grains. Never has there been a better time, or a more receptive audience, for this book. Localvores, serious home gardeners, CSA farmers, and whole-foods advocates—in fact, all people who value fresh, high-quality foods—will find a field full of information and ideas in this once and future classic....More
Whole Grains Every Day, Every Way, by Lorna Sass. In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them....More
Before 1870 there was only stone ground wheat. By 1880 all stones had been replaced with iron, steel, or porcelain rollers throughout Europe and America. It marked the beginning of the industrial revolution of our food. Refined flour was the first fast food so to speak.
Before the industrialized roller-milling revolution, the ground white flour could only get just so white. You see grinding removed the bran from the wheat berry and therefore most of the fiber, but it didn't remove the germ, which contains oils that are rich in nutrients. The stone mills simply crushed the germ and released the oil. This tinted the flour a rather unappealing yellow grey (the yellow is carotene) which shortened the shelf life once it was exposed to the air. The flour soon oxidized and turned rancid. It didn't look or smell very nice after that and people didn't like it. However what they didn't realize was that the oil was where all the nutrients were, such as protein, folic acid, B vitamins, carotenes and other antioxidants, such as omega-3 fatty acids. It was probably the omega-3 that caused it to go rancid.
With roller milling came the ability to remove the wheat germ as well as the fiber, leaving behind a big packet of nothing but starch and a little protein. This starch hitting our bodies all at once causes our bodies to have a sugar rush. Now the pancreas has to kick into double time to keep up with this over load. Soon the pancreas gets worn out and you have diabetes. You also have an overweight population. But the good news for the population back then was that now everyone could afford white flour that would last on the shelves for many months. Before this only the rich could afford white flour.
Now not every little town had to have a water wheel in order to provide almost daily flour for everyone. Now since white flour could last months it could be ground far away and shipped. Now towns did not have to be by a stream or river. Now they could build a town anywhere. So America began to spread out.
The problem with this new white flour was that it was nutritionally worthless, or just about. As well as the wheat, the corn and rice flours suffered from the same fate. Wherever these refined flours appeared so did epidemics of pellagra and beriberi. Both of the diseases are caused by deficiencies in B vitamins, which were in the germ.
In the 1930s vitamins were discovered and scientists soon figured out why everyone was sick. So the government made it a law that B vitamins had to be added to the white flour. In 1995 the public health authorities ordered folic acid be added to the white flour as well. We are plagued with deficiency diseases such as diabetes, heart disease, and certain cancers. We also know that eating whole grains reduces the risk of these diseases. The choice is yours, but I feel that this nation needs to get back to eating real food.
We need to eat whole grains that are ground fresh just before they are used. The way to do that is with a wheat grinder. When you grind grain fresh it has a wonderful smell. You can smell the nutrients in it. Go smell your white flour. Go ahead go smell it! What did you smell? Nothing, right? That's because the nutrients are gone and the flour is dead. When you grind your own wheat it is still warm when you make your baked goods. If you put it in bread the warmth of the flour activates the yeast and your bread will rise better and faster. Don't eat dead white flour your body deserves better than that. Only in America do we take real nutrients out of something and then replace it with artificial nutrients. Remember added chemicals can never replace what God put in, in the first place.
Gini Johnson has 42 years experience grinding her own whole wheat flour to make fresh home made breads and baked goods. She did so for her five kids and now her twelve grand kids. She is concerned about the way people are consuming white flour in every baked goods they eat; so started her own website namely Ladybug Horizons at grainmillandwheatgrinder.com At this website you will find the best and yet most affordable grain mills on the market. If you want to eat healthy we can help. Come see our videos and see why you need a grain mill in your life. If you have a question about baking this is they grandma to ask.
Before the industrialized roller-milling revolution, the ground white flour could only get just so white. You see grinding removed the bran from the wheat berry and therefore most of the fiber, but it didn't remove the germ, which contains oils that are rich in nutrients. The stone mills simply crushed the germ and released the oil. This tinted the flour a rather unappealing yellow grey (the yellow is carotene) which shortened the shelf life once it was exposed to the air. The flour soon oxidized and turned rancid. It didn't look or smell very nice after that and people didn't like it. However what they didn't realize was that the oil was where all the nutrients were, such as protein, folic acid, B vitamins, carotenes and other antioxidants, such as omega-3 fatty acids. It was probably the omega-3 that caused it to go rancid.
With roller milling came the ability to remove the wheat germ as well as the fiber, leaving behind a big packet of nothing but starch and a little protein. This starch hitting our bodies all at once causes our bodies to have a sugar rush. Now the pancreas has to kick into double time to keep up with this over load. Soon the pancreas gets worn out and you have diabetes. You also have an overweight population. But the good news for the population back then was that now everyone could afford white flour that would last on the shelves for many months. Before this only the rich could afford white flour.
Now not every little town had to have a water wheel in order to provide almost daily flour for everyone. Now since white flour could last months it could be ground far away and shipped. Now towns did not have to be by a stream or river. Now they could build a town anywhere. So America began to spread out.
The problem with this new white flour was that it was nutritionally worthless, or just about. As well as the wheat, the corn and rice flours suffered from the same fate. Wherever these refined flours appeared so did epidemics of pellagra and beriberi. Both of the diseases are caused by deficiencies in B vitamins, which were in the germ.
In the 1930s vitamins were discovered and scientists soon figured out why everyone was sick. So the government made it a law that B vitamins had to be added to the white flour. In 1995 the public health authorities ordered folic acid be added to the white flour as well. We are plagued with deficiency diseases such as diabetes, heart disease, and certain cancers. We also know that eating whole grains reduces the risk of these diseases. The choice is yours, but I feel that this nation needs to get back to eating real food.
We need to eat whole grains that are ground fresh just before they are used. The way to do that is with a wheat grinder. When you grind grain fresh it has a wonderful smell. You can smell the nutrients in it. Go smell your white flour. Go ahead go smell it! What did you smell? Nothing, right? That's because the nutrients are gone and the flour is dead. When you grind your own wheat it is still warm when you make your baked goods. If you put it in bread the warmth of the flour activates the yeast and your bread will rise better and faster. Don't eat dead white flour your body deserves better than that. Only in America do we take real nutrients out of something and then replace it with artificial nutrients. Remember added chemicals can never replace what God put in, in the first place.
Gini Johnson has 42 years experience grinding her own whole wheat flour to make fresh home made breads and baked goods. She did so for her five kids and now her twelve grand kids. She is concerned about the way people are consuming white flour in every baked goods they eat; so started her own website namely Ladybug Horizons at grainmillandwheatgrinder.com At this website you will find the best and yet most affordable grain mills on the market. If you want to eat healthy we can help. Come see our videos and see why you need a grain mill in your life. If you have a question about baking this is they grandma to ask.
Small-Scale Grain Raising, Second Edition: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains, for Home Gardeners and Local Farmers, by Gene Logsdon. Starting from the simple but revolutionary concept of the garden “pancake patch,” Logsdon opens up our eyes to a whole world of plants that we wrongly assume only the agricultural “big boys” can grow. He succinctly covers all the basics, from planting and dealing with pests, weeds, and diseases to harvesting, processing, storing, and using whole grains. Never has there been a better time, or a more receptive audience, for this book. Localvores, serious home gardeners, CSA farmers, and whole-foods advocates—in fact, all people who value fresh, high-quality foods—will find a field full of information and ideas in this once and future classic....MoreWhole Grains Every Day, Every Way, by Lorna Sass. In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them....MoreAll About Avocados
by Tom A Lingle
The avocado (Persea americana) originated thousands of years ago in the southern parts of Mexico, however it was quite some time before it was cultivated. Originally known as the aquacate, the word avocado was not spoken in the English language until the late 1600s. It wasn't until the 19th century that the avocado was introduced to the United States from Mexico. There are many varieties of this nutritious dark green fruit: Zutano, Sharwil, Bacon, Ettinger, Fuerte, Reed, Hass, Pinkerton, and Gwen. Of those cultivars, the Hass avocado is the most commonly grown in California, and it accounts for about 90% of all North America's production.
Requiring a subtropical climate with little wind and frost, a single avocado tree can produce hundreds of fruit yearly. This fruit is very similar to the banana in the fact that it matures on the tree but ripens once it is picked. Although an avocado is a fruit, it is not sweet like a fruit. The avocado is high in monounsaturated fat which makes it a great vegetarian food. The flesh of the fruit, once removed from the skin, is soft and has a subtle flavor. An avocado can be used in a wide array of dishes both sweet and savory. Typically the avocado is served raw along with lime or lemon juice, this prevents the fruit from browning.
As for culinary uses, the avocado is a very healthy choice for those who are nutritionally mindful. There is no cholesterol or sodium in an avocado, and it has more potassium than a banana. In America, the avocado is generally known as the main ingredient to a popular Mexican dish called guacamole. Consisting of chopped tomatoes, onions, avocados, and garlic, guacamole is the quintessential dip that is served with tortilla chips. Although this is one of the most popular ways to prepare avocados, there are many other delicious dishes and treats that use this magnificent fruit. From simple salads and hamburgers to cakes and smoothies, the avocado is a delicious addition.
Fun Facts About the Avocado
- This fruit was once considered a luxurious food that was only served for royalty.
- The roots of an avocado tree help to prevent erosion by stabilizing the soil.
- The avocado is also known as the Alligator Pear.
- In California, avocados grow constantly throughout the year.
- Almost half of the households in the United States purchase avocados.
Check out our trusted selection of the most popular traditional guacamole recipes for the finest in authentic Mexican style offerings. When you need a great dip or entrée topping, search our growing collection of the best in classic favorites and exciting new contemporary guacamole recipe creations.
Requiring a subtropical climate with little wind and frost, a single avocado tree can produce hundreds of fruit yearly. This fruit is very similar to the banana in the fact that it matures on the tree but ripens once it is picked. Although an avocado is a fruit, it is not sweet like a fruit. The avocado is high in monounsaturated fat which makes it a great vegetarian food. The flesh of the fruit, once removed from the skin, is soft and has a subtle flavor. An avocado can be used in a wide array of dishes both sweet and savory. Typically the avocado is served raw along with lime or lemon juice, this prevents the fruit from browning.
As for culinary uses, the avocado is a very healthy choice for those who are nutritionally mindful. There is no cholesterol or sodium in an avocado, and it has more potassium than a banana. In America, the avocado is generally known as the main ingredient to a popular Mexican dish called guacamole. Consisting of chopped tomatoes, onions, avocados, and garlic, guacamole is the quintessential dip that is served with tortilla chips. Although this is one of the most popular ways to prepare avocados, there are many other delicious dishes and treats that use this magnificent fruit. From simple salads and hamburgers to cakes and smoothies, the avocado is a delicious addition.
Fun Facts About the Avocado
- This fruit was once considered a luxurious food that was only served for royalty.
- The roots of an avocado tree help to prevent erosion by stabilizing the soil.
- The avocado is also known as the Alligator Pear.
- In California, avocados grow constantly throughout the year.
- Almost half of the households in the United States purchase avocados.
Check out our trusted selection of the most popular traditional guacamole recipes for the finest in authentic Mexican style offerings. When you need a great dip or entrée topping, search our growing collection of the best in classic favorites and exciting new contemporary guacamole recipe creations.
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
New Book Review
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat, by Grant Achatz and Nick Kokonas. "One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.
The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award.
Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year. Click here for more information or to order.
Grant Achatz is the multiple award-winning chef and owner of Alinea in Chicago. He has written for Gourmet, The New York Times Diner's Journal, and is a columnist for The Atlantic's Food Channel. Nick Kokonas partnered with Grant Achatz in 2005 to develop Alinea, where he remains actively engaged in its strategy, marketing, and business planning.
Health Benefits of Basil
By Tim Sousa
Basil is a popular herb in Italian cooking, particularly in pesto. This fragrant and flavorful herb, a relative of peppermint, is an excellent, nutritious addition to your pasta sauce, soup, or salad.
An array of flavonoids exist in basil, which help to protect cells and chromosomes from damage. Studies have shown that two of these flavonoids in particular, orientin and vicenin, are useful in protecting cell structures and chromosomes from damage by radiation and oxygen.
Essential oil of basil has been shown to inhibit the growth of several types of bacteria, many of which have become resistant to antibiotics. This essential oil has been found to inhibit growth of the widespread staphylococcus, enterococcus, pseudomonas, and e. coli bacteria, among others. Adding basil to your vinaigrette will both enhance the flavor, and ensure that the fresh salad greens are safe to eat.
Eugenol, which is found in essential oil of basil, provides an anti-inflammatory effect, by blocking an enzyme called cyclooxygenase. Aspirin and Ibuprofen work by blocking this same enzyme. So, basil can have healing benefits, and provide relief from the symptoms of inflammatory problems, like rheumatoid arthritis and inflammatory bowel conditions.
Basil is also a good source of vitamin A, which helps to prevent damage to the cells by free radicals. Vitamin A also prevents free radicals from oxidizing cholesterol in the blood stream, preventing the cholesterol from building up in the blood vessels.
Magnesium is also present in basil. This essential mineral helps the heart and blood vessels to relax, improving blood flow. Other nutrients found in basil include iron, calcium, potassium, and vitamin C.
The fresh, spicy flavor and scent of basil will wake up any boring salad or soup. Use fresh basil whole, or shredded to add a burst of flavor to your dinner. If you are using fresh basil in a cooked dish, add it towards the end of cooking, so that the volatile oils will not be dissipated by the heat.
Insalata Caprese is a simple salad, utilizing tomatoes, fresh mozzerella cheese, basil, and olive oil.
1/2 pound, fresh mozzerella, sliced 1/4 inch thick. 2 large tomatoes, sliced 1/4 inch thick. 1 cup fresh basil leaves. salt and pepper 1/4 cup extra virgin olive oil.
On a serving plate, arrange the mozzerella and tomato around the edge, alternating mozzerella and tomato slices. Tear up the basil leaves, and sprinkle them on top of the tomatoes and mozerella cheese. Season with a bit of salt and pepper. Just before serving, drizzle the extra virgin olive oil over the salad. Serves 4.
For more on negative calorie foods, visit Tim's blog, Negative Calorie Food.
Basil is a popular herb in Italian cooking, particularly in pesto. This fragrant and flavorful herb, a relative of peppermint, is an excellent, nutritious addition to your pasta sauce, soup, or salad.An array of flavonoids exist in basil, which help to protect cells and chromosomes from damage. Studies have shown that two of these flavonoids in particular, orientin and vicenin, are useful in protecting cell structures and chromosomes from damage by radiation and oxygen.
Essential oil of basil has been shown to inhibit the growth of several types of bacteria, many of which have become resistant to antibiotics. This essential oil has been found to inhibit growth of the widespread staphylococcus, enterococcus, pseudomonas, and e. coli bacteria, among others. Adding basil to your vinaigrette will both enhance the flavor, and ensure that the fresh salad greens are safe to eat.
Eugenol, which is found in essential oil of basil, provides an anti-inflammatory effect, by blocking an enzyme called cyclooxygenase. Aspirin and Ibuprofen work by blocking this same enzyme. So, basil can have healing benefits, and provide relief from the symptoms of inflammatory problems, like rheumatoid arthritis and inflammatory bowel conditions.
Basil is also a good source of vitamin A, which helps to prevent damage to the cells by free radicals. Vitamin A also prevents free radicals from oxidizing cholesterol in the blood stream, preventing the cholesterol from building up in the blood vessels.
Magnesium is also present in basil. This essential mineral helps the heart and blood vessels to relax, improving blood flow. Other nutrients found in basil include iron, calcium, potassium, and vitamin C.
The fresh, spicy flavor and scent of basil will wake up any boring salad or soup. Use fresh basil whole, or shredded to add a burst of flavor to your dinner. If you are using fresh basil in a cooked dish, add it towards the end of cooking, so that the volatile oils will not be dissipated by the heat.
Insalata Caprese is a simple salad, utilizing tomatoes, fresh mozzerella cheese, basil, and olive oil.
1/2 pound, fresh mozzerella, sliced 1/4 inch thick. 2 large tomatoes, sliced 1/4 inch thick. 1 cup fresh basil leaves. salt and pepper 1/4 cup extra virgin olive oil.
On a serving plate, arrange the mozzerella and tomato around the edge, alternating mozzerella and tomato slices. Tear up the basil leaves, and sprinkle them on top of the tomatoes and mozerella cheese. Season with a bit of salt and pepper. Just before serving, drizzle the extra virgin olive oil over the salad. Serves 4.
For more on negative calorie foods, visit Tim's blog, Negative Calorie Food.
If you are looking for clothing then read the info .
Pecan: The Healthy Nut
By Victoria Gates
Most people don't realize it but pecans are used in a wide variety of ways. These delicious meaty nuts are mainly eaten whole but can also be used in delectable recipes that tempt the palate. Here are a few of the great benefits, besides the great taste, of making pecans the number one addition to your holiday and every day dishes.
Pecans are probably the least touted of all healthy nuts, simply because they do not grow as widely as most other nuts do. However, it has been scientifically proven that they are as good, if not better, for your health than most other typically touted nuts. Pecans contain a very high level of anti-oxidants, substances that help boost your natural immunity. About a handful (five to ten pecan halves per day), are enough to make your body stronger and healthier. Pecans also contain "good fats", which may help raise good cholesterol and lower the bad cholesterol which could damage your heart.
Pecans are also very rich in oleic acid, which is considered to be one of the best natural substances for defending women against breast cancer. Studies have shown that women who included pecans in their diet were much less prone to having breast cancer than those who did not. Women are not the only ones to benefit; pecans are also considered valuable in aiding men with good prostrate health. What a great excuse for having another slice of that pecan pie this Thanksgiving!
Pecans are also one of the richest sources of protein in the plant-based food world. This makes them an excellent replacement for meat, especially for those who follow or prefer a vegetarian eating style. The newest dietary guidelines from the U.S. Department of Agriculture state that eating 4 to 5 servings of nuts each week (and that includes pecans) will bring you one step closer to putting your diet in line with current healthy eating recommendations and a trimmer waistline.
Although the research proving the pecan's tremendous health benefits may be recent, pecan-producing trees dotted the landscape long before the discovery of the "New World" and enriched the diets of the native tribes living in the central and southern regions of the United States. Today, pecans are available from coast to coast in nearly every supermarket and experts have confirmed the variety of benefits pecans have to offer. So enjoy some pecans at your next holiday gathering, at the office party, or even while you watch the game!
Victoria Gates is a proud supporter of small American businesses such as the 5-Generation family run Pearson Farm. Pearson Farm has met the audit standards established under the Georgia GP Food Safety Program. You can find out more about their operations and location by visiting www.pearsonfarm.com on the web.
Pecans are also very rich in oleic acid, which is considered to be one of the best natural substances for defending women against breast cancer. Studies have shown that women who included pecans in their diet were much less prone to having breast cancer than those who did not. Women are not the only ones to benefit; pecans are also considered valuable in aiding men with good prostrate health. What a great excuse for having another slice of that pecan pie this Thanksgiving!
Pecans are also one of the richest sources of protein in the plant-based food world. This makes them an excellent replacement for meat, especially for those who follow or prefer a vegetarian eating style. The newest dietary guidelines from the U.S. Department of Agriculture state that eating 4 to 5 servings of nuts each week (and that includes pecans) will bring you one step closer to putting your diet in line with current healthy eating recommendations and a trimmer waistline.
Although the research proving the pecan's tremendous health benefits may be recent, pecan-producing trees dotted the landscape long before the discovery of the "New World" and enriched the diets of the native tribes living in the central and southern regions of the United States. Today, pecans are available from coast to coast in nearly every supermarket and experts have confirmed the variety of benefits pecans have to offer. So enjoy some pecans at your next holiday gathering, at the office party, or even while you watch the game!
Victoria Gates is a proud supporter of small American businesses such as the 5-Generation family run Pearson Farm. Pearson Farm has met the audit standards established under the Georgia GP Food Safety Program. You can find out more about their operations and location by visiting www.pearsonfarm.com on the web.
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