Archive for 'Healthy Food'
Cooking Great Steak
Posted on 03. Oct, 2009 by K.C. Kudra.
A good steak meal could mean many different things, but people are still asking how to cook the perfect steak. For every person, that is going to be a little different, but these tips can be a big help for anyone who wants to make their meat better. Let us take a look at some of the basic techniques that will help you make great steak.
The first thing you will need to think about is which cut you are going to use. Good beef, produced in a way that treats the animal well, is generally preferred if you are after flavor and tenderness. Surprisingly, even tuff cuts from a good producer can taste better than budget cuts from a large commercial producer.
Fortunately, good steaks of this type are getting much easier to find. Do not be afraid to ask for them! For a lot of people, grass finished and fed beef is preferable because of its stronger flavor and better all around taste. However, this kind of beef is not as consistent or reliable as factory farm produced beef, and that should be kept in mind when you buy.
Once you know you have the right meat, it is time to look at your heat source. Charcoal grilling is a popular option, and one of the most traditional, but a grill pan over an electric or gas stove, a broiler, or learning how to cook a steak on a gas grill are also great options. Just make sure you are using high heat.
Preparing your steak is the next step. Brush the steak with oil, not the cooking surface, to reduce the risk of smoking, and season the steak lightly. You can go minimal and use only pepper and salt, or check out one of the many great marinade recipes available. No matter what you choose, do not overdo the seasoning.
When you place your steak in the hot pan or on the hot grill, it should sizzle. If it does not, you do not have enough heat. Do not turn the steak more than once – it needs some undisturbed time to cook most of the way on one side. Turning too early will be a real problem. Make sure you do not overcook, though. Rare steaks are turned three to four minutes in, before red juices form. Medium rare steaks are turned when those juices first show up, and medium well is done when the juice starts running together.
How long should you cook the other side of the steak? Two minutes less than the first side is a good standard rule that will prevent overcooking. Test the steak with an instant read thermometer, not a fork or knife, to keep the juices in.
After cooking, it is time to rest your steak. Place it fat side down, at 90 degrees to the pan you cooked it in. Do that by taking the pan away from the heat source and propping the steak up to keep it from sweating. Do not be tempted not to rest the steak, or you will lose the juices. Wait half the time you took cooking and you will have a great piece of meat.
Continue Reading
Are the So Called Experts Actually Doing More Damage Than Good When it Comes to Treating Compulsive Overeating?
Posted on 03. Oct, 2009 by Nadine Ann.
I will most likely lose the friendship of my colleagues by saying this but I truly believe that the so called experts involved with Overeaters Anonymous and in residential facilities may be doing more harm than good when it comes to treating people with compulsive overeating disorder.
They work hard at restricting diets, creating rules, finding triggers and talking about emotional issues which get their clients thinking and doing. This is how the disorder has been dealt with for the past few decades. But what if this traditional method of treatment is actually making people hang on to compulsive overeating longer than others who tried a different approach?
Let’s take for example Overeaters Anonymous (OA). Their 12 Step Program is based on the original 12 Steps for Alcoholics Anonymous (AA) which encourages abstinence from the substance altogether. Well we know we can’t do that with food or we will die so the next best thing is restriction.
One of the consequences of not following the OA diet is having your sponsor treat you like a five year old. You are sent to the corner of the room and you can only come out when you behave yourself and start following the rules. I’ve seen this happen. Unfortunately, I don’t think they understand that food is not the main issue for binge eaters.
Another thing that OA believes is that once you are a compulsive overeater, you will be for life. You’ll never be free of it. But what if this thinking is all coming down from years and years ago before research was done on the subject of binge eating disorder? What if this just isn’t true?
Residential facilities are somewhat similar to OA in that they require you follow their eating schedule and eat their provided meals. They have group therapy sessions and private ones. You meet with a psychiatrist for your private session and although talking about your issues is a very important element, I have never seen a facility hold classes to teach people how to reduce stress or teach them the tools they need to fend for themselves when they return to reality.
What would happen if we discovered that the old ways of thinking are simply…old?
Now lets say we give people the tools they need to reduce stress, become organized, and face deadlines and fears. We also help them learn to use facts without emotions, question beliefs that limit them, and learn to be assertive in their relationships with people. What if we also taught them to use short chunky goals that are so easy to achieve it makes the brain want to keep going for more? And how would they feel if we could bring back the self worth and self esteem that is gone from their lives instead of making them feel worse?
We might just be able to reverse the old way of thinking and get the message out to the world that this disorder IS curable.
I am reminded of when my dad had a heart attack a couple of years back. It was the old way versus the new way of thinking for us and we immediately chose what we thought would be the best for my dad. It came down to two cardiologists. One had graduated in 1968 and had a ton of experience and the other had graduated in 1990 with obviously less experience but specialized in the latest technology which meant my dad could have the heart catheterization procedure with minimal pain and not have to have open heart surgery.
Its the new way of thinking and doing that is making great improvements to peoples lives.
Continue Reading
Organic Acai Berry Juice Products
Posted on 03. Oct, 2009 by Peter Marks.
When you buy organic acai berry juice you can enjoy its benefits. There are lots of claims about what makes acai berry juice the best juice around. Many brands dilute their acai with other fruit juices and relabel it as a mix or blend.
100% pure organic acai berry juice products are what you want to be looking for. There is a global shortage of this berry and and it needs to be precessed at the source. You should make sure you are getting 100% pure acai berry products.
Acai juice and powder will mix well with your favorite juice. It also mixes well with yogurt and makes great smoothies. Mix acai with blueberry or grape juice and you have an enjoyable beverage.
The acai berry is harvested from the acai palm and is very similar in size and color compared to blueberries. The indigenous tribes of Brazil and surrounding areas have used acai in their diets for hundreds of years. Many Brazilians enjoy acai bowls or beverages with acai juice.
You will find pure acai berry products in many forms. Pure organic acai berry products can be found as juice, puree, capsules and as powder. The most popular form is acai juice. Pure organic acai berry products are one of the most beneficial diet supplements to hit the market in the last several years.
Pure acai juice has one of the highest ORAC values available more than most other berries grown worldwide. The ORAC value of acai is higher than pomegranate and blueberry and acai is often seen on super food lists often rated towards the top or as number one. What you should not find in acai juice is added sugars or refined sugars and fillers.
When searching for pure acai berry products or if you are on an acai berry diet consider products that do not contain sugar. If your diabetic or need to avoid sugar due to inflammation you need pure acai berry products not ones that are loaded with sugar or fillers. You need a product that is kosher and certified Brazilian acai berry and it should be processed and refined at the source. The best acai berry products are 100% organic and USDA certified.
Continue Reading
What You Didn’t Know About The Food We Eat
Posted on 03. Oct, 2009 by John Davis.
To build up your body, you need to eat four to six meals of small proportions that are high in protein and spaced out over a two to three hour span each day. This enhances your metabolism and reduces body fat.
Vitamins are of different types and have different functions in the body; vitamin A is excellent for vision while vitamin E and C helps in fighting diseases. An adequate intake of these vitamins will ensure that your health overall is secure.
Antioxidants are essential to the body because they eliminate free radicals in the body that can cause a host of cancerous diseases. Vitamin C is a powerful source of these anti oxidants.
An appropriate weight loss programe should be one that focuses on burning fat and this can be achieved through active exercise and proper nutrition.
A pregnant woman needs a healthy balanced diet more than anyone because her health ultimately affects the health of the fetus; an important element that needs to be taken with regularity is folic acid, which derives its potency from preventing spine or birth detects in the baby. Leafy green vegetables are an excellent source of folic acid.
To build up your body, you need to eat four to six meals of small proportions that are high in protein and spaced out over a two to three hour span each day. This enhances your metabolism and reduces body fat.
Vitamins are of different types and have different functions in the body; vitamin A is excellent for vision while vitamin E and C helps in fighting diseases. An adequate intake of these vitamins will ensure that your health overall is secure.
Glutamine, an amino acid out of twenty amino acids that are encoded by the standard genetic code, is renowned for its potency in the treatment of depression because it serves as fuel for the brain and is therefore, a must have for anybody who battles with depression while trying to loose weight.
An appropriate weight loss programe should be one that focuses on burning fat and this can be achieved through active exercise and proper nutrition.
A pregnant woman needs a healthy balanced diet more than anyone because her health ultimately affects the health of the fetus; an important element that needs to be taken with regularity is folic acid, which derives its potency from preventing spine or birth detects in the baby. Leafy green vegetables are an excellent source of folic acid.
Continue Reading
An Introduction to Mexican Cheese
Posted on 03. Oct, 2009 by Kc Kudra.
If you are like a lot of Americans, you may not really be all that familiar with Mexican cheeses, having run across cheese in Mexican dishes only as cheddar or Monterey Jack in the occasional burrito or taco. Even though these cheeses may be a good match for some of these Mexican recipes, at least in their Americanized form, there are a lot of Mexican cheeses out there, which you should certainly consider adding to your personal Mexican cooking repertoire.
However, Mexico has many cheeses to try for yourself and thankfully; many of these products are becoming increasingly available here as well. Ever since Mexican farmers began making cheese, it has been an important part of the country’s culinary heritage, just as it is in the US; but of course, with its own unique spin.
The art of cheese making came to the Americas with the Spanish, who imported goats and cows. These new foods were quickly adopted by Mexican cooks and styles unique to the country soon developed and some Spanish style cheeses found new fans in the New World. Mexican cheeses provide a variety of different flavors and textures perfectly suited for a wide array of traditional Mexican foods.
Quesadillas are something, which are familiar to most Americans, though the cheese used in making these popular snacks in Mexico is less so. Queso Oaxaco is the cheese of choice for this dish in Mexico. It is a type of cheese, which is similar to string cheese and has a mild flavor, which suits it for use in quesadillas and other recipes where a mild melting cheese is called for as well as eaten on its own as a snack. Queso Oaxaca is becoming easier to find in the states and cooks looking to add an authentic flavor to their quesadillas will find this cheese well worth seeking out.
Some have called Cotija Mexico’s answer to Romano and Parmesan cheeses. Cotija is a hard, sharp, salty cheese, which can be crumbled or grated into salads or used to top soups and refried beans. The texture and flavor of this cheese are very much like that of the aforementioned Italian cheeses and it does indeed also make a good accompaniment to pasta dishes. Named for the town of Cotija in Mexico’s Michoacn state, this is one cheese you should certainly consider trying for yourself.
Queso criollo is a mild, nutty yellow cheese, which is not dissimilar to Munster. This cheese hails from the Mexican state of Guererro, is excellent on tortas (Mexican sandwiches), and grated for use in quesadillas and other Mexican recipes where cheese is to be melted. Try it anywhere you would use Munster cheese as well as in Mexican dishes.
Queso fresco is a cheese, which originates in Spain but has been enthusiastically adopted by Mexican cooks. This is a mild, soft cheese made from both cow’s and goat’s milk. Try queso fresco crumbled on salads or tacos, as a filling for chiles rellenos, or serve it with fruit; berries and pears make especially wonderful pairings with this mild cheese.
There are more wonderful Mexican cheeses than there is room here to discuss; but that just means there is more to explore and experiment with in your kitchen! Next time you are planning to cook your favorite Mexican recipes, have a look at your local Mexican grocery, and seek out some new cheeses to add a new and delicious dimension to your old favorites.
Continue Reading
Coffee – Why Does it Keep You Awake?
Posted on 02. Oct, 2009 by Russell Jackson.
You’re no doubt aware that coffee can keep you awake. And you probably understand that it’s the caffeine content that causes this effect. What you probably don’t know, though, is why it is that caffeine can keep you awake. So what is it specifically about caffeine that stops you going to sleep?
Caffeine has the effect of blocking the chemical that causes sleepiness from interacting with the brain. Whilst this may sound a bit scary, it’s a naturally-occurring phenomenon where a chemical called adenosine is prevented from carrying out its normal function.
Adenosine is a chemical that the body produces naturally as a result of daily activity. The human brain has adenosine receptors in it, that the adenosine produced binds itself to. This action slows down nerve cell activity within the brain, causing us to feel drowsy and eventually fall asleep.
We’re more used to the effect of exercise being chemicals that make you feel more awake, so it seems strange that adenosine has the opposite effect. One of the other effects of this adenosine binding, though, is to dilate the blood vessels, allowing more oxygen to get to the brain – an effect we do expect from exercise and physical activity.
From the point of view of our nerve cells, caffeine is very similar to adenosine. This allows the caffeine to bind itself to our adenosine receptors, blocking the adenosine from doing so. Rather than slowing down nerve cell activity, though, this blocking of the adenosine serves to increase it.
At the same time, caffeine leads to blood vessels contracting, rather than dilating, which restricts the flow of blood cells. This is why certain types of headache respond well to remedies that include caffeine, as more of the blood cells causing the pain are prevented from reaching the brain.
With the caffeine blocking the adenosine, increased neuron activity occurs within the brain. This leads to our body’s thinking there is some type of emergency situation occurring, which leads to the release of hormones that trigger adrenalin, thus preparing us for “fight or flight” in extreme cases.
Everyone realises that the last thing you need when you want to get to sleep is a boost of adrenaline. Which is essentially why coffee keeps you awake – with the adrenaline leading to tense muscles, a faster heartbeat, and even a feeling of excitement that is certainly not conducive to dropping asleep.
Continue Reading
A Brief Guide to Mexican Cheeses
Posted on 01. Oct, 2009 by Kc Kudra.
Most of us in the US have not had much, if any exposure to Mexican cheeses. When we see cheese in Mexican dishes, it is usually familiar types like cheddar or Monterey Jack rather than a queso fresco or cotija. While these common cheeses may indeed pair well with some dishes, they are by no means the only options out there for cooks looking to add a little something to their Mexican recipes.
There are a lot of cheeses, which are unique to Mexico; the country has a tradition of making cheese and other dairy products, which goes back several centuries now. Happily, these cheeses are becoming increasingly easy to find in the US, opening up new options for cooks who want to try cooking their favorite Mexican foods at home.
Cheese arrived in what is now Mexico with the Spanish, who brought cows and sheep with them as livestock. Before long, the country had its own styles of cheese and these new foods were incorporated into traditional Mexican recipes as well as in adaptations of dishes introduced by the Spanish colonists. Different types of cheeses were made to complement different dishes and some cheeses from Spain also became popular in the new world, particularly queso fresco and manchego.
In Mexican cooking, queso Oaxaca, a sort of string cheese is often used for making quesadillas, as well as eaten on its own as a snack. This Mexican cheese is named for the Mexican state of Oaxaca from which it originates. Next time you’re making quesadillas yourself, seek it out – it’s well worth the effort and it’s guaranteed to add a new dimension to an old favorite.
Some have called Cotija Mexico’s answer to Romano and Parmesan cheeses. Cotija is a hard, sharp, salty cheese, which can be crumbled or grated into salads or used to top soups and refried beans. The texture and flavor of this cheese are very much like that of the aforementioned Italian cheeses and it does indeed also make a good accompaniment to pasta dishes. Named for the town of Cotija in Mexico’s Michoacn state, this is one cheese you should certainly consider trying for yourself.
A popular cheese for the Mexican sandwiches called tortas is queso criollo. This is a pale yellow cheese with a mild, nutty flavor, which is somewhat like Munster. Originally made in the state of Guerrero, this cheese is a good choice for sandwiches of all sorts; you may occasionally even find it grated for use in quesadillas.
Queso fresco is a cheese, which originates in Spain but has been enthusiastically adopted by Mexican cooks. This is a mild, soft cheese made from both cow’s and goat’s milk. Try queso fresco crumbled on salads or tacos, as a filling for chiles rellenos, or serve it with fruit; berries and pears make especially wonderful pairings with this mild cheese.
The world of Mexican cheeses is much broader than what we have room to go into here. However, this is good news since it means there are many wonderful cheeses to add to your own cooking. Before you cook your favorite Mexican recipes, try finding some of these authentic Mexican cheeses to add something new to some of your all time favorite recipes.
Continue Reading
All about Corn in Mexican Cooking
Posted on 01. Oct, 2009 by Kc Kudra.
Corn is one of the most familiar of grains on both sides of the US/Mexico border. Although actually a grain, corn is often cooked and eaten as a vegetable as well. Even though corn may hardly be a stranger to those of us in the US, it does not have the importance in American cuisine that it does in Mexican cooking. Used to make flour for tortillas and tamales as well as being an ingredient in salsas, soups and more, corn is something you will find in a great many quick authentic Mexican recipes.
Centuries before the arrival of the conquistadors, corn was a staple of the diet in what is now Mexico. The grain had long been used as the basis for tortillas and tamales as well as being eaten in a large number of other ways. The Spanish gave tortillas the name by which we know them today – the word means “little cakes” and is used to describe omelets in Spain, though the similarities between tortillas and omelets, of course ends there.
Tortillas are well known in the US. Even though flour tortillas are more widely available than are corn tortillas, you can now find corn tortillas at most groceries and these more flavorful tortillas are catching on with the public. It is understandable; if you have ever made tacos using soft, warm corn tortillas, you know that there is no comparison between these and flour tortillas.
Tamales are probably the next most familiar corn-based Mexican recipe to people in the States. Tamales are a classic Mexican dish, which predate the arrival of Europeans in the Americas and are a comfort food, which may be served at any meal, though they are more common at lunch and dinner. Made from corn flour and steamed inside of a cornhusk, this dish resembles polenta and may be filled with meat, vegetables, or cheese. There are also fruit-filled tamales and sweetened tamales, which are served at breakfast or as desserts.
Tamales are rather labor intensive to make, but this savory (or sometimes sweet) corn flour wrapped in a corn husk is something well worth the couple of hours it takes to make – served at a dinner party, they’re sure to impress.
Corn also makes a wonderful addition to salsas; you may have even seen a corn salsa before. The combination of corn and black beans with tomatoes, onions, jalapeno peppers, and cilantro is an especially good one; and of course, it makes a great compliment to a taco or tamale!
There are also some Mexican soup recipes, which feature corn. One of the most popular Mexican soups, which showcases corn, is pozole. This is a spicy, delicious soup traditionally made with hominy, pork, and hot peppers. The combination of the corn’s earthy sweetness with the meat and the kick of the chilies is a wonderful one and you can easily make a meal from a bowl of this substantial soup.
You may even be lucky enough to have a restaurant which specializes in this Mexican corn soup near you (these restaurants are known as pozolerias) if you live in a location where there is a large Mexican immigrant community. However, it is also pretty easy to make your own. It is a great change of pace when you are looking for a warming soup in the fall or winter and it just may become a family favorite.
Continue Reading
Acai Berry Juice is Very Popular
Posted on 01. Oct, 2009 by Mark Berry.
Acai berry juice has become very popular and is often added to other fruit juices to make a refreshing fruit drink. It appears the popularity of acai berry juice is not going away anytime soon. You will often find it talked about on TV talk shows and magazine ads.
Many people wonder why acai is so popular? Acai seems to have originated in the Amazon rain forest near or around Brazil due to the local tribes use of it over hundreds of years. Many people of brazil have been enjoying this popular fruit in acai bowls and many different beverages.
The fruit is a dark purple color and about the size of a blueberry with one difference, the seed is about 80 to 90% of the fruit. The fruit and skin are the part of the fruit that is eaten. The seed is often thrown away or used for livestock feed.
The acai berries grow in bunches on the palm. The flesh and skin of the fruit are processed near the origin to preserve its qualities. The omega oils will spoil if the fruit is not processed soon after harvesting.
Many nutrients are found in the acai berry. Antioxidants are found in the acai berry such as in other fruits and antioxidants may protect against free radical damage. The most popular for of acai is acai berry juice or puree and is often combined or mixed with other juices.
Acai berry juice can be used in recipes. Acai often makes great smoothies and mixes well with other juices such as grape. Acai when mixed with yogurt makes an enjoyable treat.
Acai still continues to rise in popularity and it can be hard to find acai berry juice or puree unless you buy it online. What you should expect and look for is acai berry juice products that or organic, kosher and contain no fillers or extenders. You best bet is to buy your acai berry juice online.
Continue Reading
Unrefined Cane Sugar or High Fructose Corn Syrup? The Sweetener Debate.
Posted on 30. Sep, 2009 by David Marcheschi.
We all enjoy our beverages on daily basis whether its a soda, energy drink or some new functional beverage. While most of us do not check the ingredient list to see what sweeteners are used in our favorite drink, maybe we should. Do all natural drinks only use pure cane sugar? Is high fructose corn syrup really that bad? While the debate between the type of sweeteners has increased as to their safety we should start by understanding their differences and/or similarities?
Pure Cane Sugar
Pure Cane Sugar is sugar that has undergone less processing and is often more brown in color than Refined Sugar (the white stuff, also known as Table Sugar). You often find Pure Cane Sugar in health food stores and the Natural aisles in your grocery stores. While Pure Cane Sugar (or Dehydrated Cane Juice) can definitely not be described as being good for you because it is a sweetener, on a scale of bad to less bad, Pure Cane Sugar is one of the better sweeteners you can choose. Because of this, Pure Cane Sugar is often included as the sweetener in beverages that carry the label Natural.
What is High Fructose Corn Syrup?
High Fructose Corn Syrup (HFCS) is essentially corn syrups that have undergone processing to increase their fructose content to make them sweeter. This way, less goes a lot further, which makes HFCS a more affordable sweetener than sugar; and especially Pure Cane Sugar. These processing methods also give High Fructose Corn Syrup a longer shelf life than sugar, which is a great bonus to manufacturers.
If you check food labels, you will find high fructose corn syrup in everything from soda, juice, drink mix, yogurt, canned goods, and nearly anything else found on super market shelves. Even items that are labeled as all natural can often be found containing high fructose corn syrup. Whats the problem? Since HFCS is heavily processed and laden with chemically based preservatives, it is really anything but natural.
Debates have erupted regarding the widespread use of High Fructose Corn Syrup, primarily because it is expected by some officials to be a key player in the obesity epidemic. Some studies have suggested that HFCS is not metabolized by the body in the same way as sugar and effect the chemicals in the brain that let the body know when it is full. It may also contribute to excess fat storage, resulting in higher weight gain than is customary with natural sugars.
Some studies fight against these claims, however, stating that high fructose corn syrup is no more harmful than table sugar and that all sweeteners, regardless of where they are originated, should be consumed in moderation. This, in fact, is true as only 10% of daily caloric intake should be comprised of any sweetener, including natural varieties.
Acesulfame Potassium
Acesulfame potassium, more commonly known as Ace-K, is another widely used sweetener that has been targeted at the center of a growing debate. Ace-K is an artificial sweetener comprised of a cocktail of chemicals and additives and is in the same category as sucralose (commonly marketed as Splenda) and aspartame. Artificial sweeteners contain no calories, making them appealing to dieters, diabetics, and anyone who wants the sweet taste of their favorite treats without the calories and fat.
Ace-K is commonly used in combination with other artificial sweeteners to heighten the effects. Using more than one sweetener in the same product enhances the overall flavor and allows the diet version of a product to taste as appealing as possible.
Ace K can also enable people to enjoy beverages without the threat of tooth decay as well as offering those with diabetes a way to enjoy sodas and other sweetened drinks without negative effects.
In the end, while one sweetener may seem to have less negative effects than another, any sweetener is best when consumed sparingly. Most importantly though, read the labels on the products that you buy, so that regardless of the sweetener in the beverage you choose, you can monitor how much sweetener of any kind youre putting in your system.
