Sunday, October 26, 2008
Olive Oil linked To Lower Blood Pressure
A moderate intake of olive oil was found to reduce blood pressure in men who don't usually eat a Mediterranean diet, according to a new study. The results look to keep consumer interest in olive oil high, as other studies have also linked the diet to lower incidence of cardiovascular disease. The researchers of the latest study, from the University of Barcelona, randomly assigned 110 healthy men from non-Mediterranean countries, and 45 from Mediterranean countries to include particular olive oils in their diet daily. The significant change was recorded in the non-Mediterranean men, whose blood levels of oleic acid increased significantly, while the Mediterranean men did not record any significant increase.
Coffee May Reduce Risk of Liver Cancer
Regular and high coffee drinking may reduce the risk of liver cancer by as much as 55%. A new study in Europe has found a strong link between the consumption of coffee and a lower risk of developing liver cancer.
Liver cancer is the sixth most commonly diagnosed cancer in the world, and the third most common cause of death from cancer. The highest incidences of liver cancer are found in east and southeast asia, where coffee consumption is significantly less frequent than that of other parts of the world, such as Southern Europe.
Liver cancer is the sixth most commonly diagnosed cancer in the world, and the third most common cause of death from cancer. The highest incidences of liver cancer are found in east and southeast asia, where coffee consumption is significantly less frequent than that of other parts of the world, such as Southern Europe.
Saturday, October 25, 2008
Peanut Chicken Burger
Ingredients:
1 pound of ground chicken burger
2 tablespoons of smooth peanut butter (30ml)
2 teaspoons of sugar (optional) (10ml)
2 teaspoons of Tabasco sauce (10ml)
¼ cup of chicken broth. (62ml)
1 tablespoon of minced garlic (15ml)
½ cup of chopped fresh cilantro (125ml)
¼ cup of chopped fresh mint (62ml)
¼ cup of chopped fresh chives (62ml)
salt and pepper to taste
Method:
Combine all of the ingredients in a large bowl. Roll out and flatten into equal sized patties and place on a baking sheet lined in waxed paper.
Place them into the refrigerator for 30 minutes to set.
Preheat the grill to medium high heat 3 steamboats.
Oil the grill and place the patties on the grill. Do not use a spatula to press on the patties. Leave them to cook for approximately 5-8 minutes per side depending on thickness.
Let the burgers rest under a foil tent for 5 minutes before serving.
1 pound of ground chicken burger
2 tablespoons of smooth peanut butter (30ml)
2 teaspoons of sugar (optional) (10ml)
2 teaspoons of Tabasco sauce (10ml)
¼ cup of chicken broth. (62ml)
1 tablespoon of minced garlic (15ml)
½ cup of chopped fresh cilantro (125ml)
¼ cup of chopped fresh mint (62ml)
¼ cup of chopped fresh chives (62ml)
salt and pepper to taste
Method:
Combine all of the ingredients in a large bowl. Roll out and flatten into equal sized patties and place on a baking sheet lined in waxed paper.
Place them into the refrigerator for 30 minutes to set.
Preheat the grill to medium high heat 3 steamboats.
Oil the grill and place the patties on the grill. Do not use a spatula to press on the patties. Leave them to cook for approximately 5-8 minutes per side depending on thickness.
Let the burgers rest under a foil tent for 5 minutes before serving.
Saturday, October 18, 2008
Broccoli
Scientific Name: Brassica aleracea
Biological Background: Broccoli is a dark-green vegetable with small, tight heads (curds) mounted on stem-like buds, and is a member of Brassica family of the Cruciferous vegetables. It is one of the most popular vegetables and was originated in Italy.
Nutritional Information: One cup of chopped and cooked broccoli (146 g) provides 46 calories, 4.6 g protein, 8.7 g carbohydrates, 6.4 g fiber, 178 g calcium, 1.8 mg iron, 220 RE vitamin A, 0.13 mg thiamin, 0.32 mg riboflavin, 1.18 mg niacin, 98 mg vitamin C.
Pharmacological Information: Broccoli is a spectacular and unique package of versatile disease fighters and abundant in numerous strong, well-known phytochemicals and antioxidants, including indoles, isothiocyanates, quercetin, glutathione, beta carotene, vitaminC, folate, lutein, glucarate, and glutathione. Broccoli is extremely strong in anticancer activity, particularly against lung, colon, and breast cancers. Like other cruciferous vegetables, it speeds up the removal of estrogen from the body, helping suppress breast cancer. Broccoli is rich in cholesterol-reducing fiber and has antiviral and antiulcer activity. It is a super source of chromium that helps regulate insulin and bloodsugar. Broccoli is also a good source of calcium, thus help fight osteoporosis. However, brocoli is one of the leading intestinal gas producers.
Eating Tips: Heavy cooking and processing destroy some of the anti oxidants and phytochemicals such as indoles and glutathione. Eat raw or lightly cooked as in microwave and stir-fry. To reduce its gas production, eat broccoli with ginger or garlic.
(foodasfood.com)
Apple
Red, green or golden, apples are one of the ultimate easy, tasty, good-for-you snacks.
You know the old saying about an apple a day; well, it was coined for a reason and there is some truth to it. Among other nutritional benefits, apples are a great source of vitamin C. One medium apple supplies about 15-percent of a day's worth and only 80 calories. In addition, you get plenty of fiber from an apple. Eat it with the skin on and get twice as much fiber, about four grams, than if you peel it. You'll also be snacking on more vitamins and minerals.
Storing and Purchasing
Apples can be stored at room temperature for up to a week, or in the refrigerator for up to six weeks. For safety reasons, avoid unpasteurized apple cider because it can contain harmful bacteria - all unpasteurized juices carry a government warning label. When purchasing apples, look for very firm ones, with no bruises or broken skin.
Ways to Use Apples in Your Recipes
- Add raw, sliced apples to salads
- Apples add crunch and texture to rice and other grain dishes.
- What could be better in fall than a simple baked apple? Cooked apples play a role in sweet and savory recipes.
- As we all know, apples are delicious in cakes, pies or tarts, as well as in sauces for poultry or pork
Friday, October 17, 2008
Tap Water Best for Cleaning Produce
Traditional cleansing of fruits and vegetables by washing with tap water is still the best method for removing contamination.
"We still recommend to wash all produce with plain tap water," said Karen Blakeslee, Rapid Response Center coordinator with Kansas State University Research and Extension. "First, make sure your hands are clean. Then, scrub the produce with plain water and a vegetable brush when possible."
Produce sprays or dip solutions are now available to shoppers, and while they're designed to remove unwanted residues, they are not marketed to remove bacteria.
"There is no data to support anti-bacterial claims," Blakeslee said. "If a produce wash makes an anti-bacterial claim, the EPA considers it a pesticide. Currently, none of these products are registered to remove, reduce, or control bacteria."
Produce can easily become cross-contaminated from many sources, she said. Bacteria lives on towels, cutting boards, counter tops, utensils and other kitchen areas; thus the need for frequent sanitation.
Blakeslee said other produce pointers include:
* Washing fruits such as oranges, cantaloupe and watermelon before slicing. Cutting can cause bacteria on the peels to cross to the insides of the produce.
* Do not wash with bleach or soaps since some fruits and vegetables can absorb liquids which could taint the taste of the product.
* Pre-packaged salad mixes are designed to eat directly from the bag.
* Wax coatings, used on some produce to retain moisture and to maintain fresh quality, can be cut off.
While some consumers report worrying about pesticide residues, Blakeslee said the health benefits of fruits and vegetables outweigh the possible presence of pesticides.
"Pesticides are strictly controlled by the FDA, USDA, and EPA" she said. "If any residue remains on produce, it should be well under the regulations. Some pesticides are also water soluble and do come off with water."
To avoid the issue altogether, some shoppers seek organic produce. Blakeslee said consumers feel the produce is safer without the presence of any commercial pesticide control.
"Actually, the quality of organic versus commercial produce is about the same," she said.
When choosing produce, stay away from bruised or moldy fruits and vegetables. Store your purchases in the refrigerator to maintain quality and freshness.
(Culinary.net)
"We still recommend to wash all produce with plain tap water," said Karen Blakeslee, Rapid Response Center coordinator with Kansas State University Research and Extension. "First, make sure your hands are clean. Then, scrub the produce with plain water and a vegetable brush when possible."
Produce sprays or dip solutions are now available to shoppers, and while they're designed to remove unwanted residues, they are not marketed to remove bacteria.
"There is no data to support anti-bacterial claims," Blakeslee said. "If a produce wash makes an anti-bacterial claim, the EPA considers it a pesticide. Currently, none of these products are registered to remove, reduce, or control bacteria."
Produce can easily become cross-contaminated from many sources, she said. Bacteria lives on towels, cutting boards, counter tops, utensils and other kitchen areas; thus the need for frequent sanitation.
Blakeslee said other produce pointers include:
* Washing fruits such as oranges, cantaloupe and watermelon before slicing. Cutting can cause bacteria on the peels to cross to the insides of the produce.
* Do not wash with bleach or soaps since some fruits and vegetables can absorb liquids which could taint the taste of the product.
* Pre-packaged salad mixes are designed to eat directly from the bag.
* Wax coatings, used on some produce to retain moisture and to maintain fresh quality, can be cut off.
While some consumers report worrying about pesticide residues, Blakeslee said the health benefits of fruits and vegetables outweigh the possible presence of pesticides.
"Pesticides are strictly controlled by the FDA, USDA, and EPA" she said. "If any residue remains on produce, it should be well under the regulations. Some pesticides are also water soluble and do come off with water."
To avoid the issue altogether, some shoppers seek organic produce. Blakeslee said consumers feel the produce is safer without the presence of any commercial pesticide control.
"Actually, the quality of organic versus commercial produce is about the same," she said.
When choosing produce, stay away from bruised or moldy fruits and vegetables. Store your purchases in the refrigerator to maintain quality and freshness.
(Culinary.net)
Egg Allergies
Egg allergies are very common so thankfully there a lot of options out there as far as egg substitutions in cooking and baking.
When an egg(s) is used used as a binder (typically one egg per recipe), you can substitute:
* 1 tbs ground flax seed plus 3 tbs warm water
* 1 tbs unflavoured, unsweetened gelatin plus 3tbs warm water
* 1/4 cup ground soft or silken tofu
* 3 tbs pureed fruit (like applesauce or mashed bananas - this works especially well in brownies, quick breads and muffins)
When used as a leavener (typically 2-3 eggs or more per recipe) substitute one of the following for each egg called for in the recipe:
* 1 heaping tbs Ener-G Food Egg Replacer (a powder you can find in health food stores or natural foods aisle of some grocery stores)
plus 2 tbs warm water
* 1 heaping tbs baking powder, 1 tbs oil
plus 1 tbs warm water
* 1 heaping tbs baking powder, 1 tbs apple cider vinegar plus 1 tbs warm water
As far as breakfast options that don’t include eggs or milk, fresh fruit and Greek yogurt with granola is a good option for you. Oatmeal with fresh fruit is also a healthy and tasty breakfast. Soy milk with cereal is delicious - you can experiment with different flavors (there are many - including vanilla, almond, even chocolate). You could also make muffins or pancakes with the egg substitutions listed above -make a batch over the weekend and freeze in individual servings to heat and eat during the week.
When an egg(s) is used used as a binder (typically one egg per recipe), you can substitute:
* 1 tbs ground flax seed plus 3 tbs warm water
* 1 tbs unflavoured, unsweetened gelatin plus 3tbs warm water
* 1/4 cup ground soft or silken tofu
* 3 tbs pureed fruit (like applesauce or mashed bananas - this works especially well in brownies, quick breads and muffins)
When used as a leavener (typically 2-3 eggs or more per recipe) substitute one of the following for each egg called for in the recipe:
* 1 heaping tbs Ener-G Food Egg Replacer (a powder you can find in health food stores or natural foods aisle of some grocery stores)
plus 2 tbs warm water
* 1 heaping tbs baking powder, 1 tbs oil
plus 1 tbs warm water
* 1 heaping tbs baking powder, 1 tbs apple cider vinegar plus 1 tbs warm water
As far as breakfast options that don’t include eggs or milk, fresh fruit and Greek yogurt with granola is a good option for you. Oatmeal with fresh fruit is also a healthy and tasty breakfast. Soy milk with cereal is delicious - you can experiment with different flavors (there are many - including vanilla, almond, even chocolate). You could also make muffins or pancakes with the egg substitutions listed above -make a batch over the weekend and freeze in individual servings to heat and eat during the week.
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