The Benefits Of Juicing

So authorise us start with a definition. Juicing is the means of extracting juice from fruit, vegetables or wheatgrass so that a beverage can be made. Hence, the beverage is called juice and this can be consumed on its own or blended into a smoothie beverage.

So why would you want to juice? There are many pros of juicing.

Firstly, consuming fruit can be tedious. Especially if you have little kids, getting them to eat fruit can be a nightmare. Juicing means that you can beverage fruit rather than having. Now that is easy and fun. If you have kids, let them do the juicing (supervise them though) so they can see how it works.

Secondly, you cannot exactly concoct combinations of fruits. When you juice though, you can blend any combination you like. Have you tried spicy apple juice? Just add a bit of root ginger to the juice (blend the two together) and serve over ice! How easy is that?

Thirdly, it is much easier to get closer to the 5-a-day target you should be aiming for. You should eat 5 pieces of fruit and vegetables per day. That can be difficult if you don't like having fruit. Drinking fruit juice can make that much easier!

Finally, juicing is a great way to 'conceal' particular fruits or vegetables. For instance, if you child does not like tomatoes, why not blend a tomato with two apples? The taste of the tomato should not be clear yet the nutrients will be there.

Some people do this with celery and cucumbers too.

David Fiske writes for Free Fruit Juicer Recipes at www.fruit-juicer-recipes.co.uk.

[tags]free,fruit,juicer,recipes,healthy,vegetables,wheatgrass,juicing[/tags]

Tidbits Of Garlic

Just this morning my mother was telling me about all the Italian and Greek immigrants she and my dad lived amongst when they were first married. As she spoke of all the intense aromas that filled their little neighbor in Youngstown, Ohio she began to reflect on their superstitions. One particular long held belief was the protecting strength of garlic.

She explained how when the local high school football team was playing a neighboring school that was know to have a bigger and stronger team the mothers would tie a garland of garlic around the boys necks. The mom's would then say if the garlic doesn't do the trick the smell will surely knock the opposing team over. This little story got me to thinking about all the benefits of garlic.

I have heard told that Egyptian slaves ate garlic and onions to keep up their energy levels while building the pyramids. In fact, folklore indicates that garlic can ward off vampires, and even the plague.

Current research is showing that raw garlic can help prevent and cure some types of infections. There are even believed to be some compounds in garlic can help stimulate the immune system, helping to reduce the body's chance of developing certain types of cancer. Garlic is believed to increase heart health and can help regulate blood sugar.

Of course eating raw garlic can cause quite a case of garlic breath. If you are so inclined to eat raw garlic you can try chewing a fresh sprig of tarragon, after the garlic. This can lend temporary relief to garlic breath.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

[tags]garlic, folklore, superstitions, garlic health benefits, garlic and health[/tags]

Lemon Juice Health Benefits

Lemonade is known to have been used as a refreshing drink since the time of the Moguls. Modem investigations have tended to support this use, the essential oil being very good for cooling the body. This use can be extended to the employment of lemon juice with water and sugar as the best drink to take when you have a fever

When the temperature of the body is high, whether from the effects of the sun or from the results of illness, it is necessary to take regular drinks in order to prevent dehydration. Sugar is not normally a desirable part of a healthy diet, nevertheless it has its part to play with lemon, and although there is no doubt that the addition of honey if available is very much to be preferred.

The high vitamin C content of the lemon has been used for hundreds of years to ward off scurvy among sailors and travelers. There is little sodium, so the fruit is good as a flavoring for those on a low salt diet.

Because in some countries the producers of lemons extend their keeping properties and improve appearance by coating them with the chemical diphenyl and waxing the fruits, it is a wise precaution to wash the lemon with a little unscented soap and then rinse thoroughly before converting the whole fruit to juice.

The pulp left from the juicing is excellent for the skin and can also soothe the bites and stings of insects. If you add equal parts of toilet water and of glycerin to the residue the mixture can be made to keep the hands smooth.

Doctors Morel and Rochaix demonstrated that the extract of lemon when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes.

A gastronomically inclined Frenchman, Charles Richet, is said by Dr Valnet to have discovered that the lemon juice added to raw oysters before eating them destroys 92% of the bacteria present within 15 minutes. A good reason to wait before you eat!

This information is relevant to the idea that lemon juice is a most important therapy to be used in all cases of infection of the respiratory tract and as a general tonic.

Provided that the juice is diluted with water, there is no danger in taking any reasonable quantity of lemon juice. Be sure to choose firm, clear colored lemons that have not begun to wither. The first signs of ageing can be spotted where the stem was once attached to the fruit.

Kevin Pederson has been managing a number of natural home remedies websites which have information on benefits of juices and raw vegetables are also mentioned which includes lime juice too.

[tags]natural home remedies, home remedies, natural remedies, health and beauty, lime juice benefits[/tags]

Health Benefits Of Thai Soup Under Study

BANGKOK, Thailand -- For years, zesty Tom Yum Gung soup has been a mainstay of Thai cooking. And now researchers are thinking it just might have cancer-fighting ingredients as well as good taste. "Tom Yum Gung is Thailand's most favorite soup," according to Chef Rolf Schmitz of the Regent Hotel's Spice Market restaurant. "It's a shrimp soup with herbal ingredients like coriander, lemon grass, lime leaves and even galangal roots." Also called hot-and-sour soup, the dish often includes straw mushrooms and a variety of chilies.

A recent joint study by Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities has found that the ingredients in Tom Yum Gung soup are 100 times more effective in inhibiting cancerous tumor growth than other foods. Scientists are seeking to extract the chemical compounds that are most effective from soup ingredients, said Suratwadee Jiwajindra of Kasetsart University. Research also is focusing on edible plants in the region. "The ratio of the cancer pattern in Asians, especially southeast Asians, is very low compared with the pattern in the European and Western countries," Jiwajindra said. In fact, Thais have a much lower incidence of digestive tract cancers than people do in other countries.

Traditional Thai cuisine -- famed for its heavy use of herbs and spices -- has long been known to have health benefits, Jiwajindra said. And despite its spicy taste, Tom Yum Gung continues to be popular, said Schmitz, calling the soup "definitely the best seller if you look into the statistics." Every month, the soup is "at the top of the charts," he added. "A day, I'd say we are making 50-60 cups in a restaurant like the Spice Market," said the chef.

Thai Recipes

[tags]food,cooking,thai[/tags]

Benefits Of Comfrey Plant Juice

Comfrey plant has been recorded as a medicine since the ancient Greeks and Romans used an ointment from it to heal wounds and a medicine to cure ulcers. There are various ideas as to where the modem name originated, perhaps from the Latin confervere meaning to knit together. The botanical name for comfrey herb comes from the Greek sumphuo, to unite. There has never been any doubt about the healing powers.

The active principle in comfrey plant is allantoin which, according to the Extra Pharmacopoeia of Martindale is said to be a cell proliferate and healing agent stimulating healthy tissue formation; Comfrey herb has been used in the treatment of gastric ulcer, and it is an ingredient of some skin preparations.

Comfrey is a very good source of the antioxidant germanium, containing an impressive 150 parts per million. Comfrey plant is the second most common food source of germanium, the best source being garlic.

The Russian comfrey plant, which is used as a crop and as a fine source of compost as well as being nutritionally good, stands three feet high; the wild comfrey, Symphytum officinal, is lower, but can be used instead. There is a famous Bavarian recipe which uses the comfrey leaves on stalks, dipped in an egg and flour batter and deep fried; or the plant can be cooked like spinach.

As a juice comfrey plant is used for its valuable vitamin content and in cases of ulcers, fractures and wounds. Young roots may be added to leaves when juicing. Comfrey takes many years to grow from seed, but can be easily propagated from root cuttings.

Kevin Pederson has been managing a number of natural home remedies websites which have information on home based natural cures and remedies and provides guidelines on the importance of different juices such as garlic, beet, comfrey plant.

[tags]natural home remedies, home remedies, natural remedies, health and beauty, comfrey plant juice,[/tags]

Sugar Substitutes - What You Need To Know

A sugar substitute, or artificial sweetener, is a food additive which duplicates the effect of sugar or corn syrup in taste, but offers less food energy (calories). The latest dietary habits have introduced certain sweet, non-caloric substances, whose use has spread in the last few years. These sugar substitutes are considered as ideal by many people in order to control diverse metabolic disorders originated or aggravated by the ingestion of sugar, such as diabetes, obesity and arteriosclerosis. Moreover, the advantages of these substances are enormous, since they can replace sugar and quick re-absorption polysaccharides, making food more tempting without the extra calories of sugar.

The reason why the food and beverage industry is increasingly replacing sugar, or corn syrup, with artificial sweeteners in a range of products traditionally containing sugar, is actually rather simple. Although the profit margins on artificial sweeteners are extremely low for manufacturers, they still cost the food industry just a fraction of the cost of sugar and corn syrup-which once was introduced by the industry as a low-cost alternative to sugar. In the UK, for example, it is now almost impossible to find any non-cola soft drinks in supermarkets which are not sweetened with artificial sweeteners, and a variety of side foods, like ketchups, mustards and mayonnaise are artificially sweetened.

Although as early as 1969, many stories have been heard in relation to the dangers associated with sugar substitutes for the human health-particularly carcinogenic reactions-their continued use and different researches show that they are not harmful if they are consumed in the recommended doses. In fact, only in the U.S. between 2000 and 2005, a total of 3,920 products containing artificial sweeteners were launched. But the problem began in the 60's when in certain experiments with rats the excessive dose that was issued to them daily generated neoplastic disease in their bladder of some of the second-generation rats. Even though this was an experiment and the dose issues to the rats was completely disproportionate, it was 10,000 times higher than the dose an average person would take in a year's time, the scientific community and many of the sugar substitute consumers have been alarmed.

But regardless of the ongoing controversy over the supposed health risks of artificial sweeteners, doctors support that "nothing is completely harmless to people, but everything depends on the quantity and the sensitivity of the subject, as well as on the time period of the dose." Thus, consumers should be informed that in the sugar market, an extremely powerful industry around the globe, economic interests are at play. Even if the results of the scientific studies are real or false, sweet food producers are always after their substitute competitors and as statistics have shown a number of health issues caused by tobacco, alcohol or sugar consumption, were attributed to market competition. Similar was the reason why the introduction of Aspartame in the U.S. was delayed for several years even though this sugar substitute is completely innocuous, since it consists of only two strictly natural amino acids.

Kadence Buchanan writes articles on many topics including Nutrition, World of Food, and Food Facts.

[tags]food,sugar,sugar substitutes,sweeteners,cooking,diet,health[/tags]

Toxin In Your Drink

People are always reminded to refrain from consuming too much sodas and softdrinks because they contain lots of sugar and can cause tooth decay. But never because they contain benzene. Benzene is a byproduct and chemical present in the atmosphere where there is presence of concentrated chemical pollutants. Benzene presence in softdrinks had been confirmed by a team of doctors in a research facility in Australia. This now posed a new barrage of health and medical concerns and debates.

A spokesperson from the FSANZ (Australia's food board) confirmed benzene presence of the said substance and proceeded to outline and allay the health and medical fears the results posed. According to the FSANZ, benzene is formed when the ascorbic acid in the beverage reacts with the food additives used for the soda. However, the resulting benzene is very low and at negligible amounts. The agency also eliminated the risk of poisoning and health problems that could be caused by benzene presence. FSANZ asserted that a person would have to consume over 20 liters of softdrink to reach the amount taken in from polluted air. But they also emphasized that benzene, in any form, is undesirable in food and drinks. The agency also assured the public that they are indeed working with softdrink manufacturers to further reduce the amount of possible benzene formation.

Despite the assurance of the FSANZ, a toxic specialist, Kathy Hughes expressed disappointment over the response of the FSANZ. According to her, it does not matter whether the benzene concentration is negligible or not, but the fact that it is in there and it is significant enough to be detected, should alert health and medical professionals. It is also imperative that consumption of softdrinks found with benzene should be stopped or else limited to adults since benzene can stunt the growth of the mental and physical faculties of children. She also stressed the significance of the surprising result of the combination of two relatively harmless substances: additives and ascorbic acid. She asserted that if two harmless and common substances used in food preparation resulted in a toxin, there could be much worse amounts in products that used the substances in higher concentrations. She called on to the FSANZ to reinforce more stringent measures not only on the finished products, but also on the substances used to make them. This is important to detect and stop possible toxin formation.

Lastly, perhaps it is better to limit intake of processed foods and beverages to ensure that less chemicals enter and pollute the body systems. Food safety should be a top priority for consumers and manufacturers alike. It is also wise to act on anything that raise health and medical problems immediately to avoid further complications.

For more valuable information on Health and Medical, please visit http://www.healthlistings.com

[tags]toxins, poisoning, health and medical[/tags]

10 Vital Reasons To Use Real Extra Virgin Olive Oil

Extra virgin olive oil is very special and unique. This is something that people along the Mediterranean, as well as gourmets everywhere, have known for a long time. Thomas Jefferson is even said to have considered the olive tree as 'surely the richest gift of Heaven'. Well, recent studies show that President Jefferson might just have been right.

Here are 10 reasons why real extra virgin olive oil should be a part of everyone's diet:

1 – Olive oil protects against heart disease – "Olive oil's heart effect located" 'Scientists say they have pinpointed the micronutrients in olive oil that make it a good heart protector.' 'Virgin or extra virgin olive oils are best because they have the highest phenol content, the Journal of the American College of Cardiology reports' - Hospital Universitario Reina Sofia, Cordoba (Spain)

2 - Alzheimer's – "How you can take brain health to heart" 'Studies have shown that high intake of saturated fat and cholesterol clogs the arteries and is associated with higher risk for Alzheimer's disease. Use mono and polyunsaturated fats, such as olive oil. - Alzheimer's Association

3 - "Olive Oil Could Help Fight Colon Cancer" 'Researchers at the University of Ulster have found new evidence of the link between virgin olive oil and healthy living.' 'The team of researchers ….. concluded that a mixture of compounds, called phenols, extracted from virgin olive oil could safeguard against colon cancer. Colon cancer is one of the most common forms of cancer in the Western world – and the second highest cause of cancer death in the US.' - University of Ulster

4 - "Virgin olive oil may protect against skin cancer" 'Scientists now say an application of virgin olive oil after sunbathing may protect against skin cancer.' - Kobe University School of Medicine

5 - "Olive Oil Seems To Protect Against Bowel Cancer" 'Olive oil seems to protect against bowel cancer, suggests research involving 28 countries in the Journal of Epidemiology and Community Health.' - Center for the Advancement of Health

6 – "Northwestern Study Shows Why Olive Oil Protects Against Breast Cancer" 'Oleic acid, the main monounsaturated fatty acid contained in olive oil, can cripple a cancer gene that is responsible for 25 to 30 percent of all breast cancers, according to an article by Northwestern University researchers published in the Jan. 10 issue of the Annals of Oncology.' - Northwestern University

7 - "Olive Oil Reduces the Need for Blood Pressure Drugs" "Olive oil is widely advocated as being good for preventing heart disease, but has not hitherto been associated with blood pressure reduction. An Italian study now suggests that it may lower blood pressure." - Cardiovascular Institute at Mount Sinai School of Medicine, New York

8 – "Olive oil 'acts like painkiller" 'Researchers found 50g of extra-virgin olive oil was equivalent to about a tenth of a dose of ibuprofen. … an ingredient in the oil acted as an anti-inflammatory' - Monell Chemical Senses Centre

9 - Circulation – "Blood vessels appear healthier after people consume olive oil high in phenolic compounds" "Phenolic compounds in olive oil, which have antioxidant, anti-inflammatory and anti-clotting properties, may explain cardiovascular health benefits associated with the so-called Mediterranean Diet" - American College of Cardiology

10 – Skin Health – "Eat your wrinkles away" "The study authors speculated that certain foods offered skin protection due to their high levels of antioxidants such as vitamins A, C and E. Monounsaturated fats such as olive oil may offer protection through the same mechanism…fatty acids are present in the skin, and monounsaturated fats resist oxidative damage." - Monash University, Melbourne

However, there is a proviso: Dr. Robert F. Wilson, M.D., of the University of Minnesota in Minneapolis stated the following: 'not all olive oils have a high phenolic content.' "So these results might not be true for all olive oil on the shelf at the grocery store". The reason for this is that many brands labeled as 'extra virgin olive oil' are diluted with other oils so the phenolic content is equally diminished.

In view of the foregoing, olive oil consumers should accept no substitutes - Whereas the taste and flavor enhancing properties are more than enough reason to include extra virgin olive oil as part of our daily diet, when the health benefits are factored in - the case for real extra virgin olive oil becomes compelling.

Kelly Martinez Managing Partner Antonio Celentano Extra Virgin Olive Oil – http://www.antoniocelentano.com

[tags]olive oil, health benefits, extra virgin olive oil, antonio celentano[/tags]

Soup - A Healthy Meal In A Bowl

Soup is often called a meal in a bowl; Various forms of cooking remove the essential nutrients from the vegetables, but soups retain most of the essential vitamins and minerals and makes a nourishing and a healthy meal.

Soups can be easily made at home; Depending on the number of people to be served and if any specific nutritional needs, the following healthy soups may be considered:

Tomato Soup: A homemade soup is much more fresher and nutritious than from artificial powdered soups and tinned soups. Tomato soup provides lots of fibre and is also a source of Vitamin C.

Gazpacho: Native to Spain, it's an extension to the regular tomato soup; It is usually made with tomatoes, bread crumbs, spring onions and other vegetables. It is a rich source of Vitamin C.

Lentils: Soups from lentils are very simple to make and are a good option for vegetarians. Lentil Soups provide lots of protein, Iron and fibre.

Chicken Soup: Chicken soup and broth have been used since ancient times. originally from China, Chicken soup is said to help clear a running nose. It contains proteins and also is asource of Vitamin B.

Minestrone: This soup comes from Italy and is made with lots of fresh vegetables. It is usually served with Pasta or Rice. It provides Proteins, Fibres and Vitamin C.

A number os easily digestible meals can be prepared by using a good homemade stock that is made with various combinations of pulses, grains, fish and vegetables. Homemade stock is made by boling meat, chicken or vegetables with spices and herbs. It is a slow cooking process which helps in concentrating the different flavors. Soups come in various forms, but the most common are:

Tinned Soups : Tinning of Soups sterilises them so that they do not need preservatives. Most tinned soups contain salt, the quantity of which is usually displayed in the label. Tinned soups contain lesser amount of nutrients compared to homemade soups because they are usually cooked for a long time and then canned.

Dried Packet Soups (Powders): Soups that come in small sachets and packets usually have very few nutrients and more additives than tinned soups or home-made ones. Usually monosodium glutamate is used to enhance the flavor of foods, but due to consumer pressure the levels of monosodium as an additive are being reduced. The thickeners found in many commercial soups may be derived from wheat, therefore it is usually helpful if you check the lables before buying.

Carton Soups: These soups compare very well with homemade soups in freshness and quality. Carton soups are freshly prepared and pasteurized instead of being heated in a high temparature like tinned soups; Carton Soups are therefore are healthier compared to tinned and powdered versions. But some carton soups may be high in calories if milk or cream is added; So it is best to check the ingredients in the label.

Roshan Kumar is the creator of the website Top Indian recipes from Indian food Kitchen. Indian Food Kitchen gives you a taste of Indian cuisine with over 500 recipes in various categories as well as cookbook reviews and food articles.

Roshan Kumar is the creator of the website http://www.top-indian-recipes.com, "Indian food Kitchen". Indian Food Kitchen gives various recipes from India as well as cookbook reviews and food articles and a recipe blog to keep any food lover's tastebuds tingling! Subscribe to the KitchenExpress newsletter to receive some tasty food bytes in your inbox. http://www.top-indian-recipes.com/kitchenexpress-newsletter.htm

[tags]soup,health,nutrition,indian food[/tags]

Olive Oil Reading Between The Labels

Olive oil manufacturers use all types of labels to seduce you. Don't fall for them! Here are what the labels really saying…

"100% Pure Olive Oil" — Sounds high end doesn't it? Nope. In fact this is the lowest quality oil in the business. If it promises to be a good grade, then the word "virgin" should be on the label.

"Imported from Italy" —This usually means is that the oil was bottled in Italy . Half of the world's olives are born and raised in Spain, but for some reason, Italy just sounds better to people. "Made from refined oils" —The taste and the acidity of the oil is chemically produced and comes from refined oils, where much of that was stripped away in the refining process.

"Lite olive oil" — This implies a low fat content but actually refers to a lighter complexion. All olive oil contains fat and the about the same amount of calories — 120 per tablespoon.

If you've made a New Years' Resolution to be healthy and you're really trying to capture your own heart, you must evaluate what you eat. This type of evaluation should also include the oil you use.

Some of the best quality oils are those produced in the regions of of Umbria and Sicily, Italy. The olives grown in these regions contain hydrophobic antioxidants (including squalene, and polyphenols like tyrosol, hydroxytyrosol and oleuropein), which are very important to good health. Once harvested, the olives are processed under the mildest possible conditions to prevent the oxidation of the antioxidants and then packaged under nitrogen to preserve oil quality.

If you're still using canola or corn oil for all of your culinary needs, it's time to rethink that and look for healthier options. When it comes to oil, every spoonful is a decision you make for the well-being of your entire body.

It's not advisable that you cook with top-shelf Extra Virgin Olive Oil because it would defeat the purpose: the heat destroys the health-promoting properties. The taste, texture and nutritional profile are much richer if used on already-prepared food.

Other vegetable oils or lower grade olive oils are good for cooking but the best Extra Virgin Olive Oil is ideal to place on the dinner table with the same pride you would your finest wine. Some guests may even ask you for an extra wine glass.

Olive Oil can spoil, so here is a storage tip:

If your oil is not stored properly, if exposed too much to the air, it can oxidize. Oxidation not only affects the taste of the oil, but it can also greatly affect the oil's nutritional attributes. We recommend that you open your oil and pour out four ounces for your weekly use into a smaller easy-to-pour container (preferably glass). Shut both oil containers tight. This method keeps the main bottle less oxidized.

More information about olive oil and fish oil is available at Olive and Fish Oil

[tags]olive oil, essential, fish oil, quality, fat, Pure, Italy, Spain, Sicily, healthy, canola[/tags]

A Brief History Of Green Tea

The first tea plants known were thought to be grown in Yunnan Province in southern China. From there they spread to other parts of Asia that had the right types of soil and weather conditions. The custom of drinking tea is said to have originated in China with the emperor Shen Nong. Regarded as an iconoclast of Chinese medicine, he introduced the tea plant to people around the year 2700 B.C. The classic on Chinese Tea, Cha jing (The Book of Tea), written by the scholar Lu Yu in A.D. 760, recounts Shen Nong's efforts to discover the medicinal effectiveness of over three hundred varieties of roots, grass, and tree barks. Legend has it that he would try all of them on himself first and whenever he ingested something poisonous he would cleanse himself by eating tea leaves.

It seems certain that tea leaves were initially eaten as a medicine long before tea became a popular drink. In fact, there are still some hill tribes in southern China, Thailand, and northern Myanmar that still eat pickled tea leaves, and only until recent times were they aware that a drink could be brewed from the same leaves!

According to Kouga, the ancient dictionary written during the Later Han dynasty (A.D. 25-220), people in Sichuan Province of western China, compressed steamed leaves into hard bricks to help maintain the quality of the tea over a greater period (very handy when transporting, too). When making a beverage they would season the mixture with ginger or onion. However, this early concoction would not qualify as a conventional beverage in the usual sense because its intended use was medicinal.

During the Three Kingdoms period (221-65), the popularity of tea saw a rapid increase. One cause for this was the widening increase in the practice of Buddhism, which was beginning to gain a wider following. Buddhism prohibits the drinking of alcohol and so that boosted the demand for tea.

During the Sui dynasty (581-618), the custom of drinking tea, previously limited to the aristocracy and Buddhist monks, began to filter through to other classes. In the mid-eighth century, tea shops sprung up, and gradually tea became an indispensable beverage for ordinary city-dwellers.

It was around this time that Lu Yu, who came from the tea producing center of Hubei Province, wrote his treatise on tea. The range of Yu's work is impressive. It covers the origins, methods of plant cultivation, the types of utensils used, the best ways to prepare and drink tea, and tales relating to tea and tea-growing. His expansive compendium of information spanned three volumes, opening with the propitious line: "There are good luck trees in the south that are beneficial to a person's health." When published the book met with great acclaim and is still looked upon today as a bible of sorts concerning tea.

Tea arrived in Japan from China. It was brought by Japanese Buddhist monks who accompanied the special representatives sent to China in the early Heian period (794-1185). Among the monks who traveled to China were Saicho (767-822), Kukai (774-835), and Eichu (743-816). The first record of the custom of tea-drinking in Japan appeared in Nihon koki (Notes on Japan), compiled in the Heian period. Eichu, a priest at the temple of Bonshakuji in Omi, Aichi Prefecture, returned to China in 815. The Nihon koki records that when Emperor Saga (reign, 809-23) visited Omi, Eichu invited him to his temple and served him sencha, suggesting that drinking tea, a popular pastime in Tang times, had also become fashionable in Japan's intellectual circles. Roun-shu, an anthology of Chinese poetry written in Japanese in 814, also mentions tea-tasting.

At that time, tea probably came in the form of hard bricks, as described by Lu Yu. Compressed into a brick shape into a brick shape, tea was not only easy to transport but also held up better during the long voyage from China. This was most likely the type of tea brought to Japan, even though leaf tea was also used in China at that time. The brick was first warmed over a flame and then a portion was broken off by hand or shaved off with a knife. The shavings were ground with a mortar into a powder, which was added to a pan of hot water and brewed and then was served in a bowl.

Emperor Saga tried to encourage the spread of tea by demanding provinces in the Kinki region around Kyoto to grow the plant. He established tea gardens in one district of Kyoto, and started growing and processing it for the use of physicians attached to the court. This imperial tea, however, found use mostly in rituals performed by the aristocracy; the beverage had yet to become an item for consumption by the common people.

Ordinary Japanese only began to drink tea much later, after Eisai (1141-1215), the founder of the Rinzai sect of Zen Buddhism, brought back a new type of seedling from Sung-dynasty China. With it he introduced a new way of drinking tea which was known as the "matcha style." Eisai encouraged the cultivation of tea trees, and his Kissa yojoki (Health Benefits of Tea) tied tea-drinking to longevity and launched tea in Japan on a large scale.

Michael Ganzeveld is a health writer for the site http://www.greenteaphd.com. He asks that if you use his article you include a link back to the above website.

[tags]green tea, green tea health, green tea preparation, green tea supplements[/tags]

Food Colourings And What You Should Know About Them!

Hi Folks,

OK so I know that I am always encouraging you to make fresh healthy food yourselves, but let's face it, sometimes there isn't enough time in the day. I want to talk about things that you will commonly find in your ready made food; what they are, and what they means to your health; this way you can make an informed choice about what to pick up and more importantly what to put down.

So what is an additive? It is something added to your food to make it last longer, taste better, look palatable, make it easier to manufacture, or cheaper to produce. Within the European Union additives are labeled with an E number which means that the additive has been accepted by the European Community. Many of these officially sanctioned products are still banned in some EU countries, and also in Scandinavia, Russia and Australia. If a number appears without an E then it has not been cleared for use by the European Community, but may be used in the UK. In the US a different system is used which includes numbers instead, although the additives are the same. The food and governmental bodies have said for years that the range of additives are safe for human consumption, however, as you can see many countries cannot agree about what is and isn't safe.

Over the years some additives have been withdrawn due to health scares; 28 food additives (including the infamous Sudan 1) have been banned, mostly because they carry a cancer risk, or contribute to organ damage. 15 of the 28 banned were food colorings. Out of 45 current E-numbered colourings, 23 are banned in one or more countries, and yet available in the UK. A further 21 colourings are recommended to be avoided by the Hyperactive Children's Support Group, along with 49 other E-numbered food additives (including sweeteners) linked with behavioral problems in children- and also commonly found in children's foods.

We will start this week with food colourings; these are added to make our food look more interesting and palatable. Often these are added in large amounts to children's food, as they make the food look more exciting. Unfortunately, many colours are linked to hyperactivity and behavioral problems in children as well as a host of other problems such as eczema and asthma. E Numbers 100-181 are all colours. Often they will be given their number and name, which can make is easier for you to identify them. Some of these are made from natural plant products, for example E162 or Betanin is made from beetroot and has no known side-effects. Being vegetable in origin does not always make an additive safe; E123 (Amaranth) a red colour is derived from a small plant, and is banned in USA, Russia, Austria, Norway and other countries and found in jellies, sweets, cake mixes, and fruit fillings. It is known to provoke asthma, eczema, and hyperactivity, possibly to increase risk of certain cancers, and in animal experiments caused birth defects, and foetal deaths.

Others have names which sound natural but are not, for example E150 or Caramel; the most commonly used group of colours, found in a wide range of foods,; beer, sauces, puddings, sweets, kids food, chocolate, buns. This group comprises E150a, b, c, and d also named, plain caramel, Caustic Sulphite caramel, Ammonia Caramel and Sulphite Ammonia Caramel-( I am not sure I like the sound of 'caustic' or 'ammonia' in my food). The UK food guide and the Hyperactive Children's Support Group recommend that these colours are not given to children, but you will find them in many kids' foods and drinks.

Some of the numbers have names which make them sound rather harmless; E155 or Chocolate Brown HT, sounds almost delicious until you discover that this colour, often found in chocolate cake, and chocolate cake mix, is derived from coal tar, is not recommended for consumption by children, and is banned in Australia, Austria, Belgium, Denmark, France, Germany, Norway, Sweden, Switzerland and the United States. It is thought to cause allergic or intolerance problems, particularly in asthmatics; somehow it doesn't sound so harmless when you know the details.

Several colours are of animal origin, and vegetarians may wish to avoid them, such as E170 Calcium Carbonate, found in toothpaste, canned fruit, vegetables and wines, which can be sourced from animal bones (or rock minerals), or E120 Cochineal which rather charmingly is made from insects- yummy.

Out of the 45 E numbered colourings, only six have no reported side effects. Many of the side effects are anecdotal, although the sheer number of people reporting them is surely an indication that something is wrong. Many studies have linked colourings to health problems, particularly in children, although the findings are often rejected by the Food Agencies. One British study found that a quarter of toddlers suffered adverse effects after consuming foods containing 3 food colourings. Although these additives have been tested for 'safety', it is curious that many countries still do not think them safe enough to use in their food. The additives have also never been tested for safety in combination with other additives although they are rarely used alone.

Just for fun, here is the low-down on the colours inside a packet of a popular multi-coloured chocolate bean; a favorite children's treat;

• E110 (sunset Yellow), banned in Norway and widely found in sweets, pies, cakes, sauces, puddings, canned fish, ice cream, jelly, cheese sauce etc; urticaria (hives), runny nose, nasal congestion, allergies, hyperactivity, kidney tumors, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, increased incidence of tumors in animals.

• E171 Titanium dioxide a white colouring known to pollute waterways, but with no reported effects in humans.

• E104 Quinoline Yellow, can cause dermatitis; banned in USA and Norway. It is recommended by several organisations that this colour is avoided by children.

• E124 Ponceau a synthetic red colour derived from coal tar; carcinogenic (cancer-causing) in animals, also can produce bad reactions in asthmatics and people allergic to aspirin; banned in USA & Norway. It is recommended by several organisations that this colour is avoided by children.

• E122 Azorubine, Carmoisine a red colour derived from coal tar; can produce bad reactions in asthmatics and people allergic to aspirin; banned in Sweden, USA, Austria and Norway. It is recommended by several organisations that this colour is avoided by children.

• E133 Brilliant blue an aluminium or ammonium salt; banned in Belgium, France, Germany, Switzerland, Sweden, Austria, Norway. It is recommended by several organisations that this colour is avoided by children.

• E120 Cochineal, a red colour; made from insects; the hyperactive children's support group recommends that this colour is avoided. It is recommended by several organisations that this colour is avoided by children.

The chances are that when you are buying sweets, cakes- any manner of ready made food, you will be buying products which contain colourings. You may decide that the evidence is unconvincing, or you may decide that it is not worth risking the harmful effects, especially with your family. There is little doubt now that many children are adversely affected by food colourings, and several Local Education Authorities in the UK are attempting to ban food colourings from their school meals and machines. The good news is that you can avoid them by selecting products marked 'no artificial colours,' by buying organic products, or by getting the raw ingredients and making things yourselves.

I do hope that this will encourage you to look on the backs of food packaging, and check what lies within. Even if you cannot avoid these nasties all of the time, it may be a good idea to steer clear of them where possible, especially in what you feed to children and teenagers.

For a full list of additives, colourings, sweeteners and flavourings write to:- Hyperactive Children's Support Group at 71 Whyke Lane, Chichester PO19 7PD or Telephone 01243 551313.

Stay healthy,

Vikki

Do you have any friends and family who could benefit from getting fitter and feeling better? If you do, then treat them to free copy of this newsletter, forward it to them, and get them to e-mail me with a request. E-mail getfitter@yahoo.co.uk subject: newsletter request. Would you like to bring health into the workplace? Get fitter now offers a corporate package, including yoga classes. Please visit http://www.corporatechill.com

Vikki Scovell BA(hons) PG DIP is a fully qualified Personal Trainer and Fitness Coach. She is a qualified Nutrition Adviser and runs successful Community Exercise classes. Vikki is a consultant in Healthy Eating and Exercise initiatives to schools in the independent sector and publishes School and General Healthy Living newsletters.

[tags]kids food, nutrition, hyperactivity, behavioral problems in children, healthy eating, food choices[/tags]

Juicing For Large Families

Juicing for a large family can be time consuming and tedious. Try these suggestions to make Juicing fun, less time consuming and economical.

Juicing counter:
Especially with a large family and time being a constraint you will find that it is much simpler to have the juicer on the counter. Organize your kitchen such that the juicer is on the counter and all your other equipment like the cutting board, weighing scale, knives are conveniently placed. The bottom line is to arrange things for the greatest efficiency possible.

Refrigeration:
Buying produce in bulk for your large family would mean that you need to store it in the best possible way. It is advisable to invest in a good second refrigerator for additional storage. Fresh produce spoils even under the best conditions. It is important to buy your produce, clean it and keep it in the refrigerator.

Use Zip lock bags:
To keep your leafy vegetables fresh, clean and wipe them and put them in zip lock bags. Remember to dry them before putting them in zip lock bags or they could get soft and spoilt.

Plan ahead:
Make a schedule and plan your juicing ahead of time. Sign up for a copy of our free "Everyday Juice Diary".

Make juicing fun:
Preparing ingredients to juice for a large family can be very time consuming. Make juicing a family activity. Involve the kids in helping with preparing the ingredients, and deciding on which juices to make and searching for recipes. This family time will not only inculcate good and healthy eating habits but the kids will learn about the nutritional benefits of fruits and vegetables. Kids love to have what they have prepared and you will find that they readily have all the good stuff on their own.

Juicing on a budget:
Juicing for a large family can quickly mount up the budget considering the amount of ingredients you need. Here are some tips on how to reduce the cost of juices without accepting poorer nutritional value for your juices.

Use produce that is in season:
Juice ingredients that are in season. When a particular fruit or vegetable is in season there is plenty available in the stores or the farmer's market. You are sure to find good deals on these fruits and vegetables. It is also beneficial to juice the fruits and vegetables in the season itself. Vegetables and fruits taste their best when their flavors and colors mature naturally with the seasons. Fresh, and seasonal products are essential and more beneficial to healthy juicing especially when you buy produce that is not artificially ripened. Sign up for a free copy of "Your Seasonal Fruit and Vegetable Calendar."

Buying organic at cheap prices:
When you visit your local farmer' market you will find fresh organic produce with a few blemishes or not of the perfect shape, much cheaper than the regular produce. Dont hesitate to buy the organic tomatoes, which are not perfectly round. It's going to be put in the juicer anyway.

Buy base ingredients:
Carrots and apples are among the most juiced ingredients. Besides they are also among the healthiest ingredients to be juiced. These ingredients are cheaper and easily available throughout the year. Use them as in your juices as a base ingredient (60% of the juice) and mix them with other ingredients of your choice.

Have fun Juicing!!

Charlotte D'Souza is a Horticulturist, focusing on the nutritional benefits of fruits and vegetables, through her experience in the field she recommends juicing regularly as a healthful supplement to your diet, to not only look but also feel better and healthier. The website http://www.healthyjuicecentral.info aims at encouraging juicing and promotes the benefits of drinking wholesome and invigorating juices.

[tags]juicing, juices, large family, Healthy, nutrition[/tags]

Make Your Own Menu

Cooking shouldn't have to be a chore. To many, cooking is a job, career and even a way of life. To some it is an art and to you it should be fun.

Making a habit of eating out raises many issues. What ingredients do they use? Are the ingredients fresh? Do they use hydrogenated fats? How big are their portions? While eating out may seem easy today, tomorrow you may wake up feeling differently (literally and metaphorically).

If eating out seems easy to you, buying a ready to eat meal (such as TV dinners) is even easier and much faster. If only fast food was healthy, as a nation we wouldn't be facing a lot of the health challenges we are now having to solve.

When you cook, you know what goes into your food. Even assuming all restaurants are clean, a lot of ingredients used by them are harmful. There are almost no food labels to be found when you go out. Trans fat, salt and high fructose corn syrup are just some of the ingredients that are used but not advertised. Of coarse they taste good but at what cost?

We can no longer use the excuse we used in the past that we don't know. Now we do know. Eating has a huge effect on our overall health. The results of eating poorly may not be seen for years but when they do come up you face all kinds of cancers, heart disease and a lower quality of life.

You should never deprive yourself of something you love. Eating out on a special occasion is OK but making a habit of constantly taking the easy way out is not.

More Information

Straight Health

[tags]nutrition,healthy,food,eat,out,restaraunt,trans,fat,high,fructose,corn,syrup,cooking,diet[/tags]

Five "Health Foods" That May Be Making You Sick!

There are many of us who are dieting and trying to live a healthy lifestyle. We exercise and go out of our way to eat the best foods we can. Most of us already know that trans-fats, white sugar and white flour are not the best health choices, especially if we want to keep our weight down.

Unfortunately some of the very foods that we think are healthy are ones that can cause a lot of trouble for our bodies, and even make us ill. Below is a list of some surprisingly unhealthy “health foods.”

Artificial Sweeteners

Many people who are dieting, whether it is low calorie or low carb diets, will opt for beverages with artificial sweeteners instead of sugar. Admittedly sugar is certainly a troublemaker and should be avoided, but artificial sweeteners are actually worse for you and could even be dangerous to your health.

All the artificial sweeteners are bad, but one of the worst sweeteners for us is NutraSweet (Equal, aspartame). There are over 92 different health related side effects associated with aspartame consumption, including brain tumors, birth defects, diabetes, emotional disorders and epilepsy/seizures. There are more adverse reactions to NutraSweet reported to the FDA than all other foods and additives combined.

A much better alternative to chemically derived sweeteners is stevia, which comes from a plant. It has been used for centuries with no know side effects. It can be purchased in most health food stores in the United States.

Sports Drinks

Although marketers would have us believe that sports drinks are what the body needs when exercising heavily, the truth is that sports drinks are filled with sugar (sucrose, glucose, and fructose) and salt (potassium and sodium) as well as artificial flavorings and colorings. Add a little salt to Cool-Aid and you have about the same thing. You would be much better off drinking spring water or diluted freshly squeezed juices while exercising.

Most Energy and Sports Bars

Most sports and bars are also filled with things that are not the best for our bodies, and are little better than candy bars. Many of them contain sugar or artificial sweeteners, chemicals, preservatives, and synthetic nutrients. Check the ingredients before you buy an energy bar. Try to find one that is made with whole foods, such as oats and flax seeds, fruits, and natural sweeteners.

Soy Products

This is one of the most surprising ones of all, after all soy has been used for countless generations in Asia. But the way we now use soy is very different than the way the Asians have traditionally used it. The ancient Asians knew that the soybean was hard to digest, so they had extensive fermenting processes that broke down most of the indigestible components, making it much healthier to eat. Examples of this would be products like soy sauce, tempeh, and miso. These were used in small amounts as condiments and flavorings, not as a meat replacement.

But the way we use soy as a meat alternative (texturized vegetable protein or TVP) can be very unhealthy, since soy contains large amounts of toxins or anti-nutrients. Some of the problems the anti-nutrients in soybeans cause are conditions of the pancreas, cancer and thyroid problems. Soybeans also can block the body’s absorption of essential minerals.

Granola (and Other Unprepared Grains)

For the last 30-40 years granola has been synonymous with heath food. But eating unprepared grains, or grains that have not been soaked, fermented or sprouted, has only come about in the last 50-100 years. People who lived before our time understood that unprepared grains could cause dietary distress.

There are anti-nutrients in grains (like there are in soybeans), such as phytic acid and enzyme inhibitors, that make them harder to digest. These antinutrients can cause serious problems like Crohn's disease, colitis, and even mental disorders. Our failure to prepare our grains properly is one of the reasons that celactic disease is so prevalent now.

So, stay away from the granola. Oatmeal is an excellent addition to our diets, but use whole rolled oats (not instant) and soak them overnight before boiling them for breakfast. Go to our recipe blog at http://coconut-recipes.blogspot.com for a good recipe for coconut oatmeal.

Good breads to eat are those that have properly prepared grains, including whole grain sourdough and sprouted grain breads. You can usually find these in specialty grocery stores and health food stores.

If you are trying to lose weight and/or eat healthier, remember that just because a company markets a “healthy” product well or a health food store sells it, it doesn’t mean that it is really healthy for you. Do some research before you grab that sports bar, or better yet, reach for an organic apple, cherries, or some other natural (not processed) food. Your body will thank you and reward you for it.

By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved. The rise in obesity is reaching epidemic proportions. If you need some extra help changing your diet to promote healthy weight loss, check out my site at http://coconut-oil-diet.com today! And for information about a new safe and very effective diet patch that is safely helping thousands of people lose weight, go to http://powerdietpatch.com now! This article may be freely copied as long as it is not modified and the resource box accompanies the article, together with working hyperlinks.

[tags]health food, unprepared grains, grains like[/tags]

Nature Always Right, Cooks Never

Excerpted from the book "Your Right to Be Beautiful: How to Halt the Train of Aging and Meet the Most Beautiful You" by Tonya Zavasta.

It seems pathetic we aspire to create a new product as "natural" as possible but destroy the very natural ingredients in the process. New packaged products appear on the market every day. Each time you try one of these new products, you are foregoing the old-fashioned fruits, vegetables, nuts and seeds. As a result, you will not get enough nutrients from your meal.

Researchers are excited whenever they discover new benefits in produce of particular colors. The bright vibrant colors of fresh produce, such as the deep green of leafy vegetables, the lilac of blueberries, or the red of strawberries are a sign that this produce is packed with antioxidants, called polyphenols.

There is a scarcity of nourishment, but not of meals. In this country, we face unprecedented temptations. America is preoccupied with eating like no other country in the world. By giving in to the skillful seductions of the advertisers to try "new food," our bodies are starving while we constantly chew and swallow. Ironically, the variety and affordability of foodstuffs leads us to become overfed and at the same time undernourished. The best way to resist these temptations is to develop an attitude towards cooked food in general and adopt the raw food lifestyle.

Mark Twain wrote: "To eat is human, to digest divine." We need enzymes to digest food. Our living body also needs enzymes for every other operation and chemical reaction to take place. Enzymes constitute the difference between life and death. Only living organisms can produce enzymes, but their capacity to make enzymes is limited and exhaustible.

Our body hosts two types of enzymes: metabolic enzymes, which run our bodies, and digestive enzymes, which participate in digesting our food. Only raw foods follow nature's design and come with their own food enzymes to aid digestion. They are responsible for the release of nutrients out of the foods we eat.

Dr. Edward Howell writes in his remarkable book Enzyme Nutrition that heat over 118° F kills enzymes. If food is cooked, it does not bring enzymes, and the body is forced to use up its own digestive enzymes.

Only living organisms, be it a human being, an animal, or a plant, possess enzymes. No one would ever argue that a dead person is the same as a living one just because the chemical composition of the body is the same. And yet we never think twice about allegations that cooked food is as good as raw or better. The plant world possesses integrity and the "life factor." From an enzymatic approach, a picked up fruit or a cut off green is still alive, even though its own source of nourishment has been cut off. Seeds and nuts will reproduce if put into the soil, fruits will continue to ripen even after they have been picked from the tree, a vegetable--be it a carrot, onion, or potato--when put into the ground will sprout.

Enzymes are combinations of proteins, vitamins, and minerals in an active molecular form. Chemists are able to synthesize some of these nutrients, but they have not been able to "breath life" into them. The "life factor" has never been and probably never will be re-created.

Enzymes are very particular. They cannot tolerate heat, microwave irradiation, or pasteurization. Cooking always removes or spoils the goodness of food. Cooked food points down to the grave, because it is dead. Only humans apply heat to what they eat. Presently, humans apply heat to most of their food prior to consumption. Humans on average as a race, die at or below half their potential life span of chronic illness that is largely diet and lifestyle related. "You won't be surprised that diseases are innumerable--count the cooks." -- Seneca (4 BC-AD 65), Epistles

Cooking is the most profound abuse of food. Cookbooks are full of recipes on how to smother the life out of a meal. The more creative they are in doing so, the more honor we attribute to the cooks. The concept of great cuisine is based on the opinion that plain fruits or vegetables are not appealing to the eye or satisfying to our taste.

Natural food is seen as an enemy. The less the dish reminds one of the original ingredients, the prouder the cooks become. Raw produce is treated not like the divine food but as something to be mutilated and manipulated. It is even called "from scratch," as if it is a second-class product needing an upgrade. And yet, man is not capable of producing even a simple meal without using the basic ingredients he did not make. The talent of the cook should be applied elsewhere, because the basic fruits and vegetables he begins with are nutritionally superior to the most sophisticated creations he ends up with.

Traditional cooking alters the taste buds into being incapable of appreciating the flavor and taste of raw fruits and vegetables. We become more concerned with pleasing our perverted palate and satisfying our coarse sensation than with providing nourishment to our body.

By cooking our food, we are killing nutrients that keep us alive and healthy. After we grill or roast, bake or boil, sauté or stew, we produce some decadent matter with no nutritional value and only by using salt or sugar abundantly can we get it to pass our taste buds. All cooks rely on salt, sugar, and spices to have their creations appreciated. Cooking without spices smells awful. Not surprisingly, spices were originally used to disguise decaying and decomposing food.

How delicious is a fresh apple! But we put it in an oven and it becomes a squashy, mushy, shriveled mass requiring a load of sugar so one can eat it. In cooking, the original colors of fruits and vegetables are dulled and the initial variety of flavors is altered. Make no mistake, the nutritional value is gone as well.

It is ironic, but not incidental, that fresh produce is used for decoration of this bland and dead food. We decorate this lifeless, tasteless, and shapeless mess with fresh green leaves and bright colored veggies to deceive our eyes. We add spices to disguise the smell. We load it with sugar and salt to cheat our taste buds.

Nowadays, health-conscious people know processed food is devoid of nutrients and try their best to avoid it. But somehow, home cooking escapes the stigma of "processed." Cooking is processing! And the difference between home cooking and manufactured foodstuffs is the same difference as between "dead" and "very dead." We hear everywhere the less food is processed, the better. Why process it at all?

Most Americans do not eat the 5-9 recommended servings of fruit and vegetables each and every day. And if you haven't heard yet…in January 2005 these government recommended allotments have been increased to 9-13 serving. Between the lines government is telling us in order to be healthy we need to go on the raw food diet. Since if you eat 13 servings of fresh fruit and vegetables per day you will not need or want anything else.

"This article may be freely reprinted as long as the entire article and byline are included."

Tonya Zavasta is the raw food lifestyle expert, the author of the books Beautiful On Raw: UnCooked Creations and Your Right to Be Beautiful: How to Halt the Train of Aging and Meet the Most Beautiful You, named a 2004 Health Book of the Year Award finalist by ForeWord Magazine. For more information on how to reveal your Rawsome beauty visit her web-site at: http://www.beautifulonraw.com Write to: BR Publishing, PO Box 623, Cordova, TN 38088-0623, USA or Call 866-STAY-RAW

[tags]raw food, raw foods, natural health, natural beauty[/tags]

The Diet Of Costa Ricans And How It Keeps Them Healthy

Located between Panama and Nicaragua in Central America, Costa Rica boasts a proud culinary heritage. Many scorn Costa Rica food selections for being high in saturated fats, but in actuality Costa Ricans are far more active than other cultures.

Costa Rican's, locally called Ticos, never eat excessively. Limiting their portions is one way they stay so healthy. Also, lunch is the most important meal of their day. In fact, like many Latin nations, businesses and schools close down for a couple of hours at lunch so that employees and students can go home and have a leisurely meal with their family. This allows both a strong focus on family life, but also on slowing down a meal. In America, a typical school lunch lasts a mere twenty minutes at most and work breaks are usually an hour tops, so many must eat at their desk or machine. A Costa Rican's lifestyle is completely different.

Costa Rica food often revolves around rice and beans, such as Gallo Pinto, a dish that translates to "Spotted Rooster". Gallo Pinto is a dish that includes black beans at a three to two ratio to rice. Also added are onions, garlic, and salt. Meats are eaten sparingly, while beans provide a high content of fiber. Fiber can help counteract the saturated fats. Costa Rica food choices rarely include dairy or cheese.

As Costa Rica has water on both sides with the Pacific to the west and the Caribbean to the east, fresh seafood is always available. Unfortunately, the seafood is also extremely expensive as the country exports the bulk of its seafood. Chicken, pork, and beef are the more popular meats. Costa Rica food supplies use organ meat as well; so expect to find dishes involving stomach, brains, and other organs on the menu. Other staples of Costa Rica food choices include fresh vegetables such as tomatoes and a variety of beans, fruits, including plantains, and rice.

Costa Rica's capital city, San Jose, is packed with outstanding restaurants and cafes. In San Jose, one can experience bold foods and beverages. Staple beverages such as sugarcane soaked in hot water are second only to the nation's delicious Costa Rican coffee. Drinks mixing corn meal and milk are also common. Plantains are similar to bananas in appearance, but they cannot be eaten raw. Plantains are pounded flat, battered, and fried tender.

As one travels to other regions, the choices for Costa Rica food also decrease and become more traditional with the beans and rice dishes. Beans and rice dishes are usually served alongside a carrot and cabbage or lettuce and tomato salad. Sometimes Arroz, (fried shrimp or chicken), are found on the table instead of beans and rice. The salads are typically larger than the portion of beans and rice and that helps the Ticos to stay fit.

It is possibly to choose healthy selections of Costa Rica food. Stick to plenty of fresh fruits and vegetables and enjoy the delightful blend of culinary flavors.

Gregg Hall is an author living in Navarre Beach, Florida. Find more about this as well as food gift baskets at http://www.gourmetgiftbasketsplus.com.

[tags]food, dining, eating habits, ethnic food[/tags]

How To Get The Fresh Juices You Need

Taking juices may be compared to eating a balanced diet. No one would contemplate trying to live on one single foodstuff. In the same way, most Juices tend to work better in combination than alone. The values of one will complement the deficiencies of another.

The very best raw materials should always be used. There is nothing to beat freshly gathered produce from your own organically cultivated garden. But for many crops and for most people, that is not possible. The next best is to buy good looking, fresh fruit and vegetables from the local supplier. Take care to always wash bought produce with clean, flowing water in case there is any contamination.

As soon as a plant is picked, the nutrient value begins to diminish. Canning and bottling both involve cooking which further reduces the vitamin and mineral content some of which also leaks out into water (that is why you should always try to cook with as little water as possible and to use any left over as a basis for soup, gravy or sauce). Drying foods will of course make them impossible to juice as well as reducing the nutrients.

The only answer is to store high quality materials in a deep freeze. Although there is still a loss, it is not as serious as in other methods of conservation. You may also freeze the actual juice.

How much juice should you take? Some are powerful, and are usually taken in combination with the basics such as carrot juice. Less than pint a day is unlikely to be effective. So the rule to adopt is: FROM ONE TO EIGHT PINTS OF JUICE A DAY, BUT NEVER MORE THAN IS COMFORTABLE.

It is not always true to say that the more juice the quicker the result, but there is certainly not much benefit to be derived from consuming juice in too small an amount or for a period of less than a month. An experienced practitioner can achieve his results with more or less juices than are recommended here, but he has the benefit of contact with the patient.

Kevin Pederson has been managing a number of natural home remedies websites which have information on all the natural and home made remedies and providing knowledge about juices and how to get the best of it.

[tags]natural home remedies, home remedies, natural remedies, health and beauty, juices, health benefits,[/tags]

Watermelon Juice A Sweet Treat With Added Health Benefits

Watermelon, an all time favorite fruit for meals and snacks is actually a "vegetable". The origin of watermelon can be traced back to early Egyptian civilization, which is still evident in the hieroglyphics on the wall paintings. The fruit was held in high regard and often placed on the tombs of many kings and pharaohs. Watermelon has played the role of a thirst quenching fruit in countries in the Mediterranean region due to the scarcity of water in those areas. The African slaves brought watermelon seeds to the western countries and eventually United States has turned out to be one of the leading commercial growers of watermelon. Recent researches show that watermelon is one of the major cucurbit crops in the world accounting for around 7% of world area devoted for vegetable crops.

Watermelons are available throughout the year and are grown for their fleshy, juicy and sweet fruit. Its natural sweetness makes it a delicious and refreshing dessert especially in hot climate. Watermelons are perfect addition to a salad, salsa or a cool drink. Today there are numerous varieties of watermelon with red, pink, orange or yellow flesh. Watermelon consists of more than 91% of water and nearly 8% sugar.

The sweet and juicy watermelon has lots of nutritional benefits:

• It is fat free.
• It has very low sodium content.
• It is Cholesterol free.
• It is a good source of Vitamins A & C
• It is high in Lycopene content

Recent study on watermelons has revealed that it has numerous health benefits. The red variety of watermelon contains high concentrations of Lycopene, an anti-oxidant that helps to reduce the risk of many diseases. Watermelon contains Lycopene and beta-carotene - these are plant compounds classified as Carotenoids, which are highly colored pigments that help protect plants against damage from sunlight. These antioxidants neutralize the harmful free radicals in the human body. Free radicals in the human body cause great deal of damage by oxidizing cholesterol and making it stick to the blood vessel walls, eventually leading to heart attack or stroke. Lycopene in watermelons get rid of these thereby reducing the risk of other fatal diseases such as asthma attacks, osteoarthritis and rheumatoid arthritis, colon cancer and other heart diseases.

The American Heart Association has certified watermelon to be one of the constituents of a sensible low saturated fat, low cholesterol diet. Watermelon is grown in many nations and is highly priced in a few. Watermelon is often given as a precious gift in Japan where they call it, Suika. The Japanese wrap it beautifully in a protective covering or cellophane and present it. All parts of watermelon are edible. The rind is used for making sweet pickles and the seeds can be baked and salted.

Watermelon juice, known as Agua Fresca in Mexican is a delicacy in the country. With more than 50 varieties of watermelon there are varieties of watermelon juices in the market some of which even comes as a perfect blend with other additives.

Christine is an expert Internet marketing professional with years of experience in various industries such as: Business, Finance, Real Estate, Web-Design, Health & Medicine and many more. Watermelon Juice

[tags]Watermelon, Watermelon Juice, Fresh Watermelon Juice[/tags]

Benefit Of Green Tea

Introduction

There has been an influx of media coverage about the health benefits of green tea. Most green tea enthusiasts may base their opinions on green tea around their own experiences of the beverage. The Chinese have been drinking green tea for thousands of years due to its miracle working abilities. Green tea has been used by the Chinese for treating minor headaches to much larger matters such as preventing cancer. Many health studies are beginning to shine some light on the facets and benefits of green tea. What are the benefits from green tea that can affect your life? The following are five major benefits of green tea that may substantially change your life.

First Health of Green Tea - Weight Loss

The high concentration of polyphenols in green tea helps to oxidize fat and encourage thermogenesis. Thermogenesis in the body is the rate which the body burns calories. Green tea results in an increase of energy which raises the metabolism, therefore, more weight is lost than normal. As a morning beverage, green tea has a small amount of calories compared to most other beverages that Americans drink in the morning. The constant barrage of coffee as most peoples' morning beverage results in a higher amount of daily calories compared to green tea as a beverage in the morning. A substitution of green tea instead of reaching for a cup of joe will make a big difference in the size of your waistline.

Second Benefit of Green Tea - Prevention of Cancer

The antioxidants in green tea eliminate free radicals that plague the body. These free radicals cause aging and cancer. The polyphenols of green tea constantly search for free radicals and they prevent the formation of unstable oxygen molecules in a process known as oxidation. This oxidation damages healthy cells of the body and have been linked to illnesses like cancer, heart disease, and even strokes. The polyphenols in green tea prevent the birth of abnormal cells, inflammation, and destroy most cancer causing agents.

Third Benefit of Green Tea - Healthy Teeth

Green tea is well known for keeping teeth clean because of one of its ingredients, fluoride. The fluoride kills the bacteria in the mouth that causes plaque. Also, fluoride helps to maintain healthy, cavity-free teeth. This helps to prevent general tooth decay inside of the mouth. This cannot be about coffee which stains the teeth with an ugly yellow tinge. The oral health of teeth can be vastly improved with the consumption of green tea.

Fourth Benefit of Green Tea - Lowers Cholesterol

Green tea may be a possible solution for all those suffering from conditions of high cholesterol. Heart attacks are one of the most common problems associated with bad cholesterol. Drinking green tea could possibly lower this stunning high risk. Green tea lowers the bad cholesterol's levels, LDL cholesterol and prevents the occurrence of blood clots in the body. The LDL cholesterol flows through the liver and cells forming heavy deposits on artery walls. The catechins in green tea help to decrease the amount of bad cholesterol. Also, the catechins help to maintain a healthy good cholesterol to bad cholesterol ratio improving the overall health of the body.

Benefit of Green Tea Conclusion

If weight loss, the prevention of cancer, healthy teeth, and the idea of low cholesterol does not give you an idea that green tea is a miracle worker, you must be working with some pretty powerful magic. A couple of cups of tea in addition to your normal daily beverage will greatly decrease the risk of any bad conditions. The only side effect that has been clearly recognized is the daily overdose of caffeine. This problem has been addressed through the usage of green tea extract. Green tea can be taken in a pill form with all the benefits of normal green tea. So, we hope that you begin a daily green tea regimen tomorrow!

Learn more about the Benefit of Green Tea

[tags]green tea, green tea leaf, green tea caffeine, benefit of green tea, health benefit of green tea, gr[/tags]

A Varied Diet Is The Key To A Healthy Life

If our eating habits are varied and equilibrated, they will provide us with all the nutrients we need. Food can be classified according to type and quantity of nutrients it contains. The following information will allow you to balance your daily ingestion of proteins, minerals and fiber, and limit your consumption of fat, carbohydrates and sodium, the excess of which is harmful to your health.

Bread and cereals: Food belonging to this group contributes to increase your weight much less than they are believed to. What really makes you gain weight are the fat and sugar that are usually added to them (i.e. too much butter or marmalade). Also if you are eating any starches other than whole grains, this will cause weight gain. All food in this group contains vitamin B and iron, and most of them supply fiber, magnesium, zinc and folic acid.

Vegetables and legumes: The term "vegetable" refers not only to those green-leaved veggies, but also to a wide variety of others, including tomatoes, potatoes, carrots, onions and a lot more. The term "legume" applies to beans, peas and a huge number of other seeds. A balanced diet must contain food belonging to both of these groups. The consumption of a lot of vegetables is essential for achieving and maintaining a good health. For instance, carrots and tomatoes contain a great deal of vitamin A, same as big-leaved vegetables. Those veggies that are dark green also contain iron and calcium. Some vegetables that belong to the family of broccoli also seem to be related in the prevention of certain types of cancer. Legumes contain carbohydrates, fiber, vitamins C and B6, iron; and also magnesium, which help in improving the functions of the brain. Beans and dried peas contain proteins, folic acid, phosphorus and zinc.

Fruit: All fruit, especially citrics, contain a great amount of vitamin C, folic acid, potassium and other nutrients. As a negative thing, some of them also supply calories, sodium and fat. Those fruit whose seeds are eatable provide also a good deal of fiber.

Meat, fish and eggs: Food belonging to this group is rich in proteins and contains phosphorus, niacin and lower amounts of iron, zinc and other minerals, as well as vitamins B6 and B12. Some kinds of meat (i.e. pork and similar) contain lots of fat and calories, but others (i.e. chicken, turkey, etc.) contain them in much lower proportions. Eggs are very rich in proteins, but they also are rich in cholesterol.

Milk and derivatives: Milk, cream, yogurt, cheese and butter are our main sources of calcium. They also contain a good amount of proteins and vitamins A, B2 (riboflavin), B6 and B12.

Fat, elaborated desserts and alcohol: Although sometimes tempting to the sense of taste, these foods and beverages contain a lot of calories and almost nothing else. The consumption of these foods must be moderated, taking into consideration the caloric needs of each person.

Zach Thompson is a Glyconutrients Representative. You can get a free Glyconutrients consultation by visiting Glyconutrients. Clinical studies have shown that glyconutrients can help balance your immune system.

[tags]diet, eating habits, nutrients[/tags]

Japanese Home Cooking - Beyond Sushi

In general, the Japanese people are very healthy and live longer than any other culture in the world. Why is this? Many people attribute it to the way they eat. But if you think that all Japanese people eat is sushi you couldn't be more wrong. Japanese home cooking is simple, healthy, and delicious. While some of the ingredients may seem exotic and intimidating, rest assured that anyone can cook wonderful delicious Japanese meals with ease.

Sushi is the most popular type of Japanese food, enjoyed throughout the world. You may notice that sushi is quite filling, and you typically eat much less than you would a more Western style meal, such as a hamburger. What is it about sushi that makes it so filling and satisfying? The answer could be rice.

Rice is definitely a staple of any Japanese meal. Whether it is served as a side dish or along with a saucier entrée, you're going to need plenty of rice on hand. While white long grain rice is most popular, you can always opt for more healthy brown rice. Either way, you may also want to consider purchasing a rice cooker. Rice cookers can cost anywhere from $30 to hundreds of dollars, depending on the make and quality. If you plan on eating plenty of rice this is worth the investment. You're pretty much guaranteed perfect rice every time.

Have you ever had miso soup at your favorite sushi restaurant? Miso soup is made from several ingredients, one of which is miso paste, made from fermented soybeans. Miso comes as either red or yellow, both having distinct and rich flavors. Not just for soup, you can add miso to just about anything from a veggie stir fry to a marinade for beef. And miso isn't just for Japanese cooking either. Once you experience the delightful flavors of miso you'll be adding it to all your meals!

If you dislike fish, you probably think Japanese cooking isn't for you. While fish is definitely a huge part of the Japanese diet, it doesn't mean that's all they eat. Chicken, beef, and pork are all popular choices, as well as tofu and eggs. Simmering meats in sauces such as teriyaki, in a wok or deep skillet is a favorite. You can serve these dishes over rice or noodles such as soba. This is a tasty and healthy alternative to fried foods that many of us eat so often.

If you're interested in Japanese home cooking there are plenty of great recipes on the Internet that can help guide you through the different types of ingredients and cooking methods. If you're looking for a healthy and flavorful change to your diet, consider trying a few Japanese meals. Before you know it you'll be enjoying a variety of delicious foods that nurture the body and the soul.

Cynthia Bates is an Internet specialist, and periodically writes recipe and cooking articles for BakingNation.com. BakingNation.com is dedicated to proving quality cooking and recipe discussions on the Internet.

[tags]cooking japanese eating health[/tags]

Whole Grain Vs. Whole Wheat - What Is Best For You Part I

Whole Grain Vs. Whole Wheat - What s the best for you? Part I We have all seen it, 100% whole wheat bread that sits next to the white bread. It looks like white bread, but it says enriched. Enriched with what? Well, let me back up a little. When wheat is harvested the whole grain is taken to the refinery. REFINERY, did you see that! The wheat is heated to a point when the germ and the bran fall off. What is left is the starch, the white part, the not good for you part. The part that has a long shelf life and is bug resistant. Do you know why it is bug resistant? Bugs CANNOT sustain life in it. They will die if they only eat this refined grain. So why on earth, with the abundance of good life sustaining food do we eat white flour, which is the starch of the wheat grain ground up. Honestly do I need to answer that? Take a look around and you will see obesity on the rise, and now not only are adults overweight, but kids, little kids are getting more and more fat. Why? We are feeding ourselves all kinds of unhealthy food. Some do it because it is cheaper, some because of taste, and some just because they don't know any better.

So now that I explained what white bread is made of, let me continue to answer the question of "what exactly is enriched"? After the refinery takes the grains apart and makes white flour, which has no nutrition, they add some vitamins, some minerals, and some fiber, but not even a gram worth. The white bread is enriched with some of the very things they just worked so hard to take out. However, they do not add in as much of the grain they take away, otherwise it would be whole grain. Just enough to add some flavor and calories to it.

What is whole grain? It is the WHOLE grain used in the process of making bread, cereal and the building blocks of many other foods. For it to be truly healthy whole grain needs to be listed on your bread, cereal or other food in the number 1 or number 2 position on the ingredients list. No, whole wheat flour which is followed by (enriched white flour, niacin, and iron) is not healthy, it is a way of making people believe that they are getting a whole grain bread. They are not lying, it is whole wheat flour, but not whole grain. It did come from the wheat plant and it is all wheat, but not all grain. Whole is just another word like all. If you look a little farther down on the list you will see molasses, why molasses you ask? It colors the bread to make it look brown. Yup, white flour plus vitamins and minerals still does not bring the bran back into the bread. Bran is what helps to give the natural brown color to bread. So, they again, add something to it, to try and make it look like something it is not.

Linda Cramer is the owner of Oregon Gourmet Foods and Gifts. Visit our website. http://www.oregongourmetfoods.com

[tags]whole wheat, whole grain, wheat breads, white breads, health[/tags]

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