Archive for the 'Cakes' Category
Cakes | 8.09.2010 14:21 | No Comments
2 Common Foods in Your Diet That May be Making You Gain Weight and Get Sick
by Mike Geary, Certified Personal Trainer, Certified Nutrition Specialist
Of course, you’ve probably heard a million times now how bad trans fats and high fructose corn syrup are for your health… so I’m not going to give you that same old story.
Instead, we need to look at a couple common foods that are probably in your diet in large quantities and may be causing major problems such as weight gain, headaches, sicknesses, indigestion, etc, etc… and those possible culprits are: Wheat and Dairy
Don’t worry, I’m not going to tell you that both of these staples need to be eliminated permanently from your diet… but read on to see an interesting test that may help you a great deal…
In all of my years of personal training and nutrition counseling, if I had to choose a couple VERY simple dietary changes that have made the biggest difference for my clients in allowing them to FINALLY see fat loss results (and other health problems solved), it would be this following test:
1. Test removing all wheat products from your diet for 2 entire weeks, and take notice of how you feel, look, and your body composition.
2. Test removing all dairy from your diet for 2 entire weeks, and take notice of how you feel, look, and your body composition.
The best way to do this is to eliminate them both for 2 full weeks, and then reintroduce one at a time so that you can determine if one of them or both wheat and dairy are causing negative health effects for you.
Wheat and dairy are easily 2 of the biggest intolerances that a large percentage of the population has.
Now this doesn’t mean that I’m saying you have to entirely eliminate wheat and dairy for the rest of your life, but what I am saying is that this is an important test to do for about 2 weeks to gauge if you see some dramatic changes in your body fat percentage, how you look and feel overall, your energy levels, and other health issues.
If you do the 2-week elimination of wheat and dairy and don’t feel that it helped you at all or made you feel better, than you can probably do ok on moderate amounts of each.
Most people do not realize this, but a large percentage of the population has at least some degree of intolerance to the gluten in wheat and several other grains. The biggest offender is wheat though, as it’s in such a large percentage of the average western diet… from breads, to pastas, to bagels, to cakes, wraps, cereals, etc, etc.
Most people don’t have the extent of intolerance that a celiac has, but most people feel much better, improve all sorts of health problems, and also lose fat faster when they eliminate wheat from their diet.
In fact, I just had a client last week tell me that when she eliminated wheat from her diet, her chronic headaches disappeared almost instantly… these are headaches she’s been having for years, and after eliminating wheat from her diet, they are gone (along with some body fat that she lost too!).
What about me? Do I still eat wheat?
Well, what I do is try to only eat wheat on cheat days, which many times means when I’m out at restaurants or at parties, barbeques, etc. Since wheat is so integral in the typical western diet, it’s almost impossible to avoid when eating out or at other people’s houses.
But I have virtually ZERO wheat products in my own house usually. Anything is simple to avoid at least 90% of the time, when it doesn’t even exist in your cabinets!
Now with as anti-wheat as I am, I’m actually a big fan of dairy… However, ONLY if the dairy is raw milk or raw cheese and from grass-fed cows. Did you know that many people who “think” they are lactose intolerant actually can drink raw milk without a problem? This is because the live enzymes and friendly bacteria in raw milk aid in the digestion of the lactose and the proteins in milk. These enzymes and friendly bacteria are destroyed in pasteurized milk, which makes it more difficult to digest for many people.
If I can’t get raw dairy, I choose to go dairy-free (with the exception of small amounts of yogurt). That’s because I feel that the pasteurized, homogenized milk products are not suitable for long term consumption (but that’s another story for another day).
btw, you can always search to see if raw milk co-ops or farms are available in your area on RealMilk.com. You’d be surprised at how many co-ops are available that deliver from rural areas to urban areas. It’s important to make sure that the farm is reputable and certified (in some states) to produce raw milk. Most raw milk farms are the cleanest operations in the entire dairy industry.
oh, and for the “germo-phobes” out there… I’ve been drinking gallons upon gallons of raw, full fat milk for about 6 years now, and I’ve never once gotten sick from it, nor has anybody else that I know that’s been drinking it long term… so to all of these so-called “experts” out there telling you that “there’s a reason they pasteurize milk, because it’s dangerous if not”… well, they obviously don’t know what they’re talking about.
Plus, the full-fat milk certainly has not made me fatter either… I used to drink skim milk only for years, but now for the last 6 years, I’ve drank nothing but full fat raw milk, and I’m easily in the best shape of my life now and leaner than ever.
People are more likely to get sick from pasteurized milk, because mass factory farms are generally dirtier operations with animals that are in poorer health than grass-fed raw milk farms.
And don’t forget the high levels of fat-burning, muscle building CLA in full-fat, raw, grass fed milk (and omega-3′s)!
Back from the tangent… I think this elimination of wheat and (pasteurized) dairy is one of the most important tests anyone can easily do to see if wheat and dairy are negatively affecting them. After all, it’s only 2 weeks to test yourself!
A couple quick things to note:
1. Eggs are NOT dairy… I’m not sure why so many people seem to think that eggs are a dairy product, but there is absolutely no dairy in eggs… eggs are basically meat if you want to categorize them. Eggs are practically a perfect food in terms of nutrition density.
here’s an entire article I did on whole eggs vs egg whites if you haven’t seen it.
2. When trying to eliminate wheat, this usually means that almost ALL processed foods have to be eliminated because wheat components are in so many processed foods.
Good luck with the test if you try it! Many people find it to be one of the best things they’ve done for their health.
Have a good one!
Mike Geary Certified Nutrition Specialist Certified Personal Trainer Author – The Truth about Six Pack Abs
Cakes | 7.09.2010 10:15 | No Comments
A bread maker is a home appliance that has revolutionized the process of making breads. First manufactured in 1986 in Japan, breadmaker since then moved its way to homes in the United States and United Kingdom. By means of a breadmaker, automatic baking has become possible and more convenient.As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the bread pan that is placed in the machine. The breadmaker will then take some hours to bake the bread by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and has been allowed to cool down, the bread is then freed from the bread pan. The paddle at the bottom of the loaf should be removed from its place. Breadmaker breads are much easier to get spoiled as compared with the commercial breads due to the absence of additives. However, it is possible that sourdough starter may be added to the ingredients to prolong the shelf life of the breads. Breadmakers have built-in timers that may be set for easier baking. Other machines can be programmed to only prepare the dough and not to bake the bread later, in this case the dough is baked in an oven. Breadmakers have other uses as well. They may be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some instances, mochi- a Japanese rice bread.Considerations in choosing a breadmaker:- the over-all capacity of baking loafs- the quality of bread produced- the duration of time it takes to make one loaf- the featured programs- type: may either be single loaf breadmaker or multi loaf breadmakerHowever, like with normal baking there may arise several problems concerning the quality of the bread produced. These may either be caused by the process of baking or the quality of breadmaker itself.Doughy loafThis problem basically concerns the temperature of the breadmaker. The built-in thermometer must read 190 F. Once the baking is over and the loaf is still doughy, you may choose to continue baking it in a conventional oven or wait till the breadmaker cools down and start the whole process over.Small breadLack of liquid added to the dough. The problem starts with the dissolving of the yeast. If too little liquid is used, the yeast may not be stimulated to produce the necessary carbon dioxide, which is instrumental in making the dough rise. Without this, the loaf may become dense and will be much smaller. Collapsed or flat-topped breadCollapsing is mainly due to too much addition of liquid to the dough. The yeast in this case is overly stimulated, producing more gluten than the dough may withhold. This leads to the collapsing of loaf structure.Bread sticking in the breadmaker panThis can be resolved by brushing the breadmaker pan with oil before adding the water into the dough. This works well in the majority of conventional ovens as well.Too much rising of the loafThis problem may be controlled with the use of salt. Adding one half teaspoon of salt may be sufficient to keep the rising of the bread in balance. One need not be an Einstein to run a simple machine such as the breadmaker. For more instruction and self-help tips, users may check the manual of the machine.
Cakes | 6.09.2010 14:08 | No Comments
Rosacea, Natural Cosmetics, and Mineral MakeupRosacea is a chronic skin disorder that causes redness and swelling primarily in the face. Other areas that can be affected are the scalp, neck, ears, chest, and back. Rosacea can progress from frequent flushing of the skin to persistent redness, pimples, and visible blood vessels in the face.What type of cosmetics are recommended for a Rosacea skin condition? Many people prefer to use natural products on their sensitive skin to prevent flair ups and treat Rosacea. Natural products are gentle on the skin and do not carry the risk of side affects. The best approach for treating Rosacea starts with using safe natural products with herbs and botanicals, rather than synthetics and chemicals. Cosmetics having synthetic ingredients are far more likely to irritate your sensitive skin. It is recommended to try a natural product for more than 3 months. You will be able to evaluate the effectiveness of the product and the number of flair ups. During this time period, take the time to journal and record flair ups, skin sensitivity, and skin appearance.What irritating ingredients should be avoided that are found in some cosmetics?Cosmetics that are natural mineral based or water based and oil free are highly recommended for Rosacea. However, be careful in selecting your product because the majority of mineral products on the market are still loaded with preservatives like parabens; they also use dyes and fillers. Ingredients can be evaluated at the Evironmental Working Group’s Skin Deep Report. Do your research to become knowledgeable about what ingredients are in your cosmetics and products.Some of the ingredients to look out for that may irritate your sensitive skin:alcohol fragrance menthol talc petrochemicalpeppermint eucalyptus witch hazel nano GMO glutenparabens dyes bismuth oxychloride nutQuality mineral based cosmetics nourish the skin with certified organic antioxidants. Some of the organic antioxidants include grape seed extract and pomegranate extract.How do I use mineral based products?Select a mineral based foundation that matches your skin tone and doesn’t irritate it. To cover up blemishes, apply mineral based foundation sparingly with a small tipped brush. Apply again if needed. Apply the foundation again with a larger kabuki brush. If you would like a bit more coverage, add a translucent powder/mineral veil over this. Finish with a beautiful blush. Make sure to brush, brush, brush to polish and achieve a lovely glowing complexion.A few other tips:Apply mineral based cosmetics over dry skin. If you use a moisturizer, allow it to dry. Mineral based cosmetics are highly concentrated and should be applied sparingly to prevent caking. Less is More. Ample brushing brings out the beautiful glow. Cosmetics with a green or yellow base are good for redness issues. Bronzers can take away reddish tones and help your make-up last longer.Recommendation: First Bliss Organic Cosmetics offer a quality product from London, England. The mineral based cosmetics use natural and safe ingredients. Minerals and pigments are jet milled pharmaceutical grade with certified organic botanicals. –The carefreebeauty.eu team
Cakes | 5.09.2010 17:11 | No Comments
The mixer is a 6 quart capacity, stainless steel mixing bowl in one-line handle, a flat beater, polished, and professional wire whip, spiral dough hook, and pouring unit shield.The professional bowl lift design raises the bowl to mixing position, and the Solid, truly seamless one piece motor head design cleans easily.Its attached to an articulated multi-purpose hub hub cover flips open for easy installation of attachments. The mixer features a premium satin-pearl custom finish that adds an elegant shimmer to any countertop. Available in different fashionable colors, the stand mixer measures 14-3/5 by 16-1/2 by 11-2/7 inches and carries a one-year hassle-free replacement warranty.I do not think that this is awfully loud, as I have seen other reviews.This outstanding blender. The design can be changed, or could just be that my own flour mill impact mill and the mixer seems very quiet compared to Mill 4 children, so rather insensitive to the noise.I got the first mixer for making bread. That whole-grain bread 2 loaves at least once a week, usually twice. It has 14 cups all-purpose flour, but the manual says to use only 8 cup whole wheat flour. The spiral DOUGH HOOK doing a great job kneading, and sufficient counter force to deal with the whole-grain bread dough.I using a machine, and produced many ‘brick bread’ with him. Since I am the KitchenAid Professional 600, the bread machine is retired. Only 8 minutes of kneading develpes gluten so well that I only raise the dough for 30 minutes to bake the bread and the pan, and we at the end of a fine, light, soft bread. I know that bread is less than one and a half hours, including the time for kneading, rising and baking. He also bought the meat grinder and used it for at least 30 pounds of ground beef, elk, turkey and hamburger. The mixer was enough power to more than the task.I I am very pleased with the performance of the counter, and I do not feel sorry for anyone purchasing it.Currently, only the most bread, but used the gingerbread, cookies, and cream. It was not any problem, as I expected. There were very sad when I realized there was only one beater to lick! This is the only complaint far.There one of the main design fault that my children’s opinion, and it was discovered by 2 when they helped me a birthday cake.
Cakes | 4.09.2010 4:53 | No Comments
What are nutrients?
Every molecule in the body is created by Nutrients & there are more than 45 nutrients. These nutrients build molecules, cells, and tissues of the body.
We get energy from Carbohydrates, proteins, and fats that we eat. These are called macronutrients. These macro nutrients are broken down / metabolized to give energy to the body. Vitamins and minerals (called micronutrients) are not themselves metabolized for energy, but they are important in helping the macronutrients convert to energy.
What is a healthy diet?
The optimal diet has to be individualized to meet your unique needs. The United States Department of Agriculture (USDA) food pyramid suggests that we use fat “sparingly,” and that our daily diet include 2 – 3 servings of dairy products; 2 – 3 servings of meat, poultry, fish, eggs, beans, or nuts; 3 – 5 servings of vegetables; 2 – 4 servings of fruit; and 6 – 11 servings of bread, cereal, rice, or pasta.
These are general guidelines. Healthy diet is dependent upon many factors like: age, gender, body size, pregnancy, and status of health. A clinical nutritionist or nutritionally oriented doctor can help you determine what type of diet is best for you.
While you know it is important to eat a healthy diet, it isn’t always easy to sort through all of the information available about nutrition and food choices. Nutrition has a vital importance to human well-being. Nutrition should play a leading role to improve our quality of life. Nutrition is a key for reducing your body fat percentage.
Better nutrition means stronger immune systems, less illness and better health. Better nutrition is a prime entry point to ending poverty and a milestone to achieving better quality of life. Safe food and good nutrition are important to all. Basic nutrition knowledge is constantly taking shape every day, producing new diet trends to an ever growing audience of people who want to know the latest and greatest ways to achieve their physical fitness goals.
Get nutrition facts and discover how you can use dietary recommendations to improve your health. As you grow older, getting a nutritionally rich diet becomes even more important. The link between nutrition and health is necessary to achieve optimal health. Good nutrition is a clear path to optimize our quality of life. An important starting point for achieving optimum health is to achieve optimum nutrition and get the proper nutrients from the food. Diet and nutrition are the principle preventive measures against diseases.
Reading labels and eating a diet rich in vitamins and nutrients is optimal for healthy nutrition. Research confirms that good nutrition in the early years of life is crucial for human growth and mental development. The study of human nutrition dates back to the 18th century, when the French chemist Lavoisier discovered that there was a relationship between our metabolism of food and the process of breathing.
The field of clinical nutrition has evolved into a practice that is increasingly incorporated into mainstream medical treatment. The term “nutritional supplement” refers to vitamins, minerals, and other food components that are used to support good health and treat illness.
A clinical nutritionist or nutritionally oriented doctor can help you determine what type of diet is best for you. During the initial part of the visit, the clinical nutritionist will ask you questions about your medical history, family history, and personal lifestyle. In hospitals, nutrition is used to improve the overall health of patients with a wide range of conditions. Effects of exercise and nutrition on postural balance and risk of falling in elderly people with decreased bone mineral density: randomized controlled trial pilot study.
Proper nutrition is a powerful good: people who are well nourished are more likely to be healthy, productive and able to learn. Good nutrition benefits families, their communities and the world as a whole. Malnutrition is, by the same logic, devastating.
Healthy Lifestyle
Healthy people are stronger, are more productive and more able to create opportunities to gradually break the cycles of both poverty and hunger in a sustainable way. Healthy eating is associated with reduced risk for many diseases, including the three leading causes of death: heart disease, cancer, and stroke. Healthy eating is fundamental to good health and is a key element in healthy human development, from the prenatal and early childhood years to later life stages.
Healthy eating is equally important in reducing the risk of many chronic diseases. We spend a lot of money on food, but there are ways to cut costs and still serve healthy delicious meals. When you choose healthy foods instead of sugary or high-fat foods you can actually improve your health by adding extra phytochemicals and fiber. Breakfast foods should be healthy but they have a tendency to be high in fats and sugar.
We always hear that breakfast is the most important meal of the day, so why ruin a healthy breakfast. Good nutrition is vital to good health, disease prevention, and essential for healthy growth and development of children and adolescents. Fiber is an important part of a healthy diet.
Many of us work very hard to eat healthy meals, but struggle with the urge for candy, cookies, cakes, ice cream and anything else full of sugar and sweetness. Most experts agree that snacking is a part of a balanced and healthy diet, as long as the snacks don’t pile on empty calories.
When your best efforts go awry, and you order pizza or serve another meal that doesn’t exactly fit into a healthy diet, you still have many options for making it healthier. Just about everyone knows that fruits and vegetables are a very important part of a healthy diet. Having a well-stocked pantry and refrigerator can be a busy cook’s best weapon in the war against resorting to fast-food, high-fat, unhealthy meals. Fresh oil is a source of essential fatty acids, which help keep the skin healthy and the hair shiny.
We believe eating sensibly, combined with appropriate exercise, is the best solution for a healthy lifestyle.
Foods
When you choose healthy foods instead of sugary or high-fat foods you can actually improve your health by adding extra phytochemicals and fiber. The goal is to balance negative foods with positive foods so that the combined rating for all foods eaten in a single day is positive.
If you want to restrict your caloric intake without feeling hungry, find foods highest in any vitamin or mineral or lowest in carbs, saturated fats, or sugars. Our general state of health is partially driven by the types of foods we consume. To make vegetable oils suitable for deep frying, the oils are hydrogenated, so trans fats are commonly found in deep-fried foods such as French fries and doughnuts. Trans fats, beyond a limit, are not good for our health.
Hydrogenation solidifies liquid oils and increases the shelf life and the flavor stability of oils and foods that contain them. Other sources of trans fats are vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods. Since trans fats increase a products shelf life, many pre-prepared foods and mixes (for example, some pancake mixes and pizza dough) contain trans fats.
The solution: Whenever possible, eat whole, fresh, and unprocessed foods. When buying packaged foods, put in at least as much time into reading labels and selecting products as you do when choosing a shower gel or shampoo. A good diet is central to overall good health, but which are the best foods to include in your meals, and which ones are best avoided.
Fast food has become much more popular of late and all over the world the out cry regarding harms of fast foods is on increase.
Be aware that there is little scientific information about the effect of so-called functional foods –foods to which vitamins, minerals, herbs, or other dietary substances are added — despite their growing popularity in the market place and claims of beneficial effects.
Some common foods, including nuts, wheat gluten, dairy products, fish, shrimp, soy, bananas and eggs may trigger allergic reactions.
Fat
Fats add taste to meals and give one a feeling of fullness when eaten. When you choose healthy foods instead of sugary or high-fat foods you can actually improve your health by adding extra phytochemicals and fiber. Breakfast foods should be healthy but they have a tendency to be high in fats and sugar. The human brain is almost entirely composed of unsaturated fatty acids.
You deprive yourself of more than fats when you go for the fat-free or low-fat salad dressing. We need fats to absorb all the beneficial elements of salads and other fruits and vegetables. Learn which are the right types of fats, to create beautiful, supple skin, and a healthy body.
Eating more whole foods is a good way to replace many of the processed snacks and foods that have a lot of extra sugar, fat (including trans fat), salt, and other things added to them and a lot of good things taken out, like fiber. In addition to food labeled fat-free and low fat, healthy low fat foods include most fruits and vegetables.
Carbohydrates, proteins, and fats (called macronutrients) are broken down (metabolized) to give the body energy. For example, lowering fat and cholesterol intake and adding whole grains to the diet can prevent atherosclerosis (plaque build up in the arteries), which can lead to heart disease or stroke.
Fish is high in omega-3 fatty acids, which are essential components of cells and can protect the heart from, for example, fatal arrhythmias (abnormal heart rhythm). Omega-3 fatty acids found in cold water fish (such as herring, tuna, and salmon) have been reported to reduce inflammation and help prevent certain chronic diseases, such as heart disease, cancer, and arthritis.
Safe food and good nutrition are important to all. Basic nutrition knowledge is constantly taking shape every day, producing new diet trends to an ever growing audience of people who want to know the latest and greatest ways to achieve their physical fitness goals.
Did you know that you can drastically decrease your chance of heart disease and cancer by eating a healthy diet and following the recommended nutrition guidelines?
Proper nutrition is a powerful good: people who are well nourished are more likely to be healthy, productive and able to learn. Good nutrition benefits families, their communities and the world as a whole. Malnutrition is, by the same logic, devastating.
By: Pradeep Mahajan
Cakes | 2.09.2010 17:39 | No Comments
Meat, fish and dairy products like cheese and milk are encouraged. Fruit and vegetables are limited depending on which plan you follow.
Typical menuIn general, low-carb diets focus on meat, poultry, fish, dairy products, eggs and some nonstarchy vegetables. Some low-carb diet plans allow fruits, vegetables and whole-grains.
Cakes | 1.09.2010 15:01 | No Comments
Many people suffer from tragic food allergies and some don’t even have an idea that it exists in them. The allergy is a result of the body’s reaction on introducing the kind of foods which cannot or are difficult to get digested by the system. As soon as this food get digested and penetrates to the bloodstream, few food nutrients or other components of food are eliminated by the body. The antibodies and many other elements have the tendency to fight back. From then, the symptom of allergy becomes apparent.
Major symptoms of this allergy caused by food are swollen and itchy eyes, swollen hands, closing of throat and larynx, burning sensation of lungs as a result due to thinning of the body’s tissue lining.
When dealing with the allergy, whatsoever the conditions may be, be it severe or moderate, it should be learned. This includes learning about the suitable options for fighting and preventing food allergies and finding out the causes for the allergic reactions. There is a book entitled to food allergy survival guide which could answer all your problems.
The book shares the kinds of food consumed by the people and gives you detailed sections on how to precede with main allergens like diary, eggs, gluten, wheat, peanuts, corn, fish, yeast and shellfish. Every section includes explanations regarding the variety of foods that should be avoided by people who suffer from allergy dealing with restaurants, reading labels correctly in relation with dangerous types of foods, preparing variety of foods and practicing healthy and easy alternatives.
This guide is highly and technically sound. It is comprehensive and readable. People who suffer from the allergy will never feel left out because it helps them to widen their horizons and maximize their hopes of eating the food they truly love. This happens when they follow cautions properly. This is indeed a great and an informative book where you could get common answers to general questions, how to take advantage of learning food issues and health, advice from experts, delicious recipes and complete nutrition guides.
Food allergy survival guide tackles few very important health problems that includes effective ways of proceeding with skin tests for determining allergy and sensitivity, food triggers, how allergies caused by food are related with chronic illness like asthma, arthritis, ADHD, diabetes, kinds of food which affects the baby’s health while breastfeeding, changes in emotions and behaviors as allergic reaction takes place, how to distinguish sensitivity of food, queries which should be asked to an allergist, food intolerance, practicing processed kinds of food, food allergy, how to maintain eating health foods by way of non allergic substitutes and how hypersensitivity of food is connected to immunological process.
Most interestingly the best part in this book is recipe area having recipes completely free from main allergens. It is simple to learn baking and cooking healthy foods by retaining texture, richness and flavor. These foods need not be tasteless or boring just because you have an allergy. Mouth watering and nourishing recipes are good like divine macaroons, ultra fudge brownies, banana bread, pound cake and chocolate cake. One hundred or more recipes eliminating cheese have been provided by Jo Stepaniak. Never worry because every recipe is provided with nutritional comprehensive analysis.
When compared to the rest of the books on dietary health, this guide on food allergy is leading the race. So, if you belong to those people affected with food allergy you must consider buying it. Medications, practice and knowledge are at your hands. One can easily deal with this allergy with a positive and a bold attitude.
Cakes | 30.08.2010 18:39 | No Comments
If you’ve a Valentines Day dinner all planned out but are still wondering what food you can serve that won’t leave you too worn out from kitchen duty to enjoy any after hours activity later, we’ve some Valentines Day recipes that are perfect for a place on the menu.
For a romantic dish with man appeal, opt for the classic stir fried beef in oyster sauce.
Cut twelve ounces (300g) of fillet steak into thin slices, remembering to cut crosswise against the grain of the meat. Place in a bowl with one tablespoon (15ml) of rice wine or sherry, one tablespoon (15ml) of soy sauce, two tablespoons (30ml) of water and one tablespoon of cornstarch (cornflour). Mix well and leave the meat to marinate in the mixture for a minimum of thirty minutes.
Heat one eight of a cup (25ml) of vegetable oil in a wok or a large based pan. Add the meat and stir over the heat until not quite cooked, then remove and place to one side. Add another two tablespoons (30ml) of oil to the pan if necessary, and to this add three finely chopped cloves of garlic, one teaspoon of finely chopped fresh ginger root, six finely chopped small onions or large shallots and three carrots cut into small julienne strips. Add another two tablespoons (30ml) of water, stir through, cover and cook for around five minutes. Place the beef back in the pan with any remaining marinade, one tablespoon of soy sauce and one tablespoon of soy sauce. Cook for a until the carrots are tender and the sauce is thickened, then serve with rice or noodles.
For dessert, choose Super Simple Chocolate Cake. This rich, moreish concoction is flour free and can even be enjoyed by the gluten intolerant. It’s just as easy to make as it is tasty.
Heat your oven to 350 degrees or gas mark four, and then melt eight ounces (200g) of good quality chocolate together with eight ounces (200g) of unsalted butter. Remove from the heat and carefully beat in eight ounces (200g) of sugar. Once this is done, thoroughly beat six eggs into the mixture, one at a time. Now stir in eight ounces (200g) of cocoa powder until no traces of powdery residue remain. Pour into a nine to ten inch (22cm to 25cm) springform baking pan that’s been greased and lined with waxed paper and bake for forty to fifty minutes or until a skewer inserted in the cake comes out clean.
Allow to cool inside the pan for ten minutes or so before carefully removing from the tin and peeling away the waxed paper. Serve with fresh strawberries or raspberries and a generous drizzle of chocolate sauce.
These delicious and indulgent Valentines Day recipes are simple enough for almost anyone to make, and require nothing that can’t be found in the average grocery store. Enjoy your meal, and let washing the dishes wait!
Cakes | 29.08.2010 6:05 | No Comments
Q. I am 22 and have suffered from irritable bowel syndrome (IBS) for eight months. I have tried Western treatments, acupuncture, and cut out dairy and wheat from my diet, but nothing helps the severe bloating. What can you suggest?
A. Irritable bowel syndrome is a common name for a conglomerate of bizarre, unlinked symptoms. The word ‘syndrome’ refers to a collection of symptoms, which, unlike a disease, have no clearly identifiable cause. Since an actual cause for the abdominal symptoms you and countless others suffer is unknown, doctors often treat it in the same way as a stress-related problem, offering antidepressants and drugs for symptomatic relief. My opinion is that there are various possible causes, as listed below, and I often do a tongue diagnosis to find out. Sometimes, however, infections of the gastrointestinal tract or parasites in the gut are the real culprits.
An overgrowth of the fungus candida albicans (a type of yeast, which is fed by sugar) will cause bloating, gas, abdominal cramps and lethargy an hour after eating gluten-containing foods (ie, pasta or piz’a), and fungal infections, such as athlete’s foot or mouth ulcers. The signs to look for on the tongue are a heavy, white, furry coating and deep cracks.
Excess stomach acid leads to indigestion, heartburn, acidity in the mouth, a feeling of fullness, bloating (30 to 40 minutes after meals when the stomach acid mixes with bile and other intestinal secretions), irritability when the stomach is empty, and/or unbearable hunger pants. The signs to look for on the edges of the tongue are red markings and/or teeth-like impressions with semicircular ridges and serrations.
Diverticulitis, a condition where a pan or parts of the colon blow up due to repeated and excessive gas formation, causes stool masses to accumulate in these sacs. This results in constipation, and then diarrhoea when they are full. If the two are alternating, the chances are that you have diverticulitis.
Constipation causes flatulence and/or lower abdominal bloating. The tongue will have a thick white coating at the back.
Since you have excessive bloating, it seems likely that you have excess stomach acid, and there is also a possibility of candida or yeast overgrowth in the gut. Although I can’t diagnose the exact cause, I will give you a general treatment plan. Stick to the following regime for three months:
Breakfast Porridge with milk cottage cheese with manuka honey; soft boiled or poached eggs; rice or oat cakes; peeled apples or pears, melon, banana, papaya with live yoghurt and drink mint tea.
Main meal Soft and overcooked foods such as minced meal chicken and turkey (grilled, steamed or poached); fish without skin; mushy white rice; lentils (well soaked first); mashed potatoes and other root vegetables; heads of cauliflower, broccoli and asparagus; plain wheat-free pasta with olive oil, and rice pudding or custard sweetened with manuka honey.
Snacks Oat or rice cakes; pancakes (made with non-wheat flour); fruit (from the breakfast list); hazelnuts and walnuts.
Strictly avoid yeast produces; citrus fruits; hard nuts, including almonds and peanuts; rich curries; chillies; fried and canned foods; white wine; champagne; beer, and excess sugar.
Eat slowly, chewing your food thoroughly. Drink two glasses of water when you wake up, then massage the abdomen clockwise. Drink water 30 to 45 minutes either side of a meal and only take sips during a meal, if you wish.
Rest for ten to l5 minutes after lunch to activate digestion.
Exercise Walk for five to ten minutes after your evening meal. Find out more about controlling various digestive problems through diet in my book Dr Ali’s Nutrition Bible.
Supplements Detox Powder: for three months, soak half a teaspoon in a cup of hot water at night and drink first drink in the morning to help candida or yeast overgrowth. Calciprite (Rasastrala): take one tablet twice daily for three months to regulate stomach acid and reduce gas. lf constipated, take Qurs Mullayan : one at bedtime for two months. Avoid over-the-counter painkillers.
Yoga Practise the cleansing breath twice daily. Sand or sit comfortably, arms loose, upper back straight and shoulders back Close your mouth, look straight ahead and inhale deeply through your nose. Then breathe out quickly, pulling in your stomach. Pause, then repeat 25 times. (For more details, see Therapeutic Yoga by Dr Ali and Jiwan Brar.
Cakes | 28.08.2010 11:45 | No Comments
PMS known as Premenstrual Syndrome affects about one-third and one half of American Women. Symptoms vary for each individual, there are about 150 symptoms known, some are breast tenderness, anxiety and food cravings. PMS usually occurs about 10 days to 2 weeks before the menstruation.
Many don’t know but food can make a huge difference when it comes to going through the cycle. Calcium has a mood lifting chemistry. Researcher Elizabeth R. Bertone-Johnson, ScD compared women who had PMS and those who had mild symptoms for over a ten year period. Her and her team discovered that women who drank or ate 1,200 milligrams of calcium and 400 IU of Vitamin D were less likely to develop mood swings, bloating, pre-period cramps and other related symptoms.
The group had about 4 servings of fat-free or low-fat milk, orange juice, low-fat dairy or yogurt. According to research psychologist James G. Penland, PHD says that calcium controls the hormone in the brain that is known to affect the mood. This mineral also relaxes the muscles which contracts when cramping.
Magnesium also controls mood swings during your period. A number of studies have shown that women who lack magnesium in their bodies are the ones with PMS. If you have low levels of this mineral, you probably have low levels of dopamine, it is a brain chemical that affects the mood, says Melvyn Werbach, MD, assistant clinical professor of psychiatry at the University of California, Los Angeles, and author of Healing Through Nutrition and Nutritional Influencies on Illness.
After doing a study on 28 women for a 2 month period, those who had a serving of 360 milligrams of magnesium a day had less depression, mood swings, bloating, cramps and other symptoms. Vitamin B6 is good for lowering premenstrual syndrome effects such as depression, irritability and fatigue. Vitamin B6 also helps balance hormones by lowering the levels of estrogen says Dr. Werbach.
We tend to have a sweet tooth during PMS because our blood sugar levels tend to be low. No one knows why this happens and when we get the cravings for something sweet it usually isn’t something healthy that comes to mind. Cookies, chocolate, cake, etc are the first to think of. When having these cravings carbohydrates calms the sweet tooth because they absorb more slowly then sugary foods.
Some doctors recommend that we eat whole-grain pasta, whole-grain cereal or bread every 3 hours to control the sugar cravings during PMS. Certain women might not be able to eat wheat because it contains gluten it’s a protein that can increase bloating and weight gain. Good sources of complex carbohydrates are rice cakes topped with a little peanut butter, oatmeal, whole-grain cereal, dried beans, fruits, vegetables and legumes.
Carrots, turnips, and parsnips and dark green leafy veggies like collard greens and mustard greens are concentrated sources of calcium and magnesium. Watch out for foods high in saturated fat too. Fatty foods make premenstrual symptoms worse. Eating foods in Omega-3 fatty acids helps control it as well. Salmon, chunk light tuna and Spanish mackerel are loaded with this nutritional mineral. There are vitamins you can take as well like an Omega-3 health supplement which relieves muscle cramps. It is also good for healthy hair and nails.
Lorna Darden