Archive for the 'Sugar and Gluten Free Foods' Category
Cakes | 25.08.2010 7:17 | No Comments
We want quick abs. Why is it that most people don’t achieve this? Some of you may be working out hard and trying to watch what you eat. So why so little results?
There are 3 main reasons why people don’t lose weight and don’t get those muscle abs.
1. They are not working out in the right way. 2. They are not eating properly 3. They are not focused mentally With the right workout abs diet, exercise routine and good mental attitude, you can see a flat stomach in 90 days and muscle abs in 6 months or less. In this article I will be talking about number 2 reason, eating properly. Too many of the wrong calories, not choosing healthy snacks & not eating at the optimum times of the day will put a halt on people’s fat loss progress.
There is a lot of confusion when it comes to dieting. It doesn’t surprise me, with so much bad information out there on the latest ‘fad’ diets, slimming pills, and supplements, people have become confused when it comes to fat loss.
I will point out 6 powerful ways to get Flat Abs Fast in a healthy way. You want a diet that will help your metabolism work at the optimal level. One of the ways you can speed up you metabolism is by changing the way you eat.
1. Don’t just eat 3 meals a day, which has become the standard norm, make your meals smaller and eat 5 to 6 times a day. This will help your metabolism increase. It will help you burn calories, burn the fat right off your body fast and develop those muscle abs. 2. Eat Protein in every meal because it builds muscle tissue which in turn, burns fat. Also, Protein tends to fill you up more, so you are less inclined to over-indulge. We All have different protein requirements that may differ from person to person, however, recent studies show that people whose diets were made up of 55% protein and 45% carbs, lose more weight than those who ate the reverse. Chicken, Fish, Eggs, and Nuts are great sources of protein. 3. Avoid Wheat and Gluten Wheat and gluten are hard on the digestion system. Try to stick with rye, corn, millet and wheat free breads. You will see wheat in a huge portion of our foods like…bread, cakes, biscuits etc. 4. Be Wary Of Some Dairy Products Dairy products, with the EXCEPTION of eggs, full fat live yogurt and butter, are heavily processed and use pasteurization and homogenization in order to maintain shelf life. These processes kill off all the enzymes required to properly digest them meaning your body has to work overtime to digest them. 5. Stay Away From Foods Containing Sugars Stay away from foods with additives, preservatives and emulsifiers. You can find them by seeing foods that end with o-s-e. For Example.. Sucrose, glucose, dextrose, lactose and maltose. These should be avoided like the plague! There are toxic to your system and put on the pounds.6. Avoid Alcohol Achieving flat abs fast is about burning more calories than you consume. Alcohol can increase your appetite (Meaning you crave more carbs) which will result in adding more consumed calories. Alcohol is also a potent sugar. Not a good choice if you are wanting to burn fat and develop muscle abs. It can also put stress upon your liver, kidney and adrenal glands. This increases your body fat storage.
EAT plenty of fresh fruit, fresh vegetables and good organic protein sources.
More Foods to avoid that will put the pounds on… * White Bread or flour * Fructose Corn Syrup * Pop/Soda * Candy * White Sugar * Desserts * Heavy pasta sauces * Deep fried foods * Most Fast foods like Hotdogs, hamburgers etc. (high in FAT)
Snacking with the right food in between meals can speed up your metabolism which means you burn calories at a quicker rate. Try breaking your daily food intake into 5 to 6 portions and eat at 2-4 hour intervals. This will ensure a steady flow of nutrients without leaving much fat for storage.
Changing your eating habits is vital to getting flat abs fast. Taking the steps in making these changes will not only give you better health but is necessary for getting those sexy muscle abs; all worth the effort.
Secrets for Revving up Your Metabolism, Stripping Off Stubborn Belly Fat, and Getting Rock Hard Sexy Abs FREE REPORT HERE! http://exerciseforabs.info
For facts you MUST Understand if You Are Ever Going to Lose Your Belly Fat and Get SixPack Abs Click Here http://www.squidoo.com/workoutabs
Sugar and Gluten Free Foods | 24.08.2010 16:34 | No Comments
Whether you’re concerned about cancer, cardiovascular disease, diabetes, or simply losing weight, you want to eat a healthy diet and focus on foods that are high in vitamins, minerals, and phytonutrients, and balanced in fats, carbs, proteins.
There is only one way to incorporate healthy foods into our diet and that is to make the decision to do it! Practical information about the nutrition and safety of the foods we consume is absolutely vital in making this decision.
One way to learn more about what we eat, is to snoop around the supermarket. Check-out package labels to see what manufactures are adding (or removing) from the foods we eat. Read the information on the package and start making comparisons to determine which foods are the best for YOU. Know about nutritional labeling and the sometimes sneaky ways that manufacturers have of hiding what is in the food. Know and understand ingredient declarations, how they are used, and what a few of the “technical” terms mean. Are the unfamiliar ingredients good or bad for your health?
Since 1994 food manufacturers have been required by the Food and Drug Administration (FDA) to include food labels (or Nutrition Facts labels) on product packaging so that consumers have accurate nutritional information about the food they purchase. But food labels are more than just a federal requirement – once you understand the information they provide, you can use food labels as a guide to planning healthier meals and snacks.
Food labels are required on almost all foods, except those that don’t provide many nutrients such as coffee, alcohol and spices. Although some restaurants provide information about the food they serve, they aren’t required to have labels. The FDA recommends that sellers provide nutritional information on produce, meat, poultry and seafood, but it’s strictly voluntary.
What Is a Serving?
At the top of a food label under Nutrition Facts, you’ll see the serving size and the number of servings in the package. The rest of the nutrition information in the label is based on one serving.
Calories, Calories From Fat and Percent Daily Values
This part of a food label provides the calories per serving and the calories that come from fat. If you need to know the total number of calories you eat every day or the number of calories that come from fat, this section provides that information. Remember that this part of the label doesn’t tell you whether you are eating saturated or unsaturated fat.
On the right side of a food label, you’ll see a column that lists percentages. These percentages refer to the percent daily values (%DV). Percent daily values tell you how much of something, whether it’s fat, sugar or vitamin A, one serving will give you compared to how much you need for the entire day. It will help you gauge the percentage of a nutrient requirement met by one serving of the product. One way to use this section of the label is when you comparison shop. For example, if you’re concerned with sodium, you can look at two foods and choose the food with the lower % DV. Are you trying to eat a low-fat diet? Look for foods that have a lower percent daily value of fat.
The %DV is based on how much or how little of the key nutrients you should eat whether you eat 2,000 or 2,500 calories a day. So if you eat a 2,000-calorie diet, you should eat less than 65 grams of fat in all the foods you eat for the day. If you’re eating 12 grams of fat in your one serving of macaroni and cheese (remember that’s one cup), you can calculate how much fat you have left for the day. You can use the bottom part of the food label in white to compare what you are eating to the % DV you’re allowed for that nutrient, whether it’s fat, sodium or fiber. If you need more or less than 2,000 or 2,500 calories, you’ll need to adjust this accordingly.
Nutrients
Fat, Sugar, Sodium and Carbohydrate
The sections on a food label shows the name of a nutrient and the amount of that nutrient provided by one serving of food. You may need to know this information, especially if you have high blood pressure, diabetes or are eating a diet that restricts certain nutrients such as sodium or carbohydrates.
Food labels also include information about how much sugar and protein is in the food. If you are following a low-sugar diet or you’re monitoring your protein intake, it’s easy to spot how much of those nutrients are contained in one serving.
Vitamins, Minerals and Other Information
The light purple part of the label lists nutrients, vitamins and minerals in the food and their percent daily values. Try to average 100% DV every day for vitamins A and C, calcium, iron and fiber. Do the opposite with fat, saturated fat, sodium and cholesterol. Try to eat less than 100% DV of these.
Common Mistakes to Avoid When Reading a Food Label
Until you become accustomed to reading food labels, it’s easy to become confused. Avoid these common mistakes when reading labels:
-A label may say that the food is reduced fat or reduced sodium. That means that the amount of fat or sodium has been reduced by 25% from the original product. It doesn’t mean, however, that the food is low in fat or sodium. For example, if a can of soup originally had 1,000 milligrams of sodium, the reduced sodium product would still be a high-sodium food.
-Don’t confuse the % DV for fat with the percentage of calories from fat. If the % DV is 15% that doesn’t mean that 15% of the calories comes from fat. Rather, it means that you’re using up 15% of all the fat you need for a day with one serving (based on a meal plan of 2,000 calories per day).
-Don’t make the mistake of assuming that the amount of sugar on a label means that the sugar has been added. For example, milk naturally has sugar, which is called lactose. But that doesn’t mean you should stop drinking milk because milk is full of other important nutrients including calcium.
Reading Label Lingo
In addition to requiring that packaged foods contain a Nutrition Facts label, the FDA also regulates the use of phrases and terms used on the product packaging. Here’s a list of common phrases you may see on your food packaging and what they actually mean.
No fat or fat free – Contains less than 1/2 gram of fat per serving Lower or reduced fat: Contains at least 25 percent less per serving than the reference food. (An example might be reduced fat cream cheese, which would have at least 25 percent less fat than original cream cheese.)
Low fat – Contains less than 3 grams of fat per serving.
Lite – Contains 1/3 the calories or 1/2 the fat per serving of the original version or a similar product.
No calories or calorie free – Contains less than 5 calories per serving.
Low calories – Contains 1/3 the calories of the original version or a similar product.
Sugar free – Contains less than 1/2 gram of sugar per serving.
Reduced sugar – at least 25% less sugar per serving than the reference food.
No preservatives – Contains no preservatives (chemical or natural).
No preservatives added – Contains no added chemicals to preserve the product. Some of these products may contain natural preservatives.
Low sodium – Contains less than 140 mgs of sodium per serving.
No salt or salt free – Contains less than 5 mgs of sodium per serving.
High fiber – 5 g or more per serving (Foods making high-fiber claims must meet the definition for low fat, or the level of total fat must appear next to the high-fiber claim).
Good source of fiber – 2.5 g to 4.9 g. per serving.
More or added fiber – Contains at least 2.5 g more per serving than the reference food.
With a little practice, you will be able to put your new found knowledge about food labeling to work. Reassess your diet and decide what needs to be changed. Start by eliminating the foods that don’t measure-up to your nutritional wants and needs, and replacing them with more nutritional substitutes.
And while you’re at it, visit the FDA website and learn about the new labeling requirements, including those for “trans” fat. Like saturated fats, trans fats can raise levels of low-density lipoproteins (LDL) and increase your risk of heart disease. The “Nutrition Facts” panel on food packaging must provide this information beginning January 1, 2006, but most manufacturers will start providing it sooner.
Cakes | 24.08.2010 3:33 | No Comments
Think putting yourself on a muscle building diet has to be a painful process? Whether your goal is fat loss or muscle building, getting proper nutrition is at least 80% of the game. If you don’t have that figured out, you are going to be a long time away from seeing results.
The good news is that your tastebuds don’t have to suffer if you don’t want them to. There are plenty of ways to get in your proper nutrition while keeping things interesting. If you think gaining muscle means suffering through can of tuna after can of tuna or pounding back a protein shake as fast as humanly possible, you need to think again.
Give one of these recipes a try and you’ll be surprised just how easy it is to eat right, achieve your goals and actually ENJOY your food at the same time.
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Protein Fudge Nuggets
These are great to take to the gym as a post-workout treat or just for a snack to eat between meals. When you are trying to gain weight many of you really need to packing in the calories so you need calorie dense foods. These chocolate treats have it all.
8 scoops chocolate protein powder
1 cup oatmeal (can be ground depending on the consistency you’d like)
1/3 cup natural peanut butter
3 tbsp honey
½ cup milk
3 tbsp crushed peanuts
First mix together the protein powder, oatmeal, peanut butter, honey and milk. Form into small balls and then roll in the crushed peanuts to finish. Note that these can easily be frozen in plastic bags and consumed on a later date.
Nutritional Info (1/10 of the recipe)
234 calories
6.7 grams fat
18 grams carbohydrates
25 grams protein
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Pumpkin Pancakes
When you’re craving a good home-made pancake breakfast, give these a try. They are filled with slow digesting carbohydrates that will keep your blood sugar steady throughout the morning.
¼ cup oats
1/3 cup canned pumpkin
5 egg whites
1 tbsp ground flax
½ tbsp cinnamon
Splenda to taste
First heat a frying pan until hot and then reduce to medium temperature. After mixing together all the ingredients drop by spoonful onto the plan, flipping when bubbles start to form.
Makes about 5 – 4″ pancakes.
Nutritional Info (per recipe)
217 calories
23 grams protein
26 grams carbohydrates
4 grams fat
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Protein Jell-O
When you’re craving something sweet but are on a very low carb diet, there often is not a lot of options. This recipe is the perfect dessert that will give you plenty of protein and not much else. Great for those on a very strict diet.
1 package sugar-free Jell-O (any flavour)
1 scoop Syntrax Nectar protein powder (any flavour – to match Jell-O)
Mix 1 cup boiling water with the Jell-O powder then stir in one scoop of the protein powder until dissolved. Once that’s finished, mix in one cup of cold water and allow to set. Serve with low fat Cool Whip if desired.
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Blueberry Cookies
Everyone needs a good cookie now and then but not everyone needs the damage to their diet. Luckily with these not only will you be getting a great dose of protein, you will be getting plenty of antioxidants from the blueberries.
2 scoops vanilla protein powder
4 egg whites
½ cup oats
1 cup blueberries
First combine all three ingredients so they are blended well. Then mix in blueberries and drop by the spoonful onto a greased cookie sheet. Bake at 375 degree Celsius for approximately thirteen minutes. Makes 10 cookies.
Nutritional Info (per cookie)
54 calories
6.5 grams protein
0.7 grams fat
5.5 grams carbs
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Protein Waffles
These are a very convenient way to get your protein and carbs in. They make for the perfect transportable post-workout meal if you would rather do something other than a shake. To make a complete meal out of them, spread some peanut butter between two waffles.
1.5 scoops of vanilla protein powder (note that other flavours can be used if desired)
1/3 cups of cooked oats (cooked in the microwave with slightly more water than called for)
1 egg white
1/8 tsp (or a few drops) of maple extract
1/8 tsp of baking powder
2 Tbsp sugar free maple syrup (optional)
Combine all the ingredients into a sticky batter and then pour into a waffle iron. Cook as usual, until golden brown. Drizzle with sugar free maple syrup if desired.
Nutritional Info (per recipe)
300 calories
41 grams protein
5 grams fat
22.7 grams carbs
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Mock Cinnamon Buns
While this probably won’t taste exactly like a Cinnabon, it might just do the trick to quell the craving for something sweet and cinnamony.
6 egg whites
1-2 packets artificial Sweetener
½ tbsp vanilla extract
1 tsp cinnamon (can use more if desired)
Fat free vanilla coffee creamer
First separate egg whites from yolks and place whites in a bowl. Next add in one packet of sweetener along with vanilla extract. Whisk this together well. Place in the microwave for about 3 minutes and thirty seconds, stirring half-way through. Once finished, let sit for one to two minutes and then chop with a fork. Sprinkle on cinnamon and more sweetener until evenly distributed over eggs. Finally, drizzle with some fat free vanilla coffee creamer.
Nutritional Info (without creamer)
95 calories
21 grams protein
1 gram carb
0.7 gram fat
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Muscle Building – Low Carb Cheesecake
This is the perfect way to replace an otherwise diet-damaging dessert with something that is more nutrition friendly.
2 cups cottage cheese
2 eggs
1/2 cup sour cream
1/2 cup vanilla powder
1/4 cup Splenda
1 teaspoon vanilla extract
2 tbsp sugar free jam
First preheat your oven to 375 degrees. Next, beat together the cottage cheese, eggs, sour cream, protein powder, vanilla extract and Splenda until smooth. Pour this into a sprayed pie pan and then swirl the sugar free jam through with a knife. Place the cake on the top rack of the oven with another pan filled with water on the bottom. Bake this for 30-40 minutes and then allow to cool after cooking. Makes 8 servings
Nutritional Info (per serving)
110 calories
4 grams fat
4.5 grams carbs
14 grams protein
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High Protein Bread
For those of you who have trouble getting in all your protein requirements, it helps if you can sneak it into other foods that are normally lower in protein content. The following is a recipe for protein bread, which works great for those who are also dieting and trying to reduce their carb count. If you are not dieting but rather trying to gain muscle, up the calorie content of the bread by spreading a thick layer of natural peanut butter on top. You’ll have a high calorie snack that won’t lead to an increase in insulin levels, which can promote fat storage in certain situations.
1 tsp yeast
1 cup vital wheat gluten
¼ cup protein powder (any flavour however if you are planning on using spreads, vanilla or unflavored will likely work best)
1/3 cup wheat bran
½ tsp salt
2 tbsp flaxmeal
2 packets of sweetener
1 tbsp olive oil
1 egg
½ cup water
Combine yeast, wheat gluten, protein powder, wheat bran, salt, flaxmeal and sweetener in a bowl until well blended. In a separate bowl stir together the olive oil, egg and water. Slowly add the wet ingredients to the dry ingredients and stir until moistened. Transfer to a greased bread loaf pan and bake at 375 degree Celsius for 20 minutes or until brown. Makes 12 slices.
Nutritional Info (per slice):
80 calories
2 grams fat
11 grams protein
13.5 grams carbs
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Protein Crepes
Looking for something different for dessert? Why not try a high-protein crepe. Fill these with your favourite fruit and top with whip cream, peanut butter or cottage cheese, or alternatively use them as part of a main course as a wrap for tuna salad, chicken breasts and veggies or whatever favourite creation you come up with.
1 cup egg whites
1 scoop vanilla protein powder (if using these for dessert, you may want to use strawberry or chocolate flavoured powder instead)
1 tsp vanilla extract
Begin by whipping together the egg whites and protein powder. Then stir in vanilla extract. Next heat a non-stick skillet over medium heat and then once heated, pour the batter into the skillet so there is just enough to thinly cover the bottom. It is a good idea to remove the pan from the heat while doing this so the batter will spread evenly.
Allow to cook over medium heat until small bubbles begin to form on the top. Then flip it over and cook once again until finished.
So next time you’re looking for some good muscle building recipes, packed with protein to give your body the amino acids it needs, give one of these a try.
Cakes | 23.08.2010 11:59 | No Comments
With regard to the nutritive qualities of brown bread, Professor Jago (who I think one of our highest authorities) says that whole meal, and flour from which the bran and germ have not been removed, do not keep well. These bodies contain oil and nitrogenous principles, which readily decompose, producing rancidity and mustiness in flavor. Not only do these changes occur in the flour, but they also proceed apace in the dough. The diastastic bodies of the bran and germ attack the starch, and more or less convert it into dextrine and maltose; they further attack the gluten, and that remarkably elastic body which confers on wheaten flour, alone of all the cereals, the power of forming a light, spongy, well-risen loaf. The gluten, under the action of the bran and germ, loses its elasticity, and becomes fragile and incapable of retaining the gas produced during fermentation; the result is heavy, sodden, indigestible bread. Evidence of this is found in the fact that while whole-meal loaves are so excessively baked as to produce a crust two or three times the ordinary thickness, the interior is still in a damp and sodden condition. This is the effect of bran in whole-meal. “Not only, then, on the ground of nutritive value may the use of a pure white loaf be urged, but such bread is more healthily made, and will be sweet and free from acidity when whole-meal and dark breads are sour and unwholesome. It has also been pointed out that the nutritive constituents of the bran are so locked within it that they escape unaltered from the human body.” Such, in brief, is Professor Jago’s opinion of whole-meal, and bread made from it. My own opinion is that Darwin’s theory of the survival of the fittest is very forcibly illustrated in the milling of cereals, and the adoption of food most proper for the human system. We have had brown bread and white bread before the public from time immemorial, and what is the result? Why, for every sack of wheat-meal bread which is baked we have a thousand sacks of fine or white bread. And what of our hospitals and our army and navy, with medical men at the head of them, watching the results of this food or that food, and its effects on the human body? I admit that brown bread does suit some constitutions; but to the majority of people it is nauseous, frequently causing flatulency. I will just quote another good authority — Professor Charles Graham. In his lecture upon ”The Chemistry of Bread-Making,” delivered before the Society of Arts in December, 1879, he said: “As regards the importance of the constituents of bran, I say that the analyst, and the physician who makes use of the analyst as his supporter, in bringing before us the importance of brown bread as compared with white, and who assert that in rejecting the bran we are guilty of a serious waste of flesh-forming and bone-forming material, should not take a mere chemical analysis as all-sufficient to establish their point. A table showing, from an analyst’s point of view, the comparative merits of various substances for feeding purposes, shows hay to be of high value as a food, and even oat straw — as, indeed, every farmer knows from experience. Still more valuable for their heat giving, and especially for their flesh-forming, materials, are linseed- cake, rape-cake, and decorticated cotton-cake. Now those who hold, from mere chemical analysis, that bran is of such high value as a food material that its omission from flour would meet with grave censure, should, from a similar analytical standpoint, urge us to eat hay, oat-straw, linseed and cotton cakes. Doubtless these substances are of high value as food for cattle, because the herbivorous oxen can digest and utilize them with ease; not so with man, who would starve in a field where a cow or a sheep would fatten. As with hay or linseed cake, so with bran; I hold that the best mode of digesting such food substances is first of all by the aid of our hoofed friends, to convert them into milk or cream, or bacon, beef, or mutton.” Now these are the scientific opinions of two of our very highest authorities. But of late I have been making brown bread out of a blend of cereals made and milled by an enterprising firm of millers in the North of England, and I must really say that it meets a long-felt want, as it produces a brown loaf which is free from that nauseous taste of which complaint is so often made with brown bread, and has a good nutty flavor of its own. In conclusion, let me say that we have reason for great hope for the future of the Bread and Confectionery trade. Many earnest minds are devoting both time and money to the development of this important industry, and their efforts cannot fail to result in bettering the knowledge and lightening the labor of the practical baker.
Sugar and Gluten Free Foods | 23.08.2010 7:02 | No Comments
In this Article I will tell you what types of foods are suitable in diabetes and why this is important. Diabetes is a disease that results from too much sugar (glucose) in the blood, which means that your body does not have sufficient insulin available to convert food into energy. Insulin is a hormone that helps sugar enter the body’s cells and maintains the level of sugar in the blood.
The main concern while monitoring diabetes is to watch that the sugar level does not cross the normal range. This means that one requires cutting down on many types of food and consuming regularly those foods, which are fine at regulating diabetes.
People with diabetes should try to manage a healthy weight and consume a diabetic food that is:
1) Low in fat quantity
2) Low in sugar quantity
3) Low in salt quantity
4) High in fruit and vegetables
5) High in starchy carbohydrate foods, such as bread, chapatti, rice.
There is no such diabetic food that diabetes patients should never eat. In addition, there is no requirement to cut out all sugar. But, people with diabetes should aim and eat only small amounts of foods that are high in sugar, fat. What foods to eat in Diabetes?
1) People with Diabetes must take lots of fruits and vegetables in which fibre content is very high. Such type of food lessens the need for insulin, the reason being it releases energy into the body cells slowly. A high fibre diet means more chromium, which is very cooperative in the treatment of diabetes.
2) As for vegetables, onion, garlic, ginger, radish, spinach, kale, cucumber, carrot, tomato, cabbage and cucumber are outstanding in the diabetes treatment. Moong, kidney beans which have been sprouted, and unripe banana which is cooked, are also advisable.
3) Fenugreek seeds which have been soaked in water are almost fine for diabetic patients and should be included in diabetic food plan.
4) In fruits diet, you can take guava, Indian blackberry (also called jamun), fig, kiwi fruit, apples, citrus fruits and pomegranate juice. Make these things as a part of your morning breakfast. As, fruit juice is high in fructose (fruit sugar) and can cause blood sugar levels to rise rapidly, it’s excellent for diabetics to drink fruit juice with a meal and avoid having more than one small glass a day.
5) Substitute white sugar with palm sugar, dates and honey, if you desire to have something sweet.
6) Fats like olive oil and peanut oil should be included in diabetes food plan.
7) You must drink plenty of water, at least 8 to 10 glasses per day.
Condiments such as pepper, chilli, mustard, herbs and spices
9) Raw vegetables need to be taken in large amounts, as cooked food raises the level of blood sugar quickly.
10) Eat non-fat dairy foodstuffs such as skim milk, non-fat yogurt and non-fat cheese, plain yoghurt.
11) Some herbs and vegetables are specially prescribed for diabetes, like Bitter Gourd and bitter melon juice. What to avoid?
1) Processed foods, white sugar, white flour and junk food, must be completely avoided. Avoid sweets, glucose, fruit sugar, cakes, ice cream, chocolates and soft drinks.
2) Anything that contains unsafe preservatives and too much salt should be avoided as far as possible.
3) Avoid smoking and alcohol as far as achievable.
4) Try to give up from sweets, ice-creams and chocolates, including the so-called sugar-free kinds.
5) Foods made from white flour, rye, corn, polished rice, bread, cakes, biscuits, pies.
6) Cottage cheese
7) Avoid commercially package foods such as fast foods, chips, ready-to-eat foods, snack foods and “health foods.”Some useful tips you should remember while eating out -
• You should give preference to water and calorie-free “diet” drinks instead of regular soda, fruit mock tails, sweet tea and sugar-sweetened drinks
• You must avoid creamy toppings like mayonnaise as far as possible.
• Try to eat high-fat topping salads, dressings, cheeses, and croutons.
• Choose a thin-crust pizza with more vegetable toppings but limit yourself to one or two slices. Left the extra cheese, which add calories, fat, and sodium.
• Finish your meal with sugar-free, fat-free frozen simple yogurt or a little cone of fat-free yogurt. It is better go for a platter of fresh fruit salad.
Sugar and Gluten Free Foods | 22.08.2010 14:57 | No Comments
All of us love sugar too much that we try to add it everywhere wherever we can add like in bread, muffins and even in cigarettes. So sugar is added to whole wheat, which is considered as healthy for us and is also added in cigarettes, which is thought to be unhealthy. So we all Americans love sugar too much.
But the fact many of us may not know that sugar is really unhealthy for us. Sugar has been traced back to many common health aliments like acne, yeast infections, mood swings, mental health diseases and even Cancer. All of these diseases were made public when start consuming 10 pounds to 157 pounds in one year. Here is a simple but effective tips that will help you cut sugar out of your life in a health way and help you to live a healthy life:
Cakes | 22.08.2010 3:24 | No Comments
In today’s fast paced world, many of us sacrifice quality food for expediency’ s sake. When it comes to fresh bread, it doesn’t have to be that way. Bread maker machines are one of the greatest inventions sitting on the modern kitchen counter.
I love my breadmaker (a.k.a the bread machine, a.k.a. The Great White Wonder Cube!). It makes great bread, with less than half the work and time of conventional methods. There are a few things they don’t tell you in the provided recipe book, though. The moisture content in flour can vary, depending on age and environment, and no matter how rigorously you follow the recipe, sometimes it’s not going to work out perfectly. There are a two ingredients we can add, though, that will ensure they turn out wonderfully, every time.
Vital Wheat Gluten
Gluten is grain protein and not all flours have the same protein content. Bread flour has a higher protein content than all-purpose flour and cake flour has less. Bread flour costs more than all-purpose flour, but it will work just fine for making bread if you supplement the gluten content. Instead of buying several different kinds of flour for every little thing you do, buy all-purpose flour and add wheat gluten when making bread. It’s not expensive and you need to use very little, about two teaspoons per loaf, so a single can will last you a long time.
When adding wheat gluten to a breadmaker recipe, you’ll get the best results adding it to the pan with the flour. The manufacturer of my bread machine recommends adding the water before the flour, so I add the wheat gluten right after I put in the flour to keep it away from the water.
Dough Conditioner
The second secret ingredient is dough conditioner. Different commercial dough conditioners contain different ingredients – commonly a combination of wheat gluten, yeast and other chemicals such as ascorbic acid (a form of vitamin C), ammonium chloride, DATEM (an emulsifier), different calcium salts and sometimes soy.
It’s a common problem with bread makers that have vertical pans to have a lighter crumb at the top of the bread loaf and a denser crumb at the bottom. Dough conditioners help solve this problem by strengthening the texture and giving a more consistent rise, leading to a more consistent crumb.
As with wheat gluten, you don’t need much. Very little in fact. For a 1 1/2 pound loaf, I find that a mere 1/4 teaspoon of dough conditioner is enough to give me excellent results.
Whether it’s wheat gluten or dough conditioner, you’ll want to check the suggestions on the package for suggested amounts. With the dough conditioner, different brands will give you different results.
Find more bread maker recipes and tips or other free recipies from John.
Sugar and Gluten Free Foods | 21.08.2010 14:10 | No Comments
With diabetic food, it all comes down to the nutrition facts. It’s that list of nutrition information found on the package of foods sold in the grocery store. Reading food labels can help you make wise choices about the foods you buy. The labels will tell you what ingredients were used, the amount of calories, and other pertinent information essential to a diabetes patient.
For instance, a typical food label would contain the total amounts per serving for the following nutrients:
• Calories
• Total fat
• Saturated fat
• Cholesterol
• Sodium
• Total carbohydrate
• Fiber
Use the nutrition facts found in food labels to compare similar types of foods and buy the one that contains fewer calories, lower fats, cholesterol, etc.
Pay close attention to free foods like sugar-free gelatin desert, sugar-free ice pops, sugarless gum, diet soft drinks, and sugar-free syrups. Just because they are called “free” does not mean they are entirely free of calories so don’t be overconfident. Instead, read the label. Most free foods should have less than 20 calories and 5 grams of carbohydrates per serving.
Another thing, “no-sugar added” means no sugar was added during the manufacture and packaging of the foods. The ingredients do not include sugar. However, the food may be high in carbohydrates still so be sure to read the label carefully.
Fat-free foods could still mean that they contain lots of carbohydrates. Often, they contain almost the same amount of calories as the foods they replace so be sure to pay attention to the label. Buying fat-free foods instead of regular foods does not necessarily mean that you are making a wise choice.
Now, you know that sweets are generally discouraged among diabetic foods. However, having diabetes does not necessarily mean that you cannot have sweets. Imagine how bad life can be for the sweet tooth with diabetes. But as long as you keep your intake of sweets in moderation, there is no reason you have to eschew sugar from your life forever. After all, glucose (sugar) is still the most basic source of energy that the body needs.
So sweeten your foods with these following diabetic food options:
• Sugar and other sweeteners with calories: honey, brown sugar, molasses, fructose, cane sugar, and confectioners sugar
• Reduced calorie sweeteners: erythritol, hydrogenated starch hydrolysates, isomalt, lactitol, maltitol, mannitol, sorbitol, and xylitol
• Low calories sweeteners: ascelfume potassium, aspartame, saccharin, and sucralose
Research has overturned the long standing belief that sugar caused diabetes. The new studies show us that sugar has in fact the same effect on blood glucose levels as other carbohydrates like bread and potatoes. Based on this discovery, experts agree that a diabetic can now consume sugar as long as they incorporate it into their meal plan the way they would with any ordinary carbohydrate-containing foods.
Now that you have been pointed to the right direction with these tips to improve your diabetic food diet, you can go ahead and live a healthier, fuller life where nothing – no carb nor sweets – is denied you, as long as you keep it all in moderation.
Always consult your doctor when considering which types of diabetic foods are best for your health situation.
Cakes | 21.08.2010 14:07 | No Comments
What is Rosacea?
Rosacea 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, fragrance, petrochemical
peppermint, eucalyptus, witch, hazel, nano, GMO , gluten
parabens, dyes, bismuth, oxychloride, nut
Quality 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: Afterglow Cosmetics offer a quality product from San Francisco, California. The mineral based cosmetics use natural and safe ingredients. Minerals and pigments are jet milled pharmaceutical grade with certified organic botanicals.
Cakes | 20.08.2010 15:01 | No Comments
While the term “candida albicans” isn’t one that we hear every day, it’s a bacteria that negatively affects countless people. This bacteria, which exists naturally in a human’s digestive tract or a woman’s vagina, can become problematic in large quantities. When probiotics (“good” bacteria) and our immune systems can’t control the candida levels sufficiently, then the victim needs to take action. While several actions are possible, a popular one is to change his or her diet.
High-levels of candida in the body can result in various local infections, which can occur in different locations in the human body, including on the skin and in the mouth. In women, these infections can also take the form of vaginal yeast infections.
What’s the solution? Many sufferers of candida resort to the use of powerful antibiotics. However, proponents of alternative medicine often support more naturalistic measures, including a candida diet. Indeed, it could be argued that most health conditions that one can suffer from, can be linked to one’s diet.
What exactly does the candida diet consist of? You might not be surprised that people on this type of diet avoid any foods containing yeast. These foods include breads with yeast, as well as beer, mushrooms, and cheese. While some alternative medicine practitioners support the avoidance of foods containing other types of fungi, it’s a matter of contention between different experts.
Another food that people avoid when trying to control their candida count through their diet, is refined sugar. Refined sugar isn’t the healthiest type of food to eat anyway, so reducing your intake will also improve your overall health. Try to tend to avoid foods such as cookies, cakes, sodas, and breakfast cereals-which are notorious for containing huge quantities of refined sugar. Even some natural foods, such as bananas, grapes, and avocados, contain high amounts of sugar, and should thus be avoided.
Those on a candida diet also tend to limit their intake of carbohydrates. The amount of carbohydrates that a person consumes on this diet will vary, due to factors such as the person’s age, health, and how physically active he or she is. Instead of consuming large quantities of foods such as potatoes, bread, and rice, they’ll eat more meat, poultry, shellfish, and non-starchy veggies. After the symptoms of the Candida decrease in severity, the person can then gradually increase his or her intake of carbohydrates.
Those who want to decrease their Candida count through the foods they east, should avoid all types of vinegar. Foods that contain vinegar include ketchup, BBQ sauce, steak sauce, soy sauce, pickles, mustard, horseradish, chili sauce, commercial salad dressing, and so on.
Gluten is yet another type of food that people avoid when striving to reduce their Candida count through their diet. Goods containing gluten include ingredients such as rye, wheat, and barley. These ingredients are often used to produce foods such as pasta and bread.
If you’re interested in reducing your Candida count without getting injected with antibiotics, then consider making some basic changes to your diet. You are what you eat, so change your diet to kill the candida.