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Saturday, September 24, 2011

5 Easy Steps to Stir Fry

5 Easy Steps to Stir Fry

Stir fry method of cooking is very healthy. It uses less oil and leaves the food crisp and not overly cooked, and thus not stripping out all the nutrients and vitamins from raw food especially vegetables. Stir frying only takes a matter of minutes if you follow these few easy steps.

1. Well equipped
Firstly, a wok is a must, not pan, a big round wok. A round-based one works well using gas burner while a flat based one works well on electric stoves. A good wok is heavy usually made of cast iron or carbonated steel, easily available is departmental store and Asian hardware shops. Teflon based just doesn't give you the same rich flavor. When first purchased, the iron wok must be seasoned, heat the wok until smoke start rises from the wok, and then pour in a table spoon of peanut oil. Wipe the oil around the wok surface and throw away excessive oil. This way, all dirt will be removed from the wok surface. Secondly, a ladle is a must. Choose one with strong handle.

2. Prepare your ingredients
All raw meat and vegetable must be cut uniformly in thickness and size in advance. This is to ensure the food is evenly cooked. Once the wok is heated, there is not enough time to cut anymore. Rice and noodles need to be pre-cook, rice to be steamed while noodles to be boiled to soft.

3. Seasoning a must.
Before cooking the main ingredients, Asian usually put in chopped garlic or shallots to enhance the taste of stir fry dishes. When the wok is heated, oil is put in, then garlic or shallots are put in to fry until golden brown. Only then the main ingredients are put in.

4. Meat first, vegetables second
For stir frying, this is can be considered the golden rule. Always cook meat first, vegetables second. Meat is harder to cook compared to vegetables. If both are cook together, the vegetables tend to overcook. Meat or seafood must be marinated with a pinch of salt first. Always toss the ingredients for even cooking. When stir frying rice or noodles, the goldren rule still applies, always meat first.

5. Sauce and seasoning
Lastly, add sauce to your stir fry dish. Sauces, such as oyster sauce, or sweet and sour, thin and thick black soy sauce are added into the wok to complete the stir fry dish. Oyster sauce, thin and soya sauce is the most common, packaged in bottles and easily bought from the supermarket shelves. Sweet and sour is popular unique but it's just simply tomato sauce and sugar. Simply put in the sauce after the meat and vegetables are cook in the wok, sauté for a while, and the dish is ready to serve.

Packing House Operations for Fruits and Vegetables

Packing House Operations for Fruits and Vegetables
Packing houses serve as a collection centre for fruits and vegetables prior to distribution and marketing. The houses can be simple packing sheds with a limited equipment and minimal operations or a large complex that is well equipped and with facilities for specialized operations. The types of operation carried out vary with different commodities and market requirements. Produce that are destined for export or supermarket outlets are often subjected to elaborate operations compared to local markets. Some of the operations are as follows:

Sorting and Trimming

Freshly harvested fruits and vegetables are sorted for uniformity in size, shape and varietal characteristics. Damaged, discoloured and decayed parts are removed to make the produce more attractive and prevent infection from the diseased parts.


Washing is necessary to remove extraneous materials from the field such as dirts, chemicals and latex. This is usually done before storage or immediate retailing of the produce. In order to r educe the incident of decay, chlorine is often added to the wash water.


Drying is done to remove excessive moisture from the surface of the produce. Excessive drying should be avoided to prevent wilting, shrinking and water loss.


Waxing is done on certain types of fruits and vegetables such as ginger, tomato, citrus and melons to reduce water loss, thereby reducing shriveling. In addition to that, the application of edible wax will enhance the appearance of the produce.


Injured and bruised surfaces of root, rhizome and tuberous crops are allowed to heal by holding them at ambient temperatures for a few days. Curing initiates the formation of periderm layers at wound areas, thereby reducing moisture loss and microbial infection. Sufficiently cured vegetables can be stored for a longer period.

Chemical Treatments

Fungicides and growth regulators are commonly used to reduce decay and undesirable growth respectively. The use of chemicals should be closely supervised and within the recommended levels for human consumption.


Fresh fruits and vegetables are classified into groups according to a set of recognized criteria of quality and size, with each bearing an accepted name and size grouping.


Produce are packed in suitable containers to provide protection against mechanical and biological damages during transportation and subsequent handling operations. Packaging materials should be of accepted standards with regard to strength, ruggedness and resistance to pressure. Packages should have adequate ventilation so that produce will not warm up as a result of heat arising from respiration. Excessive ventilation, however, may result in wilting.


Pre-cooling is an essential step prior to storage at low temperatures. It is the rapid removal of field heat from the produce to reduce the rate of respiration, microbial activity and refrigeration load. Pre-cooling can be done with chilled water, ice or cool air (forced air cooling), whereby the produce is cooled to the half cooling temperature.


Storage at low temperatures has been an effective mean of extending the shelf-life of fresh fruits and vegetables. It also enables orderly marketing and distribution of produce in time of peak production. Temperature requirements for different produce may vary depending on variety, location, stage of maturity and other factors. It is important to note that cool storage is a tool used to maintain quality but not to improve it.


Proper handling of the produce during transportation is essential to reduce losses to a minimum and to maintain their quality from the farm to the packing house and from packing house to market. The used of refrigerated trucks to transport highly perishable and high value produce will maintain their quality over an extended duration. In non ventilated vans, temperature of the fruits or vegetables rises quickly, increasing respiration and decay.

Friday, September 16, 2011

4 Easy Tips on How to Make Healthy Recipes.

For many people, making healthy recipes seems too difficult and time consuming... But with some advance planning and some basic knowledge of nutrition, it is easy to create a week's worth of healthy meals that you and your family will love. The key to creating delicious and healthy meals for the family is planning ...and lot's of it! Planning ahead of time an entire week of healthy recipe meals is the best way to create dishes you can be proud of, while keeping cost and time commitment to a minimum. So below are amazing tips you can use to make healthy meals all the time. Healthy Recipe Tip #1: Using convenient appliances such as slow cookers and microwaves can be a huge time saver when planning and preparing meals. There are many delicious and healthy recipes that can be started in the morning and left to cook all day in a crock pot or slow cooker. These are great choices for working families. In addition, making the meals ahead of time on the weekend and heating them in the microwave is a great way to stretch both your food and your time. There are many microwavable healthy meals you can make at home, and single serving microwave safe containers allow every member of the family to eat on their own schedule. When planning the meals for the week, it is a good idea to create a chart listing each day's menu and each days' schedule. Here's a smart tip...plan the quickest and easiest to prepare meals for the busiest days of the week. Healthy Recipe Tip #2: Get your family involved in creating the week's meal plan by asking for their input and noting everyone's favorite foods. It is still very important to eat healthy meals, so that (of course) does not mean eating pizza every night or having ice cream for dinner. But involving your spouse and children in healthy recipe planning, you'll help to increase their interest in healthy eating right away. It is also a good idea to get your entire family involved in the preparation of the meals. Even children too young to cook can help out by setting out the dishes, chopping vegetables, clearing the table and washing the dishes. Healthy Recipe Tip #3: Cooking large quantities of healthy food recipes - and freezing the leftovers - is a easy way to save time. Cooking large amounts of stews, soups, pasta, chili and casseroles can be a huge time saver. Making double and even triple batches of these staple foods, and freezing the leftovers for later use, is a great way to save both time and money. When freezing leftovers, however, it is important to label the containers carefully, using freezer tape and a permanent marker. Try to keep the oldest foods near the top to avoid having to throw away expired items. Stocking up on meats when they are on sale is another great way to use that valuable freezer space. Stocking up on such easily frozen foods as chicken, turkey, ground beef, steaks, roasts and chops is a great way to make your food dollar stretch as far as possible while still allowing you and your family to enjoy delicious healthy meals every day. Healthy Recipe Tip #4: Keeping a well stocked pantry is as important as keeping a well stocked freezer. Stocking the pantry with a good supply of staple items like canned vegetables, canned fruits, soup stocks and the like will make healthy recipe preparation much faster and easier. Stocking the pantry can save you money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up. Buying several cases of canned vegetables when they are on sale, for instance can save lots of money and provide the basic ingredients for many nutritious, easy to prepare meals. Examples of great staples to stock up on include whole grain cereals, pastas, tomato sauce, baked beans, canned salmon, tuna and whole grain breads. It is easy to combine these staples into many great meals on a moment's notice. healthy recipe I hope you found these healthy recipe tips easy as pie! -----------------------------------------------------------------------------------

"Food Of The Future," 40 Years In The Making

Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards. General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess. "A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes." The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities. Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol. Happy Birthday, Bac-Os! Italian Spinach and Mushroom Salad This seasonal salad for special gatherings has extra crunch and a burst of added flavor. 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry 1 package (8 oz.) sliced mushrooms 1 can (19 oz.) Progresso chick peas, drained and rinsed 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips 1/2 cup seasoned croutons 1/2 cup Italian dressing In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings. Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist. -----------------------------------------------------------------------------------

Wednesday, September 14, 2011

16 Quick Tips for Eating at Restaurants or Work

16 Quick Tips for Eating at Restaurants or Work Summary : Most of us eat at restaurants for a variety of reasons; time and convenience are the most common motives. Here is a prepared list of quick tips for eating out of your home. Most of us eat at restaurants for a variety of reasons; time and convenience are the most common motives. Below is a prepared list of quick tips for eating out of your home. If you eat healthy food or sensible portions, that you like, you can stick with eating healthy for life. Your portions should be spaced out over the course of the day. Water should be a part of every meal. After you eat, your stomach should be half full, or less, with food. For every two parts of food consumed, you should drink one part water. Leave your stomach at least one quarter empty for movement of air. When eating at a restaurant, eat half a portion, maximum, and wait five or ten minutes. Restaurant portions are commonly two to four meals on a single or double plate. This is way too much to consume at a single sitting and you may find out that, once you pause and sip your drink, you are already full. In the Providence, RI area, there are some restaurants where the single portions could feed a family of four. No wonder a man of 200 lbs. is now considered thin. Do not make comparisons to other people. Eat to live and enjoy your food, but do not use someone else

'Waitress' Bakes Up Pie To Die For

Summary : Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husband

Monday, September 12, 2011

Healthy Nutrition Tips: How To Prepare Fresh Juices for Maximum Health Benefits and Enjoyment

Healthy Nutrition Tips: How To Prepare Fresh Juices for Maximum Health Benefits and Enjoyment

Making fresh juices and drinking them every day is one of the best routines you can develop. Juices are delicious, nourishing and super-healthy.

However, it's easy to get stuck in a rut of preparing the same favorite juice every day, which is really a shame, considering how many delicious combinations can be created with a little bit of experimentation and imagination.

So, I want to encourage you to have some fun with your juicing. There are certainly many delicious recipes that you can find on the Internet, including this website, however, don't worry about sticking to the recipes exactly. Be your own guide and recipe creator!

Here are a few guidelines to get you started:

(1) Drink a whole spectrum of rainbow. This means you should consume as wide a spectrum of colors of fruits, vegetables and greens in your juice as possible. Mind you, you don't have to follow this guideline for EACH and EVERY juice that you prepare, just make sure that you are making juices from produce in all colors over the period of week or month.

Each plant pigment is associated with some special nutritional values: chlorophyll, carotenes, flavonoids - by drinking a variety you ensure the most nutritional benefits.

(2) Let your taste be your guide in developing your creations. For instance, when preparing green juices from leafy, greens such as kale, parsley, spinach, or collard greens, you will find that if you put too much of the good stuff into your juice, you will get a combination that is not so tasty to drink. To make it more palatable, throw in some sweetness - apples, carrots, or grapes.

(3) Some people are against mixing fruits and vegetables in the same juice. They say it produces gas and stomach discomfort. Personally, I have never had a problem with such combinations, and - as far as I know - there is no scientific proof that supports such notion. So, don't be afraid to create such mixes, unless it really bothers you, in which case I would recommend just to introduce them slowly into your diet to let your body get used to it.

(4) Once you prepare your juice, drink it immediately. This provides the best nutritional value. Fresh juices should not be stored for more than 12 hours.

(5) Eat your juice. Don't gulp it down too fast. Let the juice mix with your saliva a little, before entering your stomach.

Find The Best Ideas - How To Make Healthy Food for your Baby?

Generally kids want to eat healthy. But they are very much particular about their food's taste. Normally every kid immensely likes eating ice cream. This habit makes normal ice cream flavors such as vanilla, strawberry, and chocolate very popular among kids. That's why they want everything healthy food for kids item given to them to taste in ice cream flavors only.

To install healthy foods for kids' habit in your children, try to make them habituated to healthy flavors. This thing is not so simple. To make it happen we are providing some easy to follow tricks:-

Hide vegetables in your kid's favorite food: - Finely cut the vegetables and put them in your loved one's burger, pizza or any of his favorite baby healthy food. You can even mix fruits into the yoghurt or can use fruits to make smoothies, juice or milk shakes. To sweeten anything use honey instead of using sugar or any other artificial sweetener.

Prepare your child's favorite dish at home: - Eating out is never a healthy option. Try to prepare all your child's favorite baby healthy food at home. While doing so, replace ingredients with healthier options. Such as use brown bread instead of using white bread and put lots of fruits and use calorie free sugar.

Serve foods in a way your child likes them: - Change the way your kid eats food. If there is fruit or vegetable that your kid doesn't like, it's better to look for its alternative options rather than forcefully feeding them. For example if your child hates tomatoes than use tomato sauce, canned tomatoes or tomato soup in place of it. In the same way if he/she doesn't like any fruit then go for its jam jelly and give them in their morning breakfast or mix it with their yoghurt.

Make your child's plate more attractive: - Decorate your child's plate with lots of fruits, honey and various other healthy ingredients. Make sure the decoration is very colorful. For that use various different colored fruits. You can even give different shape to these fruits to make them more attractive.

Serve desserts, sweets, and ice-creams as bonus treat: - Lure your kid with desserts, sweets, ice-creams on condition of completing their complete baby healthy food. But make sure that the desserts, sweets and ice-creams are home made. While preparing parenting them take care that you are using lots of fruits, natural ingredients and various other healthy options.

Make your kids help you while preparing the meal: - Take help from your children. Make them do some kitchen work while you are preparing food for them. Or give them any task they can do such as peeling fruits and vegetables, cutting them, or any thing else. This way the more you involve them in the cooking process, the more they will enjoy their food.

While preparing Baby Weight Growth Chart for your kid always try to use least oil, salt and sugar. Try to maintain all the necessary vitamins and minerals while preparing healthy foods for kids. Always try to serve them foods with more fiber content. Eating high fiber Healthy Foods for Kidshelps in proper digestion and reduces the chances of constipation. If your child is very choosy and particular about the taste of his food, its better to provide food supplements such as Junior Horlicks. Regularly drinking Junior Horlicks will help in meeting their body's daily nutritional needs and requirement.

Thursday, September 8, 2011

Cooking Asparagus The Fun And Easy Way

Preparation is the key when you're going to cook asparagus. There are several methods of cooking boiling, grilling, steaming, or roasting. The microwave is also a good option when cooking asparagus. Cut the asparagus into sections and you can use it in stirfries you can also blanch the asparagus and use it in vegetable dips. Of course, there's nothing like steamed asparagus with butter, salt, and pepper.

When buying asparagus make sure that it is fresh, the asparagus will taste much better and can be kept for two to three days when properly stored. Once you get the asparagus home and ready to prepare, you'll need to trim it. The easiest way to trim asparagus before cooking is to simply do it by hand by bending the stock until it breaks. If it will not break but only bends, it is probably old and will not be as fresh as you would like it. Some cooks prefer to peel the bottom of the stocks this is not really necessary but sometimes helps when the stocks are a little woody. Contrary to popular belief the thicker asparagus is actually more flavorful than the pencil thin variety that most people want to buy.

An easy way to peel asparagus if you decide to go that route, is to lay a stalk on the counter or a cutting board and use a vegetable peeler. Starting at the top of the asparagus peel all the way to the end. The main reason anybody would peel asparagus, as I mentioned above, would be to make the asparagus more tender. You don't need to completely peel the asparagus either, simply peel down one one side to allow moisture to enter the asparagus while it is cooking.

If you want to steam the asparagus here is a simple method. After you have timmed your asparagus to the size you need, and optionally peeled it, place them in a saucepan and about an inch of water. Another steaming method you can use when cooking asparagus is to stand them vertically. Make sure you tie the bundles at the bottom and the top so they don't fall over in the pan. They should steam for approximately 5 to 10 minutes depending on the thickness.

Boiling is a great way to cook asparagus also. You want to use just enough water to cover the asparagus but make sure all the stems face the same direction and are covered with water. The asparagus will take between four to six minutes to cook completely, but again that depends on the size.

One method I really enjoy is using the grill. Cooking asparagus on the grill either directly over the fire or on skewers gives a great smoky flavor. Depending how you like them, cook the asparagus for anywhere from 30 seconds to 10 minutes. Another great way to cook the asparagus is to wrap them in foil with a little bit of olive oil and salt and pepper and cook them on the grill for 10-20 minutes. You'll have a great treat.

On those winter days when you really don't want to cook asparagus on the BBQ, another great option is roasting. Simply heat the oven to 425° F, and lay the asparagus flat on a baking sheet lined with foil. You can put any seasoning you want on the asparagus when roasting; salt, pepper, lemon pepper or any other spice that you have on hand are good. You will be rewarded with a nice tender stalk with a roasted flavor in about two to three minutes.

Fairtrade, Organic or Locally Produced Food?

Fairtrade, Organic or Locally Produced Food?

Should I buy food and products that support workers in Third World by buying Fairtrade labelled products even though these goods normally travel thousands of miles from Africa, South America or South East Asia? What if these foods were produced with the use of pesticides and additives? It makes sense then to look for and to buy Fairtrade, organic food to both help the producers in the Third World and fulfil my lifestyle choice to eat healthy and additive/pesticide free food. Thankfully, many producers are now wising up to this dilemma by increasingly producing organic and Fairtrade labelled products. I am currently using Fairtrade, organic t-bags at home! Now comes another important question, should I buy Fairly Traded organic sugar from Kenya that has travelled thousands of miles, or should I buy apples grown in the UK (ideally from a farmers market) that have only travelled only a few hundred miles which means less carbon dioxide and other nasty emissions from the lorries that you see constantly on the motorways in the UK? Buying UK products not only ensures less food miles but also supports local farmers, communities and economies. Unfortunately, choice is often limited and can be more expensive then food produced in other countries--- Decisions, decisions, it's probably best to abstain from eating and give your choice making brain a rest!

But I can safely say that I make attempts to avoid food or products that have travelled from far away destinations such as Australia even if they are organic! Next time you are in the supermarket or wherever you buy your food from check the labels and you will be surprised by how far your food has travelled. Also look at the amount of unnecessary wrapping such as individually wrapped peppers, mushrooms and kiwi fruit in wrapped boxes. When I buy from the local market I tell them to throw it all into one bag, the customer next to me often has 10 individually wrapped portions of fruit and veg. That's 11 (10 plus one big plastic bag) bags into the landfill site that day. For maximum eco efficiency we need to be using jute or other bags made from recycled materials and putting all the loose food into that.

Wednesday, September 7, 2011

Baked Mushroom Rolls

Baked Mushroom Rolls

This recipe was thrown together with odds and bobs in my fridge while
my children were visiting their father. I enjoyed it so much I made
it again last night for the children. They loved it and so did a
meat-eating friend who teases us about our eating habits!

It's relatively quick, very easy, and cheap to make.

Ingredients (to serve 1)
2 x stale hamburger buns/rolls (I used wholewheat)
2 or 3 large mushrooms, chopped . I used large, brown, flat ones (I don't know what they are called in America)
1 small onion, chopped finely
3 or 4 fresh basil leaves, chopped finely OR 2 or 3 sprigs of chopped thyme
(I use a pair of children's paper scissors, with the round blunt ends,
roll the leaves into a tight wad, and then chop it up)
2 cloves crushed garlic
1/2 cup soy milk
1/2 teaspoon mustard (I used Coleman's Hot English powdered mustard
and mixed it with a little water)
Seasoning to taste


1. Preheat oven to 180 deg C
2. Slice the top off each roll.
3. Carefully hollow out each roll. Retain bread crumbs
4. Saute mushrooms, onion, garlic, and chopped herbs in the soy milk
until onions are soft.
5. Crumble the bread from inside of the rolls into the mushroom
6. Stir well. You'll find the mixture becomes thick and creamy.
7. Add mustard and seasoning.
8. Spoon the mixture into the rolls, piling it up above the cut
9. Pop the cut top back on the piled mixture.
10. Place the rolls on a baking tray and put them in the oven for
about 5 minutes until the rolls are crisp.
11. Serve with a salad or cooked veggies of your choice.

Apricot Fruit Flip

Apricot Fruit Flip

1 (12oz.) can apricot nectar
1 med-size ripe banana
1/4 cup instant non-fat dry milk
2 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. grated lemon rind
Ice cubes
Combine all ingredients, except ice cubes, in container of an electric
blender. Add enough ice cubes to measure 4 cups; blend until smooth.
Serve immediately. Yields: 4 cups (108 calories/serving)
kwlacto lacto

Tuesday, September 6, 2011

What you Need to Know about Cat Food

Cat Food Info #1 Cats Need Protein in their Cat Food
The cat food you feed to your cat should always be rich in protein. This generally should come from meat, poultry or fish. Many cat food brands advertise chicken, beef, and tuna flavored cat food because they know that cats need protein and cat owners are looking for quality cat food. However, you need to make sure the cat food you buy has a sufficient amount of cat food regardless of what flavor it is.

Cat Food Info #2 Cat Food with Taurine
Also check the cat food you typically buy for an amino acid called taurine. This particular amino acid is very important in the overall health of your cat, and your cat will eat as much food as it has to in order to supplement this particular amino acid. So, if you are buying cheap cat food that does not have the proper nutrients your cat will eat a lot. If you buy a nutrient rich cat food then your cat will eat little and save you more money while still getting proper nutrition.

Cat Food Info #3 Canned Cat Food or Dry Cat Food?
Many people do not know whether they should buy canned or dry cat food, or whether it even matters. Because of this, many people simply buy the cat food that is most affordable or convenient for them. This is actually a mistake. Cats should be fed a mixture of cat food. The dry cat food should be given for free feeding, especially if you are away on vacation or out for the day. Canned cat food should be supplemented at other times as well because it has water in the food and significantly more protein than the carbohydrate rich dry cat food. Not to mention the same food over and over might bore your cat and cause him to stop eating that cat food altogether.

Cat Food Info #4 Avoid Cat Food Fillers
Cats need to eat a cat food that is rich in protein, so make sure the amount of fillers is kept to a minimum. Carbohydrates are not essential for a cat's existence, so don't buy cat food that is full of them. Instead, read labels and buy cat food that is not filled with fillers and other by products.

Important Nutritional Information on Cat Food

Cat Food Fact #1 Cats must get their Protein
Protein is crucial for your cats health, and generally comes from fish, meat or poultry. Advertisers will often say their brand is beef, turkey or mackerel flavoured, but it may not actually contain those products, meaning it may not be rich in protein. Always ensure the food you buy but your cat has a sufficient amount of protein in it, irrespective of the flavour.

Cat Food Fact #2 Cat Food with Taurine
Taurine is an important amino acid for your cat, and you should also check that the food you buy contains this supplement. Cats control their own levels and indicate these with their appetite. If you cat is eating a lot, the food you are buying may not have enough nutrients for a balanced diet. You can watch your cats weight by buying a nutrient rich food as your cat will eat less and you might even save money.

Cat Food Fact #3 Canned or Dry Cat Food?
Cats require a varied diet, including a mixture of canned and dry food. Contrary to opinions that it does not matter, buying only one type of food because of convenience or price is a mistake, and can harm your cats health. When the cat is alone or unattended for a period, carbohydrate rich dry food should be left out for your cat with a supply of fresh water. Tinned food is higher in protein due to the meat content, and contains higher water levels. Both are essential for a balanced diet, and a combination of both dry and canned food will keep essential variety in the diet and prevent the cat from seeking food elsewhere.

Cat Food Fact #4 Avoid fillers in cat food
Protein is essential for your cat as part of a balanced diet. Ensure the food you buy is rich in protein, and not overly full of carbohydrates, common fillers used by manufacturers to build out volume. Always read the label, and check for overly high levels of carbohydrate and other by-products in the cat food.

Sunday, September 4, 2011


The arrival of the fall and winter holiday season can bring lots of fun, food and feasting. But if food isn't handled or prepared properly, food poisoning can result, and festivity can quickly turn into calamity. Food poisoning is caused by toxins, created by bacteria, which in most cases are undetectable by sight, smell or taste. Millions of people are affected by food poisoning each year.

It is important to practice safe food handling and preparation methods throughout the year, but the hectic holidays can present even more possibilities for food poisoning at home: larger-than-usual meals often are being prepared; new recipes and cooking techniques may be tried; buffets may be set out for guests; large amounts of leftovers may remain for additional meals; food may be transported from one home to another, etc.

Of special concern this time of year is the increased risk of food poisoning associated with the popular custom of stuffing turkeys prior to cooking, a practice not recommend by food safety experts. With the potential for food poisoning increased during the holidays, it is especially important to remember safe food handling and preparation practices. Here are a few tips:

Room temperature encourages the growth of bacteria, so defrost your turkey in the refrigerator rather than on the counter top. Allow one day of defrosting for each five pounds of turkey weight. You can safely refrigerate the thawed turkey another day or two, but don't let the juices drip on other foods. To reduce defrosting time, wrap the bird in a waterproof plastic bag and submerge it in cold water. Cold water slows the bacterial growth that may occur in the thawed outer portions while the inner areas are still thawing. Change the water every 30 minutes.

Stuffing placed inside an uncooked turkey is susceptible to bacterial growth, and it is especially ill-advised to stuff an uncooked turkey before storing it in the refrigerator. Stuffing cooked inside a turkey may not get hot enough for any dangerous bacteria in it to be killed, even if the turkey itself is completely cooked and has reached the recommended internal temperature of 180 degrees Fahrenheit. The tighter the turkey is stuffed the greater the risk, because the center is even more insulated during cooking from the bacteria-killing heat. If cooked long enough to kill the bacteria in the stuffing, the turkey will probably be drier than most people like. So cook the stuffing separate from the turkey. To increase flavor, use chicken broth instead of water in the stuffing recipe. Adding more onions or celery will increase the moisture content. Cover the dish for half the cooking time, then uncover it for browning.

Interrupting the cooking process or cooking a turkey in stages promotes the growth of bacteria. This is because the turkey may have been heated enough to activate bacteria but not enough to kill them. So, once you've started cooking the turkey, continue the cooking process through completion. An unstuffed whole turkey should reach an internal temperature of 180 degrees. A stuffed whole turkey should reach an internal temperature of 180 degrees, with the stuffing reaching an internal temperature of 165 degrees.

Cooked, whole, stuffed turkeys don't store safely in the refrigerator. Remove the stuffing from a turkey cooked in advance and refrigerate it immediately. Allow the turkey juices to settle for 20 to 30 minutes, then carve the bird into serving slices, place them in shallow containers, cover and refrigerate. When it's time to serve, reheat the slices and the stuffing in a conventional or microwave oven to an internal temperature of at least 165 degrees Fahrenheit.

The temperatures between 40 and 140 degrees Fahrenheit are the most dangerous for bacterial growth. Bacteria grow best, and some produce heat-resistant toxins, in this temperature range. Cooking a turkey at an oven temperature lower than 325 degrees is unsafe because it lets the bird and the stuffing remain in the danger zone too long. A meat thermometer, inserted into the thickest part of the thigh next to the body but not touching the bone, is the best way to assure proper cooking to at least 180 degrees. Stuffing should be heated to at least 165 degrees.

Be sure you have enough room in your refrigerator for the perishable foods you plan to serve at holiday buffets. Servings are best kept small and replenished directly from the refrigerator or stove. The longer food is kept out, especially beyond two hours, the greater the risk of food poisoning even if hot trays or chaffing dishes are used. Refrigerate perishables, especially the turkey and other meat and poultry products, as soon as possible after your guests have finished eating.

Reheated leftover turkey and stuffing shouldn't be kept out to serve for more than two hours before being refrigerated or frozen. Perishable foods left at room temperature for longer than two hours are susceptible to bacteria that can multiply to dangerous levels and cause food poisoning. Leftover turkey can be safely refrigerated for three to four days, but stuffing and gravy should be used within a day or two. To speed up the cooling process, slice leftovers into serving sizes and store them in several small or shallow, covered containers.

If leftover turkey won't be used within three or four days, or stuffing within one or two, wrap them separately in freezer paper or heavy-duty foil and freeze them. Proper freezing prevents "freezer burn," the white dried-out patches on the surface of food that make it tough and tasteless. The oldest packages should be used first, so it's helpful to put a date on them before you freeze them. You can safely freeze turkey, stuffing and gravy for about a month. Frozen turkey and stuffing should be reheated to the proper temperatures before serving, and leftover gravy should be reheated to a rolling boil.

Laying hens are suspected of transmitting bacteria directly into the interior of eggs before the shells are formed. Eggnog mixtures made from raw eggs should be cooked or microwaved to 160 degrees Fahrenheit or until it thickens enough to coat a spoon, then refrigerated at once. Pasteurized eggs are used in commercial eggnog so no cooking is necessary. Homemade eggnog using egg substitutes is also safe since these frozen commercial products have been pasteurized.

The high temperatures required to cook cakes, cookies and candy containing raw eggs are sufficient to kill bacteria. However, the raw eggs in cookie dough may present a hazard, especially to children, the elderly and those with certain health problems, so uncooked cookie dough is not safe to eat. Using egg substitutes and margarine for Hollandaise sauce eliminates the hazard posed by raw eggs and offers the added benefit of no cholesterol. For chocolate mousse, melt the chocolate with the liquid called for in the recipe, add the eggs and heat gently to 160 degrees Fahrenheit.

8 foods that really are evil: some foods are so bad for you, they don't deserve a place in your diet. Here, what to avoid and some delicious substitutions - Nutrition

Dietitians are fond of reciting the mantra 'all foods can fit into a healthy diet' and telling people that there are no "good' or "bad" foods. But considering that 64 percent of adults (plus an alarming 15 percent of children) are categorized by the government as overweight, some experts say this message is baloney (which happens to be a really bad food!).

"The idea that there are no bad foods is a marketing gimmick thought up by the food industry to defend their products," says Bonnie Liebman, M.S., director of nutrition at the Center for Science in the Public Interest (CSPI), a nonprofit health-advocacy group based in Washington, D.C. "The whole notion is full of holes and makes no sense."

Evil is the only appropriate word to describe foods that promise pleasure but deliver misery in the form of heart disease and obesity. Although a Whoopie Pie isn't going to sprout fangs and go for your jugular, it's wise to watch your back when traveling the dark alley of empty calories. A sweet, creamy taste and jazzy packaging can be hiding a food that will only do you wrong. That's the thing about evil: Sometimes it looks so good.

The Dark Side of the supermarket

What makes a food really, really scary? In the edibles department, a food gets the seal of disapproval if it does more harm than good -- that is, if it supplies calories but little else, and also contains heart-disease-promoting substances like saturated and trans fats. Trans fats are the nasty man-made fats used to give foods a longer shelf life. Manufacturers hydrogenate oil to make it solid and literally twist the molecule into a form that wreaks havoc in the body.

Saturday, September 3, 2011

Amazing Food Facts

Most people concerned about staying healthy want to eat a proper diet. But foods are complex. They certainly aren't as simple as A-B-C. How do you know which foods are right for you? Here are ten food facts you may not already know.

1. Butter and margarine are similar in calories. Many people say "No thanks" to butter in favor of margarine, which they think has fewer calories. In fact, unless they choose diet margarine, it probably has approximately the same number of calories per tablespoon as butter. The difference is that butter is higher in saturated fats, while margarine generally has more unsaturated fats. But calorie counts may be close. Check the label to be sure!

2. There are peanuts in many candies, even non-peanut candy-coated chocolates. People who are allergic to peanuts must be very careful because this is the most dangerous of all food allergies. Accidentally eating a peanut or peanut products could cause a severe reaction in an allergic person, even death. Therefore, it is important to read labels of all foods, even those that do not obviously contain peanuts. Many chocolate candies may be contaiminated with peanuts during production (while peanut candies are being made in the same factory) and they will carry this warning on the label.

3. Low-fat foods can be fattening. It is a misconception that low-fat foods are low calorie. They may be lower in fat and calories than their counterparts, but the difference may be slim. And sometimes the fat content is not that much less than regular "full fat" foods. Again, check the label and compare low-fat foods to their regular counterparts. If you are counting calories, low-fat calories count just as much as any calories.

4. Refrigerated foods aren't always safe. The key is safe storage at all times, including refrigerated storage. For example, if you are storing ground beef wrapped in butcher paper, it is important that the paper be placed in a pan so that it does not drip on other refrigerated foods. If hamburger juice drips on to raw foods, the latter can become contaiminated with such bacteria as E. Coli.

5. Cookie dough is a tasty, but dangerous, treat. While it may taste better than the finished product, it carries some risk. If the dough contains eggs, it could contain such bacteria as salmonella and should not be eaten. Remember to bake first, eat later!



6. Phosphorus may be depleting your bones of calcium. Many researchers believe that the body keeps phosphorus and calcium in balance in the bloodstream. The problem arises when the blood levels of phosphorus get too high. To stay in balance, the body pulls calcium out of bones and into the bloodstream. The result is lower levels of calcium in the bones, which could contribute to osteoporosis. Phosphorus is found in carbonated beverages, so it is believed that too many of these drinks can lead to osteoporosis.

7. Fruit juices are often high in calorie. While fruit juices are flavorful and sometimes packed with vitamins, they are also packed with calories. Fruit is a source of sugar and juices are no exception. It's great to drink some fruit juice, but check the label for calorie counts. Next time you're pouring your third glass of juice in a row, you may want to consider a switch to no-cal water.

8. Grapefruit juice has chemicals in it, which can cause harmful side effects if taken with certain medications. If you are taking medications on a regular basis and if you drink grapefruit juice or eat grapefruit regularly, check with your doctor or pharmacist to see if you are at risk.

9. Hamburgers may be juicy when they are still pink in the center, but they are much safer to eat when all the pink has disappeared, and the juices are clear. The pink indicates a level of rawness in the meat, meaning harmful bacteria such as E.Coli may still be present. While E. Coli generally lives only on the surface of solid meats, it can be distributed throughout ground meats.

10. Breakfast is still the most important meal of the day. Many dieters falsely believe that by skipping breakfast they are saving calories. What usually happens is that the body makes up for the lack of food later in the day. This is a double problem because the later you eat, the less time you have for working off calories. Wake up and eat at least a light breakfast, rather than no breakfast. Your body may thank you by being less hungry later in the day.

There is a lot to learn about foods, and as newfangled foods become available, there are even more facts to know. Thank goodness for great labeling!

Food & Drink in Thailand

Thailand's cuisine is regarded by many people as one of the best in the world. And, if variety is the spice of life, you can literally have a different meal every day of the year.

Almost all Thai food is cooked with fresh ingredients, including vegetables, poultry, pork, fish and some beef. Lime juice, lemon grass and fresh coriander give the food its characteristic tang, while liberal helpings of fresh chillies are used to add some fire to many dishes. Other common seasonings include black pepper, ginger, tamarind, and coconut milk which is often added to curries.

Beers, wines and spirits are readily available but the imported items can be a little expensive. A big favourite among Thai people is rice whisky of which Mehkong is the leading brand. It has a sharp, sweet taste similar to rum. Several brands of beer are produced in Thailand, most popular is the local Singha beer.

Some of the more popular dishes are listed below.

Gaengmus-sa-man Rich spicy curry with beef or chicken.
Gaeng kari gai Mild yellow curry with chicken.
Gaeng khiaw waan Sweet green curry with coconut milk and shrimp, chicken, or beef.
Tom yam kung Spicy soup with lime juice, lemon grass, mushroom and shrimp.
Tom khaa gai Soup with galangal root, chicken feet and coconut milk.
Gaeng jeud Chilly free soup with vegetables and minced pork.
Khao phat Fried rice with shrimp, beef, pork or chicken.
Khao man gai Sliced boiled chicken over marinated rice.
Khao na phet Roast duck over rice.
Kuay-tiaw nam Soup with rice noodles, meat and vegetables.
Laat naa Rice noodles, meat and vegetables in a thick gravy.
Phad siyu Fried rice noodles with meat and vegetables
Sang kha-yaa maphraow Coconut custard.
Kluay khaek Fried banana.
Mamuang khao niaw Ripe mango with sticky rice in coconut cream.

Friday, September 2, 2011

Why Eat Raw Food?

The raw food diet is based on the belief that the most healthful food for the body is uncooked. Although most food is eaten raw, heating food is acceptable as long as the temperature stays below 104 to 118 degrees Fahrenheit (the cutoff temperature varies among those in the raw food community).

Cooking is thought to denature the enzymes naturally present in food. According to raw foodists, enyzymes are the life force of a food, helping us to digest food and absorb nutrients. If we overconsume cooked food, our bodies are forced to work harder by producing more enzymes. Over time, a lack of enzymes from food is thought to lead to digestive problems, nutrient deficiency, accelerated aging, and weight gain.

Cooking food can diminish its nutritional value. For example, the cancer-fighting compounds in broccoli, sulforaphanes, are greatly reduced when broccoli is cooked. Certain vitamins, such as vitamin C and folate, are destroyed by heat. Other foods, however, become more healthful after cooking, because the fibrous portion is broken down. For example, cooked tomatoes contain three to four times more lycopene than raw tomatoes.

Cooking also promotes the formation of potentially harmful compounds in food during high heat cooking, such as advanced glycation end products and heterocyclic amines.

What Do I Eat On a Raw Food Diet?

There are different ways that people follow a raw food diet. Most people who follow a raw food diet are vegan. Some consume raw animal products, such as raw milk, cheese made from raw milk, sashimi, ceviche (raw fish), or carpaccio (raw meat). Some people eat only raw foods, while others include cooked food for variety and convenience. The percentage of raw food is usually 70 percent or more of the diet.

Raw food detox diets or cleanses are entering the mainstream. People typically go on a detox diet for 3 to 21 days. After the detox diet or cleanse, they may continue a raw food diet, return to their regular diet, or try to improve their daily diet by consuming more raw foods.

At Food and Diet

At Food and Diet we understand the need to keep variety in your menu regardless of your weight loss plan or lifestyle. We have developed a recipe section that is sure to please even the pickiest eaters--allowing you to fix one meal for everyone. Our recipes are divided among three main diet types and then into ethnic styles--American, Chinese, Italian, other cultures, and Tex-Mex. To power your weight loss program and maintain your weight afterward, you can choose from:

high protein - low carbohydrate
minimum 10 grams of protein per serving
maximum 10 grams of carbohydrate per serving
low calorie
maximum 300 calories per serving
low fat
maximum 10 grams of fat per serving

We know there is nothing more difficult than trying to lose weight. Whether you have to lose 10 pounds or 100 pounds, the commitment required is the same. Getting in shape is something we all know we need to do. We are dedicated to bringing you the information, recipes, reviews, and support you need to reach your goal and keep the weight off.

Consulting with a physician is an excellent first step before beginning any weight loss, diet, or exercise program. Also, it is good to keep in mind that no pill or piece of equipment will turn a couch potato into Mr. or Mrs. America overnight. So, use your common sense, be kind to yourself, and find what works best for you.

Top 10 Thai Food Dishes

Thai cuisine is a favorite of gourmet food aficionados around the world. It is well known for diversity of ingredients, complex spiciness and intricate flavors and aromas. Many Thai dishes are even prepared with a blend of herbal ingredients that are purported to have health benefits.

There is such a broad range of favorite Thai food dishes available that many people will come to Thailand and wonder where to begin; and so, I have prepared this article to present a list of my Top 10 Favorite Thai dishes. By the way, I am Tomi and I am a self-proclaimed authority of Thai food. In my humble opinion Thai food has no equal; try some of these dishes and you will see why.

An important (mostly unconscious) principle of Thai food is a balance of five flavors – spicy, salty, sweet, sour and bitter. The one indispensable ingredient which is used in seasoning many Thai dishes is fish sauce. Fish sauce is considered an essential ingredient in Thai cooking in much the same way as soy sauce is important to Chinese cooking. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice is more popular in the north and northeast of Thailand where special rice varieties are produced for their sticky starch qualities.

Thai food is one of many things that you should not miss while you are traveling in this beautiful “Land of Smiles”. Since there are countless delectable Thai dishes, I am writing this guideline for you to select the most popular and authentic from the plethora of Thai signature dishes.

The following list is a top 10 favorite Thai food dishes that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of these Thai delicacies. Here are the winners of my Top 10 Thai Food Dishes.

Monday, August 29, 2011

Diet Food Recipes

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Food Reduce Weight

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