What Are Simple Succulent Fruits?

Fruits are the ripened ovaries of plants. A flower blooms, is fertilized and seeds produced inside the ovary. The tissue surrounding the ovary is called a pericarp and may be edible as is the case with apples or hard and dry as is the case with nuts. A simple fruit means one flower produces one ovary which results in one fruit. Succulent fruits have edible flesh surrounding the seeds or in the case of stone fruits the pit. Dry fruits do not. For example, an apple is a simple succulent fruit. Beans and peas are simple dry fruits. Raspberries have one flower leading to multiple ovaries. They are aggregate fruits. Multiple fruits are the result of flowers that have fused. Pineapples are an example of multiple fruits.

Drupes
Drupes have an edible part, usually the fleshy interior and an inedible part, the hard covering of the seed. This is sometimes called a pit or stone. Cut open the peach and you'll find the pit. Break the pit open by slipping a knife between the two halves and you'll find the seed. Other examples of simple succulent drupe fruits are mangos, cherries, plums and olives. Most drupe fruits are sweet and used fresh, frozen or canned. However, olives are processed before preserving. Green olives are olives that haven't ripened yet. Black olives are ripe olives.

Pomes
Pomes have small seeds in the interior of the fruit. The seeds are surrounded by the pericarp. When you cut an apple in half you can see the membrane that surrounds the core with the seeds. Apples and pears are examples of simple succulent pome fruits. Apples are eaten fresh, processed, frozen and a major source of juice.

Citrus
Oranges, lemons, limes and grapefruits are considered hesperidium fruits. A leather-like skin encloses the edible flesh and seeds. Citrus fruits are mostly little sacks of juice rather than a firm flesh like an apple.

Berries
It might surprise you to know that not only is a tomato a fruit, it's classified as a berry. a berry is a pulpy fruit. All of it is edible. Tomatoes come in other colors besides red, including pink, yellow, orange, ivory, chocolate and green when ripe. Size ranges from tiny grape-sized fruits to giants weighing several pounds. Other berries include blueberries, grapes and elderberries, currants and gooseberries.

Fruits Classified as Vegetables
Many of what cooks classify as vegetables are actually fruits. Simple succulent vegetables include cucumbers, summer squash, winter squash and pumpkins. The hard casing, or skin, surrounding the flesh is the pericarp.

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Grilling How To: New Ideas From Cleaning Your Grill to Non-Stick Fish

I'm inspired to create this "Grilling How To" because outdoor cooking season is now upon us! It's my favorite cooking time of the year, but before I actually get grilling, I'll have to inspect my barbeque and decide whether it will survive another summer.

My poor, poor barbeque grill, it took some abuse this winter. It had snow piled on top of it, freezing temperatures, spiders, dust, and carbonized pieces of last year's hamburger spend an intimate winter with it.

A clean grill means that dirt and debris aren't stealing heat from your food. For the most efficient and successful outdoor cooking this summer, start with these basic maintenance tips.

There are three basic areas that you'll want to inspect, clean and repair before you start cooking outdoors this year.

The Gas - Liquid Propane (LP) gas grills are potentially dangerous because of the flammable nature of the LP.Inspect the LP canister for leaks or breaks. With some soapy water and a soft-bristled paintbrush, brush the water on the areas where the tank and gas lead are coupled. Also brush valve stem and valve of the tank. Bubbles indicate gas leaks and should be repaired immediately.Be sure you have enough gas. Unless you have a pressure gauge on the tank, the only see how much gas you have is by weight. The average canister weighs 18 pounds empty.The Grates - Clean and inspect the cooking grates for wear, rust, or remnants of July 4, 2010. This includes the lava rocks that are suspended above the burner. Vacuum the grates, rocks and bottom of the grill to remove debrisThe Burner - The most important part of your grilling often goes neglected. Remove the I-shaped or H-shaped burner from the grill and inspect the propane holes for wear. If it has deteriorated such that the holes have joined together, making a large hole, this is potentially dangerous and the burner should be replaced.

With a clean grill, you'll enjoy your grilling, how to make it better, and appreciate the cooking season more fully because your equipment will allow your true outdoor cooking talent to shine through, and one of my favorite things to cook outdoors is a basic hamburger.

I can grill hamburgers perfectly because of the control I have over my grill's heat. The outdoor barbeque is the hottest cooking element most of us have available in the home, but that doesn't mean it always has to be used at the highest flame.

I can alter the heat in my oven. I don't always cook at the highest set temperature indoors. I can control the heat on the stove-top burner. Not everything is cooked to a wild violent boil.

The same theory can be applied to steaks for grilling or when you grill hamburgers. The secret to success in grilling, how to change the type of heat that is cooking your dinner, and knowing when to switch cooking methods, is the key.

While most people use their grills strictly for direct conductive heat, it can also be used like an oven with indirect heat. Rather than letting your hamburger burn on the bottom while it remains raw in the middle, change the grill heat to a method that will finish the cooking without creating a hard crust.

By turning one side of the grill off, moving the meat away from the direct flame, and closing the grill lid, I've created a softer convective environment for cooking. Now I can grill hamburgers that have attractive grill marks, but are consistently cooked throughout.

The ONLY way to tell if your patties are done is with an instant-read thermometer. There are many old-wives tales about unquantifiable ways to tell doneness of grilled items. Touching your cheek or palm and comparing it to the meat is absolutely useless.

Finished Beef Temperatures:

Rare 130F 55C
Medium 140F 60C
Well 150F 65C
Hockey Puck 160F 70C

You can grill hamburgers that everyone raves about when you control the heat you're cooking them with. Softer indirect convective heat can help retain moisture and flavor without the potential of charred exterior and grill flame-ups of the intense direct conductive heat of the barbeque grill.

However, delicate products like fish are much different than steaks. Because white fish filets are so delicate and your barbeque is so intense, when the two meet the result is burned, dry fish that is destroyed when it sticks to the grill. But, changing your grill's heat is also a grilling how-to for cooking fish without it sticking to the grates.

The cause of delicate products sticking to the grill is the same thing that gives you attractive marks when you grill hamburgers or steak, the coagulation of proteins and caramelization of sugars.

Coagulation is the stiffening and shrinking of proteins. That's why your grilled hamburger is considerably smaller than the raw burger you started with. Caramelization occurs when sugars reach 320F / 160C and turn brown.

However, fish is much more delicate than steaks for grilling, and need to be treated differently. Technically, fish proteins will coagulate before sugars caramelize, stiffening and shrinking around the grill grates, holding on tightly.

By the time you've achieved the grill marks and caramelization of sugars that will release the fish from the grill's grasp, it's too late. Your fish is burned.

How to grill fish without sticking lies in changing the way your grill is delivering heat during the cooking process. By turning one side of the grill's heat off, and placing a pan of water on the opposite side, and closing the lid, you can create a moist, indirect conductive cooking method to delicately cook the fragile fish.

When you place the fish on the indirect-heat side of the grill, you can cook with the confidence that you're not subjecting the soft proteins to the intense dry heat of the barbeque. With this method, you'll know all the grilling how to so you can grill fish confidently without leaving most of your dinner stuck to the grill.

My best grilling how-to advice is centered around controlling the heat of your barbeque in the same way you would when cooking indoors. Don't ALWAYS cook on high, and treat delicate items in a delicate manner.

Chef Todd Mohr has helped thousands worldwide discover the joy of cooking without recipes. His eye-opening FREE No Recipe Report reveals the 16 Cooking Rules You Should Never Follow (because they're ruining your food!).

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Basic Dining Etiquette

By Catherine Gray Catherine Gray
Level: Platinum

Catherine Gray is the President & Founder of Inside-Out Beauty, LLC, a full service image consulting company that enables clients to achieve their personal and/or ...

When it comes to business or social functions over dinner, no one wants to appear to have poor dining etiquette and risk losing a potential client or offending those around you. Unfortunately, many people's everyday table etiquette is not enough to make a good impression at formal dinners.

These are some basic dining etiquette rules that many of us know, but fewer of us employ. These tricks can help you make a better impression the next time you are asked to a formal dinner.
Take small bites - Often when attending a formal dinner, you will be asked to converse with those around you, especially during business functions. Smaller bites allow you to chew through your food faster, allowing you to respond quicker.
Chew with your mouth closed - This goes in conjunction with taking smaller bites. Many individuals take bites of food that are too big, and result in their making chewing and smacking noises. This is a rather unpleasant sound to be heard, so make sure you chew with your mouth closed. In addition, the visage of seeing someone chew with their mouth open is rather unpleasant as well, and should be avoided at all cost.
Don't eat with your hands - For some reason people still pick at items on their plate with their hands, even though mothers across the world have told their children while growing up not to eat with their hands. While I admit there are certain foods that require the use of hands while eating, generally speaking they are unlikely to be served at a formal dinner or a nice business meeting. Even Japanese food should be eaten with chop sticks, and dipped into soy sauce fish side first, not rice side first.
Don't put your elbows on the table - Another dining etiquette rule touted by mothers across the world, the act of resting your elbows on the table is generally a sign that you are tired and/or bored. This is generally not the impression you want to give others while you are attending a formal dinner.
Watch your drink - Unless at a celebratory function like a wedding, drinking in excess is generally not the best social form, especially when conducting business over a meal. At most you should have two drinks during a business function as you still have to be accountable for your words and actions.

Remember dining etiquette consists of rules that are made to ensure that everyone, including you, has a good time. Therefore, remember to relax and have a good time while you're out.

Catherine E.P. Gray is the President & Founder of Inside-Out Beauty, LLC a full service image consulting company based in New York City that enables clients to achieve their personal and/or professional image goals by addressing all the interrelated aspects of one's image.

For more information on Inside-Out Beauty and how they can help you achieve your goals, please visit http://www.insideout-beauty.com/

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Article Submitted On: May 17, 2011

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Chilli and Chilli Oil in Chinese Cuisine

Chilli is famous in Chinese traditional medicine for its properties: it can help improving poor digestion and increasing appetite. It also has, however, its disadvantages: possible diarrhea or stomach pain.

There is a famous Chinese saying: if a pregnant woman has a strong desire for chilli, she will most likely have a daughter. Also, pregnant women should not have too much chilli, otherwise the child will have very bad temper.

In China, different regions have different kinds of chilli. Of course, the most famous one is Sichuan's chilli, which is well-known worldwide.

When I went to Sichuan for collecting data for my university graduation work, even me, who could have just chilli and bread for a meal, found it difficult to take. Every single dish in Sichuan had chilli in it, even egg fried rice was not an exception.

Apparently, it is because of the damp weather in Sichuan that people love to have chilli and have a good sweat to get rid of the dampness in their bodies. You may think that someone having so much chilli would have really bad skin. Quite the opposite, all the Sichuan girls I have met had the most smooth fine skin I have ever come across.

The spicy chilli in Sichuan regional food is different from the chilli we would normally find. Their chilli is not only just the red or green chili we normally use, but, and most importantly, it is comes from 'Sichuan peppercorn'. Authentic Sichuan food is always characterized by the taste of its chilli.

This is how Sichuan chilli tastes: at first, it is difficult to tell that it is actually spicy, but after chewing and before swallowing, a mixed 'chilli (cold)' and 'hot spicy' feeling starts spreading out through mouth and throat. It is difficult to describe, you have to try it, you will know what I mean.

When people come to talk about chilli in Chinese food, they often forget about the chilli in Northeastern cuisine, since its chilli is not as famous as in Sichuan or Hunan. We do have, however, many dishes with chilli, and chilli oil can be seen in almost every restaurant.

I always like to have some chilli oil at home. It is useful for cooking dishes, preparing salad, or eating with dumplings or noodles.

Here's how to make chilli oil from scratch.

Ingredients

Soy oil or vegetable oil.Crushed red chilli or whole red chilli (the latter one is more spicy).

Preparation

Pour 1 cup of oil in a heated wok (depends on how much you want to prepare). When the oil is hot, put the chilli in the wok. (I used 1/4 cup of crushed chilli). Let the chilli get a little bit burnt (you can see the change of the colour or can smell it). Turn off the fire, let it cool down, and transfer a bowl or a bottle for later use. If you don't like the chilli pieces in the oil, you can use a sifter when transferring the oil.

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5 Facts About Bread

Does Bread makes you fat?

Due to many diet fads over recent years carbohydrates such as Bread, Potatoes and Pasta have received some bad press and many of us are now cautious about how much we consume of these food types. However, often it's more about what you spread on, pour over or cook these foods in that results in the high calorie intake rather than the food stuff itself. Strip off these high fat extras, such as cheese, butter and oil and what you are left with could actually be helpful in your quest for a healthy diet. Bread, for example, if you opt for the wholemeal kind which has more fibre than white bread, will help to fill you up for longer making you less likely to snack between meals. Take this one step further and why not bake the loaf yourself, then you know exactly what ingredients you are consuming. You can either oven bake your bread or use a bread maker.

Why does Bread go Mouldy?

Moulds are a type of fungi and their spores float about in the air all around us. Because mould grows rapidly in warm, moist and dark places when it lands on bread it can have the perfect environment upon which to thrive. The mould can then reproduce by sending more spores into the air and in no time your bread will be covered in an unsightly grey/greenish growth. So how can you avoid your bread going mouldy? Essentially you need to do your best to keep it dry and cool. Many people attempt this by storing it in the fridge. Personally I find that this tends to dry the bread out too much. Freezing is another option; if your loaf is sliced then you can just defrost several slices at a time. Great for toasting but not so good for sandwiches as the bread can be left moist during the defrosting. The other alternative is to invest in a decent bread bin. Having researched this it seems to me that a terracotta or grazed crock is a better choice than a wooden bin. This is because those sneaky little spores can hole up in the warm wood and jump out when you put in a nice fresh loaf. The use of Sourdough will also help to naturally preserve the bread if you are using a bread machine. Interesting to note however that moulds are not all bad and some can actually be good for you. Did you know that penicillin, a form of antibiotic, is a mould? That said I would certainly not recommend encouraging any form of mould in your home!

Bread Machine versus Oven Baked.

There is nothing like the smell of freshly baked bread and I certainly prefer the taste of a home-made loaf over one bought from a shop. That said the convenience of shop bought loaf means many people still buy commercially baked bread from their convenience store and miss out on the benefits of home baked loaf. My answer to this is to invest in a bread machine. You won't look back! I think it's fair to say that most people would prefer the taste and texture of an oven baked loaf. Additionally, the crust is often superior when the bread is cooked in the oven. However, for me it's all about time and when it comes to ease of baking a bread maker just can't be beaten. The reason for this is that you can put all the ingredients in and leave the machine to do the rest. No need for mixing, kneading and all the hard bits. The other benefit is that if you really do love the oven baked look then you can use the bread machine for the majority of the making and baking process and pop the loaf in the oven for the final ten minutes. These days bread machines come fully loaded with feature such as delayed start, allowing you to wake up to the smell of freshly baked bread and beeps to indicate when to add raisins etc. When I found out I had a wheat intolerance it was essential that I avoided gluten in my diet. With a bread machine you know exactly what ingredients you are adding, and therefore consuming, so can also feel rest assured that you are avoiding all the preservatives and additives often found in modern day foods.

Why does bread always land butter side down?

Let's admit, it's happened to all of us at some point, you make a lovely slice of toast, smothered jam or dare I say it Marmite, and then it slips from your hand and always seems to land on the floor spread side down! Murphy's Law? Well actually, no. There are a number of factors that contribute to this frustrating event and it's all down to physics. As well as being influenced by the height from the floor (did you know if you drop it from twice the height of your counter top it's much more likely to land butter side up - try it!!), the size of bread can also have an affect. As can the angle when its dropped (usually its being held on one side only so it begins to tip as soon as you let go). However it's mainly down to gravity and the fact that the weight of the side with spread on will gravitate faster than the side with no cover. So if your buttering up, keep a tight hold on your toast!!

Bread Machine history.

Archaeologists have found evidence of bread making from as far back in time as 8000 years ago and bread is a food that a huge number of cultures and races have eaten as a basic form of sustenance across the globe. But when was the bread machine actually invited? The year was 1986 and it was a Japanese company that released the world's first Bread Maker. The company was called Matsushita Electric Industrial Co. and is now better known as Panasonic. The original bread machines baked what was often considered an unusual loaf being vertical, square or cylindrical in shape. These days however, the result produced is more commercial in look, commonly horizontal and rectangular in shape. There are now a huge variety of Bread Makers on the market and if you are considering purchasing one its worth reading through some Bread Machine Reviews to help you understand which one may suit your requirements and help you to find the best bread machine for you.

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A Quick Look at the History of Craft Brewing in the US

For many people, the rise of craft beer in the US is a recent thing. For those long accustomed to the offerings from major breweries like Anheuser-Busch and the like, craft beer might seem like a new novelty. It's not. Craft beer actually has a pretty lengthy history here in the States, dating all the way back to before Colonial times. Here's a quick look at some of the country's beer history to give you an idea of just how rich our brewing heritage really is.

Beer Predated the Colonies

One surprising fact that many people don't know is that beer was actually being brewed in the US before the first European settlers set foot on the North American continent. Quite a few Native American tribes had special concoctions that used maize (corn), sap from the birch tree and water to make a primitive form of beer.

The Colonial Times

An interesting fact about American history is that the Pilgrims decided to land at Plymouth Rock not because that was their destination, but because they were running low on beer aboard the ship. From that point on, brewing was a major part of the budding nation. Benjamin Franklin, George Washington and Thomas Jefferson (and most of the other Founding Fathers) were also big fans of beer (mostly ale) and most of them also brewed their own. Both Jefferson and Washington have had their personal beer recipes revived recently.

Breweries opened up all around the nation. New York supplied most of the nation's hops needs and the state also became a major center for brewing. Of course, there were hundreds of breweries scattered all over the growing country.

Prohibition Fails to Kill Brewing

Prohibition was a dark period in American history for beer lovers. It lasted for quite some time (14 years) and during that time you had to go to great lengths if you wanted to enjoy a cold brew. However, it failed to kill the love for beer and brewing that has always been part of the American culture.

The Repeal of Prohibition and the Future

With the repeal of Prohibition, beer was once again available to Americans. The growth after Prohibition was slow going though. It took quite some time to make up for those years when beer was an illegal substance. Things are looking better now. Currently, there are almost 2,000 craft breweries in the country, with more starting every day.

Poto Cervesia,
Dustin Canestorp

Dustin Canestorp is the Founder and General of the Beer Army. Join the ranks of the Beer Army at BeerArmy.com. Take a stand and let the world know your position. If you are going to drink, drink BEER!

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Five Kinds of Healthy Food Recommended by Nutritionists

1. Olive oil
Olive oil contains a large number of monounsaturated fatty acids, which are very beneficial to human health. It is especially important for the protection of heart. Researchers have found that, compared with saturated fatty acids, monounsaturated fatty acids can effectively reduce the risk of heart disease. However, this is not the only benefit of olive oil. American experts point out that, olive oil contains some anti-inflammatory protein composition, which has the same effect as the anti-inflammatory ibuprofen, so it can help alleviate the pain and swelling.

2. Black beans
Black beans can make people feel energetic and will not feel hungry for a long time. There are mainly two reasons: Firstly, black beans contain a high content of fiber, which can effectively fill your stomach and bring you a sense of satiety; Secondly, black beans contain a kind of carbohydrate with complex structure. When this carbohydrate transforms into energy in the body, it can keep you energetic all day long. What's more, the same as meat food, black beans also contains a lot of protein, but they don't contain any saturated fats which are widely present in the meat food.

3. Green tea
Green tea has a lot of health-care effects on human body. For example, it can resist against cancer, help lose weight, delay Alzheimer's Disease, and so on. In addition, research has found out that, green tea also plays an important role in the prevention of radiation. As a result, it is a good choice for those office workers who have to sit in front of the computer all day long.

4. Egg
Nutritionists suggest that people should eat an egg every day. Egg contains various kind of amino acids (such as arginine, lysine, etc.), which are necessary for the growth of human muscle. At the same time, it also contains choline, which can improve the memory. Egg is one of the most abundant and reliable sources of choline. Experts point out that: "egg almost contains all the nutrients which are needed for the growth of human muscle.

5. Water
Nearly all of us know that drinking a lot of water is good on human health. This is because drinking plenty of water can expel the toxic substances out of the body, regulate body temperature, relax joints, prevent kidney stones, as well as transport the nutrients to various organs in human body. What's more, water also plays a role in weight loss. Drinking one or two glasses of water half an hour before the meal can greatly reduce the sense of hunger, thus reducing the intake of other food.

Lv Hongyu is the freelance writer for e-commerce website in the chemistry. LookChem.com is just a place for you to Look for Chemicals! Our LookChem provide the most convenient conditions for the international buyers and let these leads benefit all the business person.

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Lamb Recipes in Various Ingredients Methods

After you have arrived here with a search-engine, do not ever miss the entire informational article on Lamb and Mutton that includes lamb history, selection and storage, grades, and cooking tips. From basic roasted leg of lamb to exotic dishes, your cooking options abound. Lamb shanks, a cheap cut, cooks up heavenly with the crackpot.

Many people serve lamb with mint jelly, a classic custom originally utilized to disguise the strong flavor of mutton. Aficionados prefer an additional savory mint sauce (presented bottled in most cases imported from England) instead of the overly-sweet mint jelly. Please do not overcook that beautiful tender lamb roast! Cook it to some rosy-pink, medium-rare doneness, and you'll be thankful. Just like any recipe, you can modify it to satisfy your wants and tastes of your family.

This are classified as the Lamb recipes using different types of cooking

Coffee and spices provide a Mid-Eastern aromatic flair to delicious pan sauce served over lamb shoulder chops. This can be great served over cooked rice. The Preparation Time is 5 minutes; cooking time is definitely 30 minutes which similar to 35 minutes all in all.

Ingredients:

- 6 lamb shoulder chops

- Kosher salt and freshly ground black pepper

- 1 teaspoon (about) essential olive oil

- 4 Tablespoons (1/2 stick) butter

- 1/3 cup strong coffee

- 1/3 cup honey

- 2 Tablespoons Worcestershire sauce

- 1/4 teaspoon mace

- 1/4 teaspoon cardamom

- 1/2 teaspoon cinnamon

- 1/4 teaspoon curry powder

- 3/4 teaspoon fresh lemon juice

Preparation:
Season lamb chops with salt and pepper. Heat much, deep skillet over medium-high heat. Add essential olive oil and swirl to coat the bottom of the pan. Sear lamb upon each side, turning just once. (Do that in 2 batches if you need to, adding a little bit more essential olive oil if needed.) Eliminate to the platter.

Reduce heat to medium-low. On the same skillet, add butter, stirring until melted. Whisk in coffee, honey, Worcestershire sauce, mace, cardamom, cinnamon, curry powder, and fresh lemon juice, scraping up any browned bits in to the sauce. Provide a boil and simmer for three to five minutes, until thickened.

Return lamb shoulder chops into the skillet together with any accumulated juices. Use coat with sauce and simmer for 2 minutes to reheat before serving.

Ingredients or some kinds of preparation.

Ground lamb, feta cheese, olives, herbs, and spices make piquant meatballs perfect for sandwiches possibly a sauce for pasta or simply just for an appetizer. The Preparation Time is 15 minutes; preparing food period is simply 10-20 minutes which equal to 25 minutes in general to finish the cooking.

Ingredients:

- 3 slices bread, country-style white or whole-wheat

- 2 pounds fairly lean ground lamb

- 1/4 pound feta cheese, crumbled

- 1 cup kalamata olives, pitted and chopped

- 1 egg, beaten

- 1/2 Tablespoon cinnamon

- 1/2 teaspoon hot red pepper flakes

- 3 cloves garlic, crushed

- 1 bunch cilantro, chopped

- 3 Tablespoons olive oil

Preparation:

Cut the crusts through the bread; soak the slices in water, wring them out, and crumble them. Using your fingers mix the lamb well, with all the bread, feta cheese, olives, egg, cinnamon, hot pepper flakes, garlic, and cilantro. Form into 10 large meatballs.

Inside the heavy fry pan, cook the meatballs within the organic olive oil until crisp and brown somewhere; then turn and brown the balls on every side, a maximum of ten minutes, on the relatively high temperature. The meat must be rare.

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The Right Way To Follow A Low Carb Diet Weight Loss Program

You will find there's a substantial underground buzz to the theme of low carb diet plans these days. At present it's still underground because of the fact that it flies in the face of "conventional" wisdom about fat, cholesterol, coronary disease, putting on weight, weight reduction and also diabetes. So as to take hold of low carbohydrate weight loss programs you should abandon all you assume you understand about balanced and healthy diet. So, the normal zeitgeist regarding balanced eating states that fat isn't good, in particular saturated fats, so you must fill up on lots of fruit and veg (5 per day) and whole grain products. This is typically considered to be the obvious way to eat to lose excess fat and safeguard your heart.

Supporters of low-carb weight loss programs claim that there is actually little or no proof to support the theory that dietary fat leads to us to become fat and harms the heart. Low carbers are saying that it's carbs and that is changed into body fat principally from the action of the hormone insulin. Although this is counter-intuitive in that it's so easy and simple to consider that dietary fat produces body fat, it can appear to be the case. So low-carb weight loss plans are not only reduced in carbohydrate, but moderate in protein and moderately high in fat. The low carb dieter's body changes from regarding glucose as its principal source of fuel, to using fat for the purposes of energy. The lower consumption of carbs ensures that very little insulin is generated by the pancreas, and therefore insulin cannot push blood glucose into the fat cells for storage as fat.

Insulin is of course linked with diabetes, and diabetes type 2 (adult onset) is linked to fat around your belly. It is currently believed that the diabetic doesn't bring his or her illness on herself simply by unnecessary eating and getting fat, but that fat around your belly and diabetes are a part of the same affliction. Low carbohydrate diets are wonderful for curbing diabetes as well as for blocking it, because it seems that the beta cells within the pancreas (the insulin suppliers) are finite in the potential diabetic. By continuing to keep carbs and sugars small, the beta cells may avoid getting burned out and depleted by the constant demand within the body for insulin.

Even though locarb diet programs are very important in the majority of individuals minds as a fat reduction tool, serious low carbers view it as a long-term lifestyle and a method of eating for life. Some considerable fat loss can be carried out, quite stunning in many cases, yet ultimately low carb is a life-long path and fat burning may have its pros and cons within that journey. Sometimes the diet plan has to be modified if further weight loss is to be reached or held. One thing is for certain, you will not maintain your weight or blood sugars firm by yo-yo-ing from low carb diets to a high carb diet. If you just think you could get back to eating cake and bread after having shed lots of weight by low-carbing, it will eventually pile back on again rapidly.

Low carb diet plans are a commitment and a very daunting one for lots of people, who love their bread, rice, pasta, cake, potatoes, and so forth. Many people who do manage to embrace locarb programs realize that just like alcoholics they can certainly not go back to their old ways. They really feel so much better when separated from the mood and energy swings engendered by the see-sawing of high and low blood sugars, it is of great benefit. Your appetite and cravings are reduced.

Also, a standard reaction from people not really knowledgeable (like Doctors) is "Whooaa! Your cholesterol must be through the roof!" It's not easy in words of just one syllable to spell out that total cholesterol readings are meaningless, and that HDL and trigylceride readings will be the authentic standard of good heart health. These kinds of readings tend to be fantastic in those adhering to locarb meal plans, confounding their critics.

Low carb diets came to popularity a number of years ago with the Atkins Diet plan. Those opposed to to his radical concepts were able to discredit his research and convinced most people this appeared to be merely yet another harmful fad diet, just like the cabbage soup diet something like that. Also low carbohydrate weight loss programs had been branded high protein, (whilst in truth they must be moderate in protein) and protein was reported as triggering kidney damage. Genuinely there is no evidence of protein brings about kidney problems, and anyway - low carbohydrate eating plans are much more groundbreaking than this, in that they're high in fat, which includes saturated fat. Devoid of the existence of excess carbohydrate, pure fats like butter, coconut oil, lard and olive oil can be safe, and they also increase feelings of satiety (fullness) allowing reduced carb weight loss plans to be a long-term lifestyle choice since the person doesn't feel half starved constantly!

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Are Effects of Energy Drinks - Boon or Bane?

The lifestyle of today's generation is changing and they are becoming more and more health conscious. It's driving people towards energy drinks because they feel that these drinks can help them a lot. These drinks are healthy beverages. There are different varieties that are available in the market, each differing from one another in many aspects. The difference lies in the ingredients used during the preparation of these drinks. For some people these drinks, after they consume them, prove to be quite effective. The results tend to be good for many. There are many who are satisfied with the affect that these drinks have on their body and tend to use them regularly as a part of their diet.

Though the energy drink is beneficial to health, there are numerous hazards associated with the consumption of health drinks regularly. The intake of these drinks on a regular basis leads to many health problems, in people. The hazardous effect of these drinks stays for a short time or it may prolong and affect the body for a longer time.

There are many drawbacks associated with such drinks but at the same time, there are health benefits also. It is hence advisable to choose the correct energy drink for oneself, the best being a drink with less caffeine. It is a recommendation that drinks must not be a regular item in the diet since that leads to a kind of addiction to these drinks and in the end, it becomes a health hazard. The effect of energy drink differs from one person to another. If you take the energy drink in a proper way, the negative effects are less. Some of the ingredients in the energy drink, such as stimulants, can affect heartbeat and there are chances that it affects blood pressure levels.

There are ways to prevent the harmful effects of these drinks. The problem lies in the manner with which people drink them and how much they drink. One should know the fact that energy drink is not an alternative for the lost energy of our body. It is not advisable to drink it when you do exercise. The caffeine, which is present in the energy drink, may cause dehydration. Never combine health drinks with alcohols. Energy drink is a stimulant, whereas alcohol is a depressant; when mixed together, it may lead to health hazards.

To conclude, we must remember that anything taken in the right quantity and right time is a boon, whereas the same taken in overdose becomes a bane.

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Tofu in Chinese Cuisine: An Introduction

I don't know how familiar you are with tofu. It is made from soy, and it is widely used across the whole of China. I still remember when I was little back in China, my mum would put a coin on my hand, and ask me to go to the street's corner to buy a piece of tofu.

The tofu was stacked in layers by wooden boards and because it was just freshly made, I could see the hot steams coming out from it. I started loving all sorts of food made from soy, and my mum felt a sigh of release: I never liked meat very much, and soy products could make up all the protein I might miss.

Many different kinds of tofu can be found in the markets in China. Although their taste is not very distinctive, their texture varies greatly. Different kinds of tofu can be cooked differently, and combined with different things.

Firm to medium-firm Tofu

If you want to make the tofu firmer, you can quickly boil it or steam it. This kind of tofu is well-suited for preparing Chinese salads. If you only just want the surface to get firmer, you can fry it with a little bit of oil.

Deep fried tofu is called 'tofu pao' (literally, tofu with bubbles). Tofu prepared this way could get 'spongy', and can easily absorb sauces, so it is good for soup. It can be purchased in the shops, but since it is easy to make, I normally prepare it myself.

If your tofu gets accidentally frozen, do not throw it away. Frozen tofu (called 'dong tofu' in Chinese) is widely used in the North of China. The Northern provinces in China get really cold in winter, so tofu could easily get frozen outside. Sometimes I miss this kind tofu, so I just leave the fresh tofu in the freezer for a few hours, until it is completely frozen, then take it out to defrost it for getting ready to cook.

Frozen tofu is traditionally cooked with pickled Chinese leaves. Its taste and texture is very similar to 'pickled cabbage' and nowadays it is very commonly used for Chinese hot pot.

Silken tofu

This kind of tofu is really soft, almost impossible to pick up by chopsticks. In the North of China is it often used in salad, soup, or together with preserved duck eggs.

Tofu nao

It is a kind of 'homemade' silken tofu and it is very traditional it the North of China. I still remember my grandma making it, and she used to tell the me many stories of having Tofu Nao when she was young.

Traditionally, it is made from soya milk. Add coagulant to get it firmer, then pour prepared soup on top of it, have it with a spoon. The common soup to go with it is eggs, Mu'er (Black Fungus) or Chinese mushroom. It is another common breakfast dish.

Dry tofu sheet

At least this is the literal translation from Chinese. It is very similar to tofu, but it comes as a sheet rather than a soft cube. It is one of most common soya bean products in the North of China, along with firm tofu.

It is normally made into salad or stir fried. The easiest way to use it is to spread some soy paste and put a piece of spring onion on the tofu sheet, roll it up; then, just enjoy!!

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Six Kinds of Food to Alleviate Stress Before an Exam

With the approaching of college entrance examination, the students are under great pressure. They begin to feel more and more nervous and anxious. At this moment, besides psychological guidance, parents can provide them with some kinds of food in daily diet, which can relieve psychological pressure and ease emotional tension, so as to help the students keep a healthy psychological state before the exam. Such foods mainly include the following six kinds:

Firstly, milk:
Milk is one of the major sources of calcium. Calcium is a natural stabilizer for the nervous system. Research has proved that when people are under certain pressure, the amount of calcium which is discharged through the urine will increase. As a result, students must pay attention to choose the food which contains a high content of calcium, such as milk and yogurt, which can help stabilize their mood.

Secondly, banana:
Banana contains a special substance, which can help the brain produce serotonin. Serotonin can make the mood become stable and happy. In addition, banana contains a large number of potassium, which can make the blood pressure stay at a normal level. At the same time, the magnesium contained in banana also has the effect of relieving psychological pressure and easing emotional tension.

Thirdly, citrus fruits:
Eating more foods rich in vitamin C also has the effect of relieving psychological pressure. The main source of vitamin C is fresh fruits and vegetables, including citrus fruits and tomato, which are the best source of vitamin C.

Fourthly, millet congee:
Millet congee contains a variety of amino acids required by the human body. At the same time, it also contains many other kinds of nutrients, such as high-quality protein, all sorts of minerals, carotene, and so on. What's more, experts have pointed out that, often drinking millet congee can regulate the endocrine system of human body, as well as relax the nerves.

Fifthly, black tea:
Black tea has the effect of reducing the secretion of stress hormone in the body. As a result, drinking a cup of black tea everyday is helpful for relaxing the nerves and relieving the tense feeling.

Sixthly, whole-wheat bread:
Whole-wheat bread contains a variety of amino acids and organic acids, which not only can relieve psychological pressure, but also can ease emotional tension. What's more, it is also rich in vitamin B, which has the effects of maintaining the health of nervous system, eliminating anxiety, and promoting sleep.

Lv Hongyu is the freelance writer for e-commerce website in the chemistry. LookChem.com is just a place for you to Look for Chemicals! Our LookChem provide the most convenient conditions for the international buyers and let these leads benefit all the business person.

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Why Grass Fed Beef Makes The Best Steaks For Grilling

The best steaks for grilling are the ones that will return the best flavor and nutrition while retaining moisture and tenderness. To accomplish the best results, I always start with the best ingredients I can find.

Because grilling is direct, conductive, intense heat, it will never tenderize a steak during cooking. For the best beef meal, you need to start with the most tender and flavorful beef. You needn't use heavy marinades or even long cooking times when you begin with the best ingredients. You don't even have to worry if you have the best grill or not. Better ingredients are easier to cook, it's a fact.

John Wood of US Wellness Meats is a fifth generation cattle rancher who has broken from traditional thinking and stopped feeding corn to his cows. The natural foraging diet returns a more flavorful steak that is higher in nutrition and even cooks faster!

This method of raising cattle goes back as far as cows and farmers, and is better for the animal, the land, and human beings. John's pasture is separated into 36 paddocks, and the herd is moved from section to section to dine on fresh, nutrient rich clover and grasses.

"It's cookies and ice cream time," says John as the cattle hurry to the undisturbed pasture for an afternoon snack, "the energy in the grass is highest at 4pm, so that's when we move the herd".

To over-simplify the explanation, John Wood and grass fed beef farmers like him use the cow to convert grass energy into steaks for grilling for human beings. Cows have 4 stomachs, the first is a fermentation stomach called the rumen. It breaks down the grass to digestible material.

Bacteria in the rumen help in this natural process that keeps the cows happy and healthy. However, most beef for slaughter in the US spends the last weeks of their lives being fattened with steroids and corn.

The bacteria in the rumen don't like corn as well, causing sickness in the animal, causing the rancher to give it antibiotics and other un-natural elements. This is a vicious cycle that harms the animal, the planet and human beings. Even if you're unconcerned about those things, the steak has much less flavor too.

The result breaks all conventional thought about having beef as the main part of your diet. There's a prevalent belief that eating too much red meat is bad for you. This may be the case when we're talking about feedlot beef that's fed corn, however the opposite is true of grass fed beef.

Grass fed beef has an ideal Omega 6 to Omega 3 ratio of 2 to 1. This is equal the nutritional qualities of fish. This type of steaks for grilling has 1/3 less calories than grain-fed beef, contains no antibiotics, no hormones and has 4 times the CLA than grain-fed beef.

What's CLA? It's Conjugated Lenoleic Acid. It's believed to be an anti-carcinogenic, increases lean body mass, prevents arteriosclerosis, and slows or halts the onset of diabetes. Grass fed beef produces higher levels of CLA than grain-fed beef and can play an even more prominent roll in cancer prevention than fish oils.

The best steaks for grilling are the ones that will nourish your body and senses most completely. Grass fed beef farmers like John Wood are working hard to supply wholesome, natural food products that improve our health, not endanger it.

See the grass fed beef interview video with John Wood of US Wellness Meats

Chef Todd Mohr has helped thousands worldwide discover the joy of cooking without recipes. His eye-opening FREE No Recipe Report reveals the 16 Cooking Rules You Should Never Follow (because they're ruining your food!).

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Sweet Nostalgia - A Kid in a Candy Shop

First off, it's important to warn you that, like shopping at the supermarket, you should never write an article on an empty stomach. Especially one that talks about food.

I am eating hot crumpets, with a light smattering of butter on top. Salivating yet? This simple act has taken me on a journey home. I am in my mom's kitchen and it's tea time on Sunday afternoon. I am moaning about being hungry and she says something about kids in Africa and I say I'm still hungry. So out come my lovely toasted friends. There has to be cheese on top too. The very smell of them and the act of popping them in the toaster reminds me of these safe times in the bosom of my fabulous mother, now sadly deceased.

I begin thinking about how food can create such intense associations with memory. We were not fancy eaters in our house. Indeed, I don't think a piece of pasta passed my lips until I was a grown woman. My parents did not understand it at all. "Foreign muck." (Not the opinion of the writer I hasten to add, whose avarice for Italian food has resulted in a wardrobe full of unwearably snug outfits). Whilst I think about this I am taking a short break to feed my face as I have now made myself hungry and it's lunchtime.

OK, I'm back.

In particular, I am thinking of childhood sweets. Candy. Call it what you will, it's a timeless treat for a child with wide eyes and an appreciation of colour.

Our local sweet-shop as kids for my brother and me was the newsagent. As for many kids in the UK in the 70s we were often given 10p to buy a little white bag of goodies, which we could happily cram full of ha'penny yummies for that tiny amount!

Frankly, looking back now, almost all of the sweets we used to eat have disappeared - perhaps this is because they were almost entirely inedible or unethical! Take Parma Violets for example. Whose stupid idea was that?! Sweets that taste like perfume? They smelled like my nan (whom I adored by the way - and I suppose it was better than wee).

These long thin paper-wrapped tubes seemed to overtake the traditional 'quarter' of sweets in a 3-cornered bag. Refreshers were a family favourite. "The fizz that gives you whizz" was the tagline (sad I know) and featured a granny on speed (or Refreshers presumably). No wonder our parents were reluctant for us to eat too many of them.

My favourites were Sweet Cigarettes. Now, let me tell you how my 11 year old feels about this revelation. Disgust, mild amusement and total disbelief that the manufacturers had the audacity to name them that way, and that we were allowed to buy them. My, how times change! Not only did we buy them (in bulk on occasion) but we pretended to 'smoke' them as if they were real. If I remember correctly they even had pink tips to simulate burning ash!!! But, my, they were tasty. Your favourite cartoon character would be depicted on the front - lovely child-friendly packaging and advertising!

Sherbert dabs were another treat. Still sold today but in modern form. The old-fashioned variety would be a little white bag of loose sherbert (colour of your choice if you were lucky), accompanied by a stick of liquorice to dip in to it. More speed! I also remember the often forgotten Cherry Blobs, Pacers and sweet necklaces on elastic - you can wear it and you can eat it - who knew?!

The newsagent was a place where children skulked in corners whilst adults purchased newspapers, but when the counter was free, the great family of giant jars came into view. Cherry Lips, Wine Gums, Chocolate Eclairs and Chewing Nuts, Honeycomb and 'Millions'. What a feast for the eyes!

When all was said and done, however, there was one particular sweet which has not only survived the test of time, but has probably been present at most of the defining moments of my progression through childhood. It was there when I fell out of a tree. It was there when I followed my brother and his mates on their Chopper bikes, frantically trying to keep up. It was there when I broke my arm on my plastic roller-skates. Of which old friend do I speak so fondly? It is the humble Bubble Gum.

Always pink and always individually wrapped. I must have chewed a thousand of them and swallowed around 500. This gave my mother grave concern for a number of reasons. One - she had no idea whether there was really any danger in eating the stuff, but she was highly superstitious anyway, so urban myths about stomach entanglement didn't really help. Two - I was, at that stage of my life, a hair sucker. I used to put chunks of hair into my mouth and chew it. It was a bad habit and at moments of great stress I occasionally still regress to hair sucking (feel my shame). My mother was convinced that the combined result of hair balls and sticky bubble gum entering my stomach would surely render me instantly comatose. There was no choice - the hair sucking had to go.

Food plays a great part in our lives, of course, but the extent to which it is present in our nostalgic imagery is fascinating to me. Evocative of a past era, a carefree childhood perhaps? Or maybe, like me, you are just plain greedy...

Helen Spencer, Founder of http://www.saveeverystep.com/ is a mother and step-mother and ex-corporate who gave it all up to launch a website to encourage others to capture their family memories whilst they still can.

Passionate about family nostalgia and the preservation of our memories for future generations, Helen decided to launch the website after the sudden death of her mother and her subsequent discovery that she was pregnant. She wanted to find a way to 'connect' her new child with his grandmother. so that she would be more than just a nameless face in a box of old photos.

SaveEveryStep enables families to capture the memories and events of all their lives in chronological order on a timeline, which can be enriched with photos and words, then shared online. The site is free to use and takes family nostalgia to a whole new level.

Your lifetime on a timeline....a virtual time capsule crammed full of precious memories to be opened at a later date when they are all but forgotten...

Article Source: http://EzineArticles.com/?expert=Helen_Spencer

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The History of White Flour

Before 1870 there was only stone ground wheat. By 1880 all stones had been replaced with iron, steel, or porcelain rollers throughout Europe and America. It marked the beginning of the industrial revolution of our food. Refined flour was the first fast food so to speak.

Before the industrialized roller-milling revolution, the ground white flour could only get just so white. You see grinding removed the bran from the wheat berry and therefore most of the fiber, but it didn't remove the germ, which contains oils that are rich in nutrients. The stone mills simply crushed the germ and released the oil. This tinted the flour a rather unappealing yellow grey (the yellow is carotene) which shortened the shelf life once it was exposed to the air. The flour soon oxidized and turned rancid. It didn't look or smell very nice after that and people didn't like it. However what they didn't realize was that the oil was where all the nutrients were, such as protein, folic acid, B vitamins, carotenes and other antioxidants, such as omega-3 fatty acids. It was probably the omega-3 that caused it to go rancid.

With roller milling came the ability to remove the wheat germ as well as the fiber, leaving behind a big packet of nothing but starch and a little protein. This starch hitting our bodies all at once causes our bodies to have a sugar rush. Now the pancreas has to kick into double time to keep up with this over load. Soon the pancreas gets worn out and you have diabetes. You also have an overweight population. But the good news for the population back then was that now everyone could afford white flour that would last on the shelves for many months. Before this only the rich could afford white flour.

Now not every little town had to have a water wheel in order to provide almost daily flour for everyone. Now since white flour could last months it could be ground far away and shipped. Now towns did not have to be by a stream or river. Now they could build a town anywhere. So America began to spread out.
The problem with this new white flour was that it was nutritionally worthless, or just about. As well as the wheat, the corn and rice flours suffered from the same fate. Wherever these refined flours appeared so did epidemics of pellagra and beriberi. Both of the diseases are caused by deficiencies in B vitamins, which were in the germ.

In the 1930s vitamins were discovered and scientists soon figured out why everyone was sick. So the government made it a law that B vitamins had to be added to the white flour. In 1995 the public health authorities ordered folic acid be added to the white flour as well. We are plagued with deficiency diseases such as diabetes, heart disease, and certain cancers. We also know that eating whole grains reduces the risk of these diseases. The choice is yours, but I feel that this nation needs to get back to eating real food.

We need to eat whole grains that are ground fresh just before they are used. The way to do that is with a wheat grinder. When you grind grain fresh it has a wonderful smell. You can smell the nutrients in it. Go smell your white flour. Go ahead go smell it! What did you smell? Nothing right? That's because the nutrients are gone and the flour is dead. When you grind your own wheat it is still warm when you make your baked goods. If you put it in bread the warmth of the flour activates the yeast and your bread will rise better and faster. Don't eat dead white flour your body deserves better than that. Only in America do we take real nutrients out of something and then replace it with artificial nutrients. Remember added chemicals can never replace what God put in, in the first place.

Visit the author, Gini Johnson at http://www.grainmillandwheatgrinder.com/.

She has 42 years experience grinding her own flour and making her own bread. Just in the last two years she had found out she is allergic to all grains but rice. She now has turned all her attention to making good and healthy gluten free treats. She was shocked at how much they wanted to charge for anything gluten free. She bought a new wheat grinder and started grinding her own flours. You can make your own bread too even if you don't know how to make bread or don't think you have the time. Buy a bread maker. The kind where you put in all the ingredients, set the timer and eat the hot bread. Gini wants to help you eat healthy.

We are the best source of affordable, yet well made grain mills on the market. Come check us out.

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Seasonal Beers - Summer's Coming

While it might seem that spring hasn't quite gotten into the act yet in your neck of the woods, summer really is right around the corner and some of the nation's best craft breweries are gearing up to make it a summer worth remembering. You'll find some pretty interesting seasonal brews on offer this summer, from breweries like Redhook, Goose Island, Metropolitan Brewing and Milwaukee Brewing. While not all of these will be widely available across the country, you can bet that you'll find at least a few worth trying.

Redhook's Seasonal Offering

This summer, Redhook is releasing their Redhook Wit. However, you'll find that they do things up right and apply that traditional Redhook twist. They've added fresh ginger to their wit, boosting the flavor and aroma significantly. At just 5.2% ABV, you can bet that you won't be knocked out having several of these in a row and the refreshing taste is just what you want on a hot summer day.

Goose Island's Summer Offering

While Anheuser-Busch might have bought out Goose Island, it seems that they'll stay in keeping with their craft beer roots (after all, they're still a craft brewery at heart). This summer, you can expect them to release their Summertime Kolsch. Flavored with lemon and offering hints of fruit, this is a great beer to enjoy any time during the summer. It's light, refreshing and pretty drinkable in a session. You'll also find they're bringing out their Rotweizen, which offers banana flavors and a deep red color.

Metropolitan Brewing's Summer Offering

If you enjoy a good Kolsch, then Metropolitan has something you'll love. Their Krankshaft brew offers fruit flavors and provides a nice, crisp taste. If you're looking for a lot of refreshment from the summertime heat, this is one beer that really delivers.

Milwaukee Brewing's Summer Offering

If you're looking for a monster beer to quench a monster thirst, then Milwaukee Brewing's Godzilla is just what you want. This is a really powerful beer, coming in at 10% ABV. That means it's certainly not a session beer, but doesn't mean that you can't enjoy it. Godzilla offers an infusion of two types of green tea and chamomile, as well as several other Asian spices. It's technically a witbeir though.

If you're looking for something to slake your thirst this summer, then America's craft brewers have something to satisfy no matter how big your thirst might be.

Poto Cervesia,
Dustin Canestorp

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How to Make Homemade Raw Butter and Whipped Cream

Nothing tastes as good as fresh homemade butter on your garden veggies or just made whipped cream to dollop on your home grown strawberries. You can make your own butter from raw cream from your cow or a share in a cow from a local homesteader. You can also use cream from the store if raw cream is not available, just remember, it doesn't have the same health benefits as raw cream. It can be a good place to start learning if you've never made your own butter before. Making your own ensures you avoid preservatives and additives that cause many health problems.

How to Make Homemade Whipping Cream

Pour the raw cream (any amount) into your KitchenAid mixer, blender or food processor. Add a few teaspoons of raw honey or cane sugar and a teaspoon of vanilla. Blend on high for about 2-3 minutes and stop when the cream has developed stiff peaks. If you go past this phase, you are on your way to butter, so don't over mix.

How to Make Homemade Butter

You do not need salt to make butter, but if you like flavored butter you can add sea salt or kosher salt to taste. You can also add minced garlic, 1-2 cloves, for garlic butter. Add this in at the beginning.

Pour the cream (any amount) into the mixer or blender and blend on high for about 5-10 minutes. The process will go through 3 phases: first the whipping cream phase, then the crumble stage where it resembles feta cheese, and then you will see the liquid splash out of the ball of butter. At this stage, turn off the mixer and remove the butter into a dish. Pour the liquid into a separate jar to use as buttermilk in your favorite recipes.

Take the butter into your hands and squeeze and knead like you would clay or playdough to remove more liquid. Shape as desired into a ball or use pretty butter molds.

Store your homemade butter in a jar or a butter bell on your counter where it will stay soft and ready to use. If you keep it in the refrigerator, it will harden and you will have to set it out several hours before use. Butter will keep in the refrigerator for 6 months and the freezer for up to a year.

Fresh homemade raw butter is healthy and delicious to spread on steamed vegetables and homemade breads. When you make your own butter and whipped cream, you know they are made with wholesome ingredients and can avoid dangerous additives and preservatives.

?2011 Shanna Ohmes

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The Right Cheese Can Be Hard to Find to a Fresh Eye

Picking the right cheese can be like trying to find a fine wine to go with a specific occasion. But this shouldn't be something to stress out about. Instead, embrace the decision making process. It is a puzzle you must complete, and your success depends on the response of your guests. I won't say there is no wrong answer to this problem. But, just remember whatever you choose; you're still enjoying a fine tasting snack.

I only mention there may be bad choices to this decision, because I personally experienced this in the past. A while back my girlfriend was making a dish; and, she new I enjoyed the flavor of Brie. However, she was making a pasta dish for me-stuffed shells. Turns out, Brie is a bad combination for this traditionally Italian dish. We both had a very small portion of this meal, before pulling a frozen pizza out of the freezer. She was so disappointed, but I didn't mind it too much. It wasn't her fault; she was simply inexperienced with gourmet cheeses. At the time, I myself could have made a similar mistake. And after all, cooking is all about experimenting with new flavors.

Anyways, that situation is why I write this article today. I want to help any new comers, hopefully not make the same mistakes as I have had in the past. But remember, not everyone is going to agree. What tastes great to one person might be rancid to another. So here are just a few suggestions and things to think about when picking your cheese.

When choosing cheese the best first approach is to consider the five categories of cheeses. One reason for this is because there are hundreds of different flavors, which makes taste a very difficult starting point. The five categories are actually the five different stages of the creation process. These categories are: fresh, soft, semi-soft, firm, and hard.

Fresh cheeses often have a milky taste to them as they are recently drained curds. Because it is so early in the process, fresh cheeses never have rinds on them. Goat cheeses are typically served this way. The fresh cheeses make up the bulk of spreads, including cream cheese; and, are most often used as spreads on crackers and breads. Therefore, fresh cheeses make great appetizers.

Soft cheeses consist of those which have been ripened but not aged. Due to this fact, many have rinds which are soft and easy to eat. These cheeses are typically smooth and creamy. Some well known soft cheeses are Brie, Camembert, and Feta. The first two are excellent for baking light pastries or adding to egg dishes, while Feta is a typical tasting addition to many salads, pastas, and poultry dishes. Soft cheeses usually make tasty spreads for crackers as well.

Semi-soft cheeses can consist of cheese that has been seasoned or unseasoned, and ripened or un-ripened. Theses are known for their smooth consistency and mild taste. And, they melt tremendously well. These cheeses work well when melted on sandwiches or in casseroles, and when added to salads. Some common semi-soft cheeses include: Monterary Jack, Havarti, and Bleu.

Cheese that is ripened as well as aged falls into the firm category. Most of the time firm cheese is rindless and tends to have a salty flavor. These cheeses are easy to slice and are great cheeses for hamburgers, melts, sandwiches, and crumble well for salads. Famous firm cheeses include: Cheddar, Swiss, and Gouda. Firm cheeses also traditionally make up those used for fondue.

The last category is hard. These cheeses have been both ripened and aged; and therefore, have a coarse, hard texture, which makes them easy to grate and shred. These rich, flavorful cheeses are ideal to enhance soups, salads, pastas, and casseroles. You might have guessed this is the category Parmesan falls into, as well as: Asiago and Pecorino.

Hopefully, you can begin to see how certain categories match certain dishes. As for flavor, try to think what types of seasoning you would use to spice up a certain dish. Then match those types of herbs and seasonings to what you are finding in the cheese. Never hesitate to ask the cheese merchant for a sample taste as well. The majority of these cheese vendors are more than willing to aid you in finding the best cheese to go with your meal.

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Nutritional Benefits of the Edible Bird Nest in a Nutshell

The legend of bird nest/swallow nest in Chinese cuisine dates back to the Ming Dynasty. According to the written literature, the great Admirals Zheng was known to be the first person who consumed the bird nest. After discovering its special effects in promoting the energy of his fleet of sailors, he brought back some for the Emperor.

Ever since then, the Chinese view bird nests as a delicacy in their cuisine. Due to its scarcity, it is sold at a premium price.

Swallow nests contain water soluble glycoprotein and amino acids. The glycoprotein promotes cell division. It is a rejuvenating agent. It also contains epidermic growth factor which promotes cell growth and tissue repair. Minerals like calcium, sodium and potassium are found in the swallow nest. Minerals are essential for the increase of body's resistance against diseases. It also contains antioxidants which basically helps in anti-aging. It retards the process of ageing.

Throughout the practice, the traditional Chinese medicine found plenty of beneficial effects in the consumption of the bird nest. It is very good for human lungs. It promotes quick recovery from lung infection. It is anti-phlegm and anti-coughing.

Many film stars consume swallow nest to maintain young and energetic look. The ladies particularly like to consume it because it assists in improving the skin especially facial complexion. It makes their faces appear bright and radiant.

For those who has just recovered from sickness, it is a best supplement. It speeds up recovery from the sickness. For instance, a patient who just gone through the chemotherapy treatment may consume swallow nest to speed up recovery.

The epidermic growth factor and glycoprotein increase cell reproductive capacity. It is good for pregnant women. However, it must be consumed about three months well before pregnancy to achieve the desired effects. The desired effects include healthier mother and stronger and healthier baby. It is also good for baby as it improves mental growth. Beside epidermic growth factor, it also contains mitogenic stimulation factor which can eliminate abdominal wrinkles which appear during pregnancy.

For the elderly, bird nest can be consumed as elixir tonic for longevity and good health.

It may help to release the stress through its medicinal effect. For smokers, it assists in improving the breathing system.

Swallow nest should not be consumed by certain group of people. Infants below 4 years old should not take it. It can be consumed by infants older than 4 years. It could be cooked longer to become porridge for the infants to take. The patients who contract influenza should stop from taking it. It however, can be taken by the patients who suffer coughing only. The patients who suffer from other sicknesses and without medical treatment should not consume the swallow nest. It should not be consumed by those who are allergic to protein.

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Almonds Roasted Vs Raw: Which Type Is Healthier?

Deciding to buy roasted or natural almonds seems to be a dilemma of many. It is time to determine which is truly better in the world of snack nuts. Kernels may be in the form of plain or dry roasted. Nuts prepared in oil are considered to be less healthy. Any package of nuts labeled as dry roasted has been dried by heat only. Added ingredients such as sugar, salt, and corn syrup also reduce the overall healthiness of these snacks. Nutritionally, these two are equally comparable in the amount of nutrients provided. Kernels prepared by dry heat without salt do have a lower amount of Thiamin. They must be dried at the right temperature for these amounts to be comparable. Too high of a temperature destroys a portion of the natural oils. This could possibly reduce their nutritional value. Heating inconsistency is not a concern when kernels are raw. They may be the safer snack if specific health benefits are desired. Try to stick with all natural nut snacks which have little to no added ingredients. There has been controversy as to whether the beneficial fats are affected during the roasting process. When it comes to almonds roasted vs. raw nuts, preference is the main determining factor for many.

Almonds Roasted: Some Existing Concerns

Almonds are a nutrient packed snack which offers health benefits when consumed. Healthy fats lower cholesterol and blood pressure. Nuts have been labeled as a heart healthy snack because of the nutrients they contain. The USDA requires raw nuts to be treated either chemically or with high heat to prevent Salmonella poisoning. Raw kernels are more difficult to digest and many times their nutrients do not get fully absorbed by the body. Almonds roasted with dry heat have a texture change which allows them to be digested completely. This factor can cause more nutrients to be taken in by the body than when raw almonds are eaten. Both contain many helpful nutrients including:

? Vitamin E
? Magnesium
? Copper
? Phosphorous
? Riboflavin
? Fiber

When salt, oil or other ingredients are not added, raw and roasted almonds have the same nutritional value.

Raw organic nuts do not have the concern of acrylamides. Heating to a specific temperature when the amino acid asparagine is present causes these chemicals to form. You can avoid this chemical by eating organic nuts. Almonds have the highest amount of amino acids. Almonds roasted with dry heat are often chosen because they taste better. Natural kernels may be roasted at home to avoid these chemicals or the chance of a nutrient loss due to heat. High heat has been linked to the breakdown of certain monounsaturated fats. These concerns add a twist to the almonds roasted vs. raw dilemma. Roasted do have better flavor, are easier to digest, and have the same general nutritional value. Raw provide less opportunity for nutrient loss, harmful chemicals, and have the possibility of reduced nutrient absorption. If the affects of roasting almonds are a concern, you may obtain a better snack by either purchasing natural nuts. Otherwise, both can serve as health promoting snack option.

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The Teenage Boy Diet

For several months now I have been on an exciting new diet called The Teenage Boy Diet. It's amazing. {NB Have you noticed that quite a few people seem to call practically everything amazing? Oh that movie was amazing. You look amazing! I heard the party was amazing! That rock is amazing! It seems to be the latest most overused word. The last one was Awesome. Oh - that tin of creamed corn was so awesome!}

But back to the diet. I am the sole creator and inventor of this diet. I take utter and full credit and am deserving of any and all royalties derived from it.

This is it, (it's quite simple, no need to take notes):

1- Eat anything you want to at any time of day in any quantities you desire.

2- {And this is Key}, While eating, stuff as much food as possible into your mouth, making your cheeks bulge like a chipmunks. Then talk. {Talking quite loud seems to have an additional benefit}.

3- Belch. Not a tiny little, hand over your mouth burp, but a gut wrenching, eat splitting, rip roarin BELCH...

4- Focus on the 6 main food groups:

~pizza, (any type)

~eggs, sausage (and/or bacon) and hash browns stuffed into a tortilla and eaten with (shudder) ketchup

~seasoned French fries

~ice cream (chocolate chip seems to be effective)

~cake, brownies, or cookies (any type)

~chips (any type)

5- Lay on your bed as much as possible strumming a guitar, mucking about with your ipod, talking on the phone, or texting.

Falling asleep at odd times of the day is also important. I assume it helps the metabolism in some complex, teenage fashion.

6- Get plenty of acceptable exercise.

Some examples of acceptable exercise would be:

~Playing call of duty or any other on line game. (Apparently they are exhausting).

~Talking about playing call of duty or any other on line game.

~Eye rolling.

~Saying Jeeeeeezzzz in an anguished, disgruntled tone (especially effective if combined with aforementioned eye rolling).

~Flopping off to your room in a huff.

~Riding a dirt bike.

~Talking about riding a dirt bike.

~Texting (great for working that nasty finger flab)

But, you may well ask, will I lose any weight with said diet? And I will answer truthfully:

No.

Though, if you are a teenage boy, you will grow like crazy, develop muscles in places you didn't realize you had them, and become amazingly strong.

If you are the mother of said teenage boy (and presumably not a teenage boy yourself) after a few days of this diet you will begin to feel absolutely horrible.

You will develop reflux, constipation, and odd palpitations at the most unexpected moments.

After a week or more none of your clothes will fit and you will be in despair.

This is the problem with the Teenage Boy Diet. The stupid thing only works for teenage boys.

Other than that it's quite popular. At my house at least.

Lisa Taylor is currently living life on the edge in the mountains of Utah. Mother of five, including "Girly Girl", her beautiful daughter with Down Syndrome, and four crazy boys, Lisa spends her days enjoying nature, writing, homeschooling, and searching for her passport in a no doubt vain attempt to one day escape to the Islands. (Which "Islands" make no difference whatsoever). Lisa records some of her family's adventures as well as her own (often sarcastic) observations upon life in general at her blog Its Own Sweet Will. http://www.neebeep.com/itsownsweetwillneebeepc/ She is a liberal living in a conservative state, a homeschooler who believes in public schools, and a Closet SuperHero Homeschooling Mom brave enough to load 5 kids & 1 husband into a gas guzzling SUV to head across country on road trip after road trip in search of America, Canada and the perfect hamburger or gravy fries. Motto: Life is a Banquet & Most Poor Suckers are Starving To Death -Auntie Mame

Article Source: http://EzineArticles.com/?expert=Lisa_DB_Taylor

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Health Benefits of Soy Based Products

Everyone is looking for ways to get healthy these days. One of the biggest factors in losing weight effectively is a person's diet. While there are plenty of fad diets out there, most of them are not exactly safe to use over the long term. The best way to lose weight and keep it off is to change your diet. Integrating soy based products into the diet has many health benefits that can help anyone looking to turn the corner concerning their overall health.

One term that we hear quite often when talking about healthy foods and fat burning foods is Omega-3 fatty acids. This is a fat component that is found in many oily fish, such as salmon. The soybean is also very rich in Omega-3 fatty acids, and is one of the main reasons that soy products are so highly touted in the health world.

Cholesterol is something else that everyone is worried about these days. There are so many health risks associated with high cholesterol that it is amazing people do not do more to remove cholesterol from their diets. There have been numerous studies conducted proving that soy is known to reduce cholesterol levels. The Food and Drug Administration has even made the recommendation that "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."

Another component of soy food products is the presence of Phytic Acid. This acts as an antioxidant, which are highly touted to improve or prevent various health risks. Antioxidants are linked to reducing the risk of cancer and diabetes. Many foods that are known to be rich in antioxidants are touted as super foods and promoted in just about every health oriented diet on the market.

There are various ways to incorporate these foods into a diet, but the most popular is as a substitute for dairy products. There are quite a few desserts, milk substitutes, and cheeses that are all made with soy products. The reviews of these products are overwhelmingly favorable and many people say that there is little to no difference in the actual taste of food made with these products being substituted for dairy ingredients.

With such a significant push for healthy products, soy based products have been pushed into the limelight. Where some of these products used to be very limited and flavorless, progress has made them a flavorful and adequate substitute for things such as cheese and ice cream. Now, there is simply no need to risk poor health to enjoy dairy products.

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