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Garlic in Your Food for Health

The link between food and health is often forgotten and the wonderful part about adding garlic to your food is it is so flavorful you forget it has preventative disease and medicinal healing properties.

Garlic is one of the best sources of selenium, a nutrient noted by cancer researchers for its powerful antioxidant properties. From curing colds, and fighting cholesterol to cleansing toxins from your body; is it any wonder it is considered a miracle food? To learn more about it’s medicinal properties I recommend reading, Garlic the Miracle Food by Dr. Pavlov.

Add Garlic to your food everyday – yes every day. Sound like a lot? You won’t think so once you discover a few favorite recipes. With these tips and ideas you will find yourself roasting garlic, adding it to cooked and non-cooked meals and yikes, even eating it raw!

Worried about smelling of garlic? Although people who eat garlic on a regular basis do not reek of it, after a meal of eating it raw you will have garlic breath. To relieve garlic breath, chew on a sprig of parsley. If you are worried, stick to cooked garlic or garlic capsules.

Over the years I’ve discovered a variety of ways to use garlic in my daily meals, and have converted many people to the wonders of garlic as well. These ideas will turn your meals into tasty delights and gourmet dishes. If you are unaccustomed to garlic, start with smaller amounts until your taste buds get used to the new flavor.

Roasted Garlic

Excellent as a side dish served with a pepper jelly and added to recipes roasted garlic has become one of my gourmet favorites.

How to make it:

Cut off the top of the garlic bulb, exposing the flesh of each clove.
Pour 1-2 tablespoons of olive oil over the cloves.
Wrap in foil and bake in the oven at 375 for 1 hour.

Hints:

· Roast several at a time. Pinch the soft cooked clove from its shell and store in a container in your freezer to have ready for your next recipe.

· Choose large bulbs, elephant garlic works best.

Roasted garlic with meals you already love.
It’s so easy to include: just crush 1-2 cloves of garlic and stir it in.

Soups – Stir 2-3 cloves into potato soups, tomato based soups and pasta dishes.

Potatoes – Crush 1 clove per serving into mashed, fried and scalloped potato recipes.

Side dishes – Serve a whole roasted garlic bulb with pork dishes – especially pork chops. A whole roasted garlic will also compliment salad and casserole meals.

Hints:

· Roasted garlic introduces a nutty flavor

· Start with 1 clove per serving and adjust to your taste

Cooking with Garlic

Experimenting with garlic in my everyday cooking has me adding it to almost any dish.

Vegetables – The next time you steam your broccoli add a few cloves of garlic slivered during or after cooking and you won’t need all that salt and butter.

Stir Fry – Adding slivered, sliced or crushed garlic to any stir fry dish will only be complemented by it’s flavor.

Eggs – Add crushed to scrambled eggs, omelets, and quiches.

Roast Beef – Cut slits large enough to insert whole cloves of garlic and roast as usual.

Hints:

· Cooking garlic slowly in soups, stews and roasts mellows the garlic flavor.

· Take care when sautéing garlic, burning it will make it bitter.

Raw Garlic

Did we say raw? Yes, raw garlic is most effective in it’s natural form.

Try these easy and simple favourites:

Grill cheese sandwiches – thin slices spread on your cheese before grilling
Pasta garlic oil – slice garlic cloves up to 1 cup and mix with 1 cup of olive oil and cook over medium heat until soft and lightly browned – pour over pasta.

Juice – add crushed garlic to your vegetable juice.

Hummus – This chickpea spread is a tasty way to eat raw garlic, and you won’t even notice it’s raw.

Salads – Rub the side of a wooden bowl with raw garlic. When you toss the other ingredients in it your salad will have a hint of garlic.

Condiment – Some people actually eat them the same way they would eat pickles. I haven’t tried this one, yet!

Hints:

· Store garlic in a cool dry place with ventilation – not in the fridge.

· Avoid buying garlic with green sprouts

Enjoy in good health!

Barb Keck is the author of this article, and many more on various topics of life at [http://www.vidaville.com] Vidaville – it’s about living! Answers to daily dilemmas, making life easier and more enjoyable. Educates and inspires to have healthy relationships and new ways to live. Life resources for women and men to love, laugh and live.

Calcium Supplements and Health Drinks

Maintaining proper pH balance is confusing, but adding calcium supplements and health drinks to your diet is a smart way of simplifying the issue. It is extremely challenging for even the most health conscious person to reach the recommended proportion of alkaline foods to acid forming foods each day. That recommended ratio is 80% alkaline to 20% acid. While most of us eat plenty of acid forming foods without even trying, it takes some conscious effort to consume more alkaline forming foods.

Take a good look at your own diet and you will see that proper pH balance is not easy to accomplish without some help. Understand that we are talking about the acidity or alkalinity of your blood when discussing pH balance. Things like:

  • Coffee, sodas, alcohol, chocolate, white and wheat flour, cheese, meats, rice and beans are common acid forming foods.
  • Alkaline foods are more likely to be fresh fruits and vegetables.

As we all know, most people don’t stick to a diet of 80% alkaline foods, so let’s take a look at how calcium supplements and health drinks can assist. First, it is imperative to understand that the best sources of calcium come from whole foods. Dandelion root and alfalfa are two excellent whole food ingredients rich in this valuable mineral. When calcium is attached to a source of this nature, the body is better able to absorb it and put it to use.

  • How does the body use calcium to regulate pH balance?

Think of it this way: The human body starts out in a slightly alkaline state, but over time becomes more and more acidic. When the intake of alkaline foods is not high enough to neutralize acidity, then the body must use whatever calcium is available to maintain pH balance. Usually, the next best source of something alkaline is the calcium in your bones. It only makes sense, then, that a calcium supplement will help you preserve bone strength while also maintaining the pH level of your blood for other issues.

If you also regularly consume health drinks with high alkalinity levels, you will be giving all that acid forming food, the one, two punch.

  • What kinds of health drinks are alkaline?

This is easy to remember. Since most fruits and vegetables are good for pH balance, it stands to reason that health drinks made from whole foods are naturally alkaline. However, it is key that the health drinks you choose do not include added sugar, artificial sweeteners, or high fructose corn syrup, as those are acid forming. What is most important is that the health drinks contain whole food ingredients such as real lemons, peaches, cinnamon, and/or herbal teas, as these are alkaline forming foods.

You will not find advanced health drinks in a convenience store, the local supermarket, or even your typical health food store. The best place to find higher quality alkaline forming foods and drinks is on the Internet. Search for all natural health drinks that are not sold in stores.

When shopping for calcium, remember to choose a natural whole food calcium supplement. Look for alfalfa and dandelion root in the ingredients. Also, check that Vitamin D2 is present as that provides the necessary component to work with calcium for improved bone strength and density. Vitamin D2 is crucial to aid the body in absorbing calcium.

Food and Health

Food is necessary for life. When we have not had food for six or seven hours we feel very hungry and we have no strength or energy to do anything and we feel miserable. If we do not have food for a long time we can die of starvation. Our health and fitness of the body depends not only on the amount of food we eat, but also on the kind of food we eat. A big built person needs more food than a small built or anyone doing hard, active work will need more food than a clerk or someone doing a desk job. School girls and boys also need more food than their mother or older relatives because they are growing.

The body is like an engine that needs fuel to keep it going. The fuel needed is food, which is required for different purposes so that the body will be able to keep fit and strong. Food can therefore be divided into three classes according to their work.

The classes of food are:

1. Body building foods – for growth and to built new tissues and to repair worn out tissues.
2. Energy foods – to supply energy for work and play. Also to supply heat to keep warm.
3. Protective foods – to protect the body from sickness.

Foods are made up of food substances. There are seven food substances and each has its own function. Therefore, it is essential that when we plan a meal we include foods containing all the food substances required to keep us healthy.

Food Substances
1. Protein (Class: Body building energy)
Sources:
Animal – meat, fish, prawns, chicken, eggs, milk, salt fish, cockles.
Vegetable – peanuts, bean curd and other soy bean products, bean sprouts, read peas, french beans, all kinds of peas and beans.

2. Carbohydrates (Class: Energy)
Sources:
Starch – rice, bread, flour, noodles, potatoes, yams, tapioca, cakes, biscuits.
Sugar – Sugar, sweets, chocolates, syrups, ice cream, cakes, fruits, jams, jellies.

3. Fats (Class: Energy)
Sources:
Butter, margarine, coconut oil, peanut oil, ghee, lard, cream, milk.

4. Vitamins (Class: Protective)
Sources:
Egg, milk, margarine, limes, green vegetables, papaya, pineapple, carrots, tomatoes, yellow sweet potatoes, fresh fruit.

5. Minerals (Class: Body building protective)
Sources:
All vegetables and fruits.
Liver, fish, egg, milk.

6. Water (Class: Body building protective)
Sources:
All drinks and all foods which contain water.

7. Roughage (Class: Protective)
Sources:
Fruits and vegetables, maize and other cereals.

Worst Foods To Health

As people’s lives get busier, concerns about food and health get put in the back burner. People would rather have food that is fast to prepare, appealing and delicious, and don’t think about how these foods may affect their health. However, keeping your diet healthy is not all that difficult. Even if you can’t do without certain foods in your life, at least stay away from these top ten worst foods to eat as much as possible.

1. Processed Food – Although they’re extremely easy to prepare and convenient, these babies are loaded with preservatives, which can increase a person’s likelihood of having cancer. A diet of processed foods will give you loads of salt and fats, but none of the nutrients that your body really needs.

2. Frozen Dinners – When you go home at night, the last thing you’d want to do is to cook a meal. Most people settle for microwaving frozen dinners as it’s both cheaper and easier. These dinners are filled with artificial flavorings and preservatives so they can last longer in your fridge. They are also low in nutrients, and high in calories.

3. Potato Chips – People think that munching on these is good for their health because technically, potatoes are good for the body. However, these not only contain bad carbohydrates, they are also filled with a carcinogen called acryl amide.

4. Doughnuts – When it comes to food and health, majority of pastries raise a red alarm, but none are as deadly as the doughnut. Yes, doughnuts are extremely tasty and easy to munch on, but they are also loaded with sugar, especially the glazed variety. A large glazed doughnut on its own already contains 250-300 calories and 10-20 grams of fat.

5. Low Fat Labels – Beware of foods that say they’re low fat. Most manufacturers of calorie-loaded foods often market low-fat versions of their wares so that health conscious people will be more comfortable when buying them. However, these may destroy your diet even more since you’re more likely to eat more because you don’t feel the guilt associated with binging on fatty foods.

6. Carbonated Drinks – Soda is delicious and it quenches one’s thirst really well. However, do you know that each can of soda contain no less than 10 teaspoons of sweeteners like sugar? Since these drinks are carbonated, they also increase the likelihood of gastric pain, hyper acidity, ulcer, and even pancreatic cancer. Chugging several cans per day also puts you at risk for diabetes and cardiovascular disorders.

7. Margarine – Margarine brings a plethora of food and health issues simply because they are filled with Tran’s fats, which is the main culprit for bad cholesterol. A diet filled with margarine will not only pack on the pounds, it can also hurt your cardiovascular system and give you loads of health issues like hypertension and heart disease.

8. Sugar-Free Food – In the same way that low-fat labels can misguide you; sugar-free food is also extremely dangerous because you tend to eat more of these because you don’t worry about the sugar content. Also, since they don’t have any sugar, most companies use artificial and chemical preservatives to give flavor to these otherwise bland foods, making it dangerous to your health.

9. Liquid Meals – Manufacturers say that drinking these is equivalent to one full meal, so if you’re on a diet or don’t have time to eat, this will still give you the calories you need. However, there is no substitute for real food, and although these may contain calories, they don’t contain the proper nutrition your body needs daily.

10. Pork Crackles – Tasty and delectable, these pork crackles are absolutely dangerous to people who are conscious about their health. Deep fried and salted fatty pig skin is filled with bad fats, salt, and should be avoided at all cost.

Now, it’s not bad to have these once in a while, but if you’re really meticulous about food and health, there are a lot of alternatives out there to keep you from grabbing one of these the next time you go to your favorite supermarket or restaurant. Remember, health is a worthy investment, and it all starts with what you eat.

Food and Health

Ingredients must of course be of the best quality: we do not use canned food, pre-packed food or frozen food, we only buy fresh food that we can prepare ourselves, and if possible organic or at least pesticide free.

This way we wont burden our liver, as the liver is the main organ for detox, and we know, our liver does already do a lot of overtime.

But the 2 best ingredients are creativity and experience, so we should experiment a lot:

if you are not an experienced or trained cook, start with simple things that cannot go wrong (pickling the traditional way is a good example, try the pumpkin pickles recipe on my web site, just delicious),

I often see cooking programs on TV and then change the ingredients that I do not like (meat, diary, eggs, sugar, MSG) with products that I like, and of course it will not always work the way I planned, but with every mistake I make, I learn a valuable lesson.

For the last 33 years, food is been my only medicine and when a doctor looks at my live blood analysis, he always agrees that I am much younger than my age; this means I eat following the order of the Universe and I am living The Great Life.

When I was young I had a weak constitution ( way too much sugar), I had epilepsy and was frequently ill, but I changed my life style at 22 and since then I an healthy and happy, I do not depend on doctors and drugs anymore, in other words, I am my own doctor and this gives me a fantastic feeling of freedom.

Addiction To Food And Your Health

When things like addiction to food and health are brought up, most people simply work with concepts like healthy eating habits and exercise, but often, it goes beyond that.

Food addiction is a serious issue that merits discussion in its own right. It is a problem that affects not only the person who has it, but also their friends and family.

Essentially, the problem of food addiction is one that combines a food craving with a food allergy. When a person has this condition, they are drawn to a certain food and when they are unable to have it, they experience symptoms that are not unlike withdrawal.

Food addiction can be indicated by a number of different things. One of the most notable symptoms of having a food addiction is having a constant craving for a certain type of food and no matter how often that food is consumed, always wanting more.

Whether the food is ice cream or potatoes, the food addiction results in a craving that turns out to be quite harmful. This disorder affects an estimated one-third of Americans, and is coming to be seen as the pervasive, damaging issue that it is.

While the cravings are the first sign that a food addiction may be present, there are several other hints that this disorder may be at work.

Symptoms of food addiction include migraines, arthritis, fatigue and various mental issues. Because nutrition so closely affects the workings of the brain, there are a host of problems, from mood swings to schizophrenia. Because food addiction can lead to uncontrolled binging on specific foods, it can also lead to obesity.

An untreated food addiction can have many different consequences, none of them positive.

Besides experiencing the health issues mentioned above, people who have a food addiction often feel guilty and ashamed about their condition. They feel as if they should have better control of themselves and that by succumbing to something that they think of as a whim, they are proving themselves weak.

Moreover, society has many stereotypes and misconceptions about the obese, stereotypes that those suffering from food addiction might buy into; they may feel sloppy, lazy and undedicated, unaware that there is a physical, chemical component to something that they dismiss as a psychological weakness.

Moreover, there are the effects that food addiction can have on the sufferer’s family. Because people who suffer from a food addiction that is coupled with a food allergy are often subject to things like mood swings and migraines, it can make living with them difficult.

During a withdrawal phase, the sufferer might be irrationally angry and temperamental with the people that they love.

Another thing to remember is that food addiction can have a genetic component. If you have a food addiction, there is a chance that you might pass it on to your children, either in terms of the cravings you experience or the behaviors that you fall into.

Addiction to food and health and everything that it entails is an important topic to think about; issues like these need to be dealt with as soon as you are aware of them!

Fast Food and Health Care Taxes

Did you know that 30% of all franchised outlets in 1977 were food franchises? That’s interesting that one-third of all franchises in the United States are food related, and a good many of them are fast food. Why fast food you ask? It’s simple, we live in a fast paced society with cars and roads, and people get hungry along the way and want to stop and get something to eat really quick, and then move on.

Not long ago, the state of New York wanted to pass a tax on all fast food, because of the health risks, and the increase of obesity factor that these QSRs (quick service restaurants) supposedly caused, which will inevitably drive up health care costs if everyone gets diabetes. The United States Congress liked this rule, and they are proposing regulations and taxation’s on fast food restaurants as well.

This will severely hurt the franchising industry, and there are more than 250,000 fast food restaurants in the United States. Each one of them probably hires between 20 and 25 people on average. Are you beginning to see the economic impact that such a rule could have? Now some say that if the government is going to provide healthcare for everyone they must control the diets of all the humans within their civilization otherwise they can’t afford the health care costs.

This is a real problem because on one hand the government is saying they’re going to provide healthcare, and they are going to tax all of us to pay for it. But since taxing all of us won’t pay for it all, they want to tax all the fast food restaurants. This will put people out of business, decrease the number of jobs, and fewer people will be able to pay the tax to provide healthcare.

Meanwhile, we are taking away the personal choice of what you eat, what you drink, and in the future I hope they will take away our right to what we think and what we say. That’s why I have posted this article today; rather than waiting till tomorrow. Please consider all this.

A Great Food Culture

Indian food is now one of the popular terms among the food lovers all over the world. It bears Indian cultural and historical heritage, religious beliefs, fragrance of numerous cooking ingredients.

In India, every region has its own cuisines that are different in taste, aroma as well as ingredients. So, she provides a potential opportunity to food lovers to test divers food items.

Already Indian cuisines gained much popularity in the West for its excellent combination of taste, health value and fresh ingredients. We know tropical region is rich in herb and spice diversity which has great food and medicinal values. Use of these herbs gives uniqueness to Asian foods especially Indian and Chinese foods.

Most of the Indian dishes are dominated by vegetables, whole grain, lentils as well as legume. Meat is also used as side dish. These ingredients contain micro-nutrients, vitamins and legume fiber.

Health values of Indian foods largely dependent on cooking methods. Deep fried curry provides more calories or energy than stir fried or baked one. For example, Panjabi food often involves frying the onions, garlic, ginger, spices etc, with pure butter, oil or clarified (ghee). So, these foods are rich in calories but lack in nutritional value.

Reheating and over-cooking are also responsible for the loss of nutrition of Indian dishes because vitamins and minerals leach out in this process. Indian desserts are rich in protein and iron as they are prepared with fruits, lentil, whole grains along with yogurt. High sugar and fat containing desserts are also available. However, by following some tips it is possible to make testy Indian curry with low fat and high nutritional value.

Regular intake of spices in Indian diets is helpful to protect cancer. According to scientific research, capsaicin present in spice is an important element for fighting against different types of cancer. Similarly, turmeric is beneficial for healthy skin and arthritis. Moreover, garlic also prevents heart diseases. Ginger has anti-coagulant power and cinnamon maintains low blood sugar. Presence of fibers in Indian dishes reduces the cholesterol level and improves heart conditions.

The Battle Between Junk Food And Health

So what is junk food anyway?

According to the definition, any food item that has low nutritive value as per the Food Standards Academy and deemed unhealthy by the non-eaters is termed as Junk Food. The term was coined by the Center for Science director, Michael Jacobson, in 1972. Since then, the term has been commonly used.

Basically, the most common components of “junk food” are fats, sugars and all things that make you fat and do not contain proteins or vitamins or fibers for that matter, so here label reading is definitely a must. I get a real kick when the promoters in the supermarkets go ‘disappeared’ whenever they see me reading the labels.

Then why is junk food so popular and why are there rows and rows of them in the supermarkets? Even sometimes I couldn’t resist it, what with all those eye-catching packaging….so do watch out for the so-called ‘good buys’. Its a deafening no-no of course!

#1. The taste is impeccable, as nothing beats it. Although, the non-junk-food is nutritive but it may necessarily not stir your sense of taste however, the “junk food” is bound to instigate euphoria.

#2. The price is compatible with the pocket money for most of the kids and the teenagers who frequent the joints and it also is a great buy to makeup for the shortage of time.

#3. The ease at which it is available. Wherever you go, whenever you go, you are bound to find a place that caters to your taste for the junk food and where you can eat all the junk food that you want.

#4. It is easy to produce and is a cheap investment for the producers and the investors. It also turns out to be a great investment for it has a long shelf life and in some cases may not even require refrigeration and the taste and the variety further strengthen the motion.

Ok, now for the cons…

#1. Although, the taste is impeccable and does stir the senses of taste a great deal, but the feeling of euphoria comes at a great price. The person pays, besides the money, in terms for their precious health.

#2. The health hazards related to junk food are diabetes milletus (Type 2 diabetes), obesity, dental cavities, and the most dangerous, heart diseases like high blood pressure, arteriosclerosis and many more.

#3. The major reason behind the hazards is the ingredients, the same ingredients gives the junk food their delicious yummy taste.

#4. One must keep in mind that there is nothing called as a free lunch and nothing, absolutely nothing, called as the perfect and healthy junk food.

The Real Story Of Food And Health

“A wise man ought to realize that health is his most valuable possession and learn to treat his illnesses by his own judgment.” – Hippocrates

Often it is argued, “I would rather enjoy my life and eat what I want rather than live a few years longer.” This overlooks two significant issues. First is the negative impact that chronic conditions have on your quality of life. Living one year longer might not matter (now), but living a decade with Alzheimer’s disease or a lifetime with poor health will matter. Secondly, health not only increases your physical ability, but also your mental aptitude and outlook. People are designed to live happy, healthy, and fulfilling lives. If we are not doing so, it is often because we have dietary and physical constraints outside of the natural state for humans.

Society today often makes the mistake of acting as if all dietary knowledge has been discovered. In order to achieve optimal health, it is vital to escape this mindset. Remember that only 100 years ago, we did not even know what vitamins were, and many “doctors” advised that vegetables should only be eaten people who couldn’t afford higher caloric foods. It is nearly inevitable that a broad range of generally unstudied substances exist in our foods that are harmful, healthful, or neutral depending on dietary intake, combinations, and individual genetics. There is such a broad range of variables involved in diet that no one can analyze everything at once and definitively determine the “perfect” diet. For this reason, empirical and traditional knowledge are some of the best starting points.

A second problem with dietary knowledge is that a great deal of harmful information is disseminated through press agents on behalf of industry. Most information has little to do with health and a great deal to do with profit. The greater the profit margin and industrialization of a food product, the more positive press will be created.

To eat a truly natural and traditional diet may be costly and in some cases incur an inescapable time investment. Only by making changes and experimenting can you determine what the benefits and costs will be for you. These benefits are often far greater than would be assumed, however. In the case of nervous system health, for example, improved diet can improve your entire mental process and outlook. Most people may never know their true potential without adopting traditional dietary practices and experiencing the benefits firsthand. The more knowledge you accumulate, the greater the benefits should be, and the more time and cost saving food preparation methods you will learn.

Rather than theorize or conduct limited studies, it is almost always simpler and more effective to learn what our ancestors traditionally ate and how they prepared their food. It is also important to recognize that every sub-population and individual has genetic variability. It is necessary to keep an open mind, experiment, and follow your instincts in order to arrive at an optimal individual diet for yourself at any given period of your life.

In addition to minimizing cooking and eating more raw and fermented foods, humans also traditionally had different food sources from today. Until the advent of agriculture and animal husbandry 8,000 years ago (less than 1% of human existence) dairy, grains, and beans (legumes) were an insignificant part of our diet. Adoption of these foods allowed an enormous new source of calories, however, our genetics could not fully adapt in such a short time. A well-known example is the fact that most adults worldwide are unable to digest milk’s lactose. Similar problems exist for the compounds in grains and legumes. Problems with gluten digestion in wheat are perhaps the best-documented example. Hemagglutinins in beans are similar to the gluten in grains. Basically these substances in grains and legumes are a natural defense. An animal that is not adapted or eats too much of these food sources will have their systems clogged and blood flow decreased in the capillaries. Such clogging has a relatively unstudied effect on nutrient and oxygen flow to tissue like the brain. Traditional methods such as sprouting, fermentation, or soaking helped improve the digestion of dairy, grains, and legumes. Unfortunately, these methods are rarely followed in modern large-scale food preparation.

There are so many variables and interactions involved with any food source that it becomes impossible to fully determine the long-term effects of one food for a given person. While non-biased studies are helpful, the best method is probably to study the traditional diet of your ethnic type and region while observing the taste and effects of modified diets. Simply making one or two changes, however, will not alter an overwhelming unhealthy trend. In order to truly feel the potentially enormous benefits, it is necessary to make a significant transition back to some semblance of what our ancestors ate.

In summary, our ancestors had a very different dietary foundation (fruit, nuts, roots, meat, and greens) compared to our current staples (grains, legumes, meat, and dairy). For nearly all of human history, most foods were also eaten raw or processed through fermentation or low heat cooking when necessary. By experimenting with these traditional practices we can begin to overcome endemic food-related health problems that have been accepted as unavoidable for millennia. Examples include frequent colds, headaches, and depressed mental function. Hopefully this information will assist you in learning about a misunderstood topic and enjoying the health and wellbeing that should be the birthright of everyone.