Economic Vegetarian

Forget Gatorade, try pickle juice

2010-06-17T07:18:00.001-07:00

Elite athletes looking to stave off cramps usually reach for a bottle of Gatorade, Powerade, or some other “ade,” but researchers say pickle juice could prove just as effective in battling tightening muscles. In a study comparing pickle juice and water, scientists found that cramps healed 37 percent faster in participants who downed the salty vinegar drink. Just don’t expect any sexy make-out sessions after chugging the liquid from a jar of Vlasic dills.
Full story at AOL News.

Want to boost your brain? Sleep more.

2010-06-12T23:52:00.001-07:00

If you think pulling all nighters to study is making you smarter, think again. According to new research, if you aim for ten hours of sleep every night, your vigor, smarts, and alertness will dramatically improve.
Full story at NPR.

Abridged History of Food: Who Invented Caesar Salad?

2010-06-10T07:37:00.001-07:00

Combining ingredients like eggs, Worcestershire sauce and maybe even anchovies seems like a dangerous tack to take when making a salad, but it's boldness that makes culinary history. Who invented the romaine-based delight that is a Caesar salad?
Caesar salad was reportedly invented by a man named Caesar Cardini in 1924. Find out the story behind the famed dish in this article.
Full list at HowStuffWorks.com.

No more yo-yo dieting! Faddy diets made her fatter... so how DID this woman lose more than three stone?

2010-06-08T01:50:00.001-07:00

By Alessandra Steinherr

Borderline obese. I will forever remember those two words written on a piece of paper which listed the analysis for a set of body measurements I'd had taken by a nutritionist.
I was struck dumb. The words came like a kick in the teeth. Me? Borderline obese? Of course, as a size 18 I knew I wasn't exactly skinny. But then again, who is?
Ever since I embarked on a silly crash diet in my early 20s (I'm now 35), I've struggled with my weight. I'm a typical yo-yo dieter. Over the years I've been everything from a (incredibly hungry and unhappy) size eight to a (stuffed but still unhappy) size 18. You name the diet, I've tried it.

Transformed: Before her lifestyle overhaul, Alessandra Steinherr was 14st 8Ib (left). She now weighs 11st 4.3lb

It's funny being a beauty writer and having a weight problem. Not that anyone in the industry ever made me feel inadequate; women in magazines come in all shapes and sizes.
I've always been blessed with a strong sense of self-worth which doesn't just come from the way I look. However, my inability to lose weight and keep it off disappointed me.
The irony that here I was making a living from dishing out advice as beauty director of Glamour magazine while being unable to tackle my own weight issues had not escaped me.
But the words 'borderline obese' gave me my 'light-bulb' moment. It was then I decided the weight had to go for good.
I was at a loss as to where to start, though. Rather than making me an expert, the countless stupid diets I've tried over the years (liquid shakes, cabbage soup, Dukan diet) simply left me confused.

THEN

HEIGHT: 5ft 11in
WEIGHT: 14st 8.8lb
BUST: 40.25in
WAIST: 38in
HIPS: 44.5in
BMI: 29.7
VISCERAL FAT AREA: 92cm2

...AND NOW

HEIGHT: 5ft 11in
WEIGHT: 11st 4.3lb
BUST: 35.5in
WAIST: 29in
HIPS: 36.2in
BMI: 23.2
VISCERAL FAT AREA: 71.5cm2

Having the initial willpower has never been my problem - I'd lose weight on every diet I'd try, but it always came back with a vengeance and then some.
One particularly horrendous algae detox sticks in my mind. I survived on litres of a disgusting green drink and vegetable juices which made me sick, light-headed and irritated.
And the result? I lasted only three days and I ended up gaining back everything I'd lost - a measly 3lb - in one mega-binge meal. So much for having a balanced approach to my health!
So I know that the quick-fix diet is really no fix at all.

This time I had to do it right. I wanted this to be the last diet I ever went on. A diet that isn't a 'diet', more of a realistic lifestyle overhaul - something I could stick to with changes I could live with permanently. I began by working out what was wrong with my current eating habits.
Clearly they weren't perfect, but I didn't think they were a total disaster. A typical day would start with eggs and toast, or porridge.
Lunch would be chicken with a salad or a sandwich, and dinner tended to be pasta and meatballs or Lebanese takeaway - and, yes, I would have chocolate or sometimes cupcakes when we had them in the office.

Magic formula: Alessandra learned that a quick fix diet wasn't the solution to fixing her weight problem

My measurements told me what I needed to know about my body shape: I carried fat pretty evenly all over. But I wanted to see what was going on inside.
I booked into Harrods Body Clinic for something called an In-body Composition Analysis. It's a pain-free body scan that involves standing barefoot on scales and holding two electronic probes that run a current through the body and give a reading of your internal make-up.
The results changed my life. While I knew I had too much external fat, more scary were my levels of visceral fat. This is the worst kind and it accumulates deep in the mid-section.
Some of it is visible as belly fat, but the invisible bit is lodged around vital organs, and raised levels can lead to heart disease and diabetes. I was horrified.

ALESSANDRA'S TYPICAL DIET

BREAKFAST: Full-fat Greek yoghurt with a handful of berries, sliced almonds, walnuts and sunflower seeds. OR 2 poached eggs plus smoked salmon or mushrooms and tomatoes.
LUNCH: Grilled salmon fillet or a big tin of tuna in oil with a large packet of Lamb’s lettuce, a chopped-up boiled egg, a few cherry tomatoes and ½ avocado.
DINNER: Chicken or home-made beefburgers plus cooked vegetables (I love broccoli, kale and cauliflower), plus 2 tbsp of olive oil or omega-packed Udo’s Choice oil.
SNACKS: I try not to snack, but if I am hungry I’ll have a handful of Brazil nuts.

I went to see diabetes and weight-loss expert Dr Charles Clark, who sent me for blood tests which confirmed I have a condition called insulin resistance (IR), meaning my pancreas produces too much insulin, which leads to weight gain.
On one hand it was a relief to find out there was a medical reason my body held on to fat rather than it being down to my being lazy and greedy.
My other thought was: 'What the hell is IR?' Dr Clarke wasn't surprised I hadn't heard of the condition - this type of metabolic imbalance is not well-known and there has been no UK study to demonstrate how many people are affected by it.
But he says the U.S. figure is about 25 per cent, and there is no reason to believe the UK figure would be different.
Happily, the solution was straightforward - to control the amount of insulin my body releases, I needed to cut out refined carbohydrates (cakes, chocolate) and starch, because insulin production is stimulated by carbohydrates.

Instead, I was to eat nutrient-rich protein (eggs/fish/chicken/meat) and vegetables (broccoli/tomatoes/ spinach) plus berries (other fruits are too high in sugar).
It was a tough change to my diet, but I managed to stick to it and the results came surprisingly fast. After four weeks, I'd lost 7lb and my bloating and headaches had gone.
The gym, however, was another matter. My attitude to exercise had always been all or nothing, But I knew if I wanted to get serious about my health, I had to move more.
At first, I was so self-conscious at the gym; I felt huge in my XL man's T-shirt and baggy tracksuit. I walked in with my head held low, convinced everyone was judging the overweight lump on the treadmill. And there was no magic fix for this.
I just took a deep breath and told myself the hardest bit is taking that first step. So I stuck with it, and for an extra push I got advice from a personal trainer, Christina Howells at Home House (homehouse.co.uk).
My exercise regime consisted of cardio sessions three times a week and two toning sessions. Plus, instead of getting the bus, I started walking the three miles to and from work on most days.

HOW TO STICK WITH IT

EAT IN: I invite friends over instead of going to restaurants, so I can plan the menu.
BE FLEXIBLE: A too-rigid approach doesn’t work; I reintroduced food groups gradually.
MAKE TIME: I hit the gym before work.
WRITE A SHOPPING LIST: And stick to it.
PLAN INDULGENCES: I allow myself a splurge once a week.
EAT LIGHT AT NIGHT: It works for me.
KEEP IT REAL: If you slip up, put it behind you and move on.

But in month two, my weight loss stalled. Everyone who diets knows a plateau kicks in at some point, but it's still emotionally draining. In the past, this is the point when I would go back to my out-of-control eating out of pure frustration and end up back at square one.
But not this time. Rather than wallowing in self-pity with a pint of ice cream in my lap, I swapped my routine. My portions had gone out of control and I needed to reign them in.
It was hard. I love food too much just to nibble on a lettuce leaf, but I needed help.
I decided to try Go Lower (golower.co.uk) - a meal delivery weight-loss programme which provides carb-controlled meals and weekly personal nutritional advice. They tasted delicious, I never felt deprived, I shed fat steadily and it cost only £60 a week.
I know that steady exercise and a healthy diet are key, but the secret to real change has to come from the mind.
I always used to see my body as my enemy. I would look into the mirror, grab flabby bits and cry in frustration. I have never hated anyone as much as I hated myself.
But I had to befriend my body or I stood no chance of long-term success. Pushing the negative voices out of my head was the most valuable step I took. After six months, I'd lost more than 3st.
I had gone from a size 18 to a size 12 and I was thrilled. I used to think there was only one type of slim - the supermodel size. But I learned we all have our own perfect size.
What celebrities weigh, or even what your best friend weighs, is irrelevant. I am happy being a size 12 and my goal is to maintain this shape for life.
But I know I can't take anything for granted - getting in shape was one thing, keeping in it is another matter altogether. I am a work in progress.

Follow Alessandra's ongoing weight journey in Glamour and on twitter.com/alexsteinherr

10 foods to help you achieve and maintain your goal weight

2010-02-23T08:46:00.001-08:00

In addition to exercise, a healthy diet is the best way to whip your body into shape, while dropping un-wanted fat. Here are ten foods to help you achieve and maintain your goal weight.

Grapes. If you find yourself craving a snack, go for grapes instead of cookies. A hundred grams of grapes is only seventy calories.
High-fiber cereals. They’ll keep you full until lunch, and will help kick start your body for the day.
Air-popped popcorn. Obviously, avoid the butter. Un-salted, un-buttered popcorn is a great snack food at only 100 calories per four cups.

See all ten at Fast Weight Loss.

5 vitamins you should be taking

2010-02-14T01:47:00.001-08:00

Want to improve your health? The Times Online shares five supplements you should consider incorporating into your diet. These includes supplements, such as:

Vitamin D
Fish oil

Read the full story at the Times Online

Chinese Food and Cooking

2010-02-07T01:54:00.001-08:00

See and download the full gallery on posterous

Foodie Tuesday: Sofrito, for Cuban-style black beans

2010-02-03T07:26:00.000-08:00

This journey began with Versailles Cuban Food

in Culver City, where I first fell in love with that magical combination of black beans and fluffy white rice. Each by itself is pretty good, but together they become more than the sum of two parts. Don't ask me why a Cuban place is named after a French landmark. Just ask me how delicious their food is, and I'll give you an answer: VERY.

You can tell good black beans when you spoon them over a small pile of rice and they sort of just fall slowly over themselves in this luxurious mix of sauciness and mashiness. And when you taste them, it's got this pleasingly soft mouthfeel and thickish texture, and the cumin starts to make happy little zings across your brain. At least, that's what cumin does to MY brain. Cumin is hands down my favorite spice, ever. Who needs illegal drugs when there's cumin around?

Anyway, I've tried over the years to replicate that amazing flavor at home, with very little luck. I remember the first time I bought a pound of dry black beans from the local Mexican market, feeling so proud of myself, only to be so disappointed when I tasted my first batch of beans and found them upsettingly sweet and nothing like Versailles' Cuban-style black beans in flavor or texture.

A friend from Jamaica tsk-tsked me and told me I should NEVER UNDER ANY CIRCUMSTANCES put onions in with black beans. No onions! Only garlic, and lots of it! But when I tried her method, it still didn't come close. She also was the one who insisted that "plantains" be prounounced plantin's, as in, "I'm plantin' a garden." I have never heard anyone else pronounce it this way, but it stuck with me.

More recently I was absolutely determined to find a really authentic recipe for cooking Cuban-style black beans. I was dubious of most recipes that called for not only onions, but bell peppers, which is one of my least favorite vegetables. That is, until my search led me to this series of how-to videos on YouTube, by Expert Village

. Let me tell you, this is quite possibly the world's most infuriating how-to video, because what should be a 24-minute demonstration is inexplicably chopped into 1-minute segments that are not labeled in order (part 1 of 24, part 2 of 24, etc). That meant sitting through this annoying 6-second introduction 24 times.

Embedded media -- click here to see it.

However, in my grim determination I watched all 24 one-minute clips, mostly out of order, and trusted my instincts to help me put the story together. And the secret I unearthed was this: SOFRITO.

I'd never heard of sofrito

before, but I learned that it's the Spanish and Latin-American equivalent of mirepoix

, an aromatic combination of super-finely chopped onions, bell peppers, and spices that serves as the base for many soups, stews, and sauces. At last, here was the key to that hauntingly delicious flavor I'd experienced at Versailles. Despite my reservations about bell peppers, after cooking them down with spices I realized that their bitter brashness balanced the sweetness of the onions well, and it is absolutely what pulled all the flavors together. That, and a WHOLE BIG MESS OF CUMIN.

See the full gallery on posterous

So my super dumbed down version of how to make Cuban-style black beans involves:

Putting your pre-soaked black beans (about a pound) on the stove to boil, on high, with a few big chunks of bell pepper, 1-2 bay leaves, and enough water to cover. Optional: you can use chicken stock instead of water, but adjust your salt accordingly.
Processing about 1 bell pepper and 1 small onion along with 2 cloves garlic (optional) in your processor or with your nimble fingers and a sharp knife.
Adding the vegetables to a small fry pan along with a good amount of olive oil and spices (cumin, oregano, black pepper, garlic powder, about a teaspoon or tablespoon each depending on how much you're making) and salt (start with a cautious amount; you can always add more later). This is your sofrito.
Cook the sofrito on medium heat until it is nicely rendered down, stirring occasionally, about 20 min. It should be dark greenish-brown and greasy-looking and very fragrant.
Check your beans. When they are fat and swollen, and starting to crack open, they are ready to receive the sofrito.
Take the beans and sofrito off the heat. Mash the beans a bit, leaving about half of the beans whole, then add the sofrito and mix.
Add a spoonful of sugar to the pot and mix. THIS STEP IS CRUCIAL.
Add maybe a quarter-cup of red wine and a splash of vinegar. This step is nice-to-have for additional flavor but not as crucial.
De-glaze the pan you used to cook sofrito with a little red wine; add everything to the pot of beans. Also a nice-to-have but not crucial.
Return pot to heat and simmer on low, partially covered, for several hours until the soup is super thick and creamy and yummy. Or move the whole mess to a slow cooker, set it, and forget it. Check back to see if you need to adjust the amount of liquid, spices, or salt.
Serve with fluffy white Cuban rice and your choice of Cuban meaty deliciousness.

Persimmon fruit harvest quite a treat in Himachal

2009-10-25T00:35:00.001-07:00

SHIMLA - Himachal Pradesh is expecting a bumper harvest of the exotic persimmon with the trees literally drooping under the weight of the luscious fruit even though unfavourable weather through the season hit other crops like apple and cherry.

Locally called “Japani Phal”, or the Japanese fruit, persimmon looks like a bright red-orange tomato, and is full of subtle fragrances and rich in sugar, as well as vitamins A, B and C.
“We are getting a bumper persimmon crop this time despite hostile climatic conditions in the flowering and fruit-ripening seasons. Field reports indicate a good yield,” joint director (horticulture) R.S. Thakur told IANS.
He said unfavourable weather had failed to affect persimmon production.
“Less chill in the last winter and deficient rain in the monsoon have little impact on the yield of persimmon, whereas the production of apple and other stone fruits has been severely hit in the state,” he said.
The temperate zones of Shimla, Kullu, Mandi, Chamba and Solan districts are ideal for persimmon cultivation. As per horticulture department estimates, at least 10,000 farmers grow the fruit over 397 hectares.
Said Anil Mahajan, a farmer from Kullu district: “Farmers are opting for persimmon as apple production has declined due to climate change. Moreover, persimmon bears regular, rich crop and requires less management.”
According to him, the abundant persimmon crop this time helped compensate for the losses incurred by apple growers.
“One kilogram of persimmon sells at about Rs.20 in the wholesale market. On an average, a fully-grown tree yields up to 200 kilograms of the fruit in a year,” Mahajan said.
In 2008-09, the production of persimmon in Himachal Pradesh was 224 tonnes.
Fruit commission agent Tek Chand Gupta said persimmon is selling between Rs.50 and Rs.60 per kilogram in the retail market. “Its price is quite high in Chandigarh and Delhi where retailers and fruit vendors often sell it as imports from China and Japan.”
Persimmon starts arriving in the market at the beginning of October and is available till mid-November.
“Persimmon is available when other citrus fruits are not common in the market. So it’s much sought after. Secondly, its resemblance with tomatoes attracts buyers. Most of the high-quality fruit is sold in Delhi’s Azadpur Mandi and Chandigarh,” Gupta said.
In India, the fruit was introduced by European settlers in early 20th century.
Ramesh Chaudhary, grower from Narkanda in Shimla district, said the fruit is also fast catching up as an alternative commercial crop.
“We planted persimmon in the early 1940s along with apples. This year, we got a bumper yield,” he said.
Horticulture joint director Thakur said two varieties are generally cultivated in Himachal Pradesh.
“The heart-shaped astringent variety, Hachiya, is dominant in the state. It is deep orange-red with glossy skin. The flesh is deep yellow and sweet when ripe. Other varieties such as Fuyu and Hyakuma are also grown. They are generally eaten when ripe,” he said.
According to Thakur, the demand for persimmon is quite high in fruit processing units due to its succulence.
The fruit is also grown in Uttarakhand, Jammu and Kashmir and Tamil Nadu.
Approximately 200,000 hectares in Himachal Pradesh — mainly in Shimla, Kullu, Mandi, Solan, Lahaul and Spiti, Kinnaur and Chamba districts — are under horticulture cultivation.
Besides persimmon, apples, pears, peaches, cherries, apricots, kiwi, strawberry, olive, almonds and plums are the major commercial fruit crops of the state, which boasts of a horticultural economy of around Rs.2,000 crore a year.

The Seven Secrets of Highly Obese People

2009-08-25T05:05:00.001-07:00

By David Zinczenko

Why do some people simply pack on the pounds effortlessly? It's not always genetics and it's not always gluttony and you can't always blame it on lack of exercise. Indeed, getting fat is often a result of some simple -- and easily correctable -- bad habits, especially when it comes to dining out.
As my co-author, Matt Goulding, and I began researching the Eat This, Not That! series, we discovered plenty of egregious examples of super-fattening foods in both America's supermarkets and our chain restaurants. And we learned that if you just know what to order and what to avoid, you can shave off pounds effortlessly. For example, does On the Border really need to stuff more than a day's worth of calories -- 2,550 -- into its Dos XX Fish Tacos? (Remember when fish was healthy?) And shouldn't Chili's warn parents when a selection on its kids' menu comes with 82 grams of fat, like its Pepper Pals Little Chicken Crispers does?
But it's not just the food itself. The restaurant industry has spent decades studying human behavior and figured out all sorts of subliminal ways to make us want to order and eat more. (Ever notice how all fast-food restaurants use red, yellow and orange in their packaging and decor, but never blue, green or purple? Think that's just a coincidence?) And a lot of those psychological tricks have become ingrained in our behavior. In a study in the journal Obesity, researchers looked at the habits of people dining at an all-you-can-eat buffet. Those with the highest body mass indexes (BMI) -- a measure of obesity -- seemed to demonstrate a series of "fat habits":

They use larger plates. When offered two plate sizes, 98.6 percent of those with the highest BMIs took the larger of the two plates to the buffet. A bigger plate tricks your eye into thinking you're not eating as much, and stuffing more food onto your plate -- and into your mouth. Use a smaller plate, get a smaller belly.
They eat while looking at food. 41.7 percent of those with high BMIs took seats that overlooked the buffet, instead of sitting in a booth or facing in a different direction. The site of food tends to make our minds think we have more work to do, eating-wise. Keep your food stored in the fridge or the pantry, not out on the countertops.
They eat with maximum efficiency. While Chinese buffets offer chopsticks, 91.3 percent of obese patrons opt for forks. That just makes it easier to shovel in the food!
They clean their plates. Of those patrons who were heaviest, 94 percent cleaned their plates so there was nothing left. Ignore Mom's advice -- let a little linger.
They chew faster. Researchers actually monitored the chewing habits of the buffet-goers and discovered that the heaviest 1/3 among them chewed their food an average of 11.9 times before swallowing. The middle 1/3 chewed an average of 14 times, and the leanest 1/3 chewed 14.8 times.
They dive in. The leanest people in the study typically took a lap around the buffet first, to plot out what they wanted to eat. But the more overweight group charged right in; doing so means you may fill up on some less-appealing items, then have to go back to snag that one nosh you have to have, but missed the first time.

Oh, and one more habit the overweight have that we've been reporting on for years:
They skip breakfast. Doing so raises your risk of obesity by a whopping 450 percent!

Puttur: Giant-sized Jackfruits in Patala Venkatraman Bhat's Plantation

2009-08-11T01:44:00.000-07:00

Puttur, Aug 10: A normal jackfruit weighs anywhere between 10 to 12 kgs. A mega-sized jackfruit might weigh from 20 to 30 kgs too. But well known Yakshagana artiste Patala Venkatramana Bhat has been growing jackfruits, each of them weighing from 60 to 80 kgs, thus unfolding another hidden surprise of mother nature.
This particular jackfruit tree, belonging to 'Java' variety, bears only about four jack fruits per year. This lone tree has been bearing jackfruits of this size since the last ten years, Bhat says. The jackfruit is about three feet long and every yellowish pulpy bulb inside the fruit is about six inches long.

This jackfruit has a unique taste. The origin of this fruit is Maharashtra. When Bhat had been to Mumbai as part of a Yakshagana troupe that performed there, he saw the bulbs of this giant-sized jackfruit in the market. He was surprised at their size and bought them. After eating the tasty outer pulp, he planted the seed in his plantation. The seed grew into a tree and is bearing these unique jackfruits.

Bhat had a distinguished career in Yakshagana. In agriculture too, he seems to have made a unique imprint because of this jackfruit tree.

Naga Jolokia Pepper Plants

2009-08-08T02:01:00.000-07:00

Naga Jolokia Flowers

In 2007 Naga Jolokia Peppers were confirmed to be the hottest peppers in the world. Twice as hot as the previously known hottest peppers. Immediately after finding out about these things I ordered seeds online from New Mexico State University and started growing them.
I now have two surviving plants that have gotten huge but still haven’t produced any peppers. This year I put them outside and a couple weeks ago I started getting the first flowers. Flowers mean peppers are on the way. I’m very excited!
I used to grow the previously known hottest peppers and a number of other species of pepper as well but in the past year and a half that I’ve been trying to get peppers out of the Naga Jolokia, the other peppers seem less significant.

Naga Jolokia Pepper Plant #1

Naga Jolokia Pepper Plant #2

Life-threatening disease is the price we pay for cheap meat

2009-08-05T09:05:00.000-07:00

Modern factory farms have created a 'perfect storm' environment for powerful viruses

Friday, 1 May 2009

A swelling number of scientists believe swine flu has not happened by accident. No: they argue that this global pandemic – and all the deaths we are about to see – is the direct result of our demand for cheap meat. So is the way we produce our food really making us sick as a pig?

At first glance, this seems wrong. All through history, viruses have mutated, and sometimes they have taken nasty forms that scythe through the human population. This is an inescapable reality we just have to live with, like earthquakes and tsunamis. But the scientific evidence increasingly suggests that we have unwittingly invented an artificial way to accelerate the evolution of these deadly viruses – and pump them out across the world. They are called factory farms. They manufacture low-cost flesh, with a side-dish of viruses to go.

To understand how this might happen, you have to compare two farms. My grandparents had a pig farm in the Swiss mountains, with around 20 swine at any one time. What happened there if, in the bowels of one of their pigs, a virus mutated and took on a deadlier form? At every stage, the virus would meet stiff resistance from the pigs' immune systems. They were living in fresh air, on the diet they evolved with, and without stress – so they had a robust ability to fight back. If the virus did take hold, it would travel only as far as the sick hog could walk. So if the virus would then have around 20 other pigs to spread and mutate in – before it would hit the end of its own evolutionary path, and die off. If it was a really lucky, plucky virus, it might make it to market – where it would come up against more healthy pigs living in small herds. It had little opportunity to fan out across a large population of pigs or evolve a strain that could be transmitted to humans.

Now compare this to what happens when a virus evolves in a modern factory farm. In most swine farms today, 6,000 pigs are crammed snout-to-snout in tiny cages where they can barely move, and are fed for life on an artificial pulp, while living on top of cess-pools of their own stale faeces.

Instead of having just 20 pigs to experiment and evolve in, the virus now has a pool of thousands, constantly infecting and reinfecting each other. The virus can combine and recombine again and again. The ammonium from the waste they live above burns the pigs' respiratory tracts, making it easier yet for viruses to enter them. Better still, the pigs' immune systems are in free-fall. They are stressed, depressed, and permanently in panic, making them far easier to infect. There is no fresh air or sunlight to bolster their natural powers of resistance. They live in air thick with viral loads, and they are exposed every time they breathe in.

As Dr Michael Greger, director of Public Health and Animal Agriculture at the Humane Society of the United States, explains: "Put all this together, and you have a perfect storm environment for these super-strains. If you wanted to create global pandemics, you'd build as many of these factory farms as possible. That's why the development of swine flu isn't a surprise to those in the public health community. In 2003, the American Public Health Association – the oldest and largest in world – called for a moratorium of factory farming because they saw something like this would happen. It may take something as serious as a pandemic to make us realise the real cost of factory farming."

Many of the detailed studies of factory farms that have been emerging in the past few years reinforce this argument. Dr Ellen Silbergeld is Professor of Environmental Health Sciences at Johns Hopkins University. She tells me that her detailed, on-the-ground studies led her to conclude that there is "very much" a link from factory farms to the new, more powerful forms of flu we are experiencing. "Instead of a virus only having one spin of the roulette wheel, it has thousands and thousands of spins, for no extra cost. It drives the evolution of new diseases."

Until yesterday, we could only speculate about the origins of the current H1N1 virus killing human beings – but now we know more. The Centre for Computational Biology at Columbia University has studied the virus and now believes that it is not a new emergence of a triple human-swine-bird flu virus. It is a slight variant on a virus we have seen before. We can see its family tree – and its daddy was a virus that evolved in the artificial breeding ground of a vast factory farm in North Carolina.

Did this strain evolve, too, in the same circumstances? Already, the evidence is suggestive, although far from conclusive. We know that the city where this swine flu first emerged – Perote, Mexico – contains a massive industrial pig farm, and houses 950,000 pigs. Dr Silbergeld adds: "Factory farms are not biosecure at all. People are going in and out all the time. If you stand a few miles down-wind from a factory farm, you can pick up the pathogens easily. And manure from these farms isn't always disposed of."

It's no coincidence that we have seen a sudden surge of new viruses in the past decade at precisely the moment when factory farming has intensified so dramatically. For example, between 1994 and 2001, the number of American pigs that live and die in vast industrial farms in the US spiked from 10 per cent to 72 per cent. Swine flu had been stable since 1918 – and then suddenly, in this period, went super-charged.

How much harm will we do to ourselves in the name of cheap meat? We know that bird flu developed in the world's vast poultry farms. And we know that pumping animal feed full of antibiotics in factory farms has given us a new strain of MRSA. It's a simple, horrible process. The only way to keep animals alive in such conditions is to pump their feed full of antibiotics. But this has triggered an arms race with bacteria, which start evolving to beat the antibiotics – and emerge as in the end as pumped-up, super-charged bacteria invulnerable to our medical weapons. This system gave birth to a new kind of MRSA that now makes up 20 per cent of all human infections with the virus. Sir Liam Donaldson, the British government's Chief Medical Officer, warns: "Every inappropriate use in animals or agriculture [of antibiotics] is potentially a death warrant for a future patient."

Of course, agribusinesses is desperate to deny all this is happening: their bottom line depends on keeping this model on its shaky trotters. But once you factor in the cost of all these diseases and pandemics, cheap meat suddenly looks like an illusion.

We always knew that factory farms were a scar on humanity's conscience – but now we fear they are a scar on our health. If we carry on like this, bird flu and swine flu will be just the beginning of a century of viral outbreaks. As we witness a global pandemic washing across the world, we need to shut down these virus factories – before they shut down even more human lives.

Post-Punk Kitchen Star Rocks 'Vegan Brunch'

2009-07-30T09:14:00.001-07:00

Post-Punk Kitchen Star Rocks 'Vegan Brunch'

Isa Chandra Moskowitz is known for bringing a rock 'n' roll attitude to vegan cooking. Her recipes are always fun, easy to follow, never too serious, and—most importantly—delicious. Now Isa's bringing the same edge to one of her favorite meals in the new cookbook Vegan Brunch.
Vegan Brunch is full of revamped classics that are now served with a major twist. From Chocolate Beer Waffles to Samosa Smashed Potatoes, the book is full of recipes that will make the perfect meal to wake up to or even end the night with!
Isa's Web site, The Post Punk Kitchen, offers a few free sample recipes (complete with pictures) that you can try out now, but if you'd like to have all the recipes so you can whip up your own vegan brunch, enter to win a free copy on PETA Living now!
"Breakfast is whatever we eat first thing in the morning, but brunch is an event," says ThePPK.com in its description of Isa's new book. To that I say, Vegan Brunch is a cookbook not to be missed.

Tea tasting 101: characteristics of a good quality black tea.

2009-06-20T11:05:00.001-07:00

Elizabeth Urbach. Black tea.

First things first: what is black tea? Black tea is tea that has been fully oxidized, or allowed to interact with oxygen until the tea leaves darken to a black color, before drying. After being picked from the tea plant or bush, the leaves are crushed or rolled, by hand or machine, to break the cellular walls inside the leaves and cause them to wilt. The crushing and wilting process releases the natural juices and moisture from within the leaves, which can then absorb and react with the oxygen in the surrounding air. This develops the robust, full flavor that is characteristic of black tea.
Some people describe black tea as being “fermented”, but that is an inaccurate way of describing the process; fermentation involves the interaction of yeasts and molds with sugars and water to create alcohol, and that is not what happens with black tea when traditionally processed. Pu-erh tea and Kombucha, which is a tea-based, mildly alcoholic, beverage, do experience fermentation to a certain degree, and they will be discussed in future articles, but black tea is the product of fresh tea leaves and oxygen, not yeast.
Depending on the place where the tea was grown, the time of year it was harvested, and other factors, the flavor, fragrance and appearance of the leaves and liquor – or liquid infusion – of black tea will fall within an established range of characteristics; the tea’s place within that range help the professional tea tasters determine which teas are of superior quality, which are good or standard quality, and which have been ruined by improper processing or storage, and are unfit for sale. They use a specific vocabulary to describe the tea, terminology which is also used by the best tea vendors and understood by the most ardent tea lovers. Here is a list -- from the Nothing But Tea website -- of the most common terms used to describe desireable qualities of black tea:
Biscuity or Malty - A pleasant aroma or flavor occasionally detected in the leaf or liquor of well-fired Assam tea.
Body - A liquor having both fullness and strength as opposed to a thin liquor.
Bright - Sparkling clear liquor[, not dull looking].
Brisk - Pleasantly astringent, not flat liquor. Usually of pungent character.
Full - Strong tea, without bitterness, having color and substance.
Light - Liquor lacking body or thickness.
Mature - No flatness or rawness in the liquor.
New - Term used to describe a tea which has not had time to mature. Usually denotes some rawness in the infusion which may disappear when the tea is kept.
Pungent - Pleasantly astringent in the mouth.
Sappy - Full, juicy flavour.
Smokey – can refer to a tarry taste purposely introduced into certain blends. [Has the flavor of wood smoke.]
Strength - Thick liquor, pungent and brisk.
Sweet - A light and not undesirable characteristic in a liquor. Nilgiri teas are particularly sweet.
Tip - The bud leaf of the tea plant ... it varies in colour in the made tea from silver to gold. The tip has the finest flavour.
Tippy Teas - Highly desirable teas abundant with silver or golden tips

For more info: Tea Tasting 101: How to choose a tea to taste
Glossary of Tea Terms from the Nothing But Tea website
“Tea Dictionary” from Bigelow Teas
“Tea tasting: a man’s art”, by Doug Spiers
“Dictionary of Tea Terms” from Upton Tea Imports

Environment Day Recipes

2009-06-05T09:54:00.000-07:00

Smita Mishra

The best place to make a new beginning is the hearth, say the ancient treatises. The saying holds truth even today when bestsellers have taken the place of those "mundane" books with pithy sayings. Believe it or not kitchen still is the place which a family uses the most, so it’s the perfect place to start something new.

Our loyalty to the cause of environment can best be begun here by just following a little bit of discipline.

To begin with, there are five basic mantras that must be followed:

Use pressure cooker as much as possible.
Do not wash fruits, veggies, and utensils in running water.
Use cloth instead of disposable paper napkins.
Cook in the day instead of night, so that you can save electrical energy.
Eat one uncooked meal everyday.

Following are some recipes that save both time and energy as they require very little or no cooking and are filling as well as healthy. Cheers for Environment Day!

Mango Salad

Ingredients:

1 cup ripe mangoes cut in cubes
½ cup roasted cashews
1 tsp roasted sesame seeds
1 tsp lime juice
1 tsp brown sugar
1 tsp pepper powder

Procedure:

Mix together all the ingredients. Sprinkle pepper and brown sugar in the end. Serve immediately.

Roasted Potato with Almonds

Ingredients:

2 potatoes cut in thin strips (so that they need less time in roasting)
4 tsp almonds soaked in milk overnight(blanched , pealed and chopped)
1 tsp chopped cilantro
½ tsp chopped garlic
1 tsp pepper
Salt to taste

Procedure:

Roast potatoes till they are brown and crispy (this will happen quickly as the potatoes are in thin strips). Now place them in a bowl. Sprinkle all other ingredients and serve.

Musical Notes In The Garden

2009-06-02T00:09:00.000-07:00

I think I've struck a right chord with this shrub
called Musical Notes. I bought it as a small plant
last December thinking it to be a variety of Cleome.
The person at the nursery couldn't tell me what it
was. There were a few blooms and the sight of the
long stamens was enough for me to decide it had to
come with me!

It was only recently that I found out, after googling
like one possessed, that it is actually a plant which
comes from the same family as the Bleeding Heart Vine.
It's Clerodendrum incisum a.k.a Musical Notes, Morning
Kiss, and Witches'Tongue.

The buds look like musical notes, hence the name. Here,
the buds are just starting to open up.

In full bloom. The blooms,in this case, lasted only for
a day. It made me wonder whether the wind and rain that
very night hastened their fall!!

Clerodendrum is a genus consisting of 400 tropical and sub-
tropical trees,shrubs and vines, and herbaceous plants
primarily from south-east Asia and Africa. Their general
characteristics include showy flowers and a lack of
tolerance to cold. The origin is Africa and it belongs to
the family Verbenaceae. Clerodendrum incisum can be pro-
pagated from cuttings and suckers.

I wonder how I didn't see the similarity. I also have
two other members of the same family blooming right now!!

Like white strands of thread, the short-lived blooms lie
scattered on the ground. The shrub is growing in full sun
although I've read that it does well in partial shade too.
It's growing pretty fast and for support I've planted it
next to the Cordyline.

But as the last blooms fall, the new buds appear and the
cycle continues. It's showtime again, folks!

7 minutes of food philosopher Sherry Strong at tokyo

2009-05-25T04:52:00.000-07:00

This was a great "naked talk" at TEDxTokyo. This is just half of it (in full it's about 14-min). The sound and video are weak since I was using a Flip, so crank up the volume. Sorry about laughing into the camera one time -- and you can hear my buddy Barry Eisler (http://www.barryeisler.com/ ) laugh and comment too as he was sitting next to me. Barry, by the way, also gave a fantastic, inspiring talk just like the pro that he is. He's a great writer, of course, but he's a great speaker too.

Checkout Sherry's website: http://www.sherrystrong.com/ She is an amazing person.

In future perhaps a few of these TEDxTokyo talks will be online in HD. There was a great pro camera crew with several cameras so I look forward to seeing the videos. There were several talks that were as good as any TED talk I have seen. Really good stuff.

As far as the first TEDxTokyo goes, I'd give it an A+. It was not perfect, of course, if you judge critically. However, if you factor in the high degree of difficulty of doing all of this for the first time and with volunteers and sponsors, etc. then I have to give it a '10.' I was blown away. I was worried on the day before since there were lots of technical issues to iron out, but they did it! Patrick, Todd, Jason, et al should stand up and take a bow -- this TEDxTokyo absolutely blew me away. Next year it will be even better. Can't wait.

The Healthiest Foods on Earth

2009-05-25T04:50:00.000-07:00

PineappleSpeeds post-surgeryPromotes joint healthReduces asthma inflammation

BlueberriesRestore antioxidant levelsReverse age-related brain declinePrevent urinary tract infection

SpinachHelps maintain mental sharpnessReduces the risk of cancers of the liver, ovaries, colon and prostateTop nutrient density

Red Bell PepperReduces risk of lung, prostate, ovarian and cervical cancerProtects against sunburnPromotes heart health

BroccoliReduces diabetic damageLowers risk of prostate, bladder, colon, pancreatic, gastric and breast cancerProtects the brain in event of injury

TomatoReduces inflammationLowers risk of developing esophageal, stomach, colorectal, lung and pancreatic cancerReduces cardiovascular disease risk

AppleSupports immunityFights lung and prostate cancerLowers Alzheimer’s risk

ArtichokeHelps blood clottingAntioxidant SuperfoodLowers “bad” cholesterol

ArugulaLowers birth defect riskReduces fracture riskProtects eye health

AsparagusNourishes good gut bacteriaProtects against birth defectsPromotes heart health

Avocado

Under The Mango Tree Natural Honey

2009-05-21T07:50:00.001-07:00

UTMT is a fair-trade company linking farmers to markets. To strengthen farming livelihoods we have also introduced beekeeping as it is the only form of agriculture input that has an overwhelming positive impact on agriculture yields and farming incomes.

We retail single flora honey - honey that retains its unique flavor which are directly influenced by nectar gathered by bees from flowers they visit, the climatic season and locations of their hives.

The Hive, a UTMT endeavor promotes community-based beekeeping. Its main objective is to support, train and partner with beekeepers across the country in the production and marketing of high quality single flora gourmet honey that is available seasonally across India.

OUR HONEYS

Wild Forest, Sweet Clover, Desert Bloom, Orange Blossom, Dhania, Sesame, Mango Blossom, Litchi, Dhania, Himalayan Flora, Jamun, Mahua, Coconut, Sunflower, Coffee, Cardamom, Kher, Karanj

Product Portfolio
• Organic Certified USDA NOP, EEC 2092/91 and NPOP cereals; pulses; cotton, tea, vegetable & plant based oils; various essential oils; herbs, spices; other botanicals such as aloe vera, soap nuts; honey and beeswax.
• Wild-collected non-timber forest products such as honey & beeswax, seabuckthorn products, medicinal & aromatic herbs, soap nuts, and other botanicals.

OUR RETAIL OUTLETS

Call us at 9833154478 for free home delivery in Mumbai and VPP courier service acros the country.

UTMT Office, 56 Naju Mansion, Woodhouse Road, Colaba, Mumbai 5.
Indigo Delicatessen, 5 Phiroze Building, Apollo Bunder, Mumbai. Tel 022 66551010

Cafe Moshe - Crossword Bookstore, Kemps Corner, Mumbai. Tel: 022-23842001
Fabindia Bldg, Kala Ghoda, Fort, Mumbai, Tel: 022 22623552
Moshe's, No.7 Minoo Manor, Cuffe Parade. Mumbai- 400005

Andheri west
Navdanya, The Organic Shop, Shop No 10, Mayfair Housing Society, Andheri (W). Mumbai 53. Call 9920418027 for free home delivery

Khar west
Neelam Foodland, 5,6,7 Tanna Kutir, Plot No 540, C.D. Marg, Khar Dhanda Road, Khar West, Mumbai
Bandra West
Modern Medical Stores, Dhiraj Arcade, Pali Naka, Bandra West, Mumbai
Bake Haven, Shop No 2, Rajat Apartments, Mount Pleasant Road, Mumbai 26.
Call 022-66643798 for free home delivery

all this at a discounted price and free delivery within mumbai!

try it out : call us @ 022-65157953 or Vijaya @9833154478 or maya @ 9833666585

http://www.utmt.in

http://www.facebook.com/group.php?gid=15208899927

'Drinking too much cola can cause fatal heart problems'

2009-05-20T07:32:00.000-07:00

Drinking too much cola can cause fatal heart problems, experts have warned.

The sugary drink has already been linked with obesity, tooth decay, diabetes and softening of the bones. Now doctors believe it can lead to hypokalaemia, where potassium levels in the blood fall too low.

It can cause an irregular heartbeat, associated with heart attacks, and muscles can become paralysed.

In one case, a 21-year-old who drank three litres of cola a day suffered a heart blockage. She fully recovered when she stopped drinking it and took a potassium supplement.

Researchers believe the drink’s high sugar and caffeine levels make the body excrete too much potassium. Dr Moses Elisaf, of the University of Ioannina in Greece, said: “Excessive consumption can lead to a range of health problems, including irregular heartbeat and paralysis.

“Most people recover when they stop drinking cola and start taking a potassium supplement.”

The Soft Drinks Association said: “These are extreme cases. Cola can be enjoyed as part of a balanced diet.”

Candy Bar From Mars Aims For Women From Venus

2009-05-20T06:37:00.000-07:00

The "Fling" is the first new chocolate bar Mars has introduced in more than 20 years. Courtesy of Taylor Global Inc.

The word "finger" is an industry term for a long, slim confection, Mars spokesman Ryan Bowling says. Courtesy of Taylor Global Inc.

A promotional postcard for the Fling. Courtesy of Taylor Global Inc.

The Snickers bar has a new sibling, and it's a girl.

She's sexual, uninhibited — and only 85 calories. The "Fling" is the first new chocolate bar Mars has introduced in more than 20 years.

Wrapped in a shiny pink and sliver package, this delicate "chocolate finger" is intended for women. The word "finger" is an industry term for a long, slim confection, Mars spokesman Ryan Bowling says, but with ads that invite you to "Pleasure yourself" in pink lettering, consumers might come to other conclusions.

The tag line on the package is "Naughty, but not that naughty." A TV spot starts with what looks like strangers having sex in a store dressing room. Currently the candy bar can be bought only California and online, but if all goes well, Mars is hoping women will be having Flings all across the country. But is this hyper-feminine, hyper-sexualized marketing coming on too strong?

"The overall campaign feels weird," Lisa Johnson says. "It feels creepy." Johnson is the co-author of Don't Think Pink: What Really Makes Women Buy — and How to Increase Your Share of This Crucial Market. She describes the marketing as a "full-frontal attack."

"The language of it has so much sexual innuendo, you could pack it into a trashy novel." Johnson says marketers are taking the connection women often make between chocolate and sensuality too literally. "There are other things you can do that can hit this note without banging on it."

Bowling says the campaign has been received well so far. Whether the Fling will keep calling itself a "finger," however, remains to be seen.

100 Useful Websites for Vegetarians and Vegans

2009-05-19T02:20:00.000-07:00

Whether you’re a hard core vegan or someone who’s interested in making the transition from meat eater to vegetarian, the Internet is full of resources and guides for your reference. From nutrition information to yummy vegetarian recipes to hot spots just for kid vegans, check out our list of 100 useful websites for vegetarians and vegans.
Nutrition and Reference
Learn how you can satisfy your nutrient needs without eating meat or even dairy by reading these reference guides.

USDA Nutrient Data Laboratory: Look up nutrient information for different vegetables here.
NutritionData Vegetables: On this site, you can look up nutrition data, including calories and vitamins, in all types of vegetables and veggie meals.
MyPyramid.gov: Learn all about the food pyramid and find out how many servings of fruits and vegetables you should be eating every day.
The Vegetarian Society Basic Nutrition Information Sheet: Here you’ll learn ways to get your protein without eating meat and how being a vegetarian is healthy.
MedlinePlus Vegetarian Diet: This resource from MedlinePlus organizes articles and fact sheets about vegetarian nutrition, conditions, issues, and more.
Soy: Health Claims for Soy Protein, Questions About Other Components: Find out if soy is really a substantial alternative in this article from the FDA Consumer.
What’s In Food: Get information about antioxidants, food additives, food composition, vitamins, and more.
Nutrition During Pregnancy for Vegetarians: Pregnant vegetarians and their friends and family can find resources for staying healthy and balanced here.
Vegetarian diet: How to get the best nutrition: Learn how to plan out your diet so that you get the right amount of nutrients. This guide also explains every niche of vegetarian and vegan.
Vegetarian Network Victoria: This Australian resource dispenses information about nutrient needs, vitamins and minerals, shopping tips, how to avoid animal products, and more.

Blogs
Get a real-life perspective on vegetarianism and veganism from other conscious eaters who love to swap recipes, share news stories, and more.

The Vegan Experiment: Since July 2008, this meat lover has been experimenting with veganism. See how he’s doing.
BeanDiet: BeanDiet is a blog by a nutritionist who wants to educate Americans on the importance of eating right.
Shoes With Souls: This vegan fashion and shoe blog posts about eco-friendly style choices.
Savvy Vegetarian: This vegetarian lifestyle blog has channels for recipes and cooking, advice, and more.
It’s easy being vegan!: This blogger covers everything vegan from animal cruelty to yoga to finding meat alternatives.
Almost Vegan: Find exotic vegan recipes and other conscious meal ideas here.
FatFree Vegan Kitchen: This blog is packed full of "sinlessly delicious" recipes for health-conscious vegans.
The Veggie Blog: On The Veggie Blog, a blog from Happy Cow, you can read about organic gardening, nutrition, animal rights, and more.
SoulVeggie: Here you’ll learn about the news stories and special events relevant to vegetarians and vegans.
Groovy Vegetarian: Another vegetarian lifestyle blog, Groovy Vegetarian mixes compassion and "eco-friendly fun."

Food Data
These charts and calculators will help you discover the real content of foods

The World’s Healthiest Foods: Get nutrition data for all kinds of foods, especially fruits and veggies.
International Food Information Council Foundation: The IFIC Foundation lists food information, food safety updates, ingredients, dietary guidance, and more.
FDA: Look up recalls and food safety information here.
CalorieKing: The next time your friends give you a hard time for being a vegetarian or vegan, show them the stats on their favorite fast food meal here.
The Nutrition Source: Vegetables and Fruits: The Harvard School of Public Health explains which fruits and vegetables are the most nutritious.
The 11 Healthiest Autumn Fruits and Vegetables: Find out why avocados, kiwi, green beans and eggplant are some of the healthiest options around.
Fruit Nutrition Database: Get all kinds of information on storing, selecting and preparing fruits here.
Nutrition Information for Raw Fruits, Vegetables and Fish: These poster charts display nutrition facts, including calories, fat, sugars, and vitamin information for commonly consumed fruits and vegetables.
Nut and Seed Products: NutritionData provides information for all kinds of nuts and seeds, including almonds, raw acorns, cashew butter, coconut milk, and more.
What Fruits and Vegetables are in Season?: Use this resource to discover which fruits and vegetables are in season at different times during the year.

Organic and Environmental Issues
Not all organic enthusiasts are vegans and vegetarians, but they do share an appreciation for eco-conscious, compassionate, and healthy living. Find resources for cooking, growing food and more in this list.

Environmental Infomration: The Vegetarian Resource Group has lots of articles and links about the ethical treatment of animals, energy and global warming, low-carbon food alternatives, and more.
Organic Authority: Get organic food recipes and tips for living an organic, eco-conscious lifestyle.
Health Benefits of Organic Food and Environment: This guide outlines the benefits of living and organic lifestyle.
Organic Trade Association Environmental Facts: This resource provides information and statistics about how organic lifestyles preserve the environment.
49 Reasons Why I am a Vegetarian: This simple site outlines different ways that being a vegetarian helps the environment and your own personal health.
Environmental vegetarianism: Let Wikipedia help you understand this form of vegetarianism, which holds that cultivating animal products results in pollution.
Meat and the Environment: This page also explains why the meat industry has been called "one of the top two or three most significant contributors to the most serious environmental problems."
Vegan Action: Find information about going vegan, as well as all the environmental benefits that a vegan lifestyle produces.
Environmental Destruction: Vegan Outreach’s resource on the environment explains how climate change, water sanitation and other issues are impacted by the meat industry.
Organic Consumers Association: Visit this site to learn about organic and environmental news, advocacy campaigns, and more.

Growing and Gardening
Learn how to grow your own vegetables and fruits here, helping you save on grocery bills and eliminate toxins.

BackyardGardener.com: This site has a blog, forums and plenty of references and guides for learning about seeds, products, vegetables and more.
Vegetable Gardening Guru: Here you can learn about preparing and building the soil, dealing with insects, identifying plant diseases, and harvesting.
Vegetable Gardening in Containers: Texas A&M University has put together this guide for deciding which vegetables to grow in a container, how to transplant vegetables, how to fertilize them, and more.
Vegetable Gardens Can Save Big Money: Besides being healthy, vegetable gardens can save you money at the grocery store, this article reports.
The Cheap Vegetable Gardener: This blog is full of unique tips and photos for vegetable and fruit gardeners.
Growing Tips for Garden Vegetables: This chart explains when to plant which vegetables and how to space them.
Home Orchard Society: Get tips on growing fruit from this website.
Gardening: Fruits and Vegetables: The DIY Network has lots of resources for planting apple trees, tomatoes, early spring veggies, organic produce, and more.
Growing Killer Tomatoes: Learn about the history of tomatoes, how to care for them, and how to harvest them.
Vegetable Garden Layout: This page explains how to prepare soil, choose a location, organize your garden, and decide what and how much to plant.

Communities and Forums
Join up with other vegans and vegetarians to swap recipes, share news stories, and more.

Wellsphere Vegetarian Community: Read blogs, meet other vegetarians, and learn about healthy living here.
VegPeople: This forum includes threads for animal rights, teen vegetarians, and more.
Vegan Represent: Vegan Represent is a vegan forum for everything from health to eating to responsible shopping.
VeggieFishing.com: This online dating site is just for vegans and vegetarians.
Vegiac: Gluen-free vegetarians network and chat on this site.
ASPCA Vegetarians of the world: This group on the ASPCA community posts photos and events for animal-loving vegans.
Veggie Boards: These boards are described as "the largest and most active vegetarian forum online."
Veg Haven: Join groups, watch videos, post photos and more to find out what causes other vegetarians and vegans are taking up.
VegSpace.com: This vegetarian community features recipes, groups, blogs and more.
Peta2: Young animal activists, vegans and vegetarians connect on this site to share newsworthy items, recipes and more.

Recipes
Here you’ll find loads of yummy vegetarian and vegan recipes for every meal of the day.

VegCooking: This site has a blog, vegan menu station, Q&A with a vegan chef, vegetarian cookbooks, and more.
The Vegan Chef: Choose from recipes for sandwiches, appetizers, beverages, salads, side dishes, salad dressings, stews, breads and more.
AllRecipes.com Vegetarian: Find decadent vegetarian recipes, get tips on cooking with veggies or tofu, and more.
Vegan Recipes: Here you can find yummy vegan recipes like Potatoes Au Gratin, Rice Rolls, Mexican Pizza, Chicken Parmesan and more.
VegWeb: Users review vegetarian recipes like Mock Tuna Salad and Beans and Rice for Lazies.
Recipes Around the World: The International Vegetarian Union shares vegetarian recipes from Africa, the Caribbean, Mexico, Australia, Nepal, France, Greece and everywhere else.
Vegan Recipes: Check out recipes like Vegetable Couscous or Tofu Jambalaya, as well as recipes that have no added oils or fats.
The Veggie Table Dessert Recipes: Yummy treats that are veggie-friendly are found here.
Simple Vegetarian Recipes: Here you can find "recipes for real people" for brunch, holidays, pizza night and more.
Vegan Cookie Recipes: Whip up sugar-free cookies, vegan lemon poppyseed cookies and other vegan cookies.
Vegan and Vegetarian Recipes: Find recipes and tips for organizing vegetarian holidays.
RecipeZaar: This site has over 45,500 vegetarian recipes, including condiments, breads, and quick-fix meals.
Better Homes and Gardens: Find grilled veggie recipes, plus vegetarian soups, sandwiches and entire meals.
Tofu Recipes: Get recipes like Basil Tofu and Braised Tofu here.
Best of the Net Recipes: Vegetarian recipe categories on this site include pasta, casseroles, hummus, Japanese, breakfast, fruits, lunch, muffins, and lots more.

Websites for Kids
These sites are designed to educate kids and teens on eating a vegetarian or vegan diet.

Young Veggies: This site is for kids and teens who are wondering what it means to be a vegetarian.
Vegetarian Nutrition for Teenagers: Teens have special dietary needs to help them grow, and this resource will help them find meat alternatives that meet those needs.
Girls Health Vegetarian Eating: GirlsHealth.gov explains the basics of vegetarian eating and nutrition in a straightforward, easy-to-understand way.
Fruit and Vegetable Encyclopedia: This colorful reference from Dole educates kids about potatoes, lemons, pears, raisins, strawberries, bell peppers, and lots of other fruits and veggies.
Vegetarian Diets for Kids: KeepKidsHealthy.com outlines children’s nutritional needs and how they can be satisfied through a vegetarian diet.

Lifestyle
Learn about the transition to vegetarianism or veganism, and what the lifestyle demands, from these sites.

On Becoming Vegan: William Harris, M.D. explains the vegan lifestyle and shares recipes and a food guide.
Vegetarian Channel: Learn about the vegetarian lifestyle on this site, which features forums, dating services, advice on going vegetarian, and more.
How to Choose a Conscious Vegetarian Lifestyle: This simple guide reminds you to consider tips that will make it easier for you to transition to vegetarianism.
Vegetarian Lifestyle - Is It Right For You?: Women’s Healthcare Topics helps you figure out if a vegetarian lifestyle will mesh with your nutritional needs.
Living a Vegan Lifestyle: This article clearly outlines the sacrifices you need to make to become a vegan.
Chill Vegan: Learn about the chill vegan movement here, a group of vegetarians that aspire to be vegans but sometimes stumble.
Why Vegan?: Steve Pavlina explains the benefits of going vegan and going vegetarian.
How to Go Vegan: This article on Care2 shares tips for creating a plan, transitioning to veganism, and learning about the lifestyle.
How to Go Vegan: VegFamily’s interview with Rory Friedman and Kim Barnouin reveals tips for going vegan and options for getting protein.
Six Tips: How to Go Vegan or Vegetarian in 2009: Tips here encourage you to try new protein foods, like almond butter, soy milk, and brown rice.

Health
These sites will help you stay healthy and well-nourished as you practice your conscious lifestyle.

Fruit and Vegetable Variety: Make sure you understand why mixing up your fruit and veggie routine is important.
CVS Vegetarian Health Resources: Here, questions are answered to ease your fears about finding nutrients and maintaining a healthy, balanced lifestyle as a vegetarian.
7 Quick Tips for Vegetarian Health: This guide reminds you to drink water, take vitamin supplements and to eat raw fruits and veggies periodically.
Weight Loss Resources for Vegetarians: Get advice on losing weight and find links that will help you get healthy without giving up your diet.
Vegetarian Times: This site is all about living healthy while being a vegetarian.
AmericanHeart.org Vegetarian Diets: The American Heart Association explains the pros and cons of a vegetarian lifestyle.

Miscellaneous
Find even more fun and informative guides here for looking up vegetarian-friendly restaurants, famous vegetarians, and more.

Eating Out: Use this website to find vegetarian-friendly restaurants.
Famous Vegetarians: Check out this extensive list of famous vegetarians, including actors, supermodels, musicians, scientists and others.
How healthy are your eating habits: Find out how much of a vegetarian, or at least a healthy eater, you are.
A Vegetarian Diet: Get specific details on what vegetarians eat and qualities that do and do not make up a vegetarian.

Organic Vs. Conventional: Have You Been Robbed?

2009-05-15T00:39:00.000-07:00

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Guest post by Chelsea Green's Makenna Goodman:

It's Saturday afternoon and you're checking out at your local co-op. You're behind another member of your community, lining up your organic eggs, organic pork chops, organic milk, organic lamb shank, and organic cheese. You feel pretty content. You're eating right, in a world full of chaos. Your body loves you.
And probably best of all, your act of buying organic is part of a political movement; you're supporting a population of small farmers, the precious few who have decided that animals are more than merely walking meat slabs, and that vegetables should be birthed from sunshine and good soil, not created in a lab.
But organic may not mean the food is better for you. Organic may not mean the animal was treated right. Organic may, in fact, be little more than a sweet notion and marketing campaign that rests easy the hearts of the eco-conscious consumer. Organic, in other words, is not always the right choice. Sorry, but it's true.
In fact, if all of us knew exactly what "organic" means and the other available alternatives (fast corporate food never being one of them), it is possible we could actually save money and be better informed about the food we're putting into our bodies. Joel Salatin, farmer and author of You Can Farm; Pastured Poultry Profits; and Everything I Want to Do Is Illegal—whom the New York Times refers to as the "high priest of the pasture" and is referred to at length in Michael Pollan's Omnivore's Dilemma—has a lot of good points when it comes to the question of organic vs. conventional. First and foremost: it's not that simple.
According to Salatin, "a broiler [meat chicken] can be fed certified organic feed in a confinement house, without fresh air and sunshine, without green salads, trucked for hours to a processing plant that electrocutes the bird and spills feces all over the carcass during evisceration, and be labeled 'certified organic.' In animal production, organic describes primarily diet, and everything else is either not mentioned at all or is secondary."
I'd like to take this moment and say: Hello. My name is Makenna, and I farm non-organic eggs. Don't stop reading! At first I was ashamed; I'm someone who spent years being obsessive about only buying organic, no matter what. If I didn't have an extra buck, I went without eggs that week. I'm serious. My money, in copious amounts, was channeled into the sustainability of small farmers all across the country, or so I thought.
But recently, since moving to a Vermont farm, I've been confronted with the cold, hard reality of what organic really means. Not much. Sounds sweet. Feels nice. Connotes ideas of good.

Story continues below

Suffice it to say, for all these years...I've been robbed.
I have laying hens, and believe me when I tell you they have a good life. They're free range to the point of too free, and spend warm days by the pond, eating bugs. They lay eggs with neon orange yolks, a sign they're low in cholesterol and high in good protein. I feed them food scraps, and along with their "salad greens" of grass and plants, this cuts down on their grain consumption substantially. I'm considering getting scraps from the local elementary school, too. Use waste, be sustainable, cut down on fossil fuels, that kind of thing. I am 100% against hormones, large-scale corporate food production, caged livestock, and mistreatment of animals of any kind. But I don't use organic grain, because it's twice as expensive, and since the hens are so free-range they get most of their diet through food scraps and plants, and eat very little grain anyway (which, although not certified organic, is all-natural, hormone and antibiotic free.)
When I went to my local co-op and proposed I become one of their egg suppliers however, the grocery buyer asked me first off: "Are they organic?" "Well," I told her, "they're free-range! Almost to the point of too free!" But the buyer shook her head, and offered to pay me a dollar less per dozen. A hen with a good life doesn't qualify as organic if the minimal grain they eat per day is not. Doesn't matter if it's one kernel of grain per day. "So," I asked her, "if my birds were locked in cages but I stuffed them until they popped with organic grain, they'd be worth more?" She nodded. "Even though my hens have a better life, get sun and exercise, eat plants, roam free, and the eggs are lower in cholesterol and saturated fat as a result?" She nodded. Insane.
On the subject of "organic," Salatin says:

Too often, especially in organic agriculture, we focus all the attention on the animal's diet and miss the bigger picture... I am constantly amazed that people in Virginia pay exorbitant prices for certified organic broilers flown in refrigerated air freight from California, birds that do not receive green material and are raised basically in a conventional confinement factory house. From a world-view standpoint, it would probably be better for the environment to buy locally produced conventional chicken than to encourage the use of jet fuel and heavy metal to transport that chicken across the country. In the name of one cause, we sacrifice another equally worthy cause... the point is that organic feed is only a fraction of what is necessary to produce a truly dynamic bird. Certainly truly organic chickens are not necessarily bad. But neither are they necessarily good.

So, what do you -- the consumer -- do now? Most important is to keep in mind that organic certification is a label, and not a guarantee your meat had a good life, or is healthier than "conventional" brands. This is not a plug for corporate food. Of course you'll still want all natural, hormone and antibiotic free meat, but...Organic? It's so much more expensive, and who has extra cash for false promises these days? It's in times like these when it's especially good to know what's behind the label. Which, in the worst cases, is nothing more than a big, fat, unhappy lie.
To read more of Joel Salatin, check out his books: You Can Farm, Pastured Poultry Profit$, Everything I Want To Do Is Illegal, Salad Bar Beef,, Family Friendly Farming, and Holy Cows and Hog Heaven.

100 Healthy Food Rules to Govern Your Kitchen

2009-04-16T00:13:00.001-07:00

As Michael Pollan says, we should "eat food. Not too much. Mostly plants." This is a good general rule to live and eat by, but there are so many more nuggets of wisdom you can use. Read on these 100 rules that can help you keep a healthy eating lifestyle.

Variety
Follow these rules to keep variety in your diet.

Eat your colors: In order to get as many different phytochemicals as possible, you’ll need to eat different colored vegetables and other foods.
Variety is the spice of life: Mix things up, and be sure to eat a lot of different foods so that you can get a variety of nutrients from your diet.
Eat from different cultures: Eat Mediterranean, Italian, Chinese, and more.
Three food rule: Every time you eat, have a single portion from three different food groups, one of them protein.
Try it, you’ll like it: Take a small taste to find out how you really feel about a food without lots of pressure.
Love herbs and spices: You can add flavor without sugar or salt by using herbs and spices.

Shopping
These rules will help you when you’re out food shopping.

Shop for health: Remember that if you buy it, you’re going to end up eating it.
Stop off at a farmer’s market or fruit stand: Even if you don’t have specific purchases in mind, shopping in a healthy food environment can make you more focused on eating what you should.
Plan ahead: Go to the grocery store armed with a game plan to get the most healthy food for your money.
Shop the perimeter of your supermarket: Fresh food is on the outside, manufactured food tends to be toward the middle.
Make a realistic food budget: Get smart about the money you spend on food.

What to eat
Learn which foods and food groups to stick with in these rules.

Eat your greens: Greens and vegetables will help give you the health that you need.
Enjoy oily fish: Fish like salmon and mackerel are full of excellent omega-3 fatty acids.
Drink your milk: Give yourself the milk you need, and your kids two to three servings of dairy per day.
Eat wild foods: Berries, fish, and other food you can find in nature is often good for you. Just be sure to research and make sure what you’ve found is safe to eat.
Focus on whole grains: When eating breads and pastas, make sure what you’re eating is made of whole grains.
Eat in two food groups-things that move, and things that grow: If it’s not a plant or an animal, don’t eat it.
Eat food that doesn’t have an ingredient label: Fruits, vegetables, and other whole foods don’t often have ingredient labels.
Eat food your great grandmother would recognize: If your great grandmother would have no idea what it is you’re about to eat, skip it.

Foods to avoid
These rules will tell you which foods to stay far away from.

Reduce the amount of meat you eat: You can reduce the meat in your meal by adding beans.
Don’t eat anything you can’t buy yourself: If you can’t buy the ingredients that go in your food, you shouldn’t eat it.
If man made it, don’t eat it: Jack Lalanne’s advice is great for avoiding manufactured foods.
Don’t eat anything with more than five ingredients: Eating foods closer to their natural state ensures that you get more nutrients.
Avoid food that makes health claims: Everyone already knows real food is healthy-it’s when packages and pushers have to explain what a food can do for you that you need to be worried.
Don’t eat anything you wouldn’t want to "be": Remember that you are what you eat — do you want to be a fast food burger?
Don’t eat plastic food: Focus on real food instead.
Avoid manufactured foods: Anything prepackaged is probably full of too much sugar, salt, and fat.
Don’t eat any ingredients you can’t pronounce: If you’re eating food that only a chemist recognizes, something is wrong.
Stay away from food with celebrity endorsements: Food that needs to be endorsed generally isn’t good to eat.
Eat nothing containing corn syrup: Food containing corn syrup is generally not nutritious.

Portions
Eat realistic portions with the help of these healthy food rules.

Eat on a salad plate: Using a smaller plate will trick your mind into thinking that you’re eating more than you really are.
Eat until you are four-fifths full: This Japanese saying advises you to stop eating before you’re truly full.
Fill your plate with 3/4 vegetables: Make vegetables a main focus, rather than a side.
Your eyes are bigger than your stomach: Don’t allow yourself to take more food than you can comfortably eat.
Eat a teaspoon at a time: Eat more slowly by only putting a teaspoon of food or less in your mouth at once.
Practice moderation: Everything is good in moderation.
Use a salad fork: You’ll take tinier bites and feel more satisfied by using a smaller fork.
Fill your belly with food, air, and water: The prophet Muhammad recommended a belly with 1/3 food, 1/3 drink, and 1/3 air.
Balance your plate: Half of your plate should be crunchy vegetables, 1/4 starchy vegetables, and 1/4 protein.

Quality
Following these rules will help you improve the quality of the food you eat.

It’s not food if it comes to you through the window of a car: Don’t count fast food as real food.
Don’t eat at any restaurant of which there is more than just one: Stick with local, independent establishments to get better quality food.
Don’t buy food in a gas station: Gas stations are not known for their high quality food.
If a bug won’t eat it, neither should you: Eat food that is attractive to bugs, just be sure to keep them away from it!

Good Habits
Develop good eating habits by following these food rules.

Eat only at the table: Don’t eat standing up, snack while you prepare food, or eat after your meal is over.
Eat when you’re hungry: You don’t have to eat at the time deemed as lunch time or dinner time: eat when you’re hungry.
Read the fine print: Check out the ingredients, nutrition facts, and other small details to learn what you’re really eating.
The 20 minute rule: Make your food last at least 20 minutes, and even if you can’t wait at least 20 minutes before going back for seconds.
Eat well 90% of the time: Allow yourself a few vices like dark chocolate and good beer.
Eat breakfast: A good breakfast is insurance to help you avoid overeating later in the day.
Savor every bite: Slow down, and enjoy the things that really satisfy you.
Don’t eat too late: Eating too much before bed can interfere with good sleep habits.
Avoid eating while reading or watching TV: Be conscious of what you’re eating — eat without distractions.
Don’t eat in the car: Not only is it dangerous, you’re also likely to not pay good attention to what you’re eating. Eat breakfast like a king: Your body can process large meals better earlier in the day, rather than at night, so don’t be afraid to eat a big breakfast.
Empty your mouth before filling your fork or spoon: Promote good digestion and slower eating by clearing your mouth before every new bite.
Don’t eat when you’re bored: Eating when you’re bored can lead to overeating.
Chew your food: Break down your food by chewing each mouthful 20-25 times.

Home Cooking
These rules will help you make your home cooking healthy.

Keep fruit handy: Leave out a bowl of fruit on your table, counter, or in the refrigerator.
Put vegetables in your pasta and lasagne: Sneak vegetables into your pasta and lasagne for chunkiness and better nutrition.
Plan your recipes: Know what you’re going to eat on Thursday night before Thursday night comes around, and you can better govern what you end up eating.
Grow your own food: Start a vegetable, fruit, and herb garden to eat healthy at home.
Make fruit accessible: Cut up fruit and refrigerate it so it will be easy to pick up later.
Prepare salad as your main dish: Make your main dish salad every now and then.
Freeze your food: Create soups, casseroles, meat, and other freezable foods in bulk, so you’ll always have an easy meal ready to go.
Get canned, frozen, and dried fruits: In addition to fresh fruit, you can stock up with dried, frozen, and canned fruit that will last longer.
Stock up on frozen vegetables: Use frozen vegetables that won’t go bad, and are easy to prepare in the mircrowave.
Use your crockpot: With a crockpot, you’ll be able to fill your dinner full of vegetables and simmer all day.
Eat a green salad with dinner every night: Get dinner started right by eating a salad packed with vegetables.
Eat vegetables that are easy to prepare: Get baby carrots, grape tomatoes, and salad greens, so you’re more likely to eat them.
Make good use of condiments: Parsley, cilantro, mint, mustard, and other condiments are a great way to add flavor and nutrients.
Make vegetables the main dish: Make stir fry or soup to put veggies first.

Nutrition
Get proper nutrition with the help of these rules.

A snack is not the same thing as a treat: Remember that even if you’re just snacking, you don’t need to eat junk.
Get equal amounts fat and protein: Make sure you’re getting enough protein by matching it to fat.
Eat food that can rot: Avoid eating too many preservatives-eat food that is subject to rotting. Just make sure you eat it before it gets there!

Eating Out
Eat well even away from home by following these rules.

Pay attention to preparation: Get steamed, grilled, or broiled dishes instead of sauteed or fried ones.
Take food with you wherever you go: Stash a banana or other portable healthy food, and you won’t be tempted to eat unhealthy food when you’re on the go.
Spend more: Generally, more expensive restaurants serve food that’s healthier for you, so when you go out, visit a higher quality restaurant.
Get a doggy bag: Instead of cleaning your plate, bring some food home for later.
Substitute vegetables: Get extra vegetables instead of rice or potatoes.
Only make one request: Don’t switch things up so much that you drive the chef and waitstaff crazy.
Order drinks without added sugars: Get water, milk, or unsweetened tea.
Visit ethnic restaurants: You can often find excellent food at a great price by visiting Cuban, Greek, Irish and other ethnic restaurants.
Split your entree: Eat less and save more money by sharing your entree with someone else.
Ask for whole wheat bread: When you order a sandwich, ask for whole wheat bread.
Decide on your splurge: Allow yourself the bread basket, cocktails, or dessert, but not all three.
Order a salad first: Start your meal with a salad full of vegetables, and you’ll better control your portions and nutrition.
Order your least favorite cocktail: You’ll be less likely to go overboard if you’re drinking something that goes down less easy than your favorite.

Sustainability
These sustainability rules will help you ensure that your food isn’t just good for you-it’s good for the planet and your community.

Eat locally: Practice a 100 mile diet to get the freshest, most Earth-friendly food.
Tie off the sack before it’s full: By stopping before you’re full, you’ll make sure that you don’t have a bursting belly.
Buy in season: Eat food that’s currently being grown in season, and you’ll have fresher, more environmentally in-tune meals.
Buy organic: Get more nutrients out of your food by buying organic.
Buy animal products from humane farms: Know that the meat and animal products you’re eating are humane by purchasing them from farms with humane standards.

Safety
Stay safe by following these rules.

Keep non-food items out of the kitchen: Books, backpacks, and shopping bags should stay out of the kitchen.
Never eat sushi from a convenience store: Convenience stores are not known for their stringent health standards, so avoid eating raw foods from them.
Wash food surfaces with hot soapy water: You should wash cutting boards, counter tops, dishes, and utensils when preparing food, and in between different food items.
Keep your food separate: Separate raw, cooked, and ready to eat foods to avoid contamination.
Use paper towels to clean surfaces: Although it’s wasteful, using a new paper towel to clean surfaces is the easiest way to avoid contamination.

Rules to break
These are rules you’ve probably heard before, but should seriously consider breaking.

Clean your plate: Eat what you need to, not what’s put in front of you.
Five second rule: It’s been proven that five seconds is more than enough time for food to become contaminated.
No snacking: Snacks can be great, especially when they are fruit, vegetables, and other healthy foods.
No dessert until you finish your vegetables: Don’t use dessert or any other food as a reward or punishment.

50 Foods That Give You the Most Nutrition Bang for Your Buck

2009-04-15T00:25:00.000-07:00

When sticking to your budget is as important as it is during this economic crisis, it’s often easier to pick up the cheapest foods at the store. check out these 50 foods.

Fruits
Eating fresh fruits that are in season can actually save you money. These fruits, including apricots and raspberries, will give you the most nutrition bang for your buck.

Strawberries: When bought in season, strawberries can be bought in bulk or individually for a modest price. And just one half cup of raw strawberries contains 149% of your daily value for Vitamin C.
Apricots: Apricots are a good source of the antioxidant beta-carotene, which is converted to Vitamin A once ingested. Buy fresh apricots and dry them yourself for better savings.
Blackberries: Raw blackberries are low in calories but have a significant amount of dietary fibers, plus 50% of your daily value of Vitamin C per cup.
Raspberries: Raw raspberries are another easy, healthy snack that isn’t too costly. They contain Vitamin K, magnesium, dietary fiber, and Vitamin C.
Cherries: Make sure you buy cherries in season, or they can get expensive. They’re known as a "super fruit" because of their very high beta carotene content, as well as their fiber, folate, iron, magnesium, Vitamin C and potassium content.
Cantaloupe: Cantaloupes not only go a long way in terms of recipes and snacking, they’re also low in calories, have no fat, and contain 120% of your daily value of Vitamin A and 108% Vitamin C in just one cup.
Pears: One pear contains 24% of your daily value of fiber and have a low glycemic index, which means that the carbohydrates are slow to convert to sugar. Pears also contain Vitamin C and Potassium.
Raisins: Raisins do contain plenty of sugars, but no fat or cholesterol. They are also a good source of potassium, iron and dietary fiber.
Watermelon: Buy a huge watermelon in season for a cost-effective summer snack that’s packed with vitamins. Watermelons contain Vitamin A, B6, and lots of Vitamin C.
Peaches: Buy fresh, not canned, peaches for the best nutritional value. Peaches contain beta-carotene, Vitamin C, Vitamin E and Vitamin A.
Figs: Buy fresh figs and dry them yourself to save on cost. Figs are fat, cholesterol, and sodium-free; have 20% of your daily value of fiber; and "have the highest overall mineral content of common fruits," according to California Figs.
Blueberries: Blueberries are strong carriers of Vitamin C, manganese and dietary fiber, and also contain Vitamin E.
Cranberries: Cranberries are actually low in sugar and calories and contain lots of Vitamin C, dietary fiber, manganese and Vitamin K.
Oranges: Get plenty of Vitamin C, as well as dietary fiber, folate, Vitamin B1, potassium, Vitamin A and calcium from just one orange.
Bananas: Bananas may have carbs and sugar, but they’ve also got lots of Vitamin C and potassium, plus Vitamin B6, dietary fiber and manganese, making them a nutrient-rich snack.

Vegetables
Like fruits, fresh veggies are often inexpensive and can be used for lots of different meals and snacks during the week. Eat these vegetables to get your iron, calcium, fiber and other nutrients.

Asparagus: Asparagus has more folic acid than any other vegetable. Folic acid helps prevent liver disease and helps your blood cells grow.
Tomatoes: Tomatoes contain beta and alpha-carotene, lutein, fiber, potassium, Vitamin C, folate and more vitamins. Plus, depending on the variety you choose, they’re quite inexpensive.
Crimini mushrooms: Crimini mushrooms have almost no calories but are packed with potassium, selenium, Vitamins B2, B1, B6 and B3, zinc, magnesium, iron, calcium, folate, protein and more.
Squash and Zucchini: Summer squash and zucchini are only about $1 - $2 a piece and contain a moderate amount of Vitamin C and Vitamin A, plus iron and protein.
Black beans: Black beans are one of the healthiest varieties of beans, containing 24% of your daily value of dietary fiber, 14% of your daily value of protein, and no saturated fat per 1/2 cup.
Lentils: Raw lentils have a lot of calories, but no saturated fat and 50g of protein. They’re also an excellent source of iron and dietary fiber.
Carrots: Raw carrots bought individually are incredibly cheap and are a good source of dietary fiber. One cup of copped carrots also contains 428% of your daily value of Vitamin A.
Broccoli: One cup of raw broccoli flowerets only contains 20 calories but has 110% of your daily value of Vitamin C, 43% of Vitamin A, and no fat or cholesterol.
Kidney beans: Kidney beans are rich in B-complex vitamins, niacin, folate, magnesium, omega-3 fatty acids, soluble fiber and calcium.
Pearl Barley: Add pearl barley to a soup or salad for a major dietary fiber boost, plenty of iron, and a good dose of protein.
Leafy spinach: Leafy spinach is moderately priced by the bunch, and can be divided up for multiple salads, sandwiches and garnishes. It contains fiber, B-complex vitamins, folate, magnesium, lutein and potassium.
Potatoes: Potatoes contain carbohydrates, calories and sugars, but they’re also a very versatile, cost-effective food that contains lots of nutrients like Vitamin C, Vitamin B6, potassium, manganese and dietary fiber.
Green bell pepper: Green bell peppers are cheaper than red bell peppers, but each one still contains 220% of your daily value of Vitamin C.
Cabbage: Cabbage contains 91% of your daily value of Vitamin K; over 50% for Vitamin C; and a healthy amount of dietary fiber, Vitamin b6, omega-3 fatty acids, folate, manganese and more.
Jalapeno pepper: A jalapeno pepper is very cheap, and because it’s so hot and spicy, only a very small portion is needed at a time, making it cost-effective. Jalapeno peppers also contain Vitamin C and Vitamin A, plus a healthy amount of dietary fiber and iron.

Nuts and Seeds
Nuts and seeds can be bought in bulk or buy the pound. Best of all, they’re packed with nutrients and vitamins, and you only need a small amount to get the benefits, making them last between trips to the grocery store.

Almonds: Try unsalted almonds for plenty of omega-3 fatty acids, polyunsaturated fats, Vitamin E and fiber. You only need a handful for an energy boost that will fill you up, too.
Flaxseed: Flaxseed is usually sold in pretty large bags, and you only need to add a tiny bit to cereal or any homemade breads and grains for the benefits. Flaxseed contains omega-3 fatty acids and lots of fiber.
Walnuts: Walnuts are another healthy nut that contains magnesium, folate, polyunsaturated fats, omega-3 fatty acids and Vitamin E. Add a few to a fruit salad, or eat them alone.
Sunflower seeds: Sunflower seeds contain lots of Vitamin E, more than almonds, peanut butter or even spinach.
Sesame seed kernels: A handful of sesame seed kernels contains a healthy amount of iron, calcium and protein, plus dietary fiber.
Brazil nuts: Brazil nuts are considered an excellent source of selenium and also contain protein, fiber and magnesium.

Grains
Picking the whole-grain version doesn’t necessarily mean you have to go over budget. These healthy foods are also cost effective.

Whole grain or multigrain bread: You don’t have to buy the fancy bread: just pick out a moderately priced (maybe the generic brand) whole grain or multigrain version to get heart-healthy bread that has plenty of dietary fiber.
Brown rice: Rice goes a long way, and it’s inexpensive. Plus, it’s full of fiber, B-complex vitamins, niacin and magnesium.
Whole-wheat spaghetti: Even the whole-wheat variety of spaghetti makes a cheap meal, and it’s packed with fiber.
Couscous: Like rice and pasta, couscous goes a long way when you cook it. It also contains protein and fiber, when you choose the whole-wheat or whole-grain variety.
Whole grain tortillas: One whole-grain tortilla has 8g of protein and 7g of dietary fiber. Tortillas are usually sold in large packs, too.
Oatmeal: Depending on the kind of oatmeal you buy, you can usually find a pretty good deal. It’s also a good source of fiber.

Beverages
You can drink your way to good health, too, and these beverage options are also budget-friendly.

Green tea: Green tea contains the highest concentration of the antioxidants called polyphenols, and may help prevent some types of cancer and heart disease. Buy your own green tea packets from the grocery store to save on cost.
Milk: Low-fat or non-fat milk that is fortified with Vitamin D, plus calcium, Vitamin A and protein. Buy store brand or generic brand milk for a better deal.
Orange juice: Generic brand orange juice isn’t terribly expensive, and it contains Vitamin D and plenty of Vitamin C.

Miscellaneous
From sardines to yogurt, these healthy foods are also packed with nutrients.

Plain yogurt: Buy large containers of plain, non-fat yogurt instead of the individual snack-sized yogurts to save money and get the most nutritional version. One cup of plain yogurt contains 14g of protein and 49% of your daily value of calcium. Plus, it also contains probiotics which help your body absorb nutrients.
Egg whites: Egg whites do contain a fair amount of sodium, but they also contain 26g of protein per cup and zero fat.
Tuna: Tuna is a cold-water fish that contains much-needed omega-3 fatty acids and lots of protein. It’s also usually cheaper than salmon or mackerel.
Tomato soup: Make your own variety for an even more cost-effective soup. Tomato soup is a good source of Vitamin C, iron, Vitamin A and dietary fiber.
Sardines: Sardines are an excellent source of iron, calcium and protein, as well as niacin, Vitamin D and Vitamin B12. Just don’t indulge too often: sardines are also very high in cholesterol.

‘Veggie’ Heather Mills to promote Burger King’s meat-free burger

2009-03-23T04:17:00.001-07:00

Sir Paul McCartney’s ex-wife Heather Mills has landed a lucrative deal to promote vegetarian food for fast food chain Burger King.

According to the UK’s The People, the 41-year-old former model has apparently inked a 4.3 million dollars deal to promote Burger King’s new meat free burgers at the company’s 11,350 outlets throughout the world.
“Heather is ecstatic, Contactmusic quoted a source as saying.

“She believes she can change the eating habits of millions. She’s also being paid a lot of money and the deal will help boost her standing,” the source added.

Mills was reportedly chosen for the role after she donated one million dollars of free veggie burgers to poor kids in New York last year.

Kitchen Garden Tips: Be Like Michelle Obama!

2009-03-21T04:20:00.000-07:00

Does the country feel a little healthier today to you? A little more frugal? Maybe it's because First Lady Michelle Obama broke ground on a White House "kitchen garden" today. Maybe you're inspired by that -- or just by skyrocketing seed sales all across America. Either way, here's a quick guide to get you started growing your own food.

KITCHEN GARDENING TIPS

1. Tap into your community. People around you can help answer questions specific to your area. Ask at your local nursery or farmer's market about what will grow well in conditions you have access to -- and make sure it's something you'll actually eat!

2. Start small. If you've never gardened before, or if you don't have much room to work with, try this great guide to growing strawberries at home.

3. Get your soil for free!
4. Composting helps your plants, helps you connect to nature and helps cut down on waste! There are tons of guides to this. Try starting here.
5. If it's still too cold where you are, you can start your plants indoors -- and you can even use the help of ultra-efficient LED lights.
And Treehugger has a whole set of gardening tips directed at the Obamas, too!

Here's Michelle Obama starting the project:

WHAT WILL BE IN THE OBAMAS' GARDEN?

According to AP, the White House kitchen garden is pretty ambitious, with "spinach, broccoli, various lettuces, kale and collard greens, assorted herbs and blueberries, blackberries and raspberries."

I can only hope that the first lady's next project is on the White House roof -- she did look at a few exhibits on solar power and rooftop gardening, after all!

“Herbs in Himalayas can control Type 2 diabetes”

2009-03-16T07:00:00.001-07:00

London: A Belfast-based scientist has claimed that a herb found in the Himalayan region could be effective in controlling Type 2 diabetes.
Dr. Yasser Abdel-Wahab, a senior lecturer in Biomedical Sciences at the University of Ulster, and his team discovered that the roots of a cucumber-like vegetable — a herb found in the forests of India — and extracts from the bark of a Himalayan plant, all showed positive results in test cases.
Stimulate Insulin production Dr. Abdel-Wahab said that following early laboratory work carried out on the Northern Ireland-based campus, researchers discovered the bark of Swertia chirayita, a plant traditionally grown in the Himalayas and also known as chirette, indicated that some compounds extracted from the bark appeared to stimulate insulin production and improve its action.
More study “Natural anti-diabetic drug discovery is a key area of research that is attracting a lot of interest.
“More research is needed to establish definitively how and if our findings could be translated into new therapeutic agents for treatments for people with Type 2 diabetes, but we are hopeful that this will one day be the case,” Dr. Abdel-Wahab told a conference in Glasgow.
Several teams of scientists across the United Kingdom have been investigating a range of weird and wonderful complementary therapies that have the potential to help treat Type 2 diabetes.

Can't get to sleep? Stay up

2009-03-15T02:33:00.001-07:00

Reuters

STAY UP: Researchers at Auckland University have discovered a potential breakthrough treatment for insomnia.

Researchers at Auckland University have discovered a potential breakthrough treatment for insomnia that is cheap, effective and could spell the end of sleepless nights for hundreds of thousands of Kiwi insomniacs.

And paradoxically, the key to the treatment is to force bad sleepers to spend less time in bed.

The treatment is a kind of talking cure a technique so simple it can be taught to patients by GPs or practice nurses, and which can free insomniacs from their dependence on sleeping pills.

Patients are first told to keep a detailed diary of the time they spend in bed asleep and awake. They are then told to change their habits, reducing the time they spend in bed each night by the number of hours they would usually spend lying awake. After a couple of weeks of this sleep "deficit", many patients discover they are tired enough to start sleeping better.

The team has just completed analysis of a pilot study into the treatment. The results were impressive and have already excited interest from the prestigious British Medical Journal, which has published details.

Senior lecturer Tony Fernando, who led the study, said the results had huge public health consequences if adopted by GPs.

"It means the millions we spend on drugs, herbal medicines and special mattresses looking for an answer can actually be solved by something very simple."

Fernando's study of 40 participants over two years targeted primary insomniacs those whose insomnia has no obvious cause such as depression, anxiety or other sleep disorders.

It is believed up to 10% of New Zealanders some 400,000 people may suffer from primary insomnia.

When the insomniacs in Fernando's study underwent a four-week "sleep rescheduling protocol", 80 to 90% said their insomnia had improved. This result was so overwhelming Fernando was able to conclude the technique worked even though the study had a relatively small sample size.

For the first two weeks of the treatment, study participants were required to complete a sleep diary. "From that we estimate the actual total sleep time, which is different from the total time spent in bed." Typically a patient would spend eight or nine hours in bed but sleep for just five.

Patients were then instructed that for the next two weeks they were allowed to stay in bed only for the duration of their sleep time.

"If they were only sleeping for five to six hours, they were only allowed to stay in bed for a maximum of six hours. It is counter-intuitive people with sleep problems often spend longer in bed and go to bed early hoping to get to sleep.

"But if the brain is not ready to sleep, it won't sleep. This is about retraining the brain to sleep again.

"A lot of insomnia patients don't feel sleepy at 9, 10 or 11pm like most people. One way to make them sleepier is to delay bedtime. But people don't think like that; they think they should go bed earlier."

Fernando said if a patient followed the regime for two weeks, they would accumulate a sleep deficit that would reach a certain point where it would be strong enough to enable them to go to sleep.

Some study participants were so pleased with the results they dubbed them "a miracle cure", saying they slept better and had more energy.

A larger study, funded by the Health Research Council, targeting a broader range of participants has begun. It aims to improve the statistical significance of the original study, as well as pinpoint any side-effects.

The travelling man's eating plan

2009-03-13T01:55:00.000-07:00

Sameer's job was weighing him down. As a journalist, he was travelling for up to two weeks a month, and his weight had ballooned. "That's when I realised what travelling had done to me," he says.

Like most road warriors, diet was Sameer's last concern. "I was entering different time zones and dealing with job pressures. Once I met my deadlines, I just wanted to blow off steam." Then he sighs. "And the food at some places was delicious!"

But Sameer attacked. He took our advice, revamped his diet, wedged workouts into his overstuffed schedule and lost 10kg in eight weeks. Now it's your turn.

Every man is busy, every man is stressed and as a result, every man crashes into the same diet roadblocks. Simply put, travelling doesn't make you fat. Crappy food and crappier habits do.

Rules of the road
Any man who travels regularly needs a flexible, no-thought eating strategy-an effective diet that allows indulgence without calorie counting. The solution: a low-carb diet with benefits.

Every time you eat high-carb foods-bread, pasta, rice, any product made with sugar or flour-the level of insulin in your blood rises. Insulin is a powerful hormone that signals your body to stop burning and start storing fat. How powerful? Jeff Volek, PhD, RD, a nutrition researcher at the University of Connecticut found that men who stuck to a strict low-carb diet for six weeks-without having to downsize portions-dropped an average of 3kg of fat and lowered their risk of heart disease. "We calculated that 70 per cent of the variability in fat loss was explained by the reduction in insulin levels," says Volek.

Now think about that in reverse. If you're constantly downing carbs, you'll be in fatstoring mode all day. So adopt low-carb eating as your default diet and make high-carb meals an exception. You'll limit your number of daily insulin spikes, keeping your body in fat-burning mode most of the time.

Here's what to do
Using the guidelines below, choose from the lower-carb group as often as you can. But when those foods aren't available, go ahead and enjoy selections from the higher-carb group. Use this rule: each time you choose a higher-carb food, try to have at least three lower-carb meals or snacks before dipping into that well again. What about alcohol? You can down up to two glasses of wine (300ml) or light beer (700ml) a night.

6 more ways to take a load off
Forget about the menu: In restaurants, determine your order before you even see the options. Most people choose with their eyes and not with their heads. At dinner, for example, you should decide that you're ordering a salad as your appetiser (instead of bread), and chicken or fish with veggies.

Be your own man: When ordering dinner with a group, don't follow the overeating crowd-it could benefit your career. "If your boss and colleagues see you eating healthy, you're going to look like an outcome-driven leader," says behavioural therapist Robinson Welch, PhD. It sends a message that you want to be successful. You'll take care of business as you take care of yourself-effectively.

Manage temptation: When reserving a room at a hotel, ask for your mini-fridge to be stocked for a diabetic.

Desk your laptop: "If you work in bed, you associate the bed with wakefulness and activity, not with sleep and relaxation," says Mark Rosekind, PhD, a former sleep scientist at NASA. Men average two to three fewer hours of sleep when they travel for business, and this disturbance in your internal clock decreases your levels of leptin (a hormone that delivers feelings of satiety) and increases the levels of ghrelin (a hormone that sparks hunger). The net effect: your appetite increases by 23 per cent.

Invite a new client to dinner: Researchers at the State University of New York at Buffalo observed that men consumed 35 per cent fewer calories when eating with strangers than with friends.

Keep a stash of protein bars, but use caution: Energy bars are typically designed for athletic performance, and often contain around 300 calories and lots of sugar.

How to eat on the road
Lower-carb (choose most of the time)
Poultry, seafood, vegetables (except potatoes), fruit, nuts, eggs, cheese, milk, dahi, water, low-carb protein bars and shakes, unsweetened coffee and tea, diet soda

Higher-carb (eat in limited quantities)
Bread (and other foods made with fl our), rice, pasta, hot and cold cereals, potatoes, chips, sweetened yoghurt, cookies, cake, pastries, candy, granola, sugar, sweetened beverages

Web gems Access the Internet to gain access to exercise
Download a pedometer. Enter your location and this Google feature allows you to design running routes, complete with mileage, on its high-tech satellite maps. Check it out at gmap-pedometer.com.
Do your homework. Find hotels with good gyms or offer passes to health clubs at fitforbusiness.com
Use your body as a barbell. Check our body-weight workout at www.menshealth.com/hotelworkout

Food Advertisements: That Makes Us Buy

2009-03-12T11:19:00.000-07:00

Food product choice is overwhelming as well as TV commercials and print advertisements that want to sell their food products to us. Who to believe? How to choose? Do you trust what is shown to you?

Food product choice is overwhelming as well as TV commercials and print advertisements that want to sell their food products to us. Who to believe? How to choose? Do you trust what is shown to you?
Obviously, it’s up to each of us to decide what we eat but if we’re constantly bombarded with images of food every time we pick up a magazine then we’re going to be swayed in what we choose
So what’s behind the advertisements? I am not an expert but here are a few examples of tricky advertisements that sell food to us because…

It is delicious:

Is it really as delicious as it looks? Here are just a few examples of what we see on the cover (left) and what we find inside (right photo):

It is better than anything:

Pepsi:

Dunkin Donuts:

It is relaxing:

Heineken:

Break tout Choco: “Have a chocolate break“

It is right for you:

Susu Cimory/Cisarua Mountain Dairy:

Negroni: “A world cut out for you“

Masterfoods Bounty Chocolate: “Two pieces of paradise“

It makes you better:

McDonald: “Wake up with the premium roast coffee“

PowerBar: “Increase Your Performance“

It is natural:

New York Fries: “Real Fries in a Fake World“

Big Gulp ice cream: “Have a bite of nature’s delight“

Nejma Sunflower Cooking Oil:

It is fun:

Pepsi Twist:

It defends you:

Verum Halsofil: “Army 100 billion good bacterias to defend your stomach“

It is cool:

McDonald’s:

Tiger Beer:

Masterfoods Skittles:

Perrier:

It is HUGE :

Snickers:

It is what you want it to be:

Miracel Whip: “Only 4,9% fat“

Heinz: Thick

Heinz Fit Ketchup: “No sin. More tomatoes, less sugar“

Source: Ads Of the World, post image by superbez

50 Foods That Can Help You Look and Feel Younger

2009-02-26T03:49:00.000-08:00

Staying in top shape well into middle age and beyond isn’t impossible. With the right diet, exercise routine, health check-ups and good attitude, looking and feeling younger is within reach. In this list, we’ve covered 50 foods that will keep you youthful, energetic and glowing.
Good Skin
Keep your skin smooth, firm and fresh with these foods.

Low-fat yogurt: Low-fat yogurt contains vitamin A and live bacteria called acidophilus, which is good for digestion and the skin.
Strawberries: Strawberries contain one of the highest levels of antioxidants and free radicals, which protect the skin against cell damage and sun damage.
Ground flaxseeds: Flaxseeds are rich in omega-3 fatty acids, which is vital to skin health.
Cantaloupe: Cantaloupe is recommended for firm and bright skin because of its free radicals and ability to reduce wrinkles and dryness.
Green tea: Green tea is rumored to have a range of health benefits, and it is also believed to be a good promoter of skin health. Green tea contains the highest levels of EGCG, which reduces inflammation and lowers your risk of skin cancer.
Salmon: Salmon is also high in omega-3 fatty acids, which is necessary for cell membrane health. Cell membrane health is important because it helps your body expel the bad stuff and retain all of the good nutrients.
Spinach and kale: Spinach and kale are rich in vitamin A and are necessary for good skin.
Whole-wheat breads: Whole-wheat breads are high in selenium, which prevent cell damage and are a healthy alternative to white-flour foods that can cause break-outs.
Water: Drinking lots of water each day keeps your skin hydrated and refreshed. It can also clear up your complexion, and if you drink hard or mineral-rich water, you’ll also help your body get more nutrients.
Citrus fruits: Fruits that are very high in vitamin C, like lemons and oranges, keep collagen strong.

Energy
The secret to feeling young is having good energy. These energy-packed foods will help you make it through your workout, your next vacation or that late-night movie.

Orange juice: Drink a glass of orange juice for a major Vitamin C boost.
Lean red meat: Good quality protein, like lean meat or sea food will keep your metabolism going and your brain feeling energized.
Tuna: Cold-water fish like tuna shoot omega-3 fatty acids to your brain, helping you stay focused, alert and energized.
Broccoli: Broccoli is a source of antioxidants that fuels your entire system.
Bran: Eat bran cereal for a serious energy boost that is also good for your digestion and metabolism.
Beans: Beans are complex carbohydrates that will keep you full and energized.
Blueberries: Blueberries are a popular brain food that are rich in antioxidants.
Almonds: Almonds are energy-dense foods that contain Vitamin E and magnesium and keep you full longer than sugary snacks.
Whole wheat pasta: Choose a moderate serving of whole-wheat pasta with marinara or olive oil-based sauce for a meal rich in complex carbohydrates.
Oatmeal: Oatmeal is a fantastic source of soluble fiber and a great way to boost your energy.

Heart-Healthy Foods
Heart health is paramount to overall health and energy. Keep your heart young and strong with these foods.

Kidney beans and black beans: WebMD maintains that kidney beans and black beans are rich sources of B-complex vitamins, niacin, folate, omega-3 fatty acids and soluble fiber, all of which promote heart health.
Brown rice: High-fiber foods like brown rice promote heart health.
Cabbage: Cabbage is a good choice for integrating needed insoluble fiber into your diet.
Low-fat, fat-free dairy products: Choosing low-fat or fat-free milk, cheese and yogurt is better for your heart and figure.
Asparagus: Asparagus appears in WebMD’s list of "best foods for cardiovascular health" and contains carotenoids, B-complex vitamins, folate and fiber.
Walnuts: Walnuts contain Vitamin E, magnesium, folate, polyunsaturated fats, and other heart-healthy nutrients.
Sweet potato: Eat sweet potatoes for a heart-healthy dose of vitamins A,C, and E, plus fiber.
Trans fat-free margarine: Use trans fat-free margarine when cooking instead of heavy creams, butters, lard or sauces.
Egg whites: Egg whites are lower in cholesterol than regular eggs but still high in protein.
Papaya: Mix up your servings of fruit with papaya, which contains potassium, carotenoids, calcium, magnesium, folate, and Vitamins C and E.

Low-Fat, Low-Calorie
A low-fat, low-calorie diet is good for your heart, for reducing your risk of high cancer and heart disease, and ideal if you want monitor your weight and show off a youthful figure.

Fresh fruits and vegetables: Fresh fruits and vegetables are healthier for you overall and contain fewer calories than canned or packaged varieties with artificial flavoring.
Low-fat condiments: Choose fat free mayonnaise and low fat or low calorie salad dressing.
Turkey: Use ground turkey instead of red meat for hamburgers, pasta dishes and more.
Mushrooms: According to CNN, mushrooms are 90% water but they still contain a good source of potassium and antioxidants. Add to salads and sandwiches for flavor without lots of calories.
Fat-free cheese: Lower your calorie and fat intake by only using fat-free or part-skim cheese on sandwiches or when cooking.
Tomatoes: Tomatoes are rich in antioxidants and have a number of beneficial nutrients. They’re also a tasty, low-calorie snack that can be added to crackers, salads, sandwiches, and more.
Apricot: Apricots have one of the lowest calorie counts of any fruit, at just 17 calories per 1/2 cup.
Cranberries: Cranberries are low in sugar and low in calories, containing just 44 calories per cup.
Raspberries: Raspberries contain fiber and a very low number of calories.
Summer vegetables: Yellow squash and zucchini contain just 15 calories per 1/2 cup.

Hair
Shiny, strong hair depends on your diet, as well as your beauty regimen. From lentils to oysters, add these foods to your diet.

Lentils: Lentils are rich in protein, iron zinc and biotin, which promotes hair growth and hair strength.
Oysters: Oysters can boost your libido and help your hair stay healthy.
Nuts: Nuts that contain selenium, promote scalp and hair health. Nuts that contain omega-3 fatty acids help hair stay shiny and strong.

Teeth and Nails
Youthful teeth and nails are within reach when you consume these snacks.

Peanuts: Peanuts are an excellent source of biotin, which is fundamental to healthy nails.
Sugarless gum: Sugarless gum is a saliva generator, cleaning your teeth.

Healing
As you get older, it’s harder for your body to bounce back from even small injuries and normal aches and pains. These foods will help your body repair itself faster and more effectively.

Red bell pepper: Runner’s World reveals that "just one red bell pepper provides 380 percent of the recommended daily value of vitamin C, a nutrient crucial for repairing connective tissues and cartilage." Add red bell pepper to salads, sandwiches or stir-fry meals.
Carrots: Help your body beat infections by eating carrots, which contain very high levels of Vitamin A, crucial to white blood cells’ ability to fight infection.
Bananas: Keep your muscles healthy and limber by eating potassium-rich bananas.

Libido
Retain the libido you had in your earlier years with these food choices.

Chiles: The capsaicin in chiles literally warms up your body and increases blood flow.
Chocolate: The phenylethylamine in chocolate really does act as a stimulant and libido-enhancing chemical.

ll About Caveman Nutrition: 25 Reasons to Eat Like Your Ancestors Did

2009-02-25T06:22:00.000-08:00

The idea, or ideal, of a purer nutritional lifestyle practiced by more technology-ignorant communities is tempting when you think of all the chemicals and artificial additives poured into our food and all the really good food we overlook.

Humans have had a dysfunctional relationship with food way beyond modern man’s fascination with Doritos and Peeps. Royalty during the Middle Ages feasted for days on greasy meats while poverty-stricken communities throughout history have starved or suffered from malnutrition and vitamin deficiencies. But the idea, or ideal, of a purer nutritional lifestyle practiced by more technology-ignorant communities is tempting when you think of all the chemicals and artificial additives poured into our food and all the really good food we overlook.

Chemicals
Hormones, genetically engineered foods and artificial sweeteners are threats to our health that cavemen never had to deal with. Avoid these additives when selecting food items.

Potassium bromate: Potassium bromate is a chemical added to foods, like rolls, to make them bigger. MSN Health reports that potassium bromate causes cancer in animals and "even small amounts in bread can create a risk for humans." An article in the Environmental Health Perspectives journal also states that potassium bromate "induces renal cell tumors, mesotheliomas of the peritoneum, and follicular cell tumors of the thyroid" in rats.
Aspartame: Aspartame is an artificial sweetener used in NutraSweet and Equal that contains phenylketonuria (PKU), a chemical that cannot be metabolized in one of out of 20,000 babies. If a baby cannot metabolize PKU, it can cause mental retardation. Mercola reports that aspartame also "accounts for over 75 percent of the adverse reactions to food additives reported to the FDA" including nausea, irritability, fatigue, headaches and more.
BHA & BHT: Butylated hydroxyanisole and butylated hydrozyttoluene keep packaged foods like chips and cereal fresh by preventing oxidation; however, they are suspected of increasing the risk of cancer in humans.
MSG: Many food companies are just now starting to advertise that they have stopped using MSG in their products. The FDA approved a study that found that MSG can cause nausea, headache, facial pressure or tightness, numbness, a burning sensation in the chest and back of the neck, weakness and other symptoms "in otherwise healthy MSG-intolerant people."
Pesticides: Pesticides are found in all types of foods, including meat and fresh vegetables and fruits. They can seep into fruits and vegetables through the soil, even if the pesticides have not been used in some time, according to Cornell University’s Sprecher Institute.
Olestra: Olestra is the controversial additive found in some potato chips that can cause severe diarrhea, cramps and gas, because it stops your body from digesting the fat from the chips. MSN reports that olestra also "inhibits healthy vitamin absorption from fat-soluble carotenoids that are found in fruits and vegetables and thought to reduce the risk of cancer and heart disease."
Bisphenol A: Bisphenol A is suspected of causing cancer in humans and animals and is found in plastic products, including baby cups and bottles. While it may not be realistic for you to carry around a hollowed-out gourd for your baby to drink out of, look for plastic products that do not contain bisphenol A.
Hormones: Harmful hormones found in foods are caused by special meals farmers give animals to make them gain weight faster, allowing them to maximize their profit in the shortest amount of time possible. The Sprecher Institute at Cornell explains that these "synthetic steroid hormones used as pharmaceutical drugs have been found to affect cancer risk." Six hormones are currently approved by the FDA for use in cattle and sheep, but it is still controversial and unnatural.
Genetically Engineered Food: Genetically engineered food is unnatural and possibly harmful to humans, as well as to the environment and the species that are undergoing genetic transformation. Though there are currently no laws against genetically engineered foods, The Center for Food Safety maintains that "human health effects can include higher risks of toxicity, allergenicity, antibiotic resistance, immune-suppression and cancer." It is expected that up to 45% of U.S. corn and 85% of soybeans are genetically engineered.

Food Psychology
From portion control to over-snacking to eating disorders, modern man’s relationship with food has become dysfunctional.

Eating for necessity: Ancient man ate primarily for necessity, which kept his weight down and preserved his health. Today, many Americans are bombarded with a surplus of foods and are tempted to indulge in snacks all throughout the day, leading to poor nutritional choices and overeating.
Portion control: Perhaps because ancient man had to be more careful about rationing out his food, he was more adept at portion control. Americans, however, are known for attacking buffets and heaping piles of food on our plates for every course. By paying attention to portion control and serving sizes, it’s possible to lose weight and make more heart-healthy choices.
Snacking: Not all snacking is bad. Healthy snacks speed up our metabolism and can keep us focused and energized throughout the day. But constantly going for chips and junk from the vending machine when it isn’t meal time creates a harmful relationship with food. If we try to view food as a source of nutrition and energy, rather than a past time when we’re bored, or an emotional crutch when we feel stressed or sad, then we are more able to control cravings, keep our weight down and have a healthier relationship with food.
Too many choices: Choice frees us to become picky eaters and make poor nutritional decisions. From cereal to chips to cookies to bread to tomato sauce, it’s hard to filter out the attractive-looking, additive-riddled choices and zero in on the best nutritional choices.
Understand what food does for your body: Being more tuned into your environment and the foods you eat means that you are better able to understand how the foods you consume help or hurt your body. Those with unhealthy images of themselves or unhealthy relationships with food can get carried away with the calories in food and their own weight, rather than the nutritional benefits and necessary energy they gain from food.
Eliminate waste: Ancient man hunted and harvested only what he needed to survive, and often used every piece of meat or fruit or vegetable for a different purpose. Eliminating waste helps the environment and gives you a greater appreciation for your food and what you do have. Only buy what you absolutely need at the store, and be sure to use any leftovers instead of throwing them out prematurely.

Nutrition
Fresh foods, organic foods and plenty of water are just a few more reasons why ancient man may have been healthier–at least from a nutritional standpoint–than we are today.

Avoid packaged foods: Packaged foods contain more harmful additives since they’re designed to last longer. These additives are unnatural, and even if they aren’t particularly harmful, they’re not as nutritious as fresh foods.
Raw: Adhering to a raw food diet means that you will only eat "living" and raw foods, like uncooked fruits and vegetables, sprouted grains–like flaxseed–nuts and seeds. While men and women from older civilizations certainly cooked meat and other foods, a very simple raw food diet ensures that you are consuming highly nutritious foods that promote good digestion, a sensible weight and the intake of heart-healthy vitamins and ingredients.
Natural and organic: By eating natural and naturally produced foods and avoiding overly-processed items, you can reduce your intake of artificial ingredients and increase your intake of fresh foods, like fruits and vegetables. Foods that are produced naturally are not genetically engineered, do not have pesticides or preservatives and do not include unnatural hormones.
Fresh foods: Eat foods that are in season to ensure that you are eating the freshest possible foods, just like your ancestors did. A fresh food diet also means that you will avoid packaged and processed foods, and will eat foods that are richer in natural flavor.
Lighter cooked: Because caveman kitchens weren’t well-equipped with the latest fryers, waffle makers or ovens, food wasn’t overcooked as often, leaving the majority of vitamins and nutrients in the food.
No fried foods: Certain types of American home-style cooking rely on frying techniques for flavor. Frying foods, however, removes a lot of the nutritional value, or at least cancels it out by adding grease and breading. Eliminating fried foods will ensure that you reduce your harmful calorie intake and eat fresher, more nutrient-packed foods.
Caffeine: Caffeine was most certainly consumed by ancient man, but in the form of tree bark, seeds, and later, tea. But today, caffeine dependency leads to headaches, irritability, the inability to sleep, and even bloating and weight gain–as one of the most popular sources of caffeine is soda. Limit your caffeine intake to green tea once or twice a day if possible.
Grow your own meals: Take charge and grow as much of your own food as possible, whether you start an herb garden on your patio or kitchen shelf, or an entire vegetable garden. By knowing exactly what you’re eating, you’ll be able to adequately limit harmful pesticides and additives, limit waste, consistently eat fresh food, and have a greater appreciation for the environment and your food.
Drink more water: Ancient man may have drunk tea, but he also consumed lots of water. Sodas, Kool-Aid and other sugary drinks weren’t invented, and ancient man benefited from the lack of choice. Drinking water flushes out your system, clears up your complexion, reduces your chances of getting infections like UTIs, helps you stay hydrated (especially during illness or physical activity) and keeps you more energized. Drinking lots of water also increases your metabolism and can decrease bloating from soda.
Eat more fruits and vegetables: Because ancient men and women had fewer choices, they were more inclined to eat the foods that were available, particularly fruits and vegetables. The next time you visit the grocery store, prohibit yourself from buying too many extra snacks and sides that you don’t need, and fill up on fruits and vegetables.

Lovers of red wine, say cheers....

2009-02-09T03:34:00.001-08:00

Even while health benefits of red wine remain debatable, a study claims to have discovered a process inside the human body which gives those fond of this drink a valid reason to say cheers!.

"It has often been observed that the French do not develop heart disease despite bad eating habits. This phenomenon, referred to as French Paradox has often been attributed, even by scientific studies, to the consumption of red wine which contains a chemical compound resveratrol which is beneficial for the heart and has anti-cancer properties," the study conducted by the Bio-chemistry department of Allahabad University says.

Talking to media, Prof Syed Ibrahim Rizvi, the author of the study, which was presented at the National Symposium on Advances in Clinical Biochemistry held in Aligarh in November, 2008, said"it has been baffling for scientists that under laboratory conditions, resveratrol is required in much higher amounts to show effects similar to what is observed under normal conditions".

"For example, the amount of resveratrol ingested through a glass of wine or a serving of red grapes, another important source of the compound, has not been sufficient to elicit health benefits in studies conducted under laboratory conditions," he said.

" Vitamin C is essential to regenerate Vitamin E which plays a very important role in preventing atherosclerosis, or hardening of the arteries, which in turn gives rise to several diseases related to the heart," Rizvi added.

" This phenomenon offers a possible explanation to the health-promoting effects of resveratrol, even when consumed in moderate concentrations. With this, people may also be rest assured that for health benefits, they need not consume large amounts of resveratrol-rich food like red wine, red grapes or pomegranate," he added.

Another important finding of the study has been that the rate of red blood cell PMRS increases during human aging."It appears that the increase in PMRS activity is a defence mechanism of the human body to cope with increased oxidative stress during aging. Thus any compound which displays PMRS activating effect has a potential anti-aging effect," he added

50 Fascinating Open Courses for Foodies

2009-02-05T01:29:00.001-08:00

http://www.bestcollegesonline.com/blog/200...

Discover what a quenelle is, how to prepare duck, new ways to use mayonnaise, how to make fresh ricotta cheese, take classes that focus on reading and writing about food, or learn about nutrition and food safety.

Quick Meal: Pan-Fried Pasta with Pesto and Ricotta

2009-02-01T08:41:00.001-08:00

Here’s a tasty and inexpensive way to turn a bit of leftover pasta into a savory meal. And it goes from pan to plate in about five minutes.
One of the great things about pasta is that it’s easy to prepare ahead of time, and will last several days in the refrigerator. The next time you’re doing a spaghetti or fettucini dinner, reserve a little for a fast meal later.
This dish can be prepared from fresh or refrigerated pasta in a single skillet. Feel free to adjust the quantities to taste, or double it and serve with a veggie side as a full meal.
You’ll need:

A serving of leftover spaghetti or fettucini
2 tablespoons of your favorite olive oil
1 teaspoon (about two cloves) of finely minced garlic
2 teaspoons of pesto
2 tablespoons ricotta cheese
A pinch of coarse kosher or sea salt
Freshly grated parmesan cheese to taste

Preparation:
Bring a large skillet or wok to high heat and add the olive oil, covering the pan bottom. Add the garlic and spaghetti: Toss, turning occasionally, for about three minutes, or until the garlic begins to turn golden brown.
Add the ricotta cheese, basil, and a pinch of salt. Toss thoroughly, distributing the ricotta and basil through the pasta. Continue heating about two minutes until all the ingredients are warm. Don’t allow the garlic to burn.
Immediate serve the pasta and combined ingredients to a large plate. Garnish liberally with freshly grated parmesan cheese and a sprig of basil, if available. Bonus points if it came from your own garden!

I am a sexless person, says Kangana Ranaut

2009-01-31T12:51:00.001-08:00

Just 18 when she entered the glitzy world of Bollywood with her debut flick ‘Gangster’; Kangana Ranaut has many accomplishments to her name with some of the most astounding performances in her kitty.

However even though the stunner has many power packed acts to boast of, she somehow manages to hit headlines for all the wrong reasons. Speaking to Swati Charurvedi of Spicezee.com on ‘Kahiye Janaab’ the young lass slammed many baseless speculations making her fame infamous.

Swati:How has been your journey from Manali to Mumbai? You have done some extreme roles. How do you manage them?

Kangana: I think the onus of my success directly goes to my directors and the roles that I have done. I haven’t worked with many directors, there are only a select few. I have done three films with Anurag, two with Mohit Suri and one with Madhur Bhandarkar. And Madhur has told me that he wants to do another flick with me. So I guess, I have become very comfortable with them. And this comfort shows in my performances. It’s their faith in me that has helped me reach where I am today.

Swati: You play so many serious roles. How do you return to normalcy after giving such intense performances?

Kangana See, when I play a role I give it my 100 percent. I start to live the life of that character. It’s very difficult to return to my usual self because I am completely into the character. And when you are so involved in the character it’s bound to leave an impression on you. But I don’t let it affect me very much. I do a lot of meditation.

Swati: You have broken a lot of stereotypes. Has it been intentional?

Kangana: Right from the time I entered the industry, I knew I was different. In fact, I was different in a lot of ways. I was very tomboyish. Like if I would wore shorts for a scene, then I didn’t bother to take a robe.

Swati: You have often faced the flak for wearing minimal clothes. How do you react to it?

Kangana: Even though I have worn fewer clothes, I don’t think I look vulgar. I am a very sexless person. I have never tried to create a sexy image of myself. From the very first day, I have been clear about my objectives. I am an actress and I am here to do my job.

Swati:For your wardrobe malfunction scene in ‘Fashion’, Madhur stated that no one could have done a better job. But audiences haven’t reacted that well.

Kangana: As I said, I live the character. It feels very sad when an artist forgoes everything to play a part and is not appreciated. I think we should be respected for getting into the skin of the character than be criticised.

Swati:Most recently a news magazine featured one of your calendar pictures stating that you have crossed all limits. What do you say to that?

Kangana: Well, everyone has a different opinion towards these things. It’s an individual’s point of view. But I personally feel that it’s a classic picture. It has been beautifully shot. There are a lot of girls in the same calendar, who have worn much lesser clothes than me. Why hasn’t anything been written about them? In fact there is one girl who is just wearing g-strings and holding a pillow to her bust. I personally feel that my picture got rave reviews.

Swati: How do you react when you read about your boyfriend Adhyayan’s father Shekhar Suman disapproving you?

Kangana: There are so many tabloids and newspapers these days. Some journalists tell me ‘please give us some news’. If you ask me, most of it is a lie. The sad part about this entire episode about Shekhar Suman and me is that the argument took place between Shekhar and Mohit. But knowing media, I knew that my name would be dragged in it to make the news spicier and make it a lead story.

Swati:So you are saying that there is absolutely nothing wrong between you and Suman?

Kangana: There is absolutely nothing wrong between us. Shekhar Suman is shouting from the rooftop that there is nothing wrong, and he has even stated the same in an interview. He has already told me that he said no such thing.

Swati:How do your parents react to all the rumours written about you?

Kangana:By now even they realise that these are not true. So many things are written everyday. They have made their peace with such rumours. They don’t react to them. They don’t take such speculations seriously.

Swati:Priyanka recently won an award for her act in ‘Fashion’. You too gave a commendable performance, didn’t you feel that even you deserved one?

Kangana: Of course, I felt like I deserve one. But I do respect the jury’s decision. It’s up to them to decide whether I deserve an award or not. I respect their judgement and that’s the sole reason that I attend these award nights. Now if you don’t have to respect them, then you can sit at home like Aamir Khan and just shun these awards.

Swati: But you must have felt bad?

Kangana: No, not at all. It’s not like I missed an Oscar. There are around 6 award events these days. I am sure I’ll win one.

Swati: Are you looking at doing any conventional roles?

Kangana: I don’t want to do conventional flop films. I want to be part of only hit flicks. All my films have done well so far. I read a script and I make up my mind whether it’ll be hit or not.

Swati: Which actor would you like to work with?

Kangana:I would love to work with Aamir Khan. He is my inspiration and I wish I get an opportunity to work with him.

Swati Since Valentine’s day is just round the corner, tell us what is the most romantic thing Adhyayan has done for you?

KanganaAdhyayan is an extremely romantic person. We just went for a vacation and there on a beach he wrote ‘I Love You Kangana’. That has been the sweetest thing so far.

Adapted by: Tanu Talwar

Cheap plums as good as blueberries

2009-01-31T12:32:00.001-08:00

Blueberries are facing stiff competition from plums, which are emerging as super fruits because of the newly discovered high-levels of healthy nutrients in them, say scientists at Texas AgriLife Research.

After analysing 100 varieties of plums, peaches and nectarines, scientists have found them to match or exceed the much-touted blueberries in antioxidants and phytonutrients associated with disease prevention.

Plainly, "blueberries have some stiff competition. Stone fruits are super fruits with plums as emerging stars," said Dr. Luis Cisneros, AgriLife Research food scientist.

Cisneros, along with Dr. David Byrne, AgriLife Research plant breeder, acknowledged that while blueberries remain a good nutritional choice, a single inexpensive plum contains about the same amount of antioxidants as a handful of more expensive blueberries.

"People tend to eat just a few blueberries at a time - a few on the cereal or as an ingredient mixed with lots of sugar. But people will eat a whole plum at once and get the full benefit," said Cisneros.

Scientists discovered the plum''s benefits, along with that of fellow stone fruits, the peach and the nectarine, after measuring at least five brands of blueberries on the market.

Against those numbers, the team measured the content of more than 100 different types of plums, nectarines and peaches.

Firstly, they compared antioxidants, molecules that sweep through a body looking for free radicals to knock out. Free radicals are atoms or molecules that lurk where diseases like cancer and heart disease are found.

"Knowing that we had all these varieties with high levels of antioxidants, then the possibility of preventing these diseases would also be high with their consumption, so we went to the next step - how these compounds could actually inhibit chronic diseases," said Cisneros.

The team examined the full content of plums and peaches, and then tested the effect of the compounds they found on breast cancer cells and cholesterol in the lab.

"We screened the varieties again with the biological assays. And that had never been done before, because it is expensive and a lot of work. But that investment is small in terms of the information we got, and how it can be used now for breeding efforts to produce even better fruit," said Cisneros.

Byrne pointed out that one benefit was that the phytonutrients in plums inhibited in vitro breast cancer growth without adversely affecting normal cell growth.

"Future work with stone fruits will focus on cardiovascular and cancer using animal models and identification of specific compounds that exert the properties," added Cisneros.

"We suggest that consumers take seriously the recommendation to eat at least five servings of fruits and vegetables - or even more - every day and to make sure that plums are part of that," said Byrne.

Recipe : Chana Pakora

2009-01-31T12:31:00.001-08:00

Want to make some innovative evening snack? Try out this lip smacking pakora recipe.

Ingredients:

2 cups gram soaked overnight
2 tsp garlic paste
1 tsp turmeric powder
Salt to taste
1/2 tsp green chilly paste Oil for deep frying
Procedure:

Grind the gram coarsely. Add all other above mentioned ingredients. Keep aside for two hours. Now make round balls, slightly flatten them and deep fry. Serve hot with green chutney.

Brainwave: You can mix some gram flour with the chana mixture to prevent it from crumbling in oil.

Anil Ambani group bags third ultra mega power project

2009-01-29T04:05:00.001-08:00

New Delhi, Jan 29 The Reliance Anil Dhirubhai Ambani Group was Wednesday awarded its third ultra mega power project, set to come up at Tilaiya in Jharkhand with an investment of over Rs.12,000 crore (Rs.120 billion/$2.4 billion).

‘We have been awarded the Tilaiya project. We bid the lowest per unit cost of Rs.1.77. We will generate 4,000 MW,’ a senior official of Reliance Power told IANS after a high-powered committee named his company the winner.

Besides Reliance, four other companies had bid for the project. These included the state-run utility NTPC, Jindal Power, Lanco Infratech and Sterlite Energy. They were among the 11 that had met the pre-bid criteria, officials said.

The government had previously awarded three ultra mega power projects - two to Reliance Power at Sasan in Madhya Pradesh and Krishnapatnam in Andhra Pradesh and one to Tata Power at Mundra in Gujarat.
With the Tilaiya project also under its kitty, Reliance Power has a portfolio to generate over 30,000 MW of power in the country. The group is now developing as many as 14 medium and large-sized power projects, company officials said.

Of these, projects in western India will account for 12,220 MW, north for 9,080 MW, east for 4,000 MW, northeast for 2,900 MW and in the south for 4,000 MW.

The group’s 7,480-MW project to be located at Dadri in Uttar Pradesh, not far from the national capital, is expected to be the world’s largest gas-fired power project at a single location, officials said.

World Chefs: Manila's Gene Gonzalez cooks up recipe for success

2009-01-27T04:44:00.000-08:00

By Karen Lema
MANILA (Reuters Life!) - The Philippines may not have much of a reputation as a culinary destination but it has produced a number of top-notch chefs who've made a mark in global kitchens, often thanks to Eugenio "Gene" Gonzalez.
Chef, restaurateur, best-selling author and teacher rolled into one, Gonzalez was a former bond market dealer who set up his first restaurant, Cafe Ysabel, at the age of 23, and it's still going strong 27 years later.
The 50-year-old self-confessed chocoholic, who studied behavioural science, hosted gourmet cooking shows on Philippine television in the 1980s and he has written several recipe books that have made it to Manila's best-seller lists.
In 2000, he set up "The Center for Asian Culinary Studies" from which about 500 chefs have graduated so far.
Gonzalez spoke to Reuters recently about his first love and why he thinks passion is not enough to make a great chef:
Q: How and when did your love for cooking begin?
A: "I started cooking when I could stand on a stool. I grew up in a kitchen. We came from a very special town that is well known for entertaining and for food. My family entertained the Grand Duke Alexis of Russia, then Prince Norodom (Sihanouk), who later became king of Cambodia, and Arthur MacArthur (a former Philippine governor-general), they were so many."
Q: What inspired you to go into the restaurant business?
A: "Our family has a food company. We have a bakery that sells and distributes to supermarkets, and we have the oldest taco and tortilla company. My siblings continued the business, although I am pretty much on my own with the restaurant.
I opened Cafe Ysabel, which later became a chain of 9 restaurants. But, somewhere along the way, I felt we could not rely on one line of business, so we delved into food consultancy.
We have helped set up 65 restaurants and 10 major food systems. We have a very good batting average. Of the 65 restaurants, 60 are still operating."
Q: How did you come up with name of Cafe Ysabel?
A: "I named the restaurant after my aunt. I found it very sexy because her name was spelled with a Y."
Q: Has Cafe Ysabel undergone many changes since it was established 27 years ago?
A: "Not really. Cafe Ysabel stood the test of time. Thirty-three percent of the menu has stayed, and these are the things that you will never be able to take out because they are such classics, like the Pasta Ysabel, Steak ala Pobre, Ceasar Salad, spaghetti with "angry" sauce, and Cafe's Puttanesa."
Q: What sets it apart from other restaurants in Manila?
A: "It is very casual. It is not pretentious. You can come in shorts. But, what make us different is that, we are not scared to try a lot of new things. We have been a haven of gastronomy.
We have been known for "custom made" menus. We have done a lot of very wild dinners. During the era of cigars, we did cigar dinners. During the 90s, I did chocolate dinners. I am a chocoholic and I am a certified Belgian chocolate instructor.
You go to my office, you go to my room, within arms reach, there is chocolate everywhere."
Q: What made you decide to put up a culinary school?
A: "I was taking more apprentices and we were doing a lot of research work anyway, plus we needed a food styling department.
We do a lot of commercials, advertisements and pictorials. We needed a research arm, and an educational institution is a perfect research arm. We graduate 180 students a year, although we have more students who enroll for the short courses. The full course, which takes a year, costs 325,000 pesos ($6,800), and about 65,000 pesos for the short courses.
A: What makes a great chef?
Q: "Everybody talks about passion, but, you also need to be creative and you need to have administrative skills as well.
But, there is one aspect that chefs tend to overlook -- the importance of being fit. You need stamina. If you are not fit, you will not be able to endure the rigors of standing up for long periods of time.
Q: What is in store for the school in 2009?
A: "We are coming out with more innovative courses. We are coming out with longer pastry program. We are coming out with a longer wine studies program. The Asian program, which will be the most comprehensive Asian program in the country, is coming out soon. Once you have completed the course, you can work in any Asian kitchen in the world.
Q: Has the business been affected by the economic crisis?
A: "We have yet to see, because everytime there is a crisis that is the time we expand.
Q: Where do you see yourself a few years from now?
A: "I don't know, probably still working. I don't think I will be quitting or retiring, that is not my nature."

Alcohol gives men's sexual performance a boost

2009-01-26T02:29:00.000-08:00

Australian scientists have given men the perfect reason to drink: alcohol improves performance in the bedroom.

According to News.com.au, the boffins believe that the latest finding will reassure blokes who worry about the affects of drinking on their sex lives.

Until now, it has been widely believed that boozing could cause erectile dysfunction, commonly called “brewer s droop.

However, the latest study of 1580 Australian men has shown the reverse may be true since drinkers reporting as many as 30 per cent fewer problems than teetotalers.
Infact, binge drinkers had lower rates of erectile dysfunction than those who never drank, although this type of drinking can cause other health problems.

According to lead researcher Dr Kew-Kim Chew, of Western Australia’s Keogh Institute for Medical Research, who told The Sunday Telegraph, men who drank within safe guidelines appeared to have the best erectile function.

“We found that, compared to those who have never touched alcohol, many people do benefit from some alcohol, including some people who drink outside the guidelines,” Dr Chew said.

Why women love make-up

2009-01-22T05:49:00.000-08:00

London: Ever wondered why women love make-up? Well, the answer lies in their brain, say Japanese scientists, who found that women anticipate a rush of anticipation and optimism as they prepare to apply make-up.

The findings are based on two years of research by cosmetics giant Kanebo.

The company's 'Cosmetics, Beauty and Brain Science' project determined that there are distinct cognitive activities involved in a woman's perception of her face with and without make-up.

The researchers used a brain scanner and monitored activity in the caudate nucleus of the brain and found that when a woman sees her own face without make-up, she anticipates how she will eventually appear to others and a 'reward system' is activated, releasing dopamine to give sensations of pleasure.

"We know from previous research that when this area of the brain is activated we can derive pleasure from certain activities," the Telegraph quoted Keishi Saruwatari, of Kanebo's laboratories, as saying.

"We interpret that as meaning that when a woman looks at her face she is imagining how she will look when she has applied her make-up.

"There is a mixture of expectation, encouragement and ambition," he said. "Make-up contributes to building relationships with others and feelings of pleasure in women," Saruwatari added.

Vegging Out: Easy Meat Substitutes for Optimal Health

2009-01-19T10:25:00.000-08:00

Written by Jessica Mordo

Chicago’s health commissioner recently urged Windy City denizens to give up meat for the entire month of January, in a bid to improve locals’ health. Getting residents of Chicago—a city famed for its sausages—to go vegetarian for a month, or even a week, may seem like a tall order. Heck, I’m a vegetarian-leaning omnivore and it seems a bit challenging even for me!

However, the guy’s got a point.

Reducing the meat content of one’s diet saves money, the planet, and oneself, as less meat intake can help lower blood pressure, blood sugar, and cholesterol, not to mention one’s waist size. So maybe you won’t ban meat for a whole month, a whole week, or even a whole day, but I suggest experimenting with at least one meat-free meal per day. I’ve been eating this way for a while now, and I hardly miss the extra portion of animal protein in my daily diet.

Here are some healthy, protein-rich vegetarian dishes from my personal repertoire that even my ultra-carnivorous family members adore:

Three-Bean Salad With Avocado
Pick your favorite beans—I like garbanzos, black beans, and kidney beans, but any will do—and toss with chunks of avocado, tomato, and finely chopped red onion. Dress with a light vinaigrette made of red wine vinegar, olive oil, Dijon mustard, salt and pepper. Optional: serve on a bed of fresh lettuce.

Easy Asian-Style Baked Tofu
Marinate cubes of firm tofu in a sauce of minced garlic, grated ginger, soy sauce, a tiny bit of sugar, and sesame seeds (this can be done for up to two hours). Bake at 400 for about 30-40 minutes, until edges of tofu cubes start to crisp up. Much healthier than stir-fried tofu, this baked version makes a delicious addition to a salad or a veggie and rice bowl. (Note that several pre-cooked versions of this dish can be purchased at most supermarkets, but they are more costly than going home-made and may contain a few more ingredients than necessary).

Egyptian Fava Bean or Edamame Stew
I suggest buying pre-cooked fava beans, as cooking the fresh version is an extremely labor-intensive process. You may opt for edamame instead, depending on your taste. The recipe is tailored to using about eight to ten ounces of beans. You’ll need them shelled and cooked prior to starting the rest of the recipe that follows.
Chop a medium yellow onion and sauté in olive oil until onion is soft and translucent. Stir in several cloves of minced garlic, one teaspoon of cumin, 1/2 teaspoon of coriander, and a pinch of cayenne, until fragrant. Then stir in a 14-ounce can of chopped tomatoes, including the liquid. Simmer until liquid mostly cooks down, and then add beans and some fresh chopped cilantro or parsley. Stir and simmer for a few minutes, then serve fresh over your grain of choice.

Green peas for world peace

2008-12-23T11:03:00.000-08:00

By Prabir Ghose

The charm of shelling the peas and once in a while shuddering at the sight of green caterpillars squeezed comfortably within the pods are not uncommon experiences. In fact these add to the charms. Green peas herald the arrival of winter..

The arrival of green peas in the market heralds the arrival of winter. The frozen variety is available the year round in modern air conditioned outlets like the Reliance Fresh in Maharashtra and the Nilgiris in Bangalore. The young ones park their cars, get down, link arm in arm and enter the wonderful market place. They take one of the carts and move from one counter to another to pick and choose from the vegetables kept on the shelves and chaperoned by well dressed and well mannered young boys and girls. No hackling over prices, no cheating on weights – that is taken care of at the time of payment. Peas are kept in packets – select the one you want, check the date of validity, drop it in the cart and in case you have a penchant for peas-paneer, add a packet of paneer as well.

There was a time in the 60s, when there used to be dried peas – it was known to all and sundry as the Hima-peas. All you had to do was to open the packet and empty the contents into a container of boiling water. The dried ones would wake up from slumber to become the attractive green ones, ready for further action.

But, the charm of shelling the peas and once in a while shuddering at the sight of green caterpillars squeezed comfortably within the pods are not uncommon experiences. In fact these add to the charms.

There is hardly any Bong who does not relish the kadai shutir kachuri – kadai shuti is the Bengali name for green peas. There are three methods – the first one is to cook the peas with a mixture of garam masala. This garam masala is a blend of the three main ingredients – lawang, elaichi and dalchini (cloves, cardamom and cinnamon). The peas are mashed and kept aside. Next, dough is made of maida and separated into small, easy to fry balls. The peas are stuffed into these balls, and deep fried in pure ghee over a medium heat. These used to be fantastic offerings of the famous Dwarik Ghosh’s outlets in Kolkata of the 60s.

Another version is the one where the green peas are made into a paste in the food processor. While doing this, the common additives are green chilies, a bit of ginger and saunf along with salt. Here the dough of maida is stuffed with the paste, rolled and then fried. They resemble ordinary poories but with a difference.

In the third variety, the second process is simplified. Instead of stuffing, the paste is mixed with the dough and directly rolled into poories. I saw this in the house of a relative – when I asked her why the deviation, she smiled and said, “Who has the time and patience to stuff and then fry? After all, they will all go to the same destination!”

Needless to say that these delicious and irresistible snacks, could very well bring about an enormous change in the way the mind works – in fact, if aggressively marketed, it could be employed to bring about world peace. Who knows!

Tomato prices decline in Rajasthan

2008-12-22T22:22:00.000-08:00

Jaipur, Dec 23 : Tomato growers and traders in Rajasthan feel the heat of the plummeting prices of the perishable commodity following suspension of exports to Pakistan as the border has been sealed in the wake of Mumbai terror attacks.

Tomato crop, which was earlier, exported to Pakistan via Wagah boarder is now landing in the local markets leading to overflow of tomato. As a result, the tomato business is incurring huge losses.

“Before the Mumbai terror attacks, a large quantity of tomatoes was exported to Pakistan. Now that the border is sealed, export has come to a halt. It is badly affecting us and making a lot of difference,” said Dhayal, a tomato exporter.

Tomato price in the wholesale market has plunged from ten rupees to three rupees per kg.

Worried about the sharp decline of the prices the farmers wished the strained relation of India and Pakistan to improve sooner than later.

”We want the relation between the two countries to improve. Until the border is opened, the prices will not climb,” said Kamrauddin, a tomato seller.

Pakistan is one of biggest importers of Indian tomatoes, bulk of which is produced in Rajasthan. (ANI)

Economic Vegetarian

2008-12-10T04:39:00.000-08:00

Economic Vegetarian coming to your stomach