Article Plugin

The Science Regarding Carbohydrates In Weight Loss Efforts

If you’re trying to lose weight it’s important to keep a tab on how many carbohydrates, or carbs, you eat every day. Carbohydrates are foods such as cookies, breads, fruit, pasta and potatoes.

The sugars and starch in these foods are broken down in your body and transformed into glucose. Your brain and muscles rely on glucose as a kind of fuel that keeps them working at peak performance.

Any glucose that isn’t used immediately by your body is stored in the form of glycogen. It’s kept in your liver and muscles as a reserve of energy.

About half of your body’s daily glycogen requirements can be stored in this way. However, if you eat more carbohydrates than you can burn off or store as glycogen, then whatever’s left will be turned into fat. This is what you don’t want to happen if you’re trying to reduce your waistline.

Let’s take a closer look at carbohydrates, which exist in both ’simple’ and ‘complex’ forms.

Very sweet foods such as cookies, sugar, fruit, candy and honey are known as simple carbohydrates. This is because the energy they provide is passed almost instantly into the bloodstream to give our muscles their power.

Grains and vegetables supply us with complex carbohydrates. They release energy into the body over a longer period of time and are more beneficial to us than simple carbs. As well as energy they also supply the vitamins, minerals and fiber that we need to stay healthy.

It’s advisable to try not to eat too many carbs in one go, as this overloads the system, but eat small portions frequently in the course of the day. This allows you to cover your energy needs without inducing your body to store fat.

If you don’t give your body enough carbohydrates, you’ll end up feeling tired and listless. You have to maintain a certain energy reserve in order to keep doing the things you want to do.

But if you reduce your intake of carbs in a controlled way and stay active, your body will draw on its store of fat as a power source and you’ll start losing weight!

This writer also frequently gives advice about products including soccer training equipment and custom soccer jerseys.

Tags: Advice, Beauty, drink, Education, exercise, Fitness, food, Food and Drink, health, Mens Issues, nutrition, Science, Self Improvement, Weight Loss, women

Raw Cacao is a Super Health Food

Almost daily in the news we see reports of chocolate’s health benefits. It’s a potent antioxidant, and is chock-full of chemicals and nutrients that have been attributed to making us happy. Yet many of us remain skeptical; eating lots of chocolate doesn’t seem to make us feel better, and in fact can lower energy levels for awhile. So what gives? If chocolate is such a miracle food, shouldn’t we be able to eat it all the time, without guilt and feel great? Well, yes, we can, but the way chocolate is prepared is crucial to unlocking its true potential as a health food. If you’d like to learn how to have a healthy dose of chocolate daily, read on…

Like so many things in our modern world, its the processing of chocolate that makes all the difference. This isn’t just the New Age Hippy types saying this either (as one, the author feels comfortable making this statement). The scientists measuring all the chemicals in our food, telling us which bits are good and which are bad are saying it to. It’s RAW, minimally-processed chocolate that’s the miracle food. Un-roasted, un-cooked plain old powdered chocolate, better known as ‘Cacao’, is far superior in every way for your health. It’s called a ’superfood’ by many, as it’s list of super-good for you super-nutrients is extensive. Note that ‘organic’ does not mean ‘raw’. Even the premium organic hot-chocolate powders found in the high-end health food stores is still roasted and usually processed with alkali (called ‘Dutch Processing’, making it easier to dissolve in water, and destroying most of the antioxidants at the same time). This means that 99% of the chocolate products on the shelves are NOT the superfood you wished they were, but it also points the direction to how to include chocolate in your life on an exceptionally health daily basis. We’ll get to some recipes in a moment, but first a few points to help you remember why raw chocolate is where it’s at.

First the question of Caffeine. Many folks are sensitive to caffeine’s effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it’s been heated or not. A drink made with roasted chocolate evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.

The really big news about chocolate has been it’s antioxidant profile. Chocolate contains significant amounts of polyphenols — the same important antioxidants found in green tea, red wine and green apples — but in greater amounts. Dark chocolate contains an impressive 5% of these compounds, yet raw chocolate is made up of an incredible 10% concentration of these possibly life-extending molecules. Both roasting and processing with alkali (to make Dutch cocoa) reduce antioxidant concentration. Further, the increased absorbability of powdered raw cacao (perhaps the most versatile form of raw chocolate) over cacao nibs give them an edge in ORAC value, a measure of Oxidative Radical Absorbance Capacity.

Maybe the most intriguing constituents of chocolate are it’s mood-altering chemicals besides its stimulation. Many users of raw chocolate find and even greater boost than from commercial chocolates. Like caffeine, some of the molecules attributed to mood-enhancement are also heat sensitive. Tryptophan, a precursor to serotonin, is present in significant amounts and is known to be broken down by heat (and apparently it’s not the Tryptophan in the turkey dinners that makes one tired, it’s the three servings followed by pie and ice cream!). Other natural constituents are dopamine and precursors to dopamine, one molecule called the ‘love chemical’ and another called the ‘bliss chemical’. Add to these monoamine oxidase inhibitors which actually enhance the activity of all of the above mood brighteners. Finally, there’s lots of easily absorbed magnesium in raw chocolate, a mineral associated with serotonin production (many pharmaceutical antidepressants increase serotonin activity), and the ability to relax. Raw chocolate offers the healthiest and most effective means of adding these happy-making nutrients to your daily diet.

Need more be said? Ready for some recipes? The simplest means of eating raw chocolate is snacking on cacao nibs. These are small pieces of cacao beans that mix well with natural granolas or dried fruit. To really get the most benefits, and for the most delicious raw chocolate creations, find yourself a source of raw organic cacao powder. The powder can be added to any drink, or easily made into bars, drops or other shaped candies. The hands-down most common preparation of cacao powder is the hot chocolate drink: Put one heaping tablespoon raw cacao powder, one teaspoon raw agave nectar, and one teaspoon high quality coconut oil in a blender (note that coconut oil quality varies greatly – a good coconut oil should taste pleasant by itself and have no chemical or rancid flavor which would otherwise be noticed in your chocolate drink). Add eight to twelve ounces of hot (but not boiling water) and blend at low speed for about ten seconds. That’s it; Chocolate magic that’s easily adjusted to your tastes — experimenting in whatever way comes to mind is highly encouraged.

There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca, cinnamon, tocopherols (a form of Vitamin E), and for the truly hard core, blue green algae and spirulina. Your own raw chocolate bars are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it’s chocolate! You’re supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively benefiting your health.

Research studies shows Melissa essential oil effective in lessening herpes symptoms.

Tags: alternative health, Chocolate, Cooking, diet, food, health, Home, natural health, women

The Many Benefits Of A Raw Food Diet Plan

Thousands of years ago humans ate raw foods. Why? Well, that’s simple. They had no choice. It was a matter of survival. These days, obviously, things are bit different. All the same, though, a raw food diet plan is not a bad thing. In fact, they’re becoming more and more popular as a way to stay healthy and fit.

As far as understanding how a raw food diet works, you can’t until you understand what it is. It may sound self-explanatory, but it’s not. There are certain things about it that you really need to understand, if you expect to start and make the most of a raw food eating plan.

What Raw Food Diets Really Are:

Raw food diets aren’t just about vegetables and fruits. They can be made more interesting by incorporating variations on a theme, such as dried banana chips or other dried fruits. It can also include variations of vegetable and fruit juices, such as apple juice. On top of that, though, it can contain proteins, like raw fish and raw eggs. So, it doesn’t need to be bland and boring to be an acceptable raw food diet.

Another thing to consider about raw food diets is that you can pretty much think of the word “raw” in a broad sense. For example, a raw food diet can include some foods that are partially cooked. It’s not about being raw in the strictest sense of the word.

Raw Food Benefits:

One of the many benefits of a raw food diet is that it can provide you with all of the nutrients that you need in much less time. That’s great, if you have a busy schedule and don’t often have hours to spend slaving over a hot stove. That means that you’ll have more time to accomplish all of your other daily activities.

Raw food diets also have many health benefits. For example, they can help you to lose weight. They can also increase your energy levels both directly and indirectly. In other words, the foods themselves will energize you, but you’ll also find yourself sleeping better at night and that will raise your energy levels as well.

It’s also worth noting that raw food diets can lower stress levels and also make your mood a lot better. So, if being overwhelmed and stressed out seems like a part of daily life, it doesn’t necessarily have to be that way. You can try turning it around with a raw food diet.

If you’re starting to think that a raw food diet plan could be the key to health and happiness, there’s something else to remember. That’s the fact that these are just a few of the many benefits of raw foods. So, if you’re interested in possibly going on a raw food diet, talk to your doctor about it or look up some of the other great benefits involved.

Have you thought about going on a raw food detox diet to get rid of the build-up of toxins in your body? A raw food diet can help with cleansing and provide a healthy way to eat going forward with your new lifestyle. Give it a try and see the changes happen.

Tags: diets, food, Food and Drink, health, Health And Fitness, nutrition, raw food

Tea Glorious Tea!

Nothing beats a nice cup of tea, and in the UK over thirty five million cups of PG Tips are consumed every day, which is enough tea to fill six Olympic swimming pools ( I wouldn’t want to swim in THAT though!).

Unilever, owners of PG Tips are set to launch their first UK dedicated tea vending machines in the UK, so there’ll be even more places for you to get your tea from when your at university, at the shops or in a bus station.

Unilever are the largest tea buyers in the world with them buying approximately 12% of the world’s black tea supply in a category worth over five hundred million, and have a long history in innovation in their sector.

A key point in their history was the launch of the 1950’s PG Tips television adverts featuring the Chimps tea party. This advert made the primates involved stars and they were a much loved feature of the brands advertising and image for the next few decades. Then in the sixties the company made the bold move to start offering their tea in bagged form as opposed to just loose leaf, which was previously unheard of, but lead to bagged tea overtaking loose leaf in terms of sales.

Obviously Unilever is about more than tea, and they currently have 400 brands globally and 35 in the UK across the food, personal care and home sectors, including Pot Noodle and Wall’s amongst other household names, and pride themselves on developing strong brands and affiliating themselves with morally sound projects such as the rainforest alliance.

They are hoping to offer a full vending package with the launch of their tea vending machines and have appointed Benders Paper Cup Company to supply bespoke PG Tips designed vending cups complete with lids in two volumes.

Benders are the leading cup supplier and supply everything from vending cups, to paper cup lids so why not have a look at their site.

Tags: adverts, beverages, brands, chimpanzee, cups, drink, drinks, PG, tannin, Tea, tea bags, teabag, vending, vending machines

Everything You Ever Wanted to Know about Handling Seafood

A healthy diet includes seafood. It not only provides you with high quality protein, it provides omega-3 fatty acids and many other essentials to health. In order to get your full nutrition and value from seafood, you need to know how to handle it right. Following these basic safety rules will keep your seafood safe and delicious.

When you go to the fish counter in your local supermarket, the seafood should be displayed in a refrigerated case or on a thick bed of fresh ice. The entire area should smell clean without the least hint of fishiness. Take a close look at the fish. The eyes should be clear with a slight bulge. There are very few types of fish with naturally cloudy eyes that are sold at most fish counters.

Both fillets and whole fish should have flesh that is firm and shiny. The gills should be a nice bright red and there should be no evidence of slime. Dull colored meat could mean the fish has been sitting there too long. If you press the meat with your finger, it should spring back. Fillets should not look like they are drying out or darkening around the edges. There should be no yellow or green discoloration and there should be no areas that look dry or mushy.

Shellfish come with a tag or label from their processors. No fishmonger should have a problem showing you these tags or labels if you request it. Really good ones will have them displayed with the seafood. These tags are marked with the processor’s certification number and other information you may need to know about your seafood.

Toss any oysters, clams, or mussels that are cracked or broken. To check whole ones, tap on the shells. Live shellfish will close up tightly when tapped. If they do not close, pass them by. Lobsters and crabs that are purchased alive should be showing some leg movement. They spoil very fast, so buying these foods live is the only way to guarantee what you are getting is fresh.

Once you get home, put the seafood in the fridge if you will be eating it within two days. Any longer than that and you had better consider freezing it. Living seafood should be eaten that same day if possible. Frozen seafood should be thawed gradually overnight in the refrigerator. Follow standard cleanliness routines and sanitize your hands, knives and cutting board to prevent cross contamination.

Whether you are making something as simple as shrimp appetizers or something much more complex, always make sure your seafood is properly cooked. Fish should turn opaque in color and flake easily when done. Check in more than one spot to be sure. Shrimp and lobster turn an opaque pearl color when done. Scallops turn opaque and firm with a milky white color. Clams, oysters, and mussels are done as soon as their shells open. Any that do not open should be discarded.

These steps will help ensure that your seafood turns out perfectly. Your guests and family need to have a meal that is not only delicious, but also safe to eat. The worst that can happen is that someone gets sick from your food. These simple rules will keep your seafood safe and delicious.

Simple holiday appetizer recipes are the answer to a stressed holiday season. Keeping it simple lets you relax and enjoy yourself. Don’t get caught up in all the details or by trying to make everything fancy. Simple fare is refreshing and usually better for you and your guests.

Tags: appetizer recipes, appetizers, Cooking, diet, eating, Family, food, Food and Drink, Home, home and garden, lifestyles, party

1 Of The Most Important Pieces Of Equipment That A Restaurant Chef Can Buy

Chefs are in incessant on-the-job danger. They use knives of all sorts, and can potentially cut themselves handling sharpened utensils as well. Then there are the ovens and burners, boiling liquids, steamy pots, and all kinds of other potential methods to get burned. Annoyed customers are another worry for professional chefs – your customers need to be satisfied so they’re going to keep coming back. On top of all that, cooks also have to worry about standing on hard floors all day. Standing all day can be difficult on the feet, ankles, knees, hips and back, so they need to be careful in their choice of clogs for women.

Standing all day without supportive, cosy shoes could cause permanent harm to your body. It may take years, but eventually, chances are that you will suffer from plantar fasciitis, varicose veins, joint agony or back stiffness. Most of the conditions due to standing on hard surfaces in improper shoes are treatable, but why experience the discomfort to start with if it can be avoided? Even if you are just beginning your career, choose your shoes for work conscientiously. You need chefs clogs that provide a firm foundation, lots of support, enough cushion for comfort and a upper made of a protective material. Most states and setups have safety rules, anyway, but when you look for shoes to wear to work, safety should be a high priority.

Kitchens almost always have tile or concrete floors for easy clean-up. Those surfaces are indeed straightforward to wash, but they are also extremely slick when wet. Since dishes must be washed, pots of liquid moved, drinks prepared, ice dropped and all of it inevitably spilled, apart from the floor being mopped or washed regularly, kitchen floors will be wet at least part of the time. In the kitchen, a fall may be especially damaging. Imagine falling while slicing, then landing on a tough tile floor. Non-slip shoes are necessary for folks who work in kitchens.

There are many types of cook shoes easily obtainable in stores and on the internet. One popular brand that makes and sells a famous cook shoe is Dansko. Dansko cook shoes feature a non-slip bottom to keep you on your feet rather than sliding to an injury on the floor. They also have leather uppers so the apex of your foot is protected from objects or hot liquids falling on them. The back of the shoe is stiff and supportive to give your foot stability and protection, and the lining is cushioned to provide comfort.

there are several other makes of cooks shoes, but when you’re shopping you should search for the fundamentals: comfort, support, protection, and a non-slip sole. Work can be tough enough without adding physical discomfort to the equation. Keeping yourself healthy and discomfort free is one of the keys to a long and successful career in the kitchen.

If you are a chef, make your day a little safer and less agonizing by giving the mens comfort shoes a try. Your back and neck will immediately thank you for trying Danskos!

Tags: back pain, chef, cook, Cooking, drink, food, Food and Drink, footwear, health, neck pain, physical therapy, restaurant

The Butcher Block The Best Friend Of The Serious Chef

The butcher block is the friend of the serious cook. Of if you are not into cooking you still want one of these fine cutting boards in your kitchen because it adds a lot of style to any kitchen.

These days most new kitchens are made large to house items like these blocks. You choose from many sizes and designs. You can find them with shelves to house your pots and pans. You can find them with drawers to put your knives and other cooking utensils in.

You will find that they add to your cooking prowess. If you already like to cook you are not fully using all of your cooking skills until you use a block. You will find that you will have more leverage when cutting and preparing food for your favorite recipes.

You might now be using the counter top to prepare you food. But this is not what the counter top is for. The counter top is for appliances like your electric can opener or toaster. You can find a block to fit the style of your kitchen. Most are made out of maple wood.

Some boards are up to five inches thick. But you probably do not need one more than four inches thick unless you plan to cut large sizes of meat. Buy one that fits your height. You want the block conducive to your reach. The better the fit the less strain on your back and arms.

Some think that a butcher block with wheels on the base is good because they can move it around the floor with ease. But this makes for a less safe cutting surface. The other fact is that wood is the most sanitary surface to prepare food on.

There is no argument that the butcher block is one of the most important tools in the kitchen. The cheese board is right up there with it.

Tags: butcher block, cheese board, Food and Drink, knife block, knife holder