Health & Wellness Restaurant

Chinese Cooking Techniques ... by Shauna Hanus

2006-04-01T15:40:00.000-05:00

The variety of Chinese food dishes and Chinese food recipes available today is wider than in any previous decade. One can easily find Chinese food recipes for Chop Suey, which is not an authentic Chinese dish, along side of Hunan Beef. It is interesting to note that what many refer to as Chow Mein noodles is really a simpler crunchy version of the real thing.

In centuries past when the Chinese still used forks and knives is when the foundation for modern day Chinese cooking was formed. This is back when the cutting techniques and delicate flavors came together to form healthy hearty meals.

This is also when the three primary Chinese cooking techniques were formed.

The first Chinese cooking technique is stewing. Stewing can be either red or clear and is the simplest of the three methods. In clear stewing the clear liquid is brought to a boil and then allowed to simmer until the food is just tender. In red stewing a small amount of sugar and soy sauce is added which gives the stewed food a reddish tinge.

The second Chinese cooking technique is steaming. Steaming can be either wet or dry. The Chinese have used steaming as a primary cooking method for over 3000 years. Before ovens were common place steaming was a preferred method which allowed for moist flavorful food that retained most of its nutrients.

Frying is the third of the traditional Chinese cooking techniques. Frying can be either deep frying in oil or sautéing. When deep frying the food is submersed in hot oil and allowed to cook until it floats. In sautéing the meat, vegetables and garnishes are cooked quickly over high heat in a small amount of fat.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com

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Chinese Cooking

Chinese Vegetarian Cooking

2005-10-30T22:56:00.000-05:00

Healthy and Balanced Eating: "Ever Wish You Could Cook A Healthy Chinese Meal That's Also Delicious?

Now... You CAN!

Cook Great Tasting Chinese Vegetarian dishes
and Improve Your Diet and Health... Guaranteed! "

The Healthy Benefits of Cabbage

2005-10-23T12:24:00.000-04:00

By Dr. Linda Posh

Sadly, most American households wrinkle their noses at the mere mention of this valuable, all powerful and sorely misunderstood vegetable. The word cabbage is usually enough to send children to their rooms with a myraid of excuses as to why they may not wish to eat their evening meal. While cabbage is a delicious and healthful staple in other countries, it is almost foreign to Americans, with the exception of good old fashioned cole slaw. Do recognize that this American cabbage specific, mayonnaise laden dish full of hydrogenated oils and other unmentionables, absolutely ruins the reason for eating such a healthful food in the first place.

Cabbage is a sturdy, strong and abundant vegetable. Hardy and easy to grow, it is almost universally available in all countries and cultures. Cabbage belongs to the all important family of cruciferous vegetables. The members of this family of vegetables are so named for their cross shaped (crucifer) flower petals. Rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C. Even more impressive is that cabbage is famous for a specialized, naturally occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of various forms of cancer.

Cabbage was popular with the ancient Greeks and Romans. An early Roman medicinal preperation blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds. Throughout history, the Asian diet has been rich and abundant in cabbage and its various varieties. Epidemiological studies have found that men living in China and Japan experience a much lower rate of prostate cancer than their American counterparts. Similar data has been uncovered regarding breast cancer rates among women.

It is no wonder that the lowely, plain, boring cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap yet one of the richest when it comes to protective vitamins. Talk about the original weight loss food! One cup of cabbage contains only around 15 calories.

Cabbage is rich in the following nutrients:
Vitamin A: responsible for the protection of your skin and eyes.
Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.
Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.
Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.

Modern science has proven beyond a reasonable doubt that the health benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill certain viruses and bacteria in the laboratory setting. Cabbage boosts the immune system's ability to produce more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.

There are many different varieties of cabbage, so please, be brave and innovative. Green cabbage is the most popular, common and of course the one we are most familiar with. Take a walk on the wild side with Savoy cabbage. With yellow crinkled leaves, you can use this variety of cabbage as an alternate in many recipes. Let's not forget Bok Choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity. Red Cabbage. It goes without saying in that it simply has to be good for you given all that beautiful plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Napa cabbage has a mild sweet taste and is incredible in stir fry dishes.

Whatever your choice of cabbage may be, enjoy a serving at least once a week along with your other valuable and health promoting cruciferous vegetables. Try to cook your cabbage lightly. Steaming and quick stir fry dishes are considered to be the best methods for preserving the power packed natural nutrition given so freely by Mother Nature. Cabbage soup anyone?
Dr. Linda Posh MS SLP ND. "Doc Posh" brings a fresh perspective to natural health and nutrition. She packs a solid educational background with degrees in organic chemistry, psychology and a Masters in Communication Sciences and Disorders. The Dr. sports a diverse work history including experience and expertise in acute care neurorehab services, special education, autism support services, spinal cord injuries, senior rehabilitation services and currently consults to both patients and colleagues in natural health. Recently, she has been in the laboratory, formulating revolutionary whole food nutritional supplements.

Nutra-Resources Body Balance Liquid Vitamins Website donates all profits to providing free Health Care for those in need. Sign up for Doc Posh’s newsletter. Get the latest in health care discoveries, consumer deception and more. Visit http://www.nutra-resources.com/ for the finest in liquid vitamins.
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Authentic Chinese Recipes

Save Money On Gas

2005-10-18T22:10:00.001-04:00

Save Money On Gas: "Gas prices have soared to unimaginable heights of late. Since most of us are not likely to turn to bikes or horse-drawn buggies we will have to learn to get the most from our gas dollars. Try a few of the following tips to make your gas go farther.
� Combine trips. With your errand list in hand try to visit as many places as possible in one trip.
� Make sure that you tires are properly inflated. Read through the owner�s manual for specific information on proper pressure for your car.
� Change your air filter regularly. Clogged air filters can rob you of precious gas mileage and add as much as ten percent to your transportation budget."

Healthy Eating

2005-10-18T17:54:00.000-04:00

Healthy Eating: "Easy, healthy, low fat, and delicious. So simple, you can do it in minutes! Whether you 're a vegetarian, non-vegetarian,
health enthusiast, or food lover,

16 fundamental authentic Chinese cooking technique made easy for you to easily cook like a pro-chef! Improve you and your family's health with a tasty, nutritious diet Learn all about Chinese cooking ingredients Make your taste buds dance with excitement, while cooking simple, yet exotic Chinese recipes that will save you hours of cooking time"

Ambassador Chinese Cuisine Dinner

2005-10-09T15:31:00.000-04:00

Last Night Wedding of young couple
Son & Daughter of the Baby Boomer friends

Dinner Menu of the night

Succulent Roast Suckling Pig & Jelly Fish
Steamed Conpoy with Black Sea Moss & Greens
Deep Fried Jumbo Shimps with Miracle Sauce
Supreme Shark's Fin Braised in Soup with Seafood
Whole Abalone Braised with Mushrooms & Greens
Deluxe Fresh Fish Steamed with Soya Sauce
Lobster Wo Baked withSuupreme Broth
Crispy Chicken
Seafood Y Garlic Fried Rice
Braised E_Fu Noodles
Rad Bean Y Lotus Seeds Sweet Soup
House Pastries

Click to find out how to cook your own Chinese Dinner
in less than 30 minutes

Healthy� and Balanced Eating

2005-10-06T19:57:00.000-04:00

Healthy� and Balanced Eating: "Ever Wish You Could Cook A Healthy Chinese Meal That's Also delicious? Now... You CAN!
Cook Great Tasting Chinese Vegetarian dishes and Improve Your Diet and Health... Guaranteed!

Are you bored of your plain diet? Is your cooking not as healthy as you'd like it to be? Would you like to improve you and your family's health and diet through cooking and eating mouth-watering food? I bet! "

Healthy Chinese Cooking

2005-10-02T06:45:00.000-04:00

Healthy� and Balanced Eating: "- Almond Boneless Chicken

- Almond Cookies
- Ants Climbing a Tree
- Apples in Spun Syrup
- Bang Bang Chicken
- Barbecued Spareribs
- Baked Chicken Chow Mein
- Bean Curd
- Beggar's Chicken
- Beijing Hot Pot
- Bird's Nest Rock Sugar Soup
- Boiled Dumplings (Jiaozi)
- Bon Bon Chicken
- Bow Thai Pasta with Shrimp
- Bubble Tea
- Cabbage with Chinese Sausage
- Candied Banana Fritters
- Cantonese Spring Rolls
- Char Kway Teow
- Char Siu (barbequed pork)
- Chengdu Chicken
- Chicken and Spinach Soup
- Chilled Berry Tea
- Clam Sycee"

Hybrid_Cars

2005-09-29T20:20:00.000-04:00

Hybrid_Cars: "Japanese Automakers with North American Head Quarters are moving the ball forward and pressing on into the future with new technologies for safety, fuel economy and net-centric systems. Before retiring from the auto aftermarket franchise industry, I took a tour around the nation to see what I had built and visit all our franchisees. During this trip I visited all the all Major Japanese Auto Manufacturers North American Head Quarters as part of our 2002 Victory Tour."

Quick and Easy Chinese Vegetarian Cooking

2005-09-18T20:30:00.000-04:00

If you are Vegetarian
Are you bored of your plain diet? Is your cooking not as healthy as you'd like it to be? Would you like to improve you and your family's health and diet through cooking and eating mouth-watering vegetarian food? I bet!

Discover how to cook Chinese vegetarian dishes
Discover how to use the healthiest ingredients to cook the tastiest dishes
(1) Quick and Easy Chinese Vegetarian Cooking
Now... You CAN! Cook Great
Tasting Chinese Vegetarian
dishes and Improve Your
Diet and Health... Guaranteed!

Chinese recipe | Healthy and Balance Recipes

2005-08-13T04:10:00.000-04:00

Chinese recipe | Healthy and Balance Recipes

Kitchen Improvement

2005-07-07T20:00:00.000-04:00

Kitchen

A Tuscan decorating theme can put some old world charm into your kitchen and make it a warm homey room to gather in. The Tuscan style incorporates warm earth tones along with natural materials and architectural accents to create a time worn look. Although the look is of a centuries old kitchen you can achieve it without having to buy priceless antiques.

10 Tips for Fixing Heart Healthy Recipes

2005-06-17T17:34:00.000-04:00

Harriet Hodgson

Do you remember Grandma's apple cobbler? Is spaghetti one of your favorite meals? You can still eat these things, but new versions of them, if you know how to swap ingredients. Here are 10 tips for fixing heart healthy recipes.
1. Replace eggs wih a cholesterol-free egg substitute. If you don't have a substitute on hand, you may use egg whites. According to the American Heart Association, two egg whites may be substituted for a whole egg in baking recipes.
2. Use fat free (skim) milk. This one change saves you calories and lowers your cholesterol level.
3. Choose non-fat cheese. For better melting Dr. Richard Collins, author of The Cooking Cardiologist, recommends soaking the cheese in milk for a few minutes before adding it to recipes.
4. Add fiber -- fresh fruit, dried fruit, vegetables, and grains -- whenever possible. Fiber is good for you and fills you up.
5. Cook with plant oils, such as olive, corn, and canola. If you're sauteing food, add a teaspoon of butter to the oil for flavor. Use as little oil as possible.
6. Swap unsweetened applesauce for shortening in baking recipes. But cooking is chemistry and, for best results, you may have to add a teaspoon of oil.
7. Hold the salt. Excess salt raises your blood pressure. Insstead of salt Mayo Clinic recommends citrus zest, fresh and dried herbs. To bring out the flavor of dried herbs rub them with your fingers before adding them to the recipe.
8. Cut back on sugar. Recipes made with half the sugar may taste just as sweet. Instead of sugar you may use Splenda, a no-calorie sweetener made from sugar, or half Splenda and half sugar.
9. Go lean on protein. Buy lean cuts of beef, skinless chicken, extra lean chops and fish. Some recipes, like spaghetti sauce with mushrooms, may not need protein at all.
10. Eat normal (not supersized) servings. According to the Univesity of Missouri Extension Service, large servings add up to 200-500 calories a day, which can add up to 20-50 extra pounds a year.
A few ingredient changes can have a huge impact on your heart health. Before you know it these swaps will be automatic. The heart is your body's main pump so take care of it.
Copyright 2005 by Harriet Hodgson.
Harriet Hodgson has been a nonfiction writer for 26 years and is a member of the Association of Health Care Journalists. Her latest book, Smiling Through Your Tears: Anticipating Grief, written with Lois Krahn, MD, is availble on http://www.amazon.com/. Go to http://www.harriethodgson.com/ for more information on her work. Hodgson is hard at work on her next book, Doctor in the House: An Inside Look at Medical Marriage.
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Healthy Recipes
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Summer Salads

2005-06-12T16:24:00.000-04:00

By Heather Dominick

Green vegetables are the food most missing in modern diets. Nutritionally, greens are very high in calcium (120 -190 mg per cup!) They're also high in magnesium, iron, potassium, phosphorous, zinc, and they are a power house for Vitamin A, C, E and K. Believe it or not, they are also crammed high with fiber, folic acid, chlorophyll and many other micro-nutrients and phyto-chemicals – you just can’t get any better than this. Take a look at the following two recipes to help move you into a sensational summer!
Sensational Summer Salad
For a summer snack that will cleanse the kidneys and help the body to unload toxic wastes from the blood, use the following high powered recipe.
1/2 cup of watercress
1/2 cup of dandelion greens
1/2 cup of arugula
1/4 cup lemon juice
1/2 tsp grated ginger
pinch of Sea Salt
Mix washed greens together.
Stir lemon juice and ginger.
Pour over greens.
Season with salt.
Tomato Basil & Feta Salad
This is a simple salad that requires no salad dressing.
2 cups tomatoes, diced
1/4 cup red onions, finely chopped
2.25 ounces sliced black olives
3 tablespoons chopped fresh basil
1/4 cup crumbled feta cheese
1 tablespoon lemon juice
1/4 teaspoon salt
Add all ingredients in a medium serving bowl and toss!
Enjoy!
To your health and success, Heather
Heather Dominick is a Holistic Nutrition Counselor accredited by the American Association of Drugless Practitioners and creator of The Energy Rich Lifestyle Program™. In addition to her nutrition services, she is a motivating and dynamic speaker.
Want to use this article on your website or your own ezine? You absolutely can! But here’s what you MUST include: Heather Dominick, Certified Holistic Nutrition Counselor, is founder of the EnergyRich Lifestyle Program™, the proven step-by-step program to help you achieve your best health and fullest life. To sign up for her freebie how-to articles and no-charge teleclasses on creating your best health and life, visit http://www.individual-health.net
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Chinese Cooking
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How to prepare the best Garlic Mashed Potatoes

2005-06-06T20:38:00.000-04:00

by: Anita Frogel

Would you like to prepare the best Garlic Mashed Potatoes that you enjoy at your favorite restaurant, but have no idea where to start to achieve that wonderful and delightful flavor?
There are a variety of ways to create the best garlic mashed potatoes that you have ever tasted but when it comes down to which way is best is according to your own taste buds.
When you take a look at garlic you will see that there are various kinds of garlic that you can use for your mashed potatoes such as German red garlic, Spanish Roja garlic, Leningrad garlic, and Yugoslavian. You can find all of these garlic’s in a powder form or use fresh garlic. So, the first thing you need to do is decide which garlic you would like to use. Personally, I like using fresh minced garlic cloves.
There are two popular ways to prepare the best garlic mashed potatoes. With this recipe you will use garlic powder instead of fresh garlic. For the first recipe you will need enough potatoes to feed your family or guests. The rule of thumb is one medium potato per person. But, my family love potatoes, so I have to use 2 per person. Now you will need milk or cream, butter or margarine, salt and pepper and your garlic powder choice. You can either wash and peel your potatoes or you may wash your potatoes and boil them with the skins on. Cut your potatoes into chunks and boil until tender. Drain and pour into mixing bowl. Add salt, pepper garlic powder and margarine and blend with your electric mixer until the combined well. Now, add a bit of milk or cream and beat again until smooth. Add more milk until you achieve your desired consistency.
In this next recipe you will use fresh minced garlic cloves to prepare the best garlic mashed potatoes. This is my favorite way. You will need all of the same ingredients as above except for garlic powder. While your potatoes are boiling, sauté the garlic cloves in a frying pan with the margarine. Let the garlic simmer and blend in with the margarine. When your potatoes are ready to mash and you are adding the ingredients, add the melted butter and sauté minced garlic and blend with the potatoes.
Try both recipes and choose your favorite for the preparing the best garlic mashed potatoes.
About The Author
Anita is author of Steaks, Seafood and Barbeque guide Steak-Guides.com. hansd@netresearch.nl

Chinese Cooking
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It Doesn't Have to Be Complicated To Taste Good

2005-06-05T10:01:00.000-04:00

Here’s a good question! Does preparing a meal always have to be complicated to be good? The answer of course is no.

One of the things we always strive for is simplicity and ease of preparation. Whether we’re preparing a meal for two or entertaining friends and family, you want to be able to spend time with your guests and not be stuck in the kitchen, slaving away while everyone else is enjoying himself or herself.

Today’s menu is really simple and consists of only one recipe!!

I was attending a cooking class at our local culinary college a while back. The Chef who was teaching us was great for explaining what he was doing but was also great at providing a lot of extra information. He basically talked non-stop for three hours.

As a throw away comment he mentioned a dish that was one of his favorites and that he liked to throw together when he and his wife were in a hurry or just didn’t feel like spending a lot of time in the kitchen.

Turns out this was the gem of the entire course. I now make it regularly, at least once a week, it never fails to please and it allows for lots of experimentation so that you don’t tire of the result.

Tuna Pasta
1 Tbsp Extra Virgin Olive Oil
1 Garlic clove
1 Can Anchovie Fillets packed in Extra Virgin Olive Oil
¼ Tsp Chili Powder or Chili Flakes
1 Can Flaked Tuna 170g/6ounces
1 Bottle of White Wine Favorite Pasta 1. Finely chop the anchovie fillets and the garlic clove.
2. In a deep fry pan bring the olive oil to a medium heat and then fry the anchovie fillets and garlic until garlic begins to brown.
3. Add chili powder to fry pan and mix well
4. Add entire contents of tuna can to fry pan, reduce heat and bring to a simmer.
5. Add enough white wine to keep the mixture from drying out. Keep adding wine as needed.
6. Prepare your favorite pasta as per its preparation instructions.
7. Serve the pasta on a plate and add the tuna as a topping.

Now here is the fun part of this recipe. These are the basic ingredients but you can really play around and try many different variations. Try adding some black olives to the mix, or sundried tomatoes or onions or mushrooms or all of them together. Increase the garlic content or add basil. We continuously try new ingredients and new combinations and have yet to be disappointed.

And of course you can add a small side salad and a desert to complete the entire meal but we find this Tuna Pasta does really well by itself.

And oh! And by the way! The reason we call for a full bottle of wine is that you get to drink over dinner what you don’t use in the recipe.
Enjoy!
-----------------------------------------
© Copyright 2003, The Maitre D. All rights reserved. Email: mailto:maitred@thousandsof.com
The Maitre D is the author of the Culinary Blast and the inspiration behind Thousands and Thousands of Recipes and the Internet Maitre D. If you like food and cooking this is the place to be. Join Thousands and Thousands of Recipes and download your free Internet Maitre D, your guide to food and cooking on the Net. Sign up at www.article.thousandsof.com.

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How to Prepare the Perfect Garlic Lemon Chicken

2005-06-02T19:38:00.000-04:00

By Hans Dekker

If you want to prepare the perfect garlic lemon chicken then you should try this recipe. This is one of the easiest and best recipes around for creating delicious garlic lemon chicken.
Let’s get all of the ingredients together that you will need to prepare this wonderful chicken dish. You can either purchase a whole chicken and then cut it into pieces or just buy the cuts that your family enjoys such as chicken thighs or breasts. You will also need 10 cloves of minced garlic, 4 tablespoons ofmargarine, 3 large lemons, 1 teaspoon of dried oregano, salt, pepper, and parsley.
You should begin by preheating your broiler. Take your chicken and rinse underwater and skin, then rinse again well under cold water and place in a large baking dish. Squeeze the lemons and reserve the juice.
Sprinkle about one half of the garlic over the chicken and dab ½ of the margarine on various spots on the chicken. Pour ½ of the juice from the lemons on your chicken, and season with the oregano, salt, and pepper. Broil for about 15 minutes, remember to baste quite often.
Remove and turn the chicken, add the remaining of the ingredients just like you did before broiling for the first time. Now you will need to broil your chicken again for another 15 minutes. Remember, to baste your chicken so it does not burn. If the chicken starts to become too crispy, you can change from broil to bake and bake at 350 degrees until the chicken is completely done. Remove the chicken from the oven and pour the remaining sauce from the baking dish over your chicken and serve.
Everyone will absolutely love this garlic chicken dish. Serving suggestions would be whipped potatoes and a garden salad.
Hans is an editor of Steaks, Seafood and Barbeque Recipes; Steaks-Guide.com
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Best Recipes: Chicken with Apples

2005-05-31T20:44:00.000-04:00

By Petrosyan

Ingredients
1½ cups quick-cooking rice
2 large onions, thinly sliced
250g snow peas, trimmed
1 large red cooking apple, cored and coarsely chopped, not peeled
2 tbsp curry powder
1 tbsp plain flour
¼ tspn salt
1 cup chicken stock
3 tbsp vegetable oil
1 cup milk
1 tbsp freshly squeezed lemon juice
¼ tspn black pepper
2 cups diced cooked chicken
½ cup unsalted dry-roasted peanuts
1. Cook the rice according to instructions. Transfer to a large bowl, cover with foil, and keep warm.
2. Heat 1 tbsp of the oil in a large frying pan over moderate high heat for 1 minute. Add the onions and sauté, stirring occasionally, for 5 minutes or until they are soft. Add the snow peas and apple and cook, uncovered, stirring now and then, for 2 to 3 minutes or until the apple is golden brown. Add to the rice.
3. Heat the remaining 2 tbsp of oil in the pan for 1 minute. Blend in the curry powder, flour and salt, and cook, stirring, for 2 minutes. Gradually whisk in the stock and milk and cook, stirring constantly, for 3 to 5 minutes or until thickened.
4. Mix in the lemon juice, pepper, chicken and rice mixture. Cook, uncovered, stirring occasionally, for 2 to 3 minutes more - just until steaming hot.
Sprinkle some of the peanuts over each portion.
About The Author
Petrosyan writes for http://www.healthfood.blogspot.com/ where you can find more information about Healthy food, Diet food, Food Safety, Kids food, Best recipes of World's kitchen, Healthy weight loss ...

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Vegetarian Cooking - Three Basics

2005-05-29T19:35:00.000-04:00

By Nora Poulos
For any of the many reasons people choose to eatvegetarian food - religion, politics, finances, or health -one thing in common is that everyone prefers food thattastes delicious and provides good nutrition. There aresome basic techniques to vegetarian cooking which willaccomplish that.

There is a range of vegetarianism. From the vegan to theperson who eats meat on rare occasions. Some peopleconsider themselves basically vegetarian if they never eatred meat, but do eat fish and chicken once in a while.Other vegetarians eat animal products like eggs and dairy,but never the animal itself. A vegan is at the far end ofthe continuum, rejecting animal products entirely. Veganswon't eat mayonnaise because it's made using eggs, forexample.
Wherever you are on the continuum of vegetarianism, youwant your food to taste good, be satisfying, and providegood nutrition. Here are some methods for cookingvegetarian to meet those basic requirements.

To begin, if you are making some dish that is actually ameat-based recipe, such as chili con carne, stopsubstituting textured vegetable protein for the meat andleaving the rest of the recipe unaltered. The result nevertastes quite right, and you've been robbed of the pleasureof good food: it's neither meat nor properly vegetarian.Furthermore, you haven't gained in terms of health oreconomy. Soy is the primary ingredient of texturedvegetable protein, tofu, and tempeh. These are usuallyhigh in fat, high in processing, and fairly high in cost.Not much better than organically raised meat, if at all.So if chili con carne is what you want, buy organic meatand enjoy it! Otherwise, cook a delicious soup using redbeans that doesn't pretend it's chili con carne.

The key to good vegetarian soup is to use oil. Even ifyou prefer low fat, your body does require fats for healthymetabolism. And it definitely enhances the quality andflavor of any vegetarian soup when some of the vegetables(onions in particular) are saut~ed. Use an oil that'sliquid at room temperature, such as olive, vegetable, orgrape seed.
The next critical ingredient of vegetarian food thattastes fabulous is really simple: use sea salt. Althoughany kind of salt will enhance the flavor of most foods, seasalt is best. It naturally contains minerals, while itdoesn't contain the nasty chemicals of regular processedtable salt. Important to note~ use salt *during* thecooking instead of waiting until after serving the food.This makes a difference in the final quality of the dishbecause cooking is chemistry. Remember back to your highschool chemistry classes: the order of combining theelements, and the application of heat to the mixture couldmake a tremendous difference to the results of theexperiment!

The third tip for vegetarian cooking is obvious, yet needsemphasis. Use lots of vegetables! You can't over-dovegetables in your diet - the greater the range and color,the better. Use leafy veg (lettuce, spinach, and chard),root veg (yams, carrots, potatoes, turnips), and the stemsand seed carriers of veg (for example celery, eggplant,peppers, zucchini). Buy organic veg if you can becausethey really do taste better, and of course they providebetter nutrition because they are gown in healthy, 'clean'dirt.

Take any vegetable and bean soup recipe, and follow thesethree simple principles: saut~ the veg in the right oil,cook the beans in sea-salted water, use a variety oforganic vegetables, and you'll have a rich delicious soup.These simple tips make a big difference. Take my word forit, or do a little test. Use the same list of ingredients,but don't saut~ in oil, add the salt at the table, and useconventionally grown veg. The result will be inferior -still nutritious, but bland rather than satisfying, andthat's a shame because the few simple techniques describedhere can make your vegetarian cooking consistentlyterrific.

Articles by Nora Poulous on topics related to cooking arepublished in Z CookingNews the leading resource on-line for information aboutcooking. Visit the complete archive of articles here:http://www.zcooking.com
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Microwave Ovens and their Hazards

2005-05-27T20:05:00.000-04:00

Why do people worry about microwave radiation?
Microwave ovens are used daily in restaurants, cafeterias, lounges, kitchens, snack bars, and homes. Microwave oven users are often concerned about potential health hazards from the exposure to microwave radiation leakage. With the latest techno-logical advances in door seal design and with proper maintenance, microwave oven leakage has been greatly minimized or eliminated.

Detailed info:http://www.lessemf.com/mw-stnds.html#CCOHS

Healthy & Balance Eating
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Super Affiliate Handbook - Rosalind Gardner Made $436,797 last year

2005-05-26T19:56:00.000-04:00

Read the amazing true story of how one woman, with no previous business experience, earns 400,000 per year ... selling other people's stuff online! In her down-to-earth, sincere and often humorous style, Rosalind Gardner guides you through the entire process of building an affiliate marketing business on the 'Net. In 270 pages, and more than 73,000 words, you'll learn how to pick the best programs, negotiate a commission raise and save time, money and effort on ffiliate Handbook - Rosalind Gardner Made $436,797 last year

Super Affiliate Handbook
http://sficash.webvista2.hop.clickbank.net

Healthy and Balanced Eating

2005-05-25T21:50:00.000-04:00

Healthy� and Balanced Eating

Ever Wish You Could Cook A Healthy Chinese Meal
That's Also Delicious? Now... You CAN!
Cook Great Tasting Chinese Vegetarian dishes
and Improve Your Diet and Health... Guaranteed!
Are you bored of your plain diet? Is your cooking not as healthy as you'd like it to be? Would you like to improve you and your family's health and diet through cooking and eating mouth-watering food?

Vegetarian Tips: Make Your Vegetarian Diet A Balanced Diet

2005-05-24T22:52:00.000-04:00

By Jasdeep Singh
The world has opened eyes to the harmful side-effects of non-veg food like red meat and is now opening arms to Vegetarian Food. A very common myth found among common man is that vegetarian food doesnt provide you with necessary nutrients but a Vegetarian Diet, in no ways, is deprived of necessary nutrients, Only if you have a balanced Vegetarian Diet. Make sure you eat a lot of fruits and dont follow particular monotonous meals.
Some Nutrients you dont come across normally in Vegetarian Diets are:-

a) Iron
b) Calcium
c) Zinc
d) Protien
e) Vitamin D
f) Vitamin B12

But you can always have vegetarian source for these nutrients. On a other side of the coin, there are a lots of benifits of Vegetarian Food (incomplete) . They are rich in
. You can Find Iron in the following Vegetarian Food items:-Cashews, tomato juice, rice, garbanzo beans (chick peas) and tofu.
. You can Find Calcium in the following Vegetarian Food items:-Dairy products, fortified soymilk, fortified orange juice, tofu and broccoli.
. You can find Zinc in the following Vegetarian Food items:-Whole grains (especially the germ and bran of the grain), nuts, tofu, leafy vegetables (lettuce, spinach, cabbage), root vegetables (onions, potatoes, carrots, celery, radishes), eggs and dairy products.
. You can find Protein in the following Vegetarian Food items:-Vegetarians must eat a variety of plant foods over the course of a day to get enough protein. Eg: Tempeh, miso lentils, tofu, nuts, seeds, and peas.
. You can find Vitamin D in the following Vegetarian Food items:-fortified cereals (or a small amount of sunlight) and Fortified milk and soymilk
. You can Vitamin B12 in the following Vegetarian Food items:-Tempeh, miso, eggs, dairy products, fortified soymilk and cereals.. Tempeh and miso are foods made from soybeans.
They are low in calories and fat and high in protein.
Know more about Balanced Diet at http://www.weightloss-health.com/balanced_diet.htm
About the Author: Jasdeep Singh
For http://weightloss-health.com/ your complete and most comprehensive family guide on Health.
Also get free sample low carb recipes, low fat recipes, low calorie recipes, low sodium recipes, low sugar recipes at http://weightloss-health.com/low_carb_recipes.htm
If you wish to reproduce the above article you are welcome to do so, provided the article is reproduced in its entirety, including this resource box and LIVE link to our website.
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How To Brew Green Tea

2005-05-24T22:47:00.000-04:00

published Monday, 23-May-2005
written by Kevin Moore
Email Author Email Friend Print
The Top Ten Reasons Your Green Tea Didn't Turn Out Good
1. You brewed it too hot. If you brew it too hot, it will become bitter. This is probably the most common of all mistakes, and one which has the most influence over the taste. Depending of the variety of green tea, it should be brewed around 175 degrees F, give or take 5 degrees.
2. You started off with old green tea. Green tea, "when properly packaged", has a shelf life of about 6 months. Once opened, you have about 2-3 months to use it. That's for properly packaged (vacuum packed or nitrogen packaged) tea - If your green tea wasn't packaged properly and is exposed to any amount of air, it probably was never good to begin with.
3. Your green tea was from a late harvest. It's no big secret - the best green tea comes from the first harvest in late April, early May. You can get this throughout the year, however.
4. You brewed it too long. This depends on the variety, but generally speaking, no more than 2 minutes.
5. You used too much tea. This is where you have more room for adjustment. Again, it depends on the variety, but for normal sencha, about one teaspoon to 8-10 ounces of water. For one type of tea, you may have to use an even level teaspoon, and for another a heaping teaspoon; it will vary from tea to tea.
6. You didn't use enough tea. For gyokuro, you won't get good results unless you use double the amount used for sencha.
7. You didn't start out with good water.You need good water.
8. You tried to use a tea ball or paper filter. Green tea is compact. Once you brew, it really expands and needs plenty of space to open up.
9. You tried to use a 2 liter English Teapot. If you really know what you are doing, it is possible to use a Western teapot to brew green tea. However, you would be way better off using one designed for green tea.
10. You started of with low quality tea. Even in Japan, the quality levels of green tea vary considerably. Just because it's from Japan doesn't necessarily mean it's good.
Kevin Moore is the founder of O-Cha.com, one of the internet's first and largest websites dedicated to Japanese green tea. Based out of Japan, in addition to offering a wealth of information on the health benefits of green tea, O-Cha.com offers a large selection of loose leaf green tea, matcha, and tea brewing supplies. http://www.o-cha.com Contact him at kevinrm@o-cha.com

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How to Brew Green Tea

2005-05-24T22:46:00.000-04:00

The Top Ten Reasons Your Green Tea Didn't Turn Out Good

1. You brewed it too hot. If you brew it too hot, it will become bitter. This is probably the most common of all mistakes, and one which has the most influence over the taste. Depending of the variety of green tea, it should be brewed around 175 degrees F, give or take 5 degrees.

2. You started off with old green tea. Green tea, "when properly packaged", has a shelf life of about 6 months. Once opened, you have about 2-3 months to use it. That's for properly packaged (vacuum packed or nitrogen packaged) tea - If your green tea wasn't packaged properly and is exposed to any amount of air, it probably was never good to begin with.

3. Your green tea was from a late harvest. It's no big secret - the best green tea comes from the first harvest in late April, early May. You can get this throughout the year, however.

4. You brewed it too long. This depends on the variety, but generally speaking, no more than 2 minutes.

5. You used too much tea. This is where you have more room for adjustment. Again, it depends on the variety, but for normal sencha, about one teaspoon to 8-10 ounces of water. For one type of tea, you may have to use an even level teaspoon, and for another a heaping teaspoon; it will vary from tea to tea.

6. You didn't use enough tea. For gyokuro, you won't get good results unless you use double the amount used for sencha.

7. You didn't start out with good water.You need good water.

8. You tried to use a tea ball or paper filter. Green tea is compact. Once you brew, it really expands and needs plenty of space to open up.

9. You tried to use a 2 liter English Teapot. If you really know what you are doing, it is possible to use a Western teapot to brew green tea. However, you would be way better off using one designed for green tea.

10. You started of with low quality tea. Even in Japan, the quality levels of green tea vary considerably. Just because it's from Japan doesn't necessarily mean it's good.

Kevin Moore is the founder of O-Cha.com, one of the internet's first and largest websites dedicated to Japanese green tea. Based out of Japan, in addition to offering a wealth of information on the health benefits of green tea, O-Cha.com offers a large selection of loose leaf green tea, matcha, and tea brewing supplies. http://www.o-cha.com Contact him at

Low Carb Recipes Actually Taste Great!

2005-05-23T15:39:00.000-04:00

By Mike Yeager
Many people are beginning diets that encourage low carb recipes these days. But, what are low carb recipes? What things can and cannot be made into a low carb recipe? Following your diets strict guidelines is important, but using the Internet as a tool will help you. For instance, you may do a search for quick recipes and come up with many low carb options. There are many different diets to choose from that have low carb rules. But, many recipes may also be able to be changed into low carb by making simple changes. Meat recipes are probably the most oblivious choice including chicken as it is such a healthy option in most cases. But, what about other choices? Cookie recipes may be the most difficult to find, but choices for sweets will be found. What about a special occasion? Yes, you can easily find easy gourmet recipes as well. Make in advance crockpot recipes? Yes, those too will be found with a little devoted looking.
The best option in finding these hard to find recipes would be too look on your low carb diet's website. You can also do a search for the exact thing or just a category using the Internet. Whatever means you choose, you will find many options to low carb recipes out there. Low carb recipes need to be healthy as well as follow the guidelines specified in your diet's plan. So, it is safe to say, that you will need to research what items you may and may not eat when following these diets by looking through the materials you have purchased or visiting the websites sponsored by those diets. Questions to asked and get answered include knowing the difference between good carbs and bad carbs. Dietitians recommend eating complex carbs because these are full of fiber, phytochemicals, vitamins, and minerals. Other carbs are ones, usually the ones to avoid are simple carbs which contain lots of sugar! There are more things to ask about your diet as well such as the different phases or just how to live a low carb life.
Once you know the information you need to choose which low carb recipes you are allowed or those that you are restricted from, changing your favorite recipes into low carb gets easier. Chicken and other meat recipes will be the easiest to switch maybe with very little effort. In certain diets, you are allowed to eat more vegetables, but are restricted on which ones. So instead of having a baked potato with your dinner, you have a baked sweet potato instead. The sweet potato has less of the "bad carbs" then the sweet potato. Maybe instead of fries at your favorite restaurant, you get a salad. When it comes to making things at home, you need recipes that contain good carbs in the correct amounts for your diet.
A crock pot meal may contain a meat choice and fresh veggies, but leave out the potatoes or noodles. There are many choice you will need to make when looking for low carb recipes, but overall, it will be easy to find ones that will fit your taste buds. The most important things to understand are the rules of your low carb diet or lifestyle. Knowing which carbs you can and cannot eat, is the entire battle!
About The Author
Mike Yeager Publisher
http://www.a1-recipes-4u.com/; mjy610@hotmail.com
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Finding the Best Recipes

2005-05-22T09:14:00.000-04:00

Trying to find a dynamite recipe to wow guests or cook up a special supper for your special someone? Finding the best recipes is simple. First, perform a careful analysis of the situation for which you are cooking to narrow down the search. Cookbooks are very specific, so whether you are a hometown soup cook, a college student, or a soon-to-be fine cuisine artist, there is a cookbook for you. Find your niche, and get cooking!
Weight loss cookbooks are currently all the rage among dieters. There is a cookbook for every new fad diet around, be it South Beach, Atkins, or Weight Watchers. These cookbooks contain ideas for recipes that help you forget you are on a diet. Magazines like Cosmopolitan and Shape also contain delectable, yet guilt-free recipes if you are watching your waistline. The downside of these cookbooks is that you will spend a fortune purchasing all the diet-friendly ingredients.
Another large recipe market is the young-person-learning-to-cook cookbook. My favorite in this group is A Man, A Can, A Plan. This book contains simple recipes for the most novice of cooks. It details how to make delicious and filling dinners using mostly canned ingredients. Cooking for Dummies makes even the most exotic of dishes attainable, and these books come in several subgroups for ethnic recipes as well. Several cookbooks exist on that limit the supplies needed to a meager four ingredients, perfect for those twenty-somethings who cannot cook and feel strapped for cash.
For a special occasion, cooking shows are a fabulous resource to find recipes to amaze your guests. These recipes tend to be a bit more complicated and are not for the weak of heart, but if you are feeling up for a challenge, tune into the food network for an afternoon of yummy learning. Be sure to make notes, as there will be several ingredients to remember as well as cooking strategies and techniques that may be unfamiliar. These shows often supply other trade secrets as well on topics such as creating an atmosphere to compliment your cooking.
The true secret for finding the best recipes is to use personalized cookbooks. Everyone has them. You know, the church fundraiser where everyone turned in their favorite recipe and sold the compiled book to foot the youth group's bus bill to Habitat for Humanity? The inherited cookbook that gets passed through the generations of your family is another great place to find scrumptious recipes. Often these homemade cookbooks contain the best recipe secrets because they are unique. Also, people relate food to emotions, so when you cook Great Aunt Sally's famous meatloaf, a certain joy comes from the connection one feels through creating a dish that was created long ago by a special relative.
Keith Kingston is a professional web publisher offering tips on easy chicken recipes, chocolate chip cookie recipe and yiff salad recipes

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Rice Cookers - Perfect Rice Every Time

2005-05-20T19:50:00.000-04:00

By Curtis Miller
Love fluffy cooked rice but dislike the preparation time and clean up? Then rice cookers maybe just what you need. Today's rice cooker is a thrifty time saving device for anyone's kitchen. Also eating rice weekly has many health benefits. With so many rice cookers to choose from how does one decide? Let's take a look at the many features and sizes of a rice cooker and determine which is right for you and your family.
Size - How much rice will you cook at one time? Also consider how much space you have for storing the unit. Rice cookers very in the amount of uncooked rice they hold, between 5 to 10 cups. If one's family is large or rice is used when having a dinner party then a higher capacity rice cooker will do a nice job. On the other hand cooking for one or two people makes a smaller model a wise choice.
More desirable features - Rice cookers with a glass lid is a "must have" to watch the cooking process. It is also a great idea if the lid has vent holes for steam to escape. This feature makes cleaning up the cooker less messy. Look for a rice cooker with a removable cord as this makes storage easier. Non-stick pans are a must and many models now come with a water measuring line inside the pan wall.
The top rice cookers today are what is called "fuzzy logic cookers". They are programmed to read the different kinds of rice and adjust the settings according. This would be ideal for folks who love to eat many varieties of rice. This cooker is on the high side of the price scale though.
The internet is a great place to find the perfect rice cooker for you. Browsing thru online stores is an easy way to compare different models. Most manufacturers also have great detailed pictures to help one decide. Rice cookers can have many features so be sure to check them all out.
Curtis Miller is a successful author and publisher ofKitchens 4u. Your source for quality items for your kitchen.
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ADT-home-security

2005-05-18T20:37:00.000-04:00

ADT-home-security

The Truth About Counting Calories

2005-05-17T21:58:00.000-04:00

Author: Tom venuto
Date: Apr 13, 2005
Publisher: Fitness renasisance
Do calories matter or do you simply need to eat certain foods and that will guarantee you’ll lose weight? Should you count calories or can you just count "portions?" Is it necessary to keep a food diary? Is it unrealistic to count calories for the rest of your life or is that just part of the price you pay for a better body? You’re about to learn the answers to these questions and discover a simple solution for keeping track of your food intake without having to crunch numbers every day or become a fanatic about your food.
In many popular diet books, “Calories don’t count” is a frequently repeated theme. Other popular programs, such as Bill Phillip's "Body For Life," allude to the importance of energy intake versus energy output, but recommend that you count “portions” rather than calories…
Phillips wrote,
"There aren't many people who can keep track of their calorie intake for an extended period of time. As an alternative, I recommend counting 'portions.' A portion of food is roughly equal to the size of your clenched fist or the palm of your hand. Each portion of protein or carbohydrate typically contains between 100 and 150 calories. For example, one chicken breast is approximately one portion of protein, and one medium-sized baked potato is approximately one portion of carbohydrate."
Phillips makes a good point that trying to count every single calorie - in the literal sense - can drive you crazy and is probably not realistic as a lifestyle for the long term. It's one thing to count portions instead of calories – that is at least acknowledging the importance of portion control. However, it's another altogether to deny that calories matter.
Yes, calories do count! Any diet program that tells you, "calories don't count" or you can "eat all the food you want and still lose weight" is a diet you should avoid. The truth is, that line is a bunch of baloney designed to make a diet sound easier to follow. Anything that sounds like work - such as counting calories, eating less or exercising - tends to scare away potential customers! But the law of calorie balance is an unbreakable law of physics: Energy in versus energy out dictates whether you will gain, lose or maintain your weight. Period.
I believe that it's very important to develop an understanding of and a respect for portion control and the law of calorie balance. I also believe it's an important part of nutrition education to learn how many calories are in the foods you eat on a regular basis - including (and perhaps, especially) how many calories are in the food you eat when you dine at restaurants.
The law of calorie balance says:
To maintain your weight, you must consume the same number of calories you burn. To gain weight, you must consume more calories than you burn. To lose weight, you must consume fewer calories than you burn.
If you only count portions or if you haven't the slightest clue how many calories you're eating, it's a lot more likely that you'll eat more than you realize. (Or you might take in fewer calories than you should, which triggers your body’s "starvation mode" and causes your metabolism to shut down).
So how do you balance practicality and realistic expectations with a nutrition program that gets results? Here's a solution that’s a happy medium between strict calorie counting and just guessing:
Create a menu using an EXCEL spreadsheet or your favorite nutrition software. Crunch all the numbers including calories, protein, carbs and fats. Once you have your daily menu, print it, stick it on your refrigerator (and/or in your daily planner) and you now have an eating "goal" for the day, including a caloric target.
That is my definition of "counting calories" -- creating a menu plan you can use as a daily guide, not necessarily writing down every morsel of food you eat for the rest of your life. If you’re really ambitious, keeping a nutrition journal for at least 4-12 weeks is a great idea and an incredible learning experience, but all you really need to get started on the road to a better body is one good menu on paper. If you get bored eating the same thing every day, you can create multiple menus, or just exchange foods using your one menu as a template.
Using this method, you really only need to count calories once when you create your menus. After you've got a knack for calories from this initial discipline of menu planning, then you can estimate portions in the future and get a pretty good (and more educated) ballpark figure.
So what’s the bottom line? Is it really necessary to count every calorie to lose weight? The answer is no. But it IS necessary to eat fewer calories than you burn. Whether you count calories and eat less than you burn, or you don’t count calories and eat less than you burn, the end result is the same – you lose weight. Which would you rather do: Take a wild guess, or increase your chance for success with some simple menu planning? I think the right choice is obvious.
For more information on calories (including how to calculate exactly how many you should eat based on your age, activity and personal goals, and for even more practical, proven fat loss techniques to help you lose body fat safely, healthfully and permanently, check out my e-book, Burn The Fat, Feed The Muscle at http://hop.clickbank.net/hop.cgi?sficash/burnthefat

Tom Venuto is an NSCA-certified personal trainer, certified strength and conditioning specialist, lifetime natural bodybuilder, and author of the #1 best-selling e-book "Burn the Fat, Feed The Muscle" (BFFM). Tom has written over 170 articles and has been featured in IRONMAN Magazine, Natural Bodybuilding, Muscular Development, Muscle-Zine, Olympian’s News (in Italian), Exercise for Men and Men’s Exercise. For information on Tom's "Burn The Fat" e-book, click here: http://hop.clickbank.net/hop.cgi?sficash/burnthefat

To subscribe to Tom's free monthly e-zine, visit the Fitness Renaissance website here: http://www.fitren.com/
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Healthy and Balanced Eating

2005-05-16T22:59:00.000-04:00

Healthy� and Balanced Eating

Healthy Eating Made Simple

2005-05-14T16:33:00.000-04:00

The confusion about eating healthy and dieting will now be cleared up, all in one easy sentence. Are you ready? Everyone is different.
What is healthy for one person is not going to be the best diet for everyone else. You are different than everyone else. What food is best for you is not necessarily going to be what is right for everyone else. Some people do well on meat, others don’t. Some people are fine with lots of carbs, others not. What food is best for you is really dependent on you and your lifestyle.
I will make it really simple to help you figure out what is good. There are a couple of general rules of thumb that apply to everyone. They are really simple. Are you ready?

1. Fresh
2. Pure

It is that simple. All the food you eat, no matter what kind you eat, should be fresh and pure. It is that simple. Then, just listen to your inner knowing, and it will tell you what to eat that is fresh and pure.

If you are craving steak, eat steak. If you want veggies, eat veggies. If you want some fruit, eat fruit. If you want some nuts or seeds, eat nuts and seeds. When your choices of food are always from the fresh and pure categories, you will eat exactly what you need to eat without having to worry about your carbs, calories, fat, cholesterol, or anything. It’s so simple.

So what does fresh mean? Fresh generally means not in a can or box. Most things that are put into cans and boxes are old and dead. The life force has been long gone from the food. It is no longer fresh. Now, stuff in a box or can may be fresh, but it usually isn’t. Frozen stuff can go either way. Frozen stuff is usually fresher than boxed or canned stuff. It has to be, because it cannot last as long frozen as it can in a box or can.

What does Pure mean? This means nothing artificial and nothing added, including poisons, pesticides or, one of the biggest culprits, refined carbohydrates, commonly called sugar. Sugar is added to almost everything in a regular grocery store. Even many things in a supposed “health food store” have sugar added. Pure usually includes the food being organic.

It is my position that if a food product meets the categories of both fresh and pure, it is not inherently bad, ever. There is no one food that is right for everyone and there is no food that if fresh and pure, is wrong for everyone either.

Some people are better off not eating late at night, others are. Some people do well skipping breakfast, others don’t. Some people do well with three big meals, others do better snacking all day long. Some do better with variety, some do better with the same thing over and over again. It is really different for everyone.

Choose foods that you want to eat, that sound good to you that are fresh and pure. Listen to your inner wisdom and what it is telling you to eat, and you will be just fine. And Coincidentally, eating healthy and resetting your weight-o-stat is the only permanent "weight loss" solution.
There is a hidden price you have to pay to eat junk food. I also share this and more with you in my free e-course that this article is a part of. Go to http://www.healthyeatingdiet.com/ to get the full e-course. Dr. Jamie wants to help give you Permanent Results with his "non-diet." He is also giving you dozens of valuable free gifts to "ethically bribe" you into helping him make his new book, "The Ultimate Non-Diet" a #1 best seller. For details on the book go to: http://www.TheUltimateNonDiet.com/free
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Making Chinese Tea

2005-05-13T19:21:00.000-04:00

Chinese Tea
Chinese tea - water quality

The quality of tea is controlled by the quality of the water. It was said in ancient China that water is the mother of tea.

There are three categories of water: best is water from a hill, average is water from the river, bottom is water from a well. The best water from a hill is on a hilltop; the best water from a river is in the middle of a river; the best water from a well is from a well which is frequently used.

It is not easy to get water from a hill. So water from a tap is the most common. There are two ways to make the best use of tap water when making tea. 1. Leave the tap water in a bucket for 24 hours in order to let out the chlorine inside. 2. Boil the water then open the lid for 5 minutes in order to let out the chlorine inside.

Distilled water is a kind of artificial soft water. It is the most hygiene but it would not be the ideal water for making tea.

Best water temperature for making tea:
1. Low temperature (70 - 80c)
Good for making young shoot green tea such as Long Jing (Dragon Well) or yellow tea (Silver Needle).
2. Medium temperature (80 - 90c)
Good for making white tea (Silver Needle White Fur), red tea or Oolong.
3. High temperature (90 - 100c)
Good for making tea such as Tie Guan Yin (Iron Guan Yin), Pu'er, Shui Xian (Water Fairy).
Low temperature water tends to be more suitable for young tea leaves while high temperature water tends to be more suitable for ripe tea leaves.

Chinese tea - tea leaves

Chinese tea used to be categorized by its place of origin or place where it went to. Only till recently that Chinese tea is categorized based on its way of manufacture.

6 types of tea:
Green, yellow, black, white, light green and red.
Green tea
Green tea has the longest history and it can be dated over 3000 years ago. People picked the young shoots of leaves and dried it in the sun without fermentation.
Examples of green tea:
Long Jing
Fur Tip
Green Spring Snail

Yellow tea
Yellow tea is to ferment the tea leaves before they are totally dry. A degree of 10% to 20% fermentation would be expected.

Examples of yellow tea:
Silver Needle
Yellow Soup
Big Leaf Green
Black tea
Black tea is to ferment tea leaves to a degree of 100%. It is a kind of commonly consumed tea in Mongolia.

Examples of black tea:
Pu'er
Cake tea
Brick tea

White tea
White tea is a kind of day dry tea which is lightly fermented to a degree of 20% - 30%. Tea leaves are usually young ones covered with white fur.

Examples of white tea:
Longevity Eyebrow
White Peony
Silver Needle White Fur
Green tea

Light green tea is a kind of tea lightly fermented to a degree of 30% - 60%. Tea leaves are green in the middle and red on the fringe. This type of tea gives a taste of fruit or flowers.
Examples of Light green tea:

Water Fairy
SONG Species Long Bush
Iron Guan Yin

Red tea
Red tea is a kind of tea fermented to a degree of 80% - 90%. Western countries usually call it Black Tea. It usually gives a taste of roses.
Examples of red tea:
Red Tea

Tea sets
Tea pot - Zisha tea pot is known as the best tea pot for making tea with. Colours vary from dark purple, red to light yellow. Zisha tea pots have very tiny holes suitable for brewing tea. Also, it prevents any chemical changes from taking place.

Tea spoon - The best tea spoon would be made of bamboo. It is also used for removing any tea leaves from blocking the tea mouth.

Tea boat - It is used for laying tea pot and tea cups. The first rinse of water would be poured into the tea boat. This water can also be used for rinsing tea cups.

Tea cloth - It is used for wiping the water outside the tea pot.

Tea cups - The right size of tea cups would be used for their appropriate corresponding size of tea pots.

Healing aspects of Chinese tea

Chinese tea is known to have good healing power. It not only boosts health but also allows longevity. However, we should avoid tea which has been left cool for a long time or overnight.
Take Oolong as an example, it can reduce the fat in blood. It has been known for a long time that tea can reduce the fat in human body. Or take Pu'er or white tea as an example, it would be ideal for people to maintain a slim body. Apart from the effects above, all the three teas can reduce the possibility of developing cancer.

About The Author
Wong Yee Lee This article was produced by Asia Dragon. Visit us at http://www.asiadragon.co.uk/ where you will find authentic oriental fashion & accessories, stylish home furnishings & furniture, beautiful ornaments, Chinese calligraphy plus much, much more!
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Low Carb Dieters: Want a Break from the Meat? Make it Veggie!

2005-05-12T19:01:00.000-04:00

At first, your low carb diet seemed like the best dream you'd ever had. A dietary expert was actually telling you to eat as much meat, eggs, and cheese as you possibly wanted. You could go to any restaurant, order the biggest slab of beef on the menu and—since you weren't eating bread or potatoes with meat—you could still claim you were watching your waistline when offered dessert. But, now that the low carb honeymoon is over, you might be finding that the thought of another pork chop, omelet, or hunk of cheese makes you sick to your stomach. If you fit this description, there is a way to keep your carbs low, but your spirits high. Instead of a steak for your next breakfast, lunch, and dinner, why don't you try a low carb vegetarian dish?
Don't worry—you don't need a special ID card to eat vegetarian foods, nor do you need to wear sandals and burn incense. In fact, with nuts, fruits, and vegetables, you eat vegetarian foods all the time! But, if you're ready to skip steak once in a while, it's time to replace some of your meat entrees with vegetarian options. And, believe it or not, it's easier than you might think to whip up a low carb vegetarian dish.

"I can't believe it's vegetarian!"

The easiest way to take your low carb diet on a vegetarian trip is by using meat substitutes. Meat substitutes taste, feel, and even smell like the real deal. When you simply substitute these faux meats in any of your meat-based recipes, you'll have to check the package twice to make sure it really says "Vegetarian" on the label. From tofu to tempeh, seitan to TVP, there are just about as many meat substitutes as actual meats on the market today. You can have vegetarian ribs, shrimp, steak, chicken, turkey, salmon, and just about any other meat you can think of. But, if you really want a break from meat, the real thing or even fakes, vegetarian dishes can serve you up right.

If you want to take a break every now and then from meat, faux or otherwise, stir fries, grilled veggies, and low carb pastas top the vegetarian list.

Stir fry your favorite low starch, cruciferous vegetables, including broccoli, cabbage, cauliflower, daikon, radishes, chard, turnips, and watercress. For protein, add in seasoned tofu.

Grill up asparagus, peppers, zucchini, summer squash, or any of the veggies above. Marinade your healthy delights in a little olive oil, salt, and pepper. For an extra zip, add cayenne pepper.
Go Italian with a low carb pasta topped with your choice of garlic, herbs, and tomatoes. Add a light sprinkle of Romano or Parmesan cheese for the perfect touch.

Your low carb world has just gotten a bit brighter—there are so many vegetarian options that you can add to your diet. You don't have to give up meat, but if you want to add variety to your menu, grab something vegetarian today. And, you might just like the way those sandals feel after all!
=======================ABOUT THE AUTHOR=======================
Sylvie Charrier is the author of the book "Living La Vida Low Carb: The Vegetarian Way". As a busy work-at-home mom, she discovered simple ways to get more results from her low carb diet. She shares her recipe makeovers and health tips on her website http://www.VegetarianLowCarb.com/vc.html For lots more fitness tips and over 300 great vegetarian low carb recipes, treat yourself to " Living La Vida Low Carb: The Vegetarian Way" today. You deserve it!

Negative Calorie Diet
http://www.negativecaloriediet.com/promote/sficash.html

10 Smart Shopping Tips to Protect Your Family from Getting Sick

2005-05-11T20:45:00.000-04:00

Prevention of food poisoning starts with your trip to thesupermarket. Here's how to start off safely.

1. Pick up your packaged and canned foods first. Buy cansand jars that look perfect. Don't buy canned goods that aredented, cracked or bulging. These are the warning signs thatdangerous bacteria may be growing in the can.
2. Look for any expiration dates on the labels and never buyoutdated food. Likewise, check the "use by" or "sell by"date on dairy products such as cottage cheese, cream cheese,yogurt, and sour cream and pick the ones that will stayfresh longest in your refrigerator.
3. Check eggs, too. Choose eggs that are refrigerated in thestore. Before putting them in your cart, open the carton andmake sure that the eggs are clean and none are cracked orbroken.
4. Raw meat, poultry, and seafood sometimes drip. The juicesthat drip may have germs. Keep these juices away from otherfoods. Put raw meat, poultry, and seafood into plastic bagsbefore they go into the cart. Separate raw meat, poultry,and seafood from other foods in your grocery shopping cartand in your refrigerator.
5. Don't buy frozen seafood if the packages are open, tornor crushed on the edges. Avoid packages that are above thefrost line in the store's freezer. If the package cover istransparent, look for signs of frost or ice crystals. Thiscould mean that the fish has either been stored for a longtime or thawed and re-frozen.
6. Check for cleanliness at the meat or fish counter and thesalad bar. For instance, cooked shrimp lying on the same bedof ice as raw fish could become contaminated.
7. When shopping for shellfish, buy from markets that gettheir supplies from state-approved sources; stay clear ofvendors who sell shellfish from roadside stands or the backof a truck. And if you're planning to harvest your ownshellfish, heed posted warnings about the water's safety.
8. Pick up milk, frozen foods, and perishables (meat,poultry, fish) last. Always put these products in separateplastic bags so that drippings don't contaminate other foodsin your shopping cart.
9. Drive immediately home from the grocery store. This willgive cold or frozen food less time to warm up before you gethome. If the destination is farther away than 30 minutes,bring a cooler with ice or commercial freezing gels fromhome and place perishables in it.
10. Save hot chicken and other hot foods for last, too. Thiswill give them less time to cool off before you get home.

Terry Nicholls

My Home-Based Business Advisor
www.my-home-based-business-advisor.com
Copyright © by Terry Nicholls. All Rights Reserved.

About The Author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.
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May's Featured Holidays and Recipes

2005-05-10T21:31:00.000-04:00

There are three great days in the month of May that I would like to talk about...Cinco de Mayo, Mother's Day, and Memorial Day. I will share a brief history and include a couple of delectable recipes. Happy May!
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Cinco de Mayo - May 5, 2005 - Cinco de Mayo means "The 5th of May." Many people believe that it is Mexico's Independence Day. This is not true. Independence Day in Mexico is September 16. The history of Cinco de Mayo dates back to the mid 1800's. Mexico was in substantial debt with France, Spain, and England. France decided to use this to their advantage and invade Mexico. The first invasion attempt was on May 5, 1862. It is known as The Battle of Pueblain. The Mexican army was out numbered and out matched, yet, they defeated the French army and kept control of their country. Unfortunately, they lost a battle that took place about a year later and the French gained control from 1864 - 1867. Although Mexico lost out to the French in the end...they still celebrate the bravery shown at the first battle. I have included two delicious recipes to fit any Mexican celebration.
Make 'em Smile Guacamole
(read entire recipe before starting)
1 very small onion, finely chopped 1 medium-large tomato, cored and very finely chopped 2 cloves of garlic, peeled and very finely chopped 1/2 cup fresh cilantro, chopped3 ripe, medium avocados, peeled, seeded, roughly mashed1/4 cup of finely chopped leaf lettuce1 teaspoon salt (or to taste)pepper to tasteJuice of one small lime
In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.
Pinto Beans
4 cups water 2 cups dried pinto beans 1 medium onion, chopped1/4 cup olive oil 2 cloves garlic 2 thick slices of bacon 1 teaspoon cumin
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil about 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, approximately 2 hours. (Add water during cooking if necessary.) Drain, cover, and refrigerate beans. Use within one week.
----------------------------------------------------------------- Mother's Day - May 8, 2005 - In the United States, about 150 years ago a Homemaker named Anna Jarvis wanted to bring attention to the impoverished health conditions in her region. She decided to organize a special day to help her cause. She called it "Mothers Work Day." When she died in 1905 her daughter began to Lobby to create a special day to honor Mothers. Finally, in 1914, Woodrow Wilson signed a bill declaring Mother's Day a national holiday. Unfortunately, she never wanted it to become a commercialized money maker. She even tried to get the holiday canceled! I have decided not to include any recipes because Mom should NOT cook on her special day! She should be taken out to a nice quiet dinner. Trust me on this one.
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Memorial Day - US - May 30, 2005 - Memorial Day is a day that the United States remembers the soldiers who lost their lives so they can live in a free country. It was first observed on May 30, 1868. However, in the beginning, not all states celebrated this holiday. It did not become nationally recognized and accepted until 1971. Unfortunately, today, the true purpose of this special day has been lost in cook outs, beer drinking, and a day off from work. Don't get me wrong...all that is great...BUT, Let's not forget the cost of our freedom.
BBQ Burgers
1-1/2 pound ground sirloin1 medium onion, finely chopped1 bottle of favorite BBQ sauce2 tsp brown sugar1 Tblsp mustard1 Tblsp grill/steak seasoning8 hamburger bunsFavorite burger toppings (lettuce, tomato, onion, etc.)
Combine all ingredients thoroughly and shape into 8 burgers. Grill or fry to desired doneness.
PICNIC POTATO SALAD
7 medium-size baking potatoes1 cup mayonnaise1 Tblsp mustard1 teaspoon salt2 celery ribs, sliced2 Tblsp onions, finely chopped1 Tblsp fresh parsley, choppedPepper to taste
Garnish: 3 hard-boiled eggs, peeled and chopped (if desired)
Cook potatoes in boiling water until tender; drain and cool. Peel and slice. Combine all ingredients except potato, mix. Add potatoes and stir gently until well combined. Garnish with hard-boiled eggs, if desired. Chill 2-3 hours...or serve warm.
-----------------------------------------------------------------
Well, I hope you have enjoyed our journey...Happy Cinco de Mayo, Mother's Day, and Memorial Day!!!
About the Author: My name is Lara Velez and I am the Editor-in-Chief of The Recipe Finder - Online cooking magazine - http://www.therecipefinder.com. I am also a wife and mother of two. I enjoy cooking, reading, scrapbooking, and being a wife and mom. Please feel free to email me any time. RecipeFinderMail@aol.com
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The Wonderful Wok - Stir Frying Basic

2005-05-09T21:46:00.000-04:00

Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!
Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavier the wok, the better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.
Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as it's cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.
Gather your utensils. Professional chefs use a mesh ladel to toss meat and vegetables around in the wok, but if you don't have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you'll need: a chef's knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.
Cut and dry food prep. The most time-consuming part of stir-frying is preparing the ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there's no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid in the wok will cause your meal to stew instead of lightly fry.
Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heat the wok, drizzle in enough oil to coat the surface, and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry on medium-high heat, tossing the entire time. When your first batch of meat is thoroughly cooked, remove from the wok and drain on paper towels. Fry the second batch in a little more oil, and then set aside. Oil the pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fry the vegetables, adding the thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms at the end. When the vegetables are done, return the meat to the pot with the vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.
Learn the flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you'll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.
Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).
There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you're the creative chef, feel free to experiment. If you're a "by the book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.
Copyright 2005 Dina Giolitto.
Dina Giolitto is a New-Jersey based Copywriting Consultant with nine years' industry experience. Her current focus is web content and web marketing for a multitude of products and services although the bulk of her experience lies in retail for big-name companies like Toys"R"Us.

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My Mother's Recipe

2005-05-08T21:01:00.000-04:00

Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again. These cookbooks will always number among my most precious treasures.
When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.
When I was a child I remember my mother exchanging recipe cards with friends and relatives and bringing them home and filing them away in her recipe box. I always loved going through her recipes (although she often got mad at me for getting them all out of order!)
All the years while I was learning how to cook I went through her recipe box time and time again, pulling out my favorite recipes and preparing them again and again.
Seeing who the recipes were from made them all the more special. I also love looking back at all the recipe cards I prepared myself while I was in 4-H and spent much of my time learning how to cook. I still prepare many of the recipes I used back then. To this day, all I have to do is open my recipe card box, and I am instantly transported back in time.
My mother hasn't exchanged recipe cards with anyone in more than 20 years. I have very few of my own (although I hope to inherit hers someday!) But even to this day there is no better place to find favorite family recipes than in my mother's recipe box.
Twenty years from now, I look forward to going through my recipe box with my own daughter, telling her stories about where all of my different recipes came from.
About The Author
Rachel Paxton is a freelance writer and mom who publishes the Creative Homemaking Recipe of the Week Club, a weekly newsletter that contains quick, easy dinner ideas and money-saving household hints. To subscribe send a blank e-mail message to FreeRecipes-subscribe@egroups.com. Visit Creative Homemaking and in the Home and Garden section of Suite 101.
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Why Do Diets Fail ?

2005-05-07T17:43:00.000-04:00

There's a dirty little secret in the diet industry. The sellers of weight loss programs won't admit it, but no weight loss plan works for everyone. In fact, all diets fail MOST OF THE TIME!
Don't we all have a friend who can eat and eat without gaining a pound? Clearly, we're not all the same, so if you try a weight loss plan that "works for everyone," and still can't lose weight, don't get discouraged. Get a new plan - one that works for you.

You are unique, both in your personality and your body.That's why diets fail when they aren't right for you. To lose weight and keep it off, you need to find a weight loss plan that suits your unique personality and body.

Maybe you just can't eat enough meat and fat to stick to a low carb diet. Perhaps you aren't able to exercise much, due to some disability. Will the diet you are looking into give you enough pleasure at mealtime? Look at many weight loss programs, ideas and diets, and when you find one that is suited to you, get motivated.

Motivate Yourself To Lose Weight
Imagine yourself at your ideal weight. Perhaps you'll feel better, or look better. Maybe you don't care about the admiring glances you'll get, and you just want to be healthier.
You know what's important to you. If you like the idea of people looking at your thinner body, then imagine that happening. Use your imagination to motivate yourself, and you'll be more likely to stick with any weight loss plan.

Do you ever feel motivated by a book or article on the latest diet or weight loss theory, only to lose your motivation as time goes by? None of us can stay permanently motivated by a book or article, so sign up for a weight loss newsletter. The advantage of a newsletter, is that it regularly re-motivates you.

Find the right weight loss plan, get motivated, and you will lose weight.
Steve Gillman writes on many self-improvement topics. You can get more weight loss tips, and subscribe to a free weight loss newsletter at:
http://www.99WaysToLoseWeight.com
http://www.clicksbucks.com/chinesecooking.html

Healthy and Balanced Eating

2005-05-05T20:20:00.000-04:00

Healthy� and Balanced Eating

Chicken with Broccoli

Serves 4

Ingredients:

2 whole chicken breasts

1 large head or 2 small heads broccoli

1 tsp salt

2 tsp sherry

2 tsp corn flour

1 cup good chicken stock

1 tbsp olive oil

grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)

1/2 cup cashew nuts or blanched almonds

Crisp Fried Rice noodles or Orgran Rice Pasta

Directions:

Cook noodles or pasta.

Skin the chicken, cut into pieces.

Wash broccoli and break into small stalks.

Combine salt, browning, and sherry in a bowl, mix well.

Heat oil in wok, add ginger, stir fry 1 minute.

Add chicken, stir fry 1 minute.

Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.

Add nuts, serve on noodles or pasta.

Per Serving (excluding unknown items):

277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

Understanding Nutrition

2005-05-04T16:26:00.000-04:00

With the release of the new dietary guidelines, in the form of the new food pyramid, I still find that many people don't actually understand what nutrition actually means. Because of this, dietary choices can seem overwhelming. Even greater confusion can be generated by prime time news specials which only strive to educate through clever sound-bites and diet fads which lead some to believe that all of their answers are found in one single "magic food." So what is nutrition and how can you understand it in a way that helps you apply it to your life and to the benefit of those you know and love? Here's an analogy I have found helpful in teaching those who attend my free Sunday Night Wellness Call.
Your body functions in a manner similar to a car assembly plant. At that plant, a steady stream of new parts, the correct parts and parts in the right ratios to each other are absolutely necessary in order to keep that plant open for business and running smoothly.
What would happen if someone in purchasing forgot to provide that plant with steering wheels? The cars would be almost functional. But because of a single part deficiency, that car would not be able to carry out its intended function.
If this only happened to a few cars, it probably wouldn't be a big deal. You wouldn't see any symptoms of a parts deficiency. But what if that plant had no steering wheels for an entire month? How about year? First the plant would probably close, the community would fail. Good people would move away and the "bad elements" would most likely take over the town. The lack of balanced parts would eventually lead to dire conditions.
What happens when the cells of your body are missing parts?
You eat to provide your cells with nourishment. It's not just about calories. That nourishment is the collection of parts every cell in your body needs to function properly. You provide your cells with parts and those parts are assembled according to instructions in your DNA to create a variety of finished products. That could include new cells, of which there are many kinds, anti bodies to fight disease, neurotransmitters to carry signals between nerves, and hormones to regulate your body.
So again, there are beneficial raw materials in foods, which our bodies use, and need, to carry out vital cellular functions.
These functions keep us alive.
These functions combat disease.
These functions allow us to heal.
These functions allow our cells to build new cells and all of the other finished materials that are necessary for normal life and optimal health.
And these raw materials are called nutrients.
We eat to give our body access to nutrients.
Sadly, our food does not contain the nutrients it once had in abundance, so it is necessary to supplement a good diet with quality nutritional supplementation to ensure that our cells do not suffer from a parts deficiency. We should still strive to have a good diet, from as many whole foods as possible, with supplementation being a means to supplement, not substitute, the benefits of a good diet.

By Dave Saunders

Dave Saunders is a certified nutritional educator, wellness coach,member of the American International Association of Nutritional Education (AIANE) and author. He is also the host of a weekly, nation-wide telephone lecture on health and nutrition.
For additional information, please visit http://www.glycoboy.com/ or http://www.glycowellness.com/ or email Dave at dave@glycoboy.com>

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You Are What You Eat

2005-05-03T16:29:00.000-04:00

You Are What You EatBy Phil Edwards
You’ve no doubt heard the saying, “You are what you eat”, as it typically pertains to encouraging people to be more health conscious- and really consider each food before it enters the mouth! In America in fact, a commercial for a popular brand of cereal bars actually depicted people walking out of donut shops and bakeries in costumes of the food that they ordered for breakfast, and of course, everyone stared at the donut shaped person walking into the office. The idea behind the phrase, “you are what you eat”, is if you don’t want to look like you eat donuts every morning for breakfast and fast food every night for dinner, you need to eat healthier.
Around the world, countries each have their own special recipes and cooking habits that contribute to the overall health of the countries residents.
Obviously, there are healthy and unhealthy eaters within every country, but there are statistics of each country that prove that some are simply healthier than others, based on the types of meals they eat on a regular basis.
As more countries are starting to include recipes from other parts of the world in their own meal planning, the statistics of the countries health based on eating habits are started to convey those changes. For example, Asian countries who in the past only ate red meats occasionally, approximately once a month, are starting to include more meat in their diets as they accept more westernized recipes, and the number of people who have cancer and diabetes in those countries are starting to rise in correspondence with the changing of their typical eating habits - for reference see http://www.recipes.gb.com/
Food is a necessity to live; people need the nutrients and vitamins from the food we eat to survive, but food has certainly become far more than a means of survival for most people. While we should be “eating to live”, most of us “live to eat”! This is probably because of the availability of food- you can drive through any neighborhood and pass a fast food restaurant, maybe even with a drive thru- meaning you never have to get out of your car to order and receive an entire meal. Grocery stores are stocked with the necessities of vegetables, fruits, meats and dairy products- but they also have aisles and aisles of fatty, non nutritional items like potato chips, cookies, and other snack foods that offer little more than calories to our diets.
So the next time you are shopping for food, remember the phrase, “you are what you eat”, and concentrate on buying products that are going to contribute to the nutrients and vitamin needs that make up our “eating to live” mentality, rather than just filling your grocery cart with the things you may love to eat. You can certainly find recipes that are full of flavor and tastes that are healthy for you, as well. Look to other nationalities meals for food ideas, and search for recipes online and purchase cook books or head to the library for a cook book to spark ideas for new meals that are healthy and delicious!
Phil Edwards is a writer, cooking enthusiast and author of http://www.recipes.gb.com/ and http://www.diamonds-jewelry.co.uk/

Chinese Vegetarian Recipe
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Athlete Recipes.com - Over 100 Recipes for Great Performance and Sport Endurance

2005-05-01T22:14:00.000-04:00

Athlete Recipes.com - Over 100 Recipes for Great Performance and Sport Endurance

1000 Delicious Indian Recipes

2005-05-01T22:13:00.001-04:00

1000 Delicious Indian Recipes

Chinese Vegetarian Cooking - Healthy, Low Fat Chinese Vegetarian Cookbook And Recipes

2005-05-01T22:13:00.000-04:00

Chinese Vegetarian Cooking - Healthy, Low Fat Chinese Vegetarian Cookbook And Recipes

The Secrets of Chinese Cooking and Selected Recipes

2005-05-01T22:12:00.000-04:00

The Secrets of Chinese Cooking and Selected Recipes

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2005-05-01T21:52:00.000-04:00

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2005-04-30T19:59:00.001-04:00

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Cheap CD and DVD Guide

2005-04-25T23:14:00.000-04:00

Cheap CD and DVD Guide

Guide to TV WALL PRO� Big Screens

2005-04-20T23:04:00.000-04:00

Guide to TV WALL PRO� Big Screens

Big Screens� & New Products Updates

2005-04-17T09:04:00.000-04:00

Big Screens� & New Products Updates

Cheap Computers Guide - How to choose cheap computers systems parts at dirt cheap prices

2005-04-04T14:53:00.000-04:00

cheap computers guide

Apple iPod Guide

2005-03-03T15:24:00.000-05:00

Adults Sex Enhancement Guide

2005-02-17T20:32:00.000-05:00

Adults Sex Enhancement Guide

cheap computer games

2005-01-20T17:44:00.000-05:00

cheap computer games

Rosalnind Gardner 's Step by Step Guide to Make $400,000

2005-01-12T18:17:00.000-05:00

make money online earning extra income at home

Internet Marketing Guide - Tips Tricks Tools & Resources

2005-01-03T17:31:00.000-05:00

Internet Marketing Guide - Tips Tricks Tools & Resources

Clickbank and Affiliate Marketingfiliate program click money at comfort of your home

2005-01-01T18:14:00.000-05:00

Clickbank and Affiliate Marketingfiliate program click money at comfort of your home

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2004-12-30T22:35:00.000-05:00

cheap computer games

Guide to big screen Max Theater ultra view.

2004-12-26T07:45:00.000-05:00

Guide to big screen Max Theater ultra view.

Clickbank and Affiliate Marketingfiliate program click money at comfort of your home

2004-12-25T10:06:00.000-05:00

Clickbank and Affiliate Marketingfiliate program click money at comfort of your home

What are the Sources of Asbestos ?

2004-12-21T13:23:00.000-05:00

Asbestos Facts and FAG

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2004-12-21T12:47:00.000-05:00

Healthy� and Balanced Eating

over 500 Chinese Cooking Recipes

2004-12-21T12:46:00.000-05:00

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2004-12-19T07:08:00.000-05:00

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2004-12-01T20:32:00.000-05:00

The Five Elements Theory in Chinese Cooking

Community Health Services .::Canada's Food Guide for Preschoolers::.

2004-11-28T08:59:00.000-05:00

Community Health Services .::Canada's Food Guide for Preschoolers::.

Following Canada's Food Guide

2004-11-28T08:53:00.000-05:00

Following Canada's Food Guide

- Food Guide for Healthy Eating - Compass Group Canada

2004-11-28T08:49:00.000-05:00

About Compass Group Canada

Dietitians of Canada

2004-11-23T16:32:00.000-05:00

Dietitians of Canada

SAFE FOOD HANDLING & FOODBORNE ILLNESSES

2004-11-21T15:14:00.000-05:00

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RECIPE - Appetizers, Soups, Sides, Salads and much more

2004-10-21T19:47:00.000-04:00

Sur La Table

Soups and Stews ... Sur La Table Favorites

2004-10-17T08:12:00.000-04:00

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2004-10-17T08:11:00.000-04:00

A Cook's Paradise: Cookbooks / Sur La Table Favorites

Healthy Chinese Recipe

2004-10-16T08:56:00.000-04:00

* Exported from ChineseFoodDIY.com *
Chicken with Broccoli
Serves 4
Ingredients:
2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta
Directions:
Cook noodles or pasta.
Skin the chicken, cut into pieces.
Wash broccoli and break into small stalks.
Combine salt, browning, and sherry in a bowl, mix well.
Heat oil in wok, add ginger, stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
Add nuts, serve on noodles or pasta.
Per Serving (excluding unknown items):
277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.