Lets talk about goji berries news
Sun, 07 Dec 2008 22:07:05 GMT
Living Well: Make snacks or splurges 'super' Seattle Post Intelligencer - Goji berries/goji juice: When it comes to "superfoods," it's sometimes hard to separate the commercial intentions from the scientific facts. ... |
Five foodie stocking stuffers for less than $25 - StarNewsOnline.com
Wed, 10 Dec 2008 13:12:02 GMT
Five foodie stocking stuffers for less than $25 StarNewsOnline.com, NC - Other bars contain mushrooms, plantains, kalamata olives or Tibetan goji berries and pink Himalayan salt. Priced between $6 and $8.50 each, you can splurge ... |
Welch's Touts Concord Grape as 'Superfruit' (AdWeek)
Mon, 17 Nov 2008 19:31:46 GMT
NEW YORK Call them grapes with capes. Welch's is touting its purple Concord grape as the original "superfruit" in its $20 million ad campaign kicking off this month.
goji berries newsHail to the Kale!
Okay, perhaps �Hail to the Kale� is an insipid title for an article. Let�s face it; kale is a hard word to rhyme. But, it�s better than the title I first came up with: �If kale had a degree, it�d be from Yale.�
I guess what my feeble attempts at a clever title are trying to achieve is to convey kale�s amazing qualities. And, yes, a vegetable can be amazing. Particularly when it�s loaded with substances that can help protect one from cancer, cataracts, emphysema, and rheumatoid arthritis.
Kale is not particularly a staple in most American households, but, after reading this article, I hope kale becomes a staple in your house. Some may consider kale bitter, and, admittedly, some varieties of kale are on the bitter side. The secret to eating kale, then, is to choose a bunch with smaller leaves, which have a milder flavor. You can try different varieties of kale, such as dinosaur kale, with dark blue-green leaves, which offer a sweeter and more delicate taste than the more common, curly kale. In addition, you can pair kale with other greens, such as collard greens, which have a sweeter flavor to offset the strong flavor of kale. Or, my favorite, saut�ing kale with sweet onions and garlic.
Why go to all the bother, you ask. Quite simply, because kale is a superfood. It�s a member of the Brassica family of vegetables, which include cabbage and Brussels sprouts. Unless you exist totally on Big Macs and supersized fries, you probably know that cabbage and Brussels sprouts have gained quite the reputation as cancer-fighting foods. And kale is loaded with the organosulfur compounds that may lessen the occurrence of some cancers. Studies suggest that the phytonutrients in kale and other Brassicas may actually help the liver neutralize potentially cancerous substances.
Kale is loaded with nutrients and compounds that aid in warding off other diseases and ailments as well. For example, kale is packed with beta-carotene, an important nutrient for good vision. Several studies link an increase in vitamin A and beta-carotene in one�s diet with a decrease in developing cataracts. Kale is also an excellent source of vitamin C, which is good for cold prevention, as well as a reduced risk of colon cancer. Finally, kale is rich in minerals, such as iron, manganese, calcium and potassium.
How do you prepare this superfood? Aside from being rich in phytochemicals, kale is versatile. Kale can be added to soups and omelets, can be braised or saut�ed with onions and garlic, and, I�ve heard, even added to pizza toppings. If you own a juicer, you might try juicing kale in combination with other vegetables and fruit, such as carrot or apple. That way, you can take advantage of the enzymes that are lost when vegetables are cooked.
One caveat about kale. Kale does contain goitrogen, a naturally-occurring substance which can interfere with the functioning of the thyroid gland. Therefore, if you have thyroid problems, you might want to avoid kale. Also, while much research is suggesting the link between certain foods and disease prevention, it�s always a good idea to check with a medical professional if you have medical concerns or are starting a new diet regimen.
Shari Hearn is a writer and owner of http://www.myjuicer-reviews.com.
Down the Ages - The Rich History Of Chinese Cooking
One of the most varied and popular styles of cooking is contained in the History of Chinese cooking, which is also reflective of the cultural fact that China is a country where preparation, presentation and sharing a meal is all a significant part of their ethos, thus a rich and diverse style is present in all dishes prepared there. Over the years, this history of Chinese cooking has also been studied as part of American Chinese culture that considers this an art.
As far as the culinary skills related to the history of Chinese cooking is concerned, these have been developed over the years and adapted to suit the tastes of individual lovers of Chinese cuisine besides the nation that is practicing the art. Only after the period, 1122-249 before Christ, was Chinese cooking given the status of an art-form in specialty cuisine and then onwards, the country was regarded as a center for high quality gourmet cuisine.
The two predominant schools of thought in Chinese traditions included Taoism and Confucianism and these were responsible for the rise of interest in the culinary arts down the lane of Chinese history. The History of Chinese cooking was notably worthy of record during the time of Confucius, who taught the people the philosophy behind a new thought process, called Confucianism, which was a Chinese ethical way of beliefs. He had an innate and abiding love for the art of food preparation and emphasized the use of dining etiquette and set common standards of social behavior in respect to the propagating the culinary arts. These principles laid down by him so many hundreds of years ago still find followers the world over and like he said, good Chinese cooking completely depends on different condiments and elements used in cooking the dish, this balance is still given as much importance in selection of ingredients even today as flavor decides Chinese cooking recipes even today.
Taoism worked on the principles of cleansing aspect of food and cuisine methodology, which meant that a person needs to nurture the body in order to live a healthy and long life, thus the history of Chinese cooking underwent a sea change. This included knowledge of dietary fibers in vegetables, which the followers of this system believed got destroyed by over cooking or wrong cooking. The medical value of certain food stuff such as ginger, a popular condiment, effective in easing stomach problems as a remedy for curing a cold, were also discovered. The main aspects recorded in the history of Chinese cooking is that typically these dishes were low-calorie and low-fat variations to greasy cooking methods, considered unhealthy for longevity and wellness. Chopsticks were preferred to knives and forks, which were considered a symbol of violence and food was cooked in poly-unsaturated oils always; dairy products (cheese, butter, milk and cream besides oil) were not part of the daily Chinese diet.
Thus, we find that Chinese cooking style most loved in the US is actually a variation to the traditional history of Chinese cooking methods and has filtered out much of the conventional cultural, religious and economic guidelines it had once used as a base.
Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available! http://www.Cooking-Guru.com
goji berry benefits | goji berries banned
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