Saturday, September 17, 2011
Sunday, August 7, 2011
The new "dirty dozen" list of produce 2011
A new report published by the Environmental Working Group (EWG) might make you re-think that "apple a day" -- if it's conventionally grown using pesticides.
According to the group's annual"dirty dozen" list of fruits and vegetables with the highest pesticide residues, apples ranked number one as the most-contaminated item, up from number four last year.
Other changes from the 2010 findings: this year, cherries dropped off the list, and lettuce, previously absent, now appears at number 11. The EWG uses data compiled by the USDA to produce these findings.
Dirty Dozen 2011
- Apples
- Celery
- Strawberries
- Peaches
- Spinach
- Nectarines (imported)
- Grapes (imported)
- Sweet bell peppers
- Potatoes
- Blueberries (domestic)
- Lettuce
- Kale/collard greens
The "clean fifteen" are also included in the report - these are fruits and veggies with the lowest levels of pesticides so there's no need to waste your money on organic versions. Some popular items include watermelon and avocado.
The EWG points out that if consumers simply chose their daily recommended five servings of fruit and vegetables from the least contaminated list over five from the dirty dozen, they would reduce the amount of pesticides ingested by 92% - without having to shell out extra money for organics.
Clean Fifteen 2011
- Onions
- Sweet corn
- Pineapples
- Avocado
- Asparagus
- Sweet peas
- Mangoes
- Eggplants
- Cantaloupe (domestic)
- Kiwi
- Cabbage
- Watermelon
- Sweet potatoes
- Grapefruit
- Mushrooms
Pesticides on produce
Conventional farmers use an arsenal of pesticides to protect their crops from insects, bacteria, rodents, molds, and fungi. These substances can end up in the food supply. Washing and peeling fruit and vegetables can lower pesticide residues, but not necessarily. When the USDA tests for pesticides, they wash and peel fruit the same way a typical consumer would.
The National Institute of Environmental Health Services acknowledges that scientists do not have a full understanding of the health risks associated with exposure to agricultural pesticide residues through food, soil, water, or air. They also report that farmers who use pesticides experience an increase in neurological symptoms and that the harmful effects on children are greater than on adults.
Recent studies indicate that pregnant women should also be careful of their exposure to pesticides. Three studies published in 2011 in the Journal of Environmental Health Perspectives suggest pesticide exposure can harm the developing fetal brain.
Organic vs. conventional produce
Organic produce is grown without synthetic pesticides or fertilizers. However, organics can be harder to find and prohibitively expensive. If you are concerned about consuming pesticides, the EWG's dirty dozen and clean fifteen lists can help you make the safest and most affordable choices.
The new Dirty Dozen: 12 foods to eat organic and avoid pesticide residue
(Photo: Getty Images)
Fruits and veggies are an essential part of a healthy diet, but many conventional varieties contain pesticide residues.
And not all the pesticides used to kill bugs, grubs, or fungus on the farm washes off under the tap at home. Government tests show which fruits and vegetables, prepared typically at home, still have a pesticide residue.
You can reduce your exposure to pesticides by as much as 80% if you avoiding the most contaminated foods in the grocery store.
To do so, you need the latest info from the why the Environmental Working Group's "Dirty Dozen" list of foods most likely to have high pesticide residues. Since 1995, the organization has taken the government data and identified which type of produce has the most chemicals.
This year, celery takes the number one spot and both blueberries and spinach make an appearance (displacing lettuce and pears).
The best way to avoid pesticide residue on foods is to buy organic produce -- USDA rules prohibit the use of pesticides on any crop with the certified organic label.
Here's a closer look at the 2010 Dirty Dozen:
1. Celery
Celery has no protective skin, which makes it almost impossible to wash off the chemicals (64 of them!) that are used on crops. Buy organic celery, or choose alternatives like broccoli, radishes, and onions.
Celery has no protective skin, which makes it almost impossible to wash off the chemicals (64 of them!) that are used on crops. Buy organic celery, or choose alternatives like broccoli, radishes, and onions.
2. Peaches
Multiple pesticides (as many as 62 of them) are regularly applied to these delicately skinned fruits in conventional orchards. Can't find organic? Safer alternatives include watermelon, tangerines, oranges, and grapefruit.
Multiple pesticides (as many as 62 of them) are regularly applied to these delicately skinned fruits in conventional orchards. Can't find organic? Safer alternatives include watermelon, tangerines, oranges, and grapefruit.
3. Strawberries
If you buy strawberries, especially out of season, they're most likely imported from countries that have less-stringent regulations for pesticide use. 59 pesticides have been detected in residue on strawberries. Can't find organic? Safer alternatives include kiwi and pineapples.
If you buy strawberries, especially out of season, they're most likely imported from countries that have less-stringent regulations for pesticide use. 59 pesticides have been detected in residue on strawberries. Can't find organic? Safer alternatives include kiwi and pineapples.
4. Apples
Like peaches, apples are typically grown with poisons to kill a variety of pests, from fungi to insects. Tests have found 42 different pesticides as residue on apples. Scrubbing and peeling doesn't eliminate chemical residue completely, so it's best to buy organic when it comes to apples. Peeling a fruit or vegetable also strips away many of their beneficial nutrients. Can't find organic? Safer alternatives include watermelon, bananas, and tangerines.
Like peaches, apples are typically grown with poisons to kill a variety of pests, from fungi to insects. Tests have found 42 different pesticides as residue on apples. Scrubbing and peeling doesn't eliminate chemical residue completely, so it's best to buy organic when it comes to apples. Peeling a fruit or vegetable also strips away many of their beneficial nutrients. Can't find organic? Safer alternatives include watermelon, bananas, and tangerines.
5. Blueberries
New on the Dirty Dozen list in 2010, blueberries are treated with as many as 52 pesticides, making them one of the dirtiest berries on the market.
New on the Dirty Dozen list in 2010, blueberries are treated with as many as 52 pesticides, making them one of the dirtiest berries on the market.
6. Nectarines
With 33 different types of pesticides found on nectarines, they rank up there with apples and peaches among the dirtiest tree fruit. Can't find organic? Safer alternatives include, watermelon, papaya, and mango.
With 33 different types of pesticides found on nectarines, they rank up there with apples and peaches among the dirtiest tree fruit. Can't find organic? Safer alternatives include, watermelon, papaya, and mango.
7. Bell peppers
Peppers have thin skins that don't offer much of a barrier to pesticides. They're often heavily sprayed with insecticides. (Tests have found 49 different pesticides on sweet bell peppers.) Can't find organic? Safer alternatives include green peas, broccoli, and cabbage.
Peppers have thin skins that don't offer much of a barrier to pesticides. They're often heavily sprayed with insecticides. (Tests have found 49 different pesticides on sweet bell peppers.) Can't find organic? Safer alternatives include green peas, broccoli, and cabbage.
8. Spinach
New on the list for 2010, spinach can be laced with as many as 48 different pesticides, making it one of the most contaminated green leafy vegetable.
New on the list for 2010, spinach can be laced with as many as 48 different pesticides, making it one of the most contaminated green leafy vegetable.
9. Kale
Traditionally, kale is known as a hardier vegetable that rarely suffers from pests and disease, but it was found to have high amounts of pesticide residue when tested this year. Can't find organic? Safer alternatives include cabbage, asparagus, and broccoli.
Traditionally, kale is known as a hardier vegetable that rarely suffers from pests and disease, but it was found to have high amounts of pesticide residue when tested this year. Can't find organic? Safer alternatives include cabbage, asparagus, and broccoli.
10. Cherries
Even locally grown cherries are not necessarily safe. In fact, in one survey in recent years, cherries grown in the U.S. were found to have three times more pesticide residue then imported cherries. Government testing has found 42 different pesticides on cherries. Can't find organic? Safer alternatives include raspberries and cranberries.
Even locally grown cherries are not necessarily safe. In fact, in one survey in recent years, cherries grown in the U.S. were found to have three times more pesticide residue then imported cherries. Government testing has found 42 different pesticides on cherries. Can't find organic? Safer alternatives include raspberries and cranberries.
11. Potatoes
America's popular spud reappears on the 2010 Dirty Dozen list, after a year hiatus. America's favorite vegetable can be laced with as many as 37 different pesticides. Can't find organic? Safer alternatives include eggplant, cabbage, and earthy mushrooms.
America's popular spud reappears on the 2010 Dirty Dozen list, after a year hiatus. America's favorite vegetable can be laced with as many as 37 different pesticides. Can't find organic? Safer alternatives include eggplant, cabbage, and earthy mushrooms.
12. Grapes
Imported grapes run a much greater risk of contamination than those grown domestically. Only imported grapes make the 2010 Dirty Dozen list. Vineyards can be sprayed with different pesticides during different growth periods of the grape, and no amount of washing or peeling will eliminate contamination because of the grape's thin skin. Remember, wine is made from grapes, which testing shows can harbor as many as 34 different pesticides. Can't find organic? Safer alternatives include kiwi and raspberries.
Imported grapes run a much greater risk of contamination than those grown domestically. Only imported grapes make the 2010 Dirty Dozen list. Vineyards can be sprayed with different pesticides during different growth periods of the grape, and no amount of washing or peeling will eliminate contamination because of the grape's thin skin. Remember, wine is made from grapes, which testing shows can harbor as many as 34 different pesticides. Can't find organic? Safer alternatives include kiwi and raspberries.
Thursday, July 21, 2011
bahn mi
http://www.wnyc.org/shows/lopate/articles/web-extras/2011/jul/21/summer-recipes-emsaveurem-banh-mi/
Wednesday, July 6, 2011
Souen glossary
Agar-Agar Agar Agar is a strong natural jelling agent made from red seaweed. It is Soothing to the digestive tract, aids regularity and also good for constipation.
Brown Rice
Every rice seed has a structure that is formed of a stiff outer layer called ‘husk’, an inner brown layer that is called bran and a white colored seed under the bran. The husk is always removed from both white and brown rice and it is the inner bran layer that is either retained fully or partially removed, that gives rice the brownish color. Brown rice is rice which has the brownish bran layer clinging to the seed. Some types of brown rice have the entire bran layer retained (fully unpolished) and the rice in this case is very brown. It is widely believed that brown rice helps control blood pressure and also reduces wide fluctuations in blood sugar. The high fiber content of brown rice has a good effect on controlling cholestrol and cholestrol control is of prime importance in keeping away heart disease.
Buckwheat
Buckwheat is actually the fruit of a plant related to sorrel and rhubarb. It is high in vitamins E and C as well as protein. Compared to other “grains,” buckwheat is a source of quality protein since it contains eight essential amino acids — proteins that your body needs to help repair tissue and build new cells. It is also a powerful source of minerals — especially magnesium, which helps regulate blood sugar levels and promote healthy blood pressure.
Burdock
The burdock plant’s long, slender taproot has a pleasant, crunchy texture and earthy flavor. Highly regarded by ancient practitioners of Oriental medicine, burdock was thought of as a strengthening food-medicine, and was commonly eaten as a blood purifier. It was prescribed to hasten recovery from sickness as well as for relief from arthritis and diseases of the skin. In addition to its healing qualities, burdock is a good source of B vitamins, magnesium, potassium, folacin, and fiber. It is often recommended as part of a diet to counter the damaging effects of excessive sugar and drug use.
Daikon A long, white radish. Besides making a delicious side dish, daikon is a specific aid in dissolving fat and mucus deposits that have accumulated as a result of past animal food in take. Grated daikon aids in the digestion of oily foods.
Gomashio
A condiment made from roasted, ground sesame seeds and sea salt. Gomashio is a rich source of minerals and whole oil and can be sprinkled lightly on rice and other grains. Gomashio neutralises acitities in the blood, strengthens the nervous system, augments natural inmunity and balances yin and yang elements in the body. It can be used for stomach and intestinal pains, irregular menstruation. It favours the production of breast milk and eye problems. When used daily it strengthens our organism and prevents diseases.
Hijiki Seaweed A dark brown sea-vegetable that turms black when dried. It has a wiry consistency, may be strong-tasting. Of all the sea vegetables, hijiki is the richest in minerals and it has an abundance of trace elements. It is extremely high in calcium (gram for gram, about 14 times more than milk). In addition, hijiki is rich in iron as well as protein.
KantenAgar agar, a jelly-like substance made from tengusa, a seaweed. It is a vegetable product used as a gelling agent or thickener.
Kukicha-Tea
Kukicha is the stem and yang. It is also known as three years tea. This tea has six times more calcium than cows milk and 2 1/2 times more vitamin C than oranges. It helps to make the blood more alkaline. When we are fatigued it will refreshen and strengthen us. It is beneficial for people suffering from bladder infection, heart diseases and indigestion. It is a good healthy drink for everybody including children. It also helps digestion.
Kombu
A wide, dark green sea-vegetable that grows in deep ocean water, kombu is a natural flavor enhancer and has the ability to soften other foods that are cooked with it. For example, kombu contains enzymes that help to break down sugars in beans increasing their digestability. High in vitamins A and C, kombu also acts as an antidote to excess sodium consumption and it is known to reduce blood cholesterol and hypertension.
Kuzu A white starch made from the root of the wild kuzu plants. The starch that makes kuzu an outstanding jelling and thickening agent in cooking is partly responsible for its medicinal action.
kuzu also contains a very high concentration of flavonoids, which are responsible for its strong medicinal effect on the digestive and circulatory systems. Flavonoids, which occur naturally in kuzu and other plants, are fairly well known as antioxidants. However, they also have the ability to inhibit the contraction of smooth muscle tissue, thereby increasing blood flow and relieving cramping in the intestines.
Lotus Root The root and seeds of a water lily which is brown-skinned with a hollow, chambered with white inside. Very good for the respiratory organs.
MirinA sweet liquid flavoring made from distilled spirits and glutinous rice on which a mold has developed. used for its sweetness, not for its alcoholic content though genuine mirin is found in the liquor department. Mirin masks strong fish and meat odors and imparts a sheen to food. In the Edo period, Mirin was drunk as a sweet sake. Otoso, traditionally drunk on Japanese New Year was made by soaking a spice mixture in mirin. Mirin is used to add a bright touch to broiled fish or to erase the smell of it. A small amount is often used instead of sugar and soy sauce.
Miso
Miso is made from soya beans. It is a product that has been fermented and aged. It has living enzymes that aids our digestive process. It provides a nutritional balance between carbohydrates, essential oils, vitamins, minerals and proteins.It has 11 times more protein than cows milk.Twice as much protein as meat or fish.Its valuable enzymes helps our intestinal flora to digest food.Soya beans are rich in calcium, phosphorus, iron, other minerals and lecithin. When we are suffering from fatigue and tiredness it helps us relieve these conditions.It helps to dissolve cholesterol in the blood.Benefits people with high blood pressure and allergies.
Mu 16 Herb Tea
Mu Tea is an ideal, aromatic and caffeine-free blend of 16 mountain grown herbs. The original recipe for this unique and distinctive beverage was created by George Ohsawa, the father of Macrobiotics. It is a balanced tonic that both energizes and soothes the body. It strengthens both the stomach and reproductive organs. Men can reap additional strength and vitality from drinking Mu Tea.
(moutan, Japanese parsley root, cnicus, mandarin orange peel, licorice root, atractylis, cypress, cinnamon, hoelen, peach kernel, ginger root, rehmannia, cloves, herbaceous peony root, Japanese ginseng, and coptis.)
Seitan
Wheat gluten cooked in tamari, kombu, and water. Many people use it as a meat substitute. Seitan High in protein.
Sesame seeds
Sesame seeds are very rich in lecithin. Lecithin is a fosforous fat that contains nitrogen and helps in the elaboration of sexual hormones. It therefore helps in mantaining the body young. Its an excellent food for the nerves and brain. The brain itself normally contains 28% of lecithin. Numerous people register a lack of this substance. All those suffering from memory loss or who need to do great mental work benefit from eating it daily. It additonally helps those suffering from nervous depression. It contains vitamins F, E, and B, calcium, iron, magnesium, silicon, copper and chrome. It also contains 15 aminoacids.
Shiitake Mushrooms
Fresh shiitake can be used in soup stocks or vegetable dishes, and dried shiitake are used in medicinal preparations. These mushrooms are effective in helping the body to discharge excess salt and animal fats. Amino acid in shiitake helps speed up the processing of cholesterol in the liver.
Tahini
Tahini is a paste that is elaborated from sesame seeds and benefits the digestion of fats and helps aboid accumulation of cholesterol in the arteries. It is therefore an important factor against arteriosclerosis, and the accumulation of fat deposits in the organism.
Tempeh A dish made from split soybeans, water, and a special bacteria, that is allowed to ferment for several hours. Tempeh is eaten in Indonesia and Sir Lanka as a staple food. Tempeh is a complete protein food that contains all the essential amino acids.
Umeboshi
Umeboshi Paste has a balanced, centering energy that neutralizes extreme foods and conditions. Ume paste aids in digestion, strengthens the blood, and neutralizes acidity. Umeboshi Paste has a salty, tangy flavor, combining a sour and salty taste, with a wide range of culinary and medicinal uses.
Wakame
A long thin green sea-vegetable used in making soups, salads and vegetable dishes. High in protein, iron and magnesium, wakame has a sweet taste and delicate texture and has many of the same nutritional benefits of its close relative, kombu. It is especially rich in calcium and contains high levels of vitamins B and C.
YamaimoYamaimo is a variety of yam also known as “mountain yam” and “mountain potato”. Wrapped in a golden to tan-colored skin, rough skinned yam has a white flesh that has a mild flavor. Yamaimo is sticky and becomes gooey when grated. Yamaimo root provides an excellent source of potassium and carbohydrates. It is known to help reduce high blood pressure, regulate digestion, and assist the body in making better use of proteins. It acts as a tonic for general vitality, including male sexual potency.
Brown Rice
Every rice seed has a structure that is formed of a stiff outer layer called ‘husk’, an inner brown layer that is called bran and a white colored seed under the bran. The husk is always removed from both white and brown rice and it is the inner bran layer that is either retained fully or partially removed, that gives rice the brownish color. Brown rice is rice which has the brownish bran layer clinging to the seed. Some types of brown rice have the entire bran layer retained (fully unpolished) and the rice in this case is very brown. It is widely believed that brown rice helps control blood pressure and also reduces wide fluctuations in blood sugar. The high fiber content of brown rice has a good effect on controlling cholestrol and cholestrol control is of prime importance in keeping away heart disease.
Buckwheat
Buckwheat is actually the fruit of a plant related to sorrel and rhubarb. It is high in vitamins E and C as well as protein. Compared to other “grains,” buckwheat is a source of quality protein since it contains eight essential amino acids — proteins that your body needs to help repair tissue and build new cells. It is also a powerful source of minerals — especially magnesium, which helps regulate blood sugar levels and promote healthy blood pressure.
Burdock
The burdock plant’s long, slender taproot has a pleasant, crunchy texture and earthy flavor. Highly regarded by ancient practitioners of Oriental medicine, burdock was thought of as a strengthening food-medicine, and was commonly eaten as a blood purifier. It was prescribed to hasten recovery from sickness as well as for relief from arthritis and diseases of the skin. In addition to its healing qualities, burdock is a good source of B vitamins, magnesium, potassium, folacin, and fiber. It is often recommended as part of a diet to counter the damaging effects of excessive sugar and drug use.
Daikon A long, white radish. Besides making a delicious side dish, daikon is a specific aid in dissolving fat and mucus deposits that have accumulated as a result of past animal food in take. Grated daikon aids in the digestion of oily foods.
Gomashio
A condiment made from roasted, ground sesame seeds and sea salt. Gomashio is a rich source of minerals and whole oil and can be sprinkled lightly on rice and other grains. Gomashio neutralises acitities in the blood, strengthens the nervous system, augments natural inmunity and balances yin and yang elements in the body. It can be used for stomach and intestinal pains, irregular menstruation. It favours the production of breast milk and eye problems. When used daily it strengthens our organism and prevents diseases.
Hijiki Seaweed A dark brown sea-vegetable that turms black when dried. It has a wiry consistency, may be strong-tasting. Of all the sea vegetables, hijiki is the richest in minerals and it has an abundance of trace elements. It is extremely high in calcium (gram for gram, about 14 times more than milk). In addition, hijiki is rich in iron as well as protein.
KantenAgar agar, a jelly-like substance made from tengusa, a seaweed. It is a vegetable product used as a gelling agent or thickener.
Kukicha-Tea
Kukicha is the stem and yang. It is also known as three years tea. This tea has six times more calcium than cows milk and 2 1/2 times more vitamin C than oranges. It helps to make the blood more alkaline. When we are fatigued it will refreshen and strengthen us. It is beneficial for people suffering from bladder infection, heart diseases and indigestion. It is a good healthy drink for everybody including children. It also helps digestion.
Kombu
A wide, dark green sea-vegetable that grows in deep ocean water, kombu is a natural flavor enhancer and has the ability to soften other foods that are cooked with it. For example, kombu contains enzymes that help to break down sugars in beans increasing their digestability. High in vitamins A and C, kombu also acts as an antidote to excess sodium consumption and it is known to reduce blood cholesterol and hypertension.
Kuzu A white starch made from the root of the wild kuzu plants. The starch that makes kuzu an outstanding jelling and thickening agent in cooking is partly responsible for its medicinal action.
kuzu also contains a very high concentration of flavonoids, which are responsible for its strong medicinal effect on the digestive and circulatory systems. Flavonoids, which occur naturally in kuzu and other plants, are fairly well known as antioxidants. However, they also have the ability to inhibit the contraction of smooth muscle tissue, thereby increasing blood flow and relieving cramping in the intestines.
Lotus Root The root and seeds of a water lily which is brown-skinned with a hollow, chambered with white inside. Very good for the respiratory organs.
MirinA sweet liquid flavoring made from distilled spirits and glutinous rice on which a mold has developed. used for its sweetness, not for its alcoholic content though genuine mirin is found in the liquor department. Mirin masks strong fish and meat odors and imparts a sheen to food. In the Edo period, Mirin was drunk as a sweet sake. Otoso, traditionally drunk on Japanese New Year was made by soaking a spice mixture in mirin. Mirin is used to add a bright touch to broiled fish or to erase the smell of it. A small amount is often used instead of sugar and soy sauce.
Miso
Miso is made from soya beans. It is a product that has been fermented and aged. It has living enzymes that aids our digestive process. It provides a nutritional balance between carbohydrates, essential oils, vitamins, minerals and proteins.It has 11 times more protein than cows milk.Twice as much protein as meat or fish.Its valuable enzymes helps our intestinal flora to digest food.Soya beans are rich in calcium, phosphorus, iron, other minerals and lecithin. When we are suffering from fatigue and tiredness it helps us relieve these conditions.It helps to dissolve cholesterol in the blood.Benefits people with high blood pressure and allergies.
Mu 16 Herb Tea
Mu Tea is an ideal, aromatic and caffeine-free blend of 16 mountain grown herbs. The original recipe for this unique and distinctive beverage was created by George Ohsawa, the father of Macrobiotics. It is a balanced tonic that both energizes and soothes the body. It strengthens both the stomach and reproductive organs. Men can reap additional strength and vitality from drinking Mu Tea.
(moutan, Japanese parsley root, cnicus, mandarin orange peel, licorice root, atractylis, cypress, cinnamon, hoelen, peach kernel, ginger root, rehmannia, cloves, herbaceous peony root, Japanese ginseng, and coptis.)
Seitan
Wheat gluten cooked in tamari, kombu, and water. Many people use it as a meat substitute. Seitan High in protein.
Sesame seeds
Sesame seeds are very rich in lecithin. Lecithin is a fosforous fat that contains nitrogen and helps in the elaboration of sexual hormones. It therefore helps in mantaining the body young. Its an excellent food for the nerves and brain. The brain itself normally contains 28% of lecithin. Numerous people register a lack of this substance. All those suffering from memory loss or who need to do great mental work benefit from eating it daily. It additonally helps those suffering from nervous depression. It contains vitamins F, E, and B, calcium, iron, magnesium, silicon, copper and chrome. It also contains 15 aminoacids.
Shiitake Mushrooms
Fresh shiitake can be used in soup stocks or vegetable dishes, and dried shiitake are used in medicinal preparations. These mushrooms are effective in helping the body to discharge excess salt and animal fats. Amino acid in shiitake helps speed up the processing of cholesterol in the liver.
Tahini
Tahini is a paste that is elaborated from sesame seeds and benefits the digestion of fats and helps aboid accumulation of cholesterol in the arteries. It is therefore an important factor against arteriosclerosis, and the accumulation of fat deposits in the organism.
Tempeh A dish made from split soybeans, water, and a special bacteria, that is allowed to ferment for several hours. Tempeh is eaten in Indonesia and Sir Lanka as a staple food. Tempeh is a complete protein food that contains all the essential amino acids.
Umeboshi
Umeboshi Paste has a balanced, centering energy that neutralizes extreme foods and conditions. Ume paste aids in digestion, strengthens the blood, and neutralizes acidity. Umeboshi Paste has a salty, tangy flavor, combining a sour and salty taste, with a wide range of culinary and medicinal uses.
Wakame
A long thin green sea-vegetable used in making soups, salads and vegetable dishes. High in protein, iron and magnesium, wakame has a sweet taste and delicate texture and has many of the same nutritional benefits of its close relative, kombu. It is especially rich in calcium and contains high levels of vitamins B and C.
YamaimoYamaimo is a variety of yam also known as “mountain yam” and “mountain potato”. Wrapped in a golden to tan-colored skin, rough skinned yam has a white flesh that has a mild flavor. Yamaimo is sticky and becomes gooey when grated. Yamaimo root provides an excellent source of potassium and carbohydrates. It is known to help reduce high blood pressure, regulate digestion, and assist the body in making better use of proteins. It acts as a tonic for general vitality, including male sexual potency.
Monday, July 4, 2011
Clayudas Recipe--Since we are in the Mexican food Mode
Clayudas
Vegetarian Times Issue: June 1, 2008 p.40 — Member Rating: 
Clayudas are a Oaxacan dish similar to pizza. Tortillas are slathered with a spicy black bean purée, baked, then sprinkled with various toppings.
Ingredient List
Serves 8
- 1 Tbs. canola oil
- 1 small white onion, diced (1 cup)
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. ground cumin
- 1 15-oz. can black beans, rinsed and drained
- 1 canned chipotle chile in adobo sauce, drained
- 1/2 tsp. brown sugar
- 4 8-inch flour tortillas
- 8 oz. slaw mix
- 1/2 cup chopped cilantro
- 2 Tbs. lime juice
Directions
1. Preheat oven to 450°F. Heat oil in saucepan over medium-high heat. Add onion, and cook 5 minutes, or until translucent. Add garlic and cumin, and cook 1 minute more. Place onion mixture in blender with beans, chipotle chile, brown sugar, and 3 Tbs. water. Blend until smooth. Season with salt and pepper.
2. Place 2 tortillas each on 2 baking sheets. Spread bean mixture on tortillas, and bake 5 to 7 minutes, or until edges become golden.
3. Toss slaw in bowl with cilantro and lime juice. Season with salt and pepper. Top each clayuda with slaw, and cut into triangles.
Nutritional Information
Per Serving: Calories: 157, Protein: 6g, Total fat: 4g, Saturated fat: 0.5g, Carbs: 25g, Cholesterol: mg, Sodium: 436mg, Fiber: 5g, Sugars: 2g
Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.
calories!!
Here is a regular burrito from Chipotle without Guacamole! check out the calories!
Chipotle Nutrition Calculator 2.0
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better burritos
Lighter takes on a classic calorie bomb
BY Rochelle Palermo
Forget those monster restaurant burritos that may be yummy,
but are anything but low-cal. (A typical veggie burrito from a chain offering fresh ingredients clocks in around 750 calories—and that's without guacamole.) These five homemade options are filled with
good-for-you ingredients and bursting with flavor, not fat and calories.
but are anything but low-cal. (A typical veggie burrito from a chain offering fresh ingredients clocks in around 750 calories—and that's without guacamole.) These five homemade options are filled with
good-for-you ingredients and bursting with flavor, not fat and calories.
Potato and Cauliflower Burritos
Corn, Chayote, and Green Chile Burritos (pictured)
Chorizo y Papas Breakfast Burritos
Peanut Butter and Strawberry Quick Jam Burritos
California Ensalada Burritos
Monday, June 27, 2011
Tuesday, May 31, 2011
Sunday, April 10, 2011
Red #40 is petroleum based product.
Red #40 is made from petroleum and could be linked to ADD in children, says New York Times.
Tuesday, March 15, 2011
Wednesday, February 23, 2011
Saturday, February 19, 2011
Wednesday, February 16, 2011
Shouldnt We Be Farming for Nutrition--reposted from Integrative Nutrition Blog
Shouldn't We Be Farming For Nutrition? Posted: 15 Feb 2011 07:55 AM PST
These experts are calling on nations “to incorporate health and nutrition as a goal in farming…nations must see agriculture as more than a food producing machine as it is linked to people's well being in many ways.” The world’s farmers grow more and more food every year for an ever-expanding population. Inevitably, overproduction means increased waste and bins of corn, soybeans, and other mass produced grains that begin to overflow. But still there are people in the world starving and lacking the vital nutrition for survival, let alone optimal health. Considering one-sixth of the world’s population goes hungry every day and even more individuals are malnourished, experts gather to find a solution to the problem. There’s no easy answer about how to effectively nourish the population when there are looming issues like food surplus in some industries, climate change’s impact on agricultural productivity, and rising food costs. "Food production and distribution does not really reflect what humans need to eat and instead tends to reflect more what farmers and larger food buying and selling organizations want to make money from," said, David Nabarro, the United Nations special representative on food security. There’s a disconnect between what foods are needed for nourishment, what big agriculture profits from and what the farmers are actually growing. How can we align our goals so that food and nutritional needs are met? It is definitely encouraging to see experts from 60 countries coming together to find a solution to world health issues, but is it enough to spark real change? What if? More farmers used organic growing practices that naturally enhance crops nutrition. And… Food industry companies committed to less processing that depletes nutrients from foods. What are your ideas on solving this world health issue? Use your voice here and propose your own solution.
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Thursday, February 3, 2011
Tuesday, February 1, 2011
Eating just before sleeping — will it affect your sleep?
When you come home after a night out and tuck into a spicy curry it tastes great — but the after-effects may not be so good. There's a theory that eating a heavy meal right before hitting the sack will leave you tossing and turning all night.
Chances are that curry will cost you a good night's sleep. But does what and when you eat really affect the quality of your sleep?
That's what we're putting to the test.
The test
Our experiment has taken place at the Centre for Sleep Research at the University of South Australia where Professor Drew Dawson is Dean.
So what does he think about the idea that eating before bedtime will mess up your shuteye?
"It depends on what is in the meal and what time you eat that meal before you go to sleep," he says.
Let's put that to the test. Meet Phoebe, Kurt, Alex and Leigh — our sleeping partners in this test.
Their first task is dinner. Alex and Kurt tuck into their meal now (three hours before bedtime). Phoebe and Leigh get exactly the same dish but it's a take-away, which they'll have to wait for until just before going to bed.
At the lab, sleep technician Sarah Biggs gets all four wired up.
"First thing we're going to do is put an electrode right in the middle of [the] head which we call a reference electrode. That just helps us to read the signals from your brain activity," says Sarah.
This hard wiring feeds into computers that allow Sarah to monitor our volunteers as they sleep. It shows brain patterns, eye movements and even teeth grinding.
What about Phoebe and Leigh? They're both dying to get their hands on that takeaway.
"It's a little bit different to what I'd normally do. Normally I eat a few hours before I go to sleep — but we'll wait and see what happens in the morning I guess," says Leigh.
Dinner tastes great, but will it feel so good sitting on their stomach as they try to sleep? It's lights out for our four sleepyheads.
But Sarah's maintaining an all night vigil — she'll be recording every second of their sleep over the next eight hours and in the morning we'll find out if our late eaters got a worse night's sleep than our early eaters.
Results
The next morning …
How did they all sleep? Both our early eaters slept well but what about when it came to the late eaters?
Leigh: "I tossed and turned a lot, it took me a little while to get to sleep. Obviously I slept a bit because it went a bit faster than I thought but yeah not very well at all. Normally I sleep like a little baby so it was a bit of a change last night."
Phoebe: "I feel like I was tossing and turning all night and I've got to go to uni now so I'm probably not going to be performing at my best."
So, what part of the night's sleep did our late eaters miss out on?
There are five stages of sleep:
- Stage one: drowsiness
- Stage two: light sleep
- Stages three and four: deep sleep
- Stage five: REM
Deep sleep is when the body rests and repairs itself ready for another day. And that deep sleep is what our late eaters missed, especially in the early part of the night.
"They had a lot more awakenings and a lot more movement than the early eaters so they didn't actually get a lot of the deep sleep that is normally associated with the early hours of the night," says Sarah Biggs.
The results of our test are no surprise to Professor Drew Dawson.
"This is what we would expect based on what we've seen in the literature before," he says.
Dr Clare Collins, a lecturer in nutrition at the University of Newcastle, agrees. She says the body simply isn't designed to cope with a heavy load before sleep.
"If you have a really full stomach and you lie down, you're more likely to get a bit of reflux. You've got your digestion cranked up at full speed when your body should actually be relaxed, calm — more to help you get a really good night's sleep," she says.
Being hungry is as disruptive to sleep as being too full. A light snack one hour before bed can help fuel your body for rest. But not just any snack.
"The ideal mix of foods for a really good night's sleep are going to be some carbohydrate foods, preferably the wholegrain versions of those, and then some protein foods — but just a small amount. Now a really good example of that would be something like a banana with a glass of milk, a slice of toast with a small amount of cheese or turkey on top," says Dr Collins.
Why this combination of foods?
If we look at the milk and bananas combo, milk has amino acids. In the brain that's converted to serotonin — a calming hormone. Bananas have carbs. When you add carbs to the amino acids it boosts the serotonin levels in the brain. That's important because serotonin becomes melatonin — the hormone that triggers sleep.
Conclusion
So here are our top tips for a good night's sleep:
- Eat dinner several hours before bed
- Eat a light, low-kilojoule supper of protein and complex carbohydrates one hour before sleep.
- No coffee
- No alcohol
So if you don't want to be grumpy the next day, then give those late-night curries a miss — you'll thank us in the morning!
Fast facts
- One of the age-old beliefs is that eating cheese before bed will give you nightmares. But is it true and do different cheeses have different effects? Well, British researchers gave 200 people cheese every night for a week before bed. No one had a nightmare but it did affect their dreams. People who ate cheddar dreamt about celebrities. While another British cheese, Red Leicester sent people back to their schooldays.
- Some people say eating just before going to bed makes you fat because the body doesn't need the energy while you're asleep. True or false? False. What counts is how many kilojoules you eat in a day — you put on weight when you consume more energy than you expend.
Friday, January 28, 2011
Exercising Doesn't Need to be Unpleasant
Read More: Benefits Of Safe Exercise , Beneftis Of Exercise , Cardiovascular Exercise Benefits , Exercise Benefit, Exercise Benefits , Exercising Benefits , Physical Exercise Benefits , Walking Exercise Benefits , Health News
I'm a busy guy with a fair number of responsibilities, but I love my free time. Being absolutely unproductive, whether alone or with my wife, kids, and dog, at the beach or reading a book on the couch at two in the afternoon, is what makes life worth living. I imagine you're all pretty similar in that regard. It's what we're all looking for, after all -- to have gotten all the important stuff done so you can rest easy and simply be.
I've got enough work in my life to fill several, so when it comes to staying fit, healthy and strong, I'm not looking for a second job. I tried that for a couple decades as a marathoner and triathlete, and I was miserable (not to mention unhealthy and weak, but that's another article). I want the most bang for my buck. Yet when most people discuss fitness, they speak in terms of work. It's right there in the word: "workout." And since work is supposed to be hard and unpleasant, good workouts become long, dreary things, exercises in pain and suffering that you have to push through. No pain, no gain, right? It's all very Puritan. But is it true?
We certainly try to make exercise as unpleasant as possible. Consider how most of us work out. Jog for an hour (if we can muster up the will to do it), making sure to keep our heart rates at 80 percent of our max and jogging in place at stoplights (because stopping for even a second will halt the fat burning). Lift weights, using complex machines that isolate the most important body parts, like biceps, forearms and calves (you know, the ones that everyone can see), and subject our bodies to movement patterns they'd never face in real life.
Sure, our joints might hurt a bit and all that chronic cardio makes us gorge on pizza and ice cream, but that's just part of the deal. Sure, we dread working out, but that's normal -- exercise is supposed to be miserable, or else it ain't doing its job.
To decide whether the conventional advice regarding physical fitness is actually working, consider your average gym-goer. He or she is doing things the right way, putting in the time on the treadmill, hitting the separate body parts with resistance training, and yes, huffing and puffing and sweating, but with paltry results. Note the persistent belly fat, the magazine to keep the boredom away and the agony off the mind, and the sad eyes fixated on the television for digital escape. And that's just the person who actually goes to the gym. There's also the flood of newcomers every January who go a few times, maybe a few weeks, and never return. You know it's true; we've all noticed the New Year's gym influx and subsequent exodus. Something isn't working. There's something about the way we exercise that squanders results and makes people hate working out. It's both unsustainable and ineffective.
To figure out how to fix the problem, let's go back to the concept of work. What is effective work? Is it short and to the point or long and drawn-out? Who's the better worker -- the one who gets his report done in four hours working diligently or the one who takes seven hours to complete the same task? Obviously, to produce the same result in less time is of greater value for everyone involved; this is self-evident for schoolwork, physical labor, and the workplace, and yet when it comes to physical fitness we forget all about the concept of time economy. We confuse length with intensity, when the opposite is true: excessive quantity of exercise necessarily diminishes intensity, and thus quality, of exercise.
Workouts shouldn't be long and awful, then. They should either be hard and fast and even fun, or really long and leisurely. I always say that you should make your long, slow workouts even longer and slower and your short, fast workouts even shorter and faster. Don't jog for 45 minutes at a high heart rate, plodding along as you try for intensity but never really reach it, stressing your adrenals, and prompting the release of excess cortisol that in turn increases carb cravings, belly fat and muscle wasting; walk or hike, instead engaging in low level aerobic activity that slowly burns fat and, most importantly, makes exercise pleasurable and relaxing. Save your intensity for the truly short workouts where you can really push yourself.
Like sprinting. Sprint once in awhile. Once a week, run six sprints at top speed -- remember, a sprint is a max effort by definition -- with plenty of rest in between. Cut the sprint short when you start to slow. You're done in about five minutes, your body is sufficiently stimulated, and you will get fitter and faster. It's hard, yeah, but it's over before you know it. If you can't actually run, consider swimming, cycling, even crawling sprints, which work equally well.
Strength training doesn't require complex equipment or machinery, or even a gym membership. Consider the world your gym and your body the equipment with gravity providing the necessary resistance. Free weights are excellent tools, but they aren't required for basic fitness and strength development. And when you work your body, consider that it is a single thing comprised of many working parts that work together to move you through space. Full body movements, like squats, pushups, and pullups are the most effective, the safest, and provide the greatest transfer to real life movements, not isolated exercises that segregate muscles and joints.
We're all busy people with packed schedules and multiple responsibilities, but we owe it to ourselves to stay fit, healthy and happy. Luckily, by pairing intensity with brevity, and length with leisurely movement, we can achieve all three goals at once.
Mark Sisson is a former elite marathoner and triathlete. He is the author of the best-selling health and fitness book, "The Primal Blueprint", and publisher of the health blog, MarksDailyApple.com. Become a fan on Facebook and visit Mark's blog for daily health tips.
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