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Cooking Products for Eating Better with LESS FAT!
This is a mini guide to help you eat better, giving you some insider tips on getting that healthy lifestyle. This is not just about food but also about the way you cook. Firstly the tools of the trade. We love the new cast iron range from Berghoff...
Cool Summer Gazpacho
Cool Summer Gazpacho This refreshing tomato soup is a great cool meal for those hot summer days. If you don't like your food spicy, you can leave out the jalapenos, if you like it spicier, just add a few drops of your favorite hot sauce. Enjoy! 5...
Meal Planning Help: Meal One
It's nice when I find a meal where the foods compliment each other because it simplifies my life by knowing what to serve with what. Of course I don't have to stick to any one meal plan; I can mix and match the main dishes and sides,...
Nature Always Right, Cooks Never
Excerpted from the book "Your Right to Be Beautiful: How to Halt the Train of Aging and Meet the Most Beautiful You" by Tonya Zavasta. The book is available at: http://www.beautifulonraw.com It seems pathetic we aspire to create a new product as...
The Power Of The Meal
Since the beginning of time one aspect of human social experience has stood out as the ‘place to be’ for communication and family bonding: the meal. In contemporary human life the evening dinner is often the only place and time that a family all...
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About How Processing Affect Apricots
Ninety-eight percent of all juices, including apricot juices, sold in the United States are pasteurized to stop the natural enzyme action that would otherwise turn sugars to alcohols. Pasteurization also protects juices from potentially harmful bacterial and mold contamination. Following several deaths attributed to unpasteurized apple juices that contain E.coli, the FDA ruled that all fruit and vegetable juices must carry a warning label telling you whether the juice has been pasteurized. By the end of the year 2000, all juices must be processed to remove or inactivate harmful bacteria.
Five pounds of fresh apricots produce only a pound of dried apricots. Drying remove the water, not nutrients. Ounce for ounce, dried apricots have twelve times the iron, seven times the fiber, and five times the vitamin A of the fresh fruit. Three and a half ounces of dried apricots provide 12,700 IU of vitamin A, two and a half times the full daily requirements for a healthy adult man, and 6.3 mg of iron, one-third the daily requirement for an adult woman. In some studies with laboratory animals, dried apricots have been as effective as liver, kidneys, and eggs in treating iron-deficiency anemia.
To keep them from turning brown as they dry, apricots may be treated
with sulfur dioxide. This chemical may cause serious allergic reactions, including anaphylactic shock, in people who are sensitive to sulfites. Apricots can also be found in medical uses. They are used in lowering the risk of some cancers. According to the American Cancer Society, apricots and other foods rich in beta-carotene may lower the risk of cancers of the larynx, esophagus, and lungs. Although this remains unproven, the ACS recommends adding apricots to your diet. There is no such benefit from beta-carotene supplements. On the contrary, one controversial study actually showed a higher rate of lung cancer among smokers taking the supplement.
About the Author: Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide.
She is also the host for http://www.vietnamese-recipes.com and http://www.making-coffee.com
Source: www.isnare.com
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