The Healthy Templeunusual food

Cut The Fat for The Summer With Chicken Meat

vanhal — Tue, 15 May 2007 15:33:03 +0000

One 4-ounce serving of roasted, skinless chicken breast offers approximately 188 calories and four grams of fat – a nutritional bargain. But leave the skin on and the calories jump to 224 and the fat grams double. Cutting off the skin doesn’t mean you have to cut out the flavor, too. Sure, fat equals flavor and skinless chicken breasts don’t have much of either. But there are endless ways you can flavor the bird without the added calories. Marinate skinless chicken breasts in olive oil or fresh citrus juices, and sprinkle on savory herbs and spices like rosemary, fennel, oregano or curry. Once you’re ready to cook, skip the deep-fry, which will add 4 grams of fat you don’t need. Instead, roast the chicken in the oven, use a nonstick skillet or grill your chicken on the barbecue (more…)

Eating Chocolate is a Casanova’s Sensual Secret

vanhal — Sun, 29 Apr 2007 18:20:05 +0000

Giacomo Casanova, the world’s most famous lover, had a secret weapon: chocolate. He savored it before every romantic escapade, even drinking a mug of rich cocoa right before lovemaking. While the ultimate ladies’ man knew of chocolate’s aphrodisiacal powers, he probably didn’t know that eating it helped his health, too. So, go ahead, indulge in this decadent dessert…and give your libido a lift in time for Valentine’s Day.Dark chocolate contains a higher percentage of cocoa than milk chocolate. Cocoa consumption lowers your risk of heart disease. As you grow older, your arteries become less and less flexible, making it hard for blood to flow through them. This raises your blood pressure. The flavonoids in chocolate boost levels of nitric oxide, which keeps your arteries flexible – and allows blood to flow to your vital organs more easily.Casanova used chocolate to enhance his skills in the sack, and his lovers never complained. But why exactly did it turn him on? (more…)

Eggstra Information About Egg Nutrition

vanhal — Tue, 24 Apr 2007 16:22:20 +0000

Eggs have been in the news for years. First they were cited as an unhealthy diet choice for those prone to heart disease, and now they are endorsed as a nutritious low-carb and high-protein food. The most common breakfast staple in many American homes, eggs have long been a universal symbol of birth and fertility. Nutritionally, the egg is a high-quality high-protein food because it contains all the essential amino acids in the right balance. In addition, eggs are also especially high in choline and an excellent source of selenium and riboflavin. All this for just 75 calories, 6 grams of protein and 5 grams fat for each large egg. Most of an egg’s nutrients can be found in the yolk. Another egg nutrition fact is that eggs contain the carotenoids lutein and zeaxanthin, which help protect the eyes.Although eggs contain 213 milligrams of cholesterol, which makes them a high cholesterol food, the American Heart Association currently does not limit the number of egg yolks that can be consumed by healthy people. (more…)

Get to grips with grapes

vanhal — Mon, 26 Mar 2007 11:21:29 +0000

Figuring out what a New World wine is made of is much easier if you know your grape varietals. Each grape variety, of which there are hundreds, has unique characteristic that will lend flavours and aromas to a final wine.
Although the wineries will stamp their distinct flavour on their wines, you can get to know what to expect by understanding the stuff they are made of. Knowing what a grape can achieve is the essence of fine wine appreciation.
Cabernet sauvignon, merlot and zinfandel are all red grapes, but as wines their personalities are markedly different. Even when grown in different appellations and bottled using different techniques, a wine always displays certain qualities inherent in the grape’s personality.
In New World wines, including those from the US, Australia, South Africa and New Zealand, most are labelled by their varietal names. However, the process of wine appreciation is confused somewhat by the fact that many fine wineries of Europe label their bottles by geographic appellation instead of by grape varietal. (more…)

Tasty tofu?

vanhal — Wed, 21 Mar 2007 19:36:22 +0000

Tofu might be much loved in Asia, but the West largely loathes it. If a vegetarian can turn their nose up at tofu, what hope does the bean curd have of making it to the plate of a carnivore? However, there are good reasons for its Asian popularity, both for health and for the taste buds.

Nutritional properties
Tofu has become synonymous with vegetarian diets because it forms a nutritious alternative to meat, but it isn’t just veggies who could gain a thing or two from adding tofu to their meals. It is ideal for anyone who seeks a nutritious, healthy ingredient to add to dishes.
Soya beans and their tofu derivative have been credited with many health-giving properties, including protection against diseases such as cancer and osteoporosis. It is also believed to have cardiovascular benefits and can ease menopausal symptoms due to hormone-balancing phytoestrogens.
Tofu is high in protein, calcium, essential fatty acids, anti-oxidants, vitamins and minerals. It also benefits from being low in fat and sodium, making it ideal for counting calories and salt intake. It is also a good choice for those who have trouble digesting meat or experience heartburn.

Bland and boring?
If you have ever been silly enough to cook tofu without anything else, you will have discovered that it is basically and wholeheartedly bland. But that is the point. The spongy-custard texture sucks up flavours like a sponge. In Asian cuisine, tofu bathes in many rich flavours and competently carries those flavours to the palate in its soft, easy to eat texture. (more…)

The Whole truth of Whole Grains

vanhal — Wed, 21 Mar 2007 11:23:30 +0000

A grain is considered whole when all three parts - bran, germ and endosperm - are present. We are increasingly aware that fruits and vegetables contain beneficial phytochemicals and antioxidants, but many of us do not realize that whole grains are often an even better source of these key nutrients. Most of the antioxidants are found in the germ and the bran of a grain. Indeed, whole grains are a good source of B vitamins, vitamin E, magnesium, iron and fiber as well as other valuable antioxidants not found in some fruits and vegetables.
Recommendations on Whole Grains
Whole grains have been shown to reduce the risk of heart disease by decreasing cholesterol levels, blood pressure and blood coagulation. Whole grains have also been found to reduce the risks of many types of cancer. They may also help regulate blood glucose in people living with diabetes. (more…)

Spice up your health with a curry

vanhal — Mon, 19 Mar 2007 19:47:30 +0000

It’s time to set the record straight about the oft-maligned traditional Indian curry.
If you thought that curries, and spicy foods in general, weren’t exactly high up the list of healthy mealtime options, then you’re in for a pleasant surprise! A welter of evidence exists, which suggests that spicy foods, consumed in moderation, are actually good for you, both body and soul.
In an article entitled “Spices for a healthy diet”, Dr Milind Jani explains how “spices have been used in traditional Indian cooking from ancient times, both to stimulate the senses and for their medicinal value”. It has even been claimed that spicy dishes (as opposed to bland foods) can help reduce depression and anxiety, detoxify the body, stimulate kidney and liver function, and even protect us from serious illnesses such as Alzheimer’s, all thanks to their natural biochemical ingredients. (more…)

Coping with Holiday Binges

vanhal — Thu, 15 Mar 2007 11:28:37 +0000

Holiday binges. It starts with the chocolates, sweets and snacks of Christmas Day and New Year and continues all the way to the chocolate bunnies of Easter. Those bite-size chocolate bars and mini mince pies look so inviting. Just one won’t hurt, will it? But it sets off a binge and you can’t stop until the whole lot is gone. Then comes the guilt. Why are we so powerless against those sweet little bits of chocolate-coated comfort?One theory is that carbohydrates stimulate serotonin production and thus eating them is an attempt to self-medicate depression. Studies focused on this link do seem to back this up. High carbohydrate meals raise serotonin while fatty or protein rich meals tend to lower it. The type of carbohydrate chosen seems to be based upon its glycaemic index, or how high it causes blood sugar levels to peak. The higher glycaemic index carbohydrates like sugar and refined cereals have a greater effect on serotonin than starchy, lower glycaemic index foods like whole grain cereals. (more…)

Winter warming cinnamon and ginger

vanhal — Tue, 13 Mar 2007 10:53:19 +0000

There are some spices that put a little fire in your belly and some that fire up your healt. Cinnamon and ginger have well-researched health benefits combined with a welcome winter warming effect. While normally reserved for Oriental cooking, these can be combined beautifully with pork for a seasonal roast with a healthy difference. Cinnamon is a fragrant, sweet and warm spice to use during the winter months. The bark of the cinnamon tree has a long history as a medicine. It is an anti-inflammatory that also qualifies as an anti-microbial and has been studied for its ability to help stop the growth of bacteria, which is helpful during the cold season, as well as the commonly problematic yeast candida albicans. In addition, it has been promisingly assessed for its ability to help control blood sugar levels, aid irritable bowel syndrome, boost brain activity and lower high cholesterol levels.

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Eat your way to a ripe old age

vanhal — Tue, 13 Mar 2007 10:36:24 +0000

It’s a fact of life that as we get older we tend to eat less - and sometimes less well.
Older people tend to be less active than their younger counterparts and their bodies adapt and adjust the amount of food they need accordingly.
Even though you are eating less it is important to select foods which do you the maximum amount of good. “Naughty” treats such as cream cakes and chocolate are fine every now and again, but make sure you are having portions of the correct nutrients every day.
You may find it difficult to tolerate the meals you used to eat and not be able to face such large portions. Try having smaller meals more often and have nutritious snacks in between if you feel peckish. Also make sure you drink plenty of liquids, especially water.
It’s also important to eat regularly - at least three times a day. You might not always feel like cooking but it’s quite OK to have more tinned, chilled and frozen ready-prepared meals. Always make sure you heat chilled and frozen food until it’s piping hot all the way through.
Stock up your freezer and store cupboards, or ask a relative or friend to shop for you, in case the weather turns bad and you are unable to go out. You might be eating less because you’re finding it more difficult to buy or prepare food.
According to the expert nutritionists at the Food Standards Agency, these are the foods you need a regular intake of to keep you as fit and healthy as possible. (more…)