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Thread: All About Food

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    Default All About Food

    Apple Cider Vinegar Cures



    Apple Cider Vinegar, that wonderful old-timers home remedy, cures more ailments than any other folk remedy -- we're convinced! From the extensive feedback we've received over the past 8 years, the reported cures from drinking Apple Cider Vinegar are numerous. They include cures for allergies (including pet, food and environmental), sinus infections, acne, high cholesterol, flu, chronic fatigue, candida, acid reflux, sore throats, contact dermatitis, arthritis, and gout. One reader reported that a shot of ACV saved him from going to the emergency room for heart pain. Apple Cider Vinegar also breaks down fat and is widely used to lose weight. It has also been reported that a daily dose of apple cider vinegar in water has high blood pressure under control in two weeks!


    Apple Cider Vinegar is also wonderful for pets, including dogs, cats, and horses. It helps them with arthritic conditions, controls fleas & barn flies, and gives a beautiful shine to their coats!


    If you can get over the taste of apple cider vinegar, you will find it one of the most important natural remedies in healing the body. As a wonderful side effect of drinking apple cider vinegar every day, we've discovered that it brings a healthy, rosy glow to one's complexion! This is great news if you suffer from a pale countenance.


    More @ http://www.earthclinic.com/Remedies/acvinegar.html


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    That is so true. I use the Raw Organic Apple Cider Vinegar. As a matter of fact I had to use it for my throat a couple of days ago, worked great alhamdulilah.
    "The strong is not the one who overcomes the people by strength, but the strong is the one who controls himself while in anger." (Sahih Al Bukhari Vol 8. No.135)

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    Eat Cheese to Stay Slim

    SELF.com
    By Lucy Danziger, SELF Editor-in-Chief - Posted on Sun, Dec 20, 2009, 1:59 am PST

    I don't know about you, but I've never met a cheese I didn't like. Parmesan, cranberry Brie or anything in between, I'm basically a cheeseaholic. So I was particularly excited to find out that my favorite nibble can actually help keep me slim. That's right—women who ate an ounce of full-fat cheese every day gained fewer pounds over time than those who didn't, according to a study in The American Journal of Clinical Nutrition. Turns out whole-fat dairy may stoke your metabolism because it contains conjugated linoleic acid. To harness these health properties, each day savor a single ounce (about the size of your thumb) of one of the cheese whizzes below.

    Make goat cheese your go-to spread
    Your 1-ounce portion has 76 calories, 6 grams of fat (4 g saturated) and 5 g filling protein, so it curbs munchies. Bonus: Traces of copper in goat cheese stoke your immune system. Have goat cheese in place of mayo on a sandwich or in a wrap, mix it with chopped nuts and dried fruit to create a nutritious schmear for whole-grain toast or crackers, or spread it on a pizza crust, as in this tasty Artichoke, Goat Cheese and Chicken Pizza.

    Sprinkle Parmesan on veggies
    Reason to keep your grater handy: a serving of Parmesan has nearly as much calcium as a glass of milk, and 10 g protein. Add a shower of the white stuff to green beans, salad or enjoy some fluffy, golden Parmesan rolls with your dinner.

    Melt some cheddar
    Upgrade from a slice of American to this sublimely meltable favorite and you'll get 6 percent more calcium. It's terrific on burgers, tacos and grilled cheese, but if you're looking for something different, try these Pinto Bean & Cheddar Patties.

    Snack on Monterey Jack
    This mellow fromage and its spicy cousin, pepper Jack, deliver 20 percent of your daily requirement of calcium and 6 g protein in a single 110-calorie ounce. Have a couple bites with grapes or apple slices as an afternoon snack or enjoy it in a Mexican dish.

    Add ricotta to pasta (and more).
    Mangia, mangia! The cheese of choice of Italian grandmothers everywhere should be yours, too—even full-fat ricotta has just 49 calories per ounce. Add it to your pasta at dinner or spoon a dollop over fresh berries, then sprinkle with nuts and drizzle with honey for a sweet and filling breakfast.

    Stuff a sandwich with provolone
    Want to instantly upgrade your lunch? One slice of provolone delivers 21 percent of your daily requirement for calcium, as well as bone-building minerals phosphorus and selenium, for 100 calories and 7 g fat (5 g saturated). Savor some in these Turkey Paisano Sandwiches with Fig-&-Black Olive Vinaigrette. Bonus: Firm cheeses like provolone tend to have less lactose, making them tasty options for those who are lactose-sensitive.

    Fold mozzarella into omelets
    For a nutritious breakfast, add mozzarella to your morning meal. A 1-ounce serving delivers 22 percent of your daily calcium for 85 calories and 6 g fat (4 g saturated). Try it at lunch, too, in a Grilled Vegetable & Mozzarella Panini.

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    Default The 7 foods experts won't eat

    The 7 foods experts won't eat

    http://shine.yahoo.com/channel/healt...nt-eat-547963/


    How healthy (or not) certain foods are—for us, for the environment—is a hotly debated topic among experts and consumers alike, and there are no easy answers. But when Prevention talked to the people at the forefront of food safety and asked them one simple question—“What foods do you avoid?”—we got some pretty interesting answers. Although these foods don’t necessarily make up a "banned” list, as you head into the holidays—and all the grocery shopping that comes with it—their answers are, well, food for thought:

    1. Canned Tomatoes


    The expert: Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A

    The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people's body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. "You can get 50 mcg of BPA per liter out of a tomato can, and that's a level that is going to impact people, particularly the young," says vom Saal. "I won't go near canned tomatoes."

    The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe's and Pomi.

    2. Corn-Fed Beef


    The expert: Joel Salatin, co-owner of Polyface Farms and author of half a dozen books on sustainable farming

    The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. More money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. "We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure," says Salatin.

    The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers' markets, and nationally at Whole Foods. It's usually labeled because it demands a premium, but if you don't see it, ask your butcher.

    3. Microwave Popcorn


    The expert: Olga Naidenko, PhD, a senior scientist for the Environmental Working Group,

    The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. "They stay in your body for years and accumulate there," says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

    The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.

    4. Nonorganic Potatoes


    The expert: Jeffrey Moyer, chair of the National Organic Standards Board

    The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes—the nation's most popular vegetable—they're treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they're dug up, the potatoes are treated yet again to prevent them from sprouting. "Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won't," says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). "I've talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals."

    The solution: Buy organic potatoes. Washing isn't good enough if you're trying to remove chemicals that have been absorbed into the flesh.

    5. Farmed Salmon


    The expert: David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany and publisher of a major study in the journal Science on contamination in fish.

    The problem: Nature didn't intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. "You can only safely eat one of these salmon dinners every 5 months without increasing your risk of cancer," says Carpenter, whose 2004 fish contamination study got broad media attention. "It's that bad." Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.

    The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it's farmed. There are no commercial fisheries left for wild Atlantic salmon.

    6. Milk Produced with Artificial Hormones


    The expert: Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society

    The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers. "When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract," says North. As it turns out, the casein in milk protects most of it, according to several independent studies. "There's not 100% proof that this is increasing cancer in humans," admits North. "However, it's banned in most industrialized countries."

    The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products.

    7. Conventional Apples


    The expert: Mark Kastel, former executive for agribusiness and codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods

    The problem: If fall fruits held a "most doused in pesticides contest," apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don't develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it's just common sense to minimize exposure by avoiding the most doused produce, like apples. "Farm workers have higher rates of many cancers," he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson's disease.

    The solution: Buy organic apples. If you can't afford organic, be sure to wash and peel them first.

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    Great info! Surprise to hear about potatoes but not about the milk and other things...It's time to go organic as much as one can.

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    Excellent info

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    Default Brain Foods That Help You Concentrate

    Ginseng, Fish, Berries, or Caffeine?

    Listen to the buzz about foods and dietary supplements and you'll believe they can do everything from sharpen focus and concentration, to enhance memory, attention span, and brain function.


    But do they really work? There's no denying that as we age chronologically, our body ages right along with us. The good news is that you can increase your chances of maintaining a healthy brain -- if you add "smart" foods and beverages to your diet.




    Caffeine Can Make You More Alert

    There's no magic bullet to boost IQ or make you smarter -- but certain substances, like caffeine, can energize and help you focus and concentrate. Found in coffee, chocolate, energy drinks, and some medications, caffeine gives you that unmistakable wake-up buzz -- though the effects are short term. And more is often less: Overdo it on caffeine and it can make you jittery and uncomfortable.


    Sugar Can Enhance Alertness

    Sugar is your brain's preferred fuel source -- not table sugar, but glucose, which your body metabolizes from the sugars and carbohydrates you eat. That's why a glass of something sweet to drink can offer a short-term boost to memory, thinking processes, and mental ability.


    Consume too much, however, and memory can be impaired -- along with the rest of you. Go easy on the sugar so it can enhance memory, without packing on the pounds.



    Eat Breakfast to Fuel Your Brain

    Tempted to skip breakfast? Studies have found that eating breakfast may improve short-term memory and attention. Students who eat breakfast tend to perform significantly better than those who don’t. Foods at the top of researchers' brain fuel list include high-fiber whole grains, dairy, and fruits. Just don't overeat; researchers also found high-calorie breakfasts appear to hinder concentration.


    Fish Really is Brain Food

    A protein source associated with a great brain boost is fish -- rich in omega 3 fatty acids, essential for brain function and development. These healthy fats have amazing brain power: higher dietary omega 3 fatty acids are linked to lower dementia and stroke risks; slower mental decline; and may play a vital role in enhancing memory, especially as we get older.


    For brain and heart health, eat two servings of fish weekly.


    Add a Daily Dose of Nuts and Chocolate

    Nuts and seeds are good sources of the antioxidant vitamin E, which is associated with less cognitive decline as you age. Dark chocolate also has other powerful antioxidant properties. And it contains natural stimulants like caffeine, which can enhance focus and concentration.


    Enjoy up to an ounce a day of nuts and dark chocolate to provide all the benefits you need without excess calories, fat, or sugar.


    Add Avocados and Whole Grains

    Every organ in the body depends on blood flow, especially the heart and brain. Eating a diet high in whole grains and fruits like avocados can reduce the risk of cardiovascular disease and lower bad cholesterol. This reduces your risk of plaque buildup and enhances blood flow, offering a simple, tasty way to fire up brain cells.


    Whole grains, like popcorn and whole wheat, also contribute dietary fiber and vitamin E. Though avocados have fat, it's the good-for-you, monounsaturated fat that contributes to healthy blood flow.





    Blueberries Are Super Nutritious

    Research in animals shows that blueberries may help protect the brain from the damage caused by free radicals and may reduce the effects of age-related conditions such as Alzheimer's disease or dementia. Studies also show that diets rich in blueberries significantly improved both the learning and muscle function of aging rats, making them mentally equivalent to much younger rats.


    Benefits of a Healthy Diet

    It may sound trite but it's true: If your diet lacks essential nutrients, it can decrease your ability to concentrate. Eating too much or too little can also interfere with your ability to focus. A heavy meal may make you feel lethargic, while too few calories can result in distracting hunger pangs.


    Benefit your brain: Strive for a well-balanced diet full of a wide variety of healthy, wholesome foods.


    Vitamins, Minerals, and Supplements?

    Store shelves groan with supplements claiming to boost health. Although many of the reports on the brain-boosting power of supplements like vitamins B, C, E, beta-carotene, and magnesium are promising, a supplement is only useful to people whose diets are lacking in that specific nutrient.


    Researchers are cautiously optimistic about ginseng, ginkgo, and vitamin, mineral, and herb combinations and their impact on the brain.
    Check with your doctor.


    Get Ready for a Big Day

    Want to power up your ability to concentrate? Start with a meal of 100% fruit juice, a whole grain bagel with salmon, and a cup of coffee. In addition to eating a well-balanced meal, experts also advise:

    • Get a good night's sleep.
    • Stay hydrated.
    • Exercise to help sharpen thinking.
    • Meditate to clear thinking and relax.


    http://www.webmd.com/add-adhd/slides...ou-concentrate

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    Default Worst Free Restaurant Foods

    The Worst "Free" Restaurant Foods in America

    Imagine you’re out shopping for a new car. You arrive at the dealership and find dozens of choices, at a variety of prices. But this particular car dealer has a special bargain for you: He’s got a two-door sitting in his back lot, and just for setting foot in his dealership, he’s willing to give it to you, for free. Free! No charge! Is that a bargain, or what?

    There’s only one hitch: It’s a ’74 Gremlin, and it hasn’t run in 25 years. In fact, its engine is so rusted out, it can never run. But if you’re willing to haul it home, it can sit in your front yard forever, collecting pigeon poo, and it won’t cost you a dime. Great deal, right?

    No? Hauling home someone else’s useless junk doesn’t appeal to you? Well, this is the kind of deal most of us accept almost every time we eat at a restaurant. Your favorite chains know that people love the word “free,” so they’re willing to give you plenty of free stuff—except that stuff is, for the most part, worthless. It’s the nutritional equivalent of a rusted out Gremlin, but instead of cluttering up your front yard, it’ll be cluttering up your front porch, just above your belt buckle.

    And because it's free, we come back for more. That leads to bigger profits for the restaurants and bigger bellies for us. Doesn't sound like such a great deal now, does it? To help you recognize the nutritional garbage, here are most frightening freebies at America's favorite restaurants. Leave these junkers on the trash heap where they belong.

    #8: WORST "FREE" BREADSTICK


    Fazoli’s Garlic Breadsticks (1 breadstick)

    150 calories
    7 g fat (1.5 g saturated)
    290 mg sodium
    20 g carbohydrates

    These free, unlimited breadsticks are the foundation of any visit to Fazoli’s. They're also the foundation of a blood sugar spike and carbohydrate coma. If you casually nibble these throughout the course of a meal, you could easily put three of them away. In that case, you've just taken in 450 calories—an entire meal on top of your 800-calorie Chicken Carbonara. Eat any more than that and you'll end up doughier than Fazoli's oven. Breadsticks are like appetizers in that we rarely recognize their full fat-making impact.

    #7: WORST "FREE" BISCUIT


    Red Lobster Cheddar Bay Biscuits (1 biscuit)

    150 calories
    8 g fat (2.5 g saturated fat)
    350 mg sodium
    16 g carbohydrates

    Red Lobster's iconic biscuits are complimentary with any entrée, and as long as you keep eating, your server will keep bringing. Red Lobster’s website boasts that 395 million are doled out every year—that's more than one biscuit for every man, woman, and child in America. And if you eat just two alongside your Parrot Isle Jumbo Coconut Shrimp, your meal balloons to the caloric equivalent of more than a half-dozen Krispie Kreme glazed doughuts. What's especially sad about this is that Red Lobster is among the healthiest restaurant chains in the country, so these biscuits are a stain on an otherwise decent menu.

    #6: WORST “FREE” DIPPING SAUCE


    Papa John’s Special Garlic sauce (1 container, 28 g)

    150 calories
    17 g fat (3 g saturated)
    310 mg sodium

    Between the fatty toppings and oversized crusts, pizza faces many nutritional obstacles. What it doesn't need is a ramakin of oil to go alongside every order, yet Papa John's will happily hand over this "garlic" sauce with every pizza it serves. Every calorie in this sauce comes from fat, and we're not talking olive oil here. The first two ingredients are fully and partially hydrogenated oils. Add to that 14 other difficult-to-pronounce ingredients and you have one nefarious dipping sauce.

    #5: WORST “FREE” “HEALTHY” BREAD

    Cosi Etruscan Whole Grain Flatbread (1 piece)

    235 calories
    2 g fat (0 g saturated)
    72 mg sodium

    Let's be fair: This isn't terrible bread. It has 3 grams of fiber and 9 grams of protein. What is terrible is that it comes alongside every salad, and Cosi's salads don't need the extra 235 calories. Say you order a standard Cobb salad. That's 713 calories, a big meal, but you can offset it with a smaller dinner. Now add to that a side of Flatbread and suddenly you're at 948 calories. A lunch that size makes it difficult to stay within your caloric means for the day. The point is, you don't need the extra calories to make a full meal. There's no harm in politely declining.

    #4: WORST "FREE" BREAKFAST


    Denny's Unlimited Pancake Stack, Buttermilk Pancakes with Maple-Flavored Syrup (2 pancakes)

    473 calories
    4 g fat (0.5 g saturated)
    1,196 mg sodium
    103 g carbohydrates

    While I fully endorse eating breakfast—after all, a study in the American Journal of Clinical Nutrition found that the average waistline of breakfast eaters is nearly 2 inches smaller than those who skip—this breakfast is far more likely to increase your waist. Just two buttermilk pancakes will cost you more calories than four full servings of Breyers Smooth & Dreamy Dark Chocolate Velvet ice cream. And if you go for double or triple that, you’ve ruined your diet for the day without paying one extra dime. Denny's PR material boasts about the “value” of this meal, but if you're among those who value your body, steer clear of this endless stack of pancakes.

    #3: WORST "FREE" SALAD


    Olive Garden Bottomless Salad Garden-Fresh Salad (1 serving with dressing)

    350 calories
    26 g fat (4.5 g saturated)
    1,930 mg sodium
    22 g carbohydrates

    Olive Garden's salad may be the most concerning of all free foods. Loading up on greens seems like a smart way to blunt your appetite before the pasta hits the table, but as it turns out, eating a couple bowls of this salad will saddle you with a full 700 calories—more than you should be eating over the entire course of your meal. What's more, Olive Garden hands out free breadsticks, and at 150 calories apiece, they make it very easy to rack up nearly 1,000 calories before your meal arrives. But perhaps the most shocking thing about this salad is the sodium. Each bowl has more than most people should consume in an entire day. The good news? You can cut out about 75 percent of that sodium by eschewing the dressing in favor of oil and vinegar.

    #2: WORST “FREE” KIDS DESSERT


    Friendly’s Kids Peanut Butter Cup Friend-Z

    860 calories
    45 g fat (18 g saturated)
    71 g sugars

    Friendly’s has a philosophy that every meal should end with ice cream, so when your child orders a lunch or dinner, the dessert comes free. And these are no small desserts—8 of the 10 exceed 400 calories. The worst among them is the Peanut Butter Cup Friend-Z, a small bucket of hot fudge sauce and Reese’s Peanut Butter Cups churned into soft serve ice cream. The Friend-Z has four times more calories than an actual package of Reese’s. So say your child orders a crispy chicken Wrap It Up Wrap with Waffle Fries, and for a beverage (which is also free) she orders strawberry milk. Meal total so far: 1,770 calories. You’re hesitant to order dessert, but what the heck. It’s free, right? So you tack on a Friend-Z. The grand total for your child’s meal is 2,630 calories. That’s about 1,000 more than an active 8-year-old needs in an entire day, and it’s a foundation for habits that could lead to a lifetime struggle with food and body weight.

    THE #1 WORST “FREE” RESTAURANT FOOD


    Olive Garden Fettuccine Alfredo Never Ending Pasta Bowl

    1,110 calories
    64.5 g fat (38.5 g saturated)
    845 mg sodium

    Here’s the deal: You pay for the first bowl, and every subsequent bowl is on Olive Garden. Eat as many as you like. Think of it as trough-style eating—the same thing farmers rely on to fatten up livestock. But not even livestock take in such heavy loads of fat. Thanks to the unrestrained use of oil, butter, cheese, and cream, each bowl of this pasta harbors nearly two full day’s worth of saturated fat. Let’s do the math. Say you wolf down two-and-a-half bowls before you wave the white napkin of defeat. You’ve just taken in enough saturated fat to meet the daily limit for a full table of five.

    Now get this: For an extra $2.95, you can top each of these bowls with Italian sausage. Now your two-and-a-half bowl binge weighs in at 3,475 calories (nearly twice what most people need in a day), 4,313 milligrams sodium (three times the amount most people need in a day), and 116.5 grams saturated fat (nearly six times your daily limit). Hope you packed some bigger pants, because you’re going to need them.

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    Default 5 Mistakes You're Making With Your Scrambled Eggs

    5 Mistakes You're Making With Your Scrambled Eggs

    By Danielle Walsh - Oct 24, 2011


    They're an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What's supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It's okay; most people don't know how to properly scramble an egg. And it's no wonder--there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.


    1.
    "Don't be wimpy with your eggs. Whisk well and be vigorous about it--you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan; don't whisk and let mixture sit (it deflates)." -- Kay Chun, Deputy Food Editor

    2.
    "Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." -- Mary-Frances Heck, Associate Food Editor

    3.
    "Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." -- Hunter Lewis, Food Editor

    4.
    "Don't overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don't, there will be a rotten clean-up job in your future." -- Janet McCracken, Deputy Food Editor

    5.
    Ditch that fork! Scramble your eggs with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks.


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    Default SDA Food Pyramid is Out, Food Plate is In

    USDA Food Pyramid is Out, Food Plate is In

    By Lisa Collier Cool - Jun 01, 2011

    A two-decade old icon of healthy eating--the food pyramid—is now ancient history. In what the US Department of Agriculture calls a “monumental effort” to improve the nation’s diet amid the obesity epidemic, the government has dished up a new plate-shaped graphic with massive fanfare from the Obama administration.

    The new symbol, which is accompanied by a new website, reportedly cost $2 million to develop. You’ll see the plate everywhere—restaurants, grocery stores, schools, workplaces and online— since the government hopes it will soon become as familiar as the pyramid, recognized by more than 80 percent of Americans. The White House is spearheading the launch of the icon, aimed at boosting awareness of new federal dietary guidelines issued in January. The easy-to-understand graphic augments Michelle Obama’s Let’s Move anti-obesity initiative.

    What does the plate symbolize?

    The icon, which resembles a pie chart or pizza, is sliced into four colorful wedges to illustrate the amounts of each food group—fruits, vegetables, grains and protein--the USDA advises. Half of the plate is covered with fruits and vegetables, the cornerstones of a healthy diet. According to the NY Times, a smaller circle next to the plate represents dairy products, such as a glass of low-fat milk. The idea is to suggest that what we put on our plate makes a key difference to health.

    What’s behind the symbol swap?

    Introduced in 1992, the food pyramid sparked controversy, with the meat and dairy industries contending that it stigmatized their products by placing them near the top (foods to eat in smaller portions). A 2005 update called MyPyramid, issued with the motto, “Steps to a Healthier You,” showed a stick figure climbing the pyramid, which was redesigned with a jumble of food images at the base. Nutritionists deemed the 2005 version confusing and all but useless since it didn’t provide visual guidance on how much of each food to eat.

    What’s the government’s new dietary advice?

    The USDA has developed six steps to healthy eating to be released along with the food plate icon:

    · Make half your plate fruits and vegetables. Eating more of these foods can save your life. A study of more that 313,000 men and women reported earlier this year that for each extra serving of these fruits and vegetables people ate daily, risk of fatal cardiovascular disease shrank by four percent. People who ate at least eight 2.8-ounce servings a day had a 25 percent lower risk than those who consumed fewer than three portions. Eating more fruits and vegetables helps you slim down, since these nutrient-rich, low-cal foods are filling.

    · Avoid supersized portions. One simple trick that helps with portion control is to use smaller plates. 12-inch plates are now commonplace—and a factor in the obesity epidemic. Switching to an 8-inch plate could help shrink your waistline and risk for chronic diseases.

    · Enjoy tasty meals, but eat less. An ongoing study of Okinawans, who have one of the world’s highest rates of people living to age 100 and beyond, reveals a key factor in why they live so long: the cultural practice of “hara hachi bu,” only eating until they feel 80 percent full.

    · Switch to low-fat or fat-free dairy products. You’ll get the calcium and vitamin D (in fortified products) that you need to maintain strong bones with fewer calories.

    · Read labels and pick foods with less sodium. While the government urges shaking the salt habit, there’s now medical debate about how helpful this is for people without high blood pressure—a disorder that affects one in three American adults. In May, a study published in Journal of the American Medical Association reported that healthy people who consume the least sodium don’t have any heart-health advantage over those who eat the most. However, the findings are controversial and some nutritionists question the methodology.

    · Quench thirst with water instead of sweet drinks. Not only are sugary beverages fattening, but a recent study linked them to 14,000 new cases of heart disease, 75,000 new cases of type 2 diabetes, and 7,000 premature deaths over the past decade. What’s more, swigging just two sugary drinks a day hikes diabetes risk by 26 percent—an excellent reason to shun soda and wash down your next meal with a cool, refreshing glass of water.


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    Nutritional coup: 'My Plate' replaces USDA food pyramid

    The USDA and Michelle Obama team up to launch a new nutritional diagram. Obama says 'My Plate' should help Americans visualize what they need to eat better than the food pyramid did.

    By Mark Trumbull - June 2, 2011

    Goodbye food pyramid, and hello "My Plate."

    The US Department of Agriculture, with an assist from first lady Michelle Obama, launched a new visual guide designed to help Americans have balanced diets in an era of high concern about obesity among adults and children.

    As familiar as the food pyramid has been to generations of Americans, the USDA and the US surgeon general decided that a chart shaped like a dinner plate would better serve as a dietary guide.

    "The new icon is simple and easy to understand, with more emphasis placed on fruits and vegetables," Surgeon General Regina Benjamin said in a statement released Thursday. "This new tool can be a fun way to help individuals and families make healthier meal choices."

    The plate-shaped diagram, essentially in the form of a pie chart, may give Americans an easier way to envision a mix of food groups on plates or in bowls.

    "As a mom, I can already tell how much this is going to help parents across the country," said Mrs. Obama in helping to launch the chart. "When mom or dad comes home from a long day of work, we're already asked to be a chef, a referee, a cleaning crew. So it's tough to be a nutritionist, too. But we do have time to take a look at our kids' plates."

    The food groups have been rearranged in an effort at user-friendly design. Dairy products, although considered an important food group, have been moved to the side in a round circle evocative of a glass of milk. The image of a fork sits handily to the left of the "central plate."

    The image may give dairy products too little play. The USDA recommends about three cups of dairy products a day for most people, the same as the recommended amount of vegetables. In the new iconography, vegetables look bigger. And some people may focus more on the plate than on that cup of dairy on the side.

    The new chart leaves out a couple of elements seen in recent year's on the pyramid: A small separate category for fats and oils, and an image of a person climbing (on the old pyramid) to symbolize physical exercise alongside eating.

    A website called choosemyplate.gov provides more detailed guidance on the diet advice behind the new chart. Oils, it turns out, "are NOT a food group, but they provide essential nutrients." Recommended amounts of specific food groups differ a bit depending on whether the eater is a child, man, or woman.

    The website offers tools to help people develop menu plans. A handy list reminds people of all the wonderful items classified as "vegetables." Sure, carrots and tomatoes qualify, but the list might encourage adventuresome families to forage in mustard greens, acorn squash, or bok choy.

    A Brookings Institution study last year said that about one-third of adult Americans are obese and another one-third are overweight, challenges that carry significant costs in health and reduced economic productivity.


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    Balancing Calories

    · Enjoy your food, but eat less.
    · Avoid oversized portions.

    Foods to Increase


    · Make half your plate fruits and vegetables.
    · Make at least half your grains whole grains.
    · Switch to fat-free or low-fat (1%) milk.

    Foods to Reduce


    · Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers.
    ·Drink water instead of sugary drinks.


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    PYRAMID IS OUT!





    PLATE IS IN!






  14. #14
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    Default How Clean Are Bagged Salads?

    How Clean Are Bagged Salads?

    By Lori Bongiorno – Nov 29, 2011


    Packaged salads are certainly convenient, but they’re not nearly as clean as their "pre-washed" and "triple-washed" labels suggest.
    Ready Pac Foods recently recalled more than 5,000 cases of bagged greens in 15 states because E. coli bacteria showed up in tests. Consumer Reports’ tests found bacteria “that are common indicators of poor sanitation and fecal contamination” in many of the packaged salad greens it tested last year.

    No one is suggesting that you stop eating salad. Just take some of the precautions below to make sure you're eating the safest greens possible:

    • Always wash salad greens, even if the bag says "prewashed" or "triple-washed." Rinsing won't remove all the bacteria, according to Consumer Reports, but it may remove residual soil. Washing with plain water works as well as anything else, says Nestle. There's no need to use detergent, vinegar, or special produce washes.
    • Buy packaged greens as far from their expiration date as possible. In the tests, Consumer Reports found that many packages with higher bacteria levels were one to five days before their use-by date.

      Packages of salad that were six to eight days away from expiration date fared better, according to Consumer Reports. (It's also interesting to note that many of the packages with the highest amounts of bacteria contained spinach.)
    • Choose fresh greens over packaged when you can. Bagging changes the environment in ways that might promote bacterial proliferation, says Nestle. A fresh, whole head of lettuce is usually less expensive than a bag of lettuce too.

      Buying local may offer extra protection since greens tend to be fresher so their bacteria haven't had as long an opportunity to multiply, Nestle notes, and this ought to reduce the risks of centralized contamination. However, in the Consumer Reports tests, it didn't make a difference if greens were organic or if the greens were packaged in plastic clamshells or bags.


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    Default Soaring BPA Levels Found in People Who Eat Canned Foods

    Soaring BPA Levels Found in People Who Eat Canned Foods

    November 23, 2011


    Eating canned food every day may raise the levels of the compound bisphenol A (BPA) in a person's urine more than previously suspected, a new study suggests.

    People who ate a serving of canned soup every day for five days had BPA levels of 20.8 micrograms per liter of urine, whereas people who instead ate fresh soup had levels of 1.1 micrograms per liter, according to the study. BPA is found in many canned foods — it is a byproduct of the chemicals used to prevent corrosion.

    When the researchers looked at the rise in BPA levels seen in the average participant who ate canned soup compared with those who ate fresh soup, they found a 1,221 percent jump.

    "To see an increase in this magnitude was quite surprising," said study leader Karin Michels, an associate professor of epidemiology at the Harvard School of Public Health.

    The levels of BPA seen in the study participants "are among the most extreme reported in a nonoccupational setting," the researchers wrote in their study. In the general population, levels have been found to be around 1 to 2 micrograms per liter, Michels said.


    The study noted that levels higher than 13 micrograms per liter were found in only the top 5 percent of participants in the National Health and Examination Survey, which is an ongoing study conducted by the Centers for Disease Control and Prevention.

    "We are concerned about the influence of [hormone-disrupting] chemicals on health in general, and BPA is one of them," Michels told MyHealthNewsDaily.

    The study is published online today (Nov. 22) in the Journal of the American Medical Association.

    Soup for lunch


    The study included 75 people, whose average age was 27. One group of participants ate 12 ounces of fresh soup every day at lunchtime, while the other ate the same amount of canned soup each day. Urine samples were collected from the participants on the fourth and fifth days of the study.

    BPA was detected in 77 percent of people who ate the fresh soup, and all of the people who ate the canned soup, according to the study.

    Only a few studies had previously looked at BPA levels from eating canned foods, and those relied on asking people how much of the food they usually eat comes from cans, Michels said. The new study was the first in which researchers randomized participants to eat a small serving of canned food or fresh food, and measured the resulting difference in their urine BPA levels, she said.
    "We've known for a while that drinking beverages that have been stored in certain hard plastics can increase the amount of BPA in your body. This study suggests that canned foods may be an even greater concern, especially given their wide use," said study researcher Jenny Carwile, a doctoral student at Harvard.

    BPA and health


    A 2008 study of 1,455 people showed that higher urinary BPA levels were linked with higher risks of developing cardiovascular disease and diabetes, and abnormal concentrations of certain liver enzymes, even after factors such as age, body mass index and smoking were taken into account.

    And other studies have linked BPA levels in a woman's urine during her pregnancy to health problems in her child.

    It is not known how long the levels of BPA might remain high, according to the study. However, it is also not known whether such a spike, even if it isn't sustained for very long, may affect health, the researchers wrote.

    The study was limited in that all of the participants were students or staff at one school, and a single soup brand (Progresso) was tested, but the researchers wrote that they expected the results to apply to canned foods with a similar BPA content.

    "Reducing canned food consumption may be a good idea, especially for people consuming foods from cans regularly," Michels said. "Maybe manufacturers can take the step of taking BPA out of the lining of cans — some have already done this, but only a few."

    The study was funded by the Allen Foundation, which advocates nutrition research.

    Pass it on:
    Cutting down on the amount of canned food you eat might be a good idea, researchers say.




    comment:

    This does not concern soup only, but every food that comes in a can that people consume. Like corn, garbanzo/chick peas, and other vegetables.







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    States ask baby product companies to avoid BPA

    By LARRY SMITH - 10/13/2008


    HARTFORD, Conn. - Attorneys general from Connecticut, New Jersey and Delaware sent letters Friday to 11 companies that make baby bottles and baby formula containers, asking they no longer use the chemical bisphenol A in their manufacturing because they said it was potentially harmful to infants.

    The Food & Drug Administration has tentatively concluded that BPA is safe based on a review of research, and some manufacturers have already said they would make BPA-free baby bottles.

    But Connecticut Attorney General Richard Blumenthal criticized the FDA for declining to take action after a preliminary study last month drew a possible connection to BPA and risks of heart disease and diabetes.

    "Unfortunately the federal agency, the Federal Food and Drug Administration, has been asleep at the switch, in fact resistant to respecting the scientific evidence that grave harm can result in use of this product," Blumenthal said.

    Scientists are at odds about the risks of BPA. A preliminary study released last month by the Journal of the American Medical Association suggested that adults exposed to higher amounts of the chemical were more likely to report having heart disease and diabetes. The study doesn't provide proof, although its authors said the results deserve scientific follow-up.
    Michael Herndon, an FDA spokesman, said Monday that the agency is continuing to evaluate its risk assessment.

    More than 90 percent of Americans have traces of BPA in their bodies, but the FDA says the levels of exposure are too low to pose a health risk, even for infants and children. Other scientists, however, say BPA has been shown to affect the human body even at low levels.

    The scientific debate about the chemical could last for years.

    In the letters, Blumenthal cites studies that indicate BPA can attach to food in heated containers. "The preventable release of a toxic chemical directly into the food we eat is unconscionable and intolerable," he wrote.

    Letters were sent Friday to baby bottle manufacturers Avent America Inc., Disney First Years, Gerber, Handicraft Co., Playtex Products Inc. and Evenflo Co., and formula makers Abbott, Mead Johnson, PBM Products, Nature's One and Wyeth.

    "Unfortunately the FDA has refused to do anything about it," Blumenthal said Monday. "We're asking the 11 manufacturers to do so voluntarily."

    Jay Highman, president and CEO of Nature's One, who said his company doesn't sell its products in containers that have the chemical, hadn't received the letter by Monday.

    Highman said the containers for his company's dry formulas are BPA-free and only the plastic lids have small traces of substance. Because the lid is discarded before the formula heated in liquid, there is very little chance the chemical will migrate into it, he added.

    "We look forward to responding to the letter when we receive it," Highman said.

    Shannon Jenest, a spokesperson for Philips Avent, parent of Avent America, said the company has not seen the letter and plans to review it carefully upon receipt.

    "Philips Avent offers an entire range of infant feeding products made from a variety of materials, including those which are BPA free," Jenest said. "We are committed to meeting the varying needs of our consumers and we will continue to evaluate our products with this in mind."

    Several states are considering restricting BPA use, and some manufacturers have begun promoting BPA-free baby bottles. St. Louis-based Handicraft, maker of Dr. Brown's baby bottles, says on its Web site that its newest bottles do not contain BPA and urges consumers to check its products for symbols that identify bottles that don't contain the chemical. A message was left with the company seeking comment Monday.

    Some U.S. stores, such as Wal-Mart Stores Inc. and Toys "R" Us, have already said they're phasing out products that contain BPA. The European Union has said BPA-containing products are safe, but Canada's government has proposed banning the sale of baby bottles with BPA as a precaution.

    BPA is used in lightweight, durable plastics. Products include some baby bottles, sippy cups and reusable food and drink containers, such as reusable sports water bottles, Tupperware, compact discs, DVDs, eyeglass lenses and sports safety goggles and helmets.

    BPA is also in epoxy resins used to make paints, adhesives and canned food liners.

    Animal studies have linked BPA with breast, prostate and reproductive system abnormalities and some cancers, but experts disagree on whether it poses health risks for humans.

    The FDA's advice for consumers who want to reduce exposure includes avoiding plastic containers imprinted with the recycling number '7,' as many of those contain BPA, and avoid warming food in such containers, the FDA said.



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    Default Best Sandwich Bread & Peanut Butter

    Taste Test: The Best Sandwich Bread

    We taste-tested dozens of sandwich bread from the grocery store and picked our favorites.

    By Dina Cheney - 9/29/2011



    Best Sweet

    Cinnabon Cinnamon

    "Someone shoved a cinnamon roll into a bag of bread," one taster joked after biting into this "rich, buttery" treat. Laced with cinnamon, the thick, "melt-in-your-mouth" slices would work as an indulgent breakfast—or dessert. Panelists imagined toasting the bread and topping it with cream cheese or apple butter. ($3.33 for 16 ounces, at grocery stores).


    Best Multigrain

    Rudi's Organic Bakery 14 Grain

    The ingredient list reads like a who's who of healthy grains: Barley, quinoa, kamut and amaranth are among those represented. Yet with such a "nutty" flavor and "tender" texture, you'd never peg this as a good-for-you loaf. "This is truly stealth health," one panelist commented after learning the bread is packed with organic ingredients. ($4.39 for 19.6 ounces, at select grocery stores).


    Best White


    Nature's Pride Country White

    "Like the white bread I remember from my childhood—only better," commented one of our tasters. Instead of corn syrup and trans fats, this light, buttery-sweet loaf is made of the same easy-to-pronounce ingredients our grandmothers used: buttermilk, butter, sugar, honey and barley malt. "It's like an airy cloud, and the crust has just enough toothsome bite," raved one panelist. ($3 for 24 ounces, at grocery stores).


    Best Rye

    Alvarado Street Bakery Sprouted Rye Seed

    Want to take your pastrami sandwich to the next level? Pile the meat on this bread, made with sprouted rye seeds and wheat berries. Loaded with dill weed, caraway and celery seeds, this "complex-tasting bread is like a circus of flavors in your mouth!" ($4.14 for 24 ounces, at select grocery stores).


    Best Whole Wheat

    Pepperidge Farm Whole Grain 100% Whole Wheat

    This "earthy" crowd-pleaser with a "crunchy" crust is made with 100 percent whole wheat flour (it's the first ingredient) and boasts 4 grams of dietary fiber per slice. A touch of honey and molasses adds a mild caramel flavor and moistness. Noted one judge, "It doesn't taste dry, like most whole wheat breads do." ($3.84 for 24 ounces, at grocery stores).

    http://www.rachaelraymag.com/food-ho...sandwich-bread
    ________________________________________

    comment:

    This list is compiled by a magazine that doesn't look at the best bread for your health, the taste. The best bread for your health that you should buy is the one that has the most natural ingredients (names you can read without chemistry knowledge) and the least or no additives, processed items, and chemical names.... and no sugar.
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    Taste Test: The Best Peanut Butters

    We taste-tested dozens of peanut butters from the grocery store and online to find our creamy, crunchy and even a bit quirky favorites.

    September 2008


    BEST CREAMY

    Skippy Creamy Peanut Butter

    Velvety smooth, this classic won over tasters with a "rich, buttery" consistency and "slight sweetness." No wonder Skippy sells almost 90 million jars of the stuff each year: As one judge put it, "This is peanut butter perfection." ($2.49 for 16.3 ounces, at grocery stores)


    BEST HONEY

    Nutty's Old Fashioned Peanut Butter, Honey Roasted Crunchy

    If brittle and peanut butter had a child, this "sweet, nutty" concoction would be it. With a "crystallized sugar" texture, Nutty's "tastes like honey-roasted peanuts." It would even "make a great candied topping for ice cream," one judge said. ($6.95 for 12 ounces, nuttyspeanutbutter.com)


    BEST CRUNCHY

    Jif Extra Crunchy Peanut Butter

    Chunky peanut butter fans couldn't contain themselves over this "thick and filling" peanut butter. "It's like having a big bag of peanuts," one taster said. Jif—so named because the manufacturer wanted something easy to say, spell and remember—also scored points for its "smoky, dark-roasted" flavor. ($2.60 for 18 ounces, at grocery stores)


    BEST NATURAL CREAMY

    Koeze Cream-Nut Natural Peanut Butter

    It doesn't get more natural than Koeze—this old-school company makes its peanut butter strictly from Virginia peanuts and sea salt. Tasters were bowled over by its "salty kick" and "fresh peanut" flavor—thanks in part to Koeze's vintage, small-batch roasters and grinders. ($6.29 for 17 ounces, koeze.com)


    BEST NATURAL CRUNCHY

    Smucker's Organic Chunky Peanut Butter

    In 1897, Jerome Monroe Smucker started selling apple butter from the back of a horse-drawn wagon—our tasters were thrilled that he made the switch to peanut butter. Judges loved this "lip-smacking" peanut butter's "salty" taste and "big chunks of nuts." One taster said, "It'd be great stirred into a Thai peanut sauce." ($4.70 for 16 ounces, at grocery stores)



    BEST ODDBALL

    P.B.Loco Raspberry White Chocolate Peanut Butter

    This peanut butter—from a company started by three former lawyers—is all natural, gluten-free and kosher. That doesn't mean it's low on flavor, though. Tasters found the berry-tinged spread "sweet and tangy." As one judge said: "It's like a fresh raspberry tart." ($6.95 for 16 ounces, pbloco.com)


    http://www.rachaelraymag.com/food-ho...peanut-butters
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    Default All About Food

    Taste test: Best ketchup isn't the one you think

    by The_Stir - Jun 9, 2011

    Ketchup is always serious business. But in the summer -- when we're putting it on anything and everything from burgers and hot dogs to brats and grilled chicken -- it's particularly crucial that we're eating the best-tasting condiment on the market.

    That's why here at The Stir we embarked on a blind taste test of 10 ketchup brands to determine which ones had superior tomato flavor and consistency, and which ones were disappointingly watery and bland. The winners and losers will definitely surprise you. Let's dip into the results.

    For our official ketchup taste test, we blindly sampled the following 10 brands (using McDonald's French Fries for dipping) and chose the two best and two worst based on flavor and consistency:



    1. Whole Foods 365 Organic Tomato Ketchup

    2. Whole Foods 365 Ketchup

    3. Generic Tomato Ketchup (Best Yet)

    4. Heinz Tomato Ketchup

    5. Heinz Organic Tomato Ketchup

    6. No Salt Added Heinz

    7. Reduced Sugar Heinz

    8. Sir Kensington Gourmet Scooping Ketchup

    9. Hunt’s Tomato Ketchup

    10. Hunt’s Tomato Ketchup (no salt)



    Admittedly, the majority of our tasters went into the test thinking that best-selling ketchup brand, Heinz, would be the clear winner (and that Hunt's would come in dead last). But guess what: They were wrong. It looks like Heinz has some definite competition, as all of its products ended up somewhere in the middle.

    Best Ketchup: Whole Foods 365 Organic Tomato Ketchup

    This was, hands down, the favorite of the bunch. Tasters said it tasted like fresh pasta sauce but with perfect ketchup consistency. Other descriptors used included: "really nice," "slightly sweet," "perfect consistency," "thick and smooth," "exactly like what I expect ketchup to taste like," and, most tellingly, "yummy."

    Runner-up for Best Ketchup: Generic Tomato Ketchup (Best Yet Brand from D'Agostino Grocery Store)

    The only ketchup in the bunch that contained high fructose corn syrup, the generic ketchup had a lot of fans, too, for its bright tomato flavor. Other reactions included: "medium-thick consistency," "really tasty," "tastes exactly like McDonald's ketchup (this was a good thing)," and, "Is this my beloved Heinz?"

    Worst Ketchup: Hunt’s Tomato Ketchup (No Salt)

    This ketchup disappointed across the board because of its watery consistency and strong, too sweet vinegar taste. Tasters described it as "bland," "way sweet," "thin," "bleh," "yuck," "It reminds me of bad sweet and sour sauce," "tastes artificial," and "bad, as if something had gone bad."

    Runner-up for Worst Ketchup: Whole Foods 365 Tomato Ketchup

    It's interesting that Whole Foods organic brand topped our list, but the regular ketchup was at the bottom. Tasters mostly complained about its strong, smokey flavor. Here were some other comments: "Gross!" "artificial tomato taste," "watery," "yuck," "too sugary," "not thick enough," "vinegary," "tastes like barbecue sauce."

    http://shine.yahoo.com/channel/food/...-think-2495068

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    Dangerous food additives to avoid

    Because my health and health of my family matters, throughout years I’ve looked into several publications and research that have been done regarding food additives, preservatives, artificial sweeteners and colors, and put together table that can be a simple guide to those who prefer to be cautious and who like to have a choice, to decide what to consume. Some of use might be more sensitive to chemicals then others.

    Here is a new printable list with identifying code numbers of the nasty food additives that we should avoid eating. Artificial food preservatives, food colors and flavor enhancers, many of these can be dangerous chemicals added to our food and are known to be linked to Hyperactivity, Attention-Deficit Disorder (ADD), Asthma, Cancer and other medical conditions.

    Where to look for food additives on a product label?


    When buying groceries, these additives are listed (if it’s given by the law) on the food product’s packaging under “INGREDIENTS:” or “CONTAINS:” section, usually next to “Nutrition Information” but the code numbers or names of these additives can be printed on in a small font.

    In my opinion placement of the text can be somewhat hidden or even misleading. Any dangerous additives added in the food, if the product contains any, really should be listed visibly and labeled on the pack for instance as “Nasty Additives“.

    330 and E330 Citric Acid

    How about the Citric Acid E330 or 330? No problem with naturally occurring citric acid. Artificially produced E330 or 330 additive, depending on where or how it is produced with using sulfuric acid, many believe the product might still contain mold and sulfur/sulfites not filtered out completely during the production (Sulfur dioxide and other sulfites (also referred to as sulphites) are among food additives in the list below, under H – A, causing asthmatic and allergic reactions.) For most people sulfites are safe, but for example sensitive aspirin allergies or asthma sufferers can react very severely to sulfites.

    In the year 1953 Sir Hans Krebs received Nobel Prize for physiology medicine for discovering that the Citric acid in metabolic reactions acts as part in series of compounds occurring within physiological oxidation of proteins, carbohydrates and fats and turning them into water and Carbon dioxide. Called Tricarboxylic Acid Cycle or known as the Krebs Cycle which is involved in most metabolic reactions, where the Citric acid plays a major role.

    * The world “krebs” translates to English word “cancer” … and that’s what created the misunderstanding that citric acid 330 – e330 causes cancer. But in fact it does not. However, it could melt your teeth if you kept it in your mouth for long or if you consumed soft drinks a lot. It is organic acid used as additive in foods, in soft drinks, in beer, wine or cheese production, citric acid prevents bacteria growth, it gives the citric/sour flavor, bakers use it, citric acid E330 or 330 is often added to cakes, biscuits, soups, all sorts of sauces, frozen packed and canned food products, sweets, marmalade’s, ice creams … you can find it mentioned on the packaging.

    Codes and names of dangerous food additives


    We use your list of dangerous food additives daily!



    Food additives to avoid …

    … linked to hyperactivity, asthma, cancer – avoid these in your own will in your every day diet!

    If allergic and other reactions to food additives can occur hours and even days later after they are consumed therefore it can be hard for many people to notice these connection links.

    What the MSG additive causes within our brain and to the brain function, not just in children?! Dr. Russell Blaylock neurosurgeon — you’ve got to watch/listen this video/interview about brain-damaging excitotoxin/s and also for what to do to avoid possible problems (where everywhere these additives can, or could, be found? – surprisingly under many various names.) Dr. R. Blaylock’s first book on toxic effect of MSG on human brain “Excitotoxins: The Taste That Kills” was published already in the year 1994! (Updated edition in 1996.) He is author of other very interesting books not only on MSG or aspartame. He’s one smart man. Video from Mar 9, 2012 :


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