How to make a Sour-dough bread with Organic Sprouted flours by www.breadlink.co.uk
Saturday, December 31, 2011
Sunday, December 25, 2011
Weight Loss Detox Diet
Any weight loss plan should start with a healthy diet. Using a weight loss detox diet can help you gain energy, lose pounds and get healthy while you are losing weight. But this is not an extreme diet plan or anything unhealthy. A weight loss detox diet is a no nonsense, healthy way of eating that allows your body to naturally cleanse and detoxify as it was made to do.
The first part of a weight loss detox diet is to include mainly fresh fruits and vegetables in your diet. This is because fresh produce if full of fiber, vitamins, minerals, phytonutrients, antioxidants and other compounds that stimulates digestion, speeds metabolism and adds the nutrition your body needs to stay healthy.
You cannot get these same compounds from a vitamin pill. That's because the nutrients in whole foods are more complex than modern science can replicate. Vitamins, minerals and other compounds work together to complement each other and to ensure that your body gets the proper balance. This is nature's way of making sure you don't overdo it on some nutrients while leaving others out. Eating a variety of fruits and vegetables from different color categories will help you get a diversity of nutrients.
In most weight loss detox diets, you will see the inclusion of mainly raw produce. This is because cooking, even steaming, can harm many of the nutrients and enzymes. Raw vegetables raise metabolism by stimulating digestion. Raw fruits help your body naturally cleanse and detoxify. Adding both to your diet on a regular basis will help you feel more energetic, lighter and help your body lose weight.
Whole grains can complement a healthy weight loss detox diet. They can act as a broom to help sweep your digestive tract. Some have Essential Fatty Acids, a necessary nutrient for healthy skin, hair and even brain. Strive for whole, unprocessed grains when possible. This means in place of white flour, look for whole oats, whole wheat and other whole grains in your breads and cereals. Cook when you can; include foods such as basmati rice, quinoa or amaranth into your daily meals in place of breads, pasta or instant mashed potatoes.
If you eat animal proteins, it is best not to cut them out altogether. However, many of us could benefit by cutting the amount of animal proteins. This is because your body can only digest a certain amount from a meal at a time. This means, if you eat too much protein at once, your body cannot digest so may store it, instead. This leads to fatigue, weight gain and other unhealthy factors.
Keep your proteins lean and varied. Do not eat processed meats, but instead cook your own poultry, fish, lean steak or vegetarian proteins. Other protein sources include sprouts, beans, legumes, nuts and seeds. Experiment with foods you have not tried yet, you might find something you like!
Drink water throughout the day. Make it even more beneficial by adding a squeeze of lemon juice. This helps your body flush waste and toxins that naturally shed as you lose weight. Drinking enough water can help you feel more energized and make weight loss a little easier. Be careful to spread your water throughout the day and do not drink it all at once for best results.
What you don't eat is as important as what you do eat. Try to cut out as many processed foods as possible while on a weight loss detox diet. Highly processed foods have added sugars, fats and chemicals that can sabotage weight loss efforts. In addition, these types of foods can trigger cravings and make you feel worse, not only physically, but mentally.
No matter what weight loss diet you try, be sure to check with your doctor or health professional; especially if you take medications. And once you start a weight loss program, stick with it for at least 30 days so you can see results. A weight loss detox can be a beneficial thing for many people; inform yourself, be persistent and most importantly, be kind to yourself.
Tuesday, December 20, 2011
Cooking Basics-Whole Grains
FitKim.com Cooking Basics Whole Grains Baking Potatoes Red Potatoes Whole Wheat, Corn or Sprouted Tortillas Whole Wheat Pasta Quinoa, Couscous, etc Old Fashioned Oats Brown RiceKimberly Coventry has been researching nutrition and fitness for nearly a decade. During this time, she has completed her Masters Degree in Holistic Nutrition, become a Certified Nutritional Consultant, Certified NASM dotFIT Coach, marathoner, duathlete and triathlete. She has been consulting clients for over five years, and has developed a passion for combining nutrition and fitness. In her spare time, she teaches Indoor Cycling, Sunday school and writes articles. She is featured in the Hometown Journey Magazine on a monthly basis, and has reached Expert Author status for Ezine Articles. She has recently signed on as a Yahoo! Contributing Author, and is excited about the opportunity to share her knowledge and passion. Her upcoming goals are to publish an e-Cookbook and become a Certified Personal Trainer. Her current recipes can be found on MyRecipes.com and Allrecipes.com. She can be contacted at FitKim@yahoo.com for freelance and consulting inquiries. Bonus Article: Mini Meals • I can remember it like it was yesterday. I woke up at 5:30am, got to the office about 6:30am, and worked until 10:30pm at night-Monday through Saturday. I would eat animal crackers and Pepsi One around lunch time, and then fast food for dinner. That's it. I started getting really sick, and couldn't figure out what was ...
Promotion Mattress Warming Pad Top Rated Vacuum For Pet Hair Sale
Saturday, December 10, 2011
Top Sources of Fiber
Fiber is vitally important if you want your digestive system to function properly. While many processed foods have fiber removed, there are many natural sources of fiber that you can easily introduce into your diet.
The top sources of fiber are:
Fruits and vegetables
Fresh fruits and vegetables contain high levels of fiber, which help cleanse your system. While some fruit juices have the fiber removed, home-made smoothies created from whole fruit are a delicious way to increase the amount of fiber in your diet.
Fruits and vegetables also contain natural sugars, which help maintain healthy energy levels.
Whole grains
Swap refined white rice for healthy brown rice to increase your intake of fiber. Oats, barley, rye, buckwheat and quinoa are also good sources of fiber, and all are used in wholegrain bread and cereals.
Nuts and seeds
Flax seeds contain particularly high levels of mucilaginous fiber, which helps bowel function. To get the most from flax seeds, soak them overnight before eating them. You can also drink the water they've been soaking in. Alternatively, dry roasted flax seeds are a tasty source of fiber.
Pulses
Pulses, such as kidney beans, broad beans and garden peas, are high in fiber and protein, both of which are vital if your body is to function properly.
Higher consumption of pulses has been shown to reduce the risk of coronary heart disease.
Sprouted grains
Buying a sprouting set can be a great way to get children interested in healthy eating, as kids are more likely to eat food they have grown themselves.
Lentils, chickpeas, soya beans and rice can all be grown in your own home, using a sprouting kit. You can be sure these are fresh when you eat them and you won't need to worry about any pesticides or other harmful chemicals.
Sprouted grains are also highly versatile. For example, chickpeas are a good source of fiber and make a lovely snack when soaked overnight, while lentils are a base for many delicious soups.
Seaweeds
These are a great source of mucilaginous fiber, which helps cleanse the body of toxins and heavy metals. Seaweeds can be used as a seasoning or as a key ingredient in sushi and stir frys.
Kelp, nori, dulse, arame, kombu and wakame all contain particularly high levels of fiber, so they make a valuable addition to your diet.
A healthy digestive system is vitally important to your overall health. That is why you should increase the levels of fiber you eat - a major step to improving digestive health.
Monday, December 5, 2011
Sprouting Seeds Like a Pro
During our recent skill set seminar in Philadelphia they covered the topic of sprouting seeds. The presenter was very knowledgeable on the issue and I thought I would pass on some of the information which I gained for my readers benefit. Sprouting seeds is a fairly straight forward and simple process. It takes very little of your time and the end result can provide a tasty new treat for your evening salad or your favorite bowl of soup.
The primary task before you is to select a suitable seed to sprout. You have a rather vast choice in this selection, ranging from just about all bean varieties including the popular mung Bean, various grains, an assortment of leafy sprouts such as Alfalfa or Clover, the brassicas, such as Broccoli, Cabbage, Mustard and the ever popular Radish seeds. You can even go a little crazy and do some of the more exotic sprouts such as Garlic, Fenugreek or Onion. Although they may be especially sensitive to the rinsing and draining phase they could be well worth the efforts expended. Lastly, you have the various nuts and pseudo-grains. Almonds, Peanuts, Sunflower and Pumpkin do not like the high humidity and will likely not do well while the small seeds of the Quinoa and Amaranth may be drowned in the water which means you must manually drain these seeds if you wish to grow them.
After purchasing the seeds it is important to remember that proper storage is essential in order to maximize the seeds ability to germinate. These dormant beans, grains and seeds should be stored in a cool, dry, dark location with temperatures between 55 and 70 degrees. The humidity should never exceed 70 percent keeping in mind that the lower humidity is frequently the most desired.
You can generally extend the life of your seeds to their maximum potential by freezing them. This will increase their life span by 4 to 5 times it's usually amount of time. By merely placing them in your kitchen refrigerator you can double their useful span of life. In either case, you will want to avoid any sort of condensation as it would be detrimental to your seeds well-being.
Now, after selecting the seeds which you wish to sprout you will need to prep them. This step is not completely necessary but does help "kick start" the seeds. As you rinse them off cull through them carefully and remove any non-seed pebbles and scrapes. Look for damaged seeds and immediately discard them. Although many of the small seeds may be too small to cull you will discover that anything larger than a radish seed should be inspected for any strange plant parts, pebbles, broken conditions or for weed seeds.
The next step in our procession is the seed soaking phase. Since all your dry seeds exist is a dormant state the act of soaking ends the seeds dormancy and triggers its life cycle. Usually if it is left to the seeds own accord it will develop a young plant which continues the life process of seed-plant-seed relationship.
Different seeds will naturally soak up different amounts of water. A general rule of thumb would be to mix 2 to 3 parts of water to 1 part of seed. The seeds will absorb much of the water as they are soaking in it. You can not provide too much water for the soaking process as the seeds will absorb only the amount of water which they require. You will notice that I stated you can not use too much water however, you can soak the seeds for too long of a period of time. This time will vary with the seeds and will usually appear in the seed sprouting instructions. The duration of soaking varies from 8 to 12 hours normally however, in some cases only a period of 20 minutes is necessary. Check the seed information provided with your sprouting seeds to be certain.
You will want to mix up your seeds with either your hands or a small wooden paddle in order to ensure an even water coverage. You will find from experience that some seeds such as alfalfa, broccoli or clover can be adequately covered with water and still fail to properly soak up the liquid. By prepping your seeds you will avoid this problem.
After you have completed the soaking proceed to skim off any of the residue or non-seeds which may be floating on the top of the water. Push slightly upon any floating seeds and note if they sink or not. If they fail to sink they should be discarded.
Rinsing is an important process in your sprouting adventure. Remember you are going to eat this product when it is complete. Draining represents a means of regulating the amount of moisture which our sprouts will have available. Rinsing will occur on a regular basis in order to restore this moisture to the seeds. It is generally best to rinse your sprouts over a sink by hand. Use water which has a cool temperature of 60 to 70 degrees and don't spare it, use plenty of it. If you have the capability to use high pressure on your sprouts you should do so. Rinsing should take place 2 or 3 times per day. Drain your sprouts well after rinsing them as it is easy to lose your crop if left sitting in a puddle of water. They do not like wet feet! Another important factor for successful sprouting is air circulation. Like humans, if sprouts can't breathe as they growing they will simply die. Never place them in a closed cabinet but let them enjoy their life on your kitchen countertop.
Its now time to enjoy the labors of your work but remember as you progress between one crop and another its essential to keep your equipment clean and sterile. Wash your sprouting tray well between various crops using one tablespoon of bleach to a pint of water.
You can store your sprouts in the refrigerator for as much as 6 weeks but don't try to store wet sprouts. I hope you enjoyed this article on sprouts and found it useful.
Copyright @2011 Joseph Parish
http://www.survival-training.info
Tourmaline Hairdryers Purchase Order Bulk Raw Almonds Top 10 Saucony Trigon
Thursday, December 1, 2011
5 Natural Toxins in Food
The toxins in food are not limited to man made chemicals. There are several natural toxins which are found in whole foods like grains and beans. Some of these toxins can be neutralized through the proper preparation techniques of soaking, fermenting or cooking the food substance. Others are poisonous in any form. Here are 5 of the most common natural food toxins:
Aflatoxin: a carcinogenic toxin which is produced by the Aspergillus flavus fungus. This fungus can contaminate foods such as grain, nuts and legumes such as peanuts. Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can contaminate grain before harvest or during storage. Aspergillus lives in the soil, decaying plants, hay, and rancid grains and nuts. Crops which are frequently infected include grains such as corn, sorghum, pearl millet, rice, and wheat, oilseeds such as peanuts, soybeans, and sunflower seeds, spices including chile peppers, black pepper, coriander, and turmeric and tree nuts including almonds, pistachios, walnuts, coconuts, and brazil nuts. The toxin can also be found in the milk of animals which are fed contaminated feed. Virtually all sources of commercial peanut butter contain minute quantities of aflatoxin, but it is usually far below the US Food and Drug Administration's (FDA) recommended safe level. Ergot: a toxin produced when the Claviceps Purpurea mold infects rye and other grains. In medieval times, outbreaks of the disease "ergotism" were common and known as St. Anthony's fire. The name was in reference the severe burning sensations in the limbs caused by vasoconstriction of blood vessels. The vasoconstriction sometimes resulted in gangrene and loss of limbs due to severely restricted blood circulation. The neurological symptoms of an ergot infection included hallucinations and irrational behavior, convulsions, and death. Lectins: toxic protein compounds found in most foods, but in heavy amounts in many seeds, grains and legumes. Large amounts of lectins can damage the heart, kidneys and liver, lower blood clotting ability, destroy the lining of the intestines, and inhibit cell division. Cooking neutralizes lectins to some extent, and digestive juices further destroy them. People living at high altitudes, where water boils well below 212 degrees should cook lectin containing foods in pressure cookers to avoid lectin poisoning. Lectin toxins in food are found in: grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn, and all products made from them (oils, vinegars, alcohols, flours, etc..). Lectins are also found in legumes (all dried beans, including soy and peanuts and the products made from them), dairy foods, if the cows producing the milk are fed grains instead of grass (this would include most commercial milk products), and plants in the Nightshade family, including potatoes, tomatoes, eggplant and peppers. The lethal toxin Ricin is made from castor beans, which contain large quantities of a particularly deadly lectin. Raw black beans contain enough lectins to kill rats in one week. Phytates and Phytic acid: compounds found in many foods, but especially soybeans, whole wheat and rye. In the human gut, phytic acid acts as an anti-nutrient. It reduces the absorption of valuable minerals such as calcium, iron, magnesium, and zinc by binding the minerals into an insoluble salt. Relatively high concentrations of phytic acid occur in the following foods: whole grain cereal foods (wheat, rye, rice, oats), nuts and seeds, soybeans, other types of beans, potatoes, artichokes, blackberries, broccoli, carrots, figs, green beans and strawberries. Soaking or sprouting the grain foods will neutralize much of the phytic acid, except in soybeans, which must be cooked for more than 10 hours at very high temperatures to remove the anti-nutrients. Solanines: a toxic alkaloid found in high concentrations in the green patches on and just under potato skins and eyes. They are also found in tomatoes, peppers, and eggplant. Solanine has both fungicidal and pesticidal properties, and it is one of the plant's natural defenses. The human body converts solanines into a poison called solanidine. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases.
When raw potatoes turn green--primarily from exposure to light--their solanine levels can reach 80 to 100 milligrams. You can keep solanine content under the recommended limit of 20 milligrams by storing potatoes in a cool, dry, dark place--conditions that are not conducive to greening. If your potatoes do green up, peel the skins and shoots in which the solanines concentrate.
Vtech Portable Phones Buy Now Promotions Kraftmaid Bathroom Vanity Low Price Lawn Vacuums
Subscribe to:
Posts (Atom)
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |