article : The Miraculously Nutritious Goji Juice by Kirk Bachelder

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For thousands of years, Goji juice has been well-revered in the culture of Asia, as it plays a significant role in the process of healing and the Goji berries are prevalent in numerous important medicinal treatments. Its qualities can be well estimated by the fact that in the central part of Asia, a 2-week festival is held every year to celebrate the nutritional advantages of Goji berries. Since 800 AD, most of the long-lived and healthiest people on the planet drink Goji juice daily. Most physicians and experts still recommend drinking it, the reasons can be following: * Goji juice is horded with proteins, anti-oxidants and vitamins, and is full of Vitamin E, a vitamin that is rarely present in fruits. The goji juice offers abundant health benefits, possibly even more than any other food source known till date. It holds as much as 500 times more amount of Vitamin C as in oranges, and are one of the most loaded sources of amino acids and natural carotenoids. * Goji juice has an ingredient known as polysaccharide which gives it many anti-aging properties also, and it has long been popular to slow down and reverse the aging process. It is also helpful in dealing with insomnia, increasing levels of energy, counteracting the consequences of macular de-generation and slowing the growth of cataracts. Polysaccharide increases and triggers the production of hormones of growth, which rejuvenate the body cells, thus causing the body to stay healthier and younger for long. * For countless decades, goji juice has been used as a method of losing weight. Although it does not evaporate fat cells from the body, it is helpful in curbing appetite and speeding up the process of fat burning. Since goji juice also increases the levels of energy, this makes it easier to stick to a diet regimen and to exercise. * Goji juice helps in boosting the immune system, thus the body produces healthier cells which are able to ward-off illness. The amino acids present in goji juice are said to increase the white blood cells, thus enhancing the body's ability to fight disease and infection. * Goji juice is known to improve overall well-being of a person. Also known as 'happy berries' or 'smiling berries', goji berries produce a sense of calmness, happiness and peacefulness. * One of the lesser known advantages of goji juice is that it also increases sexual desire, especially among women. The best thing about goji juice is that till now, no adverse or negative effective have been reported so far. For More about Goji Juice Visit here http://www.gojiberriesblog.com/

About the Author

The author Kirk Bachelder manages a business offering Goji Berries, Goji Berry Juice and Goji Seeds for sale at www.gojiberriesblog.com

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article : Calories fat protein and carbs and water in your diet by Bill Nad

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whereby the original author's information and copyright must be included.

One gram of protein or of carbohydrate yields 4 calories. One gram of fat gives 9 calories--more than twice as much. Since proteins and carbohydrates in equal amounts yield equal calories, you might think them interchangeable in the diet. Far from it!

Temperament counts! The new knowledge of nutrition gives proteins an increasingly important role, especially in reducing diets.

It is well worth your while, if you yearn to become a high-stepping, high-protein girl or a gentleman of vigor, to see what the scientists have to say about the role of these energetic food elements in giving you a slim figure.

During the World War, thousands of Europeans became overweight from under-nourishment.

They weren't really fat. They were waterlogged. Their tissues held fluids in such abnormal amounts that when a fingertip was pressed into the flesh, a pit-like depression remained for some time. They also suffered an emotional depression. No steam, no zest for life, no come-hitherness or even any interest in it.

Later, when well-balanced diets became available, this torpidity vanished. The fat, puffy bodies became normally slender and once again the Europeans whistled while they worked. No doubt they also whistled once more at the pretty girl passing by across the street. The water retention from which they had suffered is called edema, and their particular brand of it, caused by inadequate diet, is called "hunger edema."

What element was it in the new and better diets that drove out this surplus water? To a large extent, protein! Experiment has repeatedly proved that adequate protein helps to keep the liquid balance of your body at normal levels. Since 70% of your weight is represented by water in one form or another, you can see what a difference protein can make on your bathroom scales.

A protein calorie is a busy, energetic little fellow running a high temperature. It is unequalled in what nutritionists call specific dynamic action. All you have to remember of this technical term is the exciting word "dynamic". It is an apt description of proteins.

Suppose that every bite of food you ate contained within itself some property that stimulated your body to dispose of every single calorie in the food.

After using what you needed for heat and energy, the surplus calories would be disposed of by your body's chemical activities and none would remain to be stored as fat. Happy days!

Food does have this property of stimulating the body to increased output of energy. That is one reason why you can eat a little bit more than your theoretical needs and not gain an ounce of weight. Eat 100 calories of fat and the food itself stimulates you to burn up an additional 4.1 calories of energy, or a total of 104.1. A like quantity of pure carbohydrate causes an increased energy consumption of about 6 calories. But suppose you eat 100 calories of protein. Miracle of miracles, it causes an energy output of 130 to 140 calories under ideal conditions!

The beauty of it is that you don't have to exercise or do any voluntary work whatever to dispose of this 30 to 40 calorie bonus--it's all done for you by the action of protein in whipping up your metabolism. In a way, it makes your body exercise internally while you loaf. Calories flutter away from you in the form of body heat.

These 30-odd calories could just as well be stored in your body as fat if proteins didn't make them go to work. As slave-driver calories, proteins are six to eight times as efficient as fats and carbohydrates.

About the Author

For more information on picking a diet and workout plan for yourself you can visit my Green Tea weight loss info or my turbulence training review.

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article : Delicious Dining Has Never Been So Easy

by: Gary Milnes

There is a special je ne sais quoi feeling when one sees gourmet food presented with visual appeal and attention to all details. The memories of the taste and the presentation linger long after the actual event. It is this x factor that raises the bar and makes good food get elevated to the great category. Chef directs northeast is a sterling example of superb food of your personal choice served in an atmosphere of top class professionalism.

A classic situation that most of us have encountered in our lives is when we enthusiastically invite people over for a party and then realize belatedly that the huge amount of cooking has to be done either personally or to be ordered in. The cooking plans will be enough to guarantee you bed rest for a week after the event and food sourced randomly from outside is usually bland and tasteless. It makes perfect sense to opt for a catering service with established credentials like Chef direct northeast to step in at this juncture. Whether it is a barbeque, a formal get together, an office party, or even just a romantic tryst for two, the food is the piece de resistance and what makes the event memorable.

Most of the times, you approach an outside caterer is for weddings and other such engagements. Chef direct northeast makes wedding days memorable with their magnificent wedding catering and wedding reception buffets. The ala carte cuisine is mouthwatering and served in a manner befitting a top class restaurant. One can opt for a personal chef creating masterpieces for him at home or at an outside venue and the food is balanced with carefully chosen fine wines and desserts that round off a meal beautifully. Every detail is taken care of and the planning begins at the initial discussion stage where your tastes and preferences are taken into consideration and the menu is built on that. The superb cuisine masterpieces of chef northeast are guaranteed to make a wedding day perfect with no worries from your side. So whether one opts for a sit down meal or a wedding reception buffet, everything is beautifully coordinated and professionally rendered.

Corporate catering and buffets are expertly put together by chef direct north east. Finger foods are popular and are tastefully assembled in tasty and unusual combinations. These are presented on fine crockery for a classy effect. These finger foods can be delivered without any fuss in an insulated box with a chafing dish from which the food can be consumed hot and fresh.

Corporate catering and corporate buffets by chef direct northeast gives exquisite cuisine served onsite or offsite with a choice of set menus that include hot or cold as per personal preference. These can even be delivered to your office and served by trained personnel. Staff costs and traveling costs will be billed as extras as also any equipment hired onsite which is necessary. Marquee and garden events are also catered for and the carved buffet is a must-have

One can make anniversary and engagement parties memorable with catering from Chef direct northeast. Romantic evenings, Mother’s day celebrations, birthdays, Christmas parties can all be made extra special with the splendid food, catering services and ambience created by the trained staff. When you decide to have outside catering done for your party, you are minimizing the time consuming labor, not to mention all the running around and hard work you will have to put in yourself, if you choose to do it yourself.

The specialty of the chef is his genuine passion for his craft that shines through in all his cooking. He has perfected and honed his skills with years of experience and he serves up a wide range of cuisines which encompass classic party food, finger food, Asian blends, special dietary needs meals and pub food. Low calorie, vegetarian, vegan and other healthy food are also offered as options. The chef also offers teaching classes to those who are interested.

Chef direct northeast covers the spectrum of social dining in their services and even caters for a minimum of two according to requirement. The best part about their services as vouched for by ecstatic clients is that they do not leave you with a mound of dirty dishes after a frenetically paced party. They actually wash and clean up leaving you to savor the lingering after effects of a superbly cooked meal without the heartburn of clearing up afterwards. The services also include pleasant and helpful staff, waiters and waitresses and even chairs, tables and flowers if you need them. You will have only pleasant memories of a wonderful occasion and heavenly food when you opt for Chef direct northeast.

About The Author

Gary Milnes writes articles for corporate buffets. Other articles written by the author related to Home catering and wedding reception buffets can be found on http://www.chefdirectnortheast.co.uk and http://www.chefdirectnortheast.co.uk/wedding-reception-catering.html

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article : Cappuccino: Basic Information

by: Kaafae Blanda

Cappuccino is a cup of coffee with fresh milk and milk foam bubbles burst on the top of cup. The milk foam bubbles burst acts as the insulator and keep the heat of the coffee for a longer time. The color of Cappuccino is dark brown. Normally, the cappuccino is served in the porcelain cup. It is better than the glass or paper cup. Cappuccino is a name that from the color of the robe of priest in Roman Catholic called “Capuchin”. It always drinks in the morning with breakfast. And now, cappuccino is modified to serve by the chain stores and the other manufacturing.

Type of Cappuccino

Base on the mixture ratios of the cappuccino

1. Traditional Cappuccino

It is the espresso with the hot foam milk on the top. The Thick of foam milk is about 1 cm.

2. Cappuccino Chiaro (Light Cappuccino or Wet Cappuccino)

There is more milk ratio than the normal cappuccino.

3. Cappuccino Scuro (Dark Cappuccino or Dry Cappuccino)

There is less milk ratio than the normal cappuccino.

How to make a cup of cappuccino

Compositions

1. Roasted bean = 8-10 grams
2. Fresh milk = 4-6 ounces
3. Coffee cup = 6 ounces
4. Chocolate or cinnamon powder
5. Sugar

Method

The important point in making the cappuccino is the milk with foam bubbles. The skilled barista who has acquired some level of expertise in the preparation of coffee should be pay attention while creating the milk foam bubble burst in each type if cappuccino.

1. Use one by tree of coffee volume in a cup.
2. Heat the fresh milk with 60 grade Celsius or lower.
3. Make the fine milk foam bubbles burst in suitable volume.
4. Add one by tree cup of warm milk in the cup.
5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.
6. Before serve, sprinkle the top with chocolate or cinnamon powder.

Ice Cappuccino (Cappuccino “Freddo”)

The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.

How to drink Cappuccino

1. Never stir Cappuccino with spoon.

2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.

3. Smell the flavor of Chocolate or cinnamon powder before drinking.

4. After drinking, the foamed milk will stick at the bottom of the cup. If no foamed milk stick means the method of making coffee is not good enough.

About The Author

Kaafae Blanda is a webmaster of http://www.allwebdirectoryinformation.com http://www.advance-auto-zone.info http://www.sports-recreation-and-fitness.info

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article : Produce: The Roots of Good Health

by: Chris Robertson

Even if we roll our eyes when we hear it, "Eat your veggies" is a maxim that we'd be well advised to heed. Our mothers and grandmothers instinctively knew that fresh fruit and vegetables were good for us, and science has reinforced the value of fresh produce in keeping our bodies in peak condition. Nevertheless, we often skimp on eating root vegetables, either because they seem boring or we don't know how to best prepare them. These nutrition-packed powerhouses are worth a second look, though. Here's an overview that will hopefully inspire you to reach for the roots when you're in the produce section of your grocery store.

Captivating Carrots

Oh, the ubiquitous carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss, no-muss snack. But carrots aren't given credit for their variety or versatility. For example, not all carrots are orange. The next time you want to experiment, be on the lookout for white, yellow, red, and even purple carrots. They can be used in recipes, or to add vibrant color to your plates.

Speaking of recipes, carrots can be more than an afterthought for a salad or to enrich and add flavor to broths. Carrots give breads, muffins, and cakes a wonderful moistness, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw grated carrots, cream cheese, and grated onion into a food processor and spread on toast points for a delicious appetizer. Step into the future with a carrot mousse or flashback to the past with pickled carrots. Let your imagination fly and you'll rediscover these colorful treasures.

Radical Rutabagas and Tasty Turnips

Although the Finns and Swedes cook rutabagas with aplomb, the rutabaga and turnip aren't in most Americans repertoires when it comes to cooking vegetables. Sure, turnip greens are a staple of the delicious cuisine of the South, but what to do with the root?

Rutabagas are actually a cross between turnips and cabbages, although they are most often used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mashed potatoes to enhance their flavor and nutrition. Try turnip custard, or combine apples and rutabagas for a delicious baked casserole. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a meat dish.

Hearty Jicama

Like the carrot, the jicama is often relegated to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Delectable!

Other Nutrition-Packed Roots

When visiting the fresh produce section of your grocery store, don't overlook other roots that have taken a back seat to other fresh fruit and vegetables. Beets, parsnips, and radishes also offer culinary delights, so embrace their versatility and their ability to get you excited about eating your veggies!

About The Author

Chris Robertson is a published author of Majon International. Majon International is one of the worlds MOST popular internet marketing and internet advertising companies on the web. Visit their main business resource web site at: http://www.majon.com

To learn more about subjects like Produce please visit the web site at: http://www.yourproduce.com

For more information and informative related articles and links about this subject matter and content, please visit Majon's Food directory: http://www.majon.com/directory/Food

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article : Modern food production techniques are good for you - but let's stop obsessing on vitamins.

5 February 2002
by Tom Sanders

There is a popular belief that modern food production techniques are responsible for many of the ills of society, particularly among the Green movement, and that we should return to some Tolkienesque rural idyll where food is produced locally using organic farming methods and buy food from farmer's markets and corner shops.

I wish to challenge this view.

World food production has kept pace with population growth through the adoption of technology developed through scientific discoveries. As the world population is forecast to double over the next 50 years, food production must increase in order to meet demands. The challenge for science is to facilitate this.

The globalisation of the food supply means that most of the food we consume nowadays is produced by large farms in a variety of countries; is processed industrially; and sold in supermarkets and multinational food outlets. Urbanisation and globalisation mean that people no longer depend upon food produced locally.

Trade, foreign travel and migration have resulted in some convergence towards a global diet. Pizza, pasta, burgers - some have called this the Cocacolarisation and McDonaldisation of food supply. But it has also allowed new foods to liven up the British food repertoire. It is worth remembering that until relatively recently British food was feared throughout the world.

Globalisation has increased both the choice and supply of food available. For example, we now enjoy a plentiful supply of fruit and vegetables throughout the year. As a consequence fruit consumption has increased by 50 percent compared with the 1970s and the average intake of vitamin C is now twice as high, partly owing to the increased consumption of fruit juice. Globalisation has also enabled ethnic groups readily to obtain foods for their traditional cuisines - for example, fresh ingredients to make curries as opposed to curry powder.

Over the past 15 years, food retailing has become increasingly centralised, with a handful of large supermarkets selling more than 80 percent of food. This has increased the efficiency of food trade, enabled food to be fresher, decreased food prices relative to total income and improved the variety and quality of food available. This centralisation of the food supply has also helped to iron out regional differences in food supply in the UK. For example, the major retailers now offer the same choice of products nationwide.

Rates of obesity are high in countries where junk food consumption is low

What has been the impact of these changes on health? In the first place, the relationship between food intake and health is complex. Food can be contaminated and spread infectious disease - for example, in the past TB was spread by milk. An inadequate food intake results in malnutrition. But a food intake in excess of energy requirements leads to obesity. The composition of the diet also seems to be related to risk of heart disease, stroke and cancer, which are leading causes of death in the UK and most developed countries.

Globalisation means that food can become contaminated in one country and cause outbreaks of food-borne illness in another. This has already happened. In the USA, the import of contaminated strawberries and raspberries from Mexico and Guatemala has led to large outbreaks of hepatitis A and cyclosporiasis. Centralisation of the food supply presents new opportunities for food-borne illness to infect large numbers of consumers. This, too, has already happened. There are many examples: E coli 0157, salmonella in eggs and poultry, antibiotic-resistant campylobacter and BSE. In the USA, central contamination of Schwan's icecream caused gastroenteritis in 224,000 people.

Globalisation and centralisation necessitate the monitoring of food quality throughout the food chain 'from the plough to the plate'. This complex process requires a sophisticated infrastructure and thus favours larger companies.

Globalisation has been blamed for the current worldwide epidemic of obesity. 'Junk foods' high in fat and sugar being the leading culprits. However, rates of obesity are high in the former communist countries such as Russia and Ukraine, where so-called junk-food consumption is low. In October 2001, the National Audit Office reported that one in five people in the UK are obese. The press releases blamed a diet high in fat and sugar along with decreased physical activity.

There is compelling evidence that physical activity has declined because of an increase in watching TV (up to 30 hours a week), sitting in front of a computer and increased use of the car. However, there is little evidence that we are eating more calories, fat or sugar. Indeed, both household fat and calorie consumption have fallen by 25 percent. Probably more important is the increase in portion sizes of food eaten outside the home and passive over-consumption such as idle munching of biscuits and snackfoods while watching TV!

There is a strongly held belief by many dieticians that an increased intake of fruit and vegetables would help to prevent and treat obesity, but there is no evidence from controlled studies to support this contention.

There is a simplistic and widely held view that dietary fat increases risk of heart disease. But this is wrong - some of the lowest rates of heart disease recorded in affluent populations are in countries with high intakes of fat, for example, Greece and Iceland. It is the type of fat that matters.

There is no benefit from an increased intake of vitamin C, betacarotene or vitamin E

The risk of heart disease is increased by a high level of cholesterol in the blood. Saturated fatty acids, found in meat and dairy fat, are known to contribute to raised blood cholesterol levels. The intake of saturated fatty acids has fallen by about 50 percent over the past 30 years and heart disease has also declined by about one third. Recent controlled trials show that further reductions in saturated fatty acid intakes will only lower blood cholesterol by between two and five percent. At best this might prevent five to ten percent of heart attacks.

There is currently much enthusiasm for fruit and vegetables in the prevention of cardiovascular disease. The government-funded 'Take Five' campaign attempted to encourage people to eat five portions of fruit and vegetables a day - about 400g or 1lb a day. Well-controlled studies have shown that a balanced diet containing plenty of fruit and vegetables helps to lower blood pressure but that advice to increase fruit and vegetables alone was less effective. Fruit is a good source of vitamin C and vegetables are a good source of some antioxidant vitamins, which were thought to help protect against heart disease.

However, recent systematic reviews of all the controlled trials conclude that there is no benefit from an increased intake of vitamin C, betacarotene or vitamin E. At present, no intervention studies have shown any benefit in terms of reduced risk of heart disease from advice to increase fruit and vegetable consumption.

Two large reports published four to five years ago by the World Cancer Research Fund (WCRF) and the UK Department of Health suggested that an increased consumption of fruit and vegetables might help prevent cancer. The evidence was based mainly on observational studies and was confounded by tobacco and alcohol intake. The more recent pooled analysis of all the studies and clinical trials have failed to show that increased fruit and vegetable consumption protects against cancers of the colon and breast when adjustments are made for other lifestyle factors such as smoking and alcohol intake.

Nevertheless, there is mounting evidence that people who avoid fruit and vegetables completely are at increased risk of these cancers. People who avoid fruit and vegetables are not eating a balanced diet.

Government policy on nutrition has been prescriptive and focused on labelling foods as 'good' and 'bad'. 'Fatty and sugary foods' are blamed for obesity and 'fruit and vegetables' are promoted as a panacea for all ills.

To quote the UK health secretary Alan Milburn: 'Experts agree that eating fruit and vegetables is the second most effective way to prevent cancer and heart disease after reducing smoking.' I cannot agree with this statement.

The National School Fruit Scheme costs a staggering �52 million

The centrepiece of the government's nutrition policy is the National School Fruit Scheme. This involves giving each child between the ages of four and six years a piece of fruit daily - an apple, a satsuma or a banana. The nutritional contribution this makes to their diet is trivial - an equivalent of two to five teaspoons of sugar, two to four grams of fibre and between five and 25 milligrams of vitamin C - a vitamin that is in adequate supply in their diet anyway, with over 91 percent of children aged four to six meeting reference nutrient intake.

The cost of this scheme is a staggering �52million. While there may be a case for a smaller scale project targeted at low-income groups where fruit is not consumed, this blanket approach is a logistical nightmare and a wasteful use of scarce resources. The utility of this political gesture needs to be questioned.

In conclusion, I have tried to outline the scientific divide between the Green movement and the scientific community. Globalisation and centralisation of the food supply has multiple benefits but also presents new threats. People are now living four to five years longer than in the 1970s, and young people are taller than previous generations. This suggests that overall diet has improved.

Much of our knowledge concerning food and health is incomplete. However, the best advice at present is to focus on achieving a balanced diet, rather than demonising or promoting certain foods. Nostalgia for some former era needs to be tempered with the knowledge that health and nutritional status was poorer and infectious disease rampant in the past.

At a time when we have unravelled many of the secrets of the human genome, we still remain ignorant of the extent to which food effects our health. I would propose that the �52million that the government is squandering on the School Fruit Scheme would be better invested into human nutrition research to answer these questions. This is the edited text of speech given by Professor Sanders at the First Annual Debate of the Food Foundation, 'The Great Food Divide', on 18 October 2001 at the London Business School. The Food Foundation is a charity established to advance the education and awareness of the public, particularly young people, about the benefits of sound nutrition, food safety, cooking and food skills, and an appreciation of the positive role food and drink can play in society.

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