Obesity, Sickness And Diet


Every five years or so there seems to be a new fad diet that becomes the craze. Low-carbohydrate diets currently hold that spot. The popularity of fad diets is their ability to assist the individual with quick weight loss. Some people who want to lose weight are so desperate that they will try anything. Many of these diets do result in weight loss. The problem is that they may cause rebound affects in the form of more weight gain or worse, cause you to develop a health issue or to become vitamin deficient.

The problems that can occur when you are on a fad diet can range from mild to severe. Mild symptoms include diarrhea, nausea, and headaches. Severe symptoms that you may develop from a fad diet include heart disease, high blood pressure, and high triglycerides. What further complicates the issue is that most people will not know they have a problem until the condition progresses to a dangerous level. This is one of the reasons any diet modifications should first be discussed with a medical doctor.

Of course, the best method for weight loss is to lessen the number of calories consumed and increase the number of calories burned so that no more than two pounds per week are lost. This method takes time and people who want to lose a significant amount of weight may become impatient. There may be the possibility that your weight gain is associated with some health condition. There is good news for people in this situation.

The reason many people aren't successful on fad diets is because the diets are typically not good sources of long-term nutrition. Your body will crave the nutrients that it is missing. Unless you are on a restrictive diet advised by your doctor, it is best to avoid diets that limit a particular food group. A diet that consists of fruits, vegetables, dairy products, grain, as well as fats is the best way to lose weight. These foods are low in calories and are also beneficial in keeping your body healthy. A multivitamin that contains high amounts of chromium and calcium may assist you with losing weight. These two elements help your body metabolize fat, which is necessary for weight loss. As with fad diets, you should consult with your doctor before taking a multivitamin with high doses of these elements.

Caramelized Scallops with a Balsamic Reduction Sauce


"If you're afraid of butter, use cream."- Julia Child

If you haven't noticed by now, I have a strong affinity for scallops. There's something indulgent about biting into those meaty, delectable rounds. Grilled on the BBQ, pan-seared, or even served raw in sushi...the list is endless and there's no wrong method in my opinion. For dinner this week, I decided to make Carmelized Scallops with a Balsamic Reduction Sauce served with roasted carrots and wild rice. It only took about 20 minutes to make and was scrumptious! So tasty that Mr. S. even offered to do clean-up solo.

Prep Tips:

1. Drain your scallops.

2. Place several papertowels on a plate, place the scallops in one layer on the plate. Cover with several papertowels. Place an inverted plate on top and push down hard, squeezing the liquid out.

3. Remove top layer of papertowels. Replace with fresh, dry papertowels. Repeat squeezing process.

4. Salt and pepper scallops on both sides.


Caramelized Scallops with a Balsamic Reduction Sauce

Ingredients:

For the Sauce:

½ cup good quality balsamic vinegar
1 tbsp unsalted butter

For the Scallops:

1 lb scallops
salt and fresh ground pepper
1 tbsp clarified butter
fresh basil or parsley
a pinch of sugar (optional)

Instructions:

1. In a saucepan, heat the balsamic vinegar over medium high heat until reduced by half. 

2. Add unsalted butter and stir gently. Set sauce aside (the sauce will thicken somewhat as it cools down).

3. Prepare the scallops (see above prep note). 

4. Heat ½ of the clarified butter in a a cast iron skillet over medium-high heat until the butter's edge begins to brown slightly. 

5. Place ½ of the scallops in the pan and let them cook for 2 minutes (space them out so they are not touching).  Don’t move, stir or otherwise disturb them during this time as you want them to develop a nice, toasty carmelized crust.  (As the "bottom" is cooking, sometimes I like to sprinkle a teeny, tiny bit of sugar on the scallop. When flipped over to cook the "top," the sugar crystalizes and makes an even crunchier crust.)

6. Gently turn them over with tongs or a spatula and continue to cook for another 1 – 2 minutes. 

7. Transfer scallops to a warm plate. Cover with foil. Repeat with the remaining scallops.

8. Spoon sauce onto plates, top with scallops, and sprinkle with fresh chopped basil or parsley. Voila!


Roasted Carrots

Ingredients:

6 large carrots

2 tablespoons good olive oil

Kosher salt and fresh ground pepper, to taste

1 tablespoons minced parsley

 
Instructions

1. Preheat the oven to 400 degrees F.

2. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.)

3. Toss them in a bowl with the olive oil, salt, and pepper.

4. Transfer to a sheet pan. Spread them out in 1 layer and roast in the oven for 20-25 minutes, until browned and tender.

4. Sprinkle with parsley, season to taste. Serve immediately.

 

Pancakes as Big as Your Head & Omelettes as Big as Your Purse : Jim Denny's

816 12th Street, Sacramento, CA , 95814. (916) 443-9655

A few months ago, on a sleepy Saturday morning Mr. S. and I decided to check out Jim-Denny's, a Sac-town breakfast institution (it was founded in the mid 30's and moved to it's current location after WWII). Jim-Denny's is everything you can hope for in a dive; it's tiny, it's cluttered and it smells like bacon. There's only a few counters seats (heck, there's only a few seats in the whole place) and we lucked out to arrive just as a friend of mine happened to be finishing up and leaving. Having nabbed our seats, we perused the menu. Man, everything sounded amazing! My barstool neighbor to the right was a Jim-Denny's regular and was giving all kinds of helpful suggestions which made deciding which dish to go with even more difficult. I ended up going with an omelette with sausage, spinach, onions and bacon ($9). We got to watch as the cook poured a monsterous amount of food on the grease caked grill and wrangle it back and forth until it began to morph into a mouthwatering omelette. Plated, the omelette was HUGE and came with a heap of potatoes and a side of toast. It was delicious but I could only make it through about half before my stomach wimped out on me. What's crazy is that, there's an even BIGGER omelette offered called The Works ($11)! A gutbuster that includes 9 fillings, 2 cheeses and 3 eggs...Lordy! Mr. S. and I had a kickass time grubbing down with our countermates and chatting with the staff (thanks for the Thai restaurant rec!). Although we did have to pause a moment when we noticed a petite little granny a couple of seats down order a pancake the size of a hubcap (and in case you're wondering-- she scarfed  ALL of it down and a few other dishes as well-- go, granny, go!).

Anyhow while we were eating, a polite young man with a video camera came in and asked us if we would be okay with him filming everyone eating at the counter. We found out later they were filming an episode of Man Vs. Food (a Travel Channel show). We had walked past the crew in the parking lot without realizing what was going on. A friend of mine forwarded two stills from last night's episode. I posted them below. I look pretty horrible, but what a great meal!




MegaRed, Omega-3 Krill Oil, soft gels

An alternative to the regular fishy odor or unpleasant aftertaste of fish oil is MegaRed, omega-3 krill oil. Some benefits of Krill oil:
  1. It is also good for promoting joint health and flexibility.
  2. Krill oil can is also effective in reducing the physical and emotional symptoms of premenstrual syndrome

MegaRed, Omega-3 Krill Oil tablets are small, easy to swallow, and powerful - they are 3 times better than fish oil for supporting cardiovascular health, and provides an optimum combination of antioxidants and phospholipids. It is these phospholipids in the MegaRed brand that makes it free from the fishy aftertaste and easy for the body to absorb the antioxidants rapidly and completely.

MegaRed TM Fish oil is made from genuine Antarctic krill, tiny shrimp-like crustaceans that thrive in the frigid waters of the Antarctic. They are harvested using sustainable practices that will not harm other species such as penguins, whales, seals and other fish. Schiff MegaRed contains genuine Neptune Krill Oil (NKO), a patented ingredient that offers superior nutritional support when compared to the very best fish oils.

Therefore, the manufacturers of Mega Red Omega-3 Krill Oil, Schiff Nutrition Group, have for about 70 years routinely tested their products for purity and potency, and all contamination to make sure the product is low in toxins. Likewise, they demand that their suppliers, Aker BioMarine, meets their specificiation. The Schiff Nutrition Group, from Salt Lake City, will not sell krill oil that faill to conform to their standards or specifications. To this effect, Schiff's MegaRed NKO Krill oil is labeled "Potency guarantee" and this gives the customers the confidence of the quality of its Krill.

The antioxidant in the NKO is called astaxanthin. The algae that krill eat produces the bright red pigment astaxanthin that gives krill and other crustaceans such as lobster and shrimp their reddish-pink color.

Unlike many other antioxidants, astaxanthin crosses the blood-brain barrier, where it could theoretically protect the eye, brain and central nervous system from free radical damage. It also protects helps protects the skin from the damaging effects of the sun's UV. Krill oil, also contains another antioxidant, canthaxanthin.

Mega Red omega-3 also contains: a concentration of astaxanthin (almost 129 ppm) ,vitamin E, A and D. each softgel capsule contains 300 mg Krill Oil, 90 mg omega-3 fatty acids, 45 mg EPA
(eicosapentaenoic acid), 27 mg DHA (Docosahexaenoic acid). other ingredients are gelatin, glycerin, water, vanillin, and sorbital. The sorbito, a sugar substitute, in Schiff MegaRed Krill Oil formula is used as a humecant in the manufacturing of the gelatin softgel. Each softgel contains less than 1mg of sorbitol.

Most customers reported these benefits while using MegaRed, Omega-3 Krill Oil, 60 sgel.

Smarty: "Mega RedTM Omega 3 Krill Oil supports a low fat diet. I took lipitor for four years and found I was experiencing a rare side effect, abdomyolysis (muscle breakdown). Mega Red krill oil was part of my low fat diet, along with a blend of 3-6-9 omega oil blend. After two months and weeks, I had my cholesterol checked. It went from 240 (pre-lipitor) to 179. LDL from 160 to 119 and HDL from 35 to 40. All as good or better than what I got on 20 mg of Lipitor, I am now happy and filled with a lot of energy".


Please note: This product is not intended to diagnose, treat, cure or prevent any disease. People with shellfish allergy, coagulopathy or taking anticoagulants or other medications should notify their physician and be tested prior to taking dietary supplements, one a day. If you are pregnant or nursing, taking anticoagulant or anti-platelet medication, non-steroidal anti-inflammatory medicines, should consult a physician before taking this product. You should avoid this product if you have a bleeding disorders. The side effects of krill oil may include loose stools, diarrhea or indigestion.

Checking Your Nutrition


A recent survey of nearly 700 Americans showed that 72 percent believe they are healthy eaters, yet government data proves otherwise.

The USDA recently revealed that Americans get plenty of protein and carbohydrates, but often fall short on key nutrients such as magnesium, potassium and vitamins C and E.

"Fifty years ago, we only recognized extreme cases of vitamin deficiencies, like scurvy, which is caused by a lack of vitamin C," said Carroll Reider, MS, RD, Nature Made vitamins director of scientific affairs and education. "Science has advanced. We now know that even small amounts of vitamin deficiencies hurt us much more than people realize."

While most Americans appear well fed, a key question is: Are you nutritionally fit? To assess your nutritional condition, Reider posed the following questions:

Do you shun the sun? People who wear sunscreen, live in northern climates or have darker skin may not receive optimal levels of vitamin D, which is made following exposure to sunlight. Vitamin D helps the body absorb calcium and may also promote ovarian, breast, prostate, heart and colon health. Reider suggests 1,000 IU of vitamin D daily for people who spend most of their time indoors and those who don't synthesize vitamin D easily, such as darker- skinned individuals and the elderly. Vitamin D food sources include milk and fatty types of fish; however, it is hard to achieve optimal intake through food alone. It is also available in supplement form.

Do your meals lack color? Does dinner typically consist of meat, starch and the same green vegetable? For optimal health, add more colors to your diet. Vegetables such as steamed carrots, peppers and red cabbage add vibrant hues to the dinner plate while citrus wedges brighten the standard bed of greens. Eating a variety of fruits and vegetables maximizes nutrient intake and provides antioxidants, which help fight free radicals that may cause premature aging. "A multivitamin formulated for your age and gender is also a good way to compensate for dietary imbalances," Reider said.

Is fish a regular dish? The American Heart Association recommends two servings of fish per week. Reider suggests salmon and tuna, which are rich in omega-3 fatty acids. Some studies suggest omega-3 fatty acids may promote heart health. Other sources include walnuts, flaxseed or vitamins.

'Murphy's Law' Chocolate Chip Cookies


Have you ever started a project, only to find out midway through that you lack the proper tools or ingredients and that your mind's going in 20 million different directions? Yesterday was like that for me. I was super exhausted and having an unbelievable jones for some chocolate. In all my bright wisdom, I decided to start a batch of chocolate chip cookies without checking first to see if I had everything I needed (completely unlike me). After I mixed the "wet" ingredients in with the "dry" goods I noticed that the batter wasn't smoothing out and it looked drier than the Sahara. A few more flicks of the spoon and the light bulb went on above my head. I realized I had completely omitted the butter! Not having any butter ready at room temperature, I unwrapped two sticks of butter, popped them in some Pyrex and microwaved them at 2 minutes. What I got was a Pyrex measuring cup full of liquidy butter. At this point there was no turning back, I poured the goop into the bowl and stirred...and stirred. Surprisingly, it was looking pretty good. Time to add the chips. Turned out I only had half a bag of chips in the freezer, so I compensated by throwing in a handful of slivered almonds. At this point, I'm sure all my baking savvy friends are slapping their face "Home Alone" style and are trying to contain how appalled they are; but I'll be honest, despite all the issues the cookies turned out phe-nomenal! Probably one of the best batches I've ever made. Who'd have thought?

Here's the link to the original cookie recipe: Toll House Cookies

Here's my version:

Murphy's Law Chocolate Chip Cookies

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) sweet cream butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup semi-sweet chocolate morsels

3/4 cup sliced almonds


Instructions

1. Preheat oven to 375° F.
 

2. Combine flour, baking soda and salt in small bowl. 

3. Beat granulated sugar, brown sugar, vanilla extract and eggs in large mixer bowl until creamy. 

4. Place two sticks of butter in a microwave-safe container. Microwave for 2 minutes.

5. Gradually beat in flour mixture.

6. Pour butter into bowl and mix throughly with other ingredients.

7. Stir in morsels and nuts. 

8. Drop by rounded tablespoon onto baking sheets sprayed with PAM.
 

9. Bake for 9 to 11 minutes or until golden brown ( I went 12 minutes in my oven). 

10. Cool on baking sheets for 2 minutes; use a spatula to remove.

What Is Lactose Intolerance?


Do you know anyone who can't consume milk or milk-based products? The condition is not uncommon and these people are classified as lactose intolerant.

Lactose is the main carbohydrate or sugar found in milk, and in varying quantities in dairy products made from milk including yoghurt, ice cream, soft cheeses and butter. Lactose (milk sugar) intolerance results from an inability to digest lactose in the small intestine.

Back in the cave-days, the only time a person would ever ingest lactose would be when they were infants getting milk from their mothers. During their adult lives milk was never consumed. Only with the invention of agriculture has milk become readily available to adults. Lactose is unique in that only in milk does it exist as a free form, unattached to other molecules.

What causes lactose intolerance?

Lactose is digested in the small intestine by an enzyme called lactase. This enzyme allows the body to break down the lactose into two simple sugars, glucose and galactose. These are quickly absorbed by the intestine and provide energy for the body. The level of the lactase enzyme varies between individuals, as does the severity of the symptoms caused by lactose intolerance.

What are the symptoms of lactose intolerance?

Symptoms range from milk abdominal discomfort, bloating and excessive wind to sever abdominal cramps and diarrhoea.

Substitutes for lactose-containing foods

Lactose intolerance generally isn't serious and can be controlled by some simple changes in your diet. The dietary changes for lactose intolerance should include the exclusion of those foods highest in lactose. There is now a wide range of fresh soy milks, yoghurts and ice creams which are lactose free and calcium enriched. Many dairy foods actually have little or no lactose so you can continue to enjoy them.

The power of soy protein

Soy-based products are on the rise for very healthy reasons. The humble soybean boasts some extraordinary benefits. Lactose-free, soy protein is a "complete protein" which contains all 9 essential amino acids in the right balance to meet your body's needs. Soy protein is the only plant protein that is complete. This makes it a great substitute for many meats, allowing you to eliminate more saturated fat and cholesterol from your diet.

While soybeans have much to offer from a protein perspective, it is because they contain so many nutrients, such as isoflavones, that they are now the centre of so much attention. Soy protein enhances the body's ability to retain and better absorb calcium into the bones. Soy isoflavones help by slowing bone loss and inhibiting bone breakdown.

Lactose-Free Soy Recipes

There are an abundance of wonderful soy recipes that enable you to get all the benefits of soy....without the traditional soy flavour. Further information available at the link below.

Tsuru - Tsuru : Zaru Soba




The Japanese have a term for the slurping noise one makes when savoring a noodle dish, it’s called, “tsuru-tsuru.” Making slurping noises is recognized to be a good thing and encouraged in Japanese culture. It’s considered a way to convey your appreciation of the meal to your host. In Japan, noodles symbolize “longevity,” and are eaten quite a bit. In addition, they’re eaten on New Year Eve to symbolize the passing of the old year and beginning of the new year (called toshikoshi).

One of my favorite Japanese noodle dishes is zaru soba (which means “basket” noodle). Zaru soba consists of cold buckwheat noodles served with a mild dipping sauce (tsuyu) and various garnishes (yakumi). It’s a refreshing, classic summer dish that cools you down quickly on a hot day and takes minimal effort to prepare. You can make your own tsuyu (from dashi stock, mirin and soy sauce) but I prefer to keep a bottled of premade tsuyu in my fridge. You can buy the premade tsuyus in concentrated and unconcentrated versions; if you buy the concentrated version, be sure to dilute the base before using it.




Ingredients

1 bottle of chilled soba tsuyu (somen tsuyu works too)

9.5 oz. package of soba noodles

Your choice of condiments:

Thinly sliced green onions

Toasted sesame seeds

Nori ( dried seaweed), cut into matchstick sized strips

Grated ginger

Grated wasabi

Chopped shiso  (perilla)


Instructions

1. Bring a pot of water to boil. (Do not salt the water.)

2. Once water is boiling, place the dry noodles gently into the pot.

3. Stir gently with chopsticks to separate the noodles so that they do not clump and to make sure they are all fully immersed.

4. Bring the water back to a boil then set it to simmer.

5. Check your noodle package for how long to cook your noodles; the time varies according to brand. On average, it’s usually about 4-7 minutes.

6. Test a strand. It should be firm yet tender.

7. Remove the pot from the stove and transfer the noodles to a colander. Drain the hot water.

8. Place the noodles under a steady stream of cold water to stop the cooking process and wash the starch off. (Don’t skip this step, it does have an impact on the taste of the noodles.)

9. Use your fingers to swish around the noodles and wash them well.

10. Drain. Then place a small bundle of noodles on a bamboo mat, tray or flat sieve. I have small, plastic “colander/basket bowls” that I like to use. This allows excess water to drain away.

11. Pour one cup of tsuyu per person for dipping.

12. Place a small amount of noodles in tsuyu, garnish with whichever condiments you prefer and finally…sluuuurp!

13. Repeat until satiated.

Mung Beans with Gingko Nuts


Mung beans boiled with ginkgo nuts can be categorized as a dessert. Some people like to cook mung beans  with ginger because of its medicinal value.The reason that I heard from older people is because mung beans can cause heartburn  to certain people and so by adding ginger to this dessert , it can help to reduce this problem.

 Ginkgo nut has the ability to prevent memory loss and prevent or delay dementia or Alzheimer’s disease. It is also good for blood circulation.

INGREDIENTS:

Mung Beans, Whole - 25 Lb Bag Each





Fresh Ginger Root used in Asian, Thai, Chinese and Indian Cuisines - Ships out on Tuesdays

1 cup mung beans (green beans)

1/4 cup ginkgo nut

3 cups of water

1 small piece brown sugar

1 screw pine (pandan leaf)

1 inch of ginger (optional)

Salt to taste

Method:

1. Boil the mung beans with 1/4 cup of ginkgo nuts and water until tender.

2.  Once cooked, add coconut milk together with brown sugar and screw pine leaf. Then add salt to taste and stir it well for about 10 minutes until it boil again.

3.Serve it hot in a bowl.

Note: Soak mung bean and ginkgo nut in water for at least 4 hours. This is to quicken the cooking time. This dessert can also be cooked in a slow cooker. If you want it to cook fast, set to high heat and let it boil till tender. Add 1 cup of water first if you use the slow cooker. Once the beans and nuts are soft, add in the remaining water.

Health And Diet


My immediate answer is YES, you are eating yourself to death!

I can just hear you all shout "Hold on a second there Richelo! I eat very healthy foods, and I only drink healthy fruit juices. I don't eat sweets, I only buy low fat and low carb products. I eat healthy, and don't need to read the rest of this article!" HOLD ON there a moment! You are not eating as healthy as you think! Let me tell you why.

Never in the history of man have we seen more obesity, diseases, syndromes and what not, than we do right now. Is this all thanks to food? No, BUT, a HUGE part is, and if you will indulge me for a short while, I will try my best to explain to you in an easy to understand manner, why this is so.

We live in an instant gratification and microwave society. If it is not quick, easy and now, it is so yesterday. BUT, at what cost?

I can write a whole book about all the "stuff" they put in processed, or so called fast foods, but, I don't want to bore you to death with all the scientific names and what it does to your body. Let me rather simplify this for you, and say that if it is processed in any way, it is not good for you, and very possibly bad for you!

So, what exactly is processed foods, and why is it so bad for you?

Does it come in a can, sealed box, sealed bag, or is it ready made? If so, it is processed. This is the vast majority of the foods that you get at the grocery store! Have a look the next time you are at the store, and you will see this to be true.

Now on to why it is so bad for you. For this food to last long, have the right color, and not pick up all the bad bacteria associated with keeping food for long, a LONG list of chemicals are added to this food. A lot of these chemicals are known to have very serious negative effects of the human body. To name but a few of these "side" effects: Cancer, High blood pressure, high cholesterol, Numbness, Burning sensation, Tingling, Facial pressure or tightness , Chest pain, Headache, Nausea, Rapid heartbeat , Drowsiness , Weakness and Difficulty breathing for asthmatics .

Now, forget all the "stuff" being added. What about nutritional value? Because of all the processing, there is little, if any, real nutrients left in any any of these foods! Not only that, BUT, the salt levels are WAY above what a human being should be consuming!

What about all these healthy bran cereals? Are they processed? YES. They contain more sugar than anything else! You poor blood sugar levels does not know what to do with all the extra insulin that it gets with just about any fast or processed food!

So, what then is safe and healthy?

Anything that is fresh, not processed, and preferably organic. Plain and simple! YES, that means that nice cup of coffee you are enjoying while reading this is not very good for you!

Have a look at your grocery store. The vast majority of the fresh, non processed foods are around the perimeter of the store, and not in the isles! This makes shopping so much easier!

"BUT, it takes so long to prepare!" The most common complaint I hear! Well, if you plan it properly, you can make all your fresh food in less time than it takes to get all your fast food during the day! Read that again! My wife and I prepare all our meals, for the 2 of us, and our 2 children, in 30 minutes in the morning! All fresh, all healthy, and all ready to eat for the rest of the day!

How much, and how often should you eat? This is also very simple. You should be eating every 2.5 to 3 hours. Before you start screaming at me for telling you to eat so much, remember also that these meals should be much smaller portions of your regular 3 meals a day. This will equate to around 6 meals a day.

What will you be eating? Also quite simple. Protein, Carbohydrates and Fat. YES, fat! You need to eat lean meat, skinless chicken or fish for protein. If you are vegan, there are loads of alternatives. For carbohydrates, you will have fruit and vegetables. For fat, you will have fish, fish oil capsules or flaxseed oil.

That's IT! Sounds boring? Believe me when I tell you that it is not!

To read many more articles like this one, and to learn more about healthy eating and exercising, please visit my web site at http://www.allaboutfitnessonline.com/. While at the site, also take the time to subscribe to our newsletter, which is published bi-weekly, and includes many more articles just like this one.

Maintaining Your Diet


Are you constantly surrounded by temptation? Can’t say no to those fattening lunch dates, or those home-baked pies from your mother-in-law or to the huge box of chocolates from your partner? The diet is hard enough without high-calorie foods being pushed in your direction. How can you stick to your resolve?

WebMD experts offer five simple strategies to help you stick to a healthy eating plan (even when you're surrounded by non-dieting friends and loved ones).

1. Make a Statement. It’s up to the dieter to make his or her feelings known. Directly ask your loved ones not to give you food as gifts or eat in front of you. No matter how strong you are, you can't stare fattening foods in the face every day without your willpower breaking down.

2. Keep Temptation Out of Sight. Even if your loved ones agree to eat their fattening goodies when you're not around, ask them to keep it in a cabinet where you don't normally go for your diet foods - you'll be less tempted to eat it.

3. Learn the Art of Substitution. Give yourself a taste treat of your own by preparing a less-caloric dessert that captures some of the essence of what your family members are wolfing down. Be creative and you'll find that watching others eat the goodies won't be so hard.

4. Share the Health. Make the foods that everyone craves in a more healthful and calorie-conscious way. Use no-fat yogurt in place of mayonnaise, use skim milk instead of whole milk, make lasagna with low-fat cheese. Creating a low-calorie shopping list will also help. Choose baked chips instead of fried, popcorn instead of cheese doodles, diet soda instead of regular, you will be helping everyone.

5. Be Reassuring. Even when they say you look good the way you are, reassure your partner that your weight loss goals are driven by health, not vanity, and that losing those extra pounds will help ensure a better future for both of you. Explain the serious health risks involved in being overweight.

No- you’re not weak-willed. You’re human. Just don’t let those around you get the best of you. Follow these five easy steps and you won’t fall off the weight loss wagon.

Ambience




6440 Fair Oaks Blvd., Carmichael, CA 95608. (916) 489-8464

There are several “great” places to eat in Sacramento. Likewise, there are several “romantic” places to eat in Sacramento. But unfortunately, there are very few great, romantic places to eat in our town. So when a friend mentioned Ambience I was a bit skeptical, especially since it seemed to be located smack dab in the middle of the ‘burbs in a (gulp!) strip-mall. Yes, you heard me correctly—a high end, romantic restaurant in a suburban strip-mall. This I had to see. So back around Christmas time, when Mr. S. and I decided to embark on a little kidlet-free staycation; we booked a table for deux at Ambience and a night at the Citizen.

I’ll just skip the suspense and let you know that my first experience at Ambience was phenomenal. Our server, Shaznod, proved that customer service is not dead and the food…man, oh man, I still dream about their lobster bisque! Now, I bet you’re wondering why it took me so long to write up a review of Ambience…wellllll, I’ll be honest, I’ve been touting the restaurant to all my close friends (and even a few strangers. Guy in the supermarket line, it was a pleasure chatting with you!) but before I wrote it up, I wanted to give it one more whirl to make sure that my exemplary experience there was not a delusion. So, I booked a table for a quiet Thursday night and talked two of my food-loving friends into trekking back out there with me. Amazingly, both the food and service were spot on again. So, it was time to get writing….

Ambience is located on Fair Oaks Boulevard in a stand-alone building surrounded by a non-descript strip mall. The interior décor is a bit minimalistic. There is wood flooring throughout and two rooms with damask covered booths and white table cloths. Also, small lights are interspersed through the dining area in an attempt to give the dining room a dark, intimate vibe. In my opinion, some simple pieces of artwork would soften the stark walls and add some overall warmth. Oddly enough, both times I visited the establishment there was only a handful of patrons and the adjacent rooms (where the non-booth tables were) were closed off to seating. Service from start to finish was impeccable. I love the fact that the staff is exceptionally knowledgeable about the various wines offered and versed in the dishes that are put out.

Please note, Ambience offers a prix fixe menu only. It’s a five course dinner for a flat $45 (tax and tip not included). There are 1-2 choices offered for the first course, 5 choices for the second, 1 (a soup) for the third, 5-6 choices (entrée) for the fourth and 4 choices (dessert) for the fifth. You get plenty of options but if you’re the high-maintenance type that likes to modify everything you eat, this probably isn’t the place for you. In addition, most of the entrées feature game meat of some sort; so, if you’re adhering to a vegetarian diet, I would not suggest visiting Ambience.

On my first visit, the dinner began with a spinach and gorgonzola cream gratin with Oaxaca cheese served in a mini-cocotte. It was delicious but really needed to be served with some bread or some other accompaniment that it could be spread upon.

For the second course, I opted for the foie gras on crisp, truffle oil crostini served with a sliced cinnamon burgundy poached pear, an asian pear puree and a sweet shallot chutney. Mmmm! Each bite was pure bliss!

For the third course, we were presented with a small bite of succulent seared lobster, surrounded by a pool of creamy lobster bisque and garnished with crème fraiche. Oh-my-god, I think my eyes rolled back into my head and my toes curled when the spoon hit my lips.

I think right about this time, Mr. S. commented about how although the portion size of the three courses we had ingested so far had appeared petite, he was getting a bit full. He was right, between eating “heavy” dishes and our waiter actually spacing our courses out in the proper manner so we could enjoy each dish fully; I too, was getting somewhat full and was eating a bit slower.

For my entrée, I decided upon the boneless, young New Zealand rib-eye of lamb coupled with a yam-potato puree and a stuffed tomato and apricot-mint glaze. The plating was exquisite and the dish itself was quite tasty; however, I actually preferred Mr. S.’s seared elk steak to my own entrée. The black wild rice his dish was served with imparted a deep, chocolaty aftertaste and the sautéed chard offered a nice contrast to the herb balsamic sauce drizzled upon the tender elk.

For dessert, we ordered the apricot-mango brûlée with fresh berries and the chocolate mousse and mousse cake duo. Both desserts were really rich and satiated my sweet tooth. Although by the time we reached our fifth course, we couldn’t manage more than a bite or two.

For my second visit, my dining companion ordered us a bottle of the Sobon Estate’s 2006 “Rezerve” Zinfandel. It was a decent wine; full-bodied and heavily laden with sweet fruit undertones. It had a dry finish and would have probably been a better match for a meat dish (I had a fish dish as my entrée.)

For my starter, I elected to go with figs stuffed with goat cheese and melted with an apricot balsamic glaze. Much to my dismay, the server informed our table that although the dish was still being offered; they were unfortunately out of apricots for the evening. The figs arrived (sans apricots) with a simple balsamic glaze and were warm and delectable; however, the goat cheese was mysteriously MIA.

Second course, same as the first! (Just kidding! The Herman’s Hermits’ tune, “Henry the VIII, I Am,” popped into my head for some reason). For round two, I selected the Hawaiian ahi tuna trio served with tomato-ginger coulis, cilantro oil, pine nuts and a spicy green tobiko. The fish was fresh tasting and was a perfect follow up to the heavy figs. In addition, I was also able to wangle a taste of my dining companion’s beef tartar (topped with quail egg and truffle oil vinaigrette). The beef had a great texture to it and seemed to melt in my mouth.

Next, all three of us were served an asparagus purée as a palate cleanser. The purée was nice and light and garnished with a touch of crème fraiche; but I was a bit disappointed that they weren’t still serving the heavenly lobster bisque from my previous visit. Yes, I may have even pouted a little….

For my main course, I went with the grilled orange roughy on dill potato gnocchi and organic white corn kernels; garnished with cherry tomatoes, dill butter and white wine lemon sauce. The fish was cooked to perfection and I enjoyed the mélange of flavors on the plate.

Last but definitely not least, I closed out my culinary adventure with a superb Baked Alaska. They didn’t do the theatrics of a flambé at the table but the dessert still receives top marks in my book. I’m not really keen on decadent desserts (I’m more of a savory girl) but I ate every bite of the scrumptious meringue and creamy ice cream that night and had sweet dreams.

To sum it up, Ambience exudes a quiet, elegance that’s hard to find in most Sacramento restaurants. It focuses on perfecting the chief components of an amazing restaurant: atmosphere, courteous and attentive service, good value and impressive, flavorful food. Check, check, check and…check! Despite the location being less than desirable (I wish it was in the grid), we’ll definitely be returning to Ambience for future nights out on the town. Hope to see you there!

Examine The Foods You Eat


Food (and water) is the absolute first thing you need in order to ensure life. Without it you would wither away and die. You need food for its nutrition and for its sustenance. But are the foods you consume today supplying you with good solid nutrition, or are many of them slowly robbing you of your health and taking years from your life?

Here are some things to consider:

THE HAZARDS OF EATING MEAT

Eating meat (particularly pork and red meat such as beef) in of itself is unhealthy especially when eaten in too large of quantities. Certain meats, such as beef, can take up to 72 hours to digest completely. Therefore, if you eat meat two or three times a day, you could still be digesting the food you had for breakfast the other day while you are again consuming another round of it.

This explains why many autopsies reveal from 5 to as much as 40 pounds of undigested meat still in the systems of many people! Now, imagine how unhealthy it becomes if the animal where the meat came from was treated with antibiotics and other artificial health sustainers? These chemicals stay in the meat fibers; and no amount of washing, cooking, or boiling will get rid of them. Do you really want that in your food?

Hence, many people today are immune to antibiotics for humans. They ingest the antibiotics from animals, and the extra strong antibiotics kill both the good and bad bacteria in the human body. The more you eat chemically treated meat, the more you weaken your body’s defense mechanisms. This hazard is aggravated further when the meats are processed with artificial flavors and preservatives.

PRECAUTIONS WHEN CONSUMING FISH

Many “fresh” fish in the market today are loaded with preservatives to lock in their “freshness.” Some use formalin, a chemical used in embalming human corpses, to preserve newly caught fish. A few wicked sellers may wash marketed fish with food coloring or textile color to give these fish a “fresh” look. To ensure your safety and enjoy the nutritious benefits of fish, buy them from trusted sources only.

PRECAUTIONS WHEN CONSUMING BREAD

Many white breads are hard to digest. Their hard residues stay long and may form blockades in the intestines. Moreover, eating white bread actually rapidly elevates blood sugar levels in your body. Whole wheat bread is a healthier food alternative to white bread as it supplies better nutrition, but many of the whole wheat breads today still have preservatives because they are commercially produced. Make sure it is made with “whole wheat flour” and not “enriched whole wheat flour”. Always check the ingredients just to be sure.

CHEMICALS IN FOOD

Aside from having their nutrition values greatly reduced, a lot of food today is treated with harmful chemicals. Washing, cooking, and boiling for long hours may lessen the chemicals in your food, but these harmful substances may not be fully eliminated. Peeling the skin off some fruits will not ensure safety either.

Imagine swallowing and accumulating all those fertilizers and pesticides in your body. Do you still wonder why we have so many deadly diseases today that were unheard of in the days of our ancestors?

Insects know better. They will not touch crops with pesticides. That is why you will find these crops sold in the market without any sign of insect bites. People buy them because they look clean and delicious. They don’t know that these outward appearances conceal inner hazards of the food they are buying. Some people think it is a good option to eat fruits and vegetables that show a few nibbles from insects.

PROCESSED FOOD

After having your veggies and fruits treated with fertilizers and pesticides (and these are given to farm animals as part of feeds), they also undergo artificial processing to prolong their “freshness.” They are treated with preservatives, which mean more chemicals. Some instant noodles are treated with chemical wax, which may be cancer causing. Do you know that these noodles are banned in some countries?

Because processed food terribly lacks real nutrition, their sellers sometimes put synthetic vitamins in them and pass them off as “plus factors” for good health when actually; these synthetic vitamins often do little to nothing for you or in some cases can even harm your health.



If you want to live a long, happy, and healthy life, always be on the lookout for the presence of preservatives in your food. Look at the labels and find out if some of the ingredients can be harmful to your health.

Aviation History in Pictures:Sasol makes world's first fully synthetic fuel-powered flight

http://www.cityslicker.co.za/?_sid=38
South African petrochemicals giant Sasol on Tuesday took to the skies the world's first passenger flight powered with only synthetic jet fuel, which was produced from coal.The flight from Johannesburg to Cape Town took two hours.A nervous Springbok Captain John Smit was onboard the flight but was eventually filled with pride after the the historic flight:

Here are a few pictures capturing the historic event:

Springbok's Victor Matfield was on the world's first fully synthetic fuel-powered flight
Sasol makes World'd first fully synthetic fuel powered flight


Pictures Courtesy Creamer Media
A Sasol Gasoline Station in Johannesburg(courtesy Getty Images)
Watch Sasol CEO Pat Davies on Youtube speak after the historic first passenger flight powered by 100% synthetic fuel.

How Apricots Benefit You


Alexander the Great fell in love with this surprisingly sweet fruit in Asia, where he found them growing wild. When he returned to Europe from his military expeditions, he brought some with him.

The ancient Romans gave the apricot its name - from the Latin word for "precocious" - because the apricot is the first fruit of the season to ripen. The name stuck, and the apricot spread all over, from Europe, to America, and all the way to Australia.

The apricot is a fantastic fruit - loaded with beta carotene, iron, fiber, vitamin C, and several B vitamins. If you dry an apricot, its nutrients get more concentrated, making dried apricots a great snack.

Whether fresh or dried, eating apricots will help you fight the effects of aging, protect your eyesight, ward off cancer, and prevent heart disease.

4 ways apricots keep you healthy

Combats cancer.

If you get indigestion from eating tomato products - the prime source of lycopene - here's great news for you. Apricots, especially dried ones, are another source of lycopene, the amazing carotenoid that can help prevent prostate, breast, and several other cancers. Though apricots aren't nearly as good a source of lycopene - about 30 dried ones have the same amount as one tomato - munching on them throughout the day can boost your lycopene quicker than you think.

Apricots are also a good source of the most famous carotenoid of them all - beta carotene. This powerful antioxidant reduces your risk of some types of stomach and intestinal cancers. To get these benefits, experts suggest getting at least 5 milligrams of beta carotene each day. That's equal to about six fresh apricots.

Halts heart disease.

Eating dried apricots as a snack can punch up your levels of iron, potassium, beta carotene, magnesium, and copper. These important nutrients help control your blood pressure and prevent heart disease. Plus, as few as five dried apricots can give you up to 3 grams of fiber, which sweeps cholesterol out of your system before it has a chance to clog your arteries.

Chases away cataracts.

What you eat can affect your vision. Dr. Robert G. Cumming, the lead researcher for the Blue Mountains Eye Study, says, "Our study confirms the importance of vitamin A for cataract prevention." Cumming adds, "Our overall conclusion is that a well-balanced diet is needed for eye health."

Since apricots are a good source of beta carotene, which your body converts to vitamin A, and several other nutrients, they could be just what you're looking for.

Adds to a long life.

Believe it or not, some people claim apricots are the secret to living to age 120. They get this idea from the Hunzas, a tribe living in the Himalayan Mountains of Asia. Common health problems, like cancer, heart disease, high blood pressure, and high cholesterol, do not exist in Hunza. And researchers are wondering if apricots, a main part of their diet, are partly responsible. The Hunzas eat fresh apricots in season and dry the rest to eat during their long, cold winter.

Although eating apricots can't guarantee you'll live a long life, recent research suggests the little fruit may help you live a better life. The B vitamins in dried apricots may protect you from Alzheimer's and age-related mental problems, like memory loss.

Pantry pointers

From June to August, the finest fresh apricots roll into your supermarket from California and Washington state. Keep your eyes peeled for the tastiest of the bunch. They'll wear a beautiful, bright orange skin, and they'll look and feel plump. Avoid apricots with yellowish or greenish tinges and those that are hard, shrunken, or bruised.

Just like their cousin the peach, apricots can ripen on your kitchen counter at room temperature. When they feel and smell ripe, wrap them in a paper bag and store them in your refrigerator. They'll stay fresh for several days.

During the winter months, satisfy your apricot craving with fruits imported from South America, or enjoy canned apricots, jams, spreads, and nectars.

Like mom used to make it

I am not a foodie . I will eat anything that is set before me at mealtimes. For me , it is too much effort to undertake a trip to the other side of town to check out the food in a restaurant even if it receives rave reviews from connoiseurs. On the rare occasion that I do get to dine in one of these places that come highly recommended, I still look forward to the conversation rather than the food. Last Friday I met my friend Asha at a nice restaurant in UB city and later when Akila asked me what we had for lunch, I struggled even to describe it to her leave alone remember the name of the dish.

I would have imagined that a non-complaining consumer like me should be the favorite of any cook. But that is not the case. Good cooks want their creations to be criticized, appreciated , evaluated. The older women in my family cooked sambar, rasam and vegetable on a daily basis but eagerly waited for feedback from those who ate it. “sambar sariya irukka?’ (‘is the sambar ok?’) my grandmom would ask as you took the first mouthful of sambar mixed with hot rice and ghee. That was your cue to savour the mouthful and tell her how good it tasted. To be fair to her and most of the ladies of her generation , they turned out delicious sambar and rasam with unfailing consistency. She would have been delighted with a response a la wine tasters about the full body and the delicious blend of the spices and the divine aroma. Or at the minimum, a comment about the balance of salt and spices in the dish. Naturally she would be disappointed with my insensitive treatment of her labor of love as just a means to whet my appetite -no more, no less. No wonder she preferred to seek the opinion of my sister who could say that one-eighth of a pinch of salt would make the dish perfect.

Looking back, what amazes me about the cooking of these women of earlier generations is the consistency in taste. My grandmother’s rasam tasted the same every time she made it. Not once have I seen her put a spoonful in her mouth to check for taste while cooking but the finished product always had the same taste. We called it “kai manam” or the taste of the hand that made the dish. And we ate the same dishes most of the days of the week – a sambar, a rasam and a curry or kootu and yet the meal was extremely satisfying to the palate and stomach. It was simple, tasty and healthy. In recent times I have watched several cookery shows – Indian and international– on the television and that is when I realized the amazing simplicity of our cooking both in terms of the ingredients and in terms of the processes. We just boil, steam or fry. The basic ingredients needed were coriander seeds, chillies and tamarind and a set of spices stored in a box with 5 containers (anjarai petti) for mustard, fenugreek, cumin, pepper and asafetida. This is all they needed to keep their family fed on happy meals most days of the year.

A few days ago, my cousin gave me a cookery book containing recipes of everyday dishes cooked in our family handed down the generations. Today I made a kootu (vegetable and lentils gravy) based on a recipe from the book and when I ate it, there were tears in my eyes as it tasted just like the kootu prepared by my mother. It brought back so many memories of her moving about the kitchen, making these dishes and serving us hot food at every meal whether she was sick or tired or sad. In my mind, the taste of the food that she used to make was so much a part of her - as much as everything else she was. As the author calls it in this article, that taste was a part of my ‘food ancestry’ and it moved me to tears.

This experience is probably something that the younger generation cannot relate to. With the demands and pressures their careers impose on them, there is very little cooking happening in many houses of younger couples these days. It is true that today we have an endless range of food options within our reach and so there is no reason to confine ourselves to the traditional recipes of our ancestors. And whether people want to cook their meals or not is a matter of individual preference. But when the hearth no longer symbolizes family togetherness, children of coming generations will not have memories of growing up intertwined with watching their mom/dad cooking and the medley of smells from a warm kitchen, the signature taste of the way mom used to make this dish or that. With the rise of take-out, eating-out culture, a lot of traditional recipes may soon be forgotten too.

Since these recipes are so much a part of our tradition and culture we could probably make an effort to save them from total oblivion. Do you have any traditional recipe or cooking tip specific to your family that has already disappeared from most kitchens? Please do share as a comment or mail me at Usha.vaidyanathan@gmail.com

Including Apples In Your Diet


There's no easier way to add a dose of nutrition to your day than by crunching on a tasty apple. You probably first experienced its delightful flavor as a baby, when applesauce introduced you to real food. And now, whether it's a Granny Smith, a McIntosh, or a Red Delicious, you think of apples as old friends. Grown throughout the world, apples are high in fiber, vitamins, minerals, and antioxidants. They're fat-free, cholesterol-free, and low in sodium. In short, eating apples is a smart part of a healthy lifestyle.

6 ways apples keep you healthy

Regulates your day.

You don't have to worry about staying regular anymore. Whether your problem is visiting the bathroom too often or not often enough, apples can help.

A British researcher, Dr. D.P Burkitt, believes one of the easiest ways to prevent all sorts of illnesses, is to avoid constipation. He calls the diseases caused by chronic constipation "pressure diseases." Appendicitis, diverticular diseases, hemorrhoids, hiatal hernias, and even varicose veins can all be caused by straining to pass small, hard stools.

Just one apple with its skin contains 4 to 5 grams of fiber - the most important nutrient in keeping your bowels working like a well-oiled machine. Keeping yourself regular without relying on harmful laxatives could be as easy as replacing that afternoon snack of potato chips or cookies with a crisp, delicious apple. And think of the calories you'll save. The average apple has about 80 calories while a serving of chips weighs in at 150 calories and you'll get about 200 from just a few cookies.

But that's not all apples can do. They're also good for diarrhea, thanks to an ingredient called pectin. This carbohydrate has a congealing effect in your intestines that helps firm things up and return you to normal. Applesauce is actually the best apple product for diarrhea, since it's made without the high.-fiber skin. But watch out for extra sugar. Some brands of applesauce dump a truckload of sweeteners into an otherwise healthy food, and too much refined sugar could make your diarrhea worse.

Keeps your body young.

By now you know antioxidants can protect you from many of the diseases that seem to be a part of aging. In fact, so many people are taking supplements for antioxidant protection that it's become a multibillion-dollar industry. But the evidence is mounting that whole foods can do more for you than pills.

When scientists compared a 1,500-milligram vitamin C supplement to one small apple, the results were astounding - the antioxidant values were equal. That means a fresh apple has more than 15 times the antioxidant power of the recommended daily dose of vitamin C. And that's just for starters. The researchers also found an ordinary apple was able to stop the growth of colon and liver cancer cells in test tubes. Unpeeled apples were especially effective. The question you need to ask yourself: Why waste money on flavorless supplements when you can get better antioxidant firepower from a sweet, crunchy fruit?

Cuts your risk of heart disease. Sometimes it's hard to remember which food is good for which part of your body. The next time you pick up an apple, examine it carefully. It's shaped a bit like a heart - and that should help you remember apples are good for your heart.

It's the magnesium and potassium in apples that help regulate your blood pressure and keep your heart beating steadily, and it's the flavonoid quercetin, a naturally occurring antioxidant, that protects your artery walls from damage and keeps your blood flowing smoothly.

In fact adding flavonoid-rich foods like apples to your diet has been scientifically confirmed to lower your risk of heart disease. There's proof of this in a study of Japanese women who ate foods high in quercetin. They were less likely to get coronary heart disease than other women and they had lower levels of total and LDL, or bad, cholesterol.

Strikes at the heart of strokes.

Apples are even a smart choice for helping avoid strokes. Scientists aren't sure which ingredient in this multi-talented fruit to credit, but the connection is clear - people who regularly eat apples are less likely to have strokes than people who don't.

Protects your joints.

In areas of the world where fruits and vegetables make up a large part of the diet, very few people get arthritis. Compare this to modernized countries where fruits and vegetables have been replaced with fast, processed food and you'll find up to 70 percent of the population suffers from some form of arthritis. Just a coincidence? Not according to nutrition experts. They link this trend in part to boron, a trace mineral many plants, including apples, absorb from the soil.

If you eat like most people, you'll get about 1 to 2 milligrams (mg) of boron a day, mostly from non-citrus fruits, leafy vegetables, and nuts. Experts believe, however, you need anywhere from 3 to 10 mg a day to affect your risk of arthritis. To boost your boron intake to this level, you'd have to eat more than nine apples a day.

This is probably an unreasonable amount for most people, but don't despair. Pair an apple with other boron-rich foods like a few tablespoons of peanut butter and a large handful of raisins, and you'll not only have a delicious afternoon snack, but you'll make your joint-saving quota of boron at the same time.

Helps you breathe deeply. Your lungs are assaulted every day by cigarette smoke, air pollution, pollen, and other air-borne nasties.

On top of that perhaps you suffer from asthma, emphysema, or similar lung condition. If all you want to do is take a deep breath, then grab an apple.

A five-year study of more than 2,500 men from Wales found those who ate five or more apples per week were able to fill their lungs with more air than men who didn't eat apples. Experts believe you might be getting some special protection from the antioxidant quercetin. Unfortunately, eating apples can't reverse a lung condition you already have, but you just might add a new line of defense against further damage.

Pantry pointers

Buy apples that are unbruised, firm, and have good color. Take them out of their plastic bag and store them in your refrigerator - loose in the produce bin or in a paper bag is best. And since they will absorb odors, keep them away from strong-smelling foods like garlic and onions.