Hemorrhoids & its Symptoms
Hemorrhoids are conditions where there is a swelling of the veins around the anus. The veins may be inflammed sometimes. Hemorrhoids can be internal or external. Internal hemorrhoids are found inside the anus or the rectum and the external is found external to the anus or rectum but near them. The internal hemorrhoid may sometime protrude and it is called protruding hemorrhoid. Hemorrhoids are caused due to straining in moving the stool.
The common hemorrhoids symptoms are blood in stool, rectal bleeding, blood on toilet paper, anal itching, anal swelling, and pain during bowel movement. The complicated hemorrhoids symptoms are gastrointestinal bleeding, anemia, thrombosis, and strangulation. There is two types of hemorrhoids are external and internal.
The most common in internal hemorrhoids symptoms is bright red blood covering the stool, or on toilet paper. In the external hemorrhoids symptoms are sever paining and swelling, hard lump around the anus. Other hemorrhoids symptoms are itching, too much of straining, rubbing or cleaning around the anus may cause paining or irritation, it leads to the bleeding.
In the complicated hemorrhoids symptoms, gastrointestinal bleeding is severe, it cause bleeding in stomach, blood while vomiting, blood in stool these are symptoms for gastrointestinal bleeding. Anemic is also one of the complicated hemorrhoids symptoms it causes due to weakness. Stomach ulcer is also hemorrhoids symptoms it is caused due to eating lots of spicy food, and not having the food in the correct time. In the thrombosis hemorrhoid symptoms it may lead to complicated heart attack, stroke and so on. Another hemorrhoids symptoms is strangulation, it means that blockage in the veins.
Internal hemorrhoids symptoms are more severe than external hemorrhoid symptoms. As doctor says any hemorrhoids symptoms are not possible to identify in the first stage. The development of hemorrhoids and hemorrhoids symptoms are identified by diagnosing complicated hemorrhoids symptoms like gastrointestinal bleeding, anemic and so on. Above said are the symptoms for hemorrhoids.
By Balaji B
Online version of the above article is located at Hemorrhoids Symptoms webpage. For more resources realted to Hemorrhoids please visit http://www.natural-treatment-guide.com/hemorrhoid/hemorrhoid-intro.html
Friday, June 1, 2007
Wednesday, May 23, 2007
Alcohol, Foods and Weather Condition Implied in Rosacea Flushing
Alcohol, Foods and Weather Condition Implied in Rosacea Flushing
All alcohol types are fermented and cause facial flushing. But red wine and beer are most dangerous as they are not further distilled and trigger facial allergic redness in Rosacea sufferers. Alcohol pumps out water from the cells, leads to dehydration and causes blood vessels to dilate. It is also a good calorie resource, very rapid metabolized and the quick digestion triggers an increased blood flow.
To avoid flushing in rare conditions of alcohol consume, patients with Rosacea must only drink fresh beer without any conservants and light beer with lower content of carbohydrates. In case of wine consume, choose white wine only, as red wine is highly rich in carbohydrates, preservatives and causes the worst redness reaction. The best way to prevent flushing is till avoiding alcohol in all cases.
Patients with Rosacea should choose small amounts of whiskey, vodka or gin and water instead of sweetened mixes that stimulate the cardiovascular system. Gin is however less dangerous; all drinks should be mixed with water.
Cigarette smoking produces facial redness due to the oxygen consumption causing blood vessel dilatation. Smoking triggers the occurrence of teleangiectasie, high blood pressure and mineral deficiencies.
Hot baths and showers cause flushing due to vasodilatation. If you prefer warmer water to open pores, clean them up or simply for relaxation; do not forget to later lower the water temperature to trigger vasoconstriction.
Cold weather conditions cause vessel dilatation in Rosacea sufferers as they go into a warm environment from cold outer weather. In cold air the heart pumps more rapid to preserve the inner temperature and the extremities tend to cool off. When they get into a warm room facial area and extremities tend to flush as the heart is still in n alert mode. Rosacea patients are advised to wear facial masks in cold exposures and slowly change the temperature in the environment permitting the body to adapt its functions.
The facial redness caused by a food allergy debuts with a red nose, red cheeks or ears. This can act like warning signs for patients; they must immediately change their eating habits to reduce facial symptoms as well as gastrointestinal ones, headaches, sinusitis or fatigue. Carbohydrates, calories and sweets are especially guilty for causing facial redness. Other substances contained in food can also act harming in case of Rosacea: vinegar, fruit juice, tomatoes, spicy food, pepper, meat marinades, cheese, chocolate, yogurt, vanilla and many others. All this products cause facial flushing due to vasodilatation or because of allergic reactions. Stimulants like caffeine, teas and alcohol stimulate the nervous system leading to even worse redness reactions.
By Groshan Fabiola
So, if you want to find out more about rosacea makeup or even about rosacea please click this link http://www.rosacea-center.com
All alcohol types are fermented and cause facial flushing. But red wine and beer are most dangerous as they are not further distilled and trigger facial allergic redness in Rosacea sufferers. Alcohol pumps out water from the cells, leads to dehydration and causes blood vessels to dilate. It is also a good calorie resource, very rapid metabolized and the quick digestion triggers an increased blood flow.
To avoid flushing in rare conditions of alcohol consume, patients with Rosacea must only drink fresh beer without any conservants and light beer with lower content of carbohydrates. In case of wine consume, choose white wine only, as red wine is highly rich in carbohydrates, preservatives and causes the worst redness reaction. The best way to prevent flushing is till avoiding alcohol in all cases.
Patients with Rosacea should choose small amounts of whiskey, vodka or gin and water instead of sweetened mixes that stimulate the cardiovascular system. Gin is however less dangerous; all drinks should be mixed with water.
Cigarette smoking produces facial redness due to the oxygen consumption causing blood vessel dilatation. Smoking triggers the occurrence of teleangiectasie, high blood pressure and mineral deficiencies.
Hot baths and showers cause flushing due to vasodilatation. If you prefer warmer water to open pores, clean them up or simply for relaxation; do not forget to later lower the water temperature to trigger vasoconstriction.
Cold weather conditions cause vessel dilatation in Rosacea sufferers as they go into a warm environment from cold outer weather. In cold air the heart pumps more rapid to preserve the inner temperature and the extremities tend to cool off. When they get into a warm room facial area and extremities tend to flush as the heart is still in n alert mode. Rosacea patients are advised to wear facial masks in cold exposures and slowly change the temperature in the environment permitting the body to adapt its functions.
The facial redness caused by a food allergy debuts with a red nose, red cheeks or ears. This can act like warning signs for patients; they must immediately change their eating habits to reduce facial symptoms as well as gastrointestinal ones, headaches, sinusitis or fatigue. Carbohydrates, calories and sweets are especially guilty for causing facial redness. Other substances contained in food can also act harming in case of Rosacea: vinegar, fruit juice, tomatoes, spicy food, pepper, meat marinades, cheese, chocolate, yogurt, vanilla and many others. All this products cause facial flushing due to vasodilatation or because of allergic reactions. Stimulants like caffeine, teas and alcohol stimulate the nervous system leading to even worse redness reactions.
By Groshan Fabiola
So, if you want to find out more about rosacea makeup or even about rosacea please click this link http://www.rosacea-center.com
Tuesday, May 22, 2007
Crock Pot Recipe For Spicy Shrimp Chowder
Crock Pot Recipe For Spicy Shrimp Chowder
Cooking is truly an experiment; what foods work with what spices, how much, the variables go on and on. For many, cooking without a recipe or even altering a recipe is a scary thing. They follow recipes exactly, worried that the cooking police might come find them if they don’t.
And so, I offer you my Spicy Shrimp Chowder recipe. You will notice the ingredients are in two categories – what you can alter and what you can’t. (Please notice which list is longer and that even the necessary ingredients have options.) What I have offered you is a choice, a sort of “experiment with a guide”. I have it listed the way I make it (although I often think my husband sneaks in more red pepper when I’m not looking) but please feel free to add or subtract, increase or decrease amounts, or whatever else you want to please your palate. For some altering hints, I’ve added a list below the recipe instructions. Enjoy!
Necessary ingredients
2- 14.5 ounce cans of diced tomatoes, undrained
2 cups eight vegetable or tomato juice
1 cup white wine or water½ cup rice
Other ingredients
2 cups celery, chopped
1 green or red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp ground red pepper
1 pound pre-cooked, tail off shrimp
Spray 5-6 quart crock pot with cooking spray. Mix all ingredients except shrimp and rice in slow cooker, cover and cook on low 7-8 hours or high 3-4 hours. Stir in fish and rice. Cover and cook on high an additional 45 minutes.
Hints for alteration- For soupier chowder, add an additional 1 cup juice and/or ½ cup wine.- Make with any firm fish such as tuna steak, halibut, or haddock cut into 1 inch cubes.- Increase or decrease celery, bell peppers, and onion according to your tastes.- For a spicier chowder, increase garlic, Worcestershire sauce, and/or ground red pepper. You could also add some hot sauce if desired.
The point is to get confident and creative. Create recipes for you – ones that you will enjoy. Find this and other recipes at http://www.natalies-recipes.com.
By Natalie Schloesser
Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.
Cooking is truly an experiment; what foods work with what spices, how much, the variables go on and on. For many, cooking without a recipe or even altering a recipe is a scary thing. They follow recipes exactly, worried that the cooking police might come find them if they don’t.
And so, I offer you my Spicy Shrimp Chowder recipe. You will notice the ingredients are in two categories – what you can alter and what you can’t. (Please notice which list is longer and that even the necessary ingredients have options.) What I have offered you is a choice, a sort of “experiment with a guide”. I have it listed the way I make it (although I often think my husband sneaks in more red pepper when I’m not looking) but please feel free to add or subtract, increase or decrease amounts, or whatever else you want to please your palate. For some altering hints, I’ve added a list below the recipe instructions. Enjoy!
Necessary ingredients
2- 14.5 ounce cans of diced tomatoes, undrained
2 cups eight vegetable or tomato juice
1 cup white wine or water½ cup rice
Other ingredients
2 cups celery, chopped
1 green or red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp ground red pepper
1 pound pre-cooked, tail off shrimp
Spray 5-6 quart crock pot with cooking spray. Mix all ingredients except shrimp and rice in slow cooker, cover and cook on low 7-8 hours or high 3-4 hours. Stir in fish and rice. Cover and cook on high an additional 45 minutes.
Hints for alteration- For soupier chowder, add an additional 1 cup juice and/or ½ cup wine.- Make with any firm fish such as tuna steak, halibut, or haddock cut into 1 inch cubes.- Increase or decrease celery, bell peppers, and onion according to your tastes.- For a spicier chowder, increase garlic, Worcestershire sauce, and/or ground red pepper. You could also add some hot sauce if desired.
The point is to get confident and creative. Create recipes for you – ones that you will enjoy. Find this and other recipes at http://www.natalies-recipes.com.
By Natalie Schloesser
Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.
Monday, May 21, 2007
The Top Six Factors that cause Bad Breath
The Top Six Factors that cause Bad Breath
Bad breath is something that most people suffer from at one time or another, the good news is there is usually a cure to get rid of this embarrassing problem. The key though is to find the cause and treat it accordingly.
The top six factors for causing bad breath are as follows.
: Bacteria build up on the tongue The major cause of bad breath is a build up of bacteria on the back of the tongue and on the under layers. This can be easily treated with a combination of tools such as oral tongue cleaners and good oral cleaning regime.
: Bad teeth Rotting teeth are an obvious cause of halitosis. If this is indeed the cause then swift dental treatment can erase bad breath overnight. Removing or treating a rotting tooth can cure the problem instantly as once the rotting part of the tooth has been identified the source of the problem will have been removed.
: Food Spicy food is a great culprit and many people are shocked because they think that bad breath caused by such food is limited to the day after consuming the foods in question. The fact is spicy food can cause bad breath for two to three days after a meal and this is why people think the cause lies elsewhere.
: Smoking This is an obvious cause of bad breath and there is not a breath treatment on the market that can combat this area of halitosis. Nicotine literally oozes from every part of your body, inside and out, so the smart way of combating this it to kick the habit.
: Tonsil stones Tonsils can hold a mass of bacteria and also tonsil stones, The combination of both is enough to set loose a mass of foul smelling odours that no amount of teeth or tongue cleaning can cure. The good news is these stones can easily be dissolved and the bacteria obliterated.
: illness It is very rare for an internal illness to cause bad breath but this is an area that should certainly be looked into. If all other methods of breath freshening have failed a doctor should obviously be consulted in order to find out the underlying cause.
The good news is that with good information then 99% of all bad breath cases can be cured. In order to find out the best form of treatment you need to obtain detailed information and find out what the cures are, Most cures can easily be obtained online and in complete confidence.
By John De Jordan
The free Swift bad breath blasting report can be found at http://atdentist.com/badbreath.
Bad breath is something that most people suffer from at one time or another, the good news is there is usually a cure to get rid of this embarrassing problem. The key though is to find the cause and treat it accordingly.
The top six factors for causing bad breath are as follows.
: Bacteria build up on the tongue The major cause of bad breath is a build up of bacteria on the back of the tongue and on the under layers. This can be easily treated with a combination of tools such as oral tongue cleaners and good oral cleaning regime.
: Bad teeth Rotting teeth are an obvious cause of halitosis. If this is indeed the cause then swift dental treatment can erase bad breath overnight. Removing or treating a rotting tooth can cure the problem instantly as once the rotting part of the tooth has been identified the source of the problem will have been removed.
: Food Spicy food is a great culprit and many people are shocked because they think that bad breath caused by such food is limited to the day after consuming the foods in question. The fact is spicy food can cause bad breath for two to three days after a meal and this is why people think the cause lies elsewhere.
: Smoking This is an obvious cause of bad breath and there is not a breath treatment on the market that can combat this area of halitosis. Nicotine literally oozes from every part of your body, inside and out, so the smart way of combating this it to kick the habit.
: Tonsil stones Tonsils can hold a mass of bacteria and also tonsil stones, The combination of both is enough to set loose a mass of foul smelling odours that no amount of teeth or tongue cleaning can cure. The good news is these stones can easily be dissolved and the bacteria obliterated.
: illness It is very rare for an internal illness to cause bad breath but this is an area that should certainly be looked into. If all other methods of breath freshening have failed a doctor should obviously be consulted in order to find out the underlying cause.
The good news is that with good information then 99% of all bad breath cases can be cured. In order to find out the best form of treatment you need to obtain detailed information and find out what the cures are, Most cures can easily be obtained online and in complete confidence.
By John De Jordan
The free Swift bad breath blasting report can be found at http://atdentist.com/badbreath.
Sunday, May 20, 2007
Add Spice to Your Life with Mexican Food
Add Spice to Your Life with Mexican Food
One of the finest cuisines that satiate the gastronomic desires of people worldwide is Mexican food. Mexican food refers to a style of food that originated from Mexico. You will love Mexican cuisine due to its varied flavours, grand decoration and its enticing spicy taste.
The history of Mexican food can be traced back to pre-Hispanic traditions. The Aztecs and the Spanish colonists contributed handsomely to the evolution of the cuisine. Beef, chicken, pork etc. are some of the chief non-vegetarian ingredients. Pepper, broccoli, cauliflower, radish etc. are some of the vegetarian ingredients that are used in abundance. It is said that Mexican gastronomy is also to some extent influenced by the Caribbean and the French.
Mexican food varies in taste and style from region to region in the country. Climatic conditions, and ethnic differences have cast their impact on Mexican gastronomy. In northern Mexico, you will find beef and meat items aplenty. To the contrary, the south-eastern part of the country is famous for its spicy vegetable and chicken items. Now let us taste virtually a few well-known Mexican delicacies.
"Aquas frescas" is a refreshing beverage formed of fruits, cereals or seeds, sugar and water. The beverage is not only popular in Mexico, but also in Central America and the Caribbean islands. Aquas frescas has some highly sought-after flavours. Aagua de tamarindo is a popular variety of Aquas frescas that includes tamarind pods. Agua de jamaica is prepared with Roselle and agua de horchata includes rice. You can easily obtain the beverage from street vendors.
Another popular Mexican cuisine that will tickle your taste buds is "Arroz con Pollo". This is a dish comprising rice and chicken in Spanish. This item is considered to be a traditional delicacy. The highly luscious dish is prepared from rice, sofrito - a mixture of vegetables and fresh herbs, saffron and off course – chicken.
Next, let’s have a taste of "Barbacoa". From historical times till date, Barbacoa is perceived to the original barbecue. Barbacoa refers to meat slowly cooked over an open fire. Barbacoa de cabeza, a North Mexican delicacy, is slowly cooked cow head. Barbacoa percolated into Texan cuisine where it was gradually transformed to the highly admired barbeque.
After Barbacoa, let’s introduce "Pico de gallo" to our taste buds. The name is derived from Spanish meaning rooster’s beak. Pico de gallo is actually a fruit salad with limejuice spread all over. Salty white chilli powder is sprinkled before serving.
Our last Mexican platter of the day is "Taco". Taco is a traditional Mexican offering comprising rolled maize tortilla with meat feelings. Generally grilled beef, picadillo, fish, pork or chicken is used for the filling. Taco tastes even yummier with chopped onion, chilli salsa, and other garnishes. In Mexico, you will find several varieties of Taco. The serving of a Taco is quite interesting. It is traditionally served flat on a tortilla and the tortilla itself is being warmed up on a comal. The tortilla being soft, it can be folded into a U-shape for ease of consumption. Cheese, lettuce and beef- all contribute to make Taco a mouth-watering dish.
Our last Mexican platter of the day is "Taco". Taco is a traditional Mexican offering comprising rolled maize tortilla with meat feelings. Generally grilled beef, picadillo, fish, pork or chicken is used for the filling. Taco tastes even yummier with chopped onion, chilli salsa, and other garnishes. In Mexico, you will find several varieties of Taco. The serving of a Taco is quite interesting. It is traditionally served flat on a tortilla and the tortilla itself is being warmed up on a comal. The tortilla being soft, it can be folded into a U-shape for ease of consumption. Cheese, lettuce and beef- all contribute to make Taco a mouth-watering dish.
By Chris McCarthy
Chris McCarthy owns InsaneChicken's Hot Sauce and BBQ Sauce Catalog. InsaneChicken's Hot Sauce and BBQ Catalog also has a large selection of BBQ Rubs.
One of the finest cuisines that satiate the gastronomic desires of people worldwide is Mexican food. Mexican food refers to a style of food that originated from Mexico. You will love Mexican cuisine due to its varied flavours, grand decoration and its enticing spicy taste.
The history of Mexican food can be traced back to pre-Hispanic traditions. The Aztecs and the Spanish colonists contributed handsomely to the evolution of the cuisine. Beef, chicken, pork etc. are some of the chief non-vegetarian ingredients. Pepper, broccoli, cauliflower, radish etc. are some of the vegetarian ingredients that are used in abundance. It is said that Mexican gastronomy is also to some extent influenced by the Caribbean and the French.
Mexican food varies in taste and style from region to region in the country. Climatic conditions, and ethnic differences have cast their impact on Mexican gastronomy. In northern Mexico, you will find beef and meat items aplenty. To the contrary, the south-eastern part of the country is famous for its spicy vegetable and chicken items. Now let us taste virtually a few well-known Mexican delicacies.
"Aquas frescas" is a refreshing beverage formed of fruits, cereals or seeds, sugar and water. The beverage is not only popular in Mexico, but also in Central America and the Caribbean islands. Aquas frescas has some highly sought-after flavours. Aagua de tamarindo is a popular variety of Aquas frescas that includes tamarind pods. Agua de jamaica is prepared with Roselle and agua de horchata includes rice. You can easily obtain the beverage from street vendors.
Another popular Mexican cuisine that will tickle your taste buds is "Arroz con Pollo". This is a dish comprising rice and chicken in Spanish. This item is considered to be a traditional delicacy. The highly luscious dish is prepared from rice, sofrito - a mixture of vegetables and fresh herbs, saffron and off course – chicken.
Next, let’s have a taste of "Barbacoa". From historical times till date, Barbacoa is perceived to the original barbecue. Barbacoa refers to meat slowly cooked over an open fire. Barbacoa de cabeza, a North Mexican delicacy, is slowly cooked cow head. Barbacoa percolated into Texan cuisine where it was gradually transformed to the highly admired barbeque.
After Barbacoa, let’s introduce "Pico de gallo" to our taste buds. The name is derived from Spanish meaning rooster’s beak. Pico de gallo is actually a fruit salad with limejuice spread all over. Salty white chilli powder is sprinkled before serving.
Our last Mexican platter of the day is "Taco". Taco is a traditional Mexican offering comprising rolled maize tortilla with meat feelings. Generally grilled beef, picadillo, fish, pork or chicken is used for the filling. Taco tastes even yummier with chopped onion, chilli salsa, and other garnishes. In Mexico, you will find several varieties of Taco. The serving of a Taco is quite interesting. It is traditionally served flat on a tortilla and the tortilla itself is being warmed up on a comal. The tortilla being soft, it can be folded into a U-shape for ease of consumption. Cheese, lettuce and beef- all contribute to make Taco a mouth-watering dish.
Our last Mexican platter of the day is "Taco". Taco is a traditional Mexican offering comprising rolled maize tortilla with meat feelings. Generally grilled beef, picadillo, fish, pork or chicken is used for the filling. Taco tastes even yummier with chopped onion, chilli salsa, and other garnishes. In Mexico, you will find several varieties of Taco. The serving of a Taco is quite interesting. It is traditionally served flat on a tortilla and the tortilla itself is being warmed up on a comal. The tortilla being soft, it can be folded into a U-shape for ease of consumption. Cheese, lettuce and beef- all contribute to make Taco a mouth-watering dish.
By Chris McCarthy
Chris McCarthy owns InsaneChicken's Hot Sauce and BBQ Sauce Catalog. InsaneChicken's Hot Sauce and BBQ Catalog also has a large selection of BBQ Rubs.
Saturday, May 19, 2007
Do Our Eating Habits Help Us Manage Our Weight?
Do Our Eating Habits Help Us Manage Our Weight?
“Everyone thinks of changing the world, but no one thinks of changing himself.” – Leo Tolstoy
Managing our Eating Habits
What does eating means to you?
Is it a comfort?
Is it a necessity?
Is it a kind of punishment?Is it a pleasure, something you enjoy with all your senses?
Does it imply happy times, friends or family gathering?
Is it simply re-connecting with your household everyday?
Feeding your body as healthily as possible?
Why do you eat?
Do you eat because you are hungry?
Do you eat to socialize?
Do you eat to feel good?
Do you eat to be busy?
Do you eat as a response to certain emotions?
Do you eat to reward yourself?
Do you eat to nourish your body?
Do you eat because you have seen something that looks tasty?
Do you eat because you do not want to waste the food?
Do you eat because you are used to eat at the same time everyday?
What do you eat?
Do you eat fast food?
Do you eat anything you can put your hand on?
Do you eat anything available?
Do you choose carefully your food?
Do you eat what is best for your health?
Do you eat organic food?
Do you eat a nutritious meal?
Do you prepare your meals?
Do you eat home cooked meals?
Do you eat mostly take-away?
Are the composition and the content of your plate important?
How do you eat?
Do you it has fast as possible?
Do you eat on the go?Are you sitting or standing?
Do you eat just for the sake of eating, without paying attention to what you are eating?
Do you take the time to enjoy your food?
Do you take the time to enjoy and share the food?Do you chew your food or do you swallow it?
Habits
To manage our habits, we need to be aware of them.
Our eating habits are probably as old as we are.
As a child we acquire the eating habits of our parents.
The question is: “are those habits helping us to manage our weight”?
Do our eating habits nourish our body or our cravings?
We can enjoy almost any kind of food, depending on our habits and our taste buds. As we grow up, we learn to enjoy spicy foods, ethnic food; food from around the world.
Re-train your taste buds, gain new eating habits
There is no reason why we cannot enjoy healthy food, food that will nourish our body and get rid of the unhealthy extra weight. We need to train our taste buds to:
Appreciate raw fruit and vegetables.
To enjoy whole foods.
To enjoy natural pure water.
To appreciate grilled fish and lean meat.
To appreciate more natural food, unprocessed food.
To have a kind of distaste for processed foods.
When our meals are nutritious we feel satisfied by the food eaten. We have no cravings.
Managing our eating habits
We may have to get rid of some eating habits and acquire new healthy eating habits; habits that will help us enjoy our food and trim the extra weight at the same time.
Managing our eating habits is not as difficult as it sounds. It requires a little attention every time we eat, to ask ourselves the proper questions:
Do I need to eat this?
Will it nourish my body as well as manage my weight?
Will I be satisfied with a smaller portion?
After a while it becomes second nature. Enjoy your food!
By :lsabelle Epstein
Isabelle Epstein, Dedicated to healthy nutrition and a healthy life style "3 Easy Steps to Healthy Weight Loss and Healthy Weight management" http://www.HealthyNutriMania.com
“Everyone thinks of changing the world, but no one thinks of changing himself.” – Leo Tolstoy
Managing our Eating Habits
What does eating means to you?
Is it a comfort?
Is it a necessity?
Is it a kind of punishment?Is it a pleasure, something you enjoy with all your senses?
Does it imply happy times, friends or family gathering?
Is it simply re-connecting with your household everyday?
Feeding your body as healthily as possible?
Why do you eat?
Do you eat because you are hungry?
Do you eat to socialize?
Do you eat to feel good?
Do you eat to be busy?
Do you eat as a response to certain emotions?
Do you eat to reward yourself?
Do you eat to nourish your body?
Do you eat because you have seen something that looks tasty?
Do you eat because you do not want to waste the food?
Do you eat because you are used to eat at the same time everyday?
What do you eat?
Do you eat fast food?
Do you eat anything you can put your hand on?
Do you eat anything available?
Do you choose carefully your food?
Do you eat what is best for your health?
Do you eat organic food?
Do you eat a nutritious meal?
Do you prepare your meals?
Do you eat home cooked meals?
Do you eat mostly take-away?
Are the composition and the content of your plate important?
How do you eat?
Do you it has fast as possible?
Do you eat on the go?Are you sitting or standing?
Do you eat just for the sake of eating, without paying attention to what you are eating?
Do you take the time to enjoy your food?
Do you take the time to enjoy and share the food?Do you chew your food or do you swallow it?
Habits
To manage our habits, we need to be aware of them.
Our eating habits are probably as old as we are.
As a child we acquire the eating habits of our parents.
The question is: “are those habits helping us to manage our weight”?
Do our eating habits nourish our body or our cravings?
We can enjoy almost any kind of food, depending on our habits and our taste buds. As we grow up, we learn to enjoy spicy foods, ethnic food; food from around the world.
Re-train your taste buds, gain new eating habits
There is no reason why we cannot enjoy healthy food, food that will nourish our body and get rid of the unhealthy extra weight. We need to train our taste buds to:
Appreciate raw fruit and vegetables.
To enjoy whole foods.
To enjoy natural pure water.
To appreciate grilled fish and lean meat.
To appreciate more natural food, unprocessed food.
To have a kind of distaste for processed foods.
When our meals are nutritious we feel satisfied by the food eaten. We have no cravings.
Managing our eating habits
We may have to get rid of some eating habits and acquire new healthy eating habits; habits that will help us enjoy our food and trim the extra weight at the same time.
Managing our eating habits is not as difficult as it sounds. It requires a little attention every time we eat, to ask ourselves the proper questions:
Do I need to eat this?
Will it nourish my body as well as manage my weight?
Will I be satisfied with a smaller portion?
After a while it becomes second nature. Enjoy your food!
By :lsabelle Epstein
Isabelle Epstein, Dedicated to healthy nutrition and a healthy life style "3 Easy Steps to Healthy Weight Loss and Healthy Weight management" http://www.HealthyNutriMania.com
Friday, May 18, 2007
Cooking Indian Food
Cooking Indian Food .
Many people love to experiment with different foods from different cultures and ethnicities. Some people love to go out for dinner and experiment with foods they’ve never had before. Other people like to reproduce their favorite dishes at home. Experimenting with cooking from other regions and cultures can be an exciting and fun process. Many cuisines have subtle differences from region to region. Or sometimes the ethnic cuisines are based strictly on different geographic areas.
Some of the most popular cuisines are Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines. While many people feel comfortable experimenting with Mexican, Italian, or Chinese, few people feel comfortable experimenting with Indian food. Nor do they understand the subtle differences in Indian regional cuisine. Indian cooking is as complex and diverse as India's geography, climate, religion, and culture. The variety of dishes is extensive: from warm tandoori dishes with meat of Northern India, to the, saucy Southern mostly vegetarian dals (legume-based dishes), you’ll find incredible diversity and great taste.
Some of the regional differences to Indian cooking are as follows: Northern India: This region of India offers the some of the more familiar mix Indian dishes, including the popular tandoori-style of cooking. This region offers the dishes that are found in most Indian restaurants of the West, such as koftas (spicy meatballs), kormas (meats braised in creamy sauces with yogurts and fruits), and the delicious chewy, leavened bread, naan. The blend of spices used to flavor these dishes is Garam masala, more warming than fiery. You may also add Basmati rice for a regional flare, but breads are the primary starch in this wheat-growing region.Southern India: Some people think of Indian food as extremely spicy. Southern Indian cuisine is probably the cuisine most people think of, the spicy dishes such as vindaloo, a dish that relies legumes, including lentils and chickpeas. For the most part, the dishes from Southern India are primarily vegetarian, but you can certainly adapt the recipe to include meat for celebrations and special occasions. Rice is an essential ingredient in these dishes, especially the fragrant jasmine variety which is used in almost every dish during a meal, even dessert!
Eastern India: The region is most known for Darjeeling tea. In addition to tea, this hot, humid region near the Bay of Bengal cultivates rice, as many as 50 different varieties. Coconuts and bananas are popular ingredients in the cuisine of this area; in fact, coconut milk is often used as a substitute for cow or goat's milk.Western India: This region of India incorporates a great deal of dairy products in their dishes: including yogurt, buttermilk, cow's milk, and goat's milk. Along the coastline of the Arabian Sea, you’ll find a popular dish referred to as “Bombay Duck," which, despite its name actually refers to a small, transparent fish. Pickles are all an essential part of the meal from this region. India boasts a variety of cuisine that is as complex and unique as the country itself. There’s no reason to be intimidated by Indian food, not all of it need be hot and spicy, and most can be adjusted for personal preferences. Check for recipes on-line at altcooking.om/indiancooking/ and altcooking.com/indiancookingrecipe/ for your favorite Indian region and get cooking.Eastern India: The region is most known for Darjeeling tea. In addition to tea, this hot, humid region near the Bay of Bengal cultivates rice, as many as 50 different varieties. Coconuts and bananas are popular ingredients in the cuisine of this area; in fact, coconut milk is often used as a substitute for cow or goat's milk.Western India: This region of India incorporates a great deal of dairy products in their dishes: including yogurt, buttermilk, cow's milk, and goat's milk. Along the coastline of the Arabian Sea, you’ll find a popular dish referred to as “Bombay Duck," which, despite its name actually refers to a small, transparent fish. Pickles are all an essential part of the meal from this region. India boasts a variety of cuisine that is as complex and unique as the country itself. There’s no reason to be intimidated by Indian food, not all of it need be hot and spicy, and most can be adjusted for personal preferences. Check for recipes on-line at altcooking.om/indiancooking/ and altcooking.com/indiancookingrecipe/ for your favorite Indian region and get cooking.
Eastern India: The region is most known for Darjeeling tea. In addition to tea, this hot, humid region near the Bay of Bengal cultivates rice, as many as 50 different varieties. Coconuts and bananas are popular ingredients in the cuisine of this area; in fact, coconut milk is often used as a substitute for cow or goat's milk.Western India: This region of India incorporates a great deal of dairy products in their dishes: including yogurt, buttermilk, cow's milk, and goat's milk. Along the coastline of the Arabian Sea, you’ll find a popular dish referred to as “Bombay Duck," which, despite its name actually refers to a small, transparent fish. Pickles are all an essential part of the meal from this region. India boasts a variety of cuisine that is as complex and unique as the country itself. There’s no reason to be intimidated by Indian food, not all of it need be hot and spicy, and most can be adjusted for personal preferences. Check for recipes on-line at altcooking.om/indiancooking/ and altcooking.com/indiancookingrecipe/ for your favorite Indian region and get cooking .
Selina Cormin has partnered with Jaynne Nicols to research the Indian Cuisine. Read more at her website Alt Cooking.
By Jaynne Nichols and Selina Cormin
Jaynne Nicols has done a lot of research into illness and why we get ill. One of the things she came across is that almost all illness starts in your colon. sign up for her free newsletter Health and Wellness in the 21st Century and learn more in and through her series on health issues.
Many people love to experiment with different foods from different cultures and ethnicities. Some people love to go out for dinner and experiment with foods they’ve never had before. Other people like to reproduce their favorite dishes at home. Experimenting with cooking from other regions and cultures can be an exciting and fun process. Many cuisines have subtle differences from region to region. Or sometimes the ethnic cuisines are based strictly on different geographic areas.
Some of the most popular cuisines are Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines. While many people feel comfortable experimenting with Mexican, Italian, or Chinese, few people feel comfortable experimenting with Indian food. Nor do they understand the subtle differences in Indian regional cuisine. Indian cooking is as complex and diverse as India's geography, climate, religion, and culture. The variety of dishes is extensive: from warm tandoori dishes with meat of Northern India, to the, saucy Southern mostly vegetarian dals (legume-based dishes), you’ll find incredible diversity and great taste.
Some of the regional differences to Indian cooking are as follows: Northern India: This region of India offers the some of the more familiar mix Indian dishes, including the popular tandoori-style of cooking. This region offers the dishes that are found in most Indian restaurants of the West, such as koftas (spicy meatballs), kormas (meats braised in creamy sauces with yogurts and fruits), and the delicious chewy, leavened bread, naan. The blend of spices used to flavor these dishes is Garam masala, more warming than fiery. You may also add Basmati rice for a regional flare, but breads are the primary starch in this wheat-growing region.Southern India: Some people think of Indian food as extremely spicy. Southern Indian cuisine is probably the cuisine most people think of, the spicy dishes such as vindaloo, a dish that relies legumes, including lentils and chickpeas. For the most part, the dishes from Southern India are primarily vegetarian, but you can certainly adapt the recipe to include meat for celebrations and special occasions. Rice is an essential ingredient in these dishes, especially the fragrant jasmine variety which is used in almost every dish during a meal, even dessert!
Eastern India: The region is most known for Darjeeling tea. In addition to tea, this hot, humid region near the Bay of Bengal cultivates rice, as many as 50 different varieties. Coconuts and bananas are popular ingredients in the cuisine of this area; in fact, coconut milk is often used as a substitute for cow or goat's milk.Western India: This region of India incorporates a great deal of dairy products in their dishes: including yogurt, buttermilk, cow's milk, and goat's milk. Along the coastline of the Arabian Sea, you’ll find a popular dish referred to as “Bombay Duck," which, despite its name actually refers to a small, transparent fish. Pickles are all an essential part of the meal from this region. India boasts a variety of cuisine that is as complex and unique as the country itself. There’s no reason to be intimidated by Indian food, not all of it need be hot and spicy, and most can be adjusted for personal preferences. Check for recipes on-line at altcooking.om/indiancooking/ and altcooking.com/indiancookingrecipe/ for your favorite Indian region and get cooking.Eastern India: The region is most known for Darjeeling tea. In addition to tea, this hot, humid region near the Bay of Bengal cultivates rice, as many as 50 different varieties. Coconuts and bananas are popular ingredients in the cuisine of this area; in fact, coconut milk is often used as a substitute for cow or goat's milk.Western India: This region of India incorporates a great deal of dairy products in their dishes: including yogurt, buttermilk, cow's milk, and goat's milk. Along the coastline of the Arabian Sea, you’ll find a popular dish referred to as “Bombay Duck," which, despite its name actually refers to a small, transparent fish. Pickles are all an essential part of the meal from this region. India boasts a variety of cuisine that is as complex and unique as the country itself. There’s no reason to be intimidated by Indian food, not all of it need be hot and spicy, and most can be adjusted for personal preferences. Check for recipes on-line at altcooking.om/indiancooking/ and altcooking.com/indiancookingrecipe/ for your favorite Indian region and get cooking.
Eastern India: The region is most known for Darjeeling tea. In addition to tea, this hot, humid region near the Bay of Bengal cultivates rice, as many as 50 different varieties. Coconuts and bananas are popular ingredients in the cuisine of this area; in fact, coconut milk is often used as a substitute for cow or goat's milk.Western India: This region of India incorporates a great deal of dairy products in their dishes: including yogurt, buttermilk, cow's milk, and goat's milk. Along the coastline of the Arabian Sea, you’ll find a popular dish referred to as “Bombay Duck," which, despite its name actually refers to a small, transparent fish. Pickles are all an essential part of the meal from this region. India boasts a variety of cuisine that is as complex and unique as the country itself. There’s no reason to be intimidated by Indian food, not all of it need be hot and spicy, and most can be adjusted for personal preferences. Check for recipes on-line at altcooking.om/indiancooking/ and altcooking.com/indiancookingrecipe/ for your favorite Indian region and get cooking .
Selina Cormin has partnered with Jaynne Nicols to research the Indian Cuisine. Read more at her website Alt Cooking.
By Jaynne Nichols and Selina Cormin
Jaynne Nicols has done a lot of research into illness and why we get ill. One of the things she came across is that almost all illness starts in your colon. sign up for her free newsletter Health and Wellness in the 21st Century and learn more in and through her series on health issues.
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