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
Wednesday, May 23, 2007
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.
Thursday, May 17, 2007
Restaurants in Blackpool
Restaurants in Blackpool
Part of the allure of a romantic visit to Blackpool is that there are dozens of impressive restaurants that exude just the right mood to enhance that fuzzy warm feeling. Here are some exquisite choices for that romantic lunch or dinner.
The September Brasserie on Queen Street is probably Blackpool's most famous restaurant and a favorite haven of visiting politicians and celebrities. Under the able guidance of chef Michael Golowicz, the September Brasserie has been a permanent fixture in the Good Food Guide ever since it opened for business in 1990. They have set prices for two and three-course meals.
For a Las Vegas-flavoured restaurant, the White Tower on Ocean Boulevard is just the ticket. Located within Blackpool Pleasure Beach, White Tower gives diners an excellent view of the promenade as they enjoy modern British cuisine.
Kwizeen on King Street is relatively new but has already developed a sterling reputation for its excellent cuisine, highlighted by traditional Lancashire dishes and seafood. It is ideal for a quiet dinner for two.
The Warehouse is a bit out of the way, tucked into a small alley called Back Church Street, but it offers an intimate and elegant setting for dinner.
AJ's Bistro on Topping Street is a superb small eatery that exudes plenty of flair and serves only the finest food with the freshest ingredients. Chief Andrew Reeds has been dishing them out for over 20 years and isn't afraid to let his imagination run wild.
For a truly spectacular meal, head out to Twelve at the Marsh Mill Village beside the historic windmill. It may be out of the way in Thornton, just outside of central Blackpool, but the food here is truly a gourmet delight and highly recommended by Bib Gourmand. A former dance studio, Twelve serves traditional food with a modern twist.
For a taste of something different, Blackpool also has a host of restaurants that offer Chinese, Italian, Indian, Thai and even Afro-Carribean cuisine.
The Magic Lantern on Coronation Street is an excellent venue for authentic Chinese food. Another favourite among tourists is the Mandarin Cantonese Restaurant on Clifton Street. They have been serving Oriental cuisine for over 40 years and have captured several Gold Awards for serving the best food in the North West.
The Payathai Restaurant on St. Anne's Road is the place to visit for Thai food. This enchanting place features its very own waterfall, topped by a wooden bridge, while the staff are dressed in traditional Thai garments.
Central Blackpool boasts many curry houses for lovers of spicy Indian food. The most popular are Terry's Balti House on Clifton Street and Spice of India on Queen Street.
For exquisite Greek cuisine, head to Giggis Tavern on Church Street and expect a lot of delicious food and the traditional smashing of plates.
La Fontana Restaurant on Clifton Street is the most popular Italian Restaurant in Blackpool and the venue of choice for pizza and pasta lovers.
Party lovers will appreciate Lagoonda on Queen Street, where the atmosphere is jumping and the cuisine is unique. There's no other place for superb Afro-Caribbean dishes like fruity curry and jerk pork.
Blackpool Pleasure Beach also has its share of excellent dining venues. If American food and Tex-Mex dishes are what your heart desires, then there's no better place than Coasters American Diner.
Any visit to Blackpool would not be complete if you don't sample the seafood offerings of the locals such as chunky chips and fine battered haddock or upmarket delights such as shark steaks, king prawns and oysters. There are many great seafood restaurants around. The Golden Mile features dozens of fish restaurants. One of the best of the lot is the world-famous Harry Ramsden's restaurant on central Promenade. Here's where you will find the very best fish and chips in all of Blackpool. It's a tourist favorite all throughout the year.
The Seniors Fish Bar and Restaurant on Normoss Road is another multi-award winning restaurant. Their menu includes a wide array of seafood dishes as well as non-seafood and vegetarian offerings. Seniors was hailed as the resort's best restaurant during the Blackpool Tourism Awards in 2001. It also ranked among the Top Ten of the Fish and Chip Shop survey in an independent newspaper in 2002.
Within Blackpool Pleasure Beach, there's The Fish Inn on Ocean Boulevard, a venue renowned for its excellent battered cod and shark steaks as well as for a number of imaginative and adventurous seafood dishes. Nearby, you will find Thor's Place, a restaurant that looks like a Viking shop and specializes in traditional British fish and chips.
Within Blackpool Pleasure Beach, there's The Fish Inn on Ocean Boulevard, a venue renowned for its excellent battered cod and shark steaks as well as for a number of imaginative and adventurous seafood dishes. Nearby, you will find Thor's Place, a restaurant that looks like a Viking shop and specializes in traditional British fish and chips.
The Seafood Restaurant on Bond Street is a classic and stylish venue as well as a particular favorite of politicians who regularly converge here when party conference season comes around. They offer the very best shellfish, oysters, lobsters and traditional fish classics as well as a wide array of steaks, grills and chicken dishes.
The 130-year-old Robert's Oyster Bar on the Promenade is another popular venue for cockles, oysters and mussels.
By :Susan Ashby
Part of the allure of a romantic visit to Blackpool is that there are dozens of impressive restaurants that exude just the right mood to enhance that fuzzy warm feeling. Here are some exquisite choices for that romantic lunch or dinner.
The September Brasserie on Queen Street is probably Blackpool's most famous restaurant and a favorite haven of visiting politicians and celebrities. Under the able guidance of chef Michael Golowicz, the September Brasserie has been a permanent fixture in the Good Food Guide ever since it opened for business in 1990. They have set prices for two and three-course meals.
For a Las Vegas-flavoured restaurant, the White Tower on Ocean Boulevard is just the ticket. Located within Blackpool Pleasure Beach, White Tower gives diners an excellent view of the promenade as they enjoy modern British cuisine.
Kwizeen on King Street is relatively new but has already developed a sterling reputation for its excellent cuisine, highlighted by traditional Lancashire dishes and seafood. It is ideal for a quiet dinner for two.
The Warehouse is a bit out of the way, tucked into a small alley called Back Church Street, but it offers an intimate and elegant setting for dinner.
AJ's Bistro on Topping Street is a superb small eatery that exudes plenty of flair and serves only the finest food with the freshest ingredients. Chief Andrew Reeds has been dishing them out for over 20 years and isn't afraid to let his imagination run wild.
For a truly spectacular meal, head out to Twelve at the Marsh Mill Village beside the historic windmill. It may be out of the way in Thornton, just outside of central Blackpool, but the food here is truly a gourmet delight and highly recommended by Bib Gourmand. A former dance studio, Twelve serves traditional food with a modern twist.
For a taste of something different, Blackpool also has a host of restaurants that offer Chinese, Italian, Indian, Thai and even Afro-Carribean cuisine.
The Magic Lantern on Coronation Street is an excellent venue for authentic Chinese food. Another favourite among tourists is the Mandarin Cantonese Restaurant on Clifton Street. They have been serving Oriental cuisine for over 40 years and have captured several Gold Awards for serving the best food in the North West.
The Payathai Restaurant on St. Anne's Road is the place to visit for Thai food. This enchanting place features its very own waterfall, topped by a wooden bridge, while the staff are dressed in traditional Thai garments.
Central Blackpool boasts many curry houses for lovers of spicy Indian food. The most popular are Terry's Balti House on Clifton Street and Spice of India on Queen Street.
For exquisite Greek cuisine, head to Giggis Tavern on Church Street and expect a lot of delicious food and the traditional smashing of plates.
La Fontana Restaurant on Clifton Street is the most popular Italian Restaurant in Blackpool and the venue of choice for pizza and pasta lovers.
Party lovers will appreciate Lagoonda on Queen Street, where the atmosphere is jumping and the cuisine is unique. There's no other place for superb Afro-Caribbean dishes like fruity curry and jerk pork.
Blackpool Pleasure Beach also has its share of excellent dining venues. If American food and Tex-Mex dishes are what your heart desires, then there's no better place than Coasters American Diner.
Any visit to Blackpool would not be complete if you don't sample the seafood offerings of the locals such as chunky chips and fine battered haddock or upmarket delights such as shark steaks, king prawns and oysters. There are many great seafood restaurants around. The Golden Mile features dozens of fish restaurants. One of the best of the lot is the world-famous Harry Ramsden's restaurant on central Promenade. Here's where you will find the very best fish and chips in all of Blackpool. It's a tourist favorite all throughout the year.
The Seniors Fish Bar and Restaurant on Normoss Road is another multi-award winning restaurant. Their menu includes a wide array of seafood dishes as well as non-seafood and vegetarian offerings. Seniors was hailed as the resort's best restaurant during the Blackpool Tourism Awards in 2001. It also ranked among the Top Ten of the Fish and Chip Shop survey in an independent newspaper in 2002.
Within Blackpool Pleasure Beach, there's The Fish Inn on Ocean Boulevard, a venue renowned for its excellent battered cod and shark steaks as well as for a number of imaginative and adventurous seafood dishes. Nearby, you will find Thor's Place, a restaurant that looks like a Viking shop and specializes in traditional British fish and chips.
Within Blackpool Pleasure Beach, there's The Fish Inn on Ocean Boulevard, a venue renowned for its excellent battered cod and shark steaks as well as for a number of imaginative and adventurous seafood dishes. Nearby, you will find Thor's Place, a restaurant that looks like a Viking shop and specializes in traditional British fish and chips.
The Seafood Restaurant on Bond Street is a classic and stylish venue as well as a particular favorite of politicians who regularly converge here when party conference season comes around. They offer the very best shellfish, oysters, lobsters and traditional fish classics as well as a wide array of steaks, grills and chicken dishes.
The 130-year-old Robert's Oyster Bar on the Promenade is another popular venue for cockles, oysters and mussels.
By :Susan Ashby
Saturday, May 12, 2007
Does Your Heartburn?
Does Your Heartburn?
It's an awful feeling isn't it. Heartburn. There's not too many who haven't experienced it at some stage in their lives in the western world. You know the feeling. The pain associated with it is bad enough let alone the regret you also suffer through knowing you could have prevented it this time.
How does the regret go? Let me enlighten you. You suddenly sit upright in bed in the middle of the night. It's like someone took a torch and lit your stomach. You think... "I knew I shouldn't have tried to stuff that extra piece of fried chicken in ...aaggh!" Or "I knew I shouldn't have eaten spicy tonight. But it looked and tasted so good. When will I ever learn. Never again...never again! It hurts so much... please stop!
Hey don't worry. I've been in that situation many times. But I'm happy to say I've been almost heartburn free for several years just through taking some simple steps. Just like my friend Kate from Atlanta. I rang Kate the other day and funny enough, heartburn came up in discussion. Oh no, don't worry, we're not a couple of hypocondriacs who constantly discuss our medical conditions everytime we chat. But we did reminisce on this one occasion.
I asked Kate how she's feeling knowing she loved to indulge.
"Hey, I know what you're getting at but let me tell you buddy, I'm letting heartburn go," she forcibly replied.
"What do you mean?" I asked.
"I've made a few simple changes. Ain't no way I'm going through that again to that extent," she says with the relief noticeable in her tone.
"What changes; what extent?" I asked revving her up knowing she would react because of the lectures I'd given her in the past about avoiding heartburn. Maybe I just wanted to get a "you told me so" out of her.
There was a slight pause on the other end.
"Well Dino, without trying to sound like I've become a wowser... no more excessise amounts of fried food; spicy food is definitely out; since we last caught up I've lost a good deal of weight and you know my habit of trying to fit into clothes two sizes too small?"
"Do I ever," I'd respond sarcastically.
"Careful," she says in a threatening voice. "Anyway, they're all a thing of the past. I'm not going through heartburn again as long as I can help it. No more feeling that my chest is on fire. No more not being able to lie down or sitting back. That feeling of starting at the bottom of your stomach and burning through your body. No buddy boy, I've taken steps."
Sounding stunned I'd ask... "What, no more alcohol?"
"Heeeyy, in moderation," would be her swift reply.
"Sounds like you're about ready to join the order of the nuns," I'd respond with a smirky tone.
With a forceful giggle she'd admit..."I'd look good wearing fashionable headwear and a long gown!"
Kate decided to make some simple changes. So did I. For me, heartburn got to a stage similar to visiting the dentist. I had gum problems several years ago which constituted regular visits to the dentist. Despite his best efforts to make me feel as comfortable as possible each visit resulted in some degree of pain. Pain was always my ongoing memory of a dental visit. So much so that in the end, I kept thinking to myself... "enough is enough, I can't stand the pain anymore!" So you know what I did? I started taking the dentist's advice and started flossing my teeth everyday and started cleaning my teeth everyday.
The same "pimple" burst with my heartburn. A tweak here and a tweak there and voila!
No more regrets. No more I "shoulda" - "coulda" - "woulda." And you know what? It's been just great!
By :Dean Caporella
Dean Caporella is a professional Journalist and Sports Announcer who takes an interest in a wide range of topics. One of those is heartburn. Why? Because it's affected Dean like it has so many others but as Dean is prepared to tell you..."You know, most of the time I could have prevented it. Just plain common sense was all that was needed. You live and learn..." When Dean started to take the advice he was constantly given heartburn basically became a thing of the past. "It's great...just great!" Dean says now. He hopes you'll visit his website and get plenty of information on heartburn. Resources including articles and the latest news. Just visit http://www.heartburnandyou.com
It's an awful feeling isn't it. Heartburn. There's not too many who haven't experienced it at some stage in their lives in the western world. You know the feeling. The pain associated with it is bad enough let alone the regret you also suffer through knowing you could have prevented it this time.
How does the regret go? Let me enlighten you. You suddenly sit upright in bed in the middle of the night. It's like someone took a torch and lit your stomach. You think... "I knew I shouldn't have tried to stuff that extra piece of fried chicken in ...aaggh!" Or "I knew I shouldn't have eaten spicy tonight. But it looked and tasted so good. When will I ever learn. Never again...never again! It hurts so much... please stop!
Hey don't worry. I've been in that situation many times. But I'm happy to say I've been almost heartburn free for several years just through taking some simple steps. Just like my friend Kate from Atlanta. I rang Kate the other day and funny enough, heartburn came up in discussion. Oh no, don't worry, we're not a couple of hypocondriacs who constantly discuss our medical conditions everytime we chat. But we did reminisce on this one occasion.
I asked Kate how she's feeling knowing she loved to indulge.
"Hey, I know what you're getting at but let me tell you buddy, I'm letting heartburn go," she forcibly replied.
"What do you mean?" I asked.
"I've made a few simple changes. Ain't no way I'm going through that again to that extent," she says with the relief noticeable in her tone.
"What changes; what extent?" I asked revving her up knowing she would react because of the lectures I'd given her in the past about avoiding heartburn. Maybe I just wanted to get a "you told me so" out of her.
There was a slight pause on the other end.
"Well Dino, without trying to sound like I've become a wowser... no more excessise amounts of fried food; spicy food is definitely out; since we last caught up I've lost a good deal of weight and you know my habit of trying to fit into clothes two sizes too small?"
"Do I ever," I'd respond sarcastically.
"Careful," she says in a threatening voice. "Anyway, they're all a thing of the past. I'm not going through heartburn again as long as I can help it. No more feeling that my chest is on fire. No more not being able to lie down or sitting back. That feeling of starting at the bottom of your stomach and burning through your body. No buddy boy, I've taken steps."
Sounding stunned I'd ask... "What, no more alcohol?"
"Heeeyy, in moderation," would be her swift reply.
"Sounds like you're about ready to join the order of the nuns," I'd respond with a smirky tone.
With a forceful giggle she'd admit..."I'd look good wearing fashionable headwear and a long gown!"
Kate decided to make some simple changes. So did I. For me, heartburn got to a stage similar to visiting the dentist. I had gum problems several years ago which constituted regular visits to the dentist. Despite his best efforts to make me feel as comfortable as possible each visit resulted in some degree of pain. Pain was always my ongoing memory of a dental visit. So much so that in the end, I kept thinking to myself... "enough is enough, I can't stand the pain anymore!" So you know what I did? I started taking the dentist's advice and started flossing my teeth everyday and started cleaning my teeth everyday.
The same "pimple" burst with my heartburn. A tweak here and a tweak there and voila!
No more regrets. No more I "shoulda" - "coulda" - "woulda." And you know what? It's been just great!
By :Dean Caporella
Dean Caporella is a professional Journalist and Sports Announcer who takes an interest in a wide range of topics. One of those is heartburn. Why? Because it's affected Dean like it has so many others but as Dean is prepared to tell you..."You know, most of the time I could have prevented it. Just plain common sense was all that was needed. You live and learn..." When Dean started to take the advice he was constantly given heartburn basically became a thing of the past. "It's great...just great!" Dean says now. He hopes you'll visit his website and get plenty of information on heartburn. Resources including articles and the latest news. Just visit http://www.heartburnandyou.com
Thursday, May 10, 2007
Alternative Medicine, Home Remedies for Mouth Ulcers Relief
Alternative Medicine, Home Remedies for Mouth Ulcers Relief
The open sores which appear in the mouth are called as mouth ulcers. They are white or yellow in color, and are generally accompanied with a sharp pain, which is felt most when the person is eating. The pain is quite acute when salty or spicy food passes over the ulcer. Mouth ulcers can occur anywhere in the mouth – on the inner surface of the cheeks, lips, tongue, palate and at the base of the gums.
Mouth ulcers are caused due to vitiation of the pitta dosha. The condition is called as Mukha Paaka in Sanskrit. There are several factors that can cause it. Some of them are as follows:-
1 Wrong diet
2 Digestive problems such as constipation
3 Hormonal imbalances, especially during puberty in girls
4 Anemia
5 Constant stress
6 Hereditary factors
7 Infection of the herpes simplex virus
8 Irritation by some chemicals, tobacco and alcohol
(1) Useful Herbs in the Treatment of Mouth Ulcers
1. Banyan (Ficus religiosa)A decoction of the bark of the banyan tree reduces the pain caused by mouth ulcers.
2. Chebulic Myrobalan (Terminalia chebula)The chebulic myrobalan is a component of the Triphala choorna, of which the amalaki is also an essential component. Its bark helps in reducing the pain of the ulcers. It also helps in correcting the constipation problems which causes ulcers.
3. Fenugreek (Trigonella foenum graecum)Fenugreek leaves help in the treatment of mouth ulcers. An infusion of these leaves is used for gargling. Fenugreek is a strong agent on the ulcers. Hence it is used as a remedy for recurrent ulcers.
4. Henna (Lawsonium alba)Henna is a cooling herb. It can provide a soothing effect on the ulcers. It is used with water for gargling.
5. Indian Gooseberry (Emblica officinalis)The Indian gooseberry or amalaki has a dual effect on ulcers. Used as a gargling solution, it can relax the pain of the ulcers. Secondly it can deal with constipation, which is generally one of the important factors causing ulcers in the mouth.
6. Kattha (Acacia catechu)Kattha is an extract of the Acacia catechu plant, known commonly in the west as the catechu plant. This has astringent properties. It has a special place in Ayurvedic medicine in oral treatment. It is used in many forms for the treatment of ulcers.
7. Licorice (Glycyrrhiza glabra)Licorice is used for several oral and dental problems. It is a component of several toothpaste brands. Its stem and leaves cleanse the mouth effectively. Apart from controlling the sores, it can refresh the mouth and cleanse the teeth.
8. Turmeric (Curcuma longa)Turmeric is also a cooling agent. It helps in relieving mouth ulcers. It is mixed in water and the suspension is used for gargling.
(2) Dietary Treatments for Mouth Ulcers
Digestive problems are the leading causes for mouth ulcers. If an oral ulcer occurs suddenly, then it could be due to excessive heat generated in the body due to consuming hot food.
1. When ulcers occur in the mouth, hot and spicy food must be stopped immediately. These will aggravate the pains of the ulcers. Caffeine and tea must also be stopped.
2. Consuming more greens in the diet helps to be ever-protected from ulcers. Greens also provide the necessary fiber for the movement of bowels. This prevents constipation.
3. It is advisable to stop fatty food – especially that which contains oils – till the time the ulcers have healed.
4. Papaya is a very good fruit to be consumed when you have mouth ulcers. It soothes the mouth ulcers and helps in their quick recovery. Yam is also beneficial for mouth ulcer problems.
(3) Ayurvedic Treatments for Mouth Ulcers
Ayurveda prescribes the Irimedadi tailam for local application over the mouth ulcers. It gives relief from the pains and assists in speedy recovery. Instead of Irimedadi tailam, camphor powder can also be applied on the ulcers.
(4) Home Remedies for Mouth Ulcers
1. Grind the leaves of the Indian plum (jambula). Exude their paste in water and gargle with this water. It will give immediate relief from the pains of the mouth ulcers.
2. Gargling with the water of the adulsa (Justicia adhadota) also brings about an immediate relief from the mouth ulcer pains.
3. Mix the peel of a lemon with white catechu. Grind them into a very fine paste. Apply this directly on the ulcer. The ulcer will get treated almost immediately.
4. Take two to three leaves of the guava tree and some catechu. Chomp them together. This will cure even the most persistent of ulcers within a few days.
5. Mix some catechu in water till it gets a pasty consistency. Apply this paste on the ulcers.
6. Mix a ripe banana in curds that have been prepared from cow’s milk. Eat this as a dessert.
It will bring about a permanent solution to the oral ulcer problems.
By :Dr John Anne
Read more on mouth ulcer remedies by ayurveda at http://www.ayushveda.comRead more about Ayurveda at World's Largest Portal on Ayurveda and Ayurvedic Remedies: Ayushveda.com - The Free Ayurvedic Encyclopedia
The open sores which appear in the mouth are called as mouth ulcers. They are white or yellow in color, and are generally accompanied with a sharp pain, which is felt most when the person is eating. The pain is quite acute when salty or spicy food passes over the ulcer. Mouth ulcers can occur anywhere in the mouth – on the inner surface of the cheeks, lips, tongue, palate and at the base of the gums.
Mouth ulcers are caused due to vitiation of the pitta dosha. The condition is called as Mukha Paaka in Sanskrit. There are several factors that can cause it. Some of them are as follows:-
1 Wrong diet
2 Digestive problems such as constipation
3 Hormonal imbalances, especially during puberty in girls
4 Anemia
5 Constant stress
6 Hereditary factors
7 Infection of the herpes simplex virus
8 Irritation by some chemicals, tobacco and alcohol
(1) Useful Herbs in the Treatment of Mouth Ulcers
1. Banyan (Ficus religiosa)A decoction of the bark of the banyan tree reduces the pain caused by mouth ulcers.
2. Chebulic Myrobalan (Terminalia chebula)The chebulic myrobalan is a component of the Triphala choorna, of which the amalaki is also an essential component. Its bark helps in reducing the pain of the ulcers. It also helps in correcting the constipation problems which causes ulcers.
3. Fenugreek (Trigonella foenum graecum)Fenugreek leaves help in the treatment of mouth ulcers. An infusion of these leaves is used for gargling. Fenugreek is a strong agent on the ulcers. Hence it is used as a remedy for recurrent ulcers.
4. Henna (Lawsonium alba)Henna is a cooling herb. It can provide a soothing effect on the ulcers. It is used with water for gargling.
5. Indian Gooseberry (Emblica officinalis)The Indian gooseberry or amalaki has a dual effect on ulcers. Used as a gargling solution, it can relax the pain of the ulcers. Secondly it can deal with constipation, which is generally one of the important factors causing ulcers in the mouth.
6. Kattha (Acacia catechu)Kattha is an extract of the Acacia catechu plant, known commonly in the west as the catechu plant. This has astringent properties. It has a special place in Ayurvedic medicine in oral treatment. It is used in many forms for the treatment of ulcers.
7. Licorice (Glycyrrhiza glabra)Licorice is used for several oral and dental problems. It is a component of several toothpaste brands. Its stem and leaves cleanse the mouth effectively. Apart from controlling the sores, it can refresh the mouth and cleanse the teeth.
8. Turmeric (Curcuma longa)Turmeric is also a cooling agent. It helps in relieving mouth ulcers. It is mixed in water and the suspension is used for gargling.
(2) Dietary Treatments for Mouth Ulcers
Digestive problems are the leading causes for mouth ulcers. If an oral ulcer occurs suddenly, then it could be due to excessive heat generated in the body due to consuming hot food.
1. When ulcers occur in the mouth, hot and spicy food must be stopped immediately. These will aggravate the pains of the ulcers. Caffeine and tea must also be stopped.
2. Consuming more greens in the diet helps to be ever-protected from ulcers. Greens also provide the necessary fiber for the movement of bowels. This prevents constipation.
3. It is advisable to stop fatty food – especially that which contains oils – till the time the ulcers have healed.
4. Papaya is a very good fruit to be consumed when you have mouth ulcers. It soothes the mouth ulcers and helps in their quick recovery. Yam is also beneficial for mouth ulcer problems.
(3) Ayurvedic Treatments for Mouth Ulcers
Ayurveda prescribes the Irimedadi tailam for local application over the mouth ulcers. It gives relief from the pains and assists in speedy recovery. Instead of Irimedadi tailam, camphor powder can also be applied on the ulcers.
(4) Home Remedies for Mouth Ulcers
1. Grind the leaves of the Indian plum (jambula). Exude their paste in water and gargle with this water. It will give immediate relief from the pains of the mouth ulcers.
2. Gargling with the water of the adulsa (Justicia adhadota) also brings about an immediate relief from the mouth ulcer pains.
3. Mix the peel of a lemon with white catechu. Grind them into a very fine paste. Apply this directly on the ulcer. The ulcer will get treated almost immediately.
4. Take two to three leaves of the guava tree and some catechu. Chomp them together. This will cure even the most persistent of ulcers within a few days.
5. Mix some catechu in water till it gets a pasty consistency. Apply this paste on the ulcers.
6. Mix a ripe banana in curds that have been prepared from cow’s milk. Eat this as a dessert.
It will bring about a permanent solution to the oral ulcer problems.
By :Dr John Anne
Read more on mouth ulcer remedies by ayurveda at http://www.ayushveda.comRead more about Ayurveda at World's Largest Portal on Ayurveda and Ayurvedic Remedies: Ayushveda.com - The Free Ayurvedic Encyclopedia
Wednesday, May 9, 2007
The Signs of Heartburn
The Signs of Heartburn
You may recognize the signs of heartburn, but sometimes it is hard to recognize what caused the heartburn. The first thing you may think is “what did I eat?” In some cases, it may not be food causing heartburns and/or indigestion. It may be beverages or stress. It may not be what you eat, but how much you eat. While spicy foods may bring on signs of heartburn. It may be hard to avoid eating spicy food, causing heartburns and indigestion.
Typical signs of heartburn include a burning sensation in the back of the throat. The burning may be lower, closer to the top of the stomach. It may start as a feeling of being overly full. A warm feeling in the stomach may accompany a tickle in the throat. Some people only feel the tickle and the tickle may lead to coughing. You may or may not feel bloated. The burning sensation may be accompanied by burping or passing gas. Any of these may be signs of heartburn or indigestion.
Once you notice the signs of heartburn, identifying the food causing heartburns may be the last thing on your mind. Typically, you just want relief, but it could be important to help prevent future attacks to at least make a mental note of what you ate or drank in the past hour or so. Some people are bothered by nighttime heartburn. Sometimes the signs of heartburn do not wake the person up, but acid and gas in the esophagus can interfere with respiration and lead to breathing difficulties, even bringing on asthma attacks. There are specially designed foam wedges for those who experience the signs of heartburn at night. By sleeping in a reclining, rather than a prone position, stomach acid is less likely to leak up into the esophagus. People who eat late meals or go to bed soon after dinner are more likely to experience signs of heartburn while sleeping or trying to sleep. Sometimes the symptoms and signs of heartburn are enough to interfere with a good night’s sleep, which in turn leads to reduced energy levels during the day. Studies have shown that people who drink soft drinks before bed are more likely to have signs of heartburn or acid reflux at night. Carbonated and caffeinated beverages often bring on or increase signs of heartburn. The carbonation may help you burp, which gives a feeling of temporary relief, but soft drinks are highly acidic. Anything that increases stomach acid can increase the symptoms and signs of heartburn.
The innocent tomato is a food causing heartburns in many people. Tomatoes are highly acidic food. Eating one with your dinner salad may not cause a problem, depending on the other vegetables and the type of dressing used. If you can achieve a balance of foods that are less acidic with foods that are more acidic, then you may be able to prevent the signs of heartburn. Another food causing heartburns is oranges. Oranges and other citrus fruits are highly acidic. So adding mandarin orange slices to your dinner salad may seem healthy, but can increase likelihood that you will experience signs of heartburn. On the other hand, baked or grilled chicken is typically not a food causing heartburns. So, use the tomatoes, lettuce, skip the oranges and onions and add warm grilled chicken strips to your salad. Choose to use little or no dressing, oil and vinegar are both highly acidic, try just some salt and pepper and maybe a little ginger. Gingerroot is commonly used in natural products to relieve the symptoms and signs of heartburn.
By :Patsy Hamilton
Patsy Hamilton writes informational articles for the Digestive Disorders Guide. Visit us at http://www.digestive-disorders-guide.com
You may recognize the signs of heartburn, but sometimes it is hard to recognize what caused the heartburn. The first thing you may think is “what did I eat?” In some cases, it may not be food causing heartburns and/or indigestion. It may be beverages or stress. It may not be what you eat, but how much you eat. While spicy foods may bring on signs of heartburn. It may be hard to avoid eating spicy food, causing heartburns and indigestion.
Typical signs of heartburn include a burning sensation in the back of the throat. The burning may be lower, closer to the top of the stomach. It may start as a feeling of being overly full. A warm feeling in the stomach may accompany a tickle in the throat. Some people only feel the tickle and the tickle may lead to coughing. You may or may not feel bloated. The burning sensation may be accompanied by burping or passing gas. Any of these may be signs of heartburn or indigestion.
Once you notice the signs of heartburn, identifying the food causing heartburns may be the last thing on your mind. Typically, you just want relief, but it could be important to help prevent future attacks to at least make a mental note of what you ate or drank in the past hour or so. Some people are bothered by nighttime heartburn. Sometimes the signs of heartburn do not wake the person up, but acid and gas in the esophagus can interfere with respiration and lead to breathing difficulties, even bringing on asthma attacks. There are specially designed foam wedges for those who experience the signs of heartburn at night. By sleeping in a reclining, rather than a prone position, stomach acid is less likely to leak up into the esophagus. People who eat late meals or go to bed soon after dinner are more likely to experience signs of heartburn while sleeping or trying to sleep. Sometimes the symptoms and signs of heartburn are enough to interfere with a good night’s sleep, which in turn leads to reduced energy levels during the day. Studies have shown that people who drink soft drinks before bed are more likely to have signs of heartburn or acid reflux at night. Carbonated and caffeinated beverages often bring on or increase signs of heartburn. The carbonation may help you burp, which gives a feeling of temporary relief, but soft drinks are highly acidic. Anything that increases stomach acid can increase the symptoms and signs of heartburn.
The innocent tomato is a food causing heartburns in many people. Tomatoes are highly acidic food. Eating one with your dinner salad may not cause a problem, depending on the other vegetables and the type of dressing used. If you can achieve a balance of foods that are less acidic with foods that are more acidic, then you may be able to prevent the signs of heartburn. Another food causing heartburns is oranges. Oranges and other citrus fruits are highly acidic. So adding mandarin orange slices to your dinner salad may seem healthy, but can increase likelihood that you will experience signs of heartburn. On the other hand, baked or grilled chicken is typically not a food causing heartburns. So, use the tomatoes, lettuce, skip the oranges and onions and add warm grilled chicken strips to your salad. Choose to use little or no dressing, oil and vinegar are both highly acidic, try just some salt and pepper and maybe a little ginger. Gingerroot is commonly used in natural products to relieve the symptoms and signs of heartburn.
By :Patsy Hamilton
Patsy Hamilton writes informational articles for the Digestive Disorders Guide. Visit us at http://www.digestive-disorders-guide.com
Monday, May 7, 2007
Spicy Garlic Shrimp
Spicy Garlic Shrimp
Thanks to the heart-healthy garlic, olive oil, and cayenne pepper in this recipe, it makes a great, delicious and healthy recipe that works well as an appetizer or a main dish. It will become a favorite of anyone who loves garlic and spicy food. While many shrimp stir-fry recipes include butter, this recipe uses only olive oil for maximum health benefits. You don't lose any flavor by skipping the butter. In fact, it tastes better without it.
24 raw shrimp, deveined and peeled 2 cloves garlic, minced2 T. olive oil1 T. fresh Italian parsleya sprinkle of black pepper, to tastecayenne pepper, to taste
Heat up the olive oil in a skillet or wok.Add the garlic, shrimp, black pepper, and cayenne.Stir regularly over low heat until shrimp turn pink on both sides, about 3-4 minutes. By keeping the heat low, it will ensure the garlic doesn't turn brown. Burned garlic turns the dish bitter. When the shrimp are just about done, add the parsley and mix well.
Serve alone or on a bed of lettuce, rice, or pasta. You can also add broccoli or other vegetables during cooking for a great shrimp veggie stir-fry. These shrimp also make a great appetizer. Arrange them on a plate with a toothpick in each one for easy eating. Your guests will devour them fast, so make sure to make a lot!
By :Rachel WilliamsonRachel Williamson
Rachel Williamson has written about garlic shrimp and other delicious things in Eat This!, a healthy food blog.
Thanks to the heart-healthy garlic, olive oil, and cayenne pepper in this recipe, it makes a great, delicious and healthy recipe that works well as an appetizer or a main dish. It will become a favorite of anyone who loves garlic and spicy food. While many shrimp stir-fry recipes include butter, this recipe uses only olive oil for maximum health benefits. You don't lose any flavor by skipping the butter. In fact, it tastes better without it.
24 raw shrimp, deveined and peeled 2 cloves garlic, minced2 T. olive oil1 T. fresh Italian parsleya sprinkle of black pepper, to tastecayenne pepper, to taste
Heat up the olive oil in a skillet or wok.Add the garlic, shrimp, black pepper, and cayenne.Stir regularly over low heat until shrimp turn pink on both sides, about 3-4 minutes. By keeping the heat low, it will ensure the garlic doesn't turn brown. Burned garlic turns the dish bitter. When the shrimp are just about done, add the parsley and mix well.
Serve alone or on a bed of lettuce, rice, or pasta. You can also add broccoli or other vegetables during cooking for a great shrimp veggie stir-fry. These shrimp also make a great appetizer. Arrange them on a plate with a toothpick in each one for easy eating. Your guests will devour them fast, so make sure to make a lot!
By :Rachel WilliamsonRachel Williamson
Rachel Williamson has written about garlic shrimp and other delicious things in Eat This!, a healthy food blog.
Constipation - Causes and Ayurvedic Natural Cure
Constipation - Causes and Ayurvedic Natural Cure
According to Ayurveda, constipation is caused due to aggravation of vata. But it can also be caused due to aggravation of pitta or kapha.
Wrong eating habits and bowel habits are main reasons for constipation. Eating too much of food that the digestive system can't handle, eating food items that are not easily digested by body, not taking enough fibrous food like fruits and vegetables, irregular sleeping pattern, mental tensions, etc can cause constipation.
The best laxative is triphala. When used as a laxative, triphala strengthens colon. Other laxatives are harsh on colon, which is unfavorable condition. It balances metabolism, thereby ensuring more nourishment to blood. Take a teaspoon of triphala powder at bed time. Dietary recommendations to Prevent Constipation
Include fruits like papaya, mango, banana, grapes, oranges, apple etc in daily menu.
Carefully chew your food.
Avoid spicy, frozen food items. Also avoid food items that have preservatives.
Avoid food items that are overcooked, refrigerated, preserved or canned. Replace refined starch food items with whole grain food items.
Avoid food items that are overcooked, refrigerated, preserved or canned. Replace refined starch food items with whole grain food items.
Practice yoga. Several yoga postures are especially beneficial in strengthening colon, promoting appetite and facilitating digestion.
There are generic directions to help you prevent constipation. Follow these rules to prevent constipation.
Dev Sri provides insider information about Ayurvedic herbal medicine practices and Ayurveda in Kerala. Find more about Ayurvedic medicines at http://www.KeralaAyurvedics.com/
By :Dev Sri
Site Developed, Hosted and Promoted by Aienet Communications. Website: http://www.aienet.com/
According to Ayurveda, constipation is caused due to aggravation of vata. But it can also be caused due to aggravation of pitta or kapha.
Wrong eating habits and bowel habits are main reasons for constipation. Eating too much of food that the digestive system can't handle, eating food items that are not easily digested by body, not taking enough fibrous food like fruits and vegetables, irregular sleeping pattern, mental tensions, etc can cause constipation.
The best laxative is triphala. When used as a laxative, triphala strengthens colon. Other laxatives are harsh on colon, which is unfavorable condition. It balances metabolism, thereby ensuring more nourishment to blood. Take a teaspoon of triphala powder at bed time. Dietary recommendations to Prevent Constipation
Include fruits like papaya, mango, banana, grapes, oranges, apple etc in daily menu.
Carefully chew your food.
Avoid spicy, frozen food items. Also avoid food items that have preservatives.
Avoid food items that are overcooked, refrigerated, preserved or canned. Replace refined starch food items with whole grain food items.
Avoid food items that are overcooked, refrigerated, preserved or canned. Replace refined starch food items with whole grain food items.
Practice yoga. Several yoga postures are especially beneficial in strengthening colon, promoting appetite and facilitating digestion.
There are generic directions to help you prevent constipation. Follow these rules to prevent constipation.
Dev Sri provides insider information about Ayurvedic herbal medicine practices and Ayurveda in Kerala. Find more about Ayurvedic medicines at http://www.KeralaAyurvedics.com/
By :Dev Sri
Site Developed, Hosted and Promoted by Aienet Communications. Website: http://www.aienet.com/
Sunday, May 6, 2007
Food That Burn Fat – Exposed
Food That Burn Fat – Exposed
Like myself, you’ve probably spent plenty of time browsing the internet and reading articles on weight loss and trying to find out about food that burn fat. Well, I thought, rather than spend all that time and only benefit myself, why not take notes along the way and write a short article to summarise my findings which hopefully will be of benefit to others.
A healthy diet is essential to weight loss and the following are a list of some of the so called “fat burning foods” that can make up your diet and help you on your weight loss goals.
Grapefruit
This is not simply an “old wives tale”, researchers suggest that drinking as little as a glass of grapefruit juice with each meal or eating half of a grapefruit a day can result in weight loss.
The 3 month “Grapefruit Diet” study by the Nutrition and Metabolic Research Center at Scripps Clinic monitored weight and metabolic factors (e.g. insulin secretion, etc) of 100 men and women.
Participants in the study lost an average of 3.3 pounds (1.5Kg), compared with those who consumed no grapefruit who only lost an average of half a pound (226 grams).
Spicy Foods
There is much talk about spicy foods that burn fat (particularly these containing cayenne peppers or mustard). It is said that spicy foods, by temporarily increasing the metabolism, aid weight loss as increased metabolism means less calories converted to fat.
In addition however, spicy foods often give a more enhanced eating experience, leaving you feeling more satisfied with smaller portions.
Green Tea
You can’t mention weight loss foods without Green Tea! Green Tea is found everywhere promoted as a weight loss aid, however with so many people having a vested interest in this product, there are many greatly aggregated claims floating about. Green Tea is undoubtedly a great product however as a fat burning food, there is little direct (and truly independent) scientific backing for this use and I for one remain very sceptical. Any weight loss is more likely due (much like spicy food) to the increase in metabolism and the fact that drinking many cups of tea leaves you less room for unhealthy snacks!
Water
Our bodies require water to function properly. Being properly hydrated allows the chemical processes involved in metabolism to occur efficiently and there is evidence to suggest that being properly hydrated can make your metabolism burn calories up to 3% faster.
If you’re trying to lose weight, drinking plenty of water will be an important part of meeting your goals. Thirst and hunger sensations go hand in hand and even if you are slightly dehydrated your body may mislead you into thinking you are hungry! Water is a natural, safe and free and by preventing overeating can benefit weight loss.
Vegetables
Cooked vegetables are a perfect food for weight control. They are usually low in calories and rich in dietary fiber. Parsnips for instance are a great source of fiber (making you feel full) and their sweet taste helps alleviate hunger pangs.
Vegetable soups are a delicious, healthy, low cost and filling meal. I tend to make a big pot of soup and freeze in meal size portion, then when I’m in late from work, I can simply reheat and have a filling, tasty and easy meal – with virtually no washing up!
Having as selection of vegetables to “bulk up” your main meals not only leaves you feeling as though you have had a satisfying meal, but for large families will help reduce your food budget in a way that is actually beneficial to you and your family.
FruitIf
you truly want to succeed in losing weight then fruit is often the most popular and nutritious way so banish those sweet cravings once and for all. Have an apple rather than a chocolate bar! If you, like me, end up eating lots of little snacks just out of habit rather than because you are really hungry, fruit is an ideal choice. Don’t have a bag of potato chips, have some of your favourite fruit (grapes are my personal favourite).
Fruit can help aid weight loss because fruit is a delicious and filling alternative to the unhealthy food and snacks most of us get into the habit of eating.
This is by no means a complete list, but should be a good starting point in your quest for a healthier life.
By :John Hamilton
John Hamilton is a web designers and reformed chocoholic! His EssentialTips website, http://foodthatburnfat.essentialtips.org is packed full of articles on weight loss and information on food that burn fat.
Like myself, you’ve probably spent plenty of time browsing the internet and reading articles on weight loss and trying to find out about food that burn fat. Well, I thought, rather than spend all that time and only benefit myself, why not take notes along the way and write a short article to summarise my findings which hopefully will be of benefit to others.
A healthy diet is essential to weight loss and the following are a list of some of the so called “fat burning foods” that can make up your diet and help you on your weight loss goals.
Grapefruit
This is not simply an “old wives tale”, researchers suggest that drinking as little as a glass of grapefruit juice with each meal or eating half of a grapefruit a day can result in weight loss.
The 3 month “Grapefruit Diet” study by the Nutrition and Metabolic Research Center at Scripps Clinic monitored weight and metabolic factors (e.g. insulin secretion, etc) of 100 men and women.
Participants in the study lost an average of 3.3 pounds (1.5Kg), compared with those who consumed no grapefruit who only lost an average of half a pound (226 grams).
Spicy Foods
There is much talk about spicy foods that burn fat (particularly these containing cayenne peppers or mustard). It is said that spicy foods, by temporarily increasing the metabolism, aid weight loss as increased metabolism means less calories converted to fat.
In addition however, spicy foods often give a more enhanced eating experience, leaving you feeling more satisfied with smaller portions.
Green Tea
You can’t mention weight loss foods without Green Tea! Green Tea is found everywhere promoted as a weight loss aid, however with so many people having a vested interest in this product, there are many greatly aggregated claims floating about. Green Tea is undoubtedly a great product however as a fat burning food, there is little direct (and truly independent) scientific backing for this use and I for one remain very sceptical. Any weight loss is more likely due (much like spicy food) to the increase in metabolism and the fact that drinking many cups of tea leaves you less room for unhealthy snacks!
Water
Our bodies require water to function properly. Being properly hydrated allows the chemical processes involved in metabolism to occur efficiently and there is evidence to suggest that being properly hydrated can make your metabolism burn calories up to 3% faster.
If you’re trying to lose weight, drinking plenty of water will be an important part of meeting your goals. Thirst and hunger sensations go hand in hand and even if you are slightly dehydrated your body may mislead you into thinking you are hungry! Water is a natural, safe and free and by preventing overeating can benefit weight loss.
Vegetables
Cooked vegetables are a perfect food for weight control. They are usually low in calories and rich in dietary fiber. Parsnips for instance are a great source of fiber (making you feel full) and their sweet taste helps alleviate hunger pangs.
Vegetable soups are a delicious, healthy, low cost and filling meal. I tend to make a big pot of soup and freeze in meal size portion, then when I’m in late from work, I can simply reheat and have a filling, tasty and easy meal – with virtually no washing up!
Having as selection of vegetables to “bulk up” your main meals not only leaves you feeling as though you have had a satisfying meal, but for large families will help reduce your food budget in a way that is actually beneficial to you and your family.
FruitIf
you truly want to succeed in losing weight then fruit is often the most popular and nutritious way so banish those sweet cravings once and for all. Have an apple rather than a chocolate bar! If you, like me, end up eating lots of little snacks just out of habit rather than because you are really hungry, fruit is an ideal choice. Don’t have a bag of potato chips, have some of your favourite fruit (grapes are my personal favourite).
Fruit can help aid weight loss because fruit is a delicious and filling alternative to the unhealthy food and snacks most of us get into the habit of eating.
This is by no means a complete list, but should be a good starting point in your quest for a healthier life.
By :John Hamilton
John Hamilton is a web designers and reformed chocoholic! His EssentialTips website, http://foodthatburnfat.essentialtips.org is packed full of articles on weight loss and information on food that burn fat.
Friday, May 4, 2007
Choosing Wine to Match Food
Choosing Wine to Match Food
Creating the perfect mix between wine and food can be a challenge if you are not entirely sure what you are doing. With such an array of wine and food available there are always many options to consider. When planning a dinner, choose combinations that are popular with a wide range of people. You should always ensure that the wine does not overpower the dish, and you also need to avoid flavor transferring. This occurs when a flavor is passed from the wine to a meal, as it can result in an unpleasant taste.
White Wine: When creating a wine and food combination, Chardonnay is best complimented with Veal, Salmon, grilled cheese and white sauce. You should avoid spicy foods with this drink. Gewurztraminer is ideal when matched with Pork, Chinese foods and Swiss cheese but must be avoided with light foods. Pinot Grigio is not an ideal option for Tomatoes and spicy food as this combination may create a rather unpleasant taste. Riesling is a very dry wine and perfect when teamed with Veal, Shrimp, cream sauces and Turkey. Sweet food should be avoided with Riesling and Sancerre however.
Red Wine: In a perfect world a food recommendation would be included on the back of a wine bottle. Fortunately we can give you the insiders tips to getting a wine and food combination just right. Barberra red wine is perfect with Pizza, pasta, lasagne and lemon chicken. When eating fish or tomatoes, Cabernet Sauvignon should be avoided. This wine is better suited with chocolate, roast lamb, steak and duck. Merlot is perfectly matched with grilled meats such as barbecue meat and chicken. Avoid sweet food with this wine. Pinot Noir is not well matched with spicy foods such as Indian, instead it is ideal with Salmon, tuna, lamb and duck. Shiraz is great with a meal of barbecue, peppered red meats and sausage but should be avoided with fish.
In general, wine is best served at a chilled temperature, as it is able to breathe and create the perfect mix of aromas that will delight the senses and impress your guests. Each type of wine has a glass that coordinates with it. If you do not have a cupboard full of every wineglass imaginable though, use the next closest looking glass. The reason that there are so many types of wineglasses available, is that each one is designed to emphasise the full aromas and tastes within a given type of wine. If the wine is not served in quite the right glass, all these aromas and flavors may not be fully realised.
How much to serve: Wine should be opened and served carefully, especially red wine as this may create a nasty mess if spilt on white clothing or dinner wear. Do not overfill glasses. It is best to serve a small amount of wine at first, as this will allow the remainder of the wine in the bottle to breathe. White wine should have an average serving of three ounces, spirits one ounce and red wine four or five ounces. Serving smaller servings will help the wine last longer and will allow guests to savour it over a greater length of time.
Temperature Guidelines: Normally a bottle of wine may take up to three hours before it is appropriately chilled in the refrigerator. Serving the wine at the correct temperature may be a difference of whether the wine will be ideal to drink for maximum aroma and taste, and may make or break a charming dinner experience for you and your guests. A great way to chill your wine to perfection fast and easily is to place your bottle into a bucket filled with ice and a sprinkling of salt. Push the wine into the depths of the ice to quickly chill the bottle. The more expensive the wine the warmer it can be served. White wines especially the dry sorts are best served at lower temperatures however. And, lastly heavy wines are best served at the room temperature.
By:Claire Calkin
Claire Calkin operates several websites offering advice to people on decorating and enhancing their homes.
claire@floyds-wine.com http://www.floyds-wine.com
Creating the perfect mix between wine and food can be a challenge if you are not entirely sure what you are doing. With such an array of wine and food available there are always many options to consider. When planning a dinner, choose combinations that are popular with a wide range of people. You should always ensure that the wine does not overpower the dish, and you also need to avoid flavor transferring. This occurs when a flavor is passed from the wine to a meal, as it can result in an unpleasant taste.
White Wine: When creating a wine and food combination, Chardonnay is best complimented with Veal, Salmon, grilled cheese and white sauce. You should avoid spicy foods with this drink. Gewurztraminer is ideal when matched with Pork, Chinese foods and Swiss cheese but must be avoided with light foods. Pinot Grigio is not an ideal option for Tomatoes and spicy food as this combination may create a rather unpleasant taste. Riesling is a very dry wine and perfect when teamed with Veal, Shrimp, cream sauces and Turkey. Sweet food should be avoided with Riesling and Sancerre however.
Red Wine: In a perfect world a food recommendation would be included on the back of a wine bottle. Fortunately we can give you the insiders tips to getting a wine and food combination just right. Barberra red wine is perfect with Pizza, pasta, lasagne and lemon chicken. When eating fish or tomatoes, Cabernet Sauvignon should be avoided. This wine is better suited with chocolate, roast lamb, steak and duck. Merlot is perfectly matched with grilled meats such as barbecue meat and chicken. Avoid sweet food with this wine. Pinot Noir is not well matched with spicy foods such as Indian, instead it is ideal with Salmon, tuna, lamb and duck. Shiraz is great with a meal of barbecue, peppered red meats and sausage but should be avoided with fish.
In general, wine is best served at a chilled temperature, as it is able to breathe and create the perfect mix of aromas that will delight the senses and impress your guests. Each type of wine has a glass that coordinates with it. If you do not have a cupboard full of every wineglass imaginable though, use the next closest looking glass. The reason that there are so many types of wineglasses available, is that each one is designed to emphasise the full aromas and tastes within a given type of wine. If the wine is not served in quite the right glass, all these aromas and flavors may not be fully realised.
How much to serve: Wine should be opened and served carefully, especially red wine as this may create a nasty mess if spilt on white clothing or dinner wear. Do not overfill glasses. It is best to serve a small amount of wine at first, as this will allow the remainder of the wine in the bottle to breathe. White wine should have an average serving of three ounces, spirits one ounce and red wine four or five ounces. Serving smaller servings will help the wine last longer and will allow guests to savour it over a greater length of time.
Temperature Guidelines: Normally a bottle of wine may take up to three hours before it is appropriately chilled in the refrigerator. Serving the wine at the correct temperature may be a difference of whether the wine will be ideal to drink for maximum aroma and taste, and may make or break a charming dinner experience for you and your guests. A great way to chill your wine to perfection fast and easily is to place your bottle into a bucket filled with ice and a sprinkling of salt. Push the wine into the depths of the ice to quickly chill the bottle. The more expensive the wine the warmer it can be served. White wines especially the dry sorts are best served at lower temperatures however. And, lastly heavy wines are best served at the room temperature.
By:Claire Calkin
Claire Calkin operates several websites offering advice to people on decorating and enhancing their homes.
claire@floyds-wine.com http://www.floyds-wine.com
Thursday, May 3, 2007
The Regional Cuisines of Chinese Cooking
The Regional Cuisines of Chinese Cooking
Szechuan: the western cuisine
Szechuan, the largest province in China, lies in a vast, densely populated, and fertile basin surrounded by mountains. Its principal connection eastwards is through the spectacular deep, narrow gorges cut by the Yangtze River. For centuries, due to its geography, the Yangtze River was the province's only means of communication with the outside world. Szechuan, in literal Chinese translation, means “Four Streams” and refers to the four main tributaries of the Yangtze River, which flows through the province.
With its sub-tropical, warm, and humid climate providing fertile soil, crops can be grown almost all year round, making Szechuan one of the most prosperous and economically self-sufficient regions of China . This area has been viewed by many as China in a microcosm and is often perceived as a country within a country. The Chinese call the Szechuan basin, “Tien Fu Chih Kuo”, which literally means “Heaven on Earth.”
Rice is grown in the summer, harvested in the late fall, and replaced by wheat to be harvested in the spring. Fruit, bamboo groves and vegetables grow in abundance, as well as edible mushrooms and fungi, such as wood ears and the silver fungi. Spices grow plentiful here too, particularly chilies and the famous Szechuan peppercorns.
Szechuan food is best known for being hot, and spicy. Chilies, which are indigenous to the region, are used in great quantities in dishes, and are the most striking feature of Szechuan cuisine. The use of chilies comes from a popular regional belief that eating spicy food induces profuse perspiration that keeps the body cool, which in turn helps expel the toxins in the body and keeps one healthy. Another is that the “heat” from chilies and spicy food stimulate one's palate to be able to indulge the different tantalizing flavors presented in Szechuan cuisine.
Spiciness is not the only distinguishing feature of Szechuan cuisine. It utilizes the different textures of wide varieties of ingredients to produce chewy and crunchy dishes. Pungent flavored vegetables such as onions, garlic, and green onions are used frequently. It also takes advantage of the aromatic, nutty flavor of cashews, walnuts, pine nuts, and sesame seeds by incorporating them into dishes. The peppers lend an immediate fiery, numbingly hot, sensation to the food. But once this initial phase passes, an array of flavor of sweet, sour, salty, and bitterness asserts itself. Sesame paste is often the principal ingredients in sauces, although the use of sauces in Szechuan cuisine is not common, as the many dishes are fried and tend to be drier. Szechuan is also known for its food preservation techniques, because the warm, humid climate makes it difficult to keep food fresh. Salting, drying, smoking and pickling are popular methods used by households.
A neighboring province of Yunnan, is worth mentioning here. It lies in the far southwest, a mountainous and secluded region, and served as a cultural bridge between China , India , and Burma. With it being geographically isolated from the rest of China , Yunnan developed over the years as a highly distinctive cuisine of its own. Its best known delicacy is the ham, which many consider the best in the world. It is also noted for its game, such as rabbit and venison, and it is the origin of exotic menu items such as bear's paws, snakes, snails, and slugs.
Next, in part 3 of the 4 part series, we will cover Shanghai (Chekiang-Kiangsu): the eastern cuisine.
By :Helen Fan
Helen Fan grew up in a family that has owned various Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan family are now sharing their decades of knowledge on the art of Chinese cuisine at http://www.ChineseHomeCooking.Com
Szechuan: the western cuisine
Szechuan, the largest province in China, lies in a vast, densely populated, and fertile basin surrounded by mountains. Its principal connection eastwards is through the spectacular deep, narrow gorges cut by the Yangtze River. For centuries, due to its geography, the Yangtze River was the province's only means of communication with the outside world. Szechuan, in literal Chinese translation, means “Four Streams” and refers to the four main tributaries of the Yangtze River, which flows through the province.
With its sub-tropical, warm, and humid climate providing fertile soil, crops can be grown almost all year round, making Szechuan one of the most prosperous and economically self-sufficient regions of China . This area has been viewed by many as China in a microcosm and is often perceived as a country within a country. The Chinese call the Szechuan basin, “Tien Fu Chih Kuo”, which literally means “Heaven on Earth.”
Rice is grown in the summer, harvested in the late fall, and replaced by wheat to be harvested in the spring. Fruit, bamboo groves and vegetables grow in abundance, as well as edible mushrooms and fungi, such as wood ears and the silver fungi. Spices grow plentiful here too, particularly chilies and the famous Szechuan peppercorns.
Szechuan food is best known for being hot, and spicy. Chilies, which are indigenous to the region, are used in great quantities in dishes, and are the most striking feature of Szechuan cuisine. The use of chilies comes from a popular regional belief that eating spicy food induces profuse perspiration that keeps the body cool, which in turn helps expel the toxins in the body and keeps one healthy. Another is that the “heat” from chilies and spicy food stimulate one's palate to be able to indulge the different tantalizing flavors presented in Szechuan cuisine.
Spiciness is not the only distinguishing feature of Szechuan cuisine. It utilizes the different textures of wide varieties of ingredients to produce chewy and crunchy dishes. Pungent flavored vegetables such as onions, garlic, and green onions are used frequently. It also takes advantage of the aromatic, nutty flavor of cashews, walnuts, pine nuts, and sesame seeds by incorporating them into dishes. The peppers lend an immediate fiery, numbingly hot, sensation to the food. But once this initial phase passes, an array of flavor of sweet, sour, salty, and bitterness asserts itself. Sesame paste is often the principal ingredients in sauces, although the use of sauces in Szechuan cuisine is not common, as the many dishes are fried and tend to be drier. Szechuan is also known for its food preservation techniques, because the warm, humid climate makes it difficult to keep food fresh. Salting, drying, smoking and pickling are popular methods used by households.
A neighboring province of Yunnan, is worth mentioning here. It lies in the far southwest, a mountainous and secluded region, and served as a cultural bridge between China , India , and Burma. With it being geographically isolated from the rest of China , Yunnan developed over the years as a highly distinctive cuisine of its own. Its best known delicacy is the ham, which many consider the best in the world. It is also noted for its game, such as rabbit and venison, and it is the origin of exotic menu items such as bear's paws, snakes, snails, and slugs.
Next, in part 3 of the 4 part series, we will cover Shanghai (Chekiang-Kiangsu): the eastern cuisine.
By :Helen Fan
Helen Fan grew up in a family that has owned various Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan family are now sharing their decades of knowledge on the art of Chinese cuisine at http://www.ChineseHomeCooking.Com
Wednesday, May 2, 2007
What are the Gastric Ulcer's Symptoms and How can it be Prevented?
What are the Gastric Ulcer's Symptoms and How can it be Prevented?
Each year 500.000 people discover that they are suffering from a form of ulcer only in the United States. Most of these people are affected by gastric ulcer, which is the most encountered form of ulcer and it affects millions worldwide. It is a common disease for those who are living a modern lifestyle, which involves a lot of stress and junk-food consumption. If the factors mentioned above are also mixed with coffee, alcohol, and nicotine than the resulting combination is surely going to create a form of gastric ulcer.
Gastric ulcer is not caused by spicy food, stress, or alcohol, it is caused by a bacteria called Helobacter pylori, but billions of people are carrying this bacteria, because it is transmitted through food, drink, or contact with someone infected. So, many of us have this bacteria, and if you combine it with spicy food and stress you have gastric ulcer!
Recent studies have also shown that anti-inflammatory medication (ibrupofen and aspirin) seriously contribute to the gastric ulcer's evolution.
Gastric ulcer occurs when the pylori bacteria, helped by all the things mentioned above creates a wound inside the stomach, in it's lining. Once the wound comes in contact with the damaging gastric acid found in the stomach, it gets worse, because the membrane that used to protect the sensitive tissue beneath it from the acid has been eaten away.
Someone affected by gastric ulcer will experience sudden losses of appetite, heartburn (a common ulcer symptom), indigestion and stomachal pain after a meal. Strangely, some people with gastric ulcer are feeling the usual symptoms, and then for a period of a few months they disappear, but then they come again. Antiacids help relieve the pain but don't help in curing the disease. If gastric ulcer is left untreated then it will turn into a bleeding ulcer, a more severe form that causes vomiting with blood. Bleeding ulcer must be treated as soon as possible because in many cases it causes complications that affect the entire body.
Gastric ulcer is diagnosed in most cases with the help of an endoscopy and it can be easily treated, especially if it's discovered soon after its appearance by taking antibiotics to kill the heliobacter pylori and medication that will protect the inner lining of the stomach from the acids by reducing the stomach's acid secretion. If you don't take antibiotics together with the other medication. gastric ulcer will most likely reappear because it's main cause, the bacteria, has not been eliminated.
People who are suffering from gastric ulcer should change their diet and a few things in their lifestyle. It is important that they quit smoking and drinking if they are doing it. Doing these things and taking the right medication will cure anybody of gastric ulcer and stop any complications from appearing.
By :Groshan Fabiola
More information about Gastric ulcer or about Duodenal ulcer can be found on this website http://www.ulcer-center.com/
Each year 500.000 people discover that they are suffering from a form of ulcer only in the United States. Most of these people are affected by gastric ulcer, which is the most encountered form of ulcer and it affects millions worldwide. It is a common disease for those who are living a modern lifestyle, which involves a lot of stress and junk-food consumption. If the factors mentioned above are also mixed with coffee, alcohol, and nicotine than the resulting combination is surely going to create a form of gastric ulcer.
Gastric ulcer is not caused by spicy food, stress, or alcohol, it is caused by a bacteria called Helobacter pylori, but billions of people are carrying this bacteria, because it is transmitted through food, drink, or contact with someone infected. So, many of us have this bacteria, and if you combine it with spicy food and stress you have gastric ulcer!
Recent studies have also shown that anti-inflammatory medication (ibrupofen and aspirin) seriously contribute to the gastric ulcer's evolution.
Gastric ulcer occurs when the pylori bacteria, helped by all the things mentioned above creates a wound inside the stomach, in it's lining. Once the wound comes in contact with the damaging gastric acid found in the stomach, it gets worse, because the membrane that used to protect the sensitive tissue beneath it from the acid has been eaten away.
Someone affected by gastric ulcer will experience sudden losses of appetite, heartburn (a common ulcer symptom), indigestion and stomachal pain after a meal. Strangely, some people with gastric ulcer are feeling the usual symptoms, and then for a period of a few months they disappear, but then they come again. Antiacids help relieve the pain but don't help in curing the disease. If gastric ulcer is left untreated then it will turn into a bleeding ulcer, a more severe form that causes vomiting with blood. Bleeding ulcer must be treated as soon as possible because in many cases it causes complications that affect the entire body.
Gastric ulcer is diagnosed in most cases with the help of an endoscopy and it can be easily treated, especially if it's discovered soon after its appearance by taking antibiotics to kill the heliobacter pylori and medication that will protect the inner lining of the stomach from the acids by reducing the stomach's acid secretion. If you don't take antibiotics together with the other medication. gastric ulcer will most likely reappear because it's main cause, the bacteria, has not been eliminated.
People who are suffering from gastric ulcer should change their diet and a few things in their lifestyle. It is important that they quit smoking and drinking if they are doing it. Doing these things and taking the right medication will cure anybody of gastric ulcer and stop any complications from appearing.
By :Groshan Fabiola
More information about Gastric ulcer or about Duodenal ulcer can be found on this website http://www.ulcer-center.com/
Tuesday, May 1, 2007
Restaurants - Mexican Food
Restaurants - Mexican Food
It's really hard to find good Mexican food in the states unless you live in Texas or anywhere near the Mexican border. Maybe it's because making Mexican food that's really good isn't so easy. Oh sure, you can head on over to Chili's or Taco Bell for a poor substitute, but for really good Mexican food you want to stay away from those places, especially Taco Bell.
And while we're on the subject, let's just briefly touch on Taco Bell. Have you ever been to a Taco Bell? Have you ever had one of their so called tacos? The shells are so flimsy that they'd fall apart in a good stiff breeze. The filling is so wimpy that you could get spaghetti sauce with more zip. I realize the idiots who created this place think that Americans can't handle spicy food, but this is a joke. To even try to pass this off as Mexican food is an insult to Mexicans.
Chili's is a little better. Some of their dishes actually do have a little zip to them and they do have a much wider variety on their menu. Of course that is to be expected since Taco Bell is a fast food joint and Chili's is an actual sit down restaurant where you get served a decent meal. The operative word here is decent. It's nothing that's going to have a Mexican run out of the place singing its praises.
The closest you're going to come to good Mexican food in the states is if you go to those little village restaurants in predominantly Mexican neighborhoods. Because there are so many Mexicans living in these areas, the local food joints have to at least try to come out with a quality product. And in most cases, the food is actually quite authentic and not too bad. It is certainly hotter than anything you're going to find at a Taco Bell or a Chili's. The problem is finding these places. Most of the neighborhoods themselves are kind of run down so they're not the kind of places you want to travel to alone. Your best bet is to have a Mexican friend who lives by one of these establishments so you can go as his guest. Otherwise, you probably don't want to travel there by yourself.
For the most part, when you do find a good Mexican restaurant, you want to stick to things that are basic unless you have an iron clad constitution. Some of the stuff can literally burn a hole in your stomach if you're not used to it. One place in Jersey actually, specializes in Chili that's made with very hot sauce. Grown men have been made to cry eating this stuff. Definitely not for the meek. Just make sure you have plenty of crackers with you. Water doesn't help. It only makes it worse.
Yes, finding a very good Mexican restaurant in the states is like looking for gold in your backyard. But, with a lot of perseverance and a little luck, you just might find one that will curl the hair on your nose.
By :Michael Russell
Michael Russell Your Independent guide to Restaurants
It's really hard to find good Mexican food in the states unless you live in Texas or anywhere near the Mexican border. Maybe it's because making Mexican food that's really good isn't so easy. Oh sure, you can head on over to Chili's or Taco Bell for a poor substitute, but for really good Mexican food you want to stay away from those places, especially Taco Bell.
And while we're on the subject, let's just briefly touch on Taco Bell. Have you ever been to a Taco Bell? Have you ever had one of their so called tacos? The shells are so flimsy that they'd fall apart in a good stiff breeze. The filling is so wimpy that you could get spaghetti sauce with more zip. I realize the idiots who created this place think that Americans can't handle spicy food, but this is a joke. To even try to pass this off as Mexican food is an insult to Mexicans.
Chili's is a little better. Some of their dishes actually do have a little zip to them and they do have a much wider variety on their menu. Of course that is to be expected since Taco Bell is a fast food joint and Chili's is an actual sit down restaurant where you get served a decent meal. The operative word here is decent. It's nothing that's going to have a Mexican run out of the place singing its praises.
The closest you're going to come to good Mexican food in the states is if you go to those little village restaurants in predominantly Mexican neighborhoods. Because there are so many Mexicans living in these areas, the local food joints have to at least try to come out with a quality product. And in most cases, the food is actually quite authentic and not too bad. It is certainly hotter than anything you're going to find at a Taco Bell or a Chili's. The problem is finding these places. Most of the neighborhoods themselves are kind of run down so they're not the kind of places you want to travel to alone. Your best bet is to have a Mexican friend who lives by one of these establishments so you can go as his guest. Otherwise, you probably don't want to travel there by yourself.
For the most part, when you do find a good Mexican restaurant, you want to stick to things that are basic unless you have an iron clad constitution. Some of the stuff can literally burn a hole in your stomach if you're not used to it. One place in Jersey actually, specializes in Chili that's made with very hot sauce. Grown men have been made to cry eating this stuff. Definitely not for the meek. Just make sure you have plenty of crackers with you. Water doesn't help. It only makes it worse.
Yes, finding a very good Mexican restaurant in the states is like looking for gold in your backyard. But, with a lot of perseverance and a little luck, you just might find one that will curl the hair on your nose.
By :Michael Russell
Michael Russell Your Independent guide to Restaurants
I Love French Wine and Food
I Love French Wine and Food - Beaujolais Nouveau
This article treats one of the world’s most successful marketing campaigns – the French red wine that arrives just in time for Thanksgiving, Beaujolais Nouveau. At one minute past midnight on the third Thursday in November, this wine is released for sale. Talk about market share, in the next 24 hours over one million cases will be sold. During the coming year, consumers all over the world will buy more than 65 million bottles. There will be about 4 million bottles exported to the United States, and 7 million to Japan and to Germany. About seven hundred thousand bottles will be exported to Italy, which makes a similar wine, Vino Novello, reviewed in our article I Love Italian Wine and Food – Vino Novello (New Wine).
What is exactly is new wine, whether Beaujolais Nouveau, Vino Novello, or some other, similar product? New wine is the first of the harvest, released in early November. The exact date depends on the country. New wines are produced by a special method, carbonic maceration, in which whole grapes ferment in stainless steel tanks, often reaching a temperature of 25 to 30 degrees Centigrade (77 to 86 degrees Fahrenheit). This process lasts for about 5 to 20 days, and may be followed by crushing the grapes, which then undergo traditional fermentation for a few days. The exact procedure varies from one winemaker to another, but the ensuing wine is virtually tannin free. The lack of tannins implies a short shelf life. While you don’t have to drink the wine immediately, most people finish the season by Easter. Actually, in the best vintages Beaujolais Nouveau can last until the following year’s crop. In theory you could drink Beaujolais Nouveau all year long. Take my advice, don’t.
New wines are usually colored bright red or violet. They tend to be fruity, tasting of cherry, strawberry, raspberry, banana, and freshly squeezed grapes, depending on the grape variety used, the production method, and the area in which the grapes are grown. Detractors talk about bubble gum, lollipops, nail polish, and jello. Many feel that new wine tastes of grape juice with alcohol. One thing is certain, if you don’t like a given new wine, don’t store it away to try it again in two years. It won’t improve with time.
Let me present a few tidbits of information before reviewing one of the best Beaujolais Nouveau wines. This wine comes from Beaujolais region of southeastern France and is made from the Gamay grape, which was kicked out of the world-famous, neighboring Burgundy region in 1395. By law, all the grapes in the Beaujolais region must be picked by hand. Champagne is the only other region of France that forbids mechanical harvesting. While Beaujolais Nouveau was first regulated in 1938, it dates back to ancient times when a somewhat similar wine was produced for slaves. History does not record their reaction. Let’s take a look at mine.
Wine Reviewed Georges Duboeuf Beaujolais Villages Nouveau 2006 12.5% about $13
I bought this bottle the day after the release of the 2006 Beaujolais Nouveau (November 16, 2006). It was the most expensive, and presumably the best, of all the new wines available.
Beaujolais Villages Nouveau comes from the Gamay grape variety grown in the Beaujolais region of southwestern France. Gamay grapes contain virtually no tannins, and so many white wine lovers feel at home with them. The wine is considered quite fruity and easy to drink. Unlike some of its inferior competitors, it did not smell of nail polish.
My first pairing of this wine involved chicken in a honey, garlic, and soy sauce. The wine was not very flavorful, but during the course of the meal its flavors increased somewhat. Unfortunately the dominant flavor was bubble gum, but there was a light taste of black fruit.
The next meal involved hamburgers accompanied by potatoes, Moroccan style carrots (spicy, the major spice was cumin), and a spicy tomato and red pepper salsa. The spicy food brought out the wine’s fruitiness. In particular, the wine’s acidity was a good match for the salsa’s acidity.
Then I tried this wine with kube, or kibbe, a Middle-Eastern specialty, balls of ground rice filled with ground meat. They were cooked overnight with potatoes in a somewhat spicy sauce. The wine still smelled of bubble gum after a few days. It didn’t add much to the meal, but did get a bit more expressive as it warmed up. (By the way, it was not overchilled.) It went rather well with fresh pineapple, but didn’t add anything to the other dessert of thin almond and pistachio biscuits.
I didn’t have any French cheeses to accompany the wine, so I had to settle for Italian cheeses. Asiago cheese is nutty-flavored, fairly strong cheese from northeastern Italy. In its presence the wine was moderately fruity. This Beaujolais Nouveau was pleasant but a bit thin in the face of a somewhat overripe Pecorino Toscano from the Tuscany region of Italy.
Final verdict. For many years I have not been a fan of new wines. I taste them every year, and am always willing to change my mind. This overpriced Beaujolais Nouveau gave me no reason to budge an inch. As we said every September (or earlier) when our baseball team was eliminated from the pennant race, wait ‘til next year.
By :Levi Reiss
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Presently his wine websites are http://www.theworldwidewine.com and http://www.theitalianwineconnection.com
This article treats one of the world’s most successful marketing campaigns – the French red wine that arrives just in time for Thanksgiving, Beaujolais Nouveau. At one minute past midnight on the third Thursday in November, this wine is released for sale. Talk about market share, in the next 24 hours over one million cases will be sold. During the coming year, consumers all over the world will buy more than 65 million bottles. There will be about 4 million bottles exported to the United States, and 7 million to Japan and to Germany. About seven hundred thousand bottles will be exported to Italy, which makes a similar wine, Vino Novello, reviewed in our article I Love Italian Wine and Food – Vino Novello (New Wine).
What is exactly is new wine, whether Beaujolais Nouveau, Vino Novello, or some other, similar product? New wine is the first of the harvest, released in early November. The exact date depends on the country. New wines are produced by a special method, carbonic maceration, in which whole grapes ferment in stainless steel tanks, often reaching a temperature of 25 to 30 degrees Centigrade (77 to 86 degrees Fahrenheit). This process lasts for about 5 to 20 days, and may be followed by crushing the grapes, which then undergo traditional fermentation for a few days. The exact procedure varies from one winemaker to another, but the ensuing wine is virtually tannin free. The lack of tannins implies a short shelf life. While you don’t have to drink the wine immediately, most people finish the season by Easter. Actually, in the best vintages Beaujolais Nouveau can last until the following year’s crop. In theory you could drink Beaujolais Nouveau all year long. Take my advice, don’t.
New wines are usually colored bright red or violet. They tend to be fruity, tasting of cherry, strawberry, raspberry, banana, and freshly squeezed grapes, depending on the grape variety used, the production method, and the area in which the grapes are grown. Detractors talk about bubble gum, lollipops, nail polish, and jello. Many feel that new wine tastes of grape juice with alcohol. One thing is certain, if you don’t like a given new wine, don’t store it away to try it again in two years. It won’t improve with time.
Let me present a few tidbits of information before reviewing one of the best Beaujolais Nouveau wines. This wine comes from Beaujolais region of southeastern France and is made from the Gamay grape, which was kicked out of the world-famous, neighboring Burgundy region in 1395. By law, all the grapes in the Beaujolais region must be picked by hand. Champagne is the only other region of France that forbids mechanical harvesting. While Beaujolais Nouveau was first regulated in 1938, it dates back to ancient times when a somewhat similar wine was produced for slaves. History does not record their reaction. Let’s take a look at mine.
Wine Reviewed Georges Duboeuf Beaujolais Villages Nouveau 2006 12.5% about $13
I bought this bottle the day after the release of the 2006 Beaujolais Nouveau (November 16, 2006). It was the most expensive, and presumably the best, of all the new wines available.
Beaujolais Villages Nouveau comes from the Gamay grape variety grown in the Beaujolais region of southwestern France. Gamay grapes contain virtually no tannins, and so many white wine lovers feel at home with them. The wine is considered quite fruity and easy to drink. Unlike some of its inferior competitors, it did not smell of nail polish.
My first pairing of this wine involved chicken in a honey, garlic, and soy sauce. The wine was not very flavorful, but during the course of the meal its flavors increased somewhat. Unfortunately the dominant flavor was bubble gum, but there was a light taste of black fruit.
The next meal involved hamburgers accompanied by potatoes, Moroccan style carrots (spicy, the major spice was cumin), and a spicy tomato and red pepper salsa. The spicy food brought out the wine’s fruitiness. In particular, the wine’s acidity was a good match for the salsa’s acidity.
Then I tried this wine with kube, or kibbe, a Middle-Eastern specialty, balls of ground rice filled with ground meat. They were cooked overnight with potatoes in a somewhat spicy sauce. The wine still smelled of bubble gum after a few days. It didn’t add much to the meal, but did get a bit more expressive as it warmed up. (By the way, it was not overchilled.) It went rather well with fresh pineapple, but didn’t add anything to the other dessert of thin almond and pistachio biscuits.
I didn’t have any French cheeses to accompany the wine, so I had to settle for Italian cheeses. Asiago cheese is nutty-flavored, fairly strong cheese from northeastern Italy. In its presence the wine was moderately fruity. This Beaujolais Nouveau was pleasant but a bit thin in the face of a somewhat overripe Pecorino Toscano from the Tuscany region of Italy.
Final verdict. For many years I have not been a fan of new wines. I taste them every year, and am always willing to change my mind. This overpriced Beaujolais Nouveau gave me no reason to budge an inch. As we said every September (or earlier) when our baseball team was eliminated from the pennant race, wait ‘til next year.
By :Levi Reiss
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Presently his wine websites are http://www.theworldwidewine.com and http://www.theitalianwineconnection.com
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