dried goji berryEating Healthy In Texas Means Paying Attention To Fat
Fat is bad, right?
Actually, it all depends on the type of fat that's being consumed.
In reality, there are �good fats� (omega 3 fatty acids) and not so good ones (omega 6s), but scientists now have a better understanding of where the good and the bad are found, which means residents of Houston, Dallas and Austin, and throughout Texas have the information they need to make better eating decisions, increasing their likelihood of living longer and healthier.
The good fats, found in fish, walnuts, and flaxseed, are known to boost brain power, stave off depression, and decrease inflammation. While the typical American diet lacks the Omega-3s, that same diet is typically full of the bad stuff -- omega-6s, found in vegetable oils and processed foods.
Nutritionists agree that a diet full of Omega-6 fats may be to blame for the dramatic rise in inflammatory diseases such as asthma, heart disease, and cancer. While most omega-6s -- including trans fats that come from the partial hydrogenation of vegetable oil -- are unhealthy, a lesser-known member of the omega-6 family called conjugated linoleic acid (CLA) may promote weight loss, build lean muscle, boost immunity, and even halt the growth of cancer.
Levels of CLA, a fatty acid found only in the meat and milk of ruminants such as cattle, are higher in animals fed on lush pastures, but that's not what most cows eat. Rather, they are fed mostly grains. A 1999 study, published in the Journal of Dairy Science, found that milk from grass-fed cows contained up to 500 percent more CLA than milk from cows fed a diet of 50 percent grain.
CLA is found only in the fat of milk, and not in skim milk or non-fat yogurt. People can, however, take CLA as a supplement. It is thought that CLA can also help with weight loss and increase lean body mass, although not all studies agree on this. One study that showed promise was published in the International Journal of Obesity. When 40 overweight men and women took a daily 3.2-gram CLA supplement or a placebo, those who took CLA lost an average of 1.3 pounds, while those in the placebo group gained 2.4 pounds. While the difference is small, it could be enough to halt middle-age weight gain.
The study's lead author, Dale Schoeller, Ph.D., says CLA appears to improve fat metabolism. According to Schoeller, fat loss was statistically significant in seven out of the 18 human studies he reviewed; 11 others showed a more modest trend toward fat loss. "Most of the studies that didn't show 'statistically significant' weight loss were done for too short a time at too low a dose," says Schoeller, who says people taking a daily supplement of CLA would lose an average of five pounds over two years.
Researchers are also investigating CIA's potential to boost immunity and reduce symptoms of inflammatory disorders such as allergies and asthma. CLA may also have anti-carcinogenic properties, with studies showing the effect of CLA halting cancer growth -- especially in breast, skin, and colon cancers.
The question of whether to drink more milk or take a supplement to get the most out of CLA may depend on the health benefits being sought. The greatest health benefits seem to be concentrated in just two of more than two dozen isomers in CLA. Those two, known as t10c12 and c9t11, may both be needed to lose weight and enhance overall immune function, and milk is rich in only one of them: c9t11. For that reason, supplements may make the most sense for people wanting to lose weight.
For people looking primarily for anti-cancer benefits, milk may be a smarter choice, since 92% of the CLA in milk from grass-fed cows is the cancer-inhibiting c9tll isomer. Further, some studies have shown that the two isomers in CLA supplements may cancel each other out in terms of anti-cancer protection.
Making healthy choices when it comes to eating remains one of the best ways to maintain good health, at any age.
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Hawaiian Fun Food and Hawaiian Food Tours Luaus - How To Eat and Fall in LOVE With POI
Poi is da kine!
Yes I said it... and I am one of those people who is totally in love with poi. Poi is a Hawaiian fun food. I love it with eggs and rice, ahi tuna, lomi lomi salmon, Hawaiian Lau Lau... Ohh yummy!
Hawaiian Poi is a purple root from the Taro plant that is pounded until it becomes paste like. It is one of the most nutritional forms of carbohydrate in the world. I have made poi in my food processor which is not very sacred but it does work.
You have to start out right when tasting poi for the first time. Yes the first time with anything is important. You will decide yes or no.
I say yes!
Think of poi as kind of like yogurt, the unflavored kind, a bit sour. Poi when just made is kind of sweet but after a couple days it turns sour, which is the way I like it best. Most Tu Tu's (grandmas) and Aunties (name for most Hawaiian women over 50 or so out of respect) love their poi real sour too.
You need to try poi first at a authentic Hawaiian luau or go on one of the states Hawaiian food tours. Kalua Pig or chicken just out of the 'imu' is the Hawaiian way. An imu is an underground oven of sorts, done with banana leaves and rocks that are hand picked with great respect. Hawaiian fun food while different and entertaining also has many traditions of honor in Hawaiian history.
The feast will also include Lau Lau which is pork or chicken and a bit of salt pork wrapped up in a taro leaf which is covered then with banana leafs. It is either cooked in the imu or a pressure cooker or at least cooked for a very long time. Taro or lau lau leaves are the green leaves from the taro root. Taro leaves if not cooked for a very long time, at least 2 hours will give you what is called itchy throat, not exactly a Hawaiian fun food when it is not cooked long enough. I have had it before and while it is uncomfortable it is not the worst ever, yet avoid it, why ruin a good lau lau or Hawaiian food tour?
Lomi, lomi salmon and rice are both traditional Hawaiian foods served in this meal. Lomi lomi salmon is kind of like a tomato salsa.
OK.. so back to tasting. Take a bite of lomi lomi salmon and savor it. Next take a nice bite full of Lau Lau and rice, then finish it off with a one or two finger helping of poi.
Think yogurt at first. Blend the different tastes of all of the above and try to see how they compliment one another. Poi is what brings this all together... really!
Aloha and mahalo nui.
ABOUT Kathy Ostman-Magnusen
I paint and sculpt female fantasy art and map faery tale adventures. I dream of beautiful women on canvas and art of exotic women. I have illustrated for Hay House Inc.,"Women Who Do Too Much" CARDS taken from Anne Wilson Schaef's book. I also illustrated for Neil Davidson, who was considered for the Pulitzer Prize in feature writing, and several other publications. My paintings are collected worldwide.
Giclee canvas art work, greeting cards and posters are available for sale on my website: http://www.kathysart.com
Sign up for my mailing list for FREE ART GIFTS: Drawings of whimsical angel pictures, legends of mermaids and fairies in art. Tiny angels whisper fantasy art for shrink art, or coloring pages. Also a "Letter From the Tooth Fairy". Ya just never know when you might need one! New free magical gifts are in my newsletter along with stories, poems and good thoughts.
Hawaiian Legacy Gallery =>http://www.kathysart.com/gallery/galleries/gallery_hawaiian/hawaiian_index.html
A Guide To French Food - Some Interesting Facts And Information About French Dishes
You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.
French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Fl�te, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).
Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).
Desserts & pastries include Chocolate Mousse, Cr�me Br�l�e, Mille-feuilles, Choux � la Cr�me (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate �clair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), G�teaux (cake), �clairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.
Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, C�vennes, Provence, C�te d'Azur, and Corsica.
LORRAINE dishes include Quiche Lorraine, Pot�e Lorraine, and P�t� Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Sp�tzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flamb�e, and Baba au rhum.
NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzo� (sweet water fish stew), Escav�che (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.
NORMANDY dishes include Tripes � la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules � la cr�me Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Cr�pes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).
LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to p�t�), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Goug�re (cheese in choux pastry), and Pochouse (fish stewed in red wine).
RH�NE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).
AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes saut�ed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).
LANGUEDOC dishes include Brandade de morue (pur�ed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with a�oli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).
PROVENCE/C�TE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Ni�oise (varied ingredients, but always black olives, tuna), Socca, and Panisses.
James Burrows writes for Holiday Velvet, a website providing listings for Hotels, Villas, Holidays in Paris, France, and Holiday apartment Rentals.
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