Heart Healthy Dining: Tips and Advice
Are you able to stick to your low saturated fat, low cholesterol diet when“eating out? If not, you will be able to if you follow these tips…
Browsing the next page of Food and Dining.
Don’t Let Diabetes Rob Your Taste Buds Of Delicious Treats
Good nutrition starts in the kitchen, and with a little education. For people with diabetes, good nutrition is critical to keeping blood sugar levels under control. Surprisingly, watching what you eat does not mean losing what you like.
Refrigerator Disaster? Learn How to Clean Out Your Refrigerator.
What’s the best way to clean out your refrigerator? How do you know what is still good? What is still safe to eat? Find out now!
The History of Dijon Mustard
Mustard is an ancient and romantic spice, and throughout time has“remained one of the world’s most popular seasonings. Both the mustard“seed and plant have been glorified for centuries in conversation, literature“and poetry, and its use has been traced to prehistoric times.
Questions Keep Sprouting About Sprouts
Sprouts–those crunchy, healthy newborn plants often associated with the hippie days of the 1960s–have in this decade become regulars in salad bars and produce departments across the country. But along with their increasing presence has come an increasing frequency of sprout-related food-borne illness.
A Pinch of Controversy Shakes Up Dietary Salt
The human body needs salt “to function, but too much can lead to problems, including “high blood pressure.
Not Only Sugar Is Sweet
Plain table sugar and its numerous taste-alikes may be one of our most “popular food commodities. People come by their love for sweetness naturally. “According to the experts, humans are born generally preferring sweet over “bitter or sour tastes….carbohydrates exchanges
Can Your Kitchen Pass the Food Safety Test?
What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged cupboards? They can help, but a truly cleankitchen–that is, one that ensures safe food–relies on more than just looks: It also depends on safe food practices.
Food Exchange Information For Diabetics
The diabetic patient’s meal plan should specify that he or she can have specific numbers of exchanges; for example, a typical lunch may allow two bread, two meat, one fat, two vegetable, and one fruit portion. By referring to a list of exchanges, the person can develop his or her own menu. The idea is that by following the exchange system, the person will automatically pirate distribution of carbohydrates, protein, and fats.
Water: Ten Reasons To Drink Up
Experts have recommended 6-8 cups per day for years, but recent studies have raised this amount even further to 10 cups for women and 12 cups for men. All liquids count toward the 10 to 12 cup goal, but bear in mind that both caffeine and alcohol act as diuretics and may actually increase normal fluid losses. Ten good reasons to increase your fluid intake…
Chicken in the Kitchen
The chicken can be prepared in almost any way imaginable, including baking, broiling, barbecuing, roasting, frying, poaching, braising, and stewing. Boning chicken will shorten any cooking time but will also slightly diminish the flavor. White meat and chicken without skin have fewer calories.
Picking The Best Spring Produce
It’s hard to go wrong in the supermarket produce department at this time of year. Peak spring vegetables are making their way to market, and the color, flavor and nutritional content of these seasonal delights couldn’t be better. This makes spring a perfect time to try new vegetables!
Culinary Herbs – Cleaning, Drying & Preparing
Fresh herbs are readily available in most markets these days, and they are always nice to use. But they can be expensive, and they have a short live span. Moreover, you have to buy a good-size bunch when your recipe may call for just a few sprigs. So it is important to store fresh herbs carefully and use them up – they always add something special to eggs or a salad.
About Blackberries
Blackberries: Picked firm, the many offspring of the wild Pacific blackberry are tart-good for canning and pies. Picked fully ripe, they are fully soft, fragrant, sweet, and best eaten raw. One form of blackberry or another is in season from June through mid September. Select all forms as for red raspberries. They do not last for more than a day.
