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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.
The human body needs salt “to function, but too much can lead to problems, including “high blood pressure.
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
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.
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.
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…
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.
Fresh from pick-your-own fields, farm stands and supermarkets, the juicy flavor of sun-sweet berries is one of the true delights of summer.
Gardens are producing a bounty of zucchini and other summer squash, so it’s a great time to sample new recipe ideas for these wholesome vegetables. Very low in calories and sodium, soft-skinned summer squash is packed with vitamins A and C, as well as fiber, potassium, calcium, phosphorus and other minerals.
Artichoke’s nutty flavor and meaty texture make it a favorite vegetable of many Americans – whether cooked or raw, hot or cold, savored alone or with other ingredients in salads or cooked dishes.
One of life’s greatest culinary treats is the taste of a fresh, juicy tomato ripe off the vine from your bountiful home garden. When you add the fresh green peas, zucchini, green beans and summer squash, you have a real summer smorgasbord of both great taste and nutrition.
Take a look at these helpful hints so you can prepare healthier Mexican-style meals for you and your family.
Peanut butter’s gotten a bad rap, up until now. Nutritionists and health researchers are just learning that peanut butter is a good source of protein, fiber, folate, phosphorus, potassium, magnesium and even phytochemicals!
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!
