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1. Vegi Dishes Click Here  i
2.
Whole Wheat Bread, Pancakes, Muffins Read
Can
You Have Bread and Still Loose Weight? first
then
Click Here i
3.
Healthy Smoothies Click Here iAdded
May 5,2007
4.
Body Sculpturing Recipes
Desserts Click Here i
Pancakes Click Here iAdded
August 14,2006
Carbs
Click Here iAdded
June 8,2007
Condiments Click Here iAdded
May 4,2007
Meat & Fish Click Here iAdded
May 8,2007
Veggie
Click Here iAdded
May 8,2007
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Soya milk: love it or hate it you can't avoid it. Lots of different brands are available in all sorts of
flavours. You can make a healthier soy milk by sprouting.  It will then contain little of the anti-nutritive factors like Phytic Acid which is known to prevent absorbtion of minerals. For soy milk recipes made with SoyaPower click
here. is is
Yacon
Syrup
Sweetness has never been so healthy! Imagine a natural raw &
agro chemical-free low-calorie sweet treat which is positively good for you.
Nature's healthy sweetener - Yacon Syrup!
Tastes like molasses!
Fresh pressed from the yacon root, this gift from nature has
been enjoyed for centuries in the Andean highlands of Peru.
As a prebiotic, yacon is good for digestion, stimulates positive
colon health, and helps absorption of calcium and vitamins.
Though packed with sweetness, the sugar in yacon is mainly
fructooligosaccharide, which cannot be absorbed by the body.
This means yacon is both naturally low-calorie and low in mono
and disaccharides (less than 1 g per serving), sugars that rapidly elevate blood
sugar levels. Use it as you would honey or maple syrup on foods and in recipes
or sweeten beverages with a spoonful.
Yacon is a distant relative of the sunflower with edible tubers
and leaves. It is commonly grown and consumed from Colombia to northwest
Argentina. Locally, the tuber is often chopped and added to salads, and are also
consumed boiled or baked. Yacon roots contain important quantities of potassium
and antioxidants.
The root of yacon is considered the world's richest natural
source of FOS (Fructooliosaccharides). Most other roots and tubers store
carbohydrates as starch - a polymer of glucose; yacon stores carbohydrate as FOS
- a polymer composed mainly of fructose. This FOS can be considered a subgroup
of inulin because they have a similar molecular structure, but with shorter
fructose chains.
Yacon syrup regulates intestinal flora, reduces constipation,
helps to reduce the risk of developing colon cancer, improves calcium
absorption, helps reduce cholesterol and triglycerides, boosts the immunological
system, and is ideal for low-calorie diets.
Yacon syrup can contains approximately 30% FOS and low
proportions of simple sugars (e.g., glucose, fructose and sucrose). The human
body has no enzyme to hydrolyze FOS, so it passes through the digestive tract
unmetabolized, providing few calories, a marketing strength for dieters and
diabetics. Yacon also acts as a prebiotic. The undigested portion of yacon
serves as food for "friendly" bacteria, such as Bifidobacteria and
Lactobacillus species, in the colon. Clinical studies have shown that
administering FOS can increase the number of these friendly bacteria in the
colon while simultaneously reducing the population of harmful bacteria.
Other benefits noted with FOS supplementation include increased
production of beneficial short-chain fatty acids such as butyrate, increased
absorption of calcium and magnesium, and improved elimination of toxic
compounds. Preclinical studies indicate an increase in bone density after
consumption of FOS. In addition, the beneficial effects of FOS on the presence
of Bifidobacteria suggest an improved absorption of vitamins, such as the B
complexes.
Did you Know -
High protein superfoods will help to build healthy muscle tissue
mass without the risk of chemical or hormonal load from chemical supplements or
vast intakes of meat. These superfoods include:
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Uses of Hemp Seed around the World:
In parts of Europe traditional soups such as Salesian Hemp  soup are still enjoyed. In parts of China, toasted Hemp seeds are still sold like popcorn in movie theatres and by street vendors. In the Ukraine ancient Hemp seed recipes are still shared. The Japanese use ground Hemp seed as a condiment. Polish cooks continue to bake the seeds into holiday sweets. Hemp butter will soon be available as an alternative to Peanut butter. It will taste similar while containing a healthier nutritional content. It is currently very popular in Russia.
Hemp seed may also be used in dairy alternatives such as ice cream. Hemp seeds may be crushed in a grinder to produce a flour that is capable of being mixed with any other flour to make bread, cakes, pastas and cookies. This seed is capable of being used as a substitute for meat in much the same way as the Soya-bean is used. Hemp seeds can be used as a protein and flavour enhancement in any recipe. No other single plant source can compare with the nutritional value of hemp seeds.
For some awesome recipes that use Hemp click here.
Tips:
Lessons for healthier dining
To investigate whether portion size has an impact on intake beyond
a single eating occasion, Pennsylvania State University conducted a
study in which they increased the portion size of all foods served at
meals and snacks over 2 d. It was found that increasing portion
sizes led to significantly increased energy (calories) intake. When
the portions of all foods were doubled, energy intake on both days
increased by a mean of 26% for both women and men [2218 kJ/d (530
kcal/d) for women and 3402 kJ/d (813 kcal/d) for men].
A) What and How to Eat When Not at Home
Health-conscious diners and cooks can derive helpful tips from the new data
obtained from a new study from Pennsylvania State University.
For example, when eating out, people might ask a waiter to wrap up part of
the meal before it's served, because "once it's in front of you, you're
going to eat it," the study indicates. Or, consider sharing entrees with
others at the table, rather than ordering what the restaurant considers a full
portion. Because many of today's restaurants serve substantially bigger—and
more caloric—portions of food than they did a decade ago it's easy to
overeat.
Indeed, with such observations in mind, the National Restaurant Association
has developed a list of tips for eating healthily when away from home They are
as follows
"While eating out is good for the nation's economy, it often isn't good
for a consumer's waistline and overall health. When eating restaurant and
commercially prepared meals, diners have less control over their nutritional
content than they do when they cook at home.
Restaurant cooks typically add more fats and salt to their recipes than a
home cook would—especially if any household member had received dietary
cautions from the doctor. Moreover, restaurant meal portions are often
oversized—indeed, supersized—especially at fast food emporia.
However, Sheila Cohn, the National Restaurant Association’s nutritionist,
notes that with a little forethought, carryout and eat-out dining can remain
fairly wholesome and healthy. Toward that end, she recommends:
- Order salad dressings and other sauces on the side. This way, you have
control over how much you add.
- When ordering grilled fish or vegetables, ask that the food either be
grilled without butter or oil or prepared "light," with little oil
or butter.
- When ordering pasta dishes, look for sauces that are tomato-based rather
than cream-based. Tomato-based sauces are much lower in fat and calories.
What's more, such a sauce can be counted as a vegetable.
- Share an appetizer or dessert with a companion. Half the dessert equals
half the calories.
- When choosing a soup, keep in mind that cream-based soups are higher in
fat and calories than most others. Remember that soup can serve as an
entrée, and though generally low in calories, can prove quite filling.
- Choose entrees with fruits and vegetables as major ingredients and side
orders made from whole grains, such as brown rice.
- To eat less, make a meal of two appetizers, or an appetizer and a salad.
- Don't be afraid to ask for special preparation of a menu item.
Restaurants belong to a hospitality industry, so they aim to please.
- Listen to your body; stop eating when you are full.
- And take half of your food home—giving you two meals for the price of
one.
.B) When Eating at Home
The new study from Pennsylvania State University showed that cutting portion
size and energy density prompted the women in the study to spontaneously drop
their intake by some 33 percent, or more than 800 calories per day.
Therefore at home, cooks should consider cutting back on the amount of
fats, and other energy-dense ingredients that they use in cooking and baking.
Meats portions could be reduced by making casseroles with hefty portions of
vegetables and fiber, such as whole grains.
When it's time to serve up the food, it is better to serve onto plates
before they reach the table. Placing bowls of food in easy reach on the dinner
table often tempts people to dish out unnecessary second helpings.
Studies also indicate that people should pay attention to their food when
they are eating. It's easy to overeat when you're not paying attention, so
diners should limit distractions, such as watching television or reading. And
throughout the meal, keep asking yourself, "Am I still hungry?" As
soon as the answer is no, it's time to stop eating.
Click here to read the study .
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Extra
Virgin Coconut Oil
Virgin Coconut oil is the healthiest oil on
earth"says Dr. Bruce Fife, a naturopathic doctor and the author of the
book The Healing Miracles of Coconut Oil. Modern research seems to back up
this bold statement. Once wrongly accused of increasing cholesterol
levels, coconut oil is now actually being used by doctors in the treatment
of a variety of disorders. Clinical studies have shown that coconut oil
has anti-microbial and anti-viral properties, and is now even being used
in treating AIDS patients and those with yeast infection. Studies conducted in the Philippines last year
showed that virgin coconut oil does indeed reduce the viral load in AIDS
patients.
For some good recipes that use Coconut click here.
Click
Lo Han
Another
favorite sweetener is Lo Han Kuo. Also known as just Lo Han, a fruit from China.
Lo Han Kuo
is the fruit of Momordica grosvenori, a plant cultivated in the mountains of
southern China. Mogrosides, which are water extracted from the Lo Han fruit,
offer a pleasant, sweet taste. Lo
Han is so low in calories that one serving has no measurable caloric value, it
also has an incredibly low glycemic index. It does not cause sweet or food
cravings, nor does it stimulate fat storage. This is important for those who are
interested in weight loss. Lo Han does not raise blood sugar and is safe for
most diabetics and hypoglycemics. Best of all, it tastes great. Flavor is
slightly softer or some would say, more fruity than sugar, a bit like maple
syrup. It can be used in cereals, tea, or wherever you would sweeten with
sugar. Lo Han is 10-15 times as sweet as sugar. Lo Han is sold by
TriMedica as SlimSweet, and a few other makers as well. There are even
some beverages available by many companies that use Lo Han as a sweetener.
Energy Density of Food
Energy density refers to the amount of energy in a given weight
of food (kilojoules per gram or kilocalories per gram). Of the components
of food, water decreases energy density by adding weight but not
energy, whereas fat increases the energy density of a food to a
greater extent than either carbohydrate or protein. Studies that have
systematically examined the effects of energy density of the diet
have shown that it directly influences calorie intake, an effect that
is independent of the macronutrient composition of a food. In other
words we eat the same amount of an energy dense food as we would one with
less. We do not eat less, the portion sizes would be the same but the
calories would be higher. The study indicates that people do not eat less
when the calorie content is higher.
So this study indicates that a person should eat their usual
portions but with less energy and fat (less energy dense) especially
if they want to loss weight.
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