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Webmaster | 31. July 2007 @ 16:17
People who know good food, know where to find it in Peabody: the city Water Department. Sharing recipes with others is something Survilas has been doing as long as she has been cooking. As a child, she got her start in the kitchen baking with her mother and grandmother — making dishes like apple tarts and chicken pot pies — before moving onto meals. Check out this website for recipes. :)
R ~ Dessert :: Comments (0) :: Link
Webmaster | 30. July 2007 @ 16:17

My Mother put me on my first diet when I was 9 years old. The fad at that time was a high carbohydrate diet. All I can really remember about it was that I ate a lot of crackers and tuna fish and all the pasta I wanted. I was always 10-15 pounds over weight and tried every diet that came out. With each significant weight loss I immediately put the weight back on, and then some. I have concluded that diets are not only making us fat, they are killing us.

I was in my 20's when I hit my all time high... I stopped weighing myself when I hit 220 lbs. and was wearing a tight size 18. I am 5'11'' tall and of course, I could carry it better than someone 5'4'' but I was now a BIG girl for sure. I decided to join the local YMCA and take some aerobic classes. It was all high impact back then and I will never forget the way I felt the day after my first class. I thought someone had snuck in to my apartment and beat me with a two by four from head to toe...I'm serious. My next game plan was to join the older women in an aqua aerobics class. I had done some competitive swimming in high school and had always loved the water. That was the best thing I could have ever done. It might sound crazy but, that class and group of women, changed the course of my life.

There are several points that I am trying to make. One, I had found a form of exercise that I truly enjoyed and looked forward to doing. Two, I realized that the career choice I had been pursuing in college was all wrong for me. Three, I discovered my natural talent for motivating others. I lost weight because I was so emotionally satisfied by encouraging others. Just three months later, having changed my diet, and having been consistent with my exercise I had lost 25 pounds. The director approached me wondering if I might want to train for an instructor position. I was thrilled.

You are no doubt wondering what all that has to do with eating well. Everything. I had been dieting for 13 years at that point and what I did differently was I applied common sense and it worked. We all know how to eat healthy but just for the record I'll go over the basics. Never skip breakfast. It's considered the most important meal of the day because until you put food into your body, your metabolism is in low, low gear... sleep mode is a fasting mode. Even a small piece of fruit, slice of toast or small yogurt will do it. Also drink a large glass of water. You are dehydrated from having slept 7-9 hours without drinking a drop. Make your mid day meal your largest meal if you can...lean protein (4-6 oz.), 2-4 servings of veggies (salad with steamed or grilled veggies), a small serving of pasta or sweet potato...more water. Dinner can be similar only smaller in size...more water. It's an excellent plan is to snack at 10am and 3pm by the way. Research has proven that if we ingest a small amount every 2-3 hours, our metabolism stays revved up, and the body realizes that more food is coming on a regular basis.

Once this pattern has been in place for week or so the body begins to let go of stored fat...it knows nutrients are always coming. No white anything...white bread, white rice, white pasta, white potatoes and white sugar. Eat as little processed food as possible and avoid fast food like the plague. Pretty simple. Not always easy.

Do the best you can most of the time and recognize that there will be times that you will eat pizza and hot fudge Sundays. As long as it is 'once in a while' not weekly, you will be fine. Personally I can't have tempting food in my house...if it's there, I will eat it. When I have to have some sort of treat, I go out and buy one piece...savor every bite and be done with it. Do yourself a favor...give up dieting; It simply does not work long term.

About the author:

Kim Pye

I currently own a very successful exercise and fitness studio in Waynesville, North Carolina, Kim's Gym: http://www.probodyfitnessandnutrition.com/

HT~ Optimum Health :: Comments (0) :: Link
Webmaster | 29. July 2007 @ 16:17

You can design your own special diet for irritable bowel syndrome control by keeping a food and symptoms diary. There are some common diets for irritable bowel syndrome control that include recommendations about what foods may or may not cause problems. But, these can only go so far. Some people are sensitive to wheat products while others are sensitive to dairy. And still others are sensitive to fructose and sugar substitutes. In order to keep restrictions to a minimum and still control symptoms, it typically works best to design a unique diet for irritable bowel syndrome, based on individual preferences and sensitivities.

The common diets for irritable bowel syndrome typically recommended by doctors are healthy and well-balanced. A diet for irritable bowel syndrome with diarrhea will differ from a diet for irritable bowel syndrome with constipation. In cases where both constipation and diarrhea are experienced at different times, a food and symptoms diary is particularly helpful. In the diary, you would note what symptoms you are experiencing and what foods you ate recently. Balance is the key to a diet for irritable bowel syndrome control when both constipation and diarrhea are experienced.

Fiber is an important part of any diet for irritable bowel syndrome control. It is recommended that healthy adults consume 20-35 grams of fiber per day. A food and symptoms diary will also help you determine how much fiber you are consuming and supplement when necessary. Certain types of high fiber cereals may need to be excluded from a diet for irritable bowel syndrome with diarrhea, but fiber should not be excluded completely. If you are designing your own diet for irritable bowel syndrome control and you commonly have diarrhea, you may want to start with twenty grams of fiber per day, the low end of the scale, rather than a larger amount.

Common diets for irritable bowel syndrome recommended by doctors to control symptoms typically exclude caffeine, alcohol and sodas. These products can increase diarrhea, but they can also slow down the digestive system causing bloating and constipation. In addition, a diet for irritable bowel syndrome with diarrhea should exclude chocolate and fructose. Fructose is a simple sugar found in most fruit and fruit juices. It is an ingredient in many processed foods. If you are designing a diet for irritable bowel syndrome with diarrhea, you may need to check the ingredients on foods that you commonly eat. You do not want to exclude all fruit from your diet. Fruit is an important part of any well balanced diet, supplying many essential vitamins and nutrients, as well as dietary fiber found in edible skins. This is why a food and symptoms diary is so important. Undoubtedly you will find that there are certain foods that cause more problems than others. Common diets for irritable bowel syndrome include recommendations for eating yogurt, which contains probiotics, a substance believed to improve the balance between good and bad bacteria in the digestive tract.

If you are designing your own diet for irritable bowel syndrome with diarrhea, you may want to avoid the fried and fatty foods, as well as products containing the ingredient olean. If constipation is your problem, you may want to avoid highly processed foods like chips, cookies and white rice. Any of these could be causing you problems; the best way to learn what foods to avoid is by using a food and symptoms diary. This cannot be overemphasized, in this writer�s opinion. And don�t forget to drink plenty of water. Water is an important part of common diets for irritable bowel syndrome control; both when constipation is present, to soften the stool and when diarrhea is present, to prevent dehydration from fluid loss. Most experts recommend eight 8 ounce glasses of water per day or 64 ounces total.

For more information about irritable bowel syndrome and other digestive problems, visit www.digestive-disorders-guide.com.

About the author:Patsy Hamilton has more than twenty years experience as a healthcare professional and currently writes informational articles for the Digestive Disorders Guide. Read more at http://www.digestive-disorders-guide.com.

HT~ IBS :: Comments (0) :: Link
Webmaster | 27. July 2007 @ 16:17
What to cook, how to cook it, and what ingredients will meet the standards for various heart-healthy and diabetic-related diets is a challenge in many households. Label reading can be confusing, and finding the balances required to adhere to Canada’s Food Guide is not always easy. To alleviate some of these challenges, public health nutritionists have a number of resources available to help smooth the path between kitchen and table. Information is available on general nutrition, eating disorders, body image and diets, vegetarianism, osteoporosis, sports, heart health and cancer prevention, herbs and alternative medicine. Check out this website for more information including recipes for Big Batch Power Porridge, Barbecued Chicken Salad Sandwiches, Turkey Apple Meatloaf & Baked Granola Apples. :)
T~ Cooking Tips :: Comments (0) :: Link
Webmaster | 26. July 2007 @ 16:17

Today I will tell you about an alternative way to treat hair loss.

There are many different products on the market that should do the job but yet there are so many other natural ways that do the same. Who wants to use chemicals while you can make your own remedy safely at home. Some might work for you and some might not but that is up to you to try it and decide.

So hair loss what is it really and why do we suffer from it?!

Hair loss, also known as baldness refers to excessive hair loss from scalp and can be the result of heredity, certain medications or an underlying medical condition.

It is normal to shed some hair each day as part of a cycle of growing new hairs and loosing some.

However, some people may experience excessive hair loss which might cause baldness. Hair loss of this type can affect men, women and children.

So now that we know what it is, we need to know how to deal with it. For that I added a few natural remedies you can try:

1. Yemeni med: Soak fenugreek (Hilba) in deep pot of water throughout the night. Massage the liquid into the scalp and wrap with a cloth for 3 hours. Repeat everyday for 1 month.

2. Massage the scalp with uncooked egg yolk, leave for 1 hour and wash.

3. Smear Red Henna on the scalp and wait for 1 hour, then wash, Repeat for 10-14 days. Be ware- your hair will turn red from the henna!

4. Smear castor oil on the scalp and the hair roots but not on the hair, wrap the hair with a newspaper, tie with a cloth and leave overnight, wash in the morning. Repeat every 7-10 days (results will come after 6-7 treatments).

5. Boil 1 cup of water, add 1 teaspoon of mustard seeds, cook for 5 minutes, cool and drink.

6. Blanch scented geranium leaves in boiling water, strain, cool and use to wash the hair.

7. Rub olive oil into the scalp to reduce hair loss.

8. Boil rosemary leaves in water, strain and save the liquid in a glass bottle. Use to wash the hair every day. You can also put the rosemary water in a sprayer and spray the hair every morning.

There are many more home remedies for hair loss at the GrannyMed website.

Good luck!

About the author:Ron Shelf

HT~ Hair :: Comments (0) :: Link
Health Guru : Tiramisu more than just a dessert
Webmaster | 25. July 2007 @ 16:17
Tiramisu, which means "pick me up" - a reference to its shot of espresso - was an instant hit. Chefs came to taste it, and soon they were either making their own versions or he was supplying them with his. By the early 80s, tiramisu had become ubiquitous throughout Italy and beyond. Check out the recipe. :)
R~ Dessert :: Comments (0) :: Link
Health Guru : Making a Better You By Getting Rid of Anxiety and Panic
Webmaster | 24. July 2007 @ 16:17

Working to become a better you can cut down anxiety and panic attacks. Things that create stress are called stressors. Stressors can happen outside of you or in your mind. For something to be stressful, the event must be threatening to you in some way. Usually a stressor is threatening when it will have a big impact on you. It is important to know that stressors are the leaders of stress, and often target us each and every day.

It is not uncommon that people are the main creator of stressors. They are constantly pulling you away from your daily plans and goals, just to talk, wanting you go out with them, or other disruptive tasks and sometimes chores. Remember that you are working toward a future that you will live and be happy in. Thus, asserting self and standing up and fighting to reach your goals is ultimate in bettering you and getting rid of anxiety and panic.

Taking action is the process of bettering self for a successful future. When you take action, you will find it easier to remove stressors. I could spend a lifetime yelling each time I allowed someone to take control of my life, but instead, I control my own life and have no problem letting anyone know it. Of course, things come up we must deal with that interferes and interrupts our lives, however dealing with it now can put an end to the problem later.

Stressors are nasty little critters that work for us or against us. If you learn to minimize stressors you will have a friend, since when stress steps in, you will rarely feel anxious or panic. Now take the test to find out how you deal with stress.

Test:

Do you place high emphasis on small problems making them bigger? If you answered yes, then you need to check your mind carefully before jumping to conclusions.

Do you often place high importance on insignificant issues? Do you disassociate from inconsequentiality, i.e. do you let the little things go? If you answered yes to one then learn what is important to you. If you said yes to the second question then you are working to better self, since you are not sweating the small stuff.

Asking questions and searching for answers can help you to avoid stressors, overwhelming stress, anxiety and panic. Once you ask questions and seek out answers, you will grow into resourcefulness, which is a healthy state of mind.

Resourcefulness enables you to use ingenuity and imagination while learning inventiveness. You will find originality, which is a high commendable quality that we all seek. In other words, you creative mind will explore possibilities; learn to weigh consequences and so forth, reducing stress, anxiety and panic.

Originality is finding something new in your life and about you. As you develop your imagination, you will soon discover how the mind s eyes work. The step to better you clears the mind, reducing stress on the head and enforcing your thoughts to flow freely. Take the test.

Imagine you in the next few weeks feeling better about self. Imagine self-smiling, feeling good, and not fearing anxiety and panic. Keep going while telling you that from now on I intend to work toward a better me. I am not going to allow stressors, stress, anxiety and panic to control my life. Now, imagine self-doing it, while planning actions and steps to achieve your newfound goal to a better you.

About the author:Dave Fitzgerald writes articles on wide range of subjects, hoping to inform and improve the life of his readers in some small way. You will find other interesting articles at: http://www.delvebookstore.com/article_library.htm

HT~ Stress :: Comments (0) :: Link
Health Benefits Of Massage
Jonathon Hardcastle | 23. July 2007 @ 16:17

More and more Americans are turning to massage to relieve the stresses of everyday life. It is pleasant and relaxing to receive an aromatherapy massage in a quiet spa. However, massage actually can have significant health benefits beyond the simple relaxation of a basic spa massage.

Massage therapy has been proven to reduce the amounts of the stress hormone cortisol in the body. Cortisol is the hormone that causes the symptoms of stress including muscle pain, irritability, headaches and other physical symptoms. Digestion, which is often directly affected by stress, can be improved by application of regular massages.

Additionally, some scientists suspect that massage may release endorphins which produce a "high" or a sense of well-being similar to that which is achieved by exercise. Because of this effect, massage therapy has been particularly useful in helping arthritis patients who may not be able to exercise regularly. Massage can also help arthritis patients improve the range of motion in their joints.

Massage may also help improve circulation. It is theorized that the stroking motion of massage encourages healthy blood flow and assists in clearing toxins from the blood. The stroking motion may also assist the flow of lymph fluid. Lymph fluid bolsters the body's immune system, leading to increased resistance to disease.

Shiatsu massage, which uses some of the same principles as acupuncture, tai chi and other types of Chinese medicine can be used to treat more specific illnesses. Unlike a regular massage session at a spa, a shiatsu practitioner will take your medical history and ask you questions about specific symptoms, diet and exercise. Some of the conditions treated by shiatsu massage include asthma, menstrual cramps, arthritis, insomnia and constipation.

Ayurvedic massage is a 5,000 tradition of holistic healing including massage. Ayurvedic massage places emphasis on using scented oils and healing herbs to heal and relax the body. People can learn how to give themselves an Ayurvedic massage which, if performed in the morning, can increase vitality, circulation and stamina throughout the day.

Certain people should avoid all types of massage. These include people with open wounds or rashes, people with circulatory disorders, people who have had recent surgery and people with a history of blood clots. People with cancer should avoid massage following radiation or chemotherapy treatment and should avoid direct massage of any area with a tumor. Pregnant women are advised to avoid abdominal massage during the first three months of pregnancy.

About the author:Jonathon Hardcastle

HT~ Optimum Health :: Comments (0) :: Link
Health Guru : Cooking - Helpful Hints
Webmaster | 22. July 2007 @ 16:17

Here are some hints that you might find useful.

- Do not discard over-ripe bananas. Slice and sprinkle it with lemon juice. Freeze it to use later for milk shakes, puddings or banana bread. It will blacken if you refrigerate it.

- If you only need a few drops of lemon juice, puncture a lemon with a toothpick and squeeze out the amount needed. Replace the toothpick. If the lemon is cut, it won't last as long.

- Fresh ginger will stay fresh for months in a freezer if you wrap it tightly in foil.

- To separate the leaves of a round lettuce, hit the core end sharply against the kitchen counter top. The core can be pulled out and the leaves will separate without tearing into strips.

Here is a tasty fish recipe which you can try:

4 cod fillets, skinned
Salt and pepper to taste
150ml dry white wine
1 lemon, sliced
6 tablespoons mayonnaise
4 tablespoons lemon juice
50g capers, chopped

Place the fish in a frying pan and sprinkle with salt and pepper. Add the wine and lemon slices, cover and simmer for 20 minutes.

Remove the fish from the pan, reserving 2 tablespoons of the cooking liquor, and leave to cool.

Mix together the mayonnaise, lemon juice and reserved liquor.

Stir in the capers.

Place the fish in a serving dish and top with the caper sauce. Serve cold.

Serves 4

About the author:Chris Zaaiman

T~ Cooking Tips :: Comments (0) :: Link
Health Guru : Basic Cookware Explained
Webmaster | 20. July 2007 @ 16:17

With all of the many types of cookware available, All-Clad, Calphalon, nonstick, stainless steel, uncoated or coated, cast iron, celebrity cookware and more, how can you choose the correct one for your needs? By examining the positives and negatives of each type of cookware your decision will become much easier to make.

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.

Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

About the author:

Larry Johnson is the chief writer for MyCookware, one of the top online cooking and cookware information sites. Find facts about all different types of cookware at http://www.mycookware.net.

T~ Cooking Utensils :: Comments (0) :: Link
Health Guru : Healthy And Nutritious Benefits From Yogurt
Webmaster | 19. July 2007 @ 16:17

It has been given different names but the nutritious value of yogurt makes it useful for our continuous and profoundly used up body. It should be part of your daily diet as it helps with increasing ways of creating a clean digestive system. The process of making yogurt must have developed somewhere in Asia or Europe as there is a huge supply of milk.

In Europe and Asia, cow's milk is very prevalent; buffalo's milk is also used in India. In Russia goats and sheep's milk are a good source of providing milk from which the rich and smooth yogurt is formed. Yogurt can be made by the use of Soya which is considered as a very healthy drink.

By being an excellent desert, yogurt also happens to be very nutritive with many golden benefits written to its name. It has all the essential source of proteins, vitamins and minerals. These help to create a proper balance for your body. High content of calcium also proves to be excellent for our digestive system. It helps it cooling down your system rather than burning it up with acidity problems. As the proteins are easily digested you can have this very easily which tends to do wonders to your body.

It can also be made into butter milk wherein 90% water is used, but the taste happens to be very good for your mouth and your stomach accepts it easily. People who have tender digestive system can have this daily which would help them tremendously. As the digestabilty factor of the yogurt is better in comparison to the milk due to which you can have it very easily. It is been said that consuming at least 250 gms yogurt a day would help to improve your thiamine. This thiamine helps in maintaining your appetite as well as the continuous growth of your body.

Acidity can be easily fought by drinking butter milk. If this butter milk happens to be sour it turns out be even better as it helps in fighting the influx of lactic acid in the system. You can use yogurt in different forms which makes it more interesting and also very appetizing for many children and adults too. It also contains Vitamin B12 which is very good for your body. There are three types of yogurt regular, low-fat, and skimmed milk.

As yogurt contains live bacteria it proves to be very useful for your body providing all the necessary health benefits needed by you. It has been tested that people who have yogurt thrice a week can increase their life span than the one's who had it just once a week. Your immunity increases by having yogurt. It has a fine resistance to fight diseases. Eating yogurt helps with vaginal yeast infection. It also helps in weight loss which for many may be a very significant problem. Lactobacillus is a pro-biotic bacterium which helps in curing arthritis as well as preventing it.

About the author:

Sharon Hopkins handles many websites relating to natural home remedies such as http://www.home-remedies-for-you.com, which has lot of information on home based natural cures and remedies. Yogurt can be easily made and has been used for different purposes benefiting our body.

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Health Guru : Alternative Cancer Treatments - Avoiding Sugar with Stevia
Webmaster | 18. July 2007 @ 16:17

For cancer sufferers, regulating the diet, particularly the sugar intake, is of prime importance in controlling the disease. This article looks at the use of Stevia as a calorie-free sugar substitute.

As many people now recognise, oxygen is cancer's number one enemy. But an enemy of oxygen in the body is refined sugar, which increases acidosis and thereby eliminates oxygen. Refined sugar is the prime energy source for fuelling cancer cells, and it is found in large quantities throughout the modern diet. So is there any wonder that the incidence of cancer in the western world has multiplied many times throughout the past century!

In today's food industry, the presence of sugar is regularly concealed under its many pseudonyms, such as fructose, cane extract, corn syrup solids and so many other contemporary euphemisms. However it is particularly found in many popular soda type drinks, so heavily promoted and avidly consumed by millions around the world.

What about artificial sweeteners like aspartame? Can't they be used instead of sugar? Yes indeed, they are regularly used as a sugar replacement in many diet drinks. I'm sure you know which ones they are. But what you might not be aware of is the long-term toxicity of many such products and the damage and illnesses to which they can lead. Evidence is accumulating and perhaps one day it will be sufficient to have them taken off the market.

However, as an alternative to artificial sweeteners, there is one totally natural sugar-substitute readily available today which stands out above all the rest, and that product simply goes by the name of Stevia.

For centuries, the native Americans of Paraguay and Brazil used a species of Stevia, Stevia rebaudiana which they called ka'a he'e (or "sweet herb"), as a sweetener in yerba mate and medicinal teas for treating conditions such as obesity, high blood pressure, and heartburn. Stevia is a herb belonging to the daisy family, possessing zero calories, zero carbohydrates and a zero glycemic index. Fortunately Stevia has recently gained greater attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. It is also now available as a health food supplement in the USA and Europe.

It was not until 1931 that French chemists isolated the glycosides that give Stevia its sweet taste. These extracts were named steviosides and rebaudiosides. These compounds are around 250-300 times sweeter than sucrose (in the form of ordinary table sugar). Stevia's sweet taste has a slower onset but a longer duration than that of sugar. At high concentration it possesses a bitter and liquorice-like after-taste, which varies depending ipon which glycoside is consumed.

As a sweetening agent Stevia has almost zero calories, in contrast to table sugar that possesses 4.5 calories per gram. Stevia does not significantly alter blood glucose, and so is attractive as a sweetener to diabetics and those on carbohydrate controlled diets.

In the early 1970s, the Japanese began cultivating Stevia as an alternative to artificial sweeteners such as cyclamate and saccharin, suspected carcinogens. Stevia sweeteners have been produced commercially in Japan since 1977 and are widely used in food products, soft drinks, and for table use. Japan currently consumes more Stevia than any other country, accounting for about 40% of the sweetener market.

Stevia is also able to perform a number of other beneficial tasks. For example, it has been shown that it may enhance moods and increase energy levels and mental alertness. The cosmetic industry also employs Stevia in many skin care products, where its topical application has been shown to reduce the appearance of skin blemishes.

Whether you are a cancer sufferer, a diabetic, or simply want to lose weight painlessly, I highly recommend that you add Stevia to your nutritional regime. It is inexpensive and available through many health stores or via the Internet.

About the author:Dr Bianca Tavares is a medical consultant experienced in both traditional and complementary medicine. Her writing about prostate cancer can be found at http://www.prostate-cancer-answers.info and her alternative health blog can be viewed at http://alternative-cancer-therapies.blogspot.com.

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How to Make Your Own Cake - Basic Tips
Nina Romanov | 17. July 2007 @ 16:17

You have grown up hearing how your grandmother could bake a cake without ever using a recipe, the story may even claim she never measured anything. However if we ordinary humans want to successfully make a cake we need to follow a recipe and measure carefully.

When you are going to make a cake, preparation is absolutely vital. It is very important to preheat the oven in order to ensure that baking times will be accurate. Use a thermometer.

You also need to properly prepare the pans you will be using. Most baked items require a pan to either be greased or greased and floured.

To grease a pan, use a paper towel or pastry brush to apply a thin even covering. Grease generously only if the recipe calls for it. Try using solid vegetable shortening, it won�t add flavor to your cake. You can also use a cooking spray specifically for baking.

If a recipe calls for greasing and flouring a pan, grease the pan as usual and then shake the pan to coat all surfaces. Turn the pan upside down to get rid of the excess flour.

Before you start to make a cake, make sure you have everything you need. Check to be sure you have all of the ingredients the recipe lists. Do you have the right size cake pan?

Don't substitute ingredients unless the recipe lists alternatives. When you are a little more experienced then you can play with your recipes. Especially with a cake, if a recipe calls for butter, use it.

You also need to measure carefully. A cup of liquid does not have the same volume as a cup of dry ingredients. So if you use a dry measure for liquids, you will have less, you will only have 2/3 cup when you need 1 cup. On the other hand, if you use a liquid measure for dry ingredients, you will be adding extra and your baked goods may be too dry.

It is best to use a clear standard liquid measuring cup. Place the cup on a level surface and fill to the desired mark. Check it at eye level for accuracy.

With dry ingredients, lightly spoon the ingredients into the proper cup and level it off with a spatula or knife.

When measuring solid fats and brown sugar, firmly press the ingredient into a standard dry measure cup and level it off with a knife or spatula.

Measuring margarine or butter is easy, as the wrapped sticks are marked for each tbsp. and �, 1/3, and � cup marks.

Dry measure cups are also used for sour cream, yogurt or whipped cream.

Along with liquid and dry measuring cups, you need a set of measuring spoons. Most sets have four spoons for 1 teaspoon and 1 tablespoon. Fill the spoon with dry ingredients and level it off with a spatula or knife. Liquids can also be measured in these spoons. Just fill the spoon to the top.

Another necessity for successful baking is a good basic cookbook.

You can go on line and find charts that will show you the metric and imperial equivalents of both liquid and dry measures.

There are also instructions for how to halve or double a recipe and oven temperature in Fahrenheit and Celsius scales.

High altitude baking requires adjustments in temperature liquids baking powder and sugar, there are also charts that can give you these adjustments. Cakes, biscuits and muffins, cookies, yeast dough and quick breads all have their own altitude adjustments.

These tips are actually making a couple of cakes will soon turn you into an expert.

About the author:Nina Romanov

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Health Guru : Talking To Your Emotions: How To Heal Your Life Quickly
Webmaster | 16. July 2007 @ 16:17

What most people don't realize is that emotions are real things. The word E-Motion means energy in motion. Emotions become real the second you create them. However, where most people go wrong is they suppress them because they feel no right to have those feelings on an unconscious level. So then they bury these feelings and they sit there and grow waiting to get your full attention. These emotions become real like people and want to be honored and acknowledged. The more you ignore them, the bigger they impact your life because they want you to pay attention to them. If you keep hiding them or suppressing them, well, then they say ok...I will get your attention soon enough.

So, the key is to feel your emotions completely. If you have to cry for days then cry, if you feel like being alone then tell the people in your life you want space. Feel your emotions in their full capacity. They then fade into nothingness because they have been honored, felt and expressed. If you can really master this you can have dramatic shifts in your health, career, finances and relationships in a short period of time. This above all else will get you to optimum health and an amazing life faster than anything else.

Life events come into your life to teach you something. The Universe is always steering you where you are meant to be. When you resist and fight to have it your way, well, then you will get zinged because sometimes what your EGO wants is not what the Universe (Creator) has in store for you. It is kind of like getting into a raft and then letting the current of the stream take you for a ride. You don't have to paddle or apply any effort. The energy of the water is carrying you. However, when you try to go against the stream or go upstream as many people want to do in life, well, you end up exhausted, angry, bitter and completely confused. The key is to LET GO & ENJOY THE RIDE.

Essentially, illness, struggle, and drama is not trusting the process of life and wanting to go against the stream. The magic comes when you can learn to trust the Universe and LET GO, really let go and stop trying to control everything in life.

Perhaps, you getting fired from your job was the Universe attempting to tell you that you are now meant to do something else or perhaps it is a lesson of forgiveness and understanding or perhaps the Universe is steering you down a different path because maybe you are meant to do great things in life by helping people. Maybe, there is another profession that you are meant to do that will help more people than you were able to in your last profession.

Can you see this? On a spiritual level, the Universe is always out for your best interest. You must learn to surrender to the Infinite Intelligence that created this amazing Universe and beyond. Do you think that the Creator would cause you to suffer or steer you down the wrong path? The Creator that created everything you see and the perfection of all of it...do you for one minute think that it would mess your life up by pointing you in the wrong direction? IT IS ALL PERFECT.

The EGO doesn't want you to see that because to see your life that way would mean the end of it...THE EGO,the false self that has taken control of your life all these years.

That is your mission in this life, to merge back with your spirit and surrender all the illusions of the EGO. This is the place of magic, healing, happiness, health, joy and freedom.

Exercise For Rapid Emotional Healing

So, for rapid emotional healing you must go deep within yourself and ask...what am I really feeling? Then write down what comes up. Let those feelings be there for the moment. Honor those feelings and talk to them and say..."I know you are there...I feel you". Tell those feelings that it is ok to express themselves. Let whatever comes simply express itself. If it is anger be angry...if it is frustration be frustrated...if it is bitterness then be bitter. Allow the emotions to fully express themselves. Keep your concentration on the center of the feeling. You will find that when you are honest with your feelings and really acknowledge them and express them fully....after, these feelings will fade away.

To Your Health

About the author:

Rino Soriano is a holistic health coach, author and President of Health Evolution International. His mission is to empower people so they become masters of their own health and well being. Rino believes that only when one is optimally healthy can they live life to the fullest and serve their purpose for being on this planet.

Rino had chronic fatigue syndrome for over 4 years and through self empowerment healed himself. Through his quest to heal himself he has learned to simplify the aspect of health and create health strategies that work.

Rino's simple approach to optimum health is helping many people to experience the level of well being they truly desire. Inspiring and motivating, Rino's message will leave you with a new perspective of your health and well being.

Visit his website at http://www.HealthEvolutionInternational.com for a FREE Audio called Get Healthy. Get Energized. Get Going!

FREE 20 Minute Health Consultation with the mention of this article.

© All Rights Reserved by Rino Soriano

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Health Guru : Beat The Heat And Survive The Summer
Webmaster | 15. July 2007 @ 16:17

The 'Dog Days' of summer are almost upon us and record temperatures are sweeping the country. Unfortunately we have the highest number of elderly and medically fragile people in history, and an aging infrastructure that is feeling the strain of heavy electrical use as our senior citizens struggle to stay cool.

We're here to give you tips and tricks to help you beat the heat should you be susceptible to extreme temperatures, or should your power be out. Here's a short list of suggestions:

1. Drink plenty of cool water to keep yourself hydrated and reduce your body's core temperature. (Warm water won't do this, and cold water might be a shock to sensitive systems.) Drink regularly, every hour, even if you don�t feel thirsty. Avoid soft drinks and alcoholic drinks that are actually diuretic and rob your body of the water it desperately needs.

2. Eat small, light, non-spicy meals. Eating heavy meals cranks your metabolism and can raise your body temperature. Also, digestion robs you of energy. Since the heat is already robbing you of some energy, you don't need to add to this drain by taxing the digestive system. However, don't skip meals since it's food that replenishes the electrolytes you lose through sweating and increased water consumption.

3. Some sources suggest you wear light colored, loose fitting clothes. However, that's only if you're going outside. If you go outside, go with that rule and also wear a loose fitting hat or carry an umbrella for shade. Forget the fashion rules, follow the heat rules. (By the way, royal blue and/or white are the best colors to wear for their heat reflective qualities. Ever wonder why most tarps and boat awnings are blue? This is why.) For indoors though, forget all those rules and go with the �bare as you dare� notion. The more exposed skin you have the more efficient your cooling-by-sweating process can work. Also, be sure to tie up long hair, and if you have a beard, consider shaving in order to remove all that facial insulation.

4. Though 'bare as you dare' is the way to go indoors in limited AC, most of us would prefer to have good air conditioning. If yours is out, or if power sources are uncertain, go someplace that has AC like the mall or other places that don�t mind people coming in and hanging around a while. Also, you can 'AC pool' with friends just like you'd car pool. Go to a friend's house who has a good AC system.

5. Failing to find another source of AC, and considering that the power might be out, here are a couple more tips. First, stand-alone floor unit air conditioners aren't that expensive and can run off regular household current without the need for the special 220 volt outlets. This means that they can be operated using the smaller gas-powered electric generators. Can't afford a generator? You can probably afford a power inverter which can sometimes be found for under twenty dollars. They plug into your car's cigarette lighter and, using an extension cord, can power an appliance like your stand-alone AC, or at least some fans. Speaking of your car, if nothing else, if your car has AC you can ride around during the hottest hours of the day, providing you can afford today's gas prices. If absolutely nothing else, go to your nearest �dollar store� and see if they have any of those little battery-powered fans.

6. Can't afford a stand-alone AC but you have a generator? Your generator or power inverter can also power your fridge and/or freezer where you should have two-liter plastic bottles full of water filling up every empty space in both the fridge and freezer parts. Having cold water is a great thing. You drink cool water and use cold water to soak towels to wrap around your neck, wrists, and ankles where the veins and arteries are closest to the surface. This is one of the best ways to reduce your body temperature. Also, setting up a few of the frozen two-liter bottles in front of a fan can blow a nice cool breeze your way. (Write us at info@disasterprep101.com and we�ll email you instructions for a homemade AC unit that uses these two-liter plastic bottles.)

7. Now that we've talked about keeping you cool in the heat, let's backtrack a bit and talk about reducing the heat you might experience. Naturally, the first rule is 'block the sun'. Do what you can to reduce the sunlight that hits your house or comes in through the windows. Keep the shades drawn, and you might even consider hanging a white sheet or blue tarp as an outside awning on the side(s) of the house that catch the most sun. These tarps are also effective if placed on the roof as they'll reflect the sun's rays.

8. Next in cooling the house come ventilation and insulation. If you have an attic, and the power is on, you should have a vent fan that keeps air flowing through the attic. Along with that, we suggest you have roof vent turbines, or a ridge vent (your home supply store can tell you all about these). In extremely hot weather, you might set a garden sprinkler on your roof and let it run for the hottest couple of hours of the day provided your area is not on water restriction. As for 'insulation' one way to insulate parts of the house is to close off seldom-used rooms (especially those on the sunny side of the house), and close off their AC vents if any. This blocks heat and also reduces the area that your limited AC has to cool.

While we're here, we'd be remiss in our duties if we failed to give you the symptoms of sunstroke and heat exhaustion, both of which require medical attention:

Heat Exhaustion: Symptoms include heavy sweating, and skin may be pale, cool, or flushed. The victim will also exhibit a weak pulse, with fainting, dizziness, nausea, or vomiting.

Sun Stroke (sometimes called heat stroke): Symptoms are high body temperature, hot, dry, red, skin (usually with no sweating), rapid shallow breathing, and a weak pulse. Sun stroke is the more dangerous of the two.

The most immediate first aid for either of these is to get the victim into a cool spot, and reduce their body temperature with ice-cold wet towels around the neck, wrist, and ankles. You can also put them in a bathtub of cool water. Don't use cold water in the tub as that will shock the system. Regardless of your first aid measures, you should seek immediate medical assistance.

Remember, hot weather is nothing to ignore, even if you're not among the elderly or medically fragile. Heat can affect everyone. Play it safe, stay cool, avoid exertion, and stay healthy. Also, when considering heat safety, don't forget your pets.

About the author:Paul Purcell is an Atlanta-based security analyst and preparedness consultant and is the author of Disaster Prep 101 (http://www.disasterprep101.com.) Copyright 2006 Paul Purcell. Permission is granted to reprint this article provided all portions stay intact.

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Health Guru : Time for cooling yourself now with Sherbet
Webmaster | 14. July 2007 @ 16:17
But what is Sherbet? Sherbet is a frozen concoction of mostly pureed fruits or fruit juices along with a few other ingredients, usually sweetened condensed milk. Ice cream has air whipped into it, which makes for a creamy treat. Sherbets and sorbets don't have any air whipped into them, which makes for a more dense dessert with a more intense flavor. Click here for more details. :)
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Health Guru : Recipes for seafood on the grill, the easy way
Webmaster | 13. July 2007 @ 16:17
Another popular method of grilling seafood is on a cedar plank, which are sold in most kitchen supply shops and many grocers (check the seafood section). Check out this website. :)
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Healthy Cooking
Izzy Morgan | 12. July 2007 @ 16:17

Healthy cooking or healthy eating doesn't mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life.

Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen.

Healthy Cooking

For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value.

When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and saut�ing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food.

It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time.

Seasonings

You may also want to think about the seasonings that you add to your foods when cooking.

Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste.

Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening.

Baking powders that contain aluminum.

Cooking utensils

Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems.

More Things to Consider

Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder.

Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system.

Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes.

Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores.

Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice.

Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalape�o pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalape�o pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint.

Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled.

And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.

About the author:Izzy Morgan

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Health Guru : Fed up with Mosquito!!! Try this DIY trap
Webmaster | 11. July 2007 @ 16:17
Fed up with useless, expensive mosquito traps? Try this instead. What more, it is cheap and easy to make. Check out this website. :)
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Health Guru : American Obesity : Portions Gone Wild
Webmaster | 10. July 2007 @ 16:17

I used to be one of those people who did not like to go to the higher end, gourmet or "healthy" restaurants. It wasn't because I didn't like the food, or that the atmosphere was not to my liking, it was because they served, in what had become my Americanized idea of meal size, "skimpy portions".

However, the older I got, and the more educated I became on nutrition and healthy eating, I realized that these gourmet restaurants had it all right. Instead of focusing on quantity, they focused more on quality, and limited the portions on the plate to what was actually a healthy, moderate calorie count.

The American ideal of "the bigger the better" spilled over into our food consumption and portion rationing at meals not too long ago actually. After the great depression era, when Americans started to regain control over their finances, and foods and luxury items became more affordable, our portion sizes began to expand. Obesity still existed before this point, but since then it has spun out of control.

Obesity has also taken a turn for the worse because not only are the portion sizes getting bigger, but the foods we eat are higher in fat, sodium and sugars, a result of excessive processing and chemical additives, which build up in our system and cause obesity, diabetes, heart disease, mood disorders and countless other health issues which stem from excess weight.

In fact, chefs from some of the most popular American restaurants were recently surveyed, and reported that calorie count was the least of their concerns when they created signature dishes for the restaurants they worked for.

About one in six said that they even considered the calorie count aspect. They based their creations on flavor instead, casting aside portion size and fat content, etc., all of which add to the calorie count of a meal.

What can you do to avoid overeating if you frequent restaurants? Make sure you fill up on the salad, and get a low fat dressing, which can cut up to 100 calories from your meal many times. Unless you are going to a health food restaurant, or one that you know serves smaller, more controlled portions, you probably should not be finishing your meal. Take your time eating. Do not inhale your food.

Did you know that it takes your mind about 20 minutes to reigster that you are full? This is why many times you will feel just "satisfied" and pleasantly fulfilled when you finish a meal, and then about twenty minutes to a half hour later you feel ridiculously stuffed.

Ask for a box to take the rest home. This way, you will also not regret eating that big meal, and also will not be dealing with the effects of overeating, like sleepiness, mental fogginess, indigestion, gas pains, and cramping. It's a win/win situation.

The increasing obesity epidemic has gotten so out of control that we now have gastric bypass surgery, which thousand of obese Americans elect to have each year, even though the surgery is extremely serious and many times life threatening. This is in direct response to a culture that grew up being under educated about portion control and wise food choices.

Many individuals in the baby boom era were not educated to the extent we are today about nutrition, how certain fats protect organs and well being, and others aid in their destruction, the effects of sugars on the body, and the effects of excess calorie consumption.

Most health professionals are hoping that the improved health and nutrition education available to the general public today will eventually whittle away at the obesity epidemic by making generation after generation more educated and armed with the knowledge they need to lead a healthy lifestyle.

So, what will happen in the future regarding health awareness and education? It's been in the news lately that the government is actually stepping in as a proactive measure against further obesity and health issues. Government officials recently tried to ban trans fats from being used in restaurant cooking.

The NFL also has stepped in to band against childhood obesity by educating youths in schools about exercise and proper diet, and are also campaigning for reform in the public school's physical education classes, since it was found that "gym class" typically involves less than 20 minutes of actual physical activity.

With all of these changes going on, and a growing awareness in the American public about nutrition, portion control, calorie consumption and healthy food choices, one can only be optimistic about the future health of America.

Can we eliminate obesity all together? Of course not, but if we can put a big dent in it, this will be hug victory in our collective health, longevity and prosperity.

About the author:Danna Schneider

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Health Guru : Summer recipes - Summer Pudding
Webmaster | 9. July 2007 @ 16:17
For a summer dessert that is sure to get people oohing and aahing, we love this recipe from Unisliim’s Recipes for Success. With just the right balance of wholesome fruit and sweet pleasure, you can indulge your wicked side in only 208 calories! Click here for recipe :)
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Health Guru : Blueberry-Sorbet Cake is cool summer treat
Webmaster | 8. July 2007 @ 16:17
When it's just too darn hot to bake, but the occasion calls for a special dessert, try this Blueberry and Citrus Sorbet "Layer Cake." This cool, refreshing dessert stacks the sparkling flavors of citrus sorbets with the zing of blueberries for a colorful frozen dessert. And that's just one suggestion for putting blueberries to work for you this summer! Click here for recipe :)
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Health Guru : Eating Carbs Actually Leads to Weight Loss and Health
Webmaster | 6. July 2007 @ 16:17

Carbohydrates are the single most important food you can eat.

That statement probably goes against everything you've ever heard, so let me explain.

If you don't believe me, take this little test. Think of a carb!

If you're like most Americans, bread, pasta, soft drinks, French fries, sugar, and similar foods probably flew into your mind. Yes, these foods are carbs -- highly processed and refined ones.

And if these are the kinds of carbs you consume on a regular basis, let me warn you, (unless you regularly run marathons), you're most likely either overweight or heading down the road to weight gain.

You may like them, you may consider them "comfort foods," you may think that they couldn't be so bad since they are so predominant in our current diet. But the biological bottom line is that human beings have not evolved to metabolize these types of carbohydrates.

They slow down your metabolism and contribute to every one of the major diseases associated with aging including diabetes, heart disease, dementia and cancer.

In most, cases they are also "empty" calorie foods-the worst possible combination -- high caloric foods, low in nutrients. They deprive you of vital nutrients as well as burden your body with the task of digesting food molecules that aren't giving you anything you need.

Eating them (especially in excess) is a prescription for weight gain. But they're not the end of the carb story. If you're like most people, you may not realize that the wide world of carbs is actually much, much bigger than this limited crowd of processed carbs.

In contrast, natural carbohydrates, which come to your table just like Mother Nature made them, contain many essential nutrients and specialized chemicals that turn up your metabolism via newly discovered plant chemicals call phytonutrients.

So you have a choice: use phytonutrients to spark your metabolism into action, or drown your metabolism with indigestible nutrient-poor carbs.

Our genetic nutritional template goes back 20,000 years. Our ancestors foraged for wild food, like wild berries, grasses, roots, and mushrooms to find life-giving phytonutrients that all humans are designed by nature to eat.

On a recent vacation I found myself in a sea of phytonutrients in the wild islands of Southeast Alaska. I was foraging along with the grizzly bears for bog cranberries, blueberries, nagoonberries, raspberries, and strawberries. These scrumptious berries, bursting with phytonutrients, were smaller, richer in color and taste, (and lower in sugar) than their domestic berry cousins.

Here's a tip: The greater variety and the deeper the color of plant foods you eat, the higher their concentration of phytonutrients. The key is to learn which phytonutrient-dense foods can prevent disease and promote weight loss.

Want phytonutrient power?

Here 's a small sample of the many superfoods that contain these powerful phytonutrients: isoflavones in soy foods, lignans in flax seeds, catechins in green tea, polyphenols in cocoa (yes, chocolate!), glucosinolates in broccoli, carnosol in rosemary, and resveratrol in red wine.

And there are hundreds more that can help you unlock the secret to natural weight loss. All of these compounds -- and dozens more -- will help you fight disease and obesity. These special compounds literally communicate with your genes and turn on messages of health and weight loss. They are key to the success people experience in losing weight on a program I've developed during my 20-years practicing medicine, called UltraMetabolism.

Before you reach for that Cinnabon, know that phytonutrients only occur in whole, unrefined, unprocessed plant foods. All vegetables (and many fruits) score high in phytonutrients, while processed carbs, like bread and pasta, have virtually none.

Here's a shorthand to distinguish between the metabolism boosters and the processed carbs that will only weigh you down:

Anything that has been packaged or put through a machine is processed (like a potato chip). Anything that comes right out of the earth is natural (like a plum).

Don't let all the terminology -- high fat, low-fat, high-carb, low-carb, high glycemic index, low glycemic index, complex carbs and simple carbs -- confuse you. The key is eating whole, real, unprocessed, food found as close to nature as possible. Now you know why your grandmother always told you to eat your vegetables!

Folk wisdom passed down the generations showed how to give the body what it needs. In the early twenty-first century, that wisdom is being confirmed in the research of leading edge scientists. So you can follow these recommendations I offer with total confidence that the latest medical science backs them up.

This new science reveals why you should never do what some ill-advised diets suggest: cut out all carbs. Not a good idea-because you also cut out all the phytonutrients (and the fiber) that only comes from whole plant foods.

Along with their obesity fighting chemicals, vitamins, and minerals to accelerate your metabolism, most whole carbohydrates are filled with healthy plant fiber to slow the absorption of sugar into your bloodstream.

And for super fast weight loss, you'll want to eat some special "super" fiber foods which I use as my secret weapon with many patients who have had difficulty losing weight. Once you incorporate them into your diet, you'll feel full, experience steady energy, and will never be tempted to overeat.

Here's a guarantee: If you've been consuming highly processed foods such as sodas, chips, and crackers, and you decide to boost your intake of those powerful phytonutrients that I've reviewed, you'll be taking the first step towards re-programming your body for automatic weight loss and health.

My dirty little secret as a doctor is that I never treat anybody specifically to lose weight; I simply help them become healthy using these and other techniques and the weight automatically comes off.

So remember, eat your carbs, but make them the right carbs!

Copyright 2006 Mark Hyman MD

About the author:

Mark Hyman, M.D. is a NY Times bestselling author, lecturer, and practicing physician. Discover how you can program your body to automatically lose weight and find out what special super fiber can help by grabbing an exclusive sneak preview of UltraMetabolism at http://www.ultrametabolism.com/article5.

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Health Guru : Home-made Ice -cream! Anyone wants?
Webmaster | 5. July 2007 @ 16:17
Days are getting hotter. How I wish I have ice-cream with me. Lazy to buy? Then why not try to make delicious ice-cream yourself. Check out this website. :)
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Health Guru : Pumpkin Seed Oil For Skin Care
Webmaster | 4. July 2007 @ 16:17

Growing up, I always looked forward to watching the Peanuts special: The Great Pumpkin. Little did I know that once I grew up, I�d learn just how great pumpkins really are- especially for skin care.

I've seen a big interest in pumpkin seed oil as a skin care product, and wanted to find out more about its skin boosting benefits. This article will share with you what I've learned about pumpkin and why it works so well in a modern skin care regimen.

Antioxidant properties

It appears that the biggest skin benefits of pumpkin seed oil are that it possesses very high levels of the natural antioxidants and polyunsaturated fatty acids. Pumpkin seed oil is especially high in the gamma-tocopherol form of Vitamin E, which is a powerful antioxidant.

Antioxidants protect cell structure and health by neutralizing �free radicals�, which are unstable molecules generated from sources like radiation, air pollution, and peroxides. Left unchecked, free radicals can attack the skin�s structure, leaving it vulnerable to wrinkling, infection, and other damage.

Vitamin E works by stabilizing the free radical- Vitamin E gives up one of its electrons to complete the unstable molecule. This, in essence, renders the free radical harmless, and helps the skin retain its normal structure.

Vitamin E has been shown to have a wide range of skin benefits. Vitamin E has been shown to reduce the amount of scarring from wounds, and has been shown to diminish the appearance of stretch marks on the skin. Also, it has been shown to decrease the effects of psoriasis, and to diminish the redness associated with erythema, which is one symptom of rosacea.

Fatty Acids

Aside from the high levels of Vitamin E found in pumpkin, there is also a high level of oil content (as high as 50%). The four fatty acids which comprise 98% of pumpkin seed oil are palmitic, stearic, linoleic, and oleic acids.

Palmitic acid works to promote natural oil regeneration. Oil is an important component for the skin to retain its protective barrier. With too little oil, the skin will crack and bleed; opening it to a greater risk of infection and disease.

Stearic acid acts primarily as a lubricant. It allows the skin to retain the proper moisture balance vital for good health (and good looks).

Linoleic acid is an essential fatty acid, which means our bodies don�t manufacture it, and so we must ingest it in our diets. Linoleic acid is one step for the manufacture of prostaglandins, which decrease inflammation in the body. Linoleic acid helps maintain smooth skin, and will help repair flaky, itchy, or rough skin.

Oleic acid is the final fatty acid found in pumpkin seed oil. It works to replenish and maintain skin�s moisture and lubrication. It is an Omega 9 acid and has similar health benefits (both general and to the skin) as the more well-known Omega 3 and Omega 6 essential fatty acids.

Benefits of Pumpkin Seed Oil

Taken together, it�s clear that pumpkin seed oil has significant benefits for skin health and skin care. With powerful antioxidants, and essential fatty acids, it appears that adding pumpkin seed oil to your skin care regimen will help you retain moisture, maintain normal cell structure, and keep your skin looking and feeling healthy.

About the author:Ally McNeal is the a self described "skin-a-holic"; someone who enjoys learning and teaching about skin care. If you'd like to learn more about healthy skin nutrition, please visit: http://healthyhabits.skincaresmarts.com/vitamin-e-for-healthy-skin/

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Health Guru : The Mysterious Truffle
Webmaster | 3. July 2007 @ 16:17

Truffles are well-known as some of the most delectable chocolate treats available. But they are such a delicacy that they were shrouded in mystery for many years. These tempting treats are exquisite in variety of both taste and settings in which to enjoy them.

For the most basic of explanations, chocolate truffles typically are a thin shell of powdered chocolate with a soft center. They can vary widely from there, but that is a basic truffle.

The outer layer is most often couverture chocolate, which contains at least 32 percent cocoa butter. This is much higher than most eating and baking chocolate, and allows for a wonderfully smooth, shiny, even surface. This couverture chocolate is available in all varieties, including white, milk, and dark, allowing for variety in truffle coatings.

The center is called ganache, which is a mixture of chocolate and cream. The exact balance between the two determines the creaminess and texture of the center. More cream, and it�s a smoother, softer truffle center. Less cream, more chocolate, and it�s a firmer, coarser truffle.

In addition, the ganache can be flavored with a variety of items to create a new taste altogether. Some of the perennial favorites include nuts, essential extracts, and liqueurs. These add an entirely new dimension to the truffle, and allow for even more discussion as to what makes the perfect truffle.

The question that always pops up when viewing a truffle � what kind is it? Without being so gauche as to stick one's finger in the center like a child, you can usually tell what kind of truffle is in front of you from the outer coating. The predominant flavor of the truffle usually decorates the top of the outer coating. For example, apricot truffles have a small sliver of apricot on the top. Or praline truffles have a small praline or bits of praline on the outer layer. So never again wonder what you might get when you bite in!

Historically, truffles were solely for the rich. The time and effort that goes into the making of a truffle by hand just priced them beyond the reach of many common people. Truffles therefore became known as a very special treat with dessert.

However, with the advent of many automated manufacturing processes, almost anyone can enjoy the exquisite pleasure of chocolate truffles. They serve as a wonderful centerpiece to a collection of candies on a buffet, pair delightfully with after-dinner coffee, and even freeze beautifully to take along on a picnic and thaw as the day progresses.

So next time you have a craving for chocolate, consider trying truffles. You won�t be disappointed in these delicate morsels, and will likely wonder why you didn�t have some on hand before this!

About the author:

Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. Gourmet chocolate gift baskets and personalized chocolates are also available.

Website: http://www.harmonysweets.com

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Health Guru : The Top 10 Quick Tips that will save common household recipes!!!
Webmaster | 2. July 2007 @ 16:17

1. Making great biscuits: biscuits are great from scratch because most recipes use only 5-6 ingredients. My personal recipe uses only baking soda, baking powder, flour, buttermilk, salt, and butter. The most important thing to remember to ensure that your biscuits come out fluffy is to make sure that you use cold butter and that you leave the butter in small chunks throughout the mixing process. A common error is to mix the butter smoothly into the mixture. If you leave the butter in chunks, as your biscuits cook, the butter will form layers in the dough and the result will be more rise and fluff. This also works for making any puff pastry from scratch. Another great idea is to take the dough and put a thin layer over the top of a bowl of soup, then to bake the whole bowl in your oven. This will give your soups a beautifully fluffy top. Of course, make sure that your bowl is oven safe before baking it.

2. Get a really good non-stick skillet: if you're tired of having food stick to the bottom of your cookware, then you really need to invest in a great non-stick skillet. The one that I have only set me back $30 and I can cook an egg on it over easy without any oil and not break the yolk . I'm very partial to Caphalon's commercial lines, but definitely check out Anolon, T-Fal, and Farberware as well. Some other very important features are whether the skillet comes with a cover, whether or not the handle gets hot when it cooks, and how long other buyers have found that the non-stick surface lasts for. Make sure that you don't confuse non-stick with hard anodized. Hard anodized is definitely not non-stick and you'll get very frustrated if you get the two mixed up. The additional bonus of a non-stick pan is that cleaning is really easy. Run your pan under water and most extraneous food will slide off easily.

3. Grilling or pan frying chicken without getting it stuck in the pan: one of the biggest problems with cooking chicken is trying to move it off the grill or pan. The key is to be patient. Use a spatula and wait for the chicken to release, because it will. Of course, if you didn't use any oil then the chicken will most likely get stuck anyway. But all proteins reach a certain temperature where they will release and it's just a matter of being patient and waiting for this.

4. It's never too late to marinate: a lot of people end up eating bland food because they think that they don't have time to marinate their food. Even if you only have less than an hour, you can make a great marinade. Just make the marinade twice as strong, and use strong flavors. Here's a few quick marinades that have worked for me - balsamic vinaigrette, soy sauce and minced garlic, or lemon juice/zest and white wine. Also try using dry rubs such as crushed red pepper and garlic powder.

5. Use kosher salt to season: kosher salt is the what every professional cook uses and there's good reason. Regular iodized salt breaks down right away when added to water. In contrast, kosher salt breaks down slower and delivers a more pronounced flavor to whatever you are cooking. If you want your steaks to taste like steak house quality, all you need is kosher salt and coarse ground black pepper.

6. Extra virgin olive oil is pasta's best friend: after cooking pasta, make sure that you mix the pasta with some extra virgin olive oil immediately. Otherwise, you'll find that the pasta will start to stick together after a short amount of time. Don't ever refrigerate plain pasta without adding olive oil. If you do, you'll end up pulling a big pasta block out of the fridge. Also, when you boil pasta, make sure you add a cup of kosher salt per gallon of water. This is what will give the pasta its flavor.

7. Making amazing french toast: the best way to make amazing french toast is to avoid using regular bread. Extraordinary french toast is made with cakes or specialty breads. Try slicing a pound cake from your local grocery store and turning it into french toast the same way you'd usually do it with bread. Another great idea is to make french toast out of banana bread.

8. Making icing for pastries. Making icing for pastries is one of the simplest secrets in the pastry world. To make icing, all you need is water and powdered sugar. Start with the powdered sugar in a bowl and add water slowly until you get the consistency that you desire. Then just use the icing to make danishes, cakes, and other pastries even more delicious.

9. Keep your kitchen knife sharp. A common misconception is that people cut themselves in the kitchen because their knives are too sharp. The reason for most kitchen cutting accidents is actually the total opposite. When you use a blunt knife, the knife will slide off whatever you're cooking and this when the knife usually cuts your hand. To keep your knife sharp, use a diamond steel and bring your knife down the steel at an 18 degree angle.

10. Cracking an egg without getting shells in the mixing bowl. This seems easy enough, but it's surprising how many experienced cooks still experience the annoyance of getting egg shells in their favorite foods. The way to avoid this is to first gently hit the egg's middle against a hard surface. Then, use two hands to do the rest. If you're right handed, hold the egg with your left hand, and use your right thumb to push the middle in and then pull the egg apart with both hands. If you are left handed, just switch the directions above.

Good luck with your culinary adventures!

About the author:

Jonathan Chin is the editor of intensecooking.com, an online resource that helps regular people connect with great home cooking secrets.

answers@intensecooking.com

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Health Guru : Tips For Making The Perfect Pie Crust
Webmaster | 1. July 2007 @ 16:17


The baking of pies is sometimes referred to as one of the most difficult procedures in cooking. Use the tips below to make sure your pie crusts are perfect for that special occasion.

Tips:

- To make a fancy round rim edge: Trim dough even with rim of pan. Using a small bottle cap, cut small circles of leftover dough. Overlap the circles on moistened rim, pressing down lightly.

- A food processor or blender makes easy work of mixing pie dough, crushing cookies or crackers and grinding nuts.

- To prevent soggy crusts, brush inside of baked pie shell with beaten egg white. Chill for 30 minutes before baking or filling.

- To prevent weepy meringue, be sure sugar is dissolved in the egg whites. Spread meringue over warm filling to touch edges of crust all around. Do not overbake meringue and keep away from drafts when cooling.

- If dough is hard to handle and tough to eat, you may have added too much water. If dough cracks and is dry to eat, you may not have used enough water.

- For a flakier crust, substitute 1 tsp. vinegar for 1 tsp. of the cold water in the recipe.

- When cutting cream pies, dip knife in warm water so the filling will not stick to it.

- If your crust shrinks in the pan, there may have been too much shortening in the pastry or pastry may not have been fitted loosely enough in the pan. You might wish to let pastry relax in pan for 10 minutes before fluting edges to avoid shrinkage.

- Remember to handle dough as little as possible and to work quickly for a flakier crust.

Whether it's a cream filling, fruit, chiffon or ice cream filling, you can match it with one of the crusts below for a delicious pie.

Basic Pie Crust: Sift 1 1/2 cups all-purpose flour and 1/2 tsp. salt together. Cut in 1/2 cup shortening with fork or pastry blender until pieces are the size of small peas. Divide mixture into quarters. Sprinkle each quarter with 1-2 Tbs. water and gently toss with fork; push to side of bowl. Repeat until all four quarters are moistened. Form into a ball. Flatten on lightly floured surface by pressing with edge of hand. Roll from center to edge until 1/8 inch thick.

Coconut Crust: Combine 1 package (7 oz.) shredded coconut and 6 Tbs. melted butter or margarine, mixing well. Press evenly on bottom and sides of buttered 9-inch pie pan. Bake at 300 degrees for 25 to 35 minutes or until golden. Cool before filling.

Meringue Crust: Beat together 2 egg whites and 1/4 tsp. salt until frothy. Add 1/8 tsp. cream of tartar. Beat egg whites until stiff. Gradually add 1 tsp. vanilla extract and 6 Tbs. sugar, beating until stiff peaks form. Line greased and floured 9-inch pan with meringue. Bake at 275 degrees for 45 minutes. Cool before filling.

Whole Wheat-Cheese Crust: Sift together 1/2 cup EACH whole wheat flour and all-purpose flour. Stir in 3 Tbs. grated Cheddar cheese and 1/4 tsp. salt. Cut in 1/3 cup vegetable shortening until it resembles small peas. Sprinkle in 2 to 3 Tbs. cold water., 1 Tbs. at a time, mixing dough with a fork until it holds together. Form into a ball. Roll to fit a 9-inch pie plate. Trim and flute.

About the author:Jude Wright is the webmistress of multiple websites. Visit her popular recipe and cooking site at http://homestylerecipesonline.com for cooking information, lessons and yummy recipes.



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