Milk and Expiration Dates Milk and the Sellby Dates Proper Refridgerator Settings – Yes

Milk and Expiration Dates Milk and the Sellby Dates Proper Refridgerator Settings – Yes

May 20

Nowadays, consumers are pulling out those glasses and checking expiration dates more than ever. The recent outbreaks of E.Coli and salmonella have caused people to be much more conscientious than in previous years. However, milk has always been one of those products where people have been cautious. There is nothing like the surprise of pouring an innocent looking glass of milk and tuning up your taste buds for the flavor, only to recoil when bitterness hits the tip of your tongue. What’s even worse are the people who drink out of the cartoon and get the lumpy, curdled fuzz tickling the top lip once they tip the carton.

So is this what happens after the sell by date? The answer is no. The sell by date denotes the amount of time that the milk can be sold in stores, while a ”use by” date denotes the time when the flavor or quality would began to deteriorate. It doesn’t mean that the milk is going to automatically turn into a blob of nastiness on said date. 

On the contrary,  a lot of it depends on conditions of refrigeration and handling within your own home. Regardless of the date, if you leave the milk cartoon out for an extended period of time, even if the date is one week in the distance, it will expire. Refrigeration also plays a part and it is very important to set the temperature at a high enough temperature to conserve food but not freeze products that shouldn’t be frozen. The recommended temperature is between 35 and 38 degrees F (1.7 to 3.3 degrees C for you folks in Europe). However, there are some people who attempt to cut cost and set the temperature at a less than optimal rate and speed of the bacterial growth. Please note that the control settings on the fridge do not indicate the temperature in most cases. Usually the higher the number the colder the temperature, so remember that when your spendthrift hubby sets it on 1.

If you encounter some milk that is past the expiration date, the best thing to do is the SPOT method. Smell it- you can tell a lot about a cartoon of milk through scent alone. Milk should not have a putrid odor. If it smells like cheese, dump it. If it passes the smell test, then POUR a glass and OBSERVE it. if it appears to be separating, clumped or yellow in appearance, dump it. Finally, TASTE it. Sometimes milk can fool you, and that smooth white liquid can taste as rank as Limburger cheese.  If the milk passes the SPOT method, relax and drink up! You may even save yourself some money in the long run.

1. Welcome to Forget-Me-Not Farms | Frequently Asked Questions
2. Is It Okay to Eat Foods Past Their Expiration Dates? – Len Penzo dot …

Metabolism Boosting Foods

Metabolism Boosting Foods

May 19

Capsaicin: Capsaicin is the active chemical in the capsicum family of peppers, or in other words – hot peppers. This interesting chemical has been found to do a number of things of the years. It can lower the neurotransmitter referred to as ‘substance P’. Substance P is, in a nut shell, a chemical that allows our nerves to register pain. The less substance P the more punishment you would be able to withstand before it became painful. For that reason Capsaicin is currently being researched and used in clinical trials as a pain killer. In fact, you can find it as the primary ingredient for many topical arthritis, and muscle ache creams in local drug stores.

It is also a mild natural euphoric chemical. The fact that it causes a burning sensation on every animal tissue it touches means we can use our bodies own defense mechanisms to have that ‘feel good’ experience. Researchers have discovered that when enough Capsaicin is consumed, the intense heat causes the brain to release endorphins causing the same feeling that runner’s call, ‘The Runner’s High’.

How does it effect our metabolism? Well that would have to do with Capsaisin’s ability to stimulate the sympathetic nervous system. This the same system involved in what we call the “Fight or Flight” response. When you eat a lot of hot peppers, your mouth isn’t the only thing heating up. Your body temperature goes up and literally start to swear. An easy way to give your metabolism a little boost. Obviously for some people this method just isn’t feasible as many can not stand the heat. But It Hurts So Good!

Grapefruit: Yes, I know – Grapefruit has been the center of many wacky diets. Even my own mother has tried a couple of them. I think it was to just eat grapefruit and bacon all day. Grapefruit doesn’t hold the hidden secrets of weight loss. What it does have is the ability to lower circulating levels of insulin and keep them stable. This is a big part of lowering overall body fat levels. Adding grapefruit to your eating regimen won’t knock off 10 pounds in a couple of weeks. However, being consistent with it will certainly help speed the overall process. Have a couple slices after your meals.

Protein: Hey, that Atkins guy was actually on to something. Years after he published his books, and even after his death, researchers are now starting to chime into Dr. Atkins’ tune. Protein has a powerful effect on metabolism. Your body has to do a lot of work to fully metabolize this nutrient, which of course has a high caloric cost. It is also difficult to store protein as fat. Yes, excess calorie intake will lead to fat accumulation. However, protein would go through a process called De Novo lipogenesis. This also requires a lot of energy and is something the human body would rather not do. Think for a minute if you had to make a soda can out of a piece of wood. It would require a lot of time effort and energy on your part, and you probably rather wait until a tin can just came your way, right?

Despite what many anti-protein advocates will try to push on you, an increased protein intake, for the apparently healthy individual does not cause kidney stones, gall stones, kidney disease, gout arthritis, or cause your liver to fail. For people who have certain metabolic defects or are afflicted with certain diseases, such as gout or kidney failure, yes high protein intake can make the problem worse. But for the healthy individual it will not cause the conditions to manifest. When you stop to think about it, the human body is just a big hair protein bag full of water. Why would such an essential nutrient like protein cause so many problems? So give your protein intake a little boost. But as with everything in life, too much of a good thing can be a bad thing – even water! Have some more egg whites with breakfast, chicken breast with lunch and try some fish with dinner. On a side note, Fatty fish – Tuna, salmon etc are a good source of those Omega-3’s.So Eat up!

High Fiber Vegetables: Mom was right – Eat your vegetables. But logic was a little different than what we are talking about here. Fiber is a part of plant material that humans can not completely digest. We do not have the right enzymes to break it down. It passes through your digestive track largely intact. Our bodies put up a pretty good fight to work it down as much as possible. Starting with Chewing. When was the last time you sat down to a bowl of raw broccoli and tried to finish it off dry? That is a lot of work! Your jaw is tired after 5 minutes. the chewing alone requires almost as much caloric energy as there is in the broccoli itself. Researchers have coined the phrase ‘Negative Calories’.

This pertains to a lot of the hard, crunchy, plain vegetables like celery and broccoli. The caloric cost of chewing, digesting and metabolizing the plant material is actually greater than the total calories in the food!. It is virtually impossible to eat to many vegetables when you are trying to lose weight. However, if you are not accustomed to eating large amounts of fiber ( 3 – 40 g/day ) then I would advise working your way up. Start by assessing your current fiber intake and work your way up slowly week by week. Trust my you’ll thank me later!

Water: Water seems to pop up in just about every topic relating to fitness and nutrition. You will from time to time see it in articles on fat loss and weight management. Usually the reasoning is a bit off. You will often see people talk about how if flushes loose body fat from the system or removes fat from the bloodstream so it can’t be deposited, removing toxins or something along those lines. Which all may very have some truth behind it, but that has nothing to do with actually losing body fat. No, water’s fat loss potential comes from it’s temperature. You see, a heavy portion of the estimated 1800 – 2000 calories humans expend on just living every day is a result of what is called thermoregulation. Your body’s ability to maintain an internal temperature of a toasty 98.6 degrees.

When you drink an ice cold glass of water, it will lower your body’s core temperature. Research has determined that a single 16oz bottle of water will increase your metabolic rate by about 30% within 10 minutes of drinking it. This effect tops out after about 40 minutes. Is that significant? You bet your bottled water it is! Drinking the recommended eight 8oz glasses of water would increase your resting energy expenditure by about 200 calories. And that my friends is how water aides in fat loss. In a not so logical way, water stokes the metabolic fires.

Calcium: You have probably seen the milk and yogurt ads recently about the benefits dairy products have on fat loss. A few recent research studies have reported that when obese people were put on isocaloric ( the same amount of calories ) diets, but some were given milk to fill some of those calories, they lost weight much faster than those with out milk. Researchers are saying that calcium has a direct effect on your metabolism. Meaning that the amount of calcium in your diet will play a big role in just how easy or difficult it is for you to gain / lose weight. The catch 22 here is that just adding some calcium supplements to the mix doesn’t seem to have the same effect. It appears that the calcium is best when obtained from dairy sources.

This fact alone has cause some suspicion to arise, and rightfully so. Many think it has been a ploy by the dairy industry to increase revenue. Health officials have demanded many companies to stop running their weight loss ads. However, there are many supplements based on research using whole foods that have never panned out due to the fact that whole foods have many nutrients that we just aren’t aware of yet which may play a role in a lot of their health benefits. There could be something to the whole dairy food thing. There hasn’t been a lot of research on the topic, but what research that is available is compelling. So for that reason I recommend to try to get a few servings of low fat dairy in to the mix. A cup of yogurt, a glass of milk and a 1/2 cup of cottage cheese on the day and you are set!

And there you have it folks. 6 sure fire ways to increase your metabolism today!

1. Foods That Boost Your Metabolism Naturally –
2. 18 Metabolism-Boosting Foods – Prevention

Match the Cheese and Fruit

Match the Cheese and Fruit

May 19

When it comes to making a cheese and fruit platter, there are many options. Following are a few things to consider when putting together your platter.

How much cheese and fruit to buy   

Before you decide which cheeses and fruit to buy, you need to know about how many people you’ll be feeding. You should also know what else is on the menu. Is the cheese and fruit plate the only appetizer or one of many? Most experts recommend 1 to 2 ounces per person.

How many varieties

Deciding how many varieties is a purely personal thing. Some people like to offer just one special cheese, while others prefer three to five different types. Let your personal tastes and budget determine what you want to offer. A good rule of thumb is that if you are incorporating several different cheeses, it is wise to mix hard and soft varieties. Avoid cheese that is too pungent; it can overwhelm the more subtle varieties.

Types of fruit

Using fruit that is local and in season is a safe bet.  If it’s spring, add strawberries. Use watermelon in the summer and apples in the fall. You can always supplement with grapes, which are good in almost any season. Pears are also almost always available.

Try to choose fruits that won’t darken or that can hold up to being exposed to air for an hour or more.

The platter

While the platter itself isn’t as important as what you put on it, you will want one that is appropriate for the occasion. If the event has a theme, by all means match your platter to the theme or occasion. Some suggestions include using a melamine tray found at discount stores and available in colorful styles and shapes.

If the event is more formal, a silver or crystal tray may fit the bill. Or, use a cutting board, which actually is a great choice since it allows guests to slice the cheese easily.


Be sure to have a cheese knife for every cheese, tongs, forks, cocktail picks and napkins available for guests to help themselves with.

What to include

You might pick one country and feature their cheeses. Or, you might introduce your guests to a variety of cheese from goat and sheep milk in addition to cow’s milk. A mix of hard and soft is always appropriate for every occasion.

Specific combinations

Cheeses of France: include a Brie, a Camembert and a Comte. This gives you a soft, a hard and a fragrant. Small slices of French bread, bright red strawberries and grapes will make a perfect presentation.

Cheddar platter: You can create an international cheddar platter with varieties from the United States mixed with those of England and Ireland. Cheddar goes perfectly with apples, which apple pie fans have recognized for a long time.

The possibilities are endless, let your tastes and imagination be your guide. The beauty of a cheese and fruit platter is that it requires little attention once it is put out. Just replenish anything that is popular and let the guests enjoy themselves. Cheese and fruit is safe on the counter for several hours unless it is very warm. If the weather is too warm, refrigerate until the last minute.

1. Cheese Pairing – Ideas for Cheese and Wine, Beer, Fruit, Bread …
2. Favourite fruit and cheese pairing. – Chowhound

Low Fat Frozen Treats to Make at Home

Low Fat Frozen Treats to Make at Home

May 19

It’s almost summer time; time for BBQs, family fun, and events full of tempting treats.  You’ve worked hard all year watching your diet so you can look fit for and cute for these events.  Don’t fall victim to all those tempting foods.  Stand out from the crowd and serve low fat frozen healthy treats at your parties this summer.   Please enjoy the following 3 low fat frozen treats you can make at home.  

•  Bananas are low in saturated fat plus they are a good source of vitamins.  On hot summer family days try making banana popsicles.  This homemade treat is one that the kids will enjoy helping out with as well. 

You will need:

4 lg. bananas, halved
Popsicle sticks
Wax paper
Cookie sheet


Line a cookie sheet with wax paper. Insert popsicle stick into each banana half and repeat.  Once all bananas have sticks place the cookie sheet into the freezer for 2-3 hours or until frozen. 

•  Your guest will be talking about this low fat tasty homemade treat for a long time.  At your next party set up a diet Icee station for your guest. 

You will need:

8 ozs of diet pepsi or diet coke (one per guest)
1/4 cup home made light whipped cream (per icee)
Ice (cubes)
Bowl (large enough to fit lots of ice)
Ice tongs (or someway for guest to get ice cubes out)


Once your guest arrive to your party on a hot summer day, set a bowl of ice in the middle of the drink table surrounded with cups.  Place straws in each cup before guest arrive. You make the first icee so everyone can get the idea of how to make it.  Place a few ice cubes in your cup, then put about ¼ cup of your light whipped cream into your cup full of ice. Pour in your diet Pepsi or diet Coke.  As you are pouring the fizz will start dissolving, once your cup is full to your liking, stir with the straw.  Your guest will enjoy their low fat diet icee with homemade light whipped cream. 

•  Mocha Mousse is a delicious low fat homemade frozen treat that will be a big hit at your next party.  This treat is only 100 calories per serving, 0g fat per serving, and 0% calories from fat.   Mocha mouse is a low fat frozen treat that has to be made 2 hours before serving.  This recipe makes 4 servings-for more than 4 guests adjust the recipe as needed.  

You will need:

8 ounces light whipped cream
2 tablespoons unsweetened cocoa

4 small cups
1 tablespoon of instant coffee with less than 5 calories per teaspoon Nescafe Taster’s Choice has great selections.

Add all ingredients to a mixing bowl and whisk until blended well, or can use an electric beater on low.  Spoon your mixture into 4 small cups.  Cover with plastic wrap and freeze.  After two or more hours in the freezer your low fat frozen mocha mousse is ready to serve. 

Nutrition facts:

Diet Pepsi

Low fat whipped cream

Unsweetened cocoa

1. Healthy Frozen Dessert Recipes Under 150 Calories |
2. Top 10 – Best Ever Simple and Easy Healthy Frozen Treats

Marlin Bar and Grill

Marlin Bar and Grill

May 18

I usually go to the Marlin Bar every Sunday night (except on major holidays and when they have private booking times) to perform Beatles covers for everyone on open-mic nights and to just hang out and eat.  For those of you who are new to the Marlin Bar, or the Huntington Beach area, you are in for a surprise.  The Marlin Bar & Grill is just a little hole-in-the-wall (from the outside), but a nice atmosphere (inside) kind of place where you can just go in, buy some drinks, hang out with your buddies, and eventually meet some really nice people – at least I have done so.

The atmosphere seems like a Hawaiian/tropic setting with infused Classic/modern rock music; I actually like that in a joint like this.  There are also a couple of pool tables (you get to play for free every Sunday night – hence, one of the reasons why I go there Sunday nights).  There is no cover to get in, and of course, people under 21 are not allowed because of the alcohol (but I’m sure the parents would let them drink water, sodas, or juice, right?).  Anyway, like I was saying, the atmosphere is very lively and the people who work there is always full of energy (another reason why I love going there).

Now, onto the food and drinks.  I am not allowed to drink anything alcoholic because of some personal medical issues, but as far as the food goes, you pretty much get what you paid for.  The Marlin has typical American food from hamburgers to chili fries (my personal favorite from there) to spaghetti and meatballs.  And you know what else is cool about this place?  Breakfast is also served at night (so, yes, you can get a full-size breakfast burrito at 8:30 at night).  The portions are pretty big, so if you have an empty stomach, this is the perfect time to chow down. 

The people who work at the Marlin Bar, as well as the people who hang out and sing at the Marlin Bar are like another family to me.  As I have mentioned earlier, I have met a lot of really great people, and they had been really friendly, down-to-earth, and welcoming.  This is probably one of the top reasons why I love going to the Marlin Bar and Grill so much; I get to meet and become friends with a lot of very nice people. 

I have gone back to the Marlin a lot of times not just for the food and the nice people, but also for the entertainment.  Besides all of the Beatles covers I have been doing for everyone there, I have been watching a lot of the other Marlin open-mic regulars do their stuff from soft rock to country to folk songs.  This makes the Marlin Bar & Grill feel a lot livelier for a bar/pub, and I would never pick any other place to perform since it is also very close to home.

1. Marlin Bar & Grill – Huntington Beach
2. Marlin Bar & Grill in Huntington Beach, California – Stockteam

Leftover Rice Recipe Inexpensive Recipes Cheap Recipes

Leftover Rice Recipe Inexpensive Recipes Cheap Recipes

May 18

It’s hip to be cheap in 2009. So use a little leftover rice to make a delectable sandwich that costs about a quarter. Your friends will think you’re just bein’ trendy, and you’ll rid yourself of all that leftover rice, which doesn’t taste so great in Hobo Stew. Plus you’ll avoid the guilt associated with eating a fancy meal in your soon-to-be-foreclosed home. This cheap, easy leftover rice recipe takes about five minutes to make, and it’s actually delicious.

I developed this idea on a half-sober night while I was in college. Leftover rice was one of only a few things in the fridge when I got a 2 a.m. hankerin’ for a meal. Knowing that the rice would not last for more than a few days, it seemed an ideal time for a moment of ingenuity. Luckily, inspiration came. And then I ate leftover rice sandwiches almost every day for the rest of the semester.

You’ll need about a third of a cup of leftover rice, two pieces of bread, a piece of Swiss cheese, a teaspoon or two of barbecue sauce, a dash of red pepper, and little butter. Depending on the quality of your ingredients, there’s no reason this cheap recipe should cost more than thirty or forty cents.

First, toss the butter in a pan, turn the burner on low, and wait for it to melt. Then spread it around. Next, toss the leftover rice in the pan with the butter and sprinkle some red pepper on top. Use a spatula to push the rice together in the shape of a square. The square should be about the size of a piece of bread. Remember, this rice if going to have to fit inside a sandwich. Leftover rice essentially takes the place of the meat that might normally go in a cheap sandwich.

Cook the rice for a minute or so on one side, and then flip it. The rice might not stick together enough to flip – if it doesn’t, don’t worry – just push it back into the shape of a piece of bread. Put the piece of cheese on top, and let it cook for another minute or two. The cheese should melt pretty quickly.

In the meantime, toast the bread. Once the rice is cooked and the cheese is melted, scoop those ingredients out of the pan and toss it in between a couple pieces of toast. Add a little barbecue sauce to sweeten it up.

Now, enjoy!

1. 26 Favorite Cheap-and-Easy Meals – The Simple Dollar
2. Meals under $20 on Pinterest | Cheap Recipes, Cheap Meals and …

Learn to Grill from Barbeque Experts

Learn to Grill from Barbeque Experts

May 17

Words to Grill By: Weber’s Grill Masters Series Shares Hot Tips

Warm summer days naturally invite people to run through the sprinklers, drink ice-cold beverages and devour delicious gourmet food hot from the grill. With around 65 percent of American homes owning one or more outdoor grills or smokers, they’ve become a popular way to bring friends and family together.

Whether you are a novice at the grill or possess cooking-with-live-fire prowess, Weber recently launched a trio of videos aimed to motivate grillers everywhere. Weber’s Grill Master Series features grilling’s elite Jamie Purviance and Steven Raichlen as they compare notes on techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and what led to their biggest grilling mistakes.

As part of Weber’s Grill Master Series, Raichlen and Purviance discuss what inspired them to become professional outdoor grilling experts and teachers. By tapping into their current projects, it lights the fire in all of us to learn new techniques and try out new recipes. Sample a taste of inspiration here:

It’s important to Grill Masters to truly understand what a grill does to food. It doesn’t merely heat it up, it offers the inherent nature of fire to enhance flavor. A Grill Master understands the difference in woods, briquettes, and temperature control to deliver results. This video explores Cooking with Live Fire, offering delicious insights from Purviance and Raichlen: .

The process of becoming a Master Griller may have some hiccups along the way, and that’s okay. This is a journey! Do you overcrowd your grill? Do you control the fire or let it control you? Whether you’ve experienced a towering inferno or impatiently used a grill before you’ve become acquainted, own your mistakes and move on. Take a look at the Masters’ mistakes and learn from them: (

Who ARE these Grill Masters? In case you haven’t had the opportunity to watch them on television or try recipes from their top-selling grilling cookbooks, Jamie Purviance and Steven Raichlen are passionate backyard chef royalty.

Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before launching his career as a food writer. He is the author of several best-selling cookbooks, including Weber’s Real Grilling (which has sold almost one million copies to date), Weber’s Charcoal Grilling, and his newest book Weber’s Way to Grill. He has appeared on several national television shows as well as on PBS, CNN, the History Channel and the Food Network. As a regular contributor to national newspapers and magazinesand a popular teacher at cooking schools across the countryPurviance has helped millions of people to grill like professionals.

Steven Raichlen is a journalist, TV host, and multi-award-winning authorbut he may be best known as the man who reinvented barbecue. Raichlen wrote the best-selling Barbecue Bible cookbook series (more than 4 million copies in print). Raichlen has appeared on virtually every major national TV show. In 2000, in partnership with Weber Grills, he created Barbecue University, a unique cooking school held at the luxurious Broadmoor resort in Colorado Springs, which was hailed by the Food Network as the #1 Barbecue Experience in the U.S. Raichlen also battledand defeatedIron Chef Roksbura Michiba in a Battle of the Barbecue Gods on Japanese television.

For more insights, tips, recipes and resources check out or

1. Home • Seattle BBQ and Grilling ClassesSeattle BBQ and Grilling …
2. Barbecue, Grilling, And Judging Classes –

Making Indian Masala at Home

Making Indian Masala at Home

May 16

Masala is a word that means a “mixture” in Indian languages (Hindi, Bengali and Urdu) and is used in cookery for various kinds of spice mixtures. A masala usually refers to a mixture of dried spices, and it doesn’t really make sense to talk of making an “Indian masala” at home: pretty much any process of making a curry or, indeed, any Indian dish that includes more than ones seasoning could be thought of as involving making a masala at home.

There are, however, commonly sold pre-mixed masalas and it’s possible – and easy – to make your own versions at home, taking into account personal and family members’ preferences.

The most common masalas are garam masala, chaat masala and Tandoori masala, and of these, the most popular is undoubtedly the garam masala. There is no fixed recipe for garam masala, and in India, every family will have its own version. Even commercial brands will vary quite extensively. “Garam” means hot in Hindi, but garam masala mixtures are not usually hot but rather rich and spicy.

The spices in garam masala vary by personal preference and region and might include black pepper, cloves, cumin seeds, cinnamon, cardamom, nutmeg, fennel, star anise and coriander seeds. Garam masala mixtures don’t usually contain turmeric or chilli (Cayenne) peppers, but some commercial mixtures do.

If you want to make garam masala at home, there is no better way but to experiment with various mixtures to see what suits your style and taste best.

As a general guide, use fresh spices, either as they are or dry-roasted in a heavy skillet until they – just – start to emit fragrance. Grind well in a pestle and mortar or a spice grinder (or a coffee grinder kept for the purpose of spice grinding). Store in a tightly shut container, out of light, and use withing three (and not more than six) months.

Southern Indian Garam Masala

Dry roast and then finely grind the following:
2oz fennel seeds/1oz cardamom/2oz cloves/2oz cinnamon/2-4 pcs star aniseed/1 nutmeg

Northern Indian Garam Masala

Dry roast and then finely grind the following:
2oz cup cumin seeds/1oz coriander seeds/1.5 inches cinnamon stick/1 oz cardamom/1/2 nutmeg/1 oz cloves/1 oz black peppercorns/2 star anise/2 bay leaves

Madhur Jaffrey’s Garam Masala

Finely grind (no dry roasting recommended) the following:
1 tbsp cardamom seeds/1 cinnamon stick/1 tsp cumin seeds/1 tsp cloves/1 tsp black peppercorns/1/4 nutmeg kernel

Garam masala is usually added to food towards the end of the cooking or after the cooking is finished, to give the final lift to the dish. It works well sprinkled on salads, fruit and dry dishes as well as a table condiment.

1. Garam masala
2. Garam masala recipe how to make garam masala powder

Juices Fruit Vegetables Health Nutrition Juicer

Juices Fruit Vegetables Health Nutrition Juicer

May 16

Although the benefits of eating fruits and vegetables are known to everyone, it is not always easy to cook meals which include the five fruits and vegetables the nutritionists recommend that we should eat every day. Preparing juice made from fresh fruit and vegetables is not only making sure that all essential nutrients are consumed, but it also means that you know exactly what each glass of juice contains. 

Preparing your own fruit and vegetable juice is very easy if you have a juicer. It does not have to be an expensive model, however don’t try to use a manual juicer as you’ll soon give up on trying to extract the juice! 

Juices are easy on the digestive system and their nutrients go straight into the bloodstream. This makes it an ideal drink, both for children and for sick people who cannot digest food due to problems in the digestive system. 

Most children do not like to eat vegetables. To give them the necessary nutrients and vitamins they need, try and make different combinations of vegetables, sweetened with apple juice. The base for such juices can be the carrot which is full of vitamin A. This vitamin helps to develop strong bones and teeth, aids good vision, helps to maintain a healthy skin and works on the body immune system. Carrots are also powerful blood cleaners and the juice can be drunk either straight or else mixed with a combination of vegetables or fruits.

Fruits and vegetables act in different ways. Fruits are the cleansers of our body system while vegetables are the builders and regenerators. As fruits and vegetables require different digestive processes, it is not a good idea to combine fruit and vegetables together.  There are some exceptions to this however as apples can be combined with vegetables to give them a sweet taste and carrots, lettuce and celery can be combined with fruits.      

Fruits and vegetables have to be thoroughly washed before using them. Any damaged portions should be removed and if they are past their best and are not good enough to eat by themselves, they are not good for juicing. Stems and leaves of fruit can be left and used in the juicer. However carrot stems and leaves should be removed as they are toxic. Apple seeds are also toxic and are not to be used.

Various combinations of fruits can be used for different ailments. For asthma it is best to use celery mixed with papaya, for a cold cure mix watercress with apple and cream of tartar. As an immune system booster try apple, carrot, ginger and garlic, while for relaxation purposes use apple, mint, lime and pineapple. 

Juices are not only healthy but are also a great thirst quencher. Depending on the ingredients used, juices are loved by children and adults alike and are great for those trying to diet since they contain no fats or carbohydrates. Fruit juices however contain a higher concentration of sugars and lower nutrients than vegetable juices. 

Making your own fresh fruit and vegetable juices is making sure that the nutritional content is included in each glass, unlike the commercially made juices which due to heat sterilization, loose most of the healthy enzymes.

Source:  Just Juices Fruit and Vegetables by Pulse Paperbacks

1. Juicing: What are the health benefits? – Mayo Clinic
2. Juicing | What are the Health Benefits of Juicing? – Mercola

Japanese Diet Healthy Food Fish Rice Vegetables

Japanese Diet Healthy Food Fish Rice Vegetables

May 15

The Japanese diet is widely considered to be one of the healthiest diets in the world, and, true to expectation, it is because of this that Japanese men and women live for a far extended lifespan than the rest of the world. Men have an average lifespan of 79 years, and women of 86 years, while Americans can only expect to live to 75 and 80 years, respectively. Not only this, but they are known to live out their years practically illness- and disability- free.

Japanese, due to their healthy diet have an obesity rate of only 3%, compared to an obesity rate of over 30% for Americans. It has been proven, also, that this is not merely due to genetics. When Japanese people adopt a Westerner´s diet instead, they will put on weight quickly.

One of the many secrets of Japanese diets is the small size of their portions. Japanese food is sserved, not on one large plate, but on a number of small bowls and plates. In a Western society, where a meal is consumed from one plate only, people will tend to eat everything from a large plate, even if they aren’t hungry for it, whereas using these small portions means that diners use the chance to get a taste of everything, savouring their food and letting their body realise they are full, thus eating less. Scientists of Illinois University have discovered that when served a larger helping, people eat up to 45% more food, so you can see the correlation between the amount we consume and portion size.

A Japanese diet, similar to Chinese food, is rice-based. With nearly every meal (including breakfast!) a small bowl of rice is served. Rice is a low fat carbohydrate, and as such fills you up with the need for lesser calories. Japanese rice is even cooked without butter or oil, furthering the health benefits.

Secondly, Japanese consume a large amount of vegetables; eating up to four or five different varieties per meal. In Japanese culture, it is not considered odd to eat a salad or vegetable soup for breakfast. Many Japanese housewives favourite meal to cook is ‘mixed vegetables simmered in seasoned broth’, unlike Western preferences of meat dishes.

As well as the vegetables and rice, Japanese eat fish rather than red meat; favourites being salmon, mackerel, herring and tuna. Fish is a great source of omega-3 (fatty acids that are known to boost your mood and heart-health) and does not contain the artery-clogging saturated fat that comes from red meat. Despite making up only 2% of the worlds population, Japanese eat 10% of the worlds fish, a fact that stands for itself on their fondness for fish.

As well as fish, Japanese favour soy-based products over red meat, such as tofu, edamme beans and miso. Soy-based products provide another great alternative to red meat, due to their low fat content.

Even Japanese desserts are healthier. While people may enjoy Western ice cream and cakes on occasion, they will more often be seen eating a plate of fruit that can be arranged prettily on one of their miniature plates.

A Japanese diet is easy to maintain, costs less, and is far healthier than a Western one. Consuming so much less red meat means that a typical Japanese person will eat 25% less calories than the average American, promoting a healthy, slimmer lifestyle and a longer life. The benefits of a Japanese lifestyle far outweigh the few cons, and it is therefore one of the best choices for dieters to try.

1. Okinawa diet
2. Tokyo's traditional diet | Life and style | The Guardian