Friday, December 31, 2010

Does Bread Really Make You Fat?

One of the most common things many women (and some men too) do when they find out they need to shed some pounds is to give up bread. For some reason, this staple food has gotten a reputation as being fattening. Is this really the case?

The answer is both yes and no.

Bread is usually rich in calories (although there are some low-calorie breads), so it's understandable that people want to try to do without it when they're trying to lose weight. However, just because a food is rich in calories doesn't mean that it's bad for your waistline.

Some breads are excellent food even if you're trying to shed some pounds. Here are a few tips to make sure you don't pack on the pounds just because you like some toast now and then:

1. Choose the right kind of bread - White flour breads aren't the best choice to make if you're trying to shed some pounds. Go for whole wheat bread instead. It's rich in fiber, will help you remain full for long, and the carbs it contains are easy for the body to use as energy.

2. Low calorie breads may have a problem of their own. When I was trying to lose weight in the past, I began eating low-calorie bread. But what I found was that I was eating more slices because each slice had so little calories that I remained hungry.

This is the problem with low calorie bread. You need to take special care not to overeat on it and it may keep you feeling hungry for a long time afterward.

3. Bread isn't making you fat, what you put on it is. Putting a thick slab of mayonnaise with ham on top is a recipe for disaster. It doesn't matter which kind of bread you choose with this combo on top. You're going to get fat. Make sure to put on thin layers of spread and choose low calorie ones.

Bread is something you can enjoy and lose weight. I managed to drop over 30 pounds and I never gave up on bread.




To discover 5 killer tips to lose belly fat, go to Flat Belly Tips For more healthy nutrition tips visit Metabolism Boosting Foods John Davenport lost over 30 pounds in his twenties after being overweight most of his life. He now runs a weight loss forum and publishes a diet and fitness newsletter.

Recommend : all clad cop r chef 8 inch fry pan le creuset enameled cast iron 9 quart round french

5 'Healthy Foods' That Won't Help You Lose Weight

When you're trying to lose weight, the last thing you want is to consume diet-sabotaging foods that add inches to your middle. Unfortunately, many of us do just that.

Worse, we eat these foods because we think they're healthy for us. However, many "healthy" foods actually increase our belly fat by making us more resistant to insulin and causing our bodies to produce stress hormones.

Wheat Bread

Here are five diet foods that don't deserve a place on your table:

Wheat Bread

Many people eat wheat bread because they think it's a better option than white bread. Sometimes it is, and sometimes it isn't. The secret lies in the labeling.

If the ingredient list starts with a whole grain, like rye or oatmeal, then the bread is made from whole grains. Whole grain products are excellent for dieters because they contain fiber and nutrients that promote fat loss.

But most wheat breads are simply a darker version of white bread. Just because a bread is brown doesn't mean it's healthy. Nutritionally, white bread and wheat bread are very similar.

Baked Potatoes

Weighing in at a slim 80 calories and covered with a nutritious skin, potatoes are a popular choice for dieters. But they also contain quite a bit of starch, which the body treats like sugar.

Diabetics and anyone with insulin resistance (also known as metabolic syndrome) should avoid starches like potatoes as these foods can cause a blood glucose spike. Fibrous sweet potatoes are a better choice.

Fat-Free Foods

While food companies are quick to brag that a product is fat free, they fail to disclose that the fat has been replaced with sugar. That's right - your favorite fat-free snacks could be giving you an unhealthy dose of sugar.

Unstable blood sugar levels contribute to excess abdominal fat. If you're concerned about the amount of hidden sugars in your diet, step away from the processed fat-free foods and have the full-fat version - in moderation.

Fat-free diet snacks and frozen dinners deserve special mention. You might be surprised by the amount of sugar, sodium, and artificial flavor enhancers in these products.

It might be more satisfying, and ultimately healthier, to indulge in the regular version of the foods you crave. Just limit the number of indulgences and practice portion control.

Diet Sodas

Studies have linked diet soda consumption to metabolic syndrome. Dieters who drink diet sodas are actually more likely to be overweight than those who don't. Why?

The artificial sweeteners in diet soda can actually trick your body into producing more insulin. This has a two-fold effect: First, it makes you hungrier. Second, it makes your body more resistant to insulin.

But that's not the only way diet sodas contribute to expanding waistlines. Caffeinated beverages can trigger production of the stress hormone cortisol. Cortisol sends our bodies into self-preservation mode, where they store fat around the midsection.

Finally, some people are sensitive to the flavor enhancers in diet sodas. These chemicals cause blood sugar to spike and then crash, setting the stage for insulin resistance and increased belly fat.

Fruit Juice

How many dieters start their day with a healthy glass of orange juice? After all, it's part of a balanced breakfast.

Those dieters would be far better off eating an orange or apple instead of drinking the juice. Fruits juices are often loaded with added sugar. Juices that advertise "no added sugar" are still devoid of the fiber that makes fruit so good for you.

To whittle your waist, start your day with some lean protein and a serving of low-sugar fruit, like berries. Have some water, tea, or reduced-fat milk to kick your metabolism into gear for the day.

It's sad that so many of our favorite diet foods are bad for us, but there's a lesson to be learned here: To change our bodies, we must change the way we think about food. Use your newfound knowledge to create a thinner, healthier you!

5 'Healthy Foods' That Won't Help You Lose Weight

For the best treadmill reviews check out TreadmillSolution.com where you will find reviews and ratings on all the leading treadmill brands and models including Bowflex treadclimber, Proform, Nordictrack, Smooth Fitness, Horizon, Healthrider and more. Get your FREE report '45 Fantastic Ways To Burn Calories' full of tips and secrets on how to lose weight quickly and easily without starving yourself or spending hours on the treadmill.

Friends Link : lodge logic pre seasoned 9 quart dutch oven all clad master chef 2 6 quart saute pan calphalon tri ply stainless steel 13 piece

Thursday, December 30, 2010

Wheat Grinder Mill - Electric Or Hand Wheat Grinder Mill?

My, we have come a long way from having to pay a visit to the wheat grinder mill, or from using a grindstone and mallet to grind our wheat!

There are all kinds of wheat grinder mills to choose from, nowadays, with some of them being hand driven and many of them being electric. More and more people are investing in grain grinders of some sort, as with the price of flour going up and the uncertainty of the future, it just makes sense to stock up on wheat berries and a grain mill.

If you purchase an electric grinder, make sure it is compatible to whatever you have as back up storage. Some are only 110 volts. Or just get a hand cranked one as then you will never have to worry about not being able to use it for lack of power!

The beauty of storing wheat berries versus ground flour is that the shelf life on the berries is much longer than flour. You can store your the berries for up to twenty five years or more, if they are in sealed buckets. And your wheat grinder mill will last virtually forever!

The other benefit that comes from using your own ground wheat is the health aspect of it. It is much healthier than the store ground stuff that is full of all kinds of preservatives. Actually, my kids love chocolate cake made from fresh ground whole wheat flour.

Eating whole grains on a regular basis helps prevent cardiovascular problems, stroke, heart attacks and clogged arteries.

After you grind the wheat, make sure you store it in a cool place, I personally keep it in the freezer until I am ready to use it as it will get rancid if kept at room temperature for too long, and it takes some time to grind the wheat so if you make several weeks worth, just store it in the freezer.

When baking bread it helps to add some lecithin to break down the wheat and keeps your bread from getting too crumbly.

Many experts are predicting a worldwide or global food shortage in the near future and because of it, there are thousands of people buying up wheat grinders and wheat berries, and it may not be a bad idea as bread is a great thing to be able to have on hand when the grocery store empties out.




We have seen quite an increase in sales of wheat grinder mills online and so far companies have been able to keep up to the demand, but it may be quite different if there happens to be a mad dash for emergency food supplies!

Visit us at Emergency Ebooks & Supplies for more details on grain mills.

My Links : all clad copper core 10 fry pan cuisinart multiclad unlimited 12 piece cookware

3 Simple Bread Machine Recipes

The bread machine is perhaps my favorite kitchen appliance, and the smell of fresh bread wafting through the house on a Sunday morning is simply irresistible. The wondrous machine brings so much joy to our family, and makes it so easy to experiment that it seems we have a new flavor every week!

Sometimes though, it's nice to go back to the basics, to make the simplest bread there is. So today, I'd like to share our recipes for a simple Amish White Bread, Simple Whole Wheat Bread, and Bagel Bread. Read on.

Wheat Bread

Amish White Bread:

Treat yourself to this gorgeous fluffy pillow-like white bread. You'll need

- 2 cups warm water

- 2/3 cup sugar

- 1 1/2 tablespoons yeast

- 1 1/2 teaspoons salt

- 1/4 cup vegetable oil

- 6 cups bread flour

Instructions:

Dissolve the sugar in the water first, and stir in the active yeast. Then add to your bread machine in the order specified by the maker and set it on standard white bread setting, normally number 1.

Simple White Whole Wheat Bread:

For those of you who think white bread is unhealthy, well - it isn't if you make it yourself. The stuff you can buy in the shops - yep, that is pretty unhealthy. But if you are worried, then here is a whole wheat recipe instead.

- 1 cup warm water

- 2 teaspoons active dry yeast

- 1 1/4 tablespoon dry milk

- 1 teaspoon salt

- 1 1/2 tablespoons butter

- 1 1/4 tablespoons honey

- 1 tablespoon gluten

- 2 teaspoons molasses

Preparation:

The trick to making awesome whole wheat bread in the bread machine is to knead it twice. Add all the ingredients in the usual order specified by the machine maker, then when the knead cycle has finished, simply reset the machine and start again. This is assuming your machine doesn't have a specified whole wheat cycle - if it does, use that instead.

Bagel Bread:

The Bagel dough has a little more of a meaty texture to it, and is quite chewy and consequently filling. This is so simple to make you'll need to visit the store again!

- 110ml milk

- 5 tablespoons warm water

- 1 egg

- 310g bread flour

- 1 tablespoon caster sugar

- 1 teaspoon salt

- 1 1/2 teaspoon yeast

Set it on the basic bread cycle, and remember to leave to cool on a wire rack for at least an hour before cutting or serving it.

3 Simple Bread Machine Recipes

Enjoyed these bread machine recipes? If you have kids, why not try some of these bread craft kids recipes with your freshly baked bread!

My Links : cuisinart multiclad unlimited 12 piece cookware kitchenaid 12 inch cast iron grill pan anolon advanced bronze 10 piece cookware set

Wednesday, December 29, 2010

Gestational Diabetes Recipes and Meal Ideas

Approximately 5% of all pregnant women in the US develop Gestational diabetes. It is becoming more and more common these days as so many people have bad eating habits. Even younger women in their twenties can be diagnosed as having Gestational diabetes. There are many questions pregnant women want to know the answers to, such as what types of food is safe for them to eat.

Well, the underlying problem that causes Gestational diabetes in the first place is poor eating habits. Anyone who eats too many bad sugar and carbohydrates is at a risk. Eliminating a lot of sugar and carb is hard for some people, but it must be done in order to help treat Gestational diabetes. The internet is filled with thousands of Gestational diabetes recipes that are easy to cook and prepare.

There are many ways to modify a certain recipe in order to meet an individual's personal dietary needs. It is possible for a woman with Gestational diabetes to eat healthy foods without sacrificing flavor. A sample diet plan is always a good place to get started, and there are many recipes that can be included with it.

Here are some Gestational diabetes recipes.

Breakfast
Everyone knows that breakfast is the most important meal, therefore making a good choice for a breakfast recipe is essential. It is okay, occasionally, to have one carbohydrate with a breakfast meal. Food that is high in protein is important, also.

Some good breakfast ideas include:
Slice of whole wheat toast with an egg
Small bowl of blueberries and a few almonds
Half a banana
A small amount of all natural peanut butter on a slice of whole wheat bread

Lunch

There are many simple Gestational diabetes recipes that do not take long at all to prepare. These are great choices for those who do not have all the time needed for putting together a lunch meal. It is best to stick with 45 grams of carbohydrates for a midday meal.

Some good lunch ideas include:

Bowl of fresh veggies
Turkey sandwich with whole wheat bread, lettuce, and tomato
Small piece of fruit
Boneless, skinless chicken breast (it can be prepared earlier in the day or the night before.)
Tuna

Dinner

Gestational diabetes recipes for dinner usually consist of foods high in protein, such as fish and steak. Both of these are free of carbohydrates.

A few carbohydrates can be allowed with the grilled chicken, salmon, or tuna, however. Some ideas include:

Small serving of pasta
Baked potato
Sugar free yogurt
1 cup of fruit
1 cup of steamed asparagus

Desserts and snacks

Desserts and snacks can be eaten in between meals.

Here is a mini-cheesecake recipe that is very easy to make:

1 Cup of water
Unflavored gelatin
16 ounces of softened and cubed cream cheese
1 teaspoon of vanilla extract
3/4 cup of a sugar substitute
2 tablespoons of instant sugar free pudding mix

Sprinkle the gelatin over the water and let it stand for two minutes.
Microwave the mixture for 40-50 seconds and then stir.
Let mixture stand for a couple of minutes.
Add cream cheese cubes and stir some more.
Put in mixer and blend well.
Add pudding mix, vanilla extract, and the sugar substitute.
Pour into either muffin tins or 8" pie pan.
Put into freezer until firm.




Go to Diabetic Diet Zone to get your free ebook on Diabetic Diets at Diabetic Diet. Diabetic Diet Zone also has information on Gestational Diabetes Recipes along with a lot of other free information.

Come by our new Diabetic Diet Community site today for free ebooks and other free information that can help you today.

Recommend : circulon classic 14 piece cookware set calphalon unison nonstick 10 piece cookware set all clad ltd double burner griddle

How to Get a Bubble Butt - Need Perfect Buttocks?

It is possible to get a bubble butt. All you need are butt exercises to work your buttocks in order to make them bubble. You can not get this kind of buttocks overnight, in order to get what you want you need commitment and hard work to achieve it. You can not expect to get a perfect butt by not taking your workout routine serious. You need to adhere to it and see that you do not miss any of them.

Nevertheless, I have led down some ways which you can use to start with to reach your final journey of getting a curved, sexy, and attractive, and most of all a bubble butt.

Wheat Bread

1. You should begin with weight training, first and foremost. This is one of the major ways to attain a bubble buttock. We have varieties of weight training workouts which will aid you to achieve this. The best workout routines you should kick this off with are lunges, squats and leg curls.

Additional exercises which do not need weights but are effective to get a bubble ass include frog squats, hip extensions, step-ups and gluteus knee-ups. The time frame to perform the following workouts should be 2 or 3 times weekly.

2. The next step towards attaining a sexy, attractive and eye-loving ass involves the intake of little but healthy foods every 3 hours daily. It will enable you to be fit together with aiding your butt to appear sexy. The major foods that work well for a sexy butt are wheat bread, vegetables, fruits, lean fish, lean meats and wheat pastas.

3. The final way to get a bubble butt is through the performance of cardio exercises. It consists of jogging in a slant treadmill, making use of the stair case and getting involved in fitness exercises like kickboxing, Pilates and aerobics. A period of 3 times per week is okay as the duration limit for some of these workouts.

How to Get a Bubble Butt - Need Perfect Buttocks?

Low Body Makeover is an online lower body fitness program for women which shows you the complete step by step instructions you need to turn your butt into a bubble one. Not only will you get the guides to make your butt bubble, but you will also be provided with the guides to make your legs and hips sexy.
Check it out at http://modospot.com/review/lowerbodymakeover.html

Visit : anolon advanced 12 inch open round griddle all clad copper core 12 fry pan

Tuesday, December 28, 2010

Pamela's Products Wheat-Free Amazing Bread Mix Review

I have tried several wheat-free bread mixes but none seem to have the same taste as Pamela's Products Wheat-Free Amazing Bread Mix. The best in the market perhaps since a lot of my friends now prefer using the same product even though they are not diagnosed as allergic to wheat.

For months I have been buying wheat-free bread at stores and more often than not it leaves me feeling unsatisfied with the taste. The best wheat-free breads are the ones that were made at home.

Since being a diagnosed with the celiac disease a few months ago the one food that I miss the most is pizza. I tried using the Pamela's wheat-free bread mix and the outcome was tasted really great. It was very crisp, fluffy and sweet; it had really satisfied my month long craving for pizza.

Other than making pizza, I also use the product to make tasty bagels, pie crusts, pound cakes, buns, bread loaves and muffins. It really tastes like the real thing and doesn't crumble like most gluten-free breads.

It doesn't fail to make me forget that I have celiac disease every time I eat bread made from Pamela's Products. One time I tried baking bread the old fashion way in my oven and it tasted even better than how gluten wheat bread tasted.

I cannot say anything bad about this product. It made my life on gluten-free diet easier and more convenient. Pamela's Product's Wheat-Free Amazing Bread Mix is one product that I would be unable to live without.




For more information, check other Pamela's Products Wheat-Free Amazing Bread Mix reviews.

Erika Ayala works part time for a consumer review company.

Tags : le creuset enameled cast iron 9 quart round french breville sk500xl ikon cordless 1.7 liter stainless

Why Wheat and Other Processed Foods Are Making You Fat

"Hold the pickle, Hold the lettuce, Special orders don't upset us," or "Have it Your way," so goes the fast food hamburger commercial from yesteryear. If I wrote the commercial I would ask to 'Hold the bun." "Hold the bun" --you probably gasped. Americans have bought into the fast food industry hook, line and sinker with total abandon.

o Twenty-two million of the world's children under 5 are overweight or obese," said Mary Bellizzi, an expert with the International Obesity Task Force who presented the research to health ministers.

Wheat Bread

o The organization estimates that 300 million people worldwide are obese and 750 million more are overweight.

o Sixty-five percent of American adults are overweight or obese, as are nearly 13 percent of children.

People are struggling with obesity because they have no idea how consuming processed foods including sugar and the holy grail favorite food staple--wheat flour--creates weight gain.

Wheat was originally a wild grass--which has been hybrid into six different classes in the United States. Soft red winter wheat and soft white wheat are grown east of the Mississippi River. West of the Mississippi, the wheat grown includes hard red winter, hard red spring, durum, hard white, and soft white. Soft white wheat is grown in the Pacific Northwest while spring and durum wheat are grown in the Northern Plains.

Evidence exists that this wild grass first grew in Mesopotamia and in the Tigris and Euphrates River valleys in the Middle East nearly 10,000 years ago. As early as 6,700 B.C., Swiss lake dwellers used this wild grass to make flat cakes. It was the Egyptians who discovered how to make yeast-leavened breads between 2,000 and 3,000 B.C. Since this wild grass is the only product with sufficient gluten content to make a raised or leavened loaf of bread, this wild grass quickly became favored over other grains grown at the time, such as: oats, millet, rice, and barley. The workers who built the pyramids in Egypt were paid in bread.

This hybrid grass (wheat) does not digest. It ferments in the stomach spewing off toxic waste that causes acid reflux, bloating and inflames tissues and joints--thus creating swelling in both. If people stopped eating 'wheat' and initially use a highly effective acidity detox remedy, within a few days you will lose inches from every part of your body. Furthermore, once you stop consuming processed foods and instead eat whole foods such as fruits and vegetables, under normal conditions, with moderate exercise, the body will release its excess weight on its own. I speak from experience on this.

The low-carb craze has done a great disservice. Contrary to popular belief, all carbohydrates are not bad. The issue is the type of carbohydrate. There are two natural forms of carbohydrates-- simple and complex. Then there is the 'refined' carbohydrate.

Simple carbohydrates such as--fruit, honey and maple syrup, which are quickly digested, enabling the body to absorb the glucose necessary to provide short energy bursts. Complex carbohydrates such as--fresh vegetables and whole grains (not wheat), take longer to digest, providing energy over a longer period of time.

A 'refined' carbohydrate is a carbohydrate that has been chemically altered to increase its shelf-life. The refinement process transforms a complex carbohydrate into a simple carbohydrate by removing the original natural elements such as--fiber, healthy oils, vitamins and minerals. Relying heavily on commercial food products, the American diet is rife with refined carbohydrates found in white sugar, white rice and white wheat flour.

Although most people don't understand their bodies' nutritional requirements, their bodies' still do. There is no mystery why scientists have been unwilling to explain this to the masses. Chemically engineered food and cheap to raise and process wild grass (known as wheat) makes for high profits for manufacturers.

Let me be the first one to tell you the secret of weight loss and maintaining weight. All food found in nature, when eaten in their natural whole state, contain the corresponding nutrients and enzymes the body requires to properly digest that particular food.

For instance, the minerals required to digest sugar are calcium, phosphorus, chromium, magnesium, cobalt, copper, zinc and manganese. Sugar cane in its natural form is rich in these vitamins and minerals, which work synergistically with the cane's fiber and enzymes to nourish the body. Not so with refined sugar.

Refined sugar is devoid of the nutrients and built-in enzyme systems that exist in naturally sweet foods. When we eat refined sugar, the body calibrates that in order to properly digest the sugar, it needs these minerals and the corresponding enzymes. When these minerals and enzymes are not eaten along with the sugar, the body adapts by pulling stored nutrients from its own bones and tissues.

When refined sugar is ingested in the absence of the calcium necessary to digest it, calcium is drawn out of the bones and tissues where it is stored. The depletion of calcium from the bones and tissues on a regular---even daily--basis weakens bones, potentially leading to osteoporosis and other degenerative diseases.

As mentioned above Wheat flour has an even worse effect on the body. In addition to spewing toxic waste into the tissue and joints and triggering acid reflux, the body turns to its own bones and tissue in an effort to access the stored nutrients to digest a substance that does not digest. This upsets the body chemistry, resulting in degenerative diseases--such as arthritis, weight gain and osteoporosis.

My challenge to you is to take control of your own weight by avoiding processed foods including wheat and sugar. If you do, in a few short weeks, you will find a healthier and lighter you. If you stick to this food plan, like me, you will find a permanently healthier and lighter you. I wish you well on your change to a healthier and lighter body.

Why Wheat and Other Processed Foods Are Making You Fat

Dorothy M. Neddermeyer, PhD, author, specializes in: Mind, Body, Spirit healing. As an inspirational leader, Dr. Neddermeyer empowers people to view life's challenges as an opportunity for Personal/Professional Growth and Spiritual Awakening. http://www.drdorothy.net

Recommend : circulon 2 10 piece cookware set kitchenaid 10 piece cookware set all clad ltd double burner griddle

Monday, December 27, 2010

Whole Grain Goodness

Making the switch from white to whole grain is one of the best nutrition decisions you can make.

Whole grain pasta, bread and rice has flavour, is healthier and has more protein than it's white counterpart.

Whole grain is well...The whole grain. It includes the wheat germ, bran and endosperm. White foods are stripped out of these nutrients by processing. White carbs are filled with empty calories. You might as well be eating sugar!

Here are some benefits to whole grain carbohydrates

Protein

Fiber

B vitamins

Antioxidants

Vitamin E

Trace Minerals (zinc, magnesium, iron, copper)

Reduces Risk of Heart Disease

Reduces Risk of Type 2 Diabetes

Reduces Risk of some Cancers

Improves and helps to maintain bowel health

Be aware that food packaging can be extremely misleading. Just because something is brown, has fiber or is called "100% wheat bread" doesn't make it a whole grain. Some manufacturers strip the outer layer of bran off the whole kernel of wheat, use refined wheat flour and then use molasses to colour it brown. Read food packaging carefully an look in the ingredients for "whole" (ideally first, meaning there is more whole grains than any other ingredient) beside one of these grains:

Whole Grain Corn

Whole oats/oatmeal

Popcorn

Brown Rice

Whole Rye

Whole Grain Barely

Wild Rice

Buckwheat

Bulgur (Cracked Wheat)

Millet

Quinoa

Whole grains keeps you fuller after a meal, and for longer. They definitely work to your advantage if you have fitness goals you are trying to reach. Make the switch from white to whole grain everything from cereal, crackers and breads.

You will feel an see the difference!




Kaleena Lawless
Personal Training Specialist
http://www.kalisthenixfitnessblog.com

See Also : all clad master chef 2 14 piece cookware set le creuset 9 piece cookware set kitchenaid gourmet distinctions 16 1 2 inch

Type 2 Diabetes and Grains That Are Life-Savers for Diabetics!

Type 2 diabetics are typically taught that avoiding bread is generally a good idea, because even the lowest GI wheat bread is still pretty high on the scale. But there are grains out there which can be used for both delicious cooking and the maintenance of a reasonable blood sugar level. If you're willing to get a little creative in life, you can do some incredible things using these three grains.

Healthy Grain Choices:

Wheat Bread

Here we're going to discuss a few unusual grain choices that can seriously alter how high the GI of your diet will get. Never think for a second that you're "doomed" to high GI, just because you like grains. There is no reason why things that are good for you have to taste like cardboard.

1. Barley: Barley is a grain that is used in beer. If you didn't know that, you probably already eat a very healthful diet in the first place. But barley can actually be "bearded" through a process of removing certain parts of it, which makes it into the most low GI food grain that has ever officially been tested. You simply will not find a lower GI than bearded barley, which can replace rice (a traditionally high GI food item), in any recipe you may have in mind. Just resist the temptation to call it shaved barley.

2. KAMUT: Khorasan or "KAMUT" wheat is the largest type of wheat in existence. Aside from the fact that it has between 12% and 18% protein in it, it also has very large grains, which contribute to having a low GI. You can do pretty much anything with KAMUT (which must legally meet a decent laundry list of purity and health requirements), that you can do with any other kind of wheat. It's just better at it, in much the same way people say that Chuck Norris is better at everything than most people are. KAMUT has a nice, nutty flavor about it, which is probably good for people who are allergic to (but still enjoy eating) nuts.

3. Bulgur: The last of our little grain tour today is bulgur. Even though it sounds like something which should certainly cause you to get fat, it's actually a durum wheat based cereal grain that is prevalent in Greek and middle eastern cuisine. As a substitute for rice or couscous, bulgur is an overall better choice. It has a lower GI, more fiber, and a larger amount of vitamins and minerals in it than the other grains. While it isn't quite as good as bearded barley, bulgur does have the additional virtue of coming in four different sizes, which are also known as levels of coarseness.

Choosing low GI grain products instead of refined versions, is a top Type 2 diabetes prevention strategy. You need to remember that breads and grain products are concentrated sources of carbohydrate, although not nearly as high as sweets and desserts.

Type 2 Diabetes and Grains That Are Life-Savers for Diabetics!

To discover answers to questions you may be asking yourself about Type 2 Diabetes, click on this link Answers to Your Questions

Clicking on this link will help you will see how you can Beat The Belly Fat Blues Beverleigh Piepers RN... the Diabetes Detective.

Beverleigh Piepers is the author of this article. This article can be used for reprint on your website provided all the links in the article are complete and active. Copyright (c) 2010 - All Rights Reserved Worldwide

Thanks To : anolon ultra clad 12 covered deep skillet all clad cop r chef 8 inch fry pan cuisinart multiclad pro stainless steel 12 piece

Sunday, December 26, 2010

Top Fat Burning Foods Lunch Recipe

The top fat burning foods will help you to lose fat faster and easier than the other so called burning fat foods. This recipe contains only the best foods that burn fat. Those foods will help you to become leaner, to be fuller for longer, to have less cravings and some of them can even help you to lose some weight.

Make sure that you use your lunch time meal to burn off some excess fat, by eating only the top fat burning foods. This lunch time recipe will help you to do exactly that and get leaner:

Roast beef sandwich
Make sure that you use lean roast beef in this recipe to cut down on the fat content. You will enjoy this recipe so much that you forget that it will help you to burn some fat

Info:
Serves: 2
Number of top fat burning foods: 4 (whole-wheat bread, lean roast beef, lettuce leaves and the cheese)
Calories per serving:347
Fat per serving:13g

Ingredients:
4 slices whole-wheat bread
4 slices lean roast beef
2 romaine (cos) lettuce leaves
2 teaspoons reduced fat mayonnaise
60g low fat cheese

Instructions:
Stack everything into 2 sandwiches. Serve on a plate with a cup of green tea (one of the most popular fat burning drinks) and enjoy.

There are lots more foods that burn fat that can fall into the "top fat burning foods" category.All of them also has wonderful fat burning and also other benefits, like keeping you fuller for longer or helping you lose weight. They were a bit too much to include in one article (even 8), so I made a special report on the matter instead.

This report includes the different burning fat foods, lots of examples and guidelines to make the perfect diet that will help you to get leaner.




And now I would like to offer you free instant access to this report, just for reading my article today. You can get access here: FREE report

My Links : t fal 10 piece cookware

Try Healthy Barley

When it comes to be a healthy food, barley is well qualified. It has a rich nut-like flavor, looks a lot like wheat berries and has an appealing, chewy, pasta-like consistency. This grain is a very good source of fiber and selenium, and also has a lot of phosphorus, copper and manganese.

The fiber in barley is good for lowering cholesterol. This type of fiber also provides insoluble fibers to feed the friendly bacteria in the digestive tract.

Wheat Bread

More benefits of healthy barley include the fact it helps decrease the risk of Type II Diabetes, prevent gallstones, and is protective against breast cancer. There is a long list of ways barley promotes good health!

Sprouted barley is naturally high in maltose, a sugar that serves as the basis for malt syrup. Fermented barley is a common ingredient in beer and other alcoholic beverages.

If the outer husk is removed during processing, the grain is then termed Scotch milled pot barley. On the other hand, if the entire fibrous outer coat of the grain is removed, it's called pearl barley.

Because barley flour contains such a proportion of gluten it needs to be mixed with wheat flour for bread-making purposes. Gluten helps the bread rise, so without it, barley would make a dense brick of bread. However, when a small quantity is added to whole-wheat bread, it has a tendency to keep the loaf moist, and is thought by some to improve the flavor.

Also sold as flakes, similar to rolled oats, barley flakes can be made from hulled or pearl barley, so the nutrient content can be significantly different, depending on how much of the whole grain was used.

Barley can be found in some regular grocery stores, and usually is available in health food stores. There are many companies online that carry barley as well.

Where ever you find it, healthy barley is a good grain to add to your diet.

Try Healthy Barley

By the way, you can learn lots more about healthy foods at the http://www.HealthFoodMadeEasy.com site. And discover even more great tips for a healthy diet here right now!

My Links : anolon advanced 12 piece cookware set simply calphalon nonstick 10 piece set

Saturday, December 25, 2010

Olive Oil In Diet Better Than Whole Grain Bread

For those who want to live a healthy lifestyle, new research has shown that the daily use of Olive Oil in your meal is especially beneficial. In fact the use of Olive Oil seems to be even more beneficial then eating an extra slice of whole wheat bread. This is the outcome of research by members of the John Hopkins University on a comparison between three "health diets".

An Olive Oil rich diet lowers the blood pressure and the Cholesterol level much more then a carbohydrate rich diet. Compared to a protein rich food an olive oil rich diet is easier to digest.

Scientists from the John Hopkins University have researched the DASH-diet. (Dietary Approach to Stop Hypertension). This diet has been developed a few years ago to aid people with high blood pressure problems. The researchers have compared DASH to two alternative diets and have published their conclusion in the Journal of the American Medical Association

The DASH diet contains a lot of carbohydrates. You eat muesli for breakfast, whole grain bread for lunch and pasta for dinner. This is combined with fish, chicken and nuts and olive oil

The other two diets tested are a protein rich and a carbohydrate rich variation of the DASH diet, but with no olive oil.

All three diets did lower blood pressure and cholesterol significantly but the diet that contained the olive oil stood out as the most effective. It lowered blood pressure and cholesterol just a bit more. And these factors are an important determinant of the long-term onset of cardiovascular disease.

All participants in the research reported that it was fairly easy to comply with each of these diets. But the participants in the protein rich variety complained more often about digestive problems and as a result of that they tended to be less physically active then the control group.

So this is an outcome that supports the Mediterranean Diets with their high Fish (Omega 3 fatty acids) and Olive Oil content even more.




Hans is author at http://www.steaks-guide.com/ Visit us for more health related recipes and articles

Thanks To : kitchenaid gourmet essentials 12 piece simply calphalon nonstick 10 piece set all clad copper core 12 fry pan

Trading Wheat - Winning at the Bread and Butter Commodity!

Agricultural commodities has been surging since early 2007, and has remained rather resilient to the turmoil of the financial sectors of today. The United States Stock Exchange GSCI agricultural commodities index rose by 30% on an average, with wheat and rice prices hitting record high level prices as a result of increasing demand and dwindling supplies. In comparison, the US stock market had relatively low returns with the S&P increasing by a mere 7%, while the NASDAQ was up 10% for the year. The huge disparity in performance returns between the agricultural commodities and stocks is a good reminder to investors to value the concept of diversification.

It is a well known fact that commodities and stocks has a negative correlation, which basically means that when the stock market takes a plunge, commodities tend to move in the opposite direction, and vice versa. In these times of financial hardship, stock market worldwide has taken its fair share of beating, and as predicted, the commodities markets has held its grounds. Notably, the most stable commodities are the ones in the agricultural sector, and wheat is one of the more stable futures of today. At current time of writing (Aprio 2009), wheat prices are trading at .50 per bushel, and investors are calling wheat the next corn.

Wheat Bread

The prices traded on Forex affects the price of staple food we purchase daily, and this affect is more far reaching than the price of anything else traded on the market. Wheat can be traded based on futures, very much like any other commodity or agricultural crop, and trading for agricultural produce began before it is even planted, let alone harvested and consumed.

Like all traded commodities, wheat prices are sensitive to many natural occurring systems. Weather and insect infestations heavily changes the prices of wheat on a dizzying day to day basis. Many natural events can also affect the wheat prices, and one of the main ones would be an economically based reason which the country's political situation. These situations can change at a moment's notice, and can severely affect supply and demand, thus causing wheat prices to soar or plunge dramatically.

Many investors who have not taken the time to study this sensitive commodity have taken on massive losses. Wheat market is a highly volatile market. However, being volatile in nature, what futures can be a huge gainer as well! If you plan on trading wheat futures, do study the markets of at least the last 5-10 years to properly understand how the cycles have run, before you put in a large portion of your hard earned cash.

Trading Wheat - Winning at the Bread and Butter Commodity!

TheInflationist believes in the power of public investing talent and aims to harness its collective talent to benefit readers. We aim to encourage you to nurture, develop and share your investing style with the rest of us. The Inflationist strives to provide objective and transparent Stock Reviews for all investors alike.

Knowledge is power, and in relationship to commodities, we need all the knowledge we can before making a decision in Commodity Trading. Find out more about Making Money in Stocks, Bonds, Forex, Commodities and Agriculture.

See Also : circulon classic 14 piece cookware set

Friday, December 24, 2010

Several Healthy Meal Ideas When You Don't Feel Like Cooking

Although healthy nutrition usually requires quite a lot of preparation in the kitchen, there are several quick and simple meal ideas available for those of us who are trying to lose weight. Given that we don't have the time to cook a delightful dinner each and every day, in this article I will provide several ideas which will help you create a low fat meal in a snap.  


A great meal substitute when you simply don't have time is a smoothie made with fat-free milk, frozen fruit, and wheat germ.
A quick and nutritious meal can be simple. Try a peanut butter sandwich made with whole wheat bread. Along with that have an apple and a glass of 1% milk.
Scramble some eggs. Consume them with whole wheat toast and your choice of a green vegetable.
A bag of frozen veggies topped with 2 tablespoons of Parmesan and some chopped nuts.
Salad is always a quick and delicious meal. All you need is a pre-bagged salad and canned tuna, tomatoes, and your favorite low fat dressing. You can even use pre cooked chicken strips (as long as they are not fried!).
Make a quick and delicious sandwich. Be sure that you always have whole wheat bread, sliced turkey meat, reduced fat cheese, mustard, and other low fat condiments.
Remember that cereal with low fat milk and fruit is a great meal no matter what time of the day it may be!

These are just a few healthy meal ideas for those of us who don't always have time to cook. If you are serious about attaining weight loss you can also try all natural appetite suppressing hoodia, various herbal remedies and delicious whey nutrimelt protein shakes.




Lauren S. Johnson writes health articles about fitness and nutrition.
Some of her favorite passions include studying the medicinal benefits of herbal remedies,
diet pills.

Related : anolon professional 12 piece nonstick cookware set

Whole Wheat Or Faux Wheat

Hey, how's your wheat bread? Nice and healthy? Maybe, maybe not. Go to pretty much any supermarket and you will see the bread area lined with loaves of all kinds of bread -especially wheat breads.

With all the options of breads and wheat breads, it's easy to get confused about which type of bread to select for good health.

Wheat Bread

Here's the way to make sure your "wheat" bread is really whole wheat bread and not just regular bread with some enriched flour and coloring: Check the ingredient list. If the first ingredient is "whole wheat flour," you have a winner. You can be sure that it is indeed 100% wheat and that you are getting all the good stuff from the bread.

Why whole wheat over white bread? Because with whole wheat we are getting the whole grain instead of just the bleached, white, refined flour that comes from the milling and separating processes. These processes eliminate the best parts of the grain. Without the whole grain, we miss out on fiber, vitamins and minerals, and other nutrients. With the white flour, all we get is a carbohydrate that is easily digested and not very nutritious.

White bread may not kill you today or tomorrow, but research shows that eating breads with whole grains (or any foods with whole grains!) can have a protective effect on chronic diseases. If you have a choice, I recommend the whole wheat bread.

Remember to go for the whole wheat and beware of the faux wheat.

Whole Wheat Or Faux Wheat

Blake Hagen
The Fight for Fitness
http://blakehagen.com

Related : all clad copper core 3 quart saute with lid

Thursday, December 23, 2010

Top 10 Fat Loss Foods For Accelerated Weight Loss

Burning fat starts in your kitchen. If you don't have the right foods for fat loss, your chances of accelerating your weight loss efforts will be severely crippled. So the best tool to keep the pounds off is to keep your kitchen stock piled with healthy foods that will enable you to work towards your fitness goals. Below are MUST-HAVE foods for your kitchen if your goal is fat loss.

Cottage Cheese: Low calorie, high protein snack absorbs the flavor of any food you mix it with, whether it's tuna, nuts, or yogurt. At 90 calories & 14 grams of protein per serving, you can't go wrong using this for one of your snack foods. Absolutely delicious when mixed with yogurt.

Yogurt: Low in calories and filled with nutrients, this food will satisfy your sweet tooth. Provides a bit of protein, and tastes delicious when mixed with nuts or cottage cheese.

Almonds - The fitness nut has all the nutrients you need to stay on track. While it may appear to be high in fat, it's contains the good fat you need to actually burn fat. Believe it or not, our bodies need fat to function. There's no better place to get it than in Almonds.

Chicken Breast - Chicken breast is a staple to any fitness buff's diet. It provides tons of muscle building fat burning protein. 4-5 ounces at a time is all you need to get 30-40 grams of protein. There are so many different ways you can prepare chicken, you'll never get tired of it.

Lean Hamburger Meat - I know, many people think hamburger meat is "bad". But if you buy the lean ground beef, it'll yield about 4 grams of fat, and a whopping 20-25 grams of protein per 4 ounces. Put it with whole wheat bread, and you'll have the ultimate meal balance.

Tilapia - For those who aren't keen on fish, tilapia is the absolute best. Filled with omega-3's to rev your metabolism.. and the best part is it doesn't taste "fishy." Contains 20-25 grams of protein per 4 ounces, and is super easy to prepare!

Shrimp - Another protein of the sea. Shrimp is jam packed with protein, and you can eat tons of it and only take in a few calories. You can use it to dip into cocktail sauce, or you can mix it with whole wheat pasta for a balanced meal!

Whole Wheat Pasta - Void of processed flour, this is the ultimate carb. It'll help maintain your insulin levels for you to burn fat 24/7, and mixes well with tuna, shrimp, lean hamburger meat, or chicken. Add a bit of low calorie sauce, and you have the perfect snack.

Sweet Potatoes - If anything cures a sweet tooth, it's sweet potatoes. Containing slow absorbing carbs, it's a must have for any fitness buff. Mix it with a moderate amount of protein, and you'll be satisfied and full of energy.

Whole Wheat Bread - Many people say stay away from breads of any kind. I'm hear to tell you, whole wheat bread is perfect for lean hamburgers, tuna sandwiches, and even just a carb filler on the side. It'll keep your energy levels stable, and allow you to hit the gym running.

If you keep your kitchen stocked with these foods, you can't go wrong... and you'll prime your body to burn fat 24 hours a day, 7 days a week!




Todd Scott is a training advisor to Men's Fitness magazine and creator of one of the internet's best selling books http://www.HowToGetSixPackAbs.com To learn more go to the How To Lose Belly Fat homepage.

Also, grab a free report on How To Get Six Pack Abs and abs workouts at the Flatten Your Belly homepage

Thanks To : le creuset enameled cast iron 9 quart round french all clad stainless 12 quart stock pot t fal 10 piece cookware

6 Top Wheat Free Cake Substitutes

When someone is diagnosed yeast intolerant one of the first things to come off the menu is bread followed by products that contain white flour like biscuits, cake and crackers. This doesn't have to be the end of your toast in the morning or sandwich for lunch. There are a multitude of recipes available to make wheat free cakes and bread to help you carry on much as normal.

When we look at white flour products we think of the white sliced loaf from the supermarket, doughnuts from your local shop and an assortment of biscuits, crackers and cakes. The main problem with these products they all contain high levels of sugar. Some because they taste better, others are profit driven. The presence of sugar automatically erases these items from a yeast free diet.

Wheat Bread

The main problem with wheat itself is the wheat germ which complements the growth of candida in the body. So we include all the wheat flours; brown, wholemeal and other variants, which are also excluded.

Wheat flour is used for bread making because of its high gluten content. Gluten is the binding agent when flour is used in bakery or sauces. Most substitute flours lack, or only have small amounts, of gluten so it may be necessary to combine different flours for taste and the appearance of the finished product. To follow we will look at the top six wheat flour substitutes generally available. Most of these contain gluten and are not recommended for a gluten free diet.

1. Amaranth flour is ground from the seeds of the Amaranth plant and is high in protein which makes it nutritious flour for baking. Also it is known as: African spinach, Chinese spinach, Indian spinach, elephant's ear.

2. Arrowroot flour is ground from the root of the plant and is usually used for thickening soups and sauces. It is tasteless, and becomes clear when it is cooked,

3. White rice flour is milled from polished white rice so it is bland in taste, and not very nutritious. The flour is ideal for recipes that require a light texture, for example dumplings or batters.

4. Brown rice flour is heavier than white rice flour. It is milled from unpolished brown rice so it has a higher fiber count and is more nutritional. Because it is a heavier type flour it is usually combined with other flours. Bulk buying of rice flour is not recommended because it readily absorbs moisture from the air giving it a short shelf life.

5. Cornflour is ground from corn into a fine white powder, and is usually used for thickening recipes and sauces. Because of its light texture it works well mixed with other flours for pancakes and batters. Some types of cornflour are ground from wheat but should be clearly marked.

6. Sorghum flour is a relatively new type of flour on the market but should be available in ethnic food stores. It is ground from sorghum grain, which is similar to millet and is usually used to make porridge or unleavened breads. It is an important part of the staple diet in Africa and India.

There are plenty of other types of flour on the market regarded as wheat free and they all have different attributes. Unfortunately none of them seem to match up to wheat flour to be able to make good textured bread.

There are also other kinds of flours that come from a variant of wheat and might not be so easily recognizable. These include bulgar flour, durum flour, semolina flour and granary flour. Also be aware of generic names like cake flour and sauce flour, these generally will contain wheat flour.

6 Top Wheat Free Cake Substitutes

Next, for more information about alternatives to wheat flour and what they mean to you, go to http://www.easyyeastfreediet.com.

Recommend : cuisinart multiclad unlimited 4 quart saucepan cuisinart chefs classic 17 piece cookware set

Wednesday, December 22, 2010

Storing Your Flour And Making Olive Oil Bread

I store up on a lot of food in the event that we have an emergency or a situation develops where food may not be readily available. As such, I on occasion, purchase food in bulk. A sample of this would be flour. However, flour as everyone knows can readily become buggy.

When it involves purchasing bulk amounts of flour, I can place it into 5 gallon plastic buckets with lids and store it for a long time. Let's face it with the prices of food continually rising, the 25 pound sacks are actually less expensive than the smaller ones, however you really don't want to waste money by having it go buggy or bad on you.

The popular seal-a-meal machines just do not successfully do the trick. They don't really protect your flour and a different method is certainly in order.

I have generally discovered that flour will not go buggy if it isn't already buggy to begin with. Nevertheless, the only way to ensure this is to freeze the flour in your freezer. The simplest means of accomplishing this is to place small quantities of flour into jars, bags or one of the wife's Tupperware containers, then freeze it for three days. At the end of the three days remove it from the freezer and let it sit for on a counter or table for two weeks. At the end of the two weeks refreeze it again for another three days. Repeat this process one more time.

Freezing the flour will readily kill any of the adult bugs which may be hovering within it however it does not kill the eggs, therefore you must freeze it to kill the adults then take it out of the freezer and let the eggs hatch and then refreeze it again to kill additional adults. A repeat of this process usually will usually kill the last of the bugs.

You could also place the flour in jars and dry heat packs the jars. This process would be similar in results to sealing the flour in the #10 cans with using the O2 packets.

I personally purchase my flour in the 25 pound packages and divide it up into one gallon sized Ziplocs. In each Ziploc I place 10 cups of flour. I next place the flour packs into the freezer for a matter of two weeks. This will kill anything that might be waiting in my flour. I remove the packs from the freezer and let them come to room temperature on the counter. Make sure to cover them with a towel because of its humidity and the resulting condensation could become a problem if you do not. After I feel that they are safe from both the adult bugs and eggs I stack them in a 5 gallon plastic bucket and place the lid on them.

I make bread with the major portion of the flour and most recipes call for about 3 cups of flour per bread. If I make 3 loaves of bread that leaves one cup for dusting, etc. By placing the 10 cups of flour in each gallon bag it becomes the perfect way to store just what you need for baking.

If you plan to store wheat berries the procedure is slightly different. You can safely store it similarly as I have discussed above however there is also another means of accomplishing the storage and that is a 5-gallon bucket with a 1/3 cup of dry ice chunk added. Place 3 to 4 inches of wheat in the bottom of the bucket. Next add the chunk of dry ice. Keep in mind that should you place the dry ice directly on the plastic bucket you could possibly crack it. Now fill the rest of the bucket with the wheat. Put the lid on the bucket loosely and wait half an hour for the CO2 to dissipate. Since the CO2 is heavier then the Oxygen it pushes all the O2 out of the bucket. Then you merely have to put the lid on tightly. Keep an eye on it for another hour. Should the bucket begin to bulge at all then just burp it as you would a Tupperware container?

Bugs simply cannot grow in an anaerobic environment. Good luck in storing up your flour. In ending I would like to leave you with an Olive Oil Bread recipe. This is a quick and easy bread which goes exceptionally well with pastas or Italian foods.

1/2 cup of warm water (Approximately 110° F)

2 1/4 teaspoons of dry yeast

1 teaspoon of white sugar

1 teaspoon of salt

4 tablespoons of olive oil

2 1/2 cups of all-purpose flour

Take a large mixing bowl and combine the warm water, the yeast, your teaspoon of sugar, the salt and the olive oil together. Stir in about 2 cups of the flour and create a small ball. Knead in the additional ½ cup of flour so that the dough is not sticky but soft. Place your kneaded dough in a greased bowl. Cover the bowl and let it rise until the dough has doubled in size. Proceed to punch down dough and then form it into a small ball or into a loaf shape. Place your bread onto a greased cookie tray. Cover the tray and let it rise for 20 minutes.

Preheat your oven to 375° F. Bake your bread for about 35 minutes making sure it gets a golden brown color to it. Should you desire a glazed or shiny affect simply brush an egg white with one tablespoon of water onto the bread during its last 5 minutes of baking.

Copyright @2008 Joseph Parish




For more information relating to survival visit us at http://www.survival-training.info

Tags : anolon advanced 12 piece cookware set all clad copper core 12 fry pan

Winter, Summer, Red Or White Wheat - What is the Difference?

Winter and Summer Wheat

Crops can be planted in the fall and harvested in the spring or can be planted in the spring for a fall harvest.

Wheat Bread

The first are hard winter wheat varieties. These are mostly grown in the Western plains states. The crops are planted in the early fall. The seeds germinate and the wheat grows until the cold weather forces the plant into dormancy. In the best years, a light snow cover can protect the young plants and provide sufficient moisture for the crop to rocket out of dormancy in the spring. Harvest begins in Texas as early as June. Winter wheat is considered to have the best protein characteristics for artisan baking.

Spring wheat is grown throughout the Midwest and is most often of the high protein kind. High protein flour has special applications in the pan bread and pizza bakeries, and should not be used for home baking.

Red or White Wheat?

Most home bakers never realized that they have an option. In the last 10 years, hard white wheat has been widely introduced to professional bakers. Just as there are several colors of corn such as blue, red, yellow and white, to name the obvious, wheat can be hard red or white, depending on the color of the bran layer.

White whole wheat flour has gained in popularity as consumers and bakers have noticed a sweeter flavor in the white wheat in contrast to the slightly bitter flavor of the red variety.

Traditionally, whole grain recipes call for honey or sugar to mellow this bitter flavor. But with white wheat, there is no need to add any sweetener to the recipe. If you are looking to bake whole grain, King Arthur sells a 5-pound bag of white whole wheat, and you can be certain that it is whole grain and will have the same excellent baking characteristics of the hard red winter type.

Winter, Summer, Red Or White Wheat - What is the Difference?

Achim Thiemermann aka Chef Keem blogs about artisan bread baking methods, nutritious eating and healthy living in co-operation with renowned baking artist George Eckrich at http://breadhealthy.com Watch easy-to-follow focaccia bread video tutorials and learn the recipe for the most nutritious bread.

For not so healthy but oh-so-good recipes from Chef Keem's German/Austrian heritage visit http://kitchen.chefkeem.com

Related : circulon 2 10 piece cookware set anolon advanced 12 piece cookware set anolon advanced 12 inch 5 quart covered saute pan

Tuesday, December 21, 2010

What is Seitan Or Wheat Meat?

Seitan, wheat meat or wheat gluten is an alternative to soybean-based meat substitutes such as tofu and even meat like chicken or beef. Wheat meat has very little in common with flour or bread, and is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck or roast beef are a commonly made with wheat gluten because it is so similar to the look and texture of meat when cooked, making it a popular meat substitute.

Wheat meat can be prepared by hand using either whole wheat flour or vital wheat gluten and is made by rinsing away the starch in the wheat, leaving a high-protein gluten behind. Wheat meat is not as common as tofu, but it is quickly gaining popularity, particularly in vegetarian restaurants, due to its ability to take on the texture and flavor of meat.  While you can make wheat meat, you can also find it already prepared in the refrigerated section of most health food stores, labeled as "seitan".  Just know that it is more expensive to buy it prepared than it is to make it from scratch. And while the process for making wheat meat can be tedious, you know that you have the control to add to it the ingredients you choose.

This adaptable meat can be flavored in a variety of ways. It is called seitan when the gluten has been simmered in a traditional broth of soy sauce or tamari, ginger, garlic, and kombu (seaweed). But you will also find that most people call all gluten or wheat meat seitan. Seitan's versatility lies in the myriad forms it assumes during the cooking process. In addition to simmering it can also be oven-braised, baked, cooked in a pressure cooker, or deep fried.

Each version yields a different texture.


Oven braising produces a texture similar to the chewy texture derived from simmering. 
Baking produces a light texture that works well when grinding or grating seitan.
Pressure cooking tends to produce a softer-textured seitan.
Fried gluten turns soft and slippery when cooked with a sauce and absorbs flavor well.

Making wheat meat or seitan will open up a new sphere for you in the world of cooking; especially vegetarian cooking. It is terrific in many dishes, from Asian stir-fries to traditional American fare like stew or roast beef. Try substituting this meat for animal products in former favorite recipes.  Allow your creative juices to flow and experiment when making seitan by experimenting with it many versatile ways. The possibilities are endless with this truly unique meat substitute.




For more information on wheat meat and some tasty recipes visit HillbillyHousewife.com. While you are there be sure to subscribe to the Hillbilly Housewife newsletter for more great cooking and frugal living information.

Visit : all clad copper core 14 piece cookware set anolon advanced bronze 10 piece cookware set cuisinart multiclad pro stainless 12 pc cookware

Whole Grains - Is There a Cancer Link?

The evidence connecting consumption of whole grains to reduced risk for cancer, cardiovascular disease, stroke and diabetes comes chiefly from population studies and laboratory work. In particular, diets high in fibre from wheat, maize, rice, barley, sorghum, oats, rye and millet may protect against type II diabetes, cardiovascular disease and obesity than by white wheat bread. Magnesium from cereals has been suggested to contribute to the health protective value of whole grain foods against type 2 diabetes. The evidence for whole grains, specifically fibre in lowering cancer risk is controversial. Numerous case-control studies suggest dietary fibre may reduce risk of gastric cancer, but this relationship remains uncertain and inconsistent. One large multi-country European cohort study examined the associations between total, cereal, vegetable and fruit as different food sources of fibre intakes and risk of gastric cancer and found that there was a possible protective effect of cereal fibre, but not total, vegetable or fruit fibre for gastric cancer.

High consumption of processed and/or red meat is associated with an increase in colorectal cancer risk but is less apparent in high fibre consumers hence a protective role is carried out by dietary fibre in combination with other foods. The outer layers of grains contain much higher levels of phytochemicals, such as phenolic compounds, lignans and folate than the inner parts. Part of the health effect derived from whole grain foods could be attributed to the phenolic compounds (which also act as antioxidants) in the bran. These potent health-promoting substances bind strongly to the outer layers (the germ and the bran) that are discarded in the refining process. It seems illogical to waste energy, resources and technology in refining whole grains when most of the essential nutrients are lost during the refining process!

Wheat Bread

The reason we consume refined products is because traditional methods of cooking whole grains are long and labour intensive. Real oats take a long time to cook. Traditional bread making requires fermentation. Fermentation of whole grains is one of the oldest biotechnological processes, dating back to ancient Egypt, where both beer and bread were produced by the help of yeasts and lactic acid bacteria. The use of the sourdough process as a form of leavening is one of the oldest biotechnological processes in food production. Sourdough is a key element in traditional rye bread baking, where it contributes significantly to the processability, flavour and texture. Whole grain rye bread could not be produced without the help of the fermentation process. During fermentation, biochemical changes occur in the carbohydrate and protein components of the flour due to the action of microbial and indigenous enzymes. Sourdough fermentation is sufficient to reduce phytate content of whole wheat flour by about 70% by the endogenous phytate present in the flour hence making nutrient content from these cereals more available.

Yeast fermentation has also consistently increased the folate content to over three-fold at best in the baking process of both wheat and rye. The fermentation step can thus affect the overall retention of vitamins in the baking process. A short baking process was shown to decrease also the content of vitamin B1 in whole wheat baking, but a prolonged yeast or sourdough fermentation maintained it. The claimed health benefits of most of probiotic fermented foods are expressed either directly through the interaction of ingested live microorganisms, bacteria or yeast with the host (probiotic effect), or indirectly as a result of ingestion of microbial metabolites produced during the fermentation process (biogenic effect).

In our pursuit of a life of convenience, we have veered away from traditional methods of cooking at the cost of our health. Now, there is renewed interest in natural products, in traditional methods of cooking. Interestingly, a commercial product Avemar, derived from fermented wheat germ extract is currently being used as a dietary supplement in clinical trials for cancer therapy and has shown great potential and success. It would seem that the cause and cure of cancer may all be down to our diet!

Whole Grains - Is There a Cancer Link?

For more on this Controversial subject visit http://foodmythsbusted.com where you can get our Free Newsletter which cover more on this and many more issues with our food intake. You only get one life so learn what you can to prolong it visit http://foodmythsbusted.com/blog.

Visit : all clad master chef 2 6 quart saute pan calphalon tri ply stainless steel 13 piece

Monday, December 20, 2010

Egg Grapefruit Diet - Blast Off Pounds of Body Weight in 3 Days

Want to blast away unwanted fat in 3 days? The 3-day egg grapefruit diet is proven to help people lose weight rapidly. The original form of the diet is twelve days long, and many people have a difficult time sticking to it. So the 3 day diet came out because it's easier to stick to, considering that it's only 3 days instead of twelve.

Here's the 3 day diet plan:

For breakfast you will eat:

*One egg
*One half of grapefruit
*One piece of wheat bread/toast
*Drink one cup of black coffee

For lunch you will eat:

* Salad with mixed vegetable
* One half of grapefruit
* One cup of black coffee
* Use one tablespoon of olive as your salad dressing.

For dinner you will eat:

* A large salad mixed with vegetables.
* One half of grapefruit
* You can eat four ounces of meat. It can be baked, broiled, or sauteed, but only use olive oil for cooking.
* Eat all the steamed vegetables you desire.

Okay where does the egg come in at?

The egg will be your snack if you get hungry on this diet. Only eat one egg when hungry without the yellow yoke. You can also snack on one apple, or a wheat toast. Please don't eat the snack if you're not really hungry.

The Good and bad news.

The good news is, you will lose weight fast on this diet. The bad news is, you will have a real difficult time keeping the weight off.

Another bad thing about this diet is, it can interfere with any drugs or medications you may be taking. Don't eat or drink grapefruit juice anytime within 30-45 minutes of taking drugs or medications.




Safer way to blast away 20 pounds in 10 days.

If you rather lose weight safer, but still faster, you need a cleanse diet that will allow you to eat without interfering with your weight loss results. You need a diet like the one at extremefatloss.tk [http://extremefatloss.tk]

This diet is far better and easier than the Egg Grapefruit Diet [http://extremefatloss.tk] You'll also get a Free report that reveals 7 secrets to weight loss, and The 7 Biggest Dieting Scams, Lies, and Myths most dieters DON'T know about.

See Also : all clad cop r chef 8 inch fry pan

How to Bake - How Long Should My Bread Rise?

It depends. The best way to tell if the dough has risen enough is not by time-though it helps to set the timer so you don't forget about your dough-but by look and feel. It will look soft and bloated. When you touch the dough, it will be soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will tend to slowly spring back.

If you want light, fluffy bread, the dough should rise until it is puffy. The more gas incorporated in the dough, the lighter it will be. Of course, if too much gas is captured in the dough, it may collapse. The trick is to let it rise until you get just to the edge and then bake it. In most cases, that means that the dough will double-or more-in volume. With a free-standing loaf, since the pan can't support the loaf, you cannot let the bread rise as much.

Wheat Bread

How long should it take? A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly. A change of 17 degrees will cut the rise time in half.

It doesn't hurt to let dough rise slowly. Bread that has risen slowly has a different flavor than fast risers, a more acidic flavor-hence the sourdough flavors in slow rising breads. Professional bakers use refrigeration to "retard" the rise. You can use a cool spot in the house or even a refrigerator to slow the rise. (The bread in the spotlight product picture-New England Herb-was placed under an open window on a cool day to deliberately slow the rise. Total rise time, first and second rising combined, was about five hours.)

While lean breads are deliberately retarded to enhance the flavors, rich doughs or doughs with ample sweeteners or flavors will gain little with an extend rise since the flavors and sugars tend to mask the natural flavors of the yeast.

How to Bake - How Long Should My Bread Rise?

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

My Links : all clad master chef 2 14 piece cookware set farberware cookware set 10 piece

Sunday, December 19, 2010

Healthy Grilled Cheese Sandwiches

Make a healthier Grilled Cheese Sandwich than the one we ate when we were growing up.

Recipe:

Ingredients:

2 slices of Nature's Own 100% Whole Wheat Bread
2 slices of 2% fat American cheese
2 seconds of olive oil cooking spray

Instructions:

1. Preheat skillet or pan with medium heat
2. Spray pan with 1 second of cooking spray
3. Place both slices of cheese between bread slices
4. Place cheese sandwich in preheated skillet
5. When bread is golden, spray one second cooking spray in pan and flip sandwich
6. Remove from skillet when the other side is golden

Facts:

-Cost per serving: 80 cents
-Calories per serving: 218 calories
-Protein per serving: 16.0 grams
-Carbohydrate grams: 24 grams
-Fat grams: 9 grams
-Sugar grams: 6 grams
-"Bad" Fat grams: 3 grams

Commentary:

I love this recipe and eat grilled cheese sandwiches often. These sandwiches taste great and are very easy to prepare. These sandwiches are also cheap and healthy because they are made with:

1. 100% stone ground whole wheat bread - the "stone ground" part is very important. It ensures you are getting all of the health benefits associated with whole grains

2. 2% fat cheese - You can use any low fast cheese for this recipe. I just happen to like American cheese. Low fat cheese is high in protein and calcium. Both can improve your health and help you lose weight

3. Olive oil cooking spray - You can use canola cooking spray also. Olive oil is good for you in moderation. It's healthy oil that can help decrease your bad cholesterol and improve your overall health.

Please consult your physician, registered dietitian, or certified fitness professional before starting or changing your diet or exercise program.




About The Author:

Kalvin Chinyere, M.D., fondly known as Dr. Kal, is a weight loss expert. Dr. Kal was an overweight child, an obese teen and a morbidly obese adult. He tipped the scale at over 330 pounds. Dr. Kal has since lost and kept off over 140 pounds naturally. Get weight loss information at Dr. Kal's Weight Loss Blog. Get weight loss laughs at the Laugh Out Loud Weight Loss Blog.

(c) Copyright - Kalvin Chinyere. All Right Reserved Worldwide

Related : circulon infinite 10 piece cookware set

Eat Whole Wheat Bread For More Health Benefits

If you were a child before 1990 or 2000, you probably grew up eating white bread. Now, you're being told that white bread isn't as good for you as whole wheat bread. Why should you change now? Whole wheat isn't really that much better for you than white bread...is it?

So, why IS wheat bread better than white bread? Here are a few reasons:

Wheat Bread

1. Whole wheat bread is healthier because of the fiber that it contains. Fiber is necessary for a healthy digestive system. It also absorbs some of the cholesterol and fat so that your body doesn't retain them.

2. You feel "full" faster with wheat bread. You will be more satisfied with an open-faced sandwich made with whole wheat than a two-slice sandwich of white. This can really help you with weight loss goals.

3. Studies have shown that there's an increased risk of children developing diabetes if they eat refined flour for a prolonged period of time. Whole grains are absorbed into the body more slowly. This keeps blood sugar from fluctuating and prevents body insulin from becoming too high or too low.

4. Whole grains contain more antidioxidants than other grain products. We've all heard of the benefits of antidioxidants for the prevention of cancer.

5. Whole grain breads contain more protein so you feel more energized and you have more stamina for longer periods of time.

The difference between the two types of bread is how it is processed. Flour is processed from wheat berries. The wheat berry is comprised of bran, wheat germ and endosperm. While whole wheat bread uses all of these components, white bread only uses the endosperm...and that is bleached. The bleaching process leaches even more nutrition from the bread.

In other words, white bread is stripped of most of its nutrients by removing the wheat germ. The wheat germ contains the majority of the fiber and nutrients.

Be sure to read the label before purchasing a loaf of bread. And, you have to read it carefully to be sure of what you're buying. Just because it says "wheat flour" or "enriched wheat flour" doesn't mean that it is whole wheat. Many of these are just white bread with a little bit of whole wheat added. The nutrition label should say "whole wheat" as one of the first listed ingredients.

It can be difficult to get used to eating healthier. And, part of eating healthier is eating wheat bread instead of white. If you have children, start them out eating more healthy foods. Taste in foods is an acquired sense. If we are introduced to a type of food when we are young, we are more likely to like it when we are grown.

Adults must make a concentrated effort to acquire a taste for more healthy foods. Don't try to change all of your eating habits overnight. Take one step at a time. You may have to adjust and compromise. If you find that you just can't get used to eating whole wheat bread, try bread made from oat bran instead. Making just a few healthy changes to your diet can greatly increase your health.

Eat Whole Wheat Bread For More Health Benefits

Stop by DietersCookbook.com [http://dieterscookbook.com] for recipes, tips and information on dieting and weight loss [http://dieterscookbook.com].

Tags : cuisinart multiclad unlimited 4 quart saucepan simply calphalon nonstick 14 piece set lodge logic pre seasoned 9 quart dutch oven

Saturday, December 18, 2010

Wheat Allergy Diet

There are many different alternatives to wheat products. Ironically, the hardest to replace are the products that one would not associate with having any wheat protein or bi-products at all; those that use gluten as a thickening agent such as ice cream, soups and sauces. With careful attention and planning, however, a person who is wheat intolerant can find many different types of foods to enjoy and can develop a diet that is wholesome as well as satisfying and great tasting.

People with wheat allergies have many dietary alternatives. Most gluten free foods are made with starches, such as maize, potato and buckwheat. Gluten free baked products do not rise when baked, so they are great for cakes and biscuits, but not so good for bread or pastries. Most gluten free products are low in fiber, so the person eating them should purchase a fiber powder or similar substitute.

As far as pre-made substitutes, the most basic are gluten free baked products. These include rice crackers and corn chips (made without hydrogenated oil), brown rice tortillas, corn meal pizza crusts and rice cakes. Bread that can be eaten includes rye and brown rice bread, wheat free hotdog and hamburger buns. Other options include wheat free baking and pancake mix and numerous types of rice flour and meals.

Substitutes that use gluten as a thickening agent include many different types of organic ice cream, soups, sauces and gravy. These can usually be found in alternative and natural food stores. As gluten free products have become more popular, even mainstream grocery stores are starting to allocate some space to these types of products. As with anything purchased, however, the consumer should carefully review the ingredient label to verify that what they are buying is indeed gluten free.

There are also several cookbooks available on the market that is based on gluten free dietary needs. These can be found in the dietary or cooking section of just about any bookstore. Additionally, the internet is a great place to identify gluten free recipes and cookbooks.

The entrees in many of these food preparation reference books range from gluten-free pasta and pizza to pies, cakes and cookies. They also offer ways to incorporate a wheat-free diet into a person's daily life and ways to merge that diet with the dietary preferences of those who are not wheat intolerant. Finally, they all usually have an outline for putting together a wheat-free diet that still maintains taste, nutrition and vital fiber content.

One key when deciding on wheat and wheat product based foods is to make sure the diet is balanced. Embarking on a wheat allergy diet and cutting out wheat products does restrict a person's options, but these can be replaced with a little research and planning. There are several websites that outline how to plan the diet, alternatives to wheat foods and provide tips on how to best plan the diet to meet all nutrition and taste needs. Another benefit is that many websites offer advice on incorporating wheat free and regular diets to meet the needs of everyone in a family.




I do hope that you found this article helpful. For more information about a Wheat Allergy and how it can affect your life, visit http://www.livingwithoutwheat.com

Related : anolon advanced bronze 10 piece cookware set

Just One of Rachel Ray's Delicious Recipes

Want to learn how to cook like the great Rachel Ray? This is just one of my favorite portions I picked up from her site that is so delicious. In this article I will tell you how to make Philly Cheesesteak Lunchbox Roll-ups.

As far as ingredients goes you will need olive oil. It is best to have Extra Virgin Olive Oil because it is better to cook with and adds more flavor. You are also going to need a medium sized onion, thyme leaves, salt, ground black pepper, whole wheat bread, provolone cheese, roast beef, sour cream, and last but not least horse radish.

Wheat Bread

As you can see Rachel Ray knows her stuff. Now let's move on to the directions.

Have a medium pan handy because you are going to want to place it on the stove over medium-high heat. Drop two tablespoons of olive oil on the pan and spread it out. Throw in a tablespoon of thyme, a chopped medium onion, salt, and pepper into the pan. Now put a lid on top. Cook the onions for about ten minutes stirring every so often. After they turn golden brown scrape them into a bowl and let cool.

Now time to prepare the roll-ups. Get two slices of the whole wheat bread and cut the crusts off. Flatten them out with a rolling pin. Now put two tablespoons of the onions on to each slice. Place one or two slices of roast beef on top followed by a slice of the provolone cheese. Now carefully roll up the slices of bread the long way. Cut each roll-up into three pieces making sure they are tight. You are done and they are ready to be eaten and if you want have some with the horse radish for an extra kick.

And there you have it. This is just one of Rachel Ray's many recipes.

Just One of Rachel Ray's Delicious Recipes

To learn more about healthy eatings that taste great and help keep the weight off click on this link. ---> Best Fat Loss Program

Thanks To : cuisinart multiclad unlimited 4 quart saucepan

Friday, December 17, 2010

What Is a Wheat Berry?

Wheat is one of the oldest and most important crops in the world. Second only to rice, it is the main staple for much of the world. Wheat kernels have been used since the beginning of time, and they have been seen in instances of ancient art, and language. For many people it is used every single day of their lives, often whether they realize it or not.

A wheat kernel is a seed produced by the wheat plant. A wheat kernel is often called a wheat berry by nutritionists and health nuts. The kernel is the simplistic form of wheat, and comes in a variety of colors. Most commonly red and white in color, and rated as soft or hard kernels.

Wheat kernels can last for years if they are stored in a cool, dry place. This makes it one of the more sustainable crops, if treated correctly.

Wheat berries are much more elaborate than they look, and are made up of several parts that give them the nutrients, and flavor our bodies need. Wheat kernels have vitamins A, which helps with our vision, immune systems, and skin; Vitamin B, which reduces cancers, helps with our immune system, and promotes cell growth, and Vitamin E. Pretty impressive, isn't it?

The outside of the wheat kernel is the bran, and if you've ever had bathroom issues, you've probably been recommended bran cereals to provide fiber. Wheat germ is the "life" of the wheat kernel, and the main particle that allows wheat to sprout. The endosperm is a word that you may recall from middle school biology, and that's the last part key factor in the makings of a wheat kernel; the endosperm is the part of the wheat berry that contains all the starch.

When you take the time to think about it, it's really amazing what one kernel is made up of. Like the snow flake, no wheat kernel is the same. There are over fifteen thousand varieties of wheat that are grown in the United States, and they are all based around harvest times, colors, and what they can be used for. When many of us think about wheat, a loaf of bread is probably what pops into our minds, but what about pastries, pasta, oatmeal, and flour? These all originate from a different type of wheat, grown at a different time!




Whole wheat is something almost everyone needs more of in their diet. Dr. Grandma's sells nutritious whole wheat mixes and wheat berries (aka: wheat kernels). To learn more about whole wheat foods and to find some great wheat berry recipes visit DoctorGrandmas.com.

Recommend : calphalon unison nonstick 10 piece cookware set cuisinart chefs classic 17 piece cookware set

Healthy Quick Bread Recipes

Healthy Cinnamon Raisin Bread

1 cup whole wheat flour
1 cup unbleached white flour
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1 egg
1 cup skim milk
1/3 cup canola oil
1/2 cup raisins

Wheat Bread

Preheat the oven to 350 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan. In a large bowl, stir together the flours, sugar, salt, baking powder, and cinnamon. Combine this mixture well. In a small bowl, beat the egg. To the egg, add the skim milk and oil. Mix together until well blended. Add the liquid (egg, milk, and oil mixture) to the dry ingredient mixture. Combine just until blended. (The batter will be a little bit lumpy.) Add in the raisins. Put into the prepared loaf pan. Bake for 35 to 40 minutes or until it tests done. Let it cool in the pan for 10 minutes and then remove onto a wire rack to finish cooling. Makes one loaf.

Healthy Date and Nut Bread

1 1/2 cups unbleached white flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup honey
1 cup buttermilk (made from skim or 1% milk)
3 tablespoons canola oil
2 eggs, beaten
1 cup chopped pecans
1/2 cup chopped dates

In a large bowl, combine the flours, baking soda, and salt. Blend together well. In a medium bowl, combine the honey, buttermilk, oil, and eggs. Mix well. Add the liquid mixture (honey, buttermilk, oil, and eggs) to the dry ingredients mixture. Stir just enough to moisten. Gently fold in the pecans and dates. Pour the batter into a well-greased 8 inch loaf pan. Bake in a 325 degree oven for one hour or until it tests done. Allow the bread to cool in the pan for 10 minutes and then remove it onto a wire rack to finish cooling.

Healthy Quick Bread Recipes

Jill Seader shares many more free baking recipes with you on her baking site, YourBakingStory.com. Enjoy the recipes and submit your own baking recipe and story. Happy Baking!

Tags : t fal 10 piece cookware all clad copper core 3 quart saute with lid cuisinart multiclad pro 12 piece set

 
Wheat Bread © 2007 Template feito por Templates para Você