Teach Yourself How to Make Bread

Preservatives are bad for your health. Many people try to avoid foods filled with preservatives, but it is not an easy thing to do. You can take it a step farther and make your own food. It is a great way to relieve stress and lower the amount of preservatives that are in the foods you love to eat.

Learning how to make bread is a great way to get started on your path to a healthier lifestyle, plus you'll get to enjoy fresh, warm loaf that just melts in your mouth. Yummy is the only word to adequately describe homemade loaf.

Wheat Bread

You can make loaf in two different ways. You can make it from scratch by hand or you can use a bread making machine to make the dough for you. The second yields fast results, but seems to lack that "homemade" quality that comes from kneading and seeing the loaves take shape from your very own hands.

You can find all sorts of recipes on the internet, as well as "how to guides" and "how to videos" if you want to learn how to make loaf from scratch. As well, you can find sweet bread recipes, roll recipes, wheat loaf recipes and even scone recipes, and all of these recipes can be made quickly and easily.

Some basic bread making supplies will be needed, no matter if you are making bread, looking for roll recipes or are searching for great sweet bread recipes. The basics of learning how to make bread are simple. You need good quality bread flour (white or wheat), warm milk, butter, good quality yeast and a damp towel to cover the loaf when it is rising. That is pretty simple, is it not?

You can learn how to make bread on several different websites. Some even show videos, for step by step instructions. One great website is "Make Bread From Scratch at Wikihow. This website will walk you through the step-by-step method of mixing the dough, kneading the dough and how long to let it rise.

You do need to pay special attention to keeping your yeast growing. If the liquid to start the growth process is too hot, then it will kill the yeast. Watch for the website's recommendations.

Teach Yourself How to Make Bread

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Prevent Eczema Symptoms With A Wheat Free Diet

You can prevent eczema symptoms with a wheat free diet. This is what some people say as atopic eczema is linked to food allergies. A food allergy that inflicts many is the wheat allergy. You may not want to believe this because it may mean that you may have to give up eating several types of food. It is true that many products are made up of wheat nowadays. Wheat is a popular ingredient with food manufacturers as a cheap alternative to use in place of a lot more expensive substances.

If you get frequent skin problems and eczema outbreaks, then it is in your interest to determine if you have a wheat allergy. Once you find out if this is the case, go on a wheat free diet to prevent eczema symptoms. A wheat free diet is bound to make you feel a whole lot better with a reduction in the itch.

Wheat Bread

If you have a wheat allergy, then it will be the case that you cannot eat wheat completely nor ever should eat it again. Hence, consult a nutritionist to find out how to read food labels for wheat and wheat related substances. Many ingredients are wheat related. Hence, to avoid confusion, you need to know exactly what they are, for a wheat-free diet.

It is possible that instead of a food allergy, you may simply have mild wheat intolerance. In fact, many people are said to eat so much wheat that their bodies start to reject it a little. This is what is called a wheat intolerance. If you sometimes experience dizziness, nausea, or sneeze for no real reason or find yourself getting unexplained aches and pains, then your body might be rejecting wheat slightly. You may not realise this and dismiss this as merely having a normal reaction. If you are wheat intolerant, though, a wheat-free diet can help you to prevent your eczema symptoms by simply cutting down the consumption of such foods.

Some recent studies are also showing that there might be a direct link between wheat and dyslexia, and possibly several other medical conditions. In these studies, children with dyslexia, paid better attention in school suddenly and, in general, became more alert after going on a wheat-free diet. They were able to process information better and as such, scored better in tests than before.

Other symptoms of a wheat allergy or intolerance include cramping, irritable bowel, bloating, unexplained cold-like symptoms or headaches. If you really do find yourself experiencing these, and your itchy skin continues to give you problems, go see a doctor about testing yourself for wheat allergy. It may sound tedious to implement a wheat free diet, but it may be worth your time if it means that you can prevent eczema symptoms from ever attacking you again.

Prevent Eczema Symptoms With A Wheat Free Diet

Evelyn Lim is a writer on natural health topics. For more information, please visit http://www.eczemaskintreatment.com.

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What Is the Difference Between Good Carbs and Bad Carbs? A Simple Guide

Most of the people that are given diets to control their food intake are given diets that focus hard on the amount of carbs that a person intakes. They tell you how much you should be intaking and when you should be intaking them. The reason that carbs are given such emphasis is because they play a big role in controlling blood sugar levels. A person suffering with diabetes and is consuming too many carbs or the wrong types of carbs can result in the person experiencing high blood sugar levels which is never good. If you are not consuming enough carbs, this is also bad and can result in low blood sugar levels or more scientifically named hypoglycaemia.

Usually diets that are created for people suffering with diabetes say that at least 35% of the diet should be focused on carbs, but the problem is that not all carbs are the same. You will also need to be focusing on the how much fat and sugar that you consume.

Wheat Bread

The following is a list of carbs that should be consumed as part of your diet on a regular basis.

Whole grain cereals and whole wheat bread etc. Always opt for the whole wheat option.
Brown rice
Fruits and Vegetables.
The following is a list of carbs that should be avoided or consumed on an infrequent basis.
Crisps
White bread, white rice etc
Any processed foods
Cookies
and any other high fat foods and sugary drinks.

Carbs are a very important element in any diet, and it is very important that you consume the right type of carbs to maintain a healthy life. Great carbs that are good for you will keep your blood sugar levels balanced and keep you full for longer. Bad carbs should be avoided at all costs and will cause all kinds of unwanted health problems.

As carbs are recommended to be at least 35% of your daily food intake it is that much more important that you consume the right types of carbs to keep you full and maintain a balanced healthy life.

What Is the Difference Between Good Carbs and Bad Carbs? A Simple Guide

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A Dieter's Low Carb Pasta

The Atkins Diet and the South Beach Diet are some of the most popular diets in the world. The centers of these diets are low carbohydrate foods. These includes whole wheat bread and low carb pasta. These foods actually allow adequate amounts of food to be eaten without compromising weight loss. You can find foods like low carb pasta, sauces, candy, and even beers that are offering weight loss promises.

For example, there was an Italian person and he wanted to lose weight so he decided to join in on the fun of people who have embraced the low carbohydrate lifestyle. At once, he thought of changing his food choices. This includes the Italian staple-pasta. However, this would be very difficult for him. Pasta is a way of life for Italian people. Instead of completely replacing pasta as his food source, he modified it. He looked for a different kind of pasta. To make his pasta more forgiving, he changed the recipe. He made low carb pasta through changing the process by which he makes his pasta. He cooks fresh vegetables that are in season in tomato sauce that is light. He also loves clam linguine. Sometimes he does it simple and only puts olive oil and a little bit of Parmesan cheese.

Wheat Bread

An example of these is Dreamfield's pasta. There are other pastas like Dreamfield's. You might read through reviews or do a taste test yourself. Unlike other diet pastas which taste like cardboard and so, these pastas can be cooked perfectly al dente. They do not differ in any way from the normal kind of pasta. As my friend would say, these diet pastas taste so much like the real thing. Children would even love this kind of pasta, and you know how picky the taste of children is.

In terms of nutritional value, 7 ounces of this kind of pasta contain a total of 170 calories and some 30 grams of protein. There are 3 grams of fiber in addition to 7 grams of carb. The good thing about these pastas is that they are wholesome. They are very high in fiber yet very forgiving on the glycemic index. This sounds perfectly fine for those who are suffering diabetics. A lot of these products also have a rich amount of probiotic fibers. These fibers are the same ones that are found in garlic and asparagus. You might do well choosing this kind of pasta for soups and salads. There are also plenty of shapes. In addition to pastas that are low in carbohydrates, there is also a wide selection of low carb sauces which support them.

A Dieter's Low Carb Pasta

More information on finding the right high protein diet plan for you can be found at the http://highproteindietplan.info website. Weight loss tips and other healthy recipe idea's are on the site as well.

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Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!

HOMEMADE BREAD BATTER

Wheat Bread

White Bread Batter:

1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:

Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:

Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:

Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

Enjoy!

Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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Healthy Peanut Butter and Jelly Sandwiches

Growing up we all ate Peanut Butter and Jelly Sandwiches, and we all loved them. The only problem with the sandwiches we ate was that they were made with:

1. White Bread - Eating white flour is similar to eating white sugar

Wheat Bread

2. Peanut Butter - High in sugar

3. Jelly - High in sugar

Below, I have a Peanut Butter and Jelly Sandwich recipe that is healthier than the one Mom used to make and still tasty. It's also relatively inexpensive.

Recipe:

Ingredients:

---2 slices of Nature's Own 100% Whole Wheat Bread, or your favorite stone-ground whole wheat bread.

---1 tablespoon of Smucker's Reduced Fat Creamy Peanut Butter, or your favorite natural peanut butter.

---1 tablespoon of Smucker's Low Sugar Grape Jelly, or your favorite low sugar jelly.

Instructions:

1. Spread peanut butter on one slice of bread

2. Spread jelly on other slice of bread

3. Combine the two slices

Facts:

---Cost per serving: 43 cents

---Calories per serving: 225 calories

---Protein per serving: 12.5 grams

---Carbohydrate grams: 32 grams

---Fat grams: 8 grams

---Sugar grams: 8 grams

---"Bad" Fat grams: 1 gram

Commentary:

I love this recipe and eat Peanut Butter and Jelly 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. Natural peanut butter - filled with "good" heart healthy fats and no added sugar

3. Low Sugar Jelly - made with fruits, without all of the added sugar found in regular jelly or jam

If you are going to make these regularly, you should invest in a natural peanut butter mixer. Trying to mix it with a spoon can get messy.

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

Healthy Peanut Butter and Jelly Sandwiches

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

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Tortilla Press

According to the Tortilla Industry Association (TIA), sales of tortillas have reached record levels and have become the second most popular bread type in America. Sales of tortillas far surpass those of whole wheat bread, bagels, and rolls. The tortilla accounts for over 32 percent of sales of the U.S. bread industry.

Much of this growth is attributed not only to the growing Hispanic population, but to increasing consumption among non-Hispanics as well. Tortillas are also becoming more diverse with new flavors, packaging, and sizes being introduced almost daily. Tomato and jalapeno flavored varieties are two of the highest selling tortillas.

Wheat Bread

Another reason for the tremendous growth has been the innovative uses of tortillas. They are not just for tacos and burritos anymore. Some of the alternative ways that tortillas are being eaten are with casseroles and stews, with hot dogs, with the traditional peanut butter and jelly, and even with apples, cinnamon, and sugar for a non-traditional dessert.

Tortilla chips, which are made from corn tortillas that have been cut into wedges and then fried, have also gained tremendously in popularity and are closing in on overtaking the potato chip as Americas favorite snack food. These chips are made from corn, lime, and water and are fried in oil and salted.

Though handmade in many households, most tortillas are made in factories with high-end machinery. These factories are very common and can be found in any city or town. Traditionally made of corn, much of the tortilla consumption in the U.S. (and northern Mexico) is of the flour variety, wheat flour. One reason for the rise in flour tortillas is their ability to keep and ship well.

Tortillas are also increasingly made at home. With the help of a tortilla press, this once very time consuming job is now an enjoyable and productive way to spend an hour or two with friends or family. A tortilla press, which is usually made of metal or wood, is an inexpensive appliance which makes the work of tortilla making fast and enjoyable. And nothing comes close to the taste of a still warm, just-off-the-grill tortilla.

Tortilla Press

The above article was written by M. Ruiz. Further information regarding the tortilla press may be obtained from Tortilla Press.

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Bread Is Making You Fat, Tired, Bloated And Hungry!

We are living in a society filled with bread. Every high street, train and airport is saturated with sandwich shops and pink sweetly flavoured baguette stands. It is no wonder that we have turned into a carbohydrate dominated nation where breakfast often consists of a coffee with toast and marmalade, followed by a lunch time of sandwiches. With rising rates of obesity, more and more lethargy, higher levels of diabetes, food allergies and vitamin and mineral deficiencies bread has a lot to answer for. When asked by my clients how they can improve their health and drop a few pounds I often tell them to go careful on the bread.

So why is bread so bad? The first real problem is the degree of processing that takes place. Processing is something that has radically changed over the years and today up to 80% of the wheat's nutrients are removed during this process. These missing nutrients are then synthetically replaced by chemicals, that's right conventional breads are filled with chemicals. Now I don't know about you but I like to eat natural foods and the idea that my bread is made from chemicals doesn't sound too appetising and not only that but our body can hold on to these chemicals in our fat cells for a long time. Toxic overload!

Wheat Bread

The Second problem is that most bread rapidly raises our blood sugar levels leaving us fat and tired. As we consume bread, it rapidly turns into sugar, this in turn raises our blood sugar levels damaging our arteries and leaving them less sensitive to insulin, our body's natural hormone for controlling blood sugar. Next, our blood sugars plummet leaving us feeling worn out, tired and looking for the next pick-me-up usually caffeine or more carbohydrates. Then the cycle begins again. The liver tends to take up the slack by storing any excess sugar in the form of glucose and once the liver is full it is returned to the body as fatty acids and ultimately stored in the most inactive areas: belly, bum and thighs. So bread equals sugar, which equals weight gain and lethargy.

Finally, most bread contains wheat's natural protein, Gluten. Many people due to excess processing and refinement have become sensitive to gluten and develop intolerances. Gluten intolerance can vary from one person to the next but in my experience many people struggle with it. Often you will be unaware of your intolerance and go on as usual but deep down this gluten is disturbing your inner workings. If you have a strong intolerance then you will probably suffer from internal bloating, wind and stomach aches. We often become so used to these symptoms that it is only when we stop eating wheat and then return to it 30 days later that we realise the huge impact it is making.

Not all breads are bad, try opting for rye or spelt. These breads have a lower glycemic load and will release sugars into your system a lot slower thus balancing out your blood sugars, they are also higher in natural nutrients. But more importantly reduce your intake of wheat as much as possible. Start your day with an oat based cereal and natural yoghurt or porridge. Try eating buckwheat (not actually a wheat but related to the rhubarb family) or using buckwheat flour. Quinoa and millet are also highly nutritious grains and make excellent substitutions for pasta. For you pasta lovers then check out your local health food shop where pasta is now available in many non-wheat varieties. Try cutting wheat out of your diet for 30 days and I'm sure you'll be pleasantly surprised by the results.

For natural weight loss tips and my free evolution diet that will have you losing some serious weight in just 30 days then please visit my website below.

Bread Is Making You Fat, Tired, Bloated And Hungry!

GB Personal Training is run by Greg Brookes a fully certified Health and fitness consultant. Based in Hampstead North London NW3 he offers personal training and advice to people wishing to make the most out of their health. Sign up for the regular newsletter full of secrets on fat loss, exercise, and nutrition. http://www.gbpersonaltraining.com

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Knotty Garlic Bread Stuffed or Knot

KNOTTY GARLIC BREAD STUFFED OR KNOT

Ingredients for dough:

Wheat Bread

3-cups Bread flour or wheat flour

1½-teaspoons Dry yeast

1-cup Water

1-teaspoon Salt

¼-teaspoon Sugar

2-tablespoons Olive oil

Ingredients for garlic oil:

6-cloves Garlic, peeled and minced

1-teaspoon Salt

½-teaspoon Pepper

½-cup Olive oil

Ingredients for sautéed black olive filling:

1-cup Black olives, finely chopped

1-tablespoon Olive oil

½-teaspoon Salt

¼-teaspoon Pepper

1-clove Garlic, peeled and minced

1-cup (4-ounces) Mozzarella cheese, shredded

Instructions:

Before making dough have all ingredients at room temperature. Prepare dough. Add ingredients in order as per your bread machine. Select manual dough setting on your bread machine. Once the manual dough setting has finish it's cycle, punch down the dough and let dough rest for five minutes.

While your bread machine is making the dough, prepare the garlic oil. Combine all the ingredients for the garlic oil in a small saucepan. Heat over low heat just until garlic begins to color; remove and set aside to cool.

Prepare olive stuffing. Drain olives and chop; heat olive over medium heat in a small skillet. Add garlic and sauté about a minute. Add olives and sauté about two minutes, stirring continuously; season with salt and pepper. Set aside and let cool to room temperature. Add mozzarella, and stir to combine.

Spray a large baking pan with cooking spray with flour and heat over to 425°.

Dust work area with flour. Shape dough into a 12-inch long tube. Cut each tube into 1-inch pieces. Roll each piece of dough into an 8-inch rope, ½-inch around. Tie loosely in knot, leaving two short ends. Place on the sprayed baking pan, cover and let rise for one hour, or until doubled in size. Place pan in next to bottom rack of oven and bake about 30 minutes or until rolls are golden brown; after baking place on rack to cool for five to ten minutes.

Dip rolls in the garlic oil and let cool a few minutes before serving if serving without black olive stuffing.

If serving with black olive stuffing, dip rolls in the garlic oil and let cool first then slice garlic knots almost in half, leaving one side attached. Fill with sautéed black olives and mozzarella mixture. Place on baking sheet and bake at 375° for about 4 minutes or until the cheese is melted. Serve immediately.

Makes 12 knotty garlic knots

You can find this at Cristie's Cookin and much more. Be sure to submit your favorite recipe to win a free "Gotcha Covered" apron. Check out Cristie's unique spices.

Knotty Garlic Bread Stuffed or Knot

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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Healthy Grilled Cheese Sandwiches

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

Recipe:

Wheat Bread

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.

Healthy Grilled Cheese Sandwiches

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

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Pita Bread - Whole Wheat Pita Bread and Party Pita Bread

1 package active dry yeast
1 ½ cups warm water (110o to 115o)
2 ¼ to 3 ¾ cups all-purpose flour
¼ cup shortening
1 ½ tsp salt
Oven 450O

In a large mixer bowl soften yeast in warm water. Add 2 cups of the flour, the shortening, and salt. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out into a lightly floured surface. Knead enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Cover; let rest in a warm place about 15 minutes. Divide into 12 equal portions. Roll each between floured hands into a very smooth ball. Cover with plastic wrap or a damp cloth; let rest 10 minutes. Using fingers, gently flatten balls without creasing dough. Cover, let rest 10 minutes. (Keep dough pieces covered till ready to use.)

Wheat Bread

On a well-floured surface lightly roll one piece of dough at a time into a 7-inch round, fuming dough over once. Do not stretch, puncture, or crease dough. (Work with enough flour so dough does not stick.) Place on a baking sheet

Bake 2 at a time in a 950° oven about 3 minutes or till dough is puffed and softly set Turnover with a spatula; bake about 2 minutes more or till dough begins to lightly brown. Repeat with remaining dough, baking one batch before rolling and baking the next batch.

To serve, slice bread crosswise to form a pocket; generously fill each pocket with desired filling. (Allow any extra bread to just cool before wrapping for storage.) Makes 12 pita bread.

Whole Wheat Pita Bread: Prepare Pita Bread as above, except substitute 2 cups whole wheat flour and 1 ¼ to 1 ¾ cups all-purpose flour.

Party Pita Bread: Prepare Pita Bread as above, except divide the dough into 24 equal portions. Roll into 4-inch rounds and bake about 2 minutes on each side. To serve, slice bread crosswise to form a pocket fill with desired filling. Makes 24.

Pita Bread - Whole Wheat Pita Bread and Party Pita Bread

Sandy is a food lover who has been into food business for more than 20 years. She shares her experience in cooking tips, recipes as well as healthy cooking way.

She maintains her site at: http://www.lowcarbdiabeticdiet.com
Read her blog at: http://www.lowcarbdiabeticdiet.com/blog

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Type 2 Diabetes - How Do Whole Grains Help Fight Diabetes?

Whole grains are a great way to still get that amazing, lovely bread experience, without the same issues one typically encounters with white bread. White bread is simply not as good (whether you have Type 2 diabetes or not) as whole wheat bread, hands down.

But of course, the grains can be in nearly any form, such as in cereal. The effect is just as good, regardless of where you get the whole grains. Really, the grains themselves do an awful lot to help your health, even if you aren't diabetic. It's odd how often Type 2 diabetes turns a person into a supremely healthy individual when they might not otherwise be one.

Wheat Bread

It's like Spring cleaning: First off, whole grains help to clean you out. While this is not something specific to diabetes, the fact that whole grains can't be digested helps to keep your colon running more smoothly. In a body where the systems all work well, problems are just generally less likely to go on in the first place. Having a proper "personal flow" is good because it flushes out a lot of the problem chemicals that contribute to your cells having to work so hard to keep you healthy. Again, while this isn't something particular to diabetics, it doesn't hurt either way for you to keep plenty of whole grains (and the fiber they supply) in your diet for that reason.

They keep your blood sugar harmonious: Another reason why whole grains are so great for Type 2 diabetics is that they are relatively low on the glycemic index. Because the fiber in whole grains is an indigestible carbohydrate, the space it takes up in the foods you eat reduces the number of digestible (and thus glucose contributing) carbs that can be present. In other words, just having fiber in whole grains makes them better for your blood sugar levels. So when you want to keep your blood sugar reasonable, a medium GI food such as whole wheat bread can be extremely good for you. If you have hypoglycemia, it gives you some reasonably quick sugars. But if you have hyperglycemia, it doesn't just inject you full of the stuff.

Quick recap: All in all, whole grains are a powerful tool in your personal fight against Type 2 diabetes. Not only are they the kind of food item that tastes as good as their less healthy counterparts. They also keep you cleaned out, which is good for your overall health. There have even been some studies which have linked increased fiber intake (which whole grains are great for), with having less clogging in your arteries. And if all of that great stuff were not enough, whole grains are low on the glycemic index, which will help you keep your blood sugar level controlled, reducing the rapid rise in blood sugar that tends to take place after eating foods that contain carbohydrates.

Type 2 Diabetes - How Do Whole Grains Help Fight Diabetes?

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 to learn more about Type 2 Diabetes... 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

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Planting Your Own Wheat Crops to Make Your Own Bread

They say history repeats itself and I've found that to be true most of time, as in the topic of this article. It was thousands of years ago that humans started cultivating food crops, a profession that still provides the basis for all of the grain-based foods in the world. One thing has changed recently though, many farmers themselves go to the grocery store to by grains and wheat and corn and finished grain products. It just makes life easier. Leave the milling of the grains to the big companies with the big machines rather than a rusty old wind mill.

I do not think it's a change that will last very long though. There is a lot of turmoil in the world, partly caused by the readily accessible foods in stores across the globe. It's no longer difficult to get food so we tend to take it for granted. We buy more than we need and then we throw half of it out, thinking , "I'll just buy more tomorrow". Well, for those of you who think it may be a good idea to know how to produce your own food in the future, this article is for you.

Wheat Bread

If you own an acre of land you can easily plant some crops to supplement your food costs. For a small piece of land, you don't need any heavy equipment like tractors and the like, just some simple hardware and bunch of elbow grease. You will need a shovel, a garden hoe, and water. Farming land was common place a hundred years ago, but it is something that most of the baby boomers, generation x, and generation y never learned.

First, you have turn the soil in the area where you want to plant seeds, do this in the spring. Plant rows of seeds about 10 centimeters apart. Push the seeds about finger deep (one seed per hole) and cover it with soil. Then water the whole area and wait. The water some more and wait some more. A few months go by and before you know it, you'll have your first crop and with your first crop comes your first harvest.

With a scythe or a sickle, cut down armfuls of grain stalk, each armful is roughly one bundle. The bundle is tied and left outside for about a week to dry. Once dry, the grains are taken to the mill to be ground. Now, with the flour that you've made at the mill you can bake bread in your oven. Since we're going back to basics on this one we'll bake our bread in a wood or coal stove. Find yourself a wood or coal stove bread recipe (they're a little bit different than conventional oven recipes).

After all is said and done you will have a new appreciation for how life was back in the pioneering days. You may no longer take a loaf of bread for granted after learning how much work it is to make from scratch.

Planting Your Own Wheat Crops to Make Your Own Bread

By Henry

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10 Foods Diabetics Should Avoid

Most diabetics know to avoid sugar. It only makes sense: if your blood sugar is too high you shouldn't complicate the situation by ingesting more of the same.

But sugar in your diet is not the only food that will raise your blood glucose. Carbohydrates and alcohol raise your blood sugar (blood glucose level) about as quickly as eating sugar straight from the bowl. Proteins and fat are converted into energy for the body as well but don't raise the blood sugar nearly as much nor nearly as quickly.

Wheat Bread

Of course, sugar in the blood is not exactly the same as sugar in your food. The human body uses glucose as its energy source. Table sugar is sucrose, fruit sugar is fructose, and milk sugar is lactose. There are other sugars as well, but basically these sugars are converted to glucose in the human body.

Not everyone has a sweet tooth, but I certainly do. It goes without saying (but I'll say it anyway) that diabetics should avoid eating anything made with sugar or high-fructose corn syrup including: candy, cake, cookies, ice cream, donuts, marshmallow cream, circus peanuts, soda pop, Kool-aid, sports drinks, sweet tea or fruit drinks, hot chocolate, caramel corn, candy corn, jello, pudding, Popsicles, sherbet, syrup, whipped cream, pie, Cracker Barrel chocolate cake, custard, jelly, Nutella, milkshakes, Captain Crunch, etc. If I missed your favorite, add it to the list.

The following 10 foods should be avoided as well.

1. White bread. The processed flour turns to glucose almost as quickly as sugar itself. In fact, white bread is rated the same as glucose on the glycemic index. The glycemic index is a ranking according to how quickly a particular food raises blood glucose levels. High is bad, low is good. Both glucose and white bread are rated 100. Stone-ground whole wheat bread and pumpernickel bread have a much lower glycemic index.

2. White bagels. They look a lot like white bread, don't they? The yummy bagels are much higher in calories than regular bread, too. Two slices of bread equals about 150 calories whereas a good-sized bagel is twice that. Not that you can't eat bagels, but get a whole-grain variety and remember that eating a big bagel is like eating 4 slices of toast.

3. Saltine crackers. If you were the baker, you'd notice that white bread, white bagels, and crackers all start off with white flour. The same is true of standard pretzels. Whole grain crackers and pretzels are better for diabetics and non-diabetics alike.

4. White potatoes. Strangely, sweet potatoes have a lower glyemic index and raise the blood sugar less than white potatoes do.

5. White rice. Are you noticing a pattern here? Some diabetic patients choose to avoid anything white.

6. Most breakfast cereal. Unless it's made with whole grains, breakfast cereal, too, will be processed like sugar. Even quick oatmeal raises blood sugar. Stone-cut oatmeal is much better for you and is now available in standard grocery stores, right next to the "regular" oatmeal. However, the stone-cut variety takes much longer to cook, easily half an hour or more to soften the grain to the consistency of regular oatmeal.

7. Instant pasta or macaroni mixes. Almost anything "instant" or processed breaks down into sugar more quickly than the natural forms.

8. Popcorn. Yes, another white item - however, amount is the key. A cup of popcorn (unbuttered) won't raise your blood sugar much whereas eating a large theater popcorn is like eating a few candy bars.

9. Sweet fruits. The especially sweet fruits like watermelon and pineapple contain more fruit-sugar than the less sweet fruits, but again, amount is the key. A few bites won't hurt you.

10. Alcohol. Not only does it elevate your blood sugar, but it may impair your judgment regarding your diabetes. Best to avoid this altogether.

Copyright 2010 Cynthia J. Koelker, M.D.

10 Foods Diabetics Should Avoid

Cynthia J. Koelker MD is a family physician of over twenty years, and holds degrees from MIT, Case Western Reserve University School of Medicine, and the University of Akron. She is the author of "101 Ways to Save Money on Healthcare."

For tips on how to save money on health care read Dr. Koelker's blog at: [http://101waystosavemoneyonhealthcare.blogspot.com/]

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White Bread - The Bodybuilder's Enemy, Or Best Friend?

White bread is perhaps the most commonly consumed carbohydrate source in America today. Nearly any sandwich ordered from a drive-through marker board contains white bread, as do the side offerings at any fancy restaurant. Americans love their white bread, and consume a lot of it without thinking twice. Bodybuilders, on the other hand, have a responsibility to examine common, everyday foods to determine if these carbohydrate sources have any place, or a limited place, in the bodybuilding menu.

There are two schools of thought when it comes to white bread as a food for bodybuilding purposes. The first opinion is that white bread is great for bodybuilding goals. It digests quickly, which delivers fast calories to trainers seeking to gain mass. These fast-digesting carbohydrates, eaten following a workout with a good protein source creates the desired hormonal environment- resulting in higher insulin levels and greater testosterone uptake in tissues. White bread is readily available, whether in the slice, or more common, in the bun format from restaurants. Perhaps a chicken breast on a bun is the fastest and easiest way to put protein and fast carbs into the body following a workout? The carbs are there, the calories are there, the taste is there, the speed is there, and the convenience is certainly present. The perfect carb?

Wheat Bread

The other school of thought is that white bread has no place in the bodybuilding diet. The fast-delivery of its calories results in an insulin spike which does contribute to creating an anabolic environment, but creates a higher chance of adding body fat as well. The enriching process removes most of the valuable vitamins and minerals from bread. White bread also contains processed complex starchy carbs, which are not utilized by the body efficiently. One might as well consume a bag of flour. While the bread packaging may claim good micronutrient content, but as much as half these are removed during enriching and processing. Additionally, the lack of fiber means the bread's journey through the body will be a slow one at best.

The answer, as with many things in life, likely lies in the middle. If the trainer has access to no other carbohydrate source, white bread provides a quick insulin spike and needed calories. After all, bad calories are better than no calories, when valuable muscle tissue is wasting. For trainers looking to gain mass, any source of carbohydrate calories can be good at time. However, optimal gains will be achieved with liberal use of white bread, and more frequent use of quality carbohydrate sources, such as brown rice, oatmeal, oat bran, oat bran cereal (IE Cheerios), whole wheat pastas, baked chips, low fat popcorn, potatoes, sweet potatoes, whole wheat bread, some fruits (berries are best), and vegetables. Bodybuilders looking to gain mass should consume white bread occasionally, and bodybuilders watching body fat levels should eat white bread rarely.

White Bread - The Bodybuilder's Enemy, Or Best Friend?

Dane Fletcher is the world's most prolific bodybuilding and fitness expert and is currently the executive editor for BodybuildingToday.com. If you are looking for more bodybuilding tips or information on weight training, or supplementation, please visit www.BodybuildingToday.com, the bodybuilding and fitness authority site with hundreds of articles available FREE to help you meet your goals.

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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.

Wheat Bread

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!

Top 10 Fat Loss Foods For Accelerated Weight Loss

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

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May a Gluten Free Diet Really Be Conceivable Including the Breadman Tr875? Let's Discover How

My mommy lately purchased this Breadman TR875 and our mother was so satisfied about the product's performance. She explained she could quickly bake bread today without having much work plus the final results are usually pretty awesome. She's been telling me about how useful the item really is and she's been bugging my home to acquire just one for me. Thus I did.

And be thankful for The almighty WE listened to my mom. We've baked several loaves and so far, I adore the particular quality. All of which turned out beautifully plus the structure from the bread is just right. WE in fact use a different style of a Bread maker, nonetheless it failed to assist very well, unlike the Breadman TR875. The experiences I have while using precious device are usually horrible! The bread came out burned and the texture is just not fine since what it is right now. This also isn't going to include much choice in preparing unique variations of bread so Now I'm limited to a number of quality recipes only. Additionally, the equipment is often a tiny bit complex in fact it i only so difficult to make use of.

Wheat Bread

Along with this brand new machine, everything is performed at ease. All you want to accomplish is usually throw the actual materials to it in addition to press the necessary control keys! I've made quite a lot of bread undoubtedly - French bread, whole wheat bread and my own beloved of all- the gluten free bread! I'm probably not on the strict gluten-free diet plan, however due to the delectable style of this recently available bread my partner and I baked when using the machine, There's no doubt that I am going to need to adhere to becoming gluten-free. The recipes I utilised was the ones from the recipe e-book that contains the machine. A few other bread recipes there seem to be delicious too, and I'm thrilled to give it a test at some point.

In addition to creating fantastic bread, I enjoy just how it doesn't generate any kind of disturbance while utilized. The prior one is just so noisy and the sound is pretty annoying. It generates such a funny noise that sometimes I believed it's broke.

The machine is pretty small compared to some other bread maker, which is just what exactly I truly choose. It weighs only A COUPLE OF pounds and so you might simply carry it on hand. I'm thinking about getting this machine with a friend's house hold this end of the week, so not only that I really could share to them my delicious bread, Possible also imply to them how they might be produced very easily using the Breadman TR875.

Home-baked Breads are nutritious knowing that we ought to comprise it in our day-to-day eating habits. Consequently for all those health buffs on the market, think about buying this equipment that can assist you bake that perfect healthy bread.

May a Gluten Free Diet Really Be Conceivable Including the Breadman Tr875? Let's Discover How

Learn more about the proper gluten free bread machine that is right for you and while your there check out our other bread machine reviews.

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Whole Grains - The Benefits of Going with the Grain

If you're like many Americans, you understand the importance of eating whole grain foods. You might have read the American Cancer Society's recommendation to eat more of them as a way to lower your risk of cancer. Or maybe you've heard that the National Institutes of Health suggests that eating three servings every day may offer protection against atherosclerosis, obesity and diabetes. Most Americans (91 percent, according to a nationwide survey) say they'd like to include more of them in their diet. Yet the diet of an average American includes only about 1 percent of these important foods. Why? Maybe we're just confused. The National Center for Nutrition & Dietetics reports that about 70 percent of consumers don't understand which foods are in the "whole grains" category.

The Food and Drug Administration (FDA) stipulates that any food labeled "whole grain" must contain 51 percent or more whole-grain ingredients (by weight). This is a reference to the entire edible part of a grain, including the germ, which is actually the sprout of a new plant; the endosperm, where the grain stores its energy; and the bran, the grain's high-in-nutrients outer layer. But refined or processed grain products -- such as bleached flour and white bread -- have the bran and germ portion of the grain removed during milling. This process makes grain lower in fiber and removes about 80 percent of the nutrients.

Wheat Bread

Whole grains, on the other hand, provide a number of nutritional benefits. According to the American Cancer Society, they may reduce risk of developing colorectal, stomach and endometrial cancers, as well as reducing risk of heart disease They also have a positive effect on carbohydrate metabolism and control of blood sugar, which may decrease risk of developing adult-onset (Type II) diabetes.

But how do you know if you're eating whole grains? Any grain -- wheat, barley, corn, millet, oats, rice, rye -- can be refined, so don't assume if you're eating wheat bread, for example, that your sandwich is made from unmilled grains. It's not "whole-wheat bread" unless it's been made with 100 percent whole-wheat flour; if the label reads simply "wheat bread," the product may have been made with combination of whole-wheat and refined white flour. And don't judge by appearances: Brown bread, often assumed to be healthier, may be that color because of added molasses or caramel coloring, not because it's a whole-grain product.

It may seem obvious, but the only way to know for sure is to check the "Nutrition Facts" label on the package. The first ingredient listed is the ingredient found in the largest quantity in that food item. Look for the word "whole" in the first few ingredients (e.g., whole wheat, whole oats, whole-grain corn, whole rye). Check also when foods contain barley, brown rice, bulgur, quinoa, amaranth, buckwheat and millet to see if they've been refined.

Breads and breakfast cereals (like oatmeal, bran flakes and shredded wheat) provide most of the whole grains in the typical American diet. But don't forget the others: Barley or quinoa (a tiny, bead-shaped grain that takes half the cooking time of rice) is great in soups, and bulgur (wheat kernels) is delicious in salads. Try whole-wheat pasta, or side dishes like brown rice or corn. You even can get whole grains in snacks, such as whole-wheat crackers or air-popped popcorn.

In addition to lowering your risk of developing cancer and heart disease, minimally processed grains are a low-fat source of complex carbohydrates, which fuels your body, and they contain substantial amounts of fiber, which is important for gastrointestinal health. And fiber not only helps keep your digestive system in top condition, it also helps you feel full on fewer calories. In fact, a USDA study found that people who consumed 18 to 36 grams of fiber a day absorbed 130 fewer daily calories.

The American Cancer Society's dietary recommendation is three servings of whole grains per day. So what's one serving? It could be one slice of whole-wheat bread, a half-cup of cooked oatmeal or pasta, half an English muffin, three to four small crackers, or a half-cup of popped popcorn. Natural-fiber nutritional supplements also can help increase your fiber intake.

Whole Grains - The Benefits of Going with the Grain

For healthy recipes that address specific physical issues such as eyesight problems and high blood sugar, and a full spectrum of other natural health articles, visit Melinda Banks' blog at MyOnlineHealthArticles.com.

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Children Need Vitamins in Their School Lunches

Every meal that goes into the school lunch box should be a victory meal, which simply means that it should be planned to account for a good third of the foods required daily for the maintenance of good health.

Our government's guide to better nutrition urges us to include in every three-meals-a-day plenty of fruits and vegetables (some raw and some cooked), milk, eggs, and other dairy products, whole grain, cereals, enriched white or whole wheat bread, and meat or other protein foods, such as fish, fowl, peas, beans and lentils.

Wheat Bread

With careful planning, many of these foods can be included in the school lunch box. Sandwiches, for example, which are still the mainstay of every lunch box, can contribute many important foods to the menus, especially if they are prepared from slices of enriched white or whole wheat bread, which add important B vitamins and iron to the diet, and spread with butter or vitamin-fortified margarine.

There are literally dozens of sandwich fillings in the realm of important foods which children can find appealing. Peanut butter, chopped hard cooked eggs, meat, fish, fowl, cheese, and even ground dried fruits moistened with fruit juice or mayonnaise. Grind raw carrots, watercress, chopped celery shredded cabbage, and members of the lettuce family add raw vegetables to the menu.

Fruits can be carried as fresh raw fruits, as fruit juice in a thermos bottle, or as canned or stewed dried fruit in little jars with snug-fitting caps. The thermos jug also comes in handy for milk or hot soup if the weather is cold. Salads or puddings can also be packed in the lunch box in little jars with tight-fitting caps.

To make eating from a lunch box day after day an interesting adventure, work the charm of variety in menus, and prepare and wrap the foods carefully so they will have eye as well as palate appeal. Here are a few ideas for branching out from the standard lunch box formula which will help keep youngsters interested. If milk begins to pall as an everyday occupant of the thermos bottle, bring it into the menu as a smooth baked custard, a chocolate, vanilla, or butterscotch pudding, or a creamy rice pudding, or a brain or fruited tapioca cream. Small jelly jars with tight-fitting lids are excellent containers for these milk desserts.

This gives you a chance to fill the thermos bottle with one of those refreshing fruit juices that add important vitamins B and C to the daily diet. The sun-ripened flavor of canned unsweetened pineapple juice from Hawaii, for example, is a favorite beverage with the young fry and tastes mighty good with lunch box sandwiches.

Don't forget the possibility of lunch box salads packed in little jars with tight-fitting caps. Shredded cabbage with raisins, carrots, bits of tomato, chopped pineapple and marshmallows, or celery and green pepper are all good suggestions.

For that bit of sweet that most children are so fond of, you can tuck in a few wholesome cookies such as Molasses Drop Cookies, and Honey Oatmeal Cookies.

Molasses Drop Cookies

3/4 cup melted shortening
1 cup molasses
2 eggs, beaten
2.5 cups sifted flour
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup milk
1/2 teaspoon soda
1/2 teaspoon lemon extract
1 cup raisins, chopped

Mix shortening and molasses. Add eggs and stir until blended. Sift together dry ingredients, and add to first mixture alternately with the milk, in which the soda has been dissolved. Add lemon extract and raisins. Drop by teaspoons on greased baking sheet. Bake in hot oven (425 degrees F.) 8 to 10 minutes. Makes 4 to 5 dozen cookies.

Honey Oatmeal Cookies

2/3 cup shortening
1/2 cup sugar
1/2 cup honey
2 eggs
1/2 teaspoon salt
1/2 cup raisins
2 cups rolled oats
1/4 cup milk
2 cups flour
1 teaspoon baking soda
1 teaspoon each, cinnamon and nutmeg

Cream shortening; beat in sugar gradually and honey. Add eggs, and beat well. Add salt, raisins and rolled oats. Add sifted dry ingredients alternately with the milk. Mix. Drop from teaspoon onto greased cooky sheet; bake in moderate oven (350 degrees F.) 15 to 20 minutes. Makes about 8 dozen.

Molasses Rice Pudding

4 cups milk
1/2 cup molasses
1/2 cup washed rice
1/2 teaspoon cinnamon
1/2 cup raisins

Combine ingredients. Bake in slow oven (275 to 300 degrees F.) 2.5 hours, stirring 4 times (every fifteen minutes for first hour) and add 1 tablespoon butter in fourth stirring. Makes 6 portions.

Children Need Vitamins in Their School Lunches

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Bread and the Glycemic Index

 Most of us really love our bread.  One fear of following the low glycemic index diet is that we will have to give up our beloved breads.  And, truthfully, for most of us, that is a painful prospect.

It is true that most types of bread are not low GI foods.  But the good news is that you CAN eat bread and still stick with the guidelines of a low GI diet.  The best type of bread, AND one that is low on the GI index, is "whole grain" bread.  Because such breads generally contain 2 grams of fiber per slice, the available carbohydrate is reduced and this fact places this bread comfortably on our low GI plate.

Wheat Bread

Breads that are 100% "stone ground" are also a good choice. This is because stone ground flour is coarser and retains more of the natural bran coating.  This makes the body digest the carbs more slowly.

The good news is that there are breads out there that we can eat.  The bad news is that most breads found in the grocery store will be made from highly refined flours-read "enriched".  These breads are digested rapidly and that will cause a spike in our blood glucose levels.  That is exactly what we are trying to avoid when we are on a low glycemic eating plan.

Even the so-called "diet breads" which seem like a good choice to us, often don't hold up under inspection.  Looking at the label we see that the first ingredient is "enriched flour" or something similar.  Sure, those 70 calories a slice look really tempting but believe me, they won't work.

After eating a couple of slices of this high glycemic food you'll find your blood sugar going up rapidly.  As a result, insulin will be released to restore normal blood sugar levels.  This could lead to a feeling a hunger and you'll want another one of those sandwiches made with your "healthy diet bread".

Remember that the low glycemic diet isn't just about calories.  It is about the quality of the carbohydrates you are ingesting.  Yes, you have to balance calories but you need to make sure your calories are coming in the form of low GI foods.  So, if you want to eat bread-think WHOLE grains.  And make sure to read the label to be certain that the main ingredient is a whole grain.

So what kinds of bread can you eat?  Actually, the choices are wider than you might think.

Sourdough bread is a great choice.  But it's white bread!  Well, yes and no.  You see the fermentation process used in making sourdough is slower than in making most other wheat breads.  This produces a higher level of acidity and makes it a good choice relative to white bread.

Rye bread is also a great alternative.  The seeds in the rye bread help to keep the GI count down.  It's great for sandwiches and really fills you up.

Soy breads are also alternatives.  These are made with soy flour and that makes these breads higher in protein.  The carbohydrate count on these is much lower than in wheat based breads.

Ezekiel 4:9 bread is another popular alternative.  It is actually made without flour.  It contains organic sprouted wheat, organic sprouted barley, organic sprouted millet, malted barley, organic sprouted lentils, organic sprouted soybeans, organic sprouted spelt, filtered water, fresh yeast, and sea salt.   It is really low on the GI scale and comes in with a healthy 15.

So, you don't have to give up your breads and cereals.  You can eat them and still enjoy a low GI lifestyle.  Below I have listed a few breads and their glycemic index scores to help you make the best choices.

Food/ Glycemic Index

Buckwheat Bread---47

Baguette (French Style Bread Loaf) ---95

Rye Bread (Whole Wheat) ---58

Whole Wheat Bread---67

Pita Bread---57

Bagel (white) ---72

Hamburger Bun---61

White Flour Bread---70

So, you go right ahead and go to the kitchen and get yourself a piece of bread.  Plunk it in the toaster and put some fruit spread on it.  Enjoy!!!!   Breads are NOT off limits.  You just have to learn to make healthier choices.  You body will thank you.

Bread and the Glycemic Index

Click for more information about low glycemic foods and breads. For more information about the low glycemic diet please visit http://www.glycemicindex4life.com/.

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Bread Maker Recipes That Are Easy to Make

Bread is a universal diet and it is eaten almost in all countries. Even the countries where bread was not so much popular have now become popular, but, of course, with a different name and variety. Now the arrival of the breadmaker and special bread recipes have proliferated bread so much so that it is understood that bread have so many recipes even more than bread maker recipes are in the market. The reason is that several bread maker recipes have not reached the market and are still used at homes.

Now several chefs are engaged in discovering new recipes for their bread maker recipes lists. Even bread maker recipes are available in the market in the shape of a booklet and on internet with a wide list of bread maker recipes. However, human bread makers have discovered several recipes for making, preparing and baking breads. In fact, it depends, first of all, on the society and then on the environment.

Wheat Bread

For example, in the eastern society, bread making, and breadmaker recipes are fields solely reserved for females of the family and males know nothing about cooking or bread except eating. However, in case of hotels, it is somewhat different, for chefs and machine bread makers, and bread maker recipes have special hold in hotels. But, the case of western society is entirely different. With the proliferation of specialization in every field, bread making and bread maker recipes have become fields to be reckoned with. Several bread makers have discovered several different recipes and have become popular solely on account of their recipes. Same is the case with bread making and also with bread maker recipes. You are to take the ingredients of your favorite recipe, put it in your bread maker and your favorite bread is ready in a minute or so.

Moreover, the recipes of the bread making process depend on the taste and diet advice. They also depend on the types of the bread. Several breads are prepared through different machines and bread maker recipes are handy in this regard. Several other recipes are prepared manually and break maker recipes are also available at that time.

Furthermore, bread recipes and their popularity also depend on the name and namesake taste. For example, French bread and Italian bread immediately reminds us the best bread recipes, for the names are attached with culinary tastes and no experience of the bread is required. Likewise, garlic bread, pumpkin break, carrot bread and such other breads immediately tell us about the ingredients that have been mixed, and they have also become specialty of bread makers. Such bread recipes are not naturally shifted from one generation to another generation. Their recipes have been specially discovered along with the ratio of their ingredients and then they have spread among the people. Same has happened with rye break, dark rye bread, west bend classic rye bread, dark pumpernickel rye bread, sourdough bread and several others.

Moreover, some very simple recipes that are quite common are available for you and you can have it among your bread maker recipes to use it when required.

Grain
& Honey Bread

2 TBSP honey (liquid or melted)

3/4 cup warm water

1 tsp salt

2 TBSP olive oil

2 TBSP lemon juice

2 tsps granulated yeast

1/2 cup rolled oats

3 1/2 cups whole wheat flour

2 TBSP olive oil

These are the ingredients and you are required to mix salts with the yeast, oats and flour in the breakmaker. Make a hole in the top for the yeast to put there and bake as usual. Your bread is ready.

Bread Maker Recipes That Are Easy to Make

You can have more information, reviews and recipes on http://breadmakerrecipes.org

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Wheat Intolerance - What Are the Hazards If Left Untreated?

This is not to be confused with wheat allergy which is an auto-immune system where the body negatively reacts to wheat entering the body. Wheat allergy, which is discovered to more common that wheat intolerance, leads to hives, skin rashes, diarrhea, chest pains, headaches, joint and muscle pains. The signs and symptoms of wheat intolerance are diarrhea, constipation, loss and gain of weight, eczema, brain fog and insomnia. This type of disease is a big agent leading to very serious health hazards such as diabetes, anemia and osteoporosis. Osteoporosis is an end-result because wheat intolerance leads to lactose intolerance, therefore the infected body would eventually lack a major amount of needed calcium.

Being wheat intolerant or having yeast intolerance may further end up to wheat sensitivity or Celiac disease. This is because having a resistance to gluten which is natural to most foods may develop to a problem in the immune system. This is where the condition develops into a serious problem, causing the small intestines to be damaged. The villi of the small intestines are what physicians study to determine if a patient has wheat intolerance, Celiac disease or if it may be another type of digestive problem.

Wheat Bread

Contrary to the beliefs of many, is actually very common. Unlike wheat allergy is on a scale of one out of every one thousand people, wheat intolerance varies from place to place from a rate of one out of every one hundred thirty to an alarming one out of every seven people. This is very common in westerners whose diets are mostly of meat and not of a daily intake of wheat like rice and bread-filled meals, similar to the daily dish of those from the east.

Wheat intolerance is similar to wheat allergy in the fact that it is not contracted like the common cold. It is inherited through a person's genes and gets passed down from generation to generation.

Wheat free diets are suggested for those with wheat intolerance and usually consist of food such as poultry, eggs, lettuce and carrots. These substitute the nutrients found in bread that the person with wheat intolerance cannot normally take through bread, barley and rye. Some bread products are manufactured out of other ingredients to mimic the texture and taste of bread but these products are completely wheat free. These do not have the wheat and gluten that people with wheat intolerance are hazardous to but still carry the numerous nutrients in bread. These are the food prescriptions that most people with wheat intolerance get from their physicians.

Wheat Intolerance - What Are the Hazards If Left Untreated?

Chad Hines was diagnosed with Celiac Sprue when I was just 7 years old! After the initial diagnosis, his wonderful mother researched diligently to ensure that he was maintaining a gluten-free diet. After starting a few gluten-free and Celiac websites and blogs, Chad began to understand the frustration and confusion that happens upon being diagnosed with Celiac. In addition, he saw the many questions that individuals have when they are first diagnosed. That's why Chad wanted to create an online community where gluten-free individuals from around the world could gather to ask questions and share information, stories and recipes with one another! Chad is on the Board of Directors for the Celiac Disease Foundation and helps the CDF raise Celiac awareness in any way that I can.

http://www.glutenfreefaces.com

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Diabetes And Whole Grains

When you are first told that you have diabetes, it is likely that you will become worried, overwhelmed and even scared. These are normal reactions that can be treated with proper care. One of the first things that your doctor will tell you to improve is your diet.

Diet is a word that many people simply hate. Diet is a word that often brings out the feelings of hate, loathe and boring foods. That's not necessarily important here. Instead, it becomes important for you to make small changes that will have a great impact on your diabetic conditions such as high blood sugars.

Wheat Bread

An ounce of prevention is always better than cure, particularly if diabetes runs in your family.

Aside from heredity, the top cause of diabetes is improper diet. Modern man's propensity for leading hectic lives has led them into eating the wrong kinds of food. Man has become so obsessed with wealth creation and pleasure, that he has no more time to prepare a well-balanced meal. Thus, the modern man's diet consists of canned goods, processed fish, meat and vegetables that can be eaten immediately by just popping it inside a microwave. The modern world has convinced man to have a preference for refined food, from sugar to grains.

But there are health-friendly foods that are available in the market, one only has to learn how to recognize and eat them. It's just a matter of changing our choice of food, like preferring whole grains over refined grains such as brown rice, whole wheat bread and the likes.

In any food that you eat, whole grains are a better choice than processed foods. Whole grains are full of fiber and nutrients and don't pack on the pounds like white carbohydrates do. Here are your goals for whole grain foods.

Instead of white rice, white pasta or white breads, eat whole grain rice, pasta and breads instead. Eat a serving of whole grain cereal or breads in the morning with your breakfast. Try replacing whole grain flour with white flour in your recipes. Purchase 100 percent whole grain foods, not "whole wheat" or other limited grained products.

Chances are good that you won't notice any differences in these foods in the way that they taste but your blood sugar will!

Diabetes And Whole Grains

-- Ramesh Kuwadia is a N.D. and M.D. in Alternate Therapies. As a Naturopathy Doctor he has treated and helped many people with various ailments like fever, back pain, frozen shoulder, asthma, stress, headache, migraines, sinus, diabetes and much more...

To get more information on how alternative therapies can help treat daily ailments visit http://www.alternate-therapy-center.com [http://www.alternate-therapy-center.com/diabetes.php]

Subscribe For Free Monthly Newsletter on Alternative Therapies and Receive a Free Book on Alternative Therapies

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10 Best Foods For a Good Night's Sleep

How many times did it happen to you to have a bad day!?! How many times did it happen to you to not be in the mood for anything!?! Well, it might help you to know that sometimes bad days or bad mood are the result of an improper sleep during nights.

Sleep brings more energy into people and can make us think clear and in a more positive way. In addition, sleep can also be considered as a method of reliving stress build up during the day.

Wheat Bread

It is recommended to sleep around 7 or 8 hours a night in order to function at maximum capacity. From a personal point of view, I think that decreasing a little the number of slept hours will not cause any problems. However, exceeding this period can make us feel heavier and lethargic. We should also bear in mind that the time frame allocated for sleep it is important. Going to sleep earlier or later than we have to can also have a negative influence on our after sleep mood. For example, you will fell better even if you sleep less during the normal night period as compared to sleeping more hours but in the day, morning, etc.

Research has shown that less or bad sleep during the night can affect our health. Sleeping 4 hours or less for several days can gradually affect our ability to perform complex tasks. This can also cause several changes in the immunological system, e.g. increase in CRP (C-reactive protein), which is a defense reaction indicator. Other surveys found social inequalities in sleep problems with less sleep recorded for people with low income and low education. A group in Munich and Ingolstadt had determined an influence of a chronic sleep disorder going along with severe sleepiness (narcolepsy) on the processing of emotional stimuli in the human brain. This last finding is a very important proof of the fact that disturbed sleep regulation affects our well being and the interaction with the environment.

Food can help when it comes to getting a solid sleep. The following 10 foods are known to stimulate sleep-inducing hormones like serotonin (an important neurotransmitter involved in the regulation of sleep, anger, aggression, body temperature, mood, etc.) and melatonin (melatonin regulates our body's perception of night and day and stimulates sleep when night falls. People suffering from insomnia do not produce enough melatonin. Also, stress can reduce the level of melatonin produced by our bodies). In addition, these foods have other positive side effects like relaxing tense muscle, calming stressed minds, etc.

1. Bananas

Bananas contain melatonin and serotonin which are practically some of the best sleep stimulating substances (such substances are frequently used in pharmaceutical industry). In addition, bananas contain magnesium which has a relaxing effect on muscles.

2. Warm milk

As probably a lot of us know from childhood, a glass of warm milk was the solution when we couldn't fall asleep. The explanation for this would be that milk contains tryptophan, which is an amino acid that has a sedative effect. Moreover, calcium contained by milk helps the brain use tryptophan.

3. Chamomile tea

Chamomile is one of the oldest garden herbs which was considered a universal remedy in ancient Egypt. The plant is usually used for tea making and, as we all know, tea has a relaxing effect and is most often used for this purpose. Chamomile tea is generally known not only for its relaxing effect, but for its sedating effect as well, being in this way the perfect natural antidote for stressed minds and bodies.

4. Honey

Usually, sweet food products provide an extra quantity of energy to our bodies. When we think of extra energy, we definitely do not think of sleeping. However, recent studies have discovered that glucose (like the one contained by honey) can stimulate the brain to reduce the quantity of orexin. Orexin is a recently discovered neurotransmitter that is connected to alertness.

5. Potatoes

Potatoes clear away acids that can interfere with tryptophan amino acid. Baked potatoes can have an even greater sleep inducing effect if they are combined with warm milk when eaten.

6. Almonds

These nuts contain both tryptophan (sedative effect) amino acid and magnesium (muscle relaxing effect).

7. Oatmeal

Oats are good for a good night's sleep because they stimulate the production of melatonin.

8. Whole-wheat bread

Eating bread will cause insulin to be released into the body, which helps tryptophan get to the brain where it's converted to serotonin.

9. Turkey

Turkeys are a very good source of tryptophan. However, bear in mind that tryptophan is most effective when the stomach is basically empty, not full, and when there are some carbs in the stomach, not lots of proteins.

10. Flax seeds

These little seeds are rich in omega 3 fatty acids, acids that act as natural mood lifters. So, when feeling down is what's keeping you up, these seeds should be considered as antidote.

10 Best Foods For a Good Night's Sleep

http://www.the-perfectshape.com/2008/01/10-best-foods-for-a-good-night%E2%80%99s-sleep/

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A New, Delicious, Nutritious Tuna Casserole

Tuna casserole is made with basic ingredients: canned mushroom soup, noodles, and tuna fish. Americans love tuna casserole. If you search the Internet and you will find more than 818,000 listings. The recipe has changed over the years. Some cooks add cheddar cheese to the casserole. Others top it with French fried onions or crushed potato chips.

According to Wikipedia, "Tuna casserole is remarkable in that it can be prepared using no fresh ingredients whatsoever." Tuna casserole was a staple in my childhood years and, while I still like it, I would like it more if it contained some veggies. So I changed the basic recipe. What changes did I make?

Wheat Bread

I used Smart Taste (name trademarked) rotini for one thing. This white pasta has added fiber and calcium equal to an eight-ounce glass of milk. Instead of canned soup I made my own cream sauce with fat-free milk. I added freshly-grated Parmesan cheese to the sauce. For a nutrition boost I added leftover fresh green beans and mushrooms. Finally, I topped the casserole with Panko (Japanese ) wheat bread crumbs.

The result was just what I wanted -- tasty, healthier comfort food. We had the casserole along with a salad made with leaf lettuce, halved red grapes, chunks of cantaloupe, homemade onion dressing, and bread sticks. You may substitute fresh asparagus or peas for the green beans. Craving comfort food? Make this recipe today.

INGREDIENTS

2 cups cooked Smart Taste rotini pasta

1 tablespoon butter

1 tablespoon extra light olive oil

6 tablespoons gravy flour

3 cups fat-free milk

1/2 teaspoon low sodium salt (may be omitted)

1/8 teaspoon garlic powder

lemon pepper to taste

2 cups freshly-grated Parmesan cheese

1 cup cooked fresh green beans, cut into 1-inch pieces

1/2 cup cooked fresh mushrooms, sliced

1 7-ounce jar roasted red peppers

7.06-ounce envelope of chunk light tuna in water (no draining necessary)

1/2 cup Panko wheat bread crumbs

1 tablespoon extra light olive oil

METHOD

Grate Parmesan cheese on waxed paper. Remove some red peppers from the jar, pat dry with paper towels, and chop until you have half a cup. Cook rotini in water until it is al dente (still a bit firm). Rinse rotini with cold water, drain, and place in a batter bowl.

Melt butter and olive oil in large saucepan. Add gravy flour and cook for half a minute. Slowly add milk, whisking constantly, and cook until mixture comes to a boil and thickens. Add seasonings to sauce. Take pan off the heat and whisk in Parmesan cheese. Pour sauce over cooked rotini. Fold in green beans, mushrooms, chopped red peppers, and tuna fish.

Coat a casserole pan with non-stick spray. Pour casserole ingredients into pan. Stir wheat bread crumbs and extra light olive oil in a cup. Sprinkle crumbs evenly over casserole. Bake in 350 degree oven for 40-45 minutes. Makes 6 servings.

A New, Delicious, Nutritious Tuna Casserole

Copyright 2008 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30 years. Before she became a health writer she was a food writer for a local magazine. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com

Centering Corporation in Omaha, Nebraska, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." The book is slated for September release.

Please visit Harriet's Web site and learn more about his busy author and grandmother.

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Bread, Anyone?

I have always been a big fan of breads. Yes, that I can last a whole week just by eating bread alone. I always find myself amazed and mesmerized going inside a bakery or a café with breads displayed on the shelves. I don't know what is with breads that gives out such fulfilling feeling. Serve it with peanut butter and jam, or tossing ham with lettuce, tomatoes and cheese, or just plainly spreading butter, toasted or not, I will take it. May it be white, brown, wholemeal, whole grain, stuffed or plain.

Bread is considered to be the oldest prepared food, dating back a few centuries ago. Flour, water, sugar, yeast, salt, eggs and milk are the most common ingredients. Keeping your breads properly is essential to maintain its freshness. A stale bread is not appetizing to see nor to taste. To make it last longer, breads can be kept in a breadbox, or wrap it with a wax paper and put it inside the refrigerator. Another thing that you should avoid when storing breads is to keep it away from items with strong smell such as onion, detergent, soap, etc. as these may affect the bread's taste and aroma.

The health benefits of breads? It is a good source of iron, vitamins, calcium and protein. The high fiber content in the whole wheat varieties aids the digestion process. It is said to decrease the gastrointestinal tracts by keeping your digestive system on track. It can also be of great benefit to your heart, with studies showing that it can lower down cholesterol and can regulate pressure and glucose levels.

I do not have the # 1 on the list for my most favorite kind, with so many tasty bread recipes and variations available today. I always get baffled on what to take home, though I personally love the French, Italian and Japanese breads.

Trent Vaughn writes various consumer articles on a number of topics. Check out his panini maker blog where he reviews the latest products, including the cuisinart griddler.

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Artisan Whole-Wheat Bread Vs Enriched White Bread

Maybe getting a white bread is easier because all you have to do is drive towards the grocery store, grab it, and pay for it. It is totally easier compared to baking your own bread that takes up time and effort.

But you should know that the latter is much more satisfying. It will not only give you a sense of accomplishment by making something, it will also satisfy your need for better nutrition. You will know most of their differences by looking through their ingredients:

Wheat Bread

White Bread Ingredients: Enriched wheat flour [flour, barley malt, ferrous sulfate (iron), B vitamins (niacin, thiamine mononitrate (B1), riboflavin (B2), folic acid)], water, high-fructose corn syrup, butter. Contains 2% or less of: salt, whey, partially hydrogenated soybean and cottonseed oil, yeast, soy flour, wheat gluten, ethoxylated mono and diglycerides, mono and diglycerides, calcium sulfate, nonfat milk, soy fiber, natural and artificial flavors, dicalcium phosphate, ammonium phosphate, dough conditioners (sodium stearoyl lactylate, alpha amylase, calcium iodate, calcium dioxide), datem, monocalcium phosphate, cellulose gum, guar gum, yeast nutrient (ammonium sulfate), calcium carbonate, enzymes, vinegar, calcium propionate (to retain freshness).

1 slice: Calories: 80; Total Fat: 1 g; Protein: 2 g; Total Carbohydrate: 14 g; Fiber: 0 g; Sodium: 200 mg.

Artisan Whole-Wheat Bread Ingredients: Organic whole wheat flour, water, honey, wheat gluten, pressed canola oil, sea salt, yeast, ascorbic acid.

1 slice: Calories: 101; Total Fat: 0.8 g; Protein: 5.4 g; Total Carbohydrate: 21.8 g; Fiber: 3.3 g; Sodium: 138.1 mg.

The above ingredients will yield you almost the same looking bread, but they differ a lot in composition. An Artisan bread is composed of only five simple ingredients but it will still give you the nutrients you need. There are also a lot of ways to add nutrients in your baking since herbs, nuts, and cheese can be easily poured in.

Your body will appreciate the simplest one that gives the same good nutrition. Not only that, you will enjoy the baking process too.

Artisan Whole-Wheat Bread Vs Enriched White Bread

If you want to learn more about baking and ingredients, check out my website: http://artisanbreadfiveminutesaday.org/

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